CN104207254A - Preparation method of tender okra drink - Google Patents
Preparation method of tender okra drink Download PDFInfo
- Publication number
- CN104207254A CN104207254A CN201410421869.3A CN201410421869A CN104207254A CN 104207254 A CN104207254 A CN 104207254A CN 201410421869 A CN201410421869 A CN 201410421869A CN 104207254 A CN104207254 A CN 104207254A
- Authority
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- China
- Prior art keywords
- okra
- tender
- tender fruit
- water
- fruit
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241001075517 Abelmoschus Species 0.000 title claims abstract description 81
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 43
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 9
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 9
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 9
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 239000008103 glucose Substances 0.000 claims abstract description 9
- 235000013336 milk Nutrition 0.000 claims abstract description 9
- 239000008267 milk Substances 0.000 claims abstract description 9
- 210000004080 milk Anatomy 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 239000000084 colloidal system Substances 0.000 claims abstract description 5
- 239000002686 phosphate fertilizer Substances 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 70
- 235000013361 beverage Nutrition 0.000 claims description 34
- 238000001816 cooling Methods 0.000 claims description 16
- 238000005498 polishing Methods 0.000 claims description 12
- 239000003513 alkali Substances 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 8
- 150000002500 ions Chemical class 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 238000012216 screening Methods 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 239000002585 base Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 230000007547 defect Effects 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 3
- 239000012535 impurity Substances 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 description 7
- 241000207840 Jasminum Species 0.000 description 6
- 235000010254 Jasminum officinale Nutrition 0.000 description 6
- 230000035622 drinking Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000002783 ambrette Nutrition 0.000 description 2
- 244000096712 ambrette Species 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 241000883966 Astrophytum capricorne Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 206010017553 Furuncle Diseases 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- 241000218922 Magnoliophyta Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000002745 absorbent Effects 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000002023 wood 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
- A23L2/04—Extraction of 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
-
- 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 preparation method of a tender okra drink. Full and non-damaged tender okras without impurities are selected, phosphate fertilizer remained on the tender okras are washed out by clean water, the tender okras are soaked in alkaline ionized water and heated until the water is boiled and then continuously boiled for 3-5 minutes, taken out and quickly cooled in an environment at below 10 DEG C for 2-3 minutes; the cooled tender okras are ground by a colloid grinding machine, and screened for at least two times; the ground tender okra juice, milk powder, glucose and lotus root starch are mixed with water, and quickly cooled in an environment at below 30 DEG C for 5-10 minutes, so as to obtain the tender okra drink. The preparation method conquers the defect of the prior art that a large amount of nutrients are lost during the production process. The drink comprises the extract of fresh tender okras and ionized water, so that the drink tastes comfortable, seems light in color, and the nutrients of the fresh tender okras are well maintained during the production process.
Description
Technical field
The present invention relates to field of deep processing of farm products, particularly the preparation technology of the tender fruit beverage of a kind of okra.
Background technology
Okra has another name called ambrette, goat's horn dish, swordweed, foreign capsicum, coffee ambrette, is a kind of herbaceous plant, and its tender fruit (pod) meat is tender, lubricated, and unique flavor, is of high nutritive value, and is particularly suitable for daily tonic; Can stir-fry and eat, cook, tank cold and dressed with sauce, processed, cook soup and quick-frozen processing etc.; In young fruit, also contain a kind of emplastic, can be aid digestion, treatment gastritis, gastric ulcer, and can protect liver and strengthen human tolerance; Tender leaf is edible also: flower seed and root to dislike sore carbuncle furuncle effective in cure, have certain antitumaous effect, in seed, contain the mineral matters such as more potassium, calcium, iron, zinc, manganese, can extract grease, protein or the substitute as coffee.
The dried flower of okra can be developed as health care jasmine tea, because it is rich in plant flavone (ranking the first in the seeds of flowering plants of finding at present) and other nutriment does a great deal of good to many aspects such as human body kidney, liver, stomach, skins.
Brightly in prior art there is following defect:
1. okra jasmine tea is just made dry jasmine tea with conventional tea-manufacturing technology by okra flower, and people are again with soaked the drinking of dry jasmine tea of making; In tea making process, all can lose through refrigeration, dry most of nutriment of okra in spending that make, when soaked drinking, the absorbent nutriment of human body is very little especially, does not reach the effect of drinking the health care of okra jasmine tea.
2. okra jasmine tea needs soakedly in the time drinking, and drinks very inconveniently, and this mode and mouthfeel can not be accepted by the crowd of all age levels.
Summary of the invention
Technical problem to be solved by this invention is, overcome the shortcoming of prior art, the preparation technology of the tender fruit beverage of a kind of okra is provided, overcome the defect that causes a large number of nutrients loss in its production process, the beverage that adopts the fresh tender fruit extract of okra of extraction and ionized water to make, drink comfortable taste of the present invention, bright in color can well be preserved the nutritional labeling of the tender fruit of fresh okra in process.
In order to solve above technical problem, the invention provides the preparation technology of the tender fruit beverage of a kind of okra, comprise following concrete steps:
(1) select full, free from admixture and carry out subsequent step without the tender fruit of setose abelmoschus seed damaging,
(2) clean the upper residual phosphate fertilizer of the tender fruit of okra with clear water, be placed in alkali ion water and soak, ebuillition of heated is boiling 3-5 minute again, takes out and be placed in rapidly 10 DEG C of following cooling 2-3 minute;
(3) utilize colloid sander that tender okra fruit is polished, carry out at least both sides screening;
(4) carry out the proportioning of beverage according to following mass percent: the tender fruit polishing of okra juice: 40-43%, milk powder: 0.08-0.15%, glucose: 0.08-0.15%, lotus root starch: 0.22-0.29%, configure the rear cooling 5-10 minute at 30 DEG C that is placed in rapidly, obtain the tender fruit beverage of okra.
The technical scheme that the present invention further limits is:
Further, the preparation technology of the tender fruit beverage of aforesaid okra, adds water and screens after the polishing of tender fruit in step (4), and water temperature is 60-70 DEG C, guarantees not have to get liquid after particle and carries out subsequent operation.
The preparation technology of the tender fruit beverage of aforesaid okra, puts into UHT sterilization machine by the tender fruit liquid of okra of step (4) screening and carries out UHT sterilizing.
The preparation technology of the tender fruit beverage of aforesaid okra, described fresh okra flower extract is to be placed in rapidly 10 DEG C of following cooling slurrying to filter and obtain by the alkali ion water soaking of the tender fruit 85-90 of the okra that removes the handle base of a fruit of gathering early morning DEG C and after seething with excitement boiling 3-5 minute.
The preparation technology of the tender fruit beverage of aforesaid okra, mixture after allotment is in every 400 grams of water with adding the mass ratio of water, 15 grams of the tender fruit polishing of okra juice, 8-10 gram of lotus root starch, 3-5 gram of glucose, 3-5 gram of milk, the water temperature that reconstitutes water is not less than 90 DEG C, and after stirring, be placed in rapidly cooling 5-10 minute at 30 DEG C.
The invention has the beneficial effects as follows:
The preparation technology of the designed tender fruit beverage of okra of the present invention overcomes the defect that causes a large number of nutrients loss in its production process, the beverage that adopts the fresh tender fruit extract of okra of extraction and ionized water to make, drink comfortable taste of the present invention, bright in color can well be preserved the nutritional labeling of the tender fruit of fresh okra in process.
Detailed description of the invention
embodiment 1
The present embodiment provides the preparation technology of the tender fruit beverage of a kind of okra, comprises following concrete steps:
(1) select full, free from admixture and carry out subsequent step without the tender fruit of setose abelmoschus seed damaging,
(2) clean the upper residual phosphate fertilizer of the tender fruit of okra with clear water, be placed in alkali ion water and soak, ebuillition of heated boiling 3 minutes again, take out and be placed in rapidly 10 DEG C following cooling 2 minutes;
(3) utilize colloid sander that tender okra fruit is polished, carry out at least both sides screening, select the dragon of rolling of at least 110 wood to sieve;
(4) carry out the proportioning of beverage according to following mass percent: the tender fruit polishing of okra juice: 40%, milk powder: 0.08%, glucose: 0.08%, lotus root starch: 0.22%, configure rear being placed in rapidly at 30 DEG C cooling 5 minutes, obtain the tender fruit beverage of okra.
The technical scheme that the present invention further limits is:
Further, the preparation technology of the tender fruit beverage of aforesaid okra, adds water and screens after the polishing of tender fruit in step (4), and water temperature is 60 DEG C, guarantees not have to get liquid after particle and carries out subsequent operation.
The preparation technology of the tender fruit beverage of aforesaid okra, puts into UHT sterilization machine by the tender fruit liquid of okra of step (4) screening and carries out UHT sterilizing.
The preparation technology of the tender fruit beverage of aforesaid okra, described fresh okra flower extract is after 3 minutes, to be placed in rapidly 10 DEG C of following cooling slurrying by the alkali ion water soaking of 85 DEG C of the tender fruits of the okra that removes the handle base of a fruit of gathering early morning the boiling of seething with excitement to filter acquisition.
The preparation technology of the tender fruit beverage of aforesaid okra, mixture after allotment is in every 400 grams of water with adding the mass ratio of water, 15 grams of the tender fruit polishing of okra juice, 8 grams of lotus root starch, 3 grams of glucose, 3 grams of milk, the water temperature that reconstitutes water is not less than 90 DEG C, and after stirring, be placed in rapidly at 30 DEG C cooling 5 minutes.
embodiment 2
The present embodiment provides the preparation technology of the tender fruit beverage of a kind of okra, comprises following concrete steps:
(1) select full, free from admixture and carry out subsequent step without the tender fruit of setose abelmoschus seed damaging,
(2) clean the upper residual phosphate fertilizer of the tender fruit of okra with clear water, be placed in alkali ion water and soak, ebuillition of heated is boiling 3-5 minute again, take out and be placed in rapidly 10 DEG C following cooling 3 minutes;
(3) utilize colloid sander that tender okra fruit is polished, carry out at least both sides screening;
(4) carry out the proportioning of beverage according to following mass percent: the tender fruit polishing of okra juice: 43%, milk powder: 0.15%, glucose: 0.15%, lotus root starch: 0.29%, configure rear being placed in rapidly at 30 DEG C cooling 10 minutes, obtain the tender fruit beverage of okra.
The technical scheme that the present invention further limits is:
Further, the preparation technology of the tender fruit beverage of aforesaid okra, adds water and screens after the polishing of tender fruit in step (4), and water temperature is 70 DEG C, guarantees not have to get liquid after particle and carries out subsequent operation.
The preparation technology of the tender fruit beverage of aforesaid okra, puts into UHT sterilization machine by the tender fruit liquid of okra of step (4) screening and carries out UHT sterilizing.
The preparation technology of the tender fruit beverage of aforesaid okra, described fresh okra flower extract is after 5 minutes, to be placed in rapidly 10 DEG C of following cooling slurrying by the alkali ion water soaking of 90 DEG C of the tender fruits of the okra that removes the handle base of a fruit of gathering early morning the boiling of seething with excitement to filter acquisition.
The preparation technology of the tender fruit beverage of aforesaid okra, mixture after allotment is in every 400 grams of water with adding the mass ratio of water, 15 grams of the tender fruit polishing of okra juice, 10 grams of lotus root starch, 5 grams of glucose, 3 grams of milk, the water temperature that reconstitutes water is not less than 90 DEG C, and after stirring, be placed in rapidly at 30 DEG C cooling 8 minutes.
Above embodiment only, for explanation technological thought of the present invention, can not limit protection scope of the present invention with this, every technological thought proposing according to the present invention, and any change of doing on technical scheme basis, within all falling into protection domain of the present invention.
Claims (5)
1. a preparation technology for the tender fruit beverage of okra, is characterized in that, comprises following concrete steps:
(1) select full, free from admixture and carry out subsequent step without the tender fruit of setose abelmoschus seed damaging,
(2) clean the upper residual phosphate fertilizer of the tender fruit of okra with clear water, be placed in alkali ion water and soak, ebuillition of heated is boiling 3-5 minute again, takes out and be placed in rapidly 10 DEG C of following cooling 2-3 minute;
(3) utilize colloid sander that tender okra fruit is polished, carry out at least both sides screening;
(4) carry out the proportioning of beverage according to following mass percent: the tender fruit polishing of okra juice: 40-43%, milk powder: 0.08-0.15%, glucose: 0.08-0.15%, lotus root starch: 0.22-0.29%, configure the rear cooling 5-10 minute at 30 DEG C that is placed in rapidly, obtain the tender fruit beverage of okra.
2. the preparation technology of the tender fruit beverage of okra according to claim 1, is characterized in that, in step (4), after the polishing of tender fruit, adds water and screens, and water temperature is 60-70 DEG C, guarantees not have to get liquid after particle and carries out subsequent operation.
3. the preparation technology of the tender fruit beverage of okra according to claim 1, is characterized in that, the tender fruit liquid of okra of step (4) screening is put into UHT sterilization machine and carry out UHT sterilizing.
4. the preparation technology of the tender fruit beverage of okra according to claim 1, it is characterized in that, described fresh okra flower extract is to be placed in rapidly 10 DEG C of following cooling slurrying to filter and obtain by the alkali ion water soaking of the tender fruit 85-90 of the okra that removes the handle base of a fruit of gathering early morning DEG C and after seething with excitement boiling 3-5 minute.
5. the preparation technology of the tender fruit beverage of okra according to claim 1, it is characterized in that, mixture after allotment is in every 400 grams of water with adding the mass ratio of water, 15 grams of the tender fruit polishing of okra juice, 8-10 gram of lotus root starch, 3-5 gram of glucose, 3-5 gram of milk, the water temperature that reconstitutes water is not less than 90 DEG C, and after stirring, is placed in rapidly cooling 5-10 minute at 30 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410421869.3A CN104207254A (en) | 2014-08-26 | 2014-08-26 | Preparation method of tender okra drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410421869.3A CN104207254A (en) | 2014-08-26 | 2014-08-26 | Preparation method of tender okra drink |
Publications (1)
| Publication Number | Publication Date |
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| CN104207254A true CN104207254A (en) | 2014-12-17 |
Family
ID=52089465
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410421869.3A Pending CN104207254A (en) | 2014-08-26 | 2014-08-26 | Preparation method of tender okra drink |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104207254A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231245A (en) * | 2015-11-06 | 2016-01-13 | 四川大学 | Okra effervescent tablet and preparation technology thereof |
| CN105410917A (en) * | 2015-12-07 | 2016-03-23 | 安徽科技学院 | Low-sugar okra and pumpkin can and making method thereof |
| CN105707604A (en) * | 2016-03-07 | 2016-06-29 | 内蒙古牧兰生物科技有限公司 | Okra beverage and making method thereof |
| CN107259238A (en) * | 2017-06-12 | 2017-10-20 | 蔡凤文 | A kind of preparation method of horseshoe beverage of yellow mallow |
-
2014
- 2014-08-26 CN CN201410421869.3A patent/CN104207254A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231245A (en) * | 2015-11-06 | 2016-01-13 | 四川大学 | Okra effervescent tablet and preparation technology thereof |
| CN105410917A (en) * | 2015-12-07 | 2016-03-23 | 安徽科技学院 | Low-sugar okra and pumpkin can and making method thereof |
| CN105707604A (en) * | 2016-03-07 | 2016-06-29 | 内蒙古牧兰生物科技有限公司 | Okra beverage and making method thereof |
| CN107259238A (en) * | 2017-06-12 | 2017-10-20 | 蔡凤文 | A kind of preparation method of horseshoe beverage of yellow mallow |
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Application publication date: 20141217 |