CN110999972A - Double-protein yoghourt and preparation method thereof - Google Patents
Double-protein yoghourt and preparation method thereof Download PDFInfo
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- CN110999972A CN110999972A CN201911347374.XA CN201911347374A CN110999972A CN 110999972 A CN110999972 A CN 110999972A CN 201911347374 A CN201911347374 A CN 201911347374A CN 110999972 A CN110999972 A CN 110999972A
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- A—HUMAN NECESSITIES
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- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
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Abstract
The invention belongs to the technical field of dairy products, and particularly relates to a double-protein yoghourt, which comprises the following raw materials in parts by weight: 900-905 parts of raw milk, 60-80 parts of white granulated sugar, 3-8 parts of whey protein powder, 5-9 parts of concentrated milk protein powder, 1-3 parts of nutrients, 1-3 parts of functional powder and a leavening agent. The protein content of the yoghourt provided by the invention is improved to two times of the national standard, and reaches more than 4.6%, the fat is reduced by about 50% compared with the common yoghourt, the yoghourt has mellow taste and high nutritive value; and can maintain the mouthfeel, state and product shelf life stability of the yogurt without food additives.
Description
Technical Field
The invention belongs to the technical field of dairy products, and particularly relates to double-protein yoghourt and a preparation method thereof.
Background
The dairy product has high nutritive value, and the milk protein is easy to digest and be absorbed by human body. The yoghourt is a product prepared by fermenting raw milk serving as a raw material by using lactic acid bacteria, and not only retains all the nutrition of the milk, but also contains a large amount of lactic acid and active lactic acid bacteria beneficial to human health. The yoghourt is very popular with consumers as a food with high nutrition and health care value. With the continuous improvement of the living standard of people in China, people want to obtain health more and more, the structure of dairy products is changing qualitatively, the requirement of consumers on protein intake is higher, and the corresponding fat content is expected to be reduced. Many consumers are very sensitive to fat intake and the demand for low fat, low calorie dairy products is increasing. Although low-fat yogurt products in dairy products can reduce the intake of fat by people, the low-fat yogurt is generally thin in structure, unsmooth in taste, insufficient in flavor and low in consumer acceptance due to lack of curding and slipping effects of fat. In addition, most of other low-fat high-protein yogurts in the market at present have the defects of insufficient flavor, common nutrition and less varieties. And the more kinds of raw materials for preparing the yoghourt are, the more complicated the mutual influence is, the more troublesome the matching is, and the more difficult the coordination is. Moreover, because the raw materials are complex, the production process is directly complex, and sometimes, in order to match with the updating of the raw materials, a new more suitable process method needs to be found even on the basis of the traditional process, or brand new production equipment needs to be manufactured, so that huge losses are caused in manpower and material resources. Another problem that is easily caused by the complex raw materials is the reduced stability of the yogurt, such as whey separation, delamination and the like, and the shelf life and shelf life may also be affected.
Therefore, it is very challenging to prepare low-fat high-protein yogurt which meets the requirements of flavor, taste, nutrition, stability, convenience in production process and the like.
Disclosure of Invention
The invention aims to overcome the defects of the prior art, adapt to practical development and provide double-protein yoghourt and a preparation method thereof.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
the double-protein yoghourt comprises the following raw materials in parts by weight: 900-905 parts of raw milk, 60-80 parts of white granulated sugar, 3-8 parts of whey protein powder, 5-9 parts of concentrated milk protein powder, 1-3 parts of nutrients and 1-3 parts of functional powder.
Preferably, the whey protein powder is one or more of WPC-80, WPC-34 and WPC-30.
Preferably, the concentrated milk protein powder is one or two of MPC-70, MPC-80, MPC-50, MPC-65 and MPC-45.
Preferably, the concentrated milk protein powder is MPC-45 and MPC-70 in a mass ratio of (3-5): 1 or MPC-50 and MPC-65 in a mass ratio of (2-4): 1.
Preferably, the nutrient comprises the combination of one or more of VC, VD3, milk calcium, ferrous fumarate, compound sodium selenite and zinc gluconate and casein phosphopeptide.
Preferably, the nutrients comprise VC, ferrous fumarate, compound sodium selenite, zinc gluconate and casein phosphopeptide in a mass ratio of (1-2) to (2-3) to (1-2) 1.
Preferably, the functional powder is prepared by combining fructus phyllanthi, passionflower and elaeagnus conferta in a mass ratio of (5-7) to (2-3) to (1-2).
Preferably, the preparation method of the functional powder comprises the following steps: submerging and soaking the cleaned fructus phyllanthi, passionflower and elaeagnus conferta in food-grade white vinegar for 12-24 hours, decocting at 80-90 ℃ for 1-3 hours, rapidly cooling to 3-5 ℃, refrigerating and leaching for 3-5 hours, spray drying, and grinding into powder;
spray drying conditions: the air inlet temperature is controlled to be 120-140 ℃, the air outlet temperature is controlled to be 100-110 ℃, and the feeding speed is 2-3 ml/min.
Preferably, the amount of the leavening agent is 50-200U per 1000kg of raw materials, and the leavening agent is a combination of Lactobacillus delbrueckii subsp.
The preparation method of the double-protein yoghourt comprises the following steps:
(1) weighing white granulated sugar, whey protein powder and concentrated milk protein powder according to the formula, and uniformly mixing for later use;
(2) pumping 2/3 formula amount raw milk into a batching tank through a pipeline, heating to 55-65 ℃, starting stirring, slowly adding the mixed raw materials in the step (1), and uniformly mixing and stirring until the raw milk is dissolved;
(3) starting a circulating pump to enable the feed liquid in the material mixing tank to be subjected to shearing circulation, wherein the shearing circulation time is 10-20 min, and then pumping the feed liquid into a buffer tank;
(4) homogenizing the feed liquid obtained in the step (3) at high pressure, wherein the homogenizing temperature is 55-60 ℃, the secondary pressure is 20-40 bar, and the primary pressure is 180-200 bar;
(5) cooling the homogenized feed liquid obtained in the step (4) to below 10 ℃, pumping the feed liquid into a quantitative tank, adding the rest 1/3 formula amount of raw milk, and stirring for 10-15 min;
(6) pasteurizing the ingredient milk obtained in the step (5), and keeping the pasteurization at 95 +/-2 ℃ for 5 min;
(7) cooling the sterilized auxiliary milk to 41-44 ℃, inoculating a leavening agent, fermenting in a tank, taking the condition that the acidity of the auxiliary milk in the tank is 72-78 DEG T, stirring and demulsifying for 2-4 min after finishing the fermentation, and cooling to 16-25 ℃;
(8) pumping the fermented milk obtained in the step (7) into a high-level tank, stirring for 2-4 min, filling, sealing, and storing at 2-6 ℃.
Compared with the prior art, the protein content of the yoghourt provided by the invention is increased to twice of the national standard, and reaches more than 4.6%, the fat is reduced by about 50% compared with the common yoghourt, the yoghourt has mellow taste and high nutritive value; and the mouthfeel, the state and the stability of the yoghourt in the shelf life can be maintained without food additives; the nutrient substances such as vitamins, dietary fibers and other trace elements of the yoghourt are greatly increased, and the nutritive value of the yoghourt is remarkably improved; in addition, the yogurt has high milk solids, strong yogurt curding capacity, high water holding capacity, excellent rheological properties such as firmness and viscosity, can effectively prevent whey from separating out, overcomes the problem that the existing low-fat yogurt has thin or greasy and fat mouthfeel, and has fresh, smooth and creamy fine and smooth mouthfeel. The yoghourt product is prepared, no whey is separated out after the yoghourt product is placed for 1 week, and the lactobacillus is detected to be more than or equal to 1 multiplied by 106CFU/g, coliform group is less than 1CFU/g, mould and yeast are less than 10CFU/g, and pathogenic bacteria are not detected.
Detailed Description
The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. 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 raw material criteria and their sources are as follows:
1. raw milk, which meets the raw milk purchasing standard of China, Guangming Dairy industry GmbH;
2. white granulated sugar, which meets the GB317-2006 first-level standard, Beijing sugar industry Co., Ltd;
3. whey protein powders WPC-80, WPC-34 and WPC-30, Daiha milk products (Shanghai) Co., Ltd;
4. concentrated milk protein powder MPC-80, MPC-50 and MPC-45, Hengyuansheng commercial products (Shanghai) Co., Ltd.;
5. concentrated milk protein powders MPC-70 and MPC-65, Danish Alla food materials Co., Ltd;
VC, VD3, milk calcium, ferrous fumarate, compound sodium selenite, zinc gluconate and casein phosphopeptide, and is food grade Shenzhen Hensheng Biotech Limited.
7. Fructus Phyllanthi, herba Passiflorae Caeruleae and Elaeagnus conferta are picked up fresh, pesticide residue is removed, cleaned and wiped dry.
8. A type YF-L712 starter, freeze-dried concentrated powder, containing Lactobacillus delbrueckii subsp.Bulgaricus, Streptococcus thermophilus, Lactobacillus helveticus (Lactobacillus helveticus), Danisco (China) Limited;
all the raw materials are purchased through a conventional market way, and the performance indexes of all the raw materials meet the requirements of relevant quality standards.
Example 1
The double-protein yoghourt comprises the following raw materials in parts by weight: 902.5 parts of raw milk, 80.5 parts of white granulated sugar, 6 parts of whey protein powder, 7 parts of concentrated milk protein powder, 2 parts of nutrients and 2 parts of functional powder.
The whey protein powder is WPC-34, the concentrated milk protein powder is MPC-45 and MPC-70 in a mass ratio of 4:1, the nutrients are VC, ferrous fumarate, compound sodium selenite, zinc gluconate and casein phosphopeptides in a mass ratio of 1:2:2:2:1, and the functional powder is prepared by combining fructus phyllanthi, passion flower and elaeagnus conferta in a mass ratio of 6:3: 2.
The preparation method of the functional powder comprises the following steps: soaking cleaned fructus Phyllanthi, herba Passiflorae Caeruleae and Elaeagnus conferta in food-grade white vinegar for 18 hr, decocting at 85 deg.C for 2 hr, rapidly cooling to 4 deg.C, cold preserving, leaching for 4 hr, spray drying, and grinding into powder;
spray drying conditions: the air inlet temperature is controlled to be 130 ℃, the air outlet temperature is controlled to be 105 ℃, and the feeding speed is 2.5 ml/min.
The amount of the starter is 125U per 1000kg of the raw material, and the starter is the combination of Lactobacillus delbrueckii subsp.
The preparation method of the double-protein yoghourt comprises the following steps:
(1) weighing white granulated sugar, whey protein powder and concentrated milk protein powder according to the formula, and uniformly mixing for later use;
(2) pumping 2/3 formula amount raw milk into a blending tank through a pipeline, heating to 60 ℃, starting stirring, slowly adding the mixed raw materials in the step (1), and uniformly mixing and stirring until the raw milk is dissolved;
(3) starting a circulating pump to enable the feed liquid in the material mixing tank to carry out shearing circulation, wherein the shearing circulation time is 15min, and then pumping the feed liquid into a buffer tank;
(4) homogenizing the feed liquid obtained in the step (3) at high pressure, wherein the homogenizing temperature is 58 ℃, the secondary pressure is 30bar, and the primary pressure is 190 bar;
(5) cooling the homogenized feed liquid obtained in the step (4) to 7 ℃, pumping the feed liquid into a quantitative tank, adding the rest 1/3 formula amount of raw milk, and stirring for 12 min;
(6) pasteurizing the ingredient milk obtained in the step (5), and keeping the pasteurization at 95 ℃ for 5 min;
(7) cooling the sterilized auxiliary milk to 42 ℃, inoculating a leavening agent, fermenting in a tank, taking the condition that the acidity of the auxiliary milk in the tank is 75 DEG T, stirring and demulsifying for 3min after finishing the fermentation, and cooling to 21 ℃;
(8) pumping the fermented milk obtained in the step (7) into a high-level tank, stirring for 3min, filling, sealing and storing at 4 ℃.
Example 2
The double-protein yoghourt comprises the following raw materials in parts by weight: 902.5 parts of raw milk, 80.5 parts of white granulated sugar, 6 parts of whey protein powder, 7 parts of concentrated milk protein powder, 2 parts of nutrients and 2 parts of functional powder.
The milk serum protein powder is WPC-80, the concentrated milk protein powder is MPC-50 and MPC-65 in a mass ratio of 3:1, the nutrients are VC, ferrous fumarate, compound sodium selenite, zinc gluconate and casein phosphopeptides in a mass ratio of 2:1:3:1:1, and the functional powder is prepared by combining fructus phyllanthi, passion flower and elaeagnus conferta in a mass ratio of 7:2: 2.
The preparation method of the functional powder comprises the following steps: submerging and soaking the cleaned fructus phyllanthi, passionflower and elaeagnus conferta in food-grade white vinegar for 24 hours, decocting at 90 ℃ for 1-3 hours, rapidly cooling to 5 ℃, refrigerating and leaching for 5 hours, spray drying, and grinding into powder;
spray drying conditions: the air inlet temperature is controlled to be 140 ℃, the air outlet temperature is controlled to be 110 ℃, and the feeding speed is 3 ml/min.
The amount of the starter is 200U per 1000kg of the raw material, and the starter is the combination of Lactobacillus delbrueckii subsp.
The preparation method of the double-protein yoghourt comprises the following steps:
(1) weighing white granulated sugar, whey protein powder and concentrated milk protein powder according to the formula, and uniformly mixing for later use;
(2) pumping 2/3 formula amount raw milk into a batching tank through a pipeline, heating to 65 ℃, starting stirring, slowly adding the mixed raw materials in the step (1), and uniformly mixing and stirring until the raw milk is dissolved;
(3) starting a circulating pump to enable the feed liquid in the material mixing tank to carry out shearing circulation, wherein the shearing circulation time is 20min, and then pumping the feed liquid into a buffer tank;
(4) homogenizing the feed liquid obtained in the step (3) at high pressure, wherein the homogenizing temperature is 60 ℃, the secondary pressure is 40bar, and the primary pressure is 200 bar;
(5) cooling the homogenized feed liquid obtained in the step (4) to 6 ℃, pumping the feed liquid into a quantitative tank, adding the rest 1/3 formula amount of raw milk, and stirring for 15 min;
(6) pasteurizing the ingredient milk obtained in the step (5), and keeping the pasteurization at 97 ℃ for 5 min;
(7) cooling the sterilized auxiliary milk to 44 ℃, inoculating a leavening agent, fermenting in a tank, taking the condition that the acidity of the auxiliary milk in the tank is 78 DEG T, stirring and demulsifying for 4min after finishing the fermentation, and cooling to 25 ℃;
(8) pumping the fermented milk obtained in the step (7) into a high-level tank, stirring for 4min, filling, sealing and storing at 6 ℃.
Example 3
The double-protein yoghourt comprises the following raw materials in parts by weight: 902.5 parts of raw milk, 80.5 parts of white granulated sugar, 6 parts of whey protein powder, 7 parts of concentrated milk protein powder, 2 parts of nutrients and 2 parts of functional powder.
The milk serum protein powder is WPC-30, the concentrated milk protein powder is MPC-80 and MPC-50 in a mass ratio of 3:2, the nutrients are VC, ferrous fumarate, compound sodium selenite, zinc gluconate and casein phosphopeptides in a mass ratio of 1:2:2: 1, and the functional powder is prepared by combining fructus phyllanthi, passion flower and elaeagnus conferta in a mass ratio of 5:3: 1.
The preparation method of the functional powder comprises the following steps: soaking cleaned fructus Phyllanthi, herba Passiflorae Caeruleae and Lac Caprae Seu Ovis in food-grade white vinegar for 12 hr, decocting at 80 deg.C for 1 hr, rapidly cooling to 3 deg.C, cold preserving, leaching for 3 hr, spray drying, and grinding into powder;
spray drying conditions: the air inlet temperature is controlled to be 120 ℃, the air outlet temperature is controlled to be 100 ℃, and the feeding speed is 2 ml/min.
Preferably, the amount of the leavening agent is 50-200U per 1000kg of raw materials, and the leavening agent is the combination of Lactobacillus delbrueckii subsp.
The preparation method of the double-protein yoghourt comprises the following steps:
(1) weighing white granulated sugar, whey protein powder and concentrated milk protein powder according to the formula, and uniformly mixing for later use;
(2) pumping 2/3 formula amount raw milk into a batching tank through a pipeline, heating to 55 ℃, starting stirring, slowly adding the mixed raw materials in the step (1), and uniformly mixing and stirring until the raw milk is dissolved;
(3) starting a circulating pump to enable the feed liquid in the material mixing tank to be subjected to shearing circulation, wherein the shearing circulation time is 10-20 min, and then pumping the feed liquid into a buffer tank;
(4) homogenizing the feed liquid obtained in the step (3) at high pressure, wherein the homogenizing temperature is 55 ℃, the secondary pressure is 20bar, and the primary pressure is 180 bar;
(5) cooling the homogenized feed liquid obtained in the step (4) to 5 ℃, pumping the feed liquid into a quantitative tank, adding the rest 1/3 formula amount of raw milk, and stirring for 10 min;
(6) pasteurizing the ingredient milk obtained in the step (5), and keeping the pasteurization at 93 ℃ for 5 min;
(7) cooling the sterilized auxiliary milk to 41 ℃, inoculating a leavening agent, fermenting in a tank, taking the condition that the acidity of the auxiliary milk in the tank is 72 DEG T, stirring and demulsifying for 2min after finishing the fermentation, and cooling to 16 ℃;
(8) pumping the fermented milk obtained in the step (7) into a high-level tank, stirring for 2min, filling, sealing and storing at 2 ℃.
Sensory evaluation
The yoghurts obtained in the embodiments 1-3 of the invention and the comparison example (205 g of original taste of Yilian mu xi Greek flavor yoghourt purchased in the market/box) have the same production date, are evaluated, adopt an anonymous scoring mode, respectively adopt three-digit codes, invite 10 experts with dairy product identification experience to evaluate and score 7 indexes of the state organization, smell, aftertaste, acid sweetness, dainty degree, viscosity and product satisfaction of the product, adopt a 100-score evaluation method, and the higher the score is, the more the score is close to the optimal characteristic of the product.
TABLE 1 sensory evaluation terms and criteria
TABLE 2 evaluation results
Stability test
The stability test of the yogurt obtained in example 1 in shelf life is shown in Table 3 below, and includes storage at room temperature (25-28 ℃) and storage at refrigeration (4-8 ℃).
TABLE 3 product stability test over shelf life
As can be seen from table 3, the product was able to maintain its stability over shelf life.
The yogurt prepared in the examples 1 to 3 and placed for 1 week is subjected to microbial detection, and the detection results are that lactic acid bacteria are not less than 1 × 106CFU/g, coliform group is less than 1CFU/g, mould and yeast are less than 10CFU/g, and pathogenic bacteria are not detected. The lactobacillus test standard is GB4789.35-2010 food safety national standard food microbiology test lactobacillus test, the escherichia coli test standard is GB4789.3-2010 food safety national standard food microbiology test coliform colony count, and the mould and yeast test standard is GB4789.15-2010 food safety national standard food microbiology test mould and yeast count.
The above embodiments are merely preferred embodiments of the present invention, and any simple modification, modification and substitution changes made to the above embodiments according to the technical spirit of the present invention are within the scope of the technical solution of the present invention.
Claims (10)
1. The double-protein yoghourt is characterized by comprising the following raw materials in parts by weight: 900-905 parts of raw milk, 60-80 parts of white granulated sugar, 3-8 parts of whey protein powder, 5-9 parts of concentrated milk protein powder, 1-3 parts of nutrients and 1-3 parts of functional powder.
2. The double protein yoghourt as claimed in claim 1, wherein the whey protein powder is one or more of WPC-80, WPC-34 and WPC-30.
3. A double protein yoghurt as claimed in claim 1 wherein the concentrated milk protein powder is one or both of MPC-70, MPC-80, MPC-50, MPC-65 and MPC-45.
4. The double-protein yoghourt as claimed in claim 3, wherein the concentrated milk protein powder is MPC-45 and MPC-70 in a mass ratio of (3-5): 1 or MPC-50 and MPC-65 in a mass ratio of (2-4): 1.
5. The double protein yoghourt as claimed in claim 1, wherein the nutrients comprise one or more of VC, VD3, milk calcium, ferrous fumarate, compound sodium selenite and zinc gluconate in combination with casein phosphopeptides.
6. The double-protein yoghourt as claimed in claim 5, wherein the nutrients comprise VC, ferrous fumarate, compound sodium selenite, zinc gluconate and casein phosphopeptide in a mass ratio of (1-2): (2-3): (1-2): 1.
7. The double-protein yoghourt as claimed in claim 1, wherein the functional powder is prepared by combining fructus phyllanthi, passion flower and elaeagnus conferta in a mass ratio of (5-7) to (2-3) to (1-2).
8. The double protein yogurt as claimed in claim 7, wherein the functional powder is prepared by the following steps: submerging and soaking the cleaned fructus phyllanthi, passionflower and elaeagnus conferta in white vinegar for 12-24 hours, decocting at 80-90 ℃ for 1-3 hours, rapidly cooling to 3-5 ℃, refrigerating and leaching for 3-5 hours, spray drying, and grinding into powder;
spray drying conditions: the air inlet temperature is controlled to be 120-140 ℃, the air outlet temperature is controlled to be 100-110 ℃, and the feeding speed is 2-3 ml/min.
9. The double-protein yoghourt as claimed in claim 1, wherein the amount of the leaven is 50-200U per 1000kg of raw materials, and the leaven is a combination of Lactobacillus delbrueckii subsp bulgaricus, Streptococcus thermophilus and Lactobacillus helveticus.
10. The method for preparing double protein yoghourt according to any one of claims 1-9, wherein the method comprises the following steps:
(1) weighing white granulated sugar, whey protein powder and concentrated milk protein powder according to the formula, and uniformly mixing for later use;
(2) pumping 2/3 formula amount raw milk into a batching tank through a pipeline, heating to 55-65 ℃, starting stirring, slowly adding the mixed raw materials in the step (1), and uniformly mixing and stirring until the raw milk is dissolved;
(3) starting a circulating pump to enable the feed liquid in the material mixing tank to be subjected to shearing circulation, wherein the shearing circulation time is 10-20 min, and then pumping the feed liquid into a buffer tank;
(4) homogenizing the feed liquid obtained in the step (3) at high pressure, wherein the homogenizing temperature is 55-60 ℃, the secondary pressure is 20-40 bar, and the primary pressure is 180-200 bar;
(5) cooling the homogenized feed liquid obtained in the step (4) to below 10 ℃, pumping the feed liquid into a quantitative tank, adding the rest 1/3 formula amount of raw milk, and stirring for 10-15 min;
(6) sterilizing the ingredient milk obtained in the step (5) at 95 +/-2 ℃ for 5 min;
(7) cooling the sterilized auxiliary milk to 41-44 ℃, inoculating a leavening agent, fermenting in a tank, taking the condition that the acidity of the auxiliary milk in the tank is 72-78 DEG T, stirring and demulsifying for 2-4 min after finishing the fermentation, and cooling to 16-25 ℃;
(8) pumping the fermented milk obtained in the step (7) into a high-level tank, stirring for 2-4 min, filling, sealing, and storing at 2-6 ℃.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114794234A (en) * | 2022-03-23 | 2022-07-29 | 北大荒完达山乳业股份有限公司 | Double-protein yoghourt and preparation method thereof |
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| CN101731332A (en) * | 2009-12-10 | 2010-06-16 | 内蒙古伊利实业集团股份有限公司 | Drinking yoghourt and making method thereof |
| CN104041589A (en) * | 2014-06-24 | 2014-09-17 | 光明乳业股份有限公司 | Low-fat and high-protein jam yogurt and preparation method of low-fat and high-protein jam yogurt |
| CN110200069A (en) * | 2019-05-23 | 2019-09-06 | 绿雪生物工程(深圳)有限公司 | A kind of preparation method of high-protein yoghourt |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731332A (en) * | 2009-12-10 | 2010-06-16 | 内蒙古伊利实业集团股份有限公司 | Drinking yoghourt and making method thereof |
| CN104041589A (en) * | 2014-06-24 | 2014-09-17 | 光明乳业股份有限公司 | Low-fat and high-protein jam yogurt and preparation method of low-fat and high-protein jam yogurt |
| CN110200069A (en) * | 2019-05-23 | 2019-09-06 | 绿雪生物工程(深圳)有限公司 | A kind of preparation method of high-protein yoghourt |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114794234A (en) * | 2022-03-23 | 2022-07-29 | 北大荒完达山乳业股份有限公司 | Double-protein yoghourt and preparation method thereof |
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