Cereal fermented milk with low glycemic index and preparation method thereof

A low-glycemic, fermented milk technology, applied in the direction of bacteria and lactobacilli used in dairy products and food preparation, can solve the problems of incomplete nutrition, poor taste of grain fermented milk, low health care effect, etc., and achieve low GI value, The effect of promoting dissolution and comprehensive nutrition

Inactive Publication Date: 2019-08-30
ANHUI UNIVERSITY OF TECHNOLOGY AND SCIENCE
View PDF8 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The technical problem to be solved by the present invention: Aiming at the defects and problems existing in the preparation of grain fermented milk at present, the present invention provides a grain fermented milk with low glycemic index, which solves the problems of poor taste and incomplete nutrition of grain fermented milk, and has The health effects of low generative index

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Cereal fermented milk with low glycemic index and preparation method thereof
  • Cereal fermented milk with low glycemic index and preparation method thereof
  • Cereal fermented milk with low glycemic index and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1: prepare the cereal fermented milk of low glycemic index as follows:

[0036] 1. Screening of fermentation bacteria:

[0037] 1. The preparation method of β-glucan high-yielding lactic acid bacteria is as follows:

[0038] (A) Under sterile conditions, multiple strains were isolated from the surface of plant raw materials, and the physiological and biochemical characteristics and sequencing analysis of the strains were performed to obtain plant lactic acid bacteria. The identified plant lactic acid bacteria were placed in 10 mL of 10% sucrose-MRS culture solution. Cultivate for 24 hours;

[0039] (B) Take the fermentation broth from the previous step and subculture it for 5 times according to the volume ratio of 1:10, then measure the content of β-glucan in the culture broth, mix the strains with β-glucan content ≥ 35g / L, and inoculate them in the culture medium containing 20 Expanded culture in % sucrose-MRS medium for 24 hours;

[0040] (C) Determining...

Embodiment 2

[0055] Embodiment 2: prepare the cereal fermented milk of low glycemic index as follows:

[0056] 1. Screening of fermentation bacteria:

[0057] 1. The preparation method of β-glucan high-yielding lactic acid bacteria is as follows:

[0058] (A) Under sterile conditions, multiple strains were isolated from the surface of plant raw materials, and the physiological and biochemical characteristics and sequencing analysis of the strains were performed to obtain plant lactic acid bacteria. The identified plant lactic acid bacteria were placed in 10 mL of 10% sucrose-MRS culture solution. Cultivate for 24 hours;

[0059] (B) Take the fermentation broth from the previous step and subculture it for 15 times according to the volume ratio of 1:20, then measure the content of β-glucan in the culture fluid, mix the strains with β-glucan content ≥ 35g / L, and inoculate them in the culture medium containing 20 Expanded culture in % sucrose-MRS medium for 48 hours;

[0060] (C) Determinin...

Embodiment 3

[0075] Embodiment 3: prepare the cereal fermented milk of low glycemic index as follows:

[0076] 1. Screening of fermentation bacteria:

[0077] 1. The preparation method of β-glucan high-yielding lactic acid bacteria is as follows:

[0078] (A) Under sterile conditions, multiple strains were isolated from the surface of plant raw materials, and the physiological and biochemical characteristics and sequencing analysis of the strains were performed to obtain plant lactic acid bacteria. The identified plant lactic acid bacteria were placed in 10 mL of 10% sucrose-MRS culture solution. Cultivate for 24 hours;

[0079] (B) Take the fermentation liquid from the previous step and subculture it for 10 times at a volume ratio of 1:15, then measure the content of β-glucan in the culture liquid, mix the strains with β-glucan content ≥ 35g / L, and inoculate them in the culture medium containing 20 Expanded culture in % sucrose-MRS medium for 36 hours;

[0080] (C) Determining the cont...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a cereal fermented milk with a low glycemic index and a preparation method thereof. The cereal fermented milk is prepared by fermenting germinated highland barley, protein milk, enzyme-inhibiting compound bacteria and a lactic acid bacteria starter. The protein milk is a mixture of fresh milk and fresh soybean milk. The enzyme-inhibiting compound bacteria are extracted froman acid fermentation broth of Panicum miliaceum, and have an inhibition rate greater than or equal to 45% to alpha-glucosidase. The germinated highland barley has a glycemic index less than or equalto 30. The lactic acid bacteria starter consists of Bifidobacterium lactis and beta-glucan high-yield lactic acid bacteria. The fermentation with mixed strains by a two-step fermentation method significantly increases the content of beta-glucan in the fermented milk, and helps to lower blood sugar. Moreover, the enzyme-inhibiting compound bacteria can significantly inhibit the activity of alpha-glucosidase, and further reduce the GI value. The cereal fermented milk is especially suitable for healthy eating of diabetics.

Description

technical field [0001] The invention relates to the field of grain fermented milk, in particular to grain fermented milk with low glycemic index and a preparation method thereof. Background technique [0002] Glycemic Index (GI, Glycemic Index) refers to the ratio of blood sugar rise after eating food relative to when eating glucose. The higher the GI, the faster the sugar is digested and absorbed. Usually GI below 55 is called low GI food. Generally, foods with a GI value below 40 are foods that diabetics can safely eat. When eating foods with high GI, blood sugar will rise in a short period of time, and insulin will activate body functions to convert the calories eaten into the body into fat. The digestion and absorption of low GI foods will be relatively slow, so that the blood sugar level can be maintained in a relatively stable state, so it can bring a feeling of fullness for a longer period of time. Common soybeans, sugar-free yogurt, highland barley, oats and othe...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1315A23V2400/169A23V2400/531
Inventor 张国强张玉红
Owner ANHUI UNIVERSITY OF TECHNOLOGY AND SCIENCE
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap