197 results about "Leavening agent" patented technology

The invention provides cream cheese and a preparation method thereof, and belongs to the technical field of dairy product processing. According to the method, firstly, raw milk is subjected to degreasing and membrane filtration concentration, the concentration multiple is controlled to be 1.5-4, the lactose content of the concentrated solution is precisely regulated and controlled to be 3-6.5% through washing filtration, and the raw milk concentrated solution rich in casein (accounting for 85-95% of total protein) is obtained. Then, mixing the concentrated solution with single cream, white granulated sugar and the like, homogenizing, sterilizing, inoculating a leavening agent and chymosin, fermenting, refrigerating and demulsifying to obtain a finished product. According to the invention, nutrition waste and environmental pollution caused by discharge of whey in a traditional process are fundamentally avoided through membrane filtration pretreatment, and meanwhile, the problems of pink feeling and peculiar smell caused by addition of milk protein powder are solved; the obtained product is pure and rich in flavor, fine and smooth in texture, simple and efficient in process and suitable for large-scale production.

The invention relates to the technical field of cream cheese preparation, in particular to whey-free natural fruity original cream cheese and a preparation method thereof.The whey-free natural fruity original cream cheese comprises a raw material bag, and the raw material bag comprises, by mass, 45-60 parts of single cream, 20-30 parts of concentrated milk, 20-30 parts of milk protein powder, 20-30 parts of table salt, 20-30 parts of a stabilizer and 20-30 parts of a composite leavening agent; the mass part of the concentrated milk is 35-50; 4-7 parts by mass of milk protein powder; the mass part of the table salt is 0.5-1.5 parts. The cream cheese with natural fruity flavor is prepared, high-index single cream and concentrated milk protein are used as raw materials, through a specific fermentation technology, pleasant fruity flavor can be generated without additional addition of flavor substances, and the flavor category of original cheese is enriched. And a semi-finished product can be obtained without discharging whey after fermentation, so that the process is simplified, the efficiency is improved, the problems of microbial risk and texture deterioration caused by addition of jam and secondary heat treatment in the traditional processed cheese are avoided, and the safety and quality of the product are remarkably improved.

The invention relates to the field of food processing, and particularly discloses an alkaline water oat fermented cake and a preparation method thereof. The cake raw materials comprise a compound enzyme preparation, an emulsifying agent, a thickening agent, a dough improver, a flavoring agent, a compound leavening agent, a flavor enhancer and a compound bacterium preparation, and the compound enzyme preparation contains various enzymes and can effectively convert oat fibers and starch; the compound bacteria preparation is formed by compounding saccharomycetes and lactic acid bacteria in a specific proportion, and the saccharomycetes and the lactic acid bacteria synergistically play a fermentation role. According to the preparation process, enzymolysis, fermentation, baking and innovative alkaline water spraying processes are accurately controlled, and the unique taste that the cake is crisp outside and tender inside is achieved. The fermented cake is rich in flavor level, outstanding in health attribute, suitable for healthy consumption requirements, accurate and efficient in preparation process and wide in market prospect.

The invention discloses a fermented multi-grain pancake made from a composite leavening agent and a production technology of the fermented multi-grain pancake, and belongs to the technical field of food processing. The method comprises the following steps: pretreatment of raw materials: soaking, cooking and pulping cereal raw materials to prepare basic paste; inoculating and fermenting: inoculating a compound fermenting agent into the basic paste, and then performing closed fermentation; and post-treatment and cooking: adjusting the pH value of the fermented material, and then spreading and cooking. According to the method, uncontrollable environmental microorganisms are completely replaced with the determined compound leavening agent, the fermentation time is greatly shortened to 4 hours from traditional 12-24 hours, and the problems that a natural fermentation process is low in efficiency, unstable in quality and high in safety risk are thoroughly solved. Through the cooperation of a specific strain and a process, the product has a unique flavor with a milk flavor characteristic while maintaining the advantages of traditional nutrition conversion, the taste is slightly sweet and palatable, and the standardized and industrial production of the fermented pancake is realized.

The invention discloses a tenuilia microspora NB1-3, a leavening agent and application of the tenuilia microspora NB1-3 in preparation of caragana microspora and moringa oleifera fermented protein feed. The strain is classified and named as nicotiana microspora, and is preserved in the China Center for Type Culture Collection (CCTCC), and the preservation number is CCTCC NO: M 20251872. The core of the method is that crude fibers and antinutritional factors (tannin and phytic acid) in moringa oleifera and caragana microspora are efficiently degraded by utilizing a strong lignocellulose degrading enzyme system of the tenuilia microspora NB1-3, and meanwhile, the crude protein content of the feed is increased. The prepared fermented protein feed is high in crude protein content and low in crude fiber content and meets the protein feed standard, efficient and high-value utilization of woody plant resources such as caragana microphylla and moringa oleifera is achieved, and a new high-quality and economical protein feed source is provided for animal husbandry.

The invention discloses a white spirit fermentation byproduct recovery device, and relates to the technical field of white spirit equipment.The white spirit fermentation byproduct recovery device comprises a first supporting frame, a stirring and filter pressing structure is arranged on the upper portion of the first supporting frame, a quantitative discharging structure is arranged on the upper portion of the stirring and filter pressing structure, and a crushing device is arranged on the upper portion of the quantitative discharging structure; a purification structure is arranged at the lower part of the stirring and filter pressing structure. According to the by-product recovery device for Baijiu fermentation, manual feeding is combined with mechanical automation, vinasse is rapidly crushed by a crushing roller to prevent blockage, quantitative discharging is achieved, a leavening agent is synchronously mixed, the process is simplified, and material stability is guaranteed; during filter pressing, a servo motor cooperates with multiple structures, uniform pressure is applied to improve efficiency, scraping strips clear residues, stirring blades eliminate dead angles, and buffer design protects equipment; liquid is primarily filtered and deeply filtered, the angle of the movable bin is adjusted to ensure thorough purification, manpower is greatly reduced through automation, the purified liquid can be recycled, and the treatment efficiency and the resource utilization rate are integrally improved.

The invention provides a novel ecological feed capable of preventing multiple grass-bream diseases, the novel ecological feed comprises a feed matrix and an ecological feed leavening agent, and the ecological feed leavening agent comprises probiotics with surface expression antigens, the antigen is any one or more of a grass carp reovirus antigen, a flavobacterium johnsonii antigen, an aeromonas veronii antigen and a clonorchis sinensis antigen. The novel ecological feed with a disease-resistant function in a parabramis pekinensis breeding mode is prepared for the first time, the resistance of the parabramis pekinensis to various pathogens can be enhanced, and the survival rate of the parabramis pekinensis in the disease attack peak period can be increased by 50% or above after immunization. An oral immunization mode is adopted and can be completed in the feeding process, and the immunization and breeding cost is greatly saved.

A commercially prepared dry sweet dough mix, and preparation method therefor, for use in making a batter to prepare of home baked cooked goods having a sweet flavor. The dry sweet dough mix includes a mixture of component ingredients such as flour, chemical leavening agent, non-fat dry milk solids, eggs, and a sweetening agent, which are disposed in a preparation bag. Once the component ingredients are combined and finished, they may be advantageously stored in the preparation bag at a wide range of temperatures. To be used, the dry sweet dough mix is hydrated and massaged into a batter while still in the preparation bag in two to five minutes. Once prepared in this manner, the batter does not need any kneading or fermentation steps and may be baked or cooked in a conventional manner into products such as pies, dumpling, tea cookies or teacakes.

The invention discloses a crispness increasing method for crispy flour products, and belongs to the field of crispy products. According to the invention, the casein solution and the wheat protein solution are firstly prepared and are used as dispersion phases to prepare the gel-like emulsion with the oil phase of 60-80%, so that the freezing resistance of the gel-like emulsion is improved, and then the gel-like emulsion is used as a pore-forming agent to be added into the paste, so that a new way for preparing the crispy flour product is developed. The gel-like emulsion is applied to the crispy flour product to replace a traditional leavening agent, so that the greenness of the manufacturing method of the crispy flour product can be realized, the oil content and the oil oxidation degree of the crispy flour product are reduced, the moisture and network integrity of dough is better maintained, the operation efficiency and convenience are improved, and the production cost is reduced. The color and luster of the crispy flour product can be effectively regulated and controlled, and technical innovation and quality improvement in the field of the crispy flour product are expected to be promoted.

The invention discloses laminarin yoghourt and a preparation method thereof, and belongs to the technical field of food processing. The preparation method specifically comprises the following steps: (1) mixing raw milk, white granulated sugar, a water-extracted laminarin aqueous solution and water, sterilizing and cooling; (2) adding a leavening agent, fermenting and demulsifying; and (3) stirring, cooling, filling, carrying out low-temperature after-ripening, and carrying out cold storage, thereby obtaining the product. The laminarin is added into the yoghourt, so that the viable count of lactic acid bacteria in the shelf life can be remarkably increased, the taste is improved, and the laminarin yoghourt is widely applicable to stirring type yoghourt, drinking type yoghourt, solidification type yoghourt, browning yoghourt and the like.

The present invention relates to an improved starch food ingredient, a process and assembly for producing said starch food ingredient, uses of said starch food ingredient and compositions / food products comprising said starch food ingredient. In particular, the present invention relates to a starch food ingredient is a gelatinized and sheer thinned (e.g., drum-dried) partially hydrolyzed starch that can function as a bulking agent, a texturizer and thickening agent and methods / assemblies of producing the same.

The present invention relates to a bioconversion for elongating gluco-oligosaccharides with a glucosyl moiety. The present invention also relates to the elongated gluco-oligosaccharides obtained by the process. The elongated gluco-oligosaccharides obtained by the process can be used in edible products, for instance as a dietary fiber or a (low calorie) bulking agent, a prebiotic, in sugar replacement or in calorie reduction. The elongated gluco-oligosaccharides obtained by the process present a decreased digestibility compared to known gluco-oligosaccharides.

The invention provides a low-GI biscuit raw material composition which comprises the following components in parts by weight: 0.1-0.6 part of nanocrystallized bamboo fiber cell walls, the nanocrystallized bamboo fiber cell walls are extracted from bamboo green, are edible and have one-dimensional characteristics, the transverse size is below 100nm, the longitudinal size is above 1mu m, cellulose in the nanocrystallized bamboo fiber cell walls has the crystallinity of 80%-95%, and the grain size of the cellulose in the nanocrystallized bamboo fiber cell walls is 100 nm. The dispersion liquid of the nanocrystallized bamboo fiber cell walls in water has the viscosity of 200 Pas or above when the mass concentration of the dispersion liquid is 0.5%, 40-70 parts of low-gluten flour, 20-35 parts of whole wheat flour, 8-20 parts of grease selected from natural butter, coconut oil or non-hydrogenated vegetable butter and 10-25 parts of sugar substitutes, and the sugar substitutes comprise at least one of erythritol and maltitol; the total mass content of the dietary fibers is greater than or equal to 15%. The beverage has a high low-GI effect, a suitable taste and good crush resistance. Methods of making low GI biscuits and low GI biscuits are also provided.

The application provides a feed additive and a preparation method thereof, and feed. The preparation method of the feed additive comprises the following steps: carrying out rubbing treatment on fresh mulberry branches to prepare a filamentous material; mixing the filamentous material with mulberry pomace and a leavening agent to prepare a mixture; carrying out fermentation treatment on the mixture to prepare a fermentation product; and sequentially carrying out ultrasonic extraction, concentration, drying and crushing on the fermentation product to prepare the feed additive. The preparation method of the feed additive expands the utilization mode of mulberry resources.

This invention relates to a leavened dough, its preparation method, and its application. The method includes the following steps: (1) mixing flour, yeast, water, and a first leavening agent to obtain a dough, wherein the first leavening agent contains an alkaline leavening agent and does not contain an acidic leavening agent; (2) refrigerating the dough obtained in step (1) to obtain a refrigerated dough; (3) mixing the refrigerated dough obtained in step (2) with a second leavening agent and pressing the dough to form a leavened dough, wherein the second leavening agent contains an acidic leavening agent and does not contain an alkaline leavening agent. This application adds the alkaline leavening agent and the acidic leavening agent separately. The alkaline leavening agent is added during kneading and the dough is refrigerated, while the acidic leavening agent is added during pressing. This improves the gas-holding capacity of the leavened dough and the specific volume of the leavened dough product, while avoiding the formation of yellow spots and shrinkage due to the large temperature difference between the inside and outside of the dough, thus improving the appearance of the leavened dough product.

The present application relates to the field of food processing technology, and more particularly to a modified frozen dough with oxidized konjac polysaccharide and a preparation method thereof. The frozen dough comprises the following raw materials in parts by weight: 850-950 parts of flour, 500-600 parts of water, 2.55-9.5 parts of oxidized konjac polysaccharide, 8.5-14.25 parts of calcium gluconate, 0.25-1 part of zinc gluconate, and 8-60 parts of a leavening agent. The leavening agent is yeast or baking powder. In the preparation, the oxidized konjac polysaccharide, calcium gluconate and zinc gluconate are uniformly dispersed in water, and then subjected to high-pressure homogenization and plasma treatment. All the raw materials are put into a dough mixer, mixed at low speed for 1-3 min, and then mixed at high speed for 3-5 min. After mixing, the dough is divided into small doughs, and rolled into small balls. The doughs are wrapped with plastic wrap and quickly frozen. The frozen dough has improved stability, and the deterioration of the specific volume of the food made from the frozen dough is improved.

The application provides a combustion-supporting ball for coal combustion, which comprises an aluminum foil shell and a filling wrapped inside, and the filling comprises an oxidant, an oxidizing agent, a bulking agent and a desulfurizing agent; in the combustion-supporting ball, the components comprise, in percentage by weight, 8-10% of the aluminum foil shell, 6-10% of aluminum powder, 35-51% of the oxidant, 13-23% of the oxidizing agent, 9-19% of the bulking agent and 3-13% of the desulfurizing agent; the oxidant is selected from CuO and / or Fe2O3; and the diameter of the combustion-supporting ball is 0.7-0.8 cm. The application also provides a manufacturing method and application of the combustion-supporting ball. The combustion-supporting ball has the advantages of simple and safe manufacturing process, convenient use, small adding amount in coal combustion, good adaptability to various coal types, etc., can ensure safety in actual production, greatly improve the combustion efficiency of coal and the combustion quality of coal, and has wide popularization and application prospect.

The invention relates to the technical field of leavening agents, and discloses a food composite leavening agent, which comprises the following components by mass: 25-30 parts of ammonium bicarbonate; 15 to 23 parts of microencapsulated ammonium citrate; 8 to 16 parts of sodium pyrophosphate; 5 to 9.5 parts of L-potassium hydrogen tartrate; 13 to 17 parts of trehalose; 0.5 to 1.3 parts of surface modified nano silicon dioxide; and 10 to 17 parts of hydroxypropylated cassava starch. The microencapsulated ammonium citrate is formed by coating beta-cyclodextrin, and the thickness of an embedding layer is 16-20 [mu] m. The multi-layer microcapsule structure is constructed by carrying out gradient embedding on ammonium citrate through beta-cyclodextrin, so that staged release of gas production substances is realized. According to the structure, different temperature intervals are accurately matched in the baking process, it is guaranteed that the gas production rate is synchronous with the dough expansion requirement, and the problem of excessive expansion or insufficient gas production caused by concentrated release in the traditional technology is solved.

The present disclosure relates to an oral product, a process for producing the oral product, as well as to uses of said oral product. The oral product is solid and in chewable form comprising a combination of active ingredients, wherein the combination comprises: (i) caffeine; (ii) a combination of B vitamins comprising at least vitamin B2, vitamin B3, vitamin B6, vitamin B9 and vitamin B12; and (iii) L-theanine; at least one binding agent; and at least one bulking agent selected from the group consisting of a sugar alcohol, or a sugar, or a combination of at least one sugar alcohol and at least one sugar.

The present utility model discloses a gluten-free cake product made from composite flour derived from taro (Colocasia esculenta) and lesser yam (Dioscorea esculenta). The present cake product utilizes composite flour consisting essentially of taro flour and lesser yam flour blended in predetermined ratios selected from about 25:75, 50:50, or 75:25. The composite flour is combined with conventional cake ingredients including sugar, eggs, fat, liquid ingredients, and leavening agents to produce a cake with acceptable crumb structure and sensory characteristics. The resulting cake typically exhibits moisture content of about 26% to 32% and water activity of about 0.89 to 0.91. The technology addresses the need for bakery products that reduce dependence on wheat flour while utilizing locally available root crops since conventional gluten-free cake formulations often require complex mixtures of starches, gums, or additives to simulate gluten functionality.

This invention relates to a blueberry lutein ester hawthorn cookie with a protective effect on vision and its preparation method. The raw material composition is as follows: 100-180 parts flour, 20-80 parts palm oil, 20-80 parts maltitol, 1-30 parts roasted wheat bran, 1-15 parts soybean dietary fiber, 1-10 parts polydextrose, 1-20 parts blueberry powder, 1-20 parts hawthorn powder, 1-20 parts leavening agent, 0.1-6 parts flavoring agent, 0.1-3 parts disodium dihydrogen pyrophosphate, 0.1-3 parts phospholipids, 1-5 parts lutein ester, 0.001-1 part water-soluble β-carotene, 0.1-4 parts blueberry flavoring, and 2-50 parts water. This cookie uses lutein ester, blueberry powder, and water-soluble β-carotene in a scientifically formulated ratio. After being absorbed by the human body, these three ingredients work synergistically to relieve eye fatigue and greatly enhance the protective effect on vision. It also has the advantages of good appearance and color, low calories, crispy and delicious taste, while being low in sugar, relieving eye fatigue, protecting the eyes, rich in dietary fiber, strengthening the spleen and aiding digestion, and maintaining normal intestinal function.

The invention provides a biogas fermentation substrate separation and biogas slurry recycling system based on dynamic separation. The system comprises a pre-separation unit, a filtering unit, a dehydration unit, a primary tank unit, a secondary combined membrane unit and an intelligent reuse decision-making unit. In the pre-separation process, a substrate is divided into free water, large-particle solids and high-viscosity materials by using rotational flow and turbulent flow; a filtering unit is used for preventing blockage according to the pore diameter in cooperation with 500-800Hz micro-amplitude vibration, and solids enter hot air of a dehydration unit at 50-60 DEG C, so that the moisture content is reduced to be less than or equal High-viscosity materials and free water enter a first-stage tank to be acidified and layered, and humic acid is recycled as a leavening agent; and performing ultrafiltration and reverse osmosis on the supernatant to separate ammonium salt and reuse water. And the decision-making unit monitors NH3-N and TP, and automatically selects high-nitrogen reinjection, drip irrigation or liquid organic fertilizer preparation. The system is low in energy consumption, can operate continuously, improves the separation efficiency, realizes quality-divided recycling of the biogas slurry, and avoids enrichment of nitrogen and phosphorus.

The present invention discloses a formulation of bioactive liposomal gummies and a process of preparation thereof. The formulation comprises a bioactive component, an encapsulating agent, a sweetening agent, a flavoring agent, a gelling agent, an acidity regulator, a coloring agent, a bulking agent, a texturing agent, a thickening agent, a cross-linking polymer and water. The invention discloses a method of preparation of bioactive liposome using nano-milling process subsequently high-pressure homogenization, followed by a spray drying process. The process results in formulating dried bioactive liposomal gummies that exhibit increased stability and bioavailability of the liposomes making it a suitable for drug delivery system for wide range of bioactive agents. The bioactive liposomal gummies exhibit pH and temperature stability along with being palatable.

The invention relates to a composting method for producing high-content nicotinic acid and nicotinamide. The method for preparing the compost comprises the following steps: (1) selecting dry pig manure as a compost raw material; (2) crushing corn straws and tobacco stems into small blocks, and fully mixing the small blocks as a bulking agent with the dry pig manure to obtain a pig manure mixture; and (3) adding a rapid decomposition inoculant into the mixture, and aerating the reactor at the same time to finally prepare the compost with high content of nicotinic acid and nicotinamide. The invention innovatively provides a functional microbial inoculum prepared by adding functional organic wastes and screening dominant strains in a pile body in situ, and the biological fertilizer with personalized nutrients is produced. The research of the invention provides theoretical support for synergistic conversion of multi-element organic wastes, directional screening of microbial agents and preparation of biological fertilizers with personalized nutrients.

The invention discloses a composite leavening agent and application of the composite leavening agent in high epiphytic microorganism and high lignocellulose straw silage and biomass pretreatment. The technical problem to be solved is how to improve the quality of silage obtained by fermenting silage raw materials (especially silage raw materials with high epiphytic microorganisms and / or high lignocellulose) and / or shorten the fermentation time of the silage and / or improve the cellulose conversion rate of the silage raw materials. The composite leavening agent provided by the invention is prepared from lactobacillus casei TD, lactobacillus plantarum JT-10, laccase and cellulase. The method can be used for fermentation of silage raw materials with high epiphytic microorganisms and high lignocellulose, the quality, nutritional value and the like of silage can be effectively improved, the conversion efficiency of biomass cellulose can be improved, and biological energy can be produced through pretreatment.

The invention discloses two yeasts, a composite leavening agent of the two yeasts and a method for preparing a low-alcohol yellow peach beverage, and belongs to the technical field of microorganisms. The method solves the problems that the fermented beverage is unbalanced in flavor, insufficient in fragrance and too high in acidity due to the fact that the saccharomyces cerevisiae is independently used for fermentation. After the non-saccharomyces cerevisiae is added, the hansenula polymorpha strain HT106 and the saccharomyces cerevisiae JM9 in the grape juice promote growth mutually, meanwhile, aroma substances richer than those of single-bacterium fermentation can be generated, generation of bad flavor can be reduced, and the fermented beverage is endowed with more coordinated taste and flavor. The invention provides a new method for deep processing of yellow peaches and development of low-alcohol beverages.

The invention relates to the technical field of food fermentation, in particular to a smoked horse intestine leavening agent and a preparation method thereof. The fermentation agent is composed of Weissella lactic acid bacteria MR1, lactobacillus plantarum MR2, lactobacillus plantarum MR3 and lactobacillus plantarum MC1 and MC2, whey powder, skim milk powder, trehalose and maltodextrin are used as protective agents, the fermentation agent is prepared through expanding culture, pre-freezing and vacuum freeze-drying processes, the total viable count of the obtained preparation is 1.0 * 10 < 10 >-1.0 * 10 < 12 > CFU / g, and good activity is still kept under the conditions that the pH is 4.5-6.5 and sodium chloride is 9%-12%. The salt resistance, the acid resistance, the antibacterial activity and the long-term storage stability are remarkably improved, and particularly, the salt consumption is reduced, and the product quality is improved. The invention provides a new technical approach for low-salt, standardized and industrial production of the traditional smoked horse intestines, and has wide application prospects.

The utility model discloses a fermentation tank for biotechnology, which relates to the technical field of biotechnology and comprises a biological fermentation tank body, a fermentation cavity is arranged inside the biological fermentation tank body, and a filter tank is arranged inside the biological fermentation tank body and positioned at the bottom of the fermentation cavity. Compared with the prior art, the fermentation tank for the biotechnology has the beneficial effects that the stirring blades and the gear are in transmission through the meshing of the gear in the stirring shaft and the inner gear ring in the biological fermentation tank body and the bevel gear set in the stirring shaft, and the gear rotates along with the rotation of the stirring shaft to drive the stirring blades to rotate; the turning plate on the stirring blade turns over the organisms and the leavening agent up and down, so that the organisms and the leavening agent are mixed more uniformly, and meanwhile, the dredging plate on the electric push rod is connected with the dredging teeth and the sealing plate, so that the sealing plate is conveniently driven to ascend and descend, the discharging opening is blocked or opened, the organisms are filtered after being fully fermented, and the filter screen can be dredged.

The production process comprises the following steps: taking dry goods raw materials, and dividing the dry goods raw materials into a first type of raw materials and a second type of raw materials according to whether slag needs to be removed or not; the first-class raw materials and the second-class raw materials are put into different bin bodies of soaking treatment equipment respectively, so that the first-class raw materials and the second-class raw materials are separated for soaking treatment; respectively performing soaking treatment on the Jinhua ham and the Dakaiyuan ham; mixing the pre-treated dry raw materials, the Dakishan, the edible salt, the aromatic vinegar, the sesame paste and the white granulated sugar, and putting the mixture into high-pressure equipment to be pressed and cooked; then grinding and homogenizing in a colloid mill to obtain a basic sauce blank; transferring the obtained basic sauce blank into a boiling pot, adding yeast and the pretreated Jinhua ham, heating and stirring, and then adding water starch for thickening to obtain a finished product sauce; the mellow, full and layered flavor experience far better than that achieved by a single sauce is formed, the requirements of consumers are met, oil-based preparation is not needed, and the sauce conforms to healthy diet.

The invention relates to the technical field of dairy products, in particular to a fermented dairy product based on compound ingredient flavor and nutrient enrichment and a preparation method of the fermented dairy product. The raw materials comprise 80-90 parts of raw milk, 3-8 parts of a composite flavor nutrition synergistic ingredient, 2-5 parts of a targeted release type nutrition enhancer, 0.3-1.0 part of a composite probiotic leavening agent, 0.1-0.8 part of a gamma-ray modified functional stabilizer, 0.05-0.2 part of a microencapsulated natural antioxidant, 0.03-0.1 part of an intestinal colonization accelerant and the balance of deionized water. The fermented dairy product disclosed by the invention has the advantages of synergistic flavor and nutrition, high nutrition absorption and utilization rate, strong probiotic colonization capability, good product stability and long shelf life, has both high-quality sensory experience and comprehensive probiotic efficacy, and is superior to the existing fermented dairy product.