Novel prebiotics-added fermented milk and preparation method thereof

Abstract

The invention relates to the field of milk product processing, in particular to novel prebiotics-added fermented milk and a preparation method thereof. The novel prebiotics-added fermented milk comprises the following raw materials based on 100 parts by weight of 0.1-1 part of resistant starch and 0.008-0.01 part of lactic acid bacteria starter. According to the invention, by adding the resistant starch in the fermented milk, the stability of the fermented milk in the storage period can be maintained and the proliferation of bifidobacteria in the probiotic can be remarkably promoted. Meanwhile, the resistant starch used as the novel prebiotics can speed up the fermentation and maintain the viable count of the bifidobacteria in the storage period of the fermented milk to a stable level.

Description

technical field [0001] The invention relates to the field of dairy product processing, in particular, the invention relates to fermented milk added with novel prebiotics and a preparation method thereof. Background technique [0002] Fermented milk is a milk product made from bovine (goat) milk, reconstituted milk or soy milk through the cultivation and fermentation of lactic acid bacteria, and is prepared by adding flavoring substances. Existing fermented milk is favored by consumers because its carbohydrates, proteins and free amino acids are more easily digested and absorbed by the human body, and its mouthfeel is refreshing. [0003] Various probiotics are contained in fermented milk, and probiotics have important physiological functions on the human body, among which the probiotic Bifidobacterium (Bifidobacterium), as one of many probiotics, can reach the human intestinal tract in the form of living bacteria and play a role important physiological functions. The benef...

AI Technical Summary

Problems solved by technology

[0007] Therefore, if resistant starch can be added to fermented milk, as a new type of prebiotic, resistant starch can promote the increase in the number and activity of lactic acid bacteria; at the same time, as a dietary fiber, it can also enhance the fermented milk. However, when adding resistant starch, the amount of resistant starch has an important impact on the quality of the product, which is reflected in the impact on the flavor and functionality of fermented milk

If the added amount is too small, the effect of resistant starch on the proliferation of bifidobacteria is not obvious; The content of flatulence factor in the product is increased, which will cause flatulence in the stomach and intestines and have adverse effects on the stomach and intestines

Images