EP1615503A1 - Hyaluronsäurehaltiges milchprodukt - Google Patents

Hyaluronsäurehaltiges milchprodukt

Info

Publication number
EP1615503A1
EP1615503A1 EP04724986A EP04724986A EP1615503A1 EP 1615503 A1 EP1615503 A1 EP 1615503A1 EP 04724986 A EP04724986 A EP 04724986A EP 04724986 A EP04724986 A EP 04724986A EP 1615503 A1 EP1615503 A1 EP 1615503A1
Authority
EP
European Patent Office
Prior art keywords
dairy product
hyaluronic acid
milk
dairy
product
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP04724986A
Other languages
English (en)
French (fr)
Inventor
Henrik Dalboege
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Chr Hansen AS
Novozymes AS
Original Assignee
Chr Hansen AS
Novozymes AS
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Chr Hansen AS, Novozymes AS filed Critical Chr Hansen AS
Publication of EP1615503A1 publication Critical patent/EP1615503A1/de
Withdrawn legal-status Critical Current

Links

Classifications

    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A23C19/084—Treating the curd, or adding substances thereto, after melting
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A23C19/054—Treating milk before coagulation; Separating whey from curd using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or microorganisms
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A23C19/082—Adding substances to the curd before or during melting; Melting salts
    • 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
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • 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
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/137—Thickening substances
    • 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
    • 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
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a dairy product comprising hyaluronic acid, a method of producing the dairy product, and use of hyaluronic acid for producing a dairy product.
  • Glycosaminoglycans such as hyaluronic acid are negatively charged molecules, and have an extended conformation. Glycosaminoglycans are located primarily on the surface of cells or in the extracellular matrix. Glycosaminoglycans also have low compressibility in solution. As such, glycosaminoglycans are ideal as a lubricating fluid, and are found naturally in the joints. The rigidity of glycosaminoglycans provides structural integrity to cells and provides pas- sageways between cells, allowing for cell migration.
  • Hyaluronic acid is also suspected of having a role in numerous physiological functions, such as adhesion, development, cell motility, cancer, angiogenesis, cartilage enhancement and wound healing.
  • US 6432929 discloses a cartilage enhancing food supplement comprising hyaluronic acid.
  • Texturis- ing agents typically bind water and/or increase the viscosity of the product. Texturising agents may also be used to replace fat in low fat dairy products. Examples of tex- turising agents are gelatine and pectin.
  • hyaluronic acid affects the textural properties of a dairy product, especially the viscosity and gel stiffness is increased.
  • the invention thus relates in a first aspect to a dairy product comprising hyaluronic acid and one or more milk components.
  • the invention relates to a method for producing a dairy product comprising adding hyaluronic acid to a dairy composition.
  • the invention relates to use of hyaluronic acid for producing a dairy prod- uct.
  • Hyaluronic acid covers hyaluronic acid as such as well as a salt of hyaluronic acid, a hyoluronate.
  • Hyaluronic acid is an unsulphated glycosaminoglycan with a simple structure of repeating di- saccharide units of N-acetyl-glucosamine and D-glucuronic acid. The sugars are linked to- gether by alternating beta-1 ,4 and beta-1 ,3 glycosidic bonds.
  • Hyaluronic acid has a molecular weight usually in the range from about 100 kDa to about 3000 kDa.
  • the amount of hyaluronic acid in the dairy product is an amount sufficient to achieve the desired effect on the texture and/or the desired health benefit of the dairy product.
  • the dairy product comprises hyaluronic acid in an amount sufficient to affect the texture of the dairy product compared to the dairy product without hyaluronic acid, such as in an amount sufficient to increase the viscosity and/or gel stiffness of the dairy product.
  • the amount will usually be in the range 0.001- 10% (weight weight), such as in the range 0.005-5%, preferably in the range 0.01-2%, more preferably in the range 0.01-1%.
  • a main commercial source of hyaluronic acid is chicken or rooster comb, which has hyaluronic acid at a higher concentration than other animal tissues.
  • Another important source of hyaluronic acid is microorganisms, through a fermentation process.
  • United States Patent No. 4,801 ,539, (Akasaka, et al.) discloses a method for preparing hyaluronic acid. Yields from a strain of S. zooepidemicus are reported of about 3.6 g/l. In European patent EP0694616, yields of about 3.5 g/l are reported from fermentation processes using an improved strain of S. zooepidemicus.
  • hyaluronic acid is in the form of a salt of hyaluronic acid, a hyaluronate, such as e.g. sodium hyaluronate, or calcium hyaluronate.
  • Hyaluronic acid according to the invention may be from any source known in the art, such as e.g. from rooster or chicken comb or from a microorganism.
  • hyaluronic acid is produced by a microorganism, such as e.g. by a strain of Streptococcus, such as e.g. S. zooepidemicus, a strain of Pasteurella, such as e.g. P. multocida, or a strain of Bacil- lus.
  • a dairy composition according to the invention may be any composition comprising, or consisting of, one or more milk components and/or milk fractions.
  • a milk component may be any component of milk such as e.g. milk fat, milk protein, casein, whey protein, or lactose.
  • a milk fraction may be any fraction of milk such as e.g. skimmed milk, butter milk, whey, cream, milk treated by ultrafiltration, milk powder, whole milk powder, or skimmed milk powder.
  • the dairy composition comprises milk, skimmed milk, butter milk, whole milk, cream, or any combination thereof.
  • the dairy composition consists of milk, such as skimmed milk, whole milk, cream, or any combination thereof.
  • the dairy composition is prepared, totally or in part, from dried milk fractions, such as, e.g., whole milk powder, skimmed milk powder, casein, ca- strigate, whey powder, whey protein isolate, whey protein concentrate, total milk protein, buttermilk powder, or any combination thereof.
  • dried milk fractions such as, e.g., whole milk powder, skimmed milk powder, casein, ca- strigate, whey powder, whey protein isolate, whey protein concentrate, total milk protein, buttermilk powder, or any combination thereof.
  • milk may be the lacteal secretion of any mammal.
  • milk may be obtained by milking, e.g., cows, sheep, goats, buffaloes, or camels.
  • the dairy composition may be heat treated by pasteurisation, sterilization or treated in any other appropriate way.
  • the pasteurisation and sterilization procedures may be any such procedure known in the art.
  • the dairy composition may further be homogenised by methods known in the art.
  • hyaluronic acid is added to a dairy composition.
  • the resulting mixture may be processed further into a dairy product.
  • Hyaluronic acid may be added to the dairy composition at any appropriate step in the manufacturing of the dairy product. If the dairy composition is heat treated, hyaluronic acid may be added before or after the heat treatment. If the dairy product is fermented hyaluronic acid may be added before, during, or after fermentation. In one embodiment hyaluronic acid is mixed into the finished dairy product. Hyaluronic acid may be added in pure form or mixed with other substances. In a preferred embodiment hyaluronic acid is added as an aqueous solution or dispersion of hyaluronic acid.
  • hyaluronic acid is mixed with sugar and/or milk powder before addition to the dairy composition.
  • the amount of hyaluronic acid added to the dairy composition is an amount sufficient to achieve the desired effect on the texture and/or the desired health benefit of the dairy product.
  • hyaluronic acid is added in an amount sufficient to affect the texture of the dairy product compared to the dairy product without hyaluronic acid, such as in an amount sufficient to increase the viscosity and/or gel stiffness of the dairy product
  • a dairy product according to the invention may be any food product produced on the basis of one or more milk components.
  • a dairy product is produced on the basis of a dairy composition.
  • a dairy product may additionally comprise non- milk components, e.g. vegetable components such as e.g. vegetable oil, vegetable protein, and/or vegetable carbohydrates.
  • Dairy products may also comprise further additives such as e.g. enzymes, flavouring agents, microbial cultures, salts, sweeteners, sugars, acids, fruit, fruit juices, or any other component known in the art as a component of, or additive to, a dairy product.
  • the dairy product comprises probiotic cultures, i.e.
  • a dairy product according to the invention may e.g. be skimmed milk, whole milk, cream, a fermented milk product, cheese, yoghurt, butter, dairy spread, butter milk, acidified milk drink, sour cream, whey based milk drink, ice cream, a flavoured milk drink, or a dessert product based on milk components such as e.g. via or custard.
  • a dairy composition accounts for at least 40% (weight weight), such as at least 50%, e.g. at least 60%, preferably at least 70%, of the dairy product.
  • one or more milk components and/or milk fractions account for at least 40% (weight/weight), such as at least 50%, e.g. at least 60%, preferably at least 70%, of the dairy product.
  • the dairy product is not a powdered dairy product.
  • a powdered dairy product is a dairy product wherein a substantial amount of water, i.e. more than 50 % of the original water content of the milk, has been removed by drying and the product has been formed into a powder. Drying may be performed by any methods known in the art, such as e.g. evaporation, spray drying, drum drying, fluidised bed drying, freeze drying, or a combina- tion of one or more methods. The drying process may lead directly to the formation of a powder such as is usually the case when spray drying, fluidised bed drying, and/or drum drying is used, or formation of a powder may be achieved by crushing, grinding or the like of the dried product.
  • a powdered dairy product may be produced by drying the dairy product as such, and/or all or part of the water may be removed from one or more of the ingredients before all ingredients are mixed.
  • the dairy product has not been dried, i.e. less than 50% (weight/weight) of the milk components of the dairy product, has undergone drying.
  • the dairy product is a fermented dairy product.
  • fermented dairy product is to be understood as any dairy product wherein any type of fermentation forms part of the production process.
  • examples of fermented dairy products are products like yoghurt, buttermilk, creme fraiche, quarg and fromage frais.
  • a fermented dairy product may be produced by any method known in the art.
  • the dairy product is yoghurt.
  • a fermented dairy product is produced by providing a dairy composition, as defined above.
  • the dairy composition is inocu- lated with a starter culture, which is chosen depending on the product to be produced.
  • starter cultures to be used according to the invention are lactic starter cultures, such as yoghurt cultures [Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus).
  • Starter cultures may e.g. comprise Lactobacillus spp, e.g. Lactobacillus aci- dophilus and Lactobacillus delbrueckii subsp. lactis, Lactococcus spp, Streptococcus spp., Leuconostoc spp., and Bifidobacteria.
  • Such cultures are readily available from e.g. Chr. Han- sen A S, H ⁇ rsholm, Denmark.
  • any starter culture known in the art and suitable for producing a fermented dairy product may be used.
  • starter culture added and incubation temperatures vary depending e.g. on the culture and/or dairy composition used and the final product required. However, culture doses are often in the range equivalent to 0.005-0.05%) frozen concentrate.
  • the fermentation is often carried out at temperatures between 20 and 50°C for about 30 minutes to 16 hours.
  • the dairy composition is stirred or homogenised after fermentation. In another embodiment the dairy composition is heat treated after fermentation.
  • the pH of a fermented dairy product of the invention may e.g. be in the range 3.5-6.5, such as in the range 3.5-6, preferably in the range 3.5-5.
  • the invention relates to a fermented dairy product which is not a pow- dered dairy product.
  • the dairy product is cheese.
  • “cheese” refers to any kind of cheese such as e.g. natural cheese, cheese analogues and processed cheese.
  • the cheese may be obtained by any suitable process known in the art, such as e.g. by enzymatic coagulation of a dairy composition with rennet, or by acidic coagulation of a dairy composition with food grade acid or acid produced by lactic acid bacteria growth.
  • the cheese manufactured by the process of the invention is rennet-curd cheese. Rennet is commercially available, e.g. as Bachen ® (animal rennet), Chy- max ® (fermentation produced chymosin), Microlant ® (Microbial coagulant produced by fermentation), all from Chr. Hansen A S, H ⁇ rsholm, Denmark.
  • the dairy composition may be subjected to a conventional cheese-making process.
  • the cheese produced by the process of the present invention comprises all varieties of cheese, e.g. hard cheeses such as Chester, Danbo, Manchego, Saint Paulin, Cheddar, Monterey, Colby, Edam, Gouda, Muenster, Swiss type, Gruyere, Emmenthaler, Parmesan and Romano; pasta filata cheeses such as Mozzarella; processed cheese; white mould cheese such as Brie and Camembert; or blue mould cheeses such as Gorgonzola and Danish blue cheese.
  • the dairy product is fresh cheese such as e.g. Ricotta, Cream cheese, Neufchatel or Cottage cheese.
  • Processed cheese is preferably manufactured from cheese or cheese analogues by cooking and emulsifying the cheese, such as with emulsifying salts (e.g. phosphates and citrate).
  • emulsifying salts e.g. phosphates and citrate.
  • the process may further include the addition of spices/condiments.
  • cheese-like products which contain fat, such as e.g. milk fat (e.g. cream or butter) or vegetable oil, as a part of the composition, and which further contain, as part of the composition, one or more non-milk constituents, such as e.g. a vegetable constituent (e.g. vegetable protein or vegetable oil).
  • fat such as e.g. milk fat (e.g. cream or butter) or vegetable oil
  • non-milk constituents such as e.g. a vegetable constituent (e.g. vegetable protein or vegetable oil).
  • hyaluronic acid may e.g. be added before, simultaneously with, or after addition of rennet. If the dairy product is process cheese hyalu- ronic acid may e.g. be added before, during, or after cooking.
  • Hyaluronic acid from chicken combs (Hyaluronsan HA-F, Q. P. Corporation, Tokyo, Japan)
  • Yoghurt culture FD-DVS YC-380 (Chr. Hansen A/S, H ⁇ rsholm, Denmark) Inoculation level 500 U/2500 I milk
  • Milk was poured into 200 ml bottles, pasteurised at 90°C for 20 minutes, cooled to 43°C and inoculated with yoghurt culture.
  • the milk was incubated in a waterbath at 43°C until pH reached 4.55.
  • the coagulum was broken and stirred with a hand stirrer until the yoghurt was smooth.
  • After stirring the bottle was placed in cold water to cool the product to 25°C. During the cooling the product was stirred from time to time.
  • the product was cooled to 8°C in a refrigerator.
  • the milk was incubated in a water bath at 43°C until pH reached 4.55 and put directly into a refrigerator at 8°C for cooling.
  • Hyaluronic acid was blended with sugar (1 :10) and added to the relevant samples either right before pasteurisation or after pasteurisation when the milk was cooled to 43°C, respectively.
  • Viscosity and oscillation measurements were performed using a Stress Tech rheometer (Re- ologica, Lund, Sweden) with a coaxial measuring system (C25). The measurements were performed at 13 °C. Viscometry test:
  • the viscometry tests were made by continuous shear, varying the shear rates from 0.2707- 300 1/s in 21 steps. The shear rate was first increased and then decreased and the corresponding shear stress values were measured.
  • Mouth thickness was defined as the shear stress at shear rate 300 1/s. High shear stress corresponds to a high viscosity.
  • the oscillation frequency was varied from 0.5 to 8 Hz in 5 steps within the linear viscoelastic range of the product.
  • the stress was 0.6 Pa.
  • Gel stiffness was defined as the value of the complex modulus (G*) at 1 Hz.
  • Example 2 Addition of hyaluronic acid to milk
  • Hyaluronic acid from chicken combs (Hyaluronsan HA-F, Q. P. Corporation, Tokyo, Japan)
  • Sodium hyaluronate (topical use grade) produced by fermentation of Streptococcus (Shan- dong Freda Biochemical Co., Jinan, China).
  • Viscometry and oscillation measurements were performed using a Stress Tech rheomeler (Reologica, Lund, Sweden) with a coaxial measuring system (C25). The measurements were performed at 13 °C.
  • the viscosity tests were made by continuous shear, varying the shear rates from 6 - 300 1/s in 10 steps.
  • the shear stress at a shear rate of 100 Hz is reported as a measure of the viscosity of the product.
  • the frequency was varied from 0.8 - 4 Hz in 4 steps within the linear vis- coelastic range of the product.
  • the stress at each step was 0.2 Pa, 0.6 Pa, 0.6 Pa, and 0.6 Pa respectively.
  • the value of the complex modulus, G*, at 2 Hz was used as a measure of the gel stiffness.
  • Shear stress at 100 1/s for milk without hyaluronic acid added was 0.2 Pa.
  • Example 3 Stirred yoghurt with hyaluronic acid added to cold or warm milk
  • Milk with 0.5% fat was poured into 200 ml bottles.
  • 0.02% hyaluronic acid sodium hyaluronate from Streptococcus as in example 2
  • hyaluronic acid sodium hyaluronate from Streptococcus as in example 2
  • Another bottle was heated to 95°C before mixing 0.02% hyaluronic acid into the milk with an ystral mixer (type X10/20, SRS Aps., Kolding, Denmark).
  • milk without hyaluronic acid was added to a third bottle. The three samples were heat treated at 95°C for 5 minutes and cooled to inoculation temperature.
  • the three samples (2 with and 1 without hyaluronic acid) were inoculated with yoghurt culture as in example 1 , and the milk was fermented at 43°C until pH reached 4.55.
  • the yoghurt was stirred with a hand stirrer until the yoghurt was smooth and cooled to 8°C in a refrigerator.
  • Rheological measurements were conducted as described in example 1 on all samples on the following day. The experiments were performed in triplicate.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Dairy Products (AREA)
  • Confectionery (AREA)
EP04724986A 2003-04-11 2004-04-01 Hyaluronsäurehaltiges milchprodukt Withdrawn EP1615503A1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DKPA200300576 2003-04-11
PCT/DK2004/000226 WO2004089098A1 (en) 2003-04-11 2004-04-01 Dairy product comprising hyaluronic acid

Publications (1)

Publication Number Publication Date
EP1615503A1 true EP1615503A1 (de) 2006-01-18

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Application Number Title Priority Date Filing Date
EP04724986A Withdrawn EP1615503A1 (de) 2003-04-11 2004-04-01 Hyaluronsäurehaltiges milchprodukt

Country Status (4)

Country Link
EP (1) EP1615503A1 (de)
JP (1) JP2006522591A (de)
CN (1) CN1777366A (de)
WO (1) WO2004089098A1 (de)

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CN104397183A (zh) * 2014-11-20 2015-03-11 广西大学 透明质酸牛奶的制备方法
CN114027386A (zh) * 2021-11-17 2022-02-11 营口奥雪冷藏储运食品有限公司 一种玫瑰透明质酸冰淇淋及其制备方法
CN116268089A (zh) * 2021-12-02 2023-06-23 华熙生物科技股份有限公司 一种含透明质酸的风味发酵乳及其制备方法

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