CN108432877A - A kind of Yoghourt and preparation method thereof - Google Patents
A kind of Yoghourt and preparation method thereof Download PDFInfo
- Publication number
- CN108432877A CN108432877A CN201810561448.9A CN201810561448A CN108432877A CN 108432877 A CN108432877 A CN 108432877A CN 201810561448 A CN201810561448 A CN 201810561448A CN 108432877 A CN108432877 A CN 108432877A
- Authority
- CN
- China
- Prior art keywords
- cyclodextrin
- preparation
- weight
- celery
- parts
- 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.)
- Withdrawn
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
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)
Abstract
The invention discloses a kind of Yoghourts and preparation method thereof, wherein preparation method includes the following steps：S1, it is taken out after scalding the fresh celery of 25~30 parts by weight with hot water, adds water to be beaten, obtain Celery Juice；S2, cyclodextrin solution is obtained by the cyclodextrin of 15~20 parts by weight is soluble in water, the Celery Juice is instilled dropwise in the cyclodextrin solution and carries out ultrasound, continues ultrasound after being added dropwise to complete, mixed solution is filtered, then filtrate is concentrated, cooling is dried to obtain cyclodextrin inclusion compound；S3, the stabilizer of the cyclodextrin inclusion compound, the raw material milk of 50~60 parts by weight, the sweetener of 5~8 parts by weight and 0.4~0.6 parts by weight is mixed, homogeneous is sterilized, cooling, and the inoculation bacterium fermentation of 2~4 parts by weight is then added, and refrigeration obtains the Yoghourt.The present invention utilizes the complexing of cyclodextrin, and the yoghurt-flavoured being prepared is good and has both the double nutrition of celery and Yoghourt, and insoluble dietary fiber and vitamin content are high.
Description
Technical field
The present invention relates to dairy products, and in particular to a kind of Yoghourt and preparation method thereof.
Background technology
Yoghourt, through degreasing, partially skimmed or not degreasing, is sterilized, ferments, is stirred using ox (sheep) breast or reconstituted milk as main material
It mixes or does not stir, add or do not add dairy products made of other compositions, yoghurt-flavoured is sour-sweet fine and smooth, full of nutrition.In Yoghourt
Lactic acid bacteria can secrete the substance beneficial to health when being bred in human body intestinal canal, the digestion power of people can be enhanced, promoted
Appetite, improves intestinal environment, and Yoghourt can also effectively improve the utilization rate of calcium, phosphorus in human body.It is continuous with living standard
It improves, in addition the increasingly exacerbation of people's mental labour burden, people more focus on the heath-function of food and more trophism.To
Some nutrition classes or functional raw material are added in Yoghourt and producing novel Yoghourt is becoming a kind of development trend.
Celery contains abundant vitamin A, vitamin B1, vitamin B2, vitamin C and citrin, calcium, iron, the mines such as phosphorus
Content of material is also more, and in addition there are the ingredients such as protein, mannitol and food fiber.The also celery containing effective component in base of leaf
Sweet, the sweet lactone of fingered citron and volatile oil have the function of lowering blood pressure and blood fat, prevention atherosclerosis；It can also promote gastric juice
Secretion, increase appetite, often eat celery can stimulating gastrointestinal wriggle be conducive to defecation.
Celery is combined production celery yoghurt with Yoghourt, product makees the double health for having celery and sour milk beverage concurrently
With nutritional ingredient is greatly improved than common sour milk.But due to, containing many organic matters not soluble in water, preparing Yoghourt in celery
Fermentation process in, insoluble matter be easy influence fermentation, formed milk block, if being filtered to remove insoluble matter, and nutrition in celery can be caused
Loss of ingredient, such as insoluble dietary fiber etc., and somebody thinks that celery has niff, so not liking to eat.Cause
This needs to research and develop the celery yoghurt that a kind of taste is good, full of nutrition, to meet modern Man's Demands.
Invention content
The main object of the present invention is to provide a kind of Yoghourt and preparation method thereof, it is intended to improve the taste of current celery yoghurt
It is bad, the not high technical problem of the nutrient utilization of celery.
To achieve the above object, the present invention proposes a kind of preparation method of Yoghourt, includes the following steps：
S1, it is taken out after scalding the fresh celery of 25~30 parts by weight with hot water, adds water to be beaten, obtain Celery Juice；
S2, cyclodextrin solution is obtained by the cyclodextrin of 15~20 parts by weight is soluble in water, the Celery Juice is instilled dropwise
In the cyclodextrin solution and ultrasound is carried out, continues ultrasound after being added dropwise to complete, mixed solution is filtered, it is then that filtrate is dense
Contracting, cooling are dried to obtain cyclodextrin inclusion compound；
S3, by the cyclodextrin inclusion compound, the raw material milk of 50~60 parts by weight, the sweetener of 5~8 parts by weight and 0.4~
The stabilizer of 0.6 parts by weight mixes, homogeneous, sterilizes, cooling, and the inoculation bacterium fermentation of 2~4 parts by weight is then added, and refrigeration obtains
The Yoghourt.
Preferably, the cyclodextrin is beta-cyclodextrin, gamma-cyclodextrin, hydroxypropyl-β-cyclodextrin, hydroxyethyl-β-cyclodextrin
Or methyl-B-cyclodextrin.
Preferably, the raw material milk is low fat, degreasing or whole milk；The inoculation bacterium is Bulgarian Lactobacillus or thermophilic
Hot streptococcus.
Preferably, the sweetener includes white granulated sugar, fructose, syrup, oligosaccharide and for one or more in sugar；It is described
Stabilizer includes one or more in starch, pectin and gelatin.
Preferably, the step S1 the specific steps are：The fresh celery is scalded into 60~90s with 95~100 DEG C of hot water
After take out, be added be equivalent to 6~12 times of quality of the fresh celery water mashing, obtain Celery Juice.
Preferably, temperature ultrasonic in the step S2 be 20~30 DEG C, it is described continue after being added dropwise to complete ultrasound when
Between be 30~60min.
Preferably, the pressure of homogeneous is 25~30MPa in the step S3, and number is at least 2 times.
Preferably, the temperature sterilized in the step S3 is 98~100 DEG C, and the time is 5~6min.
Preferably, the temperature fermented in the step S3 is 35~40 DEG C, and the time is 6~8h, and the temperature of the refrigeration is 0
~5 DEG C.
In addition, the present invention also provides a kind of Yoghourt, the Yoghourt is prepared by any of the above-described preparation method,
The Yoghourt is yoghurt or acidophilus goat milk.
In technical solution of the present invention, using the hollow cylinder three-dimensional ring structure of cyclodextrin, external hydrophilic, inner cavity is hydrophilic
Celery beating is obtained Celery Juice, is then slowly dropped in cyclodextrin solution, ultrasound prepares cyclodextrin-complex by characteristic；Its
Flavor molecules in middle celery enter in cyclodextrin inner chamber, and cyclodextrin is embedded, and cover celery niff；In addition celery
In insoluble nutrient molecule enter in cyclodextrin inner chamber and be complexed with it, the solubility of insoluble nutrients is increased, in acid
Milk block will not be formed in the fermentation process of milk, increase the nutrient utilization of celery, and vitamin etc. is in cyclodextrin shell
Under protection, it is not easily susceptible to the destruction of external environment, increases the mesotrophic stability of celery yoghurt and persistence.
Description of the drawings
In order to more clearly explain the embodiment of the invention or the technical proposal in the existing technology, to embodiment or will show below
There is attached drawing needed in technology description to be briefly described, it should be apparent that, the accompanying drawings in the following description is only this
Some embodiments of invention for those of ordinary skill in the art without creative efforts, can be with
The structure shown according to these attached drawings obtains other attached drawings.
Fig. 1 is the flow chart of the method for preparing sour milk of the embodiment of the present invention.
Specific implementation mode
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is general
The every other embodiment that logical technical staff is obtained without creative efforts belongs to what the present invention protected
Range.
In addition, the technical solution between each embodiment of the present invention can be combined with each other, but must be general with this field
Logical technical staff can be implemented as basis, will be understood that when the combination of technical solution appearance is conflicting or cannot achieve this
The combination of technical solution is not present, also not the present invention claims protection domain within.
The present invention proposes a kind of preparation method of Yoghourt, as shown in Figure 1, including the following steps：
S1, it is taken out after the fresh celery of 25~30 parts by weight is scalded 60~90s with 95~100 DEG C of hot water, addition is equivalent to
The water of 6~12 times of quality of fresh celery is beaten, and obtains Celery Juice；
S2, cyclodextrin solution is obtained by the cyclodextrin of 15~20 parts by weight is soluble in water, Celery Juice is instilled to ring paste dropwise
In smart solution and ultrasound is carried out, ultrasonic temperature is 20~30 DEG C, continues 30~60min of ultrasound after being added dropwise to complete, will mix
Solution filters, and then concentrates filtrate, and cooling is dried to obtain cyclodextrin inclusion compound；
S3, by cyclodextrin inclusion compound, the raw material milk of 50~60 parts by weight, the sweetener of 5~8 parts by weight and 0.4~0.6 weight
The stabilizer for measuring part mixes, homogeneous at least 2 times (pressure is 25~30MPa), and 5~6min is sterilized at 98~100 DEG C, cooling, so
The inoculation bacterium of 2~4 parts by weight is added afterwards, ferment 6~8h at 35~40 DEG C, is refrigerated at 0~5 DEG C and obtains Yoghourt.
Wherein, cyclodextrin is beta-cyclodextrin, gamma-cyclodextrin, hydroxypropyl-β-cyclodextrin, hydroxyethyl-β-cyclodextrin or first
Group-beta-cyclodextrin.Raw material milk is low fat, degreasing or whole milk；It is Bulgarian Lactobacillus or streptococcus thermophilus to be inoculated with bacterium.Sweet tea
Taste agent includes white granulated sugar, fructose, syrup, oligosaccharide and for one or more in sugar；Stabilizer includes starch, pectin and gelatin
In it is one or more.
Certainly in other embodiments, in addition to preparing cyclodextrin inclusion compound with ultrasonic method, can also use solution stirring method or
It is prepared by person's polishing.Such as Celery Juice is slowly dropped into cyclodextrin solution under stirring, 1h is stirred at room temperature, overnight, takes out
It filters and washs saturate precipitation with a small amount of absolute ethyl alcohol, vacuum drying obtains inclusion compound.Or by cyclodextrin solution and Celery Juice
After mixing, it is fully ground 1h, decompression filters, and filter cake is dried to constant weight under 50 DEG C of ovens to get inclusion compound.But solution stirs
Mix process and polishing embedding effect are not fine, under relatively, when ultrasonic wave is propagated in a liquid, can generate intensifying for energy
And burst, i.e., ultrasonic " empty verbiage effect ", it can discharge huge energy, shock wave be formed, instead of stirring action to product
It is embedded, ultrasonic method embedding effect is more preferable, the time is short, easy to control and easy to operate.
Cyclodextrin can also be complexed with the cholesterol in raw material milk, therefore, raw material milk can slowly be instilled to ring paste dropwise
In smart aqueous solution and carry out ultrasonic (temperature：20~30 DEG C), continue ultrasound after being added dropwise to complete, then centrifuges mixed liquor, mistake
Filter, the cooling complex compound for being dried to obtain cyclodextrin-cholesterol.Wherein filtered filtrate is the raw material milk of Cholesterol removal,
Step S3 is carried out again, you can to obtain the Yoghourt of removing cholesterol, is drunk suitable for the crowd of too high cholesterol.
Can be yoghurt or acid in addition, the present invention also provides a kind of Yoghourt being prepared by above-mentioned preparation method
Goat milk is within the scope of the invention.
The outer rim of cyclodextrin is hydrophilic and inner cavity is hydrophobic, thus it can provide a hydrophobic binding site as enzyme, makees
Based on the various objects appropriate of envelope, such as organic molecule, inorganic ions and gas molecule.The hydrophobic and external parent in its inner cavity
The characteristic of water make its can according to Van der Waals force, hydrophobic interaction power, the intermolecular matching effect of Subjective and Objective etc. with it is many organic
Inclusion compound is formed with inorganic molecule.And flavor molecules, insoluble diedairy fiber, vitamin in celery etc. can enter in cyclodextrin
Chamber forms inclusion compound, can cover the flavor of celery, the dissolubility for the ingredient that has additional nutrients so that the fermentation of Yoghourt is more smooth, increases
The nutrient content for having added celery in Yoghourt avoids vitamin etc. affected by environment.Therefore the Yoghourt of the present invention is fine and smooth and taste is good,
Have both the double nutrition of celery and Yoghourt.
Embodiment 1
The present embodiment proposes a kind of Yoghourt, and preparation method includes the following steps：
S1, it is taken out after the fresh celeries of 25g are scalded 60s with 100 DEG C of hot water, the water mashing of 150ml is added, obtains Celery Juice；
S2, cyclodextrin solution is obtained by the cyclodextrin of 15g parts by weight is soluble in water, Celery Juice is slowly instilled to ring paste dropwise
In smart solution and ultrasound is carried out, ultrasonic temperature is 25 DEG C, continues ultrasound 40min after being added dropwise to complete, mixed solution is filtered,
Then filtrate is concentrated with Rotary Evaporators, cooling is dried to obtain cyclodextrin inclusion compound；
S3, cyclodextrin inclusion compound, the whole milk of 50g, the white granulated sugar of 5g, fructose and 0.4g gelatin are mixed, in 25MPa
Pressure under sterilize 5min at homogeneous 2 times, 98 DEG C, it is cooling, 2g Bulgarian Lactobacillus is then added, ferments at 35 DEG C
6h refrigerates at 2 DEG C, obtains the Yoghourt of the present embodiment.
Wherein, above-mentioned homogeneous is also referred to as homogenized, and is the dispersion micronized made in suspension (or emulsion) system, homogenization
Processing procedure.Homogeneous in food processing refers to that the feed liquid of material is squeezing, under the triple role that thump is expanded with decompression
Material is set to refine, to enable to make in milk using homogenizer in material being mutually mixed evenly, such as dairy produce processing
Fat is crushed more tiny, to keep entire product system more stable.Homogenizer can be divided into rotary and pressure type two major classes,
Pressure type homogenizer makes liquid medium obtain high-energy first, and this high pressure energy liquid is in the homogenizing mechanism by homogenizer
When, pressure energy is converted into kinetic energy, to obtain the effect of fluid force.
Yoghourt celery additive amount in the present embodiment is 25%, is more than the additive amount of current existing celery yoghurt, this implementation
The Yoghourt that example is prepared is fine and smooth, and flavor taste is good, full of nutrition, can increase enterogastric peristalsis, prevent constipation.
Embodiment 2
The present embodiment proposes a kind of Yoghourt, and preparation method includes the following steps：
S1, it is taken out after the fresh celeries of 30g are scalded 90s with 100 DEG C of hot water, the water mashing of 360ml is added, obtains Celery Juice；
S2, cyclodextrin solution is obtained by the cyclodextrin of 20g parts by weight is soluble in water, Celery Juice is slowly instilled to ring paste dropwise
In smart solution and ultrasound is carried out, ultrasonic temperature is 30 DEG C, continues ultrasound 60min after being added dropwise to complete, mixed solution is filtered,
Then filtrate is concentrated with Rotary Evaporators, cooling is dried to obtain cyclodextrin inclusion compound；
S3, by cyclodextrin inclusion compound, the skim milk of 60g, the syrup of 8g, D-sorbite (generation sugar in one kind) and 0.6g
Starch mixes, homogeneous 3 times under the pressure of 30MPa, and 6min is sterilized at 99 DEG C, cooling, 4g streptococcus thermophilus is then added, 40
Ferment 8h at DEG C, is refrigerated at 5 DEG C, obtains the Yoghourt of the present embodiment.
Yoghourt celery additive amount in the present embodiment is 24%, is more than the additive amount of current existing celery yoghurt, this implementation
The Yoghourt that example is prepared is fine and smooth, and flavor taste is good, full of nutrition, can increase enterogastric peristalsis, prevent constipation.
Embodiment 3
The present embodiment proposes a kind of Yoghourt, and preparation method includes the following steps：
S1, it is taken out after the fresh celeries of 28g are scalded 80s with 95 DEG C of hot water, the water mashing of 280ml is added, obtains Celery Juice；
S2, cyclodextrin solution is obtained by the cyclodextrin of 18g parts by weight is soluble in water, Celery Juice is slowly instilled to ring paste dropwise
In smart solution and ultrasound is carried out, ultrasonic temperature is 25 DEG C, continues ultrasound 30min after being added dropwise to complete, mixed solution is filtered,
Then filtrate is concentrated with Rotary Evaporators, cooling is dried to obtain cyclodextrin inclusion compound；
S3, cyclodextrin inclusion compound, the low fat goat milk of 55g, the oligosaccharide of 7g and 0.5g pectin are mixed, in the pressure of 28MPa
Homogeneous 2 times under power sterilize 6min at 98 DEG C, cooling, 3g streptococcus thermophilus are then added, ferment 7h at 36 DEG C, cold at 4 DEG C
It hides, obtains the Yoghourt of the present embodiment.
Yoghourt celery additive amount in the present embodiment is 25%, is more than the additive amount of current existing celery yoghurt, this implementation
The Yoghourt that example is prepared is fine and smooth, and flavor taste is good, full of nutrition, can increase enterogastric peristalsis, prevent constipation.
It these are only the preferred embodiment of the present invention, be not intended to limit the scope of the invention, it is every in the present invention
Design under, using equivalent transformation made by description of the invention, or directly/to be used in other related technical areas equal indirectly
It is included within the scope of the present invention.
Claims (10)
1. a kind of preparation method of Yoghourt, which is characterized in that include the following steps：
S1, it is taken out after scalding the fresh celery of 25~30 parts by weight with hot water, adds water to be beaten, obtain Celery Juice；
S2, obtain cyclodextrin solution by the cyclodextrin of 15~20 parts by weight is soluble in water, the Celery Juice is instilled dropwise described in
In cyclodextrin solution and ultrasound is carried out, continues ultrasound after being added dropwise to complete, mixed solution is filtered, then concentrates filtrate, it is cold
But it is dried to obtain cyclodextrin inclusion compound；
S3, by the cyclodextrin inclusion compound, the raw material milk of 50~60 parts by weight, the sweetener of 5~8 parts by weight and 0.4~0.6 weight
The stabilizer mixing of part is measured, homogeneous is sterilized, cooling, and the inoculation bacterium fermentation of 2~4 parts by weight is then added, and refrigeration obtains the acid
Milk.
2. preparation method as described in claim 1, which is characterized in that the cyclodextrin is beta-cyclodextrin, gamma-cyclodextrin, hydroxyl
Propyl-beta-cyclodextrin, hydroxyethyl-β-cyclodextrin or methyl-B-cyclodextrin.
3. preparation method as described in claim 1, which is characterized in that the raw material milk is low fat, degreasing or whole milk；It is described
It is Bulgarian Lactobacillus or streptococcus thermophilus to be inoculated with bacterium.
4. preparation method as described in claim 1, which is characterized in that the sweetener includes white granulated sugar, fructose, syrup, low
Glycan and for one or more in sugar；The stabilizer includes one or more in starch, pectin and gelatin.
5. preparation method as described in claim 1, which is characterized in that the step S1 the specific steps are：By the fresh celery
Dish takes out after scalding 60~90s with 95~100 DEG C of hot water, and the water mashing for being equivalent to 6~12 times of quality of the fresh celery is added, obtains
To Celery Juice.
6. preparation method as described in claim 1, which is characterized in that ultrasonic temperature is 20~30 DEG C in the step S2,
The time for continuing ultrasound after being added dropwise to complete is 30~60min.
7. preparation method as described in claim 1, which is characterized in that the pressure of homogeneous is 25~30MPa in the step S3,
Number is at least 2 times.
8. preparation method as described in claim 1, which is characterized in that the temperature sterilized in the step S3 is 98~100 DEG C,
Time is 5~6min.
9. such as preparation method according to any one of claims 1 to 8, which is characterized in that the temperature fermented in the step S3
It it is 35~40 DEG C, the time is 6~8h, and the temperature of the refrigeration is 0~5 DEG C.
10. a kind of Yoghourt, which is characterized in that the Yoghourt is prepared by the preparation method described in any one of claim 1~9
It obtains, the Yoghourt is yoghurt or acidophilus goat milk.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810561448.9A CN108432877A (en) | 2018-05-31 | 2018-05-31 | A kind of Yoghourt and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810561448.9A CN108432877A (en) | 2018-05-31 | 2018-05-31 | A kind of Yoghourt and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108432877A true CN108432877A (en) | 2018-08-24 |
Family
ID=63206603
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810561448.9A Withdrawn CN108432877A (en) | 2018-05-31 | 2018-05-31 | A kind of Yoghourt and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108432877A (en) |
-
2018
- 2018-05-31 CN CN201810561448.9A patent/CN108432877A/en not_active Withdrawn
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102318806B (en) | Preparation method of probiotics fermented pumpkin and carrot vegetable powder | |
| CN104770816A (en) | Watermelon juice probiotic fermented beverage and preparation method thereof | |
| CN105815640A (en) | Digestion-promoting and intestine-and-stomach-adjusting fruit-and-vegetable probiotic product and preparing method thereof | |
| CN101720935A (en) | Immunostimulating composition containing lactic acid bacteria | |
| CN107581436A (en) | A kind of preparation method of probiotics fermention matrimony vine underflow | |
| CN107095292A (en) | It is a kind of that there is plant composite enzyme of regulation gut flora function and preparation method thereof | |
| JP2009273412A (en) | Red-colored functional soymilk yoghurt | |
| CN105145824A (en) | Refreshing mint tremella dairy drink and making method thereof | |
| CN106107338A (en) | A kind of lactic acid bacteria fermentation sweet corn composite beverage and preparation method thereof | |
| CN100375754C (en) | Method for producing extracellular mucopoly-saccharide using rhamnose lactobacillus and product | |
| KR101707551B1 (en) | Method for Preparing Chocolates Containing Viable Preparations of Lactic Acid Bacteria | |
| CN103598331B (en) | Rehmannia root functional yoghourt, rehmannia root blueberry functional yoghourt and preparation method thereof | |
| CN104886569A (en) | An active probiotic fermented drink and a preparation method thereof | |
| JP3889647B2 (en) | Yogurt | |
| CN103355406B (en) | A kind of production method being rich in active polysaccharide Fermented Soybean Milk | |
| CN106259904A (en) | A kind of manufacture method of the prebiotic health care yoghourt of Jerusalem artichoke | |
| KR101585957B1 (en) | Manufacturing method of fermentation product having vitamines and fermentation product manufactured thereby | |
| CN103004986B (en) | Rana japonica oil fermented drink and method for preparing same | |
| CN109169899A (en) | A kind of preparation method of the shield stomach acidified milk containing Hericium erinaceus beta glucan | |
| CN108432877A (en) | A kind of Yoghourt and preparation method thereof | |
| CN109349344A (en) | A kind of manufacture craft of black garlic Yoghourt | |
| CN104886700A (en) | Probiotic fermented beverage and preparation method thereof | |
| CN104886688A (en) | Watermelon juice beverage and preparation method thereof | |
| CN108887671A (en) | A method of self-control pineapple ferment | |
| CN106343018A (en) | Radix ophiopogonis health-care yogurt 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 | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180824 |