CN106343015A - Preparation method of high-activity viable bacteria type yak milk solid yoghourt - Google Patents
Preparation method of high-activity viable bacteria type yak milk solid yoghourt Download PDFInfo
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- CN106343015A CN106343015A CN201610775686.0A CN201610775686A CN106343015A CN 106343015 A CN106343015 A CN 106343015A CN 201610775686 A CN201610775686 A CN 201610775686A CN 106343015 A CN106343015 A CN 106343015A
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- 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
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
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- 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
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- 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
Abstract
The invention discloses a preparation method of high-activity viable bacteria type yak milk solid yoghourt. The preparation method comprises the following steps: raw material preheating, adding of auxiliary materials, homogenization, high-temperature sterilization, inoculated fermentation, adding of a protecting agent, homogenization, and spray drying. According to the preparation method, yak milk is used as a processing raw material of the solid yoghourt; the unique resource, i.e. the milk of Tibetan plateau yaks, is reasonably used, the additional value of the yak milk is increased, and the type of solid yoghourt products is also enriched; high-quality fermentative strains are screened; by combined fermentation of the strains, lactic acid bacteria are multiplied more actively in a solid yoghourt production process; the activity of the lactic acid bacteria is relatively high; the number of viable bacteria of the combined strains at the spray drying temperature is retained at a relatively high level, and the product is endowed with unique flavor; by the adding of the high-temperature protecting agent for the lactic acid bacteria, the problem of inactivation of the lactic acid bacteria of the product in the spray drying process is solved, and the functional characteristic of the solid yoghourt product is enhanced.
Description
Technical field
The invention belongs to technical field of processing dairy products is and in particular to a kind of high vigor viable type yak milk solid sour milk
Manufacture method.
Background technology
Yoghourt is better flavor, the huge good milk product of mouthfeel that fresh milk passes through to add fermented bacterium fermentation.Mesh
Front on the market many based on agitating type, coagulability Yoghourt.Nutritious, the easy absorption of Yoghourt, has health-care effect to human body, existing
Favored by increasing people, as the main dairy productss in people's daily life during generation is social.Recently as Yoghourt products
Mouthfeel upgrading, product taste enrich, Yoghourt products consumption figure is always maintained at the situation of sharp increase.Although city consumed by Yoghourt
Field is huger, but liquid-type Yoghourt is not portable, and preservation condition is very harsh, reduces Yoghurt Market to a certain extent
Liveness.And solid sour milk great majority on the market mix compounding class product with milk powder with leaven at present, keep former leaven
Vigor, with water restore can ferment making liquid Yoghourt, as operative liquid Yoghourt products make raw material, its use front
The formed product transformation period is longer, instant poor.But by Lac Bovis seu Bubali add ferment-fermented after using Drying method produce consolidating
Body powdery product, not only keeps constant without the local flavor of its product of fermentation process, nutrition and functional characteristic, and need not be tight
The storage conditions of lattice, eat, transport and easy to carry, are simultaneously also beneficial to the equalization of the whole year production of Yoghourt, scalable acid
The supply-demand relationship of the dull and rush season section of dairy productss.
Yak milk is produced by the yak being grown on meagrely-populated extremely frigid zones, and yak is with pure natural herbage for food, yak
Breast is pure natural, green, free of contamination high nutrition milk supply, have the good reputation of " natural concentrated milk ", thick pure perfume (or spice), local flavor is dense.
Dry in yak milk, fat, protein, Lactose, ash, calcium, phosphorus, ferrum, Zn content are higher than general milk, vitamin a, c,
The content of b1, b2, b6, b12, d, nicotinic acid, carotenoid etc. is above ordinary milk, the immunoglobulin in yak milk and
Protein content of whey is up to 1.2%, better than ordinary milk.In addition, containing 15 carbenes not having in common Lac Bovis seu Bubali in yak milk
The functional fatty acids such as acid, eicosapentaenoic acid, docosenoic acid, are one of optimum raw milk of modified milk series of products.
Yak milk is combined production Yoghourt in certain proportion with common black-and-white flower Lac Bovis seu Bubali, is producing unique novel product using special resource
While, the nutritional labeling also enriching product and the functional characteristic improving product, improve product product to a certain extent
Matter, enriches product category, increases the space that consumer selects Yoghourt.
Lactic acid bacteria can play the physiological functions of many in human body, can promote body growth, adjust composition of gut flora,
Micro- intestinal eubiosis etc. are maintained to act on, but the lactic acid bacteria entering human body enteral must possess quantity many, energetic, competence exertion
Its biological effect.The end product of solid sour milk is less on the market at present, and most of occurred in the form of raw-food material, and current
The restriction that the fermented bacterium of solid sour milk is different or even single and drying mode is to production and processing, causes in solid sour milk product
The vigor of lactic acid bacteria is relatively low and number of viable is less, limits the biological bells and whistles of product to a certain extent.Fermented bacterium master
To be traditional zymotic strain and compound mode is single, the vigor of lactic acid bacteria is relatively low.Drying mode is mainly and is spray-dried and freezes
It is dried, freeze drying process treating capacity is less, and production and processing is relatively costly；Drying process with atomizing production cost is relatively low, but is dried
The impact to Lactis In Yoghurt for the condition is larger, causes number of viable to reduce.Screening high-quality strain is simultaneously processed to a combination thereof, then
On the basis of original drying process with atomizing, optimization is improved to spray drying condition, in conjunction with interpolation lactic acid bacteria high temperature protection agent
The solid sour milk that mode produces, while ensureing product form advantage, the lactic acid bacteria vigor in production process that solves is low, viable bacteria
The problems such as quantity is few, it has wide market prospect.
Content of the invention
The invention aims to providing a kind of manufacture method of high vigor viable type yak milk solid sour milk, to solve
Existing Yoghourt is inconvenient to carry, should not preserve and production process in lactic acid bacteria vigor is low, viable bacteria amount is few in solid sour milk problem.
The present invention mainly studies a kind of new solid sour milk product, using the unique yak dairy milk starting material in Qinghai-Tibet Platean, knot
Close its nutrition and the unique novel product with certain region feature of functional characteristic design.The selection of strain is Yoghourt products life
The most key technology in product, screens specific fermented bacterium, by the work being mutually combined lactic acid bacteria in research product of strain
Power, makes product reach optimal mouthfeel and local flavor to a certain extent.Spray drying is the drying mode of the present invention, drying condition
Optimization have obvious impact to the characteristic of this product, relate generally to quantity and mouthfeel, form, the wind of the viable lactic acid bacteria of product
Taste etc., its mainly by add in high-temperature strain protective agent and homogenizing degree, inlet amount, inlet temperature, tower the factor such as temperature Lai
Control, optimize each conditions it is ensured that in product viable lactic acid bacteria quantity, the overall quality of improving product.
A kind of manufacture method of the high vigor viable type yak milk solid sour milk of the present invention it is characterised in that: yak milk connects
Enter the fermentation of composite fermentation strain, the Lac Bovis seu Bubali after stirring, fermentation of all verifying adds protective agent to be spray-dried, including following
Concrete steps:
A) raw material preheating: the yak milk in cold storehouse is squeezed in temporary storage tank and heats up, temperature rises to 50～55 DEG C；
B) add adjuvant: white sugar, stabilizer and a small amount of yak milk are added shearing tank to be sheared, pumps into temporary after shearing
With yak milk stirring and evenly mixing in tank；
C) homogenizing: material after stirring mixing is sent into homogenizer homogenizing, homogenization pressure 15～20mpa, 60～65 DEG C of homogenizing temperature；
D) high temperature sterilization: the material after homogenizing is carried out high temperature sterilization, temperature control at 90～95 DEG C, sterilizing time 10～
12min；
E) inoculation fermentation: temperature adds composite fermentation strain fermentation 3～5h after being down to 40～45 DEG C；
F) add protective agent: after fermentation ends, acidity be more than 90 ° of t when, with 2～5% addition add protective agent, stirring 2～
5min；
G) homogenizing: the material after stirring delivers to homogenizer homogenizing breakdown of emulsion, homogenization pressure 20～25mpa, 50～55 DEG C of homogenizing temperature；
H) it is spray-dried: material pumps in spray drying device and is dried, and drying condition is: steam pressure should reach 0.5～
In 1.0mpa, tower, 55～80 DEG C of temperature, inlet temperature are 130～195 DEG C, negative pressure 0.01～0.15mpa；The moisture of material is made to contain
Amount controls 4.0～7.0%.
In described e) step, fermented bacterium is streptococcus thermophiluss, Lactobacillus bulgaricus, lactobacillus casei, river show bifid bar
Bacterium, lactic acid leukonid.The compound mode of its strain and portfolio ratio are: streptococcus thermophiluss: Lactobacillus bulgaricus: cheese breast
Bacillus=5:4:2 ~ 3:2:1；Streptococcus thermophiluss: lactobacillus casei: lactic acid leukonid=6:5:2 ~ 3:2:2；Streptococcus thermophiluss: dry
Lactobacillus paracasei: river show bacillus bifiduss=3:5:5 ~ 1:3:2；Its above 3 kinds of combination spawn activity highest.
In described f) step, protective agent is glycerol, maltodextrin.A combination thereof ratio is glycerol: maltodextrin=2:1～4:1,
Glycerol, maltodextrin belongs to the high temperature protection agent of strain, its object is to prevent lactic acid bacteria in product from losing in spray-drying process
Living, reducing number of viable, thus affecting the functional characteristic of product.
The present invention compared with prior art has the advantage that
1st, the present invention processing raw material by the use of yak milk as solid sour milk, utilizes the unique money of yak in Qinghai-tibet breast rationally
While source, lifting yak milk added value, the species of the solid sour milk product also enriching.
2nd, the present invention screens excellent fermented bacterium, is fermented by strain combination, makes lactic acid bacteria in solid sour milk production process
Middle breeding is more active, and lactic acid bacteria vigor is higher, and combination strain viable count under spray drying temperature keeps higher level, simultaneously
Also give the unique local flavor of product.
3rd, the present invention with the addition of lactic acid bacteria high temperature protection agent, solves product lactic acid bacteria inactivation in spray-drying process
Problem, improves the functional characteristic of solid sour milk product.
Specific embodiment
Embodiment 1: a kind of manufacture method of high vigor viable type yak milk solid sour milk, comprise the following steps:
A) raw material preheating: the yak milk in cold storehouse is squeezed in temporary storage tank and heats up, temperature rises to 50～55 DEG C；
B) add adjuvant: white sugar, stabilizer and a small amount of yak milk are added shearing tank to be sheared, pumps into temporary after shearing
With yak milk stirring and evenly mixing in tank；
C) homogenizing: material after stirring mixing is sent into homogenizer homogenizing, homogenization pressure 20～25mpa, homogenizing temperature 50～55
℃；
D) high temperature sterilization: the material after homogenizing is carried out high temperature sterilization, temperature control at 90～95 DEG C, sterilizing time 10～
12min；
E) inoculation fermentation: temperature adds composite fermentation strain streptococcus thermophiluss, Lactobacillus bulgaricus, does after being down to 40～45 DEG C
Lactobacillus paracasei is fermented, and a combination thereof ratio is 4:2:1, and fermentation time is 3h；
F) add protective agent: after fermentation ends, when acidity is more than 90 ° of t, glycerol, maltodextrin are added with 2% addition, its
Portfolio ratio is 2:1, stirs 2～5min；
G) homogenizing: the material after stirring delivers to homogenizer homogenizing breakdown of emulsion, homogenization pressure 20～25mpa, 50～55 DEG C of homogenizing temperature；
H) it is spray-dried: material pumps in spray drying device and is dried, and spray drying condition is: steam pressure should reach
In 0.5mpa, tower, 55 DEG C of temperature, inlet temperature are 130 DEG C, negative pressure 0.01mpa, and the moisture of final material controls 4.0%.
Embodiment 2: a kind of manufacture method of high vigor viable type yak milk solid sour milk, comprise the following steps:
A) raw material preheating: the yak milk in cold storehouse is squeezed in temporary storage tank and heats up, temperature rises to 50～55 DEG C；
B) add adjuvant: white sugar, stabilizer and a small amount of yak milk are added shearing tank to be sheared, pumps into temporary after shearing
With yak milk stirring and evenly mixing in tank；
C) homogenizing: material after stirring mixing is sent into homogenizer homogenizing, homogenization pressure 20～25mpa, homogenizing temperature 50～55
℃；
D) high temperature sterilization: the material after homogenizing is carried out high temperature sterilization, temperature control at 90～95 DEG C, sterilizing time 10～
12min；
E) inoculation fermentation: temperature adds composite fermentation strain streptococcus thermophiluss, lactobacillus casei, lactic acid bright after being down to 40～45 DEG C
Beading bacterium is fermented, and a combination thereof ratio is 3:1:1, and fermentation time is 4h；
F) add protective agent: after fermentation ends, when acidity is more than 90 ° of t, glycerol, maltodextrin are added with 5% addition, its
Portfolio ratio is 4:1, stirs 2～5min；
G) homogenizing: the material after stirring delivers to homogenizer homogenizing breakdown of emulsion, homogenization pressure 20～25mpa, 50～55 DEG C of homogenizing temperature；
H) it is spray-dried: material pumps in spray drying device and is dried, and spray drying condition is: steam pressure should reach
In 0.7mpa, tower, 80 DEG C of temperature, inlet temperature are 185 DEG C, negative pressure 0.08mpa, and the moisture of final material controls 6.0%.
Embodiment 3: a kind of manufacture method of high vigor viable type yak milk solid sour milk, comprise the following steps:
A) raw material preheating: the yak milk in cold storehouse is squeezed in temporary storage tank and heats up, temperature rises to 50～55 DEG C；
B) add adjuvant: white sugar, stabilizer and a small amount of yak milk are added shearing tank to be sheared, pumps into temporary after shearing
With yak milk stirring and evenly mixing in tank；
C) homogenizing: material after stirring mixing is sent into homogenizer homogenizing, homogenization pressure 20～25mpa, homogenizing temperature 50～55
℃；
D) high temperature sterilization: the material after homogenizing is carried out high temperature sterilization, temperature control at 90～95 DEG C, sterilizing time 10～
12min；
E) inoculation fermentation: temperature adds composite fermentation strain streptococcus thermophiluss, lactobacillus casei, river show double after being down to 40～45 DEG C
Discrimination bacillus is fermented, and a combination thereof ratio is 3:2:1, and fermentation time is 5h；
F) add protective agent: after fermentation ends, when acidity is more than 90 ° of t, glycerol, maltodextrin are added with 3% addition, its
Portfolio ratio is 3:1, stirs 2～5min；
G) homogenizing: the material after stirring delivers to homogenizer homogenizing breakdown of emulsion, homogenization pressure 20～25mpa, 50～55 DEG C of homogenizing temperature；
H) it is spray-dried: material pumps in spray drying device and is dried, and spray drying condition is: steam pressure should reach
In 0.6mpa, tower, temperature 60 C, inlet temperature are 160 DEG C, negative pressure 0.06mpa, and the moisture of final material controls 7.0%.
Embodiment 4: a kind of manufacture method of high vigor viable type yak milk solid sour milk, comprise the following steps:
A) raw material preheating: the yak milk in cold storehouse is squeezed in temporary storage tank and heats up, temperature rises to 50～55 DEG C；
B) add adjuvant: white sugar, stabilizer and a small amount of yak milk are added shearing tank to be sheared, pumps into temporary after shearing
With yak milk stirring and evenly mixing in tank；
C) homogenizing: material after stirring mixing is sent into homogenizer homogenizing, homogenization pressure 20～25mpa, homogenizing temperature 50～55
℃；
D) high temperature sterilization: the material after homogenizing is carried out high temperature sterilization, temperature control at 90～95 DEG C, sterilizing time 10～
12min；
E) inoculation fermentation: temperature adds composite fermentation strain streptococcus thermophiluss, lactobacillus casei, river show double after being down to 40～45 DEG C
Discrimination bacillus is fermented, and a combination thereof ratio is 3:2:1, and fermentation time is 4.5h；
F) add protective agent: after fermentation ends, when acidity is more than 90 ° of t, glycerol, maltodextrin are added with 4% addition, its
Portfolio ratio is 4:1, stirs 2～5min；
G) homogenizing: the material after stirring delivers to homogenizer homogenizing breakdown of emulsion, homogenization pressure 20～25mpa, 50～55 DEG C of homogenizing temperature；
H) it is spray-dried: material pumps in spray drying device and is dried, and spray drying condition is: steam pressure should reach
In 0.7mpa, tower, temperature 70 C, inlet temperature are 175 DEG C, negative pressure 0.09mpa, and the moisture of final material controls 6.0%.
Embodiment 5: a kind of manufacture method of high vigor viable type yak milk solid sour milk, comprise the following steps:
A) raw material preheating: the yak milk in cold storehouse is squeezed in temporary storage tank and heats up, temperature rises to 50～55 DEG C；
B) add adjuvant: white sugar, stabilizer and a small amount of yak milk are added shearing tank to be sheared, pumps into temporary after shearing
With yak milk stirring and evenly mixing in tank；
C) homogenizing: material after stirring mixing is sent into homogenizer homogenizing, homogenization pressure 20～25mpa, homogenizing temperature 50～55
℃；
D) high temperature sterilization: the material after homogenizing is carried out high temperature sterilization, temperature control at 90～95 DEG C, sterilizing time 10～
12min；
E) inoculation fermentation: temperature adds composite fermentation strain streptococcus thermophiluss, Lactobacillus bulgaricus, does after being down to 40～45 DEG C
Lactobacillus paracasei is fermented, and a combination thereof ratio is 4:2:1, and fermentation time is 4.5h；
F) add protective agent: after fermentation ends, when acidity is more than 90 ° of t, glycerol, maltodextrin are added with 3% addition, its
Portfolio ratio is 2:1, stirs 2～5min；
G) homogenizing: the material after stirring delivers to homogenizer homogenizing breakdown of emulsion, homogenization pressure 20～25mpa, 50～55 DEG C of homogenizing temperature；
H) it is spray-dried: material pumps in spray drying device and is dried, and spray drying condition is: steam pressure should reach
In 0.9mpa, tower, 75 DEG C of temperature, inlet temperature are 180 DEG C, negative pressure 0.10mpa, and the moisture of final material controls 5.0%.
Embodiment 6: a kind of manufacture method of high vigor viable type yak milk solid sour milk, comprise the following steps:
A) raw material preheating: the yak milk in cold storehouse is squeezed in temporary storage tank and heats up, temperature rises to 50～55 DEG C；
B) add adjuvant: white sugar, stabilizer and a small amount of yak milk are added shearing tank to be sheared, pumps into temporary after shearing
With yak milk stirring and evenly mixing in tank；
C) homogenizing: material after stirring mixing is sent into homogenizer homogenizing, homogenization pressure 20～25mpa, homogenizing temperature 50～55
℃；
D) high temperature sterilization: the material after homogenizing is carried out high temperature sterilization, temperature control at 90～95 DEG C, sterilizing time 10 ~
12min；
E) inoculation fermentation: add composite fermentation strain streptococcus thermophiluss, lactobacillus casei, lactic acid leukonid to be fermented afterwards,
A combination thereof ratio is 3:1:1, and fermentation time is 3h；
F) add protective agent: after fermentation ends, when acidity is more than 90 ° of t, glycerol, maltodextrin are added with 2% addition, its
Portfolio ratio is 3:1, stirs 2～5min；
G) homogenizing: the material after stirring delivers to homogenizer homogenizing breakdown of emulsion, homogenization pressure 20～25mpa, 50～55 DEG C of homogenizing temperature；
H) it is spray-dried: material pumps in spray drying device and is dried, and spray drying condition is: steam pressure should reach
In 0.8mpa, tower, 75 DEG C of temperature, inlet temperature are 190 DEG C, negative pressure 0.15mpa, and the moisture of final material controls 7.0%.
Claims (3)
1. a kind of manufacture method of high vigor viable type yak milk solid sour milk it is characterised in that: yak milk access composite fermentation
Strain fermentation, the Lac Bovis seu Bubali after stirring, fermentation of all verifying adds protective agent to be spray-dried, including step in detail below:
A) raw material preheating: the yak milk in cold storehouse is squeezed in temporary storage tank and heats up, temperature rises to 50～55 DEG C；
B) add adjuvant: white sugar, stabilizer and a small amount of yak milk are added shearing tank to be sheared, pumps into temporary after shearing
With yak milk stirring and evenly mixing in tank；
C) homogenizing: material after stirring mixing is sent into homogenizer homogenizing, homogenization pressure 15～20mpa, 60～65 DEG C of homogenizing temperature；
D) high temperature sterilization: the material after homogenizing is carried out high temperature sterilization, temperature control at 90～95 DEG C, sterilizing time 10～
12min；
E) inoculation fermentation: temperature adds composite fermentation strain fermentation 3～5h after being down to 40～45 DEG C；
F) add protective agent: after fermentation ends, acidity be more than 90 ° of t when, with 2～5% addition add protective agent, stirring 2～
5min；
G) homogenizing: the material after stirring delivers to homogenizer homogenizing breakdown of emulsion, homogenization pressure 20～25mpa, 50～55 DEG C of homogenizing temperature；
H) it is spray-dried: material pumps in spray drying device and is dried, and drying condition is: steam pressure should reach 0.5～
In 1.0mpa, tower, 55～80 DEG C of temperature, inlet temperature are 130～195 DEG C, negative pressure 0.01～0.15mpa；The moisture of material is made to contain
Amount controls 4.0～7.0%.
2. a kind of high vigor viable type yak milk solid sour milk according to right 1 manufacture method it is characterised in that: described
E) in step, fermented bacterium is streptococcus thermophiluss, Lactobacillus bulgaricus, lactobacillus casei, river show bacillus bifiduss, the bright string of lactic acid
Pearl bacterium.
3. a kind of high vigor viable type yak milk solid sour milk according to right 1 manufacture method it is characterised in that: described
F) in step, protective agent is glycerol, maltodextrin.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107494738A (en) * | 2017-09-17 | 2017-12-22 | 长沙仲善新能源科技有限公司 | A kind of high activity Yoghourt powder, preparation method thereof and high activity sour milk powder |
| CN110100896A (en) * | 2019-06-18 | 2019-08-09 | 甘南藏族自治州燎原乳业有限责任公司 | A kind of yak milk flavor yoghourt and preparation method thereof |
| CN110226634A (en) * | 2019-07-10 | 2019-09-13 | 伊犁那拉乳业集团有限公司 | A kind of production method of lactic acid bacteria camel milk powder |
| CN110235952A (en) * | 2019-07-10 | 2019-09-17 | 伊犁那拉乳业集团有限公司 | A kind of production method of lactic acid bacteria mare's milk powder |
| CN110235951A (en) * | 2019-07-10 | 2019-09-17 | 伊犁那拉乳业集团有限公司 | A kind of production method of lactic acid bacteria sheep milk powder |
| CN112056398A (en) * | 2020-09-09 | 2020-12-11 | 甘肃华羚生物技术研究中心有限公司 | Yak milk freeze-dried yogurt block capable of promoting intestinal peristalsis |
| CN112715661A (en) * | 2020-12-28 | 2021-04-30 | 光明乳业股份有限公司 | Live bacterium type yogurt block and preparation method thereof |
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| CN1895066A (en) * | 2006-05-31 | 2007-01-17 | 苟春虎 | Anti-body leben tablet (powder) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107494738A (en) * | 2017-09-17 | 2017-12-22 | 长沙仲善新能源科技有限公司 | A kind of high activity Yoghourt powder, preparation method thereof and high activity sour milk powder |
| CN107494738B (en) * | 2017-09-17 | 2020-07-24 | 广州源仁生物科技有限公司 | Preparation method of high-activity yoghurt powder and high-activity yoghurt powder |
| CN110100896A (en) * | 2019-06-18 | 2019-08-09 | 甘南藏族自治州燎原乳业有限责任公司 | A kind of yak milk flavor yoghourt and preparation method thereof |
| CN110226634A (en) * | 2019-07-10 | 2019-09-13 | 伊犁那拉乳业集团有限公司 | A kind of production method of lactic acid bacteria camel milk powder |
| CN110235952A (en) * | 2019-07-10 | 2019-09-17 | 伊犁那拉乳业集团有限公司 | A kind of production method of lactic acid bacteria mare's milk powder |
| CN110235951A (en) * | 2019-07-10 | 2019-09-17 | 伊犁那拉乳业集团有限公司 | A kind of production method of lactic acid bacteria sheep milk powder |
| CN112056398A (en) * | 2020-09-09 | 2020-12-11 | 甘肃华羚生物技术研究中心有限公司 | Yak milk freeze-dried yogurt block capable of promoting intestinal peristalsis |
| CN112715661A (en) * | 2020-12-28 | 2021-04-30 | 光明乳业股份有限公司 | Live bacterium type yogurt block and preparation method thereof |
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