Flavored fermented milk with healthcare probiotic function and making method of flavored fermented milk

Abstract

The invention relates to flavored fermented milk with a healthcare probiotic function and a making method of the flavored fermented milk. The flavored fermented milk comprises the following raw materials parts by weight: 900-980 parts of raw milk, 50-100 parts of white sugar, 10-50 parts of whey protein powder, 5-15 parts of starch, 1-10 parts of xylooligosaccharide, 0.01-0.16 part of a fermentation agent with lactobacillus bulgaricus and streptococcus thermophilus, and 0.04-0.32 part of lactobacillus gasseri. The flavored fermented milk provided by the invention is made of fermentation agentbacteria with probiotic functions through fermentation, and a probiotic bacterium, namely lactobacillus gasseri with a good intestinal tract immobilization property, and prebiotics with proliferationeffects on the probiotic bacteria, are used, so that the product has remarkable healthcare probiotic function characteristics of preventing and relieving constipation, reducing total levels of cholesterol, reducing lipoprotein concentrations, reducing levels of serum triglyceride, and reducing the weight of patients suffering from obesity.

Description

technical field [0001] The invention relates to the field of food technology, in particular to flavored fermented milk with health-care and probiotic functions and a preparation method thereof. Background technique [0002] Yogurt is a traditional fermented dairy product with rich nutritional value and good health care function. In our country, with the improvement of people's consumption level and civilized quality, and the popularity of health concepts, the output of yogurt has increased rapidly, and it has become the most profitable and development potential industry. [0003] Although yogurt production has a long history, it was not until the 20th century that yogurt manufacturers realized that in addition to using good raw milk and production technology, the quality of yogurt starter directly determines the final quality of yogurt products to a large extent. If the growth of yogurt starter strains is not coordinated, it will not only slow down the acid production of th...

AI Technical Summary

Problems solved by technology

If the growth of yogurt starter strains is not coordinated, it will not only slow down the acid production of the strains, but even lead to the failure of curdling, which will directly affect the quality of the product; if the yogurt starter produces acid too quickly, it will lead to excessive precipitation of whey and post-acidification. Serious, affecting the shelf life of the product; if the yogurt starter contains exopolysaccharide-producing strains, the texture, tissue state and functional properties of the product will be greatly improved

At present, most yogurt products in the domestic market use common Lactobacillus bulgaricus and Streptococcus thermophilus as starters, and there is a lack of innovation in the combination of starters