34results about How to "Has a prebiotic effect" patented technology

The invention discloses a Kadsura coccinea. active lactobacillus beverage, and a processing method thereof. According to the processing method, fresh Kadsura coccinea. fruits are washed and smashed; seeds are removed; color-protecting, pulping, and blending are carried out; an obtained mixture is subjected to milling using a colloid mill; homogenizing, ultra-high temperature instantaneous sterilization, and cooling are carried out; treated Kadsura coccinea. fruits are mixed with 3 to 5% of a Lact.chili.6 and Lact.chili.8 fermentation concentrate mixture; uniform mixing is carried out; and canning, vacuum sealing, and refrigeration are carried out so as to obtain finished products. The raw materials are novel; the flavor is excellent; the self life is long; and the Kadsura coccinea. active lactobacillus beverage possesses probiotic functions.

The invention discloses an aflatoxin B1 control compound biological agent and application thereof. The aflatoxin B1 control compound biological agent is formed by compounding bacillus subtilis, bacillus licheniformis, enterococcus faecium and yeast cell wall, wherein the bacillus subtilis, the bacillus licheniformis and the enterococcus faecium can effectively inhibit growth of mould in feeds. Theaflatoxin B1 control compound biological agent effectively combines two feed-contained aflatoxin B1 detoxification methods, namely, biodegradation and bio-absorption; the contained bacillus subtiliscan effectively degrade aflatoxin B1, and the contained yeast cell wall can effectively absorb aflatoxin B1. Besides, the aflatoxin B1 control compound biological agent can not only achieve mould preventing and cleaning functions, but also achieve microbial healthcare effects.

The invention discloses a method for preparing probiotic fresh-cut fruits with a vacuum process. The method comprises the following steps: 1), activated probiotics are cultivated on a growth medium until the viable count in an obtained probiotic nutrient solution is larger than or equal to 10<8> CFU / ml; 2), washed and peeled fruits are cut to obtain fruit dices; 3), the sugar content of the probiotic nutrient solution obtained in the step 1) is adjusted to be equal to that of the fruits in the step 2), and then an antioxidant is added to obtain a penetrant; 4), the fruit dices obtained in the step 2) are added to the penetrant obtained in the step 3), and vacuum processing is performed; and 5), the fruit dices after vacuum processing in the step 4) are taken out, drained, subjected to gas packaging with nitrogen and stored at the low temperature of 2-8 DEG C. By means of the method, not only can the service life of the probiotics be prolonged, but also the shelf life of the processed probiotic fresh-cut fruits can be kept for 6-10 days.

A processing method of fermented lotus sprouts comprises the following steps: within 4 hours after picking, fresh lotus sprouts are cleaned through a citric acid solution with a concentration of 0.08 to 0.15 percent; the cleaned lotus sprouts are cut into small segments with the length of 1.5 to 2.5 cm; color protection of the small segments is then carried out through a citric acid and sodium pyrosulfite solution; fiber removal, blanching, cooling and dehydration are then carried out; the dehydrated small segments are inoculated with lactobacillus plantarums Lact.chili.6 and Lact.chili.8, and fermentation is carried out at the room temperature; mixing, bagging, sealing, sterilization and inspection are carried out to obtain the fermented lotus sprouts. The fermented lotus sprouts prepared through the method has the characteristics of beautiful color, high crispness, good taste, long guarantee period and the like.

The invention provides a preparation method of functional salt-reduced hericium erinaceus soy sauce and the salt-reduced soy sauce. The soy sauce is prepared by taking hericium erinaceus and cantharellus flocclsus schw as base materials, carrying out steam explosion treatment to prepare a leaching solution, then preparing a W1 / O / W2 emulsion from a fermented hericium erinaceus leaching solution, and adding the emulsion into a loofah sponge fiber antibacterial composite material for fermentation, so that the salt content of the soy sauce is remarkably reduced. The hericium erinaceus and the cantharellus flocclsus schw are rich in polysaccharide, peptide and bioactive substance and have the effects of helping digestion, benefiting five internal organs, resisting cardiovascular diseases, nourishing the body and the like; and the cantharellus flocclsus schw has a natural freshening effect. The W1 / O / W2 emulsion achieves the effects of reducing salt and improving taste while promoting the re-fermentation of soy sauce mash. The loofah sponge fiber antibacterial composite material provides an antibacterial effect while loosening the soy sauce mash, and eliminates the potential risk of putrefying bacteria propagation in a salt-reduced state.

The invention discloses probiotics cereal powder with a cereal roasting aroma as well as a preparation method thereof. The powder is prepared from the following raw materials in parts by weight: 0-15parts of millet, 0-15 parts of sorghum, 0-10 parts of buckwheat, 0-10 parts of oat, 0-15 parts of barley, 0-15 parts of proso millet, 0-15 parts of coix seed, 0-15 parts of grain amaranth, 0-15 partsof kidney bean, 0-15 parts of mung bean, 0-15 parts of red bean, 0-10 parts of broad bean, 0-10 parts of pea, 0-10 parts of cowpea, 0-10 parts of lentil and 0-10 parts of black bean. According to theprobiotics cereal powder, by adding probiotics, viable count is guaranteed, human intestinal flora can be adjusted, and the powder can be dissolved at about 40 DEG C; a convenient and reliable meal can be provided for a consumer, at the same time, flavor of the cereal powder is improved though a roasting technology, so that the cereal power has unique burnt aroma of roasted cereal and has broad market prospects.

The invention relates to Arthrobacter CW9 (Arthrobacter sp. CW9) with CGMCC of No.4197. The bacterial strain is Gram positive bacteria without spore, capsule and motion. The colony on a 2216E flat possesses the characteristics of yellow, circle, intermediate protrusion, smoothness and moisture; The aerobic strain possesses optimum growth temperature of 26 DEG C and the optimum pH value of 7.6; the concentration for NaCl resistance is 10%, the optimum salinity is 1%, the growth can not generated without NaCl. The Arthrobacter CW9 can be used for raising the metamorphosis rate and survival rateof seawater crustaceans larvae. The bacterial strain screening method of the present invention is concise and high efficient, the Arthrobacter possesses probiotic function on the crustaceans larvae, the production method as well as the storage and transportation are simple, the application method is also simple; the Arthrobacter is employed only in crustaceans animal zoea one-stage, so that the metamorphosis rate of the post-larvae can be enhanced and stabilized, and the sprout seed output can be greatly increased.

The invention relates to a method for preparing tofu by using lactobacillus plantarum fermentation liquor to curdle. The method comprises the following steps: after soaking soybeans by water, defibrinating; burning slurry; filtering; using lactobacillus plantarum fermentation liquor to curdle; wrapping with cloth; briquetting; the step of using lactobacillus plantarum fermentation liquor to curdle comprises the following steps: pouring the lactobacillus plantarum fermentation liquor into hot soybean milk at the height of 1-1.2 m from the liquid level of the filtered hot soybean milk, and leaving to stand for 3 minutes; putting the lactobacillus plantarum fermentation liquor into a small basin, soaking the small basin in hot soybean milk, rotating for 10-15 times, leaving to stand for 3 minutes and repeating for three times; finally, leaving to stand for 10-15 minutes to obtain the tofu. The tofu prepared by the method provided by the invention has the characteristics of being free of additives, good in water binding capacity, great in elasticity, good in flavor, healthy and the like.

The invention provides a Kadsura coccinea. fruit jam, and a processing method thereof. According to the processing method, fresh Kadsura coccinea. fruits are washed and smashed, seeds are removed, treated Kadsura coccinea. fruits are mixed with 3 to 10% of a Lact.chili.6 and Lact.chili.8 fermentation concentrate mixture, pulping and blending are carried out, an obtained mixture is subjected to milling using a colloid mill, and canning, vacuum sealing, and sterilizing are carried out so as to obtain finished products. The raw materials are novel; the flavor is excellent; the self life is long; and the Kadsura coccinea. fruit jam possesses probiotic functions.

The invention belongs to the technical field of food processing and specifically relates to cassava juice beverage for adjusting intestinal flora. The cassava juice beverage is mainly prepared from the following materials in parts by weight: 40 to 55 parts of cassava juice, 6 to 10 parts of saccharose, 0.8 to 1.2 parts of zymophyte, 2 to 4 parts of agar, 0.5 to 0.8 part of non-dairy creamer, 0.03to 0.06 part of citric acid and 0.06 to 0.10 part of emulsifier, wherein the zymophyte includes lactic acid bacteria, serratia plymuthica and vibrio agarivorans, and the ratio of part by weight of thelactic acid bacteria to the serratia plymuthica to the vibrio agarivorans is (2 to 4) to (2 to 3) to (1 to 2). The cassava juice beverage has a better prebiotic effect; meanwhile, a glycemic index islow, so that the cassava juice beverage is suitable for diabetic patients to drink; furthermore, a preparation method of the cassava juice beverage disclosed by the invention is simple and has very great popularization value.

The invention provides a preparation method of pure breed fermented fish sour soup. According to the method, fish and chilies are used as main raw materials, and the fish sour soup is prepared by thesteps of preparing the materials, crushing, mixing, inoculating, fermenting, and the like. The fish sour soup prepared by the preparation method provided by the invention is more fragrant in soup flavor, unique in taste, and more comprehensive and richer in nutrition; the fish sour soup is short in fermentation period, is not affected by the external factors, and is more stable in fermentation process; the method is high in yield of the fish sour soup, and is suitable for large-scale production.

Preparation of potato fibers involves washing potatoes; optionally removing solid impurities and rinsing water adhering to the potatoes; grinding the potatoes into a pulp; separating potato fruit water; removing starch and optionally residual potato fruit water in order to obtain raw fibers; refining the raw fibers; mixing in potato fibers which have previously been dried; and drying the fibers.

The invention discloses a micro-ecological beverage and a preparation method thereof. The micro-ecological beverage is mainly prepared by performing symbiotic fermentation on compound probiotics and extracting solutions of the following traditional Chinese medicinal raw materials in parts by weight: 1 to 5 parts of codonopsis pilosula, 1 to 5 parts of poria cocos, 1 to 5 parts of acanthopanax, 1 to 5 parts of sealwort, 1 to 5 parts of fructus lycii, 1 to 5 parts of semen cuscutae, 1 to 5 parts of gorgon fruit, 1 to 5 parts of semen coicis, 1 to 5 parts of hawthorns, 1 to 5 parts of jujubes, 1 to 5 parts of longan aril, 1 to 5 parts of mulberry leaves and 5 to 25 parts of tea leaves. The compound probiotics are prepared by performing symbiosis on saccharomycetes, lactic acid bacteria and acetic bacteria. The micro-ecological beverage disclosed by the invention adopts the traditional Chinese medicinal raw material extracting solutions with effects of prebiotics and is prepared by symbiotic fermentation on the compound probiotics, so that the physiological function of organs can be enhanced, and micro-ecological balance between yeast and lactic acid bacteria in the gastrointestinal tract digestive system can be adjusted and maintained; therefore, yin and yang balance of the organs is adjusted and maintained, and comprehensive micro-ecology prevention and treatment for sub-health and chronic diseases are realized.

The invention discloses application of sphallerocarpus gracilis polysaccharides, and relates to the technical field of functional food additives and nutritional health-care products, in particular toapplication of the sphallerocarpus gracilis polysaccharide as prebiotics in functional food additives and nutritional health-care products. According to the invention, the sphallerocarpus gracilis polysaccharides serving as a prebiotics raw material derive from sphallerocarpus gracilis, have a rich raw material source, low production cost a simple preparation process, have a prebiotics effect, canpromote growth of probiotics, can resist hydrolysis of gastrointestinal fluid, and can reach intestinal tracts and are utilized by the probiotics in the intestinal tracts, and thus intestinal flora are improved, and human health is promoted.

The invention discloses a preparation method of a high-calcium lactic acid bacteria fermented cucumber seed beverage and belongs to the technical field of processing of agricultural products. A cucumber seed emulsion is prepared by taking cucumber seeds as raw materials, and a proper lactic acid bacteria strain is screened for fermenting to prepare an active lactic acid bacteria beverage; a product fermented by lactic acid bacteria contains protein with higher biological value, low fat and low sugar, wherein inorganic salts such as Ca, P, Fe and the like exist in a form of acid salts and are easily absorbed and utilized by the human body. The lactic acid bacteria fermented cucumber seed beverage has physiological activities of the lactic acid bacteria and metabolites thereof and has effects of cooling and refreshing and promoting the production of body fluid to relieve thirst endowed for common beverage; compared with the like plant lactobacillus fermented beverages, the high-calcium lactic acid bacteria fermented cucumber seed beverage has the most prominent characteristics that the content of soluble calcium in a product is greatly improved through a preparation process disclosed by the invention by using the characteristic that the cucumber seeds are rich in calcium, and a new path is provided for exerting biological effectiveness application to the maximum extent and improving the added value of the product.

The invention discloses health care wine with cream fragrance and a preparation method thereof. The health care wine with cream fragrance is prepared from the following raw materials in parts by weight: 40 to 60 parts of beautiful millettia roots, 30 to 50 parts of philippine flemingia roots, 10 to 30 parts of wolfberry fruits, 5 to 15 parts of macadamia shells, 10 to 20 parts of saccharose, 15 to 25 parts of corn steep liquor, 0.5 to 2 parts of citric acid, 250 to 350 parts of distilled water, 12 to 30 parts of brewer's yeast, 20 to 30 parts of herba epimedii, 1 to 5 parts of thelenota ananas, 2 to 5 parts of cranberries, 5 to 10 parts of hazelnuts, 20 to 30 parts of soybeans, 2 to 8 parts of radix achyranthis bidentatae, 5 to 10 parts of broccoli and 1 to 5 parts of garlic. The health care wine with the cream fragrance has the pleasant cream fragrance, and has the advantages that the effects of relieving fatigue, invigorating the circulation of blood, soothing the nerves, strengthening the body and improving the human body immunity are achieved, and the like.

A processing method for fermented crispy four treasures, which is to inoculate Lactobacillus plantarum Lact. and Lactobacillus plantarum Lact.chili.8, fermented at room temperature, mixed, bagged, sealed, sterilized and inspected. The fermented crispy four treasures prepared by the method have the characteristics of good color, high crispness, good flavor, long shelf life and the like.

The invention relates to an isolation and culture method of Agrobaterium isolate N6, which is characterized by comprising the following steps: collecting water which is used for culturing Eriocheir sinensis seedlings, diluting the water gradient and then coating the diluted water gradient on a 2216E solid culture medium, and performing constant-temperature culture for 72-96h at the temperature of 20 DEG C; selecting bacterial strains in different colonial morphologies and inoculating the bacterial strains on a 2261E slope culture medium to be preserved for later use; inoculating the bacterial strains on the slope into a 2216E liquid culture medium for culturing for 48h at the speed of 160r / m under the temperature of 20 DEG C; obtaining bacterial thalli after centrifuging; taking the bacterial thalli obtained after centrifuging; comparing the distortion ratio of zoea in the second stage by a method of infecting zoea of Eriocheir sinensis in the first stage that is just out of film by a single bacterial thallus; and obtaining the Agrobaterium isolate N6, namely the bacterium leading the zoea in the second stage to have the highest distortion ratio. The method for screening probiotic bacteria is simple, clean and efficient, and the probiotic bacteria have health-promoting effects on various shellfish larva, thus enhancing seedling yield greatly.

A processing method of fermented lotus sprouts comprises the following steps: within 4 hours after picking, fresh lotus sprouts are cleaned through a citric acid solution with a concentration of 0.08 to 0.15 percent; the cleaned lotus sprouts are cut into small segments with the length of 1.5 to 2.5 cm; color protection of the small segments is then carried out through a citric acid and sodium pyrosulfite solution; fiber removal, blanching, cooling and dehydration are then carried out; the dehydrated small segments are inoculated with lactobacillus plantarums Lact.chili.6 and Lact.chili.8, and fermentation is carried out at the room temperature; mixing, bagging, sealing, sterilization and inspection are carried out to obtain the fermented lotus sprouts. The fermented lotus sprouts prepared through the method has the characteristics of beautiful color, high crispness, good taste, long guarantee period and the like.

The invention discloses semen boitae ultra-fine powder yoghurt and a preparation method thereof. The semen boitae ultra-fine powder yoghurt taking raw milk as a base material is prepared from the following components in percent by weight of liquid raw milk: 0.01-0.5% of semen boitae powder, 1-10% of saccharose, 0-0.5% of a thickener, 0.001-0.01% of a fermenting agent, 0-10% of probiotics and 0-0.05% of a sweetening agent. The preparation method comprises the following steps: drying, crushing and screening the semen boitae through a sieve, and carrying out ultra-fine crushing to obtain semen boitae ultra-fine powder; by taking raw milk as the base material, adding the semen boitae ultra-fine powder, saccharose, thickener, sweetening agent and probiotics, mixing the materials in vacuum, andhomogenizing the materials for 10-20 minutes at 30 MPa and 50-60 DEG C; stirring and heating the materials to 80-90 DEG C, and carrying out sterilization for 5-20 minutes; and cooling the materials, and adding the fermenting agent to ferment for 4-5.5 hours at 40-43 DEG C to obtain the semen boitae ultra-fine powder yoghurt. The semen boitae ultra-fine powder yoghurt is reasonable in nutrient match and simple and feasible in processing method. The effective components of the semen boitae are fully used. The semen boitae plays a probiotic role, and the semen boitae ultra-fine powder yoghurt perg contains more than 7*10<8> lactic acid bacteria.

The invention provides application of sulphated sea cucumber polysaccharide and a weak acid degradation product thereof in promotion of proliferation of lactobacillus, and is used for promoting proliferation of lactobacillus gasseri (Lactobacillus gasseri), lactobacillus johnsonii (Lactobacillus johnsonii) and lactobacillus reuteri (Lactobacillus reuteri) and forming a biological membrane.

The invention discloses an aflatoxin B1 control compound biological agent and application thereof. The aflatoxin B1 control compound biological agent is formed by compounding bacillus subtilis, bacillus licheniformis, enterococcus faecium and yeast cell wall, wherein the bacillus subtilis, the bacillus licheniformis and the enterococcus faecium can effectively inhibit growth of mould in feeds. Theaflatoxin B1 control compound biological agent effectively combines two feed-contained aflatoxin B1 detoxification methods, namely, biodegradation and bio-absorption; the contained bacillus subtiliscan effectively degrade aflatoxin B1, and the contained yeast cell wall can effectively absorb aflatoxin B1. Besides, the aflatoxin B1 control compound biological agent can not only achieve mould preventing and cleaning functions, but also achieve microbial healthcare effects.

The present invention discloses rose-boot superfine powder yoghourt and a preparation method thereof. Raw milk is taken as a base material, and the weight percentage of the components in the liquid raw milk is as follows: 0.01 to 0.5 percent of rose-boot powder, 1 to 10 percent of cane sugar, 0 to 0.5 percent of a thickening agent, 0.001 to 0.01 percent of a leavening agent, 0 to 10 percent of prebiotics and 0 to 0.05 percent of a sweetener. The preparation method comprises the following steps: selecting rose-boot, and conducting drying, pulverizing, sieving and superfine grinding to obtain arose-boot superfine powder; taking raw milk as a base material, adding the rose-boot superfine powder, the sucrose, the thickening agent, the sweetener and the prebiotics, conducting vacuum mixing, and conducting homogenization at 30MPa and 50-60 DEG C for 10-20min; stirring and heating the homogenized material to 80-90 DEG C, and conducting sterilization treatment for 5-20min; and conducting cooling, adding the leavening agent, and conducting fermentation at 40-43 DEG C for 4-5 hours so as to obtain the rose-boot superfine powder yoghurt. The rose-boot superfine powder yoghourt of the invention is reasonable in nutrient matching, and the processing method is simple and easy to implement; the effective components of the rose-boot are fully utilized; and the rose-boot has a probiotic role,and each gram of the rose-boot superfine powder yoghurt contains more than 7 x 10<8> lactic acid bacteria.

The invention discloses fructus corni superfine powder yoghurt and a preparation method thereof. Raw milk is used as a basis material, and the fructus corni superfine powder yoghurt comprises the following components in percentage by weight based on liquid raw milk of 0.01-0.5% of fructus corni powder, 1-10% of cane sugar, 0-0.5% of a thickening agent, 0.001-0.01% of a fermenting agent, 0-10% of prebiotics and 0-0.05% of a sweetening agent. The preparation method comprises the following steps of selecting fructus corni, performing drying, performing crushing, performing screening with a sievenet, and performing superfine crushing to obtain the fructus corni superfine powder; using the raw milk as the basis material, adding the fructus corni superfine powder, the cane sugar, the thickeningagent, the sweetening agent, and the prebiotics, performing vacuum material mixing, and performing homogenizing under the condition that the pressure is 30MPa, and the temperature is 50-60 DEG C for10-20min; performing stirring, performing heating to 80-90 DEG C, and performing sterilization for 5min-20min; and performing cooling, then adding the fermenting agent, and performing fermentation under the condition of 40-43 DEG C for 4-5.5h, so that the fructus corni superfine powder yoghurt is obtained. The fructus corni superfine powder yoghurt is reasonable in nutrient collocation, and the processing method is simple and easy to operate; effective components of the fructus corni are sufficiently used; and the fructus corni has the effect of the prebiotics, and each gram of the fructus corni superfine powder yoghurt contains 7-10<8> of lactic acid bacteria.

The invention belongs to the technical field of food processing, and specifically relates to a cassava juice drink for regulating intestinal flora, which is mainly made of the following materials in parts by weight: 40-55 parts of cassava liquid, 6-10 parts of sucrose, and 0.8-1.2 parts of fermented bacteria part, 2-4 part of agar, 0.5-0.8 part of non-dairy creamer, 0.03-0.06 part of citric acid, 0.06-0.10 part of emulsifier; wherein, the fermenting bacteria include lactic acid bacteria, Serratia plymouth and Vibrio agaricus, The weight ratio of the lactic acid bacteria, Serratia plymouth and Vibrio agarovorans is 2-4:2-3:1-2. The cassava juice beverage has good prebiotic effect and low glycemic index, and is suitable for drinking by diabetics; meanwhile, the preparation method of the invention is simple and has wide popularization value.

The invention discloses a preparation method for flavored fermented pleurotus eryngii. The preparation method comprises the following steps: cleaning and draining off fresh pleurotus eryngii; cutting the pleurotus eryngii into thin sheets; scalding the pleurotus eryngii thin sheets; conducting dehydration; inoculating 3-5% of lactobacillus plantarum Lact.chili.6 and lactobacillus plantarum Lact.chili.8 leavening agent; mixing the materials uniformly; sealing the materials; conducting fermentation at the room temperature, wherein fermentation initial pH value is 6.5-7.0, and the pH value after fermentation is controlled at 4-5; conducting flavoring; conducting sterilization to prepare the flavored fermented pleurotus eryngii. The pleurotus eryngii prepared from the method has the advantages that the pleurotus eryngii is good in flavor and long in guarantee period, and plays a probiotic function.

The invention discloses a method for improving the activity of streptococcus thermophilus and the digestive tract tolerance. The method comprises the following steps that 1, agaro-oligosaccharide is prepared; 2, strain culture is conducted, wherein an MRS medium is prepared, the agaro-oligosaccharide serves as a carbon source, a streptococcus thermophilus liquid of which the OD<600> value is 0.8 is inoculated, and stationary culture is conducted for 2-3 days at 42 DEG C; 3, preservation of liquid bacteria is conducted, wherein in a streptococcus thermophilus liquid of which the OD<600> value is 1.2, agaro-oligosaccharide of which the concentration is 3 g / L and the degree of polymerization is 3 is added, and preservation is conducted at 4 DEG C; 4, preservation of a solid bacterial preparation is conducted, wherein in the streptococcus thermophilus liquid of which the OD<600> value is 1.2, the agaro-oligosaccharide of which the concentration is 3 g / L and the degree of polymerization is 3 is added, and the solid bacterial preparation is prepared through spray drying. According to the method for improving the activity of the streptococcus thermophilus and the digestive tract tolerance, the effect of improving the activity of the streptococcus thermophilus liquid and the solid bacterial preparation in the preservation process is achieved, the tolerance of the streptococcus thermophilus in gastrointestinal digestive tracts can also be improved, and the method can be used for lactobacillus fermentation enterprises and dairy product production enterprises to produce high-activity lactobacillus products and dairy products with high preservation resistance.

A processing method of fermented photobleaching chillies comprises steps as follows: fresh chillies are cleaned and uniformly spread on a cement floor covered with a base membrane, and the thickness of the fresh chillies doesn't exceed 3 cm; the chillies are covered with a face membrane and sealed, the face membrane is uncovered after the photobleaching parts of the chillies exceed 85%, moisture is dried, leavening agents of lactobacillus plantarum Lact.chili.6 and lactobacillus plantarum Lact.chili.8 are inoculated with the weight of the leavening agents accounting for 3%-5% of that of the chillies, fermented at the room temperature, mixed, bagged, sealed, sterilized and checked, and the fermented photobleaching chillies are processed. The fermented photobleaching chillies prepared with the method have the characteristics of good color, high crispness, good flavor, long expiration date, short production period and the like.

The present invention discloses radix pseudostellariae ultrafine powder yoghurt and a preparation method thereof. The radix pseudostellariae ultrafine powder yoghurt is prepared from raw material milkas a base material. The radix pseudostellariae ultrafine powder yoghurt is prepared from the following components based on the weight percentages of the liquid-state raw material milk: 0.01%-0.5% ofradix pseudostellariae powder, 1%-10% of sucrose, 0-0.5% of a thickener, 0.001%-0.01% of a fermentation agent, 0-10% of prebiotics and 0-0.05% of a sweetener. The preparation method comprises the following steps: radix pseudostellariae is selected; the selected radix pseudostellariae is dried; the dried radix pseudostellariae is crushed; the crushed radix pseudostellariae passes a sieve mesh; thesieved radix pseudostellariae is subjected to superfine crushing to obtain radix pseudostellariae ultrafine powder; the raw milk is used at the base material; the radix pseudostellariae untrafine powder, sucrose, thickener, sweetener and prebiotics are added; the materials are mixed in vacuum; the mixture is homogenized at 30 MPa and a temperature condition of 50 DEG C-60 DEG C for 10 min-20 min;the materials are stirred and heated to 80 DEG C-90 DEG C; the heated materials are sterilized for 5 min-20 min; the sterilized materials are cooled; the fermentation agent is added; and the materialsare fermented at a condition of 40 DEG C-43 DEG C for 4 h-5.5 h to obtain the radix pseudostellariae ultrafine powder yoghurt. The radix pseudostellariae ultrafine powder yoghurt is reasonable in nutrient matching and simple and easy to implement in processing method; the effective ingredients of the radix pseudostellariae are fully utilized; the radix pseudostellariae has the health-benefiting effect; and every gram of the radix pseudostellariae ultrafine powder yoghurt contains more than 7x10<8> lactic acid bacteria.