CN104293639A - Apple vinegar fermentation production method - Google Patents
Apple vinegar fermentation production method Download PDFInfo
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- CN104293639A CN104293639A CN201410589360.XA CN201410589360A CN104293639A CN 104293639 A CN104293639 A CN 104293639A CN 201410589360 A CN201410589360 A CN 201410589360A CN 104293639 A CN104293639 A CN 104293639A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/02—Vinegar; Preparation or purification thereof from wine
Abstract
The invention discloses an apple vinegar fermentation production method. The apple vinegar fermentation production method comprises the steps that apple pulp is crushed and pulped into pulp with the granularity of 0.5-3 mm, then the pulp is subjected to alcohol fermentation, and yeast is kept after completion of alcohol fermentation to perform direct liquid acetic fermentation so as to obtain apple vinegar. The production efficiency and the raw material utilization ratio are high, the product flavor substance loss is reduced, and the obtained apple vinegar is strong in fruity flavor and rich in nutrition.
Description
Technical field
The present invention relates to apple vinegar beverage production method, be specifically related to a kind of cider vinegar fermentation method for producing.
Background technology
Fruit vinegar take fruit as main raw material, forms through zymamsis, acetic fermentation brew.Fruit vinegar is rich in the nutritive substances such as multiple amino acids, organic acid, VITAMIN, and has the distinctive fragrance of fruit, and often drinking fruit vinegar can promoting digestion, Ginseng Extract, improves body immunity.
Containing abundant VITAMIN, carbohydrate, pectin, mineral substance, organic acid etc. in apple, high nutritive value is that fruit vinegar and the fruit vinegar beverage product of raw material production is liked by human consumer deeply with apple, has huge consumption market.At present, the production of cider vinegar is raw material through squeeze the juice (as patent CN201210520992), making beating (as patent CN03139260.1) mainly with apple or is that raw material adds yeast saccharomyces cerevisiae and carries out zymamsis after dilution (as patent CN201110257694) with concentrated Succus Mali pumilae, need after zymamsis terminates to remove yeast, then access acetic bacteria and carry out acetic fermentation.Apple squeeze the juice and concentrated Succus Mali pumilae production process in can lose many flavour substancess, affect product special flavour.Apple laggard row zymamsis of pulling an oar can retain flavour substances in apple, and the particle diameter of pulp is the principal element affecting zymamsis efficiency and raw material availability.And yeast saccharomyces cerevisiae is a kind of edible microorganism, is rich in multiple amino acids, vitamin B group, nucleic acid and trace element and can not get application.
Summary of the invention
For overcoming the defect of prior art, of the present invention being provides a kind of cider vinegar fermentation method for producing, with enhance productivity and raw material availability high, reduce product special flavour material damage, the smell of fruits is very sweet for the cider vinegar obtained, nutritious.
The technical solution adopted in the present invention is as follows for achieving the above object:
A kind of cider vinegar fermentation method for producing, the method apple pulp crushing and beating is become granularity to be the pulp of 0.5-3mm, utilizes this pulp to carry out zymamsis, and zymamsis terminates to retain yeast and directly carries out liquid acetic acid fermentation and obtain cider vinegar.
The concrete technology step of described cider vinegar fermentation method for producing is as follows:
1) select, clean: select maturation, fresh, intact apple, clean;
2) stoning, fragmentation: the apple after cleaning utilizes corer for apples to remove fruit stone, and utilize crusher to carry out fragmentation, particle size after cracking is 2-8mm, feeds intake while add sulfurous acid;
3) making beating, enzymolysis: utilize hollander to pull an oar to the apple after fragmentation, making beating granularity is 0.5-3mm, adds polygalacturonase, processes 0.5-2h under temperature 40-60 DEG C of condition, and the pulp after process is through germicidal treatment;
4) wine fermentation: utilize sucrose to regulate total sugar content in pulp to be 150-250g/L, add the yeast after activation, carry out wine fermentation in ethanol fermentation tank;
5) fruit vinegar fermentation: fermentation gained fruit wine mash is diluted with water to ethanol concn 5%-10% (volume ratio), accesses apparatus for acetic acid fermentation tank and carry out stuck fermentation mode after sterilization under 28-33 DEG C of condition;
6) filter sterilization: carry out diatomite filtration to fruit vinegar mash degerming, gained filtrate is filling after High Temperature Sterilization obtains cider vinegar.
In the present invention, be 0.5-3mm by apple pulp Task-size Controlling, the pectinase treatment time can be shortened, and the nutritive substances such as the carbohydrate in pulp, amino acid, organic acid, VITAMIN are discharged in the middle of fruit wine during wine fermentation, improve raw material availability.
In the present invention, sulfurous acid in order to prevent fruit juice oxidizing brown stain, and plays the effect of sterilization.Preferably, the step 2 at aforesaid method) in, the addition of sulfurous acid in broken apple pulp is 1-2g/L.
Step 3) in, the pulp after process is through 70-90 DEG C of process 1-5min sterilization.
Step 4) in inoculum of dry yeast be 0.02%-0.06% (mass ratio), leavening temperature remains on 15-30 DEG C, and fermentation period is 5-10 days.
Step 5) in fruit wine mash after dilution through 80-100 DEG C of process 1-5min sterilization.
In the present invention, described fruit vinegar fermentation mode is stuck fermentation, the initial acetate concentration of every batch fermentation liquid is 30-60g/L, yeast cell rapid cleavage under this acidic conditions after High Temperature Sterilization, the nutritive ingredients such as the VITAMIN in yeast, amino acid are discharged in fermented liquid, facilitate the growth of acetic bacteria and the oxidation of ethanol.Particularly, step 5) in, at every turn described stuck fermentation mode takes out fermented liquid 30%-60% (volume ratio), and supplementary same volume is diluted to the fruit wine mash of ethanol concn 5%-10% (volume ratio), and often criticizing fruit vinegar fermentation time is 12-24h.After partition type fermentation, the concentration of the cider vinegar obtained is 45-90g/L.
Step 6) in, High Temperature Sterilization is through 90-130 DEG C of process 5-30s by filtrate.
Compared to existing technology, beneficial effect of the present invention is:
(1) apple making beating is carry out wine fermentation after the pulp of particle diameter 0.5-3mm by method of the present invention, and the flavour substances in fermenting process in pulp is discharged in the middle of fruit wine, remains the flavour substances of apple to greatest extent;
(2) in method of the present invention, wine fermentation terminates consequence distiller's wort liquid and after heat-sterilization, does not remove yeast directly carry out fruit vinegar fermentation, the nutritive ingredients such as the VITAMIN in yeast, amino acid are retained in fruit wine, facilitate the growth of acetic bacteria and the oxidation of ethanol, improve fermentation efficiency and raw material availability, reduce production cost;
(3) cider vinegar utilizing method of the present invention to produce has the features such as the smell of fruits is very sweet, nutritious, tart flavour is soft.
Below in conjunction with concrete embodiment, the present invention is described in further detail.
Embodiment
Embodiment 1
A kind of cider vinegar fermentation method for producing, concrete steps are as follows:
(1) apple cleaning, fragmentation
Remove impurity, raw Chinese olive and fruit of rotting, select maturation, fresh apple, utilize fruit surfing cleaning machine to clean.Apple after cleaning utilizes corer for apples to remove fruit stone, and utilize stainless steel roll crusher to carry out fragmentation, particle size after cracking is 5-8mm; Time broken, feed intake while add sulfurous acid, sulfurous acid add-on is 1.5g/L;
(2) making beating, enzymolysis
Utilize two pass hollander to pull an oar to the apple after fragmentation, making beating granularity is 1-2mm.Pump into enzymatic vessel after making beating, add polygalacturonase to 0.015g/L, enzymolysis 2h under temperature 45 C condition, the pulp after process is through tubular type high temperature sterilization machine 70 DEG C process 1min sterilization;
(3) cider fermentation
Pulp after enzymolysis is pumped into ethanol fermentation tank, utilizes sucrose to regulate total sugar concentration in pulp to be 190g/L, add the yeast after activation and carry out wine fermentation.Inoculum of dry yeast is 0.03% (mass ratio), and activation temperature is 30 DEG C, and soak time is 3h, and activation solution sucrose concentration is 25g/L.Wine fermentation temperature controls, at 28 DEG C, to detect total sugar concentration in fermented liquid every day, when total sugar concentration stops fermentation lower than during 5g/L; Fermentation time is 5 days with this understanding;
(4) cider vinegar fermentation
Fermentation gained fruit wine mash is diluted with water to ethanol concn 6% (volume ratio), accesses self-suctional fermenter for acetic acid production and carry out fruit vinegar fermentation after tubular type high temperature sterilization machine 90 DEG C process 1min sterilization.Fermentation adopts stuck fermentation mode, fermentation jar temperature controls at 30 DEG C, when alcohol concn in fermentor tank is split lower than during 5g/L, each taking-up fermented liquid 30% (volume ratio), supplement the fruit wine mash of same volume ethanol concn 6% (volume ratio), carry out next batch fermentation, often criticizing fruit vinegar fermentation time is 12h, and fermentation ends acetate concentration reaches 57g/L;
(5) filter sterilization
Carry out diatomite filtration to fruit vinegar mash degerming, gained filtrate is filling after 130 DEG C of process 6s sterilization obtains cider vinegar.
Comparative example 1
Utilize apple squeeze the juice secondary fermentation and remove yeast method produce cider vinegar, concrete steps are as follows:
(1) apple cleaning, fragmentation
Remove impurity, raw Chinese olive and fruit of rotting, select maturation, fresh apple, utilize fruit surfing cleaning machine to clean.Apple after cleaning utilizes corer for apples to remove fruit stone, and utilize stainless steel roll crusher to carry out fragmentation, particle size after cracking is 5-8mm.Time broken, feed intake while add sulfurous acid, sulfurous acid add-on is 1.5g/;
(2) making beating, enzymolysis, squeeze the juice
Utilize two pass hollander to pull an oar to the apple after fragmentation, making beating granularity is 1-2mm.Pump into enzymatic vessel after making beating, add polygalacturonase to 0.015g/L, enzymolysis 2h under temperature 45 C condition, the pulp after process utilizes type juice extractor to squeeze the juice, and gained Sucus Mali pumilae is through tubular type high temperature sterilization machine 70 DEG C process 1min sterilization;
(3) cider fermentation
Fruit juice after enzymolysis is pumped into ethanol fermentation tank, sucrose is utilized to regulate total sugar concentration in fruit juice to be 190g/L, add the yeast after activation and carry out wine fermentation, inoculum of dry yeast is 0.03% (mass ratio), activation temperature is 30 DEG C, soak time is 3h, and activation solution sucrose concentration is 25g/L.Wine fermentation temperature controls, at 28 DEG C, to detect total sugar concentration in fermented liquid every day, when total sugar concentration stops fermentation lower than during 5g/L.Fermentation time is 6 days with this understanding;
(4) cider vinegar fermentation
Fermentation gained fruit wine mash is degerming through diatomite filtration, and gained fruit wine is diluted with water to ethanol concn 6% (volume ratio) after tubular type high temperature sterilization machine 90 DEG C process 1min sterilization, adds self-suctional fermenter for acetic acid production and carries out fruit vinegar fermentation.Fermentation adopts stuck fermentation mode, fermentation jar temperature controls at 30 DEG C, when alcohol concn in fermentor tank is split lower than during 5g/L, each taking-up fermented liquid 30% (volume ratio), supplement the fruit wine of same volume ethanol concn 6% (volume ratio), carry out next batch fermentation, often criticizing fruit vinegar fermentation time is 15h, and fermentation ends acetate concentration reaches 55g/L;
(5) filter sterilization
Carry out diatomite filtration to fruit vinegar mash degerming, gained filtrate is filling after 130 DEG C of process 6s sterilization obtains cider vinegar.
Effectiveness comparison
Compare the utilization ratio of raw material, productivity and quality above-described embodiment 1 and comparative example 1 two kinds of methods, comparative result is in Table 1-3.
1. table 1 is depicted as embodiment 1 and comparative example 1 two kinds of methods and compares raw material availability.Wherein raw materials pretreatment comprises apple fragmentation, making beating, enzymolysis, squeezes the juice.
The raw material availability of table 1 different methods fermentative production cider vinegar compares
| ? | Raw materials pretreatment Raw utilization ratio | Wine fermentation Raw utilization ratio | Fruit vinegar fermentation Raw utilization ratio |
| Embodiment 1 | 90％ | 98％ | 96％ |
| Comparative example 1 | 80％ | 94％ | 92％ |
COMPREHENSIVE CALCULATING, embodiment 1 overall raw material utilization ratio is about 85%, and comparative example 1 overall raw material utilization ratio is about 70%.
2. table 2 is depicted as and utilizes the production efficiency of embodiment 1 and comparative example 1 two kinds of method fermentative production cider vinegars to compare.Wherein raw materials pretreatment comprises apple fragmentation, making beating, enzymolysis, squeezes the juice.
The production efficiency of table 2 different methods fermentative production cider vinegar compares
| ? | Raw materials pretreatment | Wine fermentation | Fruit vinegar ferments |
| Embodiment 1 | 3 hours | 5 days | 12 hours |
| Comparative example 1 | 5 hours | 6 days | 15 hours |
Table 2 result show, embodiment 1 in each workshop section production efficiency all higher than comparative example 1.
3. table 3 is depicted as the quality preservation utilizing embodiment 1 and comparative example 1 two kinds of method fermentative production cider vinegars.
The fruit vinegar quality preservation of table 3 different methods fermentative production cider vinegar
| ? | Alpha-amino nitrogen | Vitamins C |
| Embodiment 1 | 80mg/L | 100mg/L |
| Comparative example 1 | 50mg/L | 80mg/L |
From the results shown in Table 3: more horn of plenty, fragrance are more strong, mouthfeel is more soft in the cider vinegar nutrition utilizing the method for embodiment 1 to produce.
Embodiment 2
A kind of cider vinegar fermentation method for producing, concrete steps are as follows:
(1) apple cleaning, fragmentation
Remove impurity, raw Chinese olive and fruit of rotting, select maturation, fresh apple, utilize fruit surfing cleaning machine to clean.Apple after cleaning utilizes corer for apples to remove fruit stone, and utilize stainless steel roll crusher to carry out fragmentation, particle size after cracking is 3-6mm; Time broken, feed intake while add sulfurous acid, sulfurous acid add-on is 1.5g/L;
(2) making beating, enzymolysis
Utilize two pass hollander to pull an oar to the apple after fragmentation, making beating granularity is 0.5-3mm.Pump into enzymatic vessel after making beating, add polygalacturonase to 0.015g/L, enzymolysis 2h under temperature 45 C condition, the pulp after process is through tubular type high temperature sterilization machine 70 DEG C process 2min sterilization;
(3) cider fermentation
Pulp after enzymolysis is pumped into ethanol fermentation tank, utilizes sucrose to regulate total sugar concentration in pulp to be 180g/L, add the yeast after activation and carry out wine fermentation.Inoculum of dry yeast is 0.03% (mass ratio), activation temperature is 30 DEG C, soak time is 3h, activation solution sucrose concentration is 25g/L, wine fermentation temperature controls at 25 DEG C, detect total sugar concentration in fermented liquid every day, when total sugar concentration stops fermentation lower than during 5g/L, fermentation time is 5 days with this understanding;
(4) cider vinegar fermentation
Fermentation gained fruit wine mash is diluted with water to ethanol concn 6% (volume ratio), accesses self-suctional fermenter for acetic acid production and carry out fruit vinegar fermentation after tubular type high temperature sterilization machine 80 DEG C process 2min sterilization.Fermentation adopts stuck fermentation mode, fermentation jar temperature controls at 30 DEG C, when alcohol concn in fermentor tank is split lower than during 5g/L, each taking-up fermented liquid 30% (volume ratio), supplement the fruit wine mash of same volume ethanol concn 6% (volume ratio), carry out next batch fermentation, often criticizing fruit vinegar fermentation time is 12h, and fermentation ends acetate concentration reaches 57g/L;
(5) filter sterilization
Carry out diatomite filtration to fruit vinegar mash degerming, gained filtrate is filling after 110 DEG C of process 15s sterilization obtains cider vinegar.
Comparative example 2
Utilize apple juice fermentation to produce cider vinegar method, concrete steps are as follows:
(1) apple cleaning, fragmentation
Remove impurity, raw Chinese olive and fruit of rotting, select maturation, fresh apple, utilize fruit surfing cleaning machine to clean.Apple after cleaning utilizes corer for apples to remove fruit stone, and utilize stainless steel roll crusher to carry out fragmentation, particle size after cracking is 5-9mm; Time broken, feed intake while add sulfurous acid, sulfurous acid add-on is 1.5g/L;
(2) making beating, enzymolysis
Utilize two pass hollander to pull an oar to the apple after fragmentation, making beating granularity is 3-6mm.Pump into enzymatic vessel after making beating, add polygalacturonase to 0.015g/L, enzymolysis 2h under temperature 45 C condition, the pulp after process is through tubular type high temperature sterilization machine 70 DEG C process 2min sterilization;
(3) cider fermentation
Pulp after enzymolysis is pumped into ethanol fermentation tank, sucrose is utilized to regulate total sugar concentration in pulp to be 180g/L, add the yeast after activation and carry out wine fermentation, inoculum of dry yeast is 0.03% (mass ratio), and activation temperature is 30 DEG C, soak time is 3h, activation solution sucrose concentration is 25g/L, and wine fermentation temperature controls, at 25 DEG C, to detect total sugar concentration in fermented liquid every day, when total sugar concentration stops fermentation lower than during 5g/L, fermentation time is 6 days with this understanding;
(4) cider vinegar fermentation
Fermentation gained fruit wine mash is diluted with water to ethanol concn 6% (volume ratio), after tubular type high temperature sterilization machine 80 DEG C process 2min sterilization, access self-suctional fermenter for acetic acid production carry out fruit vinegar fermentation, fermentation adopts stuck fermentation mode, fermentation jar temperature controls at 30 DEG C, when alcohol concn in fermentor tank is split lower than during 5g/L, each taking-up fermented liquid 30% (volume ratio), supplement the fruit wine mash of same volume ethanol concn 6% (volume ratio), carry out next batch fermentation, often criticizing fruit vinegar fermentation time is 13h, and fermentation ends acetate concentration reaches 56g/L;
(5) filter sterilization
Carry out diatomite filtration to fruit vinegar mash degerming, gained filtrate is filling after 110 DEG C of process 15s sterilization obtains cider vinegar.
Effectiveness comparison
Compare the utilization ratio of raw material, productivity and quality above-described embodiment 2 and comparative example 2 two kinds of methods, comparative result is in table 4 and 5.
1. table 4 is depicted as embodiment 2 and compares with production efficiency with comparative example 2 raw material availability.
The raw material availability of table 4 different methods fermentative production cider vinegar compares with production efficiency
| ? | Raw material availability | Production efficiency |
| Embodiment 2 | 85％ | 135h/ criticizes |
| Comparative example 2 | 80％ | 162h/ criticizes |
As can be seen from the result of table 4, be that granularity 0.5-3mm is more conducive to improving raw material availability and production efficiency by apple making beating in embodiment 2.
2. table 5 is depicted as the quality preservation of the cider vinegar utilizing embodiment 2 and comparative example 2 fermentative production.
The fruit vinegar quality preservation of table 5 different methods fermentative production cider vinegar
| ? | Alpha-amino nitrogen | Vitamins C |
| Embodiment 2 | 80mg/L | 100mg/L |
| Comparative example 2 | 70mg/L | 90mg/L |
More horn of plenty, fragrance are more strong, mouthfeel is more soft can to find out by the result of table 5 the cider vinegar nutrition utilizing the method for embodiment 2 to produce.
Above-mentioned embodiment is only the preferred embodiment of the present invention; can not limit the scope of protection of the invention with this, change and the replacement of any unsubstantiality that those skilled in the art does on basis of the present invention all belong to the present invention's scope required for protection.
Claims (8)
1. a cider vinegar fermentation method for producing, is characterized in that, the method apple pulp crushing and beating is become granularity to be the pulp of 0.5-3mm, utilizes this pulp to carry out zymamsis, and zymamsis terminates to retain yeast and directly carries out liquid acetic acid fermentation and obtain cider vinegar.
2. cider vinegar fermentation method for producing according to claim 1, is characterized in that, its concrete technology step is as follows:
1) select, clean: select maturation, fresh, intact apple, clean;
2) stoning, fragmentation: the apple after cleaning utilizes corer for apples to remove fruit stone, and utilize crusher to carry out fragmentation, particle size after cracking is 2-8mm, feeds intake while add sulfurous acid;
3) making beating, enzymolysis: add polygalacturonase after utilizing hollander to pull an oar to the apple after fragmentation, process 0.5-2h under temperature 40-60 DEG C of condition, the pulp after process is through germicidal treatment;
4) wine fermentation: utilize sucrose to regulate total sugar content in pulp to be 150-250g/L, add the yeast after activation, carry out wine fermentation in ethanol fermentation tank;
5) fruit vinegar fermentation: fermentation gained fruit wine mash is diluted with water to ethanol concn 5%-10% (volume ratio), accesses apparatus for acetic acid fermentation tank and carry out partitioning scheme fermentation after sterilization under 28-33 DEG C of condition;
6) filter sterilization: carry out diatomite filtration to fruit vinegar mash degerming, gained filtrate is filling after High Temperature Sterilization obtains cider vinegar.
3. cider vinegar fermentation method for producing according to claim 2, is characterized in that, step 3) in, the pulp after process is through 70-90 DEG C of process 1-5min sterilization.
4. cider vinegar fermentation method for producing according to claim 2, is characterized in that, step 4) in inoculum of dry yeast be 0.02%-0.06% (mass ratio), leavening temperature remains on 15-30 DEG C, and fermentation period is 5-10 days.
5. cider vinegar fermentation method for producing according to claim 2, is characterized in that, step 5) in fruit wine mash after dilution through 80-100 DEG C of process 1-5min sterilization.
6. cider vinegar fermentation method for producing according to claim 2, it is characterized in that, step 5) in, at every turn described stuck fermentation mode takes out fermented liquid 30%-60% (volume ratio), supplementary same volume is diluted to the fruit wine mash of ethanol concn 5%-10% (volume ratio), and often criticizing fruit vinegar fermentation time is 12-24h.
7. cider vinegar fermentation method for producing according to claim 2, is characterized in that, step 6) in, High Temperature Sterilization is through 90-130 DEG C of process 5-30s by filtrate.
8. the cider vinegar fermentation method for producing according to right 1, is characterized in that, the concentration of described cider vinegar is 45-90g/L.
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| CN106085808A (en) * | 2016-08-31 | 2016-11-09 | 杨洪 | A kind of apple vinegar |
| CN106222054A (en) * | 2016-07-27 | 2016-12-14 | 惠州市黑娜尔科技有限公司 | The preparation method of apple vinegar |
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| CN107760545A (en) * | 2017-11-23 | 2018-03-06 | 桂林国农生态农业有限公司 | A kind of preparation method of apple vinegar beverage |
| CN108497240A (en) * | 2018-03-05 | 2018-09-07 | 天地壹号饮料股份有限公司 | A kind of compound fruit vinegar beverage and preparation method thereof with auxiliary hyperglycemic function |
| CN109161466A (en) * | 2018-09-26 | 2019-01-08 | 镇江市京江醋业有限公司 | A kind of fruit vinegar zymotechnique |
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| CN111657350A (en) * | 2020-05-12 | 2020-09-15 | 天地壹号饮料股份有限公司 | Fruit vinegar milk beverage with functions of improving sleep and aiding digestion and preparation method thereof |
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| CN107384736A (en) * | 2017-08-31 | 2017-11-24 | 张小燕 | A kind of preparation method of liquid state fermentation apple vinegar |
| CN107760545A (en) * | 2017-11-23 | 2018-03-06 | 桂林国农生态农业有限公司 | A kind of preparation method of apple vinegar beverage |
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| CN109234135A (en) * | 2018-10-30 | 2019-01-18 | 天峨县科学技术情报研究所 | A kind of preparation method of apple vinegar |
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| CN109730178A (en) * | 2019-01-22 | 2019-05-10 | 日照寿乐生物科技有限公司 | A kind of health drink, preparation method and application preventing and treating cardiovascular and cerebrovascular disease |
| CN111657350A (en) * | 2020-05-12 | 2020-09-15 | 天地壹号饮料股份有限公司 | Fruit vinegar milk beverage with functions of improving sleep and aiding digestion and preparation method thereof |
| CN113897265A (en) * | 2021-11-03 | 2022-01-07 | 深圳市舟航环宇电子商务有限公司 | Fermentation method for denucleated pulp of whole apple |
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