CN101904354A - Fruit-vinegar-contained acidic flavored milk beverage and preparation method thereof - Google Patents
Fruit-vinegar-contained acidic flavored milk beverage and preparation method thereof Download PDFInfo
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Abstract
The invention relates to the field of milk beverages, in particular to a fruit-vinegar-contained acidic flavored milk beverage and a preparation method thereof. The fruit-vinegar-contained acidic flavored milk beverage comprises the following raw materials on the basis of the gross raw material weight of the acidic flavored milk beverage: 4-10 percent of fruit vinegar, 0.5-1.0 percent of milk protein, 0.25-0.70 percent of thickener and an acidity regulator, wherein the thickener comprises 0.2-0.5 percent of sodium carboxymethylcellulose and 0.05-0.20 percent of pectin; and the acidity regulator comprises 0.05-0.30 percent of citric acid monohydrate, 0.05-0.20 percent of lactic acid and 0.01-0.10 percent of sodium citrate. According to the method for producing the fruit vinegar-contained acidic flavored milk beverage, the stability problem of the fruit vinegar-contained acidic milk beverage is solved, and in the storing and placing processes of the fruit vinegar-contained acidic flavored milk beverage at normal temperature for eight months, basically no stratification phenomenon or no serious milk protein deposition of a product occurs, and the fruit vinegar-contained acidic flavored milk beverage has good stability, long shelf life and less flavor change.
Description
Technical field
The present invention relates to the milk beverage field, particularly, the present invention relates to a kind of acidic flavored milk beverage that contains fruit vinegar and preparation method thereof.
Background technology
World today's population is the trend of aging, and improving human beings'health level, the immunocompetence that strengthens human body and anti-ageing ability is the human problem of paying close attention to.Simultaneously, disease such as cardiovascular is the principal disease that threatens the human life, and along with the raising of economic level, from the nutrition and health care type that trends towards simply having adequate food and clothing, health food worldwide just more and more is much accounted of people to the demand of food.According to the prediction of expert in the industry, following 10 years human will the application of advanced technology, technology, raw material and international standard produce better local flavor, more high-quality, more novel drink.Fruit vinegar now has been developed to seasoned vinegar or drinking vinegar as a kind of traditional food.They have Appetizing spleen-tonifying, the warm blood of sobering up, eliminate fatigue, beauty treatment, the anti-ageing effect of waiting for a long time.Modern medicine and nutritionist studies confirm that, contain rich organic acid in the vinegar, can soften string, promote the metabolism of sugar, and the sclerotin in the dissolving animal based food promotes the absorption of calcium, phosphorus, and can remove tired material---lactic acid and pyruvic acid in the muscle; Vinegar can also help digest, and promotes that nutriment is absorbed by human body in the food, and the oxide in inhibition and the reduction aging course forms.Therefore containing fruit vinegar class milk beverage is the drink that effectively has health care.
Add fruit vinegar in acidic milk drink, multiple materials such as acetic acid that contains in the fruit vinegar and apple tunning can have influence on the stability of lactoprotein, and the stability that how to keep nutriment simultaneously also is the main research project of adding fruit vinegar in acidic milk drink.
Summary of the invention
Therefore, the present inventor proposes and has finished the present invention in order to address the above problem.
The purpose of this invention is to provide a kind of acidic flavored milk beverage that contains fruit vinegar.
A further object of the present invention provides the above-mentioned method that contains the acidic flavored milk beverage of fruit vinegar of preparation.
According to the acidic flavored milk beverage that contains fruit vinegar of the present invention, based on the raw material gross weight of described acidic flavored milk beverage, it comprises:
Fruit vinegar 4%～10%;
Lactoprotein 0.5%～1.0%;
Thickener 2.5 ‰～7.0 ‰, wherein said thickener comprises sodium carboxymethylcellulose 2 ‰～5 ‰, pectin 0.5 ‰～2.0 ‰;
Acidity regulator, described acidity regulator comprise Citric Acid Mono 0.5 ‰～3.0 ‰, lactic acid 0.5 ‰～2.0 ‰, natrium citricum 0.1 ‰～1.0 ‰.
The present inventor finds through a large amount of experiments, the rational proportion of sodium carboxymethylcellulose and pectin can provide bigger help to the stability of the acidic milk drink that contains fruit vinegar, particularly long shelf-life hot filling product, the rational proportion of described stabilizing agent not only can keep the product clean taste, improves product stability simultaneously.
According to the acidic flavored milk beverage that contains fruit vinegar of the present invention, except that sodium carboxymethylcellulose and pectin, its can also comprise be selected from Arabic gum, carragheen, melon glue, converted starch, casein, soybean polyoses body, gellan gum, sodium alginate, xanthans, dextrin, sodium alginate propylene glycol ester in one or more thickeners.
According to acidic flavored milk beverage of the present invention, wherein, described fruit vinegar is allotment type fruit vinegar and fermented type fruit vinegar.
Allotment type fruit vinegar production:
Brewage rice vinegar → dilution back adding citric acid and natrium citricum → adding cider (apple is made cider after preliminary treatment) mixing → adding sweetener → stirring and evenly mixing → constant volume → filtration → sterilization back and add essence → cooling → packing → check → finished product.
The production technology of fermented type fruit vinegar:
Choosing fruit → cleaning → blanching → peeling stoning → crushing and beating → coarse filtration → Normal juice → centrifugal → subsider juice → access saccharomycete carries out alcoholic fermentation → filtration → access acetic acid bacteria and carries out acetic fermentation → clarification degerming → packing → check → finished product.
The above-mentioned method that contains the acidic flavored milk beverage of fruit vinegar of preparation according to the present invention may further comprise the steps:
1) batching is fully dissolved thickener, sugar, squeezes in the material-compound tank, and the milk powder good with change fully mixes;
2) fully dissolve acidity regulator with cold batching water and fruit vinegar makes it become clear solution;
3) adopt the online sour mode that adds, add temperature≤15 ℃ of mixed liquor before the acid, carry out acid adjustment;
4) homogeneous, sterilization, can.
Preferably, the method according to this invention may further comprise the steps:
1, batching: after abundant dissolving such as stabilizing agent, white granulated sugar, squeeze in the material-compound tank, the milk powder good with change fully mixes;
2, fully dissolve acidity regulator with cold batching water and fruit vinegar makes it become clear solution;
3, adopt the online sour mode that adds, add temperature≤15 ℃ of mixed liquor before the acid, about 3: 1 of the ratio of mixed liquor and acid solution is carried out acid adjustment;
4, homogeneous: the feed liquid of the acidic milk drink that contains fruit vinegar that step 3 obtains is preheating to 50～70 ℃, carries out homogeneous then, and homogenization pressure is 15～25MPa, and temperature is 50～70 ℃;
5, sterilization: the feed liquid behind the homogeneous (can suitably add flavor substance) is carried out sterilization, reaches commercial sterilization;
6, can: the feed liquid after the sterilization is carried out can, obtains containing the acidic milk drink product of fruit vinegar, and further packing, check can be dispatched from the factory after qualified.
The invention provides a kind of acidic milk drink that contains fruit vinegar, solved the stability problem of the acidic milk drink that contains fruit vinegar.The acidic milk drink that contains fruit vinegar of the present invention can be in 8 months storage put procedure of normal temperature, and product does not have lamination substantially, does not have serious lactoprotein precipitation, has good stable.
The specific embodiment
Embodiment 1
The acidic milk drink prescription of present embodiment is (in one ton of product):
20 kilograms of milk powder;
40 kilograms of white granulated sugars;
3.5 kilograms of sodium carboxymethylcelluloses;
0.5 kilogram of pectin;
3.0 kilograms of Citric Acid Monos;
0.5 kilogram of lactic acid;
0.7 kilogram of natrium citricum;
60 kilograms of fruit vinegars;
1.1 kilograms of flavoring essences;
Water surplus.
The product feature of the acidic milk drink that contains fruit vinegar of present embodiment is: protein content is about 0.6%, cane sugar content about 4%.About 12～16 centipoises of the viscosity of the milk liquid of product (No. 0 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).This product clean taste when drinking is soft and smooth, and sweet and sour taste has the frankincense mouthfeel of milk, the strong fragrance and the vinegar perfume (or spice) of fruit juice simultaneously.Fruit vinegar mixes more equably with the system of breast, and after tested, the acidic milk drink that contains fruit vinegar of present embodiment can be in 8 months storage put procedure of normal temperature, and product does not have lamination substantially, does not have serious lactoprotein precipitation, has good stable.
Embodiment 2
The acidic milk drink prescription of present embodiment is (in one ton of product):
42 kilograms of milk powder;
40 kilograms of white granulated sugars;
5.0 kilograms of sodium carboxymethylcelluloses;
2.0 kilograms of pectin;
0.5 kilogram of Citric Acid Mono;
0.5 kilogram of lactic acid;
0.1 kilogram of natrium citricum;
The fruit vinegar double centner;
1.1 kilograms of flavoring essences;
Water surplus.
The product feature of the acidic milk drink that contains fruit vinegar of present embodiment is: protein content is about 1.0%, cane sugar content about 4%.About 16～20 centipoises of the viscosity of the milk liquid of product (No. 0 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).This product clean taste when drinking is soft and smooth, and sweet and sour taste has the frankincense mouthfeel of milk, the strong fragrance and the vinegar perfume (or spice) of fruit juice simultaneously.Fruit vinegar mixes more equably with the system of breast, and after tested, the acidic milk drink that contains fruit vinegar of present embodiment can be in 8 months storage put procedure of normal temperature, and product does not have lamination substantially, does not have serious lactoprotein precipitation, has good stable.
Embodiment 3
The acidic milk drink prescription of present embodiment is (in one ton of product):
30 kilograms of milk powder;
40 kilograms of white granulated sugars;
2.0 kilograms of sodium carboxymethylcelluloses;
1.8 kilograms of pectin;
1.0 kilograms of Citric Acid Monos;
2.0 kilograms of lactic acid;
1.0 kilograms of natrium citricums;
40 kilograms of fruit vinegars;
1.1 kilograms of flavoring essences;
Water surplus.
The product feature of the acidic milk drink that contains fruit vinegar of present embodiment is: protein content is about 0.7%, cane sugar content about 4%.About 12～15 centipoises of the viscosity of the milk liquid of product (No. 0 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).This product clean taste when drinking is soft and smooth, and sweet and sour taste has the frankincense mouthfeel of milk, the strong fragrance and the vinegar perfume (or spice) of fruit juice simultaneously.Fruit vinegar mixes more equably with the system of breast, and after tested, the acidic milk drink that contains fruit vinegar of present embodiment can be in 8 months storage put procedure of normal temperature, and product does not have lamination substantially, does not have serious lactoprotein precipitation, has good stable.
The comparative example 1
The acidic milk drink prescription of present embodiment is (in one ton of product):
42 kilograms of milk powder;
40 kilograms of white granulated sugars;
Market milk beverage compound stabilizer (this stabilizing agent be industry generally acknowledge to milk beverage stability brother company's stabilizing agent preferably) 5.5 kilograms;
0.5 kilogram of Citric Acid Mono;
0.5 kilogram of lactic acid;
0.1 kilogram of natrium citricum;
The fruit vinegar double centner;
1.1 kilograms of flavoring essences;
Water surplus.
The product feature of the acidic milk drink that contains fruit vinegar of present embodiment is: protein content is about 1.0%, cane sugar content about 4%.About 16～20 centipoises of the viscosity of the milk liquid of product (No. 0 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).This product clean taste when drinking is soft and smooth, and sweet and sour taste has the frankincense mouthfeel of milk, the strong fragrance and the vinegar perfume (or spice) of fruit juice simultaneously.Fruit vinegar mixes more equably with the system of breast, and after tested, the acidic milk drink that contains fruit vinegar of present embodiment can be in 7 months storage put procedure of normal temperature, and product does not have lamination substantially, does not have serious lactoprotein precipitation, has good stable.
Comparative Examples 2
The acidic milk drink prescription of present embodiment is (in one ton of product):
30 kilograms of milk powder;
40 kilograms of white granulated sugars;
Market milk beverage compound stabilizer (this stabilizing agent be industry generally acknowledge to milk beverage stability brother company's stabilizing agent preferably) 5.5 kilograms;
1.0 kilograms of Citric Acid Monos;
1.0 kilograms of lactic acid;
0.2 kilogram of natrium citricum;
1.1 kilograms of flavoring essences;
Water surplus.
The product feature of the acidic milk drink of present embodiment is: protein content is about 0.7%, cane sugar content about 4%.About 13～17 centipoises of the viscosity of the milk liquid of product (No. 0 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).This product clean taste when drinking is soft and smooth, and sweet and sour taste has the frankincense mouthfeel of milk simultaneously.The system of breast is mixed more equably, and after tested, the acidic milk drink of present embodiment can be in 7 months storage put procedure of normal temperature, and product does not have lamination substantially, does not have serious lactoprotein precipitation, has good stable.
Product mouthfeel and local flavor are tasted experiment
Get the outturn sample of embodiment 1,2,3, carry out taste flavor and taste experiment.The trial test number is totally 200 people (each 100 people of 18～28 years old masculinity and femininity), respectively the acidic milk drink that contains fruit vinegar of embodiment 1,2,3 and the product of Comparative Examples 1 are tasted (taste sample and be the fresh sample that production obtains in the week), adopt blank scoring mechanism, every full marks 20 minutes, the mark height is then represented effective, and to whether liking the product degree to carry out overall assessment.
Experimental result is recorded in following table:
From this experimental result as can be seen, all in all, the acidic milk drink of interpolation fruit vinegar of the present invention obtains liking of most of people in the smooth degree of mouthfeel, local flavor and nutrition.Embodiment 1～3 and comparative example 1 are for containing the acidic milk drink of fruit vinegar, Comparative Examples 2 is not for containing the acidic milk drink of fruit vinegar, the acidic milk drink product that contains fruit vinegar from the Comparative Examples situation as can be seen improves a lot in the smooth degree of mouthfeel, local flavor and nutrition, is subjected to liking of consumer.
The product stability test experiments
With the acidic milk drink that contains fruit vinegar of embodiment 1,2,3, Comparative Examples 1 and the acidic milk drink of Comparative Examples 2 is that specimen leaves standstill observation under normal temperature (about 18～25 ℃) placement, 37 ℃ of oven conditions, by observing distribution situation and precipitation capacity the stability of product is analyzed.
(1) the visual observations method is: the product sterile filling in the trial jar, leaves standstill placement in 250mL Germany SCHOTT DURAN glass.See through integral body and local state in the vial visual observations product under static condition, mainly pay attention to the following aspects of product: whether structural state has layering; Whether liquid level has the bleed phenomenon; Whether gel and caking phenomenon are arranged in the product.
(2) lactoprotein precipitation detection method is: the product sterile filling leaves standstill placement in the colorimetric cylinder of 100mL.Be the dark beds of precipitation thickness in ruler measurement products bottom of 0.5mm across vial wall precision under static condition, sight is looked squarely during reading.
Concrete experimental result such as following table:
Observed result under the normal temperature: (18～25 ℃, 240 days)
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative Examples 1 | Comparative Examples 2 | |
| 7 days | Structural state is normal, does not have precipitation | Structural state is normal, does not have precipitation | Structural state is normal, does not have precipitation | Structural state is normal, does not have precipitation | Structural state is normal, does not have precipitation |
| 30 days | Structural state is normal, does not have precipitation | Structural state is normal, does not have precipitation | Structural state is normal, does not have precipitation | Structural state is normal, does not have precipitation | Structural state is normal, does not have precipitation |
| 60 days | Structural state is normal, does not have precipitation | Structural state is normal, does not have precipitation | Structural state is normal, does not have precipitation | Structural state is normal, precipitates about 0.1mm | Structural state is normal, precipitates about 0.1mm |
| 90 days | Structural state is normal, precipitates about 0.1mm | Structural state is normal, precipitates about 0.1mm | Structural state is normal, precipitates about 0.1mm | Structural state is normal, precipitates about 0.1mm | Structural state is normal, precipitates about 0.1mm |
| 120 days | Structural state is normal, precipitates about 0.1mm | Structural state is normal, precipitates about 0.1mm | Structural state is normal, precipitates about 0.1mm | Structural state is normal, precipitates about 0.15mm | Structural state is normal, precipitates about 0.15mm |
| 150 days | Structural state is normal, the about 0.2mm of fat precipitation | Structural state is normal, precipitates about 0.15mm | Structural state is normal, precipitates about 0.15mm | Structural state is normal, precipitates about 0.25mm, and there is slight bleed phenomenon on the upper strata | Structural state is normal, precipitation 0.25mm, and there is slight bleed phenomenon on the upper strata |
| 180 days | Structural state is normal, precipitates about 0.3mm | Structural state is normal, precipitates about 0.25mm | Structural state is normal, precipitates about 0.25mm | Precipitate about 0.35mm, bleed is more serious | Precipitate about 0.35mm, bleed is more serious |
| 240 days | Precipitate about 0.4mm | Precipitate about 0.35mm | Precipitate about 0.35mm | Bad | Bad |
37 ℃ of following observed results (36～38 ℃, 60 days)
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative Examples 1 | Comparative Examples 2 | |
| 7 days | Structural state is normal, does not have precipitation | Structural state is normal, does not have precipitation | Structural state is normal, does not have precipitation | Structural state is normal, does not have precipitation | Structural state is normal, does not have precipitation |
| 15 days | Structural state is normal, does not have precipitation | Structural state is normal, does not have precipitation | Structural state is normal, does not have precipitation | Structural state is normal, the about 0.2mm of fat precipitation | Structural state is normal, the about 0.2mm of fat precipitation |
| 30 days | Structural state is normal, the about 0.2mm of fat precipitation | Structural state is normal, the about 0.2mm of fat precipitation | Structural state is normal, the about 0.2mm of fat precipitation | Structural state is normal, and precipitating about 0.3mm upper strata has slight bleed phenomenon | Structural state is normal, precipitates about 0.3mm, and there is slight bleed phenomenon on the upper strata |
| 45 days | Structural state is normal, precipitates about 0.3mm | Structural state is normal, precipitates about 0.3mm | Structural state is normal, precipitates about 0.3mm | Precipitate about 0.4mm, bleed is more serious | Precipitate about 0.4mm, bleed is more serious |
| 60 days | Precipitate about 0.4mm | Precipitate about 0.4mm | Precipitate about 0.4mm | Bad | Bad |
Investigate the result as can be seen from above stability experiment: utilize the prepared milk beverage of stabilizing agent of the present invention (embodiment 1,2,3) product structural state after the normal temperature preservation was placed 2 months in 8 months and 37 ℃ even, has only a spot of deposited phenomenon, its stability is better than Comparative Examples 1 (using the acidic milk drink that contains fruit vinegar of at present commercially available stabilizing agent) and Comparative Examples 2 (commercially available conventional acidic milk drink at present), milk beverage stability of the present invention is fine, and shelf life is long.
The acidic milk drink flavor taste that contains fruit vinegar changes test experiments
To the taste tests that the acidic milk drink that contains fruit vinegar carries out, experiment mainly changes at its flavor taste in the shelf-life and carries out.
The test experiments method is: the product of getting the embodiment of the invention 1,2,3 respectively carries out " getting two in three " as specimen and tastes experiment (triangle method of inspection, triangle test), mainly investigates the situation of change of product special flavour in the shelf-life.The sample of each embodiment is respectively done the taste sensory test one time in every month, tastes about number 50 people for every group, and the men and women respectively accounts for half, all has certain trial test experience.
During each taste evaluation, every group of sample comprises two specimen and a control sample, or two control samples and a specimen, the order employing random sequence that sample is put, and sample appearance does not have obvious characteristic difference.If the trial test personnel have correctly selected two identical samples of smell according to growing smell difference from three samples, prove that then there are taste smell difference in specimen and control sample; If select mistake then prove specimen and control sample does not have taste smell difference.
After finishing, trial test adds up tasting the result, according to " triangle test check table " in the food sense organ appraise method (" appraise of food sense organ " publishing house of South China Science ﹠ Engineering University in February, 2003 second edition) as can be known, surpass more than 24 people if make the people of correct selection, can think that there are notable difference in two set products taste and mouthfeel on 5% level of signifiance.The product special flavour sensory difference comparing result statistics of each embodiment sees also following table:
The shelf life of products intussusception smell of each embodiment changes tastes the comparative result statistical form
Can learn according to statistics: Comparative Examples 1 product mouthfeel changed bigger in 8 months, mouthfeel and the local flavor of the product of the embodiment of the invention 1,2,3 in the shelf-life do not have evident difference with the new product of producing this month on 5% level of signifiance in preceding 8 months, it is less to prove that product of the present invention flavor taste in the shelf-life changes, within tolerance interval.
Claims (6)
1. an acidic flavored milk beverage that contains fruit vinegar is characterized in that, based on the raw material gross weight of described acidic flavored milk beverage, it comprises:
Fruit vinegar 4%～10%;
Lactoprotein 0.5%～1.0%;
Thickener 2.5 ‰～7.0 ‰, wherein said thickener comprises sodium carboxymethylcellulose 2 ‰～5 ‰, pectin 0.5 ‰～2.0 ‰;
Acidity regulator, described acidity regulator comprises Citric Acid Mono 0.5 ‰～3.0 ‰, lactic acid 0.5 ‰～2.0 ‰, natrium citricum 0.1 ‰～1.0 ‰.
2. the acidic flavored milk beverage that contains fruit vinegar according to claim 1, it is characterized in that, described thickener also comprise be selected from Arabic gum, carragheen, melon glue, converted starch, casein, soybean polyoses body, gellan gum, sodium alginate, xanthans, dextrin, sodium alginate propylene glycol ester in one or more.
3. acidic flavored milk beverage according to claim 1 is characterized in that, described fruit vinegar is allotment type fruit vinegar and fermented type fruit vinegar.
4. one kind prepares the described method that contains the acidic flavored milk beverage of fruit vinegar of claim 1, said method comprising the steps of:
1) batching is fully dissolved thickener, sugar, squeezes in the material-compound tank, and the milk powder good with change fully mixes;
2) fully dissolve acidity regulator with cold batching water and fruit vinegar makes it become clear solution;
3) adopt the online sour mode that adds, add temperature≤15 ℃ of mixed liquor before the acid, carry out acid adjustment;
4) homogeneous, sterilization, can.
5. method according to claim 4 is characterized in that, in step 3), the ratio of mixed liquor and acid solution is 3: 1.
6. method according to claim 4 is characterized in that, the feed liquid that contains the acidic milk drink of fruit vinegar is preheating to 50～70 ℃, carries out homogeneous then, and homogenization pressure is 15～25MPa, and temperature is 50～70 ℃.
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Cited By (6)
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| CN102960803A (en) * | 2012-11-29 | 2013-03-13 | 兰凤龙 | Healthy fruit vinegar beverage and preparation method thereof |
| CN104430872A (en) * | 2013-09-22 | 2015-03-25 | 河南工业大学 | Perilla yogurt beverage and preparation method thereof |
| CN105558057A (en) * | 2016-02-02 | 2016-05-11 | 安徽杜贝斯特食品工业有限公司 | Prepared milk containing beverage and preparation method thereof |
| CN107114475A (en) * | 2017-04-21 | 2017-09-01 | 蚌埠市和平乳业有限责任公司 | A kind of production method of brown rice milk |
| CN107427058A (en) * | 2015-01-29 | 2017-12-01 | 株式会社明治 | Muscle synthesis accelerant |
| CN107960474A (en) * | 2017-12-20 | 2018-04-27 | 光明乳业股份有限公司 | A kind of acid modulation breast containing citric acid and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960803A (en) * | 2012-11-29 | 2013-03-13 | 兰凤龙 | Healthy fruit vinegar beverage and preparation method thereof |
| CN104430872A (en) * | 2013-09-22 | 2015-03-25 | 河南工业大学 | Perilla yogurt beverage and preparation method thereof |
| CN107427058A (en) * | 2015-01-29 | 2017-12-01 | 株式会社明治 | Muscle synthesis accelerant |
| CN105558057A (en) * | 2016-02-02 | 2016-05-11 | 安徽杜贝斯特食品工业有限公司 | Prepared milk containing beverage and preparation method thereof |
| CN107114475A (en) * | 2017-04-21 | 2017-09-01 | 蚌埠市和平乳业有限责任公司 | A kind of production method of brown rice milk |
| CN107960474A (en) * | 2017-12-20 | 2018-04-27 | 光明乳业股份有限公司 | A kind of acid modulation breast containing citric acid and preparation method thereof |
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|---|---|
| CN101904354B (en) | 2012-12-12 |
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