CN106417608A - Mutton-smell-free/low-mutton-smell symbiotic set goat yoghurt and preparation method thereof - Google Patents
Mutton-smell-free/low-mutton-smell symbiotic set goat yoghurt and preparation method thereof Download PDFInfo
- Publication number
- CN106417608A CN106417608A CN201610920176.8A CN201610920176A CN106417608A CN 106417608 A CN106417608 A CN 106417608A CN 201610920176 A CN201610920176 A CN 201610920176A CN 106417608 A CN106417608 A CN 106417608A
- Authority
- CN
- China
- Prior art keywords
- smell
- milk
- low
- mutton
- yoghourt
- 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
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 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
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- 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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
-
- 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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/137—Thickening substances
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses mutton-smell-free/low-mutton-smell symbiotic set goat yoghurt and a preparation method thereof, and belongs to the technical field of health foods. The symbiotic high-protein old yoghurt comprises the following main components: liquid raw milk, cane sugar, pectin, inulin, polymerized whey protein and beta-cyclodextrin. The preparation method comprises the following steps: pre-mixing white granulated sugar, inulin and pectin, adding the mixture into liquid raw goat milk, dissolving, adding polymerized whey protein and beta-cyclodextrin, heating and magnetically stirring; sterilizing, cooling in an ice bath, adding a probiotic fermentation agent, fermenting, cooling and refrigerating at a temperature of 4 DEG C. According to the product disclosed by the invention, the polymerized whey protein serves as a main mutton smell removal agent, the beta-cyclodextrin serves as an auxiliary material, and only a small amount of pectin is added, so that the prepared product achieves a mutton-smell-free/low-mutton-smell sensory effect, and the yoghurt has an excellent structural state, hardly separates out whey, has the advantages of high nutritive value, simplicity in digestive absorption, smoothness and pure whiteness, contains probiotics and prebiotics, and is capable of promoting health of the intestinal digestive system.
Description
Technical field
The invention belongs to field of health care food, more particularly to a kind of nothing/low symbiosis solidifying type goat milk yoghourt and its system of having a strong smell
Preparation Method.
Background technology
Sheep milk is referred to as " king in milk " in international nutrition educational circles, and because which is closer to people's milk, nutritional properties are better than milk,
With more health value.The lipochondrion small volume of sheep milk, more conducively absorption of human body, and long-term drink sheep milk will not cause to be sent out
Fat.In sheep milk electrolytes and minerals content height, contribute to prevent pachylosiies, delay skin aging, whitening, have bullet
Property；And immunoglobulin content height, can strengthen resistance of human body in sheep milk.The probiotic bacteria for enriching in Yoghourt can hinder many
Pathogenic bacterium and the exception of corruptibility intestinal flora, and facilitating digestion absorption, goat milk yoghourt is more excellent in terms of nutrition, health care
Elegant outer, also certain de- effect of having a strong smell.
Probiotic bacteria has several functions, can blood pressure lowering and adjusting hypertension and serum cholesterol strengthen to infectious disease
Resistance, enhancing body immunity.Harmful bacteria can also be suppressed in the breeding of enteral, reduce toxin, promote intestinal peristalsis promoting, so as to
Intestinal function is improved, improves defecation condition, promote intestinal digestive system health etc..The probiotic bacteria for adding in this patent has acidophilus breast
Bacillus, lactobacillus casei, bacillus bifiduss.The physiological function of prebioticses is mainly the breeding by promoting enteral human body probioticss,
Breed internal probioticss and reduce harmful bacteria, optimize the health that flora carrys out balanced human, oligosaccharide also has the function of dietary fiber,
Retentiveness and the capacity of stool can be increased, so as to be easy to discharge, play a part of " enteral street cleaner ", constipation, diarrhoea are played
Anion in two-ways regulation, also adsorbable intestinal, bile acid and effectively reduction blood fat and cholesterol.
Lactalbumin (whey protein) is referred to as the king of albumen, is a kind of protein for extracting from milk, has
Be of high nutritive value, absorption easy to digest, containing various active composition the features such as, be generally acknowledged human body high quality protein supplement it
One.
Sepg whey albumen is the high-purity for obtaining through further PROCESS FOR TREATMENT on the basis of concentrated lactoalbumin
Lactalbumin, purity is up to more than 90%.It is 2-3 times of concentrated lactoalbumin, but it is also easier to digest and assimilate.Separate breast
Albuminised real pleasant place is its nutritive value, and it has the high-quality protein of high-load, can be the people of some specific needs
Group such as baby and inpatient provide required high-quality protein.
Polymerization lactalbumin is the strong gel of the retention ability for being formed by heating induction lactalbumin.Polygalacto is albuminised solidifying
Gluey state, forms a kind of network structure on molecular structure, can embed the characteristic of oils and fatss, for embedding taste compound in sheep milk
Free fatty, destroys and reconfigures C in sheep milk6～C10The original complexation of acid or associative structure, reach de- purpose of having a strong smell.Category
Remove in physics and have a strong smell, and nontoxic, it is easy to commercial production.
In China, people react more sensitive to smell of mutton, have a strong impact on domestic market, it is impossible to pushed away sheep milk product
Extensively, the competitiveness of sheep milk and its product is reduced.Also, goat milk yoghourt is compared with milk Yoghourt, in actual production, easily occur
Coagulability is poor, and the milk surum easily phenomenon such as precipitation, so as to affect the quality of goat milk yoghourt.This mainly with casein in sheep milk and milk
Different from whey protein proportions closely related (in milk, casein content is higher than sheep milk).Therefore, the nothing/low coagulating type having a strong smell is produced
Sheep milk symbiosis Yoghourt has very big potential market, not only solves the problems, such as insufferable smell of mutton on sense organ, improves mouthfeel outward appearance, also
The protein content of Yoghourt can be improved, and promotes probiotic bacteria to play preferably effect by prebioticses, strengthen the battalion of itself
Support and be worth.To developing milk goat industry, with important economic implications.
Content of the invention
The technical problem to be solved is to provide a kind of nothing/low symbiosis solidifying type goat milk yoghourt of having a strong smell.The Yoghourt with
Polymerization lactalbumin and cycloheptaamylose cooperate as main and remove agent of having a strong smell, and in product, smell of mutton is not obvious, containing beneficial in Yoghourt
Raw unit, probiotic bacteria etc., are a kind of food with symbiosis function.
In the present invention, another technical problem to be solved is to provide the preparation side of nothing/low symbiosis solidifying type goat milk yoghourt of having a strong smell
Method, its process technology is relatively easy, quality is good, and one kind health that can become new Yoghourt is selected.
The technical scheme of solve problem of the present invention is：
A kind of nothing/low symbiosis solidifying type goat milk yoghourt of having a strong smell, is characterized in that, account for liquid original with following raw material composition and each composition
After material sheep milk percentage by weight adds mixing, fermented prepared, in composition：Liquid material sheep milk 100%, white sugar 6%～
8%th, pectin 0～0.2%, inulin 0.7%～2%, polymerization lactalbumin 0.6%～0.8%, cycloheptaamylose 0.1%～
0.5%.
Described symbiosis refers to bacillus acidophilus containing profitable probliotics and bacillus bifiduss and prebioticses inulin in Yoghourt.
The technical scheme of the preparation method of no/low symbiosis solidifying type goat milk yoghourt of having a strong smell is as follows.
A kind of preparation method of nothing/low symbiosis solidifying type goat milk yoghourt of having a strong smell, by 6%～8% white sugar, 0.7%～2%
Inulin, 0～0.2% pectin be pre-mixed, be then added under normal temperature condition in liquid material sheep milk, heated and stirred makes
Its dissolving；Add 0.6%～0.8% polymerization lactalbumin and 0.1%～0.5% cycloheptaamylose in liquid material sheep milk
Simultaneously 30～60min of magnetic agitation makes the free fatty in sheep milk fully be embedded for middle heating；It is stirred for being heated to 80～90 DEG C,
Insulation 10min sterilization；Ice bath is cooled to less than 42 DEG C, add 0.006%～0.01% probiotics leaven, stir in
42 DEG C of 4～5h of fermentation, after the completion of fermentation, Yoghourt are cooled to after room temperature, are put in 4 DEG C of freezers of temperature and preserve, obtain finished product；
The percent of each material composition refers to account for the percent of liquid material sheep milk quality above.
Probiotics leaven described in a is streptococcus thermophiluss, moral formula Lactobacillus bulgaricus, bacillus acidophilus and bacillus bifiduss
Hybrid bacterial strain.
Pectin described in b is low methoxyl pectin, and esterification degree is 23% or so.
In polymerization lactalbumin described in c, protein quality fraction is 90%.
D adds polymerization lactalbumin and cycloheptaamylose preferably at 45 DEG C, is conducive to the free fatty quilt in sheep milk
Fully embed.That is, when polymerization lactalbumin and cycloheptaamylose are added in liquid material sheep milk, liquid material sheep milk is 45
℃.
The nothing of the present invention/low symbiosis solidifying type goat milk yoghourt of having a strong smell, described leaven is Lactobacillus bulgaricus and thermophilic
The basic bacterium of two kinds of streptococcus, two kinds of probiotic bacterias are bacillus bifiduss BB-12 and bacillus acidophilus LA-5.
The albuminised preparation process of described polygalacto, is sepg whey albumen by sepg whey protein dissolution in water
Mass volume ratio with water is 1:10,30～60min of magnetic agitation, place 8～10h so as to fully dissolve under the conditions of 4 DEG C.Make
With the sodium hydroxide solution of 1～2M, lactalbumin separation liquid solution is adjusted to pH=7, water-bath is brought rapidly up being incubated to 85～90 DEG C
30min so as to which fully degeneration, ice bath is cooled down rapidly, and is preserved at 4 DEG C stand-by.
The eating method of the present invention and amount are with common edible Yoghourt.
Product of the present invention no/low symbiosis solidifying type goat milk yoghourt of having a strong smell is as one kind with the lactalbumin collaboration β-ring-type paste that is polymerized
Essence removes, as main, agent of having a strong smell, and will take off agent of having a strong smell, be aided with cycloheptaamylose, make the product of gained in sense based on application polymerization lactalbumin
Nothing/low effect of having a strong smell being reached on official, and Yoghourt configuration state being good, milk surum is almost without precipitation, and hardness is between 200～400g.
And the new type functional health food containing probiotic bacteria and prebioticses, insufferable smell of mutton on sense organ is not only solved the problems, such as, may be used also
To improve the protein content of Yoghourt, protein is made easily to digest, metabolic efficiency height；Probiotic bacteria is promoted to play more by prebioticses
Good effect, prevention of cardiovascular disease, anticancer defying age, improves immunity of organisms and promotes the absorption of calcium, improves intestinal machine
Can, improve defecation condition, promote intestinal digestive system health, strengthen the nutritive value of itself.It is not added with food additive
Goat milk yoghourt is liquid in itself, and the present invention only adds a small amount of pectin, and in the case of adding except agent of having a strong smell, goat milk yoghourt is in smooth
Fine and smooth curdled appearance, this solidifying type goat milk yoghourt is all more excellent from mouthfeel or outward appearance, strengthens the suction to consumer
Gravitation.
The present invention is that the Related product of nothing/low symbiosis solidifying type goat milk yoghourt of having a strong smell provides a kind of relatively simple processing side
Formula, processing method is easily operated, and save energy.
Specific embodiment：
With reference to specific embodiment, the present invention is expanded on further.It should be understood that embodiment be merely to illustrate the present invention and not
For limiting the scope of the present invention.
Embodiment 1
Raw milk sheep milk is stirred in magnetic agitation, white sugar 7%, inulin 1% is pre-mixed, then room temperature
Under the conditions of be slowly added in raw milk, heated and stirred make its dissolving, at 45 DEG C add 0.7% be polymerized lactalbumin and
0.3% cycloheptaamylose, then heats in sheep milk and magnetic agitation 50min makes the free fatty in sheep milk fully be wrapped
Bury, 85 DEG C are heated with stirring to, insulation 10min sterilization, ice bath is cooled to less than 42 DEG C rapidly afterwards, adds 0.006% probiotic bacteria
Leaven, stirs in 42 DEG C of 4h that ferment, after the completion of fermentation, Yoghourt is cooled to after room temperature, is put in 4 DEG C of freezers of temperature
Storage, obtains finished product.
Product is through analyzing the technical specification the result such as table 1, table 2 that obtain
1 quality structure of table is analyzed
2 products characteristics of table (5 points of systems)
Results of sensory evaluation shows：Through meansigma methodss and the STD value of acceptance scoring is analyzed, add 0.7% polymerization milk surum egg
White goat milk yoghourt, scoring in de- effect of having a strong smell has very strong de- effect of having a strong smell higher than 3.5, and color is pure white, and exquisite quality is smooth,
Overall assessment is good.
Embodiment 2
Raw milk sheep milk is stirred in magnetic agitation, will be advance to white sugar 8%, inulin 0.9%, pectin 0.1%
Mixing, is then slowly added under normal temperature condition in raw milk, and heated and stirred makes its dissolving, then by 0.6% polymerization milk surum egg
White and 0.4% cycloheptaamylose is added at 45 DEG C in sheep milk, and simultaneously magnetic agitation 45min makes the free fatty in sheep milk for heating
Fully embedded, 85 DEG C are heated with stirring to, insulation 10min sterilization, ice bath is cooled to less than 42 DEG C rapidly afterwards, adds 0.007%
Probiotics leaven, stir in 42 DEG C ferment 4.5h, after the completion of fermentation, Yoghourt is cooled to after room temperature, is put into temperature 4
Preserve in DEG C freezer, obtain finished product.
Product is through analyzing the technical specification the result such as table 3, table 4 that obtain.
3 quality structure of table is analyzed
4 products characteristics of table (5 points of systems)
Results of sensory evaluation shows：Through meansigma methodss and the STD value of acceptance scoring is analyzed, add 0.6% polymerization milk surum egg
White goat milk yoghourt and 0.4% cycloheptaamylose, scoring in de- effect of having a strong smell has very strong de- effect of having a strong smell, color higher than 3.5
Pure white, exquisite quality is smooth, and overall assessment is good.
Embodiment 3
Raw milk sheep milk is stirred in magnetic agitation, will be advance to white sugar 6%, inulin 1.5%, pectin 0.2%
Mixing, is then slowly added under normal temperature condition in raw milk, and heated and stirred makes its dissolving, then by 0.8% polymerization milk surum egg
White and 0.1% cycloheptaamylose is added at 45 DEG C in sheep milk, and simultaneously magnetic agitation 30min makes the free fatty in sheep milk for heating
Fully embedded, 80 DEG C are heated with stirring to, insulation 10min sterilization, ice bath is cooled to less than 42 DEG C rapidly afterwards, adds 0.01%
Probiotics leaven, stirs in 42 DEG C of 4h that ferment, after the completion of fermentation, Yoghourt is cooled to after room temperature, is put into 4 DEG C of temperature cold
Hide in storehouse and preserve, obtain finished product.
Product is through analyzing the technical specification the result such as table 5, table 6 that obtain.
5 quality structure of table is analyzed
6 products characteristics of table (5 points of systems)
Results of sensory evaluation shows：Through meansigma methodss and the STD value of acceptance scoring is analyzed, add 0.8% polymerization milk surum egg
White goat milk yoghourt and 0.1% cycloheptaamylose, scoring in de- effect of having a strong smell has very strong de- effect of having a strong smell, color higher than 3.5
Pure white, exquisite quality is smooth, and overall assessment is good.
Claims (6)
1. a kind of nothing/low symbiosis solidifying type goat milk yoghourt of having a strong smell, is characterized in that, account for liquid material with following raw material composition and each composition
After sheep milk percentage by weight adds mixing, fermented prepared, in composition：Liquid material sheep milk 100%, sucrose 6%～8%, really
Glue 0～0.2%, inulin 0.7%～2%, polymerization lactalbumin 0.6%～0.8%, cycloheptaamylose 0.1%～0.5%.
2. the preparation method of a kind of nothing/low symbiosis solidifying type goat milk yoghourt of having a strong smell, by 6%～8% sucrose, 0.7%～2% chrysanthemum
Powder, 0～0.2% pectin are pre-mixed, and are added in liquid material sheep milk, and heated and stirred makes its dissolving；Again by 0.6%～
0.8% polymerization lactalbumin and 0.1%～0.5% cycloheptaamylose is added in liquid material sheep milk heating and magnetic force is stirred
Mix 30～60min；80～90 DEG C are heated with stirring to, insulation 10min sterilization；Ice bath is cooled to less than 42 DEG C, add 0.006%～
0.01% probiotics leaven stirs, in 42 DEG C of 4～5h that ferment；After the completion of fermentation, Yoghourt is cooled to after room temperature, is put
Enter in 4 DEG C of freezers of temperature and preserve, obtain finished product；The percent of each material composition refers to account for liquid material sheep milk quality above
Percent.
3. the preparation method of nothing according to claim 2/low symbiosis solidifying type goat milk yoghourt of having a strong smell, it is characterised in that described
Polymerization lactalbumin be through obtained in following steps：The albuminised preparation process of described polygalacto, be by sepg whey
Protein dissolution is in water, and the volume ratio of sepg whey albumen and water is 1:10,30～60min of magnetic agitation, place under the conditions of 4 DEG C
8～10h so as to fully dissolve.Using the sodium hydroxide solution of 1～2M, lactalbumin separation liquid solution is adjusted to pH=7, water-bath
It is brought rapidly up to 85～90 DEG C of insulation 30min so as to which fully degeneration, ice bath is cooled down rapidly, and is preserved at 4 DEG C stand-by.
4. the preparation method of nothing according to claim 2/low symbiosis solidifying type goat milk yoghourt of having a strong smell, it is characterised in that described
Probiotics leaven, is streptococcus thermophiluss, moral formula Lactobacillus bulgaricus, bacillus acidophilus and bacillus bifiduss hybrid bacterial strain.
5. the preparation method of nothing according to claim 2/low symbiosis solidifying type goat milk yoghourt of having a strong smell, it is characterised in that described
Pectin is low methoxyl pectin, and esterification degree is 23%；In the polymerization lactalbumin, protein quality fraction is 90%.
6. the preparation method of the nothing according to claim 2,3,4 or 5/low symbiosis solidifying type goat milk yoghourt of having a strong smell, its feature exists
In, polymerization lactalbumin and cycloheptaamylose when being added in liquid material sheep milk, liquid material sheep milk be.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610920176.8A CN106417608B (en) | 2016-10-21 | 2016-10-21 | Nothing/low symbiosis solidifying type goat milk yoghourt and preparation method thereof of having a strong smell |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610920176.8A CN106417608B (en) | 2016-10-21 | 2016-10-21 | Nothing/low symbiosis solidifying type goat milk yoghourt and preparation method thereof of having a strong smell |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106417608A true CN106417608A (en) | 2017-02-22 |
| CN106417608B CN106417608B (en) | 2019-11-05 |
Family
ID=58176508
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610920176.8A Active CN106417608B (en) | 2016-10-21 | 2016-10-21 | Nothing/low symbiosis solidifying type goat milk yoghourt and preparation method thereof of having a strong smell |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106417608B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107347992A (en) * | 2017-07-12 | 2017-11-17 | 河南科技大学 | The sour codonopsis lanceolata and preparation method for the enriched nutritive that female after pregnancy phase and nursing period drink |
| CN109380539A (en) * | 2017-08-09 | 2019-02-26 | 内蒙古伊利实业集团股份有限公司 | De- goat' s milk fat and preparation method thereof of having a strong smell |
| CN109380509A (en) * | 2017-08-09 | 2019-02-26 | 内蒙古伊利实业集团股份有限公司 | Goat milk flavor removing composition, de- goat milk and the goat milk product of having a strong smell that meals composition is taken off containing this |
| CN109463448A (en) * | 2018-12-29 | 2019-03-15 | 吉林大学 | A kind of Chinese celery goat milk yoghourt and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101107943A (en) * | 2007-08-20 | 2008-01-23 | 澳芝妙乳业（北京）有限公司 | Physics the goat milk smell doffing method |
| CN102696758A (en) * | 2012-06-14 | 2012-10-03 | 吉林大学 | Yogurt structure improver and preparation method of yogurt |
| CN103583692A (en) * | 2013-11-30 | 2014-02-19 | 吉林大学 | Symbiotic functional high-protein Greek yogurt utilizing polymeric whey protein as main thickening agent and preparation method thereof |
-
2016
- 2016-10-21 CN CN201610920176.8A patent/CN106417608B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101107943A (en) * | 2007-08-20 | 2008-01-23 | 澳芝妙乳业（北京）有限公司 | Physics the goat milk smell doffing method |
| CN102696758A (en) * | 2012-06-14 | 2012-10-03 | 吉林大学 | Yogurt structure improver and preparation method of yogurt |
| CN103583692A (en) * | 2013-11-30 | 2014-02-19 | 吉林大学 | Symbiotic functional high-protein Greek yogurt utilizing polymeric whey protein as main thickening agent and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 张铁华等: "聚合乳清蛋白包埋油脂功能特性的研究", 《食品科学技术学报》 * |
| 陈瑜芳: "羊奶脱脂除膻及发酵工艺研究", 《中国优秀硕士学位论文 工程科技I辑》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107347992A (en) * | 2017-07-12 | 2017-11-17 | 河南科技大学 | The sour codonopsis lanceolata and preparation method for the enriched nutritive that female after pregnancy phase and nursing period drink |
| CN107347992B (en) * | 2017-07-12 | 2019-07-12 | 河南科技大学 | The sour codonopsis lanceolata and preparation method for the enriched nutritive that female after pregnancy phase and nursing period drink |
| CN109380539A (en) * | 2017-08-09 | 2019-02-26 | 内蒙古伊利实业集团股份有限公司 | De- goat' s milk fat and preparation method thereof of having a strong smell |
| CN109380509A (en) * | 2017-08-09 | 2019-02-26 | 内蒙古伊利实业集团股份有限公司 | Goat milk flavor removing composition, de- goat milk and the goat milk product of having a strong smell that meals composition is taken off containing this |
| CN109463448A (en) * | 2018-12-29 | 2019-03-15 | 吉林大学 | A kind of Chinese celery goat milk yoghourt and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN106417608B (en) | 2019-11-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104957255B (en) | A kind of brown probiotic yogurt and preparation method thereof | |
| CN103583692B (en) | Symbiotic functional high-protein Greek yogurt utilizing polymeric whey protein as main thickening agent and preparation method thereof | |
| CN107348290A (en) | Ferment coconut palm slurry/coconut gravy, coconut yogurt and preparation method thereof | |
| CN103651787B (en) | The low fat sour milk that mouthfeel is improved and production method thereof | |
| CN108308486A (en) | A kind of fermentation coconut palm slurry and the coconut palm pulp beverage that ferments | |
| CN102100252A (en) | Fermented dairy product and preparation method and raw material composition thereof, lactobacillus plantarum application | |
| CN102972522B (en) | Probiotic milk and preparation method thereof | |
| CN102028032A (en) | Novel prebiotics-added fermented milk and preparation method thereof | |
| CN107136214A (en) | A kind of zero lactose fermentation breast and preparation method thereof | |
| CN105918460A (en) | Probiotics cereal yogurt and preparation method thereof | |
| CN106417608A (en) | Mutton-smell-free/low-mutton-smell symbiotic set goat yoghurt and preparation method thereof | |
| CN109874869A (en) | Yak milk lactic acid drink powder and preparation method thereof | |
| CN104839332A (en) | Preparation method for high-activity peptide acidified milk | |
| CN101564133A (en) | Soybean yogurt and preparation method thereof | |
| CN102396598A (en) | Yoghurt added with rice flour and preparation method thereof | |
| CN103211011A (en) | Method for preparing low-fat yogurt | |
| CN106172764A (en) | A kind of nut taste flavored fermented milk and preparation method thereof | |
| CN106615101A (en) | Stirring type preparation process of stirring type active probiotic flavored fermented milk | |
| CN105519670A (en) | Goat milk kefir produced with polymerized lactalbumin as thickener | |
| CN108887382A (en) | A kind of lactic acid bacteria fermenting agent, probiotics drinking yoghourt and preparation method thereof | |
| CN107156325A (en) | A kind of Kefir grains bacterium fermented whey beverage containing polyphenol and preparation method thereof | |
| CN103141573B (en) | Flavoured fermented milk and preparation method thereof | |
| CN102578229A (en) | Yoghurt containing hippophae rhamnoides | |
| CN103250785B (en) | A kind of inulin low-fat yogurt pudding and preparation method thereof | |
| CN103503992A (en) | Flavored fermented milk added with corn oligopeptides and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20200713 Address after: No.898 Jianshe West Road, Jinhu Economic Development Zone, Huaian City, Jiangsu Province Patentee after: Anmu dairy (Jiangsu) Co., Ltd Address before: 130012 Changchun Qianjin Street, Jilin, No. 2699 Patentee before: Jilin University |