Sugar-free yogurt powder

Abstract

The invention relates to the technical field of dairy products, in particular to sugar-free yoghurt powder. The parts by mass of each component of the sugar-free yogurt powder are: 90-100 parts of milk powder, 10-20 parts of desalted whey powder, 1-20 parts of protein powder, 1-20 parts of soybean lecithin, 3-10 parts of oligopeptide, 0.01-0.05 parts of non-sugar sweetener, 5-10 parts of xylitol, 1-3 parts of fructo-oligosaccharides, 0.01-2 parts of Lactobacillus powder, 3-8 parts of soluble dietary fiber, 0.001-0.003 parts of vitamin B , coenzyme A 0.00001-0.0001 part, tartronic acid 0.00001-0.0001 part. The sugar-free yoghurt powder of the present invention replaces traditional sugar sweeteners with non-sugar sweeteners, and can meet the needs of special groups of people on the premise of ensuring the taste; soluble dietary fiber can stimulate intestinal peristalsis and prevent Constipation, cardiovascular disease and obesity; propanedioic acid can inhibit the conversion of carbohydrates into fat in the human body, prevent the accumulation of fat in the body, and coenzyme A can promote fat metabolism.

Description

technical field [0001] The invention relates to the technical field of dairy products, in particular to sugar-free yoghurt powder. Background technique [0002] Yogurt is a kind of milk product that uses milk as raw material, adds beneficial bacteria (starter) to milk after pasteurization, after fermentation, and then cools and fills. During the fermentation process of yogurt, about 20% of sugar and protein in milk are hydrolyzed into small molecules (such as galactose and lactic acid, small peptide chains and amino acids, etc.), and the fat content in milk is generally 3% to 5%. After fermentation, the fatty acid in milk can be increased by 2 times compared with raw milk. These changes make yogurt easier to digest and absorb, and the utilization rate of various nutrients can be improved. Yogurt is fermented from pure milk. In addition to retaining all the nutrients of fresh milk, lactic acid bacteria can also produce a variety of vitamins necessary for human nutrition duri...

AI Technical Summary

Problems solved by technology

However, the shelf life of these yogurts is very short. In order to improve the taste, sugar sweeteners such as sucrose are usually added, which brings inconvenience to consumers, especially those who are not suitable for eating sugar and those who are overweight.