55results about How to "Low bacteria content" 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 a probiotic foodstuff 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 probiotic foodstuff 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 freeze-dried tablets and a preparation method thereof. According to preparation method of the freeze-dried tablets, a functional leavening agent, functional germinated brown rice, Chinese herbal medicine extracts with ambient temperature stress resistance, and a stabilizer capable of effectively improving stability are added in the yoghurt fermentation process; through the adoption of a variable-temperature yoghurt fermentation technology, the propagation of lactic acid bacteria is maximized, and the ambient temperature stress resistance of lactic acid bacteria is improved; yoghurt and fruit puree are pre-processed by adopting a non-thermal processing technology, so that the sundry bacteria contamination is prevented during the process, the juice yield of fruit juice is increased, the content of soluble cellulose of the fruit puree is increased, and the browning of the fruit puree is prevented; in addition, a freezing protecting agent scientifically compounded and having better anti-freezing effect is added during the mixing of the yoghurt and fruit puree; finally, the freeze-dried tablets which are delicate in mouth feel, uniform in texture, stable in state, great in quantity of live bacteria, good in functionality and long in shelf life. The content of live bacteria in the freeze-dried tablets is 1.55*10<11>-2.52*10<11> CFU/g, and the shelf life is 30-36 months at the normal temperature.

The invention discloses a freeze-dried foodstuff 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 freeze-dried foodstuff 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 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 invention discloses a production method for microbial fermentation complete feed by combining multi-strain joint transformations. The method for producing a microbial feed by utilizing needle mushroom residues, and performing mould and bacteria staged cultivation, and joint transformations and fermentation comprises the following process steps of processing raw materials, compounding a mould fermentation agent, preparing a composite bacterial fermentation agent, performing staged solid fermentation, drying, crushing and the like. The microbial feed prepared by the production method disclosed by the invention has natural fermentation fragrance without any chemical additive component and contains nutrient substances of various amino acids, vitamins and the like and a large number of bioactive enzymes, so that content of glutamic-pyruvic transaminase, glutamic oxalacetic transaminase, cholesterol, triglyceride and urea nitrogen in blood can be greatly reduced, the liver quality and the kidney quality of animals are improved, and the microbial fermentation complete feed is an environment-friendly biological feed with good quality and low price for feeding domestic animals.

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 Paenibacillus polymyxa GY40 bacterial strain. The preservation number is CGMCC NO.14481. The invention also discloses a spore production fermentation culture method of the Paenibacillus polymyxa GY40 bacterial strain, and a method used for preparing bacterial powder and a wettable powder from the Paenibacillus polymyxa GY40 bacterial strain. Compared with terrestrial microorganisms, the Paenibacillus polymyxa GY40 bacterial strain possesses following advantages: salt resistance is excellent, growth temperature is low, and antibacterial effect is excellent. The spore production fermentation culture method is simple in formula; the main raw materials are agricultural product leftovers; the cost is low; the raw materials are widely available; bacterial strain growthspeed is high; fermentation temperature is low; fermentation time is short; fermentation conditions are convenient to control; fermentation spore yield is high; raw material cost is reduced; fermentation energy consumption is reduced; fermentation production efficiency is increased; the wettable powder possesses excellent preventing and treating effect on wheat scab and fusarium wilt of cucumber,and can be used in plantation of wheat and cucumber.

The invention relates to a double-mushroom-residue full organic cultivation medium for uncultivated-area vegetables and potted vegetables, and belongs to an agricultural production technique range. The double-mushroom-residue full organic cultivation medium disclosed by the invention contains two types of mushroom residues and abundant beneficial strains, and is prepared from needle mushroom residues, agaricus bisporus residues, coco coir and turf according to a certain ratio. The double-mushroom-residue full organic cultivation medium does not contain inorganic substances including vermiculite, perlite or slag and does not have the problems of difficulty in degradation and pollution to the environment. The needle mushroom residues and the agaricus bisporus residues are matched to overcome a series of problems caused by singly using the needle mushroom residues to prepare the medium; and the prepared medium is strong in water-retaining property, abundant in beneficial strains and less in infectious microbe content.

The invention discloses a yoghourt slice and a preparation method thereof. In the fermentation process of yoghourt, a functional fermentation agent, functional sprouted cargo rice, Chinese herb extracts with cold and hot sensitivity resistance, and a stabilizing agent capable of effectively improving stability are added; the yoghourt is fermented under dynamic temperatures, so that the proliferation of lactic acid bacteria is maximized, and the cold and hot sensitivity resistance of the lactic acid bacteria is improved; a non-hot processing technique is adopted for pretreating the yoghourt and the pulp of fruits and vegetables so as to prevent microbial contamination during the process, increase the juice yield of the pulp of the fruits and the vegetables, increase the content of soluble cellulose in the pump of the fruits and the vegetables, and prevent the pulp of the fruits and the vegetables from generating brown stains; a refrigerating protective agent which is scientifically compounded and has a better refrigerating resistant effect is added while mixing the pulp of the fruits and the vegetables as well as the yoghourt. Finally, the prepared yoghourt slice is fine and smooth in mouth feel, homogeneous in texture, stable in state, natural in quality, high in viable count, high in functionality, and long in quality guarantee period, and the viable count is 1.75 *1011-2.55 *1011CFU/g. Under the normal atmospheric temperature, the quality guarantee period of the yoghourt slice is 30-36 months.

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 an ocean-originated bacillus amyloliquefaciens GY30 strain. The preservation number of the ocean-originated bacillus amyloliquefaciens GY30 strain is CGMCC NO. 14480. The invention also discloses a spore production fermentation medium composition and a culture method of the bacillus amyloliquefaciens GY30 strain and a method for preparing bacterium power through the bacillus amyloliquefaciens GY30 strain. The bacillus amyloliquefaciens GY30 strain has the advantages of being high in salt tolerance, low in growth temperature, good in antibacterial effects, wide in antibacterial range and easy to culture, which do not exist in terrigenous microorganisms. The spore production fermentation medium composition and the culture method of the bacillus amyloliquefaciens GY30strain are simple, applied raw materials are mainly agricultural product leftovers, thereby being low in price, extensive in resources, high in strain growth speed, low in fermentation temperature, short in fermentation time, easy to control in fermentation conditions, high in spore fermentation yield and capable of reducing raw material costs and fermentation energy consumption and improving thefermentation production efficiency; bacterium powder prepared through the spore production fermentation medium composition and a culture method of the bacillus amyloliquefaciens GY30 strain is high ineffects on processing microorganism fertilizers or rice sheath blight disease preventing pesticides.

The invention discloses a lactobacillus food and a preparation method thereof. The preparation method is characterized in that in yoghourt fermentation, a functional starter, germinated brown rice, Chinese herbal medicine extract with hot-cold resistance irritability and a stabilizing agent for effectively improving stability are used; through temperature-variable yoghourt fermentation, lactobacillus proliferation is maximized and lactobacillus hot-cold resistance irritability is improved; yoghourt and fruit and vegetable slurry are pre-treated by a non-thermal processing method so that mixed bacterium infection in the process is prevented, a fruit and vegetable slurry juice yield and fruit and vegetable slurry soluble cellulose content are improved and fruit and vegetable slurry browning is prevented; and in mixing of fruit and vegetable slurry and yoghourt, a scientifically compounded cryoprotectant with good anti-refrigeration effects is used. The lactobacillus food has a fine taste, uniform texture, stable state, natural quality, high living bacterium quantity, strong functionality and a long quality guarantee period, has living bacterium content of 1.75*10<11> to 2.55*10<11> CFU/g and has a quality guarantee period of 30-36 months at a normal temperature.

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 fruit puree food 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 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 food 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 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 a fruit paste 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 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 probiotic tablet 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 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 a fruit and vegetable food and a preparation method thereof. The preparation method is characterized in that in yoghourt fermentation, a functional starter, germinated brown rice, Chinese herbal medicine extract with hot-cold resistance irritability and a stabilizing agent for effectively improving stability are used; through temperature-variable yoghourt fermentation, lactobacillus proliferation is maximized and lactobacillus hot-cold resistance irritability is improved; yoghourt and fruit and vegetable slurry are treated by a non-thermal processing method so that mixed bacterium infection in the process is prevented, a fruit and vegetable slurry juice yield and soluble cellulose content are improved and fruit and vegetable slurry browning is prevented; and in mixing of fruit and vegetable slurry and yoghourt, a scientifically compounded cryoprotectant with good anti-refrigeration effects is used. The fruit and vegetable food has a fine taste, uniform quality, stable state, natural quality, high living bacterium quantity, strong functionality and a long quality guarantee period, has living bacterium content of 1.75*10<11> to 2.55*10<11> CFU/g and has a quality guarantee period of 30-36 months at a normal temperature.

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 a lactic acid bacterium 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 lactic acid bacterium 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 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.