CN101773186A - Tomato popsicle and manufacturing method thereof - Google Patents
Tomato popsicle and manufacturing method thereof Download PDFInfo
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- CN101773186A CN101773186A CN200910215202A CN200910215202A CN101773186A CN 101773186 A CN101773186 A CN 101773186A CN 200910215202 A CN200910215202 A CN 200910215202A CN 200910215202 A CN200910215202 A CN 200910215202A CN 101773186 A CN101773186 A CN 101773186A
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Abstract
The invention provides a tomato popsicle and a manufacturing method thereof. The ingredients of the popsicle comprise tomatoes, and the tomatoes account for 10-20% of the total weight of the ingredients. The method comprises the following steps: beating the tomatoes to obtain tomato juice, mixing with other ingredients, pouring into molds, and freezing. In the invention, by using the reasonable formula and proper technique, the tomatoes are made into the popsicles, so the invention provides a novel nutritional popsicle product. The invention solves the problem that the tomato juice and other ingredients of the popsicle can not be mixed uniformly. The tomato popsicle is delicious in mouthfeel, can meet the requirements of consumer on both flavored mouthfeel, nutrition and health, and promotes the development of the popsicle market.
Description
Technical field
The present invention relates to a kind of ice-cream stick and preparation method thereof, specifically be meant a kind of technology that with the tomato is raw material pulping in order to the production ice-cream stick, belong to the frozen manufacture field.
Background technology
Frozen is at selected one of the leisure food of mainly relieving summer heat of hot summer people.
At present, in the frozen of supplying on the market, ice cream and ice cream type freezing beverage are of a great variety, more and more top grade and mouthfeel are good really, but most of ice creams and ice cream are owing to having added too many grease or chocolate and so on, after scorcher is edible, can feel sticky and uncomfortable, can't reach the summer-heat removing effects that clearly quenches one's thirst, and the especially adult taste of suitable general population be actually rare.
And in the market ice-cream stick (ice lolly, ice lolly) type freezing beverage, though more tasty and more refreshing to a certain extent quenching one's thirst, but kind is also few, each businessman is all in packing, seek the new breakthrough point on the local flavor, and on the mouthfeel of ice-cream stick and do not have too many innovation on the essence constituent, cause in the market ice-cream stick except proportion scale, used essence, outside the additive differences such as pigment, almost there is not significant difference, taste is dull, and mouthfeel is relatively poor, and nutritive value is not high, can't cater to the more and more higher requirement that present consumer is proposed the mouthfeel and the nutrient health of food, ice-cream stick market development in recent years is slow.
Therefore, need exploitation new ice-cream stick prescription and associated production technology, enriching the ice-cream stick taste, and improve the product mouthfeel, promote the development in ice-cream stick market.
On the other hand, tomato (Tomato, tomato) is annual vegetables, originates in South America, the equal common cultivated in China various places, and produce more summer and autumn.The content that tomato contains abundant lycopene, carrotene, vitamin C and B family vitamin, especially citrin is the hat of vegetables.Lycopene in the tomato has unique oxidation resistance, can remove free radical, and the protection cell makes DNA and gene exempt from destruction, can stop the canceration process.Vitamin C in the tomato, have promote the production of body fluid to quench thirst, stomach strengthening and digestion promoting, the flat liver of cool blood, clearing heat and detoxicating, the effect that brings high blood pressure down, hypertension, kidney patient are had good supplemental treatment effect.Multivitamin that contains in the tomato and mineral matter element have a protective effect to cardiovascular, can reduce cardiopathic outbreak.The niacin that contains in the tomato can be kept the normal secretion of gastric juice, promotes erythrocytic formation, helps keeping the elasticity and the protection skin of vascular wall.Tomato property is sweet, sour, be slightly cold, and returns liver, stomach, lung channel; Have blood-supplementing blood-nourishing and orectic effect; Many edible tomatoes have anti-aging effects, can make skin keep pale; Edible tomato helps to improve the patient's of frequent generation bleeding gums or subcutaneous hemorrhage symptom, and is also helpful to preventing and treating artery sclerosis, hypertension and coronary heart disease.
At present, existing tomato or tomato juice are used to make ice cream or ice-cream technology report, still, this case the inventor find in practical study, if the tomato juice is added in these frozens, has very sticky sensation when eating these products, clouding, mouthfeel is relatively poor.
Do not see at present the technology report that tomato is used to make tomato popsicle, do not see the Related product listing yet.
Summary of the invention
One object of the present invention is to provide a kind of ice-cream stick with new prescription, to increase the ice-cream stick kind, promotes the ice-cream stick market development.
Another object of the present invention is to provide a kind of is the ice-cream stick that raw material is made with the tomato, makes ice-cream stick have good taste and mouthfeel.
Another object of the present invention is to provide a kind of method of making described tomato popsicle, by rational prescription and appropriate process, other that solve tomato juice and ice-cream stick in the process mix uneven problem between preparing burden, and make prepared ice-cream stick have good quality.
At first, the invention provides a kind of ice-cream stick, comprise tomato in its batching, and the amount of tomato is 10%～20% of an ice-cream stick batching gross weight.
The gross weight of batching described in the present invention is meant all supplementary material weight sums in the ice-cream stick prescription, but does not comprise the weight of ice-cream stick rod.In addition, except that specifying, content described in the present invention and ratio are weight content and ratio.
According to specific embodiments of the present invention, in the ice-cream stick of the present invention, described tomato is earlier to make to add in the ice-cream stick behind the tomato juice (or claiming catsup) through making beating to go again.The preparation method of described tomato juice is: fresh ripe tomato, use the clear water wash clean, making beating.Making beating degree to tomato among the present invention does not have specific (special) requirements, can make the tomato pulp that suitable size is arranged in the tomato juice after the making beating, so that final ice-cream stick product has the sense in kind of better tomato and chews mouthfeel.As preferred version of the present invention, the amount of the tomato pulp of particle diameter more than 5mm should not surpass 10% of tomato juice gross weight in the described tomato juice.According to specific embodiments of the present invention, the bigger tomato skin in the juice after the tomato making beating can be removed, or further remove some seeds.Also can be to soak earlier after fresh tomato is cleaned to scald the peeling processing of pulling an oar again among the present invention.In a specific embodiments of the present invention, can remove by filter some skins and seed in the juice after the making beating, make described tomato juice can pass through 20 mesh sieves.Tomato of the present invention also can add a spot of water in pulping process, prepared tomato juice when ice-cream stick is prepared burden be in juice in the actual content of raw material tomato.
Ice-cream stick of the present invention, owing to contain a large amount of tomato compositions, thereby some nutritive values and health-care efficacy with tomato for example promote the production of body fluid to quench thirst, stomach strengthening and digestion promoting, the flat liver of clearing heat and detoxicating, cool blood, blood-supplementing blood-nourishing and improve a poor appetite etc., the nutritional health function of tomato is combined consumption economies person's health with the salubrious relieving summer-heat function of ice-cream stick.
Ice-cream stick of the present invention is called tomato popsicle again.
In the frozen of existing interpolation Juice, be unlikely in order to make frozen after freezing, be convenient to edible and have hard mouthfeel, can in the process of frozen, congeal usually and control certain expansion rate.Yet this case the inventor find under study for action, for the frozen batching that is added with the tomato juice, can present the state of thickness after it expands, and mouthfeel is sticky, and is very clouding.According to preferred specific embodiments of the present invention, the expansion rate of tomato popsicle of the present invention is 0; That is, tomato popsicle of the present invention is a ice-cream stick that congeals and expand, and it has salubrious mouthfeel.
Because tomato popsicle of the present invention expansions of not congealing in process, the even better quality that mixes for the realization product of unclassified stores is vital in how realizing the tomato juice and ice-cream stick being prepared burden.For this reason, prescription and the processing technology to tomato popsicle optimized among the present invention.
According to specific embodiments of the present invention, in the tomato popsicle of the present invention, total solids content is 20%～30%, total sugar content 15%～25%, acidity is with citrometer 0.3%～0.45% (among the present invention, solid content detects with the air-oven method, and total sugar content detects with Lay mattress Ai Nongshifa, and acidity detects with titration).
According to specific embodiments of the present invention, in the batching of tomato popsicle of the present invention, except that described account for the batching gross weight 10%～20% tomato (can be made into the tomato juice of respective amount), also comprise account for the batching gross weight 0.05%～0.5% stabilizing agent.Preferably, be benchmark with described ice-cream stick batching gross weight, described stabilizing agent comprises 0.1%～0.15% carboxymethyl cellulose, 0.1%～0.15% xanthans and 0.03%～0.08% guar gum.
The kind of total solid, total reducing sugar and stabilizing agent selects to have outstanding contribution with consumption for the tomato juice and the mixing uniformity of other batchings and the good taste of ice-cream stick product in the realization tomato popsicle of the present invention.
According to specific embodiments of the present invention, in the batching of tomato popsicle of the present invention, also comprise some sweet taste material, preferred sweet taste material package is drawn together 10%～15% white granulated sugar, 5%～8% HFCS and 3%～5% starch syrup among the present invention.According to specific embodiments of the present invention, described sweet taste material can further include an amount of sweetener, for example one or more in the sweeteners such as honey element, saccharin sodium, acesulfame potassium, Aspartame.
According to specific embodiments of the present invention, in the batching of tomato popsicle of the present invention, also can comprise an amount of dextrin, the amount of described dextrin is preferably 3%～5%, dextrin be added on the mouthfeel that also can help to regulate ice-cream stick of the present invention when suitably replenishing the ice-cream stick dry.
According to specific embodiments of the present invention, in the batching of tomato popsicle of the present invention, also can comprise an amount of acidity regulator with the acidity of regulating the ice-cream stick material in described scope, described acidity regulator for example can be citric acid and/or malic acid etc., and its consumption is generally 0.15%～0.5% of ice-cream stick batching gross weight.
In the batching of ice-cream stick of the present invention, can also comprise an amount of essence (spices), the amount of described essence is generally 0.1%～0.15% of ice-cream stick batching total amount.
In the batching of ice-cream stick of the present invention, also optionally comprise the additive that an amount of ice-cream stick fields such as pigment are commonly used.
In the batching of ice-cream stick of the present invention, also can comprise an amount of water as required, be 100% to satisfy the sum of respectively preparing burden.
According to a specific embodiment of the present invention, the prescription of ice-cream stick of the present invention comprises: tomato 10%～20%, white granulated sugar 10%～15%, HFCS 5%～8%, starch syrup 3%～5%, dextrin 3%～5%, stabilizing agent 0.05%～0.5% and acidity regulator 0.15%～0.5%, and an amount of water.
According to specific embodiments of the present invention, ice-cream stick of the present invention adds the tomato juice that obtains after the tomato making beating to and mixes in other ingredients mixtures of ice-cream stick and through irritating mould, freezing to make.
The present invention also provides the method for making described tomato popsicle, and this method mainly comprises step:
The tomato making beating is made into the tomato juice;
With other batch mixes except that tomato in the ice-cream stick batching, obtain ingredients mixture;
The tomato juice is added in other ingredients mixtures of ice-cream stick, stir,, make the ice-cream stick product through irritating mould, freezing.
In the method for the described tomato popsicle of making of the present invention, tomato does not pass through boiling, and prepared tomato popsicle product can not produce the boiling flavor of tomato, has fine local flavor, can keep the nutritive value of tomato to greatest extent simultaneously.
In a more particular embodiment of the present invention, the method for making tomato popsicle of the present invention is to carry out according to following operation:
(1) batch mixing (mixing of each batching except that tomato in the prescription):
At first sweet taste material, stabilizing agent etc. and the water of preparing burden are in right amount added the infusion (common infusion temperature is about 70～75 ℃) that heats up in the ingredients pot according to formula ratio; Wherein, the HFCS in the sweet taste material can directly add, and white granulated sugar and stabilizing agent are made solution and then adding earlier after can in advance driedly being mixed and sparing, and the dextrin that selectivity is added, sweetener etc. also add in this step; Dextrin in the prescription adds in this step after can making solution earlier; Essence, pigment etc. normally in that material homogeneous, sterilization and cooling back are added, are avoided the infringement of high temperature to flavor substance; Sweetener class material also joins in sterilization and the cooled feed liquid; Can remove the visible impurity of naked eyes as required after each raw material dissolving; Among the present invention, the acidity (with citrometer) of the feed liquid that preferred control prepares is 0.3%～0.45%;
Homogeneous: the mixed material that contains pleasantly sweet material, stabilizing agent after the infusion is carried out homogeneous, and preferred homogenizing temperature is 75～80 ℃ among the present invention, and homogenization pressure is 18MPa～27MPa;
Sterilization: the sterilization under 85～90 ℃, 15～30s condition of the mixed material behind the homogeneous;
Cooling: the mixed material after the sterilization is cooled to 2～4 ℃ (cooling can be adopted the routine operation of ice-cream stick production field, and it is temperature required for example to adopt frozen water that material is cooled to rapidly); Additives such as the essence in the prescription, pigment can directly join in this cooled material, stir;
(2) tomato making beating is made into tomato juice (below 10 ℃, preferred 2～4 ℃) and adds in the above-mentioned ice-cream stick prescription and except that tomato, in mixed material of each batching, stir, make mix even as far as possible;
(3) irritate mould: mixed tomato popsicle material can be filled in the mould, also material can be kept a period of time at 2～4 ℃ and irritate mould again; Pass through specific ice-cream stick prescription among the present invention, can have more uniform admixture after can making strained tomatoes juice and unclassified stores mixing, even in irritating mold process, do not need to stir between the constituent parts mould and the ice-cream stick in the per unit mould has the quality of comparison uniformity to mixed material, certainly, as preferred version of the present invention, irritate in the mold process and can keep suitable stirring, but should notice that the stirring dynamics can not be too big, avoids entrained air feed liquid;
Can insert rod (inserting chopsticks) according to the routine operation in ice-cream stick field as required after irritating mould;
(4) freeze: adopt the indirect type refrigeration modes, make material be frozen into solid product (frozen solid gets final product), the routine operation according to the ice-cream stick field carries out getting product after the demoulding, the packing afterwards, is lower than in-22 ℃ of freezers in temperature and stores.
Produce the tomato popsicle that obtains according to method of the present invention, every physical and chemical index, sanitary index and organoleptic indicator all meet concerned countries industry standard SB/T 10016-1999.Tomato popsicle of the present invention, unique flavor has salubrious good to eat sour-sweet taste, and frozen solid but mouthfeel is not hard does not have bigger ice slag, ice slush in the product, and local flavor is fine.
Among the present invention, all commercially available acquisition of used each raw material, each material performance meets the correlated quality standard-required.Unspecified step for example all can carry out according to the routine operation in the affiliated field by preliminary treatment and freezing afterwards go frost, the demoulding, the packing etc. of ice-cream stick of supplementary material in the production technology of the present invention, device therefor conventional equipment in field under for example ingredients pot, homogenizer, cooling device, freezing equipment etc. all can adopt is no longer given unnecessary details concrete equipment structure and operation at this in the technology.
In sum, the invention provides a kind of tomato popsicle, increased the ice-cream stick kind, tomato popsicle of the present invention is as the food of relieving summer heat summer, tasty and refreshing quenching one's thirst, and have specific nutritive value, useful health owing to containing certain tomato composition in the ice-cream stick, for example can help promoting the production of body fluid to quench thirst, stomach strengthening and digestion promoting, the flat liver of clearing heat and detoxicating, cool blood, blood-supplementing blood-nourishing and improve a poor appetite etc., be fit to the consumer group of each age group; And, the present invention can solve tomato juice and the uneven problem of ice-cream stick batch mixes, and can make the tomato popsicle of being produced have delicious mouthfeel by reasonably filling a prescription and appropriate process, can take into account the demand of consumer, promote the ice-cream stick market development flavor taste and nutrient health.The present invention also makes nutrition wherein can obtain the longer time preservation for the seasonal vegetable tomato provides a kind of new processing and utilization method, has improved the utilization rate of agricultural byproducts.
The specific embodiment
Below describe technology of the present invention and characteristics in detail by specific embodiment, but these embodiment are not in order to limit protection scope of the present invention.
Embodiment 1
The prescription of the tomato popsicle of present embodiment is: tomato 15%, white granulated sugar 15%, and HFCS 5%, starch syrup 5%, dextrin 4%, CMC (FH9) 0.1%, xanthans 0.1%, guar gum 0.05%, citric acid is about 0.3%, water surplus.The performance of each raw material meets the correlated quality standard-required.
The production method of the tomato popsicle of present embodiment is:
The preparation of tomato juice: the tomato of fresh maturation is used the clear water wash clean, putting into 96～98 ℃ of hot water soaked boiling hot 20～40 seconds, take out then under vacuum 80～90.7KPa, 10～15s condition and remove the peel with skinning machine, break into juice (no granularity is greater than the tomato pulp of 2mm in the juice) with pulverizer then, standby;
Batch mixing: with white granulated sugar, stabilizing agent dried be mixed even, separate with an amount of batching is water-soluble, and remove by filter the visible impurity of naked eyes, add in the ingredients pot then, and the adding HFCS, add dissolving in advance good starch syrup and dextrin solution, 75 ℃ of left and right sides infusions, and add surplus batching water as required, stir; Carry out homogeneous afterwards, homogenizing temperature is 80 ℃, and homogenization pressure is 22MPa; Mixed material behind the homogeneous carries out 85 ℃, 30s sterilization; Mixed material after the sterilization adopts the frozen water refrigeration to be cooled to 2～4 ℃ rapidly, regulates acidity to 0.3% with citric acid;
Tomato making beating is made into tomato juice (below 10 ℃, preferred 2～4 ℃) adds in the above-mentioned ice-cream stick prescription and except that tomato, in mixed material of each batching, stir, make mix even as far as possible;
Utilize bottle placer that the said mixture material is filled in the mould, 0～4 ℃ of can temperature; In the pouring process of mould, agitation as appropriate in addition guarantees the uniformity of material filling at material;
Utilize stick inserting machine that waddy is inserted ice lolly central authorities, insert straight;
Freeze: adopt indirect type refrigeration modes (brine temp is lower than-28 ℃) to make material be frozen into solid product after inserting chopsticks, the demoulding afterwards, packing get product, and are lower than in-22 ℃ of freezers in temperature and store.
The ice-cream stick product of present embodiment, total solids content about 27.7%, total sugar content is about 21.1%, and acidity is about 0.35%, frozen solid but not hard (mouthfeel is felt like jelly, sting food easily), do not have bigger ice slag, ice slush in the product, have salubrious good to eat sour-sweet taste, do not have sticky mouthfeel, no tomato boiling flavor, local flavor is fine; And this ice-cream stick product appearance is observed mixing of materials uniformity, each position mouthfeel uniformity.
Embodiment 2
The prescription of the tomato popsicle of present embodiment is: tomato 18%, white granulated sugar 10%, HFCS 8%, starch syrup 3%, dextrin 5%, CMC (FH9) 0.1%, honey element 0.01%, xanthans 0.15%, guar gum 0.03%, citric acid about 0.15%, malic acid is about 0.1%, water surplus.The performance of each raw material meets the correlated quality standard-required.
The production method of the tomato popsicle of present embodiment is substantially with embodiment 1.
The ice-cream stick product of present embodiment, total solids content about 23.4%, total sugar content is about 18.2%, and acidity is about 0.38%, frozen solid but mouthfeel is not hard, sting food easily, do not have bigger ice slag, ice slush in the product, have salubrious good to eat sour-sweet taste, do not have sticky mouthfeel, no tomato boiling flavor, local flavor is fine; And this ice-cream stick product appearance is observed mixing of materials uniformity, each position mouthfeel uniformity.
Embodiment 3
The prescription of the tomato popsicle of present embodiment is: tomato 12%, white granulated sugar 10%, HFCS 8%, starch syrup 5%, dextrin 5%, CMC (FH9) 0.12%, xanthans 0.10%, guar gum 0.06%, malic acid is about 0.3%, essence 0.1%, water surplus.The performance of each raw material meets the correlated quality standard-required.
The production method of the tomato popsicle of present embodiment is substantially with embodiment 1.
The ice-cream stick product of present embodiment, total solids content about 23.1%, total sugar content is about 18.8%, and acidity is about 0.42%, frozen solid but mouthfeel is not hard, sting food easily, do not have bigger ice slag, ice slush in the product, have salubrious good to eat sour-sweet taste, do not have sticky mouthfeel, no tomato boiling flavor, local flavor is fine; And this ice-cream stick product appearance is observed mixing of materials uniformity, each position mouthfeel uniformity.
Comparative Examples 1
The prescription of the tomato popsicle of this Comparative Examples 1 is: tomato 12%, white granulated sugar 10%, and HFCS 8%, starch syrup 5%, dextrin 5%, guar gum 0.3%, citric acid is about 0.3%, essence 0.1%, water surplus.The production method of this tomato popsicle is substantially with embodiment 1.The ice-cream stick product of this Comparative Examples, outward appearance observation mixing of materials is inhomogeneous, and the position mouthfeel that has during trial test is clamminess, and is clouding, and there are bigger ice slag, ice slush in the position that has.
Comparative Examples 2
The prescription of the tomato popsicle of this Comparative Examples 2 is: tomato 12%, white granulated sugar 10%, and HFCS 8%, starch syrup 5%, dextrin 5%, carragheen 0.5%, citric acid is about 0.3%, essence 0.1%, water surplus.The production method of this tomato popsicle is substantially with embodiment 1.The ice-cream stick product of this Comparative Examples, outward appearance observation mixing of materials is inhomogeneous, and the position mouthfeel that has during trial test is clamminess, and is clouding, and there are bigger ice slag, ice slush in the position that has.
Claims (9)
1. a tomato popsicle comprises tomato in its batching, and the amount of tomato is 10%～20% of an ice-cream stick batching gross weight.
2. ice-cream stick according to claim 1, the total solids content of this ice-cream stick are 20%～30%, total sugar content 15%～25%, and acidity is with citrometer 0.3%～0.45%.
3. ice-cream stick according to claim 1 also comprises the stabilizing agent that accounts for batching gross weight 0.05%～0.5% in its batching.
4. ice-cream stick according to claim 3 is a benchmark with this ice-cream stick batching gross weight, and described stabilizing agent comprises 0.1%～0.15% carboxymethyl cellulose, 0.1%～0.15% xanthans and 0.03%～0.08% guar gum.
5. ice-cream stick according to claim 1 also comprises 10%～15% white granulated sugar, 5%～8% HFCS, 3%～5% starch syrup in its batching.
6. ice-cream stick according to claim 1, its batching comprises:
Tomato 10%～20%, white granulated sugar 10%～15%, HFCS 5%～8%, starch syrup 3%～5%, dextrin 3%～5%, stabilizing agent 0.05%～0.5% and acidity regulator 0.15%～0.5%.
7. ice-cream stick according to claim 1, the expansion rate of this ice-cream stick are 0.
8. ice-cream stick according to claim 1, this ice-cream stick add the tomato juice that obtains after the tomato making beating to and mix in other ingredients mixtures of ice-cream stick and through irritating mould, freezing to make.
9. method of making each described ice-cream stick of claim 1～8, the method comprising the steps of:
The tomato making beating is made into the tomato juice;
With other batch mixes except that tomato in the ice-cream stick batching, obtain ingredients mixture;
The tomato juice is added in other ingredients mixtures of ice-cream stick, stir,, make the ice-cream stick product through irritating mould, freezing.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524506A (en) * | 2011-12-16 | 2012-07-04 | 内蒙古伊利实业集团股份有限公司 | Grass jelly-containing ice lolly and preparation method thereof |
| CN103583786A (en) * | 2013-10-24 | 2014-02-19 | 王家强 | Orange juice ice sucker and preparation method thereof |
| CN103652268A (en) * | 2012-08-31 | 2014-03-26 | 黄馨莹 | Frozen drink containing carrot granules and preparation method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101336672B (en) * | 2008-08-11 | 2011-02-02 | 内蒙古伊利实业集团股份有限公司 | Seabuckthorn frozen stick and production method thereof |
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2009
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524506A (en) * | 2011-12-16 | 2012-07-04 | 内蒙古伊利实业集团股份有限公司 | Grass jelly-containing ice lolly and preparation method thereof |
| CN102524506B (en) * | 2011-12-16 | 2013-06-05 | 内蒙古伊利实业集团股份有限公司 | Grass jelly-containing ice lolly and preparation method thereof |
| CN103652268A (en) * | 2012-08-31 | 2014-03-26 | 黄馨莹 | Frozen drink containing carrot granules and preparation method thereof |
| CN103583786A (en) * | 2013-10-24 | 2014-02-19 | 王家强 | Orange juice ice sucker and preparation method thereof |
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| CN101773186B (en) | 2012-11-07 |
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