Yoghourt for reducing blood sugar and method for producing the same

A technology for lowering blood sugar and yogurt, which is applied in milk preparations, dairy products, food preparation, etc.

Inactive Publication Date: 2009-05-27
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] But there is no yogurt that can lower blood sugar in the market

Method used

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  • Yoghourt for reducing blood sugar and method for producing the same
  • Yoghourt for reducing blood sugar and method for producing the same
  • Yoghourt for reducing blood sugar and method for producing the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] According to 1000g weight components:

[0046] Water-soluble dietary fiber 15g

[0047] Xylitol 30g

[0048] Whey Protein 5g

[0049] Stabilizer 2.5g

[0050] Aspartame 0.06g

[0051] Acesulfame K 0.05g

[0052]Trivalent chromium (chromium trichloride) 0.0016g

[0053] Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus 0.03g

[0054] Skimmed fresh milk fat ≤ 0.5% to 1000g

[0055] The production method is as follows:

[0056] 1. Milk pre-treatment: Milk must be free of antibiotics, have passed fermentation tests, be free of alkali and other foreign matter, boil without agglomeration, have pure milk flavor, and enter the next process after degreasing;

[0057] 2. Ingredients: Add appropriate amount of raw milk into the flavor blending tank, add water-soluble dietary fiber, xylitol, whey protein, stabilizer, aspartame, acesulfame potassium, trivalent chromium (chromium trichloride) In the silo, circulate through the mixer and stir for 20 minu...

Embodiment 2

[0072] According to 1000g weight components:

[0073] Water-soluble dietary fiber 25g

[0074] Xylitol 20g

[0075] Whey Protein 3g

[0076] Stabilizer 5g

[0077] Aspartame 0.08g

[0078] Acesulfame K 0.05g

[0079] Trivalent chromium (chromium picolinate) 0.005g

[0080] Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus 0.03g

[0081] Skimmed fresh milk fat ≤ 0.5% to 1000g

[0082] Production method is the same as embodiment 1

[0083] The main technical indicators of the product of this embodiment are as follows:

[0084] Fat: 0.4%, protein: 3.2%, non-fat milk solids: 14.5%, water-soluble dietary fiber 2.13%, trivalent chromium 0.04mg / 100g.

Embodiment 3

[0086] According to 1000g weight components:

[0087] Water-soluble dietary fiber 15g

[0088] Xylitol 20g

[0089] Whey Protein 3g

[0090] Stabilizer 5g

[0091] Aspartame 0.08g

[0092] Acesulfame K 0.05g

[0093] Trivalent chromium (chromium nicotinate) 0.005g

[0094] Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus 0.03g

[0095] Part skimmed fresh milk fat 0.5%-1.5% up to 1000g

[0096] Production method is the same as embodiment 1

[0097] The main technical indicators of the product of this embodiment are as follows:

[0098] Fat: 1.2%, protein: 3.1%, non-fat milk solids: 15.3%, water-soluble dietary fiber 1.35%, trivalent chromium 0.05mg / 100g.

[0099] Technical effect:

[0100] According to the 2003 edition of "Technical Specifications for Inspection and Evaluation of Health Food" issued by the Ministry of Health, the test method for auxiliary blood sugar regulation function. The recommended human dose of the sample is 250g / day. Usi...

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PUM

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Abstract

The invention relates to a food, in particular to a yogurt manufacturing method, more particularly to a yogurt for assisting to reduce the blood sugar, and a production method thereof. The product comprises skimmed fresh milk, water-soluble dietary fiber, xylitol, lactoalbumin, stabilizer, aspartame, acesulfame potassium, trivalent chromium, streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus. The trivalent chromium for reducing the blood sugar is added in the yogurt, thereby the product plays the role of reducing the blood sugar, and not only has the abundant nutrition, but also plays the role of health care for assisting to reduce the blood sugar when the consumers with diabetes drink the yogurt. The product is effective after clinical test and has higher security.

Description

technical field [0001] The invention relates to the manufacture of dairy products, in particular to a method for manufacturing yogurt, in particular to a yogurt capable of assisting in lowering blood sugar and a production method thereof. Background technique [0002] According to a survey report released by the Ministry of Health, the national average incidence of diabetes was lower than 1% before 1978, but by the end of 2000, the incidence of diabetes in China had risen to 3.4%. At present, the total number of people with diabetes who have been diagnosed in my country has reached more than 40 million. In addition, there are more than 70 million people who are "candidate diabetic patients", and these people are called "impaired glucose tolerance" in medicine. Diabetes is a disease caused by an absolute or relative lack of insulin and a disorder of glucose metabolism in the human body. This disease is difficult to cure, but diet adjustment can play an important role in the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/123A23L1/29A23L33/00
Inventor 孙健刘爱萍刘佩东
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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