High-calcium low-sugar yogurt with blood pressure-lowering function and preparation method thereof
A technology of yogurt and high calcium, applied in milk preparations, bacteria used in food preparation, dairy products, etc., can solve the problems of affecting the taste, reducing the acidity of yogurt, and easy to form agglomerates, so as to achieve good stability and taste, The effect of promoting the growth and maintaining stability of probiotics
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Embodiment 1
[0034] Example 1: Preparation of high-calcium and low-sugar yogurt
[0035] 1. Raw material formula (measured in 1000g):
[0036]
[0037] Wherein, the starter includes 0.05g of Lactobacillus bulgaricus, 0.05g of Streptococcus thermophilus, and other bacterial strains include Lactobacillus acidophilus, Bifidobacterium BB-12, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium lactis, Bifidobacterium adolescentis, Bifidobacterium bifidum, Bifidobacterium infantis, Lactobacillus reuteri, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetyl, Leuconostoc enteritidis subsp. enterica, rhamnose Lactobacillus and Lactobacillus casei total 0.9g.
[0038] 2. Preparation method:
[0039] (1) Treatment of calcium hydroxide:
[0040] Calcium hydroxide is pre-dissolved, and the treatment conditions are as follows: use a sterile container to prepare a suspension with 4°C pre-cooled sterile water five times that of calcium hydroxide;
[0041] (2) Fermentation...
Embodiment 2
[0093] Embodiment 2. study the health care effect of the yogurt made by the present invention for lowering blood pressure by animal experiments
[0094] 1. Experimental animals
[0095] A total of 12 male SHRs (purchased from the Southern Model Organism Research Center), 14 weeks old, weighing 270-290g,
[0096] 2. Experimental method
[0097] Breeding conditions: Animals were reared in single cages, the temperature was 20-22°C, the lights were on for 12 hours, and the lights were turned off for 12 hours. During the 1-week adaptation period, the rats were fed a normal diet, and then the animals were randomly divided into 2 diet groups (n=6 for each group) and fed with control and experimental diets for 6 weeks, respectively. The control group was fed with the yogurt of Comparative Example 1 (30ml / kg BW)+common feed, and the experimental group was fed with the high-calcium and low-sugar yogurt (30ml / kg BW) of Example 1+common feed.
[0098] The systolic and diastolic blood p...
Embodiment 3
[0101] Embodiment 3. The health-care effect of the yogurt made by the present invention for lowering blood pressure
[0102] Select 30 subjects with essential hypertension, systolic blood pressure ≥ 140mmHg and diastolic blood pressure ≥ 90mmHg, including 17 males and 13 females; the youngest is 37 years old, the oldest is 60 years old, and the average is 45 years old. The highest systolic blood pressure was 167mmHg, the lowest was 140mmHg, and the average was 155mmHg; the highest diastolic blood pressure was 110mmHg, the lowest was 90mmHg, and the average was 102mmHg. Take 300ml of high-calcium yogurt made in Example 1 of the present invention every day for two weeks. Two weeks later, the blood pressure of 30 patients was measured and the data was recorded. The statistical results of the data are shown in Table 8 and Table 9. The results showed that the blood pressure of 27 patients was reduced to varying degrees, and the effective rate was 90%. The average systolic blood pr...
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