CN110973245A - Red date yoghourt containing medlar and preparation method thereof - Google Patents
Red date yoghourt containing medlar and preparation method thereof Download PDFInfo
- Publication number
- CN110973245A CN110973245A CN201911026347.2A CN201911026347A CN110973245A CN 110973245 A CN110973245 A CN 110973245A CN 201911026347 A CN201911026347 A CN 201911026347A CN 110973245 A CN110973245 A CN 110973245A
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- red date
- yoghourt
- medlar
- minutes
- boxthorn
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 40
- 235000017784 Mespilus germanica Nutrition 0.000 title claims abstract description 22
- 235000000560 Mimusops elengi Nutrition 0.000 title claims abstract description 22
- 235000007837 Vangueria infausta Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 240000002624 Mespilus germanica Species 0.000 title 1
- 239000000843 powder Substances 0.000 claims abstract description 34
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 25
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 25
- 235000015463 Lycium carolinianum Nutrition 0.000 claims abstract description 25
- 108010010803 Gelatin Proteins 0.000 claims abstract description 21
- 244000182216 Mimusops elengi Species 0.000 claims abstract description 21
- 229920000159 gelatin Polymers 0.000 claims abstract description 21
- 239000008273 gelatin Substances 0.000 claims abstract description 21
- 235000019322 gelatine Nutrition 0.000 claims abstract description 21
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 21
- 238000001816 cooling Methods 0.000 claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 17
- 238000002156 mixing Methods 0.000 claims abstract description 16
- 238000003756 stirring Methods 0.000 claims abstract description 13
- 235000008939 whole milk Nutrition 0.000 claims abstract description 13
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 9
- 235000020418 red date juice Nutrition 0.000 claims abstract description 9
- 239000000126 substance Substances 0.000 claims abstract description 8
- 240000002605 Lactobacillus helveticus Species 0.000 claims abstract description 7
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 229940054346 lactobacillus helveticus Drugs 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 235000013336 milk Nutrition 0.000 claims description 14
- 239000008267 milk Substances 0.000 claims description 14
- 210000004080 milk Anatomy 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 10
- 239000002245 particle Substances 0.000 claims description 8
- 206010033546 Pallor Diseases 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 244000126002 Ziziphus vulgaris Species 0.000 claims 1
- 235000008924 yoghurt drink Nutrition 0.000 claims 1
- 238000000855 fermentation Methods 0.000 abstract description 5
- 230000004151 fermentation Effects 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 235000020125 yoghurt-based beverage Nutrition 0.000 abstract 1
- 238000001914 filtration Methods 0.000 description 6
- 238000004537 pulping Methods 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 5
- 238000009835 boiling Methods 0.000 description 4
- 239000004744 fabric Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 238000010298 pulverizing process Methods 0.000 description 4
- 241001247821 Ziziphus Species 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000010008 shearing Methods 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 230000007480 spreading Effects 0.000 description 2
- 238000003892 spreading Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000006467 substitution reaction Methods 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
-
- 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
- A23V2400/147—Helveticus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a red date yoghourt containing medlar, belonging to the technical field of red date yoghourt preparation, and the red date yoghourt beverage comprises the following raw material components: red date, whole milk powder, donkey-hide gelatin, streptococcus thermophilus, activated lactobacillus helveticus, boxthorn leaves and medlar are respectively prepared from red date juice, yoghourt, primary fermented donkey-hide gelatin juice and medlar powder, then the materials are mixed and stirred to complete blending and mixing, a homogenizer is used for homogenizing and stirring under the conditions of 20-30Mpa and 60-70 ℃, then sterilization is carried out for 20-30 minutes at 80-90 ℃, then cooling is carried out to 40-45 ℃, fermentation is carried out for 3-5 hours, the fermented product is cooled to below 10 ℃, and then the fermented product is stored at 0-4 ℃, so that the preparation of the red date yoghourt can be completed, the yoghourt is more fragrant in taste, high in medicinal value and richer in nutrient substances, and therefore, the yoghourt is easier to be absorbed by a human body, and can protect the health of people.
Description
Technical Field
The invention relates to the technical field of red date yoghourt preparation, in particular to a red date yoghourt containing medlar and a preparation method thereof.
Background
In recent years, along with the enhancement of health consciousness of consumers, the yoghourt is popular with people of all ages due to rich nutritional ingredients, is prepared by fermenting milk under the action of lactic acid bacteria, has sour, sweet, fine and smooth taste and rich nutrition, is deeply popular with people, contains rich nutritional ingredients in yoghourt products, and along with the gradual improvement of the requirements of modern people on the living quality, the national yoghourt market is rapidly expanded, other yoghourt products sold in the current market reduce the absorption rate of human bodies to the nutritional substances in the yoghourt, the milk products can provide people with nutrient components required by the preparation method thereof to a certain extent, also have different tastes, however, the substances contain relatively single components, and are easy to cause malnutrition after long-term drinking, so that the red date yoghourt containing the medlar and the preparation method thereof are provided.
Disclosure of Invention
The invention aims to provide red date yoghourt containing medlar and a preparation method thereof, and aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: the red date yoghourt containing the medlar comprises the following raw material components: red date, whole milk powder, donkey-hide gelatin, streptococcus thermophilus, activated lactobacillus helveticus, boxthorn leaves and medlar.
The preparation method of the red date yoghourt comprises the following specific steps:
a: removing impurities and kernels from red dates, baking the red date pulp for 30-40 minutes at the temperature of 120-, obtaining jujube juice;
b: restoring whole milk powder and warm water at 40-50 ℃, homogenizing at two stages according to the mass ratio of the whole milk powder to the water of 1: 5-1: 6, sterilizing at 90 ℃ for 10min, cooling to obtain restored milk, inoculating streptococcus thermophilus to the restored milk under the aseptic operation condition according to the mass of 2% -5% of the restored milk, and fermenting for 5-12 hours to form yoghourt for later use;
c: baking for 30-40 minutes at the temperature of 120-;
d: cleaning and drying the boxthorn leaves, then sterilizing for 3-5 minutes at 65-75 ℃, baking the boxthorn particles for 30-40 minutes at the temperature of 120-150 ℃, then blanching for 30-40 seconds by steam at 80-90 ℃, then putting the boxthorn particles and the boxthorn leaves into a crusher for crushing treatment, and obtaining the boxthorn powder with the mesh number of 80-120 after crushing;
e: mixing and stirring the jujube juice, the yoghourt, the primarily fermented donkey-hide gelatin juice, the medlar powder and other substances to complete blending and mixing, homogenizing and stirring by a homogenizer under the conditions of 20-30Mpa and 60-70 ℃, then sterilizing for 20-30 minutes at 80-90 ℃, then cooling to 40-45 ℃, fermenting for 3-5 hours, cooling the fermented product to below 10 ℃, and then storing at 0-4 ℃, thus completing the preparation of the red jujube yoghourt.
Compared with the prior art, the invention has the beneficial effects that:
the red date yoghourt has the nutritional value of the yoghourt, also has the health-care value of donkey-hide gelatin small peptide red dates, is simple in cost preparation process and low in cost, does not need to add a pectin additive in the preparation process, does not influence each process step, ensures the independence of preparation, is sweet in taste and warm in red date, has the functions of nourishing blood, soothing the nerves and relieving the drug property, is more fragrant and thick in taste, high in medicinal value and rich in nutrient substances due to the added red date pulp, has better medicinal value due to the added medlar, is easier to absorb by a human body, has the effects of tonifying middle-jiao and Qi and protects the health of people.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The red date yoghourt containing the medlar comprises the following raw material components: red date, whole milk powder, donkey-hide gelatin, streptococcus thermophilus, activated lactobacillus helveticus, boxthorn leaves and medlar.
The preparation method of the red date yoghourt comprises the following specific steps:
a: removing impurities and kernels from red dates, baking the red date flesh for 30 minutes at the temperature of 150 ℃, juicing the red date flesh by a juicer, filtering to obtain primary feed liquid, drying the red date flesh in the air, putting the dried red date flesh into a stir-drying machine for stir-drying, putting the red date flesh into a crusher for crushing, crushing to obtain red date powder with the mesh number of 80-120, adding the red date powder into the primary feed liquid, shearing for 30 minutes at 3000r/min in a stirring kettle to obtain red date primary pulp, blending the red date primary pulp with warm water with the temperature of 50 ℃, boiling the red date primary pulp and the water by using a boiler according to the mass ratio of 1: 5 of the red date primary pulp to the water, boiling the mixture for half an hour by using slow fire, putting the solution into a pulping machine for pulping, filtering the pulp through filter cloth after pulping, sterilizing for 5 minutes at the temperature of 90 ℃, and then cooling to obtain the red date juice;
b: restoring whole milk powder and warm water at 50 ℃, homogenizing at two stages according to the mass ratio of the whole milk powder to the water of 1: 5, sterilizing at 90 ℃ for 10min, cooling to obtain restored milk, inoculating streptococcus thermophilus to the restored milk under the aseptic operation condition according to the mass of 2% of the restored milk, and fermenting for 8 hours to form yoghourt for later use;
c: baking at 150 ℃ for 40 minutes, taking out, spreading for cooling, crushing to the fineness of more than 150 meshes to obtain donkey-hide gelatin powder for later use, soaking and dissolving the donkey-hide gelatin powder in hot water according to the mass ratio of 1: 4 of the donkey-hide gelatin powder to water, continuously stirring, filtering by using filter cloth after complete dissolution, adding white granulated sugar in an amount of 6% of the weight of the donkey-hide gelatin powder, sterilizing at 90 ℃ for 10 minutes, cooling to 42 ℃, inoculating activated lactobacillus helveticus in an amount of 5% under the aseptic operation condition, and fermenting in a constant-temperature fermentation tank at 42 ℃ for 6 hours to obtain primary fermentation donkey-hide gelatin juice;
d: cleaning and drying the boxthorn leaves, sterilizing at 70 ℃ for 5 minutes, baking the boxthorn particles at 150 ℃ for 40 minutes, blanching for 40 seconds by 90 ℃ steam, putting the boxthorn particles and the boxthorn leaves into a pulverizer for pulverization, and pulverizing to obtain the boxthorn powder with 80-120 meshes;
e: mixing and stirring the jujube juice, the yoghourt, the primarily fermented donkey-hide gelatin juice, the medlar powder and other substances to complete blending and mixing, homogenizing and stirring by a homogenizer at 30Mpa and 70 ℃, then sterilizing for 30 minutes at 80 ℃, then cooling to 40 ℃, fermenting for 4 hours, cooling the fermented product to below 10 ℃, and then storing at 4 ℃, thus completing the preparation of the jujube yoghourt.
Example 2
The red date yoghourt containing the medlar comprises the following raw material components: red date, whole milk powder, donkey-hide gelatin, streptococcus thermophilus, activated lactobacillus helveticus, boxthorn leaves and medlar.
The preparation method of the red date yoghourt comprises the following specific steps:
a: removing impurities and kernels from red dates, baking the red date flesh for 30 minutes at the temperature of 150 ℃, juicing the red date flesh by a juicer, filtering to obtain primary feed liquid, drying the red date flesh in the air, putting the dried red date flesh into a stir-drying machine for stir-drying, putting the red date flesh into a crusher for crushing, crushing to obtain red date powder with the mesh number of 80-120, adding the red date powder into the primary feed liquid, shearing for 30 minutes at 3000r/min in a stirring kettle to obtain red date primary pulp, blending the red date primary pulp with warm water with the temperature of 50 ℃, boiling the red date primary pulp and the water by using a boiler according to the mass ratio of 1: 8 of the red date primary pulp to the water, boiling the mixture for half an hour by using slow fire, putting the solution into a pulping machine for pulping, filtering the pulp through filter cloth after pulping, sterilizing for 5 minutes at the temperature of 90 ℃, and then cooling to obtain the red date juice;
b: restoring whole milk powder and warm water at 50 ℃, homogenizing at two stages according to the mass ratio of the whole milk powder to the water of 1: 6, sterilizing at 90 ℃ for 10min, cooling to obtain restored milk, inoculating streptococcus thermophilus to the restored milk under the aseptic operation condition according to the amount of 5% of the mass of the restored milk, and fermenting for 8 hours to form yoghourt for later use;
c: baking at 150 ℃ for 40 minutes, taking out, spreading for cooling, crushing to the fineness of more than 150 meshes to obtain donkey-hide gelatin powder for later use, soaking and dissolving the donkey-hide gelatin powder in hot water according to the mass ratio of 1: 2 of the donkey-hide gelatin powder to water, continuously stirring, filtering by using filter cloth after complete dissolution, adding 8% of white granulated sugar by mass of the donkey-hide gelatin powder, sterilizing at 90 ℃ for 10 minutes, cooling to 42 ℃, inoculating activated lactobacillus helveticus according to the amount of 5% under the aseptic operation condition, and fermenting in a constant-temperature fermentation tank at 42 ℃ for 6 hours to obtain primary fermentation donkey-hide gelatin juice;
d: cleaning and drying the boxthorn leaves, sterilizing at 70 ℃ for 5 minutes, baking the boxthorn particles at 150 ℃ for 40 minutes, blanching for 40 seconds by 90 ℃ steam, putting the boxthorn particles and the boxthorn leaves into a pulverizer for pulverization, and pulverizing to obtain the boxthorn powder with 80-120 meshes;
e: mixing and stirring the jujube juice, the yoghourt, the primarily fermented donkey-hide gelatin juice, the medlar powder and other substances to complete blending and mixing, homogenizing and stirring by a homogenizer under the conditions of 20-30Mpa and 70 ℃, then sterilizing for 30 minutes at 80 ℃, then cooling to 40 ℃, fermenting for 5 hours, cooling the fermented product to below 10 ℃, and then storing at 4 ℃ to complete the preparation of the jujube yoghourt.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (2)
1. A red date yoghourt containing medlar is characterized in that: the red date yoghourt drink comprises the following raw material components: red date, whole milk powder, donkey-hide gelatin, streptococcus thermophilus, activated lactobacillus helveticus, boxthorn leaves and medlar.
2. The red date yogurt containing medlar according to claim 1, characterized in that: the preparation method of the red date yoghourt comprises the following specific steps:
a: removing impurities and kernels from red dates, baking the red date pulp for 30-40 minutes at the temperature of 120-, obtaining jujube juice;
b: restoring whole milk powder and warm water at 40-50 ℃, homogenizing at two stages according to the mass ratio of the whole milk powder to the water of 1: 5-1: 6, sterilizing at 90 ℃ for 10min, cooling to obtain restored milk, inoculating streptococcus thermophilus to the restored milk under the aseptic operation condition according to the mass of 2% -5% of the restored milk, and fermenting for 5-12 hours to form yoghourt for later use;
c: baking for 30-40 minutes at the temperature of 120-;
d: cleaning and drying the boxthorn leaves, then sterilizing for 3-5 minutes at 65-75 ℃, baking the boxthorn particles for 30-40 minutes at the temperature of 120-150 ℃, then blanching for 30-40 seconds by steam at 80-90 ℃, then putting the boxthorn particles and the boxthorn leaves into a crusher for crushing treatment, and obtaining the boxthorn powder with the mesh number of 80-120 after crushing;
e: mixing and stirring the jujube juice, the yoghourt, the primarily fermented donkey-hide gelatin juice, the medlar powder and other substances to complete blending and mixing, homogenizing and stirring by a homogenizer under the conditions of 20-30Mpa and 60-70 ℃, then sterilizing for 20-30 minutes at 80-90 ℃, then cooling to 40-45 ℃, fermenting for 3-5 hours, cooling the fermented product to below 10 ℃, and then storing at 0-4 ℃, thus completing the preparation of the red jujube yoghourt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201911026347.2A CN110973245A (en) | 2019-10-26 | 2019-10-26 | Red date yoghourt containing medlar and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911026347.2A CN110973245A (en) | 2019-10-26 | 2019-10-26 | Red date yoghourt containing medlar and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112167342A (en) * | 2020-10-23 | 2021-01-05 | 内蒙古元本生物医药科技有限公司 | Donkey-hide gelatin donkey milk with function of enhancing immunity and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878815A (en) * | 2010-06-30 | 2010-11-10 | 安徽百氏情缘食品有限公司 | Production method of donkey-hide gelatin small peptide Chinese date yoghourt |
| CN101878814A (en) * | 2010-06-30 | 2010-11-10 | 安徽百氏情缘食品有限公司 | Production method of donkey-hide gelatin small peptide red date yoghurt |
| CN103168845A (en) * | 2013-03-05 | 2013-06-26 | 蚌埠市福淋乳业有限公司 | Jujube yoghourt containing medlar leaf and preparation method thereof |
-
2019
- 2019-10-26 CN CN201911026347.2A patent/CN110973245A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878815A (en) * | 2010-06-30 | 2010-11-10 | 安徽百氏情缘食品有限公司 | Production method of donkey-hide gelatin small peptide Chinese date yoghourt |
| CN101878814A (en) * | 2010-06-30 | 2010-11-10 | 安徽百氏情缘食品有限公司 | Production method of donkey-hide gelatin small peptide red date yoghurt |
| CN103168845A (en) * | 2013-03-05 | 2013-06-26 | 蚌埠市福淋乳业有限公司 | Jujube yoghourt containing medlar leaf and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112167342A (en) * | 2020-10-23 | 2021-01-05 | 内蒙古元本生物医药科技有限公司 | Donkey-hide gelatin donkey milk with function of enhancing immunity and preparation method thereof |
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Application publication date: 20200410 |
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