CN114631564B

CN114631564B - Sugar-reducing yoghourt and preparation method thereof

Info

Publication number: CN114631564B
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: 2023-11-21
Anticipated expiration: 2041-12-08
Also published as: CN114631564A

Abstract

The application relates to the technical field of yoghurt preparation, in particular to a sugar-reducing yoghurt and a preparation method thereof. The raw materials of the yoghurt comprise the following components in parts by weight: milk: 1000015000 parts of 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. The sugar-reducing yoghourt has low calorie, low sugar content and low glycemic index, is suitable for patients with type 2 diabetes, and rutin can promote the blood sugar reducing effect of lactobacillus reuteri RMD01, so that the sugar-reducing yoghourt has the effects of reducing blood sugar and reducing weight.

Description

Sugar-reducing yoghourt and preparation method thereof

Technical Field

The application relates to the technical field of yoghurt preparation, in particular to a sugar-reducing yoghurt and a preparation method thereof.

Background

The prevalence of diabetes continues to increase, with an overall prevalence of diabetes of approximately 11.2% in adults (2017). Of these, more than 90% of diabetics are type 2 diabetics (T2 DM), and the trend of younger age is more obvious, causing the weight and attention of people and society. The occurrence of type 2 diabetes is related to genetic factors, eating habits and lifestyle. Excessive intake and lack of movement of high-fat, high-calorie foods result in a decrease in the level of basal metabolism of the collective, an increase in adipose tissue, severe insulin resistance, and extremely easy initiation of type 2 diabetes. The lipid and weight reduction can greatly reduce the incidence rate of diabetes.

Diet control is critical for early prevention and treatment of type 2 diabetes, but due to control of intake calories, insufficient intake of nutritional factors such as proteins is easily caused. The yoghurt is food for supplementing protein and other important nutrient elements of human body, but the traditional yoghurt process leads to higher sugar content of the yoghurt and limits the intake of the yoghurt by type 2 diabetics.

Disclosure of Invention

The application provides a sugar-reducing yoghurt and a preparation method thereof, which aim to solve the technical problem that the existing yoghurt is not suitable for patients with type 2 diabetes.

In a first aspect, the application provides a hypoglycemic yoghurt, which comprises the following raw materials in parts by weight: milk: 10000-15000 parts of 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 raw materials of the yoghurt comprise, by weight: milk: 10200-11000 parts of 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 the lactobacillus reuteri is 0.001-0.01g/ml.

Alternatively, the yoghurt has a calorie content of 69000-72000 calories per 100g, a GI <55, and a sugar content of 5-6g per 100g.

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

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

homogenizing the milk to improve the suspension stability and fineness of the milk and 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 ℃;

rutin, erythrose, a stabilizer, purple sweet potato powder and chromium picolinate are added into the heated milk and stirred, and a first mixture is obtained, wherein the temperature of the first mixture is 30-40 ℃;

inoculating lactobacillus reuteri to the mixture, stirring, and culturing at a first constant temperature to obtain the yoghurt.

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 6-16h.

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

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

obtaining the yoghurt of the first aspect or the yoghurt obtained 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 yoghurt and stirring, wherein the mass ratio of the yoghurt to the water to the erythrose is as follows: 180:80-100:3-5 to obtain a second mixture;

and (3) carrying out second constant temperature culture on the second mixture to obtain the yogurt, wherein the temperature of the second constant temperature culture is 42-43 ℃, and the time of the second constant temperature culture is 4-6h.

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

the hypoglycemic yoghurt provided by the embodiment of the application has low calories, low sugar content and low glycemic index, and lactobacillus reuteri RMD01 has the functions of reducing blood sugar and reducing weight, and meanwhile, rutin can promote the blood sugar reducing function of lactobacillus reuteri RMD01, so that the hypoglycemic yoghurt is suitable for patients with type 2 diabetes, 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 application and together with the description, serve to explain the principles of the application.

In order to more clearly illustrate the embodiments of the application or the technical solutions in the prior art, the following description will briefly explain the drawings used in the embodiments or the description of the prior art, and it will be obvious to those skilled in the art that other drawings can be obtained from these drawings without inventive effort.

Fig. 1 is a schematic flow chart of a preparation method of hypoglycemic yoghurt provided by the embodiment of the application;

FIG. 2 is a graph showing the effects of yogurt on fat production and storage, blood glucose lowering, and insulin improvement in an embodiment of the present application;

FIG. 3 shows weight change of a yogurt combined intervention hyperglycemic C57 mouse according to an embodiment of the application;

FIG. 4 shows the blood glucose change of a yogurt co-intervention hyperglycemic C57 mouse according to an embodiment of the present application;

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

Detailed Description

For the purpose of making the objects, technical solutions and advantages of the embodiments of the present application more apparent, the technical solutions of the embodiments of the present application will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present application, and it is apparent that the described embodiments are some embodiments of the present application, but not all embodiments of the present application. All other embodiments, which can be made by those skilled in the art based on the embodiments of the application without making any inventive effort, are intended to be within the scope of the application.

In the embodiment of the application, the sugar-reducing yoghurt is low-fat yoghurt with the effects of reducing blood sugar, reducing fat and reducing weight, the fat content of each 100g yoghurt is 3-5g, and the yoghurt has low fat, low sugar and health care effect, and the special yoghurt drink with rich plant aroma is manufactured. The nutritional ingredients 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 the early-stage animal experiments, the lactobacillus reuteri and rutin are mixed for the hyperglycemic mice to perfuse the stomach, so that the blood sugar of the hyperglycemic mice can be effectively reduced, and the weight of the hyperglycemic mice can be reduced. Chromium picolinate is a supplement or alternative medicament for type 2 diabetes mellitus, and can further promote the efficacy of the product in reducing blood sugar. In addition, the purple sweet potato powder is added to enrich the taste of the sour milk, and the purple sweet potato contains various functional factors such as anthocyanin, glycoprotein, carotene and the like, so that the sweet potato has the functions of resisting oxidation, preventing hypertension and reducing blood sugar.

The effect of each component in the embodiment of the application:

lactobacillus reuteri MRD01 (Lactobacillus reuteri) accession number: GDMCC 62017; the classification is named: lactobacillus reuteri MRD01 (Lactobacillus reuteri); the preservation date is: 2021, 11, 12; the preservation units are as follows: the collection of microorganism strains in Guangdong province; the preservation unit addresses are: the collection of microorganism strains in Guangdong province, china. The basic characteristics of the strain are as follows: white microcolonies, full, regular margin.

The physiological and biochemical characteristic analysis results are as follows: the physiological and biochemical characteristics of the strain are consistent with those of the conventional lactobacillus reuteri (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, protozoa and the like.

16SrDNA sequence analysis: the total DNA of the Lactobacillus reuteri MRD01 is extracted by an enzymolysis method, and PCR amplification is carried out by using a bacterial 16S rDNA universal primer (27F 5'-AGAGTTTGATCMTGGCTCAG-3'; 14992R 5 '-TACGGYTACCTTGTTACGACTT-3') to obtain a fragment with the length of 1400-1500 bp. The amplified product was sent to Shanghai labor, inc. for sequencing. The 16S rDNA sequence of Lactobacillus reuteri MRD01 is 1401bp in full length, the obtained sequence is spliced and aligned (shown as SEQ ID NO: 1), a Blast method is adopted to search sequence similarity from a GenBank database, 6 lactobacillus related typical strains with higher similarity are called, clustalX v2.2 software is adopted to carry out homology analysis, and a Neighbor-Joing method in Mega 5.0 software is adopted to construct a phylogenetic tree. The strain to be protected according to the application is identical to lactobacillus reuteri MRD01 (Lactobacillus reuteri) on the same phylogenetic branch, as shown in fig. 5, with 100% identity and an average similarity of 98.3%. Comprehensively, the strain is identified as the Lactobacillus reuteri MRD01 according to the analysis result of the 16S rDNA sequence and the morphological, physiological and biochemical characteristics.

The lactobacillus reuteri, the synthesized and secreted lactobacillus reuteri has broad-spectrum antibacterial property, is harmless to human and animals, and can be applied to foods, feeds, beverages and the like. It has high safety, and can be used as infant food additive for regulating intestinal flora of infants. The lactobacillus acidophilus RMD01 has obvious blood sugar reducing and weight reducing effects on mice, and has the effect of enhancing immunity.

Rutin has blood sugar reducing effect: 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 pagodatree flower bud, dendrobium, etc. with higher content are also used for treating diabetes mellitus (diabetes mellitus) in the traditional Chinese medicine; has free radical scavenging effect: the oxygen free radical can lead to oxidation of a large number of active molecules of cells, so that organisms, especially skin, are aged, rutin is a flavonoid compound, is a strong oxidant for scavenging free radicals, can terminate chain reaction of the free radicals, inhibit peroxidation of polyunsaturated fatty acids on biological membranes, scavenge lipid peroxidation products, protect the integrity of biological membranes and subcellular structures, plays an important role in organisms, and meanwhile, scavenging oxygen free radicals can also play a role in protecting anaerobic probiotics.

Elemental chromium (trivalent), promotes the biological effects of insulin: chromium is a component of chromene, the molecular weight of the chromene is approximately 1500 polypeptide, the chromene mainly comprises 4 amino acid residues, including glycine, aspartic acid, glutamic acid and cysteine, each molecule of the chromene is tightly combined with 4 chromium ions, and the chromene can promote the combination of insulin and cell receptor, promote the biological effect of insulin and is an important blood sugar regulator. Has important effects on blood sugar regulation, especially for diabetics; protecting cardiovascular system: chromium plays a positive role in increasing high density lipoprotein (HDL, a lipoprotein beneficial to 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; weight control: chromium helps people reduce the craving for sweet food, helps reduce body fat content, increases lean muscle tissue, and thus promotes metabolism to maintain ideal body weight (the more lean muscle tissue, the higher the metabolic rate), and is welcomed in diet foods.

Milk, preferably low fat milk, contains proteins, vitamin D and magnesium which are beneficial to the heart. The human body of the high-quality milk product is thin, the blood pressure is relatively low, the benign cholesterol level is high, and the diabetes mellitus is reduced after being drunk for more than 4 times per day. Most importantly, daily consumption of the milk product reduces insulin resistance.

Improvement of fishy smell taste of milk: in the manufacturing process, rutin and milk are used simultaneously, and after the later fermentation, the fishy smell of the milk is reduced, the light rutin fragrance is reserved, and the health care value is increased. After the purple sweet potato powder is added, the yogurt has better taste and appearance.

Erythritol, low calorie and tolerability: erythritol itself has very low calories, much lower than ordinary sugars, about 6%, and is not catabolized by human enzymes, does not supply essential energy to the human body, and does not participate in sugar metabolism. The erythritol has higher stability and tolerance, and can not be utilized by oral bacteria, so that the erythritol does not cause damage on teeth, is unfavorable for the growth of oral bacteria, and can well protect the oral cavity; antioxidant effect: erythritol is a relatively powerful antioxidant that helps to eliminate the harm that free radicals pose to health, and performs very well in this regard. Historically, it has been found in some studies that the antioxidant properties of such products can prevent vascular damage caused by hyperglycemia.

In some embodiments, the raw materials of the yogurt include, in parts by weight: milk: 10200-11000 parts of 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 lactobacillus reuteri is at a concentration of 0.001 to 0.01g/ml.

In the embodiment of the application, the concentration of lactobacillus reuteri, namely the determination of the fermentation inoculation amount of the yoghurt, is controlled: by setting the inoculum size gradient, 0.5g/1000ml, 1g/1000ml, 1.5g/1000ml, 2g/1000ml and other treatment conditions are the same, after post-ripening, 1g/1000ml yoghurt has the best taste and texture.

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

In the embodiment of the application, the calorie content in per 100g of yoghourt is 69000-72000, the sugar content is 5-6g, and the GI <55 is suitable for patients with type 2 diabetes.

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

In the selection of the stabilizing agent, pectin is preferable, and the pectin plays a role in stabilizing the product and improving the taste in the product system, can replace carrageenan and gelatin to be used, and can provide better gel and consistency.

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

s1, homogenizing milk to improve the suspension stability and the fineness of the milk, so as 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 lactobacillus reuteri to the mixture, stirring, and carrying out first constant-temperature culture to obtain the yoghourt.

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 ensure that the milk maintains higher nutritive value, and meanwhile, the milk is heated to higher temperature, so that the subsequent rutin, erythrose, 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 partial nutrient substances in the milk is destroyed, the nutritive value of the milk is reduced, and if the temperature is lower than 80 ℃, the subsequent additives are not dissolved rapidly, and the production efficiency is reduced.

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

In some embodiments, the first constant temperature culture is for a period of 8-10 hours.

In the embodiment of the application, the first constant temperature culture time, namely, the determination of the fermentation time of the yoghurt: after inoculation, fermenting in a constant temperature incubator at 42-43 ℃ for a period of time which directly affects the overall texture and taste of the yogurt, and if the fermentation time is too long, the yogurt can feel too sour and not sticky; if the fermentation time is insufficient, the yoghourt is incompletely fermented and is not molded. By setting the gradient fermentation time, the fermentation effect is the best in 8-10h through 6h, 8h, 10h, 12h, 14h and 16h.

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 and 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 alternatively, the first and second heat exchangers may be,

s51, obtaining the yoghourt according to 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 yoghurt and stirring, wherein the mass ratio of the yoghurt to the water to the erythrose is as follows: 180:80-100:3-5 to obtain a second mixture;

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

In the embodiment of the application, the reason for controlling the mass ratio of the yogurt, the water and the erythrose is to control the taste of the yogurt, if the yogurt is too much in mass, the yogurt has the adverse effect of poor physical properties, and if the yogurt is too little in mass, the yogurt has the adverse effect of poor flavor.

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

The method of the present application will be described in detail with reference to examples, comparative examples and experimental data.

Example 1

The application provides a hypoglycemic yoghurt, 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 deposit number GDMCC 62017.

The application provides a preparation method of the yoghurt in the first aspect, which comprises the following steps:

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 water bath to 85 ℃, and then directly putting the milk into the water bath for heating 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 cooling the milk to about 70-80 ℃, adding pectin, and stirring uniformly.

S4, inoculating lactobacillus reuteri to the mixture, stirring, and carrying out first constant-temperature culture to obtain the yoghourt. 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 is more than 12 hours.

Example 2

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

obtaining the yoghurt of example 1, wherein the temperature of the yoghurt is 25-32 ℃ to improve the activity of the lactobacillus reuteri, specifically, taking the yoghurt out of a refrigerator with the temperature of 4 ℃ and returning the yoghurt to the room temperature;

180ml of the yogurt 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 diabetics): 0.025g, wherein the lactobacillus reuteri MRD01 has deposit number GDMCC 62017.

Comparative example 1

The comparative example differs from example 1 in that no rutin was added to prepare yogurt.

Comparative example 2

The difference between this comparative example and example 1 is that yogurt was produced using a conventional Lactobacillus bulgaricus strain without the addition of Lactobacillus reuteri.

Comparative example 3

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

Animal verification experiment

Materials: selecting 22+/-2 g C57/6J male rats (experimental animals and feeds are commercially available), wherein each group is 20, and 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, modeling is successful after 10d of high-sugar high-fat adaptive feeding, so that C57/6J mice with a high-sugar high-fat model are obtained, the control group is continuously fed with basic feed, the rest of the mice with the experiment are fed with high-calorie feed (80% of basic feed, 10% of lard and 10% of egg yolk powder) for 14d, and weighing and eliminating 1/3 fat resistant rats, and randomly distributing the mice into 4 groups, namely the high-fat diet group, the experimental group, the comparative example 1 group and the comparative example 2 group, wherein the high-calorie feed is continuously fed with the high-calorie diet group, and meanwhile, the mice with the experiment group are subjected to stomach filling with the yoghurt; comparative example 1 group stomach lavage was performed with the yogurt prepared in comparative example 1; comparative example 2 group stomach lavage was performed with the yoghurt prepared in comparative example 2; 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. After modeling for 20d, continuous gastric administration was performed according to the body mass of the mice, blood glucose and body weight data were recorded once daily every ten days. After the experiment is finished, the experimental result is shown in figure 2, wherein, 2A is the comparison of the body types of the hyperglycemia mice; fig. 2B is a comparison graph of visceral fat and gonadal fat, in which fat cells are in a bubble shape or a net shape, white is a cell, and it can be seen that the more the number of cells in the same area is, the smaller the volume is, the smaller the fat cells are, the smaller the mice are, in fig. 2C, the number of fat cells in different groups is, in fig. 2D, the number of fat cells in different groups is a graph of the number of fat cells in unit area, and the number of fat cells in an experimental group is moderate, and the volume is moderate; 2E, comparing glucose tolerance and insulin resistance data of different groups of mice, and demonstrating the content of insulin and glucose tolerance in blood of the mice, wherein at the end of the experiment, the glucose tolerance and insulin resistance are measured according to a conventional method: after the mice were fasted and not water-inhibited for 12 hours before the measurement of glucose tolerance, the mice were injected with 20% glucose concentration in the abdominal cavity, 1ml/10g was injected in the abdominal cavity, and the blood glucose concentrations of the mice were measured at 0min,15min,30min,60min, and 120min, respectively. After the mice were fasted and not kept water for 12 hours before the measurement of insulin resistance, each mouse was intraperitoneally injected with 25u/10ml of glucagon and 1ml/10g of insulin, and the blood glucose concentration of the mice was measured at 0min,15min,30min,60min, and 120min, respectively. The yogurt disclosed by the application can control the volume and size of rat fat cells, effectively control the content of insulin and glucose tolerance, improve insulin resistance, and is suitable for patients with type 2 diabetes and can regulate blood sugar.

Meanwhile, the experimental results are shown in fig. 3 and 4, and the body mass and blood sugar reduction of mice in the group are more obvious when rutin and lactobacillus reuteri are used together for intervention. It is shown that rutin can promote lactobacillus reuteri RMD01 to have the effects of reducing blood sugar and weight of mice. Lactobacillus reuteri RMD01 is adopted for carrying out yoghourt fermentation, and a proper amount of rutin and other hypoglycemic components are added into the yoghourt, so that the yoghourt plays a role in reducing blood sugar. Further experiments prove that the product can be used for lavaging a hyperlipoidemia induced hyperglycemic mouse (1 ml/day), can effectively reduce the average weight by 24.4% after 60 days, and gradually reduce the blood sugar value to the normal level of the mouse.

A nontoxic experiment is carried out, and the HE staining results of lung tissue, kidney tissue, intestinal tissue and the like of the mice show that the product has no physiological toxicity to the mice. The product is a probiotic which is allowed to be added into foods such as infant foods and the like, and active ingredients are food-grade.

Flavor evaluation

The yogurt produced in the examples and comparative examples were evaluated, and the sensory evaluation of the yogurt was mainly performed by scoring four aspects of color, texture, mouth feel, flavor, and the 4 are combined into the final score of the sensory evaluation. 15 tasters with more sensitive taste, color sense and smell function and no special taste are selected, and the description of the yoghurt has certain expression capacity; to ensure their relative independence, the assessment personnel are isolated at the time of assessment. Sensory evaluation criteria are shown in table 1.

Table 1 organoleptic criteria for yoghurt.

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

Table 2 flavor evaluation table.

Project	Color	Tissue state	Mouthfeel of the product	Flavor of	Total score
						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 is clear from Table 2, the yogurt/yogurt produced by the method has the same flavor and taste as the conventional yogurt, and has a unique style.

It should be noted that in this document, relational terms such as "first" and "second" and the like are 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. Moreover, 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 one … …" does not exclude the presence of other like elements in a process, method, article, or apparatus that comprises the element.

The foregoing is only a specific embodiment of the application to enable those skilled in the art to understand or practice the application. 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 application. Thus, the present application 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.

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Sequence listing

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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 hypoglycemic yoghurt is characterized by comprising the following raw materials in parts by weight: milk: 10000-15000 parts of 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 of lactobacillus reuteri MRD01, wherein the deposit number is GDMCC 62017;

the concentration of the lactobacillus reuteri is 0.001-0.01g/ml;

the calorie content of the yoghurt is 69000-72000 calories per 100g, the GI of the yoghurt is <55, and the sugar content of the yoghurt is 5-6g per 100g;

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

2. Yoghurt as claimed in claim 1, characterized in that it consists of the following raw materials in parts by weight: milk: 10200-11000 parts of 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. A method of preparing yoghurt as claimed in any one of claims 1 to 2, which comprises the steps of:

4. A method according to claim 3, wherein the temperature of the water bath is 80-90 ℃.

5. A method according to claim 3, wherein the first constant temperature culture is at a temperature of 42-43 ℃ and the first constant temperature culture is for a time of 6-16h.

6. A method according to claim 3, wherein the first incubation is for a period of 8-10 hours.

7. A method for preparing a yogurt, the method comprising the steps of:

yoghurt according to any one of claims 1 to 2 or yoghurt produced by a process according to any one of claims 3 to 6, wherein the yoghurt has a temperature of 25 to 32 ℃ to increase the activity of lactobacillus reuteri;