CN106172761A - A kind of preparation method of ice cream Yoghourt - Google Patents
A kind of preparation method of ice cream Yoghourt Download PDFInfo
- Publication number
- CN106172761A CN106172761A CN201610564064.3A CN201610564064A CN106172761A CN 106172761 A CN106172761 A CN 106172761A CN 201610564064 A CN201610564064 A CN 201610564064A CN 106172761 A CN106172761 A CN 106172761A
- Authority
- CN
- China
- Prior art keywords
- fresh milk
- milk
- temperature
- homogenizing
- ice cream
- 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
-
- 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
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
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)
- Confectionery (AREA)
- Dairy Products (AREA)
Abstract
The present invention provides the preparation method of a kind of ice cream Yoghourt, comprises the following steps: (1) fresh milk is checked and accepted；(2) fresh milk is carried out pre-pasteurize, filters, purify；(3) fresh milk is carried out cold preservation；(4) dispensing, degassing, flash distillation, homogenizing；First by the fresh milk of formula ratio, white sugar, anhydrous butter oil, concentrated whey protein powder, dried hen egg yolk, complex stabilizer and water mix homogeneously, it is de-gassed according to GB19302 standard, flash distillation；Then carry out homogenizing, during homogenizing, add dilute butter of formula ratio online；(5) pasteurize is carried out；(6) inoculation: aseptically access the lyophilizing DVS of formula ratio, inoculation temperature 42 DEG C 45 DEG C；(7) canned；(8) fermentation；(9) cold preservation after-ripening or ice milk store；(10) inspection.The ice cream Yoghourt of the present invention is without any preservative, and every 100 grams contain protein more than 2.9 grams.
Description
Technical field
The invention belongs to food technology field, be specifically related to the preparation method of a kind of ice cream Yoghourt.
Background technology
Along with the continuous lifting of people's life idea, people are more and more higher for the pursuit of quality of the life.No matter it is one
Day breakfast, lunch and dinner, some snacks still blurted out, people can select health, delicious, have the food of new meaning.The most nutritious,
Mouthfeel is unique, can bring again the food of health for health, just can be pursued by consumer.Ice river in Henan Province is insulted Yoghourt and is had Yoghourt and ice
The double dominant that river in Henan Province drenches, is two-in-one new type low temperature milk product, can meet the multiple demand of consumer, have huge city
Field prospect.
Yoghourt is always with nutritious, good for health and enjoy consumers in general to favor, and having other milk product cannot compare
The advantage intended.Yoghourt is put down, and sour in the mouth is sweet, has effect of promoting the production of body fluid to quench thirst, is the nutriment of a kind of function uniqueness.Every kilogram of low temperature
Yoghourt was drunk rich in 10,000,000,000 active bacteria, every day, can not only effectively supplement the beneficial flora of needed by human body, micro-life in regulation body
The balance (flora) of thing, moreover it is possible to the secretion of facilitating digestion liquid, the content of regulation gastric acid, thus strengthen the abilities of digestive and absorption of people,
Promote appetite.Drink Yoghourt every day and also can improve the food deficiency disease caused due to monophagia, owing to lacking during suppression Woman climacteric
The generation of the osteoporosis that calcium causes.Therefore, Yoghourt is described as life prolonging food abroad.Ice cream is a kind of great allure
Delicious refrigerated products, the demand suited one's taste according to consumer upgrading, be specifically added anhydrous butter oil and condensed milk, the ice cream made
Pure in mouth feel, fine and smooth smooth, extensively dazzled fashion by extremely, young personage that individual character is flown upward is favored.Ice cream Yoghourt is commonly called as " freezing acid
Milk ", it is to combine Yoghourt and new product that ice cream advantage is integrated.
Summary of the invention
The invention provides the preparation method of a kind of ice cream Yoghourt, without any preservative, every 100 grams contain protein
More than 2.9 grams.
The present invention provides the preparation method of a kind of ice cream Yoghourt, comprises the following steps:
(1) fresh milk is checked and accepted；
(2) fresh milk is carried out pre-pasteurize, filters, purify；
(3) fresh milk is carried out cold preservation；
(4) dispensing, degassing, flash distillation, homogenizing；Composition of raw materials is as follows:
First by the fresh milk of formula ratio, white sugar, anhydrous butter oil, concentrated whey protein powder, dried hen egg yolk, complex stabilizer and
Water mix homogeneously, is de-gassed according to GB19302 standard, flash distillation；Then carry out homogenizing, during homogenizing, add the dilute of formula ratio online
Butter；
(5) pasteurize is carried out；
(6) inoculation: aseptically access the lyophilizing DVS of formula ratio, inoculation temperature 42 DEG C-45 DEG C；
(7) canned；
(8) fermentation；
(9) cold preservation after-ripening or ice milk store；
(10) inspection: touchstone GB19302-2010.
As preferably, during fresh milk described in step (1) is checked and accepted, the fresh milk of employing is from free of contamination Australia cattle cultivation base
Ground, checks and accepts according to GB19301-2010 standard, need to guarantee that fresh milk arrived on production line in 2 hours.
As preferably, described in step (2), the temperature of pre-pasteurize is 85 ± 5 DEG C, time 15s；
As preferably, filtration, purification rear impurity degree is 0.2ppm.
As preferably, when step (3) carries out cold preservation to fresh milk, spiral refrigeration unit frozen water temperature；0-6 DEG C, raw material
Storage temperature 2-10 DEG C.
As preferably, described in step (4), raw material also includes the spice that quality permillage is 0.4-0.45 ‰；During preparation,
By the fresh milk of formula ratio, white sugar, anhydrous butter oil, concentrated whey protein powder, dried hen egg yolk, complex stabilizer, spice and water
After mix homogeneously, then carry out follow-up preparation process.
Spice can add according to product different taste, can directly buy acquisition, such as add and concentrate vanilla extract,
Obtain vanilla oral ice cream Yoghourt etc..
As preferably, homogenizing temperature 60-70 DEG C described in step (4), homogenization pressure 18-20Mpa；
As preferably, in step (5) temperature of pasteurize be 95 ± 2 DEG C, the time be 300s；Outlet temperature is 42-45 DEG C.
As preferably, fermentation described in step (8) is for fermenting 5-6 hour under conditions of 42-45 DEG C.
As preferably, refrigerated storage temperature 0-6 DEG C described in step (9), cryogenic temperature is-18 DEG C, and the ice milk time is to ensure not
Freezing to be as the criterion, ripening time is 8-10 hour.
The present invention also provides for the ice cream Yoghourt that should prepare in aforementioned manners.
Every 100 grams of the ice cream Yoghourt of the present invention (judges the good of protein for more than 2.9 grams containing high product protein in terms of three
Bad, one is protein by the digestion of human body, absorbability, digest, absorb the most thorough, its nutritive value is the highest；Two by people
The protein that body absorbs, producing level is the highest, and nutritive value is the highest；Three is whether protein contains and must enrich by aminoacid, kind
The most complete, ratio is the most suitable.Fermented yoghourt albumen GB is 2.5g/100ml and ice cream is more than 2.9 grams), leading perfume (or spice)
Grass taste (example 1 can be seen), can being adjusted according to the demand in market of other mouthfeels.Without preservative, and combined acid
The new eating method of milk, proposes theories such as " the ice cream Yoghourt containing viable bacteria " " freezing the Yoghourt eaten ", puts forth effort to allow fro-yo become newly " food
Still ".
Having the beneficial effect that of the ice cream Yoghourt of the present invention
1, dilute butter is to separate from fresh milk standardization, and fat content, up to 30%, again through adding homogenizing online, makes
It preferably remains original characteristic in milk.
2, fresh milk first having carried out standardization, isolated unnecessary fat, the physical and chemical composition further according to milk takes off
Gas flash distillation, adds dilute butter while of getting rid of abnormal flavour and promote the content of solid content so that it is online closer to the formula of ice cream.
3, ice cream Yoghourt has Yoghourt and the exclusive characteristic of two kinds of products of ice cream, consumer buy after not only can cold preservation but also
Can be freezing, after freezing, mouthfeel is more preferably.The effective nutrition that can keep Yoghourt is not run off, can keep again simultaneously ice cream fragrance and
The sliding mouth of pure and fresh, delicate mouthfeel has the natural sense of taste to be enjoyed, and makes the ice cream yoghurt-flavoured made purer, and mouthfeel is more mellow.
4, without any preservative, every 100 grams contain protein more than 2.9 grams.
Accompanying drawing explanation
Accompanying drawing is for providing a further understanding of the present invention, and constitutes a part for description, with the reality of the present invention
Execute example together for explaining the present invention, be not intended that limitation of the present invention.In the accompanying drawings:
Fig. 1 is the production technological process of the ice cream Yoghourt of the present invention.
Detailed description of the invention
Below example facilitates a better understanding of the present invention, but does not limit the present invention.Experiment in following embodiment
Method, if no special instructions, is conventional method.Test material used in following embodiment, if no special instructions, is city
Sell.
Embodiment 1
The preparation method of the vanilla flavored ice cream Yoghourt of the present invention is:
(1) fresh milk is checked and accepted: the fresh milk of employing, from free of contamination Australia cattle cultivation base, is tested according to GB19301-2010 standard
Receive, need to guarantee that fresh milk arrived on production line in 2 hours；
(2) fresh milk is carried out pre-pasteurize, filters, purify: pre-pasteurize sterilization temperature 85 ± 5 DEG C, time 15s；Miscellaneous
Matter degree is 0.2ppm；
(3) fresh milk is carried out cold preservation: spiral refrigeration unit frozen water temperature；0-6 DEG C, raw material storage temperature 2-10 DEG C；Strain needs
Wanting cold preservation, other adjuvants are all room temperature storages；
(4) dispensing, degassing, flash distillation, homogenizing: composition of raw materials is as shown in table 1.
The vanilla flavored ice cream Yoghurt formulation of table 1 present invention
The preparation method of dilute butter is: use air hermetic directly drives milk seperator, packs limited purchased from Tetrapack (Kunshan)
Company, product type is H714HGV-74C, to specifications in method prepare dilute butter.
This seperator is compared with traditional open seperator, and comprehensive energy consumption at most can reduce 35%, and divides with belt-type drive
Disembarking and compare, the time between overhaul of equipment can extend one times.Milk input in equipment and the hermetic sealing device of delivery outlet, can keep away
Exempt from unclean air and enter seperator, it is ensured that milk contacts without any with unholiness air.Meanwhile, milk is by brand-new
EDrive drive system, is mildly entered bowl by device bottom, so can ensure that Oil globule and microgranule are not destroyed.
First by the fresh milk of formula ratio, white sugar, anhydrous butter oil, concentrated whey protein powder, (dilute butter wouldn't add online
Separate), dried hen egg yolk, complex stabilizer, concentration vanilla extract (can add different fruit juice according to product different taste fragrant
Material) and water mix homogeneously, it is de-gassed according to GB19302 standard, flash distillation；Then homogenizing is carried out, homogenizing temperature 60-70 DEG C, all
Matter pressure 18-20Mpa, adds dilute butter of formula ratio online during homogenizing；Homogenizing is mainly the micronized to butter, melting of butter
O'clock at about 37 DEG C, when 60-70 DEG C, butter can ensure to be entirely liquid condition, can effectively refine；And in high temperature
Under the conditions of, hold-up vapour pressure is high, and during homogenizing it is possible that hole affects homogenizing effect；The highest homogenizing temperature is also
Milk protein degeneration can be made, produce bad local flavor.Homogenization pressure is according to butterfat content 6.0% and final products particle diameter
Size 0.2 micron, effectively tests and obtains, effective pressure 18-20 Mpa.
(5) pasteurize is carried out: sterilization temperature 95 ± 2 DEG C, time 300s；Outlet temperature 42-45 DEG C；
The advantage selecting this sterilization parameter is: one is that in the milk complete degeneration of lactalbumin is effectively ensured, and prevents the later stage
In product, milk surum separates out, and two is that after can effectively controlling sterilization, the microbiological indicator of semi-finished product meets standard-required；Fermentation temperature
It is Yoghourt fermentation strain optimum growth temperature at 42-45 DEG C.
(6) inoculation: aseptically access Hansen Corp. of lyophilizing DVS(section of formula ratio), inoculation temperature 42 DEG C-45
℃；
(7) being potted in retail container, packaging material meet GB9691-88 standard, workshop condition cleanliness factor conformance with standard；
(8) fermentation: ferment 5-6 hour under conditions of 42-45 DEG C；
(9) cold preservation after-ripening or ice milk store, refrigerated storage temperature 0-6 DEG C, and cryogenic temperature is-18 DEG C, and the ice milk time is to ensure not freeze
Being as the criterion, ripening time is 8-10 hour；
(10) qualified dispatching from the factory is checked: touchstone GB19302-2010.
In whole preparation process, packaging material, the health of operator, workshop condition and cleanliness factor, fermenting cellar environment are clean
Cleanliness etc. all meet industry standard；Packaging material are checked by standard GB9691-88, the qualified warehouse-in of incoming inspection, use process bag
Package material is sterilized by technological requirement.The administration of health of operator: facility: footwear, hand disinfection pond concentration: 0. 2% titanium dioxide
Chlorine；Hand: total number of bacteria≤10cfu/ml;Coliform: must not detect.Workshop condition cleanliness factor: by the moon in diurnal environmental health
Cleanliness standard periodically sterilizes (carrying out sterilizing with ozone, sterilization time is 30 minutes, equipment ozonator 5g/ hour),
Monthly detect twice, qualified after can start shooting production；Plastic-cup formation filling sealing cutting machine is used to carry out sealing.Fermenting cellar environment is clean
Degree: periodically sterilize by the moon in diurnal environmental health cleanliness standard, monthly detection four times, qualified after can enter the room fermentation.Zymolysis Equipment
During cleaning, use CIP cleaning equipment, first clean with nitric acid 1.5-2.5%, then clean with aqueous alkali 2.0-2.5%, temperature 80-85 DEG C.
Through checking, fat >=6.0g, albumen >=2.9g in the every 100g of ice cream Yoghourt of the present invention, solid content >=
25-28%, carbohydrate 17.0g, sodium 82mg, this product, due to the special ratio of formula, particularly separates dilute milk in raw milk
Oil, the most online interpolation, makes milk more merge, remains the distinctive local flavor of raw milk and nutrition again.The most rational
Use the distinctive characteristic of ice cream Yoghourt so that it is under conditions of cold preservation and freezing, have different mouthfeels.In cold preservation and cold
After freezing, do not have milk surum yet and separate out, have highly stable quality.
The ice cream Yoghourt of present invention shelf-life at 0-6 DEG C is 21 days.
Embodiment 2
When preparing original flavor ice cream Yoghourt, it is not necessary to adding spice, remaining formula and preparation method are the most same as in Example 1 (former
In material formula, still add water to 1,000 ‰).
Embodiment 3
When preparing other flavoured ice creams's Yoghourts, it is only necessary to add fruit juice or the spice of other tastes, remaining formula and system
Preparation Method is the most same as in Example 1.
Finally it is noted that the foregoing is only the preferred embodiments of the present invention, it is not limited to the present invention,
Although being described in detail the present invention with reference to previous embodiment, for a person skilled in the art, it still may be used
So that the technical scheme described in foregoing embodiments to be modified, or wherein portion of techniques feature is carried out equivalent.
All within the spirit and principles in the present invention, any modification, equivalent substitution and improvement etc. made, should be included in the present invention's
Within protection domain.
Claims (10)
1. the preparation method of an ice cream Yoghourt, it is characterised in that: comprise the following steps:
(1) fresh milk is checked and accepted；
(2) fresh milk is carried out pre-pasteurize, filters, purify；
(3) fresh milk is carried out cold preservation；
(4) standardization dispensing, degassing, flash distillation, homogenizing；Raw material includes following components:
First by the fresh milk of formula ratio, white sugar, anhydrous butter oil, concentrated whey protein powder, dried hen egg yolk, complex stabilizer and
Water mix homogeneously, is de-gassed according to GB19302 standard, flash distillation；Then carry out homogenizing, during homogenizing, add the dilute of formula ratio online
Butter；
(5) pasteurize is carried out；
(6) inoculation: aseptically access the lyophilizing DVS of formula ratio, inoculation temperature 42 DEG C-45 DEG C；
(7) canned；
(8) fermentation；
(9) cold preservation after-ripening or ice milk store；
(10) inspection: touchstone GB19302-2010.
Method the most according to claim 1, it is characterised in that: during fresh milk described in step (1) is checked and accepted, employing fresh
Breast, from free of contamination Australia cattle cultivation base, is checked and accepted according to GB19301-2010 standard, need to guarantee that fresh milk arrived in 2 hours raw
Produce on line.
Method the most according to claim 1, it is characterised in that: described in step (2), the temperature of pre-pasteurize is 85 ± 5
DEG C, time 15s；
As preferably, filtration, purification rear impurity degree is 0.2ppm.
Method the most according to claim 1, it is characterised in that: when fresh milk being carried out cold preservation in step (3), spiral freezes
Unit frozen water temperature；0-6 DEG C, raw material storage temperature 2-10 DEG C.
Method the most according to claim 1, it is characterised in that: raw material described in step (4) also includes that quality permillage is
The spice of 0.4-0.45 ‰；During preparation, by the fresh milk of formula ratio, white sugar, anhydrous butter oil, concentrated whey protein powder, egg
After bloom, complex stabilizer, spice and water mix homogeneously, then carry out follow-up preparation process.
Method the most according to claim 1, it is characterised in that: homogenizing temperature 60-70 DEG C described in step (4), homogenizing pressure
Power 18-20Mpa.
Method the most according to claim 1, it is characterised in that: in step (5) temperature of pasteurize be 95 ± 2 DEG C, time
Between be 300s；Outlet temperature is 42-45 DEG C.
Method the most according to claim 1, it is characterised in that: fermentation described in step (8) is under conditions of 42-45 DEG C
Ferment 5-6 hour.
Method the most according to claim 1, it is characterised in that: refrigerated storage temperature 0-6 DEG C described in step (9), cryogenic temperature
For-18 DEG C, the ice milk time, ripening time was 8-10 hour to ensure not freeze to be as the criterion.
10. the ice cream Yoghourt that the arbitrary described method of application claim 1-9 prepares.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610564064.3A CN106172761A (en) | 2016-07-18 | 2016-07-18 | A kind of preparation method of ice cream Yoghourt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610564064.3A CN106172761A (en) | 2016-07-18 | 2016-07-18 | A kind of preparation method of ice cream Yoghourt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106172761A true CN106172761A (en) | 2016-12-07 |
Family
ID=57492926
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610564064.3A Pending CN106172761A (en) | 2016-07-18 | 2016-07-18 | A kind of preparation method of ice cream Yoghourt |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106172761A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106857831A (en) * | 2016-12-22 | 2017-06-20 | 重庆光大集团乳业股份有限公司 | A kind of preparation method of fresh buttermilk flavored fermented milk |
| CN106982979A (en) * | 2017-06-01 | 2017-07-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Double fermented frozen drinks and preparation method thereof |
| CN107319091A (en) * | 2017-07-20 | 2017-11-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream of superelevation protein content and preparation method thereof |
| CN109275712A (en) * | 2017-07-21 | 2019-01-29 | 内蒙古伊利实业集团股份有限公司 | One kind two eats Yoghourt and preparation method thereof |
| CN110839752A (en) * | 2019-11-07 | 2020-02-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream slurry and preparation process thereof |
| CN112400996A (en) * | 2020-11-17 | 2021-02-26 | 新疆天山云牧乳业有限责任公司 | Set type rum yoghourt and preparation method thereof |
| CN112586561A (en) * | 2020-11-30 | 2021-04-02 | 新疆天山云牧乳业有限责任公司 | Set cake yogurt and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430869A (en) * | 2014-12-17 | 2015-03-25 | 石家庄市兄弟伊兰食品配料有限公司 | Frozen yoghourt and preparation method thereof |
| CN104522166A (en) * | 2015-01-28 | 2015-04-22 | 山东得益乳业股份有限公司 | Batching type frozen yogurt and preparation method thereof |
| CN104839329A (en) * | 2015-04-20 | 2015-08-19 | 北京三元食品股份有限公司 | Membrane filtration-superhigh pressure sterilization method of milk and sterilized milk |
| CN105613733A (en) * | 2014-11-03 | 2016-06-01 | 内蒙古伊利实业集团股份有限公司 | Frozen yoghurt and preparation method thereof |
-
2016
- 2016-07-18 CN CN201610564064.3A patent/CN106172761A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105613733A (en) * | 2014-11-03 | 2016-06-01 | 内蒙古伊利实业集团股份有限公司 | Frozen yoghurt and preparation method thereof |
| CN104430869A (en) * | 2014-12-17 | 2015-03-25 | 石家庄市兄弟伊兰食品配料有限公司 | Frozen yoghourt and preparation method thereof |
| CN104522166A (en) * | 2015-01-28 | 2015-04-22 | 山东得益乳业股份有限公司 | Batching type frozen yogurt and preparation method thereof |
| CN104839329A (en) * | 2015-04-20 | 2015-08-19 | 北京三元食品股份有限公司 | Membrane filtration-superhigh pressure sterilization method of milk and sterilized milk |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106857831A (en) * | 2016-12-22 | 2017-06-20 | 重庆光大集团乳业股份有限公司 | A kind of preparation method of fresh buttermilk flavored fermented milk |
| CN106857831B (en) * | 2016-12-22 | 2020-08-28 | 重庆光大集团乳业股份有限公司 | Preparation method of fresh buttermilk-flavored fermented milk |
| CN106982979A (en) * | 2017-06-01 | 2017-07-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Double fermented frozen drinks and preparation method thereof |
| CN107319091A (en) * | 2017-07-20 | 2017-11-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream of superelevation protein content and preparation method thereof |
| CN109275712A (en) * | 2017-07-21 | 2019-01-29 | 内蒙古伊利实业集团股份有限公司 | One kind two eats Yoghourt and preparation method thereof |
| CN110839752A (en) * | 2019-11-07 | 2020-02-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream slurry and preparation process thereof |
| CN112400996A (en) * | 2020-11-17 | 2021-02-26 | 新疆天山云牧乳业有限责任公司 | Set type rum yoghourt and preparation method thereof |
| CN112586561A (en) * | 2020-11-30 | 2021-04-02 | 新疆天山云牧乳业有限责任公司 | Set cake yogurt and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106172761A (en) | A kind of preparation method of ice cream Yoghourt | |
| CN104839333B (en) | A kind of flowers drink type flavor yogurt and preparation method thereof | |
| CN103747694A (en) | Protein beverage and method of making the same | |
| CN107205448A (en) | Beverage containing collagen and additional additives | |
| CN101151982B (en) | Walnut peanut goat's milk beverage capable of long-term storing in normal temperature condition and method for preparing the same | |
| CN104222279A (en) | Brown sour milk beverage containing real fruit variants and production method thereof | |
| CN107252024A (en) | A kind of matrimony vine sea buckthorn juice and preparation method thereof | |
| US20140335226A1 (en) | Nutritious beverage formed from fluid acid whey and a method of forming a nutritious beverage by combining fluid acid whey and a juice | |
| CN106819856A (en) | A kind of pudding and preparation method thereof | |
| CN104186661B (en) | A kind of Grape almond high calcium acidophilus goat milk acidified milk and preparation method thereof | |
| CN101151981B (en) | Method for preparing Chinese aloe rose goat's milk beverage capable of long-term storing in normal temperature condition | |
| CN100368516C (en) | Brewing process of cowberry fruit wine | |
| CN101151979A (en) | Yangtao goat's milk beverage capable of long-term storing in normal temperature condition and method for preparing the same | |
| EP1353563B1 (en) | Stabilized milk product containing fruit and fruit juice | |
| CN101151980A (en) | Strawberry carrot goat's milk beverage capable of long-term storing in normal temperature condition and method for preparing the same | |
| KR101991655B1 (en) | Cheese balsamic vinegar and method for producing the same | |
| CN104397178A (en) | Kiwi fruit yoghourt | |
| CN101773234B (en) | Common sow thistle fermentation preparation method | |
| CN110897071A (en) | Fermented mango juice beverage and preparation method thereof | |
| US20210120835A1 (en) | Fermented whey beverage and method of making the same | |
| US11744268B2 (en) | High complete protein, chemical free energy enhancement and muscle rejuvenation beverage for refreshment meal replacement and enhanced anti-inflammatory response | |
| US20160073653A1 (en) | Nutritious beverage formed from fluid acid whey and a method of forming a nutritious beverage by combining fluid acid whey and a juice | |
| CN103392816B (en) | Egg yolk yogurt production method | |
| Najmitdinova | Dairy Processing Technology | |
| CN105010536A (en) | Yoghourt with taste of blueberries and long quality guarantee period and preparation method of yoghourt |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161207 |