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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

Pending Publication Date: 2019-12-31
SHANGHAI YAODAN BIOTECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Calcium hydroxide is slightly soluble in water, and its solubility is low. If it is added to yogurt with conventional ingredients, it will easily form agglomerates, affect the taste of yogurt, and even affect normal production; in addition, adding too much calcium hydroxide will also cause The acidity of yogurt is too low, affecting the taste
There are currently no studies on the application of calcium hydroxide to yogurt

Method used

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  • High-calcium low-sugar yogurt with blood pressure-lowering function and preparation method thereof
  • High-calcium low-sugar yogurt with blood pressure-lowering function and preparation method thereof
  • High-calcium low-sugar yogurt with blood pressure-lowering function and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention provides a high-calcium low-sugar yogurt with a blood pressure-lowering function and a preparation method thereof. The raw materials of the high-calcium yoghurt comprise, in percent by weight, 0.04%-0.16% of calcium hydroxide, 1%-4.5% of sugar, 0.01-1% of a starter, and the balance milk. Based on a large number of experimental studies, calcium hydroxide is cleverly used as an additive for preparing the high-calcium yogurt, various factors that restrict the addition of calcium hydroxide are solved, and the high-calcium low-sugar yogurt added with calcium hydroxide is creatively invented. The yogurt is endowed with the high-calcium nutritional value, the texture of the yogurt can be maintained, and stability of the yogurt is ensured. In addition, the long-term consumption of the yogurt has a certain curative effect on hypertension, and thereby the yogurt can be used for adjuvant therapy of hypertension as a food therapy manner. The provided novel high-calcium low-sugar yogurt is a yogurt with fine taste, rich nutrition and unique flavor, and is suitable for drinking of ordinary consumers, calcium-deficient people, and people sensitive to sugar content.

Description

technical field [0001] The invention relates to the field of dairy processing, in particular to a high-calcium and low-sugar yogurt product with the function of lowering blood pressure and a preparation method thereof. Background technique [0002] Calcium is an indispensable substance to maintain life and health, and plays an important role in life activities. The content of calcium in the inorganic matter that constitutes the human body is the largest, and an adult reaches a weight of 1-1.2kg. Calcium is an important physiological regulator of all cellular functions in the body. Calcium is an activator of more than 200 enzymes in the human body, and plays an important role in muscle contraction, cell excitation, and blood coagulation. Calcium deficiency can cause various diseases and seriously endanger human health. [0003] According to the data released by the Chinese Nutrition Society "Reference Intakes of Dietary Nutrients for Chinese Residents", the daily intake of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1322A23V2400/173A23V2400/231A23V2400/125A23V2400/321A23V2400/513A23V2400/515A23V2400/517A23V2400/519A23V2400/175A23V2400/529A23V2400/113A23V2400/51A23V2400/533
Inventor 王立顺孔超越李占明
Owner SHANGHAI YAODAN BIOTECHNOLOGY CO LTD
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