CN111937963A

CN111937963A - Flavored fermented milk compositions and methods of making and using same

Info

Publication number: CN111937963A
Application number: CN202010872987.1A
Authority: CN
Inventors: 贺超芸; 王保华; 武洋
Original assignee: Beijing Herun Dairy Factory
Current assignee: Beijing Herun Dairy Factory
Priority date: 2020-08-26
Filing date: 2020-08-26
Publication date: 2020-11-17

Abstract

The invention discloses a flavored fermented milk composition and preparation and use methods thereof, and relates to the technical field of flavored fermented milk, the key point of the technical scheme is that the flavored fermented milk composition is prepared from a flavored fermented milk matrix, an active agent and a flavoring agent, wherein the flavored fermented milk matrix is prepared from the following raw materials: raw milk, lactobacillus bulgaricus, lactobacillus acidophilus, bifidobacterium, streptococcus thermophilus, prebiotics and a stabilizer; the active agent is prepared from the following raw materials: codonopsis pilosula, bighead atractylodes rhizome, honey-fried licorice root, dried ginger, lactobacillus bulgaricus, lactobacillus acidophilus, bifidobacterium and streptococcus thermophilus. The flavored fermented milk composition has the advantages of strengthening spleen and stomach, regulating intestinal health and being suitable for normal eating of people with deficiency-cold in spleen and stomach.

Description

Flavored fermented milk compositions and methods of making and using same

Technical Field

The invention relates to the field of flavored fermented milk, in particular to a flavored fermented milk composition and a preparation method and a use method thereof.

Background

The yoghourt is a sour and sweet milk beverage, and is a milk product which is prepared by taking milk as a raw material, adding beneficial bacteria (leavening agent) into the milk after pasteurization, fermenting, and then cooling and filling. In the market, most of the yoghourt products are set type, stirring type and fruit taste type added with various auxiliary materials such as fruit juice, jam and the like. Yogurts can be classified into 4 types, yogurt, fermented milk, flavored yogurt, and flavored fermented milk, according to the national standards. The flavored fermented milk is prepared by taking more than 80% of raw cow (sheep) milk or milk powder as a raw material, adding other raw materials, sterilizing, fermenting, reducing the pH value, and adding food additives, nutrition enhancers, fruits, vegetables or grains and the like.

Patent application document with reference to application publication No. CN105532869A discloses a sucrose-free flavored fermented milk continuously providing energy and a preparation method thereof, and raw materials for preparing the same comprise milk, natural sweeteners, isomaltulose, crystalline fructose, stabilizers, emulsifiers, dietary fibers and strains, wherein the natural sweeteners are momordica grosvenori powder or/and stevioside. The sweet taste of the product prepared by the invention is from natural and healthy raw materials, and has the characteristics of natural sweet taste, fine and smooth mouthfeel and mellow fragrance, the protein content is more than or equal to 2.3%, the fat content is more than or equal to 2.5%, the acidity is more than or equal to 70 DEG T, and the dietary fiber content is 1-3%, so that the product can continuously provide energy for diabetics and blood sugar sensitive people, inhibit fat storage, reduce the trend of blood fat increase of the diabetics, and reduce the risk of atherosclerosis of the diabetics. Said invention is applicable to preparation of fermented milk, and the milk product made up by using said invention is suitable for various people, specially suitable for diabetic and blood sugar sensitive people to drink.

Most people in modern life are accompanied by symptoms such as deficiency-cold of spleen and stomach and excessive gastric acid due to improper dietary habits, excessive mental stress and the like, when the sucrose-free flavored fermented milk is eaten, although chronic diseases such as diabetes, obesity and the like caused by sugar can be avoided, the taste of the flavored fermented milk is very sour and astringent due to the fact that no sweetening agent is added to the sucrose-free flavored fermented milk to cover sour taste generated in the fermentation process, and meanwhile, the flavored fermented milk is generally kept cold and cool at 4 ℃, so that the burden of the spleen and the stomach of people with deficiency-cold of the spleen and the stomach is increased when the people drink the sucrose-free flavored fermented milk.

Disclosure of Invention

In view of the defects in the prior art, the first object of the invention is to provide a flavored fermented milk composition which has the advantages of strengthening spleen and stomach, regulating intestinal health and being suitable for people with deficiency-cold in spleen and stomach to eat normally.

A second object of the present invention is to provide a method for producing a flavored fermented milk composition, which has the advantage of effectively maintaining the biological activity of an active agent.

The third purpose of the invention is to provide a using method of the flavored fermented milk composition, which has the advantage of meeting different requirements of different people when eating the flavored fermented milk.

In order to achieve the first object, the invention provides the following technical scheme: the flavored fermented milk composition is prepared from the following raw materials: the special flavor fermented milk comprises a special flavor fermented milk matrix, an active agent and a flavoring agent, wherein the weight ratio of the special flavor fermented milk matrix to the active agent to the flavoring agent is 45:3: 2; the flavored fermented milk base body is prepared from the following raw materials in parts by weight: 90 parts of raw milk, 0.5-1 part of lactobacillus bulgaricus, 0.5-1 part of lactobacillus acidophilus, 0.5-1 part of bifidobacterium, 0.5-1 part of streptococcus thermophilus, 2-4 parts of prebiotics and 0.8-1.2 parts of stabilizer; the active agent is prepared from the following raw materials in parts by weight: 0.1-0.3 part of codonopsis pilosula, 0.1-0.3 part of bighead atractylodes rhizome, 0.3-0.5 part of honey-fried licorice root, 0.1-0.2 part of dried ginger, 0.01-0.03 part of lactobacillus bulgaricus, 0.01-0.03 part of lactobacillus acidophilus, 0.01-0.03 part of bifidobacterium and 0.01-0.03 part of streptococcus thermophilus.

By adopting the technical scheme, the radix codonopsitis, the bighead atractylodes rhizome, the honey-fried licorice root and the dried ginger can neutralize the cold and cool characteristics of the flavored fermented milk, the honey-fried licorice root can effectively harmonize the warm characteristics of the radix codonopsitis, the bighead atractylodes rhizome, the honey-fried licorice root and the dried ginger and the cold characteristics of the flavored fermented milk, and the flavor is added to cover the odor emitted by the radix codonopsitis, the bighead atractylodes rhizome, the honey-fried licorice root and the dried ginger in the formula and simultaneously relieve the bitter taste of the bighead atractylodes rhizome and the pungent taste of the dried ginger. Meanwhile, due to poor gastrointestinal functions of people with deficiency-cold spleen and stomach, flora in intestines and stomach of the people can be disordered and unbalanced, the polysaccharide synergistic prebiotics in codonopsis pilosula, bighead atractylodes rhizome, honey-fried licorice root and dried ginger can promote the growth and reproduction of lactobacillus bulgaricus, lactobacillus acidophilus, bifidobacterium and streptococcus thermophilus in the flavor fermented milk, and simultaneously can stimulate the metabolic activity and the biological activity of beneficial flora in the intestinal tract to promote the growth and the reproduction of the beneficial flora, so that a microecological competitive advantage is formed, harmful flora is inhibited, and the microecological balance of the intestinal tract is optimized. Therefore, by the synergistic effect of the codonopsis pilosula, the bighead atractylodes rhizome, the honey-fried licorice root, the dried ginger and the prebiotics, the intestinal micro-ecological balance is optimized while the spleen and stomach functions are strengthened, and the intestinal health is further adjusted, so that the flavored fermented milk is also suitable for normal eating of people with deficiency-cold spleen and stomach.

Further, the prebiotics consist of isomaltooligosaccharides and galactooligosaccharides.

By adopting the technical scheme, because beneficial flora in intestinal tracts of infants, children and the like is unstable, the intestinal tracts of the elderly are aged and constipation occurs, and people with gastrointestinal distension are sensitive, the beneficial flora in the intestinal tracts can be comprehensively proliferated by adding isomaltooligosaccharide and galactooligosaccharide, and the dietary fiber has the advantages of low dietary fiber effect, low gas production and the like, so that the beneficial flora is suitable for most people to eat.

Further, the stabilizer is prepared from lily, peach gum and tremella according to the weight ratio of 1:1 (1-2).

By adopting the technical scheme, stable hydrogen bonds can be formed among lily polysaccharide in lily, tremella polysaccharide in tremella and peach gum polysaccharide in peach gum and protein molecules, so that the three-dimensional gel structure of the flavored fermented milk is strengthened, more water molecules can be contained in the structure, the water holding capacity of the flavored fermented milk is facilitated, and meanwhile, the lily polysaccharide in lily, the tremella polysaccharide in tremella and the peach gum polysaccharide in peach gum can generate interaction force with casein molecules, so that the aggregation of casein is promoted to participate in the formation of a protein network structure; in addition, lily polysaccharide in lily, tremella polysaccharide in tremella and peach gum polysaccharide in peach gum can promote lactic acid bacteria to generate extracellular polysaccharide, so that the three-dimensional network structure of the flavored fermented milk is further enhanced, the tissue state of the flavored fermented milk is effectively improved, and the quality of the flavored fermented milk is improved. In addition, lily polysaccharide in lily, tremella polysaccharide in tremella and peach gum polysaccharide in peach gum can stimulate the growth and proliferation of beneficial bacteria to a certain extent, so that the micro-ecological environment in intestinal tracts is further improved, and the intestinal tracts are kept healthy.

Further, the flavoring agent is composed of honey and fresh fruit juice in a weight ratio of 1 (1-2).

By adopting the technical scheme, the effect of the flavored fermented milk on the regulation of the spleen and the stomach is considered, so that substances such as sucrose and the like are not added in the fermentation process of the flavored fermented milk substrate, and the flavored fermented milk is sour and astringent in taste and poor in flavor. Therefore, the taste and the aroma of the honey and the fresh fruit juice can effectively improve the taste and the flavor of the whole flavored fermented milk, and the honey and the fresh fruit juice are not chemically synthesized, so that the flavored fermented milk is healthier and safer.

Further, the fresh fruit juice comprises one or more of strawberry juice, shaddock juice, orange juice and peach juice.

By adopting the technical scheme, the strawberry juice, the grapefruit juice, the orange juice and the peach juice are fragrant in smell and have the effect of strengthening the spleen and the stomach, and the honey and the fermented milk base body can be added into the flavored fermented milk to adjust the sour-sweet ratio of the flavored fermented milk, so that the flavored fermented milk can obtain good taste and flavor, and the effect of strengthening the spleen and the stomach of the flavored fermented milk can be enhanced.

In order to achieve the second object, the invention provides the following technical scheme: a method of preparing a flavored fermented milk composition, comprising the steps of:

s1, weighing the materials;

s2, preparation of the flavored fermented milk base:

s21, purifying milk and removing impurities: purifying the raw milk weighed in the S1;

s22, mixing materials: adding a stabilizer into the raw milk obtained by purifying S21 milk and removing impurities;

s23, homogenizing: homogenizing the mixed raw milk in the S22;

s24, sterilization: sterilizing the homogenized raw milk in the S23 at 95-100 ℃ for 30min to obtain sterilized milk;

s25, cooling: cooling the sterilized milk obtained by S24 to 38-40 ℃ to obtain cooled milk;

s26, inoculation: inoculating a part of lactobacillus bulgaricus, a part of lactobacillus acidophilus, a part of bifidobacterium, a part of streptococcus thermophilus and prebiotics into the cooled milk of S25 under aseptic condition, stirring uniformly, and immediately sealing after inoculation to ensure the anaerobic condition of lactic acid fermentation;

s27, fermentation: fermenting the inoculated milk in the S26 at 40-45 ℃ for 4-6 h to obtain fermented milk;

s28, refrigerating: refrigerating the fermented milk fermented in the S27 for 8-10 h at the temperature of 2-6 ℃;

s3, preparation of an active agent:

s31, preprocessing: pretreating the codonopsis pilosula, the bighead atractylodes rhizome, the honey-fried licorice root and the dried ginger which are weighed in the step S1;

s32, grinding: micronizing the codonopsis pilosula, the bighead atractylodes rhizome, the honey-fried licorice root and the dried ginger which are pretreated in the step S31 to obtain mixture powder;

s33, leaching: adding purified water with the volume 10 times of the volume of the mixture powder into the mixed powder obtained in the step S32, and heating in water bath under a closed condition to obtain leaching liquor of codonopsis pilosula, bighead atractylodes rhizome, honey-fried licorice root and dried ginger;

s34, filtering: filtering the leaching liquor obtained by S33 through a 400-mesh sieve, and taking supernate;

s35, sterilization: sterilizing the supernatant obtained in the step S34 at 95-100 ℃ for 30min to obtain sterilized supernatant;

s36, cooling: cooling the supernatant subjected to S35 sterilization to 38-40 ℃ to obtain a cooled supernatant;

s37, inoculation: inoculating the rest of Lactobacillus bulgaricus, Lactobacillus acidophilus, Bifidobacterium and Streptococcus thermophilus into the supernatant cooled by S36 under aseptic condition;

s38, fermentation: fermenting the supernatant inoculated in the S37 at 35-40 ℃ for 10-12 h to obtain a fermented product;

s39, drying: carrying out vacuum freeze drying on the fermented product obtained in the S38 under the aseptic condition to obtain an active agent;

s4, packaging:

s41, packaging the flavored fermented milk matrix prepared in the S28 under an aseptic condition to form a packaging bag I; packaging the active agent prepared in the step S39 into a packaging bag II under an aseptic condition; packaging the flavoring agent into a third packaging bag under aseptic conditions; combining the first packaging bag, the second packaging bag and the third packaging bag together to obtain the flavored fermented milk composition;

s42, storing the flavored fermented milk composition prepared in the S41 at the temperature of 2-6 ℃ after the flavored fermented milk composition is qualified.

By adopting the technical scheme, after the codonopsis pilosula, the bighead atractylodes rhizome, the honey-fried licorice root and the dried ginger are subjected to superfine grinding, the effective components in the materials are fully released, so that the effective components can be absorbed by a human body, then the fermentation process of the active agent can promote various amino acids, polysaccharides and other small molecules of the codonopsis pilosula, the bighead atractylodes rhizome, the honey-fried licorice root and the dried ginger to be fully decomposed and released, so that the absorption by the human body is facilitated, and with the increase of the polysaccharides contained in the materials, an environment beneficial to the growth and colonization of beneficial flora can be created in the intestinal tract to promote the enhancement of the metabolic activity of various beneficial flora, so that the diversity of the beneficial flora in the intestinal tract is improved, the biological activity of the beneficial flora is improved, the spleen and stomach functions are strengthened. The mixed liquid prepared from the codonopsis pilosula, the bighead atractylodes rhizome, the honey-fried licorice root and the dried ginger is subjected to vacuum freeze drying and is separately processed and packaged with the flavored fermented milk matrix, so that the biological activities of the codonopsis pilosula, the bighead atractylodes rhizome, the honey-fried licorice root and the dried ginger are ensured to the greatest extent, and different people can select whether to mix the flavored fermented milk matrix with the active agent and the flavoring agent according to the conditions of the spleen and the stomach of the people.

Furthermore, the homogenizing times of S23 are two times, the temperature of the two times of homogenizing is 60-70 ℃, and the pressure of the two times of homogenizing is 10-20 MPa and 4-6 MPa respectively.

By adopting the technical scheme, the floating speed of the fat globules in the product can be further reduced by two times of homogenization treatment, so that the stability of the product is improved, the oxidation of fat is reduced, and the digestion and absorption of human bodies to milk fat are facilitated.

Further, the water bath heating temperature in the S33 is 50-60 ℃, and the heating time is 120-150 min.

By adopting the technical scheme, the effective components in the codonopsis pilosula, the bighead atractylodes rhizome, the honey-fried licorice root and the dried ginger can be fully extracted under the water bath condition of heating at 50-60 ℃ for 120-150 min, and the activity of the effective components in the codonopsis pilosula, the bighead atractylodes rhizome, the honey-fried licorice root and the dried ginger can be kept from being damaged.

Further, the vacuum freeze-drying conditions in S39: the freezing temperature is-35 to-45 ℃, and the freezing time is 20 to 30 min; the drying temperature is-8-0 ℃, the vacuum degree is 20-30 Pa, and the drying time is 8-16 h; the water content of the active agent after vacuum freeze drying is less than or equal to 3 percent.

By adopting the technical scheme, the vacuum freeze drying condition not only can furthest keep the activity of the effective components in the codonopsis pilosula, the bighead atractylodes rhizome, the honey-fried licorice root and the dried ginger, but also can well preserve the codonopsis pilosula, the bighead atractylodes rhizome, the honey-fried licorice root and the dried ginger under the condition of not adding a preservative.

In order to achieve the third object, the invention provides the following technical solutions: a method of using a flavored fermented milk composition, comprising the steps of: when people with healthy spleen and stomach eat the flavored fermented milk, the active agent in the packaging bag II and/or the flavoring agent in the packaging bag III can be automatically selected according to the taste requirement, added into the flavored fermented milk matrix in the packaging bag I, and stirred and mixed for eating; when people with deficiency-cold spleen and stomach eat the flavored fermented milk, the active agent in the packaging bag II and the flavoring agent in the packaging bag III are added into the flavored fermented milk matrix in the packaging bag I, and the flavored fermented milk is eaten after being stirred and mixed.

By adopting the technical scheme, different people have different spleen and stomach conditions and tastes, so that different requirements of different people for eating the flavored fermented milk can be met.

In conclusion, the invention has the following beneficial effects:

according to the invention, through the synergistic effect of the codonopsis pilosula, the bighead atractylodes rhizome, the honey-fried licorice root, the dried ginger and the prebiotics, not only can the spleen and stomach functions be strengthened, but also the growth and the reproduction of lactobacillus bulgaricus, lactobacillus acidophilus, bifidobacterium and streptococcus thermophilus in the flavored fermented milk can be promoted, and meanwhile, the metabolic activity and the biological activity of beneficial flora in intestinal tracts can be stimulated to promote the growth and the multiplication of the beneficial flora, so that the microecological competitive advantage is formed, the harmful flora is inhibited, the intestinal tract microecological balance is further optimized, and the flavored fermented milk is also suitable for normal eating of people with deficiency-cold in spleen.

According to the preparation method of the flavored fermented milk, the codonopsis pilosula, the bighead atractylodes rhizome, the honey-fried licorice root and the dried ginger are subjected to superfine grinding, fermentation and vacuum freeze drying, so that various amino acids, polysaccharides and other small molecules of the codonopsis pilosula, the bighead atractylodes rhizome, the honey-fried licorice root and the dried ginger are fully decomposed and released, the absorption by a human body is facilitated, an environment beneficial to the growth and colonization of beneficial flora is created in the intestinal tract to promote the growth and proliferation of metabolic activity of various beneficial flora, the diversity of the beneficial flora in the intestinal tract is improved, the biological activity of the beneficial flora is improved, and the gastrointestinal health is promoted while the spleen and stomach functions are strengthened. The flavored fermented milk matrix and the active agent are separately processed and packaged, so that the biological activities of codonopsis pilosula, bighead atractylodes rhizome, honey-fried licorice root and dried ginger are guaranteed to the maximum extent, and different people can select whether to mix the flavored fermented milk matrix with the active agent and the flavoring agent according to the conditions of the spleen and the stomach of the people and eat the mixture.

According to the using method of the flavored fermented milk, the conditions of the spleen and the stomach and the tastes of different people are different, so that different requirements of different people for eating the flavored fermented milk can be met.

Detailed Description

The present invention will be described in further detail with reference to examples.

Preparation example of stabilizer

The lily in each preparation example of the stabilizer is lily powder provided by Shanxi high-longevity biotechnology limited, and the content of the lily powder is 99 percent; the peach gum is peach gum powder provided by Anhui Qianshun biological technology limited company, and the content is 99 percent; the tremella is prepared from 99% of tremella powder provided by Shaanxi green Chengyuan biological product manufacturing limited company; the edible alcohol is 95.5% of the edible alcohol provided by Tianjin Zhongshengtai chemical company Limited.

Preparation of stabilizer example 1

S1: weighing: weighing lily powder, peach gum powder and tremella powder according to the weight ratio of 1:1: 1;

s2: mixing: mixing the lily powder, the peach gum powder and the tremella powder weighed in the step S1 to form mixed powder;

s3: leaching: adding purified water with the volume 10 times that of the mixture powder into the mixture powder obtained in the step S2 to form a mixed solution;

s4: leaching: heating the mixed solution obtained in the step S3 in a constant-temperature water bath at 90 ℃ for 120min to obtain a leaching solution;

s5: centrifuging: centrifuging the leaching solution obtained in S4 at 3000r/min for 20min, and collecting supernatant;

s6: and (3) filtering: filtering the supernatant obtained in the step S5 through 10 layers of gauze to obtain a filtrate;

s7: polysaccharide precipitation: adding edible alcohol 5 times the volume of the filtrate into the filtrate obtained in S6, and standing at 4 deg.C for 24h to obtain stock solution containing precipitated polysaccharide;

s8: and (3) re-centrifuging: centrifuging the stock solution obtained in the step S7 at 3000r/min for 30min, and taking a precipitate;

s9: and (3) drying: and (3) carrying out constant-temperature water bath on the precipitate obtained in the S8 at 55 ℃ until the precipitate is dried to obtain the stabilizer.

Preparation example 2 of stabilizer

S1: weighing: weighing lily powder, peach gum powder and tremella powder according to the weight ratio of 1:1: 1.5;

Preparation of stabilizer 3

S1: weighing: weighing lily powder, peach gum powder and tremella powder according to the weight ratio of 1:1: 2;

Preparation example of flavor agent

The honey in each preparation example of the flavoring agent is the all-flower honey of all-flower cards; the fresh fruit is commercially available strawberry.

Preparation example of flavor agent 1

S1: weighing: weighing honey and strawberries according to the weight ratio of 1: 1;

s2: juicing: mixing the strawberries weighed in the S1 with water according to the ratio of 1:10, and juicing for 40S at 20000r/min to obtain a mixed solution;

s3: and (3) filtering: sieving the mixed liquid squeezed in the step S2 with a 400-mesh sieve to obtain strawberry juice;

s4: mixing: adding the honey weighed in the step S1 into the strawberry juice obtained in the step S3, and uniformly mixing to obtain uniform and stable liquid, namely the flavoring agent with the strawberry flavor.

Preparation example 2 of flavor agent

S1: weighing: weighing honey and strawberries according to the weight ratio of 1: 1.5;

s4: mixing: adding the honey weighed in the step S1 into the strawberry obtained in the step S3, and uniformly mixing to obtain uniform and stable liquid, namely the flavoring agent with the strawberry flavor.

Preparation example 3 of flavor agent

S1: weighing: weighing honey and strawberries according to the weight ratio of 1: 2;

Preparation example 4 of flavor agent

The difference between the preparation examples is that the fresh fruit in the preparation example is a commercially available honey pomelo, and the prepared flavor has a honey pomelo flavor.

Preparation example of flavor agent 5

The preparation example is different from the preparation example in that the fresh fruit in the preparation example is commercially available rock candy orange, and the prepared flavoring agent has a rock candy orange flavor.

Preparation example 6 of flavor agent

The difference between the preparation examples is that the fresh fruit in the preparation example is a commercially available honey peach, and the prepared flavor has a honey peach flavor.

Examples

The lactobacillus bulgaricus in each example is lactobacillus bulgaricus provided by shengzhi, and the content is 100 hundred million/g; lactobacillus acidophilus provided by shengzhi, the content of which is 100 hundred million/g; bifidobacterium is Bifidobacterium lactis provided by shengzhi, and the content is 100 hundred million/g; the streptococcus thermophilus is streptococcus thermophilus provided by shengzhi, and the content is 100 hundred million/g; the isomaltose hypgather is 99 percent of isomaltose hypgather provided by Hebei Baiwei Biotech limited company; the content of the galactooligosaccharide is 99 percent of that of the galactooligosaccharide provided by Hebei Baiwei Biotech limited company; radix Codonopsis is radix Codonopsis tablet provided by Beijing Tongrentang (Anguo) Chinese medicinal decoction piece, LLC; atractylodis rhizoma tablet prepared from HUAKESHENGJIAOSHENGJIAOZHIBAOJIAN; the radix Glycyrrhizae Preparata is prepared from radix Glycyrrhizae Preparata provided by Anhui Daoyantoutang Chinese medicinal decoction piece Limited; the rhizoma Zingiberis is dried ginger slice provided by Hua Ke ecological agriculture development Co., Ltd; the other materials are all food grade materials sold in the market.

Example 1

S1, weighing 95kg of raw milk, 2kg of flavoring agent, 0.51kg of lactobacillus bulgaricus, 0.51kg of lactobacillus acidophilus, 0.51kg of bifidobacterium, 0.51kg of streptococcus thermophilus, 1kg of isomaltooligosaccharide, 1kg of galactooligosaccharide, 0.8kg of stabilizer, 0.1kg of codonopsis pilosula, 0.1kg of bighead atractylodes rhizome, 0.3kg of honey-fried licorice root and 0.1kg of dried ginger;

s2, preparation of the flavored fermented milk base:

s21, purifying milk and removing impurities: centrifuging the raw milk weighed in the S1 in a milk purifier at 60 ℃ and 7500rmp to remove impurities in the raw milk;

s23, homogenizing: carrying out primary homogenization on the mixed raw milk in the S22 at the temperature of 65 ℃ and under the pressure of 15Mpa, and then carrying out secondary homogenization at the temperature of 65 ℃ and under the pressure of 5 Mpa;

s24, sterilization: sterilizing the homogenized raw milk in the S23 at 95 ℃ for 30min to obtain sterilized milk;

s25, cooling: cooling the sterilized milk obtained by S24 to 38 ℃ to obtain cooled milk;

s26, inoculation: inoculating 0.5kg of lactobacillus bulgaricus, 0.5kg of lactobacillus acidophilus, 0.5kg of bifidobacterium, 0.5kg of streptococcus thermophilus and prebiotics (consisting of isomaltooligosaccharide and galactooligosaccharide in a mass ratio of 1: 1) into the milk cooled by S25 under an aseptic condition, uniformly stirring, and immediately sealing after the inoculation to ensure the anaerobic condition of lactic acid fermentation, wherein the filling is full and no gap is left;

s27, fermentation: fermenting the inoculated milk in the S26 at 40 ℃ for 4-6 h to obtain fermented milk;

s28, refrigerating: refrigerating the fermented milk fermented in the S27 at the temperature of 2 ℃ for 8-10 h;

s3, preparation of an active agent:

s31, preprocessing: cleaning and drying the codonopsis pilosula, the bighead atractylodes rhizome, the honey-fried licorice root and the dried ginger weighed in the S1, so that the water content of the dried codonopsis pilosula, the dried bighead atractylodes rhizome, the honey-fried licorice root and the dried ginger is less than or equal to 5%;

s33, leaching: adding purified water with the volume 10 times of the volume of the mixture powder into the mixed powder obtained in the step S32, and heating in water bath at 50 ℃ for 120min under a sealed condition to obtain leaching liquor of codonopsis pilosula, bighead atractylodes rhizome, honey-fried licorice root and dried ginger;

s35, sterilization: sterilizing the supernatant obtained in S34 at 95 deg.C for 30min to obtain sterilized supernatant;

s36, cooling: cooling the supernatant sterilized by S35 to 38 ℃ to obtain a cooled supernatant;

s37, inoculation: inoculating 0.01kg of Lactobacillus bulgaricus, 0.01kg of Lactobacillus acidophilus, 0.01kg of Bifidobacterium and 0.01kg of Streptococcus thermophilus under aseptic conditions to the supernatant cooled by S36;

s38, fermentation: fermenting the supernatant inoculated in the S37 at 35 ℃ for 10 hours to obtain a fermented product;

s39, drying: carrying out vacuum freeze drying on the fermented product obtained in the S38 under the aseptic condition, wherein the specific process comprises the steps of freezing for 20min at the temperature of minus 45 ℃, and then sublimating for 12h under the conditions that the temperature is minus 6 ℃ and the vacuum degree is 30Pa to obtain an active agent with the water content less than or equal to 3%;

s4, packaging:

s41, taking 90g of the flavored fermented milk matrix prepared in the S28, and packaging under an aseptic condition to obtain a packaging bag I; packaging 6g of the active agent prepared in the step S39 into a packaging bag II under the aseptic condition; packaging 4g of flavoring agent into a third packaging bag under aseptic conditions; combining the first packaging bag, the second packaging bag and the third packaging bag together to obtain the flavored fermented milk composition;

The stabilizer used in the embodiment is sodium carboxymethylcellulose provided by Baiwei Biotech limited, Hebei, in an amount of 99%; the flavoring agent is honey peach powder essence provided by Nanchang flavor source essence and spice company Limited.

Example 2

S1, weighing 95kg of raw milk, 3kg of flavoring agent, 0.77kg of lactobacillus bulgaricus, 0.77kg of lactobacillus acidophilus, 0.77kg of bifidobacterium, 0.77kg of streptococcus thermophilus, 1kg of isomaltooligosaccharide, 1kg of galactooligosaccharide, 1kg of stabilizer, 0.2kg of codonopsis pilosula, 0.2kg of bighead atractylodes rhizome, 0.4kg of honey-fried licorice root and 0.15kg of dried ginger;

s2, preparation of the flavored fermented milk base:

s23, homogenizing: homogenizing the mixed raw milk in the S22 for the first time at 65 ℃ and 15Mpa, and then homogenizing for the second time at 65 ℃ and 5 Mpa;

s26, inoculation: inoculating 0.75kg of lactobacillus bulgaricus, 0.75kg of lactobacillus acidophilus, 0.75kg of bifidobacterium, 0.75kg of streptococcus thermophilus and prebiotics (consisting of isomaltooligosaccharide and galactooligosaccharide in a mass ratio of 1: 1) into the cooled milk of S25 under an aseptic condition, uniformly stirring, and immediately sealing after the inoculation to ensure the anaerobic condition of lactic acid fermentation, wherein the canning is full without leaving gaps;

s3, preparation of an active agent:

s37, inoculation: inoculating the remaining 0.02kg of Lactobacillus bulgaricus, 0.02kg of Lactobacillus acidophilus, 0.02kg of Bifidobacterium and 0.02kg of Streptococcus thermophilus under aseptic conditions to the supernatant cooled by S36;

s4, packaging:

Example 3

S1, weighing 95kg of raw milk, 4kg of flavoring agent, 1.03kg of lactobacillus bulgaricus, 1.03kg of lactobacillus acidophilus, 1.03kg of bifidobacterium, 1.03kg of streptococcus thermophilus, 1kg of isomaltooligosaccharide, 1kg of galactooligosaccharide, 1.2kg of stabilizer, 0.3kg of codonopsis pilosula, 0.3kg of bighead atractylodes rhizome, 0.5kg of honey-fried licorice root and 0.2kg of dried ginger;

s2, preparation of the flavored fermented milk base:

s26, inoculation: inoculating 1kg of lactobacillus bulgaricus, 1kg of lactobacillus acidophilus, 1kg of bifidobacterium, 1kg of streptococcus thermophilus and prebiotics (consisting of isomaltooligosaccharide and galactooligosaccharide in a mass ratio of 1: 1) into the cooled milk of S25 under an aseptic condition, uniformly stirring, taking attention to the fact that the filling is full without leaving a gap, and immediately sealing after the filling to ensure the anaerobic condition of lactic acid fermentation;

s3, preparation of an active agent:

s37, inoculation: inoculating the remaining 0.03kg of Lactobacillus bulgaricus, 0.03kg of Lactobacillus acidophilus, 0.03kg of Bifidobacterium and 0.03kg of Streptococcus thermophilus under aseptic conditions to the supernatant cooled by S36;

s4, packaging:

Example 4

This example is different from example 1 in that the stabilizer used in S22 in this example was prepared in preparation example 1 of a stabilizer.

Example 5

This example is different from example 1 in that the stabilizer used in S22 in this example was prepared as in preparation example 2.

Example 6

This example is different from example 1 in that the stabilizer used in S22 in this example was prepared as in preparation example 3 of the stabilizer.

Example 7

This example is different from example 1 in that the flavor in S4 in this example was prepared as in preparation example 1 of the flavor.

Example 8

This example is different from example 1 in that the flavor in S4 in this example was prepared as in preparation example 2 of the flavor.

Example 9

This example is different from example 1 in that the flavor in S4 in this example was prepared as in preparation example 3 of the flavor.

Example 10

This example is different from example 1 in that the stabilizer used in S21 in this example was prepared in preparation example 1 in which the stabilizer was a stabilizer and the flavor used in S4 was prepared in preparation example 1 in which the flavor was a flavor.

Comparative example

Comparative example 1

This comparative example was selected from example 1 of patent application publication No. CN105532869A (a sucrose-free flavored fermented milk with sustained energy supply and a method for producing the same), raw milk 810kg (of which the protein content was 2.90%, the fat content was 3.2%, and the non-fat milk solids were 8.1%), natural sweetener 0.25kg (0.15 kg of momordica grosvenori powder and 0.1kg of steviol glycoside), isomaltulose 30kg, crystalline fructose 80kg, 1kg each of pectin and gelatin were used in combination as a stabilizer, soluble dietary fiber polydextrose 22kg, emulsifier diacetyl tartaric acid monoglyceride 0.5kg, and mixed species 280DCU (including lactobacillus acidophilus species 180DCU, lactobacillus bulgaricus species 100 DCU).

The preparation method of the sucrose-free flavored fermented milk comprises the following steps of:

proportioning

i. Heating 100kg of raw milk to 62 ℃, and adding pectin, gelatin and an emulsifier to fully dissolve the raw milk to obtain a feed liquid M1; storing the rest cow milk at 2-6 ℃ (called cold milk);

and ii, additionally extracting all (710kg) of cold milk, and dissolving the momordica grosvenori powder, the crystalline fructose, the isomaltulose, the polydextrose and the modified starch to obtain feed liquid N1.

And iii, mixing the material liquid M1 with the material liquid N to obtain material liquid A1.

② homogenizing and sterilizing

Homogenizing and sterilizing A1 at 18MPa/60 deg.C and 95 deg.C to obtain feed liquid B1.

③ fermentation

Cooling B1 to 44 deg.C, inoculating Lactobacillus acidophilus strain, stirring to dissolve it completely, stopping stirring, and fermenting at 42 deg.C for 20h to obtain fermented milk C1.

Cooling

And cooling the C1 to 22 ℃ through a heat exchanger to obtain the fermented milk D1.

Fifthly, filling and after-ripening

Filling the D1, placing in a refrigerator at 5 ℃ for 12h, and performing after-ripening to obtain the target product, namely the sucrose-free flavored fermented milk continuously providing energy, wherein the protein content is 2.6%, the fat content is 3.2%, the acidity is 80 DEG T, and the dietary fiber content is 1.5%.

Comparative example 2

This comparative example differs from example 1 in that no stabilizer was added in this comparative example S22.

Comparative example 3

The difference between this comparative example and example 1 is that in comparative example S1, dangshen, white atractylodes rhizome, honey-fried licorice root, and dried ginger were not weighed and S3 was not set.

Comparative example 4

This comparative example differs from example 1 in that it is not provided with S37 and S38.

Comparative example 5

This comparative example differs from example 1 in that the drying in this comparative example S39: and (3) drying the mixed powder fermented in the S38 in an oven at the temperature of 50 ℃ under the aseptic condition to obtain the active agent with the water content less than or equal to 3%.

Performance test

Detection method/test method

1. Sensory evaluation:

according to the sensory evaluation standard of national standard GB19302-2010 national food safety Standard fermented milk, the sensory evaluation standard of the flavored fermented milk composition is formulated from the aspects of color, taste, smell and tissue state, and the evaluation standard is shown in Table 1.

150 age-similar volunteers, 75 male and female volunteers, were collected, 150 volunteers were randomly divided into 15 groups of 10 persons per group, 10 parts of the flavored fermented milk compositions prepared in examples 1 to 10 and comparative examples 1 to 5 were taken, and distributed to 15 groups of volunteers for consumption, and the volunteers in 15 groups were scored according to the evaluation criteria of table 1, one average score was calculated per group, and the evaluation results were shown in table 2.

TABLE 1 sensory evaluation criteria for flavored fermented milk compositions

TABLE 2 evaluation results of flavored fermented milk compositions prepared in examples 1 to 10 and comparative examples 1 to 5

Item	Color and luster	Taste and smell	Tissue state
				Example 1	4	4	4
Example 2	4	4	4
				Example 3	5	5	5
Example 4	4	4	7
				Example 5	5	5	8
Example 6	6	6	9
				Example 7	7	7	4
Example 8	8	8	5
				Example 9	9	9	6
Example 10	9	9	9
				Comparative example 1	4	4	4
Comparative example 2	4	4	2
				Comparative example 3	4	4	3
Comparative example 4	4	4	4
				Comparative example 5	4	4	4

As can be seen from table 2, the evaluation scores of the color, taste, smell and tissue state of the flavored fermented milk compositions prepared in examples 1 to 10 are all above 4 points, which indicates that the color, taste, smell and tissue state of the flavored fermented milk compositions prepared by the invention can be eaten normally.

The evaluation scores of the tissue states of the flavored fermented milk compositions prepared in examples 4-6 are all above 7, and the flavored fermented milk compositions are fine in tissue, uniform in clot size and free of whey precipitation. Compared with the examples 1-3 and the comparative examples 1-5, the comparison shows that after the stabilizer is added, the lily polysaccharide in the lily, the tremella polysaccharide in the tremella and the peach gum polysaccharide in the peach gum in the stabilizer can form stable hydrogen bonds with protein molecules, so that the three-dimensional gel structure of the flavored fermented milk is strengthened, more water molecules can be contained in the structure, the water holding capacity of the flavored fermented milk is facilitated, and meanwhile, the lily polysaccharide in the lily, the tremella polysaccharide in the tremella and the peach gum polysaccharide in the peach gum can generate interaction force with casein molecules, so that the aggregation of casein is promoted to participate in the formation of a protein network structure; in addition, lily polysaccharide in lily, tremella polysaccharide in tremella and peach gum polysaccharide in peach gum can promote lactic acid bacteria to generate extracellular polysaccharide, so that the three-dimensional network structure of the flavored fermented milk is further enhanced, the tissue state of the flavored fermented milk is effectively improved, and the quality of the flavored fermented milk is improved.

The evaluation scores of the color, the taste and the smell of the flavored fermented milk compositions prepared in the examples 7-9 are all more than 7, and the color is uniform and glossy, and has the corresponding color of fresh fruits; the taste and smell are expressed as strong milk flavor, and simultaneously, the fruit juice beverage has corresponding fresh fruit flavor and proper sweet and sour proportion. Compared with examples 1-3 and comparative examples 1-5, the flavor agent provided by the invention can effectively improve the taste and flavor of the whole flavored fermented milk, so that the quality of the flavored fermented milk is improved.

Evaluation scores of the color, the taste, the smell and the tissue state of the flavored fermented milk composition prepared in example 10 are all 9 points, which shows that after the stabilizer and the flavoring agent prepared in the application are added simultaneously, the materials in the stabilizer and the flavoring agent and the materials in the active agent can be cooperated to fully exert the effects of the materials, so that the color, the taste, the smell and the tissue state of the flavored fermented milk can be obviously improved, and the quality of the flavored fermented milk is further improved.

2. Detecting the number of microorganisms and lactic acid bacteria and detecting acidity:

respectively taking 3 parts of the flavored fermented milk matrixes prepared in the examples 1-10 and the comparative examples 1-5 as samples to be detected;

detecting each sample to be detected according to the acidity regulation and detection method, the microorganism limit regulation and detection method, the lactic acid bacteria number regulation and detection method in the physicochemical indexes of the national standard GB19302-2010 food safety national standard fermented milk to obtain detection data, calculating the average value of 15 groups of detection data as the final detection result, and showing the detection result in Table 3.

TABLE 3 detection results of the flavored fermented milk bases prepared in examples 1 to 10 and comparative examples 1 to 5

As can be seen from Table 3, the acidity, the number of microorganisms and the number of lactic acid bacteria in examples 1 to 10 all reached the national standards, and thus they were edible normally.

Compared with comparative examples 1-5, the number of the lactic acid bacteria in examples 1-10 and comparative example 2 is not less than 1 × 10⁷CFU/g, the polysaccharide in the codonopsis pilosula, the bighead atractylodes rhizome, the honey-fried licorice root and the dried ginger is cooperated with the prebiotics to promote the growth and the reproduction of the lactobacillus bulgaricus, the lactobacillus acidophilus, the bifidobacterium and the streptococcus thermophilus in the flavor fermented milk, and simultaneously stimulate the metabolic activity and the biological activity of beneficial flora in intestinal tract to promote the growth and the reproduction of the beneficial flora, so that the microecological competitive advantage is formed, the harmful flora is inhibited, and further, the optimization is performedIntestinal microecological balance. Wherein the number of lactic acid bacteria in examples 4-6 and 10 is not less than 1 × 10⁸CFU/g shows that the lily polysaccharide in lily, the tremella polysaccharide in tremella and the peach gum polysaccharide in peach gum in the stabilizer prepared by the invention can promote the growth and colonization of beneficial flora to a certain extent, so that the diversity of intestinal beneficial flora is improved and the biological activity of the beneficial flora is improved.

Compared with the comparative example 4, the number of the lactic acid bacteria in the comparative example 4 is lower than that in the example, which shows that the fermentation process of the active agent can promote the micromolecules such as various amino acids, polysaccharides and the like in the codonopsis pilosula, the bighead atractylodes rhizome, the honey-fried licorice root and the dried ginger to be fully decomposed and released, so that the active agent is beneficial to being absorbed by a human body, and an environment beneficial to the growth and colonization of beneficial bacteria groups can be created in the intestinal tract along with the increase of a large amount of the polysaccharides contained in all materials, so that the number of the beneficial bacteria groups is increased, the diversity of the beneficial bacteria groups in the intestinal tract is improved, the biological activity of the beneficial bacteria groups is improved, and the spleen and stomach.

Compared with the comparative example 5 in the embodiment 1, the number of the lactic acid bacteria in the comparative example 5 is lower than that in the embodiment, which shows that the vacuum freezing process of the active agent not only can furthest retain the activity of the active ingredients in the codonopsis pilosula, the bighead atractylodes rhizome, the honey-fried licorice root and the dried ginger so as to be beneficial to the effect of the active ingredients in the codonopsis pilosula, the bighead atractylodes rhizome, the honey-fried licorice root and the dried ginger, but also can well store the codonopsis pilosula, the bighead atractylodes rhizome, the honey-fried licorice root and the dried.

3. Determination of stability: stability includes suspension stability, whey separation rate, water retention capacity and casein particle size measurements.

3 parts of each of the flavored fermented milk bases prepared in examples 1 to 10 and comparative examples 1 to 5 were taken as test samples, and suspension stability, whey separation rate, water holding capacity, and casein particle size were measured after each test sample was stored for 7 days:

3.1 determination of suspension stability: diluting each test sample by 80 times, and recording the absorbance value of the sample at the wavelength of 540nm as A1; then 50mL of each test sample is taken and centrifuged at 4000r/min for 10min, and the absorbance value of the upper layer emulsion at the wavelength of 540nm is recorded as A2. The stability of the test sample was reported as R, R-A2/A1. The larger the R value, the better the suspension stability.

3.2 determination of whey separation rate: taking 50mL of each test sample in a test tube, measuring the total height HZ of the test sample in the test tube and the height HR of a whey separation layer, and calculating the yoghurt whey separation rate according to the formula (a).

Formula (a): whey separation rate/% ═ HR/HZ 100%.

3.3 measurement of Water holding Capacity: and (3) centrifuging 30g of each test sample in a 100mL centrifuge tube at 4000r/min for 15min, discarding the supernatant, weighing the mass of the precipitate, and calculating the water holding capacity of the yoghourt according to the formula (b).

Formula (b): water holding capacity/%, centrifuge pellet mass/sample mass 100%.

3.4 measurement of Casein particle size: 30mL of each test sample is taken and shaken up, then dissolved by 300mL of distilled water, and then centrifuged at 3000r/min for 10min, and the supernatant is taken and the particle size of the solution is measured by a nanometer particle sizer.

The test data of each test sample is recorded, and the average value of 15 groups of test data is calculated as the final test result, and the test results are shown in table 4.

TABLE 4 stability test results of the flavored fermented milk base prepared in examples 1 to 10 and comparative examples 1 to 5

As can be seen from Table 4, the stability of the matrix of the flavored fermented milk prepared in examples 4 to 6 and 10 is superior to that of the matrix of the flavored fermented milk prepared in other examples and comparative examples 1 to 5 in terms of suspension stability, whey separation rate, water holding capacity and average casein particle size, therefore, after the stabilizer of the invention is added, the lily polysaccharide in lily, the tremella polysaccharide in tremella and the peach gum polysaccharide in peach gum in the stabilizer can form stable hydrogen bonds with protein molecules, thereby strengthening the three-dimensional gel structure of the flavored fermented milk, containing more water molecules in the structure, therefore, the water holding capacity of the flavored fermented milk is facilitated, and meanwhile, interaction force can be generated among lily polysaccharide in lily, tremella polysaccharide in tremella and peach gum polysaccharide in peach gum and casein molecules, so that the aggregation of casein is promoted to participate in the formation of a protein network structure; in addition, lily polysaccharide in lily, tremella polysaccharide in tremella and peach gum polysaccharide in peach gum can promote lactic acid bacteria to generate extracellular polysaccharide, so that the three-dimensional network structure of the flavored fermented milk is further enhanced, the tissue state of the flavored fermented milk is effectively improved, and the quality of the flavored fermented milk is improved.

5. Evaluation of health efficacy:

15 age-similar volunteers with random gender were collected, each volunteer had mild symptoms of deficiency-cold in spleen and stomach, specifically manifested as abdominal pain and abdominal distension, stomach cold and stomach pain, aversion to cold, cold limbs, inappetence, light mouth, thirst, poor mental status, hypodynamia, and the like, the flavored fermented milk composition prepared in examples 1-10 and comparative examples 1-5 was distributed to 15 groups of volunteers, 15 volunteers were allowed to eat 1 part of the flavored fermented composition on an empty stomach each day (specifically eating method is that the active agent in the packaging bag II and the flavoring agent in the packaging bag III are added into the flavored fermented milk matrix in the packaging bag I, stirring and mixing are carried out), after eating for 21 days continuously (the shelf life of the flavored fermented milk is 21 days), the spleen and stomach symptoms of each volunteer in 15 groups are evaluated according to the evaluation standard in Table 5, each group is calculated as an average score, the evaluation results are shown in Table 6.

TABLE 5 evaluation criteria for symptom Performance

Manifestation of symptoms	Score Range
		After eating the food on an empty stomach, the food has no symptom basically or the symptom can be recovered within 2 hours	7～9
After eating on an empty stomach, clear water is regurgitated, stomach is dull and painful, and the stomach can recover within 12h	4～6
		After eating on an empty stomach, clear water is spitted, stomach pain is obvious, and the stomach can recover within 24-48 days	1～3

TABLE 6 evaluation results of symptom Performance in examples 1 to 10 and comparative examples 1 to 5

Item	Symptom scoring results
		Example 1	7
Example 2	8
		Example 3	8
Example 4	8
		Example 5	9
Example 6	9
		Example 7	7
Example 8	7
		Example 9	8
Example 10	9
		Comparative example 1	2
Comparative example 2	7
		Comparative example 3	2
Comparative example 4	5
		Comparative example 5	6

As can be seen from table 6, after the flavored fermented compositions prepared in examples 1 to 10 were eaten on an empty stomach, the symptom score results were all over 7 points, and each volunteer showed no disease symptoms or the symptoms were recoverable within 2 hours, so the flavored fermented milk compositions prepared by the present invention were all suitable for normal eating by people with deficiency-cold spleen and stomach. Compared with the comparative example 1 and the comparative example 3, the codonopsis pilosula, the bighead atractylodes rhizome, the honey-fried licorice root and the dried ginger can neutralize the cold and cool characteristics of the flavored fermented milk, the honey-fried licorice root can effectively harmonize the warm property of the codonopsis pilosula, the bighead atractylodes rhizome, the honey-fried licorice root and the dried ginger and the cold property of the flavored fermented milk, and the flavor is added to cover the odor emitted by the codonopsis pilosula, the bighead atractylodes rhizome, the honey-fried licorice root and the dried ginger in the formula and simultaneously relieve the bitter taste of the bighead atractylodes rhizome and the pungent. Meanwhile, due to poor gastrointestinal functions of people with deficiency-cold spleen and stomach, flora in intestines and stomach of the people can be disordered and unbalanced, the polysaccharide synergistic prebiotics in codonopsis pilosula, bighead atractylodes rhizome, honey-fried licorice root and dried ginger can promote the growth and reproduction of lactobacillus bulgaricus, lactobacillus acidophilus, bifidobacterium and streptococcus thermophilus in the flavor fermented milk, and simultaneously can stimulate the metabolic activity and the biological activity of beneficial flora in the intestinal tract to promote the growth and the reproduction of the beneficial flora, so that a microecological competitive advantage is formed, harmful flora is inhibited, and the microecological balance of the intestinal tract is optimized. Therefore, the codonopsis pilosula, the bighead atractylodes rhizome, the honey-fried licorice root, the dried ginger and the prebiotics are cooperated to play a role in strengthening the functions of the spleen and the stomach and optimizing the intestinal micro-ecological balance so as to play a role in regulating the health of the intestinal tract.

By comparing example 1 with comparative example 4, the symptom score result of comparative example 4 is lower than that of comparative example 1, and the symptom of comparative example 4 is manifested by vomiting of clear water after fasting eating, dull pain in stomach and recovery within 12 h. The fermentation process of the active agent can promote various amino acids, polysaccharides and other micromolecules in codonopsis pilosula, bighead atractylodes rhizome, honey-fried licorice root and dried ginger to be fully decomposed and released, so that the active agent is beneficial to absorption by a human body, and with the increase of a large amount of polysaccharides contained in various materials, an environment beneficial to the growth and colonization of beneficial bacteria groups can be created in intestinal tracts to promote the increase of the number of the beneficial bacteria groups, so that the diversity of the beneficial bacteria groups in the intestinal tracts is improved, the biological activity of the beneficial bacteria groups is improved, and the gastrointestinal health is promoted while the functions of the spleen and the stomach are strengthened.

By comparing example 1 with comparative example 5, the symptom score result of comparative example 5 is lower than that of comparative example 1, and the symptom of comparative example 4 is manifested by vomiting of clear water after fasting eating, dull pain in stomach and recovery within 12 h. The vacuum freezing process of the active agent can retain the activity of the effective components in the codonopsis pilosula, the bighead atractylodes rhizome, the honey-fried licorice root and the dried ginger to the maximum extent, so that the effective components in the codonopsis pilosula, the bighead atractylodes rhizome, the honey-fried licorice root and the dried ginger can be favorably exerted.

The present embodiment is only for explaining the present invention, and it is not limited to the present invention, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present invention.

Claims

1. The flavored fermented milk composition is characterized by being prepared from the following raw materials: the special flavor fermented milk comprises a special flavor fermented milk matrix, an active agent and a flavoring agent, wherein the weight ratio of the special flavor fermented milk matrix to the active agent to the flavoring agent is 45:3: 2;

the flavored fermented milk base body is prepared from the following raw materials in parts by weight: 90 parts of raw milk, 0.5-1 part of lactobacillus bulgaricus, 0.5-1 part of lactobacillus acidophilus, 0.5-1 part of bifidobacterium, 0.5-1 part of streptococcus thermophilus, 2-4 parts of prebiotics and 0.8-1.2 parts of stabilizer;

the active agent is prepared from the following raw materials in parts by weight: 0.1-0.3 part of codonopsis pilosula, 0.1-0.3 part of bighead atractylodes rhizome, 0.3-0.5 part of honey-fried licorice root, 0.1-0.2 part of dried ginger, 0.01-0.03 part of lactobacillus bulgaricus, 0.01-0.03 part of lactobacillus acidophilus, 0.01-0.03 part of bifidobacterium and 0.01-0.03 part of streptococcus thermophilus.

2. Flavoured fermented milk composition according to claim 1, wherein the prebiotics consist of isomaltooligosaccharides and galactooligosaccharides.

3. The flavored fermented milk composition according to claim 1, wherein the stabilizer is prepared from lily, peach gum and tremella in a weight ratio of 1:1 (1-2).

4. The flavored fermented milk composition according to claim 1, wherein the flavoring agent consists of honey and fresh fruit juice in a weight ratio of 1 (1-2).

5. The flavored fermented milk composition of claim 4, wherein the fresh fruit juice comprises one or more of strawberry juice, grapefruit juice, orange juice, and peach juice in combination.

6. A method of producing a flavored fermented milk composition according to any of claims 1 to 5, comprising the steps of:

s1, weighing the materials;

s2, preparation of the flavored fermented milk base:

s23, homogenizing: homogenizing the mixed raw milk in the S22;

s3, preparation of an active agent:

s33, leaching: adding purified water with the volume 10 times of the volume of the mixture powder into the mixed powder obtained in the step S32, and heating the mixed powder in a water bath under a closed condition to obtain leaching liquor of codonopsis pilosula, bighead atractylodes rhizome, honey-fried licorice root and dried ginger;

s4, packaging:

7. The method for preparing flavored fermented milk according to claim 6, wherein S23 is homogenized twice at 60-70 ℃ and at 10-20 MPa and 4-6 MPa respectively.

8. The method for preparing flavored fermented milk according to claim 6, wherein the water bath heating temperature in S33 is 50-60 ℃, and the heating time is 120-150 min.

9. The method for producing a flavored fermented milk composition according to claim 6, wherein the vacuum freeze-drying conditions in S39 are: the freezing temperature is-35 to-45 ℃, and the freezing time is 20 to 30 min; the drying temperature is-8-0 ℃, the vacuum degree is 20-30 Pa, and the drying time is 8-16 h; the water content of the active agent after vacuum freeze drying is less than or equal to 3 percent.

10. Method of using a flavoured fermented milk composition according to claim 1, characterized by comprising the steps of: when people with healthy spleen and stomach eat the flavored fermented milk, the active agent in the packaging bag II and/or the flavoring agent in the packaging bag III can be automatically selected according to the taste requirement, added into the flavored fermented milk matrix in the packaging bag I, and stirred and mixed for eating; when people with deficiency-cold spleen and stomach eat the flavored fermented milk, the active agent in the packaging bag II and the flavoring agent in the packaging bag III are added into the flavored fermented milk matrix in the packaging bag I, and the flavored fermented milk is eaten after being stirred and mixed.