CN105211282A - A kind of air-setting type Yoghourt and preparation method thereof - Google Patents
A kind of air-setting type Yoghourt and preparation method thereof Download PDFInfo
- Publication number
- CN105211282A CN105211282A CN201510673249.3A CN201510673249A CN105211282A CN 105211282 A CN105211282 A CN 105211282A CN 201510673249 A CN201510673249 A CN 201510673249A CN 105211282 A CN105211282 A CN 105211282A
- Authority
- CN
- China
- Prior art keywords
- milk
- preparation
- mixed liquor
- temperature
- sweetener
- 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.)
- Granted
Links
Landscapes
- Dairy Products (AREA)
Abstract
The invention provides a kind of air-setting Yoghourt and preparation method thereof.The raw material of described preparation method comprises raw milk, stabilizing agent, sweetener and leavening, and described preparation method comprises the steps: that raw milk, stabilizing agent and sweetener are mixed rear homogeneous, sterilization, cooling by (1), obtains mixed liquor; (2) to inoculating starter in the mixed liquor of step (1) gained, filling; (3) by the filling mixed liquor of step (2) gained by fermentation, cooling, ultra high pressure treatment, obtains finished product, and the pressure of described ultra high pressure treatment is 300 ~ 600MPa.Preparation method provided by the invention makes solidified-type fermented milk after filling fermentation, avoid the pasteurize Technology for Heating Processing that normal-temperature yoghourt production technology adopts usually, achieve the production of coagulating type normal-temperature yoghourt, the air-setting Yoghourt prepared can be deposited and the shelf-life significantly extends by normal temperature.
Description
Technical field
The invention belongs to fermented dairy product manufacture field, be specifically related to a kind of air-setting Yoghourt and preparation method thereof.
Background technology
Milk is the abundant food of the nutriment all approved of the whole world, the basis of milk is added fermented bacterium produce and next fermented dairy product does not contain beneficial bacterium and metabolite thereof, thus be more easily absorbed by the body, and sour-sweet ratio is suitable, is the food that class masses like.Solidification type yoghourt refers to Yoghourt first filling after fermentation, and ferment in fixed volume, Yoghourt shape is in solidifying state, and mouthfeel is smooth, extensively likes by consumer.
But solidification type yoghourt in the market all needs to preserve at low temperatures, and storage life is shorter, is generally only 14 ~ 21 days.Under normal circumstances, the normal temperature action need strict temperature control of Yoghourt and the heat treatment of time, existing technique normal-temperature operation is realized by sterilization duct.But, be subject to the restriction of technique, the heat treatment method during solidification type yoghourt can not adopt normal-temperature yoghourt to produce.
In addition, there are some researches show, ultrahigh-pressure sterilization has a series of impact to the casein of dairy products, lactalbumin, molecular link and curd characteristic, outward appearance etc., some unfavorable factors constrain the application of ultrahigh-pressure sterilization technique in dairy products, and acidified milk produces in the basic top fermentation of cow's milk, process is more complicated, ultrahigh-pressure sterilization technique is used for acidified milk and there is more uncertain factor.Therefore, still lack at present a kind of that can at room temperature preserve for a long time, curdled appearance is good, the full smooth air-setting type Yoghourt of mouthfeel.
Summary of the invention
Technical problem to be solved by this invention is conflicted mutually with technique for producing solidification type yoghourt to overcome current Yoghourt normal temperature operating procedure, existing technique can not meet the product needed of solidification type yoghourt, and the problem that the low temperature drinking yoghourt shelf-life is shorter, provide a kind of air-setting type Yoghourt and preparation method thereof.The creationary problem solving air-setting Yoghourt and can not produce of method of the present invention, the air-setting type Yoghourt curdled appearance obtained by the method is excellent, mouthfeel is full smooth, and can deposit at normal temperature and reach 4 months without obvious layering, greatly extend the shelf-life, expand solidification type yoghourt and sell radius, fill up the blank not having air-setting type Yoghourt in the market.
The present inventor is through research widely and test repeatedly, find to produce this step of Yoghourt heat treatment in the technique of normal-temperature yoghourt and can cause greater loss to Yoghourt viscosity due to protein denaturation, easily cause bleed, thus specific stabilizing agent is needed protected protein maintenance system to stablize, be generally gellan gum, pectin, Deng, cost costly, its structure is not destroyed by physical shear after technique for producing solidification type yoghourt needs Yoghourt fermentation simultaneously, and this physical shear destruction is that pasteurize heat treatment can not be avoided, therefore, the present inventor is by the change of sterilization mode after fermentation, create a kind of production technology, thus complete the present invention.
The invention provides following technical proposals to solve the problems of the technologies described above.
One of technical scheme provided by the invention is: a kind of preparation method of air-setting type Yoghourt, its raw material comprises raw milk, stabilizing agent, sweetener, leavening, and described preparation method comprises the steps:
(1) raw milk, stabilizing agent and sweetener are mixed rear homogeneous, sterilization, cooling, obtain mixed liquor;
(2) to inoculating starter in the mixed liquor of step (1) gained, filling;
(3) by the filling mixed liquor of step (2) gained by fermentation, cooling, ultra high pressure treatment, obtains finished product, and the pressure of described ultra high pressure treatment is preferably 300 ~ 600MPa.
Step (1), for raw milk, stabilizing agent and sweetener are mixed rear homogeneous, sterilization, cooling, obtains mixed liquor.
Wherein, described raw milk refers to the raw milk that this area routine uses, and is preferably new sweet milk and/or process breast; Described new sweet milk is preferably rich milk, described process breast is preferably skimmed milk and/or reconstituted milk, described reconstituted milk, by the preparation of this area routine operation, is formed by milk powder and water mixed preparing, preferably by milk powder and water in mass ratio 123:879 mixed preparing obtain.The content of described raw milk is more than 80%, is preferably 83 ~ 98%, is more preferably 85 ~ 92%, is 90% best, and described percentage is the mass percent accounting for described mixed liquor gross mass.
In the present invention, described raw milk preferably can also comprise PURE WHEY, milk protein powder, casein etc.Described PURE WHEY, milk protein powder, caseic content can be the content of this area routine, are preferably 0.1 ~ 1%, are more preferably 0.3 ~ 0.8%, are 0.6% best, and described percentage is the mass percent accounting for described mixed liquor gross mass.
Described stabilizing agent stabilizing agent as conventional in the art, being preferably one or more in pectin, gelatin, agar, propylene glycol alginate, gellan gum, native starch and converted starch, is more preferably one or more in pectin, native starch and converted starch.Described converted starch is the converted starch of this area routine, is preferably esterification starch, is more preferably Ultra Tex 2 and/or hydroxypropyl PASELLI EASYGEL.The addition of described stabilizing agent is the conventional addition in this area, and be preferably 0.3 ~ 0.8%, described percentage is the percentage of the gross mass accounting for described mixed liquor.The use amount of described stabilizing agent is all no more than the use sanitary standard of national regulation.
Described sweetener sweetener as conventional in the art, being preferably one or more in white granulated sugar, xylitol, Aspartame, acesulfame potassium, Sucralose, fructose, HFCS and steviol glycoside, is more preferably one or more in white granulated sugar and HFCS.The addition of described sweetener is the addition of this area routine, is preferably 0.014 ~ 8%, is more preferably 1.61 ~ 7%.When described sweetener is one or more in white granulated sugar, xylitol, fructose and HFCS, the addition of described sweetener is 1 ~ 8%, is more preferably 2 ~ 7%.When described sweetener is one or more in acesulfame potassium, Aspartame, Sucralose and steviol glycoside, the addition of described sweetener is 0.005 ~ 0.03%, and, described sweetener meets the regulation in GB GB2760-2011, and described percentage is the percentage of the gross mass accounting for described mixed liquor.
Preferably, prebiotics and/or fruit juice is added when described mixing; Described prebiotics and/or fruit juice are prebiotics and/or the fruit juice of this area routine interpolation; Described prebiotics is preferably galactooligosaccharide and/or FOS; Described fruit juice is preferably cider; Described prebiotics and/or the addition of fruit juice are preferably 1 ~ 2%, and described percentage is the percentage of the quality accounting for described mixed liquor.
The temperature of described mixing is the temperature of this area routine, is preferably 40 ~ 55 DEG C, is more preferably 43 ~ 48 DEG C.The time of described mixing is the time of this area routine, is preferably 15 ~ 30min.Described homogeneous is the homogeneous of this area routine.The temperature of described homogeneous is the temperature of this area routine, is preferably 54 ~ 66 DEG C, is more preferably 58 ~ 62 DEG C.Preferably, described homogeneous is double-stage homogenization, and wherein, the pressure of one-level homogeneous is the pressure of this area routine, is preferably 15 ~ 19MPa.The pressure of double-stage homogenization is the pressure of this area routine, is preferably 2 ~ 5MPa.
Described sterilization is the sterilization of this area routine, is generally pasteurize or ultra high temperature short time sterilization (UHT sterilizing).The temperature of described pasteurize is the conventional sterilization temperature that acidified milk is prepared in this area, is preferably 90 ~ 95 DEG C.The time of described pasteurize is the time of this area routine, is preferably 5 ~ 10min.The temperature of described cooling is the temperature of this area routine, is preferably 4 ~ 43 DEG C, is more preferably 37 ~ 42 DEG C.
Step (2) is: inoculating starter in the mixed liquor of step (1) gained, filling.
Wherein, described leavening comprises streptococcus thermophilus (Streptococcusthermophilus) and lactobacillus bulgaricus (Lactobacillusbulgaricus), and addition is preferably 2 × 10
6~ 2.4 × 10
8cfu/mL is more preferably 1.2 × 10
7~ 1.2 × 10
8cfu/mL; Described addition is in the viable count in mixed liquor every milliliter described.Preferably, the Simultaneous vaccination probio of described inoculation, described probio be national correlation department specify to allow to use in food service industry and generally acknowledge have in the bacterial classification of prebiotic function one or more, it is preferably bifidobacterium bifidum (Bifidobacteriumbifidum), bifidobacterium longum (Bifidobacteriumlongum), lactobacillus acidophilus (Lactobacillusacidophilus), lactobacillus paraceasi (Lactobacillusparacasei), lactobacillus reuteri (Lactobacillusreuteri), Lactobacillus plantarum (Lactobacillusplantarum), one or more in Lactobacillus rhamnosus (Lactobacillusrhamnosus) and Lactococcus lactis (Lactococcuslactis), the addition of described probio is the conventional addition in the acidified milk of this area, is preferably 1 × 10
6cfu/mL ~ 2.4 × 10
8cfu/mL, described addition is in the viable count in acidified milk every milliliter described.Described Lactobacillus plantarum is the Lactobacillus plantarum of this area routine, is preferably Lactobacillus plantarum ST-III.
In step (2), described filling be the filling of this area routine, namely filling apparatus and pipeline will ensure cleaning, can not pollute acidified milk.Preferably, carry out described filling time synchronously can also add flavor substance, described flavor substance is the flavor substance that this area routine is added, be preferably essence, mouthfeel modifying agent, when described flavor substance is one or both in essence and mouthfeel modifying agent, the addition of described flavor substance is preferably 0.01 ~ 0.1%, and described percentage is the percentage of the quality accounting for described mixed liquor.Described filling packaging, preferably for there being the packaging of certain deformation, is more preferably dixie cup, PET pre-formed pin, Lile packaging, and described Lile packaging is preferably Tetrapack masonry bag, Tetrapack TT tank bag, fill volume 95% ~ 98%.
Step (3) is: by the filling mixed liquor of step (2) gained by fermentation, and cooling, ultra high pressure treatment, obtains finished product, and the pressure of described ultra high pressure treatment is preferably 300 ~ 600MPa.
In step (3), the temperature of described fermentation is the temperature of this area routine, is preferably 37 ~ 43 DEG C, is more preferably 39 ~ 41 DEG C.The terminal of described fermentation is the terminal of this area routine, is preferably to acidity 70 ~ 80 ° of T, and be more preferably that the time of described fermentation is the time of this area routine to acidity 73 ~ 78 ° of T, fermentation time is determined according to fermenting acidity is actual.
In step (3), described is cooled to this area common process, is preferably quick cooling tunnel, and the temperature of described cooling is preferably 15 ~ 30 DEG C.
Ultra high pressure treatment described in step (3) refers to and utilizes ultrahigh pressure treatment equipment to carry out ultra high pressure treatment, and ultra high pressure is preferably 300 ~ 600MPa, is more preferably 400 ~ 500MPa; Processing time is preferably 3 ~ 6 minutes, and treatment temperature is preferably 15 ~ 30 DEG C.
Two of technical scheme provided by the invention is: the air-setting type Yoghourt obtained by described preparation method preparation.
On the basis meeting this area general knowledge, above-mentioned each optimum condition, can be combined, obtain the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material are all commercially.
Positive progressive effect of the present invention is: preparation method of the present invention makes solidified-type fermented milk after filling fermentation, avoid the pasteurize Technology for Heating Processing that normal-temperature yoghourt production technology adopts usually, achieve the production of coagulating type normal-temperature yoghourt, the air-setting Yoghourt prepared can be deposited and the shelf-life significantly extends by normal temperature.
Detailed description of the invention
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, conventionally and condition, or selects according to catalogue.
In following embodiment, all raw materials are commercially available, and all meet relevant national standard.
Streptococcus thermophilus (Streptococcusthermophilus) and lactobacillus bulgaricus (Lactobacillusbulgaricus) available from DuPont company, wherein the commercial product code of streptococcus thermophilus is TA40, and the commercial product code of lactobacillus bulgaricus is LB340.
Bifidobacterium bifidum (Bifidobacteriumbifidum), bifidobacterium longum (Bifidobacteriumlongum), lactobacillus acidophilus (Lactobacillusacidophilus), lactobacillus paraceasi (Lactobacillusparacasei), lactobacillus reuteri (Lactobacillusreuteri), Lactobacillus rhamnosus (Lactobacillusrhamnosus) and Lactococcus lactis (Lactococcuslactis) available from DuPont company.Lactobacillus plantarum ST-III (Lactobacillusplantarum) is purchased from bright milk industry.
Described viscosity counts German proRheoR180 rotation viscometer.
The measuring method of acidity is that this area is conventional, and the detection method of acidity is see GB5413.34-2010.In following embodiment except special instruction, percentage used is all the mass percent that each component accounts for mixed liquor gross mass.
Embodiment 1
Raw material is as shown in table 1.
Table 1
(1) according to raw milk, sweetener, stabilizing agent and water, prepare burden, homogeneous after mix and blend 15min at 40 DEG C, and one-level homogenization pressure is 15Mpa, and homogenizing temperature is 54 DEG C, is then cooled to 4 DEG C after 90 DEG C of sterilization 5min, obtains mixed liquor;
(2) in mixed liquor, leavening is added, wherein lactobacillus bulgaricus 1 × 10
6cfu/mL, streptococcus thermophilus 1 × 10
6cfu/mL, adopt dixie cup filling, fill volume accounts for packaging volume 95%,
(3) ferment at filling latter 37 DEG C, after 11 hours, acidity reaches 70 ° of T, and stuck fermentation is cooled to 15 DEG C, processes 3 minutes, obtain ultra high pressure treatment solidification type yoghourt under 15 DEG C of conditions under 300Mpa pressure, and after process, normal temperature is deposited.
Harsh output and 4 months time detect total plate count, mould, saccharomycete, Escherichia coli, pathogenic bacteria respectively, be and do not detect.
Embodiment 2
Raw material is as shown in table 2.
Table 2
(1) by raw milk, sweetener, stabilizing agent, prebiotics and water homogeneous after mix and blend 17min at 42 DEG C, one-level homogenization pressure is 15Mpa, and double-stage homogenization pressure is 2Mpa, and homogenizing temperature is 56 DEG C, then be cooled to 28 DEG C after 91 DEG C of sterilization 5.5min, obtain mixed liquor;
(2) in mixed liquor, leavening and probio is added, filling in Tetrapack TT tank, filling volume 95%,
Ferment at (3) 38 DEG C, after 10 hours, acidity reaches 73 ° of T, and stuck fermentation is cooled to 17 DEG C, homogeneous, processes 3.5 minutes, obtain ultra high pressure treatment solidification type yoghourt under 17 DEG C of conditions under 350Mpa, and after process, normal temperature is deposited.
Harsh output and 4 months time detect total plate count, mould, saccharomycete, Escherichia coli, pathogenic bacteria respectively, be and do not detect.
Embodiment 3
Raw material is as shown in table 3.
Table 3
(1) raw milk, sweetener, stabilizing agent, prebiotics and water are mixed, homogeneous after mix and blend 20min at 43 DEG C, one-level homogenization pressure is 17Mpa, and homogenizing temperature is 58 DEG C, is then cooled to 37 DEG C after 92 DEG C of sterilization 6min, obtains mixed liquor
(2) in mixed liquor, leavening and probio is added, filling in PET pre-formed pin, filling volume 96%,
(3) ferment at 39 DEG C, after 9.6 hours, acidity reaches 74 ° of T, stuck fermentation, but to 19 DEG C, processes 4 minutes, obtain ultra high pressure treatment solidification type yoghourt under 19 DEG C of environment under 400Mpa.
Harsh output and 4 months time detect total plate count, mould, saccharomycete, Escherichia coli, pathogenic bacteria respectively, be and do not detect.
Embodiment 4
Raw material is as shown in table 4.
Table 4
(1) raw milk, sweetener, stabilizing agent, fruit juice and water are prepared burden, homogeneous after mix and blend 22min at 47 DEG C, one-level homogenization pressure is 17Mpa, double-stage homogenization pressure is 3Mpa, homogenizing temperature is 60 DEG C, is then cooled to 39 DEG C after 92 DEG C of sterilization 7min, obtains mixed liquor;
(2) in mixed liquor, add leavening and probio, adopt Tetrapack masonry collation package filling, fill volume is 96%;
Ferment at (3) 40 DEG C, after 8.4 hours, acidity reaches 75 ° of T, and stuck fermentation is cooled to 21 DEG C, and under 21 DEG C of conditions, process 4.5 minutes, obtain ultra high pressure treatment solidification type yoghourt under 450Mpa pressure, after process, normal temperature is deposited.
Harsh output and 4 months time detect total plate count, mould, saccharomycete, Escherichia coli, pathogenic bacteria respectively, be and do not detect.
Embodiment 5
Raw material is as shown in table 5.
Table 5
(1) raw milk, sweetener, stabilizing agent and water are mixed, homogeneous after mix and blend 25min at 48 DEG C, one-level homogenization pressure is 19Mpa, and homogenizing temperature is 62 DEG C, is then cooled to 41 DEG C after 93 DEG C of sterilization 8min, obtains mixed liquor;
(2) in mixed liquor, add leavening, probio and essence, adopt Tetrapack TT tank packaging, filling volume 97%;
(3) ferment at 41 DEG C, after 6.7 hours, acidity reaches 76 ° of T, and stuck fermentation is cooled to 25 DEG C, processes 5 minutes, obtain ultra high pressure treatment solidification type yoghourt under 25 DEG C of conditions under 500Mpa pressure, and after process, normal temperature is deposited.
Harsh output and 4 months time detect total plate count, mould, saccharomycete, Escherichia coli, pathogenic bacteria respectively, be and do not detect.
Embodiment 6
Raw material is as shown in table 6.
Table 6
(1) raw milk, sweetener, stabilizing agent and water are mixed, homogeneous after mix and blend 28min at 52 DEG C, one-level homogenization pressure is 19Mpa, the equal duty pressure 3Mpa of secondary, homogenizing temperature is 64 DEG C, is then cooled to 42 DEG C after 94 DEG C of sterilization 9min, obtains mixed liquor, wherein, full-cream reconstituted milk be milk powder and water in mass ratio 123:879 mixed preparing obtain;
(2) in mixed liquor, add leavening, probio and mouthfeel modifying agent, adopt Tetrapack TT tank packaging, filling volume 97%;
(3) ferment at 42 DEG C, after 6 hours, acidity reaches 78 ° of T, and stuck fermentation is cooled to 28 DEG C, processes 5.5 minutes, obtain ultra high pressure treatment solidification type yoghourt under 550Mpa pressure, and after process, normal temperature is deposited.
Harsh output and 4 months time detect total plate count, mould, saccharomycete, Escherichia coli, pathogenic bacteria respectively, be and do not detect.
Embodiment 7
Raw material is as shown in table 7.
Table 7
(1) raw milk, sweetener, stabilizing agent and water are mixed, homogeneous after mix and blend 30min at 55 DEG C, one-level homogenization pressure is 19Mpa, double-stage homogenization pressure 5Mpa, homogenizing temperature is 66 DEG C, is then cooled to 43 DEG C after 95 DEG C of sterilization 10min, obtains mixed liquor, wherein, full-cream reconstituted milk be milk powder and water in mass ratio 123:879 mixed preparing obtain;
(2) in mixed liquor, add leavening, probio and mouthfeel modifying agent, adopt Tetrapack TT tank packaging, filling volume 98%;
(3) ferment at 43 DEG C, after 5.1 hours, acidity reaches 80 ° of T, and stuck fermentation is cooled to 30 DEG C, and under 30 DEG C of conditions, process 6 minutes, obtain ultra high pressure treatment solidification type yoghourt under 600Mpa pressure, after process, normal temperature is deposited.
Harsh output and 6 months time detect total plate count, mould, saccharomycete, Escherichia coli, pathogenic bacteria respectively, be and do not detect.
Comparative example 1
The preparation method of this comparative example is all with embodiment 1, and difference is only, step (3) adopts prefabricated rigid plastics cup, fill volume 96%.Harsh output and 1 month time detect total plate count respectively, mould, saccharomycete, Escherichia coli, pathogenic bacteria, during harsh product, total plate count reaches 10
8, there is obvious corruption when 1 month in the order of magnitude, experiment stops.
Comparative example 2
The preparation method of this comparative example is all with embodiment 2, and difference is only, it is 94% that step (3) adopts fill volume.
Through ultra high pressure treatment, often occur bale broken phenomenon, when showing fill volume accounting small volume, gas ultra high pressure treatment can destroy packaging.
Comparative example 3
The preparation method of this comparative example is all with embodiment 2, and difference is only, it is 99% that step (3) adopts fill volume.
After filling, without occurring when ultra high pressure treatment that significantly sealing is not tight, packaging distortion.
Comparative example 4
The preparation method of this comparative example is all with embodiment 1, and difference is only, without ultra high pressure treatment after step (3) fermentation, rear normal temperature is deposited.
Harsh output and 1 month time detect total plate count respectively, mould, saccharomycete, Escherichia coli, pathogenic bacteria, during harsh product, total plate count reaches 10
8the order of magnitude, all the other do not detect, and occur obvious corruption when 1 month, and experiment stops.
Comparative example 5
The preparation method of this comparative example is all with embodiment 1, and difference is only, without ultra high pressure treatment after step (3) fermentation, and rear low-temp storage.
Comparative example 6
In step (3), the pressure of ultra-high pressure sterilization is 100Mpa, and other are with embodiment 1.
Harsh output is examined respectively, and total plate count is 10
4the order of magnitude, pathogenic bacteria, mould, does not detect, and saccharomycete number is 2/g, Escherichia coli are 3/100g, and has serious stale flavor when normal temperature is deposited 1 month, and experiment stops.
Comparative example 7
In step (3), the pressure of ultra-high pressure sterilization is 800Mpa, and other are with embodiment 1.
Harsh output and 4 months time detect total plate count, mould, saccharomycete, Escherichia coli, pathogenic bacteria respectively, be and do not detect.
Effect example 1
The acidified milk that the acidified milk obtained to the embodiment of the present invention 1 ~ 7 and comparative example 5,7 obtain carries out mouthfeel and flavor evaluation is tested, unified matter end of term product of going bail for.Examination by sensory organs project is: appearance luster, structural state, mouthfeel, local flavor, sour-sweet degree, nutritive value, sensory evaluation scores standard is as shown in table 8.Participating in this experiment number is 100 people, and sensory evaluation scores project is averaged, and mark is higher, and represent the best features of getting over product, and add up tested personnel to the degree of liking of product, the result of sensory evaluation scores is as shown in table 9.
Table 8 sensory evaluation scores standard
Table 9 results of sensory evaluation
The maximum feature of product of the present invention is ultrahigh-pressure sterilization, but the angle pursued mouthfeel and product quality from consumer, inventor has also done subjective appreciation test.Results of sensory evaluation shows: acidified milk of the present invention maintains the original texture characteristic of acidified milk, taste flavor is good, comparative example 5 is normal low temperature solidification type yoghourt, low-temp storage is needed to deposit, compare from embodiment 1 ~ 7 with comparative example 5 effect data, consumer is slightly higher than the low temperature coagulating type fermentation of comparative example 5 to ultrahigh-pressure sterilization preference degree, its sour-sweet ratio main is obviously on the weak side, although low-temperature yoghurt is in low-temp storage, but also have certain rear acid, the meeting sour-sweet ratio of impact to a certain degree, and acidified milk of the present invention can preserve 3 months, without obvious layering, it is a fermented dairy product with joyful sense and nutrition, and comparative example 6 can be found out, under lower sterilization conditions, microorganism can not be killed, the Yoghourt produced can not be deposited by normal temperature, comparative example 7 can be found out under higher condition hyperpressure, mouthfeel can be affected, mainly granular sensation and powder sense are obviously strengthened.
The elaboration that comparative example 1 ~ 3 is mainly carried out for the packaged form outside the scope of the invention or fill volume and contrast.
The foregoing is only preferred embodiment of the present invention, do not form the restriction to right, other equivalent in fact the substituting, all in scope that it may occur to persons skilled in the art that.
Claims (10)
1. a preparation method for air-setting type Yoghourt, its raw material comprises raw milk, stabilizing agent, sweetener and leavening, and described preparation method comprises the steps:
(1) raw milk, stabilizing agent and sweetener are mixed rear homogeneous, sterilization, cooling, obtain mixed liquor;
(2) to inoculating starter in the mixed liquor of step (1) gained, filling;
(3) by the filling mixed liquor of step (2) gained by fermentation, cooling, ultra high pressure treatment, obtains finished product, and the pressure of described ultra high pressure treatment is 300 ~ 600MPa.
2. preparation method as claimed in claim 1, is characterized in that, described raw milk is new sweet milk and/or process breast; Described new sweet milk is rich milk, and described process breast is skimmed milk and/or reconstituted milk, and described reconstituted milk, is formed by milk powder and water mixed preparing, preferably by milk powder and water in mass ratio 123:879 mixed preparing obtain; The content of described raw milk is more than 80%, is preferably 83 ~ 98%, is more preferably 85 ~ 92%, is 90% best, and described percentage is the mass percent accounting for described mixed liquor gross mass.
3. preparation method as claimed in claim 1, is characterized in that, also comprise PURE WHEY, milk protein powder, casein in described raw milk; Described PURE WHEY, milk protein powder, caseic content are 0.1 ~ 1%, are preferably 0.3 ~ 0.8%, are more preferably 0.6%, and described percentage is the mass percent accounting for described mixed liquor gross mass.
4. preparation method as claimed in claim 1, it is characterized in that, described raw material also comprises probio, and described probio is added together with described leavening, described probio is bifidobacterium bifidum (Bifidobacteriumbifidum), bifidobacterium longum (Bifidobacteriumlongum), lactobacillus acidophilus (Lactobacillusacidophilus), lactobacillus paraceasi (Lactobacillusparacasei), lactobacillus reuteri (Lactobacillusreuteri), Lactobacillus plantarum (Lactobacillusplantarum), one or more in Lactobacillus rhamnosus (Lactobacillusrhamnosus) and Lactococcus lactis (Lactococcuslactis), described Lactobacillus plantarum is preferably Lactobacillus plantarum ST-III, the addition of described probio is 1 × 10
6cfu/mL ~ 2.4 × 10
8, described addition is in the viable count in acidified milk every milliliter described,
And/or, described raw material also comprise in prebiotics and fruit juice one or both; Described prebiotics and/or fruit juice add when mixing described in step (1); Described prebiotics is preferably galactooligosaccharide and/or FOS; Described fruit juice is preferably cider; Described prebiotics and/or the addition of fruit juice are preferably 1 ~ 2%, and described percentage is the percentage of the quality accounting for described mixed liquor;
And/or described raw material also comprises flavor additives useful, described flavor substance adds when filling described in step (2); Described flavor additives useful is preferably one or more in essence, mouthfeel modifying agent; Described essence is preferably flavoring apple essence; The addition of described flavor substance is preferably 0.01 ~ 0.1%, and described percentage is the percentage of the quality accounting for described mixed liquor.
5. preparation method as claimed in claim 1, it is characterized in that, described leavening comprises streptococcus thermophilus (Streptococcusthermophilus) and lactobacillus bulgaricus (Lactobacillusbulgaricus), and addition is 2 × 10
6~ 2.4 × 10
8cfu/mL is preferably 1.2 × 10
7~ 1.2 × 10
8cfu/mL; Described addition is in the viable count in mixed liquor every milliliter described.
6. preparation method as claimed in claim 1, it is characterized in that, described stabilizing agent is one or more in pectin, gelatin, agar, propylene glycol alginate, gellan gum, native starch and converted starch, is preferably one or more in pectin, native starch and converted starch; Described converted starch is preferably esterification starch, is more preferably Ultra Tex 2 and/or hydroxypropyl PASELLI EASYGEL; The addition of described stabilizing agent is 0.3 ~ 0.8%, and described percentage is the percentage of the gross mass accounting for described mixed liquor.
7. preparation method as claimed in claim 1, it is characterized in that, described sweetener is one or more in white granulated sugar, xylitol, Aspartame, acesulfame potassium, Sucralose, fructose, HFCS and steviol glycoside, is preferably one or more in white granulated sugar and HFCS; The addition of described sweetener is 0.014 ~ 8%, is preferably 1.61 ~ 7%; Preferably, when described sweetener is one or more in white granulated sugar, xylitol, fructose and HFCS, the addition of described sweetener is 1 ~ 8%, is preferably 2 ~ 7%; When described sweetener is one or more in acesulfame potassium, Aspartame, Sucralose and steviol glycoside, the addition of described sweetener is 0.005 ~ 0.03%, and described percentage is the percentage of the gross mass accounting for described mixed liquor.
8. preparation method as claimed in claim 1, is characterized in that, described in step (1), the temperature of mixing is 40 ~ 55 DEG C, is preferably 43 ~ 48 DEG C; The time of described mixing is 15 ~ 30min; And/or the temperature of described homogeneous is 54 ~ 66 DEG C, is preferably 58 ~ 62 DEG C; Described homogeneous comprises one-level homogeneous, and the pressure of described one-level homogeneous is 15 ~ 19MPa; And/or described sterilization is pasteurize or ultra high temperature short time sterilization; The temperature of described pasteurize is 90 ~ 95 DEG C; The time of described pasteurize is 5 ~ 10min; The temperature of described cooling is 4 ~ 43 DEG C, is preferably 37 ~ 42 DEG C;
And/or in step (2), the described filling packaging being packaged as certain deformation is preferably dixie cup, PET pre-formed pin, Lile packaging; Described Lile packaging is preferably Tetrapack masonry bag, Tetrapack TT tank bag; Fill volume is 95% ~ 98%;
And/or in step (3), the temperature of described fermentation is the temperature of this area routine is 37 ~ 43 DEG C, is preferably 39 ~ 41 DEG C; The terminal of described fermentation is to acidity 70 ~ 80 ° of T, is preferably to acidity 73 ~ 78 ° of T; And/or described is cooled to quick cooling tunnel, the temperature of described cooling is 15 ~ 30 DEG C; And/or the pressure of described ultra high pressure treatment is 400 ~ 500MPa; Processing time is 3 ~ 6 minutes, and treatment temperature is 15 ~ 30 DEG C.
9. preparation method as claimed in claim 8, it is characterized in that, step also comprises double-stage homogenization in (1), and described double-stage homogenization carries out after described one-level homogeneous; The pressure of described double-stage homogenization is preferably 2 ~ 5Mpa.
10. an air-setting type Yoghourt, is characterized in that, it is obtained by such as preparation method according to any one of claim 1 ~ 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510673249.3A CN105211282B (en) | 2015-10-16 | 2015-10-16 | A kind of air-setting type Yoghourt and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510673249.3A CN105211282B (en) | 2015-10-16 | 2015-10-16 | A kind of air-setting type Yoghourt and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105211282A true CN105211282A (en) | 2016-01-06 |
| CN105211282B CN105211282B (en) | 2019-02-01 |
Family
ID=54980898
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510673249.3A Active CN105211282B (en) | 2015-10-16 | 2015-10-16 | A kind of air-setting type Yoghourt and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105211282B (en) |
Cited By (28)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106172757A (en) * | 2016-07-08 | 2016-12-07 | 河南花花牛生物科技有限公司 | A kind of pasteurize heat treatment flavored fermented milk and preparation method thereof |
| CN106262316A (en) * | 2016-08-12 | 2017-01-04 | 安阳工学院 | A kind of xylitol Yoghourt fruit jelly and preparation method thereof |
| CN106359595A (en) * | 2016-08-30 | 2017-02-01 | 石家庄市兄弟伊兰食品配料有限公司 | Coagulation type flavored fermented milk with long shelf life and preparation method thereof |
| CN106857839A (en) * | 2017-01-22 | 2017-06-20 | 天津金匮堂生物科技有限公司 | A kind of old Yoghurt formulation of wild jujube and preparation method |
| CN107156316A (en) * | 2016-10-31 | 2017-09-15 | 广西壮族自治区水牛研究所(中国农业科学院水牛研究所) | It is a kind of by red yeast rice, the soft buffalo's milk cheese of Mucor mixed fermentation and preparation method thereof |
| CN107668203A (en) * | 2017-10-17 | 2018-02-09 | 陕西科技大学 | A kind of snakeskin fruit yoghourt with beautifying face and moistering lotion and preparation method thereof |
| CN107821595A (en) * | 2017-12-04 | 2018-03-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of corn yoghourt and preparation method thereof |
| CN107897371A (en) * | 2017-12-11 | 2018-04-13 | 新希望双喜乳业（苏州）有限公司 | One kind is without sucrose flavored fermented milk |
| CN107912529A (en) * | 2017-11-14 | 2018-04-17 | 扬州市扬大康源乳业有限公司 | The production method of a kind of coagulating type normal-temperature yoghourt and its stabilizing agent specially used |
| CN107950657A (en) * | 2017-12-15 | 2018-04-24 | 光明乳业股份有限公司 | A kind of normal-temperature yoghourt containing juice and preparation method thereof |
| CN107996713A (en) * | 2017-12-26 | 2018-05-08 | 光明乳业股份有限公司 | A kind of high protein drinking yoghourt and preparation method thereof |
| CN108094529A (en) * | 2017-12-14 | 2018-06-01 | 光明乳业股份有限公司 | A kind of brown solidified-type fermented milk and preparation method thereof |
| CN108124415A (en) * | 2017-12-11 | 2018-06-05 | 新希望双喜乳业（苏州）有限公司 | A kind of packed flavored fermented milk |
| CN108157507A (en) * | 2017-12-28 | 2018-06-15 | 光明乳业股份有限公司 | A kind of normal-temperature yoghourt containing brown rice rice flour and preparation method thereof |
| CN108669234A (en) * | 2018-04-26 | 2018-10-19 | 上海应用技术大学 | A kind of stabilizing agent specially used and its application of room temperature Fermented Soybean Milk |
| CN109221403A (en) * | 2018-10-22 | 2019-01-18 | 上海应用技术大学 | With the active non-thermal sterilization of polyphenol high anti-oxidation can preservation under room temperature Yoghourt preparation |
| CN109221407A (en) * | 2018-07-02 | 2019-01-18 | 河南鼎元食品科技有限公司 | A kind of pasteurization yoghourt stabilizer, pasteurization yoghourt and preparation method thereof |
| CN109261667A (en) * | 2018-08-01 | 2019-01-25 | 广州风行乳业股份有限公司 | A kind of recycling method of suitable coagulating type yoghurt vial |
| CN109303113A (en) * | 2017-07-26 | 2019-02-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt and preparation method thereof |
| CN109907111A (en) * | 2018-11-29 | 2019-06-21 | 扬州市扬大康源乳业有限公司 | A kind of high viscosity high stability Yoghourt and preparation method thereof |
| CN110973252A (en) * | 2019-12-20 | 2020-04-10 | 光明乳业股份有限公司 | Cold-removing yoghurt and preparation method thereof |
| CN110973254A (en) * | 2019-12-20 | 2020-04-10 | 光明乳业股份有限公司 | Viable bacteria yoghourt capable of being stored at normal temperature and preparation method thereof |
| CN111345349A (en) * | 2018-12-24 | 2020-06-30 | 内蒙古伊利实业集团股份有限公司 | Method for preparing yoghourt and yoghourt prepared by same |
| CN111480696A (en) * | 2020-04-22 | 2020-08-04 | 扬州市扬大康源乳业有限公司 | Orange velvet oat set yogurt and preparation method thereof |
| CN112690333A (en) * | 2020-12-24 | 2021-04-23 | 光明乳业股份有限公司 | Normal-temperature recovery lactic acid milk and preparation method thereof |
| CN112889917A (en) * | 2021-02-07 | 2021-06-04 | 厦门欧凯科技有限公司 | Normal-temperature set yoghurt stabilizer, normal-temperature set yoghurt and preparation method thereof |
| CN112998072A (en) * | 2020-10-29 | 2021-06-22 | 内蒙古伊利实业集团股份有限公司 | Set-style flavor yoghourt and preparation method thereof |
| CN115299496A (en) * | 2022-08-24 | 2022-11-08 | 光明乳业股份有限公司 | Set-type heat-treated yogurt and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1628531A (en) * | 2003-12-17 | 2005-06-22 | 统一企业(中国)投资有限公司昆山研究开发中心 | Functionality sour milk containing Lactobacillus reuteri and making method thereof |
| CN101422196A (en) * | 2008-10-31 | 2009-05-06 | 上海双金生物科技有限公司 | Functional yoghourt and production method thereof |
| CN101889611A (en) * | 2009-10-30 | 2010-11-24 | 东莞石龙津威饮料食品有限公司 | Preparation method and special yoghourt stabilizer of yoghourt with long shelf life |
| CN102599245A (en) * | 2012-03-23 | 2012-07-25 | 光明乳业股份有限公司 | Set-style fermented yoghourt rich in probiotics and preparation method of yoghourt |
| CN103609691A (en) * | 2013-05-20 | 2014-03-05 | 北京三元食品股份有限公司 | Preparation method for fermented milk |
-
2015
- 2015-10-16 CN CN201510673249.3A patent/CN105211282B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1628531A (en) * | 2003-12-17 | 2005-06-22 | 统一企业(中国)投资有限公司昆山研究开发中心 | Functionality sour milk containing Lactobacillus reuteri and making method thereof |
| CN101422196A (en) * | 2008-10-31 | 2009-05-06 | 上海双金生物科技有限公司 | Functional yoghourt and production method thereof |
| CN101889611A (en) * | 2009-10-30 | 2010-11-24 | 东莞石龙津威饮料食品有限公司 | Preparation method and special yoghourt stabilizer of yoghourt with long shelf life |
| CN102599245A (en) * | 2012-03-23 | 2012-07-25 | 光明乳业股份有限公司 | Set-style fermented yoghourt rich in probiotics and preparation method of yoghourt |
| CN103609691A (en) * | 2013-05-20 | 2014-03-05 | 北京三元食品股份有限公司 | Preparation method for fermented milk |
Cited By (33)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106172757A (en) * | 2016-07-08 | 2016-12-07 | 河南花花牛生物科技有限公司 | A kind of pasteurize heat treatment flavored fermented milk and preparation method thereof |
| CN106262316A (en) * | 2016-08-12 | 2017-01-04 | 安阳工学院 | A kind of xylitol Yoghourt fruit jelly and preparation method thereof |
| CN106359595A (en) * | 2016-08-30 | 2017-02-01 | 石家庄市兄弟伊兰食品配料有限公司 | Coagulation type flavored fermented milk with long shelf life and preparation method thereof |
| CN107156316A (en) * | 2016-10-31 | 2017-09-15 | 广西壮族自治区水牛研究所(中国农业科学院水牛研究所) | It is a kind of by red yeast rice, the soft buffalo's milk cheese of Mucor mixed fermentation and preparation method thereof |
| CN107156316B (en) * | 2016-10-31 | 2020-07-07 | 广西壮族自治区水牛研究所(中国农业科学院水牛研究所) | Soft buffalo milk cheese prepared by mixed fermentation of red yeast rice and mucor and preparation method thereof |
| CN106857839A (en) * | 2017-01-22 | 2017-06-20 | 天津金匮堂生物科技有限公司 | A kind of old Yoghurt formulation of wild jujube and preparation method |
| CN109303113A (en) * | 2017-07-26 | 2019-02-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt and preparation method thereof |
| CN107668203A (en) * | 2017-10-17 | 2018-02-09 | 陕西科技大学 | A kind of snakeskin fruit yoghourt with beautifying face and moistering lotion and preparation method thereof |
| CN107912529A (en) * | 2017-11-14 | 2018-04-17 | 扬州市扬大康源乳业有限公司 | The production method of a kind of coagulating type normal-temperature yoghourt and its stabilizing agent specially used |
| CN107821595A (en) * | 2017-12-04 | 2018-03-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of corn yoghourt and preparation method thereof |
| CN107897371A (en) * | 2017-12-11 | 2018-04-13 | 新希望双喜乳业（苏州）有限公司 | One kind is without sucrose flavored fermented milk |
| CN108124415A (en) * | 2017-12-11 | 2018-06-05 | 新希望双喜乳业（苏州）有限公司 | A kind of packed flavored fermented milk |
| WO2019113736A1 (en) * | 2017-12-11 | 2019-06-20 | 新希望双喜乳业（苏州）有限公司 | Bagged flavored fermented milk |
| CN108094529A (en) * | 2017-12-14 | 2018-06-01 | 光明乳业股份有限公司 | A kind of brown solidified-type fermented milk and preparation method thereof |
| CN107950657A (en) * | 2017-12-15 | 2018-04-24 | 光明乳业股份有限公司 | A kind of normal-temperature yoghourt containing juice and preparation method thereof |
| CN107996713A (en) * | 2017-12-26 | 2018-05-08 | 光明乳业股份有限公司 | A kind of high protein drinking yoghourt and preparation method thereof |
| CN108157507A (en) * | 2017-12-28 | 2018-06-15 | 光明乳业股份有限公司 | A kind of normal-temperature yoghourt containing brown rice rice flour and preparation method thereof |
| CN108669234A (en) * | 2018-04-26 | 2018-10-19 | 上海应用技术大学 | A kind of stabilizing agent specially used and its application of room temperature Fermented Soybean Milk |
| CN109221407A (en) * | 2018-07-02 | 2019-01-18 | 河南鼎元食品科技有限公司 | A kind of pasteurization yoghourt stabilizer, pasteurization yoghourt and preparation method thereof |
| CN109261667A (en) * | 2018-08-01 | 2019-01-25 | 广州风行乳业股份有限公司 | A kind of recycling method of suitable coagulating type yoghurt vial |
| CN109221403A (en) * | 2018-10-22 | 2019-01-18 | 上海应用技术大学 | With the active non-thermal sterilization of polyphenol high anti-oxidation can preservation under room temperature Yoghourt preparation |
| CN109907111A (en) * | 2018-11-29 | 2019-06-21 | 扬州市扬大康源乳业有限公司 | A kind of high viscosity high stability Yoghourt and preparation method thereof |
| CN111345349A (en) * | 2018-12-24 | 2020-06-30 | 内蒙古伊利实业集团股份有限公司 | Method for preparing yoghourt and yoghourt prepared by same |
| CN110973252A (en) * | 2019-12-20 | 2020-04-10 | 光明乳业股份有限公司 | Cold-removing yoghurt and preparation method thereof |
| CN110973254A (en) * | 2019-12-20 | 2020-04-10 | 光明乳业股份有限公司 | Viable bacteria yoghourt capable of being stored at normal temperature and preparation method thereof |
| CN110973252B (en) * | 2019-12-20 | 2022-12-23 | 光明乳业股份有限公司 | De-coolable yoghurt and preparation method thereof |
| CN110973254B (en) * | 2019-12-20 | 2023-03-14 | 光明乳业股份有限公司 | Viable bacteria yoghourt capable of being stored at normal temperature and preparation method thereof |
| CN111480696A (en) * | 2020-04-22 | 2020-08-04 | 扬州市扬大康源乳业有限公司 | Orange velvet oat set yogurt and preparation method thereof |
| CN112998072A (en) * | 2020-10-29 | 2021-06-22 | 内蒙古伊利实业集团股份有限公司 | Set-style flavor yoghourt and preparation method thereof |
| CN112690333A (en) * | 2020-12-24 | 2021-04-23 | 光明乳业股份有限公司 | Normal-temperature recovery lactic acid milk and preparation method thereof |
| CN112889917A (en) * | 2021-02-07 | 2021-06-04 | 厦门欧凯科技有限公司 | Normal-temperature set yoghurt stabilizer, normal-temperature set yoghurt and preparation method thereof |
| CN112889917B (en) * | 2021-02-07 | 2023-09-12 | 厦门欧凯科技有限公司 | Normal temperature setting type yoghurt stabilizer, normal temperature setting type yoghurt and preparation method thereof |
| CN115299496A (en) * | 2022-08-24 | 2022-11-08 | 光明乳业股份有限公司 | Set-type heat-treated yogurt and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105211282B (en) | 2019-02-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105211282B (en) | A kind of air-setting type Yoghourt and preparation method thereof | |
| CN105123930B (en) | A kind of room temperature drinking yoghourt and preparation method thereof | |
| CN105123921B (en) | A kind of normal temperature fermentation cream and preparation method thereof | |
| Shah | Yogurt in health and disease prevention | |
| CN108013137B (en) | Set normal-temperature yoghourt and preparation method thereof | |
| CN102986874B (en) | Kefir viable type sour milk beverage and production method thereof | |
| CN104957255B (en) | A kind of brown probiotic yogurt and preparation method thereof | |
| CN103125595B (en) | Dessert type flavored fermented milk and preparation method thereof | |
| CN103651784B (en) | Fermented milk without food additive and preparation method for fermented milk | |
| CN102524386B (en) | Drinking type flavored fermented milk with Kefir function and preparation method thereof | |
| CN104286174B (en) | A kind of NLF breast and preparation method thereof | |
| CN102100252A (en) | Fermented dairy product and preparation method and raw material composition thereof, lactobacillus plantarum application | |
| CN105104537A (en) | Normal-temperature fermented milk beverage and preparation method thereof | |
| CN104489131B (en) | A kind of viable type lactalbumin drink and preparation method thereof | |
| CN102599242A (en) | Preparation method of fermented yoghurt and prepared yoghurt | |
| CN104814124A (en) | Normal-temperature drinking type yoghourt and preparation method thereof | |
| CN105558012A (en) | Drinking type fermented milk and preparation method thereof | |
| CN107927163A (en) | A kind of room temperature drinking yoghourt and preparation method thereof | |
| CN106070614A (en) | A kind of double fermentation brown Yoghourt and production technology thereof | |
| CN104920605B (en) | A kind of hot filling acidified milk and preparation method thereof | |
| CN111317035A (en) | Sour processed cheese containing probiotics and preparation method thereof | |
| CN108077427A (en) | A kind of brown solidified-type fermented milk and preparation method thereof | |
| CN102657259A (en) | Device and method for producing additive-free yogurt | |
| CN108142553A (en) | A kind of acidified milk of double fermentations and preparation method thereof | |
| CN106172757A (en) | A kind of pasteurize heat treatment flavored fermented milk and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |