Room temperature fermented dairy products and their manufacturing method and use

Abstract

A room temperature fermented dairy product containing inactivated Bifidobacterium longum BBMN68 and inulin, and its manufacturing method and use. The room temperature fermented dairy product can significantly improve pepsin activity, improve food digestibility, promote small intestinal motility, and alleviate the symptoms of functional dyspepsia.

Description

[Technical Field]

[0001] The present invention relates to the technical field of producing fermented milk products, and more particularly to ambient temperature fermented milk products with a low lactose content and an effect of alleviating functional dyspepsia, as well as methods for producing and using the same. [Background technology]

[0002] Lactose is a disaccharide composed of glucose and galactose, unique to milk. Its hydrolysis involves the enzymatic hydrolysis of the β-galactoglycoside bond by lactase. Lactose intolerance, caused by a lack of lactase in the body, is a common problem, resulting in symptoms such as abdominal bloating and dyspepsia. Milk is fermented, and only 15-20% of the lactose is broken down. Low-lactose milk treated with lactase not only accelerates the fermentation process, but also provides yogurt with a distinctive frankincense flavor and reduces dyspepsia caused by lactose intolerance. Yogurt products with low lactose content can reduce the risk of dyspepsia after consumption to some extent.

[0003] Functional dyspepsia is a persistent or recurrent symptom of epigastric pain, burning pain in the upper abdomen, postprandial bloating, and early satiety, excluding other organic, systemic, or metabolic disorders. The pathophysiological mechanisms of functional dyspepsia primarily involve Helicobacter pylori infection, psychosocial factors, and genetic factors. Helicobacter pylori infection is recognized as the primary pathological factor causing functional dyspepsia. Psychosocial factors are an important component of the biopsychosocial model of brain-gut axis disorders. These factors include not only long-term changes in an individual's psychosocial function due to psychiatric disorders and personality changes, but also short-term psychological processes due to temporary mood and cognition, which adversely affect the clinical course of functional dyspepsia and the effectiveness of treatment. Genotypic factors are generally related to gastrointestinal motility, susceptibility, or immune response, and include gene polymorphisms related to inflammation, such as CD14, G protein β3-subunit, and macrophage migration inhibitory factor. Of these, transient receptor potential cation channel subfamily V member 1 is involved in epigastric pain syndrome (EPS), a subtype of functional dyspepsia.

[0004] Current treatments for functional dyspepsia are primarily drug treatments, including nonsteroidal anti-inflammatory drugs, antianxiety and sedative drugs, antacids, H2 receptor antagonists, proton pump inhibitors (PPIs), gastrointestinal motility enhancers (mosapride, itopride), digestive aids, and digestive enzymes. However, the therapeutic effects of drugs are not very satisfactory, and in many cases, only the symptoms of the disease are improved. None of these drugs can thoroughly and effectively treat functional dyspepsia, and they also cause side effects such as nausea, vomiting, diarrhea, palpitations, shortness of breath, and chest tightness.

[0005] Probiotics and prebiotics are considered a potential non-drug approach to treat functional dyspepsia. Their primary mechanism of action is to regulate intestinal flora, improve the composition of the microbiota, and produce beneficial metabolites. A randomized controlled trial in humans showed that milk fermented with Bifidobacterium lactis CNCMI-2494 rapidly improved mild dyspepsia symptoms, such as abdominal distension, abdominal pain, and flatulence, within two weeks. Prebiotics selectively promote the growth of beneficial bacteria, such as bifidobacteria, lactobacilli, and butyric acid bacteria, and promote the production of short-chain fatty acids (SCFAs). This can maintain the intestinal microbial balance, promote intestinal peristalsis, and improve gastrointestinal health.

[0006] Currently, there are many dairy products on the market that claim to have low lactose content, but few yogurt-related products. This is mainly due to the fact that milk is fermented with bacterial strains, significantly reducing the lactose content. However, many yogurts still contain 4% to 5% lactose, which can affect the gastrointestinal health of patients with digestive disorders such as functional dyspepsia. Currently, the most commonly consumed products for patients with functional dyspepsia are mainly active probiotic products. Furthermore, the lactose content in these products, which can cause digestive problems, is not controlled. Therefore, the products have a single mechanism of action and require strict storage conditions, which affect the actual effectiveness of the products.

[0007] Fermented dairy products usually contain probiotics. After entering the digestive tract, live probiotics can exert definite health effects, improve the microbial ecological balance in the host's intestines, and exert beneficial effects on the intestines. However, probiotics are suited to survival in low-temperature environments, and products containing live probiotics, such as yogurt, must usually be transported refrigerated and stored in a refrigerator. The activity of probiotics in products not transported refrigerated is very low, and probiotics are largely inactivated in a liquid environment at room temperature, so that the yogurt product lacks many of the biological effects that can be brought about by probiotics, thereby significantly reducing the probiotic effect of the yogurt. Furthermore, transportation and storage at room temperature are prone to phenomena such as bleeding and curdling in yogurt products, which impairs the stability of the yogurt system. Summary of the Invention

[0008] The object of the present invention is to provide an ambient temperature fermented milk product that has low storage requirements, good storage stability, and can significantly alleviate functional dyspepsia in patients with functional dyspepsia, as well as a method for producing and using the same.

[0009] In the practice of preparing and manufacturing yogurt, the inventors have found that, after inactivation of fermented dairy products containing starter cultures and probiotics, the fermented products generally do not have significant effects on improving intestinal flora composition and promoting gastrointestinal digestion. They hypothesized that the inactivation of probiotics may affect the intestinal flora health and digestion-promoting functions. However, in screening for probiotics and improving and adjusting the yogurt process, the inventors unexpectedly found that by using Bifidobacterium longum BBMN68 as a probiotic, Lactobacillus bulgaricus and Streptococcus thermophilus as starter cultures, inulin, and an appropriate amount of lactase as an adjuvant, the fermented dairy product can still have excellent gastrointestinal digestion-promoting functions even after inactivation. The system has good stability when stored at room temperature, which reduces transportation costs and extends the shelf life of yogurt products, ensuring the gastrointestinal health and digestion-promoting effects of yogurt, and alleviating functional dyspepsia.

[0010] The technical route of the present invention is as follows:

[0011] The present invention provides a composition containing Bifidobacterium longum BBMN68 and inulin, wherein the ratio of the number of Bifidobacterium longum BBMN68 to the mass of inulin used is 10. 7 ~10 10 A composition having a CFU of 1 to 6 g is provided.

[0012] The composition further comprises lactase.

[0013] Preferably, the composition comprises Bifidobacterium longum BBMN68, inulin, lactase, Lactobacillus bulgaricus, and Streptococcus thermophilus.

[0014] In a more preferred embodiment of the present invention, the composition comprises fermentation-inactivated Bifidobacterium longum BBMN68, Lactobacillus bulgaricus, Streptococcus thermophilus, inulin and lactase.

[0015] The deposit number for Bifidobacterium longum BBMN68 is CGMCC NO. 2265 and is disclosed in Chinese Patent CN101649303 B. This bacterium is a probiotic for which the applicant holds proprietary intellectual property rights. This live bacterium has been demonstrated to have the ability to adhere to intestinal epithelial cells and to stimulate immunity and regulate intestinal flora. The applicant surprisingly discovered that when this bacterium was used in fermentation of milk with prebiotics, inulin, lactase, Lactobacillus bulgaricus, and Streptococcus thermophilus, and then sterilized at 65-75°C for 100-200 seconds, the final product still promoted intestinal health and alleviated functional dyspepsia. On the other hand, when probiotic BBMN68 was replaced with other common probiotics and inactivated after fermentation, the final product only moisturized the intestines and promoted bowel movements, without any effect on alleviating functional dyspepsia.

[0016] The degree of polymerization of inulin is 2-60.

[0017] The present invention provides use of the composition, which has the function of improving pepsin activity, improving food digestibility, promoting small intestinal motility, promoting digestion, and / or regulating the abundance of intestinal flora that produce short-chain fatty acids, in the production of a fermented food or supplement.

[0018] Furthermore, the present invention provides a fermented dairy product with a low lactose content that contains the composition as a preparation ingredient and has the effect of alleviating functional dyspepsia.

[0019] In the final fermented milk product according to the present invention, Bifidobacterium longum BBMN68, Lactobacillus bulgaricus, and Streptococcus thermophilus are all inactivated or in an inactivated state.

[0020] In the fermented milk product of the present invention, 100g of the fermented milk product contains 100% live Bifidobacterium longum BBMN68. 7 ~10 10 It is manufactured from ingredients containing raw materials with CFU and inulin concentrations of 1 to 6g.

[0021] In addition, each 100g of fermented dairy product contains 10 live Lactobacillus bulgaricus bacteria. 7 ~10 10 CFU, live Streptococcus thermophilus 10 7 ~10 10 It is manufactured from ingredients containing CFU and 0.01 to 0.08 g of lactase.

[0022] Specifically, the fermented milk product of the present invention is produced from the following ingredients per 100 g of the fermented milk product:

[0023] 2g-9g white sugar, 0.01g-0.08g lactase, 0.5g-0.7g whey protein powder, 0.3g-1.2g starch, 0.1g-0.4g pectin, 0.1g-0.3g agar, 1-6g inulin, 10g live Lactobacillus bulgaricus 7 ~10 10 CFU, live Streptococcus thermophilus 10 7 ~10 10 CFU, Live Bifidobacterium longum BBMN68 10 9 ~10 10 CFU, residual raw milk; and equivalent numbers of Lactobacillus bulgaricus and Streptococcus thermophilus.

[0024] Preferably, the fermented dairy product is produced from the following ingredients per 100g:

[0025] 4g-7g white sugar, 0.03g-0.06g lactase, 0.55g-0.65g whey protein powder, 0.5g-1.0g starch, 0.3g-0.4g pectin, 0.1g-0.2g agar, 2-6g inulin, 10g live Lactobacillus bulgaricus 8 ~10 10 CFU, live Streptococcus thermophilus 10 8 ~10 10 CFU, Live Bifidobacterium longum BBMN68 10 9 ~10 10 CFU, residual raw milk.

[0026] The pectin has a low ester pectin:high ester pectin ratio of 3:1, which allows the water-soluble and fat-soluble components in the yogurt to be distributed uniformly and improves the stability of the yogurt gel.

[0027] The fermented milk product according to the present invention is a room temperature fermented milk product, and is stored at room temperature or refrigerated.

[0028] The present invention also provides a method for producing a fermented milk product, comprising the steps of:

[0029] (1) A step of heating raw milk to 20 to 60°C, adding lactase, mixing, and then enzymatically hydrolyzing the milk at 20 to 60°C for 45 to 60 minutes;

[0030] (2) After enzymatic decomposition, the temperature is increased to 121 to 145°C, and the temperature is maintained at 3 to 4 bar for 5 to 15 minutes, followed by cooling to 35 to 45°C.

[0031] (3) adding white sugar, whey protein powder, starch, pectin, agar, and inulin to the raw material liquid after cooling in step (2), maintaining the temperature, and stirring for 5 to 15 minutes;

[0032] (4) heating the material obtained in step (3) to 60-70°C and homogenizing it under conditions of 55-65°C and 10-15 MPa;

[0033] (5) After homogenization, sterilization at 110-125°C for 5-8 seconds and cooling to 40-42°C to obtain a fermentation substrate;

[0034] (6) A process of adding live Streptococcus thermophilus, live Lactobacillus bulgaricus, and live Bifidobacterium longum BBMN68 to the fermentation substrate, fermenting at 37°C to 42°C until the acidity reaches 68 to 75°T, stopping the fermentation, sterilizing at 65 to 75°C for 100 to 200 seconds, and cooling to obtain the fermentation product.

[0035] In the production method of the present invention, the following ingredients are added per 100 g of fermented milk product.

[0036] 2g-9g white sugar, 0.01g-0.08g lactase, 0.5g-0.7g whey protein powder, 0.3g-1.2g starch, 0.1g-0.4g pectin, 0.1g-0.3g agar, 1-6g inulin, 10g live Lactobacillus bulgaricus 7 ~10 10 CFU, live Streptococcus thermophilus 10 7 ~10 10 CFU, Live Bifidobacterium longum BBMN68 10 9 ~10 10 CFU, residual raw milk; and equivalent numbers of Lactobacillus bulgaricus and Streptococcus thermophilus.

[0037] In the present invention, when the numbers of Lactobacillus bulgaricus and Streptococcus thermophilus are equal, the fermentation rate, flavor, and stability are good.

[0038] Preferably, 4g-7g of white sugar, 0.03g-0.06g of lactase, 0.55g-0.65g of whey protein powder, 0.5g-1.0g of starch, 0.3g-0.4g of pectin, 0.1g-0.2g of agar, 2-6g of inulin, 10g of live Lactobacillus bulgaricus 8 ~10 10CFU, live Streptococcus thermophilus 10 8 ~10 10 CFU, Live Bifidobacterium longum BBMN68 10 9 ~10 10 CFU, residual raw milk.

[0039] Specifically, in step (6), 100 g of the fermented milk product contains 10 live Lactobacillus bulgaricus bacteria. 7 ~10 10 CFU, live Streptococcus thermophilus 10 7 ~10 10 CFU, Live Bifidobacterium longum BBMN68 10 9 ~10 10 CFU were added, and the numbers of Lactobacillus bulgaricus and Streptococcus thermophilus were equivalent.

[0040] The present invention provides the use of the fermented milk product or the fermented milk product produced by the production method in the production of a food or supplement, wherein the food or supplement has the function of improving pepsin activity, improving food digestibility, promoting small intestinal motility, and / or regulating the abundance of intestinal flora that produce short-chain fatty acids (yogurt products, probiotics, or prebiotic-containing yogurt products promote an increase in the abundance of bifidobacteria and lactic acid bacteria, which produce short-chain fatty acids).

[0041] Finally, the resulting fermented product is homogenized to a viscosity of 800-1000 mPa·s and aseptically filled to obtain a room temperature fermented dairy product with a low lactose content that has the function of alleviating functional dyspepsia.

[0042] Harsh storage conditions are a bottleneck that limits the promotion and sale of probiotic yogurt. Ambient-temperature inactivated dairy products are easy to store and transport, do not require a cold chain, and are low-cost. However, because ambient-temperature inactivated dairy products undergo an inactivation process before being made into a final product, the nutritional value of the fermented milk product after inactivation is reduced, the texture is poor, and it is prone to clumping or aggregation, which increases the consumer's gastrointestinal burden, and the effects of promoting intestinal health and alleviating functional dyspepsia are not significant. Reducing the transportation and storage costs of fermented milk, extending its shelf life, and ensuring that the nutritional value and digestive-promoting function of fermented milk are not reduced are urgent issues that need to be resolved in this field.

[0043] The ambient temperature fermented milk product of the present invention contains a specific amount of lactase, probiotics, and prebiotics, which provides digestion promotion and functional dyspepsia relief capabilities not found in other ambient temperature yogurts after inactivation. It has a unique flavor, a pleasant texture, and good stability, does not require refrigeration, does not require cold chain transportation, and can have a shelf life of up to six months at ambient temperature. The fermented milk product significantly improves pepsin activity, improves food digestibility, promotes small intestinal motility, and alleviates the symptoms of functional dyspepsia. The fermented milk product produced by the present invention has the characteristics of low transportation costs, easy storage, easy consumption, significant digestion promotion effects, excellent indigestion relief effects, and no toxicity or side effects. It has beneficial health benefits and good prospects for market application.

[0044] The ambient-fermented dairy products of the present invention have a low lactose content. GB28050-2011, the general rule for nutritional labeling of prepackaged foods, defines "low lactose content" as a lactose content of ≦2g / 100g (ml), but all dairy products produced by the present invention have a lactose content of ≦2g / 100g (ml).

[0045] definition

[0046] Centrifugal dehydration rate: Refers to the efficiency of removing water when yogurt is centrifuged in a centrifuge. It can be used to evaluate the dehydration status of yogurt and to check whether or not there is bleeding in the yogurt and the degree of bleeding. DETAILED DESCRIPTION OF THE INVENTION

[0047] The following examples are intended to illustrate the present invention but are not intended to limit the scope of the invention.

[0048] The whey protein powder, lactase, starch, low-ester pectin, and high-ester pectin used in the examples are all commonly used raw materials in yogurt production and are commercially available. Bifidobacterium lactis Probio-M8 and Bifidobacterium lactis BB12 are probiotics known in the art. Bifidobacterium lactis Probio-M8 was deposited in the China General Microorganisms Collection and Management Commission (CMMC) Ordinary Microorganisms Deposit Center in 2018 under the number CGMCC No. 16070.

[0049] The fermented milk product (100 g) of the present invention contains 2 g to 9 g of white sugar, 0.01 g to 0.08 g of lactase, 0.5 g to 0.7 g of whey protein powder, 0.3 g to 1.2 g of starch, 0.1 g to 0.4 g of pectin (low ester pectin: high ester pectin = 3:1), 0.1 g to 0.3 g of agar, 1 to 6 g of inulin, 10 g of Lactobacillus bulgaricus, 10 g of lactic acid bacteria ... 7 ~10 10 CFU, Streptococcus thermophilus 10 7 ~10 10 CFU, Bifidobacterium longum BBMN68 10 9 ~10 10 CFU, including residual raw milk.

[0050] The method for producing a fermented milk product in the embodiment of the present invention relates to a lactase addition process. The raw material composition of the fermented milk product is shown in Table 1. The production method includes the following steps:

[0051] (1) A step of heating raw milk to 20 to 60°C, adding lactase, mixing, and then enzymatically hydrolyzing the milk at 20 to 60°C for 45 to 60 minutes;

[0052] (2) After enzymatic decomposition, the temperature is increased to 121 to 145°C, kept at 3 to 4 bar for 5 to 15 minutes, and then cooled to 35 to 45°C;

[0053] (3) adding white sugar, whey protein powder, starch, pectin, agar, and inulin to the raw material liquid after cooling in step (2), and stirring for 5 to 15 minutes while maintaining the temperature;

[0054] (4) heating the material obtained in step (3) to 60-70°C and homogenizing it under conditions of 55-65°C and 10-15 MPa;

[0055] (5) After homogenization, sterilization at 110-125°C for 5-8 seconds and cooling to 40-42°C to obtain a fermentation substrate;

[0056] (6) adding starter cultures (Streptococcus thermophilus, Lactobacillus bulgaricus) and probiotics (Bifidobacterium longum BBMN68) to the fermentation substrate, fermenting at 37-42°C until the acidity reaches 68-75°T, stopping the fermentation, sterilizing at 65-75°C for 100-200s, and cooling to 20°C to obtain the fermentation product;

[0057] (7) The material obtained in step (6) is homogenized to a viscosity of 800-1000 mPa·s and aseptically filled to obtain the final product.

[0058] Table 1 [Table 1]

[0059] Example 1 Preparation of room temperature fermented dairy product (yogurt)

[0060] The fermented milk product is made from 6.5 kg of white sugar, 0.6 kg of whey protein powder, 0.08 kg of lactase, 0.6 kg of starch, 0.3 kg of low-ester pectin, 0.1 kg of high-ester pectin, 0.1 kg of agar, and 6 kg of inulin. The bacterial agent is Lactobacillus bulgaricus, 1×10 per 100 g of fermented milk. 8 CFU, Streptococcus thermophilus 1 x 10 8 CFU, Bifidobacterium longum BBMN68 1 x 10 10 CUF was added and supplemented with raw milk to 100 kg.

[0061] The specific method for producing the probiotic yogurt is as follows.

[0062] (1) A process in which the raw milk was heated to 45°C, lactase was added, mixed, and then enzymatically hydrolyzed at 45°C for 60 minutes;

[0063] (2) further increasing the temperature to 140°C, maintaining the temperature at 140°C and 3 bar for 5 minutes, and then cooling to 42°C;

[0064] (3) adding white sugar, whey protein powder, starch, pectin, agar, and inulin to the cooled raw material liquid in step (2), and stirring for 15 minutes while maintaining the temperature;

[0065] (4) heating the material obtained in step (3) to 65°C and homogenizing it under conditions of 65°C and 15 MPa;

[0066] (5) homogenizing, sterilizing at 121°C for 6s, and cooling to 42°C to obtain the fermentation substrate;

[0067] (6) adding starter cultures (Streptococcus thermophilus, Lactobacillus bulgaricus) and probiotics (Bifidobacterium longum BBMN68) to the fermentation substrate, fermenting at 37°C until the acidity reached 70°T, stopping the fermentation, sterilizing at 70°C for 100s, and cooling to 20°C to obtain the fermentation product;

[0068] (7) The material obtained in step (6) is homogenized to a viscosity of 800 to 1000 mPa·s, and aseptically filled to obtain the final product, the fermented dairy product yogurt of the present invention.

[0069] Example 2 Preparation of room temperature fermented dairy product (yogurt)

[0070] The fermented milk product is made from 6.5 kg of white sugar, 0.6 kg of whey protein powder, 0.05 kg of lactase, 0.6 kg of starch, 0.3 kg of low-ester pectin, 0.1 kg of high-ester pectin, 0.1 kg of agar, and 3 kg of inulin. 1 x 10 Lactobacillus bulgaricus is used as a bacterial agent per 100 g of fermented milk. 9 CFU, Streptococcus thermophilus 1 x 10 9 CFU, Bifidobacterium longum BBMN68 1 x 10 10 CUF was added and supplemented with raw milk to 100 kg.

[0071] The specific method for producing the probiotic yogurt is as follows.

[0072] (1) A process in which the raw milk was heated to 40°C, lactase was added, mixed, and then enzymatically hydrolyzed at 40°C for 55 minutes;

[0073] (2) further increasing the temperature to 130°C, maintaining the temperature at 130°C and 3 bar for 8 minutes, and then cooling to 40°C;

[0074] (3) adding white sugar, whey protein powder, starch, pectin, agar, and inulin to the cooled raw material liquid in step (2), and stirring for 10 minutes while maintaining the temperature;

[0075] (4) heating the material obtained in step (3) to 60°C and homogenizing it under conditions of 60°C and 15 MPa;

[0076] (5) homogenizing, sterilizing at 115°C for 8s, and cooling to 42°C to obtain the fermentation substrate;

[0077] (6) adding starter cultures (Streptococcus thermophilus, Lactobacillus bulgaricus) and probiotics (Bifidobacterium longum BBMN68) to the fermentation substrate, fermenting at 42°C until the acidity reached 70°T, stopping the fermentation, sterilizing at 68°C for 160s, and cooling to 20°C to obtain the fermentation product;

[0078] (7) The material obtained in step (6) is homogenized to a viscosity of 800 to 1000 mPa·s, and aseptically filled to obtain the final product, the fermented dairy product yogurt of the present invention.

[0079] Example 3 Preparation of room temperature fermented dairy product (yogurt)

[0080] The specific method for producing the probiotic yogurt is as follows.

[0081] (1) Prepare raw materials. Calculate the total mass of yogurt as 100 kg. The specific composition of the raw materials for yogurt in this example is shown in Table 1. Add raw milk to the mass of yogurt up to 100 kg;

[0082] (2) The raw milk was heated to 50°C, lactase was added, and the mixture was mixed, followed by enzymatic hydrolysis at 50°C for 45 minutes, followed by further heating to 135°C, maintaining the temperature at 135°C and 3 bar for 10 minutes, and then cooling to 40°C;

[0083] (3) adding white sugar, whey protein powder, starch, pectin, agar, and inulin to the cooled raw material liquid in step (2), and stirring for 12 minutes while maintaining the temperature;

[0084] (4) heating the material obtained in step (3) to 63°C and homogenizing it under conditions of 63°C and 15 MPa;

[0085] (5) homogenizing, sterilizing at 121°C for 6s, and cooling to 42°C to obtain the fermentation substrate;

[0086] (6) adding starter cultures (Streptococcus thermophilus, Lactobacillus bulgaricus) and probiotics (Bifidobacterium longum BBMN68) to the fermentation substrate, fermenting at 42°C until the acidity reached 68°T, stopping the fermentation, sterilizing at 72°C for 100s, and cooling to 20°C to obtain the fermentation product;

[0087] (7) The material obtained in step (6) is homogenized to a viscosity of 800 to 1000 mPa·s, and aseptically filled to obtain the final product, the fermented dairy product yogurt of the present invention.

[0088] Example 4 Preparation of room temperature fermented dairy product (yogurt)

[0089] The specific method for producing the probiotic yogurt is as follows.

[0090] (1) Prepare raw materials. Calculate the total mass of yogurt as 100 kg. The specific composition of the raw materials for yogurt in this example is shown in Table 1. Add raw milk to the mass of yogurt up to 100 kg;

[0091] (2) The raw milk was heated to 42°C, lactase was added, and the mixture was mixed, followed by enzymatic hydrolysis at 42°C for 52 minutes, followed by further heating to 138°C, maintaining the temperature at 138°C and 3 bar for 7 minutes, and then cooling to 37°C;

[0092] (3) adding white sugar, whey protein powder, starch, pectin, agar, and inulin to the cooled raw material liquid in step (2), and stirring for 13 minutes while maintaining the temperature;

[0093] (4) heating the material obtained in step (3) to 68°C and homogenizing it under conditions of 68°C and 15 MPa;

[0094] (5) homogenizing, sterilizing at 121°C for 6s, and cooling to 41°C to obtain a fermentation substrate;

[0095] (6) adding starter cultures (Streptococcus thermophilus, Lactobacillus bulgaricus) and probiotics (Bifidobacterium longum BBMN68) to the fermentation substrate, fermenting at 37°C until the acidity reached 75°T, stopping the fermentation, sterilizing at 72°C for 130s, and cooling to 20°C to obtain the fermentation product;

[0096] (7) The material obtained in step (6) is homogenized to a viscosity of 800 to 1000 mPa·s, and aseptically filled to obtain the final product, the fermented dairy product yogurt of the present invention.

[0097] Example 5 Preparation of room temperature fermented dairy product (yogurt)

[0098] The specific method for producing the probiotic yogurt is as follows.

[0099] (1) Prepare raw materials. Calculate the total mass of yogurt as 100 kg. The specific composition of the raw materials for yogurt in this example is shown in Table 1. Add raw milk to the mass of yogurt up to 100 kg;

[0100] (2) The raw milk was heated to 45°C, lactase was added, and the mixture was mixed, followed by enzymatic hydrolysis at 45°C for 60 minutes, followed by further heating to 140°C, maintaining the temperature at 140°C and 3 bar for 5 minutes, and then cooling to 42°C;

[0101] (3) adding white sugar, whey protein powder, starch, pectin, agar, and inulin to the cooled raw material liquid in step (2), and stirring for 15 minutes while maintaining the temperature;

[0102] (4) heating the material obtained in step (3) to 65°C and homogenizing it under conditions of 65°C and 15 MPa;

[0103] (5) homogenizing, sterilizing at 121°C for 6s, and cooling to 42°C to obtain the fermentation substrate;

[0104] (6) adding starter cultures (Streptococcus thermophilus, Lactobacillus bulgaricus) and probiotics (Bifidobacterium longum BBMN68) to the fermentation substrate, fermenting at 37°C until the acidity reached 72°T, stopping the fermentation, sterilizing at 65°C for 180s, and cooling to 20°C to obtain the fermentation product;

[0105] (7) The material obtained in step (6) is homogenized to a viscosity of 800 to 1000 mPa·s, and aseptically filled to obtain the final product, the fermented dairy product yogurt of the present invention.

[0106] Example 6 Preparation of room temperature fermented dairy product (yogurt)

[0107] The specific method for producing the probiotic yogurt is as follows.

[0108] (1) Prepare raw materials. Calculate the total mass of yogurt as 100 kg. The specific composition of the raw materials for yogurt in this example is shown in Table 1. Add raw milk to the mass of yogurt up to 100 kg;

[0109] (2) The raw milk was heated to 43°C, lactase was added, and the mixture was mixed, followed by enzymatic hydrolysis at 45°C for 60 minutes, followed by further heating to 140°C, maintaining the temperature at 140°C and 3 bar for 5 minutes, and then cooling to 42°C;

[0110] (3) adding white sugar, whey protein powder, starch, pectin, agar, and inulin to the cooled raw material liquid in step (2), and stirring for 15 minutes while maintaining the temperature;

[0111] (4) heating the material obtained in step (3) to 65°C and homogenizing it under conditions of 65°C and 15 MPa;

[0112] (5) homogenizing, sterilizing at 121°C for 6s, and cooling to 42°C to obtain the fermentation substrate;

[0113] (6) adding starter cultures (Streptococcus thermophilus, Lactobacillus bulgaricus) and probiotics (Bifidobacterium longum BBMN68) to the fermentation substrate, fermenting at 43°C until the acidity reached 72°T, stopping the fermentation, sterilizing at 65°C for 180s, and cooling to 20°C to obtain the fermentation product;

[0114] (7) The material obtained in step (6) is homogenized to a viscosity of 800 to 1000 mPa·s, and aseptically filled to obtain the final product, the fermented dairy product yogurt of the present invention.

[0115] Example 7 Preparation of room temperature fermented dairy product (yogurt)

[0116] The specific method for producing the probiotic yogurt is as follows.

[0117] (1) Prepare raw materials. Calculate the total mass of yogurt as 100 kg. The specific composition of the raw materials for yogurt in this example is shown in Table 1. Add raw milk to the mass of yogurt up to 100 kg;

[0118] (2) The raw milk was heated to 45°C, lactase was added, and the mixture was mixed, followed by enzymatic hydrolysis at 45°C for 60 minutes, followed by further heating to 140°C, maintaining the temperature at 140°C and 3 bar for 5 minutes, and then cooling to 42°C;

[0119] (3) adding white sugar, whey protein powder, starch, pectin, agar, and inulin to the cooled raw material liquid in step (2), and stirring for 15 minutes while maintaining the temperature;

[0120] (4) heating the material obtained in step (3) to 65°C and homogenizing it under conditions of 65°C and 15 MPa;

[0121] (5) homogenizing, sterilizing at 121°C for 6s, and cooling to 40°C to obtain the fermentation substrate;

[0122] (6) adding starter cultures (Streptococcus thermophilus, Lactobacillus bulgaricus) and probiotics (Bifidobacterium longum BBMN68) to the fermentation substrate, fermenting at 39°C until the acidity reached 75°T, stopping the fermentation, sterilizing at 65°C for 180s, and cooling to 20°C to obtain the fermentation product;

[0123] (7) The material obtained in step (6) is homogenized to a viscosity of 800 to 1000 mPa·s, and aseptically filled to obtain the final product, the fermented dairy product yogurt of the present invention.

[0124] Comparative Example 1-1

[0125] The fermented milk product is made from 6.5 kg of white sugar, 0.6 kg of whey protein powder, 0.6 kg of starch, 0.3 kg of low-ester pectin, 0.1 kg of high-ester pectin, 0.1 kg of agar, and 3 kg of inulin. The bacterial agent is Lactobacillus bulgaricus, 1×10 per 100 g of fermented milk. 9 CFU, Streptococcus thermophilus 1 x 10 9 CFU, Bifidobacterium longum BBMN68 1 x 10 9 CUF was added and supplemented with raw milk to 100 kg.

[0126] In this comparative example, lactase was not added compared to Example 5, and the amounts of other ingredients used and the manufacturing method were all the same as in Example 5.

[0127] Comparative Example 1-2

[0128] The fermented milk product is made from 6.5 kg of white sugar, 0.6 kg of whey protein powder, 0.1 kg of lactase, 0.6 kg of starch, 0.3 kg of low-ester pectin, 0.1 kg of high-ester pectin, 0.1 kg of agar, and 3 kg of inulin. The bacterial agent is Lactobacillus bulgaricus, 1×10 per 100 g of fermented milk. 9 CFU, Streptococcus thermophilus 1 x 10 9 CFU, Bifidobacterium longum BBMN68 1 x 10 9 CUF was added and supplemented with raw milk to 100 kg.

[0129] In this comparative example, the lactase was added at 0.1 g / 100 g compared to Example 5, but the other ingredients used and the manufacturing method were all the same as those in Example 5.

[0130] Comparative Example 2-1

[0131] The fermented milk product is made from 6.5 kg of white sugar, 0.6 kg of whey protein powder, 0.05 kg of lactase, 0.6 kg of starch, 0.3 kg of low-ester pectin, 0.1 kg of high-ester pectin, and 0.1 kg of agar. 1 x 10 Lactobacillus bulgaricus is used as a bacterial agent per 100 g of fermented milk. 9 CFU, Streptococcus thermophilus 1 x 10 9 CFU, Bifidobacterium longum BBMN68 1 x 10 10 CUF was added and supplemented with raw milk to 100 kg.

[0132] In this comparative example, in comparison with Example 2, inulin was not added, and the amounts of other ingredients used and the manufacturing method were all the same as in Example 2.

[0133] Comparative Example 2-2

[0134] A fermented milk product, the raw materials and amounts used being 6.5 kg of white sugar, 0.6 kg of whey protein powder, 0.05 kg of lactase, 0.6 kg of starch, 0.3 kg of low-ester pectin, 0.1 kg of high-ester pectin, 0.1 kg of agar, and 8 kg of inulin, respectively, and 1 x 10 Lactobacillus bulgaricus per 100 g of fermented milk as a bacterial agent. 9 CFU, Streptococcus thermophilus 1 x 10 9 CFU, Bifidobacterium longum BBMN68 1 x 10 10 CUF was added and supplemented with raw milk to 100 kg.

[0135] In this comparative example, the amount of inulin used and the manufacturing method were the same as in Example 2, except that 8g / 100g of inulin was added. Inulin affects the texture and mouthfeel; adding too much inulin resulted in severe browning, a poor flavor, and increased graininess. This is because inulin, as a fat replacer, improves the texture of dairy products, significantly increases shear resistance, improves the gel structure of yogurt, and provides a sweetness level of about 10% that of sucrose. The mechanism is that the casein micelle network in yogurt is strengthened by inulin, which anchors the micelles and strengthens the structure, resulting in better stability of the yogurt due to this new structure.

[0136] Comparative Example 3-1

[0137] A fermented milk product, the raw materials and amounts used being 6.5 kg of white sugar, 0.6 kg of whey protein powder, 0.05 kg of lactase, 0.6 kg of starch, 0.3 kg of low-ester pectin, 0.1 kg of high-ester pectin, 0.1 kg of agar, and 1 kg of polydextrose, and 1 x 10 Lactobacillus bulgaricus was used as a bacterial agent per 100 g of fermented milk. 10 CFU, Streptococcus thermophilus 1 x 10 10 CFU, Bifidobacterium longum BBMN68 1 x 10 10 CUF was added and supplemented with raw milk to 100 kg.

[0138] In this comparative example, compared to Example 3, the prebiotics in the raw material selection were changed to polydextrose, and the amounts of other ingredients (including prebiotics) used and the manufacturing method were all the same as in Example 3.

[0139] Comparative Example 3-2

[0140] A fermented milk product, the raw materials and amounts used being 6.5 kg of white sugar, 0.6 kg of whey protein powder, 0.05 kg of lactase, 0.6 kg of starch, 0.3 kg of low-ester pectin, 0.1 kg of high-ester pectin, 0.1 kg of agar, and 1 kg of xylooligosaccharide, and 1 x 10 Lactobacillus bulgaricus per 100 g of fermented milk as a bacterial agent. 10 CFU, Streptococcus thermophilus 1 x 10 10 CFU, Bifidobacterium longum BBMN68 1 x 10 10 CUF was added and supplemented with raw milk to 100 kg.

[0141] In this comparative example, compared to Example 3, the prebiotics in the raw material selection were changed to xylooligosaccharides, and the amounts of other ingredients (including prebiotics) used and the production method were all the same as in Example 3.

[0142] Comparative Example 4-1

[0143] The fermented milk product is made from 6.5 kg of white sugar, 0.6 kg of whey protein powder, 0.05 kg of lactase, 0.6 kg of starch, 0.3 kg of low-ester pectin, 0.1 kg of high-ester pectin, 0.1 kg of agar, and 3 kg of inulin. 1 x 10 Lactobacillus bulgaricus is used as a bacterial agent per 100 g of fermented milk. 9 CFU, Streptococcus thermophilus 1 x 10 9 CFU, Bifidobacterium lactis BB-12 1 x 10 9 CUF was added and supplemented with raw milk to 100 kg.

[0144] In this comparative example, compared to Example 5, the probiotic in the raw material selection was changed to Bifidobacterium lactis BB-12, and the other ingredients, amounts used, and manufacturing methods were all the same as those in Example 5.

[0145] Comparative Example 4-2

[0146] The fermented milk product is made from 6.5 kg of white sugar, 0.6 kg of whey protein powder, 0.05 kg of lactase, 0.6 kg of starch, 0.3 kg of low-ester pectin, 0.1 kg of high-ester pectin, 0.1 kg of agar, and 3 kg of inulin. 1 x 10 Lactobacillus bulgaricus is used as a bacterial agent per 100 g of fermented milk. 9 CFU, Streptococcus thermophilus 1 x 10 9 CFU, Bifidobacterium lactis Probio-M8 1 x 10 9 CUF was added and supplemented with raw milk to 100 kg.

[0147] In this comparative example, compared to Example 5, the probiotic raw material was changed to Bifidobacterium lactis Probio-M8, and the other ingredients, amounts used, and manufacturing methods were all the same as those in Example 5.

[0148] Comparative Example 5

[0149] In comparison with Example 5, this comparative example lacks the post-fermentation sterilization step at 70°C for 100 seconds in step (6) of the method, but the other ingredients used and the manufacturing method are all the same as those in Example 5.

[0150] Experimental Example 1: Quality Comparison Between Examples and Comparative Examples

[0151] A sensory suitability test was conducted on the low-lactose yogurts produced in Examples 1 to 5 and the comparative examples. 50 people were selected to conduct a blind test on each of the low-lactose yogurts. The criteria for the blind test included characteristic flavor, texture (viscosity), and sugar-acid ratio, which were expressed numerically as follows: 1-2: Very weak / dilute / too sour. 3-4: Weak / slightly diluted / slightly sour. 5~6: Just right. 7-8: Strong / slightly strong / slightly sweet. 9-10: Very strong / strong / too sweet. A statistical analysis was performed on the above test results, and the analysis results are shown in Table 2.

[0152] The test method was based on the method described in "Evaluation of characteristic flavor and taste: Chang Jiale, Zhang Ting, Yuan Yahong, Yue Tianli. Optimization of mixed culture fermentation process of quinoa yogurt and evaluation of quality and flavor[J]. Food Industry Science and Technology, 2021, 42(18): 197-208. DOI: 10.13386 / j.issn1002-0306.2021010136." The sugar-acid ratio was based on the method described in "Li Hui, Li Shusen, Li Hongliang. Determination of the optimal sweet and sour ratio and influencing factors of milk beverage system by sensory evaluation method[J]. Beverage Industry, 2019, 22(02): 27-30." The stability evaluation was based on the low lactose yogurt with long shelf life and the corresponding method for its preparation described in Patent CN103564045 B.

[0153] Table 2: Product texture and flavor test results [Table 2]

[0154] Conclusion: The comparative flavor analysis of the Example and Comparative Examples shown in Table 2 revealed that the specific amounts of lactase and inulin added in this Example resulted in relatively superior product flavor and sweetness, and the overall product characteristic flavor and texture were moderate compared to Comparative Examples 1-1, 1-2, and 2-1, 2-2. Adding too much inulin makes the product too sweet and the texture relatively thick. Lactase hydrolyzes lactose into galactose and glucose, which can be absorbed by the human body. The sweetness of lactose is 20-40% of that of sucrose, while the sweetness of galactose is 65% of that of sucrose and the sweetness of glucose is 74% of that of sucrose, significantly affecting flavor and sweetness. Inulin's sweetness is 10% of that of sucrose, reducing sweetness, while lactase increases the sweetness of the yogurt. When the ratios of both are appropriate, the perceived sweetness and flavor are more pleasant and balanced.

[0155] A comparative analysis of Comparative Examples 3-1 and 3-2 revealed that compared with other prebiotics, the raw material inulin contributed more favorably to the sweetness, flavor, and texture of the product, which may be related to the selection and specific ratio of probiotics and inulin. A comparative analysis of Comparative Examples 4-1 and 4-2 confirmed that the addition of different probiotic strains affected the product's texture and flavor, and that ambient temperature yogurt produced under the conditions of the present invention had a more favorable overall preference and flavor preference. Different probiotics have different metabolic genes and produce different metabolites using different carbon sources. Bifidobacterium longum BBMN68 has genes that use oligosaccharides to produce extracellular polysaccharides, which alter gel structure and affect texture, and genes that can produce short-chain fatty acids, which further affect texture, flavor, and sweetness.

[0156] Table 3. Product texture and stability results [Table 3]

[0157] Conclusion: The room temperature low lactose yogurts produced in Examples 1 to 7 had low dehydration rates after centrifugation at 4000 rpm for 15 minutes, and the product system was stable. Furthermore, no significant bleeding or dilution was observed in the product system even after storage at room temperature or incubator for 6 months.

[0158] Comparative analysis of Comparative Examples 2-1 and 2-2 showed that when inulin was not added or when the amount of inulin was too much, the balance of the product system stability was lost, and the product of Comparative Example 2-1 showed significant centrifugal dehydration after 1 month of storage at room temperature, and the product of Comparative Example 2-2 showed slight bleeding at the bottom after 4 months of storage under warm conditions. Comparative analysis of Comparative Examples 3-1 and 3-2 showed that using a prebiotic solution other than the present invention did not provide better protection than the Examples, and the selection of inulin and the specific amount added affected the stability of the product during its shelf life.

[0159] Analysis of the results of Comparative Examples 4-1 and 4-2 revealed that changing the combination of probiotic strains and inulin also had a certain effect on product stability. The products in the Comparative Examples showed significant centrifugal dehydration after two months of warm storage, demonstrating the importance of the selection of probiotics and prebiotics (inulin) in the Examples. Analysis of Comparative Example 5 revealed that it was a non-heat-treated yogurt group with poor stability at room temperature, resulting in the product system becoming disintegrated after one week of storage at room temperature, demonstrating the effect of the processing process in the Examples of the present invention on extending the shelf life of the product.

[0160] Experimental Example 2: Evaluation of the digestive promoting effect of each example and comparative example

[0161] 1. Rat body weight, weight gain, food intake and food utilization

[0162] Several male SPF SD rats (Beijing Vital River Laboratory Animal Technology Co., Ltd.) weighing 110-130g were used. The test animal room was equipped with a barrier system and IVC cages, with a temperature of 20-25°C and a relative humidity of 45-65%. Each group contained 10 rats. The negative control group consisted of animals that did not receive any fermented milk (gavage administration of saline). The test groups were gavage-administered fermented milk of different formulations and manufactured by different methods (10g / kg / day). After 14 days of gavage administration, the rats' body weight, weight gain, and food intake were observed, and the food utilization rate was calculated.

[0163] At the start of the experiment, the difference in animal weight should not exceed 10% of the average body weight. They were divided into experimental and negative control groups with different doses of the test substance. They were orally administered the test substance and their body weight and food intake were measured twice a week. At the end of the experiment, the rats' body weight, weight gain, food intake, and food utilization rate were calculated.

[0164] 2. Measurement of digestive enzymes

[0165] Before the end of the experiment, each group of rats was fasted for 24 hours without water or food deprivation. The rats were anesthetized with diethyl ether (or isoflurane), and gastric juice was collected over a set time period using the pylorus ligation method. The gastric juice volume per unit time was measured. 1 mL of gastric juice was placed in a 50 mL Erlenmeyer flask, 15 mL of 0.05 mol / L hydrochloric acid solution was added, and the mixture was shaken uniformly. Two newly prepared protein tubes were then placed in the flask. The flask was then capped and incubated in a 37°C incubator for 24 hours. The protein tubes were then removed and the length (mm) of the transparent portions at both ends of the protein tube was measured with a ruler. The values ​​for the four ends were averaged. Pepsin activity and pepsin excretion were then calculated.

[0166] Pepsin activity unit (μ / mL) = average value calculated over the length of the clear part of the protein tube at the four ends 2× 16 Pepsin output (μ / h) = pepsin activity × gastric juice volume per hour

[0167] 3. Small intestinal motility in mice

[0168] Several 8-week-old SPF BALB / c wild-type male mice (Beijing Vital River Laboratory Animal Technology Co., Ltd.) were used. After 4 days of adaptation, they were allowed to drink water and food ad libitum. After the adaptation period, 10 mice from each group were administered diphenoxylate and lomotil for 16 consecutive days. The negative control group consisted of animals that did not receive any fermented milk (gavage of saline), while the test groups were administered fermented milk by gavage (10 g / kg / day). After 17 days, the mice were fasted for 16 hours. On the day of the test, each group was administered the usual gavage orally, followed by an additional 30 min of diphenoxylate and lomotil (except for the negative control group, which received distilled water) to establish a constipation model. After 30 min, the mice were administered ink and then sacrificed 25 min later.

[0169] The ink formulation was based on the "List of Non-Dietary Supplements Recognizing the Health Functions of Health Food Claims (2020 Edition) (Publication Regarding Comments)": Accurately measure 100g of gum arabic, add 800mL of water, and boil until the solution becomes clear. Measure out 50g of activated carbon (powdered), add to the solution, and boil three times. After the solution has cooled, dilute with water to 1000mL, store in the refrigerator at 4°C, and shake to homogenize before use.

[0170] Data conversion of food utilization rate and ink propelling rate is

number

[0171] 4, results

[0172] (1) Body weight and weight gain of rats

[0173] Table 4. Body weight and weight gain of rats [Table 4]

[0174] Conclusion: A comparative analysis of the measurement results of the control group, the Examples, and the Comparative Examples showed that the rats in each group gained weight to different degrees. Compared to the negative control group, the experimental group showed a relatively rapid weight gain during the first 8 days after administration, which slowed significantly after days 8-11, after which the weight gain was roughly the same among the groups. There was no significant difference in the weight gain of the animals between the groups, indicating that the forced oral administration of the yogurts of the Examples and Comparative Examples did not have a significant effect on the weight gain of the rats.

[0175] (2) Food utilization in rats

[0176] Table 5. Food intake and food utilization rate in rats [Table 5] Note: a indicates no significant difference from the control group, b indicates a significant difference from the control group.

[0177] Conclusion: The experimental group did not show significant changes in body weight compared to the control group, and the total food intake of the experimental group was relatively low. Combined with the results of the rats' food utilization rate, the experimental group promoted the rats' digestive ability to a certain extent. Overall, the experimental groups of Example 5 and Example 4 had relatively high food utilization rates (P<0.05). The food utilization rates of the experimental groups of Example 5 and Example 4 were improved by 4.7% and 4.0%, respectively, compared to the control group.

[0178] (3) Pepsin activity in rats

[0179] Table 6 Pepsin activity in rats [Table 6] Note: a indicates no significant difference from the control group, b indicates a significant difference from the control group.

[0180] Conclusion: The improvement of pepsin activity is related to the function of promoting digestion. The pepsin activity of the Examples was significantly improved compared to the control group, but there was no significant difference in the animal digestive enzyme activity between the Comparative Group and the control group. Among them, the animal digestive enzyme activity of Examples 4 and 5 was significantly different from that of the Comparative Group (P<0.05), with pepsin activity increasing by 13.4% and 15.6%, respectively.

[0181] (4) Small intestinal motility in mice

[0182] Table 7. Small intestinal motility in mice [Table 7] Note: a indicates a significant difference between the model group and the control group, b indicates a significant difference between the experimental group and the model group.

[0183] Conclusion: Analysis of body weight index showed that the control group had no significant difference compared to the model group, and no significant changes were observed compared to the example and comparative groups, and there was no significant difference between the groups.Comparing the example and comparative groups with the model and negative control groups, there was no significant difference in the total length of the small intestine of the mice in the product group (P>0.05), and there was no significant difference between the groups (P>0.05).

[0184] Compared with the negative control group, the ink propulsion length of the mouse small intestine in the model group was significantly reduced (P<0.05), indicating that the model construction caused a decrease in intestinal motility. The ink propulsion length and ink propulsion rate of the mouse small intestine in the example group increased to different degrees compared with the model group, with the example group and comparative examples 4-1 and 4-2 showing significant differences compared with the model group. The recovery ability of the propulsion length and propulsion rate of the example group was improved compared with the comparative example group, demonstrating the effectiveness of the example design. The product of the example group was significantly different from the model group (P<0.05), improving the ink propulsion rate of the model group by more than 50%, with Example 5 showing the best effect. Experimental data corresponding to Examples 1 to 3 are not specifically described in this application because those data are similar to those of Examples 4 and 5. As can be seen from the above, the yogurts produced in Examples 1 to 5 of the present invention can significantly promote food utilization in animals, improve the activity of pepsin, and promote small intestinal motility, thereby having excellent effects of promoting digestion and alleviating functional dyspepsia.

[0185] Although the present invention has been described in detail above using general descriptions and specific embodiments, it is obvious to those skilled in the art that some modifications or improvements can be made based on the present invention. Therefore, any modifications or improvements made within the scope of the present invention that do not deviate from the spirit of the present invention are within the protection scope of the present invention.

Claims

1. Contains Bifidobacterium longum BBMN68 and inulin, The ratio of the number of Bifidobacterium longum BBMN68 to the mass of inulin used is 10 ７ ~10 １０ CFU: 1-6g; composition.

2. It also contains lactase, Lactobacillus bulgaricus, and Streptococcus thermophilus. The composition of claim 1.

3. Use of the composition according to any one of claims 1 to 2 in the production of a fermented food or supplement, The fermented food or supplement has the function of improving pepsin activity, improving food digestibility, promoting small intestinal motility, and / or regulating the abundance of intestinal flora that produces short-chain fatty acids. use.

4. A fermented milk product comprising: The raw materials for producing the fermented milk product comprise a composition according to any one of claims 1 to 2. Fermented dairy products.

5. Each 100g of fermented milk product contains 10 live Bifidobacterium longum BBMN68 bacteria. ７ ~10 １０ CFU, inulin concentration 1-6g, live Lactobacillus bulgaricus 10 ７ ~10 １０ CFU, live Streptococcus thermophilus 10 ７ ~10 １０ CFU, produced from ingredients containing 0.01-0.08g of lactase; The fermented milk product according to claim 4.

6. Per 100g of fermented dairy product, 2g-9g of white sugar, 0.01g-0.08g of lactase, 0.5g-0.7g of whey protein powder, 0.3g-1.2g of starch, 0.1g-0.4g of pectin, 0.1g-0.3g of agar, 1-6g of inulin, and 10g of live Lactobacillus bulgaricus. ７ ~10 １０ CFU, live Streptococcus thermophilus 10 ７ ~10 １０ CFU, live Bifidobacterium longum BBMN68 10 ９ ~10 １０ CFU, produced from raw milk residue and a 1:1 ratio of Lactobacillus bulgaricus to Streptococcus thermophilus; The fermented milk product according to any one of claims 4 to 5.

7. It is a room temperature fermented dairy product. The fermented milk product according to any one of claims 4 to 6.

8. Contains Bifidobacterium longum BBMN68, inulin, lactase, Lactobacillus bulgaricus, and Streptococcus thermophilus. Bifidobacterium longum BBMN68, Lactobacillus bulgaricus, and Streptococcus thermophilus are all inactivated. The fermented milk product according to claim 7.

9. (1) A step of heating raw milk to 20 to 60 ° C, adding lactase, mixing, and then enzymatically hydrolyzing the milk at 20 to 60 ° C for 45 to 60 minutes; (2) After enzymatic decomposition, the temperature is increased to 121 to 145°C, and the temperature is maintained at 3 to 4 bar for 5 to 15 minutes, followed by cooling to 35 to 45°C; (3) adding white sugar, whey protein powder, starch, pectin, agar, and inulin to the raw material liquid after cooling in step (2), maintaining the cooled temperature at 35 to 45°C, and stirring for 5 to 15 minutes; (4) heating the material obtained in step (3) to 60-70°C and homogenizing it under conditions of 55-65°C and 10-15 MPa; (5) After homogenization, sterilization at 110-125 ° C for 5-8 s and cooling to 40-42 ° C to obtain a fermentation substrate; (6) adding Streptococcus thermophilus, Lactobacillus bulgaricus, and Bifidobacterium longum BBMN68 to the fermentation substrate, fermenting at 37°C to 42°C until the acidity reaches 68 to 75°T, stopping the fermentation, sterilizing at 65 to 75°C for 100 to 200 s, and cooling to obtain the fermentation product; Including, The method for producing the fermented milk product according to any one of claims 4 to 8.

10. Use of the fermented milk product according to any one of claims 4 to 8 or the fermented milk product produced by the production method according to claim 9 in the production of a food or supplement, The food or supplement has the function of improving pepsin activity, improving food digestibility, promoting small intestinal motility, and / or regulating the abundance of intestinal flora that produces short-chain fatty acids. use.

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