96 results about "Sugar substitute" patented technology

The invention relates to the technical field of chiffon cake processing, in particular to a high-moisture low-GI black highland barley chiffon cake and a making method thereof.The chiffon cake comprises, by weight, 50 parts of egg white, 18 parts of sugar substitute, 0.4 part of tartar powder, 6 parts of rice oil, 0.3 part of edible salt, 50 parts of water, 25 parts of yolk and 10.5 parts of black highland barley cake premixed flour. The sugar substitutes comprise 90-95 parts by weight of maltitol and 5-10 parts by weight of stevioside, and the black highland barley cake premixed flour comprises 80-85 parts by weight of black highland barley flour, 20-25 parts by weight of pre-gelatinized hydroxypropyl distarch phosphate, 0-5 parts by weight of modified pectin and 0-5 parts by weight of xanthan gum. The content of carbohydrates is reduced, the addition of sugar molecules is reduced, sugar and starch form a package, absorption is blocked, the taste and quality of the made chiffon cake are not changed, and meanwhile the low GI or low GL level can be achieved.

The present invention relates to a method for improving the drying quality and functional factors of fruits and vegetables by low-temperature freeze-thaw combined with integrated immersion freeze-drying, and belongs to the technical field of fruit and vegetable drying processing. The method uses fruits and vegetables with solid content less than 12% as raw materials, adopts a cyclic low-temperature freeze-thaw method to complete the freeze-thaw link of the material in a frozen state, selects small molecule peptides, functional oligosaccharides, and soluble dietary fiber as sugar substitutes to increase the solid content and functional factors, and adopts a fruit and vegetable raw water collection system to recover the water and flavor and pigment substances removed during the vacuum freeze-drying process. At the same time, the loss of nutrients is avoided by atomizing and spraying the impregnation liquid, and the pre-drying, vacuum impregnation, freezing, and post-drying processes are completed in one device. The patented method greatly improves the processing efficiency of dried fruit and vegetable products, reduces the loss of nutrients during the processing process, realizes the comprehensive utilization of fruit and vegetable raw water and flavor pigments, and enriches a variety of nutritional functional factors.

The invention is applicable to the technical field of adjuvant therapy of diabetes mellitus, and provides a medicinal and edible beverage for adjuvant therapy of diabetes mellitus, which comprises the following components: astragalus extract, kudzu vine root extract, corn stigma extract, ginseng extract, momordica grosvenori sugar substitute concentrated juice and hydrogen. The hydrogen is dissolved in the beverage; preferably, the radix astragali extract is radix astragali polysaccharide, the radix puerariae extract is radix puerariae flavone, the corn stigma extract is corn stigma peptide, and the ginseng extract is ginsenoside. According to the present invention, the effective component extracts, the targeted extracts and the hydrogen additive are adopted, such that the blood sugar can be effectively prevented and controlled, the significant treatment effect on the diabetes mellitus can be provided, and the prepared food-grade beverage can be used for a long time without any side effect on the human body.

The invention discloses a high-nutrition additive-free candy jam based on seaweed dietary fibers and a preparation method of the high-nutrition additive-free candy jam. The jam comprises the following components in parts by weight: 55-70 parts of a fruit base material, 0.7-1.3 parts of sugar beet-sourced low-methoxy amidated pectin, 2.2-4.2 parts of a seaweed dietary fiber compound system, 0.06-0.18 part of calcium salt, 0.08-0.25 part of an anthocyanin stable system and the balance of water, and exogenous saccharides and artificial or natural sugar substitutes are not added. Wherein the methoxylation degree of pectin is smaller than or equal to 35%, the amidation degree of pectin is 5-20%, and the seaweed dietary fiber compound system comprises brown seaweed soluble dietary fibers and red seaweed galactan dietary fibers. The preparation method comprises the following steps: pulping at low temperature and adjusting acid, dispersing and hydrating polysaccharide, adding glue in batches, degassing and controlling oxygen in stages, introducing laccase for covalent cross-linking, adding calcium in stages to form ionic cross-linking, adding an anthocyanin stabilizing system, filling at low temperature, and carrying out 580-620MPa ultrahigh pressure treatment. A stable gel structure and good water binding capacity are obtained under the condition of no exogenous sugar, bleeding is reduced, anthocyanin and color stability are improved, and meanwhile non-thermal sterilization and storage period safety are achieved.

The invention discloses a low-calorie electrolyte beverage and a preparation method thereof, and belongs to the technical field of beverages. The low-calorie electrolyte beverage is prepared from the following components in parts by weight: 1.3 to 1.5 parts of plukenetia volubilis linneo extract, 0.02 to 0.03 part of vitamin C, 0.016 to 0.019 part of vitamin B2, 0.15 to 0.25 part of citric acid, 0.1 to 0.2 part of sodium citrate, 0.02 to 0.03 part of sodium chloride, 0.02 to 0.03 part of potassium chloride, 0.01 to 0.02 part of stevioside and 150 to 180 parts of deionized water. Sugar replacement is realized by adding sacha inchi soluble fibers to provide osmotic pressure, sugar substitutes are used for adjusting taste, sacha inchi peptides are extracted, the absorption efficiency of moisture after exercise is improved through combined action, and then the water supplementing effect is improved.

The present disclosure relates to a sugar substitute composition comprising components selected from at least one regular sugar, maple syrup, and honey, at least one herb extract, at least one soluble fiber, at least one natural sweetener, at least one sugar alcohol, at least one anti-caking agent, and at least one vitamin and minerals. The composition substantially reduces the ill-effects of consuming regular sugar.

The present invention relates to a bioconversion for elongating gluco-oligosaccharides with a glucosyl moiety. The present invention also relates to the elongated gluco-oligosaccharides obtained by the process. The elongated gluco-oligosaccharides obtained by the process can be used in edible products, for instance as a dietary fiber or a (low calorie) bulking agent, a prebiotic, in sugar replacement or in calorie reduction. The elongated gluco-oligosaccharides obtained by the process present a decreased digestibility compared to known gluco-oligosaccharides.

The present invention relates to an apparatus (1, 1a, 1b) for drying and / or cooling bulk material, specifically crystalline sugar and / or sugar substitutes, in particular crystalline sugar and / or at least one sugar substitute having an average crystal size of between 0.2 mm and 1.5 mm, preferably between 0.4 mm and 1 mm, the apparatus comprising an elongate hollow body (10) which is rotatable about a longitudinal axis (L) and has a receiving space (102) for receiving the bulk material, and comprising a stationary discharge housing (20) which has a discharge device (200) for discharging (A) the bulk material from the hollow body (10), wherein the receiving space (102) of the hollow body (10) contains internal fittings (103) for at least partially entraining the bulk material while the hollow body (10) rotates about the longitudinal axis (L), and an end portion (104), next to the discharge housing (20), of the hollow body (10) has lifting elements (105) for lifting the bulk material in order to discharge (A) it. According to the invention, the discharge device (200) projects axially into the hollow body (10) and has an upwardly open filling opening (201) located above the longitudinal axis (L) of the hollow body (10).

It enables the efficient and effective transfer of images, texts, etc. onto an edible substrate. 【Solution means】The present invention relates to a coating composition for baking paper, a coated baking paper containing the coating composition, a method for manufacturing the coated baking paper, and the use of the coated baking paper, for example, for providing images, characters, etc. to edible products. The coating composition contains fat, amorphous starch, sugar and / or sugar substitute, emulsifier, and wax.

The invention discloses a functional beverage based on a jerusalem artichoke component and a preparation method thereof, and belongs to the technical field of functional beverages, and the functional beverage is prepared from the following raw materials in parts by weight: 90-110 parts of jerusalem artichoke, 40-60 parts of bitter gourd, 20-40 parts of hawthorn, 40-60 parts of celery stem, 0.5-1.5 parts of ground cinnamon, 2-4 parts of sugar substitute and 300-500 parts of water. The inulin delays glucose absorption, the balsam pear glycoside promotes sugar utilization, the cinnamon polyphenol enhances insulin sensitivity to achieve sugar metabolism regulation, the jerusalem artichoke short-chain fatty acid inhibits liver cholesterol synthesis, and the hawthorn flavone promotes lipid decomposition to achieve lipid metabolism improvement. The celery potassium-sodium pump is balanced, and the inulin reduces the activity of angiotensin converting enzyme to regulate the blood pressure, so that the functional beverage can regulate the three highs.

The invention provides instant nutritional granules based on edible rice bran and dairy products and a preparation method thereof, and the instant nutritional granules comprise the following raw materials by mass: 30-40% of edible rice bran, 45-55% of dairy products, 10-15% of sugar substitutes, 2-5% of an emulsifier and 0-3% of a nutrition enhancer. The edible rice bran is used for replacing a traditional barley raw material, the formula is optimized, the problems that traditional wheat milk is high in sugar, single in nutrition and prone to caking after being brewed are solved, and the product is suitable for consumer groups of all ages.

The invention discloses a fruit powder orally disintegrating tablet and a preparation method thereof. The fruit powder orally disintegrating tablet comprises the following raw materials: 2-30 parts of fruit powder, 20-70 parts of a filler, 0-5 parts of an adhesive, 5-30 parts of a disintegrating agent, 0.1-2 parts of a flow aid and 0.1-2 parts of a lubricant. The fruit powder orally disintegrating tablets with a series of tastes are prepared, can be rapidly disintegrated in the oral cavity through saliva within 60 seconds, and are very friendly to people with dysphagia and children; and meanwhile, the selected filling agent is sugar substitute, so that the mouthfeel of the sugar is kept, the sugar substitute cannot be absorbed by a human body, the beverage is friendly to people with hyperglycemia, and decayed teeth cannot be caused.

The invention relates to the field of food processing, and discloses fermented beef jerky based on glycosylation modification and fishy smell removal and a preparation method thereof.The preparation method comprises the steps that beef is pretreated and then mixed with pickling materials, the mixture is tumbled and pickled and fermented at the same time, and then the fermented beef jerky is obtained through air drying and baking, wherein the pickling materials comprise salt, sugar, spices, a flavoring agent and a compound fermentation solution, the compound fermentation solution comprises lactobacillus curvatus, pediococcus pentosaceus, xylose glucococcus and staphylococcus carnosus, the fermentation temperature is 28-32 DEG C, and the fermentation time is 2-5h. According to the method, the beef is fermented by using the compound flora, so that the fermentation time can be shortened, the growth of putrefying microorganisms can be inhibited, and the taste of the beef is improved. The possibility of protein and fat corruption caused by endogenous corruption microorganisms is reduced, and the generation of toxic substances such as nitrite and nitrate is reduced, so that the safety of the quality of the dried beef product is improved. The sugar used in the invention comprises plant polysaccharide and sugar substitute, and is subjected to glycosylation reaction with the beef product to remove fishy smell and enhance aroma. Spices such as lemons and citronella are also added into the pickling materials, so that the flavor of the beef jerky is further improved.

The utility model provides a sugar substitute granulating and drying machine which comprises an outer barrel body and a supporting framework, the top of the supporting framework is assembled and connected with the bottom of the outer barrel body, a feeding opening communicated with a drying net barrel is installed at the top of the outer barrel body in a butt joint mode, and a butt joint assembly is fixedly installed at the bottom in the outer barrel body. A butt-joint assembly is installed in the outer barrel body, a drying net barrel is installed at the top of the butt-joint assembly in a butt-joint mode, a drying type stirring assembly is installed in the drying net barrel in a butt-joint mode, a hot air assembly is fixedly installed in the supporting framework, and a drying type discharging assembly communicating with the drying net barrel is installed at the bottom of the outer barrel body in a butt-joint mode. According to the utility model, the hot air assembly is matched with the drying type stirring assembly, so that the sugar substitute particles can be dynamically stirred to increase the contact between the sugar substitute particles and air, and the operation is carried out by adopting a drying mode from inside to outside, so that the drying process can be better accelerated, and the defects of the traditional external drying are overcome.

The invention provides high-sweetness modified milk and a preparation method thereof. The high-sweetness modified milk comprises the following raw materials in percentage by mass: 72%-80% of raw milk, 4%-5% of a sweetening agent, 0.05%-0.15% of dipotassium phosphate, 0.03%-0.1% of sodium bicarbonate, 0.001%-0.03% of beta-carotene and the balance of water and / or food auxiliary agents. The modified milk has the advantages of being low in sugar content and high in sweetness, and various health hidden dangers caused by the fact that a large amount of sugar or sugar substitutes are added to improve the sweetness are avoided.

Edible vegetable chewing mass, comprising homogenized, crushed and ground germinated cereal grains from the group consisting of oats, wheat, rye, barley, sorghum, millet, buckwheat and amaranth, wherein the cereal is in the germination phase after six to twenty-five hours of water contact, the chewing mass has a plastic-elastic and uniform consistency and is free from synthetic polymers.

The invention provides sucrose-free yoghurt and a preparation method thereof, and the preparation method comprises the following steps: 1) mixing raw milk with sugar substitutes to obtain a mixture; 2) adding a leavening agent and a first salt into the mixture, and performing fermentation treatment to obtain a fermentation product; and 3) performing demulsification treatment on the fermentation product, adding a second salt, and performing after-ripening treatment to obtain the sucrose-free yoghourt. The preparation method of the sucrose-free yoghurt provided by the invention has the characteristics of shortening the fermentation time of the yoghurt and improving the viscosity of the product.

The invention relates to a preparation method of soluble sugar substitute based on Jinxiu sweet tea pigment, and belongs to the technical field of food processing and natural product extraction.The preparation method comprises the steps that Jinxiu sweet tea leaves serve as raw materials, and composite enzymolysis, hot water extraction, membrane separation and concentration, stable blending and spray drying are sequentially conducted. The method comprises the following steps: synergistically releasing sweet taste and pigment components through enzymolysis and extraction, purifying and concentrating through a membrane technology, and protecting through a stabilizer system to finally obtain a powdery product. The sugar substitute has high sweetness and stable brownish red color, realizes integration of sugar and color, can be used as a natural sweetening agent and a coloring agent to be directly used in milk tea, coffee and other food beverages, simplifies the formula and process, and meets the label cleaning requirements.

The invention relates to an oil-free and egg-free seasoning formula prepared from plant starch and milk protein. The main components of the seasoning formula comprise the plant starch (henry steudnera tuber and oat), plant fibers (henry steudnera tuber, oat, Chinese cabbage powder and the like) and the milk protein (milk, milk powder, yoghourt and the like). Comprising the following steps: mixing henry steudnera tuber or oat with purified water, heating, cooking, uniformly stirring to form a mixture, standing, cooling, adding milk powder to form a base sauce, and adding salt, vinegar, sugar substitute, spice, flaxseed, sesame and the like to form seasonings with different tastes. Compared with a traditional fried egg formula, the revolutionary seasoning base is prepared by taking natural vegetables and milk protein as raw materials, grease and an emulsifying agent (such as egg yolk) in the traditional formula are not used at all, the caloric barrier caused by the grease and the emulsifying agent is broken through, true low calories, no sugar, less oil and no additives are achieved, and meanwhile, the traditional rich taste is highly restored.

The invention discloses an animal and plant double-protein meal replacement ball and a making technology, and belongs to the technical field of food processing, and the formula of the meal replacement ball comprises 25-30 g of double-protein powder, 65-75 g of oatmeal, 12-18 g of sugar substitute, 20-25 g of egg liquid, 10 g of broken nuts, 2-5 g of black sesame, 3 g of coconut oil, 3 g of corn oil, 5 g of pumpkin seeds, 1.5 g of dark chocolate and 0.8 g of coconut crisp chips. Based on the formula, silkworm pupa protein is selected as the animal protein, pea protein is selected as the plant protein, the silkworm pupa protein and the pea protein are weighed according to the proportion of 1: 1, premixed and sieved through a 60-mesh sieve, oatmeal, sugar substitutes, crushed nuts, egg liquid, black sesame, coconut crisp chips and pumpkin seeds are taken and put into a mixing machine to be fully stirred, the mixture is put into a mold, and the mold is obtained. The preparation method comprises the following steps: adding sugar substitute into the raw materials, quantitatively adding coconut oil and corn oil for multiple times during stirring until the sugar substitute is basically dissolved, ensuring that all the raw materials are uniformly fused, then taking quantitative mixed materials, rubbing the mixed materials into balls, performing sectional baking, cooling and chocolate drenching decoration, and finally performing ultraviolet sterilization and tinfoil packaging to obtain the meal replacement ball finished product.

This invention belongs to the field of food processing technology and discloses a method for producing anthocyanin-enriched antioxidant jelly from black chokeberry. By weight, the raw materials include: 6.5-19.5 parts black chokeberry, 3.5-10.5 parts persimmon, 7-21 parts erythritol, 0.4-1.2 parts carrageenan, 0.4-1.2 parts konjac gum, and the remainder being drinking water. The method employs a persimmon compound astringency removal process to eliminate the astringency of the black chokeberry itself; uses erythritol, a natural sugar substitute, to replace sucrose as a sweetener, which reduces calories and avoids masking the natural flavor of anthocyanins; and utilizes a compound gum to form the jelly, combining the anthocyanins of black chokeberry with the jelly; thus developing a low-sugar, healthy, functional food to meet consumers' demand for healthy snacks.

The invention belongs to the technical field of food processing, and particularly relates to medium-GI tartary buckwheat bread and a preparation method thereof. The tartary buckwheat whole flour is obtained by pretreating the tartary buckwheat cortex layer, performing superfine grinding, then adding the crushed tartary buckwheat cortex layer into the tartary buckwheat core flour, the tartary buckwheat whole flour and the wheat flour are used as mixed raw materials, a small amount of specific modifier is supplemented, meanwhile, sugar substitutes in a specific proportion are added, dough is treated by using an ultrasonic stress technology, and sectional baking is used during baking, so that the tartary buckwheat whole flour is obtained. The raw materials and the technology are combined, the medium-GI tartary buckwheat bread is obtained, the nutritional value of the bread is guaranteed, meanwhile, the taste is improved, and the GI value of the bread is effectively reduced.

The invention relates to the technical field of food processing, and discloses a passion fruit and black tea low-sugar beverage which comprises the following components in parts by weight: 25-35 parts of passion fruit pulp; 65-75 parts of black tea soup; the sweetening agent is prepared from the following components in parts by weight: 0.01 to 0.03 part of acetoacetic acid, 0.005 to 0.015 part of erythritol and 0.002 to 0.006 part of stevioside; the nanometer embedded particles are nanometer particles formed by cross-linking zein and chitosan according to the mass ratio of 3: 1, the particle size is 50-80 nm, and 0.1-0.3 part of volatile aroma components are embedded in the nanometer embedded particles; the endogenous stabilizer is prepared from 0.05 to 0.1 part of extracellular polysaccharide generated by lactobacillus acidophilus and 0.8 to 1.0 part of tea polyphenol. Through the synergistic interaction between natural sweet metabolites (such as acetoacetic acid) generated by microbial fermentation and sugar substitute molecules, on the premise that the sugar content is not increased, the sweetness intensity is multiplied, and through self-assembly of exopolysaccharides generated in situ in the fermentation process and tea polyphenol, a three-dimensional stable network is formed. Long-acting stability of suspended particles can be realized without depending on exogenous colloids such as pectin and carrageenan.

The invention discloses a sour orange and fingered citron compound fruit juice beverage and a preparation method thereof, and belongs to the field of fruit juice preparation. The compound fruit juice beverage is prepared from 10%-40% of lime liquid, 1%-5% of fingered citron juice, 5%-10% of a compound sweetening agent and the balance of water, wherein the sweetening agent is prepared by compounding erythritol and D-psicose according to the ratio of (30%-70%): (30%-70%). The preparation method comprises the following steps: cleaning and cutting the raw materials of the lime and the fingered citron, boiling and filtering the lime with peel to prepare lime liquid, juicing and filtering the fingered citron with peel to prepare fingered citron juice, compounding the lime liquid, the fingered citron juice, the sweetening agent and water, homogenizing, performing UHT sterilization, and packaging and inspecting to obtain a finished product. The utilization rate of the lime raw material is increased, the addition of the fingered citron juice improves the flavor of the beverage, the fingered citron juice and the lime liquid synergistically improve the oxidation resistance, the compounded sugar substitute better meets the healthy diet requirement, and the preparation process is simple to operate and suitable for industrial application.

The application provides a method for predicting the sweetness intensity of a sweetener. Compared with the prior art, the method can effectively predict the sweetness characteristics of the sweetener by the adsorption rate of the sweetener in the oral cavity or the electronic tongue result, and can help guide the design modification of the new sweetener and provide suitable edible system suggestions. The two correction methods can effectively predict the sweetness intensity of the sweetener, provide more choices, and thus reduce the consumption of time and money, and achieve the same goal with half the effort for the development of sugar substitutes.

The invention discloses a making process and a quality guaranteeing method of a sugar-reduced mung bean cake. The making process of the mung bean cake comprises the following steps: peeling mung beans, cleaning, boiling and draining; adding sugar and oil into the treated peeled mung beans, and baking to prepare stuffing; oil and water in different proportions are added into flour, the mixture is blended into pastry and water-oil crust, and the pastry and the water-oil crust are cut into uniform sizes respectively; wrapping the mung bean stuffing with the crispy crust and the water-oil crust, making the mung bean stuffing into a mung bean cake shape by using a mold, baking after drying, and then cooling and packaging; the trehalose, the fructo-oligosaccharide, the erythritol and the xylitol are combined into the compound sugar substitute according to the mass ratio of 2: 2: 1: 1 or 1: 1: 1: 1, the compound sugar substitute is used for replacing part of cane sugar to make the sugar-reduced mung bean cake, and the cane sugar content is reduced while the flavor and taste of a traditional mung bean cake are reserved. Four naturally extracted antibacterial substances and antioxidant compositions are added to replace traditional chemical preservatives, and multiple technological means of plant extract, microwave and aluminum foil bag packaging are explored for compounding, so that the shelf life of the mung bean cakes is prolonged.

The present application relates to the technical field of health food, in particular to a kind of alcoholism composition and its preparation method and application.Dosage form is effervescent tablet, according to weight parts, including: tremella polysaccharide 200-2000 parts, small molecule peptide 100-1000 parts, Hericium polysaccharide 100-1000 parts, nutritional sugar substitute 100-2000 parts, compound vitamin B 1-50 parts, wherein the tremella polysaccharide is composed of 60-200 million molecular weight tremella polysaccharide and 1-100 thousand molecular weight tremella polysaccharide.The present application uses macromolecular and low molecular weight tremella polysaccharide, Hericium polysaccharide, small molecule peptide and nutritional sugar substitute as main raw materials to prepare effervescent tablet, which has fast dissolution speed, good taste and flavor, small volume, convenient to carry and use, and can be placed in water container containing water, such as mineral water, water cup, water bottle, etc., and then dissolved, which is interesting to eat, easy to absorb, has little irritation to gastrointestinal tract and has superior effects of alcoholism and intestinal and stomach protection.

The invention belongs to the technical field of sugar-substituted molecular design, and discloses a sugar-substituted chromogenic molecular device as well as a preparation method and application thereof. The preparation method comprises the following steps: mixing a sucralose solution, an inorganic alkali solution and a urocanic acid solution, and reacting to obtain the sugar substitute chromogenic molecular device. According to the preparation method of the sugar substitute chromogenic molecular device, a one-step method is adopted, required raw materials mainly come from natural and industrial sugar substitutes, the price is controllable, the overall application and preparation cost is low, the device is suitable for large-scale chemical preparation, no complex preparation technology is adopted in the whole process, the final yield is high, and the process is relatively green and environmentally friendly; the method is typical natural product reconstruction and trans-boundary high-valued application in the food boundary.

The invention discloses low-sugar nutritional bread and a making method, and relates to the technical field of food processing. The low-sugar nutritional bread comprises the following raw materials in parts by mass: 40-45 parts of wheat flour, 40-45 parts of low-sugar nutritional powder, 10-15 parts of eggs, 5-8 parts of rapeseed oil, 1-2 parts of sucralose, 3-5 parts of salt, 1-2 parts of low-sugar-resistant dry yeast and 1-2 parts of white granulated sugar. The low-sugar nutrition powder comprises at least one of oat flour, coarse rice flour, quinoa flour, corn flour and soybean flour. According to the technical scheme, the content of low-sugar nutrition powder is remarkably increased, sucralose is used as a sugar substitute, generation of gluten is promoted by adopting a two-stage fermentation technology, the problem that traditional low-sugar bread is difficult to increase the content of the low-sugar nutrition powder is solved, meanwhile, the overall quality of the bread is improved, the bread has good elasticity and water-retaining property, and the bread is suitable for being eaten by people. The low-sugar bread can be used for solving the problem that the existing low-sugar bread cannot meet the low-sugar standard, the taste and the nutritional requirements at the same time.

The invention provides yoghourt and a preparation method thereof, and belongs to the technical field of food processing. The yoghourt comprises the following raw materials for preparation: a fermentation raw material and a leavening agent, wherein the fermentation raw material comprises the following raw materials in parts by mass: raw milk, a sweetening agent and lactase; the sweetening agent comprises sugar substitutes and does not comprise cane sugar. According to the yoghourt disclosed by the invention, sugar substitutes are adopted to replace sucrose, and lactase is added to hydrolyze lactose in the raw milk, so that the taste loss caused by no addition of sucrose is made up, and on the basis of ensuring the appropriate sour and sweet taste of the yoghourt, the intake energy when the yoghourt is eaten is reduced, and the health requirements of consumers can be further met.