CN106387064A - Milk stabilizing agent and preparation method thereof - Google Patents
Milk stabilizing agent and preparation method thereof Download PDFInfo
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- CN106387064A CN106387064A CN201610798149.8A CN201610798149A CN106387064A CN 106387064 A CN106387064 A CN 106387064A CN 201610798149 A CN201610798149 A CN 201610798149A CN 106387064 A CN106387064 A CN 106387064A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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Abstract
The invention discloses a milk stabilizing agent. The milk stabilizing agent is prepared from the following raw materials in parts by mass: 16.3-73.5 parts of microcrystalline cellulose, 2.3-8.7 parts of carrageenin, 1.5-2.6 parts of guar gum, 7.2-26.5 parts of polyglycerol esters of fatty acids, 2.2-5.6 parts of soybean polysaccharides, 1.2-5.5 parts of sucrose ester, and 0.8-5.1 parts of sodium hexametaphosphate. The invention further discloses a method for preparing the milk stabilizing agent. The milk stabilizing agent disclosed by the invention has the advantages that the phenomena of elutriation laying, fat floating upward, and granule submerging of milk beverages are alleviated, the dispersing effect is improved, and the milk stabilizing agent is suitable for varied milk beverages.
Description
Background technology
The present invention relates to milk processing technique field, more particularly, to a kind of milk stabiliser and preparation method thereof.
Technical field
Milk is one of natural drink the most ancient, is described as " white blood ", the importance of human body is well imagined.Ox
Milk is as the term suggests extruded with female milk cattle.In country variant, milk also divides different grades.The most general at present
Time be full-cream, low fat and skim milk.The additive of milk is also quite a lot of on the market at present, such as high-calcium low-fat milk, wherein
Just add calcareous.Milk contains abundant mineral matter, calcium, phosphorus, iron, zinc, copper, manganese, molybdenum.It is most difficult to, milk is human body
The best source of calcium, and calcium phosphorus ration is very suitable, beneficial to the absorption of calcium.Species is complicated, kind at least more than 100, main one-tenth
Part has water, fat, phosphatide, protein, lactose, inorganic salts etc..
Although milk has above-mentioned various advantage, due to containing substantial amounts of fat in its composition, directly affect
It drinks mouthfeel, and particularly with Chinese child, generally less custom often drinks greasy plain chocolate.In addition, plain chocolate contains
Some B family vitamins are less, and the contribution in terms of promoting internal metabolism is not very notable.Therefore, mouthfeel, the raising of milk are optimized
The nutritive value of milk has critically important realistic meaning.
In prior art, mostly by carrying out mixing making up above-mentioned deficiency milk and unclassified stores.But, milk is originally
Body is exactly a complicated, unstable system, and during sterilization, storage, the fat in system is easy to float,
Protein is as assembling and precipitating；If adding other materials it is easier to material sinking, protein flocculation, fat occur
The phenomenon floating.How to ensure the stability of milk mixed system, become hot research problem.
Li Jianlei, Kang Zhiyuan, Guo Hui, Wang Nan, Wang Hong, leaf Zhu Su virtue, Zhu Hong, in the development [J] of pasteurize yoghurt
State's dairy industry, 2015 (163) 62-66 provide a kind of compound stabilizer containing converted starch, gelatin, pectin, agar to improve
The stability of milk and the sense organ of product.But this technical scheme is still tested for plain chocolate.Zhang Duomin, king accounts for
East, Yang Yu Polygonum, Guo Jing, development [J] modern food science and technology 2010 (8) 857-859 of purple potato milk provides one kind containing single stearic
Acid glyceride, carragheen, xanthans, the compound stabilizer of gellan gum, this technical scheme enriches the nutritive value of milk, but comprehensive
Close sensory evaluation not high.A kind of preparation method and application of stearoyl lactate disclosed in patent application 201510472970.6
Provide a kind of compound stabilizer and its application in almond/milk, the emphasis of this patent application is stearoyl breast
The optimization of sour sodium preparation method, and the dispersiveness of binary (almond/milk) drink can be improved, and for how improving ternary or three
The dispersive property of the above milk beverage of unit, still requires study.
Content of the invention
The present invention be directed to the deficiencies in the prior art, provide one kind slow down milk beverage elutriation layering, fat floating and
Grain sinkage, improve dispersion effect, be applied to milk stabiliser of polynary milk beverage and preparation method thereof.
The present invention realizes solving above-mentioned technical problem by following technological means：A kind of milk stabiliser, including following
The raw material of mass fraction：16.3～73.5 parts of microcrystalline cellulose, 2.3～8.7 parts of carragheen, 1.5～2.6 parts of guar gum, poly- sweet
7.2～26.5 parts of oily monostearate, 2.2～5.6 parts of soybean polyoses, 1.2～5.5 parts of sucrose ester, calgon 0.8～
5.1 part.
Preferably, 32.5 parts of microcrystalline cellulose, 3.6 parts of carragheen, 1.8 parts of guar gum, polyglycerol monostearate 11.3
Part, soybean polyoses 3.4,2.3 parts of sucrose ester, 2.1 parts of calgon.
Preferably, 62.1 parts of microcrystalline cellulose, 5.6 parts of carragheen, 2.3 parts of guar gum, polyglycerol monostearate 20.1
Part, 4.2 parts of soybean polyoses, 4.7 parts of sucrose ester, 4.3 parts of calgon.
Preferably, 51.2 parts of microcrystalline cellulose, 5.2 parts of carragheen, 1.9 parts of guar gum, polyglycerol monostearate 17.3
Part, 3.5 parts of soybean polyoses, 3.1 parts of sucrose ester, 2.4 parts of calgon.
A kind of method preparing above-mentioned milk stabiliser, after above-mentioned each raw material is mixed, stirs, obtains final product powder
Product.
Preferably, described mixing speed is 1200～1500rpm/min, and mixing time is 15～60min.
A kind of milk beverage using the processing of above-mentioned milk stabiliser, including the raw material of following mass fraction：Milk powder 1.2～
3.2 parts, 0.11 part～0.25 part of stabilizer, glucose starch 0.5～2.1 part, 3.5～8.2 parts of peanut oar, red bean powder 0.5～1.2
Part, 3.2～10.2 parts of white granulated sugar, 0.02～0.05 part of acesulfame potassium, 0.04～0.07 part of milk flavour, 62.3～85.6 parts of water.
A kind of method preparing above-mentioned milk beverage, comprises the steps：
(1), after water being heated, milk powder, stabilizer, glucose slurry, peanut oar, red bean powder, white granulated sugar are added, after stirring,
Heating, homogeneous, obtain homogenizing fluid；
(2) add acesulfame potassium, milk flavour, canning and sterilizing, obtain finished product.
Preferably, described water be boiled after cooling water；Water is heated to 50～55 DEG C；Mixing speed be 1200～
1500rpm/min, mixing time is 15～60min.
Preferably, described stir after heating-up temperature be 80～85 DEG C, under the conditions of 20～35Mpa homogeneous 15～
60min.
It is an advantage of the current invention that：The stabilizer that the present invention provides is compound stabilizer, including microcrystalline cellulose, OK a karaoke club
Glue, guar gum, polyglycerol monostearate, soybean polyoses, sucrose ester, calgon.
Wherein, polyglycerol monostearate can improve the emulsifying capacity of product, effectively prevent fat floating, effectively simultaneously
Slow down the flocculation phenomenon having carragheen, guar gum to produce.
Microcrystalline cellulose procatarxis hydrolysis makes its surface carry electric charge and mutually exclusive, formation three-dimensional net structure, this knot
Other solids are held by structure, form not free settling and produce unnecessary increasing stick, and do not have pasty state sense.
Carragheen and milk protein can carry out complex reaction, form thixotropic thixotropy structure, prevent calcium grain in milk
The precipitation of formation is assembled between son.
The full name of sucrose ester is sucrose fatty ester (SE), is with sucrose as raw material, in suitable reaction system, with fat
Fat acid carries out esterification and generates.Sucrose ester is because containing hydrophilic saccharose group and hydrophobic fat in its molecular structure
Acid groups, so being a kind of nonionic surface active agent, having very strong surface-active, having good emulsifying capacity.
Soybean polyoses are a kind of acidic polysaccharoses, containing the acid boring main chain of galacturonic acid composition and aralino group again
The tral sugar side chains becoming.These structures make it have relative low viscosity and higher stability, dissolving cooling in aqueous
After will not flocculate.
Add salt such as calgon in system, the centrifugation rate of system can be reduced to a certain extent, improve body
The stability of system.
After each raw material of the present invention compounds, there is synergy.Compounded stably using what the raw material of the present invention, formula obtained
Agent, can slow down the layering of milk beverage elutriation, fat floating and particles sink phenomenon, improve dispersion effect, be applied to polynary (three
Unit and more than) milk beverage.
Using the present invention preparation grape/peanut/red bean/milk quaternary drink fully merged grape, peanut, red bean,
The respective nutritive value of milk (is rich in abundant Cobastab, mineral matter and flavonoids in grape.Flavonoids is that a kind of strength is anti-
Oxidant, can anti-aging, and interior free yl can be removed.Grape also contains a kind of anticancer trace element, can prevent healthy cell
Canceration, stops cancer cell diffusion；Peanut fruit contains protein, fat, carbohydrate, vitamin A, vitamin B6, vitamin E, dimension
Raw element K, and the nutrient content such as mineral calcium, phosphorus, iron, the amino acid containing 8 kinds of needed by human body and unrighted acid, containing ovum
The materials such as phosphatide, choline, carrotene, crude fibre.Fat content is 44%-45%, and protein content is 24-36%, sugar content
For 20% about.Containing abundant vitamin B2, PP, A, D, E, calcium and iron etc., and contain thiamine, riboflavin, niacin etc.
Multivitamin.There is the brain cell development promoting people, strengthen the effect of memory；Mild-natured, the sweet acid of red bean, under being apt to due to red bean
OK, tonneau water channel, ancients have the saying of " how food makes us thin "；Red bean heat content is low, rich in vitamin E and potassium, magnesium, phosphorus, zinc, selenium
Isoreactivity composition, is typical high potassium food, has clearing heat and detoxicating, invigorating spleen and reinforcing stomach, inducing diuresis to remove edema, relieving restlessness of ventilating, lactogenesis of enriching blood
Etc. multiple efficacies, treatment enteritis, dysentery, diarrhoea and sore carbuncle furuncle have good effect), have pleasant to the palate, sour
In comfortable, mouthfeel is full, soft lubrication, system are homogeneous, bright and lustrous advantage.By 1000 trial persons, its sense organ is carried out
Scoring, appraisal result is up to 8.43 points (9 points of full marks).
Specific embodiment
For further describing the present invention, with reference to embodiment, it is described further.
Embodiment 1
The present embodiment discloses a kind of milk stabiliser, including the raw material of following mass fraction：16.3 parts of microcrystalline cellulose, card
Draw 2.3 parts of glue, 1.5 parts of guar gum, 7.2 parts of polyglycerol monostearate, 2.2 parts of soybean polyoses, 1.2 parts of sucrose ester, six inclined phosphorus
0.8 part of sour sodium.
The method preparing above-mentioned milk stabiliser, after above-mentioned each raw material is mixed, stirs under the conditions of 1200rpm/min
15min, obtains final product the product of powder.
Embodiment 2
The present embodiment discloses a kind of milk stabiliser, and a kind of milk stabiliser, including the raw material of following mass fraction：Crystallite
73.5 parts of cellulose, 8.7 parts of carragheen, 2.6 parts of guar gum, 26.5 parts of polyglycerol monostearate, 5.6 parts of soybean polyoses, sugarcane
5.5 parts of sugar ester, 5.1 parts of calgon.
The method preparing above-mentioned milk stabiliser, after above-mentioned each raw material is mixed, stirs under the conditions of 1500rpm/min
60min, obtains final product the product of powder.
Embodiment 3
The present embodiment discloses a kind of milk stabiliser, and a kind of milk stabiliser, including the raw material of following mass fraction：Crystallite
32.5 parts of cellulose, 3.6 parts of carragheen, 1.8 parts of guar gum, 11.3 parts of polyglycerol monostearate, soybean polyoses 3.4, sucrose
2.3 parts of ester, 2.1 parts of calgon.
The method preparing above-mentioned milk stabiliser, after above-mentioned each raw material is mixed, stirs under the conditions of 1300rpm/min
50min, obtains final product the product of powder.
Embodiment 4
The present embodiment discloses a kind of milk stabiliser, and a kind of milk stabiliser, including the raw material of following mass fraction：Crystallite
62.1 parts of cellulose, 5.6 parts of carragheen, 2.3 parts of guar gum, 20.1 parts of polyglycerol monostearate, 4.2 parts of soybean polyoses, sugarcane
4.7 parts of sugar ester, 4.3 parts of calgon.
The method preparing above-mentioned milk stabiliser, after above-mentioned each raw material is mixed, stirs under the conditions of 1350rpm/min
45min, obtains final product the product of powder.
Embodiment 5
The present embodiment discloses a kind of milk stabiliser, and a kind of milk stabiliser, including the raw material of following mass fraction：Crystallite
51.2 parts of cellulose, 5.2 parts of carragheen, 1.9 parts of guar gum, 17.3 parts of polyglycerol monostearate, 3.5 parts of soybean polyoses, sugarcane
3.1 parts of sugar ester, 2.4 parts of calgon.
The method preparing above-mentioned milk stabiliser, after above-mentioned each raw material is mixed, stirs under the conditions of 1300rpm/min
38min, obtains final product the product of powder.
Embodiment 6
The present embodiment discloses a kind of milk stabiliser, and a kind of milk stabiliser, including the raw material of following mass fraction：OK a karaoke club
5.2 parts of glue, 1.9 parts of guar gum, 17.3 parts of polyglycerol monostearate, 3.5 parts of soybean polyoses, 3.1 parts of sucrose ester, hexa metaphosphoric acid
2.4 parts of sodium.
The method preparing above-mentioned milk stabiliser, after above-mentioned each raw material is mixed, stirs under the conditions of 1300rpm/min
30min, obtains final product the product of powder.
Embodiment 7
The present embodiment discloses a kind of milk stabiliser, and a kind of milk stabiliser, including the raw material of following mass fraction：Crystallite
51.2 parts of cellulose, 5.2 parts of carragheen, 17.3 parts of polyglycerol monostearate, 3.5 parts of soybean polyoses, 3.1 parts of sucrose ester, six
2.4 parts of sodium metaphosphate.
The method preparing above-mentioned milk stabiliser, after above-mentioned each raw material is mixed, stirs under the conditions of 1300rpm/min
30min, obtains final product the product of powder.
Embodiment 8
The present embodiment discloses a kind of milk stabiliser, and a kind of milk stabiliser, including the raw material of following mass fraction：Crystallite
51.2 parts of cellulose, 5.2 parts of carragheen, 1.9 parts of guar gum, 17.3 parts of polyglycerol monostearate, 3.1 parts of sucrose ester, six inclined
2.4 parts of sodium phosphate.
The method preparing above-mentioned milk stabiliser, after above-mentioned each raw material is mixed, stirs under the conditions of 1300rpm/min
38min, obtains final product the product of powder.
Embodiment 9
The present embodiment discloses a kind of milk stabiliser, and a kind of milk stabiliser, including the raw material of following mass fraction：Crystallite
51.2 parts of cellulose, 5.2 parts of carragheen, 1.9 parts of guar gum, 17.3 parts of polyglycerol monostearate, 3.5 parts of soybean polyoses, six
2.4 parts of sodium metaphosphate.
The method preparing above-mentioned milk stabiliser, after above-mentioned each raw material is mixed, stirs under the conditions of 1300rpm/min
38min, obtains final product the product of powder.
Embodiment 10
The present embodiment discloses a kind of milk stabiliser, and a kind of milk stabiliser, including the raw material of following mass fraction：Crystallite
51.2 parts of cellulose, 5.2 parts of carragheen, 1.9 parts of guar gum, 17.3 parts of polyglycerol monostearate, 3.5 parts of soybean polyoses, sugarcane
3.1 parts of sugar ester.
The method preparing above-mentioned milk stabiliser, after above-mentioned each raw material is mixed, stirs under the conditions of 1300rpm/min
38min, obtains final product the product of powder.
Embodiment 11
The present embodiment discloses a kind of milk beverage, is cooled to room temperature after 62.3 parts of water are opened, after being heated to 50～55 DEG C,
Add 1.2 portions of milk powder, the stabilizer of 0.11 part of embodiment 5,0.5 part of glucose slurry, 3.5 parts of peanut oars, 0.5 part of red bean powder, 3.2 parts
White granulated sugar, after stirring 15min under the conditions of 1200rpm/min, heats 80 DEG C, homogeneous under conditions of 20Mpa, 70 DEG C of temperature
15min, obtains homogenizing fluid；
(2) add 0.02 part of acesulfame potassium, 0.04 part of milk flavour, canning and sterilizing, be cooled to room temperature, obtain finished product.
Embodiment 12
The present embodiment discloses a kind of milk beverage, is cooled to room temperature after 85.6 parts of water are opened, and after being heated to 55 DEG C, adds
3.2 portions of milk powder, the stabilizer of 0.25 part of embodiment 5,2.1 parts of glucose slurries, 8.2 parts of peanut oars, 1.2 parts of red bean powders, 10.2 parts white
Granulated sugar, after stirring 60min under the conditions of 1500rpm/min, heats 85 DEG C, homogeneous under conditions of 35Mpa, 75 DEG C of temperature
30min, obtains homogenizing fluid；
(2) add 0.05 part of acesulfame potassium, 0.07 part of milk flavour, canning and sterilizing, be cooled to room temperature, obtain finished product.
Embodiment 13
The present embodiment discloses a kind of milk beverage, is cooled to room temperature after 73.5 parts of water are opened, and after being heated to 52 DEG C, adds
12.1 parts of milk powder, 0.18 part of stabilizer are (stable disclosed in the stabilizer that the present embodiment uses respectively embodiment 1～embodiment 10
Agent), 1.3 parts of glucose slurry, 5.2 portions of peanut oars, 0.8 portion of red bean powder, 6.3 portions of white granulated sugars, stir under the conditions of 1300rpm/min
After 30min, heat 83 DEG C, homogeneous 20min under conditions of 28Mpa, 73 DEG C of temperature, obtain homogenizing fluid；
(2) add 0.03 part of acesulfame potassium, 0.05 part of milk flavour, canning and sterilizing, be cooled to room temperature, obtain finished product.
" part " that the present invention mentions is mass fraction.The present invention adopts water dip sterilization, and temperature is 90 DEG C, time 10min.
Embodiment 14
By being centrifuged centrifugation rate, the grease eduction rate of each milk beverage sample of testing example 11～13, it is centrifuged bar
Part is 3000r/min, 10min, and calculation is as follows：
In formula：M1 is weight of precipitate, and g, M2 are example weight, g；N1 is the height of top floating layer, cm；N2 is sample liquid
The height of body, cm.
Each test result is as shown in table 1.
Table 1
As it can be seen from table 1 the test result of each sample containing stabilizer of the present invention (sequence number 1,2,3,4,5,6,7)
It is substantially better than other each groups, illustrate that the compounding raw material using the present invention, the stabilizer of formula preparation add to grape/red bean/flower
In life/milk, more can slow down the precipitation of particle, the effect of the precipitation of grease, each raw material in the formula of the present invention has very well
Synergy.Wherein, its rate of deposition of the sample of sequence number 7 as little as 0.98%, grease eduction rate as little as 0.92%.
Embodiment 15
By selecting 1000 tasters at random, respectively the drink of embodiment 11～13 is tasted, according to commenting of table 2
Minute mark standard is scored, and divides seeking draw.
Table 2
Test result, as shown in table 3.
Table 3
As it can be seen from table 1 the test result of each sample containing stabilizer of the present invention (sequence number 1,2,3,4,5,6,7)
It is substantially better than other each groups, especially sequence number 7, testing evaluation, close to 8.5 points, illustrates the grape/red bean/peanut/milk of the present invention
Have the advantages that pleasant to the palate, sour-sweet moderate, mouthfeel is full, soft lubrication, system are homogeneous, bright and lustrous.
These are only the preferred embodiment of the invention, not in order to limit the invention, all in the present invention
Any modification, equivalent and improvement made within the spirit created and principle etc., should be included in the guarantor of the invention
Within the scope of shield.
Claims (10)
1. a kind of milk stabiliser is it is characterised in that include the raw material of following mass fraction：Microcrystalline cellulose 16.3～73.5
Part, 2.3～8.7 parts of carragheen, 1.5～2.6 parts of guar gum, 7.2～26.5 parts of polyglycerol monostearate, soybean polyoses 2.2
～5.6 parts, 1.2～5.5 parts of sucrose ester, 0.8～5.1 part of calgon.
2. a kind of milk stabiliser according to claim 1 is it is characterised in that include the raw material of following mass fraction：Micro-
32.5 parts of crystalline cellulose, 3.6 parts of carragheen, 1.8 parts of guar gum, 11.3 parts of polyglycerol monostearate, soybean polyoses 3.4, sugarcane
2.3 parts of sugar ester, 2.1 parts of calgon.
3. a kind of milk stabiliser according to claim 1 is it is characterised in that include the raw material of following mass fraction：Micro-
62.1 parts of crystalline cellulose, 5.6 parts of carragheen, 2.3 parts of guar gum, 20.1 parts of polyglycerol monostearate, 4.2 parts of soybean polyoses,
4.7 parts of sucrose ester, 4.3 parts of calgon.
4. a kind of milk stabiliser according to claim 1 is it is characterised in that include the raw material of following mass fraction：Micro-
51.2 parts of crystalline cellulose, 5.2 parts of carragheen, 1.9 parts of guar gum, 17.3 parts of polyglycerol monostearate, 3.5 parts of soybean polyoses,
3.1 parts of sucrose ester, 2.4 parts of calgon.
5. a kind of method preparing the milk stabiliser as described in any one of Claims 1 to 4 it is characterised in that：Will be above-mentioned each
After raw material mixing, stir, obtain final product the product of powder.
6. the method preparing milk stabiliser according to claim 5 it is characterised in that described mixing speed be 1200～
1500rpm/min, mixing time is 15～60min.
7. a kind of milk beverage of the milk stabiliser processing using as described in any one of Claims 1 to 4 it is characterised in that
Raw material including following mass fraction：1.2～3.2 parts of milk powder, 0.11 part～0.25 part of stabilizer, glucose starch 0.5～2.1 part,
3.5～8.2 parts of peanut oar, 0.5～1.2 part of red bean powder, 3.2～10.2 parts of white granulated sugar, 0.02～0.05 part of acesulfame potassium, milk are fragrant
Smart 0.04～0.07 part, 62.3～85.6 parts of water.
8. a kind of method preparing milk beverage as claimed in claim 7 is it is characterised in that comprise the steps：
(1), after water being heated, milk powder, stabilizer, glucose slurry, peanut oar, red bean powder, white granulated sugar are added, after stirring, plus
Heat, homogeneous, obtain homogenizing fluid；
(2) add acesulfame potassium, milk flavour, canning and sterilizing, obtain finished product.
9. the method preparing milk beverage according to claim 8 it is characterised in that described water be boiled after cooling
Water；Water is heated to 50～55 DEG C；Mixing speed is 1200～1500rpm/min, and mixing time is 15～60min.
10. the method preparing milk beverage according to claim 8 it is characterised in that described stir after heating
Temperature is 80～85 DEG C, homogeneous 15～60min under the conditions of 20～35Mpa.
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| CN108719553A (en) * | 2018-04-24 | 2018-11-02 | 华东师范大学 | A kind of emulsion stabilizer containing bacteria cellulose and its application in high calcium cocoa milk beverage |
| CN110178900A (en) * | 2019-06-04 | 2019-08-30 | 徐州工程学院 | A kind of peanut and walnut milk and preparation method thereof |
| CN112970890A (en) * | 2021-03-29 | 2021-06-18 | 浙江大好大食品有限公司 | Composite prebiotics tea pulp produced by applying inulin and fructo-oligosaccharide and preparation process thereof |
| CN113598234A (en) * | 2021-08-09 | 2021-11-05 | 上海优程食品有限公司 | Composite fat powder and preparation method thereof |
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| CN108719553A (en) * | 2018-04-24 | 2018-11-02 | 华东师范大学 | A kind of emulsion stabilizer containing bacteria cellulose and its application in high calcium cocoa milk beverage |
| CN110178900A (en) * | 2019-06-04 | 2019-08-30 | 徐州工程学院 | A kind of peanut and walnut milk and preparation method thereof |
| CN112970890A (en) * | 2021-03-29 | 2021-06-18 | 浙江大好大食品有限公司 | Composite prebiotics tea pulp produced by applying inulin and fructo-oligosaccharide and preparation process thereof |
| CN113598234A (en) * | 2021-08-09 | 2021-11-05 | 上海优程食品有限公司 | Composite fat powder and preparation method thereof |
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| CN106387064B (en) | 2019-10-29 |
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