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.
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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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