CN114097969A - Cereal diet frozen beverage and preparation method thereof - Google Patents
Cereal diet frozen beverage and preparation method thereof Download PDFInfo
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- CN114097969A CN114097969A CN202111439647.0A CN202111439647A CN114097969A CN 114097969 A CN114097969 A CN 114097969A CN 202111439647 A CN202111439647 A CN 202111439647A CN 114097969 A CN114097969 A CN 114097969A
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- 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
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a cereal diet frozen beverage which comprises the following components in percentage by weight: 15-18% of sweetening agent, 10-15% of milk powder, 10-15% of milk, 1-3% of polydextrose, 5-12% of oat powder, 0.8-1.5% of stabilizing agent and the balance of water. The invention also provides a preparation method for preparing the cereal diet frozen beverage by adopting the raw materials. The frozen beverage of the cereal diet provided by the invention is prepared by adding oat flour without adding essence for enhancing the flavor of the product, so that the frozen beverage is rich in nutrition and good in flavor.
Description
Technical Field
The invention belongs to the field of frozen foods, and particularly relates to a cereal diet frozen beverage and a preparation method thereof.
Background
The frozen beverage is prepared with drinking water, milk product, egg product, sweetener, edible oil and fat as main material and proper amount of food additive including essence, stabilizer, coloring agent, emulsifier, etc. and through mixing, sterilizing, homogenizing, ageing, coagulating, forming, hardening and other steps. Common frozen drinks include ice cream, ice cream bar, slush, ice sucker, edible ice, sweet ice, and the like.
Cereals are of great interest because of their rich dietary fiber content. Increasing intake of dietary fiber of grain can effectively proliferate beneficial bacteria in intestinal tract, improve intestinal flora structure, protect intestinal barrier function, and prevent chronic diseases such as obesity, diabetes, hypertension, coronary heart disease, cardiovascular disease, cerebrovascular disease, and colon cancer. Since dietary fiber has a health-care effect on the human body, it is classified as the "seventh major nutrient" following sugars, proteins, fats, water, minerals and vitamins, and is also called "gut scavenger". Cereals are diverse in kind, but their main structure is basically similar, including the husk, endosperm, germ and aleurone layer. The dietary fiber is mainly located in cereal bran, wheat bran, rye bran, oat bran, barley bran, rice bran and the like are the most main sources of all cereal bran dietary fiber resources developed at the present stage, wherein the total dietary fiber content of the oat bran is as high as about 30%.
Along with the improvement of living standard of people, more and more consumers put forward more requirements on the taste and the health care efficacy of the frozen drink. The variety of cold drinks has been developed into hundreds of cold drinks from dozens of cold drinks in the past, and people not only have the purposes of preventing heatstroke and cooling, but also pay more attention to new styles and new tastes when eating cold drinks. How to combine the grains with the frozen beverage to prepare the frozen beverage which has good flavor and is rich in dietary fibers is a problem which needs to be solved urgently by researchers.
Disclosure of Invention
The invention aims to provide a cereal diet frozen drink and a preparation method thereof. The method adds the enzymolysis oat flour to enhance the dietary fiber in the frozen beverage, so as to prepare the frozen beverage with rich nutrition and good flavor. The invention mainly solves the technical problems through the following technical scheme.
The invention provides a cereal diet frozen beverage which comprises the following components in percentage by weight: 15-18% of sweetening agent, 10-15% of milk powder, 10-15% of milk, 1-3% of polydextrose, 5-12% of oat powder, 0.8-1.5% of stabilizing agent and the balance of water.
Preferably, the sweetener is one or more of sucrose, glucose syrup and crystalline fructose.
Preferably, the stabilizer is prepared from the following components in a mass ratio of 3-4: 1 locust bean gum and pectin.
Preferably, the polydextrose is water-soluble dietary fiber; the oat powder is enzymolysis oat powder, and the mesh number is 80-200 meshes.
The invention also provides a preparation method of the cereal diet frozen drink, which comprises the following steps:
(1) weighing the sweetening agent, the milk powder, the milk, the polydextrose, the oat powder, the stabilizer and the rest of water according to the weight part ratio, mixing and uniformly stirring to obtain a mixed material;
(2) homogenizing the mixed material;
(3) sterilizing the homogenized mixture at high temperature, and quickly cooling after the sterilization is finished;
(4) aging the cooled feed liquid;
(5) and (4) freezing the aged feed liquid, and filling after freezing.
Preferably, the stirring temperature in the step (1) is 50-65 ℃ and the time is 10-20 min.
Preferably, the homogenizing pressure in the step (2) is 15-20Mpa, the temperature is 60-70 ℃, and the time is 5-10 min.
Preferably, the sterilization mode in the step (3) is heat sterilization, and the sterilization is carried out for 25-30s at the temperature of 85-90 ℃; the cooling is rapid cooling to 4 ℃ by using flowing water.
Preferably, the aging temperature in the step (4) is 2-4 ℃ and the time is 4-6 h.
Preferably, the freezing conditions in step (5) are an expansion ratio of 40-50% and an outlet temperature of-3 to-5 ℃.
On the basis of the common knowledge in the field, the preferred conditions can be combined randomly to obtain the preferred embodiments of the invention.
The reagents and starting materials used in the present invention are commercially available.
The positive progress effects of the invention are as follows:
the product prepared by the invention is added with oat flour, and essence for enhancing the flavor of the product is not additionally added, so that the frozen beverage with rich nutrition and good flavor is prepared.
Detailed Description
A cereal diet frozen drink comprises the following components in percentage by weight: 15-18% of sweetening agent, 10-15% of milk powder, 10-15% of milk, 1-3% of polydextrose, 5-12% of oat powder, 0.8-1.5% of stabilizing agent and the balance of water.
The cereal diet frozen beverage is added with a sweetening agent. The sweetener is a substance exhibiting a sweet taste in foods, and can provide a frozen drink with a suitable taste, adjust and enhance the flavor in the frozen drink. In the present invention, the sweetener is preferably one or more selected from sucrose, glucose syrup, and crystalline fructose. The addition amount of the sweetener is 15-18%, preferably 16-19%, and more preferably 17% based on the percentage of the cereal diet frozen beverage as 100%. The source of the sweetener is not particularly limited in the present invention, and a commercially available product may be used.
In the cereal diet frozen beverage, the milk is conventional milk in the field, preferably raw milk, and meets the requirements of national standard GB19301-2010 national food safety standard-raw milk. The milk is added in an amount of 10-15%, preferably 12-14%, and more preferably 13% based on 100% of the total weight of the cereal diet frozen beverage. The source of the milk is not specially limited, and the milk can be obtained by adopting a commercial product.
In the cereal diet frozen beverage of the invention, the milk powder is conventional in the art. The addition amount of the milk powder is 10-15%, preferably 12-14%, and more preferably 13% based on the percentage of the cereal diet frozen beverage as 100%. The source of the milk powder is not particularly limited, and the milk powder can be obtained by adopting a commercial product.
In the cereal diet frozen beverage, the polydextrose is water-soluble dietary fiber; can supplement water soluble dietary fiber required by human body. After entering the digestive system of a human body, the health-care food has a special physiological metabolism function, thereby preventing and treating constipation and fat deposition, regulating prebiotics of intestinal flora balance, reducing blood sugar and promoting mineral element absorption. The addition amount of polydextrose is 1-3%, preferably 2%, based on 100% of the frozen beverage of cereal diet. The polydextrose is not particularly limited in source, and a commercially available product can be used.
In the cereal diet frozen beverage, the oat powder is enzymolysis oat powder, the mesh number is 80-200 meshes, preferably 100-150 meshes, and more preferably 120 meshes. The oat has very high nutritional value, is rich in nutrients such as protein, essential fatty acid, mineral substances, vitamins and dietary fibers, and also contains bioactive components with health care functions such as linoleic acid, saponin, beta-glucan and the like, so that the oat has certain assistance on hypertension, hyperlipidemia, obesity and constipation. After the oat starch is hydrolyzed by enzyme, molecular chains become small, and digestion and absorption are facilitated. According to the invention, the enzymolysis oat flour is added, so that the dietary fiber in the frozen beverage is enhanced, and the prepared frozen beverage has good taste. The oat flour is added in an amount of 5-12%, preferably 7-10%, and more preferably 8% based on 100% of the total weight of the cereal diet frozen beverage. The oat flour is not particularly limited in source, and can be prepared from commercial products.
The cereal diet frozen beverage is added with the stabilizer. The stabilizer has hydrophilicity, and has the functions of combining with free water in cold drink to form combined water, reducing the amount of free water in material, preventing or inhibiting ice crystal generation, raising melting resistance, storing stability, raising material liquid viscosity and improving taste. According to the invention, the stabilizer is preferably a mixture of locust bean gum and pectin in a mass ratio of 3-4: 1, and the stabilizer in the ratio has a good coordination effect, so that the quality of the frozen beverage is ensured. The addition amount of the stabilizer is 0.8-1.5%, preferably 1.0-1.3%, and more preferably 1.2% based on the percentage of the cereal diet frozen beverage as 100%. The source of the stabilizer in the invention is not particularly limited, and a commercially available product can be used.
The invention provides a preparation method of a cereal diet frozen drink, which comprises the following steps:
(1) weighing the sweetening agent, the milk powder, the milk, the polydextrose, the oat powder, the stabilizer and the rest of water according to the weight part ratio, mixing and uniformly stirring to obtain a mixed material;
(2) homogenizing the mixed material;
(3) sterilizing the homogenized mixture at high temperature, and quickly cooling after the sterilization is finished;
(4) aging the cooled feed liquid;
(5) and (4) freezing the aged feed liquid, and filling after freezing.
In the preparation method of the cereal diet frozen drink, the mixing mode of the raw materials is not particularly limited, and the cereal diet frozen drink can be prepared by adopting the known mixing mode in the field. In the present invention, the stirring temperature is preferably 50 to 65 ℃, more preferably 60 ℃, and the time is preferably 10 to 20min, more preferably 15 min.
In the present invention, the homogenizing pressure of the mixing is preferably 15 to 20MPa, more preferably 18MPa, the temperature is preferably 60 to 70 ℃, more preferably 65 ℃, and the time is preferably 5 to 10min, more preferably 8 min. The raw materials can be well mixed through homogenization, and meanwhile, the product is not easy to delaminate in the subsequent process.
The specific sterilization method adopted by the sterilization process is not particularly limited, and a person skilled in the art can select a proper sterilization method according to actual needs. In the invention, the sterilization mode can select ultrahigh pressure sterilization and heat sterilization, preferably heat sterilization, and the sterilization condition is 85-90 ℃ for 25-30 s; the cooling is rapid cooling to 4 ℃ by using flowing water.
In the invention, the cooled feed liquid is aged, and the mixture is refrigerated for a certain time at low temperature, which is substantially under the hydration of fat, protein and a stabilizer, so that the stabilizer fully absorbs moisture, the viscosity of the feed liquid is increased, and the expansion rate is improved during the coagulation stirring. The aging time is related to the temperature of the feed liquid, the composition of the raw materials and the variety of the stabilizer. In the present invention, the aging temperature is preferably 2 to 4 ℃, more preferably 3 ℃ and the time is preferably 4 to 6 hours, more preferably 5 hours.
In the invention, the aged feed liquid is frozen, wherein the freezing is a process of freezing the mixture under forced stirring to uniformly distribute air and tiny bubbles in the whole mixture, and part of water becomes fine crystals of ice. The selection of the freezer is not particularly limited in the present invention. In the freezing process, proper expansion rate is needed, the product is poorly dissolved and the tissue state is too hard due to too low expansion rate, and the shape retention and the preservation performance are poor due to too high expansion rate. In the present invention, the preferred freezing conditions are an expansion ratio of 40 to 50% and an outlet temperature of-3 to-5 ℃.
The present invention is described in further detail below by way of specific examples, but the present invention is not limited thereby within the scope of the examples. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.
The starting materials in the following examples were all commercially available unless otherwise specified.
The various starting material sources for the following examples are conventional in the art.
Example 1
A cereal diet frozen drink comprises the following components in percentage by weight: 10% of sucrose, 4% of glucose syrup, 2% of crystalline fructose, 12% of milk powder, 15% of milk, 2% of polydextrose, 10% of oat powder, 0.5% of locust bean gum, 0.5% of pectin and the balance of water.
The preparation method of the cereal diet frozen drink comprises the following steps:
(1) taking the raw materials according to the mixture ratio, and mixing and stirring the raw materials at the temperature of 55 ℃ for 20min to obtain a mixed material;
(2) homogenizing the mixture at 60 deg.C under 18Mpa for 5 min;
(3) sterilizing the homogenized mixture at 90 ℃ for 30s, and quickly cooling to 4 ℃ by using flowing water after the sterilization is finished;
(4) aging the obtained feed liquid at 4 ℃ for 4 h;
(5) and (3) freezing the aged feed liquid, setting the expansion rate to be 40% and the outlet temperature to be-3 ℃ in a freezing process, and filling and hardening after freezing to obtain a finished product.
Example 2
A cereal diet frozen drink comprises the following components in percentage by weight: 10% of sucrose, 5% of glucose syrup, 15% of milk powder, 10% of milk, 1% of polydextrose, 5% of oat powder, 0.4% of locust bean gum, 0.1% of pectin and the balance of water.
The preparation method of the cereal diet frozen drink comprises the following steps:
(1) taking the raw materials according to the mixture ratio, and mixing and stirring the raw materials at 50 ℃ for 20min to obtain a mixed material;
(2) homogenizing the mixture at 60 deg.C under 20Mpa for 5 min;
(3) sterilizing the homogenized mixture at 85 ℃ for 30s, and quickly cooling to 4 ℃ by using flowing water after the sterilization is finished;
(4) aging the obtained feed liquid at 2 ℃ for 4 h;
(5) and (3) freezing the aged feed liquid, setting the expansion rate to be 42% and the outlet temperature to be-5 ℃ in a freezing process, and filling and hardening after freezing to obtain a finished product.
Example 3
A cereal diet frozen drink comprises the following components in percentage by weight: 10% of sucrose, 5% of glucose syrup, 3% of crystalline fructose, 10% of milk powder, 12% of milk, 3% of polydextrose, 12% of oat powder, 0.8% of locust bean gum, 0.7% of pectin and the balance of water.
The preparation method of the cereal diet frozen drink comprises the following steps:
(1) taking the raw materials according to the mixture ratio, and mixing and stirring the raw materials at 60 ℃ for 15min to obtain a mixed material;
(2) homogenizing the mixture at 60 deg.C under 20Mpa for 10 min;
(3) sterilizing the homogenized mixture at 90 ℃ for 30s, and quickly cooling to 4 ℃ by using flowing water after the sterilization is finished;
(4) aging the obtained feed liquid at 2 ℃ for 4 h;
(5) and (3) freezing the aged feed liquid, setting the expansion rate to be 50% and the outlet temperature to be-3 ℃ in a freezing process, and filling and hardening after freezing to obtain a finished product.
Example 4
A cereal diet frozen drink comprises the following components in percentage by weight: 12% of sucrose, 3% of crystalline fructose, 12% of milk powder, 12% of milk, 2% of polydextrose, 8% of oat powder, 0.8% of locust bean gum, 0.5% of pectin, and the balance of water.
The preparation method of the cereal diet frozen drink comprises the following steps:
(1) taking the raw materials according to the mixture ratio, and mixing and stirring the raw materials at 65 ℃ for 10min to obtain a mixed material;
(2) homogenizing the mixture at 70 deg.C under 20Mpa for 8 min;
(3) carrying out ultrahigh pressure sterilization on the homogenized mixture, and quickly cooling to 4 ℃ by using flowing water after the sterilization is finished;
(4) aging the obtained feed liquid at 4 ℃ for 6 h;
(5) and (3) freezing the aged feed liquid, setting the expansion rate to be 42% and the outlet temperature to be-3 ℃ in a freezing process, and filling and hardening after freezing to obtain a finished product.
Comparative example 1
The comparative example was prepared substantially the same as example 1 except that oat flour was substituted for equal proportions of water and an appropriate amount of food oat flavor was added.
Effect embodiment:
the products obtained in examples 1 to 4 and comparative example 1 described in the present invention were subjected to sensory evaluation, and the flavor and the overall evaluation of the finished product were evaluated, respectively, according to the evaluation criteria shown in table 1. The results are shown in Table 2.
TABLE 1 sensory evaluation criteria
| Evaluation index | Fine rule of assessment | Rating score |
| Flavor (I) and flavor (II) | Has no peculiar smell | 0-10 |
| General evaluation | Good palatability and complete shape | 0-10 |
TABLE 2 sensory evaluation results
| Flavor (I) and flavor (II) | General evaluation | Total score | |
| Example 1 | 8.5 | 8.9 | 17.4 |
| Example 2 | 8.3 | 8.2 | 16.5 |
| Example 3 | 8.4 | 7.9 | 16.3 |
| Example 4 | 8.3 | 8.2 | 16.5 |
| Comparative example 1 | 6.2 | 6.1 | 12.3 |
As can be seen from table 2, the cereal diet frozen beverage obtained by the preparation method provided by the present invention is better evaluated in flavor and overall evaluation than the common oat-flavored frozen beverage. The prepared frozen beverage of the cereal diet can increase the intake of dietary fiber for human body, and has certain health protection effect. Meanwhile, due to the natural faint scent of the oat powder, the frozen beverage provided by the invention is endowed with rich nutritional value and fresh and natural grain fragrance.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The frozen cereal diet drink is characterized by comprising the following components in percentage by weight: 15-18% of sweetening agent, 10-15% of milk powder, 10-15% of milk, 1-3% of polydextrose, 5-12% of oat powder, 0.8-1.5% of stabilizing agent and the balance of water.
2. The cereal meal frozen drink according to claim 1, wherein the sweetener is one or more of sucrose, glucose syrup, crystalline fructose.
3. The cereal diet frozen drink according to claim 1, wherein the stabilizer is a mixture of 3-4: 1 locust bean gum and pectin.
4. The cereal meal frozen drink according to claim 1, wherein the polydextrose is a water soluble dietary fiber; the oat powder is enzymolysis oat powder, and the mesh number is 80-200 meshes.
5. A method of preparing a cereal meal frozen drink according to any of claims 1 to 4, comprising the steps of:
(1) weighing the sweetening agent, the milk powder, the milk, the polydextrose, the oat powder, the stabilizer and the rest of water according to the weight part ratio, mixing and uniformly stirring to obtain a mixed material;
(2) homogenizing the mixed material;
(3) sterilizing the homogenized mixture at high temperature, and quickly cooling after the sterilization is finished;
(4) aging the cooled feed liquid;
(5) and (4) freezing the aged feed liquid, and filling after freezing.
6. The method of preparing a cereal meal frozen drink according to claim 5, wherein the stirring temperature in step (1) is 50-65 ℃ for 10-20 min.
7. The method of preparing a cereal dietary frozen drink according to claim 5, wherein the homogenization pressure in step (2) is 15-20Mpa, the temperature is 60-70 ℃ and the time is 5-10 min.
8. The method of preparing a cereal meal frozen drink according to claim 6, wherein the sterilization mode in step (3) is heat sterilization, and the sterilization conditions are 85-90 ℃ for 25-30 s; the cooling is rapid cooling to 4 ℃ by using flowing water.
9. The method of preparing a cereal meal frozen drink according to claim 5, wherein the aging temperature in step (4) is 2-4 ℃ for 4-6 hours.
10. The method of preparing a cereal meal frozen drink according to claim 5, wherein the congealing conditions in step (5) are an overrun of 40-50% and an exit temperature of-3 to-5 ℃.
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|---|---|---|---|---|
| US20130259975A1 (en) * | 2010-12-08 | 2013-10-03 | Nestec S.A. | Frozen confectionary products comprising hydrolyzed whole grain |
| CN108065323A (en) * | 2016-11-10 | 2018-05-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | Cereal sauce and application thereof and preparation method |
| CN112021444A (en) * | 2020-09-18 | 2020-12-04 | 光明乳业股份有限公司 | Buffalo milk ice cream slurry and preparation method thereof |
| CN113367226A (en) * | 2021-06-24 | 2021-09-10 | 光明乳业股份有限公司 | Sweet osmanthus milk tea flavored frozen beverage and preparation method thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20130259975A1 (en) * | 2010-12-08 | 2013-10-03 | Nestec S.A. | Frozen confectionary products comprising hydrolyzed whole grain |
| CN108065323A (en) * | 2016-11-10 | 2018-05-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | Cereal sauce and application thereof and preparation method |
| CN112021444A (en) * | 2020-09-18 | 2020-12-04 | 光明乳业股份有限公司 | Buffalo milk ice cream slurry and preparation method thereof |
| CN113367226A (en) * | 2021-06-24 | 2021-09-10 | 光明乳业股份有限公司 | Sweet osmanthus milk tea flavored frozen beverage and preparation method thereof |
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