Long-acting sour milk containing beneficial bacteria factor and its producing method

Abstract

The invention discloses a long-effect yoghourt and process for preparation, wherein the yoghourt is prepared from the following raw materials (by weight portions): milk 50-100, isomaltose hypgather 0. 01-20. 00 and stabilizing agent 0. 2-8. 0. The nourishing constituents in the yoghourt can be preserved, and the storage period of the product can reach longer than six months.

Description

technical field [0001] The invention relates to a long-acting yoghurt containing probiotic factors and a production method thereof. Background technique [0002] Yogurt currently on the market is made from fresh milk or dairy products, which are fermented by adding sugar and bacteria. The protein content in the finished product is not less than 2.3% (m / V) called yoghurt. Long-lasting yogurt is fermented yogurt that has been heat-treated and then packaged aseptically. Its biggest feature is that it can be stored for no less than 60 days at room temperature, and its taste and taste are basically the same as conventional yogurt. The main components of long-acting yogurt are milk, water, white sugar, thickener, emulsifier, acidity regulator and food flavoring. According to people's health requirements, vitamins, minerals, amino acids, fruit pieces, fruit juices are added to the product , jam or nut granules for one or more nutrients. In 2003, the World Dairy Federation has es...

AI Technical Summary

Problems solved by technology

This is because bifidobacteria are anaerobic flora, it is difficult to survive in the air, coupled with the strong acidity of gastric acid, most of the bifidobacteria are killed when they pass through the stomach, and only a few can reach Intestinal, making it difficult to reflect the beneficial effects on the human body, and the flora of bifidobacteria in different people is not completely the same, even if it can supplement live bifidobacteria, it cannot adapt to all groups of people