CN106259914A - A kind of fresh breath Yoghourt and preparation method thereof - Google Patents
A kind of fresh breath Yoghourt and preparation method thereof Download PDFInfo
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- CN106259914A CN106259914A CN201610666267.3A CN201610666267A CN106259914A CN 106259914 A CN106259914 A CN 106259914A CN 201610666267 A CN201610666267 A CN 201610666267A CN 106259914 A CN106259914 A CN 106259914A
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- yoghourt
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000013336 milk Nutrition 0.000 claims abstract description 27
- 239000008267 milk Substances 0.000 claims abstract description 27
- 210000004080 milk Anatomy 0.000 claims abstract description 27
- 241000220215 Moringa Species 0.000 claims abstract description 12
- 235000011347 Moringa oleifera Nutrition 0.000 claims abstract description 12
- 241000209051 Saccharum Species 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 239000000047 product Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 7
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 5
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000009928 pasteurization Methods 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 5
- 239000002893 slag Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 claims description 2
- 229940009289 bifidobacterium lactis Drugs 0.000 claims description 2
- 238000005119 centrifugation Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 241000825107 Hierochloe Species 0.000 claims 1
- 235000015466 Hierochloe odorata Nutrition 0.000 claims 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000000855 fermentation Methods 0.000 abstract description 3
- 230000004151 fermentation Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000000605 extraction Methods 0.000 abstract 1
- 238000002372 labelling Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 241000894006 Bacteria Species 0.000 description 9
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 description 4
- 239000006041 probiotic Substances 0.000 description 4
- 235000018291 probiotics Nutrition 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 210000000481 breast Anatomy 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000000529 probiotic effect Effects 0.000 description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 210000000214 mouth Anatomy 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 208000006558 Dental Calculus Diseases 0.000 description 1
- 208000021661 Elimination disease Diseases 0.000 description 1
- 206010016717 Fistula Diseases 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 208000025157 Oral disease Diseases 0.000 description 1
- 241001619461 Poria <basidiomycete fungus> Species 0.000 description 1
- 201000000660 Pyloric Stenosis Diseases 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 206010044029 Tooth deposit Diseases 0.000 description 1
- 208000019790 abdominal distention Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001680 brushing effect Effects 0.000 description 1
- MWKXCSMICWVRGW-UHFFFAOYSA-N calcium;phosphane Chemical compound P.[Ca] MWKXCSMICWVRGW-UHFFFAOYSA-N 0.000 description 1
- 208000023652 chronic gastritis Diseases 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 208000010643 digestive system disease Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000003890 fistula Effects 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 208000018685 gastrointestinal system disease Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 208000030194 mouth disease Diseases 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 201000001245 periodontitis Diseases 0.000 description 1
- 230000008979 phosphorus utilization Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000021262 sour milk Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a kind of fresh breath Yoghourt, belong to food processing field, described Yoghourt comprises following raw material: moringa seeds, Radix Glycyrrhizae, Fructus Momordicae, fresh milk, Saccharum Sinensis Roxb., and described Yoghourt is prepared by extraction, centrifugal, homogenizing, sterilizing, fermentation, packaging step.Described Yoghourt constitutive material source is easy to get, and preparation method is simple and clear, is a kind of novel Yoghourt products having fresh breath effect and nutritional labeling concurrently.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of Yoghourt and preparation method thereof.
Background technology
Yoghourt is with milk as raw material, via sterilization and lactic acid bacteria fermentation, adds the milk product that probiotic bacteria is prepared from.Acid
The sweat of milk makes sugar, protein in milk have about 20% to be hydrolyzed into as little molecule (such as galactose and lactic acid, little peptide
Chain and aminoacid etc.), in milk, fat content is usually 3%-5%.Yoghourt had both had the nutritive value of milk, further through by milk
Lactose and breaks down proteins, make human body be more easy to digest and assimilate；And lactose therein is decomposed, lactose intolerance or portion can be avoided
Divide the abdominal distention that the people tolerated takes food milk product appearance.In fresh milk, calcium content enriches, fermented after, the mineral such as calcium is all without generation
Change, but the lactic acid produced after fermentation effectively improves calcium, and phosphorus utilization rate in human body, so the calcium phosphorus of Yoghourt is easier to quilt
Absorption of human body；Probiotic bacteria in Yoghourt can suppress saprophytic bacteria and some bacterium in the growth of intestinal, thus indirectly promotes that intestinal disappears
Change system health, help food digestion.Yoghourt product is many with coagulating type, agitating type and interpolation various fruit juice fruit jam in the market
It is main Deng the fruit-flavor type of adjuvant.
Along with economic development, the expansion in consumer demand face, at present, occur in that some have necessarily
Yoghourt product of effect and preparation method thereof.As application for a patent for invention document " a kind of vegetables and fruits Yoghourt " (number of patent application:
201410644860.9) disclose and a kind of comprise Pulp Citrulli juice, Fructus Lycopersici esculenti juice, the Yoghourt of Caulis et Folium Lactucae Sativae juice, there is comprehensive nutrition, with rich flavor
Feature；Application for a patent for invention document " a kind of Semen Pisi sativi Yoghourt " (number of patent application: 201510470303.4) discloses a kind of pea
The formula of Sourbean milk, existing Semen Pisi sativi wind and heat dispersing, effect of skin moistening skin care, there are again yoghourt-flavored and function.Application for a patent for invention
Document " Yoghourt of a kind of nourishing the stomach " (number of patent application: 201510999232.7) discloses one and with the addition of the Radix Aucklandiae, Fructus Momordicae, Pu
The Yoghourt of the composition such as Herba Taraxaci, Poria, has strengthening the body resistance, effect of tonifying-Yin and nourishing-stomach.
Implication refers to smelly dirty a kind of disease of giving vent to anger in causing mouth because inside of human body imbalance, shows as having substantially when exhaling
Abnormal flavour, even if brushing teeth, gargling, using the flavorants also can only of short duration elimination disease.Implication affects human communication and from body and mind
Reason health, is also the reflection of self oral cavity and gastroenteropathy, such as dental caries, dental calculus, periodontitis, oral mucosal disease, the tip of a root simultaneously
The oral diseases such as fistula, or the disease such as chronic gastritis, gastric ulcer, dyspepsia, pyloric obstruction.The generation of implication is many-sided
, having plenty of because edible excitant food (such as Bulbus Allii Cepae, Bulbus Allii, Folium Allii tuberosi, coffee etc.), the daily life system that is then because having is not advised
The reasons such as rule, operating pressure are big.
Summary of the invention
It is an object of the invention to provide a kind of fresh breath Yoghourt, possess fresh breath Yoghourt to solve to there is no on market
Problem.In order to solve above technical problem, the present invention by the following technical solutions: a kind of fresh breath Yoghourt, with weight portion be
Unit, comprises following component: moringa seeds 8 ~ 30 parts, 4 ~ 16 parts of Radix Glycyrrhizae, Fructus Momordicae 5 ~ 25 parts, fresh milk 80 ~ 300 parts, Saccharum Sinensis Roxb. 20 ~
80 parts.
The present invention also provides for the preparation method of a kind of fresh breath Yoghourt, comprises the following steps:
S1: after moringa seeds, Radix Glycyrrhizae, Fructus Momordicae being pulverized, cross 300 mesh sieve, is placed in 400 parts of water use decocting method and soaks
Carry, after filtering off slag, obtain lixiviating solution；
S2: utilize centrifuge to be centrifuged fresh milk, filters, takes filtrate；
S3: being added by the lixiviating solution of step S1 gained in fresh milk, add Saccharum Sinensis Roxb., stir, be uniformly mixed liquid；
S4: step S3 gained mixed liquor is heated to 60 DEG C, in high pressure homogenizer, pressure is homogenizing under 9Mpa；
S5: use flash pasteurization, heats 2s sterilizing when 135 DEG C；
S6: when mixed liquor is cooled to 40 DEG C in step S5, accesses strain, subpackage, and ferment 3h, to curdled appearance；
S7: step S6 gained fermented product is cooled down, packaging, it is placed in cold preservation indoor storage.
Preferably, in step S2, centrifugation time is 10 ~ 20min, and rotating speed is 4000r/min.
Preferably, in step S3, mixing time is 15 ~ 30min, and rotating speed is 400 ~ 600r/min.
Preferably, in step S6, accessed strain is streptococcus thermophilus, Lactobacillus bulgaricus and Bifidobacterium lactis.
Beneficial effects of the present invention:
(1) the Yoghourt composition source of the present invention is easy to get, fresh milk add the allotment of natural Chinese medicinal herb decoction liquor, add probiotic bacteria,
It is prepared from through series of processes again, both can obtain Yoghourt Middle nutrition composition and probiotics after eating, and can reach again fresh breath
Effect.
(2) method for preparing sour milk of the present invention is simple and clear, it is easy to accomplish industrialization, regulation and standardization produce.
Detailed description of the invention
1 one kinds of fresh breath Yoghourts of embodiment, in units of weight portion, comprise following component: moringa seeds 8 parts, Radix Glycyrrhizae 4
Part, Fructus Momordicae 5 parts, fresh milk 80 parts, Saccharum Sinensis Roxb. 20 parts.
The preparation method of described a kind of fresh breath Yoghourt, comprises the following steps:
S1: after moringa seeds, Radix Glycyrrhizae, Fructus Momordicae being pulverized, cross 300 mesh sieve, is placed in 400 parts of water use decocting method and soaks
Carry, after filtering off slag, obtain lixiviating solution；
S2: utilize centrifuge under the conditions of rotating speed is for 4000r/min, fresh milk is centrifuged 10min, filters, takes filtrate；
S3: the lixiviating solution of step S1 gained is added in fresh milk, add Saccharum Sinensis Roxb., be sufficiently stirred under the conditions of rotating speed 400r/min
30min, be uniformly mixed liquid；
S4: step S3 gained mixed liquor is heated to 60 DEG C, in high pressure homogenizer, pressure is homogenizing under 9Mpa；
S5: use flash pasteurization, heats 2s sterilizing when 135 DEG C；
S6: when mixed liquor is cooled to 40 DEG C in step S5, accesses streptococcus thermophilus, Lactobacillus bulgaricus and breast bifid bar
Bacterium, subpackage, ferment 3h, to curdled appearance；
S7: step S6 gained fermented product is cooled down, packaging, it is placed in cold preservation indoor storage.
2 one kinds of fresh breath Yoghourts of embodiment, in units of weight portion, comprise following component: moringa seeds 30 parts, Radix Glycyrrhizae 16
Part, Fructus Momordicae 25 parts, fresh milk 300 parts, Saccharum Sinensis Roxb. 80 parts.
The preparation method of described a kind of fresh breath Yoghourt, comprises the following steps:
S1: after moringa seeds, moringa seeds, Fructus Momordicae being pulverized, cross 300 mesh sieve, is placed in 400 parts of water use decocting method and soaks
Carry, after filtering off slag, obtain lixiviating solution；
S2: utilize centrifuge under the conditions of rotating speed is for 4000r/min, fresh milk is centrifuged 20min, filters, takes filtrate；
S3: the lixiviating solution of step S1 gained is added in fresh milk, add Saccharum Sinensis Roxb., be sufficiently stirred under the conditions of rotating speed 600r/min
15min, be uniformly mixed liquid；
S4: step S3 gained mixed liquor is heated to 60 DEG C, in high pressure homogenizer, pressure is homogenizing under 9Mpa；
S5: use flash pasteurization, heats 2s sterilizing when 135 DEG C；
S6: when mixed liquor is cooled to 40 DEG C in step S5, accesses streptococcus thermophilus, Lactobacillus bulgaricus and breast bifid bar
Bacterium, subpackage, ferment 3h, to curdled appearance；
S7: step S6 gained fermented product is cooled down, packaging, it is placed in cold preservation indoor storage.
3 one kinds of fresh breath Yoghourts of embodiment, in units of weight portion, comprise following component: moringa seeds 20 parts, Radix Glycyrrhizae 8
Part, Fructus Momordicae 17 parts, fresh milk 240 parts, Saccharum Sinensis Roxb. 50 parts.
The preparation method of described a kind of fresh breath Yoghourt, comprises the following steps:
S1: after moringa seeds, Radix Glycyrrhizae, Fructus Momordicae being pulverized, cross 300 mesh sieve, is placed in 400 parts of water use decocting method and soaks
Carry, after filtering off slag, obtain lixiviating solution；
S2: utilize centrifuge under the conditions of rotating speed is for 4000r/min, fresh milk is centrifuged 15min, filters, takes filtrate；
S3: the lixiviating solution of step S1 gained is added in fresh milk, add Saccharum Sinensis Roxb., be sufficiently stirred under the conditions of rotating speed 500r/min
22min, be uniformly mixed liquid；
S4: step S3 gained mixed liquor is heated to 60 DEG C, in high pressure homogenizer, pressure is homogenizing under 9Mpa；
S5: use flash pasteurization, heats 2s sterilizing when 135 DEG C；
S6: when mixed liquor is cooled to 40 DEG C in step S5, accesses streptococcus thermophilus, Lactobacillus bulgaricus and breast bifid bar
Bacterium, subpackage, ferment 3h, to curdled appearance；
S7: step S6 gained fermented product is cooled down, packaging, it is placed in cold preservation indoor storage.
Above content it cannot be assumed that the present invention be embodied as be confined to these explanation, technology belonging to the present invention is led
For the those of ordinary skill in territory, without departing from the inventive concept of the premise, it is also possible to make some simple deduction or replace,
All should be considered as belonging to the scope of patent protection that the present invention is determined by the claims submitted to.
Claims (5)
1. a fresh breath Yoghourt, it is characterised in that in units of weight portion, comprises following raw material: moringa seeds 8 ~ 30 parts, sweet
Grass 4 ~ 16 parts, Fructus Momordicae 5 ~ 25 parts, fresh milk 80 ~ 300 parts, Saccharum Sinensis Roxb. 24 ~ 92 parts.
The preparation method of fresh breath Yoghourt the most according to claim 1, it is characterised in that comprise the following steps:
S1: after moringa seeds, Radix Glycyrrhizae, Fructus Momordicae being pulverized, cross 300 mesh sieve, is placed in 400 parts of water use decocting method and soaks
Carry, after filtering off slag, obtain lixiviating solution；
S2: utilize centrifuge to be centrifuged fresh milk, filters, takes filtrate；
S3: being added by the lixiviating solution of step S1 gained in fresh milk, add Saccharum Sinensis Roxb., stir, be uniformly mixed liquid；
S4: step S3 gained mixed liquor is heated to 60 DEG C, in high pressure homogenizer, pressure is homogenizing under 9Mpa；
S5: use flash pasteurization, heats 2s sterilizing when 135 DEG C；
S6: when mixed liquor is cooled to 40 DEG C in step S5, accesses strain, subpackage, and ferment 3h, to curdled appearance；
S7: step S6 gained fermented product is cooled down, packaging, it is placed in cold preservation indoor storage.
The preparation method of fresh breath Yoghourt the most according to claim 2, it is characterised in that in step S2, centrifugation time is
10 ~ 20min, rotating speed is 4000r/min.
The preparation method of fresh breath Yoghourt the most according to claim 2, it is characterised in that in step S3, mixing time is
15 ~ 30min, rotating speed is 400 ~ 600r/min.
The preparation method of fresh breath Yoghourt the most according to claim 2, it is characterised in that accessed strain in step S6
For streptococcus thermophilus, Lactobacillus bulgaricus and Bifidobacterium lactis.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610666267.3A CN106259914A (en) | 2016-08-15 | 2016-08-15 | A kind of fresh breath Yoghourt and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610666267.3A CN106259914A (en) | 2016-08-15 | 2016-08-15 | A kind of fresh breath Yoghourt and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106259914A true CN106259914A (en) | 2017-01-04 |
Family
ID=57670903
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610666267.3A Withdrawn CN106259914A (en) | 2016-08-15 | 2016-08-15 | A kind of fresh breath Yoghourt and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN106259914A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068113A (en) * | 2014-06-10 | 2014-10-01 | 南京泽朗农业发展有限公司 | Apocynum venetum yoghourt and preparation method thereof |
| CN104904852A (en) * | 2015-05-28 | 2015-09-16 | 南京泽朗生物科技有限公司 | Heat clearing and pathogenic fire removing yogurt and preparation method thereof |
-
2016
- 2016-08-15 CN CN201610666267.3A patent/CN106259914A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068113A (en) * | 2014-06-10 | 2014-10-01 | 南京泽朗农业发展有限公司 | Apocynum venetum yoghourt and preparation method thereof |
| CN104904852A (en) * | 2015-05-28 | 2015-09-16 | 南京泽朗生物科技有限公司 | Heat clearing and pathogenic fire removing yogurt and preparation method thereof |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170104 |
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