CN105154275A - Production technology of fermented glutinous rice yogurt - Google Patents
Production technology of fermented glutinous rice yogurt Download PDFInfo
- Publication number
- CN105154275A CN105154275A CN201510376113.6A CN201510376113A CN105154275A CN 105154275 A CN105154275 A CN 105154275A CN 201510376113 A CN201510376113 A CN 201510376113A CN 105154275 A CN105154275 A CN 105154275A
- Authority
- CN
- China
- Prior art keywords
- wine
- yaourt
- rice
- production technique
- glutinous rice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 29
- 235000009566 rice Nutrition 0.000 title claims abstract description 29
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 23
- 238000005516 engineering process Methods 0.000 title abstract description 9
- 235000013618 yogurt Nutrition 0.000 title abstract description 6
- 240000007594 Oryza sativa Species 0.000 title abstract 2
- 238000000034 method Methods 0.000 claims abstract description 26
- 230000001954 sterilising effect Effects 0.000 claims abstract description 17
- 238000011049 filling Methods 0.000 claims abstract description 10
- 241000894006 Bacteria Species 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 238000010411 cooking Methods 0.000 claims abstract description 6
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 235000019991 rice wine Nutrition 0.000 claims description 28
- 241000209094 Oryza Species 0.000 claims description 27
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims description 16
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 14
- 235000014101 wine Nutrition 0.000 claims description 13
- 238000011081 inoculation Methods 0.000 claims description 12
- 235000014655 lactic acid Nutrition 0.000 claims description 12
- 239000004310 lactic acid Substances 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- 238000000227 grinding Methods 0.000 claims description 10
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 8
- 241000194017 Streptococcus Species 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 8
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 6
- 101000925662 Enterobacteria phage PRD1 Endolysin Proteins 0.000 claims description 4
- 108090000604 Hydrolases Proteins 0.000 claims description 4
- 102000004157 Hydrolases Human genes 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 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 claims description 4
- 230000001476 alcoholic effect Effects 0.000 claims description 4
- 230000009849 deactivation Effects 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 229940082509 xanthan gum Drugs 0.000 claims description 4
- 235000010493 xanthan gum Nutrition 0.000 claims description 4
- 239000000230 xanthan gum Substances 0.000 claims description 4
- 238000011068 loading method Methods 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 abstract description 4
- 239000008267 milk Substances 0.000 abstract description 4
- 210000004080 milk Anatomy 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000015816 nutrient absorption Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 8
- 230000008901 benefit Effects 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000021262 sour milk Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a production technology of fermented glutinous rice yogurt. The production technology comprises the following steps of (1) soaking, (2) cooking, (3) cooling, (4) fermenting, (5) biological enzymolysis, (6) inoculated culture, and (7) filling and sterilizing. According to the production technology, a traditional fermenting technology, a modern enzymolysis technology and a pure bacteria fermenting technology are used together in a fermenting process, flavor of products is improved, and nutrient absorption is facilitated. Shortcomings of milk products are overcome.
Description
technical field:
The present invention relates to the production technique that a kind of meter is made yaourt, belong to food processing technology technical field.
background technology:
Yoghourt is raw material with milk, after pasteurize, add probiotics (starter) again in milk, after fermentation, then cools filling a kind of dairy product.Sour milk product is many mainly with the fruit taste type of the auxiliary materials such as the various fruit juice jam of coagulating type, stirring-type and interpolation in the market.Yoghourt not only remains all advantages of milk, and also maximizes favourable factors and minimizes unfavourable ones through the course of processing in some aspect, becomes the dietary supplements being more suitable for the mankind.But lactose intolerant patient does not digest Yoghourt, have impact on the market of Yoghourt.
summary of the invention:
The present invention seeks to, be used for making up the deficiencies in the prior art, a kind of meter of production technique making yaourt is provided.
To achieve these goals, technical scheme of the present invention is as follows:
Meter make the production technique of yaourt, comprise following step:
(1) soak: soak glutinous rice 24-48h with flowing water;
(2) boiling: after soaking, glutinous rice use water rinses, with steam boiling 8-10 minute after draining;
(3) cool: the glutinous rice water for cooling after cooking, is cooled to 25-30 DEG C;
(4) ferment: add rice wine yeast, mixed song is even; Entered in fermenting house by the glutinous rice loading box dish having mixed distiller's yeast and ferment, leavening temperature is 25-30 DEG C, and fermentation 2-3 days, obtains Normal juice rice wine;
(5) biological enzymolysis: with colloidal mill to the grinding of Normal juice rice wine, the Normal juice rice wine slurries adjustment pH value after grinding is 5-7, temperature 40-50 DEG C, adds vegetable-protein hydrolases 3-4 hour;
(6) inoculation culture: by sterilization 10-15min under the enzymolysis solution that obtains in step (5) again 80-83 DEG C of condition, be cooled to 39-40 DEG C, inoculation thermophilus streptococcus and Bulgarian lactic acid bacterium, fermentation 9-12h; Inoculation fermented liquid is heated to 90 DEG C, keeps 10min to carry out sterilization deactivation;
(7) filling and sterilization: at 85-90 DEG C of hot-water sterilization function 20-25min after filling, obtain finished product after cooling.
The production technique of a kind of meter of described wine yaourt, after step (6), carry out allocating and homogeneous before step (7), be specially: add 4% white sugar, 0.1% Xylo-Mucine, 0.05% xanthan gum dissolving mixing by the amount of fermented liquid, mixed liquid is heated to 70-72 DEG C and carries out homogeneous, and the solution after homogeneous is heated to 80-90 DEG C.
The production technique of a kind of meter of described wine yaourt, in step (4), the weight of the rice wine yeast added is the 0.1-0.5% of glutinous rice weight.
The production technique of a kind of meter of described wine yaourt, in step (4), the Normal juice rice wine soluble solid obtained is more than 35%, and acidity counts 0.4-0.6g/100g with lactic acid, and alcoholic strength is 1.5-3.5%vol.
The production technique of a kind of meter of described wine yaourt, in step (5), the granularity after grinding is 0.01-0.1mm.
The production technique of a kind of meter of described wine yaourt, in step (5), the vegetable-protein lytic enzyme weight added is the 0.1-0.3% of rice wine slurry weight.
The production technique of a kind of meter of described wine yaourt, in step (6), the add-on of thermophilus streptococcus and Bulgarian lactic acid bacterium is 1:1.
Beneficial effect of the present invention is as follows:
1, fermenting process combines zymolysis technique and the pure strain fermentation technique in traditional zymotic technique and modern times, improves the local flavor of product, is conducive to the better absorption of nutrition.
2, allow the crowd of the not resistance to disease of portion of Lactose can select this product, supplement deficiency and the defect of dairy product.
Accompanying drawing explanation
Fig. 1 is process flow sheet of the present invention.
embodiment:
The technique means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment 1
Meter make the production technique of yaourt, comprise following step:
(1) soak: soak glutinous rice 24-48h with flowing water;
(2) boiling: after soaking, glutinous rice use water rinses, with steam boiling 8-10 minute after draining;
(3) cool: the glutinous rice water for cooling after cooking, is cooled to 25-30 DEG C;
(4) ferment: add rice wine yeast, the weight of the rice wine yeast added is the 0.1-0.5% of glutinous rice weight, and mixed song is even; Entered in fermenting house by the glutinous rice loading box dish having mixed distiller's yeast and ferment, leavening temperature is 25-30 DEG C, and fermentation 2-3 days, obtains Normal juice rice wine; The Normal juice rice wine soluble solid obtained is more than 35%, and acidity counts 0.4-0.6g/100g with lactic acid, and alcoholic strength is 1.5-3.5%vol;
(5) biological enzymolysis: with colloidal mill to the grinding of Normal juice rice wine, the granularity after grinding is 0.01-0.1mm, is 5-7, temperature 40-50 DEG C by Normal juice rice wine slurries adjustment pH value, adds vegetable-protein hydrolases 3-4 hour; The vegetable-protein lytic enzyme weight added is the 0.1-0.3% of rice wine slurry weight;
(6) inoculation culture: by sterilization 10-15min under the enzymolysis solution that obtains in step (5) again 80-83 DEG C of condition, be cooled to 39-40 DEG C, inoculation thermophilus streptococcus and Bulgarian lactic acid bacterium, fermentation 9-12h; Inoculation fermented liquid is heated to 90 DEG C, keeps 10min to carry out sterilization deactivation; The add-on of thermophilus streptococcus and Bulgarian lactic acid bacterium is 1:1;
(7) allotment and homogeneous: add 4% white sugar, 0.1% Xylo-Mucine, 0.05% xanthan gum dissolving mixing by the amount of fermented liquid, mixed liquid is heated to 70-72 DEG C and carries out homogeneous, and the solution after homogeneous is heated to 80-90 DEG C;
(8) filling and sterilization: at 85-90 DEG C of hot-water sterilization function 20-25min after filling, obtain finished product after cooling.
Embodiment 2
Meter make the production technique of yaourt, comprise following step:
(1) soak: soak glutinous rice 24-48h with flowing water; Glutinous rice quality meets GB GB1354-2009 control overflow;
(2) boiling: after soaking, glutinous rice use water rinses, with steam boiling 8-10 minute after draining; Soak with flowing water and prevent glutinous rice souring, after soaking with glutinous rice, hand is pinched and is advisable without hard-core; Glutinous rice after cooking should without hard-core and the fugitive adhesion of glutinous rice;
(3) cool: the glutinous rice water for cooling after cooking, disperse after being cooled to 25-30 DEG C, make it without caking;
(4) ferment: add rice wine yeast, the weight of the rice wine yeast added is the 0.1-0.5% of glutinous rice weight, and mixed song is even; The glutinous rice having mixed distiller's yeast is loaded box dish to enter in fermenting house and ferment, the glutinous rice having mixed distiller's yeast should be cannot see distiller's yeast and be advisable; Leavening temperature is 25-30 DEG C, and fermentation 2-3 days, obtains Normal juice rice wine; The Normal juice rice wine soluble solid obtained is more than 35%, and acidity counts 0.4-0.6g/100g with lactic acid, and alcoholic strength is 1.5-3.5%vol;
(5) biological enzymolysis: with colloidal mill to the grinding of Normal juice rice wine, the granularity after grinding is 0.01-0.1mm, is 5-7, temperature 40-50 DEG C by Normal juice rice wine slurries adjustment pH value, adds vegetable-protein hydrolases 3-4 hour; The vegetable-protein lytic enzyme weight added is the 0.1-0.3% of rice wine slurry weight;
(6) inoculation culture: by sterilization 10-15min under the enzymolysis solution that obtains in step (5) again 80-83 DEG C of condition, be cooled to 39-40 DEG C, inoculation thermophilus streptococcus and Bulgarian lactic acid bacterium, fermentation 9-12h; Inoculation fermented liquid is heated to 90 DEG C, keeps 10min to carry out sterilization deactivation; The add-on of thermophilus streptococcus and Bulgarian lactic acid bacterium is 1:1;
(7) allotment and homogeneous: add 4% white sugar, 0.1% Xylo-Mucine, 0.05% xanthan gum dissolving mixing by the amount of fermented liquid, mixed liquid is heated to 70-72 DEG C and carries out homogeneous, and the solution after homogeneous is heated to 80-90 DEG C;
(8) filling and sterilization: at 85-90 DEG C of hot-water sterilization function 20-25min after filling, cools to less than 35 DEG C;
(9) packaging and warehouse-in: cooled product lamp inspection removes unacceptable product, then coding, labeling, vanning; Finished product after packaging is through entering stockyard after the assay was approved.
More than show and describe ultimate principle of the present invention and principal character and advantage of the present invention.The technician of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and specification sheets just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (7)
1. a production technique for yaourt made by rice, it is characterized in that, comprises following step:
(1) soak: soak glutinous rice 24-48h with flowing water;
(2) boiling: after soaking, glutinous rice use water rinses, with steam boiling 8-10 minute after draining;
(3) cool: the glutinous rice water for cooling after cooking, is cooled to 25-30 DEG C;
(4) ferment: add rice wine yeast, mixed song is even; Entered in fermenting house by the glutinous rice loading box dish having mixed distiller's yeast and ferment, leavening temperature is 25-30 DEG C, and fermentation 2-3 days, obtains Normal juice rice wine;
(5) biological enzymolysis: with colloidal mill to the grinding of Normal juice rice wine, the Normal juice rice wine slurries adjustment pH value after grinding is 5-7, temperature 40-50 DEG C, adds vegetable-protein hydrolases 3-4 hour;
(6) inoculation culture: by sterilization 10-15min under the enzymolysis solution that obtains in step (5) again 80-83 DEG C of condition, be cooled to 39-40 DEG C, inoculation thermophilus streptococcus and Bulgarian lactic acid bacterium, fermentation 9-12h; Inoculation fermented liquid is heated to 90 DEG C, keeps 10min to carry out sterilization deactivation;
(7) filling and sterilization: at 85-90 DEG C of hot-water sterilization function 20-25min after filling, obtain finished product after cooling.
2. the production technique of a kind of meter of wine yaourt according to claim 1, it is characterized in that, after step (6), carry out allocating and homogeneous before step (7), be specially: add 4% white sugar, 0.1% Xylo-Mucine, 0.05% xanthan gum dissolving mixing by the amount of fermented liquid, mixed liquid is heated to 70-72 DEG C and carries out homogeneous, and the solution after homogeneous is heated to 80-90 DEG C.
3. the production technique of a kind of meter of wine yaourt according to claim 1, it is characterized in that, in step (4), the weight of the rice wine yeast added is the 0.1-0.5% of glutinous rice weight.
4. the production technique of a kind of meter of wine yaourt according to claim 1, it is characterized in that, in step (4), the Normal juice rice wine soluble solid obtained is more than 35%, and acidity counts 0.4-0.6g/100g with lactic acid, and alcoholic strength is 1.5-3.5%vol.
5. the production technique of a kind of meter of wine yaourt according to claim 1, it is characterized in that, in step (5), the granularity after grinding is 0.01-0.1mm.
6. the production technique of a kind of meter of wine yaourt according to claim 1, it is characterized in that, in step (5), the vegetable-protein lytic enzyme weight added is the 0.1-0.3% of rice wine slurry weight.
7. the production technique of a kind of meter of wine yaourt according to claim 1, it is characterized in that, in step (6), the add-on of thermophilus streptococcus and Bulgarian lactic acid bacterium is 1:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510376113.6A CN105154275A (en) | 2015-07-01 | 2015-07-01 | Production technology of fermented glutinous rice yogurt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510376113.6A CN105154275A (en) | 2015-07-01 | 2015-07-01 | Production technology of fermented glutinous rice yogurt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105154275A true CN105154275A (en) | 2015-12-16 |
Family
ID=54795329
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510376113.6A Pending CN105154275A (en) | 2015-07-01 | 2015-07-01 | Production technology of fermented glutinous rice yogurt |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105154275A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111758865A (en) * | 2020-08-15 | 2020-10-13 | 南昌泰康食品科技有限公司 | Preparation method of fermented rice milk beverage |
| CN113355197A (en) * | 2021-06-28 | 2021-09-07 | 昆明生物制造研究院有限公司 | Milk white spirit with easily absorbed nutritional ingredients and preparation method thereof |
| CN113699009A (en) * | 2021-08-09 | 2021-11-26 | 湖北爽露爽食品股份有限公司 | Yogurt-flavor rice wine and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1663433A (en) * | 2005-03-14 | 2005-09-07 | 北京得昊力新科技发展有限公司 | Yogurt rice wine milk and production method |
| JP2007020414A (en) * | 2005-07-12 | 2007-02-01 | Yomeishu Seizo Co Ltd | Sweet-sake lees lactic acid fermented food and drink, and method for producing the same |
| CN102197876A (en) * | 2010-03-26 | 2011-09-28 | 孝感市生龙酒业有限责任公司 | Glutinous-rice-fermented beverage |
| CN102613304A (en) * | 2012-03-30 | 2012-08-01 | 东北农业大学 | Biological-selenium-enriched multi-probiotics fermented rice milk and preparation method therefore |
| CN103636784A (en) * | 2013-12-13 | 2014-03-19 | 光明乳业股份有限公司 | Brown Chinese rice wine lactobacillus beverage and preparation method for same |
-
2015
- 2015-07-01 CN CN201510376113.6A patent/CN105154275A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1663433A (en) * | 2005-03-14 | 2005-09-07 | 北京得昊力新科技发展有限公司 | Yogurt rice wine milk and production method |
| JP2007020414A (en) * | 2005-07-12 | 2007-02-01 | Yomeishu Seizo Co Ltd | Sweet-sake lees lactic acid fermented food and drink, and method for producing the same |
| CN102197876A (en) * | 2010-03-26 | 2011-09-28 | 孝感市生龙酒业有限责任公司 | Glutinous-rice-fermented beverage |
| CN102613304A (en) * | 2012-03-30 | 2012-08-01 | 东北农业大学 | Biological-selenium-enriched multi-probiotics fermented rice milk and preparation method therefore |
| CN103636784A (en) * | 2013-12-13 | 2014-03-19 | 光明乳业股份有限公司 | Brown Chinese rice wine lactobacillus beverage and preparation method for same |
Non-Patent Citations (2)
| Title |
|---|
| 吕嘉枥等: "益生菌甜酒酿的研究", 《酿酒科技》 * |
| 王树林等: "甜酒酿酸乳饮料配方筛选及加工工艺", 《中国乳品工业》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111758865A (en) * | 2020-08-15 | 2020-10-13 | 南昌泰康食品科技有限公司 | Preparation method of fermented rice milk beverage |
| CN113355197A (en) * | 2021-06-28 | 2021-09-07 | 昆明生物制造研究院有限公司 | Milk white spirit with easily absorbed nutritional ingredients and preparation method thereof |
| CN113699009A (en) * | 2021-08-09 | 2021-11-26 | 湖北爽露爽食品股份有限公司 | Yogurt-flavor rice wine and preparation method thereof |
| CN113699009B (en) * | 2021-08-09 | 2023-11-24 | 湖北爽露爽食品股份有限公司 | Yoghurt flavored rice and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103211267B (en) | Fermented beverage of full cereal grains | |
| CN102028289B (en) | Process for preparing highland barley-wheat germ composite fermented beverage | |
| CN100559975C (en) | Natural fermented cereal beverage and preparation method thereof | |
| CN101703105B (en) | A kind of preparation method of brown rice enzyme yoghurt | |
| CN102630751B (en) | Production method of Tibetan mushroom yogurt | |
| CN101129195B (en) | A kind of vegetable and grain compound lactic acid fermented beverage and preparation method thereof | |
| CN102613304A (en) | Biological-selenium-enriched multi-probiotics fermented rice milk and preparation method therefore | |
| CN104342340B (en) | A kind of preparation method of fermentative brown rice biodiasmin drink | |
| CN105420065A (en) | Preparation process of table vinegar | |
| CN107334024A (en) | A kind of preparation method for the rice beverage that ferments | |
| CN106010852A (en) | Tartary buckwheat kvass healthcare beverage and preparing method thereof | |
| CN102429014A (en) | Preparation method of waxy corn milk beverage | |
| CN105154275A (en) | Production technology of fermented glutinous rice yogurt | |
| CN103215169B (en) | Three-bacteria immobilized fermented winter date kvass and preparation method thereof | |
| CN104738753A (en) | Three-bacterium immobilized fermentation cherry fermented beverage and preparation method thereof | |
| CN103783156A (en) | Technology for fabricating peanut yoghurt | |
| CN105211978A (en) | A kind of strange sub-seed white fungus health breast acid beverage and preparation method thereof | |
| KR101281839B1 (en) | Manufacturing method of yokurt drink using rice | |
| CN108184997B (en) | Stabilizer for drinking yogurt, drinking yogurt and preparation method thereof | |
| CN104904853A (en) | Waxberry yoghourt and preparation method thereof | |
| CN104430852A (en) | Preparation method of living bacterium type sweet orange acid milk beverage | |
| CN104651157B (en) | A kind of production method of yak whey low alcohol beverage | |
| CN108936148A (en) | A kind of method that enzyme squeezed fluid metaplasia produces fermented type rice beverage | |
| CN103103145B (en) | Lactobacillus plantarum somatomedin as well as raw material composition, preparation method and application thereof | |
| CN107372826A (en) | A kind of yoghurt without sugar and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151216 |
|
| RJ01 | Rejection of invention patent application after publication |