Composite probiotic yoghurt and preparation method thereof

Abstract

The invention discloses composite probiotic yoghurt and a preparation method thereof. The composite probiotic yogurt comprises the following raw materials in mass percentage: 89.595-99.19% of cow milk, 6-7% of white granulated sugar, 1.3-2.8 of a milk protein powder, 0.5-1.5% of prebiotics and 0.005-0.01% of composite probiotics. The preparation method comprises the following steps: (1) after preheating the cow milk, adding the white granulated sugar, the milk protein powder and the prebiotics, and carrying out heat-preservation mixing to obtain a mixed liquid; (2) homogenizing and sterilizingthe mixed liquid, and after cooling, inoculating the mixed probiotics for fermentation so as to obtain fermented liquid; and (3) cooling the fermented liquid, and carrying out filling to obtain the composite probiotic yogurt. Through adding the composite probiotics for fermentation, the obtained yoghurt contains many kinds of probiotics, and the number of viable bacteria of the probiotics after fermentation reaches 1010 cfu / g, the product is soft in flavor, and the yogurt is healthy and delicious pure probiotic yoghurt.

Description

technical field [0001] The invention relates to the field of yogurt, in particular to a compound probiotic yogurt and a preparation method thereof. Background technique [0002] Probiotics can effectively maintain the microecological balance of the intestinal tract. Studies have found that artificial supplementation of active beneficial bacteria can not only regulate the imbalance of intestinal microecology, make it tend to balance, restore and maintain human health. Probiotics can secrete some antigenic substances, activate and strengthen the intestinal immune system; they can also promote intestinal peristalsis, help digestion; inhibit the growth of spoilage bacteria. The reproduction of probiotics is beneficial to slow down the process of osteoporosis in the elderly and promote the development of infants. However, there are obvious individual differences in the function of a single probiotic, and there are effects such as synergistic growth among probiotics. In view of ...

AI Technical Summary

Problems solved by technology

However, due to the long fermentation time of probiotics, they are not used as the main starter; moreover, as the main starter, Lactobacillus bulgaricus and Streptococcus thermophilus are fermented at higher temperatures, and most of the probiotics are mesophilic bacteria , therefore, various conditions limit the growth of probiotics, resulting in the total number of live bacteria of probiotics not reaching the order of magnitude of application efficacy, only staying in the concept

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