Fermented milk containing bifidobacteria with high viable count and preparation method of fermented milk

Abstract

The invention relates to the technical field of fermented milk products, in particular to fermented milk containing bifidobacteria with high viable count and a preparation method of the fermented milk. Specifically, when the fermented milk containing the probiotics is prepared, raw milk, white granulated sugar, wheat hydrolyzed protein powder, inulin and milk protein powder are jointly used as raw materials of the fermented milk, and the viable count of the probiotics bifidobacterium in the fermented milk is increased by using the wheat hydrolyzed protein powder, the inulin and the milk protein powder according to the mass ratio of (1-4): (1-10): (1-8). By adding the prebiotics, the milk protein powder and the plant protein powder composition into the formula, the bifidobacterium fermented milk has a remarkable value-increasing effect, and the problem that the viable count of the bifidobacterium-containing probiotic fermented milk is low is effectively solved.

Description

Technical Field

[0001] This invention relates to the field of fermented dairy product technology, and in particular to a fermented milk containing high levels of viable Bifidobacteria and its preparation method. Background Technology

[0002] Bifidobacteria are probiotics that are widely found in the intestines of humans and animals. Numerous studies have shown that Bifidobacteria have a variety of physiological functions, such as regulating intestinal health, the immune system, fighting infection, and lowering cholesterol. However, the effectiveness of these physiological functions is related to the specific number of live bacteria.

[0003] Bifidobacteria grow slowly and have high nutritional requirements. Under normal fermented milk formula conditions, the proliferation of Bifidobacteria is very limited, basically consistent with the amount added or increased by two times. This results in a low number of Bifidobacteria in the final product, or insufficient to exert health benefits. Currently, there are reports that oligosaccharides such as xylooligosaccharides and galactooligosaccharides, as carbon sources, have a certain proliferative effect on Bifidobacteria. The supplementation of nitrogen sources in the fermented milk fermentation system, generally including animal protein, plant protein and their hydrolysates, may also have a proliferative effect. However, there are few reports on the proliferative effect of plant protein on Bifidobacteria.

[0004] Hydrolyzed wheat protein is a small-molecule polypeptide obtained through the hydrolysis of wheat protein. It contains a large amount of essential amino acids and is hypoallergenic. Whether hydrolyzed wheat protein can effectively promote the proliferation of Bifidobacteria has not been reported, and its proliferative effect in fermented milk systems requires further research. Summary of the Invention

[0005] This invention provides a method to increase the number of viable Bifidobacteria in fermented milk by optimizing the formula of fermented milk, thereby solving the defect of low viable Bifidobacteria count in fermented milk in the prior art.

[0006] Specifically, the first aspect of the present invention provides a composition for increasing the number of live probiotics in fermented milk, wherein the mass ratio of wheat hydrolyzed protein powder, inulin and milk protein powder is (1-4):(1-10):(1-8).

[0007] In this invention, another plant protein, coconut protein, was used to replace wheat hydrolysate protein, but this did not increase the number of viable Bifidobacteria.

[0008] Therefore, in a second aspect, the present invention specifically provides the application of the above-described composition in increasing the number of viable Bifidobacteria in fermented milk.

[0009] In the application provided by the present invention, the hydrolyzed wheat protein powder accounts for 0.5-1.5% of the fermented milk raw material by weight.

[0010] In the application provided by this invention, the Bifidobacterium is one or more of Bifidobacterium adolescentis, Bifidobacterium longum subsp. longum, Bifidobacterium animalis subsp. animalum, and Bifidobacterium animalis subsp. lactis.

[0011] The results of Examples 7-12 of this invention confirm that the provided composition effectively increases the viable count of all Bifidobacteria.

[0012] Thirdly, the present invention provides a fermented milk containing live Bifidobacterium bacteria, wherein the fermented milk raw materials include: the above-mentioned composition, raw milk and white sugar.

[0013] In the fermented milk provided by the present invention, the fermentation strains used in the fermented milk include: Streptococcus salivarius thermophilus subsp. and Lactobacillus delbrueckii subsp. bulgaricus.

[0014] The content of components with a molecular weight of less than 1000 Da in the wheat hydrolyzed protein powder used in this invention is higher than 85%.

[0015] The composition of this invention has no effect on the proliferation of fermentation strains Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, indicating that the composition provided by this invention can specifically promote the proliferation of probiotics in fermented milk without affecting the proliferation of fermentation strains or the fermentation process.

[0016] More specifically, when the composition provided by this invention is used as a fermentation raw material, the number of viable Bifidobacteria in the prepared fermented milk is greater than 1.0 × 10⁻⁶. 8 CFU / g. The amount of probiotics typically added to fermented milk in this field is 1.0 × 10⁻⁶. 7 Under normal fermentation methods, the CFU / g of probiotics can reach 2.5 × 10⁻⁶. 7 In the fermentation system containing the specific composition provided by this invention, the probiotic proliferation capacity is increased by four times or more, reaching a maximum of 1.9 × 10⁻⁶ CFU / g. 8 The CFU / g is 7.6 times that of ordinary fermentation methods.

[0017] Fourthly, the present invention provides a method for preparing the above-mentioned fermented milk, comprising: The process involves standardizing raw milk, mixing raw materials, homogenizing, sterilizing, adding fermentation bacteria and bifidobacteria, fermentation, curdling, and demulsification to obtain the fermented milk containing live bifidobacteria.

[0018] In the preparation method provided by the present invention, the first-stage pressure during homogenization is 120-160 bar, and the total homogenization pressure is 160-200 bar.

[0019] In the preparation method provided by the present invention, the material is cooled to 40-42°C, fermentation strains and bifidobacteria are added, and fermentation is carried out at a temperature of 37°C-42°C.

[0020] The beneficial effects of this invention are as follows: This invention increases the viable count of Bifidobacterium probiotics in fermented milk by using a composition of wheat hydrolyzed protein powder, inulin and milk protein powder in a mass ratio of (1-4):(1-10):(1-8); and the composition used does not affect the growth of the fermentation strains and the fermentation process, nor does it affect the flavor and taste of the fermented milk. Detailed Implementation

[0021] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of this invention, not all embodiments. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this invention.

[0022] The content of components with a molecular weight of less than 1000 Da in the wheat hydrolyzed protein powder used in this invention is higher than 85%.

[0023] The method for detecting the viable count of Bifidobacteria or fermentation strains used in this invention refers to GB 4789.35.

[0024] Example 1

[0025] In this embodiment, the fermented milk formula is as follows: by mass, raw milk accounts for 94.5% of the fermented milk formula, white sugar accounts for 5%, and wheat hydrolyzed protein powder accounts for 0.5%.

[0026] The fermentation strains were: *Streptococcus salivarius* subsp. *thermophilus* and *Lactobacillus delbrueckii* subsp. *bulgaricus*, and the Bifidobacterium used was 1.0 × 10⁻⁶. 7 CFU / g Bifidobacterium animalis subsp. lactis.

[0027] In this embodiment, the method for preparing fermented milk is as follows: S1: Standardize the raw milk to a protein content of 3.2 g / 100 g and heat it to 45°C; S2: Add white sugar and wheat hydrolyzed protein powder, mix and let stand to hydrate for 30 minutes; S3: Homogenize the mixture, with a first-stage pressure of 120 bar, a second-stage pressure of 40 bar, and a total homogenization pressure of 160 bar; S4: Sterilize the mixture at 95℃ for 5 minutes; S5: After the material is cooled to 40-42℃, add fermentation strains Premium1.0 (Streptococcus salivarius thermophilus subsp., Lactobacillus delbrueckii subsp. bulgaricus, 100U / t) and Bifidobacterium animalis subsp. lactis Probio-M8 (1.0×10⁻⁶). 7 Fermentation was carried out at a temperature of 37℃-42℃ (CFU / g). S6: After reaching the fermentation endpoint of pH 4.6, the milk is coagulated, crushed, and bottled to obtain fermented dairy products containing high numbers of viable Bifidobacteria.

[0028] After preparation, the product was stored at 2-10℃ for 1 day. The number of viable Bifidobacteria in the fermented dairy product obtained in this example was 4.7 × 10⁻⁶. 7 CFU / g.

[0029] Example 2

[0030] In this embodiment, by mass, raw milk accounts for 94% of the fermented milk raw materials, white sugar accounts for 5%, and wheat hydrolyzed protein powder accounts for 1%.

[0031] The fermentation strains were the same as in Example 1: *Streptococcus thermophilus* subsp. *salivarius* and *Lactobacillus delbrueckii* subsp. *bulgaricus*, and the Bifidobacterium used was 1.0 × 10⁻⁶. 7 CFU / g Bifidobacterium animalis subsp. lactis.

[0032] In this embodiment, the method for preparing fermented milk is as follows: S1: Standardize the raw milk to a protein content of 3.2 g / 100 g and heat it to 45°C; S2: Add white sugar and wheat hydrolyzed protein powder, mix and let stand to hydrate for 30 minutes; S3: Homogenize the mixture, with a first-stage pressure of 140 bar, a second-stage pressure of 40 bar, and a total homogenization pressure of 180 bar; S4: Sterilize the mixture at 95℃ for 5 minutes; S5: After the material is cooled to 40-42℃, add fermentation strains Premium1.0 (Streptococcus salivarius thermophilus subsp., Lactobacillus delbrueckii subsp. bulgaricus, 100U / t) and Bifidobacterium animalis subsp. lactis Probio-M8 (1.0×10⁻⁶). 7 Fermentation was carried out at a temperature of 37℃-42℃ (CFU / g). S6: After reaching the fermentation endpoint of pH 4.6, the milk is coagulated, crushed, and bottled to obtain fermented dairy products containing high numbers of viable Bifidobacteria.

[0033] Using the same storage conditions and detection methods as in Example 1, the viable number of Bifidobacteria in the fermented dairy product obtained in this example was 7.3 × 10⁻⁶. 7CFU / g.

[0034] Example 3

[0035] In this embodiment, the formula for the high-viable-count Bifidobacterium fermented milk is as follows: by mass, raw milk accounts for 93.5% of the fermented milk raw materials, white sugar accounts for 5%, and wheat hydrolyzed protein powder accounts for 1.5%.

[0036] The fermentation strains were the same as in Example 1: *Streptococcus thermophilus* subsp. *salivarius* and *Lactobacillus delbrueckii* subsp. *bulgaricus*, and the Bifidobacterium used was 1.0 × 10⁻⁶. 7 CFU / g Bifidobacterium animalis subsp. lactis.

[0037] In this embodiment, the method for preparing fermented milk is as follows: S1: Standardize the raw milk to a protein content of 3.2 g / 100 g and heat it to 45℃, then take 93.5% of the sample. S2: Add 5% white sugar and 1.5% hydrolyzed wheat protein powder, mix and let stand to hydrate for 30 minutes.

[0038] S3: Homogenize the mixture, with a first-stage pressure of 160 bar, a second-stage pressure of 40 bar, and a total homogenization pressure of 200 bar; S4: Sterilize the mixture at 95℃ for 5 minutes; S5: After the material is cooled to 40-42℃, add fermentation strains Premium1.0 (Streptococcus salivarius thermophilus subsp., Lactobacillus delbrueckii subsp. bulgaricus, 100U / t) and Bifidobacterium animalis subsp. lactis Probio-M8 (1.0×10⁻⁶). 7 Fermentation was carried out at a temperature of 37℃-42℃ (CFU / g). S6: After reaching the fermentation endpoint of pH 4.6, the milk is coagulated, crushed, and bottled to obtain fermented dairy products containing high numbers of viable Bifidobacteria.

[0039] Using the same storage conditions and detection methods as in Example 1, the viable number of Bifidobacteria in the fermented dairy product obtained in this example was detected to be 7.2 × 10⁻⁶. 7 CFU / g.

[0040] The results of Examples 1-3 show that when hydrolyzed wheat protein powder is used as a raw material for fermented milk, the number of viable Bifidobacteria increases from 1×10⁻⁶. 7 Increased to 7.2×10 7 CFU / g.

[0041] Example 4

[0042] In this embodiment, the formula for the high-live-count Bifidobacterium fermented milk is as follows: by mass, raw milk accounts for 92.8% of the fermented milk raw materials, white sugar accounts for 5%, wheat hydrolyzed protein powder accounts for 0.4%, inulin accounts for 1%, and milk protein powder accounts for 0.8%.

[0043] The mass ratio of hydrolyzed wheat protein powder, inulin, and milk protein powder is 4:10:8.

[0044] The fermentation strains were the same as in Example 1: *Streptococcus thermophilus* subsp. *salivarius* and *Lactobacillus delbrueckii* subsp. *bulgaricus*, and the Bifidobacterium used was 1.0 × 10⁻⁶. 7 CFU / g Bifidobacterium animalis subsp. lactis.

[0045] In this embodiment, the preparation method of fermented milk is the same as in Example 2.

[0046] Using the same storage conditions and detection methods as in Example 1, the viable number of Bifidobacteria in the fermented dairy product obtained in this example was 1.2 × 10⁻⁶. 8 CFU / g.

[0047] Example 5

[0048] In this embodiment, the formula for the high-live-count Bifidobacterium fermented milk is as follows: by mass, raw milk accounts for 92% of the fermented milk raw materials, white sugar accounts for 5%, wheat hydrolyzed protein powder accounts for 1%, inulin accounts for 1%, and milk protein powder accounts for 1%.

[0049] The mass ratio of hydrolyzed wheat protein powder, inulin, and milk protein powder is 1:1:1.

[0050] The fermentation strains were the same as in Example 1: *Streptococcus thermophilus* subsp. *salivarius* and *Lactobacillus delbrueckii* subsp. *bulgaricus*, and the Bifidobacterium used was 1.0 × 10⁻⁶. 7 CFU / g Bifidobacterium animalis subsp. lactis.

[0051] In this embodiment, the preparation method of fermented milk is the same as in Example 2.

[0052] Using the same storage conditions and detection methods as in Example 1, the viable number of Bifidobacteria in the fermented dairy product obtained in this example was 1.4 × 10⁻⁶. 8 CFU / g.

[0053] Example 6

[0054] In this embodiment, the formula for the high-live-count Bifidobacterium fermented milk is as follows: by mass, raw milk accounts for 92% of the fermented milk raw materials, white sugar accounts for 5%, wheat hydrolyzed protein powder accounts for 2%, inulin accounts for 0.5%, and milk protein powder accounts for 0.5%.

[0055] The mass ratio of hydrolyzed wheat protein powder, inulin, and milk protein powder is 4:1:1.

[0056] The fermentation strains were the same as in Example 1: *Streptococcus thermophilus* subsp. *salivarius* and *Lactobacillus delbrueckii* subsp. *bulgaricus*, and the Bifidobacterium used was 1.0 × 10⁻⁶. 7 CFU / g Bifidobacterium animalis subsp. lactis.

[0057] In this embodiment, the preparation method of fermented milk is the same as in Example 2.

[0058] Using the same storage conditions and detection methods as in Example 1, the viable number of Bifidobacteria in the fermented dairy product obtained in this example was 1.9 × 10⁻⁶. 8 CFU / g.

[0059] The results of Examples 4-6 show that different mass ratios of hydrolyzed wheat protein powder, inulin, and milk protein powder have different effects on the viable count of Bifidobacteria in fermented milk.

[0060] Example 7: Bifidobacterium animalis MN-Gup

[0061] In this embodiment, the formula for the high-live-count Bifidobacterium fermented milk is as follows: by mass, raw milk accounts for 92.8% of the fermented milk raw materials, white sugar accounts for 5%, wheat hydrolyzed protein powder accounts for 0.4%, inulin accounts for 1%, and milk protein powder accounts for 0.8%.

[0062] The mass ratio of hydrolyzed wheat protein powder, inulin, and milk protein powder is 4:10:8.

[0063] The fermentation strains were *Streptococcus thermophilus* subsp. *salivarius* and *Lactobacillus delbrueckii* subsp. *bulgaricus*, and the Bifidobacterium used was 1.0 × 10⁻⁶. 7 CFU / g Bifidobacterium animalis subsp. lactis MN-Gup.

[0064] In this embodiment, the preparation method of fermented milk is the same as in Example 2.

[0065] Using the same storage conditions and detection methods as in Example 1, the viable number of Bifidobacteria in the fermented dairy product obtained in this example was 1.5 × 10⁻⁶. 8 CFU / g.

[0066] Example 8: Bifidobacterium animalis subsp. lactis BB-12

[0067] In this embodiment, the formula for the high-live-count Bifidobacterium fermented milk is as follows: by mass, raw milk accounts for 92.8% of the fermented milk raw materials, white sugar accounts for 5%, wheat hydrolyzed protein powder accounts for 0.4%, inulin accounts for 1%, and milk protein powder accounts for 0.8%.

[0068] The mass ratio of hydrolyzed wheat protein powder, inulin, and milk protein powder is 4:10:8.

[0069] The fermentation strains were *Streptococcus thermophilus* subsp. *salivarius* and *Lactobacillus delbrueckii* subsp. *bulgaricus*, and the Bifidobacterium used was 1.0 × 10⁻⁶. 7 CFU / g Bifidobacterium animalis subsp. lactis BB-12.

[0070] In this embodiment, the preparation method of fermented milk is the same as in Example 2.

[0071] Using the same storage conditions and detection methods as in Example 1, the viable number of Bifidobacteria in the fermented dairy product obtained in this example was 2.2 × 10⁻⁶. 8 CFU / g.

[0072] Example 9: Bifidobacterium longum BBMN68

[0073] In this embodiment, the formula for the high-live-count Bifidobacterium fermented milk is as follows: by mass, raw milk accounts for 92.8% of the fermented milk raw materials, white sugar accounts for 5%, wheat hydrolyzed protein powder accounts for 0.4%, inulin accounts for 1%, and milk protein powder accounts for 0.8%.

[0074] The mass ratio of hydrolyzed wheat protein powder, inulin, and milk protein powder is 4:10:8.

[0075] The fermentation strains were *Streptococcus thermophilus* subsp. *salivarius* and *Lactobacillus delbrueckii* subsp. *bulgaricus*, and the Bifidobacterium used was 1.0 × 10⁻⁶. 7 CFU / g Bifidobacterium longum BBMN68.

[0076] In this embodiment, the preparation method of fermented milk is the same as in Example 2.

[0077] Using the same storage conditions and detection methods as in Example 1, the viable number of Bifidobacteria in the fermented dairy product obtained in this example was 1.9 × 10⁻⁶. 8 CFU / g.

[0078] Example 10 Bifidobacterium adolescentis BBMN23

[0079] In this embodiment, the formula for the high-live-count Bifidobacterium fermented milk is as follows: by mass, raw milk accounts for 92.8% of the fermented milk raw materials, white sugar accounts for 5%, wheat hydrolyzed protein powder accounts for 0.4%, inulin accounts for 1%, and milk protein powder accounts for 0.8%.

[0080] The mass ratio of hydrolyzed wheat protein powder, inulin, and milk protein powder is 4:10:8.

[0081] The fermentation strains were *Streptococcus thermophilus* subsp. *salivarius* and *Lactobacillus delbrueckii* subsp. *bulgaricus*, and the Bifidobacterium used was 1.0 × 10⁻⁶. 7CFU / g Bifidobacterium adolescentis BBMN23.

[0082] In this embodiment, the preparation method of fermented milk is the same as in Example 2.

[0083] Using the same storage conditions and detection methods as in Example 1, the viable number of Bifidobacteria in the fermented dairy product obtained in this example was 1.3 × 10⁻⁶. 8 CFU / g.

[0084] Example 11: Bifidobacterium infantis B79

[0085] In this embodiment, the formula for the high-live-count Bifidobacterium fermented milk is as follows: by mass, raw milk accounts for 92.8% of the fermented milk raw materials, white sugar accounts for 5%, wheat hydrolyzed protein powder accounts for 0.4%, inulin accounts for 1%, and milk protein powder accounts for 0.8%.

[0086] The mass ratio of hydrolyzed wheat protein powder, inulin, and milk protein powder is 4:10:8.

[0087] The fermentation strains were *Streptococcus thermophilus* subsp. *salivarius* and *Lactobacillus delbrueckii* subsp. *bulgaricus*, and the Bifidobacterium used was 1.0 × 10⁻⁶. 7 CFU / g Bifidobacterium infantis B79.

[0088] In this embodiment, the preparation method of fermented milk is the same as in Example 2.

[0089] Using the same storage conditions and detection methods as in Example 1, the viable number of Bifidobacteria in the fermented dairy product obtained in this example was 1.7 × 10⁻⁶. 8 CFU / g.

[0090] Example 12 Bifidobacterium breve B280

[0091] In this embodiment, the formula for the high-live-count Bifidobacterium fermented milk is as follows: by mass, raw milk accounts for 92.8% of the fermented milk raw materials, white sugar accounts for 5%, wheat hydrolyzed protein powder accounts for 0.4%, inulin accounts for 1%, and milk protein powder accounts for 0.8%.

[0092] The mass ratio of hydrolyzed wheat protein powder, inulin, and milk protein powder is 4:10:8.

[0093] The fermentation strains were *Streptococcus thermophilus* subsp. *salivarius* and *Lactobacillus delbrueckii* subsp. *bulgaricus*, and the Bifidobacterium used was 1.0 × 10⁻⁶. 7 CFU / g Bifidobacterium breve B280.

[0094] In this embodiment, the preparation method of fermented milk is the same as in Example 2.

[0095] Using the same storage conditions and detection methods as in Example 1, the viable number of Bifidobacteria in the fermented dairy product obtained in this example was 1.7 × 10⁻⁶. 8 CFU / g.

[0096] The results of Examples 7-12 show that the fermented milk raw materials provided by the present invention have an effective effect on increasing the viable count of all Bifidobacteria.

[0097] Comparative Example 1: Ordinary Fermented Milk

[0098] This comparative example provides the preparation of ordinary fermented milk, with the following steps: S1: Standardize the raw milk to a protein content of 3.2 g / 100 g and heat it to 45°C, then take 95% of the raw milk. S2: Add 5% white sugar and let it dissolve for 15-20 minutes; S3: Homogenize the mixture, with a first-stage pressure of 120-160 bar, a second-stage pressure of 40 bar, and a total homogenization pressure of 160-200 bar; S4: Sterilize the mixture at 95℃ for 5 minutes; S5: After the material is cooled to 40-42℃, add fermentation strains Premium1.0 (Streptococcus salivarius thermophilus subsp., Lactobacillus delbrueckii subsp. bulgaricus, 100U / t) and Bifidobacterium animalis subsp. lactis Probio-M8 (1.0×10⁻⁶). 7 Fermentation was carried out at a temperature of 37℃-42℃ (CFU / g). S6: After reaching the fermentation endpoint at pH 4.6, the milk was coagulated, crushed, and bottled to obtain the Bifidobacterium-fermented dairy product. The viable count of Bifidobacterium in the obtained fermented dairy product was 2.5 × 10⁻⁶. 7 CFU / g.

[0099] Comparative Example 2: Less hydrolyzed wheat protein

[0100] In this comparative example, the raw milk content was 94.9%, with the addition of 5% white sugar and 0.1% hydrolyzed wheat protein powder. Other conditions were the same as in Example 1. The viable count of Bifidobacteria in the resulting fermented dairy product was 2.8 × 10⁻⁶. 7 CFU / g.

[0101] Comparative Example 3: Coconut Protein

[0102] The difference between this comparative example and Example 2 is that the hydrolyzed wheat protein was replaced with coconut protein, with the coconut protein accounting for 1%. The viable count of Bifidobacteria in the fermented dairy product was 2.6 × 10⁻⁶. 7 CFU / g.

[0103] Comparative Example 4: Common Fermented Milk with Different Types of Bifidobacteria

[0104] The difference between this comparative example and Comparative Example 1 is that the type of Bifidobacterium used is different. When the Bifidobacterium is Bifidobacterium animalis subsp. lactis MN-Gup, the viable count of Bifidobacterium animalis subsp. lactis MN-Gup in the final product is 3.2 × 10⁻⁶. 7 CFU / g.

[0105] When the Bifidobacterium is Bifidobacterium animalis subsp. lactis BB-12, the viable count of Bifidobacterium animalis subsp. lactis BB-12 in the final product is 5.0 × 10⁻⁶. 7 CFU / g.

[0106] When the Bifidobacterium is Bifidobacterium longum BBMN68, the viable count of Bifidobacterium longum BBMN68 in the final product is 4.0 × 10⁻⁶. 7 CFU / g.

[0107] When the Bifidobacterium is Bifidobacterium adolescentis BBMN23, the viable count of Bifidobacterium adolescentis BBMN23 in the final product is 2.6 × 10⁻⁶. 7 CFU / g.

[0108] When the Bifidobacterium is Bifidobacterium infantis B79, the viable count of Bifidobacterium infantis B79 in the final product is 3.6 × 10⁻⁶. 7 CFU / g.

[0109] When the Bifidobacterium is Bifidobacterium breve B280, the viable count of Bifidobacterium breve B280 in the final product is 4.0 × 10⁻⁶. 7 CFU / g.

[0110] Comparative Example 5: Using fructooligosaccharides instead of inulin

[0111] This comparative example is the same as Example 4, except that inulin was replaced with fructooligosaccharides. The viable count of Bifidobacteria in the fermented dairy product was 2.8 × 10⁻⁶. 7 CFU / g.

[0112] Comparative Example 6: Different Fermentation Strains

[0113] This comparative example is the same as Comparative Example 1, except that the fermentation strain is *Streptococcus salivarius* subsp. *thermophilus* MN--01-361 (1.0 × 10⁻⁶). 7 (CFU / g), no Bifidobacterium added. The viable count of Streptococcus thermophilus subsp. MN--01-361 in the fermented dairy product was 1.0 × 10⁻⁶ CFU / g. 9 CFU / g.

[0114] This comparative example is the same as Comparative Example 1, except that the fermentation strain is *Lactobacillus delbrueckii* subsp. bulgaricus MN--02-431 (1.0 × 10⁻⁶). 7 (CFU / g) without added Bifidobacterium.

[0115] The viable count of *Lactobacillus delbrueckii* subsp. bulgaricus MN--02-431 in the fermented dairy products was 1.2 × 10⁻⁶. 9 CFU / g.

[0116] As shown in Comparative Example 6, the fermentation strains *Streptococcus salivarius* subsp. *thermophilus* or *Lactobacillus delbrueckii* subsp. *bulgaricus* already exhibited good proliferation effects without the addition of wheat hydrolysate, inulin, and milk protein powder.

[0117] Comparative Example 7: Different Fermentation Strains

[0118] This comparative example is the same as Example 4, except that the fermentation strains used are different; Bifidobacterium is not added to this comparative example.

[0119] This comparative example uses Streptococcus salivarius thermophilus subsp. MN--01-361 (1.0×10⁻⁶). 7 When CFU / g was used as the fermentation strain, the viable count of Streptococcus thermophilus subsp. MN--01-361 in the fermented dairy products was 1.3 × 10⁻⁶. 9 CFU / g.

[0120] This comparative example uses Lactobacillus delbrueckii subsp. bulgaricus MN--02-431 (1.0×10⁻⁶). 7 When CFU / g was used as the fermentation strain, the viable count of *Lactobacillus delbrueckii* subsp. bulgaricus MN--02-431 in the fermented dairy products was 1.0 × 10⁻⁶. 9 CFU / g.

[0121] A comparison of Comparative Examples 7 and 6 shows that adding hydrolyzed wheat protein, inulin, and milk protein powder did not enhance the proliferation effect. Therefore, the combination of hydrolyzed wheat protein, inulin, and milk protein powder in a specific ratio provided by this invention enhances the proliferation of Bifidobacteria in fermented milk, which is an unexpected technical effect.

[0122] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A composition for increasing the viable count of a fermented milk probiotic, characterized in that, The mass ratio of the wheat hydrolyzed protein powder, inulin and milk protein powder in the composition is (1-4):(1-10):(1-8).

2. Use of the composition of claim 1 in increasing the viable count of bifidobacteria in fermented milk.

3. Use according to claim 2, characterized in that, The wheat hydrolyzed protein powder accounts for 0.5-1.5% of the raw material of the fermented milk by mass.

4. Use according to claim 2, characterized in that, The bifidobacteria are one or more of Bifidobacterium adolescentis, Bifidobacterium longum subsp. longum, Bifidobacterium animalis subsp. animalis and Bifidobacterium animalis subsp. lactis.

5. A fermented milk containing viable Bifidobacterium, characterized in that, The raw material of the fermented milk includes the composition of claim 1, raw cow milk and white granulated sugar.

6. The fermented milk according to claim 5, characterized in that, The content of components with molecular weight less than 1000 Da in the wheat hydrolyzed protein powder used in the fermented milk is higher than 85%.

7. The fermented milk according to claim 5, characterized in that, The number of viable bifidobacteria is greater than 1.0 x 10 8 CFU / g.

8. Process for the preparation of a fermented milk according to any one of claims 5 to 7, characterized in that, The method comprises: The raw material milk is standardized, mixed, homogenized, sterilized, and added with fermentation strains and bifidobacteria, and then fermented, coagulated and broken to obtain the fermented milk containing viable bifidobacteria.

9. The preparation method according to claim 8, characterized in that, In the homogenization, the first pressure is 120-160 bar, and the total homogenization pressure is 160-200 bar.

10. The preparation method according to claim 8, characterized in that, The material is cooled to 40-42℃, and then added with fermentation strains and bifidobacteria, and then fermented at a temperature of 37℃-42℃.