CN110916094A - Banana and purple sweet potato flavored pudding - Google Patents
Banana and purple sweet potato flavored pudding Download PDFInfo
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- CN110916094A CN110916094A CN201911178227.4A CN201911178227A CN110916094A CN 110916094 A CN110916094 A CN 110916094A CN 201911178227 A CN201911178227 A CN 201911178227A CN 110916094 A CN110916094 A CN 110916094A
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- purple sweet
- banana
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- sweet potato
- pudding
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- 235000018290 Musa x paradisiaca Nutrition 0.000 title claims abstract 10
- 235000011962 puddings Nutrition 0.000 title claims abstract 7
- 244000017020 Ipomoea batatas Species 0.000 title claims 12
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims 12
- 240000008790 Musa x paradisiaca Species 0.000 title 1
- 241000234295 Musa Species 0.000 claims abstract 13
- 239000000835 fiber Substances 0.000 claims abstract 7
- 239000002562 thickening agent Substances 0.000 claims abstract 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract 6
- 235000021015 bananas Nutrition 0.000 claims abstract 4
- 235000013336 milk Nutrition 0.000 claims abstract 4
- 239000008267 milk Substances 0.000 claims abstract 4
- 210000004080 milk Anatomy 0.000 claims abstract 4
- 239000000843 powder Substances 0.000 claims abstract 4
- 238000003756 stirring Methods 0.000 claims abstract 4
- 235000008939 whole milk Nutrition 0.000 claims abstract 4
- 238000002360 preparation method Methods 0.000 claims abstract 3
- 229920001661 Chitosan Polymers 0.000 claims 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 5
- 241001136169 Komagataeibacter xylinus Species 0.000 claims 4
- 235000014121 butter Nutrition 0.000 claims 4
- 239000000796 flavoring agent Substances 0.000 claims 4
- 235000019634 flavors Nutrition 0.000 claims 4
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims 3
- 235000002837 Acetobacter xylinum Nutrition 0.000 claims 3
- 229920001817 Agar Polymers 0.000 claims 3
- 239000008272 agar Substances 0.000 claims 3
- 239000001814 pectin Substances 0.000 claims 3
- 235000010987 pectin Nutrition 0.000 claims 3
- 229920001277 pectin Polymers 0.000 claims 3
- 239000000661 sodium alginate Substances 0.000 claims 3
- 235000010413 sodium alginate Nutrition 0.000 claims 3
- 229940005550 sodium alginate Drugs 0.000 claims 3
- 238000001816 cooling Methods 0.000 claims 2
- 235000021552 granulated sugar Nutrition 0.000 claims 2
- 239000011259 mixed solution Substances 0.000 claims 2
- -1 27-29% Substances 0.000 claims 1
- 235000005979 Citrus limon Nutrition 0.000 claims 1
- 244000131522 Citrus pyriformis Species 0.000 claims 1
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims 1
- 238000004140 cleaning Methods 0.000 claims 1
- 238000005520 cutting process Methods 0.000 claims 1
- 230000001804 emulsifying effect Effects 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 claims 1
- 229940054190 hydroxypropyl chitosan Drugs 0.000 claims 1
- 238000000034 method Methods 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 claims 1
- 239000000243 solution Substances 0.000 claims 1
- 230000001954 sterilising effect Effects 0.000 claims 1
- 238000005303 weighing Methods 0.000 claims 1
- 235000004976 Solanum vernei Nutrition 0.000 abstract 3
- 241000352057 Solanum vernei Species 0.000 abstract 3
- 235000016709 nutrition Nutrition 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Grain Derivatives (AREA)
Abstract
本发明公开了一种香蕉紫薯口味布丁，按照如下步骤制备：先称取牛奶500‑600g，紫薯汁30‑40g，多纤维增稠剂10‑15g，香蕉泥，50‑100g，细砂糖3‑4g，全脂牛奶粉，30‑50g；具体制配方法为：将牛奶、全脂牛奶粉、细砂糖、紫薯汁、多纤维增稠剂以及香蕉泥，在55℃的条件下进行溶解，均质，杀菌，迅速冷却到28℃搅拌，1.5h内完成灌装。灌装后的产品快速冷却至5‑6℃。本发明在保留紫薯和香蕉的特有味觉，进一步提高布丁的营养价值以及口感，减少可食用胶的使用量，达到更好的市场效果。The invention discloses a banana-purple potato-flavored pudding, which is prepared according to the following steps: firstly, weigh 500-600 g of milk, 30-40 g of purple potato juice, 10-15 g of a multi-fiber thickener, mashed banana, 50-100 g, fine sugar 3-4g, whole milk powder, 30-50g; the specific preparation method is: milk, whole milk powder, caster sugar, purple potato juice, multi-fiber thickener and banana puree are prepared under the condition of 55°C. Dissolve, homogenize, sterilize, quickly cool to 28°C and stir, and complete filling within 1.5h. The filled product is rapidly cooled to 5‑6°C. The invention retains the unique taste of purple potatoes and bananas, further improves the nutritional value and taste of the pudding, reduces the amount of edible gum used, and achieves better market effects.
Description
Technical Field
The invention relates to a pudding making method, in particular to a banana and purple sweet potato flavored pudding.
Background
Most of the existing pudding products have insufficient taste and flavor double-layer experience, and a plurality of artificial food additives are added, so that the natural taste of the fruit pudding is destroyed, and only sweet taste exists; with the increasing demand for health, food safety is also receiving great attention, especially for products such as jelly and pudding, which always give the impression of excessive and unsafe additives, so that a pudding product which retains the special taste of the fruit and reduces the use of the additives is needed.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention provides pudding with reduced use of artificial food additives, increased more nutrient components and retained taste of fruits, and particularly relates to banana and purple sweet potato taste pudding.
The invention is realized by the following technical scheme, and the banana and purple sweet potato flavor pudding is prepared by the following steps:
firstly weighing 500-600g of milk, 30-40g of purple sweet potato juice, 10-15g of multi-fiber thickener, 50-100g of banana puree, 3-4g of fine granulated sugar and 30-50g of whole milk powder;
the specific preparation method comprises the following steps: dissolving milk, whole milk powder, fine granulated sugar, purple sweet potato juice, multi-fiber thickener and banana puree at 55 deg.C, homogenizing, sterilizing, rapidly cooling to 28 deg.C, stirring, and packaging within 1.5 hr. Rapidly cooling the filled product to 5-6 ℃ to obtain the banana and purple sweet potato flavor pudding;
the purple sweet potato juice is prepared by cleaning and cutting purple sweet potatoes into pieces, adding 5ml of water into every 100g of purple sweet potatoes, uniformly crushing the purple sweet potatoes in a stirrer, and separating the purple sweet potatoes by using a centrifuge;
the banana puree is prepared by peeling bananas, putting the peeled bananas into a stirrer, and adding 1ml of cold-pressed lemon juice into every 100g of bananas;
the multi-fiber thickener comprises the following components in percentage by mass:
10-20% of agar; 3-5% of water-soluble chitosan; 20-30% of sodium alginate, 5-15% of pectin and 5-10% of sanzan gum; 15-20% of butter; 0.1-0.3% of gluconacetobacter xylinus JX1 a; the balance of water;
the multi-fiber thickener is prepared according to the following method:
step 1), firstly, adding sodium alginate and water-soluble chitosan into water to be completely dissolved to prepare a mixed solution for later use;
step 2) heating agar, pectin, sanzang gum, butter and water to 26-28 ℃, stirring until the butter is melted, and emulsifying uniformly at the stirring speed of 6000 r/min;
step 3) adding the mixed solution prepared in the step 1) into the step 2), and enabling the solution to be always in an emulsified uniform state by adopting a mode of adding for three times; and adding gluconacetobacter xylinus JX1a, and standing for 17-30 h at 28-35 ℃ to prepare the multi-fiber thickener.
The preferable scheme of the banana and purple sweet potato flavor pudding provided by the invention is as follows: the components and the mass fraction thereof are as follows:
15-18% of agar; 3.5 percent of water-soluble chitosan; sodium alginate, 27-29%, pectin, 8-12%, sanzan gum, 7-9%; 17-19% of butter; acetobacter xylinum gluconicum (Komagataeibacter xylinus) JX1a, 0.125%; the balance of water.
The preferable scheme of the banana and purple sweet potato flavor pudding provided by the invention is as follows: the water-soluble chitosan is carboxymethyl chitosan or hydroxypropyl chitosan.
Acetobacter xylinum (Komagataeibacter xylinus) JX1a used in the present invention is derived from: patent CN201610141006, patent name: an acid-resistant bacterial cellulose high-yield strain and a method for preparing edible bacterial cellulose by using the strain; the culture medium is characterized in that the acetobacter xylinum gluconicum (Komagataeibacter xylinus) JX1a is preserved in China center for type culture Collection with the preservation number of CCTCC NO: m2015195, the preservation date is 2015, 4 months and 6 days, and the preservation address is China, Wuhan university.
The invention has the beneficial technical effects that: the special taste sense of the purple sweet potatoes and the bananas is kept, the nutritional value and the taste of the pudding are further improved, the consumption of the edible glue is reduced, and a better market effect is achieved.
Detailed Description
The invention is further illustrated by the following examples.
Example 1
The banana and purple sweet potato flavor pudding is prepared according to the following steps:
firstly weighing 500-600g of milk, 30-40g of purple sweet potato juice, 10-15g of multi-fiber thickener, 50-100g of banana puree, 3-4g of fine granulated sugar and 30-50g of whole milk powder;
the specific preparation method comprises the following steps: dissolving milk, whole milk powder, fine granulated sugar, purple sweet potato juice, multi-fiber thickener and banana puree at 55 deg.C, homogenizing, sterilizing, rapidly cooling to 28 deg.C, stirring, and packaging within 1.5 hr. And quickly cooling the filled product to 5-6 ℃ to obtain the banana and purple sweet potato flavor pudding.
The purple sweet potato juice is prepared by cleaning and cutting purple sweet potatoes into pieces, adding 5ml of water into every 100g of purple sweet potatoes, uniformly crushing the purple sweet potatoes in a stirrer, and separating the purple sweet potatoes by a centrifuge.
The banana puree is prepared by peeling bananas, putting the peeled bananas into a stirrer, and adding 1ml of cold-pressed lemon juice into every 100g of bananas.
The multi-fiber thickener comprises the following components in percentage by mass: agar, 12%; 3% of water-soluble chitosan; sodium alginate, 21%, pectin, 7%, sanzan gum, 8%; 15% of butter; 0.2% of acetobacter xylinum gluconicum (Komagataeibacter xylinus) JX1 a; the balance of water.
The water-soluble chitosan is carboxymethyl chitosan or hydroxypropyl chitosan.
The preparation method of the multi-fiber thickener comprises the following steps:
step 1), firstly, adding sodium alginate and water-soluble chitosan into water to be completely dissolved to prepare a mixed solution for later use;
step 2) heating agar, pectin, sanzang gum, butter and water to 26-28 ℃, stirring until the butter is melted, and emulsifying uniformly at the stirring speed of 6000 r/min;
step 3) adding the mixed solution prepared in the step 1) into the step 2), and enabling the solution to be always in an emulsified uniform state by adopting a mode of adding for three times; then adding gluconacetobacter xylinus JX1a, and standing at 30 ℃ for 26h to prepare the multi-fiber thickener.
Example 2
The banana and purple sweet potato flavor pudding is prepared according to the following steps:
firstly weighing 500-600g of milk, 30-40g of purple sweet potato juice, 10-15g of multi-fiber thickener, 50-100g of banana puree, 3-4g of fine granulated sugar and 30-50g of whole milk powder;
the specific preparation method comprises the following steps: dissolving milk, whole milk powder, fine granulated sugar, purple sweet potato juice, multi-fiber thickener and banana puree at 55 deg.C, homogenizing, sterilizing, rapidly cooling to 28 deg.C, stirring, and packaging within 1.5 hr. And quickly cooling the filled product to 5-6 ℃ to obtain the banana and purple sweet potato flavor pudding.
The purple sweet potato juice is prepared by cleaning and cutting purple sweet potatoes into pieces, adding 5ml of water into every 100g of purple sweet potatoes, uniformly crushing the purple sweet potatoes in a stirrer, and separating the purple sweet potatoes by a centrifuge.
The banana puree is prepared by peeling bananas, putting the peeled bananas into a stirrer, and adding 1ml of cold-pressed lemon juice into every 100g of bananas.
The multi-fiber thickener comprises the following components in percentage by mass: agar, 18%; 3.5 percent of water-soluble chitosan; sodium alginate, 27%, pectin, 10%, sanzan gum, 8%; butter, 19%; acetobacter xylinum gluconicum (Komagataeibacter xylinus) JX1a, 0.125%; the balance of water.
The water-soluble chitosan is carboxymethyl chitosan or hydroxypropyl chitosan.
The preparation method of the multi-fiber thickener is characterized by comprising the following steps: the preparation method comprises the following steps:
step 1), firstly, adding sodium alginate and water-soluble chitosan into water to be completely dissolved to prepare a mixed solution for later use;
step 2) heating agar, pectin, sanzang gum, butter and water to 26-28 ℃, stirring until the butter is melted, and emulsifying uniformly at the stirring speed of 6000 r/min;
step 3) adding the mixed solution prepared in the step 1) into the step 2), and enabling the solution to be always in an emulsified uniform state by adopting a mode of adding for three times; then adding gluconacetobacter xylinus JX1a, and standing at 28 ℃ for 30h to prepare the multi-fiber thickener.
Example 3
The banana and purple sweet potato flavor pudding is prepared according to the following steps:
firstly weighing 500-600g of milk, 30-40g of purple sweet potato juice, 10-15g of multi-fiber thickener, 50-100g of banana puree, 3-4g of fine granulated sugar and 30-50g of whole milk powder;
the specific preparation method comprises the following steps: dissolving milk, whole milk powder, fine granulated sugar, purple sweet potato juice, multi-fiber thickener and banana puree at 55 deg.C, homogenizing, sterilizing, rapidly cooling to 28 deg.C, stirring, and packaging within 1.5 hr. And quickly cooling the filled product to 5-6 ℃ to obtain the banana and purple sweet potato flavor pudding.
The purple sweet potato juice is prepared by cleaning and cutting purple sweet potatoes into pieces, adding 5ml of water into every 100g of purple sweet potatoes, uniformly crushing the purple sweet potatoes in a stirrer, and separating the purple sweet potatoes by a centrifuge.
The banana puree is prepared by peeling bananas, putting the peeled bananas into a stirrer, and adding 1ml of cold-pressed lemon juice into every 100g of bananas.
The multi-fiber thickener comprises the following components in percentage by mass: 20% of agar; 5% of water-soluble chitosan; sodium alginate, 28%, pectin, 12%, sanzan gum, 7%; 20% of butter; 0.3% of acetobacter xylinum gluconicum (Komagataeibacter xylinus) JX1 a; the balance of water.
The water-soluble chitosan is carboxymethyl chitosan or hydroxypropyl chitosan;
the preparation method of the multi-fiber thickener comprises the following steps:
step 1), firstly, adding sodium alginate and water-soluble chitosan into water to be completely dissolved to prepare a mixed solution for later use;
step 2) heating agar, pectin, sanzang gum, butter and water to 26-28 ℃, stirring until the butter is melted, and emulsifying uniformly at the stirring speed of 6000 r/min;
step 3) adding the mixed solution prepared in the step 1) into the step 2), and enabling the solution to be always in an emulsified uniform state by adopting a mode of adding for three times; and adding gluconacetobacter xylinus JX1a, and standing for 17-30 h at 28-35 ℃ to prepare the multi-fiber thickener.
TABLE 1 evaluation of the index of the Multi-fiber thickener
Claims (4)
1. A banana and purple sweet potato flavor pudding is characterized in that: the preparation method comprises the following steps:
firstly weighing 500-600g of milk, 30-40g of purple sweet potato juice, 10-15g of multi-fiber thickener, 50-100g of banana puree, 3-4g of fine granulated sugar and 30-50g of whole milk powder;
the specific preparation method comprises the following steps: dissolving milk, whole milk powder, fine granulated sugar, purple sweet potato juice, multi-fiber thickener and banana puree at 55 deg.C, homogenizing, sterilizing, rapidly cooling to 28 deg.C, stirring, and packaging within 1.5 hr.
2. Rapidly cooling the filled product to 5-6 ℃ to obtain the banana and purple sweet potato flavor pudding;
the purple sweet potato juice is prepared by cleaning and cutting purple sweet potatoes into pieces, adding 5ml of water into every 100g of purple sweet potatoes, uniformly crushing the purple sweet potatoes in a stirrer, and separating the purple sweet potatoes by using a centrifuge;
the banana puree is prepared by peeling bananas, putting the peeled bananas into a stirrer, and adding 1ml of cold-pressed lemon juice into every 100g of bananas;
the multi-fiber thickener comprises the following components in percentage by mass:
10-20% of agar; 3-5% of water-soluble chitosan; 20-30% of sodium alginate, 5-15% of pectin and 5-10% of sanzan gum; 15-20% of butter; 0.1-0.3% of gluconacetobacter xylinus JX1 a; the balance of water;
the multi-fiber thickener is prepared according to the following method:
step 1), firstly, adding sodium alginate and water-soluble chitosan into water to be completely dissolved to prepare a mixed solution for later use;
step 2) heating agar, pectin, sanzang gum, butter and water to 26-28 ℃, stirring until the butter is melted, and emulsifying uniformly at the stirring speed of 6000 r/min;
step 3) adding the mixed solution prepared in the step 1) into the step 2), and enabling the solution to be always in an emulsified uniform state by adopting a mode of adding for three times; and adding gluconacetobacter xylinus JX1a, and standing for 17-30 h at 28-35 ℃ to prepare the multi-fiber thickener.
3. The banana and purple sweet potato flavor pudding according to claim 1, characterized in that: the components and the mass fraction thereof are as follows:
15-18% of agar; 3.5 percent of water-soluble chitosan; sodium alginate, 27-29%, pectin, 8-12%, sanzan gum, 7-9%; 17-19% of butter; acetobacter xylinum gluconicum (Komagataeibacter xylinus) JX1a, 0.125%; the balance of water.
4. The banana and purple sweet potato flavor pudding according to claim 1 or 2, which is characterized in that: the water-soluble chitosan is as follows: carboxymethyl chitosan or hydroxypropyl chitosan.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911178227.4A CN110916094A (en) | 2019-11-27 | 2019-11-27 | Banana and purple sweet potato flavored pudding |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911178227.4A CN110916094A (en) | 2019-11-27 | 2019-11-27 | Banana and purple sweet potato flavored pudding |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110916094A true CN110916094A (en) | 2020-03-27 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911178227.4A Pending CN110916094A (en) | 2019-11-27 | 2019-11-27 | Banana and purple sweet potato flavored pudding |
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| Country | Link |
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| CN (1) | CN110916094A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112120082A (en) * | 2020-10-15 | 2020-12-25 | 河南科拓生物科技有限公司 | Modified emulsion emulsifying thickener and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103262992A (en) * | 2013-06-13 | 2013-08-28 | 湖南农业大学 | Purple sweet potato milk pudding and processing method thereof |
| CN104770470A (en) * | 2015-04-22 | 2015-07-15 | 山东洁晶集团股份有限公司 | Thickening agent for yoghourt |
| CN105713860A (en) * | 2016-03-11 | 2016-06-29 | 江南大学 | Acid-resistant bacterial cellulose high-yielding strain and method for preparing edible bacterial cellulose with same |
| CN105767674A (en) * | 2014-12-22 | 2016-07-20 | 天长市高新技术创业服务中心 | Iron yam-purple sweet potato pudding |
| CN106616365A (en) * | 2016-12-25 | 2017-05-10 | 朱新国 | Milk pudding with purple sweet potato and preparation method thereof |
-
2019
- 2019-11-27 CN CN201911178227.4A patent/CN110916094A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103262992A (en) * | 2013-06-13 | 2013-08-28 | 湖南农业大学 | Purple sweet potato milk pudding and processing method thereof |
| CN105767674A (en) * | 2014-12-22 | 2016-07-20 | 天长市高新技术创业服务中心 | Iron yam-purple sweet potato pudding |
| CN104770470A (en) * | 2015-04-22 | 2015-07-15 | 山东洁晶集团股份有限公司 | Thickening agent for yoghourt |
| CN105713860A (en) * | 2016-03-11 | 2016-06-29 | 江南大学 | Acid-resistant bacterial cellulose high-yielding strain and method for preparing edible bacterial cellulose with same |
| CN106616365A (en) * | 2016-12-25 | 2017-05-10 | 朱新国 | Milk pudding with purple sweet potato and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| "香蕉美味 ", 《家庭科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112120082A (en) * | 2020-10-15 | 2020-12-25 | 河南科拓生物科技有限公司 | Modified emulsion emulsifying thickener and preparation method thereof |
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Application publication date: 20200327 |