CN104886325A - Yoghourt with sugar fruit granules and preparation method thereof - Google Patents
Yoghourt with sugar fruit granules and preparation method thereof Download PDFInfo
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- CN104886325A CN104886325A CN201510300473.8A CN201510300473A CN104886325A CN 104886325 A CN104886325 A CN 104886325A CN 201510300473 A CN201510300473 A CN 201510300473A CN 104886325 A CN104886325 A CN 104886325A
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Abstract
The invention relates to the field of preparation of yoghourt, in particular to yoghourt with sugar fruit granules and a preparation method thereof. The method comprises the following steps: (1) adding a fermentation agent into sterile liquid emulsion of whole milk powder for fermentation to obtain fermented milk; (2) cooling the fermented milk obtained in the step (1) to 0-6 DEG C, and maintaining the temperature for at least 10 h; (3) subjecting the obtained material in the step (2) to freeze drying to obtain the yoghourt with sugar fruit granules. According to the invention, in the preparation process of the yoghourt with sugar fruit granules, the fermented milk is maintained at a low temperature of 0-6 DEG C for at least 10 h to form an after-mature flavor. In addition, the yoghourt with sugar fruit granules prepared by the method disclosed in the invention can be stored and transported at normal temperature, and is convenient to eat.
Description
Technical field
The present invention relates to the preparation field of Yoghourt, concrete, relate to a kind of preparation method of Yoghourt candy grain of freeze-drying, and the Yoghourt candy grain prepared by the method.
Background technology
Yoghourt take milk as raw material, after fermentation, and a kind of milk product obtained.Yoghourt remains all advantages of milk, and is easier to the absorption of human body, and the lactic acid bacteria contained in Yoghourt also has prebiotic function, is a kind of nutritional health food being more suitable for the mankind.
Sour milk product is main mainly with the liquid Yoghourt of coagulating type, agitating type in the market, this kind of Yoghourt all needs the cooperation of low temperature cold chain in the process of production, storage, sale, and the shelf-life is shorter, the purchase limiting the consumer in the area that some cold chains cannot cover eats.
In order to improve common sour milk Problems existing, on market also gradually occurred that the holding time is longer, do not need the sour milk powder series products of cold chain transportation, this series products mainly can be divided into two classes, one class uses milk powder to mix with leavening, after consumer buys, need add water redissolution, is positioned over the product fermented voluntarily in suitable thermal environment.Although this product shelf-life durations under dry powder is long, vigor can decline gradually in the process of normal temperature storage for leavening wherein, causes the uncertain of consumer's in use preparation time; In addition, because lack the sterilization process of raw milk, raw milk exists higher by the risk of living contaminants during the fermentation, there is food security hidden danger.Another kind of product is by the Yoghourt abrasive dust of freeze-drying, and add water time edible redissolution, and this kind of sour milk powder is edible more for convenience, but because the main component structure of Yoghourt is the casein micelles that acid cure is formed, water-soluble poor, reconstitute rear shape not good, affect the edible experience of consumer.
Therefore, need badly and develop a kind of easy to use, and flavor taste is all good, the sour milk product that shelf-life durations is long.
Summary of the invention
The object of the invention is to overcome above-mentioned defect, the preparation method of the Yoghourt candy grain providing a kind of long shelf-life, local flavor, mouthfeel all good and easy to use, and the Yoghourt candy grain prepared by the method.
To achieve these goals, the invention provides a kind of preparation method of Yoghourt candy grain, wherein, the method comprises:
(1) add leavening to the liquid Ruzhong of whole-fat milk powder of sterilizing to ferment, obtain acidified milk;
(2) acidified milk that step (1) obtains is cooled to 0-6 DEG C, and maintains at least 10h;
(3) material that step (2) obtains is carried out freeze drying, obtain described Yoghourt candy grain.
Preferably, the method that the liquid breast of whole-fat milk powder carries out sterilizing is comprised: the temperature of sterilizing is 90-95 DEG C, and the time of sterilizing is 4-6min.
Preferably, in step (1), with the liquid breast of the whole-fat milk powder of 100 weight portions for benchmark, the addition of described leavening is 0.01-0.03 weight portion; The condition of described fermentation comprises: the temperature of fermentation is 40-45 DEG C, fermentation time chien shih described in the pH value of acidified milk be 4.0-4.5.
Preferably, the method also comprises, and before described homogeneous, adds sugar in the liquid Ruzhong of described whole-fat milk powder; Wherein, with the liquid breast of the whole-fat milk powder of 100 weight portions for benchmark, the addition of described sugar is 4-8 weight portion.
Preferably, the method also comprises, and before step (1), liquid for whole-fat milk powder breast is carried out homogeneous, and the condition of described homogeneous comprises, and temperature is 55-65 DEG C, and pressure is 8-10MPa.
Preferably, the method also comprises, and before step (3), the method also comprises, and before step (3), in the material that step (2) obtains, adds edible glue, is preferably gelatin.
On the other hand, the invention provides the Yoghourt candy grain prepared by above method.
Adopt technical scheme of the present invention, in the preparation process of Yoghourt candy grain, by acidified milk is maintained at least 10 hours under the low temperature of 0-6 DEG C, effectively can improve local flavor and the mouthfeel of the Yoghourt candy grain of final preparation, and form sour milk product of the present invention being prepared into candy grain can directly eat, do not need to reconstitute, therefore, instant.Preferably in a case where, shelf-life of prepared Yoghourt candy grain, viable count, local flavor, mouthfeel and shape can be promoted further: by liquid for whole-fat milk powder breast sterilizing 4-6min at the temperature of 90-95 DEG C; Ferment at the temperature of 40-45 DEG C; Before step (1), under the pressure of the temperature of 55-65 DEG C and 8-10MPa, carry out homogeneous; Before step (3), in the material that step (2) obtains, add edible glue.In addition, the Yoghourt candy grain that prepared by method of the present invention can preserve transport at normal temperatures.
Other features and advantages of the present invention are described in detail in detailed description of the invention part subsequently.
Detailed description of the invention
Below the specific embodiment of the present invention is described in detail.Should be understood that, detailed description of the invention described herein, only for instruction and explanation of the present invention, is not limited to the present invention.
On the one hand, the invention provides a kind of preparation method of Yoghourt candy grain, wherein, the method comprises:
(1) add leavening to the liquid Ruzhong of whole-fat milk powder of sterilizing to ferment, obtain acidified milk;
(2) acidified milk that step (1) obtains is cooled to 0-6 DEG C, and maintains at least 10h;
(3) material that step (2) obtains is carried out freeze drying, obtain described Yoghourt candy grain.
Usually, in the preparation process of sour milk powder, after fermentation ends or after being cooled by acidified milk, directly enter freeze drying operation, or the acidified milk that obtains of fermenting is cooled to room temperature and again directly carries out freeze drying operation after homogeneous, thus obtain sour milk powder.But the present inventor finds in the process of research, by first the acidified milk obtained that ferments being cooled to 0-6 DEG C, in this temperature range, maintain at least 10h, and end article is prepared into the form of candy grain, effectively can extend local flavor and the mouthfeel of the product of final preparation.
Preferably, fermentation is obtained acidified milk and is cooled to 0-4 DEG C, and maintain 15-30h.
According to the present invention, the preparation method of the liquid breast of described whole-fat milk powder is not particularly limited, and such as, according to certain mass ratio, whole-fat milk powder and water can be carried out mixed dissolution.The ratio of described mixing, with the whole-fat milk powder of 10 weight portions for benchmark, the consumption of water can be 60-80 weight portion.
According to the present invention, method and the condition of carrying out liquid for the whole-fat milk powder of described sterilizing breast fermenting to prepare acidified milk can be the method for the fermentation raw material breast of this area routine and condition.But the present inventor finds, by the basis of original fermentation condition, suitable raising fermentation temperature, can make local flavor and the mouthfeel of the Yoghourt candy grain of final preparation, and also can promote shelf-life and the viable count of prepared Yoghourt candy grain.Preferably, described fermentation temperature is 40-45 DEG C, is more preferably 41-43 DEG C, most preferably is 42 DEG C.In addition, preferably, with the liquid breast of the whole-fat milk powder of 100 weight portions for benchmark, the addition of described leavening can be 0.01-0.03 weight portion, and the time of described fermentation preferably makes the pH value of described acidified milk be 4.0-4.5, is preferably 4-8h.
According to the present invention, described leavening can be the leavening of the fermentation raw material breast of this area routine, such as, can be the bacterial classification from conventional Pseudomonas such as lactobacillus, streptococcus, Leuconostocs.In addition, in order to improve the nutrition condition of gained Yoghourt candy grain further, described leavening also preferably includes other probiotic powders, such as, it can be the probiotic powder from Bifidobacterium, Lactococcus etc., according to a kind of concrete embodiment of the present invention, described leavening can for being the leavening of YF-L881 purchased from Ke Hansen model.
According to the present invention, liquid for whole-fat milk powder breast being carried out sterilizing with the method for the liquid breast of the whole-fat milk powder preparing sterilizing can, for the method for raw milk being carried out to sterilizing of this area routine, such as, can be pasteurization.Be more preferably high temperature pasteurization, described sterilizing can at the temperature of 90-95 DEG C sterilizing 4-6min.
In order to make final gained Yoghourt candy grain more stable in the process of preserving, system is more homogeneous, according to one embodiment of the present invention, before by liquid for described whole-fat milk powder newborn sterilizing, preferably liquid for whole-fat milk powder breast is carried out homogeneous, the condition of described homogeneous can be the processing condition of this area routine.But the present inventor finds, by preferably controlling the temperature of homogeneous at 55-65 DEG C, pressure preferably controls when 8-10MPa, and final gained Yoghourt candy grain is more stable, and system is more homogeneous.
According to the present invention, in order to ensure final gained Yoghourt candy grain mouthfeel, also preferred before liquid for whole-fat milk powder breast is carried out homogeneous, sugar is added in the liquid Ruzhong of described whole-fat milk powder, the addition of described sugar can adjust in certain scope according to the taste of consumer and demand, and the present invention is to this not special restriction.But the present inventor finds, when the addition of sugar is controlled, with the liquid breast of the whole-fat milk powder of 100 weight portions for benchmark, when adding 4-8 weight portion, the acidity of described sugar and fermentation can play collaborative effect, the flavor taste of final gained Yoghourt candy grain is further improved, and can shelf life be improved.Wherein, described sugar is preferably sucrose.
According to the present invention, in order to improve the characteristic of prepared Yoghourt candy grain further, the method also comprises, and before step (3), cools in the material obtained add edible glue to step (2).Preferably, described edible glue is selected from gelatin and/or agar.
Described edible glue, the concentration of preferred edible glue is preferably 1-8 % by weight, and the temperature of sol solution is preferably 40-50 DEG C, and with acidified milk described in 100 weight portions for benchmark, addition is preferably 0.5-5 weight portion.
According to the taste of consumer, before the present invention is also preferably included in and adds edible glue or in process, cool to step (2) in the material obtained and add fruit powder and/or fruit grain.Described fruit powder and/or fruit grain can be fruit powder and/or the fruit grain of this area routine use.Described fruit powder such as can be but be not limited to, strawberry powder, yellow peach powder; Described fruit grain such as can be but be not limited to, coconut palm fruit grain, yellow peach grain, the fruit particles such as red date grain.
To the shape of described Yoghourt candy grain and size, there is no particular limitation in the present invention, and this can be prepared into various shape according to the hobby of consumer.Concrete, the acidified milk of after-ripening (preferably through as above processing, such as, adding the acidified milk of edible glue, optional fruit powder or fruit grain) can be joined in difform mould, and then freeze drying.
According to the present invention, the method for described freeze-drying can be the cryodesiccated method that this area routine uses, such as, to be added after acidified milk cooling in mould, is positioned in freeze drier by the mould of the acidified milk be equipped with after treatment.In freeze drier, material is first through quick-frozen, and temperature is reduced to subzero 40 DEG C to subzero 30 DEG C, after work chamber is found time, be heated, temperature of heating plate remains on 25-30 DEG C, but material is in dry run, temperature remain at subzero 15 DEG C to subzero 10 DEG C (freeze temperatures).The dry time preferably makes the water content of dry rear gained Yoghourt candy grain be less than 3 % by weight.Because in heat drying process, temperature of charge remains at low-temperature condition, even if thus the vigor of lactic acid bacteria also can effectively be ensured in the process of preserving.
According to the present invention, the Yoghourt candy grain after freeze drying can directly can put goods on the market after the operations such as the packaging in later stage.
According to the present invention, term " whole-fat milk powder " refers to pure breast for raw material (such as, cow's milk or sheep breast), through powder (block) the shape product that concentrated, drying are made.With pure breast produce, substantially maintain original nutritional labeling in Ruzhong, protein content is not less than 24 % by weight, and fat content is not less than 26 % by weight, and lactose content is not less than 37 % by weight.
Below will be described the present invention by embodiment.In following examples and comparative example,
Whole-fat milk powder is purchased from Guangzhou De Ligao foreign trade Co., Ltd; Leavening is purchased from Ke Hansen model YF-L881; Gelatin is purchased from Henan Feng Lu food additives Co., Ltd.
Embodiment 1
The present embodiment is for illustration of the preparation method of Yoghourt candy grain provided by the invention
(1) preparation of the liquid breast of whole-fat milk powder
According to the weight ratio of 1:7 by whole-fat milk powder and water mixed dissolution, obtain the liquid breast of whole-fat milk powder, then add sucrose wherein, addition makes the concentration of whole-fat milk powder liquid Ruzhong sucrose be 6 % by weight.
(2) homogeneous
By the heating material to 60 DEG C that step (1) obtains, and the pressure of 8-10MPa is kept to carry out homogeneous process.
(3) sterilizing
90-95 DEG C is adopted to keep the high temperature Pasteur method of 5min to carry out sterilizing to the material after step (2) homogeneous.42 DEG C are cooled to after sterilizing.
(4) ferment
The liquid Ruzhong of whole-fat milk powder being down to the sterilizing of 42 DEG C to temperature adds leavening, inoculum concentration 0.2 weight ‰, standing for fermentation 5h, fermentation temperature 42 DEG C.
(5) after-ripening is cooled
The acidified milk of fermentation ends is squeezed into cooling tank and is cooled to 0-4 DEG C, place after-ripening in 24 hours.
(6) reverse mould is shaping
After after-ripening terminates, compound concentration is the gelatin of 4 % by weight concentration, temperature is maintained 45 DEG C, with peristaltic pump, gelatin and afterripening fermentation breast are flowed injection high speed mixer altogether with the flow-rate ratio of 3:100, then by instillation machine, quantitatively the Yoghourt material mixing gelatin is added mould, normal temperature places 30min, to the material condensation in mould.
(7) freeze drying
After material condensation, mould is put into freeze dryer freeze-drying, the temperature of freeze-drying is-35 DEG C, and the time of freeze-drying makes the water content of gained Yoghourt candy grain be 3 % by weight.
Embodiment 2
The present embodiment is for illustration of the preparation method of Yoghourt candy grain provided by the invention
(1) preparation of the liquid breast of whole-fat milk powder
According to the weight ratio of 1:6 by whole-fat milk powder and water mixed dissolution, obtain the liquid breast of whole-fat milk powder, then add sucrose wherein, addition makes the concentration of whole-fat milk powder liquid Ruzhong sucrose be 4 % by weight.
(2) homogeneous
By the heating material to 55 DEG C that step (1) obtains, under the pressure of 8-10MPa, carry out homogeneous.
(3) sterilizing
90-95 DEG C is adopted to keep the high temperature Pasteur method of 4min to carry out sterilizing to the material after step (2) homogeneous.45 DEG C are cooled to after sterilizing.
(4) ferment
The liquid Ruzhong of whole-fat milk powder being down to the sterilizing of 45 DEG C to temperature adds leavening, inoculum concentration 0.1 ‰, standing for fermentation 4h, fermentation temperature 45 DEG C.
(5) after-ripening is cooled
The acidified milk of fermentation ends is squeezed into cooling tank and is cooled to 0-6 DEG C, place after-ripening in 20 hours.
(6) reverse mould is shaping
After after-ripening terminates, compound concentration is the gelatin of 5 % by weight concentration, temperature is maintained 45 DEG C, with peristaltic pump, gelatin and afterripening fermentation breast are flowed injection high speed mixer altogether with the flow-rate ratio of 0.5:100, then by instillation machine, quantitatively the Yoghourt material mixing gelatin is added mould, normal temperature places 30min, to the material condensation in mould.
(7) freeze drying
After material condensation, mould is put into freeze dryer freeze-drying, the temperature of freeze-drying is-30 DEG C, and the time of freeze-drying makes the water content of gained Yoghourt candy grain be 3 % by weight.
Embodiment 3
The present embodiment is for illustration of the preparation method of Yoghourt candy grain provided by the invention
(1) preparation of the liquid breast of whole-fat milk powder
According to the weight ratio of 1:8 by whole-fat milk powder and water mixed dissolution, obtain the liquid breast of whole-fat milk powder, then add sucrose wherein, addition makes the concentration of whole-fat milk powder liquid Ruzhong sucrose be 8 % by weight.
(2) homogeneous
By the heating material to 65 DEG C that step (1) obtains, and carry out homogeneous under the pressure of 8-10MPa.
(3) sterilizing
90-95 DEG C is adopted to keep the high temperature Pasteur method of 6min to carry out sterilizing to the material after step (2) homogeneous.40 DEG C are cooled to after sterilizing.
(4) ferment
The liquid Ruzhong of whole-fat milk powder being down to the sterilizing of 40 DEG C to temperature adds leavening, inoculum concentration 0.3 ‰, standing for fermentation 6h, fermentation temperature 40 DEG C.
(5) after-ripening is cooled
The acidified milk of fermentation ends is squeezed into cooling tank and is cooled to 0-5 DEG C, place after-ripening in 10 hours.
(6) reverse mould is shaping
After after-ripening terminates, compound concentration is the gelatin of 0.5 % by weight concentration, temperature is maintained 45 DEG C, with peristaltic pump, gelatin and Yoghourt are flowed injection high speed mixer altogether with the flow-rate ratio of 5:100, then by instillation machine, quantitatively the Yoghourt material mixing gelatin is added mould, normal temperature places 30min, to the material condensation in mould.
(7) freeze drying
After material condensation, mould is put into freeze dryer freeze-drying, the temperature of freeze-drying is-40 DEG C, and the time of freeze-drying makes the water content of gained Yoghourt candy grain be 3 % by weight.
Embodiment 4
The present embodiment is for illustration of the preparation method of Yoghourt candy grain provided by the invention
Yoghourt candy grain is prepared according to the method for embodiment 1, unlike, in step (4), the temperature of fermentation is 33 DEG C.
Embodiment 5
The present embodiment is for illustration of the preparation method of Yoghourt candy grain provided by the invention
Yoghourt candy grain is prepared according to the method for embodiment 1, unlike, in step (1), the addition of sucrose makes its concentration be 2.5 % by weight.
Embodiment 6
The present embodiment is for illustration of the preparation method of Yoghourt candy grain provided by the invention
Yoghourt candy grain is prepared according to the method for embodiment 1, unlike, in step (2), homogeneous carries out at normal temperatures, and pressure is 16-18MPa.
Embodiment 7
The present embodiment is for illustration of the preparation method of Yoghourt candy grain provided by the invention
Yoghourt candy grain is prepared according to the method for embodiment 1, unlike, do not comprise the operation that step (6) adds gelatin, after cooling after-ripening, directly carry out freeze-drying.
Comparative example 1
This comparative example is for illustration of the preparation method of the Yoghourt candy grain of reference
Yoghourt candy grain is prepared according to the method for embodiment 1, unlike, do not comprise the step of cooling after-ripening.
Comparative example 2
This comparative example is for illustration of the preparation method of the Yoghourt candy grain of reference
Yoghourt candy grain is prepared according to the method for embodiment 1, unlike,
In step (1), the addition of sucrose makes its concentration be 2.5 % by weight;
Between step (2) and (3), also comprise the step of liquid for whole-fat milk powder breast being carried out Vacuum Concentration, being concentrated into contents on dry basis is 45 % by weight;
The step (5) of cooling after-ripening is replaced with the step of again carrying out homogeneous, and homogeneous carries out at normal temperatures, and pressure is 16-18MPa.
Test case
(1) mensuration of shelf-life
At 37 DEG C preserve test, by taste, determine that taste starts to occur the time of marked change, determine the shelf-life of product, average number is 6, the age 20-40 year between, each 3 of men and women.
(2) viable bacteria content
Adopt viable bacteria counting method, take 1g product, pulverize, dissolve in SPSS, after gradient dilution, cultivate counting (37 DEG C of constant temperature culture 48h) with the dull and stereotyped tilt-pour process of MRS solid medium.
(3) sensory evaluation
Carry out local flavor, profile and mouthfeel sensory evaluation according to following standard to prepared Yoghourt candy grain, evaluation group is 6 people, the age between 20-40 year, each 3 of men and women.
Table 1
Adopt technical scheme of the present invention, in the preparation process of Yoghourt candy grain, by acidified milk is maintained at least 10 hours under the low temperature of 0-6 DEG C, local flavor and the mouthfeel of product can be improved.Preferably in a case where, the above performance of prepared Yoghourt candy grain can be promoted further: ferment at the temperature of 40-45 DEG C; Before step (1), under the pressure of the temperature of 55-65 DEG C and 8-10MPa, carry out homogeneous; Before step (3), in the material that step (2) obtains, add edible glue.Further, as shown in table 1, above treatment conditions can play good synergy.In addition, Yoghourt candy grain prepared by method of the present invention can preserve transport at normal temperatures, and does not need to reconstitute i.e. edible.
More than describe the preferred embodiment of the present invention in detail; but the present invention is not limited to the detail in above-mentioned embodiment, within the scope of technical conceive of the present invention; can carry out multiple simple variant to technical scheme of the present invention, these simple variant all belong to protection scope of the present invention.
It should be noted that in addition, each the concrete technical characteristic described in above-mentioned detailed description of the invention, in reconcilable situation, can be combined by any suitable mode.In order to avoid unnecessary repetition, the present invention illustrates no longer separately to various possible combination.
In addition, also can be combined between various different embodiment of the present invention, as long as it is without prejudice to thought of the present invention, it should be considered as content disclosed in this invention equally.
Claims (9)
1. a preparation method for Yoghourt candy grain, is characterized in that, the method comprises:
(1) add leavening to the liquid Ruzhong of whole-fat milk powder of sterilizing to ferment, obtain acidified milk;
(2) acidified milk that step (1) obtains is cooled to 0-6 DEG C, and maintains at least 10h;
(3) material that step (2) obtains is carried out freeze drying, obtain described Yoghourt candy grain.
2. method according to claim 1, wherein, comprises the method that the liquid breast of whole-fat milk powder carries out sterilizing: the temperature of sterilizing is 90-95 DEG C, and the time of sterilizing is 4-6min.
3. method according to claim 1 and 2, wherein, in step (1), with the liquid breast of the whole-fat milk powder of 100 weight portions for benchmark, the addition of described leavening is 0.01-0.03 weight portion; The condition of described fermentation comprises: the temperature of fermentation is 40-45 DEG C, fermentation time chien shih described in the pH value of acidified milk be 4.0-4.5;
Preferably, the bacterial classification in described leavening be selected from lactobacillus, streptococcus, Leuconostoc, Bifidobacterium and lactococcus one or more.
4. according to the method in claim 1-3 described in any one, wherein, the method also comprises, and before step (1), liquid for whole-fat milk powder breast is carried out homogeneous, and the condition of described homogeneous comprises, and temperature is 55-65 DEG C, and pressure is 8-10MPa.
5. method according to claim 4, wherein, the method also comprises, and before described homogeneous, adds sugar in the liquid Ruzhong of described whole-fat milk powder; Wherein, with the liquid breast of the whole-fat milk powder of 100 weight portions for benchmark, the addition of described sugar is 4-8 weight portion; Wherein, described sugar is preferably sucrose.
6. according to the method in claim 1-5 described in any one, wherein, the method also comprises, and before step (3), in the material that step (2) obtains, adds edible glue; Preferably, described edible glue is gelatin and/or agar.
7. method according to claim 6, wherein, with acidified milk described in 100 weight portions for benchmark, the addition of described edible glue is 0.5-5 weight portion; Preferably, the concentration of described edible glue is 1-8 % by weight, joins in the material that step (2) obtains with the solution form of 40-50 DEG C.
8. the method according to claim 6 or 7, wherein, the method also comprises, and before adding described edible glue or in process, adds fruit powder and/or fruit grain in the material that step (2) obtains.
9. Yoghourt candy grain prepared by the method in claim 1-8 described in any one.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109090317A (en) * | 2018-07-04 | 2018-12-28 | 江苏派乐滋食品有限公司 | A kind of infitration type freeze-dried strawberry processing method and infitration type freeze-dried strawberry |
| CN112586588A (en) * | 2020-12-08 | 2021-04-02 | 安徽兆龙食品有限公司 | Yogurt candy granules and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112586588A (en) * | 2020-12-08 | 2021-04-02 | 安徽兆龙食品有限公司 | Yogurt candy granules and preparation method thereof |
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| CN104886325B (en) | 2018-08-24 |
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