CN111406799A - Probiotics composition of fermentable soybean yoghourt and preparation process thereof - Google Patents
Probiotics composition of fermentable soybean yoghourt and preparation process thereof Download PDFInfo
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- CN111406799A CN111406799A CN202010183511.7A CN202010183511A CN111406799A CN 111406799 A CN111406799 A CN 111406799A CN 202010183511 A CN202010183511 A CN 202010183511A CN 111406799 A CN111406799 A CN 111406799A
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- fermentable
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 71
- 239000000203 mixture Substances 0.000 title claims abstract description 39
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 31
- 239000006041 probiotic Substances 0.000 title claims abstract description 29
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 29
- 244000068988 Glycine max Species 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 74
- 230000000529 probiotic effect Effects 0.000 claims abstract description 27
- 238000002156 mixing Methods 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims description 60
- 235000020712 soy bean extract Nutrition 0.000 claims description 25
- 235000003599 food sweetener Nutrition 0.000 claims description 24
- 239000003765 sweetening agent Substances 0.000 claims description 24
- 235000013336 milk Nutrition 0.000 claims description 20
- 239000008267 milk Substances 0.000 claims description 20
- 210000004080 milk Anatomy 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 241000233866 Fungi Species 0.000 claims description 18
- 238000001035 drying Methods 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 16
- 238000000855 fermentation Methods 0.000 claims description 15
- 230000004151 fermentation Effects 0.000 claims description 15
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 230000001580 bacterial effect Effects 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- 241000186660 Lactobacillus Species 0.000 claims description 3
- 241000194035 Lactococcus lactis Species 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 3
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 3
- 229940039696 lactobacillus Drugs 0.000 claims description 3
- 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 claims description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 abstract description 3
- 230000001804 emulsifying effect Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 235000021262 sour milk Nutrition 0.000 abstract 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 125000000185 sucrose group Chemical group 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 125000003071 maltose group Chemical group 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- 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
-
- 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
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- 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
- 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
-
- 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
- A23V2400/157—Lactis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biophysics (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a probiotic composition of fermentable soybean yoghourt and a preparation process thereof, wherein the probiotic composition is prepared from the following raw materials in parts by weight: the sour milk powder produced by the method has the advantages of high dissolving speed and uniform mixing of components in the sour milk powder, and also has the advantage of high emulsifying speed during stirring, so that the sour milk powder is convenient to eat, and the sour milk has high vegetable protein and higher nutritional value.
Description
Technical Field
The invention belongs to the technical field of yogurt production, and particularly relates to a probiotic composition of a fermentable soybean yogurt and a preparation process thereof.
Background
The existing yoghurt products in the market are mainly liquid, most of the yoghurt products are formed by breaking or not breaking milk after lactic acid bacteria fermentation and then filling, the yoghurt products have shorter shelf life, have more strict requirements on preservation conditions and have quicker death of viable bacteria, besides, the yoghurt products also comprise powdered milk, powdered sugar and lactic acid bacteria powder which are mixed in advance, and are prepared by fermentation before being eaten by customers, so that the waiting time is long and the eating is inconvenient;
the yoghurt powder is one of yoghurt, however, the conventional yoghurt powder easily causes nutrition loss of the yoghurt powder in the production process, the time required for brewing is long and is inconvenient, and simultaneously, the conventional yoghurt powder is not uniformly mixed among all components when in use.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a probiotic composition of fermentable soybean yoghourt and a preparation process thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
the probiotic composition of the fermentable soybean yoghourt is prepared from the following raw materials in parts by weight: 10-25 parts of milk powder, 10-20 parts of soybean extract, 5-10 parts of sweetener, 1-2 parts of fungus powder and 20-30 parts of water.
Preferably, the probiotic composition of the fermentable soybean yoghourt is prepared from the following raw materials in parts by weight: 15-20 parts of milk powder, 12-17 parts of soybean extract, 6-9 parts of sweetener, 1-2 parts of fungus powder and 22-28 parts of water.
Preferably, the probiotic composition of the fermentable soybean yoghourt is prepared from the following raw materials in parts by weight: 17 parts of milk powder, 15 parts of soybean extract, 7 parts of sweetener, 1.5 parts of fungus powder and 25 parts of water.
Preferably, the sweetener is one or a combination of sucrose and maltose in any proportion, the bacterial powder is lactococcus lactis, lactobacillus or streptococcus thermophilus which can be used for food, and the soybean extract is soybean powder.
The invention also discloses a preparation process of the probiotic composition of the fermentable soybean yoghourt, which comprises the following specific steps:
(1) pretreatment of the feed stock
Taking the soybean extract, milk powder, a sweetening agent, fungus powder and water according to the weight components;
(2) mixing the components
(2.1) adding the soybean extract, the milk powder, the sweetener, the fungus powder and the water into a stirrer for mixing;
(2.2) adding the mixture into a fermentation tank for liquid submerged fermentation to obtain a first material;
(2.3) adding the first material into a demulsification stirrer to stir and demulsify to obtain a second material;
(3) drying the mixture
(3.1) pouring the second material into a dryer for drying and dewatering to obtain a third material;
and (3.2) adding the blocky third material into a grinder to be ground, and sieving the ground material to obtain a fourth material.
Preferably, the first material is liquid yogurt, the second material is demulsified liquid yogurt, the third material is block-shaped dry yogurt, and the fourth material is yogurt powder.
Preferably, the drying temperature of the dryer in the step (3.1) is 45-50 ℃.
Preferably, the rotation speed of the demulsification stirrer in the step (2.3) is 200r/min, and the demulsification time is 5-10 min.
The invention relates to a probiotic composition of fermentable soybean yoghourt and a preparation process thereof, the yoghurt powder produced by the method has high probiotic number content, so that the yoghurt powder has high nutritive value, and the yoghurt powder is dissolved and mixed firstly and then dried to remove water during production, so that the yoghurt powder produced by the method has the advantages of high dissolving speed and uniform mixing of components in the yoghurt powder, and also has the advantage of high emulsifying speed during stirring, so that the yoghurt powder is convenient to eat, and the yoghurt powder has long storage time;
in the invention, the yoghourt contains the soybean extract which contains a large amount of vegetable protein, so that the yoghourt prepared by the process has high vegetable protein and higher nutritional value, and the soybean protein can effectively improve the immunity of a human body.
Detailed Description
The following further illustrates a specific embodiment of the probiotic composition of the fermentable soy yogurt and the preparation process thereof. The probiotic composition of the fermentable soy yogurt of the present invention and the process for preparing the same are not limited to the description of the following examples.
Example 1:
the embodiment provides a probiotic composition of a fermentable soybean yogurt, which is prepared from the following raw materials in parts by weight: 10 parts of milk powder, 10 parts of soybean extract, 5 parts of sweetener, 1 part of fungus powder and 20 parts of water.
The sweetener is sucrose, the bacterial powder is lactococcus lactis which can be used for food, and the soybean extract is soybean powder.
The invention also discloses a preparation process of the probiotic composition of the fermentable soybean yoghourt, which comprises the following specific steps:
(1) pretreatment of the feed stock
Taking the soybean extract, milk powder, a sweetening agent, fungus powder and water according to the weight components;
(2) mixing the components
(2.1) adding the soybean extract, the milk powder, the sweetener, the fungus powder and the water into a stirrer for mixing;
(2.2) adding the mixture into a fermentation tank for liquid submerged fermentation, wherein the fermentation temperature is 30 ℃, and obtaining a first material;
(2.3) adding the first material into a demulsification stirrer to stir and demulsify to obtain a second material;
(3) drying the mixture
(3.1) pouring the second material into a dryer for drying and dewatering to obtain a third material;
and (3.2) adding the blocky third material into a grinder to be ground, and sieving the ground material to obtain a fourth material.
The first material is liquid yoghourt, the second material is demulsified liquid yoghourt, the third material is block-shaped dry yoghourt, and the fourth material is yoghourt powder.
The drying temperature of the dryer in the step (3.1) is 45 ℃.
In the step (2.3), the rotation speed of the demulsification stirrer is 200r/min, and the demulsification time is 10 min.
Example 2:
the embodiment provides a probiotic composition of a fermentable soybean yogurt, which is prepared from the following raw materials in parts by weight: 20 parts of milk powder, 17 parts of soybean extract, 9 parts of sweetener, 2 parts of fungus powder and 30 parts of water.
The sweetener is sucrose, the bacterial powder is lactobacillus which can be used for food, and the soybean extract is soybean powder.
The invention also discloses a preparation process of the probiotic composition of the fermentable soybean yoghourt, which comprises the following specific steps:
(1) pretreatment of the feed stock
Taking the soybean extract, milk powder, a sweetening agent, fungus powder and water according to the weight components;
(2) mixing the components
(2.1) adding the soybean extract, the milk powder, the sweetener, the fungus powder and the water into a stirrer for mixing;
(2.2) adding the mixture into a fermentation tank for liquid submerged fermentation, wherein the fermentation temperature is 37 ℃, and obtaining a first material;
(2.3) adding the first material into a demulsification stirrer to stir and demulsify to obtain a second material;
(3) drying the mixture
(3.1) pouring the second material into a dryer for drying and dewatering to obtain a third material;
and (3.2) adding the blocky third material into a grinder to be ground, and sieving the ground material to obtain a fourth material.
The first material is liquid yoghourt, the second material is demulsified liquid yoghourt, the third material is block-shaped dry yoghourt, and the fourth material is yoghourt powder.
The drying temperature of the dryer in the step (3.1) is 45 ℃.
In the step (2.3), the rotation speed of the demulsification stirrer is 200r/min, and the demulsification time is 7 min.
Example 3:
the embodiment provides a probiotic composition of a fermentable soybean yogurt, which is prepared from the following raw materials in parts by weight: 17 parts of milk powder, 15 parts of soybean extract, 7 parts of sweetener, 1.5 parts of fungus powder and 25 parts of water.
The sweetener is maltose, the bacterial powder is streptococcus thermophilus which can be used for food, and the soybean extract is soybean powder.
The invention also discloses a preparation process of the probiotic composition of the fermentable soybean yoghourt, which comprises the following specific steps:
(1) pretreatment of the feed stock
Taking the soybean extract, milk powder, a sweetening agent, fungus powder and water according to the weight components;
(2) mixing the components
(2.1) adding the soybean extract, the milk powder, the sweetener, the fungus powder and the water into a stirrer for mixing;
(2.2) adding the mixture into a fermentation tank for liquid submerged fermentation, wherein the fermentation temperature is 42 ℃, and obtaining a first material;
(2.3) adding the first material into a demulsification stirrer to stir and demulsify to obtain a second material;
(3) drying the mixture
(3.1) pouring the second material into a dryer for drying and dewatering to obtain a third material;
and (3.2) adding the blocky third material into a grinder to be ground, and sieving the ground material to obtain a fourth material.
The first material is liquid yoghourt, the second material is demulsified liquid yoghourt, the third material is block-shaped dry yoghourt, and the fourth material is yoghourt powder.
The drying temperature of the dryer in the step (3.1) is 50 ℃.
In the step (2.3), the rotation speed of the demulsification stirrer is 200r/min, and the demulsification time is 10 min.
Table 1 is a comparison table of the effect of the obtained yoghurt powder prepared in examples 1-3:
according to the embodiment 1-embodiment 3, the method comprises the steps of firstly dissolving and mixing the yoghurt powder, and then drying and dehydrating the yoghurt powder, so that the yoghurt powder produced by the method has the advantages of high dissolving speed and uniform mixing of the components in the yoghurt powder, and also has the advantage of high emulsifying speed during stirring;
the yoghurt powder produced by the invention has high probiotic number content and long storage time, and meanwhile, as can be seen from the table 1, the example 3 is the optimal choice.
The foregoing is a more detailed description of the invention in connection with specific preferred embodiments and it is not intended that the invention be limited to these specific details. For those skilled in the art to which the invention pertains, several simple deductions or substitutions can be made without departing from the spirit of the invention, and all shall be considered as belonging to the protection scope of the invention.
Claims (8)
1. The probiotic composition of the fermentable soybean yoghourt is characterized by being prepared from the following raw materials in parts by weight: 10-25 parts of milk powder, 10-20 parts of soybean extract, 5-10 parts of sweetener, 1-2 parts of fungus powder and 20-30 parts of water.
2. A probiotic composition of fermentable soy yogurt according to claim 1 wherein: the composition is prepared from the following raw materials in parts by weight: 15-20 parts of milk powder, 12-17 parts of soybean extract, 6-9 parts of sweetener, 1-2 parts of fungus powder and 22-28 parts of water.
3. A probiotic composition of fermentable soy yogurt according to claim 1 wherein: the composition is prepared from the following raw materials in parts by weight: 17 parts of milk powder, 15 parts of soybean extract, 7 parts of sweetener, 1.5 parts of fungus powder and 25 parts of water.
4. A probiotic composition of fermentable soy yoghurt as claimed in any one of claims 1 to 3 wherein: the sweetener is one or a combination of more of sucrose and maltose in any proportion, the bacterial powder is lactococcus lactis, lactobacillus or streptococcus thermophilus which can be used for food, and the soybean extract is soybean powder.
5. A process for the preparation of a probiotic composition of fermentable soy yoghurt as claimed in claims 1 to 3, wherein: the method comprises the following specific steps:
(1) pretreatment of the feed stock
Taking the soybean extract, milk powder, a sweetening agent, fungus powder and water according to the weight components;
(2) mixing the components
(2.1) adding milk powder, soybean extract, sweetener, bacterial powder and water into a stirrer for mixing;
(2.2) adding the mixture into a fermentation tank for liquid submerged fermentation to obtain a first material;
(2.3) adding the first material into a demulsification stirrer to stir and demulsify to obtain a second material;
(3) drying the mixture
(3.1) pouring the second material into a dryer for drying and dewatering to obtain a third material;
and (3.2) adding the blocky third material into a grinder to be ground, and sieving the ground material to obtain a fourth material.
6. The process for preparing a probiotic composition of fermentable soy yogurt according to claim 5, wherein: the first material is liquid yoghourt, the second material is demulsified liquid yoghourt, the third material is block-shaped dry yoghourt, and the fourth material is yoghourt powder.
7. The process for preparing a probiotic composition of fermentable soy yogurt according to claim 5, wherein: the drying temperature of the dryer in the step (3.1) is 45-50 ℃.
8. The process for preparing a probiotic composition of fermentable soy yogurt according to claim 5, wherein: in the step (2.3), the rotation speed of the demulsification stirrer is 200r/min, and the demulsification time is 5-10 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010183511.7A CN111406799A (en) | 2020-03-16 | 2020-03-16 | Probiotics composition of fermentable soybean yoghourt and preparation process thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010183511.7A CN111406799A (en) | 2020-03-16 | 2020-03-16 | Probiotics composition of fermentable soybean yoghourt and preparation process thereof |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010183511.7A Pending CN111406799A (en) | 2020-03-16 | 2020-03-16 | Probiotics composition of fermentable soybean yoghourt and preparation process thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2024013533A1 (en) * | 2022-07-13 | 2024-01-18 | Compagnie Gervais Danone | S.thermophilus for use in preparation of fermented products |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102113557A (en) * | 2011-03-02 | 2011-07-06 | 润盈生物工程（上海）有限公司 | Probiotic fermented soymilk and preparation method thereof |
| CN106561823A (en) * | 2016-11-01 | 2017-04-19 | 江阴新申奥生物科技有限公司 | Yogurt freeze-dried powder and preparation process thereof |
| CN108850171A (en) * | 2018-07-06 | 2018-11-23 | 广州聚澜健康产业研究院有限公司 | A kind of soybean protein Yoghourt and preparation method thereof |
| CN110447722A (en) * | 2019-09-19 | 2019-11-15 | 日照职业技术学院 | A kind of fermented glutinous rice yoghurt premixed powder and preparation method thereof |
-
2020
- 2020-03-16 CN CN202010183511.7A patent/CN111406799A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102113557A (en) * | 2011-03-02 | 2011-07-06 | 润盈生物工程（上海）有限公司 | Probiotic fermented soymilk and preparation method thereof |
| CN106561823A (en) * | 2016-11-01 | 2017-04-19 | 江阴新申奥生物科技有限公司 | Yogurt freeze-dried powder and preparation process thereof |
| CN108850171A (en) * | 2018-07-06 | 2018-11-23 | 广州聚澜健康产业研究院有限公司 | A kind of soybean protein Yoghourt and preparation method thereof |
| CN110447722A (en) * | 2019-09-19 | 2019-11-15 | 日照职业技术学院 | A kind of fermented glutinous rice yoghurt premixed powder and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2024013533A1 (en) * | 2022-07-13 | 2024-01-18 | Compagnie Gervais Danone | S.thermophilus for use in preparation of fermented products |
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Application publication date: 20200714 |