CN107772035A - A kind of honey peach Yoghourt sugar and preparation method thereof - Google Patents
A kind of honey peach Yoghourt sugar and preparation method thereof Download PDFInfo
- Publication number
- CN107772035A CN107772035A CN201711005455.2A CN201711005455A CN107772035A CN 107772035 A CN107772035 A CN 107772035A CN 201711005455 A CN201711005455 A CN 201711005455A CN 107772035 A CN107772035 A CN 107772035A
- Authority
- CN
- China
- Prior art keywords
- parts
- honey peach
- yoghourt
- honey
- hawthorn
- 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
- 235000012907 honey Nutrition 0.000 title claims abstract description 74
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 66
- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 240000006413 Prunus persica var. persica Species 0.000 title 1
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 55
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 29
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 29
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 29
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 29
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 29
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 29
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 29
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 29
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 29
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 29
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims abstract description 29
- 240000008790 Musa x paradisiaca Species 0.000 claims abstract description 20
- 210000000582 semen Anatomy 0.000 claims abstract description 19
- 241000234295 Musa Species 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 244000269722 Thea sinensis Species 0.000 claims abstract 4
- 241001092040 Crataegus Species 0.000 claims description 27
- 239000000203 mixture Substances 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 239000000843 powder Substances 0.000 claims description 12
- 235000013336 milk Nutrition 0.000 claims description 11
- 210000004080 milk Anatomy 0.000 claims description 11
- 235000011837 pasties Nutrition 0.000 claims description 11
- 241000894006 Bacteria Species 0.000 claims description 10
- 235000007215 black sesame Nutrition 0.000 claims description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- 239000008267 milk Substances 0.000 claims description 8
- 241000186660 Lactobacillus Species 0.000 claims description 7
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 7
- 239000002054 inoculum Substances 0.000 claims description 7
- 229940039696 lactobacillus Drugs 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000005238 degreasing Methods 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 238000009928 pasteurization Methods 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 239000012634 fragment Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000004310 lactic acid Substances 0.000 claims description 5
- 235000014655 lactic acid Nutrition 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 235000013944 peach juice Nutrition 0.000 claims description 5
- 238000004513 sizing Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 239000000047 product Substances 0.000 claims description 2
- 210000000481 breast Anatomy 0.000 claims 2
- 238000013329 compounding Methods 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 240000000171 Crataegus monogyna Species 0.000 abstract 2
- 241001122767 Theaceae Species 0.000 description 15
- 235000009508 confectionery Nutrition 0.000 description 9
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 5
- 239000011575 calcium Substances 0.000 description 5
- 229910052791 calcium Inorganic materials 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 230000036039 immunity Effects 0.000 description 5
- 230000001151 other effect Effects 0.000 description 5
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 4
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 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 4
- 238000000227 grinding Methods 0.000 description 4
- 229910052742 iron Inorganic materials 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 206010000496 acne Diseases 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000004519 grease Substances 0.000 description 3
- 239000011573 trace mineral Substances 0.000 description 3
- 235000013619 trace mineral Nutrition 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- PXHVJJICTQNCMI-UHFFFAOYSA-N Nickel Chemical compound [Ni] PXHVJJICTQNCMI-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 229910052804 chromium Inorganic materials 0.000 description 2
- 239000011651 chromium Substances 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 230000004438 eyesight Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000011664 nicotinic acid Substances 0.000 description 2
- 229960003512 nicotinic acid Drugs 0.000 description 2
- 235000001968 nicotinic acid Nutrition 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 235000012976 tarts Nutrition 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- NXMYQQZTNXKFDA-UHFFFAOYSA-N O1C(=CC(=O)C2=CC=CC=C12)C1=CC=CC=C1.C(C)(=O)OCC[N+](C)(C)C Chemical class O1C(=CC(=O)C2=CC=CC=C12)C1=CC=CC=C1.C(C)(=O)OCC[N+](C)(C)C NXMYQQZTNXKFDA-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 206010000210 abortion Diseases 0.000 description 1
- 231100000176 abortion Toxicity 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000675 anti-caries Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 230000037237 body shape Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- -1 carrotene Chemical compound 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000517 effect on sleep Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000027119 gastric acid secretion Effects 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 239000011133 lead Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 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
- 239000002932 luster Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000001537 neural effect Effects 0.000 description 1
- 229910052759 nickel Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000000197 pyrolysis Methods 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 229910052710 silicon Inorganic materials 0.000 description 1
- 239000010703 silicon Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000005062 synaptic transmission Effects 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 210000004881 tumor cell Anatomy 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a kind of honey peach Yoghourt sugar and preparation method thereof, in units of parts by weight, its raw material includes described honey peach Yoghourt sugar：Yoghourt knot, 40~80 parts；Honey peach, 30~50 parts；Semen sesami nigrum, 20~30 parts；Banana, 24~28 parts；Hawthorn, 20~24 parts；Smear tea, 16~20 parts；Honey, 8~12 parts.Honey peach Yoghourt sugar good mouthfeel of the present invention is easily accepted by the public, and is got a promotion by the reasonable compounding with the natural component such as honey peach, Semen sesami nigrum, hawthorn and banana, nutritive value, and health-preserving function is more various.
Description
Technical field
The present invention relates to a kind of candy and preparation method thereof, more particularly to a kind of honey peach Yoghourt sugar and preparation method thereof.
Background technology
Yoghourt knot is a kind of conventional food in Xinjiang and Inner Mongol area.Its rich in choline, several amino acids and calcium,
The various trace elements such as magnesium, zinc, gastric acid secretion can be promoted, suppress harmful intestinal tract bacteria production poison, the cholesterol reduced in serum contains
Amount, the risk of vascular sclerosis is reduced, help Neurotransmission, improve memory capability, while strengthen immunity of organisms, had clear
Pyrolysis is thirsty, stomach strengthening and digestion promoting, calm the nerves, improving eyesight, zhuanggu the effect of.In addition to the characteristics of nutritious, the taste milk of yoghourt knot is filled
Abundant sour is full, and makes simple and can preserve for a long time, therefore is liked deeply by Kazak, the Mongols, the Uygur nationality people.
In fact, edible crowd's very little of yoghourt knot because its salty sour taste make masses be difficult to receive, hope and
Step.The present invention needs to provide the yoghourt knot that a kind of taste can be well accepted by the public.
The content of the invention
Based on this, it is an object of the present invention to provide a kind of honey peach Yoghourt sugar and preparation method thereof.It is of the present invention
Honey peach Yoghourt sugar good mouthfeel is easily accepted by the public, and by with honey peach, Semen sesami nigrum, hawthorn and banana etc. naturally into
The reasonable compounding divided, nutritive value get a promotion, and health-preserving function is more various.
The technical solution adopted in the present invention is：
A kind of honey peach Yoghourt sugar, in units of parts by weight, its raw material includes：
Yoghourt knot, 40~80 parts；
Honey peach, 30~50 parts；
Semen sesami nigrum, 20~30 parts；
Banana, 24~28 parts；
Hawthorn, 20~24 parts；
Smear tea, 16~20 parts；
Honey, 8~12 parts.
Further, in units of parts by weight, its raw material includes：
Yoghourt knot, 60 parts；
Honey peach, 40 parts；
Semen sesami nigrum, 25 parts；
Banana, 26 parts；
Hawthorn, 22 parts；
Smear tea, 18 parts；
Honey, 10 parts.
The preparation method of honey peach Yoghourt sugar of the present invention, comprises the following steps：
1) yoghourt knot is prepared：The sterilized filtered through gauze of fresh milk is removed into dregs, heating filtrate is sterilized to boiling,
Inoculating lactic acid bacterium is fermented after being cooled to 40 DEG C, then tunning is fitted into gauze bag to be rolled with roller bearing and is carried out degreasing,
Then dehydration is boiled to pasty state；
2) honey peach fragment is prepared：Honey peach is cleaned with water, fritter is minced into after peeling；
3) black sesame paste is prepared：Semen sesami nigrum is cleaned with water, is fried after being dried with sieve, adds water mill into pasty state；
4) banana puree is prepared：After banana peeling, pureed is pulverized into；
5) hawthorn is prepared：Hawthorn is cleaned with water, after remove seed, pulverizes into pureed；
6) uniform homogeneous blend：By yoghourt knot, peach juice, black sesame powder, banana puree, hawthorn powder and smear tea and honey
Mix, put into after stirring in homogenizer and carry out homogeneous；
7) sterilize：Cool after carrying out pasteurization to uniform homogeneous blend；
8) sizing packaging：It will be extruded to shape and be vacuum-packed in uniform homogeneous blend input mould after sterilization.
Further, in step 1), described lactic acid bacteria includes streptococcus thermophilus, and its inoculum density is 2.0~2.5*
109cfu/g。
Further, in step 1), described lactic acid bacteria also includes Bulgarian Lactobacillus, and its inoculum density is
1.1~1.6*109cfu/g.The metabolite of streptococcus thermophilus and Bulgarian Lactobacillus can suppress pathogenic bacteria in enteron aisle
Propagation, so as to safeguard intestinal health, promote digestion.In addition, streptococcus thermophilus and Bulgarian Lactobacillus are at present in acid
Most widely used strain in milk production, therefore its zymotechnique is mature and stable and cost is cheap.
Further, in step 1), when a length of 4~6h of the fermentation.Tunning lactic acid can reduce the pH of milk, pH
Tart flavour is too dense when too low, can influence eating mouth feel.Therefore tie up the pH of Yoghourt in the range of 4~6h by restricted fermentation duration
Hold 4.5 or so, it is ensured that eating mouth feel is good.
Further, in step 6), the condition of the homogeneous is 51~53 DEG C, 9~10MPa.
Honey peach Yoghourt of the present invention sugar, by yoghourt knot, honey peach, Semen sesami nigrum, banana, hawthorn, smear tea and
The rational allocation of honey, the yoghourt knot that taste is bad, effect is single is transformed into the sugar that mouthfeel is excellent, health-preserving function is various
Fruit.So that the nutritive value of yoghourt knot is dissolved into popular candy, taste is easier to connect compared to individually edible
By health maintenance effect is more rich and varied, and edible crowd's scope effectively expands.
Honey peach in formula, the fragrant and sweet crisp mouth of pulp.It is rich in tartaric acid, carrotene, malic acid, citric acid, nicotinic acid, dimension
Raw plain C and the trace element such as B family vitamin and iron, calcium, phosphorus, can alleviate hypoferric anemia, consistent platelet aggregation, promote
Blood circulation, there is blood-nourishing, diuresis, clearing stomach, moistening lung and eliminating the phlegm and other effects.
Semen sesami nigrum in formula, mouthfeel are careful.It is micro- rich in VitAVitE, lecithin and calcium, iron, chromium etc.
Secondary element, can promote to be metabolized, reduce blood vessel cholesterol, strengthen immunity, have enrich blood, the work(such as brain tonic and intelligence development, black hair, tonifying liver
Effect.
Banana in formula, mouthfeel are careful fragrant and sweet.Its rich in carrotene, thiamine, nicotinic acid, vitamin C, vitamin E with
And the trace element such as iron, calcium, the potassium concentration in can reducing blood pressure, slow down neural fatigue, stimulate Gastric Mucosal Cells to grow,
With treatment constipation and help for sleep and other effects.
Hawthorn in formula, meat is careful, and taste is slightly sour.Its rich in the nutrition such as vitamin C, carrotene, malic acid into
Point, fat digestion can be promoted, free radical is removed, strengthen immunity, suppress tumour cell, there is anti-aging, anti-cancer and QI invigorating
Enrich blood, tranquilizing the mind, nourishing blood and preventing abortion and other effects.
Tea is smeared in formula, sweet delicate fragrance, color and luster is bud green, and its ultra-fine pulverulence also can be in numerous food
It is a large amount of to use, it is very popular natural health food.Smear tea and be rich in Tea Polyphenols and vitamin C, internal be harmful to can be removed
Free radical, polyphenoils, protection and the antioxidant system for repairing body are regenerated, accumulation fatty in blood can be reduced, is tieed up
Capillary tension force is held, there is anti-aging, hypotensive, improving eyesight, refresh oneself with anti-caries and other effects.
Honey in formula, it is fragrant and sweet moist, it is bright sticky, it is the health food being loved by people with flowery odour.Its
Rich in various carbohydrates, polyphenol, acetylcholine flavones and iron, copper, potassium, sodium, magnesium, calcium, zinc, selenium, manganese, phosphorus, iodine, silicon, sulphur, lead,
It is micro- in chromium, nickel etc. 18, it can promote to digest and assimilate, dispelling fatigue, improve immunity of organisms and anti-oxidant, have and mend
In, moisturize, relieve pain, detoxifying, beauty and other effects.
Honey peach Yoghourt of the present invention sugar, by yoghourt knot, honey peach, the reasonable compounding for smearing tea and honey, i.e.,
Remain the strong mellow milk fragrance of yoghourt knot, but using honey peach, banana, smear the pure and fresh of tea and honey and fragrant and sweet neutralized acid
The salty tart flavour of milk pimple, so as to obtain the candy with sweet tea, aromatic flavour in a milk taste abundance, acid, be advantageous to be received by masses；
Meanwhile yoghourt knot coordinates Semen sesami nigrum and hawthorn, mutually cooperates with and promotes between each composition, while plays strengthen immunity and antioxygen
Change the effect of aging, help body to reach significantly more efficient health effect.In addition, honey peach Yoghourt sugar of the present invention, leads to
Cross to yoghourt knot, honey peach, Semen sesami nigrum, banana, hawthorn, the rational allocation for smearing tea and honey dosage, and to yoghourt knot
Ungrease treatment is carried out, effectively controls the content of calorie and sugar, more conforms to the demand of consumer's low-sugar low-fat；And match somebody with somebody
Fang Chengfen is natural material, is eaten safer.
The preparation method of honey peach Yoghourt sugar of the present invention, is made pasty state by yoghourt knot in step 1) rather than consolidates
Body shape, advantageously it is sufficiently mixed in it in step 6) with other compositions and stirs and homogenize, while eliminates Yoghourt
The step of continuing to drain dehydration in gauze bag is made after pasty state in pimple, that is, reduces stirring and the difficulty that homogenizes saves life again
Produce time and cost.In addition, the use of anticorrosive additive is avoided with vacuum packaging operation by pasteurization, more naturally,
Be advantageous to be accepted by the public.
Embodiment
Embodiment one
The present invention provides a kind of honey peach Yoghourt sugar, and in units of parts by weight, its raw material includes：
Yoghourt knot, 60 parts；
Honey peach, 40 parts；
Semen sesami nigrum, 25 parts；
Banana, 26 parts；
Hawthorn, 22 parts；
Smear tea, 18 parts；
Honey, 10 parts.
The present invention also provides the preparation method of above-mentioned honey peach Yoghourt sugar, comprises the following steps：
1) yoghourt knot is prepared：The sterilized filtered through gauze of 60L fresh milks is removed into dregs, heating filtrate is gone out to boiling
Bacterium, adds streptococcus thermophilus after being cooled to 40 DEG C and Bulgarian Lactobacillus carry out 5.0~5.5h of fermentation, inoculum density difference
For 2.2~2.3*109Cfu/g and 1.3~1.4*109Cfu/g, then by tunning be fitted into gauze bag with roller bearing roll to
Yellow grease is leached on surface, is dehydrated except being boiled after degreasing to pasty state；
2) honey peach fragment is prepared：Honey peach is cleaned with water, fritter is minced into after peeling；
3) black sesame paste is prepared：Semen sesami nigrum is cleaned with water, is fried after being dried with sieve, adds water mill into pasty state；
4) banana puree is prepared：After banana peeling, pureed is pulverized into；
5) hawthorn is prepared：Hawthorn is cleaned with water, after remove seed, pulverizes into pureed；
6) uniform homogeneous blend：By yoghourt knot, peach juice, black sesame powder, banana puree, hawthorn powder and smear tea and honey
Mix, put into after stirring in homogenizer at 51~53 DEG C, 4~5min of homogeneous under the conditions of 9~10MPa；
7) sterilize：Pasteurization is carried out to uniform homogeneous blend and is cooled；
8) sizing packaging：It will be extruded to shape and be vacuum-packed in uniform homogeneous blend input mould after sterilization.
Embodiment two
The present invention provides a kind of honey peach Yoghourt sugar, and in units of parts by weight, its raw material includes：
Yoghourt knot, 40 parts；
Honey peach, 30 parts；
Semen sesami nigrum, 20 parts；
Banana, 24 parts；
Hawthorn, 20 parts；
Smear tea, 16 parts；
Honey, 8 parts.
The present invention also provides the preparation method of above-mentioned honey peach Yoghourt sugar, comprises the following steps：
1) yoghourt knot is prepared：The sterilized filtered through gauze of 40L fresh milks is removed into dregs, heating filtrate is gone out to boiling
Bacterium, adds streptococcus thermophilus after being cooled to 40 DEG C and Bulgarian Lactobacillus carry out 5.5~6.0h of fermentation, inoculum density difference
For 2.0~2.1*109Cfu/g and 1.1~1.2*109Cfu/g, then by tunning be fitted into gauze bag with roller bearing roll to
Yellow grease is leached on surface, is dehydrated except being boiled after degreasing to pasty state；
2) honey peach fragment is prepared：Honey peach is cleaned with water, fritter is minced into after peeling；
3) black sesame paste is prepared：Semen sesami nigrum is cleaned with water, is fried after being dried with sieve, adds water mill into pasty state；
4) banana puree is prepared：After banana peeling, pureed is pulverized into；
5) hawthorn is prepared：Hawthorn is cleaned with water, after remove seed, pulverizes into pureed；
6) uniform homogeneous blend：By yoghourt knot, peach juice, black sesame powder, banana puree, hawthorn powder and smear tea and honey
Mix, put into after stirring in homogenizer at 51~53 DEG C, 3~4min of homogeneous under the conditions of 9~10MPa；
7) sterilize：Pasteurization is carried out to uniform homogeneous blend and is cooled；
8) sizing packaging：It will be extruded to shape and be vacuum-packed in uniform homogeneous blend input mould after sterilization.
Embodiment three
The present invention provides a kind of honey peach Yoghourt sugar, and in units of parts by weight, its raw material includes：
Yoghourt knot, 80 parts；
Honey peach, 50 parts；
Semen sesami nigrum, 30 parts；
Banana, 28 parts；
Hawthorn, 24 parts；
Smear tea, 20 parts；
Honey, 12 parts.
1) yoghourt knot is prepared：The sterilized filtered through gauze of 80L fresh milks is removed into dregs, heating filtrate is gone out to boiling
Bacterium, add streptococcus thermophilus after being cooled to 40 DEG C and Bulgarian Lactobacillus carry out 5.5~6h of fermentation, inoculum density is respectively
2.4~2.5*109Cfu/g and 1.5~1.6*109Cfu/g, then tunning is fitted into gauze bag and rolled with roller bearing to table
Yellow grease is leached in face, is dehydrated except being boiled after degreasing to pasty state；
2) honey peach fragment is prepared：Honey peach is cleaned with water, fritter is minced into after peeling；
3) black sesame powder is prepared：Cleaned, pulled out after drying with water after Semen sesami nigrum is enucleated, attrition grinding powdering；
4) banana puree is prepared：After cleaning banana with water, it is cooked, is removed the peel after cooling, pulverizes into pureed；
5) hawthorn powder is prepared：It will be cleaned, be placed in after pulling out in dryer at 102~105 DEG C with water after hawthorn peeling stoning
Under the conditions of be dehydrated 12~13h, then attrition grinding powdering；
6) uniform homogeneous blend：By yoghourt knot, peach juice, black sesame powder, banana puree, hawthorn powder and smear tea and honey
Mix, put into after stirring in homogenizer at 51~53 DEG C, 5~6min of homogeneous under the conditions of 9~10MPa；
7) sterilize：Pasteurization is carried out to uniform homogeneous blend and is cooled；
8) sizing packaging：It will be extruded to shape and be vacuum-packed in uniform homogeneous blend input mould after sterilization.
Measure of merit
10~20 years old, 20~40 years old, each 100 people of volunteer of 40~60 years old three groups of age bracket are randomly selected, respectively to reality
Apply honey peach Yoghourt sugar made from example 1 to embodiment six and carry out trial test test, and using traditional yogurt pimple as control, with 10 points
System is scored (10 points are optimal), and calculates average mark, as a result as shown in table 1.
The honey peach Yoghourt sugar products of table 1 tastes test result
Above-mentioned test result shows that honey peach Yoghourt sugar produced by the present invention greatly changes compared to traditional yoghourt knot taste
It is kind, it is more suitable for popular edible.
Embodiment described above only expresses the several embodiments of the present invention, and its description is more specific and detailed, but simultaneously
Can not therefore it be construed as limiting the scope of the patent.It should be pointed out that come for one of ordinary skill in the art
Say, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to the protection of the present invention
Scope.
Claims (7)
1. a kind of honey peach Yoghourt sugar, it is characterised in that in units of parts by weight, the raw material of honey peach Yoghourt sugar includes：
Yoghourt knot, 40~80 parts；
Honey peach, 30~50 parts；
Semen sesami nigrum, 20~30 parts；
Banana, 24~28 parts；
Hawthorn, 20~24 parts；
Smear tea, 16~20 parts；
Honey, 8~12 parts.
2. honey peach Yoghourt sugar according to claim 1, it is characterised in that in units of parts by weight, the honey peach Yoghourt
The raw material of sugar includes：
Yoghourt knot, 60 parts；
Honey peach, 40 parts；
Semen sesami nigrum, 25 parts；
Banana, 26 parts；
Hawthorn, 22 parts；
Smear tea, 18 parts；
Honey, 10 parts.
3. according to any one of claim 1 or 2 honey peach Yoghourt sugar preparation method, it is characterised in that including with
Lower step：
1) yoghourt knot is prepared：The sterilized filtered through gauze of fresh milk is removed into dregs, heating filtrate is sterilized to boiling, and is cooled
Inoculating lactic acid bacterium is fermented after to 40 DEG C, then tunning is fitted into gauze bag to be rolled with roller bearing and is carried out degreasing, then
Degreasing product is boiled to be dehydrated to pasty state；
2) honey peach fragment is prepared：Honey peach is cleaned with water, fritter is minced into after peeling；
3) black sesame paste is prepared：Semen sesami nigrum is cleaned with water, is fried after being dried with sieve, adds water mill into pasty state；
4) banana puree is prepared：After banana peeling, pureed is pulverized into；
5) hawthorn is prepared：Hawthorn is cleaned with water, after remove seed, pulverizes into pureed；
6) uniform homogeneous blend：By yoghourt knot, peach juice, black sesame powder, banana puree, hawthorn powder and smear tea and honey mixes
With, after stirring put into homogenizer in carry out homogeneous；
7) sterilize：Cool after carrying out pasteurization to uniform homogeneous blend；
8) sizing packaging：Uniform homogeneous blend input mould after sterilization is extruded to shape and is vacuum-packed.
4. the preparation method of honey peach Yoghourt sugar according to claim 3, it is characterised in that：In step 1), described breast
Sour bacterium bag includes streptococcus thermophilus, and its inoculum density is 2.0~2.5*109cfu/g。
5. the preparation method of honey peach Yoghourt sugar according to claim 4, it is characterised in that：In step 1), described breast
Sour bacterium also includes Bulgarian Lactobacillus, and its inoculum density is 1.1~1.6*109cfu/g。
6. the preparation method of honey peach Yoghourt sugar according to claim 3, it is characterised in that：In step 1), the fermentation
When a length of 4~6h.
7. the preparation method of honey peach Yoghourt sugar according to claim 3, it is characterised in that：In step 6), the homogeneous
Condition be 51~53 DEG C, 9~10MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711005455.2A CN107772035A (en) | 2017-10-25 | 2017-10-25 | A kind of honey peach Yoghourt sugar and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711005455.2A CN107772035A (en) | 2017-10-25 | 2017-10-25 | A kind of honey peach Yoghourt sugar and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107772035A true CN107772035A (en) | 2018-03-09 |
Family
ID=61434047
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711005455.2A Pending CN107772035A (en) | 2017-10-25 | 2017-10-25 | A kind of honey peach Yoghourt sugar and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107772035A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110200120A (en) * | 2019-05-30 | 2019-09-06 | 王建平 | A kind of craft Yoghourt sugar and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010045025A1 (en) * | 2008-10-17 | 2010-04-22 | Frito-Lay North America, Inc. | Fruit and vegetable snacks |
| CN104738167A (en) * | 2013-12-27 | 2015-07-01 | 赵石才 | Preparation process for additive-free dried yoghourt and yoghourt powder |
| CN105076440A (en) * | 2015-07-16 | 2015-11-25 | 北京市绿友食品有限公司 | Freeze-dried fruit and vegetable yoghurt tablet and preparation method thereof |
-
2017
- 2017-10-25 CN CN201711005455.2A patent/CN107772035A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010045025A1 (en) * | 2008-10-17 | 2010-04-22 | Frito-Lay North America, Inc. | Fruit and vegetable snacks |
| CN104738167A (en) * | 2013-12-27 | 2015-07-01 | 赵石才 | Preparation process for additive-free dried yoghourt and yoghourt powder |
| CN105076440A (en) * | 2015-07-16 | 2015-11-25 | 北京市绿友食品有限公司 | Freeze-dried fruit and vegetable yoghurt tablet and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110200120A (en) * | 2019-05-30 | 2019-09-06 | 王建平 | A kind of craft Yoghourt sugar and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105053187B (en) | A kind of coconut taste acidified milk and preparation method thereof | |
| CN109310129A (en) | Novel fermentation flavouring composition | |
| CN104247764A (en) | Dragon fruit yogurt and manufacturing method thereof | |
| CN105935144A (en) | Fruit and vegetable enzyme and preparation method thereof | |
| CN106172755A (en) | A kind of edible flowers taste flavored fermented milk and preparation method thereof | |
| CN106212675A (en) | A kind of tea flavour flavored fermented milk and preparation method thereof | |
| CN106616611A (en) | Digestion promoting and constipation preventing haw cakes and preparation method thereof | |
| CN104757113A (en) | Yoghourt containing sweet tea | |
| CN105192063A (en) | Passiflora edulis yoghourt | |
| CN102972524A (en) | Pomegranate fermented milk and preparation method thereof | |
| CN106720390A (en) | A kind of clear zymotic fluid lactic acid drink of beans and preparation method thereof | |
| CN103919205A (en) | Lactic acid bacteria- ferment grapefruit juice beverage and preparation method thereof | |
| CN112167340A (en) | Quick-fermented bergamot fruit yellow-flavor fermented milk and preparation method thereof | |
| KR102045040B1 (en) | The method for manufacturing yogurt using by opuntia, and yogurt manufactring by the method | |
| CN103636785B (en) | A kind of witloof fermented soybean milk and preparation method thereof | |
| CN104012651B (en) | A kind of Fructus Pruni pseudocerasi collagen polypeptide Fe clabber | |
| CN107772035A (en) | A kind of honey peach Yoghourt sugar and preparation method thereof | |
| CN106578308A (en) | Hawthorn fruit jelly and production method thereof | |
| CN106174418A (en) | A kind of meat pulp braised in soy sauce and preparation method thereof | |
| CN109042882A (en) | It is a kind of with cortex cinnamomi, the Yoghourt of dried orange peel flavor and preparation method thereof | |
| CN101919446B (en) | Method for processing fragrant and crisp dried milk | |
| CN107125609A (en) | A kind of Spiced hare is dry and preparation method thereof | |
| CN107751528A (en) | A kind of unusual fruit yoghourt sugar and preparation method thereof | |
| CN107691742A (en) | A kind of cherry Yoghourt sugar and preparation method thereof | |
| CN106982928A (en) | Fructus alpiniae oxyphyllae plant extraction liquid, fermented 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: 20180309 |
|
| RJ01 | Rejection of invention patent application after publication |