CN109548877A - A kind of acidified milk and preparation method thereof and the bottle body for packing the acidified milk - Google Patents
A kind of acidified milk and preparation method thereof and the bottle body for packing the acidified milk Download PDFInfo
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- CN109548877A CN109548877A CN201811517998.7A CN201811517998A CN109548877A CN 109548877 A CN109548877 A CN 109548877A CN 201811517998 A CN201811517998 A CN 201811517998A CN 109548877 A CN109548877 A CN 109548877A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 238000012856 packing Methods 0.000 title claims abstract description 5
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims abstract description 49
- 235000014364 Trapa natans Nutrition 0.000 claims abstract description 49
- 235000009165 saligot Nutrition 0.000 claims abstract description 49
- 241001116389 Aloe Species 0.000 claims abstract description 35
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 35
- 210000000582 semen Anatomy 0.000 claims abstract description 21
- 241000186000 Bifidobacterium Species 0.000 claims abstract description 20
- 235000020247 cow milk Nutrition 0.000 claims abstract description 19
- 241000894006 Bacteria Species 0.000 claims abstract description 16
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 16
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims abstract description 13
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 13
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 13
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 7
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000010447 xylitol Nutrition 0.000 claims abstract description 7
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 7
- 239000000811 xylitol Substances 0.000 claims abstract description 7
- 229960002675 xylitol Drugs 0.000 claims abstract description 7
- 240000001085 Trapa natans Species 0.000 claims abstract 2
- 235000013351 cheese Nutrition 0.000 claims description 60
- 241001083492 Trapa Species 0.000 claims description 47
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
- 235000012907 honey Nutrition 0.000 claims description 29
- 239000002245 particle Substances 0.000 claims description 28
- 108010059892 Cellulase Proteins 0.000 claims description 24
- 229940106157 cellulase Drugs 0.000 claims description 24
- 235000013336 milk Nutrition 0.000 claims description 23
- 239000008267 milk Substances 0.000 claims description 23
- 210000004080 milk Anatomy 0.000 claims description 23
- 235000011194 food seasoning agent Nutrition 0.000 claims description 21
- 239000002131 composite material Substances 0.000 claims description 19
- 244000077995 Coix lacryma jobi Species 0.000 claims description 16
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 16
- 238000004806 packaging method and process Methods 0.000 claims description 13
- 238000005192 partition Methods 0.000 claims description 13
- 238000007789 sealing Methods 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 239000007787 solid Substances 0.000 claims description 8
- 235000011305 Capsella bursa pastoris Nutrition 0.000 claims description 5
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- 241000196324 Embryophyta Species 0.000 description 2
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- 230000000996 additive effect Effects 0.000 description 2
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- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 2
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- 102000004169 proteins and genes Human genes 0.000 description 2
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- QQGISFDJEJMKIL-JAIQZWGSSA-N (5z)-5-[[3-(hydroxymethyl)thiophen-2-yl]methylidene]-10-methoxy-2,2,4-trimethyl-1h-chromeno[3,4-f]quinolin-9-ol Chemical group C1=CC=2NC(C)(C)C=C(C)C=2C2=C1C=1C(OC)=C(O)C=CC=1O\C2=C/C=1SC=CC=1CO QQGISFDJEJMKIL-JAIQZWGSSA-N 0.000 description 1
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
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- 230000003345 hyperglycaemic effect Effects 0.000 description 1
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- 230000007413 intestinal health Effects 0.000 description 1
- 235000015141 kefir Nutrition 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
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- 238000012986 modification Methods 0.000 description 1
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- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
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- 150000005846 sugar alcohols Chemical class 0.000 description 1
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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
-
- 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D25/00—Details of other kinds or types of rigid or semi-rigid containers
- B65D25/02—Internal fittings
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D51/00—Closures not otherwise provided for
- B65D51/24—Closures not otherwise provided for combined or co-operating with auxiliary devices for non-closing purposes
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mechanical Engineering (AREA)
- Dairy Products (AREA)
Abstract
The invention belongs to Dairy fermentation technical fields, more particularly to a kind of acidified milk and preparation method thereof and the bottle body for packing the acidified milk, the acidified milk, it is made of following parts by weight: 70-80 parts of cow's milk, 10-15 parts of arithoke, 8-10 parts of water chestnut, 4-5 parts of Semen Coicis, 5-6 parts of xylitol, aloe 8-10 parts is removed the peel, 0.7-1.5 parts of streptococcus thermophilus, 0.7-1.8 parts of lactobacillus bulgaricus, 0.5-0.8 parts of Bifidobacterium.Acidified milk obtained by the present invention is full of nutrition, excellent taste, can inhibit harmful intestinal tract bacteria, promote intestinal beneficial bacterium growth.
Description
Technical field
The invention belongs to Dairy fermentation technical fields, and in particular to a kind of acidified milk and preparation method thereof with pack the hair
The bottle body of kefir milk.
Background technique
With the continuous improvement of people's health consciousness, the continuous development of food science and technology, dairy products are increasingly by people's
Like, acidified milk is full of nutrition since taste is sour-sweet, the fermentation at one of most common drink in for people's lives, in market
Cream is respectively composite fermentation cream and original flavor acidified milk, and composite fermentation cream is after mixing acidified milk with other food, to add food
The seasoning of product additive, but it is many kinds of due to compound, and type is different, and a large amount of food additives are usually added, and prevents
Only food is putrid and deteriorated, however partial food additives have it is accumulative, to human body have certain injury, original flavor fermentation
Although newborn natural health, its flavor taste is much worse than greatly composite fermentation cream；In addition, existing acidified milk is in order to cater to market
Demand, prepared acidified milk are to be directed to Young Patients, but some special populations such as some old men, children, diabetes patient exist
During edible, since its own metabolism has difference with required, daily three required big nutritional products have difference, market
Acidified milk be unable to satisfy demand at all, therefore the prior art needs further improve.
Summary of the invention
The purpose of the present invention is to provide a kind of full of nutrition, excellent tastes, can inhibit harmful intestinal tract bacteria, promote enteron aisle
Acidified milk of beneficial bacterium growth and preparation method thereof and the bottle body for packing the acidified milk.
Based on above-mentioned purpose, the present invention is adopted the following technical scheme that:
A kind of acidified milk is made of following parts by weight: 70-80 parts of cow's milk, 10-15 parts of arithoke, and 8-10 parts of water chestnut, Semen Coicis
4-5 parts, 5-6 parts of xylitol, remove the peel aloe 8-10 parts, 0.7-1.5 parts of streptococcus thermophilus, 0.7-1.8 parts of lactobacillus bulgaricus,
0.5-0.8 parts of Bifidobacterium.
Further, the preparation method of the acidified milk, is made by following steps:
(1) arithoke is placed in crusher and is broken into small pieces, then water will be added in broken arithoke, heated water to
50-60 DEG C, cellulase solution is added and is uniformly mixed, then after 50-60 DEG C of at a temperature of constant temperature stands 24-48h, it is residual to cross filter solid
Arithoke juice is obtained after slag；
(2) water chestnut is placed in 80-100 DEG C of water again and boils 10-20min, after water chestnut is removed the peel, being cut into partial size is 2-
The water chestnut particle of 3mm, then Semen Coicis is baked into 3-6h at 90-100 DEG C, it is ground into the coixlacrymajobi powder of powdery, peeling aloe is cut into
Volume is 0.3-0.5cm3Aloe block；
(3) arithoke juice, water chestnut particle, coixlacrymajobi powder are added into cow's milk and are mixed into Composite Milk, after mixing by Composite Milk
2-3h is stood at 40-47 DEG C, aloe block is added in homogeneous, and sterilization at 35-45 DEG C, adds streptococcus thermophilus, Bao Jiali
Sub- lactobacillus, Bifidobacterium, at 35-45 DEG C after ferment at constant temperature 24-48h, after-ripening packaging.
Further, the surface area of broken arithoke small pieces is 0.5-1cm in the step (1)2, the ocean
Ji, water and cellulase solution mass volume ratio are as follows: 50-70g:30-50ml:0.5-1ml, the quality of the cellulase solution
Concentration is 0.5-1g/ml.
Further, honey and cheese are also added, the honey is 2-5 parts, and cheese is 3-8 parts.
A kind of bottle body of acidified milk described in packaging, including bottle body and sealer, are equipped with plate in bottle body, under plate
End face is equipped with seasoning chamber, and seasoning chamber is divided into honey chamber and cheese chamber by partition, and partition is equipped with the first opening, cheese
The lower end surface of chamber is equipped with the second opening, and the plate face of plate is equipped with the third passed through for suction pipe and is open, and third opening is located at second
The surface of opening and the upper surface for being located at cheese chamber, first is open, the second opening, third opening pass through the first capping respectively,
Second capping, third lidstock, the second capping are connect with the first capping by connecting rod, and the second lower end surface covered passes through the
One connecting band is connect with the lower end surface of cheese chamber, and the upper surface of third capping is connected by the upper surface of the second connecting band and plate
It connects, the second capping bottom surface identical as the axial plane center line that third covers and the central axis and bottle body, the plate
On be additionally provided with and pass through through-hole for suction pipe, through-hole is located at in the plate face of the adjacent side of seasoning chamber, and sealer is equipped with the first perforation mark
Know and the second perforation mark, the first perforation mark are located at third capping top, the second perforation mark is located above through-hole.
Further, first opening is equipped with the first capping, and the first lidstock first is open, in the second opening
Equipped with the second capping, the second lidstock second opening, third opening is equipped with third and covers, and third lidstock third is opened
Mouthful.
Further, the first perforation mark is located at the axial plane center line of the surface and third capping of third capping
Through the hole heart of the first perforation mark, the second perforation mark is located at right above through-hole, and the center line of the through-hole axial plane hole heart is through the
Two perforation marks.
Further, the plate face of the plate is parallel with bottle body bottom surface and is located at the top of bottle body.
Further, it is equipped with bottleneck above the bottle body, sealer is covered on the bottleneck of bottle body.
The present invention uses arithoke, water chestnut, Semen Coicis, peeling aloe and cow's milk as raw material production acidified milk, in arithoke also
A large amount of protein, a variety of amino acid and polyphenols, microelement and crude fibre rich in water chestnut, Semen Coicis
Not only full of nutrition also to have effects that oedema, aloe more contains a large amount of nutriment, acidified milk made from the above substance
Nutrition is more abundant, and the nutriment in raw material is made full use of.
The present invention use arithoke, water chestnut, Semen Coicis, peeling aloe and cow's milk as raw material through the invention in preparation method
Production acidified milk not only has stronger inoxidizability, without using edible additive anti-corrosion, can also inhibit harmful in enteron aisle
The growth of bacterium promotes the growth of beneficial bacterium in enteron aisle, can preferably maintain intestinal health relative to existing acidified milk.
The present invention also uses xylitol as sweetener, can be suitable for diabetes, and hyperglycemic patients are edible, is suitable for edible people
Group's range is wider, and designs the bottle body of packaged fermentation cream, can be with the first perforation mark, honey chamber and cheese when children eat
Intracavitary honey and cheese can enter in acidified milk, meet the demand of children's daily required high protein and mouthfeel, Lao Renhuo
Diabetic can identify suction pipe through the second perforation, and the edible low sugar acidified milk for being not added with honey and cheese makes its choosing
Diversification is selected, while meeting the demand in more markets.
The present invention uses arithoke fermentation material can also be made to have light cereal faint scent as raw material, arithoke and Semen Coicis, auxiliary
Help with aloe pulp faint scent, fragrance is pure and fresh, increases the appetite of eater, while the substances such as middle gel of aloe, increases fermentation
The mouthfeel of cream, lubricates it more, for water chestnut after processing and fermentation, surface becomes smooth, and making acidified milk also has certain nozzle
Chewing property.
The present invention can greatly increase the flavor of acidified milk, milk is strong after addition cheese and honey.
Detailed description of the invention
Fig. 1 is the structural schematic diagram of packaged fermentation cream bottle body；
Fig. 2 is the structural schematic diagram that chamber is seasoned in Fig. 1.
Specific embodiment
Embodiment 1:
A kind of acidified milk is made of following parts by weight: 70 parts of cow's milk, 10 parts of arithoke, and 8 parts of water chestnut, 5 parts of Semen Coicis, xylose
5 parts of alcohol, 8 parts of aloe are removed the peel, 0.7 part of streptococcus thermophilus, 0.7 part of lactobacillus bulgaricus, 0.5 part of Bifidobacterium.
The preparation method of the acidified milk, is made by following steps:
(1) arithoke is placed in crusher and is broken into small pieces, the surface area of arithoke small pieces is 0.5cm2, then will be broken
Water is added in arithoke, heats water to 50 DEG C, cellulase solution is added and is uniformly mixed, then is stood in 50 DEG C of at a temperature of constant temperature
After for 24 hours, filter solid residue after arithoke juice, the arithoke, water and cellulase solution mass volume ratio are as follows: 50g:
30ml:0.5ml, the mass concentration of the cellulase solution are 0.5g/ml；
(2) water chestnut is placed in 80 DEG C of water again and boils 10min, after water chestnut is removed the peel, be cut into the water chestnut that partial size is 2mm
Particle, then Semen Coicis is baked into 3h at 90 DEG C, it is ground into the coixlacrymajobi powder of powdery, it is 0.3-0.5cm that peeling aloe, which is cut into volume,3
Aloe block；
(3) arithoke juice, water chestnut particle, coixlacrymajobi powder are added into cow's milk and are mixed into Composite Milk, after mixing by Composite Milk
Stand 2h at 40 DEG C, homogeneous is added aloe block, sterilization, at 35 DEG C, add streptococcus thermophilus, lactobacillus bulgaricus,
Bifidobacterium, at 35 DEG C ferment at constant temperature for 24 hours after, after-ripening packaging.
Embodiment 2:
A kind of acidified milk is made of following parts by weight: 75 parts of cow's milk, 13 parts of arithoke, and 9 parts of water chestnut, 4.5 parts of Semen Coicis, wood
5.5 parts of sugar alcohol, 9 parts of aloe are removed the peel, 1 part of streptococcus thermophilus, 1 part of lactobacillus bulgaricus, 0.7 part of Bifidobacterium.
The preparation method of the acidified milk, is made by following steps:
(1) arithoke is placed in crusher and is broken into small pieces, the surface area of arithoke small pieces is 0.8cm2, then will be broken
Water is added in arithoke, heats water to 55 DEG C, cellulase solution is added and is uniformly mixed, then is stood in 55 DEG C of at a temperature of constant temperature
After 30h, filter solid residue after arithoke juice, the arithoke, water and cellulase solution mass volume ratio are as follows: 60g:
40ml:0.8ml, the mass concentration of the cellulase solution are 0.7g/1ml；
(2) water chestnut is placed in 90 DEG C of water again and boils 15min, after water chestnut is removed the peel, be cut into the water chestnut that partial size is 2.5mm
Shepherd's purse particle, then Semen Coicis is baked into 4h at 95 DEG C, it is ground into the coixlacrymajobi powder of powdery, it is 0.4cm that peeling aloe, which is cut into volume,3's
Aloe block；
(3) arithoke juice, water chestnut particle, coixlacrymajobi powder are added into cow's milk and are mixed into Composite Milk, after mixing by Composite Milk
2.5h is stood at 45 DEG C, aloe block is added in homogeneous, and sterilization at 40 DEG C, adds streptococcus thermophilus, bulgarian milk bar
Bacterium, Bifidobacterium, at 40 DEG C after ferment at constant temperature 30h, after-ripening packaging.
Embodiment 3:
A kind of acidified milk is made of following parts by weight: 80 parts of cow's milk, 15 parts of arithoke, and 10 parts of water chestnut, 4 parts of Semen Coicis, xylose
6 parts of alcohol, 10 parts of aloe are removed the peel, 1.5 parts of streptococcus thermophilus, 1.8 parts of lactobacillus bulgaricus, 0.8 part of Bifidobacterium.
The preparation method of the acidified milk, is made by following steps:
(1) arithoke is placed in crusher and is broken into small pieces, the surface area of arithoke small pieces is 1cm2, then by broken ocean
Water is added in Ji, heats water to 60 DEG C, cellulase solution is added and is uniformly mixed, then stands 48h in 60 DEG C of at a temperature of constant temperature
Afterwards, filter solid residue after arithoke juice, the arithoke, water and cellulase solution mass volume ratio are as follows: 70g:50ml:
1ml, the mass concentration of the cellulase solution are 1g/ml；
(2) water chestnut is placed in 100 DEG C of water again and boils 20min, after water chestnut is removed the peel, be cut into the water chestnut that partial size is 3mm
Shepherd's purse particle, then Semen Coicis is baked into 6h at 100 DEG C, it is ground into the coixlacrymajobi powder of powdery, it is 0.3- that peeling aloe, which is cut into volume,
0.5cm3Aloe block；
(3) arithoke juice, water chestnut particle, coixlacrymajobi powder are added into cow's milk and are mixed into Composite Milk, after mixing by Composite Milk
Stand 3h at 47 DEG C, homogeneous is added aloe block, sterilization, at 45 DEG C, add streptococcus thermophilus, lactobacillus bulgaricus,
Bifidobacterium, at 45 DEG C after ferment at constant temperature 48h, after-ripening packaging.
A kind of bottle body of acidified milk described in packaging, including bottle body 1 and sealer 2, sealer 2 are covered on bottle sheet by heat-sealing
On the bottleneck of body 1, plate 3 is equipped in bottle body 1, the plate face of the plate 3 is parallel with 1 bottom surface of bottle body and is located at bottle body
1 top, the lower end surface of plate 3 are equipped with seasoning chamber 4, and seasoning chamber 4 is cylinder, season the interior of the lateral wall of chamber 4 and bottle body 1
Side wall connection, seasoning chamber 4 are divided into honey chamber 401 and cheese chamber 402 by partition 5, and partition 5 is vertically arranged and plate face is hung down
Directly in seasoning bottom of chamber face, partition 5 is equipped with the first opening 501, and the lower end surface of cheese chamber 402 is equipped with the second opening 4021, plate 3
Plate face be equipped with the third opening 301 passed through for suction pipe, third opening 301 is located at the surface of the second opening 4021 and is located at
The upper surface of cheese chamber 402, first the 501, second opening 4021 of opening, third opening 301 pass through the first capping, the second envelope respectively
Lid, third lidstock, first opening 501 are equipped with the first capping, and the first capping is opened by adhesive sealing first
Mouth 501, the second opening 4021 are equipped with the second capping, and the second capping passes through adhesive and seals the second opening 4021, third opening
301, which are equipped with third, covers, and third capping seals third opening 301 by adhesive, and the second capping passes through company with the first capping
Extension bar 6 connects, and the lower end surface of the second capping is connect by the first connecting band 7 with the lower end surface of cheese chamber 402, and third covers upper
End face is connect by the second connecting band 8 with the upper surface of plate 3, and the second capping is identical as the axial plane center line that third covers and should
The bottom surface of central axis and bottle body 1, first capping, the second capping, third capping are plastic tab, and described is flat
It is additionally provided on plate 3 and passes through through-hole 9 for suction pipe, through-hole 9 is located in the plate face of side adjacent with seasoning chamber 4, and sealer 2 is equipped with first
Perforation mark 10 and the second perforation mark 11, the first perforation mark 10 identify for sugaring, indicate sugaring, the second perforation mark above
11 for not sugaring identify, above indicate not sugaring, first perforation mark 10 be located at third capping surface and third capping
Axial plane center line identifies the 10 hole heart through the first perforation, and the second perforation mark 11 is located at 9 top of through-hole, and described second perforates
Mark 11 is located at right above through-hole 9, and the center line of the 9 axial plane hole heart of through-hole is through the second perforation mark 11.
When edible, suction pipe identifies 11 insertions from the second perforation of not sugaring mark, then is entered in bottle by through-hole 9, in bottle
Contain acidified milk.
Embodiment 4:
A kind of acidified milk, 70 parts of cow's milk, 10 parts of arithoke, 8 parts of water chestnut, 4 parts of Semen Coicis, 5 parts of xylitol, 8 parts of aloe of peeling is thermophilic
0.7 part of hot streptococcus, 0.7 part of lactobacillus bulgaricus, 0.5 part of Bifidobacterium, also addition honey and cheese, the honey are
2 parts, cheese is 3 parts.
The preparation method of the acidified milk, is made by following steps:
(1) arithoke is placed in crusher and is broken into small pieces, the surface area of arithoke small pieces is 0.5cm2, then will be broken
Water is added in arithoke, heats water to 50 DEG C, cellulase solution is added and is uniformly mixed, then is stood in 50 DEG C of at a temperature of constant temperature
After for 24 hours, filter solid residue after arithoke juice, the arithoke, water and cellulase solution mass volume ratio are as follows: 50g:
30ml:0.5ml, the mass concentration of the cellulase solution are 0.5g/ml；
(2) water chestnut is placed in 80 DEG C of water again and boils 10min, after water chestnut is removed the peel, be cut into the water chestnut that partial size is 2mm
Particle, then Semen Coicis is baked into 3h at 90 DEG C, it is ground into the coixlacrymajobi powder of powdery, it is 0.3cm that peeling aloe, which is cut into volume,3Reed
Luxuriant growth block；
(3) arithoke juice, water chestnut particle, coixlacrymajobi powder are added into cow's milk and are mixed into Composite Milk, after mixing by Composite Milk
Stand 2h at 40 DEG C, homogeneous is added aloe block, sterilization, at 35 DEG C, add streptococcus thermophilus, lactobacillus bulgaricus,
Bifidobacterium, at 35 DEG C ferment at constant temperature for 24 hours after, after-ripening packaging.The sterilization is instantaneously killed using pasteurize or superhigh temperature
Bacterium method.
A kind of bottle body of acidified milk described in packaging, including bottle body 1 and sealer 2, sealer 2 are covered on bottle sheet by heat-sealing
On the bottleneck of body 1, plate 3 is equipped in bottle body 1, the plate face of the plate 3 is parallel with 1 bottom surface of bottle body and is located at bottle body
1 top, the lower end surface of plate 3 are equipped with seasoning chamber 4, and seasoning chamber 4 is divided into honey chamber 401 and cheese chamber by partition 5
402, honey is placed in honey chamber 401, cheese is placed in cheese chamber 402, and partition 5 is equipped with the first opening 501, cheese chamber 402
Lower end surface be equipped with the second opening 4021, the plate face of plate 3 is equipped with the third opening 301 passed through for suction pipe, the first opening
501, second opening 4021, third opening 301 respectively by first capping, second capping, third lidstock, described first
Opening 501 is equipped with the first capping, and the first opening 501 is sealed by heat in the first capping, and the second opening 4021 is equipped with second
The second opening 4021 is sealed by heat in capping, the second capping, and third opening 301 is equipped with third and covers, and third capping passes through
Heat-sealing sealing third opening 301, the second capping is connect with the first capping by connecting rod 6, and the lower end surface of the second capping passes through the
One connecting band 7 is connect with the lower end surface of cheese chamber 402, the upper end that the upper surface of third capping passes through the second connecting band 8 and plate 3
Face connection, the second capping bottom surface identical as the axial plane center line that third covers and the central axis and bottle body 1 are described
First capping, the second capping, third capping are plastic film, are additionally provided on the plate 3 and pass through through-hole 9, through-hole 9 for suction pipe
In the plate face of side adjacent with chamber 4 is seasoned, sealer 2 is equipped with the first perforation mark 10 and the second perforation identifies 11, first
Perforation mark 10 identifies for sugaring, indicates sugaring above, and the second perforation mark 11 identifies for not sugaring, the first perforation mark 10
In the hole heart of the surface of third capping and the axial plane center line of third capping through the first perforation mark 10, the second perforation mark
11 are located at 9 top of through-hole, and the second perforation mark 11 is located at right above through-hole 9, and the center line of the 9 axial plane hole heart of through-hole runs through
Second perforation mark 11.
When edible, the first perforation insertion that suction pipe is identified from sugaring, then by third opening 301, third is open on 301
Third is covered to be opened by the impact of suction pipe, then washes the second opening 4021 open, and the second capping passes through connecting rod 6 with the first capping
Connection, honey and cheese flow into bottle from the second opening 4021, stir, eat, cheese used in described the present embodiment is
Solid-state cheese particles, the partial size of cheese particles are 2mm, and it is big greater than the first opening 501 that the second opening 4021 is greater than third opening 301
In suction pipe radius, since cheese particles relative liquid is poor, the radius of third opening 301 is relatively large, to ensure cheese
Particle enters in bottle.
Embodiment 5:
A kind of acidified milk, 12 parts of arithoke, 9 parts of water chestnut, 4.2 parts of Semen Coicis, 5.2 parts of xylitol, removes the peel aloe 9 by 77 parts of cow's milk
Part, 0.8 part of streptococcus thermophilus, 0.8 part of lactobacillus bulgaricus, 0.7 part of Bifidobacterium, also addition honey and cheese are described
Honey is 3 parts, and cheese is 5 parts.
The preparation method of the acidified milk, is made by following steps:
(1) arithoke is placed in crusher and is broken into small pieces, the surface area of arithoke small pieces is 0.8cm2, then will be broken
Water is added in arithoke, heats water to 55 DEG C, cellulase solution is added and is uniformly mixed, then is stood in 55 DEG C of at a temperature of constant temperature
After 30h, filter solid residue after arithoke juice, the arithoke, water and cellulase solution mass volume ratio are as follows: 60g:
40ml:0.8ml, the mass concentration of the cellulase solution are 0.7g/ml；
(2) water chestnut is placed in 90 DEG C of water again and boils 15min, after water chestnut is removed the peel, be cut into the water chestnut that partial size is 2.5mm
Shepherd's purse particle, then Semen Coicis is baked into 4h at 95 DEG C, it is ground into the coixlacrymajobi powder of powdery, it is 0.4cm that peeling aloe, which is cut into volume,3's
Aloe block；
(3) arithoke juice, water chestnut particle, coixlacrymajobi powder are added into cow's milk and are mixed into Composite Milk, after mixing by Composite Milk
2.5h is stood at 45 DEG C, aloe block is added in homogeneous, and sterilization at 40 DEG C, adds streptococcus thermophilus, bulgarian milk bar
Bacterium, Bifidobacterium, at 40 DEG C after ferment at constant temperature 30h, after-ripening packaging.
A kind of bottle body of acidified milk described in packaging, including bottle body 1 and sealer 2, sealer 2 are covered on bottle sheet by heat-sealing
On the bottleneck of body 1, plate 3 is equipped in bottle body 1, the plate face of the plate 3 is parallel with 1 bottom surface of bottle body and is located at bottle body
1 top, the lower end surface of plate 3 are equipped with seasoning chamber 4, and seasoning chamber 4 is divided into honey chamber 401 and cheese chamber by partition 5
402, honey is placed in honey chamber 401, cheese is placed in cheese chamber 402, and partition 5 is equipped with the first opening 501, cheese chamber 402
Lower end surface be equipped with the second opening 4021, the plate face of plate 3 is equipped with the third opening 301 passed through for suction pipe, the first opening
501, second opening 4021, third opening 301 respectively by first capping, second capping, third lidstock, described first
Opening 501 is equipped with the first capping, and the first opening 501 is sealed by heat in the first capping, and the second opening 4021 is equipped with second
The second opening 4021 is sealed by heat in capping, the second capping, and third opening 301 is equipped with third and covers, and third capping passes through
Heat-sealing sealing third opening 301, the second capping is connect with the first capping by connecting rod 6, and the lower end surface of the second capping passes through the
One connecting band 7 is connect with the lower end surface of cheese chamber 402, the upper end that the upper surface of third capping passes through the second connecting band 8 and plate 3
Face connection, the second capping bottom surface identical as the axial plane center line that third covers and the central axis and bottle body 1 are described
First capping, the second capping, third capping are plastic film, are additionally provided on the plate 3 and pass through through-hole 9, through-hole 9 for suction pipe
In the plate face of side adjacent with chamber 4 is seasoned, sealer 2 is equipped with the first perforation mark 10 and the second perforation identifies 11, first
Perforation mark 10 identifies for sugaring, indicates sugaring above, and the second perforation mark 11 identifies for not sugaring, the first perforation mark 10
In the hole heart of the surface of third capping and the axial plane center line of third capping through the first perforation mark 10, the second perforation mark
11 are located at 9 top of through-hole, and the second perforation mark 11 is located at right above through-hole 9, and the center line of the 9 axial plane hole heart of through-hole runs through
Second perforation mark 11.
When edible, the first perforation insertion that suction pipe is identified from sugaring, then by third opening 301, third is open on 301
Third is covered to be opened by the impact of suction pipe, then washes the second opening 4021 open, and the second capping passes through connecting rod 6 with the first capping
Connection, honey and cheese flow into bottle from the second opening 4021, stir, eat, cheese used in described the present embodiment is
Solid-state cheese particles, the partial size of cheese particles are 2mm, and it is big greater than the first opening 501 that the second opening 4021 is greater than third opening 301
In suction pipe radius, since cheese particles relative liquid is poor, the radius of third opening 301 is relatively large, to ensure cheese
Particle enters in bottle.
Embodiment 6:
A kind of acidified milk, 15 parts of arithoke, 10 parts of water chestnut, 5 parts of Semen Coicis, 6 parts of xylitol, removes the peel 10 parts of aloe by 80 parts of cow's milk,
1.5 parts of streptococcus thermophilus, 1.8 parts of lactobacillus bulgaricus, 0.8 part of Bifidobacterium, also addition honey and cheese, the honey
It is 5 parts, cheese is 8 parts.
The preparation method of the acidified milk, is made by following steps:
(1) arithoke is placed in crusher and is broken into small pieces, the surface area of arithoke small pieces is 1cm2, then by broken ocean
Water is added in Ji, heats water to 60 DEG C, cellulase solution is added and is uniformly mixed, then stands 48h in 60 DEG C of at a temperature of constant temperature
Afterwards, filter solid residue after arithoke juice, the arithoke, water and cellulase solution mass volume ratio are as follows: 70g:50ml:
1ml, the mass concentration of the cellulase solution are 1g/ml；
(2) water chestnut is placed in 100 DEG C of water again and boils 20min, after water chestnut is removed the peel, be cut into the water chestnut that partial size is 3mm
Shepherd's purse particle, then Semen Coicis is baked into 6h at 100 DEG C, it is ground into the coixlacrymajobi powder of powdery, it is 0.3- that peeling aloe, which is cut into volume,
0.5cm3Aloe block；
(3) arithoke juice, water chestnut particle, coixlacrymajobi powder are added into cow's milk and are mixed into Composite Milk, after mixing by Composite Milk
Stand 3h at 47 DEG C, homogeneous is added aloe block, sterilization, at 45 DEG C, add streptococcus thermophilus, lactobacillus bulgaricus,
Bifidobacterium, at 45 DEG C after ferment at constant temperature 48h, after-ripening packaging.
A kind of bottle body of acidified milk described in packaging, including bottle body 1 and sealer 2, sealer 2 are covered on bottle sheet by heat-sealing
On the bottleneck of body 1, plate 3 is equipped in bottle body 1, the plate face of the plate 3 is parallel with 1 bottom surface of bottle body and is located at bottle body
1 top, the lower end surface of plate 3 are equipped with seasoning chamber 4, and seasoning chamber 4 is cylinder, season the interior of the lateral wall of chamber 4 and bottle body 1
Side wall connection, seasoning chamber 4 are divided into honey chamber 401 and cheese chamber 402 by partition 5, and partition 5 is vertically arranged and plate face is hung down
Directly in placing honey in seasoning bottom of chamber face, honey chamber 401, cheese is placed in cheese chamber 402, partition 5 is equipped with the first opening
501, the lower end surface of cheese chamber 402 is equipped with the second opening 4021, and the plate face of plate 3 is equipped with the third passed through for suction pipe and is open
301, third opening 301 is located at the surface of the second opening 4021 and is located at the upper surface of cheese chamber 402, the first opening 501, the
Two openings 4021, third opening 301 pass through the first capping, the second capping, third lidstock, first opening respectively
501 are equipped with the first capping, and the first capping is equipped with the second envelope by the first opening 501 of adhesive sealing, the second opening 4021
Lid, the second capping are equipped with third and are covered by the second opening 4021 of adhesive sealing, third opening 301, and third capping passes through
Adhesive seals third opening 301, and the second capping is connect with the first capping by connecting rod 6, and the lower end surface of the second capping passes through
First connecting band 7 is connect with the lower end surface of cheese chamber 402, and the upper surface of third capping passes through the upper of the second connecting band 8 and plate 3
End face connection, the second capping bottom surface identical as the axial plane center line that third covers and the central axis and bottle body 1 are described
The first capping, the second capping, third capping be plastic tab, be additionally provided on the plate 3 and pass through through-hole 9 for suction pipe, lead to
Hole 9 is located in the plate face of side adjacent with seasoning chamber 4, and sealer 2 is equipped with the first perforation mark 10 and the second perforation mark 11, the
One perforation mark 10 identifies for sugaring, indicates sugaring above, and the second perforation mark 11 identifies for not sugaring, the first perforation mark 10
The hole heart positioned at the surface of third capping and the axial plane center line of third capping through the first perforation mark 10, the second perforation mark
Know 11 and be located at 9 top of through-hole, the second perforation mark 11 is located at right above through-hole 9, and the center line of the 9 axial plane hole heart of through-hole passes through
Wear the second perforation mark 11.
When edible, 10 insertion of the first perforation mark that suction pipe is identified from sugaring, then pass through third opening 301, third opening
Third capping on 301 is opened by the impact of suction pipe, then washes the second opening 4021 open, and the second capping passes through with the first capping
Connecting rod 6 connects, and the first opening 501 is opened, and honey and cheese flow into bottle from the second opening 4021, stir, eat, described
Cheese used in the present embodiment is solid-state cheese smalls, and the second opening 4021 is greater than third opening 301 and is greater than the first opening
501 be greater than suction pipe radius, since solid-state cheese smalls relative liquid mobility is poor, third opening 301 it is larger, with true
Cheese smalls is protected to enter in bottle.
Test example 1:
Acidified milk obtained by Example 1, asks 20 subjective appreciation persons to carry out subjective appreciation to it respectively, and table 1 is sense
Official's evaluation criteria, table 2 are results of sensory evaluation:
Table 1:
Table 2:
| Project | Average value |
| Smell | 22.8 |
| Flavour | 24.4 |
| Color | 20.7 |
| Structural state | 23.5 |
| It is total: | 91.4 |
From the above, it can be seen that: acidified milk produced by the present invention has cereal micro-perfume, plant fragrance, and milk is strong, sweet and sour taste, mouth
Photosensitive cunning has aloe fresh in taste, and cereal faint scent, water chestnut particle surface is smooth, and water chestnut particle is soft crisp, has chewiness, color
Damp uniformity, fine and smooth with light light green color gloss tissue, uniformly, no whey is precipitated, and has suspended particulate.
Test example 2:
Acidified milk obtained by Example 4, asks 20 subjective appreciation persons to carry out subjective appreciation to it respectively, and table 3 is sense
Official's evaluation criteria, table 4 are results of sensory evaluation:
Table 3:
Table 4:
| Project | Average value |
| Smell | 23.7 |
| Flavour | 23.4 |
| Color | 21.1 |
| Structural state | 22.3 |
| It is total: | 90.5 |
From the above, it can be seen that: acidified milk produced by the present invention has Chinese chestnut micro-perfume, plant fragrance, and milk is strong, and cheese is fragrant and sweet, sweet tea
Taste is moderate, and mouthfeel is smooth, has aloe fresh in taste, cereal faint scent, water chestnut particle surface is smooth, and water chestnut particle is soft crisp, has
Chewiness, uniform color is consistent, fine and smooth with light light green color gloss tissue, and uniformly, no whey is precipitated, and has suspension
Grain.
Test example 3:
Take the acidified milk 2ml in 4 parts of embodiments 1 in culture dish, then be separately added into culture dish Escherichia coli bacteria liquid,
The volume ratio of staphylococcus aureus bacterium solution, Bifidobacterium bacterium solution, lactic acid bacterial liquid, the above bacterium solution and acidified milk is 1:100, bacterium
Liquid concentration is 1 × 105Cfu/ml, respectively 2h, 8h, 10h, 18h, for 24 hours when each growth situation.
E. coli detection method: GB 4789.38-2012；Detection methods of staphylococcus aureus: GB4789.10-
2016；Method for detecting bifidobacteria: GB4789.34-2016；Lactic acid bacteria detection method: GB4789.35-2016.
Testing result such as the following table 5:
Table 5
﹢ is to detect the viable bacteria, and ﹣ is that the viable bacteria is not detected
From the foregoing, it will be observed that acidified milk obtained has the growth of Escherichia coli, staphylococcus aureus and inhibits in the present invention
Effect has the effect of the growth of Bifidobacterium and lactic acid bacteria to promote growth.
The above description is only an embodiment of the present invention, is not intended to restrict the invention, for those skilled in the art
For member, the invention may be variously modified and varied.All within the spirits and principles of the present invention, it is made it is any modification,
Equivalent replacement, improvement etc., should be included within scope of the presently claimed invention.
Claims (9)
1. a kind of acidified milk, which is characterized in that be made of following parts by weight: 70-80 parts of cow's milk, 10-15 parts of arithoke, water chestnut 8-
10 parts, 4-5 parts of Semen Coicis, 5-6 parts of xylitol, aloe 8-10 parts is removed the peel, 0.7-1.5 parts of streptococcus thermophilus, lactobacillus bulgaricus
0.7-1.8 parts, 0.5-0.8 parts of Bifidobacterium.
2. acidified milk according to claim 1, which is characterized in that also addition honey and cheese, the honey are 2-5
Part, cheese is 3-8 parts.
3. the preparation method of acidified milk described in claim 1, which is characterized in that be made by following steps:
Arithoke is placed in crusher and is broken into small pieces, then water will be added in broken arithoke, heats water to 50-60 DEG C,
Cellulase solution is added to be uniformly mixed, then after 50-60 DEG C of at a temperature of constant temperature stands 24-48h, is obtained after filtering solid residue foreign
Ji juice；
Water chestnut is placed at again in 80-100 DEG C of water and boils 10-20min, after water chestnut is removed the peel, is cut into the water chestnut that partial size is 2-3mm
Shepherd's purse particle, then Semen Coicis is baked into 3-6h at 90-100 DEG C, it is ground into the coixlacrymajobi powder of powdery, peeling aloe, which is cut into volume, is
0.3-0.5cm3Aloe block；
Arithoke juice, water chestnut particle, coixlacrymajobi powder are added into cow's milk and is mixed into Composite Milk, by Composite Milk after mixing in 40-47
2-3h is stood at DEG C, aloe block is added in homogeneous, and sterilization at 35-45 DEG C, adds streptococcus thermophilus, bulgarian milk bar
Bacterium, Bifidobacterium, at 35-45 DEG C after ferment at constant temperature 24-48h, after-ripening packaging.
4. the preparation method of acidified milk according to claim 3, which is characterized in that broken in the step (1)
The surface area of arithoke small pieces is 0.5-1cm2, the mass volume ratio of the arithoke, water and cellulase solution are as follows: 50-70g:30-
50ml:0.5-1ml the mass concentration of the cellulase solution is 0.5-1g/ml.
5. a kind of bottle body for packing acidified milk of any of claims 1 or 2, which is characterized in that including bottle body and sealer, bottle sheet
It is equipped with plate in vivo, the lower end surface of plate is equipped with seasoning chamber, and seasoning chamber is divided into honey chamber and cheese chamber by partition, every
Plate is equipped with the first opening, and the lower end surface of cheese chamber is equipped with the second opening, and the plate face of plate is equipped with the third passed through for suction pipe
Opening, third opening are located at the surface of the second opening and are located at the upper surface of cheese chamber, the first opening, the second opening, third
Respectively by the first capping, the second capping, third lidstock, the second capping is connect with the first capping by connecting rod opening,
The lower end surface of second capping is connect by the first connecting band with the lower end surface of cheese chamber, and the upper surface of third capping connects by second
The connection of the upper surface of tape splicing and plate, second covers and the central axis identical as the axial plane center line that third covers and bottle sheet
The bottom surface of body is additionally provided on the plate and passes through through-hole for suction pipe, and through-hole is located in the plate face of side adjacent with seasoning chamber, envelope
Film is equipped with the first perforation mark and the second perforation mark, and the first perforation mark is located at third capping top, the second perforation mark
Above through-hole.
6. bottle body according to claim 5, which is characterized in that first opening is equipped with the first capping, the first envelope
The first opening of lid sealing, the second opening are equipped with the second capping, the second lidstock second opening, and third opening is equipped with third
Capping, third lidstock third opening.
7. bottle body according to claim 5, which is characterized in that the described first perforation mark be located at third capping just on
The hole heart that the axial plane center line of side and third capping is identified through the first perforation, the second perforation mark is located at right above through-hole, logical
The center line of the hole axle face heart is through the second perforation mark.
8. bottle body according to claim 5, which is characterized in that the plate face of the plate is parallel with bottle body bottom surface and position
In the top of bottle body.
9. bottle body according to claim 5, which is characterized in that be equipped with bottleneck above the bottle body, sealer is covered on
On the bottleneck of bottle body.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811517998.7A CN109548877A (en) | 2018-12-12 | 2018-12-12 | A kind of acidified milk and preparation method thereof and the bottle body for packing the acidified milk |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811517998.7A CN109548877A (en) | 2018-12-12 | 2018-12-12 | A kind of acidified milk and preparation method thereof and the bottle body for packing the acidified milk |
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| Publication Number | Publication Date |
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| CN109548877A true CN109548877A (en) | 2019-04-02 |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578230A (en) * | 2012-02-21 | 2012-07-18 | 常熟市方塔涂料化工有限公司 | Health-care yoghourt and preparation method thereof |
| CN103734313A (en) * | 2014-01-29 | 2014-04-23 | 张达燕 | Health-care pumpkin composite yogurt |
-
2018
- 2018-12-12 CN CN201811517998.7A patent/CN109548877A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578230A (en) * | 2012-02-21 | 2012-07-18 | 常熟市方塔涂料化工有限公司 | Health-care yoghourt and preparation method thereof |
| CN103734313A (en) * | 2014-01-29 | 2014-04-23 | 张达燕 | Health-care pumpkin composite yogurt |
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Application publication date: 20190402 |