CN106259897B - Method for making jerusalem artichoke enzyme fermented milk beverage - Google Patents

Method for making jerusalem artichoke enzyme fermented milk beverage Download PDF

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CN106259897B
CN106259897B CN201610650086.1A CN201610650086A CN106259897B CN 106259897 B CN106259897 B CN 106259897B CN 201610650086 A CN201610650086 A CN 201610650086A CN 106259897 B CN106259897 B CN 106259897B
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jerusalem artichoke
fermented milk
fermentation
milk beverage
liquid
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CN106259897A (en
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薛祥华
李亚辉
谢军伟
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Jiangsu biqingyuan Food Technology Co.,Ltd.
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/123—Bulgaricus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/175—Rhamnosus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus

Abstract

The invention discloses a method for preparing jerusalem artichoke ferment fermented milk beverage, which comprises the steps of jerusalem artichoke treatment, strain activation, primary fermentation, milk treatment, secondary fermentation, blending and refrigeration. According to the invention, the fermented milk beverage is prepared by fermenting the milk with the ferment, the ferment and the fermented milk beverage are organically combined, the nutritional ingredients, bioactive substances and probiotics of the fermented milk beverage are greatly increased through secondary deep fermentation of the ferment, and the tissue state and the flavor of the fermented milk beverage are improved. The jerusalem artichoke is used as a raw material, so that the contents of dietary fiber and prebiotics in the fermented milk beverage are increased, the quantity and the quality of probiotics are improved, the mouthfeel of the fermented milk beverage is improved, and the stability of the fermented milk beverage is improved. The method can produce high-quality fermented milk beverage with strong health care function.

Description

Method for making jerusalem artichoke enzyme fermented milk beverage
Technical Field
The invention belongs to the field of food processing, and particularly relates to a method for preparing jerusalem artichoke ferment fermented milk beverage.
Background
The jerusalem artichoke is also called jerusalem artichoke and rhizoma zingiberis nigri, and has rich nutritional value. The main component of the jerusalem artichoke is inulin which accounts for 15-20% of the fresh weight of the jerusalem artichoke and 70-80% of the dry weight of the jerusalem artichoke. Inulin is a natural fructan mixture, is a good prebiotic and a most soluble dietary fiber, and has various effects of proliferating probiotics, preventing intestinal tumors, treating constipation, controlling blood sugar and the like. Inulin is approved as a new food resource by the Ministry of health in 2009, and jerusalem artichoke is added as a production raw material of new resource food inulin in the Ministry of health in 2012.
The enzyme is another name of enzyme, and the enzyme is a biological active macromolecule which is produced by organisms and has a catalytic effect, and participates in life phenomena of human metabolism, energy intake, growth, reproduction and the like. In recent years, enzyme products have been popular in the world because they not only retain all the nutrients of the raw materials, but also produce a large amount of bioactive substances through microbial fermentation. At present, the development and application of enzyme products are limited to enzyme food, and the enzyme products are rarely used as food raw materials or auxiliary materials in food processing production. The enzyme product is used for developing novel functional food, so that the nutritive value of a processed product can be improved, and the tissue state and the flavor of the original food can be changed. Therefore, the research on enzyme products is required to be accelerated, the enzyme products are utilized in food processing production, and the production process of specific food is improved or enhanced, so that the diversity, balance and safety of modern people on the nutritional requirements are met.
The fermented milk beverage is prepared by using milk or dairy products as raw materials, fermenting with lactic acid bacteria, and adding water, white sugar and the like. The fermented milk beverage containing the live bacteria is rich in nutrition and has various probiotic functions, so that the fermented milk beverage is popular with consumers. However, the processing technology of the active lactobacillus beverage is not completely mature, and the product is unstable, precipitates are generated, the post acidification is serious, the activity of the lactobacillus is not strong, the number of the active lactobacillus is small and the like in the shelf life, so that the market of the product is seriously influenced.
Disclosure of Invention
Aiming at the current situation of the development and application of the ferment products at present and the defects of the fermented milk beverage and the production process thereof, the invention provides a manufacturing method of the jerusalem artichoke ferment fermented milk beverage, which organically combines the jerusalem artichoke ferment and the fermented milk beverage. The high-quality fermented milk beverage with strong probiotic function and health care function can be obtained by the method.
The purpose of the invention is realized by the following modes:
a manufacturing method of jerusalem artichoke ferment fermented milk beverage comprises the following steps:
1) treatment of jerusalem artichoke: cleaning, peeling and pulping fresh jerusalem artichoke to obtain jerusalem artichoke pulp, adding water, fruit and vegetable juice and lactose into the jerusalem artichoke pulp according to the weight ratio of 1: 2-1: 3, 4: 1-5: 1 and 0.2-0.3 respectively, uniformly mixing, rapidly heating to 80-90 ℃, and performing ultrasonic treatment for 15-20 min at the temperature;
2) activating strains: filtering the ultrasonic treatment liquid obtained in the step 1), mixing the ultrasonic treatment liquid with sterilized milk according to the mass ratio of 2:8, 5:5 and 8:2 respectively to obtain an acclimatization culture medium, firstly inoculating 1-2% of mixed lactobacillus strains into a 2:8 culture medium, culturing for 3-4 h, then inoculating 5-10% of the obtained culture liquid into a 5:5 culture medium, culturing for 12-14 h, finally inoculating 5-10% of the second culture liquid into an 8:2 culture medium, and culturing for 20-24 h to obtain a strain activation liquid;
3) primary fermentation: inoculating the strain activation liquid obtained in the step 2) into the ultrasonic treatment mixed liquid obtained in the step 1), then performing closed anaerobic fermentation for 35-40 h at 40-42 ℃, and centrifuging to obtain supernatant to obtain primary fermentation liquid;
4) milk treatment: diluting fresh milk with water, adding honey according to the mass fraction of 1-2%, uniformly mixing, and heating and boiling for 2-3 min;
5) and (3) secondary fermentation: cooling the milk in the step 4), adding the primary fermentation liquid obtained in the step 3) according to the weight ratio of 3: 1-4: 1, uniformly mixing, fermenting at 40-42 ℃, and finishing fermentation when the pH is 4.1-4.3 to obtain fermentation liquid;
6) blending and refrigerating: adding 4-8% of arabinose and isomaltooligosaccharide mixture and 0.1-0.2% of maltodextrin into the fermentation liquor obtained in the step 5), homogenizing, and refrigerating at 4-6 ℃.
The jerusalem artichoke in the step 1) is of a variety No. 9 south jerusalem artichoke.
The fruit and vegetable juice in the step 1) is one of apple juice, pear juice, tomato juice, strawberry juice and orange juice.
The ultrasonic power in the step 1) is 500 w-600 w.
The lactose added in the step 1) can provide a carbon source to promote the growth of lactic acid bacteria in the subsequent fermentation step; the fruit and vegetable juice can provide more comprehensive nutrition to promote the growth of the lactobacillus in the subsequent fermentation step.
Heating to 80-90 ℃ in step 1) and performing ultrasonic treatment, on one hand, for maximally extracting inulin and on the other hand, for sterilization.
The mixed lactobacillus strain in the step 2) comprises lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus plantarum and lactobacillus rhamnosus in a mass ratio of 1:1:1: 1-1: 1:2: 2. The mixed lactobacillus strain can be used for realizing faster fermentation, stronger fragrance and more complex flavor.
In the step 2), the culture temperature is 40-42 ℃ in different culture media.
Filtering the ultrasonic treatment liquid in the step 2) by using filter cloth of 300-400 meshes.
The sterilized milk in the step 2) is obtained by boiling the milk and keeping the milk for 2-3 min.
Culturing in a 2:8 culture medium for 3-4 h, culturing in a 5:5 culture medium for 12-14 h and culturing in an 8:2 culture medium for 20-24 h in the step 2), and mixing lactic acid bacteria to achieve logarithmic growthIn the middle and later stages, the number of lactic acid bacteria is 1 × 107CFU/mL～1×108CFU/mL。
The inoculation amount of the strain activating liquid in the step 3) is 5-10%.
The pH value of the fermentation liquid after fermentation for 35-40 h in the step 3) is 4.5-5.0.
The number of the lactobacillus in the fermentation liquor after fermenting for 35 to 40 hours in the step 3) is 1 multiplied by 107CFU/mL～1×108CFU/mL。
The centrifugal treatment condition in the step 3) is that the centrifugal treatment is carried out for 15min to 20min under the centrifugal force of 4000g to 4500 g.
And 3), fermenting the primary fermentation liquor to obtain the ferment.
In the step 4), the ratio of the milk to the water is 4: 3-1: 1.
The honey added in the step 4) is preferably osmanthus honey. The honey used in the invention can improve the flavor of the fermented milk and increase the nutrient content of the fermented milk.
The fermentation time in the step 5) is 2.5 to 3 hours.
The content of reducing sugar in the fermentation liquor after the fermentation in the step 5) is less than 6 g/L.
The number of the lactic acid bacteria in the fermentation liquid after the fermentation in the step 5) is 1 multiplied by 109CFU/mL～1×1010CFU/mL。
In the step 6), the mass ratio of the arabinose to the isomaltooligosaccharide is 2: 1-3: 1.
In step 6), arabinose and isomaltooligosaccharides are functional oligosaccharides, and are sterilized for 20min at 121 ℃. The addition of maltodextrin can achieve the effects of stabilization and thickening.
The beneficial effects of the technology of the invention are as follows:
the method utilizes the ferment to process and produce the food, develops novel functional food or improves the production process of specific food, and is one of the development directions of future health-care food; the fermented milk beverage prepared by the secondary deep fermentation of the ferment greatly improves the nutritional ingredients, bioactive substances and probiotics quantity, improves the tissue state and flavor of the fermented milk beverage, and greatly improves the commodity value and the commodity image of the fermented milk beverage; particularly, the south jerusalem artichoke 9 with rich inulin is used as a raw material, so that the content of dietary fiber and prebiotics in the fermented milk beverage is increased, the quantity and the quality of probiotics are improved, the survival time of the fermented milk beverage is prolonged, the mouthfeel of the fermented milk beverage is improved, the fermented milk beverage is more mellow, fine and smooth, the viscosity and the balance of the fermented milk beverage are increased, and the stability is improved; the content of reducing sugar in the fermented milk is reduced, and the functional oligosaccharide is used for replacing the reduced content, so that the fermented milk not only can be eaten by obese and diabetic patients, but also has certain prevention and treatment effects on the obese and diabetic patients.
Detailed Description
The present invention will be described in further detail with reference to examples given by the inventors.
Example 1:
taking 1kg of fresh south jerusalem artichoke No. 9 jerusalem artichoke, cleaning, peeling, pulping, adding 2kg of water, 0.25kg of apple juice and 2g of lactose into the jerusalem artichoke pulp, uniformly mixing, rapidly heating to 80 ℃, and performing ultrasonic treatment at the temperature for 20min with the ultrasonic power of 500w to obtain 3.252kg of ultrasonic treatment mixed solution. Filtering 1.2kg of ultrasonic treatment solution with 300-mesh filter cloth to obtain 0.9kg of filtrate, respectively mixing 120g of filtrate and 480g of sterilized milk uniformly, mixing 300g of filtrate and 300g of sterilized milk uniformly, mixing 480g of filtrate and 120g of sterilized milk uniformly, and respectively preparing 2:8, 5:5 and 8:2 acclimatization culture media. Uniformly mixing 1.5g of lactobacillus bulgaricus, 1.5g of streptococcus thermophilus, 1.5g of lactobacillus plantarum and 1.5g of lactobacillus rhamnosus, adding the mixture into a 2:8 culture medium, culturing at 42 ℃ for 3 hours, inoculating 30g of a culture solution into the 5:5 culture medium, culturing at 42 ℃ for 12 hours, finally inoculating 30g of a second culture solution into the 8:2 culture medium, and culturing at 42 ℃ for 20 hours to obtain 630g of a strain activation solution. Inoculating 100g of strain activating solution into 2kg of ultrasonic treatment mixed solution, performing closed anaerobic fermentation at 42 ℃ for 35h, centrifuging, and taking supernatant to obtain 1.6kg of primary fermentation liquid. Diluting 2.5kg of fresh milk with 1.875kg of water, mixing, adding 43.75g of honey, mixing, and boiling for 2min to obtain 4.418kg of milk treatment solution. Cooling the milk treatment liquid, adding 1.472kg of primary fermentation liquid, mixing uniformly to obtain 5.890kg, fermenting at 42 ℃ for 2.5h, wherein the pH value is 4.2, and finishing the fermentation. 157g of arabinose, 78.5g of isomaltooligosaccharide and 5.89g of maltodextrin are added into the fermentation liquor, mixed uniformly, homogenized and refrigerated at 4 ℃.
The test indexes of the jerusalem artichoke ferment fermented milk beverage prepared by the embodiment are as follows:
1. sensory index
Color: the color is uniform and yellowish;
and (3) taste: the sour taste is soft, the sour and sweet taste is proper, and the fermentation fragrance is strong;
the mouthfeel is as follows: round, fine and smooth;
organization state: uniform, viscous, without delamination and without precipitation.
2. Physical and chemical indexes
Acidity: 55 DEG T; pH: 4.2; reducing sugar (except arabinose): 5.5 g/L; fructooligosaccharides (prebiotics, dietary fiber): 19.5 g/L; protein: 1.5g/100g
3. Microbiological indicator
Lactobacillus 7.5X 109CFU/mL
Coliform group/(MPN/100 mL) was not detected;
no detection of enteric pathogenic bacteria (Salmonella, Shigella, Staphylococcus aureus)
Example 2:
taking 2kg of fresh south jerusalem artichoke No. 9 jerusalem artichoke, cleaning, peeling, pulping, adding 6kg of water, 0.4kg of tomato juice and 6g of lactose into the jerusalem artichoke juice, uniformly mixing, rapidly heating to 90 ℃, and performing ultrasonic treatment at the temperature for 15min with the ultrasonic power of 600w to obtain 8.406kg of ultrasonic treatment mixed solution. Filtering 2kg of ultrasonic treatment solution with 400-mesh filter cloth to obtain 1.7kg of filtrate, respectively mixing 200g of filtrate and 800g of sterilized milk uniformly, mixing 500g of filtrate and 500g of sterilized milk uniformly, mixing 800g of filtrate and 200g of sterilized milk uniformly, and respectively preparing 2:8, 5:5 and 8:2 domestication culture media. 3.33g of lactobacillus bulgaricus, 3.33g of streptococcus thermophilus, 6.66g of lactobacillus plantarum and 6.66g of lactobacillus rhamnosus are uniformly mixed, added into a 2:8 culture medium, cultured for 4 hours at 40 ℃, then 100g of culture solution is inoculated into a 5:5 culture medium, cultured for 14 hours at 40 ℃, finally 100g of second culture solution is inoculated into an 8:2 culture medium and cultured for 24 hours at 40 ℃ to obtain 1100g of strain activation solution. Inoculating 600g of strain activating solution into 6kg of ultrasonic treatment mixed solution, performing closed anaerobic fermentation at 40 ℃ for 40h, centrifuging, and taking supernatant to obtain 5.7kg of primary fermentation liquid. Diluting 5kg of fresh milk with 5kg of water, mixing, adding 200g of honey, mixing, and boiling for 3min to obtain 10.2kg of milk treatment solution. Cooling the milk treatment liquid, adding 2.55kg of primary fermentation liquid, mixing uniformly to obtain 12.75kg, fermenting at 40 ℃ for 3h, wherein the pH is 4.1, and finishing the fermentation. 765g arabinose, 255g isomaltooligosaccharide and 25.5g maltodextrin are added into the fermentation liquor, mixed evenly, homogenized and refrigerated at 4 ℃.
The test indexes of the jerusalem artichoke ferment fermented milk beverage prepared by the embodiment are as follows:
1. sensory index
Color: the color is uniform and is micro-powder;
and (3) taste: the sour taste is soft, the sour and sweet taste is proper, and the fermentation fragrance is strong;
the mouthfeel is as follows: round, fine and smooth;
organization state: uniform, viscous, without delamination and without precipitation.
2. Physical and chemical indexes
Acidity: 60 DEG T; pH: 4.1; reducing sugar (except arabinose): 4.8 g/L; fructooligosaccharides (prebiotics, dietary fiber): 18.8 g/L; protein: 1.6g/100g
3. Microbiological indicator
Lactic acid bacteria 8.2X 109CFU/mL
Coliform group/(MPN/100 mL) was not detected;
no intestinal pathogenic bacteria (salmonella, shigella, staphylococcus aureus) were detected.
The beneficial effects of the invention are further illustrated by the following part of the test procedure:
test example 1:
compared with the sensory and bioactive components of the jerusalem artichoke ferment fermented milk beverage purchased by a supermarket.
The precipitation rate is measured by the method of the substituted green plum and the like (fermentation process research of lactobacillus rhamnosus fermented milk beverage); the total number of lactobacillus is determined according to GB 4789.35-2010 lactic acid bacteria inspection; determination of dietary fiber content reference is made to the method described by waning et al (an improvement of the method for determining dietary fiber content in food products by enzyme gravimetric method); SOD enzyme activity and amylase activity are measured by the method (measurement of the enzyme activity of the main efficacy of the microbial enzyme) of Xiaoyan and the like; the oxidation resistance is determined according to the method (response surface optimized complex enzyme extraction process of aloe polysaccharide and oxidation resistance activity analysis) of Liyahui and the like.
The results are shown in table 1:
TABLE 1 Supermarket fermented milk beverages and Jerusalem artichoke ferment fermented milk beverages of the invention sensory evaluation and bioactive ingredients
Figure BDA0001073700260000061
From the results in Table 1, it can be seen that: the fermented milk beverages of example 1 and example 2 are significantly higher than the fermented milk beverages purchased in supermarkets in terms of sense, quantity of probiotics and content of functional ingredients.
Test example 2:
compared with the effect of buying fermented milk beverage in supermarket and the effect of the jerusalem artichoke ferment fermented milk beverage on blood sugar level of diabetic patients.
The same diabetic purchased 150mL of fermented milk beverage, fermented milk beverage of example 1 of the present invention, and fermented milk beverage of example 2 of the present invention in a supermarket for three consecutive days on an empty stomach in the morning, and their blood glucose levels were measured at 0 hour, 1 hour, 2 hours, and 3 hours after drinking, respectively, and the average of the three measurements was taken. The results are shown in table 2:
TABLE 2 influence of Supermarket purchase of fermented milk beverages and Jerusalem artichoke ferment fermented milk beverages of the present invention on blood glucose levels in diabetic patients
Figure BDA0001073700260000071
As can be seen from Table 2, the fermented milk beverage of example 1 and the fermented milk beverage of example 2 of the present invention have a smaller effect on blood glucose increase of diabetic patients, and are both significantly lower than the effect of the ordinary fermented milk beverage on blood glucose increase, and are suitable for diabetic patients.

Claims (6)

1. The method for preparing the jerusalem artichoke ferment fermented milk beverage is characterized by comprising the following steps:
treatment of jerusalem artichoke: cleaning, peeling and pulping fresh jerusalem artichoke to obtain jerusalem artichoke pulp, adding water, fruit and vegetable juice and lactose to the jerusalem artichoke pulp according to the weight ratio of 1: 2-1: 3, 4: 1-5: 1 and 0.2-0.3 respectively, uniformly mixing, rapidly heating to 80-90 ℃, and performing ultrasonic treatment for 15-20 min at the temperature; the jerusalem artichoke is of a variety No. 9 of south jerusalem artichoke;
2) activating strains: filtering the ultrasonic treatment liquid obtained in the step 1), mixing the ultrasonic treatment liquid with sterilized milk according to the mass ratio of 2:8, 5:5 and 8:2 respectively to obtain an acclimatization culture medium, firstly inoculating 1-2% of mixed lactobacillus strains into a 2:8 culture medium, culturing for 3-4 h, then inoculating 5-10% of the obtained culture liquid into a 5:5 culture medium, culturing for 12-14 h, finally inoculating 5-10% of the second culture liquid into an 8:2 culture medium, and culturing for 20-24 h to obtain a strain activation liquid; the mixed lactobacillus strain comprises lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus plantarum and lactobacillus rhamnosus, and the mass ratio of the lactobacillus bulgaricus to the streptococcus thermophilus to the lactobacillus rhamnosus is 1:1: 1-1: 1:2: 2;
3) primary fermentation: inoculating the strain activation liquid obtained in the step 2) into the ultrasonic treatment mixed liquid obtained in the step 1), then carrying out closed anaerobic fermentation for 35-40 h at 40-42 ℃, centrifuging, and taking the supernatant to obtain primary fermentation liquid; wherein, the inoculation amount of the strain activating solution is 5-10%;
4) milk treatment: diluting fresh milk with water, adding honey according to the mass fraction of 1% -2%, uniformly mixing, and heating and boiling for 2-3 min;
5) and (3) secondary fermentation: cooling the milk in the step 4), adding the primary fermentation liquid obtained in the step 3) according to the weight ratio of 3: 1-4: 1, uniformly mixing, fermenting at 40-42 ℃, and finishing fermentation when the pH is 4.1-4.3 to obtain fermentation liquid;
6) blending and refrigerating: adding 4-8% of a mixture of arabinose and isomaltooligosaccharide and 0.1-0.2% of maltodextrin into the fermentation liquor obtained in the step 5), homogenizing, and refrigerating at 4-6 ℃; and (3) sterilizing the arabinose and the isomaltooligosaccharide in advance, wherein the mass ratio of the arabinose to the isomaltooligosaccharide is 2: 1-3: 1.
2. The method of claim 1, wherein the juice of step 1) is one of apple juice, pear juice, tomato juice, strawberry juice, and orange juice.
3. The method according to claim 1, wherein the ultrasonic power in step 1) is 500w to 600 w.
4. The method of claim 1, wherein the temperature of the culture in step 2) is 40 ℃ to 42 ℃.
5. The preparation method of claim 1, wherein the mass ratio of the milk to the water in the step 4) is 4: 3-1: 1.
6. The method according to claim 1, wherein the fermentation time in step 5) is 2.5 to 3 hours.
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