CN102687748A - Mulberry buffalo milk lactobacillus beverage and preparation method thereof - Google Patents
Mulberry buffalo milk lactobacillus beverage and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a mulberry buffalo milk lactobacillus beverage which comprises the components of 10-15% of mulberry juice, 25-30% of buffalo milk yogurt, 1-5% of fructo-oligosaccharide, 0.05-0.2% of xanthan gum, 0.05-0.2% of pectin, 0.05-0.2% of CMC (carboxymethylcellulose), 0.03-0.04% of potassium sorbate, 5-10% of white granulated sugar, and the balance of water. A preparation method comprises the following steps of: carrying out purifying, homogenizing, sterilizing, inoculating and fermenting on fresh buffalo milk to obtain the buffalo milk yogurt; cleaning and juicing mulberries, and filtering and sterilizing to obtain the mulberry juice; mixing the buffalo milk yogurt, the mulberry juice, the fructo-oligosaccharide, the white granulated sugar and stabilizer; and performing homogenizing, high-temperature instant sterilizing, cooling and packing to obtain finished products. The lactobacillus beverage product is prepared from the buffalo milk yogurt regarded as 'king of milk' and the mulberries serving as raw materials; and the product has comprehensive nutritional value, good mouthfeel and functions of dredging intestinal canal, alleviating hangover, promoting digest, promoting fluid production to quench thirst and the like.
Description
Technical field
The invention belongs to technical field of dairy products, relate to a kind of sour milk beverage, is a kind of sorosis buffalo milk sour milk beverage specifically.
Background technology
Sorosis is claimed mulberries or mulberry fruit again, both can go into food, also can be used as medicine, and the sorosis sweet acid of distinguishing the flavor of contains multiple human body essential amino acid, vitamin (B
1, B
2, C, D, E), material such as glucose, fructose; Nutritious comprehensive; In addition, sorosis also has medicinal, function of health care, and traditional Chinese medicine thinks that sorosis has liver-kidney tonifying, the enriching yin of enriching blood, removing spot and prolonging life, crow invention order, improve skin (comprising scalp) blood supply; Ease constipation is dry, promote digestion, help effects such as defecation, thereby the good reputation of " holy fruit among the people " is arranged.China plantation mulberry tree is with a long history, and the sorosis resource is quite abundant, and the good use prospect is arranged.
Buffalo milk is described as " king in the milk ", " Ruzhong treasure "; Contained butter oil, protein, amino acid, vitamin, trace element etc. all are higher than black-and-white flower milk in the buffalo milk; The dry matter content of buffalo milk is 18.9%, respectively than black-and-white flower milk and human milk high 19% and 27%; Wherein optimum upgrowth and development of children and antidotal zinc, iron, calcium content are high especially, and be considered to best and replenish the calcium, one of zinc supplementation food, be suitable to people of all ages nutraceutical.
Southern areas such as current Guangxi are just being greatly developed the milk buffalo and are being cultured; Buffalo milk output improves constantly, but is that mode with plain chocolate comes into the market mostly, and its added value is lower; Be unfavorable for the development of Guangxi buffalo milk cause, the deep processing and utilization of buffalo milk is imperative.In addition, Guangxi still is the main producing region of China silkworm, and the mulberry tree cultivated area is wide, and sorosis output is big, but sorosis mostly with directly edible be main, its deep processing and utilization only accounts for wherein a part seldom.Development and use sorosis resource has not only satisfied the pursuit of people for the high nutritive value health beverages, has also increased farmers' income, creates the economic benefit and the social benefit that make new advances.Producing milk beverage with sorosis will be an effective way that improves its added value, and the exploitation of this sorosis buffalo milk sour milk beverage will help to bring into play local industry local advantage.
The production method of mulberries milk tea, mulberries milk beverage, mulberries sour milk, mulberry juice is at present disclosed on the document; Like application number is the preparation method of 200910184696 " a kind of black milk tea " related mulberries milk tea, is to utilize the directly tea beverage that forms of allotment of mulberries pulp, fresh milk, tea leaf powder, black fungus powder, kudzu-vine root powder, black grape juice, stabilizing agent.Application number is that 201010293208.9 " a kind of fruit milk beverage and preparation method thereof " then is to be that primary raw material is formulated with cloudy mulberry juice, milk, HFCS etc.Application number is that 200810058871.3 " low-sugar type yoghourt containing mulberry pulp and preparation method thereof " then is the preparation method of having announced the agitating type fruit yogurt: the one, make sour milk earlier, add again the mulberry pulp slurry stir the agitating type finished product; The 2nd, before milk fermentation, add the mulberry pulp slurry, inoculating starter, can, fermentation promptly gets the coagulating type finished product.Application number is the processing technology that 02114941.0 " a kind of processing technology of sorosis fruit juice " provides a kind of sorosis fruit juice: refrigeration after sorosis is squeezed the juice; The back filtration of thawing homogenizes; Packing after being heated to 78 ℃～82 ℃ was boiled in boiling water 10～15 minutes then, and cooling obtains product.Application number is that 201010254876.0 " mulberry fruit flavored beverage " also discloses a kind of mulberry fruit flavored beverage, it is characterized in that, it is by the raw material juice of following weight portion: sorosis fruit juice 35-40 part, and Peppermint Water 5-7 part, red date water 7-10 part is blent with drinking water and to be formed.Above mulberries beverage (fruit juice) all is that primary raw material allotment auxiliary material such as tea, plain chocolate, sugar, stabilizing agent etc. are blent and formed with the sorosis.
Summary of the invention
The object of the present invention is to provide that a kind of technology is simple, the preparation method of the sorosis buffalo milk sour milk beverage being convenient to operate.
The present invention adopts following technical scheme:
A kind of sorosis buffalo milk sour milk beverage is made up of following raw material:
Cloudy mulberry juice 10%～15%, buffalo milk yogurt 25%～40%, FOS 1%～5%; Stabilizing agent comprises xanthans 0.05%～0.2%, pectin 0.05%～0.2%, CMC (sodium cellulose glycolate) 0.05%～0.2%; White granulated sugar 5%～10%, all the other are water, unit is a percetage by weight.
FOS is the mixture that is combined ketose, Nystose and the GF4 of generation by 1～3 fructosyl through β (2-1) glycosidic bond and the fructosyl in the sucrose.
The preparation method of sorosis buffalo milk sour milk beverage comprises the steps: that bright buffalo milk obtains the buffalo milk acidified milk through clean breast, cooling storage, preheating, homogeneous, high-voltage pulse sterilization, cooling, inoculation fermentation; With fresh sorosis clean, pull an oar, filtration, homogeneous, high-voltage pulse sterilization obtain cloudy mulberry juice; Cloudy mulberry juice, white sugar, stabilizing agent, FOS added carry out mix, homogeneous, high-voltage pulse sterilization, cooling after the buffalo milk yogurt and make finished product.
Said process for sterilizing is to carry out the high-voltage pulse sterilization under field intensity 40～70kV/cm, the burst length 500～1000us condition.
Described inoculation fermentation technology is: leavening and sterilization breast mixes the laggard main fermentation tank of going into; To sterile milk leavening addition is 2～5%, 42 ℃ then～45 ℃ heat-preservation fermentations, PH be 4.5～4.6 or Suan Du ≧ 70 reach fermentation termination when spending; Cool off immediately, obtain acidified milk.
Described mix technology is: cloudy mulberry juice, buffalo milk yogurt are heated to 60 ℃～75 ℃, squeeze into high-speed a mixing bowl, under the situation that stirs unlatching, add stabilizing agent, white sugar, FOS, stir 15min and make it abundant dissolving.
Concrete preparation method:
(1) preparation cloudy mulberry juice
Flow process: sorosis → clean → squeeze the juice → filter → homogeneous → sterilization → cloudy mulberry juice
1.. bright sorosis cleans: selected color is good, full grains purple sorosis, on sieve plate, uses the clear water wash clean.
2.. squeeze the juice, filter: after utilizing juice extractor to squeeze the juice, carry out centrifugal filtration with tripod pendulum type batch centrifugal.
3.. homogeneous, sterilization: homogeneous under 60～65 ℃, pressure 20～25Mpa, under field intensity 40～70kV/cm, burst length 500～1000us condition, carry out the high-voltage pulse sterilization, the sterilization cloudy mulberry juice.
(2) preparation yogurt
Flow process: buffalo milk preliminary treatment → preheating → homogeneous → sterilization → cooling → inoculating starter → fermentation → buffalo milk yogurt.
Buffalo milk preliminary treatment: the bright buffalo milk filtration → degassing → milk-storage tank (keeping in) → cooling.
1.. homogeneous: 60～70 ℃ of temperature, pressure are homogeneous under the 20Mpa condition.
2.. sterilization: under field intensity 40～70kV/cm, burst length 1000～1500us condition, carry out the high-voltage pulse sterilization.
3.. inoculation fermentation: leavening mixes the laggard main fermentation tank of going into sterile milk; Leavening addition 2～5% (with respect to sterilization breast), heat-preservation fermentation (42～45 ℃) then, PH be 4.5～4.6 or Suan Du ≧ 70 reach fermentation termination when spending; Cool off immediately, obtain acidified milk.
4.. the preparation method of the leavening of step 5: mother culture is selected bacterial classification lactobacillus bulgaricus and streptococcus thermophilus (1:1) for use; 2～5% sterilization breast by actual production is cooled to about 43 ℃; Add mother culture; Addition is to produce leavening with 2～5% of breast amount, and heat insulating culture is fermented to sour degree ≧ 70 degree then.
(3) allotment
Cloudy mulberry juice, buffalo milk yogurt are heated to 60～75 ℃, squeeze into high-speed a mixing bowl, under the situation that stirs unlatching, add stabilizing agent, white sugar, FOS, stir 15min and make it abundant dissolving; Consumption by weight each raw material of umber is: cloudy mulberry juice 10～15%, and buffalo milk yogurt 25～40%, FOS 1～5%, stabilizing agent (xanthans 0.05～0.2%, pectin 0.05～0.2%, CMC 0.05～0.2%), white granulated sugar 5～10%, all the other are water.
(4) homogeneous
The material that allotment is good is heated to 60～70 ℃, homogeneous under 20Mpa pressure.
(5) sterilization, cooling packing
The spice that homogeneous is good is carrying out the high-voltage pulse sterilization under field intensity 40～70kV/cm, burst length 1000～1500us condition, aseptic packaging makes finished product.
The present invention is different from general sorosis beverage or sour milk, adopts buffalo milk to replace ox milk commonly used, is made into the buffalo milk yogurt; Be equipped with cloudy mulberry juice again, (a kind of active prebiotics and water-soluble dietary fiber of high-quality can be bred the Bifidobacterium in the enteron aisle also to have added an amount of Oilgosaccharkdes FOS simultaneously; Improve function of intestinal canal, prevention constipation and diarrhoea, simultaneously, can also reduce cholesterol; Reduce blood fat, suppress harmful bacterium, remarkable to effects such as raising body immunities.) be made into novel lactic bacteria beverage sorosis buffalo milk sour milk beverage; This beverage has merged the high value of sorosis and buffalo milk, integrates nutrition and health care, comprehensive nutrition; Be rich in various essential amino acids, vitamin, trace element etc.; The sour-sweet mouthfeel that has kept distinctive local flavor of sorosis and sour milk beverage is given the different taste perception of people, and it has complied with the pursuit of current people to high-quality high nutritive value product.
Advantage of the present invention is: with " king in the milk " buffalo milk and sorosis is that feedstock production obtains the sour milk beverage product, and the nutritive value of product is comprehensive, and mouthfeel is good, have logical enteron aisle, relieve the effect of alcohol, aid digestion, effect such as promote the production of body fluid to quench thirst.
The specific embodiment
Below through embodiment the present invention is done further elaboration.
Embodiment 1
⑴ prepare cloudy mulberry juice
1.. bright sorosis cleans: selected color is good, the purple sorosis of full grains, on sieve plate, uses the clear water wash clean.
2.. squeeze the juice, filter: after utilizing juice extractor to squeeze the juice, carry out centrifugal filtration with tripod pendulum type batch centrifugal.
3.. homogeneous, sterilization: homogeneous under 65 ℃, pressure 25Mpa condition, under field intensity 70kV/cm, burst length 500us condition, carry out the high-voltage pulse sterilization then, obtain the cloudy mulberry juice of sterilizing.
⑵ prepare the buffalo milk yogurt
1.. the bright buffalo milk of buffalo milk preliminary treatment: the 100Kg → degassing → milk-storage tank (keeping in) → cooling.
2.. homogeneous: at 70 ℃ of temperature, homogeneous under the pressure 20Mpa.
3.. sterilization: under field intensity 70kV/cm, burst length 1000us condition, carry out the high-voltage pulse sterilization.
4.. inoculation fermentation: leavening mixes the laggard main fermentation tank of going into sterile milk, leavening addition 5Kg, insulation (45 ℃) fermentation then reaches fermentation termination when spending in sour degree ≧ 70, cools off immediately, obtains acidified milk.
5.. the preparation method of the leavening of step 4: mother culture is selected bacterial classification lactobacillus bulgaricus and streptococcus thermophilus for use; In the 1:1 ratio, the sterilization breast of getting 5Kg is cooled to about 43 ℃, adds mother culture 0.25Kg; Insulation (45 ℃) is cultivated then, ferments to Suan Du ≧ 70 degree.
⑶ allotment
Cloudy mulberry juice, buffalo milk yogurt are heated to 75 ℃, squeeze into high-speed a mixing bowl, under the situation that stirs unlatching, add stabilizing agent, white granulated sugar, FOS, stir 15min and make it abundant dissolving; Each raw material consumption of every production 100Kg finished product is: cloudy mulberry juice 15Kg, acidified milk 40Kg, FOS 5Kg, xanthans 0.2Kg, pectin 0.05Kg, sodium cellulose glycolate (CMC) 0.05Kg, white granulated sugar 10Kg, water 29.7Kg.
⑷ homogeneous
The material that allotment is good is heated to 70 ℃, homogeneous under 20Mpa pressure.
⑸ sterilization, cooling packing
The spice that homogeneous is good is carrying out the high-voltage pulse sterilization under field intensity 70kV/cm, burst length 500us condition, aseptic packaging makes finished product.
Embodiment 2
⑴ prepare cloudy mulberry juice
1. bright sorosis cleans: selected color is good, the purple sorosis of full grains, on sieve plate, uses the clear water wash clean.
2. squeeze the juice, filter: after utilizing juice extractor to squeeze the juice, carry out centrifugal filtration with tripod pendulum type batch centrifugal.
3. homogeneous, sterilization: homogeneous under 60 ℃, pressure 20Mpa condition, under field intensity 40kV/cm, burst length 1000us condition, carry out the high-voltage pulse sterilization, obtain cloudy mulberry juice.
⑵ prepare the buffalo milk yogurt
1. buffalo milk preliminary treatment: the 100Kg → degassing → milk-storage tank (keeping in) → cooling.
2. homogeneous: at 65 ℃ of temperature, homogeneous under the pressure 20Mpa.
3. sterilization: under field intensity 40kV/cm, burst length 1500us condition, carry out the high-voltage pulse sterilization.
4. inoculation fermentation: leavening mixes the laggard main fermentation tank of going into the sterilization breast of cooling, leavening addition 2Kg, and insulation (42 ℃) is fermented then, is to reach fermentation termination at 4.5 o'clock at PH, cools off immediately, obtains the buffalo milk yogurt.
5. the preparation method of the leavening of step 4: mother culture is selected bacterial classification lactobacillus bulgaricus and thermophilic chain bacterium (1:1) for use, and the sterilization breast of getting 2Kg is cooled to about 43 ℃, adds mother culture 0.04Kg, and heat insulating culture is fermented to Suan Du ≧ 70 degree then.
⑶ allotment
Cloudy mulberry juice, buffalo milk yogurt are heated to 60 ℃, squeeze into high-speed a mixing bowl, under the situation that stirs unlatching, add stabilizing agent, white granulated sugar, FOS, stir 15min and make it abundant dissolving; The consumption of each raw material of every production 1000Kg finished product is: cloudy mulberry juice 10Kg, buffalo milk yogurt 25Kg, FOS 1Kg, xanthans 0.2Kg, pectin 0.2Kg, CMC0.2Kg, white granulated sugar 5Kg, water 58.4Kg.
⑹ homogeneous
The material that allotment is good is heated to 60 ℃, homogeneous under 20Mpa pressure.
⑺ sterilization, cooling packing
The spice that homogeneous is good carries out the high-voltage pulse sterilization under field intensity 40kV/cm, burst length 1500us condition, aseptic packaging makes finished product.
Embodiment 3
⑴ prepare cloudy mulberry juice
1. bright sorosis cleans: selected color is good, the purple sorosis of full grains, on sieve plate, uses the clear water wash clean.
2. squeeze the juice, filter: after utilizing juice extractor to squeeze the juice, carry out centrifugal filtration with tripod pendulum type batch centrifugal.
3. homogeneous, sterilization: homogeneous under 60 ℃, pressure 20Mpa condition, carry out the high-voltage pulse sterilization under field intensity 50kV/cm, the burst length 800us condition, the sterilization cloudy mulberry juice.
⑵ prepare the buffalo milk yogurt
1. buffalo milk preliminary treatment: the 100Kg → degassing → milk-storage tank (keeping in) → cooling.
2. homogeneous: at 65 ℃ of temperature, homogeneous under the pressure 20Mpa.
3. carry out the high-voltage pulse sterilization under sterilization: field intensity 50kV/cm, the burst length 1200us condition.
4. inoculation fermentation: leavening mixes the laggard main fermentation tank of going into the sterilization breast of cooling, leavening addition 3Kg, and 45 ℃ of heat-preservation fermentations then are to reach fermentation termination at 4.6 o'clock at PH, cool off immediately, obtain the buffalo milk yogurt.
5. the preparation method of the leavening of step 4: mother culture is selected bacterial classification lactobacillus bulgaricus and thermophilic chain bacterium (1:1) for use, and the sterilization breast of getting 4Kg is cooled to about 43 ℃, adds mother culture 0.12Kg, and heat insulating culture is fermented to Suan Du ≧ 70 degree then.
⑶ allotment
Cloudy mulberry juice, buffalo milk yogurt are heated to 60 ℃, squeeze into high-speed a mixing bowl, under the situation that stirs unlatching, add stabilizing agent, white granulated sugar, FOS, stir 15min and make it abundant dissolving; The consumption of each raw material of every production 100Kg finished product is: cloudy mulberry juice 12Kg, buffalo milk yogurt 27Kg, FOS 2.5Kg, xanthans 0.1Kg, pectin 0.1Kg, CMC 0.1Kg, white granulated sugar 7Kg, water 51.2Kg.
⑻ homogeneous
The material that allotment is good is heated to 65 ℃, homogeneous under 20Mpa pressure.
⑼ sterilization, cooling packing
The spice that homogeneous is good carries out the high-voltage pulse sterilization under field intensity 50kV/cm, burst length 1200us condition, aseptic packaging makes finished product.
Embodiment 4
⑴ prepare cloudy mulberry juice
1. bright sorosis cleans: selected color is good, the purple sorosis of full grains, on sieve plate, uses the clear water wash clean.
2. squeeze the juice, filter: after utilizing juice extractor to squeeze the juice, carry out centrifugal filtration with tripod pendulum type batch centrifugal.
3. homogeneous, sterilization: homogeneous under 60 ℃, pressure 20Mpa condition, carry out the high-voltage pulse sterilization under field intensity 60kV/cm, the burst length 600us condition, obtain cloudy mulberry juice.
⑵ prepare the buffalo milk yogurt
1. buffalo milk preliminary treatment: the 100Kg → degassing → milk-storage tank (keeping in) → cooling.
2. homogeneous: at 65 ℃ of temperature, homogeneous under the pressure 20Mpa.
3. carry out the high-voltage pulse sterilization under sterilization: field intensity 60kV/cm, the burst length 1100us condition.
4. inoculation fermentation: leavening mixes the laggard main fermentation tank of going into the sterilization breast of cooling, leavening addition 3Kg, and insulation (45 ℃) is fermented then, reaches fermentation termination when spending in sour degree ≧ 70, cools off immediately, obtains the buffalo milk yogurt.
5. the preparation method of the leavening of step 4: mother culture is selected bacterial classification lactobacillus bulgaricus and thermophilic chain bacterium (1:1) for use, and the sterilization breast of getting 4Kg is cooled to about 43 ℃, adds mother culture 0.12Kg, and heat insulating culture is fermented to Suan Du ≧ 70 degree then.
⑶ allotment
Cloudy mulberry juice, buffalo milk yogurt are heated to 60 ℃, squeeze into high-speed a mixing bowl, under the situation that stirs unlatching, add stabilizing agent, white granulated sugar, FOS, stir 15min and make it abundant dissolving; The consumption of each raw material of every production 100Kg finished product is: cloudy mulberry juice 13Kg, buffalo milk yogurt 26Kg, FOS 3.5Kg, xanthans 0.15Kg, pectin 0.15Kg, CMC0.15Kg, white granulated sugar 8Kg, water 49.05Kg.
⑽ homogeneous
The material that allotment is good is heated to 65 ℃, homogeneous under 20Mpa pressure.
⑾ sterilization, cooling packing
The spice that homogeneous is good carries out the high-voltage pulse sterilization under field intensity 60kV/cm, burst length 1300us condition, aseptic packaging makes finished product.
Claims (6)
1. sorosis buffalo milk sour milk beverage; It is characterized in that constituting: cloudy mulberry juice 10%～15%, buffalo milk yogurt 25%～40%, FOS 1%～5% by following raw material; Stabilizing agent comprises xanthans 0.05%～0.2%, pectin 0.05%～0.2%, sodium cellulose glycolate 0.05%～0.2%; White granulated sugar 5%～10%, all the other are water, unit is a percetage by weight.
2. sorosis buffalo milk sour milk beverage according to claim 1 is characterized in that: FOS is the mixture that is combined ketose, Nystose and the GF4 of generation by 1～3 fructosyl through β 2-β 1 glycosidic bond and the fructosyl in the sucrose.
3. the preparation method of a sorosis buffalo milk sour milk beverage is characterized in that it comprises the steps: that bright buffalo milk obtains the buffalo milk acidified milk through clean breast, cooling storage, preheating, homogeneous, high-voltage pulse sterilization, cooling, inoculation fermentation; With fresh sorosis clean, pull an oar, filtration, homogeneous, high-voltage pulse sterilization obtain cloudy mulberry juice; Cloudy mulberry juice, white granulated sugar, stabilizing agent, FOS added carry out mix, homogeneous, high-voltage pulse sterilization, cooling after the buffalo milk yogurt and make finished product.
4. the preparation method of sorosis buffalo milk sour milk beverage according to claim 3 is characterized in that: process for sterilizing is to carry out the high-voltage pulse sterilization under field intensity 40～70kV/cm, the burst length 500～1000us condition.
5. the preparation method of sorosis buffalo milk sour milk beverage according to claim 3; It is characterized in that described inoculation fermentation technology is: leavening and sterilization breast mixes the laggard main fermentation tank of going into; To sterile milk leavening addition is 2～5%, 42～45 ℃ of heat-preservation fermentations then, PH be 4.5～4.6 or Suan Du ≧ 70 reach fermentation termination when spending; Cool off immediately, obtain acidified milk.
6. the preparation method of sorosis buffalo milk sour milk beverage according to claim 3; It is characterized in that described mix technology is: cloudy mulberry juice, buffalo milk yogurt are heated to 60～75 ℃; Squeeze into high-speed a mixing bowl; Under the situation that stirs unlatching, add stabilizing agent, white granulated sugar, FOS, stir 15min and make it abundant dissolving.
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| CN103004989A (en) * | 2012-11-30 | 2013-04-03 | 崇左市天添乳品厂 | Mulberry buffalo milk and preparation method thereof |
| CN103689086A (en) * | 2013-12-23 | 2014-04-02 | 广西博士海意信息科技有限公司 | Elaeagnus umbellate Thunb. beverage and preparation method thereof |
| CN104012651A (en) * | 2014-06-30 | 2014-09-03 | 广西南宁至简至凡科技咨询有限公司 | Cherry collagen polypeptide Fe yoghurt |
| CN104430857A (en) * | 2014-08-06 | 2015-03-25 | 广西南宁至简至凡科技咨询有限公司 | Mulberry collagen polypeptide Mg yoghurt |
| CN104430858A (en) * | 2014-08-06 | 2015-03-25 | 广西南宁至简至凡科技咨询有限公司 | Mulberry collagen polypeptide Zn sour milk |
| CN107279292A (en) * | 2017-08-13 | 2017-10-24 | 安徽优乐亿乳业有限公司 | The formula of strawberry flavor lactic acid bacteria beverage |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103004989A (en) * | 2012-11-30 | 2013-04-03 | 崇左市天添乳品厂 | Mulberry buffalo milk and preparation method thereof |
| CN103004989B (en) * | 2012-11-30 | 2014-05-07 | 崇左市天添乳品厂 | Mulberry buffalo milk and preparation method thereof |
| CN103689086A (en) * | 2013-12-23 | 2014-04-02 | 广西博士海意信息科技有限公司 | Elaeagnus umbellate Thunb. beverage and preparation method thereof |
| CN103689086B (en) * | 2013-12-23 | 2015-07-01 | 广西博士海意信息科技有限公司 | Elaeagnus umbellate Thunb. beverage and preparation method thereof |
| CN104012651A (en) * | 2014-06-30 | 2014-09-03 | 广西南宁至简至凡科技咨询有限公司 | Cherry collagen polypeptide Fe yoghurt |
| CN104012651B (en) * | 2014-06-30 | 2016-10-19 | 广西南宁至简至凡科技咨询有限公司 | A kind of Fructus Pruni pseudocerasi collagen polypeptide Fe clabber |
| CN104430857A (en) * | 2014-08-06 | 2015-03-25 | 广西南宁至简至凡科技咨询有限公司 | Mulberry collagen polypeptide Mg yoghurt |
| CN104430858A (en) * | 2014-08-06 | 2015-03-25 | 广西南宁至简至凡科技咨询有限公司 | Mulberry collagen polypeptide Zn sour milk |
| CN107279292A (en) * | 2017-08-13 | 2017-10-24 | 安徽优乐亿乳业有限公司 | The formula of strawberry flavor lactic acid bacteria beverage |
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Application publication date: 20120926 |