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Yogurt with low glycemic index

A low blood sugar and yogurt technology, applied in milk preparations, dairy products, applications, etc., can solve the problems of unproven yogurt health products, and achieve the effects of reducing the generation of harmful ketone bodies, strengthening teeth, and promoting the synthesis of glycogen in the liver

Inactive Publication Date: 2012-08-01
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

[0004] However, this technology can only prove that the product can regulate blood sugar and impro

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] Preparation consists of 0.5kg of neotame, 5kg of acesulfame potassium, 34.5kg of crystalline fructose, a total of 40kg of sugar substitutes, 0.4kg of agar, 4kg of gelatin, 0.6kg of pectin, and a total of 10kg of stabilizers of 5kg of modified starch.

[0065] (1) Dissolve 10Kg of stabilizer, 40Kg of sugar substitute and 20Kg of inulin in 300Kg of non-antibiotic fresh milk at 65°C, stir for 20 minutes and 10 minutes, and set aside.

[0066] (2) Mixing and quantification. Quantify with remaining fresh milk. Cool to 10°C.

[0067] (3) Homogenization and sterilization. The material is homogenized at 25Mpa / 70°C and sterilized at 95°C and 300S.

[0068] (4) Cool the material to 40°C, and sprinkle 250u of direct-injection powder bacteria. Mix for 30min. The strains and their proportions are: Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium, Lactobacillus casei, the ratio is 3:3:2:2.

[0069] (5) Ferment at 42°C, and the acidity at the end is controll...

Embodiment 2

[0073] Prepare a total of 80kg of sugar substitutes consisting of 5kg of neotame, 5kg of acesulfame potassium, 40kg of erythritol, and 30kg of xylitol, and a total of 0.8kg of agar 0.2kg, gelatin 0.2kg, pectin 0.2kg, and modified starch 0.2kg kg of stabilizer.

[0074] (1) Mix 0.8Kg stabilizer with 80Kg sugar substitute and 40Kg inulin, dissolve with 500Kg reconstituted milk at 60°C, and stir for 10 minutes.

[0075] (2) Mixing and quantification. Add to the remaining reconstituted milk, mix and quantify. Cool to 8°C.

[0076] (3) Homogenization and sterilization. The material is homogenized at 20Mpa / 70°C and sterilized at 95°C and 300S.

[0077] (4) Cool the material to 42°C, and sprinkle 200u of direct-injection powder bacteria. Mix for 30min. The strains and their proportions are: Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium, Lactobacillus casei, the ratio is 3:4:2:1.

[0078] (5) Ferment at 42°C, and the acidity at the end is controlled at 6...

Embodiment 3

[0082] Preparation consists of sucralose 1kg, erythritol 1kg sugar substitute of 2kg in total, agar 2kg, gelatin 4kg, pectin 1kg, modified starch 5kg of 12kg stabilizer.

[0083] (1) Mix 12Kg of stabilizer with 2Kg of sugar substitute and 10Kg of inulin, dissolve in 400Kg of fresh milk without antibiotic at 65°C, and stir for 10 minutes.

[0084] (2) Mixing and quantification. Add to the remaining fresh milk, mix and measure.

[0085] (3) Homogenization and sterilization. The material is homogenized at 25Mpa / 70°C and sterilized at 95°C and 300S.

[0086] (4) Cool the material to 45°C and sprinkle 225u of direct-injection powder bacteria. Mix for 30min. The strains and their proportions are: Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium, Lactobacillus casei, the ratio is 4:4:1:1.

[0087] (5) Ferment at 43°C, and the acidity at the end is controlled at 72 O T.

[0088] (6) Turn over the cylinder and cool it down. After the acidity reaches the req...

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Abstract

The invention relates to yogurt with low glycemic index, prepared by coupling a dairy product with stabilizer, sugar substitute, and inulin and carrying out strain fermentation, wherein the sugar substitute is selected from one or more of neotame, acesulfame, crystalline fructose, erythritol, xylitol, sucralose, and L-arabinose. The yogurt of the present invention is a dairy product with low glycemic index and high nutritional value, the glycemic index of the product is lower than 30, and the product is especially suitable for diabetic patients.

Description

technical field [0001] The present invention relates to a kind of yoghurt, more specifically, the present invention relates to a kind of low glycemic index (less than 30) yoghurt. Background technique [0002] At present, diabetes has become the No. 2 killer after cancer. Diabetes has become a common phenomenon. China is the country with the fastest increase rate of overweight. According to statistics, there are about 90 million diabetics in China. In my country, about 25% of people are overweight, 5% are obese, 260 million people are overweight and obese, and 160 million people have abnormal blood lipids. There are a total of 420 million diabetic reserve forces. If the population of a country with diabetes increases, the productivity will increase. decline, and even lead to the weakening of national power. And it is a chronic disease, takes a long time to cure, and requires special attention in daily life and diet. For example, pay attention to diet structure and daily die...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/137
Inventor 许娜王安平牛天娇孙健刘爱萍生庆海
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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