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High-calcium, low-fat, sucrose-free and solidification yoghurt and production method thereof

A production method and sucrose-free technology, applied in milk preparations, dairy products, applications, etc., can solve the problem that calcium cannot be fully absorbed, improve bone health, simple and easy production method, and promote bone growth factors The effect produced

Inactive Publication Date: 2013-11-20
SHANDONG DEYI DAIRY IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, due to the decline of the digestive system function of middle-aged and elderly people, the ingested calcium cannot be fully absorbed, and there is a phenomenon of daily calcium supplementation and calcium deficiency

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. Ingredients:

[0026] Low-fat milk 983kg, concentrated whey protein 3kg, sweetener 6.3kg (xylitol 6kg, acesulfame potassium 0.15kg and aspartame 0.15kg), stabilizer 4.2kg (pectin 0.3kg, agar 0.9kg and Ethyl hydroxypropyl distarch phosphate 3kg), milk mineral salt 2kg, absorption enhancer 0.09kg and lactic acid bacteria 0.25kg;

[0027] in:

[0028] The sweetener component weight ratio is: xylitol: acesulfame potassium: aspartame=6: 0.15: 0.15;

[0029] The weight ratio of stabilizer components is: pectin: agar: hydroxypropyl distarch phosphate=0.3:0.9:3;

[0030] The weight ratio of absorption enhancer components is: vitamin D 3 : Hydrolyzed egg yolk powder: casein phosphopeptide = 1:3:5;

[0031] Except for the strains, each raw material component is weighed according to the proportion and mixed evenly;

[0032] 2. Homogeneous sterilization treatment filling

[0033] ① After mixing, each raw material component is gradually heated to 70°C and homogenized;

[0...

Embodiment 2

[0046] 1. Ingredients:

[0047] Low-fat milk 962kg, whey protein concentrate 4kg, sweetener 26.2kg (xylitol 26kg, acesulfame potassium 0.1kg and aspartame 0.1kg), stable thickener 5.2kg (pectin 0.2kg, agar 1kg and hydroxypropyl distarch phosphate 4kg), milk mineral salt 2.4kg, absorption enhancer 0.12kg and lactic acid bacteria 0.25kg;

[0048] in:

[0049] The sweetener component weight ratio is: xylitol: acesulfame potassium: aspartame=26: 0.1: 0.1;

[0050] The weight ratio of stabilizer components is: pectin: agar: hydroxypropyl distarch phosphate=0.2:1:4;

[0051] The weight ratio of absorption enhancer components is: vitamin D 3 : Hydrolyzed egg yolk powder: casein phosphopeptide = 2:5:5;

[0052] Except for the strains, each raw material component is weighed according to the proportion and mixed evenly;

[0053] 2. Homogeneous sterilization treatment filling

[0054] ① After mixing, each raw material component is gradually heated to 60°C and homogenized;

[0055]...

Embodiment 3

[0067] 1. Ingredients:

[0068] Low-fat milk 952kg, concentrated whey protein 4.5kg, sweetener 36.15kg (xylitol 36kg, acesulfame potassium 0.075kg and aspartame 0.075kg), stable thickener 6kg (pectin 0.25kg, agar 0.75kg kg and hydroxypropyl distarch phosphate 5kg), milk mineral salt 2.5kg, absorption enhancer 0.14kg and lactic acid bacteria 0.25kg;

[0069] in:

[0070] The sweetener component weight ratio is: xylitol: acesulfame potassium: aspartame=36: 0.075: 0.075;

[0071] The weight ratio of stabilizer components is: pectin: agar: hydroxypropyl distarch phosphate=0.25:0.75:5;

[0072] The weight ratio of absorption enhancer components is: vitamin D 3 : Hydrolyzed egg yolk powder: casein phosphopeptide=3:5:6;

[0073] Except for the strains, each raw material component is weighed according to the proportion and mixed evenly;

[0074] 2. Homogenized sterilization treatment filling

[0075] ① After mixing, each raw material component is gradually heated to 64°C and hom...

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Abstract

The invention relates to a high-calcium, low-fat, sucrose-free and solidification yoghurt and a production method thereof, and belongs to the technology field of dairy food. The production method comprises following steps of purifying milk, preparing materials, homogenizing, sterilizing, inoculating, filling, and fermenting to obtain the target product. The calcium content of the products is larger than 148 mg for each 100 gram of the product, the fat content is in a range of 0.8 to 2.0%, and the product is suitable for middle-aged and elderly people with hyperlipidemia or diabetes and improves the health state of the bones of the middle-aged and elderly people. The product comprises an absorption enhancer, which is composed of vitamin D3, bonepep and casein phosphopeptides, wherein the vitamin D3 can promote the absorption of calcium in small intestines; the bonepep can promote the generation of bone growth factors, inhibits the secretion of splitting factor of osteoclast, and promotes the health of the bones by promoting the bone growth and inhibiting the calcium loss; the casein phosphopeptides can weaken the actions of osteoclast, prevents the osteoclast from combining with the calcium, and inhibits the production of insoluble precipitate; and thus the calcium loss is avoided.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and in particular relates to a high-calcium, low-fat, sucrose-free yogurt and a production method thereof. Background technique [0002] Calcium is the "life element" of the human body, which plays an important role in maintaining the health of the body and ensuring the smooth progress of normal growth and development. Calcium can promote the activity of certain enzymes in the body, regulate the activity of enzymes; participate in the activity of nerves and muscles and the release of neurotransmitters; regulate the secretion of hormones. Calcium is also needed for blood coagulation, cell adhesion, and muscle contraction. Calcium also has the functions of regulating heart rhythm, reducing cardiovascular permeability, controlling inflammation and edema, and maintaining acid-base balance. Calcium ions participate in the whole process of life evolution and life movement, and have a huge impa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/127A23C9/13
Inventor 王培亮栾庆刚王哲宋泽元张延亭陈璇
Owner SHANDONG DEYI DAIRY IND
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