Miracle fruit lactic acid bacteria health-care beverage for regulating blood sugar level

Abstract

The invention belongs to the technical field of health-care foods, and in particular relates to a miracle fruit lactic acid bacteria health-care beverage for regulating the blood sugar level. Every 100 weight parts of the health-care food is prepared from the following raw materials in parts by weight: 1-2 parts of miracle fruit, 3-6 parts of fresh miracle fruit leaves, 1-2 parts of medal, 3 parts of Yuky purple sweet potatoes, 2.6-3.6 parts of skim milk powder, 0.1 part of semen plantaginis, 0.2-0.4 part of tamarind gum, 0.1 part of fenugreek gum, 0.05 part of alginic acid propylene glycol ester, 0.2-0.28 part of sodium carboxymethylcellulose, 19-23 parts of xylitol, 0.2-0.3 part of a composite probiotics leavening agent, and the balance of water. The core of the miracle fruit is removed by using a transformed stirring machine, and the miracle fruit lactic acid bacteria health-care beverage for regulating the blood sugar level is prepared from processes of grinding, fermentation, homogenization, sterile filling and the like, so that the miracle fruit lactic acid bacteria health-care beverage has the characteristics of blood sugar level regulation, antioxidation, nutrition and tastiness and the like.

Description

technical field [0001] The invention belongs to the technical field of health drinks, in particular to a miracle fruit lactic acid bacteria health drink for lowering blood sugar. Background technique [0002] Miracle fruit is native to West Africa, Ghana, and Congo. In the 1960s, the Republic of Ghana gave the miracle fruit to visiting Premier Zhou Enlai as a national gift, and it was introduced to my country. In recent years, its hypoglycemic effect and sweetening and flavoring functions have been developed and utilized by Taiwan, Japan and other countries, but the glycoprotein that plays a role in sweetening in its pulp is not heat-resistant, and heat treatment during processing will make most of its sweetening effect Invalid, in addition, the mystery pulp is very thin and difficult to separate from the core, the core has a bitter taste, which will affect the taste of the food, and the core needs to be removed. [0003] Milk powder and lactic acid bacteria fermented into...

AI Technical Summary

Problems solved by technology

In recent years, its hypoglycemic effect and sweetening and flavoring functions have been developed and utilized by Taiwan, Japan and other countries, but the glycoprotein that plays a role in sweetening in its pulp is not heat-resistant, and heat treatment during processing will make most of its sweetening effect Invalid. In addition, the mysterious pulp is very thin and difficult to separate from the core. The core has a bitter taste, which will affect the taste of the food. It is necessary to remove the core

[0003] Milk powder and lactic acid bacteria fermented into lactic acid bacteria drinks or lactic acid bacteria milk drinks have become very popular daily health drinks, but the current market lacks a lactic acid bacteria health drink that has the function of lowering blood sugar, does not contain sucrose, tastes sweet and sour, and is suitable for diabetics. drinks