CN102578233A - Yoghurt nutritional meal replacing food - Google Patents
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- CN102578233A CN102578233A CN2011100055814A CN201110005581A CN102578233A CN 102578233 A CN102578233 A CN 102578233A CN 2011100055814 A CN2011100055814 A CN 2011100055814A CN 201110005581 A CN201110005581 A CN 201110005581A CN 102578233 A CN102578233 A CN 102578233A
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Abstract
The invention relates to yoghurt nutritional meal replacing food, which consists of singly packed yoghurt and ingredient particles, wherein the yoghurt is obtained through matching dairy products with stabilizing agents and sugarcane through strain fermentation, auxiliary ingredient particles are particle mixtures of grain, fruits, vegetables and nuts, and strains comprise lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium and lactobacillus acidophilus. The yoghurt nutritional meal replacing food provided by the invention has the characteristics that the nutrition is rich, the balanced diet is realized, and the yoghurt nutritional meal replacing food is conducive to digestion. In addition, the yoghurt and the grain, fruit and nut particles are respectively and singly packed, the son-mother package form is adopted, and the yoghurt nutritional meal replacing food belongs to good yoghurt meal replacing food.
Description
Technical field
The present invention relates to a kind of sour milk products and preparation method thereof, more specifically say, the present invention relates to a kind of sour milk nutritional meal replacing food and preparation method thereof.
Background technology
Muesli is a kind of muesli that liked by the westerner, contains oatmeal, dry fruit, and multiple composition such as nut brews with milk, sour milk or fruit juice.About 1900, a Switzerland doctor
Maximilian Bircher-BennerFor his patient invents the nutrient breakfast of design, because its characteristics such as convenient, delicious, nutritious, fashionable rapidly coming is breakfast first-selection of a lot of westerners at present
Economic crisis causes people's economical consciousness, and beyond the consumption quantity of luxury goods descended, the consumer also can reduce in the cost such as invisible services such as tourism, leisure.People possibly not be to disappear in some luxury goods consumption, but transfer to the dense mouthfeel of sour milk on the inferior luxury goods, and strong local flavor is fit to and multiple sweets material matching.Compare the sweets of the high oil of the high sugar of tradition, sour milk can bring delicious the enjoyment equally, and healthy free of a burden, likes that for paying close attention to healthy people increasing people, particularly Ms eat sour milk as daily sweets.
Driven sweets market under the economic crisis situation; People satisfy the slight hope of taste and spiritual enjoyment through sweets, and don't with too much cost, Muesli nutrition for the assorted sour milk of meal satisfy enjoy delicious desire in; Breakfast of abundant nutrition is provided again, is to achieve many things at one stroke.
CN101011085A discloses a kind of grain flavouring milk that contains nut granule and preparation method thereof.The present invention contains the grain flavouring milk of nut granule, contains the component of following weight portion: milk 75-95, nut granule 1-15, cereal material 0.05-10, sugared 3-12, stabilizing agent 0.1-1, flavorant 0.05-0.2.CN101011086A discloses a kind of grain flavouring milk that contains fruit-vegetable granules, and it comprises the component of following weight portion: milk 75-95 fruit-vegetable granules 1-20 cereal material 0.05-10 sugar 3-15 stabilizing agent 0.1-1 flavoring essence 0.05-0.2.These technical schemes all are that cereal, nut or fruit-vegetable granules are simply mixed with cow's milk; In cow's milk, increase these compositions, but, also lack enough nutrient balances as nutritional meal replacing food; The consumer who particularly milk and cream is not tolerated lacks the effect of enough coordinating intestines and stomaches.
Summary of the invention
Problem to be solved by this invention is to solve the defective of adding the not enough balance of nutrition in cereal, nut and the fruits and vegetables dairy products in the prior art; Provide a kind of and can keep nutritional well balance; Be beneficial to digestion, and can substitute the particularly nutritional meal replacing food of breakfast food of food.The inventor is through on the basis of existing research; Prescription and the technology of having developed a kind of sour jujube sour milk to the interpolation and the nutrient balance problem of cereal, nut and fruits and vegetables; Solve technical barrier, proposed sour milk meal replacing food of a kind of Muesli formula and preparation method thereof.
Therefore; The present invention provides a kind of sour milk nutritional meal replacing food, is made up of the sour milk and the batching particle of independent packing, and wherein sour milk is that dairy products are equipped with stabilizing agent and sucrose; Process through strain fermentation; Granules of accessories is the granulate mixture of cereal, fruits and vegetables and nut, it is characterized in that, raw materials used proportioning comprises as follows: dairy products: 800-900g; Stabilizing agent: 2-8g; Sucrose: 30-80g; Bacterial classification: 0.2-0.25 DCU; Granules of accessories: 30-70g.
Among the present invention, except that above-mentioned necessary raw material, sour milk meal replacing food of the present invention can also contain other material compositions, for example is used to the essence that tarts up, like various fruit essences, like orange flavor; Be used for further increasing the thickener of denseness, like xanthans; Other flavor enhancements are like honey or the like.The addition of other material compositions can be 0.1-1.3g.
Among the present invention, dairy products can be that any routine is used for used raw material milk of fermented yoghourt or dairy products, like cow's milk, reconstituted milk or the like.Reconstituted milk is claimed " recombined milk " or " recombined milk " again, be meant milk concentrate, drying becomes and concentrates breast or milk powder, adds suitable quantity of water again, process and former Ru Zhongshui, emulsion that the solids ratio is suitable.Generally, reconstituted milk is exactly to blend the cow's milk that reduction forms with milk powder.Preferably, dairy products are fresh milk or reconstituted milk, its fat content >=3.1%, and protein >=2.95%, non-fat solid >=8.1% is so that reach required condition and the level of fermentation good yoghurt.
Bacterial classification
Sour milk is a kind of of acidified milk, is to produce the solid product of acid cure that acid forms through lactobacillus bulgaricus and streptococcus thermophilus fermentation.Therefore, bacterial classification commonly used is lactobacillus bulgaricus and streptococcus thermophilus in the Yoghourt fermentation.
Through the sour milk that lactobacillus bulgaricus and streptococcus thermophilus fermentation obtain, can suppress the pathogenic bacteria and the breeding of spoilage organisms in the enteron aisle, the effect of reduction blood cholesterol is arranged.In addition, sour milk has antitumaous effect.
Among the present invention, used bacterial classification contains lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus, and their ratio is 3:3:2:2 or 3:4:2:1 or 4:4:1:1 or 4:3:2:1.
Wherein, Bifidobacterium has result of treatment and nutritive validity, and aspect result of treatment, Bifidobacterium can (1) be safeguarded enteron aisle normal bacteria colony balance, suppresses growth of pathogenic bacteria, prevents constipation, diarrhea and gastrointestinal disorders etc.; (2) antitumor; (3) in enteron aisle synthetic vitamin, amino acid and raising body to the absorption of calcium ion; (4) reduce cholesterol levels in the blood, prevent and treat hypertension; (5) improve the anti-lactose property of dairy products, improve digestibility; (6) enhances human body immunity function prevents antibiotic side effect, and is anti-ageing, promotes longevity.
Aspect nutrition, Bifidobacterium can produce lactic acid and acetic acid after in the human body intestines, fermenting, and can improve the utilization rate of calcium, phosphorus, iron, promotes the absorption of iron and vitamin D.The bifidobacterium fermentation lactose produces galactolipin, is to constitute cerebronic composition in the cerebral nervous system, with the ramp of baby due hindbrain substantial connection is arranged.Bifidobacterium can produce the nutriment of needed by human such as vitamin B1, B2, B6, B12 and alanine, valine, aspartic acid and threonine, has the important trophism that can not be ignored for human body.
Lactobacillus acidophilus has adjustment gut flora balance, suppresses the propagation of enteron aisle undesirable microorganism.Lactobacillus acidophilus can secrete antibiotin class material (acidolin (acidolin), bacillus acidophilus plain (acidophilin), lactein (1aetocidon)), can produce antagonism to pathogenic entero becteria.
According to research; Lactobacillus acidophilus and bifid lactobacillus are mixed, and it is beneficial to digestive organs to take in the dairy products that contains these two kinds of viable bacterias, the patient the who particularly infant of gastrointestinal dysfunction is caused gastrointestinal dysfunction with some long-term oral antibiotics; Edible contain the acidified milk of these two kinds of viable bacterias after; Can make the flora in the enteron aisle recover normal equilibrium rapidly, suppress the propagation of spoilage organisms, so have good nutrition health-care functions.
According to finding; On the basis of the lactobacillus bulgaricus of common use and streptococcus thermophilus; Increasing Bifidobacterium and lactobacillus acidophilus, form a certain proportion of combination bacterial classification, as fermented bacterium of the present invention; Balance is beneficial to the digestion of fibrous matter in cereal, nut and the fruits and vegetables because of adding the nutrient balance that cereal, nut and fruits and vegetables bring in the sour milk significantly.
In addition, use this particular combination bacterial classification, can also improve add nut, fruits and vegetables and cereal after, their taste itself is to the influence of the mouthfeel of sour milk.It is believed that; Because described four kinds of bacterium exist with certain proportion; " native raw meat " taste of nut and cereal can covered and cover to the various local flavors that fermentation produces well; " Gu Xiang " taste of outstanding nut and cereal, thus make the local flavor of sour milk not only can not receive disadvantageous local flavor influence, but also increased the strong cereal fragrance in the product.
Cereal, nut and fruit-vegetable granules
Contain trace elements such as abundant vitamin, dietary fiber, vegetable protein and magnesium, potassium, phosphorus, iron in cereal, nut and the fruits and vegetables.Cereal, nut, fruits and vegetables can be selected the multiple of one or any ratio separately.Cereal of the present invention can be any edible cereal, and preferred cereal-granules is selected from Fructus Hordei Germinatus, barley, black rice, corn, oat, buckwheat, glutinous rice, the particle of one or more of the particle of the brown rice and the seed of Job's tears.Nut of the present invention can be any edible nut, and preferred nut granule is selected from peanut, fibert, walnut, sunflower seeds, almond, cashew nut, one or more of the particle of American pistachios and pine nut.Fruits and vegetables of the present invention; Can be any edible fruit or vegetables, preferred fruit-vegetable granules be selected from one or more of particle of coconut palm fruit, peach, pomegranate, apple, banana, orange, pineapple, grape, pawpaw, strawberry, pears, aloe, cucumber, celery and tomato.The particle of cereal and nut can be through expanded, boiling, baking, pickle or the like the particle of handling, and is not limited thereto, so long as the degree that can directly eat gets final product.
Proportionate relationship between cereal, nut, the fruit-vegetable granules is inessential, can be any ratio, as long as reach cereal, nut and the fruit-vegetable granules total amount of required 30-70g.The size of particle can be conventional edible size, and is unrestricted.For example, can particle be processed into the spherical particle that particle diameter is 10-18mm, perhaps length is 2-20mm, and width is 2-12mm, and thickness is the particle of 2-12mm.
Stabilizing agent
The effect of stabilizing agent in sour milk is water-retaining property and the stability of viscidity that improves product.At present, in Yoghourt Production, stabilizing agent commonly used has the compound stabilizer of dextrin, agar, gelatin, locust bean gum, guar gum, carrageenan, sodium alginate, sodium carboxymethylcellulose and multiple combination thereof.
The present invention can use this area any stabilizing agent commonly used or the combination of multiple stabilizing agent.Preferred select to use pectin, gelatin and converted starch a kind of, two or three.Converted starch is a kind of starch through modification.Through modification, through modification, increased the natural characteristic of starch, as: gelatinization point, thermoviscosity and stability thereof, freeze-thaw stability, gel force, film forming, the transparency etc.Pectin not only can play stabilizer function, can also play the effect of gelling agent, thickener, suspending agent and emulsifying agent.Gelatin is not only stabilizing agent, or a kind of strong protecting colloid, and emulsifying ability is strong, can suppress the cohesion that protein such as milk, soya-bean milk cause because of the hydrochloric acid in gastric juice effect behind the entering stomach, helps food digestion.
The inventor finds, if use the combination of pectin, gelatin and converted starch obviously to strengthen to add in the sour milk stability action behind cereal, nut and the fruits and vegetables.
In described pectin, gelatin, converted starch and the agent of sodium chloride combinative stability, the consumption of each composition is proportioning arbitrarily, all can reach stable effect.Preferably, stabilizing agent is the combination of pectin 0.3-1.2g, gelatin 0.2-0.8g and converted starch 1.5-6g, and its consumption reaches in the total weight range of desired 2-8g.
The present invention also provides a kind of preparation method of sour milk meal replacing food of the present invention.Method of the present invention comprises the steps: (1) batching; (2) homogeneous sterilization; (3) fermentation; (4) beat cold; (5) packing; Wherein:
Said batching step comprises: after at room temperature being pre-mixed sucrose and stabilizing agent evenly, make an addition to mixing in 40-45 ℃ the part dairy products; Then, mix with remaining dairy products;
Described homogeneous sterilisation step comprises: with feed liquid at Pressure/Temperature: 18-25mPa/65-70 ℃ of following homogeneous, then 95-100 ℃ of following sterilization;
Described fermentation step comprises: material is cooled to 40-45 ℃, inserts said bacterial classification, at 43 ± 2 ℃ of ferment at constant temperature;
Describedly beat cold step and comprise: the sour milk after will fermenting stirs, and is cooled to 20-25 ℃.
Described packaging step comprises: sour milk and granules of accessories are packed respectively.
Method of the present invention also is included in before the packing, and the sour milk of beating after cold is placed on 2-6 ℃ of refrigeration down.
In the method for the present invention, before batching, can also comprise that former milk detects and former milk normalization step.Raw material milk detection step is specifically: 72
OThe alcohol protein stabilization, acidity≤18
OT 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%, non-fat solid>=8.1%.
Sour milk meal replacing food of the present invention; Have nutritiously, diet balance is beneficial to the characteristics of digestion; And sour milk and cereal, fruit and nut granule are packed separately respectively; Form with the primary and secondary packing is divided in cereal, fruit and nut in the inner wrapping, and the consumer takes the circumstances into consideration to add according to individual taste when edible.This product is in the sour milk field, and pack pattern is novel, can be used as the sour milk meal replacing food and eats.
The specific embodiment
Among the present invention, " DCU " or " u " is the bacterial classification measurement unit, the unit of activity of expression bacterial classification.The adding of bacterial classification is often with the mode of direct putting type bacterium powder at present, and " DCU " or " u " is the measurement unit of direct putting type bacterium powder."
OT " be meant the acidity of cow's milk, generally be with in represent that with the milliliter number of 100 milliliters of 0.1N NaOH that cow's milk was consumed this is a titratable acidity, abbreviates acidity as.Usually, the acidity Control of Yoghourt fermentation terminal point is at 65-75
OT.The particle of cereal and nut can be through expanded, boiling, baking, pickle or the like the particle of handling, and is not limited thereto, so long as the degree that can directly eat gets final product.
Following examples only are to illustrate of the present invention, and scope of the present invention is not limited thereto.
Embodiment 1
Bacterial classification is made up of lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium and the lactobacillus acidophilus of 3:3:2:2, and stabilizing agent is made up of pectin 0.3g, gelatin 0.2g and converted starch 1.5g.Cereal-granules is by Fructus Hordei Germinatus, barley, and the particle of oat is formed.Nut granule is by peanut, fibert, and the particle of walnut is formed.Fruit-vegetable granules is made up of coconut palm fruit fruit grain.The size of particle is processed into the spherical particle that particle diameter is 18mm.
(1) 30g sucrose, 2g stabilizing agent are mixed, stir 10min with the dissolving of 45 ℃ of fresh milk milk of 400g liquid, subsequent use.
(2) feed liquid is squeezed in the residue 500g fresh milk, mixed.
(3) with material homogeneous under 20mPa/70 ℃ of condition, the even back of homogeneous is at 95 ℃ of following sterilization 300s.
(4) material is cooled to 42 ℃, inserts bacterial classification 0.25u.Mix 30min.
(5) 42 ℃ of condition bottom fermentations, the terminal point acidity Control is 70
OT.
(6) reach required acidity after, open ice water circulation, agitator is cooled to 20 ℃.
(7) with the sour milk material can that ferments to packaging material.Cereal, fruit and nut granule are total to 30g to be packaged in the inner wrapping.Two packings are combined together.
Embodiment 2
Bacterial classification is made up of lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium and the lactobacillus acidophilus of 3:4:2:1, and stabilizing agent is made up of guar gum 2.5g, carrageenan 1.5g, sodium alginate 1g.Cereal-granules is made up of the oat particle.Nut granule is made up of the fibert particle.Fruit-vegetable granules is made up of coconut palm fruit fruit grain.It is that length is 20mm that the size of particle is processed into particle diameter, and width is 12mm, and thickness is the particle of 2mm.
(1) 50g sucrose, 5g stabilizing agent are mixed, stir 10min with the dissolving of 40 ℃ of reconstituted milk milk of 400g liquid, subsequent use.
(2) feed liquid is squeezed in the remaining 400g reconstituted milk, mixed.
(3) with material homogeneous under 22mPa/67 ℃ of condition, the even back of homogeneous is at 100 ℃ of following sterilization 250s.
(4) material is cooled to 44 ℃, inserts bacterial classification 0.2u.Mix 30min.
(5) 45 ℃ of condition bottom fermentations, the terminal point acidity Control is 65
OT.
(6) reach required acidity after, open ice water circulation, agitator is cooled to 22 ℃.
(7) with the sour milk material can that ferments to packaging material.Place 2-6 ℃ of refrigeration down.
(8) cereal, fruit and nut granule being total to 70g is packaged in the inner wrapping.Two packings are combined together.
Embodiment 3
Bacterial classification is made up of lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium and the lactobacillus acidophilus of 4:4:1:1, and stabilizing agent is made up of pectin 0.8g, gelatin 0.5g and converted starch 3.7g.Cereal-granules is by black rice, corn, and glutinous rice, the particle of the brown rice and the seed of Job's tears is formed.Nut granule is made up of almond and American pistachios particle.Fruit-vegetable granules is made up of the particle of banana, orange, pineapple, grape, pawpaw.It is that length is 20mm that the size of particle is processed into particle diameter, and width is 12mm, and thickness is the particle of 2mm.
Use reconstituted milk, 72
OThe alcohol protein stabilization, acidity≤18
OT 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 reach requirement after the standardization, i.e. protein content>=2.95%, non-fat solid>=8.1%.
(1) 80g sucrose, 5g stabilizing agent are mixed, stir 10min with the dissolving of 42 ℃ of reconstituted milk milk of 600g liquid, subsequent use.
(2) feed liquid is squeezed in the residue 250g reconstituted milk, mixed.
(3) with material homogeneous under 25mPa/70 ℃ of condition, the even back of homogeneous is at 100 ℃ of following sterilization 200s.
(4) material is cooled to 45 ℃, inserts bacterial classification 0.22u, and add the 1g orange flavor.Mix 30min.
(5) 41 ℃ of condition bottom fermentations, the terminal point acidity Control is 75
OT.
(6) reach required acidity after, open ice water circulation, agitator is cooled to 25 ℃.
(7) with the sour milk material can that ferments to packaging material.Place 2-6 ℃ of refrigeration down.
(8) cereal, fruit and nut granule being total to 50g is packaged in the inner wrapping.Two packings are combined together.
Embodiment 4
Bacterial classification is made up of lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium and the lactobacillus acidophilus of 4:3:2:1, and stabilizing agent is made up of pectin 1.2g, gelatin 0.8g and converted starch 6g.Cereal-granules is by Fructus Hordei Germinatus, barley, and black rice, corn, oat, buckwheat, glutinous rice, the particle of the brown rice and the seed of Job's tears is formed.Nut granule is by peanut, fibert, and walnut, sunflower seeds, almond, cashew nut, American pistachios and pine nut particle are formed.Fruit-vegetable granules is made up of the particle of aloe, cucumber, celery and tomato.The size of particle is processed into the spherical particle that particle diameter is 10mm.
(1) 35g sucrose, 8g stabilizing agent are mixed, stir 10min with the dissolving of 43 ℃ of fresh milk milk of 300g liquid, subsequent use.
(2) feed liquid is squeezed in the remaining 550g raw material milk, mixed.
(3) with material homogeneous under 23mPa/67 ℃ of condition, the even back of homogeneous is at 95 ℃ of following sterilization 300s.
(4) material is cooled to 42 ℃, inserts bacterial classification 0.22u, add thickener xanthans 1g.Mix 30min.
(5) 42 ℃ of condition bottom fermentations, the terminal point acidity Control is 70
OT.
(6) reach required acidity after, open ice water circulation, agitator is cooled to 22 ℃.
(7) with the sour milk material can that ferments to packaging material.
(8) cereal, fruit and nut granule being total to 40g is packaged in the inner wrapping.Two packings are combined together.
Claims (7)
1. a sour milk nutritional meal replacing food is made up of the sour milk and the batching particle of independent packing, and wherein sour milk is that dairy products are equipped with stabilizing agent and sucrose; Process through strain fermentation; Granules of accessories is the granulate mixture of cereal, fruits and vegetables and nut, it is characterized in that, raw materials used proportioning comprises as follows:
Dairy products: 800-900g stabilizing agent: 2-8g sucrose: 30-80g bacterial classification: 0.2-0.25 DCU granules of accessories: 30-70g
Wherein said bacterial classification contains lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus, and the proportionate relationship of lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus is 3:3:2:2 or 3:4:2:1 or 4:4:1:1 or 4:3:2:1.
2. sour milk nutritional meal replacing food according to claim 1, wherein said fruit-vegetable granules are selected from one or more of particle of coconut palm fruit, peach, pomegranate, apple, banana, orange, pineapple, grape, pawpaw, strawberry, pears, aloe, cucumber, celery and tomato; Cereal-granules is selected Fructus Hordei Germinatus for use, barley, black rice, corn, oat, buckwheat, glutinous rice, one or more of the particle of the brown rice and the seed of Job's tears; Nut granule is selected from peanut, fibert, walnut, sunflower seeds, almond, cashew nut, one or more of the particle of American pistachios and pine nut.
3. sour milk nutritional meal replacing food according to claim 1, wherein said dairy products are fresh milk or reconstituted milk, its fat content >=3.1%, protein >=2.95%, non-fat solid >=8.1%.
4. sour milk nutritional meal replacing food according to claim 1, wherein said stabilizing agent are selected from one or more of pectin, gelatin, converted starch.
5. sour milk nutritional meal replacing food according to claim 3, wherein said stabilizing agent are the combinations of pectin 0.3-1.2g, gelatin 0.2-0.8g and converted starch 1.5-6g, and its total amount reaches 2-8g.
6. according to the preparation method of each said sour milk nutritional meal replacing food among the claim 1-5, comprise the steps: (1) batching; (2) homogeneous sterilization; (3) fermentation; (4) beat cold; (5) packing; It is characterized in that:
Said batching step comprises: after at room temperature being pre-mixed sucrose and stabilizing agent evenly, make an addition to mixing in 40-45 ℃ the part dairy products; Then, mix with remaining dairy products;
Described homogeneous sterilisation step comprises: with feed liquid at Pressure/Temperature: 18-25mPa/65-70 ℃ of following homogeneous, then 95-100 ℃ of following sterilization;
Described fermentation step comprises: material is cooled to 40-45 ℃, inserts said bacterial classification, at 43 ± 2 ℃ of ferment at constant temperature;
Describedly beat cold step and comprise: the sour milk after will fermenting stirs, and is cooled to 20-25 ℃;
Described packaging step comprises: sour milk and granules of accessories are packed respectively.
7. preparation method according to claim 6 also comprises: before packing, be placed on 2-6 ℃ and refrigerate down buying sour milk after cold.
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| CN106417596A (en) * | 2016-06-30 | 2017-02-22 | 安徽曦强乳业集团有限公司 | Zinc-rich yogurt and preparation method thereof |
| CN106509619A (en) * | 2016-12-19 | 2017-03-22 | 黄腾庆 | Liver clearing and intestine moistening meal replacement powder and preparation method thereof |
| CN109042883A (en) * | 2018-07-24 | 2018-12-21 | 江苏派乐滋食品有限公司 | A kind of fruit/vegetable yoghourt stick processing method and fruit/vegetable yoghourt stick |
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| CN110604177A (en) * | 2019-09-15 | 2019-12-24 | 路国廷 | Milk product composition and preparation method and application thereof |
| CN111296571A (en) * | 2020-02-21 | 2020-06-19 | 西安东方乳业有限公司 | Ecological lactic acid milk and preparation method thereof |
| CN112385709A (en) * | 2020-11-13 | 2021-02-23 | 爱瑞宝(北京)生物科技有限公司 | Nutrition-enriched grain composite protein solid beverage capable of being used as instant breakfast and preparation method |
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