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Xylitol yoghurt and preparation technology thereof

A preparation process, xylitol technology, applied in the direction of milk preparations, bacteria used in food preparation, dairy products, etc., can solve the problems that diabetics cannot drink, and achieve the effects of improving appetite, easy digestion and absorption, and weakening toxins Effect

Inactive Publication Date: 2018-03-09
本溪木兰花乳业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The coagulated flavored yoghurt sold in the market is not drinkable by diabetics due to the addition of white granulated sugar in the ingredients.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Xylitol yogurt is prepared from the following raw materials in parts by weight: 900kg of anti-milk, 5kg of isomaltooligosaccharide, 1kg of xylitol, 5kg of compound thickener, 0.1kg of acesulfame potassium, and 0.1kg of aspartame , salt 0.05kg, lactic acid bacteria 5kg, strains (95 parts of Streptococcus thermophilus, 5 parts of Lactobacillus bulgaricus) 200U.

[0024] The composite thickener is prepared from the following raw materials in parts by weight: 60 parts of acetylated distarch phosphate, 30 parts of guar gum and 10 parts of gellan gum.

[0025] Xylitol yogurt has insufficient nutrients, poor flavor and taste, soft tissue state, not outstanding flavor, and poor sweet-sour ratio after fermentation.

Embodiment 2

[0027] Xylitol yogurt is prepared from the following raw materials in parts by weight: 930kg of anti-milk, 8kg of isomaltooligosaccharide, 3kg of xylitol, 8kg of compound thickener, 0.2kg of acesulfame potassium, and 0.2kg of aspartame , salt 0.1kg, lactic acid bacteria 10kg, strains (95 parts of Streptococcus thermophilus, 5 parts of Lactobacillus bulgaricus) 200U.

[0028] The composite thickener is prepared from the following raw materials in parts by weight: 60 parts of acetylated distarch phosphate, 30 parts of guar gum and 10 parts of gellan gum.

[0029] Xylitol yogurt has insufficient nutrients, poor flavor and taste, soft tissue state, not outstanding flavor, and poor sweet-sour ratio after fermentation.

Embodiment 3

[0031] Xylitol yogurt is prepared from the following raw materials in parts by weight: 950kg of anti-milk, 10kg of isomaltooligosaccharide, 5kg of xylitol, 10kg of compound thickener, 0.26kg of acesulfame potassium, and 0.26kg of aspartame , salt 0.15kg, lactic acid bacteria 10kg, strains (95 parts of Streptococcus thermophilus, 5 parts of Lactobacillus bulgaricus) 200U.

[0032] The composite thickener is prepared from the following raw materials in parts by weight: 60 parts of acetylated distarch phosphate, 30 parts of guar gum and 10 parts of gellan gum.

[0033] Xylitol yoghurt meets the nutritional content list, with good flavor and taste. The yoghurt is firm and tofu-like, and has a good ratio of sweet and sour after fermentation.

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PUM

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Abstract

The invention provides xylitol yoghurt and a preparation technology thereof, and relates to the technical field of yoghurt. The xylitol yoghurt is prepared from the following raw materials in parts byweight: 900-990 parts of antibiotic-free milk, 5-15 parts of isomalto-oligosaccharide, 1-9 parts of xylitol, 5-15 parts of a compound thickening agent, 0.1-0.5 part of acesulfame potassium, 0.1-0.5 part of aspartame, 0.05-0.5 part of table salt, 5-10 parts of lactic acid bacteria and 200 parts of strains. The preparation technology provided by the invention can decompose lactose and protein in the milk, thus enabling the yoghurt to be more easily digested and absorbed by a human body; the yoghurt has the effects of promoting gastric secretion, improving appetite and enhancing digestion; the lactic acid bacteria can reduce the generation of certain cancerogenic substances, thus having a function of preventing cancers; the yoghurt can inhibit the proliferation of spoilage bacteria in the intestinal tract and weaken the toxins produced by the spoilage bacteria in the intestinal tract; the yoghurt has a cholesterol-lowering effect, thus being especially suitable for people with hyperlipidemia to drink.

Description

technical field [0001] The invention relates to the technical field of yoghurt, in particular to a xylitol yoghurt and a preparation process thereof. Background technique [0002] Xylitol yogurt is a solidified flavored fermented milk, and it is a yogurt without adding white sugar. The flavored yoghurt of the coagulation type sold in the existing market is owing to all adding white granulated sugar in the batching, and the diabetic can not drink. This product adds xylitol instead of white sugar, and xylitol is used as a sweetener, nutritional supplement and auxiliary therapeutic agent for diabetics: xylitol is an intermediate in the metabolism of sugar in the human body, and the lack of insulin in the body affects sugar metabolism. Xylitol can pass through the cell membrane and be absorbed by the tissue without the need for insulin to provide nutrients and energy to the cells without causing an increase in blood sugar levels, eliminating the three symptoms of diabetics afte...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/1307A23V2400/123A23V2400/249
Inventor 韩晓光
Owner 本溪木兰花乳业有限责任公司