CN113180112A - Preparation method of goat milk without mutton smell - Google Patents
Preparation method of goat milk without mutton smell Download PDFInfo
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- CN113180112A CN113180112A CN202110597889.6A CN202110597889A CN113180112A CN 113180112 A CN113180112 A CN 113180112A CN 202110597889 A CN202110597889 A CN 202110597889A CN 113180112 A CN113180112 A CN 113180112A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/158—Milk preparations; Milk powder or milk powder preparations containing additives containing vitamins or antibiotics
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Abstract
The invention discloses a preparation method of goat milk without mutton smell, belonging to the technical field of removing unpleasant smell of food. The preparation method comprises the steps of firstly carrying out standardized preparation, mixing and stirring water, goat milk powder (fresh goat milk), honey, tea extract, vitamin A, beta-cyclodextrin and lecithin for full dissolution, and then carrying out high-pressure homogenization and spray drying (or pasteurization) to obtain solid mutton smell-free goat milk powder (or liquid mutton smell-free goat milk). The method mainly utilizes the principle that vitamin A and honey can react with free fatty acid, and removes the mutton smell while not damaging the nutrient components in the goat milk; in addition, the tea extract and beta-cyclodextrin are added, and the mutton smell is further reduced by utilizing the adsorption and embedding effects of physical surfaces. The prepared goat milk has the characteristic of stable quality.
Description
Technical Field
The invention belongs to the technical field of removing unpleasant odor of food, and particularly relates to a preparation method of goat milk without the smell of mutton.
Background
The goat milk contains more than 200 nutrients and bioactive substances, contains nutrient components similar to those of cow milk, and has higher nutritional value. The contents of protein, amino acid, fat, vitamins and minerals in goat milk are all higher than those in cow milk. The diameter of the goat milk fat globule is about 2 mu m, the diameter of the goat milk fat globule is 3-4 mu m, and the goat milk fat globule has smaller diameter, so that the goat milk fat globule is easier to digest and absorb. The casein to whey ratio of goat milk, cow milk and human milk is about 75: 25 (goat milk), 85: 15 (cow milk) and 60: 40 (human milk), and it can be seen that goat milk has lower casein content and higher whey protein content than cow milk, and is similar to human milk. The higher the casein content, the lower the protein digestion, so the sheep milk protein has higher digestibility than cow milk, and the albumin and the casein in the sheep milk are complete proteins and contain eight essential amino acids essential to human body. The mineral content of goat milk is 0.86%, which is 0.14% higher than that of cow milk, and the mineral in goat milk is dissolved, and the calcium-phosphorus ratio is optimal. The goat milk contains various vitamins, most of which exceed the content of cow milk, and particularly the VC content is 10 times of that of cow milk. The natural acidity (11.46) of the goat milk is lower than that (13.69) of the cow milk, and the main buffering components of the goat milk are proteins and phosphates, which is the excellent buffering property of the goat milk. In addition, the goat milk also has the health care functions of resisting allergy, being easy to absorb, maintaining beauty and keeping young and the like.
The smell of goat milk is mainly related to short-chain fatty acids, and the free fatty acids forming the short and medium chains of goat milk are mainly acetic acid (C)2:0) Lauric acid (C)12:0) Myristic acid (C)14:0) And palmitic acid (C)16:0) And, in addition, capric acid (C)10:0) Butyric acid (C)4:0) Octanoic acid (C)8:0) And hexanoic acid (C)6:0). The obvious correlation with the goat milk odor intensity is caproic acid, caprylic acid, capric acid, myristic acid and palmitic acid in free fatty acid, and the correlation is weakened in sequence. The bound fatty acids in goat milk are not much related to their taint. The most of fatty acid in the goat milk exists in the form of triglyceride, and the contribution to the goat milk is small, and only when the triglyceride is in the lipaseThe effect of decomposing into free fatty acid can influence the goat milk smell. The goat milk odor caused by the medium-short chain fatty acid greatly reduces the acceptance of consumers.
At present, the research on the goat milk patent goat odor removing method in China mainly centers on the direction of removing medium-chain fatty acid and covering up the goat odor by embedding. Chinese patent application CN101107943A, entitled "goat milk physical smell removing method", discloses a method for removing smell by combining flash evaporation with beta-cyclodextrin embedding, and further covers the smell which is not completely removed by flash evaporation by utilizing beta-cyclodextrin. This method loses a portion of the medium chain fatty acids and does not ensure complete de-odorization. Chinese patent application CN106942570A, entitled biological method for removing mutton smell from fresh goat milk, discloses that honey reacts with dry fruit juice with high alkali content, capric acid and acetic acid to form new organic matter and remove mutton smell by using the principle of biological neutralization. However, the method cannot control the removal of the mutton smell completely. Chinese patent application CN107251949A, entitled preparation method of a non-mutton smell whole fat goat milk powder retaining goat milk fatty acid, discloses that the antioxidation of ascorbic acid and the emulsification of phospholipid are utilized to protect fat in goat milk, and the embedding effect of beta-cyclodextrin and locust bean gum is combined to cover up the mutton smell. The method can retain nutrients to a large extent, but ascorbic acid is easily oxidized and cannot completely protect nutrients. The Chinese patent application CN107318978A, entitled goat milk de-odoring method, adopts a method of combining a traditional de-odoring process with a de-odoring agent, and discloses that the de-odoring agent quercetin, eugenol and the like are added. The physical and chemical methods are combined to effectively remove the mutton smelling substances in the goat milk, but part of medium-chain fatty acid is lost. Chinese patent application CN111802457A, entitled triple deodouring method for processing goat milk, discloses a method for thoroughly deodouring and sterilizing goat milk by triple deodouring process, wherein the goat milk is kept at 50-60 ℃, and the deodouring goat milk without deodouring is obtained by negative pressure deodouring, low vacuum concentration, high temperature sterilization and flash evaporation sterilization. This process inevitably results in the loss of some of the medium chain fatty acids.
At present, the aim of removing the mutton smell is achieved mainly by combining methods of heating and then removing the mutton smell under negative pressure, embedding and covering the mutton smell, adding a mutton smell removing agent, adding substances for protecting nutrient components and the like, but the mutton smell cannot be removed to the maximum extent and the nutrient substances of the goat milk can be kept.
Disclosure of Invention
[ problem ] to
The conventional method for removing the mutton smell of the goat milk cannot remove the mutton smell to the maximum extent and simultaneously retain nutrient substances of the goat milk.
[ solution ]
In order to solve the problems, the invention provides a preparation method of mutton smell-free goat milk, which has the advantages of obvious mutton smell removing effect, reservation of most of nutrient substances, excellent flavor, safe use, low cost and no need of large-scale equipment, and specifically comprises a preparation method of solid mutton smell-free goat milk powder and a preparation method of liquid mutton smell-free goat milk.
Specifically, the invention firstly provides a preparation method of goat milk without mutton smell, which comprises the following steps:
(1) standardized preparation: according to the weight parts, 400 parts of water 390-containing material, 98-100 parts of goat milk powder, 4-5 parts of honey, 2-2.5 parts of tea extract, 0.2-0.4 part of vitamin A, 0.4-0.8 part of beta-cyclodextrin and 0.2-0.3 part of lecithin, or 600 parts of fresh goat milk 550-containing material, 4-5 parts of honey, 2-2.5 parts of tea extract, 0.2-0.4 part of vitamin A, 0.4-0.8 part of beta-cyclodextrin and 0.2-0.3 part of lecithin are mixed, stirred and dissolved;
(2) homogenizing: homogenizing under 10-30MPa for 10-15 min;
(3) spray drying or pasteurization: spray drying at 200 deg.C with 180 deg.C air intake to obtain solid mutton smell-free goat milk powder, or pasteurizing homogenized goat milk at 65-80 deg.C for 15-20min to obtain liquid mutton smell-free goat milk.
In one embodiment of the invention, the goat milk comprises one or both of goat milk and sheep milk.
In one embodiment of the present invention, the vitamin a comprises one or more of retinol, retinal, retinoic acid, retinol acetate and retinol palmitate.
In one embodiment of the invention, the vitamin A is coated by the film agent, and the particle size is 40-60 meshes.
In one embodiment of the present invention, the tea extract is green tea extract.
In one embodiment of the invention, the green tea extract is available from Anhui Red Star pharmacy Co.
In one embodiment of the invention, the honey preferably comprises rape honey, locust honey, chaste tree honey and other common honey varieties.
In one embodiment of the invention, the lecithin soft capsule is prepared by taking liquid lecithin as a raw material, adding glycerol or soybean oil for dilution, and then wrapping with gelatin.
In one embodiment of the present invention, the lecithin soft capsule is available from Henan four-dimensional Biotechnology limited and has a particle size of 80-160 mesh.
In one embodiment of the invention, the beta-cyclodextrin has an inner diameter of 0.7 to 0.8nm and a particle size of 80 to 120 mesh.
In one embodiment of the present invention, the inlet air temperature of the spray drying is 180-.
In one embodiment of the present invention, the pasteurization refers to pasteurization carried out under the condition of heat preservation at 65-80 ℃ for 15-20 min.
The invention also provides the solid mutton smell-free goat milk powder or the liquid mutton smell-free goat milk prepared by the method.
The invention also provides application of the preparation method in the field of dairy products or foods.
Compared with the prior art, the invention has the following advantages and effects:
the method has obvious mutton smell removing effect, and the mutton smell is removed while nutrient components in the goat milk are not damaged by the principle that the vitamin A and the honey can chemically react with free fatty acid; in addition, the tea extract and the beta-cyclodextrin are added, the mutton smell is further reduced by utilizing the physical surface adsorption and embedding effects, 35 to 40 percent of free fatty acid can be removed, most of nutrient substances can be reserved, and the prepared goat milk powder or goat milk has excellent flavor.
Secondly, the goat milk prepared by the method has the characteristic of stable quality, is uniform and stable in system in 21 days of shelf life, and does not float upwards.
In addition, the method has safe preparation process and low cost, does not need large-scale equipment, and is easy to popularize and apply in the market.
Detailed Description
Free fatty acid caproic acid (C)6:0) Octanoic acid (C)8:0) And capric acid (C)10:0) The measurement method (3) comprises: an internal standard method for determining fatty acid in GB 5009.168-2016 national food safety standard food.
The sensory evaluation method comprises the following steps: and (3) restoring the prepared goat milk powder finished product by flushing water or directly taking liquid goat milk, comparing the liquid goat milk with untreated pure goat milk, and performing sensory group evaluation on the goat odor intensity, wherein the evaluation group number is 50, and the evaluation and scoring standards are as follows: the mutton smell is very strong for 1-3 minutes; 3-5 minutes of strong mutton smell; the mutton smell is weaker and is 5-7 minutes; 7-9 points of no mutton smell.
Green tea extract was purchased from Anhui Red Star pharmaceutical Co., Ltd; lecithin was purchased from four-dimensional biotechnology limited, Henan; vitamin a was purchased from south of the river sugar cupboard food ltd.
The present invention is further described below with reference to examples, but the embodiments of the present invention are not limited thereto.
5.1 selection of Experimental goat milk
Selecting milk powder of the same company and batch, and respectively taking 100g of the milk powder as raw materials of the solid mutton smell-free goat milk powder and the liquid mutton smell-free goat milk and a control group.
5.2 Experimental methods
Respectively detecting free fatty acid caproic acid (C) in three groups of goat milk or brewed goat milk powder by using goat milk powder prepared by the above method to prepare solid mutton smell-free goat milk powder and liquid mutton smell-free goat milk6:0) Octanoic acid (C)8:0) And capric acid (C)10:0) The content of (a).
Example 1
(1) Standardized preparation: according to 400g of water, 100g of goat milk powder, 0.4g of beta-cyclodextrin, 0.2g of lecithin, 4g of acacia honey, 0.2g of vitamin A (retinol) and 2g of green tea extract, stirring and fully dissolving.
(2) Homogenizing: homogenizing under 30MPa for 10 min.
(3) Spray drying or pasteurization: spray drying a part of homogenized goat milk product by adopting an operation condition of air intake at 180 ℃ to prepare solid mutton smell-free goat milk powder; and (3) preserving the heat of the rest homogenized goat milk for 15min at the temperature of 80 ℃ for pasteurization, and preparing the liquid mutton smell-free goat milk.
After the solid mutton smell-free goat milk powder finished product is restored by flushing, the mutton smell strength is evaluated in a sensory way by comparing with pure goat milk, and the evaluation result is as follows: 3.2 points of original pure goat milk and 7.6 points of goat milk powder.
(4) For free fatty acid caproic acid (C) in solid or liquid goat milk without mutton smell6:0) Octanoic acid (C)8:0) And the content of decanoic acid, and the experimental results are shown in table 1. It can be seen that caproic acid (C) is present in the solid and liquid goat milk powder treated by the present invention, compared to the control group6:0)Octanoic acid (C)8:0) And capric acid (C)10:0) The content of three free fatty acids with obvious mutton smell is greatly reduced by about 34 percent or more, which shows that the mutton smell removing effect of the invention on the goat milk is obvious.
TABLE 1 content of free fatty acids caproic, caprylic and capric acid in solid goat milk powder, liquid goat milk and raw pure goat milk (control group)
Example 2
(1) Standardized preparation: according to 400g of water, 100g of goat milk powder, 0.8g of beta-cyclodextrin, 0.3g of lecithin, 5g of acacia honey, 0.4g of vitamin A acetate and 2.5g of green tea extract, stirring and fully dissolving.
(2) Homogenizing: homogenizing under 30MPa for 10 min.
(3) Spray drying or pasteurization: carrying out spray drying on a part of homogenized goat milk product by adopting the operation condition of air intake at 180 ℃ to prepare solid mutton smell-free goat milk powder; and (3) preserving the heat of the rest homogenized goat milk for 15min at the temperature of 80 ℃ for pasteurization, and preparing the liquid mutton smell-free goat milk.
After the solid mutton smell-free goat milk powder finished product is restored by flushing, the mutton smell strength is evaluated in a sensory way by comparing with pure goat milk, and the evaluation result is as follows: 3.2 parts of original pure goat milk and 8.1 parts of goat milk powder.
(4) For free fatty acid caproic acid (C) in solid or liquid goat milk without mutton smell6:0) Octanoic acid (C)8:0) And the content of decanoic acid, and the experimental results are shown in table 2.
It can be seen that caproic acid (C) is present in the solid and liquid goat milk powder treated by the present invention, compared to the control group6:0)Octanoic acid (C)8:0) And capric acid (C)10:0) The content of three free fatty acids with obvious mutton smell is greatly reduced by 38 percent or more, which shows that the mutton smell removing effect of the invention on the goat milk is obvious.
TABLE 2 content of free fatty acids caproic, caprylic and capric acid in solid goat milk powder, liquid goat milk and raw pure goat milk
Example 3
(1) Standardized preparation: according to 550g of fresh goat milk, 0.4g of beta-cyclodextrin, 0.2g of lecithin, 4g of acacia honey, 0.2g of vitamin A palmitate and 2g of green tea extract, stirring and fully dissolving.
(2) Homogenizing: homogenizing under 10MPa for 15 min.
(3) Spray drying or pasteurization: spray drying a part of homogenized goat milk product by adopting an operation condition of air intake at 180 ℃ to prepare solid mutton smell-free goat milk powder; and (3) preserving the heat of the rest homogenized goat milk for 15min at the temperature of 80 ℃ for pasteurization, and preparing the liquid mutton smell-free goat milk.
Comparing the liquid goat milk without the mutton smell with the pure goat milk, and performing sensory evaluation on the mutton smell strength, wherein the evaluation result is as follows: 3.2 points of original pure goat milk and 7.5 points of liquid goat milk without mutton smell.
(4) For free fatty acid caproic acid (C) in solid or liquid goat milk without mutton smell6:0) Octanoic acid (C)8:0) And the content of decanoic acid, and the experimental results are shown in table 3.
It can be seen that caproic acid (C) is present in the solid and liquid goat milk powder treated by the present invention, compared to the control group6:0)Octanoic acid (C)8:0) And capric acid (C)10:0) The content of three free fatty acids with obvious mutton smell is greatly reduced by about 32 percent, which shows that the mutton smell removing effect of the invention on the goat milk is obvious.
TABLE 3 content of free fatty acids caproic, caprylic and capric acid in solid goat milk powder, liquid goat milk and raw pure goat milk
Example 4
(1) Standardized preparation: 600 parts of fresh goat milk, 0.8g of beta-cyclodextrin, 0.3g of lecithin, 5g of acacia honey, 0.4g of vitamin A (retinal) and 2.5g of green tea extract, and stirring for fully dissolving;
(2) homogenizing: homogenizing under 30MPa for 10 min.
(3) Spray drying or pasteurization: spray drying a part of homogenized goat milk product by adopting an operation condition of air intake at 180 ℃ to prepare solid mutton smell-free goat milk powder; and (3) preserving the heat of the rest homogenized goat milk for 15min at the temperature of 80 ℃ for pasteurization, and preparing the liquid mutton smell-free goat milk.
Comparing the liquid goat milk without the mutton smell with the pure goat milk, and performing sensory evaluation on the mutton smell strength, wherein the evaluation result is as follows: 3.2 points of original pure goat milk and 7.9 points of liquid goat milk without mutton smell.
(4) For free fatty acid caproic acid (C) in solid or liquid goat milk6:0) Octanoic acid (C)8:0) And the decanoic acid content were measured and the results are shown in table 4.
It can be seen that caproic acid (C) is present in the solid and liquid goat milk powder treated by the present invention, compared to the control group6:0)Octanoic acid (C)8:0) And capric acid (C)10:0) The content of three free fatty acids with obvious mutton smell is greatly reduced by about 38 percent, which shows that the mutton smell removing effect of the invention on the goat milk is obvious.
TABLE 4 content of free fatty acids caproic, caprylic and capric acid in solid goat milk powder, liquid goat milk and raw pure goat milk
Comparative example 1
When sorbitol, xylitol, mannitol, vitamin d2 and d3 were used instead of vitamin a according to the invention, respectively, the remaining steps and parameters were the same as in example 2.
Through determination, the evaluation of the mutton smell removing effect is shown in table 5 below (aiming at the solid mutton smell-free goat milk powder) when sorbitol, xylitol, mannitol, vitamin D2 and D3 are added, and the fact that the addition amount of vitamin D (including vitamin D2 and vitamin D3) in GB14880-2012 national food safety standard food nutrition enhancer use standard is very low (10 micrograms/kg-40 micrograms/kg) in the dairy product can be found, so that the mutton smell of the goat milk is not obviously improved by the both at the addition amount (40 micrograms/kg in a comparative example); the mutton smell removing effect of the sorbitol, the xylitol and the mannitol is also poor, the mutton smell removing effect is weak probably because the sorbitol, the xylitol and the mannitol do not react with free fatty acid, the sweetness and the cooling feeling of the sorbitol, the xylitol and the mannitol are improved to a certain extent on the sensory score of the goat milk, but the effect is obviously weaker than the removing effect when the vitamin A is used.
Table 5 sensory scores for the de-cowy effect of goat milk products with sorbitol, xylitol, mannitol, vitamins d2 and d 3.
| Different goat milk productsa | Sensory scoring |
| Vitamin A | 8.1 |
| Sorbitol | 5.6 |
| Xylitol, its preparation method and use | 6.7 |
| Mannitol | 4.8 |
| Vitamin d2 | 3.7 |
| Vitamin d3 | 4.3 |
| Pure goat milk | 3.2 |
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. The preparation method of the goat milk without the goat odor is characterized by comprising the following steps:
(1) standardized preparation: according to the weight parts, 400 parts of water 390-containing material, 98-100 parts of goat milk powder, 4-5 parts of honey, 2-2.5 parts of tea extract, 0.2-0.4 part of vitamin A, 0.4-0.8 part of beta-cyclodextrin and 0.2-0.3 part of lecithin, or 600 parts of fresh goat milk 550-containing material, 4-5 parts of honey, 2-2.5 parts of tea extract, 0.2-0.4 part of vitamin A, 0.4-0.8 part of beta-cyclodextrin and 0.2-0.3 part of lecithin are mixed, stirred and dissolved;
(2) homogenizing: homogenizing under 10-30MPa for 10-15 min;
(3) spray drying or pasteurization: spray drying to obtain solid mutton smell-free goat milk powder, or pasteurizing to obtain liquid mutton smell-free goat milk.
2. The method for preparing goat milk without goat odor as claimed in claim 1, wherein the goat milk comprises one or both of goat milk and sheep milk.
3. The method of claim 1 or 2, wherein the vitamin A comprises one or more of retinol, retinal, retinoic acid, retinol acetate and retinol palmitate.
4. The method for preparing goat milk without goat odor according to claim 3, wherein the vitamin A is coated with a film agent, and the particle size is 40-60 meshes.
5. The method for preparing goat milk without goat odor according to any one of claims 1 to 4, wherein the tea extract is green tea extract.
6. The method for preparing goat milk without goat odor according to any one of claims 1 to 5, wherein the honey preferably comprises one or more of rape honey, locust honey and chaste tree honey.
7. The method for preparing goat milk without mutton smell as claimed in any one of claims 1 to 6, wherein the pasteurization is carried out at 65-80 ℃ for 15-20 min.
8. The method for preparing goat milk without mutton smell according to any one of claims 1 to 7, wherein the beta-cyclodextrin has an inner diameter of 0.7-0.8nm and a particle size of 80-120 meshes.
9. The solid or liquid cowy-free goat milk powder prepared by the preparation method of the cowy-free goat milk according to any one of claims 1-8.
10. The application of the preparation method of goat milk without goat odor of any one of claims 1-8 in the field of dairy products or foods.
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| CN114916579A (en) * | 2022-06-17 | 2022-08-19 | 陕西科技大学 | Method for reducing heterocyclic compounds and mutton smell in brown fermented goat milk |
| CN115136988A (en) * | 2022-07-15 | 2022-10-04 | 蓝河营养品有限公司 | Sheep whole milk powder and preparation method thereof |
| CN116268105A (en) * | 2023-04-13 | 2023-06-23 | 浙江大学 | High-folic acid composite fruit and vegetable goat milk and preparation method thereof |
| CN116616349A (en) * | 2023-07-17 | 2023-08-22 | 内蒙古盛健生物科技有限责任公司 | Goat milk powder composition for removing smell of mutton and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114916579A (en) * | 2022-06-17 | 2022-08-19 | 陕西科技大学 | Method for reducing heterocyclic compounds and mutton smell in brown fermented goat milk |
| CN115136988A (en) * | 2022-07-15 | 2022-10-04 | 蓝河营养品有限公司 | Sheep whole milk powder and preparation method thereof |
| CN115136988B (en) * | 2022-07-15 | 2024-01-30 | 蓝河营养品有限公司 | Sheep whole milk powder and preparation method thereof |
| CN116268105A (en) * | 2023-04-13 | 2023-06-23 | 浙江大学 | High-folic acid composite fruit and vegetable goat milk and preparation method thereof |
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