CN110521775A - A kind of sour milk of peach and preparation method thereof - Google Patents
A kind of sour milk of peach and preparation method thereof Download PDFInfo
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- CN110521775A CN110521775A CN201910922355.9A CN201910922355A CN110521775A CN 110521775 A CN110521775 A CN 110521775A CN 201910922355 A CN201910922355 A CN 201910922355A CN 110521775 A CN110521775 A CN 110521775A
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- peach
- milk
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- sour milk
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- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 53
- 235000021262 sour milk Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 240000006413 Prunus persica var. persica Species 0.000 title 1
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 51
- 235000013336 milk Nutrition 0.000 claims abstract description 34
- 239000008267 milk Substances 0.000 claims abstract description 34
- 210000004080 milk Anatomy 0.000 claims abstract description 34
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 12
- 239000003381 stabilizer Substances 0.000 claims abstract description 12
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 9
- 239000003765 sweetening agent Substances 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims description 19
- 238000004659 sterilization and disinfection Methods 0.000 claims description 17
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- 238000010008 shearing Methods 0.000 claims description 8
- 239000011265 semifinished product Substances 0.000 claims description 7
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical group [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 6
- 229960004998 acesulfame potassium Drugs 0.000 claims description 6
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 6
- 239000000619 acesulfame-K Substances 0.000 claims description 6
- 235000010987 pectin Nutrition 0.000 claims description 6
- 239000001814 pectin Substances 0.000 claims description 6
- 229920001277 pectin Polymers 0.000 claims description 6
- 108010010803 Gelatin Proteins 0.000 claims description 5
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 5
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims description 5
- 229920000159 gelatin Polymers 0.000 claims description 5
- 239000008273 gelatin Substances 0.000 claims description 5
- 235000019322 gelatine Nutrition 0.000 claims description 5
- 235000011852 gelatine desserts Nutrition 0.000 claims description 5
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 2
- 241001478240 Coccus Species 0.000 claims 1
- 235000013618 yogurt Nutrition 0.000 abstract description 19
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 10
- 241000894006 Bacteria Species 0.000 abstract description 6
- 244000005700 microbiome Species 0.000 abstract description 6
- 239000003344 environmental pollutant Substances 0.000 abstract description 5
- 235000014655 lactic acid Nutrition 0.000 abstract description 5
- 239000004310 lactic acid Substances 0.000 abstract description 5
- 231100000719 pollutant Toxicity 0.000 abstract description 5
- 231100000678 Mycotoxin Toxicity 0.000 abstract description 4
- 239000002636 mycotoxin Substances 0.000 abstract description 4
- 239000005862 Whey Substances 0.000 abstract description 2
- 102000007544 Whey Proteins Human genes 0.000 abstract description 2
- 108010046377 Whey Proteins Proteins 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 238000003756 stirring Methods 0.000 description 11
- 239000000463 material Substances 0.000 description 9
- 238000011049 filling Methods 0.000 description 8
- 238000000034 method Methods 0.000 description 6
- 238000005057 refrigeration Methods 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- 230000003068 static effect Effects 0.000 description 4
- 238000010792 warming Methods 0.000 description 4
- 241000194020 Streptococcus thermophilus Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 238000003556 assay Methods 0.000 description 3
- 238000007599 discharging Methods 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 235000012907 honey Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 240000005809 Prunus persica Species 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 210000001779 taste bud Anatomy 0.000 description 1
Classifications
-
- 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 OR TREATMENT 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The present invention provides a kind of sour milk of peach, raw material includes fresh milk, peach blossom jam, white granulated sugar, peach blossom essence, sweetener, strain, stabilizer and skimmed milk power.By the adding proportion for rationally controlling each raw material, the Yoghourt tissue of preparation is fine and smooth uniformly, no whey is precipitated, fatty, protein content reaches 2.5/ (g/100g) and 2.3/ (g/100g) or more, acidity reaches 70 ° of T or more, from pollutant limitation, mycotoxin limitation, microorganism limitation and lactic acid bacteria number etc., it is all satisfied the requirement of GB19302, has reached domestic higher level.In addition the present invention also provides the preparation methods of above-mentioned Yoghourt, and the preparation method is simple, by rationally controlling the conditional parameter in each step, while not destroying milk nutritional ingredient, have obtained the sour milk of peach of high-quality.
Description
Technical field
The present invention relates to a kind of dairy produces, more particularly to sour milk of a kind of peach and preparation method thereof.
Background technique
Yoghourt is that strain is added into milk again after pasteurization and ferments, most using fresh milk as raw material
Filling a kind of milk product again afterwards.Yoghourt not only remains all advantages of milk, and also having improves constipation, aid digestion to wait function
Effect becomes nutrient and healthcare products most popular at present.
Yoghourt is using fresh milk as raw material, since raw material adding proportion and the improper of processing technology frequently can lead to Yoghourt
Standard requirements are not achieved in middle residual fraction milk fishy smell and part index number such as physical and chemical index, microorganism limitation etc., can give drinking person band
Carry out a degree of discomfort.Therefore, how to produce a kind of preferable Yoghourt of comprehensive performance becomes current urgent problem to be solved.
Summary of the invention
The object of the present invention is to provide sour milk of a kind of peach and preparation method thereof, not only enrich the type of Yoghourt, meet
The taste bud demand of more consumers, and its indices, such as microorganism limitation, lactic acid bacteria number, physical and chemical index, pollutant
The indices such as limitation are all satisfied industry needs, are a high-quality Yoghourts.
To achieve the above object, the present invention provides a kind of sour milk of peach, the raw material including following parts by weight:
Preferably, the sour milk of peach provided by the invention includes the raw material of following parts by weight:
Preferably, the sweetener is acesulfame potassium.
Preferably, the weight ratio of the stabilizer and skimmed milk power is 1:1；The stabilizer is pectin, gelatin or newborn egg
It is white.
Preferably, the strain is lactobacillus bulgaricus or streptococcus thermophilus.
In addition, the present invention also provides a kind of preparation methods of the sour milk of peach, comprising the following steps:
(1) skimmed milk power, stabilizer, white granulated sugar and peach blossom are added into the fresh milk of half as described in claim 1
Jam, then shearing obtains base soln；
(2) remaining fresh milk is added in Xiang Shangshu base soln, then homogeneous, sterilization obtain semi-finished product solution；
(3) strain, peach blossom essence and sweetener are added in Xiang Shangshu semi-finished product solution to ferment, acid is obtained after refrigeration
Milk.
Preferably, shear time is 15~20min in step (1).
Preferably, the homogeneous in step (2) is second homogenate, and homogenizing temperature is 65~70 DEG C, the pressure of first time homogeneous
Power is 4~6Mpa, and the pressure of second of homogeneous is 18~25Mpa.
Preferably, the sterilization temperature in step (2) is 90~95 DEG C, and sterilizing time is 280~320s.
Preferably, termination when fermentation described in step (3) reaches 70 ° of T or more to acidity；Cold preservation time is 12~30h.
Advantageous effects of the invention:
The sour milk of peach provided by the invention enriches the mouthfeel of Yoghourt, meets not by adding peach blossom jam thereto
With the needs of crowd；By reasonably adjusting the formula of Yoghourt, the indices of the Yoghourt is made to reach higher level, no matter from
Organoleptic requirements, physical and chemical index, or from pollutant limitation, mycotoxin limitation, microorganism limitation and lactic acid bacteria number etc.,
The requirement for meeting GB19302 has reached domestic higher level.In addition the present invention also provides the preparation sides of the sour milk of above-mentioned peach
Method, the preparation method is simple, by rationally controlling the conditional parameter in each step, while not destroying milk nutritional ingredient,
A kind of sour milk of high-quality peach is obtained.
Detailed description of the invention
Fig. 1 is the production technological process of the sour milk of peach of the present invention
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
The present invention provides a kind of sour milk of peach, the raw material including following parts by weight:
Further, the sour milk of the peach includes the raw material of following parts by weight:
Preferably, the sweetener is acesulfame potassium.
Preferably, the weight ratio of the stabilizer and skimmed milk power is 1:1, and stabilizer is preferably pectin, gelatin or newborn egg
It is white, further preferably pectin.
Preferably, the strain is lactobacillus bulgaricus or streptococcus thermophilus.
In addition, the present invention also provides a kind of preparation methods of the sour milk of peach, comprising the following steps:
(1) skimmed milk power, stabilizer, white granulated sugar and peach blossom are added into the fresh milk of half as described in claim 1
Jam, then shearing obtains base soln；
(2) remaining fresh milk is added in Xiang Shangshu base soln, then homogeneous, sterilization obtain semi-finished product solution；
(3) strain, peach blossom essence and sweetener are added in Xiang Shangshu semi-finished product solution to ferment, acid is obtained after refrigeration
Milk.
Further, in step (1), before skimmed milk power, stabilizer, white granulated sugar and peach blossom jam is added in fresh milk,
Fresh milk is warming up to 65~75 DEG C in plate heat exchanger first；The time of the shearing is 15~20min；After the completion of shearing
Base soln is cooled to 15 DEG C or less in plate heat exchanger.
Further, after remaining fresh milk being added into base soln in step (2), stirring, until carrying out next
Stop stirring when step；The homogeneous is preferably second homogenate, and homogenizing temperature is 65~70 DEG C, and preferably 68~70 DEG C, first
The pressure of secondary homogeneous is 4~6Mpa, and preferably 5Mpa, the pressure of second of homogeneous is 18~25Mpa, preferably 20~22Mpa；
Sterilize preferred pasteurize unit, after the completion of sterilization by semi-finished product solution be cooled to 43 DEG C it is spare, the sterilization temperature be 90~
95 DEG C, preferably 92~94Mpa, sterilizing time are 280~320s, preferably 300~310s.
Further, preferred sterile working when strain, peach blossom essence and sweetener is added in step (3), avoid bacterium into
Enter to destroy the quality of Yoghourt；After the strain and essence is added, 15~20min is stirred, then static fermentation to acidity conforms to
It asks, it is filling to be cooled to room temperature；The temperature of the refrigeration is 2~6 DEG C, and preferably 5 DEG C, time of refrigeration is 12~30h, preferably 20
~25h.
The object of the present invention is to provide a kind of sour milk preparation method of peach, using fresh milk, peach blossom jam, white granulated sugar,
Peach blossom essence, sweetener, strain, stabilizer, skimmed milk power are raw material, by each raw material of reasonable selection, and control each raw material
Adding proportion organizes the Yoghourt being prepared not only moist, and protein, fat, acidity meet industry needs, Er Qiecong
For pollutant limitation, mycotoxin limitation, microorganism limitation and lactic acid bacteria number etc., reach the requirement of GB19302,
Domestic higher level is reached, has been a comprehensive higher Yoghourt of high-quality.
In order to make the foregoing objectives, features and advantages of the present invention clearer and more comprehensible, With reference to embodiment
The present invention is described in further detail.
Embodiment 1:
950Kg fresh milk, 15Kg peach blossom jam, 58Kg white granulated sugar, 0.8Kg peach blossom essence, 0.1Kg peace match are weighed first
Honey, 1Kg strain, 2Kg pectin and 2Kg skimmed milk power are spare；
The fresh milk of above-mentioned quality half is squeezed into material-compound tank, is warming up to 70 DEG C by plate heat exchanger circulation, then
Skimmed milk power, pectin, white granulated sugar and the peach blossom jam of above-mentioned quality are slowly sequentially added into fresh milk material-compound tank, stirring is equal
It is even, cutter is opened, is turned off after shearing 15min, Matter Transfer is cooled to 15 DEG C by plate heat exchanger, discharging to tune
Distribution tank；
Remaining fresh milk is added into blend tank, it is spare to stir 10min or more for turn on agitator；It is stirred above-mentioned
Material carries out homogeneous, sterilization by pasteurize unit, and homogeneous uses second homogenate, and the pressure of a homogeneous is 5Mpa, secondary
The pressure of homogeneous is 20Mpa, and the temperature of homogeneous is 68 DEG C, and the temperature of sterilization is 95 DEG C, time 300s, after the completion of homogeneous sterilization
It is cooled to 43 DEG C and squeezes into fermentation cylinder for fermentation；
Lactobacillus bulgaricus, peach blossom essence and acesulfame potassium are aseptically added into fermentor, after stirring 15min
By its it is static ferment, when material acidity reaches 72 ° of T (/ 100g), terminate fermentation, turn on agitator is cooled to 25
DEG C, then filling to the progress of above-mentioned material by bottle placer, the sour milk of the peach of filling completion is put into freezer, carries out at 5 DEG C cold
Hiding, refrigeration test to product after curing 15h, can dispatch from the factory after the assay was approved, concrete technology flow process is detailed in attached drawing.
Embodiment 2:
980Kg fresh milk, 12Kg peach blossom jam, 56Kg white granulated sugar, 0.8Kg peach blossom essence, 0.12Kg peace match are weighed first
Honey, 1.1Kg strain, 3Kg gelatin and 1Kg skimmed milk power are spare；
The fresh milk of above-mentioned quality half is squeezed into material-compound tank, is warming up to 65 DEG C by plate heat exchanger circulation, then
Skimmed milk power, gelatin, white granulated sugar and the peach blossom jam of above-mentioned quality are slowly sequentially added into fresh milk material-compound tank, stirring is equal
It is even, cutter is opened, is turned off after shearing 20min, Matter Transfer is cooled to 15 DEG C by plate heat exchanger, discharging to tune
Distribution tank；
Remaining fresh milk is added into blend tank, it is spare to stir 10min or more for turn on agitator；It is stirred above-mentioned
Material carries out homogeneous, sterilization by pasteurize unit, and homogeneous uses second homogenate, and the pressure of a homogeneous is 4Mpa, secondary
The pressure of homogeneous is 22Mpa, and the temperature of homogeneous is 65 DEG C, and the temperature of sterilization is 90 DEG C, time 300s, after the completion of homogeneous sterilization
It is cooled to 40 DEG C and squeezes into fermentation cylinder for fermentation；
Streptococcus thermophilus, peach blossom essence and acesulfame potassium are aseptically added into fermentor, stirs it after 15min
It is static to ferment, when material acidity reaches 75 ° of T (/ 100g), fermentation is terminated, turn on agitator is cooled to 25 DEG C, so
Filling to the progress of above-mentioned material by bottle placer afterwards, the sour milk of the peach of filling completion is put into freezer, is refrigerated at 4 DEG C, cold
It tests, can dispatch from the factory after the assay was approved, concrete technology flow process is detailed in attached drawing to product after hiding curing 20h.
Embodiment 3
920Kg fresh milk, 18Kg peach blossom jam, 62Kg white granulated sugar, 0.6Kg peach blossom essence, 0.07Kg peace match are weighed first
Honey, 0.8Kg strain, 1Kg lactoprotein and 3Kg skimmed milk power are spare；
The fresh milk of above-mentioned quality half is squeezed into material-compound tank, is warming up to 65 DEG C by plate heat exchanger circulation, then
Skimmed milk power, lactoprotein, white granulated sugar and the peach blossom jam of above-mentioned quality are slowly sequentially added into fresh milk material-compound tank, stirring is equal
It is even, cutter is opened, is turned off after shearing 18min, Matter Transfer is cooled to 15 DEG C by plate heat exchanger, discharging to tune
Distribution tank；
Remaining fresh milk is added into blend tank, it is spare to stir 15min or more for turn on agitator；It is stirred above-mentioned
Material carries out homogeneous, sterilization by pasteurize unit, and homogeneous uses second homogenate, and the pressure of a homogeneous is 6Mpa, secondary
The pressure of homogeneous is 20Mpa, and the temperature of homogeneous is 70 DEG C, and the temperature of sterilization is 85 DEG C, time 300s, after the completion of homogeneous sterilization
It is cooled to 40 DEG C and squeezes into fermentation cylinder for fermentation；
Lactobacillus bulgaricus, peach blossom essence and acesulfame potassium are aseptically added into fermentor, after stirring 10min
By its it is static ferment, when material acidity reaches 75 ° of T (/ 100g), terminate fermentation, turn on agitator is cooled to room
Temperature, then filling to the progress of above-mentioned material by bottle placer, the sour milk of the peach of filling completion is put into freezer, carries out at 4 DEG C cold
Hiding, refrigeration test to product after curing 30h, can dispatch from the factory after the assay was approved, concrete technology flow process is detailed in attached drawing.
It will be detected before the Yoghourt factory of Examples 1 to 3 preparation, Yoghourt tissue is fine and smooth uniformly, does not there is whey precipitation；Acid
Milk acidity is up to 75 ° of T, and fatty, protein content reaches 2.5/ (g/100g) and 2.3/ (g/100g) or more；Pollutant limit
Amount, mycotoxin limitation, microorganism limitation, the content of lactic acid bacteria number also comply with code requirement, from the foregoing, it will be observed that by the application
The Yoghourt of preparation is detected, and indices meet the code requirement of GB19302-2010, it is seen then that is wanted by the application right
The Yoghourt of 1 formula preparation is sought, parameters are more excellent, are the sour milk of the preferable peach of a comprehensive performance, by vast consumption
Person's likes.
Claims (10)
1. a kind of sour milk of peach, it is characterised in that: the raw material including following mass fraction:
2. the sour milk of peach according to claim 1, it is characterised in that: the raw material including following mass fraction:
3. the sour milk of peach according to claim 1, it is characterised in that: the sweetener is acesulfame potassium.
4. the sour milk of peach according to claim 1, it is characterised in that: the mass ratio of the stabilizer and skimmed milk power is 1:
1；The stabilizer is pectin, gelatin or lactoprotein.
5. the sour milk of peach according to claim 1, it is characterised in that: the strain is lactobacillus bulgaricus or thermophilic chain
Coccus.
6. a kind of preparation method of the sour milk of peach as claimed in any one of claims 1 to 5, wherein, it is characterised in that: including following
Step:
(1) skimmed milk power, stabilizer, white granulated sugar and peach blossom jam are added into the fresh milk of half as described in claim 1,
Then shearing obtains base soln；
(2) remaining fresh milk is added in Xiang Shangshu base soln, then homogeneous, sterilization obtain semi-finished product solution；
(3) strain, peach blossom essence and sweetener are added in Xiang Shangshu semi-finished product solution to be fermented, refrigerated, obtain the sour milk of peach.
7. preparation method according to claim 6, it is characterised in that: shear time is 15~20min in step (1).
8. preparation method according to claim 6, it is characterised in that: homogeneous is second homogenate, homogenizing temperature in step (2)
It is 65~70 DEG C, the pressure of first time homogeneous is 4~6Mpa, and the pressure of second of homogeneous is 18~25Mpa.
9. preparation method according to claim 6, which is characterized in that sterilization temperature is 90~95 DEG C in step (2), sterilization
Time is 280~320s.
10. preparation method according to claim 6, it is characterised in that: fermentation to acidity described in step (3) reaches 70 ° of T
It is terminated when above；Cold preservation time is 12~30h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910922355.9A CN110521775A (en) | 2019-09-27 | 2019-09-27 | A kind of sour milk of peach and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910922355.9A CN110521775A (en) | 2019-09-27 | 2019-09-27 | A kind of sour milk of peach and preparation method thereof |
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| Publication Number | Publication Date |
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| CN110521775A true CN110521775A (en) | 2019-12-03 |
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ID=68670481
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105746706A (en) * | 2016-03-14 | 2016-07-13 | 阜阳市颍州区金湖丰种植农民专业合作社 | Peach flower-flavored yogurt capable of promoting gastrointestinal function |
| CN105851234A (en) * | 2016-04-22 | 2016-08-17 | 内蒙古圣牧高科奶业有限公司 | Sea backthern flavor normal temperature yoghourt and preparation method thereof |
| CN107494733A (en) * | 2017-08-16 | 2017-12-22 | 南京卫岗乳业有限公司 | A kind of flower fragrance flavor Yoghourt and preparation method thereof |
| CN107744018A (en) * | 2017-10-09 | 2018-03-02 | 浙江海洋大学 | A kind of preparation method of peach gum Yoghourt |
| CN109769941A (en) * | 2017-11-15 | 2019-05-21 | 内蒙古伊利实业集团股份有限公司 | A kind of additive-free jam, Yoghourt and preparation method containing the jam |
-
2019
- 2019-09-27 CN CN201910922355.9A patent/CN110521775A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105746706A (en) * | 2016-03-14 | 2016-07-13 | 阜阳市颍州区金湖丰种植农民专业合作社 | Peach flower-flavored yogurt capable of promoting gastrointestinal function |
| CN105851234A (en) * | 2016-04-22 | 2016-08-17 | 内蒙古圣牧高科奶业有限公司 | Sea backthern flavor normal temperature yoghourt and preparation method thereof |
| CN107494733A (en) * | 2017-08-16 | 2017-12-22 | 南京卫岗乳业有限公司 | A kind of flower fragrance flavor Yoghourt and preparation method thereof |
| CN107744018A (en) * | 2017-10-09 | 2018-03-02 | 浙江海洋大学 | A kind of preparation method of peach gum Yoghourt |
| CN109769941A (en) * | 2017-11-15 | 2019-05-21 | 内蒙古伊利实业集团股份有限公司 | A kind of additive-free jam, Yoghourt and preparation method containing the jam |
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Application publication date: 20191203 |