Thickening stabilizer and preparation method thereof, and flavored yogurt and preparation method thereof

Abstract

The application relates to the field of food processing, and particularly discloses a thickening stabilizer and a preparation method thereof, and a flavored yogurt and a preparation method thereof. The thickening stabilizer comprises stabilizer A and stabilizer B in a mass ratio of 1-10:1-5, the stabilizer A is selected from at least one of propylene glycol alginate, pectin, sodium carboxymethyl cellulose and soybean polysaccharide; the stabilizer B comprises 0-10% citrus fiber, 1-20% calcium carbonate and a residual amount of auxiliary materials in percentage by mass, and the auxiliary materials are selected from at least one of sodium carboxymethyl cellulose, seaweed dietary fiber, konjac powder, carrageenan and gellan gum. The thickening stabilizer can be used for preparing the flavored yogurt, the flavored yogurt has a chewing feeling, can be used as a meal replacement yogurt, has a high number of live bacteria, and is not prone to water separation and precipitation.

Description

Technical Field

[0001] This application relates to the field of food processing technology, and more specifically, to a thickening stabilizer and its preparation method, and flavored yogurt and its preparation method. Background Technology

[0002] Yogurt refers to a product made from fresh milk, which is pasteurized, then inoculated with lactic acid bacteria starter culture, and fermented at an incubator. Food additives, fortifiers, fruits, vegetables, and grains may or may not be added before or after fermentation. Yogurt is highly nutritious, easier to digest than fresh milk, and contains live bacteria such as lactic acid bacteria and probiotics, which can enhance digestion, stimulate appetite, strengthen intestinal peristalsis and metabolism. It also has a smooth texture and pleasant flavor, making it very popular with consumers.

[0003] Yogurt products often suffer from poor consistency, coarse texture, unpleasant taste, and whey separation, affecting product quality. Therefore, stabilizers or thickeners are usually added during the yogurt manufacturing process to increase its viscosity, texture, and taste.

[0004] To enhance the chewy texture of yogurt, grains or fruit and vegetable pieces are often added, making the yogurt crisper, more refreshing, and more filling, thus better meeting people's dual requirements for health and taste.

[0005] However, grains are often processed by methods such as puffing, enzymatic hydrolysis, and boiling before being directly mixed with yogurt. Grains themselves have a high starch content, and starch precipitation will occur during the product's shelf life, which will worsen the taste of the yogurt, reduce product quality, and affect product sales.

[0006] Regarding the aforementioned technologies, the inventors have found that there is currently no research on using thickeners and stabilizers to give yogurt a chewy texture, achieve a feeling of fullness, and avoid problems such as water separation and sedimentation. Summary of the Invention

[0007] In order to make yogurt have a chewy texture, serve as a meal replacement yogurt, and avoid problems such as water separation and sedimentation, this application provides a thickening stabilizer and its preparation method, as well as flavored yogurt and its preparation method.

[0008] In a first aspect, this application provides a thickening stabilizer, employing the following technical solution:

[0009] A thickening stabilizer includes stabilizer A and stabilizer B in a mass ratio of 1-10:1-5, wherein stabilizer A is selected from at least one of propylene glycol alginate, pectin, sodium carboxymethyl cellulose and soybean polysaccharide;

[0010] The stabilizer B, by mass percentage, comprises 0-10% citrus fiber, 1-20% calcium carbonate, and the balance being excipients selected from at least one of sodium carboxymethyl cellulose, seaweed dietary fiber, konjac flour, carrageenan, and gellan gum.

[0011] By adopting the above technical solutions, sodium carboxymethyl cellulose in stabilizer A can improve the uniformity of yogurt and play a role in suspension, emulsification, and stabilization, preventing fat from floating, reducing yogurt sedimentation and stratification, and improving taste and quality. Propylene glycol alginate has strong acid resistance, good emulsifying ability, and tissue-modifying properties. Pectin can improve the stability of yogurt, prevent separation, make yogurt thicker and smoother, enhance taste and storage stability, and is itself a dietary fiber, which can increase the nutritional value of yogurt and help promote intestinal health and digestion. Soluble soybean polysaccharides are acidic polysaccharides with a nearly spherical molecular structure, are highly soluble in water, have good emulsifying and film-forming properties, excellent acid resistance, strong emulsification stability under acidic conditions, and maintain good stability even at low pH values. Moreover, it does not reduce its good stabilizing effect even in calcium-rich yogurt. Therefore, the use of stabilizers can improve the flowability of yogurt. To prevent quality issues such as water separation and sedimentation in yogurt during its shelf life, stabilizer B contains calcium carbonate. Calcium ions can trigger the formation of a three-dimensional network structure in gellan gum. Citrus dietary fiber can also form an insoluble complex with calcium ions. Carrageenan, a natural anionic linear polysaccharide composed of galactose and dehydrated galactose units derived from red algae and sulfated polysaccharides, is a type of dietary fiber that can form a soft gel with proteins and calcium ions. Konjac flour has gelling and water-retaining properties, high gel strength, and a strong chewy texture. Therefore, stabilizer B can form acid-resistant yogurt blocks in the yogurt. Under the action of stabilizer A, these blocks are evenly distributed in the yogurt. The yogurt blocks have good acid resistance and are not easily broken down in gastric juice, achieving a feeling of fullness. Moreover, they are digested and dissolved in the alkaline environment of the intestines, releasing nutrients and water, promoting nutrient absorption, and achieving a laxative effect. In addition, the yogurt blocks can also encapsulate lactic acid bacteria and probiotics, promoting the colonization of probiotics in the intestines after passing through gastric juice.

[0012] Optionally, the stabilizer includes stabilizer A and stabilizer B in a mass ratio of 1-2:1-2, wherein stabilizer A comprises 20-30% propylene glycol alginate and 70-80% sodium carboxymethyl cellulose by mass percentage.

[0013] The stabilizer B, by weight percentage, comprises 4-8% citrus fiber, 3-6% calcium carbonate, 15-20% sodium carboxymethyl cellulose, 35-40% seaweed dietary fiber, 15-25% carrageenan, and 8-12% konjac flour.

[0014] By adopting the above technical solution, using propylene glycol alginate and sodium carboxymethyl cellulose as stabilizer A, the smoothness and viscosity of yogurt can be effectively improved. This allows the yogurt blocks formed by stabilizer B and the proteins and calcium ions in the yogurt to be evenly distributed in the yogurt. The konjac flour and carrageenan in stabilizer B can form an elastic gel with high gel strength and low water separation rate. Therefore, stabilizer B in this ratio can significantly enhance the strength and elasticity of the yogurt block gel, reduce the water separation of the gel, improve the stability of yogurt, and at the same time improve the chewiness and enhance the satiety effect of yogurt.

[0015] Optionally, the stabilizer includes stabilizer A and stabilizer B in a mass ratio of 1:1, wherein stabilizer A comprises 20-30% propylene glycol alginate and 70-80% sodium carboxymethyl cellulose by mass percentage.

[0016] The stabilizer B, by mass percentage, comprises 3-6% calcium carbonate, 15-20% sodium carboxymethyl cellulose, 30-35% seaweed dietary fiber, 20-25% carrageenan, 18-20% konjac flour, and 3-6% gellan gum.

[0017] By adopting the above technical solution, the use of carrageenan, konjac flour and gellan gum in thickener stabilizer B can make yogurt blocks have a delicate and smooth texture, stable shape, and a certain degree of hardness, resulting in a superior chewing texture.

[0018] Optionally, the stabilizer includes stabilizer A and stabilizer B in a mass ratio of 2:1, wherein stabilizer A comprises 20-30% pectin and 70-80% sodium carboxymethyl cellulose by mass percentage.

[0019] The stabilizer B, by weight percentage, comprises 4-8% citrus fiber, 3-6% calcium carbonate, 15-20% sodium carboxymethyl cellulose, 35-40% seaweed dietary fiber, 15-25% carrageenan, and 8-12% konjac flour.

[0020] By adopting the above technical solution, pectin and sodium carboxymethyl cellulose are used in stabilizer A. The pectin is preferably high-ester pectin, which can improve the elasticity and toughness of yogurt, increase the aroma of yogurt, and make the taste smooth, refreshing and delicate.

[0021] Optionally, the viscosity of propylene glycol alginate is 50-600 cp.

[0022] Optionally, the viscosity of the seaweed dietary fiber is 200-600 cp, and the viscosity of the konjac flour is 6000-12000 cp.

[0023] Optionally, the sodium carboxymethyl cellulose in stabilizer A and stabilizer B is selected from at least one of FL30, FL100, FH9, FM9, and FVH9.

[0024] Optionally, carrageenan is selected from at least one of type K, type I and type λ.

[0025] Secondly, this application provides a method for preparing a thickening stabilizer, which adopts the following technical solution:

[0026] A method for preparing a thickening stabilizer includes the following steps:

[0027] Stabilizer A is prepared by dry mixing at least one of propylene glycol alginate, pectin, sodium carboxymethyl cellulose and soybean polysaccharide.

[0028] Stabilizer B is prepared by uniformly mixing citrus fiber, calcium carbonate, and excipients. The excipients are selected from at least one of sodium carboxymethyl cellulose, seaweed dietary fiber, konjac flour, carrageenan, and gellan gum.

[0029] By adopting the above technical solution, stabilizer A and stabilizer B are prepared separately, without mixing stabilizer A and stabilizer B to form a blend. Stabilizer A and stabilizer B can function independently to form yogurt with yogurt chunks.

[0030] Thirdly, this application provides a flavored yogurt, which adopts the following technical solution:

[0031] A flavored yogurt, by weight percentage, comprises the following ingredients: 50-90% raw milk, 3-8% white sugar, 0.5-10% concentrated milk protein, 0.5-5% light cream, 1.5-3% water-soluble dietary fiber, 0.6-1% thickener and stabilizer, 0-0.1% sweetener, 0.001-0.05% starter culture, with the balance being water.

[0032] By adopting the above technical solution, adding a thickening stabilizer to yogurt at a dosage of 0.6-1% can make the yogurt smooth, refreshing and delicious, with good fluidity, and the yogurt blocks are evenly distributed in the yogurt system. It can encapsulate probiotics and lactic acid bacteria, improve the number of live bacteria in the yogurt, and has the advantages of good water retention and is not prone to water separation and sedimentation.

[0033] Optionally, the fermenting agent is selected from at least two of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacterium, Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus fermentum, Lactobacillus helveticus, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus reuteri, and Lactobacillus rhamnosus.

[0034] By adopting the above technical solutions, Lactobacillus acidophilus can enhance the activity of macrophages and lymphocytes, improve the body's immunity, aid digestion, maintain intestinal acid-base balance, inhibit the growth of pathogenic bacteria, and maintain normal intestinal bacterial ecology. Lactobacillus plantarum can alleviate intestinal dysfunction while aiding digestion, and Lactobacillus casei can inhibit the growth of Helicobacter pylori and reduce pathogenic bacterial diseases of the gastrointestinal tract.

[0035] Optionally, the fermentation agent comprises Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus rhamnosus, and Bifidobacterium in a mass ratio of 1:0.4-0.6:0.5-0.8:0.1-0.3:0.5-1.

[0036] By adopting the above technical solutions, Lactobacillus bulgaricus can break down milk proteins, making milk easier to absorb and giving yogurt a unique flavor. It also inhibits the growth of pathogenic and putrefactive bacteria in the intestines. During fermentation, Lactobacillus bulgaricus can produce proteolytic enzymes. Under the action of these enzymes, the proteins in milk are broken down, and a large number of amino acids are released from casein, thereby promoting the growth and reproduction of Streptococcus thermophilus. The formate and carbon dioxide produced by the growth of Streptococcus thermophilus can promote the production of acid by Lactobacillus bulgaricus. Lactobacillus rhamnosus, in combination with Bifidobacterium, can increase the intestinal barrier and relieve intestinal irritation.

[0037] Optionally, the sweetener is selected from at least one of sucralose, acesulfame potassium, aspartame, cyclamate, monk fruit extract, steviol glycosides, and neotame.

[0038] Optionally, the water-soluble dietary fiber is selected from at least one of resistant dextrin, inulin, polydextrose, fructooligosaccharides, and xylooligosaccharides.

[0039] Optionally, the fermenting agent undergoes the following pretreatment:

[0040] The fermentation spawn was inoculated onto the culture medium, cultured, centrifuged, washed, and then added to sterile physiological saline to prepare a bacterial cell count of 10⁻⁶. 10 -10 11 A starter culture suspension containing cfu / ml;

[0041] Arabicaxylan was dissolved in deionized water to prepare an arabinoxylan solution with a concentration of 2.5-3 wt%. Carboxymethylated bacterial cellulose was added to an acetic acid solution and stirred evenly to obtain a cellulose suspension with a concentration of 1.5-2 wt%.

[0042] A blend was prepared by mixing arabinoxylan solution and cellulose suspension at a volume ratio of 0.9-1:1. Tween 20, laccase and fermentation agent suspension were added, stirred evenly, washed with sterile water, filtered, allowed to stand for 20-30 minutes, and freeze-dried. The mass ratio of the blend, Tween 20, laccase and fermentation agent suspension was 1:0.02-0.04:0.01-0.02:0.3-0.5.

[0043] By adopting the above technical solution, arabinoxylan is a hemicellulose natural substance mainly composed of arabinose and xylose. The basic backbone of arabinoxylan is (1→4)-β-D-xylpyranose residues. Its side chains are linked to α-L-arabinofuranose via (C)O-2 or (C)O-3 bonds, or via both (C)O-2 and (C)O-3 bonds. Ferulic acid is linked to the side chains of arabinoxylan via ester bonds. Ferulic acid is a phenolic acid with strong antioxidant properties. Under the action of laccase, the ferulic acid between the arabinoxylan molecular chains undergoes a covalent cross-linking reaction, forming dimer or trimer ferulic acid, increasing the viscosity of the solution and forming a three-dimensional network gel. This gel is stable to pH changes, and its dispersion product, arabinoxylan oligosaccharide, is a prebiotic that can be fermented by colonic substances and can regulate the intestinal flora. Composition and structure: Bacterial cellulose is a natural material with a network structure synthesized by microorganisms. It has a high specific surface area, crystallinity, and mechanical strength. The presence of COO- and polar hydroxyl groups in carboxymethylated bacterial cellulose molecules gives it a negatively charged surface, while arabinoxylan contains a large number of hydroxyl groups. There is a hydrogen bond between the two. Carboxymethylated bacterial cellulose can present a uniform fibrous network structure in arabinoxylan gel. Therefore, carboxymethylated bacterial cellulose has a reinforcing and toughening effect on arabinoxylan gel, thereby improving gel shape and increasing chewiness. Therefore, using arabinoxylan and carboxymethylated bacterial cellulose as protective components of starter culture can improve the stability of lactic acid bacteria in yogurt and promote the maintenance of viable lactic acid bacteria count, thus improving the viable bacteria count in yogurt. Moreover, arabinoxylan has good acid resistance and can increase the number of viable bacteria entering the gastrointestinal tract.

[0044] Fourthly, this application provides a method for preparing flavored yogurt, employing the following technical solution:

[0045] A method for preparing flavored yogurt includes the following steps:

[0046] Heat the raw milk to 55-60℃, add white sugar, concentrated milk protein, light cream and water-soluble dietary fiber, stir well to obtain milk mixture;

[0047] The milk mixture is homogenized at 60-65℃ and 20-25MPa, pasteurized at 90-95℃ for 5-10 minutes, cooled, and a starter culture is added. Fermentation is carried out at 35-43℃ until the acidity reaches 100-120°T, and then cooled to 20-25℃ to obtain fermented yogurt. Stabilizer A is dissolved in water at 80-95℃, cooled to below 30℃, and then mixed evenly with 50-80% of the mass of the fermented yogurt to obtain yogurt liquid.

[0048] Dissolve stabilizer B in water at 80-95℃, cool it to 40-50℃, mix it evenly with the remaining fermented yogurt, stir, and form yogurt blocks;

[0049] The yogurt liquid and the yogurt blocks are mixed evenly, aseptically filled, and stored at room temperature to produce flavored yogurt.

[0050] By adopting the above technical solution, after mixing stabilizer A with 50-80% of fermented yogurt, a yogurt liquid with high viscosity and good smoothness is made. After mixing stabilizer B with the remaining fermented yogurt, a yogurt block with good elasticity and high gel strength is formed. Under the action of stabilizer A, the yogurt block can be evenly dispersed in the yogurt liquid, thereby obtaining a yogurt with good chewiness, strong satiety, and prevention of water separation and sedimentation.

[0051] In summary, this application has the following beneficial effects:

[0052] 1. This application uses at least one of propylene glycol alginate, pectin, sodium carboxymethyl cellulose, and soybean polysaccharide as stabilizer A, and uses calcium carbonate in combination with citrus fiber, sodium carboxymethyl cellulose, and other components as stabilizer B to improve the stability of yogurt, reduce the water separation rate of yogurt, prevent yogurt from settling, and also form acid-resistant yogurt blocks in the yogurt to increase the chewiness of the yogurt and make it feel full. Moreover, the yogurt blocks can encapsulate lactic acid bacteria and probiotics, improve the activity of probiotics and lactic acid bacteria, and reach the intestines after passing through gastric juice, promoting the colonization of probiotics in the intestines.

[0053] 2. In this application, stabilizer A and stabilizer B are preferably used to treat fermented yogurt to obtain a smooth and viscous yogurt liquid and yogurt blocks with good elasticity and high gel strength, thereby forming yogurt with good chewability and meal replacement function.

[0054] 3. In this application, arabinoxylan and carboxymethylated bacterial cellulose are preferably used to pretreat the starter culture to improve its activity, resulting in a high number of live bacteria in the yogurt, good storage stability, and no decrease in the number of live bacteria as the pH of the yogurt changes. Detailed Implementation

[0055] The following embodiments provide a further detailed description of this application.

[0056] Preparation of carboxymethylated bacterial cellulose Example 1

[0057] Preparation Example 1: (1) Bacterial cellulose was soaked in a 0.1 mol / L sodium hydroxide solution at 90°C for 2 hours to remove impurities from the cellulose. Then, it was repeatedly soaked and rinsed with deionized water until the pH value was neutral. Then, it was soaked in a phosphate buffer solution with a pH value of 7.2 and crushed to make a suspension slurry. It was centrifuged at 2000 r / min, and the lower precipitate was taken and freeze-dried.

[0058] (2) Add 10g of the product obtained in step (1) to a mixture of 300mL deionized water and 400mL anhydrous ethanol. Add sodium hydroxide to the mixture, dissolve it completely, let it stand for 1h, the mass ratio of sodium hydroxide to bacterial cellulose is 9:1, then add sodium chloroacetate with a mass ratio of 1:1 to sodium hydroxide, dissolve it completely and evenly, heat it in an oil bath at 60℃ for 6h, filter it, and wash it repeatedly with deionized water to obtain carboxymethylated bacterial cellulose.

[0059] Example

[0060] Example 1: A thickening stabilizer, comprising stabilizer A and stabilizer B in a mass ratio of 1:1. Stabilizer A, by mass percentage, comprises 20% propylene glycol alginate and 80% sodium carboxymethyl cellulose. Propylene glycol alginate is selected from Qingdao Mingyue Seaweed Group, with a viscosity of 600 cp at 1%. Sodium carboxymethyl cellulose is selected from Henan Jiarun Biotechnology, model FVH9.

[0061] Stabilizer B, by weight percentage, comprises 5% citrus fiber, 5% calcium carbonate, and 90% excipients. The excipients, by percentage of the total amount of stabilizer B, comprise 20% sodium carboxymethyl cellulose, 40% seaweed dietary fiber, 20% carrageenan, and 10% konjac flour. The sodium carboxymethyl cellulose is selected from Henan Jiarun Biotechnology, model FVH9; the seaweed dietary fiber has a viscosity of 600cp, model 1588, and is selected from Xi'an Qiuhe Biotechnology; the carrageenan is type K and is selected from Shanghai Gaorui Biotechnology, item number 0126; the konjac flour is selected from Shaanxi Chenming Biotechnology, with a viscosity of 6000cp; and the citrus fiber is selected from Xi'an Youshuo Biotechnology, item number YS2139.

[0062] The preparation method of the above-mentioned thickening stabilizer includes the following steps:

[0063] (1) Mix propylene glycol alginate and sodium carboxymethyl cellulose evenly to obtain stabilizer A;

[0064] (2) Sodium carboxymethyl cellulose, seaweed dietary fiber, carrageenan, konjac flour, citrus fiber and calcium carbonate are mixed evenly to prepare stabilizer B.

[0065] Example 2: A thickening stabilizer, comprising stabilizer A and stabilizer B in a mass ratio of 1:1. Stabilizer A, by mass percentage, comprises 20% propylene glycol alginate and 80% sodium carboxymethyl cellulose. Propylene glycol alginate is selected from Qingdao Mingyue Seaweed Group, with a viscosity of 600 cp at 1%. Sodium carboxymethyl cellulose is selected from Henan Jiarun Biotechnology, model FVH9.

[0066] Stabilizer B, by mass percentage, comprises 5% calcium carbonate and 95% excipients. The excipients, by percentage of the total stabilizer B, include 15% sodium carboxymethyl cellulose, 30% seaweed dietary fiber, 25% carrageenan, 20% konjac flour, and 5% gellan gum. The sodium carboxymethyl cellulose is selected from Henan Jiarun Biotechnology, model FVH9; the seaweed dietary fiber has a viscosity of 600 cp, model 1588, and is selected from Xi'an Qiuhe Biotechnology; the carrageenan is type K and is selected from Shanghai Gaorui Biotechnology, item number 0126; the konjac flour is selected from Shaanxi Chenming Biotechnology, with a viscosity of 6000 cp; and the gellan gum is low-acyl gellan gum and is selected from Nanjing Ximeinuo Biotechnology, item number 025.

[0067] The preparation method of the above-mentioned thickening stabilizer includes the following steps:

[0068] (1) Mix propylene glycol alginate and sodium carboxymethyl cellulose evenly to obtain stabilizer A;

[0069] (2) Sodium carboxymethyl cellulose, seaweed dietary fiber, carrageenan, konjac powder, gellan gum and calcium carbonate are mixed evenly to prepare stabilizer B.

[0070] Example 3: A thickening stabilizer, comprising stabilizer A and stabilizer B in a mass ratio of 2:1. Stabilizer A, by mass percentage, comprises 20% pectin and 80% sodium carboxymethyl cellulose. The pectin is high-ester pectin, selected from Shandong Taihecheng Bioengineering, catalog number APA170, and the sodium carboxymethyl cellulose is selected from Henan Jiarun Biotechnology, model number FVH9.

[0071] Stabilizer B, by weight percentage, comprises 5% citrus fiber, 5% calcium carbonate, and 90% excipients. The excipients, by percentage of the total amount of stabilizer B, comprise 20% sodium carboxymethyl cellulose, 40% seaweed dietary fiber, 20% carrageenan, and 10% konjac flour. The sodium carboxymethyl cellulose is selected from Henan Jiarun Biotechnology, model FVH9; the seaweed dietary fiber has a viscosity of 600cp, model 1588, and is selected from Xi'an Qiuhe Biotechnology; the carrageenan is type K and is selected from Shanghai Gaorui Biotechnology, item number 0126; the konjac flour is selected from Shaanxi Chenming Biotechnology, with a viscosity of 6000cp; and the citrus fiber is selected from Xi'an Youshuo Biotechnology, item number YS2139.

[0072] The preparation method of the above-mentioned thickening stabilizer includes the following steps:

[0073] (1) Pectin and sodium carboxymethyl cellulose were mixed evenly to obtain stabilizer A;

[0074] (2) Sodium carboxymethyl cellulose, seaweed dietary fiber, carrageenan, konjac flour, citrus fiber and calcium carbonate are mixed evenly to prepare stabilizer B.

[0075] Example 4: A thickening stabilizer, which differs from Example 1 in that stabilizer A, by mass percentage, comprises 20% pectin and 80% soybean polysaccharide. The pectin is high-ester pectin, selected from Shandong Taihecheng Bioengineering, catalog number APA170, and the soybean polysaccharide is selected from Yuanlexing, catalog number 053.

[0076] Example 5: A thickening stabilizer, differing from Example 1 in that stabilizer B, by mass percentage, comprises 10% citrus fiber, 5% calcium carbonate, and 85% excipients. The excipients, by percentage of the total stabilizer B, include konjac powder and carrageenan. The carrageenan is type K, selected from Shanghai Gaorui Biotechnology Co., Ltd., catalog number 0126. The konjac powder is selected from Shaanxi Chenming Biotechnology Co., Ltd., with a viscosity of 6000 cp. The citrus fiber is selected from Xi'an Youshuo Biotechnology Co., Ltd., catalog number YS2139.

[0077] Comparative Example

[0078] Comparative Example 1: A thickening stabilizer, which differs from Example 1 in that it is prepared by the following method: propylene glycol alginate and sodium carboxymethyl cellulose are mixed evenly to obtain stabilizer A;

[0079] Stabilizer B is prepared by uniformly mixing sodium carboxymethyl cellulose, seaweed dietary fiber, carrageenan, konjac flour, citrus fiber and calcium carbonate.

[0080] Stabilizer A and stabilizer B are mixed evenly to obtain a thickening stabilizer.

[0081] Comparative Example 2: A thickening stabilizer, which differs from Example 1 in that stabilizer A is used instead of stabilizer B.

[0082] Comparative Example 3: A thickener for yogurt, prepared by taking 50% sodium alginate, 25% pectin, and 25% triazine gum, and ultra-finely pulverizing them to 170 mesh at room temperature, then uniformly mixing them in a mixer or fluidized bed, and then crushing or pulverizing them.

[0083] Application examples

[0084] Application Example 1: A flavored yogurt comprising the following ingredients: 660g raw milk, 80g white sugar, 10g concentrated milk protein (80% concentration), 20g light cream, 30g water-soluble dietary fiber, 6g thickening and stabilizing agent prepared in Example 1 (including 3g stabilizer A and 3g stabilizer B), 0.05g starter culture, and water added to bring the volume to 1000g. The raw milk is raw cow's milk, the water-soluble dietary fiber is inulin, and the starter culture comprises Lactobacillus bulgaricus and Streptococcus thermophilus in a mass ratio of 1:0.4. Lactobacillus bulgaricus is from Shaanxi Yunqi Biotechnology Co., Ltd., catalog number T116, with an activity of 100 billion CFU / g, and Streptococcus thermophilus is from Shaanxi Fengqiwu Biotechnology Co., Ltd., model number FQW-YSJ, with an activity of 10 billion CFU / g.

[0085] The preparation method of the above-mentioned flavored yogurt includes the following steps:

[0086] S1. Heat the raw milk to 55°C, add white sugar, concentrated milk protein, light cream and inulin, stir for 20 minutes to obtain a milk mixture;

[0087] S2. Homogenize the milk mixture obtained in step S1 once at 60℃ and 20MPa, sterilize at 90℃ for 5 minutes, add the starter culture after cooling, ferment at 35℃ until the acidity is 100°T, stop fermentation and cool to 20℃ to obtain fermented yogurt.

[0088] S3. After dissolving stabilizer A in water at 80°C, cool it to 25°C and mix it evenly with 80% of the mass of the fermented yogurt obtained in step S2 to obtain yogurt liquid.

[0089] S4. Dissolve stabilizer B in water at 80°C, cool to 40°C, and mix evenly with 20% of the weight of the fermented yogurt obtained in step S2 to obtain yogurt blocks.

[0090] S5. Mix the yogurt liquid obtained in step S3 and the yogurt blocks obtained in step S4 evenly, aseptically fill the mixture, and store it at room temperature to obtain flavored yogurt containing yogurt blocks.

[0091] Application Example 2: A flavored yogurt comprising the following ingredients in the indicated amounts: 660g raw milk, 80g white sugar, 10g concentrated milk protein (80% concentration), 20g light cream, 30g water-soluble dietary fiber, 0.05g starter culture, 6g thickening and stabilizing agent prepared in Example 2 (containing 3g stabilizer A and 3g stabilizer B), and water added to a final volume of 1000g. The raw milk is raw milk, the water-soluble dietary fiber is inulin, and the starter culture comprises Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, and Lactobacillus rhamnosus in a mass ratio of 1:0.4:0.5:0.3:1. The bacteria and Bifidobacterium, Lactobacillus bulgaricus (from Shaanxi Yunqi Biotechnology, catalog number T116, activity 100 billion CFU / g), Streptococcus thermophilus (from Shaanxi Fengqiwu Biotechnology, catalog number FQW-YSJ, activity 10 billion CFU / g), Lactobacillus acidophilus (from Shaanxi Zelang Biotechnology, catalog number ZL-94816, activity 10 billion CFU / g), Lactobacillus rhamnosus (from Shandong Zhongke Jiayi Bioengineering, catalog number JYLP-005, activity 10 billion CFU / g), and Bifidobacterium are selected from Beijing Chuanxiu Technology, catalog number 30594.

[0092] The preparation method of the above-mentioned flavored yogurt includes the following steps:

[0093] S1. Heat the raw milk to 60°C, add white sugar, concentrated milk protein, light cream and inulin, stir for 15 minutes to obtain a milk mixture;

[0094] S2. Homogenize the milk mixture obtained in step S1 once at 65℃ and 25MPa, sterilize at 95℃ for 10min, add the starter culture after cooling, ferment at 35℃ until the acidity is 120°T, stop fermentation and cool to 25℃ to obtain fermented yogurt.

[0095] S3. After dissolving stabilizer A in water at 95°C, cool it to 25°C and mix it evenly with 80% of the mass of the fermented yogurt obtained in step S2 to obtain yogurt liquid.

[0096] S4. Dissolve stabilizer B in water at 95°C, cool to 50°C, and mix evenly with 20% of the weight of the fermented yogurt obtained in step S2 to obtain yogurt blocks.

[0097] S5. Mix the yogurt liquid obtained in step S3 and the yogurt blocks obtained in step S4 evenly, aseptically fill the mixture, and store it at room temperature to obtain flavored yogurt containing yogurt blocks.

[0098] Application Example 3: A flavored yogurt comprising the following ingredients in the indicated amounts: 600g raw milk, 50g white sugar, 12g concentrated milk protein (80% concentration), 20g light cream, 30g water-soluble dietary fiber, 0.05g starter culture, 9g thickening and stabilizing agent prepared in Example 3 (containing 6g stabilizer A and 3g stabilizer B), and water added to a final volume of 1000g. The raw milk is raw milk, the water-soluble dietary fiber is resistant dextrin, and the starter culture includes... The ratio of Lactobacillus bulgaricus, Streptococcus thermophilus, and Lactobacillus paracasei was 1:0.4:0.2. Lactobacillus bulgaricus was sourced from Shaanxi Yunqi Biotechnology Co., Ltd., catalog number T116, with an activity of 100 billion CFU / g. Streptococcus thermophilus was sourced from Shaanxi Fengqiwu Biotechnology Co., Ltd., model number FQW-YSJ, with an activity of 10 billion CFU / g. Lactobacillus paracasei was sourced from Xi'an Mixian'er Biotechnology Co., Ltd., model number T477, with an activity of 10 billion CFU / g.

[0099] The preparation method of the above-mentioned flavored yogurt includes the following steps:

[0100] S1. Heat the raw milk to 58°C, add white sugar, concentrated milk protein, light cream and resistant dextrin, stir for 18 minutes to obtain a milk mixture;

[0101] S2. Homogenize the milk mixture obtained in step S1 once at 63℃ and 23MPa, sterilize at 92℃ for 8 minutes, add the starter culture after cooling, ferment at 40℃ until the acidity is 110°T, stop fermentation and cool to 23℃ to obtain fermented yogurt.

[0102] S3. After dissolving stabilizer A in water at 85°C, cool it to 25°C and mix it evenly with 80% of the mass of the fermented yogurt obtained in step S2 to obtain yogurt liquid.

[0103] S4. Dissolve stabilizer B in water at 85°C, cool to 45°C, and mix evenly with 20% of the weight of the fermented yogurt obtained in step S2 to obtain yogurt blocks.

[0104] S5. Mix the yogurt liquid obtained in step S3 and the yogurt blocks obtained in step S4 evenly, aseptically fill the mixture, and store it at room temperature to obtain flavored yogurt containing yogurt blocks.

[0105] Application Example 4: A flavored yogurt, which differs from Application Example 1 in that the thickening stabilizer is made in Example 4, and the thickening stabilizer includes 3g stabilizer A and 3g stabilizer B.

[0106] Application Example 5: A flavored yogurt, which differs from Application Example 1 in that the thickening stabilizer is made in Example 5, and the thickening stabilizer includes 3g stabilizer A and 3g stabilizer B.

[0107] Application Example 6: A flavored yogurt, differing from Application Example 1 in that the starter culture undergoes the following pretreatment:

[0108] The fermentation broth was inoculated at a ratio of 5% onto 200 mL of sterile MRS medium and incubated at 37°C for 16 h. The culture was then centrifuged at 4000 rpm for 15 min at 4°C to collect the bacterial sludge. The sludge was washed twice with sterile water and then resuspended in 10 mL of 0.9% sterile physiological saline, yielding a bacterial count of 102. 10 A starter culture suspension with cfu / mL;

[0109] 30g of arabinoxylan was dissolved in deionized water to prepare an arabinoxylan solution with a concentration of 3wt%. 15g of carboxymethylated bacterial cellulose was added to a 2% acetic acid solution and stirred evenly to obtain a cellulose suspension with a concentration of 1.5wt%. The arabinoxylan was selected from Xi'an Rongzhen Biotechnology Co., Ltd., model number RZ-ALBMJT, catalog number RZ-060901. The carboxymethylated bacterial cellulose was prepared from Preparation Example 1.

[0110] A blend was prepared by mixing arabinoxylan solution and cellulose suspension at a volume ratio of 1:1. Tween 20, laccase, and fermentation agent suspension were added, stirred evenly, washed with sterile water, filtered, and allowed to stand for 30 minutes. The mixture was then freeze-dried at -35℃ for 10 hours. The mass ratio of the blend, Tween 20, laccase, and fermentation agent suspension was 1:0.04:0.02:0.5. The laccase was selected from Xiamen Mushengwen Biotechnology Co., Ltd., catalog number 165, with an enzyme activity of 10w.

[0111] Application Example 7: A flavored yogurt, which differs from Application Example 6 in that no arabinoxylan solution was added during the pretreatment of the starter culture.

[0112] Application Example 8: A flavored yogurt, which differs from Application Example 6 in that no cellulose suspension was added during the pretreatment of the starter culture.

[0113] Application Example 9: A flavored yogurt, which differs from Application Example 1 in that the thickening stabilizer is made from Comparative Example 1, and the thickening stabilizer includes 3g of stabilizer A and 3g of stabilizer B.

[0114] Application Example 10: A flavored yogurt, which differs from Application Example 1 in that the thickening stabilizer is made from Comparative Example 2, and the thickening stabilizer includes 6g of stabilizer A.

[0115] Application Example 11: A flavored yogurt, which differs from Application Example 1 in that the thickener and stabilizer used is the same as that in Comparative Example 3.

[0116] Application Example 12: The preparation process of a flavored yogurt is as follows:

[0117] S1. Weigh and prepare the following raw materials by weight: 80g skim milk, 1g nut additive, 1g grain additive, 3g modified potato starch, 7g white sugar, and 1.5% starter culture.

[0118] The specific preparation steps of the starter culture are as follows: Lactobacillus rhamnosus ZL-136, Lactobacillus plantarum 2P, and Bifidobacterium bifidum are activated separately, and then inoculated into MRS liquid medium for culture. When the OD600 value of the bacterial culture reaches 0.7, it is centrifuged at 2000 rpm for 10 min, the supernatant is discarded, the bacterial cells are collected, and then mixed in a mass ratio of 1:1:1 to obtain the starter culture; 0.5g each of chopped walnuts and chopped pine nuts are added to the nut additive; 0.5g each of oat grains and white sesame seeds are added to the grain additive.

[0119] S2, Ingredients: Place fresh bovine colostrum in a heating tank and sterilize at 90°C for 30 minutes. Cool to obtain skim milk. Mix potato modified starch and white sugar evenly. Add nut additives and grain additives to skim milk and mix evenly. Heat to 55°C. Add the pre-mixed potato modified starch and white sugar while stirring at high speed and stir until completely dissolved.

[0120] S3, Preheating and Homogenization: Heat the completely dissolved mixture to 45°C, preheat for 25 min, and then homogenize at 20 MPa and 70°C;

[0121] S4, Sterilization: After homogenization, sterilize at 95℃ for 300s to obtain sterile nutrient milk;

[0122] S5, Inoculation and Fermentation: Inoculate the starter culture into the sterile nutrient milk at a rate of 1.5%, seal and ferment for 10 hours, and then ferment at 4°C for 96 hours to obtain flavored yogurt.

[0123] Performance testing

[0124] I. Sensory evaluation of flavored yogurt: Ten food professionals were selected to conduct sensory evaluations of the flavored yogurts prepared according to examples 1-12. The selected members were in good health and had sensitive taste. They were given corresponding guidance before the formal evaluation. The sensory evaluation criteria were referenced in Table 1, and the evaluation results were recorded in Table 2.

[0125] Table 1 Sensory Evaluation Criteria for Flavored Yogurt

[0126]

[0127]

[0128] Table 2 Sensory evaluation results of flavored yogurt

[0129] project taste Organizational status Color Flavor Total Score Application Example 1 22 21 20 22 85 Application Example 2 21 22 18 23 84 Application Example 3 20 23 21 20 84 Application Example 4 19 20 20 21 80 Application Example 5 21 21 19 20 81 Application Example 6 22 21 20 22 85 Application Example 7 21 20 19 22 82 Application Example 8 20 21 20 22 83 Application Example 9 18 17 20 18 73 Application Example 10 15 16 19 21 71 Application Example 11 18 19 18 20 75 Application Example 12 17 18 20 19 74

[0130] Based on the raw materials and dosages of the thickeners and stabilizers in Examples 1-3, the raw materials and dosages of the yogurt in Application Examples 1-3, and the test results in Table 2, it can be seen that using the thickeners and stabilizers prepared in Examples 1-3 can produce flavored yogurt with a silky smooth texture, refreshing taste, good fluidity, and good stability.

[0131] In Application Examples 4 and 5, the thickening stabilizers prepared in Examples 4 and 5 were used respectively. Compared with Example 1, the raw materials and amounts of stabilizer A and stabilizer B were changed in Examples 4 and 5 respectively. The flavored yogurts prepared by Application Examples 4 and 5 have good texture and taste, and high sensory evaluation.

[0132] Compared with Application Example 1, Application Example 6 uses arabinoxylan and carboxymethyl cellulose to pretreat the starter culture. The taste, flavor, and texture scores of the flavored yogurt produced are not significantly different from those of Application Example 1.

[0133] Compared with Application Example 6, Application Examples 7 and 8 did not add arabinoxylan solution or cellulose suspension during the pretreatment of the starter culture. The sensory evaluation of the flavored yogurts made in Application Examples 7 and 8 was similar to that in Application Example 6.

[0134] In Application Example 9, the thickener and stabilizer prepared in Comparative Example 1 were used. The thickener and stabilizer were prepared by blending stabilizer A and stabilizer B. In Application Example 10, the thickener and stabilizer prepared in Comparative Example 2 were used, without the addition of thickener B. As shown in Table 2, the evaluation scores of the flavored yogurts prepared in Application Example 9 and Application Example 10 decreased.

[0135] Application Example 11 uses a thickener prepared with existing technology, and the resulting flavored yogurt has good sensory evaluation. Application Example 12 is a flavored yogurt prepared with existing technology, and it also has good sensory evaluation results.

[0136] II. Chewability and whey stability of flavored yogurt: (1) The TA-XT Plus texture analyzer was used for testing. The conditions selected for the test were: pre-test rate of 60 mm / min; test speed of 30 mm / min; descent speed of 2 mm / s; return speed of 5 mm / s; residence interval between two compressions of 0 s; deformation ratio of 50%; minimum trigger of 0.3 N; test distance of 50 mm.

[0137] (2) The prepared yogurt samples were kept at 4℃ for 28 days and the whey separation was observed. The whey separation rate was used to characterize the whey separation rate (%) = (mass of separated whey / mass of sample) × 100%. The results are shown in Table 3.

[0138] Table 3. Chewability and whey stability of flavored yogurts

[0139] project Chewing power (mJ) whey separation rate / % Application Example 1 1.68 0.12 Application Example 2 1.67 0.14 Application Example 3 1.64 0.13 Application Example 4 1.62 0.16 Application Example 5 1.61 0.18 Application Example 6 1.78 0.13 Application Example 7 1.73 0.15 Application Example 8 1.72 0.14 Application Example 9 0.45 0.44 Application Example 10 0.42 0.65 Application Example 11 0.54 0.32 Application Example 12 0.35 0.28

[0140] Based on the raw materials and dosages of the thickener and stabilizer in Examples 1-3, the raw materials and dosages of the yogurt in Application Examples 1-3, and the test results in Table 3, it can be seen that the flavored yogurt made with the thickener and stabilizer prepared in Examples 1-3 has a richer chewy texture and is less prone to water separation and sedimentation after storage.

[0141] In Application Examples 4 and 5, the thickening stabilizers prepared in Examples 4 and 5 were used respectively. Compared with Example 1, the raw materials and amounts of stabilizer A and stabilizer B were changed in Examples 4 and 5 respectively. The flavored yogurts prepared in Application Examples 4 and 5 had a similar chewiness to those in Application Example 1.

[0142] Compared with Application Example 1, Application Example 6 uses arabinoxylan and carboxymethyl cellulose to pretreat the starter culture, resulting in flavored yogurt with strong chewiness, low whey separation rate, and similar textural properties and stability as Application Example 1.

[0143] Compared with Application Example 6, Application Examples 7 and 8 did not add arabinoxylan solution or cellulose suspension during the pretreatment of the starter culture, resulting in a decrease in the chewiness of the flavored yogurts produced in Application Examples 7 and 8.

[0144] In Application Example 9, the thickening stabilizer prepared in Comparative Example 1 was used, and stabilizer A and stabilizer B were blended to prepare the thickening stabilizer. In Application Example 10, the thickening stabilizer prepared in Comparative Example 2 was used, without the addition of thickener B. As shown in Table 3, the chewiness and other properties of the flavored yogurts prepared in Application Example 9 and Application Example 10 decreased significantly.

[0145] In Application Example 11, a thickener prepared using existing technology resulted in a flavored yogurt with poor chewiness. In Application Example 12, a flavored yogurt prepared using existing technology also showed poor chewiness.

[0146] III. Live bacteria content in flavored yogurt: Flavored yogurt prepared according to the total count method of lactic acid bacteria in GB / T4789.35—2016 "Food Microbiology Examination - Lactic Acid Bacteria Examination" corresponding to Example 1-12 was tested. The live bacteria count was measured once at 1, 6, 11, 16 and 21 days during storage at 4℃. The test results are recorded in Table 4.

[0147] Table 4. Live bacteria count test of flavored yogurt

[0148]

[0149]

[0150] Based on the raw materials and dosages of the thickeners and stabilizers in Examples 1-3, the raw materials and dosages of the yogurt in Application Examples 1-3, and the test results in Table 3, it can be seen that the flavored yogurt made with the thickeners and stabilizers prepared in Examples 1-3 still has a high number of viable bacteria after 21 days of storage. In Application Examples 4 and 5, the thickeners and stabilizers prepared in Examples 4 and 5 were used respectively. Compared with Example 1, the raw materials and dosages of stabilizer A and stabilizer B in Examples 4 and 5 were changed respectively. The flavored yogurt made with Application Examples 4 and 5 has lactic acid bacteria stability similar to that of Application Example 1.

[0151] Compared with Application Example 1, Application Example 6 uses arabinoxylan and carboxymethyl cellulose to pretreat the starter culture. The resulting flavored yogurt shows a slower decrease in the number of live bacteria as the storage time increases, indicating that pretreating the starter culture can further improve the stability of live bacteria in the yogurt.

[0152] Compared with Application Example 6, Application Examples 7 and 8 did not add arabinoxylan solution or cellulose suspension during the pretreatment of the starter culture. The viable count of the flavored yogurts prepared in Application Examples 7 and 8 decreased with the extension of storage time compared with Application Example 6, indicating that arabinoxylan and carboxymethyl cellulose can improve the activity of the starter culture and enhance the stability of lactic acid bacteria.

[0153] In Application Example 9, the thickener stabilizer prepared in Comparative Example 1 was used, and stabilizer A and stabilizer B were blended to prepare the thickener stabilizer. In Application Example 10, the thickener stabilizer prepared in Comparative Example 2 was used, and thickener B was not added. As shown in Table 4, the number of live bacteria in the yogurt prepared in Application Example 9 and Application Example 10 decreased significantly.

[0154] In Application Example 11, a thickener prepared using existing technology was used to make flavored yogurt. In Application Example 12, a flavored yogurt was prepared using existing technology. In Application Examples 11 and 12, the number of viable lactic acid bacteria decreased significantly with prolonged storage time.

[0155] This specific embodiment is merely an explanation of this application and is not intended to limit it. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they fall within the scope of the claims of this application.

Claims

1. A method for preparing flavored yogurt, characterized in that: Includes the following steps: Heat the raw milk to 55-60℃, add white sugar, concentrated milk protein, light cream and water-soluble dietary fiber, stir well to obtain milk mixture; The milk mixture is homogenized at 60-65℃ and 20-25MPa, pasteurized at 90-95℃ for 5-10 minutes, cooled, and a starter culture is added. Fermentation is carried out at 35-43℃ until the acidity reaches 100-120°T, and then cooled to 20-25℃ to obtain fermented yogurt. Dissolve stabilizer A in water at 80-95℃, cool it to below 30℃, and then mix it evenly with 50-80% of the mass of the fermented yogurt to obtain yogurt liquid. Dissolve stabilizer B in water at 80-95℃, cool it to 40-50℃, and then mix it evenly with the remaining fermented yogurt. Stir to form yogurt blocks. The yogurt liquid and the yogurt block are mixed evenly, aseptically filled, and stored at room temperature to obtain flavored yogurt. The mass ratio of stabilizer A to stabilizer B is 1-10:1-5, and stabilizer A is selected from at least two of propylene glycol alginate, pectin, sodium carboxymethyl cellulose and soybean polysaccharide. The stabilizer B, by mass percentage, comprises 0-10% citrus fiber, 1-20% calcium carbonate, and the balance being excipients selected from at least one of sodium carboxymethyl cellulose, seaweed dietary fiber, konjac flour, carrageenan, and gellan gum.

2. The method for preparing flavored yogurt according to claim 1, characterized in that: The mass ratio of stabilizer A to stabilizer B is 1-2:1-2, and stabilizer A, by mass percentage, includes 20-30% propylene glycol alginate and 70-80% sodium carboxymethyl cellulose. The stabilizer B, by weight percentage, comprises 4-8% citrus fiber, 3-6% calcium carbonate, 15-20% sodium carboxymethyl cellulose, 35-40% seaweed dietary fiber, 15-25% carrageenan, and 8-12% konjac flour.

3. The method for preparing flavored yogurt according to claim 1, characterized in that: The mass ratio of stabilizer A to stabilizer B is 1:

1. Stabilizer A, by mass percentage, includes 20-30% propylene glycol alginate and 70-80% sodium carboxymethyl cellulose. The stabilizer B, by mass percentage, comprises 3-6% calcium carbonate, 15-20% sodium carboxymethyl cellulose, 30-35% seaweed dietary fiber, 20-25% carrageenan, 18-20% konjac flour, and 3-6% gellan gum.

4. The method for preparing flavored yogurt according to claim 1, characterized in that: The mass ratio of stabilizer A to stabilizer B is 2:

1. Stabilizer A, by mass percentage, includes 20-30% pectin and 70-80% sodium carboxymethyl cellulose. The stabilizer B, by weight percentage, comprises 4-8% citrus fiber, 3-6% calcium carbonate, 15-20% sodium carboxymethyl cellulose, 35-40% seaweed dietary fiber, 15-25% carrageenan, and 8-12% konjac flour.

5. The method for preparing flavored yogurt according to claim 1, characterized in that: Includes the following steps: Stabilizer A is prepared by dry mixing at least two of the following: propylene glycol alginate, pectin, sodium carboxymethyl cellulose and soybean polysaccharide. Stabilizer B is prepared by uniformly mixing citrus fiber, calcium carbonate, and excipients. The excipients are selected from at least one of sodium carboxymethyl cellulose, seaweed dietary fiber, konjac flour, carrageenan, and gellan gum.

6. The method for preparing flavored yogurt according to claim 1, characterized in that, The product comprises, by weight percentage, the following ingredients: 50-90% raw milk, 3-8% white sugar, 0.5-10% concentrated milk protein, 0.5-5% light cream, 1.5-3% water-soluble dietary fiber, 0.6-1% stabilizer, 0.001-0.05% starter culture, and the balance being water. The stabilizer comprises stabilizer A as described in claim 1 and stabilizer B as described in claim 1, in a weight ratio of 1-10:1-5.

7. The method for preparing flavored yogurt according to claim 6, characterized in that: The starter culture is selected from at least two of the following: Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacterium, Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus fermentum, Lactobacillus helveticus, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus reuteri, and Lactobacillus rhamnosus.

8. The method for preparing flavored yogurt according to claim 7, characterized in that: The fermentation agent comprises Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus rhamnosus, and Bifidobacterium in a mass ratio of 1:0.4-0.6:0.5-0.8:0.1-0.3:0.5-1.

9. The method for preparing flavored yogurt according to claim 6, characterized in that: The fermenting agent undergoes the following pretreatment: The fermentation spawn was inoculated onto the culture medium, cultured, centrifuged, washed, and then added to sterile physiological saline to prepare a bacterial cell count of 10⁻⁶. 10 -10 11 A starter culture suspension containing cfu / ml; Arabicaxylan was dissolved in deionized water to prepare an arabinoxylan solution with a concentration of 2.5-3 wt%. Carboxymethylated bacterial cellulose was added to an acetic acid solution and stirred evenly to obtain a cellulose suspension with a concentration of 1.5-2 wt%. A blend was prepared by mixing arabinoxylan solution and cellulose suspension at a volume ratio of 0.9-1:

1. Tween 20, laccase and fermentation agent suspension were added, stirred evenly, washed with sterile water, filtered, allowed to stand for 20-30 minutes, and freeze-dried. The mass ratio of the blend, Tween 20, laccase and fermentation agent suspension was 1:0.02-0.04:0.01-0.02:0.3-0.5.

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