CN111406800A - Low-GI yogurt suitable for diabetics and preparation method thereof - Google Patents
Low-GI yogurt suitable for diabetics and preparation method thereof Download PDFInfo
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- CN111406800A CN111406800A CN202010441896.2A CN202010441896A CN111406800A CN 111406800 A CN111406800 A CN 111406800A CN 202010441896 A CN202010441896 A CN 202010441896A CN 111406800 A CN111406800 A CN 111406800A
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Classifications
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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 OR TREATMENT 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 OR TREATMENT 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 OR TREATMENT 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 OR TREATMENT 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
- 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
- A23V2400/123—Bulgaricus
-
- 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
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- Life Sciences & Earth Sciences (AREA)
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biophysics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention provides low GI (glycemic index) yoghourt suitable for diabetics, which is prepared from the following raw materials in parts by mass: 20-40 parts of raw milk, 5-20 parts of white kidney beans, 5-20 parts of chickpeas, 2-10 parts of resistant dextrin, 1-10 parts of inulin, 1-8 parts of konjaku flour, 1-8 parts of protein raw materials, 1-10 parts of stabilizers, 0.5-3 parts of lactic acid bacteria, 1-5 parts of sugar alcohol, 1-5 parts of functional oligosaccharides, 0.01-0.2 part of momordica grosvenori extract and 15-35 parts of water. The yoghourt provided by the invention has a lower GI value, can effectively control the peak value of blood sugar after being eaten by people needing to control blood sugar, has high content of dietary fiber and strong satiety, can play a role in controlling weight, and has smooth mouthfeel, moderate sweetness and better flavor. The preparation method is simple and easy to operate, and can realize large-scale production.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to low-GI yogurt suitable for diabetics and a preparation method thereof.
Background
Diabetes is reported by WHO to be the third most serious chronic non-infectious disease threatening human health, following tumor, cardiovascular disease. The prevalence of diabetes, one of the most important NCDs currently threatening global human health, is rapidly rising worldwide, reaching 3.7 billion worldwide in 2011 according to international diabetes union (IDF) statistics, with 80% in developing countries and an estimated near 5.5 billion in 2030 worldwide. China also faces a great challenge brought by the pandemic of diabetes. Although good guidelines for the treatment and management of diabetes are currently available, many scholars believe that the quality of life of patients remains to be improved by their own management, and the diabetes control guidelines issued by the american diabetes association indicate that diabetic self-management education is key to the prevention of acute complications and the reduction of the risk of long-term complications.
Glycemic index, gi (glycemic index), is the percent value of the blood glucose response level in a diet containing 50 grams of carbohydrate in a given time period (typically 2 hours) with an equivalent amount of glucose. The GI value defines the ability of the food to increase blood sugar, and the blood sugar level can be effectively controlled by eating the low-GI food for a long time. After the low GI food is taken, the nutrient substances are slowly digested and decomposed, and the rising speed and the rising amplitude of the blood sugar are small, so that the blood sugar of the diabetic can be well controlled.
The yoghourt is a viable bacteria type functional dairy product which is prepared by taking cow milk as a main raw material and performing mixed fermentation and refrigeration on specific lactic acid bacteria such as streptococcus thermophilus, lactobacillus bulgaricus and the like, and has excellent health-care effects of adjusting microecological balance, optimizing intestinal flora, adjusting intestinal functions, improving immunity, promoting mineral absorption and the like.
With the rapid development of economy in China and the continuous rise of food industry, the population in China is in a sub-health state and rapidly rises, consumers begin to pay attention to nutritional, healthy, environment-friendly and natural organic products, yoghourt is favored by the consumers as a dairy product which is nutritional, healthy, pure in taste and rich in variety, and the increasingly growing product diversification also continuously promotes the consumers to like the yoghourt.
However, in order to provide a good taste to yogurt, a merchant adds sucrose to yogurt, and since diabetics cannot drink sweetened milk or yogurt, foods with extremely high nutritional ingredients such as dairy products have not been concerned for a long time.
Disclosure of Invention
In view of the above, the technical problem to be solved by the present invention is to provide a low GI yogurt suitable for diabetic patients and a preparation method thereof, the yogurt provided by the present invention has a low GI value, and after people who need to control blood sugar eat the yogurt, the peak value of blood sugar can be effectively controlled, and the yogurt has a high dietary fiber content, a strong satiety effect, a weight control effect, a smooth mouthfeel, a moderate sweetness and a good flavor.
The invention provides low GI (glycemic index) yoghourt suitable for diabetics, which is prepared from the following raw materials in parts by mass:
20-40 parts of raw milk, 5-20 parts of white kidney beans, 5-20 parts of chickpeas, 2-10 parts of resistant dextrin, 1-10 parts of inulin, 1-8 parts of konjaku flour, 1-8 parts of protein raw materials, 1-10 parts of stabilizers, 0.5-3 parts of lactic acid bacteria, 1-5 parts of sugar alcohol, 1-5 parts of functional oligosaccharides, 0.001-0.02 part of momordica grosvenori extract and 15-35 parts of water.
Preferably, the lactic acid bacteria species include one or more of lactobacillus bulgaricus, streptococcus thermophilus, and bifidobacterium.
Preferably, the sugar alcohol comprises one or more of xylitol, erythritol and maltitol.
Preferably, the functional oligosaccharide comprises one or more of fructo-oligosaccharide, isomalto-oligosaccharide, galacto-oligosaccharide and xylo-oligosaccharide.
Preferably, the protein material comprises one or more of concentrated milk protein, whey protein powder and soybean protein isolate powder.
The invention also provides a preparation method of the low GI yoghurt, which comprises the following steps:
A) soaking white kidney beans and chickpeas in water, grinding the white kidney beans and the chickpeas into thick liquid, filtering the thick liquid, taking filtrate, and boiling the filtrate to obtain mixed soybean milk;
mixing the mixed soybean milk with the raw milk to obtain a mixture A;
B) dissolving a protein raw material, resistant dextrin, inulin, sugar alcohol, functional oligosaccharide, konjac flour, a stabilizer and a momordica grosvenori extract in warm water, adding the mixture A, and homogenizing to obtain a mixture B;
C) and sterilizing and cooling the mixture B, adding lactic acid bacteria for fermentation, and refrigerating to obtain the low GI yoghurt.
Preferably, in step a), the boiling time is 5 min.
Preferably, in the step B), the temperature of the warm water is 50-60 ℃, and the homogenizing pressure is 10-30 MPa.
Preferably, in the step C), the sterilization temperature is 80-100 ℃ and the sterilization time is 5-30 min.
Preferably, in the step C), the fermentation temperature is 35-45 ℃ and the fermentation time is 2-4 hours; the refrigeration temperature is 2-4 ℃, and the time is more than 12 hours.
Compared with the prior art, the invention provides low-GI yoghurt suitable for diabetics, which is prepared from the following raw materials in parts by mass: 20-40 parts of raw milk, 5-20 parts of white kidney beans, 5-20 parts of chickpeas, 2-10 parts of resistant dextrin, 1-10 parts of inulin, 1-8 parts of konjaku flour, 1-8 parts of protein raw materials, 1-10 parts of stabilizers, 0.5-3 parts of lactic acid bacteria, 1-5 parts of sugar alcohol, 1-5 parts of functional oligosaccharides, 0.01-0.2 part of momordica grosvenori extract and 15-35 parts of water. The yoghourt provided by the invention has a lower GI value, can effectively control the peak value of blood sugar after being eaten by people needing to control blood sugar, has high content of dietary fiber and strong satiety, can play a role in controlling weight, and has smooth mouthfeel, moderate sweetness and better flavor. The preparation method is simple and easy to operate, and can realize large-scale production.
Detailed Description
The invention provides low GI (glycemic index) yoghourt suitable for diabetics, which is prepared from the following raw materials in parts by mass:
20-40 parts of raw milk, 5-20 parts of white kidney beans, 5-20 parts of chickpeas, 2-10 parts of resistant dextrin, 1-4 parts of inulin, 1-8 parts of konjac flour, 1-8 parts of protein raw materials, 1-10 parts of stabilizers, 0.5-3 parts of lactic acid bacteria, 1-5 parts of sugar alcohol, 1-5 parts of functional oligosaccharides, 0.001-0.02 part of momordica grosvenori extract and 15-35 parts of water.
The raw materials for preparing the low GI yoghurt comprise 20-40 parts of raw milk, preferably 25-35 parts.
The low-GI yoghurt provided by the invention also comprises 5-20 parts of white kidney beans, preferably 5-10 parts.
The raw materials for preparing the low GI yoghurt also comprise 5-20 parts of chickpeas, preferably 10-15 parts.
The invention adopts the white kidney beans and the chickpeas with low GI value, the white kidney beans are rich in nutrition, and are rich in protein, amino acid, B vitamins and vitamin C, in addition, the white kidney beans are rich in α -amylase inhibitor, which can effectively block the decomposition of starch in high-starch foods (coarse cereals, wheaten foods, rice and related cakes and snacks) and delay the digestion and absorption of carbohydrate, the chickpeas belong to low GI value foods, wherein isoflavone, saponin and other active substances can delay the absorption of sugar by organisms, the trace element zinc can regulate lipid balance, the trace element chromium increases the activity of insulin and the number of insulin receptors in vivo, and the chickpeas have obvious improvement effect on the blood sugar of diabetic patients, thereby achieving the purposes of controlling blood sugar and improving the symptoms of diabetes.
The raw materials for preparing the low GI yoghurt also comprise 2-10 parts of resistant dextrin, preferably 4-8 parts.
The preparation raw materials of the low GI yoghurt also comprise 1-4 parts of inulin, preferably 2-3 parts.
The raw materials for preparing the low GI yoghurt also comprise 1-5 parts of functional oligosaccharide, preferably 2-4 parts. The functional oligosaccharide comprises one or more of fructo-oligosaccharide, isomaltooligosaccharide, galacto-oligosaccharide and xylo-oligosaccharide.
The invention adds prebiotics such as resistant dextrin, inulin and functional oligosaccharide, and the prebiotics are non-digestible dietary supplements which can promote the growth and the propagation of the prebiotics and the colonization in the digestive tract of a human body and can inhibit the growth of pathogenic bacteria in the intestinal tract. The prebiotics is added, so that satiety is generated, the growth of intestinal bifidobacteria and lactic acid bacteria can be promoted, the intestinal function is improved, and the like, and the weight control is facilitated. Inulin is a natural soluble dietary fiber, is hardly hydrolyzed and digested by gastric acid, and is fermented by a large amount of beneficial microorganisms in colon, so that the inulin has various health-care functions of controlling blood fat, reducing blood sugar, improving intestinal functions, promoting mineral absorption and the like. The resistant dextrin is a water-soluble dietary fiber, is processed by starch, has physiological functions of reducing blood sugar, regulating blood sugar, reducing blood fat, improving gastrointestinal flora, relaxing bowel, promoting mineral absorption and the like, and has good food processing performances of solubility, heat stability and the like, and is an ideal functional food raw material. The functional oligosaccharide has the characteristics of low calorie and low dental caries, can not be digested and absorbed in the intestinal tract, can directly enter the intestinal tract to be utilized by beneficial bacteria, promotes the proliferation of bifidobacterium, inhibits the rise of blood sugar and reduces cholesterol, basically does not increase the blood sugar and blood fat, and can not cause obesity after being ingested, thereby being used as a sweet taste product for diabetics.
The invention adopts the raw materials which are rich in dietary fiber and have low GI value to be reasonably proportioned, increases the content of the dietary fiber in the yoghourt, and can achieve the purposes of improving the sensitivity of nerve ending tissues to insulin and reducing the insulin, thereby regulating the blood sugar level of a diabetic patient.
The raw materials for preparing the low GI yoghurt also comprise 1-8 parts of konjac flour, preferably 3-6 parts. The konjac flour contains konjac glucomannan, has strong water absorption, is not easy to digest and absorb after being eaten, enhances the viscosity of chyme in the digestive tract due to the large viscosity of the glucoside glycan, and can effectively inhibit the increase of blood sugar value and promote the intestinal peristalsis by carrying a protective film formed in the intestines.
The raw materials for preparing the low GI yoghurt also comprise 1-8 parts of protein raw materials, preferably 1-5 parts. In the invention, the protein raw material comprises one or more of concentrated milk protein, whey protein powder and soybean protein isolate powder.
The raw materials for preparing the low GI yoghurt also comprise 1-10 parts of a stabilizer, preferably 1-5 parts by mass. In the invention, the stabilizer is preferably one or more of carrageenan, sodium carboxymethylcellulose, pectin, glycerol monostearate and agar.
The raw materials for preparing the low GI yoghurt also comprise 0.5-3 parts, preferably 1-2 parts. In the present invention, the lactic acid bacterial species include one or more of lactobacillus bulgaricus, streptococcus thermophilus, and bifidobacterium. Furthermore, the bifidobacteria and other lactic acid bacteria strains are compounded, so that the flavor and the taste of the product can be improved, the nutritive value of the product is improved, the digestibility of main milk components is improved due to the metabolic activity of bacteria, and the inherent bifidobacteria of a human body are supplemented, so that the nutritive value and the health-care effect of the yoghourt are further improved.
In addition, the invention adopts the combination of probiotics and prebiotics, the probiotics and prebiotics have synergistic effect, and the prebiotics can play the roles of promoting the proliferation of beneficial bacteria and enhancing the inhibition of harmful bacteria while increasing the intestinal beneficial bacteria and improving the micro-ecological balance of the intestinal tract, so that the effect of the probiotics is more obvious and lasting.
The raw materials for preparing the low GI yoghurt also comprise 1-5 parts of sugar alcohol, preferably 2-4 parts. In the present invention, the sugar alcohol includes one or more of xylitol, erythritol and maltitol.
The sugar alcohol with low GI value and the functional oligosaccharide are used for replacing white granulated sugar, maltose syrup and the like with high GI value, and the sugar alcohol has the characteristics of low sweetness, low calorie, no decayed tooth and the like, and can not stimulate insulin secretion, so the sugar alcohol is often used as a sweetening agent for patients with diabetes and obesity. The oligosaccharide has low calorie, can not be digested and absorbed in intestinal tract, can directly enter the intestinal tract to be utilized by beneficial bacterium bifidobacterium, can inhibit the rise of blood sugar and reduce cholesterol, basically does not increase blood sugar and blood fat, and can not cause obesity after being ingested, thereby being used as a sweet taste product for diabetics. The good functional properties of the sugar alcohol and the oligosaccharide increase the edible value of the yoghourt, reduce the energy value of the yoghourt, not only can meet the desire of patients with hyperglycemia and obesity to drink the yoghourt, but also can not cause excessive fluctuation of the blood sugar and the weight of the patients with hyperglycemia and obesity, and is suitable for the patients with diabetes and obesity.
The raw materials for preparing the low-GI yoghurt also comprise 0.01-0.2 part of fructus momordicae extract, preferably 0.05-0.15 part of fructus momordicae extract, the fructus momordicae extract is a commercially available product, can increase postprandial insulin and inhibit α -glucosidase, has the effect of regulating the blood sugar homeostasis of an organism, is rich in high-sweetness non-sugar saponin substances, and is widely applied to foods for diabetics and obese people.
The raw materials for preparing the low GI yogurt also comprise 15-35 parts of water.
The invention also provides a preparation method of the low GI yoghurt, which comprises the following steps:
A) soaking white kidney beans and chickpeas in water, grinding the white kidney beans and the chickpeas into thick liquid, filtering the thick liquid, taking filtrate, and boiling the filtrate to obtain mixed soybean milk;
mixing the mixed soybean milk with the raw milk to obtain a mixture A;
B) dissolving a protein raw material, resistant dextrin, inulin, sugar alcohol, functional oligosaccharide, konjac flour, a stabilizer and a momordica grosvenori extract in warm water (50-60 ℃), adding the mixture A, and homogenizing to obtain a mixture B;
C) and sterilizing and cooling the mixture B, adding lactic acid bacteria for fermentation, and refrigerating to obtain the low GI yoghurt.
The method comprises the steps of soaking white kidney beans and chickpeas in water, grinding the white kidney beans and the chickpeas into thick liquid, filtering the thick liquid, taking filtrate, and boiling the filtrate to obtain the mixed soybean milk.
Wherein the soaking time is 20-28 hours. The boiling time is 3-10 min.
After the mixed soybean milk is obtained, cooling is carried out, and then the mixed soybean milk is mixed with the raw milk to obtain a mixture A.
Then, dissolving the protein raw material, resistant dextrin, inulin, sugar alcohol, functional oligosaccharide, konjac flour, a stabilizer and the momordica grosvenori extract in water, adding the mixture A, and uniformly mixing. Then, homogenization was performed to obtain a mixture B. The homogenizing pressure is 10-30 MPa.
And sterilizing and cooling the mixture B, adding lactic acid bacteria for fermentation, and refrigerating to obtain the low GI yoghurt.
Wherein the sterilization temperature is 80-100 ℃ and the sterilization time is 5-30 min. And cooling to 42-43 ℃ after sterilization, and adding lactic acid bacteria for fermentation. And (3) performing cold storage after the fermentation is finished at the temperature of 35-45 ℃ for 2-4 hours to obtain the low-GI yoghurt. The refrigeration temperature is 2-4 ℃, and the time is more than 12 hours.
The yoghourt provided by the invention has a lower GI value, can effectively control the peak value of blood sugar after being eaten by people needing to control blood sugar, has high content of dietary fiber and strong satiety, can play a role in controlling weight, and has smooth mouthfeel, moderate sweetness and better flavor. The preparation method is simple and easy to operate, and can realize large-scale production.
For further understanding of the present invention, the following examples are provided to illustrate the low GI yogurt suitable for diabetic patients and the preparation method thereof, and the scope of the present invention is not limited by the following examples.
Example 1:
the embodiment provides a low-GI yoghurt suitable for diabetics, wherein the yoghurt comprises the following components in parts by weight: raw materials of the milk comprise 35 parts of milk, 31.992 parts of water, 6 parts of white kidney beans, 12 parts of chickpeas, 4 parts of resistant dextrin, 2 parts of inulin, 1 part of xylitol, 2 parts of isomaltose hypgather, 2 parts of konjaku flour, 2 parts of whey protein powder, 0.008 part of fructus momordicae extract, 2 parts of sodium carboxymethylcellulose and 1 part of strain (lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium in a mass ratio of 1:1: 1).
The preparation method comprises the following steps:
1) soaking white kidney bean and chickpea in clear water for 24h, grinding into slurry, filtering, taking filtrate, boiling for 5min, cooling, and adding cow milk to obtain mixture A.
2) Dissolving whey protein powder, resistant dextrin, inulin, erythrose, xylo-oligosaccharide, konjac powder, a stabilizer and a momordica grosvenori extract, adding the mixture A obtained in the step 1), uniformly mixing, and homogenizing under the pressure of 24MPa to obtain a mixture B.
3) Heating the mixture B obtained in the step 2) at 90 ℃ for 15min for sterilization, and then cooling to 42-43 ℃ to obtain a mixture C.
4) Adding lactic acid bacteria into the mixture C obtained in the step 3), and uniformly mixing to obtain a mixture D.
5) Fermenting the mixture D obtained in the step 4) at 43 ℃ for 2.5h, taking out, and refrigerating at 2-4 ℃ for 12h to obtain the yoghourt.
Example 2:
the embodiment provides a low-GI yoghurt suitable for diabetics, wherein the yoghurt comprises the following components in parts by weight: 28 parts of raw milk, 36.992 parts of water, 5 parts of white kidney beans, 12 parts of chickpeas, 5 parts of resistant dextrin, 3 parts of inulin, 1 part of xylitol, 2 parts of isomaltose hypgather, 1 part of konjaku flour, 3 parts of whey protein powder, 0.008 part of fructus momordicae extract, 2 parts of carrageenan and 1 part of strain (streptococcus thermophilus: bifidobacterium in a mass ratio of 2: 1).
The preparation method comprises the following steps:
1) soaking white kidney bean and chickpea in clear water for 24h, grinding into slurry, filtering, taking filtrate, boiling for 5min, cooling, and adding cow milk to obtain mixture A.
2) Dissolving whey protein powder, resistant dextrin, inulin, xylitol, isomaltooligosaccharide, konjac flour, a stabilizer and fructus momordicae extract in alcohol, adding the mixture A obtained in the step 1), uniformly mixing, and homogenizing under the pressure of 25MPa to obtain a mixture B.
3) Heating the mixture obtained in step 2) at 90 deg.C for 15min for sterilization, and cooling to 42-43 deg.C to obtain mixture C.
4) Adding lactic acid bacteria into the mixture C obtained in the step 3), and uniformly mixing to obtain a mixture D.
5) Fermenting the mixture D obtained in the step 4) at 43 ℃ for 2.5h, taking out, and refrigerating at 2-4 ℃ for 12h to obtain the yoghourt.
Example 3:
the embodiment provides a low-GI yoghurt suitable for diabetics, wherein the yoghurt comprises the following components in parts by weight: the milk beverage comprises, by mass, 32 parts of raw milk, 34.992 parts of water, 6 parts of white kidney beans, 10 parts of chickpeas, 5 parts of resistant dextrin, 2 parts of xylitol, 1 part of isomaltooligosaccharide, 2 parts of konjac flour, 3 parts of whey protein powder, 1 part of inulin, 0.008 part of fructus momordicae extract, 1 part of carrageenan, 1 part of pectin and 1 part of strain (streptococcus thermophilus: bifidobacterium in a mass ratio of 2: 1).
The preparation method comprises the following steps:
1) soaking white kidney bean and chickpea in clear water for 24h, grinding into slurry, filtering, taking filtrate, boiling for 5min, cooling, and adding cow milk to obtain mixture A.
2) Dissolving whey protein powder, resistant dextrin, inulin, xylitol, isomaltooligosaccharide, konjac flour, a stabilizer and fructus momordicae extract in alcohol, adding the mixture A obtained in the step 1), uniformly mixing, and homogenizing under the pressure of 25MPa to obtain a mixture B.
3) Heating the mixture obtained in step 2) at 90 deg.C for 15min for sterilization, and cooling to 42-43 deg.C to obtain mixture C.
4) Adding lactic acid bacteria into the mixture C obtained in the step 3), and uniformly mixing to obtain a mixture D.
5) Fermenting the mixture D obtained in the step 4) at 43 ℃ for 2.5h, taking out, and refrigerating at 2-4 ℃ for 12h to obtain the yoghourt.
Comparative example 1
Based on example 1, white kidney beans, chickpeas, resistant dextrin, inulin and konjac flour were omitted, and the yogurt was prepared without changing other conditions.
Comparative example 2
Based on example 1, 6 parts of white granulated sugar was replaced with sugar alcohol, functional oligosaccharide, and luo han guo extract, and the yogurt was prepared under otherwise unchanged conditions.
Comparative example 3
Based on the example 1, white kidney beans, chickpeas, resistant dextrin, inulin and konjac flour are omitted, sugar alcohol, functional oligosaccharides and momordica grosvenori extract are replaced by 6 parts of white granulated sugar, and other conditions are unchanged to prepare the yogurt.
1. Nutritional ingredient testing
The products of examples 1-3 were tested for nutritional content according to the national standard method, and the results are shown in the following table:
2. sensory index
Sensory evaluation was performed on the low-GI yogurts prepared by the formulas and the production processes described in examples 1 to 3 and comparative examples, and 13 trained panelists were selected to perform organization status, color, smell, and taste evaluation, with sensory evaluation criteria shown in table 1:
TABLE 1 sensory evaluation criteria
The results are shown in Table 2, and Table 2 shows the results of sensory evaluation.
TABLE 2 sensory evaluation results
According to the sensory evaluation result analysis of the embodiment, the low-GI yoghurt prepared in the range of the raw material proportion and the technical process parameters has strong yoghurt taste, fine and smooth mouthfeel, moderate sour and sweet taste and better flavor.
3. Glycemic index determination
The product of example 1 was subjected to blood glucose test (food glycemic index assay method WS/T652-20192019-12-01), and 13 healthy adult volunteers (see WS/T652-2019 "food glycemic index assay method") were selected for testing, wherein the volunteers were 21-37 years old, the mean age was 26 ± 5.5 years old, and the mean Body Mass Index (BMI): 22.3. + -. 0.9kg/m2The labor is light, and the history of diabetes and other metabolic diseases is not existed. The experimental method adopts a fingertip tubule method to test the blood sugar.
Subjects were 20: after 00, fasting was performed until the next morning, and fasting blood glucose was measured by the fingertip capillary method. Two groups were consumed, one group with 50g glucose and the other group with 667g (50 g equivalent carbohydrate) of basal formula sample with a low glycemic index, and fingertip capillary blood glucose levels were tested at 15, 30, 45, 60, 75, 90, 120min post-meal, respectively. The blood glucose index is calculated according to the following formula, the result is shown in tables 3-4, and the blood glucose value in tables 3-4 is the mean value.
TABLE 3 blood glucose levels after consumption of the yoghurt prepared in example 1
The GI value of the low glycemic index base formula sample of example 1 of the invention was calculated to be 18.8 for low GI diets (GI ≦ 55). Therefore, the basic food formula with the low sugar generation index, which is prepared by the invention, can effectively reduce postprandial blood sugar, thereby achieving the function of assisting in controlling blood sugar.
The product of example 2 was subjected to a blood glucose test in two groups, one group fed with 50g of glucose and the other group fed with 674g (equal amount of 50g carbohydrate) of a basal formula sample with a low glycemic index, and the other operations were as in example 1. Table 4 blood glucose levels after eating the yoghurt prepared in example 2
The GI value of the low glycemic index base formula sample of example 2 of the invention was calculated to be 16.7 for low GI diets (GI ≦ 55). Therefore, the basic food formula with the low sugar generation index, which is prepared by the invention, can effectively reduce postprandial blood sugar, thereby achieving the function of assisting in controlling blood sugar.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. The low-GI yogurt suitable for diabetics is characterized by being prepared from the following raw materials in parts by mass:
20-40 parts of raw milk, 5-20 parts of white kidney beans, 5-20 parts of chickpeas, 2-10 parts of resistant dextrin, 1-10 parts of inulin, 1-8 parts of konjaku flour, 1-8 parts of protein raw materials, 1-10 parts of stabilizers, 0.5-3 parts of lactic acid bacteria, 1-5 parts of sugar alcohol, 1-5 parts of functional oligosaccharides, 0.001-0.02 part of momordica grosvenori extract and 15-35 parts of water.
2. The low GI yogurt of claim 1, wherein the lactic acid bacterial species comprise one or more of Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium.
3. The low GI yogurt of claim 1, wherein the sugar alcohol comprises one or more of xylitol, erythritol, and maltitol.
4. The low GI yogurt of claim 1, wherein the functional oligosaccharides comprise one or more of fructooligosaccharides, isomaltooligosaccharides, galactooligosaccharides, and xylooligosaccharides.
5. The low GI yogurt of claim 1, wherein the protein material comprises one or more of concentrated milk protein, whey protein powder, soy protein isolate powder.
6. A method for preparing a low GI yogurt according to any one of claims 1 to 5, comprising the steps of:
A) soaking white kidney beans and chickpeas in water, grinding the white kidney beans and the chickpeas into thick liquid, filtering the thick liquid, taking filtrate, and boiling the filtrate to obtain mixed soybean milk;
mixing the mixed soybean milk with the raw milk to obtain a mixture A;
B) dissolving a protein raw material, resistant dextrin, inulin, sugar alcohol, functional oligosaccharide, konjac flour, a stabilizer and a momordica grosvenori extract in warm water, adding the mixture A, and homogenizing to obtain a mixture B;
C) and sterilizing and cooling the mixture B, adding lactic acid bacteria for fermentation, and refrigerating to obtain the low GI yoghurt.
7. The method according to claim 6, wherein the boiling time in step A) is 5 min.
8. The method according to claim 6, wherein the temperature of the warm water in the step B) is 50 to 60 ℃ and the pressure for homogenization is 10 to 30 MPa.
9. The method according to claim 6, wherein the sterilization temperature in step C) is 80-100 ℃ for 5-30 min.
10. The preparation method according to claim 6, wherein in the step C), the fermentation temperature is 35-45 ℃ and the fermentation time is 2-4 hours; the refrigeration temperature is 2-4 ℃, and the time is more than 12 hours.
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| CN112869011A (en) * | 2021-01-26 | 2021-06-01 | 四川省食品发酵工业研究设计院有限公司 | Method for making low-GI (glycemic index) coarse cereal noodles |
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| CN113729151A (en) * | 2021-08-24 | 2021-12-03 | 安徽青松食品有限公司 | Low-GI coarse cereal staple food steamed bread and preparation method thereof |
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