Fermented milk drink and method for its preparation

Abstract

The application relates to the technical field of food, and particularly discloses a fermented milk drink and a preparation method thereof. The fermented milk drink disclosed by the application comprises the following components in parts by weight: 90-110 parts of water, 50-60 parts of milk raw material, 0.005-0.05 parts of probiotics, 2-4 parts of xylitol, 0.4-0.8 parts of edible glue and 0.1-0.2 parts of stabilizer, wherein the probiotics comprise Bifidobacterium longum and Streptococcus thermophilus. The application further discloses a preparation method of the fermented milk drink. According to the formula and the preparation method provided by the application, the fermented milk drink with anti-saccharification effect can be obtained, and the fermented milk drink has high stability.

Description

Technical Field

[0001] This application relates to the technical field of food, specifically to a fermented dairy beverage and its preparation method. Background Technology

[0002] Currently, fermented dairy products have the advantages of good taste and high nutritional value, and have become a mainstream food for people's daily consumption.

[0003] Merchants in the market generally use Bulgarian lactic acid bacteria to ferment milk raw materials, and then add sweeteners such as white sugar. This method can effectively break down proteins, thereby obtaining nutritious fermented milk drinks; however, the dairy products obtained by this method have a high sugar content, which is not suitable for diabetic patients and consumers who do not like to consume white sugar.

[0004] Furthermore, fermented dairy drinks easily induce glycation in the body, causing excess, unconsumed sugar molecules to combine with protein molecules to form advanced glycation end products (AGEs). These AGEs accumulate in the skin, damaging collagen and elastin and accelerating skin aging. Clearly, these drawbacks limit the application of fermented dairy drinks.

[0005] Therefore, developing a fermented dairy beverage with anti-saccharification properties would be beneficial for expanding the applications of dairy beverages. Summary of the Invention

[0006] To improve the anti-saccharification effect of fermented milk drinks, this application provides a fermented milk drink and its preparation method.

[0007] This application provides a fermented milk beverage comprising the following components in parts by weight: 90-110 parts water; 50-60 parts milk raw material; 0.005-0.05 parts probiotics; 2-4 parts xylitol; 0.4-0.8 parts edible gum; and 0.1-0.2 parts stabilizer.

[0008] The probiotics include Bifidobacterium longum and Streptococcus thermophilus.

[0009] This application utilizes Bifidobacterium longum and Streptococcus thermophilus as probiotics, supplemented with xylitol, edible gum and stabilizer as raw material additives, to ferment milk raw materials, thereby obtaining fermented milk beverages with better anti-saccharification effects and good stability.

[0010] Fermented dairy drinks typically require fermentation of dairy raw materials using Lactobacillus bulgaricus. However, experiments have shown that fermented dairy drinks obtained using this method have a weak anti-saccharification effect. The inventors of this application have discovered that using Bifidobacterium longum and Streptococcus thermophilus as probiotics not only promotes the fermentation of dairy raw materials but also results in fermented dairy drinks with a strong anti-saccharification effect.

[0011] Bifidobacteria can cleanse the intestines, inhibit the production of harmful enzymes, promote the proliferation of beneficial bacteria in the gut, maintain the balance of normal intestinal flora, and thus regulate gastrointestinal function, improving the body's microenvironment from the source. At the same time, these bacteria adhere to the gastric mucosa and can play a role in relieving hangovers and aiding digestion through physical and biochemical reactions, thereby promoting detoxification, improving the absorption rate of vitamins, and achieving the effect of internal nourishment.

[0012] The fermented milk beverage prepared using the formula of this application can promote the reproduction of beneficial bacteria in the small intestine and inhibit the growth of harmful bacteria, thereby improving human gastrointestinal function and metabolism. At the same time, it can enhance the body's absorption of the effective ingredients in the fermented milk beverage, making it more suitable for daily intestinal health care.

[0013] After fermentation, dairy raw materials have a high acidity. Xylitol, which is selected for use in this application, can be used as a sweetener to reduce the acidity of fermented dairy drinks. It can also be used as a nutritional supplement and adjunctive therapeutic agent. Xylitol is an intermediate in human carbohydrate metabolism. It can pass through cell membranes, be absorbed and utilized by tissues, promote glycogen synthesis, provide cells with nutrition and energy, and does not cause an increase in blood sugar levels.

[0014] Preferably, the amount of probiotics added is 0.03-0.05 parts.

[0015] Preferably, the probiotics consist of Bifidobacterium longum and Streptococcus thermophilus in a weight ratio of (0.03-0.045):(0.005-0.02).

[0016] In one specific implementation, the weight ratio of Bifidobacterium longum to Streptococcus thermophilus can be 0.03:0.005, 0.03:0.01, 0.03:0.02, 0.04:0.005, 0.04:0.01, 0.04:0.02, 0.045:0.005, 0.045:0.01, or 0.045:0.02.

[0017] In some specific embodiments, the weight ratio of Bifidobacterium longum and Streptococcus thermophilus may also be (0.03-0.04):0.005, (0.03-0.04):0.01, (0.03-0.04):0.02, (0.04-0.045):0.005, (0.04-0.045):0.01, (0.04-0.045):0.02, 0.045:(0.005-0.01), 0.045:(0.01-0.02), or 0.045:(0.005-0.02).

[0018] Experimental analysis shows that the use of Bifidobacterium longum and Streptococcus thermophilus in the above weight ratio as probiotics can significantly improve the anti-saccharification effect of fermented milk drinks.

[0019] Preferably, the edible colloid is selected from one or two of gum arabic and pectin.

[0020] Furthermore, the edible colloid is gum arabic.

[0021] Preferably, the stabilizer is selected from one or more of sodium carboxymethyl cellulose, resistant dextrin, lemon flavor, and silicon dioxide.

[0022] Furthermore, the stabilizer comprises sodium carboxymethyl cellulose and lemon flavoring in a weight ratio of (1-1.4):(0.1-0.5).

[0023] In one specific implementation, the weight ratio of sodium carboxymethyl cellulose and lemon flavoring can also be 1:0.1, 1:0.3, 1:0.5, 1.2:0.1, 1.2:0.3, 1.2:0.5, 1.5:0.1, 1.5:0.3, or 1.5:0.5.

[0024] In some specific embodiments, the weight ratio of sodium carboxymethyl cellulose and lemon flavoring may also be (1-1.2):0.1, (1-1.2):0.3, (1-1.2):0.5, (1.2-1.5):0.1, (1.2-1.5):0.3, (1.2-1.5):0.5, 1.5:(0.1-0.3), 1.5:(0.3-0.5), or 1.5:(0.1-0.5).

[0025] Experimental analysis shows that by using sodium carboxymethyl cellulose and lemon flavoring in the above weight ratio as stabilizers, this application can obtain fermented milk beverages with excellent stability while ensuring high anti-saccharification effect.

[0026] On the other hand, this application also provides a method for preparing the above-mentioned fermented milk beverage, specifically including the following steps:

[0027] Primary fermentation: The milk raw material is preheated, homogenized, sterilized, and cooled, and then the Bifidobacterium longum is added for fermentation for 12-24 hours to obtain fermented milk;

[0028] Preparation of the blending solution: The xylitol, the edible gum, and the stabilizer are added to the water and mixed evenly to obtain the blending solution;

[0029] Secondary fermentation: The fermented milk prepared by primary fermentation is added to the blending liquid and mixed evenly. After preheating, homogenization, sterilization, and cooling, thermophilic streptococci are added for fermentation for 18-36 hours. Finally, the fermented milk beverage is obtained by sterilization.

[0030] Preferably, the cooling temperature during the primary fermentation is 30-40°C.

[0031] Preferably, the temperature of the blending liquid is 40-50°C.

[0032] Preferably, the cooling temperature during the secondary fermentation is 40-50℃.

[0033] The inventors of this application have discovered that, compared to a single-fermentation preparation process, a two-fermentation preparation process can yield fermented milk beverages with superior anti-saccharification properties and stability. Furthermore, by controlling the cooling temperature of the samples before the first fermentation to within the range of 30-40°C and the cooling temperature of the samples before the second fermentation to within the range of 40-50°C, the anti-saccharification properties and stability of the fermented milk beverages can be further improved.

[0034] In summary, the technical solution of this application has the following effects:

[0035] This application utilizes Bifidobacterium longum and Streptococcus thermophilus as probiotics, supplemented with xylitol, edible gum and stabilizer as raw material additives, to ferment milk raw materials, thereby obtaining fermented milk beverages with better anti-saccharification effects and good stability.

[0036] This application further enhances the anti-saccharification effect of fermented milk drinks by controlling the weight ratio of Bifidobacterium longum and Streptococcus thermophilus in probiotics and screening the types of edible gums; this application also significantly improves the stability of fermented milk drinks while ensuring their anti-saccharification effect by screening the types of stabilizers and the weight ratio of their components.

[0037] This application utilizes a two-stage fermentation process and controls the temperature of the raw materials before each fermentation, thereby further improving the anti-saccharification effect and stability of fermented dairy drinks. Detailed Implementation

[0038] In a first aspect, this application provides a fermented milk beverage comprising the following components in parts by weight: 90-110 parts water; 50-60 parts milk raw material; 0.005-0.05 parts probiotics; 2-4 parts xylitol; 0.4-0.8 parts edible gum; and 0.1-0.2 parts stabilizer; wherein the probiotics are composed of Bifidobacterium longum and Streptococcus thermophilus in a weight ratio of (0.03-0.045):(0.005-0.02).

[0039] Specifically, the edible colloid is selected from one or both of gum arabic and pectin.

[0040] The stabilizer is selected from one or more of sodium carboxymethyl cellulose, resistant dextrin, lemon flavor, and silicon dioxide.

[0041] Furthermore, the stabilizer comprises sodium carboxymethyl cellulose and lemon flavor in a weight ratio of (1-1.4):(0.1-0.5).

[0042] Secondly, this application provides a method for preparing the above-mentioned fermented milk beverage, specifically including the following steps:

[0043] Primary fermentation: The milk raw material is preheated, homogenized, sterilized, and cooled, and then Bifidobacterium longum is added for fermentation for 12-24 hours to obtain fermented milk;

[0044] Preparation of the blending solution: Xylitol, edible gum, and stabilizer are added to water and mixed evenly to obtain the blending solution;

[0045] Secondary fermentation: The fermented milk prepared in the primary fermentation is added to the blending liquid and mixed evenly. After preheating, homogenization, sterilization, and cooling, thermophilic streptococci are added for fermentation for 18-36 hours. Finally, the fermented milk drink is obtained after sterilization.

[0046] The cooling temperature during primary fermentation is 30-40℃; the temperature of the blending liquid is 40-50℃; and the cooling temperature during secondary fermentation is 40-50℃.

[0047] The present application will be further described in detail below with reference to embodiments, comparative examples and performance test results. These embodiments should not be construed as limiting the scope of protection claimed in this application.

[0048] Example

[0049] Examples 1-8

[0050] Examples 1-8 each provide a fermented milk beverage.

[0051] The amounts of each component in the fermented milk beverage in the above embodiments are shown in Table 1. The preparation method of the fermented milk beverage specifically includes the following steps:

[0052] Primary fermentation: raw milk is preheated at 90±5℃ for 10 minutes, homogenized at a homogenization pressure of 120MPa for 20 minutes, pasteurized at 90±5℃ for 20 minutes, then cooled to 35±5℃, Bifidobacterium longum is added, and fermented for 16 hours to obtain fermented milk.

[0053] Preparation of the blended liquid: Xylitol, gum arabic, sodium carboxymethyl cellulose and lemon flavoring were added to drinking water at a temperature of 45±5℃ and mixed evenly. The mixture was kept at 45±5℃ to obtain the blended liquid.

[0054] Secondary fermentation: The fermented milk after primary fermentation is added to the blending liquid and mixed evenly. It is preheated at 90±5℃ for 10 minutes, homogenized at a homogenization pressure of 120MPa for 20 minutes, and pasteurized at 90±5℃ for 20 minutes. Then, it is cooled to 45±5℃, thermophilic streptococci are added and fermented for 24 hours. Finally, it is sterilized to obtain fermented milk beverage.

[0055] Table 1. Dosage of each component in fermented milk beverages in Examples 1-8

[0056]

[0057]

[0058] Example 9

[0059] This embodiment provides a fermented dairy beverage.

[0060] The difference between this embodiment and Embodiment 1 is that 0.1g of sodium carboxymethyl cellulose and 0.05g of lemon flavoring are used as stabilizers, while the other components and preparation methods of the fermented milk beverage are the same as in Embodiment 1.

[0061] Example 10

[0062] This embodiment provides a fermented dairy beverage.

[0063] The difference between this embodiment and Embodiment 1 is that 0.14g of sodium carboxymethyl cellulose and 0.01g of lemon flavoring are used as stabilizers, while the other components and preparation methods of the fermented milk beverage are the same as in Embodiment 1.

[0064] Example 11

[0065] This embodiment provides a fermented dairy beverage.

[0066] The difference between this embodiment and Embodiment 1 is that 0.03g of sodium carboxymethyl cellulose and 0.12g of lemon flavoring are used as stabilizers, while the other components and preparation methods of the fermented milk beverage are the same as in Embodiment 1.

[0067] Example 12

[0068] This embodiment provides a fermented dairy beverage.

[0069] The difference between this embodiment and Example 1 is that 0.12g of sodium carboxymethyl cellulose and 0.03g of resistant dextrin are used as stabilizers, while the other components and preparation methods of the fermented milk beverage are the same as in Example 1.

[0070] Example 13

[0071] This embodiment provides a fermented dairy beverage.

[0072] The difference between this embodiment and Embodiment 1 is that 0.12g of silicon dioxide and 0.03g of lemon flavoring are weighed as stabilizers, while the other components and preparation methods of the fermented milk beverage are the same as in Embodiment 1.

[0073] Example 14

[0074] This embodiment provides a fermented dairy beverage.

[0075] The difference between this embodiment and Embodiment 1 is that the preparation method of the fermented milk drink specifically includes the following steps: primary fermentation: raw milk is preheated at 90±5℃ for 10 minutes, homogenized at a homogenization pressure of 120MPa for 20 minutes, pasteurized at 90±5℃ for 20 minutes, then cooled to 25±5℃, Bifidobacterium longum is added, and fermentation is carried out for 16 hours to obtain fermented milk;

[0076] Preparation of the blended liquid: Xylitol, gum arabic, sodium carboxymethyl cellulose and lemon flavoring were added to drinking water at a temperature of 40±5℃ and mixed evenly. The mixture was then kept at 45±5℃ to obtain the blended liquid.

[0077] Secondary fermentation: The fermented milk after primary fermentation is added to the blending liquid and mixed evenly. It is preheated at 90±5℃ for 10 minutes, homogenized at a homogenization pressure of 120MPa for 20 minutes, and pasteurized at 90±5℃ for 20 minutes. Then, it is cooled to 45±5℃, thermophilic streptococci are added and fermented for 24 hours. Finally, it is sterilized to obtain fermented milk beverage.

[0078] Example 15

[0079] This embodiment provides a fermented dairy beverage.

[0080] The difference between this embodiment and Embodiment 1 is that the preparation method of the fermented milk drink specifically includes the following steps: primary fermentation: raw milk is preheated at 90±5℃ for 10 minutes, homogenized at a homogenization pressure of 120MPa for 20 minutes, pasteurized at 90±5℃ for 20 minutes, then cooled to 45±5℃, Bifidobacterium longum is added, and fermentation is carried out for 16 hours to obtain fermented milk;

[0081] Preparation of the blended liquid: Xylitol, gum arabic, sodium carboxymethyl cellulose and lemon flavoring were added to drinking water at a temperature of 30±5℃ and mixed evenly. The mixture was then kept at 45±5℃ to obtain the blended liquid.

[0082] Secondary fermentation: The fermented milk after primary fermentation is added to the blending liquid and mixed evenly. It is preheated at 90±5℃ for 10 minutes, homogenized at a homogenization pressure of 120MPa for 20 minutes, and pasteurized at 90±5℃ for 20 minutes. Then, it is cooled to 45±5℃, thermophilic streptococci are added and fermented for 24 hours. Finally, it is sterilized to obtain fermented milk beverage.

[0083] Example 16

[0084] This embodiment provides a fermented dairy beverage.

[0085] The difference between this embodiment and Embodiment 1 is that the preparation method of the fermented milk drink specifically includes the following steps: primary fermentation: raw milk is preheated at 90±5℃ for 10 minutes, homogenized at a homogenization pressure of 120MPa for 20 minutes, pasteurized at 90±5℃ for 20 minutes, then cooled to 35±5℃, Bifidobacterium longum is added, and fermentation is carried out for 16 hours to obtain fermented milk;

[0086] Preparation of the blended liquid: Xylitol, gum arabic, sodium carboxymethyl cellulose and lemon flavoring were added to drinking water at a temperature of 30±5℃ and mixed evenly. The mixture was then kept at 45±5℃ to obtain the blended liquid.

[0087] Secondary fermentation: The fermented milk after primary fermentation is added to the blending liquid and mixed evenly. It is then preheated at 90±5℃ for 10 minutes, homogenized at a homogenization pressure of 120MPa for 20 minutes, and pasteurized at 90±5℃ for 20 minutes. The temperature is then lowered to 35±5℃, and thermophilic streptococci are added for fermentation for 24 hours. Finally, the fermented milk drink is obtained after sterilization.

[0088] Example 17

[0089] This embodiment provides a fermented dairy beverage.

[0090] The difference between this embodiment and Embodiment 1 is that the preparation method of the fermented milk drink specifically includes the following steps: primary fermentation: raw milk is preheated at 90±5℃ for 10 minutes, homogenized at a homogenization pressure of 120MPa for 20 minutes, pasteurized at 90±5℃ for 20 minutes, then cooled to 35±5℃, Bifidobacterium longum is added, and fermentation is carried out for 16 hours to obtain fermented milk;

[0091] Preparation of the blended liquid: Xylitol, gum arabic, sodium carboxymethyl cellulose and lemon flavoring were added to drinking water at a temperature of 30±5℃ and mixed evenly. The mixture was then kept at 45±5℃ to obtain the blended liquid.

[0092] Secondary fermentation: The fermented milk after primary fermentation is added to the blending liquid and mixed evenly. It is preheated at 90±5℃ for 10 minutes, homogenized at a homogenization pressure of 120MPa for 20 minutes, and pasteurized at 90±5℃ for 20 minutes. Then, it is cooled to 55±5℃, thermophilic streptococci are added and fermented for 24 hours. Finally, it is sterilized to obtain fermented milk beverage.

[0093] Comparative Example

[0094] Comparative Example 1

[0095] This comparative example provides a fermented dairy beverage.

[0096] The difference between this comparative example and Example 1 is that 0.04g of Lactobacillus bulgaricus was used instead of Bifidobacterium longum, while the other components and preparation methods of the fermented milk beverage are the same as in Example 1.

[0097] Comparative Example 2

[0098] This comparative example provides a fermented dairy beverage.

[0099] The difference between this comparative example and Example 1 is that 0.01g of Lactobacillus casei is used instead of Streptococcus thermophilus, while the other components and preparation methods of the fermented milk beverage are the same as in Example 1.

[0100] Comparative Example 3

[0101] This comparative example provides a fermented dairy beverage.

[0102] The difference between this comparative example and Example 1 is that 3g of mannitol is used instead of xylitol, while the other components and preparation methods of the fermented milk beverage are the same as in Example 1.

[0103] Comparative Example 4

[0104] This comparative example provides a fermented dairy beverage.

[0105] The difference between this comparative example and Example 1 is that the preparation method of the fermented milk beverage specifically includes the following steps: preparation of the blending liquid: xylitol, gum arabic, sodium carboxymethyl cellulose and lemon flavoring are added to drinking water at a temperature of 40±5℃ and mixed evenly, and kept at 45±5℃ to obtain the blending liquid;

[0106] Fermentation: Raw milk is added to the mixing liquid, then preheated at 90±5℃ for 10 minutes, homogenized at a homogenization pressure of 120MPa for 20 minutes, pasteurized at 90±5℃ for 20 minutes, then cooled to 45±5℃, and Bifidobacterium longum and Streptococcus thermophilus are added for fermentation for 40 hours. Finally, the fermented milk drink is obtained by sterilization.

[0107] The performance testing used the fermented milk drinks provided in Examples 1-17 and Comparative Examples 1-4 as the test objects to test the anti-saccharification performance and stability of the fermented milk drinks.

[0108] I. Anti-glycation performance testing

[0109] By simulating non-enzymatic glycosylation reactions in the human body, a bovine serum albumin-glucose glycosylation reaction system was constructed. The inhibitory effect of fermented dairy beverages on non-enzymatic glycosylation was tested, and the anti-glycation performance of fermented dairy beverages was investigated.

[0110] The detection method is as follows:

[0111] S1: Using a PBS buffer solution containing 1 wt% NaN3, with a concentration of 0.2 mol / L and a pH of 7.6 as a diluent, a glucose solution with a concentration of 0.25 mol / L and a bovine serum albumin solution with a concentration of 12 mg / mL were prepared respectively; 10 mL of each solution was taken and mixed evenly as the reaction solution to construct the bovine serum albumin-glucose glycosylation reaction system.

[0112] Add 10 mL of 1 wt% fermented milk beverage sample to the reaction system and incubate at 37°C in the dark for 7 days;

[0113] Meanwhile, 10 mL of 1 wt% aminoguanidine sulfate was added to the reaction system as a positive control group, and 10 mL of PBS buffer solution containing 1% NaN3, with a concentration of 0.2 mol / L and a pH of 7.6 was added to the reaction system as a negative control group; 20 mL of PBS buffer solution containing 1% NaN3, with a concentration of 0.2 mol / L and a pH of 7.4 was used instead of the reaction solution as a blank group.

[0114] S2: During the experiment, three parallel tubes were set up in each group. The fluorescence value R at the absorption wavelength of 370nm / excitation wavelength of 440nm was measured by a fluorescence microplate reader on the 7th and 14th days respectively. The inhibition rate of non-enzymatic glycosylation was calculated according to the following formula: Inhibition rate (%) = [1-(R sample group - R blank group) / R negative control group]×100%.

[0115] Test results are shown in Table 2.

[0116] II. Stability Testing

[0117] The fermented milk beverage prepared in this application has the following appearance at room temperature: a milky white, flowable emulsion.

[0118] Stability testing involves placing fermented milk drinks under specific conditions (low temperature, centrifugation) for a period of time and then measuring the R value of the samples to evaluate their stability.

[0119] The method for determining the R value is as follows: take a 0.5 cm section from the top surface of the fermented milk drink and place it at 600 nm to measure its OD value as OD1; at the same time, take a 0.5 cm section from the bottom surface of the fermented milk drink and place it at 600 nm to measure its OD value as OD2. R = OD1 / OD2 × 100%. The closer the R value is to 100%, the more stable the fermented milk drink system is.

[0120] Low temperature stability: Take 10 ml of fermented milk drink into a transparent centrifuge tube, place it in an environment of 4℃, let it stand for 21 days, and measure the R value of the sample. Each sample is measured in parallel 3 times.

[0121] Centrifugation stability: Take 10 ml of fermented milk drink into a transparent centrifuge tube, place it in a centrifuge at 2000 r / min and centrifuge for 30 min, and measure the R value of the sample. Each sample is measured in parallel 3 times.

[0122] Table 2. Performance test results of fermented dairy beverages in Examples 1-17 and Comparative Examples 1-4.

[0123]

[0124] Referring to Table 2, by comparing the test results of Examples 1-17 and Comparative Examples 1-4, this application utilizes *Bifidobacterium longum* and *Streptococcus thermophilus* as probiotics, supplemented with xylitol, edible gum, and stabilizers, to ferment milk raw materials. The resulting fermented milk beverage exhibits an inhibition rate of over 61.6% against non-enzymatic glycosylation; its low-temperature stability in stability tests is over 78.2%, and its centrifugal stability is over 72.6%. These test results indicate that, using the raw material formulation and preparation method provided in this application, a fermented milk beverage with superior anti-glycation activity can be obtained, and the fermented milk beverage exhibits good stability.

[0125] By comparing the test results of Example 1 and Comparative Examples 1-2, it can be seen that when Lactobacillus bulgaricus is used instead of Bifidobacterium longum, or Lactobacillus casei is used instead of Streptococcus thermophilus, the fermented milk beverage prepared has an inhibition rate of less than 53% against non-enzymatic glycosylation. However, the present application uses Bifidobacterium longum and Streptococcus thermophilus in combination as probiotics, which can significantly improve the anti-glycation effect of fermented milk beverage.

[0126] Furthermore, by comparing the test results of Examples 1-6, this application can further improve the anti-saccharification effect of fermented milk drinks when the weight ratio of Bifidobacterium longum and Streptococcus thermophilus is controlled within the range of (0.03-0.045):(0.005-0.02).

[0127] By comparing the test results of Examples 1 and 7-8, when pectin was used alone as an edible gum, or when pectin and gum arabic were used in combination as an edible gum, the inhibition rate of non-enzymatic glycosylation in the prepared fermented milk beverage was less than 69%; while in this application, gum arabic was used alone, and the inhibition rate of non-enzymatic glycosylation in the prepared fermented milk beverage was 79.5%. Therefore, this application chooses to use gum arabic alone as an edible gum to prepare fermented milk beverage.

[0128] By comparing the detection results of Example 1 and Comparative Example 3, it was found that the use of xylitol in this application significantly improved the inhibition rate of non-enzymatic glycosylation in the prepared fermented milk beverage compared to the use of mannitol.

[0129] By comparing the test results of Examples 1 and 12-13, compared with using sodium carboxymethyl cellulose and resistant dextrin as stabilizers, or using silica and lemon flavoring as stabilizers, this application chooses sodium carboxymethyl cellulose and lemon flavoring as stabilizers, which can significantly improve the stability of fermented milk beverages. Furthermore, based on the test results of Examples 1 and 9-11, this application controls the weight ratio of sodium carboxymethyl cellulose and lemon flavoring to (1-1.4):(0.1-0.5).

[0130] By comparing the test results of Example 1 and Comparative Example 4, it was found that the fermented milk beverage prepared by Comparative Example 4 using a single fermentation method had an inhibition rate of only 40.2% against non-enzymatic glycosylation; while the two-fermentation method itself can significantly improve the inhibition rate of non-enzymatic glycosylation in fermented milk beverages, thereby enhancing the anti-glycation effect of fermented milk beverages.

[0131] Furthermore, by comparing the test results of Example 1 and Examples 14-17, this application controls the cooling temperature of the sample before primary fermentation to the range of 30-40℃ and the temperature of the sample before secondary fermentation to the range of 40-50℃, which can further improve the anti-saccharification effect and stability of fermented milk drinks.

[0132] Although the present invention has been described in detail above with general descriptions and specific embodiments, modifications or improvements can be made to it, which will be obvious to those skilled in the art. Therefore, all such modifications or improvements made without departing from the spirit of the present invention fall within the scope of protection claimed by the present invention.

Claims

1. A fermented milk beverage, characterized in that, It is composed of the following components in parts by weight: 90-110 parts water; 50-60 parts milk raw material; 0.005-0.05 parts probiotics; 2-4 parts xylitol; 0.4-0.8 parts edible gum; and 0.1-0.2 parts stabilizer. The probiotics are composed of Bifidobacterium longum and Streptococcus thermophilus in a weight ratio of (0.03-0.045):(0.005-0.02); the stabilizer is composed of sodium carboxymethyl cellulose and lemon flavoring in a weight ratio of (1-1.4):(0.1-0.5). The preparation method of the fermented milk beverage specifically includes the following steps: Primary fermentation: The milk raw material is preheated, homogenized, sterilized, and cooled, and then the Bifidobacterium longum is added for fermentation for 12-24 hours to obtain fermented milk; Preparation of the blending solution: The xylitol, the edible gum, and the stabilizer are added to the water and mixed evenly to obtain the blending solution; Secondary fermentation: The fermented milk prepared by primary fermentation is added to the blending liquid and mixed evenly. After preheating, homogenization, sterilization, and cooling, thermophilic streptococci are added for fermentation for 18-36 hours. Finally, the fermented milk beverage is obtained by sterilization.

2. The fermented milk beverage according to claim 1, characterized in that, The amount of probiotics added is 0.03-0.05 parts.

3. The fermented milk beverage according to claim 1, characterized in that, The edible colloid is selected from one or two of gum arabic and pectin.

4. The method for preparing fermented milk beverage according to any one of claims 1-3, characterized in that, Specifically, the following steps are included: Primary fermentation: The milk raw material is preheated, homogenized, sterilized, and cooled, and then the Bifidobacterium longum is added for fermentation for 12-24 hours to obtain fermented milk; Preparation of the blending solution: The xylitol, the edible gum, and the stabilizer are added to the water and mixed evenly to obtain the blending solution; Secondary fermentation: The fermented milk prepared by primary fermentation is added to the blending liquid and mixed evenly. After preheating, homogenization, sterilization, and cooling, thermophilic streptococci are added for fermentation for 18-36 hours. Finally, the fermented milk beverage is obtained by sterilization.

5. The method for preparing fermented milk beverage according to claim 4, characterized in that, The cooling temperature during the primary fermentation is 30-40℃.

6. The method for preparing fermented milk beverage according to claim 4, characterized in that, The temperature of the blending liquid is 40-50℃.

7. The method for preparing fermented milk beverage according to claim 4, characterized in that, The cooling temperature during the secondary fermentation is 40-50℃.

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