CN105660875A - Lipase enzymolysis product, milk as well as preparation method and application of lipase enzymolysis product - Google Patents
Lipase enzymolysis product, milk as well as preparation method and application of lipase enzymolysis product Download PDFInfo
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- CN105660875A CN105660875A CN201610074238.8A CN201610074238A CN105660875A CN 105660875 A CN105660875 A CN 105660875A CN 201610074238 A CN201610074238 A CN 201610074238A CN 105660875 A CN105660875 A CN 105660875A
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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
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
- A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
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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
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
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Abstract
The invention discloses a lipase enzymolysis product and a preparation method thereof. The method comprises the following steps: lipase is mixed with sterilized light cream; 2), the mixture obtained in the step 1) is stirred at a constant temperature or oscillated and mixed at the temperature of 35-50 DEG C for enzymolysis; 3), thermal treatment for enzyme deactivation is performed. The invention further discloses an application of the lipase enzymolysis product in preparation of milk as well as the milk and a preparation method of the milk. The milk comprises the lipase enzymolysis product and raw material milk; the preparation method comprises the following steps: (1), the lipase enzymolysis product is mixed with the raw material milk; (2), a pure or fresh milk processing process is performed. The milk has a fragrant and mellow taste and integrates nutrition and flavor on the premise that no essence is added.
Description
The application is application number is CN201110234829.4, the applying date: on 08 16th, 2011, and denomination of invention is the divisional application of " lipase hydrolysis products and milk and preparation method thereof and purposes " patent application.
Technical field
The present invention relates to field of milk, particularly to a kind of lipase hydrolysis products and preparation method thereof, purposes, particularly relate to a kind of milk and preparation method thereof.
Background technology
Pure, fresh milk in the market are made up of 100% milk, without any additive and nutrition enhancer, farthest play the nutritive effect of milk itself, but the impact due to aspects such as process for sterilizing, the taste abnormal smells from the patient of milk all can be subject to destruction in various degree so that it is fragrance is light, mouthfeel is full not, particularly lowfat milk, owing to fat reduces, the milk that more seems is not enough. And consumer compares repulsion to adding edible essence product. Therefore, seek a kind of non-interpolation edible essence and method pure, fresh milk mouthfeel can be improved, produce a kind of milk taking into account nutrition and taste, there is practical significance.
Summary of the invention
The technical problem to be solved is to overcome the defect that existing milk fragrance is light, mouthfeel is not full, need to add essence, provide a kind of lipase hydrolysis products and preparation method thereof, purposes, and provide a kind of milk and manufacture method thereof, under the premise without any essence, pure, fresh milk is made to have aromatic mouthfeel, take into account its nutrition and taste, make consumer feel at ease to eat.
The present invention solves above-mentioned technical problem by the following technical programs.
The preparation method that the invention provides a kind of lipase hydrolysis products, it comprises the steps:
1) lipase and the rare butter of sterilizing are mixed to get mixture; Wherein said lipase accounts for the 0.1%～1.0% of described mixture quality; Described lipase is any one in lipase A, lipase B, lipase C, lipase D, lipase E, lipase F and lipase G;
2) under the hydrolysis temperature of 35～50 DEG C, by step 1) stirring of the mixture of gained or concussion, carry out enzyme digestion reaction simultaneously; The described enzyme digestion reaction time is 4～8h; It is preferred that the pH value of lipase hydrolysis products is 5.1～6.5 when described enzyme digestion reaction terminates;
3) heat treatment enzyme denaturing.
Step 1) described in the rare butter of sterilizing refer to rare butter rare butter of sterilizing of obtaining after conventional sterilant processes, the condition of described sterilization treatment is generally: sterilising temp is 95～135 DEG C, and sterilization time is 4～900s; The fat content of described rare butter is 36～40%, and pH value is 6.5～7.5, its be usually by raw material milk be performing centrifugal separation on machine separate obtain. Isolated rare butter time in the present invention preferably by production defatted milk. Wherein, the same routine techniques of described raw material milk, refer to from the natural mammal gland secretion that healthy cattle body Normal breast is forced down.
Step 2) described in stirring speed be preferably 60～250r/min; The speed of described concussion is preferably 60～250r/min.
Step 3) described in heat treatment enzyme denaturing be the ordinary skill in the art, refer generally at 80～95 DEG C insulation 5～30min; It is preferred that be incubated 5～15min at 90～95 DEG C.
Wherein, described lipase be Short-Chain Fatty Acids in butter oil is had more specific, through safety evaluation, and commercial lipase, the enzyme activity of described lipase is 250～80000LU/g; The hydrolysis temperature of described lipase is 35～50 DEG C, and described lipase A～G is provided by DSM (China) company limited.
Present invention also offers a kind of lipase hydrolysis products prepared by said method.
Wherein, described lipase hydrolysis products, it is cooled to less than 7 DEG C preservations, can be used for batches of products on the same day and produce.
Present invention also offers the application in preparing milk of a kind of lipase hydrolysis products.
Present invention also offers a kind of milk, it includes lipase hydrolysis products and raw material milk; Wherein, described lipase hydrolysis products accounts for the 0.05%～0.5% of described milk volume.
In a better embodiment of the present invention, described milk does not comprise edible essence.
Wherein, described raw material milk, with conventional, refers to from the natural mammal gland secretion that healthy cattle body Normal breast is forced down; It is preferred that described raw material milk refers to through pretreated raw material milk.
Described preprocess method is to the conventional treatment method of raw material milk before processing in this area, generally comprises vacuum outgas. It is preferred that degerming and/or standardization also can be centrifuged before vacuum outgas, it is also may pass through ungrease treatment after vacuum-degassing, such as the ungrease treatment of 50% or 90%. Described bactofugation refers to, the extra process carried out at the beginning of milk is processed, raw material milk particular for inferior quality, the raw material milk that such as antibacterial is more, somatic number is more, utilize some bacterial densities bigger than milk, such as the spore bacteria of thermostability, by these antibacterials in centrifugal force separate milk, generally selection bactofugeur completes; Described standardization refers to, in order to ensure the index stable and consistent such as the protein of each batch of product, fat, in the scope that alimentary codex allows, these indexs are adjusted, can pass through additionally to add or remove a certain material, or concentration or diluted milk make mentioned component be in standard the content range of regulation; Described vacuum outgas refers to the abnormal flavour such as the air removed in milk, and ensiling taste.
Wherein, described milk is any one in fresh milk, plain chocolate and defatted milk.
The preparation method that present invention also offers a kind of milk, it comprises the steps:
1. described lipase hydrolysis products is mixed with described raw material milk;
2. pure or fresh milk processing technique.
Wherein, described lipase hydrolysis products accounts for the 0.05%～0.5% of the volume of described milk.
Wherein, the described pure or same ordinary skill in the art of fresh milk processing technique, it is generally standardization, homogenizing, sterilization and cooling technique. Described standardization is with the normalization condition of this area routine; Described homogenizing is with the processing condition of this area routine, and the temperature of described homogenizing is preferably 65～75 DEG C, and the pressure of described homogenizing is preferably 18～20Mpa; Described sterilization is with the sterilization conditions of this area routine, such as pasteurize process or high-temperature sterilization treatment, it is preferred that process for pasteurize; The temperature of described cooling is preferably 2～6 DEG C.
With conventional, the final dairy product that the present invention produces requires cool to less than 7 DEG C, and fill is produced.
In the present invention, above-mentioned optimum condition meet on the basis of this area general knowledge can combination in any, obtain each preferred embodiment of the present invention.
The raw material of the present invention and reagent are all commercially.
The actively progressive effect of the present invention is in that:
1, it is added without any food additive, the local flavor shortcoming of skimmed milk can be made up, improve the aromatic mouthfeel of common rich milk. Make consumer while meeting nutrition and special demand, obtain the enjoyment of mouthfeel and the sense of taste.
2, for producing the rare butter produced in skimmed milk process, new purposes is added.
3, the increase of the rare butter link of enzymolysis, the control of stable enzymatic hydrolysate, is another innovation and the progress of common pure, fresh milk production technology.
4, promote the development of enzyme preparation industry, expand the application in milk of the food enzyme.
Accompanying drawing illustrates:
Fig. 1 is the process chart of the present invention.
Detailed description of the invention
Further illustrate the present invention by embodiment below, but therefore do not limit the present invention among described scope of embodiments. Wherein the processing step in each embodiment is referring to Fig. 1.
In following embodiment, raw materials used source is:
Lipase A～G: DSM (China) company limited;
Rare butter: producing the isolated rare butter of skimmed milk, fat content 36～40%, pH value is 6.5～7.5, Shanghai Bright Dairy & Food Co., Ltd.'s milk two factory.
Embodiment 1
Processing step is as follows:
1, rare butter sterilizing: fat content 40%, sterilising temp 135 DEG C, sterilization time 4s, pH6.83, it is cooled to 40 DEG C.
2, enzyme activity is that the lipase A of 8000LU/g butter rare with the sterilizing of step 1 gained mixes, and wherein lipase A accounts for the 1% of mixture quality.
3, concussion enzymolysis: 40 DEG C, shakes speed 180rpm, response time 5h, terminal pH5.40.
4, the inactivation of enzyme: be incubated 15min at 90 DEG C.
5, lipase hydrolysis products mixes with pretreated raw material milk, and wherein lipase hydrolysis products accounts for the 0.2% of volume of mixture, and wherein pretreated raw material milk index is: protein >=2.9%, fat >=3.1%.
6, enter in pure or fresh milk processing technique: standardization → homogenizing → sterilization → cooling. Mixture after normalized is homogenizing, homogenization pressure 18Mpa at 65 DEG C, is cooled to 2 DEG C after pasteurize processes.
The finished product mouthfeel thus obtained is full, and butter sense strengthens.
Embodiment 2
Processing step is as follows:
1, rare butter sterilizing: fat content 40%, sterilising temp 135 DEG C, sterilization time 4s, pH6.83, it is cooled to 45 DEG C.
2, enzyme activity is that the lipase B of 80000LU/g butter rare with the sterilizing of step 1 gained mixes, and wherein lipase B accounts for the 0.1% of mixture quality.
3, stirring enzymolysis, 50 DEG C, mixing speed 60rpm, response time 4h, terminal pH5.20.
4, the inactivation of enzyme: be incubated 25min at 85 DEG C.
5, lipase hydrolysis products mixes with pretreated raw material milk, and wherein lipase hydrolysis products accounts for the 0.1% of volume of mixture, and wherein pretreated raw material milk index is: protein >=2.9%, fat >=3.1%.
6, enter in pure or fresh milk processing technique: standardization → homogenizing → sterilization → cooling. Mixture after normalized is homogenizing at 75 DEG C, homogenization pressure 20Mpa, is cooled to 6 DEG C after high-temperature sterilization treatment.
The finished product head perfume (or spice) thus obtained strengthens, and is rich in freshness.
Embodiment 3
Processing step is as follows:
1, rare butter sterilizing: fat content 38%, sterilising temp 120 DEG C, sterilization time 15s, pH6.74, it is cooled to 35 DEG C.
2, enzyme activity is that the lipase C of 24000LU/g butter rare with the sterilizing of step 1 gained mixes, and wherein lipase C accounts for the 0.2% of mixture quality.
3, stirring enzymolysis, 45 DEG C, mixing speed 80rpm, response time 8h, terminal pH5.10.
4, the inactivation of enzyme: be incubated 30min at 80 DEG C.
5, lipase hydrolysis products mixes with pretreated raw material milk, and wherein lipase hydrolysis products accounts for the 0.05% of volume of mixture, and wherein pretreated raw material milk index is: protein >=2.9%, fat >=3.1%.
6, enter in pure or fresh milk processing technique: standardization → homogenizing → sterilization → cooling. Mixture after normalized is homogenizing at 70 DEG C, homogenization pressure 19Mpa, is cooled to 4 DEG C after pasteurize processes.
The finished product butter sense thus obtained strengthens, and aftertaste is long.
Embodiment 4
Processing step is as follows:
1, rare butter sterilizing: fat content 36%, sterilising temp 98 DEG C, sterilization time 900s, pH6.60, it is cooled to 45 DEG C.
2, enzyme activity is that the lipase D of 15000LU/g butter rare with the sterilizing of step 1 gained mixes, and wherein lipase D accounts for the 0.15% of mixture quality.
3, concussion enzymolysis, shakes speed 200rpm, response time 5h, terminal pH5.23 by 45 DEG C.
4, the inactivation of enzyme: be incubated 5min at 95 DEG C.
5, lipase hydrolysis products mixes with pretreated raw material milk, and wherein lipase hydrolysis products accounts for the 0.15% of volume of mixture, and wherein pretreated raw material milk index is: protein >=2.9%, fat >=3.1%.
6, enter in pure or fresh milk processing technique: standardization → homogenizing → sterilization → cooling. Mixture after normalized is homogenizing at 65 DEG C, and homogenization pressure 20Mpa, through pasteurize place
4 DEG C it are cooled to after reason.
The finished product head thus obtained is fragrant all has enhancing with mouthfeel.
Embodiment 5
Processing step is as follows:
1, rare butter sterilizing: fat content 39%, sterilising temp 135 DEG C, sterilization time 4s, pH7.0, it is cooled to 40 DEG C.
2, enzyme activity is that the lipase E of 250LU/g butter rare with the sterilizing of step 1 gained mixes, and wherein lipase E accounts for the 0.1% of mixture quality.
3, stirring enzymolysis, 35 DEG C, mixing speed 60rpm, response time 4h, terminal pH6.5.
4, the inactivation of enzyme: be incubated 30min at 80 DEG C.
5, lipase hydrolysis products mixes with pretreated raw material milk, and wherein lipase hydrolysis products accounts for the 0.1% of volume of mixture, and wherein pretreated raw material milk index is: protein >=2.9%, fat >=3.1%.
6, enter in pure or fresh milk processing technique: standardization → homogenizing → sterilization → cooling. Mixture after normalized is homogenizing at 75 DEG C, homogenization pressure 20Mpa, is cooled to 6 DEG C after pasteurize processes.
The finished product thus obtained increases head perfume and freshness.
Embodiment 6
Processing step is as follows:
1, rare butter sterilizing: fat content 40%, sterilising temp 135 DEG C, sterilization time 4s, pH6.80, it is cooled to 40 DEG C.
2, enzyme activity is that the lipase F of 250LU/g butter rare with the sterilizing of step 1 gained mixes, and wherein lipase F accounts for the 0.2% of mixture quality.
3, concussion enzymolysis, shakes speed 180rpm, response time 5h, terminal pH5.56 by 40 DEG C.
4, the inactivation of enzyme: be incubated 15min at 90 DEG C.
5, lipase hydrolysis products mixes with the raw material milk of defat after pretreatment 50%, and wherein lipase hydrolysis products accounts for the 0.1% of volume of mixture, and wherein the raw material milk index of defat 50% is: protein >=2.9%, fat≤1.5%.
6, enter in pure or fresh defatted milk processing technique: standardization → homogenizing → sterilization → cooling. Mixture after normalized is homogenizing at 70 DEG C, homogenization pressure 20Mpa, is cooled to 2 DEG C after pasteurize processes.
The mouthfeel that the finished product thus obtained well compensate for skimmed milk is not enough, increases head fragrant.
Embodiment 7
Processing step is as follows:
1, rare butter sterilizing: fat content 40%, sterilising temp 135 DEG C, sterilization time 4s, pH7.11, it is cooled to 40 DEG C.
2, enzyme activity is that the lipase G of 20000LU/g butter rare with the sterilizing of step 1 gained mixes, and wherein lipase G accounts for the 0.5% of mixture quality.
3, concussion enzymolysis, shakes speed 200rpm, response time 4h, terminal pH5.79 by 40 DEG C.
4, the inactivation of enzyme: be incubated 15min at 90 DEG C.
5, lipase hydrolysis products mixes with the raw material milk of defat after pretreatment 90%, and wherein lipase hydrolysis products accounts for the 0.5% of volume of mixture, and wherein the raw material milk index of defat 90% is: protein >=2.9%, fat≤0.5%.
6, enter in pure or fresh defatted milk processing technique: standardization → homogenizing → sterilizing or sterilization → cooling. Mixture after normalized is homogenizing at 75 DEG C, homogenization pressure 18Mpa, is cooled to 6 DEG C after high-temperature sterilization treatment.
The mouthfeel that the finished product thus obtained well compensate for skimmed milk is not enough, increases its butter sense.
Effect example 1
The finished product adding enzymatic hydrolysate is carried out sensory test according to GB/T14454.2-2008, evaluation of odors result fraction representation (full marks are 40 points), select pure (39.1 points～40.0 points), purer (36.0 points～39.0 points), can (32.0 points～35.9 points), still can (28.0 points～31.9 points), pass (24.0 points～27.9 points) and fail (less than 24.0 points) state. Thus, the mark that finished product obtains all is not less than 36.0 points (referring to table 1). Through sensory evaluation, unanimously think that finished product is with rich flavor, mouthfeel is full, milk strong oil feel, aftertaste true and long.
Dairy food-like flavour affects the fatty acid that bigger fatty acid material is C4～C12, and they have higher fragrance contribution degree, additionally, the fragrance of heated milk is had significant contribution by methyl ketone, diacetyl and lactone compound. Volatile flavor substance in milk obtained by above-described embodiment 1～7 and free fatty are measured by the present invention, it is shown that the fatty acid of C4～C12 is apparently higher than ordinary milk. The total content of characteristic flavor on basis thing also has bigger growth compared with natural milk fat. After butterfat enzymolysis, characteristic flavor on basis thing accounts for the content of general volatile material is 69.02%, more more than 51.25% growth of characteristic flavor on basis thing content before enzymolysis.
Therefore, the milk prepared by the present invention, no matter from sensory evaluation or theoretical values, all prove there is obvious flavouring effect, pure, fresh milk can be made to have aromatic mouthfeel.
Table 1 finished product subjective appreciation mark
| Sample | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 | Embodiment 7 |
| Mark | 37.8 | 39.0 | 38.8 | 37.5 | 36.0 | 38.5 | 39.0 |
Claims (10)
1. a milk, it is characterised in that it is made up of lipase hydrolysis products and raw material milk, described lipase hydrolysis products accounts for the 0.05%～0.5% of described milk volume;
Described lipase hydrolysis products is prepared by following preparation method:
1) lipase and the rare butter of sterilizing are mixed to get mixture; Wherein said lipase accounts for the 0.1%～1.0% of described mixture quality; The enzyme activity of described lipase is 250～80000LU/g, and the hydrolysis temperature of described lipase is 35～50 DEG C; Described lipase is any one in lipase A, lipase B, lipase C, lipase D, lipase E, lipase F and lipase G, and described lipase A～G is provided by Co., Ltd in DSM; Step 1) described in the sterilising conditions of the rare butter of sterilizing be sterilising temp 95～135 DEG C, sterilization time 4～900s; The fat content of described rare butter is 36～40%, and pH value is 6.5～7.5;
2) under the hydrolysis temperature of 35～50 DEG C, by step 1) stirring of the mixture of gained or concussion, carry out enzyme digestion reaction simultaneously; The described enzyme digestion reaction time is 4～8h; When described enzyme digestion reaction terminates, the pH value of lipase hydrolysis products is 5.1～6.5; Step 2) described in stirring speed be 60～250r/min; The speed of described concussion is 60～250r/min;
3) heat treatment enzyme denaturing.
2. milk as claimed in claim 1, it is characterised in that step 1) described in sterilizing rare butter isolated rare butter when be by production defatted milk; Step 3) described in heat treatment enzyme denaturing be at 80～95 DEG C insulation 5～30min.
3. milk as claimed in claim 2, it is characterised in that step 3) described in heat treatment enzyme denaturing be at 90～95 DEG C, be incubated 5～15min.
4. the milk as described in any one of claims 1 to 3, it is characterised in that described raw material milk is through pretreated raw material milk; Described preprocess method includes vacuum outgas.
5. milk as claimed in claim 4, it is characterised in that described preprocess method, for carry out bactofugation and/or standardization before described vacuum outgas, carries out ungrease treatment after described vacuum outgas.
6. the milk as described in any one of claims 1 to 3, it is characterised in that described milk is any one in fresh milk, plain chocolate and defatted milk.
7. the preparation method of the milk as described in any one of claim 1～6, it is characterised in that it comprises the steps:
1. lipase hydrolysis products is mixed with raw material milk;
2. pure or fresh milk processing technique;
Described lipase hydrolysis products is prepared by following preparation method:
1) lipase and the rare butter of sterilizing are mixed to get mixture; Wherein said lipase accounts for the 0.1%～1.0% of described mixture quality; The enzyme activity of described lipase is 250～80000LU/g, and the hydrolysis temperature of described lipase is 35～50 DEG C; Described lipase is any one in lipase A, lipase B, lipase C, lipase D, lipase E, lipase F and lipase G, and described lipase A～G is provided by Co., Ltd in DSM; Step 1) described in the sterilising conditions of the rare butter of sterilizing be sterilising temp 95～135 DEG C, sterilization time 4～900s;The fat content of described rare butter is 36～40%, and pH value is 6.5～7.5;
2) under the hydrolysis temperature of 35～50 DEG C, by step 1) stirring of the mixture of gained or concussion, carry out enzyme digestion reaction simultaneously; The described enzyme digestion reaction time is 4～8h; When described enzyme digestion reaction terminates, the pH value of lipase hydrolysis products is 5.1～6.5; Step 2) described in stirring speed be 60～250r/min; The speed of described concussion is 60～250r/min;
3) heat treatment enzyme denaturing.
8. preparation method as claimed in claim 7, it is characterised in that step 1) described in sterilizing rare butter isolated rare butter when be by production defatted milk; Step 3) described in heat treatment enzyme denaturing be at 80～95 DEG C insulation 5～30min.
9. preparation method as claimed in claim 7, it is characterised in that described raw material milk is through pretreated raw material milk; Described preprocess method includes vacuum outgas.
10. preparation method as claimed in claim 7, it is characterised in that described pure or fresh milk processing technique is standardization, homogenizing, sterilization and cooling technique; The temperature of described homogenizing is 65～75 DEG C, and the pressure of described homogenizing is 18～20Mpa; Described sterilization is pasteurize process or high-temperature sterilization treatment; The temperature of described cooling is 2～6 DEG C.
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| CN106858703A (en) * | 2017-02-15 | 2017-06-20 | 深圳瀚星翔科技有限公司 | Tobacco juice for electronic smoke and electronic cigarette with milk odor type |
| CN107410497A (en) * | 2017-02-10 | 2017-12-01 | 浙江李子园食品股份有限公司 | A kind of sweet milk and preparation method thereof |
| CN111743004A (en) * | 2020-07-07 | 2020-10-09 | 甘肃华羚乳品股份有限公司 | Instant whole yak milk powder and preparation method thereof |
| CN111743008A (en) * | 2020-07-07 | 2020-10-09 | 甘肃华羚乳品股份有限公司 | Pure Xiangba's bactericidal yak milk and preparation method thereof |
| CN115777791A (en) * | 2022-12-30 | 2023-03-14 | 光明乳业股份有限公司 | Fat enzymolysis product, preparation method and application thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410497A (en) * | 2017-02-10 | 2017-12-01 | 浙江李子园食品股份有限公司 | A kind of sweet milk and preparation method thereof |
| CN106858703A (en) * | 2017-02-15 | 2017-06-20 | 深圳瀚星翔科技有限公司 | Tobacco juice for electronic smoke and electronic cigarette with milk odor type |
| CN111743004A (en) * | 2020-07-07 | 2020-10-09 | 甘肃华羚乳品股份有限公司 | Instant whole yak milk powder and preparation method thereof |
| CN111743008A (en) * | 2020-07-07 | 2020-10-09 | 甘肃华羚乳品股份有限公司 | Pure Xiangba's bactericidal yak milk and preparation method thereof |
| CN115777791A (en) * | 2022-12-30 | 2023-03-14 | 光明乳业股份有限公司 | Fat enzymolysis product, preparation method and application thereof |
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