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Soy-isoflavone functional sugar-free yoghurt and making method thereof

A soybean isoflavone and functional technology, applied in the field of soybean isoflavone functional sugar-free yogurt and its preparation, can solve the problems of undeveloped yogurt products, achieve the effects of preventing cardiovascular diseases, pure taste, and improving estrogen levels

Inactive Publication Date: 2015-11-04
HUNAN UNIV OF HUMANITIES SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the refinement of the yogurt market, functional yogurt for different groups of people will become the mainstream of the market in the future, but the development of the above two types of yogurt products has obvious defects, and there is no real development of yogurt products according to the nutritional needs of the crowd

Method used

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  • Soy-isoflavone functional sugar-free yoghurt and making method thereof
  • Soy-isoflavone functional sugar-free yoghurt and making method thereof
  • Soy-isoflavone functional sugar-free yoghurt and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A soy isoflavone functional sugar-free yoghurt is made from the following components in parts by weight:

[0023]

[0024] The soy isoflavones are 40% high-purity edible soy isoflavones powder;

[0025] The starter includes Streptococcus thermophilus and Lactobacillus bulgaricus, the weight ratio of which is 1:1. The method of using the starter to ferment during the preparation process is as follows: soybean isoflavones, xylitol and fresh milk are made into feed liquid The mixture was added with a starter, and fermented at a constant temperature of 40°C for 7 hours.

[0026] Its preparation process is as follows:

[0027] a. Raw material pure milk: select high-quality full-fat sterilized fresh milk;

[0028] b. Mixing ingredients: select 40% high-purity edible soybean isoflavone powder (dosage needs to be within the RNI value) and high-quality xylitol to mix with fresh milk to obtain feed liquid mixture A;

[0029] c. Preheating and homogenization: The liquid mixt...

Embodiment 2

[0039] A soy isoflavone functional sugar-free yoghurt is made from the following components in parts by weight:

[0040]

[0041] The soy isoflavones are 40% high-purity edible soy isoflavones powder;

[0042] The starter includes Streptococcus thermophilus and Lactobacillus bulgaricus, the weight ratio of which is 1:0.8, and the method of using the starter to ferment in the preparation process is as follows: soybean isoflavones, xylitol and fresh milk are made into feed liquid The mixture was added with starter, and fermented at 42°C for 6 hours.

[0043] Its preparation process is as follows:

[0044] a. Raw material pure milk: select high-quality full-fat sterilized fresh milk;

[0045] b. Mixing ingredients: select 40% high-purity edible soybean isoflavone powder (dosage needs to be within the RNI value) and high-quality xylitol to mix with fresh milk to obtain feed liquid mixture A;

[0046] c. Preheating and homogenization: The liquid mixture A in b is pumped from ...

Embodiment 3

[0056] A soy isoflavone functional sugar-free yoghurt is made from the following components in parts by weight:

[0057]

[0058] The soy isoflavones are 40% high-purity edible soy isoflavones powder;

[0059] The starter includes Streptococcus thermophilus and Lactobacillus bulgaricus, the weight ratio of which is 1:1.2, and the method of using the starter to ferment in the preparation process is as follows: soybean isoflavones, xylitol and fresh milk are made into feed liquid The mixture was added with a starter, and fermented at a constant temperature of 44°C for 5 hours.

[0060] Its preparation process is as follows:

[0061] a. Raw material pure milk: select high-quality full-fat sterilized fresh milk;

[0062]b. Mixing ingredients: select 40% high-purity edible soybean isoflavone powder (dosage needs to be within the RNI value) and high-quality xylitol to mix with fresh milk to obtain feed liquid mixture A;

[0063] c. Preheating and homogenization: The liquid mix...

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Abstract

The invention discloses a soy-isoflavone functional sugar-free yoghurt which is capable of improving a female hormone level, has the efficacy of beautifying and delaying senescence and is suitable for diabetics to eat and a preparation method thereof. The soy-isoflavone functional sugar-free yoghurt is prepared from, by weight, 100-110 parts of fresh milk, 0.07-0.08 part of soy isoflavone, 0.15-0.25 part of a leavening agent and 8-12 parts of xylitol. The soy-isoflavone functional sugar-free yoghurt is mainly designed for a large number of adult females, on one hand, the soy isoflavone is called a phytoestrogen, a balanced amount of the soy isoflavone (less than RNI) is added into yoghurt, the morbidities of diseases such as breast cancer, prostatic cancer and colon cancer are reduced favorably, a menopause syndrome and osteoporosis which are caused by reducing of estrogen secretion in menopause are relieved, the leukaemia is effectively inhibited, and the advantages of being capable of fighting fatigue, regulating blood lipid, reducing cholesterol, preventing cardiovascular diseases and the like are achieved; on the other hand, the yoghurt adopts the xylitol to replace sucrose, reducing of energy input is facilitated, and the obesity is prevented, wherein the obesity is usually one of troubles of the adult females.

Description

technical field [0001] The invention relates to the technical field of dairy product production, in particular to soybean isoflavone functional sugar-free yoghurt and a preparation method thereof. Background technique [0002] As a high-quality food, yogurt not only contains rich protein, minerals and other nutrients, but also has the function of regulating intestinal flora and promoting nutrient absorption. At present, the products on the market obtain different varieties by changing the seasoning on the one hand, such as strawberry flavor and original flavor in Yili yogurt; Yogurt etc. With the refinement of the yogurt market, functional yogurt for different groups of people will become the mainstream of the market in the future. However, the development of the above two types of yogurt products has obvious defects, and yogurt products have not really been developed according to the nutritional needs of the population. Contents of the invention [0003] In order to ove...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 陈致印符琼周婵媛罗求实邹坤
Owner HUNAN UNIV OF HUMANITIES SCI & TECH
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