CN109258835A - Koumiss whey beverage and preparation method thereof - Google Patents
Koumiss whey beverage and preparation method thereof Download PDFInfo
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- CN109258835A CN109258835A CN201811265101.6A CN201811265101A CN109258835A CN 109258835 A CN109258835 A CN 109258835A CN 201811265101 A CN201811265101 A CN 201811265101A CN 109258835 A CN109258835 A CN 109258835A
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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
- A23C21/00—Whey; Whey preparations
- A23C21/06—Mixtures of whey with milk products or milk components
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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
- A23C21/00—Whey; Whey preparations
- A23C21/08—Whey; Whey preparations containing other organic additives, e.g. vegetable or animal products
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Abstract
The invention belongs to technical field of dairy products, and in particular to centrifuge tube is added in koumiss by koumiss whey beverage and preparation method thereof, and after being centrifuged in high speed freezing centrifuge, taking supernatant fraction is koumiss whey；Koumiss whey, cow's milk, white granulated sugar, CMC-Na, sucrose ester, are deployed with distilled water, and deployed koumiss whey beverage is placed on high-speed discrete machine and carries out homogeneous, with the packaged container of sealed membrane, sterilization, cooling, filling after homogeneous.Koumiss whey beverage provided by the invention and preparation method thereof, by koumiss, stabilizer and carbohydrate etc. with synthesis koumiss whey beverage, unpalatable taste smell can be removed in former whey, increased the palatability of whey beverage, be conducive to the popularization of koumiss.
Description
Technical field
The invention belongs to technical field of dairy products, and in particular to koumiss whey beverage and preparation method thereof.
Background technique
Whey is that cream is solid by acid cure or curdled milk enzymic coagulation filters out the remaining liquid of precipitating later, is equivalent to and removes junket
Skimmed milk after albumen, general color is in faint yellow slightly transparent.Casein content containing lower than lactalbumin in koumiss
Amount, the solid content in whey account for the half of raw milk total dry content, containing lactalbumin, lactose, phosphatide, vitamin and
Minerals.Lactalbumin has high nutritive value, absorption easy to digest, is rich in as generally acknowledged one of the high-quality supplement albumen of human body
The features such as a variety of active ingredients and high biological value, referred to as " king of albumen ".And it can containing immunoglobulin etc. in whey
Dissolubility albumen, therefore most of nutritional ingredient in koumiss whey containing koumiss.The lactose constituent contained in koumiss whey
It can promote the growth and breeding of intestinal bifidobacteria, adjustment intestinal flora can be played the role of.Separately some researches show that creams
Also there is anti-caries tooth clearly.
Protein resource abundant makes it have very high Development volue in whey, but in process of production, whey is often
It is excluded away as waste material, not only results in waste of resources, also easily lead to environmental pollution.In modern production, in order to avoid resource
Nutritional ingredient in whey can be used to produce after separating-purifying the production such as whey powder, Whey Protein Concentrate and lactose by waste
Product, in Europe, whey Related product has very much, covers health care for the middle and old aged product, baby formula product and sport nutrition and produces
Product etc..But because containing large quantity of moisture in whey, cause the energy consumption of its separating-purifying big and low output, so from the point of view of being comprehensively compared, cream
Clear researchonthe technology is simple, yield is big, energy consumption less, equipment investment demand it is small, higher economic benefit can be reached.Currently, China
The development and utilization of whey Related product and foreign countries still have very big gap.Foreign countries mainly have 3 kinds about the research of whey beverage
Type: allotment type whey beverage, albumen clear beverage, fermented type whey beverage.
Koumiss is very high rich in multiple nutritional components, nutritive values such as protein, fat, minerals, vitamins.Koumiss
As one of the carrier of Mongols's speciality culture, the effect of with health care.Gastrointestinal tract can be prevented by drinking koumiss
The generation of disease, because it has effects that reduce blood lipid, cholesterol, to cardiovascular diseases such as artery sclerosis, hypertension, coronary heart disease
There is good therapeutic effect.Meanwhile koumiss also has significantly the diseases such as tuberculosis, scurvy, trace element deficiency
Curative effect.However koumiss Related product only has koumiss and koumiss on the market now, product form is single, and audient's range is small,
The exploitation of the agricultural and sideline product of horse keeping industry is limited, therefore the research and development of koumiss whey beverage are for the kind of increase koumiss product
Class promotes koumiss Related product and widens the market of Mongols's Speciality Foods, expand mare's milk audient's range suffer from it is non-
Often important value.
Summary of the invention
In view of the above technical problems, the present invention provides a kind of koumiss whey beverage and preparation method thereof.
Specific technical solution:
Koumiss whey beverage, is prepared from the following raw materials, 195-205mL/L koumiss whey, 45-55mL/L cow's milk,
CMC-Na (sodium carboxymethylcellulose), the 0.18-0.22g/L sucrose ester of 65.5-70.5g/L white granulated sugar, 1.8-2.2g/L, with steaming
Distilled water is deployed.
The preparation method of the koumiss whey beverage, comprising the following steps:
(1) Yoghourt pre-processes, and fresh food frozen koumiss is thawed, and is put into 4 DEG C of fridge freshness retaining storages；
(2) koumiss is added centrifuge tube after being centrifuged in high speed freezing centrifuge and takes clear liquid by the acquisition of koumiss whey
Part is koumiss whey；
(3) it deploys, koumiss whey, cow's milk, white granulated sugar, CMC-Na (sodium carboxymethylcellulose), sucrose ester use distilled water
It is deployed；
(4) deployed koumiss whey beverage is placed on high-speed discrete machine and carries out homogeneous, after homogeneous by homogeneous, sealing
With the packaged container of sealed membrane；
(5) it sterilizes, the koumiss whey beverage for wrapping sealed membrane is placed in sterilization kettle and carries out 115 DEG C of 15min sterilizations；
(6) cooling, filling, the beverage to have sterilized is placed in cold water and is cooled to room temperature, is then filled into Packaging Bottle.
Koumiss whey beverage provided by the invention and preparation method thereof, is matched by koumiss, stabilizer and carbohydrate etc.
Koumiss whey beverage is synthesized, unpalatable taste smell can be removed in former whey, increase the palatability of whey beverage, favorably
In the popularization of koumiss.
Detailed description of the invention
Fig. 1 is influence comparison diagram of the embodiment koumiss whey additive amount to beverage organoleptic quality；
Fig. 2 is influence comparison diagram of the embodiment white granulated sugar additive amount to beverage organoleptic quality；
Fig. 3 is influence comparison diagram of the embodiment CMC-Na additive amount to beverage organoleptic quality；
Fig. 4 is influence comparison diagram of the embodiment sucrose ester additive amount to beverage organoleptic quality.
Specific embodiment
Illustrate the specific technical solution of the present invention in conjunction with specific embodiment.
1, material and reagent
Ah bar's loud, high-pitched sound plan lattice (koumiss) are provided by Abaga Banner according to rich economy and trade Co., Ltd；White granulated sugar, CMC-Na, sugarcane
Sugar ester, plain chocolate are city's pin.
2, preparation method
Koumiss whey beverage process flow:
Koumiss → centrifugation → koumiss whey → addition water, cow's milk, white granulated sugar, the mixed dilutings such as CMC-Na and sucrose ester
→ homogeneous → sterilization → cooling → refrigeration → detection → finished product.
(1) Yoghourt pre-processes
Fresh food frozen koumiss is thawed, 4 DEG C of fridge freshness retaining storages are put into.
(2) acquisition of koumiss whey
Centrifuge tube is added in koumiss, 40mL koumiss is added in every pipe, is centrifuged 10min in high speed freezing centrifuge
After (4000r/min), taking supernatant fraction is koumiss whey.
(3) it deploys
Koumiss whey (195-205mL/L), cow's milk (45-55mL/L) and distilled water is added according to a certain volume to mix,
A certain amount of white granulated sugar (65.5-70.5g/L), CMC-Na (1.8-2.2g/L), sucrose ester (0.18-0.22g/L) is added to carry out
Allotment.
(4) homogeneous, sealing
Deployed koumiss whey beverage is placed on progress homogeneous 5min (3000r/min), homogeneous on high-speed discrete machine
Afterwards with the packaged beaker of sealed membrane, the bottleneck of triangular flask.
(5) it sterilizes
The koumiss whey beverage for wrapping sealed membrane is placed in sterilization kettle and carries out 115 DEG C of 15min sterilizations.
(6) cooling, filling
The beverage to have sterilized is placed in cold water and is cooled to room temperature, is then filled into Packaging Bottle.
(7) detection of koumiss whey beverage ingredient
Koumiss whey beverage composition detection: protein, pH value, titratable acidity, fat, total plate count, coliform are husky
Door Salmonella, staphylococcus aureus, saccharomycete and mould.
(8) koumiss whey beverage healthcare function
Detect ACE inhibitory activity and antioxidant activity etc. in koumiss whey beverage.
3, the single factor experiment of koumiss whey beverage
(1) influence of the koumiss whey additive amount to beverage organoleptic quality
10,20,30,40 and 50mL koumiss whey is measured respectively, then successively adds 5mL cow's milk, the white granulated sugar of 7g, 0.4g
CMC-Na, 0.02g sucrose ester, add distilled water to be deployed to 100mL, it commented referring to sensory evaluation scores table (table 3)
Point.
(2) influence of the white granulated sugar additive amount to beverage organoleptic quality
The white granulated sugar of 5,6,7,8 and 9g is weighed respectively, then successively adds the koumiss whey of 20mL, the cow's milk of 5mL, 0.4g
CMC-Na, 0.02g sucrose ester, add distilled water to be deployed to 100mL, it commented referring to sensory evaluation scores table (table 3)
Point.
(3) influence of the CMC-Na additive amount to beverage organoleptic quality
The CMC-Na of 0.1,0.2,0.3,0.4 and 0.5g is weighed respectively, then successively adds koumiss whey, the 5mL of 20mL
Cow's milk, the white granulated sugar of 7g, 0.02g sucrose ester, add distilled water to be deployed to 100mL, it is right referring to sensory evaluation scores table (table 3)
It scores.
(4) influence of the sucrose ester additive amount to beverage organoleptic quality
The sucrose ester of 0.01,0.02,0.03,0.04 and 0.05g is weighed respectively, then successively adds the koumiss cream of 20mL
Clearly, the CMC-Na of the cow's milk of 5mL, the white granulated sugar of 7g, 0.2g adds distilled water to be deployed to 100mL, referring to sensory evaluation scores table
(table 3) scores to it.
4, the orthogonal test of koumiss whey beverage formula
On the basis of single factor experiment, indices are advanced optimized according to purpose, select four factors to acid
The factor that mare's milk whey beverage organoleptic quality is affected carries out orthogonal test, and factor level is shown in Table 2.
The influence factor for influencing the organoleptic quality of beverage has koumiss whey additive amount (A), the additive amount of white granulated sugar respectively
(B), the additive amount (C) of CMC-Na, additive amount (D) of sucrose ester etc. carry out the horizontal L of 4 factor 3 to the proportion of beverage9(34) orthogonal
Experiment, design orthogonal experiment analysis, selects the proportion of optimum feed stock.
2 orthogonal test factor of table and level
5, the subjective appreciation of koumiss whey beverage
Please 10 personnel Jing Guo subjective appreciation training, successively from the color, structural state, gas of koumiss whey beverage
Four taste, mouthfeel aspects evaluate its sense organ and give a mark, and specific score by rules is as shown in table 3.
3 koumiss whey beverage sensory evaluation scores table of table
6, the measuring method of koumiss whey beverage indices
(1) measuring method of protein content
Koumiss whey beverage protein content is measured with full-automatic Kjeldahl determination device.
(2) measuring method of pH value
It weighs 10g sample (being accurate to 0.001g) to be placed in 150mL conical flask, adds 20mL distilled water, mix.Use acidometer
Measure pH.
(3) measuring method of titratable acidity
It weighs 10g sample (being accurate to 0.001g) to be placed in 150mL conical flask, adds 20mL distilled water, mix, be added
The instructions phenolphthalein solution of 2.0mL is titrated after mixing with NaOH titer.While drop while jog conical flask, until color be pale pink and
Colour-fast in 5s is titration end-point.Entire titration process need to be completed in 45s.Record instills NaOH standard solution ml (V)
Formula is substituted into calculate.
X=[c × (V1- V0)]/(m × 0.1) × 100%
X: the acidity (° T) of acidified milk
The concentration (mol/L) of c:NaOH standard solution
V1: the volume (mL) of NaOH standard solution consumed by titrating
V0: the volume (mL) of the consumed NaOH standard solution of blank test
M: sample quality (g)
0.1: acidity theoretical definition NaOH molar concentration (mol/L)
(4) determination of fat method
Koumiss whey beverage fat content is measured with lid Bo Shi butyrometer.
7, data processing
Data statistics is carried out using excel software；Picture drafting is carried out using Origin75.
8, result and analysis
(1) koumiss whey beverage is formulated single factor experiment
(a) influence of the koumiss whey to organoleptic quality
The koumiss whey of Different adding amount is to the influence result such as table 4 of koumiss whey beverage organoleptic quality and Fig. 1 institute
Show.
Influence of the additive amount of 4 koumiss whey of table to beverage organoleptic quality
As shown in Table 4, when the additive amount of koumiss whey is 200.00mL/L, sensory evaluation scores reach highest (82
Point), beverage color, mouthfeel, smell, structural state all reach best.
As shown in Figure 1, the trend fallen after rising is presented in the scoring of koumiss whey beverage.When koumiss whey additive amount not
When sufficient 200mL/L, milk fragrance is unobvious in beverage, taste flat, insentience, loses the characteristic that koumiss whey is added in beverage
Flavor；When koumiss whey additive amount increases to 500mL/L, the taste peracid of koumiss whey beverage keeps flavour unbalanced, institute
It is scored and is declined with organoleptic quality.Since koumiss smell itself is more unique, the people for seldom drinking mare's milk is for koumiss smell
It is difficult to receive for the moment, part sensory evaluation scores person has no the habit for drinking mare's milk in daily life, so in certain additive amount range
Interior, koumiss whey additive amount is more, and flavor is denseer, and the scoring of sensory evaluation scores person will receive the shadow of subjective stereotype
It rings, causes sensory evaluation scores lower.Therefore, the optimum additive amount of koumiss whey is 200mL/L in this single factor experiment.It examines
Consider actual conditions, subsequent experimental studies the range for choosing 200~400mL/L.
(b) influence of the white granulated sugar to organoleptic quality
Influence of the white granulated sugar of Different adding amount for koumiss whey beverage sensory evaluation scores the results are shown in Table 5 and Fig. 2.
Influence of the additive amount of 5 white granulated sugar of table to beverage organoleptic quality
As shown in Table 5, when the additive amount of white granulated sugar is 70g/L, sensory evaluation scores reach highest (81.2 points), drink at this time
Expect that flavour is soft, sweet and sour taste.
As shown in Figure 2, as the additive amount of white granulated sugar is continuously improved, the score of subjective appreciation first increases to be subtracted afterwards.When it adds
When dosage reaches 70g/L, organoleptic quality be it is best, sensory evaluation scores reach top (81.2 points).White granulated sugar is for koumiss
The tart flavour of the organic acid generated during the fermentation has certain neutralization in mouthfeel.When the additive amount of white granulated sugar reaches
When 70g/L, the flavor of koumiss whey beverage is best, comfortable acid；When its additive amount is less than 70g/L, the sweet taste of white granulated sugar
It is unobvious, and the tart flavour of koumiss itself is excessively prominent, keeps whole taste not balanced enough；But when its additive amount is more than 70g/L
When, taste crosses sweet tea, and mouthfeel sticks greasy, and koumiss peculiar taste is covered by sweet taste, and level is single, and organoleptic quality can equally decline,
Sensory evaluation scores move towards descending.So the additive amount of white granulated sugar is advisable with 70g/L, this result and Li Xiaoxia[26]Test result phase
Closely.In view of actual conditions, subsequent experimental will select the range of 50~70g/L to study.
(c) influence of the CMC-Na to organoleptic quality
The CMC-Na of Different adding amount for koumiss whey beverage sensory evaluation scores influence result as shown in table 6 and Fig. 3.
Influence of the additive amount of table 6CMC-Na to beverage organoleptic quality
As shown in Table 6, when the additive amount of CMC-Na is 2g/L, the sensory evaluation scores of koumiss whey beverage preferably (78.6
Point), the structural state of koumiss whey beverage is best at this time, and it is pale uniform, and without precipitating.
From the figure 3, it may be seen that the variation of the additive amount with CMC-Na, the sensory evaluation scores presentation of koumiss whey beverage is first increased
Downward trend afterwards.When the additive amount of CMC-Na is less than 2g/L, mouthfeel shows slightly thin, and lamination slightly occurs in beverage；When
When CMC-Na additive amount is more than 2g/L, then mouthfeel is excessively thick and heavy, sticky, loses the distinctive clean mouthfeel of whey beverage, and beverage goes out
Now slight wall built-up phenomenon, the trend of sensory evaluation scores tend to decline.Therefore, CMC-Na optimum adds in this single factor experiment
Amount is 2g/L.In view of actual conditions, subsequent experimental studies 1~3g/L range of selection.
(d) influence of the sucrose ester to organoleptic quality
Influence of the sucrose ester of Different adding amount for koumiss whey beverage sensory evaluation scores the results are shown in Table 7 and Fig. 4.
Influence of the additive amount of 7 sucrose ester of table to beverage organoleptic quality
As shown in Table 7, when the additive amount of sucrose ester is 0.2g/L, the sensory evaluation scores of koumiss whey beverage reach highest
(81.2 points), for the stable texture state of beverage uniformly and without precipitating, taste and color reaches optimum level at this time.
As shown in Figure 4, the increase and decrease of sucrose ester additive amount is so that sensory evaluation scores present the trend of single peak value, sensory evaluation scores
Show downward trend after first rising.When sucrose ester additive amount is lower than 0.2g/L, beverage is slightly layered, and upper surface forms one
The very thin fat deposit of layer；When sucrose ester additive amount exceeds 0.2g/L, structural state is declined slightly；When sucrose ester additive amount is
When 0.5g/L, structural state decline is obvious, has in beverage and generates in block-like sediment, the stability sharp fall of beverage,
The direct feel for influencing sensory evaluation scores person makes the reduction of its sensory evaluation scores.So the koumiss whey beverage in this single factor experiment
Middle sucrose ester additive amount is most appropriate with 0.2g/L.In view of actual conditions, subsequent experimental will choose the range of 0.1~0.3g/L
It is studied.
(2) orthogonal test of koumiss whey beverage
Based on single factor experiment, the four factors (acid being affected to koumiss whey beverage organoleptic quality is selected
Mare's milk whey (A), white granulated sugar (B), CMC-Na (C), sucrose ester (D)) orthogonal test is carried out, determine its optimization formula.Orthogonal examination
It tests result and analysis is as shown in table 8.
Table 8L9(34) orthogonal test designs table
9 orthogonal experiments of table and analysis
As shown in Table 9, the order of influence of each factor to koumiss whey beverage organoleptic scores is successively A > D > B > C, i.e.,
The additive amount of influence highest of the additive amount of koumiss whey to beverage, CMC-Na is minimum to beverage organoleptic quality influence degree.
Optimum combination is A1B2C3D2, i.e. koumiss whey additive amount is 200mL/L, and white granulated sugar additive amount is 60g/L, CMC-Na addition
Amount is 3g/L, and sucrose ester additive amount is 0.2g/L.Under this formulation condition, color, structural state, the gas of koumiss whey beverage
Taste, mouthfeel are optimum state.
(3) koumiss whey beverage physical and chemical index is evaluated
Koumiss whey beverage items testing result is shown in Table 10.
10 koumiss whey beverage physical and chemical index of table
As shown in Table 10, protein contained by koumiss whey beverage is only lactalbumin, protein content 0.46%, with
Protein content >=1% of national standard GB/T21732-2008 milk-contained drink requirements of the national standard, which is compared, not to be consistent far, and NY/
T1887-2010 green food whey product agricultural standard is only applicable to the products such as whey powder, PURE WHEY, is not suitable for cream
Clear beverage, therefore current standard is not very suitable for koumiss whey beverage.The content in pH value and ortho acid mare's milk in beverage
It is approximate.Total acidity is 50.63 ° of T in ortho acid mare's milk, and after allotment, the total acidity of koumiss whey beverage is controlled at 16~17 °
T.Fat content in ortho acid mare's milk is 1.05, and the content in beverage is 0.27, meets the theory of the low fat of modern people.
9, conclusion
(1) koumiss is determined by the single factor experiment of koumiss whey, white granulated sugar, CMC-Na, sucrose ester additive amount
Sensory evaluation scores of the additive amount of whey in 200,300,400mL/L are higher；White granulated sugar additive amount sense organ in 50,60,70g/L
It scores higher；CMC-Na additive amount sensory evaluation scores in 1,2,3g/L are higher；Sucrose ester additive amount is in 0.1,0.2,0.3g/L
Sensory evaluation scores are higher.
(2) optimization formula of koumiss whey beverage is obtained by orthogonal test are as follows: koumiss whey, white granulated sugar, CMC-
Na, sucrose ester additive amount be respectively 200mL/L, 60g/L, 3g/L and 0.2g/L.In this formula, koumiss whey beverage wind
Taste is unique, has the distinctive milk fragrance of koumiss, and color is pale limpid, and bright and lustrous, pleasant aroma, smell is soft, mouthfeel acid
Comfortable preferably flavour is delicious, stable texture state and uniform, no precipitating generation.
(3) the physicochemical property testing result of koumiss whey beverage: the fat content of optimization formula is 0.27%, protein
Content is 0.46%, pH value 4.14.
Claims (2)
1. koumiss whey beverage, which is characterized in that be prepared from the following raw materials, 195-205mL/L koumiss whey, 45-55mL/
L cow's milk, 65.5-70.5g/L white granulated sugar, the CMC-Na of 1.8-2.2g/L, 0.18-0.22g/L sucrose ester are adjusted with distilled water
Match.
2. the preparation method of koumiss whey beverage according to claim 1, which comprises the following steps:
(1) Yoghourt pre-processes, and fresh food frozen koumiss is thawed, and is put into 4 DEG C of fridge freshness retaining storages；
(2) koumiss is added centrifuge tube after being centrifuged in high speed freezing centrifuge and takes supernatant fraction by the acquisition of koumiss whey
For koumiss whey；
(3) it deploys, koumiss whey, cow's milk, white granulated sugar, CMC-Na, sucrose ester are deployed with distilled water；
(4) deployed koumiss whey beverage is placed on high-speed discrete machine and carries out homogeneous by homogeneous, sealing, with envelope after homogeneous
The packaged container of membrana oralis；
(5) it sterilizes, the koumiss whey beverage for wrapping sealed membrane is placed in sterilization kettle and carries out 115 DEG C of 15min sterilizations；
(6) cooling, filling, the beverage to have sterilized is placed in cold water and is cooled to room temperature, is then filled into Packaging Bottle.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110338232A (en) * | 2019-08-23 | 2019-10-18 | 云南乍甸乳业有限责任公司 | The production method of active probiotic whey beverage |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103168858A (en) * | 2013-03-20 | 2013-06-26 | 广西壮族自治区水牛研究所 | Buffalo milk active-bacteria whey beverage and preparation method thereof |
| CN110463761A (en) * | 2019-09-24 | 2019-11-19 | 内蒙古中蕴马产业发展有限公司 | A kind of koumiss energy drink and preparation method thereof |
-
2018
- 2018-10-29 CN CN201811265101.6A patent/CN109258835A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103168858A (en) * | 2013-03-20 | 2013-06-26 | 广西壮族自治区水牛研究所 | Buffalo milk active-bacteria whey beverage and preparation method thereof |
| CN110463761A (en) * | 2019-09-24 | 2019-11-19 | 内蒙古中蕴马产业发展有限公司 | A kind of koumiss energy drink and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110338232A (en) * | 2019-08-23 | 2019-10-18 | 云南乍甸乳业有限责任公司 | The production method of active probiotic whey beverage |
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