CN114788539B - Cold material defoaming method in pasteurized fermented milk processing process and application thereof - Google Patents
Cold material defoaming method in pasteurized fermented milk processing process and application thereof Download PDFInfo
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- CN114788539B CN114788539B CN202110097447.5A CN202110097447A CN114788539B CN 114788539 B CN114788539 B CN 114788539B CN 202110097447 A CN202110097447 A CN 202110097447A CN 114788539 B CN114788539 B CN 114788539B
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- A—HUMAN NECESSITIES
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Abstract
The invention provides a cold melting material defoaming method in the processing process of pasteurized fermented milk and application thereof. The cold melting material defoaming method at least comprises the following operation steps: and (3) defoaming the milk to be blended in the pasteurized fermented milk processing process through twice material melting operation, and keeping the temperature of the second material melting operation lower than that of the first material melting operation. The cold melting material defoaming method does not need to introduce other novel equipment, accessories and chemical impurities, changes the material changing process by adopting a physical mode, is simple to operate and easy to popularize, and effectively eliminates foam generated in the normal-temperature yoghourt production, processing and preparation process.
Description
Technical Field
The invention belongs to the technical field of dairy product production and processing, and particularly relates to a cold melting material defoaming method and application in the pasteurized fermented milk processing process.
Background
The existing production process of the pasteurized flavored fermented milk comprises the following steps: milk collection, filtration, standardization, pre-sterilization, batching, base material sterilization, fermentation, pasteurization and filling, wherein the batching operation comprises: 50-55% of pre-sterilized cow milk is heated to 50-60 ℃, whey protein powder is added, the material melting time is 10-15min, white granulated sugar, stabilizer A (acetylated distarch phosphate) and stabilizer B1 (gellan gum, agar, pectin and diacetyl tartaric acid mono-diglyceride) are added subsequently, the material melting time is 20-40min, and finally standardized milk is adopted for volume fixing, and the storage temperature is 15-20 ℃. According to the production process, the pasteurized flavored fermented milk needs to be subjected to secondary sterilization in order to prolong the shelf life of the pasteurized flavored fermented milk in the production and processing process, but the pH value of the pasteurized flavored fermented milk is reduced due to the fact that lactic acid is generated by lactose metabolism in the fermentation process of the milk, stabilizing agents (starch and colloid) are needed to be introduced in the material dissolving process for improving the stability of the final product when casein is heated and is easy to settle out, and meanwhile whey protein powder is needed to be added in the material dissolving link for improving the protein content of the final product; the stabilizer and the whey protein powder are required to be stirred at a high speed by adopting high-shear equipment in the dissolution process, and the foam quantity in the material mixing tank is increased sharply due to the introduction of a large amount of air, the increase of the viscosity of the material liquid and the improvement of the protein content in the whole process, so that the product overflows, the liquid level of a filling barrel in the subsequent filling stage is inaccurate, the fluctuation of the vacuum degree is large, the normal operation of production is influenced, and the quality risk is increased. Related studies indicate that: the increase of foam in the dairy production and processing process mainly results from the reduction of the surface tension of the solution by mechanical stirring or the addition of a surfactant (part of stabilizer), and meanwhile, part of the surfactant forms a firm protective film around the bubbles, so that the mechanical strength of the foam is greatly enhanced, a foam system stable for a long time is formed, and the foaming speed is higher than the foam breaking speed.
At present, two defoaming modes such as physical defoaming and chemical defoaming are generally adopted in the technical field of food processing, and the physical method mainly comprises the steps of placing a baffle or a filter screen, defoaming at high temperature, defoaming by steam, radiation irradiation defoaming, centrifuging defoaming and the like, and the methods promote the permeation rate of gases at two ends of a liquid film and the drainage of the foam film to different degrees, so that foam stability factors are smaller than attenuation factors, the number of foams is gradually reduced, and the foam amount is reduced by adjusting the temperature of a chemical material, so that the defoaming mode is the most suitable for dairy processing. At high temperature, foam collapse starts from the top end, the foam volume is gradually reduced along with the time extension, the reason is that the outer surface of the uppermost liquid film is always convex upwards, the bent liquid film is sensitive to evaporation, the higher the temperature is, the faster the evaporation speed is, the film is automatically collapsed when the film is thinned to a certain degree, but the starch in the stabilizer is easy to be gelatinized at the higher temperature, and the gelatinized starch chains are all broken in the subsequent homogenizing links, so that the film cannot play a role in water retention; the rest defoaming methods need to introduce new equipment into the material dissolving tank, can not be connected into CIP cleaning, and are easy to cause microbial contamination. The chemical defoaming mainly uses various chemical or biological defoaming agents to reduce the mechanical strength of foam and the surface viscosity of a liquid film so as to lead the liquid in the foam liquid film to run off, lead the foam to be broken and achieve the purpose of defoaming. The chemical defoaming and bubble breaking efficiency is high and the use is convenient, but the cleaning label of the product cannot be ensured by introducing the defoaming agent. Thus, there is still a need for a reasonably effective defoaming method in the processing of pasteurized fermented milk.
Disclosure of Invention
The invention aims to provide a cold melting material defoaming method in the processing process of pasteurized fermented milk, which can effectively reduce a large amount of foam generated in the batching link while ensuring the melting effect by reducing the temperature of the second melting operation.
It is still another object of the present invention to provide the use of the above described cold-formed material defoaming method in the processing of fermented milk.
In order to achieve the above purpose, the invention provides a cold material defoaming method in the processing process of pasteurized fermented milk, wherein the cold material defoaming method at least comprises the following operation steps: and (3) defoaming the milk to be blended in the pasteurized fermented milk processing process through twice material melting operation, and keeping the temperature of the second material melting operation lower than that of the first material melting operation.
According to some embodiments of the invention, the temperature of the first conversion operation is maintained between 50 and 60 ℃ and the temperature of the second conversion operation is maintained between 25 and 30 ℃.
According to some embodiments of the invention, the twice-converting operation comprises the steps of: the first material melting operation: heating a first part of milk to 50-60 ℃, adding whey protein powder for first material melting, and subsequently adding a first sweetener and a first stabilizer for second material melting to obtain a first material liquid; and (3) carrying out secondary material melting operation: and adding a second part of milk with the temperature of 8-10 ℃ into the first feed liquid, further adding a second sweetener and a second stabilizer to perform third material melting, and then adopting the third part of milk to fix the volume to the total weight of the feed liquid.
According to some embodiments of the invention, in the first converting operation, the first portion of milk is added in an amount of 23-27% of the total weight of the feed liquid.
According to some embodiments of the invention, in the first converting operation, the whey protein powder is added in an amount of 0.5-0.9% by weight of the total feed solution. Preferably, the first sweetener is added in an amount of 3-4% by weight of the total feed liquid. The first sweetener comprises white granulated sugar. Further preferably, the addition amount of the first stabilizer accounts for 0.2-0.7% of the total weight of the feed liquid. The first stabilizer is selected from one or more of gellan gum, agar, pectin and diacetyl tartaric acid monoglyceride and diglyceride, and more preferably is selected from gellan gum, agar and pectin. Further preferably, the first stabilizer is selected from the following components in percentage by mass, based on the total weight of the feed liquid: 0.02-0.03% gellan gum, 0.03-0.04% agar and 0.2-0.5% pectin.
According to some embodiments of the invention, in the first converting operation, the first converting time is 10-15min and the second converting time is 15-20min.
According to some embodiments of the invention, in the second converting operation, the second portion of milk is added in an amount of 23-27% of the total weight of the feed liquid. Preferably, the feed liquid temperature is maintained at 25-30 ℃ after the addition of the second portion of milk.
According to some embodiments of the invention, the sweetener is added in an amount of 3-4% by weight of the total feed solution in the second chemical conversion operation. The second sweetener comprises white granulated sugar. Further preferably, the addition amount of the second stabilizer accounts for 1.4-1.8% of the total weight of the feed liquid. The second stabilizer comprises an acetylated distarch phosphate. Further preferably, in the second material conversion operation, the time for the third material conversion after the addition of the second stabilizer is 15 to 20 minutes. Further preferably, in the second converting operation, the feed liquid is stored at a temperature of 10 ℃ after the third portion of milk is used to volume the feed liquid to the total weight of the feed liquid.
The invention also provides application of the cold melting material defoaming method in preparation of fermented milk.
According to some embodiments of the invention, the application comprises in particular the following steps: (1) milk collection: the temperature of milk collection is 1-6 ℃; (2) filtration: a 60-80 mesh filter is adopted; (3) normalization: separating temperature 60-65deg.C, homogenizing pressure 200bar; (4) pre-sterilizing at 70-75 ℃ for 15s; (5) compounding (i.e., the above described coldness stock defoaming method); and (6) sterilizing the feed liquid: the degassing temperature is 55-60 ℃, the vacuum degree is-30 to-60 Kpa, the homogenizing temperature is 55-60 ℃, the homogenizing pressure is 200bar, the sterilizing temperature and the sterilizing time are 95 ℃ and 300s; (7) fermentation: fermenting at 42-45deg.C for 8 hr; (8) pasteurizing at 75deg.C for 25s; (9) filling: the pouring temperature is 20-30 ℃.
Compared with the burdening link in the production process of the pasteurized flavored fermented milk in the background art, the cold material defoaming method in the processing process of the pasteurized flavored fermented milk provided by the invention is different in that the burdening link in the background art adopts a material melting mode of fully feeding materials at 50-60 ℃; the invention adopts a twice feeding and cooling mode, foam is generated in the process of dissolving whey protein powder and a first stabilizer (gellan gum, agar and pectin) at 50-60 ℃, then the second stabilizer (acetylated distarch phosphate) is dissolved by adding cold milk to reduce the temperature of the material, and the foam decays under the low temperature condition due to gas diffusion.
The invention provides a cold melting material defoaming mode suitable for the pasteurized fermented milk processing process by researching the influence of melting material temperature on the foam quantity in the early stage and analyzing various physical and chemical defoaming modes, and the cold melting material defoaming mode does not need to introduce other novel equipment, accessories and chemical impurities, and adopts a physical mode to change the material changing process, so that the method is simple to operate and easy to popularize, and the foam generated in the normal-temperature yoghurt production and processing preparation process is effectively eliminated.
Drawings
FIG. 1 shows a graph of the foam height of pasteurized fermented milk prepared in examples 1-3 according to the invention versus comparative example.
Detailed Description
In order to more clearly understand the technical features, objects and advantages of the present invention, a further detailed description will now be made of the technical scheme of the present invention. It should be understood that the following detailed description is merely exemplary, and the technical solutions of the present invention are not limited to the following detailed description.
The invention aims to provide a cold material defoaming method in the processing process of pasteurized heat-treated fermented milk, which is developed by researching a large number of existing physical and chemical defoaming modes at home and abroad, and specifically combines the mixing temperature of pasteurized heat-treated flavored fermented milk and the solubility of main added raw materials according to the foam forming principle, and effectively reduces a large amount of foam generated in the mixing link by reducing the mixing temperature of acetylated distarch phosphate in the mixing link of normal-temperature yoghurt while ensuring the mixing effect.
For this purpose, the invention provides a cold material defoaming method in the processing process of pasteurized fermented milk, wherein the cold material defoaming method at least comprises the following operation steps: and (3) defoaming the milk to be blended in the pasteurized fermented milk processing process through twice material melting operation, and keeping the temperature of the second material melting operation lower than that of the first material melting operation.
According to a specific embodiment, the temperature of the first melting operation is maintained between 50 and 60 ℃ and the temperature of the second melting operation is maintained between 25 and 30 ℃.
According to one embodiment, the twice-converting operation specifically includes a first converting operation and a second converting operation as follows.
The first material melting operation: heating the first part of milk to 50-60deg.C, preferably 55deg.C, adding whey protein powder for first melting for 10-15min, preferably 12min, and adding first sweetener and first stabilizer for second melting for 15-20min, preferably 18min to obtain first feed liquid;
and (3) carrying out secondary material melting operation: adding a second part of milk with the temperature of 8-10 ℃ into the first feed liquid to maintain the temperature of the feed liquid at 25-30 ℃, preferably 28 ℃, further adding a second sweetener and a second stabilizer for carrying out third material melting for 15-20min, preferably 17min, then adopting the third part of milk to fix the volume to the total weight of the feed liquid, and further storing the feed liquid at 10 ℃.
The amount of the first part of milk accounts for 23-27%, preferably 25% of the total weight of the feed liquid. The addition amount of the whey protein powder is 0.5-0.9%, preferably 0.7% of the total weight of the feed liquid. The addition amount of the first sweetener accounts for 3-4%, preferably 3.5% of the total weight of the feed liquid; the first sweetener comprises white granulated sugar. The addition amount of the first stabilizer is 0.2-0.7%, preferably 0.25-0.57% of the total weight of the feed liquid. The first stabilizer is one or more selected from gellan gum, agar, pectin and diacetyl tartaric acid monoglyceride and diglyceride. The first stabilizer is preferably a combination of gellan gum, agar and pectin. The first stabilizer is selected from the following components in percentage by mass based on the total weight of the feed liquid: 0.02-0.03% gellan gum, 0.03-0.04% agar and 0.2-0.5% pectin, preferably 0.025%, 0.035% agar and 0.3% pectin.
The amount of the second part of milk accounts for 23-27%, preferably 25% of the total weight of the feed liquid. The second sweetener is added in an amount of 3-4%, preferably 3.5% of the total weight of the feed liquid, and comprises white granulated sugar. The addition amount of the second stabilizer accounts for 1.4-1.8%, preferably 1.6% of the total weight of the feed liquid. The second stabilizer comprises acetylated distarch phosphate.
The invention also provides application of the cold melting material defoaming method in preparation of fermented milk.
According to one embodiment, the application comprises in particular the following steps: (1) milk collection: the temperature of milk collection is 1-6 ℃; (2) filtration: a 60-80 mesh filter is adopted; (3) normalization: separating temperature 60-65deg.C, homogenizing pressure 200bar; (4) pre-sterilizing at 70-75 ℃ for 15s; (5) compounding (i.e., the above described coldness stock defoaming method); and (6) sterilizing the feed liquid: the degassing temperature is 55-60 ℃, the vacuum degree is-30 to-60 Kpa, the homogenizing temperature is 55-60 ℃, the homogenizing pressure is 200bar, the sterilizing temperature and the sterilizing time are 95 ℃ and 300s; (7) fermentation: fermenting at 42-45deg.C for 8 hr; (8) pasteurizing at 75deg.C for 25s; (9) filling: the pouring temperature is 20-30 ℃.
In summary, the cold melting material defoaming mode reduces the melting temperature of acetylated distarch phosphate in the normal temperature yoghurt mixing link, and cancels the addition of diacetyl tartaric acid mono-diglyceride with defoaming effect (diacetyl tartaric acid mono-diglyceride has certain defoaming effect), so that the production cost is reduced while the foam is eliminated, and the production efficiency is greatly improved. The cold melting material defoaming mode does not need to introduce other novel equipment, accessories and chemical impurities, changes the material changing process by adopting a physical mode, is simple to operate and easy to popularize, and effectively eliminates foam generated in the normal-temperature yoghourt production, processing and preparation process.
The present invention will be described in further detail with reference to specific embodiments in order to make the objects, technical solutions and advantages of the present invention more apparent.
The methods used in the examples described below are conventional methods unless otherwise indicated, and the reagents used are commercially available reagents unless otherwise indicated.
Examples
Example 1
The embodiment provides a production method of pasteurized flavored fermented milk, which comprises the following specific steps:
(1) And (3) milk collection: milk collection temperature is 6 ℃;
(2) And (3) filtering: a 60-mesh filter is adopted;
(3) Standardization: separation temperature 65 ℃, homogenization temperature 65 ℃ and homogenization pressure 200bar;
(4) Pre-sterilizing at 75deg.C for 15s;
(5) And (3) batching:
first material melting: heating 25% of pre-sterilized cow milk to 55deg.C, adding whey protein powder, melting for 12min, adding first sweetener (white granulated sugar) and first stabilizer (gellan gum, agar, pectin), and melting for 18min;
and (3) material conversion for the second time: adding 25% cold milk with temperature of 8deg.C to maintain feed liquid at 28deg.C, adding second sweetener (white granulated sugar) and second stabilizer (acetylated distarch phosphate), dissolving for 17min, and finally adding standardized milk to constant volume to total weight of feed liquid, and storing at 10deg.C;
(6) Sterilizing the feed liquid: degassing temperature 60 ℃, vacuum degree-60 Kpa, homogenizing temperature 60 ℃, homogenizing pressure 200bar, sterilizing temperature and time 95 ℃ for 300s;
(7) Fermentation: fermenting at 42 ℃ for 8 hours;
(8) Pasteurizing the yoghurt at 75 ℃ for 25 seconds;
(9) And (3) filling: the infusion temperature was 20 ℃.
Example 2
This example provides a process for producing pasteurized flavored fermented milk, which is the same as in example 1, except that step (5) is different from example 1. The specific operation of the ingredients in step (5) of this embodiment is as follows:
first material melting: heating 35% of pre-sterilized cow milk to 55deg.C, adding whey protein powder, melting for 12min, adding first sweetener (white granulated sugar) and first stabilizer (gellan gum, agar, pectin), and melting for 18min;
and (3) material conversion for the second time: adding 15% cold milk with temperature of 8deg.C to maintain the temperature of feed liquid at 45deg.C, adding second sweetener (white granulated sugar) and second stabilizer (acetylated distarch phosphate), dissolving for 17min, and finally adding standardized milk to constant volume to total weight of feed liquid, and storing at 10deg.C.
Example 3
This example provides a process for producing pasteurized flavored fermented milk, which is the same as in example 1, except that step (5) is different from example 1. The specific operation of the ingredients in step (5) of this embodiment is as follows:
first material melting: heating 25% of pre-sterilized cow milk to 55deg.C, adding whey protein powder, melting for 12min, adding first sweetener (white granulated sugar), first stabilizer (gellan gum, agar, pectin, diacetyl tartaric acid mono-diglyceride), and melting for 18min;
and (3) material conversion for the second time: adding 25% cold milk with temperature of 8deg.C to maintain feed liquid at 28deg.C, adding second sweetener (white granulated sugar) and second stabilizer (acetylated distarch phosphate), dissolving for 17min, and finally metering to total weight of feed liquid with standardized milk, and storing at 10deg.C.
Comparative example
This comparative example provides a process for producing pasteurized flavored fermented milk, which is the same as in example 1, except that step (5) is different from example 1. The specific operation of the ingredients in step (5) of this embodiment is as follows:
heating 50% of pre-sterilized cow milk to 55deg.C, adding whey protein powder, melting for 12min, adding white sugar (the addition amount is 7% of the total weight of the feed liquid), second stabilizer (acetylated distarch phosphate) and first stabilizer (gellan gum, agar, pectin, diacetyl tartaric acid mono-diglyceride), melting for 20-40min, and finally metering volume with standardized milk, and storing at 20deg.C.
The amounts of each raw material added (based on the total weight of the feed solution) involved in the production process of the pasteurized flavored fermented milk of examples 1 to 3 and comparative example are shown in Table 1:
TABLE 1
The foam generated in the process of melting the pasteurized milk is treated by adopting a cold melting mode through the defoaming technological parameters determined in the examples 1-3 and the comparative example, and the defoaming effect is judged through the foam height and the air content. The specific defoaming effect is shown in table 2 and fig. 1:
TABLE 2
The physical and chemical properties of the finished products of examples 1-3 and comparative examples are shown in Table 3:
TABLE 3 Table 3
Note that: the measurement temperature of the viscosity in Table 3 was 25 ℃.
In the above examples, the foam amount generated in the process of dissolving the stabilizer by adopting different material dissolving modes and material dissolving process parameters is different, compared with the comparative examples, the sample foam amount and the air content in the examples 1, 2 and 3 are obviously reduced (P < 0.05), compared with the comparative examples, the sample foam amount and the air content in the examples 1 and 3 are obviously lower than the sample foam amount and the air content in the example 2, and according to the physical and chemical indexes of the final products in the table 3, the physical and chemical indexes of the final products in the three groups of examples are not obviously different from those of the physical and chemical indexes of the final products in the comparative examples; the results of the above examples show that the use of the low temperature secondary dissolution stabilizer in examples 1 and 3 can significantly reduce the foam generated during the dissolution process, wherein the elimination of diacetyl tartaric acid mono-diglyceride in example 1 reduces the production cost, and the preferred example 1; therefore, the adoption of the cold melting material defoaming mode to select proper melting material technological parameters can obviously reduce the gas content and the foam content in the feed liquid on the premise of not adding other equipment and adding a defoaming agent, solve the problem of easily occurring foam increase in the process of producing the melting material of the pasteurized flavored fermented milk, and obviously improve the production efficiency.
The foregoing is only a preferred embodiment of the present invention. It will be understood that various modifications, combinations, alterations, or substitutions of the details and features of the invention may be made by those skilled in the art without departing from the spirit and nature of the invention. Such modifications, combinations, variations, or alternatives are also to be understood as being included within the scope of the invention as claimed.
Claims (14)
1. A cold material defoaming method in the process of pasteurized fermented milk processing, wherein the cold material defoaming method at least comprises the following operation steps:
defoaming the milk to be blended in the pasteurized fermented milk processing process through twice material melting operation, keeping the temperature of the second material melting operation lower than that of the first material melting operation,
the twice material melting operation specifically comprises the following steps:
the first material melting operation: heating a first part of milk to 50-60 ℃, adding whey protein powder for first material melting, subsequently adding a first sweetener and a first stabilizer for second material melting to obtain a first material liquid, wherein the addition amount of the first part of milk accounts for 23-27% of the total weight of the material liquid in the first material melting operation;
and (3) carrying out secondary material melting operation: adding a second part of milk with the temperature of 8-10 ℃ into the first feed liquid, further adding a second sweetener and a second stabilizer to perform third material conversion, adopting the third part of milk to fix the volume to the total weight of the feed liquid,
the first stabilizer is gellan gum, agar and pectin, or gellan gum, agar, pectin and diacetyl tartaric acid mono-diglyceride;
the second stabilizer is acetylated distarch phosphate.
2. The cold batch defoaming method according to claim 1, wherein the whey protein powder is added in an amount of 0.5-0.9% by weight based on the total weight of the feed liquid in the first batch operation.
3. The method for defoaming a chilled material according to claim 2, wherein the first sweetener is added in an amount of 3 to 4% by weight based on the total weight of the feed liquid.
4. The method for defoaming a cooling material according to claim 1, wherein the addition amount of the first stabilizer is 0.2 to 0.7% of the total weight of the feed liquid.
5. The coldness feed defoaming method of claim 1 wherein the first stabilizer is selected from the group consisting of the following components in mass percent based on the total weight of the feed liquid: 0.02-0.03% gellan gum, 0.03-0.04% agar and 0.2-0.5% pectin.
6. The cold charge defoaming method according to claim 1, wherein in the first charge operation, the time of the first charge is 10 to 15min and the time of the second charge is 15 to 20min.
7. The cold charge defoaming method according to claim 1, wherein the second portion of milk is added in an amount of 23-27% of the total weight of the feed liquid in the second charge operation.
8. The method of defoaming chilled materials according to claim 7, wherein the feed liquid temperature is maintained at 25-30 ℃ after the addition of the second portion of milk.
9. The method of claim 1, wherein the second sweetener is added in an amount of 3-4% of the total weight of the feed solution in the second melting operation.
10. The method for defoaming a cooling material according to claim 9, wherein the addition amount of the second stabilizer is 1.4 to 1.8% of the total weight of the feed liquid.
11. The cold charge defoaming method according to claim 10, wherein in the second charge operation, the time for the third charge after the addition of the second stabilizer is 15 to 20 minutes.
12. The method of claim 10, wherein in the second melting operation, the liquid is stored at a temperature of 10 ℃ after the third portion of milk is used to fix the volume to the total weight of the liquid.
13. Use of the coldness feed defoaming method of any one of claims 1-12 in the preparation of fermented milk.
14. The application according to claim 13, wherein the application comprises in particular the steps of:
(1) Defoaming milk to be dosed by a coldness stock defoaming method according to any one of claims 1 to 12; (2) sterilizing the feed liquid; (3) fermenting; (4) pasteurization.
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| CN109198014A (en) * | 2017-07-07 | 2019-01-15 | 内蒙古伊利实业集团股份有限公司 | One kind being stored at room temperature drinking yoghourt and preparation method thereof |
| CN109645127A (en) * | 2018-12-26 | 2019-04-19 | 光明乳业股份有限公司 | A kind of lactose-free low fat high-protein milk and preparation method thereof |
| CN109730155A (en) * | 2019-03-21 | 2019-05-10 | 贝因美（杭州）食品研究院有限公司 | A kind of High-protein cattle milk beverage and preparation process |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106465749A (en) * | 2015-08-14 | 2017-03-01 | 内蒙古伊利实业集团股份有限公司 | A kind of fermentation milk containing egg yolk liquid and preparation method thereof |
| CN109198014A (en) * | 2017-07-07 | 2019-01-15 | 内蒙古伊利实业集团股份有限公司 | One kind being stored at room temperature drinking yoghourt and preparation method thereof |
| CN109645127A (en) * | 2018-12-26 | 2019-04-19 | 光明乳业股份有限公司 | A kind of lactose-free low fat high-protein milk and preparation method thereof |
| CN109730155A (en) * | 2019-03-21 | 2019-05-10 | 贝因美（杭州）食品研究院有限公司 | A kind of High-protein cattle milk beverage and preparation process |
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