CN110897010A - Soft unripe cheese containing probiotics and preparation method thereof - Google Patents
Soft unripe cheese containing probiotics and preparation method thereof Download PDFInfo
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- CN110897010A CN110897010A CN201911043498.9A CN201911043498A CN110897010A CN 110897010 A CN110897010 A CN 110897010A CN 201911043498 A CN201911043498 A CN 201911043498A CN 110897010 A CN110897010 A CN 110897010A
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 56
- 239000006041 probiotic Substances 0.000 title claims abstract description 44
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 24
- 239000000126 substance Substances 0.000 claims abstract description 23
- 239000006071 cream Substances 0.000 claims abstract description 14
- 239000008267 milk Substances 0.000 claims abstract description 13
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 13
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 13
- 235000013336 milk Nutrition 0.000 claims abstract description 11
- 210000004080 milk Anatomy 0.000 claims abstract description 11
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 10
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 10
- 235000009508 confectionery Nutrition 0.000 claims abstract description 10
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 241000186315 Lactobacillus paracasei N1115 Species 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 230000036571 hydration Effects 0.000 claims abstract description 5
- 238000006703 hydration reaction Methods 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 239000011259 mixed solution Substances 0.000 claims description 36
- 235000018102 proteins Nutrition 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 10
- 230000000529 probiotic effect Effects 0.000 claims description 10
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 102000014171 Milk Proteins Human genes 0.000 claims description 5
- 108010011756 Milk Proteins Proteins 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 235000021239 milk protein Nutrition 0.000 claims description 5
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims description 4
- 235000021119 whey protein Nutrition 0.000 claims description 4
- 239000005018 casein Substances 0.000 claims description 3
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 3
- 235000021240 caseins Nutrition 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000004375 Dextrin Substances 0.000 claims description 2
- 229920001353 Dextrin Polymers 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- 229920001100 Polydextrose Polymers 0.000 claims description 2
- 235000014121 butter Nutrition 0.000 claims description 2
- 235000019425 dextrin Nutrition 0.000 claims description 2
- 235000021433 fructose syrup Nutrition 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 235000021552 granulated sugar Nutrition 0.000 claims description 2
- 235000020200 pasteurised milk Nutrition 0.000 claims description 2
- 235000013856 polydextrose Nutrition 0.000 claims description 2
- 239000001259 polydextrose Substances 0.000 claims description 2
- 229940035035 polydextrose Drugs 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 239000000243 solution Substances 0.000 claims description 2
- 239000004480 active ingredient Substances 0.000 claims 1
- 230000000968 intestinal effect Effects 0.000 abstract description 7
- 239000005862 Whey Substances 0.000 abstract description 6
- 235000013365 dairy product Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000001105 regulatory effect Effects 0.000 description 3
- 241000186660 Lactobacillus Species 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000009629 microbiological culture Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 244000199866 Lactobacillus casei Species 0.000 description 1
- 235000013958 Lactobacillus casei Nutrition 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 101100238326 Saccharomyces cerevisiae (strain ATCC 204508 / S288c) SPO21 gene Proteins 0.000 description 1
- 240000001717 Vaccinium macrocarpon Species 0.000 description 1
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 description 1
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000004634 cranberry Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 235000011617 hard cheese Nutrition 0.000 description 1
- 229940017800 lactobacillus casei Drugs 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
-
- 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
- A23V2400/165—Paracasei
Abstract
The invention belongs to the field of dairy product processing, and discloses soft unripe cheese containing probiotics, which comprises the following raw materials in parts by weight: 800 parts of 600-plus milk, 40-80 parts of protein powder, 46-180 parts of cream, 40-60 parts of sweet substance, 15-25 parts of dietary fiber, 0-60 parts of seasoning substance, 0.0001-0.1 part of rennin and 0.01-10 parts of probiotics, which solves the problem that cheese can not condition intestinal flora; the invention also discloses a preparation method of the soft unripe cheese containing probiotics, which comprises mixing protein powder, cream and milk; hydration; adding sweet substance and dietary fiber; homogenizing, sterilizing, and cooling; adding lactobacillus paracasei N1115 and rennin, curdling, standing and the like, which solves the problem that the discharged whey pollutes the environment. The invention contains probiotics and can regulate intestinal flora; meanwhile, the preparation method is environment-friendly.
Description
Technical Field
The invention belongs to the field of dairy product processing, relates to cheese and a preparation method thereof, and particularly relates to soft unripe cheese containing probiotics and a preparation method thereof.
Background
Cheese is also called cheese (cheese), is concentrated milk and is known as "gold" in dairy products.
The cheese is divided into soft, semi-hard, hard or extra hard cheese according to the moisture content and state, and is divided into immature, slightly mature and severely mature cheese according to the maturity, wherein the soft and immature cheese is popular with Chinese consumers due to soft milk fragrance, fine and compact mouthfeel, and the cheese can be matched with different seasoning substances such as sweet taste, salty taste, bitter taste and the like to be made into foods with various styles.
In the traditional cheese making process, lactobacillus or mould is added to generate a proper amount of flavor substances in the cheese ripening process, and the cheese product almost does not contain active lactobacillus and has no effect of regulating intestinal flora.
Disclosure of Invention
The invention aims to provide soft unripe cheese containing probiotics so as to solve the problem that the existing cheese product cannot regulate intestinal flora;
another object of the present invention is to provide a method for preparing the above soft unripe cheese containing probiotics.
In order to achieve the purpose, the invention adopts the technical scheme that:
the raw materials for preparing the soft unripe cheese containing the probiotics comprise lactobacillus paracasei N1115. Lactobacillus paracasei N1115 (used in the present invention)Lactobacillus casei N1115) The culture has been preserved in the general microbiological culture collection center of China general microbiological culture collection management Committee (national patent office assigned patent microbiological Collection center) of Hospital No. 1, North Cheng West Lu 3, Beijing, at 2011, 17 months, with the collection numbers: CGMCC No. 4691.
The soft unripe cheese containing probiotics comprises the following raw materials of effective components in parts by weight: 800 portions of 600-milk-containing powder, 40-80 portions of protein powder, 46-180 portions of cream, 40-60 portions of sweet substance, 15-25 portions of dietary fiber, 0-60 portions of flavoring substance, 0.0001-0.1 portion of rennin and 0.01-10 portions of probiotics.
As a limitation of the invention, the soft unripe cheese containing probiotics contains 4.5-8% of protein by mass, 6-9% of fat by mass, 70-85% of water by mass, 4.0-5.2 of pH and 1 x 10 of probiotics by mass8-5.9×108CFU/g。
As a limitation of the invention, the probiotic is lactobacillus paracasei N1115.
As a limitation of the invention, the protein powder is at least one of milk protein powder, concentrated milk protein powder, whey protein powder and casein powder;
the cream is at least one of cream, butter and anhydrous cream;
the sweet substance is at least one of white granulated sugar, glucose, high fructose syrup and crystalline fructose;
the dietary fiber is resistant dextrin or/and polydextrose;
the flavoring substance is at least one of edible salt, flavoring paste, seasoning powder, fruit and vegetable juice and fruit and vegetable paste.
The invention also provides a preparation method of the soft unripe cheese containing probiotics, which comprises the following steps in sequence:
1) mixing protein powder, cream and milk, and dissolving to obtain mixed solution B;
2) the mixed solution B is hydrated to obtain mixed solution C;
3) adding sweet substances and dietary fibers into the mixed solution C, and dissolving to obtain mixed solution D;
4) homogenizing, sterilizing and cooling the mixed solution D to obtain a mixed solution E;
5) adding probiotics and rennin into the mixed solution E to obtain mixed solution F;
6) and standing the mixed solution F for curdling to obtain curdled G, and standing the curdled G for 8-24 hours at the temperature of 2-10 ℃ to obtain the soft immature cheese containing the probiotics.
As a limitation of the present invention, the step 3) further includes adding a flavoring substance to the mixed solution C.
As a limitation of the present invention, in the step 5), filling the mixed solution F is further included.
As a limitation of the invention, the milk is pasteurized milk.
As a limitation of the present invention, in the step 1), the dissolving is to stir the solution, the stirring temperature is 40-55 ℃, the stirring rotation speed is 700-;
in the step 2), the hydration is to keep the mixed solution B standing for 45-60min at a constant temperature of 40-55 ℃ or keep the mixed solution B standing for 10-12h at a constant temperature of 2-6 ℃.
As a limitation of the present invention, in the step 4), the temperature is reduced to 32-42 ℃;
in the step 6), the temperature of the standing curd is 32-42 ℃, and the time of the standing curd is 4-20 h; the curd G is cooled to 2-10 deg.C within 10-30min before standing at 2-10 deg.C.
Compared with the prior art, the invention has the following progress: the soft unripe cheese containing probiotics has high viable count, can effectively adjust intestinal flora, can be eaten after being formed, does not need to be ripened for a long time, and has the advantages of high protein content, low fat content and the like; because the pH value of the soft unripe cheese is controlled between 4.0 and 5.2, the cheese has firm and fine texture, is not easy to loosen and has good mouthfeel, and simultaneously, because whey is not discharged in the preparation process, the texture of the cheese is firmer and finer.
Further, the preparation method of the soft unripe cheese containing the probiotics is provided, and the problem that the environment is polluted by the discharged whey in the preparation process is solved.
Detailed Description
The present invention is further illustrated in detail by the following specific examples, which are to be construed as merely illustrative, and not limitative of the remainder of the disclosure.
Examples 1-9 probiotic-containing soft unripe cheese and methods of making the same
Examples 1 to 9 are soft unripe cheese containing probiotics, respectively, wherein the protein content by mass is 4.5% to 8%, the fat content by mass is 6% to 9%, the moisture content by mass is 70% to 85%, the pH is 4.0 to 5.2, and the probiotic content is 1 × 108-5.9×108CFU/g. The raw materials for preparing the effective components are the same, the difference lies in the different dosage of the raw materials in different embodiments, and the specific details are shown in table 1:
table 1 raw material ratio summary table
In the above examples, the concentrated milk protein powder and whey protein are typically prepared using MPC60, MPC70, MPC80, WPC; the mass ratio of casein to whey protein in the protein powder is generally 80: more than 20;
the fruit and vegetable juice is selected from banana juice and cranberry juice; the fruit and vegetable jam is usually beef tallow jam; the flavoring paste is selected from minced shrimp, minced fish, and mixed nut; the particle size of the solid flavoring substance is 200-500 meshes, which is beneficial to better dispersion and non-aggregation of the flavoring substance in the product; the liquid flavoring substance is in a state of no particle and can be completely dissolved and dispersed; of course, the flavoring substance can also be made into a flavoring bag to be matched with the finished product.
The following is a process for preparing the probiotic-containing soft unripe cheese of example 1, using the amounts of the raw materials of example 1, comprising the following steps performed in sequence:
1) adding the protein powder and cream into milk, stirring at 40 deg.C and 1000r/min for 30min to obtain a mixture B; wherein the milk is prepared by killing and sterilizing raw milk at 60 deg.C, maintaining the temperature for 35min, and cooling to 40 deg.C;
2) intermittently stirring the mixed solution B at a constant temperature of 50 ℃ for hydration, wherein the stirring frequency is 20 min/time, and the hydration time is 50min, so as to obtain a mixed solution C;
3) adding the sweet substance and the dietary fiber into the mixed solution C, and uniformly stirring until the sweet substance and the dietary fiber are fully dissolved to obtain a mixed solution D;
4) homogenizing the mixed solution D at 20Mba and 60 deg.C, sterilizing at 90 deg.C for 5min, and cooling to 37 deg.C to obtain mixed solution E;
5) adding lactobacillus paracasei N1115 and rennin into the mixed solution E, and filling 50g of the mixed solution E into packaging containers within 2h respectively to obtain a mixed solution F;
6) and standing the mixed solution F in a packaging container at 42 ℃ for 19h to curdle to obtain curdled G, cooling the curdled G to 2 ℃ within 30min, and standing at 2 ℃ for 8h to obtain the soft immature cheese.
According to the invention, the solid content of the milk is improved by adding the protein powder and the cream, whey does not need to be discharged in the preparation process, so that the large discharge of whey liquid is avoided, the treatment pressure of waste water is reduced, and the production cost of the cheese is also reduced.
The following methods for preparing probiotic-containing soft unripe cheese according to examples 2 to 9, respectively, were performed according to the amounts of the raw materials used in examples 2 to 9, and the preparation steps were the same as those in example 1, except that the process parameters in the steps were different, and the specific process parameters are as follows:
TABLE 2 summary of the different process parameters of examples 2 to 9
The indices for probiotic containing soft unripe cheese for examples 1-9 are shown in Table 3:
TABLE 3 indices of the products
Wherein the soft unripe cheese containing probiotics contains 4.5-8% of protein, 6-9% of fat and 70-85% of water by mass, and has firm and fine texture, and no whey precipitation after being stored for 30 days at 2-10 ℃;
the pH of the soft unripe cheese containing probiotics is 4.0-5.2; beyond this pH range, the cheese is soft in texture and loose in texture; below this pH range, the cheese tastes slightly sour and has a poor flavor;
meanwhile, lactobacillus paracasei N1115 enters the body to play a role in regulating the imbalance of intestinal flora; the soft unripe cheese has viable count of 0.9 × 10 within 30 days8Above CFU/g, the cheese food with high nutritive value is effectively provided, and meanwhile, the cheese food has the effect of regulating intestinal flora, is nutritional and healthy, and has good edible value.
Claims (10)
1. The soft unripe cheese containing probiotics is characterized in that the raw materials for preparing the active ingredients comprise the following components in parts by weight: 800 portions of 600-milk-containing powder, 40-80 portions of protein powder, 46-180 portions of cream, 40-60 portions of sweet substance, 15-25 portions of dietary fiber, 0-60 portions of flavoring substance, 0.0001-0.1 portion of rennin and 0.01-10 portions of probiotics.
2. The soft unripe cheese with probiotics according to claim 1, wherein the soft unripe cheese with probiotics has a protein content of 4.5-8% by mass, a fat content of 6-9% by mass, a moisture content of 70-85% by mass, a pH of 4.0-5.2, and a probiotics content of 1 x 108-5.9×108CFU/g。
3. The probiotic-containing soft unripe cheese of claim 1, wherein the probiotic is lactobacillus paracasei N1115.
4. The soft unripe cheese containing probiotics according to claim 1, wherein the protein powder is at least one of milk protein powder, concentrated milk protein powder, whey protein powder, casein powder;
the cream is at least one of cream, butter and anhydrous cream;
the sweet substance is at least one of white granulated sugar, glucose, high fructose syrup and crystalline fructose;
the dietary fiber is resistant dextrin or/and polydextrose;
the flavoring substance is at least one of edible salt, flavoring paste, seasoning powder, fruit and vegetable juice and fruit and vegetable paste.
5. A process for preparing a soft, probiotic-containing unripe cheese according to any of claims 1 to 4, characterized in that it comprises the following steps carried out in sequence:
1) mixing protein powder, cream and milk, and dissolving to obtain mixed solution B;
2) the mixed solution B is hydrated to obtain mixed solution C;
3) adding sweet substances and dietary fibers into the mixed solution C, and dissolving to obtain mixed solution D;
4) homogenizing, sterilizing and cooling the mixed solution D to obtain a mixed solution E;
5) adding probiotics and rennin into the mixed solution E to obtain mixed solution F;
6) and standing the mixed solution F for curdling to obtain curdled G, and standing the curdled G for 8-24 hours at the temperature of 2-10 ℃ to obtain the soft immature cheese containing the probiotics.
6. The method of making a soft, unripe cheese containing probiotics according to claim 5, further comprising adding a flavoring substance to the mixture C in step 3).
7. The method of making a soft, unripe cheese containing probiotics according to claim 5, further comprising filling the mixture F in step 5).
8. The process of making a soft, unripe probiotic-containing cheese according to claim 5, wherein the milk is pasteurized milk.
9. The method for preparing soft unripe cheese containing probiotics according to any of claims 5-8, wherein in step 1), the dissolving is stirring the solution, the stirring temperature is 40-55 ℃, the stirring rotation speed is 700-1000r/min, and the stirring time is 10-30 min;
in the step 2), the hydration is to keep the mixed solution B standing for 45-60min at a constant temperature of 40-55 ℃ or keep the mixed solution B standing for 10-12h at a constant temperature of 2-6 ℃.
10. The process for preparing a soft, unripe cheese containing probiotics according to any of claims 5-8, wherein in step 4), the temperature is reduced to 32-42 ℃;
in the step 6), the temperature of the standing curd is 32-42 ℃, and the time of the standing curd is 4-20 h; the curd G is cooled to 2-10 deg.C within 10-30min before standing at 2-10 deg.C.
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| CN201911043498.9A CN110897010A (en) | 2019-10-30 | 2019-10-30 | Soft unripe cheese containing probiotics and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911043498.9A CN110897010A (en) | 2019-10-30 | 2019-10-30 | Soft unripe cheese containing probiotics and preparation method thereof |
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| CN110897010A true CN110897010A (en) | 2020-03-24 |
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|---|---|---|---|---|
| CN107637662A (en) * | 2017-07-31 | 2018-01-30 | 石家庄君乐宝乳业有限公司 | Soft milk deli of thick broad-bean sauce and preparation method thereof |
| CN107646982A (en) * | 2017-07-31 | 2018-02-02 | 石家庄君乐宝乳业有限公司 | Bubble green pepper milk deli and preparation method thereof |
| CN109997922A (en) * | 2019-03-29 | 2019-07-12 | 石家庄君乐宝乳业有限公司 | Class Gouda cheese food of fast-ripenin and preparation method thereof |
| CN109997921A (en) * | 2019-03-29 | 2019-07-12 | 石家庄君乐宝乳业有限公司 | Fresh cheese food and preparation method thereof |
| CN110250280A (en) * | 2019-07-26 | 2019-09-20 | 北京优多爱特生物科技有限公司 | A kind of young cheese and preparation method thereof |
-
2019
- 2019-10-30 CN CN201911043498.9A patent/CN110897010A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107637662A (en) * | 2017-07-31 | 2018-01-30 | 石家庄君乐宝乳业有限公司 | Soft milk deli of thick broad-bean sauce and preparation method thereof |
| CN107646982A (en) * | 2017-07-31 | 2018-02-02 | 石家庄君乐宝乳业有限公司 | Bubble green pepper milk deli and preparation method thereof |
| CN109997922A (en) * | 2019-03-29 | 2019-07-12 | 石家庄君乐宝乳业有限公司 | Class Gouda cheese food of fast-ripenin and preparation method thereof |
| CN109997921A (en) * | 2019-03-29 | 2019-07-12 | 石家庄君乐宝乳业有限公司 | Fresh cheese food and preparation method thereof |
| CN110250280A (en) * | 2019-07-26 | 2019-09-20 | 北京优多爱特生物科技有限公司 | A kind of young cheese and preparation method thereof |
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Address after: 050000 No. 68 stone Copper Road, Hebei, Shijiazhuang Applicant after: JUNLEBAO Dairy Group Co.,Ltd. Address before: 050000 No. 68 stone Copper Road, Hebei, Shijiazhuang Applicant before: THE SHIJIAZHUANG JUNLEBAO DAIRY Co.,Ltd. |
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200324 |