CN101686696A - 低糖酸奶 - Google Patents
低糖酸奶 Download PDFInfo
- Publication number
- CN101686696A CN101686696A CN200880013003A CN200880013003A CN101686696A CN 101686696 A CN101686696 A CN 101686696A CN 200880013003 A CN200880013003 A CN 200880013003A CN 200880013003 A CN200880013003 A CN 200880013003A CN 101686696 A CN101686696 A CN 101686696A
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- sour milk
- cla
- milk
- fruit
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Abstract
一种酸奶,其包括:包含共轭亚油酸或其衍生物(CLA)的脂肪相;水果;和小于7.5重量%的糖。优选地,所述酸奶具有的能含量小于100千卡/100克。
Description
本发明涉及一种酸奶以及该酸奶的制备方法。
酸奶(有时称为酸乳酪,或者偶尔称为酸乳)是一种通过牛奶的细菌性发酵而制得的乳制品。乳糖(milk sugar或者lactose)的发酵制得乳酸,乳酸作用于乳蛋白质以得到具有凝胶状结构和特有味道的酸奶。通常的是天然、原味的酸奶;水果、香草和巧克力口味也是流行的。例如,在WO 02/090527、EP-A-1749446、US20060210668和EP-A-1749447中描述了酸奶及其制备方法。
对饮食的营养价值的研究在不断增加。个体经常食用食物补充品以获得营养益处。但是,食物补充品通常为胶囊等的形式,并具有由于个体必须记得携带它们而不便的缺点。这种类型的食物补充品通常没有调味,因而对很多消费者没有吸引力。
营养补充品已被添加至食品中,但是所得食品具有不合意的味道,且补充品的引入对于食品的稳定性具有有害作用。
共轭亚油酸(CLA)是一种具有18个碳原子的共轭二烯脂肪酸。由于在CLA中存在两个双键,因此几何异构是可能的,且CLA分子或部分可以许多异构形式存在。CLA的顺式9、反式11(“c9t11”)和反式10、顺式12(“t10c12”)异构体通常最丰富,且已确定这些异构体的每一个的有益药物效果。
US 6,468,556公开了CLA的给药以抑制肝脂肪蓄积。然而,该文件未考虑其制剂的稳定性或者是否其制剂具有可接受的味道和结构。
US 7,115,759和US 6,608,222公开了CLA的制备以及将其引入各种制备的食品中。没有文献涉及解决当CLA配入食品中时出现的问题或者涉及如何克服这些问题。
US 2006/0159824公开了包含CLA和相对高的糖加入量的酸奶组合物,所述糖被教导是必要的以改进产品的味道品质。因此,该文献的酸奶具有相对高的卡路里含量。在实施例1中,除了向产品中加入糖之外,还加入了香草糖浆(具有高的糖含量)。
US 2007/0031536涉及某些发酵食物,但不涉及酸奶。在实施例6中,例如,发酵食物的成分包括仅8%的牛奶和超过60%的水。
WO 00/21379涉及基于衍生自牛奶的物质的食品物质,其包含CLA的异构体。
EP-A-1618800涉及包含西红柿提取液的组合物。CLA可以包括在西红柿提取液中。
需要含有CLA的食品,其具有低能含量(即低卡路里)但仍具有良好的感官性能(如味道和口感)。现在我们发现了解决这些问题的某些组合物。
因此,本发明提供一种酸奶,其包括:包含共轭亚油酸或其衍生物(CLA)的脂肪相;水果;和小于7.5重量%的糖。
本发明还提供了一种酸奶,其包括:包含共轭亚油酸或其衍生物(CLA)的脂肪相;和水果,其中所述酸奶具有的能含量为100千卡/100克以下。
在另一方面,本发明提供用于制备本发明的酸奶的方法,该方法包括:
(a)形成共轭亚油酸或其衍生物(CLA)在牛奶中的乳液;
(b)形成奶粉、乳清蛋白质和任选地糖与牛奶的混合物;
(c)结合(a)的乳液与(b)的混合物;
(d)任选地对(c)的产物进行巴氏消毒;以及
(e)在起子培养物的存在下,对(c)的任选地巴氏消毒产物进行发酵。
本方面的另一方面为根据本发明的酸奶在营养益处方面的用途。优选的益处为体重管理,特别是体重波动的降低趋势。
在本发明中,CLA和糖结合使得酸奶具有许多优点。即使在存在水果时,糖也可以保持相对低的水平。因此,本发明的酸奶具有良好的口感。例如,它们是光滑的,具有可接受的硬度,非白垩样,非水样,非砂质,且具有奶油状结构。它们具有长的贮存期限,同时结构、外观和颜色保持良好。酸奶具有少许相分离或者沉积或没有相分离或者沉积,少许排除乳清的趋势,且具有良好的水果和平衡口味,伴有少许或无豆腥异味。
本发明的酸奶包括共轭亚油酸或其衍生物(CLA),并包含糖(即蔗糖),其中糖含量为7.5重量%以下。糖含量可以为至少0.1重量%,但是可以为更低。糖含量优选为5重量%以下,更优选为3重量%以下,例如2重量%以下。优选地,糖含量为0.5重量%至5重量%,更优选为2重量%至4.5重量%。通常,在发酵形成酸奶之前以蔗糖向制剂中加入糖。
酸奶优选包括2重量%以下的乳脂肪,更优选1重量%以下的乳脂肪,甚至更优选0.5重量%以下的乳脂肪,例如0.1重量%以下的乳脂肪。乳脂肪通常作为另一组分(例如牛奶或奶产品)的部分包含在组合物中。
酸奶的总脂肪含量优选为5重量%以下,更优选0.5重量%至4重量%,例如为1重量%至3重量%。
任选地,酸奶可以包含调味物质。调味物质可单独使用或组合使用,可以包括天然和人工调味剂。
在一个具体实施方案中,酸奶具有低的总糖含量。通常,酸奶可以包括10重量%以下的总蔗糖、葡萄糖和果糖,优选5重量%以下,最优选为1重量%至4.5重量%。蔗糖、葡萄糖和果糖可以特别加入或作为酸奶的另一组分的部分存在。
酸奶可以包括糖替代品和/或增甜剂。合适的增甜剂的例子为糖精、阿司帕坦、半乳蔗糖、纽甜和乙酰氨基磺酸钾、乙酰舒泛、番茄素(taumatine)、环磺酸盐和其混合物。优选的增甜剂为选自阿司帕坦、乙酰舒泛、半乳蔗糖或其混合物的那些。糖替代品包括例如山梨醇、甘露醇、异麦芽醇、木糖醇、益寿糖、乳糖醇、氢化淀粉水解物(HSH,包括麦芽糖醇糖浆)和其混合物。
酸奶可以包括5重量%至20重量%,优选11重量%至18重量%的脱脂奶固体。脱脂奶固体可以特别加入或作为酸奶的另一组分的部分存在。通常,脱脂奶固体可以得自牛奶或源自牛奶的产品,例如脱脂奶、脱脂奶粉和乳清蛋白质粉。
酸奶可以包括水果,并可归类为水果酸奶。例如,酸奶可以包括的水果量为以湿基计至少1重量%,或2重量%至10重量%,更优选3.5至8重量%。湿基是指包括与之相结合的任何水的水果物质,例如20重量%加入的苹果汁对应于以湿基计20重量%的水果。水果通常与酸奶混合。合适的水果的例子为橙子、香蕉、菠萝、芒果、西潘莲果、椰子、黑莓、蓝莓、苹果、草莓、越橘、柠檬、酸柚及其混合物。其它合适的水果可以得自例如梨、桃、李子、杏、油桃、葡萄、樱桃、红醋栗、覆盆子、醋栗、接骨木果、蓝莓、葡萄柚、柑橘、葡萄柚、芒果、番石榴、大黄、石榴、猕猴桃、番木瓜、西瓜、西潘莲果、红橘和棱瓜。水果可以以汁、浓缩物、颗粒,并优选果泥的形式。
任选地,酸奶包括0.05重量%至0.8重量%的增稠剂(即稠化剂)。合适的增稠剂包括阿拉伯树胶、天然淀粉、改性食物淀粉(例如烯基琥珀酸酯改性食物淀粉)、衍生自纤维素(例如羧甲基纤维素)的阴离子聚合物、印度胶、改性印度胶、黄原胶、黄蓍胶、瓜尔胶、刺槐豆胶、果胶、明胶、角叉菜胶和其混合物。
酸奶通常具有的酪蛋白:乳清重量比为>2,优选为2.5至3.5。
酸奶可另外包括膳食纤维源。膳食纤维是通过哺乳动物酶耐消化的复合碳水化合物,例如在植物细胞壁和海藻中发现的碳水化合物,和由微生物发酵制得的那些。
本发明的酸奶任选地包括一种或多种选自着色剂、维生素、矿物、酸度调节剂、防腐剂、乳化剂、抗氧化剂或其混合物的另外的添加剂。这些材料各自为单个组分或两个或多个组分的混合物。
合适的维生素和矿物的例子包括钙、铁、锌、铜、磷、生物素、叶酸、泛酸、碘、维生素A、维生素C、维生素B1、维生素B2、维生素B3、维生素B6、维生素B9、维生素B12、维生素D、维生素E和维生素K。优选地,当使用维生素或矿物时,维生素或矿物选自铁、锌、叶酸、碘、维生素A、维生素C、维生素Be、维生素B3、维生素B6、维生素B12、维生素D或维生素E。
酸度调节剂包括有机以及无机食用酸。酸可以加入或者以它们的未离解形式存在或者,可替代地,为它们各自的盐,例如磷酸氢钾或磷酸氢钠,磷酸二氢钾或磷酸二氢钠盐。优选的酸为食用有机酸,其包括柠檬酸、苹果酸、富马酸、己二酸、磷酸、葡糖酸、酒石酸、抗坏血酸、醋酸、磷酸或其混合物。也可以使用葡萄糖酸δ内酯(GDL),特别地,其中所需的是降低pH但在最终组合物中不引入过量的酸性或酸的口味。特别有用的是柠檬酸。
可以任选地使用包括天然或人工颜色的着色剂。着色剂的非限定性的例子包括存在于蔬菜汁、核黄素、类胡萝卜素(例如β-胡萝卜素)、姜黄和番茄素中的颜色。但是,本发明的酸奶可不含得自西红柿的提取液。
防腐剂可以选自山梨酸酯防腐剂、苯甲酸酯防腐剂或其混合物。
抗氧化剂包括例如天然或合成生育酚、TBHQ、BHT、BHA、自由基清除剂、没食子酸丙酯、脂肪酸的抗坏血酸酯和具有抗氧化性质的酶。
本发明的酸奶优选源自奶产品,其中至少80重量%来自奶制品源(即来自奶牛的奶),更优选至少90重量%,例如至少95重量%或至少99重量%。优选地,酸奶不含其它非牛奶,例如豆奶。
本发明的酸奶源自牛奶或奶产品,通常源自以酸奶重量计包括至少51重量%,优选至少60重量%,更优选至少70重量%,甚至更优选至少80重量%牛奶或奶产品的成分。
酸奶可以包含活的细菌。可选择地,酸奶可以经过巴氏消毒。酸奶细菌培养菌主要为得自链球菌(Streptococcus)和乳酸杆菌(Lactobacillus)的物种。优选的为细菌唾液链球菌嗜热亚种(Streptococcus salivarius subsp.thermophilus)、菲兰特链球菌(Streptococcus filant)、Streptococcus lactis var.taette、双乙酰乳酸链球菌亚种(Streptococcus lactis subsp.diacetylactis)和保加利亚德氏乳杆菌(Lactobacillus delbrueckii subsp.bulgaricus)。酸奶可以包括其他乳酸细菌以达到味道或健康效果(益生菌)。这些包括例如乳酸杆菌(Lactobacillus sp),例如嗜酸乳杆菌(L.acidophilus)和干酪乳杆菌(Lactobacillus casei)和双歧杆菌属(Bifidobacterium)物种。
在本发明的酸奶中的脂肪相优选包括共轭亚油酸(CLA)或其衍生物,其量为脂肪相的至少20重量%,更优选至少30重量%,甚至更优选至少40重量%,例如至少50重量%,例如至少60重量%,至少70重量%,至少80重量%,或者至少90重量%。CLA在脂肪相中的上限可以为95重量%或者100重量%。CLA在脂肪相中的量以脂肪中的脂肪酸的总重量计(计算为自由脂肪酸)。本文所用术语“CLA”是指共轭亚油酸和其衍生物。CLA可以以自由酸的形式使用。共轭脂肪酸的衍生物包括共轭脂肪酸的盐和酯,或者这些材料中的两种或多种的混合物。盐为无毒、药物可接受和/或可接受用于食物产品和/或药物中,并包括,例如碱金属和碱土金属(如钠、钙和镁,优选钠)的盐。酯包括,例如甘油单酯、甘油二酯和甘油三酯及其混合物,和C1至C6烷基酯(其中烷基可为直链或支链的),以及与在食品或药物产品中可接受的醇形成的酯(如EP-A-1167340中所公开,其内容以引用方式并入本文)。合适的醇包括萜烯醇或倍半萜烯醇,例如薄荷醇、异蒲勒醇、孟烯醇、香芹醇、香芹聪醇、香芹薄荷醇、异冰片醇、石竹烷醇、香叶醇、法尼醇和香茅醇。
用于本发明的CLA的优选形式为以甘油酯的形式。甘油二酯和甘油三酯特别优选,甚至更优选甘油三酯。
所述CLA可包含一种异构体或两种或多种不同的异构体的混合物,所述不同的异构体包括顺式,顺式;顺式,反式;反式,顺式;和反式,反式异构体。优选的异构体为反式10、顺式12以及顺式9、反式11异构体(在本文也分别称为t10c12和c9t11),包括相对较纯形式的这些异构体以及彼此之间的混合物和/或与其他异构体的混合物。通常,酸奶的脂肪相包含至少20重量%的c9t11异构体和/或至少20重量%的t10c12异构体。更优选地,所述共轭亚油酸或其衍生物包含反式10、顺式12以及顺式9、反式11异构体,且反式10、顺式12异构体与顺式9、反式11异构体的重量比(反之亦然)为至少1.2∶1,如1.3∶1,甚至更优选至少1.5∶1,例如在1.5∶1至100∶1或1.5∶1至10∶1的范围内,如反式10、顺式12:顺式9、反式11异构体的60∶40或80∶20混合物。特别优选包含反式10、顺式12异构体或顺式9、反式11异构体作为主要异构体组分的组合物,即存在量以共轭亚油酸总含量计为至少55重量%,优选至少60重量%,更优选至少70重量%,甚至更优选至少75重量%,最优选至少80重量%,如至少90重量%或甚至100重量%。例如,所述CLA可包含c9t11和t10c12异构体,且c9t11与t10c12异构体的重量比可为99∶1至1∶99,优选为90∶10至10∶90,更优选为80∶20至20∶80。
CLA能以常规方式制得。例如,CLA能通过已知方法制得,如EP-A-902082中所描述,其内容以引用方式并入本文。富含一种或多种异构体的CLA产品在WO 97/18320中公开,其内容以引用方式并入本文。
可存在于酸奶的脂肪相中的其他脂肪酸的例子包括亚油酸、油酸、十八碳二烯酸、二十碳四烯酸、金松烯酸(sciadonic)、饱和脂肪酸、松油酸和EPA(十二碳五烯酸)和DHA(二十二碳六烯酸)。这些其他脂肪酸可以以与CLA相同方式的自由酸或衍生物的形式存在,并优选以甘油酯形式,更优选以甘油三酯形式存在。
在用于本发明的脂肪中之前,任选地将CLA与另外的脂肪酸或甘油酯共混。当组合物除CLA之外还包含一种或多种脂肪酸和/或甘油酯时,另外的脂肪酸和/或甘油酯优选地选自液体油,例如豆油、向日葵油、菜子油和棉籽油;可可油和可可油等价物;棕榈油及其馏分;利用酶制得的脂肪;松子油;鱼油及其馏分;γ亚麻酸及其富含混合物;硬化的液体油;以及它们的混合物。
CLA能够以油或粉末,例如自由流动粉末形式包括在本发明的酸奶中。可以通过例如喷雾干燥CLA,或包含CLA的脂肪,以及蛋白质和/或碳水化合物制得粉末形式的CLA及其衍生物,所述粉末通常包含50重量%至90重量%的脂肪。优选的粉末包含70重量%至90重量%的甘油三酯,该甘油三酯的至少70重量%为CLA。已经发现,粉末的使用能够带给酸奶特别的稳定性。
优选地,本发明的酸奶为低卡路里产品。例如,酸奶具有的能含量可以为100千卡/100克以下,更优选80千卡/100克以下,甚至更优选为55千卡/100克至75千卡/100克。卡路里含量可通过本领域技术人员公知的方法确定,例如,如下所述:Mullan,2006,LabellingDetermination of the Energy Content of Food:http://www.dairyscience.info/energy_label.asp#3和/或FAO Food AndNutrition Paper 77,Food energy-methods of analysis and conversionfactors,Report of a Technical Workshop,Rome,3-6December 2002,Food And Agriculture Organization of the United Nations,Rome,2003,ISBN 92-5-105014-7。
在另一方面,本发明提供用于制备本发明的酸奶的方法。该方法包括:
(a)形成共轭亚油酸或其衍生物(CLA)在牛奶中的乳液(例如在牛奶中的10重量%乳液);
(b)形成奶粉(优选为脱脂奶粉)、乳清蛋白质和任选地糖与牛奶的混合物;
(c)结合(a)的乳液与(b)的混合物;
(d)任选地对(c)的产物进行巴氏消毒,例如通过在90℃以上的温度下加热达5分钟;以及
(e)在起子培养物的存在下,对(c)的任选地巴氏消毒产物进行发酵(例如在30至34℃和pH为4至5下)。
优选地,然后冷却所得酸奶,并进一步加入任选的添加剂,例如糖浆和/或水果。然后包装酸奶,例如通过装入罐中或其他合适的容器中,通常将其冷却至5℃以下,并加以贮藏。
在该说明书中明显列出或论述的在先出版的文献不应必然被认为是承认该文献是现有技术的部分或为公知常识。
以下非限制性实施例说明了本发明,但不以任何方式限制本发明的范围。在实施例和整个说明书中,除非另有说明,所有百分比、份数和比例均以重量计。
实施例
实施例1
包含CLA的水果酸奶
制剂(重量%)
成分 | 剂量[%] | 总剂量[%] |
白色物质 | ||
半脱脂牛奶1.5%脂肪 | 90.920 | 84.370 |
糖 | 4.000 | 3.710 |
脱脂奶粉 | 1.900 | 1.76 |
CLARINOLTM | 1.875 | 1.74 |
乳清蛋白质粉(30%蛋白质) | 1.300 | 1.21 |
直接起子培养物 | 0.005 | 0.005 |
草莓果泥°Brix无菌 | 7.205 |
CLARINOLTM为Lipid Nutrition BV(Wormerveer,荷兰)的商标,并具有如下组成:
油(以甘油酯形式) 80重量%
碳水化合物 10重量%
蛋白质 7.5重量%
总CLA 610毫克/克
c9t11和t10c12异构体 570毫克/克
CLARINOLTM在牛奶中的10%预制乳液通过在高剪切混合下将CLARINOLTM缓慢混入60℃的牛奶中制得。在200/50巴下对混合物进行二级均匀化,将所得乳液冷却至4℃。将干燥的共混物糖、奶粉和乳清蛋白质与牛奶的其余部分混合。然后加入CLARINOLTM预制乳液。将牛奶加热至60℃,在160/40巴下进行二级均匀化,并在95℃下加热2分钟。将牛奶冷却至32℃的发酵温度。在32℃下向牛奶中加入起子培养物,发酵牛奶直至pH 4.3-4.5。将所得酸奶冷却至大约20℃,搅拌并向酸奶中加入糖浆和水果。将酸奶装入聚丙烯烧杯中,密封,并冷却至4℃。
任选地,可以用商用水果制剂取代糖浆和水果。任选地,在加热处理之前可向牛奶中加入40ppm甲酸钠以促进保加利亚乳杆菌(L.bulgaricus)的生长。
酸奶包含7.205重量%的水果。
实施例2
高糖水果酸奶与低糖水果酸奶的比较
使用如下配方制备本发明的酸奶。
配方低糖
水果酸奶
批量大小[千克] 3.5
成分 | 供应商 | 剂量[%] | 剂量[克] | 直接 | 预制乳液10% |
脱脂牛奶 | 87.63% | 3067.05 | 1951.95 | 1115.1 | |
脱脂奶粉 | Grobak | 3.40% | 119 | 119 | |
明胶 | Dr Oetker | 0.37% | 12.95 | 12.95 | |
糖 | 4.00% | 140 | 140 | ||
ClarinolTM* | LipidNutrition | 3.54% | 123.9 | 123.9 | |
水果浓缩物 | 1.00% | 35 | 35 | ||
起子培养物 | Danisco | 0.01% | 0.35 | 0.35 | |
调味剂 | Quest | 0.05% | 1.75 | 1.75 |
总计 100.00% 3500 2261 1239
*以甘油三酯形式的CLA(Lipid Nutrition B.V.,Wormerveer,荷兰)
作为比较,制备具有较高糖含量的下列酸奶样品。
如US 2006/0159824
的实施例2中所给
出的配方
批量大小[千克] 3.5
总计 100.00% 3500 2261 1239
将牛奶加热至60℃。在60℃下,制备油在牛奶中的10%预制乳液,并在200/50巴下均匀化该预制乳液。在60℃下,将脱脂奶粉、糖、明胶和调味剂溶解在剩余牛奶中。然后利用超均质器加入预制乳液。将产物在75至100℃下加热10分钟,并在160/40巴下均匀化。将产物冷却至38℃,向产物中加入起子培养物(包含乳酸菌的Yo-mix 883LYO,Danisco)。在38℃气候室(climate cabinet)中进行过夜(10-12小时)发酵。
按照如下步骤用氯仿和甲醇提取所有酸奶混合物:向100克酸奶混合物中加入10克KCl、100毫升氯仿和50毫升甲醇。将样品放在以12000rpm速度的均质器上3分钟。将混合物以4500rpm离心5分钟。用吸移管除去上层,将下层与在层间形成的白色颗粒物一起转移至过滤器中。蒸发存在于滤液中的溶剂,用氮气对油进行过夜干燥。对油进行氧化稳定分析(Rancimat analysis)和茴香胺分析(Anisidineanalysis)。
作为比较,用3.75克红花油重制相同的酸奶样品,接着采用相同的提取方法。将从酸奶混合物中提取的Clarinol油和红花油与未引入酸奶的纯Clarinol油和红花油进行比较。结果如下所示。
结果显示本发明的组合物具有令人惊讶的改进稳定性。
Claims (25)
1、一种酸奶,其包括:包含共轭亚油酸或其衍生物(CLA)的脂肪相;水果;和7.5重量%以下的糖。
2、根据权利要求1所述的酸奶,其具有的糖含量为5重量%以下。
3、根据权利要求1或权利要求2所述的酸奶,其包含5重量%至20重量%的脱脂奶固体。
4、根据前述权利要求任一项所述的酸奶,其中所述脂肪相包含至少20重量%CLA,优选40重量%至100重量%CLA。
5、根据前述权利要求任一项所述的酸奶,其中所述糖被糖替代品完全或部分替代。
6、根据前述权利要求任一项所述的酸奶,其包括增甜剂。
7、根据权利要求6所述的酸奶,其中,所述增甜剂选自阿司帕坦、乙酰舒泛、半乳蔗糖或其混合物。
8、根据前述权利要求任一项所述的酸奶,其具有的水果含量以湿基计为至少0.5重量%。
9、根据权利要求8所述的酸奶,其具有的水果含量以湿基计为至少1重量%。
10、根据权利要求8所述的酸奶,其具有的水果含量以湿基计为2重量%至10重量%,优选3.5重量%至8重量%。
11、根据权利要求8至10中任一项所述的酸奶,其中,所述水果的形式为水果颗粒、水果果泥、水果浓缩物、果汁或其混合物。
12、根据前述权利要求任一项所述的酸奶,其具有的能含量为100千卡/100克以下。
13、根据前述权利要求任一项所述的酸奶,其具有的能含量为80千卡/100克以下,优选55至75千卡/100克。
14、根据前述权利要求任一项所述的酸奶,其包括膳食纤维。
15、根据前述权利要求任一项所述的酸奶,其中所述脂肪相包含至少20重量%的CLA的c9t11异构体。
16、根据前述权利要求任一项所述的酸奶,其中所述脂肪相包含至少20重量%的CLA的t10c12异构体。
17、根据前述权利要求任一项所述的酸奶,其中引入酸奶中的CLA为粉末形式。
18、根据权利要求17所述的酸奶,其中所述粉末通过喷雾干燥CLA或者包含CLA的脂肪,以及蛋白质和/或碳水化合物制得。
19、一种酸奶,其包括:包含共轭亚油酸或其衍生物(CLA)的脂肪相;和水果,
其中所述酸奶具有的能含量小于100千卡/100克。
20、根据权利要求19所述的酸奶,其具有的能含量为80千卡/100克以下,优选55至75千卡/100克。
21、一种制备前述权利要求任一项所述酸奶的方法,该方法包括:
(a)形成共轭亚油酸或其衍生物(CLA)在牛奶中的乳液;
(b)形成奶粉、乳清蛋白质和任选地糖与牛奶的混合物;
(c)结合(a)的乳液与(b)的混合物;
(d)任选地对(c)的产物进行巴氏消毒;以及
(e)在起子培养物的存在下,对(c)的任选地巴氏消毒产物进行发酵。
22、根据权利要求21所述的方法,其中在牛奶中引入的CLA为粉末形式。
23、根据权利要求22所述的方法,其中所述粉末通过喷雾干燥CLA或者包含CLA的脂肪,以及蛋白质和/或碳水化合物制得。
24、根据权利要求1至20中任一项所述的酸奶用于营养益处的用途。
25、根据权利要求24所述的用途,其中所述益处为体重管理。
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EP07251709.7 | 2007-04-24 | ||
PCT/EP2008/003268 WO2008128767A2 (en) | 2007-04-24 | 2008-04-23 | Low sugar yoghurt |
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Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN200880013003A Pending CN101686696A (zh) | 2007-04-24 | 2008-04-23 | 低糖酸奶 |
Country Status (8)
Country | Link |
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US (1) | US20100129493A1 (zh) |
EP (1) | EP2148573A2 (zh) |
KR (1) | KR20100016610A (zh) |
CN (1) | CN101686696A (zh) |
BR (1) | BRPI0810127A2 (zh) |
CA (1) | CA2684803A1 (zh) |
RU (1) | RU2478295C2 (zh) |
WO (1) | WO2008128767A2 (zh) |
Cited By (5)
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CN104920608A (zh) * | 2014-12-18 | 2015-09-23 | 林允杜 | 一种破壁螺旋藻酸奶 |
CN105660853A (zh) * | 2016-02-02 | 2016-06-15 | 王宏铭 | 一种制备低糖酸奶的方法 |
CN106070610A (zh) * | 2016-06-08 | 2016-11-09 | 芜湖福民生物药业有限公司 | 含有磷脂酰丝氨酸的酸奶材料组合物、酸奶及其制备方法 |
CN111109360A (zh) * | 2018-10-31 | 2020-05-08 | 内蒙古伊利实业集团股份有限公司 | 一种含神秘果酸奶及其制备方法 |
CN113598232A (zh) * | 2021-07-05 | 2021-11-05 | 安徽科技学院 | 一种非发酵凝固型甜酒风味奶及其生产方法 |
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BRPI0912571A2 (pt) * | 2008-05-21 | 2015-07-28 | Stokely Van Camp Inc | Bebida de recuperação à base de leite |
US20120076906A1 (en) * | 2009-06-25 | 2012-03-29 | Kasia Aeberhardt | Flavouring ingredient |
KR101242924B1 (ko) * | 2010-03-23 | 2013-03-12 | 농업협동조합중앙회 | 치아시드를 함유하는 호상 요구르트의 제조방법 |
US8183227B1 (en) | 2011-07-07 | 2012-05-22 | Chemo S. A. France | Compositions, kits and methods for nutrition supplementation |
US8168611B1 (en) | 2011-09-29 | 2012-05-01 | Chemo S.A. France | Compositions, kits and methods for nutrition supplementation |
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RU2554466C1 (ru) * | 2014-05-07 | 2015-06-27 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Южно-Уральский государственный университет" (национальный исследовательский университет) (ФГБОУ ВПО "ЮУрГУ" (НИУ)) | Биойогурт функционального назначения |
EP3364766A1 (en) * | 2015-10-23 | 2018-08-29 | DSM IP Assets B.V. | Low sugar flavoured yogurt |
CN106720324B (zh) * | 2016-11-23 | 2020-07-24 | 光明乳业股份有限公司 | 一种发酵乳及其制备方法 |
RU2742146C1 (ru) * | 2020-02-13 | 2021-02-02 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный аграрный университет имени И.Т. Трубилина" | Способ получения фруктового йогурта функциональной направленности |
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JP4129566B2 (ja) * | 1997-09-05 | 2008-08-06 | 大塚製薬株式会社 | 肝臓脂肪蓄積抑制組成物及び肝臓脂肪蓄積抑制用食品添加剤 |
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EP2152100B1 (en) * | 2007-04-24 | 2017-12-13 | Stepan Specialty Products, LLC | Beverage composition comprising cla |
US20100330228A1 (en) * | 2007-10-29 | 2010-12-30 | Ellen Maria Elizabeth Mulder | Soup or sauce composition |
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-
2008
- 2008-04-23 BR BRPI0810127-2A patent/BRPI0810127A2/pt not_active IP Right Cessation
- 2008-04-23 US US12/597,284 patent/US20100129493A1/en not_active Abandoned
- 2008-04-23 CA CA002684803A patent/CA2684803A1/en not_active Abandoned
- 2008-04-23 EP EP08749069A patent/EP2148573A2/en not_active Withdrawn
- 2008-04-23 KR KR1020097023921A patent/KR20100016610A/ko not_active Application Discontinuation
- 2008-04-23 RU RU2009143323/10A patent/RU2478295C2/ru not_active IP Right Cessation
- 2008-04-23 WO PCT/EP2008/003268 patent/WO2008128767A2/en active Application Filing
- 2008-04-23 CN CN200880013003A patent/CN101686696A/zh active Pending
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104920608A (zh) * | 2014-12-18 | 2015-09-23 | 林允杜 | 一种破壁螺旋藻酸奶 |
CN105660853A (zh) * | 2016-02-02 | 2016-06-15 | 王宏铭 | 一种制备低糖酸奶的方法 |
CN106070610A (zh) * | 2016-06-08 | 2016-11-09 | 芜湖福民生物药业有限公司 | 含有磷脂酰丝氨酸的酸奶材料组合物、酸奶及其制备方法 |
CN111109360A (zh) * | 2018-10-31 | 2020-05-08 | 内蒙古伊利实业集团股份有限公司 | 一种含神秘果酸奶及其制备方法 |
CN113598232A (zh) * | 2021-07-05 | 2021-11-05 | 安徽科技学院 | 一种非发酵凝固型甜酒风味奶及其生产方法 |
Also Published As
Publication number | Publication date |
---|---|
BRPI0810127A2 (pt) | 2014-09-23 |
WO2008128767A2 (en) | 2008-10-30 |
CA2684803A1 (en) | 2008-10-30 |
KR20100016610A (ko) | 2010-02-12 |
US20100129493A1 (en) | 2010-05-27 |
RU2009143323A (ru) | 2011-05-27 |
EP2148573A2 (en) | 2010-02-03 |
RU2478295C2 (ru) | 2013-04-10 |
WO2008128767A3 (en) | 2008-12-11 |
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