<i>Elaeagnus angustifolia </i>yoghourt and manufacturing method thereof

Abstract

The present invention discloses an Elaeagnus angustifolia yoghourt and a manufacturing method thereof. The yoghourt is manufactured by taking fresh milk, white granulated sugar, Elaeagnus angustifolia, apple pear juice and Elaeagnus angustifolia honey drink as main ingredients. The Elaeagnus angustifolia yoghourt is not only delicate in product taste and unique in flavor but also rich in nutrition and has effects of nourishing yang and moistening dryness and invigorating spleen and strengthening stomach.

Claims

1. An Elaeagnus angustifolia yoghourt, comprising the following raw materials in percentage by weight; a) fresh milk86%-90%; b) yoghurt starter2%-4%; c) white sugar2%-6%; d) Elaeagnus angustifolia powder1%-3%; e) apple-pear juice1%-2%; and f) Elaeagnus angustifolia honey drink1%-2%.

2. A manufacturing method of the Elaeagnus angustifolia yoghourt according to claim 1, comprising the following steps: S1. (a) selecting clean Elaeagnus angustifolia which is steamed, baked and milled to obtain an Elaeagnus angustifolia powder for later use, (b) cleaning apples and pears and making a juice from them, and filtering the juice through a filter cloth with a mesh size of over 200 to obtain an apple-pear juice; (c) preparing an Elaeagnus angustifolia honey drink by: (i) selecting an amount of clean Elaeagnus angustifolia, (ii) adding the Elaeagnus angustifolia and water into a pot and boiling for 30 minutes, (iii) then adding honey, wherein the weight ratio of the Elaeagnus angustifolia to the water to the honey is 2:5:3, (iv) taking the product obtained in step (iii) out of the pot and cooling it; S2. uniformly mixing the fresh milk, the white sugar, the Elaeagnus angustifolia powder, the apple-pear juice and the Elaeagnus angustifolia and honey mixture obtained in step S1 according to the weight percentage in claim 1, maintaining a temperature at 60-70 C. for 60 minutes, and uniformly stirring for 30 minutes to obtain a mixture; S3. homogenizing the mixture obtained in the step S2 through a homogenizer, and then sterilizing the homogenized mixture at 96.6 C.; S4. then cooling the sterilized mixture to 40-44 C., adding a yoghurt starter culture, uniformly stirring, adding sterilized wild Chinese wolfberry grains, filling the composition obtained after adding the wild Chinese wolfberry grains into another container, and fermenting the contents of this container at 40-43 C. for 4-8 hours; and S5. cooling the fermented composition to 4-15 C.

Description

DETAILED DESCRIPTION OF THE INVENTION

(1) The present invention is further described below. It should be noted that detailed embodiments and specific operation processes are given in the present embodiment on premise of the present technical solution. However, a protection scope of the present invention is not limited to the present embodiment.

(2) An Elaeagnus angustifolia yoghourt comprises the following raw materials in percentage by weight:

(3) TABLE-US-00002 fresh milk 86%-90%; yoghurt starter 2%-4%; white sugar 2%-6%; elaeagnus angustifolia powder 1%-3%; apple pear juice 1%-2%; and elaeagnus angustifolia honey drink 1%-2%.

(4) A manufacturing method of the Elaeagnus angustifolia yoghourt comprises the following steps:

(5) S1. selecting clean and pest-free Elaeagnus angustifolia for steaming, baking and milling for later use, cleaning apple pears and juicing, and filtering the juice by using a filter cloth with granularity more than 200 meshes to obtain the apple pear juice for later use;

(6) preparing the Elaeagnus angustifolia honey drink: selecting a certain amount of clean and pest-free Elaeagnus angustifolia, adding the Elaeagnus angustifolia and water into a pot and boiling for 30 minutes, then adding honey, wherein a weight ratio of the added Elaeagnus angustifolia to the water to the honey is 2:5:3, taking a product out of the pot, and cooling to obtain an Elaeagnus angustifolia honey drink for later use;

(7) S2. uniformly mixing the fresh milk, the white sugar as well as the Elaeagnus angustifolia powder, the apple pear juice and the Elaeagnus angustifolia honey drink obtained in the step S1 according to the above weight percentage, maintaining a temperature at 60 C.-70 C. for 60 minutes, and uniformly stirring for 30 minutes;

(8) S3. homogenizing the mixture obtained in the step S2 through a homogenizer, and then enabling the mixture to enter a sterilization machine for sterilizing at 96.6 C.;

(9) S4. then cooling to 40 C.-44 C., adding a yoghurt starter, uniformly stirring, adding sterilized wild Chinese wolfberry grains, filling, and fermenting at 40 C.-43 C. for 4-8 hours after filling completion; and

(10) S5. rapidly cooling to 4 C.-15 C. after fermenting, and performing after ripening.

Embodiment 1

(11) An Elaeagnus angustifolia yoghourt comprises the following raw materials in percentage by weight:

(12) TABLE-US-00003 fresh milk 86%; yoghurt starter 4%; white sugar 3%; elaeagnus angustifolia powder 3%; apple pear juice 2%; and elaeagnus angustifolia honey drink 2%.

(13) A manufacturing method of the Elaeagnus angustifolia yoghourt comprises the following steps:

(14) S1. selecting clean and pest-free Elaeagnus angustifolia for steaming, baking and milling to obtain the Elaeagnus angustifolia powder for later use, cleaning apple pears and juicing, and filtering the juice by using a filter cloth with granularity of 200 meshes to obtain an apple pear juice for later use;

(15) preparing the Elaeagnus angustifolia honey drink: selecting a certain amount of clean and pest-free Elaeagnus angustifolia, adding the Elaeagnus angustifolia and water into a pot for boiling for 30 minutes, then adding honey, taking a product out of the pot, and cooling to obtain the Elaeagnus angustifolia honey drink for later use, wherein a weight ratio of the added Elaeagnus angustifolia to the water to the honey is 2:5:3, 20 g Elaeagnus angustifolia, 50 g water and 30 g honey are adopted in the present embodiment, and peel scales of the Elaeagnus angustifolia are rubbed with water in the present step;

(16) S2. uniformly mixing the fresh milk, the white sugar as well as the Elaeagnus angustifolia powder, the apple pear juice and the Elaeagnus angustifolia honey drink obtained in the step S1 according to a ratio, maintaining a temperature at 60 C.-70 C. for 60 minutes, and uniformly stirring for 30 minutes;

(17) S3. homogenizing the mixture obtained in the step S2 through a homogenizer, and then enabling the mixture to enter a sterilization machine for sterilizing at 96.6 C.;

(18) S4. cooling to 40 C.-44 C., then adding a yoghurt starter, uniformly stirring, adding sterilized wild Chinese wolfberry grains, filling, and fermenting at 40 C.-43 C. for 4-8 hours after filling completion; and

(19) S5. rapidly cooling to 4 C.-15 C. after fermenting, and performing after ripening.

Embodiment 2

(20) An Elaeagnus angustifolia yoghourt comprises the following raw materials in percentage by weight:

(21) TABLE-US-00004 fresh milk 90%; yoghurt starter 2%; white sugar 2%; elaeagnus angustifolia powder 2%; apple pear juice 2%; and elaeagnus angustifolia honey drink 2%.

(22) A manufacturing method of the Elaeagnus angustifolia yoghourt comprises the following steps:

(23) S1. selecting clean and pest-free Elaeagnus angustifolia for steaming, baking and milling to obtain the Elaeagnus angustifolia powder for later use, cleaning apple pears and juicing, and filtering the juice by using a filter cloth with granularity of 200 meshes to obtain an apple pear juice for later use;

(24) preparing the Elaeagnus angustifolia honey drink: selecting a certain amount of clean and pest-free Elaeagnus angustifolia, adding the Elaeagnus angustifolia and water into a pot for boiling for 30 minutes, then adding honey, taking a product out of the pot, and cooling to obtain the Elaeagnus angustifolia honey drink for later use, wherein a weight ratio of the Elaeagnus angustifolia to the water to the honey is 2:5:3, 20 g Elaeagnus angustifolia, 50 g water and 30 g honey are adopted in the present embodiment, and peel scales of the Elaeagnus angustifolia are rubbed with water in the present step;

(25) S2. uniformly mixing the fresh milk, the white sugar as well as the Elaeagnus angustifolia powder, the apple pear juice and the Elaeagnus angustifolia honey drink obtained in the step S1 according to a ratio, maintaining a temperature at 60 C.-70 C. for 60 minutes, and uniformly stirring for 30 minutes;

(26) S3. homogenizing the mixture obtained in the step S2 through a homogenizer, and then enabling the mixture to enter a sterilization machine for sterilizing at 96.6 C.;

(27) S4. cooling to 40 C.-44 C., adding a yoghurt starter, uniformly stirring, adding sterilized wild Chinese wolfberry grains, filling, and fermenting at 40 C.-43 C. for 4-8 hours after filling completion; and

(28) S5. rapidly cooling to 4 C.-15 C. after fermenting, and performing after ripening.

Embodiment 3

(29) An Elaeagnus angustifolia yoghourt comprises the following raw materials in percentage by weight:

(30) TABLE-US-00005 fresh milk 88%; yoghurt starter 3%; white sugar 6%; elaeagnus angustifolia powder 1%; apple pear juice 1%; and elaeagnus angustifolia honey drink 1%.

(31) A manufacturing method of the Elaeagnus angustifolia yoghourt comprises the following steps:

(32) S1. selecting clean and pest-free Elaeagnus angustifolia for steaming, baking and milling to obtain the Elaeagnus angustifolia powder for later use, cleaning apple pears and juicing, and filtering the juice by using a filter cloth with granularity of 200 meshes to obtain an apple pear juice for later use;

(33) preparing the Elaeagnus angustifolia honey drink: selecting a certain amount of clean and pest-free Elaeagnus angustifolia, adding the Elaeagnus angustifolia and water into a pot for boiling for 30 minutes, then adding honey, taking a product out of the pot, and cooling to obtain the Elaeagnus angustifolia honey drink for later use, wherein a weight ratio of the Elaeagnus angustifolia to the water to the honey is 2:5:3, 20 g Elaeagnus angustifolia, 50 g water and 30 g honey are adopted in the present embodiment, and peel scales of the Elaeagnus angustifolia are rubbed with water in the present step;

(34) S2. uniformly mixing the fresh milk, the white sugar as well as the Elaeagnus angustifolia powder, the apple pear juice and the Elaeagnus angustifolia honey drink obtained in the step S1 according to a ratio, maintaining a temperature at 60 C.-70 C. for 60 minutes, and uniformly stirring for 30 minutes;

(35) S3. homogenizing the mixture obtained in the step S2 through a homogenizer, and then enabling the mixture to enter a sterilization machine for sterilizing at 96.6 C.;

(36) S4. cooling to 40 C.-44 C., adding the yoghurt starter, uniformly stirring, adding sterilized wild Chinese wolfberry grains, filling, and fermenting at 40 C.-43 C. for 4-8 hours after filling completion; and

(37) S5. rapidly cooling to 4 C.-15 C. after fermenting, and performing after ripening.

(38) Those skilled in the art may make various corresponding modifications and variations according to the above technical solutions and concepts, while all the modifications and variations should be included in the protection scope of claims of the present invention.