High-dietary-fiber yogurt and production method thereof

Abstract

The invention discloses high-dietary-fiber yogurt and a production method thereof. The high-dietary-fiber yogurt comprises reconstituted milk or fresh milk, fructo-oligosaccharide, whey protein, sucrose, resistant dextrin, lactobacillus bulgaricus, streptococcus thermophilus and the like, wherein the ratio of the lactobacillus bulgaricus to the streptococcus thermophilus is 1:1, and the content of the resistant dextrin is 3-25%. The production method includes: preparing materials, preheating, homogenizing, sterilizing, inoculating, split charging, fermenting and refrigerating. The high-dietary-fiber yogurt has the advantages that the resistant dextrin is low-molecular-weight soluble dietary fibers, has high water-holding capacity, and can absorb water and expand in the intestines and stomach to allow people to have satiety so as to restrain eating; the adding of the high-water-solubility dietary fibers increases the dietary fiber content of the yogurt and is beneficial to the improvement of the water-holding capacity, elasticity, stickness and cohesiveness of fermented milk products; the high-dietary-fiber yogurt can combine the characteristics of lactic acid bacteria and the dietary fibers, improve alteration of intestinal flora, promote mineral absorption, enhance human body immune function, and balance the dietary fiber intake of human bodies.

Description

technical field [0001] The invention belongs to the production field of fermented dairy products, and in particular relates to a fermented dairy product with high dietary fiber and a production method thereof. Background technique [0002] Yogurt is a curd product made by fermenting Lactobacillus bulgaricus, Streptococcus thermophilus and other probiotics in milk (sterilized milk or concentrated milk) with (or without) milk powder (or skimmed milk powder). Yogurt can be divided into set yogurt and stirred yogurt according to its organizational state. Set yogurt is fermented in a packaging container, and the finished product retains its curdled state. Stirred yogurt is a tissue state in which fermented curd is crushed into a viscous shape before and during filling. During the fermentation process, yogurt can convert lactose into lactic acid for human body to absorb and utilize, so that people with lactose intolerance can also drink yogurt. At the same time, yogurt also con...

AI Technical Summary

Problems solved by technology

Whether increasing the content of resistant dextrin will affect the fermentation bacteria, and there is no relevant research report on the effect on the texture of fermented milk

[0005] At present, in the process of yogurt preparation, problems such as weak curd and whey precipitation seriously affect the quality of yogurt