CN104621564A - Dried fig product rich in gamma-aminobutyric acid and production method of dried fig product - Google Patents
Dried fig product rich in gamma-aminobutyric acid and production method of dried fig product Download PDFInfo
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- CN104621564A CN104621564A CN201510069724.6A CN201510069724A CN104621564A CN 104621564 A CN104621564 A CN 104621564A CN 201510069724 A CN201510069724 A CN 201510069724A CN 104621564 A CN104621564 A CN 104621564A
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- aminobutyric acid
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- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 title claims abstract description 39
- 229960003692 gamma aminobutyric acid Drugs 0.000 title claims abstract description 33
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 title abstract description 6
- 238000004108 freeze drying Methods 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 238000012856 packing Methods 0.000 claims abstract description 10
- 238000012545 processing Methods 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 22
- 235000013399 edible fruits Nutrition 0.000 claims description 11
- 238000005520 cutting process Methods 0.000 claims description 10
- 239000000243 solution Substances 0.000 claims description 9
- 230000012447 hatching Effects 0.000 claims description 7
- 239000007979 citrate buffer Substances 0.000 claims description 6
- QWCKQJZIFLGMSD-UHFFFAOYSA-N 2-Aminobutanoic acid Natural products CCC(N)C(O)=O QWCKQJZIFLGMSD-UHFFFAOYSA-N 0.000 claims description 5
- QWCKQJZIFLGMSD-GSVOUGTGSA-N D-alpha-aminobutyric acid Chemical compound CC[C@@H](N)C(O)=O QWCKQJZIFLGMSD-GSVOUGTGSA-N 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000009421 Myristica fragrans Nutrition 0.000 claims 1
- 239000001115 mace Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000003925 brain function Effects 0.000 abstract description 2
- 239000005556 hormone Substances 0.000 abstract description 2
- 229940088597 hormone Drugs 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 230000028327 secretion Effects 0.000 abstract description 2
- 230000036772 blood pressure Effects 0.000 abstract 1
- 230000006870 function Effects 0.000 abstract 1
- 235000013402 health food Nutrition 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 230000009758 senescence Effects 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 230000008569 process Effects 0.000 description 5
- 230000036541 health Effects 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
- 240000007124 Brassica oleracea Species 0.000 description 3
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 3
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 3
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 3
- 238000007605 air drying Methods 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 238000003672 processing method Methods 0.000 description 3
- 244000025361 Ficus carica Species 0.000 description 2
- 235000008730 Ficus carica Nutrition 0.000 description 2
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 230000035784 germination Effects 0.000 description 2
- 239000004220 glutamic acid Substances 0.000 description 2
- 235000013922 glutamic acid Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000008542 thermal sensitivity Effects 0.000 description 2
- 244000003416 Asparagus officinalis Species 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 241000218218 Ficus <angiosperm> Species 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 206010021143 Hypoxia Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 208000018875 hypoxemia Diseases 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
- 230000003908 liver function Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- 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 relates to a dried fig product rich in gamma-aminobutyric acid and a production method of the dried fig product, and belongs to the technical field of food processing. The dried fig product is characterized by being prepared through the following steps: with segmented and hatched fig as a raw material, carrying out color protection, freeze-drying and damp-proof packing, so as to prepare the dried fig product. The dried fig product is simple in production technology, and high in industrialized degree; the prepared dried fig product is vivid in color and luster, abundant in nutrient, and crisp in texture; the gamma-aminobutyric acid which is enriched after the fig is segmented and hatched has the functions of improving the brain function, adjusting hormone secretion, lowering blood pressure, efficiently losing weight, delaying senescence and improving the organism immunity, and is an ideal health food; and the content of the gamma-aminobutyric acid in the product is 10-30mg/100g DW.
Description
One, technical field
The present invention relates to a kind of the pulled figs goods and the production method thereof that are rich in GABA, belong to technical field of food deep processing, also belong to functional food production technical field.
Two, technical background
Fig (Ficus carica.L), has another name called Fructus Fici Beecheyanae, eyesight improving food made of nut meats, reflects day fruit.The perennial machaka of Ficus or dungarunga, in China's part coastal area, cultivation is larger, and its fruits nutrition enriches, containing multivitamin and dietary fiber, amino acid classes is complete, and entrance is soft sweet, aromatic flavour, and containing mineral matters such as a large amount of calcium, iron, magnesium, zinc.The antitumor action of fig receives much concern always.Meanwhile, the compositions such as the dietary fiber in fig and pectin can remove the lead in human body, reduce cholesterolemia, have certain curative effect, also have booster action to the treatment of fatty liver to cerebrovascular sclerosis.
Fig is carried out cutting and hatches process, its edibility can not only be kept, vitamin and GABA (GABA) isoreactivity composition also can be made to be able to enrichment.Research shows, GABA has hypotensive, calm nerve, improves brain function, regulates hormone secretion, high-efficient fat reducing and protect the liver functions such as protecting kidney.In human body, GABA content can reduce with the increasing of stress with advancing age.Thus, supplement GABA in diet and seem necessary.The pulled figs goods that fig after hatching with cutting is main material production have the above nutritive value that relates to and health-care effect.
Patent (publication number CN100366170 C, February 6 2008 publication date) disclose " manufacture method of tartary-backwheat tea ", " progress of gamma-aminobutyric acid tea " (Normal University is bright. Hangzhou agricultural and scientific and technological .2009, 5:23-26), " research of high nutritious buckwheat tea " (Jiao Weina. Shaanxi Tech Univ .2013), " in black soya bean germination process the change of protein and GABA and the optimization of germination condition " (Jiao Yuzhi etc. Food Science .2009, 30 (19): 51-54) be all by carrying out hypoxemia or Anaerobic Treatment to raw material, thus GABA content in raising raw material, these are different from the mechanism of mechanical damage enrichment GABA.
Patent (publication number CN102919376 B, March 26 2014 publication date) disclose " a kind of high gamma-aminobutyric acid plumule soya-bean milk and production technology thereof " and large tall scrawny person is coerced rear homogenate in sharp freezing make soya-bean milk, the method is not suitable for fruit and vegetable drying." Different stress processing method is on the impact of cabbage GABA content " (He Na. Agricultural University Of Nanjing journal .2013,36 (6): 111-116) in, low temperature stress (4 DEG C) is carried out to cabbage, the process initial stage can improve GABA content, along with the prolongation GABA content in processing time declines, be thus unfavorable for a large amount of enrichments of GABA.
" Different stress processing method is on the impact of cabbage GABA content " (He Na. Agricultural University Of Nanjing journal .2013,36 (6): 111-116), the Primary Study of GABA biosynthesis influence factor " in the Harvested Asparagus " (Zhao Yan. food research and development .2007,28 (09): 14-17) all mention and with pH buffer solution, calcium ion soaking solution and glutamic acid solution, raw material being processed, wherein best with glutamic acid solution treatment effect.But the method is applicable to seasoning vegetable enrichment GABA, if for fruit, processed goods mouthfeel can be affected.
Patent (publication number CN103719762 A, April 16 2014 publication date) disclose " a kind of processing methods of fig goods ", " development of dried fruit of Ficus carica " (Li Qingming etc. Agriculture in Hunan science .2002, (2) be: 50-52) all that raw material carries out heated-air drying with fresh fruit, thermal sensitivity nutritional labeling is destroyed serious, and easily cause Surface hardened layer, affect dried product mouthfeel.This method does not carry out enrichment to the GABA in raw material simultaneously.
The present invention by carrying out cutting to fig raw material and hatching process, then through protecting look, freeze drying and damp-prrof packing, obtains the pulled figs goods being rich in GABA.The present invention not only makes GABA in fig be able to enrichment, improves its health care, and high through its nutritional labeling retention rate of freeze drying, and organoleptic quality is good.
The present invention by carrying out cutting to fig raw material and hatching process, then through protecting look, freeze drying and damp-prrof packing, obtains the pulled figs goods being rich in GABA.The present invention not only makes GABA in fig be able to enrichment, improves its health care, and few through cryodesiccated fig nutrient component damages, and organoleptic quality is good.
Three, summary of the invention
Technical problem:
The object of the invention is to provide a kind of the pulled figs goods and the production technology thereof that are rich in GABA, the technical barrier such as solve that the color and luster that the pulled figs goods that in the past adopt air drying methods to produce exist is dull, nutritive loss is serious and mouthfeel is poor, hatch enriching gamma-aminobutyric by cutting simultaneously, promote the health care of fig.
Technical scheme:
Be rich in a pulled figs production of articles method for GABA, it is characterized in that with the fig of hatching through cutting for raw material, through protecting look, freeze drying and damp-prrof packing, obtained, specifically comprise the following steps:
(1) raw material despecking: select maturity, in the same size, the fig had no mechanical damage is as processing raw material;
(2) clean: fig water cleans up, and dries the open fire of fruit surface;
(3) cutting is hatched: fig cuts base of fruit, after rejecting the ventricle of pulpous state, is cut into the strip that length is 1 ~ 2cm, width 0.2 ~ 1.0cm, and after placing 30 ~ 60min in 0 ~ 3 DEG C, the insulating box being placed in 15 ~ 45 DEG C hatches 0.5 ~ 2.0h;
(4) look is protected: the fig bar after hatching is placed in 4 ~ 8mmol/L CaCl
2citrate buffer solution (pH5.0) in, soak protect look 30min;
(5) draining: drain and protect fig bar surface moisture after look;
(6) freeze drying: freeze drying is carried out to fig by known freeze-drying method, material thickness is 10mm, and temperature of heating plate is 55 DEG C, drying chamber pressure 40Pa;
(7) damp-prrof packing: the fig bar after freeze drying is loaded in damp-prrof packing.
Beneficial effect:
Compared with prior art, pulled figs goods of the present invention and production technology thereof have the following advantages:
(1) in the present invention, fig hatches enrichment GABA through cutting, improves nutritive value and the health care of fig.
(2) the present invention adopts freeze-drying method to produce pulled figs goods, reduces heated-air drying to thermal sensitivity nutrition in raw material and functional components loss.
(3) product adopting the present invention to obtain is of high nutritive value, bright in colour, quality is crisp, long shelf-life.
(4) widen the processing approach of fig, add its added value.
Four, detailed description of the invention
Embodiment 1
Select maturity consistent, in the same size, the fig had no mechanical damage, cleans up with water, and cleans its surface moisture.Fig is cut base of fruit, after rejecting the ventricle of pulpous state, is cut into length 1cm, the fig bar of width 1.0cm, is put in 30min in 0 DEG C of refrigerator, be placed in the insulating box of 15 DEG C and hatch 2.0h, put into 4mmol/LCaCl after taking-up
2citrate buffer solution (pH5.0) soak and protect look 30min, take out and drain its surface moisture, put into freeze drier, keep material thickness 10mm, heating-up temperature 55 DEG C, drying chamber pressure 40Pa, carries out freeze drying, then obtains through damp-prrof packing.In product, alpha-aminobutyric acid content is 15mg/100g DW.
Embodiment 2
Selecting with cleaning method with embodiment 1 of fig.After fig after cleaning is removed base of fruit, pulpous state ventricle, be cut into length 1.5cm, the fig bar of width 0.4cm, be put in 40min in 1 DEG C of refrigerator, the insulating box being placed in 25 DEG C hatches 1.5h, puts into 5mmol/LCaCl after taking-up
2citrate buffer solution (pH5.0) soak and protect look 30min, the draining of fig bar, freeze drying and moistureproof packaging method are with embodiment 1, obtained.In product, alpha-aminobutyric acid content is 20mg/100g DW.
Embodiment 3
Selecting with cleaning method with embodiment 1 of fig.After fig after cleaning is removed base of fruit, pulpous state ventricle, be cut into length 2.0cm, the fig bar of width 0.2cm, be put in 50min in 2 DEG C of refrigerators, be placed in the insulating box of 35 DEG C and hatch 1.0h, put into 6mmol/LCaCl after taking-up
2citrate buffer solution (pH5.0) soak and protect look 30min, the draining of fig bar, freeze drying and moistureproof packaging method are with embodiment 1, obtained.In product, alpha-aminobutyric acid content is 25mg/100g DW.
Embodiment 4
Selecting with cleaning method with embodiment 1 of fig.After fig after cleaning is removed base of fruit, pulpous state ventricle, be cut into length 2.0cm, the fig bar of width 0.8cm, be put in 60min in 3 DEG C of refrigerators, be placed in the insulating box of 45 DEG C and hatch 0.5h, put into 8mmol/LCaCl after taking-up
2citrate buffer solution (pH5.0) soak and protect look 30min, the draining of fig bar, freeze drying and moistureproof packaging method are with embodiment 1, obtained.In product, alpha-aminobutyric acid content is 30mg/100gDW.
More than describe embodiments of the present invention in detail, but this example just lifted for the ease of understanding, should not be considered to be limitation of the scope of the invention.Equally; any person of ordinary skill in the field all can according to the description of technical scheme of the present invention and preferred embodiment thereof; make various possible equivalent change or replacement, but all these change or replace the protection domain that all should belong to claim of the present invention.
Claims (2)
1. be rich in a pulled figs production of articles method for GABA, it is characterized in that with the fig of hatching through cutting for raw material, through protecting look, freeze drying and damp-prrof packing, obtained, specifically comprise the following steps:
(1) raw material despecking: select maturity, in the same size, the fig had no mechanical damage is as processing raw material;
(2) clean: fig water cleans up, and dries the open fire of fruit surface;
(3) cutting is hatched: fig cuts base of fruit, after rejecting the ventricle of pulpous state, be cut into the strip that length is 1 ~ 2cm, width 0.2 ~ 1.0cm, after low temperature 0 ~ 3 DEG C places 30 ~ 60min, the insulating box being placed in 15 ~ 45 DEG C hatches 0.5 ~ 2.0h;
(4) look is protected: by known technology, the fig bar after hatching is placed in 4 ~ 8mmol/L CaCl
2citrate buffer solution (pH5.0) in, soak protect look 30min;
(5) draining: drain fig bar surface moisture;
(6) freeze drying: freeze drying is carried out to fig by known freeze-drying method;
(7) damp-prrof packing: the fig bar after freeze drying is loaded in damp-prrof packing.
2. according to claim 1, a kind of pulled figs production of articles method being rich in GABA, the fig kind of use is Mace clothing Tao Fen, Blanc Rake, ripple Ji Hong, rascal.In obtained pulled figs goods, alpha-aminobutyric acid content is 10 ~ 30mg/100g DW.
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| CN201510069724.6A CN104621564B (en) | 2015-02-05 | 2015-02-05 | A kind of pulled figs product and its production method rich in gamma aminobutyric acid |
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| CN201510069724.6A CN104621564B (en) | 2015-02-05 | 2015-02-05 | A kind of pulled figs product and its production method rich in gamma aminobutyric acid |
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| CN104621564A true CN104621564A (en) | 2015-05-20 |
| CN104621564B CN104621564B (en) | 2017-09-08 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106260392A (en) * | 2016-09-09 | 2017-01-04 | 安徽省怡果生态科技有限公司 | A kind of Flos Rosae Rugosae pulled figs |
| CN106901263A (en) * | 2016-12-31 | 2017-06-30 | 蚌埠清菲农业科技有限公司 | A kind of Snakegourd Fruit is crisp dry |
| CN107048256A (en) * | 2017-03-10 | 2017-08-18 | 四川森迪科技发展股份有限公司 | A kind of preparation method of pulled figs |
| CN107568320A (en) * | 2017-09-28 | 2018-01-12 | 临汾市碧丰霖农业科技开发有限公司 | A kind of pulled figs preparation method |
| CN107691624A (en) * | 2017-10-09 | 2018-02-16 | 陈玉海 | A kind of method for storing and refreshing of fig |
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