Acidophilus milk for infants and preparation method thereof

Abstract

The invention provides acidophilus milk for infants and a preparation method thereof. The preparation method comprises the following steps: firstly preparing freeze dried strain of bifidobacterium longum CICC6188, then adding the following ingredients according to the weight of no-antibiotic milk: 2.8 percent to 3.4 percent of desalted whey protein powder with the content of 90 percent, 30 percent to 34 percent of lactose, 2.5 percent to 3 percent of glucose, 0.16 percent to 0.2 percent of xylooligosaccharide, 4.5-5 times of deionized water, mixing all the matters, homogenizing under the pressure of 15-20Mpa, then sterilizing for 20 minutes at the temperature of 121 DEG C, cooling to be 37 DEG C, then according to diluted milk per kilogram, adding DHA (docosahexaenoic acid) with the purity of more than 95 percent and the mass of 29mg to 33mg, AA (arachidonic acid) with the purity of more than 95 percent and the mass of 50mg to 55mg, taurine with the purity of more than 99 percent and the mass of 30mg to 35mg, carnitine with the purity of more than 90 percent and the mass of 5.2mg to 6.0mg, nucleotide with the purity of more than 100 percent and the mass of 15mg to 18mg, then adding freeze dried powder of bifidobacterium longum with the mass of 125mg according to diluted milk per kilogram, preserving the temperature under the anaerobic condition with the temperature 37 DEG C,fermenting for 8 hours, then homogenizing the mixture under the pressure of 15-20Mpa, and finally obtaining the acidophilus milk.

Description

(1) Technical field [0001] The invention relates to a yoghurt for infants and a preparation method of the yoghurt. (2) Background technology [0002] As early as 200 BC, India, Egypt and ancient Greece had records of making fermented food with lactic acid bacteria beneficial to the human body; in 1008 AD, Germany established the world's first yogurt workshop; by the middle of the 16th century, fermented cheese gradually became Traditional food of some ethnic groups. The history of making yogurt in our country is also very long. Later Wei Jia Sixie's "Qi Min Yao Shu" recorded the practice of yogurt. At the beginning of the 20th century, Mechnikov published the book "Longevity", discussing that yogurt can make people live longer, which set off the beginning of modern fermented milk production and consumption; in 1934, Henneberg first proposed that in order to improve the health value of yogurt, Lactobacillus acidophilus is supplemented in the yogurt-making bacteria; since 19...

AI Technical Summary

Problems solved by technology

However, all yogurt currently on the market is made from antibiotic-free milk, which is fermented by lactic acid bacteria after adding an appropriate amount of sucrose, and is not suitable for direct consumption by infants and young children.