Probiotic plant yoghurt powder

文档序号：1398999 发布日期：2020-03-06 浏览：32次中文

阅读说明：本技术 一种益生菌植物酸奶粉 (Probiotic plant yoghurt powder ) 是由邱美君于 2019-12-04 设计创作，主要内容包括：本发明公开了一种益生菌植物酸奶粉,包括：植物基蛋白、大豆蛋白、椰子粉、全脂乳粉、植物基蛋白和全脂乳粉混合蛋白四种基础原料,添加白砂糖,益生菌粉。所述益生菌粉,包括:麦芽糊精、低聚果糖、乳双歧杆菌、鼠李糖乳杆菌、植物乳杆菌、两歧双歧杆菌、嗜酸乳杆菌、长双歧杆菌、保加利亚乳杆菌、干酪乳杆菌、嗜热链球菌、凝结芽孢杆菌等。其中,制作好的酸奶发酵成功率高,口感稳定,操作方便,标准化；成品酸奶中乳酸菌总数多,活性高。此外,还公开了其他种类的酸奶粉。(The invention discloses probiotic plant yoghurt powder, which comprises the following components: plant-based protein, soybean protein, coconut powder, whole milk powder, mixed protein of plant-based protein and whole milk powder, white granulated sugar and probiotic powder. The probiotic powder comprises maltodextrin, fructo-oligosaccharide, bifidobacterium lactis, lactobacillus rhamnosus, lactobacillus plantarum, bifidobacterium bifidum, lactobacillus acidophilus, bifidobacterium longum, lactobacillus bulgaricus, lactobacillus casei, streptococcus thermophilus, bacillus coagulans and the like. The prepared yoghourt has high fermentation success rate, stable taste, convenient operation and standardization; the total number of lactobacillus in the finished product of the yoghourt is large, and the activity is high. In addition, other types of yogurt powders are disclosed.)

1. The probiotic plant yoghurt powder is characterized in that plant-based protein powder is used as a basic raw material, white granulated sugar is added, powder lactic acid bacteria are added, and the mixture is mixed with purified water and then fermented to prepare the probiotic yoghurt, and the probiotic plant yoghurt powder comprises the following components:

plant-based protein powder, white granulated sugar and probiotic powder, wherein the plant-based protein powder accounts for 50-69% by weight, and the white granulated sugar accounts for: 10 to 30 percent;

the probiotic powder comprises:

maltodextrin, fructo-oligosaccharide, Bifidobacterium lactis, Lactobacillus rhamnosus, Lactobacillus plantarum, Bifidobacterium bifidum, Lactobacillus acidophilus, Bifidobacterium longum, Lactobacillus bulgaricus, Lactobacillus casei, Streptococcus thermophilus, and Bacillus coagulans,

maltodextrin, 2: 0-0.9%, fructo-oligosaccharide: 0 to 0.5 percent of the total weight of the mixture,

0.1-0.5% of bifidobacterium lactis, 0.1-0.5% of lactobacillus rhamnosus: 0 to 0.1 percent of the total weight of the mixture,

lactobacillus plantarum: 0-0.1%, bifidobacterium bifidum: 0 to 0.1 percent of the total weight of the mixture,

lactobacillus acidophilus: 0 to 0.1 percent of bifidobacterium longum,

lactobacillus bulgaricus: 0.1 to 0.5 percent of lactobacillus casei, 0 to 0.1 percent of lactobacillus casei,

streptococcus thermophilus: 0 to 0.1 percent of bacillus coagulans and 0 to 0.2 percent of bacillus coagulans.

2. The probiotic plant yoghurt powder of claim 1, wherein the total number of lactic acid bacteria in the probiotic powder is as follows:

lactic acid bacteria Name (R) Total number of lactic acid bacteria, CFU/g Bifidobacterium lactis ≧5×10⁶ Lactobacillus bulgaricus ≧5×10⁶ Lactobacillus rhamnosus 0--3×10⁶ Lactobacillus plantarum 0--3×10⁶ Bifidobacterium bifidum 0--3×10⁶ Lactobacillus acidophilus 0--3×10⁶ Bifidobacterium longum 0--3×10⁶ Lactobacillus casei 0--3×10⁶ Streptococcus thermophilus 0--3×10⁶ Bacillus coagulans 0--3×10⁶

。

3. The probiotic plant yoghurt powder of claim 1 or 2, wherein one or a combination of the following is added to the probiotic yoghurt powder:

coconut powder, fruit powder, vegetable powder, ginger powder, black bean powder, peanut powder, sesame powder, almond powder, walnut powder, red date powder, coffee powder and sea salt;

wherein the weight portions are as follows:

black bean powder: 0-25%, coconut flour: 0 to 15 percent;

fruit powder: 0-15%, vegetable powder: 0 to 10 percent;

ginger powder: 0-4%, sea salt: 0 to 5 percent;

peanut powder: 0-5%, sesame powder: 0 to 5 percent; almond powder: 0-2%, walnut powder: 0-5%, red date powder: 0-3% of coffee powder and 0-10% of coffee powder.

4. A probiotic soybean yoghurt powder is characterized in that soybean meal is taken as a basic raw material, white granulated sugar is added, powder lactobacillus is added, and the probiotic yoghurt powder is prepared by fermentation after being mixed with purified water, and comprises the following components:

soybean meal, white granulated sugar and probiotic powder, wherein the weight parts of the components are as follows: soybean meal: 69-89%, white granulated sugar: 10 to 30 percent;

the probiotic powder comprises:

maltodextrin, 2: 0-0.9%, fructo-oligosaccharide: 0 to 0.5 percent;

0.1-0.5% of bifidobacterium lactis, 0.1-0.5% of lactobacillus rhamnosus: 0 to 0.1 percent;

lactobacillus plantarum: 0-0.1%, bifidobacterium bifidum: 0 to 0.1 percent;

lactobacillus acidophilus: 0 to 0.1 percent of bifidobacterium longum, 0 to 0.1 percent of bifidobacterium longum;

lactobacillus bulgaricus: 0.1-0.5 percent of lactobacillus casei and 0-0.1 percent of lactobacillus casei;

streptococcus thermophilus: 0 to 0.1 percent of bacillus coagulans and 0 to 0.2 percent of bacillus coagulans.

5. The probiotic soy yoghurt powder of claim 4, comprising: the total number of various lactic acid bacteria in the probiotic powder is as follows:

。

6. The probiotic soybean yoghurt powder of claim 4, wherein one or a combination of the following is further added to the probiotic yoghurt powder:

coconut powder, fruit powder, vegetable powder, ginger powder, peanut powder, sesame powder, almond powder, walnut powder, red date powder, coffee powder, sea salt, whole milk powder, whey protein powder, non-dairy creamer, pectin, carrageenan, starch, edible essence and the like;

wherein the weight portions are as follows:

coconut powder: 0-15%, fruit powder: 0-15%, vegetable powder: 0 to 10 percent;

ginger powder: 0-4%, sea salt: 0 to 5 percent;

peanut powder: 0-5%, sesame powder: 0 to 5 percent;

almond powder: 0-2%, walnut powder: 0 to 5 percent;

red date powder: 0-3% of coffee powder and 0-10% of coffee powder.

7. A probiotic milk yoghurt powder is characterized in that whole milk powder is taken as a basic raw material, white granulated sugar is added, powder lactobacillus is added, and the probiotic yoghurt powder is prepared by fermentation after being mixed with purified water, and comprises the following components:

the milk powder comprises the following components in parts by weight: 60-77% white granulated sugar: 22 to 39 percent of the total weight of the mixture,

probiotic powder: maltodextrin, 2: 0-0.9%, fructo-oligosaccharide: 0 to 0.5 percent;

0.1-0.5% of bifidobacterium lactis, 0.1-0.5% of lactobacillus rhamnosus: 0 to 0.1 percent;

lactobacillus plantarum: 0-0.1%, bifidobacterium bifidum: 0 to 0.1 percent;

lactobacillus acidophilus: 0 to 0.1 percent of bifidobacterium longum, 0 to 0.1 percent of bifidobacterium longum;

lactobacillus bulgaricus: 0.1-0.5 percent of lactobacillus casei and 0-0.1 percent of lactobacillus casei;

streptococcus thermophilus: 0 to 0.1 percent of bacillus coagulans, 0 to 0.2 percent of bacillus coagulans;

the total number of the various lactic acid bacteria in the probiotic powder is as follows:

。

8. The probiotic yoghurt powder of claim 7, further comprising one or more of the following components:

fruit powder, vegetable powder, ginger powder, soybean powder, peanut powder, sesame powder, almond powder, walnut powder, red date powder, coffee powder, sea salt, whole milk powder, whey protein powder, non-dairy creamer, pectin, carrageenan, starch, edible essence and the like;

according to the parts by weight: soybean meal: 0-25%, coconut flour: 0 to 15 percent;

fruit powder: 0-15%, vegetable powder: 0 to 10 percent;

ginger powder: 0-4%, sea salt: 0 to 5 percent;

peanut powder: 0-5%, sesame powder: 0 to 5 percent;

almond powder: 0-2%, walnut powder: 0 to 5 percent;

red date powder: 0-3% of coffee powder and 0-10% of coffee powder.

9. The probiotic double-protein yoghurt powder is characterized in that mixed powder of plant-based protein powder and whole milk powder is used as a basic raw material, white granulated sugar is added, powder lactic acid bacteria are added, and the mixed powder is mixed with purified water and then fermented to prepare the probiotic yoghurt, and the probiotic double-protein yoghurt powder comprises the following components:

the milk powder comprises whole milk powder, plant-based protein powder, white granulated sugar and probiotic powder, and is prepared from the following components in parts by weight:

plant-based protein powder: 30-49%, whole milk powder: 25-45%, white granulated sugar: 10 to 38 percent;

the probiotic powder comprises:

calculating according to the parts by weight: maltodextrin, 2: 0-0.9%, fructo-oligosaccharide: 0 to 0.5 percent;

0.1-0.5% of bifidobacterium lactis, 0.1-0.5% of lactobacillus rhamnosus: 0 to 0.1 percent;

lactobacillus plantarum: 0-0.1%, bifidobacterium bifidum: 0 to 0.1 percent;

lactobacillus acidophilus: 0 to 0.1 percent of bifidobacterium longum, 0 to 0.1 percent of bifidobacterium longum;

lactobacillus bulgaricus: 0.1-0.5 percent of lactobacillus casei and 0-0.1 percent of lactobacillus casei;

streptococcus thermophilus: 0 to 0.1 percent of bacillus coagulans, 0 to 0.2 percent of bacillus coagulans;

the total number of various lactic acid bacteria in the probiotic powder is as follows:

。

10. The probiotic double-protein yoghurt powder as claimed in claim 9, which is further added with one or more of the following components:

the beverage comprises the following components in parts by weight: black bean powder: 0-25%, coconut flour: 0 to 15 percent;

fruit powder: 0-15%, vegetable powder: 0 to 10 percent;

ginger powder: 0-4%, sea salt: 0 to 5 percent;

peanut powder: 0-5%, sesame powder: 0 to 5 percent;

almond powder: 0-2%, walnut powder: 0 to 5 percent;

red date powder: 0-3% of coffee powder and 0-10% of coffee powder.

Technical Field

The invention belongs to the application field of lactic acid bacteria in protein beverage products, and particularly relates to probiotic yoghurt powder.

Background

The yoghurt is a daily food for people, but the following problems are really existed in the process of preparing the yoghurt:

whether the raw materials are suitable for preparing the yoghourt or not is difficult to control;

the sterilization process is complex, and the equipment investment cost is high;

the operation of the strain culture medium is complex, the requirement on the operation key point of production workers is high, the requirement on the acidity control on time and environmental temperature is high, and a refrigerating chamber is needed;

most strains are killed, the activity is lost, and the efficacy of probiotics is greatly reduced.

Disclosure of Invention

The invention aims to solve the technical problem of providing probiotic yoghurt powder, which is used for solving the problems in the prior art.

The technical scheme adopted by the invention for solving the technical problems is as follows:

a probiotic plant yoghurt powder takes plant-based protein powder as a basic raw material, is added with white granulated sugar, is added with powder lactobacillus, is mixed with purified water and then is fermented to prepare the probiotic yoghurt, and comprises the following components:

plant-based protein powder, white granulated sugar and probiotic powder, wherein the soybean powder is 50-69% of the plant-based protein powder, and the white granulated sugar is: 10 to 30 percent;

the probiotic powder comprises:

maltodextrin, 2: 0-0.9%, fructo-oligosaccharide: 0 to 0.5 percent of the total weight of the mixture,

0.1-0.5% of bifidobacterium lactis, 0.1-0.5% of lactobacillus rhamnosus: 0 to 0.1 percent of the total weight of the mixture,

lactobacillus plantarum: 0-0.1%, bifidobacterium bifidum: 0 to 0.1 percent of the total weight of the mixture,

lactobacillus acidophilus: 0 to 0.1 percent of bifidobacterium longum,

lactobacillus bulgaricus: 0.1 to 0.5 percent of lactobacillus casei, 0 to 0.1 percent of lactobacillus casei,

streptococcus thermophilus: 0 to 0.1 percent of bacillus coagulans and 0 to 0.2 percent of bacillus coagulans.

Preferably, the total number of the various lactic acid bacteria in the probiotic powder is as follows:

lactic acid bacteria	Name (R)	Total number of lactic acid bacteria, CFU/g
			Bifidobacterium lactis	≧5×10⁶
	Lactobacillus bulgaricus	≧5×10⁶
			Lactobacillus rhamnosus	0--3×10⁶
	Lactobacillus plantarum	0--3×10⁶
			Bifidobacterium bifidum	0--3×10⁶
	Lactobacillus acidophilus	0--3×10⁶
			Bifidobacterium longum	0--3×10⁶
	Lactobacillus casei	0--3×10⁶
			Streptococcus thermophilus	0--3×10⁶
	Bacillus coagulans	0--3×10⁶

Preferably, the probiotic yoghurt powder is further added with one or a combination of the following components:

coconut powder, fruit powder, vegetable powder, ginger powder, black bean powder, peanut powder, sesame powder, almond powder, walnut powder, red date powder, coffee powder and sea salt;

wherein the weight portions are as follows:

black bean powder: 0-25%, coconut flour: 0 to 15 percent;

fruit powder: 0-15%, vegetable powder: 0 to 10 percent;

ginger powder: 0-4%, sea salt: 0 to 5 percent;

peanut powder: 0-5%, sesame powder: 0 to 5 percent; almond powder: 0-2%, walnut powder: 0-5%, red date powder: 0-3% of coffee powder and 0-10% of coffee powder.

A probiotic soybean yoghurt powder is prepared by taking soybean powder as a basic raw material, adding white granulated sugar, adding powder lactobacillus, mixing with purified water, and fermenting, and comprises the following components:

soybean meal, white granulated sugar and probiotic powder, wherein the weight parts of the components are as follows: soybean meal: 69-89%, white granulated sugar: 10 to 30 percent;

the probiotic powder comprises:

maltodextrin, 2: 0-0.9%, fructo-oligosaccharide: 0 to 0.5 percent;

0.1-0.5% of bifidobacterium lactis, 0.1-0.5% of lactobacillus rhamnosus: 0 to 0.1 percent;

lactobacillus plantarum: 0-0.1%, bifidobacterium bifidum: 0 to 0.1 percent;

lactobacillus acidophilus: 0 to 0.1 percent of bifidobacterium longum, 0 to 0.1 percent of bifidobacterium longum;

lactobacillus bulgaricus: 0.1-0.5 percent of lactobacillus casei and 0-0.1 percent of lactobacillus casei;

streptococcus thermophilus: 0 to 0.1 percent of bacillus coagulans and 0 to 0.2 percent of bacillus coagulans.

Preferably, the method comprises the following steps: the total number of various lactic acid bacteria in the probiotic powder is as follows:

lactic acid bacteria	Name (R)	Total number of lactic acid bacteria, CFU/g
			Bifidobacterium lactis	≧5×10⁶
	Lactobacillus bulgaricus	≧5×10⁶
			Lactobacillus rhamnosus	0--3×10⁶
	Lactobacillus plantarum	0--3×10⁶
			Bifidobacterium bifidum	0--3×10⁶
	Lactobacillus acidophilus	0--3×10⁶
			Bifidobacterium longum	0--3×10⁶
	Lactobacillus casei	0--3×10⁶
			Streptococcus thermophilus	0--3×10⁶
	Bacillus coagulans	0--3×10⁶

Preferably, the probiotic soybean yoghurt powder is further added with one or a combination of the following components:

coconut powder, fruit powder, vegetable powder, ginger powder, peanut powder, sesame powder, almond powder, walnut powder, red date powder, coffee powder and sea salt;

wherein the weight portions are as follows:

coconut powder: 0-15%, fruit powder: 0-15%, vegetable powder: 0 to 10 percent;

ginger powder: 0-4%, sea salt: 0 to 5 percent;

peanut powder: 0-5%, sesame powder: 0 to 5 percent;

almond powder: 0-2%, walnut powder: 0 to 5 percent;

red date powder: 0-3% of coffee powder and 0-10% of coffee powder.

A probiotic milk yoghurt powder takes whole milk powder as a basic raw material, white granulated sugar is added, powder lactobacillus is added, and probiotic yoghurt is prepared by fermentation after being mixed with purified water, and comprises the following components:

the milk powder comprises the following components in parts by weight: 60-77% white granulated sugar: 22 to 39 percent of the total weight of the mixture,

probiotic powder: maltodextrin, 2: 0-0.9%, fructo-oligosaccharide: 0 to 0.5 percent;

0.1-0.5% of bifidobacterium lactis, 0.1-0.5% of lactobacillus rhamnosus: 0 to 0.1 percent;

lactobacillus plantarum: 0-0.1%, bifidobacterium bifidum: 0 to 0.1 percent;

lactobacillus acidophilus: 0 to 0.1 percent of bifidobacterium longum, 0 to 0.1 percent of bifidobacterium longum;

lactobacillus bulgaricus: 0.1-0.5 percent of lactobacillus casei and 0-0.1 percent of lactobacillus casei;

streptococcus thermophilus: 0 to 0.1 percent of bacillus coagulans and 0 to 0.2 percent of bacillus coagulans.

The total number of the various lactic acid bacteria in the probiotic powder is as follows:

lactic acid bacteria	Name (R)	Total number of lactic acid bacteria, CFU/g
			Bifidobacterium lactis	≧5×10⁶
	Lactobacillus bulgaricus	≧5×10⁶
			Lactobacillus rhamnosus	0--3×10⁶
	Lactobacillus plantarum	0--3×10⁶
			Bifidobacterium bifidum	0--3×10⁶
	Lactobacillus acidophilus	0--3×10⁶
			Bifidobacterium longum	0--3×10⁶
	Lactobacillus casei	0--3×10⁶
			Streptococcus thermophilus	0--3×10⁶
	Bacillus coagulans	0--3×10⁶

Preferably, the following components or one of the following components are also added:

fruit powder, vegetable powder, ginger powder, soybean powder, peanut powder, sesame powder, almond powder, walnut powder, red date powder, coffee powder, sea salt, whey protein powder, non-dairy creamer, pectin, carrageenan, starch, edible essence and the like.

According to the parts by weight: soybean meal: 0-25%, coconut flour: 0 to 15 percent;

fruit powder: 0-15%, vegetable powder: 0 to 10 percent;

ginger powder: 0-4%, sea salt: 0 to 5 percent;

peanut powder: 0-5%, sesame powder: 0 to 5 percent;

almond powder: 0-2%, walnut powder: 0 to 5 percent;

red date powder: 0-3% of coffee powder and 0-10% of coffee powder.

A probiotics double-protein yoghurt powder takes mixed powder of plant-based protein powder and whole milk powder as a basic raw material, white granulated sugar is added, powder lactobacillus is added, and the probiotics yoghurt is prepared by fermentation after being mixed with purified water, and comprises the following components:

the milk powder comprises whole milk powder, plant-based protein powder, white granulated sugar and probiotic powder, and is prepared from the following components in parts by weight:

soybean meal: 30-49%, whole milk powder: 25-45%, white granulated sugar: 10 to 38 percent;

the probiotic powder comprises:

calculating according to the parts by weight: maltodextrin, 2: 0-0.9%, fructo-oligosaccharide: 0 to 0.5 percent;

0.1-0.5% of bifidobacterium lactis, 0.1-0.5% of lactobacillus rhamnosus: 0 to 0.1 percent;

lactobacillus plantarum: 0-0.1%, bifidobacterium bifidum: 0 to 0.1 percent;

lactobacillus acidophilus: 0 to 0.1 percent of bifidobacterium longum, 0 to 0.1 percent of bifidobacterium longum;

lactobacillus bulgaricus: 0.1-0.5 percent of lactobacillus casei and 0-0.1 percent of lactobacillus casei;

streptococcus thermophilus: 0 to 0.1 percent of bacillus coagulans, 0 to 0.2 percent of bacillus coagulans;

the total number of various lactic acid bacteria in the probiotic powder is as follows:

lactic acid bacteria	Name (R)	Total number of lactic acid bacteria, CFU/g
			Bifidobacterium lactis	≧5×10⁶
	Lactobacillus bulgaricus	≧5×10⁶
			Lactobacillus rhamnosus	0--3×10⁶
	Lactobacillus plantarum	0--3×10⁶
			Bifidobacterium bifidum	0--3×10⁶
	Lactobacillus acidophilus	0--3×10⁶
			Bifidobacterium longum	0--3×10⁶
	Lactobacillus casei	0--3×10⁶
			Streptococcus thermophilus	0--3×10⁶
	Bacillus coagulans	0--3×10⁶

Preferably, the following components or one of the following components are also added:

fruit powder, vegetable powder, ginger powder, black bean powder, peanut powder, sesame powder, almond powder, walnut powder, red date powder, coffee powder, sea salt, whey protein powder, vegetable fat powder, pectin, carrageenan, starch, edible essence and the like.

Calculating according to the parts by weight: black bean powder: 0-25%, coconut flour: 0 to 15 percent;

fruit powder: 0-15%, vegetable powder: 0 to 10 percent;

ginger powder: 0-4%, sea salt: 0 to 5 percent;

peanut powder: 0-5%, sesame powder: 0 to 5 percent;

almond powder: 0-2%, walnut powder: 0 to 5 percent;

red date powder: 0-3% of coffee powder and 0-10% of coffee powder.

Additional features and advantages of the invention will be set forth in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. The objectives and other advantages of the invention may be realized and attained by the methods, steps and methods particularly pointed out in the written description and claims.

Detailed Description

The following embodiments of the present invention will be described in detail with reference to the accompanying examples, so that how to apply the technical means to solve the technical problems and achieve the technical effects can be fully understood and implemented. It should be noted that, as long as there is no conflict, the embodiments and the features of the embodiments of the present invention may be combined with each other, and the technical solutions formed are within the scope of the present invention.

Particularly, the invention takes milk powder and plant-based protein powder as main raw materials, utilizes lactobacillus powder as a carrier, prepares the yoghourt by fermentation after being mixed with purified water (a multi-strain mixed fermentation method), breaks through the limitation of preparing the yoghourt by fresh milk and soymilk in the past, realizes the convenience, quickness and standardization of the yoghourt production and preparation, and solves the breakthrough application of difficult yoghourt production and yoghourt preparation and more equipment investment in the fields of catering, sweetmeats and the like.

The prepared yoghourt has high fermentation success rate, stable taste, convenient operation and standardization; the total number of lactobacillus in the finished product of the yoghourt is large, and the activity is high.

More specifically, the invention provides four kinds of yoghurt powder, which are specifically as follows:

a probiotic plant yoghurt powder comprises:

the probiotic powder comprises:

maltodextrin, 2: 0-0.9%, fructo-oligosaccharide: 0 to 0.5 percent of the total weight of the mixture,

0.1-0.5% of bifidobacterium lactis, 0.1-0.5% of lactobacillus rhamnosus: 0 to 0.1 percent of the total weight of the mixture,

lactobacillus plantarum: 0-0.1%, bifidobacterium bifidum: 0 to 0.1 percent of the total weight of the mixture,

lactobacillus acidophilus: 0 to 0.1 percent of bifidobacterium longum,

lactobacillus bulgaricus: 0.1 to 0.5 percent of lactobacillus casei, 0 to 0.1 percent of lactobacillus casei,

streptococcus thermophilus: 0 to 0.1 percent of bacillus coagulans and 0 to 0.2 percent of bacillus coagulans.

Preferably, the total number of the various lactic acid bacteria in the probiotic powder is as follows:

lactic acid bacteria	Name (R)	Total number of lactic acid bacteria, CFU/g
			Bifidobacterium lactis	≧5×10⁶
	Lactobacillus bulgaricus	≧5×10⁶
			Lactobacillus rhamnosus	0--3×10⁶
	Lactobacillus plantarum	0--3×10⁶
			Bifidobacterium bifidum	0--3×10⁶
	Lactobacillus acidophilus	0--3×10⁶
			Bifidobacterium longum	0--3×10⁶
	Lactobacillus casei	0--3×10⁶
			Streptococcus thermophilus	0--3×10⁶
	Bacillus coagulans	0--3×10⁶

Preferably, the probiotic yoghurt powder is further added with one or a combination of the following components:

coconut powder, fruit powder, vegetable powder, ginger powder, black bean powder, peanut powder, sesame powder, almond powder, walnut powder, red date powder, coffee powder and sea salt;

wherein the weight portions are as follows:

black bean powder: 0-25%, coconut flour: 0 to 15 percent;

fruit powder: 0-15%, vegetable powder: 0 to 10 percent;

ginger powder: 0-4%, sea salt: 0 to 5 percent;

peanut powder: 0-5%, sesame powder: 0 to 5 percent; almond powder: 0-2%, walnut powder: 0-5%, red date powder: 0-3% of coffee powder and 0-10% of coffee powder.

A probiotic soy yogurt powder comprising:

soybean meal, white granulated sugar and probiotic powder, wherein the weight parts of the components are as follows: soybean meal: 69-89%, white granulated sugar: 10 to 30 percent;

the probiotic powder comprises:

maltodextrin, 2: 0-0.9%, fructo-oligosaccharide: 0 to 0.5 percent;

0.1-0.5% of bifidobacterium lactis, 0.1-0.5% of lactobacillus rhamnosus: 0 to 0.1 percent;

lactobacillus plantarum: 0-0.1%, bifidobacterium bifidum: 0 to 0.1 percent;

lactobacillus acidophilus: 0 to 0.1 percent of bifidobacterium longum, 0 to 0.1 percent of bifidobacterium longum;

lactobacillus bulgaricus: 0.1-0.5 percent of lactobacillus casei and 0-0.1 percent of lactobacillus casei;

streptococcus thermophilus: 0 to 0.1 percent of bacillus coagulans and 0 to 0.2 percent of bacillus coagulans.

Preferably, the method comprises the following steps: the total number of various lactic acid bacteria in the probiotic powder is as follows:

lactic acid bacteria	Name (R)	Total number of lactic acid bacteria, CFU/g
			Bifidobacterium lactis	≧5×10⁶
	Lactobacillus bulgaricus	≧5×10⁶
			Lactobacillus rhamnosus	0--3×10⁶
	Lactobacillus plantarum	0--3×10⁶
			Bifidobacterium bifidum	0--3×10⁶
	Lactobacillus acidophilus	0--3×10⁶
			Bifidobacterium longum	0--3×10⁶
	Lactobacillus casei	0--3×10⁶
			Streptococcus thermophilus	0--3×10⁶
	Bacillus coagulans	0--3×10⁶

Preferably, the probiotic yoghurt powder is further added with one or a combination of the following components:

coconut powder, fruit powder, vegetable powder, ginger powder, peanut powder, sesame powder, almond powder, walnut powder, red date powder, coffee powder and sea salt;

wherein the weight portions are as follows:

coconut powder: 0-15%, fruit powder: 0-15%, vegetable powder: 0 to 10 percent;

ginger powder: 0-4%, sea salt: 0 to 5 percent;

peanut powder: 0-5%, sesame powder: 0 to 5 percent;

almond powder: 0-2%, walnut powder: 0 to 5 percent;

red date powder: 0-3% of coffee powder and 0-10% of coffee powder.

A probiotic yogurt powder comprising: