CN105533329A - Preparation method of shaddock-carrot composite fruit and vegetable juice - Google Patents
Preparation method of shaddock-carrot composite fruit and vegetable juice Download PDFInfo
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- CN105533329A CN105533329A CN201510879347.2A CN201510879347A CN105533329A CN 105533329 A CN105533329 A CN 105533329A CN 201510879347 A CN201510879347 A CN 201510879347A CN 105533329 A CN105533329 A CN 105533329A
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 60
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 239000002131 composite material Substances 0.000 title claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
- 244000276331 Citrus maxima Species 0.000 claims abstract description 20
- 235000001759 Citrus maxima Nutrition 0.000 claims abstract description 20
- 238000011049 filling Methods 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 14
- 244000000626 Daucus carota Species 0.000 claims abstract description 13
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- 238000001914 filtration Methods 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 150000001875 compounds Chemical class 0.000 claims description 28
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 27
- 238000004659 sterilization and disinfection Methods 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
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- 239000007788 liquid Substances 0.000 claims description 10
- 238000001556 precipitation Methods 0.000 claims description 10
- 239000006228 supernatant Substances 0.000 claims description 10
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- 235000013399 edible fruits Nutrition 0.000 claims description 6
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- 239000011648 beta-carotene Substances 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Substances N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000005215 recombination Methods 0.000 description 1
- 230000006798 recombination Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of a shaddock-carrot composite fruit and vegetable juice, specifically relates to a processing technology of a shaddock-carrot composite fruit and vegetable juice, and belongs to the technical field of food processing. The shaddock-carrot fruit and vegetable juice is prepared from shaddock and carrot though steps of raw material selection, washing, peeling, pre-cooking, grinding, squeezing, filtering, blending, clarifying, filling, sterilizing, and cooling. The processing technology is simple, the production is easy, and the prepared fruit and vegetable juice is rich in nutrients and has a good taste.
Description
Technical field
The invention discloses a kind of process technology of compound fruit and vegetable juice, be specifically related to the preparation method of a kind of shaddock, carrot compound fruit and vegetable juice.
Technical background
According to the compatibility between fruits and vegetables, select shaddock and carrot to carry out compound, in recombination process, have employed some key technologies solve problem in production, as the prevent-browning of fruit juice, the formulation optimization etc. of Juice.In addition, compound fruit and vegetable juice achieves preferably sensory properties, simultaneously can according to the quality of different material nutritional character, forms the complementary and nutrition of equilibrium.Such as shaddock is rich in Cobastab, vitamin C, para-insulin and abundant mineral matter, and carrot is rich in the precursor substance beta carotene of vitamin A.By these two kinds of compounds, vitamin A, Cobastab, vitamin C and mineral matter can be made all to be met.
At present, the fruit-vegetable juice beverage on market is single fruit or juice beverage mostly, its nutritive value and taste is more difficult satisfies the demands of consumers.
Summary of the invention
The object of the present invention is to provide the preparation method of a kind of shaddock, carrot compound fruit and vegetable juice, processing technology of the present invention is simple, and manufacture easily, obtained fruit-vegetable juice beverage is nutritious, and mouthfeel is good.
A kind of shaddock, carrot compound fruit and vegetable juice, be made up of grapefruit juice, carrot juice and auxiliary material, the mass ratio of grapefruit juice, carrot juice is 12.5%:2.5%; Described auxiliary material and mass ratio be respectively: white granulated sugar is 12% of gross mass; Citric acid is 0.2% of gross mass; Carboxymethyl cellulose is 0.1g/L.
Preparation method is:
Get appropriateness ripe and without rotting and the shaddock of insect, get pulp after cleaning and remove seed, precook 5 minutes at 90 DEG C, cool with cold water, after broken fruit crusher machine, small-sized hydraulic juice extractor is adopted to squeeze the juice, after coarse filtration, 121 DEG C of sterilizations 30 seconds, be cooled to room temperature, leave standstill 48 hours, separation of supernatant, enter freezer and preserve.
The preparation method of carrot juice is:
Select the red cultivar that crude fiber content is less, earth, foreign material that epidermis adheres to are washed away with clear water, removing insect pest part and fibrous root, stripping and slicing, heats 30 minutes in 100 DEG C of hot water, through crusher in crushing, squeeze the juice with small-sized hydraulic juice extractor, 121 DEG C of sterilizations 30 seconds, are cooled to room temperature, leave standstill 48 hours, get supernatant and put freezer preservation.
Described composite fruit juice be made as following step:
1) mixing preparation: proportionally measure grapefruit juice and carrot juice, adds sucrose and citric acid successively, mixing preparation, stirs;
2) clarify: in the feed liquid after mixing preparation, add the carboxymethyl cellulose of 0.2%, under 12 DEG C of conditions, carry out compound fruit and vegetable juice precipitation clarifying treatment 16 hours;
3) filter: the above-mentioned feed liquid through clarification filters twice by 100 order nylon filter bag, removes insoluble suspension and precipitation;
4) filling, sterilization, cooling: by the compound fruit and vegetable juice quantitative filling after filtering, sealing, the compound fruit and vegetable juice semi-finished product after filling were 90 DEG C of sterilizations 10 minutes, and cold water is cooled to room temperature.
Technical scheme of the present invention is:
1) shaddock juice: it is ripe and without rotting and the shaddock of insect to get appropriateness, get pulp after cleaning and remove seed, precook 3-5 minutes at 90 DEG C, cool with cold water, after broken fruit crusher machine, small-sized hydraulic juice extractor is adopted to squeeze the juice, after coarse filtration, 121 DEG C of sterilizations 30 seconds, be cooled to room temperature, leave standstill 48 hours, separation of supernatant, enter freezer and preserve;
2) carrot juice: select the red cultivar that crude fiber content is less, earth, foreign material that epidermis adheres to are washed away with clear water, removing insect pest part and fibrous root, stripping and slicing, heats 30 minutes in 100 DEG C of hot water, through crusher in crushing, squeeze the juice with small-sized hydraulic juice extractor, 121 DEG C of sterilizations 30 seconds, are cooled to room temperature, leave standstill 48 hours, get supernatant and put freezer preservation;
3) allocate: proportionally measure grapefruit juice and carrot juice, add sucrose and citric acid successively, mixing preparation, stir;
4) clarify: in the feed liquid after mixing preparation, add the carboxymethyl cellulose of 0.2%, under 12 DEG C of conditions, carry out compound fruit and vegetable juice precipitation clarifying treatment 16 hours;
5) filter: the above-mentioned feed liquid through clarification filters twice by 100 order nylon filter bag, removes insoluble suspension and precipitation;
6) filling, sterilization, cooling: by the compound fruit and vegetable juice quantitative filling after filtering, sealing, the compound fruit and vegetable juice semi-finished product after filling were 90 DEG C of sterilizations 10 minutes, and cold water is cooled to room temperature.
Described shaddock carrot compound fruit and vegetable juice is following component, and each component ratio is: the mass ratio of grapefruit juice, carrot juice is 12.5%:2.5%; Described auxiliary material and mass ratio be respectively: white granulated sugar is 12% of gross mass; Citric acid is 0.2% of gross mass; Carboxymethyl cellulose is 0.1g/L.
Innovation of the present invention is, fruits and vegetables juice is mixed with into fruit-vegetable juice beverage, by the allotment of fruits and vegetables juice, achieves the organoleptic quality of high-quality, defines the nutrition of equalization of complementary simultaneously.
Detailed description of the invention a kind of shaddock, carrot compound fruit and vegetable juice, be made up of grapefruit juice, carrot juice and auxiliary material, the mass ratio of grapefruit juice, carrot juice is 12.5%:2.5%; Described auxiliary material and mass ratio be respectively: white granulated sugar is 12% of gross mass; Citric acid is 0.2% of gross mass; Carboxymethyl cellulose is 0.1g/L.
Preparation method is:
Get appropriateness ripe and without rotting and the shaddock of insect, get pulp after cleaning and remove seed, precook 5 minutes at 90 DEG C, cool with cold water, after broken fruit crusher machine, small-sized hydraulic juice extractor is adopted to squeeze the juice, after coarse filtration, 121 DEG C of sterilizations 30 seconds, be cooled to room temperature, leave standstill 48 hours, separation of supernatant, enter freezer and preserve.
The preparation method of carrot juice is:
Select the red cultivar that crude fiber content is less, earth, foreign material that epidermis adheres to are washed away with clear water, removing insect pest part and fibrous root, stripping and slicing, heats 30 minutes in 100 DEG C of hot water, through crusher in crushing, squeeze the juice with small-sized hydraulic juice extractor, 121 DEG C of sterilizations 30 seconds, are cooled to room temperature, leave standstill 48 hours, get supernatant and put freezer preservation.
Described composite fruit juice be made as following step:
1) mixing preparation: proportionally measure grapefruit juice and carrot juice, adds sucrose and citric acid successively, mixing preparation, stirs;
2) clarify: in the feed liquid after mixing preparation, add the carboxymethyl cellulose of 0.2%, under 12 DEG C of conditions, carry out compound fruit and vegetable juice precipitation clarifying treatment 16 hours;
3) filter: the above-mentioned feed liquid through clarification filters twice by 100 order nylon filter bag, removes insoluble suspension and precipitation;
4) filling, sterilization, cooling: by the compound fruit and vegetable juice quantitative filling after filtering, sealing, the compound fruit and vegetable juice semi-finished product after filling were 90 DEG C of sterilizations 10 minutes, and cold water is cooled to room temperature.
A preparation method for shaddock, carrot compound fruit and vegetable juice, comprises the following steps:
1) shaddock juice: it is ripe and without rotting and the shaddock of insect to get appropriateness, get pulp after cleaning and remove seed, precook 5 minutes at 90 DEG C, cool with cold water, after broken fruit crusher machine, small-sized hydraulic juice extractor is adopted to squeeze the juice, after coarse filtration, 121 DEG C of sterilizations 30 seconds, be cooled to room temperature, leave standstill 48 hours, separation of supernatant, enter freezer and preserve;
2) carrot juice: select the red cultivar that crude fiber content is less, earth, foreign material that epidermis adheres to are washed away with clear water, removing insect pest part and fibrous root, stripping and slicing, heats 30 minutes in 100 DEG C of hot water, through crusher in crushing, squeeze the juice with small-sized hydraulic juice extractor, 121 DEG C of sterilizations 30 seconds, are cooled to room temperature, leave standstill 48 hours, get supernatant and put freezer preservation;
3) allocate: proportionally measure grapefruit juice and carrot juice, add sucrose and citric acid successively, mixing preparation, stir;
4) clarify: in the feed liquid after mixing preparation, add the carboxymethyl cellulose of 0.2%, under 12 DEG C of conditions, carry out compound fruit and vegetable juice precipitation clarifying treatment 16 hours;
5) filter: the above-mentioned feed liquid through clarification filters twice by 100 order nylon filter bag, removes insoluble suspension and precipitation;
6) filling, sterilization, cooling: by the compound fruit and vegetable juice quantitative filling after filtering, sealing, the compound fruit and vegetable juice semi-finished product after filling were 90 DEG C of sterilizations 10 minutes, and cold water is cooled to room temperature.
Organoleptic indicator of the present invention: in evenly orange red, the strong shaddock of tool, carrot fragrance, fragrance is coordinated, sweet and sour taste, delicate mouthfeel, structural state uniformity, without layering and precipitating, good fluidity.
Claims (4)
1. shaddock, a carrot compound fruit and vegetable juice, be made up of grapefruit juice, carrot juice and auxiliary material, it is characterized in that, the mass ratio of grapefruit juice, carrot juice is 12.5%:2.5%; Described auxiliary material and mass ratio be respectively: white granulated sugar is 12% of gross mass; Citric acid is 0.2% of gross mass; Carboxymethyl cellulose is 0.1g/L.
2. shaddock, a carrot compound fruit and vegetable juice, it is characterized in that, preparation method is:
Get appropriateness ripe and without rotting and the shaddock of insect, get pulp after cleaning and remove seed, precook 5 minutes at 90 DEG C, cool with cold water, after broken fruit crusher machine, small-sized hydraulic juice extractor is adopted to squeeze the juice, after coarse filtration, 121 DEG C of sterilizations 30 seconds, be cooled to room temperature, leave standstill 48 hours, separation of supernatant, enter freezer and preserve.
3. composite fruit juice according to claim 2, is characterized in that: the preparation method of carrot juice is:
Select the red cultivar that crude fiber content is less, earth, foreign material that epidermis adheres to are washed away with clear water, removing insect pest part and fibrous root, stripping and slicing, heats 30 minutes in 100 DEG C of hot water, through crusher in crushing, squeeze the juice with small-sized hydraulic juice extractor, 121 DEG C of sterilizations 30 seconds, are cooled to room temperature, leave standstill 48 hours, get supernatant and put freezer preservation.
4. composite fruit juice according to claim 2, is characterized in that: described composite fruit juice be made as following step:
1) mixing preparation: proportionally measure grapefruit juice and carrot juice, adds sucrose and citric acid successively, mixing preparation, stirs;
2) clarify: in the feed liquid after mixing preparation, add the carboxymethyl cellulose of 0.2%, under 12 DEG C of conditions, carry out compound fruit and vegetable juice precipitation clarifying treatment 16 hours;
3) filter: the above-mentioned feed liquid through clarification filters twice by 100 order nylon filter bag, removes insoluble suspension and precipitation;
4) filling, sterilization, cooling: by the compound fruit and vegetable juice quantitative filling after filtering, sealing, the compound fruit and vegetable juice semi-finished product after filling were 90 DEG C of sterilizations 10 minutes, and cold water is cooled to room temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510879347.2A CN105533329A (en) | 2015-12-05 | 2015-12-05 | Preparation method of shaddock-carrot composite fruit and vegetable juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510879347.2A CN105533329A (en) | 2015-12-05 | 2015-12-05 | Preparation method of shaddock-carrot composite fruit and vegetable juice |
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| Publication Number | Publication Date |
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| CN105533329A true CN105533329A (en) | 2016-05-04 |
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| CN201510879347.2A Pending CN105533329A (en) | 2015-12-05 | 2015-12-05 | Preparation method of shaddock-carrot composite fruit and vegetable juice |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509537A (en) * | 2016-11-10 | 2017-03-22 | 陈亮 | Health-care grapefruit juice and preparation method |
| CN109221843A (en) * | 2018-11-30 | 2019-01-18 | 浙江海洋大学 | A kind of compound fruit vegetable drink and preparation method thereof |
| CN110754591A (en) * | 2019-11-21 | 2020-02-07 | 广东省农业科学院蚕业与农产品加工研究所 | Processing technology of anthocyanin-rich fruit and vegetable juice |
| CN112120128A (en) * | 2020-09-21 | 2020-12-25 | 祁东县农业发展有限公司 | Fruit and vegetable processing method without loss of nutrient components |
| CN113303413A (en) * | 2021-05-26 | 2021-08-27 | 上海交通大学 | Composite fruit and vegetable juice with antioxidant function and preparation method thereof |
| CN114947024A (en) * | 2022-05-11 | 2022-08-30 | 浙江丰岛食品股份有限公司 | Grapefruit composite fruit and vegetable juice beverage formula and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598647A (en) * | 2013-11-30 | 2014-02-26 | 大连润扬科技发展有限公司 | Processing technology of fruit-vegetable juice having effect of preventing cold |
| CN104187967A (en) * | 2014-08-19 | 2014-12-10 | 王慧君 | Carrot and sweet orange compound fruit and vegetable juice and preparation method thereof |
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2015
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| CN106509537A (en) * | 2016-11-10 | 2017-03-22 | 陈亮 | Health-care grapefruit juice and preparation method |
| CN109221843A (en) * | 2018-11-30 | 2019-01-18 | 浙江海洋大学 | A kind of compound fruit vegetable drink and preparation method thereof |
| CN110754591A (en) * | 2019-11-21 | 2020-02-07 | 广东省农业科学院蚕业与农产品加工研究所 | Processing technology of anthocyanin-rich fruit and vegetable juice |
| CN112120128A (en) * | 2020-09-21 | 2020-12-25 | 祁东县农业发展有限公司 | Fruit and vegetable processing method without loss of nutrient components |
| CN113303413A (en) * | 2021-05-26 | 2021-08-27 | 上海交通大学 | Composite fruit and vegetable juice with antioxidant function and preparation method thereof |
| CN114947024A (en) * | 2022-05-11 | 2022-08-30 | 浙江丰岛食品股份有限公司 | Grapefruit composite fruit and vegetable juice beverage formula and preparation method thereof |
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