CN115349553A - Quinoa beet element flavored yoghourt and preparation method thereof - Google Patents
Quinoa beet element flavored yoghourt and preparation method thereof Download PDFInfo
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- CN115349553A CN115349553A CN202211055243.6A CN202211055243A CN115349553A CN 115349553 A CN115349553 A CN 115349553A CN 202211055243 A CN202211055243 A CN 202211055243A CN 115349553 A CN115349553 A CN 115349553A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C3/00—Preservation of milk or milk preparations
- A23C3/08—Preservation of milk or milk preparations by addition of preservatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
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Abstract
The invention discloses quinoa beet essence flavored yoghourt and a preparation method thereof, wherein the quinoa beet essence flavored yoghourt comprises fresh milk, 1-3 thousandths of yoghourt leavening agent, 4-8% of food-grade cane sugar and 1-3 thousandths of quinoa beet essence powder in parts by weight of the fresh milk, and the quinoa beet essence powder is extracted from quinoa. The preparation method of the quinoa betanin-flavored yogurt comprises the steps of material preparation, average value sterilization, fermentation and after-ripening. Compared with the traditional yoghurt, the yoghurt disclosed by the invention takes safe and nontoxic natural plant pigment-betalain as a coloring agent, and is not added with other components such as antioxidant, essence, pectin and the like. The quinoa betanin is added into the yoghourt, so that the yoghourt is pink gradient in color, soft, beautiful and natural in color, selectable and good in flavor and taste. The content of free amino acids in the yoghourt can be increased, the oxidation resistance of the yoghourt is improved, the growth of lactic acid bacteria is not influenced, and meanwhile, the breeding of staphylococcus aureus can be inhibited.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to quinoa beet element flavored yoghourt and a preparation method thereof.
Background
The yoghourt is a dairy product prepared by taking cow and sheep milks as raw materials through processes of sterilization, fermentation, after-ripening and the like. The yoghourt is rich in nutrition, contains the nutrition of the original milk, has more unique flavor after being fermented, and also contains amino acid and multiple vitamins necessary for a human body. The acceptance of the yoghourt by people in China is continuously increased, and the yoghourt has great development value. The yoghourt is a health food and is favored by consumers; with the development of economy and the improvement of the living standard of people, the requirements of people on the quality of the yoghourt are higher and higher, and the color and the flavor are pursued while health and nutrition are pursued. The color of the yoghourt is less than that of various edible pigments.
The edible pigment is divided into two major types, namely synthetic edible pigment and natural edible pigment, and the pigment obtained from plants is called natural plant pigment. Compared with other synthetic pigments, the natural plant pigment has the characteristics of safety, no toxicity, natural and rich color, and has nutritive value and pharmacological action. In recent years, food safety has been receiving attention from the country and attention from the people, and there is concern about the use of synthetic pigments, while natural plant pigments are favored and have the potential to replace synthetic pigments.
Betalains (Betalains) are nitrogen-containing water-soluble natural plant pigments, have the characteristics of strong tinting strength, safety, no toxicity and simple extraction process, and also have the effects of inhibiting bacteria, resisting oxidation and tumors, removing free radicals, losing weight, preventing coronary heart disease and the like. At present, the European Union has approved betacyanin to be used in food, the United states drug and food administration (FDA) has also formally approved the use of betacyanin in the food field, and China stipulates that betacyanin can be used as required in production. However, betalain, a natural plant pigment, is unstable in structure, is easily affected by factors such as temperature, pH, and metal ions, and the earthy taste of betalain derived from red beet is difficult to remove, which limits the development and application of betalain in food. Therefore, finding a high-quality source of betalains and developing products compatible with the storage conditions of betalains are urgent problems to be solved.
Chenopodium quinoa Willd is an annual herbaceous plant of Chenopodium of Chenopodiaceae, and has high nutrition and health promotion value, and deep red Chenopodium quinoa plant is rich in betanin. The quinoa seeds and seedlings can be eaten, and the straws can be used as animal feed and are safe and nontoxic. Chenopodium quinoa willd is mainly distributed in Gansu, shanxi, qinghai, jilin and other provinces in China. Although China has a large planting area, the quinoa is developed later and deep processing industry is less, so that people have less research on quinoa betalains.
The common in the market is plain yogurt and flavored yogurt with added diced fruit, the color of the yogurt is single, and the yogurt is displayed by looking up a large amount of data: no report about quinoa betanin flavored yogurt is provided, and no related products are available on the market.
Disclosure of Invention
The invention aims to provide quinoa betalain flavored yoghourt and a preparation method thereof, which can increase the variety of the yoghourt, endow the yoghourt with richer color and luster, improve the free amino acid content and the antioxidant activity of the yoghourt, and ensure the structural stability of the quinoa betalain.
In order to achieve the purpose, the invention provides quinoa betalain flavored yoghourt which comprises fresh milk, 1-3 thousandths of yoghourt leavening agent, 4-8% of food-grade cane sugar and 1-3 thousandths of quinoa betalain powder in parts by weight of the fresh milk, wherein the quinoa betalain powder is extracted from quinoa.
Further, the feed comprises fresh milk, 1 thousandth of yoghourt leavening agent, 6 percent of food-grade sucrose and 1 thousandth of quinoa beet pigment powder in parts by weight of the fresh milk.
The invention also provides a preparation method of the quinoa betanin-flavored yoghourt, which comprises the following steps:
(1) Blanching glass ware for making yogurt with 80-100 deg.C boiled water, inverting, and air drying; sterilizing metal tool with high pressure steam sterilizing pot at 120-125 deg.C for 15-30min; sterilizing fresh milk at 60-70 deg.C for 30min; dissolving quinoa beet powder with deionized water, and filtering;
(2) Adding yogurt starter, food-grade sucrose and filtered quinoa beet pigment powder into enzyme-inactivated fresh milk according to mass ratio, sealing, mixing, fermenting at 39-43 deg.C in dark for 9-12h, and aging in 4 deg.C refrigerator for 12h.
Further, the filtration method in the step (1) is filtration by using a sterile filter membrane, and the pore diameter of the sterile filter membrane is 0.22 μm.
Further, the proportion relation between the quinoa betanin powder and the deionized water in the step (1) is 1g:1mL.
Further, the temperature for fermentation in dark place is 40 ℃, and the fermentation time is 10h.
In summary, the invention has the following advantages:
1. the quinoa betalain preservation condition of the invention is matched with the fermentation and storage conditions of the yoghourt, and the quinoa betalain can enrich the color of the yoghourt, improve the nutritional value of the yoghourt and endow the yoghourt with the effects of bacteriostasis, oxidation resistance, tumor resistance, free radical removal, weight reduction, coronary heart disease prevention and the like.
2. The color-controllable yogurt added with quinoa betalain disclosed by the invention not only can increase the market share of the quinoa betalain, but also can broaden the market of the yogurt, so that the worry of consumers about food pigments is solved, and the physical health of the consumers is promoted.
3. The quinoa betalain-flavored yogurt prepared by the invention enriches the color of the yogurt, improves the oxidation resistance of the yogurt and increases the content of amino acids in the yogurt while maintaining the structural stability of the quinoa betalain. In addition, the quinoa betanin has no influence on the growth of lactic acid bacteria in the fermentation process of the yoghourt, but can inhibit the growth of staphylococcus aureus.
4. The quinoa betalain is applied to the yoghourt, so that the recovery and utilization of quinoa straws can be promoted, and the application market of the quinoa betalain is widened.
5. The preparation method of the quinoa betanin-flavored yogurt provided by the invention is simple to operate, low in cost, easy to expand, low-carbon, environment-friendly, green and healthy. The fermentation process and the storage condition are matched with the betalain storage condition, the betalain structure stability is fully maintained, and the method is suitable for popularization and application.
Drawings
FIG. 1 is a diagram of a quinoa beet element-flavored yogurt bottle;
FIG. 2 is a graph showing the effect of the addition of betalains on the quality of a portion of yogurt;
FIG. 3 is a graph showing the effect of sucrose addition on the quality of a yogurt portion;
FIG. 4 is a graph showing the effect of fermentation time on the quality of a portion of yogurt;
FIG. 5 is a graph showing the effect of fermentation temperature on the quality of a portion of yogurt;
FIG. 6 is a graph comparing the antioxidant capacity of different yoghurts;
FIG. 7 is a standard graph of amino acids;
FIG. 8 is a graph comparing the total free amino acid content in different yoghurts;
FIG. 9 is the experimental group diagram of the inhibition zone of betanin.
Detailed Description
The principles and features of this invention are described below in conjunction with embodiments, which are included to explain the invention and not to limit the scope of the invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
Example 1
The embodiment provides a preparation method of quinoa betanin-flavored yogurt, which comprises the following steps:
(1) Scalding tool such as glass ware for making yogurt with 100 deg.C boiled water, inverting, air drying, and sterilizing metal tool such as spoon at 121 deg.C for 15min; sterilizing common fresh milk at 60 deg.C for 30min; quinoa betanin was sterilized with a 0.22 μm sterile filter.
(2) Adding 1 per mill of household yogurt starter into sterilized fresh milk, adding 7% of food-grade sucrose, adding 1 per mill of quinoa betanin powder, sealing, mixing, fermenting at 40 deg.C in dark for 12h, and after fermentation, placing into a 4 deg.C refrigerator for after-ripening for 12h to obtain quinoa betanin-flavored yogurt.
Example 2
The embodiment provides a preparation method of quinoa betanin-flavored yogurt, which comprises the following steps:
(1) Scalding tools such as glass ware for making yogurt with 100 deg.C boiled water, inverting, air drying, and sterilizing metal tools such as spoon with high pressure steam at 121 deg.C for 20min; sterilizing common fresh milk at 60 deg.C for 30min; quinoa betanin was sterilized with a 0.22 μm sterile filter.
(2) Adding 2 thousandth of household yogurt starter into sterilized fresh milk, adding 6% of food-grade sucrose, adding 2 thousandth of quinoa betanin powder, sealing, mixing, fermenting at 39 deg.C in dark for 10h, and after fermentation, placing into a refrigerator at 4 deg.C, and aging for 12h to obtain quinoa betanin-flavored yogurt.
Example 3
The embodiment provides a preparation method of quinoa betanin-flavored yogurt, which comprises the following steps:
(1) Scalding tools such as glass ware for making yogurt with 90 deg.C boiled water, inverting, air drying, and sterilizing metal tools such as spoon with high pressure steam at 121 deg.C for 20min; sterilizing common fresh milk at 70 deg.C for 30min; quinobetanin was sterilized with a 0.22 μm sterile filter.
(2) Adding 1 per mill of household yogurt starter into sterilized fresh milk, adding 6% of food-grade sucrose, adding 1 per mill of quinoa beet extract powder, sealing, mixing, fermenting at 40 deg.C in dark place for 11h, and after fermentation, placing in a refrigerator at 4 deg.C for after-ripening for 12h to obtain quinoa beet flavor yogurt.
Experimental example 1-quinoa betanin flavor yogurt one-factor experiment
1.1 addition amount of betanin
Fresh cow milk is used as milk source, the addition amounts of betanin are respectively 0, 0.5, 1, 1.5, 2, 2.5 and 3 thousandths, the addition amount of sucrose is 6 percent, the addition amount of a leavening agent is 1 thousandth, the mixture is fermented for 10 hours at 40 ℃, after the fermentation is finished, after-ripening is carried out for 12 hours at 4 ℃, and 3 times of each group are repeated. The resulting yoghurt is shown in figure 1.
Yogurt viscosity, pH, amount of betaine loss were measured and organoleptically scored by table 1.
TABLE 1 sensory evaluation Table
| Assessment item | Evaluation criteria | Score of |
| Colour(s) | Uniform color and no |
1～20 |
| Form of the composition | Uniform texture, no caking and no |
1～20 |
| Smell of rice | Quinoa has strong smell and no |
1～20 |
| Taste of the product | Has pure taste and no |
1～20 |
| Overall acceptability | Scoring according to their |
1～20 |
The results are shown in fig. 2, and the influence of the addition amount of the betalains on the pH of the yogurt is small; the viscosity of the yoghourt is gradually increased along with the increase of the addition amount of the betalain, and the viscosity of the yoghourt is gradually reduced after the addition amount is more than 1.5 per mill; the sensory score of the yogurt gradually rises along with the increase of the addition amount of the betalain, the score is the highest when the addition amount of the betalain is 1 per thousand, and the score gradually decreases when the addition amount of the betalain is higher than 1 per thousand; as the amount of added betalain increases, the amount of betalain lost gradually increases.
1.2 sucrose addition
The refined concentrated milk is used as milk source, the adding amount of sucrose is respectively 0, 1, 2, 3, 4, 5, 6, 7, 8 and 9 percent, the adding amount of leaven is 1 per mill, the fermentation is carried out for 10 hours at 40 ℃, after the fermentation is finished, the after-ripening is carried out for 12 hours at 4 ℃, and 3 times of each group are repeated. Yogurt was tested for sweetness, viscosity, pH and was organoleptically scored by table 1.
As a result, as shown in fig. 3, the viscosity of the yogurt gradually increased and the sugar content of the yogurt gradually increased with the increase in the amount of sucrose added; meanwhile, as the addition amount of sucrose is increased, the sensory score of the yogurt gradually rises, when the addition amount of sucrose is 6%, the sensory score of the yogurt is the highest, and when the addition amount of sucrose is higher than 6%, the yogurt is sweet and the sensory score gradually falls; however, the addition of sucrose has less effect on the pH of the yogurt.
1.3 fermentation time
Fresh cow milk is used as milk source, the adding amount of sucrose is 6%, the adding amount of leaven is 1 per mill, fermentation is carried out at 40 ℃, sampling is carried out when fermentation is carried out for 6 th, 7 th, 8 th, 9 th, 10 th, 11 th, 12 th, 13 th, 14 th, 15 th and 16 th hours, after-ripening is carried out at 4 ℃ for 12 hours, and 3 times are repeated in each group.
The yogurt was tested for sugar content, viscosity, pH and sensory scored through table 1, with the results shown in figure 4. The viscosity of the yoghourt gradually rises along with the prolonging of the fermentation time, and gradually falls when the fermentation time exceeds 11 h; the sugar degree of the yoghourt gradually decreases along with the prolonging of the fermentation time, and gradually becomes stable after being fermented for 8 hours and is maintained at about 13.2 ℃; the pH value of the yoghourt can gradually decrease along with the extension of the fermentation time, and gradually becomes stable after the yoghourt is fermented for 11 hours, and the pH value is maintained at about 3.84; the sensory score of the yoghourt gradually rises along with the prolonging of the fermentation time, the sensory score of the yoghourt is the highest when the fermentation time is 12 hours, and the sensory score of the yoghourt gradually falls when the fermentation time exceeds 12 hours.
1.4 fermentation temperature
Fresh milk is used as milk source, the addition amount of sucrose is 6%, the addition amount of a leavening agent is 1 per mill, the raw materials are fermented for 10 hours at the temperature of 39, 40, 41, 42 and 43 ℃ respectively, after the fermentation is finished, after-ripening is carried out for 12 hours at the temperature of 4 ℃, and each group is repeated for 3 times. After-ripening at 4 ℃ for 12h, 3 replicates per group.
The results are shown in fig. 5, and the viscosity of the yogurt increases as a whole with the increase of the fermentation temperature; however, with the rise of the fermentation temperature, the sugar degree of the yoghourt will firstly fall, when the fermentation temperature is 40 ℃, the sugar degree is the lowest, and when the fermentation temperature is higher than 40 ℃, the sugar degree of the yoghourt will gradually rise; the pH value is less influenced by the fermentation temperature; the sensory score of the yoghourt gradually increases along with the increase of the fermentation temperature, the sensory score of the yoghourt is the highest when the temperature is 40 ℃, and the sensory score of the yoghourt gradually decreases when the temperature is higher than 40 ℃. The fermentation temperature is preferably set to 40 ℃ in consideration of sensory evaluation, stability of the betalain structure and the like.
Experimental example 2-quinoa betanin-flavored yogurt orthogonal experiment
Orthogonal experiments were performed with the betaine addition, sucrose addition and fermentation time as factors, as shown in the conditions of tables 2 and 3, after fermentation was completed, after-ripening was performed at 4 ℃ for 12h, with 3 replicates per group. After-ripening at 4 ℃ for 12h, 3 replicates per group.
TABLE 2 quinoa beet element flavor yoghourt experiment orthogonal level factor table
TABLE 3 quinoa betanin flavored yogurt orthogonal Table L 9 (3) 4
Primary and secondary sequences: sucrose addition > fermentation time > betanin addition.
The results are shown in table 3, and among the factors affecting the yogurt quality: the addition amount of sucrose > fermentation time > addition amount of betanin, and the result of optimizing fermentation conditions is as follows: fermenting for 10h with 1 ‰ betalain and 6% sucrose.
The following results were obtained by combining test example 1 and test example 2: the optimal conditions of the preparation method of the quinoa betanin-flavored yogurt provided by the invention are as follows: adding 1 per mill of domestic yogurt starter into sterilized fresh milk, adding 6% of food-grade sucrose, adding 1 per mill of quinoa beet extract powder, sealing, mixing, fermenting at 40 deg.C in dark for 10 hr, and after fermentation, placing into 4 deg.C refrigerator for after-ripening for 12 hr.
Test example 3 analysis of antioxidant ability of yogurt
Taking home-made 1 per thousand of betanin flavored yogurt, home-made ordinary yogurt without betanin, 50mL of commercially available plain yogurt, 6000rpm/min and 4 ℃ for centrifuging for 15min, taking supernate, diluting by 10 times with deionized water, centrifuging at 10000rpm/min and 4 ℃ for 10min, detecting the removal rate of DPPH free radicals, ABTS free radicals and hydroxyl free radicals of the yogurt by using a kit, comparing the oxidation resistance of various yoghurts, and repeating 3 times in each group.
The result is shown in fig. 6, the DPPH free radical clearance rate of 1 ‰ betanin-flavored yogurt is 19.47 + -2.50%, which is higher than that of homemade ordinary yogurt, but the difference is not significant; the ABTS free radical clearance rate is 33.92 +/-1.15%, and the significance is higher than that of self-made common yoghourt and commercially available plain yoghourt; the clearance rate of hydroxyl free radicals is 11.75 +/-0.57%, and the significance is higher than that of other two kinds of yoghourt. In a word, the addition of 1 per mill of the betanin can improve the antioxidant capacity of the yogurt.
Test example 4 detection of Total amino acid content in yogurt
The total free amino acid content of the self-made 1 per mill beet element flavor yoghourt, the self-made common yoghourt without beet element and the commercially available original taste yoghourt is detected by a ninhydrin dyeing method.
Weighing 1.3609g KH 2 PO 4 And 0.4g NaOH, respectively, to 50mL of deionized water, followed by mixing at 1. Taking glycine as a standard substance, preparing standard solutions of 0.10, 0.15, 0.20, 0.25, 0.30 and 0.35 mg/mL. 0.5g of ninhydrin was weighed and dissolved in 25mL of phosphoric acid buffer solution to prepare a 2% ninhydrin solution. Taking 10mL of yoghourt sample, centrifuging at 6000rpm/min and 4 ℃ for 15min, taking supernatant, diluting by 10 times with deionized water, and centrifuging at 10000rpm/min and 4 ℃ for 10min. And uniformly mixing 200 mu L of phosphate buffer solution, 200 mu L of yoghourt sample and 400 mu L of ninhydrin solution, boiling, immediately cooling in a water bath, adding 4.8mL of deionized water for dilution, repeating the steps for 3 times, and detecting OD570 by using an enzyme labeling instrument.
The data measured by the glycine standard solution is used for preparing a standard curve, the result is shown in figure 7, and the standard equation formula is as follows: y =2.8034x-0.2831 2 =0.9944. The total free amino acid content of various yoghurts is calculated by using a standard curve equation, the result is shown in figure 8, the total free amino acid content of the self-made 1 per mill betaine yoghourt is 0.2858mg/mL, and the significance is higher than that of the self-made common yoghourt without betaine and the commercially available plain yoghourt. As a result, the content of free amino acid in the yoghourt can be improved by adding 1 per mill of betanin.
Experimental example 5-quinoa betanin bacteriostatic experiment
Respectively preparing solid culture media suitable for growth of staphylococcus aureus, escherichia coli, salmonella, bifidobacterium and lactobacillus, and performing an antibacterial experiment by an Oxford cup method.
200 mu L of deionized water, 1% of betanin solution, 50mg/L of kanamycin solution and 50mg/L of ampicillin solution are respectively added into the holes of the Oxford cup, then corresponding strains are evenly coated, staphylococcus aureus and escherichia coli are cultured for 24h at 37 ℃, salmonella is cultured for 24h at 25 ℃, bifidobacterium is cultured for 24h at 37 ℃ under anaerobic condition, and lactobacillus is cultured for 24h at 40 ℃.
The results are shown in fig. 9, where 1% betalain had an inhibitory effect on the growth of staphylococcus aureus, and no inhibitory effect on the growth of escherichia coli, salmonella, bifidobacterium, and lactobacillus.
While the present invention has been described in particular detail, it should not be considered as limiting the scope of the invention. Various modifications and changes may be made by those skilled in the art without inventive work within the scope of the appended claims.
Claims (6)
1. The quinoa beet essence flavored yoghourt is characterized by comprising fresh milk, 1-3 thousandth of yoghourt leavening agent, 4-8% of food-grade cane sugar and 1-3 thousandth of quinoa beet essence powder, wherein the yoghourt leavening agent is calculated by the weight parts of the fresh milk, and the quinoa beet essence powder is extracted from quinoa.
2. The quinoa betalain-flavored yogurt of claim 1, comprising fresh milk, 1% o by weight of yogurt starter, 6% of food grade sucrose and 1% o by weight of quinoa betalain powder.
3. The method of preparing quinoa betalain-flavored yogurt of claim 1 or 2, comprising the steps of:
(1) Blanching glass ware for making yogurt with 80-100 deg.C boiled water, inverting, and air drying; sterilizing metal tool with high pressure steam sterilizing pot at 120-125 deg.C for 15-30min; sterilizing fresh milk at 60-70 deg.C for 30min; dissolving quinoa betanin powder with deionized water, and filtering;
(2) Adding yogurt starter, food-grade sucrose and filtered quinoa beet pigment powder into enzyme-inactivated fresh milk according to mass ratio, sealing, mixing, fermenting at 39-43 deg.C in dark for 9-12h, and aging in 4 deg.C refrigerator for 12h.
4. The method for preparing quinoa betalain-flavored yogurt as claimed in claim 3, wherein the filtration in step (1) is performed by using sterile filtration membrane with pore size of 0.22 μm.
5. The preparation method of the quinoa betanin-flavored yogurt of claim 3, wherein the proportion of the quinoa betanin powder to the deionized water in the step (1) is 1g:1mL.
6. The method for preparing quinoa betalain-flavored yogurt according to claim 3, wherein the temperature of the dark fermentation is 40 ℃ and the fermentation time is 10h.
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| CN113854353A (en) * | 2021-09-07 | 2021-12-31 | 浙江李子园食品股份有限公司 | Quinoa fermented yoghourt and preparation method thereof |
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| CN105248637A (en) * | 2015-11-05 | 2016-01-20 | 山西大学 | Yoghourt |
| CN106615119A (en) * | 2016-11-11 | 2017-05-10 | 青海金祁连乳业有限责任公司 | Quinoa-containing yoghurt and making method for same |
| US20210324364A1 (en) * | 2018-10-19 | 2021-10-21 | Masashi Mori | Method for synthesizing betalain pigment |
| CN113142308A (en) * | 2021-04-29 | 2021-07-23 | 成都师范学院 | Kidney bean, quinoa and walnut yoghourt and preparation method and application thereof |
| CN113854353A (en) * | 2021-09-07 | 2021-12-31 | 浙江李子园食品股份有限公司 | Quinoa fermented yoghourt and preparation method thereof |
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