CN115606637B - Sucrose-free probiotic yogurt with weight control effect and preparation method thereof - Google Patents

Sucrose-free probiotic yogurt with weight control effect and preparation method thereof Download PDF

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Publication number
CN115606637B
CN115606637B CN202211272786.3A CN202211272786A CN115606637B CN 115606637 B CN115606637 B CN 115606637B CN 202211272786 A CN202211272786 A CN 202211272786A CN 115606637 B CN115606637 B CN 115606637B
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sucrose
probiotic yogurt
weight control
yogurt
free probiotic
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CN115606637A (en
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方曙光
杨竹源
郭晓娟
汪欣
朱建国
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WeCare Probiotics Co Ltd
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WeCare Probiotics Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/133—Fruit or vegetables
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C2240/00—Use or particular additives or ingredients
    • A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/137—Delbrueckii
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/51—Bifidobacterium
    • A23V2400/533—Longum

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  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biophysics (AREA)
  • Dairy Products (AREA)

Abstract

The invention provides sucrose-free probiotic yogurt with weight control effect and a preparation method thereof. The preparation raw materials of the sucrose-free probiotic yogurt comprise: raw milk, dietary fiber, whey protein powder, white kidney bean extract, sweetener and a starter, wherein the starter comprises bifidobacterium longum BL21. The sucrose-free probiotic yogurt disclosed by the invention has the advantages of no added sucrose, zero load, high protein and high dietary fiber, and high activity of probiotics, and can supplement probiotics for organisms, maintain balance of intestinal flora, improve organism immunity, effectively control weight and inhibit fat accumulation while meeting the taste of people. The consumer groups are wide, so that not only can the consumer groups of diabetics or infants and the like which are sensitive to sugar be met, but also the pursuit of a plurality of young people on 'thin' and beauty can be met.

Description

Sucrose-free probiotic yogurt with weight control effect and preparation method thereof
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to sucrose-free probiotic yogurt with a weight control effect and a preparation method thereof.
Background
With the improvement of the living standard and the continuous improvement of the living quality of people, obesity is a current hot topic, and overweight and obese people are increasing. Obesity refers to the phenomenon that fat in triglyceride and the like is excessively accumulated in the body due to diet or body metabolism change, so that fat layers are accumulated, and the body weight of a human body is obviously beyond the standard body weight to a certain extent.
The obesity brings not only simple weight increase and body shape change, but also obesity lines caused by dermis tissue fracture due to rapid skin growth, which is very easy for people to have sped and anxiety emotion, even social disorder problems such as personality orphism and the like; further, since fat in the body is continuously accumulated, the respiratory function of the obese patient is low, the blood fat in the body is easy to be disturbed, and excessive lipid can stay and adhere to the coronary artery wall, so that the risk of cardiovascular and cerebrovascular diseases of the obese patient is increased, and the excessive obesity is easy to induce hypertension, diabetes, especially level 2 diabetes, and various cancers such as kidney cancer, breast cancer, liver cancer and the like. Obesity affects people's life seriously at present, so develop functional food with auxiliary weight-losing and lipid-lowering, have important economic value and social value to people and social development.
At present, weight loss and weight control have become hot topics related to health and fashion, however, fat and sugar with high calories in diet are one of the main causes of fat accumulation, and fat and sugar in food are sensitive ingredients for many consumers who have the need of pursuing weight control and health and weight loss. Thus, sugarless, low calorie foods have become a new wave in current food development. The yoghurt has rich taste and high nutritive value, and contains a large amount of active bacteria, so the yoghurt is deeply favored by consumers.
However, in the conventional yogurt production process, sucrose is often added to ensure the delicious, sour and sweet taste of the yogurt, but the yogurt added with sucrose limits consumption of diabetics and people with weight-losing and weight-controlling requirements. Therefore, in order to meet the dietary requirements of a plurality of consumers, the sucrose-free probiotic yogurt with weight control function is developed to meet the consumption demands of different consumers, and has important application prospect.
CN114208883a discloses a sucrose-free yogurt and a preparation method thereof, wherein the preparation raw materials of the sucrose-free yogurt comprise: sugar alcohol, high-power sweetener, dietary fiber, compound stabilizer, sweet flavor essence, starter and the rest of raw milk are complemented, and the preparation method comprises the following steps: preheating raw milk, adding sugar alcohol, high-power sweetener, dietary fiber and compound stabilizer which are dry-mixed in advance, mixing and stirring, and adding sweet essence to obtain a mixed material; homogenizing, sterilizing and cooling the mixed material, and adding a fermenting agent until the fermentation end point to obtain a fermentation base material; and (3) turning over the fermentation base stock, cooling and filling to obtain the sucrose-free yoghurt. The starter is lactobacillus delbrueckii subspecies bulgaricus LB42 and streptococcus thermophilus ST81, and the starter can not ensure that the effects of reducing weight and controlling weight, relaxing bowel and relaxing the bowels of the yoghurt are obviously improved.
CN113598231a discloses a sucrose-free yogurt added with composite dietary fibers and human probiotics and a preparation method thereof, the product consists of skimmed fresh milk, water-soluble dietary fibers, xylitol, whey protein, a stabilizer, aspartame, acesulfame potassium, trivalent chromium, streptococcus thermophilus ST81 and lactobacillus delbrueckii subspecies bulgaricus, trivalent chromium with blood sugar reducing function is added into the yogurt, so that the effect of reducing blood sugar is achieved, so that consumers with diabetes drink the yogurt, the yogurt has rich nutrition function and health care function of assisting in reducing blood sugar, but the adopted starter is difficult to ensure that the effects of weight losing and weight controlling, and the effect of relaxing bowel of the yogurt are remarkably improved.
Therefore, development of a starter culture capable of inhibiting fat accumulation and effectively controlling weight so as to achieve the purpose of losing weight and a product prepared from the starter culture are needed to be developed.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide sucrose-free probiotic yogurt with weight control effect and a preparation method thereof.
In order to achieve the aim of the invention, the invention adopts the following technical scheme:
in a first aspect, the present invention provides a sucrose-free probiotic yogurt with weight control efficacy, the sucrose-free probiotic yogurt comprising the following raw materials: raw milk, dietary fiber, whey protein powder, white kidney bean extract, sweetener and starter; wherein the starter comprises bifidobacterium longum BL21.
The sucrose-free probiotic yogurt with the functions of controlling weight, losing weight and reducing blood fat is prepared by adding white kidney bean extract on the basis of traditional yogurt preparation. The white kidney bean extract is an amylase inhibitor of a natural component extracted from white kidney bean endosperm, and the main active component is alpha-amylase inhibitor protein which can prevent starch from decomposing and digesting, so that the digestion and absorption of carbohydrates by a human body are reduced, and the white kidney bean extract is generally used in health foods such as weight management, blood sugar management and the like.
The high-activity bifidobacterium longum BL21 is also added into the ferment, and a great deal of researches at present show that the obesity is not only related to intestinal flora, chronic inflammation and hormone problems of diet, but also is an intrinsic factor for causing obesity. The bifidobacterium longum BL21 has extremely strong acid resistance and bile salt resistance, can be extremely strongly adhered to human intestinal tracts, and also has extremely good fat accumulation inhibition capability. The dietary fiber and the probiotics are matched, so that the proliferation of the probiotics is promoted, the consistency of the yoghourt can be increased, and the yoghourt is endowed with a full taste.
Preferably, the starter is further comprised of Streptococcus thermophilus ST81 and Lactobacillus delbrueckii subsp bulgaricus LB42.
In the invention, the components of bifidobacterium longum BL21, streptococcus thermophilus ST81 and lactobacillus delbrueckii subspecies bulgaricus LB42 are matched and synergistic mutually, so that the weight can be controlled more effectively, the fat accumulation in the body can be reduced, the organ ratio and the body fat ratio can be reduced, and the blood fat can be reduced by reducing the levels of serum cholesterol, triglyceride and low-density lipoprotein cholesterol.
Preferably, the ratio of the viable count of the bifidobacterium longum BL21, the streptococcus thermophilus ST81 and the lactobacillus delbrueckii subsp bulgaricus LB42 is (1-3): 0.5-1.5): 1-3.
Specific values in the above (1-3) are, for example, 1, 1.2, 1.5, 1.7, 2, 2.2, 2.5, 2.7, 3, etc.
Specific values in the above (0.5 to 1.5) are, for example, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.1, 1.2, 1.3, 1.4, 1.5, etc.
Preferably, the sweetener comprises xylitol and/or steviol glycoside.
Preferably, the sucrose-free probiotic yogurt with weight control effect is prepared from the following raw materials in percentage by mass: 85 to 90 percent of raw milk, 1 to 3 percent of dietary fiber, 0.2 to 0.5 percent of whey protein powder, 6 to 10 percent of xylitol, 0.01 to 0.02 percent of stevioside, 0.5 to 1.5 percent of white kidney bean extract and 0.02 to 0.04 percent of starter.
The raw milk content is 85-90%, for example 85%, 86%, 87%, 88%, 89%, 90% or the like, based on 100% of the total mass of the sucrose-free probiotic yogurt.
The content of the dietary fiber is 1% -3% based on 100% of the total mass of the sucrose-free probiotic yogurt, and can be 1%, 1.5%, 2%, 2.5%, 3% and the like.
The content of whey protein powder is 0.2% -0.5% based on 100% of the total mass of the sucrose-free probiotic yogurt, and may be, for example, 0.2%, 0.25%, 0.3%, 0.35%, 0.4%, 0.45%, 0.5% or the like.
The content of xylitol is 6 to 10%, for example, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10% and the like, based on 100% of the total mass of the sucrose-free probiotic yogurt.
The stevioside content is 0.01% -0.02% based on 100% of the total mass of the sucrose-free probiotic yogurt, and may be, for example, 0.01%, 0.012%, 0.014%, 0.016%, 0.018%, 0.02% or the like.
The content of the white kidney bean extract is 0.5% -1.5% based on 100% of the total mass of the sucrose-free probiotic yogurt, and may be, for example, 0.5%, 0.6%, 0.8%, 1%, 1.2%, 1.5% or the like.
Preferably, the dietary fiber is selected from any one or a combination of at least two of inulin, resistant dextrin or fructo-oligosaccharides.
Preferably, the mass ratio of inulin, resistant dextrin and fructo-oligosaccharides is (1-3) (0.5-1.5) (2-4).
Specific values in the above (1-3) are, for example, 1, 1.2, 1.5, 1.7, 2, 2.2, 2.5, 2.7, 3, etc.
Specific values in the above (0.5 to 1.5) are, for example, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.1, 1.2, 1.3, 1.4, 1.5, etc.
Specific values in the above (2-4) are, for example, 2, 2.2, 2.5, 2.7, 3, 3.2, 3.5, 3.7, 4, etc.
Preferably, the sucrose-free probiotic yogurt with weight control effect further comprises fruit jam.
Preferably, the fruit jam is added in an amount of 2 to 8%, for example, 2%, 3%, 4%, 5%, 6%, 7%, 8%, etc.
Preferably, the fruit jam is selected from any one or a combination of at least two of strawberry jam, apple jam, pineapple jam or pear jam.
In a second aspect, the invention provides a preparation method of the sucrose-free probiotic yogurt with weight control effect, comprising the following steps:
(1) Preheating part of raw milk, mixing with dietary fiber, whey protein powder, white kidney bean extract and sweetener, mixing with the rest raw milk, standing and hydrating to obtain raw milk;
(2) Preheating the raw milk obtained in the step (1), and sequentially homogenizing and sterilizing to obtain a sterilized base material;
(3) Inoculating the sterilized base material obtained in the step (2) with a starter, and fermenting to obtain the sucrose-free probiotic yogurt with weight control effect.
Preferably, in the step (1), the partial raw milk accounts for 40-60% of the total mass of the raw milk, and may be, for example, 40%, 45%, 50%, 55%, 60%, etc.
Preferably, in the step (1), the temperature of the preheating is 50 to 60 ℃, for example, 50 ℃, 52 ℃, 54 ℃, 56 ℃, 58 ℃, 60 ℃ and the like can be used.
Preferably, in the step (1), the time for the standing and hydration is 30min or more, for example, 30min, 32min, 34min, 36min, 38min, 40min, etc.
Preferably, in the step (2), the temperature of the preheating is 50 to 60 ℃, for example, 50 ℃, 52 ℃, 54 ℃, 56 ℃, 58 ℃, 60 ℃ and the like can be used.
Preferably, in the step (2), the homogenizing pressure is 18 to 20MPa, for example, 18MPa, 18.5MPa, 19MPa, 19.5MPa, 20MPa, etc.
Preferably, in the step (2), the sterilization temperature is 90 to 100 ℃, for example, 90 ℃, 92 ℃, 94 ℃, 96 ℃, 98 ℃, 100 ℃ and the like, and the sterilization time is 10 to 15 minutes, for example, 10 minutes, 11 minutes, 12 minutes, 13 minutes, 14 minutes, 15 minutes and the like.
Preferably, in the step (3), the fermentation temperature is 42 to 43 ℃, for example, 42 ℃, 42.5 ℃, 43 ℃ and the like, and the fermentation time is 5 to 7 hours, for example, 5 hours, 5.5 hours, 6 hours, 6.5 hours, 7 hours and the like.
Preferably, in the step (3), the acidity of the fermentation end point is 70 to 75 ° T, for example, 70 ° T, 71 ° T, 72 ° T, 73 ° T, 74 ° T, 75 ° T, etc.
Preferably, in step (3), after the fermentation is completed, after-ripening is further performed, where the after-ripening includes: the fermented yogurt is subjected to after-ripening by refrigerating at 0 to 5 ℃ (for example, 0 ℃, 1 ℃, 2 ℃, 3 ℃, 4 ℃,5 ℃ and the like) for 12 to 15 hours (for example, 12 hours, 12.5 hours, 13 hours, 13.5 hours, 14 hours, 15 hours and the like).
Compared with the prior art, the invention has the following beneficial effects:
(1) The bifidobacterium longum BL21 provided by the invention has extremely strong acid resistance and bile salt resistance, can be extremely strongly adhered to human intestinal tracts, and also has extremely good fat accumulation inhibition capability;
(2) The components in the sucrose-free probiotic yogurt provided by the invention are matched with each other, so that the sucrose-free probiotic yogurt has a synergistic effect, can more effectively control weight, reduce fat accumulation in a body, reduce organ ratio and body fat ratio, and can reduce the levels of serum cholesterol, triglyceride and low-density lipoprotein cholesterol to achieve the effect of reducing blood fat.
Drawings
Fig. 1 is a flow chart of a process for preparing the yoghurt provided by the invention.
Detailed Description
The technical scheme of the invention is further described by the following specific embodiments. It will be apparent to those skilled in the art that the examples are merely to aid in understanding the invention and are not to be construed as a specific limitation thereof.
The following examples and comparative examples relate to the sources of preservation of the bacterial species as follows:
bifidobacterium longum (Bifidobacterium longum) BL21 has a preservation unit of China general microbiological culture Collection center, a preservation time of 2015, 01 month and 27 days, a preservation number of CGMCC No.10452 and a preservation address of: no.1 and No. 3 of the north cinquefoil of the morning sun area of beijing city.
Streptococcus thermophilus (Streptococcus thermophilus) ST81 has a preservation unit of China general microbiological culture Collection center (CGMCC) with a preservation number of CGMCC No.15752, a preservation date of 2018, 05 and 11 days, and a preservation address of North Chen West Lu No.1 and 3 in the Chaoyang district of Beijing city.
Lactobacillus delbrueckii subspecies bulgaricus (Lactobacillus delbrueckii subsp. Bulgaricum) LB42 is preserved in China general microbiological culture Collection center (CGMCC) with the preservation number of 15751 and the preservation date of 2018, 05 month and 11 days, and the preservation address of North Xun-West road No.1, 3 in the Korean region of Beijing city.
The sources of the raw materials are shown in the following table:
example 1
The embodiment provides sucrose-free probiotic yogurt with weight control effect, wherein the preparation raw materials of the sucrose-free probiotic yogurt comprise the following components in percentage by mass: 2% of dietary fiber, 0.3% of whey protein powder, 0.7% of white kidney bean extract, 8% of xylitol, 0.01% of stevioside, 2% of strawberry jam, 0.04% of starter, and the balance of cow milk;
wherein the dietary fiber is a combination of inulin, resistant dextrin and fructo-oligosaccharides with a mass ratio of 2:1:2; the starter is a combination of bifidobacterium longum BL21, streptococcus thermophilus ST81 and lactobacillus delbrueckii subsp bulgaricus LB42 with the viable count ratio of 2:3:1.
The sucrose-free probiotic yogurt with weight control effect is prepared by the following preparation method:
(1) Melting: weighing 1/2 of raw milk, preheating to 55deg.C, weighing the above raw materials, xylitol, dietary fiber, whey protein powder, stevioside, and white kidney bean extract, dissolving into preheated milk, stirring thoroughly, dissolving uniformly, adding the rest milk, stirring for 10min, standing for hydration for 30min;
(2) Homogenizing and sterilizing: preheating the hydrated raw milk to 60 ℃, homogenizing under 18MPa, and sterilizing at 95 ℃ for 5min;
(3) Inoculating: cooling the sterilized base material to 40 ℃, adding the required fermenting agent into the base material according to the inoculation amount of 0.04 percent for dissolution, and fully and uniformly stirring, wherein the required tools are strictly sterilized in the manufacturing process;
(4) And (3) filling: filling the inoculated base material into a sterilized clean cup, and sealing;
(5) Fermentation: after canning, fermenting for 6 hours at the temperature of 43 ℃, wherein the yogurt curds are firm, and the acidity is 70 DEG T, namely the yogurt is considered to be successfully fermented;
(6) Refrigerating and post-ripening: and (3) refrigerating the fermented yoghourt overnight at the temperature of 4 ℃ for 12 hours, and after-ripening to obtain the sucrose-free probiotic yoghourt with the body weight control effect, which is sweet and sour.
Example 2
The embodiment provides sucrose-free probiotic yogurt with weight control effect, wherein the preparation raw materials of the sucrose-free probiotic yogurt comprise the following components in percentage by mass: 1% of dietary fiber, 0.5% of whey protein powder, 1.5% of white kidney bean extract, 6% of xylitol, 0.02% of stevioside, 3% of strawberry jam, 0.03% of starter, and the balance of cow milk;
wherein the dietary fiber is a combination of inulin, resistant dextrin and fructo-oligosaccharides with a mass ratio of 1:1.5:3; the starter is a combination of bifidobacterium longum BL21, streptococcus thermophilus ST81 and lactobacillus delbrueckii subsp bulgaricus LB42 with the viable count ratio of 1:2:1.5.
The sucrose-free probiotic yogurt with weight control effect is prepared by the following preparation method:
(1) Melting: weighing 1/2 of raw milk, preheating to 50deg.C, weighing the above raw materials, xylitol, dietary fiber, whey protein powder, stevioside, and white kidney bean extract, dissolving into preheated milk, stirring thoroughly, dissolving uniformly, adding the rest milk, stirring for 10min, standing for hydration for 35min;
(2) Homogenizing and sterilizing: preheating the hydrated raw milk to 50 ℃, homogenizing under 20MPa, and sterilizing at 95 ℃ for 5min;
(3) Inoculating: cooling the sterilized base material to 40 ℃, adding the required fermenting agent into the base material according to the inoculation amount of 0.03%, and dissolving, and fully and uniformly stirring, wherein the required tools are strictly sterilized in the manufacturing process;
(4) And (3) filling: filling the inoculated base material into a sterilized clean cup, and sealing;
(5) Fermentation: after canning, fermenting for 7 hours at 42 ℃, wherein the yogurt curd is firm and the acidity is 72 DEG T, namely the yogurt is considered to be successfully fermented;
(6) Refrigerating and post-ripening: and (3) refrigerating the fermented yoghourt overnight at the temperature of 4 ℃ for 12 hours, and after-ripening to obtain the sucrose-free probiotic yoghourt with the body weight control effect, which is sweet and sour.
Example 3
The embodiment provides sucrose-free probiotic yogurt with weight control effect, wherein the preparation raw materials of the sucrose-free probiotic yogurt comprise the following components in percentage by mass: 3% of dietary fiber, 0.2% of whey protein powder, 0.5% of white kidney bean extract, 10% of xylitol, 0.01% of stevioside, 2% of strawberry jam, 0.04% of starter, and the balance of cow milk;
wherein the dietary fiber is a combination of inulin, resistant dextrin and fructo-oligosaccharides with a mass ratio of 3:0.5:1; the starter is a combination of bifidobacterium longum BL21, streptococcus thermophilus ST81 and lactobacillus delbrueckii subsp bulgaricus LB42 with the viable count ratio of 3:2:0.5.
The sucrose-free probiotic yogurt with weight control effect is prepared by the following preparation method:
(1) Melting: weighing 1/2 of raw milk, preheating to 60deg.C, weighing the above raw materials, xylitol, dietary fiber, whey protein powder, stevioside, white kidney bean extract, etc., dissolving into preheated milk, stirring thoroughly, dissolving uniformly, adding rest milk, stirring for 10min, standing for 30min, and hydrating;
(2) Homogenizing and sterilizing: preheating the hydrated raw milk to 60 ℃, homogenizing under 18MPa, and sterilizing at 95 ℃ for 5min;
(3) Inoculating: cooling the sterilized base material to 40 ℃, adding the required fermenting agent into the base material according to the inoculation amount of 0.04 percent for dissolution, and fully and uniformly stirring, wherein the required tools are strictly sterilized in the manufacturing process;
(4) And (3) filling: filling the inoculated base material into a sterilized clean cup, and sealing;
(5) Fermentation: after canning, fermenting for 6 hours at the temperature of 43 ℃, wherein the yogurt curds are firm, and the acidity is 70 DEG T, namely the yogurt is considered to be successfully fermented;
(6) Refrigerating and post-ripening: and (3) refrigerating the fermented yoghourt overnight at the temperature of 4 ℃ for 15 hours, and after-ripening to obtain the sucrose-free probiotic yoghourt with the body weight control effect, which is sweet and sour.
Example 4
The present example provides a sucrose-free probiotic yogurt with weight control effect, which is different from example 1 only in that no inulin is added to the dietary fiber, and only the combination of resistant dextrin and fructo-oligosaccharides with a mass ratio of 1:2 is used, the total amount of the dietary fiber is unchanged, and the content of other components and the preparation method are the same as those of example 1.
Example 5
The present example provides a sucrose-free probiotic yogurt with weight control effect, which is different from example 1 only in that no resistant dextrin is added to the dietary fiber, only inulin and fructo-oligosaccharides are combined in a mass ratio of 1:1, the total amount of the dietary fiber is unchanged, and the content of other components and the preparation method are the same as those of example 1.
Example 6
The present example provides a sucrose-free probiotic yogurt with weight control effect, which is different from example 1 only in that fructo-oligosaccharides are not added to the dietary fiber, and only inulin and resistant dextrin are combined in a mass ratio of 2:1, the total amount of the dietary fiber is unchanged, and the content of other components and the preparation method are the same as those of example 1.
Example 7
The present example provides a sucrose-free probiotic yogurt with weight control effect, which is different from example 1 in that streptococcus thermophilus ST81 is not added into the starter, the starter consists of bifidobacterium longum BL21 and lactobacillus delbrueckii subsp bulgaricus LB42 with the viable count ratio of 2:1, the inoculum size of the starter is unchanged, and the contents of other components and the preparation method are the same as those of example 1.
Example 8
The present example provides a sucrose-free probiotic yogurt with weight control effect, which is different from example 1 in that lactobacillus delbrueckii subsp bulgaricus LB42 is not added into the starter, the starter consists of bifidobacterium longum BL21 and streptococcus thermophilus ST81 with the viable count ratio of 2:3, the inoculation amount of the starter is unchanged, and the content of other components and the preparation method are the same as those of example 1.
Comparative example 1
The comparative example provides a sucrose-free probiotic yogurt, which is different from example 1 only in that bifidobacterium longum BL21 is not added into the starter, the starter consists of streptococcus thermophilus ST81 and lactobacillus delbrueckii subsp bulgaricus LB42 with the viable count ratio of 3:1, the inoculum size of the starter is unchanged, and the contents of other components and the preparation method are the same as those of example 1.
Comparative example 2
This comparative example provides a sucrose-free probiotic yogurt differing from example 1 only in that no dietary fiber was added, the missing amounts were complemented with whey protein powder and white kidney bean extract, and the mass ratio of whey protein powder to white kidney bean extract was maintained consistent with example 1, with other component contents and preparation methods referring to example 1.
Comparative example 3
This comparative example provides a sucrose-free probiotic yogurt differing from example 1 only in that no whey protein powder was added, the missing amounts were complemented with dietary fiber and white kidney bean extract, and the mass ratio of dietary fiber to white kidney bean extract was maintained consistent with example 1, with other component contents and preparation methods referring to example 1.
Comparative example 4
This comparative example provides a sucrose-free probiotic yogurt differing from example 1 only in that no white kidney bean extract was added, the missing amounts were complemented with dietary fiber and whey protein powder, and the mass ratio of dietary fiber to whey protein powder was maintained consistent with example 1, with other component contents and preparation methods referring to example 1.
Test example 1
Mouse weight loss test
Test sample: sucrose-free probiotic yogurt with weight control efficacy of examples 1-8 and sucrose-free probiotic yogurt provided by comparative examples 1-4;
the testing method comprises the following steps:
(1) Test animal feeding and selection
Healthy adult male mice were selected and weighing 18-20g. After 2 weeks of adaptive feeding, the ambient temperature (22+ -2deg.C) and humidity (55% + -10%) were controlled, the bright-dark period was 12 hours, and the mice were free to ingest and water.
(2) Mouse model
After 2 weeks of adaptive feeding, the mice were divided into a blank group and an obese model group. The initial weight of each group of mice is weighed, the initial weight of each mouse is recorded, the mice in the blank group are fed with common feed, the mice in the obese model group are fed with high-fat feed, after continuous feeding for 2 months, the weight of the mice is weighed, if the weight of the mice is 30% higher than the normal weight after high-fat feeding, the obese mice can be considered as successful in modeling, and the mice which do not reach the standard are removed.
(3) Experimental mice grouping
After the mice are molded, the obese model mice are randomly divided into a control group, a model group and an intervention group (12 groups of examples 1-8 and comparative examples 1-4), 5 mice are fed by high-fat feed in each group; the control group is filled with high-fat feed and common commercial yoghurt; the intervention group is fed with high-fat feed and filled with sucrose-free yoghurt, wherein the filling amount is adjusted along with the weight of the mice, the filling amount is 0.85mL/kg, and the blank group (n=5) and the model group are filled with the same amount of physiological saline.
(4) Preparation of mouse detection sample
The feeding was continued for 10 weeks and the mice were fed with food recorded, fasted for 12h after the last feeding, freely ingested with water, anesthetized and their body weights were measured.
The method comprises the steps of collecting a mouse blood sample by adopting an orbital blood sampling method, centrifuging at a low temperature of 3000rpm for 10min, sucking upper serum, placing the separated serum into an EP tube, and refrigerating at-80 ℃ for later use. The mice were dissected, the fat in the abdominal and thoracic cavities of the mice was removed rapidly, weighed and recorded.
(5) Lipid detection
The collected mouse blood samples are used for detecting various lipid indexes in mouse serum according to the instructions on TC, TG and HDL kits.
(6) Results and analysis
(6-1) weight change:
the specific test results are shown in table 1:
TABLE 1
As shown in the test results of Table 1, after the mice are subjected to gastric lavage and sucrose-free yogurt for 10 weeks, the weight of the mice in the model group is higher in the mice in each experimental group, which indicates that the model modeling of the obese mice is successful; the weight of the mice in the control group is not significantly different from that of the mice in the model group; after the mice of each example group are subjected to gastric lavage for 10 weeks, the weight of the mice is obviously lower than that of mice of a model group and a control group (P is less than 0.05), which indicates that the sucrose-free yogurt provided by the invention can effectively inhibit the weight increase of high-fat diet mice, has the effects of inhibiting fat accumulation and effectively controlling the weight so as to achieve the purpose of losing weight.
(6-2) in vivo fat content and fat coefficient of mice:
after the mice fed for 10 weeks were dissected under anesthesia, the kidney and epididymal fat of the mice were separated, and weighed on a ten-thousandth analytical balance, and the fat content and fat coefficient were calculated.
The specific test results are shown in table 2:
TABLE 2
The results show that the fat content in the mice of the model group is obviously higher than that of the mice of the blank group, compared with the mice of the model group, the fat content in the mice of the control group is slightly lower than that of the mice of the model group, but the difference is not great, and the fat content in the mice of each example group is obviously lower than that of the mice of the model group after the mice of each example group are subjected to gastric lavage and no sucrose yogurt, which indicates that the sucrose yogurt can effectively inhibit the fat accumulation in the body, thereby reducing the fat content in the mice.
(6-3) lipid index in mouse serum:
the specific test results are shown in table 3:
TABLE 3 Table 3
The results show that the TC (triglyceride), TG (total cholesterol) and HDL (high density lipoprotein) index contents in the serum of mice in a model group (high fat diet feeding) are obviously higher than those in mice in a blank group, and compared with the mice in the model group, the TC and TG index contents in the serum of the mice in a control group are lower, and the HDL index contents have no obvious difference, so that the triglyceride and total cholesterol contents in the serum of the mice can be slightly improved by taking the yoghurt, but the effect is not obvious. The content of TC and TG indexes in serum of mice in each embodiment group of the sucrose-free yoghurt after the mice are subjected to gastric lavage is obviously lower than that in a model group and a control group, and the HDL level is relatively lower, so that the sucrose-free functional yoghurt can effectively relieve the change of various indexes in the serum of the mice caused by fat accumulation.
In conclusion, the sucrose-free functional yogurt provided by the invention can effectively control the weight, reduce fat accumulation in the body, reduce the organ ratio and the body fat ratio, and achieve the effect of reducing blood fat by reducing the levels of serum cholesterol, triglyceride and low-density lipoprotein cholesterol.
The detailed analysis of the above tables shows that:
as is clear from the comparison results of the embodiment 1 and the comparative examples 1 to 4, the bifidobacterium longum BL21, the dietary fiber, the whey protein powder and the white kidney bean extract are essential components in the formula, and the lack of any one of the components can reduce the efficacy of the product (weight control, fat accumulation reduction, organ ratio and body fat ratio reduction and blood fat reduction), wherein the dietary fiber, the whey protein powder and the white kidney bean extract play a synergistic role in weight control, fat accumulation reduction, organ ratio and body fat ratio reduction and blood fat reduction.
As can be seen from the comparison between the results of examples 1 and 4-6, the dietary fiber combination of inulin, resistant dextrin and fructo-oligosaccharides is specifically selected in the present application, and the obtained product work is more remarkable than the dietary fiber alone or the combination of any two (in the case of the same total amount), which proves that the inulin, resistant dextrin and fructo-oligosaccharides have synergistic effects in promoting the exertion of the product efficacy (weight control, fat accumulation reduction in vivo, organ ratio and body fat ratio reduction, blood fat reduction).
As is clear from the comparison results of the embodiment 1 and the embodiments 7-8, the streptococcus thermophilus ST81 and the Lactobacillus delbrueckii subspecies bulgaricus LB42 are compounded on the basis of adopting the Lactobacillus bifidus, and the three are matched with each other to play a synergistic effect in promoting the efficacy of the product (controlling the weight, reducing the fat accumulation in the body, reducing the organ ratio and the body fat ratio and reducing the blood fat).
Test example 2
Viable bacteria count test
Test sample: sucrose-free probiotic yogurt with weight control efficacy of examples 1-8;
the testing method comprises the following steps: the method for tracking and measuring the number of viable bacteria in 21d shelf life comprises the steps of measuring by a plate colony counting method;
the result shows that the yogurt has good acid condition after yogurt and full taste and strong fragrance of strawberries and milk within 21d of the shelf life of the sucrose-free functional yogurt; and after the preparation of the yoghourt is finished, the initial viable count is 8.43 multiplied by 10 8 The viable count is relatively stable in shelf life and the viable count is more than 80% in shelf life 21 d. The sucrose-free functional yogurt has no added sucrose, zero burden, high protein and high dietary fiber, and high activity probiotics, and can supplement probiotics for organisms while meeting the taste of peopleBacteria, which can maintain intestinal flora balance, improve immunity, effectively control body weight and inhibit fat accumulation. The consumer groups are wide, so that not only can the consumer groups of diabetics or infants and the like which are sensitive to sugar be met, but also the pursuit of a plurality of young people on 'thin' and beauty can be met.
The applicant states that the present invention is illustrated by the above examples as sucrose-free probiotic yogurt with weight control efficacy and a method for its preparation, but the present invention is not limited to the above process steps, i.e. it is not meant that the present invention must be carried out in dependence of the above process steps. It should be apparent to those skilled in the art that any modification of the present invention, equivalent substitution of selected raw materials, addition of auxiliary components, selection of specific modes, etc. fall within the scope of the present invention and the scope of disclosure.

Claims (14)

1. The sucrose-free probiotic yogurt with weight control effect is characterized in that the preparation raw materials of the sucrose-free probiotic yogurt comprise: raw milk, dietary fiber, whey protein powder, white kidney bean extract, sweetener and starter, wherein the starter consists of bifidobacterium longum BL21, streptococcus thermophilus ST81 and lactobacillus delbrueckii subsp bulgaricus LB 42;
the ratio of the viable count of the bifidobacterium longum BL21 to the viable count of the streptococcus thermophilus ST81 to the viable count of the lactobacillus delbrueckii subsp bulgaricus LB42 is (1-3): 0.5-1.5): 1-3;
the sucrose-free probiotic yogurt with weight control effect is prepared from the following raw materials in percentage by mass: 85-90% of raw milk, 1-3% of dietary fiber, 0.2-0.5% of whey protein powder, 6-10% of xylitol, 0.01-0.02% of stevioside, 0.5-1.5% of white kidney bean extract and 0.02-0.04% of starter;
the dietary fiber is a combination of inulin, resistant dextrin, and fructo-oligosaccharides;
the mass ratio of the inulin, the resistant dextrin and the fructo-oligosaccharide is (1-3) (0.5-1.5) (2-4).
2. The sucrose-free probiotic yogurt with weight control efficacy according to claim 1, further comprising a fruit jam.
3. The sucrose-free probiotic yogurt with weight control efficacy according to claim 2, wherein the addition amount of said fruit jam is 2-8%.
4. Sucrose-free probiotic yogurt with weight control efficacy according to claim 2, characterized in that said fruit puree is selected from any one or a combination of at least two of strawberry puree, apple puree, pineapple puree or pear puree.
5. A method for preparing sucrose-free probiotic yogurt with weight control efficacy according to any one of claims 1 to 4, characterized in that said method comprises the following steps:
(1) Preheating part of raw milk, mixing with dietary fiber, whey protein powder, white kidney bean extract and sweetener, mixing with the rest raw milk, standing and hydrating to obtain raw milk;
(2) Preheating the raw milk obtained in the step (1), and sequentially homogenizing and sterilizing to obtain a sterilized base material;
(3) Inoculating a starter into the sterilized base material obtained in the step (2), and fermenting to obtain the sucrose-free probiotic yogurt with weight control effect.
6. The method according to claim 5, wherein in the step (1), the partially raw milk accounts for 40-60% of the total mass of the raw milk.
7. The method according to claim 5, wherein in the step (1), the preheating temperature is 50 to 60 ℃.
8. The method according to claim 5, wherein in the step (1), the time for the standing and hydration is 30 minutes or longer.
9. The method according to claim 5, wherein in the step (2), the preheating temperature is 50-60 ℃.
10. The method according to claim 5, wherein in the step (2), the homogenizing pressure is 18 to 20 MPa.
11. The method according to claim 5, wherein in the step (2), the sterilization is performed at a temperature of 90-100 ℃ for 10-15 min.
12. The method according to claim 5, wherein in the step (3), the fermentation temperature is 42-43 ℃ and the fermentation time is 5-7 hours.
13. The method according to claim 5, wherein in the step (3), the acidity of the fermentation end point is 70-75°t.
14. The method according to claim 5, wherein in step (3), after the fermentation is completed, after-ripening is further performed, and the after-ripening includes: and (3) refrigerating the fermented yoghourt for 12-15 hours at the temperature of 0-5 ℃ for after-ripening.
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