CN106259935A - A kind of probiotic bacteria fruit juice fermentation milk and preparation method thereof - Google Patents
A kind of probiotic bacteria fruit juice fermentation milk and preparation method thereof Download PDFInfo
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- CN106259935A CN106259935A CN201610659894.4A CN201610659894A CN106259935A CN 106259935 A CN106259935 A CN 106259935A CN 201610659894 A CN201610659894 A CN 201610659894A CN 106259935 A CN106259935 A CN 106259935A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
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Abstract
nullThe invention mainly relates to dairy product processing field，A kind of probiotic bacteria fruit juice fermentation milk and preparation method thereof,Described a kind of probiotic bacteria fruit juice fermentation milk，By following percentage by weight: Lac Bovis seu Bubali 40.88% 43.85%，Radix Dauci Sativae 5% 8%，Fructus Mangifera Indicae 10% 12%，Pears 6% 8%，Mouthfeel starch 2% 3%，Milk protein 3% 5%，Lactalbumin 5% 7%，Essence 0.12% 0.15%，Fructose 8% 10%，White sugar 5% 6%，Glucose 3% 4%,Fermented bacterium 2% 3% is made，Solve use concentrated fruit juice the freshest with the yogurt of fermentation milk mix and blend molding，Food additive is more，The less problem of nutrient substance kind，The probiotic bacteria fruit juice fermentation milk hepatoprotective made is effective，Nutritious，Sweet mouthfeel，Local flavor is splendid.
Description
Technical field
The present invention relates to dairy product processing field, be specifically related to a kind of probiotic bacteria fruit juice fermentation milk and preparation method thereof.
Background technology
On market today, fruit juice fermentation breast is of a great variety, and conventional fermentation milk preparation method is by after Cow Milk Fermentation, with dense
Contracting fruit juice stirs, and forms the agitating type yogurt with various tastes, but concentrated fruit juice makes the nutrient substance in fruit lose in a large number
Lose, often containing food additive anticorrosion color fixative such as potassium sorbate, essence, pigments in concentrated fruit juice, and food often there will be by
In food additive excess, cause is uncomfortable, and portions additive also has accumulative, is unfavorable for the health of health,
It addition, the present probiotic bacteria commonly used gelatin of fruit juice fermentation milk makes the more preferable molding of its fermentation milk, keep good the coagulating of yogurt
Gluey state, but gelatin nutritional content is single, and also it is slight light to use the fermentation milk of gelatin molding that fermentation milk often can be made to produce
Yellow, makes the color and luster of probiotic bacteria fruit juice be affected, and the processing technology of the most traditional fruit juice fermentation breast requires further improvement.
Summary of the invention
For solving above-mentioned the deficiencies in the prior art, the present invention provides a kind of probiotic bacteria fruit juice fermentation milk, uses ferment in second time
Technique, first carries out Lac Bovis seu Bubali, original juice of carrot, mango juice and pears oleo stock fermenting for the first time respectively, by former for the Radix Dauci Sativae after fermentation
Slurry, mango juice and pears oleo stock mix according to a certain percentage with fermentation milk and carry out fermenting for the second time, make probiotic bacteria fruit juice fermentation
Breast, its finished product sweet and sour taste, milk is strong, natural nutrition, solves and uses concentrated fruit juice and fermentation milk mix and blend molding
Yogurt is the freshest, and food additive is more, the less problem of nutrient substance kind.
The present invention is achieved through the following technical solutions:
A kind of probiotic bacteria fruit juice fermentation milk, by following percentage by weight: Lac Bovis seu Bubali 40.88%-43.85%, Radix Dauci Sativae 5%-8%,
Fructus Mangifera Indicae 10%-12%, pears 6%-8%, mouthfeel starch 2%-3%, milk protein 3%-5%, lactalbumin 5%-7%, essence
0.12%-0.15%, fructose 8%-10%, white sugar 5%-6%, glucose 3%-4%, fermented bacterium 2%-3% make.
The preparation method of above-mentioned a kind of probiotic bacteria fruit juice fermentation milk, comprises the steps of:
(1) pretreatment: by fresh cow milk standardization, standardized Lac Bovis seu Bubali filters through 200 mesh filter screens,
Radix Dauci Sativae after cleaning carries out defibrination, Fructus Mangifera Indicae and pears enucleation after cleaning, and separates defibrination after peeling.
(2) sterilization: Lac Bovis seu Bubali and original juice of carrot, mango juice, pears oleo stock are preheated respectively at a temperature of 50 DEG C-60 DEG C
240s, is heated to 121 DEG C by the Lac Bovis seu Bubali after preheating, and constant temperature 15s sterilizes.
(3) cooling: Lac Bovis seu Bubali is cooled to 50 DEG C-60 DEG C, adds cow's milk protein, lactalbumin, sucrose and fructose stirring all
Even, homogenizing under 16.7MPa-20.6MPa, chilling temperature to 35 DEG C-38 DEG C.
In original juice of carrot, mango juice, pears oleo stock, it is separately added into glucose and stirs, chilling temperature to 35 DEG C-
38℃。
(4) fermentation for the first time:
The fermentation of Lac Bovis seu Bubali, is proportionally the weight ratio of 1:1:1 by Lactobacillus plantarum, Lactobacillus bulgaricus and streptococcus thermophilus
Make strain mixed liquor, the strain mixed liquor made is added in Lac Bovis seu Bubali and the 14h that ferments in the constant temperature of 35 DEG C-38 DEG C.
The fermentation of pulp, is proportionally the weight ratio mixing manufacture strain of 2:1 by Lactobacillus plantarum and bacillus acidophilus
Mixed liquor, is separately added into original juice of carrot, mango juice, pears oleo stock and at 35 DEG C-38 DEG C by the strain mixed liquor made
Ferment in constant temperature 45h.
(5) second time fermentation: by the original juice of carrot after fermentation milk, fermentation, the mango juice after fermentation, the pears after fermentation
The weight ratio mix and blend of oleo stock proportionally 8:1:2:2, rise high-temperature to 42 DEG C, ferment at constant temperature 3.5h, add mouthfeel form sediment
Powder stirs.
(6) after-ripening: the probiotic bacteria fruit juice fermentation milk mixed is cooled to 0 DEG C-6 DEG C, after cooling 2h, packaging.
It is below the sensory evaluation of described probiotic bacteria fruit juice fermentation milk:
Select 20 to have the personnel tasting Yoghourt experience, with reference to national standard " national food safety standard fermentation milk ", Yoghourt is entered
Row sensory evaluation is also given a mark, and evaluation criteria see table, results averaged.
Results of sensory evaluation: above-mentioned a kind of probiotic bacteria fruit juice fermentation milk, its color and luster is lightcoral, and milk is strong, and delicate fragrance can
Mouthful, the excessive or abnormal flavour without tart flavour, without other bad smells such as bitterness, astringent taste, stale flavor, curdled milk uniform and smooth, curdled milk is solid,
Uniform color.
In the Lac Bovis seu Bubali that this invention is used containing protein, fat, vitamin A, vitamin B1, vitamin B2, nicotinic acid,
Vitamin C, vitamin E, calcium, phosphorus, sodium, magnesium, ferrum, zinc, selenium, copper, manganese, potassium, cholesterol.
Containing protein, fat, dietary fiber, vitamin A, vitamin C, vitamin in the Radix Dauci Sativae that this invention is used
E, carotene, thiamine, riboflavin, nicotinic acid, magnesium, calcium, ferrum, zinc, copper, manganese, potassium, phosphorus, sodium, selenium.
In described Fructus Mangifera Indicae containing protein, fat, dietary fiber, vitamin A, vitamin C, vitamin E, carotene,
Nicotinic acid, magnesium, selenium, calcium, phosphorus, potassium, ferrum, sodium, manganese, zinc, copper, vitamin B1, vitamin B2.
Described pears contain fat, protein, dietary fiber, vitamin A, vitamin C, vitamin E, carotene, cigarette
Acid, magnesium, selenium, calcium, phosphorus, potassium, ferrum, sodium, manganese, zinc, copper, iodine, vitamin B1, vitamin B2.
Fermentation for the first time:
The fermentation stage of Lac Bovis seu Bubali, after Lac Bovis seu Bubali standardization, uses the strainer filtering of 200 mesh, removes the insoluble substance in Lac Bovis seu Bubali,
Reducing fermentation precipitation, first preheat at 50 DEG C-60 DEG C, be again heated to 121 DEG C, constant temperature 15s sterilizes, and uses high temperature permissible
On the basis of not damaging its nutrient substance, Lac Bovis seu Bubali is sterilized.
When Lac Bovis seu Bubali is cooled to 50 DEG C-60 DEG C, add cow's milk protein and lactalbumin, due to the cheese of cow's milk protein in market
The weight ratio of albumen and lactalbumin is 8:2, for increasing the content of its lactalbumin, again adds lactalbumin in Lac Bovis seu Bubali,
When 50 DEG C-60 DEG C, lactalbumin forms heat-induced gelation, and during plastic, lactalbumin forms network structure, and moisture is inlayed
It is embedded in small space so that it is keep substantial amounts of moisture, owing to lactalbumin plastic in acid condition is effective, therefore exists
In sweat, along with the increase of acidity, the PH in fermentation milk is gradually reduced, and the plastic effect of lactalbumin strengthens the most therewith,
Making probiotic bacteria fruit juice fermentation milk molding, additionally lactalbumin has high-absorbable, complete aminoacid ingredient, low fat and gallbladder admittedly
Alcohol, concentrates the most nutritional labeling of milk simultaneously, may advantageously facilitate healthy, can defying age, promote health of heart, anti-
Cancer, the immunity that improves, raising stubbornness and control body weight.
Radix Dauci Sativae, Fructus Mangifera Indicae, pears are carried out defibrination by the fermentation of pulp respectively, after advance heat-sterilization, access strain mixed liquor, described
Strain mixed liquor be Lactobacillus plantarum and bacillus acidophilus is mixed according to the ratio of 2:1, use Lactobacillus plantarum and addicted to
Acid streptococci ferments, using glucose as carbon source, after Lactobacillus plantarum and bacillus acidophilus's zymolysis, and big point in pulp
Sub-breaks down proteins becomes free aminoacid and polypeptide, and producing is malic acid in a large number, and acetic acid, vitamin C, wherein malic acid is not only
There is at probiotic bacteria fruit juice fermentation milk the effect of tart flavour regulation, and there is non-oxidizability, protect color color fixative antiseptical effect, prevent
Pulp generation brown stain, the color and luster of protection probiotic bacteria fruit juice fermentation milk.
Second time fermentation:
By the original juice of carrot after fermentation milk and fermentation, the mango juice after fermentation, the pears oleo stock after fermentation it is the most proportionally
The weight ratio mix and blend of 8:1:2:2, rise high-temperature to 42 DEG C, ferment at constant temperature 3.5h, in ferment in second time fermentation milk produce second
Alcohol and the acetic acid generation esterification in fermentation pulp, make probiotic bacteria fruit juice fermentation milk rich in taste, have special fragrance.
By the original juice of carrot after fermentation milk and fermentation, the mango juice after fermentation, the pears oleo stock mixing after fermentation, Hu Luo
Vitamin E in fore-telling, Fructus Mangifera Indicae, pears, carotene, vitamin A are fatsoluble vitamin, are dissolved in the fat in Lac Bovis seu Bubali during the fermentation
In fat class and steroid substance, the beneficially absorption of human body, and nicotinic acid, vitamin B1 and vitamin B2 are the most relatively
It is stable, survivable, make nutrient substance not easily run off.
Described probiotics fermention breast, forms through ferment in second time, accesses probiotic bacteria, by Lac Bovis seu Bubali and Hu Luo in sweat
Fore-telling, Fructus Mangifera Indicae, pears ferment respectively, and use lactalbumin to make probiotic bacteria fruit juice fermentation milk have good gelation and retentiveness,
Add the kind of its nutrient substance, fermentation milk and ferment carrot oleo stock, fermentation mango juice, fermentation pears oleo stock mixing are sent out
Ferment, the increase of malic acid content in sweat, form natural food preservative, the probiotic bacteria fruit juice fermentation milk made is sought
Supporting abundant, local flavor is splendid, natural health, and has peat-reek.
Detailed description of the invention
Embodiment 1:
A kind of probiotic bacteria fruit juice fermentation milk, by following percentage by weight: Lac Bovis seu Bubali 40.88%, Radix Dauci Sativae 8%, Fructus Mangifera Indicae 10%, pears
6%, mouthfeel starch 2%, milk protein 5%, lactalbumin 5%, essence 0.12%, fructose 10%, white sugar 6%, glucose
4%, fermented bacterium 3% is made.
The preparation method of above-mentioned probiotic bacteria fruit juice fermentation milk, comprises the steps of:
(1) pretreatment: by fresh cow milk standardization, standardized Lac Bovis seu Bubali filters through 200 mesh filter screens,
Radix Dauci Sativae after cleaning carries out defibrination, the Fructus Mangifera Indicae after cleaning and pears enucleation, separates defibrination after peeling.
(2) sterilization: Lac Bovis seu Bubali and original juice of carrot, mango juice, pears oleo stock are preheated 240s respectively at a temperature of 50 DEG C,
Lac Bovis seu Bubali after preheating is heated to 121 DEG C, and constant temperature 15s sterilizes.
(3) cooling: Lac Bovis seu Bubali is cooled to 50 DEG C, adds cow's milk protein, lactalbumin, sucrose and fructose and stirs,
Homogenizing under 16.7MPa, chilling temperature to 35 DEG C.
In original juice of carrot, mango juice, pears oleo stock, it is separately added into glucose and stirs, chilling temperature to 35 DEG C.
(4) fermentation for the first time:
The fermentation of Lac Bovis seu Bubali, is proportionally the weight ratio of 1:1:1 by Lactobacillus plantarum, Lactobacillus bulgaricus and streptococcus thermophilus
Make strain mixed liquor, the strain mixed liquor made is added in Lac Bovis seu Bubali and the 14h that ferments in the constant temperature of 35 DEG C.
The fermentation of pulp, is proportionally the weight ratio mixing manufacture strain of 2:1 by Lactobacillus plantarum and bacillus acidophilus
Mixed liquor, is separately added into original juice of carrot, mango juice, pears oleo stock and the constant temperature at 35 DEG C by the strain mixed liquor made
Middle fermentation 45h.
(5) second time fermentation: by the original juice of carrot after fermentation milk, fermentation, the mango juice after fermentation, the pears after fermentation
The weight ratio mix and blend of oleo stock proportionally 8:1:2:2, rise high-temperature to 42 DEG C, ferment at constant temperature 3.5h, add mouthfeel form sediment
Powder stirs.
(6) after-ripening: the probiotic bacteria fruit juice fermentation milk mixed is cooled to 0 DEG C, after cooling 2h, packaging.
Embodiment 2:
A kind of probiotic bacteria fruit juice fermentation milk, by following percentage by weight: Lac Bovis seu Bubali 43.85%, Radix Dauci Sativae 5%, Fructus Mangifera Indicae 12%, pears
8%, mouthfeel starch 3%, milk protein 3%, lactalbumin 7%, essence 0.15%, fructose 8%, white sugar 5%, glucose
3%, fermented bacterium 2% is made.
The preparation method of above-mentioned probiotic bacteria fruit juice fermentation milk, comprises the steps of:
(1) pretreatment: by fresh cow milk standardization, standardized Lac Bovis seu Bubali filters through 200 mesh filter screens, and the Radix Dauci Sativae after cleaning enters
Row defibrination, the Fructus Mangifera Indicae after cleaning and pears enucleation, separate defibrination after peeling.
(2) sterilization: Lac Bovis seu Bubali and original juice of carrot, mango juice, pears oleo stock are preheated 240s respectively at a temperature of 55 DEG C,
Lac Bovis seu Bubali after preheating is heated to 121 DEG C, and constant temperature 15s sterilizes.
(3) cooling: Lac Bovis seu Bubali is cooled to 55 DEG C, adds cow's milk protein, lactalbumin, sucrose and fructose and stirs,
Homogenizing under 18.65MPa, chilling temperature to 36.5 DEG C.
In original juice of carrot, mango juice, pears oleo stock, it is separately added into glucose and stirs, chilling temperature to 36.5
℃。
(4) fermentation for the first time:
The fermentation of Lac Bovis seu Bubali, is proportionally the weight ratio of 1:1:1 by Lactobacillus plantarum, Lactobacillus bulgaricus and streptococcus thermophilus
Make strain mixed liquor, the strain mixed liquor made is added in Lac Bovis seu Bubali and the 14h that ferments in the constant temperature of 36.5 DEG C.
The fermentation of pulp, is proportionally the weight ratio mixing manufacture strain of 2:1 by Lactobacillus plantarum and bacillus acidophilus
Mixed liquor, is separately added into original juice of carrot, mango juice, pears oleo stock and the perseverance at 36.5 DEG C by the strain mixed liquor made
Warming middle-JIAO fermentation 45h.
(5) second time fermentation: by the original juice of carrot after fermentation milk, fermentation, the mango juice after fermentation, the pears after fermentation
The weight ratio mix and blend of oleo stock proportionally 8:1:2:2, rise high-temperature to 42 DEG C, ferment at constant temperature 3.5h, add mouthfeel form sediment
Powder stirs.
(6) after-ripening: mixed probiotic bacteria fruit juice fermentation milk is cooled to 3 DEG C, after cooling 2h, packaging.
Embodiment 3:
A kind of probiotic bacteria fruit juice fermentation milk, by following percentage by weight: Lac Bovis seu Bubali 42.365%, Radix Dauci Sativae 6.5%, Fructus Mangifera Indicae 11%,
Pears 7%, mouthfeel starch 2.5%, milk protein 4%, lactalbumin 6%, essence 0.135%, fructose 9%, white sugar 5.5%,
Glucose 3.5%, fermented bacterium 2.5% is made.
The preparation method of above-mentioned probiotic bacteria fruit juice fermentation milk, comprises the steps of:
(1) pretreatment: by fresh cow milk standardization, standardized Lac Bovis seu Bubali filters through 200 mesh filter screens,
Radix Dauci Sativae after cleaning carries out defibrination, the Fructus Mangifera Indicae after cleaning and pears enucleation, separates defibrination after peeling.
(2) sterilization: Lac Bovis seu Bubali and original juice of carrot, mango juice, pears oleo stock are preheated 240s respectively at a temperature of 60 DEG C,
Lac Bovis seu Bubali after preheating is heated to 121 DEG C, and constant temperature 15s sterilizes.
(3) cooling: Lac Bovis seu Bubali is cooled to 60 DEG C, adds cow's milk protein, lactalbumin, sucrose and fructose and stirs,
Homogenizing under 20.6MPa, chilling temperature to 38 DEG C.
In original juice of carrot, mango juice, pears oleo stock, it is separately added into glucose and stirs, chilling temperature to 38 DEG C.
(4) fermentation for the first time:
The fermentation of Lac Bovis seu Bubali, is proportionally the weight ratio of 1:1:1 by Lactobacillus plantarum, Lactobacillus bulgaricus and streptococcus thermophilus
Make strain mixed liquor, the strain mixed liquor made is added in Lac Bovis seu Bubali and the 14h that ferments in the constant temperature of 38 DEG C.
The fermentation of pulp, is proportionally the weight ratio mixing manufacture strain of 2:1 by Lactobacillus plantarum and bacillus acidophilus
Mixed liquor, is separately added into original juice of carrot, mango juice, pears oleo stock and the constant temperature at 38 DEG C by the strain mixed liquor made
Middle fermentation 45h.
(5) second time fermentation: by the original juice of carrot after fermentation milk, fermentation, the mango juice after fermentation, the pears after fermentation
The weight ratio mix and blend of oleo stock proportionally 8:1:2:2, rise high-temperature to 42 DEG C, ferment at constant temperature 3.5h, add mouthfeel form sediment
Powder stirs.
(6) after-ripening: mixed probiotic bacteria fruit juice fermentation milk is cooled to 6 DEG C, after cooling 2h, packaging.
Claims (5)
1. a probiotic bacteria fruit juice fermentation milk, it is characterised in that by following percentage by weight: Lac Bovis seu Bubali 40.88%-43.85%, recklessly
Radix Raphani 5%-8%, Fructus Mangifera Indicae 10%-12%, pears 6%-8%, mouthfeel starch 2%-3%, milk protein 3%-5%, lactalbumin 5%-7%, essence
0.12%-0.15%, fructose 8%-10%, white sugar 5%-6%, glucose 3%-4%, fermented bacterium 2%-3% make.
A kind of probiotic bacteria fruit juice fermentation milk the most according to claim 1, it is characterised in that by following percentage by weight:
Lac Bovis seu Bubali 40.88%, Radix Dauci Sativae 8%, Fructus Mangifera Indicae 10%, pears 6%, mouthfeel starch 2%, milk protein 5%, lactalbumin 5%, essence 0.12%, really
Sugar 10%, white sugar 6%, glucose 4%, fermented bacterium 3% is made.
A kind of probiotic bacteria fruit juice fermentation milk the most according to claim 1, it is characterised in that by following percentage by weight:
Lac Bovis seu Bubali 43.85%, Radix Dauci Sativae 5%, Fructus Mangifera Indicae 12%, pears 8%, mouthfeel starch 3%, milk protein 3%, lactalbumin 7%, essence 0.15%, really
Sugar 8%, white sugar 5%, glucose 3%, fermented bacterium 2% is made.
A kind of probiotic bacteria fruit juice fermentation milk the most according to claim 1, it is characterised in that by following percentage by weight:
Lac Bovis seu Bubali 42.365%, Radix Dauci Sativae 6.5%, Fructus Mangifera Indicae 11%, pears 7%, mouthfeel starch 2.5%, milk protein 4%, lactalbumin 6%, essence
0.135%, fructose 9%, white sugar 5.5%, glucose 3.5%, fermented bacterium 2.5% is made.
The preparation method of a kind of probiotic bacteria fruit juice fermentation milk the most according to claim 1, it is characterised in that by following steps
Composition:
(1) pretreatment: by fresh cow milk standardization, standardized Lac Bovis seu Bubali filters through 200 mesh filter screens,
Radix Dauci Sativae after cleaning carries out defibrination, Fructus Mangifera Indicae and pears enucleation after cleaning, and separates defibrination after peeling；
(2) sterilization: Lac Bovis seu Bubali and original juice of carrot, mango juice, pears oleo stock are preheated 240s respectively at a temperature of 50 DEG C-60 DEG C,
Lac Bovis seu Bubali after preheating is heated to 121 DEG C, and constant temperature 15s sterilizes；
(3) cooling: Lac Bovis seu Bubali is cooled to 50 DEG C-60 DEG C, adds cow's milk protein, lactalbumin, sucrose and fructose and stirs,
16.7MPa-20.6MPa lower homogenizing, chilling temperature to 35 DEG C-38 DEG C；
In original juice of carrot, mango juice, pears oleo stock, it is separately added into glucose and stirs, chilling temperature to 35 DEG C-38
℃；
(4) fermentation for the first time:
The fermentation of Lac Bovis seu Bubali, is proportionally the weight ratio of 1:1:1 by Lactobacillus plantarum, Lactobacillus bulgaricus and streptococcus thermophilus
Make strain mixed liquor, the strain mixed liquor made is added in Lac Bovis seu Bubali and the 14h that ferments in the constant temperature of 35 DEG C-38 DEG C；
The fermentation of pulp, is proportionally the weight ratio mixing manufacture strain mixing of 2:1 by Lactobacillus plantarum and bacillus acidophilus
Liquid, is separately added into original juice of carrot, mango juice, pears oleo stock and the constant temperature at 35 DEG C-38 DEG C by the strain mixed liquor made
Middle fermentation 45h；
(5) second time fermentation: by the original juice of carrot after fermentation milk, fermentation, the mango juice after fermentation, the pears oleo stock after fermentation
The proportionally weight ratio mix and blend of 8:1:2:2, rise high-temperature to 42 DEG C, ferment at constant temperature 3.5h, add mouthfeel starch and stir
Mix uniformly；
(6) after-ripening: the probiotic bacteria fruit juice fermentation milk mixed is cooled to 0 DEG C-6 DEG C, after cooling 2h, packaging.
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| CN109452368A (en) * | 2018-12-24 | 2019-03-12 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of coagulating type bananas yoghourt and preparation method thereof |
| CN112868780A (en) * | 2021-02-26 | 2021-06-01 | 湖南新希望南山液态乳业有限公司 | Bergamot yellow peach fermented milk and preparation method thereof |
| CN112956532A (en) * | 2021-03-15 | 2021-06-15 | 石家庄君乐宝乳业有限公司 | Dairy product with oxidation resistance and preparation method thereof |
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