A kind of inulin low-fat yogurt pudding and preparation method thereof

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, belonging to the technical field of food processing. Background technique

[0002] With the improvement of living standards, people's dietary structure has undergone major changes, from the past "high-grain diet" type to low dietary fiber and "three high" types, that is, high protein, high fat and high calories. More and more evidences show that there is a close 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 hundreds of billions of dollars in losses to the global economy every year. Based on this, the World Health Organization recommends that adults' daily dietary fiber intake should not be less than 40.4 grams. The...

Examples

Embodiment 1

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

[0030] The yogurt base is fermented with the following components by weight percentage: white sugar 2.5%, long chain inulin 0.5%, Lactobacillus bulgaricus 12DCU, Streptococcus thermophilus 6DCU, Bifidobacterium 3DCU, Acidophilus milk Bacillus 3DCU, the balance is non-anti-recoverable low-fat milk.

[0031] The specific steps of the preparation method of the yogurt base material are as follows:

[0032] (1) Detection and standardization of low-fat milk without anti-restoration: 72°Alcohol and protein are stable, acidity ≤18°T, normal boiling, detect fat, protein, non-fat milk solids and antibiotic residues, and then cycle at 45°C. After 15 minutes, after normalization, fat 2.85%, non-fat milk solid>8.0%;

[0033] (2) Ingredients: accu...

Embodiment 2

[0042] The inulin low-fat yogurt pudding in this example consists of the following components by weight percentage: yogurt base 40%, short-chain inulin 10%, sodium alginate 0.5%, acesulfame K 0.001%, and the balance It is deionized water.

[0043] The yogurt base is fermented with the following components by weight percentage: white sugar 7.0%, short-chain inulin 0.2%, Lactobacillus bulgaricus 10DCU, Streptococcus thermophilus 10DCU, Bifidobacterium 5DCU, Acidophilus milk Bacillus 5DCU, the balance is non-anti-recoverable low-fat milk.

[0044] The specific steps of the preparation method of the yogurt base material are as follows:

[0045] (1) Detection and standardization of non-anti-recovery low-fat milk: 72°Alcohol and protein are stable, acidity ≤18°T, normal boiling, detect fat, protein, non-fat milk solids and antibiotic residues, and then cycle at milk temperature 50°C 15 minutes, after normalization, fat 2.85%, non-fat milk solid>8.0%;

[0046] (2) Ingredients: accurately t...

Embodiment 3

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

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

[0057] The specific steps of the preparation method of the yogurt base material are as follows:

[0058] (1) Detection and standardization of non-anti-recovery low-fat milk: 72°Alcohol and protein are stable, acidity ≤18°T, normal boiling, detect fat, protein, non-fat milk solids and antibiotic residues, and then cycle at milk temperature 50°C 15 minutes, after normalization, fat 2.85%, non-fat milk solid>8.0%;

[0059] (2) Ingredients: ac...

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, belonging to the technical field of food processing. Background technique

[0002] With the improvement of living standards, people's dietary structure has undergone major changes, from the past "high-grain diet" type to low dietary fiber and "three high" types, that is, high protein, high fat and high calories. More and more evidences show that there is a close 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 hundreds of billions of dollars in losses to the global economy every year. Based on this, the World Health Organization recommends that adults' daily dietary fiber intake should not be less than 40.4 grams. The...

Examples

Embodiment 1

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

[0030] The yogurt base is fermented with the following components by weight percentage: white sugar 2.5%, long chain inulin 0.5%, Lactobacillus bulgaricus 12DCU, Streptococcus thermophilus 6DCU, Bifidobacterium 3DCU, Acidophilus milk Bacillus 3DCU, the balance is non-anti-recoverable low-fat milk.

[0031] The specific steps of the preparation method of the yogurt base material are as follows:

[0032] (1) Detection and standardization of low-fat milk without anti-restoration: 72°Alcohol and protein are stable, acidity ≤18°T, normal boiling, detect fat, protein, non-fat milk solids and antibiotic residues, and then cycle at 45°C. After 15 minutes, after normalization, fat 2.85%, non-fat milk solid>8.0%;

[0033] (2) Ingredients: accu...

Embodiment 2

[0042] The inulin low-fat yogurt pudding in this example consists of the following components by weight percentage: yogurt base 40%, short-chain inulin 10%, sodium alginate 0.5%, acesulfame K 0.001%, and the balance It is deionized water.

[0043] The yogurt base is fermented with the following components by weight percentage: white sugar 7.0%, short-chain inulin 0.2%, Lactobacillus bulgaricus 10DCU, Streptococcus thermophilus 10DCU, Bifidobacterium 5DCU, Acidophilus milk Bacillus 5DCU, the balance is non-anti-recoverable low-fat milk.

[0044] The specific steps of the preparation method of the yogurt base material are as follows:

[0045] (1) Detection and standardization of non-anti-recovery low-fat milk: 72°Alcohol and protein are stable, acidity ≤18°T, normal boiling, detect fat, protein, non-fat milk solids and antibiotic residues, and then cycle at milk temperature 50°C 15 minutes, after normalization, fat 2.85%, non-fat milk solid>8.0%;

[0046] (2) Ingredients: accurately t...

Embodiment 3

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

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

[0057] The specific steps of the preparation method of the yogurt base material are as follows:

[0058] (1) Detection and standardization of non-anti-recovery low-fat milk: 72°Alcohol and protein are stable, acidity ≤18°T, normal boiling, detect fat, protein, non-fat milk solids and antibiotic residues, and then cycle at milk temperature 50°C 15 minutes, after normalization, fat 2.85%, non-fat milk solid>8.0%;

[0059] (2) Ingredients: ac...

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