Effervescent tablets of high-viscosity yoghurt fermenting agent and preparation method and application thereof

Abstract

The invention discloses effervescent tablets of high-viscosity yoghurt fermenting agent and a preparation method and application thereof, belonging to the fields of bioengineering and food processing. The effervescent tablets are prepared from the following components in parts by weight: fermented milk dry powder 20-30 parts, citric acid 25-30 parts, sodium bicarbonate 16-20 parts, maltodextrin 4-5 parts, polyethylene glycol 1-5 parts, aspartame 1-3 parts, and mannitol 12-18 parts. The preparation method comprises inoculating Lactobacillus helveticus, culturing, fermenting, and freeze-drying to obtain the fermented milk dry powder; and freeze-drying, pulverizing, and tabletting to obtain effervescent tablets. The effervescent tablets disclosed by the invention can be applied by oral administration after being soaked in water or in form of buccal tablets, can be used as self-made yoghurt fermenting agent, and are also multifunctional benefiting effervescent tablets. The effervescent tablets have the characteristics of buccal tablets, effervescent tablets and recombined yoghurt, and can ensure viable count in the product through freeze-drying process.

Description

technical field [0001] The invention relates to the fields of bioengineering and food processing, in particular to an effervescent tablet-type high-viscosity yogurt starter and its preparation method and application. Background technique [0002] With people's increasingly in-depth understanding of the characteristics and functions of lactic acid bacteria, many health care, longevity, and beauty effects of lactic acid bacteria have been confirmed by a large number of experiments, especially the beneficial effect of live bacteria in yogurt on the human body has been widely recognized, rich in The functional yogurt of probiotic lactic acid bacteria has been paid more and more attention by people. In addition to world-recognized probiotics such as Bifidobacteria, Lactobacillus helveticus ( Lactobacillus helveticus ) has gradually entered the ranks of probiotics because its fermented yogurt has the properties of lowering blood pressure, relieving tension, improving brain functi...

AI Technical Summary

Problems solved by technology

[0005] The Chinese patent "a lactic acid bacteria effervescent tablet and its preparation method" (application number: CN200910021587) applied by Northwest Agriculture and Forestry University discloses a method using Lactobacillus brevis ( Lactobacillus brevis ) prepared lactic acid bacteria effervescent tablet and its preparation method. This patent is mainly used in the field of animal husbandry and veterinary medicine. It does not specify the ingredients and fermentation process in terms of food processing quality and safety, and cannot be used as food

In addition, the Chinese patent "Lactobacillus effervescent and its preparation method" (application number: CN96101073) discloses a lactic acid bacteria effervescent tablet with the function of regulating the intestines and helping digestion. The grains are dry, the number of viable bacteria is greatly reduced, and it is not suitable for fermentation