CN113749215A - Novel plant-based yoghourt and preparation method thereof - Google Patents
Novel plant-based yoghourt and preparation method thereof Download PDFInfo
- Publication number
- CN113749215A CN113749215A CN202110942179.2A CN202110942179A CN113749215A CN 113749215 A CN113749215 A CN 113749215A CN 202110942179 A CN202110942179 A CN 202110942179A CN 113749215 A CN113749215 A CN 113749215A
- Authority
- CN
- China
- Prior art keywords
- percent
- novel plant
- yoghourt
- powder
- coconut
- 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 85
- 238000002360 preparation method Methods 0.000 title abstract description 16
- 241000196324 Embryophyta Species 0.000 claims abstract description 68
- 239000000843 powder Substances 0.000 claims abstract description 58
- 244000068988 Glycine max Species 0.000 claims abstract description 52
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 52
- 238000000855 fermentation Methods 0.000 claims abstract description 41
- 230000004151 fermentation Effects 0.000 claims abstract description 41
- 238000003756 stirring Methods 0.000 claims abstract description 39
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 37
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 37
- 241000186660 Lactobacillus Species 0.000 claims abstract description 23
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 150000004676 glycans Chemical class 0.000 claims abstract description 19
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 19
- 239000005017 polysaccharide Substances 0.000 claims abstract description 19
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 18
- 235000015197 apple juice Nutrition 0.000 claims abstract description 15
- PVXPPJIGRGXGCY-TZLCEDOOSA-N 6-O-alpha-D-glucopyranosyl-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)C(O)(CO)O1 PVXPPJIGRGXGCY-TZLCEDOOSA-N 0.000 claims abstract description 14
- 241000207199 Citrus Species 0.000 claims abstract description 14
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 14
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 14
- 235000020197 coconut milk Nutrition 0.000 claims abstract description 13
- 239000008213 purified water Substances 0.000 claims abstract description 12
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 11
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims description 30
- 239000000758 substrate Substances 0.000 claims description 30
- 230000001954 sterilising effect Effects 0.000 claims description 11
- 238000011049 filling Methods 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
- 238000000265 homogenisation Methods 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 6
- 239000012153 distilled water Substances 0.000 claims description 5
- 239000005457 ice water Substances 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 235000008476 powdered milk Nutrition 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 37
- 235000019634 flavors Nutrition 0.000 abstract description 37
- 235000010855 food raising agent Nutrition 0.000 abstract description 7
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 11
- 239000000047 product Substances 0.000 description 10
- 235000018102 proteins Nutrition 0.000 description 9
- 241000894006 Bacteria Species 0.000 description 7
- 239000004310 lactic acid Substances 0.000 description 7
- 235000014655 lactic acid Nutrition 0.000 description 7
- 241000186605 Lactobacillus paracasei Species 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 239000007858 starting material Substances 0.000 description 4
- 108010073771 Soybean Proteins Proteins 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 235000019710 soybean protein Nutrition 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 201000010538 Lactose Intolerance Diseases 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 235000021003 saturated fats Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 208000009793 Milk Hypersensitivity Diseases 0.000 description 1
- 201000010859 Milk allergy Diseases 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000020244 animal milk Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 201000005356 cow milk allergy Diseases 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003234 polygenic effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
- 235000008924 yoghurt drink Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/40—Fermented products; Products treated with microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/34—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses novel plant-based yoghourt and a preparation method thereof, wherein the novel plant-based yoghourt comprises the following raw materials in percentage by mass: 5 to 8 percent of instant soybean powder, 5 to 7 percent of white granulated sugar, 0.5 to 1.0 percent of soluble soybean polysaccharide, 1 to 2 percent of isomaltulose, 70 to 80 percent of purified water, 0.016 to 0.02 percent of lactobacillus leavening agent, 4 to 8 percent of concentrated apple juice, 0.5 to 1 percent of citrus dietary fiber, 5 to 8 percent of pure coconut powder and 1 to 5 percent of coconut milk. The invention takes instant bean powder and pure natural coconut powder as main plant base raw materials and protein sources, prepares the stirring type plant base yoghourt which can cover unpleasant flavors such as beany flavor and the like, has the self beany flavor of soybean and light coconut flavor, has fine and smooth state and is rich in dietary fiber, overcomes the unpleasant flavors such as beany flavor and the like which are easy to appear after the fermentation of the plant base yoghourt, and solves the problem of the exquisite texture of the stirring type plant base yoghourt.
Description
Technical Field
The invention relates to the technical field of yogurt preparation, and particularly relates to novel plant-based yogurt and a preparation method thereof.
Background
At present, the common yoghurt in the market is basically animal-based yoghurt, and is a product prepared by adding a specific lactobacillus starter into fresh milk or milk powder serving as a main raw material and fermenting. Animal-based yoghurts are now well established from process technology to product quality, and are also recognized and accepted by more and more consumers.
The plant-based amino acid milk is prepared by taking plant-based raw materials as a protein source, adding white granulated sugar or other sugars as a carbon source, adding (or not adding) other raw materials, homogenizing, sterilizing, inoculating a lactic acid bacteria starter, and fermenting. The plant-based yoghourt is a pure plant fermentation product, is safe in protein source, mild in nutrition and free of any animal milk or milk powder, really achieves the advantages of 0 cholesterol, 0 hormone, 0 saturated fat, 0 lactose, 0 trans fat and the like, and is suitable for being drunk by consumers suffering from cow milk allergy, lactose intolerance, three-high worry and the like or vegetarians.
At present, pure plant-based yoghourt on the market is rare, individual products are sold on the market, but the yoghourt is not mature from flavor and taste to the texture structure of the product, particularly, plant-based raw materials mainly comprise soybeans, the soybean protein is large in relative molecular mass and high in fiber content, so that the yoghourt has the defects of certain beany flavor and rancid flavor after fermentation, rough and non-fine texture, poor taste and the like, and the problem to be solved is urgently needed by the plant-based yoghourt product.
Disclosure of Invention
The invention aims to provide novel plant-based yoghourt and a preparation method thereof, which take instant soybean powder and pure natural coconut powder as main plant-based raw materials and protein sources, overcome unpleasant flavors such as beany flavor and the like easily appearing after fermentation of plant-based yoghourt, and solve the problem that the stirring-type plant-based yoghourt is not fine in texture. By the method, the stirring type plant-based yoghourt which not only can cover unpleasant flavors such as beany flavor and the like, but also has the self bean flavor of the soybeans and the light coconut flavor, has a fine and smooth state and is rich in dietary fibers can be obtained.
In order to achieve the purpose, the invention adopts the following technical scheme:
in a first aspect, the invention provides novel plant-based yogurt, which is composed of the following raw materials in percentage by mass:
preferably, the novel plant-based yogurt comprises the following raw materials in percentage by mass:
or, the novel plant-based yoghourt consists of the following raw materials in percentage by mass:
preferably, the instant soybean powder is soybean powder, and the protein is more than or equal to 40.0 percent.
Preferably, the soluble polysaccharide in the soluble soybean polysaccharide is more than or equal to 70.0 percent.
Preferably, the titratable acid in the concentrated apple juice is more than or equal to 0.7 percent.
In a second aspect, the invention also provides a preparation method of the novel plant-based yogurt, which comprises the following steps:
(1) preparing a substrate: adding weighed instant soybean powder into purified water at 65-70 ℃, and stirring for 10-15 min until the soybean powder is fully dissolved; then adding the weighed pure coconut powder and coconut milk, and stirring for 10-15 min again until the coconut powder and the coconut milk are fully dissolved; mixing and stirring weighed white granulated sugar, soluble soybean polysaccharide, citrus dietary fiber and isomaltulose for 5min to be uniform, adding the mixture into dissolved instant soybean powder, pure coconut powder and coconut pulp liquid, keeping the temperature of the liquid at 65-70 ℃, and stirring for 15-20 min until the materials are completely dissolved to obtain a substrate;
(2) homogenizing and sterilizing: heating the substrate obtained in the step (1) to 75-80 ℃ for homogenization, wherein the homogenization pressure is 40-50 Mpa; after homogenizing, heating the substrate in a fermentation tank to 90-95 ℃ and sterilizing for 15 min;
(3) cooling and cooling: cooling the homogenized and sterilized substrate in the step (2) to 42 +/-1 ℃ by circulating cooling with ice water, and keeping the temperature constant;
(4) preparing a lactobacillus fermentation strain: fully dissolving the weighed lactobacillus leaven into a proper amount of distilled water to prepare lactobacillus leavening;
(5) inoculation and fermentation: inoculating the lactobacillus fermentation strain prepared in the step (4) into the substrate prepared in the step (3), and fermenting at the constant temperature of 42 +/-1 ℃ for 5-6 h;
(6) cooling and demulsifying: after fermentation is stopped, cooling to below 25 ℃, stirring at a stirring speed of 20r/min, demulsifying for 3-5 min, and adding the weighed concentrated apple juice while stirring;
(7) filling, after-ripening and forming: and filling and sealing the demulsified yogurt in an aseptic environment, and then putting the yogurt into a refrigerator with the temperature of 2-6 ℃ for after-ripening and forming to obtain the novel plant-based yogurt.
Further, in the step (5), the fermentation end point conditions are as follows: the pH was found to be below 4.5.
Further, in the step (6), the demulsification operation end point conditions are as follows: the surface of the yoghourt has no flaky and granular coagulum, and the whole state is uniform and fine.
Further, in the step (7), the after-ripening and molding time is not less than 12 hours.
Compared with the prior art, the invention provides novel plant-based yoghourt and a preparation method thereof, and the novel plant-based yoghourt has the following beneficial effects:
according to the invention, while traditional soybean protein is added, pure coconut powder and coconut milk are creatively added to provide coconut protein, so that the protein types and functions of the plant yoghourt are enriched, and the plant yoghourt is endowed with light coconut fragrance; and isomaltulose naturally existing in sugarcane is added, so that beany flavor after fermentation can be well covered and shielded; the citrus dietary fiber and the soluble soybean polysaccharide are added, so that the product state is improved, the dietary fiber content in the product is increased, and the functional effect of the product is improved.
The invention does not add artificially synthesized edible essence, the flavor is not artificially modified, and the natural pure flavor brought by the plant-based raw materials such as soybean, coconut and the like is really presented.
The novel plant-based yoghourt prepared by the invention does not contain any animal components, really has the advantages of 0 cholesterol, 0 saturated fat, 0 lactose and the like, hardly has beany flavor, has light coconut flavor, and is suitable for being drunk by consumers with lactose intolerance and worry about three high and the like.
In addition, the preparation method of the novel plant-based yoghourt is simple and easy to operate.
Detailed Description
The technical solutions of the present invention will be described clearly and completely below, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The present invention is described in further detail below by means of detailed examples.
The raw materials used in the examples and comparative examples are illustrated below:
the instant soybean powder is produced by food Limited company of agricultural reclamation Longwang of Heilongjiang, protein is more than or equal to 40.0 percent, fat is more than or equal to 18.0 percent, total sugar (calculated by sucrose) is less than or equal to 20.0 percent, water is less than or equal to 5.0 percent, and solubility is more than or equal to 90.0 percent;
white granulated sugar is produced by Yangzhou Lianghe Biotech limited;
the soluble soybean polysaccharide is produced by Shandong polygenic biotechnology limited, the soluble polysaccharide is more than or equal to 70.0 percent, the viscosity is 30-100/mPa.s (10 percent aqueous solution, 20 +/-0.5 ℃), and the crude protein (calculated by dry basis) is less than or equal to 8.0 percent; gel formation (10% aqueous solution): no gel is formed when the mixture is cooled to 4 ℃ after boiling;
isomaltulose was produced by biblin natural ingredients ltd, guangzhou;
the lactobacillus leavening is produced by Lanzhou Xiangyu food Limited liability company;
concentrated apple juice is produced by Sanmenxia Yongquan multi-fruit juice Limited company, soluble solid (20 ℃, calculated by refractometer) is more than or equal to 65.0 percent, titratable acid (calculated by malic acid) is more than or equal to 0.7 percent;
the citrus dietary fiber is produced by western safe Olympic Biotechnology Limited, the content is 90 percent, the drying weight loss is less than or equal to 5 percent, and the mesh number is 80 percent;
the pure coconut powder is produced by health industry Limited company in south Hainan country, the water content is less than or equal to 5.0 percent, and the net content is 7.5 kg/bag;
coconut milk is produced by Hainan coconut health science and technology Limited.
Example 1
The embodiment provides novel plant-based yoghourt which comprises the following raw materials in percentage by mass: 7.80 percent of instant soybean powder, 6.00 percent of white granulated sugar, 1.00 percent of soluble soybean polysaccharide, 1.00 percent of isomaltulose, 71.882 percent of purified water, 0.018 percent of lactic acid bacteria leavening agent, 5.50 percent of concentrated apple juice, 0.80 percent of citrus dietary fiber, 5.00 percent of pure coconut powder and 1.00 percent of coconut milk, and the total dosage is 1000 kg.
The preparation method of the novel plant-based yoghourt comprises the following steps:
(1) preparing a substrate: adding weighed instant soybean powder into purified water at 65-70 ℃, and stirring for 10-15 min until the soybean powder is fully dissolved; then adding the weighed pure coconut powder and coconut milk, and stirring for 10-15 min again until the coconut powder and the coconut milk are fully dissolved; mixing and stirring weighed white granulated sugar, soluble soybean polysaccharide, citrus dietary fiber and isomaltulose for 5min to be uniform, adding the mixture into dissolved instant soybean powder, pure coconut powder and coconut pulp liquid, keeping the temperature of the liquid at 65-70 ℃, and stirring for 15-20 min until the materials are completely dissolved to obtain a substrate;
(2) homogenizing and sterilizing: heating the substrate obtained in the step (1) to 75-80 ℃ for homogenization, wherein the homogenization pressure is 40-50 Mpa; after homogenizing, heating the substrate in a fermentation tank to 90-95 ℃ and sterilizing for 15 min;
(3) cooling and cooling: cooling the homogenized and sterilized substrate in the step (2) to 42 +/-1 ℃ by circulating cooling with ice water, and keeping the temperature constant;
(4) preparing a lactobacillus fermentation strain: fully dissolving the weighed lactobacillus leavening agent in a proper amount of distilled water under an aseptic operation environment to prepare lactobacillus leavening strains;
(5) inoculation and fermentation: inoculating the lactobacillus fermentation strain prepared in the step (4) into the substrate prepared in the step (3), and fermenting at the constant temperature of 42 +/-1 ℃ for 5-6 h; when the actual pH value is below 4.5, taking the pH value as a fermentation end point to terminate the fermentation;
(6) cooling and demulsifying: stopping fermentation, cooling to below 25 ℃, slowly stirring at a stirring speed of 20r/min, demulsifying for 3-5 min, and adding the weighed concentrated apple juice while stirring; when no flaky and granular coagulum exists on the surface of the yoghourt and the whole state is uniform and fine, the yoghourt is taken as the demulsification operation endpoint to stop demulsifying;
(7) filling, after-ripening and forming: filling and sealing the demulsified yogurt in an aseptic environment, and then performing after-ripening and forming in a refrigerator at the temperature of 2-6 ℃, wherein the after-ripening and forming time is not less than 12 hours, thus obtaining the novel plant-based yogurt.
Example 2
The embodiment provides novel plant-based yoghourt which comprises the following raw materials in percentage by mass: 8.00 percent of instant soybean powder, 6.00 percent of white granulated sugar, 1.00 percent of soluble soybean polysaccharide, 1.00 percent of isomaltulose, 72.681 percent of purified water, 0.019 percent of lactic acid bacteria leavening agent, 4.00 percent of concentrated apple juice, 0.80 percent of citrus dietary fiber, 5.00 percent of pure coconut powder and 1.50 percent of coconut milk, and the total dosage is 1000 kg.
The preparation method of the novel plant-based yoghourt has the same steps as the steps in the example 1.
Example 3
The embodiment provides novel plant-based yoghourt which comprises the following raw materials in percentage by mass: 6.00 percent of instant soybean powder, 5.00 percent of white granulated sugar, 1.00 percent of soluble soybean polysaccharide, 2.00 percent of isomaltulose, 71.384 percent of purified water, 0.016 percent of lactic acid bacteria leavening agent, 4.60 percent of concentrated apple juice, 1.00 percent of citrus dietary fiber, 7.50 percent of pure coconut powder and 1.50 percent of coconut milk, and the total dosage is 1000 kg.
The preparation method of the novel plant-based yoghourt has the same steps as the steps in the example 1.
Example 4
The embodiment provides novel plant-based yoghourt which comprises the following raw materials in percentage by mass: 5.90% of instant soybean powder, 6.50% of white granulated sugar, 0.80% of soluble soybean polysaccharide, 1.20% of isomaltulose, 71.782% of purified water, 0.018% of lactic acid bacteria leavening agent, 6.00% of concentrated apple juice, 0.80% of citrus dietary fiber, 6.00% of pure coconut powder and 1.00% of coconut milk, and the total dosage is 1000 kg.
The preparation method of the novel plant-based yoghourt has the same steps as the steps in the example 1.
Comparative example 1
The comparative example provides a novel plant-based yoghourt which is composed of the following raw materials in percentage by mass: 9.80 percent of instant soybean powder, 6.50 percent of white granulated sugar, 1.00 percent of soluble soybean polysaccharide, 3.50 percent of glucose, 75.308 percent of purified water, 0.014 percent of lactic acid bacteria starter, 0.003 percent of lactobacillus paracasei, 3.50 percent of concentrated apple juice and 0.375 percent of citrus dietary fiber, and the total dosage is 1000 kg.
The preparation method of the novel plant-based yoghourt comprises the following steps:
(1) preparing a substrate: adding weighed instant soybean powder into purified water at 65-70 ℃, and stirring for 10-15 min until the soybean powder is fully dissolved; mixing and stirring weighed white granulated sugar, soluble soybean polysaccharide, citrus dietary fiber and glucose for 5min to be uniform, adding the mixture into dissolved instant soybean powder, keeping the temperature of the solution at 65-70 ℃, and stirring for 15-20 min until the solution is completely dissolved to obtain a substrate;
(2) homogenizing and sterilizing: heating the substrate obtained in the step (1) to 75-80 ℃ for homogenization, wherein the homogenization pressure is 40-50 Mpa; after homogenizing, heating the substrate in a fermentation tank to 90-95 ℃ and sterilizing for 15 min;
(3) cooling and cooling: cooling the homogenized and sterilized substrate in the step (2) to 42 +/-1 ℃ by circulating cooling with ice water, and keeping the temperature constant;
(4) preparing a lactobacillus fermentation strain: fully dissolving the weighed lactobacillus leaven and lactobacillus paracasei in a proper amount of distilled water under an aseptic operation environment to prepare a lactobacillus and lactobacillus paracasei composite fermentation strain;
(5) inoculation and fermentation: inoculating the lactobacillus and lactobacillus paracasei composite fermentation strain prepared in the step (4) into the substrate in the step (3), and fermenting at the constant temperature of 42 +/-1 ℃ for 5-6 hours; when the actual pH value is below 4.5, taking the pH value as a fermentation end point to terminate the fermentation;
(6) cooling and demulsifying: stopping fermentation, cooling to below 25 ℃, slowly stirring at a stirring speed of 20r/min, demulsifying for 3-5 min, and adding the weighed concentrated apple juice while stirring; when no flaky and granular coagulum exists on the surface of the yoghourt and the whole state is uniform and fine, the yoghourt is taken as the demulsification operation endpoint to stop demulsifying;
(7) filling, after-ripening and forming: filling and sealing the demulsified yogurt in an aseptic environment, and then performing after-ripening and forming in a refrigerator at the temperature of 2-6 ℃, wherein the after-ripening and forming time is not less than 12 hours, thus obtaining the novel plant-based yogurt.
Comparative example 2
The comparative example provides a novel plant-based yoghourt which is composed of the following raw materials in percentage by mass: 5.00 percent of instant soybean powder, 7.00 percent of white granulated sugar, 1.00 percent of isomaltulose, 73.384 percent of purified water, 0.016 percent of lactic acid bacteria starter, 5.60 percent of concentrated apple juice and 8.00 percent of pure coconut powder, and the total dosage is 1000 kg.
The preparation method of the novel plant-based yoghourt comprises the following steps:
(1) preparing a substrate: adding weighed instant soybean powder into purified water at 65-70 ℃, and stirring for 10-15 min until the soybean powder is fully dissolved; adding the weighed pure coconut powder, and stirring for 10-15 min again until the coconut powder is fully dissolved; mixing and stirring weighed white granulated sugar and isomaltulose for 5min to be uniform, adding the mixture into dissolved instant soybean powder and pure coconut powder liquid, keeping the temperature of the liquid at 65-70 ℃, and stirring for 15-20 min until the mixture is completely dissolved to obtain a substrate;
(2) homogenizing and sterilizing: heating the substrate obtained in the step (1) to 75-80 ℃ for homogenization, wherein the homogenization pressure is 40-50 Mpa; after homogenizing, heating the substrate in a fermentation tank to 90-95 ℃ and sterilizing for 15 min;
(3) cooling and cooling: cooling the homogenized and sterilized substrate in the step (2) to 42 +/-1 ℃ by circulating cooling with ice water, and keeping the temperature constant;
(4) preparing a lactobacillus fermentation strain: fully dissolving the weighed lactobacillus leavening agent in a proper amount of distilled water under an aseptic operation environment to prepare lactobacillus leavening strains;
(5) inoculation and fermentation: inoculating the lactobacillus fermentation strain prepared in the step (4) into the substrate prepared in the step (3), and fermenting at the constant temperature of 42 +/-1 ℃ for 5-6 h; when the actual pH value is below 4.5, taking the pH value as a fermentation end point to terminate the fermentation;
(6) cooling and demulsifying: stopping fermentation, cooling to below 25 ℃, slowly stirring at a stirring speed of 20r/min, demulsifying for 3-5 min, and adding the weighed concentrated apple juice while stirring; when no flaky and granular coagulum exists on the surface of the yoghourt and the whole state is uniform and fine, the yoghourt is taken as the demulsification operation endpoint to stop demulsifying;
(7) filling, after-ripening and forming: filling and sealing the demulsified yogurt in an aseptic environment, and then performing after-ripening and forming in a refrigerator at the temperature of 2-6 ℃, wherein the after-ripening and forming time is not less than 12 hours, thus obtaining the novel plant-based yogurt.
In order to verify the beneficial effects of the plant-based yoghurt, the stirred plant-based yoghurt prepared in the examples 1-4 and the comparative examples 1-2 is subjected to sensory evaluation and scored, a sensory evaluation group consists of 10 persons, the scores are respectively scored according to the aspects of the taste, the tissue state, the bad flavor and the aroma color of the plant-based yoghurt, the detailed scores are shown in table 1, and the sensory evaluation results are shown in table 2:
TABLE 1 organoleptic scoring criteria for stirred vegetable-based yogurt
TABLE 2 organoleptic scoring results of stirred vegetable-based yoghurts
As can be seen from the results in Table 2, the two types of plant-based yoghurts prepared in comparative example 1 and comparative example 1 have a large difference in flavor. Example 1 the isomaltulose is added, so that the beany flavor and the beany rancid flavor of the fermented bean serving as a main protein source are obviously covered; in the embodiment 1, a proper amount of pure coconut powder is added to serve as good matching and beneficial supplement of the soybean protein, and the addition amount of the instant soybean powder is reduced, so that the beany flavor is not obvious any more. Comparative example 1 no isomaltulose was added, the beany flavor was more pronounced, and at the same time no pure coconut flour was added, in order to ensure the protein content of the product, the addition of the instant soybean flour was slightly higher, which resulted in more pronounced unpleasant flavors such as the beany flavor of the beans themselves.
Compared with the two kinds of plant-based yogurts prepared in the embodiment 1 and the comparative example 2, the unpleasant flavors such as beany flavor and the like after fermentation are greatly improved, but the plant-based yoghurt prepared in the embodiment 1 is fine and viscous in state and has no obvious water separation phenomenon in shelf life due to the addition of the soluble soybean polysaccharide and the citrus dietary fiber; comparative example 2 no soluble soybean polysaccharide and citrus dietary fiber were added, and pure coconut powder was used as the main source of vegetable protein to reduce beany flavor, resulting in a final product with low protein content, thin state, and weak physical feeling of viscosity when drinking yogurt, and a bleeding phenomenon on the surface of the yogurt during shelf life.
Therefore, the invention takes the instant soybean powder and the pure natural coconut powder as main plant base raw materials and protein sources, overcomes the unpleasant flavor such as beany flavor and the like which are easy to appear after the fermentation of the plant yoghurt, and simultaneously solves the problem that the stirring type plant yoghurt is not fine in texture. By the preparation method, the stirring type plant-based yoghourt which not only can cover unpleasant flavors such as beany flavor and the like, but also has the self beany flavor of the soybeans and light coconut flavor, has a fine and smooth state and is rich in dietary fibers can be obtained.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (10)
1. A novel plant-based yoghourt is characterized by comprising the following raw materials in percentage by mass:
2. the novel plant-based yoghurt as claimed in claim 1, which is characterized by consisting of the following raw materials in percentage by mass:
3. the novel plant-based yoghurt as claimed in claim 1, which is characterized by consisting of the following raw materials in percentage by mass:
4. a novel plant based yoghurt as claimed in any one of claims 1 to 3, wherein: the instant soybean powder is soybean powder, and the protein is more than or equal to 40.0 percent.
5. A novel plant based yoghurt as claimed in any one of claims 1 to 3, wherein: the soluble polysaccharide in the soluble soybean polysaccharide is more than or equal to 70.0 percent.
6. A novel plant based yoghurt as claimed in any one of claims 1 to 3, wherein: the titratable acid in the concentrated apple juice is more than or equal to 0.7 percent.
7. A method of preparing a novel plant based yoghurt as claimed in any one of claims 1 to 3, comprising the steps of:
(1) preparing a substrate: adding weighed instant soybean powder into purified water at 65-70 ℃, and stirring for 10-15 min until the soybean powder is fully dissolved; then adding the weighed pure coconut powder and coconut milk, and stirring for 10-15 min again until the coconut powder and the coconut milk are fully dissolved; mixing and stirring weighed white granulated sugar, soluble soybean polysaccharide, citrus dietary fiber and isomaltulose for 5min to be uniform, adding the mixture into dissolved instant soybean powder, pure coconut powder and coconut pulp liquid, keeping the temperature of the liquid at 65-70 ℃, and stirring for 15-20 min until the materials are completely dissolved to obtain a substrate;
(2) homogenizing and sterilizing: heating the substrate obtained in the step (1) to 75-80 ℃ for homogenization, wherein the homogenization pressure is 40-50 Mpa; after homogenizing, heating the substrate in a fermentation tank to 90-95 ℃ and sterilizing for 15 min;
(3) cooling and cooling: cooling the homogenized and sterilized substrate in the step (2) to 42 +/-1 ℃ by circulating cooling with ice water, and keeping the temperature constant;
(4) preparing a lactobacillus fermentation strain: fully dissolving the weighed lactobacillus leaven into a proper amount of distilled water to prepare lactobacillus leavening;
(5) inoculation and fermentation: inoculating the lactobacillus fermentation strain prepared in the step (4) into the substrate prepared in the step (3), and fermenting at the constant temperature of 42 +/-1 ℃ for 5-6 h;
(6) cooling and demulsifying: after fermentation is stopped, cooling to below 25 ℃, stirring at a stirring speed of 20r/min, demulsifying for 3-5 min, and adding the weighed concentrated apple juice while stirring;
(7) filling, after-ripening and forming: and filling and sealing the demulsified yogurt in an aseptic environment, and then putting the yogurt into a refrigerator with the temperature of 2-6 ℃ for after-ripening and forming to obtain the novel plant-based yogurt.
8. The method for preparing a novel plant-based yogurt according to claim 7, wherein in step (5), the fermentation end point conditions are: the pH was found to be below 4.5.
9. The method for preparing novel plant-based yogurt according to claim 7, wherein in step (6), the demulsification operation end-point conditions are as follows: the surface of the yoghourt has no flaky and granular coagulum, and the whole state is uniform and fine.
10. The method for preparing a novel plant-based yogurt as claimed in claim 7, wherein in step (7), the after-ripening and molding time is not less than 12 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110942179.2A CN113749215A (en) | 2021-08-17 | 2021-08-17 | Novel plant-based yoghourt and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110942179.2A CN113749215A (en) | 2021-08-17 | 2021-08-17 | Novel plant-based yoghourt and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113749215A true CN113749215A (en) | 2021-12-07 |
Family
ID=78790045
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110942179.2A Pending CN113749215A (en) | 2021-08-17 | 2021-08-17 | Novel plant-based yoghourt and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113749215A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN115399371A (en) * | 2022-08-17 | 2022-11-29 | 渤海大学 | Plant yogurt added with soybean seed coat polysaccharide and method thereof |
| CN115553428A (en) * | 2022-10-31 | 2023-01-03 | 华中农业大学 | High-viscosity pea fermented milk and preparation method thereof |
| CN115918825A (en) * | 2022-12-28 | 2023-04-07 | 光明乳业股份有限公司 | Fermented peanut coconut milk beverage and preparation method thereof |
| CN116098203A (en) * | 2023-02-22 | 2023-05-12 | 洽洽食品股份有限公司 | Plant-based yoghurt and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1436472A (en) * | 2002-02-08 | 2003-08-20 | 新三井制糖株式会社 | Preparation of soya-bean milk or soya-bean milk beverage |
| JP2005245217A (en) * | 2004-03-01 | 2005-09-15 | Sanei Gen Ffi Inc | Acidic milk beverage and method for producing the same |
| US20170112177A1 (en) * | 2014-06-17 | 2017-04-27 | Conopco, Inc., D/B/A Unilever | Ready-to-drink proteinaceous beverage |
| CN112616935A (en) * | 2020-12-30 | 2021-04-09 | 光明乳业股份有限公司 | High-protein bean-based fermented milk and preparation method thereof |
| CN112753768A (en) * | 2021-01-15 | 2021-05-07 | 南京泛成生物科技有限公司 | Plant double-protein fermented flavored yogurt and preparation method thereof |
| CN113040299A (en) * | 2021-04-30 | 2021-06-29 | 新希望乳业股份有限公司 | Coconut milk, coconut yoghourt and preparation method thereof |
-
2021
- 2021-08-17 CN CN202110942179.2A patent/CN113749215A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1436472A (en) * | 2002-02-08 | 2003-08-20 | 新三井制糖株式会社 | Preparation of soya-bean milk or soya-bean milk beverage |
| JP2005245217A (en) * | 2004-03-01 | 2005-09-15 | Sanei Gen Ffi Inc | Acidic milk beverage and method for producing the same |
| US20170112177A1 (en) * | 2014-06-17 | 2017-04-27 | Conopco, Inc., D/B/A Unilever | Ready-to-drink proteinaceous beverage |
| CN112616935A (en) * | 2020-12-30 | 2021-04-09 | 光明乳业股份有限公司 | High-protein bean-based fermented milk and preparation method thereof |
| CN112753768A (en) * | 2021-01-15 | 2021-05-07 | 南京泛成生物科技有限公司 | Plant double-protein fermented flavored yogurt and preparation method thereof |
| CN113040299A (en) * | 2021-04-30 | 2021-06-29 | 新希望乳业股份有限公司 | Coconut milk, coconut yoghourt and preparation method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN115399371A (en) * | 2022-08-17 | 2022-11-29 | 渤海大学 | Plant yogurt added with soybean seed coat polysaccharide and method thereof |
| CN115553428A (en) * | 2022-10-31 | 2023-01-03 | 华中农业大学 | High-viscosity pea fermented milk and preparation method thereof |
| CN115918825A (en) * | 2022-12-28 | 2023-04-07 | 光明乳业股份有限公司 | Fermented peanut coconut milk beverage and preparation method thereof |
| CN116098203A (en) * | 2023-02-22 | 2023-05-12 | 洽洽食品股份有限公司 | Plant-based yoghurt and preparation method thereof |
| CN116098203B (en) * | 2023-02-22 | 2024-02-23 | 洽洽食品股份有限公司 | Plant-based yoghurt and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN113749215A (en) | Novel plant-based yoghourt and preparation method thereof | |
| CN104886256B (en) | A kind of pure walnut acidified milk and preparation method thereof | |
| CN106259892B (en) | Normal-temperature drinking yoghurt and preparation method thereof | |
| CN110074193A (en) | A kind of plant base fermented yoghourt stabilizer and its application | |
| CN110074185A (en) | Phycocyanin steamed dumpling with pork, mushrooms and bamboo shoots vegetable solid-state yoghourt product and its processing method | |
| CN108850177B (en) | Flavored milk pudding dessert and preparation method thereof | |
| CN113349258B (en) | Non-additive double-protein normal-temperature yoghourt and preparation method thereof | |
| CN106306639A (en) | Lactic acid bacterium collagen jelly and manufacture method thereof | |
| CN107156325A (en) | A kind of Kefir grains bacterium fermented whey beverage containing polyphenol and preparation method thereof | |
| CN108175076B (en) | Preparation process of orange vinegar residue flavored sauce | |
| CN112167353A (en) | Fermented walnut soybean milk and preparation method thereof | |
| CN103976444A (en) | Kernel dew and preparation method thereof | |
| CN108902314B (en) | Double-protein fermented milk beverage rich in active lactobacillus plantarum and preparation method thereof | |
| CN114304279B (en) | Cereal fermented yoghourt rich in protein and preparation method thereof | |
| CN113491287B (en) | Green apple flavored fermented milk and preparation method thereof | |
| CN111480752A (en) | Fermented coconut water beverage base material, fermented coconut water beverage and preparation method thereof | |
| CN106418523B (en) | A kind of stable type tara vine functional health curdled milk | |
| CN113491288B (en) | Fermented milk with snow pear and loquat flavor and preparation method thereof | |
| CN113892591A (en) | Fruity fermented soybean milk beverage and preparation method thereof | |
| CN108271868A (en) | A kind of walnut beverage using the production fermentation of walnut oil processing byproduct | |
| CN106857841A (en) | A kind of composite probiotics ferment sugar-free medlar Yoghourt and preparation method thereof | |
| CN110604178B (en) | Infant yogurt dissolving bean and preparation process thereof | |
| KR100738029B1 (en) | A persimmon vinegar containing red ginseng extract | |
| Jayasekara et al. | Processing technologies for virgin coconut oil and coconut based Confectionaries and beverages | |
| CN111838315A (en) | Preparation method of barley seedling powder fermented milk-containing beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20211207 |
|
| RJ01 | Rejection of invention patent application after publication |