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Hypoglycemic milk and manufacture method thereof

A milk and hypoglycemic technology, which is applied in the fields of milk preparations, dairy products, food preparation, etc., can solve the problems that have not been raised, and achieve the effect of reducing the dosage, preventing diabetes and obesity, and enhancing the hypoglycemic function.

Inactive Publication Date: 2009-11-25
SHANGHAI SCI STAR BIOLOGY TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The patent "Trivalent Chromium Complex, Its Dairy Products and Its Manufacturing Method" involves the addition of trivalent chromium to dairy products, but does not propose the function of adding water-soluble dietary fiber and vitamin C to regulate blood sugar in coordination with trivalent chromium

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] formula

[0030] raw material

Raw material requirements

Amount added

sugar-free milk

Fat≤0.5%, protein≥2.9%

Non-fat milk solids ≥ 3.5%, total sugar ≤ 0.5%

0.991kg

Trivalent chromium (chromium chloride)

0.4mg

Vitamin C

125mg

[0031] water soluble dietary fiber

5g

stabilizer

2g

essence

1.5g

[0032] The preparation process is as follows:

[0033] ① Add the stabilizer to the sugar-free milk and stir for 5 minutes.

[0034] ② Add water-soluble dietary fiber, trivalent chromium, vitamin C and essence, and perform standard flowering (fat ≤ 0.5%, protein ≥ 2.5%, non-fat milk solids ≥ 3.5%, total sugar ≤ 0.5%);

[0035] ③Stir for 10 minutes;

[0036] ④ Carry out secondary homogenization at 150 / 50bar;

[0037] ⑤ Sterilize at 85°C for 15 minutes;

[0038] ⑥ Cool down to 10°C to obtain the hypoglycemic milk of the present invention.

[0039] Th...

Embodiment 2

[0042] formula

[0043] raw material

Raw material requirements

Amount added

sugar-free milk

Fat ≤ 0.5%, protein ≥ 2.9%,

Non-fat milk solids ≥ 3.5%, total sugar ≤ 0.5%

0.969kg

Trivalent chromium (chromium picolinate)

0.4mg

Vitamin C

120mg

water soluble dietary fiber

28g

stabilizer

1g

taste improver

1g

milk flavor

0.5g

[0044] The preparation process is as follows:

[0045] ① Add the stabilizer to the sugar-free milk and stir for 10 minutes;

[0046] ② Add water-soluble dietary fiber, trivalent chromium, vitamin C and taste improvers, and standardize (fat ≤ 0.5%, protein ≥ 2.9%, non-fat milk solids ≥ 3.5%, total sugar ≤ 0.5%);

[0047] ③Stir for 10 minutes;

[0048] ④ Carry out secondary homogenization at 150 / 50bar, and add milk essence;

[0049] ⑤ Sterilize at 85°C for 15 minutes;

[0050] ⑥ Cool down to 10°C to obtain the hypoglycemic m...

Embodiment 3

[0054] formula:

[0055] raw material

Raw material requirements

Amount added

sugar-free milk

Fat ≤ 1.5%, protein ≥ 2.9%,

Non-fat milk solids ≥ 3.5%, total sugar ≤ 0.5%

0.973kg

Trivalent chromium (chromium picolinate)

0.7mg

Vitamin C

130mg

water soluble dietary fiber

25g

stabilizer

2g

[0056] The preparation process is as follows:

[0057] ① Add the stabilizer to the sugar-free milk and stir for 5-10 minutes;

[0058] ② Add water-soluble dietary fiber, trivalent chromium and vitamin C, and standardize (fat ≤ 1.5%, protein ≥ 2.9%, non-fat milk solids ≥ 3.5%, total sugar ≤ 0.5%);

[0059] ③Stir for 8 minutes;

[0060] ④ Carry out primary homogenization at 200bar;

[0061] ⑤ Sterilize at 95°C for 30 minutes;

[0062] ⑥ Cool down to 15°C to obtain the hypoglycemic milk of the present invention.

[0063] The test results are as follows:

[0064] project

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PUM

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Abstract

The invention provides hypoglycemic milk, which comprises 940 to 994 portions of sugarless milk, 5 to 50 portions of water-soluble dietary fiber, 1 to 3 portions of stabilizing agent and 0.001 to 0.004 portion of trivalent organic chromium or inorganic chromium. The invention also provides a manufacture method of the hypoglycemic milk, comprising the following steps: (1), adding the stabilizing agent into the sugarless milk and stirring for 5 to 10 minutes; (2), adding the water-soluble dietary fiber and the trivalent organic chromium or the inorganic chromium, and standardizing; (3), stirring; (4), homogenizing; (5), sterilizing; and (6), cooling. The hypoglycemic milk has the functions of regulating the blood sugar, preventing diabetes mellitus and adiposity, and the like, and has optimal flavor, taste, total effect and the like superior to relative products.

Description

technical field [0001] The invention relates to a sugar-free milk, in particular to a sugar-reduced milk and a manufacturing method thereof. Background technique [0002] Milk is a nutritious, nutritious product suitable for all ages. Due to the restricted diet, people with high blood sugar often cannot meet their own nutritional needs. Therefore, a certain amount of nutrients are added in milk, so that people can regulate blood sugar while supplementing nutrition, and play a preventive and health care role. [0003] The patent "Method for Making Sugar-Free Milk" discloses a method for making sugar-free milk. The sugar-free milk obtained by this patent has low caloric energy after further research and testing, and does not raise blood sugar after drinking. But there is no hypoglycemic effect, suitable for people with lactose intolerance and diabetes. The patent "Trivalent Chromium Complex, Its Dairy Products and Its Manufacturing Method" involves the addition of trivalen...

Claims

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Application Information

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IPC IPC(8): A23C9/152A23C9/154A23C9/156A23L1/29A23L1/308A23L33/00
Inventor 翟江伟颜贻谦
Owner SHANGHAI SCI STAR BIOLOGY TECH
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