CN106417878A - Soft yogurt ice cream and preparation method thereof - Google Patents
Soft yogurt ice cream and preparation method thereof Download PDFInfo
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- CN106417878A CN106417878A CN201610793935.9A CN201610793935A CN106417878A CN 106417878 A CN106417878 A CN 106417878A CN 201610793935 A CN201610793935 A CN 201610793935A CN 106417878 A CN106417878 A CN 106417878A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G9/363—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
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Abstract
The present invention discloses soft yogurt ice cream and belongs to the technical field of dairy product processing. The soft yogurt ice cream is prepared from the following raw materials in percentages by weight: 70-80% of raw milk, 15-20% of white granulated sugar, 1-3% of skim milk powder, 1-7% of single cream, 1-5% of anhydrous milk fat, 0.3-0.6% of a stabilizer, 0.2-0.4% of an emulsifier, and 1.5-2.5% of fermentation lactic acid bacteria. The fermentation lactic acid bacteria are lactic acid bacteria resistant to high sugar concentration of 20% or more and screened from buffalo milk, dairy cakes and dairy fans in Dali areas. The soft yogurt ice cream is prepared by the following steps: (1) fermentation liquid preparing; (2) low-speed demulsificating; (3) sealed packaging; (4) aging; and (5) cake preparing. The soft yogurt ice cream has the beneficial effects of being not likely to produce ice dregs and aggregated particles, being strong in yogurt ice cream melting resistance, etc.
Description
Technical field
The invention belongs to milk product processing technology field is and in particular to a kind of soft Yoghourt ice-cream and preparation method thereof.
Background technology
Prior art discloses a kind of preparation method (application number of fermented yoghourt ice cream：201510386971.9, open
Day：On September 23rd, 2015), its preparation method is to be mixed in proportion water, milk powder, butter, white sugar, stabilizer as raw material
And be uniformly dissolved, then by mixed material heating and carry out sterilization treatment, add fermented yoghourt well prepared in advance afterwards, then fill into water
Stir after point, after mixing, cross homogenizer, after lower the temperature through plate type heat exchanger and send into aging in aging tank, aging after through solidifying
Freeze, hardening is made.This method, by preparing milk feed liquid and two stages of fermented yoghourt, makes fermentation again after they are mixed
Yoghourt ice-cream.This method be equivalent to will be good for Yoghourt fermentation after, as ice cream raw material add, wherein Yoghourt is only used as portion
Distribution material adds, the Yoghourt ice-cream yoghourt-flavored made thin it is impossible to meet the mouthfeel demand of consumer, and in the method
Do not use emulsifying agent, stabilizer also simply selects common agar or gelatin, therefore emulsifying and stablizing effect is poor, so in cake processed
During be easy for producing ice slag and become the problem of small particle with protein aggregation.And because Yoghourt ice-cream sugar content is higher,
Common fermentation agent cannot be survived under high sugar hyperosmosises environment, or vigor reduction is unable to normal fermentation, therefore can not be using acid
Conventional streptococcus thermophiluss and Lactobacillus bulgaricus in milk fermentation, will must select resistance to high saccharolactic acid strain, but existing market
On poor as the resistance to high sugar Performance comparision of external import direct yoghourt strain of commercialization, lead to the fermentation base material curdled milk time long,
And after fermenting, tart flavour and local flavor are bad, are not appropriate for the making of soft Yoghourt ice-cream it is therefore necessary to filter out suitable soft
The resistance to high saccharolactic acid strain of matter Yoghourt ice-cream feature.
Content of the invention
It is an object of the invention to provide a kind of soft Yoghourt ice-cream, the problem that it solves is to be difficult to produce in manufacturing process
Give birth to ice slag, be not likely to produce aggregated particle thing, the Yoghourt ice-cream thawing resistance of production is strong.
For achieving the above object, the present invention adopts following technical proposals：A kind of soft Yoghourt ice-cream it is characterised in that
It is that raw material including following weight percentage ratio is made:Raw milk 70-80%, white sugar 15-20%, skimmed milk powder 1-3%,
Dilute cream 1-7%, anhydrous butter oil 1-5%, stabilizer 0.3-0.6%, emulsifying agent 0.2-0.4%, fermentation lactic acid strain 1.5-
2.5%, described stabilizer is by guar gum, pectin, gelatin by weight 1：1：1 mixes, and described emulsifying agent is
By single diglycerine fatty acid ester and diacetyl tartarate list diglycerol fat by weight 1：1 mixes, described zymocyte
Kind it is the lactic acid bacteria bacterium of resistance to more than 20% high glucose concentration obtaining through screening buffalo milk from Dali, dairy cake and breast fan
Kind, this soft Yoghourt ice-cream is obtained by the method for following step：
(1) fermentation liquid preparation：Mixed liquor will be obtained after above-mentioned raw materials mixing preparation, then carry out homogenizing sterilization, by homogenizing
Mixed liquor after sterilization is cooled to 42-45 DEG C, adds fermented bacterium, heat-preservation fermentation 6h under the conditions of 40-43 DEG C, fermentation is obtained
Liquid；
(2) low speed breakdown of emulsion：During breakdown of emulsion mixing speed be 26 turns/min, the breakdown of emulsion time be 3-5min, after fermentation liquid is passed through
Cooling plate is cooled to 20-28 DEG C, and to be installed feed liquid is obtained；
(3) pack：The feed liquid to be installed being obtained is pumped into filling machine by screw rod packed；
(4) aging：Packaged product feeding freezer is carried out aging, aging temperature and is 0-6 DEG C, ageing time is
12-48h；
(5) make：Carry out cake processed by pouring ice milk machine into behind aging good product Kaifeng, the expansion rate of cake processed is
10-40%, the soft Yoghourt ice-cream temperature made is at -15 DEG C to -10 DEG C.
The pressure of present invention homogenizing when prepared by described step (1) fermentation liquid is 20-22MPa, and homogenizing temperature is 55-75
℃.
Present invention sterilization conditions when prepared by described step (1) fermentation liquid are holding 5min at 95 DEG C.
The screening test method of the lactic acid bacteria culturerss of resistance to more than 20% high glucose concentration of the present invention is as follows：
1st, 40 parts of samples are amounted to as raw material with the buffalo milk of Dali, dairy cake, breast fan, according to the sample of solid or liquid
Processing method, by 9 times of gradient dilutions, from the MRS solid medium separating lactic acid bacillus having added Calcium Carbonate, from MC culture
Base screens Lactococcus.After obtaining monoclonal bacterium colony, tentatively according in colonial morphology, size, molten calcium circle size, color, culture medium
Growth position picking difference appearance features and the larger bacterium colony of molten calcium circle, carry out the preliminary screening of lactic acid bacteria, then to preliminary screening
Lactic acid bacteria carry out lactic acid bacteria 16srRNA identification.
2nd, the method for the 16srRNA identification of lactic acid bacteria is：By the preliminary bacterium obtaining Gram-positive, negative catalase
Strain is fixed tentatively as lactic acid bacteria, the then experimental procedure extraction bacterial genomes according to UNI-Q pillar DNA of bacteria extraction agent box, use
The genome that 0.8% agarose gel electrophoresiies observation is extracted.With the genome of bacterial strain that extracts as template；
With using bacterial universal primers 27F (5'-AGAGTTTGATCCTGGCTCAG-3') and 1541R (5'-
TAAGGAGGTGATCCAGCC-3' it is) upstream and downstream primer, using PCR amplification kit, performing PCR is entered with the reaction system of 50 μ L
Reaction.PCR response parameter is：95 DEG C of denaturations 5min, the parameter of 35 circulations be set to 94 DEG C of 30s, 55 DEG C of 30s, 72 DEG C
90s, 72 DEG C of extension 10min.Then log in NCBI gene database, homology analysis comparison carried out to 16srRNA sequencing result,
Carry out Species estimation.The Lactobacillus bulgaricus of acquisition and streptococcus thermophiluss are carried out the curdled milk of defat milk pipe as strains tested
Fermentation test, mitotic stability experiment, the lactic acid bacteria to obtain normal survival and fermentation under high osmotic pressure for the resistance to sugar experiment.
3rd, the preliminary screening protocol of resistance to high saccharolactic acid bacterial strain is：According to different white sugar concentration in defatted milk, sequentially add
The white sugar of different grams, the rear 115 DEG C of sterilizing 20min of mixing.Sugared concentration calculates according to mass percent (w/v).Will be for trying bacterium
It is in 10%, 15%, 20%, 25%, 30% defatted milk that strain is inoculated into sugar content respectively according to 2% inoculum concentration.Culture record is real
Test result, preliminary screening goes out the streptococcus thermophiluss of survival and Lactobacillus bulgaricus in sugary more than 15% defatted milk.?
On the basis of preliminary screening goes out resistance to high saccharolactic acid bacterial strain, it is chosen at sugary 20% and the bacterial strain that can grow above, activate 3-4
Generation, after stable performance according to 2% inoculum concentration, access sugary be 20% defatted milk, carry out fermenting experiment at 42 DEG C, record
The curdled milk time, ferment to 70-80OT takes out and carries out sense organ taste after being put in after-ripening 18h in 4 DEG C of refrigerator, and selection can stably pass
Generation, normal curdled milk, the normal lactic bacteria strain of ferment local-flavor as Yoghourt ice-cream fermented bacterium.
4th, screening test result：
(1) pass through experiment and isolate 12 plants of Lactobacillus bulgaricus and 10 plants of streptococcus thermophiluss, bacterium from 40 parts of samples
The kind of strain and source are shown in Table 1.
Table 1：Strains tested kind and its source
(2) lactic acid bacteria upgrowth situation of bacterial strain in the fluid medium of different sugar concentration is shown in Table 2.In table "+" represent bacterium
Strain growth, "-" representative strain cannot grow.Concrete growth test is shown in Table 2 and table 3.
Table 2：Survival ability in streptococcus thermophiluss 24 hours in the skimmed milk of different sugar concentration
Table 3：Survival ability in Lactobacillus bulgaricus 24 hours in the skimmed milk of different sugar concentration
From table 2 and table 3, filter out 7 plants can under high glucose concentration more than 20% growth resistance to high sugar bacterial strain, wherein 4 plants
For streptococcus thermophiluss G1, G2, G7, G9,3 plants is Lactobacillus bulgaricus L2, L4, L10, takes this 7 plants preliminary resistance to high sugar obtaining
Bacterial strain does further screening experiment.
(3) screening further of resistance to high sugar bacterial strain：7 plants of resistance to high sugar bacterial strains that preliminary screening is obtained, activate 3-4 generation, treat
After stable performance according to 2% inoculum concentration, access sugary be 20% defatted milk, carry out fermenting experiment, experimental result at 42 DEG C
It is shown in Table 4.
Table 4：Fermentation situation in the skimmed milk of 20% sugared concentration
| Sugared concentration 20% | Curdled milk time (h) | 24 hours acidity of fermentation |
| G1 | 11 | 83 |
| G2 | 5.5 | 92 |
| G7 | 6 | 94 |
| G9 | 4 | 102 |
| L2 | 4.5 | 142 |
| L4 | 5 | 139 |
| L10 | 10 | 99 |
As can be seen from Table 4, in the resistance to high sugar bacterial strains of preliminary 7 plants obtaining, G1 the and L10 working up curd time is oversize, fermenting property
Poor；Ferment to take out and be put in after after-ripening 18h in 4 DEG C of refrigerator to 70-80 ° of T and carry out sense organ taste, G9 and L10 local flavor is poor,
It is fine and smooth that the fermentation milk of other bacterial strains has normally sour fragrance, local flavor calibration, free from extraneous odour uniform texture.By testing us
Choose two plants of resistance to high sugar streptococcus thermophiluss G2, G7 and two plants of resistance to high sugar Lactobacillus bulgaricus L2, L4 as palmitic acid of the present invention
The fermented bacterium of milk ice cream.
Compared with prior art, the invention has the beneficial effects as follows：
1st, from the buffalo milk from Dali, dairy cake and breast fan, screening obtains resistance to more than 20% high glucose concentration to the present invention
Lactic acid bacteria culturerss, carry out the external import direct yoghourt strain of substitute goods.By filtering out the preferably curdled milk of strain
Time (4-6h) and fermenting acidity, Lactose is sufficiently converted to lactic acid, make sweet and sour taste, delicate mouthfeel, fermenting aroma strong,
The strong Yoghourt ice-cream of freeze-thaw stability.
2nd, the present invention passes through from unique preparation method, will raw milk, white sugar, emulsifying agent, stabilizer etc. former auxiliary
Through homogenizing after material, dispensing mixing, sterilize and cool down, inoculate the lactic acid bacteria culturerss of resistance to more than 20% high glucose concentration, ferment to one
Fill packing, then aging 10- at 0-6 DEG C after processing through low sheraing breakdown of emulsion, cooling plate cooling after determining acidity
48h, finally carries out cake processed in soft ice-cream machine and makes ice milk.Protein in this technique raw material when making, fat
Fat can fully be opened and is combined with water, and after making fermentation, acidified protein is protected, and oil-in-water structure is converted into water in oil knot
Structure, is just not likely to produce the small particle of ice slag and protein aggregation during cake so processed, make prepared Yoghourt ice-cream drench anti-melting
Property is strong.The present invention also by from suitable stabilizer and emulsifying agent, to solve during Yoghourt fermentation protein aggregation together, no
Method effectively combines more free waters, easily produces a difficult problem for ice slag in late expansion process.
Specific embodiment
With reference to embodiment, the invention will be further described, but is not limited to embodiment.
Embodiment 1
A kind of soft Yoghourt ice-cream, is that the raw material including following weight percentage ratio is made:Raw milk 700kg, white
Saccharum Sinensis Roxb. 200kg, skimmed milk powder 30kg, dilute cream 20kg, anhydrous butter oil 20kg, guar gum 2kg, pectin 2kg, gelatin 2kg, Dan Shuan
Fatty acid glyceride 2kg, diacetyl tartarate list diglycerol fat 2kg and the lactic acid bacteria culturerss 20kg of resistance to 20% sugared concentration.This is soft
Matter Yoghourt ice-cream is obtained by the method for following step：
(1) fermentation liquid preparation：
A) by after raw milk qualified for detection only breast, it is cooled to 6 DEG C, takes raw milk 1000kg, be heated to 65 DEG C, claim
Take the raw milk 700kg after heating, then sequentially add white sugar, skimmed milk powder, dilute cream, anhydrous butter oil, steady by formula consumption
Determine agent and emulsifying agent, stirring while adding, till adjuvant all dissolves, after raw material mixing, obtain mixed liquor.
B) mixed liquor prepared for step a) is preheated to after 55 DEG C and carries out homogenizing, the pressure of homogenizing is 20Mpa, homogenizing
Temperature is 55 DEG C, obtains feed liquid after homogenizing；
C) by feed liquid after homogenizing prepared for step b) through board-like sterilization machine pasteurize, keep under the conditions of 95 DEG C
Then feed liquid after sterilization is cooled to 43 DEG C by 5min；
D) add the lactic acid bacteria culturerss of resistance to 20% sugared concentration in feed liquid after the prepared sterilization of step c), then fully stir
Mix, make lactic acid bacteria dispersed；
E) feed liquid prepared for step d) is fermented, 43 DEG C of fermentation temperature, heat-preservation fermentation 6h, fermenting acidity reaches 75 ° of T
After terminate ferment, feed liquid after being fermented；
(2) feed liquid after fermentation prepared for step e) is carried out low speed breakdown of emulsion, during breakdown of emulsion, mixing speed is 26 turns/min, breakdown of emulsion
Time is 3min, after fermentation liquid passed through to cool down plate be cooled to 26 DEG C, prepared feed liquid to be installed；
(3) feed liquid to be installed that step (2) is obtained is packed；
(4) by step (3) be obtained product send into freezer carry out aging, aging temperature be 6 DEG C, the time be 48h；
(5) pour soft ice-cream machine into behind the sealed product Kaifeng that step (4) is obtained and carry out cake processed, the expansion rate of cake processed is
10%, the soft Yoghourt ice-cream temperature made is -10 DEG C.
Embodiment 2
A kind of soft Yoghourt ice-cream, is that the raw material including following weight percentage ratio is made:Raw milk 800kg, white
Saccharum Sinensis Roxb. 150kg, skimmed milk powder 10kg, dilute cream 10kg, anhydrous butter oil 10kg, guar gum 1kg, pectin 1kg, gelatin 1kg, Dan Shuan
Fatty acid glyceride 1kg, diacetyl tartarate list diglycerol fat 1kg, the lactobacillus inoculation 15kg of the high sugar of resistance to 20% concentration.This is soft
Yoghourt ice-cream is obtained by the method for following step：
(1) fermentation liquid preparation：
A) by after raw milk qualified for detection only breast, it is cooled to 6 DEG C；Take raw milk 1000kg, be heated to 65 DEG C, so
Weigh the raw milk after 800kg heating afterwards, then sequentially add white sugar, skimmed milk powder, dilute cream, anhydrous milk by formula consumption
Oil, stabilizer and emulsifying agent, stirring while adding, till adjuvant all dissolves, after mixing, obtain mixed liquor；
B) mixed liquor prepared for step a) is preheated to 75 DEG C and carries out homogenizing, homogenization pressure is 22Mpa, homogenizing temperature is
75 DEG C, obtain feed liquid after homogenizing；
C) feed liquid after homogenizing prepared for step b) is carried out pasteurize through board-like sterilization machine, keep under the conditions of 95 DEG C
Then feed liquid after sterilization is cooled to 43 DEG C by 5min；
D) lactobacillus inoculation of the high sugar of resistance to 20% concentration will be added in feed liquid after sterilization prepared for step c), then fully stir
Mix, make lactic acid bacteria dispersed；
E) feed liquid prepared for step d) is fermented, 43 DEG C of fermentation temperature, heat-preservation fermentation 6h, fermenting acidity reaches 75 ° of T
After terminate ferment；
(2) fermentation liquid prepared for step e) is carried out low speed breakdown of emulsion, during breakdown of emulsion, mixing speed is 26 turns/min, the breakdown of emulsion time
For 3min, after fermentation liquid is cooled to 26 DEG C by cooling down plate, to be installed feed liquid is obtained；
(3) feed liquid to be installed that step (2) is obtained is packed；
(4) by step (3) be obtained product send into freezer carry out aging, aging temperature be 0 DEG C, time 10h；
(5) pour soft ice-cream machine into behind the sealed product Kaifeng that step (4) is obtained and carry out cake processed, the expansion rate of cake processed is
40%, the soft Yoghourt ice-cream temperature made is -15 DEG C.
Comparative example 1
With embodiment 1, the stabilizer that except for the difference that comparative example 1 is selected is by acetylation double starch adipate, Sucrose Fatty Acid Ester
Fat acid esters, locust bean gum, three kinds of Ingredient Amount are respectively 2.5kg, 2kg, 1.5kg.
The fermentation situation of the soft Yoghourt ice-cream obtained by embodiment 1 and embodiment 2 is shown in Table 5.
The quality conditions of the soft Yoghourt ice-cream obtained by embodiment 1 and embodiment 2 are shown in Table 6.
The fermentation situation of the soft Yoghourt ice-cream being made using different stabilizers is shown in Table 7.
Table 5：The fermentation situation of the soft Yoghourt ice-cream obtained by embodiment 1 and embodiment 2
Table 6：The quality conditions of the soft Yoghourt ice-cream obtained by embodiment 1 and embodiment 2
Table 7：Make the fermentation situation of soft Yoghourt ice-cream using different stabilizers
Claims (3)
1. a kind of soft Yoghourt ice-cream is it is characterised in that be that raw material including following weight percentage ratio is made:Raw milk
70-80%, white sugar 15-20%, skimmed milk powder 1-3%, dilute cream 1-7%, anhydrous butter oil 1-5%, stabilizer 0.3-
0.6%, emulsifying agent 0.2-0.4%, fermentation lactic acid strain 1.5-2.5%, described stabilizer is by guar gum, pectin, gelatin
By weight 1：1：1 mixes, and described emulsifying agent is double sweet by single diglycerine fatty acid ester and diacetyl tartarate list
Oils and fatss by weight 1：1 mixes, and described fermented bacterium is to pass through buffalo milk from Dali, dairy cake and breast fan
Screen the lactic acid bacteria culturerss of resistance to more than 20% high glucose concentration obtaining, this soft Yoghourt ice-cream is by the method system of following step
?：
(1) fermentation liquid preparation：Mixed liquor will be obtained after above-mentioned raw materials mixing preparation, then carry out homogenizing sterilization, homogenizing is sterilized
Mixed liquor afterwards is cooled to 42-45 DEG C, adds fermented bacterium, heat-preservation fermentation 6h under the conditions of 40-43 DEG C, prepared fermentation liquid；
(2) low speed breakdown of emulsion：During breakdown of emulsion mixing speed be 26 turns/min, the breakdown of emulsion time be 3-5min, after by fermentation liquid pass through cooling
Plate is cooled to 20-28 DEG C, and to be installed feed liquid is obtained；
(3) pack：The feed liquid to be installed being obtained is pumped into filling machine by screw rod packed；
(4) aging：Packaged product feeding freezer is carried out aging, aging temperature and is 0-6 DEG C, ageing time is 12-
48h；
(5) make：Carry out cake processed by pouring ice milk machine behind aging good product Kaifeng into, the expansion rate of cake processed is 10-
40%, the soft Yoghourt ice-cream temperature made is at -15 DEG C to -10 DEG C.
2. as claimed in claim 1 a kind of soft Yoghourt ice-cream it is characterised in that：In the preparation of described step (1) fermentation liquid
The pressure of Shi Junzhi is 20-22MPa, and homogenizing temperature is 55-75 DEG C.
3. as claimed in claim 1 a kind of soft Yoghourt ice-cream it is characterised in that：In the preparation of described step (1) fermentation liquid
When sterilization conditions be at 95 DEG C holding 5min.
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| CN110403053A (en) * | 2019-08-30 | 2019-11-05 | 华南理工大学 | A kind of probiotic acid milk ice cream and preparation method thereof |
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| WO2020076803A1 (en) * | 2018-10-08 | 2020-04-16 | Nutriomix, Inc. | Pasteurized fermented milk prepared with seaweed meal |
| WO2020076792A1 (en) * | 2018-10-08 | 2020-04-16 | Nutriomix, Inc. | Fermented milk prepared with seaweed meal |
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| WO2020076792A1 (en) * | 2018-10-08 | 2020-04-16 | Nutriomix, Inc. | Fermented milk prepared with seaweed meal |
| CN113301805A (en) * | 2018-10-08 | 2021-08-24 | 奥瑞真(Rof)公司 | Pasteurized fermented milk prepared from seaweed powder |
| CN111248275A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Fermented milk and method for producing same |
| CN110403053A (en) * | 2019-08-30 | 2019-11-05 | 华南理工大学 | A kind of probiotic acid milk ice cream and preparation method thereof |
| CN110679721A (en) * | 2019-11-07 | 2020-01-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Unfreezing method of frozen ice cream slurry |
| CN113151369A (en) * | 2021-04-14 | 2021-07-23 | 云南农业大学 | Method for enriching gamma-aminobutyric acid in coffee beans through fermentation |
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