CN105613752A - Highland barley yak milk drink and preparation method thereof - Google Patents
Highland barley yak milk drink and preparation method thereof Download PDFInfo
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- CN105613752A CN105613752A CN201510970735.1A CN201510970735A CN105613752A CN 105613752 A CN105613752 A CN 105613752A CN 201510970735 A CN201510970735 A CN 201510970735A CN 105613752 A CN105613752 A CN 105613752A
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- highland barley
- yak milk
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
Abstract
The present invention discloses a highland barley yak milk drink and a preparation method thereof. The preparation method includes the following steps; yak milk powder is dissolved and stirred; highland barley powder is dissolved in hot water, alpha-amylase is added, and the mixture is heated, etc; a mixture of a stabilizer and white granulated sugar is dissolved in pure water and milled using a colloid mill, the milled mixture is mixed and stirred evenly with the highland barley slurry, and the mixture is pumped into a temporary storage tank; the mixed materials are subjected to filtration, homogenization and pre-sterilization; the pH value is adjusted and the mixture is subjected to ultra high temperature sterilization and aseptic filling; and sterilized mixture is subjected to inspection and warehousing. The highland barley yak milk drink includes: 8.0%-9.0% of whole yak milk powder, 2.5%-3.0% of white granulated sugar, 1.8%-2.0% of highland barley powder, 0.15% of stabilizer, 20g/1000L of ethyl maltol, 0.05% of sodium tripolyphosphate, 0.05% of sodium citrate, 35g/1000L of alpha-amylase and pure water. According to the food nutritional complementary principle, the respective nutritional value and good taste of the yak milk and highland barley are fully played and improved.
Description
Technical field
The invention belongs to modulation milk beverage preparing technical field, particularly relate to a kind of highland barley and yak milk beverage and preparation method thereof.
Background technology
Yak is lived where there is water and grass, and is in semi-wild state, naturally herds, what eat is wild native grass, often having the stem and leaf of the rare Chinese medicine such as Cordyceps, Bulbus Fritillariae Uninbracteatae, what drink is natural spring water, makes the lactoprotein in yak milk, butter oil, dry matter content high; Its ferrum, zinc, calcium, necessary aminoacid, vitamin A, CLA equal size, also above ordinary milk, are described as " in milk superfine product ", external laudatory title " super food " at home. Yak milk high nutritive value, and there is natural, pure feature, it is the green health Organic food of ideals of human being. Semen avenae nudae is as a kind of cereal crop, and because in it, coetonium shell separates, seed is exposed, therefore also known as hull-less barley, Semen avenae nudae, meter great Mai. Semen avenae nudae has medicinal widely and nutritive value, on the market common to Semen avenae nudae be raw material product have highland barley fine dried noodles, Semen avenae nudae steamed bread, highland barley tsamba, a barley nutritional powder etc., not only tasty but also be of high nutritive value. Semen avenae nudae, as the traditional staple crops of Tibetan, meets the dietary structure of " three-hypers two is low " (high protein, high microsteping, homovitamin and low fat, low sugar), is the good merchantable brand in cereal crops. Adopting specific technique to make highland barley and yak milk beverage Semen avenae nudae and yak milk, can make full use of the nutritional labeling of yak milk and Semen avenae nudae, the taste that also can make yak milk is more rich. Publication number is the patent of CN104322699A, publication date be 20150201 patent documentation disclose a kind of grain milk and preparation method thereof, it comprises the steps: to pull an oar grain watering, filters to obtain corn mixed liquor, being mixed with fresh milk by corn mixed liquor, boiling with soft fire both obtained again.
Disclosed in above-mentioned patent documentation, corn mixed liquor is directly mixed by grain milk manufacture method with fresh milk, if utilizing the explained hereafter highland barley and yak milk beverage that this patent is mentioned, directly Semen avenae nudae powder is mixed with yak milk, can cause that Semen avenae nudae powder is not readily dissolved in yak milk, easily produce precipitation, dispersed to reach, need substantial amounts of stabilizer, affect the mouthfeel of highland barley and yak milk beverage.
Summary of the invention
It is an object of the invention to provide a kind of highland barley and yak milk beverage and preparation method thereof, aim to solve the problem that existing grain milk manufacture method causes that the starch in Semen avenae nudae is not readily dissolved in yak milk, easily produce precipitation, it is necessary to substantial amounts of stabilizer, the problem affecting highland barley and yak milk beverage mouthfeel.
The present invention is realized in, a kind of highland barley and yak milk beverage, described highland barley and yak milk beverage includes in mass ratio: whole milk powder 8.0%��9.0%, white sugar 2.5%��3.0%, Semen avenae nudae powder 1.8%��2.0%, stabilizer 0.15%, ethylmaltol 20g/1000L, sodium tripolyphosphate 0.05%, sodium citrate 0.05%, ��-amylase 35g/20kg Semen avenae nudae powder and be settled to the pure water of volume of production.
Further, described highland barley and yak milk beverage every 1000L highland barley and yak milk beverage includes the main materials and auxiliary materials of following weight portion, major ingredient is whole milk powder 90kg, white sugar 28kg, Semen avenae nudae powder 18kg, and adjuvant is stabilizer 1.5kg, ethylmaltol 20g, sodium tripolyphosphate 0.5g, sodium citrate 0.5g, ��-amylase 35g.
Further, described highland barley and yak milk beverage every 1000L highland barley and yak milk beverage includes the main materials and auxiliary materials of following weight portion, major ingredient is whole milk powder 85kg, white sugar 30kg, Semen avenae nudae powder 20kg, and adjuvant is stabilizer 1.5kg, ethylmaltol 20g, sodium tripolyphosphate 0.5g, sodium citrate 0.5g, ��-amylase 35g.
Another object of the present invention is to the preparation method providing a kind of described highland barley and yak milk beverage, the preparation method of described highland barley and yak milk beverage includes:
After adopting high speed shear tank that by the dissolved in purified water of 4 times 50-55 DEG C, yak milk powder is stirred 2-4h; By Semen avenae nudae powder with 15-20 times, 40-45 DEG C of hot water dissolving, add ��-amylase after crossing colloid mill, be warming up to 60 minutes enzymolysis of 50-55 DEG C of insulation, temperature is determined by amylase, intensification 75-80 DEG C 15-20 minute enzyme denaturing of insulation, and 200 orders filter standby;
After again 30-50 times 75-80 DEG C dissolved in purified water blend compounds body mill of mixture of stabilizer with white sugar being ground process, squeeze into after high speed shear tank circulating tank continues stirring 10-15min mix homogeneously after starching mixing together with 0.05% sodium tripolyphosphate, 0.05% sodium citrate and the Semen avenae nudae through enzyme-squash techniqued and squeeze into temporary storage tank;
Compound through filter, be preheated to 65-70 DEG C, under 25-30MPa pressure homogenizing, carried out 85 DEG C/15s pre-sterilizing by heat exchanger; Constant volume and Testing index qualified after, adjustment pH value is 6.6-7.0;
Carry out 137 DEG C/2-3s ultra high temperature sterilization (UHTS), sterile filling; Finally test, warehouse-in.
Further, the preparation method of described Semen avenae nudae slurry includes: by Semen avenae nudae powder 15-20 times, 40-45 DEG C of hot water dissolving, adding ��-amylase after crossing colloid mill, be warming up to 60 minutes enzymolysis of 50-55 DEG C of insulation, temperature is determined by amylase, intensification 75-80 DEG C 15-20 minute enzyme denaturing of insulation, 200 orders filter.
Further, in described constant volume Testing index, described index includes dry 13 �� 1%, protein more than 2.6%.
Another object of the present invention is in that to provide the eating method of a kind of highland barley and yak milk beverage, and the eating method of described highland barley and yak milk beverage includes: directly drink after unlatching.
Highland barley and yak milk beverage provided by the invention and preparation method thereof, makes full use of the nutritional labeling of yak milk and Semen avenae nudae, and overcomes the Semen avenae nudae powder can not easy distribution at yak milk Direct precipitation, it is necessary to the shortcoming adding a large amount of stabilizer. The present invention by mixing with yak milk after Semen avenae nudae powder enzymolysis, filtration, both having solved Semen avenae nudae powder can not stable homogeneous dispersion, the problem that needs to add a large amount of stabilizer in yak milk, also the mouthfeel of product is improved, thus the flavour of Semen avenae nudae is better combined with yak milk, realize essence zero interpolation, the basic physical and chemical index making highland barley and yak milk beverage finished product reaches: protein is 2.6g/100ml, fat is 2.8g/100ml, dry is 13%, make mouthfeel smooth and mellow, there is strong tempting highland barley tsamba fragrance simultaneously. Carbohydrate is the topmost energy source of human body, at the fasted conditions of minimum energy, it is impossible to have ignored the absorption of carbohydrate. Drink milk on an empty stomach, protein will soon be converted into energy and be consumed, and nutritional labeling can not well be digested and assimilated. And the combination of milk and corn, it is one of best diet collocation. Containing the various nutritional labelings except dietary fiber of needed by human body in milk, and corn exactly can complementary diets fiber, and avoid the protein transduction in milk to turn to heat as origin of heat, therefore milk is " 1+1 > 2 " with the collocation of corn.
Accompanying drawing explanation
Fig. 1 is the highland barley and yak milk beverage preparation method flow chart that the embodiment of the present invention provides.
Detailed description of the invention
In order to make the purpose of the present invention, technical scheme and advantage clearly understand, below in conjunction with embodiment, the present invention is further elaborated. Should be appreciated that specific embodiment described herein is only in order to explain the present invention, is not intended to limit the present invention.
Below in conjunction with accompanying drawing, the application principle of the present invention is explained in detail.
The highland barley and yak milk beverage of the embodiment of the present invention, example component includes in mass ratio: whole milk powder 8.0%��9.0%, white sugar 2.5%��3.0%, Semen avenae nudae powder 1.8%��2.0%, stabilizer KVD-LH2913110.15%, ethylmaltol 20g/1000L, sodium tripolyphosphate 0.05%, sodium citrate 0.05%, ��-amylase 35g/20kg Semen avenae nudae powder and be settled to the pure water of volume of production.
As it is shown in figure 1, the preparation method of the highland barley and yak milk beverage of the embodiment of the present invention, the preparation method of described highland barley and yak milk beverage includes:
S101: after adopting high speed shear tank that by the dissolved in purified water of 4 times 50-55 DEG C, yak milk powder is stirred 2-4h; By Semen avenae nudae powder with 15-20 times, 40-45 DEG C of hot water dissolving, add ��-amylase after crossing colloid mill, be warming up to 60 minutes enzymolysis (temperature is determined by amylase) of 50-55 DEG C of insulation, intensification 75-80 DEG C 15-20 minute enzyme denaturing of insulation, 200 orders filter standby;
S102: after again 30-50 times 75-80 DEG C dissolved in purified water blend compounds body mill of mixture of stabilizer with white sugar being ground process, squeeze into after high speed shear tank circulating tank continues stirring 10-15min mix homogeneously after starching mixing together with 0.05% sodium tripolyphosphate, 0.05% sodium citrate and the Semen avenae nudae through enzyme-squash techniqued and squeeze into temporary storage tank;
S103: compound through filter, be preheated to 65-70 DEG C, under 25-30MPa pressure homogenizing, carried out 85 DEG C/15s pre-sterilizing by heat exchanger; Constant volume and Testing index qualified after, adjustment pH value is 6.6-7.0;
S104: carry out 137 DEG C/2-3s ultra high temperature sterilization (UHTS), sterile filling; Finally test, warehouse-in.
Described mill by 30-50 times 75-80 DEG C dissolved in purified water blend compounds body of mixture of stabilizer with white sugar again is ground processing, and described grinding carries out 2-3 time.
In described constant volume Testing index, described index includes dry 13 �� 1%, protein more than 2.6%.
Below in conjunction with specific embodiment, the application principle of the present invention is further described.
Embodiment one:
A kind of highland barley and yak milk beverage, every 1000L highland barley and yak milk beverage includes the main materials and auxiliary materials of following weight portion, major ingredient is whole milk powder 90kg, white sugar 28kg, Semen avenae nudae powder 18kg, and adjuvant is stabilizer 1.5kg, ethylmaltol 20g, sodium tripolyphosphate 0.5g, sodium citrate 0.5g, ��-amylase 35g.
The preparation method of a kind of highland barley and yak milk beverage, comprises the following steps:
1, dispensing and standardization
1.1 milk powder material and hydrations: the full-cream yak milk powder of above-mentioned weight portion is poured in high speed shear tank, add and 360L40-45 DEG C of hot water dissolves completely, stirring 10-20min, less than 6 DEG C are cooled to through plate type heat exchanger, squeeze in hydration tank (temporary storage tank) and carry out more than hydration 4h, hydration temperature is 2-6 DEG C, with stirring 10-20min before.
1.2 milk hydrations are sequentially added into other adjuvants after terminating:
(1) by Semen avenae nudae powder with 15-20 times, 40-45 DEG C of hot water dissolving, ��-amylase (35g/20kg Semen avenae nudae powder) is added after crossing colloid mill, it is warming up to 60 minutes enzymolysis (temperature is determined) of 50-55 DEG C of insulation by amylase, intensification 75-80 DEG C 15-20 minute enzyme denaturing of insulation, 200 orders filter standby;
(2) stabilizer and white sugar are dry mixed uniformly, dissolve being dry mixed in the hot water of material addition 120L70-75 DEG C, grind 3 times with colloid mill, pour stirring 10-15min in the hot milk of 65-70 DEG C of high speed shear tank into, dissolve after completely, be added in mixing milk and stir 10-15min mix homogeneously.
(3) Semen avenae nudae through enzyme-squash techniqued is starched continuation stirring 10-15min in addition mixed liquor;
(4) 500g sodium tripolyphosphate, 40-45 DEG C of warm water of 500g sodium citrate are added in mixed liquor after dissolving.
2 filter: detect qualified material and enter homogenizing, sterilization workshop section after pot strainer filters.
3 preheatings, homogenizing: material is preheated to 65-70 DEG C, homogenizing under 25-30MPa pressure;
4 sterilizations: material by heat exchanger carry out sterilizing (85 DEG C/15s) squeeze into cleaning tank.
5 constant volumes: be settled to 1000L;
6 inspections: testing result meets dispensing standard (protein >=2.6%, total solids >=13.0%);
7 adjust pH value: adjust pH to 6.6-7.0 with sodium bicarbonate;
8 ultra high temperature sterilization (UHTS) (137 DEG C of 2-3S);
9 sterile fillings;
10 inspections: check project to test by regulation;
11 vannings: check qualified product to case by specified quantity, it is desired to accomplish to handle with care;
12 warehouse-ins.
What the present invention was complete maintains the nutritional labeling of Semen avenae nudae and yak milk, and Semen avenae nudae taste is strong, and the flavour of Semen avenae nudae is well combined with yak milk, and mouthfeel is aromatic smooth, suitable for all ages.
Embodiment two:
A kind of highland barley and yak milk beverage, every 1000L highland barley and yak milk beverage includes the main materials and auxiliary materials of following weight portion, major ingredient is whole milk powder 85kg, white sugar 30kg, Semen avenae nudae powder 20kg, and adjuvant is stabilizer 1.5kg, ethylmaltol 20g, sodium tripolyphosphate 0.5g, sodium citrate 0.5g, ��-amylase 35g.
The preparation method of a kind of highland barley and yak milk beverage, comprises the following steps:
1, dispensing and standardization
1.1 milk powder material and hydrations: the full-cream yak milk powder of above-mentioned weight portion is poured in high speed shear tank, add and 340L40-45 DEG C of hot water dissolves completely, stirring 10-20min, less than 6 DEG C are cooled to through plate type heat exchanger, squeeze in hydration tank (temporary storage tank) and carry out more than hydration 4h, hydration temperature is 2-6 DEG C, with stirring 10-20min before.
1.2 milk hydrations are sequentially added into other adjuvants after terminating:
(1) by Semen avenae nudae powder with 15-20 times, 40-45 DEG C of hot water dissolving, ��-amylase (35g/20kg Semen avenae nudae powder) is added after crossing colloid mill, it is warming up to 60 minutes enzymolysis (temperature is determined) of 50-55 DEG C of insulation by amylase, intensification 75-80 DEG C 15-20 minute enzyme denaturing of insulation, 200 orders filter standby;
(2) stabilizer and white sugar are dry mixed uniformly, dissolve being dry mixed in the hot water of material addition 120L70-75 DEG C, grind 3 times with colloid mill, pour stirring 10-15min in the hot milk of 65-70 DEG C of high speed shear tank into, dissolve after completely, be added in mixing milk and stir 10-15min mix homogeneously.
(3) Semen avenae nudae through enzyme-squash techniqued is starched continuation stirring 10-15min in addition mixed liquor;
(4) 500g sodium tripolyphosphate, 40-45 DEG C of warm water of 500g sodium citrate add in mixed liquor after dissolving.
2 filter: detect qualified material and enter homogenizing, sterilization workshop section after pot strainer filters.
3 preheatings, homogenizing: material is preheated to 65-70 DEG C, homogenizing under 25-30MPa pressure;
4 sterilizations: material by heat exchanger carry out sterilizing (85 DEG C/15s) squeeze into cleaning tank.
5 constant volumes: be settled to 1000L;
6 inspections: testing result meets dispensing standard (protein >=2.6%, total solids >=13.0%);
7 adjust pH value: adjust pH to 6.6-7.0 with sodium bicarbonate;
8 ultra high temperature sterilization (UHTS) (137 DEG C of 2-3S);
9 sterile fillings;
10 inspections: check project to test by regulation;
11 vannings: check qualified product to case by specified quantity, it is desirable to accomplish to handle with care;
12 warehouse-ins.
What the present invention was complete maintains the nutritional labeling of Semen avenae nudae and yak milk, and Semen avenae nudae taste is strong, and the flavour of Semen avenae nudae is well combined with yak milk, and mouthfeel is aromatic smooth, suitable for all ages.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all any amendment, equivalent replacement and improvement etc. made within the spirit and principles in the present invention, should be included within protection scope of the present invention.
Claims (7)
1. a highland barley and yak milk beverage, it is characterized in that, described highland barley and yak milk beverage includes in mass ratio: whole milk powder 8.0%��9.0%, white sugar 2.5%��3.0%, Semen avenae nudae powder 1.8%��2.0%, stabilizer KVD-LH2913110.15%, ethylmaltol 20g/1000L, sodium tripolyphosphate 0.05%, sodium citrate 0.05%, ��-amylase 35g/20kg Semen avenae nudae powder and be settled to the pure water of volume of production.
2. highland barley and yak milk beverage as claimed in claim 1, it is characterized in that, described highland barley and yak milk beverage every 1000L highland barley and yak milk beverage includes the main materials and auxiliary materials of following weight portion, major ingredient is whole milk powder 90kg, white sugar 28kg, Semen avenae nudae powder 18kg, and adjuvant is stabilizer 1.5kg, ethylmaltol 20g, sodium tripolyphosphate 0.5g, sodium citrate 0.5g, ��-amylase 35g.
3. highland barley and yak milk beverage as claimed in claim 1, it is characterized in that, described highland barley and yak milk beverage every 1000L highland barley and yak milk beverage includes the main materials and auxiliary materials of following weight portion, major ingredient is whole milk powder 85kg, white sugar 30kg, Semen avenae nudae powder 20kg, and adjuvant is stabilizer 1.5kg, ethylmaltol 20g, sodium tripolyphosphate 0.5g, sodium citrate 0.5g, ��-amylase 35g.
4. the preparation method of the highland barley and yak milk beverage as described in claim 1-3 any one, it is characterised in that the preparation method of described highland barley and yak milk beverage includes:
After adopting high speed shear tank that by the dissolved in purified water of 4 times 50-55 DEG C, yak milk powder is stirred 2-4h; By Semen avenae nudae powder with 15-20 times, 40-45 DEG C of hot water dissolving, add ��-amylase after crossing colloid mill, be warming up to 60 minutes enzymolysis of 50-55 DEG C of insulation, temperature is determined by amylase, intensification 75-80 DEG C 15-20 minute enzyme denaturing of insulation, and 200 orders filter standby;
After again 30-50 times 75-80 DEG C dissolved in purified water blend compounds body mill of mixture of stabilizer with white sugar being ground process, squeeze into after high speed shear tank circulating tank continues stirring 10-15min mix homogeneously after starching mixing together with 0.05% sodium tripolyphosphate, 0.05% sodium citrate and the Semen avenae nudae through enzyme-squash techniqued and squeeze into temporary storage tank;
Compound through filter, be preheated to 65-70 DEG C, under 25-30MPa pressure homogenizing, carried out 85 DEG C/15s pre-sterilizing by heat exchanger; Constant volume and Testing index qualified after, adjustment pH value is 6.6-7.0;
Carry out 137 DEG C/2-3s ultra high temperature sterilization (UHTS), sterile filling; Finally test, warehouse-in.
5. the preparation method of highland barley and yak milk beverage as claimed in claim 4, it is characterized in that, the preparation method of described Semen avenae nudae slurry includes: by Semen avenae nudae powder 15-20 times, 40-45 DEG C of hot water dissolving, adding ��-amylase after crossing colloid mill, be warming up to 60 minutes enzymolysis of 50-55 DEG C of insulation, temperature is determined by amylase, intensification 75-80 DEG C 15-20 minute enzyme denaturing of insulation, 200 orders filter.
6. the preparation method of highland barley and yak milk beverage as claimed in claim 4, it is characterised in that in described constant volume Testing index, described index includes dry 13 �� 1%, protein more than 2.6%.
7. the eating method of the highland barley and yak milk beverage as described in claim 1-3 any one, it is characterised in that the eating method of described highland barley and yak milk beverage is for directly to drink.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108124966A (en) * | 2018-01-30 | 2018-06-08 | 周加云 | A kind of bitter buckwheat milk formulas and preparation method thereof |
| CN108925740A (en) * | 2018-05-09 | 2018-12-04 | 甘孜藏族自治州康定蓝逸高原食品有限公司 | A kind of frozen and preparation method thereof rich in highland barley |
| CN111096404A (en) * | 2019-12-31 | 2020-05-05 | 镇江市智农食品有限公司 | Selenium-rich highland barley milk beverage and preparation method thereof |
| CN112655766A (en) * | 2020-12-29 | 2021-04-16 | 蚌埠市和平乳业有限责任公司 | Nutritional milk suitable for people with weak gastrointestinal function |
| CN114468055A (en) * | 2022-01-17 | 2022-05-13 | 上海应用技术大学 | Preparation method of set highland barley yoghourt |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102106395A (en) * | 2009-12-29 | 2011-06-29 | 内蒙古伊利实业集团股份有限公司 | Milk beverage containing highland barley and preparation method thereof |
| CN102524887A (en) * | 2011-12-27 | 2012-07-04 | 青海省农林科学院 | Preparation method of highland barley grain drink |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106395A (en) * | 2009-12-29 | 2011-06-29 | 内蒙古伊利实业集团股份有限公司 | Milk beverage containing highland barley and preparation method thereof |
| CN102524887A (en) * | 2011-12-27 | 2012-07-04 | 青海省农林科学院 | Preparation method of highland barley grain drink |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108124966A (en) * | 2018-01-30 | 2018-06-08 | 周加云 | A kind of bitter buckwheat milk formulas and preparation method thereof |
| CN108925740A (en) * | 2018-05-09 | 2018-12-04 | 甘孜藏族自治州康定蓝逸高原食品有限公司 | A kind of frozen and preparation method thereof rich in highland barley |
| CN108925740B (en) * | 2018-05-09 | 2022-07-12 | 甘孜藏族自治州康定蓝逸高原食品有限公司 | Frozen beverage rich in highland barley and preparation method thereof |
| CN111096404A (en) * | 2019-12-31 | 2020-05-05 | 镇江市智农食品有限公司 | Selenium-rich highland barley milk beverage and preparation method thereof |
| CN112655766A (en) * | 2020-12-29 | 2021-04-16 | 蚌埠市和平乳业有限责任公司 | Nutritional milk suitable for people with weak gastrointestinal function |
| CN114468055A (en) * | 2022-01-17 | 2022-05-13 | 上海应用技术大学 | Preparation method of set highland barley yoghourt |
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Application publication date: 20160601 |