CN104970275A - Fermented strawberry jam - Google Patents
Fermented strawberry jam Download PDFInfo
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- CN104970275A CN104970275A CN201510370656.7A CN201510370656A CN104970275A CN 104970275 A CN104970275 A CN 104970275A CN 201510370656 A CN201510370656 A CN 201510370656A CN 104970275 A CN104970275 A CN 104970275A
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- strawberry
- parts
- strawberry jam
- fermented
- wine yeast
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- 235000016623 Fragaria vesca Nutrition 0.000 title claims abstract description 57
- 235000011363 Fragaria x ananassa Nutrition 0.000 title claims abstract description 57
- 240000009088 Fragaria x ananassa Species 0.000 title 1
- 241000220223 Fragaria Species 0.000 claims abstract description 60
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 21
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 21
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 17
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 17
- 235000000346 sugar Nutrition 0.000 claims abstract description 17
- 229920002261 Corn starch Polymers 0.000 claims abstract description 14
- 239000008120 corn starch Substances 0.000 claims abstract description 14
- 244000183278 Nephelium litchi Species 0.000 claims abstract description 12
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims description 32
- 230000004151 fermentation Effects 0.000 claims description 32
- 229940099112 cornstarch Drugs 0.000 claims description 13
- 235000013399 edible fruits Nutrition 0.000 claims description 13
- 239000011435 rock Substances 0.000 claims description 13
- 238000001802 infusion Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 230000004913 activation Effects 0.000 claims description 5
- 230000002950 deficient Effects 0.000 claims description 5
- 238000007599 discharging Methods 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 4
- 206010020772 Hypertension Diseases 0.000 abstract description 3
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000000295 complement effect Effects 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000021012 strawberries Nutrition 0.000 abstract 4
- 235000015742 Nephelium litchi Nutrition 0.000 abstract 2
- 235000009754 Vitis X bourquina Nutrition 0.000 abstract 2
- 235000012333 Vitis X labruscana Nutrition 0.000 abstract 2
- 240000006365 Vitis vinifera Species 0.000 abstract 2
- 235000014787 Vitis vinifera Nutrition 0.000 abstract 2
- 230000003796 beauty Effects 0.000 abstract 1
- 235000021551 crystal sugar Nutrition 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 201000001421 hyperglycemia Diseases 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 230000003050 macronutrient Effects 0.000 description 1
- 235000021073 macronutrients Nutrition 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
Classifications
-
- 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 present invention discloses a fermented strawberry jam which is characterized by comprising the following raw materials: strawberries 350-400 parts, litchi chinensis 50-60 parts, lemons 50-60 parts, corn starch 30-40 parts, orange peels 10-15 parts, grape wine yeasts 1-2 parts, white granulated sugar 3-4 parts, crystal sugar 2-3 parts and water 80-100 parts. The provided fermented strawberry jam has a simple preparation method, does not add any preservatives during the manufacturing processes and has little loss of nutrients; the fermented strawberries produce a unique wine fragrance of grape wine yeasts and have a fragrant and sweet mouthfeel, and the nutrients of the fermented strawberries are more easily absorbed by human body; the added litchi chinensis and lemons in the strawberry jam can complement with the strawberries, which enables the fermented strawberry jam to play the effects of maintaining beauty and keeping young, and building body and keeping fit; and the fermented strawberry jam has little sugar content, and therefore patients with high blood sugar, high blood pressure and diabetes can also consume.
Description
Technical field
The present invention relates generally to a kind of edible jam, particularly relates to a kind of fermentation strawberry jam.
Background technology
At present, the various edible jam that market is sold, in its production process, generally all need to add the batching such as citric acid, potassium sorbate and anticorrisive agent, and its production heating-up temperature is all more than 100 DEG C, to produce in sterilization process at jam, the nutrition in considerable damage jam.General jam adds a large amount of sugar in process, further causes the generation of hyperglycaemia, hypertension and diabetes.
The product of wine yeast fermentation, the wine flavour produced after having culture propagation, and the macro-nutrients after fermentation is converted into micromolecular nutriment, is more easily absorbed and utilized by the body.
Strawberry fruit contains abundant nutritional labeling, and belong to the nutrition and health care fruit of homoamino acid, Gao Xin, high calcium, high ferro, high-copper, homovitamin, containing a large amount of polyphenoils, be made into pulp jam, edible method is various, all-ages.
Summary of the invention
In order to make up the defect of prior art, the object of this invention is to provide a kind of fermentation strawberry jam.
A kind of fermentation strawberry jam, is characterized in that, be made up of following raw material: strawberry 350 ~ 400, lichee 50 ~ 60, lemon 50 ~ 60, cornstarch 30 ~ 40, orange peel 10 ~ 15, wine yeast 1 ~ 2, white granulated sugar 3 ~ 4, rock sugar 2 ~ 3, water 80 ~ 100.
A kind of fermentation strawberry jam, its concrete steps are:
(1) water is made into the white granulated sugar solution that mass fraction is 4%, adds wine yeast, leave standstill at 30 DEG C, activate 30 minutes;
(2) select fresh good, maturity is high, delicious red tender, without going rotten and the strawberry fruit of disease and pest, reject carpopodium and defective fruit, clean by clean water, draining, dries;
(3) strawberry is pulled an oar, add the wine yeast after rock sugar and activation, stir, put into a clean container, with 4 layers of gauze sealing, be placed in 25 DEG C ~ 30 DEG C, place 18 ~ 22 hours;
(4) cleaned by lichee, peeling, stoning, obtains litchi pulp;
(5) lemon and orange peel are cleaned, pull an oar together with litchi pulp with cornstarch, pour in pot, after moderate heat boils, turn little fire and carry out infusion;
(6) pour in pot by the strawberry slurry after fermentation, ceaselessly stir, in case sticky end, little fiery infusion 15 ~ 20 minutes, ceases fire;
(7) discharging, weighs, vacuum packaging.
Advantage of the present invention is: strawberry is rich in vitamin, can moistening lung promote the production of body fluid, strengthening the spleen and stomach, inducing diuresis to reduce edema, driving away summer heat, removing heat from the lung to relieve cough; Lichee is rich in carbohydrate and mineral matter element, there is tonifying spleen benefit liver, regulate the flow of vital energy enrich blood, effect of warming middle energizer to relieve pain, heart tonifying and tranquilizing; Lemon be rich in vitamin and mineral matter. whitening and skin-protecting, clearing heat and eliminating phlegm, promote the production of body fluid relieving summer-heat appetizing, angiocardiopathy preventing, anti-inflammation; One fermentation strawberry jam provided by the invention, preparation method is simple, and do not add any anticorrisive agent in process, nutrient loss is few; Strawberry produces the distinctive wine flavour of wine yeast by fermentation, sweet mouthfeel, and nutriment wherein is more easily absorbed by the body utilization; In strawberry jam, add lichee and lemon, can complement each other with strawberry, enable the effect that fermentation strawberry jam plays beautifying face and moistering lotion, improves the health; Fermentation strawberry jam sugar content is few, and the patient suffering from hyperglycaemia, hypertension and diabetes is edible equally.
Detailed description of the invention
With specific embodiment, the present invention is described below.
Embodiment 1
A kind of fermentation strawberry jam, is characterized in that, be made up of following weight portion (Kg) raw material: strawberry 350, lichee 50, lemon 50, cornstarch 30, orange peel 10, wine yeast 1, white granulated sugar 3, rock sugar 2, water 80.
A kind of fermentation strawberry jam, comprises the following steps:
(1) water is made into the white granulated sugar solution of 4%, adds wine yeast, leave standstill at 30 DEG C, activate 30 minutes;
(2) select fresh good, maturity is high, delicious red tender, without going rotten and the strawberry fruit of disease and pest, reject carpopodium and defective fruit, clean by clean water, draining, dries;
(3) strawberry is pulled an oar, add the wine yeast after rock sugar and activation, stir, put into a clean container, with 4 layers of gauze sealing, be placed in 25 DEG C, place 22 hours;
(4) cleaned by lichee, peeling, stoning, obtains litchi pulp;
(5) lemon and orange peel are cleaned, pull an oar together with litchi pulp with cornstarch, pour in pot, after moderate heat boils, turn little fire and carry out infusion;
(6) pour in pot by the strawberry slurry after fermentation, ceaselessly stir, in case sticky end, little fiery infusion 15 minutes, ceases fire;
(7) discharging, weighs, vacuum packaging.
Embodiment 2
A kind of fermentation strawberry jam, is characterized in that, be made up of following raw material (Kg): strawberry 400, lichee 60, lemon 60, cornstarch 40, orange peel 15, wine yeast 2, white granulated sugar 4, rock sugar 3, water 100.
A kind of fermentation strawberry jam, comprises the following steps:
(1) water is made into the white granulated sugar solution of 4%, adds wine yeast, leave standstill at 30 DEG C, activate 30 minutes;
(2) select fresh good, maturity is high, delicious red tender, without going rotten and the strawberry fruit of disease and pest, reject carpopodium and defective fruit, clean by clean water, draining, dries;
(3) strawberry is pulled an oar, add the wine yeast after rock sugar and activation, stir, put into a clean container, with 4 layers of gauze sealing, be placed in 30 DEG C, place 18 hours;
(4) cleaned by lichee, peeling, stoning, obtains litchi pulp;
(5) lemon and orange peel are cleaned, pull an oar together with litchi pulp with cornstarch, pour in pot, after moderate heat boils, turn little fire and carry out infusion;
(6) pour in pot by the strawberry slurry after fermentation, ceaselessly stir, in case sticky end, little fiery infusion 20 minutes, ceases fire;
(7) discharging, weighs, vacuum packaging.
Embodiment 3
A kind of fermentation strawberry jam, is characterized in that, be made up of following weight portion (Kg) raw material: strawberry 380, lichee 55, lemon 55, cornstarch 35, orange peel 13, wine yeast 1.5, white granulated sugar 3.5, rock sugar 2.5, water 90.
A kind of fermentation strawberry jam, comprises the following steps:
(1) water is made into the white granulated sugar solution of 4%, adds wine yeast, leave standstill at 30 DEG C, activate 30 minutes;
(2) select fresh good, maturity is high, delicious red tender, without going rotten and the strawberry fruit of disease and pest, reject carpopodium and defective fruit, clean by clean water, draining, dries;
(3) strawberry is pulled an oar, add the wine yeast after rock sugar and activation, stir, put into a clean container, with 4 layers of gauze sealing, be placed in 28 DEG C, place 20 hours;
(4) cleaned by lichee, peeling, stoning, obtains litchi pulp;
(5) lemon and orange peel are cleaned, pull an oar together with litchi pulp with cornstarch, pour in pot, after moderate heat boils, turn little fire and carry out infusion;
(6) pour in pot by the strawberry slurry after fermentation, ceaselessly stir, in case sticky end, little fiery infusion 18 minutes, ceases fire;
(7) discharging, weighs, vacuum packaging.
Comparative example 1
A kind of fermentation strawberry jam, is characterized in that, be made up of following raw material: strawberry 350, lichee 50, lemon 50, cornstarch 30, orange peel 10, rock sugar water 2, water 80.
Preparation method: except not carrying out except fermentation step, additive method is with embodiment 1.
Comparative example 2
A kind of fermentation strawberry jam, is characterized in that, be made up of following raw material: strawberry 400, lichee 60, lemon 60, cornstarch 40, orange peel 15, rock sugar water 3, water 100.
Preparation method: except not carrying out except fermentation step, additive method is with embodiment 2.
Comparative example 3
A kind of fermentation strawberry jam, is characterized in that, be made up of following raw material: strawberry 380, lichee 55, lemon 55, cornstarch 35, orange peel 13, rock sugar water 2.5, water 90.
Preparation method: except not carrying out except fermentation step, additive method is with embodiment 3.
Stochastic choice 40 people, everyone carries out subjective appreciation to fermentation strawberry jam must not eat other foods in first 30 minutes, everyone first must gargle by warm water before a kind of Fermented Grass certain kind of berries jam and repeatedly gargle 3 ~ 5 times under trial test, subjective appreciation often part amounts to 10 points, 1 ~ 3 is general, 4 ~ 6 is good, and 7 ~ 9 is excellent.10 is full marks, and get its mean value, result is as shown in table 1.
Table 1: embodiment 1 ~ 3 compares with the subjective appreciation of comparative example 1 ~ 3
| Project | Mouthfeel | Fragrance | Matter structure | Smear | Color |
| Embodiment 1 | 9 | 8 | 8 | 8 | 8 |
| Embodiment 2 | 8 | 9 | 9 | 9 | 9 |
| Embodiment 3 | 9 | 8 | 8 | 8 | 8 |
| Comparative example 1 | 7 | 6 | 6 | 6 | 8 |
| Comparative example 2 | 6 | 7 | 7 | 6 | 8 |
| Comparative example 3 | 7 | 6 | 7 | 6 | 8 |
The result of above subjective appreciation shows, fermentation strawberry jam fragrance of the present invention is various, has the delicate fragrance of fruit and the aroma after fermenting; And the mouthfeel of strawberry jam is more fine and smooth after fermentation, gelation is better, not stratified, is easy to smear, and coating uniform, continuously.
Claims (3)
1. ferment a strawberry jam, it is characterized in that, be made up of following raw material: strawberry 350 ~ 400, lichee 50 ~ 60, lemon 50 ~ 60, cornstarch 30 ~ 40, orange peel 10 ~ 15, wine yeast 1 ~ 2, white granulated sugar 3 ~ 4, rock sugar 2 ~ 3, water 80 ~ 100.
2. the preparation method of a kind of strawberry jam that ferments as claimed in claim 1, is characterized in that, comprise the following steps:
(1) water is made into the white granulated sugar solution that mass fraction is 4%, adds wine yeast, leave standstill at 30 DEG C, activate 30 minutes;
(2) select fresh good, maturity is high, delicious red tender, without going rotten and the strawberry fruit of disease and pest, reject carpopodium and defective fruit, clean by clean water, draining, dries;
(3) strawberry is pulled an oar, add the wine yeast after rock sugar and activation, stir, put into a clean container, with 4 layers of gauze sealing, be placed in 25 DEG C ~ 30 DEG C, place 18 ~ 22 hours;
(4) cleaned by lichee, peeling, stoning, obtains litchi pulp;
(5) lemon and orange peel are cleaned, pull an oar together with litchi pulp with cornstarch, pour in pot, after moderate heat boils, turn little fire and carry out infusion;
(6) pour in pot by the strawberry slurry after fermentation, ceaselessly stir, in case sticky end, little fiery infusion 15 ~ 20 minutes, ceases fire;
(7) discharging, weighs, vacuum packaging.
3. one fermentation strawberry jam according to claim 1, is characterized in that: described wine yeast is Angel wine yeast.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510370656.7A CN104970275A (en) | 2015-06-30 | 2015-06-30 | Fermented strawberry jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510370656.7A CN104970275A (en) | 2015-06-30 | 2015-06-30 | Fermented strawberry jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104970275A true CN104970275A (en) | 2015-10-14 |
Family
ID=54267700
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510370656.7A Pending CN104970275A (en) | 2015-06-30 | 2015-06-30 | Fermented strawberry jam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104970275A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105595204A (en) * | 2015-12-31 | 2016-05-25 | 郭平 | Fermented sauce pickled chicken feet |
| CN106858486A (en) * | 2016-12-19 | 2017-06-20 | 华南农业大学 | A kind of roasting-type composite litchi jam filler and its preparation method and application |
| CN107668613A (en) * | 2017-11-10 | 2018-02-09 | 蚌埠市金旺食品有限公司 | A kind of anti-sophora flower mulberry jam to treat constipation |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103380874A (en) * | 2012-05-05 | 2013-11-06 | 黑龙江大荒春酒业有限公司 | Preparation method for composite probiotic-fermented jam |
| CN103960560A (en) * | 2014-05-15 | 2014-08-06 | 周萍萍 | Strawberry and mulberry jam |
| CN104247900A (en) * | 2014-09-17 | 2014-12-31 | 南宁振企农业科技开发有限公司 | Dragon fruit jam and preparation method thereof |
| CN104256231A (en) * | 2014-09-09 | 2015-01-07 | 董春年 | Preparation method of strawberry mulberry jam |
-
2015
- 2015-06-30 CN CN201510370656.7A patent/CN104970275A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103380874A (en) * | 2012-05-05 | 2013-11-06 | 黑龙江大荒春酒业有限公司 | Preparation method for composite probiotic-fermented jam |
| CN103960560A (en) * | 2014-05-15 | 2014-08-06 | 周萍萍 | Strawberry and mulberry jam |
| CN104256231A (en) * | 2014-09-09 | 2015-01-07 | 董春年 | Preparation method of strawberry mulberry jam |
| CN104247900A (en) * | 2014-09-17 | 2014-12-31 | 南宁振企农业科技开发有限公司 | Dragon fruit jam and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105595204A (en) * | 2015-12-31 | 2016-05-25 | 郭平 | Fermented sauce pickled chicken feet |
| CN106858486A (en) * | 2016-12-19 | 2017-06-20 | 华南农业大学 | A kind of roasting-type composite litchi jam filler and its preparation method and application |
| CN107668613A (en) * | 2017-11-10 | 2018-02-09 | 蚌埠市金旺食品有限公司 | A kind of anti-sophora flower mulberry jam to treat constipation |
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Application publication date: 20151014 |