Method for preparing hypoallergenic flavored yogurt product

Abstract

The invention relates to a hypoallergenic flavored yogurt product and a preparation method thereof. The hypoallergenic flavored yogurt product is prepared from the following raw materials in parts bymass: 1-18 parts of actinidia arguta juice, 0.05-0.9 part of alpha-cyclodextrine, 1-18 parts of erythritol, 0.5-9 parts of lactobacillus yogurt zymophyte and 54.1-97.45 parts of enzymatic hydrolysateof skim milk, wherein the lactobacillus yogurt zymophyte has a viable count of 1010-1011CFU / g, and comprises one or more of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum and lactobacillus casei; on the basis of reducing the sensitization of the cow milk through an enzymolysis technology, the cow milk enzymatic hydrolysate serving as a basematerial is combined with the actinidia arguta juice by a multi-strain fermentation technology, so that the cow milk has low sensitization, rich taste and high nutritional value, is favorable to digestion and absorption of human bodies and has a wide market development prospect.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing low-allergenic flavored yogurt products by combining enzymatic hydrolysis with multi-strain fermentation technology. Background technique [0002] Hippocrates, the father of medicine, once pointed out that "milk is the closest food to perfection", and with the increase of living standards and health awareness, people's demand for dairy products is increasing year by year, gradually becoming a necessity in daily life. Milk is rich in nutrients and complex in chemical composition. In addition to the usual macronutrients, it also contains many active substances. It not only provides high-quality nutrients for the normal growth of the body, but also is an important source of various bioactive peptides. From the perspective of nutrition, milk combined with other foods can enhance the nutritional value of the diet and promote nutritional balance, which pl...

AI Technical Summary

Problems solved by technology

[0007] In view of the above background technology, the present invention proposes a method for preparing a low-allergenic flavored yogurt product, aiming at the needs of people with milk allergies, poor digestion and sports nutrition, on the basis of reducing the allergenicity of milk through enzymatic hydrolysis technology , using milk enzymatic hydrolyzate as the base material, combined with jujube and kiwifruit juice, combined with multi-strain fermentation technology, and then developed a new type of flavored yogurt product with comprehensive nutrition and outstanding functions, integrating enzymatic hydrolysis technology and multi-strain fermentation technology , compound jujube kiwi fruit juice, which reduces the allergenicity of milk, has a richer taste, higher nutritional value, and is more conducive to human digestion and absorption. The product has broad market development prospects