CN106136163A - A kind of Yoghourt Cortex cocois radicis freezes and preparation method thereof - Google Patents
A kind of Yoghourt Cortex cocois radicis freezes and preparation method thereof Download PDFInfo
- Publication number
- CN106136163A CN106136163A CN201610548038.1A CN201610548038A CN106136163A CN 106136163 A CN106136163 A CN 106136163A CN 201610548038 A CN201610548038 A CN 201610548038A CN 106136163 A CN106136163 A CN 106136163A
- Authority
- CN
- China
- Prior art keywords
- milk
- yoghourt
- weight
- cortex cocois
- cocois radicis
- 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
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 39
- 239000008267 milk Substances 0.000 claims abstract description 39
- 210000004080 milk Anatomy 0.000 claims abstract description 39
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 34
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 20
- 238000000855 fermentation Methods 0.000 claims abstract description 17
- 230000004151 fermentation Effects 0.000 claims abstract description 17
- 241000737241 Cocos Species 0.000 claims abstract description 14
- 241000894006 Bacteria Species 0.000 claims abstract description 12
- 239000002002 slurry Substances 0.000 claims abstract description 12
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 10
- 239000004310 lactic acid Substances 0.000 claims abstract description 10
- 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
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 239000005720 sucrose Substances 0.000 claims abstract description 9
- 239000000084 colloidal system Substances 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 244000060011 Cocos nucifera Species 0.000 claims description 20
- 239000010903 husk Substances 0.000 claims description 12
- 238000011084 recovery Methods 0.000 claims description 10
- 238000004321 preservation Methods 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 8
- 239000006041 probiotic Substances 0.000 claims description 5
- 235000018291 probiotics Nutrition 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims 1
- 235000019698 starch Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 5
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 description 6
- 235000015110 jellies Nutrition 0.000 description 6
- 239000008274 jelly Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 4
- 244000247812 Amorphophallus rivieri Species 0.000 description 4
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 4
- 229920002581 Glucomannan Polymers 0.000 description 4
- 229920002752 Konjac Polymers 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 229940046240 glucomannan Drugs 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 235000015141 kefir Nutrition 0.000 description 4
- 239000000252 konjac Substances 0.000 description 4
- 235000010485 konjac Nutrition 0.000 description 4
- 238000007789 sealing Methods 0.000 description 4
- 241000194020 Streptococcus thermophilus Species 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000002054 inoculum Substances 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 1
- 244000043261 Hevea brasiliensis Species 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000020197 coconut milk Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N keto-D-fructose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 150000004667 medium chain fatty acids Chemical class 0.000 description 1
- 229920003052 natural elastomer Polymers 0.000 description 1
- 229920001194 natural rubber Polymers 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 239000007787 solid Substances 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
- 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)
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of Yoghourt Cortex cocois radicis to freeze, including the raw material of following percentage by weight: coconut palm slurry 10～25%, fermentation milk 25～35% and edible colloid 5～15%；Described fermentation milk is to add percentage by weight 1%～12% sucrose, 20%～30% Sucus Cocois in milk on the basis of milk, inoculate after heat sterilization lactic acid bacteria fermentation 2～10 hours finished product.The present invention is fermented by adding fresh Sucus Cocois, had both added the local flavor of Sucus Cocois, and provided sufficient nutrition to lactic acid bacteria again, too increase the nutrition of Yoghourt.Remain the distinctive local flavor of Cortex cocois radicis and nutrient substance by adding fresh coconut palm slurry, give the tropical area characteristic that product is unique simultaneously.
Description
Technical field
The present invention relates to field of food, particularly relate to a kind of fruit jelly food, be specifically related to a kind of containing coconut palm slurry, Sucus Cocois
Yoghourt Cortex cocois radicis freezes and preparation method thereof.
Background technology
Cortex cocois radicis is one of main tropical industrial crops of China, is also the province tree in Hainan, and Cortex cocois radicis processing industry is in Hainan Province
Economic development plays an important role.At present, China's Cortex cocois radicis cultivated area is about 64.90 ten thousand mu, and total output is about 2.43 hundred million.
China is also that big country processed by Cortex cocois radicis simultaneously, and annual processing coconut fruit, more than 2,000,000,000, has defined fairly perfect industrial chain,
Product has the multiple products such as Oleum Cocois, coconut candy, coconut powder, coconut milk, Cortex cocois radicis Baunatal, coconut beverage, and great variety of goods, style are numerous
Many, find a good sale at home and abroad.Problem has been developed as the specialty industries that China torrid areas is well-known throughout the country, it has also become the torrid zone
Processing of farm products is only second to the important component part of natural rubber.The plantation of Cortex cocois radicis and processing, pull logistics, packaging, dispensing,
The industries such as retail, create the output value more than 100 hundred million yuan, and China has nearly 2,000,000 coconut palm agricultures coconut industry of relying to make a living.
Still there is the key problems such as added value of product is low, homogeneity is serious in China's coconut industry at present, seriously constrains
The sound development of domestic coconut industry.In order to promote the development of coconut industry further, develop novel food based on cococut
Product are imperative.
Fruit jelly is a kind of semi-solid, edible Gelatinum oxhide add water, colloidal food that sugar, fruit juice are made.Outward appearance is sparkling and crystal-clear, color
Pool is bright-coloured, and the soft cunning of mouthfeel is liked by youngsters and children especially.But along with improving constantly of residents ' health consciousness, add at present
On market, jelly production is the cooling of various pectin and forms, owing to matter structure is really up to the mark, reason that nutritive value is the highest and extensively denounced,
Market comsupton go fromes bad to worse.
Summary of the invention
It is an object of the invention to provide and a kind of can effectively keep coconut palm slurry and the local flavor of Yoghourt, the matter structure of fruit jelly and mouth
Sense, and be suitable for cold chain storing, preservation, and business surpass the instant type Yoghourt Cortex cocois radicis of convenient sale and freeze.
To achieve these goals, the technical scheme is that a kind of Yoghourt Cortex cocois radicis of offer freezes, including following weight hundred
The raw material of proportion by subtraction: coconut palm slurry 10～25%, fermentation milk 25～35% and edible colloid 5～15%；Described fermentation milk is in milk
Adding percentage by weight 1%～12% sucrose, 20～30% Sucus Cocois on the basis of milk, after heat sterilization, inoculating lactic acid bacterium is sent out
Ferment 2～10 hours finished product.
Described milk is fresh milk or restores Lac Bovis seu Bubali liquid.
Another object of the present invention is to the preparation method providing a kind of Yoghourt Cortex cocois radicis to freeze, comprise the following steps:
(1) in fresh milk or recovery Lac Bovis seu Bubali liquid, add the sucrose of percentage by weight 1%～12%, 20～the Cortex cocois radicis of 30%
Water, inoculates probiotics fermention 2～10 hours, generates lactic acid bacteria fermentation milk after heat sterilization, cold preservation is standby；
(2) press the percentage by weight of output aggregate edible colloid 5%～15% is heated 60～80 DEG C dissolve after, add coconut palm slurry
10～25%, fermentation milk 25～35% stir, after 30～45MPa homogenizing sterilize, tank enters coconut husk container while hot.
(3) canned good Yoghourt Cortex cocois radicis delivery in cold weather product are sealed, cold preservation after cooling.
Yoghourt Cortex cocois radicis of the present invention freezes and preparation method thereof and to have following beneficial effect:
One, by adding the fermentation of fresh Sucus Cocois, both added the local flavor of Sucus Cocois, provided sufficiently battalion to lactic acid bacteria again
Support, too increase the nutrition of Yoghourt.
Two, remain the distinctive local flavor of Cortex cocois radicis and nutrient substance by addition fresh coconut palm slurry, give product uniqueness simultaneously
Tropical area characteristic.
Three, add fermentation milk and not only improve the nutrition of product, improve the local flavor of product, the theory of product is entered simultaneously
One step rises to the most healthy probiotics fermention arts.
Four, preparation technology of the present invention is simple, has the strange land of the biggest benefit, beneficially product for extending the shelf-life of product
Transportation and sale.
Five, the present invention utilizes the peculiar cococut in Hainan, in conjunction with the health idea of Yoghourt, has invented a Yoghourt Cortex cocois radicis
Freezing, this product had both had the flavour of Cortex cocois radicis and Yoghourt concurrently, the matter structure between Yoghourt and fruit jelly and mouthfeel, met again the modern times
The idea of development of health food, has the biggest market prospect.
Detailed description of the invention
Embodiment 1
(1) on the basis of fresh milk or recovery Lac Bovis seu Bubali liquid, in fresh milk or recovery Lac Bovis seu Bubali, the 1% of percentage by weight is added
Sucrose, 20% Sucus Cocois after；80 DEG C of heat sterilizations 25 minutes, inoculate streptococcus thermophilus probiotic bacteria, connect after being cooled to 40 DEG C
Planting amount 2%, ferment 10 hours, generate lactic acid bacteria fermentation milk, 0 DEG C of cold preservation is standby；
(2) Konjac glucomannan 5% added water after heating 60 DEG C dissolves by the percentage by weight of output aggregate, add coconut palm slurry 15%, send out
Kefir milk 25%, 30MPa homogenizing sterilizes, and is filled into coconut husk container while hot, and sealing (by coconut husk lid seal) cools down afterwards, is packaged into
Storehouse.
The making of described coconut husk container: remove Cortex cocois radicis epidermis, removes Sucus Cocois, is then cut the upper end of Cortex cocois radicis inner shell
Open form becomes opening；The Cortex cocois radicis inner shell of remaining part and sarcocarp, constitute coconut husk container；The Cortex cocois radicis inner shell of upper tip cut-off, forms lid.
Embodiment 2
(1) on the basis of fresh milk or recovery Lac Bovis seu Bubali liquid, in fresh milk or recovery Lac Bovis seu Bubali, the 5% of percentage by weight is added
Sucrose, 20% Sucus Cocois after；85 DEG C of heat sterilizations 30 minutes, inoculate Lactobacillus bulgaricus, inoculation after being cooled to 43 DEG C
Amount 10%, ferments 5 hours, generates lactic acid bacteria fermentation milk, and 2 DEG C of cold preservations are standby；
(2) Konjac glucomannan 8% added water after heating 70 DEG C dissolves by the percentage by weight of output aggregate, add coconut palm slurry 25%, send out
Kefir milk 30%, 30MPa homogenizing sterilizes, and is filled into coconut husk container while hot, and sealing (by coconut husk lid seal) cools down afterwards, is packaged into
Storehouse.
Embodiment 3
(1) on the basis of fresh milk or recovery Lac Bovis seu Bubali liquid, in fresh milk or recovery Lac Bovis seu Bubali, the 8% of percentage by weight is added
Sucrose, 30% Sucus Cocois after；90 DEG C of heat sterilizations 35 minutes, inoculating bifidobacterium after being cooled to 45 DEG C, inoculum concentration 30%,
Fermenting 4 hours, generate lactic acid bacteria fermentation milk, 5 DEG C of cold preservations are standby；
(2) Konjac glucomannan 10% added water after heating 80 DEG C dissolves by the percentage by weight of output aggregate, add coconut palm slurry 10%, send out
Kefir milk 35%, 30MPa homogenizing sterilizes, and is filled into coconut husk container while hot, and sealing (by coconut husk lid seal) cools down afterwards, is packaged into
Storehouse.
Embodiment 4
(1) on the basis of fresh milk or recovery Lac Bovis seu Bubali liquid, in fresh milk or recovery Lac Bovis seu Bubali, percentage by weight is added
After the sucrose of 12%, the Sucus Cocois of 30%；90 DEG C of heat sterilizations 30 minutes, inoculate streptococcus thermophilus prebiotic after being cooled to 50 DEG C
Bacterium, inoculum concentration 45%, to ferment 7 hours, generate lactic acid bacteria fermentation milk, 0 DEG C of cold preservation is standby；
(2) Konjac glucomannan 15% added water after heating 80 DEG C dissolves by the percentage by weight of output aggregate, add coconut palm slurry 25%, send out
Kefir milk 35%, 45MPa homogenizing sterilizes, and is filled into coconut husk container while hot, and sealing (by coconut husk lid seal) cools down afterwards, is packaged into
Storehouse.
Yoghourt Cortex cocois radicis of the present invention freeze with tradition fruit jelly compare, nutritional labeling is abundanter, adds protein content and fat
Fat content, especially adds medium-chain fatty acid content, it addition, after adding Yoghourt, also strengthen nutrition and health care function.
The above disclosed presently preferred embodiments of the present invention that is only, can not limit the right of the present invention with this certainly
Scope, the equivalent variations therefore made according to the claims in the present invention, still fall within the scope that the present invention is contained.
Claims (3)
1. a Yoghourt Cortex cocois radicis freezes, it is characterised in that include the raw material of following percentage by weight: coconut palm starches 10～25%, fermentation milk 25
～35% and edible colloid 5～15%；Described fermentation milk be in milk on the basis of milk add percentage by weight 1%～
12% sucrose, 20～30% Sucus Cocois, inoculate after heat sterilization probiotics fermention 2～10 hours finished product.
2. Yoghourt Cortex cocois radicis as claimed in claim 1 freezes, it is characterised in that: described milk is fresh milk or restores Lac Bovis seu Bubali liquid.
3. the preparation method that Yoghourt Cortex cocois radicis as claimed in claim 2 freezes, its feature is comprising the following steps:
(1) sucrose of addition percentage by weight 1%～12% in fresh milk or recovery Lac Bovis seu Bubali liquid, the Sucus Cocois of 20%-30%,
Inoculating probiotics fermention 2～10 hours after heat sterilization, generate lactic acid bacteria fermentation milk, cold preservation is standby；
(2) press the percentage by weight of output aggregate edible colloid 5%～15% is heated 60～80 DEG C dissolve after, add coconut palm slurry 10～
25%, fermentation milk 25～35% stirs, and sterilizes after 30～45MPa homogenizing, and tank enters coconut husk container while hot.
(3) canned good Yoghourt Cortex cocois radicis delivery in cold weather product are sealed, cold preservation after cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610548038.1A CN106136163A (en) | 2016-07-13 | 2016-07-13 | A kind of Yoghourt Cortex cocois radicis freezes and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610548038.1A CN106136163A (en) | 2016-07-13 | 2016-07-13 | A kind of Yoghourt Cortex cocois radicis freezes and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106136163A true CN106136163A (en) | 2016-11-23 |
Family
ID=58062602
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610548038.1A Pending CN106136163A (en) | 2016-07-13 | 2016-07-13 | A kind of Yoghourt Cortex cocois radicis freezes and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106136163A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106579220A (en) * | 2016-12-22 | 2017-04-26 | 石挺辉 | Coconut jelly and production technology thereof |
| CN106666590A (en) * | 2017-02-10 | 2017-05-17 | 南京晓庄学院 | Coconut jelly and preparation method thereof |
| CN108684817A (en) * | 2017-04-12 | 2018-10-23 | 安徽新选择食品科技开发有限公司 | It is a kind of being added to small-molecular peptides Yoghourt freeze formula and preparation process |
| CN110916136A (en) * | 2019-10-28 | 2020-03-27 | 中国热带农业科学院农产品加工研究所 | Red date and coconut vegetable protein jelly and preparation method thereof |
| CN110934190A (en) * | 2019-11-25 | 2020-03-31 | 上海城建职业学院 | Preparation method of bifidobacterium fermented yoghourt |
| CN110934189A (en) * | 2019-11-25 | 2020-03-31 | 上海城建职业学院 | Method for preparing yoghourt by fermenting coconut shell container |
| CN112616934A (en) * | 2020-12-30 | 2021-04-09 | 光明乳业股份有限公司 | Plant-based fermented milk and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132732A (en) * | 2011-03-16 | 2011-07-27 | 海南大学 | Coconut juice yoghourt ice cream and preparation method thereof |
| CN102524614A (en) * | 2010-12-24 | 2012-07-04 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yogurt pudding |
| CN103549245A (en) * | 2013-11-14 | 2014-02-05 | 青岛利邦达海洋科技有限公司 | Lactobacillus fermented agar gel food and preparation method thereof |
| CN103749679A (en) * | 2011-10-19 | 2014-04-30 | 刘念 | Coconut milk co-fermented active lactobacillus beverage and preparation method thereof |
| CN103828919A (en) * | 2013-12-27 | 2014-06-04 | 青岛碧水蓝天生物技术有限公司 | Coconut milk co-fermentation active lactobacillus beverage and production method thereof |
| CN104642545A (en) * | 2015-02-25 | 2015-05-27 | 武汉光明乳品有限公司 | Active probiotic tea flavor fermented milk and preparation method thereof |
| CN105614700A (en) * | 2015-12-28 | 2016-06-01 | 福建省农业科学院农业生物资源研究所 | Preparation method of strawberry lactobacillus fermentation pudding |
-
2016
- 2016-07-13 CN CN201610548038.1A patent/CN106136163A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524614A (en) * | 2010-12-24 | 2012-07-04 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yogurt pudding |
| CN102132732A (en) * | 2011-03-16 | 2011-07-27 | 海南大学 | Coconut juice yoghourt ice cream and preparation method thereof |
| CN103749679A (en) * | 2011-10-19 | 2014-04-30 | 刘念 | Coconut milk co-fermented active lactobacillus beverage and preparation method thereof |
| CN103549245A (en) * | 2013-11-14 | 2014-02-05 | 青岛利邦达海洋科技有限公司 | Lactobacillus fermented agar gel food and preparation method thereof |
| CN103828919A (en) * | 2013-12-27 | 2014-06-04 | 青岛碧水蓝天生物技术有限公司 | Coconut milk co-fermentation active lactobacillus beverage and production method thereof |
| CN104642545A (en) * | 2015-02-25 | 2015-05-27 | 武汉光明乳品有限公司 | Active probiotic tea flavor fermented milk and preparation method thereof |
| CN105614700A (en) * | 2015-12-28 | 2016-06-01 | 福建省农业科学院农业生物资源研究所 | Preparation method of strawberry lactobacillus fermentation pudding |
Non-Patent Citations (2)
| Title |
|---|
| 李航等: "《包装设计基础》", 31 May 2014 * |
| 杨邦英: "《罐头工业手册》", 30 June 2002 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106579220A (en) * | 2016-12-22 | 2017-04-26 | 石挺辉 | Coconut jelly and production technology thereof |
| CN106666590A (en) * | 2017-02-10 | 2017-05-17 | 南京晓庄学院 | Coconut jelly and preparation method thereof |
| CN108684817A (en) * | 2017-04-12 | 2018-10-23 | 安徽新选择食品科技开发有限公司 | It is a kind of being added to small-molecular peptides Yoghourt freeze formula and preparation process |
| CN110916136A (en) * | 2019-10-28 | 2020-03-27 | 中国热带农业科学院农产品加工研究所 | Red date and coconut vegetable protein jelly and preparation method thereof |
| CN110934190A (en) * | 2019-11-25 | 2020-03-31 | 上海城建职业学院 | Preparation method of bifidobacterium fermented yoghourt |
| CN110934189A (en) * | 2019-11-25 | 2020-03-31 | 上海城建职业学院 | Method for preparing yoghourt by fermenting coconut shell container |
| CN112616934A (en) * | 2020-12-30 | 2021-04-09 | 光明乳业股份有限公司 | Plant-based fermented milk and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106136163A (en) | A kind of Yoghourt Cortex cocois radicis freezes and preparation method thereof | |
| CN104782762A (en) | Brown yogurt and preparation method thereof | |
| CN105505689B (en) | A kind of glutinous rice Fragrant fruit wine brewing method | |
| CN108935684A (en) | A kind of preparation process of walnut sour milk | |
| CN103609691A (en) | Preparation method for fermented milk | |
| CN104686655B (en) | A kind of active lactic acid bacteria drink and preparation method thereof containing jelly | |
| CN103622103A (en) | Preparation method of honey peach beverage | |
| CN107307077A (en) | A kind of normal temperature drinks type jujube corn yoghourt and preparation method thereof | |
| CN105123935A (en) | Litchi milk curds and preparation method thereof | |
| CN105076411A (en) | Roselle yoghurt and preparation method thereof | |
| CN105029322A (en) | Zinc-rich okra pickle and preparing method | |
| CN106306812A (en) | Fruit probiotic fermentation preparation method | |
| CN102349635B (en) | Processing method for harsh-taste-free taro leaf stalk pickle | |
| CN104186661B (en) | A kind of Grape almond high calcium acidophilus goat milk acidified milk and preparation method thereof | |
| CN103444869A (en) | Pleurotus eryngii yoghurt and production method thereof | |
| CN103876212A (en) | Potato beverage and production method thereof | |
| CN103976299A (en) | Composite fruit and vegetable powder and preparation method thereof | |
| CN108991313A (en) | A kind of crisp Lee's probiotic beverage of blueness and its processing method | |
| CN104397178A (en) | Kiwi fruit yoghourt | |
| CN101773234B (en) | Common sow thistle fermentation preparation method | |
| CN107095097A (en) | A kind of lactobacillus-fermented blueberry drink and preparation method thereof | |
| CN106578072A (en) | Processing method of Chinese yam yogurt | |
| CN104904853A (en) | Waxberry yoghourt and preparation method thereof | |
| CN106954674A (en) | A kind of preparation technology of sterilization type sour milk beverage | |
| CN106578049A (en) | Mulberry yogurt 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 | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20180629 Address after: 570000 Hainan city Haikou Longhua District China World Trade Center road 19 city elite A block 802 room Applicant after: Hainan coconut church Food Co., Ltd. Address before: 570000 room 2404, Xinda business building, China World Trade Center Avenue, Haikou, Hainan. Applicant before: Haikou coconut restaurant culture Co., Ltd. |
|
| TA01 | Transfer of patent application right | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161123 |
|
| RJ01 | Rejection of invention patent application after publication |