CN101715819A - Low-sugar low-fat yoghourt for controlling weight and preparation method thereof - Google Patents
Low-sugar low-fat yoghourt for controlling weight and preparation method thereof Download PDFInfo
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Abstract
The invention discloses low-sugar low-fat yoghourt for controlling weight and a preparation method thereof. 1000 parts by weight of raw materials of the yoghourt comprise 10-50 parts of xylitol, 3-8 parts of thickening agent, 10-50 parts of fractional vegetable oil, 0.02-0.08 activity unit/kilogram lactobacillus and the balance of low-fat fresh milk. The method for preparing the low-sugar low-fat yoghourt for controlling weight comprises the following steps of: preparing the fresh milk, defatting and clarifying the milk; preparing and mixing the raw materials in proportion; fixing volume; preheating; homogenizing; sterilizing; cooling; inoculating and fermenting; and cooling, filling and packaging. The provided yoghourt contains lower sugar and fat, and also contains Fabuless TM fractional vegetable oil which can easily cause satiety, so the yoghourt is helpful for reducing the food intake of an eater, thereby lightening the weight of the eater.
Description
Technical field
The present invention relates to a kind of yoghurt and preparation method thereof, specifically, relate to a kind of low-sugar low-fat yoghurt of controlling body weight and preparation method thereof that is used to.
Background technology
According to statistics, the overweight ratio of adult reaches 40% to 50% in the most of cities of China at present, and wherein overweight person and overweight people's ratio is 8: 1, and Obese children (" little fat pier ") then is close to 1: 1 with adult overweight people number ratio, this shows that the obesity " reserves " of China is very powerful.Relevant statistics shows, with 6 years before compare, the number ratio that Beijing is overweight rises to present 66.8% from 58% of the past; The fat number ratio of men and women has risen to present 51.6% and 42.3% from 36.1% and 41.5% of the past respectively; The serious overweight people's of men and women ratio was respectively by 3.8% and 6% of the past, risen to present 7.4% and 9.8%.
Cause the factor of compatriots' overweight a lot, include, but not limited to irrational dietary structure and lack motion exercise etc., and the present milk that contains more a high proportion of fat and sugar part on the market also is one of factor.In order to address this problem, just need provide a kind of milk that can be used for controlling the low-sugar low-fat of eater's body weight.
Summary of the invention
The purpose of this invention is to provide a kind of low-sugar low-fat yoghurt of controlling body weight and preparation method thereof that is used to, this yoghurt contains lower sugar part and fat, and contain the composition that can more easily produce satiety, as O/w emulsion, therefore help the eater to reduce food intake, and then alleviate its body weight.
According to an embodiment that is used to control the low-sugar low-fat yoghurt of body weight of the present invention, per 1000 weight portion raw materials of described yoghurt comprise xylitol 10-50 part, thickener 3-8 part, fractionated vegetable oil 10-50 part and lactic acid bacteria 0.02-0.08 unit of activity/kilogram, and other raw material then is the low fat fresh milk.
According to another embodiment that is used to control the low-sugar low-fat yoghurt of body weight of the present invention, described fractionated vegetable oil is a kind of O/w emulsion that comprises palm oil and fractionation oat oil.
According to another embodiment that is used to control the low-sugar low-fat yoghurt of body weight of the present invention, described fractionation oat oil is coated on the described palm oil.
According to another embodiment that is used to control the low-sugar low-fat yoghurt of body weight of the present invention, described thickener is selected from one or more the combination in converted starch, pectin, the gelatin.
According to another embodiment that is used to control the low-sugar low-fat yoghurt of body weight of the present invention, based on the gross weight of described low fat fresh milk, the fat content of described low fat fresh milk is 0.8-1.5wt%.
According to an embodiment that is used to prepare the method for the above-mentioned low-sugar low-fat yoghurt that is used to control body weight of the present invention, this method comprises the steps: that (1) get fresh milk, degreasing, clean breast; (2) batch mixes in proportion; (3) constant volume; (4) preheating; (5) homogeneous; (6) sterilization; (7) cooling; (8) inoculation, fermentation; (9) cooling, can, packing.
According to the embodiment that is used to prepare the method for the above-mentioned low-sugar low-fat yoghurt that is used to control body weight of the present invention, in the step of described batch mixes in proportion, after described batch mixes is even, add in the milk of before having called in, open during batching and stir, after batching is finished, stop circulation, adopt the push pipe operation when directly carrying out.
According to also embodiment that is used to prepare the method for the above-mentioned low-sugar low-fat yoghurt that is used to control body weight of the present invention, described preheat temperature is 60～65 ℃; Described homogenization pressure is 150-170bar; Described sterilization temperature is 95 ± 3 ℃, and sterilizing time is 300 seconds; Be cooled to 42 ± 1 ℃ in the described cooling step.
According to another embodiment that is used to prepare the method for the above-mentioned low-sugar low-fat yoghurt that is used to control body weight of the present invention, in described inoculation, the fermentation step, when feed liquid enters fermentation tank 1/3, start and stir and adding, add bacterial classification in proportion, treat that charging finishes the back and continues to stir 10～15 minutes; Stop to stir, begin fermentation, fermentation temperature is 42 ± 1 ℃, by surveying acid control fermentation termination.
The xylitol that the low-sugar low-fat yoghurt that is used for controlling body weight of the present invention adopts can not promote blood sugar, can not produce heat yet, add the characteristic that can keep the product low sugar in the product to, can make the eater when obtaining the sour milk good taste, take in very sugar part of low content, increase thereby suppress body weight.In addition, the present invention has used the lower low fat fresh milk of fat content as the raw material of producing this yoghurt, the low-fat content of raw material can reduce the fat content of final products, further guaranteed the function of the control body weight of the low-sugar low-fat yoghurt that is used to control body weight of the present invention, also satisfied the requirement of personage of liking to be beautiful fatty intake.
The low-sugar low-fat yoghurt that is used to control body weight of the present invention has also used fractionated vegetable oil, for example the Fabuless that is provided by DSM N. V.
TMFractionated vegetable oil.Fabuless
TMFractionated vegetable oil is a kind of oil-in-water (oil-in-water) emulsion, can be incorporated into such as in the food such as sour milk.Fabuless
TMThe tiny oil droplet of fractionated vegetable oil is by natural dietary lipids---and the fractionation oat oil of palm oil and bag quilt is made.The micro-structural of fractionation oat oil has suppressed the digestion of the palm oil nuclear of oil droplet at stomach and small intestine.Therefore, oil droplet just can be relatively uninterruptedly by gastral first section second half section that enters small intestine, i.e. ileum.Research has shown that the far-end ileum has a satiety action site, indigested palm oil is transported to the far-end ileum, therefore produce the satiety that enlarges, correspondingly produce a kind of signal, enough food has promptly now been arranged, thought behind the brain reception sort signal to there is no need to take in again more heat.Sort signal mechanism is also referred to as " ileum gate system ".This mechanism causes producing satiety, and the verified this satiety of related experiment can make the eater take food still less, and then realizes the function of control body weight.
Studies show that Fabuless
TMFractionated vegetable oil can influence time that extremely produces hunger after the meal once more and the quantity of food of playing a meal to take in, at edible Fabuless
TMCan reduce the absorption of heat after the fractionated vegetable oil.That is to say Fabuless
TMFractionated vegetable oil can help the eater to control their body weight chronically and without any sense of feeling ashamed and regretful or anxiety, have virtually no sensation.
At the low-sugar low-fat yoghurt that is used for controlling body weight of the present invention, before using low fat fresh milk production yoghurt, added the higher Fabuless of content
TMFractionated vegetable oil.The yogurt product of circulation sale does not exist and contains the product that this kind can be controlled body weight in the existing market, and the product of producing through preparation method provided by the invention can not destroy its physiologically active simultaneously.Fabuless
TMFractionated vegetable oil composition and technology are fully natural, without any side effect.
Preparation provided by the invention is used for controlling the method for the low-sugar low-fat yoghurt of body weight and has used suitable technological process, has saved raw material, and adopts reasonable process conditions, makes the yoghurt of preparation gained have better quality and mouthfeel.
The specific embodiment
Understand for technical characterictic of the present invention, purpose and effect being had more clearly, now the specific embodiment of the present invention is described.Regulation in " food nutrition tag control standard ", the fat content of product require can indicate " low fat " below 1.5%, and sugared content is lower than 5% can indicate " low sugar ".
Embodiment 1
Present embodiment provides a kind of low-sugar low-fat yoghurt that is used to control body weight, and per 1000 gram raw materials of this yoghurt comprise:
Xylitol 50 grams;
Thickener 8 grams;
The Fabuless that buys from DSM N. V.
TMFractionated vegetable oil 10 grams;
Lactic acid bacteria 0.02 unit of activity;
Low fat fresh milk constant volume.
Wherein, the low fat fresh milk is got by common fresh milk degreasing; Thickener is selected from one or more the combination in starch, pectin, gelatin, the agar, when thickener is combined by multiple above-mentioned material, the ratio of each component can be chosen wantonly, and this is a technology well known by persons skilled in the art, and thickener can be commercially available.
Present embodiment also provides a kind of method that is used to produce the low-sugar low-fat yoghurt of above-mentioned control body weight, specifically comprises:
(1) obtains fresh milk, be 1.5wt% (based on low fat fresh milk gross weight) with its fat content degreasing, and carry out clean breast;
(2) call in an amount of above-mentioned milk in material-compound tank, the amount of milk is flooded paddle, transfers the milk process to stir and can not open, and transfers milk end back to open and stirs, and former newborn temperature is less than 10 ℃, and milk need not heat up, with xylitol 50 grams, Fabuless
TMFractionated vegetable oil 10 grams and thickener 8 grams mix the back and evenly add in the milk of before having called in the back, prepare burden, and stir during batching and open, after batching is finished, stop circulation, directly carry out the push pipe operation, the purpose of push pipe is to make the milk in the pipeline all enter the constant volume jar, reduces the loss;
(3) utilize above-mentioned low fat fresh milk constant volume to 1000 milliliter by will the prepare burden feed liquid of gained of prescription, constant volume finishes back stirring 15 minutes;
(4) with the preheating under 60 ℃ temperature of the feed liquid behind the constant volume;
(5) with feed liquid homogeneous under the pressure of 150bar of previous step gained;
(6) under 95 ℃ to feed liquid sterilization 300 seconds;
(7) feed liquid is cooled to 42 ℃;
(8) to feed liquid inoculation and fermentation, specifically, when feed liquid enters fermentation tank 1/3, start the MY812 lactic acid bacteria that stirs and add the Ke Hansen Co., Ltd of 0.02 unit of activity, charging finishes the back and continues to stir 10 minutes; Stop to stir, the fermentation that picks up counting (fermentation temperature is 42 ℃) behind the fermentation certain hour (preferred 4 hours), begins with conventional method measuring and calculating well known by persons skilled in the art, timely breakdown of emulsion after reaching home, beat cold;
(9) fermented feed liquid is all squeezed into basin and be cooled to 20 ℃, stir after 15～100 seconds, in time canned, (cooling finish pick up counting) certainly irritated in the feed liquid in the sour milk basin 12 hours, product after canned was put in storage in 2 hours, and placed more than 6 hours in the freezer in 2～6 ℃.
The low-sugar low-fat yoghurt of present embodiment gained has carried out drinking test to amounting to 50 people.Wherein 25 people drink the yoghurt of present embodiment, and 25 people drink common yoghurt.Analyze by experiment, the people who drinks common acids milk can produce hunger earlier than the crowd of the yoghurt of drinking this embodiment, time in advance is roughly at 15 minutes-35 minutes, in addition, the food-intake average specific of drinking a meal under 25 people of yoghurt of present embodiment is drunk 25 people's of common acids milk food-intake few 21.4%.
Embodiment 2
Present embodiment provides a kind of low-sugar low-fat yoghurt that is used to control body weight, and per 1000 gram raw materials of this yoghurt comprise:
Xylitol 30 grams;
Thickener 5 grams;
The Fabuless that buys from DSM N. V.
TMFractionated vegetable oil 20 grams;
Lactic acid bacteria 0.08 unit of activity;
Low fat fresh milk constant volume.
Wherein, the low fat fresh milk is got by common fresh milk degreasing; Thickener is selected from one or more the combination in starch, pectin, gelatin, the agar, when thickener is combined by multiple above-mentioned material, the ratio of each component can be chosen wantonly, and this is a technology well known by persons skilled in the art, and thickener can be commercially available.
Present embodiment also provides a kind of method that is used to produce the low-sugar low-fat yoghurt of above-mentioned control body weight, specifically comprises:
(1) obtains fresh milk, be 1.4wt% (based on low fat fresh milk gross weight) with its fat content degreasing, and carry out clean breast;
(2) call in an amount of above-mentioned milk in material-compound tank, the amount of milk is flooded paddle, transfers the milk process to stir and can not open, and transfers milk end back to open and stirs, and former newborn temperature is less than 10 ℃, and milk need not heat up, with xylitol 30 grams, Fabuless
TMFractionated vegetable oil 20 gram and and thickener 5 grams mix the back and evenly add in the milk of before having called in the back, prepare burden, stir during batching and open, after batching is finished, stop circulation, directly carry out the push pipe operation, the purpose of push pipe is to make the milk in the pipeline all enter the constant volume jar, reduces the loss;
(3) utilize above-mentioned low fat fresh milk constant volume to 1000 milliliter by will the prepare burden feed liquid of gained of prescription, constant volume finishes back stirring 15 minutes;
(4) with the preheating under 65 ℃ temperature of the feed liquid behind the constant volume;
(5) with feed liquid homogeneous under the pressure of 170bar of previous step gained;
(6) under 98 ℃ to feed liquid sterilization 300 seconds;
(7) feed liquid is cooled to 41 ℃;
(8) to feed liquid inoculation and fermentation, specifically, when feed liquid enters fermentation tank 1/3, start the MY812 lactic acid bacteria that stirs and add the Ke Hansen Co., Ltd of 0.08 unit of activity, charging finishes the back and continues to stir 15 minutes; Stop to stir, the fermentation that picks up counting (fermentation temperature is 41 ℃) behind the fermentation certain hour (preferred 4 hours), begins with conventional method measuring and calculating well known by persons skilled in the art, timely breakdown of emulsion after reaching home, beat cold;
(9) fermented feed liquid is all squeezed into basin and be cooled to 20 ℃, stir after 15～100 seconds, in time canned, (cooling finish pick up counting) certainly irritated in the feed liquid in the sour milk basin 12 hours, product after canned was put in storage in 2 hours, and placed more than 6 hours in the freezer in 2～6 ℃.
The low-sugar low-fat yoghurt of present embodiment gained has carried out drinking test to amounting to 62 people.Wherein 31 people drink the yoghurt of present embodiment, and 31 people drink common yoghurt.Analyze by experiment, the people who drinks common acids milk can produce hunger earlier than the crowd of the yoghurt of drinking this embodiment, time in advance is roughly at 18 minutes-40 minutes, in addition, the food-intake average specific of drinking a meal under 31 people of yoghurt of present embodiment is drunk 31 people's of common acids milk food-intake few 24.5%.
Embodiment 3
Present embodiment provides a kind of low-sugar low-fat yoghurt that is used to control body weight, and per 1000 gram raw materials of this yoghurt comprise:
Xylitol 40 grams;
Thickener 4 grams;
The Fabuless that buys from DSM N. V.
TMFractionated vegetable oil 30 grams;
Lactic acid bacteria 0.04 unit of activity;
Low fat fresh milk constant volume.
Wherein, the low fat fresh milk is got by common fresh milk degreasing; Thickener is selected from one or more the combination in starch, pectin, gelatin, the agar, when thickener is combined by multiple above-mentioned material, the ratio of each component can be chosen wantonly, and this is a technology well known by persons skilled in the art, and thickener can be commercially available.
Present embodiment also provides a kind of method that is used to produce the low-sugar low-fat yoghurt of above-mentioned control body weight, specifically comprises:
(1) obtains fresh milk, be 1.2wt% (based on low fat fresh milk gross weight) with its fat content degreasing, and carry out clean breast;
(2) call in an amount of above-mentioned milk in material-compound tank, the amount of milk is flooded paddle, transfers the milk process to stir and can not open, and transfers milk end back to open and stirs, and former newborn temperature is less than 10 ℃, and milk need not heat up, with xylitol 40 grams, Fabuless
TMFractionated vegetable oil 30 grams and thickener 4 grams mix the back and evenly add in the milk of before having called in the back, prepare burden, and stir during batching and open, after batching is finished, stop circulation, directly carry out the push pipe operation, the purpose of push pipe is to make the milk in the pipeline all enter the constant volume jar, reduces the loss;
(3) utilize above-mentioned low fat fresh milk constant volume to 1000 milliliter by will the prepare burden feed liquid of gained of prescription, constant volume finishes back stirring 15 minutes;
(4) with the preheating under 61 ℃ temperature of the feed liquid behind the constant volume;
(5) with feed liquid homogeneous under the pressure of 155bar of previous step gained;
(6) under 92 ℃ to feed liquid sterilization 300 seconds;
(7) feed liquid is cooled to 43 ℃;
(8) to feed liquid inoculation and fermentation, specifically, when feed liquid enters fermentation tank 1/3, start the MY812 lactic acid bacteria that stirs and add the Ke Hansen Co., Ltd of 0.04 unit of activity, charging finishes the back and continues to stir 12 minutes; Stop to stir, the fermentation that picks up counting (fermentation temperature is 43 ℃) behind the fermentation certain hour (preferred 4 hours), begins with conventional method measuring and calculating well known by persons skilled in the art, timely breakdown of emulsion after reaching home, beat cold;
(9) fermented feed liquid is all squeezed into basin and be cooled to 20 ℃, stir after 15～100 seconds, in time canned, (cooling finish pick up counting) certainly irritated in the feed liquid in the sour milk basin 12 hours, product after canned was put in storage in 2 hours, and placed more than 6 hours in the freezer in 2～6 ℃.
The low-sugar low-fat yoghurt of present embodiment gained has carried out drinking test to amounting to 86 people.Wherein 43 people drink the yoghurt of present embodiment, and 43 people drink common yoghurt.Analyze by experiment, the people who drinks common acids milk can produce hunger earlier than the crowd of the yoghurt of drinking this embodiment, time in advance is roughly at 20 minutes-50 minutes, in addition, the food-intake average specific of drinking a meal under 43 people of yoghurt of present embodiment is drunk 43 people's of common acids milk food-intake few 26.4%.
Embodiment 4
Present embodiment provides a kind of low-sugar low-fat yoghurt that is used to control body weight, and per 1000 gram raw materials of this yoghurt comprise:
Xylitol 28 grams;
Thickener 6 grams;
The Fabuless that buys from DSM N. V.
TMFractionated vegetable oil 45 grams;
Lactic acid bacteria 0.07 unit of activity;
Low fat fresh milk constant volume.
Wherein, the low fat fresh milk is got by common fresh milk degreasing; Thickener is selected from one or more the combination in starch, pectin, gelatin, the agar, when thickener is combined by multiple above-mentioned material, the ratio of each component can be chosen wantonly, and this is a technology well known by persons skilled in the art, and thickener can be commercially available.
Present embodiment also provides a kind of method that is used to produce the low-sugar low-fat yoghurt of above-mentioned control body weight, specifically comprises:
(1) obtains fresh milk, be 1.0wt% (based on the gross weight of low fat fresh milk) with its fat content degreasing, and carry out clean breast;
(2) call in an amount of above-mentioned milk in material-compound tank, the amount of milk is flooded paddle, transfers the milk process to stir and can not open, and transfers milk end back to open and stirs, and former newborn temperature is less than 10 ℃, and milk need not heat up, with xylitol 28 grams, Fabuless
TMFractionated vegetable oil 45 grams and thickener 6 grams mix the back and evenly add in the milk of before having called in the back, prepare burden, stir during batching and open, after batching is finished, stop circulation, directly carry out the push pipe operation, the purpose of push pipe is to make the milk in the pipeline all enter the constant volume jar, reduces the loss;
(3) utilize above-mentioned low fat fresh milk constant volume to 1000 milliliter by will the prepare burden feed liquid of gained of prescription, constant volume finishes back stirring 15 minutes;
(4) with the preheating under 63 ℃ temperature of the feed liquid behind the constant volume;
(5) with feed liquid homogeneous under the pressure of 160bar of previous step gained;
(6) under 94 ℃ to feed liquid sterilization 300 seconds;
(7) feed liquid is cooled to 41.5 ℃;
(8) to feed liquid inoculation and fermentation, specifically, when feed liquid enters fermentation tank 1/3, start the MY812 lactic acid bacteria that stirs and add the Ke Hansen Co., Ltd of 0.07 unit of activity, charging finishes the back and continues to stir 13 minutes; Stop to stir, the fermentation that picks up counting (fermentation temperature is 42.5 ℃) behind the fermentation certain hour (preferred 4 hours), begins with conventional method measuring and calculating well known by persons skilled in the art, timely breakdown of emulsion after reaching home, beat cold;
(9) fermented feed liquid is all squeezed into basin and be cooled to 20 ℃, stir after 15～100 seconds, in time canned, (cooling finish pick up counting) certainly irritated in the feed liquid in the sour milk basin 12 hours, product after canned was put in storage in 2 hours, and placed more than 6 hours in the freezer in 2～6 ℃.
The low-sugar low-fat yoghurt of present embodiment gained has carried out drinking test to amounting to 70 people.Wherein 35 people drink the yoghurt of present embodiment, and 35 people drink common yoghurt.Analyze by experiment, the people who drinks common acids milk can produce hunger earlier than the crowd of the yoghurt of drinking this embodiment, time in advance is roughly at 25 minutes-54 minutes, in addition, the food-intake average specific of drinking a meal under 35 people of yoghurt of present embodiment is drunk 35 people's of common acids milk food-intake few 27.6%.
Embodiment 5
Present embodiment provides a kind of low-sugar low-fat yoghurt that is used to control body weight, and per 1000 gram raw materials of this yoghurt comprise:
Xylitol 10 grams;
Thickener 3 grams;
The Fabuless that buys from DSM N. V.
TMFractionated vegetable oil 50 grams;
Lactic acid bacteria 0.03 unit of activity;
Low fat fresh milk constant volume.
Wherein, the low fat fresh milk is got by common fresh milk degreasing; Thickener is selected from one or more the combination in starch, pectin, gelatin, the agar, when thickener is combined by multiple above-mentioned material, the ratio of each component can be chosen wantonly, and this is a technology well known by persons skilled in the art, and thickener can be commercially available.
Present embodiment also provides a kind of method that is used to produce the low-sugar low-fat yoghurt of above-mentioned control body weight, specifically comprises:
(1) obtains fresh milk, be 0.8wt% (based on the gross weight of low fat fresh milk) with its fat content degreasing, and carry out clean breast;
(2) call in an amount of above-mentioned milk in material-compound tank, the amount of milk is flooded paddle, transfers the milk process to stir and can not open, and transfers milk end back to open and stirs, and former newborn temperature is less than 10 ℃, and milk need not heat up, with xylitol 10 grams, Fabuless
TMFractionated vegetable oil 50 grams and thickener 3 grams mix the back and evenly add in the milk of before having called in the back, prepare burden, stir during batching and open, after batching is finished, stop circulation, directly carry out the push pipe operation, the purpose of push pipe is to make the milk in the pipeline all enter the constant volume jar, reduces the loss;
(3) utilize above-mentioned low fat fresh milk constant volume to 1000 milliliter by will the prepare burden feed liquid of gained of prescription, constant volume finishes back stirring 15 minutes;
(4) with the preheating under 64 ℃ temperature of the feed liquid behind the constant volume;
(5) with feed liquid homogeneous under the pressure of 160bar of previous step gained;
(6) under 97 ℃ to feed liquid sterilization 300 seconds;
(7) feed liquid is cooled to 42.6 ℃;
(8) to feed liquid inoculation and fermentation, specifically, when feed liquid enters fermentation tank 1/3, start the MY812 lactic acid bacteria that stirs and add the Ke Hansen Co., Ltd of 0.03 unit of activity, charging finishes the back and continues to stir 14 minutes; Stop to stir, the fermentation that picks up counting (fermentation temperature is 41.5 ℃) behind the fermentation certain hour (preferred 4 hours), begins with conventional method measuring and calculating well known by persons skilled in the art, timely breakdown of emulsion after reaching home, beat cold;
(9) fermented feed liquid is all squeezed into basin and be cooled to 20 ℃, stir after 15～100 seconds, in time canned, (cooling finish pick up counting) certainly irritated in the feed liquid in the sour milk basin 12 hours, product after canned was put in storage in 2 hours, and placed more than 6 hours in the freezer in 2～6 ℃.
The low-sugar low-fat yoghurt of present embodiment gained has carried out drinking test to amounting to 96 people.Wherein 48 people drink the yoghurt of present embodiment, and 48 people drink common yoghurt.Analyze by experiment, the people who drinks common acids milk can produce hunger earlier than the crowd of the yoghurt of drinking this embodiment, time in advance is roughly at 30 minutes-65 minutes, in addition, the food-intake average specific of drinking a meal under 48 people of yoghurt of present embodiment is drunk 48 people's of common acids milk food-intake few 29.8%.
Above listed a series of detailed description only is specifying at feasibility embodiment of the present invention; they are not in order to restriction protection scope of the present invention, allly do not break away from equivalent embodiment or the change that skill spirit of the present invention done and all should be included within protection scope of the present invention.
Claims (9)
1. a low-sugar low-fat yoghurt that is used to control body weight is characterized in that, per 1000 weight portion raw materials of described yoghurt comprise:
Xylitol 10-50 part;
Thickener 3-8 part;
Fractionated vegetable oil 10-50 part;
Lactic acid bacteria 0.02-0.08 unit of activity/kilogram;
Surplus is the low fat fresh milk.
2. low-sugar low-fat yoghurt according to claim 1, wherein, described fractionated vegetable oil is a kind of O/w emulsion that comprises palm oil and fractionation oat oil.
3. low-sugar low-fat yoghurt according to claim 2, wherein, described fractionation oat oil is coated on the described palm oil.
4. low-sugar low-fat yoghurt according to claim 1, wherein, described thickener is selected from one or more the combination in converted starch, pectin, gelatin, the agar.
5. low-sugar low-fat yoghurt according to claim 1, wherein, based on the gross weight of described low fat fresh milk, the fat content of described low fat fresh milk is 0.8-1.5wt%.
6. one kind prepares the described method that is used to control the low-sugar low-fat yoghurt of body weight of each claim among the claim 1-5, may further comprise the steps:
(1) gets fresh milk, degreasing, clean breast;
(2) batch mixes in proportion;
(3) constant volume;
(4) preheating;
(5) homogeneous;
(6) sterilization;
(7) cooling;
(8) inoculation, fermentation;
(9) cooling, can, packing.
7. method according to claim 6, wherein, in the step of described batch mixes in proportion, after described batch mixes is even, add in the milk of before having called in, open during batching and stir, after batching is finished, stop circulation, adopt the push pipe operation when directly carrying out.
8. method according to claim 6, wherein, described preheat temperature is that 60～65 ℃ of described homogenization pressures are 150-170bar; Described sterilization temperature is 95 ± 3 ℃, and sterilizing time is 300 seconds; Be cooled to 42 ± 1 ℃ in the described cooling step.
9. method according to claim 6 wherein, in described inoculation, the fermentation step, when feed liquid enters fermentation tank 1/3, starts and stirs and adding, adds bacterial classification in proportion, treats that charging finishes the back and continues to stir 10～15 minutes; Stop to stir, begin fermentation, fermentation temperature is 42 ± 1 ℃, by surveying acid control fermentation termination.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125087A (en) * | 2010-12-14 | 2011-07-20 | 内蒙古伊利实业集团股份有限公司 | Fabuless-added yoghurt and preparation method thereof |
| CN103798382A (en) * | 2012-11-14 | 2014-05-21 | 汕头市甜甜乐糖果食品有限公司 | Sugar-free dairy product and preparation method thereof |
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2009
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125087A (en) * | 2010-12-14 | 2011-07-20 | 内蒙古伊利实业集团股份有限公司 | Fabuless-added yoghurt and preparation method thereof |
| CN103798382A (en) * | 2012-11-14 | 2014-05-21 | 汕头市甜甜乐糖果食品有限公司 | Sugar-free dairy product and preparation method thereof |
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