CN106720317A - A kind of sophora bud low sugar yoghurt processing method - Google Patents
A kind of sophora bud low sugar yoghurt processing method Download PDFInfo
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- CN106720317A CN106720317A CN201611043244.3A CN201611043244A CN106720317A CN 106720317 A CN106720317 A CN 106720317A CN 201611043244 A CN201611043244 A CN 201611043244A CN 106720317 A CN106720317 A CN 106720317A
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- sophora bud
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- milk
- leavening
- processing method
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- 241000219784 Sophora Species 0.000 title claims abstract description 38
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 20
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 235000013336 milk Nutrition 0.000 claims abstract description 21
- 239000008267 milk Substances 0.000 claims abstract description 21
- 210000004080 milk Anatomy 0.000 claims abstract description 21
- 235000019202 steviosides Nutrition 0.000 claims abstract description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 8
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 8
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 8
- 239000005720 sucrose Substances 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- 229940013618 stevioside Drugs 0.000 claims abstract description 7
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 5
- 239000012535 impurity Substances 0.000 claims abstract description 5
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 5
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims abstract 3
- 238000001816 cooling Methods 0.000 claims description 8
- 230000003321 amplification Effects 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 238000003199 nucleic acid amplification method Methods 0.000 claims description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 239000001963 growth medium Substances 0.000 claims description 5
- 238000004090 dissolution Methods 0.000 claims description 4
- 239000000839 emulsion Substances 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 239000010977 jade Substances 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 238000005057 refrigeration Methods 0.000 claims description 4
- 239000003381 stabilizer Substances 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- 230000004913 activation Effects 0.000 claims description 3
- 235000020247 cow milk Nutrition 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 4
- 208000034189 Sclerosis Diseases 0.000 abstract description 3
- 210000001367 artery Anatomy 0.000 abstract description 3
- 206010020772 Hypertension Diseases 0.000 abstract description 2
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 2
- 208000019622 heart disease Diseases 0.000 abstract description 2
- 230000002218 hypoglycaemic effect Effects 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 229920001817 Agar Polymers 0.000 abstract 1
- 239000008272 agar Substances 0.000 abstract 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 5
- 244000046101 Sophora japonica Species 0.000 description 3
- 235000010586 Sophora japonica Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 235000011201 Ginkgo Nutrition 0.000 description 1
- 244000194101 Ginkgo biloba Species 0.000 description 1
- 235000008100 Ginkgo biloba Nutrition 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- -1 marennin Substances 0.000 description 1
- 230000002107 myocardial effect Effects 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 150000008130 triterpenoid saponins Chemical class 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The present invention relates to a kind of processing method of Yoghourt, more particularly to a kind of sophora bud low sugar yoghurt processing method.A kind of sophora bud low sugar yoghurt processing method, it is characterised in that including following procedure of processing：Take lactobacillus bulgaricus, streptococcus thermophilus, milk powder, stevioside, sucrose, the sophora bud, CMC-Na, xanthans, agar etc.；Sophora bud removal of impurities, clean after drain, dried in 60 DEG C of drying boxes, size-reduced machine is crushed, and crosses 100 mesh sieves.The sophora bud low sugar yoghurt of the method for the invention processing, will not make one to get fat, and have hypoglycemic, stomach invigorating function, and have auxiliary curative effect to the edible for patients such as body building and weight reducing and diabetes, heart disease, hypertension, artery sclerosis.
Description
Technical field
The present invention relates to a kind of processing method of Yoghourt, more particularly to a kind of sophora bud low sugar yoghurt processing method.
Background technology
The sophora bud is the dry bud of legume Chinese scholartree, containing rutin, triterpenoid saponin, bud of japanese pagoda tree A prime (flavonoids), Chinese scholartree
The materials such as flower meter Yi Su, C prime, tannin, marennin, grease, volatile oil, carbohydrate and vitamin A, to improving myocardial circulation, heat-clearing
The diseases such as removing toxic substances, reducing blood lipid, softening blood vessel, anti-inflammatory kidney tonifying, artery sclerosis have good preventing and treating, and have the work(of face nourishing antidebilitation
Effect.The other sophora bud contains 19 kinds of amino acid, wherein all have in the amino acid sophora bud needed by human, compared with main fruit
Compared with its content is 66.9 times of apple, 32.1 times of orange, 48.1 times of grape；Compared with health treasure matrimony vine, be its 2.16
Times.Sophora bud protein content is up to 19.3%, is 2.2 times of common health food Semen Ginkgo.Scholarly forecast sophora bud drink and its
Serial health product, quickly can the fashionable world.Stevioside is the natural sweetener of extraction in stevioside leaf.Sugariness is sucrose
150-350 times, and heat only has the 11300 of sucrose, pure taste is similar to sucrose, sweet flavor, edible safety, used as sweet
Taste agent part substitutes sucrose not only can reduces cost, moreover it is possible to meet demand of the people to low sugar food.
The content of the invention
The present invention proposes one kind with the sophora bud as auxiliary material, and sugar industry Yoghourt out is substituted with stevioside part, and effect is
A kind of new health care yoghourt.
A kind of sophora bud low sugar yoghurt processing method, it is characterised in that including following procedure of processing：
（1）Take lactobacillus bulgaricus, streptococcus thermophilus, milk powder, stevioside, sucrose, the sophora bud, CMC-Na, xanthans, fine jade
Fat etc.；
（2）Sophora bud removal of impurities, clean after drain, dried in 60 DEG C of drying boxes, size-reduced machine is crushed, and crosses 100 mesh sieves；
（3）Weigh 1g steviosides and add water to 100mL, fully dissolving allotment, filtering, homogeneous, by the sophora bud, milk powder, sugar, stabilizer
Mix by a certain percentage, dissolution filter and after being preheating to 55 DEG C in homogenizer constant pressure homogeneous；
（4）Raw material mixed liquor is heated to 85 DEG C, after maintaining minute, 45 DEG C is rapidly cooled to；
（5）Prepare leavening；
（6）Aseptically, leavening access has been allocated in the emulsion of sterilizing, has been sub-packed in small container after being sufficiently stirred for
Afterwards, culture in 42 DEG C of insulating boxs is put into, when titratable acidity is 65~70, rapid cooling stops fermenting；By the yogurt after cooling
In l~5 DEG C, refrigeration was both obtained.
Preferably, the preparation method of the leavening is as follows：By lactobacillus bulgaricus and the mixture of streptococcus thermophilus
According to 1：1 ratio coordinates, and actication of culture uses cow's milk culture medium, and activation to 42 DEG C of 3~5 h of culture of strain can produce curdled milk again
Tamed, domestication culture medium is the sophora bud 4%, milk 9%, domestication to 42 DEG C of strain culture, 3~5 h can produce the curdled milk to carry out again
Amplification Culture；Amplification Culture is the sophora bud 4%, the homogeneous of milk 9%；Leavening is obtained final product after Amplification Culture, lactic acid bacteria in leavening
Amount is more than 10 8/mL.
The sophora bud low sugar yoghurt of the method for the invention processing, will not make one to get fat, and have hypoglycemic, stomach invigorating function,
And have auxiliary curative effect to the edible for patients such as body building and weight reducing and diabetes, heart disease, hypertension, artery sclerosis.
Specific embodiment
Embodiment 1.
A kind of sophora bud low sugar yoghurt processing method, including following procedure of processing：
（1）Take lactobacillus bulgaricus, streptococcus thermophilus, milk powder, stevioside, sucrose, the sophora bud, CMC-Na, xanthans, fine jade
Fat etc.；
（2）Sophora bud removal of impurities, clean after drain, dried in 60 DEG C of drying boxes, size-reduced machine is crushed, and crosses 100 mesh sieves；
（3）Weigh 1g steviosides and add water to 100mL, fully dissolving allotment, filtering, homogeneous, by the sophora bud, milk powder, sugar, stabilizer
Mix by a certain percentage, dissolution filter and after being preheating to 55 DEG C in homogenizer constant pressure homogeneous；
（4）Raw material mixed liquor is heated to 85 DEG C, after maintaining minute, 45 DEG C is rapidly cooled to；
（5）Prepare leavening；
（6）Aseptically, leavening access has been allocated in the emulsion of sterilizing, has been sub-packed in small container after being sufficiently stirred for
Afterwards, culture in 42 DEG C of insulating boxs is put into, when titratable acidity is 65~70, rapid cooling stops fermenting；By the yogurt after cooling
In l~5 DEG C, refrigeration was both obtained.
Embodiment 2
A kind of sophora bud low sugar yoghurt processing method, including following procedure of processing：
（1）Take lactobacillus bulgaricus, streptococcus thermophilus, milk powder, stevioside, sucrose, the sophora bud, CMC-Na, xanthans, fine jade
Fat etc.；
（2）Sophora bud removal of impurities, clean after drain, dried in 60 DEG C of drying boxes, size-reduced machine is crushed, and crosses 100 mesh sieves；
（3）Weigh 1g steviosides and add water to 100mL, fully dissolving allotment, filtering, homogeneous, by the sophora bud, milk powder, sugar, stabilizer
Mix by a certain percentage, dissolution filter and after being preheating to 55 DEG C in homogenizer constant pressure homogeneous；
（4）Raw material mixed liquor is heated to 85 DEG C, after maintaining minute, 45 DEG C is rapidly cooled to；
（5）The preparation method of the leavening is as follows：By the mixture of lactobacillus bulgaricus and streptococcus thermophilus according to 1：1
Ratio coordinates, and actication of culture uses cow's milk culture medium, and activation to 42 DEG C of 3~5 h of culture of strain can produce curdled milk to be tamed again,
Domestication culture medium is the sophora bud 4%, and milk 9%, domestication to 42 DEG C of 3~5 h of culture of strain can produce curdled milk to be enlarged culture again；
Amplification Culture is the sophora bud 4%, the homogeneous of milk 9%；Leavening is obtained final product after Amplification Culture, lactic acid bacterium amount is more than 10 8 in leavening
Individual/mL；
（6）Aseptically, leavening access has been allocated in the emulsion of sterilizing, has been sub-packed in small container after being sufficiently stirred for
Afterwards, culture in 42 DEG C of insulating boxs is put into, when titratable acidity is 65~70, rapid cooling stops fermenting；By the yogurt after cooling
In l~5 DEG C, refrigeration was both obtained.
Claims (2)
1. a kind of sophora bud low sugar yoghurt processing method, it is characterised in that including following procedure of processing：
（1）Take lactobacillus bulgaricus, streptococcus thermophilus, milk powder, stevioside, sucrose, the sophora bud, CMC-Na, xanthans, fine jade
Fat etc.；
（2）Sophora bud removal of impurities, clean after drain, dried in 60 DEG C of drying boxes, size-reduced machine is crushed, and crosses 100 mesh sieves；
（3）Weigh 1g steviosides and add water to 100mL, fully dissolving allotment, filtering, homogeneous, by the sophora bud, milk powder, sugar, stabilizer
Mix by a certain percentage, dissolution filter and after being preheating to 55 DEG C in homogenizer constant pressure homogeneous；
（4）Raw material mixed liquor is heated to 85 DEG C, after maintaining minute, 45 DEG C is rapidly cooled to；
（5）Prepare leavening；
（6）Aseptically, leavening access has been allocated in the emulsion of sterilizing, has been sub-packed in small container after being sufficiently stirred for
Afterwards, culture in 42 DEG C of insulating boxs is put into, when titratable acidity is 65~70, rapid cooling stops fermenting；By the yogurt after cooling
In l~5 DEG C, refrigeration was both obtained.
2. as claimed in claim 1 a kind of sophora bud low sugar yoghurt processing method, it is characterised in that：The preparation method of the leavening
It is as follows：By the mixture of lactobacillus bulgaricus and streptococcus thermophilus according to 1：1 ratio coordinates, and actication of culture is trained using cow's milk
Base is supported, activation to 42 DEG C of 3~5 h of culture of strain can produce curdled milk to be tamed again, and domestication culture medium is the sophora bud 4%, milk
9%, domestication to 42 DEG C of 3~5 h of culture of strain can produce curdled milk to be enlarged culture again；Amplification Culture is the sophora bud 4%, milk
9% homogeneous；Leavening is obtained final product after Amplification Culture, lactic acid bacterium amount is more than 10 8/mL in leavening.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611043244.3A CN106720317A (en) | 2016-11-24 | 2016-11-24 | A kind of sophora bud low sugar yoghurt processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611043244.3A CN106720317A (en) | 2016-11-24 | 2016-11-24 | A kind of sophora bud low sugar yoghurt processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106720317A true CN106720317A (en) | 2017-05-31 |
Family
ID=58974747
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611043244.3A Pending CN106720317A (en) | 2016-11-24 | 2016-11-24 | A kind of sophora bud low sugar yoghurt processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106720317A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107836521A (en) * | 2017-12-21 | 2018-03-27 | 福建农林大学 | A kind of sophora bud Yoghourt and preparation method thereof |
| CN109548943A (en) * | 2019-01-16 | 2019-04-02 | 重庆市中药研究院 | A kind of mechanism sophora bud frying tea process |
-
2016
- 2016-11-24 CN CN201611043244.3A patent/CN106720317A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107836521A (en) * | 2017-12-21 | 2018-03-27 | 福建农林大学 | A kind of sophora bud Yoghourt and preparation method thereof |
| CN109548943A (en) * | 2019-01-16 | 2019-04-02 | 重庆市中药研究院 | A kind of mechanism sophora bud frying tea process |
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Application publication date: 20170531 |