CN105394744A - Freeze-dried tremella soup and preparation method thereof - Google Patents
Freeze-dried tremella soup and preparation method thereof Download PDFInfo
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- CN105394744A CN105394744A CN201510844099.8A CN201510844099A CN105394744A CN 105394744 A CN105394744 A CN 105394744A CN 201510844099 A CN201510844099 A CN 201510844099A CN 105394744 A CN105394744 A CN 105394744A
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- 235000014347 soups Nutrition 0.000 title claims abstract description 69
- 241001506047 Tremella Species 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 16
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 16
- 229920002472 Starch Polymers 0.000 claims abstract description 16
- 239000011435 rock Substances 0.000 claims abstract description 16
- 235000019698 starch Nutrition 0.000 claims abstract description 16
- 239000008107 starch Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 15
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 241000233866 Fungi Species 0.000 claims description 24
- 238000004108 freeze drying Methods 0.000 claims description 15
- 244000241838 Lycium barbarum Species 0.000 claims description 12
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 12
- 238000007710 freezing Methods 0.000 claims description 8
- 230000008014 freezing Effects 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 7
- 239000010931 gold Substances 0.000 claims description 7
- 229910052737 gold Inorganic materials 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 230000035764 nutrition Effects 0.000 abstract description 5
- 239000000203 mixture Substances 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000002184 metal Substances 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
- 238000002372 labelling Methods 0.000 description 3
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- 229930003471 Vitamin B2 Natural products 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 235000013324 preserved food Nutrition 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- 235000019164 vitamin B2 Nutrition 0.000 description 2
- 239000011716 vitamin B2 Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000006399 behavior Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004939 coking Methods 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 230000002079 cooperative effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000012633 leachable Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001737 promoting effect Effects 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
- 238000012360 testing method Methods 0.000 description 1
- 230000001256 tonic 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to the field of freeze-dried food processing and particularly relates to freeze-dried tremella soup and a preparation method thereof. Fresh tremella is chopped into 20-30 mm and placed in water to be precooked for 10-20 min, then rock sugar is placed, the tremella is heated on soft fire for 5-6 h, and stock is obtained; lotus root starch is placed in the stock, the mixture is evenly mixed and heated on big fire for 10 min, and concentrated soup is obtained; the concentrated soup is added to a mold and subjected to vacuum freeze-drying for 20-24 h after being quick-frozen for 15-20 h, metal detector packaging is performed, and the tremella soup is obtained. The finished product is rich in nutrition, long in shelf life, stable in nutrition ingredient and convenient to eat.
Description
Technical field
The invention belongs to frozen dried food manufacture field, be specifically related to a kind of freeze-drying dried tremella soup and preparation method thereof.
Background technology
White fungus is the good merchantable brand of nutritious tonifying, the tonic that righting is strong, also have develop immunitypty effect, existing white fungus product category and processing technology various, but usually product nutritional labeling is single, and processing cost is high, if add other nutriments, be easy to the cell tissue destroying white fungus, make polysaccharide coking in dried tremella extract, and then cause the color of dried tremella soup to deepen gradually; Further, the easy temperature influence of white fungus, especially, high temperature makes the space structure of collagen in white fungus change, and affects the absorption of human body to its nutritional labeling.
At present, white fungus product mostly is dried tremella soup and white fungus electuary on the market.Dried tremella soup is of high nutritive value, mouthfeel is good, but the shelf-life is short, mostly is namely to do and namely drinks; White fungus electuary long shelf-life, is generally dry powder, brew just edible, but nutrition leachable is low by adding water, and then causes the active ingredient of absorption of human body lower.
For this reason, dried tremella soup preparation technology combines with Vacuum Freezing & Drying Technology by the present inventor, on the one hand for solving the deficiency of existing portable type dried tremella soup product, on the other hand for improving the easy deliquescent behaviours of frozen dried food, a kind of instant being provided, being of high nutritive value, the thinking of the dried tremella soup of long shelf-life and preparation method thereof.
Summary of the invention
The object of the present invention is to provide dried tremella soup of a kind of high nutritive value, low cost of manufacture and preparation method thereof.
Be achieved especially by following scheme:
A kind of freeze-drying dried tremella soup, its raw material comprises: red date, weight part ratio that matrimony vine, weight part ratio that the bubble that weight part ratio accounts for 25% sends out white fungus, weight part ratio accounts for 20% rock sugar, weight part ratio account for 0.5% account for 0.5% account for the lotus root starch of 0.5 ~ 1%, and all the other are water.
Its preparation method, comprises the following steps:
(1) bubble is sent out white fungus chopping to 20-30mm, after putting it in water the 10 ~ 20min that precooks, put into rock sugar, with little fire heating 5 ~ 6h, obtain former soup;
(2) lotus root starch is put into after former soup stirs, heat 10min with big fire, obtain condensed soup;
(3) being added by condensed soup in mould after quick-frozen 15 ~ 20h, is 65 ~ 105 DEG C in temperature, and vacuum is through vacuum freeze drying 20-24h under 80 ~ 100Pa, and gold visits packaging, obtains dried tremella soup.
Described temperature of precooking is 80 ~ 100 DEG C.
Described little fiery temperature is 80 ~ 90 DEG C.
Described big fire temperature is 950 ~ 100 DEG C.
Described quick freezing temperature is≤-18 DEG C.
Described vacuum freeze drying temperature is 85 DEG C, and vacuum is 90Pa.
Beneficial effect of the present invention
The present invention adopts white fungus, rock sugar, lotus root starch to be that raw material makes dried tremella soup, by limiting material proportion and machined parameters control, makes storeroom generation cooperative effect.Dried tremella soup Middle nutrition composition of the present invention enriches, dried tremella soup prepared by the present invention program, under preservation a couple of days and different temperature process, carry out conventional nutraceutical composition detection, its result shows: Vitamin C content is about 90.2mg/100g, vitamin A content is about 125.3mg/100g, protein content is about 47.6%, further illustrates, and it is of value to the sound development of human body, for human body extra-nutrition element, and then be conducive to promoting body immunity.
Detailed description of the invention
Below in conjunction with concrete embodiment, further restriction is done to technical scheme of the present invention, but claimed scope is not only confined to done description.
Embodiment 1
A kind of freeze-drying dried tremella soup, it is characterized in that, its raw material comprises: matrimony vine, weight part ratio that lotus root starch, weight part ratio that the bubble that weight part ratio accounts for 25% sends out white fungus good, weight part ratio accounts for 20% rock sugar, weight part ratio account for 0.6% account for 0.5% account for the red date of 0.5%, and all the other are water.
Its preparation method, comprises the following steps:
(1) chopping of sending out by bubble white fungus good, to 20-30mm, after putting it in water the 10min that precooks, is put into rock sugar, matrimony vine, red date, with little fire heating 5h, is obtained former soup;
(2) lotus root starch is put into after former soup stirs, heat 10min with big fire, obtain condensed soup;
(3) added by condensed soup in mould after quick-frozen 15h, through vacuum freeze drying 20h, gold visits packaging, obtains dried tremella soup.
Described temperature of precooking is 90 DEG C.
Described little fiery temperature is 85 DEG C.
Described big fire temperature is 95 DEG C.
Described quick freezing temperature is-18 DEG C.
Described vacuum freeze drying temperature is 100 DEG C, and vacuum is 95Pa.
Embodiment 2
A kind of freeze-drying dried tremella soup, it is characterized in that, its raw material comprises: matrimony vine, weight part ratio that lotus root starch, weight part ratio that the bubble that weight part ratio accounts for 25% sends out white fungus good, weight part ratio accounts for 20% rock sugar, weight part ratio account for 1% account for 0.5% account for the red date of 0.5%, and all the other are water.
Its preparation method, comprises the following steps:
(1) white fungus is shredded to 25mm, after putting it in water the 20min that precooks, put into rock sugar, matrimony vine, red date, with little fire heating 6h, obtain former soup;
(2) lotus root starch is put into after former soup stirs, heat 10min with big fire, obtain condensed soup;
(3) added by condensed soup in mould after quick-frozen 20h, through vacuum freeze drying 22hmin, gold visits packaging, obtains dried tremella soup.
Described temperature of precooking is 95 DEG C.
Described little fiery temperature is 90 DEG C.
Described big fire temperature is 100 DEG C.
Described quick freezing temperature is-25 DEG C.
Described vacuum freeze drying temperature is 95 DEG C, and vacuum is 90Pa.
Embodiment 3
A kind of freeze-drying dried tremella soup, it is characterized in that, its raw material comprises: matrimony vine, weight part ratio that lotus root starch, weight part ratio that the bubble that weight part ratio accounts for 25% sends out white fungus good, weight part ratio accounts for 20% rock sugar, weight part ratio account for 0.9% account for 0.5% account for the red date of 0.5%, and all the other are water.
Its preparation method, comprises the following steps:
(1) white fungus is shredded to 25mm, after putting it in water the 20min that precooks, put into rock sugar, matrimony vine, red date, with little fire heating 6h, obtain former soup;
(2) lotus root starch is put into after former soup stirs, heat 10min with big fire, obtain condensed soup;
(3) added by condensed soup in mould after quick-frozen 18h, through vacuum freeze drying 24h, gold visits packaging, obtains dried tremella soup.
Described temperature of precooking is 92 DEG C.
Described little fiery temperature is 85 DEG C.
Described big fire temperature is 98 DEG C.
Described quick freezing temperature is-20 DEG C.
Described vacuum freeze drying temperature is 65 DEG C, and vacuum is 80Pa.
Embodiment 4
A kind of freeze-drying dried tremella soup, it is characterized in that, its raw material comprises: matrimony vine, weight part ratio that lotus root starch, weight part ratio that the bubble that weight part ratio accounts for 25% sends out white fungus good, weight part ratio accounts for 20% rock sugar, weight part ratio account for 0.7% account for 0.5% account for the red date of 0.5%, and all the other are water.
Its preparation method, comprises the following steps:
(1) white fungus is shredded to 25mm, after putting it in water the 20min that precooks, put into rock sugar, matrimony vine, red date, with little fire heating 5.5h, obtain former soup;
(2) lotus root starch is put into after former soup stirs, heat 10min with big fire, obtain condensed soup;
(3) added by condensed soup in mould after quick-frozen 18h, through vacuum freeze drying 23h, gold visits packaging, obtains dried tremella soup.
Described temperature of precooking is 96 DEG C.
Described little fiery temperature is 90 DEG C.
Described big fire temperature is 100 DEG C.
Described quick freezing temperature is-30 DEG C.
Described vacuum freeze drying temperature is 85 DEG C, and vacuum is 90Pa.
Embodiment 5
A kind of freeze-drying dried tremella soup, it is characterized in that, its raw material comprises: matrimony vine, weight part ratio that lotus root starch, weight part ratio that the bubble that weight part ratio accounts for 25% sends out white fungus good, weight part ratio accounts for 20% rock sugar, weight part ratio account for 0.6% account for 0.5% account for the red date of 0.5%, and all the other are water.
Its preparation method, comprises the following steps:
(1) white fungus is shredded to 30mm, after putting it in water the 20min that precooks, put into rock sugar, matrimony vine, red date, with little fire heating 5.5h, obtain former soup;
(2) lotus root starch is put into after former soup stirs, heat 10min with big fire, obtain condensed soup;
(3) added by condensed soup in mould after quick-frozen 16h, through vacuum freeze drying 22h, gold visits packaging, obtains dried tremella soup.
Described temperature of precooking is 80 DEG C.
Described little fiery temperature is 85 DEG C.
Described big fire temperature is 98 DEG C.
Described quick freezing temperature is-18 DEG C.
Described vacuum freeze drying temperature is 95 DEG C, and vacuum is 100Pa.
Test example 1
Nutritional labeling detection method traditionally carries out Nutrition monitoring to the dried tremella soup that embodiment 1, embodiment 2, embodiment 3, embodiment 4, the embodiment 5 of all preserving 200 days prepare respectively, wherein respectively getting 500g, at temperature is 20 DEG C, 60 DEG C, 100 DEG C, 150 DEG C, 200 DEG C, to be heated to Tang Wen be respectively 100 DEG C, and detect under this soup temperature, its result is as shown in table 1 below:
Table 1
Result is shown, the dried tremella soup that embodiments of the invention 1-5 prepares, after long-term preservation as can be seen from the data of upper table, nutriment still enriches, its protein, vitamin C, vitamin A content are stable, and wherein, protein content is maximum, and vitamin B2 and Flavonoid substances content individual example there occurs micro-change, but overall Flavonoid substances and vitamin B2 stable content, and far away higher than the contained amount of white fungus own, of the present invention being of high nutritive value is described, soup look good, and mouthfeel is good.
Claims (7)
1. a freeze-drying dried tremella soup, it is characterized in that, its raw material comprises: red date, weight part ratio that matrimony vine, weight part ratio that the bubble that weight part ratio accounts for 25% sends out white fungus, weight part ratio accounts for 20% rock sugar, weight part ratio account for 0.5% account for 0.5% account for the lotus root starch of 0.5 ~ 1%, and all the other are water.
2. the preparation method of freeze-drying dried tremella soup as claimed in claim 1, is characterized in that, comprise the following steps:
(1) after being sent out by bubble, white fungus chopping is to 20-30mm, after putting it in water the 10 ~ 20min that precooks, puts into rock sugar, with little fire heating 5 ~ 6h, obtains former soup;
(2) lotus root starch is put into after former soup stirs, heat 10min with big fire, obtain condensed soup;
(3) being added by condensed soup in mould after quick-frozen 15 ~ 20h, is 65 ~ 105 DEG C in temperature, and vacuum is through vacuum freeze drying 20-24h under 80 ~ 100Pa, and gold visits packaging, obtains dried tremella soup.
3. the preparation method of freeze-drying dried tremella soup as claimed in claim 2, is characterized in that, described in temperature of precooking be 80 ~ 100 DEG C.
4. the preparation method of freeze-drying dried tremella soup as claimed in claim 2, it is characterized in that, described little fiery temperature is 80 ~ 90 DEG C.
5. the preparation method of freeze-drying dried tremella soup as claimed in claim 2, it is characterized in that, described big fire temperature is 95 ~ 100 DEG C.
6. the preparation method of freeze-drying dried tremella soup as claimed in claim 2, is characterized in that, described quick freezing temperature is≤and-18 DEG C.
7. the preparation method of freeze-drying dried tremella soup as claimed in claim 2, it is characterized in that, described vacuum freeze drying temperature is 85 DEG C, and vacuum is 90Pa.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510844099.8A CN105394744A (en) | 2015-11-27 | 2015-11-27 | Freeze-dried tremella soup and preparation method thereof |
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| CN201510844099.8A CN105394744A (en) | 2015-11-27 | 2015-11-27 | Freeze-dried tremella soup and preparation method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360228A (en) * | 2016-11-10 | 2017-02-01 | 四川省通江山霸王野生食品有限公司 | Production method of white fungus soup drink |
| CN106473110A (en) * | 2016-10-20 | 2017-03-08 | 福建龙和食品实业有限公司 | A kind of freeze-drying instant tremella |
| CN107136460A (en) * | 2017-05-18 | 2017-09-08 | 福建立兴食品有限公司 | A kind of preparation method of the fresh dried tremella soup product of vacuum freeze drying |
| CN107467636A (en) * | 2016-06-08 | 2017-12-15 | 优然食品生技股份有限公司 | Tremella liquid vacuum freeze drying process and finished product |
| CN107510015A (en) * | 2017-08-16 | 2017-12-26 | 钟祥兴利食品股份有限公司 | A kind of jujube dried tremella soup dry powder and preparation method thereof |
| CN107510016A (en) * | 2017-08-16 | 2017-12-26 | 钟祥兴利食品股份有限公司 | A kind of longan tremella soup dry powder and preparation method thereof |
| CN109303301A (en) * | 2017-07-28 | 2019-02-05 | 好想你健康食品股份有限公司 | A kind of instant jujube tremella lotus seeds cake and preparation method thereof |
| CN109463700A (en) * | 2018-11-07 | 2019-03-15 | 通江县裕德源润耳生物科技有限公司 | A kind of organic section of wooden white fungus prescription |
| CN111758957A (en) * | 2020-07-09 | 2020-10-13 | 福建天天源生物科技有限公司 | Quick-frozen tremella processing technology |
| CN115590185A (en) * | 2022-10-27 | 2023-01-13 | 中国药科大学（Cn） | Sucrose-free freeze-dried tremella aurantialba youth-keeping thick soup and preparation method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467636A (en) * | 2016-06-08 | 2017-12-15 | 优然食品生技股份有限公司 | Tremella liquid vacuum freeze drying process and finished product |
| CN106473110A (en) * | 2016-10-20 | 2017-03-08 | 福建龙和食品实业有限公司 | A kind of freeze-drying instant tremella |
| CN106360228A (en) * | 2016-11-10 | 2017-02-01 | 四川省通江山霸王野生食品有限公司 | Production method of white fungus soup drink |
| CN107136460A (en) * | 2017-05-18 | 2017-09-08 | 福建立兴食品有限公司 | A kind of preparation method of the fresh dried tremella soup product of vacuum freeze drying |
| CN109303301A (en) * | 2017-07-28 | 2019-02-05 | 好想你健康食品股份有限公司 | A kind of instant jujube tremella lotus seeds cake and preparation method thereof |
| CN107510015A (en) * | 2017-08-16 | 2017-12-26 | 钟祥兴利食品股份有限公司 | A kind of jujube dried tremella soup dry powder and preparation method thereof |
| CN107510016A (en) * | 2017-08-16 | 2017-12-26 | 钟祥兴利食品股份有限公司 | A kind of longan tremella soup dry powder and preparation method thereof |
| CN109463700A (en) * | 2018-11-07 | 2019-03-15 | 通江县裕德源润耳生物科技有限公司 | A kind of organic section of wooden white fungus prescription |
| CN111758957A (en) * | 2020-07-09 | 2020-10-13 | 福建天天源生物科技有限公司 | Quick-frozen tremella processing technology |
| CN115590185A (en) * | 2022-10-27 | 2023-01-13 | 中国药科大学（Cn） | Sucrose-free freeze-dried tremella aurantialba youth-keeping thick soup and preparation method thereof |
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Application publication date: 20160316 |