CN108740276A - A kind of production method of the soybean walnut lactate milk ice cream rich in viable bacteria - Google Patents
A kind of production method of the soybean walnut lactate milk ice cream rich in viable bacteria Download PDFInfo
- Publication number
- CN108740276A CN108740276A CN201810849733.0A CN201810849733A CN108740276A CN 108740276 A CN108740276 A CN 108740276A CN 201810849733 A CN201810849733 A CN 201810849733A CN 108740276 A CN108740276 A CN 108740276A
- Authority
- CN
- China
- Prior art keywords
- walnut
- milk
- soybean
- ice cream
- production method
- 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
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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The production method of the invention discloses a kind of soybean walnut lactate milk ice cream rich in viable bacteria, steps are as follows for the method：（1）Soybeans soaking is being contained into NaHCO3Warm water in；It will be impregnated in boiling water after CRACKING WALNUT, the walnut completed will be impregnated and soybean mixes, add water mashing, filtering, obtain soybean walnut milk；（2）Soybean walnut milk is mixed with raw milk, is heated, skimmed milk powder, cream, soft white sugar, stabilizer is added；（3）Batch mixing is continued to heat, homogeneous；（4）Heating sterilization；（5）Mixed material after sterilization is cooled down rapidly, lactic acid bacteria, fermented and cultured are accessed；（6）Mixed material after fermented and cultured is refrigerated into aging；（7）After the completion of aging, stirrer of ice-cream machine and condenser are started, is congealed；（8）When congeal complete when, send to hardening cabinet cure process.Soybean walnut milk probiotic yogurt ice cream produced by the present invention is immune and other effects with boosting metabolism, enhancing.
Description
Technical field
The invention belongs to low temperature Dairy Processing fields, are related to a kind of production method of soybean walnut lactate milk ice cream, tool
Body is related to a kind of plant base Yoghourt ice being made by soybean walnut milk partial alternative cow's milk and after lactobacillus-fermented rich in viable bacteria
Swash the method insulted.
Background technology
Ice river in Henan Province beautiful jade is that suitable food additives are added for primary raw material with drinking water, dairy produce, sugar etc., through mixing,
The refrigerated products of volume expansion are made in sterilizing, homogeneous, aging, the production technologies such as congeal.Its full of nutrition, delicate mouthfeel, fragrance
It is strong, it is usually known as " king of cold food ", it is deep to be liked by consumers in general.Traditional ice cream is generally made by cow's milk, no
Only has the characteristics that high glucose and high fat, it is also possible to lactose intolerance symptom can be caused.With the vegetarianism propensity to consume and life side
The plant base generation breast with alimentary health-care function is developed in enhancing of the prevalence and consumer of formula to animal right protective awareness
Ice cream market has become trend of the times.
According to Innova market analyses company, nearly 5 years, people promoted concern lactose-free and without cow's milk product
Market in recent years without cow's milk product constantly increases, and progresses into the mainstream field of dairy products, manufacturers start selection with
Based on soybean and raw material of the other plant base food as dairy products, such as all kinds of nuts and cereal, and it is expected that whole world generation breast
Market will increase by 15.5% between 2015 ~ the year two thousand twenty.
Soybean occupies leading status in entirely for milk product market, and the content of protein is not only high, but also quality
It is good.The soy proteinaceous amino acid composition ratio that relatively human body needs, it is easier to it is digested absorption, it can with cow's milk collocation
Cancer-resisting substance there are many containing to play complementation, and in soybean, plays the role of beautifying face and moistering lotion, soybean protein is also helped to women
In reduction cholesterol and reduction angiocardiopathy etc..Walnut is one of most popular nut fruits generation newborn food, nutritive value
It is abundant, there is the good reputation of " long live ", " Longevity ", " treasured of health ".86% fat is unsaturated fatty acid, walnut in walnut
Rich in copper, magnesium, potassium, vitamin B6, folic acid and vitamin B1, also contain fiber, phosphorus, niacin, iron, vitamin B2 and pantothenic acid, tool
There are brain tonic and intelligence development, anti-aging, avoid constipation, hypoglycemic and other effects.
Probiotics dairy products often have a variety of prebiotic functions, such as adjust intestinal flora balance, the enhancing disease-resistant energy of intestinal mucosa
Power and it is antitumor, prevention diabetes, reducing blood lipid, the functions such as improve the immunity of the human body, it is very popular.Probiotic yogurt
Ice cream is more early in foreign countries' exploitation, and Probii ice creams manufacturer of Sweden develops and produce the 1st benefit in the world within 1999
Raw bacterium ice cream.And at home, Xu Hong in 2006 is suitable to have applied for that patent " production method of probiotics ice cream ", emphasis research and develop ice
Swash the technological process insulted.Zheng Hao in 2007 et al. applies for a patent " ice cream or ice cream containing profitable probliotics and its production method ",
The technique productions condition of primary study ice cream.
In recent years, the domestic research to ice cream is gradually transferred to the research and development using plant base as raw material, such as appoints superfine people once
Peanut soya-bean milk manufacture of ice cream technique is probed into, Wang Fengfang attempts to substitute milk powder life using cornstarch, soybean protein isolate etc.
Ice cream is produced, but consumer's approval is not yet received still in exploration in its taste and flavor.And to the research of probiotics ice cream
It still focuses mostly on and carries out flavor exploration on the basis of using cow's milk as raw material, and be mostly auxiliary to be added again on the basis of Yoghourt is made
Prepared by material, time and Material Cost are higher.
Currently, to directly being congealed plant base Yoghourt obtained using probiotics fermention with soybean walnut milk partial alternative cow's milk
The research of ice cream has not been reported.
Invention content
The production method of the object of the present invention is to provide a kind of soybean walnut lactate milk ice cream rich in viable bacteria, this method
The plant base Yoghourt ice cream rich in viable bacteria is made using soybean walnut milk partial alternative cow's milk and after lactobacillus-fermented.
The purpose of the present invention is what is be achieved through the following technical solutions：
A kind of production method of the soybean walnut lactate milk ice cream rich in viable bacteria, includes the following steps：
（1）Soybeans soaking is being contained 0.1 ~ 0.7%（w/v）NaHCO3Warm water（30~45℃）In 4 ~ 10h be allowed to expansion softening,
Achieve the purpose that improve protein extracting ratio while the deodorization that removes astringent taste with this；20 ~ 40min will be impregnated after CRACKING WALNUT in boiling water, it will
The walnut completed and soybean are impregnated according to 1：2~5（w/w）Ratio mixed, be added 6 ~ 10 times of quality water be beaten,
Soybean walnut milk is obtained after the filtering of 200 mesh；
（2）By soybean walnut milk and raw milk according to 2：1~4（v/v）Ratio mixing, when being heated to 50 ~ 60 DEG C, add
Enter skimmed milk powder, cream, soft white sugar, stabilizer, stirring is allowed to uniformly mixed, controls soybean walnut milk and raw milk in batch mixing
Gross mass be 25 ~ 50%, skimmed milk powder content be 8 ~ 12% (w/w), the content of cream is 10 ~ 12% (w/w), soft white sugar
Content is 7 ~ 20% (w/w), the content of compound stabilizer is 0.2 ~ 0.6% (w/w), and the stabilizer is monoglyceride, CMC, xanthan
One or more of mixtures of glue, sodium alginate, sucrose ester；
（3）Batch mixing is continued to be heated to 60 ~ 75 DEG C, pressure be 25 ~ 30 MPa under conditions of by homogenizer homogeneous 10 ~
30min；
（4）Material after homogeneous is heated to 80 ~ 100 DEG C, 10 ~ 30min is kept to be sterilized；
（5）Mixed material after sterilization is rapidly cooled to 35 ~ 38 DEG C, access 2 ~ 6%（v/w）Lactic acid bacteria, fermented and cultured 3 ~ 6
A hour, fermentation termination pH are 4.2 ~ 5.0；The lactic acid bacteria is by A：Lactobacillus bulgaricus MN-ZLW-003（Chinese Academy of Sciences's strain
Collection number CGMCCNo.3818）With B：Streptococcus thermophilus MN-ZLW-001（Chinese Academy of Sciences's Culture Collection Center number
CGMCCNo.3816）And/or streptococcus thermophilus ZLW-TM11（Chinese Academy of Sciences Culture Collection Center number CGMCCNo.3819）Press body
Product ratio 1：1 ~ 3 ratio is mixed to get；
（6）Mixed material after fermented and cultured is refrigerated into 5 ~ 10h of aging at 4 DEG C；
（7）After the completion of aging, stirrer of ice-cream machine and condenser are started（-6~-4℃）, time controller is adjusted to ice cream
Place, congeal 30 ~ 50min；
（8）When congeal complete when, ice cream taking-up is fitted into container and send to hardening cabinet（Refrigerator-freezer, temperature -40 ~ -30 DEG C）Firmly
Change 10 ~ 12h of processing.
Compared with the prior art, the invention has the advantages that：
1, soybean walnut milk probiotic yogurt ice cream produced by the present invention can retain a large amount of viable bacteria in low temperature manufacturing process
And its excellent activity is maintained, it can make the hairs such as macromolecular substances such as protein, fat in ice cream through the slow metabolic breakdown of microorganism
Solution estranged, not only effectively enhances the taste flavor of ice cream, but also can adjust consumer's intestinal flora, has and promotes new old generation
Thank, enhance it is immune and other effects.
2, the present invention substitutes part cow's milk using plant breast can be effectively improved lactose intolerance, and production cost is compared
It is also lower in traditional yogurt ice cream, while in such a way that the direct fermentation that all feeds intake is congealed, preparation method is simpler.
3, the expansion rate of soybean walnut milk probiotic yogurt ice cream produced by the present invention be 26 ~ 28%, thawing rate be 76 ~
80%, viscosity is 175 ~ 185 mPas, and hardness is 1000 ~ 1300g, and content of lactic acid bacteria>1×107CFU/g, sense organ and flavor
Well.
Specific implementation mode
Technical scheme of the present invention is further described with reference to embodiment, however, it is not limited to this, every right
Technical solution of the present invention is modified or replaced equivalently, and without departing from the spirit of the technical scheme of the invention and range, should all be contained
It covers in protection scope of the present invention.
Embodiment 1：
The present embodiment prepares the soybean walnut lactate milk ice cream rich in viable bacteria in accordance with the following steps：
（1）Soybeans soaking is being contained 0.3%（w/v）NaHCO3Warm water（40℃）Middle 4h is allowed to expansion softening, by CRACKING WALNUT
20min is impregnated in boiling water afterwards, the walnut completed and soybean will be impregnated according to 1:2（w/w）Ratio mixed, be added 8 times
The water of quality is beaten, and soybean walnut milk is obtained after the filtering of 200 mesh.
（2）By soybean walnut milk and raw milk according to 1：1（v/v）Ratio mixing, soya-bean milk and cow's milk gross mass are complete
When being heated to 50 DEG C, 8% (w/w) skimmed milk powder and 12% (w/w) cream is first added in the 25% of portion's batch mixing, by 12% (w/w) silk flosses
The xanthans of the monoglyceride and 0.2% (w/w) of white sugar and 0.2% (w/w) mixes, when material high-speed is stirred into circinate by
Gradually it is added.
（3）Batch mixing is continued by homogenizer homogeneous 30min after being heated to 65 DEG C, pressure is 25 MPa.
（4）Material after homogeneous, which is heated to 100 DEG C, keeps 15min to sterilize.
（5）Mixed material after sterilization is rapidly cooled to 35 DEG C, access 4%（v/w）Lactic acid bacteria, bulgarian milk bar
Bacterium MN-ZLW-003 and the ratio of streptococcus thermophilus ZLW-TM11 and streptococcus thermophilus MN-ZLW-001 are 1：1：1, fermented and cultured 5
A hour, fermentation termination pH are 4.6.
（6）Mixed material after fermented and cultured is refrigerated into aging 5h at 4 DEG C.
（7）After the completion of aging, stirrer of ice-cream machine and condenser are started（-6 ~ -4℃）, time controller is adjusted to
At ice cream, congeal 40min.
（8）When congeal complete when, ice cream taking-up is fitted into container and send to hardening cabinet（Refrigerator-freezer, temperature -40 ~ -30 DEG C)
Cure process 10h is to get rich lactobacteria-containing soybean walnut lactate milk ice cream.
The expansion rate of soybean walnut milk probiotic yogurt ice cream made from the present embodiment is 27.3%, and thawing rate is 76 %,
Viscosity is 180mPas, hardness 1120g, and content of lactic acid bacteria 1.02 × 107CFU/g, sense organ and excellent flavor.
Embodiment 2：
The present embodiment prepares the soybean walnut lactate milk ice cream rich in viable bacteria in accordance with the following steps：
（1）Soybeans soaking is being contained 0.5%（w/v）NaHCO3Warm water（45℃）Middle 3h is allowed to expansion softening, by CRACKING WALNUT
20min is impregnated in boiling water afterwards, the walnut completed and soybean will be impregnated according to 1:5（w/w）Ratio mixed, be added 10 times
The water of quality is beaten, and soybean walnut milk is obtained after the filtering of 200 mesh.
（2）By soybean walnut milk and raw milk according to 2：3（v/v）Ratio mixing, soya-bean milk and cow's milk gross mass are complete
When being heated to 60 DEG C, the cream of the skimmed milk powder and 12% (w/w) of 7% (w/w) is first added, by 14% (w/ in the 30% of portion's batch mixing
W) the CMC mixing of the monoglyceride of soft white sugar and 0.2% (w/w), the xanthans of 0.1% (w/w) and 0.2% (w/w), by object
It is gradually added into when expecting high-speed stirred into circinate.
（3）Batch mixing is continued after being heated to 65 DEG C by homogenizer homogeneous 30min, 30 MPa of pressure；
（4）Material after homogeneous, which is heated to 90 DEG C, keeps 30min to sterilize.
（5）Mixed material after sterilization is rapidly cooled to 37 DEG C, access 3%（v/w）Lactic acid bacteria, bulgarian milk bar
The ratio of bacterium MN-ZLW-003 and streptococcus thermophilus ZLW-TM11 are 1：2,6 hours of fermented and cultured, fermentation termination pH is 4.6.
（6）Mixed material after fermented and cultured is refrigerated into aging 8h at 4 DEG C.
（7）After the completion of aging, stirrer of ice-cream machine and condenser are started（-6 ~ -4℃）, time controller is adjusted to
At ice cream, congeal 50min.
（8）When congeal complete when, ice cream taking-up is fitted into container and send to hardening cabinet（Refrigerator-freezer, temperature -40 ~ -30
℃）Cure process 10h is to get rich lactobacteria-containing soybean walnut lactate milk ice cream.
The expansion rate of soybean walnut milk probiotic yogurt ice cream made from the present embodiment is 27.5%, and thawing rate is 79%,
Viscosity is 182 mPas, hardness 1200g, and content of lactic acid bacteria 1.05 × 107CFU/g, sense organ and excellent flavor.
Claims (8)
1. a kind of production method of the soybean walnut lactate milk ice cream rich in viable bacteria, it is characterised in that the method step is such as
Under：
（1）Soybeans soaking is being contained 0.1 ~ 0.7%（w/v）NaHCO3Warm water in 4 ~ 10h be allowed to expansion softening；By CRACKING WALNUT
20 ~ 40min is impregnated in boiling water afterwards, the walnut completed and soybean will be impregnated according to 1：2~5（w/w）Ratio mixed, add
The water for entering 6 ~ 10 times of quality is beaten, and obtains soybean walnut milk after filtering；
（2）By soybean walnut milk and raw milk according to 2：1~4（v/v）Ratio mixing, when being heated to 50 ~ 60 DEG C, add
Enter skimmed milk powder, cream, soft white sugar, stabilizer, stirring is allowed to uniformly mixed, controls soybean walnut milk and raw milk in batch mixing
Gross mass be 25 ~ 50%, skimmed milk powder content be 8 ~ 12% (w/w), the content of cream is 10 ~ 12% (w/w), soft white sugar
Content is 7 ~ 20% (w/w), the content of compound stabilizer is 0.2 ~ 0.6% (w/w)；
（3）Batch mixing is continued to be heated to 60 ~ 75 DEG C, by homogenizer homogeneous；
（4）Material after homogeneous is heated to 80 ~ 100 DEG C, 10 ~ 30min is kept to be sterilized；
（5）Mixed material after sterilization is rapidly cooled to 35 ~ 38 DEG C, access 2 ~ 6%（v/w）Lactic acid bacteria, fermented and cultured 3 ~ 6
A hour, fermentation termination pH are 4.2 ~ 5.0；
（6）Mixed material after fermented and cultured is refrigerated into 5 ~ 10h of aging at 4 DEG C；
（7）After the completion of aging, stirrer of ice-cream machine and condenser are started, time controller is adjusted at ice cream, congeal 30 ~
50min；
（8）When congeal complete when, ice cream taking-up is fitted into container and send to 10 ~ 12h of hardening cabinet cure process.
2. the production method of the soybean walnut lactate milk ice cream according to claim 1 rich in viable bacteria, it is characterised in that
The temperature of the warm water is 30 ~ 45 DEG C.
3. the production method of the soybean walnut lactate milk ice cream according to claim 1 rich in viable bacteria, it is characterised in that
The stabilizer is one or more of mixtures of monoglyceride, CMC, xanthans, sodium alginate, sucrose ester.
4. the production method of the soybean walnut lactate milk ice cream according to claim 1 rich in viable bacteria, it is characterised in that
The pressure of the homogeneous is 25 ~ 30 MP, and the time is 10 ~ 30min.
5. the production method of the soybean walnut lactate milk ice cream according to claim 1 rich in viable bacteria, it is characterised in that
The lactic acid bacteria is by A：Lactobacillus bulgaricus MN-ZLW-003 and B：Streptococcus thermophilus MN-ZLW-001 and/or streptococcus thermophilus
ZLW-TM11 is mixed to get.
6. the production method of the soybean walnut lactate milk ice cream according to claim 5 rich in viable bacteria, it is characterised in that
The body of the lactobacillus bulgaricus MN-ZLW-003 and streptococcus thermophilus MN-ZLW-001 and/or streptococcus thermophilus ZLW-TM11
Product is than being 1：1~3.
7. the production method of the soybean walnut lactate milk ice cream according to claim 1 rich in viable bacteria, it is characterised in that
The temperature of the condenser is -6 ~ -4 DEG C.
8. the production method of the soybean walnut lactate milk ice cream according to claim 1 rich in viable bacteria, it is characterised in that
The temperature of the hardening cabinet is -40 ~ -30 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810849733.0A CN108740276A (en) | 2018-07-28 | 2018-07-28 | A kind of production method of the soybean walnut lactate milk ice cream rich in viable bacteria |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810849733.0A CN108740276A (en) | 2018-07-28 | 2018-07-28 | A kind of production method of the soybean walnut lactate milk ice cream rich in viable bacteria |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108740276A true CN108740276A (en) | 2018-11-06 |
Family
ID=63971661
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810849733.0A Pending CN108740276A (en) | 2018-07-28 | 2018-07-28 | A kind of production method of the soybean walnut lactate milk ice cream rich in viable bacteria |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108740276A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115119894A (en) * | 2022-06-07 | 2022-09-30 | 贵州佳义生物科技开发有限公司 | Preparation method of enzyme ice cream |
| WO2023219481A1 (en) * | 2022-05-09 | 2023-11-16 | Yahya Bensouda | Alternative dairy products containing functional lipids, and manufacturing methods |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1457655A (en) * | 2002-05-13 | 2003-11-26 | 刘吉成 | Youth bifidocaterium two-element protein sour bean milk and its preparing method |
| CN103283834A (en) * | 2012-02-28 | 2013-09-11 | 郝新明 | Industrial preparation method of natto probiotics milk series drink |
| CN103621625A (en) * | 2013-10-17 | 2014-03-12 | 哈尔滨工业大学 | Method for producing low-fat milk beer beverage rich in viable bacteria |
| CN104920778A (en) * | 2014-03-18 | 2015-09-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Production method of yoghurt ice cream and produced yoghurt ice cream |
| CN105613930A (en) * | 2016-01-05 | 2016-06-01 | 济南大学 | All-vegetarian low-saccharic-acid soyabean milk probiotics ice cream and preparation method thereof |
| CN105639041A (en) * | 2016-01-05 | 2016-06-08 | 济南大学 | Non-sucrose all-vegetarian sour soybean milk probiotics fermented ice cream and preparation method thereof |
| CN107173516A (en) * | 2017-07-11 | 2017-09-19 | 大庆市红宝石冰淇淋有限公司 | A kind of probiotic ice cream and preparation method thereof |
-
2018
- 2018-07-28 CN CN201810849733.0A patent/CN108740276A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1457655A (en) * | 2002-05-13 | 2003-11-26 | 刘吉成 | Youth bifidocaterium two-element protein sour bean milk and its preparing method |
| CN103283834A (en) * | 2012-02-28 | 2013-09-11 | 郝新明 | Industrial preparation method of natto probiotics milk series drink |
| CN103621625A (en) * | 2013-10-17 | 2014-03-12 | 哈尔滨工业大学 | Method for producing low-fat milk beer beverage rich in viable bacteria |
| CN104920778A (en) * | 2014-03-18 | 2015-09-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Production method of yoghurt ice cream and produced yoghurt ice cream |
| CN105613930A (en) * | 2016-01-05 | 2016-06-01 | 济南大学 | All-vegetarian low-saccharic-acid soyabean milk probiotics ice cream and preparation method thereof |
| CN105639041A (en) * | 2016-01-05 | 2016-06-08 | 济南大学 | Non-sucrose all-vegetarian sour soybean milk probiotics fermented ice cream and preparation method thereof |
| CN107173516A (en) * | 2017-07-11 | 2017-09-19 | 大庆市红宝石冰淇淋有限公司 | A kind of probiotic ice cream and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 曾强: "《花色小食品加工法》", 30 June 2000, 轻工业出版社 * |
| 董海洲: "《民以食为天》", 31 October 2013, 山东科学技术出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023219481A1 (en) * | 2022-05-09 | 2023-11-16 | Yahya Bensouda | Alternative dairy products containing functional lipids, and manufacturing methods |
| CN115119894A (en) * | 2022-06-07 | 2022-09-30 | 贵州佳义生物科技开发有限公司 | Preparation method of enzyme ice cream |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105638912A (en) | Preparation method of solidified sour soybean milk | |
| CN110074193A (en) | A kind of plant base fermented yoghourt stabilizer and its application | |
| CN104621253A (en) | Activated yellow slurry water lactic acid beverage and production process thereof | |
| CN107996728A (en) | A kind of fermented sour soybean milk and its production method | |
| CN101455430B (en) | Peanut peptide lactobacillus beverage and preparation method thereof | |
| CN104705402A (en) | Preparation method of soybean yogurt | |
| CN103300311A (en) | Pulp of debitterized shaddock and production method and use thereof | |
| CN107960521A (en) | A kind of ice cream of blueberry taste and preparation method thereof | |
| CN108740276A (en) | A kind of production method of the soybean walnut lactate milk ice cream rich in viable bacteria | |
| KR20130079173A (en) | Fermented soymilk beverage composition using phaseolus angularis and rhynchosia nulubilis and the method thereof | |
| CN116218748B (en) | Pea protein yoghurt starter and preparation method of pea protein yoghurt | |
| CN110122751A (en) | A kind of nourishing the stomach promotees the high-quality ourishing rice flour and its production method of digestion | |
| CN103238668A (en) | Low-fat and sugar-free oviductus ranae health-care yoghourt and preparation method thereof | |
| CN102742667A (en) | Carrot juice soy cheese and preparation method thereof | |
| CN108541764A (en) | A kind of walnut health-care Yoghourt and preparation method thereof | |
| CN112741157A (en) | Method for preparing linseed plant yoghourt by using linseed meal | |
| CN103564046A (en) | Preparation method of rose mung bean yoghourt | |
| CN116569962A (en) | Processing and preparing method of natto jam yoghourt | |
| CN103636785B (en) | A kind of witloof fermented soybean milk and preparation method thereof | |
| CN101586064B (en) | Method for preparing nutritional wine brewed by fruit and millet | |
| CN107960522A (en) | A kind of dietary fiber yoghourt ice cream | |
| CN102763732A (en) | Fermented bean curd with spinach juice and preparation method of fermented bean curd with spinach juice | |
| CN106857841A (en) | A kind of composite probiotics ferment sugar-free medlar Yoghourt and preparation method thereof | |
| CN103190485A (en) | Solidification-type vegetable protein yoghourt rich in iodine and preparation method thereof | |
| KR20220000429A (en) | Soybean Curd Yogurt, and Method for Manufacturing the Same |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181106 |