Long-shelf-life sugar-free relaxation sleep-assisting yogurt drink and preparation method thereof

A shelf-life, sucrose-free technology, applied in dairy products, dairy products, pharmaceutical formulations, etc., can solve the problems of high sugar content, low temperature storage, and single function, and achieve high acceptability, stress relief, and safety. high effect

Active Publication Date: 2020-07-28
HANGZHOU WAHAHA TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to overcome the problems that traditional yogurt drinks need low-temperature storage, high sugar content, and single function, the p

Method used

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  • Long-shelf-life sugar-free relaxation sleep-assisting yogurt drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A yoghurt drink with no sucrose for long-term shelf life for stress relief and sleep, which is composed of the following components in mass percentage: 10% of whole milk powder, 0.4% of gamma-aminobutyric acid, 0.02% of tea-theanine, 0.03% of chamomile, poria cocos Powder 0.04%, Passion Fruit Jam 3%, European Sour Cherry Powder 0.03%, Jujube Seed Concentrated Juice 0.04%, White Peach Juice Concentrate 3%, Acerola Cherry Juice 3%, Sucralose 0.02%, Xylitol 0.3%, 0.8% of hydroxypropyl distarch phosphate, 0.6% of sodium carboxymethylcellulose, 0.02% of gellan gum, 0.007% of lactic acid bacteria, and the balance of ultrapure water.

[0037](1) Milk preparation: According to the above ratio, weigh 300g / L ultrapure water and preheat it to 50°C, take whole milk powder, add it to ultrapure water, and cut it at medium speed for 12 minutes. The speed is 3500RPM; stand for hydration for 18 minutes, stir until fully dissolved; preheat to 60-65°C, homogenize to obtain the fermentatio...

Embodiment 2

[0045] A yoghurt drink with no sucrose for long-term shelf-life for relaxing stress and promoting sleep, which is composed of the following components in mass percent: 5% whole milk powder, 0.1% gamma-aminobutyric acid, 0.05% tea-theanine, 0.05% chamomile, poria cocos Powder 0.05%, Passion Fruit Jam 5%, European Sour Cherry Powder 0.01%, Jujube Seed Concentrated Juice 0.01%, White Peach Juice Concentrate 5%, Acerola Cherry Juice 5%, Sucralose 0.05%, Xylitol 0.1%, Hydroxypropyl distarch phosphate 0.5%, sodium carboxymethylcellulose 1.0%, gellan gum 0.01%, lactic acid bacteria 0.007%, ultrapure water balance.

[0046] (1) Milk preparation: According to the above ratio, weigh 300g / L ultrapure water and preheat it to 45°C, take whole milk powder, add it into ultrapure water, and cut at medium speed for 10 minutes, then The speed is 3500RPM; stand for hydration for 20 minutes, stir until fully dissolved; preheat to 65°C, homogenize to obtain the fermentation base;

[0047] (2) Hom...

Embodiment 3

[0054] A yoghurt drink with no sucrose for long-term shelf life, stress-relieving and sleep-promoting, which is composed of the following components in mass percent: 7% of whole milk powder, 0.5% of γ-aminobutyric acid, 0.01% of tea-theanine, 0.01% of chamomile, poria cocos Powder 0.01%, Passion Fruit Jam 0.1%, European Sour Cherry Powder 0.05%, Jujube Seed Concentrated Juice 0.05%, White Peach Juice Concentrate 1%, Acerola Cherry Juice 1%, Sucralose 0.01%, Xylitol 0.5%, Hydroxypropyl Distarch Phosphate 1.0%, Sodium Carboxymethyl Cellulose 0.5%, Gellan Gum 0.05%, Lactic Acid Bacteria 0.007%, and the balance of ultrapure water.

[0055] (1) Milk preparation: According to the above ratio, weigh 300g / L ultrapure water and preheat it to 45°C, take whole milk powder, add it to ultrapure water, and cut it at medium speed for 15 minutes. The speed is 3500RPM; stand for hydration for 15 minutes, add white sugar, stir until fully dissolved; preheat to 60-65°C, homogenize to obtain the ...

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Abstract

The invention relates to the technical field of food machining, and in order to solve problems of requirement for low-temperature storage, high sugar content and single function of a conventional yogurt drink, provides a long-shelf-life sugar-free relaxation sleep-assisting yogurt drink and a preparation method thereof. The yogurt drink consists of the following components in percentage by mass: 5to 10% of whole milk powder, 0.1 to 0.5% of gamma-aminobutyric acid, 0.01 to 0.05% of tea theanine, 0.01 to 0.05% of chamomile, 0.01 to 0.05% of poria cocos powder, 0.1 to 5% of passiflora edulis jam, 0.01 to 0.05% of prunus cerasus powder, 0.01 to 0.05% of spina date seed concentrated juice, 1 to 5% of concentrated white peach juice, 1 to 5% of acerola cherry juice, 0.11 to 0.55% of sweetening agent, 0.5 to 1.0% of thickener, 0.15 to 1.05% of stabilizer, 0.007% of leavening agent and the balance of ultrapure water. The long-shelf-life sugar-free relaxation sleep-assisting yogurt drink is notadded with sugar, can be used for various populations with poor sleep caused by anxiety to drink in daily life, is particularly used for populations who not only are disturbed by sleep, but also arelimited to sugar uptake and populations who do not like cold foods, has the advantages of high acceptability, high safety and no side effects, and has important effect value and social value.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a long shelf-life sucrose-free yoghurt drink for soothing stress and promoting sleep and a preparation method thereof. Background technique [0002] With the development of society, fast-paced life and work have brought a lot of pressure to people, and sleep problems caused by this pressure have become a common topic. Statistics show that 21.5% of Chinese people often suffer from insomnia, and a reasonable diet is a factor that cannot be ignored in improving sleep quality. [0003] Milk contains some nutrients that are good for sleep, such as tryptophan, vitamin B6, and calcium. Therefore, dairy products can be used as a natural sleep aid carrier. However, the flavor and high lactose content of milk make some consumers unacceptable. Yogurt drinks also have the nutritional value of milk, and the unique characteristics of yogurt, such as sour taste, fresh flavor and low la...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/133A23C9/137A61K36/736A61P25/00A61P25/20A61K35/20A61K31/198A61K31/197
CPCA23C9/13A23C9/133A23C9/1307A23C9/1322A23C9/137A61K36/736A61K36/725A61K36/28A61K36/185A61K36/076A61K35/20A61K31/198A61K31/197A61P25/00A61P25/20A61K2236/19A61K2300/00
Inventor 刘冠辰谈文诗赵越王健冯玉红欧凯李言郡
Owner HANGZHOU WAHAHA TECH
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