CN105994630A - Compound fruit-flavored yoghurt - Google Patents
Compound fruit-flavored yoghurt Download PDFInfo
- Publication number
- CN105994630A CN105994630A CN201610455153.4A CN201610455153A CN105994630A CN 105994630 A CN105994630 A CN 105994630A CN 201610455153 A CN201610455153 A CN 201610455153A CN 105994630 A CN105994630 A CN 105994630A
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- China
- Prior art keywords
- parts
- juice
- compound fruit
- citric acid
- raw material
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses compound fruit-flavored yoghurt. The compound fruit-flavored yoghurt is prepared from, by weight, 300-900 parts of fresh milk, 20-50 parts of mango juice, 20-50 parts of banana juice, 50-100 parts of watermelon juice, 0.1-0.5 part of citric acid, 0.5-1.5 parts of leavening agent and 2-10 parts of stabilizer. The compound fruit-flavored yoghurt is delicious in taste, good for health and suitable for drinking for a long time.
Description
Technical field
The invention belongs to food technology field, specific design one is combined fruit-flavoured yogurt.
Background technology
Yoghourt is with fresh milk as raw material, is added with after pasteurize in milk again
Benefit bacterium (leaven), fermented after, then cool down a kind of milk product of fill.Sending out of Yoghourt
Ferment process makes sugar, protein in milk have about 20% to be hydrolyzed into as little molecule (such as galactose
With lactic acid, little peptide chain and aminoacid etc.), in milk, fat content is usually 3%-5%.Through sending out
After ferment, the fatty acid in Ruzhong increases by 2 times than raw material milk, and these changes make Yoghourt more easy to digest
And absorption, the utilization rate of various nutrients is improved.Yoghourt can be by the lactose in milk and egg
White matter is decomposed, and makes human body more easy to digest and absorbs；There are promotion gastric secretion, raising appetite, add
Effect of strong digestion；The breeding of putrefaction bacteria in intestinal can be suppressed, and weaken putrefaction bacteria in intestinal
The toxin produced；Having the effect reducing cholesterol, the people of particularly suitable hyperlipidemia drinks Yoghourt and removes
Outside nutritious, possibly together with lactic acid bacteria, thus with health role.These effects are: 1.
Safeguard intestinal microbial population ecological balance, form biological barrier, suppress the harmful bacteria invasion to intestinal.
2. promote that intestinal peristalsis promoting and thalline raised growth change by the substantial amounts of short-chain fatty acid of generation to ooze
Thoroughly press and prevent constipation.3. Yoghourt contains multiple enzyme, and facilitating digestion absorbs.4. by suppression corruption
Raw bacterium is in the growth of intestinal, it is suppressed that corrupt produced toxin, makes liver and brain from this
The harm of a little toxin, prevents aging.
Summary of the invention
For above-mentioned, it is contemplated that improve the compound fruit-flavoured yogurt of one.
The present invention adopts the technical scheme that:
A kind of compound fruit-flavoured yogurt, is made up of following raw material: fresh milk 300-900 part,
Sucus Mangiferae indicae 20-50 part, bananas juice 20-50 part, Pulp Citrulli juice 50-100 part, citric acid 0.1-0.5
Part, leaven 0.5-1.5 part, stabilizer 2-10 part.
Further, described compound fruit-flavoured yogurt, it is made up of following raw material: fresh cattle
Milk 500-700 part, Sucus Mangiferae indicae 30-40 part, bananas juice 30-40 part, Pulp Citrulli juice 70-80 part,
Citric acid 0.2-0.4 part, leaven 0.8-1.2 part, stabilizer 5-7 part.
Further, described compound fruit-flavoured yogurt, it is made up of following raw material: fresh
600 parts of milk, Sucus Mangiferae indicae 35 parts, bananas juice 35 parts, Pulp Citrulli juice 75 parts, citric acid 0.3
Part, leaven 1 part, stabilizer 6 parts.
The present invention a little: the yogurt flavour of the present invention is good to eat, good for health, is suitable for long-term
Edible.
Detailed description of the invention
Below embodiments of the invention are described in detail, so that advantages and features of the invention
Can be easier to be readily appreciated by one skilled in the art, thus protection scope of the present invention is made more
Explicit defines.
Embodiment 1
A kind of compound fruit-flavoured yogurt, is made up of following raw material: fresh milk 300 parts, awns
Fruit juice 20 parts, bananas juice 20 parts, Pulp Citrulli juice 50 parts, citric acid 0.1 part, leaven 0.5
Part, stabilizer 2 parts.
Embodiment 2
A kind of compound fruit-flavoured yogurt, is made up of following raw material: fresh milk 500 parts, awns
Fruit juice 30 parts, bananas juice 30 parts, Pulp Citrulli juice 70 parts, citric acid 0.2 part, leaven 0.8
Part, stabilizer 5 parts.
Embodiment 3
A kind of compound fruit-flavoured yogurt, is made up of following raw material: fresh milk 600 parts, awns
Fruit juice 35 parts, bananas juice 35 parts, Pulp Citrulli juice 75 parts, citric acid 0.3 part, leaven 1
Part, stabilizer 6 parts.
Embodiment 4
A kind of compound fruit-flavoured yogurt, is made up of following raw material: fresh milk 700 parts, awns
Fruit juice 40 parts, bananas juice 40 parts, Pulp Citrulli juice 80 parts, citric acid 0.4 part, leaven 1.2
Part, stabilizer 7 parts.
Embodiment 5
A kind of compound fruit-flavoured yogurt, is made up of following raw material: fresh milk 900 parts, awns
Fruit juice 50 parts, bananas juice 50 parts, Pulp Citrulli juice 100 parts, citric acid 0.5 part, leaven
1.5 parts, stabilizer 10 parts.
Claims (3)
1. a compound fruit-flavoured yogurt, it is characterised in that be made up of following raw material: fresh
Milk 300-900 part, Sucus Mangiferae indicae 20-50 part, bananas juice 20-50 part, Pulp Citrulli juice 50-100
Part, citric acid 0.1-0.5 part, leaven 0.5-1.5 part, stabilizer 2-10 part.
Compound fruit-flavoured yogurt the most according to claim 1, it is characterised in that by following heavy
Amount part raw material is made: fresh milk 500-700 part, Sucus Mangiferae indicae 30-40 part, bananas juice 30-40
Part, Pulp Citrulli juice 70-80 part, citric acid 0.2-0.4 part, leaven 0.8-1.2 part, stable
Agent 5-7 part.
Compound fruit-flavoured yogurt the most according to claim 1, it is characterised in that by following heavy
Amount part raw material is made: fresh milk 600 parts, Sucus Mangiferae indicae 35 parts, bananas juice 35 parts, Pulp Citrulli juice
75 parts, citric acid 0.3 part, leaven 1 part, stabilizer 6 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610455153.4A CN105994630A (en) | 2016-06-21 | 2016-06-21 | Compound fruit-flavored yoghurt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610455153.4A CN105994630A (en) | 2016-06-21 | 2016-06-21 | Compound fruit-flavored yoghurt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105994630A true CN105994630A (en) | 2016-10-12 |
Family
ID=57085689
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610455153.4A Pending CN105994630A (en) | 2016-06-21 | 2016-06-21 | Compound fruit-flavored yoghurt |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105994630A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4784871A (en) * | 1986-04-29 | 1988-11-15 | Marigold Foods, Inc. | Method for producing calcium fortified yogurt |
| CN101036486A (en) * | 2007-04-25 | 2007-09-19 | 上海应用技术学院 | Method of producing 'double melon' functional lactobacillus beverages |
| CN101057609A (en) * | 2007-05-22 | 2007-10-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Long-acting sour milk containing beneficial bacteria factor and its producing method |
| CN101416662A (en) * | 2007-10-22 | 2009-04-29 | 冷博 | Natural organic yoghourt-like instant granules |
| CN104351341A (en) * | 2014-12-01 | 2015-02-18 | 柒俊 | Banana yogurt and preparation method thereof |
-
2016
- 2016-06-21 CN CN201610455153.4A patent/CN105994630A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4784871A (en) * | 1986-04-29 | 1988-11-15 | Marigold Foods, Inc. | Method for producing calcium fortified yogurt |
| CN101036486A (en) * | 2007-04-25 | 2007-09-19 | 上海应用技术学院 | Method of producing 'double melon' functional lactobacillus beverages |
| CN101057609A (en) * | 2007-05-22 | 2007-10-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Long-acting sour milk containing beneficial bacteria factor and its producing method |
| CN101416662A (en) * | 2007-10-22 | 2009-04-29 | 冷博 | Natural organic yoghourt-like instant granules |
| CN104351341A (en) * | 2014-12-01 | 2015-02-18 | 柒俊 | Banana yogurt and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 董海洲: "《民以食为天》", 31 October 2013, 山东科学技术出版社 * |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161012 |