CN103610180A - Compound bitter gourd fruit beverage and preparation method thereof - Google Patents
Compound bitter gourd fruit beverage and preparation method thereof Download PDFInfo
- Publication number
- CN103610180A CN103610180A CN201310615752.4A CN201310615752A CN103610180A CN 103610180 A CN103610180 A CN 103610180A CN 201310615752 A CN201310615752 A CN 201310615752A CN 103610180 A CN103610180 A CN 103610180A
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- Prior art keywords
- juice
- parts
- carrot
- fruit beverage
- balsam pear
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- 235000009811 Momordica charantia Nutrition 0.000 title claims abstract description 43
- 235000013361 beverage Nutrition 0.000 title claims abstract description 38
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 32
- 150000001875 compounds Chemical class 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 244000078912 Trichosanthes cucumerina Species 0.000 title abstract 5
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 title abstract 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 44
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 235000015190 carrot juice Nutrition 0.000 claims abstract description 24
- 235000013944 peach juice Nutrition 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000003381 stabilizer Substances 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 244000302512 Momordica charantia Species 0.000 claims description 38
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 37
- 235000018365 Momordica dioica Nutrition 0.000 claims description 37
- 244000000626 Daucus carota Species 0.000 claims description 6
- 235000002767 Daucus carota Nutrition 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 abstract description 11
- 235000019658 bitter taste Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 235000015203 fruit juice Nutrition 0.000 abstract description 2
- 235000020383 bitter gourd juice Nutrition 0.000 abstract 3
- 235000019606 astringent taste Nutrition 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 239000002131 composite material Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000035922 thirst Effects 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229930185803 charantin Natural products 0.000 description 1
- 230000009194 climbing Effects 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000002216 heart Anatomy 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a compound bitter gourd fruit beverage and a preparation method thereof. The compound bitter gourd fruit beverage comprises the following raw materials in parts by weight: 40-60 parts of bitter gourd juice, 10-30 parts of carrot juice, 20-40 parts of sorb juice, 10-30 parts of yellow peach juice, 1-5 parts of salt and 0.01-0.1 part of a stabilizer. The preparation method comprises the following steps: weighing the bitter gourd juice, the carrot juice and the salt in weight ratio, mixing, adding water with the weight being 5-10 times of the total weight of a mixture, boiling for 2-4 minutes, cooling to 45 DEG C, adding the rest raw materials, uniformly mixing, heating to 35-45 DEG C, homogenizing in a homogenizing machine under the pressure intensity of 20-25 MPa for 1-3 times, and sterilizing to obtain the compound bitter gourd fruit beverage. The compound bitter gourd fruit beverage is a natural green beverage prepared by taking the bitter gourd juice as a main material and supplementing other fruit juice as auxiliary materials, and is rich in nutrition, free from bitter and astringent tastes and relatively good in mouth feel.
Description
Technical field
The present invention relates to the preparation method of one kind of multiple fruit composite beverages, be specifically related to a kind of balsam pear Compound Water fruit beverage and preparation method thereof.
Background technology
Balsam pear claims again balsam pear, is cucurbitaceous plant, is annual climbing herb.Bitter, nontoxic, cold in nature, enters the heart, liver, spleen, lung channel, has that heat clearly quenches one's thirst, hypotensive, blood fat, skin maintenance, the function such as enhance metabolism.Balsam pear is containing mineral matters such as rich in protein, carbohydrate, several amino acids, charantin, bitter melon protein, carrotene, vitamin B1, vitamin C, dietary fiber and magnesium, calcium, selenium, zinc, potassium, long-term edible, can keep full of vitality, promote longevity, strengthen the resistance of human body.
Along with the development of economic society, people's living standard is also improving constantly, and various health diets are more and more paid close attention to.At present, for soda, fruit juice has become the substitute of healthy beverage, is more and more subject to consumer's favor.What occurred on the market take balsam pear as primary raw material, the various beverages of making, but balsam pear bitter taste, people always, when making beverage with balsam pear, are added into multiple additives, with cover in balsam pear with bitter taste, and these additives, long-term drinking can have a certain impact to health.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of balsam pear composite beverage and preparation method thereof, and this balsam pear composite beverage be take Bitter Melon Juice as primary raw material, is equipped with the natural green drink that other fruit syrup is made, and it is nutritious, better without bitter taste, mouthfeel.
For solving the problems of the technologies described above, the present invention by the following technical solutions:
A balsam pear Compound Water fruit beverage, mainly by the raw material of following weight parts, made:
40～60 parts of Bitter Melon Juices, 10～30 parts of carrot juices, 20～40 parts, sorb juice, 10～30 parts of yellow peach juices, 1～5 part of salt, 0.01～0.1 part of stabilizing agent.
Above-mentioned balsam pear Compound Water fruit beverage, each parts by weight of raw materials the best is:
50 parts of Bitter Melon Juices, 20 parts of carrot juices, 30 parts, sorb juice, 20 parts of yellow peach juices, 3 parts of salt, 0.05 part of stabilizing agent.
The preparation method of above-mentioned balsam pear Compound Water fruit beverage, comprises the following steps:
1) get that balsam pear goes that seed, carrot are cleaned, sorb and Huang Tao pulp, squeeze the juice, obtain respectively Bitter Melon Juice, carrot juice, sorb juice and yellow peach juice;
2) by said ratio, taking Bitter Melon Juice, carrot juice and salt mixes, add and mix 5～10 times of water of gross weight, boil 2～4 minutes, after below being cooled to 45 ℃, adding remaining formula material to stir and evenly mix, then be heated to 35～45 ℃, and under the condition that is 20～25MPa at pressure, put into homogenizer and carry out homogeneous 1～3 time, sterilization, obtains balsam pear Compound Water fruit beverage.
Bitter Melon Juice nutritional labeling in the present invention's formula is abundant, be rich in amino acid, multivitamin, carrotene, calcium, magnesium, potassium of needed by human body etc., have heat-clearing dispel internal heat, removing toxic substances, improving eyesight, tonifying Qi benefit essence, quench the thirst and relieve summer heat, beautifying face and moistering lotion, promote longevity, strengthen the effects such as resistance of human body.In Compound Water fruit beverage, added carrot juice, be rich in string, can accelerate digestion and the toxin expelling of stomach, can be beneficial to defecation by stimulating gastrointestinal wriggling, carrot juice improves immunity of organism mechanism in addition, indirectly eliminates the effects such as cancer cell.In Compound Water fruit beverage of the present invention, also added sorb juice and yellow peach juice, to change outward appearance, mouthfeel and the structural state of made beverage, thereby the strong fruit that the beverage that makes to obtain has is fragrant.Preparation method of the present invention simply, has effectively kept the nutritional labeling of raw material, applicable all kinds of drunk by people, is a kind of safe, healthy green drink.
The specific embodiment
With specific embodiment, be described further below, but the present invention is not limited to these embodiment.
Embodiment 1
A balsam pear Compound Water fruit beverage, its formula is:
50 parts of Bitter Melon Juices, 20 parts of carrot juices, 30 parts, sorb juice, 20 parts of yellow peach juices, 3 parts of salt, 0.05 part of stabilizing agent.
The preparation method of the present embodiment balsam pear Compound Water fruit beverage, the steps include:
1) get that balsam pear goes that seed, carrot are cleaned, sorb and Huang Tao pulp, squeeze the juice, obtain respectively Bitter Melon Juice, carrot juice, sorb juice and yellow peach juice;
2) by said ratio, taking Bitter Melon Juice, carrot juice and salt mixes, add and mix 7 times of water of gross weight, boil 3 minutes, after below being cooled to 45 ℃, adding remaining formula material to stir and evenly mix, then be heated to 40 ℃, and under the condition that is 22MPa at pressure, put into homogenizer and carry out homogeneous 2 times, sterilization, obtains balsam pear Compound Water fruit beverage.
Embodiment 2
A balsam pear Compound Water fruit beverage, its formula is:
60 parts of Bitter Melon Juices, 20 parts of carrot juices, 20 parts, sorb juice, 30 parts of yellow peach juices, 3 parts of salt, 0.01 part of stabilizing agent.
The preparation method of the present embodiment balsam pear Compound Water fruit beverage, the steps include:
1) get that balsam pear goes that seed, carrot are cleaned, sorb and Huang Tao pulp, squeeze the juice, obtain respectively Bitter Melon Juice, carrot juice, sorb juice and yellow peach juice;
2) by said ratio, taking Bitter Melon Juice, carrot juice and salt mixes, add and mix 10 times of water of gross weight, boil 3 minutes, after below being cooled to 45 ℃, adding remaining formula material to stir and evenly mix, then be heated to 35 ℃, and under the condition that is 25MPa at pressure, put into homogenizer and carry out homogeneous 3 times, sterilization, obtains balsam pear Compound Water fruit beverage.
Embodiment 3
A balsam pear Compound Water fruit beverage, its formula is:
52 parts of Bitter Melon Juices, 10 parts of carrot juices, 40 parts, sorb juice, 15 parts of yellow peach juices, 1 part of salt, 1 part of stabilizing agent.
The preparation method of the present embodiment balsam pear Compound Water fruit beverage, the steps include:
1) get that balsam pear goes that seed, carrot are cleaned, sorb and Huang Tao pulp, squeeze the juice, obtain respectively Bitter Melon Juice, carrot juice, sorb juice and yellow peach juice;
2) by said ratio, taking Bitter Melon Juice, carrot juice and salt mixes, add and mix 5 times of water of gross weight, boil 4 minutes, after below being cooled to 45 ℃, adding remaining formula material to stir and evenly mix, then be heated to 45 ℃, and under the condition that is 20MPa at pressure, put into homogenizer and carry out homogeneous, sterilization, obtains balsam pear Compound Water fruit beverage.
Embodiment 4
A balsam pear Compound Water fruit beverage, its formula is:
40 parts of Bitter Melon Juices, 30 parts of carrot juices, 32 parts, sorb juice, 10 parts of yellow peach juices, 5 parts of salt, 0.06 part of stabilizing agent.
The preparation method of the present embodiment balsam pear Compound Water fruit beverage, the steps include:
1) get that balsam pear goes that seed, carrot are cleaned, sorb and Huang Tao pulp, squeeze the juice, obtain respectively Bitter Melon Juice, carrot juice, sorb juice and yellow peach juice;
2) by said ratio, taking Bitter Melon Juice, carrot juice and salt mixes, add and mix 8 times of water of gross weight, boil 2 minutes, after below being cooled to 45 ℃, adding remaining formula material to stir and evenly mix, then be heated to 35 ℃, and under the condition that is 22MPa at pressure, put into homogenizer and carry out homogeneous, sterilization, obtains balsam pear Compound Water fruit beverage.
Claims (3)
1. a balsam pear Compound Water fruit beverage, is characterized in that, it comprises that following weight parts raw material makes: 40～60 parts of Bitter Melon Juices, 10～30 parts of carrot juices, 20～40 parts, sorb juice, 10～30 parts of yellow peach juices, 1～5 part of salt, 0.01～0.1 part of stabilizing agent.
2. balsam pear Compound Water fruit beverage according to claim 1, is characterized in that, the weight portion of each raw material is: 50 parts of Bitter Melon Juices, 20 parts of carrot juices, 30 parts, sorb juice, 20 parts of yellow peach juices, 3 parts of salt, 0.05 part of stabilizing agent.
3. the preparation method of balsam pear Compound Water fruit beverage as claimed in claim 1 or 2, is characterized in that, comprises the following steps:
1) get that balsam pear goes that seed, carrot are cleaned, sorb and Huang Tao pulp, squeeze the juice, obtain respectively Bitter Melon Juice, carrot juice, sorb juice and yellow peach juice;
2) by said ratio, taking Bitter Melon Juice, carrot juice and salt mixes, add and mix rear 5～10 times of water of gross weight, boil 2～4 minutes, after below being cooled to 45 ℃, adding remaining formula material to stir and evenly mix, then be heated to 35～45 ℃, and under the condition that is 20～25MPa at pressure, put into homogenizer and carry out homogeneous 1～3 time, sterilization, obtains balsam pear Compound Water fruit beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310615752.4A CN103610180A (en) | 2013-11-27 | 2013-11-27 | Compound bitter gourd fruit beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310615752.4A CN103610180A (en) | 2013-11-27 | 2013-11-27 | Compound bitter gourd fruit beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103610180A true CN103610180A (en) | 2014-03-05 |
Family
ID=50160916
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310615752.4A Pending CN103610180A (en) | 2013-11-27 | 2013-11-27 | Compound bitter gourd fruit beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103610180A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770818A (en) * | 2015-04-29 | 2015-07-15 | 合肥康龄养生科技有限公司 | Yellow peach and carrot compound beverage made by fermentation liquor containing dumpling-type fermentation bodies and making method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101120809A (en) * | 2007-08-21 | 2008-02-13 | 王科大 | Bhodiola rood anti-fatigue fruit-vegetable beverage |
| CN102240052A (en) * | 2010-05-10 | 2011-11-16 | 孙洁 | Fruit and vegetable beverage |
-
2013
- 2013-11-27 CN CN201310615752.4A patent/CN103610180A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101120809A (en) * | 2007-08-21 | 2008-02-13 | 王科大 | Bhodiola rood anti-fatigue fruit-vegetable beverage |
| CN102240052A (en) * | 2010-05-10 | 2011-11-16 | 孙洁 | Fruit and vegetable beverage |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770818A (en) * | 2015-04-29 | 2015-07-15 | 合肥康龄养生科技有限公司 | Yellow peach and carrot compound beverage made by fermentation liquor containing dumpling-type fermentation bodies and making method thereof |
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Application publication date: 20140305 |