Normal temperature zero sucrose yoghurt and its making method

Abstract

The present application relates to the technical field of fermented milk, and particularly relates to a normal-temperature zero-sucrose yoghurt and a preparation method thereof.The preparation method of the normal-temperature zero-sucrose yoghurt provided by the present application comprises the following steps: preparing raw cow milk, and adding stabilizers, sweeteners, inulin or xylo-oligosaccharides, whey proteins and honeysuckle extract liquid, and then performing fermentation by using streptococcus thermophilus, lactobacillus bulgaricus and probiotics as fermentation strains.The normal-temperature yoghurt provided by the present application can ensure product flavor and shelf life stability and achieve the effect of weight loss through the synergistic effect of various raw materials.It is verified through animal experiments that the normal-temperature zero-sucrose yoghurt prepared by the present application has the effects of regulating rat weight, body fat rate and weight-related genes during the shelf life.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of normal temperature yoghurt, in particular to a normal temperature zero sucrose yoghurt and a preparation method thereof. BACKGROUND

[0002] Obesity is a nutritional and metabolic imbalance disease, which refers to a physiological condition that the body fat content of a person is relatively high or the body weight exceeds the normal level. According to the survey results, at least 1 / 5 of the world's population has a body weight exceeding the normal level. Weight loss is a behavior aimed at reducing the excessive body fat and weight of a person. Weight loss includes adjusting lifestyle (diet, yoga, exercise, fitness, etc.), taking weight loss drugs and food, and surgical treatment, and many other means. With the in-depth research, many weight loss people realize that diet adjustment, appropriate aerobic exercise and regular life are more conducive to increasing energy consumption and fat metabolism. Clinical studies have shown that scientific and reasonable nutritional therapy combined with exercise intervention is still the most effective and safest basic treatment method.

[0003] Honeysuckle is the dried flower buds or early opened flowers of Lonicera japonica of Caprifoliaceae, which is a commonly used traditional medicine and food homology medicine. Honeysuckle has many pharmacological effects such as anti-inflammatory, antiviral and antioxidant. Studies have shown that among the main effective components of honeysuckle, chlorogenic acid is the highest content organic acid component. Chlorogenic acid, i.e. 3-caffeoyl quinic acid, is a secondary metabolite produced by aerobic respiration in plants, which has pharmacological activities such as antiviral, hypotensive, hypolipidemic, liver protection and bile duct, and free radical clearance, and thus has become one of the hotspots in the field of food and drug research. Honeysuckle is more applied in food to play the effect because it is rich in chlorogenic acid.

[0004] Patent CN 101595918B discloses a yogurt product added with polydextrose, inulin and special combined fermentation strains, which has low heat and can control energy intake, thereby playing an active role in weight control. Patent CN 102870882B discloses that the product achieves the effect of reducing blood sugar by adding a plurality of traditional Chinese medicine ingredients claimed to have weight loss effect, and then claims that the product has a weight control effect. Patent CN 112273565A discloses a liquid beverage preparation process containing honeysuckle and chrysanthemum ingredients, which adds honeysuckle to the beverage by mixing and stirring, thereby endowing the beverage with the effect of clearing heat and detoxifying. Patent CN 113142303A discloses that the intestinal flora is regulated by adding special lactic acid bacteria and mulberry leaf extract gel particles, and the product is verified to play the effect of preventing the development of obesity through regulating blood lipid, cholesterol level and other ways by using high-fat feeding mice gavage experiment.

[0005] At present, there are not many normal temperature yogurts on the market that claim to have weight loss effect, and the normal temperature yogurt with weight loss effect still has many problems worthy of optimization and improvement. The formula design of most fat-reducing yogurts at the present stage is complex and tedious. Some yogurts add too many types of fermentation strains, which prolongs the fermentation time and makes the fermentation state difficult to control; some yogurts improve the weight control ability of the product by stacking multiple functional ingredients, but the flavor, texture and shelf life stability of the actual product are affected. SUMMARY

[0006] Yogurt is a kind of fermented dairy product rich in nutrients, and has good market and consumer demand. At present, the demand of consumers for weight and weight loss guides the development of various types of yogurt, and sugar-free weight loss yogurt products have become one of the hotspots of development.

[0007] The purpose of the present application is to provide a normal temperature zero sucrose fermented dairy product with weight control (weight loss) effect.

[0008] In order to achieve the purpose of the present application, in the first aspect, the present application provides a method for preparing normal temperature yogurt, wherein the relative amounts of honeysuckle extract, prebiotic and probiotic long Bifidobacterium BBMN68 in the raw materials of the normal temperature yogurt are (2-10):(1-6):(1x10 7～8 CFU); the prebiotic is inulin or xylo-oligosaccharide.

[0009] The normal temperature yogurt obtained by the present application does not contain sucrose, further reducing the heat of the yogurt. The obtained yogurt is suitable for people with weight loss needs. The normal temperature yogurt obtained by the present application has good flavor and stability, and the zero sucrose yogurt provided by the present application meets the stability without causing excessive weight burden on consumers.

[0010] Due to the addition of chlorogenic acid, the fermentation system of the yogurt is not stable, and the shelf life of the yogurt product obtained by fermentation is short and easy to separate water. The present application significantly improves the stability of the fermentation system by adding prebiotics.

[0011] Inulin and xylo-oligosaccharide are currently more commonly used prebiotics, and are mixtures containing oligosaccharides or polysaccharides with different degrees of polymerization. The beneficial effects of prebiotics on the human body, such as regulating intestinal flora, enhancing immunity, weight control, etc., have been confirmed by a large number of literature and human experiments.

[0012] The experiments of the present application also confirm that the addition of inulin and xylo-oligosaccharide not only improves the stability of the fermentation milk system, but also effectively improves the yield of short-chain fatty acids during the fermentation process of the product, and improves the efficacy value of the yogurt in weight loss and weight control.

[0013] In the prior art, the development of functional yogurt products for promoting intestinal health is the most extensive, but there is still a large market space for functional yogurt products related to body weight regulation. The yogurt prepared from honeysuckle flowers according to the present application has a fragrance, and the main component chlorogenic acid has a certain effect on body weight regulation.

[0014] In the preparation of yogurt, the present application finds that different extraction methods have a great influence on the effective components of honeysuckle flowers. In order to maintain the content of chlorogenic acid, an effective component of honeysuckle flowers, the extraction method of the honeysuckle flower extract of the present application is as follows: the honeysuckle flowers are pre-frozen and freeze-dried to obtain a honeysuckle powder; the honeysuckle powder is dissolved and extracted in a holding tank at 65-75 DEG C for 10-20 min with a sterile water solution at a ratio of 20:1-30:1 g / L, and the honeysuckle extract is obtained by filtration.

[0015] The present application finds that, before the fermentation of the normal-temperature yogurt is completed and sterilization and filling are performed, the material is preheated to 50-55 DEG C and maintained for 5-10 min, which can improve the content of chlorogenic acid in the final product, normal-temperature yogurt.

[0016] Specifically, in the preparation method provided by the present application, the normal-temperature yogurt is obtained by fermenting raw cow milk with stabilizers, sweeteners, prebiotics, whey protein and honeysuckle extract, using Streptococcus thermophilus, Lactobacillus bulgaricus and Bifidobacterium longum BBMN68 as fermentation strains; the stabilizer is high-ester pectin; and the sweetener is erythritol and xylitol.

[0017] In the present application, in order to obtain normal-temperature zero-sucrose fermented dairy products with weight control (weight loss) effect, the types and proportions of the raw materials of the yogurt are also adjusted. The raw materials of the normal-temperature yogurt contain 80-100 parts by weight of raw cow milk, 2-10 parts by weight of honeysuckle extract, 0.01-10 parts by weight of sweetener, 0.5-2 parts by weight of whey protein powder, 0.1-0.5 parts by weight of high-ester pectin, 1-6 parts by weight of prebiotics, 1×10 7～10 CFU / 100g of Lactobacillus bulgaricus, 1×10 7～10 CFU / 100g of Streptococcus thermophilus and 1×10 9～10 CFU / 100g of Bifidobacterium longum BBMN68.

[0018] The preparation method of the normal-temperature yogurt provided by the present application comprises the following steps:

[0019] (1) filtering raw cow milk with a reverse osmosis membrane to obtain a retentate and a permeate;

[0020] (2) preheating and warming the retentate of (1) to 45-55 DEG C, adding sweeteners, whey protein powder, prebiotics and honeysuckle extract, stirring uniformly, homogenizing, sterilizing and cooling;

[0021] Access Streptococcus thermophilus, Lactobacillus bulgaricus and probiotic Bifidobacterium longum BBMN68, and ferment for 4-8h, when the fermentation reaches pH 4.25-4.35, break the emulsion, cool, and obtain the first material;

[0022] (3) The permeate separated in (1) is heated to 50-55 DEG C, a stabilizer is added and stirred uniformly, homogenized, sterilized, and cooled to obtain the second material;

[0023] (4) The first material obtained in (2) and the second material obtained in (3) are statically mixed, preheated to 50-60 DEG C and kept for 2-5 min, then heated to 65-80 DEG C for sterilization for 15-60 s; cooled to 20-25 DEG C, homogenized under 20-30 bar in a sterile manner, and sterilely filled to obtain the normal-temperature yogurt.

[0024] In step (2) of the preparation method, the homogenization condition before fermentation is 55-65 DEG C, 150-160 bar, the sterilization condition is 120-130 DEG C, 5-10 s, and the cooling temperature is 40-42 DEG C; and the cooling temperature after breaking the emulsion is 20-25 DEG C.

[0025] In step (3) of the preparation method, after the stabilizer is added and stirred uniformly, the homogenization condition is 55-65 DEG C, 150-160 bar, the sterilization condition is 110-120 DEG C, 15 s, and the cooling temperature is 20-25 DEG C.

[0026] As a specific embodiment of the present application, a preparation method of normal-temperature yogurt comprises the following steps:

[0027] (1) The screened and cleaned honeysuckle is pre-frozen in a -80 DEG C refrigerator, dried for 24 h under the conditions of a cold trap temperature of -50 DEG C, a baffle heating temperature of 20 DEG C, and a vacuum degree of 0.12 mbar to obtain honeysuckle powder; the freeze-dried powder is crushed, and then a material-liquid ratio of 30:1 g / L is added to sterile water, and the mixture is dissolved and extracted in a heat preservation tank for 20 min; filtration is performed to obtain a honeysuckle water extract;

[0028] (2) Raw cow milk is filtered by a reverse osmosis membrane to obtain a retentate and a permeate;

[0029] (3) The retentate in (2) is preheated and heated to 55 DEG C, and a sugar substitute, whey protein powder, inulin or xylo-oligosaccharide, and honeysuckle extract are added and stirred uniformly, and then homogenized under the conditions of 60 DEG C and 150 bar;

[0030] (4) After homogenization, the material is sterilized at 121 DEG C for 6s, cooled to 40 DEG C, and inoculated with yogurt starter (Streptococcus thermophilus and Lactobacillus bulgaricus) and probiotics (Bifidobacterium longum BBMN68) to ferment for 6h, and when the pH is 4.35 and the acidity is greater than or equal to 65 DEG T, demulsification is performed; the fermentation temperature is 40-45 DEG C, the fermentation time is 4-8h, the fermentation is performed to pH 4.35 and the acidity is greater than or equal to 65 DEG T, and demulsification is performed; which is beneficial to the release of chlorogenic acid in honeysuckle extract;

[0031] (5) The permeate separated in (3) is warmed to 55 DEG C, a stabilizer is added and stirred uniformly, and homogenization is performed at 60 DEG C and 150 bar, and after homogenization, sterilization is performed at 110 DEG C for 15s, and cooling to 25 DEG C to obtain a second material;

[0032] (6) Then, the first material obtained in (4) and the second material obtained in (5) are statically mixed, preheated to 55 DEG C and kept for 5min, which is beneficial to the further release of chlorogenic acid during the preheating process, and then warmed to 65 DEG C and sterilized for 60s;

[0033] (7) The material after mixing and sterilization in (6) is subjected to sterile homogenization at 25 DEG C and 20 bar, and then sterilely filled to obtain a normal-temperature yogurt.

[0034] The recommended consumption of the normal-temperature yogurt of the application is 100g per time, 2 times per day.

[0035] In the second aspect, the application claims a normal-temperature zero-sucrose yogurt prepared by the above preparation method.

[0036] According to the understanding of those skilled in the art, the application also claims the use of the above preparation method or the above normal-temperature zero-sucrose yogurt in the preparation of a fat-reducing and body-shaping health care product.

[0037] The application relates to a normal-temperature zero-sucrose fermented dairy product with weight control (fat reduction) efficacy, which contains inactivated Bifidobacterium longum BBMN68, inulin and honeysuckle extract. The honeysuckle extract processing technology is optimized, the content of chlorogenic acid in the final product is improved, and the effect of the product in terms of fat reduction is promoted. Secondly, the product adds probiotics (Bifidobacterium longum BBMN68) to participate in fermentation on the basis of the fermentation agent, promotes the release of chlorogenic acid in the honeysuckle extract, and is beneficial to the improvement of the function of the final product. At the same time, the product adds inulin raw materials to ensure the flavor and shelf life stability of the product and assist the realization of the fat reduction effect of the product. Compared with other normal-temperature yogurt formulas, the application verifies the regulation effect of the product on the body weight, body fat rate and other factors of rats within the shelf life through animal experiments.

[0038] More specifically, the beneficial effects of the present application:

[0039] (1) The present application solves the problem of low release of chlorogenic acid in honeysuckle extract, compared with the existing honeysuckle extract processing technology, the present application combines vacuum freeze-drying and extraction process to improve the chlorogenic acid content of honeysuckle extract; the product provided in the present application increases a preheating process before filling, which improves the chlorogenic acid content in the final product of yogurt; chlorogenic acid is the highest content of organic acid component in honeysuckle extract, which can inhibit fat absorption and promote cholesterol excretion, and has the effect of weight loss.

[0040] (2) The product obtained in the present application adds probiotics (Bifidobacterium longum BBMN68) to participate in fermentation on the basis of yogurt starter, which promotes the release of chlorogenic acid in honeysuckle extract, and is beneficial to the improvement of the chlorogenic acid content of the final product and the improvement of the weight loss effect of the product.

[0041] (3) The present application solves the defect of unstable yogurt fermentation system caused by the addition of chlorogenic acid. The product obtained in the present application adds inulin to ensure the stability of the ambient temperature product during the shelf life and simplify the product formula. At the same time, inulin as a kind of prebiotics is beneficial to promoting the metabolism of intestinal flora in human body to produce short-chain fatty acids, which is helpful to the realization of weight control effect in the intestinal tract. BRIEF DESCRIPTION OF DRAWINGS

[0042] In order to more clearly illustrate the technical solutions in the present application or prior art, the following will briefly introduce the drawings needed to be used in the embodiments or prior art description. Obviously, the drawings in the following description are some embodiments of the present application, and other drawings can also be obtained by those skilled in the art without creative labor.

[0043] Figure 1 The chlorogenic acid content of honeysuckle extract before and after the extraction process optimization of the present application. Different letters in the figure bc represent the difference between different groups (p<0.05), and the groups marked with the same letter indicate that there is no significant difference between these groups.

[0044] Figure 2 The effect of heat treatment on the chlorogenic acid content of the product in the present application. B represents the difference between the chlorogenic acid content of the extraction liquid before and after heat treatment (p<0.05).

[0045] Figure 3 The chlorogenic acid content in the product before and after fermentation and after adding probiotics in the present application. In the figure, different letters in the lower case letter bc represent the difference between different groups (p<0.05), and the groups marked with the same letter indicate that there is no significant difference between these groups.

[0046] Figure 4The detection results of short-chain fatty acids between the examples and the comparative examples of the present application. In the figure, different letters indicate the differences between different groups (p<0.05), and the groups marked with the same letter indicate that there is no significant difference between these groups.

[0047] Figure 5 The effects on the weight gain of rats between the examples and the comparative examples of the present application. In the figure, different letters indicate the differences between different groups (p<0.05), and the groups marked with the same letter indicate that there is no significant difference between these groups.

[0048] Figure 6 The effects on the body fat rate of rats between the examples and the comparative examples of the present application; in the figure, different letters indicate the differences between different groups (p<0.05), and the groups marked with the same letter indicate that there is no significant difference between these groups. b indicates that there is no significant difference with the model group, and there is a significant difference with the blank group (p<0.05).

[0049] Figure 7 The detection results of acetic acid in the feces of rats between the examples and the comparative examples of the present application; in the figure, * indicates that there is a significant difference with other groups (p<0.05).

[0050] Figure 8 The detection results of propionic acid in the feces of rats between the examples and the comparative examples of the present application; in the figure, * indicates that there is a significant difference with other groups (p<0.05).

[0051] Figure 9 The detection results of butyric acid in the feces of rats between the examples and the comparative examples of the present application; in the figure, * indicates that there is a significant difference with other groups (p<0.05). DETAILED DESCRIPTION

[0052] In order to make the purpose, technical scheme and advantages of the present application clearer, the technical scheme in the present application will be described clearly and completely below in combination with the drawings in the present application. Obviously, the described examples are part of the examples of the present application, rather than all the examples. Based on the examples in the present application, all other examples obtained by those skilled in the art without creative labor fall within the scope of protection of the present application.

[0053] In the embodiment of the present application, the preparation method of the honeysuckle extract is as follows: the honeysuckle flowers with full flower buds, green color, no mildew, no insect damage and no impurities are selected, and the surface dirt and impurities are removed by washing with clean water. The honeysuckle flowers are pre-frozen in a refrigerator at -80 ℃, and then dried in a vacuum freeze-drying equipment under the conditions of a cold trap temperature of -50 ℃, a shelf heating temperature of 20 ℃ and a vacuum degree of 0.12 mbar for 24 h to obtain the honeysuckle powder. The freeze-dried powder is crushed, and then added with sterile water at a solid-liquid ratio of 20:1-30:1 g / L in a heat preservation tank and dissolved and extracted for 20 min to obtain the honeysuckle water extract.

[0054] Example 1 Preparation of zero sucrose yogurt at room temperature

[0055] The raw materials for the fermented milk product are as follows: 2% honeysuckle extract, 0.7% erythritol, 0.9% xylitol, 0.6% whey protein powder, 0.2% high ester pectin, 3% inulin, 0.0001% Lactobacillus bulgaricus, 0.0001% Streptococcus thermophilus, 0.02% Bifidobacterium longum BBMN68 (containing 1×10 9

[0056] The preparation method of the zero sucrose yogurt is as follows:

[0057] (1) The screened and cleaned honeysuckle flowers are pre-frozen in a refrigerator at -80 ℃, and then dried in a vacuum freeze-drying equipment under the conditions of a cold trap temperature of -50 ℃, a shelf heating temperature of 20 ℃ and a vacuum degree of 0.12 mbar for 24 h to obtain the honeysuckle powder. The freeze-dried powder is crushed, and then added with sterile water at a solid-liquid ratio of 30:1 g / L in a heat preservation tank and dissolved and extracted for 20 min to obtain the honeysuckle water extract;

[0058] (2) The raw milk is filtered by a reverse osmosis membrane to obtain a retentate and a permeate;

[0059] (3) The retentate in (2) is preheated to 55 ℃, and then the sugar substitute, whey protein powder, inulin and honeysuckle extract are added and stirred uniformly, and then homogenized at 60 ℃ and 150 bar;

[0060] (4) The homogenized material is sterilized at 121 ℃ for 6 s, cooled to 40 ℃ after sterilization, inoculated with yogurt starter (Streptococcus thermophilus and Lactobacillus bulgaricus) and probiotics (Bifidobacterium longum BBMN68), and fermented for 6 h. When the pH is 4.35 and the acidity is ≥65 °T, the material is broken, cooled to 20 ℃, and the first material is obtained. The setting of the fermentation time and temperature is beneficial to the release of chlorogenic acid in the honeysuckle extract;

[0061] ​(5) Heat the permeate separated in (2) to 55°C, add stabilizer and stir evenly, homogenize at 60°C and 150 bar, sterilize at 110°C for 15 seconds after homogenization, and cool to 25°C to obtain the second material.

[0062] (6) Then the first material obtained in (4) and the second material obtained in (5) are statically mixed, preheated to 55°C and held for 5 minutes. The preheating process is conducive to the further release of chlorogenic acid. Then the temperature is raised to 65°C for 60 seconds to sterilize.

[0063] (7) After the materials in (6) have been sterilized, they are aseptically homogenized at 25°C and 20 bar and then aseptically filled to obtain room temperature yogurt.

[0064] Example 2: Preparation of room temperature sugar-free yogurt

[0065] Additives for fermented dairy products: Honeysuckle extract 5%, erythritol 0.7%, xylitol 0.9%, whey protein powder 0.6%, high-ester pectin 0.02%, inulin 3%, Lactobacillus bulgaricus 0.0001%, Streptococcus thermophilus 0.0001%, Bifidobacterium longum BBMN68 0.2% (containing 1×10⁻⁶ Bifidobacterium longum) 10 (each 100g), supplemented with raw milk.

[0066] The preparation method of this room-temperature sugar-free yogurt is the same as in Example 1.

[0067] Example 3: Preparation of room temperature sugar-free yogurt

[0068] Additives for fermented dairy products: Honeysuckle extract 8%, erythritol 0.7%, xylitol 0.9%, whey protein powder 0.6%, high-ester pectin 0.2%, inulin 3%, Lactobacillus bulgaricus 0.0001%, Streptococcus thermophilus 0.0001%, Bifidobacterium longum BBMN68 0.02% (containing 1×10⁻⁶ Bifidobacterium longum) 9 (each 100g), supplemented with raw milk.

[0069] The preparation method of this room-temperature sugar-free yogurt is the same as in Example 1.

[0070] Example 4: Preparation of room temperature sugar-free yogurt

[0071] Additives for fermented dairy products: 5% honeysuckle extract, 0.7% erythritol, 0.9% xylitol, 0.6% whey protein powder, 0.2% high-ester pectin, 1.5% xylooligosaccharides, 0.0001% Lactobacillus bulgaricus, 0.0001% Streptococcus thermophilus, and 0.02% Bifidobacterium longum BBMN68 (containing 1×10⁻⁶ Bifidobacterium longum).9 (0.1 g / 100 g), and the rest is supplemented with raw cow milk.

[0072] The preparation method of the normal-temperature zero sucrose yogurt is the same as that in Example 1.

[0073] Example 5 Preparation of normal-temperature zero sucrose yogurt

[0074] Fermented milk product raw materials: honeysuckle extract 5%, erythritol 0.7%, xylitol 0.9%, whey protein powder 0.6%, high-ester pectin 0.2%, inulin 3%, Lactobacillus bulgaricus 0.0001%, Streptococcus thermophilus 0.0001%, Bifidobacterium longum BBMN68 0.02% (containing 1 x 10 9 (0.1 g / 100 g), and the rest is supplemented with raw cow milk.

[0075] The preparation method of the normal-temperature zero sucrose yogurt is the same as that in Example 1.

[0076] Preparation of normal-temperature zero sucrose yogurt

[0077] This comparative example is different from Example 5 in that no honeysuckle extract is added, and the dosages of other raw materials and the preparation method are the same as those in Example 5.

[0078] Preparation of normal-temperature zero sucrose yogurt

[0079] This comparative example is different from Example 5 in that 15% of honeysuckle extract is added, and the dosages of other raw materials and the preparation method are the same as those in Example 5.

[0080] Preparation of normal-temperature zero sucrose yogurt

[0081] This comparative example is different from Example 5 in that no Bifidobacterium longum is added, and the dosages of other raw materials and the preparation method are the same as those in Example 5.

[0082] Different prebiotics

[0083] This comparative example is different from Example 5 in that the prebiotic in the raw materials is selected as polydextrose, and the dosages of other raw materials and the preparation method are the same as those in Example 5.

[0084] Different probiotics

[0085] This comparative example is different from Example 5 in that the probiotic in the raw materials is selected as Lactobacillus paracasei BB-12, and the dosages of other raw materials and the preparation method are the same as those in Example 5.

[0086] Different fermentation conditions

[0087] This comparative example is different from Example 5 in that the fermentation condition is 38°C.

[0088] Comparative Example 7 Different preheating before filling

[0089] The present comparative example differs from Example 5 in that the present comparative example is not preheated before filling.

[0090] Experimental Example 1 Product flavor and stability analysis

[0091] The normal temperature zero sucrose yogurts prepared from Examples 1-5 and Comparative Examples were tested for sensory fitness by a sensory fitness test. The test method was as follows: 50 people were selected to blindly test the above normal temperature zero sucrose yogurts, and the blind test indicators included characteristic flavor and mouthfeel (consistency), which were represented by numbers, 1-2 representing very weak, 3-4 representing relatively weak, 5-6 representing just right, 7-8 representing relatively strong, and 9-10 representing very strong. After the test, the test results were statistically analyzed, and the results are shown in Table 1.

[0092] Table 1 Product mouthfeel and flavor test results

[0093] Characteristic flavor Texture Example 1 6.1 5.8 Example 2 6.5 6.2 Example 3 7.2 6.1 Example 4 6.6 5.6 Example 5 6.8 6.5 Comparative Example 1 4.7 4.6 Comparative Example 2 8.7 4.1 Comparative Example 3 5.3 5.4 Comparative Example 4 4.7 3.7

[0094] Conclusion: By comparing and analyzing the evaluation results of Examples and Comparative Examples in Table 1, it can be seen that the addition of honeysuckle extract within the scope of the examples can improve the characteristic flavor compared to Comparative Examples 1 and 2, but will not cause the characteristic flavor to be too prominent, thereby affecting the overall flavor of the product.

[0095] Compared with Examples, the results of Comparative Examples 3, 4 and 5 show that the addition of probiotics and inulin and xylo-oligosaccharides can improve the overall characteristic flavor and mouthfeel of the product. The results of Comparative Example 2 show that adjusting the amount of honeysuckle extract added also affects the mouthfeel of the product. The honeysuckle normal temperature yogurt prepared in the Examples has better overall sensory fitness and flavor preference, and there is a difference between the comparative examples.

[0096] The normal temperature zero sucrose yogurts prepared from Examples 1-5 and Comparative Examples were tested for sensory fitness by a sensory fitness test. The test method was as follows: 50 people were selected to blindly test the above normal temperature zero sucrose yogurts, and the blind test indicators included characteristic flavor and mouthfeel (consistency), which were represented by numbers, 1-2 representing very weak, 3-4 representing relatively weak, 5-6 representing just right, 7-8 representing relatively strong, and 9-10 representing very strong. After the test, the test results were statistically analyzed, and the results are shown in Table 1.

[0097] Table 2 Product texture and stability results

[0098] Group Centrifugal water loss rate (%) Observation of storage at room temperature 25℃ Observation of storage at 37℃ Example 1 4.85% Fine texture, no water separation for 6 months Slight water separation at the bottom after 3 months Example 2 5.08% Fine texture, no water separation for 6 months Slight water separation at the bottom after 3 months Example 3 5.69% Fine texture, slight water separation for 6 months Slight water separation at the bottom after 3 months Example 4 5.35% Fine texture, slight water separation for 6 months Slight water separation at the bottom after 3 months Example 5 5.12% Fine texture, no water separation for 6 months Slight water separation at the bottom after 3 months Comparative Example 1 6.03% Slight water separation after 5 months Slight water separation at the bottom after 3 months Comparative Example 2 7.45% Slight water separation after 3 months Obvious water separation at the bottom after 2 months Comparative Example 3 6.24% Slight water separation after 4 months Slight water separation at the bottom after 2 months Comparative Example 4 9.03% Slight water separation after 2 months Obvious water separation at the bottom after 2 months, slight protein flocculation

[0099] Table 2 shows that the normal temperature low-lactose yogurts prepared in Examples 1-5 have a low centrifugal water loss rate after centrifugation at 4000 rpm for 15 min, the product system is stable, and no obvious water separation or thinning occurs in the normal temperature and incubation storage observation system.

[0100] The preparation method of Comparative Example 1 does not add honeysuckle extract, which has a slight effect on the stability of the product; the honeysuckle extract added in Comparative Example 2 is not within the scope of the examples, and the addition is unbalanced, which cannot form a good stable system, and the product has obvious centrifugal water loss after about 2 months of storage.

[0101] In Comparative Example 4, different prebiotics are used than in the present application, and due to the insufficient protection ability of these prebiotics in stability, the product has serious water separation, and the system collapses after 2 months of storage at room temperature.

[0102] Comparative Example 3 does not use probiotics in Example 5, and it is found that although the other raw materials are the same, the product has decreased smoothness, and the bottom becomes dilute after 2 months of storage.

[0103] The present product combines the addition of honeysuckle extract and inulin to ensure the functionality of the product at room temperature, balance the flavor of the product, ensure the stability during the shelf life, and simplify the product formula.

[0104] Experimental Example 2: Chlorogenic Acid Content Detection and Analysis

[0105] The chlorogenic acid content detection method of honeysuckle extract is designed according to relevant literature.

[0106] Reference: [1] Ding Min, Wang Liling, Qin Yuchuan, et al. Water extraction process of chlorogenic acid in honeysuckle [J]. Zhejiang Forestry Science and Technology, 2022, 42(2):6. [2] Wang Yujie, Jie Weiguang, Guo Na, et al. Simultaneous detection of chlorogenic acid and total flavonoids in honeysuckle by high performance liquid chromatography and its extraction process [J]. Grain and oil, 2022, 35(2):6. [3] Zou Rong, You Yuming, Chen Zexiong, Hu Kai, Ran Lie. Influence of drying method on polyphenol components and antioxidant activity of honeysuckle [J]. Food Science, 2016, 37(5):6.

[0107] In this experimental example, a high performance liquid chromatograph is used for detection. First, a standard solution is prepared using chlorogenic acid reference substance (standard). Precisely take chlorogenic acid standard solution, and prepare different concentration gradient solutions for standby. Under the condition of detection wavelength 327 nm, high performance liquid chromatography is used to draw the standard curve of chlorogenic acid content. Further, the same detection method is used to detect and calculate the chlorogenic acid content in the extracted honeysuckle liquid, the fermented product and the final product.

[0108] (1) Effect of process optimization on chlorogenic acid content in product

[0109] Currently, the methods for extracting honeysuckle are: direct extraction, vacuum freeze-drying, and vacuum freeze-drying + extraction, Figure 1The results show that, compared with the two process methods of extraction and freeze-drying separation, the content of the combined process method is different from the other two groups, which shows that the method of combining vacuum freeze-drying and dissolution extraction can improve the content of chlorogenic acid in honeysuckle extract.

[0110] In the preparation of normal temperature yogurt, different heating sterilization methods have different effects on the content of chlorogenic acid in normal temperature yogurt. Figure 2 The results show that, when the honeysuckle extract is added during mixing, after two different degrees of sterilization heat treatment, the content of chlorogenic acid in the honeysuckle extract is significantly improved. UHT heat treatment or UHT+pasteurization heat treatment has no significant difference in the content of chlorogenic acid in the sample, but compared with the extraction liquid before heat treatment, the content of chlorogenic acid in the sample is significantly increased, which shows that the processing technology of normal temperature yogurt further promotes the release of active ingredients of honeysuckle extract.

[0111] Figure 3 The results show that, by adjusting the fermentation conditions of the comparative example 6 or omitting the pre-sterilization preheating of the comparative example 7, the content of chlorogenic acid in the sample has a significant downward trend, which shows the necessity of the process condition setting of the embodiment.

[0112] (2) Effect of probiotic addition on the content of chlorogenic acid in the product

[0113] The present application adds probiotics (Bifidobacterium BBMN68) to participate in fermentation on the basis of yogurt starter. The comparative analysis of the embodiment and comparative examples 3 and 5 shows that the addition of Bifidobacterium BBMN68 can better promote the release of chlorogenic acid in honeysuckle extract. Figure 3 The results of comparative analysis of example 2 and example 3 show that the number of probiotics is related to the content of chlorogenic acid in the final product, which may improve the fat-reducing effect of the product.

[0114] Experimental example 3: Detection of short-chain fatty acids in the product

[0115] This experimental example is based on the formula of example 5, and the content of short-chain fatty acids in the prepared normal temperature zero sucrose yogurt product is detected, and the results are shown in Figure 4 .

[0116] Through short-chain fatty acid detection and analysis, it is shown that, under the design of increasing prebiotics in the formula of the present application, examples 4 and 5 are more effective in improving the yield of short-chain fatty acids in the fermentation process compared with comparative example 4, which to some extent improves the efficacy value of the product in fat reduction and weight control.

[0117] Experimental example 4: Weight control effect

[0118] SPF level Wistar rats several male, body weight 140 ~ 170g, test animal room for barrier system + IVC cage, temperature 20~25℃, relative humidity 45%~65%. Each group of 10 rats, blank group for feeding ordinary feed (gavage normal saline) animal group, model group for feeding high-fat feed (gavage normal saline) animal group, test group gavage fermented milk (10 g / kg per day) and feeding high-fat feed. Each group gavage 7 days after observing the change of rat body weight, a total of 12 weeks of gavage.

[0119] The difference between the model group and the blank group at the beginning of the experiment should be more than 20% of the average body weight, and the experimental group is divided into different doses. The test sample is given orally, and the body weight and food intake are measured twice a week. At the end of the experiment, the body weight change is calculated and the body fat rate is detected (using nuclear magnetic resonance related equipment).

[0120] The body weight control effect of the product is evaluated in this experimental example, and the results are shown in Figure 5 , Figure 5 The results show that the body weight of rats in each group increases to varying degrees, and there is a significant difference between the model group and the control group, indicating that the obesity model is successfully established. Compared with the model group and the comparative example group, the body weight gain of each example is significantly reduced, and there is a difference between example 5 and example 4, but both can play a good effect of body weight control. There is no significant difference between the comparative example group and the model group, but the effect is weaker than that of the example. The body weight gain of example 5 has no significant difference with the blank group, indicating that the body weight control effect is good.

[0121] The effect of the product on the body fat rate of rats is evaluated in this experimental example, and the results are shown in Figure 6 The body fat rate of rats in each group decreases to varying degrees, and there is no significant difference between example 4, example 5 and the blank group, indicating that the example has a good effect on body fat improvement. The comparative example has decreased compared with the model group, but the effect is general, so there is no significant difference between the groups. Among them, comparative example 1 is relatively between the blank group and the model group, indicating that the zero sucrose yogurt product itself has a certain effect on body weight control, but the effect is not significant.

[0122] Example 5 Rat intestinal flora distribution

[0123] In this experimental example, the rat intestinal flora is detected and analyzed, the method includes: different groups of rats are given test samples by gavage, 6 rats are selected from each group, and at the end of the test, all fresh feces within 5h are collected and stored in centrifuge tubes with lids, the total mass and feces quantity are recorded, and the feces are stored at -80℃ for flora determination. The flora determination method uses 16sDNA sequence detection.

[0124] The rat intestinal flora determination results are shown in Tables 3 and 4.

[0125] Table 3. Distribution of intestinal flora of rats in the examples and the comparative examples (phylum level)

[0126] Relative proportion Blank group Model group Example 4 Example 5 Comparative Example 1 Comparative Example 3 Comparative Example 4 Comparative Example 5 Firmicutes 11 ± 1.75 a ]] 32 ± 1.15 b ]] 12 ± 1.09 a ]] 8 ± 0.87 c ]] 17 ± 1.45 d ]] 13 ± 1.38 d ]] 21 ± 0.93 d ]] 15 ± 1.66 a ]] Bacteroidetes 10 ± 0.25 a ]] 4.5 ± 0.15 b ]] 6.5 ± 0.30 c ]] 7.5 ± 0.27 d ]] 5 ± 0.10 e ]] 5 ± 0.16 e ]] 6.25 ± 0.23 c ]] 5 ± 0.44 b ]] Actinobacteria 0.25 ± 0.02 a ]] 1.25 ± 0.05 b ]] 0.3 ± 0.03 a ]] 0.35 ± 0.05 a ]] 0.525+0.02 c ]]> 0.55 ± 0.01 c ]] 0.5 ± 0.01 c ]] 0.5 ± 0.02 c ]] Proteobacteria 0.25 ± 0.02 a ]] 1.125 ± 0.01 b ]] 0.5 ± 0.05 c ]] 0.475 ± 0.03 c ]] 0.875 ± 0.05 d ]] 0.825 ± 0.01 d ]] 0.825 ± 0.03 d ]] 0.875 ± 0.04 d ]]

[0127] Table 4. Distribution of intestinal flora of rats in the examples and the comparative examples (species level)

[0128] Relative proportion Blank group Model group Example 4 Example 5 Comparative Example 1 Comparative Example 3 Comparative Example 4 Comparative Example 5 Bifidobacterium 24 ± 1.45 a ]] 12 ± 0.55 b ]] 38 ± 1.48 c ]] 42 ± 1.24 c ]] 30 ±0.40 a ]] 34.5 ± 0.45 c ]] 27 ± 0.98 a ]] 30.8 ± 0.46 a ]] Lactobacillus 18 ± 2.51 a ]] 4 ± 0.84 b ]] 16.4 ± 0.74 a ]] 17 ± 0.88 a ]] 13 ± 0.32 c ]] 14 ± 0.47 a ]] 14.6 ± 1.05 a ]] 14.4 ± 0.91 a ]] Bacteroides 45 ± 1.50 a ]] 10 ± 0.85 b ]] 30 ± 1.25 c ]] 35 ± 1.40 d ]]> 16 ± 0.85 e ]] 16 ± 1.06 e ]] 15 ± 0.55 e ]] 15 ± 0.86 e ]] Ekmanella 4 ± 0.25 a ]] 1 ± 0.11 b ]] 10 ± 0.96 c ]] 17 ± 1.22 d ]] 3.8 ± 0.71 a ]] 5 ± 1.05 a ]] 4.2 ± 0.45 a ]] 3.5 ± 0.53 a ]] Figure 7 21 ± 2.25 a ]] 7 ± 0.55 b ]] 11 ± 1.15 c ]] 14 ± 0.75 c ]] 7 ± 0.24 b ]] 9 ± 0.64 d ]] 8 ± 1.02 b ]]> 7 ± 0.28 b ]]

[0129] The results of the intestinal flora determination of rats showed that, at the phylum level, the abundance of Firmicutes, Actinobacteria and Proteobacteria in the model group was significantly increased, and the comparative example group was significantly decreased relative to the model group, but there was still a difference relative to the examples, wherein the results of Actinobacteria and Firmicutes in the examples were similar to those in the blank group; the abundance of Bacteroidetes in the model group and the comparative example group was significantly decreased, and the example group had an increasing trend.

[0130] At the species level, the three beneficial bacteria of Bifidobacterium, Lactobacillus and Bacteroides were significantly increased in the example group, and the differences were significant compared with the comparative example and the model group; the Akkermansia and Roseburia related to body weight control were also significantly increased in the example group, which to some extent indicated that the examples promoted the growth of intestinal beneficial bacteria and fat-reducing strains.

[0131] Example 6. Detection of short-chain fatty acids in the feces of rats

[0132] In this experimental example, the content of short-chain fatty acids in the feces of rats was detected, Figure 8 The detection results of acetic acid in the feces of rats after feeding the normal temperature yogurt of the examples and the comparative examples; Figure 9 The detection results of propionic acid in the feces of rats after feeding the normal temperature yogurt of the examples and the comparative examples; Figures 7-9 The detection results of butyric acid in the feces of rats after feeding the normal temperature yogurt of the examples and the comparative examples.

[0133] ​ The results showed that, compared with the model group, the content of short-chain fatty acids (acetic acid, propionic acid and butyric acid) in the intestinal tract of rats in the example group was significantly increased, and the results of the example group and the blank group and the comparative example group were significantly different, which indicated that the product in the example group had a good effect on the production of short-chain fatty acids in the intestinal tract of rats and body weight control.

[0134] It should be pointed out finally that the above embodiments are only used to illustrate the technical solutions of the present application, but not to limit the same; and although the present application has been described in detail with reference to the foregoing embodiments, it should be appreciated by those skilled in the art that the technical solutions recorded in the foregoing embodiments can be modified, or some technical features thereof can be replaced equivalently; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the spirit and scope of the technical solutions of the embodiments of the present application.

Claims

1. A method for producing a normal temperature yogurt, characterized by, The raw material of the normal-temperature yogurt contains 80-100 parts by weight of raw cow milk, 2-10 parts by weight of honeysuckle extract, 0.01-10 parts by weight of sweetener, 0.5-2 parts by weight of whey protein powder, 0.1-0.5 parts by weight of high-ester pectin, 1-6 parts by weight of prebiotic, 1×10 7～10 CFU / 100g of Lactobacillus bulgaricus, 1×10 7～10 CFU / 100g of Streptococcus thermophilus, and 1×10 9～10 CFU / 100g of Bifidobacterium longum BBMN68; The prebiotic is inulin or xylooligosaccharide. The extraction method of the honeysuckle extract is: the honeysuckle is pre-frozen, and then freeze-dried to obtain honeysuckle powder; the honeysuckle powder is dissolved and extracted with sterile water at a material-liquid ratio of 20:1-30:1 g / L at 65-75 ℃ for 10-20 min, and then filtered to obtain the honeysuckle extract. Before the fermentation of the normal-temperature yogurt is completed and sterilization is performed, the material is preheated to 50-55 ℃ and kept for 5 min.

2. The method of manufacturing according to claim 1, wherein, The sweetener is erythritol and xylitol.

3. The method of making of claim 1, wherein, It comprises: (1) filtering raw cow milk with a reverse osmosis membrane to obtain a retentate and a permeate; (2) preheating and warming the retentate in (1) to 45-55 ℃, adding a sweetener, whey protein powder, a prebiotic, and a honeysuckle extract, stirring uniformly, homogenizing, sterilizing, and cooling; adding Streptococcus thermophilus, Lactobacillus bulgaricus, and probiotic Bifidobacterium longum BBMN68, and performing fermentation at 40-45 ℃ for 4-8 h until pH 4.25-4.35, then performing demulsification and cooling to obtain a first material; (3) warming the permeate separated in (1) to 50-55 ℃, adding high-ester pectin, stirring uniformly, homogenizing, sterilizing, and cooling to obtain a second material; (4) statically mixing the first material obtained in (2) and the second material obtained in (3), preheating to 50-55 ℃ and keeping for 5 min, then warming to 65-80 ℃ for sterilization for 15-60 s; cooling to 20-25 ℃, homogenizing at 20-30 bar in a sterile manner, and sterilely filling to obtain the normal-temperature yogurt.

4. The method of manufacturing according to claim 3, wherein, In step (2), the homogenization conditions before fermentation are 55-65 ℃ and 150-160 bar, the sterilization conditions are 120-130 ℃ and 5-10 s, and the cooling temperature is 40-42 ℃; and the cooling temperature after demulsification is 20-25 ℃.

5. The method of manufacturing according to claim 3, wherein, In step (3), after the high-ester pectin is stirred uniformly, the homogenization conditions are 55-65 ℃ and 150-160 bar, the sterilization conditions are 110-120 ℃ and 15 s, and the cooling temperature is 20-25 ℃.

6. A zero sucrose yoghurt at room temperature, characterized in that, The normal-temperature yogurt is prepared by the preparation method in any one of claims 1-5.

7. Use of the normal-temperature zero-sucrose yogurt in claim 6 in the preparation of a fat-reducing and body-shaping health care product.

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