CN111202127A - Preparation method of yogurt-dissolved beans with double-layer structure and increased taste and yield - Google Patents
Preparation method of yogurt-dissolved beans with double-layer structure and increased taste and yield Download PDFInfo
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- CN111202127A CN111202127A CN202010129737.9A CN202010129737A CN111202127A CN 111202127 A CN111202127 A CN 111202127A CN 202010129737 A CN202010129737 A CN 202010129737A CN 111202127 A CN111202127 A CN 111202127A
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- yogurt
- double
- parts
- layer structure
- yoghourt
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- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 36
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 125
- 235000013618 yogurt Nutrition 0.000 claims abstract description 61
- 238000007710 freezing Methods 0.000 claims abstract description 32
- 230000008014 freezing Effects 0.000 claims abstract description 32
- 239000006071 cream Substances 0.000 claims abstract description 29
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 26
- 239000007888 film coating Substances 0.000 claims abstract description 21
- 238000009501 film coating Methods 0.000 claims abstract description 21
- 239000006041 probiotic Substances 0.000 claims abstract description 14
- 235000018291 probiotics Nutrition 0.000 claims abstract description 14
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 13
- 238000004108 freeze drying Methods 0.000 claims abstract description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 claims abstract description 13
- 229960003451 lactitol Drugs 0.000 claims abstract description 13
- 235000010448 lactitol Nutrition 0.000 claims abstract description 13
- 239000000832 lactitol Substances 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 230000000529 probiotic effect Effects 0.000 claims abstract description 13
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 13
- 239000011718 vitamin C Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims description 54
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000010438 heat treatment Methods 0.000 claims description 12
- 238000001746 injection moulding Methods 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 8
- 239000012257 stirred material Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims 10
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000000126 substance 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
-
- 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
- A23C2200/00—Special features
Abstract
The invention discloses a preparation method of yoghourt-dissolved bean with double-layer structure and increased taste and yield, which comprises the following raw materials in parts by weight: 80-100 parts of yoghourt, 30-50 parts of animal cream, 7-10 parts of fruit and vegetable concentrated juice, 3-6 parts of lactitol, 5-8 parts of white granulated sugar, 0.05-0 part of vitamin C and 0.005-0.01 part of probiotic powder; the preparation method comprises the following steps: processing the external material raw materials, injecting the processed external material raw materials into the inner layer of a mold to form a material film coating, and putting the mold into a freezing chamber for freezing; and then, processing the raw materials of the inner material, injecting the processed raw materials into a frozen material film coating in a mold, then putting the mold into a freezing chamber for freezing, and finally freeze-drying to prepare the yogurt dissolving bean. The yoghourt dissolving bean has a double-layer structure, has the advantages of good instant property and low product breakage rate, is convenient to transport and sell at a later stage, and improves the product quality and competitiveness of the yoghourt dissolving bean.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a preparation method of yogurt-dissolved beans with a double-layer structure and improved taste and yield.
Background
Among the existing yoghourt bean-dissolving products, the yoghourt bean-dissolving products which are good in instant solubility and soft in taste are often low in compactness, high in damage rate, poor in yield and high in cost in production, transportation and sale. The yogurt dissolved beans with high hardness and low breakage rate have the defects of poor mouthfeel, more insoluble substances, poor solubility and the like.
Disclosure of Invention
The invention aims to provide a preparation method of yoghourt-dissolved bean with a double-layer structure and increased mouthfeel and yield, which is used for solving the defects that the conventional yoghourt-dissolved bean cannot simultaneously have good instant property and low product breakage rate, so that the product quality and competitiveness of the yoghourt-dissolved bean are improved.
In order to achieve the purpose, the invention adopts the following technical scheme:
the yogurt dissolved bean with a double-layer structure and increased mouthfeel and yield comprises the following raw materials in parts by weight:
80-100 parts of yoghourt;
30-50 parts of animal cream;
7-10 parts of fruit and vegetable concentrated juice;
3-6 parts of lactitol;
5-8 parts of white granulated sugar;
0.05-0.1 part of vitamin C;
0.005-0.01 part of probiotic powder.
The preparation method of the yogurt dissolved beans with the double-layer structure and the improved taste and the improved yield comprises the following steps:
1) preparing an external material:
1-1) mixing the fruit and vegetable concentrated juice, lactitol and vitamin C, and uniformly stirring by using a stirrer to obtain a material A;
1-2) taking part of yoghourt and part of animal cream, and heating and uniformly stirring the yoghourt and the animal cream in a water bath at 38-42 ℃ by using a stirrer to obtain a material B;
1-3) adding the material B into the material A, uniformly stirring by using a stirrer, and then homogenizing by using a homogenizer to obtain an external material.
2) And (3) external material injection molding: injecting the external material into the inner layer of the mold by using a material injector to form a material film coating, and then putting the mold into a freezing chamber for freezing;
3) preparing an inner material: heating and stirring the rest yogurt, animal cream, white granulated sugar and probiotic powder in water bath at 38-42 ℃, uniformly mixing, and homogenizing the stirred material by using a homogenizer to obtain an inner material;
4) internal material injection molding: taking out the frozen mould after the external material is injected, confirming that the material film coating of the external material is frozen, injecting the internal material into the frozen material film coating in the mould by using an injection feeder, and then putting the mould into a freezing chamber for freezing;
5) freeze-drying: and (3) freeze-drying the frozen and molded material obtained in the step 4) to obtain the yogurt dissolved beans with double-layer structures and increased mouthfeel and yield.
In the step 1-1), the stirring speed is 500-700r/min, and the stirring time is 20-30 min.
In the step 1-2), the dosage of the yoghourt is 25-30% of the total weight of the yoghourt, and the dosage of the animal cream is 25-30% of the total weight of the animal cream.
In the step 1-2), the stirring speed is 200-400r/min, and the stirring time is 10-15 min.
In the step 1-3), the stirring speed is 6000-.
In the step 2), the thickness of the material film coating is 1.5-1.6 mm.
In the step 2), the freezing is performed at the temperature of minus 35 ℃ for 1 to 1.2 hours.
In the step 3), the stirring speed is 200-400r/min, the stirring time is 10-15min, and the homogenizing pressure is 10-13 mPa.
In the step 4), the freezing is performed at the temperature of minus 35 ℃ for 4 to 4.5 hours.
Compared with the prior art, the invention has the beneficial effects that: the prepared yoghourt dissolving bean has a double-layer structure, the outer layer is thin, but the hardness is high, the strength is high, the water solubility is good, the yoghourt dissolving bean can be quickly dissolved after entering the mouth, and the inner layer materials are exposed; the inner layer material has soft texture, thick and smooth mouthfeel and excellent dissolubility. The double-layer structure greatly reduces the breakage rate of the yoghourt-dissolving bean product, greatly improves the taste, and is beneficial to intestinal health by adding probiotics into the raw materials.
The yoghourt bean-dissolving product has the advantages of good instant property and low product breakage rate, is convenient to transport and sell at the later stage, and improves the product quality and the competitiveness of the yoghourt bean-dissolving product.
Detailed Description
Example 1
The preparation method of the yoghourt dissolving bean with double-layer structure and increased taste and yield comprises the following steps:
preparing the following raw materials in parts by weight:
90 parts of yoghourt;
40 parts of animal cream;
8.5 parts of fruit and vegetable concentrated juice;
4.5 parts of lactitol;
6.5 parts of white granulated sugar;
0.075 part of vitamin C;
0.0075 parts of probiotic powder.
The preparation method comprises the following steps:
1) preparing an external material:
1-1) mixing the fruit and vegetable concentrated juice, lactitol and vitamin C, and stirring for 25min at a stirring speed of 600r/min by using a stirrer to obtain a material A;
1-2) taking the yoghourt accounting for 25 percent of the total weight of the yoghourt and the animal cream accounting for 25 percent of the total weight of the animal cream, and heating and stirring for 12min in water bath at 40 ℃ at the stirring speed of 300r/min by using a stirrer to obtain a material B;
1-3) adding the material B into the material A, stirring for 20min at a stirring speed of 7000r/min by using a stirrer, and then homogenizing by using a homogenizer at a homogenizing pressure of 12 mPa to obtain an external material;
2) and (3) external material injection molding: injecting the external material into the inner layer of the mold by using a material injector to form a material film coating with the thickness of 1.5mm, and then putting the mold into a freezing chamber at 35 ℃ below zero for freezing for 1 h;
3) preparing an inner material: heating and stirring the rest yogurt, animal cream, white granulated sugar and probiotic powder in a water bath at 40 ℃ at a stirring speed of 300r/min for 12min, and homogenizing the stirred material by using a homogenizer at a homogenizing pressure of 12 mPa to obtain an inner material;
4) internal material injection molding: taking out the frozen mould after the external material is injected, confirming that the material film coating of the external material is frozen, injecting the internal material into the frozen material film coating in the mould by using a material injector, and then putting the mould into a freezing chamber with the temperature of 35 ℃ below zero for freezing for 4 hours;
5) freeze-drying: and (3) freeze-drying the frozen and molded material obtained in the step 4) to obtain the yogurt dissolved beans with double-layer structures and increased mouthfeel and yield.
Example 2
The preparation method of the yoghourt dissolving bean with double-layer structure and increased taste and yield comprises the following steps:
preparing the following raw materials in parts by weight:
80 parts of yoghourt;
35 parts of animal cream;
7 parts of fruit and vegetable concentrated juice;
3 parts of lactitol;
5 parts of white granulated sugar;
0.05 part of vitamin C;
0.005 part of probiotic powder.
The preparation method comprises the following steps:
1) preparing an external material:
1-1) mixing the fruit and vegetable concentrated juice, lactitol and vitamin C, and stirring for 30min at a stirring speed of 500r/min by using a stirrer to obtain a material A;
1-2) taking the yoghourt accounting for 30 percent of the total weight of the yoghourt and the animal cream accounting for 25 percent of the total weight of the animal cream, and heating and stirring the mixture for-15 min in a water bath at 38 ℃ by using a stirrer at a stirring speed of 200r/min to obtain a material B;
1-3) adding the material B into the material A, stirring for 25min at a stirring speed of 6000r/min by using a stirrer, and then homogenizing by using a homogenizer at a homogenizing pressure of 10mPa to obtain an external material;
2) and (3) external material injection molding: injecting the external material into the inner layer of the mold by using a material injector to form a material film coating with the thickness of 1.6mm, and then putting the mold into a freezing chamber at 35 ℃ below zero for freezing for 1.2 h;
3) preparing an inner material: heating and stirring the rest yogurt, animal cream, white granulated sugar and probiotic powder in a water bath at 38 ℃ at a stirring speed of 200r/min for 15min, and homogenizing the stirred material by using a homogenizer at a homogenizing pressure of 10mPa to obtain an inner material;
4) internal material injection molding: taking out the frozen mould after the external material is injected, confirming that the material film coating of the external material is frozen, injecting the internal material into the frozen material film coating in the mould by using an injection feeder, and then putting the mould into a freezing chamber with the temperature of 35 ℃ below zero for freezing for 4.5 hours;
5) freeze-drying: and (3) freeze-drying the frozen and molded material obtained in the step 4) to obtain the yogurt dissolved beans with double-layer structures and increased mouthfeel and yield.
Example 3
The preparation method of the yoghourt dissolving bean with double-layer structure and increased taste and yield comprises the following steps:
preparing the following raw materials in parts by weight:
100 parts of yoghourt;
50 parts of animal cream;
10 parts of fruit and vegetable concentrated juice;
6 parts of lactitol;
8 parts of white granulated sugar;
0.1 part of vitamin C;
0.01 part of probiotic powder.
The preparation method comprises the following steps:
1) preparing an external material:
1-1) mixing the fruit and vegetable concentrated juice, lactitol and vitamin C, and stirring for 20min at a stirring speed of 700r/min by using a stirrer to obtain a material A;
1-2) taking the yoghourt accounting for 30 percent of the total weight of the yoghourt and the animal cream accounting for 25 percent of the total weight of the animal cream, and heating and stirring for 10min in a water bath at 42 ℃ at a stirring speed of 400r/min by using a stirrer to obtain a material B;
1-3) adding the material B into the material A, stirring for 15min at a stirring speed of 8000r/min by using a stirrer, and then homogenizing by using a homogenizer at a homogenizing pressure of 13mPa to obtain an external material;
2) and (3) external material injection molding: injecting the external material into the inner layer of the mold by using a material injector to form a material film coating with the thickness of 1.55mm, and then putting the mold into a freezing chamber at 35 ℃ below zero for freezing for 1 h;
3) preparing an inner material: heating and stirring the rest yogurt, animal cream, white granulated sugar and probiotic powder in 42 ℃ water bath at a stirring speed of 400r/min for 10min, and homogenizing the stirred material by using a homogenizer with the homogenizing pressure of 13mPa to obtain an inner material;
4) internal material injection molding: taking out the frozen mould after the external material is injected, confirming that the material film coating of the external material is frozen, injecting the internal material into the frozen material film coating in the mould by using a material injector, and then putting the mould into a freezing chamber with the temperature of 35 ℃ below zero for freezing for 4 hours;
5) freeze-drying: and (3) freeze-drying the frozen and molded material obtained in the step 4) to obtain the yogurt dissolved beans with double-layer structures and increased mouthfeel and yield.
Example 4
The preparation method of the yoghourt dissolving bean with double-layer structure and increased taste and yield comprises the following steps:
preparing the following raw materials in parts by weight:
95 parts of yoghourt;
45 parts of animal cream;
9 parts of fruit and vegetable concentrated juice;
5 parts of lactitol;
6 parts of white granulated sugar;
0.08 part of vitamin C;
0.008 parts of probiotic powder.
The preparation method comprises the following steps:
1) preparing an external material:
1-1) mixing the fruit and vegetable concentrated juice, lactitol and vitamin C, and stirring for 30min at a stirring speed of 600r/min by using a stirrer to obtain a material A;
1-2) taking the yoghourt accounting for 25 percent of the total weight of the yoghourt and the animal cream accounting for 25 percent of the total weight of the animal cream, and heating and stirring for 15min in water bath at 40 ℃ at the stirring speed of 400r/min by using a stirrer to obtain a material B;
1-3) adding the material B into the material A, stirring for 20min at a stirring speed of 6500r/min by using a stirrer, and then homogenizing by using a homogenizer at a homogenizing pressure of 12 mPa to obtain an external material;
2) and (3) external material injection molding: injecting the external material into the inner layer of the mold by using a material injector to form a material film coating with the thickness of 1.5mm, and then putting the mold into a freezing chamber at 35 ℃ below zero for freezing for 1 h;
3) preparing an inner material: heating and stirring the rest yogurt, animal cream, white granulated sugar and probiotic powder in a water bath at 40 ℃ at a stirring speed of 350r/min for 12min, and homogenizing the stirred material by using a homogenizer at a homogenizing pressure of 12 mPa to obtain an inner material;
4) internal material injection molding: taking out the frozen mould after the external material is injected, confirming that the material film coating of the external material is frozen, injecting the internal material into the frozen material film coating in the mould by using a material injector, and then putting the mould into a freezing chamber with the temperature of 35 ℃ below zero for freezing for 4 hours;
5) freeze-drying: and (3) freeze-drying the frozen and molded material obtained in the step 4) to obtain the yogurt dissolved beans with double-layer structures and increased mouthfeel and yield.
Claims (10)
1. The yogurt dissolving bean with double-layer structure and increased taste and yield is characterized in that: the raw materials comprise the following components in parts by weight:
80-100 parts of yoghourt;
30-50 parts of animal cream;
7-10 parts of fruit and vegetable concentrated juice;
3-6 parts of lactitol;
5-8 parts of white granulated sugar;
0.05-0.1 part of vitamin C;
0.005-0.01 part of probiotic powder.
2. The method for preparing the yogurt dissolved beans with the double-layer structure and the improved mouthfeel and yield as claimed in claim 1, wherein the method comprises the following steps: which comprises the following steps:
1) preparing an external material:
1-1) mixing the fruit and vegetable concentrated juice, lactitol and vitamin C, and uniformly stirring by using a stirrer to obtain a material A;
1-2) taking part of yoghourt and part of animal cream, and heating and uniformly stirring the yoghourt and the animal cream in a water bath at 38-42 ℃ by using a stirrer to obtain a material B;
1-3) adding the material B into the material A, uniformly stirring by using a stirrer, and then homogenizing by using a homogenizer to obtain an external material;
2) and (3) external material injection molding: injecting the external material into the inner layer of the mold by using a material injector to form a material film coating, and then putting the mold into a freezing chamber for freezing;
3) preparing an inner material: heating and stirring the rest yogurt, animal cream, white granulated sugar and probiotic powder in water bath at 38-42 ℃, uniformly mixing, and homogenizing the stirred material by using a homogenizer to obtain an inner material;
4) internal material injection molding: taking out the frozen mold after the external material is injected, injecting the internal material into the frozen material film coating in the mold by using a material injector, and then putting the mold into a freezing chamber for freezing;
5) freeze-drying: and (3) freeze-drying the frozen and molded material obtained in the step 4) to obtain the yogurt dissolved beans with double-layer structures and increased mouthfeel and yield.
3. The method for preparing the yogurt dissolved beans with the double-layer structure and the improved mouthfeel and yield according to claim 2, is characterized in that: in the step 1-1), the stirring speed is 500-700r/min, and the stirring time is 20-30 min.
4. The method for preparing the yogurt dissolved beans with the double-layer structure and the improved mouthfeel and yield according to claim 2, is characterized in that: in the step 1-2), the dosage of the yoghourt is 25-30% of the total weight of the yoghourt, and the dosage of the animal cream is 25-30% of the total weight of the animal cream.
5. The method for preparing the yogurt dissolved beans with the double-layer structure and the improved mouthfeel and yield according to claim 2, is characterized in that: in the step 1-2), the stirring speed is 200-400r/min, and the stirring time is 10-15 min.
6. The method for preparing the yogurt dissolved beans with the double-layer structure and the improved mouthfeel and yield according to claim 2, is characterized in that: in the step 1-3), the stirring speed is 6000-.
7. The method for preparing the yogurt dissolved beans with the double-layer structure and the improved mouthfeel and yield according to claim 2, is characterized in that: in the step 2), the thickness of the material film coating is 1.5-1.6 mm.
8. The method for preparing the yogurt dissolved beans with the double-layer structure and the improved mouthfeel and yield according to claim 2, is characterized in that: in the step 2), the freezing is performed at the temperature of minus 35 ℃ for 1 to 1.2 hours.
9. The method for preparing the yogurt dissolved beans with the double-layer structure and the improved mouthfeel and yield according to claim 2, is characterized in that: in the step 2), the stirring speed is 200-400r/min, the stirring time is 10-15min, and the homogenizing pressure is 10-13 mPa.
10. The method for preparing the yogurt dissolved beans with the double-layer structure and the improved mouthfeel and yield according to claim 2, is characterized in that: in the step 4), the freezing is performed at the temperature of minus 35 ℃ for 4 to 4.5 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010129737.9A CN111202127A (en) | 2020-02-28 | 2020-02-28 | Preparation method of yogurt-dissolved beans with double-layer structure and increased taste and yield |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010129737.9A CN111202127A (en) | 2020-02-28 | 2020-02-28 | Preparation method of yogurt-dissolved beans with double-layer structure and increased taste and yield |
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Family
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| CN202010129737.9A Pending CN111202127A (en) | 2020-02-28 | 2020-02-28 | Preparation method of yogurt-dissolved beans with double-layer structure and increased taste and yield |
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| CN (1) | CN111202127A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112753767A (en) * | 2020-12-31 | 2021-05-07 | 青岛超劲生物科技有限公司 | Processing technology of freeze-dried yogurt dissolved beans |
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| US5518740A (en) * | 1990-12-13 | 1996-05-21 | Innovative Freeze-Drying Products (Ifdp) N.V. | Process for the preparation of yogurt based freeze-dried foodstuffs having a solid shape, and products obtained by said process |
| JP2013081408A (en) * | 2011-10-07 | 2013-05-09 | Morinaga & Co Ltd | Method of manufacturing frozen dessert |
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| CN108112695A (en) * | 2017-12-04 | 2018-06-05 | 清谷田园食品有限公司 | A kind of preparation method of lyophilized fruits and vegetables nut corn yoghourt nutritive cube |
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2020
- 2020-02-28 CN CN202010129737.9A patent/CN111202127A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1989012407A1 (en) * | 1988-06-20 | 1989-12-28 | Innovative Freeze-Drying Products (Ifdp) N.V. | A process for preparing lyophilized foodstuffs in the solid state and having preferably predetermined geometrical shapes, of high nutritional value and ready to use, and the products so obtained |
| US5518740A (en) * | 1990-12-13 | 1996-05-21 | Innovative Freeze-Drying Products (Ifdp) N.V. | Process for the preparation of yogurt based freeze-dried foodstuffs having a solid shape, and products obtained by said process |
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| CN105941624A (en) * | 2016-04-20 | 2016-09-21 | 福建欧瑞园食品有限公司 | Vacuum freeze-dried fruit-vegetable powder yoghurt and preparation method thereof |
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| CN106819105A (en) * | 2016-12-19 | 2017-06-13 | 福建美食品有限公司 | Vacuum freeze drying milk calcium milk beans and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112753767A (en) * | 2020-12-31 | 2021-05-07 | 青岛超劲生物科技有限公司 | Processing technology of freeze-dried yogurt dissolved beans |
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Application publication date: 20200529 |