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Yoghourt with resistant dextrin and preparation method thereof

A technology of resistant dextrin and yogurt, which is applied in the preparation of the yogurt, and the field of resistant dextrin yogurt can solve problems such as increased blood sugar and insufficient blood sugar, and achieve the effect of relieving constipation and increasing the frequency of defecation

Pending Publication Date: 2020-06-16
顾明友
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The object of the present invention is to provide a kind of resistant dextrin yoghurt and its preparation method, to solve the existing dextrin resistant yoghurt preparation proposed in the above-mentioned background technology, there are still some unreasonable factors, the existing anti dextrin The preparation of yogurt with dextrin has the addition of white sugar in yogurt. When users with high blood sugar drink it, there is a problem of increased blood sugar; there are insufficient problems in promoting metabolism and relieving constipation.

Method used

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  • Yoghourt with resistant dextrin and preparation method thereof
  • Yoghourt with resistant dextrin and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0028] A dextrin-resistant yoghurt, which consists of raw milk, dextrin-resistant, whey protein, maltitol, galacto-oligosaccharide GOS, Lactobacillus bulgaricus, and Streptococcus thermophilus, and its components are calculated by weight percentage: Resistant dextrin 5%, whey protein 1%, maltitol 5%, galactooligosaccharide GOS 5%, Lactobacillus bulgaricus 1%, Streptococcus thermophilus 1%, the rest is raw milk, maltitol replaces white sugar, The prepared dextrin-resistant yogurt is sugar-free, and the addition of galacto-oligosaccharides GOS helps to improve the fermentation structure of intestinal flora, promote metabolism, significantly increase the frequency of defecation, and serve as food and growth factors for probiotics. Lactose GOS is a prebiotic that can be used by beneficial bacteria in the human intestine. Lactobacillus bulgaricus and Streptococcus thermophilus are used as starters to help yogurt fermentation.

[0029] A method for preparing yoghurt with resistance ...

Embodiment 2

[0037] A dextrin-resistant yoghurt, which consists of raw milk, dextrin-resistant, whey protein, maltitol, galacto-oligosaccharide GOS, Lactobacillus bulgaricus, and Streptococcus thermophilus, and its components are calculated by weight percentage: Resistant dextrin 10%, whey protein 3%, maltitol 7%, galactooligosaccharide GOS 10%, Lactobacillus bulgaricus 2%, Streptococcus thermophilus 2%, the rest is raw milk, maltitol replaces white sugar, The prepared dextrin-resistant yogurt is sugar-free, and the addition of galacto-oligosaccharides GOS helps to improve the fermentation structure of intestinal flora, promote metabolism, significantly increase the frequency of defecation, and serve as food and growth factors for probiotics. Lactose GOS is a prebiotic that can be used by beneficial bacteria in the human intestine. Lactobacillus bulgaricus and Streptococcus thermophilus are used as starters to help yogurt fermentation.

[0038] A method for preparing yoghurt with resistanc...

Embodiment 3

[0046] A dextrin-resistant yoghurt, which consists of raw milk, dextrin-resistant, whey protein, maltitol, galacto-oligosaccharide GOS, Lactobacillus bulgaricus, and Streptococcus thermophilus, and its components are calculated by weight percentage: Resistant dextrin 15%, whey protein 5%, maltitol 9%, galactooligosaccharide GOS 15%, Lactobacillus bulgaricus 3%, Streptococcus thermophilus 3%, the rest is raw milk, maltitol replaces white sugar, The prepared dextrin-resistant yogurt is sugar-free, and the addition of galacto-oligosaccharides GOS helps to improve the fermentation structure of intestinal flora, promote metabolism, significantly increase the frequency of defecation, and serve as food and growth factors for probiotics. Lactose GOS is a prebiotic that can be used by beneficial bacteria in the human intestine. Lactobacillus bulgaricus and Streptococcus thermophilus are used as starters to help yogurt fermentation.

[0047] A method for preparing yoghurt with resistanc...

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Abstract

The invention discloses yoghourt with resistant dextrin. The yoghourt is composed of raw milk, resistant dextrin, whey protein, maltitol, galactooligosaccharide (GOS), lactobacillus bulgaricus and streptococcus thermophilus. The invention also discloses a preparation method of the yoghourt with the resistant dextrin. The preparation method comprises the following steps: burdening, preheating, mixing, dissolving, homogenizing, sterilizing, cooling, fermenting, cooling and canning. The invention has the beneficial effects that the designed maltitol is used for replacing white granulated sugar, so the prepared yoghourt with the resistant dextrin is sugar-free and is beneficial for patients with hyperglycemia; the addition of the GOS is helpful for improving the fermentation structure of intestinal flora, promoting a metabolism function and remarkably increasing defecation frequency; and as a foodstuff and a growth factor for probiotics, the GOS can be used as prebiotics utilized by beneficial bacteria in human intestinal tracts to relieve constipation.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and in particular relates to dextrin-resistant yoghurt and a preparation method of the yoghurt. Background technique [0002] Constipation refers to a decrease in the frequency of defecation, and at the same time difficult defecation and dry stool, which seriously affects people's quality of life. The specific manifestations are: constipation, irritability, restlessness, and insomnia; stool retention in the intestine produces a large amount of toxins, prone to hemorrhoids, facial pigmentation, toxins lead to large intestine edema, lower body blood circulation slows down, leading to obesity, and susceptibility to gallstone disease. [0003] Yogurt is a kind of milk product that uses milk as raw material, after pasteurization, beneficial bacteria are added to the milk, and after fermentation, it is cooled and filled. [0004] Resistant dextrin is processed from starch. It is a low-calorie ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C9/13
CPCA23C9/1238A23C9/1307
Inventor 顾明友
Owner 顾明友
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