CN101507449B - Sour milk-containing beverage and production method thereof - Google Patents
Sour milk-containing beverage and production method thereof Download PDFInfo
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Abstract
The invention relates to a milk-containing acid drink with good stability and a production method thereof. The milk-containing acid drink adopts a composite emulsifier, a proper thickener and other general ingredients, and improves the fat stability. The composite emulsifier adopts commonly used monoglyceride (molecularly distilled monoglyceride in general), and is matched with proper diacetyl tartaric acid monoglyceride or succinic acid monoglyceride which is taken as an auxiliary emulsifier. Although the milk-containing acid drink is subjected to high-temperature sterilization, the milk-containing acid drink has good fat stability, can provide shelf life of more than 6 months, and has good mouthfeel and flavor.
Description
Technical field
The present invention relates to the Dairy Production field, relate to～kind have the sour milk-containing beverage and the production method thereof of good stability specifically.
Background technology
Sour milk-containing beverage is meant that with fresh milk or dairy products be raw material, adds the goods that modulation such as entry, liquid glucose, acid form.According to industry standard, be called milk beverage or milk-contained drink when protein content is not less than 1.0% (m/V) in the finished product; Protein content is called lactic acid drink (GB10789-1996) when being not less than 0.7% (m/V).This type of blending type beverage developed very fast in recent years, annual growth rate is all more than 25%, particularly high-temperature short-time sterilization and the aseptic packaging application on the blending type milk-contained drink, for the nutritional labeling that farthest keeps cow's milk provides effective means, make the shelf-life of product can reach more than six months, enlarged the sales range of product, thereby make the blending type milk-contained drink with its multiple tastes, be of high nutritive value and drink characteristics such as convenient, in milk beverage market, occupied leading position.On the basis of this blending type breast drink product, according to the continuous lifting of consumer to product form and effect needs, some novel products are suggested, for example, according to the requirement of people to health, can be in product forced for vitamins, mineral matter, amino acid or fruit juice etc. (Xie Jizhi writes. the liquid diary product science and technology); According to the requirement of people, can also in product, add fruit-vegetable granules to natural taste and mouthfeel.
Because the sour milk-containing beverage product is subjected to liking of consumer, provide colory breast drink product for producer's share that dominates the market, improve product competitiveness and have very important significance.Be to realize the longer shelf-life of product, the commercial sterilization that reaches product by sterilization process in the production process is essential, because milk-contained drink is to the requirement of protein content, product stability guarantees it is the key of producing this series products.At present, how the long shelf-life sour milk-containing beverage through UHTS adopts the sterile filling packing technique to produce keeps product shelf stable (farthest avoiding the beverage unstability), is most important qualifying point in the production always.
Mainly contain following performance through heat treated sour milk-containing beverage product unstability:
Layering and precipitation
Bleed
Gel
Coalescent
Breakdown of emulsion
Analyze the main cause of milk beverage unstability, can comprise following situation:
The heat endurance reduction of milk protein causes protein precipitation, gel, thereby causes system layering and precipitation;
The coalescent fat floating that causes of butterfat;
The food additives improper use causes the unstability of milk beverage colloidal solution;
Processing technology is selected the improper milk beverage unstability that causes;
The raw material that use can not be satisfied quality requirements causes the product unstability.
In order to obtain to have the sour milk-containing beverage of good stability, the emphasis of controlling in the production mainly concentrates on the use to stabilizing agent.For industrial production, the most frequently used in numerous emulsifying agents is glycerin monostearate (also claiming monoglyceride), because monoglyceride is when having well emulsify, it originates convenient, also minimum for the local flavor and the mouthfeel influence of beverage.But be to use monoglyceride can't use up people's will fully for the milk-contained drink that acquisition has advantages of excellent stability.Consider from improving stabilizing effect, also constantly there is result of study to be disclosed, for example, record in the Chinese patent 97101076.5, be to improve the stability of sour milk-containing beverage, need to comprise a kind of alkaline metal salt of specific carboxymethyl cellulose in the employed stabilizing agent; Then put down in writing the sucrose fatty ester that adopts different HLB simultaneously and polyglyceryl fatty acid ester scheme in the Chinese patent application 200380100183.4 as the milk beverage stabilizing agent; Chinese patent application 200380100194.2 also discloses utilizes the emulsion stabilizer that contains sucrose fatty ester, polyglyceryl fatty acid ester and sorbitan fatty acid ester, this stabilizing agent can provide milk beverage when pasteurization and excellent stability in the preservation process.The stabilizing agent that is applicable to milk-contained drink has its particularity, and the use of different stabilizers also discharges the mouthfeel of beverage and local flavor in influence breast drink stability and produces corresponding influence.How selecting and determine suitable stabiliser system, when breast drink good stability is provided, keep the excellent flavor and the mouthfeel of beverage, also is that the technical problem that solves is devoted in the Dairy Production field always.So, because the above-mentioned characteristic of sour milk-containing beverage, in numerous emulsifying agents, make suitable selection, comprise selection and allotment to emulsifying agent and thickener, suppressing or slow down the fat floating of breast drink in shelf life by the emulsifiability that improves beverage, is that this milk-contained drink manufacturing enterprise is continuing the problem explored.
Summary of the invention
Technical problem solved by the invention provides the sour milk-containing beverage that a kind of stability is improved, by to selection of stabilizers, though through high-temperature sterilization, this milk-contained drink still has good fat stability, shelf life more than six months can be provided, and have good mouthfeel and local flavor.
The present invention also provides the production method of this sour milk-containing beverage, and by rational technological design, providing can be in the milk-contained drink of room temperature long preservation.
According to sour milk-containing beverage provided by the invention, the composition of its per 100 weight portion raw materials comprises:
Raw milk 20-60 part
Sugar 4.0-15.0 part
Coemulsifier 0.001-0.08 part
Monoglyceride 0.05-0.15 part
Thickener 0.1-0.5 part
Salts substances 0.005-0.1 part
Acidity regulator 0.2-0.7 part
Water complements to 100 parts
During this was formed, coemulsifier was selected from diacetyl tartaric acid monoglyceride or butanedioic acid monoglyceride, and thickener is selected from a kind of or its combination in sodium carboxymethylcellulose, pectin and the guar gum.
Acidic milk drink contains 1% the fat of having an appointment, the moisture near 90%.The type of acidic beverages emulsification should be oil-in-water emulsification type so, and selected emulsifier hlb value (hydrophilic and oleophilic value) should be higher than 7, is beneficial to and forms oil-in-water system in product.The HLB value of glycerin monostearate approximately is 3.8, it is a kind of water-in-oil emulsifier, but it plays oil-in-water emulsifiers in decentralized photo, monoglyceride is present in the decentralized photo with hydrate forms, at this moment, on the vicinal hydroxyl of monoglyceride during addition 2-5mol water, the hydrophilic segment of monoglyceride enlarges with hydrate forms, has a kind of higher false HLB value (being approximately 7.2) in this state, generally acknowledge that the emulsification to milk beverage has reasonable effect, its source and easy-to-use is a kind of emulsifying agent relatively more commonly used in addition.Diacetyl tartaric acid monoglyceride HLB value is oil-in-water partially emulsifying agent generally at 8-10.Butanedioic acid monoglyceride HLB value 5-7, its emulsifiability but belong to oil-in-water emulsifiers when higher concentration between Water-In-Oil and oil-in-water.
By research to emulsifying agent character, the invention provides a kind of stabiliser system that is applicable to sour milk-containing beverage, wherein adopted monoglyceride (using molecule distillating monoglyceride usually) commonly used at least, cooperate an amount of diacetyl tartaric acid monoglyceride or butanedioic acid monoglyceride as coemulsifier, become the compound emulsifying agent combination, in milk beverage, effectively improve the emulsifying effectiveness of monoglyceride with lower addition, give the effect that good mouthfeel of product and local flavor discharge simultaneously, and be beneficial to suitability for industrialized production.Preferably, during per 100 weight portion raw materials were formed, content of monoglyceride was 0.05-0.1 part, and coemulsifier content is 0.01-0.08 part.
For obtaining the sour milk-containing beverage of improved stability, on the basis of having determined emulsifier combination, also need to cooperate suitable thickener, that is, be selected from a kind of or its combination in sodium carboxymethylcellulose (preferably using high viscosity CMC-Na), pectin and the guar gum.
According to sour milk-containing beverage of the present invention, described raw milk comprises: common fresh milk (comprising full-cream, degreasing and half defatted milk), utilize recombined milk that other components configurations of milk powder, cream, whey powder or milk form or the acidified milk that ferments and form with common cow's milk and/or recombined milk.
In the sour milk-containing beverage provided by the invention, described salts substances can be selected from: the combination of one or more in sodium phosphate trimer, calgon, sodium pyrophosphate and the natrium citricum etc.
Described acidity regulator then can be selected from: the combination of one or more in lactic acid, tartaric acid, fumaric acid, citric acid and the malic acid etc.
During the raw material of above-mentioned sour milk-containing beverage is formed, described sugar can be white granulated sugar, the syrup of various monose and glycitols material, or any one or a few mixing of sweetener, identical with the production operation of Other Drinks, when all or part of use syrup or sweetener, its addition is converted with pol, but the white granulated sugar pol with above-mentioned content range is a benchmark, that is to say, the content benchmark of the sugar in the above-mentioned prescription is a granulated sugar, when using other sweet substance or syrup, addition quite is that benchmark gets final product with the pol that can provide with the granulated sugar of above-mentioned formula range, converts during the calculating sugariness to the white granulated sugar sugariness and mixes.
According to designing requirement, can also become and have differently flavoured breast drink by adding suitable essence to product.
Milk-contained drink of the present invention does not have specific (special) requirements for packaged form, can adopt common PE bottle, PET bottle and aseptic soft packaging etc., and the production process route of product mainly may further comprise the steps:
Batching: thickener and emulsifying agent, salts substances, white granulated sugar (and/or sweetener etc.) fully after the dissolving, are squeezed in the material-compound tank, with the abundant mixing of the raw milk of squeezing in advance in suitable quantity of water;
Acid adjustment: spray in the feed liquid of material-compound tank after acidity regulator fully dissolved with suitable quantity of water, the spray process is kept stirring, and the acid solution spray that nebulizes is added in the turbulent area of feed liquid;
Homogeneous: carry out homogeneous after the feed liquid after the above-mentioned acid adjustment mixes, homogenization pressure is 15-25MPa, and homogenizing temperature is 50-70 ℃;
Sterilization: feed liquid is carried out sterilization (being generally high temperature or ultra high temperature sterilization), reaches commercial sterilization;
Can, packing, check are dispatched from the factory after qualified.
In the said process, all primary raw materials and batching all meet country or dairy industry relevant criterion, and device therefor and method of operating are routine techniques in the milk-contained drink production.For auxiliary materials such as sweetener that comprises in the prescription and essence, can determine addition and add operation that for example, sweetener can directly add in the material-compound tank with raw materials such as stabilizing agent, salt according to the technology of routine; The syrup class promptly can add with raw materials such as stabilizing agent, salt, also can add behind these raw materials and the abundant mixing of raw milk again, and essence then can add before homogeneous.
Sour milk-containing beverage of the present invention is compared with existing like product and is had the following advantages and improved effect:
By to selection of stabilizers and combination, improved the fat floating phenomenon of sour milk-containing beverage, slowed down the speed and the float-amount of product fat floating;
When the beverage emulsifying effect improves, the mouthfeel of product and the effect that local flavor discharges have also been improved.
Specific embodiments
Below in conjunction with the beneficial effect that specific embodiment further specifies enforcement of the present invention and had, understand essence of the present invention and characteristics better to help the reader, but can not constitute any qualification practical range of the present invention.
The preparation of embodiment 1 peach flavor sour milk-containing beverage
Prescription (in 1 ton):
Milk: 300.0 kilograms
White granulated sugar: 70.0 kilograms
HFCS: 7 kilograms
High-viscosity sodium carboxymethyl cellulose: 3.5 kilograms
Molecule distillating monoglyceride: 0.8 kilogram
Butanedioic acid monoglyceride: 0.4 kilogram
Natrium citricum: 1.0 kilograms
Citric acid: 1.8 kilograms
Lactic acid: 2.0 kilograms
Peach essence: 0.8 kilogram
Pure water: 612.7 kilograms.
Raw material standard:
Milk: protein 〉=2.95%, fat 〉=3.0%, non-fat solid 〉=8.5%,
White granulated sugar: meet country-level standard,
Other batching, additive and pure water all meet the national standard of food additives.
The preparation process of this sour milk-containing beverage:
1) will detect qualified raw material milk squeezes in the material-compound tank.
2) sodium carboxymethylcellulose, molecule distillating monoglyceride, butanedioic acid monoglyceride and natrium citricum and white granulated sugar are mixed, get appropriate amount of purified water and be heated to 75 ℃, the mixture of described batching is slowly added in this hot water, stir about 25 minutes of insulation dissolving, be cooled to and be lower than 40 ℃, squeeze in the material-compound tank, mix with milk.
3) add HFCS, mix.
4) acidity regulator (lactic acid, citric acid) is fully dissolved with appropriate amount of purified water, spray adds in the above-mentioned material-compound tank, and feed temperature should be lower than 40 ℃ in the material-compound tank, and will guarantee to continue to stir in the spray process.
5) add essence, mix.
6) purified water remainder is squeezed into above-mentioned feed liquid and mixed.
7) feed liquid is preheating to 65 ℃, carries out homogeneous, homogenization pressure 20MPa.
8) the feed liquid high temperature sterilization behind the homogeneous: 121 ℃, 30 seconds.
9) feed liquid after the sterilization is cooled to 25.0 ℃ of cans, obtains sour milk-containing beverage product of the present invention.
Product detects index:
Protein: 1.0%, fat: 1.12%, soluble solid: 10.2%, pol (in white granulated sugar): 14.6%, pH value: 4.20.
Product Status is observed (room temperature):
After one week: Product Status is normal, defective modes such as no elutriation, precipitation; Mouthfeel is full along sliding, and peach flavor fragrance is normal, and product meets every specification requirement.
After one month: Product Status is normal, defective modes such as no elutriation, precipitation; Mouthfeel is full along sliding, and peach flavor fragrance is normal, and product meets every specification requirement.
After two months: Product Status is normal, defective modes such as no elutriation, precipitation; Mouthfeel is full along sliding, and peach flavor fragrance is normal, and product meets every specification requirement.
After four months: Product Status is normal, defective modes such as no elutriation, precipitation; Mouthfeel is full along sliding, and peach flavor fragrance is normal, and product meets every specification requirement.
After six months: Product Status is normal, defective modes such as no elutriation, precipitation; Mouthfeel is full along sliding, and peach flavor fragrance is normal, and product meets every specification requirement.
The preparation of embodiment 2 original flavor sour milk-containing beverages
Prescription (in 1 ton):
Milk: 450.0 kilograms
White granulated sugar: 55.0 kilograms
Aspartame: 1.2 kilograms
Sodium carboxymethylcellulose: 4.2 kilograms
Molecule distillating monoglyceride: 1.0 kilograms
Diacetyl tartaric acid monoglyceride: 0.2 kilogram
Sodium phosphate trimer: 0.5 kilogram
Guar gum: 0.5 kilogram
Citric acid: 2.0 kilograms
Lactic acid: 1.24 kilograms
Malic acid: 1.0 kilograms
Sour milk essence: 1.0 kilograms
Pure water: 482.16 kilograms.
Raw material standard:
Milk: protein 〉=2.95%, fat 〉=3.0%, non-fat solid 〉=8.5%.
White granulated sugar: meet country-level standard.
Other batching, additive and pure water all meet the national standard of food additives.
This milk-contained drink preparation process:
1) will detect qualified raw material milk squeezes in the material-compound tank.
2) sodium carboxymethylcellulose, guar gum, molecule distillating monoglyceride, diacetyl tartaric acid monoglyceride and Aspartame, sodium phosphate trimer and white granulated sugar are mixed, get appropriate amount of purified water and be heated to 75 ℃, the mixture of described batching is slowly added in this hot water, stir about 25 minutes of insulation dissolving, be cooled to and be lower than 40 ℃, squeeze in the material-compound tank, mix with milk.
3) acidity regulator (lactic acid, citric acid and malic acid) is fully dissolved with appropriate amount of purified water, spray adds in the above-mentioned material-compound tank, and feed temperature should be lower than 40 ℃ in the material-compound tank, and will guarantee to continue to stir in the spray process.
4) add essence, mix.
5) purified water remainder is squeezed into above-mentioned feed liquid and mixed.
6) this feed liquid is preheating to 65 ℃, carries out homogeneous, homogenization pressure 20MPa.
7) the feed liquid high temperature sterilization behind the homogeneous: 121 ℃, 4 seconds.
8) feed liquid after the sterilization is cooled to 25.0 ℃ of cans, obtains sour milk-containing beverage product of the present invention.
Product detects index:
Protein: 1.21%; Fat: 1.30%; Soluble solid: 14.7%; Pol (in white granulated sugar): 14.6%; PH value: 4.20.
Product Status is observed (room temperature):
After one week: Product Status is normal, defective modes such as no elutriation, precipitation; Mouthfeel is full along sliding, and fragrance is normal.Product meets every specification requirement.
After one month: Product Status is normal, defective modes such as no elutriation, precipitation; Mouthfeel is full along sliding, and fragrance is normal.Product meets every specification requirement.
After two months: Product Status is normal, defective modes such as no elutriation, precipitation; Mouthfeel is full along sliding, and fragrance is normal.Product meets every specification requirement.
After four months: Product Status is normal, defective modes such as no elutriation, precipitation; Mouthfeel is full along sliding, and fragrance is normal.Product meets every specification requirement.
After six months: Product Status is normal, defective modes such as no elutriation, precipitation; Mouthfeel is full along sliding, and fragrance is normal.Product meets every specification requirement.
The preparation of embodiment 3 pineapples flavor sour milk-containing beverage
Prescription (in 1 ton):
Milk: 400.0 kilograms
White granulated sugar: 45.0 kilograms
Knob is sweet: 0.003 kilogram
Aspartame: 0.05 kilogram
Acesulfame potassium: 0.06 kilogram
Sodium carboxymethylcellulose: 4.5 kilograms
Molecule distillating monoglyceride: 0.7 kilogram
Diacetyl tartaric acid monoglyceride: 0.6 kilogram
Calgon: 0.5 kilogram
Pectin: 0.5 kilogram
Citric acid: 2.0 kilograms
Lactic acid: 2.4 kilograms
Flavoring pineapple essence: 1.0 kilograms
Pure water: 542.687 kilograms.
Raw material standard:
Milk: protein 〉=2.95%, fat 〉=3.0%, non-fat solid 〉=8.5%.
White granulated sugar: meet country-level standard.
Other batching, additive and pure water all meet the national standard of food additives.
The preparation process of this milk-contained drink:
1) will detect qualified raw material milk squeezes in the material-compound tank.
2) sodium carboxymethylcellulose, molecule distillating monoglyceride, diacetyl tartaric acid monoglyceride, calgon, pectin, knob is sweet, acesulfame potassium, Aspartame and white granulated sugar mix, get appropriate amount of purified water and be heated to 75 ℃, the mixture of described batching is slowly added in this hot water, stir about 25 minutes of insulation dissolving, be cooled to and be lower than 40 ℃, squeeze in the material-compound tank, mix with milk.
3) acidity regulator (citric acid, lactic acid) is fully dissolved with appropriate amount of purified water, spray adds in the material-compound tank, and feed temperature should be lower than 40 ℃ in the material-compound tank, and will guarantee to continue to stir in the spray process.
4) add essence, mix.
5) purified water remainder is squeezed into above-mentioned feed liquid and mixed.
6) feed liquid is preheating to 65 ℃, carries out homogeneous, homogenization pressure 20MPa.
7) the feed liquid high temperature sterilization behind the homogeneous: 137 ℃, 4 seconds.
8) feed liquid after the sterilization is cooled to 25.0 ℃ of cans, obtains sour milk-containing beverage product of the present invention.
Product detects index:
Protein: 1.18%, fat: 1.25%, soluble solid: 12.4%, pol (in white granulated sugar): 13.7%, pH value: 4.25.
Product Status is observed (room temperature):
After one week: Product Status is normal, defective modes such as no elutriation, precipitation; Mouthfeel is full along sliding, and pineapple fragrance is normal.Product meets every specification requirement.
After one month: Product Status is normal, defective modes such as no elutriation, precipitation; Mouthfeel is full along sliding, and pineapple fragrance is normal.Product meets every specification requirement.
After two months: Product Status is normal, defective modes such as no elutriation, precipitation; Mouthfeel is full along sliding, and pineapple fragrance is normal.Product meets every specification requirement.
After four months: Product Status is normal, defective modes such as no elutriation, precipitation; Mouthfeel is full along sliding, and pineapple fragrance is normal.Product meets every specification requirement.
After six months: Product Status is normal, defective modes such as no elutriation, precipitation; Mouthfeel is full along sliding, and pineapple fragrance is normal.Product meets every specification requirement.
Experimental example: emulsifying agent is selected the influence to stablizing effect
1, experimental program: prepare the milk beverage sample respectively according to the listed prescription of following table, in 4 the transparent sample bottles of packing into, the sign label is 1#, 2#, 3# and JL.Content in the table is weight percentage.
| Raw material | 1# | 2# | 3# | JL (blank) |
| Fresh milk | 35.00％ | 35.00％ | 35.00％ | 35.00％ |
| White granulated sugar | 5.00％ | 5.00％ | 5.00％ | 5.00％ |
| Citric acid | 0.60％ | 0.60％ | 0.60％ | 0.60％ |
| Phosphate | 0.35％ | 0.35％ | 0.35％ | 0.35％ |
| High sticking CMC | 0.45％ | 0.45％ | 0.45％ | 0.45％ |
| Molecule distillating monoglyceride | 0.08％ | 0.08％ | 0.08％ | 0.8％ |
| The butanedioic acid monoglyceride | 0.02％ | 0.04％ | 0.08％ | 0 |
| Pure water | Benefit to 100% | Benefit to 100% | Benefit to 100% | Benefit to 100% |
2, sample parameters measurement result
| 1# | 2# | 3# | JL | |
| Sample protein matter content (%) | 1.02 | 1.02 | 1.02 | 1.02 |
| Sample pH value | 4.33 | 4.33 | 4.33 | 4.37 |
3, emulsion stabilizing effect observed and recorded
| Observe room temperature respectively, fat floating stability in the sample 45 ℃ the time | ||
| Room temperature (about 20 ℃) | 45℃ | |
| The 2nd day | Normally | Normally |
| The 6th day | 1#, 2#, 3# are normal, and the bottle wall is clean, do not observe fat floating and are detained | Blank sample has obvious fat floating; 1#2#3# does not all have obvious fat floating, and the bottle wall does not have fatty retention layer; |
4, experiment conclusion
Adopt the product of monoglyceride as emulsification system, the product fat floating is serious in the short time.
After adding butanedioic acid monoglyceride formation compound emulsifying agent, the emulsibility of product is significantly improved and enhanced.
Claims (5)
1. sour milk-containing beverage comprises in the composition of its per 100 weight portion raw materials:
During this was formed, coemulsifier was selected from diacetyl tartaric acid monoglyceride or butanedioic acid monoglyceride, and thickener is selected from a kind of or its combination in sodium carboxymethylcellulose, pectin and the guar gum; Described salts substances is selected from: the combination of one or more in sodium phosphate trimer, calgon, sodium pyrophosphate and the natrium citricum.
2. sour milk-containing beverage according to claim 1, wherein, described raw milk comprises: fresh milk, recombined milk or acidified milk.
3. sour milk-containing beverage according to claim 1, wherein, described acidity regulator is selected from: the combination of one or more of lactic acid, tartaric acid, fumaric acid, citric acid and malic acid.
4. sour milk-containing beverage according to claim 1, wherein, during per 100 weight portion raw materials were formed, content of monoglyceride was 0.05-0.1 part, coemulsifier content is 0.01-0.08 part.
5. the production method of each described sour milk-containing beverage of claim 1-4, it may further comprise the steps:
Batching: thickener and emulsifying agent, salts substances and sugar after the abundant dissolving, are squeezed in the material-compound tank, with the abundant mixing of the raw milk of squeezing in advance in suitable quantity of water;
Acid adjustment: spray in the feed liquid of material-compound tank after acidity regulator fully dissolved with suitable quantity of water, the spray process is kept stirring, and the acid solution spray that nebulizes is added in the turbulent area of feed liquid;
Homogeneous: carry out homogeneous after the feed liquid after the above-mentioned acid adjustment mixes, homogenization pressure is 15-25MPa, and homogenizing temperature is 50-70 ℃;
Sterilization: feed liquid is carried out sterilization, reaches commercial sterilization;
Can, packing, check are dispatched from the factory after qualified.
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| CN101703104B (en) * | 2009-11-24 | 2013-02-27 | 内蒙古伊利实业集团股份有限公司 | Formulated acidic low-lactose liquid milk product and producing method thereof |
| CN102125086B (en) * | 2010-12-15 | 2013-03-06 | 广州合诚实业有限公司 | Sour buffalo milk and preparation method thereof |
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| CN105248646A (en) * | 2015-11-27 | 2016-01-20 | 钟华锋 | Milk beverage and making method thereof |
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| CN101099512A (en) * | 2007-08-22 | 2008-01-09 | 内蒙古伊利实业集团股份有限公司 | Cereal-granules-containing seasoning milk or milk beverage and producing method thereof |
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| CN101507449A (en) | 2009-08-19 |
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