CN103798903B - A kind of functional celery juice beverage and making method thereof - Google Patents
A kind of functional celery juice beverage and making method thereof Download PDFInfo
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- CN103798903B CN103798903B CN201410063993.7A CN201410063993A CN103798903B CN 103798903 B CN103798903 B CN 103798903B CN 201410063993 A CN201410063993 A CN 201410063993A CN 103798903 B CN103798903 B CN 103798903B
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- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 title claims abstract description 119
- 235000010591 Appio Nutrition 0.000 title claims abstract description 119
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- 238000000034 method Methods 0.000 title claims abstract description 34
- 244000101724 Apium graveolens Dulce Group Species 0.000 title 1
- 240000007087 Apium graveolens Species 0.000 claims abstract description 118
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- 230000008569 process Effects 0.000 claims abstract description 18
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Classifications
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- 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
- A23L2/60—Sweeteners
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
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- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- 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
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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- 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
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Abstract
The present invention discloses a kind of functional celery juice beverage and making method thereof, the formula of this drinking production is additional for crossing filtered juice by every 100ml celery: Xylitol 2g, L MALIC ACID 0.15g, aspartame 0.08g, taurine 0.02g, CMC are 0.06g, xanthan gum 0.1g. this drinking production is by taking away the puckery taste to alkali lye, compound is protected green lands the optimization of technique and enzymolysis process, at the pained taste of removal celery, keep on Sucus Oenanthes Javanicae pale green color and luster basis, while improving celery crushing juice rate by enzymolysis process optimization, by adding the Xylitol of suitable proportion and L MALIC ACID and taurine, not only mouthfeel is excellent to make the celery juice beverage that obtains, and there is antifatigue and fall blood pressure, effect of reducing blood-fat, the Nutrition and health care of union celery are in one, suitable the general population and patients with diabetes mellitus, for a kind of novel nutrition, the functional juice beverage of health.
Description
Technical field
The invention belongs to food processing technology field, it relates to a kind of functional celery juice beverage and making method thereof.
Background technology
Celery is rich in the multiple nutritional components such as carbohydrate, protein, carotene, vitamin B group, calcium, phosphorus, iron, and containing effective components such as apin, majudin and volatile oil, have and fall blood pressure, reducing blood-fat, cooling blood for hemostasis, gut purge profit just, prevent and treat atherosclerosis and sober up and protect the effect such as stomach. Celery is as a kind of nutritive health-care vegetable sampling double excellent, dietotherapeutic, and various places all have plants widely, local has defined local specialty industries, solid celery of the golden members of a family of the hollow celery of the Ma Jiagou such as Qingdao Pingdu, Qingdao Jimo etc. many. But produce due to celery and there is obvious region and seasonality; the saving and processing technology of celery relatively lags behind again in the development produced; therefore; usually the seasonality of celery can be caused relatively superfluous at some specialty growing areas; occur that celery price reduction is sold, even cause celery to rot to lose, cause waste and the environmental pollution of celery resource; directly affect the income of vegetable grower, dampen the enthusiasm for production of vegetable grower.
Currently, celery is few as its deep processing kind of food, and celery is produced and is mostly marketing fresh. In the marketing fresh process of celery, being generally the petiole supply market tender with nearly cabbage heart portion children, the older petiole that cabbage heart outer rim accounts for celery gross weight 25% is disallowable, and this not only causes the significant wastage of raw material, deals with improperly and also can cause environmental pollution. There are some researches show, in leaf of Herba Apii graveolentis carotene carotene content be 88 times of stem, Vitamin C content be stem 13 times, VITMAIN B1 content be stem 17 times, protein content be 11 times of stem, the content of calcium then exceed 2 times, stem. Along with improving constantly of living standards of the people, garden spgarden stuff has become a megatrend of 21st century food service industry development, and people are not only increasing to the demand of fresh product, and the consumption of garden spgarden stuff also increases year by year. Therefore; if deep processing development can be carried out for the characteristic celery that some production base produces; a large amount of celery outer rim petiole band leaves that the celery and celery marketing fresh of producing busy season surplus are removed are squeezed the juice together; mouthfeel, good colour is made after rational allocation; nutritious and there is the celery juice beverage of certain dietotherapy health-care effect; not only can increase the kind of celery deep processed product; the Sustainable development of celery industry can also be promoted; improve the resource utilization of celery; protection of the environment, it is achieved social benefit, economic benefit get bumper harvests.
Summary of the invention
Produce for the Qingdao Guan Xiong Trade Co., Ltd. gold members of a family solid celery production base celery and have that seasonality is relatively superfluous and in marketing fresh process, a large amount of outer rim petiole is rejected and can not be utilized, celery is caused to rot to lose, not only wasted resource but also the present situation of contaminate environment, the present invention proposes a kind of functional celery juice beverage and making method thereof, by to technique of protecting green lands, the optimization of its deastringent process and enzymolysis process, at maintenance Sucus Oenanthes Javanicae light green color and luster, remove the pained taste of celery, while improving celery crushing juice rate by zymolysis technique, by adding the Xylitol of suitable proportion and L MALIC ACID and taurine, the celery juice beverage obtained is made to have antifatigue and don't contain sucrose, the Nutrition and health care of union celery are in one, suitable the general population and patients with diabetes mellitus, for a kind of novel nutrition, the functional juice beverage of health.
It is an object of the invention to develop a kind of antifatigue, hypertension, hyperlipemic patients are had auxiliary curative effect, is applicable to the functional celery juice beverage of the general population and patients with diabetes mellitus simultaneously.
Its technical scheme is as follows:
A kind of functional celery juice beverage, its formula is crossed filtered juice China and foreign countries by every 100ml celery and is added: Xylitol 2g, L MALIC ACID 0.15g, aspartame 0.08g, taurine 0.02g, CMC0.06g, xanthan gum 0.1g.
A making method for functional celery juice beverage, comprises the following steps:
(1) pre-treatment of celery raw material: rejecting the stem leaf that the old and feeble stem leaf of the yellow in celery endangers with sick worm and rots, rinse well with flowing water, the segment being cut into 2��3cm is for subsequent use;
(2) blanching treatment of celery: utilize the Na of 12CO3Solution to the stem of celery leaf segmented at 80 DEG C, blanching treatment 3min;
(3) celery color preservation technology: adopt 600mg/LZn (Ac)2��70mg/LCuSO4��0.2%CaCl2Mixing solutions protect look;
(4) determination of celery and pure water proportioning: the proportioning of celery and pure water is 2:1;
(5) optimization of celery enzymolysis process condition: using-system stamp mill after celery fragmentation, will add polygalacturonase, cellulase, under polygalacturonase 5g kg, cellulase 4g kg, hydrolysis temperature 45 DEG C of conditions, enzymolysis 1.5h;
(6) squeeze the juice: the celery juice extractor after enzymolysis is squeezed the juice, uses multilayer filtered through gauze;
(7) allocate: cross filtered juice by every 100ml celery and add Xylitol 2g, aspartame 0.08g, L MALIC ACID 0.15g, taurine 0.02g;
(8) filter: after deployed celery juice beverage normal temperature is placed 2h, carry out filtration treatment with the filter membrane in 120 order apertures, obtain the celery juice beverage that sensory properties is good;
(9) stablizer is added;
(10) homogeneous, degassed: carrying out homogenization treatment under 15��20MPa pressure with high pressure homogenizer, the time is 2min; Degassed process 1min is carried out by hot degasification technique afterwards at 90 DEG C of temperature;
(11) sterilization, filling: under 120 DEG C of conditions, to process 30s, and filling while hot, namely obtain finished product after cooling.
Further preferably, the stablizer described in step (9) is one or more in CMC, xanthan gum, sodium alginate.
Further preferably, described xanthan gum is 0.08g.
Further preferably, described CMC is 0.08g.
Further preferably, described sodium alginate is 0.05g.
Further preferably, described stablizer is CMC and xanthan gum, and wherein CMC is 0.06g, xanthan gum 0.1g.
The useful effect of the present invention:
Being squeezed the juice by the outer rim leaf of Herba Apii graveolentis grip strip leaf rejected in the celery of production busy season surplus and marketing fresh process and be used, its sufficient raw, be easy to collect, with low cost, its obtained celery juice beverage is nutritious, and effect is remarkable;
Add the kind of celery deep processed product, it is to increase the resource utilization of celery, avoid celery and rot pollution on the environment, facilitate the Sustainable development of celery industry, it is achieved social benefit, economic benefit get bumper harvests;
In the present invention, utilize Xylitol and L MALIC ACID to substitute white sugar and citric acid, not only ensure that the excellent flavor of product, but also be applicable to diabetic subject and obese people is drunk, and hypertension, hyperlipidemia are had certain auxiliary curative effect;
In the present invention, the interpolation of taurine enhances the anti-fatigue effect of celery juice beverage, and collaborative effect falling blood pressure, reducing blood-fat that improve celery juice beverage.
Embodiment
Below in conjunction with embodiment, the technical scheme of the present invention is described in more detail.
A kind of functional celery juice beverage, its formula is crossed filtered juice China and foreign countries by every 100ml celery and is added: Xylitol 2g, L MALIC ACID 0.15g, aspartame 0.08g, taurine 0.02g, CMC0.06g, xanthan gum 0.1g.
A making method for functional celery juice beverage, comprises the following steps:
(1) pre-treatment of celery raw material: rejecting the old and feeble yellow stem leaf in celery and sick worm harm and rotten stem leaf, rinse well with flowing water, the segment being cut into 2��3cm is for subsequent use;
(2) blanching treatment of celery: utilize the Na of 12CO3Solution to the stem of celery leaf segmented at a certain temperature, blanching treatment certain time;
(3) determination of celery color preservation technology: the osmosis utilizing cytolemma, Zn, Cu ion is made to penetrate into the organization internal of celery raw material, forming section has zinc, the copper complex of the phyllins of good stability, adopts orthogonal test to optimize the processing condition that celery protects look;
(4) determination of celery and pure water proportioning: the impact that celery is crossed filtered juice mouthfeel, color and luster, local flavor according to the different ratio of celery and pure water, determines the optimum proportioning of celery and pure water by experiment of single factor;
(5) optimization of celery enzymolysis process condition: utilize cellulase, at a certain temperature, enzymolysis certain time take crushing juice rate as inspection target to polygalacturonase, is determined the optimum process condition of enzymolysis by single factor test and response surface experiment;
(6) squeeze the juice: the celery juice extractor after enzymolysis is squeezed the juice, then uses multilayer filtered through gauze;
(7) allocate: adopt single factor test and orthogonal experiment design respectively, by comparing different amounts seasonings to the impact of celery juice beverage taste flavor, it is determined that the suitable addition of seasonings;
(8) filter: after deployed celery juice beverage normal temperature is placed 2h, carry out filtration treatment with the filter membrane in 120 order apertures, obtain the celery juice beverage that sensory properties is good;
(9) stablizer is added: adopt single factor test and orthogonal experiment design respectively, by comparing different stabilizers to the impact of celery juice beverage stabilising effect, it is determined that the kind of stablizer and consumption thereof;
(10) homogeneous, degassed: utilize high pressure homogenizer, when 15-20kPa, celery juice beverage is carried out homogeneous, then carry out degassed process under 90 DEG C of conditions;
(11) sterilization, filling: to adopt high-temperature instantaneous sterilization mode, and filling while hot, namely obtain finished product after cooling.
Further refinement to technique scheme:
Described step (2) celery blanching treatment through pretreated celery, will put into 1 Na of 50 DEG C, 60 DEG C, 70 DEG C, 80 DEG C, 90 DEG C 5 kinds of different heat iron temperatures respectively by experiment of single factor2CO3Solution carries out blanching treatment 2min, taking crushing juice rate, Chlorophyll preservation and effect of taking away the puckery taste as inspection target, it is determined that the optimum temps of celery blanching is 80 DEG C; At 80 DEG C of temperature, compare the different blanching treatment time of 1min, 2min, 3min, 4min, 5min5 kind to the impact of crushing juice rate, Chlorophyll preservation and effect of taking away the puckery taste, it is determined that the best blanching treatment time of celery is 3min;
The determination of celery color preservation technology in step (3) is the Zn (Ac) that the celery after blanching treatment is immersed in respectively 4 kinds of different concns by experiment of single factor2(300mg/L, 400mg/L, 500mg/L, 600mg/L), CuSO4(40mg/L, 50mg/L, 60mg/L, 70mg/L), CaCl24h in (0.1%, 0.2%, 0.3%, 0.4%) solution, then rinses well with flowing water, squeezes the juice, and filters, and observes filtrate color. Determine colour protecting agent Zn (Ac) respectively2��CuSO4��CaCl2Optimum quantum of utilization be 600mg/L, 60mg/L, 0.3%. Then L is adopted9(33) orthogonal experimental design scheme, research Zn (Ac)2Concentration, CuSO4Concentration, CaCl2Concentration 3 factors, on the impact of Sucus Oenanthes Javanicae green preservation effect, finally determine 600mg/LZn (Ac)2��70mg/LCuSO4��0.2%CaCl2Mixing solutions Sucus Oenanthes Javanicae effect of color protection is best;
The determination of step (4) celery and pure water proportioning, finger is squeezed the juice after being mixed with the ratio of 1:1,1:2,2:1 with pure water respectively by the celery after color retention, when determining that the optimum proportioning of celery and pure water is 2:1 according to subjective appreciation, filtered juice good mouthfeel crossed by gained celery, has the distinctive fragrant of celery;
The optimization of the enzymolysis process in step (5) is that after being mixed with the ratio of 2:1 with pure water by celery, using-system stamp mill after celery fragmentation, will add polygalacturonase, cellulase, at a certain temperature enzymolysis certain time. Determining enzymolysis top condition by single factor test and response surface experiment, namely under polygalacturonase 5g kg, cellulase 4g kg, hydrolysis temperature 45 DEG C, enzymolysis time 1.5h, the crushing juice rate of celery can improve more than 10%;
Allocating technology in step (7), it is by subjective appreciation method, adopt orthogonal test celery is crossed Xylitol in filtered juice, oxysuccinic acid, aspartame addition be optimized experiment, and the addition of taurine is determined by experiment of single factor, the formula finally determining functional celery juice beverage is that every 100ml celery is crossed filtered juice and added Xylitol 2g, aspartame 0.08g, L MALIC ACID 0.15g, taurine 0.02g;
Adding stablizer in step (9), first being determined the good stablizer of Sucus Oenanthes Javanicae stability and optimum quantum of utilization by experiment of single factor is CMC0.08g, xanthan gum 0.08g, sodium alginate 0.05g; On this basis, L9 (3 is adopted3) orthogonal experimental design scheme, inquired into CMC, xanthan gum and sodium alginate compound consumption to the impact of celery juice beverage stability, it is determined that the addition of CMC0.06g, xanthan gum 0.1g is best to celery juice beverage stability.
Homogeneous in step (10) is degassed, is carry out homogenization treatment under 15��20MPa pressure with high pressure homogenizer, and the time is 2min; Degassed process 1min is carried out by hot degasification technique afterwards at 90 DEG C of temperature.
Sterilization in step (11), filling: namely to adopt high-temperature instantaneous sterilization mode, under 120 DEG C of conditions, process 30s, and filling while hot, namely obtain finished product after cooling.
The above; it is only the present invention's preferably embodiment; protection scope of the present invention is not limited to this; any being familiar with those skilled in the art in the technical scope of present disclosure, the simple change of the technical scheme that can obtain apparently or equivalence are replaced and are all fallen within the scope of protection of the present invention.
Claims (1)
1. a functional celery juice beverage, it is characterised in that, every 100ml celery is crossed filtered juice China and foreign countries and is added: Xylitol 2g, L MALIC ACID 0.15g, aspartame 0.08g, taurine 0.02g, CMC0.06g, xanthan gum 0.1g; Making method, comprises the following steps:
(1) pre-treatment of celery raw material: rejecting the stem leaf that the old and feeble stem leaf of the yellow in celery endangers with sick worm and rots, rinse well with flowing water, the segment being cut into 2 ~ 3cm is for subsequent use;
(2) blanching treatment of celery: utilize the Na of 12CO3Solution to the stem of celery leaf segmented at 80 DEG C, blanching treatment 3min;
(3) celery color preservation technology: adopt 600mg/LZn (Ac)2��70mg/LCuSO4��0.2%CaCl2Mixing solutions protect look;
(4) determination of celery and pure water proportioning: the proportioning of celery and pure water is 2:1;
(5) optimization of celery enzymolysis process condition: using-system stamp mill after celery fragmentation, will add polygalacturonase, cellulase, under polygalacturonase 5g kg, cellulase 4g kg, hydrolysis temperature 45 DEG C of conditions, enzymolysis 1.5h;
(6) squeeze the juice: after being squeezed the juice by the celery juice extractor after enzymolysis, use multilayer filtered through gauze;
(7) allocate: cross filtered juice by every 100ml celery and add Xylitol 2g, aspartame 0.08g, L MALIC ACID 0.15g, taurine 0.02g;
(8) filter: after deployed celery juice beverage normal temperature is placed 2h, carry out filtration treatment with the filter membrane in 120 order apertures, obtain the celery juice beverage that sensory properties is good;
(9) stablizer is added;
(10) homogeneous, degassed: carrying out homogenization treatment under 15��20MPa pressure with high pressure homogenizer, the time is 2min; Degassed process 1min is carried out by hot degasification technique afterwards at 90 DEG C of temperature;
(11) sterilization, filling: under 120 DEG C of conditions, to process 30s, and filling while hot, namely obtain finished product after cooling;
Described stablizer is CMC and xanthan gum, and wherein CMC is 0.06g, xanthan gum is 0.1g.
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| CN104432310A (en) * | 2014-11-18 | 2015-03-25 | 苏州苏东庭生物科技有限公司 | Processing method of anti-alcoholism beverage with mixed pear juice and celery |
| CN104783274B (en) * | 2015-03-27 | 2017-03-08 | 苏州农业职业技术学院 | A kind of preparation method of celery beverage |
| CN104970411A (en) * | 2015-03-28 | 2015-10-14 | 桐城市牯牛背农业开发有限公司 | Production technology of celery juice |
| CN105029547A (en) * | 2015-04-27 | 2015-11-11 | 桐城市牯牛背农业开发有限公司 | Celery juice beverage |
| CN105360845A (en) * | 2015-11-27 | 2016-03-02 | 浙江金手宝生物科技有限公司 | Preparation method of fingered citron beverage |
| CN105724994A (en) * | 2016-03-22 | 2016-07-06 | 贵州师范大学 | Water fennel fresh drink and making method thereof |
| CN107736524B (en) * | 2017-09-27 | 2021-03-30 | 山东省农业科学院生物技术研究中心 | Celery whole-pulp lactobacillus beverage and preparation method thereof |
| CN109566969A (en) * | 2017-09-28 | 2019-04-05 | 江山海维科技有限公司 | A kind of manufacturing method of the color stabilizer of Celery Juice |
| CN108013287A (en) * | 2017-12-23 | 2018-05-11 | 西安交通大学 | A kind of celery hypoglycemic drink and preparation method thereof |
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