Probiotic yoghurt containing hawthorn dietary fibers and preparation method of probiotic yoghurt
Incorporating mountain ash dietary fiber into yogurt formulations with specific probiotic bacteria enhances probiotic yogurt quality and health benefits, addressing the lack of dietary fiber utilization in existing products.
Patent Information
- Application Number
- CN202510717636.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-05-30
- Publication Date
- 2025-07-15
AI Technical Summary
There is no application of hawthorn dietary fiber in existing yogurt products, and there is a lack of diversity in probiotic yogurt products.
The hawthorn dietary fiber probiotic yogurt is prepared by colloidal grinding, homogenization and fermentation using formulas of pure milk, hawthorn dietary fiber and starter (such as Lactobacillus Bulgaria, Streptococcus thermophilus, Lactobacillus acidophilus and Lactobacillus plantarum, etc.).
The prepared hawthorn dietary fiber probiotic yogurt meets all yogurt standards, increases the type of yogurt, and the number of live bacteria and acidity indicators meet national standards, and has the effect of improving intestinal health.
Smart Images
Figure CN120304467A_ABST
Abstract
Description
Technical Field
[0001] The present invention belongs to the technical field of yogurt preparation, and particularly relates to a probiotic yogurt containing hawthorn dietary fiber and a preparation method thereof. Background Art
[0002] As an indispensable part of the daily balanced diet, dairy products can not only provide nutrients such as protein, calcium, vitamin B2, and vitamin A for the human body, but also have health benefits such as promoting bone health, enhancing immunity, and maintaining muscle function. Yogurt, as a fermented dairy product, not only retains the nutritional components of milk, but also contains probiotics such as Lactobacillus bulgaricus (Lb) and Streptococcus thermophilus (St), which can improve the intestinal microecology, enhance immunity, and promote digestion. Hawthorn, as a material with both medicinal and edible properties, has a soluble dietary fiber content accounting for up to 75% of the total dietary fiber and is also a natural resource rich in dietary fiber.
[0003] Although there have already been some yogurt products on the market that add prebiotics such as inulin and fructooligosaccharide, there are no products and related research on applying hawthorn dietary fiber to yogurt yet. Summary of the Invention
[0004] (1) Technical Problems to be Solved
[0005] Aiming at the deficiencies of the prior art, the purpose of the present invention is to provide a probiotic yogurt containing hawthorn dietary fiber and a preparation method thereof to solve the problems raised in the above background art.
[0006] (2) Technical Solutions
[0007] To solve the above technical problems, the present invention provides such a probiotic yogurt containing hawthorn dietary fiber, and the formula is composed of the following raw materials: pure milk, hawthorn dietary fiber, and fermenting agent.
[0008] Preferably, the formula is composed of the following raw materials by weight: 96 - 97% of pure milk, 2.4 - 3.6% of fermenting agent, and 0.4 - 0.6% of hawthorn dietary fiber.
[0009] Preferably, the fermenting agent is Lactobacillus bulgaricus and Streptococcus thermophilus, and the ratio of Lactobacillus bulgaricus to Streptococcus thermophilus is 0.5 - 1:0.5 - 1.
[0010] Preferably, the fermenting agent is Lactobacillus bulgaricus, Streptococcus thermophilus, and Lactobacillus acidophilus. Among them, Lactobacillus bulgaricus and Streptococcus thermophilus are mixed in a ratio of 1:0.5, and then compounded with Lactobacillus acidophilus in a ratio of 0.5 - 1:0.5 - 1.
[0011] Preferably, the starter culture is Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus plantarum. Among them, Lactobacillus bulgaricus and Streptococcus thermophilus are mixed in a ratio of 1:0.5, and then compounded with Lactobacillus plantarum in a ratio of 0.5-1:0.5-1.
[0012] Preferably, the starter culture is one of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus and Lactobacillus plantarum.
[0013] A preparation method of probiotic yogurt containing hawthorn dietary fiber includes the following steps:
[0014] Hawthorn dietary fiber is added to pure milk. After being ground by a colloid mill and homogenized at 40 MPa by a homogenizer, it is sterilized for 5-15 min, cooled to 35-45 °C, inoculated with a starter culture under aseptic conditions, and placed in a constant temperature incubator at 35-45 °C for fermentation until it reaches the curd state, and then refrigerated in a 4 °C refrigerator for 11-13 h to obtain probiotic yogurt with hawthorn dietary fiber.
[0015] Preferably, the rotation speed of the colloid mill is 2950-3000 r / min, and the grinding time is 2-4 min.
[0016] Preferably, the homogenization time is 10-20 min, and the sterilization temperature is 90-100 °C.
[0017] (3) Beneficial effects
[0018] Compared with the prior art, the beneficial effects of the present invention are as follows:
[0019] By adding hawthorn dietary fiber to pure milk and fermenting it alone and in combination with Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus and Lactobacillus plantarum, the present invention makes hawthorn dietary fiber yogurt. Its indicators such as acidity and the number of lactic acid bacteria can meet the standards of yogurt. This probiotic yogurt with hawthorn dietary fiber increases the variety of yogurt. Description of the drawings
[0020] Figure 1 Schematic diagram of the influence of the combination of Lactobacillus bulgaricus and Streptococcus thermophilus on the curdling time and viable bacteria count of hawthorn dietary fiber yogurt;
[0021] Figure 2 Schematic diagram of the influence of the combination of Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus acidophilus on the curdling time and viable bacteria count of hawthorn dietary fiber yogurt;
[0022] Figure 3 Schematic diagram of the influence of the combination of Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus plantarum on the curdling time and viable bacteria count of hawthorn dietary fiber yogurt. Detailed implementation manners
[0023] Example 1.
[0024] A probiotic yogurt containing hawthorn dietary fiber in this embodiment has a formula composed of the following raw materials: pure milk, hawthorn dietary fiber, and a starter
[0025] The said formula is composed of the following raw materials by weight: 96.5% pure milk, 0.5% hawthorn dietary fiber, and 3.0% starter
[0026] The starter in this embodiment is Lactobacillus bulgaricus (Lb) and Streptococcus thermophilus (St), and the ratio of Lactobacillus bulgaricus (Lb) to Streptococcus thermophilus (St) is 0.5:1
[0027] Example Two
[0028] A probiotic yogurt containing hawthorn dietary fiber in this embodiment has a formula composed of the following raw materials: pure milk, hawthorn dietary fiber, and a starter
[0029] The said formula is composed of the following raw materials by weight: 96.5% pure milk, 0.5% hawthorn dietary fiber, and 3.0% starter
[0030] The starter in this embodiment is Lactobacillus bulgaricus (Lb) and Streptococcus thermophilus (St), and the ratio of Lactobacillus bulgaricus (Lb) to Streptococcus thermophilus (St) is 1:1
[0031] Example Three
[0032] A probiotic yogurt containing hawthorn dietary fiber in this embodiment has a formula composed of the following raw materials: pure milk, hawthorn dietary fiber, and a starter
[0033] The said formula is composed of the following raw materials by weight: 96.5% pure milk, 0.5% hawthorn dietary fiber, and 3.0% starter
[0034] The starter in this embodiment is Lactobacillus bulgaricus (Lb) and Streptococcus thermophilus (St), and the ratio of Lactobacillus bulgaricus (Lb) to Streptococcus thermophilus (St) is 1:0.5
[0035] Example Four
[0036] A probiotic yogurt containing hawthorn dietary fiber in this embodiment has a formula composed of the following raw materials: pure milk, hawthorn dietary fiber, and a starter
[0037] The said formula is composed of the following raw materials by weight: 96.5% pure milk, 0.5% hawthorn dietary fiber, and 3.0% starter
[0038] The starter culture of this example is Lactobacillus bulgaricus (Lb), Streptococcus thermophilus (St), and Lactobacillus acidophilus (La). Among them, Lactobacillus bulgaricus (Lb) and Streptococcus thermophilus (St) are mixed in a ratio of 1:0.5, and then compounded with Lactobacillus acidophilus (La) in a ratio of 0.5:1.
[0039] Example Five.
[0040] A probiotic yogurt containing hawthorn dietary fiber in this example has a formula composed of the following raw materials: pure milk, hawthorn dietary fiber, and starter culture;
[0041] The said formula is composed of the following raw materials by weight: 96.5% pure milk, 0.5% hawthorn dietary fiber, and 3.0% starter culture.
[0042] The starter culture of this example is Lactobacillus bulgaricus (Lb), Streptococcus thermophilus (St), and Lactobacillus acidophilus (La). Among them, Lactobacillus bulgaricus (Lb) and Streptococcus thermophilus (St) are mixed in a ratio of 1:0.5, and then compounded with Lactobacillus acidophilus (La) in a ratio of 1:1.
[0043] Example Six.
[0044] A probiotic yogurt containing hawthorn dietary fiber in this example has a formula composed of the following raw materials: pure milk, hawthorn dietary fiber, and starter culture;
[0045] The said formula is composed of the following raw materials by weight: 96.5% pure milk, 0.5% hawthorn dietary fiber, and 3.0% starter culture.
[0046] The starter culture of this example is Lactobacillus bulgaricus (Lb), Streptococcus thermophilus (St), and Lactobacillus acidophilus (La). Among them, Lactobacillus bulgaricus (Lb) and Streptococcus thermophilus (St) are mixed in a ratio of 1:0.5, and then compounded with Lactobacillus acidophilus (La) in a ratio of 1:0.5.
[0047] Example Seven.
[0048] A probiotic yogurt containing hawthorn dietary fiber in this example has a formula composed of the following raw materials: pure milk, hawthorn dietary fiber, and starter culture;
[0049] The said formula is composed of the following raw materials by weight: 96.5% pure milk, 0.5% hawthorn dietary fiber, and 3.0% starter culture.
[0050] The starter culture of this example is Lactobacillus bulgaricus (Lb), Streptococcus thermophilus (St), and Lactobacillus plantarum (Lp). Lactobacillus bulgaricus (Lb) and Streptococcus thermophilus (St) are mixed in a ratio of 1:0.5, and then compounded with Lactobacillus plantarum (Lp) in a ratio of 0.5:1.
[0051] Example VIII
[0052] A probiotic yogurt containing hawthorn dietary fiber in this example has a formula composed of the following raw materials: pure milk, hawthorn dietary fiber, and a starter
[0053] The formula is composed of the following raw materials by weight: 96.5% pure milk, 0.5% hawthorn dietary fiber, and 3.0% starter
[0054] The starter in this example is Lactobacillus bulgaricus (Lb), Streptococcus thermophilus (St), and Lactobacillus plantarum (Lp). Lactobacillus bulgaricus (Lb) and Streptococcus thermophilus (St) are mixed in a ratio of 1:0.5 and then compounded with Lactobacillus plantarum (Lp) in a ratio of 1:1
[0055] Example IX
[0056] A probiotic yogurt containing hawthorn dietary fiber in this example has a formula composed of the following raw materials: pure milk, hawthorn dietary fiber, and a starter
[0057] The formula is composed of the following raw materials by weight: 96.5% pure milk, 0.5% hawthorn dietary fiber, and 3.0% starter
[0058] The starter in this example is Lactobacillus bulgaricus (Lb), Streptococcus thermophilus (St), and Lactobacillus plantarum (Lp). Lactobacillus bulgaricus (Lb) and Streptococcus thermophilus (St) are mixed in a ratio of 1:0.5 and then compounded with Lactobacillus plantarum (Lp) in a ratio of 1:0.5
[0059] Example X
[0060] A probiotic yogurt containing hawthorn dietary fiber in this example has a formula composed of the following raw materials: pure milk, hawthorn dietary fiber, and a starter
[0061] The formula is composed of the following raw materials by weight: 96.5% pure milk, 0.5% hawthorn dietary fiber, and 3.0% starter
[0062] The starter in this example is Lactobacillus bulgaricus (Lb), and the addition ratio is 3.0%
[0063] Example XI
[0064] A probiotic yogurt containing hawthorn dietary fiber in this example has a formula composed of the following raw materials: pure milk, hawthorn dietary fiber, and a starter
[0065] The formula is composed of the following raw materials by weight: 96.5% pure milk, 0.5% hawthorn dietary fiber, and 3.0% starter
[0066] The starter culture for this example is Streptococcus thermophilus (St), and the addition ratio is 3.0%.
[0067] Example Twelve.
[0068] A probiotic yogurt containing hawthorn dietary fiber in this example, the formula consists of the following raw materials: pure milk, hawthorn dietary fiber, starter culture;
[0069] The said formula consists of the following raw materials by weight: pure milk 96.5%, hawthorn dietary fiber 0.5%, starter culture 3.0%.
[0070] The starter culture for this example is Lactobacillus acidophilus (La), and the addition ratio is 3.0%.
[0071] Example Thirteen.
[0072] A probiotic yogurt containing hawthorn dietary fiber in this example, the formula consists of the following raw materials: pure milk, hawthorn dietary fiber, starter culture;
[0073] The said formula consists of the following raw materials by weight: pure milk 96.5%, hawthorn dietary fiber 0.5%, starter culture 3.0%.
[0074] The starter culture for this example is Lactobacillus plantarum (Lp), and the addition ratio is 3.0%.
[0075] The preparation methods of the above examples are the same, including the following steps: Add 0.5% hawthorn dietary fiber to pure milk, grind it with a colloid mill at 2980 r / min for 3 min, homogenize it with a homogenizer at 40 MPa for 15 min, sterilize it at 95 °C for 10 min, cool it to 43 °C, inoculate the starter culture under sterile conditions, put it into a constant temperature incubator and ferment at 43 °C until it reaches the curd state, then place it in a 4 °C refrigerator and refrigerate for 12 h to obtain the probiotic yogurt with hawthorn dietary fiber.
[0076] Example Fourteen.
[0077] A probiotic yogurt containing hawthorn dietary fiber in this example, the formula consists of the following raw materials: pure milk, hawthorn dietary fiber, starter culture;
[0078] The said formula consists of the following raw materials by weight: pure milk 96%, hawthorn dietary fiber 0.4%, starter culture 3.6%.
[0079] The starter culture for this example is Lactobacillus plantarum (Lp), and the addition ratio is 3.6%.
[0080] The preparation method of the probiotic yogurt containing hawthorn dietary fiber of the present embodiment comprises the following specific steps: adding 0.4% hawthorn dietary fiber into pure milk, grinding with a colloid mill at 2950r / min for 2min, homogenizing with a homogenizer at 40MPa for 10min, sterilizing at 90°C for 5min, cooling to 35°C, inoculating a starter under sterile conditions, placing the starter in a constant temperature incubator at 35°C for fermentation to a curd state, and then placing the starter in a refrigerator at 4°C for 11h to obtain the probiotic yogurt containing hawthorn dietary fiber.
[0081] Example 15.
[0082] A probiotic yogurt containing hawthorn dietary fiber in this embodiment is formulated with the following raw materials: pure milk, hawthorn dietary fiber, and a starter;
[0083] The formula is composed of the following raw materials by weight: 97% pure milk, 0.6% hawthorn dietary fiber, and 2.4% starter.
[0084] The fermentation agent in this embodiment is Lactobacillus plantarum (Lp), and the addition ratio is 2.4%.
[0085] The preparation method of the probiotic yogurt containing hawthorn dietary fiber of the present embodiment comprises the following specific steps: adding 0.6% hawthorn dietary fiber into pure milk, grinding with a colloid mill at 3000r / min for 4min, homogenizing with a homogenizer at 40MPa for 20min, sterilizing at 90°C for 15min, cooling to 45°C, inoculating a starter under sterile conditions, placing in a constant temperature incubator at 45°C for fermentation to a curd state, and then placing in a refrigerator at 4°C for 13h to obtain the probiotic yogurt containing hawthorn dietary fiber.
[0086] The embodiments of the present invention were tested.
[0087] Example 1, Example 2, and Example 3 are the effects of the combination of Lactobacillus bulgaricus and Streptococcus thermophilus on the coagulation time and viable count of hawthorn dietary fiber yogurt. Example 10 and Example 11 are the effects of Lactobacillus bulgaricus and Streptococcus thermophilus alone on the coagulation time and viable count of hawthorn dietary fiber yogurt. The test results are shown in the attached manual. Figure 1 ;
[0088] Lactobacillus bulgaricus and Streptococcus thermophilus are indispensable starter bacteria in fermented milk products. There is a symbiotic relationship between the two. Lb hydrolyzes casein in milk into peptides and amino acids to meet its needs for nitrogen-containing substances and stimulates the growth of St. The formic acid, folic acid, pyruvic acid and CO2 produced by St during its growth provide conditions for the reproduction of Lb. The synergistic effect of the two can also give yogurt a richer flavor.
[0089] The coagulation time of the hawthorn dietary fiber yogurt obtained by compound fermentation of Lactobacillus bulgaricus (Lb) and Streptococcus thermophilus (St) at a ratio of 0.5:1, 1:1, and 1:0.5 was significantly shorter than that of the yogurt fermented by Lactobacillus bulgaricus alone. This is related to the mutual promotion of the growth of the two strains, the production of more lactic acid, the acceleration of the fermentation speed, and the shortening of the coagulation time.
[0090] Figure 1 The viable count results also showed that the starter culture with the compound ratio of Lactobacillus bulgaricus (Lb) and Streptococcus thermophilus (St) at a ratio of 1:0.5 was significantly better than the compound ratios of 0.5:1 and 1:1, indicating that when using the compound of Lb and St as the starter culture in the production of yogurt added with hawthorn dietary fiber, more Lb than St can be added to obtain a higher viable count.
[0091] The viable count of the yogurt prepared in each of the above examples was greater than 1×10 6 CFU / mL, which can meet the requirements for the number of lactic acid bacteria in fermented milk in the national food safety standard GB 19302-2010.
[0092] Examples 4, 5, and 6 were about the effects of the compound of Lactobacillus bulgaricus - Streptococcus thermophilus and Lactobacillus acidophilus on the coagulation time and viable count of hawthorn dietary fiber yogurt, and Examples 3 and 12 were about the effects on the coagulation time and viable count of hawthorn dietary fiber yogurt. The test results are shown in the appendix of the specification Figure 2 ;
[0093] Figure 2 The results of the coagulation time and viable count of the hawthorn dietary fiber yogurt obtained by compound fermentation of Lactobacillus bulgaricus (Lb) and Streptococcus thermophilus (St) at a ratio of 1:0.5 and then compounded with Lactobacillus acidophilus (La) at a ratio of 0.5:1, 1:1, and 1:0.5 are shown. It can be seen that comparing the compound of Lb-St (1:0.5) and the single strain of La, these three compounding methods of Lb, St, and La all significantly shortened the coagulation time. This is related to the relatively strong acid-producing ability of La, that is, during the fermentation with the addition of La on the basis of the Lb-St compound, the pH value quickly drops to 4.5, changing the structure of the protein and causing coagulation. Figure 2 Similar to the results of the coagulation time, after the compound of Lb-St (1:0.5) and La, the viable count of the obtained hawthorn dietary fiber yogurt also decreased significantly. This is related to the too fast acid production speed and coagulation time, which affect the growth and reproduction of probiotics.
[0094] The viable count of the yogurt prepared in each of the above examples was greater than 1×10
[0095] The viable count of the yogurt prepared in each of the above examples was greater than 1×10 6CFU / mL can meet the requirements for the number of lactic acid bacteria in the national food safety standard fermented milk GB 19302-2010.
[0096] Examples VII, VIII, and IX are about the effects of the complex pairing of Lactobacillus bulgaricus - Streptococcus thermophilus and Lactobacillus plantarum (Lp) on the coagulation time and viable cell count of hawthorn dietary fiber yogurt. Examples X and XIII are about the effects of Lactobacillus bulgaricus and Streptococcus thermophilus alone on the coagulation time and viable cell count of hawthorn dietary fiber yogurt. The test results are shown in the appendix of the specification Figure 3 ;
[0097] From Figure 3 it can be seen that when Lb-St(1:0.5) is complexed with Lp in a ratio of 0.5:1, the viable cell count of the obtained hawthorn dietary fiber yogurt is significantly higher than that of the two groups of 1:1 and 1:0.5. This indicates that when Lactobacillus plantarum is added in a high proportion in the fermentation ratio, it can make more full use of hawthorn dietary fiber as a carbon source to promote the growth of Lp, resulting in an increase in the viable cell count. However, due to the strain advantage of Lp, the coagulation time of the yogurt obtained by complexing Lb-St(1:0.5) with Lp is prolonged compared with the Lb-St(1:0.5) group. Therefore, the addition of Lp increases the viable cell count, may also promote the colonization of probiotics in the intestine, and may also improve the texture of yogurt, extend the shelf life, and provide the health benefits of Lp.
[0098] The viable cell count of the yogurt prepared in each of the above examples is greater than 1×10 6 CFU / mL can meet the requirements for the number of lactic acid bacteria in the national food safety standard fermented milk GB 19302-2010.
[0099] At the same time, the effects of the complex pairing of Lactobacillus bulgaricus, Streptococcus thermophilus, and Lactobacillus plantarum of the present invention on the quality of yogurt were tested. The control group was yogurt without hawthorn dietary fiber, and the test results are shown in Table 1.
[0100] Table 1
[0101]
[0102] Note: Different superscript letters in the same column indicate that the differences are statistically significant.
[0103] It can be seen from Table 1 that for the hawthorn dietary fiber yogurt obtained by complexing Lb-St(1:0.5) with Lp in a ratio of 0.5:1, compared with the complexing of Lb-St(1:0.5), the acidity, water holding capacity, and viable cell count are all slightly increased, but the coagulation time is prolonged;
[0104] Using Lb-St(1:0.5) and Lp compounded at 0.5:1 as the starter culture, comparing the quality indexes of two groups of yogurts obtained by adding hawthorn dietary fiber and without adding hawthorn dietary fiber (blank yogurt), it was found that the addition of 0.5% hawthorn dietary fiber slightly increased the pH value, prolonged the coagulation time, increased the viable count, and decreased the acidity and water holding capacity. In addition to the interaction between Lactobacillus plantarum and hawthorn dietary fiber affecting the coagulation time, pH value, acidity and viable count, the decrease in water holding capacity was due to the polysaccharides in hawthorn dietary fiber affecting the three-dimensional structure of casein gel in yogurt, resulting in a lower gel structure stability of hawthorn dietary fiber yogurt compared to blank yogurt.
[0105] That is, from the above results, it is proved that the addition of hawthorn fiber does not affect the quality of yogurt.
[0106] All technical features in this embodiment can be freely combined according to actual needs.
[0107] The above embodiments are the preferred implementation schemes of the present invention. In addition, the present invention can also be implemented in other ways. Any obvious replacements are within the protection scope of the present invention without departing from the concept of the technical solution.
Claims
1. A probiotic yogurt containing hawthorn dietary fiber, characterized in that, The formula consists of the following raw materials: pure milk, hawthorn dietary fiber, and starter culture.
2. The probiotic yogurt containing hawthorn dietary fiber according to claim 1, characterized in that, The formula consists of the following raw materials by weight: 96 - 97% pure milk, 2.4 - 3.6% starter culture, and 0.4 - 0.6% hawthorn dietary fiber.
3. The probiotic yogurt containing hawthorn dietary fiber according to claim 1, wherein The starter culture is Lactobacillus bulgaricus and Streptococcus thermophilus, and the ratio of Lactobacillus bulgaricus to Streptococcus thermophilus is 0.5 - 1:0.5 - 1.
4. The probiotic yogurt containing hawthorn dietary fiber according to claim 1, wherein The starter culture is Lactobacillus bulgaricus, Streptococcus thermophilus, and Lactobacillus acidophilus. Among them, Lactobacillus bulgaricus and Streptococcus thermophilus are mixed in a ratio of 1:0.5, and then compounded with Lactobacillus acidophilus in a ratio of 0.5 - 1:0.5 - 1.
5. The probiotic yogurt containing hawthorn dietary fiber according to claim 1, wherein The starter culture is Lactobacillus bulgaricus, Streptococcus thermophilus, and Lactobacillus plantarum. Among them, Lactobacillus bulgaricus and Streptococcus thermophilus are mixed in a ratio of 1:0.5, and then compounded with Lactobacillus plantarum in a ratio of 0.5 - 1:0.5 - 1.
6. The probiotic yogurt containing hawthorn dietary fiber according to claim 1, wherein The starter culture is one of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, and Lactobacillus plantarum.
7. A method for preparing a probiotic yogurt containing hawthorn dietary fiber according to any one of claims 1-6, characterized in that, It includes the following steps: Add hawthorn dietary fiber to pure milk, grind it with a colloid mill, homogenize it at 40 MPa with a homogenizer, sterilize it for 5 - 15 min, cool it to 35 - 45 °C, inoculate the starter culture under sterile conditions, put it into a constant temperature incubator and ferment at 35 - 45 °C until it reaches the curd state, and then refrigerate it in a 4 °C refrigerator for 11 - 13 h to obtain probiotic yogurt with hawthorn dietary fiber.
8. The preparation method of a probiotic yogurt containing hawthorn dietary fiber according to claim 7, characterized in that, The rotational speed of the colloid mill is 2950 - 3000 r / min, and the grinding time is 2 - 4 min.
9. The preparation method of a probiotic yogurt containing hawthorn dietary fiber according to claim 8, characterized in that, The homogenization time is 10 - 20 min, and the sterilization temperature is 90 - 100 °C.