CN114631564A

CN114631564A - Blood sugar reducing yoghourt and preparation method thereof

Info

Publication number: CN114631564A
Application number: CN202111491364.0A
Authority: CN
Inventors: 张雁; 韩毛振; 郝佳瑜; 何璐
Original assignee: Anhui Medical University; Hefei Normal University
Current assignee: Anhui Medical University; Hefei Normal University
Priority date: 2021-12-08
Filing date: 2021-12-08
Publication date: 2022-06-17
Anticipated expiration: 2041-12-08
Also published as: CN114631564B

Abstract

The application relates to the technical field of yogurt preparation, and particularly relates to a blood sugar reducing yogurt and a preparation method thereof. The yoghourt comprises the following raw materials in parts by weight: milk: 1000015000 parts, rutin: 3-6 parts of erythrose: 1000-1600 parts of stabilizer: 50-60 parts of purple sweet potato powder: 45-56 parts of lactobacillus reuteri: 5-20 parts of chromium picolinate: 1-3 parts, wherein the deposit number of the lactobacillus reuteri MRD01 is GDMCC 62017. The blood sugar reducing yogurt is low in calorie, sugar content and glycemic index, and suitable for type 2 diabetes patients, and the rutin can promote the blood sugar reducing effect of lactobacillus reuteri RMD01, so that the blood sugar reducing yogurt has the effects of reducing blood sugar and reducing weight.

Description

Blood sugar reducing yoghourt and preparation method thereof

Technical Field

The application relates to the technical field of yogurt preparation, and particularly relates to a blood sugar reducing yogurt and a preparation method thereof.

Background

The prevalence of diabetes continues to increase, with a total diabetic prevalence of about 11.2% in adults (2017). Among them, more than 90% of diabetic patients are type 2 diabetes (T2DM), and the trend of the youthfulness is more remarkable, causing people and society to pay attention and attention. The development of type 2 diabetes is associated with genetic factors, dietary habits and lifestyle. Excessive intake and lack of hypermotility of high-fat and high-calorie foods lead to a decrease in basal metabolic level of the group, an increase in adipose tissue, severe insulin resistance and susceptibility to type 2 diabetes. Reducing fat and lowering weight can greatly reduce the incidence of diabetes.

Diet control is the key to early prevention and treatment of type 2 diabetes, but insufficient intake of nutritional factors such as proteins is likely to result due to calorie intake control. The yoghourt is food for supplementing protein and other important nutrient elements of a human body, but the sugar content of the yoghourt is higher due to the traditional yoghourt process, and the yoghourt intake of patients with type 2 diabetes is limited.

Disclosure of Invention

The application provides a blood sugar reducing yogurt and a preparation method thereof, and aims to solve the technical problem that the existing yogurt is not suitable for type 2 diabetes patients to eat.

In a first aspect, the application provides a yoghurt capable of reducing blood glucose, which comprises the following raw materials in parts by weight: milk: 10000-15000 parts, rutin: 3-6 parts of erythrose: 1000-1600 parts of stabilizer: 50-60 parts of purple sweet potato powder: 45-56 parts of lactobacillus reuteri: 5-20 parts of chromium picolinate: 1-3 parts, wherein the lactobacillus reuteri MRD01 has a deposit number of GDMCC 62017.

Optionally, the yogurt comprises the following raw materials in parts by weight: milk: 10200-11000 parts, rutin: 4-5 parts of erythrose: 1300-1500 parts of stabilizer: 54-56 parts of purple sweet potato powder: 50-55 parts of lactobacillus reuteri: 8-10 parts of chromium picolinate: 1.5-2.5 parts.

Optionally, the concentration of lactobacillus reuteri is 0.001-0.01 g/ml.

Optionally, the calorie content of the yogurt is 69000-72000 calories/100 g, the GI of the yogurt is less than 55, and the sugar content of the yogurt is 5-6g/100 g.

Optionally, the stabilizer comprises any one of pectin, carrageenan and gelatin.

In a second aspect, the present application provides a method of preparing a yoghurt of the first aspect, the method comprising the steps of:

homogenizing the milk to improve the suspension stability and the fineness of the milk to obtain homogenized milk;

heating the homogenized milk in a water bath to obtain heated milk, wherein the temperature of the heated milk is 70-80 ℃;

adding rutin, erythrose, a stabilizer, purple sweet potato powder and chromium picolinate into the heated milk, and stirring to obtain a first mixture, wherein the temperature of the first mixture is 30-40 ℃;

inoculating lactobacillus reuteri to the mixture, stirring, and carrying out first constant temperature culture to obtain the yoghourt.

Optionally, the temperature of the water bath is 80-90 ℃.

Optionally, the temperature of the first constant-temperature culture is 42-43 ℃, and the time of the first constant-temperature culture is 6-16 h.

Optionally, the first constant temperature culture time is 8-10 h.

In a third aspect, the present application provides a method for preparing a sour milk, comprising the steps of:

obtaining the yoghurt of the first aspect or the yoghurt prepared by the method of the second aspect, wherein the temperature of the yoghurt is 25-32 ℃ so as to improve the activity of the lactobacillus reuteri;

adding water and erythrose into the yoghourt and stirring, wherein the mass ratio of the yoghourt to the water to the erythrose is as follows: 80:80-100:3-5 to obtain a second mixture;

and carrying out second constant-temperature culture on the second mixture to obtain the sour milk, wherein the temperature of the second constant-temperature culture is 42-43 ℃, and the time of the second constant-temperature culture is 4-6 h.

Compared with the prior art, the technical scheme provided by the embodiment of the application has the following advantages:

the blood sugar reducing yogurt provided by the embodiment of the application is low in calorie, low in sugar content and low in glycemic index, the lactobacillus reuteri RMD01 has the functions of reducing blood sugar and reducing weight, and the rutin can promote the blood sugar reducing function of the lactobacillus reuteri RMD01, so that the blood sugar reducing yogurt is suitable for type 2 diabetes patients to eat, and helps patients and ordinary people to control blood sugar and weight.

Drawings

The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the invention and together with the description, serve to explain the principles of the invention.

In order to more clearly illustrate the embodiments or technical solutions in the prior art of the present invention, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious for those skilled in the art to obtain other drawings without inventive labor.

FIG. 1 is a schematic flow chart of a method for preparing a hypoglycemic yogurt provided in an embodiment of the present application;

FIG. 2 is a graph showing the effect of yogurt on interfering with fat production and accumulation, lowering blood sugar, and improving insulin in the examples of the present application;

FIG. 3 shows the weight change of mice with combined yogurt intervention hyperglycemia C57 in the present example;

FIG. 4 shows that the yogurt is combined with the intervention of hyperglycemia C57 mouse blood sugar change in the present application example;

FIG. 5 is a phylogenetic tree of Lactobacillus reuteri MRD01 according to 16S rDNA in the present application.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present application clearer, the technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application, and it is obvious that the described embodiments are some, but not all, embodiments of the present application. All other embodiments obtained by a person of ordinary skill in the art based on the embodiments in the present application without making any creative effort belong to the protection scope of the present application.

In a first aspect, the application provides a blood sugar lowering yogurt, which comprises the following raw materials in parts by weight: milk: 10000-15000 parts, rutin: 3-6 parts of erythrose: 1000-1600 parts of stabilizer: 50-60 parts of purple sweet potato powder: 45-56 parts of lactobacillus reuteri: 5-20 parts of chromium picolinate: 1-3 parts, wherein the lactobacillus reuteri MRD01 has a deposit number of GDMCC 62017.

In the embodiment of the application, the blood sugar-reducing yoghourt is low-fat yoghourt with the effects of reducing blood sugar, reducing fat and reducing weight, the fat content of every 100g of yoghourt is 3-5g, the yoghourt is low in fat and low in sugar and has a health-care effect, and a special yoghourt drink rich in plant fragrance is prepared. The nutrient components and the taste are very unique, the taste is smooth, and the flavor is excellent; rutin and trace chromium picolinate are added, so that the health-care food has the effects of reducing blood sugar and regulating blood fat. In early animal experiments, the mixed intragastric administration of the lactobacillus reuteri and the rutin to the hyperglycemic mice is found to effectively reduce the blood sugar and the weight of the hyperglycemic mice. Chromium picolinate is a supplement or alternative medicine for type 2 diabetes and can further promote the efficacy of the product for reducing blood sugar. In addition, the purple sweet potato powder is added to enrich the sour milk taste, and the purple sweet potatoes contain various functional factors such as anthocyanin, glycoprotein and carotene, and have the effects of resisting oxidation, preventing hypertension and reducing blood sugar.

The function of each component in the application example is as follows:

the deposit number of the Lactobacillus reuteri MRD01(Lactobacillus reuteri) is as follows: GDMCC 62017; the classification is named as: lactobacillus reuteri MRD01(Lactobacillus reuteri); the preservation date is as follows: 11/12/2021; the preservation unit is as follows: guangdong province microbial strain preservation center; the address of the preservation unit is as follows: china center for the preservation of microbial strains in Guangdong province in Guangzhou. The basic characteristics of the strain are as follows: white microcolonies, full, regular edges.

The analysis result of the physiological and biochemical characteristics is as follows: the physiological and biochemical characteristics of the strain are matched with those of conventional Lactobacillus reuteri; meanwhile, the secreted non-protein broad-spectrum antibacterial substance can widely inhibit the growth of gram-positive bacteria, gram-negative bacteria, yeast, fungi, pathogenic protozoa and the like.

16SrDNA sequence analysis: the total DNA of Lactobacillus reuteri MRD01 is extracted by an enzymatic hydrolysis method, and PCR amplification is carried out by using a bacterial 16S rDNA universal primer (27F 5 '-AGAGTTTGATCMTGGCTCAG-3'; 1492R 5'-TACGGYTACCTTGTTACGACTT-3') to obtain a fragment with the length of 1400-1500 bp. The amplified product was sent to Shanghai Producer corporation for sequencing. The 16S rDNA sequence of the Lactobacillus reuteri MRD01 has the full length of 1401bp, the obtained sequence is spliced and corrected (shown as SEQ ID NO: 1), sequence similarity search is carried out from a GenBank database by adopting a Blast method, 6 strains of Lactobacillus related typical strains with higher similarity are called, ClustalX v2.2 software is used for carrying out homology analysis, and a Neighbor-Joining method in Mega 5.0 software is used for constructing a phylogenetic tree. The strain to be protected in the present application and Lactobacillus reuteri MRD01(Lactobacillus reuteri) are on the same phylogenetic branch, as shown in fig. 5, with 100% identity and 98.3% average similarity. Comprehensively, and identifying the strain as lactobacillus reuteri MRD01 according to the analysis result of the 16S rDNA sequence, the morphological characteristics and the physiological and biochemical characteristics.

The bacterium synthesized and secreted reuterin of lactobacillus reuteri has broad-spectrum antibacterial property, is harmless to human and animals, and can be applied to food, feed, beverage, etc. It has high safety, and can be used as infant food additive for regulating intestinal flora of infants. The lactobacillus evanescens RMD01 has obvious effects of reducing blood sugar and weight of mice and enhancing immunity.

Rutin, having hypoglycemic action: can improve insulin resistance of diabetic mice by reducing oxidative stress and inflammatory reaction, thereby reducing blood sugar of diabetic mice and improving symptoms of diabetic mice. The high-content flos Sophorae Immaturus and herba Dendrobii can be used for treating diabetes in traditional Chinese medicine; has the function of resisting free radicals: the oxygen free radicals can cause oxidation of a large number of active molecules of cells to cause aging of organisms, particularly skins, rutin is a flavonoid compound, is a strong oxidant for eliminating free radicals, can terminate chain reaction of the free radicals, inhibit peroxidation of polyunsaturated fatty acids on biological membranes, eliminate lipid peroxidation products, protect the integrity of the biological membranes and subcellular structures, play an important role in the organisms, and simultaneously eliminate oxygen free radicals and play a role in protecting anaerobic probiotics.

Chromium (trivalent), promotes the biological effect of insulin: chromium is a component of chromium regulin, the molecular weight of chromium regulin is 1500 polypeptides, and mainly comprises 4 amino acid residues including glycine, aspartic acid, glutamic acid and cysteine, each molecule of chromium regulin is tightly combined with 4 chromium ions, and chromium regulin can promote the combination of insulin and cell receptors and the biological effect of insulin, and is an important blood sugar regulator. Has important function in regulating blood sugar, especially for diabetic patients; protecting the cardiovascular system: chromium also plays an active role in increasing high density lipoprotein (HDL, a lipoprotein beneficial to the human body) and reducing the level of cholesterol, and is helpful for preventing and improving arteriosclerosis, preventing cardiovascular diseases such as hypertension and the like; controlling the weight: chromium is a popular diet for reducing the craving for sweets, helping to reduce body fat mass, increasing lean muscle mass, and thus helping to promote metabolism to maintain a desired body weight (the more lean muscle mass, the higher the metabolic rate).

Milk, preferably low fat milk, contains proteins, vitamin D and magnesium, and is beneficial to the heart. People who drink high quality milk products more than 4 times a day are thin, have relatively low blood pressure, have high benign cholesterol level, and have reduced diabetes. Most importantly, daily consumption of milk products can reduce insulin resistance.

Improvement of milk fishy smell taste: in the preparation process, the rutin and the milk are used simultaneously, and the milk is fermented in the later period, so that the fishy smell of the milk is reduced, and the light rutin faint scent is left, and the health care value is increased. The mouthfeel and the appearance of the yoghourt are better after the purple sweet potato powder is added.

Erythritol, low calorie and tolerability: erythritol has very low calorie, is much lower than that of common saccharides, is probably about 6%, is not decomposed and metabolized by human enzymes, is not used as basic energy for supplying human bodies, and is not involved in the metabolism of saccharides. The erythritol has high stability and tolerance, and can not be utilized by oral bacteria, so that the erythritol cannot cause damage to teeth, is not beneficial to breeding of the oral bacteria, and can well protect the oral cavity; antioxidation: erythritol is a relatively powerful antioxidant that can help eliminate the health hazards posed by free radicals, and performs well in this regard. Historically, in some studies, it has been found that the antioxidant properties of this product prevent vascular damage caused by hyperglycemia.

In some embodiments, the raw materials of the yogurt comprise, in parts by weight: milk: 10200 + 11000 parts, rutin: 4-5 parts of erythrose: 1300-1500 parts of stabilizer: 54-56 parts of purple sweet potato powder: 50-55 parts of lactobacillus reuteri: 8-10 parts of chromium picolinate: 1.5-2.5 parts.

In some embodiments, the concentration of lactobacillus reuteri is 0.001-0.01 g/ml.

In the embodiment of the application, the concentration of lactobacillus reuteri, namely the determination of the fermentation inoculation amount of the yoghourt is controlled: by setting the inoculation amount gradient, the processing conditions of 0.5g/1000ml, 1g/1000ml, 1.5g/1000ml and 2g/1000ml are the same, and after-ripening, the mouthfeel and the best texture of the yoghurt of 1g/1000ml are found.

In some embodiments, the yogurt has a calorie content of 69000-72000 calories/100 g, the yogurt has a GI <55, and the yogurt has a sugar content of 5-6g/100 g.

In the embodiment of the application, the calorie content of each 100g of yoghourt is 69000-72000, the sugar content is 5-6g, and GI <55 is suitable for type 2 diabetics.

In some embodiments, the stabilizing agent comprises any one of pectin, carrageenan, and gelatin.

Among the choices of the stabilizer, pectin is preferred, which has the effects of stabilizing the product and improving the mouthfeel in the product system, can replace carrageenin and gelatin, and can provide better gel and consistency.

In a second aspect, the present application provides a method for preparing a yoghurt according to the first aspect, as shown in fig. 1, the method comprising the steps of:

s1, homogenizing milk to improve the suspension stability and the fineness of the milk to obtain homogenized milk;

s2, heating the homogenized milk in a water bath to obtain heated milk, wherein the temperature of the heated milk is 70-80 ℃;

s3, adding rutin, erythrose, a stabilizer, purple sweet potato powder and chromium picolinate into the heated milk, and stirring to obtain a first mixture, wherein the temperature of the first mixture is 30-40 ℃;

s4, inoculating the Lactobacillus reuteri to the mixture, stirring, and carrying out first constant-temperature culture to obtain the yogurt.

In some embodiments, the temperature of the water bath is 80-90 ℃.

In the embodiment of the application, the temperature of the water bath is controlled to keep higher nutritional value of the milk, and meanwhile, the milk can be heated to a higher temperature, so that subsequent rutin, erythrose, a stabilizer, purple sweet potato powder and chromium picolinate can be quickly dissolved in the milk. If the temperature is higher than 90 ℃, the structure of part of nutrient substances in the milk is destroyed, the nutrient value of the milk is reduced, and if the temperature is lower than 80 ℃, subsequent additives cannot be quickly dissolved, so that the production efficiency is reduced.

In some embodiments, the first isothermal culture is at a temperature of 42-43 ℃ and the first isothermal culture is for a time of 6-16 h.

In some embodiments, the first incubation time is 8-10 h.

In the embodiment of the present application, the determination of the first constant-temperature culture time, that is, the yogurt fermentation time: after inoculation, fermenting in a constant-temperature incubator at 42-43 ℃, wherein the fermentation time directly influences the overall texture and taste and flavor of the yogurt, and if the fermentation time is too long, the yogurt has too acid taste and is not sticky; if the fermentation time is insufficient, the yogurt can be incompletely fermented and cannot be formed. After setting gradient fermentation time, the best fermentation effect of 8-10h is found at 6h, 8h, 10h, 12h, 14h and 16 h.

In a second aspect, the present application provides a method for preparing a yogurt, the method comprising the steps of:

s11, homogenizing the milk to improve the suspension stability and the fineness of the milk to obtain homogenized milk;

s21, heating the homogenized milk in a water bath to obtain heated milk, wherein the temperature of the heated milk is 70-80 ℃;

s31, adding rutin, erythrose, a stabilizer, purple sweet potato powder and chromium picolinate into the heated milk, and stirring to obtain a first mixture, wherein the temperature of the first mixture is 30-40 ℃;

s41, inoculating lactobacillus reuteri to the mixture, stirring, and carrying out first constant-temperature culture to obtain yoghourt;

or the like, or, alternatively,

s51, obtaining the yoghourt of the first aspect,

the temperature of the yoghourt is 25-32 ℃ so as to improve the activity of the lactobacillus reuteri;

s61, adding water and erythrose into the yoghourt and stirring, wherein the mass ratio of the yoghourt to the water to the erythrose is as follows: 80:80-100:3-5 to obtain a second mixture;

s71, carrying out second constant-temperature culture on the second mixture to obtain the sour milk, wherein the temperature of the second constant-temperature culture is 42-43 ℃, and the time of the second constant-temperature culture is 4-6 h.

In the embodiment of the application, the reason for controlling the mass ratio of the yoghourt, the water and the erythrose is to control the taste of the sour milk, if the yoghourt has too much quality, the adverse effect of the sour milk on poor physical properties is achieved, and if the yoghourt has too little quality, the adverse effect of the sour milk on poor flavor is achieved.

In the embodiment of the application, the reason that the temperature of the second constant-temperature culture is controlled to be 42-43 ℃, and the time of the second constant-temperature culture is 4-6h is to control the mouthfeel of the yoghourt, if the time of the second constant-temperature culture is more than 6h, the adverse effect of over-heavy sourness is brought, and if the time of the second constant-temperature culture is less than 4h, the adverse effect of over-light sourness is brought.

The process of the present invention will be described in detail below with reference to examples, comparative examples and experimental data.

Example 1

The application provides a blood sugar reducing yogurt, which comprises the following raw materials: pure milk: 100ml, rutin: 0.05g, erythrose: 10g, pectin: 0.56g, purple sweet potato powder: 0.5g, strain (Lactobacillus reuteri) 0.1g/10ml and chromium picolinate: 0.025g, wherein the lactobacillus reuteri MRD01 has a deposit number of GDMCC 62017.

The present application provides a method of preparing a yoghurt according to the first aspect, the method comprising the steps of:

s2, heating the homogenized milk in a water bath to obtain heated milk, wherein the temperature of the heated milk is 70-80 ℃; heating the milk to 85 ℃ in a water bath, and directly heating the milk for 30 minutes;

s3, adding rutin, erythrose, a stabilizer, purple sweet potato powder and chromium picolinate into the heated milk, stirring to obtain a first mixture, wherein the temperature of the first mixture is 30-40 ℃, specifically, accurately weighing 0.56g of pectin, waiting for the milk and the like to be cooled to about 70-80 ℃, adding the pectin, and uniformly stirring.

S4, inoculating the Lactobacillus reuteri to the mixture, stirring, and carrying out first constant-temperature culture to obtain the yogurt. In order to improve the formation of flavor substances, after the yogurt is cooled to room temperature, the yogurt is placed in a refrigerator at 4 ℃, and the refrigerating time needs to be more than 12 hours.

Example 2

The embodiment of the application provides a preparation method of sour milk, which comprises the following steps:

obtaining the yoghourt described in the embodiment 1, wherein the temperature of the yoghourt is 25-32 ℃ so as to improve the activity of the lactobacillus reuteri, and specifically, the yoghourt is taken out of a refrigerator with the temperature of 4 ℃ and is warmed to room temperature;

180ml of sour milk prepared in the embodiment of the application comprises the following raw materials: pure milk: 100ml, rutin: 0.05g, erythrose: 15g, pectin: 0.56g, purple sweet potato powder: 0.5g, purified water: 80ml, strain (Lactobacillus reuteri): 0.1g/10ml, chromium picolinate (preferred for diabetic patients): 0.025g, wherein the lactobacillus reuteri MRD01 has a deposit number of GDMCC 62017.

Comparative example 1

The comparative example differs from example 1 in that yogurt was prepared without adding rutin.

Comparative example 2

The comparative example differs from example 1 in that yogurt was prepared using conventional Lactobacillus bulgaricus strains without addition of Lactobacillus reuteri.

Comparative example 3

This comparative example differs from example 1 in that no pectin is added.

Animal verification experiment

Materials: selecting male rats (experimental animals and feeds are commercially available) with the weight range of 22 +/-2 g C57/6J, wherein each group comprises 20 rats, the experiment is provided with a control group, a high-fat diet group, an experimental group, a comparative example 1 group and a comparative example 2 group, after the high-sugar and high-fat adaptive feeding is carried out for 10 days, modeling is successful, C57/6J mice of a high-sugar and high-fat model are obtained, the control group is continuously fed with basic feeds, high-calorie feeds (the basic feeds comprise 80%, lard oil and egg yolk powder) are fed for 14 days, 1/3 fat resistant rats are weighed and eliminated, the rats are randomly distributed into 4 groups which are respectively the high-fat diet group, the experimental group, the comparative example 1 group and the comparative example 2 group, the high-calorie feeds are continuously adopted, the high-fat diet group is fed with the high-calorie feeds, and meanwhile, the mice of the experimental group are subjected to intragastric lavage with the yoghourt of the example 1; comparative example 1 group the yoghurts prepared in comparative example 1 were used for intragastric gavage; comparative example 2 group the yoghurts prepared in comparative example 2 were used for intragastric gavage; the control group and the high fat diet group continued to maintain the previous feeding conditions and were given an equal amount of physiological saline. And after modeling for 20 days, continuously performing intragastric administration according to the body mass of the mouse, wherein the administration is performed once a day, and blood sugar and weight data are recorded every ten days. After the experiment is finished, the experimental result is shown in figure 2, wherein 2A is the body type comparison of the hyperglycemic mice; fig. 2B is a comparison graph of visceral fat and gonadal fat, respectively, in which adipocytes are in the form of bubbles or networks, white cells are cells, and it can be seen that the larger the number of cells in the same area is, the smaller the volume is, the smaller the adipocytes are, and the smaller the mouse is, the number of adipocytes in different groups is shown in fig. 2C, and fig. 2D is a graph of the number of adipocytes in unit area in different groups, and the number of adipocytes in an experimental group is moderate and the volume is appropriate; and 2E, comparing the glucose tolerance and insulin resistance data of mice of different groups to show the content of insulin and the glucose tolerance in blood of the mice, and at the end of the experiment, according to a conventional measurement method of the glucose tolerance and the insulin resistance: the measurement is carried out in two days, and after mice are fasted for 12 hours before the measurement of the glucose tolerance, the glucose concentration of each mouse is injected into the abdominal cavity with 20 percent and the glucose concentration of each mouse is injected into the abdominal cavity with 1ml/10g, and the blood glucose concentration of each mouse is measured at 0min, 15min, 30min, 60min and 120min respectively. Before measurement of insulin resistance, after mice are fasted for 12 hours without water inhibition, the abdominal cavity of each mouse is injected with 25u/10ml of insulin concentration, the abdominal cavity of each mouse is injected with 1ml/10g of insulin concentration, and the blood glucose concentration of the mice is respectively measured at 0min, 15min, 30min, 60min and 120 min. The yogurt can control the volume and the size of mouse fat cells, effectively control the content of insulin and glucose tolerance, improve the insulin resistance phenomenon, is suitable for type 2 diabetics, and can regulate blood sugar.

Meanwhile, as shown in fig. 3 and 4, the body mass and blood sugar of mice in the group co-stem-pretreated by rutin and lactobacillus reuteri are more obviously reduced. The rutin can promote the lactobacillus reuteri RMD01 to have the effects of reducing blood sugar and weight of mice. Lactobacillus reuteri RMD01 is adopted to ferment the yoghourt, and a proper amount of rutin and other hypoglycemic components are added into the yoghourt, so that the yoghourt exerts the efficacy of reducing blood sugar. Further experiments prove that when the product is used for intragastrically treating high fat induced hyperglycemia mice (1 ml/day), the average body weight of the mice can be effectively reduced by 24.4 percent after 60 days, and the blood sugar value of the mice gradually reaches the level of normal mice.

And a non-toxicity experiment is carried out, and the product has no physiological toxicity to mice according to HE staining results of lung tissues, kidney tissues, intestinal tissues and the like of the mice. The product fermentation strain is probiotics which is allowed to be added into foods such as infant food, and the like, and active ingredients are all food grade.

Flavor evaluation

The yoghurts prepared in the examples and the comparative examples are evaluated, the sensory evaluation of the yoghurts is mainly graded from four aspects of color, tissue state, mouth feel, flavor and the like, and 4 items are integrated into the final sensory evaluation score. Selecting 15 tasters with sensitive taste, color sense and smell functions and no special taste, and having certain expression capacity for the description of the yoghourt; to ensure relative independence, the assessors are isolated at the time of assessment. Sensory evaluation criteria are shown in table 1.

Table 1 sensory evaluation criteria for yoghurts.

The evaluation scores for the examples and comparative examples are shown in Table 2.

Table 2 flavor evaluation table.

Item	Color	Tissue state	Taste of the product	Flavor (I) and flavor (II)	Total score of
						Example 1	19	29	28	18	94
Example 2	20	28	29	19	96
						Comparative example 1	18	29	29	19	95
Comparative example 2	19	29	29	19	96
						Comparative example 3	18	25	25	17	85

As can be seen from Table 2, the yogurt/sour milk prepared by the method has the same flavor and taste as the conventional yogurt and has a unique style.

It is noted that, in this document, relational terms such as "first" and "second," and the like, may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Furthermore, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.

The foregoing are merely exemplary embodiments of the present invention, which enable those skilled in the art to understand or practice the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Sequence listing

<110> Combined fertilizer college of teachers and schools

<120> a hypoglycemic agent and its preparation method

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<170> SIPOSequenceListing 1.0

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<213> Artificial Sequence (Artificial Sequence)

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gggaggcagc agtagggaat cttccacaat gggcgcaagc ctgatggagc aacaccgcgt 360

gagtgaagaa gggtttcggc tcgtaaagct ctgttgttgg agaagaacgt gcgtgagagt 420

aactgttcac gcagtgacgg tatccaacca gaaagtcacg gctaactacg tgccagcagc 480

cgcggtaata cgtaggtggc aagcgttatc cggatttatt gggcgtaaag cgagcgcagg 540

cggttgctta ggtctgatgt gaaagccttc ggcttaaccg aagaagtgca tcggaaaccg 600

ggcgacttga gtgcagaaga ggacagtgga actccatgtg tagcggtgga atgcgtagat 660

atatggaaga acaccagtgg cgaaggcggc tgtctggtct gcaactgacg ctgaggctcg 720

aaagcatggg tagcgaacag gattagatac cctggtagtc catgccgtaa acgatgagtg 780

ctaggtgttg gagggtttcc gcccttcagt gccggagcta acgcattaag cactccgcct 840

ggggagtacg accgcaaggt tgaaactcaa aggaattgac gggggcccgc acaagcggtg 900

gagcatgtgg tttaattcga agctacgcga agaaccttac caggtcttga catcttgcgc 960

taaccttaga gataaggcgt tcccttcggg gacgcaatga caggtggtgc atggtcgtcg 1020

tcagctcgtg tcgtgagatg ttgggttaag tcccgcaacg agcgcaaccc ttgttactag 1080

ttgccagcat taagttgggc actctagtga gactgccggt gacaaaccgg aggaaggtgg 1140

ggacgacgtc agatcatcat gccccttatg acctgggcta cacacgtgct acaatggacg 1200

gtacaacgag tcgcaagctc gcgagagtaa gctaatctct taaagccgtt ctcagttcgg 1260

actgtaggct gcaactcgcc tacacgaagt cggaatcgct agtaatcgcg gatcagcatg 1320

ccgcggtgaa tacgttcccg ggccttgtac acaccgcccg tcacaccatg ggagtttgta 1380

acgcccaaag tcggtggcct a 1401

Claims

1. The yogurt for reducing blood sugar is characterized by comprising the following raw materials in parts by weight: milk: 10000-15000 parts, rutin: 3-6 parts of erythrose: 1000-1600 parts of stabilizer: 50-60 parts of purple sweet potato powder: 45-56 parts of lactobacillus reuteri: 5-20 parts of chromium picolinate: 1-3 parts, wherein the lactobacillus reuteri MRD01 has a deposit number of GDMCC 62017.

2. The yogurt of claim 1, wherein the yogurt comprises the following raw materials in parts by weight: milk: 10200-11000 parts, rutin: 4-5 parts of erythrose: 1300-1500 parts of stabilizer: 54-56 parts of purple sweet potato powder: 50-55 parts of lactobacillus reuteri: 8-10 parts of chromium picolinate: 1.5-2.5 parts.

3. Yoghurt as claimed in claim 1, wherein the lactobacillus reuteri is present in a concentration of 0.001 to 0.01 g/ml.

4. Yoghurt as claimed in claim 1, wherein the calorie content of the yoghurt is 69000-72000 calories/100 g, the GI of the yoghurt is <55, and the sugar content of the yoghurt is 5-6g/100 g.

5. Yoghurt as claimed in claim 1, wherein the stabiliser comprises any one of pectin, carrageenan and gelatin.

6. A process for preparing a yoghurt as claimed in any one of claims 1 to 5, which comprises the steps of:

7. The method of claim 6, wherein the temperature of the water bath is 80-90 ℃.

8. The method according to claim 6, wherein the temperature of the first isothermal culture is 42-43 ℃ and the time of the first isothermal culture is 6-16 h.

9. The method according to claim 6, wherein the first incubation time is 8-10 h.

10. A method for preparing a sour milk, characterized in that the method comprises the following steps:

obtaining the yoghurt of any one of claims 1 to 5 or the yoghurt prepared by the method of any one of claims 6 to 9, wherein the temperature of the yoghurt is 25 to 32 ℃ so as to improve the activity of the lactobacillus reuteri;