CN109907112A - A kind of Low lactose milk quinoa milk shake and preparation method thereof for weight losing meal-replacing - Google Patents
A kind of Low lactose milk quinoa milk shake and preparation method thereof for weight losing meal-replacing Download PDFInfo
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Abstract
The present invention relates to Yoghourt Production technical fields, disclose a kind of Low lactose milk quinoa milk shake and preparation method thereof for weight losing meal-replacing.In terms of 1L, the Low lactose milk quinoa milk shake includes: 60 ~ 120g of whole-fat milk powder, 0 ~ 20g of concentrated whey protein powder, 0 ~ 20g of skimmed milk powder, 50 ~ 100g of fructose, 0 ~ 20g of sucrose, 5 ~ 20g of stabilizer, 0 ~ 0.2g of sweetener, 5 ~ 20g of polydextrose, 5 ~ 20g of resistant dextrin, 10 ~ 50g of quinoa, 1 ~ 5g of circle bud Cillium, odd Asia seed 1 ~ 10g, 10 ~ 50g of jam, 0.2 ~ 0.25DCU of strain, 1000 ~ 2000U/L of lactase, surplus are water.Lactase is added in product preparation process and digests to the lactose in milk by the present invention, so that the lactose in cow's milk is reduced 60% or more than ordinary milk lactose, meets the needs of lactose intolerance consumer.
Description
Technical field
The present invention relates to Yoghourt Production technical field more particularly to a kind of Low lactose milk quinoa milk shake for weight losing meal-replacing and
Preparation method.
Background technique
Generation meal product is originally developed to the patient for helping not feeding or be difficult to edible solid food.Later due to society
It can develop, population of being obese specific gravity shared in total population is continuously increased, and gradually appears business weight losing meal-replacing product.With economy
Development, due to unreasonable diet structure etc., the phenomenon that Chinese's overweight, is also more and more common.Obesity will increase trouble
The risk of the chronic diseases such as hypertension, hyperlipidemia.The father of western medicine --- Hippcrates propose " food to be allowed to become your medicine
The viewpoint of product, rather than drug is allowed to become your food ".Therefore, developing a generation meal product for being used for weight-reducing has centainly
Meaning.In addition, many consumers wish to obtain daily required nutrition with quick way since modern life rhythm is accelerated,
Therefore quickly for the market development of meal product, many nutritional meal replacement products for being directed to normal adults are emerged.
So-called generation meal, is to replace the food of part or all of dinner.In generation, meal product was in addition to can be quickly and conveniently
It is provided outside a large amount of all kinds of nutriments for human body, also has the characteristics that high microsteping, low in calories, abdomen of easily satisfying.Common generation meal produces
Product have meal replacement powder, generation meal stick and for forms such as meal congee.Chinese invention patent Authorization Notice No. is the patent of CN103238852B,
A kind of novel weight losing meal-replacing powder is disclosed, the raw material components of the meal replacement powder include FabulessTMCompound fat powder, barley juice
Powder, albumen powder, dietary fiber, multi-vitamins, composite mineral matter etc.；Chinese invention patent Publication No. CN104920537A's
Patent, discloses a kind of weight losing meal-replacing biscuit and preparation method thereof, and the main component of the product is that flour, vegetable oil, diet are fine
Dimension, L-carnitine, Fruit powder, Vegetable powder etc..The product of generation meal in the market is primarily present two problems at present: (1) product is with powder
It based on shape product, needs specially to brew when edible, there is a problem of edible inconvenience；(2) many meal replacement powders, dry for refreshment
It is all not belonging to wholefood Deng using raw materials, cereal and soybean proteins such as cereal and soybean proteins, on amino acid composition not
, there is unbalanced nutrition in the needs that can fully meet the daily essential amino acid of human body；(3) much it is with milk protein
The generation meal product of main component, contains higher lactose simultaneously, is not suitable for having the crowd of lactose intolerance to select.
Summary of the invention
In order to solve the above technical problem, the present invention provides one kind can meet current consumption habitually can be simple and convenient
The product of extra-nutrition.The present invention passes through the collocation of various composition in product, and various composition equilibrium supplement is supplementing consumer
The intake that can control energy while nutrition achievees the purpose that control weight and for meal.It is of the invention for weight losing meal-replacing
Low lactose milk quinoa milk shake can satisfy the special requirement of crowd's generation meal of lactose intolerance in the market as a low-lactose product.
The specific technical proposal of the invention is: a kind of Low lactose milk quinoa milk shake for weight losing meal-replacing, described low in terms of 1L
Lactose quinoa milk shake includes: 60~120g of whole-fat milk powder, 0~20g of concentrated whey protein powder, 0~20g of skimmed milk powder, fructose 50
~100g, 0~20g of sucrose, 5~21g of stabilizer, 0~0.2g of sweetener, 5~20g of polydextrose, 5~20g of resistant dextrin, Chenopodiaceae
10~50g of wheat, circle bud 1~5g of Cillium, odd Asia seed 1~10g, 10~50g of jam, 0.2~0.25DCU of strain, lactose
1000~2000U/L of enzyme, surplus are water.
Protein rich in and various trace elements, are the good source of nutrition of the mankind in dairy products, therefore very much
Generation meal product selects it as the carrier of generation meal product.But it due to containing higher lactose in dairy products, enables with lactose not
The crowd of resistance to disease hangs back when selection generation meal product.The consumption of the daily drinking Yoghourt of this patent combination consumer is practised
It is used, develop a kind of weight losing meal-replacing milk shake product of Low lactose milk that can directly eat.The product adds Chenopodiaceae using Yoghourt as base-material
The nutritional ingredients such as wheat, jam are to enhance the chewiness and satiety of product, while the diet of scientific matching separate sources and type
The characteristics of fiber, having this product, nutrition is delicious, convenient, can eat in light generation.Simultaneously to body in Yoghourt preparation process
Lactose in system has carried out enzymolysis processing, and making lactose content in product, than 60% or more normal dairy products reduction, is a kind of low cream
Sugar product can meet the generation meal needs of the consumer sensitive to lactose very well.
According to " Dietary Reference Intakes of Chinese Residents 2017 ", carbohydrate energy supply ratio is 50~65%, rouge
Fat energy supply ratio is 20~30%, and protein energy supply ratio is 10~15%.The content of each main nutrient composition of this product is designed accordingly
Are as follows: albumen 2.0~4.0%, carbohydrate 10.0~15.0%, fat 1.5~3.5%.
Protein in this product is respectively from milk and quinoa.Milk protein is that high-quality protein known to consumer comes
Source；In addition to this, this product has selected quinoa to provide the good protein of plant origin.Quinoa (contains 9 rich in good protein
Kind of essential amino acid, ratio is appropriate and is easy to absorb), dietary fiber, unsaturated fatty acid, vitamin, polyphenol and Phytochemistry
The nutritional ingredients such as substance are that unique one kind that FAO (Food and Agriculture Organization of the United Nation) (FAO) confirms at present is able to satisfy human body basic nutrition demand
Solitary plant, referred to as " wholefood ", with " super cereal " good reputation.High-quality animal protein and quality plant albumen
Combination, so that this product is provided comprehensive nutrition to for meal crowd.
Dietary fiber has special physiological function, is known as the seventh-largest nutrient.Dietary fiber sources are extensive, type is many
It is more, water-soluble dietary fiber (Soluble dietary fiber, SDF) can be divided into according to dissolubility and insoluble diet is fine
It ties up (Insolube dietary fiber, IDF).Water-soluble dietary fiber (natural plant gum, oligosaccharide) stable dispersion in water,
Viscose is formed with glucose after chance water in gastrointestinal tract, in conjunction with water, absorption minerals and intestinal microbial fermentation can be can be used as
Matrix, delay glucose absorb, and make the reduction of Blood Cholesterol level.Insoluble diedairy fiber (cellulose, hemicellulose, wood
Quality) there are the physiological functions such as pre- preventing obesity, hypertension, hyperglycemia, colon cancer and prostate cancer.Research has shown that diet is fine
The conspicuousness and water-soluble dietary fiber of dimension physiological function and the ratio of insoluble diedairy fiber have much relations.This product exploitation
The dietary fiber for selecting separate sources meticulously in the process, keeps water-soluble dietary fiber reasonably combined with insoluble diedairy fiber, more
The effect of dietary fiber is played well.The source of dietary fiber includes: resistant dextrin, polydextrose, the luxuriant semen plantaginis of circle in this product
Shell powder, odd sub- seed, quinoa etc..The presence of odd Asia seed, quinoa and jam makes the Low lactose milk Chenopodiaceae for weight losing meal-replacing of the invention
Wheat milk shake has stronger chewiness, and mouthfeel level is abundant.
Carbohydrate main source is fructose in product.Since fructose sugariness is high, (sugariness is the 1.3~1.8 of sucrose
Times), heat is low, the effect for strengthening sweet taste is used in mixed way with sweeteners such as steviol glycosides, and there is the production of lower blood glucose to refer to
Number (GI value 19~21), therefore the source for the main carbohydrate for selecting fructose to provide in product.Pass through fructose and stevioside
Glycosides is applied in combination, and product has good mouthfeel, and total energy is 300~450kJ/100g.
The satiety of weight losing meal-replacing product has chewing other than from higher protein level, dietary fiber abundant
The particle of sense can also increase the satiety of consumer.Be added in this product the cooked quinoa particle of whole grain, odd sub- seed particle and
Fruit particle makes have good chewiness when consumer is edible.Lactase is added in product preparation process in milk
Lactose is digested, and so that lactose therein is reduced 60% or more than ordinary milk lactose, is more preferably met lactose intolerance consumer
Needs.
Preferably, the stabilizer is sodium carboxymethylcellulose, converted starch, gellan gum, agar, pectin and konjac glucomannan
At least one of.
Preferably, the sweetener is at least one of steviol glycoside and Fructus Momordicae fructoside.
A kind of preparation method of the Low lactose milk quinoa milk shake for weight losing meal-replacing, comprising the following steps:
(1) change milk: the whole-fat milk powder of formula ratio, skimmed milk powder, concentrated whey protein powder and polydextrose be added warm water in into
Row aquation obtains reduction milk；
(2) homogeneous is sterilized: reduction milk being carried out homogeneous, and is sterilized；
(3) the recombined milk liquid cooling after sterilization but fermentation and lactose enzymatic hydrolysis: is accessed to the strain and lactase of formula ratio, constant temperature hair afterwards
Ferment, the Yoghourt after must fermenting；
(4) it beats cold homogeneous: the Yoghourt after fermentation is stirred evenly, and cooling, homogeneous；
(5) colloidal sol: after the stabilizer of formula ratio and sucrose are pre-mixed uniformly at room temperature, warm water is added, sufficiently dissolves, obtains
Stabiliser solution；
(6) it deploys: adjusting pH after Yoghourt, the stabiliser solution after step (4) homogeneous are sufficiently mixed, the fruit of formula ratio is added
Sugar, resistant dextrin, sweetener and the luxuriant Cillium of circle, stir evenly, obtain deployed feed liquid；
(7) deployed feed liquid pre-sterilizing: is subjected to second homogenate and pre-sterilizing；
(8) secondary allotment: the quinoa of pre- well-done formula ratio and the sub- seed of the surprise of pretreated formula ratio and jam are added to
In feed liquid after the sterilization that step (7) obtains, allotment feed liquid is obtained；
(9) it packs: allotment feed liquid progress is filling, obtain canned feed liquid；
(10) pasteurize: canned feed liquid is sterilized in sterilization vessel.
Low lactose milk quinoa milk shake for weight losing meal-replacing of the invention is added to lactase during the fermentation, can be by milk
Lactose in former times decomposes, and lactose therein is made to reduce 60% or more than ordinary milk lactose, more preferably meets lactose intolerance consumption
The needs of person.After lactose enzyme hydrolysis, the sugariness of Yoghourt is improved, and can reduce the fructose and sucrose added in milk shake preparation process
Amount.It is reported that 95% Asian is perplexed by lactose intolerance, in China, adult drinks lactose malabsorption after cow's milk
Incidence is up to 86.7%, and lactose intolerance index is 0.9.Milk shake obtained can satisfy lactose not by means of the present invention
The needs of resistance to disease consumer.
The optimal pH of lactase is related to its source, and the lactase optimal pH as made from Escherichia coli (E.Coli) is 7.0
~7.5, it is 6.0~7.0 by the saccharomycete person of being made, is 5.0 or so by the mould person of being made.However, with the progress of fermentation, Yoghourt
PH gradually decrease, the activity of lactase will receive inhibition.Therefore, the present invention needs hair of keeping under strict control according to the lactose content in formula
The additional amount of the additional amount of ferment rate and lactase, i.e. strain and lactase needs strict control, complete before completing Yoghourt fermentation
At the enzymatic hydrolysis of lactose.When the additional amount of strain and lactase and inappropriate proportion, the lactose that be easy to cause in the milk shake of preparation
Too high levels or milk shake pH are too low, to influence the mouthfeel of milk shake or be unable to satisfy the eating requirements of lactose intolerance crowd.
Preferably, the temperature of the warm water is 40~45 DEG C in step (1)；In step (2), the temperature of the homogeneous
It is 65~70 DEG C, the pressure of homogeneous is 18~25MPa；The condition of the sterilization is 95~98 DEG C/300s.
Preferably, the recombined milk liquid after the sterilization is cooled to 40~45 DEG C in step (3), ferment at constant temperature temperature is
40~44 DEG C.
Preferably, the cooling temperature is 20~25 DEG C in step (4), the homogenization pressure is 0~10MPa；Step
(5) in, the temperature of the warm water is 40~45 DEG C.
Preferably, it is 4.1~4.4 that the adjusting pH, which is with citric acid adjusting PH, in step (6).
Preferably, the pressure of the second homogenate is 20~25MPa in step (7)；The pre-sterilizing is 90~95
DEG C 30~35s of pasteurize.
Preferably, the sterilization temperature is 85~90 DEG C in step (10), sterilizing time is 25~30min.
It is compared with the prior art, the beneficial effects of the present invention are: lactase pair is added in the present invention in product preparation process
Lactose in milk is digested, and so that the lactose in cow's milk is reduced 60% or more than ordinary milk lactose, is more preferably met lactose not
The needs of resistance to disease consumer.
Specific embodiment
The present invention will be further described with reference to the examples below.Related device, connection structure in the present invention
And method, if being device well known in the art, connection structure and method without refering in particular to.
In the present invention, " DCU " or " U " is strain measurement unit, indicates the unit of activity of strain.The addition of strain is normal at present
In such a way that direct putting type is divided equally, " DCU " or " U " is the measurement unit of direct putting type bacterium powder." U/L " is the addition of neutral lactase
Unit.
Embodiment 1
A kind of Low lactose milk quinoa milk shake for weight losing meal-replacing, in terms of 1L, the Low lactose milk quinoa milk shake includes: whole-fat milk powder
60g, concentrated whey protein powder 5g, skimmed milk powder 10g, fructose 80g, sucrose 10g, stabilizer 21g, sweetener 0g, polydextrose
20g, resistant dextrin 5g, quinoa 15g, circle bud Cillium 2g, odd Asia seed 5g, jam 50g, strain 0.2DCU, lactase
1000U/L, surplus are water.
The stabilizer includes pectin 4g, konjac glucomannan 2g and converted starch 15g.
The jam includes blueberry jam 30g and strawberry jam 20g.
The sweetener includes steviol glycoside 0g and Fructus Momordicae fructoside 0g.
A kind of preparation method of the Low lactose milk quinoa milk shake for weight losing meal-replacing, comprising the following steps:
(1) change milk: the whole-fat milk powder of formula ratio, skimmed milk powder, concentrated whey protein powder and polydextrose being added 42 DEG C of temperature
Aquation 30min in water obtains reduction milk；
(2) homogeneous is sterilized: reduction milk being carried out homogeneous in 68 DEG C, 21MPa, and is sterilized at 98 DEG C；
(3) fermentation and lactose enzymatic hydrolysis: being cooled to 42 DEG C for the recombined milk liquid after sterilization, access the strain and lactase of formula ratio,
Yoghourt in 42 DEG C of ferment at constant temperature, after must fermenting；
(4) it beats cold homogeneous: the Yoghourt after fermentation is stirred evenly, and be cooled to 23 DEG C, then carried out under the pressure of 10MPa equal
Matter；
(5) colloidal sol: after the stabilizer of formula ratio and sucrose are pre-mixed uniformly at room temperature, the warm water of 42 DEG C of addition, sufficiently
Dissolution, obtains stabiliser solution；
(6) deploy: it is 4.2 that lemon acid for adjusting pH is used after Yoghourt, the stabiliser solution after step (4) homogeneous are sufficiently mixed,
The luxuriant Cillium of fructose, resistant dextrin and circle of formula ratio is added, stirs evenly, obtains deployed feed liquid；
(7) pre-sterilizing: carrying out second homogenate for deployed feed liquid under 23MPa pressure, then in 92 DEG C of pasteurize 33s；
(8) secondary allotment: the quinoa of pre- well-done formula ratio and the sub- seed of the surprise of pretreated formula ratio and jam are added to
In feed liquid after the sterilization that step (7) obtains, allotment feed liquid is obtained；
(9) it packs: allotment feed liquid being filled in bottle, canned feed liquid is obtained；
(10) pasteurize: by canned feed liquid in 88 DEG C of sterilization 28min in sterilization vessel.
Embodiment 2
A kind of Low lactose milk quinoa milk shake for weight losing meal-replacing, in terms of 1L, the Low lactose milk quinoa milk shake includes: whole-fat milk powder
120g, concentrated whey protein powder 6g, skimmed milk powder 0g, fructose 100g, sucrose 15g, stabilizer 6.4g, sweetener 0g, poly- grape
Sugared 20g, resistant dextrin 5g, quinoa 30g, circle bud Cillium 3g, odd Asia seed 1g, jam 50g, strain 0.25DCU, lactase
2000U/L, surplus are water.
The stabilizer includes sodium carboxymethylcellulose 5g, gellan gum 0.4g and agar 1g.
The jam includes blueberry jam 40g and strawberry jam 10g.
The sweetener includes steviol glycoside 0g and Fructus Momordicae fructoside 0g.
A kind of preparation method of the Low lactose milk quinoa milk shake for weight losing meal-replacing, comprising the following steps:
(1) change milk: aquation in 45 DEG C of warm water is added in the whole-fat milk powder, concentrated whey protein powder and polydextrose of formula ratio
30min obtains reduction milk；
(2) homogeneous is sterilized: reduction milk being carried out homogeneous in 70 DEG C, 25MPa, and is sterilized at 95 DEG C；
(3) fermentation and lactose enzymatic hydrolysis: being cooled to 45 DEG C for the recombined milk liquid after sterilization, access the strain and lactase of formula ratio,
Yoghourt in 44 DEG C of ferment at constant temperature, after must fermenting；
(4) it beats cold homogeneous: the Yoghourt after fermentation is stirred evenly, and be cooled to 25 DEG C, homogeneous under 5MPa pressure；
(5) colloidal sol: after the stabilizer of formula ratio and sucrose are pre-mixed uniformly at room temperature, the warm water of 45 DEG C of addition, sufficiently
Dissolution, obtains stabiliser solution；
(6) it deploys: being adjusted after Yoghourt, the stabiliser solution after the fermentation after step (4) homogeneous are sufficiently mixed with citric acid
PH is 4.4, and the luxuriant Cillium of fructose, resistant dextrin and circle of formula ratio is added, stirs evenly, obtains deployed feed liquid；
(7) pre-sterilizing: carrying out second homogenate for deployed feed liquid under 22MPa pressure, then in 95 DEG C of pasteurize 30s；
(8) quinoa of pre- well-done formula ratio and the sub- seed of the surprise of pretreated formula ratio and jam secondary allotment: are added to step
(7) in the feed liquid after the sterilization obtained, allotment feed liquid is obtained；
(9) it packs: allotment feed liquid being filled in bottle, canned feed liquid is obtained；
(10) pasteurize: by canned feed liquid in 90 DEG C of sterilization 25min in sterilization vessel.
Embodiment 3
A kind of Low lactose milk quinoa milk shake for weight losing meal-replacing, in terms of 1L, the Low lactose milk quinoa milk shake includes: whole-fat milk powder
80g, concentrated whey protein powder 0g, skimmed milk powder 5g, fructose 60g, sucrose 5g, stabilizer 15.3g, sweetener 0.1g, poly- grape
Sugared 20g, resistant dextrin 5g, quinoa 50g, circle bud Cillium 2g, odd Asia seed 5g, jam 50g, strain 0.22DCU, lactase
1500U/L, surplus are water.
The stabilizer includes sodium carboxymethylcellulose 3g, pectin 2g, gellan gum 0.3g and converted starch 10g.
The jam includes blueberry jam 10g and strawberry jam 40g.
The sweetener is steviol glycoside 0.05g and Fructus Momordicae fructoside 0.05g.
A kind of preparation method of the Low lactose milk quinoa milk shake for weight losing meal-replacing, comprising the following steps:
(1) change milk: aquation 30min in 42 DEG C of warm water is added in the whole-fat milk powder, skimmed milk powder and polydextrose of formula ratio, is obtained
Restore milk；
(2) homogeneous is sterilized: reduction milk being carried out homogeneous in 68 DEG C, 21MPa, and is sterilized at 98 DEG C；
(3) fermentation and lactose enzymatic hydrolysis: being cooled to 42 DEG C for the recombined milk liquid after sterilization, access the strain and lactase of formula ratio,
Yoghourt in 42 DEG C of ferment at constant temperature, after must fermenting；
(4) it beats cold homogeneous: the Yoghourt after fermentation is stirred evenly, and be cooled to 23 DEG C, cross homogenizer, homogenization pressure 0MPa；
(5) colloidal sol: after the stabilizer of formula ratio and sucrose are pre-mixed uniformly at room temperature, the warm water of 42 DEG C of addition, sufficiently
Dissolution, obtains stabiliser solution；
(6) deploy: it is 4.2 that lemon acid for adjusting pH is used after Yoghourt, the stabiliser solution after step (4) homogeneous are sufficiently mixed,
The luxuriant Cillium of fructose, resistant dextrin, sweetener and circle of formula ratio is added, stirs evenly, obtains deployed feed liquid；
(7) pre-sterilizing: carrying out second homogenate for deployed feed liquid under 25MPa pressure, then in 92 DEG C of pasteurize 33s；
(8) secondary allotment: the quinoa of pre- well-done formula ratio and the sub- seed of the surprise of pretreated formula ratio and jam are added to
In feed liquid after the sterilization that step (7) obtains, allotment feed liquid is obtained；
(9) it packs: allotment feed liquid being filled in bottle, canned feed liquid is obtained；
(10) pasteurize: by canned feed liquid in 88 DEG C of sterilization 28min in sterilization vessel.
Embodiment 4
Embodiment 4 difference from example 1 is that: a kind of Low lactose milk quinoa milk shake for weight losing meal-replacing, in terms of 1L, institute
Stating Low lactose milk quinoa milk shake includes: whole-fat milk powder 60g, concentrated whey protein powder 20g, skimmed milk powder 0g, fructose 50g, sucrose
20g, stabilizer 15g, steviol glycoside 0.1g, polydextrose 12.5g, resistant dextrin 12.5g, quinoa 25g, circle bud Cillium
1g, odd Asia seed 10g, jam 30g, strain 0.22DCU, lactase 1800U/L, surplus is water.
The jam includes blueberry jam 15g and strawberry jam 15g.
The stabilizer includes sodium carboxymethylcellulose 7g, konjac glucomannan 1g, agar 2g and converted starch 5g.
Other are same as Example 1.
Comparative example 1
Comparative example 1 difference from example 1 is that: wrapped in the Low lactose milk quinoa milk shake for weight losing meal-replacing of comparative example 1
0.26DCU containing strain, lactase 990U/L.Other are same as Example 1.
People of the Low lactose milk quinoa milk shake for being used for weight losing meal-replacing that embodiment 1 and comparative example 1 are obtained to lactose intolerance
It is tested, the results show that cream does not occur in the people for taking the Low lactose milk quinoa milk shake obtained for weight losing meal-replacing of embodiment 1
The symptom that sugar does not tolerate；And there is flatulence, abdomen in the people for taking the Low lactose milk quinoa milk shake made from comparative example 1 for weight losing meal-replacing
Rush down symptom.
Nutritional meal replacement experiment: using the Low lactose milk quinoa milk shake for being used for weight losing meal-replacing made from previous embodiment 1, for year
Age 25-35 years old, BMI index 30kg/m230 women below carry out the experiment of dinner nutritional meal replacement, altogether comprising following three processing
Group:
Group 1: negative control processing group gives a small amount of white bread；
Group 2: sample treatment group gives the Low lactose milk quinoa milk shake for weight losing meal-replacing of the embodiment 1 of equivalent weight；
Group 3: positive control processing group gives a kind of weight-reducing of the patent disclosure of the Publication No. CN104920537A of equivalent weight
It is dry for refreshment.
Participant test within continuous three weeks, participant is randomly divided into 3 groups, extracts the one day food by group 1~3 weekly
It is every to fill in a satiety questionnaire every other hour as the dinner of participant, and in subsequent 1~4 hour.Every second generation meal
In experiment, participant is randomly divided into 3 groups again.Satiety evaluation criterion is shown in Table 1.Nutritional meal replacement experimental result is shown in Table 2.
Table 1
| Standards of grading (are divided) | Hunger intensity | Satiety degree | Satisfaction degree |
| 0 | It does not starve completely | It is completely full | It fully meets |
| 1 | Substantially it does not starve | Substantially full | It substantially meets |
| 2 | Have and a little starves | Have not full | There is any to be unsatisfactory for |
| 3 | It starves | It is not full | It is unsatisfactory for |
| 4 | It is very hungry | It is obvious not full | Obviously it is unsatisfactory for |
| 5 | It is extremely hungry | It is completely not full | It is unsatisfactory for completely |
Table 2
As can be seen from Table 2, the Low lactose milk quinoa milk shake satiety with higher for weight losing meal-replacing of the invention, edible
Good satiety and satisfaction are still kept after 4h, can be used in weight losing meal-replacing, and can satisfy the crowd of lactose intolerance
Demand.With a kind of weight-reducing refreshment of the patent disclosure of the white bread and Publication No. CN104920537A of edible equivalent weight
It is dry to compare, the satiety duration of the Low lactose milk quinoa milk shake for weight losing meal-replacing of the invention longer and of the invention use
It is more abundant in the nutritional ingredient of the Low lactose milk quinoa milk shake of weight losing meal-replacing, it can be provided more to eater when being used for weight losing meal-replacing
Nutriment abundant.Meanwhile the method strong operability of the Low lactose milk quinoa milk shake of preparation of the invention for weight losing meal-replacing, it fits
Close large-scale production.
The above is only the preferred embodiment of invention, is not intended to limit the invention in any way, all skills according to the present invention
Art any simple modification, change and equivalent structure transformation substantially to the above embodiments, still fall within the technology of the present invention
The protection scope of scheme.
Claims (10)
1. a kind of Low lactose milk quinoa milk shake for weight losing meal-replacing, which is characterized in that in terms of 1L, the Low lactose milk quinoa milk shake packet
It includes: 60 ~ 120g of whole-fat milk powder, 0 ~ 20g of concentrated whey protein powder, 0 ~ 20g of skimmed milk powder, 50 ~ 100g of fructose, 0 ~ 20g of sucrose, surely
Determine 5 ~ 21g of agent, 0 ~ 0.2g of sweetener, 5 ~ 20g of polydextrose, 5 ~ 20g of resistant dextrin, 10 ~ 50g of quinoa, circle bud Cillium 1
~ 5g, odd Asia 1 ~ 10g of seed, 10 ~ 50g of jam, 0.2 ~ 0.25DCU of strain, 1000 ~ 2000U/L of lactase, surplus is water.
2. a kind of Low lactose milk quinoa milk shake for weight losing meal-replacing as described in claim 1, it is characterised in that: the stabilizer
For at least one of sodium carboxymethylcellulose, converted starch, gellan gum, agar, pectin and konjac glucomannan.
3. a kind of Low lactose milk quinoa milk shake for weight losing meal-replacing as described in claim 1, it is characterised in that: the sweetener
For at least one of steviol glycoside and Fructus Momordicae fructoside.
4. a kind of preparation method of the Low lactose milk quinoa milk shake for weight losing meal-replacing as described in claim 1 ~ 3 is any, special
Sign be the following steps are included:
(1) change milk: the whole-fat milk powder of formula ratio, skimmed milk powder, concentrated whey protein powder and polydextrose be added warm water in into
Row aquation obtains reduction milk；
(2) homogeneous is sterilized: reduction milk being carried out homogeneous, and is sterilized；
(3) the recombined milk liquid cooling after sterilization but fermentation and lactose enzymatic hydrolysis: is accessed to the strain and lactase of formula ratio, constant temperature hair afterwards
Ferment, the Yoghourt after must fermenting；
(4) it beats cold homogeneous: the Yoghourt after fermentation is stirred evenly, and cooling, homogeneous；
(5) colloidal sol: after the stabilizer of formula ratio and sucrose are pre-mixed uniformly at room temperature, warm water is added, sufficiently dissolves, obtains
Stabiliser solution；
(6) it deploys: adjusting pH after Yoghourt, the stabiliser solution after step (4) homogeneous are sufficiently mixed, the fruit of formula ratio is added
Sugar, resistant dextrin, sweetener and the luxuriant Cillium of circle, stir evenly, obtain deployed feed liquid；
(7) deployed feed liquid pre-sterilizing: is subjected to second homogenate and pre-sterilizing；
(8) secondary allotment: the quinoa of pre- well-done formula ratio and the sub- seed of the surprise of pretreated formula ratio and jam are added to
In feed liquid after the sterilization that step (7) obtains, allotment feed liquid is obtained；
(9) it packs: allotment feed liquid progress is filling, obtain canned feed liquid；
(10) pasteurize: canned feed liquid is sterilized in sterilization vessel.
5. a kind of preparation method of the Low lactose milk quinoa milk shake for weight losing meal-replacing as claimed in claim 4, it is characterised in that:
In step (1), the temperature of the warm water is 40 ~ 45 DEG C；In step (2), the temperature of the homogeneous is 65 ~ 70 DEG C, the pressure of homogeneous
Power is 18 ~ 25MPa；The condition of the sterilization is 95 ~ 98 DEG C/300s.
6. a kind of preparation method of the Low lactose milk quinoa milk shake for weight losing meal-replacing as claimed in claim 4, it is characterised in that:
In step (3), the recombined milk liquid after the sterilization is cooled to 40 ~ 45 DEG C, and ferment at constant temperature temperature is 40 ~ 44 DEG C.
7. a kind of preparation method of the Low lactose milk quinoa milk shake for weight losing meal-replacing as claimed in claim 4, it is characterised in that:
In step (4), the cooling temperature is 20 ~ 25 DEG C, and the homogenization pressure is 0 ~ 10MPa；In step (5), the temperature of the warm water
Degree is 40 ~ 45 DEG C.
8. a kind of preparation method of the Low lactose milk quinoa milk shake for weight losing meal-replacing as claimed in claim 4, it is characterised in that:
In step (6), it is 4.1 ~ 4.4 that the adjusting pH, which is with citric acid adjusting PH,.
9. a kind of preparation method of the Low lactose milk quinoa milk shake for weight losing meal-replacing as claimed in claim 4, it is characterised in that:
In step (7), the pressure of the second homogenate is 20 ~ 25MPa；The pre-sterilizing is in 90 ~ 95 DEG C of 30 ~ 35s of pasteurize.
10. a kind of preparation method of the Low lactose milk quinoa milk shake for weight losing meal-replacing as claimed in claim 4, feature exist
In: in step (10), the sterilization temperature is 85 ~ 90 DEG C, and sterilizing time is 25 ~ 30min.
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Application publication date: 20190621 |