CN106665839A - Pea yoghourt - Google Patents
Pea yoghourt Download PDFInfo
- Publication number
- CN106665839A CN106665839A CN201710143263.1A CN201710143263A CN106665839A CN 106665839 A CN106665839 A CN 106665839A CN 201710143263 A CN201710143263 A CN 201710143263A CN 106665839 A CN106665839 A CN 106665839A
- Authority
- CN
- China
- Prior art keywords
- parts
- yoghourt
- semen pisi
- pisi sativi
- powder
- 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.)
- Withdrawn
Links
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
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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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- 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
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- 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
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Health & Medical Sciences (AREA)
- Biophysics (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention provides pea yoghourt which is characterized by being prepared from the following raw materials in parts by weight: 40-60 parts of fresh milk, 30-40 parts of peas, 5-10 parts of white sugar, 12-16 parts of lactic acid bacteria, 3-7 parts of skim milk powder, 2-6 parts of collagen, 1-3 parts of pearl powder, 10-20 parts of a sweetening agent and 6-12 parts of a stabilizing agent. The invention provides the pea yoghourt which has the advantages of being delicious in taste and capable of dispelling wind and clearing heat as well as drying dampness and relieving itching.
Description
Technical field
The invention belongs to field of food, particularly a kind of Semen Pisi sativi Yoghourt.
Background technology
Yoghourt is that, with milk as raw material, addition probioticss (leaven) in milk again, fermented after pasteurize
Afterwards, then a kind of milk product of fill is cooled down.Yoghourt not only remains all advantages of milk, and some processed mistakes of aspect
Journey is also maximized favourable factors and minimized unfavourable ones, and becomes the nutrient and healthcare products for being more suitable for the mankind.Existing Yoghourt nutritional labeling is more single, it is impossible to meet people
Comprehensive nourishing healthy demand.
The content of the invention
In order to solve prior art problem, the present invention provides a kind of Semen Pisi sativi Yoghourt, with delicious taste, wind and heat dispersing, dry
Wet antipruritic advantage.
For achieving the above object, technical scheme provided by the present invention is：A kind of Semen Pisi sativi Yoghourt, by the original of following weight portion
Material is made：Fresh milk 40-60 parts, Semen Pisi sativi 30-40 parts, white sugar 5-10 parts, lactic acid bacteria 12-16 parts, defatted milk powder 3-7 parts, glue
Former albumen 2-6 parts, Margarita powder 1-3 parts, sweeting agent 10-20 parts, stabilizer 6-12 parts.
Preferably, described Semen Pisi sativi Yoghourt is made up of the raw material of following weight portion：40 parts of fresh milk, 30 parts of Semen Pisi sativi, white sand
5 parts of sugar, 12 parts of lactic acid bacteria, 3 parts of defatted milk powder, 2 parts of collagen protein, 1 part of Margarita powder, 10 parts of sweeting agent, 6 parts of stabilizer.
Preferably, described Semen Pisi sativi Yoghourt is made up of the raw material of following weight portion：60 parts of fresh milk, 40 parts of Semen Pisi sativi, white sand
10 parts of sugar, 16 parts of lactic acid bacteria, 7 parts of defatted milk powder, 6 parts of collagen protein, 3 parts of Margarita powder, 20 parts of sweeting agent, 12 parts of stabilizer.
Preferably, described Semen Pisi sativi Yoghourt is made up of the raw material of following weight portion：50 parts of fresh milk, 35 parts of Semen Pisi sativi, white sand
8 parts of sugar, 14 parts of lactic acid bacteria, 5 parts of defatted milk powder, 4 parts of collagen protein, 2 parts of Margarita powder, 15 parts of sweeting agent, 9 parts of stabilizer.
The present invention has the advantages that compared with prior art：
The present invention provides a kind of Semen Pisi sativi Yoghourt, has the advantages that delicious taste, wind and heat dispersing, dampness removing to stop itchin.
Specific embodiment
With reference to specific embodiment, the invention will be further described：
Embodiment 1：A kind of Semen Pisi sativi Yoghourt, is made up of the raw material of following weight portion：40 parts of fresh milk, 30 parts of Semen Pisi sativi, white sand
5 parts of sugar, 12 parts of lactic acid bacteria, 3 parts of defatted milk powder, 2 parts of collagen protein, 1 part of Margarita powder, 10 parts of sweeting agent, 6 parts of stabilizer.
Embodiment 2：A kind of Semen Pisi sativi Yoghourt, is made up of the raw material of following weight portion：60 parts of fresh milk, 40 parts of Semen Pisi sativi, white sand
10 parts of sugar, 16 parts of lactic acid bacteria, 7 parts of defatted milk powder, 6 parts of collagen protein, 3 parts of Margarita powder, 20 parts of sweeting agent, 12 parts of stabilizer.
Embodiment 3：A kind of Semen Pisi sativi Yoghourt, is made up of the raw material of following weight portion：50 parts of fresh milk, 35 parts of Semen Pisi sativi, white sand
8 parts of sugar, 14 parts of lactic acid bacteria, 5 parts of defatted milk powder, 4 parts of collagen protein, 2 parts of Margarita powder, 15 parts of sweeting agent, 9 parts of stabilizer.
The examples of implementation of the above are only the preferred embodiments of the invention, not limit the enforcement model of the present invention with this
Enclose, therefore the change that all shapes according to the present invention, principle are made, all should cover within the scope of the present invention.
Claims (4)
1. a kind of Semen Pisi sativi Yoghourt, it is characterised in that be made up of the raw material of following weight portion：Fresh milk 40-60 parts, Semen Pisi sativi 30-40
Part, white sugar 5-10 parts, lactic acid bacteria 12-16 parts, defatted milk powder 3-7 parts, collagen protein 2-6 parts, Margarita powder 1-3 parts, sweeting agent
10-20 parts, stabilizer 6-12 parts.
2. a kind of Semen Pisi sativi Yoghourt according to claim 1, it is characterised in that be made up of the raw material of following weight portion：Fresh cattle
40 parts of milk, 30 parts of Semen Pisi sativi, 5 parts of white sugar, 12 parts of lactic acid bacteria, 3 parts of defatted milk powder, 2 parts of collagen protein, 1 part of Margarita powder, sweeting agent
10 parts, 6 parts of stabilizer.
3. a kind of Semen Pisi sativi Yoghourt according to claim 1, it is characterised in that be made up of the raw material of following weight portion：Fresh cattle
60 parts of milk, 40 parts of Semen Pisi sativi, 10 parts of white sugar, 16 parts of lactic acid bacteria, 7 parts of defatted milk powder, 6 parts of collagen protein, 3 parts of Margarita powder, sweet taste
20 parts of agent, 12 parts of stabilizer.
4. a kind of Semen Pisi sativi Yoghourt according to claim 1, it is characterised in that be made up of the raw material of following weight portion：Fresh cattle
50 parts of milk, 35 parts of Semen Pisi sativi, 8 parts of white sugar, 14 parts of lactic acid bacteria, 5 parts of defatted milk powder, 4 parts of collagen protein, 2 parts of Margarita powder, sweeting agent
15 parts, 9 parts of stabilizer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710143263.1A CN106665839A (en) | 2017-03-11 | 2017-03-11 | Pea yoghourt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710143263.1A CN106665839A (en) | 2017-03-11 | 2017-03-11 | Pea yoghourt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106665839A true CN106665839A (en) | 2017-05-17 |
Family
ID=58828914
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710143263.1A Withdrawn CN106665839A (en) | 2017-03-11 | 2017-03-11 | Pea yoghourt |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106665839A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112841307A (en) * | 2021-01-09 | 2021-05-28 | 江西阳光乳业股份有限公司 | Preparation method of high-antioxidant-activity yoghourt |
-
2017
- 2017-03-11 CN CN201710143263.1A patent/CN106665839A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112841307A (en) * | 2021-01-09 | 2021-05-28 | 江西阳光乳业股份有限公司 | Preparation method of high-antioxidant-activity yoghourt |
| CN112841307B (en) * | 2021-01-09 | 2022-11-29 | 江西阳光乳业股份有限公司 | Preparation method of high-antioxidant-activity yoghourt |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170517 |