CN109497143A - The preparation method of sorghum Yoghourt - Google Patents
The preparation method of sorghum Yoghourt Download PDFInfo
- Publication number
- CN109497143A CN109497143A CN201811548256.0A CN201811548256A CN109497143A CN 109497143 A CN109497143 A CN 109497143A CN 201811548256 A CN201811548256 A CN 201811548256A CN 109497143 A CN109497143 A CN 109497143A
- Authority
- CN
- China
- Prior art keywords
- sorghum
- preparation
- yoghourt
- slurry
- mass ratio
- 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
- 235000011684 Sorghum saccharatum Nutrition 0.000 title claims abstract description 64
- 240000006394 Sorghum bicolor Species 0.000 title claims abstract description 58
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 22
- 239000002002 slurry Substances 0.000 claims abstract description 17
- 239000003381 stabilizer Substances 0.000 claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 235000013336 milk Nutrition 0.000 claims abstract description 12
- 239000008267 milk Substances 0.000 claims abstract description 12
- 210000004080 milk Anatomy 0.000 claims abstract description 12
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims abstract description 7
- 230000004151 fermentation Effects 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 239000004615 ingredient Substances 0.000 claims abstract description 6
- 238000011081 inoculation Methods 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims description 13
- 239000006041 probiotic Substances 0.000 claims description 10
- 230000000529 probiotic effect Effects 0.000 claims description 10
- 235000018291 probiotics Nutrition 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 7
- 241000209072 Sorghum Species 0.000 claims description 6
- 241000186000 Bifidobacterium Species 0.000 claims description 5
- 108010010803 Gelatin Proteins 0.000 claims description 5
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 5
- 229920000159 gelatin Polymers 0.000 claims description 5
- 239000008273 gelatin Substances 0.000 claims description 5
- 235000019322 gelatine Nutrition 0.000 claims description 5
- 235000011852 gelatine desserts Nutrition 0.000 claims description 5
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 235000010987 pectin Nutrition 0.000 claims description 5
- 239000001814 pectin Substances 0.000 claims description 5
- 229920001277 pectin Polymers 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 4
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 2
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 2
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 5
- 241000894006 Bacteria Species 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 description 4
- 244000062793 Sorghum vulgare Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000019713 millet Nutrition 0.000 description 4
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 description 2
- 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 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000012214 genetic breeding Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 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
- 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
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
-
- 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
-
- 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
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
Abstract
The present invention discloses a kind of preparation method of sorghum Yoghourt, comprising the following steps: (1) pretreatment of sorghum: by after sorghum decladding, cleaning, stir-fry 20-30min at 120-140 DEG C, crushed after natural cooling, cross 40 meshes, obtain sorghum flour；(2) preparation of sorghum slurry；(3) ingredient: fresh milk, white granulated sugar, stabilizer being mixed, first heat 5-10min at 100 DEG C, after natural cooling, sorghum slurry are added, stirs 10-18min under the revolving speed of 1000rpm；(4) homogeneous, sterilization；(5) inoculation fermentation；(6) after-ripening is refrigerated.Yoghourt provided by the invention, preparation method is simple, and the nutritive value of both sorghum and Yoghourt is combined, and while retaining sorghum effect, also with the health-care effect of Yoghourt, is eaten for a long time, the harmful bacteria in enteron aisle can be inhibited to grow, keep bacterium colony balance in enteron aisle.
Description
Technical field
The invention belongs to Yoghourt fermentation technical fields, and in particular to a kind of preparation method of sorghum Yoghourt.
Background technique
Sorghum, alias hay are important one of the cereal crops in China.Sorghum resistance strong (waterlogging, drought resisting, salt tolerant
Alkali and impoverishment tolerant), it is also able to achieve high yield and stable yields in the area plantation sorghum of some saline and alkaline and spring drought, water-logging from autumnal rains, is that industry is shaken off poverty
One of preferred crop, it is wider in northern China and southwest cultivation.Sorghum seed has nutriment abundant, including forms sediment
Powder, protein, fat etc. can make wine, make vinegar and eat；It has been investigated that sorghum seed is rich in anthocyanidin and polyphenol, it can also medicine
With having the function of clearing heat and detoxicating.
Yoghourt is a kind of nutritive value height and the special nutraceutical of flavor, it is compared with milk is more easily disappeared by human body
Change and absorb, appetite can be improved, it adjusts microbe colony balance in human body intestinal canal, decompose there are also the health-care efficacy in medical treatment
The effects of toxin, reduction cholesterol and cancer-resisting.
Sorghum has been widely used for making numerous food in the world, such as biscuit and beverage.In China, sorghum is used in food system
Seldom in terms of making, forefathers are also less in terms of studying sorghum food production.In recent years, with the progress of Biotechnology in Genetic Breeding,
Many high-quality, dedicated new varieties are cultivated, the economic value of sorghum is improved, therefore, are badly in need of in terms of sorghum food production
Explore new approach.
Summary of the invention
In view of the drawbacks of the prior art, the present invention discloses a kind of preparation method of sorghum Yoghourt.
The preparation method of sorghum Yoghourt, comprising the following steps:
(1) pretreatment of jowar: by after sorghum decladding, cleaning, stir-fry 20-30min at 120-140 DEG C, powder after natural cooling
It is broken, 40 meshes are crossed, sorghum flour is obtained；
(2) preparation of sorghum slurry: according to solid-liquid ratio 1g:(40-50) mL, sorghum flour is added to the water, is first heated at 50-60 DEG C
Then 15-25min boils 20-30min at 100 DEG C, is then beaten, cross 100 mesh mesh screens, obtains sorghum slurry；
(3) ingredient: fresh milk, white granulated sugar, stabilizer being mixed, first heat 5-10min at 100 DEG C, after natural cooling, are added
Sorghum slurry, stirs 10-18min under the revolving speed of 1000rpm；
(4) homogeneous, sterilization: by the product of step (3) by high pressure homogenizing twice, then sterilizing 5-10min at 100 DEG C,
It is subsequently cooled to 40-42 DEG C；
(5) inoculation fermentation: according to mass ratio (1-2): 100, probiotic powder is added in the product of step (4), at 42-45 DEG C
Ferment at constant temperature 9-14h；
(6) it refrigerates after-ripening: the product of step (5) being stirred, refrigerates 8-12h at 2-5 DEG C.
Preferably, it is (2-4): 1 gelatin and the mixture of pectin that the stabilizer, which is mass ratio,.
Preferably, the mass ratio that fresh milk described in step (3), white granulated sugar, stabilizer, sorghum are starched is 500:(30-45):
(0.6-1): (40-55).
Preferably, in the high pressure homogenizing twice, the pressure of first time high pressure homogenizing is 25MPa, the second sub-high pressure
The pressure to homogenize is 30MPa.
Preferably, it is (2-4): (3-5): (1-2) that the probiotic powder, which includes mass ratio: 1 lactobacillus bulgaricus, thermophilic
The mixture of hot streptococcus, Bifidobacterium, lactobacillus acidophilus.
Advantages of the present invention:
Yoghourt provided by the invention, preparation method is simple, and the nutritive value of both sorghum and Yoghourt is combined, high retaining
While fine strain of millet effect, also with the health-care effect of Yoghourt, it is eaten for a long time, the harmful bacteria in enteron aisle can be inhibited to grow, keep enteron aisle
Middle bacterium colony balance.
Specific embodiment
Embodiment 1
The preparation method of sorghum Yoghourt, comprising the following steps:
(1) pretreatment of jowar: by after sorghum decladding, cleaning, stir-fry 30min at 120 DEG C, crushed after natural cooling, cross 40
Mesh obtains sorghum flour；
(2) preparation of sorghum slurry: according to solid-liquid ratio 1g:40mL, sorghum flour is added to the water, first heats 25min at 50 DEG C, so
20min is boiled at 100 DEG C afterwards, is then beaten, 100 mesh mesh screens are crossed, obtains sorghum slurry；
(3) ingredient: fresh milk, white granulated sugar, stabilizer being mixed, first heat 5min at 100 DEG C, after natural cooling, are added high
Fine strain of millet slurry, stirs 10min under the revolving speed of 1000rpm；Wherein, the stabilizer is the mixed of gelatin that mass ratio is 2:1 and pectin
Close object；The mass ratio that the fresh milk, white granulated sugar, stabilizer, sorghum are starched is 500:30:0.6:40；
(4) homogeneous, sterilization: by the product of step (3) by the way that high pressure homogenizing, the pressure of first time high pressure homogenizing are twice
The pressure of 25MPa, second of high pressure homogenizing are 30MPa, then sterilize 5min at 100 DEG C, are subsequently cooled to 40 DEG C；
(5) inoculation fermentation: according to mass ratio 1:100, probiotic powder is added in the product of step (4), constant temperature is sent out at 42 DEG C
Ferment 14h；The probiotic powder include mass ratio be the lactobacillus bulgaricus of 2:3:1:1, it is streptococcus thermophilus, Bifidobacterium, thermophilic
The mixture of Lactobacillus lactis；
(6) it refrigerates after-ripening: the product of step (5) being stirred, refrigerates 8h at 2 DEG C.
Embodiment 2
The preparation method of sorghum Yoghourt, comprising the following steps:
(1) pretreatment of jowar: by after sorghum decladding, cleaning, stir-fry 20min at 140 DEG C, crushed after natural cooling, cross 40
Mesh obtains sorghum flour；
(2) preparation of sorghum slurry: according to solid-liquid ratio 1g:50mL, sorghum flour is added to the water, first heats 15min at 60 DEG C, so
30min is boiled at 100 DEG C afterwards, is then beaten, 100 mesh mesh screens are crossed, obtains sorghum slurry；
(3) ingredient: fresh milk, white granulated sugar, stabilizer being mixed, first heat 10min at 100 DEG C, after natural cooling, are added high
Fine strain of millet slurry, stirs 18min under the revolving speed of 1000rpm；Wherein, the stabilizer is the mixed of gelatin that mass ratio is 4:1 and pectin
Close object；The mass ratio that the fresh milk, white granulated sugar, stabilizer, sorghum are starched is 500:45:1:55；
(4) homogeneous, sterilization: by the product of step (3) by the way that high pressure homogenizing, the pressure of first time high pressure homogenizing are twice
The pressure of 25MPa, second of high pressure homogenizing are 30MPa, then sterilize 10min at 100 DEG C, are subsequently cooled to 42 DEG C；
(5) inoculation fermentation: according to mass ratio 2:100, probiotic powder is added in the product of step (4), constant temperature is sent out at 45 DEG C
Ferment 9h；The probiotic powder includes lactobacillus bulgaricus, the streptococcus thermophilus, Bifidobacterium, acidophilus that mass ratio is 4:5:2:1
The mixture of lactobacillus；
(6) it refrigerates after-ripening: the product of step (5) being stirred, refrigerates 12h at 5 DEG C.
Embodiment 3
The preparation method of sorghum Yoghourt, comprising the following steps:
(1) pretreatment of jowar: by after sorghum decladding, cleaning, stir-fry 25min at 130 DEG C, crushed after natural cooling, cross 40
Mesh obtains sorghum flour；
(2) preparation of sorghum slurry: according to solid-liquid ratio 1g:45mL, sorghum flour is added to the water, first heats 20min at 55 DEG C, so
25min is boiled at 100 DEG C afterwards, is then beaten, 100 mesh mesh screens are crossed, obtains sorghum slurry；
(3) ingredient: fresh milk, white granulated sugar, stabilizer being mixed, first heat 8min at 100 DEG C, after natural cooling, are added high
Fine strain of millet slurry, stirs 15min under the revolving speed of 1000rpm；Wherein, the stabilizer is the mixed of gelatin that mass ratio is 3:1 and pectin
Close object；The mass ratio that the fresh milk, white granulated sugar, stabilizer, sorghum are starched is 500:35:0.8:50；
(4) homogeneous, sterilization: by the product of step (3) by the way that high pressure homogenizing, the pressure of first time high pressure homogenizing are twice
The pressure of 25MPa, second of high pressure homogenizing are 30MPa, then sterilize 8min at 100 DEG C, are subsequently cooled to 41 DEG C；
(5) inoculation fermentation: according to mass ratio 1:100, probiotic powder is added in the product of step (4), constant temperature is sent out at 43 DEG C
Ferment 10h；The probiotic powder include mass ratio be the lactobacillus bulgaricus of 3:4:1:1, it is streptococcus thermophilus, Bifidobacterium, thermophilic
The mixture of Lactobacillus lactis；
(6) it refrigerates after-ripening: the product of step (5) being stirred, refrigerates 10h at 3 DEG C.
Claims (5)
1. the preparation method of sorghum Yoghourt, it is characterised in that: the following steps are included:
(1) pretreatment of jowar: by after sorghum decladding, cleaning, stir-fry 20-30min at 120-140 DEG C, powder after natural cooling
It is broken, 40 meshes are crossed, sorghum flour is obtained；
(2) preparation of sorghum slurry: according to solid-liquid ratio 1g:(40-50) mL, sorghum flour is added to the water, is first heated at 50-60 DEG C
Then 15-25min boils 20-30min at 100 DEG C, is then beaten, cross 100 mesh mesh screens, obtains sorghum slurry；
(3) ingredient: fresh milk, white granulated sugar, stabilizer being mixed, first heat 5-10min at 100 DEG C, after natural cooling, are added
Sorghum slurry, stirs 10-18min under the revolving speed of 1000rpm；
(4) homogeneous, sterilization: by the product of step (3) by high pressure homogenizing twice, then sterilizing 5-10min at 100 DEG C,
It is subsequently cooled to 40-42 DEG C；
(5) inoculation fermentation: according to mass ratio (1-2): 100, probiotic powder is added in the product of step (4), at 42-45 DEG C
Ferment at constant temperature 9-14h；
(6) it refrigerates after-ripening: the product of step (5) being stirred, refrigerates 8-12h at 2-5 DEG C.
2. the preparation method of sorghum Yoghourt according to claim 1, it is characterised in that: the stabilizer is that mass ratio is (2-
4): 1 gelatin and the mixture of pectin.
3. the preparation method of sorghum Yoghourt according to claim 1 or claim 2, it is characterised in that: fresh milk described in step (3),
The mass ratio that white granulated sugar, stabilizer, sorghum are starched is 500:(30-45): (0.6-1): (40-55).
4. the preparation method of sorghum Yoghourt according to claim 1, it is characterised in that: in the high pressure homogenizing twice, the
The pressure of high pressure homogenizing is 25MPa, and the pressure of second of high pressure homogenizing is 30MPa.
5. the preparation method of sorghum Yoghourt according to claim 1, it is characterised in that: the probiotic powder includes that mass ratio is
(2-4): (3-5): (1-2): 1 lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus mixture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811548256.0A CN109497143A (en) | 2018-12-18 | 2018-12-18 | The preparation method of sorghum Yoghourt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811548256.0A CN109497143A (en) | 2018-12-18 | 2018-12-18 | The preparation method of sorghum Yoghourt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109497143A true CN109497143A (en) | 2019-03-22 |
Family
ID=65753451
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811548256.0A Pending CN109497143A (en) | 2018-12-18 | 2018-12-18 | The preparation method of sorghum Yoghourt |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109497143A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114052077A (en) * | 2021-10-27 | 2022-02-18 | 洛阳农林科学院 | High-fiber sweet sorghum flavored yogurt and preparation method thereof |
-
2018
- 2018-12-18 CN CN201811548256.0A patent/CN109497143A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114052077A (en) * | 2021-10-27 | 2022-02-18 | 洛阳农林科学院 | High-fiber sweet sorghum flavored yogurt and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP1169925B1 (en) | Foodstuffs containing a fermented vegetable matrix and relevant preparation process | |
| CN101708017B (en) | Sweet corn Kefir fermented milk and production method thereof | |
| CN107873841B (en) | Lactic acid bacteria beverage and production process thereof | |
| CN107897368A (en) | A kind of probiotics fermention breast and preparation method thereof | |
| CN102100252A (en) | Fermented dairy product and preparation method and raw material composition thereof, lactobacillus plantarum application | |
| CN102732470B (en) | Purely natural and low-cost lactobacillus (Lb.) plantarum ST-III culture method and products thereof, and application of products | |
| WO2020226943A1 (en) | Plant-based non-dairy fermented base composition and methods of making and using the same | |
| CN104305465B (en) | The preparation method of lactic acid bacteria fermentation type blue berry fruit juice | |
| US7517543B2 (en) | Process for the preparation of a vegetable yogurt | |
| CN104351337A (en) | Preparation method of edible fungus active lactobacillus beverage | |
| CN113287702B (en) | Bamboo shoot dietary fiber live bacteria beverage and preparation method thereof | |
| CN101637287A (en) | Probiotic binary mixed fermentation beverage and making method | |
| CN107581589A (en) | A kind of fermented type edible mushroom vegetarian ham and preparation method thereof | |
| CN1326685A (en) | Method for preparing plant leben | |
| CN109601620A (en) | Acidified milk and preparation method thereof containing lactobacillus plantarum N3117 | |
| CN101632472A (en) | Carrot probiotic fermented drink and production method | |
| CN114058467A (en) | Preparation method of active probiotic sweet wine and active probiotic sweet wine | |
| JP2000032909A (en) | Food for improving digestion and absorption by environmental improvement caused by enteric microbe | |
| CN103503992A (en) | Flavored fermented milk added with corn oligopeptides and preparation method thereof | |
| CN109497143A (en) | The preparation method of sorghum Yoghourt | |
| CN102511565B (en) | Fermented whey drink containing L-carnitine and production method of fermented whey drink | |
| CN107361136A (en) | A kind of composite probiotics ferment sugar-free seaweed Yoghourt and preparation method thereof | |
| CN111820376A (en) | Preparation method of probiotic fermented lupin fermented product | |
| CN106617095A (en) | Donkey-hide gelatin probiotics oral liquid and preparation method thereof | |
| CN104643094B (en) | A kind of dietary supplements rich in probiotics and preparation method thereof |
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: 20190322 |