CN116172069A

CN116172069A - Yoghurt, active lactobacillus beverage, preparation method of yoghurt and active lactobacillus beverage and application of active lactobacillus beverage and active lactobacillus beverage to Opuntia ficus-indica

Info

Publication number: CN116172069A
Application number: CN202111430736.9A
Authority: CN
Inventors: 刘斌; 吴超; 马国文; 张海斌
Original assignee: Inner Mongolia Yili Industrial Group Co Ltd
Current assignee: Inner Mongolia Yili Industrial Group Co Ltd
Priority date: 2021-11-29
Filing date: 2021-11-29
Publication date: 2023-05-30

Abstract

The invention provides a yoghurt, an active lactobacillus beverage, a preparation method thereof and application of Opuntia ficus-indica. The yogurt of the present invention is characterized by comprising 0.1 to 1.2 wt%, preferably 0.3 to 0.6 wt% of Opuntia ficus-indica powder and 0.005 to 0.08 wt%, preferably 0.01 to 0.05 wt% of a strain, preferably one or more of Lactobacillus bulgaricus, streptococcus thermophilus and Bifidobacterium lactis, relative to the total amount of the raw materials. The acidophilus milk and the active lactobacillus beverage containing the Opuntia ficus provided by the invention have the advantages of higher survival rate of the strain in the shelf life, delicious taste and good stability in the shelf life.

Description

Yoghurt, active lactobacillus beverage, preparation method of yoghurt and active lactobacillus beverage and application of active lactobacillus beverage and active lactobacillus beverage to Opuntia ficus-indica

Technical Field

The invention relates to a yoghurt, an active lactobacillus beverage and a preparation method thereof and application of Opuntia ficus-indica, in particular to a yoghurt containing Opuntia ficus-indica, an active lactobacillus beverage and a preparation method thereof and application of Opuntia ficus-indica in preparation of the yoghurt or the active lactobacillus beverage.

Background

Yoghurt is popular to the public because of unique taste, rich nutritional value and health care effect, wherein the active probiotics contained in the yoghurt have the effect of regulatingIntestinal flora, enhancing immunity, and reducing cholesterol. The amount of active probiotics directly affects the functionality and nutritional value of the yoghurt. At present, the viable bacteria count of the commercial yoghurt and the active lactobacillus beverage in the transportation and selling process can be quickly attenuated due to the influence of environmental factors, especially under the condition of cold removal, and the viable bacteria count of the product is often lower than 1 multiplied by 10 ⁶ The functional requirements of CFU/mL affect the functional properties of the product.

Opuntia ficus-indica (l.) mill also known as milpa tower, bawang tree, immortal's hand, is a fleshy shrub or arbor of the genus Opuntia (Opuntia spp.) of the family opuntiaceae, and is mainly distributed in tropical and subtropical regions of arid desert or semi-desert in america and africa. The Opuntia ficus-indica is an edible cactus with high nutrition and medicinal value, and has a eating history of thousands of years. The plant can grow in arid and desert areas, and has extremely high economic potential value. In recent years, more and more researchers have found their abundant nutritional value, health care value and pharmacological activity, and many studies have confirmed the antioxidant effect, antiviral effect, anti-inflammatory effect, immune effect, anti-hyperlipidemia/hypercholesterolemia effect of Opuntia ficus-indica, and health benefits on metabolic syndrome or chronic diseases, especially on obesity, respiratory asthma, gastralgia, type two diabetes mellitus, cardiovascular diseases, etc.

The main components of the stem and leaf of the Opuntia ficus-indica are water (80-95 wt%), carbohydrate (3-7 wt%), fiber (1-2 wt%), protein (0.5-1 wt%). Compared with common vegetables (common cabbage, lettuce and cucumber), the Opuntia ficus-indica has the advantages of uniform protein content, 18 amino acids essential for human bodies and rich tyrosine content. The active ingredients in cactus mainly have six major categories: organic acids, sterols, alkaloids, flavonoids, sugars, and others. The soluble sugar content is low, but the soluble sugar is rich in polysaccharide and flavonoid substances (rutin and quercetin), and the rutin has the effects of maintaining capillary resistance, reducing permeability and brittleness, promoting cell proliferation, preventing hemagglutination, resisting inflammation, resisting allergy, promoting urination, relieving cough, reducing blood fat and the like, and is predicted to play a role in resisting oxidization and preventing and treating cardiovascular diseases. In addition, the Opuntia ficus-indica also contains various microelements, minerals mainly comprise iron, calcium, potassium, iron, zinc, magnesium and phosphorus, and organic acid components in the stems and leaves do not contain phytic acid, so that the absorption of mineral substances in food is facilitated. Therefore, the Opuntia ficus-indica has extremely high nutrition and health care value.

At present, the Opuntia ficus-indica is mainly applied to the fields of health-care foods and medicines, but the application of the Opuntia ficus-indica in dairy products including yoghurt and lactobacillus beverages is less, and no research on the application of the Opuntia ficus-indica in maintaining the viable count of the yoghurt and the active lactobacillus beverages is available.

Disclosure of Invention

Technical problem to be solved by the invention

For yoghurt and active lactobacillus beverage, the active lactobacillus can play the roles of regulating intestinal flora, enhancing immunity and the like only when the active lactobacillus is contained in a sufficient quantity. Most of the yoghourt and the lactobacillus beverage have obviously reduced viable bacteria in shelf life (quality guarantee period), and seriously affect the functionality and nutrition of the product. The main reason is that the strain can continuously ferment during the storage process of the product, particularly the metabolic products of lactic acid, hydrogen peroxide and the like are produced under the condition of cold removal, so that the pH value of the product is reduced, the oxygen content is increased, the growth of thalli is inhibited, and the product is attenuated.

Technical proposal for solving the problems

In order to solve the technical problems, the invention applies the Opuntia ficus-indica to the improvement of the survival rate of the strains of the shelf life of the yoghurt and the active lactobacillus beverage for the first time, and the yoghurt and the active lactobacillus beverage containing the Opuntia ficus-indica are produced by a specific formula and a specific process.

The inventor adds a certain amount of Opuntia ficus-indica powder in preparing yoghurt and lactobacillus beverage, and found that the addition of Opuntia ficus-indica powder can improve the survival rate of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus paracasei and the like. Based on the above findings, the inventors have completed the present invention.

The invention aims to add Opuntia ficus-indica powder into yoghurt and active lactobacillus beverage to improve the survival rate of strains of the yoghurt and the active lactobacillus beverage in shelf life. Further, the Opuntia ficus-indica powder, the galactooligosaccharide and the inulin are simultaneously added into the yoghurt and the active lactobacillus beverage, so that the survival rate of the strains of the yoghurt and the active lactobacillus beverage in the shelf life is obviously improved.

Another object of the present invention is to add Opuntia ficus-indica powder to yoghurt and active lactic acid bacteria beverages to improve the stability of the yoghurt and active lactic acid bacteria beverages over shelf life.

In addition, the invention provides the yogurt and active lactobacillus beverage containing the Opuntia ficus-indica with higher nutritive value by adding the Opuntia ficus-indica powder into the yogurt and the lactobacillus beverage, and the varieties of the fermented milk and the lactobacillus beverage are increased.

Specifically, according to one aspect of the present invention, there is provided:

(1) Yoghurt, characterized in that it comprises 0.1 to 1.2% by weight, preferably 0.3 to 0.6% by weight of opuntia ficus-indica powder and 0.005 to 0.08% by weight, preferably 0.01 to 0.05% by weight of a bacterial species, preferably one or more of lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium lactis, relative to the total amount of raw materials.

(2) The yogurt according to (1) above, further comprising one or more of functional raw materials, sweet substances, stabilizers, and flavoring agents, wherein the functional raw materials include one or more of fructooligosaccharides, galactooligosaccharides, xylooligosaccharides, isomaltooligosaccharides, soy oligosaccharides, and inulin.

(3) Yoghurt as claimed in the above (2), characterized in that it comprises 0.2 to 1.5% by weight, preferably 0.5 to 0.8% by weight of galacto-oligosaccharides and 1.0 to 10% by weight, preferably 2 to 6% by weight of inulin relative to the total amount of raw materials.

(4) Yoghurt as claimed in the above (1), comprising, relative to the total amount of raw materials: 6 to 7 weight percent of white granulated sugar, 0.3 to 0.6 weight percent of Opuntia ficus-indica powder, 0.5 to 0.8 weight percent of galacto-oligosaccharides, 2 to 6 weight percent of inulin, 0.05 to 0.25 weight percent of low-fat pectin, 0.3 to 1 weight percent of modified starch, 0.1 to 0.5 weight percent of gelatin, 0.1 to 0.6 weight percent of agar, 0.02 to 0.08 weight percent of mixed strain starter serving as strain and the balance of raw milk, wherein the raw milk is preferably full-fat milk.

(5) An active lactic acid bacteria beverage characterized by comprising 0.02 to 0.5 wt%, preferably 0.06 to 0.3 wt% of Opuntia ficus-indica powder and 0.001 to 0.02 wt%, preferably 0.002 to 0.01 wt% of a bacterial species, preferably lactobacillus paracasei, relative to the total amount of raw materials.

(6) The active lactic acid bacteria beverage according to the above (5), further comprising one or more of functional raw materials, sweet substances, stabilizers, and edible essence, wherein the functional raw materials include one or more of fructo-oligosaccharides, galacto-oligosaccharides, xylo-oligosaccharides, isomalto-oligosaccharides, soy oligosaccharides, and inulin.

(7) The active lactic acid bacteria beverage according to (6) above, wherein the active lactic acid bacteria beverage comprises 0.04 to 0.6% by weight, preferably 0.1 to 0.4% by weight of galactooligosaccharide and 0.2 to 4% by weight, preferably 0.6 to 2.5% by weight of inulin, based on the total amount of the raw materials.

(8) The active lactic acid bacteria beverage according to (5) above, wherein the active lactic acid bacteria beverage comprises, relative to the total amount of the raw materials: 2.2 to 5.0 weight percent of skimmed milk powder, 0.3 to 1.2 weight percent of glucose, 0.06 to 0.3 weight percent of Opuntia ficus-indica powder, 0.1 to 0.4 weight percent of galacto-oligosaccharides, 0.6 to 2.5 weight percent of inulin, 10 to 15 weight percent of white granulated sugar, 0.01 to 0.3 weight percent of citric acid or lactic acid, 0.002 to 0.01 weight percent of lactobacillus paracasei and pure water.

(9) A method for preparing yoghurt, which is characterized by comprising the following steps: melting, homogenizing, sterilizing and fermenting,

the material melting step comprises the following steps: heating raw milk to 55-60 ℃, and adding the dry-mixed powder of the Opuntia ficus-indica and a part of other raw materials after the dry-mixed powder is uniformly mixed.

(10) The preparation method of the active lactobacillus beverage is characterized by comprising the following steps of: preparing fermented milk, preparing sugar solution, blending,

in the step of preparing the fermented milk, comprising: heating the reduced milk obtained from the skimmed milk powder to 55-60 ℃, and adding the dry-mixed and uniform Opuntia ficus-indica powder and a part of other raw materials.

(11) Use of opuntia ficus-indica for the preparation of a yoghurt or an active lactic acid bacteria beverage for maintaining the viable count or the bacterial strain viability in said yoghurt or active lactic acid bacteria beverage.

Advantageous effects

The acidophilus milk and the active lactobacillus beverage containing the Opuntia ficus provided by the invention have the advantages of higher survival rate of the strain in the shelf life, delicious taste and good stability in the shelf life. The viable count of the yoghourt and the active lactobacillus beverage prepared by the invention is respectively 2 multiplied by 10 in the shelf life ⁶ cfu/ml or more and 2X 10 ⁸ cfu/ml or more, and can be 5×10 respectively when Opuntia Dillenii powder, galactooligosaccharide and inulin are used simultaneously ⁶ cfu/mL or more and 5×10 ⁸ The cfu/ml is higher than the viable count of the commercial yoghurt and the active lactobacillus beverage, and the product of the invention can better exert the functional characteristics of the active probiotics.

Detailed Description

In the following, specific embodiments of the present invention will be described in more detail for further describing technical features, objects and advantageous effects of the present invention, but the scope of the present invention is not limited thereto.

The raw materials and equipment used in the present invention are common raw materials and equipment in the art unless otherwise specified, and the methods used in the present invention are conventional methods in the art unless otherwise specified.

In the present invention,% means weight% and parts means parts by weight unless otherwise specified. The "viable count" as used herein refers to the total number of lactic acid bacteria (lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium lactis) in yogurt and the number of lactobacillus paracasei in an active lactic acid bacteria beverage.

Raw milk as a main raw material of the yoghurt in the invention is fresh milk or reduced milk meeting the purchase standard of raw fresh milk in China, and can be milk, goat milk or camel milk, whole milk, partially defatted low-fat milk or fully defatted skimmed milk. As a preferred embodiment, the total dry matter (hereinafter also referred to as "total dry matter") content of whole milk is 11% to 14%, more preferably 12% to 14%, and the dry matter of skim milk is not less than 8.5%. For the fermented milk base material of the active lactic acid bacteria beverage of the present invention, the protein content of the skim milk powder as a main raw material is not less than 32%.

The yoghurt and the fermented milk base material for preparing the active lactobacillus beverage comprise one or more of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, bifidobacterium longum, bifidobacterium animalis, bifidobacterium lactis, lactobacillus casei, lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus helveticus, lactobacillus paracasei, lactobacillus salivarius, lactobacillus formans, lactobacillus fermentum, lactobacillus reuteri, lactobacillus lactis subspecies lactis and lactobacillus lactis subspecies creamer. Among the species of yoghurt starter, lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium lactis are preferred; based on the weight of the yoghurt, the inoculation amount is 0.005-0.08%, and the preferable addition amount is 0.01-0.05%. Among the active lactobacillus beverage starter strains, lactobacillus paracasei is preferred; the inoculation amount is 0.001% -0.02% based on the weight of the active lactobacillus beverage, and the preferable addition amount is 0.002% -0.01%.

According to the invention, through adding the specific proportion of the Opuntia ficus-indica powder into the yoghurt and the active lactobacillus beverage milk base, active ingredients such as polysaccharide in the Opuntia ficus-indica play a prebiotic function, so that the activity of the lactobacillus is enhanced, the decay of living bacteria is reduced, and meanwhile, the Opuntia ficus-indica is combined with the milk protein in a specific mode, so that the stability of the yoghurt in the shelf life is improved.

The added amount of the Opuntia ficus-indica powder is important for the quality of the yoghurt of the invention and the fermented milk for preparing the active lactobacillus beverageThe influence is that the addition amount of the used Opuntia ficus-indica powder is too high, so that the fermentation time of the yoghurt and the fermented milk for preparing the active lactobacillus beverage can be prolonged, and the stability of the yoghurt is influenced; when the addition amount is too low, the effect of improving the survival rate of the strain is not remarkable. The inventor carries out optimization experiments on the addition amount of the Opuntia ficus-indica powder so as to compare the influence of the different addition amounts of the Opuntia ficus-indica powder on the viable count and acidity in the shelf life of the yoghurt and the active lactobacillus beverage under the same conditions. And finally, finding: if the added amounts of the Opuntia ficus-indica powder used in the yoghurt and the active lactobacillus beverage are 0.1 to 1.2 percent and 0.02 to 0.5 percent respectively, the total number of the lactobacillus can still be kept to be more than 2 multiplied by 10 within the shelf life of 21 days ⁶ cfu/mL is obviously higher than the viable count of the yoghurt without the Opuntia ficus-indica powder; the total number of lactobacillus paracasei is more than 2×10 in 25 days of shelf life ⁸ cfu/ml is significantly higher than that of lactic acid bacteria beverage without Opuntia ficus-indica powder, i.e. the survival rate of the strains of the yoghurt and the active lactic acid bacteria beverage in the shelf life can be improved.

In addition, if Opuntia ficus-indica powder, galacto-oligosaccharides and inulin are used simultaneously in yogurt and active lactobacillus beverage, and the addition amount of Opuntia ficus-indica powder is 0.1% -1.2% and 0.02% -0.5%, respectively, the addition amount of galacto-oligosaccharides is 0.2% -1.5% and 0.04% -0.6%, respectively, and the addition amount of inulin is 1% -10% and 0.2% -4%, respectively, the yogurt can maintain total lactobacillus content > 5×10 in 21 days of shelf life ⁶ cfu/mL, which is significantly higher than that of yogurt viable count without and with only Opuntia ficus-indica powder; the total number of lactobacillus paracasei is more than 5×10 in 25 days of shelf life of active lactobacillus beverage ⁸ cfu/ml, which is significantly higher than that of the lactic acid bacteria beverage without the Opuntia ficus-indica powder and higher than that of the lactic acid bacteria beverage with the Opuntia ficus-indica powder alone.

Further, the inventors synthesized various factors and test results to obtain: the preferable addition amount of the Opuntia ficus-indica powder in the yoghurt is 0.3-0.6%, the preferable addition amount of the galactooligosaccharide is 0.5-0.8%, and the preferable addition amount of the inulin is 2-6%; the preferable addition amount of the Opuntia ficus-indica powder in the active lactobacillus beverage is 0.06% -0.3%, the preferable addition amount of the galactooligosaccharide is 0.1% -0.4%, and the preferable addition amount of the inulin is 0.6% -2.5%.

According to a preferred embodiment of the present invention, the raw material composition of the yoghurt and the active lactic acid bacteria beverage of the present invention may further comprise one or more of conventional ingredients such as sweet substances, stabilizers, functional raw materials, flavoring essences, acidity regulators, etc.

The sweet substance (also called sweetener) is used for regulating the flavor and taste of the product, and can comprise one or more of white granulated sugar, glucose, crystalline fructose, fructose-glucose syrup, xylose, xylitol, erythritol, maltose, maltitol, sucralose, acesulfame potassium, stevioside and fructus Siraitiae Grosvenorii. In the yoghurt, the addition amount of the sweet substance is preferably sucrose sweetness which is 6-7% of the total amount of the raw materials; in the active lactobacillus beverage of the invention, the addition amount of the sweet substance is preferably 10 to 15 percent of the sweetness of the sucrose which is reduced to the total amount of the raw materials.

The stabilizer may include one or more of agar, pectin, CMC, guar gum, carrageenan, gellan gum, xanthan gum, soluble soybean polysaccharide, diacetyl tartaric acid mono-diglyceride, modified starch, gelatin, etc. In a preferred embodiment of the present invention, the yoghurt raw material of the present invention contains the following stabilizers: 0.03 to 0.3 percent of low-fat pectin, 0.3 to 1 percent of modified starch, 0.1 to 0.5 percent of gelatin and 0.1 to 0.6 percent of agar; the active lactobacillus beverage of the invention contains the following stabilizers: 0.01 to 0.1 percent of high-fat pectin and 0.2 to 0.6 percent of soluble soybean polysaccharide.

The functional raw material can comprise one or more of fructo-oligosaccharide, galacto-oligosaccharide, xylo-oligosaccharide, isomalto-oligosaccharide, soy oligosaccharide, inulin and the like, preferably galacto-oligosaccharide and inulin. In a preferred embodiment of the invention, in yoghurt, galacto-oligosaccharides are 0.5-0.8% and inulin is 2-6%; in the lactobacillus beverage, the galacto-oligosaccharide is 0.1 to 0.4 percent and the inulin is 0.6 to 2.5 percent.

In order to further adjust the mouthfeel and the flavor of the yogurt and the active lactobacillus beverage containing the opuntia ficus-indica or improve the appearance of the product, the yogurt and the active lactobacillus beverage containing the opuntia ficus-indica can also contain edible essence. The edible essence can be one or more of artificial synthetic essence, natural essence and natural equivalent essence, and the variety selection and the addition amount of the essence can be operated according to the conventional technology in the field.

The acidity regulator comprises one or more of lactic acid, citric acid, sodium citrate and malic acid.

According to a preferred embodiment of the invention, the raw material composition of the yoghurt of the invention comprises: 6 to 7 percent of white granulated sugar, 0.3 to 0.6 percent of Opuntia Dillenii powder, 0.5 to 0.8 percent of galacto-oligosaccharide, 2 to 6 percent of inulin, 0.05 to 0.25 percent of low-fat pectin, 0.3 to 1 percent of modified starch, 0.1 to 0.5 percent of gelatin, 0.1 to 0.6 percent of agar, 0.02 to 0.08 percent of mixed strain starter serving as strain and the balance of raw milk (preferably full-fat milk). The ingredient composition of the active lactobacillus beverage of the preferred embodiment of the present invention comprises: 2.2 to 5.0 percent of skimmed milk powder, 0.3 to 1.2 percent of glucose, 0.06 to 0.3 percent of Opuntia ficus-indica powder, 0.1 to 0.4 percent of galacto-oligosaccharide, 0.6 to 2.5 percent of inulin, 10 to 15 percent of white granulated sugar or other sweeteners with the same sweetness, 0.01 to 0.3 percent of citric acid or lactic acid, 0.002 to 0.01 percent of lactobacillus paracasei and a proper amount of pure water.

The invention also provides a preparation method of the yogurt containing Opuntia ficus-indica, which comprises the following steps: raw milk is taken as a main raw material, and 0.1 to 1.2 percent of Opuntia ficus-indica powder, sweet substances, stabilizing agents, functional raw materials and the like which are used according to the needs are added, and the yogurt product is prepared by strain fermentation. Specifically, the method mainly comprises the following steps:

1. melting: adding raw milk into a batching tank, heating to 55-60 ℃, adding the Opuntia Dillenii powder and other raw materials such as sweet substances, stabilizers and functional raw materials which are used according to requirements after dry mixing uniformly, and circularly stirring for 15-30 minutes to obtain a batching feed liquid;

2. homogenizing: homogenizing the prepared feed liquid at 60-70 ℃ and 30/180 bar;

3. sterilizing: sterilizing the homogenized feed liquid at 95 ℃ for 300 seconds, and then cooling the feed liquid to 41-43 ℃;

4. fermentation: inoculating the strain into the cooled feed liquid under aseptic condition, stirring for 20-30 min, fermenting for 4-6 hr, and stopping fermentation when acidity reaches 70-75 deg. T, pH to about 4.5.

If the set-type yoghurt is produced, the inoculated materials can be filled into unit packages, then the temperature is kept at 41-43 ℃, the fermentation is carried out for 4-7 hours, when the acidity reaches 70-75 ℃, the temperature of the product is reduced to 2-6 ℃, and the product is refrigerated and cooked for about 12-24 hours, thus obtaining the set-type yoghurt finished product.

If the stirred yoghurt is produced, the fermented yoghurt can be demulsified and immediately cooled to 20-25 ℃, the stirred yoghurt is filled, and after-ripening is carried out at 2-6 ℃ for about 12-24 hours after the filling, thus obtaining the stirred yoghurt finished product.

If the drinking yoghurt is produced, secondary homogenization can be carried out after the fermentation of the yoghurt is finished, the homogenization pressure is 30/100bar, and then filling is carried out, so that the finished product of the drinking yoghurt is obtained.

The yoghourt produced by the invention has good taste and flavor, and the viable count can reach 2 multiplied by 10 under the refrigeration condition within the shelf life of 21 days ⁶ cfu/mL or more and even 5×10 ⁶ Above cfu/mL, unacceptable layering, precipitation and fat floating phenomena are avoided, and obvious peculiar smell is avoided.

In addition, the invention also provides a preparation method of the active lactobacillus beverage containing the Opuntia ficus-indica, which comprises the following steps: after the defatted milk powder is used for hydration and reduction, 0.1 to 1.2 percent of Opuntia ficus-indica powder, glucose, functional raw materials and the like which are used according to the needs are added, and the fermented milk base material for preparing the active lactobacillus beverage is obtained through strain fermentation, and the base material is prepared into the active lactobacillus beverage after being blended with sugar solution, wherein the content of the fermented milk base material is 20 to 40 percent, and the mixed material is subjected to homogenization and aseptic filling to obtain the active lactobacillus beverage product containing the Opuntia ficus-indica. Specifically, the method mainly comprises the following steps:

1. Preparation of fermented milk

(1) Adding the ingredient RO water into an ingredient tank, heating to 45 ℃, adding the skimmed milk powder into a melting tank, stirring for 15-20 minutes, ending melting, standing and hydrating for 30-40 minutes, and obtaining the reduced milk.

(2) Heating the reduced milk to 55-60 ℃, mixing the Opuntia ficus-indica powder, glucose, functional raw materials and the like which are used according to the needs in a dry mode, adding the mixture, and circularly stirring the mixture for 15-30 minutes to obtain the prepared feed liquid.

(3) Homogenizing the prepared feed liquid at the temperature of between 63 and 68 ℃ and the pressure of 30/150 bar.

(4) Sterilizing the homogenized reduced milk at 95 ℃ for 300 seconds, and then cooling the reduced milk to 36-38 ℃.

(5) Adding the strain into the reduced milk after cooling under aseptic condition, stirring for 20-30 min, fermenting for 72-90 hours, stopping fermenting when the acidity reaches 180-200 DEG T, and obtaining the fermented milk.

(6) Demulsification, homogenization and cooling: and demulsifying the fermented milk for 15-20 minutes, homogenizing under 30/150bar, and cooling the homogenized fermented milk to below 10 ℃ for later use.

2. Preparation of sugar solution

(1) Adding ingredient RO water into an ingredient tank, heating to 55-60 ℃, alternately and slowly adding sweet substances, stabilizing agents, acidity regulators and the like through a screen mesh under the condition of stirring the ingredient RO water, and stirring by a high-speed stirrer until the sweet substances, the stabilizing agents, the acidity regulators and the like are uniformly dissolved.

(2) Sterilizing the dissolved sugar solution at 95deg.C for 300 s.

(3) And refrigerating the sugar solution to below 10 ℃ for standby.

3. Blending

(1) Mixing the fermented milk and the sugar solution according to a ratio of 1:4-2:3, so that the acidity of the obtained feed liquid reaches 53-60 DEG T.

(2) The feed solution was homogenized at a pressure of 30/200 bar.

(3) Cooling to below 10deg.C, and aseptically packaging.

The active lactobacillus beverage produced according to the invention has good taste and flavor, and sour and sweet tasteFresh and cool, and the viable count reaches 2×10 under the refrigeration condition within 25 days of quality guarantee period ⁸ cfu/ml or more and even 5X 10 ⁸ Above cfu/ml, unacceptable layering and precipitation phenomena are avoided, and obvious peculiar smell is avoided.

In summary, the invention takes the yoghourt and the active lactobacillus beverage as the carriers and adds the Opuntia ficus-indica powder, thereby providing the yoghourt and the active lactobacillus beverage which can keep higher viable count within the shelf life and respectively reach 2 multiplied by 10 ⁶ cfu/ml or more and 2X 10 ⁸ cfu/ml or more, and further, when Opuntia ficus-indica powder, galacto-oligosaccharides and inulin are added simultaneously, the concentration of the mixture is 5×10 ⁶ cfu/ml or more and 5X 10 ⁸ cfu/ml or more.

The product organically combines the nutrition of the Opuntia ficus-indica and the yoghurt, is suitable for long-term eating of consumers of all ages as daily diet, and is beneficial to human health. The invention combines the probiotic functions of the yoghourt and the lactobacillus beverage with the unique nutritional value of the Opuntia ficus-indica, meets the requirements of current consumers on health food, is suitable for daily drinking of consumers of all ages, and is beneficial to body health. In addition, the invention ensures that the prepared fermented milk and lactobacillus beverage have good flavor, taste, higher viable count and good stability in shelf life through a specific formula and a specific process.

Examples

In order to more clearly illustrate the present invention, the present invention will be further described with reference to examples. It is to be understood by persons skilled in the art that the following detailed description is illustrative and not restrictive, and that this invention is not limited to the details given herein.

In the following examples, BMY and L.casei01 are species of Hansen, specifically, BMY is a mixed species including Lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium lactis, and L.casei01 is Lactobacillus paracasei. In addition, the Opuntia ficus-indica powder used below was purchased from Shanghai garden food technologies Co.

I. Preparation of yogurt and active lactobacillus beverage containing Opuntia Dillenii

Example 1: stirring type yoghurt containing Opuntia ficus-indica and preparation method thereof

1. Raw material formulation (based on 1000g total raw material)

2. The stirred yogurt containing Opuntia ficus-indica of this example was prepared as follows

1. Raw milk: selecting qualified fresh milk, wherein the protein content is more than or equal to 2.8%, the fat content is more than or equal to 3.1% and the dry matter content is about 13%;

2. and (3) batching: heating fresh milk to 55deg.C, mixing white sugar, stabilizer (agar and modified starch), opuntia Dillenii powder, galactooligosaccharide and inulin, adding, and stirring for 20 min to obtain milk material;

3. Homogenizing: preheating the prepared milk material to 65 ℃ for homogenization, wherein the homogenization pressure is 30/150bar;

4. sterilizing and cooling: sterilizing the homogenized material at 95 ℃ for 300s, and cooling the sterilized material to 43 ℃;

5. fermentation: and (3) adding bacteria into the materials in a sterile manner, fermenting for 4.5 hours, stopping fermentation when the acidity reaches 72 ℃, demulsifying the fermented yoghourt, immediately cooling to 25 ℃, filling, refrigerating at 4 ℃ after-ripening for 24 hours after filling, and thus obtaining the finished product.

The yogurt obtained according to the embodiment has unique flavor, fine and smooth taste, and the viable count of the yogurt is more than 5×10 in shelf life ⁶ CFU/mL has good stability, can be refrigerated for more than 21 days at the temperature of 2-10 ℃, does not have unacceptable layering, precipitation and fat floating phenomena in the shelf life, and has basically no change in the mouthfeel and flavor compared with fresh products in the shelf life.

Example 2: set yoghurt containing Opuntia ficus-indica and preparation method thereof

1. Raw material formula (based on 1000g of total raw material)

2. The set yogurt containing Opuntia Dillenii in this example was prepared according to the following method

2. And (3) batching: heating fresh milk to 60deg.C, mixing white sugar, stabilizer (gelatin and modified starch), opuntia Dillenii powder, galactooligosaccharide and inulin, and stirring for 20 min to obtain milk material;

3. homogenizing: preheating the prepared milk material to 68 ℃, homogenizing under 30/180bar;

Example 3: a drinkable yogurt containing Opuntia Dillenii, and its preparation method

1. Raw material formula (based on 1000g of total raw material)

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2. A drinkable yogurt containing Opuntia Dillenii in this example was prepared according to the following method

2. and (3) batching: heating fresh milk to 55deg.C, mixing white sugar, stabilizer (low-fat pectin and modified starch), opuntia Dillenii powder, galactooligosaccharide and inulin, adding, and stirring for 20 min to obtain milk material;

5. fermentation: and adding the strain into the material in a sterile manner, fermenting for 4.5 hours, and stopping fermentation when the acidity reaches 72 ℃. Demulsification of fermented yoghurt and immediate cooling to 25 ℃.

6. And (3) secondary homogenization: homogenizing the demulsified yoghurt at 25 ℃ under the homogenizing pressure of 30/100bar.

7. And (5) filling, and refrigerating and after-ripening for 24 hours at the temperature of 4 ℃ after filling to obtain a finished product.

Example 4

The yogurt of example 4 was prepared in the same manner as in example 1, except that no galactooligosaccharide was added to the product formulation.

Example 5

The yogurt of example 5 was prepared in the same manner as in example 1, except that no inulin was added to the product formulation.

Example 6: active lactobacillus beverage containing Opuntia ficus-indica and preparation method thereof

1. Raw material formula (based on 1000g of total raw material)

Wherein the raw materials (calculated by 1000 g) of the fermented milk are: 125g of skimmed milk powder, 20g of anhydrous glucose, 4g of Opuntia Dillenii powder, 6g of galacto-oligosaccharide, 40g of inulin and 0.1g of L.casei01, and the mixture is supplemented to 1000g by pure water.

2. The active lactic acid bacteria beverage containing Opuntia ficus-indica of this example was prepared as follows

1. Preparation of fermented milk

(1) Adding RO water into a mixing tank, heating to 45deg.C, adding skimmed milk powder into a melting tank, stirring for 20 min, stopping melting, standing and hydrating for 40 min to obtain reduced milk.

(2) And (3) heating the reduced milk to 55 ℃, dry-mixing glucose, opuntia ficus-indica powder, galacto-oligosaccharides and inulin, adding the dry-mixed materials, and circularly stirring the dry-mixed materials for 30 minutes to obtain the prepared feed liquid.

(3) Homogenizing the prepared feed liquid at 65deg.C at 30/150 bar.

(4) Sterilizing the homogenized reduced milk at 95deg.C for 300s, and cooling to 37deg.C.

(5) Adding the strain into the reduced milk under aseptic condition, stirring for 20 min, fermenting for 82 hr, and stopping fermentation when acidity reaches 185 deg.C.

(6) Demulsification, homogenization and cooling: and demulsifying the fermented milk for 20 minutes, homogenizing under 30/150bar, and cooling the homogenized fermented milk to below 10deg.C for use.

2. Preparation of sugar solution

(1) Adding ingredient RO water into an ingredient tank, heating to 55 ℃, alternately and slowly adding sugar (white granulated sugar) and acidity regulator (citric acid and sodium citrate) through a screen in a state of stirring the ingredient RO water, and stirring by a high-speed stirrer until the sugar and the acidity regulator are uniformly dissolved.

(2) Sterilizing the dissolved sugar solution at 95deg.C for 300 s.

(3) And refrigerating the sugar solution to below 10 ℃ for standby.

3. Blending

(1) Mixing the fermented milk and the sugar solution according to a ratio of 1:3, and enabling the acidity of the mixed feed liquid to reach 56 DEG T.

(2) The feed solution was homogenized at a pressure of 30/200 bar.

(3) Cooling to below 10deg.C, and aseptically packaging.

The active lactobacillus beverage obtained by the invention has good taste and flavor, sour, sweet and fresh taste, and the number of viable bacteria reaches 5 multiplied by 10 under the refrigeration condition within the shelf life of 25 days ⁸ Above cfu/ml, unacceptable layering and precipitation phenomena are avoided, and obvious peculiar smell is avoided.

Example 7: low-sugar active lactobacillus beverage containing Opuntia Dillenii and preparation method thereof

1. Raw material formula (based on 1000g of total raw material)

Wherein the raw materials (calculated by 1000 g) of the fermented milk are: 125g of skimmed milk powder, 20g of anhydrous glucose, 5g of Opuntia Dillenii powder, 6g of galacto-oligosaccharide, 50g of inulin and 0.1g of L.casei01, and the mixture is supplemented to 1000g by pure water.

2. The low-sugar active lactic acid bacteria beverage containing Opuntia Dillenii in this example was prepared according to the following method

1. Preparation of fermented milk

(3) Homogenizing the prepared feed liquid at 65deg.C at 30/150 bar.

(5) Adding the strain into the reduced milk under aseptic condition, stirring for 20 min, fermenting for 85 hr, and stopping fermentation when acidity reaches 190 deg.C.

2. Preparation of sugar solution

(1) Adding ingredient RO water into an ingredient tank, heating to 60 ℃, alternately and slowly adding sweet substances, stabilizers (pectin and soluble soybean polysaccharide) and acidity regulators (sodium citrate and citric acid) through a screen in a state of stirring the ingredient RO water, and stirring by a high-speed stirrer until the sweet substances, the stabilizers (pectin and soluble soybean polysaccharide) and the acidity regulators are uniformly dissolved.

(2) Sterilizing the dissolved sugar solution at 95deg.C for 300 s.

(3) And refrigerating the sugar solution to below 10 ℃ for standby.

3. Blending

(1) Mixing the fermented milk and the sugar solution according to a ratio of 1:3, so that the acidity of the mixed feed liquid reaches 58 degrees T.

(2) The feed solution was homogenized at a pressure of 30/200 bar.

(3) Cooling to below 10deg.C, and aseptically packaging.

The active lactobacillus beverage produced according to the invention has good taste and flavor, sweet and sour taste, and the number of viable bacteria reaches 5×10 under the refrigeration condition within 25 days of quality guarantee period ⁸ Above cfu/ml, unacceptable layering and precipitation phenomena are avoided, and obvious peculiar smell is avoided.

Example 8

The lactic acid bacteria beverage of example 8 was prepared in the same manner as in example 6, except that galactooligosaccharide was not added to the formulation of the product.

Example 9

Inulin is not added in the formula of the product, and the lactobacillus beverage of example 9 is prepared in the same way as in example 6.

The effects of Opuntia ficus-indica on fermentation time, viable count in shelf life, acidity in shelf life and stability of yogurt and active lactobacillus beverage are studied below.

Specifically, by changing the addition amount of the Opuntia ficus-indica powder, a series of yogurt experimental examples were obtained in the same manner as in example 1 with other ingredients and preparation methods. In addition, a series of active lactobacillus beverage experiments were obtained by changing the addition amount of the Opuntia ficus-indica powder and other ingredients and preparation methods in the same way as in example 6.

The results are shown in tables 1 to 7 below.

TABLE 1 Effect of different addition levels of Opuntia Dillenii powder on yogurt fermentation time

Remarks: the fermentation time is the time required for the acidity of the yoghurt to reach 72 DEG T at the end point.

TABLE 2 Effect of varying amounts of Opuntia Dillenii powder on fermentation time for preparing milk base of active lactic acid bacteria beverage

Remarks: the fermentation time is the time required for the acidity of the end point of the fermented milk to reach 180 DEG T.

From tables 1 and 2, it is known that the added amount of the Opuntia ficus-indica powder has a remarkable influence on the fermentation time of milk base of the yoghurt and the active lactobacillus beverage in the invention, and the fermentation time is close to the fermentation time of the product without the Opuntia ficus-indica powder when the added amount of the yoghurt is 0.3% -0.6% and the fermentation time is obviously prolonged when the added amount of the Opuntia ficus-indica powder is increased, thereby influencing the production efficiency of the product.

TABLE 3 Effect of different addition levels of Opuntia Dillenii powder on viable count during yogurt shelf life

As is clear from Table 3, in the present invention, the added amount of Opuntia ficus-indica powder has a significant effect on the viable count of the yogurt during the shelf life, and when the Opuntia ficus-indica powder is added singly in the product, the viable count reaches 3X 10 when the preferred added amount of Opuntia ficus-indica powder is within the range of 0.3% -0.6% of the added amount of the yogurt ⁶ CFU/mL and significantly higher than yogurt without added opuntia ficus-indica powder. The viable count of the control group product is lower than 1×10 at 21 days of shelf life ⁶ CFU/mL, and further increasing the addition amount of the Opuntia ficus-indica powder has no influence on the number of viable bacteria of the yoghurt. In addition, when the Opuntia ficus-indica powder, galacto-oligosaccharides and inulin are added into the product according to a specific proportion, the viable count of the product can be further increased, and the shelf life can reach 5×10 ⁶ The number of viable bacteria is superior to that of single-added Opuntia ficus-indica powder when CFU/mL is above.

TABLE 4 influence of different addition levels of Opuntia Dillenii powder on acidity in shelf life of yogurt

As is clear from table 4, in the range of the addition of the opuntia ficus-indica powder of the present invention, the effect of the addition of the opuntia ficus-indica powder on the acidity of the yogurt shelf life was insignificant, and in the preferred addition range of the opuntia ficus-indica powder, that is, the addition amount was 0.3% to 0.6%, the acidity in the shelf life was close to that of the control group product, and the addition of a certain amount of galacto-oligosaccharide and inulin did not affect the acidity of the yogurt shelf life.

TABLE 5 Effect of varying amounts of Opuntia Dillenii powder on the number of viable bacteria in the shelf life of active lactic acid bacteria beverages

As is clear from Table 5, in the present invention, the added amount of Opuntia ficus-indica powder has a significant effect on the number of viable bacteria of the active lactic acid bacteria beverage in shelf life, and when the Opuntia ficus-indica powder is added singly in the product, the number of viable bacteria reaches 3X 10 at the end of the shelf life (shelf life) within the preferred range of the added amount of Opuntia ficus-indica powder, that is, when the added amount of the active lactic acid bacteria beverage is 0.06% -0.3% ⁸ CFU/mL and is significantly higher than lactic acid bacteria beverage without Opuntia ficus-indica powder. The viable count of the control group product is lower than 1×10 at 25 days of shelf life ⁸ CFU/mL, and further increasing the addition amount of the Opuntia ficus-indica powder has no influence on the viable count of the lactobacillus beverage. In addition, when the Opuntia ficus-indica powder, galacto-oligosaccharides and inulin are added into the product according to a specific proportion, the viable count of the product can be further increased, and the shelf life can reach 5×10 ⁸ The number of viable bacteria is superior to that of single-added Opuntia ficus-indica powder when CFU/mL is above.

TABLE 6 influence of different addition levels of Opuntia Dillenii powder on acidity during shelf life of active lactic acid bacteria beverage

As is clear from table 6, in the range of the addition of the opuntia ficus-indica powder of the present invention, the addition of the opuntia ficus-indica powder had no significant effect on the acidity of the shelf life of the active lactobacillus beverage, and in the preferred addition range of the opuntia ficus-indica powder, i.e., the addition amount was 0.06% to 0.3%, the acidity in the shelf life was close to that of the control group product, and the addition of a certain amount of galacto-oligosaccharide and inulin had no effect on the acidity of the shelf life of the yogurt.

TABLE 7 Effect of varying amounts of Opuntia Dillenii powder on yogurt stability

As is clear from table 7, the addition of the opuntia ficus-indica powder does not adversely affect the stability and quality of the yogurt within the range of the inventive opuntia ficus-indica powder. And the stability in the shelf life is better than that of the products of the control group and other additive amounts when the additive amount of the Opuntia ficus-indica powder is in the preferable additive amount range, namely, the additive amount is 0.3-0.6 percent.

Comparative example 1

The yogurt of comparative example 1 was prepared as a control without the addition of Opuntia ficus-indica powder, galacto-oligosaccharides and inulin to the product formulation.

Comparative example 2

The yogurt of comparative example 2 was prepared as a control without the addition of Opuntia Dillenii powder to the product formulation, otherwise as in example 1.

Comparative example 3

The lactic acid bacteria beverage of comparative example 3 was prepared as a control without the addition of Opuntia ficus-indica powder, galacto-oligosaccharides and inulin to the formulation of the product, otherwise as in example 6.

Comparative example 4

The formula of the product was not added with Opuntia ficus-indica powder, and the lactic acid bacteria beverage of comparative example 4 was prepared as a control in the same manner as in example 6.

Comparative example 5

1. Raw material formula (based on 1000g of total raw material)

Wherein the raw materials (calculated by 1000 g) of the fermented milk are: 125g of skimmed milk powder, 20g of anhydrous glucose, 0.1g of L.casei01 and 1000g of the skimmed milk powder are supplemented with pure water.

2. The production process is the same as in example 7

The active lactobacillus beverage of comparative example 5 was prepared by adding the Opuntia ficus-indica powder, galactooligosaccharide and inulin together with saccharides, stabilizers, etc. during the preparation of the sugar solution.

II. Evaluation of Performance

1. Taste test of yogurt containing Opuntia Dillenii

Taste mode: the 60-person scoring evaluation was performed on the example and comparative example products by a manner of unnamed scoring, and scoring was performed from the tissue state, color, sweet-sour ratio, flavor, mouthfeel, and comprehensive evaluation, respectively. The score was 10 points full, the higher the score, the better the effect, and the average score was determined by statistical analysis of the taste results, as shown in table 8.

TABLE 8

Index (I)	Example 1	Example 2	Example 3	Example 4	Example 5	Comparative example 1	Comparative example 2
								Tissue state	8.35	8.57	8.40	8.45	8.53	8.72	8.48
Color	7.65	7.86	8.12	7.73	7.95	7.55	8.02
								Ratio of sweet to sour	8.70	8.65	8.82	8.75	8.73	8.76	8.57
Flavor of	8.52	8.90	8.71	8.60	8.81	8.83	8.64
								Mouthfeel of the product	8.39	8.48	8.40	8.52	8.45	8.62	8.53
Comprehensive evaluation	8.60	8.42	8.56	8.63	8.73	8.75	8.51

As can be seen from the results of taste tests, the yogurt containing Opuntia ficus-indica has been accepted by most tasters in terms of flavor, mouthfeel and the like, and has a good effect.

2. Yogurt containing Opuntia ficus-indica with viable count changed during shelf life

The viable count of examples 1-5 and comparative examples 1-2 of the present invention was examined for shelf life according to GB 4789.35-2016, and the results are shown in Table 9.

TABLE 9

The results of the viable count detection show that the total number of lactic acid bacteria of the products of examples 1-5, namely the yogurt added with Opuntia ficus-indica powder, is significantly higher than that of the comparative example product in shelf life. Examples the number of viable bacteria was greater than 3X 10 at 21 days ⁶ CFU/mL, especially examples 1-3 with the simultaneous addition of Opuntia Dillenii powder, galactooligosaccharide and inulin, viable count of greater than 5×10 ⁶ CFU/mL, while the viable count of the comparative sample was already lower than 1X 10 ⁶ CFU/mL。

3. Taste test of active lactobacillus beverage containing Opuntia Dillenii

Taste mode: the products of the examples and comparative examples were scored by 60 persons using unnamed scoring, scoring from color, freshness, sweet-sour ratio, flavor and overall evaluation, respectively. The score was 10 minutes full, the higher the score, the better the effect, and the average score was obtained by statistically analyzing the taste results, and the results are shown in table 10.

Table 10

Index (I)	Example 6	Example 7	Example 8	Example 9	Comparative example 3	Comparative example 4	Comparative example 5
								Color	8.45	8.37	8.50	8.46	8.52	8.40	8.50
Fresh and cool degree	8.75	8.62	8.65	8.72	8.58	8.70	8.68
								Ratio of sweet to sour	8.50	8.41	8.55	8.49	8.65	8.57	8.61
Flavor of	8.62	8.26	8.65	8.52	8.60	8.56	8.29
								Comprehensive evaluation	8.65	8.42	8.69	8.59	8.62	8.60	8.46

As can be seen from the results of taste tests, the active lactobacillus beverage containing the Opuntia ficus-indica has better effect because the active lactobacillus beverage is approved by most tasters in aspects of flavor, freshness, sweet-sour ratio and the like.

4. Active lactobacillus beverage containing Opuntia ficus-indica with viable bacteria number changed in shelf life

The viable count of examples 6 to 9 and comparative examples 3 to 5 of the present invention was examined for shelf life according to GB 4789.35-2016, and the results are shown in Table 11.

TABLE 11

The results of the viable count detection show that the viable count of the products of examples 6-9, namely the active lactobacillus beverage added with the Opuntia ficus-indica powder, is significantly higher than that of the comparative example product in the shelf life. Examples samples were greater than 3X 10 viable count at 25 days ⁸ CFU/mL, especially examples 6-7 with simultaneous addition of Opuntia Dillenii powder, galactooligosaccharide and inulin, viable count of greater than 5×10 ⁸ CFU/mL. In contrast, the samples of comparative examples 3 and 4 were not added with Opuntia ficus-indica powder, and the viable count was already below 1X 10 at the end of the shelf life ⁸ CFU/mL; in the sample of the comparative example 5, the Opuntia ficus-indica powder is added into the sugar solution, and does not participate in the fermentation process of the strain, so that the activity of the strain is attenuated rapidly, and the number of viable bacteria is low.

5. Stability verification result of active lactobacillus beverage containing Opuntia ficus-indica in shelf life

The stability of the active lactobacillus beverages of the example and comparative example products at shelf life was tested. Specifically, the state of the tissue during the shelf life was visually observed, and the degree of water separation and the centrifugal sedimentation rate were measured. Water out means the height of the water layer, measured with a ruler. The eccentricity measuring method comprises the following steps: taking a certain amount of sample, putting the sample into a centrifuge tube, centrifuging at 3500rpm for 15 minutes at 20 ℃, slowly pouring out supernatant after the completion of the centrifugation, inverting until no supernatant flows out, weighing the mass of sediment, and dividing the mass of sediment by the mass of the sample to obtain the eccentricity. The results of stability verification at shelf life are shown in table 12.

Table 12

The stability verification result shows that: the stability, including water out and eccentricity, of the products of examples 6-9 and comparative example 5, i.e. the active lactic acid bacteria drink added with Opuntia ficus-indica powder, over shelf life was superior to the products of comparative examples 3 and 4.

The embodiments and examples of the present invention have been described above. However, the present invention is not limited to the above.

Possibility of industrial application

The invention provides the yogurt and active lactobacillus beverage containing the Opuntia ficus-indica with higher nutritive value by adding the Opuntia ficus-indica powder into the yogurt and the lactobacillus beverage, and increases the varieties of the fermented milk and the lactobacillus beverage. The acidophilus milk and the active lactobacillus beverage containing the Opuntia ficus provided by the invention have the advantages of higher survival rate of the strain in the shelf life, delicious taste and good stability in the shelf life. The fermented dairy product can be stirred yoghurt, set yoghurt or drinking yoghurt. The product has the functional characteristics of yoghourt or lactobacillus beverage, has the unique nutritional value of the Opuntia ficus-indica, is suitable for long-term eating as daily diet by consumers of all ages, and is beneficial to health.

Claims

1. Yoghurt, characterized in that it comprises 0.1 to 1.2% by weight, preferably 0.3 to 0.6% by weight of opuntia ficus-indica powder and 0.005 to 0.08% by weight, preferably 0.01 to 0.05% by weight of a bacterial species, preferably one or more of lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium lactis, relative to the total amount of raw materials.

2. The yogurt of claim 1, further comprising one or more of a functional material, a sweetener, a stabilizer, and a flavoring agent,

preferably, the functional raw materials comprise one or more of fructo-oligosaccharide, galacto-oligosaccharide, xylo-oligosaccharide, isomalto-oligosaccharide, soy oligosaccharide and inulin.

3. Yoghurt as claimed in claim 2, comprising 0.2 to 1.5% by weight, preferably 0.5 to 0.8% by weight galacto-oligosaccharides and 1.0 to 10% by weight, preferably 2 to 6% by weight inulin relative to the total amount of raw materials.

4. Yoghurt as claimed in claim 1, comprising, relative to the total amount of raw materials: 6 to 7 weight percent of white granulated sugar, 0.3 to 0.6 weight percent of Opuntia ficus-indica powder, 0.5 to 0.8 weight percent of galacto-oligosaccharides, 2 to 6 weight percent of inulin, 0.05 to 0.25 weight percent of low-fat pectin, 0.3 to 1 weight percent of modified starch, 0.1 to 0.5 weight percent of gelatin, 0.1 to 0.6 weight percent of agar, 0.02 to 0.08 weight percent of mixed strain starter serving as strain and the balance of raw milk, wherein the raw milk is preferably full-fat milk.

5. An active lactic acid bacteria beverage characterized by comprising 0.02 to 0.5 wt%, preferably 0.06 to 0.3 wt% of Opuntia ficus-indica powder and 0.001 to 0.02 wt%, preferably 0.002 to 0.01 wt% of a bacterial species, preferably lactobacillus paracasei, relative to the total amount of raw materials.

6. The active lactic acid bacteria beverage of claim 5, further comprising one or more of a functional material, a sweet substance, a stabilizer, and an edible essence,

7. Active lactic acid bacteria beverage according to claim 6, characterized in that it comprises 0.04 to 0.6 wt. -%, preferably 0.1 to 0.4 wt. -% galacto oligosaccharides and 0.2 to 4 wt. -%, preferably 0.6 to 2.5 wt. -% inulin, relative to the total amount of raw materials.

8. The active lactic acid bacteria beverage according to claim 5, comprising, relative to the total amount of raw materials: 2.2 to 5.0 weight percent of skimmed milk powder, 0.3 to 1.2 weight percent of glucose, 0.06 to 0.3 weight percent of Opuntia ficus-indica powder, 0.1 to 0.4 weight percent of galacto-oligosaccharides, 0.6 to 2.5 weight percent of inulin, 10 to 15 weight percent of white granulated sugar, 0.01 to 0.3 weight percent of citric acid or lactic acid, 0.002 to 0.01 weight percent of lactobacillus paracasei and pure water.

9. A method for preparing yoghurt, which is characterized by comprising the following steps: melting, homogenizing, sterilizing and fermenting,

the material melting step comprises the following steps: heating raw milk, mixing Opuntia Dillenii powder with a part of other raw materials, and adding.

10. The preparation method of the active lactobacillus beverage is characterized by comprising the following steps of: preparing fermented milk, preparing sugar solution, blending,

in the step of preparing the fermented milk, comprising: heating the reduced milk obtained from the skimmed milk powder, and adding the dry-mixed and uniform Opuntia ficus-indica powder and a part of other raw materials.

11. Use of opuntia ficus-indica for the preparation of a yoghurt or an active lactic acid bacteria beverage for maintaining the viable count or the bacterial strain viability in said yoghurt or active lactic acid bacteria beverage.