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.