CN106857878A - Yoghurt without sugar powder - Google Patents
Yoghurt without sugar powder Download PDFInfo
- Publication number
- CN106857878A CN106857878A CN201510917563.1A CN201510917563A CN106857878A CN 106857878 A CN106857878 A CN 106857878A CN 201510917563 A CN201510917563 A CN 201510917563A CN 106857878 A CN106857878 A CN 106857878A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- sugar
- yoghurt
- coacetylase
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C21/00—Whey; Whey preparations
- A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
- A23C21/026—Whey; Whey preparations containing, or treated with, microorganisms or enzymes containing, or treated only with, lactic acid producing bacteria, bifidobacteria or propionic acid bacteria
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C21/00—Whey; Whey preparations
- A23C21/06—Mixtures of whey with milk products or milk components
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C21/00—Whey; Whey preparations
- A23C21/08—Whey; Whey preparations containing other organic additives, e.g. vegetable or animal products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Dairy Products (AREA)
Abstract
The present invention relates to technical field of dairy products, particularly a kind of yoghurt without sugar powder.The mass parts of the yoghurt without sugar powder each component are：Milk powder 90-100 parts, desalted whey powder 10-20 parts, albumen powder 1-20 parts, soybean lecithin 1-20 parts, oligopeptides 3-10 parts, non-sugar sweetener 0.01-0.05 parts, xylitol 5-10 parts, FOS 1-3 parts, 0.01-2 parts, soluble dietary fiber 3-8 parts, vitamin B 0.001-0.003 parts, coacetylase 0.00001-0.0001 parts, hydroxymalonic acid 0.00001-0.0001 parts of Bacillus acidi lactici powder.Yoghurt without sugar powder of the invention, traditional sugar sweetener is replaced with non-sugar sweetener, on the premise of mouthfeel is ensured, disclosure satisfy that the demand of special population；Soluble dietary fiber, can stimulate intestines peristalsis, can Constipation, angiocardiopathy and obesity；It is fat that hydroxymalonic acid can suppress saccharide converted in human body, prevents body fat from piling up, and coacetylase can promote fat metabolism.
Description
Technical field
The present invention relates to technical field of dairy products, particularly a kind of yoghurt without sugar powder.
Background technology
Yoghourt be with milk as raw material, by after pasteurize again to milk in add beneficial bacterium (leavening), it is fermented after, then
A kind of filling milk product of cooling.Sugared, protein has 20% or so to be hydrolyzed into for small is divided during the fermentation process of Yoghourt makes milk
Sub (such as galactolipin and lactic acid, small peptide chain and amino acid), fat content is usually 3%~5% in milk.After fermented, breast
In aliphatic acid than raw material milk increase by 2 times, these changes make Yoghourt more easy to digest and absorb, and the utilization rate of various nutrients is obtained
To improve.Yoghourt is formed by plain chocolate fermentation, in addition to the whole nutritional ingredients for remaining fresh milk, lactic acid bacteria during the fermentation
Multivitamin, such as VB1, VB2, VB6, VB12 necessary to human nutrition can be produced with one.
Yoghourt also contains lactic acid bacteria in addition to nutritious, so with health role.1. the gut flora ecological balance is safeguarded,
Biological barrier is formed, suppresses invasion of the harmful bacteria to enteron aisle.2. intestines peristalsis and bacterium are promoted by producing substantial amounts of SCFA
Body raised growth changes osmotic pressure and prevents constipation.3. Yoghourt contains various enzymes, promotes to digest and assimilate.4. by suppressing saprophytic bacteria
In the growth of enteron aisle, it is suppressed that the toxin produced by corruption, make liver and brain from the harm of these toxin, prevent aging.
5. by suppressing the growth of saprophytic bacteria and some bacterium in enteron aisle.So as to also inhibits the carcinogen produced by these bacterium, reach anti-
The purpose of cancer.6. immune function of human body is improved, and lactic acid bacteria can produce the material of some enhancing immunologic functions, can improve human body
It is immune, prevent disease.Yoghourt containing a large amount of active bacterias can help improve lactose intolerance, constipation, diarrhoea, enteritis, pylorus
The illnesss such as pylori (Hp) infection.7 reduce blood pressure：HSPH of Harvard University epidemiological study person Ai Erwaluoa
Good doctor Suo introduces, and research finds, in those daily 2~3 parts or more the people of Yoghourt of drink, the initiation potential ratio of hypertension
Those people not drunk reduce 50%.
It with dairy products is raw material through lactobacillus bulgaricus that traditional Yoghourt fermentation technology is, streptococcus thermophilus, Lactobacillus casei,
The various lactobacillus cooperative fermentation such as Bifidobacterium is made, and in order to improve mouthfeel, sucrose is generally additionally added, for traditional yogurt
The nutritional ingredient of product is essentially from dairy products.Traditional yogurt need to the preservation at 2 DEG C~6 DEG C, under normal circumstances, biodiasmin
Preserved in 0 DEG C~4 DEG C of environment, at this moment lactic acid bacteria is in " rest period ", and thalline is active, but reproduction speed is slower；With
The rising lactic acid bacteria of environment temperature and can quickly breed, quick death, its nutritive value can also decrease.Traditional yogurt is guaranteed the quality
Phase is shorter, generally two weeks or so.
At present, most of the fermented yoghourt in market is, with fresh milk as primary raw material, to be formed using directly putting type fermented strain fermentation.
But, the shelf-life of these Yoghourts is very short, in order to improve mouthfeel, is generally additionally added the sugar sweeteners such as sucrose, special to consumer
It is not that the crowd of the crowd and overweight that are not suitable for table sugar makes troubles.
The content of the invention
It is an object of the invention to the drawbacks described above for overcoming prior art to exist, there is provided a kind of yoghurt without sugar powder, ensureing mouthfeel
Under the premise of, disclosure satisfy that the demand of special population.
The present invention is realized using following technical scheme：
A kind of yoghurt without sugar powder, the mass parts of the yoghurt without sugar powder each component are：Milk powder 90-100 parts, desalted whey powder 10-20
Part, albumen powder 1-20 parts, soybean lecithin 1-20 parts, oligopeptides 3-10 parts, non-sugar sweetener 0.01-0.05 parts, xylitol
5-10 parts, FOS 1-3 parts, 0.01-2 parts of Bacillus acidi lactici powder, soluble dietary fiber 3-8 parts, vitamin B 0.001-0.003
Part, coacetylase 0.00001-0.0001 parts, hydroxymalonic acid 0.00001-0.0001 parts.
The non-sugar sweetener be acesulfame potassium, Sucralose, Aspartame in one or more.
The lactic acid bacteria powder is Bulgarian Bifidobacterium or Lactobacillus delbrueckii.
The beneficial effects of the invention are as follows：Yoghurt without sugar powder of the invention, traditional sugar sweetener is replaced with non-sugar sweetener,
On the premise of mouthfeel is ensured, the demand of special population is disclosure satisfy that；Soluble dietary fiber, can stimulate intestines peristalsis, can be pre-
Avoid constipation, angiocardiopathy and obesity；It is fat that hydroxymalonic acid can suppress saccharide converted in human body, prevents body fat from piling up,
Coacetylase can promote fat metabolism.
Specific embodiment
With reference to embodiment, the present invention will be further described.
Embodiment 1
A kind of yoghurt without sugar powder, the mass parts of the yoghurt without sugar powder each component are：90 parts of milk powder, 10 parts of desalted whey powder,
1 part of albumen powder, 1 part of soybean lecithin, 3 parts of oligopeptides, 0.01 part of acesulfame potassium, 5 parts of xylitol, 1 part of FOS, guarantor add
0.01 part of Leah Bifidobacterium powder, 3 parts of soluble dietary fiber, 0.001 part of vitamin B, 0.00001 part of coacetylase, propyl alcohol
0.00001 part of diacid.
Embodiment 2
A kind of yoghurt without sugar powder, the mass parts of the yoghurt without sugar powder each component are：100 parts of milk powder, 20 parts of desalted whey powder,
20 parts of albumen powder, 20 parts of soybean lecithin, 10 parts of oligopeptides, 0.05 part of Sucralose, 10 parts of xylitol, 3 parts of FOS,
2 parts of Lactobacillus delbrueckii powder, 8 parts of soluble dietary fiber, 0.003 part of vitamin B, 0.0001 part of coacetylase, hydroxymalonic acid
0.0001 part.
Embodiment 3
A kind of yoghurt without sugar powder, the mass parts of the yoghurt without sugar powder each component are：95 parts of milk powder, 15 parts of desalted whey powder,
15 parts of albumen powder, 15 parts of soybean lecithin, 7 parts of oligopeptides, 0.03 part of non-sugar sweetener, 7 parts of xylitol, FOS 2
Part, 1 part of Bacillus acidi lactici powder, 5 parts of soluble dietary fiber, 0.002 part of vitamin B, 0.0005 part of coacetylase, propyl alcohol two
0.00005 part of acid.
Claims (3)
1. a kind of yoghurt without sugar powder, it is characterised in that the mass parts of the yoghurt without sugar powder each component are：Milk powder 90-100 parts,
Desalted whey powder 10-20 parts, albumen powder 1-20 parts, soybean lecithin 1-20 parts, oligopeptides 3-10 parts, non-sugar sweetener 0.01-0.05
Part, xylitol 5-10 part, FOS 1-3 parts, 0.01-2 parts of Bacillus acidi lactici powder, soluble dietary fiber 3-8 parts, tie up
Raw B0.001-0.003 parts, coacetylase 0.00001-0.0001 parts, hydroxymalonic acid 0.00001-0.0001 parts of element.
2. yoghurt without sugar powder according to claim 1, it is characterised in that the non-sugar sweetener is acesulfame potassium, trichlorine
One or more in sucrose, Aspartame.
3. yoghurt without sugar powder according to claim 1, it is characterised in that the lactic acid bacteria powder is Bulgarian Bifidobacterium
Or Lactobacillus delbrueckii.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510917563.1A CN106857878A (en) | 2015-12-11 | 2015-12-11 | Yoghurt without sugar powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510917563.1A CN106857878A (en) | 2015-12-11 | 2015-12-11 | Yoghurt without sugar powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106857878A true CN106857878A (en) | 2017-06-20 |
Family
ID=59177204
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510917563.1A Pending CN106857878A (en) | 2015-12-11 | 2015-12-11 | Yoghurt without sugar powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106857878A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111587922A (en) * | 2020-05-28 | 2020-08-28 | 武汉微康益生菌研究院有限公司 | Yoghourt powder and preparation method thereof |
| CN112244094A (en) * | 2020-10-19 | 2021-01-22 | 湖南欧比佳营养食品有限公司 | Functional yoghurt powder for middle-aged and elderly people and preparation method thereof |
| CN114081072A (en) * | 2021-10-13 | 2022-02-25 | 济南斯伯特生物科技有限公司 | High-protein sugar-free low-fat solidified yoghurt powder suitable for diabetes weight-losing people |
-
2015
- 2015-12-11 CN CN201510917563.1A patent/CN106857878A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111587922A (en) * | 2020-05-28 | 2020-08-28 | 武汉微康益生菌研究院有限公司 | Yoghourt powder and preparation method thereof |
| CN112244094A (en) * | 2020-10-19 | 2021-01-22 | 湖南欧比佳营养食品有限公司 | Functional yoghurt powder for middle-aged and elderly people and preparation method thereof |
| CN114081072A (en) * | 2021-10-13 | 2022-02-25 | 济南斯伯特生物科技有限公司 | High-protein sugar-free low-fat solidified yoghurt powder suitable for diabetes weight-losing people |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Chandan et al. | Yogurt: Historical background, health benefits, and global trade | |
| Weerathilake et al. | The evolution, processing, varieties and health benefits of yogurt | |
| Shah | Health benefits of yogurt and fermented milks | |
| Shiby et al. | Fermented milks and milk products as functional foods—A review | |
| Tamime et al. | Production and maintenance of viability of probiotic microorganisms in dairy products | |
| US20180333441A1 (en) | Composition for alcohol or acetaldehyde degradation comprising probiotics | |
| Puniya | Fermented milk and dairy products | |
| US11241018B2 (en) | Process for preparing oligo-saccharide enhanced milk products | |
| CN102488003A (en) | Yogurt containing stevioside, and production method thereof | |
| CN106343022A (en) | Health-care yoghurt with helicobacter pylori inhibiting effect and production method of health-care yoghurt | |
| CN106857825A (en) | Improve the sour milk powder of sleep quality | |
| CN106857824A (en) | Shield stomach sour milk powder | |
| Pimentel et al. | Brazilian yogurt-like products | |
| CN106857878A (en) | Yoghurt without sugar powder | |
| CN106857821A (en) | Diet yogurt powder | |
| CN106857842A (en) | Antialcoholic sour milk powder | |
| CN109430394A (en) | A kind of low alcohol sour milk beverage and preparation method thereof | |
| WO2021200900A1 (en) | Fermentation composition, method for producing fermentation composition, and viability improving agent | |
| CN106857822A (en) | Voluntarily fermented yoghourt powder | |
| KR102523775B1 (en) | Food composition and health functional food containing Lactobacillus plantarum IDCC 3501 with proteolytic ability | |
| KR102538090B1 (en) | Food composition and health functional food containing Lactobacillus casei IDCC 3451 with proteolytic ability | |
| KR102423025B1 (en) | Food composition and health functional food containing Lactobacillus rhamnosus IDCC 3201 with proteolytic ability | |
| KR20180038184A (en) | Compositions of dietary supplements for improvement of hyperlipidemia | |
| CN106343023A (en) | Fresh fruit yoghourt and preparation method thereof | |
| CN109475583B (en) | Composition for inhibiting erythema, method for using and method for producing the same, method for inhibiting erythema, and lactic acid bacterium product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170620 |
|
| WD01 | Invention patent application deemed withdrawn after publication |