CN101935608A - Sea cucumber nutritional health wine and preparation method thereof - Google Patents
Sea cucumber nutritional health wine and preparation method thereof Download PDFInfo
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Abstract
The invention provides sea cucumber nutritional health wine and a preparation method thereof. The preparation method comprises the following steps: cleaning sea cucumber and then placing into a closed container, adding water and heating at the temperature of 50-115 DEG C for 10-180 minutes; taking out the sea cucumber, adding water for soaking for 1-5 days, and changing water for 1-5 times per day until water is clear and colorless; drying and nano-crushing the sea cucumber until the average particle size reaches 100-300nm, and then carrying out enzymolysis treatment; taking enzymolysis supernatant, adding 0.1-10.0% of soluble calcium salt to the supernatant, precipitating with ethanol after being fully dissolved, taking the supernatant alcohol solution, and drying to obtain an additive of the solid sea cucumber nutritional health wine; and finally adding 0.1-10wt% of the additive of the sea cucumber health wine to Chinese spirits at 38-65 degrees (v/v). The obtained product is golden yellow or reddish brown and contains 0.06-8.00% of sea cucumber protein, 0.01-1.00% of sea cucumber polysaccharide and 0.01-1.00% of calcium; and the product has no sea cucumber odor and has unique fresh taste of the sea cucumber protein.
Description
Technical field
The invention belongs to the pharmaceutical product field that derives from sea cucumber, particularly sea cucumber wine and preparation method thereof.
Background technology
In recent years, China white wine is developing to " low, nutritious white spirit " always.Just high wine transforms to low alcohol, and no nutriment wine transforms to nutritional type wine.So-called nutritious white spirit is the wine base with liquor exactly, has kept the feature of traditional liquor on the local flavor substantially, the liquor that has nutritive health-care character again.
Nutritious white spirit is different because of manufacturer and kind to the nutrition and health care type of human body, and its method for processing and its prescription are closely bound up.But from present China nutritious white spirit market, quality product is very different.Then portioned product is named as nutritious white spirit, a notion only, and in fact since technology processing and additive problem and deposit, often do not reach the specific requirement of this series products.So just influence and lost the consumption market credit worthiness.The employed substance of general nutritious white spirit be the raw product (medicine materical crude slice) of herbal medicine through simply soaking, leach liquor has been added in this series products has gone.Because its effective wagon function divides content few, add its color and luster and the local flavor problem addition that directly influenced it like this, cause this series products often not reach its intended purposes.
Sea cucumber is a traditional nourishing food of China, and nutrition of sea cucumber and nourishing are worth is also constantly excavated and develop.It is the most precious and to be different from other biological composition be exactly to have the protein of strong blood nourishing function and the sea cucumber polysaccharide of multiple functionally active that the sea cucumber body contains, certainly, saponin in the sea cucumber also is an important function composition, but comparatively speaking, the content of sea cucumber saponin is trace extremely, and there is certain difficulty in the exploitation of carrying out other healthcare product as the function additive.Therefore albumen and these content of polysaccharide of making good use of sea cucumber are bigger, and the significant composition of effect is an important channel that rationally utilizes sea cucumber development of resources product.
The contained polysaccharide of sea cucumber, structure is special, all peculiar by sea cucumber, the height of its content in tissue and the degree of polysaccharide are big very rare in animal based food resource, are referred to as " rich negatively charged ion food ", it is important health-care hospital functional food, in recent years, the pharmacological research to sea cucumber polysaccharide confirms that it has multiple drug effect both at home and abroad, as the growth and the transfer of antagonism kinds of tumors, improve body immunity, have multiple effects such as anti-freezing antithrombotic.
Sea cucumber is the nourishing food that a kind of masses generally acknowledge, at present, the finely processed product of sea cucumber is various, to various instant sea cucumbers, has satisfied human consumer demand to sea cucumber from various different angles from convenient and practical beche-de-mer capsules.Simultaneously, various sea cucumber wine goods have also appearred on the market.As patent 96119590.8, sea cucumber health care wine and preparation method thereof; 02110472.7, a kind of Sea cucumber tonic wine; 02109737.2, a kind of sea cucumber nutritive wine and preparation method thereof and application; 200410050373.6, a kind of sea cucumber nutrient health promoting wine and compound method thereof; 200710098062.0, a kind of preparation method of sea cucumber wine; 200910012100.5, a kind of sea cucumber and blueberry mixed health wine and working method thereof; 200910088858.7, Sanbao sea cucumber wine and working method thereof.
More than these patents, great majority are with sea cucumber and other herbal medicine compatibility, be made by technologies such as immersions, and in Chinese patent 200410050373.6 (a kind of sea cucumber nutrient health promoting wine and compound method thereof), though just added Stichopus japonicus powder, method has just adopted under the normal temperature state, and Stichopus japonicus powder is joined in the basic wine, after high shear mixing emulsification homogenizer is handled, form through compound high-accuracy filter again.In these methods, though some compositions in the sea cucumber can be dissolved in the wine, DeGrain, effective constituent is indeterminate, unstable product quality, the product nourishing function also can't obtain basic guarantee.
In the Chinese patent 200710013584.6 (sea cucumber nutrient and preparation method thereof), provide a kind of sea cucumber wine that utilizes the preparation of multienzyme enzymolysis process to contain sea cucumber albumen, sea cucumber polysaccharide, sea cucumber saponin, just mention in the method and utilize biotechnology to take off raw meat, but do not mention specifically how taking off raw meat.And the major portion of sea cucumber stink smell is arranged in the main composition material of sea cucumber, because good solubleness is arranged, therefore in general immersion making method, this part material can well be brought in the wine in wine for they, thereby produce heavier stench flavor, cause the downgrade of wine.
Summary of the invention
Be with above-mentioned patent difference among the present invention that emphasis of the present invention provides a terms of settlement for sea cucumber takes off raw meat, simultaneously, utilizes the characteristics of sea cucumber glue protein, final formation is rich in calcareous sea cucumber glue protein wine.Further improved the proteic utility value of sea cucumber.
Simultaneously, can carry out the interpolation of sea cucumber composition according to design requirements in this patent, accomplish that functional component is quantitative, the characteristics of this wine are that the utilization of sea cucumber collagen protein is abundant, and contain a certain amount of small molecules sea cucumber polysaccharide, combine the sea cucumber glue protein of calcium simultaneously, be more conducive to human body utilization and absorption, give full play to effects such as enriching blood of sea cucumber glue protein.
Technical scheme of the present invention is: carry out enzymolysis with the sea cucumber nano powder, enzymolysis solution adds the soluble calcium salt dissolving, carries out ethanol sedimentation then to remove insolubles, and the clear liquid concentrate drying obtains the additive of sea cucumber wine, in order to add, to blend into sea cucumber health care wine.Its concrete operations step is:
1. cleaning sea cucumber is handled.Sea cucumber can be various cucumber products, comprises fresh and alive sea cucumbers, salt marsh sea cucumber, dry Stichopus japonicus and Stichopus japonicus powder etc.Fresh and alive sea cucumbers will break, go out internal organ and clean; The salt marsh sea cucumber at first wants first water take off too much salt, and dry Stichopus japonicus is wanted water to soak to ease back, and is after the processing, stand-by.Stichopus japonicus powder does not need to clean, and convection drying is handled, and dry back moisture is 0.1～10wt%.
2. sea cucumber is put into encloses container, add entry, the mass ratio of water and sea cucumber is 1～100: 1, heating, and temperature is 50～115 ℃, time 10min～180min.
3. with sea cucumber and water sepn, again sea cucumber is put into encloses container, add entry, the mass ratio of water and sea cucumber is 1～100: 1, soaks 1～5 day, changes water every day 1～5 time, to water clear colourless till.
4. take out sea cucumber, drying treatment.The exsiccant mode can adopt multiple mode, as high temperature drying, and vacuum lyophilization, microwave drying, spraying drying or the like.Dry back moisture is 0.1～10wt%.
5. sea cucumber is carried out that the nanometer powder is pure to be handled, make the granular size median size of sea cucumber at 100～300nm.
6. utilize zymolysis technique that the Stichopus japonicus powder of handling is carried out protease hydrolyzed and handle, enzyme solution is the method for prior art.
7. the separation enzymolysis solution is got the enzymolysis supernatant liquor.To wherein adding soluble calcium salt (calcium acetate, calcium chloride, calcium sulfate or calglucon), calcium concentration is 0.1～10wt% in the enzymolysis supernatant liquor of adding back, fully after the dissolving, use ethanol sedimentation, determining alcohol behind the adding ethanol is 30～60wt%, can directly make the sea cucumber health care wine solid additive with going up pure liquid by the exsiccant method.It is described that pure liquid be exsiccant method again by vacuum lyophilization, spraying drying or after concentrating by the exsiccant method
8. select 38～65 degree (v/v) basic wine to blend, sea cucumber additive concentration is 0.1～10.0wt%, and with sea cucumber additive mixing in wine, the micro-insolubles in filtration or the centrifugal sea cucumber health care wine is promptly made the sea cucumber nutrient health promoting wine as the case may be.
This wine is golden yellow or reddish-brown, has the unique fragrance of wine itself, simultaneously sea cucumber protein content 0.06～8.00wt%, sea cucumber polysaccharide 0.01～1.00wt%, calcium contents 0.01～1.00wt%, the original fishy smell of no sea cucumber, but have the distinctive delicate flavour of sea cucumber albumen.Compare with prior art and product, the outstanding advantage of the present invention is: (1) technology rationally, simply.Particularly given prominence to and in enzymolysis solution, added soluble calcium salt, the one, can it can be fully used in conjunction with holothurian collagen, increased the nutritive ingredient of calcium ion simultaneously.The most important thing is can so that " fishy smell " that sea cucumber has take off.(2) this health promoting wine has kept the nearly all nutritive ingredient of sea cucumber: small molecules sea cucumber polysaccharide, holothurian collagen, sea cucumber noncollagen protein.Noncollagen protein in the sea cucumber glue except that Methionin and arginic content are higher, also is rich in tryptophane, and this has improved sea cucumber albumen greatly is not the nutritive value of single collagen protein, also be above-mentioned traditional drugs glue can't be obtained.
Below the present invention will be further described with embodiment.
Embodiment
Embodiment 1: the preparation of sea cucumber health care wine
1. get fresh and alive sea cucumbers, sea cucumber is carried out clean, sea cucumber is put into encloses container, add entry, the mass ratio of water and sea cucumber is 1: 1, heating, and temperature is 115 ℃, time 10min.
2. with sea cucumber and water sepn, again sea cucumber is put into encloses container, add entry, the mass ratio of water and sea cucumber is 1: 1, soaks 5 days, changes water every day 1 time, to water clear colourless till.
3. take out sea cucumber, heat drying is handled.Dry back moisture is 0.1wt%.
4. sea cucumber is carried out nanometer and handle, make the granular size median size of sea cucumber at 100～300nm.
5. utilize zymolysis technique that the Stichopus japonicus powder of handling is carried out enzymolysis processing: the Stichopus japonicus powder with step 4 obtains, add entry, 45 ℃, 1% the pancreatin that adds the Stichopus japonicus powder quality carries out enzymolysis 1h, behind the enzymolysis with enzymolysis solution at 100 ℃ of heating 10min down.
6. the separation enzymolysis solution is got the enzymolysis supernatant liquor.To wherein adding calcium acetate, add that calcium concentration is 0.1wt% in the enzymolysis supernatant liquor of back, fully after the dissolving, use ethanol sedimentation, the determining alcohol behind the adding ethanol is 30wt%, separates pure liquid and through vacuum lyophilization, dry thing promptly can be used as the additive of sea cucumber wine.
7. blend with the basic wine of 38 degree, add sea cucumber additive 0.1wt%, stir, remove by filter micro-insolubles, make the sea cucumber nutrient health promoting wine.
Wine is golden yellow, has the unique fragrance of wine itself, and the sea cucumber protein content can reach 0.08wt% simultaneously, sea cucumber polysaccharide 0.022wt%, and calcium contents 0.017wt%, the original fishy smell of no sea cucumber, but have the proteic delicate flavour of sea cucumber.
Embodiment 2: the preparation of sea cucumber health care wine
1. get the salt marsh sea cucumber, be soaked in water and take off too much salt, sea cucumber is carried out clean, stand-by.
2. sea cucumber is put into encloses container, add entry, the mass ratio of water and sea cucumber is 10: 1, heating, and temperature is 105 ℃, time 60min.
3. with sea cucumber and water sepn, again sea cucumber is put into encloses container, add entry, the mass ratio of water and sea cucumber is 10: 1, soaks 3 days, changes water every day 2 times, to water clear colourless till.
4. take out sea cucumber, heat drying is handled.Dry back moisture is 1wt%.
5. sea cucumber is carried out nanometer and handle, make the granular size median size of sea cucumber at 100～300nm.
6. utilize zymolysis technique that the Stichopus japonicus powder of handling is carried out enzymolysis processing: the Stichopus japonicus powder with step 4 obtains, add entry, 50 ℃, 2% the neutral protease that adds the Stichopus japonicus powder quality carries out enzymolysis 2h, behind the enzymolysis with enzymolysis solution at 100 ℃ of heating 10min down.
7. the separation enzymolysis solution is got the enzymolysis supernatant liquor.Calcium concentration is 1wt% in the enzymolysis supernatant liquor after wherein add calcium chloride, adding, and fully after the dissolving, uses ethanol sedimentation, and the determining alcohol behind the adding ethanol is 38wt%, separates pure liquid spraying drying, and dry thing promptly can be used as the additive of sea cucumber wine.
8. blend with the basic wine of 45 degree, add sea cucumber additive 1wt%, stir, centrifugally remove micro-insolubles, promptly can be made into the sea cucumber nutrient health promoting wine.
Wine is golden yellow, has the unique fragrance of wine itself, and the sea cucumber protein content can reach 1.18wt% simultaneously, sea cucumber polysaccharide 0.36wt%, and calcium contents 0.09wt%, the original fishy smell of no sea cucumber, but have the proteic delicate flavour of sea cucumber.
Embodiment 3: the preparation of sea cucumber health care wine
1. get dry Stichopus japonicus, being soaked in water eases back, and sea cucumber is carried out clean, stand-by.
2. sea cucumber is put into encloses container, add entry, the mass ratio of water and sea cucumber is 50: 1, heating, and temperature is 100 ℃, time 90min.
3. with sea cucumber and water sepn, again sea cucumber is put into encloses container, add entry, the mass ratio of water and sea cucumber is 50: 1, soaks 2 days, changes water every day 3 times, to water clear colourless till.
4. take out sea cucumber, heat drying is handled.Dry back moisture is 5wt%.
5. sea cucumber is carried out nanometer and handle, make the granular size median size of sea cucumber at 100～300nm.
6. utilize zymolysis technique that the Stichopus japonicus powder of handling is carried out enzymolysis processing: the Stichopus japonicus powder with step 4 obtains, add entry, 53 ℃, 3% the bromeline that adds the Stichopus japonicus powder quality carries out enzymolysis 3h, behind the enzymolysis with enzymolysis solution at 100 ℃ of heating 10min down.
7. the separation enzymolysis solution is got the enzymolysis supernatant liquor.Draw together calcium sulfate to wherein adding, add that calcium concentration is 5wt% in the enzymolysis supernatant liquor of back, fully after the dissolving, use ethanol sedimentation, the determining alcohol behind the adding ethanol is 45wt%, separate pure liquid and be concentrated into thickly, and be the additive of sea cucumber wine through lyophilize.
8. blend with the basic wine of 52 degree, add sea cucumber additive 5wt%, can be made into the sea cucumber nutrient health promoting wine.
Wine is golden yellow, has the unique fragrance of wine itself, and the sea cucumber protein content can reach 4.59wt% simultaneously, sea cucumber polysaccharide 0.52wt%, and calcium contents 0.42wt%, the original fishy smell of no sea cucumber, but have the proteic delicate flavour of sea cucumber.
Embodiment 4: the preparation of sea cucumber health care wine
1. Stichopus japonicus powder is put into encloses container, add entry, the mass ratio of water and sea cucumber is 100: 1, heating, and temperature is 50 ℃, time 180min.
2. with Stichopus japonicus powder and water sepn, again Stichopus japonicus powder is put into encloses container, add entry, the mass ratio of water and sea cucumber is 100: 1, soaks 1 day, changes water every day 5 times, to water clear colourless till.
3. taking-up Stichopus japonicus powder, heat drying is handled.Dry back moisture is 10wt%.
4. Stichopus japonicus powder is carried out nanometer and handle, make the granular size median size of Stichopus japonicus powder at 100～300nm
5. utilize zymolysis technique that the Stichopus japonicus powder of handling is carried out enzymolysis processing: the Stichopus japonicus powder with step 4 obtains, add entry, 65 ℃, 5% the Sumizyme MP enzyme that adds the Stichopus japonicus powder quality carries out enzymolysis 4h, behind the enzymolysis with enzymolysis solution at 100 ℃ of heating 10min down.
6. the separation enzymolysis solution is got the enzymolysis supernatant liquor.To wherein adding calglucon, add that calcium concentration is 10wt% in the enzymolysis supernatant liquor of back, fully after the dissolving, use ethanol sedimentation, the determining alcohol that adds behind the ethanol is 60wt%, separates pure liquid, through vacuum-evaporation concentrate with drying be the additive of sea cucumber wine.
7. blend with the basic wine of 58 degree, add sea cucumber additive 10wt%, mix, filtering precipitates into the sea cucumber nutrient health promoting wine.
Wine is pale brown look, has the unique fragrance of wine itself, and the sea cucumber protein content can reach 7.88wt% simultaneously, sea cucumber polysaccharide 0.93wt%, and calcium contents 0.89wt%,, the original fishy smell of no sea cucumber, but have the proteic delicate flavour of sea cucumber.
Claims (5)
1. a sea cucumber nutrient health promoting wine is characterized in that containing 0.1～10wt% sea cucumber additive in the liquor of 38～65 degree (v/v); Wine is golden yellow or reddish-brown, has the unique fragrance of wine itself, sea cucumber protein content 0.06～8.00wt%, sea cucumber polysaccharide content 0.01～1.00wt%, calcium contents 0.01～1.00wt%, the original fishy smell of no sea cucumber, but have the distinctive delicate flavour of sea cucumber albumen;
Described sea cucumber additive prepares with the following method:
(1). cleaning sea cucumber is handled clean;
(2). sea cucumber is put into encloses container, add entry, the mass ratio of water and sea cucumber is 1～100: 1, heating, temperature is 50～115 ℃, time 10～180min;
(3). with sea cucumber and water sepn, again sea cucumber is put into encloses container, add entry, the mass ratio of water and sea cucumber is 1～100: 1, soaks 1～5 day, changes water every day 1～5 time, to water clear colourless till;
(4). take out sea cucumber, be dried to and contain moisture 0.1～10wt%;
(5). sea cucumber carried out the nanometer powder is pure to be handled, make the particle median size of sea cucumber at 100～300nm;
(6). utilize the protease hydrolyzed technology that the Stichopus japonicus powder of handling is carried out enzymolysis processing;
(7). separate enzymolysis solution, get the enzymolysis supernatant liquor, to wherein adding soluble calcium salt, calcium concentration is 0.1～10wt% in the enzymolysis supernatant liquor of adding back, fully after the dissolving, use ethanol sedimentation, the determining alcohol that adds behind the ethanol is 30～60wt%, can be directly carries out drying by the exsiccant method and makes solid sea cucumber health care wine additive going up pure liquid;
Described soluble calcium salt is calcium acetate, calcium chloride, calcium sulfate or calglucon.
2. the preparation method of sea cucumber nutrient health promoting wine as claimed in claim is characterized in that carrying out as follows:
(1). cleaning sea cucumber is handled clean;
(2). sea cucumber is put into encloses container, add entry, the mass ratio of water and sea cucumber is 1～100: 1, heating, temperature is 50～115 ℃, time 10min～180min;
(3). with sea cucumber and water sepn, again sea cucumber is put into encloses container, add entry, the mass ratio of water and sea cucumber is 1～100: 1, soaks 1～5 day, changes water every day 1～5 time, to water clear colourless till;
(4). take out sea cucumber, be dried to and contain moisture 0.1～10.0wt%;
(5). sea cucumber carried out the nanometer powder is pure to be handled, make the particle median size of sea cucumber at 100～300nm;
(6). utilize zymolysis technique that the Stichopus japonicus powder of handling is carried out enzymolysis processing;
(7). separate enzymolysis solution, get the enzymolysis supernatant liquor, to wherein adding soluble calcium salt, calcium concentration is 0.1～10wt% in the enzymolysis supernatant liquor of adding back, fully after the dissolving, use ethanol sedimentation, the determining alcohol that adds behind the ethanol is 30～60wt%, can be directly carries out drying by drying means and makes the sea cucumber health care wine solid additive going up pure liquid;
(8). in the wine of 38～65 degree (v/v), add the additive of the above-mentioned sea cucumber health care wine of 0.1～10.0wt%, mixing;
Described soluble calcium salt is calcium acetate, calcium chloride, calcium sulfate or calglucon.
3. according to the preparation method who removes the described sea cucumber nutrient health promoting wine of claim 2, it is characterized in that the described sea cucumber of step (1) is a fresh and alive sea cucumbers, salt marsh sea cucumber, dry Stichopus japonicus; Fresh and alive sea cucumbers will break, go out internal organ and clean; The salt marsh sea cucumber wants first water to take off too much salt; Dry Stichopus japonicus is wanted water to soak to ease back.
4. according to the preparation method who removes the described sea cucumber nutrient health promoting wine of claim 2, it is characterized in that the described sea cucumber of step (1) is a Stichopus japonicus powder; Stichopus japonicus powder need be dried to and contain moisture 0.1～10.0wt%; Then carry out according to step (6) and later step.
5. the preparation method of sea cucumber nutrient health promoting wine according to claim 1 and 2 is characterized in that described in the step (7) that pure liquid is exsiccant method again by vacuum lyophilization, spraying drying or after concentrating by the exsiccant method.
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| CN 201010264250 CN101935608B (en) | 2010-08-24 | 2010-08-24 | Sea cucumber nutritional health wine and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104059826A (en) * | 2014-05-14 | 2014-09-24 | 安徽天下福酒业有限公司 | Sea cucumber and grape rice wine |
| CN104109614A (en) * | 2014-07-08 | 2014-10-22 | 青岛浩然生态海洋水产科技有限公司 | Production method of sea cucumber wine |
| CN106399010A (en) * | 2016-08-31 | 2017-02-15 | 辽宁双增生物工程有限公司 | Preparation method of sea cucumber and cordyceps sinensis wine |
| CN115067484A (en) * | 2022-06-27 | 2022-09-20 | 泸州品创科技有限公司 | Sea cucumber base material and preparation method and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1458263A (en) * | 2002-05-15 | 2003-11-26 | 谭攸恒 | Sea cucumber nutritive wine and its producing method and use |
| CN1587367A (en) * | 2004-09-01 | 2005-03-02 | 大连非得生物产业有限公司 | Sea cucumber nutrition health wine and its making method |
| CN101451157A (en) * | 2008-12-25 | 2009-06-10 | 大连海晏堂生物有限公司 | Method for preparing low molecular weight sea cucumber polysaccharide |
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2010
- 2010-08-24 CN CN 201010264250 patent/CN101935608B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1458263A (en) * | 2002-05-15 | 2003-11-26 | 谭攸恒 | Sea cucumber nutritive wine and its producing method and use |
| CN1587367A (en) * | 2004-09-01 | 2005-03-02 | 大连非得生物产业有限公司 | Sea cucumber nutrition health wine and its making method |
| CN101451157A (en) * | 2008-12-25 | 2009-06-10 | 大连海晏堂生物有限公司 | Method for preparing low molecular weight sea cucumber polysaccharide |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104059826A (en) * | 2014-05-14 | 2014-09-24 | 安徽天下福酒业有限公司 | Sea cucumber and grape rice wine |
| CN104059826B (en) * | 2014-05-14 | 2016-06-22 | 安徽天下福酒业有限公司 | Sea cucumber and grape rice wine |
| CN104109614A (en) * | 2014-07-08 | 2014-10-22 | 青岛浩然生态海洋水产科技有限公司 | Production method of sea cucumber wine |
| CN106399010A (en) * | 2016-08-31 | 2017-02-15 | 辽宁双增生物工程有限公司 | Preparation method of sea cucumber and cordyceps sinensis wine |
| CN115067484A (en) * | 2022-06-27 | 2022-09-20 | 泸州品创科技有限公司 | Sea cucumber base material and preparation method and application thereof |
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| CN101935608B (en) | 2012-09-05 |
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