CN106259931A - Fructus Jujubae Yoghourt - Google Patents
Fructus Jujubae Yoghourt Download PDFInfo
- Publication number
- CN106259931A CN106259931A CN201610716567.8A CN201610716567A CN106259931A CN 106259931 A CN106259931 A CN 106259931A CN 201610716567 A CN201610716567 A CN 201610716567A CN 106259931 A CN106259931 A CN 106259931A
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- CN
- China
- Prior art keywords
- fructus jujubae
- parts
- yoghourt
- juice
- fructus
- 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.)
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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)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of Fructus Jujubae Yoghourt, the raw material of following parts by weight configure and form: fresh milk 60～70 parts, juice of Fructus Jujubae 20～30 parts, leaven 5～8 parts, stabilizer 3～5 parts, sweeting agent 10～15 parts and additive 5～10 parts.The Fructus Jujubae Yoghourt of the present invention is with fresh milk and juice of Fructus Jujubae as main material, by dispensing, homogenizing, ferment, sterilize, the technique such as cooling prepares, mouthfeel acid is refreshing, nutritious, the most also has the effect such as vigorate qi and replenish the blood, invigorating the spleen and regulating the stomach, is a kind of health-preserving beverage integrating delicious food and nutrition.
Description
Technical field
The present invention relates to a kind of milk beverage, particularly to a kind of Fructus Jujubae Yoghourt.
Background technology
Fructus Jujubae, has another name called Fructus Jujubae, and it contains abundant vitamin C and Citrin, has nourishing YIN and invigorating YANG and the merit of blood pressure lowering of enriching blood
Effect, can also strengthen body immunity simultaneously.Fructus Jujubae, in addition to can eating raw, is the most often made into that Fructus Jujubae is dry, dried dates preserved in honey, Fructus Jujubae etc.
Leisure food is enjoyed for people, it is possible to as food, soup, the condiment of medicated porridge, again can be as the tune of the beverages such as various tea, wine, beverage
Taste material, additionally, Fructus Jujubae itself is also a kind of Chinese crude drug；In a word, Fructus Jujubae with the function of its uniqueness and sweet and tasty mouthfeel deeply by people
Like.
Summary of the invention
The present invention utilizes the health care characteristics of Fructus Jujubae, have developed a kind of Fructus Jujubae Yoghourt, the raw material of following parts by weight configures
Form: fresh milk 60～70 parts, juice of Fructus Jujubae 20～30 parts, leaven 5～8 parts, stabilizer 3～5 parts, sweeting agent 10～15 parts with
And additive 5～10 parts.
As a further improvement on the present invention, one or more during described stabilizer is gelatin, agar or carrageenan.
As a further improvement on the present invention, one or more during described sweeting agent is white sugar, Mel or Radix Glycyrrhizae.
As a further improvement on the present invention, during described leaven is bacillus bifidus, bacillus acidophilus or lactobacillus casei
One or more.
As a further improvement on the present invention, during described additive is citric acid, sodium glutamate, potassium sorbate, xylitol
One or more.
As a further improvement on the present invention, possibly together with the Radix Dauci Sativae juice of 10～15 weight portions in described Fructus Jujubae Yoghourt.
As a further improvement on the present invention, possibly together with the juice of Fructus Hippophae of 15～20 weight portions in described Fructus Jujubae Yoghourt.
The invention has the beneficial effects as follows:
The Fructus Jujubae Yoghourt of the present invention, with fresh milk and juice of Fructus Jujubae as main material, by dispensing, homogenizing, ferments, sterilizes, cools down
Preparing etc. technique, mouthfeel acid is refreshing, nutritious, the most also has the effect such as vigorate qi and replenish the blood, invigorating the spleen and regulating the stomach, be a kind of collection delicious and
Nutrition is in the health-preserving beverage of one.
Detailed description of the invention
Technical scheme in the embodiment of the present invention will be clearly and completely described below, it is clear that described enforcement
Example is only a part of embodiment of the present invention rather than whole embodiments.
Embodiment one:
The Fructus Jujubae Yoghourt of the present embodiment, is configured by the raw material of following parts by weight and forms:
Fresh milk 6kg, juice of Fructus Jujubae 2kg, bacillus bifidus and bacillus acidophilus amount to 0.5kg, gelatin and agar and amount to
0.3kg, white sugar and Mel amount to 1kg, citric acid and sodium glutamate and amount to 0.5kg, Radix Dauci Sativae juice 1kg, juice of Fructus Hippophae 1.5kg, on
State raw material through dispensing, homogenizing, ferment, sterilize, the technique such as cooling can be prepared by the Fructus Jujubae Yoghourt of the present invention.
Embodiment two:
The Fructus Jujubae Yoghourt of the present embodiment, is configured by the raw material of following parts by weight and forms:
Fresh milk 7kg, juice of Fructus Jujubae 3kg, bacillus bifidus, lactobacillus casei and bacillus acidophilus amount to 0.8kg, gelatin, card
Draw glue and agar to amount to 0.5kg, white sugar, Radix Glycyrrhizae and Mel and amount to 1.5kg, citric acid, sodium glutamate, potassium sorbate and xylose
Alcohol amounts to 1kg, Radix Dauci Sativae juice 1.5kg, juice of Fructus Hippophae 2kg, above-mentioned raw materials through dispensing, homogenizing, ferment, sterilize, the technique such as cooling i.e.
The Fructus Jujubae Yoghourt of the present invention can be prepared.
Radix Dauci Sativae rich in saccharide, fat, volatile oil, carotene, vitamin A, vitamin B1, vitamin B2, anthocyanidin,
The nutritional labeling such as calcium, ferrum；In sea buckthorn fruit, Vitamin C content is high, have the laudatory title of the king of vitamin C；Radix Dauci Sativae juice and juice of Fructus Hippophae
Addition further increase the nutritive value of Fructus Jujubae Yoghourt.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all essences in the present invention
Within god and principle, any modification, equivalent substitution and improvement etc. made, should be included within the scope of the present invention.
Claims (7)
1. a Fructus Jujubae Yoghourt, it is characterised in that configured by the raw material of following parts by weight and form: fresh milk 60～70 parts, big
Fructus Jujubae juice 20～30 parts, leaven 5～8 parts, stabilizer 3～5 parts, sweeting agent 10～15 parts and additive 5～10 parts.
Fructus Jujubae Yoghourt the most according to claim 1, it is characterised in that described stabilizer is in gelatin, agar or carrageenan
One or more.
Fructus Jujubae Yoghourt the most according to claim 1, it is characterised in that described sweeting agent is in white sugar, Mel or Radix Glycyrrhizae
One or more.
Fructus Jujubae Yoghourt the most according to claim 1, it is characterised in that described leaven is bacillus bifidus, bacillus acidophilus
Or one or more in lactobacillus casei.
Fructus Jujubae Yoghourt the most according to claim 1, it is characterised in that described additive is citric acid, sodium glutamate, Pyrusussuriensis
One or more in acid potassium, xylitol.
6. according to the Fructus Jujubae Yoghourt described in any one of claim 1-5, it is characterised in that possibly together with the Hu Luo of 10～15 weight portions
Foretell juice.
Fructus Jujubae Yoghourt the most according to claim 7, it is characterised in that possibly together with the juice of Fructus Hippophae of 15～20 weight portions.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610716567.8A CN106259931A (en) | 2016-08-24 | 2016-08-24 | Fructus Jujubae Yoghourt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610716567.8A CN106259931A (en) | 2016-08-24 | 2016-08-24 | Fructus Jujubae Yoghourt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106259931A true CN106259931A (en) | 2017-01-04 |
Family
ID=57616048
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610716567.8A Pending CN106259931A (en) | 2016-08-24 | 2016-08-24 | Fructus Jujubae Yoghourt |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106259931A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106900854A (en) * | 2017-01-22 | 2017-06-30 | 天津金匮堂生物科技有限公司 | A kind of wild jujube Yoghurt formulation and preparation method |
| CN110810512A (en) * | 2019-10-15 | 2020-02-21 | 江南大学 | Sea-buckthorn health-care fermented yoghourt and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1078616A (en) * | 1993-03-06 | 1993-11-24 | 唐志敏 | A kind of sports health beverage and preparation method thereof |
| CN103155983A (en) * | 2011-12-19 | 2013-06-19 | 朱宏 | Red jujube yoghourt |
| CN104068109A (en) * | 2014-06-10 | 2014-10-01 | 南京泽朗农业发展有限公司 | Ginger juice and red date yoghourt and preparation method thereof |
| CN105211289A (en) * | 2014-06-24 | 2016-01-06 | 何笑飞 | A kind of preparation method of Chinese date yoghourt |
-
2016
- 2016-08-24 CN CN201610716567.8A patent/CN106259931A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1078616A (en) * | 1993-03-06 | 1993-11-24 | 唐志敏 | A kind of sports health beverage and preparation method thereof |
| CN103155983A (en) * | 2011-12-19 | 2013-06-19 | 朱宏 | Red jujube yoghourt |
| CN104068109A (en) * | 2014-06-10 | 2014-10-01 | 南京泽朗农业发展有限公司 | Ginger juice and red date yoghourt and preparation method thereof |
| CN105211289A (en) * | 2014-06-24 | 2016-01-06 | 何笑飞 | A kind of preparation method of Chinese date yoghourt |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106900854A (en) * | 2017-01-22 | 2017-06-30 | 天津金匮堂生物科技有限公司 | A kind of wild jujube Yoghurt formulation and preparation method |
| CN110810512A (en) * | 2019-10-15 | 2020-02-21 | 江南大学 | Sea-buckthorn health-care fermented 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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170104 |