CN106262819A - A kind of production method of Fructus Myricae rubrae enzyme liquid - Google Patents
A kind of production method of Fructus Myricae rubrae enzyme liquid Download PDFInfo
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- CN106262819A CN106262819A CN201610650747.0A CN201610650747A CN106262819A CN 106262819 A CN106262819 A CN 106262819A CN 201610650747 A CN201610650747 A CN 201610650747A CN 106262819 A CN106262819 A CN 106262819A
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 24
- 238000000855 fermentation Methods 0.000 claims abstract description 97
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- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 34
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 27
- 240000001717 Vaccinium macrocarpon Species 0.000 claims abstract description 19
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims abstract description 19
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims abstract description 19
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- 150000001875 compounds Chemical class 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 12
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- 230000004913 activation Effects 0.000 claims abstract description 4
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- 230000001476 alcoholic effect Effects 0.000 claims description 5
- 230000000694 effects Effects 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
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- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 abstract description 7
- 229930003944 flavone Natural products 0.000 abstract description 7
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- 235000011949 flavones Nutrition 0.000 abstract description 7
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- 235000013922 glutamic acid Nutrition 0.000 description 8
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- 239000004475 Arginine Substances 0.000 description 4
- 239000004471 Glycine Substances 0.000 description 4
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- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 4
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- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 description 4
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 4
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 description 4
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 4
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- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 4
- 239000004473 Threonine Substances 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 235000004279 alanine Nutrition 0.000 description 4
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 4
- 235000009697 arginine Nutrition 0.000 description 4
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 4
- 235000014304 histidine Nutrition 0.000 description 4
- 235000008521 threonine Nutrition 0.000 description 4
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 4
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 3
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 3
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 3
- 239000003085 diluting agent Substances 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
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- 239000004744 fabric Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000013930 proline Nutrition 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000015177 dried meat Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
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- 238000002360 preparation method Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 239000004474 valine Substances 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
- Preparation Of Fruits And Vegetables (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The production method of a kind of Fructus Myricae rubrae enzyme liquid, belongs to ferment processing technique field.It comprises the following steps that: Fructus Myricae rubrae is carried out process of squeezing the juice, obtains cranberry juice；Compound Acid-tolerant yeasts is carried out activation processing, obtains activated yeast solution；Activated yeast solution and cranberry juice are added to fermentation tank, carries out main fermentation process, carry out clarifying treatment after main fermentation, take supernatant liquid and obtain main fermentation clear liquor；Main fermentation clear liquor is added to fermentation tank, carries out after fermentation process, obtain after fermentation liquid；After fermentation liquid is carried out low temperature and removes Ethanol Treatment, obtain Fructus Myricae rubrae enzyme liquid.The Fructus Myricae rubrae enzyme liquid obtained through the present invention contains abundant aminoacid and flavone, and each aminoacid amounts up to more than 384mg/100g, and general flavone content reaches more than 37.8mg/100ml.
Description
Technical field
The invention belongs to ferment processing technique field, be specifically related to the production method of a kind of Fructus Myricae rubrae enzyme liquid.
Background technology
Fructus Myricae rubrae is the distinctive characteristic fruit of south China, and contained by Fructus Myricae rubrae, abundant aldehydes matter and organic acid, be various nutrition
The material of most worthy in composition, can play the free radical eliminated in human body, promotes erythropsin resynthesis, improvement circulation, resists and burst
The multiple pharmacologically active such as infections, anti-inflammatory.The most this kind of material the different processed stages be again most sensitive, the most easily lose
's.Fructus Myricae rubrae only has the shortest about 20 days harvest time, and Fructus Myricae rubrae easily rots, not shelf-stable.
The various self-control fruit ferment in the market with health care are that fruit, sugar and water are adjusted according to a certain percentage
Joining, use the conventional machining process of nature strain fermentation, this production technology can not control working condition and fermented bacterium, easily produce
Raw harmful substance and the breeding of other harmful miscellaneous bacterias, be not suitable with modern industrialization and produced needs.
Summary of the invention
The problem existed for prior art, it is an object of the invention to design provides the producer of a kind of Fructus Myricae rubrae enzyme liquid
The technical scheme of method.
The production method of described a kind of Fructus Myricae rubrae enzyme liquid, it is characterised in that comprise the following steps that:
1) Fructus Myricae rubrae is carried out process of squeezing the juice, obtain cranberry juice；
2) compound Acid-tolerant yeasts is carried out activation processing, obtain activated yeast solution；
3) by step 2) cranberry juice that obtains of the activated yeast solution that obtains and step 1) adds and carries out main fermentation to fermentation tank
Process, carry out clarifying treatment after main fermentation, take supernatant liquid and obtain main fermentation clear liquor；
4) main fermentation clear liquor addition step 3) obtained carries out after fermentation process to fermentation tank, obtains after fermentation liquid；
5) after fermentation liquid step 4) obtained carries out low temperature and removes Ethanol Treatment, obtains Fructus Myricae rubrae enzyme liquid.
The production method of described a kind of Fructus Myricae rubrae enzyme liquid, it is characterised in that described step 2) in compound Acid-tolerant yeasts
It is mixed to get by weight 2:1:1 by Angel wine high activity dried yeast BV818, RV002 and RV171.
The production method of described a kind of Fructus Myricae rubrae enzyme liquid, it is characterised in that described step 2) in activation condition be: multiple
The warm water of add 15-25 times of weight in mould assembly Acid-tolerant yeasts 35-38 DEG C is allowed to dissolve, and after static 15-30 minute, is cooled to
25-28℃。
The production method of described a kind of Fructus Myricae rubrae enzyme liquid, it is characterised in that in described step 3) activated yeast solution and
After cranberry juice mixing, yeast accounts for the 0.2-0.5% of cranberry juice weight.
The production method of described a kind of Fructus Myricae rubrae enzyme liquid, it is characterised in that in described step 3), main fermentation condition is:
Fermentation temperature controls at 20-30 DEG C, continuous fermentation observe after 15 days fermentation tank with or without air pocket rapid, high volume rise, fermentation until
Till fermentation tank does not has bubble to rise.
The production method of described a kind of Fructus Myricae rubrae enzyme liquid, it is characterised in that in described step 4), after fermentation condition is:
Fermentation temperature controls at 18-25 DEG C, and fermentation is not until fermentation tank has bubble to produce.
The production method of described a kind of Fructus Myricae rubrae enzyme liquid, it is characterised in that in described step 5), low temperature removes ethanol condition
For: temperature controls 50-60 DEG C, carries out low temperature and remove ethanol, except the Fructus Myricae rubrae enzyme liquid after alcohol under the conditions of vacuum 0.055-0.07MPa
Alcoholic strength is at below 0.5%vol.
The production method of above-mentioned a kind of Fructus Myricae rubrae enzyme liquid, have employed scientific and reasonable preparation technology route, by bacterium
The selection planted and the control of production and processing condition, can reduce the product of these even harmful substances unhelpful to human body as far as possible
Raw, equipment and method are by Fructus Myricae rubrae direct fermentation after squeezing the juice, and are removed ethanol by main fermentation, after fermentation, low temperature and are obtained
Fructus Myricae rubrae ferment.The present invention uses Fructus Myricae rubrae direct fermentation after squeezing the juice, and maximizes freshness and the Fructus Myricae rubrae nutrition that ensure that Fructus Myricae rubrae
The content of composition；The present invention uses low temperature to remove ethanol, reduces the loss of Fructus Myricae rubrae nutritional labeling, improves Fructus Myricae rubrae enzyme liquid
Mouthfeel.The Fructus Myricae rubrae enzyme liquid obtained through the present invention contains abundant aminoacid and flavone, and each aminoacid amounts up to 384mg/
More than 100g, general flavone content reaches more than 37.8mg/100ml, and aminoacid includes Aspartic Acid, threonine, glutamic acid, dried meat ammonia
Acid, histidine, arginine, alanine, valine, tyrosine, leucine and glycine, wherein Aspartic Acid content 96.1mg/
More than 100g, more than content of glutamic acid 88.7mg/100g.
Detailed description of the invention
The present invention is further illustrated below in conjunction with embodiment.
Embodiment 1: the production method of a kind of Fructus Myricae rubrae enzyme liquid
1) Fructus Myricae rubrae is carried out process of squeezing the juice, obtain cranberry juice；
2) Angel wine high activity dried yeast BV818, RV002 and RV171 are mixed to get compound resistance to by weight 2:1:1
Acid leaven, then in compound Acid-tolerant yeasts, add 36 DEG C of warm water of 20 times of weight be allowed to dissolve, after static 25 minutes, it is cooled to 26
DEG C, obtain activated yeast solution；
3) by step 2) cranberry juice that obtains of the activated yeast solution that obtains and step 1) adds and mixes to fermentation tank, after mixing
Compound Acid-tolerant yeasts accounts for the 0.3% of cranberry juice diluent weight, then carries out main fermentation process, fermentation temperature control during main fermentation
System is at 25 DEG C, and continuous fermentation is observed fermentation tank and risen with or without air pocket rapid, high volume after 10 days, ferment until fermentation tank not gas
Till bubble rises, carry out clarifying treatment after main fermentation, obtain main fermentation clear liquor；
4) main fermentation clear liquor addition step 3) obtained carries out after fermentation process to fermentation tank, and after fermentation temperature controls
20 DEG C, fermentation, until bubble-free produces, obtains after fermentation liquid；
5) after fermentation liquid step 4) obtained controls 55 DEG C in temperature, carries out low temperature and remove ethanol under the conditions of vacuum 0.06MPa,
Fructus Myricae rubrae enzyme liquid alcoholic strength after guaranteeing except alcohol, at below 0.5%vol, obtains Fructus Myricae rubrae enzyme liquid.
In the Fructus Myricae rubrae enzyme liquid that the present invention obtains, aminoacid amounts up to 395mg/100g, and general flavone content reaches
45.2mg/100ml, aminoacid includes Aspartic Acid, threonine, glutamic acid, proline, histidine, arginine, alanine, figured silk fabrics
Propylhomoserin, tyrosine, leucine and glycine, wherein Aspartic Acid content 98.2mg/100g, content of glutamic acid 90.3mg/100g.
Embodiment 2: the production method of a kind of Fructus Myricae rubrae enzyme liquid
1) Fructus Myricae rubrae is carried out process of squeezing the juice, obtain cranberry juice；
2) Angel wine high activity dried yeast BV818, RV002 and RV171 are mixed to get compound resistance to by weight 2:1:1
Acid leaven, then in compound Acid-tolerant yeasts, add 35 DEG C of warm water of 15 times of weight be allowed to dissolve, after static 15 minutes, it is cooled to 25
DEG C, obtain activated yeast solution；
3) by step 2) cranberry juice that obtains of the activated yeast solution that obtains and step 1) adds and mixes to fermentation tank, after mixing
Compound Acid-tolerant yeasts accounts for the 0.2% of cranberry juice diluent weight, then carries out main fermentation process, fermentation temperature control during main fermentation
System is at 20 DEG C, and continuous fermentation is observed fermentation tank and risen with or without air pocket rapid, high volume after 15 days, ferment until fermentation tank not gas
Till bubble rises, carry out clarifying treatment after main fermentation, obtain main fermentation clear liquor；
4) main fermentation clear liquor addition step 3) obtained carries out after fermentation process to fermentation tank, and after fermentation temperature controls
18 DEG C, fermentation, until bubble-free produces, obtains after fermentation liquid；
5) after fermentation liquid step 4) obtained controls 50 DEG C in temperature, carries out low temperature except second under the conditions of vacuum 0.055MPa
Alcohol, it is ensured that except the Fructus Myricae rubrae enzyme liquid alcoholic strength after alcohol is at below 0.5%vol, obtain Fructus Myricae rubrae enzyme liquid.
In the Fructus Myricae rubrae enzyme liquid that the present invention obtains, aminoacid amounts up to 392.2mg/100g, and general flavone content reaches
42.6mg/100ml, aminoacid includes Aspartic Acid, threonine, glutamic acid, proline, histidine, arginine, alanine, figured silk fabrics
Propylhomoserin, tyrosine, leucine and glycine, wherein Aspartic Acid content 96.5mg/100g, content of glutamic acid 89.9mg/100g.
Embodiment 3: the production method of a kind of Fructus Myricae rubrae enzyme liquid
1) Fructus Myricae rubrae is carried out process of squeezing the juice, obtain cranberry juice；
2) Angel wine high activity dried yeast BV818, RV002 and RV171 are mixed to get compound resistance to by weight 2:1:1
Acid leaven, then in compound Acid-tolerant yeasts, add 38 DEG C of warm water of 25 times of weight be allowed to dissolve, after static 30 minutes, it is cooled to 25
DEG C, obtain activated yeast solution；
3) by step 2) cranberry juice that obtains of the activated yeast solution that obtains and step 1) adds and mixes to fermentation tank, after mixing
Compound Acid-tolerant yeasts accounts for the 0.4% of cranberry juice diluent weight, then carries out main fermentation process, fermentation temperature control during main fermentation
System is at 28 DEG C, and continuous fermentation is observed fermentation tank and risen with or without air pocket rapid, high volume after 12 days, ferment until fermentation tank not gas
Till bubble rises, carry out clarifying treatment after main fermentation, obtain main fermentation clear liquor；
4) main fermentation clear liquor addition step 3) obtained carries out after fermentation process to fermentation tank, and after fermentation temperature controls
22 DEG C, fermentation, until bubble-free produces, obtains after fermentation liquid；
5) after fermentation liquid step 4) obtained controls 60 DEG C in temperature, carries out low temperature and remove ethanol under the conditions of vacuum 0.07MPa,
Fructus Myricae rubrae enzyme liquid alcoholic strength after guaranteeing except alcohol, at below 0.5%vol, obtains Fructus Myricae rubrae enzyme liquid.
In the Fructus Myricae rubrae enzyme liquid that the present invention obtains, aminoacid amounts up to 391.5mg/100g, and general flavone content reaches
42.4mg/100ml, aminoacid includes Aspartic Acid, threonine, glutamic acid, proline, histidine, arginine, alanine, figured silk fabrics
Propylhomoserin, tyrosine, leucine and glycine, wherein Aspartic Acid content 95.6mg/100g, content of glutamic acid 89.4mg/100g.
Claims (7)
1. the production method of a Fructus Myricae rubrae enzyme liquid, it is characterised in that comprise the following steps that:
1) Fructus Myricae rubrae is carried out process of squeezing the juice, obtain cranberry juice；
2) compound Acid-tolerant yeasts is carried out activation processing, obtain activated yeast solution；
3) by step 2) cranberry juice that obtains of the activated yeast solution that obtains and step 1) adds and carries out main fermentation to fermentation tank
Process, carry out clarifying treatment after main fermentation, take supernatant liquid and obtain main fermentation clear liquor；
4) main fermentation clear liquor addition step 3) obtained carries out after fermentation process to fermentation tank, obtains after fermentation liquid；
5) after fermentation liquid step 4) obtained carries out low temperature and removes Ethanol Treatment, obtains Fructus Myricae rubrae enzyme liquid.
The production method of a kind of Fructus Myricae rubrae enzyme liquid the most as claimed in claim 1, it is characterised in that described step 2) in compound
Type Acid-tolerant yeasts is mixed to get by weight 2:1:1 by Angel wine high activity dried yeast BV818, RV002 and RV171.
The production method of a kind of Fructus Myricae rubrae enzyme liquid the most as claimed in claim 1 or 2, it is characterised in that described step 2) in live
Change condition is: the warm water of add 15-25 times of weight in compound Acid-tolerant yeasts 35-38 DEG C is allowed to dissolve, static 15-30 minute
After, it is cooled to 25-28 DEG C.
The production method of a kind of Fructus Myricae rubrae enzyme liquid the most as claimed in claim 1, it is characterised in that activate in described step 3)
After yeast soln and cranberry juice mixing, yeast accounts for the 0.2-0.5% of cranberry juice weight.
The production method of a kind of Fructus Myricae rubrae enzyme liquid the most as claimed in claim 1, it is characterised in that in described step 3), master sends out
Ferment condition is: fermentation temperature controls at 20-30 DEG C, and continuous fermentation observes fermentation tank with or without on air pocket rapid, high volume after 15 days
Rise, ferment till fermentation tank does not has bubble to rise.
The production method of a kind of Fructus Myricae rubrae enzyme liquid the most as claimed in claim 1, it is characterised in that send out after in described step 4)
Ferment condition is: fermentation temperature controls at 18-25 DEG C, and fermentation is not until fermentation tank has bubble to produce.
The production method of a kind of Fructus Myricae rubrae enzyme liquid the most as claimed in claim 1, it is characterised in that low temperature in described step 5)
Except ethanol condition is: temperature controls 50-60 DEG C, carry out low temperature under the conditions of vacuum 0.055-0.07MPa and remove ethanol, after alcohol
Fructus Myricae rubrae enzyme liquid alcoholic strength is at below 0.5%vol.
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| CN201610650747.0A CN106262819A (en) | 2016-08-10 | 2016-08-10 | A kind of production method of Fructus Myricae rubrae enzyme liquid |
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| CN201610650747.0A CN106262819A (en) | 2016-08-10 | 2016-08-10 | A kind of production method of Fructus Myricae rubrae enzyme liquid |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101366530A (en) * | 2008-09-27 | 2009-02-18 | 沈阳麦金利食品制造有限公司 | Process for preparing composite enzyme and product thereof |
| CN104371881A (en) * | 2014-11-28 | 2015-02-25 | 浙江扬百利生物科技有限公司 | Method for producing red bayberry wine |
| CN104939073A (en) * | 2015-05-22 | 2015-09-30 | 杜雪梅 | Waxberry ferment stock solution and preparation method thereof |
| CN105309975A (en) * | 2015-11-10 | 2016-02-10 | 青岛康大外贸集团有限公司 | Blueberry enzyme production method |
| CN105614774A (en) * | 2016-02-29 | 2016-06-01 | 商丘市饮之健生物科技有限公司 | Preparation method of fruit and vegetable active ferment liquid |
-
2016
- 2016-08-10 CN CN201610650747.0A patent/CN106262819A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101366530A (en) * | 2008-09-27 | 2009-02-18 | 沈阳麦金利食品制造有限公司 | Process for preparing composite enzyme and product thereof |
| CN104371881A (en) * | 2014-11-28 | 2015-02-25 | 浙江扬百利生物科技有限公司 | Method for producing red bayberry wine |
| CN104939073A (en) * | 2015-05-22 | 2015-09-30 | 杜雪梅 | Waxberry ferment stock solution and preparation method thereof |
| CN105309975A (en) * | 2015-11-10 | 2016-02-10 | 青岛康大外贸集团有限公司 | Blueberry enzyme production method |
| CN105614774A (en) * | 2016-02-29 | 2016-06-01 | 商丘市饮之健生物科技有限公司 | Preparation method of fruit and vegetable active ferment liquid |
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Application publication date: 20170104 |