Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Sugar reducing sour milk

A technology for yogurt and hypoglycemia, which is applied in the direction of milk preparations, dairy products, applications, etc., and can solve problems such as insecurity

Inactive Publication Date: 2013-04-10
王虎
View PDF5 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, people are also starting to develop yogurt products with auxiliary hypoglycemic functions. "Research on the Best Formula and Process of Hypoglycemic Yogurt" "Journal of Harbin University of Commerce" (Natural Science Edition) (2005.6) is to add pumpkin powder to yogurt , and use xylitol and soybean oligosaccharides instead of white sugar to achieve the auxiliary hypoglycemic effect; the patent CN1301655c or the long-term lack of market due to the combination of traditional Chinese medicine has automatically given up the rights; the newly developed patent CN100496263c and patent application 200710170873.7 mainly use hypoglycemic The functional element chromium, either because of its hypoglycemic effect or because of its production cost, has no products on the market; currently on the market, "sugar-free yogurt" is a yogurt without sucrose, but diabetics have unstable blood sugar. not safe

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Sugar reducing sour milk
  • Sugar reducing sour milk
  • Sugar reducing sour milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1 formula (every kilogram of raw material):

[0021]

[0022] Preparation process: Raw milk testing, adjust the standard of fat content ≥ 3.1%, protein ≥ 2.9%, and fat content ≥ 8.3% in fresh milk without antibiotics, and stevioside, xylooligosaccharides, sugar alcohols, and stable The agent is dissolved in milk at 70°C and mixed, homogenized under 20MPa pressure, then sterilized at 95°C for 300 seconds, cooled to 38°C, added with compound bacteria and vitamin D inoculation according to the above ratio, and fermented for 6 hours. When the pH value of the fermented milk reaches 4.2, the fermentation is stopped to obtain the hypoglycemic yogurt of the present invention containing about 42ug / kg of vitamin D.

Embodiment 2

[0023] Embodiment 2 formula (every kilogram of raw material):

[0024]

[0025]

[0026] Preparation process: Raw milk testing, adjust the standard of fat content ≥ 3.1%, protein ≥ 2.9%, and fat content ≥ 8.3% in fresh milk without antibiotics, and stevioside, xylitol, xylooligosaccharide, stable The agent is dissolved in milk at 70°C and mixed, homogenized under 20MPa pressure, then sterilized at 95°C for 200 seconds, cooled to 38°C, added with compound bacteria and vitamin D inoculation according to the above ratio, and fermented for 6 hours. When the pH value of the fermented milk reaches 4.2, the fermentation is stopped to obtain the hypoglycemic yogurt of the present invention containing about 60 ug / kg of vitamin D.

Embodiment 3

[0027] Embodiment 3 formula (every kilogram of raw material)

[0028]

[0029] Preparation process: Raw milk testing, adjust the standard of fat content ≥ 3.1%, protein ≥ 2.9%, and fat content ≥ 8.3% in fresh milk without antibiotics, and stevioside, xylooligosaccharides, xylitol, and stable The agent is dissolved in milk at 70°C and mixed, homogenized under 20MPa pressure, then sterilized at 95°C for 300 seconds, cooled to 38°C, added with compound bacteria and vitamin D inoculation according to the above ratio, and fermented for 6 hours. When the pH value of the fermented milk reaches 4.2, the fermentation is terminated to obtain the hypoglycemic yogurt of the present invention containing about 95 ug / kg of vitamin D.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses sugar reducing sour milk. According to the sugar reducing sour milk, vitamin D is added in sucrose-free sour milk in a certain ratio, a sweetening agent with low calorie replaces sucrose, and probiotics and probiotics are added at the same time. The sugar reducing sour milk keeps the original flavor and the nutritional value of the sour milk, and achieves the effects of reducing sugar and supplementing the vitamin D and other effects at the same time. Moreover, the sugar reducing sour milk is easily market-oriented due to the conventional AD milk market and the low cost.

Description

technical field [0001] The invention relates to a yogurt product, in particular to a hypoglycemic yogurt. Background technique [0002] With the improvement of people's living standards and changes in lifestyle, the proportion of people with high blood pressure and diabetes has increased year by year. It is estimated that the number of people with diabetes in my country has reached 92.4 million, ranking first in the world. Diabetic complications seriously threaten people's health. In response to this trend, a large number of various hypoglycemic health foods have emerged. At the same time, people are also starting to develop yogurt products with auxiliary hypoglycemic functions. "Research on the Best Formula and Process of Hypoglycemic Yogurt" "Journal of Harbin University of Commerce" (Natural Science Edition) (2005.6) is to add pumpkin powder to yogurt , and use xylitol and soybean oligosaccharides instead of white sugar to achieve the auxiliary hypoglycemic effect; the ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23C9/13
Inventor 王虎
Owner 王虎
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com