CN101469305A - Medlar fruit vinegar and preparation thereof - Google Patents
Medlar fruit vinegar and preparation thereof Download PDFInfo
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Abstract
The invention relates to the technical field of health-care drink, in particular to medlar fruit vinegar and a preparation method thereof. The preparation method adopts the technical proposal that the medlar fruit vinegar is prepared by the preparation method which comprises the following steps: firstly, material preparation; secondly, primary fermentation: a, yeast activation and inoculation, namely inoculating high-activity wine yeast into 6 to 8 percent sucrose solution at a temperature of 35 DEG C for activation according to the inoculum size of between 0.4 and 0.6 g/L, and adding the mixture into a fermenter after activating for 30 to 40 minutes; and b, fermentation; thirdly, secondary fermentation: a, mixing bran and rice hull after sterilization into a stock solution and fruit slag, preparing a vinegar base, and inoculating the vinegar base into an acetic bacteria culture solution; and b, performing fermentation to obtain raw juice; and fourthly, preparation of finished products. The medlar fruit vinegar has the advantages of good mouthfeel, stable properties and high survival rate of bioactive compositions, and the finished products of the medlar fruit vinegar have natural color and luster, full-bodied fragrance, acid, brisk and soft taste, rich nutrition, good health-care effect and vast crowd suitable for drinking the medlar fruit vinegar.
Description
Technical field:
The present invention relates to the health promoting beverage technical field, be specifically related to a kind of medlar fruit vinegar and preparation method thereof.
Technical background:
Wolfberry fruit is the traditional rare traditional Chinese medicine of China, but also is one of Chinese medicinal materials of the first batch of medicine-food two-purpose of announcing of China.The nutritive ingredient of wolfberry fruit is abundant, contains nutritive substances such as protein, fat, food fibre, trimethyl-glycine, lycium barbarum polysaccharide, carotene and multivitamin, calcium, phosphorus, iron, selenium.Medical research shows that wolfberry fruit can strengthen the immunizing power of human body significantly, antitumor, anti-aging, enhancing human body hematopoietic function; The traditional Chinese medical science thinks that wolfberry fruit has the kidney tonifying nourishing the liver, moistening lung plurality of health care functions such as make eye bright.
In recent years, many researchs having been carried out in the deep processing of wolfberry fruit both at home and abroad, wherein is to adopt infusion method mostly, it promptly is the wine base with liquor, make high wine by steps such as Chinese medicinal materialss such as wolfberry fruit are soaked, blend allotment, its suitable crowd that drinks is limited, and utilization and extention is limited.And wolfberry fruit all is and other starting material compatibility uses, and can not demonstrate fully the nutritive value of self, causes waste.
Summary of the invention:
The present invention will provide a kind of medlar fruit vinegar, with the idiotrophic value of abundant excavation matrimony vine.
Technical scheme of the present invention is: a kind of medlar fruit vinegar, make by following preparation method, and this method comprises the steps: successively
One, get the raw materials ready:
(1) choosing fruit, cleaning:
(2) degraded: with wolfberry fruit with and the fragmentation of interior wolfberry fruit seed, add 0.2～0.5% polygalacturonase and carry out degradation treatment;
(3) preparation of Sucus Lycii: add the sulfurous gas of 50mg/L～100mg/L in the Sucus Lycii behind enzyme liberating immediately, add the purified water of 1～3 times of amount of wolfberry fruit quality of medicinal material again in Sucus Lycii, regulating pol is 15%～20%;
Two, one time fermentation:
(1) activated yeast and access: is that 0.4～0.6g/L is linked in 35 ℃ 6～8% the sucrose solution and activates with the high reactivity wine yeast by inoculum size, activate about 30～40 minutes after, be added in the fermentor tank;
(2) fermentation: Sucus Lycii is added in the fermentor tank, and after stirring, sealing is fermented it, and controlled temperature is at 25～30 ℃, need stir every day 2 times～3 times, the product temperature of making is no more than 30 ℃, ferments after 5～8 days, measure the fermented liquid pol, when pol no longer changes, filter stoste and pomace;
Three, Secondary Fermentation:
(1) spice, inoculation: wheat bran, rice husk after in stoste and pomace, admixing sterilization, make the alcohol volume fraction and be 6%～8% vinegar base, insert 4～6% acetic bacteria nutrient solution, turn evenly, Secondary Fermentation, the moisture content of raw material is controlled at about 50～60%;
(2) fermentation: the control room temperature is 30 ℃～35 ℃, and 32 ℃～37 ℃ of product temperature are no more than 37 ℃, and behind 12 days～15 days acetic fermentation, the product temperature begins to descend, and answers the acetic acid content in sampling and measuring vinegar unstrained spirits every day, records and gets Normal juice when acetic acid content no longer raises;
Four, finished product preparation:
(1) vinegar is drenched in after-ripening: add 1.0%～1.5% the salt unstrained spirits that salts down in the Normal juice, after-ripening can be drenched vinegar in 2 days～3 days;
(2) down glue clarification, filter: just drenched glue clarification under the Normal juice that, filter clarifying Wolfberry fruit health fruit vinegar;
(3) allotment, filtration, can;
(4) sterilization, cooling.
A kind of preparation method of medlar fruit vinegar comprises the steps: successively
One, get the raw materials ready:
(1) choosing fruit, cleaning:
(2) degraded: with wolfberry fruit with and the fragmentation of interior wolfberry fruit seed, add 0.2～0.5% polygalacturonase and carry out degradation treatment;
(3) preparation of Sucus Lycii: add the sulfurous gas of 50mg/L～100mg/L in the Sucus Lycii behind enzyme liberating immediately, add the purified water of 1～3 times of amount of wolfberry fruit quality of medicinal material again in Sucus Lycii, regulating pol is 15%～20%;
Two, one time fermentation:
(1) activated yeast and access: is that 0.4～0.6g/L is linked in 35 ℃ 6～8% the sucrose solution and activates with the high reactivity wine yeast by inoculum size, activate about 30～40 minutes after, be added in the fermentor tank;
(2) fermentation: Sucus Lycii is added in the fermentor tank, and after stirring, sealing is fermented it, and controlled temperature is at 25～30 ℃, need stir every day 2 times～3 times, the product temperature of making is no more than 30 ℃, ferments after 5～8 days, measure the fermented liquid pol, when pol no longer changes, filter stoste and pomace;
Three, Secondary Fermentation:
(1) spice, inoculation: wheat bran, rice husk after in stoste and pomace, admixing sterilization, make the alcohol volume fraction and be 6%～8% vinegar base, insert 4～6% acetic bacteria nutrient solution, turn evenly, Secondary Fermentation, the moisture content of raw material is controlled at about 50～60%;
(2) fermentation: the control room temperature is 30 ℃～35 ℃, and 32 ℃～37 ℃ of product temperature are no more than 37 ℃, and behind 12 days～15 days acetic fermentation, the product temperature begins to descend, and answers the acetic acid content in sampling and measuring vinegar unstrained spirits every day, records and gets Normal juice when acetic acid content no longer raises;
Four, finished product preparation:
(1) vinegar is drenched in after-ripening: add 1.0%～1.5% the salt unstrained spirits that salts down in the Normal juice, after-ripening can be drenched vinegar in 2 days～3 days;
(2) down glue clarification, filter: just drenched glue clarification under the Normal juice that, filter clarifying Wolfberry fruit health fruit vinegar;
(3) allotment, filtration, can;
(4) sterilization, cooling.
In the above-mentioned steps four, allotment is to allocate in the adding drink Normal juice such as honey, sucrose, compound stablizer, essence, spices and purified water.
The present invention adopts modern biofermentation technique, the matrimony vine fruit vinegar that this method is produced has that mouthfeel is good, stable in properties and the high advantage of bioactive ingredients storage rate, its finished product color and luster is natural, the smell of fruits is very sweet, taste acid is refreshing soft, nutritious, and the suitable crowd that drinks is very wide.In treating processes, only do not consider the effective constituent of wolfberry fruit pulp, find simultaneously the nutritive value of wolfberry fruit seed after deliberation, especially it has been carried out break process, in treating processes, just can make full use of its resource, therefore this product is nutritious, good health care effect.Whole technology is workable, and for the utilization rate of active components height of wolfberry fruit, conservation amplifies production easily, so the low cost of manufacture of product, is easy to be accepted by market.
Embodiment:
Embodiment 1:
A kind of medlar fruit vinegar is made by following preparation method, and this method comprises the steps: successively
One, get the raw materials ready:
(1) choosing fruit, cleaning: after gathering fresh wolfberry fruit, remove impurity such as miscellaneous carpopodium, particle through sorting, the method for employing spray washing is removed dust and other impurity on the wolfberry fruit, pulls draining out.
(2) broken, degraded: with wolfberry fruit and interior wolfberry fruit seed fragmentation thereof, add 0.3% polygalacturonase with stamp mill or historrhexis's machine in the wolfberry fruit after the fragmentation, in treater, carry out degradation treatment, improve the crushing juice rate of wolfberry fruit.
(3) preparation of Sucus Lycii: the sulfurous gas that should add 100mg/L in the Sucus Lycii behind enzyme liberating immediately suppresses assorted bacterium breeding and prevents oxidation, the purified water of quality such as adding and wolfberry fruit quality of medicinal material in Sucus Lycii adds white sugar then and regulates pol 15% again.
Two, one time fermentation:
(1) activated yeast and access: is that 0.4g/L is linked in 35 ℃ 8% the sucrose solution and activates with the high reactivity wine yeast by inoculum size, activate about 30 minutes after, be added in the fermentor tank;
(2) fermentation: Sucus Lycii is added in the fermentor tank, and after stirring, sealing is fermented it, and controlled temperature is at 25～30 ℃, need stir every day 3 times, the product temperature of making is no more than 30 ℃, ferments after 5 days, measure the fermented liquid pol, when pol no longer changes, filter stoste and pomace;
Three, Secondary Fermentation:
(1) spice, inoculation: wheat bran, rice husk after in stoste and pomace, admixing sterilization, make the alcohol volume fraction and be 8% vinegar base, insert 4% acetic bacteria nutrient solution, turn evenly, Secondary Fermentation, the moisture content of raw material is controlled at about 50～60%;
(2) fermentation: the control room temperature is 30 ℃～35 ℃, and 32 ℃～37 ℃ of product temperature are no more than 37 ℃, and behind 12 days acetic fermentation, the product temperature begins to descend, and answers the acetic acid content in sampling and measuring vinegar unstrained spirits every day, records and gets Normal juice when acetic acid content no longer raises;
Four, finished product preparation:
(1) vinegar is drenched in after-ripening: add 1.5% the salt unstrained spirits that salts down in the Normal juice, after-ripening can be drenched vinegar in 2 days;
(2) glue clarification down, filtration: just having drenched the medlar fruit vinegar that contains materials such as pectin, can cause the product instability, influences the fruit vinegar organoleptic quality, and glue clarification is down used the filter coarse filtration 2 times again, can obtain clarifying Wolfberry fruit health fruit vinegar.
(3) allotment, filtration, can: add honey, 5% sucrose, 0.01% veltol plus, 0.03% essence, 3 times of amount purified water of 0.5% during allotment, deployed wolfberry fruit vinegar drink is carried out coarse filtration and smart filter, can, exhaust, seal.
(4) sterilization, cooling: the product after the bottling adopts instantaneous sterilizing or temperature sterilization to handle, and can obtain Wolfberry fruit health vinegar drink.
Embodiment 2:
A kind of medlar fruit vinegar is made by following preparation method, and this method comprises the steps: successively
One, get the raw materials ready:
(1) choosing fruit, cleaning: with embodiment 1;
(2) broken, degraded: with stamp mill or historrhexis's machine with wolfberry fruit and interior wolfberry fruit seed fragmentation thereof,, add 0.5% polygalacturonase in the wolfberry fruit after the fragmentation, in treater, carry out degradation treatment, improve the crushing juice rate of wolfberry fruit.
(3) preparation of Sucus Lycii: should add the sulfurous gas of 50mg/L in the Sucus Lycii behind enzyme liberating immediately, in Sucus Lycii, add the purified water of 3 times of amounts of wolfberry fruit medicinal material amount again, add white sugar then and regulate the mash pol 18%.
Two, one time fermentation:
(1) activated yeast and access: is that 0.6g/L is linked in 35 ℃ 6% the sucrose solution and activates with the high reactivity wine yeast by inoculum size, activate about 40 minutes after, be added in the fermentor tank;
(2) fermentation: Sucus Lycii is added in the fermentor tank, and after stirring, sealing is fermented it, and controlled temperature is at 25～30 ℃, need stir every day 2 times, the product temperature of making is no more than 30 ℃, ferments after 8 days, measure the fermented liquid pol, when pol no longer changes, filter stoste and pomace;
Three, Secondary Fermentation:
(1) spice, inoculation: wheat bran, rice husk after in stoste and pomace, admixing sterilization, make the alcohol volume fraction and be 6% vinegar base, insert 5% acetic bacteria nutrient solution, turn evenly, Secondary Fermentation, the moisture content of raw material is controlled at about 50～60%;
(2) fermentation: the control room temperature is 30 ℃～35 ℃, and 32 ℃～37 ℃ of product temperature are no more than 37 ℃, and behind 15 days acetic fermentation, the product temperature begins to descend, and answers the acetic acid content in sampling and measuring vinegar unstrained spirits every day, records and gets Normal juice when acetic acid content no longer raises;
Four, finished product preparation:
(1) vinegar is drenched in after-ripening: add 1.0% the salt unstrained spirits that salts down in the Normal juice, after-ripening can be drenched vinegar in 3 days;
(2) glue clarification down, filtration: just having drenched the medlar fruit vinegar that contains materials such as pectin, can cause the product instability, influences the fruit vinegar organoleptic quality, and glue clarification is down used the filter coarse filtration 2 times again, can obtain clarifying Wolfberry fruit health fruit vinegar.
(3) allotment, filtration, can: the honey of adding 0.8%, 2% sucrose, 0.05% acesulfame-K, 0.007% veltol plus, 0.04% essence, 2.5 times of amount purified water during allotment, deployed wolfberry fruit vinegar drink is carried out coarse filtration and smart filter, can, exhaust, seal.
(4) sterilization, cooling: the product after the bottling adopts instantaneous sterilizing or temperature sterilization to handle, and can obtain Wolfberry fruit health vinegar drink.
Embodiment 3:
A kind of medlar fruit vinegar is made by following preparation method, and this method comprises the steps: successively
One, gets the raw materials ready: with embodiment 1;
Two, one time fermentation:
(1) activated yeast and access: is that 0.5g/L is linked in 35 ℃ 7% the sucrose solution and activates with the high reactivity wine yeast by inoculum size, activate about 35 minutes after, be added in the fermentor tank;
(2) fermentation: Sucus Lycii is added in the fermentor tank, and after stirring, sealing is fermented it, and controlled temperature is at 25～30 ℃, need stir every day 3 times, the product temperature of making is no more than 30 ℃, ferments after 6 days, measure the fermented liquid pol, when pol no longer changes, filter stoste and pomace;
Three, Secondary Fermentation:
(1) spice, inoculation: wheat bran, rice husk after in stoste and pomace, admixing sterilization, make the alcohol volume fraction and be 7% vinegar base, insert 6% acetic bacteria nutrient solution, turn evenly, Secondary Fermentation, the moisture content of raw material is controlled at about 50～60%;
(2) fermentation: the control room temperature is 30 ℃～35 ℃, and 32 ℃～37 ℃ of product temperature are no more than 37 ℃, and behind 15 days acetic fermentation, the product temperature begins to descend, and answers the acetic acid content in sampling and measuring vinegar unstrained spirits every day, records and gets Normal juice when acetic acid content no longer raises;
Four, finished product preparation: the honey of adding 1%, 4% sucrose, 0.02% veltol plus, 2 times of amount purified water during allotment, other is with embodiment 2.
Claims (3)
1, a kind of medlar fruit vinegar is made by following preparation method, and this method comprises the steps: successively
One, get the raw materials ready: (1) choosing fruit, cleaning:
(2) degraded: with wolfberry fruit with and the fragmentation of interior wolfberry fruit seed, add 0.2～0.5% polygalacturonase and carry out degradation treatment;
(3) preparation of Sucus Lycii: add the sulfurous gas of 50mg/L～100mg/L in the Sucus Lycii behind enzyme liberating immediately, add the purified water of 1～3 times of amount of wolfberry fruit quality of medicinal material again in Sucus Lycii, regulating pol is 15%～20%;
Two, one time fermentation:
(1) activated yeast and access: is that 0.4～0.6g/L is linked in 35 ℃ 6～8% the sucrose solution and activates with the high reactivity wine yeast by inoculum size, activate about 30～40 minutes after, be added in the fermentor tank;
(2) fermentation: structure matrimony vine juice is added in the fermentor tank, and after stirring, sealing is fermented it, and controlled temperature is at 25～30 ℃, need stir every day 2 times～3 times, the product temperature of making is no more than 30 ℃, ferments after 5～8 days, measure the fermented liquid pol, when pol no longer changes, filter stoste and pomace;
Three, Secondary Fermentation:
(1) spice, inoculation: wheat bran, rice husk after in stoste and pomace, admixing sterilization, make the alcohol volume fraction and be 6%～8% vinegar base, insert 4～6% acetic bacteria nutrient solution, turn evenly, Secondary Fermentation, the moisture content of raw material is controlled at about 50～60%;
(2) fermentation: the control room temperature is 30 ℃～35 ℃, and 32 ℃～37 ℃ of product temperature are no more than 37 ℃, and behind 12 days～15 days acetic fermentation, the product temperature begins to descend, and answers the acetic acid content in sampling and measuring vinegar unstrained spirits every day, records and gets Normal juice when acetic acid content no longer raises;
Four, finished product preparation:
(1) vinegar is drenched in after-ripening: add 1.0%～1.5% the salt unstrained spirits that salts down in the Normal juice, after-ripening can be drenched vinegar in 2 days～3 days;
(2) down glue clarification, filter: just drenched glue clarification under the Normal juice that, filter clarifying Wolfberry fruit health fruit vinegar;
(3) allotment, filtration, can;
(4) sterilization, cooling.
2, the preparation method of a kind of medlar fruit vinegar as claimed in claim 1 is characterized in that: comprise the steps successively
One, get the raw materials ready: (1) choosing fruit, cleaning:
(2) degraded: with wolfberry fruit with and the fragmentation of interior wolfberry fruit seed, add 0.2～0.5% polygalacturonase and carry out degradation treatment;
(3) preparation of Sucus Lycii: add the sulfurous gas of 50mg/L～100mg/L in the Sucus Lycii behind enzyme liberating immediately, add the purified water of 1～3 times of amount of wolfberry fruit quality of medicinal material again in Sucus Lycii, regulating pol is 15%～20%;
Two, one time fermentation:
(1) activated yeast and access: is that 0.4～0.6g/L is linked in 35 ℃ 6～8% the sucrose solution and activates with the high reactivity wine yeast by inoculum size, activate about 30～40 minutes after, be added in the fermentor tank;
(2) fermentation: Sucus Lycii is added in the fermentor tank, and after stirring, sealing is fermented it, and controlled temperature is at 25～30 ℃, need stir every day 2 times～3 times, the product temperature of making is no more than 30 ℃, ferments after 5～8 days, measure the fermented liquid pol, when pol no longer changes, filter stoste and pomace;
Three, Secondary Fermentation:
(1) spice, inoculation: wheat bran, rice husk after in stoste and pomace, admixing sterilization, make the alcohol volume fraction and be 6%～8% vinegar base, insert 4～6% acetic bacteria nutrient solution, turn evenly, Secondary Fermentation, the moisture content of raw material is controlled at about 50～60%;
(2) fermentation: the control room temperature is 30 ℃～35 ℃, and 32 ℃～37 ℃ of product temperature are no more than 37 ℃, and behind 12 days～15 days acetic fermentation, the product temperature begins to descend, and answers the acetic acid content in sampling and measuring vinegar unstrained spirits every day, records and gets Normal juice when acetic acid content no longer raises;
Four, finished product preparation:
(1) vinegar is drenched in after-ripening: add 1.0%～1.5% the salt unstrained spirits that salts down in the Normal juice, after-ripening can be drenched vinegar in 2 days～3 days;
(2) down glue clarification, filter: just drenched glue clarification under the Normal juice that, filter clarifying Wolfberry fruit health fruit vinegar;
(3) allotment, filtration, can;
(4) sterilization, cooling.
3, the preparation method of a kind of medlar fruit vinegar as claimed in claim 2 is characterized in that: the allotment of step 4 is that honey, sucrose, compound stablizer, essence, spices and purified water etc. are added in the drink Normal juice.Spices and purified water etc. add in the drink Normal juice.
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| Application Number | Priority Date | Filing Date | Title |
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| CNA200710306507XA CN101469305A (en) | 2007-12-28 | 2007-12-28 | Medlar fruit vinegar and preparation thereof |
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| CNA200710306507XA CN101469305A (en) | 2007-12-28 | 2007-12-28 | Medlar fruit vinegar and preparation thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102373142A (en) * | 2010-08-25 | 2012-03-14 | 镇江市恒康调味品厂 | Postmaturation process for brewing fermentation substrate of edible vinegar |
| CN103865746A (en) * | 2014-02-19 | 2014-06-18 | 孙钰家 | Preparation method of cynomorium songaricum and medlar vinegar |
| CN103981076A (en) * | 2014-05-29 | 2014-08-13 | 李嘉 | Mangosteen health-care fruit vinegar and preparation method thereof |
| CN104273625A (en) * | 2014-10-09 | 2015-01-14 | 青岛嘉瑞生物技术有限公司 | Medlar-milk vinegar health beverage |
| CN105199936A (en) * | 2015-09-30 | 2015-12-30 | 安徽韵沣农业发展有限公司 | Processing technique of mulberry fruit vinegar |
| CN107686806A (en) * | 2017-10-10 | 2018-02-13 | 中国科学院西北高原生物研究所 | A kind of brewing method of wolfberry fruit vinegar |
| CN108707532A (en) * | 2018-07-20 | 2018-10-26 | 三原县甘露池醋厂 | A kind of apple vinegar and preparation method thereof |
| CN108707531A (en) * | 2018-07-20 | 2018-10-26 | 三原县甘露池醋厂 | A kind of honey vinegar and preparation method thereof |
| CN109266509A (en) * | 2018-11-30 | 2019-01-25 | 江苏恒顺醋业股份有限公司 | The preparation method of compound pulp, fruit vinegar, vinegar powder |
| CN114009638A (en) * | 2021-11-03 | 2022-02-08 | 江苏食品药品职业技术学院 | Micro-fermented wolfberry fruit and hawthorn fruit beverage and preparation method thereof |
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2007
- 2007-12-28 CN CNA200710306507XA patent/CN101469305A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102373142A (en) * | 2010-08-25 | 2012-03-14 | 镇江市恒康调味品厂 | Postmaturation process for brewing fermentation substrate of edible vinegar |
| CN103865746A (en) * | 2014-02-19 | 2014-06-18 | 孙钰家 | Preparation method of cynomorium songaricum and medlar vinegar |
| CN103981076A (en) * | 2014-05-29 | 2014-08-13 | 李嘉 | Mangosteen health-care fruit vinegar and preparation method thereof |
| CN103981076B (en) * | 2014-05-29 | 2016-03-23 | 桂林融通科技有限公司 | A kind of mangosteen Health-care fruit vinegar and preparation method thereof |
| CN104273625A (en) * | 2014-10-09 | 2015-01-14 | 青岛嘉瑞生物技术有限公司 | Medlar-milk vinegar health beverage |
| CN104273625B (en) * | 2014-10-09 | 2016-03-09 | 青岛嘉瑞生物技术有限公司 | A kind of Chinese wolfberry fruit milk vinegar health drink |
| CN105199936A (en) * | 2015-09-30 | 2015-12-30 | 安徽韵沣农业发展有限公司 | Processing technique of mulberry fruit vinegar |
| CN107686806A (en) * | 2017-10-10 | 2018-02-13 | 中国科学院西北高原生物研究所 | A kind of brewing method of wolfberry fruit vinegar |
| CN108707532A (en) * | 2018-07-20 | 2018-10-26 | 三原县甘露池醋厂 | A kind of apple vinegar and preparation method thereof |
| CN108707531A (en) * | 2018-07-20 | 2018-10-26 | 三原县甘露池醋厂 | A kind of honey vinegar and preparation method thereof |
| CN109266509A (en) * | 2018-11-30 | 2019-01-25 | 江苏恒顺醋业股份有限公司 | The preparation method of compound pulp, fruit vinegar, vinegar powder |
| CN114009638A (en) * | 2021-11-03 | 2022-02-08 | 江苏食品药品职业技术学院 | Micro-fermented wolfberry fruit and hawthorn fruit beverage and preparation method thereof |
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