CN105494627A - Hpyerglycemic yoghourt with sweet-scented osmanthus flavor - Google Patents
Hpyerglycemic yoghourt with sweet-scented osmanthus flavor Download PDFInfo
- Publication number
- CN105494627A CN105494627A CN201510999276.XA CN201510999276A CN105494627A CN 105494627 A CN105494627 A CN 105494627A CN 201510999276 A CN201510999276 A CN 201510999276A CN 105494627 A CN105494627 A CN 105494627A
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- yoghourt
- parts
- hpyerglycemic
- sweet
- honey
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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
-
- 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
-
- 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
- A23C9/133—Fruit or vegetables
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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)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention provides hpyerglycemic yoghourt with a sweet-scented osmanthus flavor. The hpyerglycemic yoghourt is prepared from, by weight, 80-120 parts of pure fresh milk, 10-20 parts of honey, 5-10 parts of red-rooted salvia roots, 10-15 parts of barbary wolfberry fruits, 3-6 parts of corn stigmas, 4-8 parts of kelp, 5-15 parts of Chinese yam, 5-15 parts of bitter gourds and 12-18 parts of sweet-scented osmanthus flowers. The hpyerglycemic yoghourt is fragrant to taste, rich in nutrient and common in raw material, the composition of honey, kelp, Chinese yam, corn stigmas and bitter gourds is used, and the effect of blood glucose lowering is achieved after the hpyerglycemic yoghourt is eaten for a long time. The hpyerglycemic yoghourt with a sweet-scented osmanthus flavor is scientific in compatibility and has effects on protecting the pancreas islet function, improving glycometabolism and reducing glucose absorption, thereby being remarkable in hyperglycemic effect. A preparation method of the hpyerglycemic yoghourt with the sweet-scented osmanthus flavor is simple in process, convenient to operate and suitable for industrial production.
Description
Technical field
The invention belongs to field of food, particularly the hypoglycemic Yoghourt of a kind of sweet osmanthus flower flavor of one.
Background technology
Yoghourt is with fresh milk for raw material, after pasteurize, add beneficial bacterium again in milk, after fermentation, then cools filling a kind of milk product.Sour milk product is many mainly with the fruit-flavor type of the auxiliary materials such as the various fruit juice jam of coagulating type, agitating type and interpolation in the market.Yoghourt not only remains all advantages of milk, and also maximizes favourable factors and minimizes unfavourable ones through process in some aspect, becomes the nutrient and healthcare products being more suitable for the mankind.Expert claims it to be " food of 21 century ", is-kind of " nutriment of function uniqueness ", the balance of energy conditioner internal microorganism.But its sugar of existing Yoghourt is higher, be unfavorable for taking of diabetes patient.
Summary of the invention
The object of this invention is to provide a kind of nutritious and there is the Yoghourt of hypoglycemic effect.
For achieving the above object, the method that the present invention adopts is: the hypoglycemic Yoghourt of a kind of sweet osmanthus flower flavor provided by the invention, be made up of the component of following weight portion: pure fresh-milk 80-120 part, honey 10-20 part, red sage root 5-10 part, matrimony vine 10-15 part, corn stigma 3-6 part, sea-tangle 4-8 part, Chinese yam 5-15 part, balsam pear 5-15 part, sweet osmanthus 12-18 part, its preparation method comprises the following steps:
(1) by red sage root 5-10 part, matrimony vine 10-15 part, corn stigma 3-6 part, sea-tangle 4-8 part, Chinese yam 5-15 part, balsam pear add 2-3 soak by water doubly after being cut into small pieces, extract soup juice;
(2) soup juice is mixed with milk, homogeneous at 10-15mPa65-70 DEG C, and sterilization at 100-120 DEG C; Obtain material liquid mixture;
(3) material liquid mixture is cooled to 35-42 DEG C, adds Yoghourt fermentation powder, 30-38 DEG C of ferment at constant temperature 3-6h, obtains fermentate;
(4) adopted by sweet osmanthus honey to carry out pickling 2-3 days, obtain osmanthus honey;
(5) fermentate is cooled to 3-10 DEG C, and adds osmanthus honey and mix.
Beneficial effect:
The hypoglycemic yoghurt-flavoured delicate fragrance of a kind of sweet osmanthus flower flavor provided by the invention; nutritious, raw material is general; adopt the combination of honey, sea-tangle, Chinese yam, corn stigma and balsam pear; long-term eating has hypoglycemic effect; this sweet osmanthus flower flavor hypoglycemic Yoghourt compatibility science; there is protection islet function, improve glycometabolism, reduce the effects such as sugar absorption, thus blood sugar decreasing effect is remarkable.The preparation method of the hypoglycemic Yoghourt of sweet osmanthus flower flavor provided by the invention, technique is simple, easy to operate, is suitable for suitability for industrialized production.
Detailed description of the invention
According to following embodiment, the present invention may be better understood.But those skilled in the art will readily understand, concrete material proportion, process conditions and result thereof described by embodiment only for illustration of the present invention, and should can not limit the present invention described in detail in claims yet.
Embodiment 1
The invention discloses the hypoglycemic Yoghourt of a kind of sweet osmanthus flower flavor, be made up of the component of following weight portion: pure fresh-milk 80-120 part, honey 10-20 part, red sage root 5-10 part, matrimony vine 10-15 part, corn stigma 3-6 part, sea-tangle 4-8 part, Chinese yam 5-15 part, balsam pear 5-15 part, sweet osmanthus 12-18 part, its preparation method comprises the following steps:
(1) by red sage root 5-10 part, matrimony vine 10-15 part, corn stigma 3-6 part, sea-tangle 4-8 part, Chinese yam 5-15 part, balsam pear add 2-3 soak by water doubly after being cut into small pieces, extract soup juice;
(2) soup juice is mixed with milk, homogeneous at 10-15mPa65-70 DEG C, and sterilization at 100-120 DEG C; Obtain material liquid mixture;
(3) material liquid mixture is cooled to 35-42 DEG C, adds Yoghourt fermentation powder, 30-38 DEG C of ferment at constant temperature 3-6h, obtains fermentate;
(4) adopted by sweet osmanthus honey to carry out pickling 2-3 days, obtain osmanthus honey;
(5) fermentate is cooled to 3-10 DEG C, and adds osmanthus honey and mix.
The hypoglycemic yoghurt-flavoured delicate fragrance of a kind of sweet osmanthus flower flavor provided by the invention; nutritious, raw material is general; adopt the combination of honey, sea-tangle, Chinese yam, corn stigma and balsam pear; long-term eating has hypoglycemic effect; this sweet osmanthus flower flavor hypoglycemic Yoghourt compatibility science; there is protection islet function, improve glycometabolism, reduce the effects such as sugar absorption, thus blood sugar decreasing effect is remarkable.The preparation method of the hypoglycemic Yoghourt of sweet osmanthus flower flavor provided by the invention, technique is simple, easy to operate, is suitable for suitability for industrialized production.
Claims (1)
1. the hypoglycemic Yoghourt of sweet osmanthus flower flavor, it is characterized in that: be made up of the component of following weight portion: pure fresh-milk 80-120 part, honey 10-20 part, red sage root 5-10 part, matrimony vine 10-15 part, corn stigma 3-6 part, sea-tangle 4-8 part, Chinese yam 5-15 part, balsam pear 5-15 part, sweet osmanthus 12-18 part, its preparation method comprises the following steps:
(1) by red sage root 5-10 part, matrimony vine 10-15 part, corn stigma 3-6 part, sea-tangle 4-8 part, Chinese yam 5-15 part, balsam pear add 2-3 soak by water doubly after being cut into small pieces, extract soup juice;
(2) soup juice is mixed with milk, homogeneous at 10-15mPa65-70 DEG C, and sterilization at 100-120 DEG C; Obtain material liquid mixture;
(3) material liquid mixture is cooled to 35-42 DEG C, adds Yoghourt fermentation powder, 30-38 DEG C of ferment at constant temperature 3-6h, obtains fermentate;
(4) adopted by sweet osmanthus honey to carry out pickling 2-3 days, obtain osmanthus honey;
(5) fermentate is cooled to 3-10 DEG C, and adds osmanthus honey and mix.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510999276.XA CN105494627A (en) | 2015-12-28 | 2015-12-28 | Hpyerglycemic yoghourt with sweet-scented osmanthus flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510999276.XA CN105494627A (en) | 2015-12-28 | 2015-12-28 | Hpyerglycemic yoghourt with sweet-scented osmanthus flavor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105494627A true CN105494627A (en) | 2016-04-20 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510999276.XA Withdrawn CN105494627A (en) | 2015-12-28 | 2015-12-28 | Hpyerglycemic yoghourt with sweet-scented osmanthus flavor |
Country Status (1)
| Country | Link |
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| CN (1) | CN105494627A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108669231A (en) * | 2018-04-10 | 2018-10-19 | 重庆工商大学 | A kind of sweet-scented osmanthus honey composite yoghourt and preparation method thereof |
| CN111011492A (en) * | 2019-12-06 | 2020-04-17 | 黄冈师范学院 | Fingered citron and Chinese yam frozen yogurt block and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101554228A (en) * | 2008-04-10 | 2009-10-14 | 刘泳宏 | Five-color hypoglycemic nutritional rice and processing method thereof |
| CN102845521A (en) * | 2012-09-21 | 2013-01-02 | 马氏庄园南京食品有限公司 | Yoghurt capable of reducing blood sugar and preparation method thereof |
| CN103621631A (en) * | 2013-11-30 | 2014-03-12 | 大连润扬科技发展有限公司 | Blood sugar reducing yoghourt and processing method |
| CN103621628A (en) * | 2013-10-31 | 2014-03-12 | 五河童师傅食品有限公司 | Lily-lotus seed lung-moistening yoghurt |
| CN103783158A (en) * | 2014-01-18 | 2014-05-14 | 红河云牛乳业有限责任公司 | Fresh flower yoghourt and production method |
| CN103931764A (en) * | 2014-04-04 | 2014-07-23 | 曹月珠 | Chrysanthemum yoghourt and production method thereof |
-
2015
- 2015-12-28 CN CN201510999276.XA patent/CN105494627A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101554228A (en) * | 2008-04-10 | 2009-10-14 | 刘泳宏 | Five-color hypoglycemic nutritional rice and processing method thereof |
| CN102845521A (en) * | 2012-09-21 | 2013-01-02 | 马氏庄园南京食品有限公司 | Yoghurt capable of reducing blood sugar and preparation method thereof |
| CN103621628A (en) * | 2013-10-31 | 2014-03-12 | 五河童师傅食品有限公司 | Lily-lotus seed lung-moistening yoghurt |
| CN103621631A (en) * | 2013-11-30 | 2014-03-12 | 大连润扬科技发展有限公司 | Blood sugar reducing yoghourt and processing method |
| CN103783158A (en) * | 2014-01-18 | 2014-05-14 | 红河云牛乳业有限责任公司 | Fresh flower yoghourt and production method |
| CN103931764A (en) * | 2014-04-04 | 2014-07-23 | 曹月珠 | Chrysanthemum yoghourt and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 柳朝应: "《萃取健康 健康生活，每天进步一点》", 30 November 2015, 上海交通大学出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108669231A (en) * | 2018-04-10 | 2018-10-19 | 重庆工商大学 | A kind of sweet-scented osmanthus honey composite yoghourt and preparation method thereof |
| CN111011492A (en) * | 2019-12-06 | 2020-04-17 | 黄冈师范学院 | Fingered citron and Chinese yam frozen yogurt block and preparation method thereof |
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Application publication date: 20160420 |