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Probiotic yoghurt with hypoglycemic effect and preparation method thereof

A technology of probiotics and yogurt, applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve the problems of adding yogurt, not focusing on it, and yogurt that does not have the ability to lower blood sugar, achieving a delicate taste, increasing blood sugar High blood sugar effect and safety

Pending Publication Date: 2021-07-23
XIAN GIANT BIOGENE TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the yogurt prepared by this invention does not have the effect of lowering blood sugar, and there is no focus on whether the addition of Lactobacillus casei Zhang bacteria powder can increase the stability of probiotics in yogurt

Method used

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  • Probiotic yoghurt with hypoglycemic effect and preparation method thereof
  • Probiotic yoghurt with hypoglycemic effect and preparation method thereof
  • Probiotic yoghurt with hypoglycemic effect and preparation method thereof

Examples

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preparation example Construction

[0101] The present application also provides a method for preparing probiotic yoghurt with hypoglycemic effect, which is characterized in that it comprises the following steps:

[0102] Preparing the Pueraria root extract: pulverizing the Pueraria root, adding water, heating, extracting, and filtering to obtain the Pueraria root extract;

[0103] Preparation of mixture 1: adding xylitol to milk to obtain mixture 1;

[0104] Preparation of mixture 2: adding protein liquid and prebiotics to the mixture 1 to obtain mixture 2;

[0105] Prepare fermentation medium: mix the kudzu root extract with the mixture 2, then heat up, homogenize, and sterilize to obtain a fermentation medium;

[0106] post-fermentation ripening: the fermentation medium is inoculated with the first probiotic and the second probiotic for fermentation and post-ripening to obtain the probiotic yoghurt.

[0107] "Extraction" in this application refers to the preparation of useful components (such as components ...

Embodiment 1

[0141] (1) Take 100g of kudzu root, wash it, dry it, crush it, add 1.5kg of water, soak it for 0.6h, extract it after heating to 106°C for 1.2h, and obtain 1.4kg of kudzu root extract after filtering;

[0142] (2) After filtering 250kg of fresh milk, heat it to 40°C, then add 11.2kg of xylitol, and after the xylitol dissolves, heat it to 90°C and keep it warm for 25min to obtain mixture 1;

[0143] (3) Cool the mixture 1 to 40°C, then add 1.8kg protein solution and 80g fructo-oligosaccharide to the mixture 1, keep stirring for 30min to obtain mixture 2;

[0144] (4) After mixing 1.4kg of kudzu root extract with the mixture two, the temperature was raised to 60°C, homogenized at 25MPa, and then pasteurized at 85°C for 15s to obtain a fermentation medium;

[0145] (5) Cool the fermentation medium to 38°C, inoculate 140g of the first probiotic and 90g of the second probiotic on the fermentation medium for fermentation, and terminate the fermentation until the acidity of the ferme...

Embodiment 2

[0148] (1) Take 129g of kudzu root, wash it, dry it, crush it, add 2.0kg of water, soak it for 0.6h, extract it after heating to 106°C for 1.2h, and obtain 1.8kg of kudzu root extract after filtering;

[0149] (2) After filtering 300kg of fresh milk, heat it to 40°C, then add 13.1kg of xylitol, and after the xylitol dissolves, heat it to 90°C and keep it warm for 25min to obtain mixture 1;

[0150] (3) Cool the mixture 1 to 40°C, then add 2kg protein solution and 100g fructo-oligosaccharide to the mixture 1, keep stirring for 30min to obtain mixture 2;

[0151] (4) After mixing 1.8kg of kudzu root extract with the mixture two, the temperature was raised to 60°C, homogenized at 25MPa, and then pasteurized at 85°C for 15s to obtain a fermentation medium;

[0152] (5) Cool the fermentation medium to 38°C, inoculate 90g of the first probiotic and 110g of the second probiotic on the fermentation medium for fermentation, and terminate the fermentation until the acidity of the fermen...

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Abstract

The invention discloses a probiotic yoghourt with a hypoglycemic effect, which is characterized in that the probiotic yoghourt is prepared from a radix puerariae extracting solution, xylitol, milk, prebiotics, protein liquid, first probiotics and second probiotics. The invention further discloses a preparation method of the probiotic yoghurt with the hypoglycemic effect, which is characterized by comprising the following steps: preparing the radix puerariae extracting solution: crushing radix puerariae, adding water, heating, extracting, and filtering to obtain the radix puerariae extracting solution; preparing a mixture I: adding the xylitol into the milk to obtain the mixture I; preparing a mixture II: adding the protein liquid and the prebiotics into the mixture I to obtain the mixture II; preparing a fermentation culture medium: mixing the radix puerariae extracting solution with the mixture II, and then heating, homogenizing and sterilizing to obtain the fermentation culture medium; and fermentation and after-ripening: inoculating the fermentation culture medium with the first probiotics and the second probiotics for fermentation and after-ripening to obtain the probiotic yoghourt.

Description

technical field [0001] The application relates to the technical field of food processing, in particular to a probiotic yoghurt with hypoglycemic effect and a preparation method thereof. Background technique [0002] The probiotics contained in yogurt can promote intestinal digestion and improve intestinal flora. Traditional yogurt is fermented by Lactobacillus bulgaricus and Streptococcus thermophilus. Due to the drastic changes in the growth environment of probiotics in yogurt during the fermentation process, the total number of viable bacteria in yogurt on the market is small, and it is difficult to achieve the application effect. Magnitude. Eurotium cristatum is a kind of probiotics. Because its spores are golden yellow in the production process of Fuzhuan tea, it is also known as "Golden Flower Fungus". A gray-green Aspergillus fungus. Non-Patent Document 1 conducted a study on alloxan-induced diabetic mice, and found that the extract of Camellia japonica can signific...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/13A23C9/1307A23C9/1315A23V2400/157A23V2400/123A23V2400/175A23V2400/249
Inventor 范代娣徐茹张艳宜段志广
Owner XIAN GIANT BIOGENE TECH CO LTD
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