CN114258952A - Flavored yogurt without sucrose and sweetener and preparation method thereof - Google Patents
Flavored yogurt without sucrose and sweetener and preparation method thereof Download PDFInfo
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- CN114258952A CN114258952A CN202111657510.2A CN202111657510A CN114258952A CN 114258952 A CN114258952 A CN 114258952A CN 202111657510 A CN202111657510 A CN 202111657510A CN 114258952 A CN114258952 A CN 114258952A
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 54
- 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 title claims abstract description 32
- 229930006000 Sucrose Natural products 0.000 title claims abstract description 32
- 235000003599 food sweetener Nutrition 0.000 title claims abstract description 30
- 239000003765 sweetening agent Substances 0.000 title claims abstract description 30
- 239000005720 sucrose Substances 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 239000000463 material Substances 0.000 claims abstract description 50
- 238000002156 mixing Methods 0.000 claims abstract description 28
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 12
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims description 24
- 230000001954 sterilising effect Effects 0.000 claims description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 13
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- 238000011049 filling Methods 0.000 claims description 11
- 239000003795 chemical substances by application Substances 0.000 claims description 10
- 238000000265 homogenisation Methods 0.000 claims description 9
- 239000007858 starting material Substances 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 4
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims description 4
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 4
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 235000020122 reconstituted milk Nutrition 0.000 claims description 3
- 230000005070 ripening Effects 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 11
- 235000019658 bitter taste Nutrition 0.000 abstract description 8
- 238000005265 energy consumption Methods 0.000 abstract description 5
- 241000894006 Bacteria Species 0.000 abstract description 2
- 229960004793 sucrose Drugs 0.000 description 20
- 230000000052 comparative effect Effects 0.000 description 10
- 239000002994 raw material Substances 0.000 description 8
- 206010012601 diabetes mellitus Diseases 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 4
- 235000019605 sweet taste sensations Nutrition 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 3
- 108010011485 Aspartame Proteins 0.000 description 2
- 235000015197 apple juice Nutrition 0.000 description 2
- 239000000605 aspartame Substances 0.000 description 2
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 2
- 229960003438 aspartame Drugs 0.000 description 2
- 235000010357 aspartame Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 206010018429 Glucose tolerance impaired Diseases 0.000 description 1
- 244000183278 Nephelium litchi Species 0.000 description 1
- 208000001280 Prediabetic State Diseases 0.000 description 1
- YGCFIWIQZPHFLU-UHFFFAOYSA-N acesulfame Chemical compound CC1=CC(=O)NS(=O)(=O)O1 YGCFIWIQZPHFLU-UHFFFAOYSA-N 0.000 description 1
- 229960005164 acesulfame Drugs 0.000 description 1
- 235000020244 animal milk Nutrition 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 235000020251 goat milk Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 201000009104 prediabetes syndrome Diseases 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
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- Dairy Products (AREA)
Abstract
The invention discloses a flavored yogurt without added sucrose and sweeteners, which comprises the following components in percentage by weight: fruit juice 4.0% -15.0%, leaven 0.001% -0.006% and raw milk which is supplemented to 100%. Also discloses a preparation method of the flavored yogurt without adding sucrose and sweeteners. According to the invention, by adjusting the formula, no sucrose or sweetener is additionally added, so that the product has natural sweetness, no bitterness, fine state and pleasant taste. The conventional yogurt production process is optimized, the method of stirring and mixing materials at low temperature is adopted, the energy consumption is effectively reduced, the time of the materials at high temperature is shortened, and the excessive propagation of harmful bacteria is avoided.
Description
Technical Field
The invention belongs to the field of fermented dairy products, and particularly relates to flavored yogurt without sucrose and sweeteners and a preparation method thereof.
Background
In recent years, the number of diabetic patients is greatly increased, and according to data on 2021 global diabetes map published by international diabetes union (IDF) official network, the number of adult diabetic patients reaches 5.37 hundred million (10.5%) in 2021 year worldwide, and about one tenth of the adults in the world are affected. While Chinese diabetic patients are ranked worldwide first, Chinese people exceeding 1/3 are in "pre-diabetes".
As is well known, the yogurt product has comprehensive nutrition, is easier to be absorbed by human bodies than cow milk, has the effects of improving the immune function of the human bodies and the like, and is one of modern human ideal foods with both nutrition and health care functions. However, in order to cater to the taste of the public, sucrose is usually added additionally, which greatly limits the choice of patients with diabetes, while in recent years, sucrose-free yoghurt sold on the market usually replaces sucrose with sweetener such as aspartame, acesulfame and the like, so that the sweet taste of the prepared product is not natural and is bitter, and the taste is poor.
Therefore, it is urgently required to develop a flavored yogurt without adding sucrose or a sweetener.
Disclosure of Invention
The invention aims to solve the technical problem that the existing flavored yogurt is bitter after the sweet taste is improved by adding cane sugar or the sweet taste is improved by adding a sweetening agent, or the yogurt is not bitter after the sweet taste is improved by adding the sweetening agent, or the yogurt is not added with cane sugar or the sweetening agent and is weak in taste.
The invention mainly solves the technical problems through the following technical scheme.
The invention provides a flavored yogurt without added sucrose and sweeteners, which comprises the following components in percentage by weight: 4.0 to 15.0 percent of fruit juice, 0.001 to 0.006 percent of leaven and raw milk which is complemented to 100 percent.
Preferably, the juice is a double de-juiced juice.
Preferably, the starter is lactobacillus bulgaricus and/or streptococcus thermophilus.
Preferably, the raw milk is fresh milk and/or reconstituted milk.
The invention also provides a preparation method of the flavored yogurt without the addition of the sucrose and the sweetener, which comprises the following steps:
(1) uniformly mixing the raw milk and the fruit juice to obtain a material A;
(2) homogenizing the material A, sterilizing and cooling to obtain a material B;
(3) inoculating a fermenting agent into the material B, uniformly mixing the material B and the fermenting agent, and fermenting to obtain a material C;
(4) and (5) filling the material C, cooling and ripening to obtain the product.
Preferably, in the step (1), the mixing is low-temperature stirring mixing; the mixing temperature is 2-15 ℃, and the mixing time is 5-10 min.
Preferably, in the step (2), the homogenizing comprises primary homogenizing and secondary homogenizing, wherein the pressure of the primary homogenizing is 16-17MPa, and the pressure of the secondary homogenizing is 3-4 MPa; the homogenizing temperature is 60-65 ℃; the sterilization temperature is 85-95 ℃, and the sterilization time is 5-10 min; the cooling temperature is 37-45 ℃.
Preferably, in the step (3), the temperature of the inoculated leavening agent is 37-45 ℃; the fermentation temperature is 37-45 ℃, the fermentation time is 5-8h, and the final acidity of the fermentation is 65-75 DEG T.
Preferably, in the step (4), the filling temperature is 16-25 ℃; the temperature of the cooling after-ripening is 2-10 ℃, and the time is 10-15 h.
On the basis of the common knowledge in the field, the above 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.
Compared with the prior art, the invention has the positive improvement effects that:
according to the invention, by adjusting the formula, no sucrose or sweetener is additionally added, so that the product has natural sweetness, no bitterness, fine state and pleasant taste. The conventional yogurt production process is optimized, the method of stirring and mixing materials at low temperature is adopted, the energy consumption is effectively reduced, the time of the materials at high temperature is shortened, and the excessive propagation of harmful bacteria is avoided.
Detailed Description
The flavored yogurt without the addition of the sucrose and the sweetener comprises the following components in percentage by weight: 4.0 to 15.0 percent of fruit juice, 0.001 to 0.006 percent of leaven and raw milk which is complemented to 100 percent.
In the invention, the fruit juice is preferably double-de-juiced, the double-de-juiced fruit juice refers to decolored and deacidified fruit juice, and is preferably double-de-apple juice, double-de-pear juice, double-de-litchi juice and the like. The fruit juice may be used in amounts conventional in the art, from 4.0% to 15.0%, preferably from 6% to 12%, more preferably from 8% to 10%, most preferably 9% based on 100% of the flavored yogurt without added sucrose and sweeteners.
In the present invention, the raw milk is raw milk conventionally used in the art, and is generally fresh milk and/or reconstituted milk. The raw milk can be selected from various animal milks conventionally used in the field for preparing fermented milk, such as raw milk and/or raw goat milk, preferably raw milk.
In the present invention, the leaven is a leaven conventionally used in the art, and generally defines a leaven species allowed to be used in the food industry for the relevant national departments. The starter is preferably Lactobacillus bulgaricus (Lactobacillus bulgaricus) and/or Streptococcus thermophilus (Streptococcus thermophilus). The amount of the leaven is 0.001% -0.006%, preferably 0.003% -0.006%, and more preferably 0.006% of the total percentage of the flavored yogurt without the added sucrose and the sweetener as 100%.
The invention also provides a preparation method of the flavored yogurt without the addition of the sucrose and the sweetener, which comprises the following steps:
(1) uniformly mixing the raw milk and the fruit juice to obtain a material A;
(2) homogenizing the material A, sterilizing and cooling to obtain a material B;
(3) inoculating a fermenting agent into the material B, uniformly mixing the material B and the fermenting agent, and fermenting to obtain a material C;
(4) and (5) filling the material C, cooling and ripening to obtain the product.
In the preparation method of the present invention, in the step (1), the mixing conditions and method are those conventional in the art, and low-temperature stirring mixing is preferred. The temperature of the mixing is preferably 2-15 deg.C, more preferably 6-8 deg.C, and most preferably 7 deg.C. The mixing time is preferably 5-10min, more preferably 7-9min, most preferably 8 min.
In the preparation method of the present invention, in the step (2), the conditions and methods for homogenization are those conventional in the art. The homogenizing comprises primary homogenizing and secondary homogenizing. The pressure for the first homogenization may be a pressure conventional in the art, and is preferably 16 to 17 MPa. The pressure for the secondary homogenization may be a pressure conventional in the art, and is preferably 3 to 4 MPa. The temperature for homogenization may be a temperature conventional in the art, preferably 60-65 ℃, more preferably 61-63 ℃, and most preferably 62 ℃. The sterilization methods and conditions are those conventional in the art. The sterilization temperature may be a temperature conventional in the art, preferably 85-95 deg.C, more preferably 90 deg.C. The sterilization time may be a time conventional in the art, and is preferably 5 to 10min, and more preferably 8 min. The cooling methods and conditions are conventional in the art. The cooling temperature may be a temperature conventional in the art, preferably to 37-45 deg.C, more preferably 42 deg.C.
In the preparation method of the present invention, the temperature for inoculating the starter in step (3) may be a temperature conventional in the art, and is preferably 37 to 45 ℃, and more preferably 42 ℃. The fermentation conditions may be those conventional in the art. The temperature of the fermentation is preferably 37-45 ℃, and more preferably 42 ℃; the fermentation time is preferably 5-8h, more preferably 6 h; the terminal acidity of the fermentation is preferably 65-75 ° T, more preferably 70 ° T.
In the preparation method of the present invention, in the step (4), the filling method and conditions may be those conventional in the art. The filling temperature is a temperature conventional in the art, preferably 16-25 ℃, more preferably 18-22 ℃, most preferably 20 ℃. The cooling after-ripening method and conditions may be those conventional in the art. The temperature of the cooling after-ripening may be a temperature conventional in the art, preferably 2 to 10 ℃, more preferably 4 to 6 ℃, most preferably 5 ℃. The cooling after-ripening time may be a time conventional in the art, preferably 10 to 15 hours, more preferably 12 hours.
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.
In the following examples, the starting materials used are all commercially available.
Example 1
A flavored yogurt, comprising the raw material components and amounts as shown in the following table:
the preparation method comprises the following steps:
(1) mixing the double-de-apple juice in raw milk at 6 ℃ according to the proportion, and stirring for 10min to obtain a material A;
(2) homogenizing the material A, wherein the primary homogenizing pressure is 16MPa, the secondary homogenizing pressure is 3MPa, the homogenizing temperature is 65 ℃, sterilizing at 85 ℃ for 10min after homogenizing, and then cooling to 45 ℃ to obtain a material B;
(3) inoculating a fermenting agent into the material B, fermenting at 45 ℃ until the final acidity is 65 DEG T, and fermenting for about 5 hours to obtain a material C;
(4) and (3) filling the material C at 16 ℃, cooling the prepared yogurt to 10 ℃, and after-ripening for 10 hours to obtain the yogurt.
The product obtained by the embodiment is not additionally added with cane sugar or a sweetening agent, is natural in sweetness, free of bitterness, fine and smooth in state and pleasant in taste.
Example 2
A flavored yogurt, comprising the raw material components and amounts as shown in the following table:
the preparation method comprises the following steps:
(1) mixing the double-dehydration litchi juice in raw milk at 2 ℃ according to the proportion, and stirring for 5min to obtain a material A;
(2) homogenizing the material A, wherein the primary homogenizing pressure is 17MPa, the secondary homogenizing pressure is 4MPa, the homogenizing temperature is 60 ℃, sterilizing at 95 ℃ for 5min after homogenizing, and then cooling to 45 ℃ to obtain a material B;
(3) inoculating a fermenting agent into the material B, wherein the inoculation temperature is 37 ℃, fermenting at 37 ℃ until the final acidity is 70 DEG T, and the fermentation time is about 8 hours to obtain a material C;
(4) and (3) filling the material C at 25 ℃, cooling the prepared yogurt to 6 ℃, and after-ripening for 15h to obtain the yogurt.
The product obtained by the embodiment is not additionally added with cane sugar or a sweetening agent, is natural in sweetness, free of bitterness, fine and smooth in state and pleasant in taste.
Example 3
A flavored yogurt, comprising the raw material components and amounts as shown in the following table:
the preparation method comprises the following steps:
(1) mixing the double-pear-removed juice in raw milk at the temperature of 8 ℃ according to the mixture ratio, and stirring for 8min to obtain a material A;
(2) homogenizing the material A, wherein the primary homogenizing pressure is 16.5MPa, the secondary homogenizing pressure is 3.5MPa, the homogenizing temperature is 62 ℃, sterilizing at 90 ℃ for 7min after homogenizing, and then cooling to 42 ℃ to obtain a material B;
(3) inoculating a fermenting agent into the material B, fermenting at 42 ℃ until the final acidity is 75 DEG T, and fermenting for about 7 hours to obtain a material C;
(4) and (3) filling the material C at 22 ℃, cooling the prepared yogurt to 5 ℃, and after-ripening for 12h to obtain the yogurt.
The product obtained by the embodiment is not additionally added with cane sugar or a sweetening agent, is natural in sweetness, free of bitterness, fine and smooth in state and pleasant in taste.
Example 4
A flavored yogurt, comprising the raw material components and amounts as shown in the following table:
the preparation method comprises the following steps:
(1) mixing the double-peach-removed juice with raw milk at 15 ℃ according to the mixture ratio, and stirring for 10min to obtain a material A;
(2) homogenizing the material A, wherein the primary homogenizing pressure is 16MPa, the secondary homogenizing pressure is 3MPa, the homogenizing temperature is 65 ℃, sterilizing at 90 ℃ for 5min after homogenizing, and then cooling to 43 ℃ to obtain a material B;
(3) inoculating a fermenting agent into the material B, wherein the inoculation temperature is 43 ℃, fermenting at 43 ℃ until the final acidity is 68 DEG T, and the fermentation time is about 6 hours to obtain a material C;
(4) and (3) filling the material C at 16 ℃, cooling the prepared yogurt to 2 ℃, and after-ripening for 10 hours to obtain the yogurt.
The product obtained by the embodiment is not additionally added with cane sugar or a sweetening agent, is natural in sweetness, free of bitterness, fine and smooth in state and pleasant in taste.
Comparative example 1
A flavored yogurt contains no apple juice, and the rest raw materials are the same as those in example 1; the preparation method of the flavored yogurt is the same as that of example 1.
Comparative example 2
A flavored yogurt is prepared by adjusting 10% of double-peeled apple juice in a raw material formula to 7% of sucrose, and making the rest raw material components identical to those in example 1; the preparation method of the flavored yogurt is the same as that of example 1.
Comparative example 3
A flavored yogurt is prepared by adjusting 10% of SHUANGJIESHI juice to 0.035% aspartame, and mixing the rest materials as in example 1; the preparation method of the flavored yogurt is the same as that of example 1.
Comparative example 4
A flavored yogurt comprises the same raw materials as in example 1; the yogurt was prepared as in example 1 except that the mixing temperature was adjusted from 6 ℃ to 45 ℃.
Effect example 1
Sensory evaluation was performed on the final yogurt of examples 1 to 4 and comparative examples 1 to 4. Randomly numbering each sample, and listing a group of indexes which can describe main characteristics of the flavored yogurt, wherein each index respectively has a change score from 1 to 5 according to the respective characteristics, and the higher the score is, the better the effect is. Please 20 experienced evaluators to taste the samples, score each index, count the average value, and the one with the high average value has good effect and high evaluation. The sensory evaluation results are shown in table 1 below.
TABLE 1 sensory evaluation results
As can be seen from table 1, the yogurts of examples 1 to 4 of the present invention have natural sweetness, no bitterness, and higher overall preference, and the sweetness of the yoghurt can be adjusted according to the amount of juice added, and compared with the yoghurt containing sucrose of comparative example 2, the yoghurt has similar sweetness and almost similar overall preference. Comparative example 1 and comparative example 3 were less effective, either with no sweetness, overall too sour, or with less sweet, unpleasant tastes such as bitterness, astringency, etc. The overall effect of the comparative example 4 is similar to that of the example, but the conventional mixing method in the field is adopted, and the energy consumption in the processes of heating, heat preservation mixing and cooling accounts for about 10% of the energy consumption of the whole yogurt production process, namely, compared with the comparative example 4, the energy consumption can be reduced by about 10%, and the requirements of environmental protection and enterprise development are better met.
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 (9)
1. The flavored yogurt without the addition of sucrose and sweeteners is characterized by comprising the following components in percentage by weight: 4.0 to 15.0 percent of fruit juice, 0.001 to 0.006 percent of leaven and raw milk which is complemented to 100 percent.
2. The flavored yogurt with no added sucrose and sweeteners as claimed in claim 1, characterized in that said juice is a double de-juiced juice.
3. The flavored yogurt with no added sucrose and sweeteners as claimed in claim 1, characterized in that the starter culture is lactobacillus bulgaricus and/or streptococcus thermophilus.
4. The flavored yogurt without added sucrose and sweeteners as claimed in claim 1, characterized in that the raw milk is fresh milk and/or reconstituted milk.
5. A process for the preparation of flavoured yogurt without added sucrose and sweeteners as claimed in any of claims 1 to 4, characterized by comprising the following steps:
(1) uniformly mixing the raw milk and the fruit juice to obtain a material A;
(2) homogenizing the material A, sterilizing and cooling to obtain a material B;
(3) inoculating a fermenting agent into the material B, uniformly mixing the material B and the fermenting agent, and fermenting to obtain a material C;
(4) and (5) filling the material C, cooling and ripening to obtain the product.
6. The process for producing flavored yogurt with no added sucrose and no sweeteners as claimed in claim 5, characterized in that in step (1), the mixing is low temperature stirring mixing; the mixing temperature is 2-15 ℃, and the mixing time is 5-10 min.
7. The process according to claim 5, wherein in step (2), the homogenization comprises primary homogenization and secondary homogenization, the pressure of the primary homogenization is 16-17MPa, and the pressure of the secondary homogenization is 3-4 MPa; the homogenizing temperature is 60-65 ℃; the sterilization temperature is 85-95 ℃, and the sterilization time is 5-10 min; the cooling temperature is 37-45 ℃.
8. The process for preparing flavored yogurt without added sucrose and sweeteners as claimed in claim 5, characterized in that in step (3), the temperature of said inoculated starter is 37-45 ℃; the fermentation temperature is 37-45 ℃, the fermentation time is 5-8h, and the final acidity of the fermentation is 65-75 DEG T.
9. The process for preparing flavored yogurt without added sucrose and sweeteners as claimed in claim 5, characterized in that in step (4), the filling temperature is 16-25 ℃; the temperature of the cooling after-ripening is 2-10 ℃, and the time is 10-15 h.
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| CN202111657510.2A CN114258952A (en) | 2021-12-30 | 2021-12-30 | Flavored yogurt without sucrose and sweetener and preparation method thereof |
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| CN202111657510.2A CN114258952A (en) | 2021-12-30 | 2021-12-30 | Flavored yogurt without sucrose and sweetener and preparation method thereof |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003339314A (en) * | 2002-05-29 | 2003-12-02 | Kyodo Milk Industry Co Ltd | Fruit-mixed fermented milk |
| CN108077427A (en) * | 2017-12-14 | 2018-05-29 | 光明乳业股份有限公司 | A kind of brown solidified-type fermented milk and preparation method thereof |
-
2021
- 2021-12-30 CN CN202111657510.2A patent/CN114258952A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003339314A (en) * | 2002-05-29 | 2003-12-02 | Kyodo Milk Industry Co Ltd | Fruit-mixed fermented milk |
| CN108077427A (en) * | 2017-12-14 | 2018-05-29 | 光明乳业股份有限公司 | A kind of brown solidified-type fermented milk and preparation method thereof |
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Application publication date: 20220401 |