Sugar-free grain yoghurt

Abstract

The invention relates to sugar-free grain yoghurt and a preparation method of the sugar-free grain yoghurt. Dairy products are matched with stabilizing agents, non-sugar sweeteners, sugar alcohol and hippophae rhamnoides powder to be subjected to strain fermentation and grain particle addition for obtaining the sugar-free grain yoghurt, wherein the stabilizing agents are selected from combinationof pectin, gelatin, modified starch, sodium chloride and sodium pyrophosphate. The yoghurt provided by the invention solves the problems that in the prior art, hippophae rhamnoides are rich in vitamin C (Vc), the acidity is strong, and the flavor is special, so the casein crystallization is caused, the tissue state of the yoghurt is changed, and the flavor of the yoghurt is influenced. In addition, the yoghurt realizes various health care and nutrition effects of grains, various kinds of probiotics and the hippophae rhamnoides and belongs to good yoghurt meal replacing food. The yoghurt provided by the invention is suitable for being drunk by customers who cannot take sugar, and in addition, the deserved sweetness of the yoghurt is maintained.

Description

technical field [0001] The invention relates to a grain yogurt and a preparation method thereof, more specifically, the invention relates to a sugar-free grain yogurt and a preparation method thereof. Background technique [0002] Cereals Meal is a food that is processed into flakes or granules with cereals—corn, rice, wheat, oats, etc. Other grains, such as oats and barley, can lower blood cholesterol levels. Evidence shows that eating foods made entirely of grains can protect against cardiovascular disease and diabetes. According to survey data, people who often eat cereal meals have higher absorption of calcium, magnesium, iron, vitamin B1, B2, B6, folic acid, and fiber than those who do not eat cereal meals or only occasionally eat them, and they have higher absorption from fat. You also get fewer calories and a lower obesity factor. [0003] Cereal meals are usually eaten with milk and cream. Some consumers who are intolerant to milk and cream often like to use yogu...

AI Technical Summary

Problems solved by technology

[0009] CN101664061A discloses a seabuckthorn yogurt and its production process, including fermenting fresh milk, seabuckthorn powder, stabilizer, thickener, mango and peach juice, etc., but there is no specific mention of which stabilizer and fermentation strain to use in this document

Adding seabuckthorn powder to fresh milk or reconstituted milk for co-fermentation can increase the Vc content of yogurt, but during the fermentation process of yogurt (due to the acidification of the produced acid), casein precipitation will occur, and the addition of seabuckthorn powder , will cause the crystallization of the produced casein, resulting in changes in the tissue state of the yogurt, not only causing the loss of Vc content, but also making the yogurt lose its original smooth texture, and the entrance will have a rough feeling; on the other hand, how to make the added Seabuckthorn yogurt has a greater probiotic function than ordinary yogurt, which also needs to be explored and studied

Therefore, how to make full use of seabuckthorn resources, develop a cereal yogurt meal replacement food containing seabuckthorn, and at the same time solve the defects of strong acidity of seabuckthorn and special flavor of seabuckthorn, which have an adverse effect on yogurt, and fill in the gaps in the prior art. dedicated purpose