CN105994641A - Mangosteen milk and production method thereof - Google Patents
Mangosteen milk and production method thereof Download PDFInfo
- Publication number
- CN105994641A CN105994641A CN201610337016.0A CN201610337016A CN105994641A CN 105994641 A CN105994641 A CN 105994641A CN 201610337016 A CN201610337016 A CN 201610337016A CN 105994641 A CN105994641 A CN 105994641A
- Authority
- CN
- China
- Prior art keywords
- milk
- homogenizing
- mangosteen
- sterilizing
- jam
- 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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- 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
- A23C3/00—Preservation of milk or milk preparations
- A23C3/02—Preservation of milk or milk preparations by heating
- A23C3/03—Preservation of milk or milk preparations by heating the materials being loose unpacked
-
- 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
- A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
-
- 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
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
Abstract
The invention discloses mangosteen milk and belongs to the technical field of dairy products. The mangosteen milk is produced by, by weight percentage, 80-90% of fresh milk, 4-7% of white granulated sugar, 1-1.5% of mangosteen jam, 0.1-0.2% of stabilizer, 0.1-0.2% of essence, 0.02-0.04% of baking soda and the balance of purified water, wherein the soluble solid content in the mangosteen jam is 33-37%, and the pH of the mangosteen jam is 2.8-3.4. The production method includes: raw material weighing, blending, performing first homogenizing and sterilizing, cooling, blending, performing second homogenizing and sterilizing, and filling in a sterile manner. The mangosteen milk which belongs to neutral normal-temperature sterilized blended milk is simple in raw material, rich in nutrition, fine and smooth in taste, good in texture, easy to store and long in shelf life.
Description
Technical field
The invention belongs to technical field of processing dairy products, be specifically related to a kind of Garcinia mangostana milk and production method thereof.
Background technology
Garcinia mangostana belongs to a kind of tropical fruit (tree), has the laudatory title of " fruit queen ", is the fruit that a kind of nutritive value is higher.Garcinia mangostana
Containing abundant calcareous, phosphorus matter, vitamin B and vitamin C, body is had effect of well taking a tonic or nourishing food to build up one's health, to weak, malnutrition,
Have after being ill and well take good care of effect.Garcinia mangostana has a kind of faint scent, is mainly made up of volatile ingredient, own including acetic acid
The compositions such as ester, folic alcohol (cis-3-hexenol), copaene (Copaene).
Prior art discloses several product containing Garcinia mangostana, such as a kind of Garcinia mangostana skin care beverage (China Patent Publication No.
CN104544394A, publication date on April 29th, 2015), such as a kind of mangosteen juice fresh milk (China Patent Publication No.
CN103039610A, publication date on April 17th, 2013), as a kind of Garcinia mangostana Yoghourt (China Patent Publication No. CN103798378A,
Publication date on May 21st, 2014), these three method is to choose mangosteen pulp or Garcinia mangostana fruit juice produces.A kind of Garcinia mangostana beautification beverage
In product proportioning raw materials, Garcinia mangostana accounts for 5-6 part, and milk accounts for 1-2 part, and the content of milk is only Garcinia mangostana 17-40%, the mountain therefore produced
Bamboo skin care beverage does not has an obvious milk flavor, and fermented making wanted by mangosteen pulp in a kind of Garcinia mangostana Yoghourt and plain chocolate and
Become, and Garcinia mangostana Yoghourt belongs to cryogenic product, it is desirable to provide cold chain guarantee.In addition the product that these three method is produced has altogether
Same feature, i.e. product slant acidity, wherein all add citric acid in the formula of first two product, acidity adjustment to be carried out, by product
Division belongs to breast taste beverage, it is impossible to modulate breast at last.Prior art has not yet seen and makes Garcinia mangostana milk by mangosteen jam
Document is reported.
Summary of the invention
For deficiencies of the prior art, it is an object of the invention to provide and a with fresh milk, mangosteen jam be
Primary raw material, neutral room temperature sterilizing modulation breast, product have raw material preservation simple, nutritious, easy, long shelf-life excellent
Point, provides Garcinia mangostana local flavor and the milk of fragrance simultaneously, supplements the demand in modulation breast market.
For achieving the above object, the present invention uses following technical proposals: a kind of Garcinia mangostana milk, it is characterised in that it
Raw material including following mass percent is made: fresh milk 80-90%, white sugar 4-7%, mangosteen jam 1-1.5%, stable
Agent 0.1-0.2%, essence 0.1-0.2%, sodium bicarbonate 0.02-0.04%, pure water surplus；Solvable in described mangosteen jam
Property solid content is 33-37%, and pH is 2.8-3.4.
A kind of Garcinia mangostana milk of the present invention, it is characterised in that it include the raw material of following mass percent make and
Become: fresh milk 90%, white sugar 5%, mangosteen jam 1.5%, stabilizer 0.15%, essence 0.13%, sodium bicarbonate 0.03%, more than pure water
Amount.
The production method of a kind of Garcinia mangostana milk of the present invention, it is characterised in that include following operating procedure:
(1) raw material weighs: weigh each component respectively by raw material dosage, standby；
(2) dispensing: fresh milk is warming up to 60-65 DEG C, by stabilizer and part white sugar 1:(2-5 in mass ratio) mix homogeneously,
Then in fresh milk, be sequentially added into the stabilizer of mixing and white sugar, mix after remaining white sugar, mangosteen jam, then material is mixed
Close, stir 15min；
(3) homogenizing and sterilizing for the first time: will be through the material after step (2) dispensing through homogenizer homogenizing, the pressure of homogenizing is 20-
22MPa, the temperature of homogenizing is 65-70 DEG C, then sterilizing 15s at 93-97 DEG C；
(4) cooling: the material after step (3) homogenizing for the first time and sterilizing is cooled to 2-8 DEG C；
(5) allotment: adding essence in the material that step (4) cools down, with sodium bicarbonate, the PH of material is being regulated to 6.4-
6.85, and add the pure water of surplus.
(6) homogenizing and sterilizing for the second time: through homogenizer homogenizing, the pressure of homogenizing will be through the material after step (5) is allocated
22-25MPa, temperature is 70-75 DEG C, then sterilizing 4s at 137 DEG C.
(7) sterile filling: the material after step (6) homogenizing for the second time and sterilizing is carried out sterile filling, prepares Garcinia mangostana
Milk.
Compared with prior art, beneficial effects of the present invention has:
The most nutritious.With milk and mangosteen jam as raw material, contain the nutrition of milk and Garcinia mangostana, and Garcinia mangostana is distinctive
After faint scent and milk fragrant smell combine, the improved flavour of product.
2. delicate mouthfeel, structural state is good.By multiple comparison test, the soluble solid in mangosteen jam is contained
Amount control at 33-37%, and add be suitable for stabilizer after, the fibrous matter in mangosteen jam is well suspended in milk,
There is not precipitation, rising phenomenon, it is ensured that the stability of Garcinia mangostana milk.
The most easily preserve.Product passes through UHT sterilization process, and room temperature can preserve, and extended shelf-life was to 6 months.
4. unique flavor.In existing market, Garcinia mangostana milk modulation breast belongs to innovation product.
5. make PH control at 6.4-6.85 by sodium bicarbonate, make product reduce sour and astringent sense, sour-sweet more moderate.
In a word, the present invention is mainly with fresh milk, mangosteen jam, white sugar and pure water as primary raw material, and sodium bicarbonate is with stable
Agent is adjuvant.Wherein white sugar is sweeting agent；Stabilizer is to ensure that stability of emulsion and fruit jam suspension, prevents fruit jam
Precipitation and the floating of fruit jam fibrous matter, increase the full mouthfeel of product simultaneously；Sodium bicarbonate then regulates the PH of product so that it is belong to
Neutral.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further detailed explanation.
Embodiment 1
Make 1000g Garcinia mangostana milk, including the operating procedure of following order:
(1) raw material weighs: weigh milk 900g, white sugar 50g, mangosteen jam 15g, stabilizer 1.5g, essence 1.3g, sodium bicarbonate
0.3g and pure water surplus, standby.Wherein fresh milk requires that antibiotic-free, non-impurity-doped are adulterated, and 75% ethanol 1:1 is negative；Garcinia mangostana
Fruit jam is provided by Shanghai Lequan Food Co., Ltd., has sour-sweet moderate, pure taste, and the uniform fruit jam of structural state, it can
Dissolubility solid content is 37%, and pH is 2.8, and stabilizer is provided by Danisco (Chinese) company limited, for compound stabilizers,
It is made up of single, double fatty acid glyceride, gellan gum, xanthan gum and maltodextrin 1:1:1:1 in mass ratio.
(2) dispensing: fresh milk is warming up to 60 DEG C, mixs homogeneously stabilizer by 1:2 with part white sugar, steady by increasing
Determine the contact surface of agent, reach stabilizer and be preferably combined with milk.Then be sequentially added in fresh milk mixed stabilizer with
Remaining white sugar, mangosteen jam after white sugar, mixing, then material is mixed, stirs 15min.
(3) homogenizing and sterilizing for the first time: through homogenizer homogenizing, the pressure of homogenizing will be through the material after step (2) dispensing
20MPa, the temperature of homogenizing is 65 DEG C, then sterilizing 15s at 93 DEG C.
(4) cooling: the material after step (3) homogenizing, sterilization pretreatment is cooled to 2 DEG C.
(5) allotment: adding essence in the material that step (4) cools down, with sodium bicarbonate, the PH of material is being regulated to 6.7,
And add the pure water of surplus.
(6) homogenizing and sterilizing for the second time: through homogenizer homogenizing, the pressure of homogenizing will be through the material after step (5) is allocated
22MPa, temperature is 70 DEG C, then sterilizing 4s at 137 DEG C.
(7) sterile filling: the material after step (6) homogenizing for the second time and sterilizing is carried out sterile filling, prepares Garcinia mangostana
Milk.
The Garcinia mangostana milk that the present embodiment prepares, sour-sweet sense is moderate, delicate mouthfeel, unique flavor, and structural state is uniform and stable,
, after storage life 6 months, there is not the precipitation of fruit jam and the phenomenon of the floating of fruit jam fibrous matter in product.
Embodiment 2
Make 1000g Garcinia mangostana milk, including the operating procedure of following order:
(1) fresh milk 800g, white sugar 70g, mangosteen jam 10g, stabilizer 1g, essence 2g, sodium bicarbonate 0.2g and pure water are weighed
Surplus；Wherein fresh milk requires that antibiotic-free, non-impurity-doped are adulterated, and 75% ethanol 1:1 is negative；Mangosteen jam is by the happy total eclipse in Shanghai
Product company limited provides, and has sour-sweet moderate, and pure taste, the uniform fruit jam of structural state, its soluble solid content is
33%, pH are 3.4, stabilizer by Danisco (Chinese) company limited provide, be by single, double fatty acid glyceride, gellan gum,
Xanthan gum and maltodextrin 1:1:1:1 in mass ratio forms.
(2) dispensing: fresh milk is warming up to 65 DEG C, mixs homogeneously for 1:5 with part white sugar in mass ratio by stabilizer,
By increasing the contact surface of stabilizer, reach stabilizer and be preferably combined with milk.Then in fresh milk, it is sequentially added into mixing
Stabilizer and white sugar, mix after remaining white sugar, mangosteen jam, then material is mixed, stirring 15min；
(3) homogenizing and sterilizing for the first time: through homogenizer homogenizing, the pressure of homogenizing will be through the material after step (2) dispensing
22MPa, the temperature of homogenizing is 70 DEG C, then sterilizing 15s at 97 DEG C；
(4) cooling: the material after step (3) homogenizing for the first time and sterilizing is cooled to 8 DEG C；
(5) allotment: adding essence in the material that step (4) cools down, with sodium bicarbonate, the PH of material is being regulated to 6.4, and add
Add the pure water of surplus；
(6) homogenizing and sterilizing for the second time: through homogenizer homogenizing, the pressure of homogenizing will be through the material after step (5) is allocated
25MPa, temperature is 75 DEG C, then sterilizing 4s at 137 DEG C；
(7) sterile filling: the material after step (6) homogenizing for the second time and sterilizing is carried out sterile filling, prepares Garcinia mangostana milk.
The Garcinia mangostana milk that the present embodiment prepares, sour-sweet sense is moderate, delicate mouthfeel, unique flavor, and structural state is uniform and stable,
, after storage life 6 months, there is not the precipitation of fruit jam and the phenomenon of the floating of fruit jam fibrous matter in product.
Comparative example 1
Make 1000g milk, including the operating procedure of following order:
(1) raw material weighs: weigh milk 900g, white sugar 50g, stabilizer 1.5g, essence 1.3g, sodium bicarbonate 0.3g, more than pure water
Amount.Remaining is with embodiment 1.
(2) dispensing: fresh milk is warming up to 60 DEG C, stabilizer is mixed homogeneously by 1:2 with white sugar, then in fresh milk
Be sequentially added into mixed stabilizer and white sugar, mix after remaining white sugar, then material is mixed, stirring 15min.
(3) homogenizing and sterilizing for the first time: with embodiment 1.
(4) cooling: with embodiment 1.
(5) allotment: with embodiment 1.
(6) homogenizing and sterilizing for the second time: with embodiment 1.
(7) sterile filling: with embodiment 1.
The milk that comparative example 1 makes, the fragrance of product reduces, and the abundant degree of mouthfeel reduces, and PH is higher is 6.9, and product is inclined
Sweet, texture reduces.
Comparative example 2
Make 1000g Garcinia mangostana milk, including the operating procedure of following order:
(1) raw material weighs: weigh milk 900g, white sugar 50g, mangosteen jam 15g, stabilizer 1.5g, essence 1.3g, more than pure water
Amount, standby.Remaining is with embodiment 1.
(2) dispensing: fresh milk is warming up to 60 DEG C, mixs homogeneously stabilizer by 1:2 with part white sugar, then fresh cattle
Milk is sequentially added into mixed stabilizer and white sugar, mix after remaining white sugar, mangosteen jam, then material is mixed, stirring
15min。
(3) homogenizing and sterilizing for the first time: with embodiment 1.
(4) cooling: with embodiment 1.
(5) allotment: adding essence in the material that step (4) cools down, and adding the pure water of surplus.
(6) homogenizing and sterilizing for the second time: with embodiment 1.
(7) sterile filling: with embodiment 1.
It is normal that the Garcinia mangostana milk that comparative example 2 makes grows abnormal smells from the patient, structural state, but meta-acid in mouthfeel, and PH is 6.2, milk with
The texture that mangosteen jam combines is poor.
Claims (3)
1. a Garcinia mangostana milk, it is characterised in that it includes that the raw material of following mass percent is made: fresh milk 80-
90%, white sugar 4-7%, mangosteen jam 1-1.5%, stabilizer 0.1-0.2%, essence 0.1-0.2%, sodium bicarbonate 0.02
-0.04%, pure water surplus；The described soluble solid content in mangosteen jam be 33-37%, pH be 2.8-3.4.
A kind of Garcinia mangostana milk the most according to claim 1, it is characterised in that it includes the raw material system of following mass percent
Form: fresh milk 90%, white sugar 5%, mangosteen jam 1.5%, stabilizer 0.15%, essence 0.13%, sodium bicarbonate 0.03%, pure water
Surplus.
The production method of a kind of Garcinia mangostana milk the most as claimed in claim 1 or 2, it is characterised in that include following operating procedure:
(1) raw material weighs: weigh each component respectively by raw material dosage, standby；
(2) dispensing: fresh milk is warming up to 60-65 DEG C, by stabilizer and part white sugar 1:(2-5 in mass ratio) mix homogeneously,
Then in fresh milk, be sequentially added into the stabilizer of mixing and white sugar, mix after remaining white sugar, mangosteen jam, then material is mixed
Close, stir 15min；
(3) homogenizing and sterilizing for the first time: will be through the material after step (2) dispensing through homogenizer homogenizing, the pressure of homogenizing is 20-
22MPa, the temperature of homogenizing is 65-70 DEG C, then sterilizing 15s at 93-97 DEG C；
(4) cooling: the material after step (3) homogenizing for the first time and sterilizing is cooled to 2-8 DEG C；
(5) allotment: adding essence in the material that step (4) cools down, with sodium bicarbonate, the PH of material is being regulated to 6.4-
6.85, and add the pure water of surplus；
(6) homogenizing and sterilizing for the second time: will be through the material after step (5) is allocated through homogenizer homogenizing, the pressure of homogenizing is 22-
25MPa, temperature is 70-75 DEG C, then sterilizing 4s at 137 DEG C；
(7) sterile filling: the material after step (6) homogenizing for the second time and sterilizing is carried out sterile filling, prepares Garcinia mangostana milk.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610337016.0A CN105994641A (en) | 2016-05-20 | 2016-05-20 | Mangosteen milk and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610337016.0A CN105994641A (en) | 2016-05-20 | 2016-05-20 | Mangosteen milk and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105994641A true CN105994641A (en) | 2016-10-12 |
Family
ID=57096226
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610337016.0A Pending CN105994641A (en) | 2016-05-20 | 2016-05-20 | Mangosteen milk and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105994641A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109042344A (en) * | 2018-06-28 | 2018-12-21 | 湖南艾达伦科技有限公司 | A kind of sweet milk and preparation method |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798378A (en) * | 2012-11-15 | 2014-05-21 | 邹金娥 | Mangosteen yoghourt |
| CN103947756A (en) * | 2014-05-08 | 2014-07-30 | 李嘉 | Mangosteen flavored soymilk and preparation method thereof |
| CN104489104A (en) * | 2015-01-05 | 2015-04-08 | 新希望乳业控股有限公司 | Maca milk and preparation method thereof |
| CN104544394A (en) * | 2014-12-15 | 2015-04-29 | 重庆市黔江区黔双科技有限公司 | Mangosteen beauty beverage |
| CN104687172A (en) * | 2013-12-10 | 2015-06-10 | 陈琼 | Durian composite fruit juice beverage |
| CN105341158A (en) * | 2015-11-20 | 2016-02-24 | 光明乳业股份有限公司 | Strawberry milk and preparation method thereof |
| CN105394185A (en) * | 2015-12-03 | 2016-03-16 | 光明乳业股份有限公司 | Mango milk and preparation method thereof |
-
2016
- 2016-05-20 CN CN201610337016.0A patent/CN105994641A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798378A (en) * | 2012-11-15 | 2014-05-21 | 邹金娥 | Mangosteen yoghourt |
| CN104687172A (en) * | 2013-12-10 | 2015-06-10 | 陈琼 | Durian composite fruit juice beverage |
| CN103947756A (en) * | 2014-05-08 | 2014-07-30 | 李嘉 | Mangosteen flavored soymilk and preparation method thereof |
| CN104544394A (en) * | 2014-12-15 | 2015-04-29 | 重庆市黔江区黔双科技有限公司 | Mangosteen beauty beverage |
| CN104489104A (en) * | 2015-01-05 | 2015-04-08 | 新希望乳业控股有限公司 | Maca milk and preparation method thereof |
| CN105341158A (en) * | 2015-11-20 | 2016-02-24 | 光明乳业股份有限公司 | Strawberry milk and preparation method thereof |
| CN105394185A (en) * | 2015-12-03 | 2016-03-16 | 光明乳业股份有限公司 | Mango milk and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109042344A (en) * | 2018-06-28 | 2018-12-21 | 湖南艾达伦科技有限公司 | A kind of sweet milk and preparation method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101675747B (en) | Liquid diary products containing lutein ester and cryptoxanthin and production method thereof | |
| CN101703104B (en) | Formulated acidic low-lactose liquid milk product and producing method thereof | |
| Gutyj et al. | The influence of cryopowder Garbuz” on the technology of curds of different fat content | |
| CN103385302B (en) | Banana milk and preparation method thereof | |
| CN102028034B (en) | Acid anti-oxidation liquid dairy product and preparation method thereof | |
| CN101874522B (en) | Liquid dairy product containing banana and coconut and preparation method thereof | |
| TW201225847A (en) | Dairy products supressured in browning and producing method thereof | |
| CN102106382A (en) | Recovery sports dairy product and preparation method thereof | |
| CN106135601A (en) | Healthy coffee beverage and preparation method thereof | |
| CN101690517A (en) | Soured milk with yolk powder and preparation method thereof | |
| CN101785506A (en) | Childform processed cheese and preparation method thereof | |
| CN103859039B (en) | It is of value to the fluid milk composition improving immunization programs for children power | |
| RU2354121C2 (en) | Production method of sour-milk product for functional feeding and good, produced by this method | |
| CN105454423A (en) | Banana-flavored fermentation type milk containing beverage and production method thereof | |
| CN102077872B (en) | Fruit vinegar-containing milk beverage and preparation method thereof | |
| CN106035666A (en) | Flavored fermented milk and preparation method thereof | |
| CN109938098A (en) | A kind of dietary fiber yoghourt and preparation method thereof with high-fat mouthfeel | |
| CN107960464A (en) | A kind of high protein low fat liquid diary product and preparation method thereof | |
| CN102405976A (en) | Sour flavored milk-containing beverage containing ginger extract and preparation method thereof | |
| CN105994641A (en) | Mangosteen milk and production method thereof | |
| CN109169927A (en) | A kind of richness calcium yak milk powder and preparation method thereof, fermented dairy product | |
| CN102511548B (en) | Milk flavored nutrient solution, and making method and application thereof | |
| CN106172777A (en) | A kind of Cortex cocois radicis milk drink and preparation method thereof | |
| CN101755922B (en) | Acid liquid milk product added with salt algae powder and preparation method thereof | |
| CN102138586B (en) | Acidic liquid milk added with fruit and vegetable products 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: 20161012 |