Sugar reducing sour milk

A technology for yogurt and hypoglycemia, which is applied in the direction of milk preparations, dairy products, applications, etc., and can solve problems such as insecurity

Inactive Publication Date: 2013-04-10
王虎
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, people are also starting to develop yogurt products with auxiliary hypoglycemic functions. "Research on the Best Formula and Process of Hypoglycemic Yogurt" "Journal of Harbin University of Commerce" (Natural Science Edition) (2005.6) is to add pumpkin powder to yogurt , and use xylitol and soybean oligosaccharides instead of white sugar to achieve the auxiliary hypoglycemic effect; the patent CN1301655c or the long-term lack of marke...

Method used

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  • Sugar reducing sour milk
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1 formula (every kilogram of raw material):

[0021]

[0022] Preparation process: Raw milk testing, adjust the standard of fat content ≥ 3.1%, protein ≥ 2.9%, and fat content ≥ 8.3% in fresh milk without antibiotics, and stevioside, xylooligosaccharides, sugar alcohols, and stable The agent is dissolved in milk at 70°C and mixed, homogenized under 20MPa pressure, then sterilized at 95°C for 300 seconds, cooled to 38°C, added with compound bacteria and vitamin D inoculation according to the above ratio, and fermented for 6 hours. When the pH value of the fermented milk reaches 4.2, the fermentation is stopped to obtain the hypoglycemic yogurt of the present invention containing about 42ug / kg of vitamin D.

Embodiment 2

[0023] Embodiment 2 formula (every kilogram of raw material):

[0024]

[0025]

[0026] Preparation process: Raw milk testing, adjust the standard of fat content ≥ 3.1%, protein ≥ 2.9%, and fat content ≥ 8.3% in fresh milk without antibiotics, and stevioside, xylitol, xylooligosaccharide, stable The agent is dissolved in milk at 70°C and mixed, homogenized under 20MPa pressure, then sterilized at 95°C for 200 seconds, cooled to 38°C, added with compound bacteria and vitamin D inoculation according to the above ratio, and fermented for 6 hours. When the pH value of the fermented milk reaches 4.2, the fermentation is stopped to obtain the hypoglycemic yogurt of the present invention containing about 60 ug / kg of vitamin D.

Embodiment 3

[0027] Embodiment 3 formula (every kilogram of raw material)

[0028]

[0029] Preparation process: Raw milk testing, adjust the standard of fat content ≥ 3.1%, protein ≥ 2.9%, and fat content ≥ 8.3% in fresh milk without antibiotics, and stevioside, xylooligosaccharides, xylitol, and stable The agent is dissolved in milk at 70°C and mixed, homogenized under 20MPa pressure, then sterilized at 95°C for 300 seconds, cooled to 38°C, added with compound bacteria and vitamin D inoculation according to the above ratio, and fermented for 6 hours. When the pH value of the fermented milk reaches 4.2, the fermentation is terminated to obtain the hypoglycemic yogurt of the present invention containing about 95 ug / kg of vitamin D.

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PUM

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Abstract

The invention discloses sugar reducing sour milk. According to the sugar reducing sour milk, vitamin D is added in sucrose-free sour milk in a certain ratio, a sweetening agent with low calorie replaces sucrose, and probiotics and probiotics are added at the same time. The sugar reducing sour milk keeps the original flavor and the nutritional value of the sour milk, and achieves the effects of reducing sugar and supplementing the vitamin D and other effects at the same time. Moreover, the sugar reducing sour milk is easily market-oriented due to the conventional AD milk market and the low cost.

Description

technical field [0001] The invention relates to a yogurt product, in particular to a hypoglycemic yogurt. Background technique [0002] With the improvement of people's living standards and changes in lifestyle, the proportion of people with high blood pressure and diabetes has increased year by year. It is estimated that the number of people with diabetes in my country has reached 92.4 million, ranking first in the world. Diabetic complications seriously threaten people's health. In response to this trend, a large number of various hypoglycemic health foods have emerged. At the same time, people are also starting to develop yogurt products with auxiliary hypoglycemic functions. "Research on the Best Formula and Process of Hypoglycemic Yogurt" "Journal of Harbin University of Commerce" (Natural Science Edition) (2005.6) is to add pumpkin powder to yogurt , and use xylitol and soybean oligosaccharides instead of white sugar to achieve the auxiliary hypoglycemic effect; the ...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 王虎
Owner 王虎
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