Sugar reducing yoghurt

A yogurt and hypoglycemic technology, applied in the directions of milk preparations, dairy products, medical preparations containing active ingredients, etc., can solve problems such as insignificant effects, and achieve the effects of no toxic and side effects, simple preparation method, and improved nutritional value.

Inactive Publication Date: 2005-01-12
林红伍
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] This kind of Chinese patent medicine for treating diabetes, because they are all compound pr

Method used

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  • Sugar reducing yoghurt
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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1. A hypoglycemic yoghurt food, containing plant Kochia Kochia juice with hypoglycemic effect in the yoghurt.

[0031] Its weight percent composition is: 50% of fermented milk, 7% of white granulated sugar, 10% of Kochia Kochia Juice, 0.35% of stabilizer (CMC, pectin), 0.1% of citric acid, 0.02% of fresh milk essence, and the rest is water.

Embodiment 2

[0033] Refer to attached figure 1 .

[0034] The hypoglycemic yoghurt of embodiment 1 can be adopted to prepare the process:

[0035] 1. Production of fermented milk: fresh milk is sterilized, cooled, inoculated, fermented, cooled and stirred;

[0036] 2. Plant Kochia treatment: Plant Kochia leaves or stems are selected, cleaned and then squeezed;

[0037] 3. Mixing of ingredients: Mix Kochia Kochia Juice and required water and heat to 60°C, then add CMC stabilizer, pectin, white sugar, citric acid, and fresh milk essence into vigorous stirring, mix, and cool to 45°C;

[0038] 4. Mixing treatment: mix the fermented milk and ingredients, stir evenly, sterilize and cool, at 200-250kg / cm 2 Homogenize under pressure to fully emulsify the material, increase stability, and finally fill.

Embodiment 3

[0040] The invention relates to a hypoglycemic yogurt food, which contains Kochia scopia leaf and Kochia stem components with hypoglycemic effect in the yogurt. Its weight percent composition is: 45% of fermented milk, 8% of white granulated sugar, 15% of Kochia scoparia leaves and stems, 0.4% of stabilizers (CMC, pectin), 0.1% of citric acid, 0.02% of fresh milk essence, and the rest is water.

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Abstract

A hypoglycermic sour milk for treating diabetes features that it contains the hypoglycemic component prepared from broom cypress.

Description

technical field [0001] The invention belongs to the technical field of medicinal food processing, in particular to a hypoglycemic yoghurt. Background technique [0002] Diabetes is the third major disease that endangers human health. Diabetes will not heal for life, and its complications are extensive and serious. Chemically synthesized hypoglycemic drugs have different curative effects and large side effects. Long-term use of insulin produces antibodies, the biological activity is reduced, the dose is increased, and hyperinsulinemia may occur. [0003] Chinese patent CN1263811A discloses "a traditional Chinese medicine capsule for treating diabetes and its preparation method". , schisandra, gallnut, cornus, oyster, antler cream capsules made of fifteen traditional Chinese medicines. [0004] Such Chinese patent medicines for treating diabetes are all compound preparations and the effect is not obvious, so patients have to rely on western medicines, such as insulin. Ther...

Claims

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Application Information

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IPC IPC(8): A23C9/123
Inventor 林红伍李庆选
Owner 林红伍
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