Yoghourt containing algal polysaccharides and bifidobacteria
A bifidobacterium and seaweed polysaccharide technology, which is applied in milk preparations, dairy products, applications, etc., can solve the problems of expensive production and cultivation raw materials, high price, and limited amount of bifidobacteria, so as to achieve low cost and maintain ecological balance , promote the effect of proliferation and colonization
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Embodiment 1
[0011] Polysaccharide extraction process: take seaweed and place it on a tray, put it in a constant temperature incubator to dry at low temperature, and crush it with an electric grinder to make it into powder. Weigh 50g of seaweed powder with a balance, put it into a 500ml Erlenmeyer flask, add 250ml of distilled water, place it in a 95°C water bath, and shake it every 10min, take it out after 4h, and cool to room temperature. Centrifuge to take the supernatant, add absolute ethanol to the centrifuge tube to obtain the precipitate and centrifuge again, take the precipitate (polysaccharide), rinse it with distilled water several times, dry the obtained precipitate in a 37-degree oven as crude polysaccharide, and set aside.
[0012] Mixing: add 1×107 bifidobacteria and 1% seaweed polysaccharide to the fermented milk mix, stir evenly, then package and sterilize to obtain yogurt containing seaweed polysaccharide and bifidobacteria.
Embodiment 2
[0014] Yogurt containing bifidobacteria and seaweed polysaccharides was prepared according to the method described in Example 1, and 2×107 CFU / ml bifidobacteria and 2% seaweed polysaccharides by weight were added to the yogurt.
Embodiment 3
[0016] According to the preparation method described in Example 1, yogurt containing bifidobacteria and seaweed polysaccharides was prepared, and 0.2% by weight of seaweed polysaccharides and 15×107 CFU / ml bifidobacteria and yoghurt were added.
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