Micro-concentrated probiotic yoghurt rich in bifidobacterium lactis and preparation method thereof

• Main Authors: LUO PENGFEI, YU LANXIU
• Format: Patent
• Language: Chinese; English
• Published: 22.10.2019
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a micro-concentrated probiotic yoghurt rich in bifidobacterium lactis and a preparation method thereof. The yoghurt is obtained by concentration after mixing and fermenting thefollowing components: 0.2-0.5% of resistant dextrin, 0.2-0.5% of soybean peptide powder, 0.03-0.06% of a yeast extract, 2*107-4*107 CFU/g of bifidobacterium lactis, 1*107-2*107 CFU/g of Streptococcusthermophilus, 2*105-4*105 CFU/g of Lactobacillus bulgaricus, and the balance raw milk supplemented to 100%. The invention also optimizes the fermentation process of the yoghurt, and the obtained yoghurt finished product has a protein content of 4.0-5.0%, a fat content of 4.0-5.5%, a milk solid content of 20.0-22.0% and a bifidobacterium lactis content of 0.8-1.2 billion CFU/g. The yoghurt is milky white in color, is smooth and delicate, has rich milk flavor, has dense mouthfeel, is rich in probiotic bifidobacterium lactis, and has good market promotion value. 本发明公开了一种富含乳双歧杆菌的微浓缩益生菌酸奶及其制备方法。该酸奶是由以下各组分混合发酵后浓缩得到：抗性糊精2‰～5