CN105660855A - Preparation technology of blueberry yogurt - Google Patents
Preparation technology of blueberry yogurt Download PDFInfo
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- CN105660855A CN105660855A CN201510929062.5A CN201510929062A CN105660855A CN 105660855 A CN105660855 A CN 105660855A CN 201510929062 A CN201510929062 A CN 201510929062A CN 105660855 A CN105660855 A CN 105660855A
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- blue berry
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- yogurt
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- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 74
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 74
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 74
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 65
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 38
- 238000005516 engineering process Methods 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000008267 milk Substances 0.000 claims abstract description 21
- 235000013336 milk Nutrition 0.000 claims abstract description 21
- 210000004080 milk Anatomy 0.000 claims abstract description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- 238000000855 fermentation Methods 0.000 claims abstract description 10
- 230000004151 fermentation Effects 0.000 claims abstract description 10
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 102000004190 Enzymes Human genes 0.000 claims abstract description 5
- 108090000790 Enzymes Proteins 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 4
- 239000000047 product Substances 0.000 claims description 11
- 244000077233 Vaccinium uliginosum Species 0.000 claims description 9
- 238000010009 beating Methods 0.000 claims description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000011081 inoculation Methods 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 4
- 239000000428 dust Substances 0.000 claims description 4
- 235000015203 fruit juice Nutrition 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 4
- 244000005700 microbiome Species 0.000 claims description 4
- 230000003647 oxidation Effects 0.000 claims description 4
- 238000007254 oxidation reaction Methods 0.000 claims description 4
- 239000003381 stabilizer Substances 0.000 claims description 4
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 3
- 239000013078 crystal Substances 0.000 claims description 3
- 239000000835 fiber Substances 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000000834 fixative Substances 0.000 claims description 3
- 239000002054 inoculum Substances 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 230000004438 eyesight Effects 0.000 abstract description 9
- 235000013399 edible fruits Nutrition 0.000 abstract description 6
- 230000036039 immunity Effects 0.000 abstract description 6
- 239000005862 Whey Substances 0.000 abstract description 3
- 102000007544 Whey Proteins Human genes 0.000 abstract description 3
- 108010046377 Whey Proteins Proteins 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 230000002708 enhancing effect Effects 0.000 abstract description 3
- 230000004927 fusion Effects 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract 2
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 210000004204 blood vessel Anatomy 0.000 abstract 1
- 201000011510 cancer Diseases 0.000 abstract 1
- 238000012258 culturing Methods 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 235000012041 food component Nutrition 0.000 abstract 1
- 230000003301 hydrolyzing effect Effects 0.000 abstract 1
- 230000000415 inactivating effect Effects 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 238000002372 labelling Methods 0.000 description 9
- 235000016709 nutrition Nutrition 0.000 description 9
- 230000001093 anti-cancer Effects 0.000 description 5
- 239000002671 adjuvant Substances 0.000 description 3
- 229930014669 anthocyanidin Natural products 0.000 description 3
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 3
- 235000008758 anthocyanidins Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 241000717739 Boswellia sacra Species 0.000 description 2
- 239000004863 Frankincense Substances 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 210000001525 retina Anatomy 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- NCYCYZXNIZJOKI-IOUUIBBYSA-N 11-cis-retinal Chemical compound O=C/C=C(\C)/C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-IOUUIBBYSA-N 0.000 description 1
- 241000208421 Ericaceae Species 0.000 description 1
- 102000004330 Rhodopsin Human genes 0.000 description 1
- 108090000820 Rhodopsin Proteins 0.000 description 1
- 241000736767 Vaccinium Species 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 208000003464 asthenopia Diseases 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 210000005252 bulbus oculi Anatomy 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 210000001508 eye Anatomy 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 230000004379 myopia Effects 0.000 description 1
- 208000001491 myopia Diseases 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 210000000196 olfactory nerve Anatomy 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Dairy Products (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to the technical field of yogurt and particularly a preparation technology of blueberry yogurt. The preparation technology of the blueberry yogurt comprises the following steps: sorting, cleaning, enzyme inactivating, color protecting, pulping, enzymatic hydrolyzing, filtering, clarifying, blending, homogenizing, sterilizing, inoculating, refrigerating, after-ripening, culturing, fermenting, finished product obtaining, and inspecting. The blueberry yogurt preparation technology adds blueberry juice into milk to conduct fermentation during production, so that the blueberry yogurt not only has nutrients of the milk, but also increases the nutritional components of the blueberries. The prepared blueberry yogurt maintains the original yogurt nutrients and after fusion of blueberries accessory materials, the blueberry yogurt has functions of improving eyesight, resisting cancer, softening blood vessels and enhancing human body immunity. The finished products are all uniform in color and luster, present a light blue color, are sour and sweet in tastes, delicate and smooth, have blueberry fruit fragrance and milk fragrance, are delicate in body liquid clot, do not separate out whey, and are uniform and free of bubbles and layers.
Description
Technical field
The present invention relates to Yoghourt technical field, specifically the preparation technology of a kind of blue berry Yoghourt.
Background technology
Yoghourt is with milk for raw material, adds probiotics (lactic acid bacteria) again, after fermented, then cool down a kind of milk product of fill after pasteurize in milk. The many fruit-flavor types with adjuvants such as the various fruit juice fruit jam of coagulating type, agitating type and interpolation of Yoghourt product are for many in the market. Yoghourt not only remains all advantages of milk, and the processed process of some aspect is also maximized favourable factors and minimized unfavourable ones, and becomes the nutrient and healthcare products being more suitable for the mankind.
Blue berry, English name: Blueberry, mean blue berry, belong to Ericaceae, Vaccinium plant. Originate from North America, perennial shrub small berries fruit tree. Because fruit is in blueness, therefore it is called blue berry. Containing abundant nutritional labeling in Blueberry, have prevent that cranial nerve is aging, protection vision, heart tonifying, anticancer, vessel softening, the function such as enhancing human organism immunity, nutritional labeling is high. Wherein, owing to blue berry is rich in anthocyanidin, there is activation retina effect, it is possible to strengthening vision, it is prevented that eyeball is tired and enjoys and gazes at. One of five big healthy fruit that Ye Shi the World Food Programme is recommended. And according to the U.S., Japan, European Section scholar research, often edible blue berry goods, also can vision enhancing, anti-eye strain significantly. Clinical medicine report displays that, the anthocyanidin in blue berry can promote that the rhodopsin in retina cell regenerates, pre-myopia prevention, promotes vision.
In prior art, existing Yoghourt nutritional labeling is more single, also without improving eyesight, anticancer, vessel softening and the Yoghourt strengthening body immunity, it is impossible to meet the nourishing healthy demand of people.
Summary of the invention
For above-mentioned weak point of the prior art, it is desirable to provide a kind of nutritious, improving eyesight, anticancer, vessel softening and strengthen the preparation technology of blue berry Yoghourt of body immunity.
For solving above-mentioned technical problem, the preparation technology of the blue berry Yoghourt of the present invention, comprise the following steps:
(1), sorting, cleaning
After being undertaken blue berry selecting, removing impurity, remove foreign body and remove the non-edible parts such as carpopodium, with the running water of cleaning, remove silt, dust and surface microorganism;
(2), enzyme denaturing, color fixative
It is blanching 5min under 95 DEG C of conditions in temperature, passive oxidation enzymatic activity, it is prevented that the oxidized variable color of blue berry, blue berry is softened simultaneously;
(3), making beating, enzymolysis
Blue berry temperature in step (2) is dropped to 50 DEG C, sends into beater and pull an oar, after making beating, add the pectase of 0.1% and the SO of 50mg/L2Solution, is be incubated 2～3h under 50 DEG C of conditions to carry out enzymolysis in temperature;
(4), filter, clarify
Fruit juice after enzymolysis adopts plate and frame filter to filter, and is filtered with polyster fibre filter medium, removes solid content, and filtrate stands 24h under the cryogenic conditions that temperature is 0～4 DEG C, it is thus achieved that as clear as crystal blueberry juice is standby;
(5), allotment, homogenizing
Milk is added blueberry juice, stabilizer and sucrose, allocates, then mixed liquor is preheated to 55～60 DEG C, homogenizing under 10～15MPa pressure;
(6), sterilizing, inoculation
By mixed liquor heat to 90～95 DEG C, continue 5～10min, to be cooled to 43 DEG C～47 DEG C time inoculate, by lactic acid bacteria add wherein be sufficiently stirred for, make thalline mix homogeneously;
(7), cultivate, ferment
Postvaccinal Yoghourt is put in constant incubator, ferment at constant temperature, fermentation temperature 43 DEG C, fermentation time 5h, until producing curdled milk;
(8), cold preservation, after-ripening
Blue berry Yoghourt after fermentation is immediately placed in the refrigerator that temperature is 4 DEG C, after-ripening 24h;
(9), finished product, inspection
Packaging of being tested by blue berry Yoghourt in step (8) prepares finished product.
The preparation technology of the blue berry Yoghourt of the present invention, in milk, add blueberry juice during production ferment, not only there is the nutritional labeling of milk, also add the nutritional labeling of blue berry, the blue berry Yoghourt made, not only maintain the nutritional labeling that Yoghourt is original, after the fusion of blue berry adjuvant, have improving eyesight, anticancer, vessel softening and strengthen the effect of body immunity, finished product color and luster is all consistent, being light blue color, sweet and sour, exquisiteness is lubricious, there are blue berry fruital and Olibanum, body fluid grumeleuse exquisiteness, no whey precipitation, uniform bubble-free and layering.
Detailed description of the invention
Below the technical scheme in the embodiment of the present invention is clearly and completely described. Obviously, described embodiment is only a part of embodiment of the present invention, rather than whole embodiments. Based on the embodiment in the present invention, all other embodiments that those of ordinary skill in the art obtain under not making creative work premise, broadly fall into the scope of protection of the invention.
The preparation technology of blue berry Yoghourt of the present invention, including following operating procedure:
(1), sorting, cleaning
After being undertaken blue berry selecting, removing impurity, remove foreign body and remove the non-edible parts such as carpopodium, with the running water of cleaning, remove silt, dust and surface microorganism.
Plucking fresh blue berry, the blue berry selecting completely filled fruit is removed impurity, foreign body and carpopodium, carries out running water with the water after sterilization, removes the silt on blue berry, dust and surface microorganism.
(2), enzyme denaturing, color fixative
It is blanching 5min under 95 DEG C of conditions in temperature, passive oxidation enzymatic activity, it is prevented that the oxidized variable color of blue berry, blue berry is softened simultaneously.
Pot adds clear water, heats the water to 95 DEG C, add cleaned blue berry, the reactiveness of passive oxidation enzyme, it is prevented that the oxidized variable color of blue berry, blue berry is softened simultaneously, be conducive to making beating.
(3), making beating, enzymolysis
Blue berry temperature in step (2) is dropped to 50 DEG C of feeding beaters pull an oar, after making beating, add the pectase of 0.1% and the SO of 50mg/L2Solution, is be incubated 2～3h under 50 DEG C of conditions to carry out enzymolysis in temperature.
When blue berry temperature is reduced to 50 DEG C, sends in beater and pull an oar, after making beating, add the pectase of 0.1% and the SO of 50mg/L2Solution, is be incubated 2～3h under 50 DEG C of conditions to carry out enzymolysis in temperature, promotes leaching and the hydrolyzed pectin of anthocyanidin.
(4), filter, clarify
Fruit juice after enzymolysis adopts plate and frame filter to filter, and is filtered with polyster fibre filter medium, removes solid content, and filtrate stands 24h under the cryogenic conditions that temperature is 0～4 DEG C, it is thus achieved that as clear as crystal blueberry juice is standby.
(5), allotment, homogenizing
Milk is added blueberry juice, stabilizer and sucrose, allocates, then mixed liquor is preheated to 55～60 DEG C, homogenizing under 10～15MPa pressure.
After milk is added blueberry juice, stabilizer and sucrose, allocate, then mixed liquor is preheated to 55～60 DEG C, after removing slag with 120 eye mesh screens, homogenizing under 10～15MPa pressure.
(6), sterilizing, inoculation
By mixed liquor heat to 90～95 DEG C, continue 5～10min, to be cooled to 43 DEG C～47 DEG C time inoculate, by lactic acid bacteria add wherein be sufficiently stirred for, make thalline mix homogeneously.
(7), cultivate, ferment
Putting in constant incubator by postvaccinal Yoghourt, ferment at constant temperature, fermentation temperature 43 DEG C, fermentation time 5h, until producing curdled milk.
(8), cold preservation, after-ripening
Blue berry Yoghourt after fermentation is immediately placed in the refrigerator that temperature is 4 DEG C, after-ripening 24h.
(9), finished product, inspection
Packaging of being tested by blue berry Yoghourt in step (8) prepares finished product.
Further, described step (5) milk adds the addition of blueberry juice be 10%, sucrose amount be 8%. Described milk is 100 points, blueberry juice 10 points, sucrose 8 points.
Further, in described step (6), inoculation temperature is 45 DEG C, and inoculum concentration is 3%. Described inoculum concentration is 3 points, and mixed solution is 100 points.
The preparation technology of the blue berry Yoghourt of the present invention, in milk, add blueberry juice during production ferment, not only there is the nutritional labeling of milk, also add the nutritional labeling of blue berry, the blue berry Yoghourt made, not only maintain the nutritional labeling that Yoghourt is original, after the fusion of blue berry adjuvant, have improving eyesight, anticancer, vessel softening and strengthen the effect of body immunity, finished product color and luster is all consistent, being light blue color, sweet and sour, exquisiteness is lubricious, there are blue berry fruital and Olibanum, body fluid grumeleuse exquisiteness, no whey precipitation, uniform bubble-free and layering.
Claims (3)
1. the preparation technology of a blue berry Yoghourt, it is characterised in that comprise the following steps:
(1), sorting, cleaning
After being undertaken blue berry selecting, removing impurity, remove foreign body and remove the non-edible parts such as carpopodium, with the running water of cleaning, remove silt, dust and surface microorganism;
(2), enzyme denaturing, color fixative
It is blanching 5min under 95 DEG C of conditions in temperature, passive oxidation enzymatic activity, it is prevented that the oxidized variable color of blue berry, blue berry is softened simultaneously;
(3), making beating, enzymolysis
Blue berry temperature in step (2) is dropped to 50 DEG C, sends into beater and pull an oar, after making beating, add the pectase of 0.1% and the SO of 50mg/L2Solution, is be incubated 2～3h under 50 DEG C of conditions to carry out enzymolysis in temperature;
(4), filter, clarify
Fruit juice after enzymolysis adopts plate and frame filter to filter, and is filtered with polyster fibre filter medium, removes solid content, and filtrate stands 24h under the cryogenic conditions that temperature is 0～4 DEG C, it is thus achieved that as clear as crystal blueberry juice is standby;
(5), allotment, homogenizing
Milk is added blueberry juice, stabilizer and sucrose, allocates, then mixed liquor is preheated to 55～60 DEG C, homogenizing under 10～15MPa pressure;
(6), sterilizing, inoculation
By mixed liquor heat to 90～95 DEG C, continue 5～10min, to be cooled to 43 DEG C～47 DEG C time inoculate, by lactic acid bacteria add wherein be sufficiently stirred for, make thalline mix homogeneously;
(7), cultivate, ferment
Postvaccinal Yoghourt is put in constant incubator, ferment at constant temperature, fermentation temperature 43 DEG C, fermentation time 5h, until producing curdled milk;
(8), cold preservation, after-ripening
Blue berry Yoghourt after fermentation is immediately placed in the refrigerator that temperature is 4 DEG C, after-ripening 24h;
(9), finished product, inspection
Packaging of being tested by blue berry Yoghourt in step (8) prepares finished product.
2. the preparation technology of blue berry Yoghourt according to claim 1, it is characterised in that: described step (5) milk adds the addition of blueberry juice be 10%, sucrose amount be 8%.
3. the preparation technology of blue berry Yoghourt according to claim 1, it is characterised in that: in described step (6), inoculation temperature is 45 DEG C, and inoculum concentration is 3%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510929062.5A CN105660855A (en) | 2015-12-15 | 2015-12-15 | Preparation technology of blueberry yogurt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510929062.5A CN105660855A (en) | 2015-12-15 | 2015-12-15 | Preparation technology of blueberry yogurt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105660855A true CN105660855A (en) | 2016-06-15 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510929062.5A Pending CN105660855A (en) | 2015-12-15 | 2015-12-15 | Preparation technology of blueberry yogurt |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720327A (en) * | 2016-12-05 | 2017-05-31 | 吉林大学 | A kind of preparation method of ginseng blueberry leben |
| CN106819701A (en) * | 2017-01-20 | 2017-06-13 | 大兴安岭中北农业科技股份有限公司 | The preparation method of nutrition blueberry protoplasm |
| CN107372821A (en) * | 2017-07-25 | 2017-11-24 | 芜湖职业技术学院 | Eyeshield health care yoghourt and preparation method thereof |
| CN108617774A (en) * | 2018-05-03 | 2018-10-09 | 齐鲁工业大学 | A kind of mulberry fruit blueberry fermentation sheep breast and preparation method thereof |
| CN110477113A (en) * | 2018-06-01 | 2019-11-22 | 高国鹏 | A kind of production technology of blue berry flavor plain chocolate |
| CN111493144A (en) * | 2020-05-26 | 2020-08-07 | 广东温氏乳业有限公司 | Blueberry-flavored fermented milk and preparation method thereof |
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| US20060165844A1 (en) * | 2002-07-17 | 2006-07-27 | O'sullivan Heidi | Preparation of yogurt containing confectionery pieces and product thereof |
| CN103598331A (en) * | 2013-12-03 | 2014-02-26 | 河南师范大学 | Rehmannia root functional yoghourt, rehmannia root blueberry functional yoghourt and preparation method thereof |
| CN104814131A (en) * | 2015-05-06 | 2015-08-05 | 李凤玉 | Preparation method of live-bacteria yogurt containing blueberries and honey |
-
2015
- 2015-12-15 CN CN201510929062.5A patent/CN105660855A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| US20060165844A1 (en) * | 2002-07-17 | 2006-07-27 | O'sullivan Heidi | Preparation of yogurt containing confectionery pieces and product thereof |
| CN103598331A (en) * | 2013-12-03 | 2014-02-26 | 河南师范大学 | Rehmannia root functional yoghourt, rehmannia root blueberry functional yoghourt and preparation method thereof |
| CN104814131A (en) * | 2015-05-06 | 2015-08-05 | 李凤玉 | Preparation method of live-bacteria yogurt containing blueberries and honey |
Non-Patent Citations (1)
| Title |
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| 李丹丹，等: "《微生物学基础》", 28 February 2013, 中国医药科技出版社 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720327A (en) * | 2016-12-05 | 2017-05-31 | 吉林大学 | A kind of preparation method of ginseng blueberry leben |
| CN106819701A (en) * | 2017-01-20 | 2017-06-13 | 大兴安岭中北农业科技股份有限公司 | The preparation method of nutrition blueberry protoplasm |
| CN106819701B (en) * | 2017-01-20 | 2020-04-03 | 大兴安岭中北农业科技股份有限公司 | Preparation method of nutritional blueberry puree |
| CN107372821A (en) * | 2017-07-25 | 2017-11-24 | 芜湖职业技术学院 | Eyeshield health care yoghourt and preparation method thereof |
| CN108617774A (en) * | 2018-05-03 | 2018-10-09 | 齐鲁工业大学 | A kind of mulberry fruit blueberry fermentation sheep breast and preparation method thereof |
| CN110477113A (en) * | 2018-06-01 | 2019-11-22 | 高国鹏 | A kind of production technology of blue berry flavor plain chocolate |
| CN111493144A (en) * | 2020-05-26 | 2020-08-07 | 广东温氏乳业有限公司 | Blueberry-flavored fermented milk and preparation method thereof |
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Application publication date: 20160615 |