CN110973251A - Yoghourt capable of being refrigerated and containing live bacteria and preparation method thereof - Google Patents
Yoghourt capable of being refrigerated and containing live bacteria and preparation method thereof Download PDFInfo
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- CN110973251A CN110973251A CN201911325612.7A CN201911325612A CN110973251A CN 110973251 A CN110973251 A CN 110973251A CN 201911325612 A CN201911325612 A CN 201911325612A CN 110973251 A CN110973251 A CN 110973251A
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- 241000894006 Bacteria Species 0.000 title claims abstract description 46
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 238000000855 fermentation Methods 0.000 claims abstract description 30
- 230000004151 fermentation Effects 0.000 claims abstract description 30
- 239000000843 powder Substances 0.000 claims abstract description 24
- 230000001954 sterilising effect Effects 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 16
- 238000003756 stirring Methods 0.000 claims abstract description 14
- 239000002562 thickening agent Substances 0.000 claims abstract description 14
- 239000000758 substrate Substances 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 9
- 239000003765 sweetening agent Substances 0.000 claims abstract description 9
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 7
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 7
- 238000011049 filling Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 102000014171 Milk Proteins Human genes 0.000 claims description 13
- 108010011756 Milk Proteins Proteins 0.000 claims description 13
- 230000008569 process Effects 0.000 claims description 9
- 108010046377 Whey Proteins Proteins 0.000 claims description 5
- 102000007544 Whey Proteins Human genes 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000000265 homogenisation Methods 0.000 claims description 5
- 235000018102 proteins Nutrition 0.000 claims description 5
- 235000008939 whole milk Nutrition 0.000 claims description 4
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 2
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 2
- 235000010855 food raising agent Nutrition 0.000 claims description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 2
- 239000007858 starting material Substances 0.000 claims description 2
- 235000021119 whey protein Nutrition 0.000 claims description 2
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 16
- 235000014655 lactic acid Nutrition 0.000 abstract description 8
- 239000004310 lactic acid Substances 0.000 abstract description 8
- 239000003795 chemical substances by application Substances 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 18
- 235000021239 milk protein Nutrition 0.000 description 11
- 229930006000 Sucrose Natural products 0.000 description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 7
- 239000012467 final product Substances 0.000 description 7
- 239000005720 sucrose Substances 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 6
- 241000186660 Lactobacillus Species 0.000 description 3
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- 229920001817 Agar Polymers 0.000 description 1
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- 206010028980 Neoplasm Diseases 0.000 description 1
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- 238000013329 compounding Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
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- 235000019426 modified starch Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
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- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
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- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 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
- A23C9/1307—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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- 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
-
- 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
- A23V2400/123—Bulgaricus
-
- 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
Abstract
The invention discloses a preparation method of yoghurt capable of removing cold and containing live bacteria, wherein the raw materials in the preparation method comprise 82.798-88.792% of raw milk, 10-15% of sweetening agent, 0.4-1.9% of protein powder, 0.3-0.8% of thickening agent and 0.002-0.008% of fermenting agent, and the percentages are percentages of the mass of each raw material in the total mass of the raw materials; the preparation method comprises the following steps: (1) preheating raw milk, adding sweetener, protein powder and thickener, stirring and mixing for 15-30 min; (2) homogenizing, sterilizing and cooling the material obtained in the step (1) to obtain a fermentation substrate; (3) adding a leaven into the fermentation substrate, preserving heat and fermenting until the acidity reaches the fermentation end point, and stopping fermentation; (4) uniformly stirring the material obtained in the step (3) and filling at normal temperature; and the acidity of the fermentation end point in the step (3) is 90-130 DEG T. The invention also discloses the yoghourt containing the live bacteria and capable of being refrigerated, which is prepared by the method. The yoghourt containing live bacteria and capable of being refrigerated provided by the invention has the efficacy of active lactic acid bacteria and is convenient to transport and sell at normal temperature.
Description
Technical Field
The invention belongs to the field of fermented milk, and particularly relates to yoghourt capable of removing cold and containing live bacteria and a preparation method thereof.
Background
In recent years, yogurt is highly preferred by consumers for its good taste and physiological function. The yoghourt is a food prepared by fermenting cow milk serving as a main raw material through lactic acid bacteria. Because the live bacteria have the probiotic function and generate a plurality of physiological active substances in the fermentation process, the yoghourt not only has all the advantages of milk, but also adds a plurality of nutrient substances beneficial to human health on the basis and gives consideration to all the benefits of the fermented product. The yoghourt is a food with good health care function, and has the health care functions of regulating gastrointestinal flora, improving the immune system of the organism, inhibiting tumor, reducing cholesterol level, inhibiting vivotoxin and delaying the aging of the organism.
However, as China is vast in breadth, economic foundations and consumption habits in various regions are greatly different, and the food sales modes and the sales environments are also different. Although the whole course of the live yogurt needs to be kept in a cold chain, in many areas, the cold chain transportation cannot be achieved, and the product cannot be sold; or the refrigerated environment cannot be kept in the selling process, and the refrigerated sales are frequently generated. However, if all the live bacteria type low-temperature yogurts sold in the current market are transported and sold out of a cold chain, the taste of the live bacteria type low-temperature yogurts is changed into sour and can not be eaten quickly; meanwhile, whey of the product is seriously separated out, and the state is damaged; the number of viable bacteria is also reduced to be extremely low, and the requirements of national standards on yoghourt are not met; the growth of other contaminating bacteria besides lactic acid bacteria and the spoilage of products. Therefore, the sale and popularization of live bacteria yogurt are limited.
At present, although the exploded normal-temperature yoghourt sold by various manufacturers can be stored at normal temperature in the whole process, the product does not contain active lactic acid bacteria and is more and more subject to the scaling of consumers. The normal-temperature yoghourt realizes the stability of the product state and the acidity in the shelf life in a mode of re-sterilization after fermentation, namely, killing the lactic acid bacteria, thereby achieving the purpose of normal-temperature storage. Thus, the benefits of the active species to the human body are lost, some biologically active material is lost, and the production cost is increased in the production process. However, lactic acid bacteria are continuously fermented and grown in the product at normal temperature, thereby destroying the tissue state and acidity of the product.
Therefore, the invention is especially provided.
Disclosure of Invention
The invention aims to provide the yoghourt containing the live bacteria and capable of being refrigerated and stored, transported and sold at normal temperature.
A preparation method of yogurt containing live bacteria and capable of being refrigerated comprises raw materials of 82.798-88.792% of raw milk, 10-15% of sweetener, 0.4-1.9% of albumen powder, 0.3-0.8% of thickening agent and 0.002-0.008% of fermenting agent, wherein the percentages are percentages of the mass of the raw materials in the total mass of the raw materials.
Wherein the raw milk meets the requirements of GB 19301-.
The sweetening agent is a sweetening agent which is conventionally used in the field, and is selected from sucrose as a preferable, specific and feasible scheme, and the comprehensive cost, the acquisition difficulty and the use effect are achieved.
The albumen powder in the raw material is preferably whole milk albumen powder and/or whey albumen powder, more preferably whole milk albumen powder with 70-80% of milk protein content, and the percentage is mass percentage.
The leaven is a leaven which is conventionally used in the field, and preferably, the leaven comprises one or two of lactobacillus bulgaricus and streptococcus thermophilus.
The preparation method comprises the following steps:
(1) preheating raw milk, adding sweetener, protein powder and thickener, stirring and mixing for 15-30 min;
(2) homogenizing, sterilizing and cooling the material obtained in the step (1) to obtain a fermentation substrate;
(3) adding a leaven into the fermentation substrate, preserving heat and fermenting until the acidity reaches the fermentation end point, and stopping fermentation;
(4) uniformly stirring the material obtained in the step (3) and filling at normal temperature;
and the acidity of the fermentation end point in the step (3) is 90-130 DEG T.
Preferably, the preheating temperature of the raw milk in the step (1) is 40-50 ℃, and the stirring and mixing time is 15-30 min. The preheating of the raw milk can ensure that the sweetening agent, the protein powder and the thickening agent which are added subsequently are better solvents, so that the materials are mixed more uniformly.
Preferably, the temperature of the homogenization process in the step (2) is 60-65 ℃, and the homogenization pressure is 18-25MPa, preferably 18-20 MPa. The raw materials can be well mixed by homogenization, and the phenomena of whey separation and layering are not easy to occur in the subsequent process.
The sterilization process preferably adopts a heating sterilization mode, the sterilization temperature is 95-135 ℃, and the sterilization time is 5-600 s. However, it should be noted that the present invention is not limited to the specific sterilization method adopted in the sterilization process, and those skilled in the art can select a suitable sterilization method according to actual needs.
After sterilization, the material needs to be cooled for subsequent steps. The cooling temperature and the subsequent fermentation temperature are identical for the purpose of simplifying the process.
As a preferable mode, the cooling temperature after sterilization in the step (2) is 39-43 ℃.
Likewise, the fermentation temperature in step (3) is 39-43 ℃.
As a preferable scheme, the viscosity of the material in the step (4) after being uniformly stirred is 300-700 mPa.s. The invention inhibits the growth of lactobacillus in the product by controlling the acidity and viscosity of the final product, ensures the stability of the number of viable bacteria in the normal-temperature yoghourt and realizes the viable bacteria of the normal-temperature yoghourt
On the other hand, the invention also provides the yoghourt containing the live bacteria and capable of being refrigerated, which is prepared by adopting the preparation method of the yoghourt containing the live bacteria and capable of being refrigerated.
On the basis of the common knowledge in the field, the above preferred conditions can be combined randomly to obtain the preferred embodiments of the invention.
The reagents and starting materials used in the present invention are commercially available.
The positive progress effects of the invention are as follows:
the invention provides a yoghourt containing live bacteria and capable of being refrigerated and a preparation method thereof; the invention adopts the mode of inhibiting the growth of lactobacillus with high acidity and controlling the viscosity of the product to realize the activation of the yoghurt at normal temperature; the invention overcomes the defects of no viable bacteria, high production cost and the like of normal-temperature yoghourt and overcomes the limitation that low-temperature yoghourt can not be separated from a cold chain; the yoghourt containing live bacteria can be refrigerated, and has the efficacy of active lactic acid bacteria and the convenience of normal-temperature transportation and sale.
Detailed Description
The invention is further illustrated by the following specific examples, which, however, are not to be construed as limiting the invention thereto. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.
In the following examples, the sources of the raw materials used were:
raw milk: lucent milk industry, ltd;
milk protein powder: davilin International trade company Limited, the milk protein powder comprises whole milk protein powder with milk protein content more than or equal to 80% or whey protein powder with milk protein content more than or equal to 80%;
the thickening agent is prepared by compounding one or more of modified starch, agar, pectin and gelatin according to any proportion: danisc (china) investment limited;
a leavening agent: lucent milk industry, ltd.
Example 1
The embodiment provides a yogurt containing live bacteria and capable of being refrigerated, which comprises the following raw materials:
| composition (I) | Dosage of |
| Raw milk | 88.792g |
| Sucrose | 10g |
| Milk protein powder | 0.4g |
| Thickening agent | 0.8g |
| Leaven | 0.008g |
The production process comprises the following steps:
(1) preheating raw milk to 40 ℃, adding sucrose, milk protein powder and a thickening agent, maintaining the temperature and stirring for 30 min;
(2) heating the material obtained in the step (1) to 60 ℃, homogenizing at 60 ℃ and 25MPa, sterilizing at 95 ℃ for 600s after homogenizing, and cooling to 43 ℃ to obtain a fermentation substrate;
(3) adding a leaven into the fermentation substrate, fermenting at 43 ℃ until the acidity reaches 90 DEG T, and stopping fermentation;
(4) uniformly stirring the material obtained in the step (3) until the viscosity of the product reaches 700mPa.s,
filling and storing at normal temperature to obtain the final product.
The protein content of the yoghurt containing live bacteria which can be refrigerated as the final product is 3%.
Example 2
The embodiment provides a yogurt containing live bacteria and capable of being refrigerated, which comprises the following raw materials:
| composition (I) | Dosage of |
| Raw milk | 82.798g |
| Sucrose | 15g |
| Milk protein powder | 1.9g |
| Thickening agent | 0.3g |
| Leaven | 0.002g |
The production process comprises the following steps:
(1) preheating raw milk to 50 ℃, adding sucrose, milk protein powder and a thickening agent, and stirring for 15min while maintaining the temperature;
(2) heating the material obtained in the step (1) to 65 ℃, homogenizing at 65 ℃ and 18MPa, sterilizing at 135 ℃ for 5s after homogenizing, and cooling to 39 ℃ to obtain a fermentation substrate;
(3) adding a leaven into the fermentation substrate, fermenting at 39 ℃ until the acidity reaches 130 DEG T, and stopping fermentation;
(4) and (4) uniformly stirring the material obtained in the step (3) until the viscosity of the product reaches 300mPa.s, filling, and storing at normal temperature to obtain the final product.
The protein content of the yoghurt containing live bacteria which can be refrigerated as the final product is 4%.
Example 3
The embodiment provides a yogurt containing live bacteria and capable of being refrigerated, which comprises the following raw materials:
| composition (I) | Dosage of |
| Raw milk | 86.296g |
| Sucrose | 12g |
| Milk protein powder | 1.2g |
| Thickening agent | 0.5g |
| Leaven | 0.006g |
The production process comprises the following steps:
(1) preheating raw milk to 45 ℃, adding sucrose, milk protein powder and a thickening agent, and stirring for 15min while maintaining the temperature;
(2) heating the material obtained in the step (1) to 65 ℃, homogenizing at 65 ℃ and 18MPa, sterilizing at 90 ℃ for 600s after homogenizing, and cooling to 39 ℃ to obtain a fermentation substrate;
(3) adding a fermentation agent into the fermentation substrate, fermenting at 39 ℃ until the acidity reaches 115 DEG T, and stopping fermentation;
(4) and (4) uniformly stirring the material obtained in the step (3) until the viscosity of the product reaches 500mPa.s, filling, and storing at normal temperature to obtain the final product.
The protein content of the yoghurt containing live bacteria and capable of being refrigerated as a final product is 3.5 percent.
Effects of the embodiment
The products of the above examples and the control products (comparative examples 1 to 3) purchased from the market were stored at room temperature for 30 days and then subjected to sensory evaluation, and the acidity, the number of viable lactic acid bacteria and the number of mold and yeast were measured. The results are shown in Table 1.
TABLE 1 comparison of the products of the examples with those commercially available
As can be seen from the above table, compared with the existing products on the market, the product of the embodiment of the invention is placed at normal temperature in the quality guarantee period, the indexes of the polluted bacteria are qualified, the taste is good, the state is stable, the acidity change is small, the number of the viable bacteria is high and stable, and the yoghourt stored at normal temperature has the efficacy of active lactobacillus and is convenient to transport and sell at normal temperature.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (9)
1. A preparation method of yoghourt containing live bacteria and capable of being refrigerated is characterized in that raw materials used in the preparation method comprise: 82.798-88.792% of raw milk, 10-15% of sweetener, 0.4-1.9% of protein powder, 0.3-0.8% of thickening agent and 0.002-0.008% of leavening agent, wherein the percentages are percentages of the mass of each raw material in the total mass of the raw materials;
the preparation method comprises the following steps:
(1) preheating raw milk, adding sweetener, protein powder and thickener, stirring and mixing for 15-30 min;
(2) homogenizing, sterilizing and cooling the material obtained in the step (1) to obtain a fermentation substrate;
(3) adding a leaven into the fermentation substrate, preserving heat and fermenting until the acidity reaches the fermentation end point, and stopping fermentation; the acidity of the fermentation end point is 90-130 DEG T;
(4) and (4) uniformly stirring the material obtained in the step (3) and filling at normal temperature.
2. The method for preparing a yoghurt capable of being refrigerated and containing viable bacteria according to claim 1, wherein the protein powder in the raw material is whole milk protein powder and/or whey protein powder.
3. The method of claim 1, wherein the starter comprises one or both of Lactobacillus bulgaricus and Streptococcus thermophilus.
4. The method for preparing yogurt containing viable bacteria capable of being refrigerated according to claim 1, wherein the preheating temperature of the raw milk in step (1) is 40-50 ℃, and the stirring and mixing time is 15-30 min.
5. The method for preparing yogurt containing viable bacteria capable of being refrigerated according to claim 1, wherein the temperature of the homogenization process in the step (2) is 60-65 ℃, the homogenization pressure is 18-25MPa, the sterilization process adopts a heating sterilization mode, the sterilization temperature is 95-135 ℃, and the sterilization time is 5-600 s.
6. The method for preparing yogurt containing living bacteria capable of being refrigerated according to claim 1, wherein the cooling temperature after sterilization in step (2) is 39-43 ℃.
7. The method for preparing a yoghurt containing viable bacteria capable of being refrigerated according to claim 1, wherein the fermentation temperature in the step (3) is 39-43 ℃.
8. The method for preparing yoghurt capable of being refrigerated and containing viable bacteria according to claim 1, wherein the viscosity of the material in the step (4) is 300-700mPa.s after being uniformly stirred.
9. A yoghurt capable of being refrigerated and containing live bacteria, which is characterized by being prepared by the preparation method of the yoghurt capable of being refrigerated and containing live bacteria according to any one of claims 1 to 9.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911325612.7A CN110973251A (en) | 2019-12-20 | 2019-12-20 | Yoghourt capable of being refrigerated and containing live bacteria and preparation method thereof |
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| CN201911325612.7A CN110973251A (en) | 2019-12-20 | 2019-12-20 | Yoghourt capable of being refrigerated and containing live bacteria and preparation method thereof |
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| CN110973251A true CN110973251A (en) | 2020-04-10 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102232418A (en) * | 2011-07-07 | 2011-11-09 | 北京颐和村科技有限公司 | Method for preparing yoghourt with long quality guarantee period and yoghourt stabilizing agent |
| WO2013133313A1 (en) * | 2012-03-07 | 2013-09-12 | 株式会社明治 | Yoghurt with limited rise in acidity and method for producing same |
| CN105325541A (en) * | 2015-10-29 | 2016-02-17 | 光明乳业股份有限公司 | Living bacterium type room temperature yoghurt and making method thereof |
-
2019
- 2019-12-20 CN CN201911325612.7A patent/CN110973251A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102232418A (en) * | 2011-07-07 | 2011-11-09 | 北京颐和村科技有限公司 | Method for preparing yoghourt with long quality guarantee period and yoghourt stabilizing agent |
| WO2013133313A1 (en) * | 2012-03-07 | 2013-09-12 | 株式会社明治 | Yoghurt with limited rise in acidity and method for producing same |
| CN105325541A (en) * | 2015-10-29 | 2016-02-17 | 光明乳业股份有限公司 | Living bacterium type room temperature yoghurt and making method thereof |
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