Yogurt powder for improving sleep quality

Abstract

The present invention relates to the technical field of dairy products, particularly to a yogurt powder for improving sleep quality. The yogurt powder comprises, in parts by weight, 90-100 parts of milk powder, 10-20 parts of whey protein powder, 1-10 parts of phospholipids, 0.05-11.02 parts of a sleep facilitating composition, 1-15 parts of oligosaccharides, 0.1-15 parts of sugar cane juice freeze-dried powder, 0.1-2 parts of lactobacillus powder, 3-8 parts of soluble dietary fibers, 0.003-0.005 part of vitamins, and 0.001-0.003 part of minerals. The sleep facilitating composition comprises 0.01-0.08 part of gamma-aminobutanoic acid, 0.01-5 parts of lotus seed powder, 0.01-5 parts of apple powder, 0.01-0.3 part of a wild jujube extract, 0.001-0.003 part of calcium carbonate, 0.001-0.003 part of magnesium sulfate, and 0.001-0.003 part of zinc oxide. Since the yogurt powder provided by the invention comprises the sleep facilitating components, such as the gamma-aminobutanoic acid, 0.01-5 parts of the lotus seed powder, the apple powder, the wild jujube extract, etc., the yogurt powder can regulate metabolism and improve the brain cell inhibitory function, and has the effects of tranquilizing the mind, facilitating sleep, and alleviating symptoms of neurasthenia, amnesia, insomnia and dreaminess. Consumers can perform fermentation by themselves according to their needs, and the preparation process of the yogurt powder is convenient. The yogurt powder is free of hypnotics, and is safe and reliable, and can be eaten for a long time.

Description

technical field [0001] The invention relates to the technical field of dairy products, in particular to yoghurt powder for improving sleep quality. 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 hum...

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.