CN101669547B - Drinking yoghurt containing suspended particles with vitamin nutrition and preparation method thereof - Google Patents
Drinking yoghurt containing suspended particles with vitamin nutrition and preparation method thereof Download PDFInfo
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- CN101669547B CN101669547B CN200910204866A CN200910204866A CN101669547B CN 101669547 B CN101669547 B CN 101669547B CN 200910204866 A CN200910204866 A CN 200910204866A CN 200910204866 A CN200910204866 A CN 200910204866A CN 101669547 B CN101669547 B CN 101669547B
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Abstract
The invention relates to drinking yoghurt containing suspended particles with vitamin nutrition and a preparation method thereof, in particular to a yoghurt formulation and a preparation process method thereof, belonging to the technical field of dairy products. The fresh milk or restoration milk is mixed with stabilizing agents, white granulated sugar, dietary fibers (inulin) and other chemicals, and then the mixture is homogenized and sterilized; lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium and lactobacillus acidophilus are added for fermentation, and the suspended particles with vitamin nutrition is added after homogenizing to obtain the drinking yoghurt product with high nutritional value. The product is fermented, homogenized and filled after adding the stabilizing agents, the white granulated sugar and the like. Compared with the traditional processes, the method omits the processes of re-homogenizing the stabilizing agents, sterilizing, cooling and mixing after fermenting, can save the time of the processes and increase the efficiency and capacity.
Description
Technical field
The present invention relates to a kind of drinking yoghurt containing suspended particles with vitamin nutrition and preparation method thereof, particularly its prescription and preparation technology's method thereof belong to the technical field of dairy products.
Background technology
Sour milk product is rapid as all good product growth in recent years of a kind of health-nutrition local flavor; For the development of the Asia size of population and inferior large economy; It is sold also has very big potentiality; Euromonitor estimates that the compound growth rate in 5 years of 2007-2012 will reach 7.7% even higher, occupy first of the global sour milk market area.Wherein, drinking yoghourt reaches 9.6% in the compound growth rate of 2002-2007, is higher than the stirred yoghurt compound growth rate.Can find out that therefrom the convenience of drinking will become a kind of trend.
Existing market trend aspect; We see that probio/prebiotics resource has obtained utilizing more fully; And other form is as adding function factor, add fruit particle, add vegetables cereal, adding other sales volume that helps healthy composition contribution and increase and also increasing, and the new intention of these explanation new ideas is constantly promoting the variation of product form and the growth of sales volume.New product is except that functional component is weeded out the old and bring forth the new, and the innovation on its product form also is one of break-through point.Design a kind of product that contains suspended particles with vitamin nutrition, chew head unexpectedly for the consumer, be full of curious sense and enjoyment.
This product has saved the process of changing stabilizing agent material sterilization cooling and mixing after the fermentation again in after fermentation homogeneous cans such as adding stabilizing agents, compares with traditional handicraft, can save the process time, can improve the efficient and the production capacity of production.
Summary of the invention
The object of the invention: make and add homogeneous again after the homogeneous fermentation such as stabiliser solution, white granulated sugar, inulin behind a kind of milk fermentation that contains the dietary fiber inulin; Add suspended particles with vitamin nutrition and process the drinking yoghourt article that contain suspended particles with vitamin nutrition; Wherein particle evenly suspends in product, and certain interest of chewing is provided when drinking.
The present invention be a kind of be primary raw material with the fresh milk, add inulin, white granulated sugar, stabilizing agent simultaneously, through fermentation, the drinking yoghurt containing suspended particles with vitamin nutrition processed of homogeneous.
A kind of vitamin nutrition-containing suspended particle fermented milk beverage of the present invention; Wherein, Fresh milk or recovery milk add batching and after lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus fermentation, add stabilizing agent, saccharification material sterilization cooling back homogeneous; Add suspended particles with vitamin nutrition again, obtain a kind of costly suspended particle fermented milk beverage; Product is made up of cultured milk's base and auxiliary material two parts, and in every 1000kg product: the weight portion of cultured milk's base is 300-600kg, and auxiliary material is: stabilizing agent: 1-10kg; Essence: 0.1-1.3kg; Vitamin particle: 30-70kg; All the other are water;
Main constituent of milk base and weight portion are:
Milk: addition: after adding following other components, with milk with fermentation raw material quantitatively to 1000kg;
White sugar: 90-140kg
Inulin: 1-5kg
Lactalbumin: 2-25kg
Bacterial classification: 200-250DCU.
Above-mentioned milk is nonreactive fresh milk or reconstituted milk, its fat content >=3.1%, protein >=2.95%.
Above-mentioned stabilizing agent is that three or more the mixing in pectin, sodium carboxymethylcellulose, xanthans, natrium citricum, the guar gum is formed, and its amount ranges part by weight is: pectin 0.4-1.5kg, sodium carboxymethylcellulose 0.5-1.5kg, xanthans 0.5-1.5kg, natrium citricum 0.05-1kg, guar gum 0.5-1.5kg.
Above-mentioned inulin is the dietary fiber inulin, from feverfew, extracts purifying and makes; Described lactalbumin is the crude whey albumen that extracts from cow's milk; Wherein one or both forms with lactalbumin 34 (34 represent that Protein content is 34% in the WPCs) by lactalbumin 80 (Protein content is 80% in the 80 expression WPCs); Heat stability is good, stable performance in yoghurt.
Above-mentioned bacterial classification includes lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus, and its ratio is 3: 3: 2: 2 or 3: 4: 2: 1 or 4: 4: 1: 1 or 4: 3: 2: 1.
Above-mentioned vitamin particle is sodium alginate, pectin, lecithin, shitosan, vitamin(e) A acetate, vitamin D
3, plain, the hydrochloric acid pyrrole of Vitwas E, thiamine mononitrate tremble zinc, niacinamide, Cobastab
12, iron, zinc, taurine, add in 60-75 ℃ of hot water and dissolve, be cooled to room temperature after the 85-95 ℃ of sterilization, splash into sterilized CaCl after forming the mixed solution of 1-3% percentage by weight
2In the solution or the calcium lactate aqueous solution, its concentration is 0.5-3%, and filtration can obtain the particle of 3-6mm under the aseptic condition.
In making the suspended particulate process, vitamin and mineral matter total addition level scope are the 1-1.6% percentage by weight of product, and its composition and weight portion ratio thereof are: vitamin A content 120000-200000IU/g; Vitamin d3 levels 16000-300000IU/g; Vitwas E content 1000-1600mg/g, thiamine mononitrate cellulose content 100-160mg/g, the hydrochloric acid pyrrole zinc content 20-80mg/g that trembles; Niacinamide content 600-1400mg/g, Cobastab
12Content is 70-130mg/g, iron content 160-280mg/g, zinc content 160-280mg/g, taurine 6000-10000mg/g.
It is that 0.5-1%, pectin interpolation concentration range are that 0.5-1% percentage by weight, lecithin scope are that 0.3-0.8% percentage by weight, shitosan interpolation concentration range are the 0.3-1% percentage by weight that above-mentioned sodium alginate adds the weight percent concentration scope.
Because vitamin becomes the nutritional granular ball through embedding, for directly joining vitamin in the milk, its vitamin retention rate is high, and is more stable.Simultaneously, the suspension nutritional granular also provides certain head of chewing when drinking, and has increased enjoyment, and this also is one of this patent inventive point.Another one inventive point among the present invention is exactly the particle that obtains through method of the present invention; Again through adding stabilizing agent in the product of the present invention; Can be suspended in the liquid form product, this is the proportioning result that inventor of the present invention obtains through long-term endeavour and experiment, if the particle in the final products can't evenly suspend; Then the mouthfeel of product with drink enjoyment and can reduce greatly; And the consumer can both take in suspended particulate for every mouthful equably when eating product of the present invention, can produce extraordinary mouthfeel and enjoyment.
The preparation process of product of the present invention is following:
A) raw material milk detects;
B) raw material milk standardization;
C) according to above-mentioned ratio batching;
D) it is quantitative with the milk of remainder wherein to mix the back;
E) sterilization behind the homogeneous;
F) cooling back inoculation;
G) fermentation;
H) cooling;
I) homogeneous;
J) prepackage contains suspended particles with vitamin nutrition, can.
K) warehouse-in refrigeration;
L) check;
M) qualified clearance.
Said 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 ℃;
Said raw material milk normalization step is: milk temperature (40-45 ℃) and circulation timei (10 minutes), milk protein content and non-fat solid must reach requirement after the standardization, i.e. protein content >=2.95%, fat content >=3.1%, non-fat solid >=8.1%;
Said batching step is: inulin, white granulated sugar, stabilizing agent is uniformly dispersed after mixing, and with the dissolving of part 55-65 ℃ of milk liquid, behind the stirring 10min, subsequent use again;
Described mixing with quantitative step is: mixes after adding remaining milk, quantitatively arrives 1000Kg, and subsequent use;
Feed liquid is cooled to below 20 ℃ before the described sterilization, detects be allowed for access after qualified homogeneous, sterilization, and concrete condition is: material carries out homogeneous under 18-25mPa/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 and essence, mixes 20min, closes agitator;
Described fermentation step is: 43 ± 2 ℃ of condition bottom fermentations, and the terminal point acidity Control is at 70-750T;
Described cooling step is: after acidity reaches requirement, open frozen water, crawl agitator 30 seconds is beaten cold back temperature and is controlled at 20-25 ℃, notes regulating flow;
Said homogenizing step is: when the milk temperature is reduced to below 25 ℃, carry out aseptic homogeneous under the 10-15mPa;
Described prepackage contains suspended particles with vitamin nutrition, the can step is: will contain suspended particles with vitamin nutrition after feed liquid is mixed can or will contain the suspended particles with vitamin nutrition sterile working earlier and be filled in the packaging material after can again, and within an hour product is being placed 2-6 ℃ of refrigeration 18 hours down.
The specific embodiment
Embodiment 1
(1) 75kg white granulated sugar, 6kg stabilizing agent, 3Kg inulin are mixed, stir 10min with the dissolving of 350Kg65 ℃ of milk liquid, subsequent use.
(2) mixing, quantitative.Feed liquid is squeezed in the remaining raw milk, mixed, quantitatively arrive 1000Kg with remaining milk.Be cooled to before the sterilization below 10 ℃.
(3) homogeneous, sterilization.Material carries out homogeneous under 25mPa/70 ℃ of condition, sterilization under 95 ℃, 300S condition.
(4) material is cooled to 40 ℃, is sprinkled into direct putting type powder bacterial classification 250u and 1kg essence.Mix 30min.
(5) 42 ℃ of condition bottom fermentations, the terminal point acidity Control is at 70 ° of T.
(6) cooling.After acidity reaches requirement, open frozen water, agitator 30 seconds is cooled off subsequent usely, and temperature is controlled at 18-20 ℃.
(7) homogeneous.With acidified milk cryogenic sterile homogeneous under 10mPa.
(8) can, storage.With 50kg contain suspended particles with vitamin nutrition after feed liquid is mixed can or be filled to the suspended particles with vitamin nutrition sterile working in the packaging material earlier after can again.Finished product placed 2-6 ℃ of refrigeration down immediately in 1 hour.
Embodiment 2
(1) 80kg white granulated sugar, 5kg stabilizing agent, 2Kg inulin are mixed, stir 10min with the dissolving of 400Kg65 ℃ of milk liquid, subsequent use.
(2) mixing, quantitative.Feed liquid is squeezed in the remaining raw milk, mixed, quantitatively arrive 1000Kg with remaining milk.Be cooled to before the sterilization below 10 ℃.
(3) homogeneous, sterilization.Material carries out homogeneous under 25mPa/70 ℃ of condition, sterilization under 95 ℃, 300S condition.
(4) material is cooled to 40 ℃, is sprinkled into direct putting type powder bacterial classification 250u and 0.8kg essence.Mix 30min.
(5) 42 ℃ of condition bottom fermentations, the terminal point acidity Control is at 70 ° of T.
(6) cooling.After acidity reaches requirement, open frozen water, agitator 30 seconds is cooled off subsequent usely, and temperature is controlled at 18-20 ℃.
(7) homogeneous.With acidified milk cryogenic sterile homogeneous under 10mPa.
(8) can, storage.With 70kg contain suspended particles with vitamin nutrition after feed liquid is mixed can or be filled to the suspended particles with vitamin nutrition sterile working in the packaging material earlier after can again.Finished product placed 2-6 ℃ of refrigeration down immediately in 1 hour.
Embodiment 3
(1) 75kg white granulated sugar, 4kg stabilizing agent, 3Kg inulin are mixed, directly dissolve with about 500Kg4 ℃ milk liquid and stir 10min, subsequent use.
(2) mixing, quantitative.Feed liquid is squeezed in the remaining raw milk, mixed, 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 and 1kg essence.Mix 30min.
(5) 42 ℃ of condition bottom fermentations, the terminal point acidity Control is at 70 ° of T.
(6) cooling.After acidity reaches requirement, open frozen water, agitator 30 seconds is cooled off subsequent usely, and temperature is controlled at 18-20 ℃.
(7) homogeneous.With acidified milk cryogenic sterile homogeneous under 15mPa.
(8) can, storage.With the 50kg suspended particles with vitamin nutrition after feed liquid is mixed can or will contain the suspended particles with vitamin nutrition sterile working earlier and be filled in the packaging material after can again.Finished product placed 2-6 ℃ of refrigeration down immediately in 1 hour.
Embodiment 4
(1) 75kg white granulated sugar, 3kg stabilizing agent, 3Kg inulin are mixed, stir 10min with the dissolving of about 450Kg5 ℃ milk liquid, subsequent use.
(2) mixing, quantitative.Feed liquid is squeezed in the remaining raw milk, mixed, 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 and 1kg essence.Mix 30min.
(5) 42 ℃ of condition bottom fermentations, the terminal point acidity Control is at 70 ° of T.
(6) cooling.After acidity reaches requirement, open frozen water, agitator 30 seconds is cooled off subsequent usely, and temperature is controlled at 18-20 ℃.
(7) homogeneous.With acidified milk cryogenic sterile homogeneous under 12mPa.
(8) can, storage.With the 40kg suspended particles with vitamin nutrition after feed liquid is mixed can or will contain the suspended particles with vitamin nutrition sterile working earlier and be filled in the packaging material after can again.Finished product placed 2-6 ℃ of refrigeration down immediately in 1 hour.
Additional embodiment 1:
The preparation method of suspended particulate is following:
The vitamin particle is sodium alginate, pectin, lecithin, shitosan, vitamin(e) A acetate, vitamin D
3, plain, the hydrochloric acid pyrrole of Vitwas E, thiamine mononitrate tremble zinc, niacinamide, Cobastab
12, iron, zinc, taurine, add in 75 ℃ of hot water and dissolve, be cooled to room temperature after 95 ℃ of sterilizations, splash into sterilized CaCl after forming the mixed solution of 3% percentage by weight
2In the solution or the calcium lactate aqueous solution, its concentration is 3%, and filtration can obtain the particle of 3-6mm under the aseptic condition.
Wherein, sodium alginate adds that concentration range is 1%, pectin adds that concentration range is 1%, the lecithin scope is 0.8%, to add concentration range be 1% to shitosan.
Vitamin and mineral matter total addition level scope are 1.6% percentage by weight of product; Its composition and weight portion ratio thereof are: vitamin A content 200000IU/g, vitamin d3 levels 300000IU/g, Vitwas E content 1600mg/g; Thiamine mononitrate cellulose content 160mg/g; Pyridoxine hydrochloride content 80mg/g, niacinamide content 1400mg/g, Cobastab
12Content is 130mg/g, iron content 280mg/g, zinc content 280mg/g, taurine 10000mg/g.
Additional embodiment 2:
The preparation method of suspended particulate is following:
The vitamin particle is sodium alginate, pectin, lecithin, shitosan, vitamin(e) A acetate, vitamin D
3, plain, the hydrochloric acid pyrrole of Vitwas E, thiamine mononitrate tremble zinc, niacinamide, Cobastab
12, iron, zinc, taurine, add in 60 ℃ of hot water and dissolve, be cooled to room temperature after 85 ℃ of sterilizations, splash into sterilized CaCl after forming the mixed solution of 1% percentage by weight
2In the solution or the calcium lactate aqueous solution, its concentration is 0.5%, and filtration can obtain the particle of 3-6mm under the aseptic condition.
Wherein, sodium alginate adds that concentration range is 0.5%, pectin adds that concentration range is 0.5%, the lecithin scope is 0.3%, to add concentration range be 0.3% to shitosan.
Vitamin and mineral matter total addition level scope are 1% percentage by weight of product; Its composition and weight portion ratio thereof are: vitamin A content 120000IU/g, vitamin d3 levels 16000IU/g, Vitwas E content 1000mg/g; Thiamine mononitrate cellulose content 100mg/g; Pyridoxine hydrochloride content 20mg/g, niacinamide content 600mg/g, Cobastab
12Content is 70mg/g, iron content 160mg/g, zinc content 160mg/g, taurine 6000mg/g.
Additional embodiment 3:
The preparation method of suspended particulate is following:
The vitamin particle is sodium alginate, pectin, lecithin, shitosan, vitamin(e) A acetate, vitamin D
3, plain, the hydrochloric acid pyrrole of Vitwas E, thiamine mononitrate tremble zinc, niacinamide, Cobastab
12, iron, zinc, taurine, add in 60 ℃ of hot water and dissolve, be cooled to room temperature after 95 ℃ of sterilizations, splash into sterilized CaCl after forming the mixed solution of 2% percentage by weight
2In the solution or the calcium lactate aqueous solution, its concentration is 1.5%, and filtration can obtain the particle of 3-6mm under the aseptic condition.
Wherein, sodium alginate adds that concentration range is 0.8%, pectin adds that concentration range is 0.8%, the lecithin scope is 0.5%, to add concentration range be 0.7% to shitosan.
Vitamin and mineral matter total addition level scope are 1.3% percentage by weight of product; Its composition and weight portion ratio thereof are: vitamin A content 100000IU/g, vitamin d3 levels 100000IU/g, Vitwas E content 1300mg/g; Thiamine mononitrate cellulose content 130mg/g; Pyridoxine hydrochloride content 50mg/g, niacinamide content 900mg/g, Cobastab
12Content is 90mg/g, iron content 220mg/g, zinc content 220mg/g, taurine 8000mg/g.
The result of invention
The trial test mode: 50 consumers adopt the mode of blank marking to carry out.The full marks of mouthfeel, 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 following:
| Mouthfeel | 9.01 |
| Rare denseness | 8.91 |
| Sugariness | 8.05 |
| Acidity | 8.48 |
| Children's slippery | 8.89 |
| Tasty and refreshing degree | 8.60 |
| Aftertaste | 8.70 |
| Fragrance | 8.76 |
| Whole sensation | 8.65 |
Claims (5)
1. vitamin nutrition-containing suspended particle fermented milk beverage; It is characterized in that: fresh milk adds batching and after lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus fermentation, adds stabilizing agent, saccharification material sterilization cooling back homogeneous; Add suspended particles with vitamin nutrition again, obtain a kind of suspended particle fermented milk beverage; Product is made up of cultured milk's base and auxiliary material two parts, and in every 1000kg product: the weight portion of cultured milk's base is 300-600kg, and auxiliary material is: stabilizing agent: 1-10kg; Essence: 0.1-1.3kg; Vitamin particle: 30-70kg; All the other are water;
Main constituent of cultured milk's base and weight portion are:
Milk: addition: after adding following other components, use
Milk with fermentation raw material quantitatively to 1000kg;
White sugar: 90-140kg
Inulin: 1-5kg
Lactalbumin: 2-25kg
Bacterial classification: 200-250DCU;
Wherein, the vitamin particle is sodium alginate, pectin, lecithin, shitosan, vitamin(e) A acetate, vitamin D
3, plain, the hydrochloric acid pyrrole of Vitwas E, thiamine mononitrate tremble zinc, niacinamide, Cobastab
12, iron, zinc, taurine, add in 60-75 ℃ of hot water and dissolve, be cooled to room temperature after the 85-95 ℃ of sterilization, splash into sterilized CaCl after forming the mixed solution of 1-3% percentage by weight
2In the solution or the calcium lactate aqueous solution, its concentration is 0.5-3%, and filtration can obtain the particle of 3-6mm under the aseptic condition;
Wherein, vitamin A content 120000-200000IU/g, vitamin d3 levels 16000-300000IU/g; Vitwas E content 1000-1600mg/g, thiamine mononitrate cellulose content 100-160mg/g, pyridoxine hydrochloride content 20-80mg/g; Niacinamide content 600-1400mg/g, Cobastab
12Content is 70-130mg/g, iron content 160-280mg/g, zinc content 160-280mg/g, taurine 6000-10000mg/g;
It is that 0.5-1% percentage by weight, pectin interpolation concentration range are that 0.5-1% percentage by weight, lecithin scope are that 0.3-0.8% percentage by weight, shitosan interpolation concentration range are the 0.3-1% percentage by weight that above-mentioned sodium alginate adds concentration range.
2. vitamin nutrition-containing suspended particle fermented milk beverage according to claim 1 is characterized in that: described milk is nonreactive fresh milk or reconstituted milk, its fat content >=3.1%, protein >=2.95%.
3. vitamin nutrition-containing suspended particle fermented milk beverage according to claim 1; It is characterized in that: described stabilizing agent is that three or more the mixing in pectin, sodium carboxymethylcellulose, xanthans, natrium citricum, the guar gum is formed, and its amount ranges part by weight is: pectin 0.4-1.5kg, sodium carboxymethylcellulose 0.5-1.5kg, xanthans 0.5-1.5kg, natrium citricum 0.05-1kg, guar gum 0.5-1.5kg.
4. vitamin nutrition-containing suspended particle fermented milk beverage according to claim 1 is characterized in that: described inulin is the dietary fiber inulin, from feverfew, extracts purifying and makes; Described lactalbumin is the crude whey albumen that extracts from cow's milk, by lactalbumin 80 and lactalbumin 34 forming of one or both wherein, and Heat stability is good, stable performance in yoghurt.
5. vitamin nutrition-containing suspended particle fermented milk beverage according to claim 1; It is characterized in that: bacterial classification includes lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus, and its ratio is 3: 3: 2: 2 or 3: 4: 2: 1 or 4: 4: 1: 1 or 4: 3: 2: 1.
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| CN102258079B (en) * | 2010-05-28 | 2012-12-12 | 内蒙古伊利实业集团股份有限公司 | Colloid fluid suspension used for adding probiotics in acidic milk beverage and method for producing probiotics-containing acidic milk beverage |
| CN109042879A (en) * | 2018-08-23 | 2018-12-21 | 江南大学 | A kind of preparation method of drinking yoghourt compound stabilizer and drinking yoghourt |
| CN110250272A (en) * | 2019-07-19 | 2019-09-20 | 顾婷 | A kind of control saccharic acid milk and its production technology |
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| US6969530B1 (en) * | 2005-01-21 | 2005-11-29 | Ocean Nutrition Canada Ltd. | Microcapsules and emulsions containing low bloom gelatin and methods of making and using thereof |
| CN1711859A (en) * | 2005-06-25 | 2005-12-28 | 苟春虎 | Fermented milk sheets with auxin |
| CN101554187A (en) * | 2009-05-25 | 2009-10-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Stomach nourishing yoghurt and preparation method thereof |
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|---|---|---|---|---|
| US6969530B1 (en) * | 2005-01-21 | 2005-11-29 | Ocean Nutrition Canada Ltd. | Microcapsules and emulsions containing low bloom gelatin and methods of making and using thereof |
| CN1711859A (en) * | 2005-06-25 | 2005-12-28 | 苟春虎 | Fermented milk sheets with auxin |
| CN101554187A (en) * | 2009-05-25 | 2009-10-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Stomach nourishing yoghurt and preparation method thereof |
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| JP特开2000-185229A 2000.07.04 |
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| C06 | Publication | ||
| PB01 | Publication | ||
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