CN104365858A - Preparation method of fermented type gingko and peanut milk beverage - Google Patents
Preparation method of fermented type gingko and peanut milk beverage Download PDFInfo
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Abstract
The invention discloses a preparation method of a fermented type gingko and peanut milk beverage and belongs to the fields of biological technologies of foods and functional food processing. The milk beverage is formed by means of fermentation by taking lactic acid bacteria strain enterococcus faecalis 2010-JR-01 (with preservation number being CGMCC No.7738) as a fermenting strain and taking skimmed milk powder, gingko and peanuts as basic raw materials; the preparation method comprises specific technological procedures of preparation of liquid milk, sterilization, inoculation, fermentation, after-ripening, preparation of gingko and peanut filtrate, mixing, homogenization, sterilization, filling, sterilization and cooling. The fermented type gingko and peanut milk beverage disclosed by the invention has triplex advantages of nutrition of milk, functional ingredients of the gingko and the peanuts and health function of probiotics, is fine and smooth in taste and good in flavor, and can be stably stored at the temperature of 25 DEG C for at least 20 days; only one type of fermenting strain is needed, the fermentation time is short, the production process is simple and is suitable for industrial production, and the fermented type gingko and peanut milk beverage satisfies the requirements of customers on functional beverages.
Description
Technical field
The present invention relates to a kind of preparation method of yogurt drink, be specifically related to a kind of preparation method of fermented type ginkgo peanut milk drink, belong to food biotechnology and functional food manufacture field.
Background technology
Cow's milk contains the necessary nutriment of a large amount of human body.Be that raw material can obtain multiple processed finished products with cow's milk, wherein fermentation type yogurt beverage take sweet milk as beverage, undergo microbial fermentation and then suitably modulate and form, have that nutritional labeling is high, the feature of raciness, be conducive to maintaining the balance of normal flora in human body intestinal canal and stable for the lactic acid bacteria of fermenting and metabolite thereof, suppress harmful intestinal tract bacteria to produce, promote digestive function, prevent diarrhoea and constipation, strengthening body resistance.Yogurt drink is extensively by the welcome of consumer in recent years, as Wahaha nutrition cable release, Mongolia Ox's yaourt, the wonderful love of little foreigner, the excellent yogurt of Erie etc.
The main flow of world today's processed food development is nutritionally balanced prod.Utilize modern nutrition, medicine and traditional Chinese medicine theory, the active ingredient of China's integration of drinking and medicinal herbs cereal, fruit or Chinese herbal medicine etc. extracted, and carry out reasonable compatibility, exploitation has the New Dairy Products of nutrition and functional characteristic concurrently, is the characteristic of China.The probio such as lactic acid bacteria, saccharomycete is applied in the fermentation of beverage, the leben of the profitable probliotics be made into, had both saved newborn original nutritive value, there is again the beneficial effect of probiotics fermention goods, excellent flavor, mouthfeel is unique, has significant nutrition health-care functions to human body.
Ginkgo, Ginkgoaceae Ginkgo plant Ginkgo biloba Linn, have another name called Gong Sunshu, maidenhair tree or dita, be China distinctive woods source plant, have the title of " living fossil ", resource owning amount accounts for more than 70% of world's total amount.Ginkgo nut is nutritious, has natural health effect, and long-term eating can delay senility, and prolongs life.Ginkgo nut contains various nutrient elements, except starch, protein, fat, carbohydrate, also containing vitamin C, and the trace elements such as riboflavin, carrotene, calcium, phosphorus, iron, potassium, magnesium, and the composition such as ginkgoic acid, bilobol, five carbon polysaccharide, fat sterol.Having antifatigue, antibacterial, antitussive and antiasthmatic, delay senility and the effect such as inhibition cancer cell diffusion, is one of best nutritional product of the elderly.Food containing gingko almond also can be used for treating some illnesss, as gynaecological disease, tracheitis, pulmonary tuberculosis, hypertension etc.
Peanut, have another name called peanut, peanut etc., containing protein, fat, carbohydrate, vitamin A, vitamin B6, vitamin E, vitamin K, and the nutritional labeling such as mineral calcium, phosphorus, iron, amino acid containing 8 kinds of needed by human body and unrighted acid, containing materials such as lecithin, choline, carrotene, crude fibres, have and promote the growing of human body, promote cell development, improve intelligence, moisten the lung and relieve the cough, blood coagulation only, prevent coronary heart disease, grow the trophism that blood leads to breast.Very abundant at the content of the fatty Linoleic acid of peanut, and the linoleic acid essential fatty acid that to be a kind of human body main.The A wide selection of colours and designs of the methionine contained in peanut protein, these essential amino acids of lysine, its digestibility can up to 90%.Also containing the abundant material such as lecithin, choline in peanut, there is delaying senility, strengthen the effect of memory, skin care.And the ANFs contained in peanut is more less than soybean, by the ideal substitute of people as animal milks such as following cow's milk, it is the protein base of a kind of lactose intolerance consumer of great exploitation potential for its.
The Chinese patent document of publication number CN 103098872A on May 15th, 2013 to disclose a preparation method cultivating peanut almond milk acid bacteria beverage, and the main component of this beverage is peanut and almond; The Chinese patent document of publication number CN 103098868A on May 15th, 2013 to disclose a preparation method cultivating peanut red date sour milk beverage, and the main component of this beverage is peanut and red date; The Chinese patent document of publication number CN103798366A on May 21st, 2014 to disclose the preparation method of a kind of peanut and walnut fermentation type active lactic acid bacteria beverage altogether, this beverage with walnut, peanut for raw material.Containing the sour milk beverage of peanut disclosed in above-mentioned three parts of patent application documents, all inoculate Lactobacillus plantarum and Pediococcus acidilactici fermentation obtains, the fermentation time of lactic acid bacteria is all longer, the shortlyest also needs 16 ~ 18h.In addition, there is document to mention the processing technology of ginkgo peanut composite health care beverage, make (bright ring by the ginkgo breast after peanut emulsion, amylase and alkali protease enzymolysis is composite, Deng. the research of ginkgo peanut composite beverage process conditions. " food industry ", 2011,9th phase, 18-20; Sun Yuee, etc. the development of ginkgo peanut emulsion. " food industry science and technology ", the 2011,9th phase, 156-159).But in the market also not with the yogurt drink containing probio that ginkgo and peanut are raw material.
Summary of the invention
The object of this invention is to provide a kind of preparation method of fermented type ginkgo peanut milk drink, in conjunction with the fermentation advantage of lactic acid bacteria, to obtain a kind of fermented type functional health beverage meeting people's demand having the triple advantage of ginkgo, peanut and lactic acid bacteria fermented food concurrently.
For achieving the above object, the present invention adopts following technical scheme:
Select lactic acid bacteria strains enterococcus faecalis 2010-JR-01 (Enterococcus faecalis, China Committee for Culture Collection of Microorganisms's common micro-organisms center registration warehouse-in numbering: depositary institution address is: No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, Institute of Microorganism, Academia Sinica, CGMCC No.7738, coding entry time: on June 13rd, 2013) as fermentation strain, with skimmed milk power, ginkgo, peanut is base stock, add sucrose, stabilizing agent, emulsifying agent, the auxiliary materials such as organic acid, prepare through emulsion, sterilization, inoculation, fermentation, after-ripening, the preparation of ginkgo peanut filtrate, allotment, homogeneous, sterilization, filling, sterilization, the processing steps such as cooling, obtain fermented type ginkgo peanut milk drink.Concrete preparation method carries out as follows:
(1) emulsion preparation: by skimmed milk power and demineralized water in mass ratio 1:7 ~ 1:9 be mixed and made into skimmed milk, in skimmed milk, add the sucrose of skimmed milk weight 4 ~ 8%, heating for dissolving makes mixed emulsion;
(2) sterilization: adopt tubular type sterilizer to carry out instantaneous sterilization, inlet temperature 30 ~ 40 DEG C, sterilization temperature 130 ~ 136 DEG C, sterilizing time 2 ~ 5s, outlet temperature 82 ~ 95 DEG C, then cools rapidly;
(3) inoculate: be inoculated in by a lactic acid bacteria strains on MRS culture medium and activate 1 ~ 2 time, be inoculated in mixed emulsion, lactic acid bacteria culturers inoculum concentration accounts for 2 ~ 6% of mixed emulsion cumulative volume, and bacterial concentration is 1.4 × 10
8~ 2.0 × 10
8individual/mL;
(4) ferment: postvaccinal mixed emulsion, at 40 ~ 44 DEG C of constant temperature bottom fermentations, when pH value reaches 4.5 ~ 4.6, stops fermentation;
(5) after-ripening: through the after-ripening of 12h after fermentation, is prepared into fermentation emulsion;
(6) preparation of ginkgo peanut filtrate: mix after ginkgo and peanut respectively boiling 30 ~ 40min with mass ratio 1:1, then with demineralized water in mass ratio 1:4 pull an oar, the 100 object screen filtration of the slurries after making beating, are prepared into ginkgo peanut filtrate;
(7) allocate: get 25 ~ 35% ginkgo peanut filtrates, 45 ~ 55% fermentation emulsion, 2 ~ 4% sucrose, 0.30 ~ 0.40% stabilizing agent, 0.12 ~ 0.16% emulsifying agent and 0.04 ~ 0.15% organic acids respectively, add 15.43 ~ 17.43% demineralized waters and allocate;
(8) homogeneous: second homogenate is carried out to the feed liquid after allotment, homogenization pressure is 8 ~ 12Mpa for the first time, and temperature controls at 53 ~ 55 DEG C; Second time pressure is 22 ~ 26Mpa, and temperature controls at 58 ~ 60 DEG C;
(9) sterilization: adopt pasteurize, temperature is 85 DEG C, and the time is 15min;
(10) filling: the feed liquid after sterilization is carried out filling while hot;
(11) sterilization: filling rear pasteurize, temperature is 85 DEG C, and the time is 15min;
(12) cool: be cooled to less than 30 DEG C with cold water immediately;
(13) inspection and packaging.
Preferably, the mass ratio of described skimmed milk power and demineralized water is 1:8.
Preferably, in described step 1, sucrose addition is 5%.
Preferably, in described step 3, lactic acid bacteria culturers inoculum concentration accounts for 4% of mixed emulsion cumulative volume.
Preferably, in described step 4, fermentation temperature is 42 DEG C.
Preferably, in described step 7, ginkgo peanut accession of the filtrate is 30%, and fermentation emulsion addition is 50%, and sucrose addition is 3%, and stabilizing agent addition is 0.40%, and emulsifying agent addition is 0.13%, and organic acid addition is 0.04%.
Preferably, in described step 7, stabilizing agent is CMC (sodium carboxymethylcellulose), and emulsifying agent is monoglyceride, and organic acid is citric acid.
Technical scheme of the present invention has following beneficial effect:
1, traditional fermented type adopts one or more in lactobacillus bulgaricus, streptococcus thermophilus, Lactobacillus plantarum, Pediococcus acidilactici, Bifidobacterium, Lactobacillus casei and Lactobacillus rhamnosus as leavening containing the milk beverage of peanut mostly, fermentation time, mostly at 36 ~ 72h, the shortlyest also needs 16 ~ 18h; Ginkgo peanut milk drink of the present invention during the fermentation, only adopt a kind of fermentation strain 2010-JR-01 (Enterococcus faecalis), fermentation time only needs 6 ~ 10h, not only save bacterial classification, and substantially reduce fermentation time, can production cost be reduced, enhance productivity, obtain larger economic interests;
2, fermented type ginkgo peanut milk drink of the present invention has triple advantages that cow's milk nutrition, ginkgo peanut functional component and probio keep healthy concurrently, delicate mouthfeel, excellent flavor, energy storage-stable at least 20 days under 25 DEG C of conditions;
3, production technology is simple, is applicable to suitability for industrialized production, meets the demand of consumer to functional health beverage.
Accompanying drawing explanation
Fig. 1 is process chart of the present invention;
Fig. 2 is the effect diagram of different fermentations time to acidified milk quality.
Detailed description of the invention
Below in conjunction with the drawings and specific embodiments, the present invention is described in further detail.
One, material is prepared
1, fermentation strain
Applicant, through extensively experiment, is separated in pickled vegetable liquid sample, filters out a strains of lactic acid bacteria bacterial strain, be enterococcus faecalis 2010-JR-01 (Enterococcusfaecalis), deposit number: CGMCCNo.7738 from family.2, MRS culture medium
Formula: peptone 10.0g, dipotassium hydrogen phosphate 0.4g, yeast extract 5.0g, beef leaching thing 10.0g, glucose 20.0g, sodium acetate 5.0g, citric acid diamines 2.0g, Tween-80 1.0g, magnesium sulfate 0.58g, manganese sulfate 0.29g, calcium carbonate 20.0g, agar 15.0g.Get above-mentioned each component, heating for dissolving is in 1L demineralized water, and 121 DEG C of autoclavings 30 minutes, room temperature cooling is for subsequent use, for screening and preservation strain.
Two, preparation method
For 100g ginkgo peanut milk drink, preparation process as shown in Figure 1.
Embodiment 1
Skimmed milk power and demineralized water in mass ratio 1:7 are mixed and made into skimmed milk, and add 4g sucrose, heating for dissolving makes mixed emulsion; Adopt tubular type sterilizer to carry out instantaneous sterilization, inlet temperature 30 DEG C, sterilization temperature 130 DEG C, sterilizing time is 5s, outlet temperature 82 DEG C; Be inoculated in by a lactic acid bacteria strains and activate 1 ~ 2 time containing on MRS culture medium, be inoculated in mixed emulsion, inoculation 2mL bacterium liquid, bacterial concentration is 2.0 × 10
8individual/mL; Mixed emulsion is under 44 DEG C of constant temperatures, and through 6h fermentation, recording acidified milk pH value is 4.50, then through the after-ripening of 12h; By ginkgo and peanut boiling 20min respectively, then ginkgo is mixed with mass ratio 1:1 with peanut, then with demineralized water in mass ratio 1:4 pull an oar, slurries 100 object screen filtration; Get 25g ginkgo peanut filtrate, 55g ferments emulsion, 2g sucrose, 0.3gCMC, 0.12g monoglyceride, 0.15g citric acid, and 17.43mL demineralized water is allocated; Carry out second homogenate, homogenization pressure is 8Mpa for the first time, and temperature controls at 54 DEG C; Second time pressure is 22Mpa, and temperature controls at 59 DEG C; Adopt pasteurize, temperature is 85 DEG C, and the time is 15min; Feed liquid after sterilization is carried out filling while hot, 85 DEG C of pasteurize 15min, is cooled to less than 30 DEG C immediately with cold water, is incubated 5 days, is up to the standards, can be packaged as finished product after wiping bottle.
Embodiment 2
Skimmed milk power and demineralized water in mass ratio 1:8 are mixed and made into skimmed milk, and add 5g sucrose, heating for dissolving makes mixed emulsion; Adopt tubular type sterilizer to carry out instantaneous sterilization, inlet temperature 40 DEG C, sterilization temperature 135 DEG C, sterilizing time is 3s, outlet temperature 85 DEG C; Be inoculated in by a lactic acid bacteria strains and activate 1 ~ 2 time containing on MRS culture medium, be inoculated in mixed emulsion, inoculation 6mL bacterium liquid, bacterial concentration is 1.8 × 10
8individual/mL; Mixed emulsion is under 42 DEG C of constant temperatures, and through 8h fermentation, recording acidified milk pH value is 4.52, then through the after-ripening of 12h; By ginkgo and peanut boiling 40min respectively, then ginkgo is mixed with mass ratio 1:1 with peanut, then with demineralized water in mass ratio 1:4 pull an oar, slurries 100 object screen filtration; Get 30g ginkgo peanut filtrate, 50g ferments emulsion, 3g sucrose, 0.4gCMC, 0.13g monoglyceride, 0.04g citric acid, and 16.43mL demineralized water is allocated, and carries out second homogenate, first time homogenization pressure be 10Mpa, temperature controls at 55 DEG C; Second time pressure is 25Mpa, and temperature controls at 60 DEG C; Adopt pasteurize, temperature is 85 DEG C, and the time is 15min; Feed liquid after sterilization is carried out filling while hot, 85 DEG C of pasteurize 15min, is cooled to less than 30 DEG C immediately with cold water, is incubated 5 days, is up to the standards, can be packaged as finished product after wiping bottle.
Embodiment 3
Skimmed milk power and demineralized water in mass ratio 1:9 are mixed and made into skimmed milk, and add 8g sucrose, heating for dissolving makes mixed emulsion; Adopt tubular type sterilizer to carry out instantaneous sterilization, inlet temperature 35 DEG C, sterilization temperature 136 DEG C, sterilizing time is 3s, outlet temperature 95 DEG C; Be inoculated in by a lactic acid bacteria strains and activate 1 ~ 2 time containing on MRS culture medium, be inoculated in mixed emulsion, inoculation 4mL bacterium liquid, bacterial concentration is 1.4 × 10
8individual/mL; Mixed emulsion is under 40 DEG C of constant temperatures, and through 10h fermentation, recording acidified milk pH value is 4.60, then through the after-ripening of 12h; By ginkgo and peanut boiling 35min respectively, then ginkgo is mixed with mass ratio 1:1 with peanut, then with demineralized water in mass ratio 1:4 pull an oar, slurries 100 object screen filtration; Get 35g ginkgo peanut filtrate, 45g ferments emulsion, 4g sucrose, 0.35gCMC, 0.16g monoglyceride, 0.07g citric acid, and 15.43mL demineralized water is allocated, and carries out second homogenate, first time homogenization pressure be 12Mpa, temperature controls at 53 DEG C; Second time pressure is 26Mpa, and temperature controls at 58 DEG C; Adopt pasteurize, temperature is 85 DEG C, and the time is 15min; Feed liquid after sterilization is carried out filling while hot, 85 DEG C of pasteurize 15min, is cooled to less than 30 DEG C immediately with cold water, is incubated 5 days, is up to the standards, can be packaged as finished product after wiping bottle.
Three, the determination of the best fermentation time of 2010-JR-01 (Enterococcus faecalis) bacterial strain
For 100g ginkgo peanut milk drink, when the mass ratio of skimmed milk power and demineralized water is 1:8, sucrose addition is 5g, lactic acid bacteria strains inoculum concentration is 4mL, when fermentation temperature is 42 DEG C, select different fermentation time 4,6,8,10,12h carries out single factor experiment, measure pH value in each fermentation emulsion and carry out sense organ appraise, experimental result is in table 1 and Fig. 2.
The table 1 different fermentations time is on the impact of acidified milk
The pH value of leben is generally between 4.5 ~ 4.6, and taste is best, and therefore, as can be seen from table 1 and Fig. 2, when fermenting when 8h, taste is best; If continue fermentation more than 10h, then pH value is too low, lactoprotein sex change, and emulsion starts to solidify.
Four, leben stability study
According to stoke principle, adopt the rate of deposition of determination centrifugal sedimentation leben, to determine its stability.
Leben is preserved 20 days under 25 DEG C of conditions, measured primary sedimentation rate every 4 days, be precipitated the data of rate in table 2.
Table 2 holding time is on the impact of leben rate of deposition
As can be seen from table 2, the mensuration of rate of deposition and sense organ describe, and leben is preserved 20 days under 25 DEG C of conditions, still very stable, and color and luster and structural state are all good, without lamination, and no whey precipitation.
Claims (7)
1. the preparation method of a fermented type ginkgo peanut milk drink, it is characterized in that, select lactic acid bacteria strains enterococcus faecalis 2010-JR-01 (Enterococcus faecalis, China Committee for Culture Collection of Microorganisms's common micro-organisms center registration warehouse-in numbering: CGMCC No.7738, coding entry time: on June 13rd, 2013) as fermentation strain, adopt following step to obtain:
(1) emulsion preparation: by skimmed milk power and demineralized water in mass ratio 1:7 ~ 1:9 be mixed and made into skimmed milk, in skimmed milk, add the sucrose of skimmed milk weight 4 ~ 8%, heating for dissolving makes mixed emulsion;
(2) sterilization: adopt tubular type sterilizer to carry out instantaneous sterilization, inlet temperature 30 ~ 40 DEG C, sterilization temperature 130 ~ 136 DEG C, sterilizing time 2 ~ 5s, outlet temperature 82 ~ 95 DEG C, then cools rapidly;
(3) inoculate: be inoculated in by a lactic acid bacteria strains on MRS culture medium and activate 1 ~ 2 time, be inoculated in mixed emulsion, lactic acid bacteria culturers inoculum concentration accounts for 2 ~ 6% of mixed emulsion cumulative volume, and bacterial concentration is 1.4 × 10
8~ 2.0 × 10
8individual/mL;
(4) ferment: postvaccinal mixed emulsion, at 40 ~ 44 DEG C of constant temperature bottom fermentations, when pH value reaches 4.5 ~ 4.6, stops fermentation;
(5) after-ripening: through the after-ripening of 12h after fermentation, is prepared into fermentation emulsion;
(6) preparation of ginkgo peanut filtrate: mix after ginkgo and peanut respectively boiling 30 ~ 40min with mass ratio 1:1, then with demineralized water in mass ratio 1:4 pull an oar, the 100 object screen filtration of the slurries after making beating, are prepared into ginkgo peanut filtrate;
(7) allocate: get 25 ~ 35% ginkgo peanut filtrates, 45 ~ 55% fermentation emulsion, 2 ~ 4% sucrose, 0.30 ~ 0.40% stabilizing agent, 0.12 ~ 0.16% emulsifying agent and 0.04 ~ 0.15% organic acids respectively, add 15.43 ~ 17.43% demineralized waters and allocate;
(8) homogeneous: second homogenate is carried out to the feed liquid after allotment, homogenization pressure is 8 ~ 12Mpa for the first time, and temperature controls at 53 ~ 55 DEG C; Second time pressure is 22 ~ 26Mpa, and temperature controls at 58 ~ 60 DEG C;
(9) sterilization: adopt pasteurize, temperature is 85 DEG C, and the time is 15min;
(10) filling: the feed liquid after sterilization is carried out filling while hot;
(11) sterilization: filling rear pasteurize, temperature is 85 DEG C, and the time is 15min;
(12) cool: be cooled to less than 30 DEG C with cold water immediately;
(13) inspection and packaging.
2. the preparation method of a kind of fermented type ginkgo peanut milk drink according to claim 1, is characterized in that: the mass ratio of described skimmed milk power and demineralized water is 1:8.
3. the preparation method of a kind of fermented type ginkgo peanut milk drink according to claim 1 and 2, is characterized in that: in described step 1, sucrose addition is 5%.
4. the preparation method of a kind of fermented type ginkgo peanut milk drink according to claim 1 and 2, is characterized in that: in described step 3, lactic acid bacteria culturers inoculum concentration accounts for 4% of mixed emulsion cumulative volume.
5. the preparation method of a kind of fermented type ginkgo peanut milk drink according to claim 1 and 2, is characterized in that: in described step 4, fermentation temperature is 42 DEG C.
6. the preparation method of a kind of fermented type ginkgo peanut milk drink according to claim 1 and 2, it is characterized in that: in described step 7, ginkgo peanut accession of the filtrate is 30%, fermentation emulsion addition is 50%, sucrose addition is 3%, stabilizing agent addition is 0.40%, emulsifying agent addition is 0.13%, and organic acid addition is 0.04%.
7. the preparation method of a kind of fermented type ginkgo peanut milk drink according to claim 1 and 2, it is characterized in that: in described step 7, stabilizing agent is CMC, emulsifying agent is monoglyceride, and organic acid is citric acid.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9615596B2 (en) | 2016-03-14 | 2017-04-11 | Kraft Foods Group Brands Llc | Protein products and methods for making the same |
| CN107183182A (en) * | 2017-05-27 | 2017-09-22 | 徐州工程学院 | A kind of preparation method of coagulating type ginkgo lily Yoghourt |
| CN107960466A (en) * | 2017-11-27 | 2018-04-27 | 内蒙古蒙牛乳业（集团）股份有限公司 | milk beverage and preparation method thereof |
| CN111685181A (en) * | 2020-07-17 | 2020-09-22 | 江苏农牧科技职业学院 | Preparation method of gingko fermentation active lactobacillus beverage |
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| CN101785500A (en) * | 2010-03-11 | 2010-07-28 | 内蒙古伊利实业集团股份有限公司 | Fermented milk beverage containing peanut, lotus root and pawpaw and production method thereof |
| CN103005254A (en) * | 2011-09-28 | 2013-04-03 | 梁文隽 | Technology for processing compound fermentation functional beverage |
| CN103734848A (en) * | 2013-12-27 | 2014-04-23 | 胡本奎 | Walnut fermented beverage and processing method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101785500A (en) * | 2010-03-11 | 2010-07-28 | 内蒙古伊利实业集团股份有限公司 | Fermented milk beverage containing peanut, lotus root and pawpaw and production method thereof |
| CN103005254A (en) * | 2011-09-28 | 2013-04-03 | 梁文隽 | Technology for processing compound fermentation functional beverage |
| CN103734848A (en) * | 2013-12-27 | 2014-04-23 | 胡本奎 | Walnut fermented beverage and processing method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9615596B2 (en) | 2016-03-14 | 2017-04-11 | Kraft Foods Group Brands Llc | Protein products and methods for making the same |
| US11533927B2 (en) | 2016-03-14 | 2022-12-27 | Kraft Foods Group Brands Llc | Protein products and methods for making the same |
| CN107183182A (en) * | 2017-05-27 | 2017-09-22 | 徐州工程学院 | A kind of preparation method of coagulating type ginkgo lily Yoghourt |
| CN107960466A (en) * | 2017-11-27 | 2018-04-27 | 内蒙古蒙牛乳业（集团）股份有限公司 | milk beverage and preparation method thereof |
| CN111685181A (en) * | 2020-07-17 | 2020-09-22 | 江苏农牧科技职业学院 | Preparation method of gingko fermentation active lactobacillus beverage |
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