Yoghourt with efficacy of preventing obesity and preparation method thereof
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A technology for yogurt and obesity, which is applied to medical preparations containing active ingredients, milk preparations, bacteria used in food preparation, etc. Taste, weight gain relief effect
Pending Publication Date: 2021-07-23
CHONGQING TIANYOU DAIRY CO LTD
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[0005] There are related products with added probiotics, but their efficacy in preventing obesity is not significant
Method used
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Embodiment 1
[0042] This embodiment provides a kind of yoghurt with the effect of preventing obesity. The raw materials for preparing the yoghurt include fresh milk, polydextrose, Bifidobacterium lactis TY-S01, mulberry leaf extract gel particles and white granulated sugar. The weight of each raw material The share ratio is:
[0043]
[0044] Wherein, the Bifidobacterium lactis TY-S01 is preserved in China General Microorganism Culture Collection Center (CGMCC), and its strain preservation number is CGMCC 21255.
[0045] The mulberry leaf extract gel particle is extracted and obtained by the following method:
[0046] (1) Obtaining the mulberry leaf extract: after drying and pulverizing the dried mulberry leaves, mix them with ethanol aqueous solution with a mass concentration of 50%-75% in a ratio of 1:5 to 1:20 in parts by weight, and heat them at 75°C Extract at lower temperature for 2 hours, carry out suction filtration after cooling, evaporate the suction filtrate with a rotary ev...
Embodiment 2
[0059] This embodiment provides a kind of yoghurt with the effect of preventing obesity. The raw materials for preparing the yoghurt include fresh milk, polydextrose, Bifidobacterium lactis TY-S01, mulberry leaf extract gel particles and white granulated sugar. The weight of each raw material The share ratio is:
[0060]
[0061] The raw materials and preparation method of the yoghurt are the same as in Example 1.
[0062] The yoghurt that above-mentioned preparation obtains has carried out the detection of following product index:
[0063] (1) Sensory requirements
[0064] Take an appropriate amount of sample in a 50mL beaker, observe the color and tissue state under natural light. Smell its smell, rinse mouth with warm boiled water, taste the taste.
[0065] Table 1 Sensory Requirements
[0066]
[0067] Tests have shown that the yoghurt produced according to the recipes of Examples 1 and 2 all have good sensory properties and meet the requirements of GB19302-2010....
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Abstract
The invention provides a yoghourt with the efficacy of preventing obesity and a preparation method thereof, raw materials for preparing the yoghourt comprise fresh milk, polydextrose, bifidobacterium lactis TY-S01, white granulated sugar and mulberry leaf extract gel particles, and the yoghourt is prepared through the steps of material melting, homogenization, pasteurization, cooling, inoculation, fermentation, fermentation termination, after-ripening and the like. The probiotics, the polydextrose and the mulberry leaf extract gel particles are added into the yoghurt to prepare the yoghurt with the efficacy of preventing obesity, and gavage experiments are performed on high-fat fed mice to determine that the yoghurt can regulate intestinal flora composition of the mice and achieve the effects of controlling the body weight, blood fat, cholesterol and the like of the mice.
Description
technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to yoghurt with the effect of preventing obesity and a preparation method thereof. Background technique [0002] Eating high-fat foods can easily make people obese, which in turn can cause lipid metabolism and glucose metabolism disorders in the body, and even induce arteriosclerosis, coronary heart disease, cancer and other diseases that seriously endanger human health. If excessive fat intake cannot be broken down in time, it will lead to the deposition of fat in tissues and blood vessel walls, causing cardiovascular diseases. Cardiovascular disease is the main cause of death of people of all ages in all countries in the world, accounting for about 30% to 50% of the death toll. In addition, a large number of epidemiological studies have found that the incidence of upper respiratory tract infection, the incidence of infectious diseases, the incidence and mortal...
Claims
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