Yoghourt suitable for people with hyperlipidemia to drink and preparation method thereof

A high blood fat and yogurt technology, applied in milk preparations, applications, dairy products, etc., can solve the problems of poor taste of low-fat yogurt products, poor flavor of phytosterol ester raw materials, etc., to improve bad taste and reduce bad flavor Affect, prevent and improve the effect of hyperlipidemia

Pending Publication Date: 2022-08-05
安牧乳业(江苏)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the invention is to solve the problems of poor taste of low-fat yogurt products and poor flavor of phytosterol ester raw materials by adding polymerized whey eggs and selecting functional ingredients on the basis of yogurt eating habits. drinking yogurt products

Method used

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Examples

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Effect test

Embodiment Construction

[0022] The embodiment of the present invention provides a technical solution: a yogurt suitable for people with high blood fat to drink, the yogurt is composed of raw goat milk, pectin, citrus fiber, mogroside, phytosterol ester, polymerized whey protein concentrate, compound fermentation agent processed.

[0023] The amount of pectin is 0.05% to 0.2% by mass.

[0024] The amount of citrus fiber is 0.03% to 0.12% by mass.

[0025] The dosage of mogroside is 0.01%-0.03% by mass.

[0026] The amount of the phytosterol ester is 0.2% to 0.6% by mass.

[0027] The polymerized whey protein concentrate is 4% to 8% by mass.

[0028] The compound starter is composed of basic starter and probiotics. The basic fermentation bacteria are Streptococcus thermophilus and Lactobacillus bulgaricus, and the probiotics are Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei, Bifidobacterium, rhamnose Two or more mixed bacteria in Lactobacillus, wherein the addition amount ...

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PUM

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Abstract

The invention belongs to the technical field of health-care food, and discloses yoghourt suitable for people with hyperlipidemia to drink and a preparation method of the yoghourt. The yoghourt suitable for being drunk by people with hyperlipidemia is processed from raw goat milk, pectin, citrus fiber, mogroside, phytosterol ester, polymerized concentrated whey protein and a composite leavening agent. The low-fat raw goat milk is used as a main raw material, and the polymerized concentrated whey protein, the pectin, the phytosterol ester, the citrus fiber, the compound leavening agent and the mogroside are added, so that the condition that a low-fat product is poor in taste can be improved, and the product has the functional characteristics of preventing and improving hyperlipidemia; meanwhile, the bad flavor influence on the yoghourt product caused by directly adding functional raw materials is avoided or reduced.

Description

technical field [0001] The invention relates to the technical field of health food, in particular to a yogurt suitable for people with high blood fat to drink and a preparation method thereof. Background technique [0002] Hyperlipidemia refers to high blood lipid levels, which can directly cause some diseases that seriously endanger human health, such as atherosclerosis, coronary heart disease, pancreatitis, etc. With the improvement of quality of life, the proportion of people with high blood lipids is increasing. high. [0003] Low-fat yogurt is a dairy product mainly aimed at people with high blood fat, but the current products have the problems of poor taste of low-fat yogurt products and poor flavor of phytosterol ester raw materials. Preparation. SUMMARY OF THE INVENTION [0004] The purpose of the present invention is to solve the problems of poor taste of low-fat yogurt products and poor flavor of phytosterol ester raw materials by adding polymerized whey eggs a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/123
CPCA23C9/1322A23C9/1307A23C9/13A23C9/1238A23C9/123A23V2400/125A23V2400/123A23V2400/113A23V2400/165A23V2400/175A23V2400/249A23V2400/51
Inventor 聂养林黄涛朱志强郑华杰刘阳高阳
Owner 安牧乳业(江苏)有限公司
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