Functional compound prebiotics and dairy product of functional compound prebiotics

Abstract

The invention discloses functional compound prebiotics and a dairy product of the functional compound prebiotics. The functional compound prebiotics comprises fructo-oligosaccharide and isomalto-oligosaccharide in a ratio of 1 to (0.1-10), and further comprises galacto-oligosaccharide; and the ratio of fructo-oligosaccharide to isomalto-oligosaccharide to galacto-oligosaccharide is 1 to (0.1-10) to (0.1-10). The dairy product of the functional compound prebiotics comprises 75%-80% of skimmed milk, 3%-10% of the functional compound prebiotics, 1.5% of milk fat, 2%-4% of whey powder, 1.8%-2% of lactobacillus strains, 10% of juice, 0.1% of xanthan gum, 0.02%-0.08% of aspartame and 0.01%-0.04% of essence; or the dairy product comprises 3%-10% of the functional compound prebiotics, 90%-96% of the skimmed milk, 0.2% of compound vitamins, 0.6% of compound microelements and 0.1% of EPA+DHA. According to the technical scheme disclosed by the invention, the functional compound prebiotics and the dairy product of the functional compound prebiotics have the advantages that the formation of intestinal probiotics can be comprehensively improved; and the probiotics can be rapidly, continuously and effectively proliferated to improve the intestinal environment.

Description

technical field [0001] The invention relates to an additive for food and health products or a terminal consumer product, in particular to a prebiotic. Background technique [0002] Prebiotics are non-digestible food ingredients that beneficially affect the host by selectively stimulating the growth and activity of one or a few types of bacteria in the colony to improve the health of the host (Gibson and Roberfroid, 1995). Successful prebiotics should pass through the upper gastrointestinal tract, most of which are not digested but can be fermented by intestinal flora. The most important thing is that it only stimulates the growth of beneficial bacteria, not harmful bacteria with potential pathogenicity or spoilage activity (Zheng Jianxian. Functional oligosaccharides [M]. Chemical Industry Press). [0003] Fructo-oligosaccharides are made from white granulated sugar and transformed by fructosyltransferase. They are high-quality prebiotics and water-soluble dietary fibers...

AI Technical Summary

Problems solved by technology

At present, due to the influence of process technology, galactooligosaccharides can only achieve a purity of 50-55% in one conversion, and there are still considerable amounts of glucose, galactose, and lactose, which affect the application of galactooligosaccharides

[0006] According to research statistics, most prebiotics will change the flora in the proximal colon after entering the intestinal tract, but the flora in the distal colon will not change, failing to reach the balance of microecology

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