CN103355720A - Production technology method for fern beverage - Google Patents
Production technology method for fern beverage Download PDFInfo
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- CN103355720A CN103355720A CN2013103298944A CN201310329894A CN103355720A CN 103355720 A CN103355720 A CN 103355720A CN 2013103298944 A CN2013103298944 A CN 2013103298944A CN 201310329894 A CN201310329894 A CN 201310329894A CN 103355720 A CN103355720 A CN 103355720A
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Abstract
The invention relates to a production technology method for a fern beverage. The method comprises steps of selection of materials, cleaning, heating, draining, squeezing, juicing, extruding of residues, clarification, coarse filtration, ultrafiltration, blending of acid and sugar, addition of essence, homogenization, reverse osmosis condensation, sterilization and bottling. The production steps are arranged according to a certain order, conditions of production technology process is controlled strictly, and production parameters of each step during process are monitored to obtain a fern beverage with high quality. The heating step and the draining step are designed specially, plant raw materials are heated in advance, and cells of leaf blades are activated, which contributes to the high juice yield of next squeezing. The whole production technology method has simple and clear steps, and provides good guarantee for production of a healthy, environmentally friendly, safe, reliable fern beverage with good color, good aroma and good taste. Because of the high juice yield of the plant raw materials, the economic cost of production is reduced, and in the premise of guarantee of the beverage quality, the economic benefit is higher.
Description
Technical field
The present invention relates to a kind of manufacturing technique method of fern drink, belong to the manufacturing technique method field of beverage in the food.
Background technology
Along with improving constantly of people's living standard, people more and more pursue freshness and the health of diet, are wherein especially praised highly by everybody with health drink.In numerous health drinks, the growth momentum of fern beverage is more and more fierce, pteridophyte is the green health type plant of pure natural, the additive-free composition of its developmental process, security is higher, and main is that pteridophyte is nutritious, be rich in the nutritional labeling of the needed by human such as protein, fat, carbohydrate, organic acid and multivitamin, mineral, often drink various diseases such as to prevent and treat hypertension, giddy, nettle rash and influenza.When drinking the fern beverage, can solve people at ordinary times to drinking the demand of moisture, can remedy simultaneously in people's daily life some vitamin, mineral etc. are added not enough problem, one thing multiple-effect fruit, make the best of both worlds, thereby the fern beverage is a kind of powerful, safe and reliable, healthy useful to people, a kind of drink that is loved by the people.
The fern beverage is plant because its raw material has drawn from substantially, whole technological process of production step is more complicated and loaded down with trivial details, to material selection, temperature control, the links such as squeeze and filter all require very high, and in line with the characteristics of health environment-friendly, genuineness, the production technology of fern beverage need to carefully arrange on each link, careful monitoring, guarantee accurately finishing of each step, strive for obtaining quality superior, the health drink that taste is the purest.When healthy and safe, taste is good, also can in the production technology link, increase special annelet, little step or the special step condition that arranges, obtain crushing juice rate with this high, the fern beverage that output is high, reduce the production cost of drink, under the prerequisite that guarantees beverage quality, obtain the economic benefit of high remuneration, thereby, how the production craft step of fern beverage correctly is set, how working condition is set, the production control parameter has just become key to the issue that the drink manufacturers fall over each other to obtain.
Summary of the invention
The present invention is just for the technical problem that exists in the prior art, a kind of manufacturing technique method of fern beverage is provided, comprise the step that drains, squeezes out juice, residue extruding, clarification, coarse filtration, ultrafiltration, the allotment of acid sugar, interpolation essence, homogeneous, reverse osmosis concentration, sterilization, bottling with selecting materials, clean, heating, arranged sequentially according to certain production stage, strict production control technological process condition, the manufacturing parameter of each step in the monitoring flow process is to obtain high-quality fern beverage; Ad hoc heating drains step, and with in advance heating of plant material, the blade cell activity is got up, the high juice production of being convenient to next squeeze; Whole manufacturing technique method step is simply clear, for produce health environment-friendly, fern beverage lifting safe and reliable, that look good, smell good and taste good has supplied good assurance, simultaneously the crushing juice rate of plant material is high, has reduced the financial cost of producing, under the prerequisite that guarantees beverage quality, economic benefit is higher.
In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is as follows: a kind of manufacturing technique method of fern beverage is characterized in that comprising following process:
(1) select materials: select fresh pteridophyte, described plant leaf blade is without withered and yellow free from insect pests, and color is dark green or emerald green shape;
(2) clean: adopt spraying, clean plant leaf blade, remove earth and the floating dust on plant leaf blade surface, then put it into concentration and be in 0.3%～0.8% the salt solution and soaked 5～10 minutes, further again it is positioned over after the sterilization and adopts the clear water method that flows to filter in the flow cell;
(3) heating drains: plant leaf blade was put into the hot water blanching 7 seconds, then filter rear naturally the placement and drain in cold water;
(4) squeeze out juice: the plant material after will draining is put into the extruder extruding or is put into the mixer fragmentation or put into edge mill cutting, the cutter head rotating speed of described edge mill fly cutter is 400 rev/mins～460 rev/mins, until the cutting extruding goes out juice fully;
(5) residue extruding: the plant material particle residue of cutting and crushing pushed with the mode of gravity extruding again get juice.
(6) clarification: after naturally leaving standstill 10～12 hours under the pteridophyte juice normal temperature with the rear gained of step 5, and after the 4th hour, add anticorrisive agent, described anticorrisive agent is benzoic acid and sodium benzoate or sorbic acid.
(7) coarse filtration: utilize sheet frame, the pteridophyte juice after the clarification is filtered from the sheet frame top, remove plant residue and granule blade in the juice.
(8) ultrafiltration: utilize the ultrafiltration secondary filter, draw limpider pteridophyte juice;
(9) acid sugar allotment: in the pteridophyte juice that after step 8 is filtered, draws, drop into acid sugar batching, processing, described saccharic acid ratio is 13:1～15:1, after the described pteridophyte juice Normal juice amount that draws after step 8 is filtered is not less than allotment 20% of fern beverage total amount.
(10) add essence: add food essence in pteridophyte juice, the weight of described food essence is 0.03%～0.06%.
(11) homogeneous: deployed fern beverage juice is put into high pressure homogenizer, fern beverage juice is under high pressure by the homogenizer homogeneous, the suspension of different particles is homogenized, and beverage totally keeps certain turbidity, obtains to be difficult for the beverage juice of layering and precipitation.
(12) reverse osmosis concentration: utilize reverse osmosis membrane, at normal temperatures, that the fern beverage of completing steps 11 homogeneous is concentrated.
(13) sterilization: can be by high-temperature instantaneous sterilization device or immersion method or steam-type sterilization, described temperature all is arranged on 70 ℃～95 ℃, and the continuous heating state is kept 15-30 second.
(14) bottling: the cooled fern beverage of process step 13 is directly bottled to store and is got final product.
As a kind of improvement of the present invention, the pteridophyte in the described step 1 is fiddlehead, and more excellent selection is the tender leaf part of fiddlehead.
As a kind of improvement of the present invention, the flowing water speed of flow cell is 1.5 meter per seconds in the described step 2.
As another kind of improvement the of the present invention, the anticorrisive agent in the described step 6 is sorbic acid, and the content of described sorbic acid is no more than 0.4 gram/kilogram.
As another kind of improvement the of the present invention, the sugar batching in the described step 9 is mainly sucrose or HFCS; Described acid batching is mainly citric acid or malic acid, after the described fern beverage Normal juice amount that draws after step 7 is filtered accounts for allotment 30% of fern beverage total amount.
As another kind of improvement the of the present invention, described step 12 is finished under the sealing oxygen free condition.
As another improvement of the present invention, the stand-by bottle in described step 14 bottling is pop can or glass jar, and optimal selection is the clear glass tank.
Beneficial effect of the present invention:
(1) the tender leaf part that grows in spring of pteridophyte itself just has special delicate fragrance, thereby strong guarantee is provided for the good taste of fern drink, and is more pure and fresh, more tempting.
(2) step 1 is selected fresh pteridophyte, guaranteed the freshness of fern beverage raw material, do not got rid of quality good and the plant material of damaging by worms arranged, broken and get juice good quality guarantee is provided for follow-up blade, accomplish fluently the first basis that the fern beverage is produced, for obtaining high efficiency and high-quality fern beverage product is carried out safeguard work.
(3) adopt spraying at first to remove earth and the floating dust on plant leaf blade surface, avoid being infected with dirt in the drink finished product, then put it into concentration and be in 0.3%～0.8% the salt solution and soaked 5～10 minutes, by the further sterilization of a certain proportion of salt water enchroachment (invasion) bubble, the ratio of salt solution and soak time have special restriction, soak time is too short, can't finish the disinfective action of salt solution, long soaking time, the anthocyanidin on the easy damaged blade of the salinity in water surface, and then by the mobile water law filtration in the flow cell, fully remove the salinity of blade surface, prevent that salinity from producing unfavorable factor to the finished product mouthfeel of fern beverage, the pteridophyte raw material is also cleaner.
(4) the flowing water speed of flow cell is also set especially through overtesting, and is because the weight of plant leaf blade is slimmer and more graceful, too fast if the clear water flowing velocity arranges, easily wash away plant leaf blade, blade can not get sufficient filtration, filters not thorough, salt residues is too much, easily affects the beverage product mouthfeel.
(5) ad hoc heating drains step, with in advance heating of plant material, the blade cell activity is got up, the high juice production of being convenient to next squeeze, strict control acid extraction simultaneously avoids the anthocyanidin such as chlorophyll at high temperature to run off, beverage loses pure nutritional labeling and smooth mouthfeel, naturally drain so that plant material is drier, avoid moisture to be mixed into, affect the sour sugared taste proportioning in later stage.
(6) in the clarifying process of step 6, easily fermentation is rotten to leave standstill for a long time pteridophyte juice, thereby needs to add suitable anticorrisive agent, and anticorrisive agent commonly used is benzoic acid and sodium benzoate or sorbic acid.
(7) consider the character of pH value and the various anticorrisive agents of pteridophyte juice, sorbic acid is the most selection of high-quality.Sorbic acid all has bacteriostasis to mould, saccharomycete and aerophile bacterium, and toxicity only is benzoic 1/4, is comparatively desirable acid solution anticorrisive agent, according to developments both domestic and external, the trend that progressively replaces pump formic acid and sodium salt thereof is arranged also.
(8) step 7,8 are filtration step, by two layers of filtration, can remove the fine suspension in the pteridophyte juice after clarifying, remove most colloid silicon and large amount of organic, pteridophyte juice is purified, obtain clear and stable healthy pteridophyte juice, mouthfeel is better, and outward appearance is more as clear as crystal, and quality is higher.
(9) mouthfeel of pteridophyte juice itself is more jerky, in order to adapt to public demand, need in pteridophyte juice, add sour sugared auxiliary ingredients, to suppress jerky sense and the verdant taste of plant juice itself, improve the mouthfeel of beverage, sour sugared ratio will be controlled at 13:1～15:1, crosses sweet or peracid to prevent drink, the Normal juice amount of pteridophyte juice is not less than 20% of the rear fern beverage total amount of allotment simultaneously, and this is in order to guarantee the purity of plant juice.In numerous sour sugared flavouring, suggestion is mainly sucrose or HFCS to the sugar batching that pteridophyte juice adds, and the acid batching is mainly citric acid or malic acid, and purity is high, and is effective, and taste is good.
(10) pteridophyte juice itself just has the verdant taste of fresh plant, directly drinks possibility taste comparison stimulus, and is not gentle.In order to reduce this stimulation taste, need to add therein certain food flavor, to obtain the abundant drink of fragrance, increase the favor degree of drinking person, improve sales volume.
(11) homogenizing step obtains to be difficult for the beverage juice of layering and precipitation so that fern beverage juice can keep certain turbidity, is convenient to the reprocessing in later stage, also increases the mouthfeel of beverage juice simultaneously, and more mellow, level is clearly more demarcated, and mouthfeel is better.
(12) utilize the selection sieving actoion of permeable membrane, take pressure differential as motive force, moisture sees through, and other components are trapped, thereby reaches the purpose of concentrated fern beverage, and beverage mouthfeel is better smooth, and purity is higher, free from admixture, and the arrangement quality is higher.
(13) condition is set especially is in normal temperature, sealing and the anaerobic situation to the reverse osmosis concentration step, can farthest finish concentratedly, avoids the quality of fern beverage to change, the loss of the minimizing volatile ingredient of minimum degree.
(14) microorganism in the Juice mainly is saccharomycete and mould, in the pteridophyte juice also be, these two kinds of microorganisms are all not too heat-resisting, at high temperature can extremely remove, thereby in sterilisation step, utilize high-temperature instantaneous sterilization device or immersion method or steam-type, all can by improving sterilization temperature, reach the sterilization purpose.
The specific embodiment
Below with reference to embodiment, the present invention is described in detail.
Embodiment 1
A kind of manufacturing technique method of fern beverage, specific features comprise following step
At first step 1 is to select materials, select fresh pteridophyte, plant leaf blade is without withered and yellow free from insect pests, color is dark green or emerald green shape, can farthest improve like this quality base of plant material, get rid of the plant material that quality is not good and damaged by worms, in follow-up squeezing with get and increase the juice rate of getting in the juice step, guarantee mouthfeel and the quality of fern beverage product, accomplish fluently the first basis of production.
Adopt spraying at first to remove earth and the floating dust on plant leaf blade surface, avoid being infected with dirt in the drink finished product, then put it into concentration and be in 0.3%～0.8% the salt solution and soaked 5～10 minutes, by the further sterilization of a certain proportion of salt water enchroachment (invasion) bubble, the ratio of salt solution and soak time have special restriction, soak time is too short, can't finish the disinfective action of salt solution, long soaking time, the anthocyanidin on the easy damaged blade of the salinity in water surface, and then by the mobile water law filtration in the flow cell, fully remove the salinity of blade surface, prevent that salinity from producing unfavorable factor to the finished product mouthfeel of fern beverage, the pteridophyte raw material is also cleaner.
Then ad hoc heating drains step, with in advance heating of plant material, the blade cell activity is got up, the high juice production of being convenient to next squeeze, strictly control simultaneously acid extraction, plant leaf blade was put into the hot water blanching 7 seconds, then filtered in cold water, can avoid like this anthocyanidin such as chlorophyll at high temperature to run off, beverage loses pure nutritional labeling and smooth mouthfeel, naturally drain so that plant material is drier, avoid moisture to be mixed into, affect the sour sugared taste proportioning in later stage.
Plant material after draining is put into extruder to be pushed or puts into the mixer fragmentation or put into edge mill cutting, the cutter head rotating speed of described edge mill fly cutter is 400 rev/mins～460 rev/mins, along with the continuous propelling of cutting and rolling process, the continuous quickening of cutting and rolling speed, the pteridophyte blade integral is broken, until the cutting extruding produces pteridophyte juice;
In order farthest to take full advantage of plant material, improve crushing juice rate, the plant material particle residue of cutting and crushing pushed with the mode of gravity extruding again get juice, increase the crushing juice rate on plant material basis, farthest take full advantage of resource, reduce the production cost of beverage, obtain largely economic benefit.
Naturally after leaving standstill 10～12 hours under the pteridophyte juice normal temperature with the rear gained of step 5, and after the 4th hour, add anticorrisive agent, because leave standstill for a long time, pteridophyte juice easily fermentation is rotten, thereby need to add suitable anticorrisive agent, anticorrisive agent commonly used is benzoic acid and sodium benzoate or sorbic acid.
Next utilize sheet frame, the pteridophyte juice after the clarification is filtered from the sheet frame top, remove plant residue and granule blade in the juice.And then utilize the ultrafiltration secondary filter, draw limpider pteridophyte juice.Step 7,8 are filtration step, by two layers of filtration, can remove the fine suspension in the pteridophyte juice after clarifying, remove most colloid silicon and large amount of organic, pteridophyte juice is purified, obtain clear and stable healthy pteridophyte juice, mouthfeel is better, and outward appearance is more as clear as crystal, and quality is higher.
Because the mouthfeel of pteridophyte juice itself is more jerky, in order to adapt to public demand, need in pteridophyte juice, add sour sugared auxiliary ingredients, to suppress jerky sense and the verdant taste of plant juice itself, improve the mouthfeel of beverage, so following step is the allotment of sour sugared ratio, in the pteridophyte juice that after step 8 is filtered, draws, drop into acid sugar batching, processing, the sugared ratio of acid will be controlled at 13:1～15:1, to prevent that drink from crossing sweet or peracid, the Normal juice amount of pteridophyte juice is not less than 20% of pteridophyte juice total amount after the allotment simultaneously, and this is in order to guarantee the purity of plant juice.
Pteridophyte juice itself just has the verdant taste of fresh plant, directly drinks possibility taste comparison stimulus, and is not gentle.In order to reduce this stimulation taste, need to add therein certain food flavor, to obtain the abundant drink of fragrance, increase the favor degree of drinking person, improve sales volume, so also need to carry out the step that essence adds behind deployed taste, the weight of food essence is 0.03%～0.06%.
Deployed fern beverage juice is put into high pressure homogenizer, fern beverage juice is under high pressure by the homogenizer homogeneous, the suspension of different particles is homogenized, homogenizing step obtains to be difficult for the beverage juice of layering and precipitation so that the fern beverage totally can keep certain turbidity, is convenient to the reprocessing in later stage, also increase simultaneously the mouthfeel of beverage juice, more mellow, level is clearly more demarcated, and mouthfeel is better.
For improving beverage purity and concentration, the below finishes concentration step, utilizes the selection sieving actoion of permeable membrane, at normal temperatures, take pressure differential as motive force, moisture sees through, and other components are trapped, thereby reaches the purpose of concentrated fern beverage, beverage mouthfeel is better smooth, purity is higher, free from admixture, and the arrangement quality is higher.
All food has a very important step, is exactly sterilization.Microorganism in the Juice mainly is saccharomycete and mould, in the pteridophyte juice also be, these two kinds of microorganisms are all not too heat-resisting, at high temperature can extremely remove, thereby by high-temperature instantaneous sterilization device or immersion method or steam-type sterilization, temperature is arranged on 70 ℃～95 ℃, the continuous heating state, keep 15-30 second, can reach the sterilization purpose.
Get final product until the storage of directly bottling through the above-mentioned fern beverage that cools down afterwards in steps at last, the production technology of whole fern beverage is finished.
Embodiment 2
The difference of the present embodiment and embodiment 1 is: the pteridophyte in the described step 1 is fiddlehead, more excellent selection is the tender leaf part of fiddlehead, because the tender leaf of fiddlehead partly is rich in a large amount of nutrients and mineral, blade is slightly thick, more is fit to be processed into beverage.
In addition on the one hand, during flow cell washing and filtering in step 2, the flowing water speed of flow cell is 1.5 meter per seconds.This flowing water speed is also through the special setting of overtesting, and is because the weight of plant leaf blade is slimmer and more graceful, too fast if the clear water flowing velocity arranges, easily wash away plant leaf blade, blade can not get sufficient filtration, filters not thorough, salt residues is too much, easily affects the beverage product mouthfeel.
Embodiment 3
The difference of the present embodiment and embodiment 1 and embodiment 2 is: consider the character of pH value and the various anticorrisive agents of pteridophyte juice, sorbic acid is the most selection of high-quality.Sorbic acid all has bacteriostasis to mould, saccharomycete and aerophile bacterium, and toxicity only is benzoic 1/4, is comparatively desirable acid solution anticorrisive agent, according to developments both domestic and external, the trend that progressively replaces pump formic acid and sodium salt thereof is arranged also.The content of described sorbic acid is no more than 0.4 gram/kilogram.
For guaranteeing mouthfeel, in numerous sour sugared flavouring, suggestion is mainly sucrose or HFCS to the sugar batching that pteridophyte juice adds, and the acid batching is mainly citric acid or malic acid, and purity is high, and is effective, and taste is good.After the pteridophyte juice Normal juice amount that draws after step 8 is filtered accounts for allotment 30% of fern beverage total amount.
Embodiment 4
The difference of the present embodiment and embodiment 1, embodiment 2 and embodiment 3 is: step 12 is finished under the sealing oxygen free condition, it is in normal temperature, sealing and the anaerobic situation that the reverse osmosis concentration step arranges condition especially, can farthest finish concentrated, avoid the quality of fern beverage to change, the loss of the minimizing volatile ingredient of minimum degree.And the stand-by bottle in step 14 bottling is pop can or glass jar, the storage environment that more is fit to the fern beverage, optimal selection is the clear glass tank, be convenient to like this select the user to see the color of fern beverage from clear glass tank outside, feel more fresh, more healthy, enhancement people's desire to purchase, sales volume is higher, and market prospects are better.
Should be noted that, the application of the explanation of above-mentioned implementation example and unrestricted creation, only illustrative principle of the present invention and effect, but not be used for limiting protection scope of the present invention.The scope of the present invention should be described in claims.
Claims (7)
1. the manufacturing technique method of a fern beverage is characterized in that comprising following process:
(1) select materials: select fresh pteridophyte, described plant leaf blade is without withered and yellow free from insect pests, and color is dark green or emerald green shape;
(2) clean: adopt spraying, clean plant leaf blade, remove earth and the floating dust on plant leaf blade surface, then put it into concentration and be in 0.3%～0.8% the salt solution and soaked 5～10 minutes, further again it is positioned over after the sterilization and adopts the clear water method that flows to filter in the flow cell;
(3) heating drains: plant leaf blade was put into the hot water blanching 7 seconds, then filter rear naturally the placement and drain in cold water;
(4) squeeze out juice: the plant material after will draining is put into the extruder extruding or is put into the mixer fragmentation or put into edge mill cutting, the cutter head rotating speed of described edge mill fly cutter is 400 rev/mins～460 rev/mins, until the cutting extruding goes out juice fully;
(5) residue extruding: the plant material particle residue of cutting and crushing pushed with the mode of gravity extruding again get juice;
(6) clarification: after naturally leaving standstill 10～12 hours under the pteridophyte juice normal temperature with the rear gained of step 5, and after the 4th hour, add anticorrisive agent, described anticorrisive agent is benzoic acid and sodium benzoate or sorbic acid;
(7) coarse filtration: utilize sheet frame, the pteridophyte juice after the clarification is filtered from the sheet frame top, remove plant residue and granule blade in the juice;
(8) ultrafiltration: utilize the ultrafiltration secondary filter, draw limpider pteridophyte juice;
(9) acid sugar allotment: in the pteridophyte juice that after step 8 is filtered, draws, drop into acid sugar batching, processing, described saccharic acid ratio is 13:1～15:1, after the described pteridophyte juice Normal juice amount that draws after step 8 is filtered is not less than allotment 20% of the Juice total amount;
(10) add essence: add food essence in pteridophyte juice, the weight of described food essence is 0.03%～0.06%;
(11) homogeneous: deployed fern beverage juice is put into high pressure homogenizer, fern beverage juice is under high pressure by the homogenizer homogeneous, the suspension of different particles is homogenized, and beverage totally keeps certain turbidity, obtains to be difficult for the beverage juice of layering and precipitation;
(12) reverse osmosis concentration: utilize reverse osmosis membrane, at normal temperatures, that the fern beverage of completing steps 11 homogeneous is concentrated;
(13) sterilization: can be by high-temperature instantaneous sterilization device or immersion method or steam-type sterilization, described temperature all is arranged on 70 ℃～95 ℃, and the continuous heating state is kept 15-30 second;
(14) bottling: the cooled fern beverage of process step 13 is directly bottled to store and is got final product.
2. the manufacturing technique method of a kind of fern beverage as claimed in claim 1, it is characterized in that: the pteridophyte in the described step 1 is fiddlehead, more excellent selection is the tender leaf part of fiddlehead.
3. the manufacturing technique method of a kind of fern beverage as claimed in claim 1 or 2, it is characterized in that: the flowing water speed of flow cell is 1.5 meter per seconds in the described step 2.
4. the manufacturing technique method of a kind of fern beverage as claimed in claim 3, it is characterized in that: the anticorrisive agent in the described step 6 is sorbic acid, the content of described sorbic acid is no more than 0.4 gram/kilogram.
5. the manufacturing technique method of a kind of fern beverage as claimed in claim 4 is characterized in that: the sugar batching in the described step 9 is mainly sucrose or HFCS; Described acid batching is mainly citric acid or malic acid, after the described fern beverage Normal juice amount that draws after step 7 is filtered accounts for allotment 30% of fern beverage total amount.
6. the manufacturing technique method of a kind of fern beverage as claimed in claim 5 is characterized in that: described step 12 is finished under the sealing oxygen free condition.
7. the manufacturing technique method of a kind of fern beverage as claimed in claim 6 is characterized in that: the stand-by bottle in described step 14 bottling is pop can or glass jar, and optimal selection is the clear glass tank.
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| CN104285765A (en) * | 2014-09-15 | 2015-01-21 | 孙以川 | Drinkable plant water production technology |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104285765A (en) * | 2014-09-15 | 2015-01-21 | 孙以川 | Drinkable plant water production technology |
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