CN105724575A - Preparation method of plant protein powder fermented milk beverage - Google Patents
Preparation method of plant protein powder fermented milk beverage Download PDFInfo
- Publication number
- CN105724575A CN105724575A CN201610155446.0A CN201610155446A CN105724575A CN 105724575 A CN105724575 A CN 105724575A CN 201610155446 A CN201610155446 A CN 201610155446A CN 105724575 A CN105724575 A CN 105724575A
- Authority
- CN
- China
- Prior art keywords
- vegetable protein
- preparation
- protein powder
- leben
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Biophysics (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
A preparation method of plant protein powder fermented milk beverage comprises the following steps: (1) plant protein powder extrusion, (2) expanded material ultra-fine pulverizing, (3) yogurt base stock fermentation, and (4) preparation of fermented milk beverage. The problems that anti-nutritional factors of protein of double-protein fermented milk beverage products are not inactivated possibly, strain fermentation efficiency is low, the flavor is poor and quality of products is unstable are solved, and the method which is high in efficiency, easy to operate, low in cost and suitable for production of most of plant origin protein raw material fermented milk beverage products is provided.
Description
Technical field
The invention belongs to food technology field, the preparation method relating to leben, it is specifically related to the production method of a kind of leben containing vegetable protein powder.
Background technology
Leben refers to fermented yoghourt for base material, then through the fermentation milk beverage of allotment, homogenizing.Yoghourt because of its useful body intestinal health, beauty treatment, blood fat reducing, overcome lactose intolerance and prevent and treat the effects such as diarrhoea, and deeply by the liking of consumers in general.Leben is that to develop in recent years take into account the novel dairy product that Yoghourt alimentary health-care function and consumer beverage's hobby type are integrated.Along with improving constantly of people's living standard, the market potential of development of new leben product is huge, and economic results in society are notable.
Research finds, phytoprotein essential amino acids content is comparatively comprehensive, protein digestibility correction AAS and the animal protein such as clean protein ratio and lactoprotein are same or similar, especially when vegetable protein mixes use with animal proteinum, the effect of complementary action of protein can be played, rationally improve the nutrition intake of consumer.Therefore, from the early 21st century, China proceeds from actual conditions in the country, and uses for reference international experience, carries out phytoprotein and animal protein develops " double protein " Development Strategy developed simultaneously.For this, numerous scholars conduct extensive research for the exploitation of double protein Yoghourt product.Liu Jicheng etc. are by composite to eliminating sargassum smell deodorize fresh soya-bean milk and fresh milk, and inoculation bifidobacterium adolescentis leaven and Lactobacillus bulgaricus and streptococcus thermophilus mixed culture fermentation agent carry out primary fermentation and after fermentation respectively, develop a kind of youth bacillus bifidus two-element protein sour bean milk.Milk powder, eliminating sargassum smell full fat soybean or soybean protein isolate rehydration are made reconstituted milk by Lin Weifeng etc., obtain soy-containing fermented dairy product with the fermentation of this inoculating lactic acid bacterium.Semen Glycines powder and milk powder are mixed in proportion by Zou Jianfeng etc., add inoculation Mongolia Ox natural yogurt, fermented acquisition Homemade bean yoghourt after distilled water restores.Li Haiyan, Qiao Chengya, Liu Zhenmin etc. by ultra micro Semen phaseoli radiati powder after gelatinizing with fresh milk mixing homogenizing, through inoculation deliver directly bacteria leaven after develop coagulating type mung bean yoghourt.
But, current double protein milk product exists that leaven is difficult in soyabean milk environment to grow, beany flavor is serious after bean product fermentation and the technical barrier such as bad smell is more and fermented yoghourt finished product quality is unstable, therefore, the a lot of scholar of China has done substantial amounts of research work in strain domestication, but the exploitation double egg-albumen fermentation milk product that taste flavor is good, nutrient functional is strong is still difficult.Meanwhile, Semen Glycines powder and separate the activity of the antinutritional factor such as agglutinin in albumen and be not totally constrained, and often ignored by food producer, therefore, in the production link of fermented dairy product, once occur that heating is insufficient, will be likely to cause food-safety problem.And, the research of current double egg-albumen fermentation milk product is confined to soybean protein mostly, this present situation abundant with China's plant protein resource is not inconsistent, for novel plant protein resource, exploitation such as nuts (Semen Armeniacae Amarum, Semen Juglandis and Semen arachidis hypogaeae etc.) albumen, beans (Semen Viciae fabae, Semen phaseoli radiati, Semen Phaseoli Vulgaris etc.) albumen etc. is limited, and these albumen have good nutritive value and physicochemical property, in human physiological metabolism and diet structure adjustment, there is important effect, therefore, the emphasis that the exploitation of novel plant dietary protein origin food will be following food development.
Summary of the invention
In order to develop the application in double protein Yoghourt product of the nuts plant protein resource further, the present invention provides a kind of extruding puffing ultra micro vegetable protein powder leben and preparation method thereof.
The operating procedure preparing a kind of vegetable protein powder leben is as follows:
(1) extruding puffing vegetable protein
By the vegetable protein powder of water content 10～25% in mass ratio, extruding puffing in extruding puffing equipment, obtain puff；
(2) puff micronizing
By puff micronizing 15min～3h in Ultra-Micro Grinding Equipment, obtain the particle diameter superfine powder less than 18 μm and mince；
(3) preparation leben
Minced by superfine powder, sweeting agent and stabilizer carry out hydration and obtain aqueous solution, 4:1 is by the Yoghourt base material mixing and stirring of aqueous solution and stirring breakdown of emulsion by volume, through aseptic homogenizing, obtaining vegetable protein powder leben, described leben meets the national standard of GBT21732-2008 beverage containing milk.
The technical scheme limited further is as follows:
Described vegetable protein powder is bean egg albumen powder, nuts vegetable protein powder or separates protein product.
The process conditions of the extruding puffing in step (1): temperature 110～180 DEG C in extruder thorax, engine speed 1000～2000 revs/min；Extruding puffing machine engine speed is 1.0～1.5MPa according to machine models difference corresponding pressure.
Ultra-Micro Grinding Equipment in step (2) is supersonic jet mill or vibromill pulverizer or mechanical shock pulverizer or ball mill pulverizer or grinding and crushing machine.The cooling accessory such as the preferred circulating chilled water of super micron mill, to keep the nutritive value of vegetable protein powder to greatest extent.
In step (2), the preferable particle size vegetable protein superfine powder less than 10 μm minces and produces, and now vegetable protein superfine powder dissolubility is greatly enhanced, and finished product smooth in taste, exquisiteness, product stability significantly improves.
The mass concentration that in aqueous solution described in step (3), the superfine powder of vegetable protein minces is 1.5～2.5%.
Leaven described in step (3) is more than one in lactobacillus casei, Lactobacillus paracasei, Lactobacillus bulgaricus, streptococcus thermophilus or bacillus bifidus；
Sweeting agent is more than one in white sugar, sucrose, fructose, glucose, high fructose syrup, acesulfame potassium and aspartame；
The operation of Yoghourt base material method for preparing sour milk routinely prepares, and the pH value of Yoghourt base material fermentation termination is 3.7 ~ 4.6, i.e. titratable acidity preferably 70 ~ 80oT, gained Yoghourt base material state at end is smooth surface, smooth, and tissue is fine and smooth, uniformly, and bubble-free, no whey precipitates out, and sweet and sour taste has natural milk fermentation local flavor, and color is homogeneous milky.
Stabilizer is more than one in soybean polysaccharide, Carboxymethyl cellulose sodium, pectin, modified starch, diacetyl tartarate, single double glyceride.
Ultra high temperature short time sterilization process conditions described in step (3) are temperature 110～125 DEG C, time 10～25s, it is preferable that ultra high temperature short time sterilization process conditions are temperature 115 DEG C, time 15s；Aseptic homogenization pressure preferably 18～20MPa, homogenizing temperature preferably 10～50 DEG C.
The present invention is with beans (Semen sojae atricolor, Semen Viciae fabae, Semen phaseoli radiati, Semen Phaseoli Vulgaris), nuts (Semen Armeniacae Amarum, Semen Juglandis and Semen arachidis hypogaeae) egg albumen powder or separates protein product for raw material, utilize the vegetable protein superfine powder that twin-screw extruder puffing technique produces antinutritional factor inactivation in conjunction with superfine communication technique, nutritious, local flavor is tempting, instant, and mix with Yoghourt base material, homogenizing, it is thus achieved that color even is consistent, solid content is suitable, it is fine and smooth, smooth to organize, bubble-free, vegetable protein grow strong flavor, tart flavour and the suitable double egg-albumen fermentation milk beverage of sweet taste ratio.
The Advantageous Effects that the present invention is concrete is embodied in following aspect:
1. the passivation such as the present invention is by carrying out extruding puffing process to vegetable protein powder, makes the antinutritional factor of plant origin egg albumen powder all inactivate, lipoxidase, it is to avoid the generation of product sensitization or bad flavor；And egg albumen powder base material high temperature, high pressure, high shear force effect under, most protein molecules become linear structure along Flow of Goods and Materials direction, and produce molecular rearrangement, and partially protein degraded can make the content of free amino acid raise；Meanwhile, after extruding puffing processes, vegetable protein powder fragrance is richer, and nutrition is abundanter, and is beneficial to and digests and assimilates.
2. adopt superfine communication technique (preferred supersonic jet mill or mechanical shock pulverizer) that the vegetable protein material after extruding puffing is processed, vegetable protein powder particle diameter reaches micron order, make vegetable protein material finer and smoother, add its dissolubility in water solution system, leben very easily dissolves, is uniformly dispersed, after homogenizing processes, its dispersion stabilization in leben product is greatly increased, and significantly improves product stability.
3. extruding puffing ultra micro vegetable protein powder is added by the present invention after Yoghourt base material ferments, it is different from the traditional handicraft adding vegetable protein powder before Yoghourt base material ferments, the starter culture practical problem that not easily growth, fermentation time length and rear acidifying are serious in vegetable protein powder can be avoided.
4. preparation method of the present invention fully extends plant protein resource utilization in food industries, nutrient health demand according to different consumers can select special plant protein raw materials exploitation leben product pointedly, traditional plant protein resource processing mode and fermented dairy product product category are expanded, provide new thinking for functional food exploitation healthy, nutrition, the development of related industry can be indirectly pulled.
5. preparation method required time of the present invention is short, and low for equipment requirements, implementation cost is little, operates fast and convenient, it is easy to continuous prodution and industrialization are amplified.
Accompanying drawing explanation
Fig. 1 is present invention process flow chart.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described.
Embodiment 1:
Referring to Fig. 1, the concrete operation step preparing vegetable protein powder leben is as follows:
(1) preparation of extruding puffing ultra micro Broad Bean Protein:
Selecting high-quality Broad Bean Protein or Semen Viciae fabae separated protein powder, regulating material moisture is 16%, adopts DSE32 type twin-screw extruder to carry out extruding puffing process, and arranging extrusion temperature is 170 DEG C, and engine speed is 2000 revs/min, and pressure is 1.5MPa.Through XDW6 type vibration type ultramicro disintegrator, puff is carried out miniaturization process, and the micronizing time is 35min, particle diameter≤15 μm that gained superfine powder minces.
(2) preparation of Yoghourt base material:
Adopting the reconstituted milk of skimmed milk powder and soft water mixed preparing mass concentration 12%, after 18MPa, 65 DEG C of homogenizing, be cooled to 42 DEG C, inoculation is containing 5 × 106The direct vat inoculation of CFU/mL streptococcus thermophilus and bulgarian milk bacterium, 42 DEG C of ferment at constant temperature 6h, it is thus achieved that Yoghourt base material, Yoghourt base material fermentation termination is pH4.2, and namely titratable acidity is 75oT。
(3) preparation of leben:
Minced by superfine powder, white sugar, soybean polysaccharide obtain aqueous solution in soft water hydration, and the mass fraction that in aqueous solution, the superfine powder of vegetable protein minces is 2.5%, and the mass fraction of white sugar is 0.5%, and the mass fraction of soybean polysaccharide is 0.25%.Through 115 DEG C, 15s ultra high temperature short time sterilization, after being cooled to 25 DEG C, 4:1 is by the Yoghourt base material mixing of aqueous solution and stirring breakdown of emulsion by volume, through 25 DEG C, obtain the leben product that quality system is homogeneous, stable after the aseptic homogenizing of 18MPa.Through 4 DEG C, 28 days storage experiments, the present invention relates to extruding puffing ultra micro Broad Bean Protein leben product dispersion effect good, fine and smooth without layering and precipitating phenomenon, smooth in taste, protein content >=2.0%, 1 × 10 can be kept in viable count shelf life6More than CFU/mL, meets the national standard of GBT21732-2008 beverage containing milk.
Embodiment 2:
The preparation method of the extruding puffing Walnut protein powder leben of a kind of present invention, specifically includes following steps:
(1) preparation of extruding puffing ultra micro Walnut protein powder:
Selecting high-quality Walnut protein powder or Semen Viciae fabae separated protein powder, regulating material moisture is 11%, adopts DS32-II type twin-screw extruder to carry out extruding puffing process, and arranging extrusion temperature is 160 DEG C, engine speed 1600 revs/min, and squeeze pressure is 1.2MPa.Through YQS type supersonic jet mill, the puff obtained is carried out miniaturization process, and the micronizing time is 10min, particle diameter≤10 μm that gained superfine powder minces.
(2) preparation of Yoghourt base material:
With sweet milk for raw material, adopting standardization, after 18MPa, 65 DEG C of homogenizing, be cooled to 37 DEG C, inoculation is containing 5 × 106The direct vat inoculation of CFU/mL Lactobacillus paracasei, 37 DEG C of ferment at constant temperature 37h, it is thus achieved that Yoghourt base material, Yoghourt base material fermentation termination is pH3.8, and namely titratable acidity is 78oT。
(3) preparation of leben:
Minced by superfine powder, white sugar, soybean polysaccharide obtain aqueous solution in soft water hydration, the mass fraction that in aqueous solution, the superfine powder of vegetable protein minces is 2.0%, the mass fraction of white sugar is 0.35%, the mass fraction of soybean polysaccharide is 0.35%, through 115 DEG C, 15s ultra high temperature short time sterilization, after being cooled to 10 DEG C, 4:1 is by the Yoghourt base material mixing of aqueous solution and stirring breakdown of emulsion by volume, through 10 DEG C, obtain the leben product that quality system is homogeneous, stable after the aseptic homogenizing of 18MPa.Through 4 DEG C, 28 days storage experiments, it has been found that the present invention relates to extruding puffing ultra micro Walnut protein powder leben product dispersion effect good, without layering and precipitating phenomenon, smooth in taste is fine and smooth, and protein content >=1.5% can keep 1 × 10 in viable count shelf life6More than CFU/mL, meets the national standard of GBT21732-2008 beverage containing milk.
Claims (10)
1. the preparation method of a vegetable protein powder leben, it is characterised in that operating procedure is as follows:
(1) extruding puffing vegetable protein
By the vegetable protein powder of water content 10～25% in mass ratio, extruding puffing in extruding puffing equipment, obtain puff；
(2) puff micronizing
By puff micronizing 15min～3h in Ultra-Micro Grinding Equipment, obtain the particle diameter superfine powder less than 18 μm and mince；
(3) preparation leben
Minced by superfine powder, sweeting agent and stabilizer carry out hydration and obtain aqueous solution, and 4:1 is by the Yoghourt base material mixing and stirring of aqueous solution and stirring breakdown of emulsion by volume, through aseptic homogenizing, it is thus achieved that vegetable protein powder leben.
2. the preparation method of vegetable protein powder leben according to claim 1, it is characterised in that: the process conditions of the extruding puffing in step (1): in extruder thorax, temperature 110～180 DEG C, engine speed 1000～2000 revs/min, pressure are 1.0～1.5MPa.
3. the preparation method of vegetable protein powder leben according to claim 1, it is characterised in that: the Ultra-Micro Grinding Equipment in step (2) is supersonic jet mill or vibromill pulverizer or mechanical shock pulverizer or ball mill pulverizer or grinding and crushing machine.
4. the preparation method of vegetable protein powder leben according to claim 1, it is characterised in that: described vegetable protein powder is bean egg albumen powder, nuts vegetable protein powder or separates protein product.
5. the preparation method of vegetable protein powder leben according to claim 1, it is characterised in that: step (2) obtains the particle diameter superfine powder less than 10 μm and minces.
6. the preparation method of vegetable protein powder leben according to claim 1, it is characterised in that: the mass concentration that in aqueous solution described in step (3), the superfine powder of vegetable protein minces is 1.5～2.5%.
7. the preparation method of vegetable protein powder leben according to claim 1, it is characterised in that: leaven described in step (3) is more than one in lactobacillus casei, Lactobacillus paracasei, Lactobacillus bulgaricus, streptococcus thermophilus or bacillus bifidus.
8. the preparation method of vegetable protein powder leben according to claim 1, it is characterised in that: sweeting agent is more than one in white sugar, sucrose, fructose, glucose, high fructose syrup, acesulfame potassium and aspartame.
9. the preparation method of vegetable protein powder leben according to claim 1, it is characterized in that: the operation of Yoghourt base material method for preparing sour milk routinely described in step (3) prepares, the pH value of Yoghourt base material fermentation termination is 3.7 ~ 4.6, titratable acidity 70～80oT。
10. the preparation method of vegetable protein powder leben according to claim 1, it is characterised in that: stabilizer described in step (3) is more than one in soybean polysaccharide, Carboxymethyl cellulose sodium, pectin, modified starch, diacetyl tartarate, single double glyceride.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610155446.0A CN105724575A (en) | 2016-03-18 | 2016-03-18 | Preparation method of plant protein powder fermented milk beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610155446.0A CN105724575A (en) | 2016-03-18 | 2016-03-18 | Preparation method of plant protein powder fermented milk beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105724575A true CN105724575A (en) | 2016-07-06 |
Family
ID=56250816
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610155446.0A Pending CN105724575A (en) | 2016-03-18 | 2016-03-18 | Preparation method of plant protein powder fermented milk beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105724575A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720342A (en) * | 2017-01-23 | 2017-05-31 | 合肥工业大学 | A kind of preparation method of flammulina velutipes yoghourt |
| CN108064962A (en) * | 2016-11-15 | 2018-05-25 | 内蒙古伊利实业集团股份有限公司 | A kind of compound protein composition, compound protein acidified milk base-material, can room temperature preserve composite protein beverage and preparation |
| CN108742157A (en) * | 2018-05-16 | 2018-11-06 | 九阳股份有限公司 | A kind of pulping process of soy bean milk making machine |
| CN110074186A (en) * | 2019-05-13 | 2019-08-02 | 黑龙江八一农垦大学 | A kind of preparation method of walnut dregs fermented yoghourt |
| CN110100898A (en) * | 2019-05-13 | 2019-08-09 | 黑龙江八一农垦大学 | A kind of preparation method of walnut protein fermented soybean milk |
| CN110463772A (en) * | 2019-09-23 | 2019-11-19 | 石家庄君乐宝乳业有限公司 | A kind of Yoghourt and preparation method thereof having useful for sleeping and antianxiety function |
| CN111227038A (en) * | 2018-11-29 | 2020-06-05 | 内蒙古伊利实业集团股份有限公司 | Double-fermentation double-protein milk beverage and preparation method thereof |
| CN112314708A (en) * | 2020-11-18 | 2021-02-05 | 合肥工业大学 | Preparation method of high-stability low-sensitivity soybean protein compound fermented milk beverage |
| WO2021198169A1 (en) * | 2020-03-31 | 2021-10-07 | Dsm Ip Assets B.V. | Accelerating the acidification speed of lactic acid bacteria |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1312012A (en) * | 2000-03-08 | 2001-09-12 | 袁斐林 | Compound nutritious milk and its production process |
| CN1565207A (en) * | 2003-06-13 | 2005-01-19 | 上海梅林正广和（集团）有限公司技术中心 | Plant protein yoghourt drink formula and its preparation process |
| CN102370001A (en) * | 2011-10-12 | 2012-03-14 | 江西金农生物科技有限公司 | Rice protein yoghurt and preparation method thereof |
| CN104304453A (en) * | 2014-09-24 | 2015-01-28 | 赵敬哲 | Red bean-containing yoghourt and preparation method thereof |
| CN104522170A (en) * | 2015-01-14 | 2015-04-22 | 青海天源乳业有限公司 | Red date wolfberry fruit yoghourt and making method thereof |
| CN104780787A (en) * | 2012-09-21 | 2015-07-15 | 罗盖特公司 | Assembly of at least one vegetable protein and at least one dairy protein |
-
2016
- 2016-03-18 CN CN201610155446.0A patent/CN105724575A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1312012A (en) * | 2000-03-08 | 2001-09-12 | 袁斐林 | Compound nutritious milk and its production process |
| CN1565207A (en) * | 2003-06-13 | 2005-01-19 | 上海梅林正广和（集团）有限公司技术中心 | Plant protein yoghourt drink formula and its preparation process |
| CN102370001A (en) * | 2011-10-12 | 2012-03-14 | 江西金农生物科技有限公司 | Rice protein yoghurt and preparation method thereof |
| CN104780787A (en) * | 2012-09-21 | 2015-07-15 | 罗盖特公司 | Assembly of at least one vegetable protein and at least one dairy protein |
| CN104304453A (en) * | 2014-09-24 | 2015-01-28 | 赵敬哲 | Red bean-containing yoghourt and preparation method thereof |
| CN104522170A (en) * | 2015-01-14 | 2015-04-22 | 青海天源乳业有限公司 | Red date wolfberry fruit yoghourt and making method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 冯清等: "《营养与美容.揭开健康与美丽的奥秘》", 31 March 2013, 华中科技大学出版社 * |
| 李冬生等: "《食品高新技术》", 30 November 2007, 中国计量出版社 * |
| 魏益民等: "《食品挤压理论与技术.上卷》", 31 July 2009, 中国轻工业出版社 * |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108064962A (en) * | 2016-11-15 | 2018-05-25 | 内蒙古伊利实业集团股份有限公司 | A kind of compound protein composition, compound protein acidified milk base-material, can room temperature preserve composite protein beverage and preparation |
| CN106720342A (en) * | 2017-01-23 | 2017-05-31 | 合肥工业大学 | A kind of preparation method of flammulina velutipes yoghourt |
| CN108742157A (en) * | 2018-05-16 | 2018-11-06 | 九阳股份有限公司 | A kind of pulping process of soy bean milk making machine |
| CN111227038A (en) * | 2018-11-29 | 2020-06-05 | 内蒙古伊利实业集团股份有限公司 | Double-fermentation double-protein milk beverage and preparation method thereof |
| CN111227038B (en) * | 2018-11-29 | 2023-02-24 | 内蒙古伊利实业集团股份有限公司 | Double-fermentation double-protein milk beverage and preparation method thereof |
| CN110074186A (en) * | 2019-05-13 | 2019-08-02 | 黑龙江八一农垦大学 | A kind of preparation method of walnut dregs fermented yoghourt |
| CN110100898A (en) * | 2019-05-13 | 2019-08-09 | 黑龙江八一农垦大学 | A kind of preparation method of walnut protein fermented soybean milk |
| CN110463772A (en) * | 2019-09-23 | 2019-11-19 | 石家庄君乐宝乳业有限公司 | A kind of Yoghourt and preparation method thereof having useful for sleeping and antianxiety function |
| WO2021198169A1 (en) * | 2020-03-31 | 2021-10-07 | Dsm Ip Assets B.V. | Accelerating the acidification speed of lactic acid bacteria |
| CN112314708A (en) * | 2020-11-18 | 2021-02-05 | 合肥工业大学 | Preparation method of high-stability low-sensitivity soybean protein compound fermented milk beverage |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105724575A (en) | Preparation method of plant protein powder fermented milk beverage | |
| CN110074193A (en) | A kind of plant base fermented yoghourt stabilizer and its application | |
| CN101380081A (en) | Preparation method of bean yoghourt | |
| CN106417599A (en) | Fermented product added with lactobacillus plantarum proliferation agent and preparation method thereof | |
| CN105724569A (en) | High-protein brown yoghourt and preparing method thereof | |
| CN107212090B (en) | Fermented milk beverage and preparation method thereof | |
| CN105532895A (en) | Fermented broad-bean milk, flavored fermented broad-bean milk, fermented broad-bean yoghurt beverage and preparation methods thereof | |
| CN107927166A (en) | Flavor yoghourt powder and preparation method thereof | |
| CN104824170B (en) | A kind of production method of enzymatic hydrolysis of soybean protein fermentation yogurt | |
| CN103053950A (en) | Method for fermenting soybean by virtue of lactobacillus | |
| CN106172764A (en) | A kind of nut taste flavored fermented milk and preparation method thereof | |
| CN107927163A (en) | A kind of room temperature drinking yoghourt and preparation method thereof | |
| CN107136214A (en) | A kind of zero lactose fermentation breast and preparation method thereof | |
| CN107307077A (en) | A kind of normal temperature drinks type jujube corn yoghourt and preparation method thereof | |
| CN107593926A (en) | The preparation method and lactobacillus-fermented Fermented Soybean Milk of a kind of lactobacillus-fermented Fermented Soybean Milk | |
| CN109497135A (en) | A kind of acidified milk and preparation method thereof rich in lactobacillus plantarum | |
| CN107156325A (en) | A kind of Kefir grains bacterium fermented whey beverage containing polyphenol and preparation method thereof | |
| EP2695522A1 (en) | Fermented soy milk products | |
| CN112167353A (en) | Fermented walnut soybean milk and preparation method thereof | |
| CN101283773B (en) | Essence prepared by dried whey and its preparation method | |
| CN107801775B (en) | High-protein low-whey-precipitation soybean protein yoghourt and slow heat treatment preparation method | |
| CN116218748B (en) | Pea protein yoghurt starter and preparation method of pea protein yoghurt | |
| CN105851230A (en) | Brown yoghourt and preparation method thereof | |
| JP4185048B2 (en) | Bean raw material beverage and method for producing solid fermented food | |
| CN103947764A (en) | Cheese beverage containing probiotics 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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160706 |