CN109122853A - A kind of fruit yoghurt that health care can sober up - Google Patents
A kind of fruit yoghurt that health care can sober up Download PDFInfo
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- CN109122853A CN109122853A CN201810993427.4A CN201810993427A CN109122853A CN 109122853 A CN109122853 A CN 109122853A CN 201810993427 A CN201810993427 A CN 201810993427A CN 109122853 A CN109122853 A CN 109122853A
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 66
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 28
- 230000036541 health Effects 0.000 title claims abstract description 18
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 34
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 34
- 240000004638 Dendrobium nobile Species 0.000 claims abstract description 33
- 239000000843 powder Substances 0.000 claims abstract description 31
- 240000007817 Olea europaea Species 0.000 claims abstract description 28
- 239000011435 rock Substances 0.000 claims abstract description 28
- 102000008186 Collagen Human genes 0.000 claims abstract description 25
- 108010035532 Collagen Proteins 0.000 claims abstract description 25
- 229920001436 collagen Polymers 0.000 claims abstract description 25
- 239000002562 thickening agent Substances 0.000 claims abstract description 25
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 23
- 235000013336 milk Nutrition 0.000 claims abstract description 22
- 239000008267 milk Substances 0.000 claims abstract description 22
- 210000004080 milk Anatomy 0.000 claims abstract description 22
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims abstract description 19
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 19
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 19
- 239000003381 stabilizer Substances 0.000 claims abstract description 18
- 229920001817 Agar Polymers 0.000 claims abstract description 16
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 16
- 239000008272 agar Substances 0.000 claims abstract description 16
- 239000006071 cream Substances 0.000 claims abstract description 16
- 235000012907 honey Nutrition 0.000 claims abstract description 16
- -1 leavening Substances 0.000 claims abstract description 7
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- 235000011363 Fragaria x ananassa Nutrition 0.000 claims abstract description 4
- 240000006053 Garcinia mangostana Species 0.000 claims abstract description 4
- 235000017048 Garcinia mangostana Nutrition 0.000 claims abstract description 4
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 4
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 4
- 244000199866 Lactobacillus casei Species 0.000 claims abstract description 4
- 235000013958 Lactobacillus casei Nutrition 0.000 claims abstract description 4
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 4
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 4
- 229940017800 lactobacillus casei Drugs 0.000 claims abstract description 4
- 240000008790 Musa x paradisiaca Species 0.000 claims abstract description 3
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 34
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- 238000009835 boiling Methods 0.000 claims description 12
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- 239000011812 mixed powder Substances 0.000 claims description 12
- 238000004945 emulsification Methods 0.000 claims description 8
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 239000003292 glue Substances 0.000 claims description 7
- 239000012535 impurity Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
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- 238000005057 refrigeration Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000012216 screening Methods 0.000 claims description 6
- 239000000839 emulsion Substances 0.000 claims description 5
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- 239000001814 pectin Substances 0.000 claims description 5
- 235000010987 pectin Nutrition 0.000 claims description 5
- 239000013049 sediment Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 3
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 3
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 3
- 241000206575 Chondrus crispus Species 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 229920002581 Glucomannan Polymers 0.000 claims description 3
- 229920002907 Guar gum Polymers 0.000 claims description 3
- 229920002752 Konjac Polymers 0.000 claims description 3
- 229920000161 Locust bean gum Polymers 0.000 claims description 3
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims description 3
- 241000194017 Streptococcus Species 0.000 claims description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 229940046240 glucomannan Drugs 0.000 claims description 3
- 235000010417 guar gum Nutrition 0.000 claims description 3
- 239000000665 guar gum Substances 0.000 claims description 3
- 229960002154 guar gum Drugs 0.000 claims description 3
- 230000007062 hydrolysis Effects 0.000 claims description 3
- 238000006460 hydrolysis reaction Methods 0.000 claims description 3
- 239000000252 konjac Substances 0.000 claims description 3
- 235000010485 konjac Nutrition 0.000 claims description 3
- 235000010420 locust bean gum Nutrition 0.000 claims description 3
- 239000000711 locust bean gum Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims description 3
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims description 3
- 235000010413 sodium alginate Nutrition 0.000 claims description 3
- 239000000661 sodium alginate Substances 0.000 claims description 3
- 229940005550 sodium alginate Drugs 0.000 claims description 3
- 235000010493 xanthan gum Nutrition 0.000 claims description 3
- 239000000230 xanthan gum Substances 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 229940082509 xanthan gum Drugs 0.000 claims description 3
- 241000276701 Oreochromis mossambicus Species 0.000 claims description 2
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims description 2
- 229960000292 pectin Drugs 0.000 claims description 2
- 239000002244 precipitate Substances 0.000 claims description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 2
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 230000006641 stabilisation Effects 0.000 claims 1
- 238000011105 stabilization Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 6
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 2
- 230000002155 anti-virotic effect Effects 0.000 abstract description 2
- 239000005556 hormone Substances 0.000 abstract description 2
- 229940088597 hormone Drugs 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 230000000968 intestinal effect Effects 0.000 abstract description 2
- 230000002087 whitening effect Effects 0.000 abstract description 2
- 241000894006 Bacteria Species 0.000 description 6
- 230000001376 precipitating effect Effects 0.000 description 5
- 238000001914 filtration Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 108010082483 polypeptide-Fe Proteins 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000021262 sour milk Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
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
-
- 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
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses the fruit yoghurts that a kind of health care can sober up, including fresh milk, honey, rock sugar, agar, cream, fruit pulp, dendrobium nobile, pueraria lobata, olive, thickener, leavening, stabilizer, streptococcus thermophilus, lactobacillus bulgaricus and collagen peptide Fe albumen powder, the fruit pulp is respectively strawberry pulp, coconut flesh, banana pulp, yellow peach pulp and mangosteen pulp, leavening be Bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus casei it is one or more.The yoghurt has effects that health care; not only mouthfeel silk is sliding but also has excellent promotion immunity; the effect of adjusting hormone, anti-bacteria and anti-virus, and the Yoghourt also has high-strength performance of relieving the effect of alcohol; it allows people to finish off wine and drinks the Yoghourt again; it can assist relieving the effect of alcohol, make people more comfortable, promote intestinal movement; stomach is protected, also has effects that whitening.
Description
Technical field:
The present invention relates to yoghurt field, fruit yoghurt that specially a kind of health care can sober up.
Background technique:
Yoghourt is to add beneficial bacterium into milk again after pasteurize using milk as raw material, after fermented, then is cooled down
A kind of filling milk product.Sour milk product is mostly auxiliary with coagulating type, stirred type and the various fruit juice jams of addition etc. currently on the market
The fruit-flavor type of material is more.Yoghourt not only remains all advantages of milk, and the processed process of some aspects is also maximized favourable factors and minimized unfavourable ones,
As the nutrient and healthcare products for being more suitable for the mankind.It can be divided into according to the taste difference of finished product: natural pure Yoghourt, sugaring acid
Milk, flavor yoghourt, fruit yogurt, compound or nutrient health type Yoghourt etc., existing market Yoghourt but has certain shortcoming,
The effect of without health care, does not have the performance relieved the effect of alcohol yet, and people cannot quote after drinking the Yoghourt finishing off, to reach protection
The effect of stomach, Dealcoholic sobering-up.
Summary of the invention:
The purpose of the present invention is in view of the drawbacks of the prior art, providing a kind of fruit yoghurt that health care can sober up,
To solve the problems, such as that above-mentioned background technique proposes.
To achieve the above object, the invention provides the following technical scheme: the fruit yoghurt that a kind of health care can sober up,
Including fresh milk, honey, rock sugar, agar, cream, fruit pulp, dendrobium nobile, pueraria lobata, olive, thickener, leavening,
Stabilizer, streptococcus thermophilus, lactobacillus bulgaricus and collagen peptide Fe albumen powder, the fresh milk are 20-30 parts, the honey
For 5-8 parts, the rock sugar be 2-5 parts, the agar is 8-10 parts, the cream is 6-7 parts, the fruit pulp is 5-8 parts,
The dendrobium nobile is 8-10 parts, the pueraria lobata is 8-10 parts, the olive is 5-6 parts, the thickener is 2-3 parts, the fermentation
Agent is 3-5 parts, the stabilizer is 1-2 parts, the streptococcus thermophilus is 3-4 parts, the lactobacillus bulgaricus be 3-4 parts and
The collagen peptide Fe albumen powder is 3-4 parts；The fruit pulp is respectively strawberry pulp, coconut flesh, banana pulp, yellow peach fruit
Meat and mangosteen pulp.
As a preferred technical solution of the present invention,
Step 1: the fruit pulp is impregnated after five minutes using salt water, is crushed, sterilized by crusher, mistake
Filter, precipitating, drying, obtain fruit pulp powder, and by the way that the thickener and edible glue is added to fruit pulp powder, fruit fruit is made
Grain；
Step 2: the dendrobium nobile and the pueraria lobata are put into 100 degrees Celsius of boiling water, are infiltrated 3 minutes, are then passed through pressure
Crusher is squeezed, and is sterilized, crushes, filters, precipitates and is dried, and obtains the mixed powder object of dendrobium nobile and pueraria lobata；
Step 3: the olive peeled and cored carries out boiling, is then crushed by crusher, impurity screening is left and taken
Olive juice；The rock sugar, which is put into warm water, to be melted, and is rock sugar water；
Step 4: the fresh milk, the agar, the honey, the cream of meterings such as take to be put into emulsification by formula
In tank, after being sufficiently stirred, the streptococcus thermophilus, the lactobacillus bulgaricus and the collagen peptide Fe albumen powder is added and carries out
Emulsification；
Step 5: after emulsification half an hour, the mixed powder object of the dendrobium nobile in the step 2 and pueraria lobata, the step is added
The flesh of fruits in one, olive juice and rock sugar water in the step 3 are sufficiently stirred after twenty minutes, and the thickener, institute is added
State leavening and the stabilizer, sterilization fermentation；
Step 6: packaging and refrigeration.
As a preferred technical solution of the present invention, the leavening is Bifidobacterium, lactobacillus bulgaricus, thermophilic
Streptococcus, lactobacillus acidophilus, Lactobacillus casei it is one or more.
As a preferred technical solution of the present invention, the thickener is sodium alginate, konjac glucomannan, carboxymethyl cellulose
One of sodium, propylene glycol alginate, carragheen, xanthan gum, pectin, guar gum, locust bean gum are a variety of.
As a preferred technical solution of the present invention, the collagen polypeptide Fe albumen powder is to pass through enzyme hydrolysis process system
Collagen peptide Fe that is standby, being prepared from Tilapia mossambica fish scale, and molecular weight≤1000Da of collagen peptide Fe.
As a preferred technical solution of the present invention, the stabilizer be hydroxypropyl PASELLI EASYGEL, pectin by
The mixture of the ratio mixing of 1:1.5.
As a preferred technical solution of the present invention, the dendrobium nobile and the pueraria lobata be dry strip dendrobium nobile and
Pueraria lobata.
The beneficial effects of the present invention are: the yoghurt has effects that health care, not only mouthfeel silk is sliding but also has excellent
The effect of promotion immunity, adjusting hormone, anti-bacteria and anti-virus, and the Yoghourt also has high-strength performance of relieving the effect of alcohol, and people is allowed to drink
Complete wine drinks the Yoghourt again, can assist relieving the effect of alcohol, make people more comfortable, promotes intestinal movement, protects stomach, also with whitening
Effect.
Specific embodiment:
The preferred embodiments of the present invention will be described in detail below, so that advantages and features of the invention can be easier to by this
Field personnel understanding, so as to make a clearer definition of the protection scope of the present invention.
The present invention provides a kind of technical solution: a kind of fruit yoghurt that health care can sober up,
Including fresh milk, honey, rock sugar, agar, cream, fruit pulp, dendrobium nobile, pueraria lobata, olive, thickener, leavening,
Stabilizer, streptococcus thermophilus, lactobacillus bulgaricus and collagen peptide Fe albumen powder, fresh milk is 20-30 parts, honey is 5-8 parts,
Rock sugar is 2-5 parts, agar is 8-10 parts, cream is 6-7 parts, fruit pulp is 5-8 parts, dendrobium nobile is 8-10 parts, pueraria lobata 8-10
Part, olive are 5-6 parts, thickener is 2-3 parts, leavening is 3-5 parts, stabilizer is 1-2 parts, streptococcus thermophilus is 3-4 parts, protects
Add that Leah lactobacillus is 3-4 parts and collagen peptide Fe albumen powder is 3-4 parts；Fruit pulp is respectively strawberry pulp, coconut flesh, perfume (or spice)
Any of several broadleaf plants pulp, yellow peach pulp and mangosteen pulp.
Step 1: fruit pulp is impregnated after five minutes using salt water, is crushed, sterilized, filtered, sunk by crusher
It forms sediment, is dry, obtaining fruit pulp powder, by the way that thickener and edible glue is added to fruit pulp powder, the flesh of fruits is made；
Step 2: dendrobium nobile and pueraria lobata being put into 100 degrees Celsius of boiling water, are infiltrated 3 minutes, then carried out by squeezer
Squeezing sterilizes, crushes, filtering, precipitating and is dry, obtaining the mixed powder object of dendrobium nobile and pueraria lobata；
Step 3: olive peeled and cored carries out boiling, is then crushed by crusher, impurity screening leaves and takes olive
Juice；Rock sugar, which is put into warm water, to be melted, and is rock sugar water；
Step 4: fresh milk, agar, honey, the cream of meterings such as taking to be put into emulsion tank by formula, after being sufficiently stirred,
Streptococcus thermophilus, lactobacillus bulgaricus and collagen peptide Fe albumen powder is added to be emulsified；
Step 5: after emulsification half an hour, the mixed powder object of the dendrobium nobile in step 2 and pueraria lobata, the water in step 1 is added
Fruit fruit, olive juice and rock sugar water in step 3 are sufficiently stirred after twenty minutes, thickener, leavening and stabilizer are added, kills
Bacterium fermentation；
Step 6: packaging and refrigeration.
Leavening be Bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus casei one
Kind is a variety of；Thickener is sodium alginate, konjac glucomannan, sodium carboxymethylcellulose, propylene glycol alginate, carragheen, xanthan gum, fruit
One of glue, guar gum, locust bean gum are a variety of；Collagen polypeptide Fe albumen powder is by enzyme hydrolysis process preparation, from sieve
The collagen peptide Fe prepared in non-fish fish scale, and molecular weight≤1000Da of collagen peptide Fe；Stabilizer is two starch phosphate of hydroxypropyl
The mixture that ester, pectin are mixed in the ratio of 1:1.5；Dendrobium nobile and pueraria lobata are the dendrobium nobile and pueraria lobata of dry strip.
Embodiment 1
Fresh milk is 25 parts, honey is 6 parts, rock sugar is 3 parts, agar is 9 parts, cream is 6.5 parts, fruit pulp is 7 parts,
Dendrobium nobile is 9 parts, pueraria lobata is 9 parts, olive is 5.5 parts, thickener is 2.5 parts, leavening is 4 parts, stabilizer is 1.5 parts, thermophilic
Streptococcus is 3.5 parts, lactobacillus bulgaricus is 3.5 parts and collagen peptide Fe albumen powder is 3.5 parts；
Step 1: fruit pulp is impregnated after five minutes using salt water, is crushed, sterilized, filtered, sunk by crusher
It forms sediment, is dry, obtaining fruit pulp powder, by the way that thickener and edible glue is added to fruit pulp powder, the flesh of fruits is made；
Step 2: dendrobium nobile and pueraria lobata being put into 100 degrees Celsius of boiling water, are infiltrated 3 minutes, then carried out by squeezer
Squeezing sterilizes, crushes, filtering, precipitating and is dry, obtaining the mixed powder object of dendrobium nobile and pueraria lobata；
Step 3: olive peeled and cored carries out boiling, is then crushed by crusher, impurity screening leaves and takes olive
Juice；Rock sugar, which is put into warm water, to be melted, and is rock sugar water；
Step 4: fresh milk, agar, honey, the cream of meterings such as taking to be put into emulsion tank by formula, after being sufficiently stirred,
Streptococcus thermophilus, lactobacillus bulgaricus and collagen peptide Fe albumen powder is added to be emulsified；
Step 5: after emulsification half an hour, the mixed powder object of the dendrobium nobile in step 2 and pueraria lobata, the water in step 1 is added
Fruit fruit, olive juice and rock sugar water in step 3 are sufficiently stirred after twenty minutes, thickener, leavening and stabilizer are added, kills
Bacterium fermentation；
Step 6: packaging and refrigeration.
Embodiment 2
Fresh milk is 20 parts, honey is 5 parts, rock sugar is 2 parts, agar is 8 parts, cream is 6 parts, fruit pulp is 5 parts, stone
Dry measure used in former times is 8 parts, pueraria lobata is 8 parts, olive is 5 parts, thickener is 2 parts, leavening is 3 parts, stabilizer is 1 part, streptococcus thermophilus 3
Part, lactobacillus bulgaricus is 3 parts and collagen peptide Fe albumen powder is 3 parts；
Step 1: fruit pulp is impregnated after five minutes using salt water, is crushed, sterilized, filtered, sunk by crusher
It forms sediment, is dry, obtaining fruit pulp powder, by the way that thickener and edible glue is added to fruit pulp powder, the flesh of fruits is made；
Step 2: dendrobium nobile and pueraria lobata being put into 100 degrees Celsius of boiling water, are infiltrated 3 minutes, then carried out by squeezer
Squeezing sterilizes, crushes, filtering, precipitating and is dry, obtaining the mixed powder object of dendrobium nobile and pueraria lobata；
Step 3: olive peeled and cored carries out boiling, is then crushed by crusher, impurity screening leaves and takes olive
Juice；Rock sugar, which is put into warm water, to be melted, and is rock sugar water；
Step 4: fresh milk, agar, honey, the cream of meterings such as taking to be put into emulsion tank by formula, after being sufficiently stirred,
Streptococcus thermophilus, lactobacillus bulgaricus and collagen peptide Fe albumen powder is added to be emulsified；
Step 5: after emulsification half an hour, the mixed powder object of the dendrobium nobile in step 2 and pueraria lobata, the water in step 1 is added
Fruit fruit, olive juice and rock sugar water in step 3 are sufficiently stirred after twenty minutes, thickener, leavening and stabilizer are added, kills
Bacterium fermentation；
Step 6: packaging and refrigeration.
Embodiment 3
Fresh milk is 30 parts, honey is 8 parts, rock sugar is 5 parts, agar is 10 parts, cream is 7 parts, fruit pulp is 8 parts,
Dendrobium nobile is 10 parts, pueraria lobata is 10 parts, olive is 6 parts, thickener is 3 parts, leavening is 5 parts, stabilizer is 2 parts, thermophilus
Bacterium is 4 parts, lactobacillus bulgaricus is 4 parts and collagen peptide Fe albumen powder is 4 parts；
Step 1: fruit pulp is impregnated after five minutes using salt water, is crushed, sterilized, filtered, sunk by crusher
It forms sediment, is dry, obtaining fruit pulp powder, by the way that thickener and edible glue is added to fruit pulp powder, the flesh of fruits is made；
Step 2: dendrobium nobile and pueraria lobata being put into 100 degrees Celsius of boiling water, are infiltrated 3 minutes, then carried out by squeezer
Squeezing sterilizes, crushes, filtering, precipitating and is dry, obtaining the mixed powder object of dendrobium nobile and pueraria lobata；
Step 3: olive peeled and cored carries out boiling, is then crushed by crusher, impurity screening leaves and takes olive
Juice；Rock sugar, which is put into warm water, to be melted, and is rock sugar water；
Step 4: fresh milk, agar, honey, the cream of meterings such as taking to be put into emulsion tank by formula, after being sufficiently stirred,
Streptococcus thermophilus, lactobacillus bulgaricus and collagen peptide Fe albumen powder is added to be emulsified；
Step 5: after emulsification half an hour, the mixed powder object of the dendrobium nobile in step 2 and pueraria lobata, the water in step 1 is added
Fruit fruit, olive juice and rock sugar water in step 3 are sufficiently stirred after twenty minutes, thickener, leavening and stabilizer are added, kills
Bacterium fermentation；
Step 6: packaging and refrigeration.
| Detection project | Health properties | It relieves the effect of alcohol performance |
| Embodiment 1 | It is excellent | Well |
| Embodiment 2 | It is excellent | Well |
| Embodiment 3 | It is excellent | It is excellent |
The embodiments described above only express several embodiments of the present invention, and the description thereof is more specific and detailed, but simultaneously
It cannot therefore be construed as limiting the scope of the patent.It should be pointed out that coming for those of ordinary skill in the art
It says, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to protection of the invention
Range.
Claims (7)
1. the fruit yoghurt that a kind of health care can sober up, including fresh milk, honey, rock sugar, agar, cream, fruit pulp,
Dendrobium nobile, pueraria lobata, olive, thickener, leavening, stabilizer, streptococcus thermophilus, lactobacillus bulgaricus and collagen peptide Fe albumen
Powder, which is characterized in that the fresh milk is 20-30 parts, the honey is 5-8 parts, the rock sugar is 2-5 parts, the agar is
8-10 parts, the cream be 6-7 parts, the fruit pulp is 5-8 parts, the dendrobium nobile is 8-10 parts, the pueraria lobata is 8-10 parts,
The olive is 5-6 parts, the thickener is 2-3 parts, the leavening is 3-5 parts, the stabilizer is 1-2 parts, described thermophilic
Hot streptococcus is 3-4 parts, the lactobacillus bulgaricus is 3-4 parts and the collagen peptide Fe albumen powder is 3-4 parts；The fruit
Pulp is respectively strawberry pulp, coconut flesh, banana pulp, yellow peach pulp and mangosteen pulp.
2. a kind of fruit acid milk preparation method that health care described in claim 1 can sober up, it is characterised in that:
Step 1: the fruit pulp is impregnated after five minutes using salt water, is crushed, sterilized, filtered, sunk by crusher
It forms sediment, is dry, obtaining fruit pulp powder, by the way that the thickener and edible glue is added to fruit pulp powder, the flesh of fruits is made；
Step 2: the dendrobium nobile and the pueraria lobata are put into 100 degrees Celsius of boiling water, are infiltrated 3 minutes, are then passed through squeezer
It is squeezed, sterilizes, crushes, filters, precipitates and dry, obtain the mixed powder object of dendrobium nobile and pueraria lobata；
Step 3: the olive peeled and cored carries out boiling, is then crushed by crusher, impurity screening leaves and takes olive
Juice；The rock sugar, which is put into warm water, to be melted, and is rock sugar water；
Step 4: the fresh milk, the agar, the honey, the cream of meterings such as taking to be put into emulsion tank by formula,
After being sufficiently stirred, the streptococcus thermophilus, the lactobacillus bulgaricus and the collagen peptide Fe albumen powder is added and is emulsified；
Step 5: after emulsification half an hour, being added the mixed powder object of the dendrobium nobile in the step 2 and pueraria lobata, in the step 1
The flesh of fruits, olive juice and rock sugar water in the step 3 be sufficiently stirred after twenty minutes, and the thickener, the hair is added
Ferment agent and the stabilizer, sterilization fermentation；
Step 6: packaging and refrigeration.
3. the fruit yoghurt that a kind of health care according to claim 1 can sober up, it is characterised in that: the leavening
For Bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus casei it is one or more.
4. the fruit yoghurt that a kind of health care according to claim 1 can sober up, it is characterised in that: the thickener
For sodium alginate, konjac glucomannan, sodium carboxymethylcellulose, propylene glycol alginate, carragheen, xanthan gum, pectin, guar gum, thorn
One of locust bean gum is a variety of.
5. the fruit yoghurt that a kind of health care according to claim 1 can sober up, it is characterised in that: the collagen is more
Peptide Fe albumen powder is by enzyme hydrolysis process preparation, the collagen peptide Fe for preparing from Tilapia mossambica fish scale, and the molecule of collagen peptide Fe
Amount≤1000Da.
6. the fruit yoghurt that a kind of health care according to claim 1 can sober up, it is characterised in that: the stabilization
Agent be hydroxypropyl PASELLI EASYGEL, pectin in 1:1.5 ratio mix mixture.
7. the fruit yoghurt that a kind of health care according to claim 1 can sober up, it is characterised in that: the dendrobium nobile and
The pueraria lobata is the dendrobium nobile and pueraria lobata of dry strip.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113632843A (en) * | 2021-06-29 | 2021-11-12 | 安徽曦强乳业集团有限公司 | Preparation method of active lactobacillus beverage containing fresh fruit particles |
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