CN101313706B - 一种风味酸驼乳及其制备方法 - Google Patents
一种风味酸驼乳及其制备方法 Download PDFInfo
- Publication number
- CN101313706B CN101313706B CN2008100629395A CN200810062939A CN101313706B CN 101313706 B CN101313706 B CN 101313706B CN 2008100629395 A CN2008100629395 A CN 2008100629395A CN 200810062939 A CN200810062939 A CN 200810062939A CN 101313706 B CN101313706 B CN 101313706B
- Authority
- CN
- China
- Prior art keywords
- camel milk
- camel
- breast
- acid
- milk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000020248 camel milk Nutrition 0.000 title claims abstract description 31
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 16
- 235000019634 flavors Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims abstract description 21
- 230000004151 fermentation Effects 0.000 claims abstract description 21
- 241000282836 Camelus dromedarius Species 0.000 claims abstract description 18
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 14
- 239000003381 stabilizer Substances 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 210000000481 breast Anatomy 0.000 claims description 25
- 238000003756 stirring Methods 0.000 claims description 16
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 14
- 239000003795 chemical substances by application Substances 0.000 claims description 8
- 241000894006 Bacteria Species 0.000 claims description 7
- 235000014655 lactic acid Nutrition 0.000 claims description 7
- 239000004310 lactic acid Substances 0.000 claims description 7
- 238000011081 inoculation Methods 0.000 claims description 6
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 5
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 5
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 238000012545 processing Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 230000003068 static effect Effects 0.000 claims description 3
- 108010010803 Gelatin Proteins 0.000 claims description 2
- 229920000159 gelatin Polymers 0.000 claims description 2
- 239000008273 gelatin Substances 0.000 claims description 2
- 235000019322 gelatine Nutrition 0.000 claims description 2
- 235000011852 gelatine desserts Nutrition 0.000 claims description 2
- 235000021552 granulated sugar Nutrition 0.000 claims description 2
- 244000144980 herd Species 0.000 claims description 2
- 239000012535 impurity Substances 0.000 claims description 2
- 238000003973 irrigation Methods 0.000 claims description 2
- 230000002262 irrigation Effects 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 238000004321 preservation Methods 0.000 claims description 2
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims 1
- 238000001914 filtration Methods 0.000 claims 1
- 239000002253 acid Substances 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000036541 health Effects 0.000 abstract description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 4
- 238000011161 development Methods 0.000 abstract description 4
- 239000007788 liquid Substances 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 238000000746 purification Methods 0.000 abstract description 4
- 235000005911 diet Nutrition 0.000 abstract description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 3
- 239000011707 mineral Substances 0.000 abstract description 3
- 235000010755 mineral Nutrition 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 238000002560 therapeutic procedure Methods 0.000 abstract description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 2
- 229930003268 Vitamin C Natural products 0.000 abstract description 2
- 235000019629 palatability Nutrition 0.000 abstract description 2
- 239000011718 vitamin C Substances 0.000 abstract description 2
- 235000019154 vitamin C Nutrition 0.000 abstract description 2
- 241000186660 Lactobacillus Species 0.000 abstract 3
- 229940039696 lactobacillus Drugs 0.000 abstract 3
- 235000000053 special nutrition Nutrition 0.000 abstract 2
- 102000014171 Milk Proteins Human genes 0.000 abstract 1
- 108010011756 Milk Proteins Proteins 0.000 abstract 1
- 230000037213 diet Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 235000019197 fats Nutrition 0.000 abstract 1
- 238000011049 filling Methods 0.000 abstract 1
- 238000000265 homogenisation Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 abstract 1
- 235000019156 vitamin B Nutrition 0.000 abstract 1
- 239000011720 vitamin B Substances 0.000 abstract 1
- 229940046001 vitamin b complex Drugs 0.000 abstract 1
- 241000282828 Camelus bactrianus Species 0.000 description 10
- 235000013365 dairy product Nutrition 0.000 description 8
- 239000000047 product Substances 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 235000013336 milk Nutrition 0.000 description 6
- 239000008267 milk Substances 0.000 description 6
- 210000004080 milk Anatomy 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 5
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 230000002269 spontaneous effect Effects 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 235000020776 essential amino acid Nutrition 0.000 description 2
- 239000003797 essential amino acid Substances 0.000 description 2
- 230000008821 health effect Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 230000006651 lactation Effects 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 229910052711 selenium Inorganic materials 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- 230000032258 transport Effects 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003444 anaesthetic effect Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000019987 cider Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000007306 functionalization reaction Methods 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000011229 interlayer Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000000009 lactational effect Effects 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 235000013997 pineapple juice Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 208000008128 pulmonary tuberculosis Diseases 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000013948 strawberry juice Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Images
Landscapes
- Dairy Products (AREA)
Abstract
本发明公开了一种风味酸驼乳及其制备方法，它以液态的新鲜驼乳为原料，经收集、净化、均质、杀菌、接种乳酸菌发酵、调配果汁稳定剂和灌装而成的。它保留了发酵驼乳的功能性，改善了驼乳的风味，增强了适口性，方便了酸驼奶制品的包装、携带和运输，延长了酸驼奶制品的保质期限，最大程度地保留驼奶的营养成分和活性乳酸菌，发挥其营养价值和食疗保健作用。它含有丰富的驼乳蛋白质、脂肪及不饱和脂肪酸、矿物质、维生素C以及B族维生素和活性乳酸菌，不仅可以以其特有的营养和功能性，满足部分消费者的特殊营养和保健需要，而且还能为牧民增收，对保护、发展养驼业具有积极的推动作用。
Description
技术领域
本发明涉及食品加工技术领域，具体地说是一种以双峰驼乳为原料，经净化、均质、杀菌、接种发酵、调配、灌装而成的酸性风味液态驼乳制品及其制备方法。
技术背景
双峰驼在我国主要分布于内蒙古阿拉善盟、巴彦淖尔市北部、锡林郭勒盟西部以及新疆维吾尔族自治区等牧业地区半荒漠、荒漠及沙漠地带，是沙漠地区牧民主要饲养的家畜，也是沙漠化地区牧民奶食品的主要来源之一。双峰驼的泌乳期长达14-16个月，日平均产乳量为5公斤，其中一些双峰驼日平均产乳量能达到15-20公斤，整个泌乳期的产乳可达1254公斤，但是大多数双峰驼每天仅能挤乳2公斤，剩下部分的要用来喂饲幼驼。吉日木图等人的研究“不同泌乳时间内内蒙古阿拉善双峰驼驼乳化学组成变化分析”(《食品科学》，2005，26(9)：P173-179)表明：双峰驼驼乳中总干物质的含量为14.31～16.47％、蛋白质含量为3.55～4.47％、脂肪含量为5.65～6.39％、乳糖含量为4.24～4.58％、矿物质含量为0.87～0.92％，另外还富含多种维生素。赵电波等人的研究“自然发酵双峰驼驼乳营养价值的研究”(《乳业科学与技术》2007，6：P305-307)表明：驼乳中蛋白质和脂肪含量较高，是人体补充蛋白和必需脂肪酸的良好食品。钙、磷、铁、锌和硒的含量较高，是老人和婴幼儿补充Ca、P、Fe、Zn和Se的良好食品。驼乳中具有较高含量的VC，含量为51.10mg/kg；富含必需氨基酸，且占氨基酸总量的48.55％，饮用驼乳能满足人对必需氨基酸的营养需要。双峰驼乳不仅含有丰富的营养物质，经自然发酵的双峰驼酸乳还具有改善胃肠道功能、降低血脂含量、改善心血管系统功能、增强体质等诸多作用，在蒙古族传统医学中利用自然发酵的酸驼乳与蒙药配合治疗老年虚弱、肺结核、心血管疾病以及肾脏疾病等。
随着人们生活质量的不断提高，对各种乳制品的消费量也呈现逐年增长的趋势。尤其是近几年，我国乳业快速发展，市场对乳制品品种的多元化、功能化的需求也日益强增强。如果能对驼乳进行开发利用，加工制成驼乳制品，不仅可以以其特有的营养和功能性，在丰富乳品种类的同时满足部分消费者的特殊营养和保健需要，而且还能为当地牧民增收，并对保护、发展养驼业具有积极的推动作用。
发明内容
本发明所要解决的技术问题在于提供一种以驼乳为主要原料制成的风味酸驼乳及其制备方法，它方便了酸驼奶制品的包装、携带和运输，延长酸驼奶制品的保质期限，最大程度地保留驼奶的营养成分和活性乳酸菌，发挥其营养价值和食疗保健作用。
为解决上述技术问题，本发明一种风味酸驼乳是以液态的新鲜驼乳为原料，经收集、净化、均质、杀菌、接种乳酸菌发酵、调配果汁稳定剂和灌装而成的。
一种风味酸驼乳的制备方法，它包括如下步骤：
1、鲜驼乳的收集：将牧户挤下的驼乳迅速冷却至10℃，以防止自然酸化变质；收集到加工厂，测定pH值和酸度，即pH值6.4～6.5、酸度16°T～18°T。
2、净化：将收集的新鲜驼乳经多层纱布过滤，除去肉眼可见的较大颗粒性异物或驼毛等杂质，再经离心净乳机离心除去机械杂质净乳。
3、均质：将驼乳预热至50℃～60℃，在150～250kg/cm2下进行均质。
4、杀菌：将净乳后的驼乳，加热至90℃～95℃，15min杀菌后，冷却至42℃～43℃。
5、接种发酵：以乳酸菌发酵剂，按照2％(V/V)接种，在42℃～43℃条件下保持恒温发酵，发酵开始一段时间内静止发酵，使其酸度达到76°T～80°T后，搅拌均匀并冷却至20℃以下。
6、调配：添加果汁稳定剂混合辅料，搅拌充分混合。
7、分装：将经过充分搅拌混匀的风味酸驼乳立即连续灌装到销售用容器中。
8、成品：将灌装好的产品置于4℃保藏。
上述一种风味酸驼乳的制备方法，所述乳酸菌发酵剂为由保加利亚乳杆菌(Lactobacillus bulgaricus)和嗜热链球菌(Streptococcus thermophilus)制备的混合发酵剂。
由于本发明采用上述技术方案，它具有以下优点：它将液态的新鲜驼乳经收集、净化、杀菌、冷却和接种乳酸菌发酵、并添加果汁调配成风味酸驼乳，改善了驼乳的风味，增强了适口性。同时，保留了发酵驼乳的功能性，方便了酸驼奶制品的包装、携带和运输，延长了酸驼奶制品的保质期限，最大程度地保留驼奶的营养成分和活性乳酸菌，发挥其营养价值和食疗保健作用。本发明制备的风味酸驼乳含有丰富的驼乳蛋白质、脂肪及不饱和脂肪酸、矿物质、维生素C以及B族维生素和活性乳酸菌，基本保持了酸驼奶原有的风味和营养形态，复水性好。它不仅可以以其特有的营养和功能性，在丰富乳品种类的同时，满足部分消费者的特殊营养和保健需要，而且还能为牧民增收，对保护、发展养驼业具有积极的推动作用。
附图说明
图1为本发明风味酸驼乳的制备工艺流程图。
图2为果汁稳定剂辅料的制备工艺流程图。
具体实施方式：
如图1所示，将牧户挤下的驼乳迅速冷却至10℃(可采用冰水冷却或制冷罐冷却等方法)，以防止自然酸化变质；收集到加工厂，测定pH值和酸度，即pH值6.4～6.5、酸度16°T～18°T。将600kg鲜驼乳经多层纱布过滤后泵入冷藏罐中，搅拌均匀，经净乳机离心净乳后，打入夹层封闭型发酵罐中，搅拌加热至90℃～95℃，15min杀菌后，用冷水冷却至42℃～43℃。接种发酵由保加利亚乳杆菌(Lactobacillus bulgaricus)和嗜热链球菌(Streptococcus thermophilus)制备的混合发酵剂20kg(也可应用商业直投式乳酸菌发酵剂)，并于42℃～43℃保持恒温发酵，发酵开始一段时间内静止发酵，使其酸度达到80°T～120°T。经过充分搅拌冷却至20℃后，无菌添加已调配并杀菌的果汁香料稳定剂混合辅料，充分搅拌混匀，灌装，冷藏即可成品。
如图2所示，其中果汁稳定剂辅料的制备方法为：准确秤取0.5kg果胶和3kg明胶，与80kg白砂糖充分搅拌混合，缓慢撒入到306.3kg已加热至55℃～65℃的原料水中，搅拌溶解后，添加果汁(如苹果汁、草莓汁或菠萝汁等根据需要选用)10kg，并搅拌混匀。然后，封闭罐加热升温至90℃～95℃杀菌。杀菌后冷却至10℃后，添加相应果汁香精0.2kg搅拌混匀备用。即为果汁稳定剂辅料。
Claims (1)
1.一种风味酸驼乳的生产方法，其特征在于，它包括如下步骤：
(1)鲜驼乳的收集：将牧户挤下的驼乳迅速冷却至10℃，收集到加工厂，测定pH值和酸度；
(2)净化：将收集的新鲜驼乳，经过滤、离心净乳，除去原料驼乳中的颗粒性杂质；
(3)均质：将驼乳预热至50℃～60℃，在150～250kg/cm2下进行均质；
(4)杀菌：将经净化后的驼乳，加热至90℃～95℃，15min杀菌后，冷却至42℃～43℃；
(5)接种发酵：以保加利亚乳杆菌和嗜热链球菌制备的混合发酵剂为乳酸菌发酵剂；将乳酸菌发酵剂，按照2％接种，在42℃～43℃条件下保持恒温发酵，发酵开始一段时间内静止发酵，使其酸度达到76°T～80°T后，搅拌均匀并冷却至20℃以下；
(6)调配：添加果汁稳定剂混合辅料，搅拌充分混合；所述果汁稳定剂混合辅料采用如下方法制备：准确秤取0.5kg果胶和3kg明胶，与80kg白砂糖充分搅拌混合，缓慢撒入到306.3kg已加热至55℃～65℃的原料水中，搅拌溶解后，添加果汁10kg，并搅拌混匀；然后，封闭罐加热升温至90℃～95℃杀菌；杀菌后冷却至10℃后，添加相应果汁香精0.2kg搅拌混匀备用，此即为果汁稳定剂混合辅料；
(7)灌装：经过充分搅拌混匀的风味酸驼乳立即连续灌装到销售用容器中；
(8)成品：将灌装好的产品置于4℃保藏。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100629395A CN101313706B (zh) | 2008-07-05 | 2008-07-05 | 一种风味酸驼乳及其制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100629395A CN101313706B (zh) | 2008-07-05 | 2008-07-05 | 一种风味酸驼乳及其制备方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101313706A CN101313706A (zh) | 2008-12-03 |
| CN101313706B true CN101313706B (zh) | 2011-03-23 |
Family
ID=40104962
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008100629395A Active CN101313706B (zh) | 2008-07-05 | 2008-07-05 | 一种风味酸驼乳及其制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101313706B (zh) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102812993A (zh) * | 2012-07-31 | 2012-12-12 | 陈其钢 | 一种骆驼酸奶及其制备方法 |
| CN102754688A (zh) * | 2012-07-31 | 2012-10-31 | 陈其钢 | 一种特色果粒发酵骆驼酸奶 |
| CN103947764B (zh) * | 2014-05-13 | 2016-01-20 | 光明乳业股份有限公司 | 一种含益生菌的奶酪饮品及其制备方法 |
| US9623057B1 (en) | 2016-02-16 | 2017-04-18 | King Saud University | Method of making a fermented dairy product from camel milk |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101015308A (zh) * | 2007-03-13 | 2007-08-15 | 甘肃省华龙农业开发总公司 | 骆驼乳的采集、加工、储存方法 |
-
2008
- 2008-07-05 CN CN2008100629395A patent/CN101313706B/zh active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101015308A (zh) * | 2007-03-13 | 2007-08-15 | 甘肃省华龙农业开发总公司 | 骆驼乳的采集、加工、储存方法 |
Non-Patent Citations (3)
| Title |
|---|
| 成晓霞等.搅拌型草莓酱、黄瓜汁复合酸牛乳的加工技术.黑龙江畜牧兽医.2007,(8),128-129. * |
| 王树林等.搅拌型橙汁酸凝乳配方及工艺研究.中国乳品工业.2003,31(3),10-13. * |
| 王电等.HACCP在搅拌型风味酸牛乳生产中的应用.中国乳业.2003,(4),36-37. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101313706A (zh) | 2008-12-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102578234B (zh) | 一种凝固酸奶及其制备方法 | |
| CN101703107B (zh) | 含有巧克力颗粒的酸奶及其生产方法 | |
| CN101731336A (zh) | 一种包含果酱的酸奶及其制作方法 | |
| CN101313720B (zh) | 一种软质发酵型驼乳奶酪的制备方法 | |
| CN101940236A (zh) | 凝固型芦荟果粒酸牛乳及其制造方法 | |
| CN102972522B (zh) | 益生菌牛乳及其制备方法 | |
| CN104642547A (zh) | 一种常温果粒酸奶及其制备方法 | |
| CN100502699C (zh) | 蛋乳生物多肽果蔬汁乳酒饮料的制备方法 | |
| CN101313705B (zh) | 一种酸驼奶制品及其制备方法 | |
| CN103004987A (zh) | 一种复合保健酸奶及其加工工艺 | |
| CN101715823B (zh) | 一种脱脂分层酸奶及其制备方法 | |
| CN102318684A (zh) | 一种奶酪粉及其制备方法 | |
| CN108142556A (zh) | 一种藜麦乳酸菌饮料及其制备方法 | |
| CN101331899A (zh) | 含豆料的酸牛奶及制造方法 | |
| CN102613292A (zh) | 适于老年人食用的保健酸奶及生产方法 | |
| CN103168858A (zh) | 一种水牛乳活性菌乳清饮料及其制备方法 | |
| CN101313706B (zh) | 一种风味酸驼乳及其制备方法 | |
| CN103141573B (zh) | 一种风味发酵乳及其制备方法 | |
| CN104186661A (zh) | 一种葡萄杏仁高钙酸羊奶发酵乳及其制备方法 | |
| CN102771563A (zh) | 富硒乳制品及其生产方法 | |
| CN102258083A (zh) | 魔芋葡甘聚糖复合保健酸奶及其制备方法 | |
| CN104542978B (zh) | 一种瓯柑酸奶及其制作方法 | |
| CN101171942A (zh) | 一种牦牛奶酪制备方法 | |
| CN103783159A (zh) | 活性菌鲜奶发酵型枸杞养生饮品 | |
| CN103947764A (zh) | 一种含益生菌的奶酪饮品及其制备方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20081203 Assignee: XINJIANG WANGYUAN CAMEL MILK INDUSTRIAL Co.,Ltd. Assignor: Chen Gangliang Contract record no.: 2013650000037 Denomination of invention: Local flavor sour camel milk and preparation method thereof Granted publication date: 20110323 License type: Exclusive License Record date: 20131029 |
|
| LICC | Enforcement, change and cancellation of record of contracts on the licence for exploitation of a patent or utility model | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20181109 Address after: 836400 Aletai Road, Fuhai County, the Xinjiang Uygur Autonomous Region Patentee after: XINJIANG WANGYUAN CAMEL MILK INDUSTRIAL Co.,Ltd. Address before: 314000 31 Jilin Road, Ma Qiao Town, Wang Dian Town, Xiuzhou District, Jiaxing, Zhejiang Patentee before: Chen Gangliang |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20200604 Address after: 750306 Camel Industrial Park, Badain Jilin town, Alxa Right Banner, Alxa League, Inner Mongolia Autonomous Region Patentee after: INNER MONGOLIA SHAMOZHISHEN BIO-TECH Co.,Ltd. Address before: Huan Cheng Dong Lu, Fuhai county the Xinjiang Uygur Autonomous Region 836400 Aletai area Patentee before: XINJIANG WANGYUAN CAMEL MILK INDUSTRIAL Co.,Ltd. |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20210326 Address after: 836400 Aletai Road, Fuhai County, the Xinjiang Uygur Autonomous Region Patentee after: XINJIANG WANGYUAN CAMEL MILK INDUSTRIAL Co.,Ltd. Address before: 750306 Camel Industrial Park, Badanjilin Town, Alxa Right Banner, Alxa League, Inner Mongolia Autonomous Region Patentee before: INNER MONGOLIA SHAMOZHISHEN BIO-TECH Co.,Ltd. |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20221201 Address after: 750300 Camel Industrial Park, Badain Jilin Town, Alxa Right Banner, Alxa League, Inner Mongolia Autonomous Region Patentee after: INNER MONGOLIA SHAMOZHISHEN BIO-TECH Co.,Ltd. Address before: 836400 Aletai Road, Fuhai County, the Xinjiang Uygur Autonomous Region Patentee before: XINJIANG WANGYUAN CAMEL MILK INDUSTRIAL Co.,Ltd. |