CN102919357A - Lemon flavor beverage and preparation method thereof - Google Patents
Lemon flavor beverage and preparation method thereof Download PDFInfo
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- CN102919357A CN102919357A CN2012104724107A CN201210472410A CN102919357A CN 102919357 A CN102919357 A CN 102919357A CN 2012104724107 A CN2012104724107 A CN 2012104724107A CN 201210472410 A CN201210472410 A CN 201210472410A CN 102919357 A CN102919357 A CN 102919357A
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Abstract
The invention relates to the technical field of beverage preparation, in particular to a lemon flavor beverage and a preparation method thereof. The preparation method comprises the following steps: fermenting sterilized milk, stopping fermentation until the pH value of the fermented milk reaches 4.2-4.5, and obtaining acid milk, wherein the temperature of a fermentation environment is 40-44 DEG C; mixing a mixed solution of 55-65 parts of white granulated sugar, 5-7 parts of sweetener, 4-6 parts of stabilizer, sodium citrate and lemon essence with 80-120 parts of lemon juice and 25-350 parts of the acid milk by weight to obtain a first mixed solution; and adding a citric acid solution into the first mixed solution until the pH value of the first mixed solution reaches 3.8-4.2. Through the lemon flavor beverage and the preparation method thereof, the types of fruit flavored type milk beverages can be enriched.
Description
Technical field
The present invention relates to the preparing technical field of beverage, be specifically related to a kind of lemon milk beverage and preparation method thereof.
Background technology
Milk beverage is as raw material take fresh milk, in milk, add beneficial bacterium (leavening) again through after the pasteurize, after fermentation, add again entry, white granulated sugar and (or) one or more of sweetener, acid, fruit juice, tea, coffee, plant extraction liquid etc. allocate, and cool off a kind of milk product of can again.The milk beverage goods are many mainly with the fruit-flavor type of the auxiliary materials such as the various fruit juice jam of coagulating type, agitating type and interpolation in the market, and are wherein, welcome with the fruit-flavor type milk beverage that taste is better.Milk beverage has not only kept all advantages of milk, and some aspects can also maximize favourable factors and minimize unfavourable ones through process, becomes the nutrient and healthcare products that are more suitable for human body.
Common fruit-flavor type milk beverage has strawberry flavor milk beverage, Huang Tao flavor milk beverage, apple aroma milk beverage etc., and kind is abundant not.But types of fruits is varied, and many fruit all contain high nutritive value, all can be made into the fruit-flavor type milk beverage, for example the very high lemon of vitamin content.Lemon is one of the abundantest fruit of nutritive value in the world, and it is rich in vitamin C, citric acid, malic acid, a large amount potassium element and low amount sodium element etc., and is very useful to human body.It also has the effects such as preventing cold, hematopoietic stimulation, anticancer and beauty treatment.Contained various compositions in the lemon except providing the nutrient, also can promote the secretion of protein decomposition enzyme in the stomach, increase gastrointestinal peristalsis, help digesting and assimilating of calcium and other elements.In addition, lemon also has beautification function, can prevent and eliminate the skin pigment precipitation, makes skin bright and clean tender.
Because the above-mentioned advantage of lemon and unique delicate fragrance thereof if make the lemon milk beverage, will be subject to client's popular welcome.But, the lemon milk beverage does not also appear in the prior art.
Summary of the invention
The invention provides a kind of lemon milk beverage and preparation method thereof, can enrich the kind of fruit-flavor type milk beverage.
The invention provides a kind of preparation method of lemon milk beverage, comprising:
Lemon juice is carried out sterilization treatment;
Cow's milk after the sterilization processing is fermented, until when the pH value of the cow's milk that obtains reaches 4.2-4.5 after the fermentation, stop to ferment, and obtain yogurt, wherein, the temperature of yeasting is 40-44 ℃;
The mixed solution of white granulated sugar, sweetener, stabilizing agent, natrium citricum, lemon extract is mixed with lemon juice, described yogurt after the described sterilization treatment, obtain the first mixed solution, wherein, count by weight, described white granulated sugar is 55-65 part, described sweetener is 5-7 part, described stabilizing agent is 4-6 part, and described natrium citricum is 3-5 part, and described lemon extract is 1-3 part, described lemon juice is 80-120 part, and described yogurt is 250-350 part;
In described the first mixed solution, add citric acid solution, until the pH value of described the first mixed solution reaches 3.8-4.2.
The present invention also provides a kind of lemon milk beverage, comprising:
White granulated sugar, sweetener, stabilizing agent, lemon juice, yogurt, natrium citricum, lemon extract, citric acid;
Wherein, count by weight, described white granulated sugar is 55-65 part, and described sweetener is 5-7 part, and described stabilizing agent is 4-6 part, and described natrium citricum is 3-5 part, and described lemon extract is 1-3 part, and described lemon juice is 80-120 part, and described yogurt is 250-350 part;
Wherein, the content of described citric acid is to make the pH value of described lemon milk beverage reach the amount of 3.8-4.2.
By lemon milk beverage provided by the invention and preparation method thereof, can bring following beneficial effect:
Can enrich the kind of fruit-flavor type milk beverage.The milk beverage that does not also occur lemon in the prior art, lemon milk beverage provided by the invention and preparation method thereof can enrich the kind of fruit-flavor type milk beverage of the prior art, simultaneously, the better nutritivity of lemon is worth the combination that reaches with yogurt, also can provide more nutrition for human body.In the method for preparing the lemon milk beverage of the present invention, the yogurt that obtains behind lemon juice and the Cow Milk Fermentation is mixed, and add the mixed solution of white granulated sugar, sweetener, stabilizing agent, and citric acid solution carries out the allotment of composition, obtains the lemon milk beverage that nutritional labeling is higher, composition is comparatively stable.
Description of drawings
In order to be illustrated more clearly in the embodiment of the invention or technical scheme of the prior art, below will do to introduce simply to the accompanying drawing of required use in embodiment or the description of the Prior Art, apparently, accompanying drawing in below describing only is some embodiments of the present invention, for those of ordinary skills, under the prerequisite of not paying creative work, can also obtain according to these accompanying drawing illustrated embodiments other embodiment and accompanying drawing thereof.
Fig. 1 is the preparation method's of the lemon milk beverage of the present invention block diagram of a kind of embodiment.
The specific embodiment
Below with reference to accompanying drawing the technical scheme of various embodiments of the present invention is carried out clear, complete description, obviously, described embodiment only is a part of embodiment of the present invention, rather than whole embodiment.Based on the embodiment among the present invention, those of ordinary skills are resulting all other embodiment under the prerequisite of not making creative work, all belong to the scope that the present invention protects.
In embodiments of the invention one, the preparation method of lemon milk beverage comprises:
Lemon juice is carried out sterilization treatment;
Cow's milk after the sterilization processing is fermented, until when the pH value of the cow's milk that obtains reaches 4.2-4.5 after the fermentation, stop to ferment, and obtain yogurt, wherein, the temperature of yeasting is 40-44 ℃;
The mixed solution of white granulated sugar, sweetener, stabilizing agent, natrium citricum, lemon extract is mixed with lemon juice, described yogurt after the described sterilization treatment, obtain the first mixed solution, wherein, count by weight, described white granulated sugar is 55-65 part, described sweetener is 5-7 part, described stabilizing agent is 4-6 part, and described natrium citricum is 3-5 part, and described lemon extract is 1-3 part, described lemon juice is 80-120 part, and described yogurt is 250-350 part;
In described the first mixed solution, add citric acid solution, until the pH value of described the first mixed solution reaches 3.8-4.2.
The present invention is by mixing lemon juice with yogurt after the fermentation, and uses white granulated sugar, sweetener, stabilizing agent and citric acid to allocate, and obtains the lemon milk beverage.
In embodiment one, two kinds of basic materials of lemon milk beverage are lemon juice and cow's milk.Preferably, the process that obtains lemon juice may further comprise the steps: 1) select raw material, select fresh Lemon fruit to squeeze the juice.Because existing production standard regulation, anyhow the lemon fresh fruit of the footpath 〉=50mm fresh fruit that can be used as commercial grade is sold, and the lemon fresh fruit of footpath≤50mm can't reach the sale standard of fresh fruit anyhow, if throw away then can cause waste, so in an embodiment of the present invention, the lemon fresh fruit of footpath≤50mm can saving resource anyhow in selection.2) clean.After choosing the lemon fresh fruit, utilize clear water to clean to the lemon fresh fruit first.3) sterilization.In sterilization pool, soak afterwards lemon fresh fruit (ozone concentration can be 0.07-0.1ppm, and soak time can be 5-10 minute), carry out ozone degradation with the remains of pesticide to lemon fresh fruit surface.4) clean comparatively thoroughly.Again the lemon fresh fruit is carried out bubbling afterwards and clean, by concussion excusing from death ripple the surface of lemon fresh fruit is cleaned comparatively thoroughly.It is a kind of common cleaning technique that fruit is carried out in the prior art that bubbling cleans, and can realize by bubble cleaner.5) squeeze the juice, the lemon fresh fruit is squeezed the juice, obtain lemon juice.6) carry out preserving after the sterilization treatment stand-by to lemon juice.To press lemon juice carry out pasteurization, kill the various germs of carrying in the lemon juice.But pasteurization is not only kill pathogens but also can keep the constant sterilization of nutriment local flavor in the article of the lower temperature of a kind of utilization, usually broadly is used for defining now the heat treatment method that need to kill various pathogens.Preferably, to select fresh cow's milk as the cow's milk of basic material.
In embodiment one, preferably, can before being carried out sterilization treatment, lemon juice at first carry out enzymolysis processing to lemon juice.Because contain the material of pectin and cellulose and so in the lemon juice through squeezing, juice is comparatively sticky, muddy, if directly mix with yogurt after sterilization, then can affect the quality of lemon milk beverage.And if raw material is then greatly to address this problem the lemon juice of clarification.In order to obtain clear juice, lemon juice is carried out enzymolysis processing, can be that to add parts by weight in the lemon juice of 80-120 part be the pectase of 0.2-0.6 part to parts by weight for example, for example can add the pectase of 0.2 part or 0.4 part or 0.6 part; Sustainable 1.3-1.7h of the time of enzymolysis processing for example is 1.3h or 1.5h or 1.7h; The temperature of enzymolysis processing is 45-55 ℃, for example is 45 ℃ or 50 ℃ or 55 ℃.The lemon juice that can comparatively be clarified after enzymolysis processing is finished carries out afterwards sterilization treatment again and gets final product.
In embodiment one, the process that obtains yogurt can be by following process implementation: 1) fresh cow's milk is filtered to remove the impurity that carries in the cow's milk.2) cow's milk that filtration is obtained carries out sterilization, preferably, because the pathogenic bacteria in the cow's milk at high temperature can't survive, can adopt high temperature sterilization to realize, kills except the pathogenic bacteria of carrying in the cow's milk, is convenient to normally carrying out of later stage fermentation process.Cow's milk put into 90-100 ℃ hot environment sterilization 4-8 minute, for example sterilization 5 minutes in 95 ℃ environment gets final product kill pathogenic organisms.3) cow's milk after the sterilization processing is fermented obtain yogurt.Cow's milk after the high-temperature sterilization treatment is cooled to 40 ℃, then puts it into temperature and be in 40-44 ℃ the yeasting, add leavening and ferment.Preferably, leavening is selected the mixture of streptococcus thermophilus and lactobacillus bulgaricus, and the mixed proportion of streptococcus thermophilus and lactobacillus bulgaricus can be 1:1.Streptococcus thermophilus is the essential material of making sour milk.The sour milk bacterium that studies show that this work can both help the people of lactose intolerance to digest lactose, because this bacterium can produce the energy lactase.Lactobacillus bulgaricus is the lactic acid bacteria in the matzoon, belongs to Bacillus acidi lactici in classification.Lactic acid bacteria is the general name of one group of bacterium, comprising galactococcus, sheet coccus, bright string coccus, lactobacillus (wherein take lactobacillus bulgaricus as representative) and Bifidobacterium.They have a common ability, exactly can sugar fermentation and obtain energy, produce a large amount of lactic acid.Sweat lasts till that the pH value of yogurt can stop fermentation when reaching 4.2-4.5, and this pH value scope is the scope that the lactic acid bacteria in the yogurt can exist in right amount.Preferably, fermentation 5-7h for example is 6h, also can reach this ferment effect, obtains yogurt.
In embodiment one, obtain lemon juice and yogurt after, with its mixing, and use white granulated sugar, sweetener, stabilizing agent, citric acid that its composition is allocated.Count by weight, with the white granulated sugar of 55-65 part, the sweetener of 5-7 part, the stabilizing agent of 4-6 part, the lemon juice of 80-120 part, the yogurt of 250-350 part mixes, and for example 55 portions of white granulated sugars, 5 parts of sweeteners, 4 parts of stabilizing agents, 80 portions of lemon juices, 250 portions of yogurts is mixed; For example 65 portions of white granulated sugars, 7 parts of sweeteners, 6 parts of stabilizing agents, 120 portions of lemon juices, 350 portions of yogurts are mixed; For example 60 portions of white granulated sugars, 6 parts of sweeteners, 5 parts of stabilizing agents, 100 portions of lemon juices, 300 portions of yogurts are mixed.In above-mentioned mixed process, preferably, white granulated sugar, sweetener, stabilizing agent are dry mixed first, be convenient to the dissolving in later stage.Then adding an amount of pure water in these three kinds of mixtures dissolves, 50-100 part pure water for example, then stir and be heated to 50-70 ℃, for example be 60 ℃, white granulated sugar, sweetener, stabilizing agent are dissolved fully, obtain three's mixed solution, again this mixed solution is mixed with lemon juice, yogurt afterwards, obtain the first mixed solution.In above-mentioned mixed process, preferably, in the mixed solution of white granulated sugar, sweetener, stabilizing agent, further add the natrium citricum of 3-5 part and the lemon extract of 1-3 part.Natrium citricum can be used as flavouring agent and stabilizing agent uses, and makes having of lemon milk beverage drink preferably local flavor, and simultaneously, each composition of milk beverage is more stable.The adding of lemon extract can be so that the citrus scented of milk beverage be denseer.In order to make the first mixed solution have more the delicate fragrance of lemon and good mouthfeel, in the first mixed solution, add citric acid, because citric acid is difficult to dissolving, need first citric acid to be dissolved in the suitable quantity of water, obtain citric acid solution, citric acid solution is added in the first mixed solution, the amount that adds citric acid is that the pH value of the first mixed solution is reached till the 3.8-4.2 again, and this pH value quotes and absorb and be suitable for the pH value scope of lactic acid bacteria survival for being suitable for human body.Preferably, the content of the citric acid in the citric acid solution that adds in the first mixed solution is 5-8 part, for example is 7 parts, also can make the pH value of the first mixed solution reach 3.8-4.2.
On the basis of embodiment one, preferably, after adding citric acid solution, pH value has reached that the adding pure water carries out constant volume in the first mixed solution of 3.8-4.2, makes it satisfy the constant volume of container splendid attire.Preferably, the weight of the pure water of adding is 480-500 part, for example is 490 parts.
On the basis of embodiment one, preferably, final solution is carried out homogeneous process, so that broken more tiny of the fat in the solution, thereby make whole product system more stable.Homogeneous is a technology often will using during food or chemical industry are produced.Homogeneous in the food processing just refers to that the feed liquid of material is in extruding, make the material refinement under the triple role that thump and decompression expand, thereby make the material can more uniform mutual mixing, such as using homogenizer to make broken more tiny of fat in the milk in the dairy produce processing, thereby make whole product system more stable.It is pure whiter that milk can seem.Homogeneous is mainly undertaken by homogenizer, is the important process equipment of the industry of food, dairy products, beverage.Preferably, when homogeneous was processed, adjusting pressure was 180-220pa, and regulating temperature is 60-65 ℃.After the homogeneous processing finishes, the lemon milk beverage is carried out sterile filling, obtain the finished product of fermented type.
Below in conjunction with Fig. 1 a kind of embodiment of the present invention is described.With reference to Fig. 1, the preparation method of the lemon milk beverage of a kind of embodiment of the present invention comprises:
Step 101: lemon juice is carried out sterilization treatment;
Step 102: cow's milk is carried out sterilization processing;
Step 103: the cow's milk after the sterilization is fermented, obtain yogurt;
Step 104: the mixed solution of white granulated sugar, sweetener, stabilizing agent, natrium citricum, lemon extract is mixed with lemon juice, yogurt after the sterilization treatment, obtain the first mixed solution;
Step 105: in described the first mixed solution, add citric acid solution, until the pH value of described the first mixed solution reaches 3.8-4.2.
In step 101, select the anyhow lemon fresh fruit of footpath≤50mm, and to its clean, epidermis sterilization and bubbling cleaning, squeeze the juice afterwards, and to press lemon juice carry out pasteurization.
In step 102, fresh milk is filtered, and sterilization 5 minutes in 95 ℃ hot environment, kill the germ of carrying except cow's milk.
In step 103, the cow's milk that step 102 is obtained cools off, and add streptococcus thermophilus and lactobacillus bulgaricus as leavening after, put into 42 ℃ the yeasting 6h that ferments, when pH value reaches 4.2-4.5, can stop to ferment.
In step 104, white granulated sugar, sweetener, stabilizing agent are dry mixed, and add an amount of natrium citricum, lemon extract, pure water, stir again and heat, when being heated to 60 ℃, three kinds of materials are dissolved fully after, add lemon juice and yogurt, continue to stir, obtain the first mixed solution.
In step 105, add citric acid solution (citric acid is added to the water dissolving to be obtained) in the first mixed solution that obtains to step 104, until the pH value of the first mixed solution reaches till the 3.8-4.2.
After step 105 finishes, can further carry out homogeneous to solution and process, after finishing dealing with, homogeneous carries out sterile filling, can obtain the finished product that can sell.
The present invention also provides a kind of as the aforementioned preparation method prepared lemon milk beverage, comprising:
White granulated sugar, sweetener, stabilizing agent, lemon juice, yogurt, citric acid;
Wherein, count by weight, described white granulated sugar is 55-65 part, and described sweetener is 5-7 part, and described stabilizing agent is 4-6 part, and described lemon juice is 80-120 part, and described yogurt is 250-350 part;
Wherein, the content of described citric acid is to make the pH value of described lemon milk beverage reach the amount of 3.8-4.2.
Preferably, comprise 60 parts of white granulated sugars, 6 parts of sweeteners, 5 parts of stabilizing agents, 100 parts of lemon juices, 300 parts of yogurts, 7 parts of citric acids in the lemon milk beverage.
Lemon milk beverage that provides by various embodiments of the present invention and preparation method thereof, can bring following at least a beneficial effect:
1. can enrich the kind of fruit-flavor type milk beverage.The milk beverage that does not also occur lemon in the prior art, lemon milk beverage provided by the invention and preparation method thereof can enrich the kind of fruit-flavor type milk beverage of the prior art, simultaneously, the better nutritivity of lemon is worth the combination that reaches with yogurt, also can provide more nutrition for human body.In the method for preparing the lemon milk beverage of the present invention, the yogurt that obtains behind lemon juice and the Cow Milk Fermentation is mixed, and add the mixed solution of white granulated sugar, sweetener, stabilizing agent, and citric acid solution carries out the allotment of composition, obtains the lemon milk beverage that nutritional labeling is higher, composition is comparatively stable.
2. can access the milk beverage that composition is more tiny, be easier to absorption of human body.Embodiments of the invention carry out the homogeneous processing to the milk beverage of deployed composition, make the more tiny of each composition fragmentation, and are for example fatty, so that each composition merges more evenly, and the absorption of human body of also being more convenient for simultaneously.
Various embodiment provided by the invention can be as required in any way mutually combination, the technical scheme that obtains by this combination, also within the scope of the invention.
Obviously, those skilled in the art can carry out various changes and modification to the present invention and not break away from the spirit and scope of the present invention.Like this, if of the present invention these are revised and modification belongs within the scope of claim of the present invention and equivalent technologies thereof, then the present invention also comprises these changes and modification interior.
Claims (10)
1. the preparation method of a lemon milk beverage is characterized in that,
Lemon juice is carried out sterilization treatment;
Cow's milk after the sterilization processing is fermented, until when the pH value of the cow's milk that obtains reaches 4.2-4.5 after the fermentation, stop to ferment, and obtain yogurt, wherein, the temperature of yeasting is 40-44 ℃;
The mixed solution of white granulated sugar, sweetener, stabilizing agent, natrium citricum, lemon extract is mixed with lemon juice, described yogurt after the described sterilization treatment, obtain the first mixed solution, wherein, count by weight, described white granulated sugar is 55-65 part, described sweetener is 5-7 part, described stabilizing agent is 4-6 part, and described natrium citricum is 3-5 part, and described lemon extract is 1-3 part, described lemon juice is 80-120 part, and described yogurt is 250-350 part;
In described the first mixed solution, add citric acid solution, until the pH value of described the first mixed solution reaches 3.8-4.2.
2. the preparation method of lemon milk beverage as claimed in claim 1 is characterized in that, further comprises with lower at least a:
Described lemon juice is carried out sterilization treatment before, further comprise described lemon juice is carried out enzymolysis processing, wherein, adding parts by weight in the described lemon juice is the pectase of 0.2-0.6 part, the time of described enzymolysis processing is 1.3-1.7h, and the temperature of described enzymolysis processing is 45-55 ℃;
The described sterilization treatment that lemon juice is carried out is pasteurized process;
Before described sterilization processing, cow's milk is filtered.
3. the preparation method of lemon milk beverage as claimed in claim 1 is characterized in that, the described sterilization processing that cow's milk is carried out is high temperature sterilization, and wherein, the temperature of high temperature sterilization environment is 90-100 ℃, and the time of high temperature sterilization is 4-8 minute.
4. the preparation method of lemon milk beverage as claimed in claim 1, it is characterized in that, the employed leavening of described sweat is the mixture of streptococcus thermophilus and lactobacillus bulgaricus, wherein, according to the mass fraction, described streptococcus thermophilus is 13-17 part, and described lactobacillus bulgaricus is 13-17 part.
5. the preparation method of lemon milk beverage as claimed in claim 1 is characterized in that, the time of described fermentation is 5-7h.
6. the preparation method of lemon milk beverage as claimed in claim 1, it is characterized in that, after white granulated sugar, sweetener, stabilizing agent, natrium citricum, lemon extract be dry mixed by a certain percentage, add pure water, stir and be heated to 50-70 ℃ described white granulated sugar, sweetener, stabilizing agent, natrium citricum, lemon extract are dissolved fully, obtain the mixed solution of described white granulated sugar, sweetener, stabilizing agent, natrium citricum, lemon extract.
7. the preparation method of lemon milk beverage as claimed in claim 1 is characterized in that, the citric acid content in the described citric acid solution that adds in described the first mixed solution is: meter by weight, 5-8 part.
8. the preparation method of lemon milk beverage as claimed in claim 1 is characterized in that, adds citric acid solution described in described the first mixed solution, until the pH value of described the first mixed solution reaches after the 3.8-4.2, further comprises:
Add pure water in described pH value reaches solution behind the 3.8-4.2, the weight of this pure water is 480-500 part.
9. the preparation method of lemon milk beverage as claimed in claim 1 is characterized in that, adds citric acid solution described in described the first mixed solution, until the pH value of described the first mixed solution reaches after the 3.8-4.2, further comprises:
Described pH value is reached solution behind the 3.8-4.2 carry out homogeneous and process, wherein, in described homogeneous was processed, adjustings pressure was 180-220pa, and the adjusting temperature is 60-65 ℃.
10. a lemon milk beverage is characterized in that, comprising:
White granulated sugar, sweetener, stabilizing agent, lemon juice, yogurt, natrium citricum, lemon extract, citric acid;
Wherein, count by weight, described white granulated sugar is 55-65 part, and described sweetener is 5-7 part, and described stabilizing agent is 4-6 part, and described lemon juice is 80-120 part, and described yogurt is 250-350 part, and described natrium citricum is 3-5 part, and described lemon extract is 1-3 part;
Wherein, the content of described citric acid is to make the pH value of described lemon milk beverage reach the amount of 3.8-4.2.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103689082A (en) * | 2013-12-19 | 2014-04-02 | 新疆石河子花园乳业有限公司 | Lactic acid bacteria beverage and preparation method thereof |
| CN104957696A (en) * | 2015-06-09 | 2015-10-07 | 石家庄市现代食品有限公司 | Production process of probiotic bacteria fermentation type beverage |
| CN106720332A (en) * | 2016-12-28 | 2017-05-31 | 沈阳师范大学 | A kind of brown rice enzyme milk beverage and preparation method thereof |
| CN107373230A (en) * | 2017-08-13 | 2017-11-24 | 安徽优乐亿乳业有限公司 | A kind of lemon oligosaccharide sour milk beverage |
| CN107960466A (en) * | 2017-11-27 | 2018-04-27 | 内蒙古蒙牛乳业（集团）股份有限公司 | milk beverage and preparation method thereof |
| CN109566738A (en) * | 2017-09-29 | 2019-04-05 | 内蒙古伊利实业集团股份有限公司 | A kind of ginger juice lemon milk beverage and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689082A (en) * | 2013-12-19 | 2014-04-02 | 新疆石河子花园乳业有限公司 | Lactic acid bacteria beverage and preparation method thereof |
| CN104957696A (en) * | 2015-06-09 | 2015-10-07 | 石家庄市现代食品有限公司 | Production process of probiotic bacteria fermentation type beverage |
| CN106720332A (en) * | 2016-12-28 | 2017-05-31 | 沈阳师范大学 | A kind of brown rice enzyme milk beverage and preparation method thereof |
| CN107373230A (en) * | 2017-08-13 | 2017-11-24 | 安徽优乐亿乳业有限公司 | A kind of lemon oligosaccharide sour milk beverage |
| CN109566738A (en) * | 2017-09-29 | 2019-04-05 | 内蒙古伊利实业集团股份有限公司 | A kind of ginger juice lemon milk beverage and preparation method thereof |
| CN107960466A (en) * | 2017-11-27 | 2018-04-27 | 内蒙古蒙牛乳业（集团）股份有限公司 | milk beverage and preparation method thereof |
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Application publication date: 20130213 |