Yoghurt capable of reducing blood sugar and preparation method thereof

A technology for lowering blood sugar and yogurt, which is applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of not being able to meet the needs of diabetic patients with auxiliary and diversified treatments, and achieve the effects of protecting islet function, scientific compatibility, and convenient operation

Inactive Publication Date: 2013-01-02
MASHI MANOR NANJING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are only sugar-free milk and sugar-free milk powder on the market at present, and yogurt that can effectively lower blood sugar has not yet appeared, which cannot meet the requirements of auxiliary and diversified treatment for diabetic patients

Method used

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  • Yoghurt capable of reducing blood sugar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Hypoglycemic yogurt, made of the following components by weight: 80 parts of milk, 10 parts of astragalus, 10 parts of black plum, 5 parts of wolfberry, 5 parts of salvia miltiorrhiza and 5 parts of green tea; it also includes 10 parts of probiotics 6 -10 9 cfu / ml. Among them, the probiotics are Streptococcus thermophilus.

[0027] Its preparation method comprises the following steps:

[0028] (1) Bake astragalus, ebony, wolfberry, salvia miltiorrhiza, and green tea at 120°C for 40 minutes, and grind them to 150 mesh to obtain astragalus root powder, ebony plum powder, wolfberry powder, salvia miltiorrhiza powder, and green tea powder;

[0029] (2) Mix astragalus powder, ebony powder, wolfberry powder, salvia powder and milk evenly, homogenize at 20mPa at 70°C, and sterilize at 95°C; obtain a mixture of feed liquid;

[0030] (3) Cool the feed-liquid mixture to 48°C, add probiotics, and ferment at a constant temperature of 40°C for 8 hours to obtain a fermented produc...

Embodiment 2

[0033] Hypoglycemic yogurt, made of the following components in parts by weight: 120 parts of milk, 20 parts of astragalus, 20 parts of black plum, 15 parts of wolfberry, 15 parts of salvia miltiorrhiza and 15 parts of green tea; it also includes 10 parts of probiotics 6 -10 9 cfu / ml.

[0034] Wherein, the probiotics are Streptococcus thermophilus, Lactobacillus acidophilus or Lactobacillus casei.

[0035] Its preparation method comprises the following steps:

[0036] (1) Bake astragalus, black plum, wolfberry, salvia miltiorrhiza, and green tea at 130°C for 20 minutes, and grind them to 250 mesh to obtain astragalus root powder, black plum powder, wolfberry powder, salvia miltiorrhiza powder, and green tea powder;

[0037] (2) Mix astragalus powder, ebony powder, wolfberry powder, salvia powder and milk evenly, homogenize at 30mPa at 65°C, and sterilize at 100°C; obtain the feed liquid mixture;

[0038] (3) Cool the feed-liquid mixture to 52°C, insert probiotics, and ferme...

Embodiment 3

[0041] Hypoglycemic yogurt, made of the following components by weight: 100 parts of milk, 15 parts of astragalus, 15 parts of dark plum, 10 parts of wolfberry, 10 parts of salvia miltiorrhiza and 5-15 parts of green tea; also includes 10 parts of probiotics 6 -10 9 cfu / ml.

[0042] Wherein, the probiotic is a combination of Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium, Lactobacillus acidophilus or Lactobacillus casei; optionally, it can be any one.

[0043] Its preparation method comprises the following steps:

[0044] (2) Bake astragalus, ebony, wolfberry, salvia miltiorrhiza, and green tea at 150°C for 30 minutes, and grind them to 150 mesh to obtain astragalus root powder, ebony plum powder, wolfberry powder, salvia miltiorrhiza powder, and green tea powder;

[0045] (2) Mix astragalus powder, ebony powder, wolfberry powder, salvia powder and milk evenly, homogenize at 30mPa at 70°C, and sterilize at 100°C; obtain a mixture of feed liquid;

[00...

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Abstract

The invention provides a yoghurt capable of reducing blood sugar, wherein the yoghurt comprises the following components by weight: 80-120 parts of milk, 10-20 parts of astragalus mongholicus, 10-20 parts of smoked plum, 5-15 parts of medlar, 5-15 parts of root of red-rooted salvia and 5-15 parts of green tea, and further comprises 10<6>-10<9>cfu / ml probiotics. The invention further provides a preparation method of the yoghurt. The yoghurt capable of reducing blood sugar is rich in nutrition and common in raw materials; by using the combination of astragalus mongholicus, red-rooted salvia, medlar, smoked plum, and green tea, the yoghurt has the function of reducing blood sugar after being taken for a long time. The yoghurt capable of reducing blood sugar is scientific in compatibility of medicines, and has the effects of protecting pancreas islet function, improving glycometabolism, reducing sugar absorption, and the like, so that the yoghurt has a significant blood sugar reducing effect.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a hypoglycemic yogurt and a preparation method of the hypoglycemic yogurt. Background technique [0002] Diabetes is the third major disease that endangers human health in history. Diabetes is not cured, and its complications are extensive and serious. The existing diabetes treatment usually uses chemically synthesized hypoglycemic drugs. Although a certain effect has been obtained, after long-term use, not only the hypoglycemic effect decreases, but the dosage increases and affects the patient's tolerance. At the same time, the patient's kidney burden is increased, which brings more complications. [0003] Milk is the most perfect food that people can get from nature so far. It can not only provide people with the protein, milk fat and vitamins needed for the growth and development of the body and brain, but also supplement calcium. The nutritional value of milk is recognized b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 马建忠
Owner MASHI MANOR NANJING FOOD
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