CN104255914A - Walnut milk fermentation agent, walnut milk lactobacillus fermentation beverage and preparation method of walnut milk lactobacillus fermentation beverage - Google Patents
Walnut milk fermentation agent, walnut milk lactobacillus fermentation beverage and preparation method of walnut milk lactobacillus fermentation beverage Download PDFInfo
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Abstract
The invention relates to a walnut milk fermentation agent which is applied to fermentation for preparing a walnut milk lactobacillus fermentation beverage. The walnut milk fermentation agent comprises lactobacillus plantarum subspecies, Pediococcus pentosaceus and kluyveromyces marxianus. Meanwhile, the invention also relates to a method for preparing the walnut milk lactobacillus fermentation beverage by utilizing the walnut milk fermentation agent and the walnut milk lactobacillus fermentation beverage prepared by utilizing the method. The walnut milk lactobacillus fermentation beverage which is favorable in taste, mouthfeel and quality and has dual functions of walnuts and fermentation food is prepared by carrying out inoculated fermentation on the walnut milk by the walnut milk fermentation agent. The fermentation process is simple without strain domesticating, and the stability of quality of the fermented milk can be ensured.
Description
Technical field
The present invention relates to a kind of leavening, particularly relate to a kind of Walnut Milk leavening, meanwhile, the invention still further relates to and a kind ofly utilize the preparation method of the Walnut Milk lactacidase fermenting beverage of this Walnut Milk leavening and Walnut Milk lactacidase fermenting beverage obtained by this method.
Background technology
Along with the raising day by day with people's level of consumption that develops rapidly of food industry, people have higher requirement to dietary structure, and the propensity to consume turns to the nutritional health food with adequate nutrition and health care gradually.Lactic acid bacteria can improve the local flavor of food, quality and nutrition, the important Functions of Physiological Health Care such as have regulating intestinal canal colony balance, anti-to treat constipation, improve lactose discomfort, delay senility, be widely used in food service industry, lactobacillus-fermented based food is also considered to functional food, and active lactobacillus fermented beverage is one of lactic acid bacteria fermented food of liking of consumers in general in recent years.
Walnut, is rich in the multiple nutritional components such as fat, protein, carbohydrate, vitamin, carrotene, crude fibre, potassium, phosphorus, calcium, iron, selenium, has brain-nourishing intelligence-benefiting, stomach invigorating, moistening lung, antitumor, anti-ageing multiple efficacies of waiting for a long time.Walnut protein contains 18 seed amino acids, and comprising 8 kinds of essential amino acids, and arginine, glutamic acid, histidine, tyrosine equal size are higher, and be a kind of vegetable protein of high-quality, digestibility can reach 85%, has high value of exploiting and utilizing.
In recent years, increasing to the development of Walnut Milk sour milk beverage, that the compound material of walnut and other plant albumen ferments mostly, also part is had to be ferment to pure Walnut Milk, thinking quick grade (2006) as respected, to report the research of lactobacillus-fermented Walnut Milk with walnut be primary raw material, with lactobacillus bulgaricus (Lb) and streptococcus thermophilus (St) for bacterial classification production walnut yogurt; Chinese patent CN 102630999 B also discloses one with the degreasing walnut dregs of rice for raw material, the preparation method of the pure Walnut Milk that fermented by Lb and St bacterium.
Lb and St bacterium is traditional Cow Milk Fermentation agent, it is larger that the albumen of cow's milk and Walnut Milk forms gap, Lb and St bacterium is used for Walnut Milk, first bacterial classification is needed to carry out taming fermenting in the mixed emulsion of cow's milk and Walnut Milk again, the quality of fermentation is relevant to tamed strain situation, trivial operations, product differentiation is large.
Summary of the invention
Based on this, the invention provides a kind of Walnut Milk leavening, this Walnut Milk leavening, for fermentation in Walnut Milk lactacidase fermenting beverage, this Walnut Milk leavening comprises Lactobacillus plantarum subspecies, Pediococcus pentosaceus and Kluyveromyces marxianus bacterium.
Lactobacillus plantarum is the one in Bacillus acidi lactici, in the vegetables being often present in fermentation and fruit juice, for this plant type protein drink of Walnut Milk, has filtered out the Lactobacillus plantarum subspecies of suitable Walnut Milk fermentation and acid from Lactobacillus plantarum.What lactobacillus-fermented drink needed acid-producing bacteria and local flavor bacterium coordinates that ferment could the good local flavor of output and mouthfeel, Pediococcus pentosaceus is mainly used in the preservation of vegetable food product and meat product, it plays an important role in the change of product sweat local flavor, choose Lactobacillus plantarum subspecies and these two kinds of lactic acid bacterias of Pediococcus pentosaceus, the fermentation of Walnut Milk is applied to after mixing, make the acid of the product of Walnut Milk, produce perfume (or spice) and to be optimized cooperation, thus can ferment and to have the Walnut Milk sour milk beverage of good structural state, mouthfeel and fragrance.For optimizing the quality of Walnut Milk fermented beverage further, have selected again the Kluyveromyces marxianus bacterium being usually used in coordinating other strain fermentations, three kinds of bacterium are applied in the fermentation of Walnut Milk jointly, the Walnut Milk sour milk beverage that quality, mouthfeel, local flavor are all good can be obtained, therefore, the leavening of applicable Walnut Milk fermentation is obtained.
As the restriction to aforesaid way, described Walnut Milk leavening comprise the mixing of 1:1:1 by volume, bacterium number is 1-3 × 10
8the Lactobacillus plantarum subspecies seed liquor of cfu/ml, bacterium number are 1-3 × 10
8the Pediococcus pentosaceus seed liquor of cfu/ml, bacterium number are 2-4 × 10
6the Kluyveromyces marxianus bacterium seed liquor of cfu/ml.
With Lactobacillus plantarum subspecies, acidogenic fermentation is carried out to Walnut Milk, with Pediococcus pentosaceus, fragrant fermentation is produced to Walnut Milk, produce acid when Lactobacillus plantarum subspecies are 1:1 with Pediococcus pentosaceus bacterium number ratio, produce and fragrant cooperation reach optimum, the structural state of Walnut Milk fermentation, mouthfeel, fragrance sensory evaluation scores are the highest, with Kluyveromyces marxianus bacterium, quality optimization is carried out to fermented beverage again, determine most proper mixture ratio example, three kinds of bacterium are during the fermentation cooperatively interacted acquisition optimum efficiency, thus the Walnut Milk sour milk beverage of obtained high-quality.
Meanwhile, the invention provides a kind of preparation method of Walnut Milk lactacidase fermenting beverage, the method is that inoculation has Walnut Milk leavening as above to ferment in Walnut Milk.
As the restriction to aforesaid way, during to Walnut Milk inoculation fermentation, Lactobacillus plantarum subspecies seed liquor is first mixed with Pediococcus pentosaceus seed liquor, after being mixed to get Walnut Milk leavening with Kluyveromyces marxianus bacterium seed liquor again, be seeded in Walnut Milk by Walnut Milk leavening and ferment, described Walnut Milk leavening and the volume ratio of Walnut Milk are 1:100.
Preparing in Walnut Milk leavening process, limit order by merging, consider that Lactobacillus plantarum subspecies and Pediococcus pentosaceus all belong to lactic acid bacteria, bacterial classification attribute is close, first mixes, and is beneficial to the existence of bacterial classification, add Kluyveromyces marxianus bacterium again, after 1:100 inoculation by volume, leavening can be bred rapidly in Walnut Milk, starts the fermentation to Walnut Milk.
As the restriction to aforesaid way, the preparation method of described Walnut Milk lactacidase fermenting beverage, comprises the following steps:
A, prepare Walnut Milk: walnut kernel is gone seed coat, making beating, with sucrose, homogeneous, sterilizing after slurries filter, obtain Walnut Milk;
The inoculation of b, Walnut Milk, fermentation, after-ripening: activate respectively, expand and cultivate Lactobacillus plantarum subspecies, Pediococcus pentosaceus and Kluyveromyces marxianus bacterium and obtain three kinds of bacterium seed liquor, be mixed to get Walnut Milk leavening, be seeded in Walnut Milk and ferment, to ferment refrigeration after-ripening, obtained Walnut Milk zymotic fluid;
C, the obtained Walnut Milk sour milk beverage of allotment: in Walnut Milk zymotic fluid, add sucrose, monoglyceride, sucrose ester, xanthans allocate, fillingly after mixing obtains Walnut Milk lactacidase fermenting beverage.
Ferment to the pure Walnut Milk that primary raw material is walnut kernel and water, first adopt prior art or technical solution of the present invention process walnut kernel, add water making beating, then obtain the Walnut Milk of suitable fermentation through a series of process; Then the Lactobacillus plantarum subspecies filtered out the present invention, Pediococcus pentosaceus and Kluyveromyces marxianus bacterium activate respectively, expand cultivation, and seed liquor is mixed to get Walnut Milk leavening, inoculation, fermentation Walnut Milk; Because leavening is suitable for Walnut Milk, do not need before fermentation to tame the bacterial classification in leavening, expand direct inoculation fermentation after cultivating, the large volume production acid of sweat Lactobacillus plantarum subspecies, Pediococcus pentosaceus produces fragrant, fermented and entered refrigeration after-ripening, Kluyveromyces marxianus bacterium improves curdled appearance and the quality of acidified milk; Fermentation after-ripening terminates, and finally allocates Walnut Milk zymotic fluid, fillingly obtains all good Walnut Milk lactacidase fermenting beverage of local flavor, mouthfeel, quality, had the dual-functionality of walnut and fermented food concurrently.
As the restriction to aforesaid way, the sodium hydroxide solution going seed coat to be operating as use 0.5% of described step a boils 2min at 100 DEG C, washes away seed coat with giant, then with the alkali lye of water cleaning walnut kernel remained on surface.
Adopt the sodium hydroxide solution of low concentration to carry out after the short time boils process to walnut kernel, then wash away seed coat with giant, operate more simple and efficient, clean cleaner.
As the restriction to aforesaid way, carry out twice making beating process in described step a, making beating material-water ratio is 1:7-9, and making beating coolant-temperature gage is 55-65 DEG C; Sugar addition is the 2-6% of Walnut Milk; Homogenizing temperature is 55-70 DEG C, and pressure is 18-20MPa.
The more refinement of walnut particle is made by twice making beating process, the smooth mouthfeel of Walnut Milk is better, warm water is used to pull an oar the nutritional labeling that can farthest retain in walnut, in Walnut Milk, adding proper amount of sugar for follow-up fermentation provides sufficient carbon source, and setting is on the minimum suitable homogenizing temperature of nutriment impact and pressure.
As the restriction to aforesaid way, in described step b, first Lactobacillus plantarum subspecies, Pediococcus pentosaceus are activated 48 hours respectively in MRS fluid nutrient medium, Kluyveromyces marxianus bacterium activates 48 hours in YEPD fluid nutrient medium, and the rear each bacterial classification of activation expands cultivation more respectively and obtains three kinds of bacterium seed liquor in Walnut Milk.
Respectively Lactobacillus plantarum subspecies, Pediococcus pentosaceus and Kluyveromyces marxianus bacterium are activated fully at separately suitable activation medium, and then respectively in Walnut Milk elementary cultivation obtain seed liquor.
As the restriction to aforesaid way, in described step b, fermentation temperature is 37-39 DEG C, and fermentation time is 10-12 hour; After-ripening temperature is 0-4 DEG C, and ripening time is 10-12 hour.
Fermentation temperature is defined as 37-39 DEG C by the optimum temperature of lactic acid bacteria, under fermentation temperature, Lactobacillus plantarum subspecies enter fast growing period very soon, a large amount of propagation produces acid, and provide sour environment for Pediococcus pentosaceus, along with the rising of Walnut Milk acidity, Pediococcus pentosaceus starts to enter growth period, and propagation is produced fragrant; Ferment and entered the after-ripening stage, temperature reduces, the activity decrease of lactic acid bacteria, acidity change slows down, Kluyveromyces marxianus bacterium enters optimum temperature range 0-4 DEG C, starts to breed in a large number, improves curdled appearance and the quality of walnut lactic acid bacteria drink, through suitable fermentation, after-ripening stage, obtain the Walnut Milk zymotic fluid with best flavor, mouthfeel and quality.
In addition, invention also provides a kind of Walnut Milk lactacidase fermenting beverage, this beverage is obtained by the preparation method of Walnut Milk lactacidase fermenting beverage as above.
Adopt technical scheme of the present invention, can be in use, the Walnut Milk lactacidase fermenting beverage obtained is made to have excellent flavor, mouthfeel and quality, also have the dual-use function of walnut and fermented food concurrently, make zymotechnique simple simultaneously, do not need strain domestication, the stable of acidified milk quality can be ensured.
Detailed description of the invention
Embodiment one
The present embodiment relates to a kind of preparation of Walnut Milk lactacidase fermenting beverage, comprises the following steps:
A, prepare Walnut Milk: by free from insect pests, without the fresh walnut kernel gone mouldy with 0.5% sodium hydroxide solution at 100 DEG C, boil 2min, seed coat is washed away with giant, then with the alkali lye of water cleaning walnut kernel remained on surface, and the moccasin that do not rinse of artificial removal and impurity.Remove the walnut kernel 100kg after skin, add 500kg 60 DEG C of water and pull an oar, then filter, slag slurry is separated, in bits, add 300kg60 DEG C of water again carry out second time making beating, filter, discard residue, merge twice slurries, add 20kg sucrose, add water and be settled to 1 ton, temperature be 60 DEG C, pressure be 18MPa under homogeneous 2 times, autoclaving 3min at 121 DEG C, the obtained Walnut Milk of cooling;
The inoculation of b, Walnut Milk, fermentation, after-ripening: Lactobacillus plantarum subspecies, Pediococcus pentosaceus are activated respectively in MRS fluid nutrient medium, after activation 48h, be inoculated into respectively in 10L Walnut Milk and carried out expansion cultivation, expand cultivation after 20 hours, in counted under microscope, Lactobacillus plantarum subspecies bacterial classification amount reaches 1-2 × 10
8cFU/mL, Pediococcus pentosaceus bacterial classification amount reaches 1-2 × 10
8cFU/mL, 1:1 mixing in proportion; Kluyveromyces marxianus bacterium activates in YEPD fluid nutrient medium, activates after 48 hours, is inoculated in 10L Walnut Milk and carries out expansion cultivation, and expand cultivation after 10 hours, in counted under microscope, bacterial classification amount reaches 2-3 × 10
6cFU/mL, 1:2 and Lactobacillus plantarum subspecies, Pediococcus pentosaceus mixed bacteria liquid are mixed to get Walnut Milk leavening more by volume.Walnut Milk leavening is inoculated in Walnut Milk according to volume ratio 1:100,39 DEG C of bottom fermentations 12 hours; Ferment under Walnut Milk zymotic fluid being placed in the environment of 4 DEG C and carried out refrigeration after-ripening 12 hours;
C, the obtained walnut lactic acid bacteria beverage of allotment: in the Walnut Milk zymotic fluid after after-ripening, add 32kg sucrose, 1.6kg monoglyceride, 1.6kg sucrose ester, 1.6kg xanthans, mixing, fillingly obtain walnut lactic acid bacteria fermented beverage.
Detect the indices of finished product, soluble solid content is 6%, and protein content is 1.2%, and fat content is 1.5%, and acidity is 52.2 ° of T, and viable count of lactobacillus is 6 × 10
7cFU/mL, yeast viable count 8 × 10
6cFU/mL.
Embodiment two
The present embodiment relates to a kind of preparation of walnut lactic acid bacteria fermented beverage simultaneously, comprises the following steps:
A, prepare Walnut Milk: by free from insect pests, without the fresh walnut kernel gone mouldy with 0.5% sodium hydroxide solution at 100 DEG C, boil 2min, seed coat is washed away with giant, then with the alkali lye of water cleaning walnut kernel remained on surface, and the moccasin that do not rinse of artificial removal and impurity.Remove the walnut kernel 100kg after skin, add 450kg 62 DEG C of water and pull an oar, then filter, slag slurry is separated, in bits, add 250kg60 DEG C of water again carry out second time making beating, filter, discard residue, merge twice slurries, add 40kg sucrose, add water and be settled to 1 ton, temperature be 65 DEG C, pressure be 20MPa under homogeneous 2 times, autoclaving 4min at 121 DEG C, obtained Walnut Milk after cooling;
B, Walnut Milk inoculation fermentation, after-ripening: Lactobacillus plantarum subspecies, Pediococcus pentosaceus are activated in MRS fluid nutrient medium, after activation 48h, be inoculated into respectively in 10L Walnut Milk and carried out expansion cultivation, expand cultivation after 24 hours, in counted under microscope, Lactobacillus plantarum subspecies bacterial classification amount reaches 2-3 × 10
8cFU/mL, Pediococcus pentosaceus bacterial classification amount reaches 2-3 × 10
8cFU/mL, mixes in bacterium amount ratio 1:1; Kluyveromyces marxianus bacterium activates in YEPD fluid nutrient medium, activates 48 hours, is inoculated in 10L Walnut Milk and carries out expansion cultivation, and expand cultivation after 12 hours, in counted under microscope, bacterial classification amount reaches 3-4 × 10
6cFU/mL, 1:2 and Lactobacillus plantarum subspecies, Pediococcus pentosaceus mixed bacteria liquid are mixed to get Walnut Milk leavening more by volume.Walnut Milk leavening is inoculated in Walnut Milk according to volume ratio 1:100,37 DEG C of bottom fermentations 11 hours, has fermented under Walnut Milk zymotic fluid being placed in the environment of 4 DEG C and carried out refrigeration after-ripening 12 hours;
C, the obtained walnut lactic acid bacteria beverage of allotment: in the Walnut Milk zymotic fluid after after-ripening, add 35kg sucrose, 1kg monoglyceride, 1kg sucrose ester, 2kg xanthans, mixing, fillingly obtain walnut lactic acid bacteria fermented beverage.
Detect the indices of finished product, soluble solid content is 8%, and protein content is 1.3%, and fat content is 1.6%, and acidity is 56.5 ° of T, and viable count of lactobacillus is 9 × 10
7cFU/mL, yeast viable count 5 × 10
6cFU/mL.
Embodiment three
The present embodiment relates to a kind of preparation of walnut lactic acid bacteria fermented beverage simultaneously, comprises the following steps:
A, prepare Walnut Milk: by free from insect pests, without the fresh walnut kernel gone mouldy with 0.5% sodium hydroxide solution at 100 DEG C, boil 2min, seed coat is washed away with giant, then with the alkali lye of water cleaning walnut kernel remained on surface, and the moccasin that do not rinse of artificial removal and impurity.Remove the walnut kernel 100kg after skin, add 600kg 60 DEG C of water and pull an oar, then filter, slag slurry is separated, in bits, add 300kg 60 DEG C of water again carry out second time making beating, filter, discard residue, merge twice slurries, add 60kg sucrose, add water and be settled to 1 ton, temperature be 63 DEG C, pressure be 19MPa under homogeneous 2 times, autoclaving 3min at 121 DEG C, obtained Walnut Milk after cooling;
B, Walnut Milk inoculation fermentation, after-ripening: Lactobacillus plantarum subspecies, Pediococcus pentosaceus are activated in MRS fluid nutrient medium, after activation 48h, be inoculated into respectively in 10L Walnut Milk and carried out expansion cultivation, expand cultivation after 18 hours, in counted under microscope, Lactobacillus plantarum subspecies bacterial classification amount reaches 1-2 × 10
8cFU/mL, Pediococcus pentosaceus bacterial classification amount reaches 1-2 × 10
8cFU/mL, mixes in bacterium amount ratio 1:1; Kluyveromyces marxianus bacterium activates in YEPD fluid nutrient medium, activates after 48 hours, is inoculated in 10L Walnut Milk and carries out expansion cultivation, and expand cultivation after 8 hours, in counted under microscope, bacterial classification amount reaches 2-3 × 10
6cFU/mL, 1:2 and Lactobacillus plantarum subspecies, Pediococcus pentosaceus mixed bacteria liquid are mixed to get Walnut Milk leavening more by volume.Walnut Milk leavening is inoculated in Walnut Milk according to volume ratio 1:100,38 DEG C of bottom fermentations 10 hours, has fermented under Walnut Milk zymotic fluid being placed in the environment of 4 DEG C and carried out refrigeration after-ripening 10 hours.
C, the obtained walnut lactic acid bacteria beverage of allotment: in the Walnut Milk zymotic fluid after after-ripening, add 41kg sucrose, 2.7kg monoglyceride, 2.7kg sucrose ester, 1.8kg xanthans, mixing, fillingly obtain walnut lactic acid bacteria fermented beverage.
Detect the indices of finished product, soluble solid content is 5.5%, and protein content is 1.1%, and fat content is 1.3%, and acidity is 51.8 ° of T, and viable count of lactobacillus is 1.5 × 10
7cFU/mL, yeast viable count 2 × 10
6cFU/mL.
Claims (10)
1. a Walnut Milk leavening, for fermentation in Walnut Milk lactacidase fermenting beverage, is characterized in that: this Walnut Milk leavening comprises Lactobacillus plantarum subspecies, Pediococcus pentosaceus and Kluyveromyces marxianus bacterium.
2. Walnut Milk leavening according to claim 1, is characterized in that: described Walnut Milk leavening comprise the mixing of 1:1:1 by volume, bacterium number is 1-3 × 10
8the Lactobacillus plantarum subspecies seed liquor of cfu/ml, bacterium number are 1-3 × 10
8the Pediococcus pentosaceus seed liquor of cfu/ml, bacterium number are 2-4 × 10
6the Kluyveromyces marxianus bacterium seed liquor of cfu/ml.
3. a preparation method for Walnut Milk lactacidase fermenting beverage, is characterized in that: the method in Walnut Milk, inoculates Walnut Milk leavening described in claim 1 or 2 to ferment.
4. the preparation method of Walnut Milk lactacidase fermenting beverage according to claim 3, it is characterized in that: during to Walnut Milk inoculation fermentation, Lactobacillus plantarum subspecies seed liquor is first mixed with Pediococcus pentosaceus seed liquor, after being mixed to get Walnut Milk leavening with Kluyveromyces marxianus bacterium seed liquor again, be seeded in Walnut Milk by Walnut Milk leavening and ferment, described Walnut Milk leavening and the volume ratio of Walnut Milk are 1:100.
5. the preparation method of Walnut Milk lactacidase fermenting beverage according to claim 4, it is characterized in that, the method comprises the following steps:
A, prepare Walnut Milk: walnut kernel is gone seed coat, making beating, with sucrose, homogeneous, sterilizing after slurries filter, obtain Walnut Milk;
The inoculation of b, Walnut Milk, fermentation, after-ripening: activate respectively, expand and cultivate Lactobacillus plantarum subspecies, Pediococcus pentosaceus and Kluyveromyces marxianus bacterium and obtain three kinds of bacterium seed liquor, be mixed to get Walnut Milk leavening, be seeded in Walnut Milk and ferment, to ferment refrigeration after-ripening, obtained Walnut Milk zymotic fluid;
C, the obtained Walnut Milk lactacidase fermenting beverage of allotment: in Walnut Milk zymotic fluid, add sucrose, monoglyceride, sucrose ester, xanthans allocate, fillingly after mixing obtains Walnut Milk lactacidase fermenting beverage.
6. the preparation method of Walnut Milk lactacidase fermenting beverage according to claim 5, it is characterized in that: the sodium hydroxide solution going seed coat to be operating as use 0.5% of step a boils 2min at 100 DEG C, seed coat is washed away, then with the alkali lye of water cleaning walnut kernel remained on surface with giant.
7. the preparation method of Walnut Milk lactacidase fermenting beverage according to claim 5, is characterized in that: carry out twice making beating process in described step a, and making beating material-water ratio is 1:7-9, and making beating coolant-temperature gage is 55-65 DEG C; Sucrose addition is the 2-6% of Walnut Milk; Homogenizing temperature is 55-70 DEG C, and pressure is 18-20MPa.
8. the preparation method of Walnut Milk lactacidase fermenting beverage according to claim 5, it is characterized in that: in step b, first Lactobacillus plantarum subspecies, Pediococcus pentosaceus are activated 48 hours respectively in MRS fluid nutrient medium, Kluyveromyces marxianus bacterium activates 48 hours in YEPD fluid nutrient medium, and the rear each bacterial classification of activation expands cultivation more respectively and obtains three kinds of bacterium seed liquor in Walnut Milk.
9. the preparation method of Walnut Milk lactacidase fermenting beverage according to claim 5, is characterized in that: in step b, fermentation temperature is 37-39 DEG C, and fermentation time is 10-12 hour; After-ripening temperature is 0-4 DEG C, and ripening time is 10-12 hour.
10. a Walnut Milk lactacidase fermenting beverage, is characterized in that: it is obtained by the preparation method of Walnut Milk lactacidase fermenting beverage according to claim 3.
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| CN104886256A (en) * | 2015-06-16 | 2015-09-09 | 河北养元智汇饮品股份有限公司 | Pure walnut fermented milk and a production method thereof |
| CN104886256B (en) * | 2015-06-16 | 2018-03-20 | 河北养元智汇饮品股份有限公司 | A kind of pure walnut acidified milk and preparation method thereof |
| CN108185002A (en) * | 2018-02-08 | 2018-06-22 | 云南省高原特色农业产业研究院 | A kind of walnut balance albumen frozen dried sour milk and preparation method thereof |
| CN109730148A (en) * | 2018-12-29 | 2019-05-10 | 光明乳业股份有限公司 | A kind of walnut base normal temperature acid drink and preparation method thereof |
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| CN104255914B (en) | 2017-05-17 |
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