CN102613289A - Yogurt with low glycemic index - Google Patents
Yogurt with low glycemic index Download PDFInfo
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- CN102613289A CN102613289A CN2011100335355A CN201110033535A CN102613289A CN 102613289 A CN102613289 A CN 102613289A CN 2011100335355 A CN2011100335355 A CN 2011100335355A CN 201110033535 A CN201110033535 A CN 201110033535A CN 102613289 A CN102613289 A CN 102613289A
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Abstract
The invention relates to yogurt with low glycemic index, prepared by coupling a dairy product with stabilizer, sugar substitute, and inulin and carrying out strain fermentation, wherein the sugar substitute is selected from one or more of neotame, acesulfame, crystalline fructose, erythritol, xylitol, sucralose, and L-arabinose. The yogurt of the present invention is a dairy product with low glycemic index and high nutritional value, the glycemic index of the product is lower than 30, and the product is especially suitable for diabetic patients.
Description
Technical field
The present invention relates to a kind of sour milk, more specifically say, the present invention relates to a kind of hypoglycemia patient (less than 30) sour milk.
Background technology
At present, diabetes have become No. 2 killer after cancer, and diabetes have been general phenomenon, and China is the fastest country of overweight increment rate, and China has 90,000,000 diabetics approximately according to statistics.In China, there is 25% people overweight approximately, 5% people is fat; The unusual population 1.6 hundred million of overweight population of being obese 2.6 hundred million and blood fat fat, adding up to has 4.2 hundred million diabetes reserves, if the population increase that diabetes are suffered from by country; Productivity will descend, even causes weakening of national power.And it is a chronic disease, and healing time is long, and requires paying special attention to aspect the living and diet at ordinary times.It is reasonably combined such as the structure that is careful in one's diet at ordinary times, every day, meals were taken in nutrition.Even the part special personnel also need be kept or keeps the normal operating condition of health through special food.The ill reason of diabetes patient is except the congenital heredity factor; Too much take in also and at ordinary times higher fatty acid, high heat, high protein (hyperglycaemia generation index) food has relation; Therefore; Develop the product of hypoglycemia patient, not only be fit to present or potential diabetes patient's demand, also be fit to when food intake, pay close attention at ordinary times the consumer demand of prevention " three high rich man's diseases ".
CN101438738A discloses a kind of hypoglycemic sour milk, comprises degreasing fresh milk, water-soluble dietary fiber, xylitol, lactalbumin, stabilizing agent, Aspartame, acesulfame potassium, trivalent chromium, processes through streptococcus thermophilus and bulgaria lactobacillus fermentation.Wherein mainly reach hypoglycemic activity through adding dietary fiber and trivalent chromium.
Yet this technology can only prove that described product can regulate blood sugar, and the diabetes clinical symptoms is made moderate progress, and can not prove that described sour milk itself is health-oriented products.
The glycemic index of food (GI) just is meant that a food can cause raise what ability of blood sugar for human body.Nineteen eighty-two, Jenkins etc. propose first that (glycemic index is GI) as the physiologic parameters that contains confectionery thing classification with glucose resultant index.GI has become a key concept that is applied in recent years in the diabetes education.Low GI food, in stomach and intestine the time of staying long, absorptivity is low, glucose discharges slowly, the peak value behind the glucose entering blood is low, decrease speed is also slow, simply says to be exactly that blood sugar is lower.Therefore, use glucose resultant index, rationally arrange meals, be of great benefit to for regulating and control the glycemic index blood sugar for human body.
Think that in the past the food that sugar content is low is of real benefit to health, yet modern nutriology thinks that GI is a nutrition notion more useful than the chemical classification of carbohydrate, it has disclosed the new relation between food and the health.Moreover, result of study shows that also the incidence and development of GI and diabetes B has certain relation.
In general, cereal, potato class, fruit are often because of the different variations that cause glycemic index with processing mode of kind, and particularly the content of order dietary fiber wherein changes.Dairy products, particularly sour milk have goed deep into consumers in general's the popular feeling at present.Think in the past; Breast is type always low or than the food of hypoglycemia patient; But the glycemic index theory is applied in the R&D and production of dairy products, the sour milk of R and D hypoglycemia patient is set up sour milk and health, particularly and the relation between the diabetic health theoretically; Remedy the blank in the dairy products field, be the present invention an important theme will researching and developing.
Summary of the invention
Problem to be solved by this invention is to fill up or replenish the blank in the above-mentioned dairy products, and a kind of sour milk of hypoglycemia patient is provided.Sour milk of the present invention, its glycemic index will be less than 30.
Hypoglycemia patient sour milk of the present invention is that dairy products are equipped with stabilizing agent, generation sugar, inulin, processes through strain fermentation, and every 1000kg dairy products use to comprise following proportion raw material: stabilizing agent 0.8-12kg; Sugared 2-80kg of generation; Inulin 1-40kg; Bacterial classification 200-250 DCU.
Among the present invention, dairy products can be that any routine is used for used raw material milk of fermented yoghourt or dairy products, like fresh cow milk, antibiotic-free milk, reconstituted milk or the like.Reconstituted milk is claimed " recombined milk " or " recombined milk " again, be meant milk concentrate, drying becomes and concentrates breast or milk powder, adds suitable quantity of water again, process and former Ru Zhongshui, emulsion that the solids ratio is suitable.Generally, reconstituted milk is exactly to blend the cow's milk that reduction forms with milk powder." antibiotic-free milk " as its name suggests, is the milk that does not contain antibiotic, only otherwise containing the milk that the raw material milk of antibiotic produces is " antibiotic-free milk ".It is not the kind of milk, but general reference does not contain the milk of antibiotic; Or the milk of " antibiotic residue does not detect ".The milk that present a lot of well-known producers dispatch from the factory can both reach " antibiotic-free milk " this standard.
Among the present invention, preferred, dairy products are nonreactive fresh milk or reconstituted milk, its protein content >=2.8%, and non-fat solid >=8.1% is so that reach required condition and the level of fermentation good yoghurt.
Among the present invention, except that above-mentioned necessary raw material, sour milk of the present invention can also contain other material compositions, for example is used to the essence that tarts up, like various fruit essences, like orange flavor; Be used for further increasing the thickener of denseness, like xanthans.The addition of other material compositions can be 0.1-1.3kg.
Inulin
For reducing hypoglycemia patient of the present invention, use inulin as material in the sour milk of the present invention.Inulin is the mixture of one type of natural levulan, has the adjusting functions of intestines and stomach; Improve the lipid-metabolism fat-reducing; Prevent functions such as carious tooth, be suitable for diabetes patient.
Specifically; The effect of inulin comprises (1) control blood fat: in recent years; Proved the effect of dietary fiber, it can reduce the blood lipid level of humans and animals, and serum cholesterol of people and small white mouse and fat (triglyceride) are significantly reduced; If day clothes inulin 5-10g, serum fat can reduce below 20%.People such as Hidaka report, 50-90 years old elderly patients, the dietary fiber of the 8g short chain of ingesting every day, the level of triglyceride and T-CHOL reduces in two all backs blood.People such as Yamashita take food two weeks of 8g inulin for 18 diabetes patients, and T-CHOL reduces 7.9%, but HDL-cholesterol does not have change.And the control group of the grain of ingesting, above-mentioned parameter does not change.People such as Brighenti observe, and 12 healthy young men add 9g inulin totally 4 weeks in the breakfast cereal of every day, and T-CHOL reduces 8.2%, and triglyceride then significantly reduces by 26.5%.Many dietary fibers are through absorbing fat in the intestines, and formation fat---fibre composites is hesitated out with ight soil, thereby reduces blood lipid level.And inulin is before Di, and self just is fermented into SCFA and lactate, and lactate is the conditioning agent of liver metabolism.SCFA (acetate and propionate) can be made fuel in blood, propionate suppresses the synthetic of cholesterol.(2) reduce blood sugar: inulin be a kind of can not cause urinating in the carbohydrate that raises of glucose.It can not be hydrolyzed into monose on the top of enteron aisle, thereby can not raise blood sugar level and insulin content.Research recently shows that the reduction of fasting blood-glucose is the result of FOS at the SCFA that colon fermentation produced.
In addition, inulin also can make intestinal bifidobacteria increase and study and show that the inulin of ingesting every day can make the beneficial bacterium in the colon increase (about 10 times) greatly, reduces pathogen and spoilage organisms, like salmonella, Listeria, staphylococcus aureus, coliform etc.Its mechanism is that large intestine is not is not digested and assimilated and directly got into to inulin preferentially by the Bifidobacterium utilization, and generation acetate and lactate have reduced the pH value of large intestine, thereby suppressed the growth of harmful bacterium.So inulin is the MF of Bifidobacterium.
The production of inulin has become prior art, also can be through being purchased the inulin product.Among the present invention, every 1000kg dairy products use inulin 1-40kg.
In generation, is sugared
For sugar is one of used primary raw material of the present invention, is the one type of material that replaces sugar (as: white sugar, granulated sugar, sucrose, glucose etc.) for sugar, makes food pleasantly sweet equally, but does not produce the heat of common carbohydrate.Kind for sugar is a lot; According to whether producing heat; Generally can be divided into the sweetener (can produce heat, can produce the generation sugar of heat after promptly eating, but the heat of every g of generation be low than sucrose) of trophism and the sweetener (empty calory of non-nutritive; Do not produce the generation sugar of heat after promptly edible, be called " artificial sweetening agent " again) two big types.
For the glycemic index that reaches sour milk less than 30, knob is sweet through from numerous generation sugar product, having selected for the inventor, acesulfame potassium, crystal diabetin, antierythrite, xylitol, Sucralose, L-arabinose.
The chemical name of knob sweet (Neotame) is: N-[N-(3, the 3-dimethylbutyl)-L-α-aspartoyl]-L-phenylalanine 1-methyl esters.Molecular formula C
20H
30N
2O
5Molecular weight 378.46; Proterties: white crystalline powder contains about 4.5% the crystallization water.Knob is sweet to be low-yield or noenergy, can supply diabetes patient; Simultaneously, sweet taste and Aspartame that knob is sweet are close, no bitter taste and other aftertaste, and the sugariness that knob is sweet is 8000-10000 times, when 5% sugariness, is 8000 times promptly, when 2% sugariness, can reach 10000 times; In addition, knob is sweet can not to cause decayed tooth, blood glucose fluctuation, is the first-selected sweetener of health food.
Sweet or a kind of functional sweetener of knob (Functional Sweeteners), can promote Bifidobacterium propagation etc. at unlikely carious tooth.Knob is sweet to have no adverse effects to health, plays useful adjusting or facilitation.Contained nutriment is easy to be absorbed by the body.
Acesulfame potassium, i.e. acesulfame potassium (Acesulfame-K or Acesulfame Potassium).Acesulfame potassium is a kind of food additives, is chemicals, is similar to asccharin, and is soluble in water, and solubility is 27 grams in the time of 20 ℃.Increase food sweet taste, nonnutritive, mouthfeel is good; Empty calory has not metabolism in human body, does not absorb, and is the elderly, adiposis patient, sweetener that the diabetic is desirable; To heat and characteristics such as absolute acid stability is good, be at present in the world the 4th generation synthetic sweetener.In addition, it can mix use with other sweetener can produce very strong cooperative effect, can increase sugariness 30% ~ 50% under the general concentration.
Crystal diabetin is a monose, is the highest sugar of chemism in the carbohydrate.White crystalline powder, odorless, it is sweet to distinguish the flavor of. and soluble in water, sugariness is 1.8 times of sucrose.Crystal diabetin is faster than glucose the human body metabolism, is absorbed by body easily, and does not rely on insulin; Very little to blood sugar influence, be applicable to patient's makeup energy of glucose metabolism and dyshepatia, it also has the breeding of the beneficial bacteria of promotion simultaneously; Improve intestines function and metabolism, characteristics such as unlikely carious tooth, so crystal diabetin is the diabetes patient; Adiposis patient, the desirable sweetener of infant foods.Crystal diabetin does not cause that because of it has property low in calories blood sugar concentration raises, and does not stimulate insulin secretion, and with fat food together, can suppress the excessive storage of body fat, to suppress carious tooth, promotes the absorption characteristic of calcium.In addition, research shows that fructose has lower glycemic index (GI value 19～21), this means that fructose can be ignored to the influence of health blood sugar level after metabolism is accomplished.
Antierythrite (Erythritol) is a white crystals, and is little sweet, relative sweetness 0.65.Refrigerant sense is arranged.Caloric value is low, is about 1/10th of sucrose caloric value.From blood, drain in the urine and discharge because of seeing through kidney (easy by little intestinal absorption), not involved in sugar metabolism and change of blood sugar are so be suitable for patients with diabetes mellitus.Unlikely fermentation in colon can be avoided digestive discomfort, not carious tooth.
Suitable sweetener, nutritious supplementary pharmaceutical and the auxiliary therapeutical agent of being the diabetes patient of xylitol: xylitol is the intermediate of human body carbohydate metabolism; Lacking insulin in vivo influences under the glycometabolism situation, need not insulin promotes, xylitol also can permeate through cell membranes; By the tissue absorption utilization; Promote liver glycogen synthetic, supply cell, and can not cause that blood glucose value raises with nutrition and energy; Eliminate the symptom more than three (many foods, many drinks, diuresis) behind the diabetic to take, be best suited for the sugar substitute of the trophism of patients with diabetes mellitus.In addition, xylitol can promote liver glycogen synthetic, and blood sugar can not rise, and can improve liver function; The anti-caries characteristic of xylitol effect in all sweeteners is best, at first is xylitol can not be produced carious tooth in the oral cavity bacterial fermentation utilization, suppresses the generation of streptococcus growth and acid; Secondly when chewing xylitol, can promote salivary secretion, saliva is many both can wash the bacterium in oral cavity, the tooth; Also can increase saliva and carious tooth spot place's basic amino acid and ammonia concentration, slow down pH value decline in the oral cavity simultaneously, the acidic materials of injury tooth are neutralized dilution; Suppressed the absorption of bacterium at dental surface; Thereby reduced the acid etching of tooth, prevented carious tooth and the generation that reduces dental plaque, consolidated tooth; Xylitol is that human body provides energy, and synthetic glycogen reduces the consumption of the protein in fat and the hepatic tissue, liver is protected and repairs, and reduces the generation of harmful ketoboidies in the human body, can not be the worry of getting fat because of eating.
Sucralose, chemical name: 4,1', 6' ,-three chloro-4,1', 6' ,-three deoxidation gala type sucrose.Sucralose is compared with other sweetener, and it possesses multinomial unrivaled superior character simultaneously: (1) sugariness is high, is 600-650 times of (2) pure taste of sucrose; Have no peculiar smell or bitter taste, the sweet taste indicatrix is almost overlapping with sucrose, and this is that other any sweetener incomparable (3) energy value is 0; Can not cause obesity; Can supply the diabetes patient, cardiovascular and cerebrovascular disease patient and the elderly use. and (4) can not cause blood glucose fluctuation, can supply diabetes patient.(5) can not cause carious tooth, favourable to dental health.
The L-arabinose is claimed pectinose, arabinose again; It is a kind of aldopentose.The L-arabinose suppresses therefore can suppress fat, the disease that prevention and treatment are relevant with hyperglycaemia because of taking in the blood sugar rising that sucrose causes as a kind of sugar low in calories.In addition; The L-arabinose mainly contains two in the function of use of food and pharmaceutical preparations; The one, can suppress the enzyme of hydrolysis disaccharide, therefore suppress because of taking in the blood sugar rising that sucrose (under the effect of small intestine invertase, resolve into glucose with fructose is absorbed) causes; Be called for short the blood sugar reducing function that suppresses the disaccharide hydrolysis.The 2nd, because of the inhibitory action of L-arabinose to the disaccharide hydrolase; Make at the sucrose that is not decomposed in the small intestine and in large intestine, produced lot of organic acids by the microorganism decomposition; This organic acid has inhibitory action to the liver synthctic fat; Add L-arabinose inhibitory action to absorption sucrose in small intestine, thereby reduce the generation of new fats in the body.It is reported, add the 3.5%L-arabinose, can suppress the absorption of 60-70% sucrose, also suppressed blood glucose value simultaneously and raise about 50% less.
Because in above-mentioned generation,, sugared composition was an empty calory or extremely low in calories; Therefore select in them one or more as generation of the present invention sugar composition; And use the generation sugar of 2-80kg at every 1000kg dairy products, the glycemic index that can reach sour milk is less than 30 effect.
Preferably, generation sugar by above-mentioned generation sugar the two or more of composition form.More preferably, in generation, is sugared by the sweet 0.5-5kg of knob, acesulfame potassium 0.5-5kg, and crystal diabetin 1-70kg forms.In another preferred scheme, in generation, is sugared by the sweet 0.5-5kg of knob, acesulfame potassium 0.5-5, and antierythrite 0.5-40kg, xylitol 0.5-30kg forms; In another preferred scheme, in generation, is sugared by Sucralose 1-20, and antierythrite 1-60kg forms; In another preferred scheme, in generation, is sugared by acesulfame potassium 0.5-5kg, crystal diabetin 0.5-40kg, and Sucralose 0.5-5kg, L-arabinose 0.5-30kg forms.
Stabilizing agent
The effect of stabilizing agent in sour milk is water-retaining property and the stability of viscidity that improves product.At present, in Yoghourt Production, stabilizing agent commonly used has the compound stabilizer of dextrin, agar, gelatin, locust bean gum, guar gum, carrageenan, sodium alginate, sodium carboxymethylcellulose and multiple combination thereof.
The present invention can use this area any stabilizing agent commonly used or the combination of multiple stabilizing agent.Preferably, select to use agar, gelatin, pectin, converted starch a kind of, two or three or four kind.Converted starch is a kind of starch through modification.Through modification, through modification, increased the natural characteristic of starch, as: gelatinization point, thermoviscosity and stability thereof, freeze-thaw stability, gel force, film forming, the transparency etc.Pectin not only can play stabilizer function, can also play the effect of gelling agent, thickener, suspending agent and emulsifying agent.Gelatin is not only stabilizing agent, or a kind of strong protecting colloid, and emulsifying ability is strong, can suppress the cohesion that protein such as milk, soya-bean milk cause because of the hydrochloric acid in gastric juice effect behind the entering stomach, helps food digestion.Agar has a kind of exceedingly useful peculiar property in the application of food industry.Its characteristics: have coagulability, stability, can form physicochemical properties such as complex compound, can be used as thickener, coagulating agent, suspending agent, emulsifying agent, antistaling agent and stabilizing agent with some material agar arts work (5).
Among the present invention, the use amount of stabilizing agent can be that every 1000kg dairy products use stabilizing agent 0.8-12kg.
More preferably, stabilizing agent of the present invention is by agar 0.2-2kg, gelatin 0.2-4kg, and pectin 0.2-1kg, converted starch 0.2-5kg forms.
Bacterial classification
Sour milk is a kind of of acidified milk, normally produces the solid product of acid cure that acid forms through lactobacillus bulgaricus and streptococcus thermophilus fermentation.Therefore, bacterial classification commonly used is lactobacillus bulgaricus and streptococcus thermophilus in the Yoghourt fermentation.
The lactobacillus bulgaricus of in using Yoghourt fermentation, using always and streptococcus thermophilus.Can also use Bifidobacterium and Lactobacillus casei.
Lactobacillus casei (Lactobacillus casei) is a kind of as probio, can tolerate organic defense mechanism, comprising the bile acid of low pH value and small intestine in the enzyme in the oral cavity, the gastric juice etc.So Lactobacillus casei get into behind the human body can be in enteron aisle large number of viable, play and regulate the intestinal flora balance, promote effects such as human consumption absorption.Simultaneously, Lactobacillus casei has efficiently hypotensive, norcholesterol, promotes cell division, produces antibody mediated immunity, functions such as enhances human body immunity and prophylaxis of cancer and inhibition tumor growth; Also have benefits such as the lactose intolerance of alleviation, allergy and give birth to health-care effect.
Bifidobacterium also is one type of important function property probio, and its characteristics maximum in invention are can the dried lactose indigestion of improving.Bifidobacterium can produce lactase in the dairy products sweat, help the patient to digest lactose.Alactasia person drinks the dairy products through the diplobacterium fermentation, just both can obtain nutrition abundant in the milk, avoids the hardship of intestines and stomach slight illness again.
Sugar-free composition of the present invention being combined with these probios, be not only for fermented yoghourt, is to obtain functional yoghourt more, and its specific functionality highlights: on the one hand, do not add sucrose in the raw material, can avoid blood sugar level to raise like this; On the other hand, there is the probio of unique health care to exist, can helps digest, prevent constipation and cell senescence, antitumor and adjusting function of human body.Utilize drinking and keeping fit of diabetes patient more.
Among the present invention, can use fermented yoghourt bacterial classification commonly used.Use amount is that every 1000kg dairy products use bacterial classification 200-250 DCU.Bacterial classification unit " DCU " or " u " are the bacterial classification measurement units, the unit of activity of expression bacterial classification.The adding of bacterial classification is often with the mode of direct putting type bacterium powder at present, and " DCU " or " u " is the measurement unit of direct putting type bacterium powder.
Preferably, bacterial classification of the present invention is made up of lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium and Lactobacillus casei.More preferably, the ratio of lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium and Lactobacillus casei is 3:3:2:2 or 3:4:2:1 or 4:4:1:1 or 4:3:2:1.
Production technology
The application's hypoglycemia patient yoghurt can obtain through the preparation method that comprises the steps as follows: will except that the batching dairy products and the bacterial classification according to described mixed; After the mixing,, mix with the residue dairy products then with wherein part dairy products dissolving; Homogeneous, sterilization then; Cooling, inoculation fermentation; Cool off after the fermentation.
In a concrete embodiment preferred, the preparation method of sour milk of the present invention comprises: (1) batching step: will be uniformly dispersed after the whole components mixing except that dairy products and bacterial classification, with the dissolving of part 55-65 ℃ of milk liquid, stir again, and subsequent use;
(2) blend step: after adding remaining milk, mix;
(3) homogeneous sterilisation step: material is carried out homogeneous under 18-25Mpa/65-75 ℃ of condition, sterilization under 95-100 ℃/300S condition;
(4) inoculation fermentation step: material is cooled to 40-45 ℃, adds direct putting type powder bacterial classification, mix 20min, close agitator; 43 ± 2 ℃ of condition bottom fermentations, the terminal point acidity Control is at 65-75
OT;
(5) cooling step: after acidity reaches requirement, stir cooling.
In addition, after cooling, sour milk of the present invention can refrigerate processing: refrigerate 18 hours down at 2-6 ℃.
Among the preparation method of sour milk of the present invention, before batching, can also comprise that former milk detects and former milk normalization step.Wherein, said raw material milk detection step is: 72
OThe alcohol protein stabilization, acidity≤18
OT boils normal; Detect fat, protein, non-fat solid and antibiotic residue; Milk temperature≤4 ℃;
Said raw material milk normalization step is: milk temperature (40-45 ℃) and circulation timei (10 minutes), milk protein content and non-fat solid must reach requirement after the standardization, i.e. protein content >=2.8%, non-fat solid >=8.1%.
The invention effect
Sour milk of the present invention has the normal color and luster of product, flavour, smell, no empyreuma, become sour, and other peculiar smell.The more important thing is that sour milk of the present invention has the hypoglycemia patient less than 30, and, in a preferred embodiment, the glycemic index of sour milk≤25.
Have only the product of hypoglycemia patient acid to be only real health-oriented products.Prior art glycemic index also of no use occurs as the product of low sugar product or health-oriented products index.The nutritionist once thought, after various starch get into digestive system, can under the effect of digestive ferment, be glucose with roughly the same speed digest and decompose.So all starch-containing food are similar to the influence of postprandial blood sugar.But the seventies in last century, the auspicious literary composition of U.S. Stamford medical college finds that the physical property of food and state are very big to the influence of starch decomposition rate.Cause owing to digest and assimilate degree varies behind the different foods entering intestines and stomach, even it is therefore contain the food of equivalent carbohydrate, also different to the influence of blood sugar for human body level.In order to distinguish the different blood glucose responses that different carbohydrate cause, Jenkins in 1981 etc. have proposed the notion of GI, are used for weighing certain food or meals and form the blood sugar concentration effect.
The different foods that contain the equal number carbohydrate, its digestibility is different with the blood glucose response that causes, and the proposition of GI notion has caused the thinking of people to carbohydrate " matter "." amount " of carbohydrate and " matter " can influence the blood sugar level in the human body simultaneously, and " matter " of carbohydrate depends on the height of GI in the food.Generally speaking, GI>70 food is high GI food, < 55 are low GI food, and 55-70 is middle GI food.Low GI food is long in the stomach and intestine time of staying, and absorptivity is low, and glucose discharges slowly, and the peak value behind the entering blood is low, and decrease speed is slow.High GI food digestion is fast, and absorptivity is high, and peak value was high after glucose got into blood.
Modern nutriology thinks that GI is a nutrition notion more useful than the chemical classification of carbohydrate, has disclosed the new relation between food and the health.Result of study shows that the incidence and development of GI and diabetes B has certain relation.Long-term high GI diet can make body that insulin requirements is increased, and increases the onset diabetes risk.Zoopery shows, uses the more Zao insulin resistance that produces of mouse of low GI forage feed with the mouse ratio of high GI forage feed.U.S. nurse health research was followed up a case by regular visits to 6 years 65173 women; The result shows; After having proofreaied and correct age, constitutional index, amount of exercise, energy and cereal fiber intake; Diabetes B is caused danger and is increased with the increase of meals GI, and when GI increased by 15 units and 20 units, the relative risk of diabetes B was respectively 1.37 (95% credibility interval is 1.09-1.71) and 1.47 (95% credibility interval is 1.16-1.86).Professional medical-care personnel's follow-up investigation was followed up a case by regular visits to 6 years 42759 normal persons' diet situation, and statistical analysis shows that food GI and onset diabetes danger are proportionate, and its result is similar with nurse's health research result.
Research shows that it is low to take in low GI food postprandial blood sugar peak value, helps glycemic control.Heilbronn etc. carry out the diet intervention in 12 weeks by a definite date to 2 overweight diabetes mellitus types of 45 examples, and the result finds to compare with high GI diet, and low GI diet can improve fasting blood-glucose and glycosylated hemoglobin (HbA1c) level.Wolever etc. to 34 routine sugar tolerances impaired (IGT) patient carry out 4 months by a definite date the diet intervention result similarly.Miller etc. to 1988-2002 in the period of 14 diabetic diets control test analyze demonstration, compare with high GI diet, low GI diet makes the HbA1c absolute value reduce by 0.43 %, relative value has on average reduced by 7.4 %.
The hypoglycemia patient of sour milk of the present invention is less than 30; Even can reach≤25, met 55 low GI foodstuff standards, the edible back of sour milk of the present invention blood sugar rises few; Glycemic control is very good; Therefore it is edible to be beneficial to very much diabetes patient, particularly diabetes B people, when not increasing the digestion burden, increases the nutrition in the sour milk.
The specific embodiment
Among the present invention, "
OT " be meant the acidity of cow's milk, generally be with in represent that with the milliliter number of 100 milliliters of 0.1N NaOH that cow's milk was consumed this is a titratable acidity, abbreviates acidity as.Following examples only are to illustrate of the present invention, and scope of the present invention is not limited thereto.
In following examples, the use amount of dairy products is 1000kg.
Embodiment 1
Preparation is by the sweet 0.5kg of knob, acesulfame potassium 5kg, and the generation sugar of the common 40kg that crystal diabetin 34.5kg forms, by agar 0.4kg, gelatin 4kg, pectin 0.6kg, the stabilizing agent of the common 10kg of converted starch 5kg.
(1) with 10Kg stabilizing agent and 40Kg for sugar, 20Kg inulin, use 300Kg, 65 ℃ of nonreactive fresh milks dissolvings, and stir 20min stirring 10min, subsequent use.
(2) mixing, quantitative.Quantitative with residue fresh milk.Be cooled to 10 ℃.
(3) homogeneous, sterilization.Material carries out homogeneous under 25Mpa/70 ℃ of condition, sterilization under 95 ℃, 300S condition.
(4) material is cooled to 40 ℃, is sprinkled into direct putting type powder bacterial classification 250u.Mix 30min.Bacterial classification and proportioning thereof are: lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, Lactobacillus casei, its ratio are 3:3:2:2.
(5) 42 ℃ of condition bottom fermentations, the terminal point acidity Control is 70
OT.
(6) turn over cylinder, cooling.After acidity reaches requirement, open frozen water, add orange flavor 1kg, agitator 30 seconds is turned over cylinder to surge tank, and temperature is controlled at 18-20 ℃.
(7) can, storage.Product can after being cooled to 20 ℃, the finished product after the can place 2-6 ℃ of refrigeration down immediately in 15min.
Embodiment 2
Preparation is by the sweet 5kg of knob, acesulfame potassium 5, and antierythrite 40kg, the generation sugar of the common 80kg that xylitol 30kg forms, by agar 0.2kg, gelatin 0.2kg, pectin 0.2kg, the stabilizing agent of the common 0.8kg of converted starch 0.2kg.
(1) the 0.8Kg stabilizing agent is mixed for sugar, 40Kg inulin with 80Kg, use 500Kg, 60 ℃ of reconstituted milk dissolvings, and stir 10min.
(2) mixing, quantitative.Add in the residue reconstituted milk, mix, quantitatively.Be cooled to 8 ℃.
(3) homogeneous, sterilization.Material carries out homogeneous under 20Mpa/70 ℃ of condition, sterilization under 95 ℃, 300S condition.
(4) material is cooled to 42 ℃, is sprinkled into direct putting type powder bacterial classification 200u.Mix 30min.Bacterial classification and proportioning thereof are: lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, Lactobacillus casei, its ratio are 3:4:2:1.
(5) 42 ℃ of condition bottom fermentations, the terminal point acidity Control is 65
OT.
(6) turn over cylinder, cooling.After acidity reaches requirement, open frozen water, agitator 30 seconds is turned over cylinder to surge tank, and temperature is controlled at 20 ℃.
(7) can, storage.Product can after being cooled to 20 ℃, the finished product after the can place 2 ℃ of refrigerations down immediately in 15min.
Embodiment 3
Preparation is by Sucralose 1kg, and the generation of the common 2kg that antierythrite 1kg forms is sugared, by agar 2kg, and gelatin 4kg, pectin 1kg, the stabilizing agent of the common 12kg of converted starch 5kg.
(1) the 12Kg stabilizing agent is mixed for sugar, 10Kg inulin with 2Kg,, and stir 10min with 400Kg65 ℃ of nonreactive fresh milk dissolving.
(2) mixing, quantitative.Add in the residue fresh milk, mix, quantitatively.
(3) homogeneous, sterilization.Material carries out homogeneous under 25Mpa/70 ℃ of condition, sterilization under 95 ℃, 300S condition.
(4) material is cooled to 45 ℃, is sprinkled into direct putting type powder bacterial classification 225u.Mix 30min.Bacterial classification and proportioning thereof are: lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, Lactobacillus casei, its ratio are 4:4:1:1.
(5) 43 ℃ of condition bottom fermentations, the terminal point acidity Control is 72
OT.
(6) turn over cylinder, cooling.After acidity reaches requirement, open frozen water, add xanthans 1.3kg, agitator 30 seconds is turned over cylinder to surge tank, and temperature is controlled at 19 ℃.
(7) can, storage.Product can after being cooled to 19 ℃, the finished product after the can place 4 ℃ of refrigerations down immediately in 15min.
Embodiment 4
Preparation is by acesulfame potassium 2kg, crystal diabetin 0.5kg, and Sucralose 3kg, the generation sugar of the common 10kg that L-arabinose 4.5kg forms, by agar 1kg, gelatin 1kg, pectin 0.5kg, the stabilizing agent of the common 4kg of converted starch 1.5kg.
(1) the 4Kg stabilizing agent is mixed for sugar with 10Kg, use 450Kg, 60 ℃ of reconstituted milk dissolvings, and stir 10min.
(2) mixing, quantitative.Quantitative with the residue reconstituted milk.Be cooled to 12 ℃.
(3) homogeneous, sterilization.Material carries out homogeneous under 20Mpa/70 ℃ of condition, sterilization under 95 ℃, 300S condition.
(4) material is cooled to 41 ℃, adds direct putting type powder bacterial classification 200u.Mix 30min.Bacterial classification and proportioning thereof are: lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, Lactobacillus casei, its ratio are 4:3:2:1.
(5) 42 ℃ of condition bottom fermentations, the terminal point acidity Control is 72
OT.
(6) turn over cylinder, cooling.After acidity reaches requirement, open frozen water, agitator 30 seconds is turned over cylinder to surge tank, and temperature is controlled at 18 ℃.
(7) can, storage.Product can after being cooled to 18 ℃, the finished product after the can place 6 ℃ of refrigerations down immediately in 15min.
Embodiment 5
Preparation is by acesulfame potassium 4kg, crystal diabetin 27kg, and Sucralose 3kg, the generation sugar of the common 50kg that L-arabinose 16kg forms, by agar 1.3kg, gelatin 3kg, pectin 0.7kg, the stabilizing agent of the common 8kg of converted starch 3kg.
Use nonreactive fresh milk, 72
OThe alcohol protein stabilization, acidity≤18
OT boils normal; Detect fat, protein, non-fat solid and antibiotic residue; Milk temperature≤4 ℃;
Milk temperature (40-45 ℃) and circulation timei (10 minutes), milk protein content and non-fat solid must reach requirement after the standardization, i.e. protein content >=2.8%, non-fat solid >=8.1%.
(1) with 8Kg stabilizing agent and 50kg for sugar, 15Kg inulin, use 300Kg, 65 ℃ of nonreactive fresh milks dissolvings, and stir 20min stirring 10min.
(2) mixing, quantitative.Quantitative with residue fresh milk.Be cooled to 10 ℃.
(3) homogeneous, sterilization.Material carries out homogeneous under 25Mpa/70 ℃ of condition, sterilization under 95 ℃, 300S condition.
(4) material is cooled to 40 ℃, is sprinkled into direct putting type powder bacterial classification 250u.Mix 30min.Bacterial classification and proportioning thereof are: lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, Lactobacillus casei, its ratio are 3:4:2:1.
(5) 42 ℃ of condition bottom fermentations, the terminal point acidity Control is 65
OT.
(6) turn over cylinder, cooling.After acidity reaches requirement, open frozen water, agitator 30 seconds is turned over cylinder to surge tank, and temperature is controlled at 20 ℃.
(7) can, storage.Product can after being cooled to 20 ℃, the finished product after the can place 2-6 ℃ of refrigeration down immediately in 15min.
Embodiment 6
Preparation by the 40kg of crystal diabetin for sugar, by agar 5kg, the stabilizing agent of the common 10kg of converted starch 5kg.
(1) with 10Kg stabilizing agent and 40Kg for sugar, 20Kg inulin, use 300Kg, 65 ℃ of nonreactive fresh milks dissolvings, and stir 20min stirring 10min, subsequent use.
(2) mixing, quantitative.Quantitative with residue fresh milk.Be cooled to 10 ℃.
(3) homogeneous, sterilization.Material carries out homogeneous under 25Mpa/70 ℃ of condition, sterilization under 95 ℃, 300S condition.
(4) material is cooled to 40 ℃, is sprinkled into direct putting type powder bacterial classification 250u.Mix 30min.Bacterial classification and proportioning thereof are: lactobacillus bulgaricus and streptococcus thermophilus, ratio are 3:2.
(5) 42 ℃ of condition bottom fermentations, the terminal point acidity Control is 70
OT.
(6) turn over cylinder, cooling.After acidity reaches requirement, open frozen water, add orange flavor 1kg, agitator 30 seconds is turned over cylinder to surge tank, and temperature is controlled at 18-20 ℃.
(7) can, storage.Product can after being cooled to 20 ℃, the finished product after the can place 2-6 ℃ of refrigeration down immediately in 15min.
Embodiment 7
Preparation is by acesulfame potassium 50kg, and the generation sugar of the common 80kg that xylitol 30kg forms is by the 0.8kg stabilizing agent of gelatin.
(1) the 0.8Kg stabilizing agent is mixed for sugar, 40Kg inulin with 80Kg, use 500Kg, 60 ℃ of reconstituted milk dissolvings, and stir 10min.
(2) mixing, quantitative.Add in the residue reconstituted milk, mix, quantitatively.Be cooled to 8 ℃.
(3) homogeneous, sterilization.Material carries out homogeneous under 20Mpa/70 ℃ of condition, sterilization under 95 ℃, 300S condition.
(4) material is cooled to 42 ℃, is sprinkled into direct putting type powder bacterial classification 200u.Mix 30min.Bacterial classification and proportioning thereof are: lactobacillus bulgaricus, hot streptococcus, Bifidobacterium, ratio are 1:1:1
(5) 42 ℃ of condition bottom fermentations, the terminal point acidity Control is 65
OT.
(6) turn over cylinder, cooling.After acidity reaches requirement, open frozen water, agitator 30 seconds is turned over cylinder to surge tank, and temperature is controlled at 20 ℃.
(7) can, storage.Product can after being cooled to 20 ℃, the finished product after the can place 2 ℃ of refrigerations down immediately in 15min.
Embodiment 8
Preparation by the 2kg of antierythrite 1kg for sugar, by gelatin 4kg, pectin 3g, the stabilizing agent of the common 12kg of converted starch 5kg.
(1) the 12Kg stabilizing agent is mixed for sugar, 10Kg inulin with 2Kg,, and stir 10min with 400Kg65 ℃ of nonreactive fresh milk dissolving.
(2) mixing, quantitative.Add in the residue fresh milk, mix, quantitatively.
(3) homogeneous, sterilization.Material carries out homogeneous under 25Mpa/70 ℃ of condition, sterilization under 95 ℃, 300S condition.
(4) material is cooled to 45 ℃, is sprinkled into direct putting type powder bacterial classification 225u.Mix 30min.Bacterial classification and proportioning thereof are: lactobacillus bulgaricus, streptococcus thermophilus, Lactobacillus casei, its ratio are 4:1:2
(5) 43 ℃ of condition bottom fermentations, the terminal point acidity Control is 72
OT.
(6) turn over cylinder, cooling.After acidity reaches requirement, open frozen water, add xanthans 1.3kg, agitator 30 seconds is turned over cylinder to surge tank, and temperature is controlled at 19 ℃.
(7) can, storage.Product can after being cooled to 19 ℃, the finished product after the can place 4 ℃ of refrigerations down immediately in 15min.
Embodiment 9
Preparation is by Sucralose 3kg, and the generation sugar of the common 10kg that L-arabinose 7g forms is by the 4kg stabilizing agent of agar pectin.
(1) the 4Kg stabilizing agent is mixed for sugar with 10Kg, use 450Kg, 60 ℃ of reconstituted milk dissolvings, and stir 10min.
(2) mixing, quantitative.Quantitative with the residue reconstituted milk.Be cooled to 12 ℃.
(3) homogeneous, sterilization.Material carries out homogeneous under 20Mpa/70 ℃ of condition, sterilization under 95 ℃, 300S condition.
(4) material is cooled to 41 ℃, adds direct putting type powder bacterial classification 200u.Mix 30min.Bacterial classification and proportioning thereof are: lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, Lactobacillus casei, its ratio are 4:3:2:1.
(5) 42 ℃ of condition bottom fermentations, the terminal point acidity Control is 72
OT.
(6) turn over cylinder, cooling.After acidity reaches requirement, open frozen water, agitator 30 seconds is turned over cylinder to surge tank, and temperature is controlled at 18 ℃.
(7) can, storage.Product can after being cooled to 18 ℃, the finished product after the can place 6 ℃ of refrigerations down immediately in 15min.
Embodiment 10
Preparation is by acesulfame potassium 30g, crystal diabetin 10kg, and the generation sugar of the common 50kg that Sucralose 10kg forms, by agar 3.3kg, gelatin 3kg, the stabilizing agent of the common 8kg of pectin 1.7kg.
Use nonreactive fresh milk, 72
OThe alcohol protein stabilization, acidity≤18
OT boils normal; Detect fat, protein, non-fat solid and antibiotic residue; Milk temperature≤4 ℃;
Milk temperature (40-45 ℃) and circulation timei (10 minutes), milk protein content and non-fat solid must reach requirement after the standardization, i.e. protein content >=2.8%, non-fat solid >=8.1%.
(1) with 8Kg stabilizing agent and 50kg for sugar, 15Kg inulin, use 300Kg, 65 ℃ of nonreactive fresh milks dissolvings, and stir 20min stirring 10min.
(2) mixing, quantitative.Quantitative with residue fresh milk.Be cooled to 10 ℃.
(3) homogeneous, sterilization.Material carries out homogeneous under 25Mpa/70 ℃ of condition, sterilization under 95 ℃, 300S condition.
(4) material is cooled to 40 ℃, is sprinkled into direct putting type powder bacterial classification 250u.Mix 30min.Bacterial classification and proportioning thereof are: lactobacillus bulgaricus and streptococcus thermophilus, its ratio are 1:1.
(5) 42 ℃ of condition bottom fermentations, the terminal point acidity Control is 65
OT.
(6) turn over cylinder, cooling.After acidity reaches requirement, open frozen water, add orange flavor 1kg, agitator 30 seconds is turned over cylinder to surge tank, and temperature is controlled at 20 ℃.
(7) can, storage.Product can after being cooled to 20 ℃, the finished product after the can place 2-6 ℃ of refrigeration down immediately in 15min.
Embodiment 11
Buy on the market and contain saccharic acid milk and yoghurt without sugar, measure the glycemic index of the sour milk of they and embodiment of the invention 1-10 as contrast.The numerical value implication of glycemic index (GI) is meant the percent value of glucose blood glucose response level in certain hour (being generally 2 hours) body of the food that contains 50 g carbohydrate and a great deal of, and reflection food is compared the speed and the ability of rising blood sugar with glucose.Usually the GI value of glucose is decided to be 100.
According to GI value calculating method at present commonly used, choose 60 and taste volunteers, one group of 5 people test the product of 10 embodiment sour milks and 2 market sour milks respectively.Let every group of personnel 12 hours on an empty stomach, feed contains the test sour milk of 50g carbohydrate, measures back 2 hours of feed, everyone plasma glucose area under a curve.Second day, 12 hours on an empty stomach, feed was measured back 2 hours of feed, everyone plasma glucose area under a curve with the glucose of aliquot.
The computing formula of GI value is: GI=(under 2 hours after the meal plasma glucose curves of test food under 2 hours after the meal plasma glucose curves of the gross area/equivalent glucose the gross area) * 100
The average result of test is following:
| Sour milk | The GI value |
| Embodiment 1 | 20 |
| Embodiment 2 | 18 |
| Embodiment 3 | 25 |
| Embodiment 4 | 22 |
| Embodiment 5 | 25 |
| Embodiment 6 | 28 |
| Sour milk embodiment 7 | 26 |
| Embodiment 8 | 26 |
| Embodiment 9 | 28 |
| Embodiment 10 | 29 |
| Commercially available yoghurt without sugar | 52 |
| The commercially available saccharic acid milk that contains | 58 |
Can know through above-mentioned experimental result; The commercially available common GI value that contains saccharic acid milk is in the product between hypoglycemia patient and the middle glycemic index boundary; The GI value of commercially available common yoghurt without sugar can reach 52; Though belong to the hypoglycemia patient product, than the GI value of sugar-containing product 6 numerical value that only descended.And the GI value of sour milk of the present invention (embodiment 1-10) all has significantly decline, all is lower than 30.As the embodiment 1-5 of preferred version of the present invention, their GI value reached 25 and below.This shows that sour milk of the present invention has the beneficial effect of outstanding substantive distinguishing features and significant low GI value, itself is to cause that blood sugar rises and the low-level healthy food of maintenance blood sugar.
Claims (8)
1. hypoglycemia patient sour milk is equipped with stabilizing agent, generation sugar, inulin with dairy products, processes through strain fermentation, it is characterized in that every 1000kg dairy products use to comprise following proportion raw material:
Stabilizing agent: 0.8-12kg is for sugar: 2-80kg inulin: 1-40kg bacterial classification: 200-250 DCU sugar of wherein said generation is selected from that knob is sweet, in the acesulfame potassium, crystal diabetin, antierythrite, xylitol, Sucralose, L-arabinose one or more; And the glycemic index of said sour milk is less than 30.
2. according to the sour milk of claim 1, it is characterized in that wherein said dairy products are nonreactive fresh milk or reconstituted milk, protein content >=2.8%, non-fat solid >=8.1%.
3. according to the sour milk of claim 1 or 2, it is characterized in that wherein said generation, sugar was by the sweet 0.5-5kg of knob, acesulfame potassium 0.5-5kg, crystal diabetin 1-70kg; Or the sweet 0.5-5kg of knob, acesulfame potassium 0.5-5, antierythrite 0.5-40kg, xylitol 0.5-30kg; Or Sucralose 1-20, antierythrite 1-60kg; Or acesulfame potassium 0.5-5kg, crystal diabetin 0.5-40kg, Sucralose 0.5-5kg, L-arabinose 0.5-30kg forms.
4. according to each sour milk of claim 1-3, it is characterized in that wherein said stabilizing agent is selected from one or more in agar, gelatin, pectin, the converted starch.
5. according to each sour milk of claim 1-4, it is characterized in that wherein said bacterial classification is made up of lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium and Lactobacillus casei.
6. according to the sour milk of claim 4, it is characterized in that: wherein said stabilizing agent is by agar 0.2-2kg, gelatin 0.2-4kg, and pectin 0.2-1kg, converted starch 0.2-5kg forms.
7. according to the sour milk of claim 5, it is characterized in that: the ratio of wherein said lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium and Lactobacillus casei is 3:3:2:2 or 3:4:2:1 or 4:4:1:1 or 4:3:2:1.
8. according to the sour milk of claim 3, it is characterized in that the glycemic index of sour milk≤25.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053228A (en) * | 2015-09-07 | 2015-11-18 | 内蒙古农业大学 | Sugar-free fermented red bean milk and preparation method thereof |
| CN105532869A (en) * | 2015-12-08 | 2016-05-04 | 石家庄君乐宝乳业有限公司 | Cane sugar-free flavor fermented milk for continuously providing energy and preparation method thereof |
| JP2016537018A (en) * | 2013-11-05 | 2016-12-01 | オプティバイオティクス リミテッド | Composition |
| CN107594532A (en) * | 2017-09-20 | 2018-01-19 | 湖南慧泽生物医药科技有限公司 | A kind of obese people dietary supplement |
| CN112244094A (en) * | 2020-10-19 | 2021-01-22 | 湖南欧比佳营养食品有限公司 | Functional yoghurt powder for middle-aged and elderly people and preparation method thereof |
| CN113080258A (en) * | 2021-04-29 | 2021-07-09 | 宜昌喜旺食品有限公司 | Xylitol yoghourt and preparation process thereof |
| CN114533862A (en) * | 2022-01-06 | 2022-05-27 | 南昌大学 | DNA vaccine for fish and preparation method and application thereof |
| CN115918728A (en) * | 2022-12-28 | 2023-04-07 | 光明乳业股份有限公司 | Zero-sucrose high-fiber fermented milk and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101595919A (en) * | 2009-07-04 | 2009-12-09 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of non-fat and non-sugar yoghurt and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101595919A (en) * | 2009-07-04 | 2009-12-09 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of non-fat and non-sugar yoghurt and preparation method thereof |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2016537018A (en) * | 2013-11-05 | 2016-12-01 | オプティバイオティクス リミテッド | Composition |
| JP2020054344A (en) * | 2013-11-05 | 2020-04-09 | オプティバイオティクス リミテッド | Composition |
| CN105053228A (en) * | 2015-09-07 | 2015-11-18 | 内蒙古农业大学 | Sugar-free fermented red bean milk and preparation method thereof |
| CN105053228B (en) * | 2015-09-07 | 2019-07-23 | 内蒙古农业大学 | A kind of sugar-free fermentation red bean cream and preparation method thereof |
| CN105532869A (en) * | 2015-12-08 | 2016-05-04 | 石家庄君乐宝乳业有限公司 | Cane sugar-free flavor fermented milk for continuously providing energy and preparation method thereof |
| CN107594532A (en) * | 2017-09-20 | 2018-01-19 | 湖南慧泽生物医药科技有限公司 | A kind of obese people dietary supplement |
| CN112244094A (en) * | 2020-10-19 | 2021-01-22 | 湖南欧比佳营养食品有限公司 | Functional yoghurt powder for middle-aged and elderly people and preparation method thereof |
| CN113080258A (en) * | 2021-04-29 | 2021-07-09 | 宜昌喜旺食品有限公司 | Xylitol yoghourt and preparation process thereof |
| CN114533862A (en) * | 2022-01-06 | 2022-05-27 | 南昌大学 | DNA vaccine for fish and preparation method and application thereof |
| CN115918728A (en) * | 2022-12-28 | 2023-04-07 | 光明乳业股份有限公司 | Zero-sucrose high-fiber fermented milk and preparation method thereof |
| CN115918728B (en) * | 2022-12-28 | 2024-09-20 | 光明乳业股份有限公司 | Zero-sucrose high-fiber fermented milk and preparation method thereof |
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