Compound directional fermentation of cow milk and horse milk with double high active bacteria yogurt

Abstract

The application discloses a double-high-viable-bacteria yoghurt prepared through composite directional fermentation of cow milk and horse milk, and belongs to the technical field of functional special dairy product processing. The double-high-viable-bacteria yoghurt is prepared from raw cow milk, sour horse milk, white granulated sugar, cream, and condensed milk as main raw materials through a composite process including dosing, homogenizing, sterilizing, inoculating and fermenting, and cooling and post-ripening. The application significantly improves the titration acidity, lactic acid bacteria and yeast viable count of the yoghurt product through the directional fermentation system of cow milk and horse milk, and simultaneously endows the product with angiotensin converting enzyme (ACE) inhibition function, thereby giving the yoghurt the potential of reducing blood pressure. There is no composite directional fermentation system of cow milk and horse milk and double-high-viable-bacteria yoghurt in the market at present. The obtained product has a lactic acid bacteria viable count of 1x10 7 CFU / g, a yeast viable count of 1x10 4 CFU / g, an acidity of 170°T, an angiotensin converting enzyme inhibition activity of more than 23%, and a mellow taste and harmonious flavor, and has both nutritional and health-care functions.

Description

Technical Field

[0001] This invention relates to the field of functional specialty dairy product processing technology, specifically to a high-live-bacteria yogurt produced by compound directional fermentation of cow's milk and mare's milk. Background Technology

[0002] Yogurt, as a fermented dairy product, is mainly made through fermentation by Lactobacillus bulgaricus and Streptococcus thermophilus. While rich in nutrients, its functional components are relatively limited, making it difficult to meet market demands for distinctive flavors and specific functions. In contrast, mare's milk and its fermented product—fermented mare's milk (Tseg, Mongolian for fermented mare's milk)—exhibit unique nutritional and functional characteristics. Mare's milk fat globules are small (approximately 2-3 μm), rich in unsaturated fatty acids, and its protein is primarily composed of easily digestible albumin. More importantly, naturally fermented fermented mare's milk is a complex micro-ecosystem, characterized by the synergistic symbiosis of lactic acid bacteria (such as Lactobacillus plantarum) and yeasts (such as Kluyveromyces martensii). This symbiotic fermentation not only produces a richer variety of flavor compounds but also generates metabolites such as bacteriocins, extracellular polysaccharides, and bioactive peptides with angiotensin-converting enzyme inhibitory activity, thus endowing the product with potential multiple health benefits, including regulating the gut, assisting in lowering blood pressure, and providing antioxidant effects.

[0003] However, successfully integrating fermented mare's milk, a traditional fermented food, into modern industrial yogurt production still faces a series of scientific and technological challenges. First, there are fundamental differences in their fermentation systems: the complex microbial community and metabolites of fermented mare's milk, if directly introduced into a conventional yogurt fermentation system, can easily lead to excessively high acidity, flavor imbalance, and uncontrollable fermentation in the final product. Second, many heat-sensitive functional components (such as some ACE inhibitory peptides) and characteristic active microorganisms in fermented mare's milk are easily inactivated during subsequent processing, making it difficult to effectively retain their health benefits in the final product. Furthermore, the differences in the protein gelation properties of mare's milk and cow's milk may affect the textural stability and shelf life of the combined product.

[0004] Given the current lack of a combined, targeted fermentation system for cow's milk and mare's milk, as well as a high-live-bacteria yogurt on the market, there is an urgent need for a fermentation system that enables the combined, targeted fermentation of cow's milk and mare's milk, resulting in highly active lactic acid bacteria and yeast flora, and ultimately producing yogurt with quantifiable health benefits (such as significantly enhanced ACE inhibitory activity). Summary of the Invention

[0005] Based on the above analysis, the purpose of this invention is to address the technical problems in existing yogurts, such as limited functional components, immature fermentation processes using fermented mare's milk, easy inactivation of active ingredients, and inability to quantify product functionality. This invention provides a high-live-bacteria yogurt made from a compound fermentation of cow's milk and mare's milk. Through scientific ingredient formulation and a unique fermentation process using fermented mare's milk, this invention achieves a functional high-live-bacteria yogurt with high counts of both lactic acid bacteria and yeast, significant ACE inhibitory activity, unique flavor, and stable quality, while ensuring harmonious flavor and stable texture.

[0006] To achieve the above objectives, the present invention adopts the following specific technical solution:

[0007] This invention first discloses a high-probiotic yogurt made from a compound fermentation of cow's milk and mare's milk, comprising the following ingredients in parts by weight:

[0008] 80-90 parts raw milk, 5-15 parts fermented mare's milk, 4-8 parts white sugar, 3-6 parts light cream, and 2-5 parts condensed milk.

[0009] Furthermore, the high-probiotic yogurt produced by the combined directional fermentation of cow's milk and mare's milk comprises the following ingredients in parts by weight: 85 parts raw cow's milk, 10 parts fermented mare's milk, 6 parts white sugar, 4 parts light cream, and 3 parts condensed milk.

[0010] Furthermore, the fermented mare's milk is produced through the co-fermentation of lactic acid bacteria and yeast, achieving an acidity of 80°T, with a live lactic acid bacteria count of not less than 1×10⁻⁶. 6 CFU / g, yeast viable count not less than 1×10⁻⁶ 4 CFU / g.

[0011] Furthermore, the finished product indicators of the high-live-culture yogurt are: live lactic acid bacteria count ≥ 1 × 10⁻⁶. 7 CFU / g, yeast viable count ≥1×10⁻⁶ 4 CFU / g, titratable acidity of 170-200°T, fat content ≥8.0 g / 100g, protein content ≥3.8 g / 100g, moisture ≤75 g / 100g, ash content ≤0.5 g / 100g, and angiotensin-converting enzyme inhibitor activity ≥23%.

[0012] This invention also discloses a method for preparing a high-live-bacteria yogurt produced by compound directional fermentation of cow's milk and mare's milk, comprising the following steps:

[0013] (1) Base material pretreatment and standardization: Fresh raw milk that has passed inspection is filtered through a 100-mesh filter and then cooled to 2-8℃ for temporary storage. The raw milk is heated to 60-65℃, and the formula amount of white sugar, light cream and condensed milk are added in sequence. The mixture is stirred thoroughly for 25-30 minutes until completely dissolved to form a homogeneous base material.

[0014] (2) Homogenization and pasteurization: The above base material is first degassed at 60°C for 3 minutes using a degassing device, and then homogenized using a high-pressure homogenizer at 18MPa pressure. After homogenization, pasteurization is performed at 63-65°C for 30 minutes.

[0015] (3) Cooling, inoculation and primary fermentation: Quickly cool the sterilized substrate to 25-28℃ and inoculate with fermented mare's milk. Ferment in a constant temperature fermentation tank at 25-28℃ for 10-12 hours. When the pH value drops to 4.6-4.8 and the titratable acidity reaches 170-200°T, terminate the primary fermentation.

[0016] (4) Cooling, filling and post-fermentation: The uniformly mixed materials are rapidly cooled to below 10°C and then aseptically filled immediately. The filled products are placed in a cold storage at 2-6°C for post-fermentation for 12-24 hours to obtain the finished product of the high-live-bacteria yogurt.

[0017] Furthermore, the fermented mare's milk in step (3) is prepared by the following process:

[0018] (1) Pretreatment of mare's milk: Fresh mare's milk that has passed inspection is pasteurized at 63-65℃ for 30 minutes and then cooled to 18-20℃.

[0019] (2) Inoculation with compound fermentation agent: Inoculate with compound fermentation agent containing lactic acid bacteria and yeast, wherein the amount of compound fermentation agent inoculated is 1-4% of the weight of mare's milk.

[0020] (3) Dynamic constant temperature fermentation: Place the inoculated mare's milk in a well-ventilated, non-sealed container (such as a ceramic jar) and ferment at 25-28℃ for 18-22 hours. During the fermentation process, stir for 10-12 minutes every 3 hours to provide the necessary oxygen and promote the uniform distribution of the microbial community.

[0021] (4) Endpoint determination and termination: When the titration acidity reaches 80°T, the fermentation is determined to be complete. The reaction is immediately cooled to terminate the reaction, and the resulting product is the fermented mare's milk.

[0022] Furthermore, the lactic acid bacteria are Lactobacillus plantarum, and the yeast is Kluyveromyces martensii.

[0023] The beneficial effects of this invention are specifically reflected in the following four aspects:

[0024] 1. Compound directional fermentation system: This invention clarifies the key parameters (such as temperature, time, and ratio) for each step from raw material processing and fermentation control to post-mixing. The process route is clear, highly controllable, and fully adapts to the industrial needs of modern dairy production, ensuring the quality stability between product batches.

[0025] 2. Significantly Enhanced Functionality: By introducing fermented mare's milk through a specific process, the product is not only rich in highly active lactic acid bacteria, but also contains yeast and its metabolites. Experimental data shows that the ACE inhibition rate of the product of this invention is consistently above 23%, significantly higher than that of ordinary yogurt (usually ≤10%), achieving a quantification and enhancement of health benefits.

[0026] 3. Harmonious flavor and texture: Fermentation using fermented mare's milk preserves its rich flavor substances (such as trace amounts of ethanol and esters), which are then gently integrated into the rich taste of yogurt, forming a unique and harmonious complex flavor. The product also has a smooth and delicate texture and a low whey separation rate.

[0027] 4. Maximize the retention of active ingredients: The rapid cooling step effectively avoids the loss of heat-sensitive active ingredients (such as ACE inhibitory peptides) and characteristic microorganisms in fermented mare's milk during high-temperature processing, ensuring the effectiveness of functional factors in the final product. Detailed Implementation

[0028] The endpoints and any values ​​of the ranges disclosed herein are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of the various ranges, the endpoint values ​​of the various ranges and individual point values, and individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed herein.

[0029] Unless otherwise specified, the reagents and methods used in the examples are all commonly used in the art. All raw materials used are commercially available, including but not limited to various fermentation agents.

[0030] Example 1

[0031] A high-probiotic yogurt made from a combination of cow's milk and mare's milk through directional fermentation is produced from the following ingredients in parts by weight: 85 parts raw cow's milk, 10 parts fermented mare's milk, 6 parts white sugar, 4 parts light cream, and 3 parts condensed milk.

[0032] Its preparation method includes the following steps:

[0033] (1) Preparation of fermented mare's milk:

[0034] a. Raw milk acceptance and pretreatment: Select fresh mare milk that meets the DBS 15 / 011-2019 standard for raw mare milk, filter it through a 100-mesh pipeline filter, and cool it to 2-8℃.

[0035] b. Standardization and sterilization: The mare's milk is heated to 60°C, degassed for 3 minutes by a degassing device, then homogenized by a high-pressure homogenizer (18MPa high pressure, 8MPa low pressure), and then pasteurized (63°C, 30min).

[0036] c. Cooling and inoculation: Cool the sterilized mare's milk to 18-20℃. After passing the inspection, add 10% of the total weight of mare's milk and a qualified fermentation starter (this starter is a compound fermentation agent containing lactic acid bacteria and yeast).

[0037] d. Temperature-controlled fermentation: Transfer the inoculated material to a fermentation tank and ferment according to the following temperature control procedure: 0-12 hours, control the temperature at 22±1℃, and stir for 5 minutes every 4 hours; 12-24 hours, maintain 22±1℃, and stir for 5 minutes every 3 hours; when the acidity reaches about 65°T and the pH value drops to the range of 4.8-4.6, adjust the temperature to 26±1℃ and change to stirring for 5 minutes every 1 hour, and closely monitor the acidity change.

[0038] e. Fermentation Termination and Cooling: When the titratable acidity reaches 80°T, fermentation is immediately terminated, and the product is rapidly cooled to below 10°C to obtain the semi-finished fermented mare's milk. This fermented mare's milk has an acidity of 80°T and a viable lactic acid bacteria count of approximately 3.2 × 10⁻⁶. 8 CFU / g, yeast viable count approximately 1.1 × 10⁻⁶ 4 CFU / g.

[0039] (2) Preparation of yogurt:

[0040] a. Raw milk acceptance and processing: Select raw milk that meets the GB 19301 standard for raw milk, filter and cool it, then heat it to 60℃. Add granulated sugar, light cream and condensed milk in sequence, and stir for 25 minutes until completely dissolved.

[0041] b. Homogenization and sterilization: The mixture is degassed by a degassing device (60℃, 3min), then homogenized by a high-pressure homogenizer (pressure 18 / 8 MPa), and then pasteurized (63℃, 30min).

[0042] c. Cooling, Inoculation, and Fermentation: Cool the sterilized liquid to 25-28℃ and inoculate with fermented mare's milk. Ferment at 26±1℃ for 11 hours. When the pH drops to 4.7 and the titratable acidity reaches approximately 180°T, terminate the fermentation and rapidly cool the mixture to below 10℃ for aseptic filling. Place the filled product in a 4℃ cold storage for 18 hours of post-ripening to obtain the high-live-culture yogurt product.

[0043] 1. Colony count

[0044] To verify the viable counts of lactic acid bacteria and yeast and the acidity index in the product of this invention, lactic acid bacteria were counted using MRS medium from GB 4789.35-2016 National Food Safety Standard for Microbiological Examination of Food (Lactic Acid Bacteria Examination), and yeast were counted using Bengal Red Medium. Acidity was measured according to GB 5009.239-2016 Determination of Acidity in Food. The following are representative data from multiple sampling tests:

[0045] Table 1. Results of yogurt acidity, pH, and colony count.

[0046]

[0047] 2. Physicochemical Indicators

[0048] To verify the physicochemical properties of the product of this invention, measurements were performed in accordance with the following national standards:

[0049] (1) The fat content was determined according to GB 5009.6-2016 National Food Safety Standard - Determination of Fat in Food;

[0050] (2) The protein content was determined according to GB 5009.5-2016 National Food Safety Standard - Determination of Protein in Food;

[0051] (3) Moisture content was determined according to GB 5009.3-2016 National Food Safety Standard - Determination of Moisture in Food;

[0052] (4) Ash content was determined according to GB 5009.4-2016 National Food Safety Standard - Determination of Ash Content in Food;

[0053] The following are the test results for three sets of parallel samples:

[0054] Table 2. Results of fat, protein, moisture, and ash content in yogurt.

[0055]

[0056] 3. Functional indicators (angiotensin-converting enzyme inhibitor activity)

[0057] The angiotensin-converting enzyme inhibitor (ACEi) activity in yogurt was determined using an angiotensin-converting enzyme inhibitor activity assay kit (Beijing Solarbio Science & Technology Co., Ltd.). The results are as follows:

[0058] Table 3 Results of angiotensin-converting enzyme inhibitor activity in yogurt

[0059]

[0060] The average angiotensin-converting enzyme inhibitor activity of the product of this invention is 25.39%, which is higher than the ≥23% requirement in the claims, indicating that the product has significant ACE inhibitory function. Combined with the aforementioned live bacteria and yeast count data, this further confirms that the product of this invention, while possessing highly active lactic acid bacteria and yeast, also has a clear blood pressure-lowering function.

[0061] Example 2

[0062] A high-probiotic yogurt made from a combination of cow's milk and mare's milk through directional fermentation is produced from the following ingredients by weight: 80 parts raw cow's milk, 5 parts fermented mare's milk, 4 parts white sugar, 3 parts light cream, and 2 parts condensed milk.

[0063] The preparation method is the same as in Example 1.

[0064] Example 3

[0065] A high-probiotic yogurt made from a combination of cow's milk and mare's milk through directional fermentation is produced from the following ingredients by weight: 90 parts raw cow's milk, 15 parts fermented mare's milk, 8 parts white sugar, 6 parts light cream, and 5 parts condensed milk.

[0066] The preparation method is the same as in Example 1.

[0067] Comparative Example 1

[0068] Compared to Example 1, the use of fermented mare's milk was omitted, and the product was made from the following ingredients in parts by weight: 85 parts raw milk, 6 parts white sugar, 4 parts light cream, and 3 parts condensed milk.

[0069] Comparative Example 2

[0070] Compared to Example 1, the fermentation process of mare's milk was omitted, and fresh mare's milk was used instead. It was made from the following ingredients in parts by weight: 85 parts raw cow's milk, 10 parts mare's milk, 6 parts white sugar, 4 parts light cream, and 3 parts condensed milk.

[0071] Its preparation method includes the following steps:

[0072] a. Raw milk acceptance and processing: Select raw cow's milk and mare's milk that meet the GB 19301 "Raw Milk" standard, filter and cool them, then heat them to 60℃. Add granulated sugar, light cream and condensed milk in sequence, and stir for 25 minutes until completely dissolved.

[0073] b. Homogenization and sterilization: The mixture is degassed by a degassing device (60℃, 3min), then homogenized by a high-pressure homogenizer (pressure 18 / 8 MPa), and then pasteurized (63℃, 30min).

[0074] c. Cooling, inoculation, and fermentation: Cool the sterilized liquid to 25-28℃ and ferment at 26±1℃ for 11 hours. When the pH drops to 4.7 and the titratable acidity reaches approximately 180°T, terminate the fermentation and rapidly cool the mixture to below 10℃ for aseptic filling. After filling, place the product in a 4℃ cold storage for 18 hours for post-ripening to obtain the high-live-culture yogurt product.

[0075] Comparative Example 3

[0076] Purchase commercially available yogurt.

[0077] Comparative Example 4

[0078] Compared to Example 1, lactic acid bacteria fermentation was omitted during the fermentation of mare's milk. It was made from the following ingredients in parts by weight: 85 parts raw cow's milk, 10 parts fermented mare's milk, 6 parts white sugar, 4 parts light cream, and 3 parts condensed milk.

[0079] Its preparation method includes the following steps:

[0080] (1) Preparation of fermented mare's milk:

[0081] a. Raw milk acceptance and pretreatment: Select fresh mare milk that meets the DBS 15 / 011-2019 standard for raw mare milk, filter it through a 100-mesh pipeline filter, and cool it to 2-8℃.

[0082] b. Standardization and sterilization: The mare's milk is heated to 60°C, degassed for 3 minutes by a degassing device, then homogenized by a high-pressure homogenizer (18MPa high pressure, 8MPa low pressure), and then pasteurized (63°C, 30min).

[0083] c. Cooling and inoculation: Cool the sterilized mare's milk to 18-20℃. After passing the inspection, add 10% of the total weight of the mare's milk and add qualified fermentation starter (this starter is a yeast starter).

[0084] d. Temperature-controlled fermentation: Transfer the inoculated material to a fermentation tank and ferment according to the following temperature control procedure: 0-12 hours, control the temperature at 22±1℃, and stir for 5 minutes every 4 hours; 12-24 hours, maintain 22±1℃, and stir for 5 minutes every 3 hours; when the acidity reaches about 65°T and the pH value drops to the range of 4.8-4.6, adjust the temperature to 26±1℃ and change to stirring for 5 minutes every 1 hour, and closely monitor the acidity change.

[0085] e. Fermentation Termination and Cooling: When the titratable acidity reaches 80°T, fermentation is immediately terminated, and the product is rapidly cooled to below 10°C to obtain the semi-finished fermented mare's milk. This fermented mare's milk has an acidity of 80°T and a viable lactic acid bacteria count of approximately 3.2 × 10⁻⁶. 8 CFU / g, yeast viable count approximately 1.1 × 10⁻⁶ 4CFU / g.

[0086] (2) Preparation of yogurt:

[0087] a. Raw milk acceptance and processing: Select raw milk that meets the GB 19301 standard for raw milk, filter and cool it, then heat it to 60℃. Add granulated sugar, light cream and condensed milk in sequence, and stir for 25 minutes until completely dissolved.

[0088] b. Homogenization and sterilization: The mixture is degassed by a degassing device (60℃, 3min), then homogenized by a high-pressure homogenizer (pressure 18 / 8 MPa), and then pasteurized (63℃, 30min).

[0089] c. Cooling, Inoculation, and Fermentation: Cool the sterilized liquid to 25-28℃ and inoculate with fermented mare's milk. Ferment at 26±1℃ for 11 hours. When the pH drops to 4.7 and the titratable acidity reaches approximately 180°T, terminate the fermentation and rapidly cool the mixture to below 10℃ for aseptic filling. Place the filled product in a 4℃ cold storage for 18 hours of post-ripening to obtain the high-live-culture yogurt product.

[0090] Comparative Example 5

[0091] Compared to Example 1, yeast fermentation was omitted during the fermentation of mare's milk. It was made from the following ingredients in parts by weight: 85 parts raw milk, 10 parts fermented mare's milk, 6 parts white sugar, 4 parts light cream, and 3 parts condensed milk.

[0092] Its preparation method includes the following steps:

[0093] (1) Preparation of fermented mare's milk:

[0094] a. Raw milk acceptance and pretreatment: Select fresh mare milk that meets the DBS 15 / 011-2019 standard for raw mare milk, filter it through a 100-mesh pipeline filter, and cool it to 2-8℃.

[0095] b. Standardization and sterilization: The mare's milk is heated to 60°C, degassed for 3 minutes by a degassing device, then homogenized by a high-pressure homogenizer (18MPa high pressure, 8MPa low pressure), and then pasteurized (63°C, 30min).

[0096] c. Cooling and inoculation: Cool the sterilized mare's milk to 18-20℃. After passing the inspection, add 10% of the total weight of the mare's milk and add qualified fermentation starter (this starter is a lactic acid bacteria fermentation agent).

[0097] d. Temperature-controlled fermentation: Transfer the inoculated material to a fermentation tank and ferment according to the following temperature control procedure: 0-12 hours, control the temperature at 22±1℃, and stir for 5 minutes every 4 hours; 12-24 hours, maintain 22±1℃, and stir for 5 minutes every 3 hours; when the acidity reaches about 65°T and the pH value drops to the range of 4.8-4.6, adjust the temperature to 26±1℃ and change to stirring for 5 minutes every 1 hour, and closely monitor the acidity change.

[0098] e. Fermentation Termination and Cooling: When the titratable acidity reaches 80°T, fermentation is immediately terminated, and the product is rapidly cooled to below 10°C to obtain the semi-finished fermented mare's milk. This fermented mare's milk has an acidity of 80°T and a viable lactic acid bacteria count of approximately 3.2 × 10⁻⁶. 8 CFU / g, yeast viable count approximately 1.1 × 10⁻⁶ 4 CFU / g.

[0099] (2) Preparation of yogurt:

[0100] a. Raw milk acceptance and processing: Select raw milk that meets the GB 19301 standard for raw milk, filter and cool it, then heat it to 60℃. Add granulated sugar, light cream and condensed milk in sequence, and stir for 25 minutes until completely dissolved.

[0101] b. Homogenization and sterilization: The mixture is degassed by a degassing device (60℃, 3min), then homogenized by a high-pressure homogenizer (pressure 18 / 8 MPa), and then pasteurized (63℃, 30min).

[0102] c. Cooling, Inoculation, and Fermentation: Cool the sterilized liquid to 25-28℃ and inoculate with fermented mare's milk. Ferment at 26±1℃ for 11 hours. When the pH drops to 4.7 and the titratable acidity reaches approximately 180°T, terminate the fermentation and rapidly cool the mixture to below 10℃ for aseptic filling. Place the filled product in a 4℃ cold storage for 18 hours of post-ripening to obtain the high-live-culture yogurt product.

[0103] Experimental Example 1

[0104] Significantly enhanced functionality: By introducing fermented mare's milk through a specific process, the product is not only rich in highly active lactic acid bacteria, but also incorporates characteristic yeasts and their metabolites. Experimental data shows that the ACE inhibition rate of the product of this invention is consistently above 23%, significantly higher than that of ordinary yogurt (usually ≤10%), achieving a quantification and enhancement of health benefits.

[0105] Experimental Example 2

[0106] Harmonious flavor and texture: Fermentation using fermented mare's milk preserves its rich flavor compounds (such as trace amounts of ethanol and esters), which are then gently incorporated into the rich taste of yogurt, creating a unique and harmonious complex flavor. The product also has a smooth and delicate texture and a low whey separation rate.

[0107] Experimental Example 3

[0108] Maximum retention of active ingredients: The rapid cooling step effectively avoids the loss of heat-sensitive active ingredients (such as ACE inhibitory peptides) and characteristic microorganisms in fermented mare's milk during high-temperature processing, ensuring the effectiveness of functional factors in the final product.

[0109] Comparative Examples 1 and 3 did not contain mare's milk, and did not form a complex directional fermentation system of cow's milk and mare's milk. The lack of mare's milk in the system would lead to insufficient carbon source (lactose). The lactose in cow's milk was insufficient to support the large-scale proliferation of lactic acid bacteria and yeast. Consequently, the products did not have the dual high live bacteria and other special characteristics and corresponding functions.

[0110] Although Comparative Examples 2, 4, and 5 contain mare's milk components, Example 2 did not undergo co-fermentation with lactic acid bacteria and yeast, Example 4 was fermented with yeast alone, and Example 5 was fermented with lactic acid bacteria alone. These fermentation defects do not impart the product with the characteristic of high live bacteria count (lactic acid bacteria live count reaching 1×10⁻⁶). 7 CFU / g, yeast viable count reaches 1×10⁻⁶ 4 Products without high levels of live bacteria (CFU / g) will not produce products with harmonious flavor and texture, abundant flavor compounds (such as trace amounts of ethanol and esters), or angiotensin-converting enzyme inhibitory activity.

[0111] This invention is not limited to the preferred embodiments described above. Anyone can derive other products in various forms under the guidance of this invention. However, regardless of any changes made in the details, any technical solution that is the same as or similar to this application falls within the protection scope of this invention.

Claims

1. A high-probiotic yogurt made from a combination of cow's milk and mare's milk through directional fermentation, comprising the following ingredients in parts by weight: 80-90 parts raw milk, 5-15 parts fermented mare's milk, 4-8 parts white sugar, 3-6 parts light cream, and 2-5 parts condensed milk.

2. The high-probiotic yogurt according to claim 1 comprises the following ingredients in parts by weight: 85 parts raw milk, 10 parts fermented mare's milk, 6 parts white sugar, 4 parts light cream, and 3 parts condensed milk.

3. A method for preparing a high-live-culture yogurt based on the compound directional fermentation of cow's milk and mare's milk according to claim 1 or 2, comprising the following steps: (1) Base material pretreatment and standardization: After the fresh raw milk passes the inspection, it is refrigerated and stored. The raw milk is heated to 60-65℃, and the formula amount of white sugar, light cream and condensed milk are added in sequence. The mixture is stirred for 25-30 minutes until it is completely dissolved to form a uniform base material. (2) Homogenization and pasteurization: The base material is subjected to degassing, high-pressure homogenization and pasteurization in sequence to obtain sterilized base material; (3) Cooling, inoculation and primary fermentation: The sterilized substrate is rapidly cooled to 25-28℃, inoculated with fermented mare's milk and fermented at a constant temperature. When the pH value drops to 4.6-4.8 and the titratable acidity reaches 170-200°T, the primary fermentation is terminated. (4) Cooling, filling and post-ripening: Quickly cool the evenly mixed material to below 10°C, immediately carry out aseptic filling, and place the filled product in a cold storage at 2-6°C for post-ripening for 12-24 hours to obtain the finished product of high-live bacteria yogurt.

4. The preparation method according to claim 3, wherein: The acceptance criteria for fresh raw milk in step (1) are as follows: Fresh raw milk is filtered through a 100-mesh sieve and then cooled to 2-8℃ for temporary storage.

5. The preparation method according to claim 3, wherein: The degassing process in step (2) includes: degassing at 60°C for 3 minutes using a degassing device; The homogenization process includes homogenization at a pressure of 18 MPa; The pasteurization process includes maintaining the temperature at 63-65°C for 30 minutes.

6. The preparation method according to claim 3, wherein: The constant temperature fermentation conditions described in step (3) are: fermentation in a constant temperature fermentation tank at 25-28℃ for 10-12 hours.

7. The preparation method according to claim 3, wherein: The fermented mare's milk in step (3) is produced by the following process: (1) Pretreatment of mare's milk: Fresh mare's milk that has passed inspection is pasteurized at 63-65℃ for 30 minutes and then cooled to 18-20℃; (2) Inoculation with compound fermentation agent: Inoculate with a compound fermentation agent containing lactic acid bacteria and yeast, wherein the amount of compound fermentation agent inoculated is 1-4% of the weight of mare's milk; (3) Dynamic constant temperature fermentation: The inoculated mare's milk is placed in a breathable non-sealed container for dynamic constant temperature fermentation. When the titration acidity reaches 80°T, the fermentation is considered complete. The reaction is immediately cooled to terminate the reaction. The resulting product is the sour mare's milk.

8. The preparation method according to claim 7, wherein: The lactic acid bacteria in step (2) are Lactobacillus plantarum and the yeast is Kluyveromyces martensii.

9. The preparation method according to claim 7, wherein: The dynamic constant temperature fermentation in step (3) is as follows: ferment at 25-28℃ for 18-22 hours, and stir for 10-12 minutes every 3 hours during the fermentation process.

10. A high-live-bacteria yogurt prepared by the preparation method according to any one of claims 3 to 9, which is a compound-directed fermentation of cow's milk and mare's milk.

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