Infant normal-temperature yoghurt capable of promoting calcium absorption and preparation method of infant normal-temperature yoghurt

Abstract

The invention discloses normal-temperature infant yoghourt capable of promoting calcium absorption and a preparation method of the normal-temperature infant yoghourt. The normal-temperature infant yoghourt comprises the following raw materials in percentage by mass: 70-78% of raw milk, 22-27% of prune paste, 0.5-1.0% of whey protein powder, 0.5-2.0% of starch, 0.4-1.0% of citrus fibers, 0.1-0.2% of casein phosphopeptides (CPP), 0.1-0.3% of breast milk oligosaccharide HMO (2 '-fucosyllactose) and 0.002-0.008% of a leavening agent. According to the invention, the structure is novel, and in a natural and stable system, the prune paste (high pectin) and the citrus fiber are compounded according to a key ratio of not less than 3: 1, so that the bleeding phenomenon can be effectively inhibited, and the texture uniformity of the product in a normal-temperature storage process is ensured. While the stepped pasteurization process is used for killing pathogenic bacteria, the HMO retention rate is increased, and probiotic metabolites (SCFAs and antibacterial peptide) are fully retained, so that the product safety is guaranteed, and nutritional active ingredients are retained to the greatest extent.

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