CN106070618A - A kind of vegetable Yoghourt - Google Patents
A kind of vegetable Yoghourt Download PDFInfo
- Publication number
- CN106070618A CN106070618A CN201610455031.5A CN201610455031A CN106070618A CN 106070618 A CN106070618 A CN 106070618A CN 201610455031 A CN201610455031 A CN 201610455031A CN 106070618 A CN106070618 A CN 106070618A
- Authority
- CN
- China
- Prior art keywords
- parts
- yoghourt
- raw material
- leaven
- stabilizer
- Prior art date
- 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.)
- Pending
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Classifications
-
- 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
Abstract
The invention discloses a kind of vegetable Yoghourt, following raw material be prepared from: fresh milk 300 900 parts, Succus Momordicae charantiae 10 20 parts, Sucus Luffae 10 20 parts, leaven 0.5 1.5 parts, stabilizer 2 10 parts, white sugar 30 50 parts, 100 300 parts of water.The yogurt flavour of the present invention is good to eat, good for health, is suitable for being eaten for a long time.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of vegetable Yoghourt.
Background technology
Yoghourt is with fresh milk as raw material, adds probiotics (leaven) after pasteurize again in milk,
After fermented, then cool down a kind of milk product of fill.The sweat of Yoghourt makes sugar, protein in milk have about 20% by water
Solution becomes little molecule (such as galactose and lactic acid, little peptide chain and aminoacid etc.), and in milk, fat content is usually 3%-5%.
After fermented, the fatty acid in Ruzhong increases by 2 times than raw material milk, and these changes make Yoghourt more easy to digest and absorb, various nutrition
The utilization rate of element is improved.Lactose in milk and breaks down proteins can be made human body more easy to digest and absorb by Yoghourt；There is rush
Enter gastric secretion, improve appetite, effect of reinforcement digestion；The breeding of putrefaction bacteria in intestinal can be suppressed, and weaken putrefaction bacteria at intestinal
The toxin produced in road；Having the effect reducing cholesterol, the people of particularly suitable hyperlipidemia drinks Yoghourt in addition to nutritious, also
Containing lactic acid bacteria, thus with health role.These effects are: 1. safeguard intestinal microbial population ecological balance, form biological barrier, press down
The harmful bacteria processed invasion to intestinal.2. by producing substantial amounts of short-chain fatty acid promotion intestinal peristalsis promoting and the change of thalline raised growth
Osmotic pressure and prevent constipation.3. Yoghourt contains multiple enzyme, and facilitating digestion absorbs.4. by suppression saprophytic bacteria the growth of intestinal,
Inhibit toxin produced by corruption, make liver and brain from the harm of these toxin, prevent aging.Yet there are no vegetables
The Yoghourt product of dish taste.
Summary of the invention
For above-mentioned, it is an object of the invention to provide a kind of vegetable Yoghourt.
The present invention adopts the technical scheme that:
A kind of vegetable Yoghourt, is prepared from by following raw material: fresh milk 300-900 part, Succus Momordicae charantiae 10-20 part,
Sucus Luffae 10-20 part, leaven 0.5-1.5 part, stabilizer 2-10 part, white sugar 30-50 part, water 100-300 part.
Further, described vegetable Yoghourt, following raw material it is prepared from: fresh milk 500-700 part, Fructus Momordicae charantiae
Juice 13-17 part, Sucus Luffae 13-17 part, leaven 0.8-1.2 part, stabilizer 5-7 part, white sugar 35-45 part, water 150-250
Part.
Further, described vegetable Yoghourt, following raw material it is prepared from fresh milk 600 parts, Succus Momordicae charantiae
15 parts, Sucus Luffae 15 parts, leaven 1 part, stabilizer 6 parts, white sugar 40 parts, 200 parts of water.
The present invention a little: the yogurt flavour of the present invention is good to eat, good for health, is suitable for being eaten for a long time.
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 by ability
Field technique personnel understand, thus protection scope of the present invention is made apparent clear and definite defining.
Embodiment 1
A kind of vegetable Yoghourt, is prepared from by following raw material: a kind of Yoghourt of pumpkin, by following weight
Raw material is made: fresh milk 300 parts, Succus Momordicae charantiae 10 parts, Sucus Luffae 10 parts, leaven 0.5 part, stabilizer 2 parts, white sugar 30 parts,
100 parts of water.
Embodiment 2
A kind of vegetable Yoghourt, is prepared from by following raw material: fresh milk 500 parts, Succus Momordicae charantiae 13 parts, Sucus Luffae 13
Part, leaven 0.8 part, stabilizer 5 parts, white sugar 35 parts, 150 parts of water.
Embodiment 3
A kind of vegetable Yoghourt, is prepared from fresh milk 600 parts, Succus Momordicae charantiae 15 parts, Sucus Luffae 15 by following raw material
Part, leaven 1 part, stabilizer 6 parts, white sugar 40 parts, 200 parts of water.
Embodiment 4
A kind of vegetable Yoghourt, is prepared from by following raw material: fresh milk 700 parts, Succus Momordicae charantiae 17 parts, Sucus Luffae 17
Part, leaven 1.2 parts, stabilizer 7 parts, white sugar 45 parts, 250 parts of water.
Embodiment 5
A kind of vegetable Yoghourt, is prepared from by following raw material: a kind of Yoghourt of pumpkin, by following weight
Raw material is made: fresh milk 900 parts, Succus Momordicae charantiae 20 parts, Sucus Luffae 20 parts, leaven 1.5 parts, stabilizer 10 parts, white sugar 50 parts,
300 parts of water.
Claims (3)
1. a vegetable Yoghourt, it is characterised in that be prepared from by following raw material: fresh milk 300-900 part, Succus Momordicae charantiae
10-20 part, Sucus Luffae 10-20 part, leaven 0.5-1.5 part, stabilizer 2-10 part, white sugar 30-50 part, water 100-300 part.
Vegetable Yoghourt the most according to claim 1, it is characterised in that be prepared from by following raw material: fresh milk
500-700 part, Succus Momordicae charantiae 13-17 part, Sucus Luffae 13-17 part, leaven 0.8-1.2 part, stabilizer 5-7 part, white sugar 35-45
Part, water 150-250 part.
Vegetable Yoghourt the most according to claim 1, it is characterised in that be prepared from fresh milk 600 by following raw material
Part, Succus Momordicae charantiae 15 parts, Sucus Luffae 15 parts, leaven 1 part, stabilizer 6 parts, white sugar 40 parts, 200 parts of water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610455031.5A CN106070618A (en) | 2016-06-21 | 2016-06-21 | A kind of vegetable Yoghourt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610455031.5A CN106070618A (en) | 2016-06-21 | 2016-06-21 | A kind of vegetable Yoghourt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106070618A true CN106070618A (en) | 2016-11-09 |
Family
ID=57238902
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610455031.5A Pending CN106070618A (en) | 2016-06-21 | 2016-06-21 | A kind of vegetable Yoghourt |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106070618A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107396972A (en) * | 2017-07-25 | 2017-11-28 | 芜湖职业技术学院 | Reducing pressure and sugar antilipemic healthy Yoghourt and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4714616A (en) * | 1984-06-12 | 1987-12-22 | Kao Anthony H | Preparing naturally sweet yogurt with Saccharomycopsis sp. and Rhizopus spp. |
| CN101647491A (en) * | 2008-08-12 | 2010-02-17 | 内蒙古伊利实业集团股份有限公司 | Fruit yogurt containing tea and production method thereof |
| CN103039606A (en) * | 2011-10-14 | 2013-04-17 | 刘桂君 | Balsam pear yoghourt |
| CN104322685A (en) * | 2014-11-14 | 2015-02-04 | 柳州市康小乐牛奶有限公司 | Compound yogurt |
-
2016
- 2016-06-21 CN CN201610455031.5A patent/CN106070618A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4714616A (en) * | 1984-06-12 | 1987-12-22 | Kao Anthony H | Preparing naturally sweet yogurt with Saccharomycopsis sp. and Rhizopus spp. |
| CN101647491A (en) * | 2008-08-12 | 2010-02-17 | 内蒙古伊利实业集团股份有限公司 | Fruit yogurt containing tea and production method thereof |
| CN103039606A (en) * | 2011-10-14 | 2013-04-17 | 刘桂君 | Balsam pear yoghourt |
| CN104322685A (en) * | 2014-11-14 | 2015-02-04 | 柳州市康小乐牛奶有限公司 | Compound yogurt |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107396972A (en) * | 2017-07-25 | 2017-11-28 | 芜湖职业技术学院 | Reducing pressure and sugar antilipemic healthy Yoghourt and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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: 20161109 |