CN112006098A - Method for preparing flavored yogurt containing quinoa particles - Google Patents
Method for preparing flavored yogurt containing quinoa particles Download PDFInfo
- Publication number
- CN112006098A CN112006098A CN201911325668.2A CN201911325668A CN112006098A CN 112006098 A CN112006098 A CN 112006098A CN 201911325668 A CN201911325668 A CN 201911325668A CN 112006098 A CN112006098 A CN 112006098A
- Authority
- CN
- China
- Prior art keywords
- quinoa
- yoghourt
- strain
- yogurt
- steps
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 72
- 240000006162 Chenopodium quinoa Species 0.000 title claims abstract description 68
- 238000000034 method Methods 0.000 title claims abstract description 34
- 239000002245 particle Substances 0.000 title claims abstract description 11
- 235000013336 milk Nutrition 0.000 claims abstract description 24
- 239000008267 milk Substances 0.000 claims abstract description 24
- 210000004080 milk Anatomy 0.000 claims abstract description 24
- 238000002156 mixing Methods 0.000 claims abstract description 16
- 229930006000 Sucrose Natural products 0.000 claims abstract description 15
- 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 abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 238000005406 washing Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 9
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 7
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 7
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 7
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 7
- 244000199866 Lactobacillus casei Species 0.000 claims description 7
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 7
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 7
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 7
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 7
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 7
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 7
- 229940017800 lactobacillus casei Drugs 0.000 claims description 7
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 239000006260 foam Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 4
- 238000005201 scrubbing Methods 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 239000003205 fragrance Substances 0.000 abstract description 11
- 235000015493 Chenopodium quinoa Nutrition 0.000 abstract description 9
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 abstract 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 7
- 229930182490 saponin Natural products 0.000 description 7
- 150000007949 saponins Chemical class 0.000 description 7
- 235000013339 cereals Nutrition 0.000 description 5
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 210000002615 epidermis Anatomy 0.000 description 3
- 235000010855 food raising agent Nutrition 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- QQKKFVXSQXUHPI-NBVRZTHBSA-N Acidissiminol epoxide Chemical compound O1C(C)(C)C1CC(O)C(/C)=C/COC(C=C1)=CC=C1CCNC(=O)C1=CC=CC=C1 QQKKFVXSQXUHPI-NBVRZTHBSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- FCHAMFUEENBIDH-UHFFFAOYSA-N Severin Natural products CC1CCC2C(C)C3CCC4(O)C(CC5C4CC(O)C6CC(CCC56C)OC(=O)C)C3CN2C1 FCHAMFUEENBIDH-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 230000009466 transformation Effects 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
- 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
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- 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
- A23V2400/169—Plantarum
-
- 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)
- Biophysics (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a method for preparing flavored yoghourt containing quinoa particles, which comprises the following steps: the method comprises the following steps: soaking chenopodium quinoa willd; step two: repeatedly rubbing and washing the soaked quinoa; step three: parching rhizoma et radix quinoa; step four: sterilizing the appliance; step five: mixing the strain and milk; step six: subpackaging the milk added with the strain and the white sugar into yogurt cups, adding the fried quinoa, and uniformly mixing, wherein the weight ratio of the quinoa to the strain is 1: 0.5-5; step seven: putting the yogurt cup into a yogurt machine, and standing for 6-15 hours at 40-43 ℃; step eight: and putting the fermented yoghourt into a refrigerating chamber with the temperature of 0-5 ℃ for refrigerating and after-ripening for 8-12 hours to prepare the yoghourt. The invention has the advantages of three: the flavored quinoa has the quinoa flavor which is not possessed by other yoghourt, and the flavor has fragrance of grains and fragrance of the quinoa and is unique; secondly, the quinoa stir-fried with golden yellow is suspended in the yoghourt or sinks at the bottom of the yoghourt, such as pearl amber, so that the selling looks good.
Description
Technical Field
The invention relates to the field of food engineering, in particular to a method for preparing flavored yoghourt containing quinoa particles.
Background
The yoghourt takes milk as a main raw material, is added with beneficial bacteria as a starter after being sterilized, and is fermented to prepare the milk product. At present, the yoghourt products in the market are more in solidification type, stirring type and fruit flavor type added with various auxiliary materials such as fruit juice, jam and the like, and the yoghourt containing cereal auxiliary materials is less. Chenopodium quinoa has comprehensive nutrition and can be called as food king. The protein has advantages in protein content, protein composition, lipid component ratio and starch category.
At present, there is also a report of adding yogurt to chenopodium quinoa, for example, CN201710535022.1 discloses an infant chenopodium quinoa yogurt, which is prepared from the following raw materials in parts by weight: 50-100 parts of quinoa, 1000 parts of fresh milk and 2000 parts of yoghourt leavening agent, and 500 parts of purified water and 1000 parts of yoghourt leavening agent.
CN201510747488.9 discloses a quinoa-added yoghourt, which comprises the following components in parts by weight: 100-500 parts of skim milk powder, 100-300 parts of sweetener, 500-1000 parts of quinoa slurry, 1000-2000 parts of grape peel pigment liquid and a trace amount of leavening agent.
However, in the above applications, chenopodium quinoa is simply added into the yogurt to increase the nutritional ingredients, and the problem of poor taste of chenopodium quinoa is not considered.
Disclosure of Invention
The invention aims to provide a method for preparing flavored yoghourt containing quinoa particles.
The technical scheme provided by the invention is as follows:
a method for preparing flavored yogurt containing quinoa particles comprises the following steps:
the method comprises the following steps: soaking quinoa for 6-10 hours;
step two: repeatedly rubbing and washing the soaked quinoa until no foam exists on the water surface;
step three: placing quinoa in a pan, baking at 140-;
step four: sterilizing the yogurt cup and appliances used in the operation process at high temperature, and cooling;
step five: pouring the strain into a sterilized container, pouring a little milk to dissolve the strain, pouring all the milk, adding white sugar, and mixing; wherein the weight ratio of the strain, the milk and the white sugar is 1:400-600: 15-25;
step six: subpackaging the milk added with the strain and the white sugar into yogurt cups, adding the fried quinoa, and uniformly mixing, wherein the weight ratio of the quinoa to the strain is 1: 0.5-5;
step seven: putting the yogurt cup into a yogurt machine, and standing for 6-15 hours at 40-43 ℃;
step eight: and putting the fermented yoghourt into a refrigerating chamber with the temperature of 0-5 ℃ for refrigerating and after-ripening for 8-12 hours to prepare the yoghourt.
Preferably, the strains are Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus casei in a mixing ratio of 1-2:1-2:1-2:1-2: 1-2. Preferably, the number of bacteria per species is 107-109One per ml.
In the invention, in the step 2), the repeated scrubbing is repeated for 3-5 times.
In the present invention, the parching time is about 30-40 minutes.
In the invention, in the step 3), the high-temperature sterilization is to boil the yoghourt cup and the appliances used in the operation process in 100 ℃ boiling water for 2-5 minutes.
In a preferred embodiment of the present invention, the ratio of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus casei is 1:1:1: 1.
Compared with the background technology, the technical scheme has the following advantages:
1. the quinoa is repeatedly scrubbed until no foam exists on the water surface, so that whether the saponin on the epidermis is washed away or not is mastered; a proper amount of saponin has a certain health-care effect, but excessive saponin can bring bitter and astringent bad mouthfeel. The method can greatly reduce the bad taste of the quinoa.
2. The flavored quinoa has the quinoa wheat flavor which is not possessed by other yoghourt, and the flavor has the fragrance of grains and the fragrance of quinoa, and is unique.
3. Parching rhizoma et radix Veratri Tribuli with golden color, or suspending in yogurt or precipitating at the bottom of yogurt, such as ZHUZHUSHUN, and selling well;
4. several lactic acid bacteria are fermented to carry out beneficial mutual transformation on partial saponin remained on the surface of the quinoa, so that the health care value is improved.
Detailed Description
Example 1
A method for preparing flavored yogurt containing white quinoa particles comprises the following steps:
the method comprises the following steps: soaking quinoa for 8 hours;
step two: repeatedly scrubbing the soaked quinoa till no foam exists on the water surface, and washing off saponin on the surface of the quinoa;
step three: parching rhizoma et radix Veratri in pan at about 150 deg.C until the color and flavor of rhizoma et radix Veratri are golden, and cooling;
step four: boiling the yogurt cup and appliances used in the operation process in 100 ℃ boiling water for 3 minutes for high-temperature sterilization and cooling;
step five: pouring 1g of the strain into a sterilized container, pouring a little milk to dissolve the strain, then pouring 500ml of boxed milk, adding 20g of white sugar, and uniformly mixing;
step six: subpackaging the milk added with the strain and the white sugar into yogurt cups, adding 1g of fried quinoa, and mixing uniformly;
step seven: placing the yogurt cup into a yogurt machine (SEVERIN JG3516, Germany), and standing for 8 hours at 43 ℃;
step eight: and putting the fermented yoghourt into a refrigerating chamber with the temperature of 0-5 ℃ for refrigerating and after-ripening for 10 hours to prepare the yoghourt.
In this example, the bacterial strain used was a mixed bacterial powder of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum, and lactobacillus casei, and the mixing ratio was 1:1:1:1: 1.
The prepared yoghourt has no bitter taste, has the quinoa wheat flavor which is not possessed by other yoghourt, has the fragrance of grains and the fragrance of quinoa, and has unique flavor; the parched quinoa with golden color is suspended in or deposited at the bottom of the yogurt, such as ZHUZHU amber, and has good appearance.
Example 2
A method for preparing flavored yogurt containing red quinoa particles comprises the following steps:
the method comprises the following steps: soaking quinoa for 6 hours;
step two: repeatedly scrubbing the soaked quinoa till no foam exists on the water surface, and washing off saponin on the epidermis;
step three: baking Chenopodium quinoa in pan at 150 deg.C until the color is golden and fragrant, and cooling;
step four: sterilizing the yogurt cup and appliances used in the operation process at high temperature, and cooling;
step five: pouring the strain into a sterilized container, pouring a little milk to dissolve the strain, pouring all the milk, adding white sugar, and mixing; wherein the weight ratio of the strain, the milk and the white sugar is 1:400: 15;
step six: subpackaging the milk added with the strain and the white sugar into yogurt cups, adding the fried quinoa, and uniformly mixing, wherein the weight ratio of the quinoa to the strain is 1: 5;
step seven: putting the yogurt cup into a yogurt machine, and standing for 6 hours at 40 ℃;
step eight: and putting the fermented yoghourt into a refrigerating chamber with the temperature of 0-5 ℃ for refrigerating and after-ripening for 8-12 hours to prepare the yoghourt.
The strains are mixed according to the ratio of 1:1:1:1:1 of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum and lactobacillus casei.
The prepared yoghourt has no bitter taste, has the quinoa wheat flavor which is not possessed by other yoghourt, has the fragrance of grains and the fragrance of quinoa, and has unique flavor; the parched quinoa with golden color is suspended in or deposited at the bottom of the yogurt, such as ZHUZHU amber, and has good appearance.
Example 3
A method for preparing flavored yogurt containing coffee quinoa particles comprises the following steps:
the method comprises the following steps: soaking quinoa for 10 hours;
step two: repeatedly rubbing the soaked quinoa for 6 times until no foam exists on the water surface, which indicates that saponin on the epidermis is washed away;
step three: baking Chenopodium quinoa in pan at 150 deg.C until the color of Chenopodium quinoa is black and golden and has fragrance, and cooling;
step four: sterilizing the yogurt cup and appliances used in the operation process at high temperature, and cooling;
step five: pouring the strain into a sterilized container, pouring a little milk to dissolve the strain, pouring all the milk, adding white sugar, and mixing; wherein the weight ratio of the strain to the milk to the white sugar is 1:600: 25;
step six: subpackaging the milk added with the strain and the white sugar into yogurt cups, adding the fried quinoa, and uniformly mixing, wherein the weight ratio of the quinoa to the strain is 1: 2;
step seven: putting the yogurt cup into a yogurt machine, and standing for 6 hours at 42 ℃;
step eight: and putting the fermented yoghourt into a refrigerating chamber with the temperature of 0-5 ℃ for refrigerating and after-ripening for 8-12 hours to prepare the yoghourt.
The strains are mixed according to the ratio of 1:1:1:1:1 of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum and lactobacillus casei.
The prepared yoghourt has no bitter taste, has the quinoa wheat flavor which is not possessed by other yoghourt, has the fragrance of grains and the fragrance of quinoa, and has unique flavor; the parched quinoa with golden color is suspended in or deposited at the bottom of the yogurt, such as ZHUZHU amber, and has good appearance.
The above description is only a preferred embodiment of the present invention, and therefore should not be taken as limiting the scope of the invention, which is defined by the appended claims and their equivalents.
Claims (6)
1. A method for preparing flavored yogurt containing quinoa particles comprises the following steps:
the method comprises the following steps: soaking quinoa for 6-10 hours;
step two: repeatedly rubbing and washing the soaked quinoa until no foam exists on the water surface;
step three: placing quinoa in a pan, baking at 160 deg.C under 140 deg.C until quinoa is golden and fragrant, and cooling;
step four: sterilizing the yogurt cup and appliances used in the operation process at high temperature, and cooling;
step five: pouring the strain into a sterilized container, pouring a little milk to dissolve the strain, pouring all the milk, adding white sugar, and mixing; wherein the weight ratio of the strain, the milk and the white sugar is 1:400-600: 15-25;
step six: subpackaging the milk added with the strain and the white sugar into yogurt cups, adding the fried quinoa, and uniformly mixing, wherein the weight ratio of the quinoa to the strain is 1: 0.5-5;
step seven: putting the yogurt cup into a yogurt machine, and standing for 6-15 hours at 40-43 ℃;
step eight: and putting the fermented yoghourt into a refrigerating chamber with the temperature of 0-5 ℃ for refrigerating and after-ripening for 8-12 hours to prepare the yoghourt.
2. The method of claim 1, wherein the method comprises the steps of: in the step 2), the repeated scrubbing is performed for 3-5 times.
3. The method of claim 1, wherein the method comprises the steps of: in the third step, the stir-frying time is 30-40 minutes.
4. The method of claim 1, wherein the method comprises the steps of: in the step 3), the high-temperature sterilization is to boil the yoghurt cup and the appliances used in the operation process in boiling water for 2-5 minutes.
5. The method of claim 1, wherein the method comprises the steps of: the mixing ratio of the strains of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum and lactobacillus casei is 1-2:1-2:1-2: 1-2.
6. The method for preparing flavored yogurt containing quinoa particles according to claim 5, wherein the method comprises the following steps: the mixing ratio of the lactobacillus bulgaricus, the streptococcus thermophilus, the lactobacillus acidophilus, the lactobacillus plantarum and the lactobacillus casei is 1-2:1-2:1-2: 1-2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911325668.2A CN112006098A (en) | 2019-12-20 | 2019-12-20 | Method for preparing flavored yogurt containing quinoa particles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911325668.2A CN112006098A (en) | 2019-12-20 | 2019-12-20 | Method for preparing flavored yogurt containing quinoa particles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112006098A true CN112006098A (en) | 2020-12-01 |
Family
ID=73506467
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911325668.2A Pending CN112006098A (en) | 2019-12-20 | 2019-12-20 | Method for preparing flavored yogurt containing quinoa particles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112006098A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113142308A (en) * | 2021-04-29 | 2021-07-23 | 成都师范学院 | Kidney bean, quinoa and walnut yoghourt and preparation method and application thereof |
| CN113549583A (en) * | 2021-08-23 | 2021-10-26 | 黑龙江八一农垦大学 | Complex microbial inoculant, application of complex microbial inoculant and method for preparing quinoa fermented milk by using complex microbial inoculant |
-
2019
- 2019-12-20 CN CN201911325668.2A patent/CN112006098A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113142308A (en) * | 2021-04-29 | 2021-07-23 | 成都师范学院 | Kidney bean, quinoa and walnut yoghourt and preparation method and application thereof |
| CN113549583A (en) * | 2021-08-23 | 2021-10-26 | 黑龙江八一农垦大学 | Complex microbial inoculant, application of complex microbial inoculant and method for preparing quinoa fermented milk by using complex microbial inoculant |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103271274B (en) | Nutrient health-care porridge | |
| CN101664059B (en) | Yoghurt containing daucus carrot particles and production method thereof | |
| CN112006098A (en) | Method for preparing flavored yogurt containing quinoa particles | |
| CN107242295A (en) | A kind of preparation method of purple sweet potato yoghourt | |
| CN102919357A (en) | Lemon flavor beverage and preparation method thereof | |
| JP2000032909A (en) | Food for improving digestion and absorption by environmental improvement caused by enteric microbe | |
| WO2013159498A1 (en) | Series seedlings milk food and beverage and preparation method therefor | |
| CN101642166A (en) | Method for preparing fermented glutinous rice yoghurt | |
| CN112088943A (en) | Black highland barley milk tea rich in gamma-aminobutyric acid and preparation method thereof | |
| CN106070621A (en) | A kind of brown craft Yoghourt | |
| CN103564046A (en) | Preparation method of rose mung bean yoghourt | |
| CN101637286A (en) | Probiotic ternary mixed fermentation beverage and making method | |
| CN101664060B (en) | Yoghurt containing beta vulgaris particles and production method thereof | |
| KR101403593B1 (en) | Yogurt comprising barley and preparation method thereof | |
| KR101389024B1 (en) | The manufacturing method of yogurt using rice | |
| CN108935676A (en) | Panax ginseng fruit buffalo lactate milk and preparation method thereof | |
| CN109588708A (en) | A kind of bastardtoadflaxlike swallowwort herb and fruit fermentation liquid and preparation method thereof and beverage | |
| CN108029919A (en) | A kind of wild strawberry solid beverage and preparation method thereof | |
| CN107897493A (en) | Tonifying Qi compound probiotic ice cream | |
| CN108991126A (en) | A kind of method preparing cultured soy yogurt and its product | |
| CN102524393B (en) | Yoghourt containing natto and preserved egg as well as preparation method of yoghourt | |
| CN107212222A (en) | One kind is replenished the calcium Vegetable Drink Fermented and preparation method thereof | |
| AKUWUDIKE | NUTRITIONAL, PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY EVALUATION OF YOGHURT ENRICHED WITH MALTED PENNISETUM GLAUCUM, TELFAIRIA OCCIDENTALIS AND GLYCINE MAX. | |
| CN107279745A (en) | A kind of preparation method of the special sweet potato noodles of chafing dish | |
| CN106509120A (en) | Preparation method of tomato yoghourt |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20201201 |