Weak post-acid zizyphus jujuba fermented milk containing sleep-regulating functional ingredients and preparation method and application thereof

Abstract

This invention belongs to the field of fermented dairy product technology. It discloses a mildly acidic jujube seed fermented milk containing sleep-regulating functional components, its preparation method, and its applications. A mildly acidic fermenting agent is used, employing a compound of *Streptococcus thermophilus* subsp. *salivarius* to replace *Lactobacillus bulgaricus* in traditional fermenting agents, thus avoiding post-acidification problems at the source of the bacterial strain. The process of adding ultrafine jujube seed powder eliminates the inhibition of bacterial activity and off-flavors caused by co-fermentation, while also inhibiting post-acidification of the product. The jujube seed fermented milk containing sleep-regulating functional components prepared using the above method has a stable GABA content of over 64 mg / 100g, and its pH remains above 4.0 after 21 days of storage at 15℃. This invention is simple to operate, has a short fermentation cycle, significantly improves flavor appeal, and is suitable for industrial production and the preparation of various fermented dairy products.

Images