CN105815450A - Walnut kernel contained qi-nourishing honey yoghurt and preparation method thereof - Google Patents
Walnut kernel contained qi-nourishing honey yoghurt and preparation method thereof Download PDFInfo
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- CN105815450A CN105815450A CN201610256724.1A CN201610256724A CN105815450A CN 105815450 A CN105815450 A CN 105815450A CN 201610256724 A CN201610256724 A CN 201610256724A CN 105815450 A CN105815450 A CN 105815450A
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 25
- 235000012907 honey Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 240000007049 Juglans regia Species 0.000 title abstract 5
- 235000009496 Juglans regia Nutrition 0.000 title abstract 5
- 235000020234 walnut Nutrition 0.000 title abstract 5
- 235000013336 milk Nutrition 0.000 claims abstract description 20
- 239000008267 milk Substances 0.000 claims abstract description 20
- 210000004080 milk Anatomy 0.000 claims abstract description 20
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 9
- 239000005720 sucrose Substances 0.000 claims abstract description 9
- 244000157072 Hylocereus undatus Species 0.000 claims abstract description 7
- 235000018481 Hylocereus undatus Nutrition 0.000 claims abstract description 7
- 240000008436 Ipomoea aquatica Species 0.000 claims abstract description 7
- 235000019004 Ipomoea aquatica Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 108010010803 Gelatin Proteins 0.000 claims abstract description 4
- 229920000159 gelatin Polymers 0.000 claims abstract description 4
- 239000008273 gelatin Substances 0.000 claims abstract description 4
- 235000019322 gelatine Nutrition 0.000 claims abstract description 4
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 235000016709 nutrition Nutrition 0.000 claims description 18
- 210000000582 semen Anatomy 0.000 claims description 16
- 235000015063 acidophilus milk Nutrition 0.000 claims description 15
- 235000020185 raw untreated milk Nutrition 0.000 claims description 14
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- 241000894006 Bacteria Species 0.000 claims description 8
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 6
- 235000001808 Ceanothus spinosus Nutrition 0.000 claims description 6
- 241001264786 Ceanothus spinosus Species 0.000 claims description 6
- 206010033546 Pallor Diseases 0.000 claims description 6
- 230000004913 activation Effects 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 6
- 235000021551 crystal sugar Nutrition 0.000 claims description 6
- 235000020419 dragon fruit juice Nutrition 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000015192 vegetable juice Nutrition 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000006386 neutralization reaction Methods 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 239000000243 solution Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000000843 powder Substances 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 235000011305 Capsella bursa pastoris Nutrition 0.000 abstract 2
- 240000008867 Capsella bursa-pastoris Species 0.000 abstract 2
- 244000017020 Ipomoea batatas Species 0.000 abstract 1
- 235000002678 Ipomoea batatas Nutrition 0.000 abstract 1
- 108010059820 Polygalacturonase Proteins 0.000 abstract 1
- 230000001580 bacterial effect Effects 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 1
- 230000008821 health effect Effects 0.000 abstract 1
- 239000011435 rock Substances 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 12
- 230000035764 nutrition Effects 0.000 description 8
- 230000000694 effects Effects 0.000 description 6
- 235000014655 lactic acid Nutrition 0.000 description 6
- 239000004310 lactic acid Substances 0.000 description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 238000002372 labelling Methods 0.000 description 4
- 150000007524 organic acids Chemical class 0.000 description 4
- 235000021262 sour milk Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 230000003115 biocidal effect Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000007850 degeneration Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000020151 honey milk drink Nutrition 0.000 description 2
- 229920002521 macromolecule Polymers 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000000116 mitigating effect Effects 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 230000001228 trophic effect Effects 0.000 description 2
- 101100383903 Mus musculus Cisd3 gene Proteins 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000007547 defect Effects 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
- A23C9/13—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
- 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
-
- 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
- A23C9/133—Fruit or vegetables
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biophysics (AREA)
- Dairy Products (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses walnut kernel contained qi-nourishing honey yoghurt and a preparation method thereof. The walnut kernel contained qi-nourishing honey yoghurt is prepared from the following raw materials in parts by weight: 180-220 parts of fresh milk, 20-30 parts of red pitaya, 0.02-0.05 part of pectinase, 13-17 parts of honey, 7-9 parts of sucrose, 4-6 parts of yoghurt bacterial powder, 1-3 parts of gelatin, 1-3 parts of rock candies, 2-4 parts of walnut kernels, 1-3 parts of sweet potatoes, 1-3 parts of water spinach and 2-4 parts of shepherd's purse. The honey yoghurt prepared by the process has a good flavor and an excellent taste; and the walnut kernels and the shepherd's purse are used as the raw materials, so that the prepared yoghurt also has health effects of qi nourishing, fatigue resistance and the like.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of semen juglandis and foster the spirit of nobility honey acidophilus milk and preparation method thereof.
Background technology
Due to the rich in nutrition content of Mel, its a large amount of reducing sugar contained can transform into lactic acid, the conversion of promotion macromolecular substances, and also can play interpolation sucrose during common sour milk produces increases sweet taste, mitigation acidity, improves the effects such as viscosity simultaneously.Fermented honey Yoghourt is to utilize food biotechnology, use the principle of fermentable, with Mel as primary carbon source, skimmed milk powder is main nitrogen, under the effect of multiple enzyme, through lactic acid bacteria fermentation, saccharide converted for lactic acid, the nutrition of a kind of existing common sour milk of formation and local flavor by what Mel enriched, there are again the peculiar delicate fragrance of Mel and sour-sweet taste, there is the novel Yoghourt of the two double nutrition and health care simultaneously, be a kind of milk product with broad prospects for development.Therefore, the nutrition of fermented honey Yoghourt is abundanter, and has higher health value.Honey milk combines, and had both reduced the consumption of milk, and provided a good approach for Mel deep processing again.Honey acidophilus milk increases the distinctive nutritional labeling of Mel and health-care effect in the original trophic structure of Yoghourt, is a kind of all-ages nutrient and healthcare products.
Mel contains a variety of nutritional labeling, wherein most with saccharide, and content reaches more than 75%, and its contained organic acid, and " material such as enzyme, shows certain biocidal property, has an impact Yoghourt fermentation.
Mel contains multiple organic acid, and being dissolved in water is acidity, will affect the growth of strain as being added directly into raw milk and cause part lactoprotein degeneration and affect the quality of Yoghourt..
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of semen juglandis is fostered the spirit of nobility honey acidophilus milk and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of semen juglandis is fostered the spirit of nobility honey acidophilus milk, and the weight proportion between each raw material components is: fresh milk 180-220, red heart Hylocereus undatus 20-30, pectase 0.02-0.05, Mel 13-17, sucrose 7-9, Yoghourt mycopowder 4-6, gelatin 1-3, crystal sugar 1-3, semen juglandis 2-4, Radix Ipomoeae 1-3, water spinach 1-3, Herba Capsellae 2-4.
The preparation method of described honey acidophilus milk, comprises the following steps:
One, the saline putting into 1% after being cleaned by red heart Hylocereus undatus soaked after ten minutes, pulled out, drains, be placed on blanching 5 minutes under the conditions of temperature is 95 DEG C after clear water washing；Pulling out after blanching, flowing water is lowered the temperature, and making beating adds pectase afterwards after 8 layers of filtered through gauze, is incubated 3 hours, obtains Dragonfruit Juice under the conditions of temperature is 50 DEG C；
Two, by crystal sugar, semen juglandis, the water of Radix Ipomoeae mixing addition 3-4 times, after big fire is boiled, cold filtration, medicine juice is obtained；By water spinach, the water of Herba Capsellae mixing addition 1-2 times, making beating is filtered, is obtained vegetable juice；Vegetable juice and medicine juice are mixed, after 10 layers of filtered through gauze, obtains nutritional solution；
Three, the calcium carbonate adding 3-5% after being diluted by the water adding 4-6% in Mel stirs, and stands neutralization in 10-20 minute, wherein adds the washing water of rice of 2-3% in water；Mel after standing is placed under 70 DEG C of environment, ultrasonic sterilization 10-12 minute；
Four, take the fresh milk of 10%, this fresh milk adds Yoghourt mycopowder, 37 DEG C of quiescent culture mixed bacteria after 12-14 hour, after being activated；Then, continuous 3 times this mixed bacteria carried out 37 DEG C, the activation of 24h spread cultivation, the fermentation liquid after being tamed, during activation spreads cultivation, add the Mel after sterilizing according to the gradient of 3%, 6%, 9% successively；
Five, by adding Dragonfruit Juice, nutritional solution, pectin, sucrose and remaining Mel in the fresh milk of remaining 90%, stirring evenly, allotment obtains raw milk；Raw milk is heated to about 95 DEG C, is incubated 5 minutes, is subsequently cooled to 42-45 DEG C；Adding fermentation liquid in raw milk after cooling to inoculate, postvaccinal raw milk puts into ferment at constant temperature in the temperature of 41-43 DEG C, moves into the refrigerator that temperature is 4 DEG C, after-ripening 24 hours immediately after producing curdled milk, obtains semen juglandis and fosters the spirit of nobility honey acidophilus milk.
The invention have the advantage that the rich in nutrition content due to Mel, its a large amount of reducing sugar contained can transform into lactic acid, the conversion of promotion macromolecular substances, also can play interpolation sucrose during common sour milk produces increases sweet taste, mitigation acidity, improves the effects such as viscosity simultaneously.Fermented honey Yoghourt is to utilize food biotechnology, use the principle of fermentable, with Mel as primary carbon source, skimmed milk powder is main nitrogen, under the effect of multiple enzyme, through lactic acid bacteria fermentation, saccharide converted for lactic acid, the nutrition of a kind of existing common sour milk of formation and local flavor by what Mel enriched, there are again the peculiar delicate fragrance of Mel and sour-sweet taste, there is the novel Yoghourt of the two double nutrition and health care simultaneously, be a kind of milk product with broad prospects for development.Therefore, the nutrition of fermented honey Yoghourt is abundanter, and has higher health value.Honey milk combines, and had both reduced the consumption of milk, and provided a good approach for Mel deep processing again.Honey acidophilus milk increases the distinctive nutritional labeling of Mel and health-care effect in the original trophic structure of Yoghourt, is a kind of all-ages nutrient and healthcare products.
Mel contains a variety of nutritional labeling, wherein most with saccharide, and content reaches more than 75%, and its contained organic acid, and " material such as enzyme, shows certain biocidal property, has an impact Yoghourt fermentation.
Mel contains multiple organic acid, and being dissolved in water is acidity, will affect the growth of strain as being added directly into raw milk and cause part lactoprotein degeneration and affect the quality of Yoghourt,
The honey acidophilus milk that present invention process is made, raciness, mouthfeel is good, and uses semen juglandis, Herba Capsellae as raw material so that the health-care effecies such as the Yoghourt worked it out has been also equipped with fostering the spirit of nobility, resisting fatigue.
Detailed description of the invention
A kind of semen juglandis is fostered the spirit of nobility honey acidophilus milk, and the weight proportion between each raw material components is: fresh milk 180, red heart Hylocereus undatus 20, pectase 0.02, Mel 13, sucrose 7, Yoghourt mycopowder 4, gelatin 1, crystal sugar 1, semen juglandis 2, Radix Ipomoeae 1, water spinach 1, Herba Capsellae 2.
The preparation method of described honey acidophilus milk, comprises the following steps:
One, the saline putting into 1% after being cleaned by red heart Hylocereus undatus soaked after ten minutes, pulled out, drains, be placed on blanching 5 minutes under the conditions of temperature is 95 DEG C after clear water washing；Pulling out after blanching, flowing water is lowered the temperature, and making beating adds pectase afterwards after 8 layers of filtered through gauze, is incubated 3 hours, obtains Dragonfruit Juice under the conditions of temperature is 50 DEG C；
Two, by crystal sugar, semen juglandis, the water of Radix Ipomoeae mixing addition 3 times, after big fire is boiled, cold filtration, medicine juice is obtained；By water spinach, the water of Herba Capsellae mixing addition 1 times, making beating is filtered, is obtained vegetable juice；Vegetable juice and medicine juice are mixed, after 10 layers of filtered through gauze, obtains nutritional solution；
Three, after being diluted by the water adding 4% in Mel, the calcium carbonate of addition 3% stirs, and stands neutralization in 10 minutes, wherein adds the washing water of rice of 2% in water；Mel after standing is placed under 70 DEG C of environment, ultrasonic sterilization 10 minutes；
Four, taking the fresh milk of 10%, add Yoghourt mycopowder in this fresh milk, 37 DEG C of quiescent culture are after 12 hours, the mixed bacteria after being activated；Then, continuous 3 times this mixed bacteria carried out 37 DEG C, the activation of 24h spread cultivation, the fermentation liquid after being tamed, during activation spreads cultivation, add the Mel after sterilizing according to the gradient of 3%, 6%, 9% successively；
Five, by adding Dragonfruit Juice, nutritional solution, pectin, sucrose and remaining Mel in the fresh milk of remaining 90%, stirring evenly, allotment obtains raw milk；Raw milk is heated to about 95 DEG C, is incubated 5 minutes, is subsequently cooled to 42 DEG C；Adding fermentation liquid in raw milk after cooling to inoculate, postvaccinal raw milk puts into ferment at constant temperature in the temperature of 41 DEG C, moves into the refrigerator that temperature is 4 DEG C, after-ripening 24 hours immediately after producing curdled milk, obtains semen juglandis and fosters the spirit of nobility honey acidophilus milk.
Claims (2)
1. a semen juglandis is fostered the spirit of nobility honey acidophilus milk, it is characterised in that: the weight proportion between each raw material components is: fresh milk 180-220, red heart Hylocereus undatus 20-30, pectase 0.02-0.05, Mel 13-17, sucrose 7-9, Yoghourt mycopowder 4-6, gelatin 1-3, crystal sugar 1-3, semen juglandis 2-4, Radix Ipomoeae 1-3, water spinach 1-3, Herba Capsellae 2-4.
The preparation method of honey acidophilus milk the most according to claim 1, it is characterised in that: comprise the following steps:
One, the saline putting into 1% after being cleaned by red heart Hylocereus undatus soaked after ten minutes, pulled out, drains, be placed on blanching 5 minutes under the conditions of temperature is 95 DEG C after clear water washing；Pulling out after blanching, flowing water is lowered the temperature, and making beating adds pectase afterwards after 8 layers of filtered through gauze, is incubated 3 hours, obtains Dragonfruit Juice under the conditions of temperature is 50 DEG C；
Two, by crystal sugar, semen juglandis, the water of Radix Ipomoeae mixing addition 3-4 times, after big fire is boiled, cold filtration, medicine juice is obtained；By water spinach, the water of Herba Capsellae mixing addition 1-2 times, making beating is filtered, is obtained vegetable juice；Vegetable juice and medicine juice are mixed, after 10 layers of filtered through gauze, obtains nutritional solution；
Three, the calcium carbonate adding 3-5% after being diluted by the water adding 4-6% in Mel stirs, and stands neutralization in 10-20 minute, wherein adds the washing water of rice of 2-3% in water；Mel after standing is placed under 70 DEG C of environment, ultrasonic sterilization 10-12 minute；
Four, take the fresh milk of 10%, this fresh milk adds Yoghourt mycopowder, 37 DEG C of quiescent culture mixed bacteria after 12-14 hour, after being activated；Then, continuous 3 times this mixed bacteria carried out 37 DEG C, the activation of 24h spread cultivation, the fermentation liquid after being tamed, during activation spreads cultivation, add the Mel after sterilizing according to the gradient of 3%, 6%, 9% successively；
Five, by adding Dragonfruit Juice, nutritional solution, pectin, sucrose and remaining Mel in the fresh milk of remaining 90%, stirring evenly, allotment obtains raw milk；Raw milk is heated to about 95 DEG C, is incubated 5 minutes, is subsequently cooled to 42-45 DEG C；Adding fermentation liquid in raw milk after cooling to inoculate, postvaccinal raw milk puts into ferment at constant temperature in the temperature of 41-43 DEG C, moves into the refrigerator that temperature is 4 DEG C, after-ripening 24 hours immediately after producing curdled milk, obtains semen juglandis and fosters the spirit of nobility honey acidophilus milk.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610256724.1A CN105815450A (en) | 2016-04-25 | 2016-04-25 | Walnut kernel contained qi-nourishing honey yoghurt and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610256724.1A CN105815450A (en) | 2016-04-25 | 2016-04-25 | Walnut kernel contained qi-nourishing honey yoghurt and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN105815450A true CN105815450A (en) | 2016-08-03 |
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| CN201610256724.1A Withdrawn CN105815450A (en) | 2016-04-25 | 2016-04-25 | Walnut kernel contained qi-nourishing honey yoghurt and preparation method thereof |
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| Country | Link |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549003A (en) * | 2013-10-25 | 2014-02-05 | 苏州农业职业技术学院 | Honey-waxberry yoghourt and production method thereof |
| CN104026232A (en) * | 2014-05-19 | 2014-09-10 | 何群 | Blood tonifying yoghourt and preparing method of blood tonifying yoghourt |
| CN104247764A (en) * | 2014-09-17 | 2014-12-31 | 南宁振企农业科技开发有限公司 | Dragon fruit yogurt and manufacturing method thereof |
-
2016
- 2016-04-25 CN CN201610256724.1A patent/CN105815450A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549003A (en) * | 2013-10-25 | 2014-02-05 | 苏州农业职业技术学院 | Honey-waxberry yoghourt and production method thereof |
| CN104026232A (en) * | 2014-05-19 | 2014-09-10 | 何群 | Blood tonifying yoghourt and preparing method of blood tonifying yoghourt |
| CN104247764A (en) * | 2014-09-17 | 2014-12-31 | 南宁振企农业科技开发有限公司 | Dragon fruit yogurt and manufacturing method thereof |
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Application publication date: 20160803 |
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