CN106262325A - A kind of flower flower freezes and preparation method thereof - Google Patents
A kind of flower flower freezes and preparation method thereof Download PDFInfo
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- CN106262325A CN106262325A CN201610779755.5A CN201610779755A CN106262325A CN 106262325 A CN106262325 A CN 106262325A CN 201610779755 A CN201610779755 A CN 201610779755A CN 106262325 A CN106262325 A CN 106262325A
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Abstract
The open a kind of flower flower of the present invention freezes and preparation method thereof, is made up of the component of following masses part: flower stuffing 30～50 parts, natural sugar 15～30 parts, citric acid 0.1～0.3 part, lucky powder 0.15～0.5 part, natural extract 5～7 parts, pure water 10～15 parts.By optimizing the processing technique of flower stuffing, can guarantee that in the high temperature working processes of subsequent product, remain to Bao Sebao perfume.Present invention substep adds each component, effectively increases flower flower and freezes middle Flos Rosae Rugosae composition so that it is composition is more reasonable, and the color being effectively retained Flos Rosae Rugosae is fragrant, and taste color and luster is more preferably.Gained flower flower freezes that outward appearance is glittering and translucent, lucuriant in design, taste is sweet, high resilience.Not only employ flower stuffing but also maintain the taste of flower, color, perfume (or spice), it is not necessary to add essence and flavoring agent and pigment, safety and Health.And flower flower freezes that middle flower petal is bright-coloured, gloss, can keep for a long time, excite the edible desire of people enduringly.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of flower flower and freeze and preparation method thereof.
Background technology
Yunnan is world-famous " flowers kingdom ", and owing to the natural conditions such as sunshine, soil are excellent, flowers effective ingredient contains
Amount is high, quality better, is one of the optimal natural base of the whole world production of flowers and plants, and same Colombia, Kenya are together by world's gardening
Boundary is known as three places being best suitable for developing edible flower deep processing.The edibility of flower is: not only have strong
Aesthstic color, more rich in comprehensive nutritive value, flower contain 22 kinds of aminoacid of needed by human body, 16 kinds of vitamin, 27 kinds often
Amount and trace element, and the bioactive ingredients such as multiple lipoid nucleic acid, auxin, enzyme and antibiotics, be genuine
" plant essence ".The material up to 96 kinds that flowers are useful to human body with pollen, pollen exceeds than the nutritive value of milk, egg
7～8 times, as in Flos Rosae Rugosae, the content of Vc is more than 700 times of Fructus Mali pumilae, be 8 times of Fructus actinidiae chinensis.Edible fresh flowers has the most medicinal
It is worth and health value, meets the Diet concept of modern's integration of edible and medicinal herbs.
Such as, China the most just has Flos Rosae Rugosae as the custom of food.Flos Rosae Rugosae is rosaceous plant, edible Flos Rosae Rugosae
For polyphyll red rose lobe.Polyphyll red rose contains various trace elements, protein, fat, carbohydrate, more than ten kind of ammonia
Base acid, soluble sugar, alkaloid and Vitamin C content are high, and often food polyphyll red rose has soothing liver-QI and wakes up stomach, has a respite and invigorates blood circulation, beautiful
Hold skin care, make us refreshing refreshing effect.
And flower is directly eaten raw or steep drink because of astringent taste heavier, edible crowd is less.It addition, in view of flower seasonality is relatively strong,
Persistent period is shorter, and the flower after harvesting is difficult to storage.The mode currently mainly using sugaring preserve after for processing flower cake
Stuffing material or flower sauce, or use air-dry make dry flower store.
If routine stuffing material or flower sauce being used in beverage, confection, fruit jelly, too cause mouthfeel the best because of sugariness, and product
Outward appearance is the most clear.If being used for by dry flower in beverage, confection, fruit jelly, though the saturating pool degree of product can keep, but in product, pattern is dark
Light, the fragrance of a flower almost completely without.If directly the fresh petal just taken being used in beverage, confection, fruit jelly, owing to preparation process needing
Heating, high temperature can cause petal to fade while moisture quickly volatilizees and take away flowery odour simultaneously, and product is the most also without flower
Color, smell and taste.Therefore, at present beverage, confection, fruit jelly preparation in, often need to add essence and flavoring agent and pigment recovers the perfume (or spice) of flower
Taste and color and luster, excite the edible desire of people.But the product having additive cannot allow relieved edible of consumer.
Summary of the invention
For solving the problems referred to above, the present invention provides a kind of flower flower to freeze and preparation method thereof, is that a kind of fragrance color and luster is complete
The low-sugar jelly retained, its outward appearance is glittering and translucent, lucuriant in design, taste is sweet.
The present invention is realized by following technical proposal: a kind of flower flower freezes, and is made up of the component of following masses part:
Flower stuffing 30～50 parts, natural sugar 15～30 parts, citric acid 0.1～0.3 part, lucky powder 0.15～0.5 part, natural carry
Take thing 5～7 parts, pure water 10～15 parts.
Described flower stuffing is to prepare through the following steps:
(1) flower pretreatment: harvest flowers in 2～3 hours after sunrise, and uniformly spread dry in the sun 3 in harvesting out within latter 3 hours
～5 hours, then petal is cleared up；
(2) dispensing: get the raw materials ready by the component of following weight portion: step (1) gained petal 30～35 parts, sweeting agent 30～70 parts, have
Machine acid 1～4 part, adjuvant 0.1～0.4 part；
(3) stirring and biological decomposition: be sufficiently stirred for after the standby petal of step (2) institute is added sweeting agent, organic acid and adjuvant
Until stopping stirring when petal having moisture start to overflow, then it is placed in constant temperature standing 15～20 days at 0～8 DEG C at once, to realize
Low temperature fermentation, until aqueous liquids ooze out volume account for mixed material volume 30～40% time, move at 10～18 DEG C constant temperature and stand
Within 30～45 days, aqueous liquids is made to convert to cement liquid to realize degree of depth fermentation, until the volume ratio of cement liquid and solid reaches
To (6～7): (3～4), obtain first product material；This step is sufficiently stirred for be in order to make moisture content in flower petal and
Various dryness deposits are sufficiently displaced from adjuvant (sweeting agent, organic acid and adjuvant), and constant temperature stands at 0～8 DEG C
It is the moisture reaching to be sufficiently displaced from out in petal to the ferment intrinsic color and luster of simultaneously sealing up for safekeeping in petal and fragrance；Again 10～18
At DEG C, constant temperature stands is to allow the cell in petal enter resting state, finally makes fragrance and light color and luster all can forever be locked in viscous
In matter liquid and solid；
(4) oleo stock separates: step (3) gained first product material is carried out solid-liquid separation, and gained solid is flower stuffing.
The flower of described step (1) includes edible rose, Flos Chrysanthemi, Flos Lilii viriduli, Flos Osmanthi Fragrantis, Flos Jasmini Sambac, lavender flower, from generation to generation
One or more in flower, Flos Gardeniae, Flos Caryophylli, Flos Osmanthi Fragrantis, HANXIAOHUA or dandelion flower.
The cleaning of described step (1) is to remove to spend the base of a fruit, bennet, blade, calyx, foreign body, insect, rotten flower, matter time flower etc. miscellaneous
Matter.
The sweeting agent of described step (2) is white sugar or Mel.
The organic acid of described step (2) is citric acid or malic acid.
The adjuvant of described step (2) is dehydroactic acid sodium or sodium erythorbate or potassium sorbate.
The constant temperature of described step (3) stands 15～20 days, periodically stirs once every 3～5 days during this period.
Described natural sugar includes one or more in Mel, xylitol, high fructose syrup.
Described natural extract is made up of the component of following weight portion: Aloe extract or aloe gel 10:1～25 parts,
Rhizoma amorphophalli extract 3～12 parts, Yunnan Fructus Canrii Albi extract 10～30 parts, propolis extract 0.5～5 parts, extract from pine needles 5～18
Part, blueberry extract 4～22 parts, Flos Plumeriae Acutifoliae extract 0～15 parts, Pu'er tea 0～20 parts, coffee cherry extract 0～
15 parts.
Above-mentioned Aloe extract, Aloe gel, Rhizoma amorphophalli extract, Yunnan Fructus Canrii Albi extract, propolis extract, Folium Pini extract
Thing, blueberry extract, Flos Plumeriae Acutifoliae extract, Pu'er tea, coffee cherry extract are commercial products or by routine
Method is extracted and is obtained.
Another object of the present invention is to provide a kind of flower preparation method that flower freezes, through following each step:
A, get the raw materials ready by the component of following mass parts:
Flower stuffing 30～50 parts, natural sugar 15～30 parts, citric acid 0.1～0.3 part, lucky powder 0.15～0.5 part, natural carry
Take thing 5～7 parts, pure water 10～15 parts；
B, will the pure water in step A and lucky powder mixing after be heated with stirring to all dissolve after, add citric acid, to be mixed
Add flower stuffing after Jun Yun, after being heated to 80 DEG C, stop heating, be cooled to when 45～50 DEG C add natural extract, and protect
Temperature 30min, obtains fruit jelly liquid；
C, the insulation of step B gained fruit jelly liquid is added natural sugar mixing at 45～50 DEG C, then lead while hot after standing 5～10 minutes
Enter in jelly cup；
D, the jelly cup of step C is sealed after carry out pasteurize, then in the warm water of 35～45 DEG C, rock cooling, make petal
It is uniformly distributed in jelly cup, cools down further in the water of 18～20 DEG C again when petal can not move freely, finally carry out air-cooled,
I.e. obtain flower flower to freeze.
The sterilization of described bus is to soak to sterilize for 20 minutes in the hot water of 85～90 DEG C.
The invention have the advantages that the processing technique by optimizing flower stuffing, improve the local flavor of flower stuffing, reduce
The content of sweeting agent, realizes low temperature short fermentation on the premise of ensureing stuffing material viscosity, mouthfeel, improves production efficiency, and low temperature is short
Phase fermentation is better than the traditional zymotic time, it is to avoid room temperature fermentation causes the probability of stuffing material color and luster blackening, functions well as color fixative and protects
Fragrant effect, this flower stuffing can guarantee that and remains to Bao Sebao perfume in the high temperature working processes of subsequent product.Present invention substep adds
Enter each component, effectively increase flower flower and freeze middle Flos Rosae Rugosae composition so that it is composition is more reasonable, has been effectively retained the color of Flos Rosae Rugosae
Perfume (or spice), taste color and luster is more preferably.Gained flower flower freezes that outward appearance is glittering and translucent, lucuriant in design, taste is sweet, high resilience.Both employed
Flower stuffing maintains again the taste of flower, color, perfume (or spice), it is not necessary to add essence and flavoring agent and pigment, safety and Health.And flower flower freeze in fresh
Flower petal is bright-coloured, gloss, can keep for a long time, excite the edible desire of people enduringly.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described.
Embodiment 1
Prepare flower stuffing:
(1) flower pretreatment: pluck edible rose after sunrise in 2～3 hours, and uniformly spread out within latter 3 hours in harvesting
Open dry in the sun 3～5 hours, then remove the impurity such as the flower base of a fruit in petal, bennet, blade, calyx, foreign body, insect, rotten flower, matter time flower；
(2) dispensing: get the raw materials ready by the component of following weight portion: 32 parts of step (1) gained petal, white sugar 40 parts, citric acid 3 parts,
0.3 part of dehydroactic acid sodium；
(3) stirring and biological decomposition: be sufficiently stirred for after the standby petal of step (2) institute is added sweeting agent, organic acid and adjuvant
Until stopping stirring when petal having moisture start to overflow, then it is placed in constant temperature standing 18 days at 4 DEG C at once, during this period every 3
～within 5 days, periodically stir once, to realize low temperature fermentation, until aqueous liquids oozes out volume accounts for the 30～40% of mixed material volume
Time, move to constant temperature standing at 15 DEG C and make aqueous liquids convert to cement liquid to realize degree of depth fermentation in 40 days, until cement liquid
Till reaching 6.5:3.5 with the volume ratio of solid, obtain first product material；
(4) oleo stock separates: step (3) gained first product material is carried out solid-liquid separation, and gained solid is flower stuffing.
Prepare flower flower to freeze:
A, get the raw materials ready by the component of following mass parts:
Flower stuffing 40 parts, Mel 25 parts, citric acid 0.2 part, 0.3 part of lucky powder, natural extract 6 parts, pure water 12 parts；
Wherein, natural extract is made up of the component of following weight portion: Aloe extract 15 parts, Rhizoma amorphophalli extract 8 parts, Yunnan olive
Olive extract 20 parts, propolis extract 3 parts, extract from pine needles 13 parts, blueberry extract 16 parts；
B, will the pure water in step A and lucky powder mixing after be heated with stirring to all dissolve after, add citric acid, to be mixed
Add flower stuffing after Jun Yun, after being heated to 80 DEG C, stop heating, be cooled to when 48 DEG C add natural extract, and be incubated
30min, obtains fruit jelly liquid；
C, the insulation of step B gained fruit jelly liquid is added natural sugar mixing at 48 DEG C, then import jelly cup while hot after standing 8 minutes
In；
D, the jelly cup of step C is sealed after soak in the hot water of 88 DEG C and within 20 minutes, carry out pasteurize, then 35～45
DEG C warm water in rock cooling, make petal be uniformly distributed in jelly cup, again at the water of 18～20 DEG C when petal can not move freely
In cool down further, finally carry out air-cooled, i.e. obtain flower flower freeze.
Embodiment 2
Prepare flower stuffing:
(1) flower pretreatment: pluck Edible chrysanthemum and Flos Osmanthi Fragrantis after sunrise in 2～3 hours, and within latter 3 hours of harvesting all
Even dry in the sun 3～5 hours of spreading out, then remove the flower base of a fruit in petal, bennet, blade, calyx, foreign body, insect, rotten flower, matter time flower etc.
Impurity；
(2) dispensing: get the raw materials ready by the component of following weight portion: 30 parts of step (1) gained petal, Mel 30 parts, citric acid 1 part, different
0.1 part of VC sodium；
(3) stirring and biological decomposition: be sufficiently stirred for after the standby petal of step (2) institute is added sweeting agent, organic acid and adjuvant
Until stopping stirring when petal having moisture start to overflow, then it is placed in constant temperature standing 20 days at 0 DEG C at once, during this period every 3
～within 5 days, periodically stir once, to realize low temperature fermentation, until aqueous liquids oozes out volume accounts for the 30～40% of mixed material volume
Time, move to constant temperature standing at 10 DEG C and make aqueous liquids convert to cement liquid to realize degree of depth fermentation in 45 days, until cement liquid
Till reaching 6:4 with the volume ratio of solid, obtain first product material；
(4) oleo stock separates: step (3) gained first product material is carried out solid-liquid separation, and gained solid is flower stuffing.
Prepare flower flower to freeze:
A, get the raw materials ready by the component of following mass parts:
Flower stuffing 30 parts, xylitol 15 parts, citric acid 0.1 part, 0.15 part of lucky powder, natural extract 5 parts, pure water 10
Part；
Wherein, natural extract is made up of the component of following weight portion: aloe gel 10:1 part, Rhizoma amorphophalli extract 3 parts, Yunnan olive
Olive extract 10 parts, propolis extract 0.5 part, extract from pine needles 5 parts, blueberry extract 4 parts, Flos Plumeriae Acutifoliae extract 3 parts, general
Pu'er tea tea extract 4 parts, coffee cherry extract 2 parts；
B, will the pure water in step A and lucky powder mixing after be heated with stirring to all dissolve after, add citric acid, to be mixed
Add flower stuffing after Jun Yun, after being heated to 80 DEG C, stop heating, be cooled to when 45 DEG C add natural extract, and be incubated
30min, obtains fruit jelly liquid；
C, the insulation of step B gained fruit jelly liquid is added natural sugar mixing at 45 DEG C, then import jelly cup while hot after standing 5 minutes
In；
D, the jelly cup of step C is sealed after soak in the hot water of 85 DEG C and within 20 minutes, carry out pasteurize, then 35～45
DEG C warm water in rock cooling, make petal be uniformly distributed in jelly cup, again at the water of 18～20 DEG C when petal can not move freely
In cool down further, finally carry out air-cooled, i.e. obtain flower flower freeze.
Embodiment 3
Prepare flower stuffing:
(1) flower pretreatment: pluck edible Flos Gardeniae and dandelion flower after sunrise in 2～3 hours, and in harvesting latter 3 hours
Within uniformly spread dry in the sun 3～5 hours out, then remove the flower base of a fruit in petal, bennet, blade, calyx, foreign body, insect, rotten flower, matter
The impurity such as secondary flower；
(2) dispensing: get the raw materials ready by the component of following weight portion: 35 parts of step (1) gained petal, Mel 70 parts, malic acid 4 parts, mountain
Potassium sorbate 0.4 part；
(3) stirring and biological decomposition: be sufficiently stirred for after the standby petal of step (2) institute is added sweeting agent, organic acid and adjuvant
Until stopping stirring when petal having moisture start to overflow, then it is placed in constant temperature standing 15 days at 8 DEG C at once, during this period every 3
～within 5 days, periodically stir once, to realize low temperature fermentation, until aqueous liquids oozes out volume accounts for the 30～40% of mixed material volume
Time, move to constant temperature standing at 18 DEG C and make aqueous liquids convert to cement liquid to realize degree of depth fermentation in 30 days, until cement liquid
Till reaching 7:3 with the volume ratio of solid, obtain first product material；
(4) oleo stock separates: step (3) gained first product material is carried out solid-liquid separation, and gained solid is flower stuffing.
Prepare flower flower to freeze:
A, get the raw materials ready by the component of following mass parts:
Flower stuffing 50 parts, Mel and high fructose syrup 30 parts, citric acid 0.3 part, 0.5 part of lucky powder, natural extract 7 parts, pure
Water purification 15 parts；
Wherein, natural extract is made up of the component of following weight portion: Aloe extract 25 parts, Rhizoma amorphophalli extract 12 parts, Yunnan
Fructus Canrii Albi extract 30 parts, propolis extract 5 parts, extract from pine needles 18 parts, blueberry extract 22 parts, Flos Plumeriae Acutifoliae extract 15 parts,
Pu'er tea 20 parts, coffee cherry extract 15 parts；
B, will the pure water in step A and lucky powder mixing after be heated with stirring to all dissolve after, add citric acid, to be mixed
Add flower stuffing after Jun Yun, after being heated to 80 DEG C, stop heating, be cooled to when 50 DEG C add natural extract, and be incubated
30min, obtains fruit jelly liquid；
C, the insulation of step B gained fruit jelly liquid is added natural sugar mixing at 50 DEG C, then import fruit jelly while hot after standing 10 minutes
In Bei；
D, the jelly cup of step C is sealed after soak in the hot water of 90 DEG C and within 20 minutes, carry out pasteurize, then 35～45
DEG C warm water in rock cooling, make petal be uniformly distributed in jelly cup, again at the water of 18～20 DEG C when petal can not move freely
In cool down further, finally carry out air-cooled, i.e. obtain flower flower freeze.
Comparative example 1: same as in Example 1, normal after only Flos Rosae Rugosae stuffing material is replaced with conventional tradition stuffing material, the i.e. mixing of stuffing material raw material
Temperature standing for fermentation, and fermentation time do not limits.
Comparative example 2: same as in Example 1, only omits the natural extract in step (2).
Comparative example 3: same as in Example 1, only replaces with step B: after the pure water in step A and lucky powder being mixed
After being heated with stirring to all dissolve, add citric acid, rear addition flower stuffing to be mixed and natural extract, be heated to
Stop heating after 80 DEG C, obtain fruit jelly liquid.
Claims (10)
1. a flower flower freezes, it is characterised in that be made up of the component of following masses part:
Flower stuffing 30～50 parts, natural sugar 15～30 parts, citric acid 0.1～0.3 part, lucky powder 0.15～0.5 part, natural carry
Take thing 5～7 parts, pure water 10～15 parts；
Described flower stuffing is to prepare through the following steps:
(1) flower pretreatment: harvest flowers in 2～3 hours after sunrise, and uniformly spread dry in the sun 3 in harvesting out within latter 3 hours
～5 hours, then petal is cleared up；
(2) dispensing: get the raw materials ready by the component of following weight portion: step (1) gained petal 30～35 parts, sweeting agent 30～70 parts, have
Machine acid 1～4 part, adjuvant 0.1～0.4 part；
(3) stirring and biological decomposition: be sufficiently stirred for after the standby petal of step (2) institute is added sweeting agent, organic acid and adjuvant
Until stopping stirring when petal having moisture start to overflow, then it is placed in constant temperature standing 15～20 days at 0～8 DEG C at once, to realize
Low temperature fermentation, until aqueous liquids ooze out volume account for mixed material volume 30～40% time, move at 10～18 DEG C constant temperature and stand
Within 30～45 days, aqueous liquids is made to convert to cement liquid to realize degree of depth fermentation, until the volume ratio of cement liquid and solid reaches
To (6～7): (3～4), obtain first product material；
(4) oleo stock separates: step (3) gained first product material is carried out solid-liquid separation, and gained solid is flower stuffing.
Flower the most according to claim 1 flower freezes, it is characterised in that: the flower of described step (1) include edible rose,
Flos Chrysanthemi, Flos Lilii viriduli, Flos Osmanthi Fragrantis, Flos Jasmini Sambac, lavender flower, CitrusaurantiumL.Var.amara Engl., Flos Gardeniae, Flos Caryophylli, Flos Osmanthi Fragrantis, HANXIAOHUA or Herba Taraxaci
One or more in spending.
Flower the most according to claim 1 flower freezes, it is characterised in that: the cleaning of described step (1) is to remove the flower base of a fruit, flower
Stalk, blade, calyx, foreign body, insect, rotten flower, matter time flower.
Flower the most according to claim 1 flower freezes, it is characterised in that: the sweeting agent of described step (2) is white sugar or honeybee
Honey；Organic acid is citric acid or malic acid.
Flower the most according to claim 1 flower freezes, it is characterised in that: the adjuvant of described step (2) be dehydroactic acid sodium or
Sodium erythorbate or potassium sorbate.
Flower the most according to claim 1 flower freezes, it is characterised in that: the constant temperature of described step (3) stands 15～20 days,
Periodically stirred once every 3～5 days during this.
Flower the most according to claim 1 flower freezes, it is characterised in that: described natural sugar includes Mel, xylitol, high fructose syrup
One or more in slurry.
Flower the most according to claim 1 flower freezes, it is characterised in that: described natural extract is by the group of following weight portion
It is grouped into: Aloe extract or aloe gel 10:1～25 parts, Rhizoma amorphophalli extract 3～12 parts, Yunnan Fructus Canrii Albi extract 10～30 parts,
Propolis extract 0.5～5 parts, extract from pine needles 5～18 parts, blueberry extract 4～22 parts, Flos Plumeriae Acutifoliae extract 0～15 parts,
Pu'er tea 0～20 parts, coffee cherry extract 0～15 parts.
9. the preparation method that a flower flower freezes, it is characterised in that through following each step:
A, get the raw materials ready by the component of following mass parts:
Flower stuffing 30～50 parts, natural sugar 15～30 parts, citric acid 0.1～0.3 part, lucky powder 0.15～0.5 part, natural carry
Take thing 5～7 parts, pure water 10～15 parts；
B, will the pure water in step A and lucky powder mixing after be heated with stirring to all dissolve after, add citric acid, to be mixed
Add flower stuffing after Jun Yun, after being heated to 80 DEG C, stop heating, be cooled to when 45～50 DEG C add natural extract, and protect
Temperature 30min, obtains fruit jelly liquid；
C, the insulation of step B gained fruit jelly liquid is added natural sugar mixing at 45～50 DEG C, then lead while hot after standing 5～10 minutes
Enter in jelly cup；
D, the jelly cup of step C is sealed after carry out pasteurize, then in the warm water of 35～45 DEG C, rock cooling, make petal
It is uniformly distributed in jelly cup, then cools down further in the water of 18～20 DEG C, finally carry out air-cooled, i.e. obtain flower flower and freeze.
Preparation method the most according to claim 9, it is characterised in that: the sterilization of described bus is the hot water at 85～90 DEG C
Middle immersion sterilizes for 20 minutes.
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| CN106993786A (en) * | 2017-03-17 | 2017-08-01 | 上海海洋大学 | Konjaku fructus gardeniae jam and preparation method thereof |
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| CN107212385A (en) * | 2017-05-31 | 2017-09-29 | 吴书和 | A kind of preparation method of flower stuffing |
| CN107373553A (en) * | 2017-07-31 | 2017-11-24 | 安徽恋尚你食品有限公司 | A kind of low sugar Moringa honey jelly |
| CN107518354A (en) * | 2017-08-01 | 2017-12-29 | 佛山科学技术学院 | A kind of beauty and health care jelly and preparation method thereof |
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| CN108094985A (en) * | 2017-12-15 | 2018-06-01 | 柳州市汉象教育咨询有限责任公司 | A kind of preparation method of sweet osmanthus jelly |
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