CN107212091A - Double protein flavored fermented milk and preparation method thereof - Google Patents
Double protein flavored fermented milk and preparation method thereof Download PDFInfo
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- CN107212091A CN107212091A CN201710324329.7A CN201710324329A CN107212091A CN 107212091 A CN107212091 A CN 107212091A CN 201710324329 A CN201710324329 A CN 201710324329A CN 107212091 A CN107212091 A CN 107212091A
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- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
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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
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- 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
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
-
- 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
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- 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
- A23V2400/169—Plantarum
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Biophysics (AREA)
- Beans For Foods Or Fodder (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a kind of double protein flavored fermented milk, wherein being 80~95% by weight percentage containing raw milk, leavening addition is 1.0 × 106~1.0 × 109cfu/mL；Containing the soya-bean milk that mass percent is 50~75% in the raw milk, surplus is milk.The present invention also provides a kind of preparation method of double protein flavored fermented milk, and according to said ratio preparation raw material breast, raw milk is sterilized, and lactic acid bacteria fermenting agent is added afterwards, and 36 45 DEG C of 6 16h of fermentation, curdled milk is completed after 0 10 DEG C of environment refrigerations.The advantages of the present invention are, using milk and soya-bean milk co-fermentation, both to have retained the advantage of Yoghourt, while adding the nutritive value of soybean；In addition by limiting the content of soya-bean milk in raw milk, make additionally adding carbohydrate to be aided in fermentation process, be conducive to controlling fermentation condition, reduce production cost, final dairy products exquisite in texture, solidification are preferable, and sweet mouthfeel is suitable.
Description
Technical field
The present invention relates to fermented dairy product, more particularly, to a kind of double protein flavored fermented milk, while being related to its preparation side
Method.
Background technology
Double protein flavored fermented milk, refers to soybean protein being combined with milk protein, develops new fermented dairy product, full
Sufficient full nutrition supplements the health demand of protein.Double protein flavored fermented milk adjusts product as Tiny ecosystem of new generation, will be big
Legumin and milk protein use in conjunction, the physiological function of soybean protein and milk protein can be played simultaneously, make soybean protein with
Milk protein coordinative role, the absorption of common enhancing nutrition, safeguards the microecological balance of body.
Soybean protein can stimulate the low-density lipoprotein receptor in liver, regulation reduction cholesterol level, reduction blood
Pressure and blood glucose, promotion energetic supersession, strengthen immunity etc..FAO/WHO (1985) human experimentation result shows that soybean protein is required
Amino acid is relatively adapted to human needs.Lactic acid bacteria can by stomach and be colonized in enteron aisle play beneficial effect, can suppress growth of pathogenic bacteria,
Adjust intestinal microecology, reduction serum cholesterol etc., focus in recent years concentrate on inflammatory bowel stomach trouble, allergy, surgical infection,
The related symptoms such as antibiotic associated diarrhea, mucosal immunity, cancer and obesity.
In existing process, there are the product with reference to vegetable protein and cow's milk co-fermentation, such as Chinese patent application
CN201610448453.X discloses a kind of preparation method of fermented type bean milk beverage, by major ingredient of soybean, Ba Danmu be auxiliary material,
Bean milk beverage is made by allocating the steps such as raw material, homogeneous, fermentation, cooling after-ripening；Chinese patent application
CN201210034725.3 discloses a kind of fermented soybean milk and its production method, and primary raw material is soybean, milk powder, thermophilus
Bacterium, dusty yeast etc., Chinese patent application CN201410185513.4 disclose a kind of preparation method of probiotics fermention Fermented Soybean Milk,
It is that raw material adds composite zymocyte progress fermentation process using soya-bean milk, whole milk powder.Bean product are added in actual production not
Carry out assisted fermentation progress beneficial to extra adding carbohydrate is required in fermentation, therefore foregoing each technique, the nutrition of dairy products can be influenceed
Structure, does not meet the requirement that people in the case of modern society's overnutrition require food sugar-free or low sugar, those techniques are not
Suitable for producing sugar-free or low sugar product, are also unfavorable for the control of fermentation condition in addition.
The content of the invention
In order to solve the above technical problems, the present invention provide a kind of nutrition that can combine vegetable protein and cow's milk protein into
Point, and the easily controllable flavor fermentation dairy products of fermentation condition.
The technical scheme is that providing a kind of double protein flavored fermented milk, its initiation material includes following component：With
Percentage by weight meter raw milk 80~95%, leavening addition is 1.0 × 106~1.0 × 109cfu/mL；In the raw milk
Containing 50~75% soya-bean milk, surplus is milk, and the content soya-bean milk is matched with milk, does not on the one hand influence ferment-fermented, separately
Beany flavor in one side soya-bean milk is removed, and beany flavour retains, the distinctive sour-sweet breast being mixed to form with the milk fragrance of milk
Fragrance.
The soymilk concentration is soya-bean milk and milk constituents formation optimal proportion under 4.4~14.3%, the concentration, at utmost
On do not influence ferment-fermented, acidified milk finished product aesthetic quality is good, and fermentation condition is gently easily controllable.
Further, the double protein flavored fermented milk is also comprising the flavor substance that percentage by weight is 5~20%；
Further, the flavor substance be sucrose, fruit juice, fruit, jam, biscuit is broken, kernel is broken, honey, dried fruit, cotton
The one or more in sugar are spent, above-mentioned flavor substance can increase the fresh and sweet fragrance and mouthfeel of uniqueness；
Further, described leavening is lactic acid bacteria, specially lactobacillus bulgaricus (Lactobacillus
Bulgaricus), streptococcus thermophilus (Strepococcus thermophilus), lactobacillus acidophilus (Lacto bacterium
Acidophilus), Lactobacillus casei (Lactobacillus paracasei), Lactobacillus plantarum (Lactobacterium
Plantarum the one or more in).
The present invention also provides the preparation method of above-mentioned double protein flavored fermented milk, comprises the following steps：
(1) by milk and soya-bean milk mixed preparing raw milk, sterilize 5-15min at 90-110 DEG C, fast cooling to 40-45
℃；
(2) the inoculating lactic acid bacterium leavening agent into step (1) described raw milk, its addition is 1.0 × 10 altogether6~1.0 ×
109cfu/mL；Ferment 6-16h at 36-45 DEG C, and slight inclination acidified milk is that curdled milk is completed without obvious sliding phenomenon, is put into 0-10
The refrigeration of DEG C environment；
(3) flavor substance is added into step (2) described acidified milk, is added after refrigeration or when filling, in order to avoid flavor substance
Added in the non-full maturity of acidified milk and be unfavorable for the acidified milk further ripe final mass so as to destroy acidified milk.
The time that the time gap fermentation of step (3) the addition flavor substance is completed is no more than 7h, in the time window
Middle addition flavor substance can be such that the frankincense taste of acidified milk is merged with the excellent flavor of flavor substance, and the mouthfeel that it cooperates is most
Good, the frankincense taste more than this time acidified milk will be covered by it, it is impossible to obtain pleasant mouthfeel.
The advantages of the present invention：
1. using milk and the pattern of soya-bean milk co-fermentation, the advantage of Yoghourt is not only remained, more because the addition of soybean,
Its nutritive value is substantially increased, wherein soybean contains isoflavones, human body estrogen level can be adjusted, reduced cholesterol, subtract
Light menopause symptom, while the probability of osteoporosis is suffered from reduction, and can prevent most of cancers relevant with hormone, example
Such as breast cancer, prostate cancer, carcinoma of endometrium；
2. limiting the content of soya-bean milk in raw milk, the proportioning of control soya-bean milk and each composition in milk coordinates and adds specified quantitative
Zymophyte, make additionally adding carbohydrate to be aided in fermentation process, can be completed under gentle controllable fermentation condition
Fermentation process, reduces production cost, while suitable for producing sugar-free, low sugar product, final dairy products exquisite in texture, solidify compared with
Good, sweet mouthfeel is suitable, and indices meet national standard.
Embodiment
With reference to embodiment, the invention will be further described, but the present invention is not limited solely to following implementation
Example.
Acidified milk sensory evaluation, physical and chemical index, microorganism limitation, lactic acid bacteria number are determined all in accordance with national standard GB19302-2010
Determine, sense organ evaluating meter is shown in Table 1, participate in this experiment number for 50 people, sensory evaluation scores project is averaged, and fraction is higher, explanation
Product is better.
The sensory evaluation scores standard of table 1
Embodiment 1
Select the suitable fermentation concentration of soya-bean milk
1 experimental raw
(1) starter culture：Lactobacillus bulgaricus (Lactobacillus bulgaricus)；
(2) raw milk：Soya-bean milk is ground, concentration is respectively 14.3%, 11%, 7.7%, 4.4%, 1.1%.
2 experimental methods
(1) 5-15min that sterilized at each concentration raw milk, 90-110 DEG C is taken, fast cooling is to 40-45 DEG C；Addition is sent out respectively
Ferment agent 1.0 × 106~1.0 × 109Cfu/mL, 36-45 DEG C of fermentation 6-16h, curdled milk is completed, and stuck fermentation places 15- at room temperature
Placed into after 30min in 0-10 DEG C of low temperature refrigerator and refrigerate 6-18h；
(2) raw milk of various concentrations is mutually compared, and sensory evaluation is carried out to acidified milk, it is determined that optimal soymilk concentration.
3 experimental results
Analyses Methods for Sensory Evaluation Results is shown in Table 2：
Table 2
From result, when soymilk concentration is 4.4%-14.3%, the sample after fermentation is finer and smoother in shape, solidifying
Gu preferably, the comfortable acid on taste, has dense beany flavour.
Embodiment 2
The adaptability of different strain under fermentation conditions
1 experimental raw
(1) starter culture：Lactobacillus bulgaricus (Lactobacillus bulgaricus), streptococcus thermophilus
(Strepococcus thermophilus), lactobacillus acidophilus (Lacto bacterium acidophilus), the newborn bar of cheese
Bacterium (Lactobacillus paracasei), Lactobacillus plantarum (Lactobacterium plantarum)；
(2) raw milk：Whole milk
2 experimental methods
(1) fermentation process be the same as Example 1.
(2) different types of leavening is mutually compared, and sensory evaluation is carried out to acidified milk, it is determined that suitable strain.
3 experimental results
Using different strain fermentation raw milks, sensory evaluation the results are shown in Table 3.
Table 3
From result, lactobacillus bulgaricus (Lactobacillus bulgaricus), streptococcus thermophilus
(Strepococcus thermophilus), lactobacillus acidophilus (Lacto bacterium acidophilus), the newborn bar of cheese
Bacterium (Lactobacillus paracasei), Lactobacillus plantarum (Lactobacterium plantarum) etc. are common to obtain Yoghourt
Leavening is produced suitable for the making of this acidified milk.
Embodiment 3
The suitable beans of selection are incited somebody to action, milk ratio
1 experimental raw
(1) raw milk：Concentration grinds soya-bean milk, whole milk for 11%, and the part by weight of soya-bean milk and milk is respectively 1:
3、1:2、1:1、2:1、3:1；
(2) starter culture：Lactobacillus bulgaricus (Lactobacillus bulgaricus)
2 experimental methods
(1) fermentation process be the same as Example 1.
(2) compared with pure soya-bean milk, sensory evaluation is carried out to acidified milk.
3 experimental results
Acidified milk is made using the soymilk raw milk of different proportion, the result of sensory evaluation is shown in 4.When soya-bean milk accounts for raw milk
Sample after being fermented during 50%-75% is finer and smoother in shape, solidification is preferable, the comfortable acid on taste, with dense
Sour-sweet frankincense taste
Table 4
As seen from the above table, when soya-bean milk accounts for raw milk 50%-75% ferment after sample it is finer and smoother in texture, solidification
Preferably, sweet mouthfeel is suitable, with dense frankincense taste.
Embodiment 4
Suitable soymilk than acidified milk physical and chemical index
1 experimental raw
(1) raw milk：Soya-bean milk milk mixture (percentage by weight that soya-bean milk accounts for raw milk is respectively 50%, 67%,
75%)；
(2) starter culture：Streptococcus thermophilus (Strepococcus thermophilus)
2 experimental methods
(1) fermentation process be the same as Example 1.
(2) acidified milk sensory evaluation, physical and chemical standards, microorganism are carried out according to acidified milk national standard (GB19302-2010)
Limitation, lactic acid bacteria number are determined.
3 experimental results
Measurement result is as shown in table 5.
Table 5
As a result show, acidified milk items physical and chemical index meets national standard.Microorganism determination limit result shows, acidified milk
In do not detect the microorganisms such as Escherichia coli, staphylococcus aureus, salmonella, yeast and mould, limitation meets national mark
It is accurate.
Embodiment 5
Add influence of the flavor substance to acidified milk
1 experimental raw
(1) strain：Lactobacillus bulgaricus, Lactobacillus plantarum are used as leavening；
(2) raw milk：Whole milk；
(3) flavor substance：One or more in sucrose, honey, jam, account for percentage by weight in fermented dairy product
For 5%；Fruit juice, fruit, Ao Liao, kernel are broken, the one or more in dried fruit, cotton candy, and weight is accounted in fermented dairy product
It is 15% to measure percentage.
2 experimental methods
(1) fermentation process be the same as Example 1.
(2) broken sucrose, honey, jam, fruit juice, fruit, Ao Liao, kernel, dried fruit, cotton candy are separately added into.
(3) to be compared without flavor substance, sensory evaluation is carried out to acidified milk.
3 experimental results
Add after different flavor material, sensory evaluation occurs in that more significant difference, is specifically shown in Table 6.
Table 6
As shown in Table 6, fruit juice, dried fruit scoring it is relatively low, and other scorings are higher than control group, and difference is not notable.It can be seen that
The mouthfeel of above-mentioned double egg-albumen fermentation breast is not due to the flavor substance wherein added, but passes through hair under suitable soymilk ratio
Ferment and obtain.
The present embodiments relate to material, reagent and experimental facilities, be to meet acidified milk system unless otherwise instructed
The commercially available prod in product field.
It is described above, only the preferred embodiments of the present invention, it is noted that for those skilled in the art
For, on the premise of the core technology of the present invention is not departed from, improvements and modifications can also be made, these improvements and modifications also should
Belong to the scope of patent protection of the present invention.Any change in the implication and scope suitable with claims of the present invention, all
It is considered as being included within the scope of the claims.
Claims (8)
1. raw milk is 80~95%, leavening by percentage to the quality in a kind of double protein flavored fermented milk, its initiation material
Addition is 1.0 × 106~1.0 × 109cfu/mL；The raw milk is made up of milk and soya-bean milk, and the soya-bean milk accounts for raw material breast matter
It is 50~75% to measure percentage.
2. double protein flavored fermented milk according to claim 1, it is characterised in that the leavening is lactobacillus-fermented
Agent, the lactic acid bacteria is in lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum
It is one or more.
3. double protein flavored fermented milk according to claim 1, it is characterised in that the soymilk concentration is 4.4~
14.3%.
4. double protein flavored fermented milk according to claim 1, it is characterised in that also comprising percentage by weight be 5~
20% flavor substance.
5. double protein flavored fermented milk according to claim 4, it is characterised in that the flavor substance be sucrose, fruit juice,
Fruit, jam, biscuit are broken, kernel is broken, the one or more in honey, dried fruit, cotton candy.
6. the preparation method of the double protein flavored fermented milk described in claim 1, comprises the following steps：
(1) by milk and soya-bean milk mixed preparing raw milk, wherein soya-bean milk mass percent is 50~75%, and surplus is milk, former
The newborn 5-15min that sterilized at 90-110 DEG C of material, is cooled to 40-45 DEG C；
(2) the inoculating lactic acid bacterium leavening agent into the raw milk of step (1) sterilization treatment, its addition is 1.0 × 10 altogether6~1.0 ×
109cfu/mL；Fermented 6-16h at 36-45 DEG C, and 0-10 DEG C of environment refrigeration is put into after the completion of curdled milk.
7. the preparation method of double protein flavored fermented milk according to claim 6, it is characterised in that the step (2) is also
Flavor substance is added including acidified milk after refrigeration or when filling.
8. the preparation method of double protein flavored fermented milk according to claim 7, it is characterised in that addition flavor substance
The time that time gap fermentation is completed is no more than 7h.
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Cited By (9)
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| CN107927194A (en) * | 2017-12-22 | 2018-04-20 | 北京二商希杰食品有限责任公司 | One kind solidification soy yogurt and preparation method thereof |
| CN108740031A (en) * | 2018-04-03 | 2018-11-06 | 陈颖 | The production method of Soybean yogurt |
| CN108902314A (en) * | 2018-09-14 | 2018-11-30 | 江南大学 | A kind of double egg-albumen fermentation milk beverage and preparation method rich in active plant lactobacillus |
| CN109287749A (en) * | 2018-09-14 | 2019-02-01 | 江南大学 | A kind of double egg-albumen fermentation cream and preparation method thereof rich in active plant lactobacillus |
| CN110800805A (en) * | 2019-12-20 | 2020-02-18 | 成都师范学院 | Production process of soybean fermented yoghourt |
| CN111227038A (en) * | 2018-11-29 | 2020-06-05 | 内蒙古伊利实业集团股份有限公司 | Double-fermentation double-protein milk beverage and preparation method thereof |
| CN111789161A (en) * | 2020-05-29 | 2020-10-20 | 扬州大学 | Preparation method and application of fermented milk rich in vitamin B |
| CN112293497A (en) * | 2020-10-12 | 2021-02-02 | 武汉谷羽堂生物科技有限公司 | Double-protein fermented milk and preparation method thereof |
| CN113349256A (en) * | 2021-06-07 | 2021-09-07 | 广东燕塘乳业股份有限公司 | Dual protein fermentation product and preparation method thereof |
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| CN107927194A (en) * | 2017-12-22 | 2018-04-20 | 北京二商希杰食品有限责任公司 | One kind solidification soy yogurt and preparation method thereof |
| CN108740031A (en) * | 2018-04-03 | 2018-11-06 | 陈颖 | The production method of Soybean yogurt |
| CN108902314A (en) * | 2018-09-14 | 2018-11-30 | 江南大学 | A kind of double egg-albumen fermentation milk beverage and preparation method rich in active plant lactobacillus |
| CN109287749A (en) * | 2018-09-14 | 2019-02-01 | 江南大学 | A kind of double egg-albumen fermentation cream and preparation method thereof rich in active plant lactobacillus |
| CN109287749B (en) * | 2018-09-14 | 2020-10-09 | 江南大学 | Double-protein fermented milk rich in active lactobacillus plantarum and preparation method thereof |
| CN111227038A (en) * | 2018-11-29 | 2020-06-05 | 内蒙古伊利实业集团股份有限公司 | Double-fermentation double-protein milk beverage and preparation method thereof |
| CN111227038B (en) * | 2018-11-29 | 2023-02-24 | 内蒙古伊利实业集团股份有限公司 | Double-fermentation double-protein milk beverage and preparation method thereof |
| CN110800805A (en) * | 2019-12-20 | 2020-02-18 | 成都师范学院 | Production process of soybean fermented yoghourt |
| CN111789161A (en) * | 2020-05-29 | 2020-10-20 | 扬州大学 | Preparation method and application of fermented milk rich in vitamin B |
| CN112293497A (en) * | 2020-10-12 | 2021-02-02 | 武汉谷羽堂生物科技有限公司 | Double-protein fermented milk and preparation method thereof |
| CN112293497B (en) * | 2020-10-12 | 2023-01-03 | 武汉谷羽堂生物科技有限公司 | Double-protein fermented milk and preparation method thereof |
| CN113349256A (en) * | 2021-06-07 | 2021-09-07 | 广东燕塘乳业股份有限公司 | Dual protein fermentation product and preparation method thereof |
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