CN103564045B - Low-lactose long-shelf life yoghourt and preparation method thereof - Google Patents
Low-lactose long-shelf life yoghourt and preparation method thereof Download PDFInfo
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Abstract
The invention provides low-lactose long-shelf life yoghourt which comprises the following raw materials: 60-98.9 parts by weight of milk, 0.01-0.5 part by weight of emulsifiers, 3-14 parts by weight of thickening agents, and 7-12 parts by weight of sugar; the emulsifier is a combination of one or more than one of sucrose fatty acid ester, glyceryl monostearate fatty acid ester, stearoyl sodium lactate, and glycerol distearate; the thickening agent is a combination of one or more than one of pectin, sodium caseinate, agar, gelatin, modified starch, gellan gum, propylene glycol alginate, and xanthan gum. The low-lactose long-shelf life yoghourt has good stability. The invention also provides a preparation method of the low-lactose long-shelf life yoghourt; the method controls the fermentation temperature and carries out secondary sterilization; the low-lactose long-shelf life yoghourt prepared by the method has good stability.
Description
Technical field
The present invention relates to a kind of low-loctose yogurt, especially a kind of have low-lactose long-shelf life yoghourt of longer shelf-life and preparation method thereof.
Background technology
Conventional Yoghourt cannot avoid rear acidifying problem due to it, have impact on the shelf-life of Yoghourt.For extending the shelf-life of Yoghourt, the most effective approach makes yoghourt with long shelf life after carrying out re-pasteurization process to product exactly.Yoghourt there will be viscosity and declines after re-pasteurization process, protein denaturation, and whey is separated out, and fragrance such as to weaken at the phenomenon, causes its stability to decline.At present, the stability of yoghourt with long shelf life is improved usually through the specific stabilizing agent of interpolation.If in April, 2011 is at " China's Dairy Industry " the 112nd article " research of yoghourt with long shelf life compound stabilizer " disclosed in the phase.But in preparation low-lactose long-shelf life yoghourt process, because wherein lactose content is lower, effectively cannot improve product stability by aforementioned stable agent, have impact on quality and the mouthfeel of product.
Summary of the invention
The object of this invention is to provide a kind of low-lactose long-shelf life yoghourt, there is good stability.
Another object of the present invention is to provide a kind of preparation method of low-lactose long-shelf life yoghourt, can improve the stability of low-lactose long-shelf life yoghourt.
The invention provides a kind of low-lactose long-shelf life yoghourt, the raw material making it comprises: milk 60 to 98.9 weight portion, emulsifying agent 0.01 to 0.5 weight portion, thickener 3 to 14 weight portion and sugar 7 to 12 weight portions; And emulsifying agent is the combination of one or more in sucrose fatty ester, single stearic acid glycerine lipoprotein fat acid esters, stearoyl lactate and bi-tristearin; Thickener is the combination of one or more in pectin, the sour sodium of junket unit, agar, gelatin, converted starch, gellan gum, propylene glycol alginate, xanthans.
In a kind of exemplary embodiment of low-lactose long-shelf life yoghourt, emulsifying agent is the combination of sucrose fatty ester and single stearic acid glycerine lipoprotein fat acid esters.
In a kind of exemplary embodiment of low-lactose long-shelf life yoghourt, thickener is the combination of pectin, agar, gelatin and converted starch.
Present invention also offers a kind of method preparing above-mentioned low-lactose long-shelf life yoghourt, comprising: emulsifying agent, thickener and sugar add in milk by a., mixed dissolution obtains mixed material; B. homogeneous is carried out to mixed material, obtain material after homogeneous; C. first time sterilization is carried out to material after homogeneous, obtain first time sterilized material; D. in first time sterilized material, add leavening, ferment, the temperature of fermentation is 36-41 DEG C, material after obtaining fermenting; E. second time sterilization is carried out to material after fermentation.
In a kind of exemplary embodiment of method preparing low-lactose long-shelf life yoghourt, the consumption of leavening is that every 1000 kg feed material use 100-250 DCU.
In a kind of exemplary embodiment of method preparing low-lactose long-shelf life yoghourt, while adding leavening, add lactase, the consumption of lactase is 1500 to 3000 NLU/L milk.
In a kind of exemplary embodiment of method preparing low-lactose long-shelf life yoghourt, the temperature of homogeneous is 60 to 65 DEG C, and first class pressure is 18Mpa, and secondary pressure is 7Mpa;
In a kind of exemplary embodiment of method preparing low-lactose long-shelf life yoghourt, the temperature of first time sterilization is 90 to 95 DEG C; The temperature of second time sterilization is 65 to 90 DEG C.
A kind of low-lactose long-shelf life yoghourt provided by the invention, the raw material making it comprises a certain proportion of milk, sugar and specific emulsifying agent and thickener, effectively can improve the stability of low-lactose long-shelf life yoghourt.
The preparation method of a kind of above-mentioned low-lactose long-shelf life yoghourt provided by the invention, the method controls fermentation temperature and carries out re-pasteurization, and the low-lactose long-shelf life yoghourt prepared by it has good stability.
Detailed description of the invention
In order to the technical characteristic to invention, object and effect have understanding clearly, now with the following Examples the specific embodiment of the present invention is described.
The leavening used in the embodiment of the present invention is purchased from Danisco (China) Co., Ltd, and DCU sells by this producer the conventional unit of leavening, and lactase is purchased from DSM (China) Co., Ltd.
first embodiment.
1, raw material (altogether 1000kg):
Milk: 60 weight portions;
Emulsifying agent: 0.15 weight portion, selects sucrose fatty ester;
Thickener: 11 weight portions, is combined by weight 2:3:2:4 by agar, pectin, the junket sour sodium of unit and converted starch;
Sugar: 12 weight portions, selects white granulated sugar.
2, preparation method:
A. emulsifying agent, thickener and sugar being added is heated in 40 DEG C of milk, and mixed dissolution 30 minutes, obtains mixed material;
B. carry out homogeneous to mixed material, the temperature of homogeneous is 60 DEG C, and the first class pressure of homogeneous is 18Mpa, and secondary pressure is 7Mpa, obtains material after homogeneous;
C. carry out first time sterilization to material after homogeneous, the temperature of sterilization is 90 DEG C, and the duration of sterilization is 350 seconds, obtains first time sterilized material;
D. in first time sterilized material, add leavening and lactase, the consumption of leavening is 100 DCU/1000kg raw materials, and the consumption of lactase is 1500 NLU/L milk, ferment, the temperature of fermentation is 36 DEG C, reaches 4.1 as fermentation termination using pH value, material after obtaining fermenting;
E. carry out second time sterilization to material after fermentation, the temperature of sterilization is 65 DEG C, and the duration of sterilization is 60 seconds, obtains low-lactose long-shelf life yoghourt.
second embodiment.
1, raw material (altogether 1000kg):
Milk: 70 weight portions;
Emulsifying agent: 0.1 weight portion, selects single stearic acid glycerine lipoprotein fat acid esters;
Thickener: 14 weight portions, is combined by weight 1:1:11:1 by pectin, gelatin, converted starch and agar;
Sugar: 11 weight portions, selects white granulated sugar.
2, preparation method:
A. emulsifying agent, thickener and sugar being added is heated in 42 DEG C of milk, and mixed dissolution 30 minutes, obtains mixed material;
B. carry out homogeneous to mixed material, the temperature of homogeneous is 61 DEG C, and the first class pressure of homogeneous is 18Mpa, and secondary pressure is 7Mpa, obtains material after homogeneous;
C. carry out first time sterilization to material after homogeneous, the temperature of sterilization is 95 DEG C, and the duration of sterilization is 305 seconds, obtains first time sterilized material;
D. in first time sterilized material, add leavening and lactase, the consumption of leavening is 150 DCU/1000kg raw materials, and the consumption of lactase is 3000 NLU/L milk, ferment, the temperature of fermentation is 41 DEG C, reaches 4.2 as fermentation termination using pH value, material after obtaining fermenting;
E. carry out second time sterilization to material after fermentation, the temperature of sterilization is 70 DEG C, and the duration of sterilization is 45 seconds, obtains low-lactose long-shelf life yoghourt.
3rd embodiment.
1, raw material (altogether 1000kg):
Milk: 75 weight portions;
Emulsifying agent: 0.01 weight portion, selects stearoyl lactate;
Thickener: 3 weight portions, is combined by weight 0.1:0.1:0.8:2 by agar, gelatin, gellan gum and converted starch;
Sugar: 10 weight portions, selects syrup.
2, preparation method:
A. emulsifying agent, thickener and sugar being added is heated in 54 DEG C of milk, and mixed dissolution 30 minutes, obtains mixed material;
B. carry out homogeneous to mixed material, the temperature of homogeneous is 64 DEG C, and the first class pressure of homogeneous is 18Mpa, and secondary pressure is 7Mpa, obtains material after homogeneous;
C. carry out first time sterilization to material after homogeneous, the temperature of sterilization is 92 DEG C, and the duration of sterilization is 310 seconds, obtains first time sterilized material;
D. in first time sterilized material, add leavening and lactase, the consumption of leavening is 180 DCU/1000kg raw materials, and the consumption of lactase is 1800 NLU/L milk, ferment, the temperature of fermentation is 37 DEG C, reaches 4.1 as fermentation termination using pH value, material after obtaining fermenting;
E. carry out second time sterilization to material after fermentation, the temperature of sterilization is 75 DEG C, and the duration of sterilization is 30 seconds, obtains low-lactose long-shelf life yoghourt.
4th embodiment.
1, raw material (altogether 1000kg):
Milk: 78 weight portions;
Emulsifying agent: 0.3 weight portion, selects bi-tristearin;
Thickener: 7.5 weight portions, is combined by weight 1:2:4.3:0.2 by agar, gelatin, converted starch and gellan gum;
Sugar: 9 weight portions, selects white granulated sugar.
2, preparation method:
A. emulsifying agent, thickener and sugar being added is heated in 43 DEG C of milk, and mixed dissolution 30 minutes, obtains mixed material;
B. carry out homogeneous to mixed material, the temperature of homogeneous is 65 DEG C, and the first class pressure of homogeneous is 18Mpa, and secondary pressure is 7Mpa, obtains material after homogeneous;
C. carry out first time sterilization to material after homogeneous, the temperature of sterilization is 92 DEG C, and the duration of sterilization is 315 seconds, obtains first time sterilized material;
D. in first time sterilized material, add leavening and lactase, the consumption of leavening is 200 DCU/1000kg raw materials, and the consumption of lactase is 2500 NLU/L milk, ferment, the temperature of fermentation is 38 DEG C, reaches 4.3 as fermentation termination using pH value, material after obtaining fermenting;
E. carry out second time sterilization to material after fermentation, the temperature of sterilization is 80 DEG C, and the duration of sterilization is 15 seconds, obtains low-lactose long-shelf life yoghourt.
5th embodiment.
1, raw material (altogether 1000kg):
Milk: 85 weight portions;
Emulsifying agent: 0.05 weight portion, selects sucrose fatty ester;
Thickener: 6.6 weight portions, is combined by weight 0.2:0.3:0.1:6 by gellan gum, pectin, the junket sour sodium of unit and converted starch;
Sugar: 8 weight portions, selects brown sugar.
2, preparation method:
A. emulsifying agent, thickener and sugar being added is heated in 51 DEG C of milk, and mixed dissolution 30 minutes, obtains mixed material;
B. carry out homogeneous to mixed material, the temperature of homogeneous is 63 DEG C, and the first class pressure of homogeneous is 18Mpa, and secondary pressure is 7Mpa, obtains material after homogeneous;
C. carry out first time sterilization to material after homogeneous, the temperature of sterilization is 94 DEG C, and the duration of sterilization is 305 seconds, obtains first time sterilized material;
D. in first time sterilized material, add leavening and lactase, the consumption of leavening is 210 DCU/1000kg raw materials, and the consumption of lactase is 2200 NLU/L milk, ferment, the temperature of fermentation is 39 DEG C, reaches 4.15 as fermentation termination using pH value, material after obtaining fermenting;
E. carry out second time sterilization to material after fermentation, the temperature of sterilization is 85 DEG C, and the duration of sterilization is 10 seconds, obtains low-lactose long-shelf life yoghourt.
6th embodiment.
1, raw material (altogether 1000kg):
Milk: 65 weight portions;
Emulsifying agent: 0.4 weight portion, selects single stearic acid glycerine lipoprotein fat acid esters;
Thickener: 11 weight portions, is combined by weight 1:2:3:5 by junket unit sour sodium, agar, gelatin and converted starch;
Sugar: 7 weight portions, selects white granulated sugar.
2, preparation method:
A. emulsifying agent, thickener and sugar being added is heated in 53 DEG C of milk, and mixed dissolution 30 minutes, obtains mixed material;
B. carry out homogeneous to mixed material, the temperature of homogeneous is 62 DEG C, and the first class pressure of homogeneous is 18Mpa, and secondary pressure is 7Mpa, obtains material after homogeneous;
C. carry out first time sterilization to material after homogeneous, the temperature of sterilization is 92 DEG C, and the duration of sterilization is 312 seconds, obtains first time sterilized material;
D. in first time sterilized material, add leavening and lactase, the consumption of leavening is 220 DCU/1000kg raw materials, and the consumption of lactase is 2100 NLU/L milk, ferment, the temperature of fermentation is 40 DEG C, reaches 4.2 as fermentation termination using pH value, material after obtaining fermenting;
E. carry out second time sterilization to material after fermentation, the temperature of sterilization is 90 DEG C, and the duration of sterilization is 8 seconds, obtains low-lactose long-shelf life yoghourt.
7th embodiment.
1, raw material (altogether 1000kg):
Milk: 87 weight portions;
Emulsifying agent: 0.5 weight portion, is combined by weight 2:3 by single stearic acid glycerine lipoprotein fat acid esters, sucrose fatty ester;
Thickener: 6.3 weight portions, is combined by weight 3:1:2:0.3 by pectin, gelatin, converted starch and xanthans;
Sugar: 10 weight portions, selects white granulated sugar.
2, preparation method:
A. emulsifying agent, thickener and sugar being added is heated in 46 DEG C of milk, and mixed dissolution 30 minutes, obtains mixed material;
B. carry out homogeneous to mixed material, the temperature of homogeneous is 61 DEG C, and the first class pressure of homogeneous is 18Mpa, and secondary pressure is 7Mpa, obtains material after homogeneous;
C. carry out first time sterilization to material after homogeneous, the temperature of sterilization is 92 DEG C, and the duration of sterilization is 315 seconds, obtains first time sterilized material;
D. in first time sterilized material, add leavening and lactase, the consumption of leavening is 240 DCU/1000kg raw materials, and the consumption of lactase is 2000 NLU/L milk, ferment, the temperature of fermentation is 37 DEG C, reaches 4.1 as fermentation termination using pH value, material after obtaining fermenting;
E. carry out second time sterilization to material after fermentation, the temperature of sterilization is 75 DEG C, and the duration of sterilization is 30 seconds, obtains low-lactose long-shelf life yoghourt.
8th embodiment.
1, raw material (altogether 1000kg):
Milk: 98.9 weight portions;
Emulsifying agent: 0.3 weight portion, selects sucrose fatty ester;
Thickener: 5 weight portions, is combined by weight 0.5:0.5:3.5:0.5 by agar, gelatin, converted starch and propylene glycol alginate;
Sugar: 9 weight portions, selects white granulated sugar.
2, preparation method:
A. emulsifying agent, thickener and sugar being added is heated in 50 DEG C of milk, and mixed dissolution 30 minutes, obtains mixed material;
B. carry out homogeneous to mixed material, the temperature of homogeneous is 64 DEG C, and the first class pressure of homogeneous is 18Mpa, and secondary pressure is 7Mpa, obtains material after homogeneous;
C. carry out first time sterilization to material after homogeneous, the temperature of sterilization is 93 DEG C, and the duration of sterilization is 314 seconds, obtains first time sterilized material;
D. in first time sterilized material, add leavening and lactase, the consumption of leavening is 250 DCU/1000kg raw materials, and the consumption of lactase is 1900 NLU/L milk, ferment, the temperature of fermentation is 38 DEG C, reaches 4.3 as fermentation termination using pH value, material after obtaining fermenting;
E. carry out second time sterilization to material after fermentation, the temperature of sterilization is 80 DEG C, and the duration of sterilization is 15 seconds, obtains low-lactose long-shelf life yoghourt.
comparative example.
1, raw material (altogether 1000kg):
Milk: 70 weight portions;
Emulsifying agent: 0.1 weight portion, selects single stearic acid glycerine lipoprotein fat acid esters;
Thickener: by accounting for the converted starch of raw material gross weight 0.4%, the sodium carboxymethylcellulose accounting for raw material gross weight 0.3% and the pectin that accounts for raw material gross weight 0.4% combines;
Sugar: 11 weight portions, selects white granulated sugar.
2, preparation method:
A. emulsifying agent, thickener and sugar being added is heated in 42 DEG C of milk, and mixed dissolution 30 minutes, obtains mixed material;
B. carry out homogeneous to mixed material, the temperature of homogeneous is 61 DEG C, and the first class pressure of homogeneous is 18Mpa, and secondary pressure is 7Mpa, obtains material after homogeneous;
C. carry out first time sterilization to material after homogeneous, the temperature of sterilization is 95 DEG C, and the duration of sterilization is 305 seconds, obtains first time sterilized material;
D. in first time sterilized material, add leavening and lactase, the consumption of leavening is 150 DCU/1000kg raw materials, and the consumption of lactase is 3000 NLU/L milk, ferment, the temperature of fermentation is 41 DEG C, reaches 4.2 as fermentation termination using pH value, material after obtaining fermenting;
E. carry out second time sterilization to material after fermentation, the temperature of sterilization is 70 DEG C, and the duration of sterilization is 45 seconds, obtains contrasting Yoghourt.
product stability is verified
The contrast Yoghourt that the low-lactose long-shelf life yoghourt obtain the first embodiment to the 8th embodiment and comparative example obtain carries out product stability checking.Method is: by Yoghourt sterile filling to be verified in 250ml Tetra Pak, leaves standstill at 25 DEG C.Within 7th day, the 30th day, the 60th day, the 90th day, the 120th day and the 150th day, carry out cutting bag standing respectively, and visual observations Total Product and local state, mainly comprise: whether structural state is normal; Whether liquid level has whey to separate out phenomenon; Gel and caking phenomenon whether is had in product.Observed result is as shown in the table.
| First embodiment | Second embodiment | 3rd embodiment | 4th embodiment | 5th embodiment | 6th embodiment | 7th embodiment | 8th embodiment | Comparative example | |
| 7th day | Organize shape body normal, without bleed, gel-free | Organize shape body normal, without bleed, gel-free | Organize shape body normal, without bleed, gel-free | Organize shape body normal, without bleed, gel-free | Organize shape body normal, without bleed, gel-free | Organize shape body normal, without bleed, gel-free | Organize shape body normal, without bleed, gel-free | Organize shape body normal, without bleed, gel-free | Organize shape body normal, without bleed, gel-free |
| 30th day | Organize shape body normal, without bleed, gel-free | Organize shape body normal, without bleed, gel-free | Organize shape body normal, without bleed, gel-free | Organize shape body normal, without bleed, gel-free | Organize shape body normal, without bleed, gel-free | Organize shape body normal, without bleed, gel-free | Organize shape body normal, without bleed, gel-free | Organize shape body normal, without bleed, gel-free | Organize shape body normal, without bleed, gel-free |
| 60th day | Organize shape body normal, without bleed, gel-free | Organize shape body normal, without bleed, gel-free | Organize shape body normal, without bleed, gel-free | Organize shape body normal, without bleed, gel-free | Organize shape body normal, without bleed, gel-free | Organize shape body normal, without bleed, gel-free | Organize shape body normal, without bleed, gel-free | Organize shape body normal, without bleed, gel-free | Organize shape body normal, have slight bleed, gel-free |
| 90th day | Organize shape body normal, without bleed, gel-free | Organize shape body normal, without bleed, gel-free | Organize shape body normal, without bleed, gel-free | Organize shape body normal, without bleed, gel-free | Organize shape body normal, without bleed, gel-free | Organize shape body normal, without bleed, gel-free | Organize shape body normal, without bleed, gel-free | Organize shape body normal, without bleed, gel-free | There is slight bleed, have slight gel, caking |
| 120th day | Organize shape body normal, without bleed, gel-free | Organize shape body normal, without bleed, gel-free | Organize shape body normal, without bleed, gel-free | Organize shape body normal, without bleed, gel-free | Organize shape body normal, without bleed, gel-free | Organize shape body normal, without bleed, gel-free | Organize shape body normal, without bleed, gel-free | Organize shape body normal, without bleed, gel-free | Product bleed is serious, and lump gel in local |
| 150th day | Organize shape body normal, have slight bleed, have slight gel | Organize shape body normal, without bleed, gel-free | Organize shape body normal, without bleed, gel-free | Organize shape body normal, have slight bleed, have slight gel | Organize shape body normal, without bleed, gel-free | Organize shape body normal, have slight bleed, have slight gel | Organize shape body normal, have slight bleed, have slight gel | Organize shape body normal, have slight bleed, have slight gel | / |
From above observed result, it is even that the first embodiment to the low-lactose long-shelf life yoghourt that the 8th embodiment is obtained preserves 5 months structural states at 25 DEG C, only has slight gelatin phenomenon, within tolerance interval.The contrast Yoghourt that comparative example obtains is after placement 30 days, and start to occur that whey separates out phenomenon, occurred slight gel at 90 days, structural state is abnormal.
In this article, the restriction in the mathematical meaning of " equal ", " identical " etc. non-critical, it also can comprise it will be appreciated by those skilled in the art that and preparation or use the error allowed when this product and method.
Be to be understood that, although this description describes according to each embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
A series of detailed description listed is above only illustrating for possible embodiments of the present invention; they are also not used to limit the scope of the invention, all do not depart from the skill of the present invention Equivalent embodiments done of spirit or change all should be included within protection scope of the present invention.
Claims (3)
1. a preparation method for low-lactose long-shelf life yoghourt, is characterized in that, the raw material making described low-lactose long-shelf life yoghourt is mainly composed of the following components:
Milk: 60 to 98.9 weight portions,
Emulsifying agent: 0.01 to 0.5 weight portion,
Thickener: 3 to 14 weight portions, and
Sugar: 7 to 12 weight portions;
And described emulsifying agent is the combination of one or more in sucrose fatty ester, single stearic acid glycerine lipoprotein fat acid esters, stearoyl lactate and bi-tristearin; Described thickener is the combination of one or more in pectin, Sodium Caseinate, agar, gelatin, converted starch, gellan gum, propylene glycol alginate, xanthans;
The preparation method of described low-lactose long-shelf life yoghourt comprises:
Described emulsifying agent, described thickener and described sugar are added in described milk, mixing;
After described mixing, carry out homogeneous, the temperature of wherein said homogeneous is 60 to 65 DEG C, and first class pressure is 18Mpa, and secondary pressure is 7Mpa;
First time sterilization, the temperature of described first time sterilization is 90 to 95 DEG C;
In first time sterilized material, add leavening ferment, the consumption of described leavening is that every 1000 kilograms of described raw materials use 100 to 250 DCU, the temperature of described fermentation is 36 to 41 DEG C, be 4.1 to 4.3 as the terminal of described fermentation using pH value, while adding described leavening, add lactase, the consumption of described lactase is that often liter of described milk uses 1500 to 3000 NLU;
Carry out second time sterilization, the temperature of described second time sterilization is 65 to 90 DEG C.
2. the preparation method of low-lactose long-shelf life yoghourt as claimed in claim 1, wherein, described emulsifying agent is the combination of sucrose fatty ester and single stearic acid glycerine lipoprotein fat acid esters.
3. the preparation method of low-lactose long-shelf life yoghourt as claimed in claim 1, wherein, described thickener is the combination of pectin, agar, gelatin and converted starch.
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| CN104222270B (en) * | 2014-09-23 | 2017-11-14 | 内蒙古伊利实业集团股份有限公司 | A kind of preparation method of no lactose fermentation dairy products |
| CN105613733A (en) * | 2014-11-03 | 2016-06-01 | 内蒙古伊利实业集团股份有限公司 | Frozen yoghurt and preparation method thereof |
| CN105875835B (en) * | 2015-01-26 | 2019-10-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of preparation method of yoghourt with long shelf life |
| CN105558009A (en) * | 2015-12-16 | 2016-05-11 | 新希望双喜乳业（苏州）有限公司 | Preparation method of yoghourt with long guarantee period |
| CN106359586A (en) * | 2016-09-20 | 2017-02-01 | 石家庄市兄弟伊兰食品配料有限公司 | Bubble yoghurt with long shelf life and preparation method thereof |
| DE102016118419A1 (en) | 2016-09-29 | 2018-03-29 | Thyssenkrupp Ag | Method and device for producing components with an adapted floor area |
| CN108684816B (en) * | 2017-04-12 | 2022-09-06 | 内蒙古乳业技术研究院有限责任公司 | Fermented dairy product capable of controlling post-acidification and preparation method thereof |
| CN110338222B (en) * | 2019-08-23 | 2023-03-14 | 李跃东 | High-purity conjugated linoleic acid yak yoghourt and preparation method thereof |
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| CN101703104B (en) * | 2009-11-24 | 2013-02-27 | 内蒙古伊利实业集团股份有限公司 | Formulated acidic low-lactose liquid milk product and producing method thereof |
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