63results about How to "Improve the ability of organic molecules" patented technology

The present invention discloses a watermelon juice probiotic fermented beverage and a preparation method thereof. The beverage preparation method uses watermelons as raw materials, scientifically blends prebiotic factors, does not add any essences and coloring matters, mainly uses low-temperature processing technology such as ultrasonic wave cleaning, high-pressure pulsed electric field treatment, biological enzymolysis, vacuum degassing, etc. in the whole process, replaces the existing heat sterilization and enzyme blunting technology, maintains the color and luster, flavor and mouth feel of the natural watermelon juice to a maximum degree, enhances the non-biological stability and biological stability of the watermelon juice, reduces the addition of chemical additives, increases the juice squeezing rate and food safety of the watermelon juice, and has a probiotic live bacteria content of 7 multiplied by 10^11 to 8 multiplied by 10^11 cfu/ml. The watermelon juice probiotic fermented beverage is environmentally friendly, can be processed into probiotic solid beverage and quantitatively packaged beverage which have natural taste, are nutritious and health-care, are convenient to drink, and have longer shelf lives, opens up a new way for watermelon deep processing and industrial development, and can achieve better economic and social benefits.

The invention discloses compounded bee pollen and a preparation method thereof. Bee pollen is adopted as a main raw material, natural plant source enzymes with high enzyme activity and rich enzyme systems and pupa intestinal tract extract including queen bee larva and drone pupa saliva with the most original bee pollen forming process and the most complete enzyme systems and intestinal tract enzyme systems are scientifically compounded, the microwave high-temperature instant puffing technology and the probiotic fermentation technology are adopted, fast, effective and deep wall breaking is carried out on the bee pollen through special biological enzymolysis, microwave high-temperature instant low-temperature puffing and probiotic fermentation, wall-broken bee pollen is prepared and then is scientifically compounded with one or more functional auxiliary materials, the healthcare bee pollen with the high wall breaking rate, high efficiency, low cost and high functionality is prepared, and the natural flavor and nutritional ingredients of the bee pollen are kept to the maximum extent.

The invention discloses probiotic dry red wine and a preparation method thereof. The preparation method includes that dry red wine and rose flowers are used as raw materials, and low-temperature extraction technologies like high-voltage pulse electric field, microwave, ultrasound and biological enzymolysis are organically combined, so that functional substances and fragrant ingredients of the rose flowers can be retained to maximum extent; probiotics like functional Lactobacillus plantarum are used as fermentation agents, and temperature-variable fermentation and graded inoculation are adopted, probiotic multiplication and accumulation of functional metabolite can be realized to maximum extent, malic acid in the dry red wine can be further converted into lactic acid, acor of the dry red wine can be eliminated, and taste, healthcare function and wine stability of the dry red wine can be improved; the high-voltage pulse electric field, ultrasonic technology and peracetic acid are combined to accelerate aging, so that the probiotic dry red wine obtained has quality equivalent to that of existing fermented common dry red wine after aging for 8-10 years, and is good in aging effect, short in period and high in efficiency.

The invention discloses a fruit and vegetable lactic acid bacteria tablet and a preparation method thereof. According to the preparation method, a functional fermenting agent, germinated brown rice, a Chinese herbal medicine extract resistant to cold and heat stress, and a stabilizing agent capable of effectively improving the stability are added in a yoghourt fermentation process; through a variable temperature yoghourt fermentation process, the multiplication of lactic acid bacteria can be maximum, and the ability resistant to cold and heat stress of the lactic acid bacteria is improved; yoghourt and fruit and vegetable puree are preprocessed through a non-thermal processing technology, so that bacterium infection in the process can be avoided, the fruit and vegetable juice production yield is increased, the content of soluble cellulose in the fruit and vegetable puree is increased, and browning of the fruit and vegetable puree is prevented; a cryoprotectant which is scientific in compounding and higher in freezing resistance effect is added when the fruit and vegetable puree and the yoghourt are mixed. The finally prepared fruit and vegetable lactic acid bacteria tablet is delicate in taste, uniform in texture, stable in state, natural in quality, large in quantity of living bacteria, high in functionality and long in quality guarantee period; the quantity of the living bacteria is 1.75*10<11>-2.55*10<11> CFU/g, and the quality guarantee period is 30-36 months at the room temperature.

The present invention discloses a freeze-dried fruit and vegetable yogurt tablet and a preparation method thereof. Functional fermenting agents, germinated brown rice, Chinese herbal extract with resistance to cold and heat stress and stabilizers which can effectively enhance stability are added in the yogurt fermentation process; lactic acid bacteria proliferation can be maximized through variable-temperature yogurt fermentation technology to improve the resistance to cold and heat stress of the lactic acid bacteria; non-thermal processing technology is used for the pretreatment of yogurt and fruit and vegetable pulp in order to prevent mixed bacterium contaminants in the fermentation process, improve juice yield of the fruit and vegetable pulp, increase soluble cellulose contents of the fruit and vegetable pulp, and protect the fruit and vegetable pulp from browning; scientifically formulated cryoprotectants with better anti-freezing effect are added when the fruit and vegetable pulp is mixed with the yogurt; and the freeze-dried fruit and vegetable yogurt tablet is finally obtained. The freeze-dried fruit and vegetable yogurt tablet is fine and smooth in mouthfeel, uniform in texture, stable in state, natural in quality, high in viable bacteria counts (1.75 * 10<11> - 2.55 * 10<11> CFU/g), strong in functionality and long in shelf life (30-36 months at room temperature).

The invention discloses a bee pollen with a high wall-breaking rate and a preparation method thereof. The bee pollen is used as the main raw material, and the natural plant source enzyme with high enzyme activity and rich enzyme system and the bee pollen with the most primitive formation process and the most complete enzyme system are combined. The queen bee larvae and drone pupa saliva are scientifically compounded with the pupal intestinal extract of the intestinal enzyme system, and microwave high-temperature instant puffing technology and probiotic fermentation technology are used to combine special biological enzymolysis, microwave high-temperature instant low-temperature puffing and probiotics Fermentation quickly, effectively and deeply breaks the wall of bee pollen to obtain broken wall bee pollen, and then scientifically compound with one or more functional excipients to prepare a bee pollen that maintains the natural flavor and nutritional ingredients to the greatest extent. Health bee pollen with high wall breaking rate, high efficiency, low cost and strong functionality.

The invention discloses rose dry white wine and a preparation method thereof. The rose dry white wine is prepared from dry white wine and rose flowers; at a certain pH value (2.5-4.0), laccase and diatomite, which are scientifically combined, are used for decolorizing a rose flower jam, so that 88-92% of phenols and 93-97% of anthocyanidin in the rose flower jam are removed; through the organic combination of such low-temperature extraction technologies as high-pressure pulsed electric field, microwave, ultrasound, biological enzymolysis and the like, the functional substances and fragrance components of the rose flower can be reserved to the greatest extent; by taking such probiotics as functional lactobacillus plantarum and the like as a fermenting agent, the multiplication of the probiotics can be maximized and the maximum accumulation of functional metabolic products can be achieved in the modes of variable temperature fermentation and fractionated inoculation; the obtained rose dry white wine, which is catalyzed and aged by the combined action of the high-pressure pulsed electric field, ultrasonic technology and peracetic acid, is equivalent to the quality of existing normal fermented dry white wine which is aged for 8-10 years in quality index; and the rose dry white wine is good in aging effect, short in cycle, high in efficiency and good in color and taste stabilities.

The invention discloses high-solubility compound protein powder and a preparation method thereof. Soybean protein isolate, whey protein concentrate and phospholipid are taken as main raw materials, stevia rebaudiana is processed into a stevia rebaudiana extract at low temperature, the effective ingredients and the bioactive ingredients of the stevia rebaudiana can be maximumly retained, the extraction rate is high, the flavor is pure, the color and cluster are natural, no licorice taste exists, the stevia rebaudiana extract is scientifically compounded with main materials, antifreeze polypeptides, dietary fiber flour, bee pupa hydrolysates and wheat malt powder are added, and then the compound protein powder which is appropriate in mouthfeel, good in solubility, comprehensive in nutrition, high in bioactivity and wide in suitable crowd is prepared. According to the preparation method, a non-thermal processing technique is adopted, the working efficiency is high, energy consumption is little, environmental friendliness is achieved, no pollution is generated, introduction of food additives and chemical auxiliaries is reduced, the food safety is effectively improved, the product quality is improved, the production cost is reduced, the low-carbon production objective is achieved, and large-scale and industrialized development can be achieved.

The invention discloses blueberry composite powder high in anthocyanin content and a preparing method thereof.Blueberry powder with natural color, flavor and mouthfeel are scientifically combined with functional products including lactobacillus plantarum powder, honey powder, modified dietary fiber, enzyme powder and oligosaccharide, so that the nutritional value, food security and healthcare effect of the blueberry composite powder are effectively improved, and the probiotic property and quality stability of the blueberry composite powder are improved remarkably.Compared with existing blueberry composite powder, the blueberry composite powder high in anthocyanin content has the advantages that components are simple, color, flavor and mouthfeel are natural, nutritive value is high, healthcare function is good, the content of bioactive substances is high, the number of probiotics viable organisms is large, probiotic property is high, the number of species of probiotics functional metabolites is large, the content is high, food security is high, and storage life is long.

The invention discloses blueberry composite powder capable of improving performance of intestinal tracts and a preparation method of the blueberry composite powder. Blueberry powder with natural color, flavor and taste is scientifically compounded with lactobacillus plantarum powder, honey powder, modified dietary fiber, enzyme powder, oligosaccharides and other functional products, accordingly, the nutrition, the food safety and the health care function of the blueberry composite powder are effectively improved, and the probiotic property and the quality stability of the blueberry composite powder are remarkably improved. Compared with conventional blueberry composite powder, the blueberry composite powder has simple components, natural color, flavor and taste, high nutritional value, high health-care function and good probiotic property and contains more bioactive substances and live probiotics, the variety of probiotic functional metabolites is complete, the content is high, the food safety is high, and the guarantee period is long.

The invention discloses a wheat malt composite powder and a preparation method thereof.Wheat malt powder with a natural color, a natural flavor and a natural taste is scientifically compounded with functional products such as lactobacillus plantarum powder, modified dietary fibers, ferment powder and oligosaccharide, so that the trophism, the food safety and the healthcare function of the wheat malt composite powder are effectively improved, and the probiotic property and the quality stability of the wheat malt composite powder are also significantly improved.The wheat malt composite powder is prepared from simple components and is natural in color, flavor and taste, high in nutritive value, strong in healthcare function, high in food safety and long in shelf life, the content of bioactive substances is high, the viable count of probiotics is high, the probiotic property is high, and complete varieties of functional metabolites of probiotics are provided with a high content.Ultrasonic cleaning, instant microwave puffing and germ killing, high-voltage pulse processing, combined biological enzymolysis and soaking and germination accelerating are adopted in the wheat malt preparation process.The soaking and germination time is short, the germination rate is high, the content of bioactive substances is high, the production efficiency is high, environmental pollution is avoided, and environmental friendliness is achieved.

The invention discloses a fruit and vegetable probiotic tablet and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit and vegetable pulp so as to prevent infection with infectious microbes in preparation process, improve juice yield of the fruit and vegetable pulp, increase the content of soluble cellulose in the fruit and vegetable pulp and prevent browning of the fruit and vegetable pulp; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit and vegetable pulp and the yoghurt. Eventually, the prepared fruit and vegetable probiotic tablet has fine mouthfeel, uniform texture, stable state, natural quality, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.75 * 10<11> to 2.55 * 10<11> CFU/g, and the shelf life is 30 to 36 months at normal temperature.

The invention discloses a fruit puree tablet containing probiotics and a preparation method for the fruit puree tablet. According to the preparation method, a functional fermenting agent, germinated brown rice, a Chinese herbal medicine extract resistant to cold and heat stress, and a stabilizing agent capable of effectively improving the stability are added in a yoghourt fermentation process; through a variable temperature yoghourt fermentation process, the multiplication of lactic acid bacteria can be maximum, and the ability resistant to cold and heat stress of the lactic acid bacteria is improved; yoghourt and fruit puree are preprocessed through a non-thermal processing technology, so that bacterium infection in the process can be avoided, the juice production yield is increased, the content of soluble cellulose in the fruit puree is increased, and browning of the fruit puree is prevented; a cryoprotectant which is scientific in compounding and higher in freezing resistance effect is added when the fruit puree and the yoghourt are mixed. The finally prepared fruit puree tablet containing the probiotics is delicate in taste, uniform in texture, stable in state, large in quantity of living bacteria, high in functionality and long in quality guarantee period; the quantity of the living bacteria is 1.55*10<11>-2.52*10<11> CFU/g, and the quality guarantee period is 30-36 months at the room temperature.

The present invention discloses an active probiotic fermented drink and a preparation method thereof. The active probiotic fermented drink uses watermelons as raw materials, scientifically blends prebiotic factors, and does not add any essences and pigments. The preparation method mainly uses low-temperature processing technology in a whole course such as ultrasonic cleaning, high-pressure pulsed electric field treatment, biological enzymolysis, vacuum degassing, etc., replaces the existing heat sterilization and blunt enzyme technology, maximumly maintains the color and luster, flavor and taste of natural watermelon juice, enhances the non-biological and biological stability of watermelon juice, reduces the introduction of chemical additives, increases the juice squeezing rate of watermelon juice and food security, and has a viable probiotic content of 7*10^11-8*10^11 cfu/ml. The active probiotic fermented drink is environmentally friendly, can be processed into probiotic solid drinks and quantitatively prepackaged drinks which have natural taste, is nutritional and health-care, is easy to drink and has a longer shelf life, opens up a new way for the deep processing and industrial development of watermelons, and can achieve better economic and social benefits.

The invention discloses high-biological-activity bee pollen and a preparation method thereof. Bee pollen is used as a main raw material, natural plant source enzyme which is high in enzyme activity and rich in enzyme system, queen bee larva and drone pupa saliva which contains bee pollen and is the most original in forming process and the most complete in enzyme system, and larval worm intestinal tract extracts of an intestinal tract enzyme system are scientifically compounded, a microwave high-temperature instantaneous puffing technology and a probiotic fermentation technology are adopted, fast, effective and deep wall breakage is performed on the bee pollen through special biological enzymolysis, microwave high-temperature instantaneous low-temperature puffing and probiotic fermentation, the wall-broken bee pollen is prepared and then is scientifically mixed with one or more functional auxiliary materials, and the health-care high-biological-activity bee pollen which reserves the natural flavor and nutritional ingredients of bee pollen to the maximum extent and is high in wall breakage rate and efficiency, low in cost and high in functionality is prepared.

The present invention discloses a fruit pulp food containing lactobacillus and preparation method thereof. According to the preparation method, functional leaven and germinated brown rice, a Chinese herbal extract with resistance to cold and hot stress, and a stabilizer which can effectively enhance the stability are added during the yogurt fermentation process; variable temperature yogurt fermentation process can maximize the proliferation of lactobacillus and enhance the cold and hot stress resistance of lactobacillus; pretreatment of yogurt and fruit pulp by non-thermal processing technology is adopted so as to prevent the bacterial infection during processing, increase the fruit juice yield and the content of soluble cellulose in the fruit pulp, and prevent the browning of fruit pulp; and a scientifically compounded cryoprotectant with a good antifreeze effect is added during the mixing of fruit pulp with yogurt. A fruit pulp food with delicate taste, uniform texture, stable state, high viable count, good functionality and long shelf life is finally obtained. The viable count is 1.55*10<11> to 2.52*10 <11> CFU/g, and the shelf life at room temperature is 30 to 36 months.

The invention discloses a probiotic fermented beverage and a preparation method thereof. By taking watermelons as a raw material and scientifically compounding probiotic factors without any essence and pigments, low-temperature processing technologies such as ultrasonic cleaning, high-voltage pulse electric field treatment, biological enzymolysis, vacuum degassing and the like which replace the existing heat sterilization and enzyme inactivation technology are mainly adopted in the whole course, so that the color and luster, the flavor and the taste of natural watermelon juice are maintained to the maximum extent, the non-biological stability and the biological stability of the watermelon juice are enhanced, the introduction of chemical additives is reduced, and the juicing rate of the watermelons and the food safety are improved. The viable content of the probiotics is 7x10<11> to 8x10<11>cfu/ml. The watermelon juice fermented beverage disclosed by the invention is environmental-friendly and the watermelon juice can be further processed into probiotic solid beverages and quantitatively packed beverages which are natural in taste, nutritional and healthy, convenient to drink and relatively long in expiration date. The probiotic beverage develops a novel path for deep processing and industrial development of watermelons and can be used for realizing relatively good economical and social benefits.

The invention discloses an active watermelon juice fermented beverage and a preparation method thereof. The fermented beverage is prepared from watermelons as a main raw material with scientific compounding of prebiotic factors and is free of addition of any essence and pigments. The preparation method mainly includes following low-temperature processing technologies of ultrasonic cleaning, high-voltage pulse electric field treatment, bio-enzymolysis, vacuum degassing and the like instead of a heat sterilization and an enzyme passivation technologies in the prior art, so that the fermented beverage is maintained to have the appearance, flavor and taste of natural watermelon juice as more as possible. The fermented beverage is improved in non-biological stability and bio-stability of watermelon juice, is reduced in addition of chemical additives, is improved in squeezing rate and safety of the watermelon juice, is 7*10<11>-8*10<11> cfu/ml in the content of live bacteria of the prebiotics, is environment-friendly, and also can be processed to product prebiotic solid beverages and quantitatively packaged beverages which are natural in taste, are nutritional and health-caring, are convenient to drink and are longer in shelf life. The invention develops a new approach of deep processing and industrialization development of watermelons and can achieve better economic benefit and social benefit.

The invention discloses rose dry red wine and a preparation method thereof. The rose dry red wine is prepared from dry red wine and rose flowers; through the organic combination of such low-temperature extraction technologies as high-pressure pulsed electric field, microwave, ultrasound, biological enzymolysis and the like, the functional substances and fragrance components of the rose flower can be reserved to the greatest extent; by taking such probiotics as functional lactobacillus plantarum and the like as a fermenting agent, the multiplication of the probiotics can be maximized and the maximum accumulation of functional metabolic products can be achieved in the modes of variable temperature fermentation and fractionated inoculation, and malic acid in the dry red wine can be further converted into lactic acid, so that the sourness of the dry red wine is eliminated, and the taste, health care function and stability of the rose dry red wine are improved; the obtained rose dry red wine, which is catalyzed and aged by the combined action of the high-pressure pulsed electric field, ultrasonic technology and peracetic acid, is equivalent to the quality of existing normal fermented dry red wine which is aged for 8-10 years in quality index; and the rose dry red wine is good in aging effect, short in cycle and high in efficiency.

The invention discloses a watermelon juice beverage and a preparation method thereof. By taking watermelons as a raw material and scientifically compounding probiotic factors without any essence and pigments, low-temperature processing technologies such as ultrasonic cleaning, high-voltage pulse electric field treatment, biological enzymolysis, vacuum degassing and the like which replace the existing heat sterilization and enzyme inactivation technology are mainly adopted in the whole course, so that the color and luster, the flavor and the taste of natural watermelon juice are maintained to the maximum extent, the non-biological stability and the biological stability of the watermelon juice are enhanced, the introduction of chemical additives is reduced, and the juicing rate of the watermelons and the food safety are improved. The viable content of the probiotics is 7x10<11> to 8x10<11>cfu/ml. The watermelon juice beverage disclosed by the invention is environmental-friendly and the watermelon juice can be further processed into probiotic solid beverages and quantitatively packed beverages which are natural in taste, nutritional and healthy, convenient to drink and relatively long in expiration date. The watermelon juice beverage develops a novel path for deep processing and industrial development of watermelons and can be used for realizing relatively good economical and social benefits.

The invention discloses blueberry composite powder capable of reducing cholesterol and a method for preparing the blueberry composite powder. The blueberry composite powder and the method have the advantages that blueberry powder with natural colors, flavor and taste and functional products such as lactobacillus plantarum powder, honey powder, modified dietary fibers, enzyme powder and oligosaccharides are scientifically compounded with one another, accordingly, nutrition characteristics, the food safety and healthcare functions of the blueberry composite powder can be effectively improved, and the probiotic property and the quality stability of the blueberry composite powder can be obviously improved; as compared with existing blueberry composite powder, the blueberry composite powder contains simple components, bioactive substances with high contents, large quantities of survival probiotic and complete types of probiotic functional metabolites with high contents, has natural colors, flavor and taste, high nutritional value and the powerful healthcare functions and is high in food safety and long in shelf life.

The invention discloses blueberry composite powder and a preparation method thereof. Blueberry powder with natural color and luster, flavor and taste is scientifically compounded with functional products such as lactobacillus plantarum powder, honey powder, modified dietary fiber, enzyme powder and oligosaccharide, the nutrition, food safety and healthcare function of the blueberry composite powder are effectively improved, and the probiotic property and quality stability of the blueberry composite powder are significantly improved. Compared with existing blueberry composite powder, the components are simple, the color and luster, flavor and taste are natural, the nutrition value is high, the healthcare function is high, the bioactive substance content is high, probiotics viable number is high, probiotic property is high, complete species of probiotics functional metabolites are produced, the content of the probiotics functional metabolites is high, food safety is high, and the shelf life is long.

The invention discloses weariness-resistant blueberry composite powder and a preparation method thereof. Blueberry powder with natural color, flavor and mouth feel is scientifically compounded with functional products including lactobacillus plantarum powder, honey powder, modified dietary fibers, enzyme powder, oligosaccharide and the like, so that the nutrition, the food safety and the health care functions of the blueberry composite powder are effectively improved, and besides, the prebiotic property and the quality stability of the blueberry composite powder are greatly improved. Compared with conventional blueberry composite powder, the weariness-resistant blueberry composite powder disclosed by the invention has the advantages that components are simple, the color, the flavor and the mouth feel are natural, the nutrient value is high, the health-care functions are powerful, the content of bioactive substances is high, the viable count of probiotics is high, the prebiotic property is strong, the kinds of functional metabolites of probiotics is complete, the content of the functional metabolites of the probiotics is high, the food safety is high, and the quality guarantee period is long.

The invention discloses a fruit paste foodstuff containing probiotics and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit paste so as to prevent infection with infectious microbes in preparation process, improve fruit juice yield, increase the content of soluble cellulose in the fruit paste and prevent browning of the fruit paste; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit paste and the yoghurt. Eventually, the prepared fruit paste foodstuff containing probiotics has fine mouthfeel, uniform texture, stable state, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.55 * 10<11> to 2.52 * 10<11> CFU/g, and the shelf life is 30 to 36 months at normal temperature.

The invention discloses a fruit paste troche containing lactic acid bacteria and a preparation method of the fruit paste troche. Functional leavening agents and germinated brown rice, Chinese herb medicine extract with anti-cold and hot irritability and a stabilizer capable of effectively enhancing the stability are added into a yoghourt fermenting process; poikilothermal yogurt fermentation enables proliferation of lactic acid bacteria to the maximum extent, so that the anti-cold and hot irritability of lactic acid bacteria is improved. Yogurt and fruit and vegetable slurry are pre-treated by using a non-hot-working technology so as to prevent infectious microbe infection in the process, improve the juice yield of the fruit paste, increase the content of soluble cellulose of the fruit paste and prevent the fruit paste from brown stain. Moreover, when the fruit paste and the yogurt are mixed, a scientifically compounded freezing protecting agent which is relatively good in anti-freezing effect is added. Finally, the fruit paste troche containing lactic acid bacteria, which is smooth in taste, uniform in texture, stable in state, natural in quality, high in viable count, strong in functionality and long in expiration data, is prepared. The viable count is (1.55-2.52)x10<11> CFU/g. At normal temperature, the expiration data is 30-36 months.

The present invention discloses a viable bacteria containing fruit pulp food and a preparation method thereof. Functional ferment, germinated brown rice, Chinese herb medicine extracts with cold and heat resistant irritability, and stabilizing agent which can effectively enhance the stability are added in the process of yogurt fermentation. A temperature variable yogurt fermentation technology can enable the proliferation of lactic acid bacteria to a maximum degree and improve the cold and heat resistant irritability of the lactic acid bacteria. Non-thermal processing technology is used to pretreat yogurt and fruit pulp to prevent infectious microbe infection during process, increase fruit juice yield rate, increase the content of soluble cellulose in the fruit pulp, and prevent browning of the fruit pulp. A scientifically compounded cryoprotectant with a relative good anti-freeze effect is added when the fruit pulp and yogurt are mixed. Finally the fruit pulp food with delicate mouthfeel, uniform texture, steady state, high number of viable bacteria, strong function, and long shelf life is obtained. The viable bacterium content is 1.55 * 10^11-2.52 * 10^11 CFU/g and the fruit pulp food can be stored for a shelf life of 30-36 months at room temperature.