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Double-protein yoghurt containing natto hormone and preparation method thereof

A dual protein and hormone technology, applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of yogurt with single function and not suitable for drinking, and achieve the effects of reducing digestion and absorption rate, reducing blood viscosity, and increasing blood vessel elasticity

Pending Publication Date: 2021-11-16
CHENGDU ACAD OF AGRI & FORESTRY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a kind of double-protein yogurt containing natto hormone and its preparation method, so as to solve the problem that the yogurt in the prior art has a single function and is not suitable for chronic diseases such as diabetes, cardiovascular disease, obesity and high blood pressure. Technical problems of healthy yogurt that people drink or can help prevent and control the above chronic diseases

Method used

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  • Double-protein yoghurt containing natto hormone and preparation method thereof
  • Double-protein yoghurt containing natto hormone and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0034] 1.1 Raw material

[0035] The raw material that embodiment 1 adopts comprises the 96% fermentation bottom liquid of mass fraction meter, 1% Bacillus subtilis, 1% fiber gel auxiliary agent, 0.5% calcium carbonate and 1.5% lactic acid bacteria;

[0036] The fermentation bottom liquid comprises 80% of fresh milk, 5% of low GI whole grain raw material, 5% of low-fat high-protein bean raw material and 10% of water.

[0037] The preparation materials used in the fiber gel auxiliary, low GI whole grain raw materials, lactic acid bacteria and low-fat high-protein bean raw materials are shown in Table 1, and the percentages of the preparation materials are mass percentages.

[0038] Table 1 Table of materials for making yogurt raw materials

[0039]

[0040] 1.2 Preparation method

[0041] The preparation method of embodiment 1 comprises the following steps:

[0042]S1. Preparation of low GI whole grain raw materials, weigh out the low GI whole grain according to the formu...

Embodiment 2

[0049] 2.1 Raw materials

[0050] The raw material that embodiment 2 adopts comprises the following composition of mass fraction: 92% fermentation bottom liquid, 2% Bacillus subtilis, 2% fiber gel auxiliary agent, 1% calcium carbonate and 3% lactic acid bacteria;

[0051] The fermentation bottom liquid comprises 85% of fresh milk, 4% of low GI whole grain raw material, 5% of low-fat high-protein bean raw material and 6% of water.

[0052] The preparation materials used in the fiber gel auxiliary, low GI whole grain raw materials, lactic acid bacteria and low-fat high-protein bean raw materials are shown in Table 2, and the percentages of the preparation materials are mass percentages.

[0053] Table 2 The production material list of yogurt raw materials

[0054] ingredient name preparation material Fiber gel additive 25% Tofu Chai, 25% Yuzu Peel, 25% Sargassum, 25% Kelp Low GI whole grain ingredients 50% Buckwheat, 50% Naked Oats Lactic acid bact...

Embodiment 3

[0064] 3.1 Raw material

[0065] The raw material that embodiment 3 adopts comprises the 96% fermentation bottom liquid of mass fraction meter, 1% Bacillus subtilis, 1% fiber gel auxiliary agent, 0.5% calcium carbonate and 1.5% lactic acid bacteria;

[0066] The fermentation bottom liquid comprises 80% of fresh milk, 5% of low GI whole grain raw material, 5% of low-fat high-protein bean raw material and 10% of water.

[0067] The preparation materials used in the fiber gel auxiliary, low GI whole grain raw materials, lactic acid bacteria and low-fat high-protein bean raw materials are shown in Table 3, and the percentages of the preparation materials are mass percentages.

[0068] Table 3 The production material list of yogurt raw materials

[0069]

[0070] 3.2 Preparation method

[0071] The preparation method of embodiment 3 is identical with embodiment 1.

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Abstract

The invention discloses double-protein yoghourt containing natto hormone and a preparation method thereof, and solves the technical problems that yoghourt in the prior art is relatively single in function, and healthy yoghourt which is suitable for being drunk by people with chronic diseases such as diabetes, cardiovascular diseases, obesity and hypertension or can help prevent and control the chronic diseases does not exist. The double-protein yoghourt containing natto hormone comprises the following components in percentage by mass: 90-96% of a fermentation base solution, 0.5-2% of bacillus subtilis, 0.5-2% of a fiber gel aid, 0.5-1% of calcium carbonate and 0.5-3% of lactic acid bacteria, the fermentation base solution comprises 75-85% of fresh milk, 2-8% of a low-GI whole grain raw material, 2-8% of a low-fat high-protein bean raw material and 5-15% of water. The yoghourt has active natto hormone enzyme beneficial to a human body, and the starch raw materials in the formula are processed, are not easily absorbed by the human body and have no influence on blood sugar, so that the yoghourt can be drunk by people with chronic diseases.

Description

technical field [0001] The invention relates to a double-protein yoghurt and a preparation method thereof, in particular to a double-protein yoghurt containing natto hormone and a preparation method thereof. Background technique [0002] With the rapid development of society and economy, the pace of people's life is getting faster and faster, and eating habits are also changing. The proportion of chronic diseases such as diabetes, cardiovascular disease, obesity, and high blood pressure continues to increase, which has become a major global public health problem. Dietary intervention, drug therapy, exercise guidance, physical signs monitoring, and health education are clinically considered to be the "five carriages" for the prevention and treatment of chronic metabolic diseases. The key to preventing and controlling the occurrence of the above diseases lies in a scientific and reasonable dietary structure. [0003] At present, the nutritional function of common yogurt variet...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/12
CPCA23C9/13A23C9/1307A23C9/1315A23C9/1322A23C9/1216
Inventor 张驰松白菊红狄飞达刘之禹方秋野刘一静冯骏
Owner CHENGDU ACAD OF AGRI & FORESTRY SCI
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