CN103380820A - Kudzuvine root seaweed yogurt and preparation method thereof - Google Patents
Kudzuvine root seaweed yogurt and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a preparation method of kudzuvine root seaweed yogurt. The preparation method comprises the steps of extraction of kudzuvine root juice, a second step of extraction of seaweed liquid, a third step of preparation of yogurt base materials, a fourth step of mixing and homogenizing and a fifth step of performing stirring and cold storage. The purity of puerarin in the extracted kudzuvine root in a subcritical extraction method is high, and the utilization rate is high; the manufactured yogurt is comprehensive in nutrition and fresh and unique in flavor, has healthcare functions of both the kudzuvine root and yogurt and is suitable for people of all ages; and the yogurt is fine and smooth in taste and moderate in sweet and sour degree. The kudzuvine root seaweed yogurt is in a uniform thin cream yellow color, has no stratification and has rich yogurt aroma and unique kudzuvine root fragrance. The yogurt has effects of oxidation resistance and aging prevention if eaten for a long time; and the yogurt has a certain curative effect for reducing high blood pressure and can assist high blood pressure treatment in a dietetic therapy mode.
Description
Technical field
The present invention relates to a kind of sour milk and preparation method thereof, a kind of root of kudzu vine marine alga sour milk and preparation method thereof specifically belongs to the Food Engineering Development field.
Background technology
The root of kudzu vine is the dry root of legume pueraria lobata or sweet kudzu.The elegant jessamine main product in the Hunan, the province such as Henan, Guangdong, Zhejiang, Sichuan; Sweet kudzu mostly is cultivation, and main product is in provinces such as Guangxi, Guangdong, and Sichuan, Yunnan Province also produce.Efficient liquid phase chromatographic analysis shows, the main active ingredient of the root of kudzu vine is that Puerarin is the flavone compound of representative, next contains a small amount of root of kudzu vine saponin(e (SA1～SA4), root of kudzu vine saponin(e SB1, root of kudzu vine saponin(e (triterpene compounds such as A1～A5) and root of kudzu vine saponin(e C1, and the Choline Chloride, dichloride acetylcholine of trace, long plug are because of, D sweet mellow wine, L (+) magnesium lactate, Sitosterolum, daucosterol, 6,7 escoparones, 5 methyl hydantoins, choline and acetylcholine.The root of kudzu vine has and reduces blood pressure, anti-arrhythmia cordis, and hemangiectasis suppresses the cardiovascular and cerebrovascular spasm, improves the brain circulation.Marine alga is rich in the multiple nutrients material, and wherein algal polysaccharides has antiviral, antitumor, anti-sudden change, radioresistance, enhancing immunity, anti-oxidant, the health care effect of waiting for a long time.
Sour milk is a kind of dairy products that integrate nutrition and health care, has sweet and sour taste, pleasant aroma's peculiar flavour, contain in a large number the lactic acid bacteria and the catabolite thereof that are described as " probio ", can effectively suppress the harmful growth and breeding of miscellaneous bacteria in stomach, reach the effect that promotes digestion, prevent disease, maintaining healthy.Existing sour milk is take lactobacillus-fermented as main, and the sour milk that combines with health food is few.
Summary of the invention
Goal of the invention: the object of the present invention is to provide a kind of root of kudzu vine marine alga sour milk and preparation method thereof, have the multi-nutrition health-care effect of the root of kudzu vine, marine alga and sour milk concurrently to realizing this sour milk, and mouthfeel is better.
Technical scheme: in order to realize the foregoing invention purpose, the technical solution adopted in the present invention is:
A kind of preparation method of root of kudzu vine marine alga sour milk comprises the steps:
(1) extract kudzuvine root juice: the fresh root of kudzu vine is extracted with the Subcritical Water Extraction technology; Described Subcritical Water Extraction technology is specially: root of kudzu vine raw material is placed in extraction kettle, vacuum is taken out the air in most extraction kettle, to be injected in extraction kettle through the deoxidation deionized water of preheating, extract under 100～200 ℃ of extraction temperature, extracting pressure 1～10MPa, extraction time 10～120min condition, extract is quickly cooled to room temperature collects;
(2) extraction of marine alga liquid: will after the immersion of sea-tangle dry powder, filtration, filter residue be processed the water-soluble algal polysaccharides liquid that gets of filter residue after processing with ultrasonic-microwave cooperating;
(3) preparation of sour milk base-material: fresh milk is processed rear fresh milk volume 3～5% inoculum concentrations access leavenings of pressing, put into incubator after evenly mixing and cultivate, ferment;
(4) mixing, homogeneous: kudzuvine root juice, marine alga liquid, sour milk base-material are mixed according to the ratio of mass ratio 2～3:1～2:3～5, and after mixing, homogeneous is processed;
(5) stir, refrigeration: mixture after homogeneous is stirred 5-10min with the speed of 2r/min is placed on 4～5 ℃ of refrigerations.
Described step (2) is specially: the soaking in sodium carbonate solution 18～24h that sea-tangle dry powder is placed in mass fraction 2～3%, with 2 layers of filtered through gauze, filter residue is in ultrasonic power 50～60W, and microwave power 500～600W effect 60～80S is with the water-soluble algal polysaccharides liquid that gets of the filter residue after processing.
The fresh milk of described step (3) is treated to: fresh milk is warming up to 85 ℃ keeps 15min to carry out sterilization; Sterilization is cooled to 60 ℃ after finishing, and adopts the homogenization pressure homogeneous of 18MPa; Be cooled to 45 ℃ after end.
Being prepared as of the leavening of described step (3): with lactobacillus bulgaricus and streptococcus thermophilus 37 ℃ of activation culture in skim milk medium respectively, make fermentative activity vigorous, then mix in rhzomorph ratio l:1, cultivate under 42 ℃, make working stock culture.
Cultivate in the incubator of described step (3), ferment and be: at 40～45 ℃ of fermentation 2～3h, take out during acidity 70～80T; Refrigeration in 4 ℃, after 24h, acidity reaches 100～110T.
The homogeneous of described step (4) is treated to: be the colloid mill of 10～20 μ m by fineness, then pass through the high pressure homogenizer homogeneous of 25～30MPa.
The mixing of described step (4) is specially: kudzuvine root juice, marine alga liquid are added in pill tank, be warming up to 90 ℃, with adding while stirring in people's kudzuvine root juice, marine alga liquid mixed liquor after stabilizing agent and the mixing of white granulated sugar dry state, dissolve fully to guarantee it; Then kudzuvine root juice, marine alga liquid are mixed in proportion with the sour milk base-material.Described stabilizing agent is one or more of pectin, gelatin, xanthans.
Fat content in this sour milk〉3.00%; Real milk solids 〉=11.5%; Acidity 70～110T; Pueraria Flavonid 15～25mg/100g; Algal polysaccharides 10～18mg/100g; Lactic acid bacteria number 〉=10
7Individual/ml.
Beneficial effect: compared with prior art, remarkable advantage of the present invention is: the present invention adopts in the root of kudzu vine that the sub critical extraction method extracts Puerarin purity higher, and utilization rate is higher; The present invention makes the sour milk comprehensive nutrition, and the pure and fresh uniqueness of local flavor has the health care of the root of kudzu vine and sour milk concurrently, and is all-ages; Sour milk delicate mouthfeel of the present invention is smooth, and is sour-sweet moderate.Color and luster is even light yellow, without lamination, strong sour milk fragrance and unique root of kudzu vine perfume is arranged; Sour milk of the present invention is edible for a long time has anti-oxidant, pre-anti-aging effect, and for reducing hypertension, certain curative effect is arranged, can be with the auxiliary hypertension therapeutic of dietotherapy form.
The specific embodiment
The present invention is further described below by specific embodiment; should be pointed out that for the person of ordinary skill of the art, under the prerequisite that does not break away from the principle of the invention; can also make some modification and improvement, these also should be considered as belonging to protection scope of the present invention.
Embodiment 1
(1) extract kudzuvine root juice: the fresh root of kudzu vine is extracted with the Subcritical Water Extraction technology; Described Subcritical Water Extraction technology is specially: root of kudzu vine raw material is placed in extraction kettle, vacuum is taken out the air in most extraction kettle, to be injected in extraction kettle through the deoxidation deionized water of preheating, extract under 100 ℃ of extraction temperature, extracting pressure 1MPa, extraction time 10min condition, extract is quickly cooled to room temperature collects;
(2) extraction of marine alga liquid: sea-tangle dry powder is placed in the soaking in sodium carbonate solution 24h of mass fraction 3%, with 2 layers of filtered through gauze, filter residue is in ultrasonic power 60W, and microwave power 600W effect 80S is with the water-soluble algal polysaccharides liquid that gets of the filter residue after processing;
(3) preparation of sour milk base-material: fresh milk is warming up to 85 ℃ keeps 15min to carry out sterilization; Sterilization is cooled to 60 ℃ after finishing, and adopts the homogenization pressure homogeneous of 18MPa; Be cooled to 45 ℃ after end; After being processed, presses fresh milk fresh milk volume 3% inoculum concentration access leavening, being prepared as of leavening: with lactobacillus bulgaricus and streptococcus thermophilus 37 ℃ of activation culture in skim milk medium respectively, make fermentative activity vigorous, mix in rhzomorph ratio l:1 again, cultivate under 42 ℃, make working stock culture; Put into incubator after fresh milk and leavening evenly mix at 40～45 ℃ of fermentation 2～3h, take out during acidity 70～80T; Refrigeration in 4 ℃, after 24h, acidity reaches 100～110T;
(4) mixing, homogeneous: kudzuvine root juice, marine alga liquid are added in pill tank, be warming up to 90 ℃, with adding while stirring in people's kudzuvine root juice, marine alga liquid mixed liquor after stabilizing agent and the mixing of white granulated sugar dry state, dissolve fully to guarantee it; Then kudzuvine root juice, marine alga liquid being mixed according to the ratio of mass ratio 3:2:5 with the sour milk base-material, is the colloid mill of 10 μ m by fineness after mixing, then processes by the high pressure homogenizer homogeneous of 25MPa;
(5) stir, refrigeration: mixture after homogeneous is stirred 5min with the speed of 2r/min is placed on 4 ℃ of refrigerations.
Embodiment 2
(1) extract kudzuvine root juice: the fresh root of kudzu vine is extracted with the Subcritical Water Extraction technology; Described Subcritical Water Extraction technology is specially: root of kudzu vine raw material is placed in extraction kettle, vacuum is taken out the air in most extraction kettle, to be injected in extraction kettle through the deoxidation deionized water of preheating, extract under 200 ℃ of extraction temperature, extracting pressure 10MPa, extraction time 120min condition, extract is quickly cooled to room temperature collects;
(2) extraction of marine alga liquid: sea-tangle dry powder is placed in the soaking in sodium carbonate solution 18h of mass fraction 2%, with 2 layers of filtered through gauze, filter residue is in ultrasonic power 50W, and microwave power 500W effect 60S is with the water-soluble algal polysaccharides liquid that gets of the filter residue after processing;
(3) preparation of sour milk base-material: fresh milk is warming up to 85 ℃ keeps 15min to carry out sterilization; Sterilization is cooled to 60 ℃ after finishing, and adopts the homogenization pressure homogeneous of 18MPa; Be cooled to 45 ℃ after end; After being processed, presses fresh milk fresh milk volume 5% inoculum concentration access leavening, being prepared as of leavening: with lactobacillus bulgaricus and streptococcus thermophilus 37 ℃ of activation culture in skim milk medium respectively, make fermentative activity vigorous, mix in rhzomorph ratio l:1 again, cultivate under 42 ℃, make working stock culture; Put into incubator after fresh milk and leavening evenly mix at 45 ℃ of fermentation 3h, take out during acidity 80T; Refrigeration in 4 ℃, after 24h, acidity reaches 110T;
(4) mixing, homogeneous: kudzuvine root juice, marine alga liquid are added in pill tank, be warming up to 90 ℃, with adding while stirring in people's kudzuvine root juice, marine alga liquid mixed liquor after stabilizing agent and the mixing of white granulated sugar dry state, dissolve fully to guarantee it; Then kudzuvine root juice, marine alga liquid being mixed according to the ratio of mass ratio 2:1:3 with the sour milk base-material, is the colloid mill of 10 μ m by fineness after mixing, then processes by the high pressure homogenizer homogeneous of 30MPa;
(5) stir, refrigeration: mixture after homogeneous is stirred 10min with the speed of 2r/min is placed on 5 ℃ of refrigerations.
Embodiment 3
(1) extract kudzuvine root juice: the fresh root of kudzu vine is extracted with the Subcritical Water Extraction technology; Described Subcritical Water Extraction technology is specially: root of kudzu vine raw material is placed in extraction kettle, vacuum is taken out the air in most extraction kettle, to be injected in extraction kettle through the deoxidation deionized water of preheating, extract under 150 ℃ of extraction temperature, extracting pressure 5MPa, extraction time 100min condition, extract is quickly cooled to room temperature collects;
(2) extraction of marine alga liquid: sea-tangle dry powder is placed in the soaking in sodium carbonate solution 18～24h of mass fraction 2%, with 2 layers of filtered through gauze, filter residue is in ultrasonic power 55W, and microwave power 550W effect 70S is with the water-soluble algal polysaccharides liquid that gets of the filter residue after processing;
(3) preparation of sour milk base-material: fresh milk is warming up to 85 ℃ keeps 15min to carry out sterilization; Sterilization is cooled to 60 ℃ after finishing, and adopts the homogenization pressure homogeneous of 18MPa; Be cooled to 45 ℃ after end; After being processed, presses fresh milk fresh milk volume 4% inoculum concentration access leavening, being prepared as of leavening: with lactobacillus bulgaricus and streptococcus thermophilus 37 ℃ of activation culture in skim milk medium respectively, make fermentative activity vigorous, mix in rhzomorph ratio l:1 again, cultivate under 42 ℃, make working stock culture; Put into incubator after fresh milk and leavening evenly mix at 42 ℃ of fermentation 2.5h, take out during acidity 75T; Refrigeration in 4 ℃, after 24h, acidity reaches 105T;
(4) mixing, homogeneous: kudzuvine root juice, marine alga liquid are added in pill tank, be warming up to 90 ℃, with adding while stirring in people's kudzuvine root juice, marine alga liquid mixed liquor after stabilizing agent and the mixing of white granulated sugar dry state, dissolve fully to guarantee it; Then kudzuvine root juice, marine alga liquid being mixed according to the ratio of mass ratio 3:1:4 with the sour milk base-material, is the colloid mill of 15 μ m by fineness after mixing, then processes by the high pressure homogenizer homogeneous of 28MPa;
(5) stir, refrigeration: mixture after homogeneous is stirred 8min with the speed of 2r/min is placed on 4 ℃ of refrigerations.
Embodiment 4
The indexs such as structural state, mouthfeel and fragrance to this sour milk are carried out comprehensive grading, and subjective appreciation adopts 10 people's scorings, and result is used fuzzy mathematics and processed, aesthetic quality's appraisal result such as table 1.PTS is 8.9 minutes as a result.Overall merit is: delicate mouthfeel is smooth, and is sour-sweet moderate.Color and luster is even light yellow, without lamination, strong sour milk fragrance and unique root of kudzu vine perfume is arranged.
Table 1 aesthetic quality appraisal result
| Project | Standards of grading | Full marks | Weight | Average |
| Mouthfeel | Acidity is moderate, and is fine and smooth smooth | 10 | 0.35 | 3.25 |
| Tissue morphology | Glossiness is good, and tissue is evenly fine and smooth, allows a small amount of whey to separate out | 10 | 0.25 | 2.21 |
| Fragrance | The sour milk aromatic flavour has the peculiar fragrance of the root of kudzu vine, free from extraneous odour | 10 | 0.3 | 2.62 |
| The curdled milk state | Quality is neither too hard, nor too soft, and thickness is moderate | 10 | 0.1 | 0.82 |
In the root of kudzu vine marine alga sour milk that embodiment 1～3 is made, composition is measured, and measurement result sees Table 2.
Table 2 embodiment 1-3 constituent analysis table
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Fat (%) | 3.2 | 3.1 | 3.1 |
| Real milk solids (%) | 11.8 | 12.1 | 11.7 |
| Acidity (T) | 100 | 110 | 95 |
| Pueraria Flavonid (mg/100g) | 15 | 19 | 23 |
| Algal polysaccharides (mg/100g) | 12 | 16 | 13 |
| Lactic acid bacteria number (individual/ml) | 1.1×10 7 | 1.5×10 7 | 2.1×10 7 |
Embodiment 5
The present embodiment algal polysaccharides liquid of proved invention extraction by experiment has anti-oxidant, anti-aging effect.
1, animal used as test
Small white mouse (body weight 18g～22g, male and female have concurrently): belong to the clean laboratory animal that the People's Hospital, Jurong City Experimental Animal Center provides.
2, experimental drug and reagent
The SOD(superoxide dismutase) kit, CAT(catalase) kit, MDA(MDA) kit: Nanjing is built up bioengineering Co., Ltd and is produced; Other reagent are domestic AR.
3, experimental technique
Mouse is divided into experimental group, control group at random according to body weight, and every group has 24 mouse, male and female half and half.Experimental session is according to one group of two cage of sex, and free diet is drunk water.Experimental group every day, gavage once, gavaged the algal polysaccharides liquid that the present invention extracts sooner or later, and control group is with the distilled water gavage, 4 weeks of Therapy lasted.Successive administration after last administration 12h, adopts the method for extracing eyeball to get blood 2 groups of mouse after 4 weeks, through 3000r/min low temperature low-speed centrifugal 15min, obtains serum.Measure afterwards the content of SOD, CAT, MDA in 2 groups of mice serums according to the requirement of kit at once.The assay result is as shown in table 3.
Table 3
| ? | SOD content (U/ml) | CAT content (U/ml) | MDA content (U/ml) |
| Control group | 236.8±34.3 | 10.3±2.1 | 11.8±0.6 |
| Experimental group | 395.6±41.1 | 17.3±1.8 | 7.8±1.3 |
SOD is the important enzyme that body is removed all kinds of oxygen radicals, and disproportionated reaction that can the Catalytic Oxygen free radical plays a protective role to the aerobe object; CAT is the important enzyme that body is removed hydrogen peroxide, can make body cell avoid suffering the murder by poisoning of hydrogen peroxide, is one of key enzyme of body defense system; MDA is that snperoxiaized direct product occurs body film fat, therefore, the content of measuring body SOD, CAT activity and MDA can indirectly reflect body removing free radical, remove the ability of hydrogen peroxide, anti peroxidation of lipid, thereby can weigh the tissue of body, the oxidation resistance of cell.The algal polysaccharides liquid that the present invention extracts can obviously improve the SOD of mice serum and the content of CAT, has good oxidation resistance; Simultaneously, can obviously reduce the content of mice serum MDA, have the ability of stronger anti peroxidation of lipid.
Embodiment 6
The present embodiment is to study institute of the present invention yoghourt for hypotensive health-care efficacy.
Choose essential hypertension, systolic pressure is 40 routine patients of 160--130mmHg scope, the male sex's 23 examples wherein, women's 17 examples; At minimum 28 years old of age, be 65 years old to the maximum, average 39 years old.The systolic pressure 165mmHg that blood pressure is the highest, minimum 135mmHg, average 148mmHg.Morning, noon and afternoon every day have a dinner and take 1 yoghourt of the embodiment of the present invention after half an hour, adhered to 7 days, during do not take any hypotensive medicine or health products.After 7 days, to 40 patient's Measure blood pressures and record data, data statistics the results are shown in Table 4.As seen, have 36 patient's blood pressures that in various degree reduction is arranged, efficiently reach 90%, and blood pressure has on average reduced 16.43mmHg.Illustrate that edible sour milk of the present invention has certain curative effect for reducing hypertension.
Table 4 patient drop-out value of blood pressure (mmHg) statistical form
| Do not reduce | Fall 1～5 | Fall 6～10 | Fall 11～15 | Fall 16～20 | Fall 21～25 | Fall more than 25 |
| 4 | 8 | 4 | 10 | 9 | 4 | 1 |
Claims (8)
1. the preparation method of a root of kudzu vine marine alga sour milk, is characterized in that: comprise the steps:
(1) extract kudzuvine root juice: the fresh root of kudzu vine is extracted with the Subcritical Water Extraction technology; Described Subcritical Water Extraction technology is specially: root of kudzu vine raw material is placed in extraction kettle, vacuum is taken out the air in most extraction kettle, to be injected in extraction kettle through the deoxidation deionized water of preheating, extract under 100～200 ℃ of extraction temperature, extracting pressure 1～10MPa, extraction time 10～120min condition, extract is quickly cooled to room temperature collects;
(2) extraction of marine alga liquid: will after the immersion of sea-tangle dry powder, filtration, filter residue be processed the water-soluble algal polysaccharides liquid that gets of filter residue after processing with ultrasonic-microwave cooperating;
(3) preparation of sour milk base-material: fresh milk is processed rear fresh milk volume 3～5% inoculum concentrations access leavenings of pressing, put into incubator after evenly mixing and cultivate, ferment;
(4) mixing, homogeneous: kudzuvine root juice, marine alga liquid, sour milk base-material are mixed according to the ratio of mass ratio 2～3:1～2:3～5, and after mixing, homogeneous is processed;
(5) stir, refrigeration: mixture after homogeneous is stirred 5-10min with the speed of 2r/min is placed on 4～5 ℃ of refrigerations.
2. the preparation method of root of kudzu vine marine alga sour milk as claimed in claim 1, it is characterized in that: described step (2) is specially: the soaking in sodium carbonate solution 18～24h that sea-tangle dry powder is placed in mass fraction 2～3%, with 2 layers of filtered through gauze, filter residue is in ultrasonic power 50～60W, microwave power 500～600W effect 60～80S is with the water-soluble algal polysaccharides liquid that gets of the filter residue after processing.
3. the preparation method of root of kudzu vine marine alga sour milk as claimed in claim 1, it is characterized in that: the fresh milk of described step (3) is treated to: fresh milk is warming up to 85 ℃ keeps 15min to carry out sterilization; Sterilization is cooled to 60 ℃ after finishing, and adopts the homogenization pressure homogeneous of 18MPa; Be cooled to 45 ℃ after end.
4. the preparation method of root of kudzu vine marine alga sour milk as claimed in claim 1, it is characterized in that: being prepared as of the leavening of described step (3): with lactobacillus bulgaricus and streptococcus thermophilus 37 ℃ of activation culture in skim milk medium respectively, make fermentative activity vigorous, mix in rhzomorph ratio l:1 again, cultivate under 42 ℃, make working stock culture.
5. the preparation method of root of kudzu vine marine alga sour milk as claimed in claim 1 is characterized in that: cultivate in the incubator of described step (3), fermentation is: at 40～45 ℃ of fermentation 2～3h, take out during acidity 70～80T; Refrigeration in 4 ℃, after 24h, acidity reaches 100～110T.
6. the preparation method of root of kudzu vine marine alga sour milk as claimed in claim 1, it is characterized in that: the homogeneous of described step (4) is treated to: be the colloid mill of 10～20 μ m by fineness, then the high pressure homogenizer homogeneous by 25～30MPa.
7. the preparation method of root of kudzu vine marine alga sour milk as claimed in claim 1, it is characterized in that: the mixing of described step (4) is specially: kudzuvine root juice, marine alga liquid are added in pill tank, be warming up to 90 ℃, with adding while stirring in people's kudzuvine root juice, marine alga liquid mixed liquor after stabilizing agent and the mixing of white granulated sugar dry state, dissolve fully to guarantee it; Then kudzuvine root juice, marine alga liquid are mixed in proportion with the sour milk base-material.
8. the root of kudzu vine marine alga sour milk that makes of the described preparation method of claim 1, is characterized in that: fat content in this sour milk〉3.00%; Real milk solids 〉=11.5%; Acidity 70～110T; Pueraria Flavonid 15～25mg/100g; Algal polysaccharides 10～18mg/100g; Lactic acid bacteria number 〉=10
7Individual/ml.
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| CN106720309A (en) * | 2016-11-11 | 2017-05-31 | 青岛旭西辰网络技术有限公司 | A kind of preparation method of health-care algae Yoghourt |
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| CN105961598A (en) * | 2016-05-12 | 2016-09-28 | 南京晓庄学院 | Preparation method of radix puerariae yoghourt for reducing three highs and resisting tumors |
| CN106720309A (en) * | 2016-11-11 | 2017-05-31 | 青岛旭西辰网络技术有限公司 | A kind of preparation method of health-care algae Yoghourt |
| CN106720337A (en) * | 2016-11-11 | 2017-05-31 | 青岛旭西辰网络技术有限公司 | A kind of health-care algae Yoghourt |
| CN106820139A (en) * | 2016-12-19 | 2017-06-13 | 黄冈师范学院 | Compound red bean jelly product of a kind of root of kudzu vine red bean and preparation method thereof |
| CN108669231A (en) * | 2018-04-10 | 2018-10-19 | 重庆工商大学 | A kind of sweet-scented osmanthus honey composite yoghourt and preparation method thereof |
| CN109221405A (en) * | 2018-11-02 | 2019-01-18 | 张家界老山翁农业科技发展有限公司 | A kind of processing method of pueraria lobata Yoghourt |
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| CN103380820B (en) | 2015-04-08 |
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Address after: 212400, Qiu Town, Maoshan Town, Jurong City, Jiangsu Province Patentee after: Jurong Maobao Geye Co., Ltd. Address before: 212400, Jurong, Jiangsu province Zhenjiang Jurong Huayang South Road, 20-17 Ge Ge Industry Co., Ltd. Patentee before: Jurong Maobao Radix Puerariae Co., Ltd. |