CN114468042A - Safe and efficient goat milk de-odoring agent - Google Patents
Safe and efficient goat milk de-odoring agent Download PDFInfo
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- CN114468042A CN114468042A CN202111654746.0A CN202111654746A CN114468042A CN 114468042 A CN114468042 A CN 114468042A CN 202111654746 A CN202111654746 A CN 202111654746A CN 114468042 A CN114468042 A CN 114468042A
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- A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
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Abstract
The invention discloses a safe and efficient goat milk de-odoring agent, and belongs to the technical field of food additives. The goat milk de-odoring agent comprises one or two of beta-cyclodextrin and lactitol. The molecular center of the beta-cyclodextrin adopted by the invention has a cavity structure, the outer edge of the beta-cyclodextrin has hydrophilicity, the inner wall of the beta-cyclodextrin has hydrophobicity or non-polarity, the property of small hydrophobic molecules in goat milk can be captured through a hydrophobic inner cavity, and a goat smell causing substance in the goat milk, namely volatile medium-short chain free fatty acid, is embedded, so that a good goat smell removing effect is achieved; the lactitol has the sweetness of only 40 percent of sucrose, has strong stability, better acid and alkali resistance, low energy, health-care functions of balancing intestinal flora, relaxing bowels and protecting liver and the like, and can be used as a functional sweetener to cover the goat milk smell, so that the goat milk smell is effectively reduced, and the added value of the product is improved.
Description
Technical Field
The invention relates to the technical field of food additives, in particular to a safe and efficient goat milk de-odoring agent.
Background
The goat milk has rich nutrient components, can be used as a substitute of cow milk for lactose intolerance patients and people with gastrointestinal dysfunction to eat, is not easy to cause chemical anaphylactic reaction because the nutrient components of the goat milk are closer to the breast milk, has good digestion and absorption, and is more suitable for infants to drink. But compared with cow milk, the content of the medium-short chain free fatty acid (SM-FFA) in the goat milk is higher, and the goat milk smell intensity can be improved along with the increase of the content of the medium-short chain free fatty acid; studies have found that SM-FFA in the goat milk interacts in some binding manner to produce a taint odor. The special mutton smell is not understood and accepted by most consumers, so that the development of the goat milk and products thereof is severely limited, and the research on the efficient and safe mutton smell removing method is particularly important for the development of the goat milk industry.
Disclosure of Invention
The invention aims to provide a safe and efficient goat milk de-odoring agent, which is prepared by compounding and adding beta-cyclodextrin and lactitol, has a synergistic effect, has a remarkable de-odoring effect compared with the effect of independently adding the beta-cyclodextrin or the lactitol, and improves the flavor of goat milk.
In order to achieve the purpose, the invention provides the following scheme:
one of the technical schemes of the invention is as follows: the safe and efficient goat milk de-odoring agent comprises one or two of beta-cyclodextrin and lactitol.
Further, when the de-odoring agent is beta-cyclodextrin, the mass/volume percentage of the beta-cyclodextrin to the liquid goat milk is 0.2-1.0%;
when the deodouring agent is lactitol, the mass/volume percentage of the lactitol to the liquid goat milk is 0.2-1.0%;
when the deodouring agent is beta-cyclodextrin and lactitol, the mass/volume percentages of the beta-cyclodextrin and the lactitol and the liquid goat milk are respectively as follows: 0.2-1.0 percent and 0.2-1.0 percent.
Still further, the mass/volume percent is g/mL × 100%.
Further, when the deodouring agent is beta-cyclodextrin and lactitol, the mass/volume percentages of the beta-cyclodextrin, the lactitol and the liquid goat milk are respectively as follows: 0.5-0.7 percent and 0.7-0.9 percent.
Still further, the beta-cyclodextrin is food grade beta-cyclodextrin.
The center of the beta-cyclodextrin molecule has a cavity structure, the outer edge of the beta-cyclodextrin molecule has hydrophilicity, the inner wall of the beta-cyclodextrin molecule has hydrophobicity or non-polarity, the property of small hydrophobic molecules in goat milk can be captured through a hydrophobic inner cavity, and a goat smell causing substance, namely volatile medium-short chain free fatty acid, in the goat milk is embedded, so that a good goat smell removing effect is achieved.
The lactitol is a white crystal or colorless liquid obtained by reducing lactose, the sweetness is only 40 percent of that of sucrose, the lactitol has strong stability and better acid and alkali resistance, does not generate Maillard reaction with protein and amino acid in milk, and the lactose is a food raw material and is non-toxic and harmless, so the lactitol has better taste and solubility when added into food of the milk raw material, has the health-care functions of low energy, being beneficial to balancing intestinal flora, relaxing bowels and protecting liver and the like, can be used as a functional sweetener to reduce the flavor of the goat milk, and is beneficial to improving the added value of the product.
Further, when the deodouring agent is beta-cyclodextrin and lactitol, the mass/volume percentages of the beta-cyclodextrin, the lactitol and the liquid goat milk are respectively as follows: 0.6 percent and 0.7 percent.
Further, when the deodouring agent is beta-cyclodextrin, the mass/volume percentage of the beta-cyclodextrin and the liquid goat milk is 0.6%; when the deodouring agent is lactitol, the mass/volume percentage of the lactitol to the liquid goat milk is 0.8%.
The second technical scheme of the invention is as follows: the application of the safe and efficient goat milk de-odoring agent in preparation of goat milk products.
Further, the preparation of the goat milk product specifically comprises the following steps: adding a de-odoring agent into liquid goat milk, homogenizing, sterilizing, adding a fermenting agent, fermenting and ripening to obtain the goat milk product.
Further, the preparation of the goat milk product further comprises the following steps: adding fruit juice during preparation process of goat milk product.
Further, the liquid goat milk comprises any one of raw goat milk and concentrated goat milk.
The invention discloses the following technical effects:
(1) the goat milk de-odoring agent utilizes a cavity structure existing in the center of a beta-cyclodextrin molecule, the outer edge of the cavity structure is hydrophilic, the inner wall of the cavity structure is hydrophobic or nonpolar, and the small hydrophobic molecules of short-chain free fatty acid in goat milk can be captured through a hydrophobic inner cavity to be embedded, so that the interaction between the free fatty acid is reduced, and the smell of the goat milk is relieved.
(2) The goat milk de-odoring agent has the advantages that the functional sweetener lactitol is added to cover the goat milk odor, the lactitol has the health-care functions of low energy, benefiting intestinal flora balance, relaxing bowels and protecting liver and the like, and the addition of the lactitol to goat milk is favorable for improving the added value of the product.
(3) The goat milk smell removing agent is prepared by compounding and adding the beta-cyclodextrin and the lactitol, has a synergistic effect, has a remarkable smell removing effect compared with the method of independently adding the beta-cyclodextrin or the lactitol, and improves the flavor and the overall acceptability of the goat milk.
(4) According to the invention, after the smell of mutton is physically removed by adding beta-cyclodextrin and functional sweetener lactitol, the goat milk is fermented, the smell of mutton is further covered by aromatic substances generated by fermentation of a biological leavening agent, lactic acid is generated at the same time, the pH value is reduced, lipase activity is inhibited, free fatty acid is reduced, the smell of mutton is further removed by combining physical smell removal and biological smell removal, and the obtained fermented goat milk and the concentrated goat milk have excellent flavor and stable quality.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings needed in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings without creative efforts.
FIG. 1 is a graph of the free fatty acid peak area of a goat milk product prepared by the present invention;
FIG. 2 is an analysis chart of the main components of the electronic nose of the goat milk products prepared in the embodiments 1-3 of the present invention;
FIG. 3 is a graph of sensory evaluation of goat milk products prepared in example 6 of the present invention;
fig. 4 is a sensory evaluation chart of the goat milk product prepared in example 7 of the present invention;
fig. 5 is a sensory evaluation chart of the goat milk product prepared in example 8 of the present invention.
Detailed Description
Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention.
It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Further, for numerical ranges in this disclosure, it is understood that each intervening value, between the upper and lower limit of that range, is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in a stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference herein for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.
It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The specification and examples are exemplary only.
As used herein, the terms "comprising," "including," "having," "containing," and the like are open-ended terms that mean including, but not limited to.
The following examples all used mass/volume percentages of g/mL × 100%.
Example 1
A method for removing the smell of mutton by using beta-cyclodextrin as a smell removing agent comprises the following steps:
taking fresh goat milk, filtering with a 300-mesh filter screen, adding beta-cyclodextrin, wherein the mass/volume percentage of the beta-cyclodextrin to the fresh goat milk is 0.6%, placing the mixture in a constant-temperature water bath at 40 ℃ for heating for 30min, fully stirring and dissolving, carrying out high-pressure homogenization under the condition of 10MPa, carrying out pasteurization treatment at 65 ℃ for 30min, and cooling to room temperature to obtain the mutton smell removed goat milk product 1.
Example 2
A method for removing the smell of mutton by using lactitol as a smell removing agent comprises the following steps:
taking fresh goat milk, filtering with a 300-mesh filter screen, adding lactitol, wherein the mass/volume percentage of lactitol to fresh goat milk is 0.8%, heating in a constant-temperature water bath at 40 ℃ for 30min, fully stirring and dissolving, carrying out high-pressure homogenization under the condition of 10MPa, carrying out pasteurization at 65 ℃ for 30min, and cooling to room temperature to obtain the mutton smell-removed goat milk product 2.
Example 3
A method for removing the smell of mutton with beta-cyclodextrin and lactitol as deodorizing agents (composite deodorizing agents) comprises the following steps:
taking fresh goat milk, filtering the fresh goat milk by using a 300-mesh filter screen, adding beta-cyclodextrin and lactitol, wherein the mass/volume percentage of the beta-cyclodextrin to the lactitol to the fresh goat milk is 0.6 percent and 0.7 percent respectively, placing the mixture in a constant-temperature water bath at 40 ℃ for heating for 30min, fully stirring and dissolving the mixture, then carrying out high-pressure homogenization under the condition of 10MPa, carrying out pasteurization treatment at 65 ℃ for 30min, and cooling to room temperature to obtain a mutton smell removed goat milk product 3.
Example 4
A method for preparing goat milk product comprises:
taking fresh goat milk, filtering the fresh goat milk by using a 300-mesh filter screen, adding white granulated sugar, beta-cyclodextrin and lactitol, wherein the mass/volume percentages of the white granulated sugar, the beta-cyclodextrin and the lactitol to the fresh goat milk are 7%, 0.6% and 0.7%, homogenizing under the condition of 20MPa, carrying out pasteurization treatment at 65 ℃ for 30min, cooling to 28 ℃, adding concentrated lonicera edulis juice (the addition volume of the concentrated lonicera edulis 4% of the volume of the goat milk), adding a leavening agent in a sterile operating platform, fermenting for 10h (the mass/volume percentage of the leavening agent to the goat milk is 0.01%), after the fermentation is finished, placing the mixture in a refrigerator at 4 ℃ and then cooking for 24h to obtain the lonicera edulis fermented goat milk product 4.
Example 5
A method for preparing goat milk product comprises:
taking fresh goat milk, filtering the fresh goat milk by using a 300-mesh filter screen, concentrating the raw goat milk by using a rotary evaporator at 48 ℃, wherein the volume of the concentrated goat milk accounts for 75% of the volume of the fresh goat milk, adding sucrose, beta-cyclodextrin and lactitol into the concentrated goat milk, the mass/volume percentages of the sucrose, the beta-cyclodextrin and the lactitol to the fresh goat milk are 5%, 0.6% and 0.7%, homogenizing under the condition of 20MPa, carrying out pasteurization treatment at 65 ℃ for 30min, cooling to 35-42 ℃, inoculating a leavening agent (the mass/volume ratio of the leavening agent to the concentrated goat milk is 0.01%) in an aseptic operation table, fermenting for 8h in a 42 ℃ culture box, and after the fermentation is finished, placing a refrigerator at 4 ℃ and then maturing for 24h to obtain a concentrated fermented goat milk product 5.
Effect example 1
Sensory evaluation is carried out on the goat milk products prepared in the examples 1-5, and the evaluation method comprises the following steps: and (3) carrying out sensory evaluation analysis on the experimental result by using a ten-point scale method, wherein the sensory evaluation participating members consist of 10 members trained in the mutton smell for a period of time, and respectively scoring the mutton smell, the color, the tissue state and the overall acceptability of the goat milk. In the evaluation process, a member rinses before sensory evaluation every time, so that in order to avoid inaccurate scoring caused by adaptation to the smell of mutton, when different samples are scored, the member needs to rinse the mouth and then rest for 2-3 min in the middle to evaluate the next sample; results are expressed as mean ± standard deviation (n ═ 3) and analyzed for one-way variance (ANOVA) using SPSS 25.0; the significant difference between the mean values was judged by Duncan's multiplex method (p <0.05 means significant difference, p > 0.05 means no significant difference); the sensory evaluation criteria are shown in Table 1, and the evaluation results are shown in Table 2.
TABLE 1 goat milk sensory evaluation criteria
TABLE 2 sensory evaluation results
The blank sample is fresh goat milk without de-odoring treatment;
as can be seen from table 2, compared with the blank sample, the odor of the de-odorized pure goat milk (product 1, product 2, product 3) is significantly reduced, the de-odorizing effect of the composite de-odorizing agent on the two fermented goat milks (product 4, product 5) is significant, and the color and texture state scores of the 5 products are significantly improved compared with the blank sample; the lonicera edulis fermented goat milk product 4 prepared by adding 0.6% of beta-cyclodextrin and 0.7% of lactitol composite de-odoring agent in example 4 has excellent flavor and highest overall acceptability, and the beta-cyclodextrin and lactitol composite additive can obviously reduce the goat milk odor and has obvious de-odoring effect.
Effect example 2
Determining the content of medium-short chain free fatty acid in the goat milk products prepared in examples 1-5 by adopting headspace solid phase microextraction and gas chromatography-mass spectrometry detection method, taking the peak area of the free fatty acid as an index, and carrying out quantitative analysis by adopting a peak area normalization method, wherein the calculation is specifically carried out according to the following formula:
the percentage of free fatty acid peak area in the goat milk is shown in Table 3, and the free fatty acid peak area is shown in FIG. 1.
TABLE 3 percent free fatty acid peak area
The blank sample is fresh goat milk without de-odoring treatment;
as can be seen from table 3 and fig. 1, compared with the blank samples, the peak areas of caproic acid, caprylic acid and capric acid in the five de-odorized goat milk products are all significantly reduced, which indicates that the addition of the de-odorizing agent can significantly reduce the content of free odorizing fatty acid in the goat milk, and that the beta-cyclodextrin has significant effects of embedding the free fatty acid and masking the unpleasant flavor by lactitol.
Effect example 3
The electronic nose technology is used for analyzing response information of the electronic nose sensor array to volatile gas to achieve the purpose of distinguishing or identifying detection samples, and the electronic nose technology is used for evaluating the volatile flavor of goat milk products prepared in examples 1-3 and performing Principal Component Analysis (PCA) on data. Setting electronic nose test parameters: sample preparation time, detection time 60s, measurement count 1s, auto-zero time 10 s. The results of the experiment are shown in FIG. 2.
As can be seen from FIG. 2, the variance contribution rate of PC1 is 58.3% and the variance contribution rate of PC2 is 28.0% in the PCA chart, and the total is 86.3%, but the partial overlap exists in the measured samples, which indicates that the addition of the de-odorizing agent does not change the characteristic flavor substances of the goat milk, and the de-odorizing effect of the goat milk needs to be further analyzed by combining the content change of specific free fatty acid.
Effect example 4
The texture characteristics of the goat milk products prepared in the embodiments 4-5 are analyzed, specifically, indexes such as hardness, consistency, cohesiveness (cohesiveness), viscosity index and the like are measured, and an A/BE-d35 probe is adopted for testing. Other settings of the assay: the speed before, during and after the test is 1mm/s, 1mm/s and 1mm/s respectively, the test depth is 10.0mm, and the induced stress is as follows: auto-5 g; the results are shown in Table 4.
TABLE 4 analysis of the texture of goat milk
| Sample (I) | Hardness (g) | Consistency (g.s) | Adhesion (g) | Viscosity index (g.s) |
| |
10.63±0.32 | 128.33±0.48 | 7.16±0.45 | 11.78±0.34 |
| |
13.14±0.64 | 133.35±1.73 | 8.06±0.88 | 20.56±0.90 |
As can be seen from table 4, the concentrated fermented goat milk product 5 has higher hardness, consistency and cohesiveness than the lonicera edulis fermented goat milk product 4, but both fermented goat milks have excellent texture characteristics, so that the addition of the deodouring agent to the goat milk does not affect the quality characteristics of the goat milk and improves the application value of the deodouring agent.
Example 6
(1) Performing smell removal treatment on fresh goat milk according to the raw material proportion in the table 5;
TABLE 5
| Grouping | Beta-cyclodextrin (g) | Fresh goat milk (mL) |
| Group 1 | 0 | 1000 |
| |
2 | 1000 |
| Group 3 | 4 | 1000 |
| |
6 | 1000 |
| |
8 | 1000 |
| |
10 | 1000 |
(2) Mixing the above materials, heating in 40 deg.C constant temperature water bath for 30min, stirring for dissolving, homogenizing under 10MPa, pasteurizing at 65 deg.C for 30min, and cooling to room temperature to obtain mutton smell removed goat milk product; the mutton smell, the color, the tissue state and the integral acceptability of the obtained goat milk product are graded, the grading standard is the same as that of the effect example 1, and the grading result is shown in figure 3.
As can be seen from FIG. 3, the mutton smell score and the overall acceptability of the product are gradually enhanced along with the increase of the addition amount of the beta-cyclodextrin within the range of 0.0-0.6%, while the mutton smell score and the overall acceptability are gradually reduced within the range of 0.6-1.0%, and the peculiar flavor of the dextrin is generated due to the excessively high addition amount of the beta-cyclodextrin, so that the flavor of the goat milk is adversely affected. The color and the tissue state of the goat milk are within an acceptable range, which shows that the addition of the beta-cyclodextrin can effectively reduce the smell of the goat milk and simultaneously does not influence the color and the tissue state of the goat milk, wherein the smell removing effect is obvious when the beta-cyclodextrin is added to be 0.6 percent.
Example 7
(1) Performing smell removal treatment on fresh goat milk according to the raw material proportion in the table 6;
TABLE 6
(2) Mixing the above materials, heating in 40 deg.C constant temperature water bath for 30min, stirring for dissolving, homogenizing under 10MPa, pasteurizing at 65 deg.C for 30min, and cooling to room temperature to obtain mutton smell removed goat milk product; and scoring the mutton smell, color, tissue state and overall acceptability of the obtained goat milk product, wherein the scoring standard is the same as that of the effect example 1, and the scoring result is shown in figure 4.
As can be seen from FIG. 4, the mutton smell score and the overall acceptability of the product are gradually enhanced along with the increase of the addition amount of lactitol within the range of 0.0-0.8%, the mutton smell score and the overall acceptability are gradually reduced within the range of 0.8-1.0%, and excessive sweetness of the product is caused due to the excessively high addition amount of lactitol, so that the flavor of the goat milk is adversely affected. The color and the tissue state of the goat milk are within an acceptable range, which shows that the addition of the lactitol can effectively reduce the smell of the goat milk, and the color and the tissue state of the goat milk are not influenced, wherein the smell removing effect is obvious when the lactitol is added to be 0.8 percent.
Example 8
(1) Performing smell removal treatment on fresh goat milk according to the raw material proportion in the table 7;
TABLE 7
(2) Mixing the above materials, heating in 40 deg.C constant temperature water bath for 30min, stirring for dissolving, homogenizing under 10MPa, pasteurizing at 65 deg.C for 30min, and cooling to room temperature to obtain mutton smell removed goat milk product; and grading the mutton smell, color, tissue state and overall acceptability of the obtained goat milk product, wherein the grading standard is the same as that of the effect example 1, and the grading result is shown in figure 5.
As can be seen from fig. 5, when the addition amount of the beta-cyclodextrin and lactitol is 0.6%/0.7%, the rank odor score and the overall acceptability of the product reach the maximum value, the beta-cyclodextrin and lactitol are added in a compounding manner, a synergistic effect is achieved, compared with the case that the beta-cyclodextrin and lactitol are added separately, the rank odor removing effect on goat milk after the compounding is obviously improved, the color and the tissue state of the goat milk are within acceptable ranges, and the fact that the color and the tissue state of the goat milk are not affected while the rank odor of the goat milk can be effectively reduced by the addition amount of the beta-cyclodextrin and lactitol in a compounding manner is shown, wherein the rank odor removing effect is especially obvious when the addition amount of the beta-cyclodextrin and lactitol is 0.6%/0.7%.
The above-described embodiments are merely illustrative of the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various modifications and improvements of the technical solutions of the present invention can be made by those skilled in the art without departing from the spirit of the present invention, and the technical solutions of the present invention are within the scope of the present invention defined by the claims.
Claims (9)
1. The safe and efficient goat milk de-odoring agent is characterized by comprising one or two of beta-cyclodextrin and lactitol.
2. The safe and efficient goat milk de-odoring agent as claimed in claim 1,
when the deodouring agent is beta-cyclodextrin, the mass/volume percentage of the beta-cyclodextrin and the liquid goat milk is 0.2-1.0%;
when the deodouring agent is lactitol, the mass/volume percentage of the lactitol to the liquid goat milk is 0.2-1.0%;
when the deodouring agent is beta-cyclodextrin and lactitol, the mass/volume percentages of the beta-cyclodextrin and the lactitol and the liquid goat milk are respectively as follows: 0.2-1.0 percent and 0.2-1.0 percent.
3. The safe and efficient goat milk de-odorizing agent as claimed in claim 2, wherein when the de-odorizing agent is beta-cyclodextrin and lactitol, the mass/volume percentages of the beta-cyclodextrin, the lactitol and the liquid goat milk are respectively: 0.5-0.7 percent and 0.7-0.9 percent.
4. The safe and efficient goat milk de-odorizing agent as claimed in claim 2, wherein when the de-odorizing agent is beta-cyclodextrin and lactitol, the mass/volume percentages of the beta-cyclodextrin, the lactitol and the liquid goat milk are respectively: 0.6 percent and 0.7 percent.
5. The safe and efficient goat milk de-odorizing agent as claimed in claim 2, wherein when the de-odorizing agent is beta-cyclodextrin, the mass/volume percentage of the beta-cyclodextrin to the liquid goat milk is 0.6%; when the deodouring agent is lactitol, the mass/volume percentage of the lactitol to the liquid goat milk is 0.8%.
6. The application of the safe and efficient goat milk de-odoring agent as defined in any one of claims 1-5 in preparation of goat milk products.
7. The use according to claim 6, wherein the preparation of the goat milk product specifically comprises: adding a de-odoring agent into liquid goat milk, homogenizing, sterilizing, adding a fermenting agent, fermenting and ripening to obtain the goat milk product.
8. The use according to claim 7, wherein the preparation of the goat milk product further comprises: adding fruit juice during preparation process of goat milk product.
9. The use according to claim 7, wherein the liquid goat milk comprises any one of raw goat milk and concentrated goat milk.
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| CN115474633A (en) * | 2022-09-22 | 2022-12-16 | 东北农业大学 | Preparation method of fermented goat milk and product thereof |
| CN115474632A (en) * | 2022-09-22 | 2022-12-16 | 东北农业大学 | Kefir fermented goat milk containing indigo honeysuckle juice and preparation method thereof |
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| CN109463448A (en) * | 2018-12-29 | 2019-03-15 | 吉林大学 | A kind of Chinese celery goat milk yoghourt and preparation method thereof |
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| CN115474632A (en) * | 2022-09-22 | 2022-12-16 | 东北农业大学 | Kefir fermented goat milk containing indigo honeysuckle juice and preparation method thereof |
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