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Low-sugar probiotic triticale yoghurt and preparation method thereof

A technology of probiotics and rye, applied in the direction of milk preparations, dairy products, applications, etc., can solve the problem of weakening mineral absorption, and achieve the effects of promoting mineral absorption, preventing obesity, and improving energy

Pending Publication Date: 2019-05-07
HEBEI UNIV OF ENG
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In addition, in the daily dietary fiber, due to the high content of phytic acid, it tends to weaken the absorption of minerals

Method used

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Embodiment Construction

[0013] A low-sugar probiotic rye yoghurt of the present invention and its preparation method comprise the following raw materials in the weight ratio: 0.2% of bifidobacteria, 1.5% of triticale flour, 4.7% of inulin, 7% of steamed rye kernels, steviol glycosides 3.5%, the balance is pure milk.

[0014] A low-sugar probiotic rye yoghurt described in this patent and its preparation method are as follows: first pass the triticale flour through a 200-mesh sieve, and then pour the screened triticale flour, bifidobacteria and inulin in proportion In pure milk, use a homogenizer to homogenize 1-2 times under the condition of 25Mpa. After the mixture is cooled, put it in a 42°C incubator to ferment for 6 hours. After fermentation, add steamed rye kernels, and then put in 2~ In a refrigerator at 4°C, post-ripen for 24 hours, and then add steviol glycosides to obtain a finished product.

[0015] The above-described embodiments are only descriptions of preferred implementations of the pr...

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Abstract

The invention provides low-sugar probiotic triticale yoghurt and a preparation method thereof. The low-sugar probiotic triticale yoghurt comprises the following raw materials in percentage by weight of 0.2% of bacillus bifidus, 1.5% of triticale flour, 4.7% of inulin, 7% of cooked triticale kernels, 3.5% of steviol glycoside and the balance pure milk. According to the low-sugar probiotic triticaleyoghurt and the preparation method thereof provided by the invention, the preparation method comprises the following steps of firstly, screening the triticale flour with a 200-mesh sieve, pouring thescreened triticale flour, the bacillus bifidus and the inulin in proportion to the pure milk, performing homogenizing under the condition of 25 Mpa with a homogenizer for 1-2 times, after a mixture is cooled, adding the cooled mixture in a thermotank of 42 DEG C for 6h, after fermentation, adding the cooked triticale kernels to obtain a new mixture, adding the new mixture to a refrigerated cabinet of 2-4 DEG C, performing after-ripening for 24h, and then adding the steviol glycoside to obtain finished products. The low-sugar probiotic triticale yoghurt and the preparation method thereof provided by the invention have the advantages of being capable of preventing obesity, promoting mineral absorption, reducing blood pressure and blood sugar, resisting tumors and improving vigour, and beingrich in nutrients, simple and easy in technology and the like.

Description

technical field [0001] The invention relates to a low-sugar probiotic rye yogurt, in particular to a low-sugar probiotic rye yogurt which has the advantages of preventing obesity, promoting mineral absorption, lowering blood pressure and blood sugar, anti-tumor, improving energy, rich nutrition, simple process and easy production, etc. and its preparation method. Background technique [0002] With the development of society and the improvement of living standards, people eat more and more refined food, but the incidence of nutritional diseases such as obesity, arteriosclerosis, and coronary heart disease shows an increasing trend. Many research results have shown that, Insufficient or lack of dietary fiber intake and excessive intake of sugar represented by sucrose in the residents' dietary structure are an important reason for the rise in the incidence of these modern "civilization diseases"; [0003] In addition, in the daily dietary fiber, due to the high content of phyt...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C9/13
Inventor 刘利强杜娟黑少轩胡中元李海芹
Owner HEBEI UNIV OF ENG
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