CN106417668A - Greece yoghourt and preparation method thereof - Google Patents
Greece yoghourt and preparation method thereof Download PDFInfo
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- CN106417668A CN106417668A CN201510477009.6A CN201510477009A CN106417668A CN 106417668 A CN106417668 A CN 106417668A CN 201510477009 A CN201510477009 A CN 201510477009A CN 106417668 A CN106417668 A CN 106417668A
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Abstract
The invention provides Greece yoghourt and a preparation method thereof. On the basis of the total weight of the Greece yoghourt, raw materials of the Greece yoghourt comprise 81 to 90 weight percent of milk, 1 to 5 weight percent of milk protein powder, 0.5 to 6 weight percent of whey protein powder, 7 to 10 weight percent of white granulated sugar and 0.05 to 0.1 weight percent of fermentation agents. The Greece yoghourt provided by the invention has at least one of the advantages of very good flavor and mouthfeel, high stability, rich nutrition, rich probiotics and continuous industrial production capability.
Description
Technical field
The present invention relates to field of food.In particular it relates to Greece's Yoghourt and preparation method thereof.
Background technology
Improving and the pursuit to healthy Lifestyle for the consumer with people's living standard, Yoghourt is of high nutritive value, contains because of it
There is digestible high quality protein and benefit the active probiotic of human body intestinal canal health and enjoy the favor of consumer.
Emerging Greece's Yoghourt on market, is well received by consumers because of its protein content height and mouthfeel stiff.Greece
Yoghourt is a kind of with rich flavor, quality stiff, mouthfeel between Yoghourt and cheese and containing containing than common sour milk protein
Measure higher Yoghourt.
However, current Greece Yoghourt still has much room for improvement.
Content of the invention
It is contemplated that at least solving one kind of technical problem present in prior art.For this reason, one purpose of the present invention is
A kind of Greece Yoghourt and preparation method thereof is provided.This Greece's Yoghourt or the Greece's yoghourt-flavored mouthfeel pole using the method preparation
Good, good stability, nutritious, rich in probiotic bacteria or serialization commercial production can be carried out.
It should be noted that the present invention is to be completed based on the following discovery of inventor：
The patent application of Application No. 201310636242.5 discloses " a kind of high-protein low-fat yogurt and preparation method thereof ",
This invention improves product protein content by adding milk protein powder, and the technological process of production is：Dispensing, homogenizing, sterilizing,
Fermentation, the completely Yoghourt that will ferment stir 2-4min, fill and after-ripening through high speed agitator 5500-6500rpm/min.
But the micronization processes technological parameter " 5500-6500rpm/min stirs 2-4min " that this invention is related to is subject to continuous prodution
Restriction it is difficult to realize large-scale industrial production.
Inventor finds through many experiments, carries out sterilization treatment by after the raw material mixing of Greece's Yoghourt, obtains process afterwards
Mixture carry out sterilization processing, subsequently add leaven and fermented, finally tunning is refined, to obtain Greece
Yoghourt.Thus obtained Greece Yoghourt has at least one of following advantages：Flavor taste is splendid, good stability, nutrition are rich
Rich, rich in probiotic bacteria and serialization commercial production can be carried out.
In a first aspect of the present invention, the present invention proposes a kind of Greece Yoghourt.According to embodiments of the invention, based on described uncommon
The gross weight of cured Yoghourt, the raw material of this Greece's Yoghourt includes：The milk of 81～90 weight %；The milk protein powder of 1～5 weight %；
The lactalbumin powder of 0.5～6 weight %；The white sugar of 7～10 weight %；And 0.05～0.1 weight % leaven.Milk egg
The interpolation of white lead and lactalbumin powder not only can improve the protein content of Greece's Yoghourt, can also improve its flavor taste with
And glossiness.Additionally, the interpolation of leaven can provide probiotic bacteria for Greece's Yoghourt, and then promote human body intestinal canal health.By
This, final Greece's Yoghourt has at least one of following advantages：Flavor taste is splendid, good stability, nutritious, rich
Containing probiotic bacteria and serialization commercial production can be carried out.
According to embodiments of the invention, above-mentioned Greece Yoghourt can also have at least one following additional technical feature：
According to embodiments of the invention, the protein content of described milk protein powder is at least 60 weight %, optionally, described cattle
Milk proem powder includes at least one selected from MPC-60, MPC-70 and MPC-77.Thus, according to embodiments of the present invention
Greece's Yoghourt can have splendid flavor taste, preferable stability, more rich nutrition, more probiotic bacteria further
Or being capable of preferable serialization commercial production.
According to embodiments of the invention, the protein content of described lactalbumin powder is at least 45 weight %, optionally, described breast
Albumin powder includes at least one selected from WPC-45 and WPC-52.Thus, Greece's Yoghourt according to embodiments of the present invention
Can have splendid flavor taste, preferable stability, more rich nutrition, more probiotic bacteria or can further
Carry out serialization commercial production.
According to embodiments of the invention, described raw material includes the milk protein powder of 4.5 weight % and the lactalbumin powder of 6 weight %.
Thus, Greece's Yoghourt according to embodiments of the present invention can have splendid flavor taste, preferable stability, relatively further
Abundant nutrition, more probiotic bacteria or serialization commercial production can be carried out.
According to embodiments of the invention, described leaven is included selected from following at least one：Lactobacillus bulgaricus；Thermophilic
Streptococcus；Bacillus acidophilus；Bacillus bifiduss；Lactobacillus helveticuss；Lactobacillus casei；Lactobacillus paracasei；Lactobacillus plantarum；
And lactobacillus rhamnosuss.Thus, Greece's Yoghourt according to embodiments of the present invention can have further splendid flavor taste,
Preferably stability, more rich nutrition, more probiotic bacteria or serialization commercial production can be carried out.
According to embodiments of the invention, based on the gross weight of described Greece Yoghourt, the raw material of described Greece Yoghourt includes：81 weights
The milk of amount %；The milk protein powder of 4.5 weight %；The lactalbumin powder of 6 weight %；The white sugar of 8 weight %；And 0.1
The leaven of weight %, described leaven includes Lactobacillus bulgaricus and streptococcus thermophiluss.Thus, implemented according to the present invention
Greece's Yoghourt of example can have splendid flavor taste, preferable stability, more rich nutrition, more benefit further
Raw bacterium or serialization commercial production can be carried out.
According to embodiments of the invention, after described raw material is fermented, micronization processes are carried out to obtained tunning,
Wherein, described micronization processes adopt the shear pump that rotating speed is 3000rpm～4000rpm.Thus, according to embodiments of the present invention
Greece's Yoghourt can have splendid flavor taste, preferable stability, more rich nutrition, more probiotic bacteria further
Or serialization commercial production can be carried out.
According to embodiments of the invention, described Greece Yoghourt has protein content and at least 1200mPa s of 4～8 weight %
Viscosity.Thus, Greece's Yoghourt according to embodiments of the present invention can have splendid flavor taste, preferably steady further
Qualitative, more rich nutrition, more probiotic bacteria or serialization commercial production can be carried out.
In a second aspect of the present invention, the present invention proposes a kind of method preparing Greece's Yoghourt.According to embodiments of the invention,
The method includes：(1) milk, milk protein powder, lactalbumin powder and white sugar are mixed；(2) by step (1)
In obtained mixture carry out sterilization treatment；(3) by the obtained mixture through described sterilization treatment in step (2)
Carry out sterilization processing；(4) add described leaven in the obtained mixture through described sterilization processing in step (3)
And fermented；And obtained tunning in step (4) is carried out micronization processes by (5), to obtain described uncommon
Cured Yoghourt, wherein, described milk, described milk protein powder, described lactalbumin powder, described white sugar and described leaven
Consumption be that Greece as described previously Yoghourt is limited.Inventor finds using preparation Greece according to embodiments of the present invention
The method of Yoghourt can prepare foregoing Greece Yoghourt effectively.As it was previously stated, preparation according to embodiments of the present invention is wished
In the method for cured Yoghourt, the interpolation of milk protein powder and lactalbumin powder not only can improve the protein content of Greece's Yoghourt,
Its flavor taste and glossiness can also be improved.Additionally, the interpolation of leaven can provide probiotic bacteria for Greece's Yoghourt, enter
And promote human body intestinal canal health.Thus, Greece's Yoghourt tool that the method for preparation Greece Yoghourt according to embodiments of the present invention obtains
There are at least one of following advantages：Flavor taste is splendid, good stability, nutritious, rich in probiotic bacteria and can carrying out
Serialization commercial production.
According to embodiments of the invention, above-mentioned preparation Greece Yoghourt can also have at least one following additional technical feature：
According to embodiments of the invention, in step (1), described milk is preheated to after 40～45 degrees Celsius, to described cattle
Add described milk protein powder, described lactalbumin powder and described white sugar in milk, and after stirring 10～15 minutes, be hydrated 20～30
Minute, in step (2), described sterilization treatment is at a temperature of 60～70 degrees Celsius, enters under the pressure of 15～20MPa
Row, in step (3), described sterilization processing is to carry out under 90-95 degree Celsius 5 minutes, in step (4),
The described mixture through sterilization processing is cooled to after 40-43 degree Celsius and adds described leaven, and described fermentation be
40-43 degree Celsius of bottom fermentation to pH value is 4.50-4.65.Thus, the method for preparation Greece Yoghourt according to embodiments of the present invention
Obtained Greece's Yoghourt can have splendid flavor taste, preferable stability, more rich nutrition, more further
Probiotic bacteria or serialization commercial production can be carried out.
According to embodiments of the invention, described micronization processes are carried out using shear pump.Thus, system according to embodiments of the present invention
Greece's Yoghourt obtained by the method for standby Greece Yoghourt can have splendid flavor taste, preferable stability, relatively further
Abundant nutrition, more probiotic bacteria or serialization commercial production can be carried out.
According to embodiments of the invention, the rotating speed of described shear pump is 3000～4000rpm.Thus, according to embodiments of the present invention
The method of preparation Greece Yoghourt obtained by Greece's Yoghourt can have further splendid flavor taste, preferable stability,
More rich nutrition, more probiotic bacteria or serialization commercial production can be carried out.
According to embodiments of the invention, described micronization processes are carried out in the case that material does not stop flowing.Thus, root
Can have splendid local flavor mouth according to the Greece's Yoghourt obtained by the method for the preparation Greece Yoghourt of the embodiment of the present invention further
Sense, preferable stability, more rich nutrition, more probiotic bacteria or serialization commercial production can be carried out.
Inventor's discovery can effectively be prepared foregoing using the method for preparation Greece Yoghourt according to embodiments of the present invention
Greece's Yoghourt.
Additionally, according to embodiments of the invention, Greece of the present invention Yoghourt and preparation method thereof has at least one of advantages below：
1st, according to embodiments of the invention, the interpolation of milk protein powder not only can improve the protein content of product and total solid
Thing content, gives the mellow mouthfeel of product and good stability simultaneously, furthermore, it is possible to significantly improve Yoghourt Consistency and
Pile up sense, improve the problem of product milk surum precipitation.
2nd, according to embodiments of the invention, the interpolation of lactalbumin powder can improve the local flavor quality structure of Greece's Yoghourt, gives it dense
As the local flavor of Yu Chunzheng and butterfat, fine and smooth smooth mouthfeel, gives its good glossiness simultaneously, further, it is also possible to improve uncommon
The nutritive value of cured Yoghourt.
3rd, according to embodiments of the invention, the present invention to prepare Greece's Yoghourt, very great Cheng using the direct method adding egg albumen powder
Production technology operating procedure is simplified on degree, also improves product production rate simultaneously.
4th, according to embodiments of the invention, the present invention is refined using shear pump, and shear rate is defined, permissible
Obtain the product that exquisite quality is smooth, have good stability, successfully solve finished product coarse mouthfeel, milk surum separates out serious problem.
Greece's Yoghourt can be enable to carry out serialization commercial production additionally, carrying out refinement using shear pump.
5th, according to embodiments of the invention, present invention interpolation leaven carries out fermentation process and obtains Greece's Yoghourt, not only can carry
For probiotic bacteria, to promote human body intestinal canal health after edible, and, form multiple nutrient substance during probiotics fermention,
There is provided multiple nutritional components for Greece's Yoghourt further.
The additional aspect of the present invention and advantage will be set forth in part in the description, and partly will become bright from the following description
Aobvious, or recognized by the practice of the present invention.
Brief description
The above-mentioned and/or additional aspect of the present invention and advantage will be apparent from from reference to the description to embodiment for the accompanying drawings below and
Easy to understand, wherein：
Fig. 1 shows the schematic flow sheet of the method for preparation Greece according to an embodiment of the invention Yoghourt.
Specific embodiment
Embodiments of the invention are described below in detail.The embodiments described below is exemplary, is only used for explaining the present invention,
And be not considered as limiting the invention.
It should be noted that term " first ", " second " are only used for describing purpose, and it is not intended that indicating or hint phase
To importance or the implicit quantity indicating indicated technical characteristic.Thus, " first ", the feature of " second " are defined
Can express or implicitly include one or more this feature.Further, in describing the invention, unless separately
It is described, " multiple " are meant that two or more.
The present invention is to be completed based on the following discovery of inventor：
The patent application of Application No. 201310636242.5 discloses " a kind of high-protein low-fat yogurt and preparation method thereof ",
This invention improves product protein content by adding milk protein powder, and the technological process of production is：Dispensing, homogenizing, sterilizing,
Fermentation, the completely Yoghourt that will ferment stir 2-4min, fill and after-ripening through high speed agitator 5500-6500rpm/min.
But the micronization processes technological parameter " 5500-6500rpm/min stirs 2-4min " that this invention is related to is subject to continuous prodution
Restriction it is difficult to realize large-scale industrial production.
Inventor finds through many experiments, carries out sterilization treatment by after the raw material mixing of Greece's Yoghourt, obtains process afterwards
Mixture carry out sterilization processing, subsequently in the mixture that sterilization processing obtains add leaven fermented, finally will send out
Ferment product refines, to obtain Greece's Yoghourt.Thus obtained Greece Yoghourt has at least one of following advantages：Local flavor mouth
The splendid, good stability of sense, nutritious, rich in probiotic bacteria and serialization commercial production can be carried out.
Thus, the present invention proposes a kind of new Greece's Yoghourt and a kind of method preparing Greece's Yoghourt.Entered respectively below
Row describes in detail.
Greece's Yoghourt
In a first aspect of the present invention, the present invention proposes a kind of Greece Yoghourt.According to embodiments of the invention, based on Greece's acid
The gross weight of milk, the raw material of this Greece's Yoghourt includes：The milk of 81～90 weight %；The milk protein powder of 1～5 weight %；0.5～6
The lactalbumin powder of weight %；The white sugar of 7～10 weight %；And 0.05～0.1 weight % leaven.Milk protein powder
Interpolation can significantly improve Yoghourt Consistency and pile up sense, improve product milk surum precipitation problem.The adding of lactalbumin powder
Plus the local flavor quality structure of product can be improved, improve the nutritive value of Yoghourt simultaneously.Additionally, the interpolation of leaven can be Greece
Yoghourt provides probiotic bacteria, and then promotes human body intestinal canal health.Inventor draws the addition of each raw material through many experiments optimization.
Thus, final Greece's Yoghourt has at least one of following advantages：Flavor taste is splendid, good stability, nutritious,
Rich in probiotic bacteria and serialization commercial production can be carried out.
It should be noted that according to embodiments of the invention, the raw material of Greece's Yoghourt can be understood as：Based on 100 weight portions
Greece's Yoghourt, this Greece Yoghourt adopts：The milk of 81～90 weight portions；The milk protein powder of 1～5 weight portion；0.5～4 weight
The lactalbumin powder of amount part；The white sugar of 7～10 weight portions；And 0.05～0.1 weight portion leaven.
Term " milk protein powder " used in the present invention is known to the skilled person, refer to Lac Bovis seu Bubali (add or not
Add milk surum) it is raw material, after membrance separation enrichment protein, concentrate drying is made, can be used as bread and cheese production and operation.Cattle
Milk proem powder is a class high protein functional milk powder dispensing, and its protein content is 50%～85%, and casein and milk surum egg
White ratio is identical with former breast, has the characteristics that high protein, Low lactose milk.The milk protein powder MPC-60 of present invention employing,
MPC-70 and MPC-77 all can be obtained by commercially available approach.According to embodiments of the invention, in milk protein powder
Protein content is 59%-77%, and fat content is 0.5%-5%
Term " lactalbumin powder " used in the present invention is known to the skilled person, and is from milk separation and Extraction out
Protein, lactalbumin not only easily digests, but also have high biological value, high digestibility, high protein effect ratio and
High usage, it contains whole 20 kinds of aminoacid of constitutive protein matter, belongs to full price albumen, and biological value is 88, and it is required
The content of aminoacid is higher than common edible protein.According to embodiments of the invention, protein content in lactalbumin powder
43%-54%, fat content 3%-7%.
According to embodiments of the invention, the protein content of milk protein powder is at least 60 weight %, concrete according to the present invention one
Embodiment, milk protein powder includes at least one selected from MPC-60, MPC-70 and MPC-77.Another according to the present invention
Individual embodiment, the protein content of lactalbumin powder is at least 45 weight %, according to another specific embodiment of the present invention, milk surum
Egg albumen powder includes at least one selected from WPC-45 and WPC-52.Inventor draws through many experiments, milk protein powder
Protein content when being at least 60 weight %, Greece's Yoghourt has higher protein content and total solids content, local flavor mouth
The splendid, stability of sense is stronger, inventor further screening in numerous milk protein powder obtain MPC-60, MPC-70 and
The milk protein powder of MPC-77.When the protein content of lactalbumin powder is at least 45 weight %, Greece's Yoghourt can be given
Fine and smooth smooth mouthfeel as strong pure local flavor and butterfat, gives Greece's Yoghourt good glossiness simultaneously, and inventor enters one
Step screening in numerous lactalbumin powders obtains WPC-45 and WPC-52.Thus, Greece's acid according to embodiments of the present invention
Milk can have splendid flavor taste, preferable stability, more rich nutrition, more probiotic bacteria or energy further
Enough preferable serialization commercial production.
Term " MPC-60 " used in the present invention is known to the skilled person, and wherein MPC refers to Evamilk egg
In vain, 60 refer to that protein content is equal to 60%.The definition mode of MPC-70 and MPC-77 is basically identical with MPC-60,
Will not be described here.WPC in " WPC-45 " refers to concentrated lactoalbumin, and 45 refer to that protein content is equal to 45%.
The definition mode of WPC-52 is basically identical with WPC-45, will not be described here.
According to embodiments of the invention, based on the gross weight of Greece's Yoghourt, the raw material of Greece's Yoghourt includes the milk of 4.5 weight %
Egg albumen powder and the lactalbumin powder of 6 weight %.Thus, Greece's Yoghourt according to embodiments of the present invention can have pole further
Good flavor taste, preferable stability, more rich nutrition, more probiotic bacteria or being capable of preferably continuous chemical industry
Produce.
According to embodiments of the invention, leaven is included selected from following at least one：Lactobacillus bulgaricus；Thermophilus
Bacterium；Bacillus acidophilus；Bacillus bifiduss；Lactobacillus helveticuss；Lactobacillus casei；Lactobacillus paracasei；Lactobacillus plantarum；With
And lactobacillus rhamnosuss.Thus, Greece's Yoghourt according to embodiments of the present invention can have further splendid flavor taste,
Preferably stability, more rich nutrition, more probiotic bacteria or being capable of preferable serialization commercial production.
Term " Lactobacillus bulgaricus (Lactobacillus bulgaricus) " used in the present invention, " streptococcus thermophiluss
(Streptococcus thermophilus) ", " bacillus acidophilus (Lactobacillus acidophilus) ", " bacillus bifiduss
(Bifidobacterium) ", " lactobacillus helveticuss (Lactobacillus helveticus) ", " lactobacillus casei (Lactobacillus
Casei) ", " Lactobacillus paracasei (Lactobacillus paracasei) ", " Lactobacillus plantarum (Lactobacillus plantarum) "
And " lactobacillus rhamnosuss (Lactobacillus GG) " is well known to those skilled in the art, and can be by business
The approach bought obtains, for example, can be obtained by common DSMZ, such as American Type Culture Collection center
(ATCC).In addition, according to embodiments of the invention, the subspecies for aforementioned each bacterial strain do not have any special restriction,
As long as having its normal fermentation function.
According to embodiments of the invention, the raw material of Greece's Yoghourt includes：The milk of 81 weight %；The milk protein of 4.5 weight %
Powder；The lactalbumin powder of 6 weight %；The white sugar of 8 weight %；And 0.1 weight % leaven, leaven include protect
Plus Leah lactic acid bacteria and streptococcus thermophiluss.Inventor screens the addition obtaining each raw material and leaven kind after many experiments
Class, thus, Greece's Yoghourt according to embodiments of the present invention can have further splendid flavor taste, preferable stability,
More rich nutrition, more probiotic bacteria or being capable of preferable serialization commercial production.
According to embodiments of the invention, after raw material is fermented, micronization processes are carried out to obtained tunning, its
In, micronization processes adopt the shear pump that rotating speed is 3000rpm～4000rpm.Using shear pump, the Yoghourt after fermentation is carried out carefully
Change is processed, it is possible to obtain exquisite quality is smooth, the product that has good stability, successfully solves finished product coarse mouthfeel and milk surum separates out
Serious problem it is often more important that, refined using shear pump, material can be enable stoppingly not flow.Prior art
Middle majority is refined using blender, needs to set mixing speed and mixing time, the restriction of mixing time makes each product
There is temporary transient pause, this dead time is the mixing time of front sample, but this pause can cause before being refined
Subsequent sample is piled up, and affects whole technique.According to embodiments of the invention, sample can continuously enter shear pump, cut
Complete in the presence of shear force to refine, overcome the sample stacking that the refinement of each sample discontinuity causes.Inventor is through many experiments
Optimize and obtain rotating speed for 3000rpm-4000rpm, when shear rate is less than 3000rpm, the sample particle sense after process is bright
Aobvious, quality structure is coarse, and mouthfeel is not good；When shear rate is higher than 4000rpm, the products'texture after process is thin, no piles up
Sense, in the shelf-life, product stability is poor.Thus, Greece's Yoghourt according to embodiments of the present invention can have splendid further
Flavor taste, preferable stability, more rich nutrition, more probiotic bacteria or being capable of preferable serialization commercial production.
The term " shear pump " being used in the present invention is known to the skilled person, and its operation principle is mainly profit
With shear pump, kinetic energy is brought with its higher linear velocity and high frequency mechanical effect, so that material is sheared, be centrifuged extruding, liquid layer
The comprehensive functions such as friction, shock tear and turbulent flow, thus reach the effect of dispersion, grinding, emulsifying.Shear pump can pass through
Commercially available approach obtains, and according to embodiments of the present invention, shear pump maximum (top) speed is 4800r/min, and power is 11kw.
According to embodiments of the invention, Greece's Yoghourt has protein content and at least 1200mPa s of 4～8 weight %
Viscosity.Greece's Yoghourt has higher protein content and smooth fine and smooth mouthfeel, and thus, according to embodiments of the present invention is uncommon
Cured Yoghourt can have further splendid flavor taste, preferable stability, more rich nutrition, more probiotic bacteria or
Person being capable of preferable serialization commercial production.
The term " viscosity " being used in the present invention is known to the skilled person, and is the thing of tolerance fluid viscosity size
Reason amount.According to embodiments of the invention, the present invention is using the viscometer selected from Rheomat model, rotor sleeve model
H-CC27.
The method of preparation Greece Yoghourt
In a second aspect of the present invention, the present invention proposes a kind of method preparing Greece's Yoghourt, referring to Fig. 1, according to the present invention
Embodiment, the method includes：
S100 mixes：
Milk, milk protein powder, lactalbumin powder and white sugar are mixed.The interpolation of milk protein powder can substantially carry
The Consistency of high Yoghourt and accumulation sense, improve the problem of product milk surum precipitation.The interpolation of lactalbumin powder can improve product
Local flavor quality structure, improves the nutritive value of Yoghourt simultaneously.Thus, the method institute of preparation Greece Yoghourt according to embodiments of the present invention
The Greece's Yoghourt obtaining can have splendid flavor taste, preferable stability, more rich nutrition, more further
Probiotic bacteria or being capable of preferable serialization commercial production.
According to embodiments of the invention, in the step s 100, milk is preheated to after 40～45 degrees Celsius, adds in milk
Milk protein powder, lactalbumin powder and white sugar, and after stirring 10～15 minutes, be hydrated 20～30 minutes.Milk is carried out
Add other raw materials to improve the dissolubility of raw material so as to mixing can fully be dissolved after preheating.Thus, according to the present invention
Greece's Yoghourt obtained by the method for preparation Greece Yoghourt of embodiment can have splendid flavor taste, preferably further
Stability, more rich nutrition, more probiotic bacteria or being capable of preferable serialization commercial production.
S200 homogenizing：
Obtained mixture in step S100 is carried out sterilization treatment.
According to embodiments of the invention, sterilization treatment is at a temperature of 60～70 degrees Celsius, carries out under the pressure of 15～20MPa
's.The purpose in Greece's Yoghourt preparation process, milk being carried out homogenizing is that lipochondrion is broken into less Oil globule, and all
Even it is dispersed in breast.Inventor finds through many experiments, under this processing condition, can be effectively prevented fat floating,
Make protein etc. uniformly be attached to fat surface, improve the nutritive value of breast, and make mouthfeel finer and smoother smooth, additionally, by
Increase in fat number purpose, increased refraction in Greece's Yoghourt for the light and reflection chance, so that Greece's Yoghourt color is become more
In vain, more homogeneous, glossiness is higher.Thus, the Greece obtained by the method for preparation Greece Yoghourt according to embodiments of the present invention
Yoghourt can have further splendid flavor taste, preferable stability, more rich nutrition, more probiotic bacteria or
Being capable of preferable serialization commercial production.
The term " homogenizing " being used in the present invention is known to the skilled person, and homogenizer with high pressure reciprocating pump is
Power transmission and material conveying mechanism, material is delivered to operating valve (one-level homogenizing valve and two grades of Emulsified valves) part.Wait to locate
Reason material, during by operating valve, produces strong shearing, shock and cavitation under high pressure, so that liquid
Material or the solid particle with liquid as carrier obtain micronization.According to embodiments of the invention, homogenizer can be using choosing
From the homogenizer of Pasteurizer-A-6, power is 100.8KW.
S300 sterilizes：
The obtained mixture through sterilization treatment in step S200 is carried out sterilization processing.
According to embodiments of the invention, sterilization processing is to carry out under 90-95 degree Celsius 5 minutes.Sterilized before fermentation,
Harmful miscellaneous bacteria can be killed, prevent miscellaneous bacteria metabolism in sweat from making product impure or even rotten, or the bacterium of miscellaneous bacteria and inoculation strives
Take fermentation raw material and vivosphere by force, the bacterium breeding of suppression inoculation, thus affect quality and the yield of product.Inventor is through excessive
Amount experiment draws this sterilization conditions, can effectively kill harmful bacteria with this understanding, will not destroy the nutritional labeling of raw material again,
It is further ensured that the nutritive value of Greece's Yoghourt.According to embodiments of the invention, sterilization processing be using heating sterilization at
Reason.Thus, the Greece's Yoghourt obtained by the method for preparation Greece Yoghourt according to embodiments of the present invention can have pole further
Good flavor taste, preferable stability, more rich nutrition, more probiotic bacteria or being capable of preferably continuous chemical industry
Produce.
S400 ferments：
Obtained the adding leaven in the mixture of sterilization processing and fermented in step S300.
According to embodiments of the invention, the mixture through sterilization processing is cooled to interpolation leaven after 40-43 degree Celsius,
And ferment is to be 4.50-4.65 in 40-43 degree Celsius of bottom fermentation to pH value.The purpose of cooling is to prevent from excessive temperature from destroying to send out
The fermentation character of ferment agent strain, affects sweat.Terminate when pH is for 4.50-4.65 to ferment, be rich in rich in Greece's Yoghourt
Rich nutritional labeling, thalline has stronger prebiotic effect.Thus, the side of preparation Greece Yoghourt according to embodiments of the present invention
Greece's Yoghourt obtained by method can have splendid flavor taste, preferable stability, more rich nutrition, relatively further
Many probiotic bacterias or being capable of preferable serialization commercial production.
S500 refines：
Obtained tunning in step S400 is carried out micronization processes, to obtain Greece's Yoghourt, wherein, milk, cattle
The consumption of milk proem powder, lactalbumin powder, white sugar and leaven is limited using previously mentioned Greece Yoghourt.At refinement
Reason can obtain the product that exquisite quality is smooth, have good stability, and successfully solution finished product coarse mouthfeel, milk surum precipitation are serious
Problem.Thus, the Greece's Yoghourt obtained by the method for preparation Greece Yoghourt according to embodiments of the present invention can have further
Splendid flavor taste, preferable stability, more rich nutrition, more probiotic bacteria or being capable of preferably continuous chemical industry
Industry produces.
According to embodiments of the invention, micronization processes are carried out using shear pump.According to another embodiment of the invention, shear
The rotating speed of pump is 3000～4000rpm.Micronization processes are carried out to the Greece's Yoghourt after fermentation using shear pump, it is possible to obtain quality
Product that is moist, having good stability, successfully solves finished product coarse mouthfeel, and milk surum separates out serious problem.Inventor's warp
Cross a large amount of optimum experimental to obtain rotating speed is 3000rpm-4000rpm, when shear rate is less than 3000rpm, the sample after process
Substantially, quality structure is coarse, and mouthfeel is not good for product granular sensation；When shear rate is higher than 4000rpm, the products'texture after process is dilute
Thin, no pile up sense, in the shelf-life, product stability is poor.Thus, the method for preparation Greece Yoghourt according to embodiments of the present invention
Obtained Greece's Yoghourt can have splendid flavor taste, preferable stability, more rich nutrition, more further
Probiotic bacteria or being capable of preferable serialization commercial production.
According to embodiments of the invention, micronization processes are carried out in the case that material does not stop flowing.Inventor passes through big
Amount experiment screening carries out micronization processes to using shear pump, can make the non-stop motion of material.Most employings in prior art
Blender is refined, and the use of the shortcoming that high speed agitator is stirred is to need to set mixing speed and mixing time, stirring
The restriction of time makes temporary transient pause in process of producing product, and this dead time is the mixing time of sample, but
This pause can lead to product to cannot be carried out continuous prodution, impact production capacity and production efficiency.According to embodiments of the invention,
Sample can continuously enter shear pump, completes to refine in the presence of shearing force, overcome the refinement of each sample discontinuity and cause
Sample stacking.Thus, the Greece's Yoghourt obtained by the method for preparation Greece Yoghourt according to embodiments of the present invention can enter one
Step has splendid flavor taste, preferable stability, more rich nutrition, more probiotic bacteria or can preferably connect
Continuous chemical industry produces.
According to embodiments of the invention, the Greece's Yoghourt obtaining also needs last handling process, including beating after cold, fill and cold preservation
Ripe process, wherein, beating cold and pouring process is：The Greece obtaining Yoghourt is cooled to 18-20 DEG C, beat cold after Greece acid
Fill in surge tank squeezed into by milk, and cold preservation After-ripening is：By the product after fill in 2-6 DEG C of environment cold preservation after-ripening 12-18h.
Inventor's discovery can effectively be prepared previously described using the method for preparation Greece Yoghourt according to embodiments of the present invention
Greece's Yoghourt.
To sum up, according to embodiments of the invention, Greece of the present invention Yoghourt and preparation method thereof has at least one of advantages below：
1st, according to embodiments of the invention, the interpolation of milk protein powder not only can improve the protein content of product and total solid
Thing content, gives the mellow mouthfeel of product and good stability, furthermore, it is possible to significantly improve the stiff of Greece's Yoghourt simultaneously
Degree and accumulation sense, improve the problem of product milk surum precipitation.
2nd, according to embodiments of the invention, the interpolation of lactalbumin powder can improve the local flavor quality structure of Greece's Yoghourt, gives it dense
As the local flavor of Yu Chunzheng and butterfat, fine and smooth smooth mouthfeel, gives its good glossiness simultaneously, further, it is also possible to improve acid
The nutritive value of milk.
3rd, according to embodiments of the invention, the present invention to prepare Greece's Yoghourt, very great Cheng using the direct method adding egg albumen powder
Production technology operating procedure is simplified on degree, also improves product production rate simultaneously.
4th, according to embodiments of the invention, the present invention is refined using shear pump, and shear rate is defined, permissible
Obtain the product that exquisite quality is smooth, have good stability, successfully solve finished product coarse mouthfeel, milk surum separates out serious problem.
Greece's Yoghourt can be enable to carry out serialization commercial production additionally, carrying out refinement using shear pump.
5th, according to embodiments of the invention, present invention interpolation leaven carries out fermentation process and obtains Greece's Yoghourt, not only can carry
For probiotic bacteria, to promote human body intestinal canal health after edible, and, form multiple nutrient substance during probiotics fermention,
There is provided multiple nutritional components for Greece's Yoghourt further.
Below in conjunction with embodiment, the solution of the present invention is explained.It will be understood to those of skill in the art that following enforcement
Example is merely to illustrate the present invention, and should not be taken as limiting the scope of the invention.Unreceipted particular technique or condition in embodiment,
Carry out according to the technology described by document in the art or condition or according to product description.Agents useful for same or instrument are not noted
Bright production firm person, be can by city available from conventional products.
Embodiment 1
The assay method of Greece's Yoghourt viscosity：
Using the viscometer of Rheomat model, rotor sleeve model H-CC27, select 64 rotors, rotor is inserted 20
In gram testing sample, until testing sample submergence supratrochlear depression groove.Rotating speed in 9～11 degrees Celsius of temperature and 64 revolutions per seconds
Under carry out 8～15 seconds, reading after viscosity stabilization, each sample carries out three parallel tests, calculates meansigma methodss.
The protein content of Greece's Yoghourt is detected according to the method for standard GB/T 5009.5.
The fat content of Greece's Yoghourt is detected according to the method for standard GB/T 5413.3.
Embodiment 2
Method preparation Greece Yoghourt according to this embodiment：
(1) mix
The milk of 900 weight portions is preheated to 40 degrees Celsius, in the milk of preheating, adds 80 weight portion white sugars, 15 weights
Amount part milk protein powder MPC-77 and 5 weight portion lactalbumin powder WPC-45, stirring 10min makes raw material mix homogeneously,
Stop stirring, be hydrated 30min.
(2) homogenizing
Obtained mixture in step (1) is carried out homogenizing under 60 DEG C, 20MPa pressure.
(3) sterilize
The obtained mixture through sterilization treatment in step (2) is carried out sterilization processing, sterilization temperature is 95 DEG C, when
Long 5 minutes.
(4) ferment
To in step (3), the obtained mixture through sterilization processing is cooled to 40 degrees Celsius, adds 0.1 weight portion and protects
Plus the streptococcus thermophiluss of Leah lactobacilluss and 0.4 weight portion, 40 degrees Celsius of bottom fermentations are to pH value 4.55.
(5) refine
Tunning is carried out micronization processes using shear pump, the rotating speed of shear pump is 3000rpm, obtains Greece's Yoghourt.
(6) play cold and fill
Greece's Yoghourt is cooled to 18 DEG C, beat cold after mixture squeeze into fill in surge tank.
(7) cold preservation after-ripening
By the product after fill in 2 DEG C of environment cold preservation after-ripening 12h.
Embodiment 3
Method preparation Greece Yoghourt according to this embodiment：
(1) mix
The milk of 880 weight portions is preheated to 42 degrees Celsius, in the milk of preheating, adds 70 weight portion white sugars, 30 weights
Amount part milk protein powder MPC-70,10 weight portion milk protein powder MPC-60 and 10 weight portion lactalbumin powder WPC-52,
Stirring 15min makes raw material mix homogeneously, stops stirring, is hydrated 25min.
(2) homogenizing
Obtained mixture in step (1) is carried out homogenizing under 65 DEG C, 18MPa pressure.
(3) sterilize
The obtained mixture through sterilization treatment in step (2) is carried out sterilization processing, sterilization temperature is 90 DEG C, when
Long 5 minutes.
(4) ferment
To in step (3), the obtained mixture through sterilization processing is cooled to 42 degrees Celsius, adds 0.16 weight portion and protects
Plus the streptococcus thermophiluss of Leah lactobacilluss and 0.64 weight portion, 42 degrees Celsius of bottom fermentations are to pH value 4.60.
(5) refine
Tunning is carried out micronization processes using shear pump, the rotating speed of shear pump is 3500rpm, obtains Greece's Yoghourt.
(6) play cold and fill
Greece's Yoghourt is cooled to 20 DEG C, beat cold after mixture squeeze into fill in surge tank.
(7) cold preservation after-ripening
By the product after fill in 4 DEG C of environment cold preservation after-ripening 12h.
Embodiment 4
Method preparation Greece Yoghourt according to this embodiment：
(1) mix
The milk of 810 weight portions is preheated to 45 degrees Celsius, in the milk of preheating, adds 80 weight portion white sugars, 50 weights
Amount part milk protein powder MPC-77,40 weight portion lactalbumin powder WPC-45 and 20 weight portion lactalbumin powder WPC-52,
Stirring 12min makes raw material mix homogeneously, stops stirring, is hydrated 28min.
(2) homogenizing
Obtained mixture in step (1) is carried out homogenizing under 70 DEG C, 16MPa pressure.
(3) sterilize
The obtained mixture through sterilization treatment in step (2) is carried out sterilization processing, sterilization temperature is 93 DEG C, when
Long 5 minutes.
(4) ferment
To in step (3), the obtained mixture through sterilization processing is cooled to 43 degrees Celsius, adds 0.2 weight portion and protects
Plus the streptococcus thermophiluss of Leah lactobacilluss and 0.8 weight portion, 43 degrees Celsius of bottom fermentations are to pH value 4.65.
(5) refine
Tunning is carried out micronization processes using shear pump, the rotating speed of shear pump is 3800rpm, obtains Greece's Yoghourt.
(6) play cold and fill
Greece's Yoghourt is cooled to 19 DEG C, beat cold after mixture squeeze into fill in surge tank.
(7) cold preservation after-ripening
By the product after fill in 6 DEG C of environment cold preservation after-ripening 18h.
Embodiment 5
Method preparation Greece Yoghourt according to this embodiment：
(1) mix
The milk of 852 weight portions is preheated to 43 degrees Celsius, to preheating milk in add 100 weight portion white sugars, 30
Weight portion milk protein powder MPC-70,10 weight portion milk protein powder MPC-60,8 weight portion lactalbumin powder WPC-52,
Stirring 15min makes raw material mix homogeneously, stops stirring, is hydrated 25min.
(2) homogenizing
Obtained mixture in step (1) is carried out homogenizing under 70 DEG C, 20MPa pressure.
(3) sterilize
The obtained mixture through sterilization treatment in step (2) is carried out sterilization processing, sterilization temperature is 93 DEG C, when
Long 5 minutes.
(4) ferment
To in step (3), the obtained mixture through sterilization processing is cooled to 42 degrees Celsius, adds 0.2 weight portion and protects
Plus the streptococcus thermophiluss of Leah lactobacilluss and 0.8 weight portion, 42 degrees Celsius of bottom fermentations are to pH value 4.58.
(5) refine
Tunning is carried out micronization processes using shear pump, the rotating speed of shear pump is 4000rpm, obtains Greece's Yoghourt.
(6) play cold and fill
Greece's Yoghourt is cooled to 20 DEG C, beat cold after mixture squeeze into fill in surge tank.
(7) cold preservation after-ripening
By the product after fill in 4 DEG C of environment cold preservation after-ripening 15h.
Embodiment 6
Method preparation Greece Yoghourt according to this embodiment：
(1) mix
The milk of 845 weight portions is preheated to 42 degrees Celsius, in the milk of preheating, adds 85 weight portion white sugars, 30 weights
Amount part milk protein powder MPC-77,25 weight portion lactalbumin powder WPC-45,15 weight portion lactalbumin powder WPC-52,
Stirring 15min makes raw material mix homogeneously, stops stirring, is hydrated 30min.
(2) homogenizing
Just obtained in step (1) mixture carries out homogenizing under 68 DEG C, 18MPa pressure.
(3) sterilize
The obtained mixture through sterilization treatment in step (2) is carried out sterilization processing, sterilization temperature is 95 DEG C, when
Long 5 minutes.
(4) ferment
To in step (3), the obtained mixture through sterilization processing is cooled to 42 degrees Celsius, adds 0.2 weight portion and protects
Plus the streptococcus thermophiluss of Leah lactobacilluss and 0.8 weight portion, 42 degrees Celsius of bottom fermentations are to pH value 4.55.
(5) refine
Tunning is carried out micronization processes using shear pump, the rotating speed of shear pump is 3500rpm, obtains Greece's Yoghourt.
(6) play cold and fill
Greece's Yoghourt is cooled to 20 DEG C, beat cold after mixture squeeze into fill in surge tank.
(7) cold preservation after-ripening
By the product after fill in 4 DEG C of environment cold preservation after-ripening 12h.
Comparative example 1-6
According to the method preparation Greece Yoghourt of embodiment 2, difference is, in step (5), the rotating speed of shear pump is respectively
1000rpm, 1500rpm, 2000rpm, 2500rpm, 4200rpm and 4500rpm.
Comparative example 7
According to the method preparation Greece Yoghourt of embodiment 2, difference is, without milk protein powder MPC-77.
Comparative example 8
According to the method preparation Greece Yoghourt of embodiment 2, difference is, without lactalbumin powder WPC-45.
Embodiment 7
Measure protein content, fat content and its viscosity in Greece's Yoghourt that embodiment 2-6 and ratio 1-8 obtain respectively,
Measurement result is as shown in table 1.
Table 1 protein content, fat content and viscosity
Result shows, Greece's Yoghourt protein content, fat content and viscosity that embodiment 2-6 obtains are satisfied by product requirement,
The viscosity of Greece's Yoghourt that comparative example 7 obtains is significant lower, shows that milk protein powder has important shadow to the viscosity of Greece's Yoghourt
Ring.
Embodiment 8
The state of Greece's Yoghourt and mouthfeel that comparing embodiment 2-6 and ratio 1-8 obtain, result is as shown in table 2.
Result shows, when shearing revolution speed less than 3000rpm, the products taste after process is coarse, product system albumen
Grain is substantially；When shearing revolution speed higher than 4000rpm, products'texture is thin, no piles up sense；
The state of table 2 Greece's Yoghourt and mouthfeel
Embodiment 9
Respectively Greece's Yoghourt that embodiment 2-6 and ratio 1-8 obtain is preserved 30 days at 4 deg. celsius, observe it stable
Property, result is as shown in table 3.
The stability of table 3 Greece's Yoghourt
Result shows, 4 degrees Celsius of lower preservations 30 days, and the quality structure of Greece's Yoghourt that embodiment 2-6 obtains is moist, local flavor
Strong；Having good stability of final products, does not have protein body and milk surum precipitation phenomenon.However, comparative example 1-4 obtains
Yoghourt products quality structure coarse, Yoghourt products quality structure that comparative example 5-8 obtains is fine and smooth, but in the shelf-life, product stability is poor,
Milk surum is had to separate out.
Embodiment 10
By Greece's Yoghourt of above example 2-6 preparation, carry out taste tests.Concrete grammar is：By 50 randomly selected
The personnel of judging carry out product special flavour test (also referred to as " taste tests ").Wherein, local flavor test adopts point system：Point system
With the numeral method to evaluate product or product attribute for the marking, finally with average mark number determine for sequence good and bad, using 1-9
Divide and make, 1：Especially do not like 9：Miss potter；Assessment item includes：Dilute denseness, sophistication, smoothness, sour-sweet
Than, local flavor and overall assessment.Test result is as shown in table 4.
Result shows, each index score of the product of embodiments of the invention is all not less than 8.0, and overall assessment is above 8.0,
Illustrate that product obtains liking of most people in taste and flavor, liked by consumer.Additionally, embodiment 4 is total
Body evaluates highest, and its technological parameter is optimum, shows its acceptance highest, is easily liked by consumer.
In the description of this specification, reference term " embodiment ", " another embodiment ", " some embodiments ",
The description of " example ", " specific example " or " some examples " etc. mean with reference to this embodiment or example description concrete
Feature, structure, material or feature are contained at least one embodiment or the example of the present invention.In this manual, right
The schematic representation of above-mentioned term is not necessarily referring to identical embodiment or example.And, the specific features of description, structure,
Material or feature can combine in any one or more embodiments or example in an appropriate manner.
Although an embodiment of the present invention has been shown and described, it will be understood by those skilled in the art that：Without departing from
Multiple changes, modification, replacement and modification can be carried out to these embodiments in the case of the principle of the present invention and objective, this
Bright scope is limited by claim and its equivalent.
Claims (10)
1. a kind of Greece Yoghourt is it is characterised in that gross weight based on described Greece Yoghourt, the raw material bag of described Greece Yoghourt
Include：
The milk of 81～90 weight %；
The milk protein powder of 1～5 weight %；
The lactalbumin powder of 0.5～6 weight %；
The white sugar of 7～10 weight %；And
The leaven of 0.05～0.1 weight %.
2. Greece according to claim 1 Yoghourt it is characterised in that
The protein content of described milk protein powder is at least 60 weight %, and optionally, described milk protein powder includes being selected from
At least one of MPC-60, MPC-70 and MPC-77；
The protein content of described lactalbumin powder is at least 45 weight %, and optionally, described lactalbumin powder includes being selected from
At least one of WPC-45 and WPC-52；
Described raw material includes the milk protein powder of 4.5 weight % and the lactalbumin powder of 6 weight %.
3. Greece according to claim 1 Yoghourt is it is characterised in that described leaven is included selected from following at least one
Kind：
Lactobacillus bulgaricus；Streptococcus thermophiluss；Bacillus acidophilus；Bacillus bifiduss；Lactobacillus helveticuss；Lactobacillus casei；
Lactobacillus paracasei；Lactobacillus plantarum；And lactobacillus rhamnosuss.
4. Greece according to claim 1 Yoghourt is it is characterised in that gross weight based on described Greece Yoghourt, described
The raw material of Greece's Yoghourt includes：
The milk of 81 weight %；
The milk protein powder of 4.5 weight %；
The lactalbumin powder of 6 weight %；
The white sugar of 8 weight %；And
The leaven of 0.1 weight %, described leaven includes Lactobacillus bulgaricus and streptococcus thermophiluss.
5. Greece according to claim 1 Yoghourt is it is characterised in that after fermenting to described raw material, to gained
To tunning carry out micronization processes, wherein, described micronization processes adopt rotating speed be 3000rpm～4000rpm shear pump.
6. Greece according to claim 1 Yoghourt is it is characterised in that described Greece Yoghourt has the egg of 4～8 weight %
The viscosity of white matter content and at least 1200mPa s.
7. a kind of method of the Greece's Yoghourt prepared described in any one of claim 1～6 is it is characterised in that include：
(1) milk, milk protein powder, lactalbumin powder and white sugar are mixed；
(2) obtained mixture in step (1) is carried out sterilization treatment；
(3) the obtained mixture through described sterilization treatment in step (2) is carried out sterilization processing；
(4) add described leaven in the obtained mixture through described sterilization processing in step (3) and carry out sending out
Ferment；And
(5) obtained tunning in step (4) is carried out micronization processes, to obtain described Greece Yoghourt,
Wherein, described milk, described milk protein powder, the use of described lactalbumin powder, described white sugar and described leaven
Amount such as any one of claim 1～6 is limited.
8. method according to claim 7 is it is characterised in that in step (1), described milk is preheated to 40～45
After degree Celsius, add described milk protein powder, described lactalbumin powder and described white sugar in described milk, and stir 10～15
After minute, it is hydrated 20～30 minutes,
In step (2), described sterilization treatment is at a temperature of 60～70 degrees Celsius, carries out under the pressure of 15～20MPa
,
In step (3), described sterilization processing is to carry out under 90-95 degree Celsius 5 minutes,
In step (4), the described mixture through sterilization processing is cooled to after 40-43 degree Celsius and adds described leaven,
And described fermentation is to be 4.50-4.65 in 40-43 degree Celsius of bottom fermentation to pH value.
9. method according to claim 7 is it is characterised in that described micronization processes are carried out using shear pump, described cuts
The rotating speed cutting pump is 3000～4000rpm.
10. method according to claim 7 is it is characterised in that described micronization processes are not stop flowing in material
In the case of carry out.
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| CN107996704A (en) * | 2017-12-22 | 2018-05-08 | 光明乳业股份有限公司 | A kind of method for preparing Greek style Yoghourt and the Greek style Yoghourt prepared |
| CN108064944A (en) * | 2018-01-25 | 2018-05-25 | 江苏神华药业有限公司 | A kind of probiotic beverage for adjusting intestinal flora and preparation method thereof |
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| CN107980904A (en) * | 2017-12-22 | 2018-05-04 | 光明乳业股份有限公司 | A kind of fatty high protein fermentation breast and its production method |
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| CN108157504A (en) * | 2017-12-22 | 2018-06-15 | 光明乳业股份有限公司 | The fatty high protein fermentation breast of one kind zero and its production method |
| CN108064944A (en) * | 2018-01-25 | 2018-05-25 | 江苏神华药业有限公司 | A kind of probiotic beverage for adjusting intestinal flora and preparation method thereof |
| CN108719491A (en) * | 2018-05-05 | 2018-11-02 | 石家庄君乐宝乳业有限公司 | Sports type lactobacillus beverage with immunity enhancing function and preparation method thereof |
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| CN111227036A (en) * | 2018-11-29 | 2020-06-05 | 内蒙古伊利实业集团股份有限公司 | Method for preparing yoghourt |
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Effective date of registration: 20200825 Address after: 11 Minfeng Road, Jingbin Industrial Park, Wuqing District, Tianjin Patentee after: MENGNIU DAIRY PRODUCTS (TIANJIN) Co.,Ltd. Address before: Helingeer Shengle Economic Zone Hohhot city the Inner Mongolia Autonomous Region 011500 Patentee before: Inner Mongolia Mengniu Dairy (Group) Co.,Ltd. |