CN106857829A - A kind of fresh buttermilk flavored fermented milk - Google Patents
A kind of fresh buttermilk flavored fermented milk Download PDFInfo
- Publication number
- CN106857829A CN106857829A CN201611194819.1A CN201611194819A CN106857829A CN 106857829 A CN106857829 A CN 106857829A CN 201611194819 A CN201611194819 A CN 201611194819A CN 106857829 A CN106857829 A CN 106857829A
- Authority
- CN
- China
- Prior art keywords
- parts
- milk
- weight
- stabilizer
- auxiliary material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015140 cultured milk Nutrition 0.000 title claims abstract description 16
- 235000015155 buttermilk Nutrition 0.000 title claims abstract description 15
- 235000013336 milk Nutrition 0.000 claims abstract description 39
- 239000008267 milk Substances 0.000 claims abstract description 39
- 210000004080 milk Anatomy 0.000 claims abstract description 39
- 239000000463 material Substances 0.000 claims abstract description 32
- 239000005862 Whey Substances 0.000 claims abstract description 29
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 29
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 29
- 239000000843 powder Substances 0.000 claims abstract description 28
- 239000003381 stabilizer Substances 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000014121 butter Nutrition 0.000 claims abstract description 17
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 17
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 16
- 239000004615 ingredient Substances 0.000 claims abstract description 15
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 11
- 235000019987 cider Nutrition 0.000 claims description 11
- 235000006965 Commiphora myrrha Nutrition 0.000 claims description 10
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 10
- 240000007311 Commiphora myrrha Species 0.000 claims description 9
- 239000006071 cream Substances 0.000 claims description 8
- 235000020247 cow milk Nutrition 0.000 claims description 6
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 5
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 5
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 5
- 239000001814 pectin Substances 0.000 claims description 4
- 235000010987 pectin Nutrition 0.000 claims description 4
- 229920001277 pectin Polymers 0.000 claims description 4
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 2
- 244000088415 Raphanus sativus Species 0.000 claims 2
- 235000020167 acidified milk Nutrition 0.000 abstract description 38
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 230000000050 nutritive effect Effects 0.000 abstract description 6
- 235000020122 reconstituted milk Nutrition 0.000 abstract description 5
- 230000036571 hydration Effects 0.000 abstract description 4
- 238000006703 hydration reaction Methods 0.000 abstract description 4
- 230000000052 comparative effect Effects 0.000 description 31
- 239000000686 essence Substances 0.000 description 12
- 239000003921 oil Substances 0.000 description 11
- 235000019640 taste Nutrition 0.000 description 11
- 230000000694 effects Effects 0.000 description 10
- 241000220259 Raphanus Species 0.000 description 9
- 102000004169 proteins and genes Human genes 0.000 description 8
- 108090000623 proteins and genes Proteins 0.000 description 8
- 241000894006 Bacteria Species 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 239000003814 drug Substances 0.000 description 5
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 238000010792 warming Methods 0.000 description 5
- 210000000481 breast Anatomy 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 238000011049 filling Methods 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 235000015141 kefir Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 206010010774 Constipation Diseases 0.000 description 3
- 241000612166 Lysimachia Species 0.000 description 3
- 208000002193 Pain Diseases 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 210000000697 sensory organ Anatomy 0.000 description 3
- 230000006641 stabilisation Effects 0.000 description 3
- 238000011105 stabilization Methods 0.000 description 3
- 235000013616 tea Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 230000001225 therapeutic effect Effects 0.000 description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 241000194017 Streptococcus Species 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 208000019622 heart disease Diseases 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000008855 peristalsis Effects 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 230000014860 sensory perception of taste Effects 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- DHKVCYCWBUNNQH-UHFFFAOYSA-N 2-[5-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-1,3,4-oxadiazol-2-yl]-1-(1,4,5,7-tetrahydropyrazolo[3,4-c]pyridin-6-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1=NN=C(O1)CC(=O)N1CC2=C(CC1)C=NN2 DHKVCYCWBUNNQH-UHFFFAOYSA-N 0.000 description 1
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 1
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 201000000736 Amenorrhea Diseases 0.000 description 1
- 206010001928 Amenorrhoea Diseases 0.000 description 1
- 206010002383 Angina Pectoris Diseases 0.000 description 1
- 208000006820 Arthralgia Diseases 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 239000003390 Chinese drug Substances 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010013935 Dysmenorrhoea Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 102000008857 Ferritin Human genes 0.000 description 1
- 108050000784 Ferritin Proteins 0.000 description 1
- 238000008416 Ferritin Methods 0.000 description 1
- 206010017886 Gastroduodenal ulcer Diseases 0.000 description 1
- 239000001828 Gelatine Substances 0.000 description 1
- 241000590002 Helicobacter pylori Species 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 208000015924 Lithiasis Diseases 0.000 description 1
- 240000009023 Myrrhis odorata Species 0.000 description 1
- 208000008469 Peptic Ulcer Diseases 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 208000019790 abdominal distention Diseases 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 231100000540 amenorrhea Toxicity 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000010692 aromatic oil Substances 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000000038 chest Anatomy 0.000 description 1
- 239000012459 cleaning agent Substances 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000035475 disorder Diseases 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 210000000630 fibrocyte Anatomy 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 231100000029 gastro-duodenal ulcer Toxicity 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 239000003102 growth factor Substances 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229940037467 helicobacter pylori Drugs 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 210000001613 integumentary system Anatomy 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 238000009630 liquid culture Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 244000005706 microflora Species 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 230000002980 postoperative effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 230000008736 traumatic injury Effects 0.000 description 1
- 230000029663 wound healing Effects 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
- 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
- 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
- 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)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a kind of fresh buttermilk flavored fermented milk, including major ingredient and auxiliary material, major ingredient is raw milk, whole-fat milk powder, PURE WHEY, anhydrous butter oil and water, auxiliary material is white granulated sugar, stabilizer and strain, auxiliary material also includes essence, major ingredient parts by weight are 80~120 parts of 750~1250 parts of raw milk, 75~115 parts of whole-fat milk powder, 20~30 parts of PURE WHEY and anhydrous butter oil, and auxiliary material parts by weight are 0.08~0.1 part of 30~45 parts of white granulated sugar, 3~4 parts of stabilizer, 0.8~1 part of strain and essence；Compared with prior art, the addition that the present invention passes through PURE WHEY and anhydrous butter oil, improves the nutritive value of acidified milk；The addition of the reconstituted milk and essence that are obtained by anhydrous butter oil, hydration so that the local flavor of acidified milk is more preferable；The addition of stabilizer can make the increase of acidified milk viscosity so that acidified milk is more stable.
Description
Technical field
The present invention relates to acidified milk compositions field, more particularly to a kind of fresh buttermilk flavored fermented milk.
Background technology
Acidified milk is obtained by fresh cow milk through lactobacillus-fermented, and with its comprehensive nutrition, it is people to be formed rich in lactic acid bacteria to acidified milk
The food liked, acidified milk also has the effect that in addition to the almost all nutrient with fresh cow milk：Safeguard gut flora
The ecological balance, suppresses invasion of the harmful bacteria to enteron aisle；Promote intestines peristalsis by producing substantial amounts of SCFA；Thalline is a large amount of
Growth alteration osmotic pressure, prevents constipation；Producing some increases the material of immunologic function, can improve body immunity, prevents disease
Disease；Anti-aging etc..
In the production process of acidified milk, it is necessary to raw material mainly include raw material milk, auxiliary material and leavening, produce acidified milk
The fresh milk (raw milk) of required antibiotic-free, physical and chemical index：Fat >=3.2%, protein >=2.8%, dry >=
10.8%, 16~18 degree of acidity, 72% alcohol testing is negative, and structural state is good, boils without exception, and auxiliary material is mainly pleasantly sweet
Agent and stabilizer, the most frequently used sweetener is white granulated sugar, and addition is not to be exceeded 12%, layering or heavy occurs to prevent product
Form sediment, keep the appearance property of product and be added to the additive referred to as stabilizer in food, conventional stabilizer has pectin and carboxylic
Sodium carboxymethylcellulose pyce.
Choose after raw material, it is necessary to the treatment followed the steps below to raw material, the 1. preparation of fermenation raw liquid：Take 8% sugarcane
Sugar and 8% whole-fat milk powder or fresh milk are made into fermenation raw liquid and add in aseptic triangular flask after 100 DEG C of sterilization 20-30s rapidly
It is cooled to normal temperature standby；2. inoculation fermentation：Fermented 4-5 hours under the conditions of 42 DEG C to the leavening that 3% is accessed in fermenation raw liquid
Culture extremely solidifies and does not separate out water as best with above milk.
By above step, delicious flavour, the acidified milk of mellow in taste are can obtain, but still there is a problem of certain：1、
Above acidified milk is made up of raw milk or whole-fat milk powder etc., and its whey eduction rate is higher, less stable, cause mouthfeel compared with
Difference, nutritive value is general, and local flavor is poor；2nd, healthcare function also simply serves promotion intestines peristalsis and improves body immunity
Effect, healthcare function is single.
The content of the invention
The invention is intended to provide it is a kind of be of high nutritive value, the fresh buttermilk flavored fermented milk of raciness.
A kind of fresh buttermilk flavored fermented milk in this programme, including major ingredient and auxiliary material, major ingredient parts by weight are raw milk 550
2~5 parts of~800 parts, 20~60 parts of whole-fat milk powder whole-fat milk powder, 2~5 parts of PURE WHEY and anhydrous butter oil, auxiliary material weight portion
Number is 0.05~0.09 part of 75~85 parts of white granulated sugar, 2~5 parts of stabilizer, 0.03~0.05 part of strain and essence.
The know-why of this programme：Raw milk be it is freshly extruded come fresh milk, can efficiently resist virus, bacterium, very
Bacterium and other anaphylactogens, form antibody, neutralize a toxin, and build up health, enhance immunity, reduce ill probability；Cow's milk is rich in breast
Ferritin, can be effectively anti-oxidant, eliminates or suppress bacterium, promotes the growth of brain cell, improves memory, improves IQ；Cow's milk
Rich in growth factor and protein, the life of body interior nervous system, digestive system, fibrocyte, integumentary system etc. can be promoted
Development long, helps repair tissue cell, promotes wound healing, accelerates postoperative rehabilitation；Supplement is calcareous necessary to grow, and promotes
Bone, tooth grow.
Whole-fat milk powder maintains the original nutritional ingredient in breast substantially with pure breast production, and protein is not less than 24%, fat
Fat is not less than 26%, and lactose is not less than 37%.1 kilogram of whole-fat milk powder of production about needs 8~9 kilograms of milk, every portion of milk powder when eating
8 times of warm water is needed to reconstitute.Full-cream fat ratio low fat and degreasing are high.Whole-fat milk powder nutrition is less than raw milk, but it is adjustable
The mouthfeel of raw milk.
PURE WHEY be using precious protein of the advanced technologies from milk separation and Extraction out, with its purity it is high, inhale
It is " king of albumen " that high income, amino acid constitute most reasonable etc. many advantages and pushed away.Lactalbumin not only easily digests, but also
It is the fine work in protein with biological value high, efficient rate, high protein effect ratio and high usage, whole hair can be improved
The protein content of kefir milk so that acidified milk with nutritive value higher.
Anhydrous butter oil is also anhydrous milkfat, with newborn and (or) cream or dilute cream (fermented or azymic) for raw material, adds
Plus or without food additives and nutrition fortifier, the processed fat content being made not less than 99.8% product.Local flavor
Preferably, the local flavor and mouthfeel of acidified milk can be increased.
Water is in order to whole-fat milk powder is hydrated so that whole-fat milk powder is changed into reconstituted milk, makes its more local flavor and mouthfeel more
Has the taste of raw milk, so that the mouthfeel of acidified milk is more delicious.
The sugariness for being added to adjust acidified milk of white granulated sugar, makes it have more preferable taste；The addition of stabilizer can
Acidified milk thing shape is more stablized, the physical property and structural state of acidified milk can be improved, increase the viscosity of acidified milk, assign hair
The agreeable to the taste mouthfeel of kefir milk stick-slip；Strain is, for the raw milk that ferments, and can to make the presence of the flora beneficial to human body in acidified milk, is made
Obtain acidified milk and have more nutritive value, it is more beneficial to human body；Essence is by artificial synthesized imitation fruit and natural perfume material smell
Concentration aromatic oil, can make fermentation acidified milk out have different fruities so that the more local flavor of acidified milk.
The beneficial effect of this programme compared with prior art：1st, this programme by PURE WHEY and anhydrous butter oil plus
Enter so that the content of the cultured-milk protein for finally giving is significantly improved, improve the nutritive value of acidified milk；2nd, we
The addition of reconstituted milk and essence that case is obtained by anhydrous butter oil, hydration so that the local flavor of acidified milk is more preferable；3rd, stabilizer plus
Enter, can increase acidified milk viscosity so that acidified milk is more stable, the reduction of whey eduction rate, mouthfeel is more preferably.
Further, major ingredient parts by weight are 600~750 parts of raw milk, 30~50 parts of whole-fat milk powder, PURE WHEY 3~4
3~4 parts of part and anhydrous butter oil, auxiliary material parts by weight are 77~82 parts of white granulated sugar, 3~4 parts of stabilizer, 0.04~0.05 part of strain
With 0.07~0.08 part of essence.This proportioning mode, can obtain more delicious acidified milk.
Further, major ingredient parts by weight are 700 parts of raw milk, 40 parts of whole-fat milk powder, 3.2 parts of PURE WHEY and anhydrous milk
3.5 parts of oil, auxiliary material parts by weight are 0.07 part of 80 parts of white granulated sugar, 3.5 parts of stabilizer, 0.04 part of strain and essence.This is with analogy
Formula, can obtain more delicious acidified milk.
Further, stabilizer is pectin.Pectin is a kind of natural polymer, with good gelatine and emulsification
Stabilization.
Further, strain is that weight ratio is 1:1 lactobacillus bulgaricus and streptococcus thermophilus.Guarantor adds in being made acidified milk
Leah lactobacillus is dominant microflora, and lactobacillus bulgaricus can increase the secretion of IgA immune proteins, maintain the life of enteron aisle normal bacteria
State, relief of constipation suppresses helicobacter pylori and grows in vivo, treats and prevent gastroduodenal ulcer, reduces lactose；It is thermophilic
Streptococcus has can improve the effects such as intestinal microenvironment, regulation blood pressure, anticancer and anti-aging.Lactobacillus bulgaricus and thermophilic
Hot streptococcus mixing has synbiosis, and the acid production speed after culture is very fast, and mixed cultivation process will promote both to maintain more
Good growth.
Further：Fresh buttermilk flavored fermented milk also includes radish seed, myrrh and cider, and radish seed parts by weight are 6~7
Part, myrrh parts by weight are 2~3 parts, 10~12 parts of cider.It is radish seed taste is pungent, sweet, it is mild-natured；Return lung, spleen, stomach；Help digestion and remove
It is swollen, lowering the adverse-rising QI to resolve phlegm；For retention of food and drink, abdominal distention, constipation, stagnant rush down dysentery, phlegm heap soil or fertilizer over and around the roots is breathed with cough；Myrrh taste is pungent, hardship, property
It is flat；The thoughts of returning home, liver, the spleen channel；Scattered stasis pain, detumescence and promoting granulation；For chest impediment and cardialgia, gastral cavity pain, dysmenorrhoea Amenorrhea postpartum stasis , Disorder
Lump in the abdomen is suffered from abdominal pain, arthralgia pain due to rheumatism, traumatic injury, the treatment of the illness such as carbuncle swells sore；Cider improves physical function, supplemented with nutrition,
The probability of heart disease and artery sclerosis is reduced, alimentary canal is cleaned, promotes food digestion, cider is a kind of powerful cleaning agent,
To healthy critically important, prevent heart disease；Reduce LDL values and cholesterol level.The above three complement each other, and disappears except playing
Food, promotes the effect of digestion, also with the effect of certain auxiliary niter, row's stone so that acidified milk has multifarious health care
Effect, medicine that cider can remove radish seed and myrrh is pungent, bitter taste so that acidified milk retains original taste.
Specific embodiment
Below by specific embodiment, the present invention is further detailed explanation：
Embodiment 1~12 and comparative example 1~6 are as shown in Table 1：
Table one：The unit of each component is g；
Illustrated with embodiment 12 below, specifically producing fresh buttermilk flavored fermented milk step is：
A. feeding：Take major ingredient and auxiliary material, major ingredient is raw milk 700g, whole-fat milk powder 40g, PURE WHEY 3.2g, anhydrous
Cream 3.5g and water 100g, auxiliary material is white granulated sugar 80g, stabilizer 3.5g, strain 0.04g and essence 0.07g；
B. dispensing：To the raw milk squeezed into material-compound tank as 245g, circulated by plate type heat exchanger and be warming up to 68 DEG C, slowly
Dispersion adds the white granulated sugar and stabilizer being mixed, and white granulated sugar and stabilizer parts by weight proportioning are 5:1, white granulated sugar 17.5g, stabilization
Agent is 3.5g, and white granulated sugar 62.5g is added after stirring 5min, adds PURE WHEY 3.2g and anhydrous butter oil 3.5g, will be matched somebody with somebody
Above material in batch can is driven into high-shear emulsion machine, then is warming up to 70 DEG C, emulsification pretreatment by plate type heat exchanger circulation
18min, then using water cooler, 18 DEG C of drop temperature is cooled to by material, enters constant volume tank；
C. constant volume blending：To addition raw milk 455g in constant volume tank；To 100g water is added in hydration machine, by plate-type heat-exchange
Water circulation is warming up to 42 DEG C by device, during 40g whole-fat milk powders are put into water, is stirred 5 minutes, and is cooled to 38 DEG C, stands 30min,
15 DEG C being cooled to again, 2.5h is stood, 138g reconstituted milks being obtained after hydration, then whole reconstituted milks are driven into constant volume tank, startup is stirred
Device is mixed, adds essence 0.07g, stirring to obtain mixed material after keeping 12min；
D. homogeneous is sterilized：Mixed material is added in bar murderous intention, 70 DEG C are preheated to, homogeneous, homogenization pressure is carried out
20Mpa, homogenizing time is 5 minutes, then carries out bar and kill, and is warming up to 95 DEG C, sterilized 5 minutes, after sterilization is finished, is cooled to 6 DEG C, then
Mixed material is all squeezed into fermentation tank；
E. it is inoculated with：It is 1 that sterile working adds weight ratio when mixed material enters cylinder 1/3:1 lactobacillus bulgaricus and thermophilic chain
The common 0.04g of coccus, after material all enters cylinder, is then turned on agitator, is stirred 12min；
F. it is filling：Circulated by plate type heat exchanger and be warming up to 40 DEG C, carried out by bottle placer filling, filling unit frequency is
28HZ；
G. ferment：The heating system in storehouse of fermenting is opened into 35min, the temperature in fermentation storehouse is risen to 40 DEG C, after filling
Mixed material enters storehouse of fermenting, and terminal acidity is 70 ° of T；
H. be put in storage：After fermentation is finished, enter warehouse, at 3 DEG C, refrigerate after-ripening 13h.
Embodiment 1~11：On the basis of embodiment 12, its difference is, each group divided data respective change.
Comparative example 1：On the basis of embodiment 12, its difference is that whole-fat milk powder and water are not added in step C.
Comparative example 2：On the basis of embodiment 12, its difference is not add PURE WHEY in stepb.
Comparative example 3：On the basis of embodiment 12, its difference is not add anhydrous butter oil in stepb.
Comparative example 4：On the basis of embodiment 12, its difference is not add essence in step C.
Comparative example 5：On the basis of embodiment 12, its difference is not add stabilizer in stepb.
Comparative example 6：On the basis of embodiment 12, its difference is not add PURE WHEY, anhydrous in stepb
Cream and stabilizer；Whole-fat milk powder, water and essence are not added in step C.
Detection of Stability, whey eduction rate and the viscosity such as institute of table two of the acidified milk for obtaining are tested by measuring the above
Show：
Table two：
As can be seen from Table II, the embodiment of the present invention has whey eduction rate and viscosity higher, and stabilization preferably, does not have
Add whey eduction rate that the comparative example 5 and comparative example 6 of stabilizer are tested relative to other and viscosity relatively low, it follows that steady
The stability influence for determining agent to acidified milk is larger；The comparative example 1 of whole-fat milk powder and water is not added to be contrasted with anhydrous butter oil is not added
Whether example 3 is lower relative to the whey eduction rate of comparative example 2 and comparative example 4, it follows that add whole-fat milk powder and water or nothing
More whether influence of the water cream to whey eduction rate adds PURE WHEY and essence bigger；The right of whole-fat milk powder and water is not added
Ratio 1 is with not add PURE WHEY comparative example 2 lower relative to the viscosity of comparative example 3 and comparative example 4, it follows that whether plus
Enter more whether the influence of whole-fat milk powder and water or PURE WHEY to viscosity adds anhydrous butter oil or essence bigger.
Sense organ detects that 100 citizen of random selection participate in the evaluation and test of sense of taste sense organ in street corner, and each set product includes 40 respectively
Parallel samples.With stiff sense, fine and smooth sense, taste, fragrance as assessment indicator, by 100 points of total score, 25 points of every kind of index total score, every 5
Divide a rank, each index is scored, score is averaged, the total score sum that last each index is obtained is that comprehensively hobby is felt
Point, evaluating result is as shown in Table 3：
Table three：
| Stiff sense | Exquisiteness sense | Taste | Fragrance | Hobby sense | |
| Embodiment 1 | 20 | 19 | 22 | 19 | 80 |
| Embodiment 2 | 20 | 23 | 19 | 19 | 81 |
| Embodiment 3 | 22 | 19 | 22 | 19 | 82 |
| Embodiment 4 | 20 | 19 | 20 | 21 | 80 |
| Embodiment 5 | 24 | 22 | 24 | 20 | 90 |
| Embodiment 6 | 23 | 23 | 22 | 20 | 88 |
| Embodiment 7 | 24 | 19 | 19 | 21 | 83 |
| Embodiment 8 | 22 | 20 | 19 | 20 | 81 |
| Embodiment 9 | 20 | 22 | 20 | 20 | 82 |
| Embodiment 10 | 24 | 23 | 22 | 23 | 92 |
| Embodiment 11 | 21 | 22 | 22 | 20 | 85 |
| Embodiment 12 | 24 | 23 | 25 | 24 | 96 |
| Comparative example 1 | 18 | 20 | 17 | 20 | 75 |
| Comparative example 2 | 21 | 14 | 18 | 19 | 72 |
| Comparative example 3 | 20 | 19 | 16 | 16 | 71 |
| Comparative example 4 | 22 | 23 | 20 | 17 | 82 |
| Comparative example 5 | 16 | 14 | 16 | 15 | 61 |
| Comparative example 6 | 12 | 14 | 15 | 11 | 52 |
As can be seen from Table III, the preference degree of the embodiment of the present invention is higher, and local flavor more preferably, can be by the joyous of consumer
Meet；The preference degree of comparative example 6 is poor, and the acidified milk produced using prior art raw material can not be welcome by consumer；From
Embodiment 12 can be seen that influence of the stabilizer to preference degree is larger with the preference degree of comparative example 1~5, and anhydrous butter oil takes second place, breast
Albumin powder the 3rd, whole-fat milk powder and water the 4th, essence influence minimum to preference degree.
On the basis of embodiment 12, embodiment 13~18 and comparative example 7~10 are as shown in Table 4：
Table four：
Illustrated with embodiment 15 below, specifically producing fresh buttermilk flavored fermented milk step is：
A) boil medicine：By radish seed 6.4g and myrrh 2.4g, carried out in the water for adding 200g fried；
B) concentrate：It is fried finish after, concentrated to obtaining Chinese medicine, obtain 5g Traditional Chinese drug mixtures；
C) stand：Concentrate is dipped into the cider of 12g, 4 hours are stood, to remove the bitter taste of Chinese medicine, is carried
Take liquid
Subsequently as the experimental procedure of embodiment 12, wherein in step B dispensings, adding PURE WHEY 25g and nothing
The extract solution of 17g is added while water cream 90g.
Embodiment 13,14,16,17,18：On the basis of embodiment 15, its difference is, the change of corresponding data.
Comparative example 7,：On the basis of embodiment 15, its difference is not add radish seed.
Comparative example 8：On the basis of embodiment 15, its difference is not add myrrh.
Comparative example 9：On the basis of embodiment 15, its difference is not add cider.
Detection of Stability, by the whey eduction rate and viscosity of measuring the acidified milk obtained with the experiment in upper table four
As shown in Table 5：
Table five：
By table five as can be seen that after three of the above material is added, overall whey eduction rate is affected smaller, viscosity
It is relatively large by being influenceed, but on the whole, after adding above material, the stability of acidified milk remains to be maintained at higher
Level, influence of the above material to acidified milk be smaller.
Organoleptic detection, in street corner, 100 citizen of random selection participate in the evaluation and test of sense of taste sense organ, and each set product includes 40 respectively
Parallel samples.With stiff sense, fine and smooth sense, taste, fragrance as assessment indicator, by 100 points of total score, 25 points of every kind of index total score, every 5
Divide a rank, each index is scored, score is averaged, the total score sum that last each index is obtained is that comprehensively hobby is felt
Point, evaluating result is as shown in Table 6：
Table six：
| Stiff sense | Exquisiteness sense | Taste | Fragrance | Hobby sense | |
| Embodiment 13 | 19 | 19 | 20 | 18 | 76 |
| Embodiment 14 | 21 | 22 | 19 | 17 | 79 |
| Embodiment 15 | 22 | 21 | 20 | 21 | 84 |
| Embodiment 16 | 18 | 19 | 18 | 19 | 74 |
| Embodiment 17 | 17 | 17 | 18 | 19 | 71 |
| Embodiment 18 | 18 | 19 | 15 | 15 | 67 |
| Comparative example 7 | 22 | 21 | 18 | 17 | 78 |
| Comparative example 8 | 20 | 18 | 16 | 15 | 69 |
| Comparative example 9 | 9 | 10 | 11 | 9 | 39 |
By table six as can be seen that after adding three of the above material, entirety influences larger to preference degree, but preference degree is still
Higher level is maintained, the welcome of consumer is nevertheless suffered from；Cider can neutralize pungent, the bitter taste of Chinese medicine, on preference degree influence compared with
Greatly；Radish seed influences relatively small to preference degree, and myrrh influences larger to preference degree with respect to radish seed.
Auxiliaring effect detects that the small white mouse of induction 1000 changes lithiasis, takes 400 small white mouses with calculus, point
Into 10 groups, after carrying out physics lithotripsy in treatment, make following experiment：
1st, on the basis of 100ml Lysimachia teas are taken, correspondence takes the hair of 100g embodiments 13~18 to the first six group daily
Kefir milk；
2nd, the 7th~9 group on the basis of 100ml Lysimachia teas are taken, correspondence takes the hair of 100g comparative examples 7~9 daily
Kefir milk；
3rd, 100ml Lysimachia teas as a comparison case 10 are only taken for the 10th group.
Through the observations of 90 days and experiment, to average cure time, median relapse time, cure quantity, recurrence quantity and nothing
Effect quantity is as shown in Table 7：
Table seven：
As can be seen from Table VII, rehabilitation of the present invention to calculus has good auxiliary therapeutic action, and the present invention cures number
Amount is more, recurs negligible amounts, and healing time is shorter, and recurrence time is more long, invalid negligible amounts；Cider is controlled calculus auxiliary
Therapeutic effect is not obvious, and radish seed is big with respect to myrrh influence, and both together when can reach preferable auxiliary therapeutic action.
Above-described is only embodiments of the invention, and the general knowledge such as known concrete structure and characteristic is not made herein in scheme
Excessive description.It should be pointed out that for a person skilled in the art, on the premise of structure of the present invention is not departed from, can be with
Some deformations and improvement are made, these should also be considered as protection scope of the present invention, these are implemented all without the influence present invention
Effect and practical applicability.This application claims protection domain should be defined by the content of its claim, in specification
Specific embodiment etc. records the content that can be used for explaining claim.
Claims (6)
1. a kind of fresh buttermilk flavored fermented milk, including major ingredient and auxiliary material, major ingredient are raw milk, whole-fat milk powder, PURE WHEY, nothing
Water cream and water, auxiliary material are white granulated sugar, stabilizer and strain, it is characterised in that auxiliary material also includes essence, and major ingredient parts by weight are
2~5 parts of 550~800 parts of raw milk, 20~60 parts of whole-fat milk powder, 2~5 parts of PURE WHEY and anhydrous butter oil, auxiliary material weight portion
Number is 75~85 parts of white granulated sugar, 2~5 parts of stabilizer, 0.03~0.05 part and essence 0.05-0.09 parts of strain.
2. a kind of fresh buttermilk flavored fermented milk according to claim 1, it is characterised in that：The major ingredient parts by weight are made a living
3~4 parts of 600~750 parts of cow's milk, 30~50 parts of whole-fat milk powder, 3~4 parts of PURE WHEY and anhydrous butter oil, auxiliary material parts by weight
It is 0.07~0.08 part of 77~82 parts of white granulated sugar, 3~4 parts of stabilizer, 0.04~0.05 part of strain and essence.
3. a kind of fresh buttermilk flavored fermented milk according to claim 2, it is characterised in that：The major ingredient parts by weight are made a living
3.5 parts of 700 parts of cow's milk, 40 parts of whole-fat milk powder, 3.2 parts of PURE WHEY and anhydrous butter oil, auxiliary material parts by weight are white granulated sugar 80
Part, 3.5 parts of stabilizer, 0.04 part of strain and 0.07 part of essence.
4. a kind of fresh buttermilk flavored fermented milk according to claim 1, it is characterised in that：The stabilizer is pectin.
5. a kind of fresh buttermilk flavored fermented milk according to claim 1, it is characterised in that：The strain is that weight ratio is 1:
1 lactobacillus bulgaricus and streptococcus thermophilus.
6. a kind of fresh buttermilk flavored fermented milk according to any one of claim 1-5, it is characterised in that：Also include radish
Son, myrrh and cider, radish seed parts by weight are 6~7 parts, and myrrh parts by weight are 2~3 parts, 10~12 parts of cider.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611194819.1A CN106857829A (en) | 2016-12-22 | 2016-12-22 | A kind of fresh buttermilk flavored fermented milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611194819.1A CN106857829A (en) | 2016-12-22 | 2016-12-22 | A kind of fresh buttermilk flavored fermented milk |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106857829A true CN106857829A (en) | 2017-06-20 |
Family
ID=59163911
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611194819.1A Pending CN106857829A (en) | 2016-12-22 | 2016-12-22 | A kind of fresh buttermilk flavored fermented milk |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106857829A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598328A (en) * | 2013-11-15 | 2014-02-26 | 内蒙古蒙牛乳业（集团）股份有限公司 | Room-temperature yoghourt and preparation method thereof |
| CN104146061A (en) * | 2014-09-02 | 2014-11-19 | 光明乳业股份有限公司 | Low-temperature fermented milk as well as raw material composition and preparation method thereof |
| CN105325545A (en) * | 2015-11-02 | 2016-02-17 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt, method for preparing yoghourt and bottled yoghourt |
| CN106035653A (en) * | 2016-06-03 | 2016-10-26 | 浙江鸣食品股份有限公司 | Viable bacterium type yoghourt for normal atmospheric temperature sales and making method of viable bacterium type yoghourt |
-
2016
- 2016-12-22 CN CN201611194819.1A patent/CN106857829A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598328A (en) * | 2013-11-15 | 2014-02-26 | 内蒙古蒙牛乳业（集团）股份有限公司 | Room-temperature yoghourt and preparation method thereof |
| CN104146061A (en) * | 2014-09-02 | 2014-11-19 | 光明乳业股份有限公司 | Low-temperature fermented milk as well as raw material composition and preparation method thereof |
| CN105325545A (en) * | 2015-11-02 | 2016-02-17 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt, method for preparing yoghourt and bottled yoghourt |
| CN106035653A (en) * | 2016-06-03 | 2016-10-26 | 浙江鸣食品股份有限公司 | Viable bacterium type yoghourt for normal atmospheric temperature sales and making method of viable bacterium type yoghourt |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103651787B (en) | The low fat sour milk that mouthfeel is improved and production method thereof | |
| CN102626141B (en) | Method for producing pumpkin xylitol goat milk yogurt stored at normal temperature | |
| CN102028032A (en) | Novel prebiotics-added fermented milk and preparation method thereof | |
| CN107047769A (en) | A kind of coagulating type cheese flavored fermented milk and preparation method thereof | |
| CN106212675A (en) | A kind of tea flavour flavored fermented milk and preparation method thereof | |
| CN105660856A (en) | Yogurt with dendrobium officinale and method for preparing yogurt | |
| CN106360420A (en) | Preparation method of fermentation vinegar egg juice | |
| CN108835257A (en) | The preparation method of the sterilization type stirring yoghurt without sugar of lactose is removed after a kind of one time fermentation | |
| CN106889187A (en) | A kind of Yoghourt containing Japan pepper essential oil and preparation method thereof | |
| CN107279287A (en) | A kind of preparation method of bird's nest Yoghourt | |
| CN102077872B (en) | Fruit vinegar-containing milk beverage and preparation method thereof | |
| CN108967550A (en) | A kind of high stable stirring at normal temperature type soy yogurt and preparation method thereof | |
| CN106857831A (en) | A kind of preparation method of fresh buttermilk flavored fermented milk | |
| CN103798376A (en) | Mulberry yoghourt | |
| CN106259904A (en) | A kind of manufacture method of the prebiotic health care yoghourt of Jerusalem artichoke | |
| CN109820039A (en) | A kind of ginkgo yogurt and preparation method thereof | |
| CN111280251A (en) | Resistant dextrin yoghourt and preparation method thereof | |
| CN108935689A (en) | A kind of sour milk beverage and preparation method thereof | |
| CN107691658A (en) | A kind of preparation method of cattle and sheep breast mixing rose cheese | |
| CN106857829A (en) | A kind of fresh buttermilk flavored fermented milk | |
| RU2243672C2 (en) | Method for producing of prophylactic lactic-acid bifidus activating product | |
| CN1102024C (en) | Fermented milk product containing sweet potato and its production process | |
| CN110037110A (en) | A kind of high dietary-fiber coagulating type passion fruit Yoghourt and preparation method thereof | |
| CN108684818A (en) | A kind of jujube longan compound lactobacillus beverage and preparation method thereof | |
| CN109463443A (en) | A kind of pepper Healthy Yoghourt and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170620 |
|
| RJ01 | Rejection of invention patent application after publication |