CN103783158A - Fresh flower yoghourt and production method - Google Patents
Fresh flower yoghourt and production method Download PDFInfo
- Publication number
- CN103783158A CN103783158A CN201410021961.0A CN201410021961A CN103783158A CN 103783158 A CN103783158 A CN 103783158A CN 201410021961 A CN201410021961 A CN 201410021961A CN 103783158 A CN103783158 A CN 103783158A
- Authority
- CN
- China
- Prior art keywords
- fresh
- flower
- yoghourt
- mud
- milk
- 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.)
- Granted
Links
Images
Landscapes
- Dairy Products (AREA)
Abstract
The invention relates to fresh flower yoghourt and a production method. The fresh flower yoghourt mainly comprises an isotrope acidification fermented product of edible fresh flower sugaring flower mud and fresh milk and has the unadulterated special flower nourishing smell, and the fresh flower is one or more of rose, arabian jasmine flowers, osmanthus fragrans, lily and lotus. The production method comprises the following steps of cleaning fresh petals, carrying out pickling on the fresh petals by using granulated sugar, carrying out low-temperature fermentation on the fresh petals, pulping, grinding the fresh pedals into mud, carrying out high-temperature sterilization on the fresh petals for later use, filtering and cleaning fresh milk passing acceptance inspection, and storing the fresh milk for later use at 0-4 DEG C; and mixing the flower mud and the fresh milk according to a proportion, simultaneously adding an emulsifying agent to carry out homogenization treatment, introducing fermentation bacteria after sterilization, and carrying out constant-temperature fermentation on the fermentation bacteria to obtain a finished fresh flower yoghourt. The fresh flower yoghourt has the characteristics that the texture is delicate and uniform, uniform fluid is formed after stirring, and can be pulled to be filiform, an appearance does not have fine particles, the luster is bright, the surface is flat, smooth and bright, the fresh flower yoghourt has mellow smell with the combination of fragrance and fermented milk, and the fresh flower yoghourt is tender, sour and sweet.
Description
Technical field
The present invention relates to a kind of fresh flower local flavor yogurt food, i.e. fresh flower Yoghourt and production method thereof.
Background technology
Yoghurt is the common dairy products of people, and sweet and sour taste is nutritious.In time autumn in summer, The sun is shining fiercely, and heat is hard to bear, if drink the Yoghourt of one glass of good taste, sour-sweet flavour is clearly lubricious, the sensation of mouth parched and tongue scorched immediately can disappear, along with nice and cool liquid is swallowed slowly, the enteron aisle respiratory tract of smoldering is seemingly put out by water the same immediately, obtains continuing moist leisure, tired health can obtain soon resting and reorganizing and adjust, regain one's strength, produce refreshing effect to the mind, increase work efficiency.No matter men and women, old and young, Yoghourt all has general market.
Fresh flower is generally that the symbol as fine love, particularly rose, China rose, lily etc. have very strong symbolic meaning, and youth of both sexes are expressed love and generally all can be sent flower to the other side.Certainly, flowers also have other many purposes, such as medicinal, or extract spices, for beauty mask etc., but seldom have and milk, and particularly Yoghourt links together.
If some edible fresh flowers and Yoghourt can be combined with each other, make fresh flower Yoghourt, except thering is edible function, may also can give unique implication of its humane aspect, enrich people's cooking culture.But fresh flower and Yoghourt can be combined with each other on earth, allow the useful component of fresh flower incorporate Yoghourt, not only do not affect the original edible function of Yoghourt, also to allow it there is better mouthfeel, better preservation and exterior quality, such imagination and problem are that prior art does not also put forward to attempt.On the road of attempting, can run on earth any difficulty, can or can not be successful, people are difficult to prior forecast.The mankind's advantage has just been after idea, just can not allow idea stop, and will put into practice by fair means or foul, allows ideal come true.
Summary of the invention
Object of the present invention proposes a kind of fresh flower Yoghourt and production method exactly, this Yoghourt can guarantee that organizing of edible fresh flower is distributed in heterogeneity in Yoghourt liquid and keeps stable, appearance luster is consistent, and mouthfeel meets popular taste to be pursued, and nutrition health index meets industry requirement, production method reasonable flowsheet structure, operation combination is tight, guarantees reliable product quality, and standard is consistent, the structure of enriching milk food with this, meets the taste requirement that consumer improves constantly.
This fresh flower Yoghourt that the present invention proposes, is characterized in that it is mainly to contain edible fresh flower sugaring pull an oar the colored mud that forms and the homogeneous acidifying fermentation product of sweet milk, and exquisiteness is even, can pull into threadly, and outward appearance is without fine particle, the distinctive pure taste smell of tool fresh flower.
Described edible fresh flower is one or more in rose, Jasmine, sweet osmanthus, lily and lotus.
While adopting rose mud and Yoghourt assembly, flower mud accounts for 18-25%, and white sugar accounts for 6-8%, emulsifying agent 0.3-0.7%, and surplus is fresh cow milk, each component proportion is all by weight, lower same.Wherein, to spend mud to account for 20%, white sugar accounts for 7%, emulsifying agent 0. 5%, and the proportioning that surplus is fresh cow milk is good.The prebiotic strain fermentation that adds on this basis the French Sa Ke of 0.1u forms.
Bacterial classification addition is from its description requirement.Emulsifying agent is Ultra Tex 2, pectin, guar gum conventional in industry.With wherein one or more, total addition level is constant when multiple.Use multiple compound tense, the ratio of Ultra Tex 2, pectin, guar gum thinks that 6:4:1 is good.
Be the storage date to be no more than the fresh new milk of 12 hours for the raw material milk of fermented yoghourt, quality meets GB19301-2011 requirement.
The preferred Yunnan Wild rose of described rose, cleans up rear with the pickled rear making beating of white sugar with its petal.
Fresh flower Yoghourt is carried out GB19302 standard.
The production method of fresh flower Yoghourt, is characterized in that it has the following steps:
(1) spend clay standby: by pickled with white sugar after clean fresh petal impurity elimination, carry out cold fermentation, then beater mill is made mud, stand-by after high-temperature sterilization;
(2) fresh milk is prepared: the fresh milk of acceptance(check) is filtered to clean breast, store stand-by under 0-4 ℃ of condition;
(3) the colored mud of step (1) is mixed in proportion with the storage fresh milk of step (2), add emulsifying agent simultaneously, carry out standardization batching, after preheating, in homogenizer, carry out homogeneous processing;
(4) the homogeneous semi-finished product of step (3) are carried out to sterilization processing;
(5) inoculation: the mixed liquor after sterilization is cooled to fermentation temperature, fermented bacterium is accessed to semi-finished product after sterilization and carry out fillingly, ferment at constant temperature finishes to obtain finished product to terminal.
The fermentation temperature of step (1) is 1--5 ℃, and it is concentrated degassed that flower mud will carry out cryogenic vacuum, allows colored mud under low-temperature boiling state, removes the oxygen in flower mud cell, to reach colored mud and soup juice pol balance and the object that prevents oxidation stain.Spending sterilising temp and the time of mud is 85-90 ℃ of half an hour.
The sterilization treatment of flower mud divides secondary to carry out, and for the first time at heat sterilization in automation equipment, is to carry out water-bath sterilization after flower mud tinning or pack for the second time.
The fresh milk of step (2), the time that is expressed into purified treatment from ox body is no more than 12 hours, and acceptance criteria is undertaken by the standard higher than in GB19301-2011, and protein is more than or equal to 3.0, below microorganism 500,000 CFU/g.
Emulsifying agent in step (3) is one or more in Ultra Tex 2, pectin, guar gum, and three kinds of used times while, proportioning is by weight followed successively by 6:4:1.The proportioning of milk, flower mud and emulsifying agent is pressed in final products, accounts for 18-25% containing flower mud, and white sugar accounts for 6-8%, emulsifying agent 0.3-0.7%, and surplus is that fresh cow milk is controlled.The prebiotic bacterial classification of France Sa Ke is from its description requirement.
Sterilizing in step (4) is to continue 300 seconds at 98 ℃ of temperature, and the inoculation temperature of step (5) is 42-45 ℃.
The fermentation of step (5) is tinning after fermentation, and temperature is 43 ℃, and fermentation time keeps 5-5.5 hour.
Finished product of the present invention with bottled, packed or canned all can, take instant edible as principle.
The present invention has run into many beyond thought problems in development process, at the beginning, only think that and milk mixed culture fermentation rear with roseleaf making beating has been fresh flower Yoghourt, but the result of doing is like this that petal directly contacts with cow's milk after sterilization, color and luster is dimmed, mouthfeel astringent taste is very heavy, and peculiar smell is many, spends breast cannot accept in conjunction with growing smell, more headachy is that some compositions in fresh flower are combined with cow's milk and are produced precipitation, is unfavorable for that following process produces.The present invention through in many ways grope just last determine first use the pickled scheme of white sugar because only have just can keep fresh flower color and luster and pluck after sugaring time homochromy.When sugaring, carry out cold fermentation and vacuumize concentrated degassedly, it is seethed with excitement under low-temperature condition, remove intracellular oxygen in flower mud, avoided oxidation stain, final high temperature sterilizing makes flower mud cellular enzymes inactivation, has avoided enzymatic browning and PD.
In Yoghourt fermentation process, inventor finds to guarantee that fresh rose flower Yoghourt has pure taste, the necessary strict controlled fermentation time, just determined fermentation time 5-5.5 hour through the tests of hundred times, because the time only in this way could obtain, sour-sweet ratio is moderate, this people's the applicable scope of taste between pH value 4.4-4.5.Otherwise, too early finishing fermentation, sugar wherein etc. not yet transform, and product can be very sweet greasy, finishes too late to transform too much, and product can be very sour, and the positive mouthfeel of the fragrance of rose and alcohol cannot form.
In addition, in sweat, container must positively be placed, can not put upside down or slant setting, otherwise the protein three-dimensional structure in product can be damaged, cause product to produce that whey is separated out or the situation of product tomography (intermediate layer is whey, levels be breast), product appearance is produced to very adverse influence.The control of fermentation temperature is also the key factor that affects product quality, inventor find, this temperature only have 43 ℃ the most suitable, too high or too low, the fermentation of product is all undesired, can cause product with batch in sour-sweet degree mouthfeel inconsistent, fineless and smooth, produce granular sensation, not thickness, not wire drawing, and mouthfeel is strange, alcohol be not just for smell, the situation of the bad taste smells such as batter sense, cannot guarantee the unification of product quality and stablize.
The same with other bread and cheeses, this fresh flower Yoghourt of the present invention is only drunk mouthfeel and the quality that just can have as above within the shelf-life, and the shelf-life is lower 21 days of 2-4 ℃ of condition, the best period of drinking is the 3-7 days after lower production line, and now fresh flower and newborn combination are the most perfect.
The present invention organically combines fresh flower fine symbol and cow's milk, successfully produce first the such new beverage of fresh flower Yoghourt, guarantee that organizing of edible fresh flower is distributed in heterogeneity in Yoghourt liquid and keeps stable, appearance luster is consistent, mouthfeel meets popular taste and pursues, nutrition health index meets industry requirement, production method reasonable flowsheet structure, operation combination is tight, guarantee reliable product quality, standard is consistent, obtains numerous consumer groups' on probation welcome, for edible fresh flower has split new application channel, enrich people's cooking culture.
Accompanying drawing explanation
Fig. 1 is the clay standby process chart of rose of the present invention.In figure with the operation of the pentagram notation control point of attaching most importance to.
Fig. 2 is fresh flower Yoghourt Production process chart.In figure with the operation of CCP printed words be priority control point.
The specific embodiment
Further illustrate useful technique effect of the present invention with example below.
Prepare rose mud by the technological process shown in Fig. 1: there is the laudatory title of " flowers kingdom " in Yunnan, this routine rose is just selected Yunnan Wild rose, and the active constituent content of this flower is high, quality better.As mentioned above, gather after next roseleaf acceptance(check), select, clean and remove the surperficial impurity such as leaf, earth, then use white sugar pickled, cold fermentation (1 degree Celsius to subzero 5 degrees Celsius), after fermentation ends, break into pulpous state with beater, then add auxiliary material (being mentioned emulsifier), adjust sugared ratio, with the sugar proportion requirement regulation and control of final products.Then vacuumize concentrated, degassed.This operation is carried out in vacuum concentration pot, allows colored mud under condition of negative pressure, deviates from gas, comprising the oxygen in cell in 60-70 ℃ of boiling.Finally, by stating technological requirement heat sterilization packed for standby use.
The preparation of fresh milk is before mud mixes with flower, and step and requirement are substantially the same with common sour milk, i.e. the fresh milk of acceptance(check) will filter clean breast, and is stored in the environment of 0-4 ℃ for subsequent use.As mentioned above, raw material milk requirement is the fresh milk of extruding in latter 12 hours.The milk that exceedes 12 hours cannot guarantee product quality.
As shown in Figure 2, standardization batching, has comprised operation process flower mud, fresh cow milk and emulsifying agent being mixed by the final each component ratio requirement of product.Standardization is carried out sterilization after preparing material, and entering homogenizer after being preheating to 60-65 ℃ carries out homogeneous processing, and it is 18-20MPa that the pressure of homogeneous requires.High temperature sterilization after homogeneous continues sterilization 300 seconds under 98 ℃ of conditions.After sterilization, reduce the temperature to 42-45 ℃ of inoculation fermentation bacterium, as mentioned above, the prebiotic bacterial classification of the French Sa Ke that bacterial classification is 0.1u (u refers to the unit of activity of bacterial classification, referring to commercially available prod explanation), addition is undertaken by its product description requirement.The compound that connects bacterial classification carries out filling, packs into exactly in container, and container can be bottle, pop can, bucket etc.The white plastic bottle encapsulation of dress 200g finished product for this example.The filled fermenting cellar that moves to, under 43 ℃ of conditions, constant temperature goes out chamber after continuously fermenting 5-5.5 hour, and speed is as cold as below 20 ℃, moves to freezer in 2-6 ℃ of storage, and temperature is for sale after remaining on 2-6 ℃.
Through the check to finished product, this specification is the fresh flower Yoghourt of 200g/ bottle, wherein containing rose mud 20%, and white sugar 7%, emulsifying agent 0.5%, protein, microbiological indicator are all better than the requirement of GB19302-2011.
This fresh rose flower Yoghourt is the most representative in fresh flower Yoghourt of the present invention, and this Yoghourt has following salient feature:
Quality, structural state: fine and smooth evenly after stirring, become the fluid of fine and smooth homogeneous, can pull into threadly, outward appearance is without fine particle.
Color and luster: duskiness purple, there is certain glossiness, shinny, color and luster is relevant with the kind of fresh flower.
Viscosity: product thickness, allow a small amount of whey to separate out, without fine particle, surfacing is bright and clean smooth.
Grow smell: there is the fragrance of rose and the positive smell of alcohol of acidified milk combination, fine and smooth, soft, sour and sweet palatability.
By test, rose mud and sugar not immobilize, as long as at 15-30%, it is all tastes of applicable most people that white sugar change between 6-8%.
Through trial sale, this product receives trier's welcome greatly, and men and women, old and young like drinking, and scope on probation constantly expands, and supply falls short of demand for output.
By the experiment to Jasmine, sweet osmanthus, lily and lotus Yoghourt respectively, all can obtain and the roughly product of phase class of rose Yoghourt being as good as of process and rose.They have following common feature:
Quality, structural state: fine and smooth evenly after stirring, become the fluid of fine and smooth homogeneous, can pull into threadly, outward appearance is without fine particle.
Color and luster: milky or milk yellow, there is certain glossiness, shinny, the color and luster depth is relevant with the kind of fresh flower.The flower that color is more gorgeous, the color and luster of Yoghourt is darker.
Viscosity: product thickness, allow a small amount of whey to separate out, without fine particle, surfacing is bright and clean smooth.
Grow smell: there is the positive smell of alcohol of the distinctive fragrance of equal fresh flower and acidified milk combination, fine and smooth, soft, sour and sweet palatability.
Claims (13)
1. a fresh flower Yoghourt, is characterized in that it is mainly to contain edible fresh flower sugaring the pull an oar colored mud that forms and the homogeneous acidifying fermentation product of sweet milk, evenly fine and smooth, can pull into threadly, and outward appearance is without fine particle, the distinctive pure taste smell of tool fresh flower.
2. fresh flower Yoghourt according to claim 1, is characterized in that edible fresh flower is one or more in rose, Jasmine, sweet osmanthus, lily and lotus.
3. according to fresh flower Yoghourt described in claim 1 or 2, while it is characterized in that adopting rose mud and fresh milk assembly, flower mud accounts for 18-25%, and white sugar accounts for 6-8%, emulsifying agent 0.3-0.7%, and surplus is fresh cow milk, each component proportion is all by weight.
4. fresh flower Yoghourt according to claim 3; it is characterized in that emulsifying agent is Ultra Tex 2, pectin and guar gum; with wherein one or more, total addition level is constant when multiple, the ratio of Ultra Tex 2, pectin, guar gum is thought 6:4:1.
5. fresh flower Yoghourt according to claim 1, is characterized in that for the raw material milk of fermented yoghourt being to store the date to be no more than the fresh new milk of 12 hours, and quality meets GB19301-2011 requirement.
6. the production method of fresh flower Yoghourt, is characterized in that it has the following steps:
(1) spend clay standby: by pickled with white sugar after clean fresh petal impurity elimination, carry out cold fermentation, then beater mill is made mud, stand-by after high-temperature sterilization;
(2) fresh milk is prepared: the fresh milk of acceptance(check) is filtered to clean breast, store stand-by under 0-4 ℃ of condition;
(3) the colored mud of step (1) is mixed in proportion with the storage fresh milk of step (2), add emulsifying agent simultaneously, carry out standardization batching, after preheating, in homogenizer, carry out homogeneous processing;
(4) the homogeneous semi-finished product of step (3) are carried out to sterilization processing;
(5) inoculation: the mixed liquor after sterilization is cooled to fermentation temperature, fermented bacterium is accessed to semi-finished product after sterilization and carry out fillingly, ferment at constant temperature finishes to obtain finished product to terminal.
7. the production method of fresh flower Yoghourt according to claim 6, the fermentation temperature that it is characterized in that step (1) is 1--5 ℃, it is concentrated degassed that flower mud carries out cryogenic vacuum, allow colored mud under low-temperature boiling state, remove the oxygen in flower mud cell, spending the sterilising temp of mud and time is 85-90 ℃ of half an hour.
8. the production method of fresh flower Yoghourt according to claim 7, is characterized in that the sterilization treatment of flower mud divides secondary to carry out, and for the first time at heat sterilization in automation equipment, is to carry out water-bath sterilization after flower mud tinning or pack for the second time.
9. the production method of fresh flower Yoghourt according to claim 6, it is characterized in that the fresh milk of step (2), the time that is expressed into purified treatment from ox body is no more than 12 hours, acceptance criteria is undertaken by the standard higher than in GB19301-2011, protein is more than or equal to 3.0, below microorganism 500,000 CFU/g.
10. the production method of fresh flower Yoghourt according to claim 6, is characterized in that emulsifying agent in step (3) is one or more in Ultra Tex 2, pectin, guar gum, and three kinds of used times simultaneously, it is 6:4:1 that proportioning is followed successively by ratio.
11. according to the production method of fresh flower Yoghourt described in claim 6 or 9, it is characterized in that the proportioning of milk, flower mud and emulsifying agent is by containing flower mud 18-25%(in final product take 20% as good), white sugar 6-8%(is take 7% as good), emulsifying agent 0.3-0.7%(0.5% is good), surplus is fresh cow milk, adds on this basis the prebiotic strain fermentation of the French Sa Ke of 0.1u.
12. production methods of fresh flower Yoghourt according to claim 6, is characterized in that the sterilizing in step (4) is to continue 300 seconds at 98 ℃ of temperature, and the inoculation temperature of step (5) is 42-45 ℃.
13. production methods of fresh flower Yoghourt according to claim 6, the fermentation that it is characterized in that step (5) is tinning after fermentation, and temperature is 43 ℃, and fermentation time keeps 5-5.5 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410021961.0A CN103783158B (en) | 2014-01-18 | 2014-01-18 | Fresh flower yoghourt and production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410021961.0A CN103783158B (en) | 2014-01-18 | 2014-01-18 | Fresh flower yoghourt and production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103783158A true CN103783158A (en) | 2014-05-14 |
| CN103783158B CN103783158B (en) | 2014-11-05 |
Family
ID=50659544
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410021961.0A Expired - Fee Related CN103783158B (en) | 2014-01-18 | 2014-01-18 | Fresh flower yoghourt and production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103783158B (en) |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839333A (en) * | 2015-05-28 | 2015-08-19 | 昆明雪兰牛奶有限责任公司 | Flower drinking flavoured yoghurt and preparation method thereof |
| CN104938623A (en) * | 2014-12-30 | 2015-09-30 | 中华全国供销合作总社南京野生植物综合利用研究所 | Saussurea-fermented nymphaea hybrid yoghurt and preparation method thereof |
| CN105248634A (en) * | 2015-11-15 | 2016-01-20 | 甘肃华瑞农业股份有限公司 | Solar negative pressure and low temperature drying method for boiling milk |
| CN105285100A (en) * | 2015-11-19 | 2016-02-03 | 四川农业大学 | Brown sugar and sweet osmanthus yoghurt as well as preparation method thereof |
| CN105494627A (en) * | 2015-12-28 | 2016-04-20 | 张祖红 | Hpyerglycemic yoghourt with sweet-scented osmanthus flavor |
| CN105901135A (en) * | 2016-04-26 | 2016-08-31 | 陈小锋 | Floral flavored yogurt processing method |
| CN106071607A (en) * | 2016-07-06 | 2016-11-09 | 林俊成 | The preparation method of antihypertensive beverage |
| CN106106738A (en) * | 2016-07-06 | 2016-11-16 | 林俊成 | A kind of processing technology improving sleep beverage |
| CN106107290A (en) * | 2016-07-06 | 2016-11-16 | 林俊成 | A kind of preparation method of fermented beverage |
| CN106172755A (en) * | 2016-07-19 | 2016-12-07 | 北京乐纯悠品商贸有限公司 | A kind of edible flowers taste flavored fermented milk and preparation method thereof |
| CN106173726A (en) * | 2016-07-06 | 2016-12-07 | 林俊成 | A kind of processing technology improving cough symptom beverage |
| CN106665845A (en) * | 2016-12-30 | 2017-05-17 | 徐州工程学院 | Preparation method for compound flowery probiotic milk beverage |
| CN107950658A (en) * | 2017-12-22 | 2018-04-24 | 佛山科学技术学院 | A kind of beauty and health care jasmine tea Yoghourt and preparation method thereof |
| CN109393321A (en) * | 2017-08-16 | 2019-03-01 | 南京卫岗乳业有限公司 | A kind of preparation process of fresh flower fermented glutinous rice freeze-dried powder and the application in solidification type yoghourt |
| CN110583939A (en) * | 2019-10-22 | 2019-12-20 | 成都市农林科学院 | Rose clarified juice and rose low-sugar yogurt based on enzymolysis and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101073340A (en) * | 2007-06-25 | 2007-11-21 | 吴江市方霞企业信息咨询有限公司 | Rose Beauty Yogurt |
| CN101703106A (en) * | 2009-11-17 | 2010-05-12 | 大连大学 | Black locust flower yogurt and production method thereof |
-
2014
- 2014-01-18 CN CN201410021961.0A patent/CN103783158B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101073340A (en) * | 2007-06-25 | 2007-11-21 | 吴江市方霞企业信息咨询有限公司 | Rose Beauty Yogurt |
| CN101703106A (en) * | 2009-11-17 | 2010-05-12 | 大连大学 | Black locust flower yogurt and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 刘海燕等: "《月季花酸奶的研制》", 《食品研究与开发》, vol. 32, no. 12, 31 December 2011 (2011-12-31) * |
Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104938623A (en) * | 2014-12-30 | 2015-09-30 | 中华全国供销合作总社南京野生植物综合利用研究所 | Saussurea-fermented nymphaea hybrid yoghurt and preparation method thereof |
| CN104938623B (en) * | 2014-12-30 | 2018-07-20 | 中华全国供销合作总社南京野生植物综合利用研究所 | A kind of perfume lotus flower yogurt and preparation method thereof of snow lotus live body fermentation |
| CN104839333B (en) * | 2015-05-28 | 2018-06-08 | 昆明雪兰牛奶有限责任公司 | A kind of flowers drink type flavor yogurt and preparation method thereof |
| CN104839333A (en) * | 2015-05-28 | 2015-08-19 | 昆明雪兰牛奶有限责任公司 | Flower drinking flavoured yoghurt and preparation method thereof |
| CN105248634A (en) * | 2015-11-15 | 2016-01-20 | 甘肃华瑞农业股份有限公司 | Solar negative pressure and low temperature drying method for boiling milk |
| CN105285100A (en) * | 2015-11-19 | 2016-02-03 | 四川农业大学 | Brown sugar and sweet osmanthus yoghurt as well as preparation method thereof |
| CN105285100B (en) * | 2015-11-19 | 2019-03-05 | 四川农业大学 | A kind of brown sugar sweet osmanthus Yoghourt and preparation method thereof |
| CN105494627A (en) * | 2015-12-28 | 2016-04-20 | 张祖红 | Hpyerglycemic yoghourt with sweet-scented osmanthus flavor |
| CN105901135A (en) * | 2016-04-26 | 2016-08-31 | 陈小锋 | Floral flavored yogurt processing method |
| CN106107290A (en) * | 2016-07-06 | 2016-11-16 | 林俊成 | A kind of preparation method of fermented beverage |
| CN106173726A (en) * | 2016-07-06 | 2016-12-07 | 林俊成 | A kind of processing technology improving cough symptom beverage |
| CN106106738A (en) * | 2016-07-06 | 2016-11-16 | 林俊成 | A kind of processing technology improving sleep beverage |
| CN106071607A (en) * | 2016-07-06 | 2016-11-09 | 林俊成 | The preparation method of antihypertensive beverage |
| CN106172755A (en) * | 2016-07-19 | 2016-12-07 | 北京乐纯悠品商贸有限公司 | A kind of edible flowers taste flavored fermented milk and preparation method thereof |
| CN106665845A (en) * | 2016-12-30 | 2017-05-17 | 徐州工程学院 | Preparation method for compound flowery probiotic milk beverage |
| CN109393321A (en) * | 2017-08-16 | 2019-03-01 | 南京卫岗乳业有限公司 | A kind of preparation process of fresh flower fermented glutinous rice freeze-dried powder and the application in solidification type yoghourt |
| CN107950658A (en) * | 2017-12-22 | 2018-04-24 | 佛山科学技术学院 | A kind of beauty and health care jasmine tea Yoghourt and preparation method thereof |
| CN110583939A (en) * | 2019-10-22 | 2019-12-20 | 成都市农林科学院 | Rose clarified juice and rose low-sugar yogurt based on enzymolysis and preparation method thereof |
| CN110583939B (en) * | 2019-10-22 | 2022-06-17 | 成都市农林科学院 | Rose clarified juice and rose low-sugar yogurt based on enzymolysis and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103783158B (en) | 2014-11-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103783158B (en) | Fresh flower yoghourt and production method | |
| CN104886256B (en) | A kind of pure walnut acidified milk and preparation method thereof | |
| JP5044769B2 (en) | Lactic acid bacteria Lactobacillus sakei strain, beverage manufacturing method, food manufacturing method, pickled bed manufacturing method, bread making raw material manufacturing method | |
| CN102613265B (en) | Natural yeast powder | |
| CN106616144B (en) | Live bacterium type aerated beverage and preparation method thereof | |
| CN104839333B (en) | A kind of flowers drink type flavor yogurt and preparation method thereof | |
| WO2016109509A1 (en) | Formulation and process for making fermented probiotic food and beverage products | |
| CN105325541A (en) | Living bacterium type room temperature yoghurt and making method thereof | |
| CN104263571A (en) | Red jujube and goat milk beer and preparation process of red jujube and goat milk beer | |
| CN101731334B (en) | Yoghourt containing fragrant rice grains, and preparation method thereof | |
| CN101664059B (en) | Yoghurt containing daucus carrot particles and production method thereof | |
| CN104757116B (en) | A kind of pickles Yoghourt and preparation method thereof | |
| CN104255930A (en) | Probiotics active soybean milk beverage and preparation method thereof | |
| CN103704356B (en) | Fresh red rice cheese and preparation method thereof | |
| RU2663113C2 (en) | Method for obtaining a sour cream product | |
| CN101904479B (en) | Fermented preparation method of vegetables | |
| CN103070238A (en) | Carrot yogurt, producing method and producing device | |
| CN101773234B (en) | Common sow thistle fermentation preparation method | |
| CN104397178A (en) | Kiwi fruit yoghourt | |
| CN106550991B (en) | Method for maintaining tissue state stability of lactobacillus beverage in shelf life | |
| Divya et al. | Effect of different temperatures, timings and storage periods on the physico-chemical and nutritional characteristics of whey-guava beverage. | |
| CN106578104A (en) | Compound beverage rich in vegetable protein and vitamins and preparation method thereof | |
| CN108308276A (en) | A kind of coagulating type caraway Yoghourt and preparation method thereof | |
| CN101664060B (en) | Yoghurt containing beta vulgaris particles and production method thereof | |
| Tompe et al. | Development of fruit juice blended carbonated beverages |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| PP01 | Preservation of patent right | ||
| PP01 | Preservation of patent right |
Effective date of registration: 20170410 Granted publication date: 20141105 |
|
| PD01 | Discharge of preservation of patent | ||
| PD01 | Discharge of preservation of patent |
Date of cancellation: 20190410 Granted publication date: 20141105 |
|
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20141105 Termination date: 20170118 |