CN101180988A - Soybean dessert sour milk and preparation method thereof - Google Patents
Soybean dessert sour milk and preparation method thereof Download PDFInfo
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- CN101180988A CN101180988A CNA2007101956101A CN200710195610A CN101180988A CN 101180988 A CN101180988 A CN 101180988A CN A2007101956101 A CNA2007101956101 A CN A2007101956101A CN 200710195610 A CN200710195610 A CN 200710195610A CN 101180988 A CN101180988 A CN 101180988A
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Abstract
The invention relates to a yoghourt and a preparation method thereof, in particular to a soybean dessert yoghourt and a preparation method thereof, pertaining to the dairy food technical field. Components and weight portions of preparing 1000Kg of final products are: 850 to 950 Kg of milk, 1 to 5Kg of whey protein concentrate 70, 10 to 50Kg of whey protein concentrate 34, 70 to 120 Kg of white granulated sugar, 0.1 to 5Kg of soybean protein, 1 to 5 Kg of stabilizing agent, 0.1 to 5Kg of inulin, strain 250DCU and 0.01 to 0.1 Kg of flavoring essence. The invention integrates milk and soybean, dietary fiber is strengthened, the product is endowed with a taste of dessert, and after fermentation of lactobacillus, a nutritionally balanced and high nutrition value double protein dessert type soybean yoghourt product with strengthened dietary fiber is obtained.
Description
Technical field
The present invention relates to a kind of sour milk and preparation method thereof, particularly soybean dessert sour milk and preparation method thereof.The technical field that belongs to dairy products.
Background technology
China resident's meals, nutrition condition had had obvious improvement in recent years, but still face the double challenge of nutritional deficiency and nutrient imbalance, be mainly reflected in that diet structure is unreasonable, deficiency disease still exists, non-infection prevalence of chronic diseases is aspect such as rising rapidly." balanced nutritious " emphasizes that not only nutrition takes in the abundance on amount, more exquisite nutrition take in structurally rationally.
Milk is the high food of a kind of nutritive value, and the adequate proteins of favorable rates can be provided.But the animal protein Excessive Intake, the unbalanced generation that has also caused many ciril diseases, rich man's disease of meals.Animal protein combines with vegetable protein and then can solve this problem.
Soybean protein is that amino acid is formed most complete favorable rates adequate proteins in the vegetable protein.Moreover, soybean protein also has the control of current popular many non-infection chronic disease helpful.This in the world, all there is the successful experience of R﹠D and production and popularization in particularly American-European developed country.Very popular and the favorable comment of various nutrient health products of animal/vegetable protein mixing and pure vegetable protein has become international trend and trend.
The soyabean milk beverage consumption figure of China increases year by year, and growth trend is obvious, and increasing degree is very big, compares with 05 year, and the growth rate in 06 year is up to 24%.The double protein notion of the 1+1=3 that soybean protein combines with milk protein is very popular at present, milk is combined with soybean, not only bring into play milk and promote the nutritive effect of human body calcium and vitamin D absorption, the health characteristic that simultaneously has soybean protein to hang down saturated fat, low cholesterol again is an effective way of strengthening the animal/vegetable protein complementation.
Sour milk is made through lactobacillus-fermented with fresh milk, and its taste is sour-sweet fine and smooth, and is nutritious, is loved by the people, and the expert claims that it is " food of 21 century ", is a kind of " nutriment of function uniqueness ".Energetic lactic acid bacteria is arranged in the acidified milk, and the metabolite that produces in the lactic acid bacteria fermentation process, high nutritive value all had.Dietary fiber is listed in human body " seven major nutrient " side by side with protein, fat, carbohydrate, water, vitamin, mineral matter.At present, diseases such as diabetes, obesity, angiocardiopathy and the carcinoma of the rectum are more and more, and this all eats more and more meticulouslyr with people, dietary fiber intake deficiency is relevant.Chinese Soclety of Nutrition proposes: the suitable intake of China adult dietary fiber is about 30 gram/skies, and China per capita the actual intake of every day only be 14 restrain about.It is significant for these current day by day arrogant rich man's diseases of reply to replenish intensification diet fiber in the food.Yet there are no the listing of dessert type sour milk, market or blank out.
Summary of the invention
Purpose of the present invention: milk is combined with soybean, intensification diet fiber, and give the local flavor of dessert, through lactobacillus-fermented, obtain a kind of balanced in nutrition, nutritive value high the soy acid milk product of intensification diet fiber of double protein dessert type.
The present invention be a kind of be primary raw material with the fresh milk, add soybean protein simultaneously, dietary fiber, lactalbumin, through homogeneous, sterilization, inoculation, fermentation, cooling, the soybean dessert type yoghurt that stirring, blending, can are made.
Protein content in the product of the present invention 〉=2.3%, fat content 〉=2.5%, soybean protein 〉=0.1%, dietary fiber 〉=0.1%.
Final products content characteristics of the present invention:
(1) add soybean protein isolate,
A) compare with animal protein, easier being absorbed by the body of vegetal protein such as bean protein provides needed by human body nutrition, do not contain significant quantities of fat and heat.
B) some amino acid of amino acid mainly is lysine, can improve cholesterol levels in the blood, and arginine then has reaction.Therefore, lysine and arginic ratio are to influence cholesterol level and institute causes atherosclerotic key factor in the meals, lysine that soybean protein is contained and arginine ratio are evident as many than animal protein, know that now the L-arginine is the precursor of the skin relaxing factor of deriving, it is generally acknowledged that relaxing factor is that nitric oxide (NO) not only has strong vasorelaxation action, but also can suppress that PA is assembled, anti-monocyte depends on chemotactic, resisting vascular smooth muscle hyperplasia, these all are formed with crucial effect to atherosclerotic.
C) soybean protein can reduce the level of LDL-C, thereby helps preventing and treating angiocardiopathy.Studies show that glycinin can stimulate the high affinity LDL-C acceptor in human hepatocyte's nutrient chemical, can obviously reduce cholesterol levels in its blood.
D) soybean protein belongs to vegetable protein, so it does not contain animality hormone and the fat that is present in the animal based food, and is more useful to human body.
E) soybean also is rich in nutrient for plants, can effectively promote immunologic function.
(2) intensification diet fiber, inulin are a kind of natural moral levulan that can extract from jerusalem artichoke, and it can be used as dietary fiber and is added in the food, and human body is had special health-care effect.
1) can help enterogastric peristalsis, promote digesting and assimilating of food.
2) have powerful water imbibition, can take the nutrition of surplus out of externally, help defecate, prevent constipation.
3) have huge adsorption group, can take out of numerous harmful, poisonous factors external.
4) dietary fiber can reduce in the digestion process absorption to fat, thereby reduces the content of cholesterol, triglyceride in the blood, prevents hypertension, the effect of cardiovascular and cerebrovascular disease.
A kind of soybean dessert sour milk of the present invention, wherein, it is as follows to prepare 1000Kg final products required component and weight portion: milk 850-950Kg, and WPC 70 needs 1-5Kg, and WPC 34 needs 10-50Kg, white granulated sugar 70-120Kg, soybean protein 0.1-5Kg, stabilizing agent 1-5Kg, inulin 0.1-5Kg, bacterial classification 250DCU, essence 0.01-0.1Kg.Wherein, WPC 70 (Protein content is 70% in the 70 expression WPCs), WPC 34 (Protein content is 34% in the 34 expression WPCs).
Above-mentioned milk is the full-cream fresh milk of nonreactive; The full-cream fresh milk of nonreactive, preferred: fatty greater than 3.5%, protein is greater than 3.4%.
Above-mentioned stabilizing agent can be one or more the combination in cmc (carboxymethyl cellulose), xanthans, PGA (propylene glycol alginate), pectin, the distortion starch.
With full-cream nonreactive fresh milk is primary raw material, the soybean protein isolate of interpolation.
According to claim 1 soybean dessert sour milk, it is characterized in that: described inulin is: the dietary fiber inulin, it is the crude whey albumen that is extracted by cow's milk, Heat stability is good, stable performance in low acidity beverage.
Bacterial classification is streptococcus thermophilus and lactobacillus bulgaricus freeze-drying mixed bacteria.
Described essence is the essence of two kinds of dessert styles of cheese cookies and body rummy Soviet Union.
The preparation method of described soybean dessert sour milk is characterized in that: comprise the steps:
1) raw material milk detects;
2) raw material milk standardization;
3) according to above-mentioned ratio batching;
4) using wherein after the mixing, the milk of remainder quantitatively arrives 1000Kg;
5) sterilization behind the homogeneous;
6) cooling back inoculation;
7) fermentation;
8) turn over cylinder, cooling;
9) can after the blending.
The preparation method of above-mentioned soybean dessert sour milk, wherein:
Described raw material milk detects step: 72 ° of alcohol protein stabilizations, and acidity≤18 ° T boils normal; Detect fat, protein, non-fat solid and antibiotic residue; Milk temperature≤4 ℃;
Described raw material milk normalization step is: milk temperature (45-50 ℃) and circulation timei (15 minutes), fat and non-fat solid must reach the regulation requirement after the standardization: to the requirement of cow's milk: fatty 〉=3.1%, non-fat solid 〉=8.1%;
Described batching step is: will be uniformly dispersed after the whole components mixing except that milk, 70-75 ℃ of milk liquid with part dissolves again, and standby behind the stirring 15min;
Described mixing and quantitative step are: after adding remaining milk, mix, quantitatively arrive 1000Kg;
Be cooled to before the described sterilization below 10 ℃, detect be allowed for access after qualified homogeneous, sterilization, concrete condition is: material carries out homogeneous under 18-20Mpa/65-70 ℃ of condition, sterilization under 95-100 ℃/300S condition;
Described cooling and inoculation step are: material is cooled to 43-45 ℃, is sprinkled into described direct putting type powder bacterial classification, mixes 20min, closes agitator;
Described fermentation step is: 43 ± 2 ℃ of condition bottom fermentations, and terminal point acidity is controlled at 75-80OT;
Describedly turn over cylinder and cooling step is: after acidity reaches requirement, open frozen water, crawl agitator 30 seconds turns over cylinder to surge tank, and temperature is controlled at 18-20 ℃, notes regulating flow;
Need after the described can step to put refrigeration in storage, method is: temperature is reduced to 10 ℃ within an hour, and intact back refrigerates 24 hours down at 2-6 ℃.
Lactalbumin 70, lactalbumin 34 has the normal color and luster of product, transparency, flavour, smell, no empyreuma, becomes sour, reaches other peculiar smell.
With full-cream nonreactive fresh milk is primary raw material, the soybean protein isolate of interpolation.Have the normal color and luster of product, transparency, flavour, smell, no empyreuma, become sour, reach other peculiar smell.
The full-cream fresh milk of strict nonreactive, fatty greater than 3.5%, protein is greater than 3.4%.The rich milk liquid that is creamy white at normal temperatures has unique frankincense flavor.The rich milk smell of high-quality is fresh, and the state stable homogeneous has the product of good fluidity.
The crude whey albumen that dietary fiber inulin (inulin) is extracted by cow's milk, Heat stability is good, stable performance in low acidity beverage.
Bacterial classification is streptococcus thermophilus and lactobacillus bulgaricus freeze-drying mixed bacteria, and two kinds of bacterial classifications can be to mix with arbitrary proportion.
Employed essence is the essence of two kinds of dessert styles of cheese cookies and body rummy Soviet Union
Technological process:
1, raw material milk detects.72 ° of alcohol protein stabilizations, acidity≤18 ° T boils normal; Detect fat, protein, non-fat solid and antibiotic residue; Milk temperature≤4 ℃.Detect the next procedure (control point) of being allowed for access after qualified.
2, raw material milk standardization.Note milk temperature (45-50 ℃) and circulation timei (15 minutes) during standardization, fatty and non-fat solid must reach the regulation requirement after the standardization; Requirement to cow's milk: fat 〉=3.1%, non-fat solid 〉=8.1%.
3, batching.With 0.1-5Kg soybean protein, lactalbumin, 0.1-5Kg inulin, 1-5Kg stabilizing agent, 70-120Kg white granulated sugar, be uniformly dispersed, 70-75 ℃ of milk liquid with part dissolves again, and stirs 15min, and is standby.
4, adding remaining milk mixes also quantitatively to 1000Kg.Be cooled to before the sterilization below 10 ℃.Detect the next procedure (control point) of being allowed for access after qualified.The present invention is the addition that defines each composition with preparation 1000Kg final products, and through actual experiment, the scope of the total addition of milk after quantitatively is 850-950Kg.
5, homogeneous, sterilization.Material carries out homogeneous under 18-20Mpa/65-70 ℃ of condition, sterilization under 95-100 ℃/300S condition.Detect the next procedure (control point) of being allowed for access after qualified.
6, cooling, inoculation.Material is cooled to 43-45 ℃, is sprinkled into direct putting type powder bacterial classification, mixes 20min, closes agitator.
7, fermentation.43 ± 2 ℃ of condition bottom fermentations, terminal point acidity are controlled at 75-80 ° of T.
8, turn over cylinder, cooling.After acidity reaches requirement, open frozen water, crawl agitator 30 seconds turns over cylinder to surge tank, and temperature is controlled at 18-20 ℃, notes regulating flow.
9, blending, mixing.
10, can.
11, warehouse-in refrigeration.Temperature is reduced to 10 ℃ within an hour, and intact back refrigerates 24 hours down at 2-6 ℃.
12, check.
13, qualified clearance.
The specific embodiment
Embodiment 1
(1) the 5Kg stabilizing agent is mixed with the white granulated sugar (25Kg) of 5 times of weight, use 300Kg, the dissolving of 65 ℃ of milk liquid, and stirring 20min, add residue 95Kg sugar and 5KgWPC70 (WPC of protein content of whey 70%) again, 30Kg WPC 34 (protein content of whey is 34% WPC), 3Kg inulin, 3Kg soybean protein isolate, stir 15min, standby.
(2) mixing, quantitative.Stabilizing agent and liquid glucose are squeezed in the remaining raw milk, mix, and quantitatively arrive 1000Kg with remaining milk.Be cooled to before the sterilization below 10 ℃.
(3) homogeneous, sterilization.Material carries out homogeneous under 20Mpa/70 ℃ of condition, sterilization under 95 ℃, 300S condition.
(4) material is cooled to 40 ℃, is sprinkled into direct putting type powder bacterial classification 250u.Mix 30min.
(5) 42 ℃ of condition bottom fermentations, terminal point acidity is controlled at 70 ° of T.
(6) turn over cylinder, cooling.After acidity reaches requirement, open frozen water, started agitator 30 seconds, turn over cylinder to surge tank, temperature is controlled at 18-20 ℃.
(7) can, storage.Product can after being cooled to 18-20 ℃, the finished product after the can place 2-6 ℃ of refrigeration down immediately in 15min.
Embodiment 2
(1) the 1Kg stabilizing agent is mixed with the white granulated sugar (5Kg) of 5 times of weight, use 300Kg, the dissolving of 70 ℃ of milk liquid, and stirring 20min, add residue 65Kg sugar and 1KgWPC70 (WPC of protein content of whey 70%) again, 10Kg WPC34 (protein content of whey is 34% WPC), 5Kg inulin, 5Kg soybean protein isolate, stir 15min, standby.
(2) mixing, quantitative.Stabilizing agent and liquid glucose are squeezed in the remaining raw milk, mix, and quantitatively arrive 1000Kg.Be cooled to before the sterilization below 10 ℃.
(3) homogeneous, sterilization.Material carries out homogeneous under 20Mpa/70 ℃ of condition, sterilization under 95 ℃, 300S condition.
(4) material is cooled to 42 ℃, is sprinkled into direct putting type powder bacterial classification 250u.Mix 30min.
(5) 42 ℃ of condition bottom fermentations, terminal point acidity is controlled at 70 ° of T.
(6) turn over cylinder, cooling.After acidity reaches requirement, open frozen water, started agitator 30 seconds, turn over cylinder to surge tank, temperature is controlled at 20 ℃.
(7) can, storage.Product can after being cooled to 20 ℃, the finished product after the can place 2 ℃ of refrigerations down immediately in 15min.
Embodiment 3
(1) the 2Kg stabilizing agent is mixed with the white granulated sugar (10Kg) of 5 times of weight, use 300Kg, the dissolving of 75 ℃ of milk liquid, and stirring 20min, add residue 60Kg sugar and 5KgWPC70 (WPC of protein content of whey 70%) again, 50Kg WPC34 (protein content of whey is 34% WPC), 0.1Kg inulin, 0.1Kg soybean protein isolate, stir 15min, standby.
(2) mixing, quantitative.Stabilizing agent and liquid glucose are squeezed in the remaining raw milk, mix, and quantitatively arrive 1000Kg with remaining milk.Be cooled to before the sterilization below 10 ℃.
(3) homogeneous, sterilization.Material carries out homogeneous under 20Mpa/70 ℃ of condition, sterilization under 95 ℃, 300S condition.
(4) material is cooled to 42 ℃, is sprinkled into direct putting type powder bacterial classification 250u.Mix 30min.
(5) 43 ℃ of condition bottom fermentations, terminal point acidity is controlled at 72 ° of T.
(6) turn over cylinder, cooling.After acidity reaches requirement, open frozen water, started agitator 30 seconds, turn over cylinder to surge tank, temperature is controlled at 19 ℃.
(7) can, storage.Product can after being cooled to 19 ℃, the finished product after the can place 4 ℃ of refrigerations down immediately in 15min.
Embodiment 4
(1) the 1Kg stabilizing agent is mixed with the white granulated sugar (5Kg) of 5 times of weight, use 300Kg, the dissolving of 65 ℃ of milk liquid, and stirring 20min, add residue 115Kg sugar and 1KgWPC70 (WPC of protein content of whey 70%) again, 10Kg WPC34 (protein content of whey is 34% WPC), 5Kg inulin, 5Kg soybean protein isolate, stir 15min, standby.
(2) mixing, quantitative.Stabilizing agent and liquid glucose are squeezed in the remaining raw milk, mix, and quantitatively arrive 1000Kg with remaining milk.Be cooled to before the sterilization below 10 ℃.
(3) homogeneous, sterilization.Material carries out homogeneous under 20Mpa/70 ℃ of condition, sterilization under 95 ℃, 300S condition.
(4) material is cooled to 41 ℃, is sprinkled into direct putting type powder bacterial classification 250u.Mix 30min.
(5) 42 ℃ of condition bottom fermentations, terminal point acidity is controlled at 70 ° of T.
(6) turn over cylinder, cooling.After acidity reaches requirement, open frozen water, started agitator 30 seconds, turn over cylinder to surge tank, temperature is controlled at 18 ℃.
(7) can, storage.Product can after being cooled to 18 ℃, the finished product after the can place 6 ℃ of refrigerations down immediately in 15min.
Embodiment 5
(1) the 4Kg stabilizing agent is mixed with the white granulated sugar (20Kg) of 5 times of weight, use 300Kg, the dissolving of 65 ℃ of milk liquid, and stirring 20min, add residue 100Kg sugar and 5KgWPC70 (WPC of protein content of whey 70%) again, 30Kg WPC34 (protein content of whey is 34% WPC), 3Kg inulin, 3Kg soybean protein isolate, stir 15min, standby.
(2) mixing, quantitative.Stabilizing agent and liquid glucose are squeezed in the remaining raw milk, mix, and quantitatively arrive 1000Kg with remaining milk.Be cooled to before the sterilization below 10 ℃.
(3) homogeneous, sterilization.Material carries out homogeneous under 20Mpa/70 ℃ of condition, sterilization under 95 ℃, 300S condition.
(4) material is cooled to 44 ℃, is sprinkled into direct putting type powder bacterial classification 250u.Mix 30min.
(5) 44 ℃ of condition bottom fermentations, terminal point acidity is controlled at 74 ° of T.
(6) turn over cylinder, cooling.After acidity reaches requirement, open frozen water, started agitator 30 seconds, turn over cylinder to surge tank, temperature is controlled at 19 ℃.
(7) can, storage.Product can after being cooled to 19 ℃, the finished product after the can place 2-6 ℃ of refrigeration down immediately in 15min.
The result of invention
Trial test mode: adopt the mode of blank marking to carry out the 50 people test and appraisal of marking.The full marks of milk fragrance, rare denseness, sugariness, acidity, young slippery, tasty and refreshing degree, aftertaste, fragrance, 9 indexs of whole sensation are 10 minutes, and mark is high more, and the expression effect is good more, carry out statistical analysis to tasting the result, and the result is as follows:
| Milk fragrance | 8.2 |
| Rare denseness | 8.7 |
| Sugariness | 8.5 |
| Acidity | 8.4 |
| Children's slippery | 8.4 |
| Tasty and refreshing degree | 8.3 |
| Aftertaste | 8.4 |
| Fragrance | 8.4 |
| Whole sensation | 8.5 |
Claims (9)
1. soybean dessert sour milk, it is characterized in that: it is as follows to prepare 1000Kg final products required component and weight portion: milk 850-950Kg, WPC 70 needs 1-5Kg, WPC 34 needs 10-50Kg, white granulated sugar 70-120Kg, soybean protein 0.1-5Kg, stabilizing agent 1-5Kg, inulin 0.1-5Kg, bacterial classification 250DCU, essence 0.01-0.1Kg.
2. soybean dessert sour milk according to claim 1 is characterized in that: described milk is the full-cream fresh milk of nonreactive.
3. soybean dessert sour milk according to claim 2, its whole milk is characterised in that: the full-cream fresh milk of described nonreactive, preferred: fatty greater than 3.5%, protein is greater than 3.4%.
4. soybean dessert sour milk according to claim 1 is characterized in that: described stabilizing agent can be one or more the combination in cmc (carboxymethyl cellulose), xanthans, PGA (propylene glycol alginate), pectin, the distortion starch.
5. according to claim 1 soybean dessert sour milk, it is characterized in that: described inulin is: the dietary fiber inulin, it is the crude whey albumen that is extracted by cow's milk, Heat stability is good, stable performance in low acidity beverage.
6. soybean dessert sour milk according to claim 1 is characterized in that: bacterial classification is streptococcus thermophilus and lactobacillus bulgaricus freeze-drying mixed bacteria.
7. soybean dessert sour milk according to claim 1 is characterized in that: described essence is the essence of two kinds of dessert styles of cheese cookies and body rummy Soviet Union.
8. according to the preparation method of any described soybean dessert sour milk among the claim 1-7, it is characterized in that: comprise the steps:
1) raw material milk detects;
2) raw material milk standardization;
3) according to above-mentioned ratio batching;
4) using wherein after the mixing, the milk of remainder quantitatively arrives 1000Kg;
5) sterilization behind the homogeneous;
6) cooling back inoculation;
7) fermentation;
8) turn over cylinder, cooling;
9) can after the blending.
9. the preparation method of soybean dessert sour milk according to claim 8 is characterized in that:
Wherein:
Described raw material milk detects step: 72 ° of alcohol protein stabilizations, and acidity≤18 ° T boils normal; Detect fat, protein, non-fat solid and antibiotic residue; Milk temperature≤4 ℃; Described raw material milk normalization step is: milk temperature (45-50 ℃) and circulation timei (15 minutes), fat and non-fat solid must reach the regulation requirement after the standardization: to the requirement of cow's milk: fatty 〉=3.1%, non-fat solid 〉=8.1%;
Described batching step is: will be uniformly dispersed after the whole components mixing except that milk, 70-75 ℃ of milk liquid with part dissolves again, and standby behind the stirring 15min;
Described mixing and quantitative step are: after adding remaining milk, mix, quantitatively arrive 1000Kg;
Be cooled to before the described sterilization below 10 ℃, detect be allowed for access after qualified homogeneous, sterilization, concrete condition is: material carries out homogeneous under 18-20Mpa/65-70 ℃ of condition, sterilization under 95-100 ℃/300S condition;
Described cooling and inoculation step are: material is cooled to 43-45 ℃, is sprinkled into described direct putting type powder bacterial classification, mixes 20min, closes agitator;
Described fermentation step is: 43 ± 2 ℃ of condition bottom fermentations, terminal point acidity are controlled at 75-80 ° of T;
Describedly turn over cylinder and cooling step is: after acidity reaches requirement, open frozen water, crawl agitator 30 seconds turns over cylinder to surge tank, and temperature is controlled at 18-20 ℃, notes regulating flow; Need after the described can step to put refrigeration in storage, method is: temperature is reduced to 10 ℃ within an hour, and intact back refrigerates 24 hours down at 2-6 ℃.
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| CN101390536B (en) * | 2008-10-22 | 2011-02-16 | 广州合诚实业有限公司 | Double egg-albumen fermentation type frozen milk food and preparation method thereof |
| CN102007968A (en) * | 2010-12-27 | 2011-04-13 | 内蒙古伊利实业集团股份有限公司 | Lactobacillus casei-containing active lactobacillus beverage and preparation method thereof |
| CN101564060B (en) * | 2009-05-25 | 2011-11-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Double-protein liquid milk and preparation method thereof |
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| CN104839331A (en) * | 2015-03-27 | 2015-08-19 | 杭州娃哈哈科技有限公司 | Fermentation participated dietary fiber and non-fat lactic acid bacteria beverage with a long quality guarantee period |
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| CN101564060B (en) * | 2009-05-25 | 2011-11-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Double-protein liquid milk and preparation method thereof |
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