NORMAL-TEMPERATURE ZERO-SUGAR YOGURT AND MANUFACTURING METHOD THEREFOR

WIPO Patent Application WO/2024/067400

A1

A normal-temperature zero-sugar yogurt, a manufacturing method therefor and a use thereof. The normal-temperature zero-sugar yogurt is prepared by fermenting, with streptococcus thermophilus, lactobacillus bulgaricus, and bifidobacterium longum BBMN 68 as fermentation strains, raw milk, a stabilizer, a sweetening agent, inulin or xylooligosaccharide, whey protein, and a golden-and-silver honeysuckle extract. The golden-and-silver honeysuckle extract is a water extract obtained by crushing golden-and-silver honeysuckle vacuum freeze-dried powder and then adding water for leaching. The yoghourt has the effects of regulating the body weight, the body fat percentage and the gut flora and assisting in losing weight.

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JP2006512912	Fermented dairy products containing tripeptide VPP and / or IPP

JIANG YUNYUN (CN)
LAI MENGXUAN (CN)
WU XIUYING (CN)
LIU HONGXIA (CN)
ZHANG YANLIANG (CN)
GUO YANRONG (CN)
FENG XUDONG (CN)

PCT/CN2023/120728

April 04, 2024

September 22, 2023

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MENGNIU DAIRY GROUP CO LTD (CN)

A23C9/13

CN114190438A	2022-03-18
CN106922819A	2017-07-07
CN114190437A	2022-03-18
CN108013098A	2018-05-11
CN101715816A	2010-06-02

CHINA SCIENCE PATENT & TRADEMARK AGENT LTD. (CN)

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