CN104904850A - Frozen yoghourt and preparation method thereof - Google Patents
Frozen yoghourt and preparation method thereof Download PDFInfo
- Publication number
- CN104904850A CN104904850A CN201510284277.6A CN201510284277A CN104904850A CN 104904850 A CN104904850 A CN 104904850A CN 201510284277 A CN201510284277 A CN 201510284277A CN 104904850 A CN104904850 A CN 104904850A
- Authority
- CN
- China
- Prior art keywords
- parts
- fro
- mentioned
- lactobacillus
- milk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Dairy Products (AREA)
Abstract
The present invention discloses frozen yogurt, which is mainly made from the following ingredients by weight: 500 parts of milk, 80-100 parts of white granulated sugar, 40-80 parts of skimmed milk powder, 10-20 parts of soybean milk, 2-10 parts of starch, 2-10 parts of pectin, 60-80 parts of anhydrous butter, 1-7 parts of diglycerol aliphatic ester, 0.01 to 0.05 part of bifidobacterium, and 0.004 to 0.008 part of lactobacillus. The present invention also discloses a preparation method of the frozen yogurt. Compared with the prior art, the frozen yogurt has the advantages of delicate taste, good stability and long shelf life, most importantly, through twice fermentation of the bifidobacteria and the lactobacillus, the lactic acid bacteria content of the yogurt is greatly increased, and the yogurt nutrition is increased.
Description
Technical field
The present invention relates to a kind of fro-yo and preparation method thereof, belong to Yoghourt processing technique field.
Background technology
Fro-yo is a kind of Yoghourt using frozen form as dessert or beverage, it has organically combined the nutritional health function of Yoghourt and flavour and ice-cream ice-cold sensation and smooth texture, the features such as (can be used as ice cream to eat in a cold or frozen state, edible as common refrigeration Yoghourt after also can melting) that has that the product shelf phase is long, edible way is various.By product, whether sterilization can divide viable type and the large class of antibacterial type two to fro-yo, can be divided into soft and hard two type by quality.The formula of fro-yo and production technology have multiple, and the research report about fro-yo in prior art is also more, and research direction is different.
At present, the preparation method that fro-yo is conventional is: in acidified milk, add the aqueous solution containing stabilizing agent, then through homogeneous, aging, to congeal and freezing sclerosis is made.But also there are some problems, as content of lactic acid bacteria is too low, cannot nutritional need etc. be met.
Summary of the invention
Goal of the invention: in order to overcome the deficiencies in the prior art, the invention provides a kind of fro-yo and preparation method thereof.
Technical scheme: for achieving the above object, the invention provides a kind of fro-yo, and it is mainly made by the raw material of following weight ratio:
Fresh milk 500 parts, white granulated sugar 80-100 part, skimmed milk power 40-80 part, soya-bean milk 10-20 part, starch 2-10 part,
Pectin 2-10 part, anhydrous butter oil 60-80 part, diglycerine fatty acid ester 1-7 part, Bifidobacterium 0.01-0.05 part,
Lactobacillus 0.004-0.008 part.
As preferably, described fro-yo is mainly made by the raw material of following weight ratio:
Fresh milk 500 parts, white granulated sugar 85-95 part, skimmed milk power 50-70 part, soya-bean milk 12-18 part, starch 4-8 part,
Pectin 4-8 part, anhydrous butter oil 65-75 part, diglycerine fatty acid ester 2-6 part, Bifidobacterium 0.02-0.04 part,
Lactobacillus 0.005-0.007 part.
Preferred as another kind, described fro-yo is mainly made by the raw material of following weight ratio:
Fresh milk 500 parts, white granulated sugar 90 parts, skimmed milk power 60 parts, soya-bean milk 5 parts, starch 6 parts,
Pectin 6 parts, anhydrous butter oil 70 parts, diglycerine fatty acid ester 1-7 part, Bifidobacterium 0.01-0.05 part,
Lactobacillus 0.004-0.008 part.
Present invention also offers the preparation method of described fro-yo, comprise the steps:
(1) pre-treatment: fresh milk is heated to 46-50 DEG C, add skimmed milk power and soya-bean milk reaction 20-40min, maintain the temperature at 46-50 DEG C, then add white granulated sugar, starch, pectin, anhydrous butter oil and diglycerine fatty acid ester, stir 30-50min, obtain pretreatment liquid;
(2) homogeneous: by above-mentioned pretreatment liquid homogeneous under 24-30MPa condition, obtain homogenizing fluid;
(3) sterilizing: by above-mentioned homogenizing fluid at 95-100 DEG C of sterilizing 5-10min, obtain sterilized solution;
(4) one time fermentation: above-mentioned sterilized solution is cooled to 36-40 DEG C, adds bifidobacterium fermentation 8-12h, obtains one time fermentation liquid;
(5) secondary fermentation: add lactobacillus in above-mentioned one time fermentation liquid, at 40-46 DEG C of condition bottom fermentation 6-8 hour, obtains secondary fermentation liquid;
(6) lower the temperature filling: above-mentioned secondary fermentation liquid is cooled to 4-6 DEG C rapidly, static 6-8 hour, expansion drum expand, filling, refrigeration, to obtain final product.
As preferably, during described step (2) homogeneous, temperature is 50-56 DEG C.
Beneficial effect: relative to prior art, fro-yo of the present invention, except having the advantage of fro-yo delicate mouthfeel, good stability, long shelf-life in prior art, the most important thing is the fermenting twice by Bifidobacterium and lactobacillus, considerably increase the content of lactic acid bacteria in Yoghourt, add Yoghourt nutrition.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described.
Embodiment 1
Prescription:
Fresh milk 500g, white granulated sugar 80g, skimmed milk power 40g, soya-bean milk 10g, starch 2g,
Pectin 2g, anhydrous butter oil 60g, diglycerine fatty acid ester 1g, Bifidobacterium 0.01g,
Lactobacillus 0.004g.
Preparation method:
(1) pre-treatment: fresh milk is heated to 46 DEG C, adds skimmed milk power and soya-bean milk reaction 20min, maintains the temperature at 46 DEG C, then add white granulated sugar, starch, pectin, anhydrous butter oil and diglycerine fatty acid ester, stir 30min, obtain pretreatment liquid;
(2) homogeneous: by above-mentioned pretreatment liquid homogeneous under 24MPa, temperature are 50 DEG C of conditions, obtain homogenizing fluid;
(3) sterilizing: by above-mentioned homogenizing fluid at 95 DEG C of sterilizing 5min, obtain sterilized solution;
(4) one time fermentation: above-mentioned sterilized solution is cooled to 36 DEG C, adds bifidobacterium fermentation 8h, obtains one time fermentation liquid;
(5) secondary fermentation: add lactobacillus in above-mentioned one time fermentation liquid, 40 DEG C of condition bottom fermentations 6 hours, obtains secondary fermentation liquid;
(6) lower the temperature filling: above-mentioned secondary fermentation liquid is cooled to rapidly 4 DEG C, static 6 hours, expansion drum expand, filling, refrigeration, to obtain final product.
Embodiment 2
Prescription:
Fresh milk 500g, white granulated sugar 100g, skimmed milk power 80g, soya-bean milk 20g, starch 10g,
Pectin 10g, anhydrous butter oil 80g, diglycerine fatty acid ester 7g, Bifidobacterium 0.05g,
Lactobacillus 0.008g.
Preparation method:
(1) pre-treatment: fresh milk is heated to 50 DEG C, adds skimmed milk power and soya-bean milk reaction 40min, maintains the temperature at 50 DEG C, then add white granulated sugar, starch, pectin, anhydrous butter oil and diglycerine fatty acid ester, stir 50min, obtain pretreatment liquid;
(2) homogeneous: by above-mentioned pretreatment liquid homogeneous under 30MPa, temperature are 56 DEG C of conditions, obtain homogenizing fluid;
(3) sterilizing: by above-mentioned homogenizing fluid at 100 DEG C of sterilizing 10min, obtain sterilized solution;
(4) one time fermentation: above-mentioned sterilized solution is cooled to 40 DEG C, adds bifidobacterium fermentation 12h, obtains one time fermentation liquid;
(5) secondary fermentation: add lactobacillus in above-mentioned one time fermentation liquid, 46 DEG C of condition bottom fermentations 8 hours, obtains secondary fermentation liquid;
(6) lower the temperature filling: above-mentioned secondary fermentation liquid is cooled to rapidly 6 DEG C, static 8 hours, expansion drum expand, filling, refrigeration, to obtain final product.
Embodiment 3
Prescription:
Fresh milk 500g, white granulated sugar 90g, skimmed milk power 60g, soya-bean milk 5g, starch 6g,
Pectin 6g, anhydrous butter oil 70g, diglycerine fatty acid ester 1-7g, Bifidobacterium 0.01-0.05g,
Lactobacillus 0.004-0.008g.
Preparation method:
(1) pre-treatment: fresh milk is heated to 48 DEG C, adds skimmed milk power and soya-bean milk reaction 30min, maintains the temperature at 48 DEG C, then add white granulated sugar, starch, pectin, anhydrous butter oil and diglycerine fatty acid ester, stir 40min, obtain pretreatment liquid;
(2) homogeneous: by above-mentioned pretreatment liquid homogeneous under 27MPa, temperature are 53 DEG C of conditions, obtain homogenizing fluid;
(3) sterilizing: by above-mentioned homogenizing fluid at 98 DEG C of sterilizing 8min, obtain sterilized solution;
(4) one time fermentation: above-mentioned sterilized solution is cooled to 38 DEG C, adds bifidobacterium fermentation 10h, obtains one time fermentation liquid;
(5) secondary fermentation: add lactobacillus in above-mentioned one time fermentation liquid, 43 DEG C of condition bottom fermentations 7 hours, obtains secondary fermentation liquid;
(6) lower the temperature filling: above-mentioned secondary fermentation liquid is cooled to rapidly 5 DEG C, static 7 hours, expansion drum expand, filling, refrigeration, to obtain final product.
Embodiment 4
Prescription:
Fresh milk 500g, white granulated sugar 85g, skimmed milk power 50g, soya-bean milk 12g, starch 4g,
Pectin 4g, anhydrous butter oil 65g, diglycerine fatty acid ester 2g, Bifidobacterium 0.02g,
Lactobacillus 0.005g.
Preparation method:
(1) pre-treatment: fresh milk is heated to 47 DEG C, adds skimmed milk power and soya-bean milk reaction 25min, maintains the temperature at 47 DEG C, then add white granulated sugar, starch, pectin, anhydrous butter oil and diglycerine fatty acid ester, stir 35min, obtain pretreatment liquid;
(2) homogeneous: by above-mentioned pretreatment liquid homogeneous under 25MPa, temperature are 52 DEG C of conditions, obtain homogenizing fluid;
(3) sterilizing: by above-mentioned homogenizing fluid at 96 DEG C of sterilizing 6min, obtain sterilized solution;
(4) one time fermentation: above-mentioned sterilized solution is cooled to 37 DEG C, adds bifidobacterium fermentation 9h, obtains one time fermentation liquid;
(5) secondary fermentation: add lactobacillus in above-mentioned one time fermentation liquid, 42 DEG C of condition bottom fermentations 7 hours, obtains secondary fermentation liquid;
(6) lower the temperature filling: above-mentioned secondary fermentation liquid is cooled to rapidly 5 DEG C, static 7 hours, expansion drum expand, filling, refrigeration, to obtain final product.
Embodiment 5
Prescription:
Fresh milk 500g, white granulated sugar 95g, skimmed milk power 70g, soya-bean milk 18g, starch 8g,
Pectin 8g, anhydrous butter oil 75g, diglycerine fatty acid ester 6g, Bifidobacterium 0.04g,
Lactobacillus 0.007g.
Preparation method:
(1) pre-treatment: fresh milk is heated to 49 DEG C, adds skimmed milk power and soya-bean milk reaction 35min, maintains the temperature at 49 DEG C, then add white granulated sugar, starch, pectin, anhydrous butter oil and diglycerine fatty acid ester, stir 45min, obtain pretreatment liquid;
(2) homogeneous: by above-mentioned pretreatment liquid homogeneous under 28MPa, temperature are 55 DEG C of conditions, obtain homogenizing fluid;
(3) sterilizing: by above-mentioned homogenizing fluid at 99 DEG C of sterilizing 9min, obtain sterilized solution;
(4) one time fermentation: above-mentioned sterilized solution is cooled to 39 DEG C, adds bifidobacterium fermentation 11h, obtains one time fermentation liquid;
(5) secondary fermentation: add lactobacillus in above-mentioned one time fermentation liquid, 45 DEG C of condition bottom fermentations 7 hours, obtains secondary fermentation liquid;
(6) lower the temperature filling: above-mentioned secondary fermentation liquid is cooled to rapidly 5 DEG C, static 7 hours, expansion drum expand, filling, refrigeration, to obtain final product.
Experimental example 1 fro-yo content of lactic acid bacteria of the present invention detects
Carry out lactic acid bacteria detection according to " inspection of GB 4789.35-2010 national food safety standard food microbiological examination lactic acid bacteria ", the content recording lactic acid bacteria in fro-yo is 1 × 10
8cfu/ gram
Control group, according to the embodiment of the present invention 3 prescription and preparation method, removes step (4), only uses lactobacillus to carry out fermentation gained fro-yo;
Embodiment 3 groups, embodiment 4 groups and embodiment 5 groups are according to the embodiment of the present invention 3,4 and 5 prescription and preparation method's gained fro-yo;
Content of lactic acid bacteria testing result is in table 1
Table 1 is group content of lactic acid bacteria testing result respectively
| Group | Initial content (cfu/ gram) | Content (cfu/ gram) after 3 months |
| Control group | 1×10 8 | 1×10 8 |
| Embodiment 3 groups | 1×10 10 | 1×10 0 |
| Embodiment 4 groups | 1×10 10 | 1×10 10 |
| Embodiment 5 groups | 1×10 10 | 1×10 10 |
Can be obtained by upper table 1, the present invention's three embodiment gained fro-yos, its content of lactic acid bacteria all can reach 1 × 10
10cfu/ gram, is significantly higher than 1 × 10 of control group
8cfu/ gram; And content of lactic acid bacteria is still 1 × 10 after 3 months
10cfu/ gram, does not change substantially, stable in properties.
Claims (5)
1. a fro-yo, is characterized in that, it is mainly made by the raw material of following weight ratio:
Fresh milk 500 parts, white granulated sugar 80-100 part, skimmed milk power 40-80 part, soya-bean milk 10-20 part, starch 2-10 part,
Pectin 2-10 part, anhydrous butter oil 60-80 part, diglycerine fatty acid ester 1-7 part, Bifidobacterium 0.01-0.05 part,
Lactobacillus 0.004-0.008 part.
2. fro-yo according to claim 1, is characterized in that, it is mainly made by the raw material of following weight ratio:
Fresh milk 500 parts, white granulated sugar 85-95 part, skimmed milk power 50-70 part, soya-bean milk 12-18 part, starch 4-8 part,
Pectin 4-8 part, anhydrous butter oil 65-75 part, diglycerine fatty acid ester 2-6 part, Bifidobacterium 0.02-0.04 part,
Lactobacillus 0.005-0.007 part.
3. fro-yo according to claim 1, is characterized in that, it is mainly made by the raw material of following weight ratio:
Fresh milk 500 parts, white granulated sugar 90 parts, skimmed milk power 60 parts, soya-bean milk 5 parts, starch 6 parts,
Pectin 6 parts, anhydrous butter oil 70 parts, diglycerine fatty acid ester 1-7 part, Bifidobacterium 0.01-0.05 part,
Lactobacillus 0.004-0.008 part.
4. the preparation method of the fro-yo described in any one of claim 1-3, is characterized in that, comprises the steps:
(1) pre-treatment: fresh milk is heated to 46-50 DEG C, add skimmed milk power and soya-bean milk reaction 20-40min, maintain the temperature at 46-50 DEG C, then add white granulated sugar, starch, pectin, anhydrous butter oil and diglycerine fatty acid ester, stir 30-50min, obtain pretreatment liquid;
(2) homogeneous: by above-mentioned pretreatment liquid homogeneous under 24-30MPa condition, obtain homogenizing fluid;
(3) sterilizing: by above-mentioned homogenizing fluid at 95-100 DEG C of sterilizing 5-10min, obtain sterilized solution;
(4) one time fermentation: above-mentioned sterilized solution is cooled to 36-40 DEG C, adds bifidobacterium fermentation 8-12h, obtains one time fermentation liquid;
(5) secondary fermentation: add lactobacillus in above-mentioned one time fermentation liquid, at 40-46 DEG C of condition bottom fermentation 6-8 hour, obtains secondary fermentation liquid;
(6) lower the temperature filling: above-mentioned secondary fermentation liquid is cooled to 4-6 DEG C rapidly, static 6-8 hour, expansion drum expand, filling, refrigeration, to obtain final product.
5. the preparation method of fro-yo according to claim 4, is characterized in that, during described step (2) homogeneous, temperature is 50-56 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510284277.6A CN104904850A (en) | 2015-05-28 | 2015-05-28 | Frozen yoghourt and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510284277.6A CN104904850A (en) | 2015-05-28 | 2015-05-28 | Frozen yoghourt and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104904850A true CN104904850A (en) | 2015-09-16 |
Family
ID=54074637
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510284277.6A Pending CN104904850A (en) | 2015-05-28 | 2015-05-28 | Frozen yoghourt and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104904850A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341310A (en) * | 2015-11-30 | 2016-02-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt ice cream and preparation method thereof |
| CN105532870A (en) * | 2015-12-16 | 2016-05-04 | 新希望双喜乳业（苏州）有限公司 | Preparation method of frozen yoghourt |
| CN105613730A (en) * | 2016-01-28 | 2016-06-01 | 南昌大学 | Method for preparing health yoghourt by fermenting clostridium butyricum and health yoghourt |
| CN105961594A (en) * | 2016-05-17 | 2016-09-28 | 安徽新希望白帝乳业有限公司 | Preparation method of brown drinking yoghourt capable of resisting post-acidification |
| CN106509104A (en) * | 2016-12-05 | 2017-03-22 | 卢美珍 | Making method of yoghourt |
| CN106551079A (en) * | 2016-12-05 | 2017-04-05 | 卢美珍 | The preparation method of Yoghourt ice cream |
| CN106720098A (en) * | 2016-12-05 | 2017-05-31 | 卢美珍 | The preparation method of Yoghourt sandwich biscuits |
| CN107279293A (en) * | 2017-08-13 | 2017-10-24 | 安徽优乐亿乳业有限公司 | A kind of strawberry pulp sour milk beverage |
| WO2018142193A1 (en) * | 2017-02-06 | 2018-08-09 | King Abdullah University Of Science And Technology | Method and system for producing yogurt-based food product |
| CN109452368A (en) * | 2018-12-24 | 2019-03-12 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of coagulating type bananas yoghourt and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1075607A (en) * | 1992-02-28 | 1993-09-01 | 王世荣 | Beverage and method for making thereof |
| CN1192332A (en) * | 1997-01-22 | 1998-09-09 | 不二制油株式会社 | Process for preparing fermented soybean milk |
| CN1265275A (en) * | 2000-03-20 | 2000-09-06 | 维维集团股份有限公司 | Drunk sour bean milk and its preparation |
| CN101380081A (en) * | 2008-10-17 | 2009-03-11 | 石家庄君乐宝乳业有限公司 | Preparation method of bean yoghourt |
| CN101715868A (en) * | 2009-12-07 | 2010-06-02 | 内蒙古伊利实业集团股份有限公司 | Frozen sour milk and manufacturing method thereof |
| CN102113557A (en) * | 2011-03-02 | 2011-07-06 | 润盈生物工程（上海）有限公司 | Probiotic fermented soymilk and preparation method thereof |
-
2015
- 2015-05-28 CN CN201510284277.6A patent/CN104904850A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1075607A (en) * | 1992-02-28 | 1993-09-01 | 王世荣 | Beverage and method for making thereof |
| CN1192332A (en) * | 1997-01-22 | 1998-09-09 | 不二制油株式会社 | Process for preparing fermented soybean milk |
| CN1265275A (en) * | 2000-03-20 | 2000-09-06 | 维维集团股份有限公司 | Drunk sour bean milk and its preparation |
| CN101380081A (en) * | 2008-10-17 | 2009-03-11 | 石家庄君乐宝乳业有限公司 | Preparation method of bean yoghourt |
| CN101715868A (en) * | 2009-12-07 | 2010-06-02 | 内蒙古伊利实业集团股份有限公司 | Frozen sour milk and manufacturing method thereof |
| CN102113557A (en) * | 2011-03-02 | 2011-07-06 | 润盈生物工程（上海）有限公司 | Probiotic fermented soymilk and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 陈宇飞: "双歧杆菌凝固型无糖酸奶生产工艺研究", 《生物技术世界》 * |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341310A (en) * | 2015-11-30 | 2016-02-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt ice cream and preparation method thereof |
| CN105532870A (en) * | 2015-12-16 | 2016-05-04 | 新希望双喜乳业（苏州）有限公司 | Preparation method of frozen yoghourt |
| CN105613730A (en) * | 2016-01-28 | 2016-06-01 | 南昌大学 | Method for preparing health yoghourt by fermenting clostridium butyricum and health yoghourt |
| CN105961594A (en) * | 2016-05-17 | 2016-09-28 | 安徽新希望白帝乳业有限公司 | Preparation method of brown drinking yoghourt capable of resisting post-acidification |
| CN106509104A (en) * | 2016-12-05 | 2017-03-22 | 卢美珍 | Making method of yoghourt |
| CN106551079A (en) * | 2016-12-05 | 2017-04-05 | 卢美珍 | The preparation method of Yoghourt ice cream |
| CN106720098A (en) * | 2016-12-05 | 2017-05-31 | 卢美珍 | The preparation method of Yoghourt sandwich biscuits |
| WO2018142193A1 (en) * | 2017-02-06 | 2018-08-09 | King Abdullah University Of Science And Technology | Method and system for producing yogurt-based food product |
| CN107279293A (en) * | 2017-08-13 | 2017-10-24 | 安徽优乐亿乳业有限公司 | A kind of strawberry pulp sour milk beverage |
| CN109452368A (en) * | 2018-12-24 | 2019-03-12 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of coagulating type bananas yoghourt and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104904850A (en) | Frozen yoghourt and preparation method thereof | |
| CN105053187B (en) | A kind of coconut taste acidified milk and preparation method thereof | |
| CN104642542B (en) | A kind of acidophilus milk for child and preparation method thereof | |
| CN105815536A (en) | Living bacterium-containing fermented soft ice cream or soft popsicle paste and preparation method thereof | |
| CN103190480A (en) | Yogurt stabilizer | |
| CN112616934B (en) | Plant-based fermented milk and preparation method thereof | |
| CN105532904A (en) | Plant protein type concentration probiotic fermentation stock solution and preparation method thereof | |
| CN103988904A (en) | Inactive double-protein lactobacillus beverage and preparation method thereof | |
| CN105851231A (en) | Fermented milk-containing drink and producing method thereof | |
| CN107125427B (en) | Double-fermentation frozen drink and preparation method thereof | |
| CN107744047A (en) | A kind of no sucrose fermented type ice cream or the preparation method of ice cream and its slurry | |
| CN102228086A (en) | Probiotic fruit material yoghurt and production process thereof | |
| CN103416686A (en) | Solid fermentation jujube | |
| CN103190481A (en) | Preparation method of yoghourt with long shelf life | |
| CN103493883A (en) | Production method of yak milk lactic acid drink | |
| CN104273219A (en) | Frozen yoghurt and preparation method thereof | |
| CN103444869A (en) | Pleurotus eryngii yoghurt and production method thereof | |
| CN107173516A (en) | A kind of probiotic ice cream and preparation method thereof | |
| CN103815016B (en) | Taro-flavored yoghurt product and preparation method | |
| CN103168853A (en) | Fermentation dairy product and preparation method thereof | |
| CN107047765A (en) | A kind of production method of pasture yoghurt | |
| CN103783156A (en) | Technology for fabricating peanut yoghurt | |
| CN103689116B (en) | Preparation process of whey lactobacillus fermentation liquor with excellent whipping property | |
| CN104904853A (en) | Waxberry yoghourt and preparation method thereof | |
| CN107183195A (en) | Coconut juice sour milk beverage and its production method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150916 |