CN107996703A - A kind of blueberry jam Yoghourt - Google Patents
A kind of blueberry jam Yoghourt Download PDFInfo
- Publication number
- CN107996703A CN107996703A CN201711270754.9A CN201711270754A CN107996703A CN 107996703 A CN107996703 A CN 107996703A CN 201711270754 A CN201711270754 A CN 201711270754A CN 107996703 A CN107996703 A CN 107996703A
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- Prior art keywords
- yoghourt
- parts
- raw material
- leavening
- blueberry jam
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- 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.)
- Withdrawn
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 29
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 14
- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 14
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 14
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 239000005862 Whey Substances 0.000 claims abstract description 9
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 9
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 9
- 229920001202 Inulin Polymers 0.000 claims abstract description 7
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 7
- 229940029339 inulin Drugs 0.000 claims abstract description 7
- 235000020121 low-fat milk Nutrition 0.000 claims abstract description 7
- 239000002562 thickening agent Substances 0.000 claims abstract description 7
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 4
- 239000003765 sweetening agent Substances 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 12
- 235000004213 low-fat Nutrition 0.000 claims description 11
- 241000186000 Bifidobacterium Species 0.000 claims description 6
- 241000186660 Lactobacillus Species 0.000 claims description 6
- 229940039696 lactobacillus Drugs 0.000 claims description 6
- 235000013336 milk Nutrition 0.000 claims description 4
- 239000008267 milk Substances 0.000 claims description 4
- 210000004080 milk Anatomy 0.000 claims description 4
- 241000194017 Streptococcus Species 0.000 claims description 3
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 239000007858 starting material Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 235000013325 dietary fiber Nutrition 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 239000006041 probiotic Substances 0.000 abstract description 2
- 235000018291 probiotics Nutrition 0.000 abstract description 2
- 235000021262 sour milk Nutrition 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract 1
- 229940088594 vitamin Drugs 0.000 abstract 1
- 229930003231 vitamin Natural products 0.000 abstract 1
- 235000013343 vitamin Nutrition 0.000 abstract 1
- 150000003722 vitamin derivatives Chemical class 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 7
- 239000006071 cream Substances 0.000 description 6
- 235000013365 dairy product Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000015142 cultured sour cream Nutrition 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013341 fat substitute Nutrition 0.000 description 2
- 239000003778 fat substitute Substances 0.000 description 2
- 238000005461 lubrication Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 238000007596 consolidation process Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000001130 gallstones Diseases 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000009466 transformation 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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- 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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- 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
-
- 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
-
- 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
- A23V2400/51—Bifidobacterium
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Fodder In General (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a kind of blueberry jam Yoghourt, it is made of following raw materials, and in terms of 1000 parts by weight, the raw material includes：800~860 parts of lowfat milk, 1~10 part of Evamilk albumen, 3~15 parts of PURE WHEY, 80~120 parts of blueberry jam, 0.2~60 part of sweetener, 1~30 part of inulin, 8~20 parts of thickener；The raw material also includes leavening, and the dosage of leavening is 50U~200U in the raw material described in per 1000kg.The Yoghourt of the present invention due in its raw material each component ratio it is suitable, enable Yoghourt the advantages of taking into account sour nutrition, texture, mouthfeel and stability each side of the present invention.Wherein, the protein content of the Yoghourt of the present invention greatly improves, improve 30% or so, fat relatively common sour milk reduces by 50% or so, and there is dietary fiber and probiotics biabsorption, the nutriments such as vitamin, dietary fiber and other trace elements of Yoghourt all greatly increase, and significantly improve the nutritive value of Yoghourt.
Description
Technical field
The present invention relates to food technology field, more particularly to a kind of blueberry jam Yoghourt.
Background technology
Present food is wide in variety various, the continuous improvement of living standard, makes the ideas of most consumers from " eating
It is full " it is gradually converted into and how " eats ".But since knowledge is deficient, it is difficult to food of reasonably arranging in pairs or groups, and the time is expended, so opening
It is comprehensive to send nutrition, targetedly product is necessary.And domestic Dairy Enterprise is in recent years since product homogeneity is tight
Weight, product restructuring can not only make enterprise obtain the market share of bigger, consumer can also be helped more convenient
The food that has matched of acquisition.
Dairy products are a kind of healthy food, have higher nutritive value, lactoprotein is easy to digest, is easily absorbed by the body.
But fat content is usually higher in dairy products, research shows, excessive fat intake, can cause obesity, hyperlipidemia, heart
The health problems such as disease, artery sclerosis, diabetes, gall stone.Many consumers are very sensitive to intake fat, to low fat and low heat
The demand of dairy products is increasingly enhanced.Although the low-fat sour cream production in dairy products can reduce intake of the crowd to fat,
Due to the curdled milk for lacking fat and smooth effect, the usual structure of low-fat soured cream is more thin, and mouthfeel is jerky, and flavor is not
Foot, Consumer acceptance be not high.In order to improve the texture of low-fat soured cream and mouthfeel, many low-fat sour cream productions of in the market
In with the addition of fat substitute.With protide most nutritive value in these fat substitutes, these protides it is fat substituted
Product not only can be with the fine and smooth mouthfeel of the solid sticky texture of simulated fat and lubrication, moreover it is possible to improves the protein content of Yoghourt, makes
Low-fat soured cream is while intake energy value per capita is reduced, intake albumen quality increase.
There are flavor deficiency, nutrition are single, of less types mostly for other low fat high-protein yoghourts currently on the market
The defects of.And the nutriments such as low-fat milk and jam needed for Yoghourt will be prepared to be simply mixed according to any proportioning, it is past
Toward the mouthfeel that cannot obtain and structural state, it is mainly shown as thinning after addition jam in low-fat soured cream, jam is sunk
In product bottom, sensory modalities are made to be deteriorated.
Raw material type is more, influences each other also more complicated, cooperates more troublesome, is also more difficult to coordinate between each other.And
And since raw material is complicated, the complexity of production technology will be directly contributed, sometimes for the renewal for coordinating raw material, or even need passing
The new process being more suitable for is found on the basis of technique of uniting, or needs to manufacture brand-new production equipment, in manpower and materials
All it is a kind of huge loss.Therefore finding can realize that the low fat of industrialized production is high in traditional handicraft and Equipment Foundations
Albumen jam Yoghourt is significantly.
Another complicated easily caused problem of raw material is that the stability of Yoghourt reduces, such as phenomena such as whey precipitation, layering,
Shelf-life and shelf life may also be affected.
Therefore want to prepare take into account flavor taste and nutrition, each side such as convenient of stability and production technology will
The jam Yoghourt asked is very challenging.
The content of the invention
The defects of in order to make up prior art, the present invention provide a kind of blueberry jam Yoghourt.
The technical problems to be solved by the invention are achieved by the following technical programs：
A kind of blueberry jam Yoghourt, it is made of following raw materials, and in terms of 1000 parts by weight, the raw material includes：Lowfat milk
800~860 parts, 1~10 part of Evamilk albumen, 3~15 parts of PURE WHEY, 80~120 parts of blueberry jam, sweetener 0.2
~60 parts, 1~30 part of inulin, 8~20 parts of thickener；The raw material also includes leavening, and the raw material described in per 1000kg
The dosage of middle leavening is 50U~200U.
Further, the leavening includes lactobacillus (Lactobacillus), streptococcus
(Streptococcusthermophilus) and the one or more in Bifidobacterium (Bifidobacterium).
Further, its preparation method comprises the following steps：
(1) lowfat milk, Evamilk albumen, PURE WHEY, inulin and thickener are uniformly mixed and form feed liquid；
(2) by the feed liquid homogeneous obtained by step (1), sterilization, cooling, make uniformly；
(3) ferment to the feed liquid inoculating starter obtained by step (2)；
(4) jam will be added in the feed liquid obtained by step (3), mixing is canned, is refrigerated after filling.
The present invention has the advantages that：
The present invention Yoghourt due in its raw material each component ratio it is suitable, enable the present invention Yoghourt take into account sour nutrition, matter
The advantages of structure, mouthfeel and stability each side.Wherein, the protein content of Yoghourt of the invention greatly improves, and it is left to improve 30%
The right side, fat relatively common sour milk reduces by 50% or so, and has effects that dietary fiber and probiotics biabsorption, the dimension life of Yoghourt
The nutriments such as element, dietary fiber and other trace elements all greatly increase, and significantly improve the nutritive value of Yoghourt；Also,
Milk solid in Yoghourt is high, and Yoghourt curdled milk ability is strong, has higher retention ability, effectively prevents whey from separating out, and Yoghourt has
The rheological equationm of state such as excellent consolidation and viscosity, overcomes that low-fat soured cream is thin or greasy plump mouthfeel, have it is salubrious,
The mouthfeel of fine and smooth lubrication as smooth, cream.
Embodiment
With reference to embodiment, the present invention will be described in detail, and embodiment is only the preferred embodiment of the present invention,
It is not limitation of the invention.
Embodiment 1
A kind of blueberry jam Yoghourt, it is made of following raw materials, and in terms of 1000 parts by weight, the raw material includes：Lowfat milk
800~860 parts, 1~10 part of Evamilk albumen, 3~15 parts of PURE WHEY, 80~120 parts of blueberry jam, sweetener 0.2
~60 parts, 1~30 part of inulin, 8~20 parts of thickener；The raw material also includes leavening, and the raw material described in per 1000kg
The dosage of middle leavening is 50U~200U.
Its preparation method comprises the following steps：
(1) lowfat milk, Evamilk albumen, PURE WHEY, inulin and thickener are uniformly mixed and form feed liquid；
(2) by the feed liquid homogeneous obtained by step (1), sterilization, cooling, make uniformly；
(3) ferment to the feed liquid inoculating starter obtained by step (2)；
(4) jam will be added in the feed liquid obtained by step (3), mixing is canned, is refrigerated after filling.
Wherein, leavening includes lactobacillus (Lactobacillus), streptococcus
(Streptococcusthermophilus) and the one or more in Bifidobacterium (Bifidobacterium).
Embodiment described above only expresses embodiments of the present invention, its description is more specific and detailed, but can not
Therefore the limitation to the scope of the claims of the present invention is interpreted as, as long as the skill obtained using the form of equivalent substitution or equivalent transformation
Art scheme, should all fall within the scope and spirit of the invention.
Claims (3)
1. a kind of blueberry jam Yoghourt, it is made of following raw materials, and in terms of 1000 parts by weight, the raw material includes：Low fat ox
800~860 parts of milk, 1~10 part of Evamilk albumen, 3~15 parts of PURE WHEY, 80~120 parts of blueberry jam, sweetener
0.2~60 part, 1~30 part of inulin, 8~20 parts of thickener；The raw material also includes leavening, and described in per 1000kg
The dosage of leavening is 50U~200U in raw material.
2. blueberry jam Yoghourt as claimed in claim 1, it is characterised in that the leavening includes lactobacillus
(Lactobacillus), streptococcus (Streptococcusthermophilus) and Bifidobacterium
(Bifidobacterium) one or more in.
3. blueberry jam Yoghourt as claimed in claim 1, it is characterised in that its preparation method comprises the following steps：
(1) lowfat milk, Evamilk albumen, PURE WHEY, inulin and thickener are uniformly mixed and form feed liquid；
(2) by the feed liquid homogeneous obtained by step (1), sterilization, cooling, make uniformly；
(3) ferment to the feed liquid inoculating starter obtained by step (2)；
(4) jam will be added in the feed liquid obtained by step (3), mixing is canned, is refrigerated after filling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711270754.9A CN107996703A (en) | 2017-12-05 | 2017-12-05 | A kind of blueberry jam Yoghourt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711270754.9A CN107996703A (en) | 2017-12-05 | 2017-12-05 | A kind of blueberry jam Yoghourt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107996703A true CN107996703A (en) | 2018-05-08 |
Family
ID=62057001
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711270754.9A Withdrawn CN107996703A (en) | 2017-12-05 | 2017-12-05 | A kind of blueberry jam Yoghourt |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107996703A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109463439A (en) * | 2018-11-07 | 2019-03-15 | 海南师范大学 | A kind of Noni fruit flavor yoghourt and preparation method thereof |
| CN111248420A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Jam and fermented milk containing dietary fiber, and preparation method thereof |
| CN112868785A (en) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | Normal-temperature yoghourt containing whole blueberry and preparation method thereof |
| CN116762864A (en) * | 2023-08-17 | 2023-09-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghurt and preparation method thereof |
-
2017
- 2017-12-05 CN CN201711270754.9A patent/CN107996703A/en not_active Withdrawn
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109463439A (en) * | 2018-11-07 | 2019-03-15 | 海南师范大学 | A kind of Noni fruit flavor yoghourt and preparation method thereof |
| CN111248420A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Jam and fermented milk containing dietary fiber, and preparation method thereof |
| CN112868785A (en) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | Normal-temperature yoghourt containing whole blueberry and preparation method thereof |
| CN112868785B (en) * | 2019-11-29 | 2023-04-11 | 内蒙古伊利实业集团股份有限公司 | Normal-temperature yoghourt containing whole blueberry and preparation method thereof |
| CN116762864A (en) * | 2023-08-17 | 2023-09-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghurt and preparation method thereof |
| CN116762864B (en) * | 2023-08-17 | 2023-11-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghurt and preparation method thereof |
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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180508 |
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| WW01 | Invention patent application withdrawn after publication |