Fermented milk for regulating gut health and preparation method thereof

Abstract

Raw materials of a fermented milk include partially degreased raw milk, 4-10% w/w of saccharide based on the mass of the raw milk, 0.06-0.15% w/w of lactase based on the mass of the raw milk, 0.03-0.18% w/w of a stabilizer based on the mass of the raw milk, and 20-50 dcu of fermenting bacteria added per 100 kg of the raw milk; and the fermenting bacteria is one or more selected from the group consisting of Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus acidophilus, Bifidobacterium lactis and Streptococcus thermophilus, and preferably one or more selected from the group consisting of Lactobacillus plantarum with a preservation number of CGMCC No. 19748, Lactobacillus acidophilus with a preservation number of CGMCC No. 1084 and Streptococcus thermophilus. According to the fermented milk and a preparation method thereof, the prepared fermented milk has a more stable state during the shelf life.

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