CN108935693A - A method of screening seasoning milk powder formula - Google Patents
A method of screening seasoning milk powder formula Download PDFInfo
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- CN108935693A CN108935693A CN201810522928.4A CN201810522928A CN108935693A CN 108935693 A CN108935693 A CN 108935693A CN 201810522928 A CN201810522928 A CN 201810522928A CN 108935693 A CN108935693 A CN 108935693A
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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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Abstract
The present invention relates to dairy products technical fields, disclose a kind of method of screening seasoning milk powder formula.Rapid visco analyzer (RVA) mensuration program of the method for the invention simulated production Process Design ordinary modulation milk powder formula tests viscosity change of the ordinary modulation milk powder feed liquid in simulated production heating process；The viscosity of dense milk is compared before spraying with same formulation product monitoring actual production control point simultaneously, and the consistent confirmation method of viscosity data is feasible, determines seasoning milk powder RVA mensuration program with this, then screens seasoning milk powder formula according to the characteristic value of viscograph.The method of the invention is easy to operate, and the characterization value of viscograph is clear, concise as the judgment basis of seasoning milk powder formula, is easy to determine, can quick screening formula.And effectively reducing influences caused by knowhow deviation, reduces detrimental loss caused by trial production, reduces cost, the time of new seasoning milk powder research and development.
Description
Technical field
The present invention relates to dairy products technical fields, and in particular to a method of screening seasoning milk powder formula.
Background technique
Season milk powder (seasoning milk powder): with modulation cream for major ingredient, addition auxiliary material, concentrated, dry manufactured powder product,
Corresponding to wet processing；Or auxiliary material is added in modulation milk powder, dry blended manufactured powder product corresponds to dry process.
As the improvement of people's living standards, the sensory experiences such as mouthfeel, the sense of taste, the vision of seasoning milk powder are required to improve,
Other raw materials, food additives and the nutrition fortifier for seasoning milk powder addition are also more to the sense of taste, vision etc. from initial functionality
Sampleization development.Occurs the seasoning milk powder of many addition fruit vegetable powders, matcha powder, black tea powder etc. on the market.Current production such on the market
Product mainly use dry process to produce, and fruit vegetable powder, matcha powder etc. and dairy products are carried out dry mixed.But this kind of product passes through
Preservation after a period of time will appear colo(u)r breakup, the non-uniform phenomenon of structural state.
Then wet processing production seasoning milk powder becomes as demand, but due to fruit vegetable powder, matcha powder etc. characteristic, it adds
The not systematic research such as influence after adding to product characteristic and production occurs trial production failure, example when converting to industrialization
Such as due to the characteristic of raw material itself and the heat sensitivity of ingredient, the feed liquid in the heat treatment processes such as sterilization, concentration, spraying
It will appear viscosity and increase retrogradation phenomenon, be unfavorable for production and be normally carried out, improved so as to cause the extension of research and development time, research and development cost,
Situations such as damage is caused to equipment.As it can be seen that wet processing production seasoning milk powder not a duck soup.
Summary of the invention
In view of this, the purpose of the present invention is to provide a kind of methods of screening seasoning milk powder formula, so that the method
The formula for determining seasoning milk powder can be screened, avoids formula feed liquid from occurring viscosity in actual production and increases retrogradation phenomenon.
To achieve the goals above, the invention provides the following technical scheme:
A method of screening seasoning milk powder formula, comprising:
Step 1 randomly selects the modulation milk powder formula (being typically chosen the higher modulation milk powder formula of viscosity) formally produced,
The milk concentration and viscosity after being sterilized, be concentrated by evaporation in the modulation milk powder actual production process are recorded, then according to
Milk powder formula is modulated, the RVA sample of identical milk concentration is prepared；
Step 2, according to sterilization temperature in the modulation milk powder actual production process or be concentrated by evaporation maximum temperature as RVA
The maximum temperature of program is arranged from room temperature stage and is warming up to the RVA program that RVA program maximum temperature is cooled to room temperature again, will
RVA sample described in step 1 carries out viscograph analysis using the RVA program, is recorded in RVA program temperature-fall period in institute
The RVA sample viscosity when temperature after being sterilized, be concentrated by evaporation in modulation milk powder actual production process is stated, and described in step 1
The comparison of milk fluid viscosity, numerical value is close and the two difference is within the scope of ± 2cP, it is determined that the RVA program is the RVA journey used in advance
Sequence；
Step 3 chooses other the modulation milk powder formulas formally produced for being different from that milk powder formula is modulated described in step 1, adopts
The RVA program used in advance described in step 2 is verified according to the method for step 1-2, if met the requirements, it is determined that pre- to use
RVA program be final RVA program；Otherwise the RVA program used in advance is adjusted, until described in step 1 and step 3
Each modulation milk powder formula formally produced meet the requirements；
Wherein, different from modulating other modulation milk powder formulas formally produced of milk powder formula described in step 1 according to as follows
It is required that selection:
Other modulation milk powder formulas formally produced form (lactalbumin and casein ratio: >=1 He in different proteins
< 1), different proteins content (16.5~25%, >=25%) and different fat contents (≤5%, 10%~15%, >=15%)
Composition, the modulation milk powder that other are formally the produced formula quantity are generally 5 or 6 or more.
The maximum modulation milk powder formula of viscosity that step 4, selection formally produce is as control sample and the tune of pre-manufactured
Taste milk powder formula is formula to be screened, and (being 50% ± 2% in general formal production) for preparing identical milk concentration is described right
Product RVA sample and the seasoning milk powder RVA sample in the same old way carry out viscograph point using the RVA program that step 3 finally determines
Analysis；If the slope of curve of the viscograph of the seasoning milk powder RVA sample in RVA program maximum temperature and temperature-fall period is less than
Equal to viscograph slope and the seasoning milk powder RVA sample of the control sample RVA sample under identical temperature stage
When temperature after being sterilized, be concentrated by evaporation in the control sample actual production process in RVA program temperature-fall period
Viscosity is less than or equal to the viscosity of the control sample RVA sample at the same temperature, then the seasoning milk powder formula meets production
It is required that；Otherwise flavor substance type in the seasoning milk powder formula, dosage, one or more in dense milk milk concentration is adjusted
Parameter, until meeting step 4 above-mentioned requirements.
Milk fluid viscosity is easily caused to increase retrogradation phenomenon in actual production for the flavor substance in current seasoning milk powder, from
And the problem of being unfavorable for production, the present invention screen seasoning milk powder formula using rapid visco analyzer mensuration program,
According to rapid visco analyzer tool to temperature-controllable, METHOD FOR CONTINUOUS DETERMINATION and optimal sensitivity and accuracy feature, realize to seasoning
The Accurate Analysis and adjustment of milk powder formula.
Milk powder is concentrated by evaporation in process of production using economic benefits and social benefits or multiple-effect vacuum concentration evaporator, from 1st effective evaporator to end
Imitate evaporator, imitate intracorporal vacuum degree be incremented by, evaporating temperature successively decrease, the solid content of feed liquid be incremented by, viscosity be incremented by, therefore this
Invention thinks that end effect vacuum concentration evaporator end viscosity is its limiting factor.According to technique and equipment difference, the temperature of end effect
Difference, the temperature of the end effect of the present invention in actual production are 50 ° or so, therefore through killing in the modulation milk powder actual production process
Temperature after bacterium, evaporation and concentration is preferably 50 DEG C, at the same when 50 DEG C after cooling down in selected RVA program viscosity as characteristic index.
In addition, the relationship of viscosity change and temperature is larger, temperature change is bigger, and viscosity change is bigger, and sterilization temperature is to kill
The highest heated portion of temperature in bacterium, evaporating concentration process, in a specific embodiment, sterilization temperature of the present invention or evaporation
It is 90 DEG C that maximum temperature, which is concentrated, 90 DEG C of the simultaneous selection plots changes for the heat preservation of RVA maximum temperature and subsequent cooling, as
Its indicatrix.
Preferably, the room temperature is 25 ± 5 DEG C.
Preferably, RVA program final described in step 3 are as follows:
Not higher than under 1000rpm revolving speed, is sterilized, steamed into the modulation milk powder actual production process from room temperature
Temperature after hair concentration, is then warming up to RVA program maximum temperature with 10 DEG C of temperature difference stage, is then cooled to room temperature again；
During being heated up with 10 DEG C of the temperature difference, held for some time after every 10 DEG C of heating.
In the specific embodiment of the invention, final RVA program described in step 3 are as follows:
25 DEG C of initial temperature, 3min is warming up to 50 DEG C, in 50 DEG C of holding 1min, with 10 DEG C/min be successively warming up to 60 DEG C,
70 DEG C, 80 DEG C and 90 DEG C, and keep 1min, subsequent 3min to be cooled to 25 DEG C in each temperature spot；Revolving speed 960rpm is originated, is executed
After 1min, revolving speed is reduced to 160rpm to termination.It is as follows to be converted into corresponding table:
Table 1
In the specific embodiment of the invention, flavor substance type and/or concentration in the adjustment seasoning milk powder formula,
To meeting step 4 above-mentioned requirements specifically:
Each of seasoning milk powder formula flavor substance is respectively as the flavor substance uniquely added, if being configured to
The identical flavor substance analysis seasoning milk powder formula of dry concentration, then carries out viscograph point according to claim 1 step 4
Analysis determines the flavor substance type for causing viscosity to rise, and then adjustment causes viscosity to rise in the seasoning milk powder formula
The dosage of flavor substance carries out viscograph analysis again according to claim 1 step 4, until the seasoning milk powder formula accords with
It closes and requires；And/or
The seasoning milk powder formula is configured to the milk of several various concentrations, is then glued according to claim 1 step 4
It writes music line analysis, determines the milk concentration range for causing viscosity to rise, then adjust milk in the seasoning milk powder formula
Concentration is in except the concentration range for causing viscosity to rise, and carries out viscograph analysis again according to claim 1 step 4, directly
It meets the requirements to the seasoning milk powder formula.
Control for concentration range can control effect body in actual production by adjusting thermocompressor aperture and pressure
Vacuum degree, adjust the evaporation capacity of evaporating concentration process, adjustment spray tower temperature of outgoing air so as to adjust main air inlet aperture and temperature
To control the moisture of final products, the concentration of dense milk is within optimum range after final control is concentrated by evaporation.Or when ingredient
There is the reduction ingredients concentration being directed to reach this effect.
Preferably, addible flavor substance can be selected from Fruit powder, matcha powder in seasoning milk powder formula of the present invention
One or more of with Vegetable powder.Wherein, the Fruit powder is mango powder, banaina, pineapple powder, apple powder, orange
Powder, pears powder, grape fruit powder, flue fruit powder, strawberry powder, papaya powder, orange powder, durian powder, muskmelon powder, cherry powder, passion fruit powder, sweet tea
One or more of melon powder, litchi powder, longan powder, plum powder and watermelon powder；The Vegetable powder is carrot meal, celery
One or both of powder, pumpkin powder, mealy potato, tomato meal, spinach powder, yam flour, red beet powder, barley seedling powder and potato powder with
On.
From the above technical scheme, the method for the invention simulated production Process Design ordinary modulation milk powder formula is fast
Fast viscosity analyser (RVA) mensuration program tests viscosity change of the ordinary modulation milk powder feed liquid in simulated production heating process；
The viscosity of dense milk is compared before spraying with same formulation product monitoring actual production control point simultaneously, and viscosity data unanimously confirms
Method is feasible, determines seasoning milk powder RVA mensuration program with this, then screens seasoning milk powder according to the characteristic value of viscograph and matches
Side.The method of the invention is easy to operate, and the characterization value of viscograph is clear, as the judgment basis of seasoning milk powder formula, letter
It is clean to be illustrated, it is easy to determine, it can quick screening formula.And effectively reducing influences caused by knowhow deviation, reduces examination life
Detrimental loss caused by production reduces cost, the time of new seasoning milk powder research and development.
Detailed description of the invention
Fig. 1 show the method flow schematic diagram that the present invention is embodied；
Fig. 2 show the viscograph of the modulation milk powder recipe verification RVA program formally produced；
Fig. 3 show the viscograph of the seasoning milk powder formula of addition fruit vegetable powder；
Fig. 4 show the viscograph of each flavor substance analysis seasoning milk powder formula；
Fig. 5 show the viscograph for not adding the seasoning milk powder formula of pineapple powder；
Fig. 6 show the viscograph for smearing tea flavour seasoning milk powder formula of different milk concentration.
Specific embodiment
The invention discloses a kind of method of screening seasoning milk powder formula, those skilled in the art can be used for reference in this paper
Hold, is suitably modified realization of process parameters.In particular, it should be pointed out that all similar substitutions and modifications are to those skilled in the art
For be it will be apparent that they are considered as being included in the present invention.The method of the invention passed through preferred embodiment into
Description is gone, related personnel can obviously not depart from the content of present invention, change in spirit and scope to method described herein
Dynamic or appropriate changes and combinations, carry out implementation and application the technology of the present invention.
Seasoning milk powder formula of the present invention can be on the basis of the modulation milk powder formula formally produced, delete, increase,
Replaced formula.
Just a kind of method of screening seasoning milk powder formula provided by the present invention is described further below.
Embodiment 1:
Being concentrated by evaporation temperature with reference to sterilization in the higher ordinary modulation milk powder actual production of certain viscosity and an effect is 90 DEG C, with
And end effect is concentrated by evaporation the condition that temperature is 50 DEG C.It presets and multiple and different are warming up to 90 DEG C from 25 DEG C of stages and cool down again
To 25 DEG C of RVA program.
By on-line period in the ordinary modulation milk powder actual production, concentration and viscosity after its end effect is concentrated by evaporation are measured,
Its viscosity song is measured with pre-set different RVA test programs according to the preparation liquid of same concentrations with same recipe again
The viscosity of line, viscosity and 50 DEG C of on-line period measurements after being cooled down at 50 DEG C compares, and both measurements difference is in ± 2cP range
Interior RVA program is the RVA program used in advance, then chooses the ordinary modulation milk powder formula of other different formulations formally produced
It is verified, finally determines that RVA program, final RVA program are shown in figure referring to table 1, viscograph result after all meeting the requirements
2。
As seen from Figure 2, the reproducibility of ordinary modulation milk powder feed liquid viscosity under same program is analyzed using RVA
Well, 90 DEG C not occur viscosity change very fast, the viscosity that cools down after 90 DEG C is gone up more gentle (viscograph slope is suitable), after cooling
Viscosity at 50 DEG C is consistent with the viscosity that on-line period measures.
Embodiment 2:
The seasoning milk powder formula of pre-manufactured: the higher ordinary modulation milk powder+fruit vegetable powder of certain viscosity of embodiment 1 (carrot meal,
Pineapple powder, mango powder, banaina)；
The seasoning milk powder formula and the higher ordinary modulation milk powder feed liquid of certain viscosity of embodiment 1 for preparing pre-manufactured are (as right
According to), viscograph analysis is carried out according to the RVA program of embodiment 1, as a result sees Fig. 3.
It is apparently higher than from the heated rear viscosity of proportion liquid for adding fruit vegetable powder known to the control of Fig. 3 under identical milk concentration
Sharply increasing (viscograph slope of the slope significantly more than control), occur in comparison liquid, especially 90 DEG C of sterilization temperature whens, cope with
Seasoning milk powder formula is adjusted.
Embodiment 3:
1, analysis determines the main matter ingredient for causing viscosity to rise
Control modulation milk powder formula: the higher ordinary modulation milk powder of certain viscosity of embodiment 1；
Flavor substance analysis seasoning milk powder formula: the higher ordinary modulation milk powder+carrot meal of certain viscosity of embodiment 1；Implement
The higher ordinary modulation milk powder+mango powder of certain viscosity of example 1；The higher ordinary modulation milk powder+banaina of certain viscosity of embodiment 1；It is real
Apply the higher ordinary modulation milk powder+pineapple powder of certain viscosity of example 1；
Above-mentioned each formula feed liquid is prepared, viscograph analysis is carried out according to the RVA program of embodiment 1, as a result sees Fig. 4.
As can be seen from Figure 4, compared with milk powder viscosity of sludge is modulated in the control of no fruit vegetable powder (a), carrot meal (b), mango are added
The viscosity of sludge of powder (c), banaina (d) and pineapple powder (e) is higher, adds wherein the viscosity of sludge of addition pineapple powder is significantly higher than
Add other 3 kinds of fruit vegetable powders, and temperature is added the viscosity of pineapple powder feed liquid close to after the RVA program maximum temperature stage and obviously risen,
Slope ramps；Simultaneously in temperature-fall period, viscosity is gone up also more sharply, and slope is larger.It is from the result of Fig. 4 it is found that main
Additive amount by reducing pineapple powder is adjusted.
2, the viscograph analysis after adjustment formula
Control modulation milk powder formula: the higher ordinary modulation milk powder of certain viscosity of embodiment 1；
The seasoning milk powder formula of pre-manufactured: the higher ordinary modulation milk powder+carrot meal+mango powder of certain viscosity of embodiment 1+
Banaina；
Above-mentioned each formula feed liquid is prepared, viscograph analysis is carried out according to the RVA program of embodiment 1, as a result sees Fig. 5.By
The viscograph that Fig. 5 can be seen that formula feed liquid adjusted meets requirement of the invention in all respects.
Seasoning milk powder formula after will be adjusted successfully through sterilization, evaporation and concentration and is spray-dried obtained fruits and vegetables in laboratory
Taste seasons milk powder, meets research and development of products demand, can be thrown to workshop and carry out expanding production.
Embodiment 4:
Control modulation milk powder formula: the higher ordinary modulation milk powder of certain viscosity of embodiment 1；
Flavor substance analyzes milk powder formula: the higher ordinary modulation milk powder+matcha powder of certain viscosity of embodiment 1；
Using the higher ordinary modulation milk powder+matcha powder of certain viscosity of embodiment 1 as basic recipe, different milk concentration are prepared
Multiple test feed liquids carry out viscograph analysis according to the RVA program of embodiment 1, as a result see Fig. 6.
The viscosity change that Fig. 6 smears tea flavour difference milk concentration shows there is paroxysmal viscosity between concentration 43~50%
Variation, viscograph slope becomes larger, cool down 50 DEG C when viscosity be higher than control, in production can by adjusting thermocompressor aperture and
Pressure, the vacuum degree of control effect body, adjusts the evaporation capacity of evaporating concentration process, so that the concentration for controlling milk after evaporation and concentration exists
43% or so, while adjustment sprays tower temperature of outgoing air so as to adjust the aperture and temperature of main air inlet to control on the basis of this concentration
The moisture of final products.Or there is the reduction ingredients concentration being directed to reach this effect when ingredient.It can be determined not by this experiment
Ideal concentration after being concentrated by evaporation with product reaches this effect by various adjustment, has preferable directive significance to production.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of method of screening seasoning milk powder formula characterized by comprising
Step 1 randomly selects the modulation milk powder formula formally produced, records in the modulation milk powder actual production process through killing
Milk concentration and viscosity after bacterium, evaporation and concentration prepare the RVA of identical milk concentration then according to the modulation milk powder formula
Sample；
Step 2, according to sterilization temperature in the modulation milk powder actual production process or be concentrated by evaporation maximum temperature as RVA program
Maximum temperature, be arranged and from room temperature stage be warming up to the RVA program that RVA program maximum temperature is cooled to room temperature again, by step 1
The RVA sample carries out viscograph analysis using the RVA program, is recorded in RVA program temperature-fall period in the tune
RVA sample viscosity when temperature after being sterilized, be concentrated by evaporation in milk powder actual production process processed, with milk described in step 1
Viscosity comparison, numerical value is close and the two difference is within the scope of ± 2cP, it is determined that the RVA program is the RVA program used in advance；
Step 3 chooses other the modulation milk powder formulas formally produced for being different from that milk powder formula is modulated described in step 1, using step
The rapid 2 pre- RVA program used is verified according to the method for step 1-2, if met the requirements, it is determined that use in advance
RVA program is final RVA program；Otherwise the RVA program used in advance is adjusted, until described in step 1 and step 3
Each modulation milk powder formula formally produced meets the requirements；
The maximum modulation milk powder formula of viscosity that step 4, selection formally produce is as control sample and the flavored milk of pre-manufactured
Powder formula is formula to be screened, prepares the control sample RVA sample and the seasoning milk powder RVA examination of identical milk concentration
Sample carries out viscograph analysis using the RVA program that step 3 finally determines；If the viscograph of the seasoning milk powder RVA sample
It is less than or equal to the control sample RVA sample mutually synthermal with the slope of curve in temperature-fall period in RVA program maximum temperature
Viscograph slope and the seasoning milk powder RVA sample under stage are in the control sample in RVA program temperature-fall period
Viscosity when temperature after being sterilized, being concentrated by evaporation in product actual production process is less than or equal to the control sample RVA sample and exists
Viscosity at identical temperature, then the seasoning milk powder formula meets production requirement；Otherwise it adjusts in the seasoning milk powder formula
Flavor substance type, dosage, one or more parameters in dense milk milk concentration, until meeting step 4 above-mentioned requirements.
2. method according to claim 1, which is characterized in that the sterilization temperature maximum temperature is 90 DEG C.
3. method according to claim 1, which is characterized in that final RVA program described in step 3 are as follows:
In the case where being not higher than 1000rpm revolving speed, after being sterilized, be concentrated by evaporation into modulation milk powder actual production process from room temperature
Temperature, RVA program maximum temperature is then warming up to 10 DEG C of temperature difference stage, is then cooled to room temperature again；With 10 DEG C
During the temperature difference heats up, held for some time after every 10 DEG C of heating.
4. according to claim 1 or 3 the methods, which is characterized in that sterilized, steamed in the modulation milk powder actual production process
Temperature after hair concentration is 50 DEG C.
5. according to claim 1 or 3 the methods, which is characterized in that the room temperature is 25 ± 5 DEG C.
6. method according to claim 3, which is characterized in that final RVA program described in step 3 are as follows:
25 DEG C of initial temperature, 3min is warming up to 50 DEG C, in 50 DEG C of holding 1min, with 10 DEG C/min be successively warming up to 60 DEG C, 70 DEG C,
80 DEG C and 90 DEG C, and keep 1min, subsequent 3min to be cooled to 25 DEG C in each temperature spot；Revolving speed 960rpm is originated, after executing 1min,
Revolving speed is reduced to 160rpm to termination.
7. method according to claim 1, which is characterized in that the flavor substance is selected from Fruit powder, matcha powder and Vegetable powder
One or more of.
8. method according to claim 1, which is characterized in that the Fruit powder is mango powder, banaina, pineapple powder, apple
Powder, orange powder, pears powder, grape fruit powder, flue fruit powder, strawberry powder, papaya powder, orange powder, durian powder, muskmelon powder, cherry powder, hundred perfume
One or more of fruit powder, muskmelon powder, litchi powder, longan powder, plum powder and watermelon powder.
9. method according to claim 1, which is characterized in that the Vegetable powder is carrot meal, celery powder, pumpkin powder, potato
One or more of powder, tomato meal, spinach powder, yam flour, red beet powder, barley seedling powder and potato powder.
10. method according to claim 1, which is characterized in that the flavor substance type adjusted in seasoning milk powder formula,
One or more parameters in dosage, dense milk milk concentration, until meeting step 4 above-mentioned requirements specifically:
Each of seasoning milk powder formula flavor substance is configured to several respectively as the flavor substance uniquely added
The identical flavor substance analysis seasoning milk powder formula of concentration, then carries out viscograph analysis according to claim 1 step 4, really
Surely the flavor substance type for causing viscosity to rise, the flavor that then adjustment causes viscosity to rise in the seasoning milk powder formula
The dosage of matter carries out viscograph analysis again according to claim 1 step 4, until the seasoning milk powder formula meets the requirements；
And/or
The seasoning milk powder formula is configured to the milk of several various concentrations, and it is bent then to carry out viscosity according to claim 1 step 4
Line analysis determines the milk concentration range for causing viscosity to rise, and the concentration of milk is then adjusted in the seasoning milk powder formula
Except the concentration range for causing viscosity to rise, viscograph analysis is carried out again according to claim 1 step 4, until institute
Seasoning milk powder formula is stated to meet the requirements.
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| CN114474523A (en) * | 2022-02-08 | 2022-05-13 | 苏州博之顺材料科技有限公司 | Method and system for adjusting performance of modified plastic |
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