AU2020103955A4 - A yellow peach and carrot compound fruit vinegar and its preparation method - Google Patents
A yellow peach and carrot compound fruit vinegar and its preparation method Download PDFInfo
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Abstract
The invention discloses a yellow peach and carrot compound fruit vinegar and its
preparation method, which comprises pure water, Amygdalus persica, Daucus carota var.
sativa Hoffm., ribes nigrum, Passiflora caerulea L., Codonopsis lanceolata Benth.et Hook.f,
Oresitrophe rupifraga Bunge, Sechium edule, Astragalus propinquus Schischkin., Trapa
bispinosa Roxb. jucie, Areca catechu L. jar, Artocarpus heterophyllus Lam., Mangifera indica
L., Fallopia multiflora (Thunb.) Harald., and Passiflora foetida L. juice. The invention
optimizes the conditions of deep fermentation by adopting a continuous stirring tank to carry
out deep fermentation of acetic acid bacteria, simplifies the preparation process of strains, it
has high utilization rate of strains and fermentation equipment, simple control, and improves
the production capacity of acetic acid and the utilization rate of raw materials. The fermentation
time is significantly shortened, which reduces labor costs and production costs. Based on
yellow peach and carrot as the raw material, it not only increases the nutrition of yellow peach
carrot vinegar, maintains the original flavor of yellow peach carrot, but also meets the needs of
different consumers and enriches the condiment market.
120
0
The threshold
s
change
diagram of 60
Emuit vinegar
aroma(Yo)
40
0 2 0 60 80s0o2 140
processng time
Figure 1.
Description
0
s The threshold change diagram of 60 Emuit vinegar aroma(Yo)
40
0 20 60 80s0o2 140 processng time
Figure 1.
A yellow peach and carrot compound fruit vinegar and its preparation method
The invention belongs to the field of food brewing, and in particular relates to a yellow
peach carrot composite fruit vinegar and its preparation method.
Vinegar has a long history of brewing and a profound diet culture in China. Vinegar
is not only a condiment in people's life, but also a good health care product with the same
origin of medicine and food. According to Compendium ofMateria Medica, vinegar can
reduce swelling, disperse water vapor, detoxificate, and offset the by- effect of various
drugs. Most fruit vinegar is fermented directly by fruits. After proper blending, it is made
into fruit vinegar beverage, which can be drunk directly.
Traditional production technology of fruit vinegar usually adopts fermented vinegar
to soak fresh fruit or fruit juice to blend vinegar directly to make fruit vinegar. Its fruit
vinegar has poor flavor, many nutritional deficiencies and low production efficiency. In
recent years, some progress has been made in the production technology of fermented fruit
vinegar, which is represented by all-solid fermentation, all-liquid fermentation and first
liquid-then-solid fermentation. Immobilized cell technology has been applied to the
alcoholic yeast fermentation stage of fruit vinegar production. Because free acetic acid
bacteria are used for acetic acid fermentation in the existing fermentation technology of
fruit vinegar, the fermentation period is long, the labor intensity is high, and continuous production is difficult. The published patent shows that the preparation method of yellow peach carrot vinegar is characterized by taking yellow peach carrot as the main raw material, but the preparation method adopted is still the traditional fermentation fruit vinegar brewing method mentioned above.
At present, the common varieties of fruit vinegar in China are mainly apple vinegar,
besides kiwi fruit vinegar, hawthorn fruit vinegar and citrus fruit vinegar. In order to
overcome the sour taste of fruit vinegar, fruit vinegar beverage is usually blended with
sucrose, honey or other sweeteners with fruit vinegar juice. Whether it is fruit vinegar or
corresponding fruit vinegar beverage, the variety and taste choice of products are very
limited at present, which is difficult to meet the diversified and personalized consumption
needs of consumers.
Vinegar has a long history of brewing and a profound diet culture in China. Vinegar
is not only a condiment in people's life, but also a good health care product with the same
origin of medicine and food. According to Compendium ofMateria Medica, vinegar can
reduce swelling, disperse water vapor, detoxificate, and offset the by- effect of various
drugs. Most fruit vinegar is fermented directly by fruits. After proper blending, it is made
into fruit vinegar beverage, which can be drunk directly.
Traditional production technology of fruit vinegar usually adopts fermented vinegar
to soak fresh fruit or fruit juice to blend vinegar directly to make fruit vinegar. Its fruit
vinegar has poor flavor, many nutritional deficiencies and low production efficiency. In recent years, some progress has been made in the production technology of fermented fruit vinegar, which is represented by all-solid fermentation, all-liquid fermentation and first liquid-then-solid fermentation. Immobilized cell technology has been applied to the alcoholic yeast fermentation stage of fruit vinegar production. Because free acetic acid bacteria are used for acetic acid fermentation in the existing fermentation technology of fruit vinegar, the fermentation period is long, the labor intensity is high, and continuous production is difficult. The published patent shows that the preparation method of yellow peach carrot vinegar is characterized by taking yellow peach carrot as the main raw material, but the preparation method adopted is still the traditional fermentation fruit vinegar brewing method mentioned above.
At present, the common varieties of fruit vinegar in China are mainly apple vinegar,
besides kiwi fruit vinegar, hawthorn fruit vinegar and citrus fruit vinegar. In order to
overcome the sour taste of fruit vinegar, fruit vinegar beverage is usually blended with
sucrose, honey or other sweeteners with fruit vinegar juice. Whether it is fruit vinegar or
corresponding fruit vinegar beverage, the variety and taste choice of products are very
limited at present, which is difficult to meet the diversified and personalized consumption
needs of consumers.
Fig. 1 shows the threshold change diagram of fruit vinegar aroma of the yellow peach
and carrot compound fruit vinegar under different reaction time conditions in the test
experiment.
Fig. 2 is the transparency change diagram of the yellow peach and carrot compound
fruit vinegar under different reaction time conditions in the test.
The following examples further illustrate the content of the invention, but should not
be understood as a limitation of the invention. The invention does not fall within the scope
of the present invention in terms of steps, steps and modifications. If not specified, the
technical means used in the embodiment are conventional means well known to those
skilled in the art.
Example 1
Accord to that following step, the yellow peach and carrot compound fruit vinegar is
prepared according to parts by weight.
Step 1: In the continuous stirred tank reactor, adding 233.973 parts of pure water and
25.648 parts of yellow peach. Starting the agitator in the continuous stirred tank reactor,
setting the speed to 26.937rpm. Starting the hot pack heater in the continuous stirred tank
reactor to raise the temperature to 41.15°C, adding 28.140 parts of carrots and stir evenly,
carrying out enzyme-catalyzed esterification for 18.781 minutes, adding 24.972 parts of
black currant, and the flow rate is 17.3m 3 /min of radon gas for 0.26 hours; Then adding
27.502 parts of Passiflora to the continuous stirred tank reactor, restarting the hot pack
heater in the continuous stirred tank reactor to raise the temperature to 58.15°C and keep it
warm for 18.3 minutes. Adding 30.467 parts of Codonopsis lanceolata Benth.et Hook.f,
adjusting the pH value of the solution in the continuous stirring tank reactor to 4.8587, which is kept for 18.3 minutes.
Step 2: Taking 32.432 parts of Astragalus propinquus Schischkin. Performing
ultrasonic treatment of AstragaluspropinquusSchischkin at power of 5.58215KW for 0.24
hours, which is crushed and ground and screened by 413.391 mesh sieve; Astragalus
propinquusSchischkin was added into another continuous stirred tank reactor, and 25.468
parts of chestnut juice with mass concentration of 28.690ppm was added to disperse
Astragalus propinquus Schischkin. The hot pack heater in the continuous stirred tank
reactor was started to keep the solution temperature between 4.83 x 10 °C. Starting the
agitator in the continuous stirred tank reactor and stir at the speed of 4.815 x 102rpm,
adjusting the pH value is 4.8215, stirring with heat preservation for 5.58 x 10-'h; Then stop
the reaction and let it stand for 5.58 x 101 to remove impurities; add the suspension into
honey tamarind, adjust the pH value to 1.3 to form the precipitate and elute it with pure
water. The solid was obtained by centrifuging at 4.391 x 103 rpm, dried at 2.396 x 102 °C,
grinded and passed through 8.391 x 10' mesh screen for standby.
Step 3: In addition, 27.459 parts of Oresitrophe rupifraga Bunge, 24.176 parts of
Sechium edule and 32.432 parts of AstragaluspropinquusSchischkin treated in the second
step were mixed evenly, which were then irradiated by acute angle scattered X-ray
diffraction. The energy of acute angle scattered X-ray diffraction irradiation was
15.687MeV, the dose was 63.466kGy, and the irradiation time was 27.414 minutes, thus
obtaining OresitropherupifragaBunge and Sechium edule with changed natures. Placing
the mixture in another continuous stirred tank reactor, starting a hot pack heater in the
continuous stirred tank reactor, setting the temperature at 26.587 0C, starting a stirrer in the
continuous stirred tank reactor, rotating at 18.3rpm, adjusting pH to 4.8687, and dehydrating for 27.68 minutes, and the product is reserved for later use.
Step 4. Uniformly mixing the mixture obtained in Step 3, adding it into the chestnut
juice with the mass concentration of 28.690ppm, and flowing the mixture into the
continuous stirred tank type reaction kettle in the first step, wherein the flow acceleration
is 163.430mL/min; Starting a continuous stirring kettle type reaction kettle stirrer, and
setting the rotating speed to be 32.966rpm; Stirring the mixture for 4.8937 minutes; Then
adding betel nut pot, starting the hot pack heater in the continuous stirred tank reactor,
raising the temperature to 62.18°C, adjusting the pH to 4.8690, introducing radon gas with
a ventilation rate of 17.937m3 /min, and keeping the temperature for 52.528 minutes;
Starting the continuous stirred tank reactor mixer again, the rotating speed is 27.30rpm,
adding the Artocarpus heterophyllus Lam, making the critical value of hydrophilic
lipophilic balance of its reaction solution be 5.58215, and adjusting the pH to be between
4.818, adding the fermentative Trichosporon, and keep the temperature for fermentation
for 51.273 hours.
Step 5. Starting the agitator in the continuous stirred tank reactor, with the rotating
speed at 24.379rpm. Adding 27.292 parts of mango, 48.690 parts of AS1.487 Acetobacter
oxydans, starting the hot pack heater in the continuous stirred tank reactor, with the
temperature in the continuous stirred tank reactor at 4.863 x 101 °C, and keeping the
temperature at 51.273°C. After that, the PassiflorafoetidaL. juice is added, the hot pack
heater in the continuous stirred tank reactor is started, the temperature in the continuous
stirred tank reactor is set to be 42.863°C, the pH is adjusted to be 4.8937, the pressure is
0.24836MPa, and the reaction time is 0.417 hours; After that, the pressure was reduced to
OMPa, and the temperature was reduced to 24.2418°C, and the compound fruit vinegar of yellow peach and carrot was obtained.
The grain size of the Astragalus propinquus Schischkin mentioned above is
32.491mm.
In application, the yellow peach and carrot compound fruit vinegar is used in
combination with reactive stabilizer, and the mass ratio of the yellow peach and carrot
compound fruit vinegar to the reactive stabilizer is 453.106: 1; The reactive stabilizer is
pectinmethylesterase, which is a common commercial product.
Example 2
Accord to that following step, the yellow peach and carrot compound fruit vinegar is
prepared according to parts by weight:
Step 1: In the continuous stirred tank reactor, adding 458.491 parts of pure water and
67.818 parts of yellow peach. Starting the agitator in the continuous stirred tank reactor,
setting the speed to 72.68rpm. Starting the hot pack heater in the continuous stirred tank
reactor to raise the temperature to 42.549°C, adding 137.106 parts of carrots and stir evenly,
carrying out enzyme-catalyzed esterification for 29.782 minutes, adding 41.797 parts of
black currant, and the flow rate is 58.396m3 /min of radon gas for 0.91 hours; Then adding
84.346 parts of Passiflora to the continuous stirred tank reactor, restarting the hot pack
heater in the continuous stirred tank reactor to raise the temperature to 91.549°C and keep
it warm for 29.614 minutes. Adding 91.371 parts of Codonopsis lanceolata Benth.et
Hook.f, adjusting the pH value of the solution in the continuous stirring tank reactor to
8.983, which is kept for 258.614 minutes.
Step 2: Taking 87.913 parts of Astragalus propinquus Schischkin. Performing ultrasonic treatment of Astragalus propinquus Schischkin at power of 11.02614KW for
0.91 hours, which is crushed and ground and screened by 513.928 mesh sieve; Astragalus
propinquusSchischkin was added into another continuous stirred tank reactor, and 67.54
parts of chestnut juice with mass concentration of 258.396ppm was added to disperse
Astragalus propinquus Schischkin. The hot pack heater in the continuous stirred tank
reactor was started to keep the solution temperature between 8.9549x10°C. Starting the
agitator in the continuous stirred tank reactor and stir at the speed of 8.968x102rpm,
adjusting the pH value between 8.9614, stirring with heat preservation for 11.02x10-' h;
Then stop the reaction and let it stand for 11.02x10 min to remove impurities; add the
suspension into honey tamarind, adjust the pH value to 2.396 to form the precipitate and
elute it with pure water. The solid was obtained by centrifuging at 9.928x103 rpm, dried at
3.68x102°C, grinded and passed through 9.928x0 mesh screen for standby.
Step 3: In addition, 9.928x103 parts of OresitropherupifragaBunge, 69.337 parts of
Sechium edule and 387.913 parts of Astragaluspropinquus Schischkin treated in the second
step were mixed evenly, which were then irradiated by acute angle scattered X-ray
diffraction. The energy of acute angle scattered X-ray diffraction irradiation was
43.490MeV, the dose was 103.48lkGy, and the irradiation time was 52.40 minutes, thus
obtaining OresitropherupifragaBunge and Sechium edule with changed natures. Placing
the mixture in another continuous stirred tank reactor, starting a hot pack heater in the
continuous stirred tank reactor, setting the temperature at 72.396°C, starting a stirrer in the
continuous stirred tank reactor, rotating at 413.215rpm, adjusting pH to 8.9490, and
dehydrating for 41.781 minutes, and the product is reserved for later use.
Step 4. Uniformly mixing the mixture obtained in Step 3, adding it into the 67.54 parts of chestnut juice with the mass concentration of 258.396ppm, and flowing the mixture into the continuous stirred tank type reaction kettle in the first step, wherein the flow acceleration is 891.569mL/min; Starting a continuous stirring kettle type reaction kettle stirrer, and setting the rotating speed to be 72.46rpm; Stirring the mixture for 72.46rpm minutes; Then adding betel nut pot, starting the hot pack heater in the continuous stirred tank reactor, raising the temperature to 99.971°C, adjusting the pH to 8.9396, introducing radon gas with a ventilation rate of 58.782m 3/min, and keeping the temperature for 82.896 minutes; Starting the continuous stirred tank reactor mixer again, the rotating speed is
72.296rpm, adding the Artocarpus heterophyllus Lam, making the critical value of
hydrophilic-lipophilic balance of its reaction solution be 11.02614, and adjusting the pH to
be between 8.9971, adding the fermentative Trichosporon, and keep the temperature for
fermentation for 91.26 hours.
Step 5. Starting the agitator in the continuous stirred tank reactor, with the rotating
speed at 91.421rpm. Adding 67.401 parts of mango, 89.396 parts of AS1.487 Acetobacter
oxydans, starting the hot pack heater in the continuous stirred tank reactor, with the
temperature in the continuous stirred tank reactor at 9.288x101°C. After that, 78.395 parts
of PassiflorafoetidaL. juice is added, the hot pack heater in the continuous stirred tank
reactor is started, the temperature in the continuous stirred tank reactor is set to be 50.288°C,
the pH is adjusted to be 8.9782, the pressure is 0.25430MPa, and the reaction time is 0.942
hours; After that, the pressure was reduced to OMPa, and the temperature was reduced to
29.24396°C, and the compound fruit vinegar of yellow peach and carrot was obtained.
The grain size of the Astragalus propinquus Schischkin mentioned above is 42.818
mm.
In application, the yellow peach and carrot compound fruit vinegar is used in
combination with reactive stabilizer, and the mass ratio of the yellow peach and carrot
compound fruit vinegar to the reactive stabilizer is 893.797:1; The reactive stabilizer is
pectinmethylesterase, which is a common commercial product.
The yellow peach and carrot compound fruit vinegar disclosed by the invention has
higher fermentation temperature, acid yield, inoculation amount and acetic acid
fermentation degree than products produced by the prior art.
As shown in Figures I to Figure 3, the yellow peach and carrot compound fruit vinegar
of the present invention was performed with a control example, and the test data statistics
change with the use time. It can be seen from the figure that Examples 1 to 3 are
significantly better than the products produced by the prior art in terms of fermentation
stability, fruit vinegar aroma threshold, and clarification and transparency technical
indicators.
Claims (4)
1. The yellow peach and carrot compound fruit vinegar is characterized in that it
comprises the following ingredients: 233.973~458.491 parts of pure water, 25.648-67.818
parts of yellow peach, 28.140~137.106 parts of carrot, 24.972~41.797 parts of black
currant, 27.502~84.346 parts of passionflower, 30.467-91.371 parts of lance asiabell root,
27.459-50.124 Astragalus, 24.176-69.337 parts of bergamot, 32.432~87.913 parts of
Annona reticulata, 25.468-67.54 parts of water chestnutjuice, 15.599-58.375 parts of betel
nut, 16.659-52.401 parts of jack fruit, 27.292~67.401 parts of Mangoi, 34.266-78.395
parts of Polygonum multiflorum, 57.120~111.434 parts of Dragon Ball fruit juice with a
mass concentration of 24.321ppm291.706ppm, 79.458~110.434 parts of fermentative
Trichosporon, 48.690-89.396 parts of AS1.487 Acetobacter strongly oxidative. And there
are 57.120-111.434 parts of Physalis alkekengi with the mass concentration of 24.321ppm
291.706ppm. Also, there are 79.458~110.434 parts of fermentative Trichosporon, 48.690
89.396 parts of AS1.487 Acetobacter oxydans.
2. The yellow peach and carrot compound fruit vinegar is characterized in that the
method comprises the following steps in parts by weight:
S1. Adding pure water and yellow peaches into a continuous stirred tank reactor,
starting a stirrer in the continuous stirred tank reactor, setting the rotating speed to be
26.937-72.68rpm, starting a hot pack heater in the continuous stirred tank reactor, raising
the temperature to 41.15-42.549°C, adding carrots, stirring uniformly, carrying out
enzyme-catalyzed esterification for 18.781-29.782 minutes, and adding black currant.
Adding radon gas with a flow rate of 17.3-58.396 m 3/min for 0.26-0.91 hours; After that, passionflower was added into the continuous stirred tank reactor, and the hot pack heater in the continuous stirred tank reactor was started again to raise the temperature to 58.15 ~
91.549°C and keep the temperature for 18.
3 ~ 29.614 minutes. Then, lance asiabell root
was added to adjust the pH value of the solution in the continuous stirred tank reactor to
4.8587 ~ 8.983 and keep the temperature for 18.3 ~ 258.614 minutes.
S2. Performing ultrasonic treatment of AstragaluspropinquusSchischkin at power of
5.58215~11.02614KW for 0.24 ~ 0.91 hours, which is crushed and ground and screened
by 413.391 ~ 513.928 mesh sieve; Astragalus propinquus Schischkin was added into
another continuous stirred tank reactor, and chestnut juice with mass concentration of
28.690-258.396ppm was added to disperse Astragalus propinquus Schischkin. The hot
pack heater in the continuous stirred tank reactor was started to keep the solution
temperature between 4.83 x 10 ~ 8.9549 x 10°C. Starting the agitator in the continuous
stirred tank reactor and stir at the speed of 4.815 x 102 ~ 8.968 x 102rpm, adjust the pH
value between 4.8215 ~ 8.9614, stirring with heat preservation for 5.58 x 10-1 ~ 11.02 x
-1 h; Then stop the reaction and let it stand for 5.58 x 10' ~ 11.02 x 10- to remove
impurities; add the suspension into honey tamarind, adjust the pH value between 1.3 and
2.396 to form the precipitate and elute it with pure water. The solid was obtained by
centrifuging at 4.391 x 103 ~ 9.928 x 103rpm, dried at 2.396 x 102 °C- 3.68 x 102 °C,
grinded and passed through 8.391 x 10' ~ 9.928 x 10' mesh screen for standby;
S3. In addition, Oresitrophe rupifraga Bunge, Sechium edule and Astragalus
propinquus Schischkin treated in the second step were mixed evenly, which were then
irradiated by acute angle scattered X-ray diffraction. The energy of acute angle scattered
X-ray diffraction irradiation was 15.687~43.49OMeV, the dose was 63.466~103.48lkGy, and the irradiation time was 27.414 - 52.40 minutes, thus obtaining Oresitropherupifraga
Bunge and Sechium edule with changed natures. Placing the mixture in another continuous
stirred tank reactor, starting a hot pack heater in the continuous stirred tank reactor, setting
the temperature at26.587-72.396 °C, starting a stirrer in the continuous stirred tank reactor,
rotating at 18.3~413.215rpm, adjusting pH to 4.8687-8.9490, and dehydrating for 27.68
41.781 minutes, and the product is reserved for later use.
S4. Uniformly mixing the mixture obtained in S3, adding it into the chestnut juice
with the mass concentration of 28.690-258.396ppm, and flowing the mixture into the
continuous stirred tank type reaction kettle in the first step, wherein the flow acceleration
is 163.430-891.569mL/min; Starting a continuous stirring kettle type reaction kettle stirrer,
and setting the rotating speed to be 32.96672.46rpm; Stirring the mixture for 4.8937
8.9490 minutes; Then adding betel nut pot, starting the hot pack heater in the continuous
stirred tank reactor, raising the temperature to 62.18 - 99.971, adjusting the pH to
4.8690-8.9396, introducing radon gas with a ventilation rate of 17.937-58.782m 3/min, and
keeping the temperature for 52.528 - 82.896 minutes; Starting the continuous stirred tank
reactor mixer again, the rotating speed is 27.30-72.296rpm, adding the Artocarpus
heterophyllus Lam, making the critical value of hydrophilic-lipophilic balance of its
reaction solution be 5.58215 - 11.02614, and adjusting the pH to be between 4.818
8.9971, adding the fermentative Trichosporon, and keep the temperature for fermentation
for 51.273 - 91.26 hours.
S5. Starting the agitator in the continuous stirred tank reactor, with the rotating speed
at 24.379-91.421rpm. Adding mango, AS1.487 Acetobacter oxydans, starting the hot pack
heater in the continuous stirred tank reactor, with the temperature in the continuous stirred tank reactor at 4.863 x 101 ~ 9.288 x 1010 C, and keeping the temperature at 51.2730 C.
After that, thePassiflorafoetidaL. juice is added, the hot pack heater in the continuous
stirred tank reactor is started, the temperature in the continuous stirred tank reactor is set to
be 42.863-50.288 °C, the pH is adjusted to be between 4.8937-8.9782, the pressure is
0.24836-0.2543MPa, and the reaction time is 0.417-0.942 hours; After that, the pressure
was reduced to OMPa, and the temperature was reduced to 24.2418 ~ 29.24396 0C, and the
compound fruit vinegar of yellow peach and carrot was obtained.
3. The yellow peach and carrot compound fruit vinegar according to claim 2 is
characterized in that the grain size of the Astragalus propinquus Schischkin is 32.491
42.818 mm.
4. The yellow peach and carrot compound fruit vinegar according to claim 1 is
characterized in the following content:
The compound fruit vinegar is mainly used for the production and application of
compound fruit vinegar containing various fruits:
The fruit vinegar at least comprises two of the following ingredients: Amygdalus
persica, Daucus carota var. sativa Hoffm.,ribes nigrum, Passiflora caerulea L.,
Codonopsis lanceolata Benth.et Hook.f, Oresitrophe rupifraga Bunge, Sechium edule,
Astragalus propinquus Schischkin., Trapa bispinosa Roxb. jucie, Areca catechu L. jar,
ArtocarpusheterophyllusLam., Mangifera indicaL., Fallopiamultiflora (Thunb.) Harald.,
and PassiflorafoetidaL. juice.
The yellow peach carrot compound fruit vinegar is use in combination with a reactive
stabilizer, and the mix mass ratio of the yellow peach carrot compound fruit vinegar to the reactive stabilizer is 453.106-893.797: 1; The reactive stabilizer is one of(1) pectate methyl esterase, (2) pectate lyase and (3) pectate esterase.
-1/2-
Figure 1.
-2/2-
Figure 2.
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| CN114176181A (en) * | 2021-11-20 | 2022-03-15 | 怀化市四宝山生物科技有限公司 | Preparation method of fruit vinegar beverage for deep processing of kiwi fruits |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114176181A (en) * | 2021-11-20 | 2022-03-15 | 怀化市四宝山生物科技有限公司 | Preparation method of fruit vinegar beverage for deep processing of kiwi fruits |
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