CN104886325B - A kind of Yoghourt candy grain and preparation method thereof - Google Patents
A kind of Yoghourt candy grain and preparation method thereof Download PDFInfo
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Abstract
The present invention relates to the preparation field of Yoghourt, a kind of Yoghourt candy grain and preparation method thereof is specifically disclosed, this method includes：(1) leavening is added into the whole-fat milk powder liquid milk of sterilizing to ferment, obtains acidified milk；(2) acidified milk that step (1) obtains is cooled to 06 DEG C, and maintains at least 10h；(3) material that step (2) obtains is freeze-dried, obtains the Yoghourt candy grain.According to the present invention, in the preparation process of Yoghourt candy grain, by acidified milk is maintained in a low temperature of 06 DEG C at least 10 hours to form after-ripening flavor.In addition, Yoghourt candy grain prepared by the method for the present invention can preserve transport at normal temperatures, and it is convenient.
Description
Technical field
The present invention relates to the preparation fields of Yoghourt, specifically, it is related to a kind of preparation method of the Yoghourt candy grain of freeze-drying, with
And the Yoghourt candy grain prepared by this method.
Background technology
Yoghourt be using milk as raw material, after fermented, a kind of obtained milk product.Yoghourt remains all excellent of milk
Point, and it is easier to the absorption of human body, the lactic acid bacteria contained in Yoghourt also has prebiotic function, is that one kind being more suitable for the mankind
Nutritional health food.
Currently on the market sour milk product mostly with coagulating type, stirred type liquid Yoghourt based on, this kind of Yoghourt production, storage
Deposit, sell during be required for the cooperation of low temperature cold chain, and the shelf-life is shorter, limits the area that some cold chains can not cover
Consumer purchase it is edible.
In order to improve common sour milk there are the problem of, it is longer also gradually to occur the holding time in the market, does not need cold
The sour milk powder class product of chain transport, this kind of product can be mainly divided into two classes, and one kind is mixed with leavening using milk powder, consumption
After person's purchase, water need to be added to redissolve, be positioned over the product voluntarily to ferment in suitable thermal environment.Although this product is in dry powder-shaped
Shelf-life durations are long under state, but leavening therein vigor during normal temperature storage can gradually decline, and cause
Consumer's preparation time in use is not known；In addition, because lacking the sterilization process of raw milk, raw material during the fermentation
Breast is there are the higher risk by living contaminants, and there are food safety hazards.Another kind of product is the Yoghourt milling that will be lyophilized, food
Used time adds water to redissolve, this kind of sour milk powder eat it is more convenient, but because Yoghourt main component structure be acid cure formed junket egg
White glue beam, water-soluble poor, it is bad to reconstitute rear shape, influences the edible experience of consumer.
Therefore, a kind of easy to use there is an urgent need for developing, and flavor taste is all good, the sour milk product of shelf-life durations length.
Invention content
The purpose of the invention is to overcome drawbacks described above, provide that a kind of long shelf-life, flavor, mouthfeel be all good and user
Just the preparation method of Yoghourt candy grain, and the Yoghourt candy grain that is prepared by this method.
To achieve the goals above, the present invention provides a kind of preparation methods of Yoghourt candy grain, wherein this method packet
It includes：
(1) leavening is added into the whole-fat milk powder liquid milk of sterilizing to ferment, obtains 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 freeze-dried, obtains the Yoghourt candy grain.
Preferably, the method to sterilize to whole-fat milk powder liquid milk includes：The temperature of sterilizing is 90-95 DEG C, sterilizing
Time is 4-6min.
Preferably, in step (1), on the basis of the whole-fat milk powder liquid milk of 100 parts by weight, the addition of the leavening
Amount is 0.01-0.03 parts by weight；The condition of the fermentation includes：The temperature of fermentation is 40-45 DEG C, and the time of fermentation makes the hair
The pH value of kefir milk is 4.0-4.5.
Preferably, this method further includes that before the homogeneous, sugar is added in the whole-fat milk powder liquid milk；Wherein, with
On the basis of the whole-fat milk powder liquid milk of 100 parts by weight, the additive amount of the sugar is 4-8 parts by weight.
Preferably, this method further includes that before step (1), whole-fat milk powder liquid milk is carried out homogeneous, the homogeneous
Condition includes that temperature is 55-65 DEG C, pressure 8-10MPa.
Preferably, this method further includes that before step (3), this method further includes, before step (3), to step
(2) edible glue, preferably gelatin are added in the material obtained.
On the other hand, the present invention provides the Yoghourt candy grains prepared by above method.
Technical solution using the present invention, in the preparation process of Yoghourt candy grain, by the way that acidified milk is low at 0-6 DEG C
Temperature is lower to be maintained at least 10 hours, can be effectively improved the flavor and taste of the Yoghourt candy grain finally prepared, and will be of the invention
Sour milk product be prepared into the form of candy grain and can directly eat, need not reconstitute, it is therefore, convenient.It is preferred that following
In the case of, shelf-life, viable count, flavor, mouthfeel and the shape of prepared Yoghourt candy grain can be promoted further：It will
Whole-fat milk powder liquid milk sterilizes 4-6min at a temperature of 90-95 DEG C；It ferments at a temperature of 40-45 DEG C；Step (1) it
Before, carry out homogeneous at 55-65 DEG C of temperature and the pressure of 8-10MPa；Before step (3), in the material obtained to step (2)
Edible glue is added.In addition, Yoghourt candy grain prepared by the method for the present invention can preserve transport at normal temperatures.
Other features and advantages of the present invention will be described in detail in subsequent specific embodiment part.
Specific implementation mode
The specific implementation mode of the present invention is described in detail below.It should be understood that described herein specific
Embodiment is merely to illustrate and explain the present invention, and is not intended to restrict the invention.
On the one hand, the present invention provides a kind of preparation methods of Yoghourt candy grain, wherein this method includes：
(1) leavening is added into the whole-fat milk powder liquid milk of sterilizing to ferment, obtains 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 freeze-dried, obtains the Yoghourt candy grain.
In general, in the preparation process of sour milk powder, freezing is directly entered after after fermentation either cooling down acidified milk
Drying process, or the acidified milk that fermentation obtains is cooled to room temperature and directly carries out freeze-drying process after homogeneous again, from
And obtain sour milk powder.But the present inventor has found in the course of the study, is cooled down by the acidified milk for first obtaining fermentation
To 0-6 DEG C, at least 10h is maintained within this temperature range, and end article is prepared into the form of candy grain, can effectively be prolonged
The flavor and taste of the long product finally prepared.
Preferably, fermentation is obtained into acidified milk and is cooled to 0-4 DEG C, and maintain 15-30h.
According to the present invention, the preparation method of the whole-fat milk powder liquid milk is not particularly limited, for example, can be according to one
Whole-fat milk powder and water are carried out mixed dissolution by fixed mass ratio.The ratio of the mixing, using the whole-fat milk powder of 10 parts by weight as base
The dosage of standard, water can be 60-80 parts by weight.
According to the present invention, the whole-fat milk powder liquid milk of the sterilizing is fermented to prepare the method and condition of acidified milk
It can be the method and condition of the fermentation raw material breast of this field routine.But it was found by the inventors of the present invention that by original fermentation
On the basis of condition, raising fermentation temperature appropriate enables to the flavor and taste of Yoghourt candy grain finally prepared, and
Also shelf-life and the viable count of prepared Yoghourt candy grain can be promoted.Preferably, the fermentation temperature is 40-45 DEG C, more
Preferably 41-43 DEG C, most preferably 42 DEG C.Additionally, it is preferred that, it is described on the basis of the whole-fat milk powder liquid milk of 100 parts by weight
The addition of leavening can be 0.01-0.03 parts by weight, and the time of the fermentation is preferably so that the pH value of the acidified milk is
4.0-4.5 preferably 4-8h.
According to the present invention, the leavening can be the leavening of the fermentation raw material breast of this field routine, for example, can be
Strain from the conventional Pseudomonas such as lactobacillus, streptococcus, Leuconostoc.In addition, in order to further improve gained Yoghourt
The nutrition condition of candy grain, the leavening further preferably include other probiotic powders, for example, can be from Bifidobacterium,
The probiotic powder of Lactococcus etc., according to a kind of specific embodiment of the present invention, the leavening can be purchased from section's Hansen
The leavening of model YF-L881.
According to the present invention, whole-fat milk powder liquid milk is sterilized can in the method for preparing the whole-fat milk powder liquid milk of sterilizing
The method of this field routine to sterilize to raw milk is thought, for example, can be pasteurization.More preferably high temperature Pasteur is gone out
Bacterium, the sterilizing can sterilize 4-6min at a temperature of 90-95 DEG C.
In order to make final gained Yoghourt candy grain more stablize during preservation, system is more uniform, according to this hair
Whole-fat milk powder liquid milk is preferably carried out homogeneous by a kind of bright embodiment before the whole-fat milk powder liquid milk sterilizes,
The condition of the homogeneous can be the processing condition of this field routine.But it was found by the inventors of the present invention that by by the temperature of homogeneous
Degree is preferably controlled in 55-65 DEG C, in the case that pressure is preferably controlled in 8-10MPa, and final gained Yoghourt candy grain is more stablized,
System is more uniform.
According to the present invention, in order to ensure final gained Yoghourt candy grain mouthfeel, further preferably by whole-fat milk powder liquid milk into
Before row homogeneous, sugar is added in the whole-fat milk powder liquid milk, the additive amount of the sugar can be according to the taste and need of consumer
It asks and is adjusted in a certain range, the present invention is not particularly limited this.But it will it was found by the inventors of the present invention that working as
The additive amount control of sugar exists, described in the case of adding 4-8 parts by weight on the basis of the whole-fat milk powder liquid milk of 100 parts by weight
Sugar and the acidity of fermentation can play the role of collaboration so that the flavor taste of final gained Yoghourt candy grain is further changed
It is kind, and shelf life can also be improved.Wherein, the sugar is preferably sucrose.
According to the present invention, in order to further increase the characteristic of prepared Yoghourt candy grain, this method further includes, in step
(3) before, edible glue is added into the cooling obtained material of step (2).Preferably, the edible glue is selected from gelatin and/or fine jade
Fat.
The concentration of the edible glue, preferably edible glue is preferably 1-8 weight %, and the temperature of sol solution is preferably 40-50
DEG C, on the basis of acidified milk described in 100 parts by weight, addition is preferably 0.5-5 parts by weight.
According to the taste of consumer, the present invention is further preferably included in before or during edible glue is added, cold to step (2)
But fruit powder and/or fruit are added in the material obtained.The fruit powder and/or fruit can be fruit powder commonly used in the art
And/or fruit.The fruit powder for example can be but be not limited to, strawberry powder, yellow peach powder；The fruit for example can be but unlimited
In, coconut grain, yellow peach grain, the fruit particles such as jujube grain.
There is no particular limitation for shape and size of the present invention to the Yoghourt candy grain, this can be according to consumer's
Hobby is prepared into variously-shaped.Specifically, can be by the acidified milk of after-ripening (preferably through processing as above, for example, being added edible
The acidified milk of glue, optional fruit powder or fruit) it is added in mold of different shapes, then it is freeze-dried again.
According to the present invention, the method for the freeze-drying can be the method for freeze-drying commonly used in the art, for example, waiting for
It is added in mold after acidified milk cooling, the mold equipped with acidified milk after processing is positioned in freeze drier.Cold
In lyophilizer, for material first through quick-frozen, temperature is reduced to subzero 40 DEG C to subzero 30 DEG C, after work chamber evacuates, is heated,
Temperature of heating plate is maintained at 25-30 DEG C, but material is in the drying process, and temperature remains at subzero 15 DEG C to subzero 10 DEG C
(freeze temperature).The dry time is preferably so that the water content of gained Yoghourt candy grain is 3 weight % or less after dry.Due to adding
Temperature of charge remains at low-temperature condition during heated drying, thus the vigor of lactic acid bacteria can during preservation
Access effective guarantee.
According to the present invention, it is freeze-dried after Yoghourt candy grain can be direct after the processes such as the packaging in later stage
It puts goods on the market.
According to the present invention, term " whole-fat milk powder " refers to pure breast for raw material (for example, cow's milk or sheep breast), concentrated, dry
Powder (block) shape product made of dry.With pure breast production, original nutritional ingredient in breast is maintained substantially, protein content is not low
In 24 weight %, fat content is not less than 26 weight %, and lactose content is not less than 37 weight %.
The present invention will be described in detail by way of examples below.In following embodiment and comparative example,
Whole-fat milk powder is purchased from Guangzhou De Ligao foreign trades Co., Ltd；Leavening is purchased from section Hansen model YF-L881；
Gelatin is purchased from Henan Feng Lu food additives Co., Ltd.
Embodiment 1
The present embodiment is used to illustrate the preparation method of Yoghourt candy grain provided by the invention
(1) preparation of whole-fat milk powder liquid milk
According to 1:Whole-fat milk powder and water mixed dissolution are obtained whole-fat milk powder liquid milk by 7 weight ratio, are then added thereto
Enter sucrose, additive amount makes a concentration of 6 weight % of sucrose in whole-fat milk powder liquid milk.
(2) homogeneous
The material that step (1) obtains is heated to 60 DEG C, and the pressure of 8-10MPa is kept to carry out homogenization.
(3) it sterilizes
It is sterilized to the material after step (2) homogeneous using the high temperature Pasteur method of 90-95 DEG C of holding 5min.It is cold after sterilizing
But to 42 DEG C.
(4) it ferments
It is down to temperature in the whole-fat milk powder liquid milk of 42 DEG C of sterilizing and leavening is added, 0.2 weight ‰ of inoculum concentration is stood
Ferment 5h, 42 DEG C of fermentation temperature.
(5) cooling after-ripening
The acidified milk of fermentation ends is squeezed into cooling tank and is cooled to 0-4 DEG C, places after-ripening in 24 hours.
(6) reverse mould is molded
After after-ripening, compound concentration is the gelatin of 4 weight % concentration, and temperature is maintained 45 DEG C, will be bright with peristaltic pump
Glue and afterripening fermentation breast are with 3:100 flow-rate ratio flows injection high speed mixer altogether will quantitatively mix bright then by instillation machine
Mold, room temperature 30min, until the material condensation in mold is added in the Yoghourt material of glue.
(7) it is freeze-dried
After material condensation, mold is put into freeze dryer freeze-drying, the temperature of freeze-drying is -35 DEG C, and the time of freeze-drying makes gained
The water content of Yoghourt candy grain is 3 weight %.
Embodiment 2
The present embodiment is used to illustrate the preparation method of Yoghourt candy grain provided by the invention
(1) preparation of whole-fat milk powder liquid milk
According to 1:Whole-fat milk powder and water mixed dissolution are obtained whole-fat milk powder liquid milk by 6 weight ratio, are then added thereto
Enter sucrose, additive amount makes a concentration of 4 weight % of sucrose in whole-fat milk powder liquid milk.
(2) homogeneous
The material that step (1) obtains is heated to 55 DEG C, homogeneous is carried out under the pressure of 8-10MPa.
(3) it sterilizes
It is sterilized to the material after step (2) homogeneous using the high temperature Pasteur method of 90-95 DEG C of holding 4min.It is cold after sterilizing
But to 45 DEG C.
(4) it ferments
It is down to temperature in the whole-fat milk powder liquid milk of 45 DEG C of sterilizing and leavening is added, inoculum concentration 0.1 ‰, standing for fermentation
4h, 45 DEG C of fermentation temperature.
(5) cooling after-ripening
The acidified milk of fermentation ends is squeezed into cooling tank and is cooled to 0-6 DEG C, places after-ripening in 20 hours.
(6) reverse mould is molded
After after-ripening, compound concentration is the gelatin of 5 weight % concentration, and temperature is maintained 45 DEG C, will be bright with peristaltic pump
Glue and afterripening fermentation breast are with 0.5:100 flow-rate ratio flows injection high speed mixer altogether will quantitatively mix then by instillation machine
Mold, room temperature 30min, until the material condensation in mold is added in the Yoghourt material of gelatin.
(7) it is freeze-dried
After material condensation, mold is put into freeze dryer freeze-drying, the temperature of freeze-drying is -30 DEG C, and the time of freeze-drying makes gained
The water content of Yoghourt candy grain is 3 weight %.
Embodiment 3
The present embodiment is used to illustrate the preparation method of Yoghourt candy grain provided by the invention
(1) preparation of whole-fat milk powder liquid milk
According to 1:Whole-fat milk powder and water mixed dissolution are obtained whole-fat milk powder liquid milk by 8 weight ratio, are then added thereto
Enter sucrose, additive amount makes a concentration of 8 weight % of sucrose in whole-fat milk powder liquid milk.
(2) homogeneous
The material that step (1) obtains is heated to 65 DEG C, and carries out homogeneous under the pressure of 8-10MPa.
(3) it sterilizes
It is sterilized to the material after step (2) homogeneous using the high temperature Pasteur method of 90-95 DEG C of holding 6min.It is cold after sterilizing
But to 40 DEG C.
(4) it ferments
It is down to temperature in the whole-fat milk powder liquid milk of 40 DEG C of sterilizing and leavening is added, inoculum concentration 0.3 ‰, standing for fermentation
6h, 40 DEG C of fermentation temperature.
(5) cooling after-ripening
The acidified milk of fermentation ends is squeezed into cooling tank and is cooled to 0-5 DEG C, places after-ripening in 10 hours.
(6) reverse mould is molded
After after-ripening, compound concentration is the gelatin of 0.5 weight % concentration, and temperature is maintained 45 DEG C, will with peristaltic pump
Gelatin and Yoghourt are with 5:100 flow-rate ratio flows injection high speed mixer altogether, quantitative to mix gelatin then by instillation machine
Mold, room temperature 30min, until the material condensation in mold is added in Yoghourt material.
(7) it is freeze-dried
After material condensation, mold is put into freeze dryer freeze-drying, the temperature of freeze-drying is -40 DEG C, and the time of freeze-drying makes gained
The water content of Yoghourt candy grain is 3 weight %.
Embodiment 4
The present embodiment is used to illustrate 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
℃。
Embodiment 5
The present embodiment is used to illustrate 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 a concentration of 2.5 weight %.
Embodiment 6
The present embodiment is used to illustrate the preparation method of Yoghourt candy grain provided by the invention
Prepare Yoghourt candy grain according to the method for embodiment 1, unlike, in step (2), homogeneous at normal temperatures into
Row, and pressure is 16-18MPa.
Embodiment 7
The present embodiment is used to illustrate 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 include the operation that gelatin is added in step (6),
It is directly lyophilized after cooling after-ripening.
Comparative example 1
This comparative example is used to illustrate 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 include the steps that cooling after-ripening.
Comparative example 2
This comparative example is used to illustrate 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 a concentration of 2.5 weight %；
Further include the steps that being concentrated in vacuo whole-fat milk powder liquid milk between step (2) and (3), is concentrated into butt
Content is 45 weight %；
(5) the step of cooling after-ripening are replaced with into the step of carrying out homogeneous again, homogeneous carries out at normal temperatures, and pressure
For 16-18MPa.
Test case
(1) measurement of shelf-life
Test is preserved at 37 DEG C, by tasting, is determined that the time of significant changes takes place in taste, is determined the guarantor of product
Matter phase, average number are 6, the age between 20-40 Sui, each 3 of men and women.
(2) viable bacteria content
Using viable bacteria counting method, 1g products are weighed, is crushed, is dissolved in sterile saline, after gradient dilution, use MRS
Solid medium tablets tilt-pour process culture counts (37 DEG C of constant temperature incubation 48h).
(3) sensory evaluation
Flavor, shape and mouthfeel sensory evaluation are carried out to prepared Yoghourt candy grain according to following standard, evaluation is small
Group be 6 people, the age between 20-40 Sui, each 3 of men and women.
Table 1
Technical solution using the present invention, in the preparation process of Yoghourt candy grain, by the way that acidified milk is low at 0-6 DEG C
Temperature is lower to be maintained at least 10 hours, and the flavor and taste of product can be improved.It is preferred that in a case where, prepared Yoghourt candy
The above performance of grain can be promoted further：It ferments at a temperature of 40-45 DEG C；Before step (1), in 55-65
DEG C temperature and 8-10MPa pressure under carry out homogeneous；It is added before step (3), in the material obtained to step (2) edible
Glue.Also, as shown in Table 1, the above treatment conditions can play good synergistic effect.In addition, prepared by the method for the present invention
Yoghourt candy grain can preserve transport at normal temperatures, and need not reconstitute that it can be served.
The preferred embodiment of the present invention has been described above in detail, still, during present invention is not limited to the embodiments described above
Detail can carry out a variety of simple variants to technical scheme of the present invention within the scope of the technical concept of the present invention, this
A little simple variants all belong to the scope of protection of the present invention.
It is further to note that specific technical features described in the above specific embodiments, in not lance
In the case of shield, it can be combined by any suitable means.In order to avoid unnecessary repetition, the present invention to it is various can
The combination of energy no longer separately illustrates.
In addition, various embodiments of the present invention can be combined randomly, as long as it is without prejudice to originally
The thought of invention, it should also be regarded as the disclosure of the present invention.
Claims (5)
1. a kind of preparation method of Yoghourt candy grain, which is characterized in that this method includes：
(1) leavening is added into the whole-fat milk powder liquid milk of sterilizing to ferment, obtains 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 freeze-dried, obtains the Yoghourt candy grain；
Wherein, this method further includes that before step (3), edible glue is added in the material obtained to step (2), described edible
Glue is gelatin；
Wherein, in step (1), on the basis of the whole-fat milk powder liquid milk of 100 parts by weight, the addition of the leavening is
0.01-0.03 parts by weight；The condition of the fermentation includes：The temperature of fermentation is 40-45 DEG C, and the time of fermentation makes the acidified milk
PH value be 4.0-4.5；
Wherein, this method further includes that before step (1), whole-fat milk powder liquid milk is carried out homogeneous, the condition packet of the homogeneous
It includes, temperature is 55-65 DEG C, pressure 8-10MPa；
Wherein, this method further includes that before the homogeneous, sucrose is added in the whole-fat milk powder liquid milk；Wherein, with 100
On the basis of the whole-fat milk powder liquid milk of parts by weight, the additive amount of the sucrose is 4-8 parts by weight；
Wherein, on the basis of acidified milk described in 100 parts by weight, the addition of the gelatin is 0.5-5 parts by weight, the gelatin
A concentration of 1-8 weight % is added to 40-50 DEG C of solution form in the material that step (2) obtains.
2. according to the method described in claim 1, wherein, the method to sterilize to whole-fat milk powder liquid milk includes：Sterilizing
Temperature is 90-95 DEG C, and the time of sterilizing is 4-6min.
3. according to the method described in claim 1, wherein, the strain in the leavening is selected from lactobacillus, streptococcus, bright
It is one or more in beading Pseudomonas, Bifidobacterium and lactococcus.
4. according to the method described in claim 1, wherein, this method further includes, before or during the edible glue is added,
Fruit powder and/or fruit are added in the material obtained to step (2).
5. Yoghourt candy grain prepared by the method described in any one of claim 1-4.
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| CN1080479A (en) * | 1992-06-27 | 1994-01-12 | 刘朝彦 | The production method of quick dissolving puffy milk block |
| CN1105521A (en) * | 1994-01-18 | 1995-07-26 | 西安富地科技发展公司 | Method for preparation of frozen dried sour milk powder |
| JP3589822B2 (en) * | 1996-12-27 | 2004-11-17 | 株式会社不二家 | Manufacturing method of sugarless fermented milk candy |
| EP2731445A4 (en) * | 2011-07-12 | 2014-12-03 | Dole Packaged Foods Llc | Yogurt smoothie kit and methods for making the same |
| CN102308876A (en) * | 2011-09-29 | 2012-01-11 | 浙江大学舟山海洋研究中心 | Method for preparing yogurt by using nano-dietary fiber from peanut residues |
| CN102599317A (en) * | 2012-03-07 | 2012-07-25 | 江南大学 | Production method of candy containing high temperature resistant probiotics |
| CN103211011B (en) * | 2013-05-16 | 2014-11-05 | 东北农业大学 | Method for preparing low-fat yogurt |
| CN103931766B (en) * | 2013-11-21 | 2015-11-11 | 福建欧瑞园食品有限公司 | A kind of vacuum freeze drying fruit vegetable powder Yoghourt and preparation method thereof |
| CN103749717A (en) * | 2013-12-26 | 2014-04-30 | 光明乳业股份有限公司 | Cheese candy and preparation method thereof |
| CN104642546B (en) * | 2015-02-13 | 2017-12-08 | 青岛大学 | A kind of Yoghourt and preparation method thereof |
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