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.
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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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