CN1370410A - Nutritious milk product and its production process - Google Patents
Nutritious milk product and its production process Download PDFInfo
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- CN1370410A CN1370410A CN 01106198 CN01106198A CN1370410A CN 1370410 A CN1370410 A CN 1370410A CN 01106198 CN01106198 CN 01106198 CN 01106198 A CN01106198 A CN 01106198A CN 1370410 A CN1370410 A CN 1370410A
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- aloe
- pectin
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- milk
- active peptide
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Abstract
The nutritious milk product consists of sour milk 36-98 wt%, aloe or cactus 0.1-30 wt%, casein active peptide 0.01-5 wt%, pectin and edible perfume 0.21-1 wt% and sugar 1-10 wt%. After aloe or cactus is mixed with sour milk, the effective components in aloe or cactus produces synergic effect with sour milk to promote the absorption and utilization of various components and result in excellent nourishing and healthy functions.
Description
What the present invention relates to is a kind of beverage, specifically a kind of nutrition milk product.
Containing the necessary active ingredient of multiple human body in the milks such as Lac Bovis seu Bubali, is a kind of nutritious food.But people directly drink milks such as Lac Bovis seu Bubali, and many nutritions wherein are difficult for being absorbed by human body, therefore can reduce the utilization rate of its active ingredient.In order to improve the utilization rate of the active ingredient in the Lac Bovis seu Bubali, people usually adopt the method for fermentation, Lac Bovis seu Bubali is made cultured milk drink.Cultured milk has many nutrition and health care effects, is fit to all kinds of drunk by people.Its easily digestion and absorbing, be calcium good source, probiotic bacteria enrich source.But the nutrition of simple cultured milk is still complete inadequately, balanced.The utilization rate of active ingredient wherein is still not high.
The object of the present invention is to provide a kind of nutrition more complete, the nutritious milk product that the utilization rate of active ingredient is higher the present invention also aims to provide a kind of manufacture method of this milk.
The object of the present invention is achieved like this: it is made up of the sugar of the pectin of the casein active peptide of the Aloe of the yoghourt of 35-98%, 0.1-30% or Radix et Caulis Opuntiae Dillenii, 0.01-5%, 0.2-1% and flavorant, 1-10%.
Product of the present invention is to make like this: 1, get raw material ready in the yoghourt of 35-98%, Aloe or Radix et Caulis Opuntiae Dillenii, the sugar of 1-10%, the casein active peptide of 0.01-5%, the pectin of 0.2-1% and the ratio of flavorant of 0.1-30%; 2, Aloe or Radix et Caulis Opuntiae Dillenii are made granule; 3, yoghourt is made by milk, adds sugar, pectin, casein active peptide earlier in milk, carries out homogenizing; 4, under the temperature of 85 degree Celsius, carry out pasteurize and handled 30 minutes, cooling then; 5, inserting strain ferments; 6, after the cooling Aloe or cactus granule are added, stir and make product.
The present invention makes yogurt earlier with Lac Bovis seu Bubali, and it is on record containing the necessary nutrition of many human bodies in the yogurt.Added Aloe or Radix et Caulis Opuntiae Dillenii among the present invention, they all are the plants of good food and medicament dual-purpose.Wherein contain abundant nutrition.For example contain abundant mineral, cellulose in the Radix et Caulis Opuntiae Dillenii, reach vitamin B1, multivitamin and various trace elements such as ferrum, zinc such as B2, C, 18 seed amino acids that also contain needed by human, and its potassium, calcium, copper, ferrum, manganese, the strontium equal size is compared with other vegetable has higher level.Radix et Caulis Opuntiae Dillenii is as the treasured of natural medicated diet, has that promoting flow of QI and blood, heat-clearing and toxic substances removing, invigorating the spleen and regulating the stomach, the Fructus Alpiniae Oxyphyllae of calming the nerves, throat-clearing lung-moistening, poplar shielding are multiple, the effect of nourishing and fit keeping function.Radix et Caulis Opuntiae Dillenii also has blood sugar lowering, blood fat reducing, with the health care of cholesterol.So in milk, add Radix et Caulis Opuntiae Dillenii, can initiatively adjust domestic higher fatty acid at present, the ever-increasing dietary structure of high protein intake.Promote the metabolism of human body.Eight seed amino acids that comprise needed by human in the Aloe are at multiple organic acid such as 19 interior seed amino acids, malic acid, citric acids, elements such as abundant calcium, zinc, phosphorus, germanium, selenium, multiple very valuable organized enzyme and the vitamin B1 that enriches, B2, B6, B12 etc.Aloetic health care comes from its special composition, has the effect of preventing and treating multiple disease.Have the whole intestinal effect of being good for the stomach efficiently, improve rate of metabolism, antiulcer and cell reactivation, heart tonifying, blood circulation promoting, enhancing viscera function, stable and promotion endocrine function, antitumor action, antalgic and sedative effect, bactericidal action and detoxifcation, enhancing human body resistivity etc.With Aloe or Radix et Caulis Opuntiae Dillenii with after yogurt mixes, make active ingredient and yogurt synergism in Radix et Caulis Opuntiae Dillenii or the Aloe, cooperatively interact, replenish mutually, can promote the absorption and the utilization of each active ingredient, can play good nutrition health-care functions human body.In order to increase the nutrition of product, adjust the mouthfeel of product etc., added sugar, casein active peptide, pectin, flavorant etc. in its product.
For a more detailed description to the present invention for example below:
1, (1), the milk in 35-98%, the Aloe of 0.1-30%, the sugar of 1-10%, the casein active peptide of 0.01-5%, the pectin of 0.2-1% and the ratio of flavorant are got raw material ready; (2), Aloe is made granule; To milk in add sugar, pectin, casein active peptide, carry out homogenizing (3), earlier; (4), carrying out pasteurize under the temperature of 85 degree Celsius handled cooling then 30 minutes; (5), inserting lactobacillus inoculation ferments; (6), the Aloe granule is added after the cooling, stir and make product.
2, (1), the milk in 3 5-98%, the Radix et Caulis Opuntiae Dillenii of 0.1-30%, the sugar of 1-10%, the casein active peptide of 0.01-5%, the pectin of 0.2-1% and the ratio of flavorant are got raw material ready; (2), Radix et Caulis Opuntiae Dillenii is made granule; To milk in add sugar, pectin, casein active peptide, carry out homogenizing (3), earlier; (4), carrying out pasteurize under the temperature of 85 degree Celsius handled cooling then 30 minutes; (5), inserting strain ferments; (6), cactus granule is added after the cooling, stir and make product.
3, (1), allocate the sugar of 8-10%, the casein active peptide of 0.9-1%, the pectin of 0.2-0.5% and the ratio of flavorant again in the Aloe of the milk 20-30% of 60-70% and get raw material ready; (2), Aloe is made granule; To milk in add sugar, pectin, casein active peptide, carry out homogenizing (3), earlier; (4), carrying out pasteurize under the temperature of 85 degree Celsius handled cooling then 30 minutes; (5), inserting lactobacillus inoculation ferments; (6), the Aloe granule is added after the cooling, stir and make product.
4, (1), the milk in 75%, 20% the Aloe ratio of allocating the flavorant of 4.5% sugar, 0.2% casein active peptide, 0.2% pectin and 0.1% again into is got raw material ready; (2), Aloe is made granule; To milk in add sugar, pectin, casein active peptide, carry out homogenizing (3), earlier; (4), carrying out pasteurize under the temperature of 85 degree Celsius handled cooling then 30 minutes; (5), inserting lactobacillus inoculation ferments; (6), the Aloe granule is added after the cooling, stir and make product.
5, (1), allocate the casein active peptide of the sugar of 5-10%, 0.5-1%, the pectin of 0.5-1% and the ratio of flavorant again in the Radix et Caulis Opuntiae Dillenii of the milk of 70-80%, 10-30% and get raw material ready; (2), Radix et Caulis Opuntiae Dillenii is made granule; To milk in add sugar, pectin, casein active peptide, carry out homogenizing (3), earlier; (4), carrying out pasteurize under the temperature of 85 degree Celsius handled cooling then 30 minutes; (5), inserting strain ferments; (6), cactus granule is added after the cooling, stir and make product.
6, (1), the milk in 70%, 20% the Radix et Caulis Opuntiae Dillenii ratio of allocating the flavorant of 9% sugar, 0.4% casein active peptide, 0.5% pectin and 0.1% again into is got raw material ready; (2), Radix et Caulis Opuntiae Dillenii is made granule; To milk in add sugar, pectin, casein active peptide, carry out homogenizing (3), earlier; (4), carrying out pasteurize under the temperature of 85 degree Celsius handled cooling then 30 minutes; (5), inserting strain ferments; (6), cactus granule is added after the cooling, stir and make product.
Claims (4)
1, a kind of nutritious milk product is characterized in that: it is made up of the pectin of the casein active peptide of the sugar of the Aloe of the yoghourt of 35-98%, 0.1-30% or Radix et Caulis Opuntiae Dillenii, 1-10%, 0.01-5%, 0.2-1% and flavorant.
2, nutritious milk product according to claim 1 is characterized in that: its product is by the yoghourt of 35-98%, 0, and the casein active peptide of the Aloe of 1-30%, the sugar of 1-10%, 0.01-5%, the pectin of 0.2-1% and flavorant are formed.
3, nutritious milk product according to claim 1 is characterized in that: its product is made up of the pectin of the casein active peptide of the sugar of the Radix et Caulis Opuntiae Dillenii of the yoghourt of 35-98%, 0.1-30%, 1-10%, 0.01-5%, 0.2-1% and flavorant.
4, a kind of manufacture method of nutritious milk product is characterized in that: (1), allocate the Aloe of 0.1-30% again into or the sugar that Radix et Caulis Opuntiae Dillenii is allocated 1-10% again into, the casein active peptide of 0.01-5%, the pectin of 0.2-1% and the ratio of flavorant are got raw material ready in the yoghourt of 35-98%; (2), Aloe or Radix et Caulis Opuntiae Dillenii are made granule; (3), yoghourt makes by milk, adds sugar, pectin, casein active peptide earlier in milk, carries out homogenizing; (4), carrying out pasteurize under the temperature of 85 degree Celsius handled cooling then 30 minutes; (5), inserting strain ferments; (6), Aloe or cactus granule are added after the cooling, stir and make product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01106198 CN1370410A (en) | 2001-02-21 | 2001-02-21 | Nutritious milk product and its production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01106198 CN1370410A (en) | 2001-02-21 | 2001-02-21 | Nutritious milk product and its production process |
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| Publication Number | Publication Date |
|---|---|
| CN1370410A true CN1370410A (en) | 2002-09-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 01106198 Pending CN1370410A (en) | 2001-02-21 | 2001-02-21 | Nutritious milk product and its production process |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100364428C (en) * | 2006-01-12 | 2008-01-30 | 余内逊 | Method for preparing spleen-invigorating, digestion-promoting soybean milk with oligosaccharide and micron powder of chicken's gizzard-membrane, Chinese hawthorn fruit, cactus and pseudostellaria root |
| CN100364426C (en) * | 2006-01-12 | 2008-01-30 | 余内逊 | Method for preparing spleen-invigorating, digestion-promoting milk tablet with oligosaccharide and micron powder of chicken's gizzard-membrane, Chinese hawthorn fruit, cactus and pseudostellaria root |
| CN104872283A (en) * | 2015-06-16 | 2015-09-02 | 河北经贸大学 | Cactus polysaccharide yogurt and preparation method thereof |
-
2001
- 2001-02-21 CN CN 01106198 patent/CN1370410A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100364428C (en) * | 2006-01-12 | 2008-01-30 | 余内逊 | Method for preparing spleen-invigorating, digestion-promoting soybean milk with oligosaccharide and micron powder of chicken's gizzard-membrane, Chinese hawthorn fruit, cactus and pseudostellaria root |
| CN100364426C (en) * | 2006-01-12 | 2008-01-30 | 余内逊 | Method for preparing spleen-invigorating, digestion-promoting milk tablet with oligosaccharide and micron powder of chicken's gizzard-membrane, Chinese hawthorn fruit, cactus and pseudostellaria root |
| CN104872283A (en) * | 2015-06-16 | 2015-09-02 | 河北经贸大学 | Cactus polysaccharide yogurt and preparation method thereof |
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