CN113907135A - Phellinus igniarius flavored yogurt and preparation method thereof - Google Patents
Phellinus igniarius flavored yogurt and preparation method thereof Download PDFInfo
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- CN113907135A CN113907135A CN202111121011.1A CN202111121011A CN113907135A CN 113907135 A CN113907135 A CN 113907135A CN 202111121011 A CN202111121011 A CN 202111121011A CN 113907135 A CN113907135 A CN 113907135A
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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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
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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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
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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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
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Abstract
The invention discloses a phellinus igniarius flavor yoghourt and a preparation method thereof, wherein the phellinus igniarius flavor yoghourt is prepared from the following raw materials in percentage by weight: 14-16% of phellinus igniarius fermentation broth, 15-20% of milk powder, 6-8% of white granulated sugar, 1.5-2.5% of beta-glucan, 0.1-0.2% of propylene glycol alginate, 3-6% of zymogen agent and the balance of water. The phellinus igniarius flavor yoghourt prepared by the invention is uniform in texture, smooth and delicious, and has the unique flavors of phellinus igniarius and yoghourt; the water holding capacity is high, and the stability of the yoghourt system is good; the number of lactic acid bacteria and the oxidation resistance in the yoghourt are both obviously improved.
Description
Technical Field
The invention relates to the technical field of food processing, and particularly relates to phellinus igniarius flavor yoghourt and a preparation method thereof.
Background
The information in this background section is only for enhancement of understanding of the general background of the invention and is not necessarily to be construed as an admission or any form of suggestion that this information forms the prior art that is already known to a person of ordinary skill in the art.
Phellinus igniarius is a medicinal fungus, which is named because it usually grows on Morus genus plants and its fruit body is yellow brown. In recent years, researchers at home and abroad deeply research the pharmacological action and chemical components of phellinus igniarius, and the phellinus igniarius has important effects on the aspects of cancer resistance, immunoregulation, tumor resistance, blood sugar reduction, pneumonia resistance, oxidation resistance, bacteriostasis, inflammation diminishing and the like. Although various medicinal products have been developed at present, there is a great gap in the deep processing of dairy products from phellinus linteus.
With the concern of people on healthy drinks, health-care yoghurt products are gradually popular with the public. The yoghourt has unique flavor and good taste, can improve the gastrointestinal function, and can enhance the nutritional value of the yoghourt by adding the traditional Chinese medicine with medicinal value. However, the current health-care yoghourt varieties in China only include a few varieties such as medlar yoghourt, red date yoghourt, lucid ganoderma yoghourt and the like, and the flavor yoghourt added with phellinus igniarius is not reported. Therefore, the development of a new health-care type yoghourt variety has wide market prospect.
However, the stability of the yoghurt system is reduced because the calcium phosphate of the casein micelle is dissolved and flocculated under the condition of low pH. The instability of the yoghurt system can be aggravated by the added nutrition-enriched components in the yoghurt, so that the problems of rough texture, whey precipitation and the like can be caused. Therefore, the development of health-care yoghurt with stable quality is the current technical difficulty.
Disclosure of Invention
Aiming at the prior art, the invention aims to provide phellinus igniarius flavor yoghourt and a preparation method thereof. The phellinus igniarius flavor yoghourt prepared by the invention is uniform in texture, smooth and delicious, and has the unique flavors of phellinus igniarius and yoghourt; the water holding capacity is high, and the stability of the yoghourt system is good; the number of lactic acid bacteria and the oxidation resistance in the yoghourt are both obviously improved.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention provides a phellinus igniarius flavor yoghourt which is prepared from the following raw materials in percentage by weight:
14-16% of phellinus igniarius fermentation broth, 15-20% of milk powder, 6-8% of white granulated sugar, 1.5-2.5% of beta-glucan, 0.1-0.2% of Propylene Glycol Alginate (PGA), 3-6% of zymogen and the balance of water.
Preferably, the phellinus igniarius flavored yogurt is prepared from the following raw materials in percentage by weight:
15% of phellinus igniarius fermentation liquid, 18% of milk powder, 7% of white granulated sugar, 2.0% of beta-glucan, 0.15% of Propylene Glycol Alginate (PGA), 5% of zymogen and the balance of water.
Preferably, the phellinus igniarius fermentation liquid is prepared by the following method:
inoculating Phellinus Linteus seed solution into fermentation culture medium, culturing at 27-29 deg.C for 6-8 days, filtering the cultured fermentation product, collecting filtrate, and sterilizing to obtain Phellinus Linteus fermentation broth;
the fermentation medium comprises the following raw materials: 18g/L glucose, 10g/L corn flour and 5g/L, KH yeast powder2PO41g/L、MgSO4 0.5g/L。
More preferably, the inoculum size of the phellinus linteus seed solution is 8-12% of the volume of the fermentation medium.
Preferably, the fermentation bacteria agent is one or more of lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium lactis.
More preferably, the fermentation inoculum is prepared by the following method:
the bacterial powder of the lactobacillus bulgaricus, the streptococcus thermophilus and the bifidobacterium lactis is prepared according to the weight ratioMixing at ratio of 1:1:1, dissolving with sterilized fresh milk, and regulating total viable count to 108CFU/mL。
In a second aspect of the present invention, a preparation method of the phellinus linteus flavored yogurt is provided, which comprises the following steps:
uniformly mixing the phellinus igniarius fermentation broth, milk powder, white granulated sugar, beta-glucan and propylene glycol alginate, adding water, stirring and dissolving, sterilizing, cooling, inoculating a fermentation bacterium agent, and fermenting at 42 ℃ for 5 hours to obtain the phellinus igniarius flavor yoghourt.
The invention has the beneficial effects that:
the invention uses fermentation liquor of traditional Chinese medicine phellinus igniarius to be added into milk powder for fermentation together to prepare phellinus igniarius flavor yoghourt with phellinus igniarius taste. The phellinus igniarius flavor yoghourt prepared by the invention is bright in color, uniform in solidification, free of impurities and free of whey precipitation; has fine and refreshing taste, sweet flavor peculiar to phellinus igniarius and milk flavor peculiar to cow milk, moderate sour and sweet taste and no peculiar smell.
Compared with the common yoghourt, the phellinus igniarius flavor yoghourt has higher sensory score, obviously increased lactic acid bacteria number, obviously improved acidity and water holding capacity and more sufficient lipolysis, not only improves the flavor, but also increases the oxidation resistance, can effectively adjust the balance of intestinal flora after being eaten, inhibits the invasion and reproduction of harmful bacteria in intestinal tracts, promotes the digestion and absorption of human bodies, and improves the immunity.
Detailed Description
It should be noted that the following detailed description is exemplary and is intended to provide further explanation of the disclosure. 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 application belongs.
In order to make the technical solutions of the present application more clearly understood by those skilled in the art, the technical solutions of the present application will be described in detail below with reference to specific embodiments.
The test materials used in the examples and comparative examples of the present invention are conventional in the art and are commercially available. Wherein:
phellinus igniarius strain is purchased from China microbial species query network (https:// www.biobw.org /), and the platform number is Bio-24954.
Lactobacillus bulgaricus, Streptococcus thermophilus, and Bifidobacterium lactis were all purchased from Sailan Biotech Ltd.
The fermentation bacteria agent is prepared by mixing bacterial powder of Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium lactis at a weight ratio of 1:1:1, dissolving with sterilized fresh milk, and regulating total viable count to 8.4 × 108CFU/mL。
The milk powder is commercially available illite high-protein defatted high-calcium milk powder.
The beta-glucan was yeast beta-glucan purchased from Nanjing Taixin Biotechnology, Inc.
Example 1: preparation of Phellinus linteus fermentation liquor
(1) Activation of strains:
inoculating Phellinus Linteus strain to PDA culture medium, and culturing at 28 deg.C until activated strain grows over the culture medium.
(2) Preparing a seed solution:
cutting the activated strain in the step (1) into a soybean-sized mycelium block, inoculating the soybean-sized mycelium block into a seed liquid culture medium, and performing shake cultivation at the temperature of 28 ℃ at 120r/min for 18d to obtain a seed liquid.
The seed liquid culture medium comprises the following components: 100g/L of potato, 15g/L of glucose and 5g/L, KH g of yeast powder2PO41g/L、MgSO4 0.5g/L。
(3) Fermentation culture:
inoculating the seed solution prepared in the step (2) into a fermentation culture medium, wherein the inoculation amount of the seed solution is 10% of the volume of the fermentation culture medium, culturing for 7d at 28 ℃, filtering the fermentation product by 8 layers of gauze to obtain filtrate, sterilizing the solution at 120 ℃ for 20min, and cooling to obtain the phellinus igniarius fermentation solution.
Example 2: preparation method of phellinus igniarius flavor yoghourt
1. The raw materials comprise:
the raw materials comprise the following components in percentage by weight: 15% of phellinus igniarius fermentation liquid, 18% of milk powder, 7% of white granulated sugar, 2.0% of beta-glucan, 0.15% of Propylene Glycol Alginate (PGA), 5% of zymogen and the balance of water.
2. The preparation method comprises the following steps:
the phellinus igniarius fermentation broth, milk powder, white granulated sugar, beta-glucan and propylene glycol alginate are uniformly mixed, water is added for stirring and dissolving, sterilization is carried out for 20min at 100 ℃, the temperature is cooled to 42 ℃, a fermentation microbial inoculum is inoculated, fermentation is carried out for 5h at 42 ℃, cooling is carried out, and then refrigeration is carried out for 18h at 4 ℃, thus obtaining the phellinus igniarius flavor yoghourt.
Example 3: preparation method of phellinus igniarius flavor yoghourt
1. The raw materials comprise:
the raw materials comprise the following components in percentage by weight: 14% of phellinus igniarius fermentation liquid, 20% of milk powder, 6% of white granulated sugar, 2.5% of beta-glucan, 0.1% of Propylene Glycol Alginate (PGA), 6% of zymogen agent and the balance of water.
2. The preparation method comprises the following steps:
the phellinus igniarius fermentation broth, milk powder, white granulated sugar, beta-glucan and propylene glycol alginate are uniformly mixed, water is added for stirring and dissolving, sterilization is carried out for 20min at 100 ℃, the temperature is cooled to 42 ℃, a fermentation microbial inoculum is inoculated, fermentation is carried out for 5h at 42 ℃, cooling is carried out, and then refrigeration is carried out for 18h at 4 ℃, thus obtaining the phellinus igniarius flavor yoghourt.
Example 4: preparation method of phellinus igniarius flavor yoghourt
1. The raw materials comprise:
the raw materials comprise the following components in percentage by weight: 16% of phellinus igniarius fermentation liquid, 15% of milk powder, 8% of white granulated sugar, 1.5% of beta-glucan, 0.2% of Propylene Glycol Alginate (PGA), 3% of zymogen agent and the balance of water.
2. The preparation method comprises the following steps:
the phellinus igniarius fermentation broth, milk powder, white granulated sugar, beta-glucan and propylene glycol alginate are uniformly mixed, water is added for stirring and dissolving, sterilization is carried out for 20min at 100 ℃, the temperature is cooled to 42 ℃, a fermentation microbial inoculum is inoculated, fermentation is carried out for 5h at 42 ℃, cooling is carried out, and then refrigeration is carried out for 18h at 4 ℃, thus obtaining the phellinus igniarius flavor yoghourt.
Comparative example 1:
1. the raw materials comprise:
the raw materials comprise the following components in percentage by weight: 18% of milk powder, 7% of white granulated sugar, 5% of zymogen and the balance of water.
2. The preparation method comprises the following steps:
mixing milk powder and white sugar uniformly, adding water, stirring for dissolving, sterilizing at 100 deg.C for 20min, cooling to 42 deg.C, inoculating zymogen, fermenting at 42 deg.C for 5h, cooling, and refrigerating at 4 deg.C for 18h to obtain yogurt A.
Comparative example 2:
1. the raw materials comprise:
the raw materials comprise the following components in percentage by weight: 15% of phellinus igniarius fermentation liquid, 18% of milk powder, 7% of white granulated sugar, 5% of zymogen and the balance of water.
2. The preparation method comprises the following steps:
mixing Phellinus linteus fermentation liquor, milk powder and white sugar uniformly, adding water, stirring for dissolving, sterilizing at 100 deg.C for 20min, cooling to 42 deg.C, inoculating zymogen, fermenting at 42 deg.C for 5h, cooling, and refrigerating at 4 deg.C for 18h to obtain yogurt B.
Comparative example 3:
1. the raw materials comprise:
the raw materials comprise the following components in percentage by weight: 18% of milk powder, 7% of white granulated sugar, 2.15% of Propylene Glycol Alginate (PGA), 5% of a fermentation bacteria agent and the balance of water.
2. The preparation method comprises the following steps:
mixing milk powder, white sugar and propylene glycol alginate uniformly, adding water, stirring for dissolving, sterilizing at 100 deg.C for 20min, cooling to 42 deg.C, inoculating zymogen, fermenting at 42 deg.C for 5h, cooling, and refrigerating at 4 deg.C for 18h to obtain yogurt C.
Comparative example 4:
1. the raw materials comprise:
the raw materials comprise the following components in percentage by weight: 18% of milk powder, 7% of white granulated sugar, 2.15% of beta-glucan, 5% of zymogen and the balance of water.
2. The preparation method comprises the following steps:
mixing milk powder, white sugar and beta-glucan uniformly, adding water, stirring for dissolving, sterilizing at 100 ℃ for 20min, cooling to 42 ℃, inoculating a zymogen agent, fermenting at 42 ℃ for 5h, cooling, and refrigerating at 4 ℃ for 18h to prepare the yoghourt D.
Test example: yogurt quality identification
The quality of the yoghurts prepared in example 2 and comparative examples 1 to 4 was identified as follows:
1. the test method comprises the following steps:
(1) sensory evaluation:
inviting 10 experts who have experience of food sensory analysis and are familiar with the sensory analysis process to form a quality evaluation group, evaluating from three aspects of organization form, taste and color and flavor, adopting a percentage rating method, and taking an integer after the final sensory rating value needs to be weighted and averaged. The evaluation criteria are shown in Table 1.
Table 1: sensory evaluation standard of yoghourt
(2) And (3) measuring physical and chemical indexes:
measuring the acidity (° T) of the yoghurt with reference to the method of GB 5413.34; determining the fat mass fraction in the yoghourt by an alkali hydrolysis method (specifically referring to the content of fat in milk and dairy products measured by the alkali hydrolysis method, J. food safety quality detection, 2020,11(01): 82-85.); the mass fraction of the protein in the yoghourt is measured by adopting an automatic Kjeldahl apparatus.
(3) Water Holding Capacity (WHC) assay:
refrigerating yogurt sample at 4 deg.C, standing for 12 hr, and weighing certain mass (M)1) Centrifuging the yogurt sample in a centrifuge tube at 5000r/min for 15min, decanting the supernatant, and weighing the residual material mass (M)2). Each sample was run in 3 replicates and the average was taken.
Water holding capacity ═ M2/M1)×100％
(4) The microbial limit and the number of the lactic acid bacteria are measured according to the relevant regulations of '4.6 microbial limit' and '4.7 lactic acid bacteria number' in the fermented milk of the national standard of GB19302-2010 food safety.
(5) Determination of the DPPH radical scavenging Activity:
according to the method introduced by the existing literature ("optimization of probiotic yogurt and ice cream formula process and analysis of nutritional ingredients", the university of Yangzhou Master's academic thesis), 1ml of different yogurt samples are taken, 1ml of 0.2mmol/L DPPH absolute ethyl alcohol solution is respectively added, the mixture is fully shaken and oscillated, the reaction is carried out in the dark at room temperature for 30min, the mixture is centrifuged at 8000r/min for 10min, and the supernatant is taken and the light absorption value is measured at 517 nm; replacing a DPPH absolute ethanol solution with an equal volume of absolute ethanol to serve as a blank group, and replacing a sample solution with an equal volume of a solvent to serve as a control group; meanwhile, a mixed solution of absolute ethyl alcohol and distilled water with the same volume is used as a blank zero setting pipe. Each treated sample was run in 3 replicates with ascorbic acid as a positive control.
DPPH radical scavenging ratio (%) - [1- (A)b-Ac)/A0]×100％
In the formula:
Abas absorbance value of the yogurt sample set, AcAbsorbance of blank set, A0The absorbance of the control group is shown.
2. And (3) test results:
the results of the measurements on the yoghurt samples prepared in the different examples and comparative examples are shown in table 2.
Table 2: yogurt Performance test results
In the yogurt samples prepared in the different examples and comparative examples, no Escherichia coli, Staphylococcus aureus and Salmonella were detected.
The results show that: compared with the yogurts prepared in comparative examples 1 to 4, the yoghurt prepared in example 2 of the invention has remarkable improvements in sensory score, water retention capacity, lactic acid bacteria number, DPPH free radical clearance rate and other test indexes. Wherein:
the sensory score in the yogurt is an important mark reflecting whether the yogurt is popular or not, the sensory score of the yogurt of the invention in the embodiment 2 is 96, and the sensory score of the common yogurt (the comparative example 1) is only 76, so that the sensory evaluation and the quality of the common yogurt are greatly improved by adding the phellinus igniarius fermentation liquid.
The number of lactic acid bacteria in the yogurt is an important index for reflecting the quality of the yogurtOne, the first step. As can be seen from Table 2, the content of lactic acid bacteria in the yogurt of example 2 of the present invention reached 2.19X 109CFU/mL, while in normal yogurt only 1.20X 109CFU/mL. This phenomenon may be caused by the fact that the fermentation broth of Phellinus linteus contains vitamins and amino acids, etc., which are necessary for the growth of lactic acid bacteria.
The water holding capacity is one of the most important indexes for evaluating the quality of the yoghourt, and as can be seen from table 2, the yoghourt prepared by adopting the method disclosed by the invention in example 2 has the highest water holding capacity, and the beta-glucan, the propylene glycol alginate and the phellinus igniarius fermentation broth are compounded, so that the water holding capacity of the prepared yoghourt can be remarkably improved, free water can be stably fixed and encapsulated in the beta-glucan, and the separation of whey is avoided.
Although the common yoghourt (comparative example 1) has a certain oxidation resistance, the DPPH free radical clearance of the yoghourt prepared by compounding the beta-glucan, the propylene glycol alginate and the phellinus igniarius fermentation liquid is obviously higher.
The above description is only a preferred embodiment of the present application and is not intended to limit the present application, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present application shall be included in the protection scope of the present application.
Claims (7)
1. The phellinus igniarius flavored yogurt is characterized by being prepared from the following raw materials in percentage by weight:
14-16% of phellinus igniarius fermentation broth, 15-20% of milk powder, 6-8% of white granulated sugar, 1.5-2.5% of beta-glucan, 0.1-0.2% of propylene glycol alginate, 3-6% of zymogen agent and the balance of water.
2. The phellinus linteus flavored yogurt according to claim 1, which is prepared from the following raw materials in percentage by weight:
15% of phellinus igniarius fermentation liquid, 18% of milk powder, 7% of white granulated sugar, 2.0% of beta-glucan, 0.15% of Propylene Glycol Alginate (PGA), 5% of zymogen and the balance of water.
3. The phellinus linteus flavored yogurt according to claim 1 or 2, wherein the phellinus linteus fermentation broth is prepared by the following method:
inoculating Phellinus Linteus seed solution into fermentation culture medium, culturing at 27-29 deg.C for 6-8 days, filtering the cultured fermentation product, collecting filtrate, and sterilizing to obtain Phellinus Linteus fermentation broth;
the fermentation medium comprises the following raw materials: 18g/L glucose, 10g/L corn flour and 5g/L, KH yeast powder2PO41g/L、MgSO4 0.5g/L。
4. The phellinus linteus flavored yogurt according to claim 3, wherein the inoculation amount of the phellinus linteus seed solution is 8-12% of the volume of the fermentation medium.
5. The phellinus linteus flavored yogurt according to claim 1 or 2, wherein the fermentation inoculum is one or more of lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium lactis.
6. The phellinus linteus flavored yogurt according to claim 5, wherein the fermentation inoculum is prepared by the following method:
mixing bacterial powder of Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium lactis at a weight ratio of 1:1:1, dissolving with sterilized fresh milk, and regulating total viable count to 108CFU/mL。
7. The method of preparing phellinus linteus flavored yogurt according to any one of claims 1 to 6, comprising the steps of:
uniformly mixing the phellinus igniarius fermentation broth, milk powder, white granulated sugar, beta-glucan and propylene glycol alginate, adding water, stirring and dissolving, sterilizing, cooling, inoculating a fermentation bacterium agent, and fermenting at 42 ℃ for 5 hours to obtain the phellinus igniarius flavor yoghourt.
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| CN115058370A (en) * | 2022-07-27 | 2022-09-16 | 山东凤凰生物科技股份有限公司 | Antioxidant metazoan compound fermentation liquid, preparation method and application |
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| CN115058370A (en) * | 2022-07-27 | 2022-09-16 | 山东凤凰生物科技股份有限公司 | Antioxidant metazoan compound fermentation liquid, preparation method and application |
| CN115058370B (en) * | 2022-07-27 | 2022-12-13 | 山东凤凰生物科技股份有限公司 | Antioxidant metancholia composite fermentation liquid, preparation method and application |
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Application publication date: 20220111 |