Cane sugar-free flavor fermented milk for continuously providing energy and preparation method thereof

A sucrose-free, fermented milk technology, applied to bacteria and lactobacilli used in dairy products and food preparation, can solve the problems of non-sustainable energy and unstudied functional synergy of functional sugars, etc., to reduce atherosclerosis The risk of sclerosis, the risk of reducing blood lipids, and the effect of mellow aroma

Inactive Publication Date: 2016-05-04
JUNLEBAO DAIRY GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The energy provided by this program is not sustainable; in addition, the added sweetener is suitable for diabetics, but the functional role of functional sugar in yogurt and the synergistic effect with dietary fiber have not been studied

Method used

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  • Cane sugar-free flavor fermented milk for continuously providing energy and preparation method thereof
  • Cane sugar-free flavor fermented milk for continuously providing energy and preparation method thereof
  • Cane sugar-free flavor fermented milk for continuously providing energy and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Example 1 A sucrose-free flavored fermented milk that continuously provides energy and its preparation method

[0036] This embodiment provides a sucrose-free flavored fermented milk that continuously provides energy. The raw materials for making it are: 810 kg of raw milk (wherein the protein content is 2.90%, the fat content is 3.2%, and the non-fat milk solids are 8.1%), natural sweeteners 0.25kg (0.15kg of Luo Han Guo powder and 0.1kg of steviol glycoside), 30kg of isomaltulose, 80kg of crystalline fructose, 1kg of pectin and gelatin each as a stabilizer, 22kg of soluble dietary fiber polydextrose, emulsifier diacetyl tartaric acid mono-diglycerol Ester 0.5kg, and mixed strain 280DCU (including Lactobacillus acidophilus strain 180DCU, Lactobacillus bulgaricus strain 100DCU).

[0037] The preparation method of the sucrose-free flavored fermented milk comprises the following steps carried out in sequence:

[0038] ① Ingredients

[0039] i. Heat 100kg of raw milk to ...

Embodiment 2-10

[0053] Examples 2-10 are respectively a sucrose-free flavored fermented milk that continuously provides energy and a preparation method thereof. Their formulas differ from those in Example 1 only in the types and amounts of ingredients. See Table 1 for details. :

[0054] Table 1 Example 2-10 list of ingredients

[0055]

[0056]

[0057] The method for preparing sucrose-free flavored fermented milk that continuously provides energy in Examples 2-10 differs from the corresponding preparation method in Example 1 only in that the control parameters in the process are different, and the quality of the produced product is also different. Differences, see Table 2 for details:

[0058] Table 2 embodiment 2-10 control parameter statistical table

[0059]

[0060]

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PUM

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Abstract

The invention discloses cane sugar-free flavor fermented milk for continuously providing energy and a preparation method thereof. The cane sugar-free flavor fermented milk is prepared from cow milk, a natural sweetener, isomaltulose, crystalline fructose, a stabilizing agent, an emulsifier, meal fibers and a strain. The natural sweetener is grosvenor momordica fruit powder or/and stevioside. The cane sugar-free flavor fermented milk has a sweet taste of natural and healthy raw materials, has characteristics of natural sweet taste, fine taste and mellow fragrance, has protein content greater than or equal to 2.3%, fat content greater than or equal to 2.5%, acidity greater than or equal to 70 degree T and meal fiber content of 1-3%, can continuously provide energy for diabetics and blood sugar sensitive people, can inhibit fat storage, can reduce diabetic blood fat increasing trend and can reduce a diabetic atherosclerotic risk. The preparation method is suitable for preparation of fermented milk. The cane sugar-free flavor fermented milk is suitable for various people and is especially suitable for diabetics and blood sugar sensitive people.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to a fermented milk product, in particular to a sucrose-free flavored fermented milk that continuously provides energy and a preparation method thereof. Background technique [0002] With the gradual improvement of people's living standards, people's pursuit of food nutrition and health care is also getting higher and higher. Dairy products, as a representative of nutrition, are also increasingly becoming the choice of a wider group of people. However, diabetics and people with blood sugar sensitivity are limited in choosing dairy products, especially yogurt, because they cannot consume sucrose. The incidence of diabetes is increasing day by day, and it has become the third chronic disease that seriously threatens human health after tumors and cardiovascular diseases. Therefore, it is necessary to provide a fermented milk containing natural sweeteners and functional sugars for diabeti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C9/127
CPCA23C9/123A23C9/127A23V2400/123A23V2400/147A23V2400/113A23V2400/165A23V2400/231A23V2400/249A23V2400/51
Inventor 朱宏李丽华王红叶陈彩锐康志远苏海涛刘凤昝韩美娜郭慧姚欢范如意
Owner JUNLEBAO DAIRY GRP CO LTD
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