42results about How to "Alleviate intolerance" patented technology

The invention discloses a raw material composition of a fermented dairy product, which comprises a milk raw material and a zymocyte strain; the milk raw material comprises the following compositions: animal milk, fruit and vegetable juice and a thickening agent; and the zymocyte strain is at least lactobacillus plantarum. The invention also discloses a method for preparing the fermented dairy product by the raw material composition of the fermented dairy product and the prepared fermented dairy product. The invention overcomes the defects in the prior art that lactobacillus plantarum grows slowly or can not grow in animal milk and can not be fermented to prepare dairy products; and the fermented dairy product provided by the invention contains lactobacillus plantarum and metabolites thereof, so the product facilitates the balance of intestinal microecology, is helpful to enhance body immunity, and has good flavor and mouthfeel. The invention further widens the application range of lactobacillus plantarum.

The invention relates to a preparation method for probiotic yoghurt. The preparation method is characterized in that: the preparation method comprises the following steps: evenly mixing fresh milk, sucrose and a stabilizer; carrying out homogenizing and sterilization; and then adding a ferment prepared from probiotic powder with high activity to prepare the probiotic yoghurt through mixing and fermentation. The prepared yoghurt contains probiotics with a high survival rate, and has higher nutritive value.

The invention discloses a method for making tofu coagulant by lactic acid bacteria fermenting yellow jelly water. After activating Streptococcus thermophilus and Lactobacillus bulgaricus, they are inserted into the yellow jelly water, and the inoculum amount is 0.8-3.5% of the weight of the yellow jelly water. The sucrose with 8-10% of the weight of yellow pulp water is fermented at 37-43 DEG C for 4-8 hours, and when the pH of the fermented liquid is 3.0-4.5, the liquid bean curd coagulant is obtained. The invention recycles yellow pulp water as waste, and obtains a novel natural bean curd coagulant through fermentation of lactic acid bacteria. The method has the advantages of simple process and convenient operation, and is beneficial to maintaining the activity of bacteria. In addition, waste utilization is economical and environmentally friendly, and it is an environmentally friendly technology. The method has the advantages of low cost, no pollution, simple process, simple operation, continuous production, high production efficiency, good biological activity and stability of the product, and the like.

The invention relates to a probiotic goat milk tablet and a preparation method of the probiotic goat milk tablet. The method comprises the methods that firstly, activated probiotic is taken and is inoculated into an MRS (Man Rogosa Sharpe) culture medium to be cultured, then, the centrifugation is carried out, the materials are made into probiotic mud, composite freeze drying protecting agents are added into the probiotic mud, the vacuum freeze drying is carried out to obtain freeze drying probiotic powder, goat milk is subjected to purification and standardization and is then subjected to pressure reduction concentration, so that the solid content reaches 42 to 50, and raw material goat milk is obtained, the raw material goat milk is subjected to spray drying cooling, after the temperature is lowered to the room temperature, the raw material goat milk is sieved by a sieve being 40 to 80 meshes, goat milk powder is obtained, the goat milk powder, the freeze drying probiotic powder, cane sugar, glucose and magnesium stearate are uniformly mixed, then, a single impact type tablet machine is used for making the goat milk powder containing the probiotics into the probiotic goat milk tablets. The major ingredient in the probiotic goat milk tablet provided by the invention is goat milk powder, in addition, the probiotic is added into the goat milk powder, and the important physiological effects of improving the intestinal flora structures, promoting the propagation of beneficial bacteria in the intestinal tract, inhibiting the growth of harmful bacteria, eliminating carcinogens, improving the immunity of the organism, reducing the cholesterol, relieving lactose intolerance and the like are realized.

The invention discloses microbial fermentation feed. The microbial fermentation feed is prepared from, by weight, 3-5 parts of a complex microbial agent, 680-730 parts of a fermentation raw material,275-325 parts of an energy raw material, 350-400 parts of water and 1-2 parts of brown sugar by mixed fermentation. The complex microbial agent is made by mixing of 5-6 of bacillus subtilis, enterococcus faecalis, plant lactobacillus, bacillus pumilus, clostridium butyricum, bacillus megaterium, bacillus amyloliquefaciens or lactobacillus casei. By fermentation treatment of the fermentation raw material and the energy raw material with the complex fermentation strain, enzymolysis of coarse fibers in the fermentation raw material is realized, organic nitrogen and inorganic nitrogen, which can be hardly used by animals, in the fermentation raw material are converted into bacterial protein, and macromolecular carbohydrates, which cannot be absorbed by the animal, in the energy raw material are converted into absorbable low-molecule carbohydrates.

The present invention provides an yoghurt basic material of layered flavourous fermented yoghurt. Its raw material includes the following ingredients: (by wt%) 68-95% of milk, 0.03-15% of sweetener, 3-15% of milk protein powder, 0.2-2.0% of thickening agent and 0.1-0.6 u / kg of lactics. Said invention also provides preparation method of said yoghurt basic material and layered flavourous fermented yoghurt produced by using said basic material.

The present invention relates to the preparation process of probiotics preparation based on human somatology. The materials for the probiotics preparations are classified based on the body constitutions. The medicated food material of the basic recipe is inoculated with probiotics and through high temperature aerobic fermentation and low temperature anaerobic fermentation to form the probiotics preparation of basic recipe, with the probiotics being black tea fungus. The probiotics preparation of tempering recipe is compounded based on the body constitutions. The present invention raises the utilization of Chinese medicinal materials, and the probiotics preparation has rich nutrients, good taste, reasonable recipe, determined use and high health effect, and may be used in preventing several diseases.

The invention discloses a high-dietary-fiber bran and red jujube probiotics chewing tablet. The chewing tablet is prepared by pelleting, low-temperature drying, size stabilizing and tabletting of bran and red jujube fermented grain powder, a flavoring agent, a coagulator and a lubricant, wheat bran powder rich in dietary fiber and red jujube mud with full function and high sugar content are taken as raw materials, lactobacillus plantarum and leuconostoc mesenteroides subjected to domestication expanding culture are taken as leavening agents, and the chewing tablet is made through solid state fermentation, vacuum freeze drying and high-speed crushing. The high-dietary-fiber bran and red jujube probiotics chewing tablet has the advantages of easy obtain of the materials, low cost, few addition of supplementary materials, palatable flavor, high dietary fiber content and rich nutrient and intestinal probiotics of the lactobacillus plantarum and leuconostoc mesenteroides, and combined colony count is maintained at 8X107cfu / g above level within the product warranty period; the chewing tablet having good conditioning and healthcare functions on human constipation is a good healthcare food and can be chewed and eaten directly.

The invention relates to a probiotic formulated milk powder and a preparation method thereof. The probiotic formulated milk powder comprises a milk powder raw material, a milk powder auxiliary material and a nutrient supplement. The probiotic formulated milk powder is characterized in that the nutrient supplement comprises at least one or more probiotics and one or more selected from a group consisting of taurine, vitamin A, vitamin D, vitamin E, vitamin C, folic acid, calcium carbonate, ferrous sulfate and zinc sulfate, and the percentages of the above components are mass percentages of the components in the milk powder. Compared with the prior art, the invention has the advantages that the above materials produce acid and fragrance after fermentation by Streptococcus thermophilus and Lactobacillus bulgaricus, so the produced probiotic formulated milk powder has unique taste and smell and is more popular among consumers; and Bifidobacterium animalis Bb-12, Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus plantarum, Bifidobacterium amphibians, Lactobacillus rhamnosus, Lactobacillus casei and Bifidobacterium infantis blended into the milk powder in a dry mixing manner have functions as described in the specification.

The invention discloses a whey protein solid beverage containing N-acetylneuraminic acid. The beverage is prepared from sugar, concentrated whey protein powder, whole milk powder, N-acetylneuraminic acid, probiotics, prebiotics, ethylenediaminetetraacetic acid ferric sodium salt and casein phosphopeptides. According to the whey protein solid beverage, all raw materials are effectively combined, the immunity of all kinds of people including infants and young children can be effectively enhanced, the whey protein content is high, nutrition is rich, absorption is facilitated, and more sufficientnutrition and energy can be provided for drinkers.

The invention particularly relates to a sugar-free brown lactic acid bacteria drink and a preparation method thereof. The sugar-free brown lactic acid bacteria drink is prepared from, by weight, 0.5-1.5 parts of xylose, 0.003-0.015 part of lactase, 99.485-98.497 parts of skim milk and protease accounting for 0.03-0.08% of the final constant volume of the sugar-free brown lactic acid bacteria drink. According to the sugar-free brown lactic acid bacteria drink, lactase is used for decomposing lactose to generate glucose and galactose, so that the content of lactose in the product is reduced, and lactose intolerance is relieved; xylose is used for replacing glucose to be directly subjected to a Maillard reaction with protein in milk powder, so that addition of exogenous glucose is reduced or even omitted; protease is used for decomposing macromolecular casein in cow's milk into micromolecular peptide capable of being easily absorbed by the human body, so that the product provides more nutrients, and the product stability is imported. The sugar-free brown lactic acid bacteria drink can be drunk by both obese people and diabetics.

The invention relates to a plant extract and probiotic compound. The compound is prepared from compound probiotics and plant extract. The compound probiotics comprise, by mass, 9% of lactobacillus plantarum, 8% of bifidobacterium, 4% of lactobacillus acidophilus, 4% of lactobacillus rhamnosus, 4% of lactobacillus helveticus, 4% of lactobacillus bulgaricus and 4% of lactobacillus paracasei. The plant extract comprises, by mass, 7% of lalang grass rhizome, 8% of corn stigma, 7% of notopterygium root, 7% of radix angelicae sinensis, 7% of poria cocos, 7% of medicinal cyathula root, 10% of resveratrol, 5% of sargentgloryvine stem and 5% of honeysuckle. The plant extract and probiotic compound is efficient, safe and harmless, has a good taste, can be taken for a long period of time, and solvesthe existing product problems of a single function, general effects, temporary solution to the symptoms and use inconvenience.

The invention discloses a making process of pickled vegetables rich in active probiotics. The making process comprises the following steps of thoroughly cleaning vegetables, and then performing air-drying; putting mother water for pickled vegetables in a container for pickled vegetables; placing the air-dried vegetables in the container for pickled vegetables, and enabling water in the container for pickled vegetables to be just higher than the vegetables; inflating nitrogen into the container for pickled vegetables to enable the nitrogen to form an oxygen separation layer on the surface of the mother liquid for the pickled vegetables; loading probiotics into the container for pickled vegetables; and performing sealing operation, and fermenting the vegetables in the container for pickled vegetables. An open inflating manner is directly used, and only a nitrogen layer needs to be directly formed on the surface of the mother liquid for the pickled vegetables, so that separation of the oxygen in air is realized, and growth of oxygen consumption putrefying bacteria (mould, microzymes, bacillus and escherichia coli) can be prevented. Besides, the environment in the mother liquid for pickled vegetables is oxygen-free environment, the environment is particularly suitable for growth of the anaerobic probiotics, the probiotics are active microorganisms beneficial for hosts, and can generate precise healthy efficacy for intestinal tracts and reproductive systems of human bodies, so that the function of human bodies can be improved, and the making process can elaborate beneficial effects.

The invention relates to the field of food enzymes, and particularly relates to a preparation method of a medicinal and edible fermented beverage with an enteritis relieving effect. The product formula is composed of three parts, namely five-cereal raw materials, medicinal and edible raw materials and compound auxiliary materials, wherein the five-cereal raw materials comprise a mixture of Chineseoats, buckwheat, millet and soybeans; and the medicinal and edible raw materials are a mixture of honeysuckle, bighead atractylodes rhizome, liquorice and dried tangerine or orange peel. The preparation method comprises the following steps: pretreating the raw materials, adding lactobacillus plantarum and lactobacillus rhamnosus, performing static fermentation for 5-7 days, centrifuging, collecting the supernatant, performing secondary extraction on the precipitate by adopting boiling water reflux, merging the fermentation clear solution and water extraction clear solution, concentrating to 1 / 2 volume, adding the compound formula raw materials, stirring and dissolving, sequentially adding a clarifying agent and a preservative, filling and performing pasteurization, thereby obtaining the product. According to the preparation method disclosed by the invention, the toxic and side effects of the medicines are reduced, the blood sugar reducing function is enhanced, the fermentation efficiency is improved, the body immunity is improved, the flavor is adjusted by adopting an after-ripening compound formula, the taste is improved, and an enzyme beverage with a blood sugar reducing effectand excellent taste is formed.

The invention belongs to the technical field of solid beverages, and particularly relates to a high-protein probiotic solid beverage. The high-protein probiotic solid beverage comprises the following component raw materials in parts by weight: 65-70 parts of soybean protein isolate, 15-20 parts of whole milk powder, 15-26 parts of resistant dextrin, 15-20 parts of maltooligosaccharide powder, 10 parts of oat crisp grains, 15-25 parts of nonfat dry milk powder, 10-15 parts of whey protein and 10-15 parts of fish collagen peptide powder. The high-protein probiotic solid beverage disclosed by the invention has the beneficial effects that the soybean protein isolate is used as a main material, so that the intake of cholesterol and saturated fat is reduced, and besides, the balance of nutrient intake is also achieved; the soybean protein can prevent urinary calcium loss, promote bone health, reduce the probability of suffering from osteoporosis, and effectively reduce the content of total cholesterol and low-density lipoprotein cholesterol in blood of human bodies, so that the risk of suffering from heart diseases is reduced; and besides, original nutrition inhibiting factors namely trypsin inhibitors in soybeans are removed from the soybean protein isolate powder, so that people do not need to worry about adverse reactions of indigestion, gaseous distention and the like.

The invention provides a hydrating probiotic composition and an application thereof, and relates to the technical field of probiotic products. The hydrating probiotic composition comprises the following raw materials: 10<4>-10<14> CFU / g of probiotics and hydration salt. The probiotics comprise one or more of bifidobacterium, lactobacillus, streptococcus, enterococcus, saccharomycetes, clostridiumand bacillus. According to the hydrating probiotic composition provided by the invention, the hydration salt and the probiotics are combined for use, so that not only small intestine cells can betterabsorb inorganic salt and water through Na<+>- glucose homologous transporter in a hypotonic state, but also activity of the probiotics in the hydration salt is guaranteed, thereby ensuring that the hydrating probiotic composition has a good effect. Therefore, the hydration salt and the probiotics do not need to be separately taken, thereby simplifying medication procedures.

The invention relates to probiotic fermented yoghourt and a production process thereof, and relates to the technical field of yoghourt. The probiotic fermented yoghourt comprises the following components in parts by weight of 20-30 parts of milk powder, 4-6.5 parts of whey protein powder, 10-15 parts of potato plants, 1-1.5 parts of cane sugar, 0.9-1.6 parts of essential oil, 3-5 parts of fermentation strains, 0.5-0.8 part of pectin, 1.2-1.6 parts of agar, 0.3-0.7 part of acetylated distarch phosphate, 0.4-0.6 parts of diacetyl tartaric acid monoglyceride and diglyceride and 40-50 parts of purified water. By reducing the acidification phenomenon in the yoghourt storage process, the nutritional value of the yoghourt is improved, and the taste of the yoghourt is guaranteed.

The invention belongs to the technical field of microbial fermentation, and particularly relates to a donkey milk-derived Pediococcus pentosaceus strain and application thereof. The Pediococcus pentosaceus HMTN.01 is collected in China Center for Type Culture Collection on May 25, 2020, and the collection number is CCTCC NO: M 2020144. The strain has the advantages of strong acid production, viscosity production and fragrance production capabilities, better hydrophobicity, self-aggregation capability and gastrointestinal tolerance capability, can generate better adhesion to the gastrointestinal tract, is favorable for field planting in the gastrointestinal tract, can inhibit intestinal pathogenic bacteria and regulate intestinal flora, and can be prepared into food or food additives. The yogurt prepared by adopting the strain has good flavor, taste and appearance, and can be used for large-scale preparation of yogurt.

The invention discloses a microorganism probiotic fermented feed. The microorganism probiotic fermented feed can be used as a feed for breeding pigs, is balanced in nutrient components, conforms to the eating taste of the pigs and is a low-cost high-value microorganism probiotic fermented feed. The feed disclosed by the invention comprises natural fermented raw materials and probiotic liquid, andcomprises the following components in percentage of 5%-25% of tapioca, 0.5%-15% of corn flour, 0.5%-15% of soybean powder, 20%-40% of cassava residues, 10%-28% of corn peel and 16%-36% of probiotic liquid, wherein the probiotic liquid consists of water and probiotics. Through the adoption of the pig breeding feed disclosed by the invention, the breeding cost can be greatly reduced, the breeding feed is safe and environmental-friendly, the pig breeding quality can be improved, and pork is fragrant and mellow in taste and good in mouth feel; the microorganism probiotic fermented feed is used, sothat the ammonia concentration can be obviously reduced, and ammonia can be maintained not to exceed the standard at any time; and pig farms do not have foul smell basically, and insects of flies, mosquitoes and the like are substantially reduced.

The invention discloses modified milk powder beneficial to cardiovascular health. The modified milk powder is prepared by taking dried skim milk, whey powder, whole milk powder, radices puerarire, folia mori and folia bambosae as raw materials, adding calcium, iron, zinc, selenium and other trace elements, and then adding siraitia grosvenorii powder and isomaltooligosaccharide or fructo-oligosaccharide for seasoning. According to the modified milk powder beneficial to cardiovascular health and a preparation method thereof, under the synergistic effect of the components, on one hand, the nutritional ingredients of people suffering from cardiovascular diseases are guaranteed, and on the other hand, the good effects of reducing blood fat, controlling blood sugar and reducing blood pressure can be achieved. Therefore, the modified milk powder not only is a healthy food for the people with the cardiovascular diseases, but also has a good health-care effect on ordinary people. The taste is very good, the faint bamboo leaf fragrance is realized, and the sweetness is relatively moderate.

The invention discloses a probiotics fruit milk powder, and mainly relates to the field of milk powder products. The probiotics fruit milk powder comprises the following raw materials in parts by weight: 300-500 parts by weight of whole milk powder, 100-325 parts by weight of D90 desalted whey powder, 100-300 parts by weight of concentrated whey protein powder, 60-90 parts by weight of solid cornsyrup, 50-100 parts by weight of polydextrose, 20-40 parts by weight of mixed fruit powder, 10-21 parts by weight of nutrient enhancer, 0.1-0.5 part by weight of lactobacillus lactentis, 0.068-0.1 part by weight of quadruple compound bacteria and 0.01-0.04 part by weight of lactobacillus plantarum. The nutrient enhancer comprises multivitamin, compound mineral and compound tricalcium phosphate. The probiotics fruit milk powder of the invention enriches flavor and taste of milk powder, increases diversity of nutrients, is rich in dietary fibers and vitamins, and satisfies the healthy diet concept of most consumers in the market.

The invention provides a prebiotic composition and a preparation method thereof, and relates to the field of prebiotic compositions. The composition contains 85-95 parts of galactomannan and 5-15 parts of galactooligosaccharide. The preparation method comprises the following steps: preheating vegetable gum, adding preheated enzyme liquid, performing reacting for 6-8 hours, adding 3, 5-dinitrosalicylic acid, heating the mixture in a waterproof manner, taking out the mixture, cooling the mixture, performing ultrafiltration by using an ultrafiltration membrane under a pressurization condition, collecting filtrate, and performing freeze-drying to obtain galactomannan; preparing a phosphate buffer into a lactose solution, adding a lactobacillus plantarum enzyme solution into the lactose solution, heating the mixture in a water bath, heating the mixture in a waterproof manner, taking out the mixture, cooling the mixture, adding an acetonitrile solution, uniformly stirring the mixture, filtering the mixture, and drying the mixture to obtain galactooligosaccharide; and mixing the galactomannan and the galactooligosaccharide to obtain a finished product. The prebiotic composition has higher fermentability and hydrolyzability, and the generated short-chain fatty acid can better influence the growth and colonization of probiotics.

The invention provides a preparation method and application of a hericium erinaceus composition with a gastric mucosa protection effect, and belongs to the technical field of food. In order to improve the efficacy of hericium erinaceus, the hericium erinaceus composition disclosed by the invention is prepared from the following components: 0.2 g of compound probiotics, 0.4%-1.2% by mass of a hericium erinaceus extract, 25g of New Zealand imported milk powder and 250ml of purified water. The preparation method comprises the following steps: extracting hericium erinaceus polysaccharide, blending the hericium erinaceus polysaccharide and New Zealand imported milk powder, and performing homogenizing, sterilizing, cooling, inoculating, filling, fermenting and refrigerating to obtain a finished product. The hericium erinaceus composition prepared by the preparation method disclosed by the invention is smooth in mouth feel, uniform in texture and flat and smooth in surface, integrates the nutrition of the yoghourt and the hericium erinaceus, does not contain any sweetening agent or thickening agent, does not cause rapid increase of blood sugar, and is safer to eat.

The preparation method comprises the following steps: adding lactase K and lactase P into pasteurized goat milk cooled to 50 DEG C, then adding gamma-aminobutyric acid and N-acetylneuraminic acid until the final concentrations are 2g / L and 1g / L respectively, uniformly stirring, then carrying out constant-temperature enzymolysis, then adding asarum seed oil and phytosterol, uniformly stirring, and finally, carrying out constant-temperature enzymolysis, so as to obtain the functional low-lactose prebiotic liquid goat milk. The final concentrations are respectively 3g / L and 5g / L, homogenizing at high pressure for 10 minutes, sterilizing and packaging to obtain the functional low-lactose prebiotic liquid goat milk. The goat milk is used as a raw material, lactose in the goat milk is hydrolyzed into galactose and glucose under the combined action of two lactases, and the galactose and the glucose are converted into galactooligosaccharide through the transglycosylation of the lactases, so that the content of the lactose in the liquid milk is reduced, lactose intolerance is relieved, and the milk quality is improved. Meanwhile, the health-care food has the functions of promoting sleep, improving memory, resisting senile dementia and improving heart and blood vessels, and is suitable for middle-aged and elderly consumers.

The present invention discloses a preparation method of fermented drink using pure millet as a raw material. The preparation method comprises the following steps: (1) millet is baked to improve fragrance, and water and amylase is added into the baked millet for saccharification to obtain millet liquid; (2) after the millet liquid is filtered, lactobacillus acidophilus is added for fermentation; and (3) the fermented millet liquid is sterilized to obtain sterilized liquid and then additives are added to prepare a finished product stock solution. Before the saccharification, the millet raw material is baked to enable the millet structure to be fluffy, fragrance of the millet can be enhanced, thus taste mellowness of the finished product stock solution is improved, mouthfeel of the millet fermented drink is improved, the millet fermented drink can be widely accepted by consumers, and market prospects of the millet fermented drink are expanded. The preparation method use the lactobacillusacidophilus for fermentation, the fermented product is controllable, the preparation method effectively prevent occurrences of uncertain and harmful components, parameters are easy to control in the fermentation process and process difficulty is simplified.

The invention discloses and provides a preparation method of liquid pickled vegetables rich in active probiotics. The preparation method comprises the following steps of placing vegetables which are thoroughly cleaned and dried in a pickled vegetable container on the basis that the water level of mother water in pickled vegetables in the pickled vegetable container just covers the vegetables; performing sealing operation, and performing fermentation on the vegetables in the pickled vegetable container; chopping the fermented pickled vegetables into granular pickled vegetables, so that the diameters of the granular pickled vegetables are 0.5mm-2cm; and mixing the granular pickled vegetables with the mother water of the pickled vegetables, and performing packing to prepare the liquid pickledvegetables. The liquid pickled vegetables of this kind have the beneficial effects that the pickled vegetables are chopped in advance to obtain granules of which the diameters are 0.5mm-2cm, and selfcellulose in the pickled vegetables is cut up basically, so that people do not need to chew the pickled vegetables with great force, old people with bad teeth can also eat the pickled vegetables, thepickled vegetables can be conveniently and directly eaten, and is simple and convenient. For people with rapid living rhythm, the liquid pickled vegetables can be convenient for the people to taste the delicious taste at any time without complex making. Besides, the invention further discloses the liquid pickled vegetables made by the method disclosed by the invention.

The invention relates to a probiotic goat milk tablet and a preparation method of the probiotic goat milk tablet. The method comprises the methods that firstly, activated probiotic is taken and is inoculated into an MRS (Man Rogosa Sharpe) culture medium to be cultured, then, the centrifugation is carried out, the materials are made into probiotic mud, composite freeze drying protecting agents are added into the probiotic mud, the vacuum freeze drying is carried out to obtain freeze drying probiotic powder, goat milk is subjected to purification and standardization and is then subjected to pressure reduction concentration, so that the solid content reaches 42 to 50, and raw material goat milk is obtained, the raw material goat milk is subjected to spray drying cooling, after the temperature is lowered to the room temperature, the raw material goat milk is sieved by a sieve being 40 to 80 meshes, goat milk powder is obtained, the goat milk powder, the freeze drying probiotic powder, cane sugar, glucose and magnesium stearate are uniformly mixed, then, a single impact type tablet machine is used for making the goat milk powder containing the probiotics into the probiotic goat milk tablets. The major ingredient in the probiotic goat milk tablet provided by the invention is goat milk powder, in addition, the probiotic is added into the goat milk powder, and the important physiological effects of improving the intestinal flora structures, promoting the propagation of beneficial bacteria in the intestinal tract, inhibiting the growth of harmful bacteria, eliminating carcinogens, improving the immunity of the organism, reducing the cholesterol, relieving lactose intolerance and the like are realized.

The invention relates to the technical field of nursing products, in particular to composite probiotics for reproductive systems as well as a preparation method and an application of the composite probiotics. The composite probiotics are prepared from the following components in parts by weight: 5-50 parts of lactobacillus plantarum powder, 1-10 parts of enzyme powder, 1-20 parts of soybean fibers and 0.5-5 parts of cane sugar. The composite probiotics for the reproductive system have the advantages that the components are rationally compatible, and microecological balance in male and female reproductive systems is adjusted effectively; besides, nutrients can be produced, so that bacterial and viral infection is resisted, certain diseases are prevented and cured, and self-healing, activation, nursing, cleaning, discharging and reduction of deposits in the reproductive systems, enhancement of immunity of the reproductive systems and the like are facilitated. The preparation method is determined in combination with the compatible components and adopts rationally designed fermentation steps, so that a prepared finished product has more remarkable nursing and healthcare effects on the reproductive systems.