CN110999966A - Fermented glutinous rice yogurt and preparation method thereof - Google Patents
Fermented glutinous rice yogurt and preparation method thereof Download PDFInfo
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- CN110999966A CN110999966A CN201911053980.0A CN201911053980A CN110999966A CN 110999966 A CN110999966 A CN 110999966A CN 201911053980 A CN201911053980 A CN 201911053980A CN 110999966 A CN110999966 A CN 110999966A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 45
- 235000009566 rice Nutrition 0.000 title claims abstract description 45
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title abstract description 8
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 44
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000008213 purified water Substances 0.000 claims abstract description 20
- 235000019991 rice wine Nutrition 0.000 claims abstract description 19
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims abstract description 8
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 8
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims abstract description 8
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims abstract description 8
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 8
- 239000004310 lactic acid Substances 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 8
- 239000000230 xanthan gum Substances 0.000 claims abstract description 8
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 8
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 8
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000000855 fermentation Methods 0.000 claims description 19
- 230000004151 fermentation Effects 0.000 claims description 19
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 18
- 239000000243 solution Substances 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 11
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- 238000004537 pulping Methods 0.000 claims description 10
- 239000000126 substance Substances 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 9
- 239000011259 mixed solution Substances 0.000 claims description 9
- 241000894006 Bacteria Species 0.000 claims description 8
- 244000052616 bacterial pathogen Species 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 244000005700 microbiome Species 0.000 claims description 7
- 239000002245 particle Substances 0.000 claims description 7
- 238000004321 preservation Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 241000607142 Salmonella Species 0.000 claims description 5
- 241000191967 Staphylococcus aureus Species 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000004448 titration Methods 0.000 claims description 4
- 230000002378 acidificating effect Effects 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000013365 dairy product Nutrition 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 206010013911 Dysgeusia Diseases 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 235000019614 sour taste Nutrition 0.000 abstract description 3
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 3
- 238000011514 vinification Methods 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 14
- 239000011521 glass Substances 0.000 description 7
- 235000013339 cereals Nutrition 0.000 description 5
- 241000186660 Lactobacillus Species 0.000 description 3
- 238000005352 clarification Methods 0.000 description 3
- 239000000084 colloidal system Substances 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 238000007689 inspection Methods 0.000 description 3
- 229940039696 lactobacillus Drugs 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 238000011049 filling Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000014101 wine Nutrition 0.000 description 2
- 241000233866 Fungi Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 150000002391 heterocyclic compounds Chemical class 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 235000021262 sour milk Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000002699 waste material 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to the technical field of food processing, in particular to fermented glutinous rice yogurt and a preparation method thereof. The fermented glutinous rice lactic acid comprises the following raw materials in percentage by mass: 4 to 6 percent of rice wine brewed, 12 to 14 percent of skim milk powder, 6 to 8 percent of white granulated sugar, 10 to 12 percent of yoghurt, 0.2 to 0.4 percent of xanthan gum, 0.1 to 0.2 percent of carboxymethyl cellulose and the balance of purified water. The invention uses rice wine to prepare flavored yogurt, enriches the varieties of dairy products on the market, improves the added value of vinasse and the comprehensive utilization of vinasse resources, and is beneficial to the sustainable development of wine-making enterprises; the preparation method of the invention uses the rice wine lees to prepare the flavored yogurt, and the prepared fermented glutinous rice lactic acid has uniform tissue state, bright color, unique flavor, strong flavor of fermented glutinous rice and dairy products, thick mouthfeel, proper sour and sweet taste, long aftertaste and rich nutritive value.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to fermented glutinous rice yogurt and a preparation method thereof.
Background
The fermented glutinous rice wine lees are byproducts of grain crops after fermentation and distillation, and comprise incompletely fermented starch, protein, cellulose, organic acid, amino acid, vitamin, fat, wine flavor substances, phenolic compounds, nitrogen-containing compounds, heterocyclic compounds and the like. The fresh vinasse has high water content and high acidity, and can be decayed if discharged in time, so that the environment is seriously polluted, and the method is also a great resource waste. Therefore, the vinasse is a major problem which cannot be avoided by large and medium-sized wine brewing enterprises, and the realization of comprehensive utilization of vinasse resources is beneficial to sustainable development of white spirit enterprises.
The sour milk is prepared by taking fresh cow milk as a raw material, adding a proper amount of granulated sugar, pasteurizing, cooling, adding a pure lactic acid bacteria starter, and then carrying out heat preservation and fermentation.
In recent years, as the components of distiller's grains are intensively studied, the use of distiller's grains for producing organic fertilizers, protein feeds, edible fungi, vinegar and the like has been studied, but the whole of distiller's grains cannot be converted into huge distiller's grains resources. Therefore, vinasse resources are deeply excavated and combined with traditional yogurt food to develop fermented glutinous rice yogurt products, and references are provided for improvement of the additional value of fermented glutinous rice and further comprehensive utilization.
Disclosure of Invention
One of the purposes of the invention is to provide fermented glutinous rice yoghurt which has uniform tissue state, bright color, unique flavor, strong flavor of fermented glutinous rice and dairy products, thick mouthfeel, proper sour and sweet taste, long aftertaste and rich nutritive value.
The invention also aims to provide the preparation method of the fermented glutinous rice yoghurt, which has simple process and is convenient to adjust.
The scheme adopted by the invention for realizing one of the purposes is as follows: fermented glutinous rice yogurt comprises the following raw materials in percentage by mass: 4 to 6 percent of rice wine brewed, 12 to 14 percent of skim milk powder, 6 to 8 percent of white granulated sugar, 10 to 12 percent of yoghurt, 0.2 to 0.4 percent of xanthan gum, 0.1 to 0.2 percent of carboxymethyl cellulose and the balance of purified water.
The second scheme adopted by the invention for achieving the purpose is as follows: the preparation method of the fermented glutinous rice yogurt comprises the following steps:
(1) pulping, filtering and grinding the rice wine fermented glutinous rice and part of purified water according to a certain mass ratio to obtain a clear and uniform solution, and adjusting the pH value of the solution to be acidic to obtain fermented glutinous rice juice;
(2) uniformly mixing the skim milk powder, the white granulated sugar, the xanthan gum and the carboxymethyl cellulose, adding a proper amount of purified water at 60 ℃ to fully dissolve the mixture, adding the fermented glutinous rice juice obtained in the step (1), uniformly stirring, adding the rest purified water, and uniformly mixing;
(3) preheating the solution prepared in the step (2) to a certain temperature, and continuously homogenizing to fully crush, refine and emulsify large-particle substances such as fat particles in the material without layering to obtain a mixture;
(4) pasteurizing the mixture obtained in the step (3) at 75-80 ℃ for 20-30min, and cooling to a certain temperature after sterilization;
(5) and (3) under an aseptic condition, dissolving the yogurt in the mixed material obtained in the step (4), uniformly stirring to form a uniform mixed solution, placing the uniform mixed solution in a 42 ℃ fermentation box, performing heat preservation fermentation for 6-8h until the titration acidity is 70-75 DEG T, then storing at 0-4 ℃, and then checking the physicochemical indexes, the number of microorganisms and lactic acid bacteria of the product and obtaining a finished product after the product is qualified.
Preferably, in the step (1), the mass ratio of the rice wine fermented glutinous rice to the purified water is as follows: 2:3-3:4.
Preferably, in the step (1), the pH value of the solution is adjusted to 3.8-4.0 by using baking soda to obtain fermented glutinous rice juice.
Preferably, in the step (3), the solution prepared in the step (2) is preheated to 45-50 ℃.
Preferably, in the step (4), the sterilized mixture is cooled to 45 ℃.
Preferably, in the step (5), the physicochemical indexes of the product are as follows: the fat content is more than or equal to 3g/100g, and the protein content is more than or equal to 2.9g/100 g; the microorganism indexes are as follows: lactic acid bacteria of 1X 10 or more6CFU/g, coliform group<10CFU/g, and pathogenic bacteria such as mould, staphylococcus aureus, salmonella and the like cannot be detected.
The invention has the following advantages and beneficial effects: 1. the invention uses rice wine to prepare flavored yogurt, enriches the varieties of dairy products on the market, improves the added value of vinasse and the comprehensive utilization of vinasse resources, and is beneficial to the sustainable development of wine-making enterprises;
2. the preparation method of the invention uses the rice wine lees to prepare the flavored yogurt, and the prepared fermented glutinous rice lactic acid has uniform tissue state, bright color, unique flavor, strong flavor of fermented glutinous rice and dairy products, thick mouthfeel, proper sour and sweet taste, long aftertaste and rich nutritive value.
Detailed Description
The following examples are provided to further illustrate the present invention for better understanding, but the present invention is not limited to the following examples.
In the examples of the present invention, the yogurt used was commercially available yogurt.
Example one:
step one, preparing fermented glutinous rice juice: adding the low-temperature preserved rice wine and part of raw material purified water into a pulping cup according to the mass ratio of 2:3, starting up for pulping, placing in a refrigerator for low-temperature clarification for 3 hours after pulping, filtering the low-temperature clarified rice wine juice by using 20-mesh gauze, grinding for 3 times by using colloid to obtain clarified and uniform rice wine juice, and finally adjusting the pH value to 3.8-4.0 by using an edible baking soda solution for later use;
step two, after uniformly mixing 12% of skim milk powder, 6% of white granulated sugar, 0.2% of xanthan gum and 0.1% of carboxymethyl cellulose, adding 50% of purified water preheated to 60 ℃ while stirring, after fully dissolving, slowly adding the fermented glutinous rice juice obtained in the step one, stirring uniformly, adding the rest 11.7% of purified water at room temperature, and uniformly mixing;
step three, homogenizing: preheating the prepared solution to 45 ℃, continuously homogenizing by a homogenizer, and controlling the homogenizing pressure at 20MPa, so that large granular substances such as fat particles and the like in the material are fully crushed, refined and emulsified without layering;
step four, sterilization and cooling: pasteurizing the mixture at 75-80 deg.C/20-30 min to kill pathogenic bacteria and most bacteria, and rapidly cooling to 45 deg.C;
step five, fermentation: adding 10% of commercially available yogurt into the above mixture cooled to 45 deg.C under aseptic condition, stirring well to obtain a uniform mixed solution, pouring into a glass fermentation tank, sealing, fermenting in a 42 deg.C fermentation tank under heat preservation for 6-8 hr until the titer acidity is 70 ° T, and storing at 0-4 deg.C;
step six, inspection and finished product production: the product is stored in a refrigerating chamber at the temperature of 0-4 ℃ for 24 h. The detection shows that the fat content in the physical and chemical indexes of the product is 3.2g/100g, and the protein content is 3.5g/100 g; lactobacillus 2.1 × 10 in microorganism index6CFU/g, coliform group 8CFU/g, mould, staphylococcus aureus and salmonella and other pathogenic bacteria: it was not detected.
Example two:
step one, preparing fermented glutinous rice juice: adding the rice wine fermented glutinous rice preserved at low temperature and part of raw material purified water into a pulping cup according to a ratio of 5:7, starting pulping, placing in a refrigerator for low-temperature clarification for 2 hours after pulping, filtering the fermented glutinous rice juice clarified at low temperature by using a 20-mesh gauze, grinding for 2 times by using colloid to obtain clarified and uniform rice wine fermented glutinous rice juice, and finally adjusting the pH value to 3.8-4.0 by using an edible baking soda solution for later use;
step two, mixing and blending: uniformly mixing 13% of skimmed milk powder, 7% of white granulated sugar, 0.3% of xanthan gum and 0.15% of carboxymethyl cellulose, adding 50% of purified water preheated to 60 ℃, stirring while fully dissolving, slowly adding the fermented glutinous rice juice obtained in the first step, stirring uniformly, adding the rest 6.55% of purified water at room temperature, and uniformly mixing;
step three, homogenizing: preheating the prepared solution to 48 ℃, continuously homogenizing by a homogenizer, and controlling the homogenizing pressure at 20MPa, so that large granular substances such as fat particles and the like in the material are fully crushed, refined and emulsified without layering;
step four, sterilization and cooling: pasteurizing the mixture at 75-80 deg.C/20-30 min to kill pathogenic bacteria and most bacteria, and rapidly cooling to 45 deg.C;
adding 11% of commercially available yogurt into the mixed material cooled to 45 ℃ under the aseptic condition, fully and uniformly stirring to form a uniform mixed solution, filling the mixed solution into a glass fermentation tank, sealing the glass fermentation tank, putting the glass fermentation tank into a 42 ℃ fermentation tank, carrying out heat preservation and fermentation for 6-8 hours until the titration acidity is 74 DEG T, and storing at 0-4 ℃;
step six, inspection and finished product production: the product is stored in a refrigerating chamber at the temperature of 0-4 ℃ for 24 h. The detection shows that the fat content in the physical and chemical indexes of the product is 3.5g/100g, and the protein content is 3.8g/100 g; lactobacillus 1.8X 10 in microorganism index6CFU/g, coliform 9CFU/g, pathogenic bacteria such as mould, staphylococcus aureus and salmonella: it was not detected.
Example three:
step one, preparing fermented glutinous rice juice: adding the rice wine fermented glutinous rice preserved at low temperature and part of raw material purified water into a pulping cup according to the ratio of 3:4, starting to pulp, placing in a refrigerator for low-temperature clarification for 4 hours after pulping, filtering the fermented glutinous rice juice clarified at low temperature by using 20-mesh gauze, grinding for 4 times by using colloid to obtain clarified and uniform rice wine fermented glutinous rice juice, and finally adjusting the pH value to 3.8-4.0 by using an edible baking soda solution for later use;
step two, mixing and blending: uniformly mixing 14% of skimmed milk powder, 8% of white granulated sugar, 0.4% of xanthan gum and 0.2% of carboxymethyl cellulose, adding 50% of purified water preheated to 60 ℃, stirring while fully dissolving, slowly adding the fermented glutinous rice juice obtained in the first step, stirring uniformly, adding the rest 1.4% of purified water at room temperature, and uniformly mixing;
step three, homogenizing: preheating the prepared solution to 45-50 ℃, and continuously homogenizing by a homogenizer, wherein the homogenizing pressure is controlled at 20MPa, so that large granular substances such as fat particles and the like in the material are fully crushed, refined and emulsified without layering;
step four, sterilization and cooling: pasteurizing the mixture at 75-80 deg.C/20-30 min to kill pathogenic bacteria and most bacteria, and rapidly cooling to 45 deg.C;
adding 12% of commercially available yogurt into the mixed material cooled to 45 ℃ under the aseptic condition, fully and uniformly stirring to form a uniform mixed solution, filling the mixed solution into a glass fermentation tank, sealing the glass fermentation tank, putting the glass fermentation tank into a 42 ℃ fermentation tank, carrying out heat preservation and fermentation for 6-8 hours until the titration acidity is 75 DEG T, and storing at 0-4 ℃;
step six, inspection and finished product production: the product is stored in a refrigerating chamber at the temperature of 0-4 ℃ for 24 h. The detection shows that the fat content in the physical and chemical indexes of the product is 3.3g/100g, and the protein content is 3.6g/100 g; lactobacillus 1.6X 10 in microorganism index6CFU/g, coliform 6CFU/g, pathogenic bacteria such as mould, staphylococcus aureus and salmonella: it was not detected.
While the foregoing is directed to the preferred embodiment of the present invention, other and further embodiments of the invention may be devised without departing from the basic scope thereof, and the scope thereof is determined by the claims that follow.
Claims (7)
1. The fermented glutinous rice yogurt is characterized by comprising the following raw materials in percentage by mass: 4 to 6 percent of rice wine brewed, 12 to 14 percent of skim milk powder, 6 to 8 percent of white granulated sugar, 10 to 12 percent of yoghurt, 0.2 to 0.4 percent of xanthan gum, 0.1 to 0.2 percent of carboxymethyl cellulose and the balance of purified water.
2. A method for preparing fermented glutinous rice yogurt according to claim 1, comprising the steps of:
(1) pulping, filtering and grinding the rice wine fermented glutinous rice and part of purified water according to a certain mass ratio to obtain a clear and uniform solution, and adjusting the pH value of the solution to be acidic to obtain fermented glutinous rice juice;
(2) uniformly mixing the skim milk powder, the white granulated sugar, the xanthan gum and the carboxymethyl cellulose, adding a proper amount of purified water at 60 ℃ to fully dissolve the mixture, adding the fermented glutinous rice juice obtained in the step (1), uniformly stirring, adding the rest purified water, and uniformly mixing;
(3) preheating the solution prepared in the step (2) to a certain temperature, and continuously homogenizing to fully crush, refine and emulsify large-particle substances such as fat particles in the material without layering to obtain a mixture;
(4) pasteurizing the mixture obtained in the step (3) at 75-80 ℃ for 20-30min, and cooling to a certain temperature after sterilization;
(5) and (3) under an aseptic condition, dissolving the yogurt in the mixed material obtained in the step (4), uniformly stirring to form a uniform mixed solution, placing the uniform mixed solution in a 42 ℃ fermentation box, performing heat preservation fermentation for 6-8h until the titration acidity is 70-75 DEG T, then storing at 0-4 ℃, and then checking the physicochemical indexes, the number of microorganisms and lactic acid bacteria of the product and obtaining a finished product after the product is qualified.
3. The method for preparing fermented glutinous rice yogurt according to claim 2, characterized in that: in the step (1), the mass ratio of the rice wine fermented glutinous rice to the purified water is as follows: 2:3-3:4.
4. The method for preparing fermented glutinous rice yogurt according to claim 2, characterized in that: in the step (1), adjusting the pH value of the solution to 3.8-4.0 by using baking soda to obtain fermented glutinous rice juice.
5. The method for preparing fermented glutinous rice yogurt according to claim 2, characterized in that: in the step (3), the solution prepared in the step (2) is preheated to 45-50 ℃.
6. The method for preparing fermented glutinous rice yogurt according to claim 2, characterized in that: and (4) sterilizing and cooling to 45 ℃.
7. The method for preparing fermented glutinous rice yogurt according to claim 2, characterized in that: in the step (5), the physical and chemical indexes of the product are as follows: the fat content is more than or equal to 3g/100g, and the eggsWhite matter is more than or equal to 2.9g/100 g; the microorganism indexes are as follows: lactic acid bacteria of 1X 10 or more6CFU/g, coliform group<10CFU/g, and pathogenic bacteria such as mould, staphylococcus aureus, salmonella and the like cannot be detected.
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| CN201911053980.0A CN110999966A (en) | 2019-10-31 | 2019-10-31 | Fermented glutinous rice yogurt and preparation method thereof |
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|---|---|---|---|---|
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| JPH05184291A (en) * | 1992-01-10 | 1993-07-27 | Morinaga Milk Ind Co Ltd | Production of fermented milk |
| CN1663433A (en) * | 2005-03-14 | 2005-09-07 | 北京得昊力新科技发展有限公司 | Yoghurt and rice wine composite milk and its manufacturing method |
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2019
- 2019-10-31 CN CN201911053980.0A patent/CN110999966A/en active Pending
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|---|---|---|---|---|
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| CN104381449A (en) * | 2014-12-11 | 2015-03-04 | 光明乳业股份有限公司 | Yogurt containing fermented glutinous rice and fruit granules and preparation method of yogurt |
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| Title |
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Application publication date: 20200414 |