CN109864233A - A kind of fermented apple juice and preparation method thereof rich in active plant lactobacillus - Google Patents
A kind of fermented apple juice and preparation method thereof rich in active plant lactobacillus Download PDFInfo
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Abstract
The invention discloses a kind of fermented apple juice and preparation method thereof rich in active plant lactobacillus, belongs to fermentation engineering field.Inorganic salts of the present invention by adding proliferation factor in fruit juice and for promoting lactobacillus plantarum to be proliferated, enable lactobacillus plantarum Rapid Fermentation in cider；Using method of the invention, after the 10~14h that ferments, the lactobacillus plantarum viable count in the apple juice that ferments can be from 1 × 106Cfu/mL is proliferated to more than 2 × 109cfu/mL；The present invention in fermented apple juice by adding activity protecting agent and stabilizer, so that lactobacillus plantarum not easy in inactivation in fermented apple juice；The fermented apple juice being prepared using method of the invention is stored 21 days at 4 DEG C, viable count is still able to maintain 5 × 108Cfu/mL or more.
Description
Technical field
The present invention relates to a kind of fermented apple juice and preparation method thereof rich in active plant lactobacillus, belongs to Fermentation Engineering
Technical field.
Background technique
Cider has rich in the multiple nutritional components such as tannin, dietary fiber and vitamin A, C, iron and phosphorus and increases stomach and intestine
Road wriggling, moistening lung for removing phlegm, supplement QI invigorating and other effects are a kind of health drinks full of nutrition, suitable for people of all ages.
And probiotics, especially lactobacillus plantarum, because it is adjusting intestinal flora, is improving immunity of organism, alleviation gastrointestinal tract
The outstanding role of disease, improvement health etc., by the favor of consumer.
Therefore, if can release a fermented apple juice rich in lactobacillus plantarum has vast consumption market surely.
But, although the study found that the probiotics such as lactobacillus plantarum can increase the nutritive value of fermented food, improvement hair
The taste and flavor of ferment food, meanwhile, antibacterial material can also be generated during the fermentation, extend the preservation time of fermented food.
But since cider acidity is high, pH is low, and growth factor needed for lacking probiotics fermention in system, lactobacillus plantarum etc.
Probiotics can not be proliferated well in fermented apple juice, fermenting (it is living to be embodied in the probiotics that fermentation time is long, is proliferated
Bacterium number is low, or even generates fermentation peculiar smell).
Currently, there is some researchs about lactobacillus-fermented fruit juice, as Publication No. CN104223258A,
The patent of CN107361275A etc., still, above-mentioned patent is in inoculum concentration 106~107In the case of cfu/mL, 24~72 need to be fermented
H can be only achieved maximum viable count, and highest viable count is only capable of reaching 1 × 108Within cfu/mL, 1 × 10 can not be broken through9Cfu/mL,
Also, fermentation termination viable count is relatively low, and the acidification of system after fermentation, probiotics is in shelf life mortality.
Drawbacks described above to halt in current probiotics fermention fruit juice because the quantity for playing effect is not achieved for probiotics
In concept product, not up to the high-activity probiotics fermented juice of real meaning.How under the premise of not influencing good flavor
Shorten fermentation time, and improve proliferation quantity of the probiotics in fermented apple juice, and keeps the work of probiotics during refrigeration
Property still needs to further study.
Summary of the invention
To solve the above problems, the present invention provides a kind of fermented apple juice rich in active plant lactobacillus and its preparations
Method.Inorganic salts of the method by adding proliferation factor in cider and for promoting lactobacillus plantarum to be proliferated, so that planting
Object lactobacillus can be in the Rapid Fermentation in cider, and after 10~14h of the method fermentation, the plant in fermented apple juice is newborn
Bacillus viable count can be from 1 × 106Cfu/mL is proliferated to more than 2 × 109cfu/mL；The method in fermented apple juice by adding
Add activity protecting agent and stabilizer, so that lactobacillus plantarum not easy in inactivation in fermented apple juice, will be prepared into using the method
The fermented apple juice arrived is stored 21 days at 4 DEG C, and viable count is still able to maintain 5 × 108Cfu/mL or more.
Technical scheme is as follows:
The present invention provides a kind of preparation methods of fermented apple juice rich in active plant lactobacillus, which is characterized in that
The method is that lactobacillus plantarum is inoculated in the inorganic salts for being added to proliferation factor and being used to that lactobacillus plantarum to be promoted to be proliferated
It ferments in cider, obtains fermented apple juice；The proliferation factor include yeast extract, yeast extract, Yeast protein,
One of Yeast protein peptone, soy peptone, tryptone or casein peptone or more than one.
In one embodiment of the invention, additive amount of the proliferation factor in cider accounts for cider gross mass
2~10 ‰.
In one embodiment of the invention, the inorganic salts include dipotassium hydrogen phosphate, disodium hydrogen phosphate, biphosphate
One of potassium, sodium dihydrogen phosphate, potassium phosphate or potassium phosphate sodium or more than one；
The inorganic salts include one of sodium citrate or potassium citrate or more than one；
The inorganic salts include one of magnesium sulfate or manganese sulfate or more than one.
In one embodiment of the invention, the inorganic salts include dipotassium hydrogen phosphate, disodium hydrogen phosphate, biphosphate
One of potassium, sodium dihydrogen phosphate, potassium phosphate or potassium phosphate sodium or more than one when, additive amount of the inorganic salts in cider accounts for
The 2 of cider gross mass~8 ‰；
The inorganic salts include one of sodium citrate or potassium citrate or more than one when, inorganic salts are in cider
In additive amount account for 9~the 20 ‰ of cider gross mass；
The inorganic salts include one of magnesium sulfate or manganese sulfate or more than one when, inorganic salts are in cider
Additive amount accounts for 0.001~the 0.05 ‰ of cider gross mass.
In one embodiment of the invention, in one embodiment of the invention, the lactobacillus plantarum is in apple
Inoculum concentration in fruit juice is 1 × 106~5 × 107cfu/mL。
In one embodiment of the invention, the time of the fermentation is 10~14h, temperature is 30~42 DEG C.
In one embodiment of the invention, the lactobacillus plantarum viable count in the fermented apple juice not less than 2 ×
109cfu/mL。
In one embodiment of the invention, addition activity protecting agent is needed in the fermented apple juice；
The activity protecting agent includes one of whey protein isolate, casein, soybean protein or skimmed milk or one kind
More than；
Or the activity protecting agent is polysaccharide；
Or the activity protecting agent includes dietary fiber, resistant dextrin, maltodextrin, polydextrose, oligosaccharide or hydroxyl second
One of base starch or more than one.
In one embodiment of the invention, the activity protecting agent includes whey protein isolate, casein, soybean egg
One of white or skimmed milk or more than one when, it is total that additive amount of the activity protecting agent in fermented apple juice accounts for fermented apple juice
The 2~5% of quality；
Or the activity protecting agent be polysaccharide when, additive amount of the activity protecting agent in fermented apple juice accounts for fermented apple juice
The 0.1~5% of gross mass；
Or the activity protecting agent includes dietary fiber, resistant dextrin, maltodextrin, polydextrose, oligosaccharide or hydroxyl second
One of base starch or more than one when, additive amount of the activity protecting agent in fermented apple juice accounts for fermented apple juice gross mass
0.1~5%.
In one embodiment of the invention, addition stabilizer is needed in the fermented apple juice；
The stabilizer include one of xanthan gum, pectin, polyglyceryl fatty acid ester or carragheen or more than one.
In one embodiment of the invention, when the stabilizer is xanthan gum, stabilizer is in fermented apple juice
Additive amount account for 1~the 5 ‰ of fermented apple juice gross mass；
Or the stabilizer be pectin when, additive amount of the stabilizer in fermented apple juice accounts for fermented apple juice gross mass
1~3 ‰；
Or the stabilizer be polyglyceryl fatty acid ester when, additive amount of the stabilizer in fermented apple juice accounts for fermentation apple
The 1 of juice gross mass~10 ‰；
Or the stabilizer be carragheen when, additive amount of the stabilizer in fermented apple juice accounts for fermented apple juice gross mass
1~5 ‰；
In one embodiment of the invention, cider before the fermentation of the addition proliferation factor and inorganic salts, and it is living
Property protective agent and stabilizer need to sterilize.
In one embodiment of the invention, the condition of the sterilizing is 80~90 DEG C of temperature, 10~20min of time.
In one embodiment of the invention, the fermented apple juice need to be refrigerated in 0~8 DEG C.
In one embodiment of the invention, the fermented apple juice need to be refrigerated in 4 DEG C.
The present invention provides a kind of above-mentioned preparation method preparations of the fermented apple juice rich in active plant lactobacillus of application
Obtained fermented apple juice.
The present invention provides a kind of above-mentioned preparation methods of the fermented apple juice rich in active plant lactobacillus to send out in preparation
Application in terms of ferment cider.
The utility model has the advantages that
(1) inorganic salts of the present invention by adding proliferation factor in cider and for promoting lactobacillus plantarum to be proliferated,
Enable lactobacillus plantarum Rapid Fermentation in cider；
(2) method of the invention is utilized, after the 10~14h that ferments, the lactobacillus plantarum viable count energy in fermented apple juice
From 1 × 106Cfu/mL is proliferated to more than 2 × 109cfu/mL；
(3) present invention in fermented apple juice by adding activity protecting agent and stabilizer, so that lactobacillus plantarum is being sent out
Not easy in inactivation in ferment cider；
(4) fermented apple juice being prepared using method of the invention is stored 21 days at 4 DEG C, viable count can still be protected
It holds 5 × 108Cfu/mL or more.
Detailed description of the invention
Fig. 1 is the growing microorganism curve that lactobacillus plantarum CGMCC No:8242 utilizes the method for the present invention fermented apple juice.
Fig. 2 is the work of lactobacillus plantarum CGMCC No:8242 in the fermented apple juice being prepared using the method for the present invention
Property keep.
Fig. 3 is the thallus that lactobacillus plantarum CCFM8661 (CGMCC No:5494) utilizes the method for the present invention fermented apple juice
Growth curve.
Fig. 4 be lactobacillus plantarum CCFM8661 in the fermented apple juice being prepared using the method for the present invention (CGMCC No:
5494) activity is kept.
Fig. 5 is the growing microorganism curve that lactobacillus plantarum CGMCC No:8243 utilizes the method for the present invention fermented apple juice.
Fig. 6 is the work of lactobacillus plantarum CGMCC No:8243 in the fermented apple juice being prepared using the method for the present invention
Property keep.
Fig. 7 is the growing microorganism curve that lactobacillus plantarum CGMCC No:8242 utilizes the method for the present invention fermented apple juice.
Fig. 8 is the work of lactobacillus plantarum CGMCC No:8242 in the fermented apple juice being prepared using the method for the present invention
Property keep.
Fig. 9 is lactobacillus plantarum CCFM8661 (CGMCC No:5494) fermentation addition inorganic salts but does not add proliferation factor
Cider growing microorganism curve.
Figure 10 is that lactobacillus plantarum CCFM8661 (CGMCC No:5494) fermentation neither adds inorganic salts nor adds proliferation
The growing microorganism curve of the cider of the factor.
Specific embodiment
The present invention will be further elaborated combined with specific embodiments below.
Detection method involved in following embodiments is as follows:
1) measurement of lactobacillus plantarum viable count: national standard " GB 4789.35-2016 national food safety standard food is used
Microbiologic inhibition tests lactic acid bacteria detection ".
2) measurement of survival rate:
The survival rate of fermentation liquid cider different storage lactobacillus plantarum is calculated according to following formula:
Survival rate=(fermented apple juice stores lactobacillus plantarum viable count/fermented apple juice storage 0 day after different time
When lactobacillus plantarum viable count) × 100%
Yeast extract involved in following embodiments, yeast extract, Yeast protein, Yeast protein peptone, soy peptone,
Tryptone, casein peptone, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, potassium phosphate, sodium citrate, magnesium sulfate, manganese sulfate, whey point
From albumen, casein, soybean protein, skimmed milk, polysaccharide, dietary fiber, resistant dextrin, maltodextrin, polydextrose, oligomeric
Sugar, hydroxyethyl starch, xanthan gum, pectin, polyglyceryl fatty acid ester, carragheen match Science and Technology Ltd. purchased from upper SeaBird.
Embodiment 1:
Specific step is as follows:
(1) cider eventually addition account for the Yeast protein of cider gross mass 5 ‰, 2 ‰ soy peptone, 0.05 ‰
Magnesium sulfate, 0.01 ‰ manganese sulfate, 5 ‰ potassium dihydrogen phosphate, 20 ‰ sodium citrate after be uniformly mixed, under the conditions of 85 DEG C plus
Hot 15min sterilizing；
(2) by sterilized cider be cooled to 40 DEG C hereinafter, under gnotobasis in cider with 1.5 ×
107The additive amount addition lactobacillus plantarum CGMCC No:8242 freeze-dried powder of cfu/mL, ferment at constant temperature 12h under the conditions of 37 DEG C, this
When, viable count reaches 3.4 × 109Cfu/mL (viable count changes visible Fig. 1 in fermentation process)；
(3) fruit juice after fermentation adds the lactalbumin of the sterile pectin and 4% for accounting for fermented juice gross mass 1 ‰,
Sterile filling is placed on 4 DEG C of deepfreeze 21d, and (viable count variation is visible in storage for every 3~4 days sampling and measuring viable counts
Fig. 2).
According to Fig. 1, fermented apple juice is prepared using the method for the present invention, lactobacillus plantarum CGMCC No:8242 can quickly increase
It grows, 12h reaches 3.4 × 109Cfu/mL, being 150 times of control group or so, (control group is the fermentation for not adding any substance
Cider)；According to fig. 2, addition activity protecting agent significantly improves probiotics in the survival rate of shelf life, and 4 DEG C of storages are deposited after 21 days
For motility rate up to 30%, viable count still has 1.0 × 109Cfu/mL is significantly higher than the control group for being not added with protective agent and stabilizer,
Two orders of magnitude have dropped in the viable count of control group, and survival rate only has 1% (control group is to be not added with protective agent and stabilizer).
Embodiment 2:
Specific step is as follows:
(1) in the whole magnesium sulfate for adding the yeast extract, 0.03 ‰ that account for cider gross mass 5 ‰ of cider, 0.01 ‰
Manganese sulfate, 7 ‰ potassium dihydrogen phosphate, be uniformly mixed after 15 ‰ sodium citrate, 15min sterilizing is heated under the conditions of 85 DEG C；
(2) by sterilized cider be cooled to 40 DEG C hereinafter, under gnotobasis in cider with 1.5 ×
107Lactobacillus plantarum CCFM8661 (CGMCC No:5494) freeze-dried powder, constant temperature under the conditions of 37 DEG C is added in the additive amount of cfu/mL
Ferment 10h, at this point, viable count reaches 2.6 × 109Cfu/mL (viable count changes visible Fig. 3 in fermentation process)；
(3) fruit juice after fermentation add the sterile pectin for accounting for fermented juice gross mass 1 ‰, 2% resistant dextrin,
5% xylo-oligosaccharide, sterile filling are placed on 4 DEG C of deepfreeze 21d, and sampling and measuring viable count is (in storage within every 3~4 days
Viable count changes visible Fig. 4).
According to Fig. 3, fermented apple juice is prepared using the method for the present invention, lactobacillus plantarum CCFM8661 (CGMCC No:
5494) can fast breeding, 10h reaches 2.6 × 109Cfu/mL, being 120 times of control group or so, (control group is not add to appoint
The fermented apple juice of what substance)；According to Fig. 4, adds activity protecting agent and significantly improve probiotics in the survival rate of shelf life, 4 DEG C
For survival rate up to 50%, viable count still has 1.3 × 10 after storage 21 days9Cfu/mL is significantly higher than and is not added with protective agent and steady
Determine the control group of agent, two orders of magnitude have dropped in the viable count of control group, and survival rate only has 3%, and (control group is to be not added with protective agent
And stabilizer).
Embodiment 3:
Specific step is as follows:
(1) in the whole magnesium sulfate for adding the soy peptone, 0.05 ‰ that account for cider gross mass 4 ‰ of cider, 0.01 ‰
Manganese sulfate, 5 ‰ potassium dihydrogen phosphate, be uniformly mixed after 10 ‰ sodium citrate, 15min sterilizing is heated under the conditions of 85 DEG C；
(2) by sterilized cider be cooled to 40 DEG C hereinafter, under gnotobasis in cider with 1.5 ×
107The additive amount addition lactobacillus plantarum CGMCC No:5493 freeze-dried powder of cfu/mL, ferment at constant temperature 10h under the conditions of 37 DEG C, this
When, viable count reaches 3.1 × 109Cfu/mL (viable count changes visible Fig. 5 in fermentation process)；
(3) fruit juice after fermentation adds the lactalbumin of the sterile carragheen for accounting for fermented juice gross mass 1 ‰, 4%,
Sterile filling is placed on 4 DEG C of deepfreeze 21d, and (viable count variation is visible in storage for every 3~4 days sampling and measuring viable counts
Fig. 6).
According to Fig. 5, fermented apple juice is prepared using the method for the present invention, lactobacillus plantarum CGMCC No:5493 can quickly increase
It grows, 10h reaches 3.1 × 109Cfu/mL, being 150 times of control group or so, (control group is the fermentation for not adding any substance
Cider)；According to Fig. 6, adds activity protecting agent and significantly improve probiotics in the survival rate of shelf life, 4 DEG C of storages are deposited after 21 days
For motility rate up to 47%, viable count still has 1.5 × 109Cfu/mL is significantly higher than the control group for being not added with protective agent and stabilizer,
Two orders of magnitude have dropped in the viable count of control group, and survival rate only has 1% (control group is to be not added with protective agent and stabilizer).
Embodiment 4:
Specific step is as follows:
(1) cider eventually addition account for the tryptone of cider gross mass 2 ‰, 3 ‰ yeast extract, 0.05 ‰
Magnesium sulfate, 0.01 ‰ manganese sulfate, 5 ‰ potassium dihydrogen phosphate, 6 ‰ sodium citrate after be uniformly mixed, under the conditions of 85 DEG C plus
Hot 15min sterilizing；
(2) by sterilized cider be cooled to 40 DEG C hereinafter, under gnotobasis in cider with 1.5 ×
107The additive amount addition lactobacillus plantarum CGMCC No:8242 freeze-dried powder of cfu/mL, ferment at constant temperature 10h under the conditions of 37 DEG C, this
When, viable count reaches 3.8 × 109Cfu/mL (viable count changes visible Fig. 7 in fermentation process)；
(3) fruit juice after fermentation adds the polyglycereol fat of the sterile pectin for accounting for fermented juice gross mass 1 ‰, 2%
Acid esters and 2% resistant dextrin, sterile filling is placed on 4 DEG C of deepfreeze 21d, sampling and measuring viable count (storage in every 3~4 days
Viable count changes visible Fig. 8 in the process).
According to Fig. 7, fermented apple juice is prepared using the method for the present invention, lactobacillus plantarum CGMCC No:8242 can quickly increase
It grows, 10h reaches 3.8 × 109Cfu/mL, being 170 times of control group or so, (control group is the fermentation for not adding any substance
Cider)；According to Fig. 8, adds activity protecting agent and significantly improve probiotics in the survival rate of shelf life, 4 DEG C of storages are deposited after 21 days
For motility rate up to 35%, viable count still has 1.3 × 109Cfu/mL is significantly higher than the control group for being not added with protective agent and stabilizer,
Two orders of magnitude have dropped in the viable count of control group, and survival rate only has 1% (control group is to be not added with protective agent and stabilizer).
Comparative example 1:
Specific step is as follows:
(1) manganese sulfate, 5 ‰ potassium dihydrogen phosphate, 6 ‰ lemon of cider gross mass 0.01 ‰ are accounted in cider end addition
It is uniformly mixed after lemon acid sodium, does not add proliferation factor, 15min sterilizing is heated under the conditions of 85 DEG C；
(2) by sterilized cider be cooled to 40 DEG C hereinafter, under gnotobasis in cider with 1.7 ×
107Lactobacillus plantarum CCFM8661 (CGMCC No:5494) freeze-dried powder, constant temperature under the conditions of 37 DEG C is added in the additive amount of cfu/mL
Ferment 16h, at this point, viable count only reaches 3.2 × 107Cfu/mL (viable count changes visible Fig. 9 in fermentation process).
Although the present invention has been described by way of example and in terms of the preferred embodiments, it is not intended to limit the invention, any to be familiar with this skill
The people of art can do various change and modification, therefore protection model of the invention without departing from the spirit and scope of the present invention
Enclosing subject to the definition of the claims.
Claims (10)
1. a kind of preparation method of the fermented apple juice rich in active plant lactobacillus, which is characterized in that the method is that will plant
Object lactobacillus is inoculated in the cider for being added to proliferation factor and the inorganic salts for promoting lactobacillus plantarum to be proliferated and is sent out
Ferment obtains fermented apple juice；The proliferation factor includes yeast extract, yeast extract, Yeast protein, Yeast protein peptone, big
One of legumin peptone, tryptone or casein peptone or more than one.
2. a kind of preparation method of the fermented apple juice rich in active probiotic as described in claim 1, which is characterized in that institute
State additive amount of the proliferation factor in cider accounts for fruit juice gross mass 2~10 ‰.
3. a kind of preparation method of the fermented apple juice rich in active probiotic as claimed in claim 1 or 2, feature exist
In the inorganic salts include dipotassium hydrogen phosphate, disodium hydrogen phosphate, potassium dihydrogen phosphate, sodium dihydrogen phosphate, potassium phosphate or potassium phosphate sodium
One of or more than one；
The inorganic salts include one of sodium citrate or potassium citrate or more than one；
The inorganic salts include one of magnesium sulfate or manganese sulfate or more than one.
4. a kind of preparation method of fermented apple juice rich in active probiotic a method according to any one of claims 1-3, feature
It is, the inorganic salts include dipotassium hydrogen phosphate, disodium hydrogen phosphate, potassium dihydrogen phosphate, sodium dihydrogen phosphate, potassium phosphate or potassium phosphate
One of sodium or more than one when, additive amount of the inorganic salts in cider accounts for 2~the 8 ‰ of cider gross mass；
The inorganic salts include one of sodium citrate or potassium citrate or more than one when, inorganic salts are in cider
Additive amount accounts for 9~the 20 ‰ of cider gross mass；
The inorganic salts include one of magnesium sulfate or manganese sulfate or more than one when, addition of the inorganic salts in cider
Amount accounts for 0.001~the 0.05 ‰ of cider gross mass.
5. a kind of preparation method of fermented apple juice rich in active probiotic as described in claim 1-4 is any, feature
It is, inoculum concentration of the lactobacillus plantarum in cider is 1 × 106~5 × 107cfu/mL。
6. a kind of preparation method of fermented apple juice rich in active probiotic a method as claimed in any one of claims 1 to 5, feature
It is, addition activity protecting agent is needed in the fermented apple juice；
The activity protecting agent include one of whey protein isolate, casein, soybean protein or skimmed milk or more than one；
Or the activity protecting agent is polysaccharide；
Or the activity protecting agent includes that dietary fiber, resistant dextrin, maltodextrin, polydextrose, oligosaccharide or ethoxy form sediment
One of powder or more than one.
7. a kind of preparation method of fermented apple juice rich in active probiotic as described in claim 1-6 is any, feature
Be, the activity protecting agent include one of whey protein isolate, casein, soybean protein or skimmed milk or more than one
When, additive amount of the activity protecting agent in fermented apple juice accounts for the 2~5% of fermented apple juice gross mass；
Or the activity protecting agent be polysaccharide when, additive amount of the activity protecting agent in fermented apple juice accounts for the total matter of fermented apple juice
The 0.1~5% of amount；
Or the activity protecting agent includes that dietary fiber, resistant dextrin, maltodextrin, polydextrose, oligosaccharide or ethoxy form sediment
One of powder or more than one when, additive amount of the activity protecting agent in fermented apple juice accounts for fermented apple juice gross mass
0.1~5%.
8. a kind of preparation method of fermented apple juice rich in active probiotic as claimed in claim 1, feature
It is, addition stabilizer is needed in the fermented apple juice；
The stabilizer include one of xanthan gum, pectin, polyglyceryl fatty acid ester or carragheen or more than one.
9. a kind of preparation method system of any fermented apple juice rich in active plant lactobacillus of application claim 1-9
Standby obtained fermented apple juice.
10. a kind of preparation method of any fermented apple juice rich in active plant lactobacillus of claim 1-9 is being made
Application in terms of standby fermented apple juice.
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| CN112094783A (en) * | 2020-09-29 | 2020-12-18 | 江南大学 | Composite lactobacillus leaven and application thereof |
| CN112088957A (en) * | 2020-09-29 | 2020-12-18 | 江南大学 | Fermented tea beverage and preparation method thereof |
| CN112293492A (en) * | 2019-07-26 | 2021-02-02 | 内蒙古伊利实业集团股份有限公司 | Application of polysaccharide dietary fiber as stabilizer, fermented milk and lactobacillus beverage |
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