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Inulin low-fat yogurt pudding and preparation method thereof

A technology of low-fat milk and inulin, which is applied in milk preparations, dairy products, applications, etc., can solve the problems of inability to give full play to the physiological function of probiotics in yogurt, high calorie value, and high fat.

Active Publication Date: 2013-08-21
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the above-mentioned products all contain high fat and high calorie value, and are not suitable for obese patients; and because the products lack dietary fiber, that is, probiotic factors, the physiological functions of probiotics in yogurt cannot be fully exerted

Method used

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  • Inulin low-fat yogurt pudding and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The low-fat yogurt pudding with inulin in this example is composed of the following components in percentage by weight: yogurt base 30%, long-chain inulin 2%, sodium carboxymethylcellulose 0.5%, sucralose 0.013% , and the balance is deionized water.

[0030] The yogurt base material is made by fermenting the following components in percentage by weight: white granulated sugar 2.5%, long-chain inulin 0.5%, Lactobacillus bulgaricus 12DCU, Streptococcus thermophilus 6DCU, Bifidobacterium 3DCU, acidophilus milk Bacillus 3DCU, the balance is anti-reconstituted low-fat milk.

[0031] The preparation method of described yogurt base material, concrete steps are as follows:

[0032] (1) Detection and standardization of non-antibiotic reconstituted low-fat milk: 72° alcohol protein is stable, acidity ≤ 18° T, boiled normally, fat, protein, non-fat milk solids and antibiotic residues are detected, and then circulated at a milk temperature of 45°C 15 minutes, standardized fat 2.8...

Embodiment 2

[0042] The inulin low-fat yogurt pudding in this embodiment is composed of the following components in weight percentage: 40% yogurt base material, 10% short-chain inulin, 0.5% sodium alginate, 0.001% acesulfame potassium, and the balance for deionized water.

[0043] The yogurt base is made by fermenting the following components in weight percent: 7.0% white sugar, 0.2% short-chain inulin, 10DCU of Lactobacillus bulgaricus, 10DCU of Streptococcus thermophilus, 5DCU of Bifidobacterium, acidophilus milk Bacillus 5DCU, and the balance is anti-reconstituted low-fat milk.

[0044] The preparation method of described yogurt base material, concrete steps are as follows:

[0045] (1) Detection and standardization of non-antibiotic reconstituted low-fat milk: 72° alcohol protein is stable, acidity ≤ 18°T, boiled normally, fat, protein, non-fat milk solids and antibiotic residues are detected, and then circulated at a milk temperature of 50°C 15 minutes, standardized fat 2.85%, non-f...

Embodiment 3

[0055] The low-fat yogurt pudding with inulin in this embodiment is composed of the following components in percentage by weight: 35% yogurt base material, 5% natural inulin, 0.03% konjac gum, 0.02% carrageenan, and 1% xylitol , 4% fructose syrup, and the balance is deionized water.

[0056] The yogurt base is made by fermenting the following components in percentage by weight: white granulated sugar 5%, natural inulin 0.3%, Lactobacillus bulgaricus 9DCU, Streptococcus thermophilus 5DCU, Bifidobacterium 3DCU, Lactobacillus acidophilus 3DCU, the balance is anti-reconstituted low-fat milk.

[0057] The preparation method of described yogurt base material, concrete steps are as follows:

[0058] (1) Detection and standardization of non-antibiotic reconstituted low-fat milk: 72° alcohol protein is stable, acidity ≤ 18°T, boiled normally, fat, protein, non-fat milk solids and antibiotic residues are detected, and then circulated at a milk temperature of 50°C 15 minutes, standardi...

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Abstract

The invention discloses an inulin low-fat yogurt pudding and a preparation method thereof, and belongs to the technical field of food processing. The inulin low-fat yogurt pudding is prepared from the following components by weight percent: 30-40% of yogurt base, 2-10% of inulin, 0.05-0.5% of a thickener, 0.001-5% of a sweetening agent and the balance of water, wherein the inulin is a soluble dietary fiber, can selectively promote growth of colon probiotics, and has the functions of reducing blood sugar concentration, maintaining lipid metabolism balance, improving the bioavailability of mineral elements, enhancing the immunity of the organism, and the like. The inulin low-fat yogurt pudding disclosed by the invention contains the inulin dietary fiber, is low in fat content, and smooth in mouthfeel, has the functions of improving the intestinal microenvironment, controlling blood fat and blood sugar levels, reducing the energy, promoting absorption of a mineral substance and synthesis of vitamins, and is especially suitable for middle aged and elderly people with diseases such as constipation, obesity, hypertension, hyperlipidemia and diabetes mellitus.

Description

technical field [0001] The invention specifically relates to an inulin low-fat yogurt pudding, and also relates to a preparation method of the yogurt pudding, which belongs to the technical field of food processing. Background technique [0002] With the improvement of living standards, major changes have taken place in people's diet structure, which has changed from "high grain diet" type to low dietary fiber and "three high" type, namely high protein, high fat and high energy. Increasing evidence shows that there is a strong relationship between dietary fiber intake and chronic diseases, including intestinal diseases, obesity, diabetes and cardiovascular diseases. According to estimates by WHO experts, various chronic diseases caused by insufficient dietary fiber intake cause losses of up to hundreds of billions of dollars to the global economy every year. Based on this, the World Health Organization recommends that the daily dietary fiber intake of adults should not be l...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/137
Inventor 罗登林徐宝成刘建学李佩艳韩四海何佳李松彪郭金英关随霞李鑫玲孙军杰辛莉
Owner HENAN UNIV OF SCI & TECH
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