CN105638879A - Effervescent tablet starter for self-made yoghourt - Google Patents
Effervescent tablet starter for self-made yoghourt Download PDFInfo
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- CN105638879A CN105638879A CN201610087974.7A CN201610087974A CN105638879A CN 105638879 A CN105638879 A CN 105638879A CN 201610087974 A CN201610087974 A CN 201610087974A CN 105638879 A CN105638879 A CN 105638879A
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- powder
- yoghourt
- effervescent tablet
- leaven
- starter
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- Pending
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 43
- 239000007938 effervescent tablet Substances 0.000 title claims abstract description 26
- 239000007858 starting material Substances 0.000 title abstract 5
- 239000000843 powder Substances 0.000 claims abstract description 69
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims abstract description 16
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims abstract description 13
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 13
- 240000001717 Vaccinium macrocarpon Species 0.000 claims abstract description 13
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims abstract description 13
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims abstract description 13
- 235000004634 cranberry Nutrition 0.000 claims abstract description 13
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 13
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 11
- 235000013336 milk Nutrition 0.000 claims abstract description 10
- 239000008267 milk Substances 0.000 claims abstract description 10
- 210000004080 milk Anatomy 0.000 claims abstract description 10
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 9
- 229920001353 Dextrin Polymers 0.000 claims abstract description 8
- 239000004375 Dextrin Substances 0.000 claims abstract description 8
- 235000019425 dextrin Nutrition 0.000 claims abstract description 8
- 235000019359 magnesium stearate Nutrition 0.000 claims abstract description 8
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 7
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 7
- 244000199866 Lactobacillus casei Species 0.000 claims abstract description 6
- 235000013958 Lactobacillus casei Nutrition 0.000 claims abstract description 6
- 244000057717 Streptococcus lactis Species 0.000 claims abstract description 6
- 235000014897 Streptococcus lactis Nutrition 0.000 claims abstract description 6
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 6
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 6
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 6
- 235000021014 blueberries Nutrition 0.000 claims abstract description 6
- 229940017800 lactobacillus casei Drugs 0.000 claims abstract description 6
- 235000004936 Bromus mango Nutrition 0.000 claims abstract description 5
- 240000007228 Mangifera indica Species 0.000 claims abstract description 5
- 235000014826 Mangifera indica Nutrition 0.000 claims abstract description 5
- 235000009184 Spondias indica Nutrition 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims description 14
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- 241000894006 Bacteria Species 0.000 claims description 11
- 239000002253 acid Substances 0.000 claims description 11
- 239000003826 tablet Substances 0.000 claims description 6
- 235000020121 low-fat milk Nutrition 0.000 claims description 5
- 241000186016 Bifidobacterium bifidum Species 0.000 claims description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 3
- 235000020183 skimmed milk Nutrition 0.000 claims description 3
- 235000008939 whole milk Nutrition 0.000 claims description 3
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 235000008476 powdered milk Nutrition 0.000 claims description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 2
- 238000000855 fermentation Methods 0.000 abstract description 7
- 230000004151 fermentation Effects 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 2
- 230000002378 acidificating effect Effects 0.000 abstract 2
- 241000186000 Bifidobacterium Species 0.000 abstract 1
- 235000009917 Crataegus X brevipes Nutrition 0.000 abstract 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 abstract 1
- 235000009685 Crataegus X maligna Nutrition 0.000 abstract 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 abstract 1
- 235000009486 Crataegus bullatus Nutrition 0.000 abstract 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 abstract 1
- 235000009682 Crataegus limnophila Nutrition 0.000 abstract 1
- 240000000171 Crataegus monogyna Species 0.000 abstract 1
- 235000004423 Crataegus monogyna Nutrition 0.000 abstract 1
- 235000002313 Crataegus paludosa Nutrition 0.000 abstract 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 abstract 1
- 235000016623 Fragaria vesca Nutrition 0.000 abstract 1
- 240000009088 Fragaria x ananassa Species 0.000 abstract 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 abstract 1
- 241000194017 Streptococcus Species 0.000 abstract 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 description 6
- 238000001816 cooling Methods 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 5
- 230000035622 drinking Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 235000021262 sour milk Nutrition 0.000 description 3
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 description 2
- 229940009289 bifidobacterium lactis Drugs 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 229940046001 vitamin b complex Drugs 0.000 description 1
Classifications
-
- 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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
-
- 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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Abstract
The invention relates to the field of bioengineering, in particular to an effervescent tablet starter for self-made yoghourt. The effervescent tablet starter comprises components in percentage by mass as follows: 10%-60% of milk powder, 10%-50% of dextrin, 1%-10% of acidic fruit powder, 15%-50% of sodium bicarbonate, 5%-20% of citric acid, 0.1%-0.5% of magnesium stearate and 0.2%-15% of fermentative strains, wherein the acidic fruit powder comprises one or more of cranberry powder, mango powder, strawberry powder, blueberry powder, apple powder and hawthorn fruit powder; the fermentative strains comprise one or more of streptococcus thermophiles, lactobacillus bulgaricus, lactococcus lactis, lactobacillus acidophilus, bifidobacterium and lactobacillus casei. According to the effervescent tablet starter for the self-made yoghourt, the yoghourt starter can be effectively mixed, the fermentation effect is not influenced, and the use is convenient and efficient.
Description
Technical field
The present invention relates to bioengineering field, particularly relate to a kind of effervescent tablet leaven from yoghourt.
Background technology
Containing substantial amounts of " Lactobacillus ", calcareous and abundant vitamin B complex in Yoghourt, not only can stomach invigorating, promote internal metabolism, improve skin quality, reduce constipation, more can activated immune system, reduce cholesterol, reduce female diseases etc., be the most natural health food. Popular along with the raising of our people's level of consumption and health idea, Yoghourt yield rises year by year, has become as the big fermented dairy product of China first.
From yoghourt because it is relatively beneficial to health without the additive such as thickening agent, essence than commercially available yoghourt. Ferment agent for Yoghourt is acting on extremely important in yoghourt process, and it is solid and produce basis and the main cause of flavor substance to be that Yoghourt produces acid cure. Common sour milk leaven is usually powder, in making Yoghourt process, generally ceaselessly to stir and could dissolve for more than 5 minutes, and easily there is the viscous wall of powder and the phenomenon sunk to the bottom, leaven can not fully dissolve, causing fermented yoghourt failure or extend fermentation time, and home-use ferment agent for Yoghourt requires convenient and swift, this powder common sour milk leaven uses comparatively inconvenience. It addition, the spoon of stirring or chopsticks are not past, in adequately disinfected situation, causing Yoghourt pollution microbes or bring the material of other lactic acid bacteria inhibitings growth into, affect the edible of final Yoghourt. Although effervescent tablet can solve the problem of ferment agent for Yoghourt mix homogeneously, but after common effervescent tablet dissolves, solution is acidity, and pH value is relatively low, and low ph value can reduce the vigor of ferment agent for Yoghourt, causes fermented yoghourt failure.
Summary of the invention
For solving above-mentioned technical problem, it is an object of the invention to provide a kind of can effectively mixing sour milk leaven, do not affect ferment effect, easy to use efficient from the effervescent tablet leaven of yoghourt.
First aspect present invention provides a kind of effervescent tablet leaven from yoghourt, includes by percentage to the quality:
Wherein, described acid fruit powder includes one or more in cranberry powder, mango powder, Fructus Fragariae Ananssae powder, blue berry powder, apple powder, Fructus Crataegi powder; Described fermented bacterium includes one or more in streptococcus thermophilus, Lactobacillus bulgaricus, lactococcus lactis, bacillus acidophilus, bacillus bifidus, lactobacillus casei.
Further, described acid fruit powder is cranberry powder.
Further, the mass values of described cranberry powder and sodium bicarbonate is 0.1-1.0.
Further, described fermented bacterium includes the streptococcus thermophilus of 0.1-10% and the Lactobacillus bulgaricus of 0.1-5%.
Further, described viable count in the effervescent tablet leaven of yoghourt containing fermented bacterium is 1 �� 106-1��109cfu/g��
Further, described milk powder includes whole milk powder, skimmed milk powder or low fat milk powder.
The preparation method that second aspect present invention provides a kind of effervescent tablet leaven from yoghourt, comprises the following steps:
S1, milk powder, dextrin are put in baking oven, dry 2-5 hour at 50-80 DEG C;
S2, by dry after material sieve after, uniformly obtain batch mixing with other mixing of materials, other material described includes acid fruit powder, sodium bicarbonate, citric acid, magnesium stearate, fermented bacterium;
S3, batch mixing plunger die for tabletting press is pressed into tablet;
Wherein, described acid fruit powder includes one or more in cranberry powder, mango powder, Fructus Fragariae Ananssae powder, blue berry powder, apple powder, Fructus Crataegi powder; Described fermented bacterium includes one or more in streptococcus thermophilus, Lactobacillus bulgaricus, lactococcus lactis, bacillus acidophilus, bacillus bifidus, lactobacillus casei.
Further, in described step S2, the material after drying is crossed 60 mesh sieves.
By such scheme, the present invention at least has the advantage that the strain streptococcus thermophilus and Lactobacillus bulgaricus that are used for fermented yoghourt are fused in effervescent tablet by the present invention, and by the rational proportioning of Acidity of Aikalinity composition, after using the normal disintegrate of effervescent tablet, solution is in neutral or faintly acid; The effervescent tablet leaven from yoghourt of the present invention, effervescent tablet leaven is direct plungeed in milk, just energy effervescent tablet ferment agent for Yoghourt abundant, rapidly-soluble need not be stirred, after using effervescent tablet to dissolve by the rational proportioning of cranberry powder, sodium bicarbonate, citric acid, solution is in neutral or faintly acid, thus not affecting the fermentation of ferment agent for Yoghourt, greatly facilitate the process making Yoghourt, also improve the success rate making Yoghourt.
Described above is only the general introduction of technical solution of the present invention, in order to better understand the technological means of the present invention, and can be practiced according to the content of description, below with presently preferred embodiments of the present invention describe in detail as after.
Detailed description of the invention
Below in conjunction with embodiment, the specific embodiment of the present invention is described in further detail. Following example are used for illustrating the present invention, but are not limited to the scope of the present invention.
Embodiment one
100g whole milk powder, 50g dextrin are put in baking oven, dries 4 hours under 65 DEG C of conditions, cross 60 mesh sieves after cooling stand-by. Take 100g cranberry powder, 395g sodium bicarbonate, 200g citric acid, 5g magnesium stearate, 100g streptococcus thermophilus mycopowder, 50g Lactobacillus bulgaricus mycopowder, with three-dimensional material mixer mixing 30min under the humidity environment lower than 40%, upper machine tabletting shapes, and obtains finished product after packaging.
Finished product can be made into the tablet of about 2g, is fed in milk during use, and namely fermentation can be made into Yoghourt, for drinking.
Embodiment two
600g skimmed milk powder, 150g dextrin are put in baking oven, dries 4 hours under 65 DEG C of conditions, cross 60 mesh sieves after cooling stand-by. Take 10g cranberry powder, 187g sodium bicarbonate, 50g citric acid, 1g magnesium stearate, 1g streptococcus thermophilus mycopowder, 1g Lactobacillus bulgaricus mycopowder, with three-dimensional material mixer mixing 30min under the humidity environment lower than 40%, upper machine tabletting shapes, and obtains finished product after packaging.
Finished product can be made into the tablet of about 2g, is fed in milk during use, and namely fermentation can be made into Yoghourt, for drinking.
Embodiment three
280g low fat milk powder, 85g dextrin are put in baking oven, dries 4 hours under 65 DEG C of conditions, cross 60 mesh sieves after cooling stand-by. Take 50g cranberry powder, 355g sodium bicarbonate, 150g citric acid, 5g magnesium stearate, 60g streptococcus thermophilus mycopowder, 15g Lactobacillus bulgaricus mycopowder, with three-dimensional material mixer mixing 30min under the humidity environment lower than 40%, upper machine tabletting shapes, and obtains finished product after packaging.
Embodiment four
300g low fat milk powder, 120g dextrin are put in baking oven, dries 5 hours under 55 DEG C of conditions, cross 60 mesh sieves after cooling stand-by. Take 35g Fructus Crataegi powder, 300g sodium bicarbonate, 165g citric acid, 3g magnesium stearate, 55g streptococcus thermophilus mycopowder, 20g Lactobacillus bulgaricus mycopowder, 1g bacillus acidophilus, 1g Bifidobacterium lactis, with three-dimensional material mixer mixing 30min under the humidity environment lower than 40%, upper machine tabletting shapes, and obtains finished product after packaging.
Finished product can be made into the tablet of about 2g, is fed in milk during use, and namely fermentation can be made into Yoghourt, for drinking.
Embodiment five
250g low fat milk powder, 100g dextrin are put in baking oven, dries 5 hours under 55 DEG C of conditions, cross 60 mesh sieves after cooling stand-by. Take 100g blue berry powder, 269g sodium bicarbonate, 200g citric acid, 3g magnesium stearate, 50g streptococcus thermophilus mycopowder, 20g Lactobacillus bulgaricus mycopowder, 2g lactococcus lactis, 2g bacillus acidophilus, 2g Bifidobacterium lactis, 2g lactobacillus casei, with three-dimensional material mixer mixing 30min under the humidity environment lower than 40%, upper machine tabletting shapes, and obtains finished product after packaging.
Finished product can be made into the tablet of about 2g, is fed in milk during use, and namely fermentation can be made into Yoghourt, for drinking.
The above is only the preferred embodiment of the present invention; it is not limited to the present invention; should be understood that; for those skilled in the art; under the premise without departing from the technology of the present invention principle; can also making some improvement and modification, these improve and modification also should be regarded as protection scope of the present invention.
Claims (8)
1. one kind from the effervescent tablet leaven of yoghourt, it is characterised in that: include by percentage to the quality:
Wherein, described acid fruit powder includes one or more in cranberry powder, mango powder, Fructus Fragariae Ananssae powder, blue berry powder, apple powder, Fructus Crataegi powder; Described fermented bacterium includes one or more in streptococcus thermophilus, Lactobacillus bulgaricus, lactococcus lactis, bacillus acidophilus, bacillus bifidus, lactobacillus casei.
2. the effervescent tablet leaven from yoghourt according to claim 1, it is characterised in that: described acid fruit powder is cranberry powder.
3. the effervescent tablet leaven from yoghourt according to claim 2, it is characterised in that: the mass values of described cranberry powder and sodium bicarbonate is 0.1-1.0.
4. the effervescent tablet leaven from yoghourt according to claim 1, it is characterised in that: described fermented bacterium includes the streptococcus thermophilus of 0.1-10% and the Lactobacillus bulgaricus of 0.1-5%.
5. the effervescent tablet leaven from yoghourt according to claim 4, it is characterised in that: described viable count in the effervescent tablet leaven of yoghourt containing fermented bacterium is 1 �� 106-1��109cfu/g��
6. the effervescent tablet leaven from yoghourt according to claim 1, it is characterised in that: described milk powder includes whole milk powder, skimmed milk powder or low fat milk powder.
7. the preparation method of the effervescent tablet leaven from yoghourt according to any one of claim 1 to 6, it is characterised in that: comprise the following steps:
S1, milk powder, dextrin are put in baking oven, dry 2-5 hour at 50-80 DEG C;
S2, by dry after material sieve after, uniformly obtain batch mixing with other mixing of materials, other material described includes acid fruit powder, sodium bicarbonate, citric acid, magnesium stearate, fermented bacterium;
S3, batch mixing plunger die for tabletting press is pressed into tablet;
Wherein, described acid fruit powder includes one or more in cranberry powder, mango powder, Fructus Fragariae Ananssae powder, blue berry powder, apple powder, Fructus Crataegi powder; Described fermented bacterium includes one or more in streptococcus thermophilus, Lactobacillus bulgaricus, lactococcus lactis, bacillus acidophilus, bacillus bifidus, lactobacillus casei.
8. preparation method according to claim 7, it is characterised in that: in described step S2, the material after drying is crossed 60 mesh sieves.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610087974.7A CN105638879A (en) | 2016-02-17 | 2016-02-17 | Effervescent tablet starter for self-made yoghourt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610087974.7A CN105638879A (en) | 2016-02-17 | 2016-02-17 | Effervescent tablet starter for self-made yoghourt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105638879A true CN105638879A (en) | 2016-06-08 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610087974.7A Pending CN105638879A (en) | 2016-02-17 | 2016-02-17 | Effervescent tablet starter for self-made yoghourt |
Country Status (1)
| Country | Link |
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| CN (1) | CN105638879A (en) |
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| CN106490164A (en) * | 2016-10-20 | 2017-03-15 | 光明乳业股份有限公司 | A kind of milk powder high protein effervescent tablet and preparation method thereof |
| CN109527088A (en) * | 2018-12-11 | 2019-03-29 | 扬州市扬大康源乳业有限公司 | A kind of effervescent tablet leavening and preparation method thereof |
| CN110279101A (en) * | 2019-07-26 | 2019-09-27 | 贵州省中国科学院天然产物化学重点实验室(贵州医科大学天然产物化学重点实验室) | A kind of food plant ferment leavening and its preparation method and application |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106490164A (en) * | 2016-10-20 | 2017-03-15 | 光明乳业股份有限公司 | A kind of milk powder high protein effervescent tablet and preparation method thereof |
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| CN109527088B (en) * | 2018-12-11 | 2022-02-11 | 扬州市扬大康源乳业有限公司 | Effervescent tablet leavening agent and preparation method thereof |
| CN110279101A (en) * | 2019-07-26 | 2019-09-27 | 贵州省中国科学院天然产物化学重点实验室(贵州医科大学天然产物化学重点实验室) | A kind of food plant ferment leavening and its preparation method and application |
| CN110279101B (en) * | 2019-07-26 | 2022-11-01 | 贵州省中国科学院天然产物化学重点实验室(贵州医科大学天然产物化学重点实验室) | Edible plant enzyme leavening agent and preparation method and application thereof |
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