Fermented milk with large amount of probiotics and preparation method thereof

Abstract

The invention provides fermented milk with large amount of probiotics. The fermented milk with large amount of probiotics comprises the following ingredients: raw milk, white granulated sugar, chitosan, pineapple pulp, distilled water, lactobacillus paracasei N1115 and Bacillus bifidus; the lactobacillus paracasei N1115, the Bacillus bifidus and the accessory ingredients in the formula of the fermented milk with high probiotics count are scientifically matched and rationally proportioned; the prepared fermented milk has good quality stability; the synergic match of the chitosan and the pineapple pulp not only inhibits acidification phenomenon of the prepared milk product caused by proliferation of the lactobacillus paracasei N1115 within the shelf life, but also promotes proliferation of the Bacillus bifidus, so that large amount of alive bacterial the Bacillus bifidus is maintained within the shelf life. The invention further provides a preparation method of the fermented milk with large amount of probiotics. According to the preparation method, the chitosan and the pineapple pulp are added after fermentation, so that the chitosan and the pineapple pulp are prevented from damage during the fermentation process and are capable of exerting the synergistic effect. The preparation method is simple in process and easy to control. The preparation method is suitable for preparation of fermented milk with high probiotics count.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and relates to fermented milk and a preparation method thereof, in particular to fermented milk with high probiotic count and a preparation method thereof. Background technique [0002] In recent years, fermented milk products have the advantages of rich nutrition, easy digestion, good palatability and easy preservation, and are deeply loved by consumers. The probiotics in fermented milk products have significant regulating functions on the body, such as regulating the intestines, improving immunity, anti-oxidation, etc., and can achieve the effect of disease prevention and treatment. [0003] The Chinese invention patent with the patent number 201110357058 discloses a kind of "Lactobacillus casei N1115, its immunomodulatory effect and application", which has the effect of enhancing immune regulation and can be used to prepare functional drinks and health care preparations. However, durin...

AI Technical Summary

Problems solved by technology

Affected by the cost, the number of probiotics added in this kind of dairy products is small, and it is difficult to play the regulatory function of probiotics on the body

However, some probiotics can not only participate in the fermentation of dairy products, but also can be added to dairy products as functional factors, such as Bifidobacterium and Lactobacillus paracasei N1115, which saves production costs to a certain extent, but in the shelf life During the period, the activity of the strains in the prepared dairy products is different, resulting in adverse effects, such as the metabolites produced by the proliferation of Lactobacillus paracasei N1115 strains, resulting in severe post-acidification of dairy products, which affects the taste of dairy products ; In addition, some strains (such as bifidobacteria) themselves have poor survival, and their number gradually decreases with the extension of the shelf life of dairy products, and it is difficult to maintain 10 6 order of magnitude, which will greatly reduce its health regulation effect on the body and affect the food value

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