| 摘要 |
Described is a dairy probiotic dehydrated and laminated food product (DPDL), which is stable at a temperature of 25°C or lower, and process for the manufacture thereof. The DPDL contains a minimum concentration of probiotic bacteria of from about 10 7 UFC/g, preferably B infantis or L. acidophilus and probiotic agents such as inulin and maize starch resistant to the enzymatic attack which guarantees a beneficial effect on the consumer's health. The process for obtaining the product acts as a method for preserving the probiotic bacteria and maintaining them viable, with which previous unitary operations such as lyophilisation, drying by aspersion or microencapsulation are avoided. The laminated form of the product provides the invention with versatility so that being used in different presentations.
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