CN106387064B - A kind of milk stabiliser and preparation method thereof - Google Patents
A kind of milk stabiliser and preparation method thereof Download PDFInfo
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- CN106387064B CN106387064B CN201610798149.8A CN201610798149A CN106387064B CN 106387064 B CN106387064 B CN 106387064B CN 201610798149 A CN201610798149 A CN 201610798149A CN 106387064 B CN106387064 B CN 106387064B
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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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing 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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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Abstract
The present invention discloses a kind of milk stabiliser, the raw material including following mass fraction: 16.3~73.5 parts of microcrystalline cellulose, 2.3~8.7 parts of carragheen, 1.5~2.6 parts of guar gum, 7.2~26.5 parts of polyglycerol monostearate, 2.2~5.6 parts of soybean polyoses, 1.2~5.5 parts of sucrose ester, 0.8~5.1 part of calgon.Invention additionally discloses a kind of methods for preparing above-mentioned milk stabiliser.The present invention has the advantages that slow down the layering of milk beverage elutriation, fat floating and particles sink phenomenon, improves dispersion effect, is suitable for polynary milk beverage.
Description
Background technique
The present invention relates to milk processing technique fields more particularly to a kind of milk stabiliser and preparation method thereof.
Technical field
Milk is most ancient one of natural drink, is known as " white blood ", the importance to human body as one can imagine.Ox
Milk is as its name suggests extruded from female milk cattle.In country variant, milk, which also divides, different grades.It is most general at present
Time be full-cream, low fat and skim milk.The additive of milk on the market is also quite a lot of at present, such as high-calcium low-fat milk, wherein
It just adds calcareous.Milk minerals rich in, calcium, phosphorus, iron, zinc, copper, manganese, molybdenum.The most rare part is that milk is human body
The best source of calcium, and calcium phosphorus ration is very appropriate, conducive to the absorption of calcium.Type is complicated, at least more than 100 kinds, mainly at
Part has water, fat, phosphatide, protein, lactose, inorganic salts etc..
Although milk have the advantages that it is above-mentioned various, due to, containing a large amount of fat, being directly affected in its ingredient
It drinks mouthfeel, and particularly with Chinese child, usually less habit often drinks greasy plain chocolate.In addition, plain chocolate contains
Some B family vitamins are less, and the contribution in terms of pushing metabolism in vivo is not very significant.Therefore, optimize the mouthfeel of milk, improve
The nutritive value of milk has critically important realistic meaning.
In the prior art, above-mentioned deficiency mostly is made up by mixing milk with unclassified stores.But milk sheet
Body is exactly a complicated, unstable system, and during sterilization, storage, the fat in system is easy to float,
Protein is as assembling and precipitating；If adding other substances, it is easier to substance sinking, protein flocculation, fat occur
The phenomenon that floating.The stability for how guaranteeing milk mixed system, becomes hot research problem.
Li Jianlei, Kang Zhiyuan, Guo Hui, Wang Nan, Wang Hong, leaf Zhu Sufang, Zhu Hong, in the development [J] of pasteurize yoghurt
State's dairy industry, 2015 (163) 62-66 provide a kind of compound stabilizer containing converted starch, gelatin, pectin, agar to improve
The stability of milk and the sense organ of product.But the technical solution is still directed to plain chocolate and is tested.Zhang Duomin, king account for
East, Yang Yu Polygonum, Guo Jing, 2010 (8) 857-859 of development [J] modern food science and technology of purple potato milk provide a kind of containing single stearic
Acid glyceride, carragheen, xanthan gum, gellan gum compound stabilizer, which enriches the nutritive value of milk, but comprehensive
It is not high to close sensory evaluation.A kind of preparation method and application of stearoyl lactate disclosed in patent application 201510472970.6
A kind of compound stabilizer and its application in almond/milk are provided, the emphasis of the patent application is stearoyl cream
The optimization of sour sodium preparation method, and the dispersibility of binary (almond/milk) drink can be improved, and for how to improve ternary or three
The dispersion performance of the above milk beverage of member, still requires study.
Summary of the invention
In view of the deficiencies of the prior art, the present invention provides one kind slow down milk beverage elutriation layering, fat floating and
Grain sinkage improves dispersion effect, suitable for milk stabiliser of polynary milk beverage and preparation method thereof.
The present invention is realized by following technological means solves a kind of above-mentioned technical problem: milk stabiliser, including following
The raw material of mass fraction: 16.3~73.5 parts of microcrystalline cellulose, 2.3~8.7 parts of carragheen, 1.5~2.6 parts of guar gum, gather it is sweet
7.2~26.5 parts of oily monostearate, 2.2~5.6 parts of soybean polyoses, 1.2~5.5 parts of sucrose ester, calgon 0.8~
5.1 part.
Preferably, 32.5 parts of microcrystalline cellulose, 3.6 parts of carragheen, 1.8 parts of guar gum, polyglycerol monostearate 11.3
Part, soybean polyoses 3.4,2.3 parts of sucrose ester, 2.1 parts of calgon.
Preferably, 62.1 parts of microcrystalline cellulose, 5.6 parts of carragheen, 2.3 parts of guar gum, polyglycerol monostearate 20.1
Part, 4.2 parts of soybean polyoses, 4.7 parts of sucrose ester, 4.3 parts of calgon.
Preferably, 51.2 parts of microcrystalline cellulose, 5.2 parts of carragheen, 1.9 parts of guar gum, polyglycerol monostearate 17.3
Part, 3.5 parts of soybean polyoses, 3.1 parts of sucrose ester, 2.4 parts of calgon.
A method of above-mentioned milk stabiliser is prepared, after above-mentioned each raw material is mixed, is stirred evenly to get powdered
Product.
Preferably, the mixing speed is 1200~1500rpm/min, and mixing time is 15~60min.
A kind of milk beverage processed using above-mentioned milk stabiliser, the raw material including following mass fraction: milk powder 1.2~
3.2 parts, 0.11 part~0.25 part of stabilizer, glucose slurry 0.5~2.1 part, 3.5~8.2 parts of peanut paddle, red bean powder 0.5~1.2
Part, 3.2~10.2 parts of white granulated sugar, 0.02~0.05 part of acesulfame potassium, 0.04~0.07 part of milk flavour, 62.3~85.6 parts of water.
A method of above-mentioned milk beverage is prepared, is included the following steps:
(1) after heating water, milk powder, stabilizer, glucose slurry, peanut paddle, red bean powder, white granulated sugar is added, after mixing evenly,
Heating, homogeneous obtain homogenizing fluid；
(2) acesulfame potassium, milk flavour is added, canning and sterilizing obtains finished product.
Preferably, the water be it is boiled after cooling water；Water is heated to 50~55 DEG C；Mixing speed be 1200~
1500rpm/min, mixing time are 15~60min.
Preferably, the heating temperature after mixing evenly be 80~85 DEG C, under the conditions of 20~35Mpa homogeneous 15~
60min。
The present invention has the advantages that stabilizer provided by the invention is compound stabilizer, including microcrystalline cellulose, OK a karaoke club
Glue, guar gum, polyglycerol monostearate, soybean polyoses, sucrose ester, calgon.
Wherein, polyglycerol monostearate can be improved the emulsifying capacity of product, effectively prevent fat floating, while effectively
Slow down the flocculation phenomenon for thering is carrageenan, guar gum to generate.
Microcrystalline cellulose procatarxis hydrolysis keeps its surface mutually exclusive with charge, forms three-dimensional net structure, this knot
Structure holds other solids, forms the not easily settled unnecessary increasing stick of generation, and do not have paste sense.
Carragheen and milk protein can be carried out complex reaction, form thixotropic thixotropy structure in milk, prevent calcium grain
Assemble the precipitating of formation between son.
The full name of sucrose ester is sucrose fatty ester (SE), is using sucrose as raw material, in reaction system appropriate, with rouge
Fat acid carries out esterification and generates.Sucrose ester is because containing hydrophilic saccharose group and hydrophobic fat in its molecular structure
Acid groups have very strong surface-active so being a kind of nonionic surface active agent, have good emulsifying capacity.
Soybean polyoses are a kind of acidic polysaccharoses, acid boring main chain and aralino group containing galacturonic acid composition again
At tral sugar side chains.These structures make it have opposite low viscosity and higher stability, dissolution cooling in aqueous solution
After will not flocculate.
Salt such as calgon is added in system, can reduce the centrifugation rate of system to a certain extent, improves body
The stability of system.
After each raw material compounding of the present invention, there is synergistic effect.Stablized using the compounding that raw material of the invention, formula obtain
Agent can slow down the layering of milk beverage elutriation, fat floating and particles sink phenomenon, improve dispersion effect, be suitable for polynary (three
Member or more) milk beverage.
Using grape/peanut/red bean/milk quaternary drink prepared by the present invention sufficiently merged grape, peanut, red bean,
The respective nutritive value of milk (is rich in vitamin B abundant, minerals and flavonoids in grape.Flavonoids is that a kind of strength is anti-
Oxidant, can anti-aging, and interior free yl can be removed.Grape also contains a kind of anticancer trace element, can prevent healthy cell
Canceration prevents cancer cell from spreading；Peanut fruit contains protein, fat, carbohydrate, vitamin A, vitamin B6, vitamin E, dimension
The raw element nutritional ingredients such as K and mineral calcium, phosphorus, iron, amino acid and unsaturated fatty acid containing 8 kinds of needed by human body contain ovum
The substances such as phosphatide, choline, carrotene, crude fibre.Fat content is 44%-45%, protein content 24-36%, containing sugar
Amount is 20% or so.Vitamin B2 rich in, PP, A, D, E, calcium and iron etc., and contain thiamine, riboflavin, niacin
Equal multivitamins.There is the brain cell development for promoting people, enhances the effect of memory；Red bean is mild-natured, acid sweet in flavor, since red bean is kind
Downlink, tonneau water channel, ancients have the saying of " more foods make us thin "；Red bean heat content is low, rich in vitamin E and potassium, magnesium, phosphorus, zinc,
Selenium isoreactivity ingredient is typical high potassium food, has clearing heat and detoxicating, invigorating spleen and reinforcing stomach, inducing diuresis to remove edema, relieving restlessness of ventilating, life of enriching blood
The multiple efficacies such as cream have good effect on treatment enteritis, dysentery, diarrhea and sore carbuncle furuncle), have it is pleasant to the palate,
It is sour-sweet it is moderate, mouthfeel is full, it is soft lubrication, the advantage that system is uniform, bright and lustrous.By 1000 trial persons to its sense organ into
Row scoring, appraisal result are up to 8.43 points (full marks 9 divide).
Specific embodiment
To further describe the present invention, it is described further below with reference to embodiment.
Embodiment 1
The present embodiment discloses a kind of milk stabiliser, the raw material including following mass fraction: 16.3 parts of microcrystalline cellulose, card
Draw 2.3 parts of glue, 1.5 parts of guar gum, 7.2 parts of polyglycerol monostearate, 2.2 parts of soybean polyoses, 1.2 parts of sucrose ester, six inclined phosphorus
0.8 part of sour sodium.
The method for preparing above-mentioned milk stabiliser stirs under the conditions of 1200rpm/min after mixing above-mentioned each raw material
15min is to get powdered product.
Embodiment 2
The present embodiment discloses a kind of milk stabiliser, a kind of milk stabiliser, the raw material including following mass fraction: crystallite
73.5 parts of cellulose, 8.7 parts of carragheen, 2.6 parts of guar gum, 26.5 parts of polyglycerol monostearate, 5.6 parts of soybean polyoses, sugarcane
5.5 parts of sugar ester, 5.1 parts of calgon.
The method for preparing above-mentioned milk stabiliser stirs under the conditions of 1500rpm/min after mixing above-mentioned each raw material
60min is to get powdered product.
Embodiment 3
The present embodiment discloses a kind of milk stabiliser, a kind of milk stabiliser, the raw material including following mass fraction: crystallite
32.5 parts of cellulose, 3.6 parts of carragheen, 1.8 parts of guar gum, 11.3 parts of polyglycerol monostearate, soybean polyoses 3.4, sucrose
2.3 parts of ester, 2.1 parts of calgon.
The method for preparing above-mentioned milk stabiliser stirs under the conditions of 1300rpm/min after mixing above-mentioned each raw material
50min is to get powdered product.
Embodiment 4
The present embodiment discloses a kind of milk stabiliser, a kind of milk stabiliser, the raw material including following mass fraction: crystallite
62.1 parts of cellulose, 5.6 parts of carragheen, 2.3 parts of guar gum, 20.1 parts of polyglycerol monostearate, 4.2 parts of soybean polyoses, sugarcane
4.7 parts of sugar ester, 4.3 parts of calgon.
The method for preparing above-mentioned milk stabiliser stirs under the conditions of 1350rpm/min after mixing above-mentioned each raw material
45min is to get powdered product.
Embodiment 5
The present embodiment discloses a kind of milk stabiliser, a kind of milk stabiliser, the raw material including following mass fraction: crystallite
51.2 parts of cellulose, 5.2 parts of carragheen, 1.9 parts of guar gum, 17.3 parts of polyglycerol monostearate, 3.5 parts of soybean polyoses, sugarcane
3.1 parts of sugar ester, 2.4 parts of calgon.
The method for preparing above-mentioned milk stabiliser stirs under the conditions of 1300rpm/min after mixing above-mentioned each raw material
38min is to get powdered product.
Embodiment 6
The present embodiment discloses a kind of milk stabiliser, a kind of milk stabiliser, the raw material including following mass fraction: OK a karaoke club
5.2 parts of glue, 1.9 parts of guar gum, 17.3 parts of polyglycerol monostearate, 3.5 parts of soybean polyoses, 3.1 parts of sucrose ester, hexa metaphosphoric acid
2.4 parts of sodium.
The method for preparing above-mentioned milk stabiliser stirs under the conditions of 1300rpm/min after mixing above-mentioned each raw material
30min is to get powdered product.
Embodiment 7
The present embodiment discloses a kind of milk stabiliser, a kind of milk stabiliser, the raw material including following mass fraction: crystallite
51.2 parts of cellulose, 5.2 parts of carragheen, 17.3 parts of polyglycerol monostearate, 3.5 parts of soybean polyoses, 3.1 parts of sucrose ester, six
2.4 parts of sodium metaphosphate.
The method for preparing above-mentioned milk stabiliser stirs under the conditions of 1300rpm/min after mixing above-mentioned each raw material
30min is to get powdered product.
Embodiment 8
The present embodiment discloses a kind of milk stabiliser, a kind of milk stabiliser, the raw material including following mass fraction: crystallite
51.2 parts of cellulose, 5.2 parts of carragheen, 1.9 parts of guar gum, 17.3 parts of polyglycerol monostearate, 3.1 parts of sucrose ester, six are partially
2.4 parts of sodium phosphate.
The method for preparing above-mentioned milk stabiliser stirs under the conditions of 1300rpm/min after mixing above-mentioned each raw material
38min is to get powdered product.
Embodiment 9
The present embodiment discloses a kind of milk stabiliser, a kind of milk stabiliser, the raw material including following mass fraction: crystallite
51.2 parts of cellulose, 5.2 parts of carragheen, 1.9 parts of guar gum, 17.3 parts of polyglycerol monostearate, 3.5 parts of soybean polyoses, six
2.4 parts of sodium metaphosphate.
The method for preparing above-mentioned milk stabiliser stirs under the conditions of 1300rpm/min after mixing above-mentioned each raw material
38min is to get powdered product.
Embodiment 10
The present embodiment discloses a kind of milk stabiliser, a kind of milk stabiliser, the raw material including following mass fraction: crystallite
51.2 parts of cellulose, 5.2 parts of carragheen, 1.9 parts of guar gum, 17.3 parts of polyglycerol monostearate, 3.5 parts of soybean polyoses, sugarcane
3.1 parts of sugar ester.
The method for preparing above-mentioned milk stabiliser stirs under the conditions of 1300rpm/min after mixing above-mentioned each raw material
38min is to get powdered product.
Embodiment 11
The present embodiment discloses a kind of milk beverage, and 62.3 parts of boiled water are cooled to room temperature, and after being heated to 50~55 DEG C, is added
Stabilizer, 0.5 part of glucose slurry, 3.5 parts of peanut paddles, 0.5 part of red bean powder, the 3.2 parts of white sands of 1.2 portions of milk powder, 0.11 part of embodiment 5
Sugar after stirring 15min under the conditions of 1200rpm/min, heats 80 DEG C, homogeneous 15min under conditions of 20Mpa, 70 DEG C of temperature,
Obtain homogenizing fluid；
(2) 0.02 part of acesulfame potassium, 0.04 part of milk flavour is added, canning and sterilizing is cooled to room temperature, and obtains finished product.
Embodiment 12
The present embodiment discloses a kind of milk beverage, and 85.6 parts of boiled water are cooled to room temperature, and after being heated to 55 DEG C, is added 3.2
Stabilizer, 2.1 parts of glucose slurries, 8.2 parts of peanut paddles, 1.2 parts of red bean powders, the 10.2 parts of white sands of portion milk powder, 0.25 part of embodiment 5
Sugar after stirring 60min under the conditions of 1500rpm/min, heats 85 DEG C, homogeneous 30min under conditions of 35Mpa, 75 DEG C of temperature,
Obtain homogenizing fluid；
(2) 0.05 part of acesulfame potassium, 0.07 part of milk flavour is added, canning and sterilizing is cooled to room temperature, and obtains finished product.
Embodiment 13
The present embodiment discloses a kind of milk beverage, and 73.5 parts of boiled water are cooled to room temperature, and after being heated to 52 DEG C, is added 12.1
Portion milk powder, 0.18 part of stabilizer (stabilizer that the present embodiment uses is respectively stabilizer disclosed in 1~embodiment of embodiment 10),
1.3 portions of glucose slurries, 5.2 parts of peanut paddles, 0.8 part of red bean powder, 6.3 portions of white granulated sugars, stir 30min under the conditions of 1300rpm/min
Afterwards, 83 DEG C are heated, homogeneous 20min under conditions of 28Mpa, 73 DEG C of temperature obtains homogenizing fluid；
(2) 0.03 part of acesulfame potassium, 0.05 part of milk flavour is added, canning and sterilizing is cooled to room temperature, and obtains finished product.
" part " that the present invention mentions is mass fraction.The present invention uses water dip sterilization, and temperature is 90 DEG C, time 10min.
Embodiment 14
By being centrifuged centrifugation rate, the grease eduction rate of each milk beverage sample of testing example 11~13, it is centrifuged item
Part is 3000r/min, 10min, and calculation is as follows:
In formula: M1 is weight of precipitate, and g, M2 are example weight, g；N1 is the height of top floating layer, cm；N2 is sample liquid
The height of body, cm.
Each test result is as shown in table 1.
Table 1
As it can be seen from table 1 the test result of each sample (serial number 1,2,3,4,5,6,7) containing stabilizer of the present invention
Other each groups are substantially better than, illustrate to be added using the stabilizer of compounding raw material of the invention, formula preparation to grape/red bean/flower
In life/milk, it can more slow down the effect of the precipitating of particle, the precipitation of grease, each raw material in formula of the invention has fine
Synergistic effect.Wherein, its rate of deposition of the sample of serial number 7 is down to 0.98%, and grease eduction rate is down to 0.92%.
Embodiment 15
By selecting 1000 tasters at random, the drink of embodiment 11~13 is tasted respectively, according to commenting for table 2
Minute mark standard scores, and is seeking draw point.
Table 2
Test result, as shown in table 3.
Table 3
As it can be seen from table 1 the test result of each sample (serial number 1,2,3,4,5,6,7) containing stabilizer of the present invention
It is substantially better than other each groups, especially serial number 7, testing evaluation illustrates grape/red bean/peanut/milk of the invention close to 8.5 points
Have the advantages that it is pleasant to the palate, sour-sweet it is moderate, mouthfeel is full, it is soft lubrication, system it is uniform, bright and lustrous.
The above is only the preferred embodiments of the invention, are not intended to limit the invention creation, all in the present invention
Made any modifications, equivalent replacements, and improvements etc., should be included in the guarantor of the invention within the spirit and principle of creation
Within the scope of shield.
Claims (9)
1. a kind of milk stabiliser, which is characterized in that be made of the raw material of following mass fraction: 51.2 parts of microcrystalline cellulose, card
Draw 5.2 parts of glue, 1.9 parts of guar gum, 17.3 parts of polyglycerol monostearate, 3.5 parts of soybean polyoses, 3.1 parts of sucrose ester, six inclined phosphorus
2.4 parts of sour sodium.
2. a kind of milk stabiliser, which is characterized in that be made of the raw material of following mass fraction: 32.5 parts of microcrystalline cellulose, card
Draw 3.6 parts of glue, 1.8 parts of guar gum, 11.3 parts of polyglycerol monostearate, soybean polyoses 3.4,2.3 parts of sucrose ester, hexa metaphosphoric acid
2.1 parts of sodium.
3. a kind of milk stabiliser, which is characterized in that be made of the raw material of following mass fraction: 62.1 parts of microcrystalline cellulose, card
Draw 5.6 parts of glue, 2.3 parts of guar gum, 20.1 parts of polyglycerol monostearate, 4.2 parts of soybean polyoses, 4.7 parts of sucrose ester, six inclined phosphorus
4.3 parts of sour sodium.
4. a kind of method for preparing milk stabiliser as claimed in any one of claims 1 to 3, it is characterised in that: will be above-mentioned each
After raw material mixing, stir evenly to get powdered product.
5. the method according to claim 4 for preparing milk stabiliser, which is characterized in that the mixing speed be 1200~
1500rpm/min, mixing time are 15~60min.
6. a kind of milk beverage processed using milk stabiliser as claimed in any one of claims 1 to 3, which is characterized in that
Raw material including following mass fraction: 1.2~3.2 parts of milk powder, 0.11 part~0.25 part of stabilizer, glucose starch 0.5~2.1 part,
3.5~8.2 parts of peanut paste, 0.5~1.2 part of red bean powder, 3.2~10.2 parts of white granulated sugar, 0.02~0.05 part of acesulfame potassium, milk are fragrant
0.04~0.07 part, 62.3~85.6 parts of water of essence.
7. a kind of method for preparing milk beverage as claimed in claim 6, which comprises the steps of:
(1) after heating water, addition milk powder, stabilizer, glucose slurry, peanut paste, red bean powder, white granulated sugar add after mixing evenly
Heat, homogeneous obtain homogenizing fluid；
(2) acesulfame potassium, milk flavour is added, canning and sterilizing obtains finished product.
8. the method according to claim 7 for preparing milk beverage, which is characterized in that the water be it is boiled after cooling
Water；Water is heated to 50~55 DEG C；Mixing speed is 1200~1500rpm/min, and mixing time is 15~60min.
9. the method according to claim 7 for preparing milk beverage, which is characterized in that the heating temperature after mixing evenly
Degree is 80~85 DEG C, 15~60min of homogeneous under the conditions of 20~35Mpa.
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| CN110178900A (en) * | 2019-06-04 | 2019-08-30 | 徐州工程学院 | A kind of peanut and walnut milk and preparation method thereof |
| CN112970890A (en) * | 2021-03-29 | 2021-06-18 | 浙江大好大食品有限公司 | Composite prebiotics tea pulp produced by applying inulin and fructo-oligosaccharide and preparation process thereof |
| CN113598234A (en) * | 2021-08-09 | 2021-11-05 | 上海优程食品有限公司 | Composite fat powder and preparation method thereof |
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| CN101011082A (en) * | 2007-02-14 | 2007-08-08 | 内蒙古蒙牛乳业（集团）股份有限公司 | Method for producing air-containing acidic milk-like beverage |
| CN101099512B (en) * | 2007-08-22 | 2010-06-23 | 内蒙古伊利实业集团股份有限公司 | Cereal-granules-containing seasoning milk or milk beverage and producing method thereof |
| CN101595921B (en) * | 2008-06-06 | 2012-03-21 | 内蒙古伊利实业集团股份有限公司 | Liquid dairy product containing red jujube particles and production method thereof |
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| CN101816329B (en) * | 2010-05-20 | 2013-03-13 | 厦门欧凯科技有限公司 | Suspension stabilizer for fruit milk |
| CN102415446B (en) * | 2011-12-12 | 2013-03-27 | 内蒙古伊利实业集团股份有限公司 | Liquid dairy product for improving physique of old people and production method thereof |
| CN104938635A (en) * | 2015-06-08 | 2015-09-30 | 光明乳业股份有限公司 | Liquid milk and preparation method thereof |
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