CN109938098A - A kind of dietary fiber yoghourt and preparation method thereof with high-fat mouthfeel - Google Patents
A kind of dietary fiber yoghourt and preparation method thereof with high-fat mouthfeel Download PDFInfo
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Abstract
The present invention relates to a kind of dietary fiber yoghourts with high-fat mouthfeel, belong to food-making technology field, the constitutive material of the Yoghourt is by mass percentage are as follows: cream 4.0-8.0%, white granulated sugar 0.5-8.0%, polydextrose 1.5-2.0%, citrus fruit fibres 0.02-0.08%, leavening 0.01-0.06%, surplus is raw milk, leavening includes lactobacillus bulgaricus, streptococcus thermophilus, the Yoghourt both passes through increase and increases citrus fruit fibres in the feed, reduce fat content, but also with the mouthfeel of Yoghourt high in fat, meet the healthy demand of consumer, with good market prospects.
Description
Technical field
The invention belongs to food-making technology fields, are related to a kind of dietary fiber yoghourt, specifically a kind of to have height
Dietary fiber yoghourt of fatty mouthfeel and preparation method thereof.
Background technique
Cream is the higher product of fat content obtained after cow's milk separates, and fat content is up to 80%, and moisture is about
16%, non-fat solid (SNF) ingredient (wherein, protein 0.6%-0.7%, lactose 0.7%-0.8%, salinity 0-0.2%)
4% or so is accounted for other micro non-fat ingredients, there is unique flavor, be the very favorite cream of people especially Mongols resident
One of product, processing directly edible or applied to bakery products such as bread, cakes.The addition of cream can improve the sense of food
Official's character, while being also the good food source that quickly supplements energy of population of adolescent, but with the raising of people's health consciousness,
To reduce fat bring harm, people gradually decrease the intake of cream.Under the premise of not influencing cream taste, in order to
Demand of the people to cultured butter is adapted to, its fat content is reduced, cream is added in fresh cow milk, by work of specifically fermenting
Yoghourt high in fat is made in skill, to substitute cultured butter product, not only can satisfy demand of the people to product, also adds therein
Probiotics quantity.
Flavor substance in Yoghourt is primarily present in fat, and the higher Yoghourt of fat content is relative to normal fat content
Yoghourt, mouthfeel is more thick and solid, fine and smooth, and milk fragrance is more strong, but fat content is excessively high, will cause Thailand after Yoghourt fermentation
Stiff, will cause that thinning effect is bad in conventional thinning process, and obtained product has more biggish particle, influence mouthfeel
With the quality of product.Therefore, the fat content general control of existing conventional Yoghourt is between 2.4-4.5%, and it is each to pass through addition
Lactoprotein, additive (thickener, stabilizer etc.) auxiliary material are planted to increase the stability of Yoghourt, optimizes Yoghourt mouthfeel, so not only
Production cost is increased, and the quality of Yoghourt is also poor.
Dietary fiber (dietary fiber, DF) refer to cannot by human consumption's enzymic digestion, can not by small intestinal absorption,
But the one kind that can be partly or entirely decomposed by large intestine it is natural or natural material by simply handling obtained macromolecule carbon
Hydrate or polymer, including polysaccharide, oligosaccharide, lignin and plant substrates.Dietary fiber, which has, to be increased satiety, improves
Digestion process promotes the effects of defecation.Due to important function of the dietary fiber in terms of medicine and nutrition, causes people and continue
Continuous concern, " the seventh-largest nutrient " being listed in after " sugar, protein, fat, water, minerals and vitamins ".Mandarin orange
Tangerine fiber is the production by-product that pectin is extracted from citrus peel residue, the industry that fiber is extracted for orange peel domestic so far
Change also weaker.Dietary fiber (DF) in citrusfruit, water-soluble dietary fiber especially more beneficial to human body
The content very abundant of (Water-soluble dietaryfiber, SDF).Research finds that citrus fruit fibres have very strong water holding
Power and hold oily power and antioxidative superior functionality.
Chinese patent CN107637658A discloses a kind of production technology of high-fat Yoghourt of high self-solidifying, provides a kind of sudden strain of a muscle
Fresh Milk is concentrated in steaming technique, promoted by promoting fatty content in Yoghourt Yoghourt cream sense and it is in kind feel, and it is existing
It is runed counter in dual requirements trend of the consumer to mouthfeel and health.Therefore, it is necessary to prepare a kind of mouthfeel and Yoghourt that is healthy and depositing.
Summary of the invention
To solve problems of the prior art, the present invention provides a kind of, and the dietary fiber with high-fat mouthfeel is sour
Milk and preparation method thereof, the Yoghourt both reduce fat content, but also with the mouthfeel of Yoghourt high in fat, while being rich in dietary fiber,
Meet the healthy demand of consumer, there are good market prospects.
The technical solution adopted by the present invention is that:
A kind of dietary fiber yoghourt with high-fat mouthfeel, it is critical that the constitutive material of the Yoghourt presses quality percentage
Than being calculated as: cream 4.0-8.0%, white granulated sugar 0.5-8.0%, polydextrose 1.5-2.0%, citrus fruit fibres 0.02-0.08%, hair
Ferment agent 0.01-0.06%, surplus are raw milk.
The leavening includes lactobacillus bulgaricus, the mixed bacteria in streptococcus thermophilus, and proportion is one to one.
A kind of preparation method of the dietary fiber yoghourt with high-fat mouthfeel, it is critical that the specific steps of this method
It is as follows:
A, raw milk is standardized pretreatment, it is 2.9-3.5%, milk fat content 4.0- that content of milk protein, which is made,
5.0% standardization raw milk；
B, control material temperature is 80-85 DEG C, and cream, white granulated sugar, polydextrose, citrus is added into standardization raw milk
Fiber, material is put into shearing tank and 15-25min is mixed after it will mix, and obtains mixed liquor；
C, control mixeding liquid temperature is 55-65 DEG C, successively at first class pressure 18-25Mpa and secondary pressure 3-6Mpa
Matter refinement；
D, the mixed liquor after homogeneous is subjected to sterilization fermentation process, sterilization temperature is 90-100 DEG C, sterilizing time 3-
Leavening is added then at 30-42 DEG C in 10min, and mixed fermentation time 5-8h, fermentation termination pH are 4.35-4.45, obtains
The Yoghourt fermented；
E, the Yoghourt fermented is subjected to demulsification refinement；
F, the Yoghourt progress of demulsification refinement is filling, filling temperature control is at 12-25 DEG C；
G, filling Yoghourt is placed on to 4-8 DEG C of refrigerator after-ripening to get the dietary fiber with high-fat mouthfeel is arrived
Yoghourt.
The step A Playsization pretreatment is that the fat content in raw milk is lower than 4.0%, then passes through flash distillation skill
Art concentration makes cow's milk be normalized to content of milk protein 2.9-3.5%, milk fat content 4.0-5.0%, either, raw milk
In fat content be higher than 5.0%, then cow's milk is normalized to as 2.9-3.5% by content of milk protein by centrifuge separation, butterfat
Fat content is 4.0-5.0%.
The beneficial effects of the present invention are:
The present invention provides that a kind of texture is stable, fat content is about 5.0-8.0%, while Consistency and mouthfeel can reach
To the Yoghourt for the fat content that fat content is about 8.5-12.0%, any stabilizer is not contained, and utilizes citrus fruit fibres grease
The characteristic of carrier, adds the Yoghourt of citrus fruit fibres, has not only reduced the content of fat, but also maintains the high-fat mouthfeel of Yoghourt, accords with
The healthy demand of consumer is closed, while saving production cost for enterprise, good market prospect has Yoghourt in conjunction with production technology
High-quality and longer quality guarantee period.
Specific embodiment
The present invention is further explained in the light of specific embodiments.
Embodiment 1,
A kind of constitutive material of the dietary fiber yoghourt with high-fat mouthfeel is by mass percentage are as follows: and cream 4% is white
Granulated sugar 8%, polydextrose 1.5%, citrus fruit fibres 0.04%, leavening 0.06%, surplus are raw milk.
Leavening is mixed culture fermentation agent, specifically includes lactobacillus bulgaricus and streptococcus thermophilus.
Specific step is as follows for the preparation method of the Yoghourt:
A, raw milk is standardized pretreatment, it is 2.9-3.5%, milk fat content 4.0- that content of milk protein, which is made,
5.0% standardization raw milk；
B, control material temperature is 80 DEG C, and it is fine that cream, white granulated sugar, polydextrose, citrus is added into standardization raw milk
Dimension, material is put into shearing tank and 20min is mixed after it will mix, and obtains mixed liquor；
C, control mixeding liquid temperature is 65 DEG C, successively the homogeneous micronization at first class pressure 18Mpa and secondary pressure 6Mpa；
D, the mixed liquor after homogeneous is subjected to sterilization fermentation process, sterilization temperature is 100 DEG C, sterilizing time 3min, then
At 42 DEG C, leavening is added, mixed fermentation time 5h, fermentation termination pH are 4.35-4.45, the Yoghourt fermented；
E, the Yoghourt fermented is subjected to demulsification refinement；
F, the Yoghourt progress of demulsification refinement is filling, filling temperature control is at 12 DEG C；
G, filling Yoghourt is placed on to 2-6 DEG C of refrigerator after-ripening to get the dietary fiber with high-fat mouthfeel is arrived
Yoghourt.
Step F, pasteurization step is additionally provided between G.
The pretreatment of step A Playsization is that the fat content in raw milk is lower than 4.0%, then is concentrated by flash evaporation technology
Cow's milk is set to be normalized to content of milk protein 2.9-3.5%, milk fat content 4.0-5.0%, either, the rouge in raw milk
Fat content is higher than 5.0%, then cow's milk is normalized to content of milk protein by centrifuge separation is 2.9-3.5%, milk fat content
For 4.0-5.0%.
The fat content of the product is 4.0% after measured.
Embodiment 2,
A kind of constitutive material of the dietary fiber yoghourt with high-fat mouthfeel of fatty index is by mass percentage are as follows: milk
Oily 6.0%, white granulated sugar 8%, polydextrose 1.5%, citrus fruit fibres 0.06%, leavening 0.06%, surplus is raw milk.
Leavening is mixed culture fermentation agent, specifically includes lactobacillus bulgaricus and streptococcus thermophilus.
Specific step is as follows for the preparation method of the Yoghourt:
A, raw milk is standardized pretreatment, it is 2.9-3.5%, milk fat content 4.0- that content of milk protein, which is made,
5.0% standardization raw milk；
B, control material temperature is 82 DEG C, and it is fine that cream, white granulated sugar, polydextrose, citrus is added into standardization raw milk
Dimension, material is put into shearing tank and 20min is mixed after it will mix, and obtains mixed liquor；
C, control mixeding liquid temperature is 55 DEG C, successively the homogeneous micronization at first class pressure 20Mpa and secondary pressure 3Mpa；
D, the mixed liquor after homogeneous is subjected to sterilization fermentation process, sterilization temperature is 90 DEG C, then sterilizing time 5min exists
At 42 DEG C, leavening is added, mixed fermentation time 6h, fermentation termination pH are 4.35-4.45, the Yoghourt fermented；
E, the Yoghourt fermented is subjected to demulsification refinement；
F, the Yoghourt progress of demulsification refinement is filling, filling temperature control is at 20 DEG C；
G, filling Yoghourt is placed on to 4 DEG C of refrigerator after-ripening to get sour to the dietary fiber with high-fat mouthfeel
Milk.
The pretreatment of step A Playsization is that the fat content in raw milk is lower than 4.0%, then is concentrated by flash evaporation technology
Cow's milk is set to be normalized to content of milk protein 2.9-3.5%, milk fat content 4.0-5.0%, either, the rouge in raw milk
Fat content is higher than 5.0%, then cow's milk is normalized to content of milk protein by centrifuge separation is 2.9-3.5%, milk fat content
For 4.0-5.0%.
The fat content of the product is 5.0% after measured.
Embodiment 3,
A kind of constitutive material of the dietary fiber yoghourt with high-fat mouthfeel is by mass percentage are as follows: cream 8.0%,
White granulated sugar 8%, polydextrose 1.5%, citrus fruit fibres 0.08%, leavening 0.06%, surplus are raw milk.
Leavening is mixed culture fermentation agent, specifically includes lactobacillus bulgaricus and streptococcus thermophilus.
Specific step is as follows for the preparation method of the Yoghourt:
A, raw milk is standardized pretreatment, it is 2.9-3.5%, milk fat content 4.0- that content of milk protein, which is made,
5.0% standardization raw milk；
B, control material temperature is 85 DEG C, and it is fine that cream, white granulated sugar, polydextrose, citrus is added into standardization raw milk
Dimension, material is put into shearing tank and 20min is mixed after it will mix, and obtains mixed liquor；
C, control mixeding liquid temperature is 60 DEG C, successively the homogeneous micronization at first class pressure 25Mpa and secondary pressure 5Mpa；
D, the mixed liquor after homogeneous is subjected to sterilization fermentation process, sterilization temperature is 95 DEG C, sterilizing time 10min, then
At 36 DEG C, leavening is added, mixed fermentation time 8h, fermentation termination pH are 4.35-4.45, the Yoghourt fermented；
E, the Yoghourt fermented is subjected to demulsification refinement；
F, the Yoghourt progress of demulsification refinement is filling, filling temperature control is at 25 DEG C；
G, filling Yoghourt is placed on to 6 DEG C of refrigerator after-ripening to get sour to the dietary fiber with high-fat mouthfeel
Milk.
The pretreatment of step A Playsization is that the fat content in raw milk is lower than 4.0%, then is concentrated by flash evaporation technology
Cow's milk is set to be normalized to content of milk protein 2.9-3.5%, milk fat content 4.0-5.0%, either, the rouge in raw milk
Fat content is higher than 5.0%, then cow's milk is normalized to content of milk protein by centrifuge separation is 2.9-3.5%, milk fat content
For 4.0-5.0%.
The fat content of the product is 6.0% after measured.
Comparative example 1,
A kind of high-fat Yoghourt for being not added with dietary fiber of fatty index, each raw material including following mass percentage:
Cream 8.8%, white granulated sugar 8%, polydextrose 1.5%, (fermenting microbe is lactobacillus bulgaricus, thermophilic chain to mixed culture fermentation agent
Coccus) 0.06%, surplus is raw milk.
The preparation method of the Yoghourt, including following operating procedure:
A, milk is taken, and is standardized pretreatment, by milk standardised are as follows: content of milk protein 2.9-3.5%, butterfat
Fat content is the standardization raw milk of 4.0-5.0%；
B, control material temperature is 80 DEG C, takes gained in step A to standardize raw milk, cream, white granulated sugar, poly- grape is added
Sugar, then 20min is mixed in shearing tank；
C, homogenization
The resulting material of step B controls at 65 DEG C of temperature, successively at first class pressure 18Mpa and secondary pressure 6Mpa
Homogeneous micronization；
D, sterilization, fermentation
3min will be sterilized at 100 DEG C by resulting material after step C homogeneous micronization, then again at 30 DEG C, corresponding matter is added
The fermentation activity strain of part proportion is measured, mixed fermentation time 5h, fermentation termination pH are 4.45-4.55；
E, it is demulsified
The Yoghourt fermented is demulsified
F, canned
The acidified milk progress that step E is demulsified is canned, and filling temperature control is at 12 DEG C
G, after-ripening
The canned obtained cultured milk of step F is placed on 8 DEG C of refrigerator after-ripening to get high-fat Yoghourt.
The pretreatment of step A Playsization is that the fat content in raw milk is lower than 4.0%, then is concentrated by flash evaporation technology
Cow's milk is set to be normalized to content of milk protein 2.9-3.5%, milk fat content 4.0-5.0%, either, the rouge in raw milk
Fat content is higher than 5.0%, then cow's milk is normalized to content of milk protein by centrifuge separation is 2.9-3.5%, milk fat content
For 4.0-5.0%.
The fat content of the product is 6.0% after measured.
Comparative example 2
A kind of high-fat Yoghourt being not added with dietary fiber, each raw material including following weight percentage: cream
13.1%, white granulated sugar 8%, polydextrose 1.5%, (fermenting microbe is lactobacillus bulgaricus, thermophilus to mixed culture fermentation agent
Bacterium) 0.06%, surplus is raw milk.
A kind of preparation method of not fibrous high-fat Yoghourt, including following operating procedure:
A, raw milk standardization pretreatment
Milk is taken, and is standardized pretreatment, by milk standardised are as follows: content of milk protein 2.9-3.5%, butter oil
Content is the standardization raw milk of 4.0-5.0%；
B, ingredient mixes
By proportion by weight, controlling material temperature is 82 DEG C, and gained in step A is taken to standardize raw milk, be added whipping cream,
White granulated sugar, polydextrose, citrus fruit fibres, then 20min is mixed in shearing tank；
C, homogenization
The resulting material of step B controls at 55 DEG C of temperature, successively at first class pressure 20Mpa and secondary pressure 3Mpa
Homogeneous micronization；
D, sterilization, fermentation
5min will be sterilized at 90 DEG C by resulting material after step C homogeneous micronization, then again at 42 DEG C, corresponding matter is added
The fermentation activity strain of part proportion is measured, mixed fermentation time 6h, fermentation termination pH are 4.45-4.55；
E, it is demulsified
The Yoghourt fermented is demulsified
F, canned
The acidified milk progress that step E is demulsified is canned, and filling temperature control is at 20 DEG C
G, after-ripening
The canned obtained cultured milk of step F is placed on 4 DEG C of refrigerator after-ripening to get high-fat Yoghourt.
The pretreatment of step A Playsization is that the fat content in raw milk is lower than 4.0%, then is concentrated by flash evaporation technology
Cow's milk is set to be normalized to content of milk protein 2.9-3.5%, milk fat content 4.0-5.0%, either, the rouge in raw milk
Fat content is higher than 5.0%, then cow's milk is normalized to content of milk protein by centrifuge separation is 2.9-3.5%, milk fat content
For 4.0-5.0%.
The fat content of the product is 7.5% after measured.
Comparative example 3
A kind of high-fat Yoghourt being not added with dietary fiber, each raw material including following weight percentage: cream
17.4%, white granulated sugar 8%, polydextrose 1.5%, mixed culture fermentation agent (lactobacillus bulgaricus, streptococcus thermophilus) 0.06% is remaining
Amount is raw milk.
A kind of preparation method of not fibrous high-fat Yoghourt, including following operating procedure:
A, raw milk standardization pretreatment
Milk is taken, and is standardized pretreatment, by milk standardised are as follows: milk protein content is 2.9-3.5%, milk
Fat content is the standardization raw milk of 4.0-5.0%；
B, ingredient mixes
By proportion by weight, controlling material temperature is 85 DEG C, and gained in step A is taken to standardize raw milk, be added whipping cream,
White granulated sugar, polydextrose, citrus fruit fibres, then 20min is mixed in shearing tank；
C, homogenization
The resulting material of step B controls under temperature 60 C, successively at first class pressure 25Mpa and secondary pressure 5Mpa
Homogeneous micronization；
D, sterilization, fermentation
10min will be sterilized at 95 DEG C by resulting material after step C homogeneous micronization, then again at 36 DEG C, corresponding matter is added
The fermentation activity strain of part proportion is measured, mixed fermentation time 8h, fermentation termination pH are 4.45-4.55；
E, it is demulsified
The Yoghourt fermented is demulsified
F, canned
The acidified milk progress that step E is demulsified is canned, and filling temperature control is at 25 DEG C
G, after-ripening
The canned obtained cultured milk of step F is placed on 6 DEG C of refrigerator after-ripening to get high-fat Yoghourt.
The pretreatment of step A Playsization is that the fat content in raw milk is lower than 4.0%, then is concentrated by flash evaporation technology
Cow's milk is set to be normalized to content of milk protein 2.9-3.5%, milk fat content 4.0-5.0%, either, the rouge in raw milk
Fat content is higher than 5.0%, then cow's milk is normalized to content of milk protein by centrifuge separation is 2.9-3.5%, milk fat content
For 4.0-5.0%.
The fat content of the product is 9.0% after measured.
Yoghurt example prepared by Example 1-3 and comparative example 1-3 carries out Product Quality Evaluation, and record product
As a result, evaluation method:
A, viscosity is measured
All samples are all stored in restoration position, and 10 DEG C of same temperature are able to maintain when measuring viscosity.
Fly No. 64 rotor 60r/min measurement viscosity of viscosimeter, 30s reading with rich strangle.
B, pH is measured
It is counted and is measured with METTLER TOLEDO FE20pH
C, sample is evaluated
It is tasted after the sample of after-ripening is warming up to about 15 DEG C.
In terms of following three: mouthfeel (including: Consistency, sophistication, glutinous mouthfeel, cream sense, sense in kind), flavor (packet
Include: fragrance, sour-sweet degree) and appearance (including: color and smoothness) assessed.The result is that from 0 (=very light) to 10 (=it is non-
It Chang Qiang) is recorded in a table.
Evaluation result is as shown in the table:
The viscosity and acidity of each sample at one 10 DEG C of table
The Analyses Methods for Sensory Evaluation Results of each sample at 2 15 DEG C of table
As shown in Table 1, citrus fruit fibres addition in Yoghourt and is not added with the Yoghourt of citrus fruit fibres in fat content
The viscosity of Yoghourt is obviously improved under the premise of decline about 30%.
As shown in Table 2, interior under the premise of fat content decline about 30% by citrus fruit fibres addition in Yoghourt
The Consistency for not only promoting product makes product have stronger greasy feel and sense in kind, guarantees drop while the mouthfeel of Yoghourt high in fat
Fatty additive amount in low Yoghourt saves production cost for enterprise.
A kind of dietary fiber yoghourt with high-fat mouthfeel of the present invention reduces acid by adding citrus fruit fibres
Fatty content in milk, while meeting consumer with the mouthfeel of high-fat Yoghourt again and mouthfeel and the dual of health are wanted
It asks, and the addition without any food additives, further improves the quality and grade of Yoghourt.
Claims (4)
1. a kind of dietary fiber yoghourt with high-fat mouthfeel, which is characterized in that the constitutive material of the Yoghourt presses quality percentage
Than being calculated as: cream 4.0-8.0%, white granulated sugar 0.5-8.0%, polydextrose 1.5-2.0%, citrus fruit fibres 0.02-0.08%, hair
Ferment agent 0.01-0.06%, surplus are raw milk.
2. a kind of dietary fiber yoghourt with high-fat mouthfeel according to claim 1, which is characterized in that the hair
Ferment agent includes lactobacillus bulgaricus, streptococcus thermophilus.
3. a kind of preparation method of dietary fiber yoghourt with high-fat mouthfeel as described in any in claim 1-2,
It is characterized in that, specific step is as follows for this method:
A, raw milk is standardized pretreatment, it is 2.9-3.5%, milk fat content 4.0- that content of milk protein, which is made,
5.0% standardization raw milk；
B, control material temperature is 80-85 DEG C, and it is fine that cream, white granulated sugar, polydextrose, citrus is added into standardization raw milk
Dimension, material is put into shearing tank and 15-25min is mixed after it will mix, and obtains mixed liquor；
C, control mixeding liquid temperature is 55-65 DEG C, successively the Uniform Slender at first class pressure 18-25Mpa and secondary pressure 3-6Mpa
Change；
D, the mixed liquor after homogeneous is subjected to high temperature sterilization fermentation process, high temperature sterilization temperature is 90-100 DEG C, sterilizing time 3-
Leavening is added then at 30-42 DEG C in 10min, and mixed fermentation time 5-8h, fermentation termination pH are 4.35-4.45, obtains
The Yoghourt fermented；
E, the Yoghourt fermented is subjected to demulsification refinement；
F, the Yoghourt progress of demulsification refinement is filling, filling temperature control is at 12-25 DEG C；
G, filling Yoghourt is placed on to 4-8 DEG C of refrigerator after-ripening to get the dietary fiber yoghourt with high-fat mouthfeel is arrived.
4. a kind of preparation method of dietary fiber yoghourt with high-fat mouthfeel according to claim 3, feature exist
In the step A Playsization pretreatment is that the fat content in raw milk is lower than 4.0%, then is concentrated by flash evaporation technology
Cow's milk is set to be normalized to content of milk protein 2.9-3.5%, milk fat content 4.0-5.0%, either, the rouge in raw milk
Fat content is higher than 5.0%, then cow's milk is normalized to content of milk protein by centrifuge separation is 2.9-3.5%, milk fat content
For 4.0-5.0%.
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| CN111758779A (en) * | 2020-06-24 | 2020-10-13 | 河北兄弟伊兰食品科技股份有限公司 | Black sesame normal-temperature yogurt containing citrus fibers and preparation method thereof |
| CN115251164A (en) * | 2022-08-04 | 2022-11-01 | 奶酪博士(上海)科技有限公司 | Raw cheese and preparation method thereof |
| CN115606639A (en) * | 2021-07-16 | 2023-01-17 | 内蒙古蒙牛乳业（集团）股份有限公司 | Dairy product containing bead blasting particles and preparation method thereof |
| CN116918868A (en) * | 2022-03-31 | 2023-10-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Dairy product and preparation method |
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| CN115251164A (en) * | 2022-08-04 | 2022-11-01 | 奶酪博士(上海)科技有限公司 | Raw cheese and preparation method thereof |
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