CN110063369A - A kind of Yoghourt congee and preparation method thereof of pop can encapsulation - Google Patents
A kind of Yoghourt congee and preparation method thereof of pop can encapsulation Download PDFInfo
- Publication number
- CN110063369A CN110063369A CN201910362015.5A CN201910362015A CN110063369A CN 110063369 A CN110063369 A CN 110063369A CN 201910362015 A CN201910362015 A CN 201910362015A CN 110063369 A CN110063369 A CN 110063369A
- Authority
- CN
- China
- Prior art keywords
- yoghourt
- congee
- pop
- tea
- encapsulation
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- Pending
Links
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 109
- 238000005538 encapsulation Methods 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 74
- 235000015067 sauces Nutrition 0.000 claims abstract description 56
- 239000002245 particle Substances 0.000 claims abstract description 48
- 238000004519 manufacturing process Methods 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 244000269722 Thea sinensis Species 0.000 claims description 55
- 235000013616 tea Nutrition 0.000 claims description 54
- 241000218231 Moraceae Species 0.000 claims description 9
- 235000008708 Morus alba Nutrition 0.000 claims description 9
- 150000001875 compounds Chemical class 0.000 claims description 8
- 230000015572 biosynthetic process Effects 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 6
- 244000144730 Amygdalus persica Species 0.000 claims description 3
- 244000099147 Ananas comosus Species 0.000 claims description 3
- 235000007119 Ananas comosus Nutrition 0.000 claims description 3
- 244000075850 Avena orientalis Species 0.000 claims description 3
- 235000004936 Bromus mango Nutrition 0.000 claims description 3
- 240000006162 Chenopodium quinoa Species 0.000 claims description 3
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 3
- 240000005385 Jasminum sambac Species 0.000 claims description 3
- 235000011430 Malus pumila Nutrition 0.000 claims description 3
- 244000070406 Malus silvestris Species 0.000 claims description 3
- 235000015103 Malus silvestris Nutrition 0.000 claims description 3
- 240000007228 Mangifera indica Species 0.000 claims description 3
- 235000014826 Mangifera indica Nutrition 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 3
- 235000009184 Spondias indica Nutrition 0.000 claims description 3
- 235000006468 Thea sinensis Nutrition 0.000 claims description 3
- AZDRQVAHHNSJOQ-UHFFFAOYSA-N alumane Chemical group [AlH3] AZDRQVAHHNSJOQ-UHFFFAOYSA-N 0.000 claims description 3
- 235000021028 berry Nutrition 0.000 claims description 3
- 235000020279 black tea Nutrition 0.000 claims description 3
- 235000021001 fermented dairy product Nutrition 0.000 claims description 3
- 235000020688 green tea extract Nutrition 0.000 claims description 3
- 229940094952 green tea extract Drugs 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 241001672694 Citrus reticulata Species 0.000 claims 1
- 239000002253 acid Substances 0.000 claims 1
- 239000008267 milk Substances 0.000 claims 1
- 235000013336 milk Nutrition 0.000 claims 1
- 210000004080 milk Anatomy 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 241001122767 Theaceae Species 0.000 abstract 3
- 235000013305 food Nutrition 0.000 description 10
- 238000000034 method Methods 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
- 238000010586 diagram Methods 0.000 description 3
- 201000006549 dyspepsia Diseases 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 235000020971 citrus fruits Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000021395 porridge Nutrition 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004382 potting Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention provides a kind of Yoghourt congee and preparation method thereof of pop can encapsulation, the Yoghourt congee of pop can encapsulation includes pop can and the Yoghourt congee that is sealed in inside pop can, the Yoghourt congee includes fruit particle sauce, tea congee and Yoghourt, and the fruit particle sauce, the tea congee and the respective mass fraction of the Yoghourt are respectively 20-60 mass parts, 200-500 mass parts, 20-200 mass parts；The production method of the Yoghourt congee of pop can encapsulation carries out carrying out capping processing to the opening of pop can again after adequately stirring is merged by the way that fruit particle sauce, tea congee and Yoghourt to be placed in pop can, and progress is stored refrigerated, to further increase the flavor of Yoghourt congee.
Description
Technical field
The present invention relates to the technical field of instant food, in particular to the Yoghourt congee of a kind of pop can encapsulation and its production side
Method.
Background technique
With the development of the social economy, the work of people is more busy, and many people go to cook without the time usually
It cooks or cooks the experience cooked without any at all.But there is no reductions for requirement of the modern for food, on the contrary
Ground, people more want to taste differently flavoured food whenever and wherever possible, and instant food comes into being.It is existing to facilitate food
Product are concentrated mainly on instant noodles or instant-rice, but this kind of instant food is still needed by certain heat treatment ability
It tastes, and not all people likes this kind of instant food.
Facilitate acquisition in order to meet simultaneously, be not required to subsequent processing and these requirements full of nutrition, liquid food is facilitated to work as
Belong to optimal selection.Wherein, the tea congee that facilitates of pop can encapsulation is even more to be liked by customers, but existing facilitate tea
Congee is single there are taste and does not allow the problems such as easy to digest, this has severely impacted the occupation rate of market for facilitating tea congee.
Summary of the invention
In view of the defects existing in the prior art, the present invention provides a kind of Yoghourt congee and preparation method thereof of pop can encapsulation,
The Yoghourt congee of pop can encapsulation includes pop can and the Yoghourt congee that is sealed in inside pop can, which includes fruit particle
Sauce, tea congee and Yoghourt, the fruit particle sauce, the tea congee and the respective mass fraction of the Yoghourt are respectively 20-60 mass parts, 200-
500 mass parts, 20-200 mass parts；The pop can encapsulation Yoghourt congee production method by by fruit particle sauce, tea congee and
Yoghourt, which is placed in pop can, to carry out carrying out capping processing to the opening of pop can again after adequately stirring is merged, and carries out cold
Hiding saves, to further increase the flavor of Yoghourt congee.As it can be seen that the Yoghourt congee of pop can encapsulation can be according to different clients
Taste requirements adjust the type of the fruit particle sauce, and Yoghourt therein can slow down caused indigestion after edible tea congee
The Yoghourt congee of situation, the mixed fruit Grain Jam has more flavor and trophism relative to existing tea gruel foods.
The present invention provides a kind of Yoghourt congee of pop can encapsulation, it is characterised in that:
The Yoghourt congee of pop can encapsulation includes pop can and the Yoghourt congee that is sealed in inside the pop can；
Wherein, the Yoghourt congee includes fruit particle sauce, tea congee and Yoghourt, the fruit particle sauce, the tea congee and institute
Stating the respective mass fraction of Yoghourt is respectively 20-60 mass parts, 200-500 mass parts, 20-200 mass parts；
Further, the fruit particle will include single kind fruit particle sauce or compound type fruit particle sauce；
Wherein, the single kind fruit particle sauce only includes the fruit sauce body of seed type fruit formation；
The compound type fruit particle sauce bag includes the fruit sauce body of at least two type fruit formation；
Alternatively, forming the single kind the flesh of fruits sauce or the corresponding fruit packet of the compound type the flesh of fruits sauce
Include citrus fruit, berry fruits, apple, peach, pineapple or mango；
Further, the tea congee includes tea extraction, meter He Shui；
Tea extraction in the tea congee in green-tea extract, black tea extract and jasmine tea extract at least one
Person；
Further, the tea congee further includes at least one of beans, oat and quinoa；
Alternatively, poor extract, the respective mass fraction of meter He Shui are respectively 5-10 mass parts, 45-55 matter in the tea congee
Measure part and 50-70 mass parts；
Further, the Yoghourt includes fermented dairy product and water；
Alternatively, the Yoghourt is normal-temperature yoghourt or low-temperature yoghurt；
Alternatively, the Yoghourt is solid-state yoghourt or liquid Yoghourt；
Further, the fruit particle sauce is mulberries Grain Jam；
The weight of the mulberries Grain Jam is 40g, and the weight of the tea congee is 350g, and the weight of the Yoghourt is 100g；
Further, the capacity of the pop can is 500ml；
Alternatively, the pop can is aluminium ring pull end；
Alternatively, the pop can is also configured with suction pipe.
The present invention also provides a kind of production methods of the Yoghourt congee of pop can encapsulation, which is characterized in that the production method
Include the following steps:
Step (1), fruit particle sauce is put into pop can, and stirs the fruit particle sauce, so that the fruit
Grain sauce forms wall built-up in the easy-to-draw top tank structure；
Step (2) will be put into the pop can by the tea congee of chilling treatment, and be stirred；
Step (3), Yoghourt is put into the pop can, and is stirred to form Yoghourt congee；
Step (4) carries out capping processing by opening of the sealing machine to the pop can, and will be packaged with the easy of Yoghourt congee
Tank is drawn to carry out stored refrigerated；
Further, in the step (1), the fruit particle sauce will for mulberries particle；
Alternatively, in the step (2), the corresponding chilling treatment of the tea congee includes that the tea congee is placed on 5-8 DEG C
Temperature environment in and standing time be 30-90min；
Further, in the step (4), by the pop can for being packaged with Yoghourt congee carry out it is stored refrigerated specifically include,
The pop can for being packaged with Yoghourt congee is placed in 5-15 DEG C of temperature environment and standing time is 30-
60min。
Compared with the prior art, the Yoghourt congee of pop can encapsulation includes pop can and the Yoghourt that is sealed in inside pop can
Congee, the Yoghourt congee include fruit particle sauce, tea congee and Yoghourt, the fruit particle sauce, the tea congee and the respective mass parts of the Yoghourt
Number is respectively 20-60 mass parts, 200-500 mass parts, 20-200 mass parts；The production method of the Yoghourt congee of pop can encapsulation
It is carried out after sufficient stirring is merged by the way that fruit particle sauce, tea congee and Yoghourt to be placed in pop can again to the opening of pop can
Carry out capping processing, and carry out it is stored refrigerated, to further increase the flavor of Yoghourt congee.As it can be seen that pop can encapsulation
Yoghourt congee can adjust the type of the fruit particle sauce according to the taste requirements of different clients, and Yoghourt therein can slow down
Caused indigestion situation after edible tea congee, the Yoghourt congee of the mixed fruit Grain Jam relative to existing tea gruel foods more
With flavor and trophism.
Other features and advantages of the present invention will be illustrated in the following description, also, partly becomes from specification
It obtains it is clear that understand through the implementation of the invention.The objectives and other advantages of the invention can be by written explanation
Specifically noted structure is achieved and obtained in book, claims and attached drawing.
Below by drawings and examples, technical scheme of the present invention will be described in further detail.
Detailed description of the invention
In order to more clearly explain the embodiment of the invention or the technical proposal in the existing technology, to embodiment or will show below
There is attached drawing needed in technical description to be briefly described, it should be apparent that, the accompanying drawings in the following description is only this
Some embodiments of invention for those of ordinary skill in the art without creative efforts, can be with
It obtains other drawings based on these drawings.
Fig. 1 is a kind of ingredient schematic diagram of the Yoghourt congee of pop can encapsulation provided by the invention.
Fig. 2 is a kind of flow diagram of the Yoghourt porridge making method of pop can encapsulation provided by the invention.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment shall fall within the protection scope of the present invention.
It refering to fig. 1, is a kind of ingredient schematic diagram of the Yoghourt congee of pop can encapsulation provided in an embodiment of the present invention.This is easy-to-draw
The Yoghourt congee of potting dress includes pop can and the Yoghourt congee that is sealed in inside the pop can.
Preferably, which includes fruit particle sauce, tea congee and Yoghourt, the fruit particle sauce；
Preferably, the tea congee and the respective mass fraction of the Yoghourt be respectively 20-60 mass parts, 200-500 mass parts,
20-200 mass parts；
Preferably, which will include single kind fruit particle sauce or compound type fruit particle sauce；
Preferably, which only includes the fruit sauce body of seed type fruit formation；
Preferably, which includes the fruit sauce body of at least two type fruit formation；
Preferably, it forms the single kind the flesh of fruits sauce or the corresponding fruit of compound type the flesh of fruits sauce includes
Citrus fruit, berry fruits, apple, peach, pineapple or mango；
Preferably, which includes tea extraction, meter He Shui；
Preferably, the tea extraction in the tea congee in green-tea extract, black tea extract and jasmine tea extract extremely
Few one；
Preferably, which further includes at least one of beans, oat and quinoa；
Preferably, poor extract, the respective mass fraction of meter He Shui are respectively 5-10 mass parts, 45-55 matter in the tea congee
Measure part and 50-70 mass parts；
Preferably, which includes fermented dairy product and water；
Preferably, which is normal-temperature yoghourt or low-temperature yoghurt；
Preferably, which is solid-state yoghourt or liquid Yoghourt；
Preferably, which is mulberries Grain Jam；
Preferably, the weight of the mulberries Grain Jam is 40g, and the weight of the tea congee is 350g, and the weight of the Yoghourt is 100g；
Preferably, the capacity of the pop can is 500ml；
Preferably, which is aluminium ring pull end；
Preferably, which is also configured with suction pipe.
Referring to Fig.2, for a kind of process signal of the Yoghourt porridge making method of pop can encapsulation provided in an embodiment of the present invention
Figure.The production method includes the following steps:
Step (1), fruit particle sauce is put into pop can, and stirs the fruit particle sauce, so that the fruit particle sauce
Wall built-up is formed in the easy-to-draw top tank structure；
Step (2) will be put into the pop can by the tea congee of chilling treatment, and be stirred；
Step (3), Yoghourt is put into the pop can, and is stirred to form Yoghourt congee；
Step (4) carries out capping processing by opening of the sealing machine to the pop can, and will be packaged with the easy-to-draw of Yoghourt congee
Tank carries out stored refrigerated.
Preferably, in the step (1), which will for mulberries particle；
Preferably, in the step (2), which includes the temperature that the tea congee is placed on to 5-8 DEG C
It spends in environment and standing time is 30-90min；
Preferably, in the step (4), by the pop can for being packaged with Yoghourt congee carry out it is stored refrigerated specifically include,
The pop can for being packaged with Yoghourt congee is placed in 5-15 DEG C of temperature environment and standing time is 30-
60min。
From above-described embodiment as can be seen that the Yoghourt congee of pop can encapsulation includes pop can and is sealed in inside pop can
Yoghourt congee, which includes fruit particle sauce, tea congee and Yoghourt, and the fruit particle sauce, the tea congee and the Yoghourt are respective
Mass fraction is respectively 20-60 mass parts, 200-500 mass parts, 20-200 mass parts；The system of the Yoghourt congee of pop can encapsulation
Make method to carry out after sufficient stirring is merged by the way that fruit particle sauce, tea congee and Yoghourt to be placed in pop can again to pop can
Opening carry out capping processing, and carry out it is stored refrigerated, to further increase the flavor of Yoghourt congee.As it can be seen that the pop can
The Yoghourt congee of encapsulation can adjust the type of the fruit particle sauce, and Yoghourt energy therein according to the taste requirements of different clients
Enough slow down caused indigestion situation after edible tea congee, the Yoghourt congee of the mixed fruit Grain Jam is relative to existing tea congee class
Food has more flavor and trophism.
Obviously, various changes and modifications can be made to the invention without departing from essence of the invention by those skilled in the art
Mind and range.In this way, if these modifications and changes of the present invention belongs to the range of the claims in the present invention and its equivalent technologies
Within, then the present invention is also intended to include these modifications and variations.
Claims (10)
1. a kind of Yoghourt congee of pop can encapsulation, it is characterised in that:
The Yoghourt congee of pop can encapsulation includes pop can and the Yoghourt congee that is sealed in inside the pop can；
Wherein, the Yoghourt congee includes fruit particle sauce, tea congee and Yoghourt, the fruit particle sauce, the tea congee and the acid
The respective mass fraction of milk is respectively 20-60 mass parts, 200-500 mass parts, 20-200 mass parts.
2. the Yoghourt congee of pop can encapsulation as described in claim 1, it is characterised in that:
The fruit particle will include single kind fruit particle sauce or compound type fruit particle sauce；
Wherein, the single kind fruit particle sauce only includes the fruit sauce body of seed type fruit formation；
The compound type fruit particle sauce bag includes the fruit sauce body of at least two type fruit formation；
Alternatively, forming the single kind the flesh of fruits sauce or the corresponding fruit of the compound type the flesh of fruits sauce includes mandarin orange
Tangerine class fruit, berry fruits, apple, peach, pineapple or mango.
3. the Yoghourt congee of pop can encapsulation as described in claim 1, it is characterised in that:
The tea congee includes tea extraction, meter He Shui；
Tea extraction in the tea congee is selected from least one of green-tea extract, black tea extract and jasmine tea extract.
4. the Yoghourt congee of pop can encapsulation as claimed in claim 3, it is characterised in that:
The tea congee further includes at least one of beans, oat and quinoa；
Alternatively, poor extract, the respective mass fraction of meter He Shui are respectively 5-10 mass parts, 45-55 mass parts in the tea congee
With 50-70 mass parts.
5. the Yoghourt congee of pop can encapsulation as described in claim 1, it is characterised in that:
The Yoghourt includes fermented dairy product and water；
Alternatively, the Yoghourt is normal-temperature yoghourt or low-temperature yoghurt；
Alternatively, the Yoghourt is solid-state yoghourt or liquid Yoghourt.
6. the Yoghourt congee of pop can encapsulation as described in claim 1, it is characterised in that:
The fruit particle sauce is mulberries Grain Jam；
The weight of the mulberries Grain Jam is 40g, and the weight of the tea congee is 350g, and the weight of the Yoghourt is 100g.
7. the Yoghourt congee of pop can encapsulation as described in claim 1, it is characterised in that:
The capacity of the pop can is 500ml；
Alternatively, the pop can is aluminium ring pull end；
Alternatively, the pop can is also configured with suction pipe.
8. a kind of production method of the Yoghourt congee of pop can encapsulation, which is characterized in that the production method includes the following steps:
Step (1), fruit particle sauce is put into pop can, and stirs the fruit particle sauce, so that the fruit particle sauce
Wall built-up is formed in the easy-to-draw top tank structure；
Step (2) will be put into the pop can by the tea congee of chilling treatment, and be stirred；
Step (3), Yoghourt is put into the pop can, and is stirred to form Yoghourt congee；
Step (4) carries out capping processing, and the pop can that will be packaged with Yoghourt congee by opening of the sealing machine to the pop can
It carries out stored refrigerated.
9. the production method of the Yoghourt congee of pop can encapsulation as claimed in claim 8, it is characterised in that:
In the step (1), the fruit particle sauce will for mulberries particle；
Alternatively, in the step (2), the corresponding chilling treatment of the tea congee includes the temperature that the tea congee is placed on to 5-8 DEG C
It spends in environment and standing time is 30-90min.
10. the production method of the Yoghourt congee of pop can encapsulation as claimed in claim 8, it is characterised in that:
In the step (4), by the pop can for being packaged with Yoghourt congee carry out it is stored refrigerated specifically include, Yoghourt congee will be packaged with
Pop can be placed in 5-15 DEG C of temperature environment and standing time be 30-60min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910362015.5A CN110063369A (en) | 2019-04-30 | 2019-04-30 | A kind of Yoghourt congee and preparation method thereof of pop can encapsulation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910362015.5A CN110063369A (en) | 2019-04-30 | 2019-04-30 | A kind of Yoghourt congee and preparation method thereof of pop can encapsulation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110063369A true CN110063369A (en) | 2019-07-30 |
Family
ID=67369881
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910362015.5A Pending CN110063369A (en) | 2019-04-30 | 2019-04-30 | A kind of Yoghourt congee and preparation method thereof of pop can encapsulation |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110063369A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012066960A1 (en) * | 2010-11-15 | 2012-05-24 | 株式会社武蔵野化学研究所 | Alanine-containing food products |
| CN104336460A (en) * | 2014-10-27 | 2015-02-11 | 青岛正能量食品有限公司 | Congee with fruit and tea flavors and preparation method thereof |
| CN104757113A (en) * | 2015-03-31 | 2015-07-08 | 桂林市一峰食品有限公司 | Yoghourt containing sweet tea |
| CN107307284A (en) * | 2017-07-14 | 2017-11-03 | 杨在兴 | A kind of preparation method of flavor yoghourt congee |
-
2019
- 2019-04-30 CN CN201910362015.5A patent/CN110063369A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012066960A1 (en) * | 2010-11-15 | 2012-05-24 | 株式会社武蔵野化学研究所 | Alanine-containing food products |
| CN104336460A (en) * | 2014-10-27 | 2015-02-11 | 青岛正能量食品有限公司 | Congee with fruit and tea flavors and preparation method thereof |
| CN104757113A (en) * | 2015-03-31 | 2015-07-08 | 桂林市一峰食品有限公司 | Yoghourt containing sweet tea |
| CN107307284A (en) * | 2017-07-14 | 2017-11-03 | 杨在兴 | A kind of preparation method of flavor yoghourt congee |
Non-Patent Citations (1)
| Title |
|---|
| 刁春光: "《会吃的女人美如花》", 31 August 2014, 金盾出版社 * |
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