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Red jujube dietary fiber health-care yoghourt and preparation method thereof

A technology for dietary fiber and health yogurt, which is applied in the fields of milk preparations, dairy products, and applications, can solve the problem of insufficient potential function mining of dietary fiber, and achieve the effects of enhanced health care efficacy, effective absorption, and mild conditions.

Inactive Publication Date: 2015-11-11
HEBEI AGRICULTURAL UNIV.
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the current dietary fiber yogurt is to add dietary fiber to yogurt, and the quality of yogurt is improved simply through the performance of dietary fiber itself, but the potential functions of dietary fiber are not sufficiently explored

Method used

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  • Red jujube dietary fiber health-care yoghourt and preparation method thereof
  • Red jujube dietary fiber health-care yoghourt and preparation method thereof
  • Red jujube dietary fiber health-care yoghourt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Example 1 Jujube dietary fiber health yoghurt formula 1

[0019] 800 parts of milk, 15 parts of red date dietary fiber, 60 parts of sweetener, 30 parts of lactic acid bacteria, 6 parts of dark plum, 2 parts of Chinese herbal medicine. The milk used is skimmed fresh milk, the sweetener used is xylitol, the lactic acid bacteria used are equal weight mixtures of Lactobacillus bulgaricus and Streptococcus thermophilus, and the fineness of the used red date dietary fiber is 140 mesh.

Embodiment 2

[0020] Example 2 Jujube dietary fiber health yoghurt formula 2

[0021] 940 parts of milk, 20 parts of red date dietary fiber, 80 parts of sweetener, 50 parts of lactic acid bacteria, 8 parts of dark plum, 4 parts of Chinese herbal medicine. The milk used is skimmed fresh milk, the sweetener used is a mixture of xylitol and protein sugar in equal weight, the lactic acid bacteria used are Lactobacillus bulgaricus and Streptococcus thermophilus mixed in a weight ratio of 3:2, and the fineness of the red date dietary fiber used is 150 mesh .

Embodiment 3

[0022] Example 3 Jujube dietary fiber health yoghurt formula 3

[0023] 862 parts of milk, 18 parts of red date dietary fiber, 70 parts of sweetener, 40 parts of lactic acid bacteria, 7 parts of dark plum, 3 parts of Chinese herbal medicine. The milk used is reconstituted milk made of skimmed milk powder and water, the sweetener used is xylitol, protein sugar and stevioside mixed in equal weight, the lactic acid bacteria used are Lactobacillus bulgaricus and Streptococcus thermophilus mixed in a weight ratio of 1:2, The fineness of the used jujube dietary fiber is 160 mesh.

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Abstract

The invention discloses red jujube dietary fiber health-care yoghourt and a preparation method thereof. The yoghourt is prepared from milk, red jujube dietary fiber, sweetening agent, lactic acid bacteria, dark plum and elsholtzia through the steps of loading the red jujube dietary fiber with medical and edible dual-purpose traditional Chinese medicine components, adding the components into the milk and fermenting. The yoghourt is capable of effectively adjusting the intestinal flora and improving the flavor and nutritive value of the yoghourt. The preparation method has mild conditions so as to ensure effective absorption to the traditional Chinese medicine components by the red jujube dietary fiber as well as prevent the traditional Chinese medicine components from being damaged and invalidated.

Description

technical field [0001] The invention relates to the field of food, in particular to a jujube dietary fiber yoghurt with health care function and a preparation method thereof. Background technique [0002] Yogurt is a semi-solid dairy product made from sterilized and fermented milk. Milk itself is rich in nutrients such as protein, vitamin A, β-carotene, vitamin E, vitamin D, and calcium. It can also synthesize a large amount of B vitamins (such as VB1, VB2, and VB5) in the process of being fermented by lactic acid bacteria. At the same time, the indigestible lactose is fermented into lactic acid, which can stimulate the secretion of gastric juice and improve the body's absorption of Ca, P, Fe and other elements. Yogurt with various flavors and health functions is a trend in the current development of yogurt. [0003] Dietary fiber refers to carbohydrate polymers with a degree of polymerization not less than 10 and not digested and absorbed in the small intestine, including...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 赵文刘敏周茜白冰瑶杨光
Owner HEBEI AGRICULTURAL UNIV.
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