Low-GI yoghourt suitable of diabetic patients and preparation method thereof

A technology of diabetes and yogurt, applied in milk preparations, bacteria used in food preparation, application, etc., to achieve the effect of strong satiety, smooth taste and easy operation

Pending Publication Date: 2020-07-14
玛士撒拉(上海)医疗科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, in order to give yogurt a good taste, merchants will add sucrose to yogurt. Since diabetics cannot drink sugary milk and yogurt, they have long been unable to set foot in dairy products, which are highly nutritious foods.

Method used

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  • Low-GI yoghourt suitable of diabetic patients and preparation method thereof
  • Low-GI yoghourt suitable of diabetic patients and preparation method thereof
  • Low-GI yoghourt suitable of diabetic patients and preparation method thereof

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preparation example Construction

[0026] The raw materials for preparing the low GI yoghurt provided by the invention include 20-40 parts of raw milk, preferably 25-35 parts.

[0027] The preparation raw material of the low GI yoghurt provided by the invention also includes 5-20 parts of white kidney beans, preferably 5-10 parts.

[0028] The preparation raw material of the low GI yoghurt provided by the present invention also includes 5-20 parts of chickpeas, preferably 10-15 parts.

[0029] The present invention adopts white kidney beans and chickpeas with low GI values. White kidney beans are rich in nutrition, rich in protein, amino acids, B vitamins and vitamin C. In addition, white kidney beans are rich in α-amylase inhibitors, which can effectively inhibit Cut off the decomposition of starch in high-starch foods (grains, pasta, rice and related pastries and snacks), delaying the digestion and absorption of carbohydrates; chickpeas are foods with low GI value, and many active substances such as isoflavon...

Embodiment 1

[0058] This embodiment provides a low GI yogurt suitable for diabetic patients, wherein the yogurt includes the following components by weight: 35 parts of raw milk, 31.992 parts of water, 6 parts of white kidney beans, 12 parts of chickpeas, and 4 parts of resistant dextrin 2 parts, 2 parts of inulin, 1 part of xylitol, 2 parts of isomalto-oligosaccharide, 2 parts of konjac powder, 2 parts of whey protein powder, 0.008 part of Luo Han Guo extract, 2 parts of sodium carboxymethyl cellulose, bacteria ( Lactobacillus bulgaricus: Streptococcus thermophilus: Bifidobacterium mass ratio = 1:1:1) 1 part.

[0059] The production steps are as follows:

[0060] 1) Soak white kidney beans and chickpeas in clean water for 24 hours, grind, filter and take the filtrate, boil for 5 minutes and cool, add milk to obtain mixture A.

[0061] 2) Dissolve whey protein powder, resistant dextrin, inulin, erythrose, xylooligosaccharide, konjac powder, stabilizer, Luo Han Guo extract, add to the mixt...

Embodiment 2

[0066] This embodiment provides a low GI yogurt suitable for diabetic patients, wherein the yogurt includes the following ingredients in parts by weight: 28 parts of raw milk, 36.992 parts of water, 5 parts of white kidney beans, 12 parts of chickpeas, and 5 parts of resistant dextrin 3 parts, 3 parts of inulin, 1 part of xylitol, 2 parts of isomalto-oligosaccharide, 1 part of konjac powder, 3 parts of whey protein powder, 0.008 parts of Luo Han Guo extract, 2 parts of carrageenan, bacteria (Streptococcus thermophilus : Bifidobacterium mass ratio=2:1) ​​1 part.

[0067] The production steps are as follows:

[0068] 1) Soak white kidney beans and chickpeas in clean water for 24 hours, grind, filter and take the filtrate, boil for 5 minutes and cool, add milk to obtain mixture A.

[0069] 2) Dissolve whey protein powder, resistant dextrin, inulin, xylitol, isomaltooligosaccharide, konjac powder, stabilizer, Luo Han Guo extract in alcohol, add to the mixture A in step 1) and mix...

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Abstract

The present invention provides low-GI yoghourt suitable of diabetic patients. The low-GI yoghourt is prepared from the following raw materials in parts by mass: 20-40 parts of raw milk, 5-20 parts ofwhite kidney beans, 5-20 parts of chickpeas, 2-10 parts of resistant dextrin, 1-10 parts of inulin, 1-8 parts of konjac powder, 1-8 parts of a protein raw material, 1-10 parts of a stabilizer, 0.5-3 parts of lactic acid bacteria, 1-5 parts of sugar alcohol, 1-5 parts of functional oligosaccharides, 0.01-0.2 parts of fructus momordicae extract and 15-35 parts of water. The yoghurt provided by the present invention has the relatively low GI value, can effectively control the blood sugar peak value after being eaten by crowds in need of blood sugar control, is high in dietary fiber content and strong in satiety, can take the weight control effect, is smooth in taste and moderate in sweetness, and has the relatively good flavor. The preparation method is simple and easy to operate, and large-scale production can be realized.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a low-GI yoghurt suitable for diabetic patients and a preparation method thereof. Background technique [0002] According to the WHO report, diabetes is the third chronic non-communicable disease that seriously threatens human health after tumors and cardiovascular diseases. The prevalence of diabetes is rising rapidly around the world. Diabetes is one of the most important NCDs currently threatening global human health. According to statistics from the International Diabetes Federation (IDF), the number of diabetic patients in the world has reached 370 million in 2011, of which 80% are in developing countries, and it is estimated that by 2030 there will be nearly 550 million diabetics worldwide. Our country is also facing a huge challenge brought about by the diabetes pandemic. Although there are good prevention and treatment guidelines for diabetes treatment and mana...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A23C9/13
CPCA23C9/133A23C9/1307A23C9/1315A23C9/13A23V2400/123A23V2400/51A23V2400/249
Inventor 张波唐黎明崔鹏举刘竞男徐佳
Owner 玛士撒拉(上海)医疗科技有限公司
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