阅读说明：本技术 一种具有降血压功能的高钙低糖酸奶及其制备方法 (High-calcium low-sugar yogurt with blood pressure lowering function and preparation method thereof ) 是由 王立顺 孔超越 李占明 于 2018-06-21 设计创作，主要内容包括：本发明提供一种具有降血压功能的高钙低糖酸奶及其制备方法,所述高钙酸奶原料按重量百分比为：氢氧化钙0.04％～0.16％,糖1％～4.5％、发酵剂0.01～1％,牛奶余量。本发明在大量实验研究基础上,巧妙地将氢氧化钙作为制备高钙酸奶的添加剂,并解决了限制添加氢氧化钙的种种因素,创造性的发明了添加氢氧化钙的高钙低糖酸奶。本发明的酸奶不仅能够赋予酸奶高钙的营养价值,并且能维持酸奶的质构,保证酸奶的稳定性。另外,本发明酸奶长期食用对于高血压有一定疗效,可以食疗形式辅助治疗高血压；本发明提供的新型高钙低糖酸奶是一种口感细腻、营养丰富、风味独特的酸奶,适合普通消费者、缺钙人群和对糖含量敏感人群饮用。(The invention provides high-calcium low-sugar yoghourt with a function of reducing blood pressure and a preparation method thereof, wherein the high-calcium yoghourt comprises the following raw materials in percentage by weight: 0.04-0.16% of calcium hydroxide, 1-4.5% of sugar, 0.01-1% of leavening agent and the balance of milk. On the basis of a large amount of experimental researches, the calcium hydroxide is skillfully used as an additive for preparing the high-calcium yoghourt, various factors for limiting the addition of the calcium hydroxide are solved, and the high-calcium low-sugar yoghourt added with the calcium hydroxide is creatively invented. The yoghourt disclosed by the invention not only can endow the yoghourt with high calcium nutritive value, but also can maintain the texture of the yoghourt and ensure the stability of the yoghourt. In addition, the yoghourt has a certain curative effect on hypertension after being eaten for a long time, and can be used for adjuvant therapy of hypertension in a food therapy mode; the novel high-calcium low-sugar yoghourt provided by the invention is yoghourt with fine and smooth taste, rich nutrition and unique flavor, and is suitable for common consumers, people with calcium deficiency and people sensitive to sugar content.)

1. The high-calcium low-sugar yogurt is characterized by comprising the following raw materials in percentage by weight: 0.04-0.16% of calcium hydroxide, 1-4.5% of sugar, 0.01-1% of leavening agent and the balance of milk.

2. The high-calcium low-sugar yogurt according to claim 1, wherein the starter comprises Lactobacillus bulgaricus and Streptococcus thermophilus.

3. The high-calcium low-sugar yogurt according to claim 2, wherein the starter culture further comprises one or more probiotics selected from lactobacillus acidophilus, bifidobacterium BB-12, bifidobacterium longum, bifidobacterium breve, bifidobacterium lactis, bifidobacterium adolescentis, bifidobacterium bifidum, bifidobacterium infantis, lactobacillus reuteri, lactococcus lactis subsp.

4. The method for preparing the high-calcium low-sugar yogurt as claimed in claim 1, which comprises the following steps:

(1) pretreatment of calcium hydroxide: mixing with sterile water five times of calcium hydroxide and pre-cooled at 4 deg.C to obtain suspension;

(2) and (3) fermentation of ingredients: mixing sugar and milk raw materials at 55-65 deg.C, circulating for 20-30 min, mixing, degassing the obtained milk mixture, homogenizing, and sterilizing; after the milk mixture is cooled, slowly adding the calcium hydroxide suspension obtained in the step (1) into the milk mixture while uniformly mixing according to the proportion, and performing mixing circulation at 4 ℃ for 10-20 min; adding a fermenting agent according to a ratio, and stopping fermentation until the acidity of the mixed material reaches 70-80 DEG T;

(3) filling: and (3) cooling the yoghourt obtained in the step (2) to below 20 ℃, filling and sealing, refrigerating the filled yoghourt at 2-6 ℃, and then ripening to obtain the novel high-calcium low-sugar yoghourt.

5. The method for preparing high-calcium low-sugar yogurt according to claim 4, wherein the amount of calcium hydroxide added is 0.5-2.0 g/L.

6. The preparation method of the high-calcium low-sugar yogurt according to claim 4, wherein the homogenization temperature in the step (2) is 60-65 ℃, and the pressure is 17-19 MPa; the sterilization temperature and time are 90-121 ℃ and 20 min-30 s.

7. The method for preparing a high calcium low sugar yogurt as claimed in claim 4, wherein the cooling of the milk mixture in step (2) means cooling to 4 ℃.

8. The use of the high-calcium low-sugar yogurt of claim 1 in the preparation of health foods for lowering blood pressure.

Technical Field

The invention relates to the field of dairy processing, in particular to a high-calcium low-sugar yogurt product with a blood pressure lowering function and a preparation method thereof.

Background

Calcium is an indispensable substance for life and health maintenance, and plays an important role in life activities. The content of calcium in the inorganic substances constituting the human body is the largest, and the adult weighs 1-1.2 kg. Calcium plays an important physiological regulatory role in all cell functions of the human body. Calcium is an activator of more than 200 enzymes in the human body, and plays an important role in muscle contraction, cell excitation, and blood coagulation. Calcium deficiency can cause various diseases and seriously harm the health of human bodies.

According to the data published by the Chinese Nutrition society of 'dietary nutrient reference intakes of Chinese residents', the daily intake of calcium of an adult can reach 800 mg. While the national nutrient survey of the health department shows that: chinese people are generally lack of calcium, and the intake amount is only 40-50% of that required by human bodies. The calcium intake of children is only about 1/3 of the recommended dietary amount. The method is probably related to the habit that a large amount of dairy products are not consumed, reports show that the dairy product intake of Chinese people is far from enough, and the best calcium supplement mode which is generally accepted by the world is not popularized in China. In addition, the Chinese diet is mainly made of plant foods, the calcium content of the foods is low, and oxalic acid, plant acid and the like in the foods also influence the absorption of calcium, so that the deficiency of calcium is aggravated. In addition to dietary habit limitations, lactose intolerance is also a major reason why Chinese "dislike" milk. Therefore, the yoghurt is one of the best choices for supplementing calcium for Chinese people, in particular to supplement the calcium by the high-calcium yoghurt.

The patent 99109117.5 entitled "high calcium yoghurt and preparation thereof" provides a yoghurt added with calcium, the calcium-containing substances added in the patent are: calcium acetate, calcium amino acid, calcium gluconate, microorganism C calcium, calcium citrate, and calcium L-threonate. The calcium-containing substances usually need to be additionally added with additives such as disodium ethylenediamine tetraacetic acid and sodium tripolyphosphate to maintain the mouthfeel and stability of the yoghurt, and do not meet the higher and higher requirements of consumers on healthy diet.

Calcium hydroxide has the chemical formula of Ca (OH)₂The common name of slaked lime or slaked lime is a white powdery solid. Food grade calcium hydroxide has been widely used in the food industry. Calcium hydroxide is widely used as a raw material in the calcium agent production industry and the food processing industry; calcium hydroxide is used as a buffering agent, a neutralizing agent and a curing agent and is widely used for beer, cheese and cocoa products; konjak gel food produced by using calcium hydroxide has good shape, taste and colorHas great advantages, is economical and applicable, and is used for adding alkali into food which is used all the time since ancient times in China; meanwhile, a certain amount of calcium hydroxide is added into the milk powder to adjust the pH value of the milk powder so that the milk powder can be uniformly dispersed when dissolved in water, and calcium ions can also play a role in strengthening nutrition.

At present, the current situation of domestic yoghourt is always limited to fruits, grains and low-sugar or sugar-free aspects, and few high-calcium low-sugar yogurts are really innovated and developed aiming at the current situation of general calcium deficiency in China. Therefore, the calcium hydroxide is creatively proposed to be added into the yoghourt to become a novel calcium supplement, and the calcium supplement has great market prospect certainly.

Calcium hydroxide is slightly soluble in water and has low solubility, and if the calcium hydroxide is added into the yoghourt in a conventional ingredient adding mode, the calcium hydroxide is easy to form lumps, so that the mouthfeel of the yoghourt is influenced, and even the normal production is influenced; in addition, the excessive addition of the calcium hydroxide can cause the acidity of the yoghourt to be excessively reduced and the mouthfeel to be influenced. At present, no related research for applying calcium hydroxide to yoghourt exists. Therefore, the problem of how to avoid the formation of calcium hydroxide lumps, the ratio of calcium hydroxide to milk, the influence of calcium hydroxide on the quality of the yogurt and the like needs to be deeply researched, and the high-quality high-calcium yogurt added with calcium hydroxide can be produced.

Meanwhile, a recent sampling survey of people over 18 years old and over 45 million people for 4 years shows that the prevalence rate of hypertension of adults in China is 23.2%, and the prevalence rate is increased by 5.2% compared with that in 2002 (blood pressure exceeds 140/90 mm Hg, namely the hypertension is considered). The prevalence rate of the hypertension in the early stage (139-120/89-80 mm Hg) is as high as 41.3%, which is 4.35 hundred million people, and is worried about.

The American scientist surveys that the incidence rate of hypertension is 2-3 times that of hypertension with the daily calcium intake less than 500mg and more than 1200 mg. Epidemiology in China also proves that the average daily calcium intake of people is large, and the blood pressure is low, and the average daily calcium intake of people is small, and vice versa. Calcium deficiency affects the increase of renin secretion of kidney, angiotensin, vasoconstriction, vascular hardening and thickening, arteriosclerosis and continuous increase of blood pressure; calcium deficiency causes an increase in parathyroid hormone (PTH), which impairs calcium ion channel function, resulting in an increase in intracellular calcium content, resulting in an increase in blood pressure. Proper calcium supplement is beneficial to blood pressure reduction.

Disclosure of Invention

The first purpose of the invention is to provide the high-calcium low-sugar yoghourt which takes calcium hydroxide as a calcium source and has uniform, stable and good mouthfeel.

The second purpose of the invention is to provide a preparation method of the high-calcium low-sugar yoghurt.

The third purpose of the invention is to provide the application of the high-calcium low-sugar yoghourt in preparing the health-care food for reducing blood pressure.

In order to realize the first purpose of the invention, the invention provides high-calcium low-sugar yoghurt, which is characterized in that the yoghurt comprises the following raw materials in percentage by weight: 0.04-0.16% of calcium hydroxide, 1-4.5% of sugar, 0.01-1% of leavening agent and the balance of milk.

As a preferred embodiment, the starter culture comprises Lactobacillus bulgaricus and Streptococcus thermophilus.

Preferably, the leavening agent further comprises one or more probiotics selected from lactobacillus acidophilus, bifidobacterium BB-12, bifidobacterium longum, bifidobacterium breve, bifidobacterium lactis, bifidobacterium adolescentis, bifidobacterium bifidum, bifidobacterium infantis, lactobacillus reuteri, lactococcus lactis subsp.

In order to achieve the second object, the invention provides a preparation method of high-calcium low-sugar yoghurt, which is characterized by comprising the following steps:

(1) pretreatment of calcium hydroxide: mixing with sterile water five times of calcium hydroxide and pre-cooled at 4 deg.C to obtain suspension;

(2) and (3) fermentation of ingredients: mixing sugar and milk raw materials at 55-65 deg.C, circulating for 20-30 min, mixing, degassing the obtained milk mixture, homogenizing, and sterilizing; after the milk mixture is cooled, slowly adding the calcium hydroxide suspension obtained in the step (1) into the milk mixture while uniformly mixing according to the proportion, and performing mixing circulation at 4 ℃ for 10-20 min; adding a fermenting agent according to a ratio, and stopping fermentation until the acidity of the mixed material reaches 70-80 DEG T;

(3) filling: and (3) cooling the yoghourt obtained in the step (2) to below 20 ℃, filling and sealing, refrigerating the filled yoghourt at 2-6 ℃, and then ripening to obtain the novel high-calcium low-sugar yoghourt.

Preferably, the amount of calcium hydroxide added is 0.5 to 2.0 g/L.

As a preferable scheme, the temperature of homogenizing in the step (2) is 60-65 ℃, and the pressure is 17-19 MPa; the sterilization temperature and time are 90-121 ℃ and 20 min-30 s.

As a preferred embodiment, the cooling of the milk mixture in step (2) means cooling to 4 ℃.

In order to realize the third purpose of the invention, the invention provides the application of the high-calcium low-sugar yoghourt in preparing the health-care food for reducing blood pressure.

The main raw material of the yoghourt of the invention, namely the milk (raw milk), is fresh milk which accords with the national raw milk standard GB19301, can also be a reduction product which is reduced by milk ingredients such as milk powder, condensed milk, whey protein and the like, and can also be one or more of high-fat milk, whole milk, skimmed milk and partially skimmed milk, namely the milk adopted by the invention can be fresh milk, or a reduction product which is reduced by milk powder, condensed milk or whey protein, or one or more of high-fat milk, whole milk, skimmed milk and partially skimmed milk.

A certain amount of white granulated sugar can be added into the high-quality natural yogurt provided by the invention, wherein the addition amount of the white granulated sugar is 1-4.5%.

In the invention, a proper amount of essence and flavor can be added according to the taste requirement of the product, and the addition amount of the essence and flavor can not be counted in the total amount of the yoghourt.

The invention innovatively provides high-quality high-calcium low-sugar yogurt and a preparation method thereof, and provides a use strategy and a method of calcium hydroxide in yogurt fermentation. Calcium hydroxide is added into the yoghourt, has the functions of a buffering agent, a neutralizing agent and a curing agent, and can improve the pH value of initial fermentation to promote the growth of probiotics; the calcium lactate can be generated by reaction with lactic acid in the yoghourt, so that the calcium source with high quality is provided for human bodies, and the addition of sugar can be reduced without affecting the taste; meanwhile, calcium hydroxide is used as a curing agent, has the effect of thickening and stabilizing the whole yoghourt system, does not need to add other stabilizers, can better maintain the stability of the yoghourt, and endows the yoghourt with the characteristics of purity and health.

The high-quality yoghourt prepared by the invention is only added with calcium hydroxide, has simple and pure ingredients and meets the edible requirements of current consumers; meanwhile, compared with other additives of high-calcium yoghourt, the yoghourt produced by adding the calcium hydroxide has good stability and mouthfeel, can assist in reducing blood pressure, is also suitable for common consumers, people with calcium deficiency and people sensitive to sugar content, and is certainly popular with consumers. The adding condition of the calcium hydroxide is strictly screened and very strict, food-grade calcium hydroxide is dissolved in 4 ℃ sterile water in advance to form suspension, the suspension is slowly added into the 4 ℃ mixed material before fermentation, and the adding amount of the suspension also has obvious influence on the quality of the yoghourt and the blood pressure reducing effect of the yoghourt. The yogurt provided by the invention can obtain very high-quality yogurt with various performances exceeding expectations under various parameters, and can obviously relieve hypertension symptoms due to uncertain reasons, such as the addition of calcium hydroxide, certain substances generated after the calcium hydroxide and probiotics act, and products generated after the probiotics are fermented.

The invention has the advantages that the yoghourt takes the yoghourt as the carrier, skillfully utilizes the calcium hydroxide and is added with probiotics to form the nutritional and healthy high-calcium low-sugar yoghourt which is suitable for common consumers, people with calcium deficiency and people sensitive to sugar content. Meanwhile, the yoghourt has a certain curative effect on hypertension after being eaten for a long time, can be used for treating hypertension in an auxiliary way in a food therapy mode, is greatly beneficial to hypertension people in China, and has a very wide application prospect.

Drawings

FIG. 1 shows the effect of the addition of water-pre-dissolved calcium hydroxide at different ratios on the centrifugal sedimentation rate of a liquid milk system at 4 deg.C, 37 deg.C and 55 deg.C. A,4 ℃; b,37 ℃; c,55 ℃.

FIG. 2 is the change in systolic blood pressure in rats after 6 weeks of administration of yoghurt containing calcium hydroxide and probiotics.

FIG. 3 is the change in diastolic blood pressure in rats after 6 weeks of administration of yoghurt containing calcium hydroxide and probiotics.

Detailed Description

Hereinafter, the technique of the present invention will be described in detail with reference to specific embodiments. It should be understood that the following detailed description is only for the purpose of assisting those skilled in the art in understanding the present invention, and is not intended to limit the present invention.