CN106234582A - A kind of utilize Lactose enzyme Yoghourt improving structural state and preparation method thereof - Google Patents
A kind of utilize Lactose enzyme Yoghourt improving structural state and preparation method thereof Download PDFInfo
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- CN106234582A CN106234582A CN201610605312.4A CN201610605312A CN106234582A CN 106234582 A CN106234582 A CN 106234582A CN 201610605312 A CN201610605312 A CN 201610605312A CN 106234582 A CN106234582 A CN 106234582A
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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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
- A23C9/1206—Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase
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Abstract
The present invention relates to a kind of utilize Lactose enzyme Yoghourt improving structural state and preparation method thereof.The invention provides the method for preparing sour milk that a kind of structural state improves.Its preparation method includes preparing fermentation raw material, adds leaven and Lactose enzyme is fermented, cool down fill.Preparation fermentation raw material includes being mixed to form fresh milk or milk powder etc. liquid fermentation raw material.Leaven is lactobacillus leaven.Lactose enzyme can hydrolyze lactose, the lactose reducing or eliminating in raw material, and can improve milk product organizational structure.By adding Lactose enzyme, not only can prepare Low lactose milk or free from lactose Yoghourt, be beneficial to digest and assimilate, it is also possible to improve sugariness and improve the organizational structure of Yoghourt, and then reduce the sugared consumption for improving Yoghourt organizational structure, reach to subtract the purpose of sugar.
Description
Technical field
The invention belongs to field of diary industry.The invention provides the method for preparing sour milk that a kind of structural state improves.
Its preparation method includes preparing fermentation raw material, adds leaven and Lactose enzyme is fermented, cool down fill.Preparation fermentation raw material bag
Include and fresh milk or milk powder etc. are mixed to form liquid fermentation raw material.Leaven is lactobacillus leaven.Lactose enzyme can hydrolyze breast
Sugar, the lactose reducing or eliminating in raw material, and milk product organizational structure can be improved.The invention provides a kind of structural state
The Yoghourt improved.The invention provides Low lactose milk or free from lactose Yoghourt that a kind of structural state improves.By adding Lactose enzyme,
Not only can prepare Low lactose milk or free from lactose Yoghourt, be beneficial to digest and assimilate, it is also possible to improve sugariness and improve the tissue of Yoghourt
Structure, and then reduce the sugared consumption for improving Yoghourt organizational structure, reach to subtract the purpose of sugar.
Background technology
The nutritive value of milk product is admitted by consumer, and wherein fermented dairy product is not only consumer and brings guaranteed milk albumen
Matter, additionally provides a large amount of Lactobacillus, is deeply liked by consumer.
But there is one in dairy milk starting material and be called the material of " lactose ", lactose has to pass through one in human body and is called " breast
Carbohydrase " substance decomposition after, just can be absorbed by the body utilization.In crowd there is lactose intolerance phenomenon in some people, is
Because its internal shortage Lactose enzyme, lactose can not fully be digested hydrolysis, drinks the milk product containing lactose and will cause non-
Infectious diarrhea.The individual main performance of lactose intolerance is to occur abdominal tension, borborygmus, stomachache, aerofluxus, diarrhoea and complete after drink milk
The features such as body weakness.So, exploitation Low lactose milk or free from lactose Yoghourt are focuses in recent years.
Meanwhile, the most most high-protein yoghourt goods are mainly by using milk powder reduce or pass through
Adding exogenous proteins such as Evamilk albumen, lactalbumin etc. to increase percent protein, even some low protein yoghourt is the most complete
Prepared by milk powder reduction, but the use of blockmilk or albumen often can bring powder sense to Yoghourt products, affects yoghourt-flavored,
Do not accepted by consumer.And in order to obtain the Yoghourt of preferable organizational structure, yogurt-maker have to add substantial amounts of sugar and
Stabilizer, and this is not inconsistent with consumer's low sugar in recent years or the demand without adding.Therefore, acid is improved in the urgent need to one
Milk matter structure is provided simultaneously with again subtracting product or the method for sugar effect.
Chinese patent application 201310642049.2 (publication date on June 3rd, 2015, publication number CN104663887A) is open
A kind of Low lactose milk normal-temperature yoghourt and preparation method thereof.Raw material forms: milk 900-950 weight portion, leaven 200-400U, breast
Carbohydrase 0.2-0.5 weight portion, white sugar 40-85 weight portion, stabilizer 10-30 weight portion and water surplus.Preparation method include with
Lower step, (1) uses the bactofugation combination with UHT sterilization to milk sterilizing；(2) Milk During Heating after above-mentioned sterilizing is arrived
55-60 DEG C, mix under high velocity agitation 15-20 minute with white sugar, stabilizer and obtain the base material that ferments, supply moisture, the most right
Fermentation base material carries out the sterilization treatment before full homogenizing process and fermentation；(3) leaven, Lactose enzyme are put into above-mentioned fermentation base material
Carry out fermenting, breakdown of emulsion fermentation, cooling are turned over cylinder, are obtained fermentation liquid；(4) fermentation liquid obtained above is carried out pasteurization, cooling；
(5) sterile filling, obtains described Low lactose milk normal-temperature yoghourt；Wherein Lactose enzyme is added together with leaven.
Chinese patent 201210266661.X (April 8 2015 day for announcing, notification number CN103564045B) discloses one
Plant low-lactose long-shelf life yoghourt and preparation method thereof.Raw material is: milk 60 to 98.9 weight portion, emulsifying agent 0.01 to 0.5 weight
Amount part, thickening agent 3 to 14 weight portion and sugar 7 to 12 weight portions；And emulsifying agent is sucrose fatty acid ester, glyceryl monostearate fat
The combination of one or more in acid esters, sodium stearoyl lactate and glycerol distearate；Thickening agent be pectin, Sodium Caseinate,
One or several combination in agar, gelatin, modified starch, gellan gum, propylene glycol alginate, xanthan gum.Preparation side
Method includes: emulsifying agent, thickening agent and sugar are added in milk by a., and mixed dissolution obtains mixed material；B. mixed material is carried out
Homogenizing, obtains material after homogenizing；C. carry out material after homogenizing sterilizing for the first time, obtain sterilized material for the first time；D. to
Adding leaven in sterilized material, ferment, ferment, the temperature of fermentation is 36-41 DEG C, thing after being fermented
Material；E. material after fermentation is carried out second time to sterilize.Adding Lactose enzyme while leaven, the consumption of Lactose enzyme is every liter of cattle
Milk uses 1500 to 3000NLU.
Chinese patent application 201510485822.8 (publication number CN105010530A, publication date on November 4th, 2015) is public
Open a kind of additive-free high-protein yoghourt and preparation method thereof.The method raw material includes raw milk, dilute butter, leaven and breast
Carbohydrase, its step includes: raw milk 40-50 DEG C of defat, is concentrated after microfiltration is degerming, then mixes with dilute butter, make albumen by (1)
Matter content is 4%-6%, and fat content is 4-7%, then homogenizing, 90-95 DEG C of heat treatment 5-10 minute, is cooled to 38-45 DEG C；
(2) add 100-200U/1000kg leaven and 1000-3000NLU/L Lactose enzyme, stir 5-10min, be warming up to 38-45 DEG C
Fill；(3) 38-45 DEG C of fermentation stops to pH value 4.4-4.55,2-6 DEG C of cold preservation after-ripening 12-24h and get final product.
The structural state of Yoghourt is an important indicator.Need to study the influence factor of structural state, ability on producing
Prepare the Yoghourt of higher quality, meet the needs that consumer is growing.The present inventor is on the basis concentrated on studies
On, it is provided that how to prepare the new method of high-quality Yoghourt, thus prepare the Yoghourt that structural state is excellent, meet consumer
The product needed of more high-quality.
Summary of the invention
The invention provides the Yoghourt that a kind of structural state improves, it is characterised in that: in fermentation, use Lactose enzyme.
In the Yoghourt preparation that the structural state of the present invention improves, first prepare fermentation raw material, by Lactose enzyme and leaven one
Rise and add in fermentation raw material.Fermentation raw material is selected from milk powder reconstituted milk, fresh milk or their mixture.
The using dosage of Lactose enzyme is 1000-5000NLU/L, preferably 2000NLU/L to 5000NLU/L.
Leaven is lactic acid bacteria.Leaven is selected from bifidobacterium adolescentis, animal bifidobacteria, bifidobacterium bifidum, short double
Discrimination bacillus, bifidobacteria infantis, bifidobacterium longum；Bacillus acidophilus, lactobacillus casei, Lactobacillus crispatus, Deshi Lactobacillus are protected
Add Leah subspecies, Lactobacillus delbrueckii subsp. lactis, Lactobacillus fermenti, Lactobacillus gasseri, lactobacillus helveticus, Lactobacillus johnsonii, Yue Shi
Lactobacillus, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus reuteri, lactobacillus rhamnosus, Lactobacillus salivarius, rice wine breast bar
Bacterium；Streptococcus thermophilus；Lactococcus lactis subsp.lactis, lactococcus lactis subsp.cremoris, lactococcus lactis biacetyl subspecies；Propanoic acid
Bacillus P. freudenreichii ssp subspecies, product propionibacterium acide-propionici；Bright beading coccus leuconostoc mesenteroides subsp mesenteroides；Equine this
Kluyveromyces；Pediococcus acidilactici and Pediococcus pentosaceus.
In the Yoghourt that the structural state of the present invention improves, further containing profitable probliotics.
The present invention is also used for improving the purposes of the structural state of Yoghourt about Lactose enzyme.
Invention involved by the application is described below in detail.
The present invention provides a kind of Yoghourt, what it used prepare raw material is fresh milk, whole milk powder, the one of defatted milk powder,
Two kinds or three kinds.Fresh sheep milk etc. can also be used to prepare the Yoghourt of the present invention from the milk supply material of sheep.Preparing raw material is must
Palpus composition, as required, selects to use.
The dispensing that can use includes lactalbumin powder, Evamilk albumen, sweeting agent, stabilizer, thickening agent, emulsifying
Agent, dilute butter etc..
Sweeting agent can be sugar, Mel, condensed milk etc..Sugar alcohol, xylitol, aspartame, acesulfame-K, trichlorine can also be used
Sucrose etc..Typical sugar is white sugar.
Stabilizer, thickening agent and emulsifying agent should meet the requirement of GB2760-2011, such as pectin, modified starch, agar,
Gellan gum, monoglyceride etc., can be single a kind of stabilizer and thickening agent, it is also possible to is several stabilizer and thickening agent is compounding makes
With.
Dispensing can carry out selecting to add as required.
Protein content in the Yoghourt that the present invention provides can be 2.3%-8%.Therefore, the Yoghourt of the present invention can be
High-protein yoghourt, such as, the high-protein yoghourt of protein content 8%；Can also be low protein yoghourt, such as, protein content
The low protein yoghourt of 2.3%；Can also be middle protein yoghourt, such as, the middle protein yoghourt of protein content 5%.Preferably, originally
The Yoghourt that invention provides is low protein yoghourt.
Fat content in Yoghourt of the present invention can be nature content, or can also be by being added to Row sum-equal matrix.
The Yoghourt of the present invention can be coagulating type or agitating type.
In prepared by the Yoghourt of the present invention, need to use leaven and Lactose enzyme.
Lactose enzyme addition scope is 2000NLU/L to 5000NLU/L.
The Yoghourt that the present invention provides can be high protein solidification type yoghourt, it is also possible to is low protein coagulation type Yoghourt, also may be used
To be middle protein coagulation type Yoghourt.It is of course also possible to be high protein stirred yoghurt, low albumen stirred yoghurt, it is also possible to be
Middle albumen stirred yoghurt.
In Yoghourt of the present invention, probiotic bacteria can be added, it is also possible to without probiotic bacteria.
In the present invention, leaven is lactic acid bacteria, the kind of lactic acid bacteria should meet ministry of Health of China promulgate can be used for eat
The strain list of product, such as bifidobacterium adolescentis, animal bifidobacteria (the breast bifid of Bifidobacterium (Bifidobacterium)
Bacillus), bifidobacterium bifidum, bifidobacterium breve, bifidobacteria infantis, bifidobacterium longum；Lactobacillus (Lactobacillus)
Bacillus acidophilus, lactobacillus casei, Lactobacillus crispatus, lactobacillus delbruockii subspecies bulgaricus, Lactobacillus delbrueckii subsp. lactis, send out
Kefir milk bacillus, Lactobacillus gasseri, lactobacillus helveticus, Lactobacillus johnsonii, Lactobacillus johnsonii, Lactobacillus paracasei, Lactobacillus plantarum,
Lactobacillus reuteri, lactobacillus rhamnosus, Lactobacillus salivarius, Lactobacillus saki；Streptococcus (Streptococcus) thermophilic
Streptococcus；The Lactococcus lactis subsp.lactis of Lactococcus (Lactococcus), lactococcus lactis subsp.cremoris, Lactococcus lactis
Bacterium biacetyl subspecies；Freudenreichii freudenreichii ssp. shermanii, product propionibacterium acide-propionici；The bright beading bright beading of coccus goldbeater's skin
Bacterium goldbeater's skin subspecies；This kluyveromyces of equine；Pediococcus acidilactici, Pediococcus pentosaceus.
Embodiment
The preparation of embodiment 1 solidification type yoghourt
Raw material: fresh milk, lactalbumin powder, Evamilk albumen, whole milk powder, defatted milk powder, white sugar, stabilizer,
Thickening agent, emulsifying agent, dilute butter, lactic acid bacteria, Lactose enzyme
Solidification type yoghourt processing step
(1) fresh milk is heated to 45-50 degree, adds lactalbumin powder, Evamilk albumen, whole milk powder, defatted milk
The raw materials such as powder, white sugar, stabilizer, thickening agent, emulsifying agent, dilute butter, stirring, to being completely dissolved, is hydrated 30 minutes, makes albumen
Matter content is 2.3-8%, then heats to 60-65C, homogenizing (200/50bar), then is warmed up to 95 DEG C of heat treatments 5 minutes, cooling
To 32-45 DEG C.
(2) add 2-4U/1000kg lactobacillus leaven and 2000-3000NLU/L Lactose enzyme, stir 5-10min, keep
Temperature is 32-45 DEG C of fill；
(3) fermentation, 2-6 DEG C of cold preservation after-ripening 12-24h are stopped 32-45 DEG C of thermostatic chamber fermentation to pH value 4.4-4.6.
The preparation of embodiment 2 stirred yoghurt
Raw material: fresh milk, lactalbumin powder, Evamilk albumen, whole milk powder, defatted milk powder, white sugar, stabilizer,
Thickening agent, emulsifying agent, dilute butter, lactic acid bacteria, Lactose enzyme
Stirred yoghurt processing step
(1) fresh milk is heated to 45-50 degree, adds lactalbumin powder, Evamilk albumen, whole milk powder, defatted milk
The raw materials such as powder, white sugar, stabilizer, thickening agent, emulsifying agent, dilute butter, stirring, to being completely dissolved, is hydrated 30 minutes, makes albumen
Matter content is 2.3-8%, then heats to 60-65C, homogenizing (200/50bar), then is warmed up to 95 DEG C of heat treatments 5 minutes, cooling
To 32-45 DEG C.
(2) add 2-4U/1000kg lactobacillus leaven and 2000-3000NLU/L Lactose enzyme, stir 5-10min, keep
Temperature is 32-45 DEG C of fermentation；
(3) 32-45 DEG C of fermentation stops fermentation to pH value 4.4-4.6, stirs breakdown of emulsion, is cooled to 1025 DEG C of fills, and 2-6 DEG C cold
Hide after-ripening 12-24h.
Embodiment 3 uses whole milk powder reconstituted milk to prepare Low lactose milk short shelf-life Yoghourt
Whole milk powder is hydrated with the water of 40 DEG C, is hydrated 30 minutes；
85 DEG C of sterilizings 30 minutes；
It is cooled to 42 DEG C；
Inoculating starter also adds enzyme preparation；
Ferment to pH4.6；
Flow pumps 200rpm breakdown of emulsion, is cooled to 20 DEG C, makes Low lactose milk short shelf-life Yoghourt.
Embodiment 4 Lactose enzyme is improved Yoghourt matter structure and reduces the effect test of abnormal flavour
Test strain: (from DSM company, the place of production is the big profit of Australia to strain for FVV-122, FVV-221, YS341, BR01
Sub-)
Enzyme preparation: Lactose enzyme Maxilact LGI5000
Preparation milk substrate: add whole milk powder in 45-50 DEG C of water, be hydrated 30 to 40 minutes, it is thus achieved that reconstituted milk, record egg
White matter content 3.0%.
Recombined milk sterilizes: 95 DEG C/5 minutes.
Being cooled to 43 DEG C, inoculate FVV-122, FVV-221, BR01 respectively, strain addition is 2U/1000L milk, to often
Adding Lactose enzyme Maxilact LGI50000.04% in individual fermentation raw material, two other is without Maxilact LGI5000,
As blank.
Ferment to pH and be reduced to 4.4-4.6, stir breakdown of emulsion.
It is cooled to 20 DEG C, is dispensed in equipment for prepn. of yoghurt, puts in refrigerator.
At the 1st day, the 14th day, the 21st day, carry out sensory testing.Concentrate on slickness (matter structure) and the abnormal flavour of milk powder.
Yoghourt experimental formula, technique and product evaluation the results are shown in Table 1 and 2.Formula 1-3 is for using different strain respectively and adding
Adding Lactose enzyme, formula 4-6 is the control experiment without Lactose enzyme.Result shows, the mouthfeel of the Yoghourt after interpolation Lactose enzyme
Or organizational structure has obtained obvious improvement, and sugariness is slightly promoted, and viscosity and taste abnormal smells from the patient are not affected.
Prepared by table 1 Yoghourt sample
Table 2 Yoghourt sample is 21 days detection data under 10 DEG C of preservations
Subjective appreciation term and standard
Claims (8)
1. the Yoghourt that a structural state improves, it is characterised in that: in fermentation, use Lactose enzyme.
2. the Yoghourt that structural state as claimed in claim 1 improves, wherein Lactose enzyme adds fermentation raw material together with leaven
In.
3. the Yoghourt that structural state as claimed in claim 2 improves, wherein fermentation raw material selected from milk powder reconstituted milk, fresh milk or
Their mixture.
4. the Yoghourt that structural state as claimed in claim 2 improves, the using dosage of Lactose enzyme is 1000-5000NLU/L, excellent
Elect 2000NLU/L to 5000NLU/L as.
5. the Yoghourt that structural state as claimed in claim 2 improves, leaven is lactic acid bacteria.
6. the Yoghourt that structural state as claimed in claim 5 improves, leaven is selected from bifidobacterium adolescentis, animal bifid bar
Bacterium, bifidobacterium bifidum, bifidobacterium breve, bifidobacteria infantis, bifidobacterium longum；Bacillus acidophilus, lactobacillus casei, curling
Lactobacillus, lactobacillus delbruockii subspecies bulgaricus, Lactobacillus delbrueckii subsp. lactis, Lactobacillus fermenti, Lactobacillus gasseri, Switzerland's breast bar
Bacterium, Lactobacillus johnsonii, Lactobacillus johnsonii, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus reuteri, lactobacillus rhamnosus, saliva
Liquid lactobacillus, Lactobacillus saki；Streptococcus thermophilus；Lactococcus lactis subsp.lactis, lactococcus lactis subsp.cremoris, Lactococcus lactis
Bacterium biacetyl subspecies；Freudenreichii freudenreichii ssp. shermanii, product propionibacterium acide-propionici；The bright beading bright beading of coccus goldbeater's skin
Bacterium goldbeater's skin subspecies；This kluyveromyces of equine；Pediococcus acidilactici and Pediococcus pentosaceus.
7. the Yoghourt that structural state as claimed in claim 6 improves, further containing profitable probliotics.
8. Lactose enzyme is for improving the purposes of the structural state of Yoghourt.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108707568A (en) * | 2018-06-13 | 2018-10-26 | 河北康泰药业有限公司 | A kind of fermentation method for producing of mixing probiotics |
| CN108887382A (en) * | 2018-07-30 | 2018-11-27 | 新希望乳业股份有限公司 | A kind of lactic acid bacteria fermenting agent, probiotics drinking yoghourt and preparation method thereof |
| CN109221397A (en) * | 2018-09-30 | 2019-01-18 | 湖北澳利龙食品股份有限公司 | A kind of low-loctose yogurt drink and preparation method rich in dietary fiber |
| CN109463437A (en) * | 2018-12-27 | 2019-03-15 | 上海昊岳食品科技有限公司 | A method of shortening lactic acid bacteria lag phase in acidified milk production |
| CN109527087A (en) * | 2018-12-20 | 2019-03-29 | 杭州新希望双峰乳业有限公司 | Low fat subtracts the high-protein flavored acidified milk of sugar |
| CN109717245A (en) * | 2017-10-31 | 2019-05-07 | 内蒙古伊利实业集团股份有限公司 | Only make the probiotics fermention cream and preparation method thereof of leavening with lactobacillus acidophilus |
| CN111280253A (en) * | 2018-12-10 | 2020-06-16 | 宜昌喜旺食品有限公司 | Yoghourt composition with foaming and decorating functions, yoghourt product, preparation method and application |
| CN113519620A (en) * | 2020-04-22 | 2021-10-22 | 新希望乳业股份有限公司 | Preparation method of yoghourt and yoghourt product |
| CN113632838A (en) * | 2020-04-27 | 2021-11-12 | 河北宝益乳业股份有限公司 | Zero-lactose yoghurt and preparation method thereof |
| CN114568491A (en) * | 2020-11-30 | 2022-06-03 | 内蒙古伊利实业集团股份有限公司 | Method for improving texture of high-protein yoghourt and high-protein yoghourt |
| CN115191484A (en) * | 2021-12-29 | 2022-10-18 | 苏州福赛思生物科技有限公司 | Low-lactose yoghourt containing prebiotics and preparation method thereof |
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| WO1992002143A1 (en) * | 1990-07-30 | 1992-02-20 | The Nutrasweet Company | Reduced calorie dairy mix |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109717245A (en) * | 2017-10-31 | 2019-05-07 | 内蒙古伊利实业集团股份有限公司 | Only make the probiotics fermention cream and preparation method thereof of leavening with lactobacillus acidophilus |
| CN108707568A (en) * | 2018-06-13 | 2018-10-26 | 河北康泰药业有限公司 | A kind of fermentation method for producing of mixing probiotics |
| CN108887382A (en) * | 2018-07-30 | 2018-11-27 | 新希望乳业股份有限公司 | A kind of lactic acid bacteria fermenting agent, probiotics drinking yoghourt and preparation method thereof |
| CN109221397A (en) * | 2018-09-30 | 2019-01-18 | 湖北澳利龙食品股份有限公司 | A kind of low-loctose yogurt drink and preparation method rich in dietary fiber |
| CN111280253A (en) * | 2018-12-10 | 2020-06-16 | 宜昌喜旺食品有限公司 | Yoghourt composition with foaming and decorating functions, yoghourt product, preparation method and application |
| CN109527087A (en) * | 2018-12-20 | 2019-03-29 | 杭州新希望双峰乳业有限公司 | Low fat subtracts the high-protein flavored acidified milk of sugar |
| CN109463437A (en) * | 2018-12-27 | 2019-03-15 | 上海昊岳食品科技有限公司 | A method of shortening lactic acid bacteria lag phase in acidified milk production |
| CN113519620A (en) * | 2020-04-22 | 2021-10-22 | 新希望乳业股份有限公司 | Preparation method of yoghourt and yoghourt product |
| CN113632838A (en) * | 2020-04-27 | 2021-11-12 | 河北宝益乳业股份有限公司 | Zero-lactose yoghurt and preparation method thereof |
| CN114568491A (en) * | 2020-11-30 | 2022-06-03 | 内蒙古伊利实业集团股份有限公司 | Method for improving texture of high-protein yoghourt and high-protein yoghourt |
| CN115191484A (en) * | 2021-12-29 | 2022-10-18 | 苏州福赛思生物科技有限公司 | Low-lactose yoghourt containing prebiotics and preparation method thereof |
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Application publication date: 20161221 |