CN102138590A - Tri-bean composite vegetable protein drink and preparation method thereof - Google Patents
Tri-bean composite vegetable protein drink and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a tri-bean composite vegetable protein drink and a preparation method thereof. The preparation method of the tri-bean composite vegetable protein drink comprises the following steps: carrying out microwave drying and deactivation on mung beans, small red beans and black beans, mixing the mung beans, small red beans and black beans in a ratio of (1-2):(1-2):(1-2), and carrying out micro-pulverization; mixing the tri-bean powder and liquid in a ratio of 1:10-1:15 to obtain pulp, and heating the pulp to 90-100 DEG C; adding 2000-6000 U/g (on dry basis of substrate starch) moderate-temperature alpha-amylase, and acting at 70-90 DEG C for 15-45 minutes; homogenizing the enzymolysis liquid, and filtering; and adding a sugar source, hydrosol and an emulsifier, blending, carrying out high-pressure homogenization on the blended material, degassing, sterilizing and filling to obtain the product. The tri-bean composite vegetable protein drink has the advantages of uniform texture, and delicate and smooth mouthfeel, has a unique bean fragrance, and can be stably stored for a long time after being sterilized; and the tri-bean composite vegetable protein drink has the effects of nutrition and health-care in the mung beans, small red beans and black beans. The product satisfies the market demand, and has broad industrialization prospects in future.
Description
Technical field
The present invention relates to a kind of three beans compound plant protein beverages and preparation method thereof.
Background technology
Mung bean is China tradition medicine-food two-purpose food materials, has effects such as generally acknowledged clearing heat and detoxicating, clearing summer-heat and tonifying qi, the diuresis of quenching the thirst.Put down in writing in the Compendium of Material Medica: " mung bean is cooked, the therapeutic method to keep the adverse qi flowing downward of can subsiding a swelling, the pyrolysis heat that disappears, mediation the five internal organs, peace spirit, tonifying primordial Qi, profit skin, suitable food often "; " daily book on Chinese herbal medicine " said: " beneficial gas is separated all poison of food and drink for mung bean, Xie Zhure "; " occupying diet spectrum " with breath claim mung bean can: " fresh breeze heat is gone the order screen, changes macula, and detumescence is expanded ".Modern nutrient research discloses, and mung bean is of high nutritive value, and contains rich in protein, fat, carbohydrate, vitamin and mineral matter etc.According to one's analysis, per 100 gram mung beans contain protein 22.1 grams, fat 0.8 gram, carbohydrate 59 grams, 49 milligrams of calcium, 268 milligrams in phosphorus, 3.2 milligrams of iron, carrotene 0.22 gram, 0.53 milligram of thiamine, 0.12 milligram in riboflavin, 1.8 milligrams of niacins etc.Wherein, be mainly the globulin class in the mung bean protein, be rich in essential amino acids such as methionine, tryptophan, lysine, leucine, threonine; Phosphatide contained in other mung bean is also very abundant.Except that traditional understanding, modern medicine study finds, mung bean chronic disease such as adjuvant therapy of diabetes, high fat of blood and antiallergy, antiviral, promote hair tonic, make bone and tooth is hard, promote aspects such as blood clotting that remarkable result is all arranged.
Red bean, ancient " little bean ", " the red bean " of claiming is commonly called as red bean, rde bean, red bean etc.Red bean is rich in starch, protein and B family vitamin etc., also is the grain variety of medicine-food two-purpose on the books on China's pharmacopeia, and known have effects such as invigorating the spleen to arrest diarrhea, Li Shui dehumidifying, subdhing swelling and detoxicating, is called as " paddy of the heart " in Compendium of Material Medica." herbal classic " claims its " main water down, the swollen purulence blood of row's carbuncle "; " dietetic materia medica " said: " with the well-done food of carp it, very control beriberi and extensive abdominal edema "; " feeding habits book on Chinese herbal medicine " said: " the hard muscles and bones of rde bean is taken out muscle, eats the lath for a long time "; " producing book side " said: " following milk boils rde bean and gets the juice drink "; " book on Chinese herbal medicine is new again " said: " heat-clearing and blood, Li Shui stimulates the menstrual flow, wide intestines are regulated the flow of vital energy ".Modern nutriology is analyzed, and per 100 gram red beans contain carbohydrate 58 grams, protein 20.7 grams, fat 0.5 gram, crude fibre 4.9 grams, ash content 3.3 grams, 67 milligrams of calcium, 305 milligrams in phosphorus, 5.2 milligrams of iron, 0.31 milligram of thiamine, 0.11 milligram in riboflavin, 2.7 milligrams of niacins.In addition, also be rich in phytochemicals such as saponin, anthocyanidin in the red bean, in its efficacy exertion, may play an important role.
Black soya bean, a kind of for soybean claims (blue or green benevolence) black beans, big shield beans, material beans again.On the traditional understanding, black soya bean can subside a swelling that the therapeutic method to keep the adverse qi flowing downward, moistening lung are scorching, activating blood and promoting diuresis, dispel the wind and send out except that numbness, blood-enriching tranquillizing, the invigorating the spleen that makes eye bright, kidney tonifying Yi Yin, crow blackout.Introduce in the Compendium of Material Medica: " it is many that black soya bean is gone into the kidney merit, thus can harness the river, dissipate-swelling, the therapeutic method to keep the adverse qi flowing downward, system wind-heat and promoting blood circulation and detoxication "; " dietetic materia medica " said: " a little less than the black soya bean master apoplexy, postpartum all diseases; Drink it if boil soup, remove all hot poison gases, the kind pathogenic wind-toxic beriberi of controlling with Radix Glycyrrhizae; Cook it, main pained, muscle contraction, goinyalgia, turgor; Kill the rhizome of Chinese monkshood, monkshood poison "; " Mingyi Bielu " said: " black soya bean is relieved oedema or abdominal distension through diuresis or purgation swollen, removes pathogenic heat in the stomach numbness, and drench in the wound and reveal, following extravasated blood, cold in the accumulation of yin cold in viscera of loosing is long-pending, kill rhizome of Chinese monkshood poison.Fry and to be bits, main pathogenic heat in the stomach, dispel and swollenly remove numbness, the paddy that disappears, end abdominal distension."; " Sichuan Chinese medicinal herbal " thinks that it can " subcutaneous ulcer of harnessing the Yellow River edema, enuresis with renal asthenia ".Modern nutrition and medical research think, black soya bean has high protein, characteristic low in calories.Protein content is up to 36～40% in the black soya bean, and 8 seed amino acids of 18 seed amino acids and needed by human are complete, and higher with lysine content, can replenish other cereals lysine content defect of insufficient.Black soya bean also is rich in fat, and content reaches 20%, and is wherein in the majority with unrighted acid, accounts for 80% of total fatty acid content.Also contain abundant phosphatide, phytosterol in the black soya bean, therefore can bring into play good action aspect the reduction human serum cholesterol, black soya bean and black soya bean oil often are proposed as the desirable food of angiocardiopathy preventing.Black soya bean also contains soyabean oligosaccharides and insoluble soybean dietary fiber of a certain amount of solubility, and is very important to human body intestinal canal health.Trace element is all very high as the content of zinc, copper, magnesium, molybdenum, selenium, fluorine etc. in the black soya bean, and these trace elements for removing free radical, delaying human body caducity, enhancing immunity, to improve angiocardiopathy etc. also extremely important.
The composite use of relevant these three kinds of beans is early on the books in the Ancient Times in China proved recipe.It is said that the Spring and Autumn and the Warring States Periods famous physician Bian Que has invented a famous prescription, i.e. " Triple Bean Potion " gets equivalent mung bean, red bean and black soya bean, adds water, is aided with Radix Glycyrrhizae, and boiling becomes congee, and be directly edible, has effects such as clearing heat and detoxicating, promoting blood circulation and removing blood stasis, maintenance skin.Record Triple Bean Potion prescription in the Effective Formulas Tested by Physicians for Generations " respectively one liter in rde bean, black soya bean, mung bean, Radix Glycyrrhizae 15 grams ", it is employed and is " promoting blood circulation and detoxication ", cures mainly " day row rash acne; Also can be used as prevention ".Triple Bean Potion prescription in " doctor level " be " rde bean, mung bean, a soya bean ", and prescription cures mainly " oedema turgor, the arteries and veins number is and empty thin, difficult urination can't bear to go the water person ".From bibliographical information, the preparation method of Triple Bean Potion is many with direct boiling person, introducing of also having be with three kinds of beans clean, bubble wears into soya-bean milk after rising, and adds water boil, with white sugar seasoning drink-service.Domestic once had patent to introduce a kind of " Sandou (three kind of beans) powder and preparation method thereof " (CN93118273.5), but its raw materials used mainly be soya bean, mung bean, blackgram, the spray-dried pulvis of making of final products.With mung bean, red bean and black soya bean is that primary raw material is developed three beans composite plant beverages, meets the modern food developing direction, and Mirae Corp.ization has a bright future.
Summary of the invention
The purpose of this invention is to provide a kind of is raw material with mung bean, red bean and black soya bean, comprehensive nutrition, the three beans compound plant protein beverages that can conveniently drink and preparation method thereof.
Three beans compound plant protein beverages provided by the present invention are to prepare according to the method that comprises the steps:
1) mung bean, red bean and the black soya bean after will cleaning carries out drying and the enzyme that goes out is handled; Mung bean, red bean and black soya bean after will handling then is according to mass ratio (1～2): (1～2): the ratio of (1～2) is mixed, and pulverizes, and obtains mixing Sandou (three kind of beans) powder;
2) will mix Sandou (three kind of beans) powder and add water and size mixing, obtain the Sandou (three kind of beans) powder slurries;
3) in described slurries, add in warm AMS carry out enzymolysis; Enzymolysis liquid after correct grinding, filtration, is collected filtrate;
4) in filtrate, add sugared source, stabilizing agent and emulsifying agent and allocate, again the slurries after the allotment are carried out high-pressure homogeneously, obtain three beans compound plant protein beverages.
Wherein, the method dry and enzyme that goes out is a microwave treatment described in the step 1); Microwave condition is power-mass ratio 0.5～2.5W/g, and the processing time is 5～15min, and control raw material final moisture content is below 15%.
The method of pulverizing described in the step 1) is pulverized for adopting the air-flowing type micronizer; The particle diameter of described mixing Sandou (three kind of beans) powder should be not less than 120 orders.
Step 2) in described the sizing mixing, the mass ratio that mixes Sandou (three kind of beans) powder and water is 1: 10～1: 15.Needing to use colloid mill in the size mixing technology is disperseed material.
After sizing mixing, need carry out enzymolysis processing to reduce the slurries viscosity and to alleviate starch later stage degree of bringing back to life to slurries; The condition of enzymolysis is as follows: 70～90 ℃ of hydrolysis temperatures; Time 15～45min; In warm AMS consumption be 2000～6000U/g, this consumption is that benchmark calculates with starch butt in the described mixing Sandou (three kind of beans) powder.In warm AMS can purchase in Novozymes Company, as warm AMS BAN 480L in the Novi letter.
After enzymolysis, need finish grind three soya-bean milk, filtration treatment, to increase the uniformity of feed liquid; Described correct grinding is to instigate raw meal particle size to reach the above grinding of 150 orders, can be undertaken by colloid mill; Sieves mesh number is more than 150 orders, as 200 orders.
In allocating technology, need carry out local flavor and stable allotment to filtering three soya-bean milk.In the allocation process, described sugared source specifically can be sucrose, honey, HFCS etc., and the addition in sugared source is 5～9% of a described filtrate quality; Described stabilizing agent specifically can be the hydrosol, and the addition of the described hydrosol is 0.03～0.15% of a described filtrate quality; Described emulsifying agent specifically can be molecule distillating monoglyceride, and the addition of described molecule distillating monoglyceride is 0.05～0.25% of a described filtrate quality.
The described hydrosol is selected from least a in the following substances: xanthans, sodium alginate and CMC-Na; When xanthans mixed use with sodium alginate, both person's mass ratioes were (1～3): (2～4); When xanthans and CMC-Na mixing use, both mass ratioes are (1～3): (3～6); When sodium alginate mixed use with CMC-Na, both person's mass ratioes were (2～4): (3～6).
After described allotment, also need slurries are carried out homogeneous, the degassing, can and sterilization processing, concrete processing mode is with the processing of other vegetable protein beverage.
Among the present invention with these three kinds of beans of mung bean, red bean and black soya bean after microwave drying and the enzyme that goes out are handled, adopt dry pulverization process, size mixing, technologies such as enzymolysis, allotment, homogeneous, sterilization obtain three beans compound plant protein beverages.Raw material helps to alleviate beany flavor, reduces initial content of molds through microwave treatment in advance; The dry method pulping process helps to alleviate environmental pressure; Amylorrhexis is handled and is helped to improve the product mouthfeel, the precipitation that the minimizing later stage causes because of starch retrogradation.The present invention has given prominence to the nutrition and health care function of mung bean, red bean and black soya bean, utilizes modern food processing technology, make taste good, drink novel easily Triple Bean Potion.Product meets the modern food developing direction, and Mirae Corp.ization has a bright future.
The specific embodiment
The present invention will be further described below by specific embodiment, but the present invention is not limited thereto.
Method described in the following embodiment if no special instructions, is conventional method; Described material if no special instructions, all can obtain from commercial channels.Among the embodiment in the employed mung bean starch average content be 52.0%, the starch average content is 54.0% in the red bean, the starch average content is 5.0% in the black soya bean.
Embodiment 1, preparation three beans compound plant protein beverages
1) pretreatment of raw material
Mung bean, red bean, black soya bean are eluriated totally with clear water, drained away the water, place 2～3h; Putting into micro-wave oven respectively, is 10～15min of following processing time of condition of 0.5W/g at the microwave power mass ratio, reduces to below 15% to raw material moisture.
2) mix, pulverize
Mung bean, red bean and the black soya bean handled are mixed in 1: 1: 1 ratio of mass ratio; Pulverize by the air-flowing type micronizer, the powder delivery particle diameter be controlled at 120 orders and more than.
3) size mixing
The Sandou (three kind of beans) powder that crushes is mixed with 1: 10 ratio of mass ratio with pure water, material is disperseed by colloid mill.
4) enzymolysis
Slurries are risen to 100 ℃, keep 10min, warm AMS in the adding (Novozymes Company, BAN 480L) carries out enzymolysis; Enzymatic hydrolysis condition is: enzyme concentration 2000U/g (is benchmark in starch butt in the Sandou (three kind of beans) powder), time 45min, hydrolysis temperature remain on 70～75 ℃.
5) homogeneous, filtration
Enzymolysis liquid is passed through colloid mill once more, filter cleaner, several 200 orders of filter screen order are collected filtered solution, i.e. three beans magma.
6) allotment
Three beans magma are carried out local flavor and stability allotment,, add the emulsifying agent of 9% honey, 0.15% hydrosol and 0.2% by the feed liquid quality; Wherein the hydrosol is xanthans, sodium alginate compound, and the mass ratio of the two is 1: 4; Emulsifying agent is a molecule distillating monoglyceride.
7) homogeneous
Dispensed solution is through the high pressure homogenizer homogeneous, and homogenization pressure is that 25MPa, feed temperature remain on 35～40 ℃.
8) can, sterilization
With the homogeneous feed liquid degassing after behind 135 ℃, the ultra high temperature short time sterilization of 8s, sterile filling is in Tetra Pak; Cooling obtains final products.
Product nutrition and quality characteristic:
Heat content value 33kcal, protein 2.6g, fatty 0.6g, total reducing sugar 13.4g, calcium 12.0mg in every this product of 100g.
This product is filbert emulsion, delicate mouthfeel, soft and smooth, and quality is even, no layering and precipitating phenomenon, has the bean products peculiar taste.
Embodiment 2, preparation three beans compound plant protein beverages
1) pretreatment of raw material is with consistent described in the embodiment 1.
2) mix, pulverize
Mung bean, red bean and the black soya bean handled are mixed in 2: 2: 1 ratios; Pulverize by the air-flowing type micronizer, the powder delivery particle diameter be controlled at 120 orders and more than.
3) size mixing
The Sandou (three kind of beans) powder that crushes is mixed with 1: 15 ratio with pure water, material is disperseed by colloid mill.
4) enzymolysis
Slurries are risen to 95 ℃, keep 15min, warm AMS in the adding (Novozymes Company, BAN 480L) is implemented enzymolysis; Enzymatic hydrolysis condition is: enzyme concentration 5000U/g (in starch butt in the Sandou (three kind of beans) powder), time 25min, hydrolysis temperature remain on 75～80 ℃.
5) homogeneous, filtration are with consistent described in the embodiment 1.
6) allotment
Three beans magma are carried out local flavor and stability allotment,, add the emulsifying agent of 9% HFCS, 0.05% hydrosol and 0.05% by the feed liquid quality; Wherein the hydrosol is xanthans, CMC-Na compound, and the ratio of the two is 2: 5; Emulsifying agent is a molecule distillating monoglyceride.
7) homogeneous
Dispensed solution is through the high pressure homogenizer homogeneous, and homogenization pressure is that 30MPa, feed temperature remain on 40～45 ℃.
8) can, sterilization
With the homogeneous feed liquid degassing after behind 150 ℃, the ultra high temperature short time sterilization of 4s, sterile filling is in Tetra Pak; Cooling obtains final products.
Product nutrition and quality characteristic:
Heat content value 22kcal, protein 1.6g, fatty 0.3g, total reducing sugar 9.8g, calcium 7.1mg in every this product of 100g.
This product is a light gray emulsion, delicate mouthfeel, soft and smooth, and quality is even, no layering and precipitating phenomenon, has the bean products peculiar taste.
Embodiment 3, preparation three beans compound plant protein beverages
1) pretreatment of raw material is with consistent described in the embodiment 1.
2) mix, pulverize
Mung bean, red bean and the black soya bean handled are mixed in 2: 1: 2 ratios; Pulverize by the air-flowing type micronizer, the powder delivery particle diameter be controlled at 120 orders and more than.
3) size mixing
The Sandou (three kind of beans) powder that crushes is mixed with 1: 12 ratio with pure water, material is disperseed by colloid mill.
4) enzymolysis
Slurries are risen to 100 ℃, keep 10min, warm AMS in the adding (Novozymes Company, BAN 480L) is implemented enzymolysis; Enzymatic hydrolysis condition is: enzyme concentration 3500U/g (in starch butt in the Sandou (three kind of beans) powder), time 30min, hydrolysis temperature remain on 80～85 ℃.
5) homogeneous, filtration are with consistent described in the embodiment 1.
6) allotment
Three beans magma are carried out local flavor and stability allotment,, add the emulsifying agent of 8% sucrose, 0.15% hydrosol and 0.15% by the feed liquid quality; Wherein the hydrosol is xanthans, CMC-Na compound, and the mass ratio of the two is 1: 6; Emulsifying agent is a molecule distillating monoglyceride.
7) homogeneous is with consistent described in the embodiment 1.
8) can, sterilization are with consistent described in the embodiment 1.
Product nutrition and quality characteristic:
Heat content value 28kcal, protein 2.3g, fatty 0.6g, total reducing sugar 12.2g, calcium 11.4mg in every this product of 100g.
This product is filbert emulsion, delicate mouthfeel, soft and smooth, and quality is even, no layering and precipitating phenomenon, has the bean products peculiar taste.
Embodiment 4, preparation three beans compound plant protein beverages
1) pretreatment of raw material is with consistent described in the embodiment 1.
2) mix, pulverize
Mung bean, red bean and the black soya bean handled are mixed in 1: 1: 2 ratio; Pulverize by the air-flowing type micronizer, the powder delivery particle diameter be controlled at 120 orders and more than.
3) size mixing
The Sandou (three kind of beans) powder that crushes is mixed with 1: 13 ratio with pure water, material is disperseed by colloid mill.
4) enzymolysis
Slurries are risen to 100 ℃, keep 10min, warm AMS in the adding (Novozymes Company, BAN 480L) is implemented enzymolysis; Enzymatic hydrolysis condition is: enzyme concentration 6000u/g (in starch butt in the Sandou (three kind of beans) powder), time 15min, hydrolysis temperature remain on 85～90 ℃.
5) homogeneous, filtration are with consistent described in the embodiment 1.
6) allotment
Three beans magma are carried out local flavor and stability allotment,, add the emulsifying agent of 7% sucrose, 0.15% hydrosol and 0.25% by the feed liquid quality; Wherein the hydrosol is xanthans, CMC-Na compound, and the two mass ratio is 1: 3, and emulsifying agent is a molecule distillating monoglyceride.
7) homogeneous is with consistent described in the embodiment 1.
8) can, sterilization are with consistent described in the embodiment 1.
Product nutrition and quality characteristic:
Heat content value 27kcal, protein 2.2g, fatty 0.6g, total reducing sugar 10.7g, calcium 11.6mg in every this product of 100g.
This product is a taupe emulsion, delicate mouthfeel, soft and smooth, and quality is even, no layering and precipitating phenomenon, has the bean products peculiar taste.
Claims (10)
1. a method for preparing three beans compound plant protein beverages comprises the steps:
1) mung bean, red bean and the black soya bean after will cleaning carries out drying and the enzyme that goes out is handled; Mung bean, red bean and black soya bean after will handling then is according to mass ratio (1～2): (1～2): the ratio of (1～2) is mixed, and pulverizes, and obtains mixing Sandou (three kind of beans) powder;
2) will mix Sandou (three kind of beans) powder and add water and size mixing, obtain slurries;
3) in described slurries, add in warm AMS carry out enzymolysis; Enzymolysis liquid after correct grinding, filtration, is collected filtrate;
4) adding sugared source, stabilizing agent and emulsifying agent in filtrate allocates; Again deployed slurries are carried out homogeneous and handle, obtain three beans compound plant protein beverages.
2. method according to claim 1 is characterized in that: the method dry and enzyme that goes out is a microwave treatment described in the step 1); Microwave condition is: the microwave power mass ratio is 0.5～2.5W/g, processing time 5～15min.
3. method according to claim 1 and 2 is characterized in that: the method for pulverizing described in the step 1) is pulverized for adopting the air-flowing type micronizer; The particle diameter of described mixing Sandou (three kind of beans) powder is not less than 120 orders.
4. according to each described method among the claim 1-3, it is characterized in that: step 2) in described the sizing mixing, the mass ratio that mixes Sandou (three kind of beans) powder and water is 1: 10～1: 15.
5. according to each described method among the claim 1-4, it is characterized in that: the condition of enzymolysis described in the step 3) is as follows: 70～90 ℃ of hydrolysis temperatures; Time 15～45min; In warm AMS consumption be 2000～6000U/g, described in warm AMS consumption be that benchmark calculates with starch butt in the described mixing Sandou (three kind of beans) powder.
6. according to each described method among the claim 1-5, it is characterized in that: correct grinding described in the step 3) is to adopt colloid mill to finish grind; The sieves mesh number that described filtration is adopted is more than 150 orders.
7. according to each described method among the claim 1-6, it is characterized in that: sugared source described in the step 4) is sucrose, honey or HFCS, and described stabilizing agent is the hydrosol, and described emulsifying agent is a molecule distillating monoglyceride; The addition in sugared source described in the step 4) is 5～9% of a described filtrate quality, and the addition of the described hydrosol is 0.03～0.15% of a described filtrate quality, and the addition of described emulsifying agent is 0.05～0.25% of a described filtrate quality.
8. method according to claim 7 is characterized in that: the described hydrosol is selected from least a in the following substances: xanthans, sodium alginate and CMC-Na; Described xanthans mixes with sodium alginate when using, and both mass ratioes are (1～3): (2～4); Described xanthans mixes with CMC-Na when using, and both mass ratioes are (1～3): (3～6); Described sodium alginate mixes with CMC-Na when using, and both mass ratioes are (2～4): (3～6).
9. according to each described method among the claim 1-8, it is characterized in that: described method comprises also that the three beans compound plant protein beverages that step 4) is obtained outgas, the step of sterilization, can.
10. the three beans compound plant protein beverages that each described method prepares among the claim 1-9.
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| CN103948130A (en) * | 2014-05-05 | 2014-07-30 | 齐鲁工业大学 | Method for preparing novel red bean drink |
| CN104489118A (en) * | 2014-12-23 | 2015-04-08 | 罗敏 | Mung bean compound protein beverage and preparation process thereof |
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| CN106578096A (en) * | 2015-10-16 | 2017-04-26 | 林正秦 | Preparation method of nutritional soybean milk and application |
| CN111134326A (en) * | 2018-11-02 | 2020-05-12 | 内蒙古伊利实业集团股份有限公司 | Black bean extracting solution and preparation method thereof |
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| CN106538696A (en) * | 2016-11-22 | 2017-03-29 | 安徽省纽斯康生物工程有限公司 | A kind of protein beverage and preparation method for improving climacteric syndrome |
| CN111134326A (en) * | 2018-11-02 | 2020-05-12 | 内蒙古伊利实业集团股份有限公司 | Black bean extracting solution and preparation method thereof |
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