CN104068122A - Raspberry compound yogurt and preparing method thereof - Google Patents
Raspberry compound yogurt and preparing method thereof Download PDFInfo
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- CN104068122A CN104068122A CN201410346108.6A CN201410346108A CN104068122A CN 104068122 A CN104068122 A CN 104068122A CN 201410346108 A CN201410346108 A CN 201410346108A CN 104068122 A CN104068122 A CN 104068122A
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Abstract
The invention belongs to the technical field of food, particularly discloses a raspberry compound yogurt, and further discloses a preparation method thereof simultaneously. The raspberry compound yogurt comprises the following main raw materials: red raspberries, black raspberries, Pueraria, red dates, medlar, hawthorn, chrysanthemum and milk, and is prepared by the steps as follows: juicing, raw material extracting, mixed milk blending, mixed milk sterilizing, inoculated fermenting, cooking, homogeneous mixing of an extracting solution, sterilizing and the like. The raspberry compound yogurt adopts the combination of the unique sweet and sour taste and flavor of raspberries and the unique taste of yogurt to optimize the taste, and has the anti-cancer and cancer-prevention function; by adding in Pueraria, red dates, medlar, hawthorn and chrysanthemum, the conventional functions of hangover alleviating, liver protecting and blood pressure calming of raspberries are enhanced, and the prepared raspberry compound yogurt not only has abundant nutrition, but also has the functions of hangover alleviating, liver protecting, blood pressure calming, health preserving and qi tonifying.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of raspberry composite yoghourt, also relate to its preparation method simultaneously.
Background technology
Raspberry is described as the king of third generation gold fruit in European and American developed countries, in China, raspberry is called as " raspberry ", uses traditionally as medicinal material, and its fruity is sour-sweet, can eat raw.In fruit of raspberry, be rich in the multiple nutrients materials such as SOD, ellagic acid, anthocyanidin, salicylic acid, raspberry ketone, selenium, vitamin C, vitamin E and amino acid, there is anti-ageing, beauty treatment, flat blood pressure, improving eyesight, control gastrointestinal disease, the effect of prevention kinds cancer.Its nutritive value, far away higher than general fruit, has become the important health food of developed country.Cancer is that current serious affects human health, threatens one of principal disease of human life, together with contingency, forms world today's All Countries three large causes of death with cardiovascular and cerebrovascular disease.Therefore, the World Health Organization and hygiene department of national governments all classify capture cancer as a top priority as.In fruit of raspberry, contain a large amount of ellagic acids, anthocyanidin and selenium, be proved to be aspect anticancer, anti-cancer and had significant effect.And among three meals in a day, human body is best to breakfast nutritious assimilation effect, breakfast has milk also to be generally believed it is a kind of habits and customs of health by people.Yoghourt heat is low, and has the lactose intolerance of alleviation and suppress harmful microbe breeding digestive function in enteron aisle, is more subject to consumers in general's favor.Anticancer, the preventing cancer function of raspberry and high nutritive value are combined with Yoghourt, and the raspberry Yoghourt of producing will become that people are anticancer, anti-cancer and health care's good merchantable brand.
Summary of the invention
The object of this invention is to provide a kind of raspberry composite yoghourt, this raspberry composite yoghourt is nutritious, and the effect that has relieving alcoholism and protecting liver, calms down blood pressure, health benefit gas.
The present invention also aims to provide a kind of preparation method of raspberry composite yoghourt.
In order to realize above object, the technical solution adopted in the present invention is: a kind of raspberry composite yoghourt, makes by the preparation method who comprises the following steps:
(1) raspberry of fresh maturation and black raspberry are cleaned up, mixing is squeezed the juice, and obtains blended fruit juice, in blended fruit juice, adds sodium carbonate to regulate pH value to 4.5-5.0, makes acid blended fruit juice, standby;
(2) take the root of kudzu vine, red date, matrimony vine, hawthorn, chrysanthemum, clean up respectively, the root of kudzu vine is cut into and is less than 2cm
3fritter, with cutter, on red date epidermis, scratch the edge of a knife of dark 2.5-3.5cm, hawthorn is cut into the sheet that 3-5mm is thick; Afterwards the root of kudzu vine, red date, matrimony vine, hawthorn, chrysanthemum are mixed, obtain mixed material medicine, in mixed material medicine, add water, the consumption of water is: 3 premium on currency/100 gram mixed material medicine, at 80 ℃, heat afterwards lixiviate 4-6 hour, filter, obtain leaching liquor, naturally cool to room temperature, then be placed at 3-5 ℃, refrigerate standby;
(3) in plain chocolate, add white granulated sugar, stir, obtain sugaring plain chocolate, sugaring plain chocolate is mixed with acid blended fruit juice, wherein the mass ratio of sugaring plain chocolate and acid blended fruit juice is: sugaring plain chocolate: acid blended fruit juice=9: 1, stir evenly, then be heated to 95-100 ℃, keep 5 minutes, carry out sterilization, and then be cooled to 43-45 ℃, make sterilizing mixed milk;
(4) in sterilizing mixed milk, add mixed culture fermentation agent, the inoculum concentration of mixed culture fermentation agent is 4-6%, ferment at constant temperature 4-5 hour at 43-45 ℃ afterwards, mixed culture fermentation agent is the mixture of lactobacillus bulgaricus and streptococcus thermophilus, in mixed culture fermentation agent, the weight ratio of lactobacillus bulgaricus and streptococcus thermophilus is 1: 1, obtain fermented milk, and cultured milk is cooled at 2-4 ℃, preserve and carry out after-ripening in 24 hours, make raspberry Yoghourt;
(5) leaching liquor step (2) being made mixes with the raspberry Yoghourt that step (4) makes, during mixing, the mass ratio of leaching liquor and raspberry Yoghourt is: leaching liquor: raspberry Yoghourt=1: 19, after mixing under the pressure of 25Mpa, in 60-65 ℃, carry out homogeneous, sterilization 25 minutes at 70 ℃ again after homogeneous, filling and sealing, obtains raspberry composite yoghourt finished product.
Wherein, in step (1), the mass ratio of raspberry and black raspberry is 1: 1.
In step (2), the parts by weight of the root of kudzu vine, red date, matrimony vine, hawthorn, chrysanthemum are respectively: root of kudzu vine 22-25 part, red date 28-30 part, matrimony vine 15-17 part, hawthorn 20-23 part, chrysanthemum 10-15 part.
In step (3), the consumption of white granulated sugar is 8% of plain chocolate quality.
A preparation method for raspberry composite yoghourt, comprises the following steps:
(1) raspberry of fresh maturation and black raspberry are cleaned up, mixing is squeezed the juice, and obtains blended fruit juice, in blended fruit juice, adds sodium carbonate to regulate pH value to 4.5-5.0, makes acid blended fruit juice, standby;
(2) take the root of kudzu vine, red date, matrimony vine, hawthorn, chrysanthemum, clean up respectively, the root of kudzu vine is cut into and is less than 2cm
3fritter, with cutter, on red date epidermis, scratch the edge of a knife of dark 2.5-3.5cm, hawthorn is cut into the sheet that 3-5mm is thick; Afterwards the root of kudzu vine, red date, matrimony vine, hawthorn, chrysanthemum are mixed, obtain mixed material medicine, in mixed material medicine, add water, the consumption of water is: 3 premium on currency/100 gram mixed material medicine, at 80 ℃, heat afterwards lixiviate 4-6 hour, filter, obtain leaching liquor, naturally cool to room temperature, then be placed at 3-5 ℃, refrigerate standby;
(3) in plain chocolate, add white granulated sugar, stir, obtain sugaring plain chocolate, sugaring plain chocolate is mixed with acid blended fruit juice, wherein the mass ratio of sugaring plain chocolate and acid blended fruit juice is: sugaring plain chocolate: acid blended fruit juice=9: 1, stir evenly, then be heated to 95-100 ℃, keep 5 minutes, carry out sterilization, and then be cooled to 43-45 ℃, make sterilizing mixed milk;
(4) in sterilizing mixed milk, add mixed culture fermentation agent, the inoculum concentration of mixed culture fermentation agent is 4-6%, ferment at constant temperature 4-5 hour at 43-45 ℃ afterwards, mixed culture fermentation agent is the mixture of lactobacillus bulgaricus and streptococcus thermophilus, in mixed culture fermentation agent, the weight ratio of lactobacillus bulgaricus and streptococcus thermophilus is 1: 1, obtain fermented milk, and cultured milk is cooled at 2-4 ℃, preserve and carry out after-ripening in 24 hours, make raspberry Yoghourt;
(5) leaching liquor step (2) being made mixes with the raspberry Yoghourt that step (4) makes, during mixing, the mass ratio of leaching liquor and raspberry Yoghourt is: leaching liquor: raspberry Yoghourt=1: 19, after mixing under the pressure of 25Mpa, in 60-65 ℃, carry out homogeneous, sterilization 25 minutes at 70 ℃ again after homogeneous, filling and sealing, obtains raspberry composite yoghourt finished product.
Wherein, in step (1), the mass ratio of raspberry and black raspberry is 1: 1.
In step (2), the parts by weight of the root of kudzu vine, red date, matrimony vine, hawthorn, chrysanthemum are respectively: root of kudzu vine 22-25 part, red date 28-30 part, matrimony vine 15-17 part, hawthorn 20-23 part, chrysanthemum 10-15 part.
In step (3), the consumption of white granulated sugar is 8% of plain chocolate quality.
Raspberry composite yoghourt provided by the invention, utilizes the distinctive sour-sweet taste flavor of raspberry to combine with unique mouthfeel of Yoghourt, and mouthfeel is better, and possesses function anticancer, anti-cancer; Add the raw materials such as the root of kudzu vine, red date, matrimony vine, hawthorn, chrysanthemum, raspberry combines with the root of kudzu vine, matrimony vine, the effect of raspberry relieving alcoholism and protecting liver is enhanced, and raspberry combines with red date, hawthorn, chrysanthemum, and the effect of raspberry step-down, reducing blood lipid, softening blood vessel is strengthened; By adding the root of kudzu vine, red date, matrimony vine, hawthorn, chrysanthemum, strengthened the original relieving alcoholism and protecting liver of raspberry, calm down the function of blood pressure, and make the raspberry composite yoghourt making on nutritious basis, the effect that has relieving alcoholism and protecting liver concurrently, calms down blood pressure, health benefit gas.
The preparation method of raspberry composite yoghourt provided by the invention, adopts first fermentation raspberry Yoghourt processed, mixes afterwards leaching liquor again, prepares the method for raspberry composite yoghourt, has guaranteed the normal fermentation of Yoghourt in earlier stage, has guaranteed the quality of the raspberry composite yoghourt product that makes.The present invention is that the root of kudzu vine, red date, matrimony vine, hawthorn, chrysanthemum carry out pretreatment by lixiviate raw material, and the nutritional labeling in raw material can fully be leached.
The specific embodiment
Below by specific embodiment, technical scheme of the present invention is elaborated.
Embodiment 1
A raspberry composite yoghourt, makes by the preparation method who comprises the following steps:
(1) raspberry of fresh maturation and black raspberry are cleaned up, then according to mass ratio, the raspberry of cleaning was mixed with black raspberry in 1: 1, squeeze the juice, obtain blended fruit juice, in blended fruit juice, add sodium carbonate to regulate pH value to 4.5, make acid blended fruit juice, standby;
(2) by weight: 25 parts of the roots of kudzu vine, 28 parts of red dates, 15 parts of matrimony vines, 20 parts of hawthorn, 15 parts of chrysanthemums, take each raw material, clean up respectively, the root of kudzu vine is cut into and is less than 2cm
3fritter, with cutter, on red date epidermis, scratch the edge of a knife of dark 2.5-3.5cm, hawthorn is cut into the sheet that 3-5mm is thick; Afterwards the root of kudzu vine, red date, matrimony vine, hawthorn, chrysanthemum are mixed, obtain mixed material medicine, in mixed material medicine, add water, the consumption of water is: every 100 grams of mixed material medicines add 3 liters, water, at 80 ℃, heat afterwards lixiviate 6 hours, filter, obtain leaching liquor, naturally cool to room temperature, then be placed at 5 ℃, refrigerate standby;
(3) in plain chocolate, add white granulated sugar, the consumption of white granulated sugar is 8% of plain chocolate quality, stirs, and obtains sugaring plain chocolate, sugaring plain chocolate is mixed with acid blended fruit juice, wherein the mass ratio of sugaring plain chocolate and acid blended fruit juice is: sugaring plain chocolate: acid blended fruit juice=9: 1, stir evenly, and be then heated to 95 ℃, keep 5 minutes, carry out sterilization, and then be cooled to 43 ℃, make sterilizing mixed milk;
(4) in sterilizing mixed milk, add mixed culture fermentation agent, the inoculum concentration of mixed culture fermentation agent is 4%, ferment at constant temperature 5 hours at 43 ℃ afterwards, have a little whey to separate out, mixed culture fermentation agent is the mixture of lactobacillus bulgaricus and streptococcus thermophilus, and in mixed culture fermentation agent, the weight ratio of lactobacillus bulgaricus and streptococcus thermophilus is 1: 1, obtain fermented milk, cultured milk is cooled at 4 ℃, preserves and carries out after-ripening in 24 hours, makes raspberry Yoghourt;
(5) leaching liquor step (2) being made mixes with the raspberry Yoghourt that step (4) makes, during mixing, the mass ratio of leaching liquor and raspberry Yoghourt is: leaching liquor: raspberry Yoghourt=1: 19, after mixing under the pressure of 25Mpa, in 60 ℃, carry out homogeneous, sterilization 25 minutes at 70 ℃ again after homogeneous, filling and sealing, obtains raspberry composite yoghourt finished product.
Embodiment 2
A raspberry composite yoghourt, makes by the preparation method who comprises the following steps:
(1) raspberry of fresh maturation and black raspberry are cleaned up, then according to mass ratio, the raspberry of cleaning was mixed with black raspberry in 1: 1, squeeze the juice, obtain blended fruit juice, in blended fruit juice, add sodium carbonate to regulate pH value to 5.0, make acid blended fruit juice, standby;
(2) by weight: 22 parts of the roots of kudzu vine, 30 parts of red dates, 17 parts of matrimony vines, 23 parts of hawthorn, 10 parts of chrysanthemums, take each raw material, clean up respectively, the root of kudzu vine is cut into and is less than 2cm
3fritter, with cutter, on red date epidermis, scratch the edge of a knife of dark 2.5-3.5cm, hawthorn is cut into the sheet that 3-5mm is thick; Afterwards the root of kudzu vine, red date, matrimony vine, hawthorn, chrysanthemum are mixed, obtain mixed material medicine, in mixed material medicine, add water, the consumption of water is: every 100 grams of mixed material medicines add 3 liters, water, at 80 ℃, heat afterwards lixiviate 4 hours, filter, obtain leaching liquor, naturally cool to room temperature, then be placed at 3 ℃, refrigerate standby;
(3) in plain chocolate, add white granulated sugar, the consumption of white granulated sugar is 8% of plain chocolate quality, stirs, and obtains sugaring plain chocolate, sugaring plain chocolate is mixed with acid blended fruit juice, wherein the mass ratio of sugaring plain chocolate and acid blended fruit juice is: sugaring plain chocolate: acid blended fruit juice=9: 1, stir evenly, and be then heated to 100 ℃, keep 5 minutes, carry out sterilization, and then be cooled to 45 ℃, make sterilizing mixed milk;
(4) in sterilizing mixed milk, add mixed culture fermentation agent, the inoculum concentration of mixed culture fermentation agent is 6%, ferment at constant temperature 4 hours at 45 ℃ afterwards, have a little whey to separate out, mixed culture fermentation agent is the mixture of lactobacillus bulgaricus and streptococcus thermophilus, and in mixed culture fermentation agent, the weight ratio of lactobacillus bulgaricus and streptococcus thermophilus is 1: 1, obtain fermented milk, cultured milk is cooled at 2 ℃, preserves and carries out after-ripening in 24 hours, makes raspberry Yoghourt;
(5) leaching liquor step (2) being made mixes with the raspberry Yoghourt that step (4) makes, during mixing, the mass ratio of leaching liquor and raspberry Yoghourt is: leaching liquor: raspberry Yoghourt=1: 19, after mixing under the pressure of 25Mpa, in 65 ℃, carry out homogeneous, sterilization 25 minutes at 70 ℃ again after homogeneous, filling and sealing, obtains raspberry composite yoghourt finished product.
The survey report of the raspberry composite yoghourt product that embodiment 1,2 makes is in Table shown in 1,2.
Table 1 embodiment 1 raspberry composite yoghourt examination and test of products report
| Test item | Measurement unit | Specification requirement | Testing result | Conclusion |
| Fat | ％ | ≥2.5 | ≥2.5 | Qualified |
| Protein | ％ | ≥2.8 | ≥2.8 | Qualified |
| Non-fat solid | ％ | ≥6.5 | ≥6.5 | Qualified |
| Acidity | °T | ≥70 | ≥70 | Qualified |
| Benzoic acid | g/kg | ≤0.23 | ≤0.23 | Qualified |
| Sorbic acid | g/kg | ≤0.23 | ≤0.23 | Qualified |
| Nitrate | mg/kg | ≤11.0 | ≤11.0 | Qualified |
| Nitrite | mg/kg | ≤0.2 | ≤0.2 | Qualified |
| Aflatoxin | μg/kg | ≤0.5 | ≤0.5 | Qualified |
| Coliform | MPN/100mL | ≤90 | ≤90 | Qualified |
| Pathogenic bacteria | Individual | Must not detect | Do not detect | Qualified |
| Lactic acid bacteria | cfu/mL | ≥1×10 6 | ≥1×10 6 | Qualified |
Table 2 embodiment 2 raspberry composite yoghourt examination and test of products reports
| Test item | Measurement unit | Specification requirement | Testing result | Conclusion |
| Fat | ％ | ≥2.5 | ≥2.5 | Qualified |
| Protein | ％ | ≥2.8 | ≥2.8 | Qualified |
| Non-fat solid | ％ | ≥6.5 | ≥6.5 | Qualified |
| Acidity | °T | ≥70 | ≥70 | Qualified |
| Benzoic acid | g/kg | ≤0.23 | ≤0.23 | Qualified |
| Sorbic acid | g/kg | ≤0.23 | ≤0.23 | Qualified |
| Nitrate | mg/kg | ≤11.0 | ≤11.0 | Qualified |
| Nitrite | mg/kg | ≤0.2 | ≤0.2 | Qualified |
| Aflatoxin | μg/kg | ≤0.5 | ≤0.5 | Qualified |
| Coliform | MPN/100mL | ≤90 | ≤90 | Qualified |
| Pathogenic bacteria | Individual | Must not detect | Do not detect | Qualified |
| Lactic acid bacteria | cfu/mL | ≥1×10 6 | ≥1×10 6 | Qualified |
Claims (8)
1. a raspberry composite yoghourt, is characterized in that, by the preparation method who comprises the following steps, makes:
(1) raspberry of fresh maturation and black raspberry are cleaned up, mixing is squeezed the juice, and obtains blended fruit juice, in blended fruit juice, adds sodium carbonate to regulate pH value to 4.5-5.0, makes acid blended fruit juice, standby;
(2) take the root of kudzu vine, red date, matrimony vine, hawthorn, chrysanthemum, clean up respectively, the root of kudzu vine is cut into and is less than 2cm
3fritter, with cutter, on red date epidermis, scratch the edge of a knife of dark 2.5-3.5cm, hawthorn is cut into the sheet that 3-5mm is thick; Afterwards the root of kudzu vine, red date, matrimony vine, hawthorn, chrysanthemum are mixed, obtain mixed material medicine, in mixed material medicine, add water, the consumption of water is: 3 premium on currency/100 gram mixed material medicine, at 80 ℃, heat afterwards lixiviate 4-6 hour, filter, obtain leaching liquor, naturally cool to room temperature, then be placed at 3-5 ℃, refrigerate standby;
(3) in plain chocolate, add white granulated sugar, stir, obtain sugaring plain chocolate, sugaring plain chocolate is mixed with acid blended fruit juice, wherein the mass ratio of sugaring plain chocolate and acid blended fruit juice is: sugaring plain chocolate: acid blended fruit juice=9: 1, stir evenly, then be heated to 95-100 ℃, keep 5 minutes, carry out sterilization, and then be cooled to 43-45 ℃, make sterilizing mixed milk;
(4) in sterilizing mixed milk, add mixed culture fermentation agent, the inoculum concentration of mixed culture fermentation agent is 4-6%, ferment at constant temperature 4-5 hour at 43-45 ℃ afterwards, mixed culture fermentation agent is the mixture of lactobacillus bulgaricus and streptococcus thermophilus, in mixed culture fermentation agent, the weight ratio of lactobacillus bulgaricus and streptococcus thermophilus is 1: 1, obtain fermented milk, and cultured milk is cooled at 2-4 ℃, preserve and carry out after-ripening in 24 hours, make raspberry Yoghourt;
(5) leaching liquor step (2) being made mixes with the raspberry Yoghourt that step (4) makes, during mixing, the mass ratio of leaching liquor and raspberry Yoghourt is: leaching liquor: raspberry Yoghourt=1: 19, after mixing under the pressure of 25Mpa, in 60-65 ℃, carry out homogeneous, sterilization 25 minutes at 70 ℃ again after homogeneous, filling and sealing, obtains raspberry composite yoghourt finished product.
2. raspberry composite yoghourt according to claim 1, is characterized in that, the mass ratio of raspberry and black raspberry is 1: 1.
3. raspberry composite yoghourt according to claim 1, it is characterized in that, in step (2), the parts by weight of the root of kudzu vine, red date, matrimony vine, hawthorn, chrysanthemum are respectively: root of kudzu vine 22-25 part, red date 28-30 part, matrimony vine 15-17 part, hawthorn 20-23 part, chrysanthemum 10-15 part.
4. according to the arbitrary described raspberry composite yoghourt of claim 1-3, it is characterized in that, in step (3), the consumption of white granulated sugar is 8% of plain chocolate quality.
5. a preparation method for raspberry composite yoghourt, is characterized in that, comprises the following steps:
(1) raspberry of fresh maturation and black raspberry are cleaned up, mixing is squeezed the juice, and obtains blended fruit juice, in blended fruit juice, adds sodium carbonate to regulate pH value to 4.5-5.0, makes acid blended fruit juice, standby;
(2) take the root of kudzu vine, red date, matrimony vine, hawthorn, chrysanthemum, clean up respectively, the root of kudzu vine is cut into and is less than 2cm
3fritter, with cutter, on red date epidermis, scratch the edge of a knife of dark 2.5-3.5cm, hawthorn is cut into the sheet that 3-5mm is thick; Afterwards the root of kudzu vine, red date, matrimony vine, hawthorn, chrysanthemum are mixed, obtain mixed material medicine, in mixed material medicine, add water, the consumption of water is: 3 premium on currency/100 gram mixed material medicine, at 80 ℃, heat afterwards lixiviate 4-6 hour, filter, obtain leaching liquor, naturally cool to room temperature, then be placed at 3-5 ℃, refrigerate standby;
(3) in plain chocolate, add white granulated sugar, stir, obtain sugaring plain chocolate, sugaring plain chocolate is mixed with acid blended fruit juice, wherein the mass ratio of sugaring plain chocolate and acid blended fruit juice is: sugaring plain chocolate: acid blended fruit juice=9: 1, stir evenly, then be heated to 95-100 ℃, keep 5 minutes, carry out sterilization, and then be cooled to 43-45 ℃, make sterilizing mixed milk;
(4) in sterilizing mixed milk, add mixed culture fermentation agent, the inoculum concentration of mixed culture fermentation agent is 4-6%, ferment at constant temperature 4-5 hour at 43-45 ℃ afterwards, mixed culture fermentation agent is the mixture of lactobacillus bulgaricus and streptococcus thermophilus, in mixed culture fermentation agent, the weight ratio of lactobacillus bulgaricus and streptococcus thermophilus is 1: 1, obtain fermented milk, and cultured milk is cooled at 2-4 ℃, preserve and carry out after-ripening in 24 hours, make raspberry Yoghourt;
(5) leaching liquor step (2) being made mixes with the raspberry Yoghourt that step (4) makes, during mixing, the mass ratio of leaching liquor and raspberry Yoghourt is: leaching liquor: raspberry Yoghourt=1: 19, after mixing under the pressure of 25Mpa, in 60-65 ℃, carry out homogeneous, sterilization 25 minutes at 70 ℃ again after homogeneous, filling and sealing, obtains raspberry composite yoghourt finished product.
6. the preparation method of raspberry composite yoghourt according to claim 5, is characterized in that, the mass ratio of raspberry and black raspberry is 1: 1.
7. the preparation method of raspberry composite yoghourt according to claim 5, it is characterized in that, in step (2), the parts by weight of the root of kudzu vine, red date, matrimony vine, hawthorn, chrysanthemum are respectively: root of kudzu vine 22-25 part, red date 28-30 part, matrimony vine 15-17 part, hawthorn 20-23 part, chrysanthemum 10-15 part.
8. according to the preparation method of the arbitrary described raspberry composite yoghourt of claim 5-7, it is characterized in that, in step (3), the consumption of white granulated sugar is 8% of plain chocolate quality.
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| CN107048401A (en) * | 2017-05-03 | 2017-08-18 | 贵阳中医学院 | Hawthorn plant extraction liquid, fermented yoghourt and preparation method thereof |
| CN107347996A (en) * | 2017-07-14 | 2017-11-17 | 邵长涛 | Health-care solid dairy product |
| CN110192570A (en) * | 2019-05-16 | 2019-09-03 | 河南三色鸽乳业有限公司 | A kind of preparation method of date-wolfberry fruit chrysanthemum complex function type Yoghourt |
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| CN104068122B (en) | 2016-05-11 |
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