54 results about "Maltitol" patented technology

This invention discloses a semi-solid candy similar to marshmallows, comprising a matrix component, a thickening and stabilizing system, a moisturizing and softening system, a flavor complex system, a nutritional fortification system, a functional auxiliary system, and a shaping and regulating system. This invention utilizes the combined action of the matrix component and the complex thickening and stabilizing system. Low-sugar matrices such as maltitol and erythritol are combined with gelatin, gum arabic, and compound colloids to form a three-dimensional network structure. Combined with a precise aeration process, the product possesses both the fluffy, airy feel of traditional marshmallows and the soft, delicate texture of semi-solid candies. It is soft and non-sticky in the mouth, leaves no residue after chewing, does not collapse or crumble, and is stable at room temperature. It is also resistant to softening and deformation at high temperatures, thus overcoming the shortcomings of existing products such as monotonous texture, easy deformation, and stickiness.

The invention relates to the technical field of sugar alcohol preparation, and discloses a preparation method of high-purity crystalline maltitol, which comprises the following steps: firstly, by taking corn starch milk as a raw material, preparing ultrahigh-content maltose syrup with the maltose content of more than or equal to 91%, the wheat triose content of less than or equal to 0.4% and the glucose content of less than or equal to 4% through an enzyme conversion method; carrying out hydrogenation reaction on the syrup by adopting a Raney nickel catalyst, and controlling the hydrogenation side reaction to be 2% or below, so as to obtain hydrogenated liquid with maltitol content of more than or equal to 88%; and then, a pigment separation procedure in a traditional process is omitted, and the hydrogenated liquid is directly subjected to decoloration, ion exchange, evaporation concentration, crystallization, centrifugation and drying treatment to finally prepare crystalline maltitol. According to the method, by screening a specific compound enzyme system and finely regulating the pH value and temperature control environment of a saccharification reaction system, the generation of maltose is effectively promoted, and side reactions such as excessive hydrolysis of glucose and reverse synthesis of trisaccharide are inhibited at the same time, so that the high-purity maltose syrup precursor is obtained.

This invention provides a low glycemic index blueberry extract and its preparation method, belonging to the field of beverage processing technology. The preparation method includes the following steps: blueberries are pulped, then fermented using a compound strain of Lactobacillus acidophilus, Lactobacillus plantarum, and Bifidobacterium, filtered through a membrane filtration device to obtain a blueberry fermentation broth; blueberries are crushed, the pH of an ethanol solution is adjusted to 2-3 with citric acid, followed by ultrasonic extraction, centrifugation to collect the supernatant, and then vacuum distillation of the supernatant to obtain anthocyanin extract concentrate; the anthocyanin extract concentrate is freeze-dried to obtain anthocyanin extract dried product; the anthocyanin extract dried product and blueberry fermentation broth are mixed evenly at a mass-volume ratio of (0.2-0.3) g:1L, then maltitol is added to adjust acidity and sweetness, homogenized, filtered, and sterilized to obtain the blueberry extract. By using compound probiotic fermentation to reduce sugar content and combining it with alcohol extraction to enhance anthocyanins and improve efficacy, the resulting product has anthocyanin content ≥400 mg / L and a low GI.

The invention discloses a loratadine oral liquid and a production process thereof. Comprising the following raw materials in parts by weight: 0.5 to 0.6 part of loratadine, 5 to 6 parts of beta-cyclodextrin, 10 to 12 parts of polyethylene glycol 400, 8 to 10 parts of glycerol, 6 to 8 parts of propylene glycol, 0.3 to 0.4 part of sucralose, 0.2 to 0.3 part of stevioside, 15 to 18 parts of maltitol, 1 to 1.2 parts of citric acid, 0.5 to 0.6 part of malic acid, 0.1 to 0.15 part of disodium EDTA (Ethylene Diamine Tetraacetic Acid), 0.8 to 1 part of vitamin C, 0.3 to 0.4 part of xanthan gum, 0.5 to 0.6 part of sodium carboxymethyl cellulose and 0.4 to 0.5 part of lemon essence. The composition comprises the following components in parts by weight: 0.1-0.15 part of menthol, 2-3 parts of hawthorn extract, 1.2-1.5 parts of soya bean lecithin and the balance of purified water, totaling 100 parts. The loratadine is clathrated by the beta-cyclodextrin, the absorption promotion effect of the soya bean lecithin is combined, and the compound sweetening agent, the compound stabilizer and the natural flavor substance are matched, so that the problems of poor solubility and obvious bitter taste of the loratadine are solved, and the stability and bioavailability of the product are also improved.

The application provides a kind of composition for relieving fatigue and its preparation method, belong to relieving fatigue composition technical field.The composition for relieving fatigue of the application includes the following raw materials by mass concentration: Brazilian ginseng-guarana composite water extract 60%-70%, taurine 1%-2%, tea polyphenol 0.2%-0.4%, inositol 0.8%-1.2%, maltitol 1%-1.5%, erythritol 0.5%-1%, stevioside 0.05%-0.1%, citric acid 0.01%-0.02%, malic acid 0.01%-0.02%, vitamin C 0.1%-0.3%, xanthan gum 0.08%-0.12%, and the balance is water.In the composition of the application, Brazilian ginseng-guarana composite water extract provides ecdysterone, caffeine and other core substances, laying the foundation for anti-fatigue;Taurine cooperates to remove lactic acid and reduce serum urea accumulation, inositol regulates energy homeostasis, tea polyphenol and vitamin C strengthen antioxidant protection, and each component plays a synergistic anti-fatigue effect through complementation, and the active ingredients are stable, low-calorie, and excellent in taste.

This invention relates to a blueberry lutein ester hawthorn cookie with a protective effect on vision and its preparation method. The raw material composition is as follows: 100-180 parts flour, 20-80 parts palm oil, 20-80 parts maltitol, 1-30 parts roasted wheat bran, 1-15 parts soybean dietary fiber, 1-10 parts polydextrose, 1-20 parts blueberry powder, 1-20 parts hawthorn powder, 1-20 parts leavening agent, 0.1-6 parts flavoring agent, 0.1-3 parts disodium dihydrogen pyrophosphate, 0.1-3 parts phospholipids, 1-5 parts lutein ester, 0.001-1 part water-soluble β-carotene, 0.1-4 parts blueberry flavoring, and 2-50 parts water. This cookie uses lutein ester, blueberry powder, and water-soluble β-carotene in a scientifically formulated ratio. After being absorbed by the human body, these three ingredients work synergistically to relieve eye fatigue and greatly enhance the protective effect on vision. It also has the advantages of good appearance and color, low calories, crispy and delicious taste, while being low in sugar, relieving eye fatigue, protecting the eyes, rich in dietary fiber, strengthening the spleen and aiding digestion, and maintaining normal intestinal function.

The invention relates to the food industry, and more particularly to the production of a marshmallow-type aerated confectionery product having a reduced calorie content and containing no or little sugar. The claimed marshmallow contains the following ingredients, expressed on a dry weight basis: 33.7-48 wt% maltitol syrup, 4.7-7.1 wt% gelatine, 12.1-36.3 wt% soluble dietary fibre in the form of corn fibres or isomaltooligosaccharides, 10.1-19.1 wt% allulose, 7.3-24.4 wt% fructooligosaccharides.

The present invention relates to a confectionery containing psicose. Specifically disclosed is a sugar-free confectionery composition which is a jelly confectionery wherein the confectionery comprises: from 1% to 50% by weight of psicose; and from 1% to 50% of a polyol incremental sweetener in combination with a high-potency sweetener wherein the polyol incremental sweetener is selected from the group consisting of sorbitol, maltitol, isomaltitol, mannitol, xylitol, erythritol, and lactitol, and the high-potency sweetener is selected from the group consisting of kiwifruit protein, aspartame, acesulfame K, saccharin sodium, glycyrrhizin, Alisan, cyclohexylsulfamate, stevioside, dihydrochalcone, stevioside, stevioside, glycosylated stevioside, and Momordica grosvenori, and wherein the confectionery composition has a moisture content of from 15% to 20%, and wherein the sweetener is selected from the group consisting of ketoside, aspartame, acesulfame K, saccharin sodium, glycyrrhizin, Alisan, cyclohexylsulfamate, stevioside, dihydrochalcone, stevioside, glycosylated stevioside, and Momordica grosvenori; a method of making the sugar-free confectionery composition is also disclosed. The present invention provides a low calorie, low laxative confection comprising psicose with acceptable texture, stability, clarity, flavor delivery, and shelf life.

The invention relates to a preparation method of sugar-free hawthorn and poria cocos granules. The sugar-free hawthorn and poria cocos granules comprise the following raw materials: poria cocos, scorched hawthorn and coix seeds. The sugar-free auxiliary material is one or two or more of mannitol, erythritol and maltitol. The sugar-free hawthorn and poria cocos granules meet the requirements of patients with diabetes mellitus, obesity, hyperlipidemia, coronary heart disease and the like on forbidding to eat sugar, and the clinical application range is widened.

The invention discloses Dangshan pear and dendrobium officinale gel soft sweets and a preparation method thereof. The Dangshan pear and dendrobium officinale gel soft sweets comprise the following components: gel, maltitol, citric acid, malic acid and a main material formed by mixing dendrobium officinale juice and Dangshan pear juice, the preparation method comprises the following steps: adding the main material into the maltitol, boiling sugar to obtain syrup, adding the citric acid, the malic acid and the completely dissolved gel into the syrup, pouring into a mold, putting the mold into a refrigerator, cooling, demolding to obtain the gel soft sweets, and drying the gel soft sweets to obtain the jelly soft sweets. The finished product of the Dangshan pear and dendrobium officinale gel soft sweets is obtained. The gel soft sweets disclosed by the invention can meet the requirements of people on multiple aspects of nutrition, greenness, health, convenience and the like of modern foods, and have the advantages of better texture and taste and good thermal stability.

The invention relates to anti-freezing and anti-cracking hand cream which comprises a water-phase component, an oil-phase component and a functional additive, the water-phase component accounts for 60-70% by weight, the oil-phase component accounts for 25-35% by weight, and the functional additive accounts for 3-8% by weight; wherein the water phase component is prepared from 30 to 40 percent of pure water, 8 to 15 percent of glycerol, 3 to 8 percent of urea, 2 to 4 percent of hyaluronic acid, 1 to 3 percent of maltitol and 0.2 to 0.35 percent of sodium glucoheptonate; and the oil phase component comprises 8-15% of vaseline, 5-10% of mineral oil, 3-8% of shea butter and 2-5% of beewax. The invention further relates to a preparation process of the anti-freezing and anti-cracking hand cream. Five industry pain points of'heavy, mud rubbing, stimulation, short-term effect and instability 'are converted into quantifiable engineering indexes one by one, the magnitude order advantage is obtained in four dimensions of absorption speed, washing resistance, repair rate and low-temperature stability, meanwhile, the process is kept simple, and the cost is controllable.

This invention provides a high-esterified persimmon pectin olive oil-based anti-fatigue beverage and its preparation method. The beverage comprises: extra virgin olive oil, high-esterified persimmon pectin, maltitol, freeze-dried peach powder, L-carnitine, vitamin E, hydroxytyrosol, and distilled water. The preparation process of this invention eliminates the need for processing aids such as emulsifiers and dispersants. High-esterified persimmon pectin is prepared through a pulsed electric field pretreatment-weak acid extraction process to obtain a highly active interfacial structure. This structure allows it to form a dense composite interfacial layer with other formulation components during two-stage shear emulsification, preferentially forming a stable oil-in-water emulsion system. This achieves long-term stable dispersion of the oil and water phases and masks the original spiciness and irritation of olive oil. Simultaneously, L-carnitine is added as a fatty acid metabolism support factor, and vitamin E and hydroxytyrosol are added as synergistic antioxidant components. The anti-fatigue effect is achieved through the synergistic effect of slow-release energy from the oil phase and interfacial structure regulation.

The subject of the application is a dry mix for the production of a sugar-free confectionery product with an increased content of bioactive ingredients, especially muffins, in a mixture with liquid ingredients which are water and a fat component, wherein the dry mix contains egg powder capable of rehydration, flour, a raising and sweetening agent, citric acid in powder form, edible salt and mammalian milk powder, which is characterized in that it constitutes from 50% to 58% by weight. a confectionery product before baking, wherein the flour constitutes 36% - 38% by weight, wherein the flour is at least wheat flour and / or at least chickpea flour, egg powder constitutes from 1.5% to 3% by weight, and citric acid in powder form constitutes 0.1% - 0.5% by weight, the raising agent constitutes 0.4% - 2.5% by weight, the sweetener constitutes 6% - 15% by weight, the mammalian milk powder constitutes 1.0% - 3.0% by weight., edible salt constitutes 0.1% - 0.5% by weight, wherein the sweetener is maltitol and / or xylitol and / or a mixture of stevia with erythritol, wherein steviol glycosides constitute from 0.5% to 1% by weight. In turn, the sum of the dry mix and liquid ingredients of the confectionery product before baking is 100%, wherein the liquid ingredients constitute 42% - 50% by weight of the confectionery product before baking, wherein the fat component constitutes 12% - 15% by weight, and water constitutes 29% - 36% by weight. The fat component is in the form of sunflower oil and / or oil from berry seeds obtained by extraction using supercritical CO2 or a mixture thereof. The application also covers a method for obtaining a sugar-free confectionery product with an increased content of bioactive ingredients, especially muffins as defined above.

The present application belongs to the field of food technology, and particularly relates to a gel soft candy containing water crystal pear juice and Chinese wolfberry liquid and a preparation method thereof. The water crystal pear juice gel soft candy provided by the present application is mainly composed of water crystal pear juice Chinese wolfberry mixed liquid, dried tangerine or orange peel enzymolysis powder, maltitol, citric acid and a gelling agent. The present application is a gel soft candy prepared by taking water crystal pear juice, Chinese wolfberry liquid and dried tangerine or orange peel as main raw materials and taking gelatin and rhizoma marantae starch as gelling agents. The water crystal pear juice gel soft candy can maximize the utilization of the nutritional value of active ingredients in the water crystal pear juice, Chinese wolfberry liquid and dried tangerine or orange peel, and the prepared water crystal pear juice gel soft candy has good antioxidant property, is a new type of health care gel soft candy with high nutritional value, delicate taste, moderate softness and hardness, and integrates health care, taste and nutritional value.

The present invention aims to provide an oral composition that has an astringent sensation while effectively suppressing discoloration over time. [Solution] An oral composition comprising (A) component: pyridoxine or a salt thereof, (B) component: fluorine-containing compound, and (C) component: an anionic surfactant, wherein the content of component (B) is such that when converted to a fluoride ion concentration it is 1000 to 4000 ppm, and the content of component (C) is such that it is 0.05 to 5% by mass, preferably further comprising (D) component: at least one selected from the group consisting of saccharin sodium, sucralose, xylitol, erythritol, maltitol, acesulfame potassium, trehalose, and mannitol, and more preferably further comprising (E) component: at least one selected from the group consisting of tocopherol acetate and tocopherol nicotinate.

The invention belongs to the field of food, and particularly relates to a preparation method of a germinated quinoa meal replacement bar capable of assisting in improving memory. The method comprises the following steps: performing surface sterilization and hydration on chenopodium quinoa grains, germinating under the condition of constant temperature and humidity, and performing vacuum freeze drying and crushing after germination to obtain germinated chenopodium quinoa powder; and mixing the germinated quinoa powder with fresh yolk liquid and a sweetening agent in proportion, uniformly stirring to prepare dough, and forming, baking and cooling to obtain the meal replacement bar. The content of nutritional active ingredients of the quinoa is increased through a germination process, and the quinoa has the function of assisting in improving memory. According to the meal replacement bar, germinated quinoa flour is used as a main functional raw material, sorbitol, xylitol, maltitol and the like are selected as sweetening agents, and the sugar load of the product is reduced; the nutritional meal replacement powder has the characteristics of being appropriate in taste, convenient to carry, stable in storage and the like, has the effect of assisting in improving memory, and is suitable for students, mental workers and crowds needing nutritional meal replacement.

The invention relates to the technical field of sugar alcohol crystallization, and discloses a high-fluidity crystal maltitol production method which comprises the following steps: pre-concentrating a maltitol solution; performing vacuum evaporation and concentration to a supersaturated state, adding a seed crystal, and maintaining evaporation and crystallization under the conditions of keeping vacuum and temperature; then transferring to a crystallizer, growing crystal at constant temperature, and then carrying out slow-to-fast stage cooling to finish cooling crystallization; and finally, centrifuging and drying to obtain a finished product. According to the invention, a vacuum evaporation and segmented cooling coupling crystallization technology is adopted, and explosive nucleation and fine powder generation are effectively inhibited by accurately controlling crystallization kinetics in an organic-solvent-free system. The obtained product is regular in crystal form, uniform in particle size distribution, small in repose angle, excellent in fluidity, high in crystallization yield and high in purity, and the technical problems that a traditional water phase crystallization product is prone to caking and poor in fluidity are solved.

This invention relates to a compound seasoning, comprising: oils; modified starch; granulated sugar; oligomaltose; maltodextrin; maltitol syrup; sorbitol syrup; maltose syrup; fruit syrup; whey protein powder; egg white powder; whole milk powder; skim milk powder; whey powder; cheese powder; cocoa powder; cola liquid; corn starch; fruit and vegetable powder; condensed milk; sweetened egg yolk liquid; cheese; edible salt; gellan gum; xanthan gum; carrageenan; locust bean gum; pectin; microcrystalline cellulose; mono- and diglycerides of fatty acids; polyglycerides of fatty acids; β-carotene; potassium sorbate; compound coloring agent; food flavoring; citric acid; and the remainder being water. Citric acid and water are added to adjust the pH value of the compound seasoning to 4-6, resulting in a well-prepared compound seasoning. This solves the technical problem that in existing seasonings, when a single ingredient is added, the added seasoning may not be effective.

The utility model belongs to the technical field of maltitol preparation, and relates to a preparation device of powdery crystallized maltitol, which comprises a crystallizing tank, a drying tank and a crushing bin, a first joint is arranged between the crystallizing tank and the drying tank for vertical communication, and a second joint is arranged between the drying tank and the crushing bin for vertical communication. The crystallizing tank is provided with a liquid discharging pipe convenient for discharging mother liquid, the first connector is provided with a crystal discharging electromagnetic valve for controlling maltitol moist sugar to be discharged to the drying tank for drying, and the second connector is provided with a discharging electromagnetic valve for controlling maltitol sugar blocks to be discharged to the crushing bin for crushing; and a material collecting drawer for collecting powdery crystal maltitol is arranged right below the crushing bin. According to the utility model, crystallization equipment, drying equipment and crushing equipment for preparing maltitol crystals are integrated together, so that the transfer link and repeated operation of maltitol crystal materials are reduced, the working efficiency is improved, and the integrated equipment is favorable for reducing the equipment cost and the maintenance difficulty and improving the production efficiency.

The invention relates to the technical field of food processing, and discloses a green preparation method of preserved loquat fruits based on microwave vacuum drying, which comprises the following steps: pretreating loquat fruits, and dipping in a compound pretreatment solution of xylitol, maltitol and trehalose; then carrying out three-stage programmed microwave vacuum drying, wherein the drying comprises high-power rapid enzyme deactivation, medium-power continuous dehydration and low-power pulse deep drying; and finally, carrying out humidity control balance treatment under specific temperature and humidity to obtain a finished product. Through cooperation of specific component pretreatment and a programmed drying technology, enzymatic browning is effectively inhibited, so that the finished product keeps the original golden yellow color; the obtained preserved fruits are soft and elastic in texture, and the defect that traditional products are dry and hard is overcome; and meanwhile, the water activity is controlled within a safe range while the relatively high water content is maintained, so that the unification of excellent taste and shelf life stability of the product is realized.

The present invention aims to provide an oral composition in which discoloration over time caused by pyridoxine or its salts is suppressed, and bitterness is reduced. [Solution] The present invention provides an oral composition comprising (A) component: pyridoxine or a salt thereof, and (B) component: a fluorine-containing compound, wherein the content of component (A) is 0.11 to 0.95% by mass, and the content of component (B) is such that when converted to a fluoride ion concentration, it is 1000 to 20000 ppm, and preferably further comprising (C) component: at least one sweetener selected from the group consisting of saccharin sodium, sucralose, xylitol, erythritol, maltitol, acesulfame potassium, trehalose, and mannitol.

The invention relates to the technical field of beer processing, in particular to low-purine alcohol-free beer based on mass transfer-reaction coupling and postnasal olfaction reconstruction and a preparation method thereof.The low-purine alcohol-free beer is prepared from, by weight, 60-70 parts of barley malt extract, 20-30 parts of wheat malt extract, 20-25 parts of oat malt extract, 5-10 parts of rice extract and 0.5-1.2 parts of calcium chloride. 0.2 to 0.3 part of beer yeast, 2 to 5 parts of inhibition preservative, 0.5 to 1 part of maltitol, 0.1 to 0.15 part of humulus lupulus and 80 to 100 parts of brewing water. The inhibiting preservative is iron oxide functionalized bagasse magnetic biochar. The invention aims to solve the technical bottlenecks of taste loss, high purine residue and high energy consumption during dealcoholization of the traditional alcohol-free beer, realize collaborative optimization of health attribute, sensory experience and production economy, and adapt to multiple consumption demands of hyperuricemia crowds, healthy social crowds and the like.

The present invention relates to the use of a specific strain of Streptococcus thermophilus in reducing the negative effects arising from the presence of a disaccharide sugar alcohol during fermentation of a milk-based product, as well as to a method for identifying a specific strain of Streptococcus thermophilus, to a method for preparing a fermented milk-based product comprising a disaccharide sugar alcohol, to a method for identifying a specific strain of Streptococcus thermophilus, to a method for preparing a fermented milk-based product comprising a disaccharide sugar alcohol, and to a method for preparing a fermented milk-based product comprising a disaccharide sugar alcohol. And a method for reducing the negative effects resulting from the presence of a disaccharide sugar alcohol during fermentation of a milk-based product.

The invention discloses a nano ultramicro liquid DHA composition and a preparation method thereof, and belongs to the technical field of functional foods. The composition is prepared from the following raw materials: DHA algae oil, phosphatidylserine, walnut peptide, cerebroprotein peptide, curcumin, piperine, a herba cistanche extract, a hericium erinaceus extract, vitamin B6, vitamin B12, magnesium citrate, maltitol liquid, concentrated apple clear juice, yellow lemon concentrated liquid, green lemon concentrated juice, sodium citrate, edible essence, polyglycerol fatty acid ester and soybean powder phospholipid. Sodium ascorbate, glycerol and water; the preparation method comprises the following steps: (1) weighing raw materials; (2) premixing the component 1; (3) premixing a component 2; (4) pre-dissolving the component 3; (5) preparing a coarse emulsion; (6) performing superfine emulsification; (7) blending and mixing; (8) homogenizing and emulsifying; (9) filling and sealing; and (10) sterilizing. The composition is suitable for heart and intelligence nutrition supplement of children and special crowds, and has good taste, physical stability and oral absorption performance.

The invention provides a composite fiber pet hair-removing paste composition and a preparation method thereof. The composition comprises a composite fiber system, a matrix component, a natural lubricating complexing agent, a probiotic regulator, a natural emulsion stabilizer, a nutrition enhancer and a meat base material, the composite fiber system comprises soluble fibers and insoluble fibers in parts by weight, the insoluble fibers comprise 15-20 parts of wheat fibers and 20-30 parts of barley grass powder, and the soluble fibers comprise 10-15 parts of psyllium husk; the matrix component comprises the following components in parts by weight: 400-450 parts of purified water and 100-150 parts of maltitol; the natural lubricating complexing agent comprises 200-220 parts of fish oil and 25-35 parts of lecithin; the probiotic regulator comprises 15-20 parts of inactivated pediococcus acidilactici; the natural emulsion stabilizer is prepared from 30 to 40 parts of sodium carboxymethyl cellulose and 30 to 40 parts of sodium alginate. The composite fiber system is cooperated with the natural lubricating complexing agent and the natural emulsion stabilizer, so that mild and efficient hair removal is realized, and the product is good in stability and high in palatability.

The application discloses a ceramide compound and a preparation method and application thereof, and belongs to the technical field of cosmetics. According to mass fractions, the ceramide compound comprises 15-60 parts of a first component, 15-60 parts of a second component, 10-50 parts of a third component, 1-30 parts of a fourth component and 0.1-60 parts of a fifth component; the first component comprises at least one of mannitol and maltitol laurate; the second component comprises starch; the third component comprises microcrystalline cellulose; the fourth component comprises phospholipid compounds; and the fifth component comprises ceramide compounds. The ceramide compound has good dispersibility in water and high stability of water dispersion; the ceramide compound is an oil-in-water type solid, is convenient to package, store and transport, has a long shelf life and is not prone to deterioration. The content of the ceramide compounds in the compound is high, and after being prepared into daily-use articles or medicines, the ceramide compounds are beneficial to exerting the efficacy.

The invention provides sucrose-free low-fat low-GI yoghourt and a preparation method thereof. The yoghourt comprises the following raw material components in parts by weight: 1-2 parts of whey protein powder, 5-12 parts of a compound sweetening agent, 10-13 parts of a compound stabilizer, 1-3 parts of gel, 0.03-0.04 part of a leavening agent and 970-990 parts of low-fat raw milk, the compound sweetening agent is selected from one or more of xylitol, sucralose, stevioside, erythritol and maltitol; the compound stabilizer is selected from one or more of modified starch and hydrophilic colloid. The yoghourt provided by the invention does not contain any cane sugar, is low in fat content, has a GI value of less than or equal to 55, and meets the requirements of low-GI products. The raw material components in the formula of the yoghourt are simple, the preparation process is simple and easy to operate, and the yoghourt is suitable for large-scale popularization.