阅读说明：本技术 一种益于补钙的常温酸奶及其制备方法 (Normal-temperature yoghourt beneficial to calcium supplement and preparation method thereof ) 是由 孙颜君 刘振民 苏米亚 徐致远 王磊 莫蓓红 于 2020-12-29 设计创作，主要内容包括：本发明公开了一种益于补钙的常温酸奶,该常温酸奶包括以下质量百分比的原料：无抗奶80.470～86.404％、甜味剂4～8％、乳蛋白粉0.4～0.6％、淀粉8～9％、果胶0.08～0.12％、琼脂0.1～0.15％、结冷胶0.01～0.05％、发酵剂0.006～0.010％、食用香精0～0.1％和稀奶油1～1.5％。发酵剂包括乳酸乳球菌乳酸亚种、乳酸乳球菌乳脂亚种和嗜热链球菌中的一种或多种。甜味剂包括蔗糖和赤藓糖醇；淀粉为物理变性淀粉或者化学改性淀粉,淀粉来源为玉米、蜡质玉米、木薯、马铃薯、小麦、大米和西米中的一种或多种；无抗奶为牛奶、羊奶中的一种或两种。本发明的常温酸奶中维生素K含量高,益于补钙,常温下可放置6～9个月,稳定好,无分层乳清析出现象。(The invention discloses normal-temperature yoghourt beneficial to calcium supplement, which comprises the following raw materials in percentage by mass: 80.470-86.404% of non-antibiotic milk, 4-8% of sweetening agent, 0.4-0.6% of milk protein powder, 8-9% of starch, 0.08-0.12% of pectin, 0.1-0.15% of agar, 0.01-0.05% of gellan gum, 0.006-0.010% of leavening agent, 0-0.1% of edible essence and 1-1.5% of cream. The leavening agent comprises one or more of lactococcus lactis subspecies lactis, lactococcus lactis subspecies cremoris and streptococcus thermophilus. Sweeteners include sucrose and erythritol; the starch is physically modified starch or chemically modified starch, and the starch source is one or more of corn, waxy corn, cassava, potato, wheat, rice and sago; the nonreactive milk is one or two of cow milk and goat milk. The normal-temperature yoghourt has high vitamin K content, is beneficial to calcium supplement, can be placed for 6-9 months at normal temperature, is good in stability, and does not have the phenomenon of layered whey precipitation.)

1. The normal-temperature yoghourt beneficial to calcium supplement is characterized by comprising the following raw materials in percentage by mass: 80.470-86.404% of non-antibiotic milk, 4-8% of sweetening agent, 0.4-0.6% of milk protein powder, 8-9% of starch, 0.08-0.12% of pectin, 0.1-0.15% of agar, 0.01-0.05% of gellan gum, 0.006-0.010% of leavening agent, 0-0.1% of edible essence and 1-1.5% of cream.

2. The room temperature yoghurt with the advantage of calcium supplement of claim 1, wherein the leavening agent comprises one or more of lactococcus lactis subsp.

3. The normal-temperature yoghurt benefiting calcium is characterized in that the sweetener comprises sucrose and erythritol;

the starch is physically modified starch or chemically modified starch, and the starch source is one or more of corn, waxy corn, cassava, potato, wheat, rice and sago;

the nonreactive milk is one or two of cow milk and goat milk;

the protein content in the non-antibiotic milk is more than or equal to 3.0, the lactose content is more than or equal to 3.0 wt%, the solid content of the non-fat milk is more than or equal to 8.1 wt%, and the titration acidity is less than or equal to 18 DEG T.

4. A method for preparing normal temperature yoghurt beneficial to calcium supplement according to any one of claims 1 to 3, which is characterized by comprising the following steps:

s1: mixing the pre-sterilized non-antibiotic milk with a sweetening agent, milk protein powder, starch, cream, pectin, agar and gellan gum, and stirring to obtain a mixed solution A;

s2: homogenizing the mixed solution A obtained in the step S1 to obtain a homogenized solution;

s3: pasteurizing the homogenized solution obtained in the step S2, cooling, adding a starter and essence for fermentation, and demulsifying after the fermentation reaches the terminal acidity to obtain the pre-prepared yoghourt;

s4: and (5) pasteurizing the pre-prepared yoghourt in the S3, cooling, and aseptically filling to obtain the yogurt.

5. The method for preparing normal-temperature yoghourt beneficial to calcium supplement as claimed in claim 4, wherein in S1, the pre-sterilization is ultra-high temperature instant sterilization, the pre-sterilization temperature is 135-137 ℃, and the time is 3-5S.

6. The method for preparing normal-temperature yoghourt beneficial to calcium supplement as claimed in claim 4, wherein in S1, the mixing temperature is 50-55 ℃, the stirring speed is 300-800 rpm, and the stirring time is 3-5 min.

7. The method for preparing room-temperature yogurt for supplementing calcium according to claim 4, wherein the homogenization temperature in S2 is 50-55 ℃, and the homogenization pressure is 150-200 bar.

8. The method for preparing normal-temperature yoghourt beneficial to calcium supplement as claimed in claim 4, wherein in S3, pasteurization is performed in a tubular sterilization mode, the sterilization temperature is 93-97 ℃, and the sterilization time is 3-7 min.

9. The preparation method of normal-temperature yoghourt beneficial to calcium supplement as claimed in claim 4, wherein in S3, the temperature is cooled to 34-38 ℃; the end point acidity is 70-90 DEG T.

10. The method for preparing normal-temperature yoghourt beneficial to calcium supplement as claimed in claim 4, wherein in S4, the pasteurization temperature is 70-80 ℃, the sterilization time is 10-40S, and the yoghourt is cooled to 25-30 ℃ after sterilization.

Technical Field

The invention belongs to the technical field of fermented foods, and particularly relates to normal-temperature yoghourt beneficial to calcium supplement and a preparation method thereof.

Background

Calcium is a major mineral element in bones, can participate in human metabolism, plays a role in accelerating phagocytosis of leukocytes, participating in life processes such as nerve signal conduction and the like, and can also participate in blood coagulation and the like as a blood coagulation factor. The main component of human skeleton is calcium, which exists in the form of calcium salt, and accounts for about 99% of total calcium content in human body. Osteocalcin, also known as gamma-carboxyglutamic acid-containing protein, is a structural protein synthesized by osteoblasts and is involved in bone development by promoting osteoblasts to calcify osteoblasts. Osteocalcin is a vitamin K-dependent calcium binding protein that, together with vitamins D and K, plays an important role in regulating bone calcium metabolism. Therefore, scientific calcium supplement needs to take sufficient calcium and vitamin D, and the vitamin D enters the blood of human body to promote calcium absorption. The effects of vitamin K, especially vitamin K2 in activating osteocalcin and promoting calcium mineralization to form new bone cannot be ignored, vitamin K2 can guide absorbed calcium to a required part such as bone by controlling the activation of osteocalcin, and meanwhile, if the content of calcium in the body is high, the osteocalcin can transport excessive calcium through blood, so that the calcium is prevented from stagnating in the blood vessel wall to cause vascular calcification. Vitamin K2 contributes to calcium balance in the body, and vitamin K2 in the form of MK7 is associated with health efficacy.

Cow milk contains natural milk calcium, and is easier to absorb and utilize by the human body, so dairy products have been recognized by consumers as an excellent calcium source. The alleged "calcium supplement" or "calcium absorption promotion" type dairy products are usually additionally fortified with organic calcium salts and vitamin D to achieve the alleged efficacy. According to GB 2760 national food safety standard food additive use standard, vitamin K is only allowed to be used in the prepared milk powder, and the fermented milk is not allowed to be used for children and pregnant and lying-in women at present.

The normal temperature sour milk products are popular with consumers because of the characteristics of convenient carrying, no need of refrigeration, thick mouthfeel and the like because the sales of the normal temperature sour milk products in the dairy product market are increased year by year in recent years. At present, innovative products such as products with original taste, various flavors, real vegetables, fruits, grains and the like, high protein, sugar reduction, clean labels and the like are brought into the market at a time, and how to further innovate the products and lead the next consumption potential of the products is a problem of deep thinking of various dairy enterprises. At present, no normal-temperature yoghurt products which are declared to be calcium-supplementing or calcium absorption-promoting appear, and the invention combines scientific calcium-supplementing 'three-component yeast' and utilizes a normal-temperature yoghurt fermentation process to naturally strengthen vitamin K. The prepared normal-temperature yoghourt product has unique taste and flavor, and the nutritional function is superior to other products of the same class.

Disclosure of Invention

The invention aims to solve the technical problems that the development of calcium supplement or calcium absorption promotion normal-temperature yoghourt products is not declared at present, vitamin K is not allowed to be added in fermented milk according to domestic food additive standard and the like, the formula and the process of normal-temperature yoghourt production are optimized by combining the production and processing practice of normal-temperature yoghourt, the yoghourt is prepared by innovatively selecting a natural fermentation agent for producing vitamin K, and the content of the vitamin K in the normal-temperature yoghourt products is obviously improved through a large number of experiments. The preparation method is simple and can be used for industrial production. The prepared product can be placed for 6-9 months at normal temperature, the sensory test of the product is excellent, the product microorganism meets the national standard in the quality guarantee period, the product property is stable, and the phenomena of layered whey precipitation and the like are avoided. Provides a normal temperature yoghourt product for scientifically supplementing calcium for consumers.

On one hand, the invention provides normal-temperature yoghourt beneficial to calcium supplement, which comprises the following raw materials in percentage by mass: 80.470-86.404% of non-antibiotic milk, 4-8% of sweetening agent, 0.4-0.6% of milk protein powder, 8-9% of starch, 0.08-0.12% of pectin, 0.1-0.15% of agar, 0.01-0.05% of gellan gum, 0.006-0.010% of leavening agent, 0-0.1% of edible essence and 1-1.5% of cream.

Further, the leavening agent comprises one or more of lactococcus lactis subspecies lactis, lactococcus lactis subspecies cremoris, and streptococcus thermophilus.

Further, sweeteners include sucrose and erythritol;

the starch is physically modified starch or chemically modified starch, and the starch source is one or more of corn, waxy corn, cassava, potato, wheat, rice and sago;

the nonreactive milk is one or two of cow milk and goat milk;

the protein content in the non-antibiotic milk is more than or equal to 3.0, the lactose content is more than or equal to 3.0 wt%, the solid content of the non-fat milk is more than or equal to 8.1 wt%, and the titration acidity is less than or equal to 18 DEG T.

On the other hand, the invention also provides a preparation method of the normal-temperature yoghourt beneficial to calcium supplement, which comprises the following steps:

s1: mixing the pre-sterilized non-antibiotic milk with a sweetening agent, milk protein powder, starch and a stabilizing agent and stirring to obtain a mixed solution A;

s2: homogenizing the mixed solution A obtained in the step S1 to obtain a homogenized solution;

s3: pasteurizing the homogenized solution obtained in the step S2, cooling, adding a starter for fermentation, and demulsifying after the fermentation is carried out to the terminal acidity to obtain the pre-prepared yoghourt;

s4: and (5) pasteurizing the pre-prepared yoghourt in the S3, cooling, and aseptically filling to obtain the yogurt.

Further, in S1, the pre-sterilization is ultra-high temperature instantaneous sterilization, the pre-sterilization temperature is 135-137 ℃, and the time is 3-5S.

Further, in S1, the mixing temperature is 50-55 ℃, the stirring speed is 300-800 rpm, and the stirring time is 3-5 min.

Further, in S2, the temperature for homogenization is 50-55 ℃, and the pressure for homogenization is 150-200 bar.

Further, in S3, pasteurization is performed in a tubular sterilization mode, the sterilization temperature is 93-97 ℃, and the sterilization time is 3-7 min.

Further, in S3, cooling to 34-38 ℃; the end point acidity is 70-90 DEG T.

Further, in S4, pasteurization temperature is 70-80 ℃, sterilization time is 10-40S, and cooling is carried out to 25-30 ℃ after sterilization.

The positive progress effects of the invention are as follows:

compared with the prior art, the invention has the beneficial effects that the yoghourt is prepared by innovatively selecting the leavening agent which is used for producing the vitamin K through natural fermentation, the content of the vitamin K in the prepared yoghourt is obviously higher than that of the common yoghourt, the preparation method is simple, and the yoghourt can be used for industrial production. The prepared product can be placed for 6-9 months at normal temperature, the sensory test of the product is excellent, the product microorganism meets the national standard in the quality guarantee period, the product property is stable, and the phenomena of layered whey precipitation and the like are avoided. Provides a normal temperature yoghourt product for scientifically supplementing calcium for consumers.

Detailed Description

In order to more clearly illustrate the technical solution of the present invention, the technical solution of the present invention will be further illustrated with reference to the following specific embodiments:

one of the technical schemes provided by the invention is as follows:

the invention provides normal-temperature yoghourt beneficial to calcium supplement, which comprises the following raw materials in percentage by mass: 80.470-86.404% of non-antibiotic milk, 4-8% of sweetening agent, 0.4-0.6% of milk protein powder, 8-9% of starch, 0.08-0.12% of pectin, 0.1-0.15% of agar, 0.01-0.05% of gellan gum, 0.006-0.010% of leavening agent, 0-0.1% of edible essence and 1-1.5% of cream

The leaven comprises MO strain (lactococcus lactis subsp. Preferably, the addition amount of the MO strain is 0.003-0.006%, and the addition amount of the streptococcus thermophilus is 0.003-0.004%

The sweetening agent is an additive for endowing food with sweet taste, the adding amount of the sweetening agent is 4-8%, and preferable is sucrose and/or sugar substitute and erythritol. The sugar substitute is a substance capable of generating sweet taste or enhancing sweet taste and has much calorie lower than that of sucrose, and preferably one or more of aspartame, acesulfame potassium, sucralose, lactitol and xylitol. The addition amount of the sucrose is 2-5%; if the sweetening agent (one or more of aspartame, acesulfame, sucralose, lactitol and xylitol) is used to replace sucrose, the adding amount of the sweetening agent is 0.005-0.015%, and 2-5% of sterilized non-antibiotic milk is additionally added.

The sweetener also comprises 2-3% of erythritol; sweeteners include sucrose and erythritol; preferably, the content of the sucrose is 2-5%, and the content of the erythritol is 2-3%.

The starch is physically modified starch or chemically modified starch, and the starch source is one or more of corn, waxy corn, cassava, potato, wheat, rice and sago;

the non-antibiotic milk is one or more of cow milk, goat milk or other animal milks;

the protein content in the non-antibiotic milk is more than or equal to 3.0, the lactose content is more than or equal to 3.0 wt%, the solid content of the non-fat milk is more than or equal to 8.1 wt%, and the titration acidity is less than or equal to 18 DEG T.

The pectin, agar and gellan gum are all stabilizers.

One of the technical schemes provided by the invention is as follows:

the invention also provides a preparation method of the normal-temperature yoghourt beneficial to calcium supplement, which comprises the following steps:

s1: mixing the pre-sterilized non-antibiotic milk with a sweetening agent, milk protein powder, starch and a stabilizing agent and stirring to obtain a mixed solution A;

s2: homogenizing the mixed solution A obtained in the step S1 to obtain a homogenized solution;

s3: pasteurizing the homogenized solution obtained in the step S2, cooling, adding a starter for fermentation, and demulsifying after the fermentation is carried out to the terminal acidity to obtain the pre-prepared yoghourt;

s4: and (5) pasteurizing the pre-prepared yoghourt in the S3, cooling, and aseptically filling to obtain the yogurt.

Specifically, in S1, the pre-sterilization is ultra-high temperature instantaneous sterilization, the pre-sterilization temperature is 135-137 ℃, and the time is 3-5S.

In S1, the mixing temperature is 50-55 ℃, the stirring speed is 300-800 rpm, and the stirring time is 3-5 min.

In S2, the temperature and pressure for homogenization are 50-55 deg.C and 150-200 bar respectively.

In S3, pasteurization is performed in a tubular sterilization mode, the sterilization temperature is 93-97 ℃, and the sterilization time is 3-7 min.

S3, cooling to 34-38 ℃, and adding a direct vat set starter, preferably an MO starter and Streptococcus thermophilus of Kehansen trade company, wherein MO is lactococcus lactis subspecies lactis and lactococcus lactis subspecies cremoris), the addition amount is 0.003-0.005%, and the addition amount of Streptococcus thermophilus is 0.003-0.004%.

In S3, the fermentation end point is judged to be 70-90 DEG T according to GB541334-2010 national standard for food safety milk and dairy product acidity determination.

In S3, the demulsification conditions are as follows: pumping the product from the fermentation tank to a cooling tank through a forward moving pump, and cooling to the temperature of 20-30 ℃, wherein the viscosity of the product is 800-1000 cP at the temperature.

And S4, pasteurizing at 70-80 ℃ for 10-40S, and cooling to 25-30 ℃ after sterilization. The viscosity of the product at the temperature is 300-500 cP;

the invention provides a normal-temperature yoghourt product which is prepared according to the method and is beneficial to calcium supplement. The prepared yoghourt product contains 2.83-2.94% of protein, 3.65-3.84% of fat, 15.58-15.73% of carbohydrate and 300-500 cP in filling viscosity, and the content of vitamin K generated by fermentation is 10-20 mu g/100 mL.

The reagents and starting materials used in the present invention are commercially available.

On the basis of the common knowledge in the field, the preferred conditions can be combined randomly to obtain the preferred embodiments of the invention. On the basis of the common knowledge in the field, the above preferred conditions can be combined randomly to obtain the preferred embodiments of the invention. On the basis of the common knowledge in the field, the preferred conditions can be combined randomly to obtain the preferred embodiments of the invention.

The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.

The performance indexes of the raw materials meet the requirements of relevant quality standards. Other materials and equipment not specifically described are commercially available.

Example 1

A normal temperature yoghourt beneficial to calcium supplement is shown in a table 1, and the preparation method comprises the following steps:

table 1 ingredient formulation of example 1

Raw materials	Addition amount (%)
		Raw milk	86.404
Pectin	0.08
		Agar-agar	0.1
Gellan gum	0.01
		Starch	8
Streptococcus thermophilus	0.003
		MO bacterial strain	0.003
White granulated sugar	2
		Erythritol and its preparation method	2
Protein powder	0.4
		Cream	1

(1) Preheating 3s sterilized nonreactive milk at 137 ℃, and uniformly mixing with other ingredients except the leavening agent and the essence to obtain a mixed solution;

in the ingredients, the protein content in the raw milk is 3.0 wt%, the fat content is 4.0 wt%, the lactose content is 4.5 wt%, and the titration acidity is less than or equal to 18 DEG T. Mixing the above materials uniformly, stirring at 50 deg.C for 17min, wherein the leaven is added in the subsequent step (4);

(2) homogenizing the mixed solution obtained in the step (1) at 50 ℃, wherein the primary homogenizing pressure and the secondary homogenizing pressure are 150bar and 50bar respectively;

(3) pasteurizing the homogenized liquid at 90 deg.C for 3 min;

(4) cooling the liquid obtained in the step (3) to 34 ℃, adding the leavening agent obtained in the step (1) for fermentation, and pumping for demulsification and cooling to 10 ℃ for later use after the fermentation end point pH is 4.2 after 7 hours, wherein the viscosity is 800 rpm;

(5) and (4) performing secondary pasteurization on the fermented milk obtained in the step (4), sterilizing at the temperature of 70 ℃/10s, cooling to the temperature of 25 ℃ after sterilization, and filling to obtain the required yoghourt product.

The prepared yogurt has viscosity of 300cP, small viscosity fluctuation of the product in the process of standing at normal temperature for 9 months, no phenomena of layering, whey precipitation and the like, and the content of vitamin K is 10 mug/100 ml

The basic indexes of the normal-temperature yoghourt prepared by the method are as follows:

TABLE 2 indices of example 1

Index (I)	Content%
		Protein	2.912
Fat	3.806
		Carbohydrate compound	15.688

Example 2

A normal temperature yoghourt beneficial to calcium supplement is shown in a raw material formula shown in a table 3, and the preparation method comprises the following steps:

table 3 ingredient formulation of example 2

The preparation method comprises the following steps:

(1) preheating 3s sterilized nonreactive milk at 137 ℃, and uniformly mixing with other ingredients except the leavening agent and the essence to obtain a mixed solution;

in the ingredients, the protein content in the raw milk is 3.0 wt%, the fat content is 4.0 wt%, the lactose content is 4.5 wt%, and the titration acidity is less than or equal to 18 DEG T. Mixing the above materials, stirring at 55 deg.C for 20min, and adding the leaven and essence in the subsequent step (4);

(2) homogenizing the mixed solution obtained in the step (1) at 55 ℃, wherein the primary homogenizing pressure and the secondary homogenizing pressure are 200bar and 60bar respectively;

(3) pasteurizing the homogenized liquid at 93 deg.C for 5 min;

(4) cooling the liquid obtained in the step (3) to 36 ℃, adding the leavening agent obtained in the step (1) for fermentation, and pumping for demulsification and cooling to 10 ℃ for later use after 4 hours until the fermentation end point pH is 4.3, wherein the viscosity is 1000 rpm;

(5) and (4) performing secondary pasteurization on the fermented milk obtained in the step (4), sterilizing at the temperature of 75 ℃/25s, cooling to the temperature of 27 ℃ after sterilization, and filling to obtain the required yoghourt product.

The prepared yogurt has viscosity of 400cP, small viscosity fluctuation of the product in the process of standing at normal temperature for 6 months, no phenomena of layering, whey precipitation and the like, and the content of vitamin K is 15 mug/100 ml

The basic indexes of the normal-temperature fermented milk prepared by the method are as follows:

TABLE 4 indices of example 2

Index (I)	Content%
		Protein	2.894
Fat	3.744
		Carbohydrate compound	18.421

Example 3

A normal temperature yoghourt beneficial to calcium supplement is shown in a raw material formula shown in a table 5, and the preparation method comprises the following steps:

table 5 ingredient formulation of example 3

Raw materials	Addition amount (%)
		Raw milk	83.482
Pectin	0.1
		Agar-agar	0.13
Gellan gum	0.03
		Starch	8.5
MO bacterial strain	0.005
		Streptococcus thermophilus	0.0035
White granulated sugar	3.5
		Erythritol and its preparation method	2.5
Edible essence	0.05
		Protein powder	0.5
Cream	1.2

The preparation method comprises the following steps:

(1) preheating 3s sterilized nonreactive milk at 137 ℃, and uniformly mixing with other ingredients except the leavening agent and the essence to obtain a mixed solution;

in the ingredients, the protein content in the raw milk is 3.0 wt%, the fat content is 4.0 wt%, the lactose content is 4.5 wt%, and the titration acidity is less than or equal to 18 DEG T. Mixing the above materials, stirring at 60 deg.C for 15min, and adding leaven and essence in the subsequent step (4);

(2) homogenizing the mixed solution obtained in the step (1) at 65 ℃, wherein the primary homogenizing pressure and the secondary homogenizing pressure are respectively 250bar and 80 bar;

(3) pasteurizing the homogenized liquid at 95 deg.C for 7 min;

(4) cooling the liquid obtained in the step (3) to 38 ℃, adding the leavening agent obtained in the step (1) for fermentation, and pumping for demulsification and cooling to 10 ℃ for later use after reaching the fermentation end point pH of 4.4 within 64 hours, wherein the viscosity is 900 rpm;

(5) and (4) performing secondary pasteurization on the fermented milk obtained in the step (4), sterilizing at the sterilization condition of 80 ℃/40s, cooling to 30 ℃ after sterilization, and filling to obtain the required yoghourt product.

The prepared yoghourt has the viscosity of 500cP, the product viscosity does not fluctuate greatly in the process of standing at normal temperature for 6 months, the phenomena of layering, whey precipitation and the like do not exist, and the content of the vitamin K is 20 mug/100 ml.

The basic indexes of the normal-temperature fermented milk prepared by the method are as follows:

TABLE 6 indices of example 3

Index (I)	Content%
		Protein	2.904
Fat	3.759
		Carbohydrate compound	17.957

Comparative example 1

For example 1, only the erythritol content in the formula is reduced to 1%, the corresponding raw milk content is increased to 88.407%, the pH value after 7h fermentation at 37 ℃ is 4.2, and the prepared normal-temperature yogurt has the viscosity of 860cp, the protein content of 2.97%, the fat content of 3.89%, the carbohydrate content of 14.83% and the vitamin K content of 5 mug/100 mL.

Comparative example 2

In the same way as in example 2, only the content of the cream in the formula is reduced to 0.5%, the content of the corresponding raw milk is increased to 81.471%, after fermentation at 36 ℃ for 4h, the pH is 4.8, after further fermentation for 4h, the pH reaches 4.3, and the prepared normal-temperature yogurt has the viscosity of 839cp, the protein content of 2.92%, the fat content of 3.43%, the carbohydrate content of 15.62% and the vitamin K content of 3 mug/100 mL.

Comparative example 3

In the same way as example 3, only the lactobacillus bulgaricus was used in the starter instead of streptococcus thermophilus, the addition amount was 0.0035%, the addition amount of MO was 0.006%, the pH after fermenting at 38 ℃ for 6h was 4.0, the viscosity of the prepared room temperature yogurt was 903cp, and the vitamin K content could not be detected.

The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.