Slimming yogurt powder

Abstract

The present invention relates to the technical field of dairy products, in particular to a slimming yogurt powder. The parts by mass of each component of the yogurt powder are: 90-100 parts of skimmed milk powder, 10-20 parts of desalted whey protein powder, and 1-10 parts of lecithin 10-20 parts of oligosaccharides, 0.1-2 parts of lactobacillus powder, 10-20 parts of soluble dietary fiber, 0.1-0.5 parts of lotus leaf powder, 0.5-3 parts of kelp powder, 1-8 parts of banana powder, and 0.005 parts of vitamin -0.01 part, naringenin 0.001-0.003 part, catechin 0.001-0.003 part. The invented slimming yogurt powder can provide consumers with necessary nutrition for weight loss without harming health, and at the same time can promote metabolism and accelerate calorie burning; strengthen intestinal peristalsis, promote defecation, prevent fat accumulation, and long-term consumption has the effect of losing weight.

Description

technical field [0001] The invention relates to the technical field of milk products, in particular to a diet yogurt powder. Background technique [0002] Yogurt is a kind of milk product that uses milk as raw material, adds beneficial bacteria (starter) to milk after pasteurization, after fermentation, and then cools and fills. During the fermentation process of yogurt, about 20% of sugar and protein in milk are hydrolyzed into small molecules (such as galactose and lactic acid, small peptide chains and amino acids, etc.), and the fat content in milk is generally 3% to 5%. After fermentation, the fatty acid in milk can be increased by 2 times compared with raw milk. These changes make yogurt easier to digest and absorb, and the utilization rate of various nutrients can be improved. Yogurt is fermented from pure milk. In addition to retaining all the nutrients of fresh milk, lactic acid bacteria can also produce a variety of vitamins necessary for human nutrition during the...

AI Technical Summary

Problems solved by technology

In addition to the common function of regulating the stomach, most yogurt products have other functions, which are rare and cannot meet the needs of consumers.