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Sucrose-free purple sweet potato and wheat germ stirred yoghurt and preparation method thereof

A stirring type, purple sweet potato technology, applied in the direction of milk preparations, bacteria used in food preparation, dairy products, etc., can solve the problems of high sweetness, after-bitterness, restricting application, etc., to achieve improved taste and low calorific value Effect

Pending Publication Date: 2022-06-03
BENGBU COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Among them, steviol glycoside (C 38 h 60 o 18 ) is a calorie-free natural sweetener extracted from plants. It has the characteristics of pure nature, high sweetness, and low calorie. Its sweetness is 300-400 times that of sucrose, but because of its high sweetness and after-bitterness, etc. Bad taste restricts its application in food

Method used

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  • Sucrose-free purple sweet potato and wheat germ stirred yoghurt and preparation method thereof
  • Sucrose-free purple sweet potato and wheat germ stirred yoghurt and preparation method thereof
  • Sucrose-free purple sweet potato and wheat germ stirred yoghurt and preparation method thereof

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Experimental program
Comparison scheme
Effect test

specific Embodiment 1

Specific Example 1

[0030] In the present embodiment, the specific formula by weight is:

[0031]

[0032] Among them, the compound sweetener is composed of 5g of glucosyl steviol glycosides, 1g of sucralose, 50g of erythritol, and 0.05g of coated citric acid; yogurt strains include Streptococcus thermophilus and Lactobacillus thermophilus. , and the weight ratio of Streptococcus thermophilus and Lactobacillus thermophilus is 2:1; the stabilizer is modified starch.

[0033] figure 1 It is a flow chart of a preparation method of a sucrose-free purple potato wheat germ stirring type yogurt of the present invention, from which it can be seen that the specific preparation method of this implementation is:

[0034] Step S1: Container pretreatment: Sterilize all the containers required in the preparation process.

[0035] Step S2: preparing purple potato juice: clean the fresh purple potato and place it in a juicer, add an appropriate amount of purified water to extract the pu...

specific Embodiment 2

[0040] Step S7: After-cooking the yogurt: after the fermentation, put the yogurt in a refrigerator at 0° C. for 8 hours, stir, bottle, and store it.

Specific embodiment 2

[0042]In the present embodiment, the specific formula by weight is:

[0043]

[0044] Among them, the compound sweetener is composed of 9g of glucosyl steviol glycosides, 3g of sucralose, 100g of erythritol, and 0.1g of coated citric acid; yogurt strains include Streptococcus thermophilus and Lactobacillus thermophilus. , and the weight ratio of the thermophilic Streptococcus lactis and the preservative Lactobacillus is 3:2; the stabilizer is carrageenan.

[0045] figure 1 It is a flow chart of a preparation method of a sucrose-free purple potato wheat germ stirring type yogurt of the present invention, from which it can be seen that the specific preparation method of this implementation is:

[0046] Step S1: Container pretreatment: Sterilize all the containers required in the preparation process.

...

specific Embodiment 3

[0051] Step S6: inoculation and fermentation: add 2 parts of yogurt strains and 1.5 parts of stabilizer to the homogenized and sterilized composite milk powder solution obtained in step S5, fully stir and seal the lid, and ferment at 43°C for 7 hours to obtain fermented yogurt , the pH of this fermented yogurt is 5.0 and the acidity is 85°T.

[0052] Step S7: after-cooking the yogurt: after the fermentation, put the yogurt in a refrigerator at 4° C. for 15 hours, stir, bottle, and store.

Specific embodiment 3

[0054] In the present embodiment, the specific formula by weight is:

[0055]

[0056] Among them, the compound sweetener is composed of 6g of glucosyl steviol glycosides, 2g of sucralose, 80g of erythritol, and 0.08g of coated citric acid; yogurt strains include Streptococcus thermophilus and Lactobacillus thermophilus. , and the weight ratio of the thermophilic Streptococcus lactis and the preservative Lactobacillus is 1:1; the stabilizer is pectin.

[0057] f...

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Abstract

The invention belongs to the technical field of health-care food, and particularly relates to sucrose-free purple sweet potato and wheat germ stirred yogurt which is prepared by taking purple sweet potato juice, wheat germ powder, milk powder, a compound sweetening agent and a stabilizer as main raw materials and adding yogurt strains for fermentation. The raw materials comprise the following components in parts by weight: 50-80 parts of purple sweet potato juice, 20-50 parts of wheat germ powder, 100-150 parts of milk powder, 4-8 parts of a compound sweetening agent, 0.5-1.5 parts of a stabilizer and 1-2 parts of a yoghourt strain; wherein the compound sweetening agent is prepared by mixing 5 to 9 g of glucosyl stevioside, 1 to 3 g of sucralose, 50 to 100 g of erythritol and 0.05 to 0.1 g of coated citric acid; the invention also provides a preparation method of the stirred yogurt. The yoghourt does not contain cane sugar, is low in calorific value and free of decayed teeth, the taste of the yoghourt is improved, the content of various nutritional ingredients in the yoghourt is increased, the healthy consumption concept of consumers is met, enjoyment brought by the taste can be met, the consumers do not have burdens when eating the yoghourt, and the yoghourt has important practical significance.

Description

technical field [0001] The invention belongs to the technical field of health food, and in particular relates to a stir-type yogurt with zero sucrose purple potato and wheat germ and a preparation method thereof. Background technique [0002] Yogurt is an acid coagulation product obtained from microbial fermented milk. Its nutritional value is higher than that of fresh milk and various milk powders. It has good health care functions such as improving the stomach and intestines, reducing constipation, preventing cardiovascular disease, and lowering cholesterol. Favored by consumers, a large amount of sucrose is generally added to traditional yogurt to increase the taste to attract people, but long-term and excessive consumption of sucrose can easily lead to obesity, diabetes, hyperlipidemia, dental caries and other health problems that plague human beings. [0003] In order to alleviate the health problems caused by sweets, namely sucrose, the concept of sugar-free has gradua...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307A23C9/1315A23V2400/123A23V2400/249
Inventor 满云程子龙刘慧方莹王悦悦束琦琳
Owner BENGBU COLLEGE
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