CN104068117A - Weight-losing yoghourt and preparation method thereof - Google Patents
Weight-losing yoghourt and preparation method thereof Download PDFInfo
- Publication number
- CN104068117A CN104068117A CN201410253418.3A CN201410253418A CN104068117A CN 104068117 A CN104068117 A CN 104068117A CN 201410253418 A CN201410253418 A CN 201410253418A CN 104068117 A CN104068117 A CN 104068117A
- Authority
- CN
- China
- Prior art keywords
- yoghourt
- parts
- weight
- preparation
- raw material
- 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
Links
Landscapes
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to weight-losing yoghourt and a preparation method thereof. The weight-losing yoghourt is composed of the following raw materials in parts by weight: 70-90 parts of fresh milk, 1-9 parts of xylitol, 1-7 parts of a stabilizing agent, 1-5 parts of folium sennae, 1-5 parts of rhizoma alismatis, 1-5 parts of medlar, 1-5 parts of semen cassiae, 1-5 parts of grapefruit and 1-5 parts of aloes. The weight-losing yoghourt is prepared by mixing folium sennae, rhizoma alismatis, the medlar and semen cassiae according to the ratio, extracting and concentrating to obtain a mixed concentrated solution, respectively squeezing the grapefruit and the aloes, uniformly mixing the juice with a dairy product and the other raw materials, sterilizing, inoculating and fertilizing. The yoghourt can also be used for eliminating harmful substances in a body in time and has the effects of losing weight, beatifying and keeping young, and enhancing immunity.
Description
Technical field
The present invention relates to a kind of Yoghourt and preparation method thereof, particularly a kind of weight reducing Yoghourt and preparation method thereof.
Background technology
Yoghourt is taking fresh milk as raw material, after pasteurize, adds beneficial bacterium again in milk, the dairy products that obtain through fermentation.The sweat of Yoghourt makes sugar, protein in milk have 20% left and right to be hydrolyzed into as little molecule, and the comparable raw material milk of the aliphatic acid in Ruzhong increases by 2 times.In addition, lactic acid bacteria can also produce the necessary multivitamin of human nutrition during the fermentation, as V
b1, V
b2, V
b6, V
b12deng.Yoghourt has the gut flora of the maintenance ecological balance, promotes intestines peristalsis, promotes to digest and assimilate, anti-aging, anti-cancer, the effect such as immunity of organisms that improves.
Along with the raising of people's living standard, fat personage is more and more, and fat health of giving people is brought hidden danger, also brings a lot of inconvenience in life, work simultaneously, and the natural materials with weight reducing effect is added in Yoghourt, and the people that are more convenient for take.Can effectively help obese people weight reducing, be of value to healthy.
Summary of the invention
For the problems referred to above, the present invention aims to provide a kind of mouthfeel uniqueness, conveniently drinks, and has the Yoghourt of weight reducing effect.
A kind of weight reducing Yoghourt and preparation method thereof, it is characterized in that concrete steps are as follows: calculate by weight, fresh milk 70-90 part, xylitol 1-9 part, stabilizing agent 1-7 part, Senna leaf 1-5 part, let out damp 1-5 part, matrimony vine 1-5 part, cassia seed 1-5 part, grapefruit 1-5 part, aloe 1-5 part, bacterial classification is appropriate, make through lactic fermentation, preparation technology is as follows:
A. raw material preparation: by folium sennae, let out pool, matrimony vine cassia seed mixes in proportion, adds 10 times of pure water, decocts 1h, filters, and is evaporated to 1/5 of original volume, obtains raw material A, grapefruit and aloe are squeezed the juice respectively and obtain raw material B and C;
B. allotment: stabilizing agent and xylitol are first dissolved with a small amount of dairy products, then add raw material A, B, C and remainder dairy products, mix;
C. homogeneous and sterilizing: by deployed raw material homogeneous under 20MPa/65 DEG C of condition, then sterilization 5s under 121 DEG C of conditions;
D. fermentation: material is cooled to 40-45 DEG C, access bacterial classification 200-230u, 42 DEG C of ferment at constant temperature, the acidity of fermentation termination is controlled at 65-72 ° of T;
E. refrigeration: the Yoghourt fermenting is cooled to below 10 DEG C, is placed under 2-4 DEG C of condition and preserves.
Described stabilizing agent is that CMC, guar gum and xanthans mix by the mass ratio of 2:1:1.
Described bacterial classification is that the weight ratio of streptococcus thermophilus and lactobacillus bulgaricus 4:3 mixes.
Advantage of the present invention: add folium sennae in Yoghourt fermentation process, let out pool, matrimony vine, cassia seed, grapefruit and aloe, make this Yoghourt there is weight reducing effect.
Further illustrate the present invention below in conjunction with detailed description of the invention, but the scope of protection of present invention is not limited to following embodiment.
detailed description of the invention:
Embodiment 1:
A kind of weight reducing Yoghourt and preparation method thereof, calculate by weight, 85 parts of fresh milks, 5 parts of xylitols, 1 part of stabilizing agent (CMC, guar gum and xanthans are by 2:1:1), 1 part of Senna leaf, let out 1 part, pool, 2 parts of matrimony vines, 1 part of cassia seed, 2 parts of grapefruit, 2 parts of aloes, bacterial classification (streptococcus thermophilus: lactobacillus bulgaricus=4:3) is appropriate, make through lactic fermentation, preparation technology is as follows:
A. raw material preparation: by folium sennae, let out pool, matrimony vine cassia seed mixes in proportion, adds 10 times of pure water, decocts 1h, filters, and is evaporated to 1/5 of original volume, obtains raw material A, grapefruit and aloe are squeezed the juice respectively and obtain raw material B and C;
B. allotment: stabilizing agent and xylitol are first dissolved with a small amount of dairy products, then add raw material A, B, C and remainder dairy products, mix;
C. homogeneous and sterilizing: by deployed raw material homogeneous under 20MPa/65 DEG C of condition, then sterilization 5s under 121 DEG C of conditions;
D. fermentation: material is cooled to 40-45 DEG C, access bacterial classification 200u, 42 DEG C of ferment at constant temperature, the acidity of fermentation termination is controlled at 70 ° of T;
E. refrigeration: the Yoghourt fermenting is cooled to below 10 DEG C, is placed under 2-4 DEG C of condition and preserves.
Claims (3)
1. weight reducing Yoghourt and preparation method thereof, it is characterized in that concrete steps are as follows: calculate by weight, fresh milk 70-90 part, xylitol 1-9 part, stabilizing agent 1-7 part, Senna leaf 1-5 part, let out damp 1-5 part, matrimony vine 1-5 part, cassia seed 1-5 part, grapefruit 1-5 part, aloe 1-5 part, bacterial classification is appropriate, make through lactic fermentation, preparation technology is as follows:
A. raw material preparation: by folium sennae, let out pool, matrimony vine cassia seed mixes in proportion, adds 10 times of pure water, decocts 1h, filters, and is evaporated to 1/5 of original volume, obtains raw material A, grapefruit and aloe are squeezed the juice respectively and obtain raw material B and C;
B. allotment: stabilizing agent and xylitol are first dissolved with a small amount of dairy products, then add raw material A, B, C and remainder dairy products, mix;
C. homogeneous and sterilizing: by deployed raw material homogeneous under 20MPa/65 DEG C of condition, then sterilization 5s under 121 DEG C of conditions;
D. fermentation: material is cooled to 40-45 DEG C, access bacterial classification 200-230u, 42 DEG C of ferment at constant temperature, the acidity of fermentation termination is controlled at 65-72 ° of T;
E. refrigeration: the Yoghourt fermenting is cooled to below 10 DEG C, is placed under 2-4 DEG C of condition and preserves.
2. a kind of weight reducing Yoghourt as claimed in claim 1 and preparation method thereof, is characterized in that described stabilizing agent is that CMC, guar gum and xanthans mix by the mass ratio of 2:1:1.
3. a kind of weight reducing Yoghourt as claimed in claim 1 and preparation method thereof, is characterized in that described bacterial classification is that the weight ratio of streptococcus thermophilus and lactobacillus bulgaricus 4:3 mixes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410253418.3A CN104068117A (en) | 2014-06-10 | 2014-06-10 | Weight-losing yoghourt and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410253418.3A CN104068117A (en) | 2014-06-10 | 2014-06-10 | Weight-losing yoghourt and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104068117A true CN104068117A (en) | 2014-10-01 |
Family
ID=51590043
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410253418.3A Pending CN104068117A (en) | 2014-06-10 | 2014-06-10 | Weight-losing yoghourt and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104068117A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475490A (en) * | 2015-12-28 | 2016-04-13 | 董莉 | Yoghourt for beautifying |
| CN107668206A (en) * | 2017-11-28 | 2018-02-09 | 河南中医药大学 | A kind of improving eyesight toxin expelling Yoghourt and preparation method thereof |
-
2014
- 2014-06-10 CN CN201410253418.3A patent/CN104068117A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475490A (en) * | 2015-12-28 | 2016-04-13 | 董莉 | Yoghourt for beautifying |
| CN107668206A (en) * | 2017-11-28 | 2018-02-09 | 河南中医药大学 | A kind of improving eyesight toxin expelling Yoghourt and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104904852A (en) | Heat clearing and pathogenic fire removing yogurt and preparation method thereof | |
| CN103155977A (en) | Gamma-amino butyric acid-containing fermentation milk and manufacturing method thereof | |
| CN104068118A (en) | Okra yoghourt and preparation method thereof | |
| CN105767190A (en) | Potato-sour milk tablets | |
| CN104068116A (en) | Longan and hippophae rhamnoides yoghourt and preparation method thereof | |
| CN101703106A (en) | Black locust flower yogurt and production method thereof | |
| CN102812998A (en) | Black tea yoghourt and preparation method of black tea yoghourt | |
| CN103789138B (en) | A kind of making method of fermented type bee honey health-care beverage | |
| CN106912603A (en) | A kind of French concentrates the preparation method of Yoghourt | |
| CN104068111A (en) | Liver-nourishing and eyesight-improving yoghourt and preparation method thereof | |
| CN103283842A (en) | Black-tea cherry yoghourt and preparation method thereof | |
| CN102919357A (en) | Lemon flavor beverage and preparation method thereof | |
| CN101204175B (en) | Coconut-flavored active lactic acid bacteria beverage and producing method thereof | |
| CN103976444B (en) | Kernel dew and preparation method thereof | |
| CN104365858B (en) | A kind of preparation method of fermented type ginkgo peanut milk drink | |
| CN103392807A (en) | Mixed type honey-aloe yoghurt and preparation method thereof | |
| CN103300448A (en) | Compound Chinese herbal medicine lactic acid bacteria fermented drink and preparation method thereof | |
| CN103238668A (en) | Low-fat and sugar-free oviductus ranae health-care yoghourt and preparation method thereof | |
| CN102960445A (en) | Donkey-hide gelatin-red date yoghourt | |
| CN104472691A (en) | Face-beautifying yogurt and preparation method thereof | |
| CN104068117A (en) | Weight-losing yoghourt and preparation method thereof | |
| CN103202337A (en) | Preparation process of Roselle health care yogurt | |
| CN103202336B (en) | Preparation process of hop health care yoghurt | |
| CN104489087A (en) | Healthy traditional Chinese medicine yoghourt | |
| CN104068120A (en) | Lipid-lowering yoghourt |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141001 |
|
| WD01 | Invention patent application deemed withdrawn after publication |