CN104068117A - Weight-losing yoghourt and preparation method thereof - Google Patents
Weight-losing yoghourt and preparation method thereof Download PDFInfo
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- CN104068117A CN104068117A CN201410253418.3A CN201410253418A CN104068117A CN 104068117 A CN104068117 A CN 104068117A CN 201410253418 A CN201410253418 A CN 201410253418A CN 104068117 A CN104068117 A CN 104068117A
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Abstract
The invention relates to weight-losing yoghourt and a preparation method thereof. The weight-losing yoghourt is composed of the following raw materials in parts by weight: 70-90 parts of fresh milk, 1-9 parts of xylitol, 1-7 parts of a stabilizing agent, 1-5 parts of folium sennae, 1-5 parts of rhizoma alismatis, 1-5 parts of medlar, 1-5 parts of semen cassiae, 1-5 parts of grapefruit and 1-5 parts of aloes. The weight-losing yoghourt is prepared by mixing folium sennae, rhizoma alismatis, the medlar and semen cassiae according to the ratio, extracting and concentrating to obtain a mixed concentrated solution, respectively squeezing the grapefruit and the aloes, uniformly mixing the juice with a dairy product and the other raw materials, sterilizing, inoculating and fertilizing. The yoghourt can also be used for eliminating harmful substances in a body in time and has the effects of losing weight, beatifying and keeping young, and enhancing immunity.
Description
Technical field
The present invention relates to a kind of Yoghourt and preparation method thereof, particularly a kind of weight reducing Yoghourt and preparation method thereof.
Background technology
Yoghourt is taking fresh milk as raw material, after pasteurize, adds beneficial bacterium again in milk, the dairy products that obtain through fermentation.The sweat of Yoghourt makes sugar, protein in milk have 20% left and right to be hydrolyzed into as little molecule, and the comparable raw material milk of the aliphatic acid in Ruzhong increases by 2 times.In addition, lactic acid bacteria can also produce the necessary multivitamin of human nutrition during the fermentation, as V
b1, V
b2, V
b6, V
b12deng.Yoghourt has the gut flora of the maintenance ecological balance, promotes intestines peristalsis, promotes to digest and assimilate, anti-aging, anti-cancer, the effect such as immunity of organisms that improves.
Along with the raising of people's living standard, fat personage is more and more, and fat health of giving people is brought hidden danger, also brings a lot of inconvenience in life, work simultaneously, and the natural materials with weight reducing effect is added in Yoghourt, and the people that are more convenient for take.Can effectively help obese people weight reducing, be of value to healthy.
Summary of the invention
For the problems referred to above, the present invention aims to provide a kind of mouthfeel uniqueness, conveniently drinks, and has the Yoghourt of weight reducing effect.
A kind of weight reducing Yoghourt and preparation method thereof, it is characterized in that concrete steps are as follows: calculate by weight, fresh milk 70-90 part, xylitol 1-9 part, stabilizing agent 1-7 part, Senna leaf 1-5 part, let out damp 1-5 part, matrimony vine 1-5 part, cassia seed 1-5 part, grapefruit 1-5 part, aloe 1-5 part, bacterial classification is appropriate, make through lactic fermentation, preparation technology is as follows:
A. raw material preparation: by folium sennae, let out pool, matrimony vine cassia seed mixes in proportion, adds 10 times of pure water, decocts 1h, filters, and is evaporated to 1/5 of original volume, obtains raw material A, grapefruit and aloe are squeezed the juice respectively and obtain raw material B and C;
B. allotment: stabilizing agent and xylitol are first dissolved with a small amount of dairy products, then add raw material A, B, C and remainder dairy products, mix;
C. homogeneous and sterilizing: by deployed raw material homogeneous under 20MPa/65 DEG C of condition, then sterilization 5s under 121 DEG C of conditions;
D. fermentation: material is cooled to 40-45 DEG C, access bacterial classification 200-230u, 42 DEG C of ferment at constant temperature, the acidity of fermentation termination is controlled at 65-72 ° of T;
E. refrigeration: the Yoghourt fermenting is cooled to below 10 DEG C, is placed under 2-4 DEG C of condition and preserves.
Described stabilizing agent is that CMC, guar gum and xanthans mix by the mass ratio of 2:1:1.
Described bacterial classification is that the weight ratio of streptococcus thermophilus and lactobacillus bulgaricus 4:3 mixes.
Advantage of the present invention: add folium sennae in Yoghourt fermentation process, let out pool, matrimony vine, cassia seed, grapefruit and aloe, make this Yoghourt there is weight reducing effect.
Further illustrate the present invention below in conjunction with detailed description of the invention, but the scope of protection of present invention is not limited to following embodiment.
detailed description of the invention:
Embodiment 1:
A kind of weight reducing Yoghourt and preparation method thereof, calculate by weight, 85 parts of fresh milks, 5 parts of xylitols, 1 part of stabilizing agent (CMC, guar gum and xanthans are by 2:1:1), 1 part of Senna leaf, let out 1 part, pool, 2 parts of matrimony vines, 1 part of cassia seed, 2 parts of grapefruit, 2 parts of aloes, bacterial classification (streptococcus thermophilus: lactobacillus bulgaricus=4:3) is appropriate, make through lactic fermentation, preparation technology is as follows:
A. raw material preparation: by folium sennae, let out pool, matrimony vine cassia seed mixes in proportion, adds 10 times of pure water, decocts 1h, filters, and is evaporated to 1/5 of original volume, obtains raw material A, grapefruit and aloe are squeezed the juice respectively and obtain raw material B and C;
B. allotment: stabilizing agent and xylitol are first dissolved with a small amount of dairy products, then add raw material A, B, C and remainder dairy products, mix;
C. homogeneous and sterilizing: by deployed raw material homogeneous under 20MPa/65 DEG C of condition, then sterilization 5s under 121 DEG C of conditions;
D. fermentation: material is cooled to 40-45 DEG C, access bacterial classification 200u, 42 DEG C of ferment at constant temperature, the acidity of fermentation termination is controlled at 70 ° of T;
E. refrigeration: the Yoghourt fermenting is cooled to below 10 DEG C, is placed under 2-4 DEG C of condition and preserves.
Claims (3)
1. weight reducing Yoghourt and preparation method thereof, it is characterized in that concrete steps are as follows: calculate by weight, fresh milk 70-90 part, xylitol 1-9 part, stabilizing agent 1-7 part, Senna leaf 1-5 part, let out damp 1-5 part, matrimony vine 1-5 part, cassia seed 1-5 part, grapefruit 1-5 part, aloe 1-5 part, bacterial classification is appropriate, make through lactic fermentation, preparation technology is as follows:
A. raw material preparation: by folium sennae, let out pool, matrimony vine cassia seed mixes in proportion, adds 10 times of pure water, decocts 1h, filters, and is evaporated to 1/5 of original volume, obtains raw material A, grapefruit and aloe are squeezed the juice respectively and obtain raw material B and C;
B. allotment: stabilizing agent and xylitol are first dissolved with a small amount of dairy products, then add raw material A, B, C and remainder dairy products, mix;
C. homogeneous and sterilizing: by deployed raw material homogeneous under 20MPa/65 DEG C of condition, then sterilization 5s under 121 DEG C of conditions;
D. fermentation: material is cooled to 40-45 DEG C, access bacterial classification 200-230u, 42 DEG C of ferment at constant temperature, the acidity of fermentation termination is controlled at 65-72 ° of T;
E. refrigeration: the Yoghourt fermenting is cooled to below 10 DEG C, is placed under 2-4 DEG C of condition and preserves.
2. a kind of weight reducing Yoghourt as claimed in claim 1 and preparation method thereof, is characterized in that described stabilizing agent is that CMC, guar gum and xanthans mix by the mass ratio of 2:1:1.
3. a kind of weight reducing Yoghourt as claimed in claim 1 and preparation method thereof, is characterized in that described bacterial classification is that the weight ratio of streptococcus thermophilus and lactobacillus bulgaricus 4:3 mixes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410253418.3A CN104068117A (en) | 2014-06-10 | 2014-06-10 | Weight-losing yoghourt and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410253418.3A CN104068117A (en) | 2014-06-10 | 2014-06-10 | Weight-losing yoghourt and preparation method thereof |
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| CN104068117A true CN104068117A (en) | 2014-10-01 |
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| CN201410253418.3A Pending CN104068117A (en) | 2014-06-10 | 2014-06-10 | Weight-losing yoghourt and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475490A (en) * | 2015-12-28 | 2016-04-13 | 董莉 | Yoghourt for beautifying |
| CN107668206A (en) * | 2017-11-28 | 2018-02-09 | 河南中医药大学 | A kind of improving eyesight toxin expelling Yoghourt and preparation method thereof |
-
2014
- 2014-06-10 CN CN201410253418.3A patent/CN104068117A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475490A (en) * | 2015-12-28 | 2016-04-13 | 董莉 | Yoghourt for beautifying |
| CN107668206A (en) * | 2017-11-28 | 2018-02-09 | 河南中医药大学 | A kind of improving eyesight toxin expelling Yoghourt and preparation method thereof |
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| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141001 |
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| WD01 | Invention patent application deemed withdrawn after publication |