CN107927165A - A kind of preparation method of brown probiotics milk beverage - Google Patents
A kind of preparation method of brown probiotics milk beverage Download PDFInfo
- Publication number
- CN107927165A CN107927165A CN201711156922.1A CN201711156922A CN107927165A CN 107927165 A CN107927165 A CN 107927165A CN 201711156922 A CN201711156922 A CN 201711156922A CN 107927165 A CN107927165 A CN 107927165A
- Authority
- CN
- China
- Prior art keywords
- brown
- milk
- preparation
- probiotics
- degrees celsius
- 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
- 239000006041 probiotic Substances 0.000 title claims abstract description 19
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000020124 milk-based beverage Nutrition 0.000 title claims abstract description 15
- 235000013365 dairy product Nutrition 0.000 claims abstract description 10
- 244000068988 Glycine max Species 0.000 claims abstract description 9
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 9
- 150000004676 glycans Chemical class 0.000 claims abstract description 9
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 9
- 239000005017 polysaccharide Substances 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 9
- 239000002253 acid Substances 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 36
- 238000000855 fermentation Methods 0.000 claims description 20
- 230000004151 fermentation Effects 0.000 claims description 20
- 235000020201 recombined milk Nutrition 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 239000008213 purified water Substances 0.000 claims description 12
- 238000009413 insulation Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
- 235000021433 fructose syrup Nutrition 0.000 claims description 8
- 238000005057 refrigeration Methods 0.000 claims description 8
- 239000005720 sucrose Substances 0.000 claims description 8
- 235000013361 beverage Nutrition 0.000 claims description 6
- 241000218691 Cupressaceae Species 0.000 claims description 4
- 241000186660 Lactobacillus Species 0.000 claims description 4
- 235000020167 acidified milk Nutrition 0.000 claims description 4
- 239000000654 additive Substances 0.000 claims description 4
- 230000000996 additive effect Effects 0.000 claims description 4
- 235000013351 cheese Nutrition 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 235000015140 cultured milk Nutrition 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 4
- 230000036571 hydration Effects 0.000 claims description 4
- 238000006703 hydration reaction Methods 0.000 claims description 4
- 229940039696 lactobacillus Drugs 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 229930187593 rose bengal Natural products 0.000 claims description 4
- 229940081623 rose bengal Drugs 0.000 claims description 4
- STRXNPAVPKGJQR-UHFFFAOYSA-N rose bengal A Natural products O1C(=O)C(C(=CC=C2Cl)Cl)=C2C21C1=CC(I)=C(O)C(I)=C1OC1=C(I)C(O)=C(I)C=C21 STRXNPAVPKGJQR-UHFFFAOYSA-N 0.000 claims description 4
- 238000010792 warming Methods 0.000 claims description 4
- 210000000481 breast Anatomy 0.000 claims 2
- IICCLYANAQEHCI-UHFFFAOYSA-N 4,5,6,7-tetrachloro-3',6'-dihydroxy-2',4',5',7'-tetraiodospiro[2-benzofuran-3,9'-xanthene]-1-one Chemical compound O1C(=O)C(C(=C(Cl)C(Cl)=C2Cl)Cl)=C2C21C1=CC(I)=C(O)C(I)=C1OC1=C(I)C(O)=C(I)C=C21 IICCLYANAQEHCI-UHFFFAOYSA-N 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 3
- 244000199866 Lactobacillus casei Species 0.000 abstract description 2
- 235000013958 Lactobacillus casei Nutrition 0.000 abstract description 2
- 239000005862 Whey Substances 0.000 abstract description 2
- 102000007544 Whey Proteins Human genes 0.000 abstract description 2
- 108010046377 Whey Proteins Proteins 0.000 abstract description 2
- 229940017800 lactobacillus casei Drugs 0.000 abstract description 2
- 238000001556 precipitation Methods 0.000 abstract description 2
- 238000006243 chemical reaction Methods 0.000 description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- VDNLFJGJEQUWRB-UHFFFAOYSA-N rose bengal free acid Chemical compound OC(=O)C1=C(Cl)C(Cl)=C(Cl)C(Cl)=C1C1=C2C=C(I)C(=O)C(I)=C2OC2=C(I)C(O)=C(I)C=C21 VDNLFJGJEQUWRB-UHFFFAOYSA-N 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- 150000001299 aldehydes Chemical class 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
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 1
- 150000001735 carboxylic acids Chemical class 0.000 description 1
- 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 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000002519 immonomodulatory effect Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 150000004965 peroxy acids Chemical class 0.000 description 1
- 230000008092 positive effect 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to a kind of preparation method of brown probiotics milk beverage, it includes following preparation process：Take following raw material for standby：Skimmed milk powder, protein content 32%~34%, Xin Laite dairy industries company of New Zealand；Lactobacillus casei, Shanghai Bright Dairy ＆ Food Co., Ltd.；Soluble soybean polysaccharide, the brown probiotics milk beverage clean taste that not prepared by the method for the invention, comfortable acid, color is in stable condition in uniformly light brown, is separated out within the shelf-life without obvious albumen precipitation and whey.
Description
Technical field
The present invention relates to a kind of preparation method of brown probiotics milk beverage.
Background technology
Probiotics is mainly comprising lactic acid bacterias such as Lactobacillus casei, lactobacillus acidophilus, Bifidobacteriums.Brown lactic acid bacteria beverage is
A kind of high sugared peracid, the beverage containing biodiasmin.Sent out since cow's milk passes through the high-temperature process of certain time with reduced sugar
Raw Maillard reaction, a kind of distinctive brown showed.Maillard reaction is sent out between amino-compound and carbonyls
Raw reaction, including the series reaction such as it is condensed, is dehydrated, degrading, cracking, polymerizeing.Maillard reaction generation carboxylic acids, ketone,
The macromolecular substances of the browns such as aldehydes, even black, in addition to it can provide special flavor and color and luster, also wait spy with anti-oxidant
Point.For the positive effect of health, probiotics can stick field planting, promote intestinal health probiotics in human body intestinal canal,
So as to improve the immunoloregulation function of host.In addition, probiotics has notable effect in weight-reducing and reduction serum cholesterol etc.
Fruit.
The content of the invention
The present invention proposes a kind of preparation method of brown probiotics milk beverage.
A kind of preparation method of brown probiotics milk beverage of the present invention, it includes following preparation process：
（1）Take following raw material for standby：Skimmed milk powder, protein content 32%~34%, Xin Laite dairy industries company of New Zealand；Cheese
Lactobacillus, Shanghai Bright Dairy ＆ Food Co., Ltd.；Soluble soybean polysaccharide, only Fu Ji Science and Technology Ltd.s；Sucrose, Guangxi are land-reclaimable
Sugar industry Group Plc；Fructose syrup, praises Ji food Tianjin Co., Ltd；Citric acid；The limited public affairs of cypress trade in Beijing
Department；Rose bengal medium, MRs culture mediums, Beijing Luqiao Technology Co., Ltd.；
（2）With skimmed milk powder 12%, the ratio of fructose syrup 10%, is dissolved in hydration in purified water and recombined milk is made, pass through
95 DEG C are warming up in advance after 18 megapascal, 65 DEG C of homogeneous and enters fermentation tank, under 95-98 degrees Celsius of environment, 1.5~2 h brown stains of insulation
After be cooled to 38~40 DEG C, fermenting microbe is added in recombined milk with 100,000 CFU/ml additive amounts by sterile working, is sent out after mixing
70~72h of ferment, fermentation is terminated when acidified milk acidity reaches 180 degrees Celsius, is stirred evenly after frozen water cooling, 4 DEG C of refrigerations are spare；
（3）Purified water is preheated to 40 DEG C, dissolves soluble soybean polysaccharide and sucrose, under 95 degrees Celsius of environment, sterilizes 300 seconds
Afterwards, 30 DEG C are cooled to, is mixed with brown fermented milk base-material；
（4）Citric acid is dissolved in purified water, concentration<30%；
（5）Holding beverage is high-speed stirred state, is slowly added to citric acid solution, adjusts the acidity of finished product in 60~68T, tune acid
After under 18 megapascal, 20 DEG C of environment homogeneous, filling, and with 2~6 DEG C of refrigerations after, get product.
Preferably, step（2）Recombined milk enter fermentation tank, under 95 degrees Celsius of environment, insulation 1.5h brown stains after cool down
To 38 DEG C.
Preferably, step（2）Recombined milk enter fermentation tank, under 98 degrees Celsius of environment, insulation 2 h brown stains after be cooled to
40℃。
Preferably, fermenting microbe is added in recombined milk, fermentation time is 70h after mixing.
Preferably, fermenting microbe is added in recombined milk, fermentation time is 72h after mixing.
Brown probiotics milk beverage clean taste prepared by the method for the invention, comfortable acid, color are brown in uniform shallow
Color, it is in stable condition, separated out within the shelf-life without obvious albumen precipitation and whey.
Embodiment
Embodiment 1.
A kind of preparation method of brown probiotics milk beverage of the present invention, it includes following preparation process：
（1）Take following raw material for standby：Skimmed milk powder, protein content 32%~34%, Xin Laite dairy industries company of New Zealand；Cheese
Lactobacillus, Shanghai Bright Dairy ＆ Food Co., Ltd.；Soluble soybean polysaccharide, only Fu Ji Science and Technology Ltd.s；Sucrose, Guangxi are land-reclaimable
Sugar industry Group Plc；Fructose syrup, praises Ji food Tianjin Co., Ltd；Citric acid；The limited public affairs of cypress trade in Beijing
Department；Rose bengal medium, MRs culture mediums, Beijing Luqiao Technology Co., Ltd.；
（2）With skimmed milk powder 12%, the ratio of fructose syrup 10%, is dissolved in hydration in purified water and recombined milk is made, pass through
95 DEG C are warming up in advance after 18 megapascal, 65 DEG C of homogeneous and enters fermentation tank, under 95-98 degrees Celsius of environment, 1.5~2 h brown stains of insulation
After be cooled to 38~40 DEG C, fermenting microbe is added in recombined milk with 100,000 CFU/ml additive amounts by sterile working, is sent out after mixing
70~72h of ferment, fermentation is terminated when acidified milk acidity reaches 180 degrees Celsius, is stirred evenly after frozen water cooling, 4 DEG C of refrigerations are spare；
（3）Purified water is preheated to 40 DEG C, dissolves soluble soybean polysaccharide and sucrose, under 95 degrees Celsius of environment, sterilizes 300 seconds
Afterwards, 30 DEG C are cooled to, is mixed with brown fermented milk base-material；
（4）Citric acid is dissolved in purified water, concentration<30%；
（5）Holding beverage is high-speed stirred state, is slowly added to citric acid solution, adjusts the acidity of finished product in 60~68T, tune acid
After under 18 megapascal, 20 DEG C of environment homogeneous, filling, and with 2~6 DEG C of refrigerations after, get product.
The step（2）Recombined milk enter fermentation tank, under 95 degrees Celsius of environment, insulation 1.5h brown stains after be cooled to 38
℃；Fermenting microbe is added in recombined milk, fermentation time is 72h after mixing.
Embodiment 2.
A kind of preparation method of brown probiotics milk beverage of the present invention, it includes following preparation process：
（1）Take following raw material for standby：Skimmed milk powder, protein content 32%~34%, Xin Laite dairy industries company of New Zealand；Cheese
Lactobacillus, Shanghai Bright Dairy ＆ Food Co., Ltd.；Soluble soybean polysaccharide, only Fu Ji Science and Technology Ltd.s；Sucrose, Guangxi are land-reclaimable
Sugar industry Group Plc；Fructose syrup, praises Ji food Tianjin Co., Ltd；Citric acid；The limited public affairs of cypress trade in Beijing
Department；Rose bengal medium, MRs culture mediums, Beijing Luqiao Technology Co., Ltd.；
（2）With skimmed milk powder 12%, the ratio of fructose syrup 10%, is dissolved in hydration in purified water and recombined milk is made, pass through
95 DEG C are warming up in advance after 18 megapascal, 65 DEG C of homogeneous and enters fermentation tank, under 95-98 degrees Celsius of environment, 1.5~2 h brown stains of insulation
After be cooled to 38~40 DEG C, fermenting microbe is added in recombined milk with 100,000 CFU/ml additive amounts by sterile working, is sent out after mixing
70~72h of ferment, fermentation is terminated when acidified milk acidity reaches 180 degrees Celsius, is stirred evenly after frozen water cooling, 4 DEG C of refrigerations are spare；
（3）Purified water is preheated to 40 DEG C, dissolves soluble soybean polysaccharide and sucrose, under 95 degrees Celsius of environment, sterilizes 300 seconds
Afterwards, 30 DEG C are cooled to, is mixed with brown fermented milk base-material；
（4）Citric acid is dissolved in purified water, concentration<30%；
（5）Holding beverage is high-speed stirred state, is slowly added to citric acid solution, adjusts the acidity of finished product in 60~68T, tune acid
After under 18 megapascal, 20 DEG C of environment homogeneous, filling, and with 2~6 DEG C of refrigerations after, get product.
The step（2）Recombined milk enter fermentation tank, under 98 degrees Celsius of environment, insulation 2 h brown stains after be cooled to 40
℃；Fermenting microbe is added in recombined milk, fermentation time is 70h after mixing.
Claims (5)
1. a kind of preparation method of brown probiotics milk beverage, it is characterised in that including following preparation process：
（1）Take following raw material for standby：Skimmed milk powder, protein content 32%~34%, Xin Laite dairy industries company of New Zealand；Cheese
Lactobacillus, Shanghai Bright Dairy ＆ Food Co., Ltd.；Soluble soybean polysaccharide, only Fu Ji Science and Technology Ltd.s；Sucrose, Guangxi are land-reclaimable
Sugar industry Group Plc；Fructose syrup, praises Ji food Tianjin Co., Ltd；Citric acid；The limited public affairs of cypress trade in Beijing
Department；Rose bengal medium, MRs culture mediums, Beijing Luqiao Technology Co., Ltd.；
（2）With skimmed milk powder 12%, the ratio of fructose syrup 10%, is dissolved in hydration in purified water and recombined milk is made, pass through
95 DEG C are warming up in advance after 18 megapascal, 65 DEG C of homogeneous and enters fermentation tank, under 95-98 degrees Celsius of environment, 1.5~2 h brown stains of insulation
After be cooled to 38~40 DEG C, fermenting microbe is added in recombined milk with 100,000 CFU/ml additive amounts by sterile working, is sent out after mixing
70~72h of ferment, fermentation is terminated when acidified milk acidity reaches 180 degrees Celsius, is stirred evenly after frozen water cooling, 4 DEG C of refrigerations are spare；
（3）Purified water is preheated to 40 DEG C, dissolves soluble soybean polysaccharide and sucrose, under 95 degrees Celsius of environment, sterilizes 300 seconds
Afterwards, 30 DEG C are cooled to, is mixed with brown fermented milk base-material；
（4）Citric acid is dissolved in purified water, concentration<30%；
（5）Holding beverage is high-speed stirred state, is slowly added to citric acid solution, adjusts the acidity of finished product in 60~68T, tune acid
After under 18 megapascal, 20 DEG C of environment homogeneous, filling, and with 2~6 DEG C of refrigerations after, get product.
A kind of 2. preparation method of brown probiotics milk beverage as claimed in claim 1, it is characterised in that：Step（2）Reduction
Breast enters fermentation tank, and 38 DEG C are cooled under 95 degrees Celsius of environment, after insulation 1.5h brown stains.
A kind of 3. preparation method of brown probiotics milk beverage as claimed in claim 1, it is characterised in that：Step（2）Reduction
Breast enters fermentation tank, and 40 DEG C are cooled under 98 degrees Celsius of environment, after 2 h brown stains of insulation.
A kind of 4. preparation method of brown probiotics milk beverage as claimed in claim 1, it is characterised in that：Fermenting microbe is added
Into recombined milk, fermentation time is 70h after mixing.
A kind of 5. preparation method of brown probiotics milk beverage as claimed in claim 1, it is characterised in that：Fermenting microbe is added
Into recombined milk, fermentation time is 72h after mixing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711156922.1A CN107927165A (en) | 2017-11-20 | 2017-11-20 | A kind of preparation method of brown probiotics milk beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711156922.1A CN107927165A (en) | 2017-11-20 | 2017-11-20 | A kind of preparation method of brown probiotics milk beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107927165A true CN107927165A (en) | 2018-04-20 |
Family
ID=61929224
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711156922.1A Pending CN107927165A (en) | 2017-11-20 | 2017-11-20 | A kind of preparation method of brown probiotics milk beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107927165A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108094530A (en) * | 2017-12-15 | 2018-06-01 | 广州喜乐食品企业有限公司 | A kind of activity brown lactic acid bacteria beverage and preparation method thereof |
| CN111742988A (en) * | 2020-06-09 | 2020-10-09 | 平顶山金晶生物科技股份有限公司 | Refreshing brown lactobacillus flavored beverage and preparation method thereof |
-
2017
- 2017-11-20 CN CN201711156922.1A patent/CN107927165A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108094530A (en) * | 2017-12-15 | 2018-06-01 | 广州喜乐食品企业有限公司 | A kind of activity brown lactic acid bacteria beverage and preparation method thereof |
| CN111742988A (en) * | 2020-06-09 | 2020-10-09 | 平顶山金晶生物科技股份有限公司 | Refreshing brown lactobacillus flavored beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102265925B (en) | Banana probiotics coagulated yoghurt and preparation method thereof | |
| CN105455135B (en) | A kind of preparation method of No. 9 fruits and vegetables composite enzymes of no alcohol south jerusalem artichoke | |
| CN102763726A (en) | Probiotics yoghourt powder and preparation method thereof | |
| CN102894243A (en) | Method for making fermented jam | |
| CN104642545A (en) | Active probiotic tea flavor fermented milk and preparation method thereof | |
| CN101632473A (en) | Apple probiotic fermented drink and production method | |
| CN103380874A (en) | Preparation method for composite probiotic-fermented jam | |
| CN101637287A (en) | Probiotic binary mixed fermentation beverage and making method | |
| CN107136214A (en) | A kind of zero lactose fermentation breast and preparation method thereof | |
| CN105145825A (en) | Red-bean and barley damp-clearing spleen-tonifying tremella lactic acid beverage and production method thereof | |
| CN104719479A (en) | Preparation method of novel litchi lactobacillus drink | |
| CN106306812A (en) | Fruit probiotic fermentation preparation method | |
| CN101632472A (en) | Carrot probiotic fermented drink and production method | |
| CN103815016B (en) | Taro-flavored yoghurt product and preparation method | |
| CN105104532A (en) | Preparation method of nutrient water chestnut particles | |
| CN107927165A (en) | A kind of preparation method of brown probiotics milk beverage | |
| CN101637290A (en) | Grape probiotic fermentation beverage and making method | |
| CN102919357A (en) | Lemon flavor beverage and preparation method thereof | |
| CN103783156A (en) | Technology for fabricating peanut yoghurt | |
| CN101632471A (en) | Pineapple probiotic fermented drink and production method | |
| CN101703290A (en) | Tomato probiotic fermented beverage and production method thereof | |
| CN104430867A (en) | Preparation method of living bacterium type red jujube acid milk beverage | |
| CN106259904A (en) | A kind of manufacture method of the prebiotic health care yoghourt of Jerusalem artichoke | |
| CN104430852A (en) | Preparation method of living bacterium type sweet orange acid milk beverage | |
| CN101637289A (en) | Probiotic mixed fermentation beverage and making method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180420 |