CN104170972B - A kind of fresh meat flavor yoghourt and preparation method thereof - Google Patents
A kind of fresh meat flavor yoghourt and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of fresh meat flavor yoghourt and preparation method thereof, this fresh meat flavor yoghourt is obtained by the inoculation ferment agent for sour milk fermentation of Yoghourt raw mixture, and Yoghourt raw material includes raw milk, meat soup, buffer salt, sweetener and thickener；Wherein the preparation method of meat soup is: colloidal solid shape is worn in fresh meat chopping, adds water and stirs, pasteurization, and enzymolysis obtains meat soup.The preparation method of Yoghourt includes the preparation of meat soup；Through homogeneous after Yoghourt raw material mixing and stirring, it is sterilized, cools down；Inoculation ferment agent for sour milk fermentation, stirring cooling；Filling and refrigeration after-ripening forms.The fresh meat flavor yoghourt of the present invention is the milky of uniformity or slightly yellow, has strong smell, and local flavor is natural, unique, and structural state is fine and smooth, uniformly；The carbonyl compound content such as acetaldehyde and biacetyl and the more general Yoghourt of number of viable significantly improve.Due to the addition of fresh meat analyte, product fermentation time is made substantially to shorten.
Description
Technical field
The present invention relates to fermented dairy product field, be specifically related to a kind of fresh meat flavor yoghourt and preparation method thereof.
Background technology
Yoghourt refers to fresh milk as raw material, adds lactic acid bacteria fermenting agent, warm fermentation after pasteurize
And the product made.Yoghourt nutritive value is the highest, is easier to digestion than fresh milk, can strengthen digestion, promotes food
Being intended to, strengthen wriggling and the metabolism of body of intestines, it also has smooth mouthfeel and pleasant local flavor simultaneously,
Deeply favored by consumer.
Pork is the leading role of the consumption of meat of China overwhelming majority nationality.By 2013, China consumed every year
Pork, more than 50,000,000 tons, occupies first of the world.Pork provides for the mankind and is easily fully absorbed utilization, battalion by human body
[Lv Zizhi, nutritive value and the science thereof of pork make for foster costly good protein and required aliphatic acid
With, nutrition health, 2003,2:49-50].It addition, rich in elements such as phosphorus, potassium, iron, magnesium in pork,
It it is the important sources of some mineral element.Minor amount of water soluble vitamin contained in pork, is that human body takes in water
One of effective way of soluble vitamin, wherein B family vitamin content is the highest, particularly vitamin B1 [journey
Will is refined, brief talks the nutritive value of pork, meat industry, and 2005,5:34-40].After heating
Pork, the flavor substance contained is the most hundreds of, and [Lin Yushan, to pork to make pork have good local flavor
The discussion of local flavor, food industry science and technology, 2006,9:194-197].Pork sweet-salty, property are flat, enter spleen,
Stomach, kidney channel；Kidney-replenishing blood-nourishing is nourshing Yin and drynsessmoistening prescription；Cure mainly consumption of body fluid caused by febrile disease, quench one's thirst thin thin, kidney deficiency and bodily weakness, postpartum
The deficiency of blood, cough caused by dryness, constipation, qi-restoratives, enriching yin, moisturize, nourishing liver cloudy, moisten skin, common people's all edibles.
Chinese patent 20130402447.7 discloses a kind of shrimp, Yoghourt, starch etc. and makes Yoghourt shrimp fire
The method of leg intestines, this product has the effect of improving eyesight of relieving inflammation or internal heat.Domestic patent there is no the making relating to fresh meat Yoghourt
Method and application.
Summary of the invention
It is an object of the invention to provide a kind of new fresh meat flavor yoghourt, increase yoghourt-flavored, improve product and protect
Health-care function.
The fresh meat flavor yoghourt that the present invention provides, is obtained by the inoculation ferment agent for sour milk fermentation of Yoghourt raw mixture,
Yoghourt raw material includes raw milk, meat soup, buffer salt, sweetener and thickener；The wherein preparation method of meat soup
For: colloidal solid shape is worn in fresh meat chopping, adds water and stirs, pasteurization, and enzymolysis obtains meat soup.
Described fresh meat is the commercially available fresh pork qualified through safety verification quarantine, and pork contains a large amount of high-quality
Albumen, aliphatic acid, vitamin, mineral matter etc., it is possible to promoting the growth of lactic acid bacteria, it is also provided that simultaneously
Its distinctive flavor substance, flavor precursors etc., promote and promote the local flavor of Yoghourt.
Described ferment agent for sour milk is to make the lactic acid bacteria culturers that Yoghourt is conventional, its at least include streptococcus thermophilus and
Lactobacillus bulgaricus, it is also possible to include the lactic acid bacterias such as Lactobacillus casei, Bifidobacterium, lactobacillus acidophilus.
The inoculum concentration of ferment agent for sour milk can be adjusted as required, and preferably 1 × 106～1 × 107CFU/g。
As a kind of preferred version, in above-mentioned fresh meat flavor yoghourt, the preparation method of described meat soup particularly as follows:
The ratio using colloid mill to wear into colloidal solid shape, in mass ratio 1:4 after fresh meat chopping adds water and stirs,
90～95 DEG C of sterilizations, add protease and lipase enzymolysis after cooling.
As a kind of preferred version, in above-mentioned fresh meat flavor yoghourt, described enzymolysis is for adding protease and fat
Enzyme carries out enzymolysis, wherein prolease activity >=50000u/g, lipase activity >=30000u/g.Described protease
For can the enzyme of HAP, such as can use porcine pepsin, lipase is dynamic for hydrolyzing
The enzyme of thing fat, such as, can use porcine pancreatic lipase, it is preferable that protease (pig stomach) and lipase
(pig pancreas) addition is respectively 10000u every 100g meat soup and 3000u every 100g meat soup.
As a kind of preferred version, in above-mentioned fresh meat flavor yoghourt, described buffer salt is weak acid strong alkali salt.
Because meat soup is faintly acid, being directly appended in cow's milk, system pH reduces will cause lactoprotein sex change,
Add buffer salt to contribute to the decline of buffer system pH value, prevent the Acid denaturation of Ruzhong protein, it is ensured that produce
Product structural state is good.Described buffer salt is preferably sodium citrate or sodium tripolyphosphate.
As a kind of preferred version, in above-mentioned fresh meat flavor yoghourt, described raw milk is fresh milk and/or reduction
Breast；Described sweetener is white granulated sugar, HFCS, xylitol, Aspartame, Sucralose and acesulfame potassium
In one or more.
Raw milk is as product form and the matrix of Yoghourt fermentation and carrier.Wherein fresh milk be common lactogenesis and/
Or skimmed milk；Recombined milk is whole-fat milk powder, skimmed milk powder, whey powder, milk protein concentrate or other ox
The recombined milk that milk component is made.
As a kind of preferred version, in above-mentioned fresh meat flavor yoghourt, described thickener is pectin, agar, sea
One or more in propylene glycol alginate, converted starch and gelatin.Above-mentioned thickener is food grade products,
For increasing acidified milk denseness, improving acidified milk mouthfeel, its range of application and addition should meet GB2760
Regulation.
As a kind of preferred version, in above-mentioned fresh meat flavor yoghourt, by mass percentage, Yoghourt raw material bag
Include raw milk 82.3～98.83%, meat soup 1～5%, buffer salt 0.05～0.2%, sweetener 0.02～12%,
Thickener 0.1～0.5%.
The present invention also provides for the preparation method of a kind of above-mentioned fresh meat flavor yoghourt, and step is:
(1) meat soup is prepared；
(2) product dispensing: raw milk is preheated to 20～50 DEG C, adds buffer salt, sweetener, thickening
Agent and meat soup, circulation stirring is uniform, must contain the feed liquid of meat soup；
(3) homogeneous sterilization: the feed liquid pre-heating temperature elevation containing meat soup, 60～70 DEG C and 18～22MPa conditions
Lower homogeneous, then 90～95 DEG C of insulation sterilizations 5～10min, are cooled to 37～42 DEG C, must be sterilized cooling material
Liquid；
(4) product fermentation: by total inoculum concentration 1 × 10 in sterilization cooling feed liquid6～1 × 107CFU/g adds acid
Milk leavening, 37～42 DEG C of fermentations to titratable acidity 75～100 ° of T, obtains acidified milk；
(5) cooling, filling and after-ripening: acidified milk is cooled to 16～22 DEG C, filling to packing container, 2～
10 DEG C of refrigerations, after-ripening 12～24h, obtain fresh meat flavor yoghourt.
Compared with prior art, the present invention has the advantages that:
1, product special flavour is strong
The fresh meat flavor yoghourt of the present invention is the milky of uniformity or slightly yellow, has strong smell,
Local flavor is natural, unique, and structural state is fine and smooth, uniformly, it is allowed to have trace whey to separate out.Product is without appointing
What essence and flavoring agent composition, has the local flavor that more general Yoghourt is stronger, the carbonyls such as acetaldehyde and biacetyl
The more general Yoghourt of content significantly improves.
2, lactic acid bacterium number increases
The lactic acid bacterium number lived in product improves.
3, product fermentation time reduction
The protein contained in pork, fat is decomposed into the polypeptide of little molecule, amino acid and aliphatic acid etc. by enzyme,
It is easier to be absorbed by lactic acid bacteria, utilize.It addition, vitamin and mineral matter can promote the growth of lactic acid bacteria,
Shorten product fermentation time.
Detailed description of the invention
Describing the present invention in detail below in conjunction with specific embodiment, protection scope of the present invention is not by described concrete reality
Executing the restriction of example, described embodiment is only used as illustrating the single example of each side of the present invention.
One, raw material and source thereof:
1, skimmed milk powder: derive from dairy company Fonterra of New Zealand.
2, whole-fat milk powder: derive from dairy company Fonterra of New Zealand.
3, raw milk: Wuhan light Dairy Company is through the qualified Fresh Milk of antibiotics leftover detection.
4, dilute cream: prepared through filtration, preheating, centrifugation, homogeneous, sterilization by fresh milk, source
In Shanghai light butter cheese company.
5,0925B ferment agent for sour milk: freeze-drying concentrates bacterium powder, protects containing streptococcus thermophilus, Lactobacillus delbrueckii
Add Leah subspecies, derive from Danisco A/S BJ Rep Office of Denmark.
6, white granulated sugar, HFCS, Aspartame, acesulfame potassium, xylitol, Sucralose, sodium citrate,
Sodium tripolyphosphate, is food grade materials, commercially available.
7, protease (pig stomach) and lipase (pig pancreas) believe (Chinese) company purchased from Novi respectively.
Two, involved experimental determining method
1, titratable acidity: take 10g acidified milk, joins in 20mL distilled water, is simultaneously added dropwise 0.5% phenol
Phthalein 0.5mL, is titrated to pink with the NaOH of 0.1mol/L, and titration volumes (mL) is multiplied by 10 and is
The Titrable acid angle value of this acidified milk, represents with Nie Erdu ° of T of gill.
2, the mensuration of acetaldehyde: acetaldehyde generates second with sodium hydrogensulfite generation addition reaction in acid condition
Aldehyde sodium hydrogensulfite, its remaining sodium hydrogensulfite is aoxidized by iodine.In the basic conditions, acetaldehyde bisulfite
Sodium and iodine quantitative reaction, [Liu Ning is peaceful, acetaldehyde and biacetyl in Yoghourt to calculate acetaldehyde according to equivalent relation
The content impact on its local flavor, Food Additives Used in China, 2012, (S1) 280-284].
3, the mensuration of diacetyl content: o-phenylenediamine can react generation 2,3-dimethyl pyrrole with di-ketone
Piperazine, the hydrochloride of product has absorption under 335nm wavelength, can be calculated double by the light absorption value of this wavelength
[Liu Ning is peaceful, and acetaldehyde and the diacetyl content impact on its local flavor in Yoghourt, Chinese food adds for the content of acetyl
Add agent, 2012, (S1) 280-284].
Three, embodiment
Embodiment 1
1. the preparation of meat soup: shredded by 100g fresh pork, crosses colloid mill, adds 400g water, to total matter
Amount is 500g.95 DEG C of sterilization 12min, after cooling, add protease (pig stomach) and lipase (pig pancreas)
Carry out enzymolysis, protease (pig stomach) and lipase (pig pancreas) addition and be respectively 10000u every 100g meat
Soup, 3000u every 100g meat soup, 45 DEG C of enzymolysis 6h, obtain meat soup；
2. product dispensing: 908.7g, 30 DEG C raw milk (full-cream reconstituted milk, by mass percentage 12%
Reduction) in 80g white granulated sugar, 1g pectin, 0.3g sodium citrate and 10g meat soup, circulation stirring is uniform,
Feed liquid；
3. homogeneous sterilization: by feed liquid pre-heating temperature elevation, 60 DEG C, homogeneous, 95 DEG C of insulation sterilizations under 20MPa
5min, is cooled to 38 DEG C, must be sterilized cooling feed liquid；
4. product fermentation: sterilization cooling feed liquid in access 0925B ferment agent for sour milk (by streptococcus thermophilus,
The total inoculum concentration of lactobacillus bulgaricus 2 × 106CFU/g), 42 DEG C of fermentations to 85 ° of T of titratable acidity, must send out
Kefir milk；
5. stirring water-bath cooling: with agitator with the rotating speed of 500rpm by the Yoghourt stirring 10min fermented,
Breakdown of emulsion, water-bath cooling and fermentation breast, to 18 DEG C, obtains cooling and fermentation breast；
6. product is filling with refrigeration after-ripening: by filling to packing container for cooling and fermentation breast, and proceed to rapidly freezer,
5 DEG C of refrigeration, after-ripening 24 hours.
Before the sterilization of mensuration system, fermentation, pH value is 6.53.Products taste exquisiteness is smooth, sour-sweet tasty and refreshing, reaches
Being 360min to terminal acidity fermentation time, measuring its acetaldehyde after product refrigeration after-ripening is 28mg/kg,
Diacetyl content is that the quantity of 16mg/kg, lactobacillus bulgaricus and streptococcus thermophilus is respectively 1.02 × 109
CFU/mL, 1.09 × 109CFU/mL。
Embodiment 2
1. the preparation of meat soup: shredded by 100g fresh pork, crosses colloid mill, adds 400g water, to total matter
Amount is 500g.90 DEG C of sterilization 15min, after cooling, add protease (pig stomach) and lipase (pig pancreas)
Carry out enzymolysis, protease (pig stomach) and lipase (pig pancreas) addition and be respectively 10000u every 100g meat
Soup, 3000u every 100g meat soup, 45 DEG C of enzymolysis 6h, obtain meat soup；
2. product dispensing: add in 969.3g, the raw milk (raw milk) of 40 DEG C 0.1g Sucralose,
0.1g Aspartame, 4g gelatin, 1.5g sodium tripolyphosphate and 25g meat soup, circulation stirring is uniform, obtains feed liquid；
3. homogeneous sterilization: by feed liquid pre-heating temperature elevation, 65 DEG C, homogeneous, 95 DEG C of insulation sterilizations under 22MPa
7min, is cooled to 42 DEG C, must be sterilized cooling feed liquid；
4. product fermentation: sterilization cooling feed liquid in access 0925B ferment agent for sour milk (by streptococcus thermophilus,
The total inoculum concentration of lactobacillus bulgaricus 2 × 106CFU/g), 42 DEG C of fermentations to 90 ° of T of titratable acidity, must send out
Kefir milk；
5. stirring water-bath cooling: the Yoghourt fermented is stirred, breaks with agitator (500rpm, 10min)
Breast, water-bath cooling and fermentation breast, to 22 DEG C, obtains cooling and fermentation breast；
6. product is filling with refrigeration after-ripening: by filling to packing container for cooling and fermentation breast, and proceed to rapidly freezer,
8 DEG C of refrigeration, after-ripening 18 hours.
Before the sterilization of mensuration system, fermentation, pH value is 6.49.Products taste exquisiteness is smooth, sour-sweet tasty and refreshing, reaches
Being 355min to terminal acidity fermentation time, measuring its acetaldehyde after product refrigeration after-ripening is 31mg/kg,
Diacetyl content is 18mg/kg.The quantity of lactobacillus bulgaricus and streptococcus thermophilus is respectively 1.11 × 109
CFU/mL, 1.14 × 109CFU/mL。
Embodiment 3
1. the preparation of meat soup: shredded by 100g fresh pork, crosses colloid mill, adds 400g water, to total matter
Amount is 500g.95 DEG C of sterilization 12min, after cooling, add protease (pig stomach) and lipase (pig pancreas)
Carry out enzymolysis, protease (pig stomach) and lipase (pig pancreas) addition and be respectively 10000u every 100g meat
Soup, 3000u every 100g meat soup, 45 DEG C of enzymolysis 6h, obtain meat soup；
2. product dispensing: at 827g, raw milk (raw milk) middle addition 120g xylitol, the 1g of 45 DEG C
Agar, 2g sodium citrate and 50g meat soup, circulation stirring is uniform, obtains feed liquid；
3. homogeneous sterilization: by feed liquid pre-heating temperature elevation, 70 DEG C, homogeneous, 95 DEG C of insulation sterilizations under 18MPa
10min, is cooled to 40 DEG C, must be sterilized cooling feed liquid；
4. product fermentation: sterilization cooling feed liquid in access 0925B ferment agent for sour milk (by streptococcus thermophilus,
The total inoculum concentration of lactobacillus bulgaricus 2 × 106CFU/g), 42 DEG C of fermentations to 95 ° of T of titratable acidity, must send out
Kefir milk；
5. stirring water-bath cooling: the Yoghourt fermented is stirred, breaks with agitator (500rpm, 10min)
Breast, water-bath cooling and fermentation breast, to 20 DEG C, obtains cooling and fermentation breast；
6. product is filling with refrigeration after-ripening: by filling to packing container for cooling and fermentation breast, and proceed to rapidly freezer,
10 DEG C of refrigeration, after-ripening 18 hours.
Before the sterilization of mensuration system, fermentation, pH value is 6.55.Products taste exquisiteness is smooth, sour-sweet tasty and refreshing, reaches
Being 355min to terminal acidity fermentation time, measuring its acetaldehyde after product refrigeration after-ripening is 31mg/kg,
Diacetyl content is 19mg/kg.The quantity of lactobacillus bulgaricus and streptococcus thermophilus is respectively 1.10 × 109
CFU/mL, 1.15 × 109CFU/mL。
Four, comparative example
Comparative example 1
1. the preparation of meat soup: shredded by 100g fresh pork, crosses colloid mill, adds 400g water, to total matter
Amount is 500g.95 DEG C of sterilization 12min, after cooling, add protease (pig stomach) and lipase (pig pancreas)
Carry out enzymolysis, protease (pig stomach) and lipase (pig pancreas) addition and be respectively 10000u every 100g meat
Soup, 3000u every 100g meat soup, 45 DEG C of enzymolysis 6h, obtain meat soup；；
2. product dispensing: at 869.9g, raw milk (raw milk) middle addition 120g xylitol, the 1g of 45 DEG C
Agar, 2g sodium citrate, 5g skimmed milk powder, the dilute cream of 2.1g are to its fat, protein content and embodiment
3 is identical, and circulation stirring is uniform, obtains feed liquid；
3. homogeneous sterilization: by feed liquid pre-heating temperature elevation, 70 DEG C, homogeneous, 95 DEG C of insulation sterilizations under 18MPa
10min, is cooled to 40 DEG C, must be sterilized cooling feed liquid；
4. product fermentation: sterilization cooling feed liquid in access 0925B ferment agent for sour milk (by streptococcus thermophilus,
The total inoculum concentration of lactobacillus bulgaricus 2 × 106CFU/g), 42 DEG C of fermentations to 95 ° of T of titratable acidity, must send out
Kefir milk；
5. stirring water-bath cooling: the Yoghourt fermented is stirred, breaks with agitator (500rpm, 10min)
Breast, water-bath cooling and fermentation breast, to 20 DEG C, obtains cooling and fermentation breast；
6. product is filling with refrigeration after-ripening: by filling to packing container for cooling and fermentation breast, and proceed to rapidly freezer,
10 DEG C of refrigeration, after-ripening 18 hours.
Before the sterilization of mensuration system, fermentation, pH value is 6.60.Reaching terminal acidity fermentation time is 425min,
Measuring its acetaldehyde after product refrigeration after-ripening is 16mg/kg, and diacetyl content is 11mg/kg.Bulgaria
The quantity of lactobacillus and streptococcus thermophilus is respectively 6.5 × 108CFU/mL, 7.1 × 108CFU/mL.Contrast
The main physical and chemical index of example 1 is same as in Example 3, but fermentation time is longer than embodiment 3, acetaldehyde, double second
Acyl content is also significantly lower than embodiment 3, and viable count of lactobacillus is also significantly lower than embodiment 3.
Embodiment described above is only the preferred embodiment lifted by absolutely proving the present invention, the present invention's
Protection domain is not limited to this.Equivalent that those skilled in the art are made on the basis of the present invention substitute or
Conversion, all within protection scope of the present invention.Protection scope of the present invention is as the criterion with claims.
Claims (7)
1. a fresh meat flavor yoghourt, is obtained by the inoculation ferment agent for sour milk fermentation of Yoghourt raw mixture, it is characterised in that Yoghourt raw material includes raw milk, meat soup, buffer salt, sweetener and thickener；Wherein the preparation method of meat soup is: colloidal solid shape is worn in fresh meat chopping, adds water and stirs and evenly mixs, pasteurization, and enzymolysis obtains meat soup；
The preparation method of described meat soup particularly as follows: the ratio that uses colloid mill to wear into colloidal solid shape, in mass ratio 1:4 after fresh meat chopping adds water and stirs, 90～95 DEG C of sterilizations, addition protease and lipase enzymolysis after cooling；
Described enzymolysis carries out enzymolysis for adding protease and lipase, wherein prolease activity >=50000u/g, lipase activity >=30000u/g.
Fresh meat flavor yoghourt the most according to claim 1, it is characterised in that described buffer salt is weak acid strong alkali salt.
Fresh meat flavor yoghourt the most according to claim 2, it is characterised in that described buffer salt is sodium citrate or sodium tripolyphosphate.
Fresh meat flavor yoghourt the most according to claim 1, it is characterised in that described raw milk is fresh milk and/or recombined milk；Described sweetener is one or more in white granulated sugar, HFCS, xylitol, Aspartame, Sucralose and acesulfame potassium.
Fresh meat flavor yoghourt the most according to claim 1, it is characterised in that described thickener is one or more in pectin, agar, propylene glycol alginate, converted starch and gelatin.
6. according to the arbitrary described fresh meat flavor yoghourt of Claims 1 to 5, it is characterised in that by mass percentage, Yoghourt raw material includes raw milk 82.3～98.83%, meat soup 1～5%, buffer salt 0.05～0.2%, sweetener 0.02～12%, thickener 0.1～0.5%.
7. according to the preparation method of the arbitrary described fresh meat flavor yoghourt of claim 1～6, it is characterised in that step is:
(1) meat soup is prepared；
(2) product dispensing: raw milk is preheated to 20～50 DEG C, adds buffer salt, sweetener, thickener and meat soup, and circulation stirring is uniform, must contain the feed liquid of meat soup；
(3) homogeneous sterilization: the feed liquid pre-heating temperature elevation containing meat soup, homogeneous under the conditions of 60～70 DEG C and 18～22MPa, then 90～95 DEG C of insulation sterilizations 5～10min, are cooled to 37～42 DEG C, must be sterilized cooling feed liquid；
(4) product fermentation: by total inoculum concentration 1 × 10 in sterilization cooling feed liquid6～1 × 107CFU/g adds ferment agent for sour milk, 37～42 DEG C of fermentations to titratable acidity 75～100 T, obtains acidified milk；
(5) cooling, filling and after-ripening: acidified milk is cooled to 16～22 DEG C, filling to packing container, 2～10 DEG C of refrigerations, after-ripening 12～24h, obtains fresh meat flavor yoghourt.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101731339A (en) * | 2010-02-08 | 2010-06-16 | 内蒙古蒙牛乳业（集团）股份有限公司 | Salty yogurt and preparation method thereof |
| CN103392806A (en) * | 2013-08-16 | 2013-11-20 | 马健 | Grapefruit yogurt and processing method thereof |
| CN103609697A (en) * | 2013-12-11 | 2014-03-05 | 武汉光明乳品有限公司 | Cheese-flavor yoghourt and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731339A (en) * | 2010-02-08 | 2010-06-16 | 内蒙古蒙牛乳业（集团）股份有限公司 | Salty yogurt and preparation method thereof |
| CN103392806A (en) * | 2013-08-16 | 2013-11-20 | 马健 | Grapefruit yogurt and processing method thereof |
| CN103609697A (en) * | 2013-12-11 | 2014-03-05 | 武汉光明乳品有限公司 | Cheese-flavor yoghourt and preparation method thereof |
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