Jerusalem artichoke jam, yoghourt with low glycemic index and preparation method of yoghourt

A technology of artichoke jam and glycemic index, which is applied to milk preparations, dairy products, food science, etc., to achieve the effect of good taste, excellent taste and good stability

Inactive Publication Date: 2020-04-17
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few foods made from Jerusalem artichoke for diabetics on the market at present.

Method used

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  • Jerusalem artichoke jam, yoghourt with low glycemic index and preparation method of yoghourt
  • Jerusalem artichoke jam, yoghourt with low glycemic index and preparation method of yoghourt

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Effect test

preparation example Construction

[0024] Jerusalem artichoke jam is prepared by the following steps: beating Jerusalem artichoke, mixing with sweetener, Jerusalem artichoke stabilizer, essence and water, heating to 90-95°C, keeping warm for 5-20min, cooling to 35-40°C, inoculating Lactobacillus to 1 x 10 6 -8×10 6 cfu / mL fermentation, fermentation time 12-24h, cooled to 15-20 ℃.

[0025] Wherein, Jerusalem artichoke chopping beating can be by conventional method in this field. Preferably, the artichoke sweetener is any two or more of isomaltulose, aspartame, acesulfame K and sucralose; when the artichoke sweetener is aspartame and / or In the case of acesulfame potassium, its addition amount does not exceed the addition amount specified in the national standard GB 2760 food additives, preferably 0.001%-0.01%. The Jerusalem artichoke stabilizer can be a conventional stabilizer in the art, preferably xanthan gum and / or pectin, modified starch, more preferably xanthan gum. The lactic acid bacteria agent is one ...

Embodiment 1

[0036] A kind of Jerusalem artichoke jam, is prepared by following steps:

[0037] Mix 20% beaten Jerusalem artichoke, 4.99% isomaltulose, 0.01% steviol glycoside, 0.5% xanthan gum, 0.01% essence and water supplemented to 100%, heat to 95°C, keep warm for 5min, and cool to 40°C, inoculate 1×106 Lactobacillus plantarum, ferment for 12 hours, and cool at 15°C to obtain Jerusalem artichoke jam.

Embodiment 2

[0039] A kind of Jerusalem artichoke jam, is prepared by following steps:

[0040] Mix the artichoke, 14.999% isomaltulose, 0.001% sucralose, 0.1% xanthan gum, 1.4% modified starch, 0.05% essence and water supplemented to 100% by weight, and heat to 95% ℃, keep warm for 20min, cool to 35℃, inoculate Lactobacillus plantarum to 4×10 6 CFU / ml, Bifidobacterium lactis to 4×10 6 CFU / ml, fermented for 18h, cooled at 20°C, and prepared Jerusalem artichoke jam.

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Abstract

The invention discloses jerusalem artichoke jam, yoghourt with low glycemic index and a preparation method thereof. The preparation method of the yoghourt comprises the steps that raw milk is preheated, a sweetening agent, a stabilizer, soybean protein powder, milk protein powder and whey protein powder are added, an obtained mixture is stirred and mixed to be uniform, heated, homogenized, sterilized and cooled, and a mixed feed liquid is obtained; a leavening agent is added into the mixed feed liquid, fermenting, cooling, and filling are carried out, and jerusalem artichoke jam is added on line to obtain the yoghourt with the low glycemic index. The double-protein yoghourt prepared by optimizing the formula components is rich in nutrition and good in taste, can meet the requirements of diabetes mellitus or sports people on low glycemic index, supplement high-quality protein, and meet the diversified requirements of consumers.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and in particular relates to artichoke jam, low-glycemic-index yogurt and a preparation method thereof. Background technique [0002] Jerusalem artichoke tastes crisp and tender, has high nutritional value, can diuresis and reduce swelling, and can also supplement a variety of beneficial ingredients for the human body. It can be fried or pickled, and it is a frequent visitor on people's tables. In fact, besides its high nutritional value, Jerusalem artichoke also has many health benefits. Jerusalem artichoke also has orthodox, blood pressure lowering, and eyesight functions. Because it contains a large amount of polyfructose such as inulin, it has a good nourishing and conditioning effect on the intestinal tract. The storage period of Jerusalem artichoke is short. On the one hand, it is easy to rot because of long storage time. On the other hand, because of long storage time, some enzymes...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23L21/12
CPCA23C9/13A23C9/1307A23C9/1315A23C9/1322A23L21/12
Inventor 廖文艳王晓晶刘振民徐致远苏米亚沈玲
Owner BRIGHT DAIRY & FOOD
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