CN109984195A - A kind of production method of light reconstituted milk yogurt drink - Google Patents
A kind of production method of light reconstituted milk yogurt drink Download PDFInfo
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- CN109984195A CN109984195A CN201910351967.7A CN201910351967A CN109984195A CN 109984195 A CN109984195 A CN 109984195A CN 201910351967 A CN201910351967 A CN 201910351967A CN 109984195 A CN109984195 A CN 109984195A
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- 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
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- 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
- A23C9/137—Thickening substances
Abstract
The invention belongs to protein drink preparation technical fields, disclose a kind of production method of light reconstituted milk yogurt drink, it is using drinking water, whole milk powder, white granulated sugar, skimmed milk powder as primary raw material, the auxiliary materials such as appropriate addition additive, what the techniques such as fermented, allotment, homogeneous, tinning, sealing, sterilization were completed, product protein >=1.0%.The product that the present invention makes is fermented, homogeneous distribution after homogeneous, and stabilization energy is good, sour-sweet salubrious, segregation phenomenon does not occur, and mouthfeel is smooth, free from extraneous odour, and nutritive value is high, can big mouth quench one's thirst and supplement the nutrition such as protein, it is suitable for people of all ages, be easy to save.
Description
Technical field
The present invention relates to a kind of production methods of light reconstituted milk yogurt drink, belong to protein drink technology of preparing neck
Domain.
Background technique
In recent years, the milk-contained drink market share increases sharply, and milk-contained drink on the market mainly includes layout type drink containing cream
Material and fermented milk-containing drink.Currently, Related product technology has " production method of layout type milk-contained drink ", method is mainly
Whole milk powder is completed after 85 DEG C of sterilizations by addition water, stabilizer homogeneous, last tinning.Patented technology has that " a kind of layout type contains
White sugar, composite sweetener, compounding thickener are mixed and added into 75-85 DEG C of water first by milk beverage and preparation method thereof ", this method
High-speed stirred mixing after the completion of mixing, continuously adds milk powder and 40-50 DEG C of water carries out preliminary constant volume stirring, then control material
Temperature be 35-40 DEG C, citric acid and lactic acid is added and adjusts acidity, then constant volume and homogenization, final pasteurising and it is filling to get
Product.For the product that the above method is produced the disadvantage is that stickiness is excessively high, stability is poor, and mouthfeel has some setbacks cunning after high temperature, is not suitable for big
Mouth is drunk, and nutrients is unfavorable for human body and fully absorbs.
A certain amount of stable thickener is added toward milk-contained drink, can use the effect of its stable emulsion to protect product
The particle of middle dispersion reduces rate of deposition, elutriation is reduced, to increase the stability of product.Currently, more commonly used stabilizer has
Hydroxymethyl cellulose, xanthan gum, konjac glucomannan, guar gum etc. also have and compound to various foodstuff glues, are stablized with improving product
Property.In actual production, it is most cheap with CMC price to stablize the most common stabilizer of lactic acid drink, thus has obtained widely answering
With.Although the purpose that can achieve stable prod is used alone in CMC, the taste and flavor release of product is bad.And xanthan
Glue, using that can bring smooth mouthfeel to product, is used in acidic milk drink so manufacturer usually compounds it and CMC
In acidic milk drink product.But after adding xanthan gum on the basis of CMC, the stability of product when individually addition CMC than being deteriorated.
This problem selects the compounded formula to make troubles to manufacturer, limits xanthan gum answering in acidic milk drink product
With.
In addition there is also dissolve aspect to xanthan gum in practical applications.The course of dissolution of xanthan gum undergoes two ranks
Section is that solvent molecule penetrates into inside high polymer first, makes high polymer volume expansion, i.e. swelling process, equal followed by macromolecule
Even distribution in a solvent, reaches and is completely dissolved.However xanthan gum has the generation of " flake " phenomenon: i.e. colloid in course of dissolution
In water, particle surface forms gelatinous layer due to water-swellable, at this time strand and the random coil of not formed energy free movement.
The formation of gelatinous layer delays and hinders hydrone to micelle internal penetration, and makes to occur between particle cementing into bulk, shape
It is initial stage frozen glue at surface and inside is the large crumb of dry core, be swollen xanthan molecule in water reduces with solution rate.Dissolution
Speed reduction also results in that xanthan molecules rate of release is slack-off, to slow with the casein complexing in beverage, influences
The stability of whole system.
Summary of the invention
To solve deficiency existing for the former, to produce human body and more easily absorb, stability is more preferable, and nutrition is more abundant,
It is suitable for the product of each kind of groups.
The present invention is achieved by the following technical solution.
A kind of production method of light reconstituted milk yogurt drink comprising following steps: step 1) fermentation procedure, step
2) burden process, step 3) homogeneous, step 4) is filling and sterilizes.
Further, the production method includes the following steps:
Step 1) fermentation procedure: whole milk powder and water being stirred by the mass ratio of 1:8, are pumped into jar fermenter, heating
It is sterilized 15 minutes to 90 DEG C, is then down to 40 DEG C, accessed leavening, be sufficiently stirred, constant temperature 8 hours；After fermentation, it is cooled to
20℃；
Step 2 burden process: pectin, sodium carboxymethylcellulose and modified xantham gum are admixed in white granulated sugar, are then added to
In water, and 65 DEG C being warming up to, high speed shear is allowed to dissolve fully, then successively by skimmed milk power, Sucralose, steviol glycoside,
Potassium sorbate is put into pill tank, after shearing uniformly, is pumped into jar fermenter, as component A；Again by citric acid, lactic acid, citric acid
Sodium, yoghurt flavours, are uniformly added into pill tank, are warming up to 85 DEG C, sterilize 15 minutes, then cool down, as component B；
Step 3) homogeneous: component A and component B are pumped up into compensating cylinder, are entered back into homogenizer and are carried out homogeneous, homogenization pressure control
In 28-30MPa, the material after guaranteeing homogeneous is uniform, fine and smooth, makes the fluid of stable and consistent；
Step 4) is filling and sterilizes: sterilizing 15 minutes, is made through automatic filling machine quantitative filling, sealing, stamp, 85 DEG C -90 DEG C
The product of protein content >=1.0%.
Preferably, the specific production formula of the drink are as follows: whole milk powder 16-20 ‰, skimmed milk power 16-20 ‰, white sand
Sugared 50 ‰, sodium carboxymethylcellulose 1.2-1.8 ‰, pectin 3-5 ‰, Sucralose 0.02-0.05 ‰, steviol glycoside 0.1-
0.2 ‰, lactic acid 0.6-0.9 ‰, citric acid 3.0-4.0 ‰, sodium citrate 0.6-0.9 ‰, yoghurt flavours 0.5-0.6 ‰, modification
Xanthan gum 0.2-0.4 ‰, potassium sorbate 0.2-0.4 ‰, leavening 0.02-0.03 ‰, surplus are water.
Preferably, the modified xantham gum the preparation method comprises the following steps: by xanthan gum powder and maltodextrin according to the quality of 5:1
Than mixing, stirs evenly, obtain major ingredient；Tween 80 is mixed with water according to the volume ratio of 1:10, auxiliary material is obtained；Major ingredient is added
It is added in ebullated dryer, auxiliary material is sprayed on major ingredient according to the mass ratio of 1:15 then, controls the air inlet of ebullated dryer
Temperature is 70 DEG C, atomisation pressure 0.2MPa, and modified xantham gum is made.
Preferably, the leavening the preparation method comprises the following steps: by lactobacillus bulgaricus and Lactobacillus helveticus according to the body of 2:1
For product than mixing, controlling the concentration of lactobacillus bulgaricus and Lactobacillus helveticus in leavening is respectively 2 × 108cfu/ml、1×
108cfu/ml。
The drink obtained according to above-mentioned production method is also claimed in the present invention.
The beneficial effect that the present invention obtains mainly includes but is not limited to the following aspects:
To solve deficiency existing for conventional arrangement type milk-contained drink product, produces human body and more easily absorb, stabilization energy is good, nutrition
It is more abundant, it is suitable for the product of each kind of groups, makes up industry technology blank, spy has developed a kind of light recovery lactate milk drink
The production method of product.The present invention overcomes traditional technology mouthfeel stickiness height, mouthfeel is not smooth, product is unstable, nutritive value
It is not easy the shortcomings that absorbing, solves the problems, such as that traditional dairy produce fat is excessively high.
The present invention is using drinking water, whole milk powder, white granulated sugar, skimmed milk powder as primary raw material, and the appropriate food that adds adds
The auxiliary materials such as agent, a kind of light reconstituted milk yogurt drink that the techniques such as fermented, allotment, homogeneous, tinning, sealing, sterilization are completed
Production method.The present invention is for making light reconstituted milk yogurt drink, being suitble to industry mass production and promoting.Industrial production
Fermentor, dispensing cylinder, homogenizer, bottle placer, sealing machine, retort (80 DEG C of temperature or more), heat supply will be had by implementing this method
The facilities such as boiler, laboratory.
The present invention is deployed using whole milk powder, skimmed milk power, two kinds of milk powder fat and complementary action of protein, in addition addition is a large amount of
Lactobacillus bulgaricus and Lactobacillus helveticus kind fermentation, increase the smoothness of product, make the product made have more
The features such as nutrition is balanced, mouthfeel is salubriouser.Through operating procedures such as everfermentation, allotment, high temperature homogeneous, sterilizations, make to make
Product is easier to the absorption of human body stomach, and the yogurt drink of the method production is convenient directly to drink, and is easy to absorb, nutrition equilibrium.Side
Method is easy, easily operated, is suitble to industry mass production.
The present invention has carried out modification to xanthan gum, and obtained xanthan gum performance is more excellent, can be instantly dissolved in acid cream drink
In Material system, reduce stirring and the homogenizing time of acidic milk drink；It is used in compounding with sodium carboxymethylcellulose, can be improved table
Phenomena such as seeing viscosity, reduce sedimentation rate, not will cause acidic milk drink precipitating appearance.
Detailed description of the invention
Fig. 1: influence of the xanthan gum to sedimentation eccentricity.
Specific embodiment
In order to make those skilled in the art better understand the technical solutions in the application, having below in conjunction with the application
Body embodiment more clearly and completely describes the present invention, it is clear that described embodiment is only the application one
Divide embodiment, instead of all the embodiments.Based on the embodiment in the application, those of ordinary skill in the art are not making
Every other embodiment obtained, should fall within the scope of the present invention under the premise of creative work.
Embodiment 1
A kind of production method of light reconstituted milk yogurt drink comprising following steps:
Specific production formula: whole milk powder 18 ‰, skimmed milk power 18 ‰, white granulated sugar 50 ‰, sodium carboxymethylcellulose 1.5 ‰, fruit
Glue 4 ‰, Sucralose 0.04 ‰, steviol glycoside 0.15 ‰, lactic acid 0.8 ‰, citric acid 3.2 ‰, sodium citrate 0.8 ‰, Yoghourt
Essence 0.53 ‰, modified xantham gum 0.3 ‰, potassium sorbate 0.3 ‰, leavening 0.02 ‰, surplus are water, manufactured product albumen
Matter content >=1.0%.
Modified xantham gum the preparation method comprises the following steps: xanthan gum powder is mixed with maltodextrin according to the mass ratio of 5:1, stir
Uniformly, major ingredient is obtained；Tween 80 is mixed with water according to the volume ratio of 1:10, auxiliary material is obtained；It is dry that major ingredient is added to boiling
In dry device, then auxiliary material is sprayed on major ingredient according to the mass ratio of 1:15, the inlet air temperature for controlling ebullated dryer is 70 DEG C,
Modified xantham gum is made in atomisation pressure 0.2MPa.
Leavening the preparation method comprises the following steps: lactobacillus bulgaricus and Lactobacillus helveticus are mixed according to the volume ratio of 2:1, control
The concentration of lactobacillus bulgaricus and Lactobacillus helveticus is respectively 2 × 10 in leavening processed8cfu/ml、1×108cfu/ml。
Specific production method are as follows:
Firstly, whole milk powder and water are stirred by the mass ratio of 1:8, it is pumped into jar fermenter (aging tank), is warming up to
90 DEG C are sterilized 15 minutes, are then down to 40 DEG C, are accessed leavening, are sufficiently stirred, constant temperature 8 hours.After fermenting successfully, it is cooled to 20
DEG C or so, allotment process can be entered in proportion with feed liquid.
Secondly, the pectin weighed up, sodium carboxymethylcellulose, xanthan gum are admixed white granulated sugar, it is added to the pure of 5 times of weight
Change in water, and be warming up to 65 DEG C, high speed shear is allowed to dissolve fully, then successively by skimmed milk power, Sucralose, stevioside
Glycosides, potassium sorbate are put into pill tank, after shearing uniformly, are pumped into jar fermenter (aging tank)；Again by the citric acid deployed with water
With lactic acid, sodium citrate, yoghurt flavours, it is slowly uniformly added into pill tank, is warming up to 85 DEG C, sterilizes 15 minutes, is then cooled to
Homogenizing temperature.
Third, the material that burden process is handled well are pumped up into compensating cylinder, enter homogenizer through pre- sterile pipes and carry out
Homogeneous adjusts homogenizer low pressure handwheel and high pressure handwheel, makes homogenization pressure control in 28-30MPa, the material after guaranteeing homogeneous
Uniformly, fine and smooth, make the fluid of stable and consistent；
Finally, product protein is made through automatic filling machine quantitative filling, sealing, stamp, 85 DEG C of -90 DEG C of sterilizations (15 minutes)
The product of content >=1.0%.
The invention method, ferment at constant temperature, various supplementary materials, additive deploy homogeneous, sterilization temperature control, sterilizing time control
System, these filling critical control point of machine are suitble to a wide range of production, high production efficiency, strong operability.
Embodiment 2
A kind of production method of light reconstituted milk yogurt drink comprising following steps:
Specific production formula: whole milk powder 19 ‰, skimmed milk power 16 ‰, white granulated sugar 50 ‰, sodium carboxymethylcellulose 1.8 ‰, fruit
Glue 3.5 ‰, Sucralose 0.05 ‰, steviol glycoside 0.20 ‰, lactic acid 0.9 ‰, citric acid 3.0 ‰, sodium citrate 0.9 ‰, acid
Milk essence 0.55 ‰, modified xantham gum 0.4 ‰, potassium sorbate 0.4 ‰, leavening 0.03 ‰, surplus are water, manufactured product egg
White matter content >=1.0%.
Modified xantham gum the preparation method comprises the following steps: xanthan gum powder is mixed with maltodextrin according to the mass ratio of 5:1, stir
Uniformly, major ingredient is obtained；Tween 80 and water are mixed according to the volume ratio ratio of 1:10, obtain auxiliary material；Major ingredient is added to boiling
In drier, then auxiliary material is sprayed on major ingredient according to the mass ratio of 1:20, the inlet air temperature for controlling ebullated dryer is 70
DEG C, modified xantham gum is made in atomisation pressure 0.2MPa.
Leavening the preparation method comprises the following steps: lactobacillus bulgaricus and Lactobacillus helveticus are mixed according to the volume ratio of 2:1, control
The concentration of lactobacillus bulgaricus and Lactobacillus helveticus is respectively 2 × 10 in leavening processed8cfu/ml、1×108cfu/ml。
Specific production method are as follows:
Firstly, whole milk powder and water are stirred by the mass ratio of 1:10, it is pumped into jar fermenter (aging tank), is warming up to
90 DEG C are sterilized 15 minutes, are then down to 40 DEG C, are accessed leavening, are sufficiently stirred, constant temperature 8 hours.After fermenting successfully, it is cooled to 20
DEG C or so, allotment process can be entered in proportion with feed liquid.
Secondly, the pectin weighed up, sodium carboxymethylcellulose, xanthan gum are admixed white granulated sugar, it is added to the pure of 5 times of weight
Change in water, and be warming up to 65 DEG C, high speed shear is allowed to dissolve fully, then successively by skimmed milk power, Sucralose, stevioside
Glycosides, potassium sorbate are put into pill tank, after shearing uniformly, are pumped into jar fermenter (aging tank)；Again by the citric acid deployed with water
With lactic acid, sodium citrate, yoghurt flavours, it is slowly uniformly added into pill tank, is warming up to 85 DEG C, sterilizes 15 minutes, is then cooled to
Homogenizing temperature.
Third, the material that burden process is handled well are pumped up into compensating cylinder, enter homogenizer through pre- sterile pipes and carry out
Homogeneous adjusts homogenizer low pressure handwheel and high pressure handwheel, makes homogenization pressure control in 28-30MPa, the material after guaranteeing homogeneous
Uniformly, fine and smooth, make the fluid of stable and consistent；
Finally, product protein is made through automatic filling machine quantitative filling, sealing, stamp, 85 DEG C of -90 DEG C of sterilizations (15 minutes)
The product of content >=1.0%.
Embodiment 3
Stability test.
In centrifuge tube, prepared drink 20mL is accurately added, is then centrifuged 1Omin in the centrifuge of 3000rpm,
Liquid is discarded supernatant, weight of precipitate is accurately weighed, calculates sedimentation rate using following formula.
Sedimentation rate %=sediment (g)/beverage quality (g) × 100%.
Control group 1: xanthan gum is not added；
Control group 2: addition xanthan gum, but it is not modified.
Experimental group: embodiment 1.
As shown in Figure 1, experimental group is multiple using modified xanthan gum and sodium carboxymethylcellulose compared with control group 1-2
With use, sedimentation rate can reduce.
Embodiment 4
Sensory evaluation.
Subjective appreciation scores in terms of mouthfeel, color, milk, sour-sweet degree, smell five, each each accounting power of aspect
Weigh 20%.The standards of grading of projects are as follows:
Mouthfeel: mouthfeel ideal 15-20 points, mouthfeel is 10-14 parts general, and the poor 0-9 of mouthfeel points；
Color: milky or yellowish 15-20 points, faint yellow 10-14 points, canescence 0-9 points；
Milk: the strong 15-20 of milk points, the general 10-14 of milk points, the poor 0-9 of milk points；
Sour-sweet degree: sour-sweet moderate 15-20 points, sourer perhaps compared with sweet tea 10-14 points too sour or too sweet tea 0-9 points；
Smell: aromatic flavour 15-20 points, the general 10-14 of fragrance points, the poor 0-9 of fragrance points.
Comparative example 1: xanthan gum is not modified；
Comparative example 2: it ferments only with lactobacillus bulgaricus；
Comparative example 3: certain commercially available brand layout type milk-contained drink.
Experimental group: embodiment 1.
Participation evaluation number is 10 people, calculates score, is averaging and divides.Analyses Methods for Sensory Evaluation Results is shown in Table 1.
Table 1
| Standard | Comparative example 1 | Comparative example 2 | Comparative example 3 | Experimental group |
| Mouthfeel | 17.1 | 15.6 | 16.9 | 18.3 |
| Color | 15.4 | 18.1 | 16.2 | 18.0 |
| Milk | 17.2 | 16.5 | 14.3 | 17.6 |
| Sour-sweet degree | 18.2 | 17.1 | 15.9 | 18.6 |
| Smell | 17.9 | 16.4 | 17.1 | 18.2 |
| Total score | 85.8 | 83.7 | 80.4 | 90.7 |
Conclusion: You Shangbiao 1 it follows that with the comparative example 1 that xanthan gum is not modified and only with a kind of lactobacillus into
The comparative example 2 of row fermentation is compared, lactic acid milk beverage produced by the present invention, in whole mouthfeel, color, milk, sour-sweet degree, grows smell
It is dominant with stability various aspects, and compared with the similar products of existing market sale, lactate milk drink produced by the present invention
Product comprehensive score is higher, good market prospect.
Listed above is only a part of best specific embodiment of the invention, instead of all the embodiments.Obviously, originally
Invention is not limited to above embodiments, and acceptable there are many deformations.Based on the embodiment in the application, those of ordinary skill in the art
Every other embodiment obtained without making creative work, should fall within the scope of the present invention.
Claims (6)
1. a kind of production method of light reconstituted milk yogurt drink comprising following steps: step 1) fermentation procedure, step 2
Burden process, step 3) homogeneous, step 4) is filling and sterilizes.
2. manufacturing method according to claim 1, which is characterized in that the production method includes the following steps:
Step 1) fermentation procedure: whole milk powder and water being stirred by the mass ratio of 1:8, are pumped into jar fermenter, heating
It is sterilized 15 minutes to 90 DEG C, is then down to 40 DEG C, accessed leavening, be sufficiently stirred, constant temperature 8 hours；After fermentation, it is cooled to
20℃；
Step 2 burden process: pectin, sodium carboxymethylcellulose and modified xantham gum are admixed in white granulated sugar, are then added to
In water, and 65 DEG C being warming up to, high speed shear is allowed to dissolve fully, then successively by skimmed milk power, Sucralose, steviol glycoside,
Potassium sorbate is put into pill tank, after shearing uniformly, is pumped into jar fermenter；Again by citric acid, lactic acid, sodium citrate, yoghurt flavours,
It is uniformly added into pill tank, is warming up to 85 DEG C, sterilizes 15 minutes, then cools down；
Step 3) homogeneous: the material that burden process is handled well is pumped up into compensating cylinder, is entered back into homogenizer and is carried out homogeneous, homogeneous
In 28-30MPa, the material after guaranteeing homogeneous is uniform, fine and smooth for pressure control, makes the fluid of stable and consistent；
Step 4) is filling and sterilizes: sterilizing 15 minutes, is made through automatic filling machine quantitative filling, sealing, stamp, 85 DEG C -90 DEG C
The product of protein content >=1.0%.
3. production method according to claim 2, which is characterized in that the specific formula of the drink are as follows: whole milk powder 16-
20 ‰, skimmed milk power 16-20 ‰, white granulated sugar 50 ‰, sodium carboxymethylcellulose 1.2-1.8 ‰, pectin 3-5 ‰, Sucralose
0.02-0.05 ‰, steviol glycoside 0.1-0.2 ‰, lactic acid 0.6-0.9 ‰, citric acid 3.0-4.0 ‰, sodium citrate 0.6-
0.9 ‰, yoghurt flavours 0.5-0.6 ‰, modified xantham gum 0.2-0.4 ‰, potassium sorbate 0.2-0.4 ‰, leavening 0.02-
0.03 ‰, surplus is water.
4. production method according to claim 2, which is characterized in that the modified xantham gum the preparation method comprises the following steps: by yellow
Xanthan powder is mixed with maltodextrin according to the mass ratio of 5:1, is stirred evenly, is obtained major ingredient；By Tween 80 and water according to 1:10
Volume ratio mixing, obtain auxiliary material；Major ingredient is added in ebullated dryer, then sprays auxiliary material according to the mass ratio of 1:15
It is spread across on major ingredient, the inlet air temperature for controlling ebullated dryer is 70 DEG C, atomisation pressure 0.2MPa, and modified xantham gum is made.
5. production method according to claim 2, which is characterized in that the leavening the preparation method comprises the following steps: by Bao Jiali
Sub- lactobacillus and Lactobacillus helveticus mix according to the volume ratio of 2:1, control lactobacillus bulgaricus and Switzerland's cream bar in leavening
The concentration of bacterium is respectively 2 × 108cfu/ml、1×108cfu/ml。
6. according to claim 1-5 be allowed to one described in the obtained drink of production method.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111034801A (en) * | 2019-11-18 | 2020-04-21 | 莒南和信食品有限公司 | Method for preparing milk beverage added with fresh eggs |
| CN112335738A (en) * | 2020-11-04 | 2021-02-09 | 云南乙元食品开发有限公司 | Glutinous rice yoghourt production system |
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| CN111034801A (en) * | 2019-11-18 | 2020-04-21 | 莒南和信食品有限公司 | Method for preparing milk beverage added with fresh eggs |
| CN112335738A (en) * | 2020-11-04 | 2021-02-09 | 云南乙元食品开发有限公司 | Glutinous rice yoghourt production system |
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