CN106538945A - Cereal fermentation liquor and preparation method thereof - Google Patents
Cereal fermentation liquor and preparation method thereof Download PDFInfo
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- CN106538945A CN106538945A CN201611026317.8A CN201611026317A CN106538945A CN 106538945 A CN106538945 A CN 106538945A CN 201611026317 A CN201611026317 A CN 201611026317A CN 106538945 A CN106538945 A CN 106538945A
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- molasses
- rice
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- 235000013339 cereals Nutrition 0.000 title claims abstract description 51
- 238000000855 fermentation Methods 0.000 title claims abstract description 46
- 230000004151 fermentation Effects 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims description 9
- 235000013379 molasses Nutrition 0.000 claims abstract description 23
- 240000007594 Oryza sativa Species 0.000 claims abstract description 18
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 18
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 15
- 244000068988 Glycine max Species 0.000 claims abstract description 15
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 15
- 235000007189 Oryza longistaminata Nutrition 0.000 claims abstract description 15
- 235000021307 Triticum Nutrition 0.000 claims abstract description 15
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 15
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 15
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 15
- 229940035436 maltitol Drugs 0.000 claims abstract description 15
- 235000010449 maltitol Nutrition 0.000 claims abstract description 15
- 239000000845 maltitol Substances 0.000 claims abstract description 15
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims abstract description 12
- 239000012530 fluid Substances 0.000 claims abstract description 10
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 9
- 238000010009 beating Methods 0.000 claims abstract description 7
- 239000012467 final product Substances 0.000 claims abstract description 7
- 238000007654 immersion Methods 0.000 claims abstract description 7
- 244000077995 Coix lacryma jobi Species 0.000 claims abstract 4
- 241000209140 Triticum Species 0.000 claims description 14
- 239000002002 slurry Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000004140 cleaning Methods 0.000 claims description 6
- 230000003292 diminished effect Effects 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 5
- 235000016068 Berberis vulgaris Nutrition 0.000 claims description 4
- 241000335053 Beta vulgaris Species 0.000 claims description 4
- 244000182067 Fraxinus ornus Species 0.000 claims description 4
- 235000002917 Fraxinus ornus Nutrition 0.000 claims description 4
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 4
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 4
- 240000006365 Vitis vinifera Species 0.000 claims description 4
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 239000000835 fiber Substances 0.000 claims 1
- 231100000252 nontoxic Toxicity 0.000 abstract description 3
- 230000003000 nontoxic effect Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000012054 meals Nutrition 0.000 abstract description 2
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 235000020972 micronutrient intake Nutrition 0.000 abstract description 2
- 230000035790 physiological processes and functions Effects 0.000 abstract description 2
- 239000013589 supplement Substances 0.000 abstract description 2
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 241000209205 Coix Species 0.000 description 8
- 230000009286 beneficial effect Effects 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 240000002853 Nelumbo nucifera Species 0.000 description 3
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 3
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000015636 Oligopeptides Human genes 0.000 description 2
- 108010038807 Oligopeptides Proteins 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 229930010796 primary metabolite Natural products 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 239000000126 substance 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of cereal fermentation liquor, including the raw material of following weight portion is prepared from：5 20 parts of black rice, 5 20 parts of red rice, 5 15 parts of wheat, 5 15 parts of the seed of Job's tears, 5 10 parts of red bean, 5 10 parts of black soya bean, 25 parts of molasses, 13 parts of maltitol, 13 parts of oligosaccharides, 0.03 0.1 parts of dry ferment.Which obtains final product the cereal fermentation liquor the step of immersion beating fermentation is filtered.This cereal fermentation liquor combines the characteristic of cereal materialses itself and compatibility, is that pure natural ferment making is formed, safety non-toxic；Organism metabolism can be adjusted, normal physiological function is maintained as the useful supplement of micronutrient intake in ordinary meal；Zymotic fluid fermenting speed of the present invention is fast, and low manufacture cost is safe and efficient.
Description
Technical field
The invention belongs to edible product technical field, and in particular to a kind of cereal fermentation liquor and preparation method thereof.
Background technology
The process that fermentable is carried out to cereal can promote carbohydrate in cereal materialses, protein, lipid etc.
The metabolic response of material, it is a large amount of to produce and accumulate primary and secondary metabolite, generate organic acid, compound sugar, sugar alcohol, enzyme,
The multiple beneficial composition such as oligopeptide, polyphenol；These beneficiating ingredients can promote the propagation of intestinal beneficial bacterium, suppress the numerous of harmful bacteria
Grow and corrupt substance is formed, play regulating intestinal canal colony balance, strengthen immunity, promote the effect such as sleep, anti-aging, to human body
There is multiple beneficial effect.Currently used microbe leaven is mainly single lactic acid bacteria culturers or compound lactobacillus bacterial classification,
Therefore, the pure natural cereal fermentation liquor of different characteristics with reference to cereal materialses itself and the characteristic of compatibility, is developed, is not only consumed
Person provides more selections, and the also deep processing for cereal materialses provides bright prospects.
The content of the invention
It is an object of the invention to provide cereal fermentation liquor and preparation method thereof, this preparation method is simple, reasonable group of each raw material
Close, the zymotic fluid fermenting speed made is fast, pure natural, safety non-toxic.
To achieve these goals, the present invention is achieved through the following technical solutions：
A kind of cereal fermentation liquor, including the raw material of following weight portion is prepared from：Black rice 5-20 parts, red rice 5-20 parts, wheat 5-
15 parts, seed of Job's tears 5-15 parts, red bean 5-10 parts, black soya bean 5-10 parts, molasses 2-5 parts, maltitol 1-3 parts, oligosaccharides 1-3 parts, dry ferment
Female 0.03-0.1 parts.
Further, described cereal fermentation liquor, including the raw material of following weight portion is prepared from：15 parts of black rice, red rice
15 parts, 10 parts of wheat, 8 parts of the seed of Job's tears, 7 parts of red bean, 7 parts of black soya bean, 3 parts of molasses, 2 parts of maltitol, 2 parts of oligosaccharides, dry ferment 0.05
Part.
Further, the molasses are cane molasses, beet molasses or grape molasses.
Further, the oligosaccharides is manna oligosacchride, FOS or cell-oligosaccharide.
Present invention also offers the preparation method of described cereal fermentation liquor, comprises the steps of：
（1）Immersion：Black rice, red rice, wheat, the seed of Job's tears, red bean and black soya bean are weighed in proportion, after cleaning up, soak 10-24h；
（2）Beating：By step（1）Soaked cereal breaks into slurry, adds water and boils and is allowed to cure；
（3）Fermentation：By step（2）The cereal of curing is prepared with water with molasses, maltitol, oligosaccharides and dry ferment, sealing and fermenting
5-10 days；
（4）Filter：By step（3）Gained zymotic fluid filtration under diminished pressure, sterilizing, packaging, obtains final product the cereal fermentation liquor.
Further, in step（2）, the particle diameter of the slurry is 100-150 mesh.
Further, in step（3）, the temperature of the fermentation is 32-35 DEG C, and relative humidity is 85-90%.
The device have the advantages that being：
This cereal fermentation liquor combines the characteristic of cereal materialses itself and compatibility, is that pure natural ferment making is formed, safety non-toxic；Send out
Containing multiple beneficial compositions such as organic acid, compound sugar, sugar alcohol, enzyme, oligopeptide, polyphenol in zymotic fluid, can be used as in ordinary meal
The useful supplement of micronutrient intake, adjusts organism metabolism, maintains normal physiological function；Zymotic fluid fermenting speed of the present invention
Hurry up, low manufacture cost is safe and efficient.
Specific embodiment
The present invention is further illustrated below by specific embodiment, so that advantages and features of the invention are easier to be managed
Solution, it should be understood that embodiments of the invention are only used for the present invention, rather than limitation of the present invention.
Embodiment 1
A kind of cereal fermentation liquor, including the raw material of following weight portion is prepared from：5 parts of black rice, 20 parts of red rice, 5 parts of wheat, the seed of Job's tears
15 parts, 5 parts of red bean, 10 parts of black soya bean, 2 parts of cane molasses, 3 parts of maltitol, 1 part of manna oligosacchride, 0.1 part of dry ferment.
A kind of cereal fermentation liquor is prepared using above-mentioned raw materials proportioning, is comprised the steps of：
（1）Immersion：Black rice, red rice, wheat, the seed of Job's tears, red bean and black soya bean are weighed in proportion, after cleaning up, soak 10h；
（2）Beating：By step（1）Soaked cereal breaks into slurry, and the particle diameter of slurry is 100 mesh, adds water and boils and is allowed to
Curing；
（3）Fermentation：By step（2）The cereal of curing is prepared with water with cane molasses, maltitol, manna oligosacchride and dry ferment,
Sealing and fermenting 10 days；The temperature of fermentation is 35 DEG C, and relative humidity is 85%；
（4）Filter：By step（3）Gained zymotic fluid filtration under diminished pressure, sterilizing, packaging, obtains final product the cereal fermentation liquor.
Embodiment 2
A kind of cereal fermentation liquor, including the raw material of following weight portion is prepared from：20 parts of black rice, 5 parts of red rice, 15 parts of wheat, the heart of a lotus seed
5 parts of rice, 10 parts of red bean, 5 parts of black soya bean, 5 parts of beet molasses, 1 part of maltitol, 3 parts of FOS, 0.03 part of dry ferment.
A kind of cereal fermentation liquor is prepared using above-mentioned raw materials proportioning, is comprised the steps of：
（1）Immersion：Black rice, red rice, wheat, the seed of Job's tears, red bean and black soya bean are weighed in proportion, after cleaning up, soak 24h；
（2）Beating：By step（1）Soaked cereal breaks into slurry, and the particle diameter of slurry is 150 mesh, adds water and boils and is allowed to
Curing；
（3）Fermentation：By step（2）The cereal of curing is prepared with water with beet molasses, maltitol, FOS and dry ferment, close
Seal ferment 5 days；The temperature of fermentation is 32 DEG C, and relative humidity is 90%；
（4）Filter：By step（3）Gained zymotic fluid filtration under diminished pressure, sterilizing, packaging, obtains final product the cereal fermentation liquor.
Embodiment 3
A kind of cereal fermentation liquor, including the raw material of following weight portion is prepared from：15 parts of black rice, 15 parts of red rice, 10 parts of wheat, the heart of a lotus seed
8 parts of rice, 7 parts of red bean, 7 parts of black soya bean, 3 parts of grape molasses, 2 parts of maltitol, 2 parts of cell-oligosaccharide, 0.05 part of dry ferment.
A kind of cereal fermentation liquor is prepared using above-mentioned raw materials proportioning, is comprised the steps of：
（1）Immersion：Black rice, red rice, wheat, the seed of Job's tears, red bean and black soya bean are weighed in proportion, after cleaning up, soak 24h；
（2）Beating：By step（1）Soaked cereal breaks into slurry, and the particle diameter of slurry is 150 mesh, adds water and boils and is allowed to
Curing；
（3）Fermentation：By step（2）The cereal of curing is prepared with water with grape molasses, maltitol, cell-oligosaccharide and dry ferment,
Sealing and fermenting 5 days；The temperature of fermentation is 32 DEG C, and relative humidity is 90%；
（4）Filter：By step（3）Gained zymotic fluid filtration under diminished pressure, sterilizing, packaging, obtains final product the cereal fermentation liquor.
Embodiment 4
A kind of cereal fermentation liquor, including the raw material of following weight portion is prepared from：18 parts of black rice, 15 parts of red rice, 13 parts of wheat, the heart of a lotus seed
8 parts of rice, 5 parts of red bean, 8 parts of black soya bean, 3 parts of cane molasses, 2 parts of maltitol, 2 parts of cell-oligosaccharide, 0.05 part of dry ferment.
A kind of cereal fermentation liquor is prepared using above-mentioned raw materials proportioning, is comprised the steps of：
（1）Immersion：Black rice, red rice, wheat, the seed of Job's tears, red bean and black soya bean are weighed in proportion, after cleaning up, soak 20h；
（2）Beating：By step（1）Soaked cereal breaks into slurry, and the particle diameter of slurry is 130 mesh, adds water and boils and is allowed to
Curing；
（3）Fermentation：By step（2）The cereal of curing is prepared with water with cane molasses, maltitol, cell-oligosaccharide and dry ferment,
Sealing and fermenting 8 days；The temperature of fermentation is 32 DEG C, and relative humidity is 90%；
（4）Filter：By step（3）Gained zymotic fluid filtration under diminished pressure, sterilizing, packaging, obtains final product the cereal fermentation liquor.
The invention is not limited in aforesaid specific embodiment.The present invention is expanded to and any is disclosed in this manual
New feature or any new combination, and the arbitrary new method that discloses or the step of process or any new combination.
Claims (7)
1. a kind of cereal fermentation liquor, it is characterised in that：It is prepared from including the raw material of following weight portion：Black rice 5-20 parts, red rice
5-20 parts, wheat 5-15 parts, seed of Job's tears 5-15 parts, red bean 5-10 parts, black soya bean 5-10 parts, molasses 2-5 parts, maltitol 1-3 parts, widow
Sugared 1-3 parts, dry ferment 0.03-0.1 parts.
2. cereal fermentation liquor according to claim 1, it is characterised in that：It is prepared from including the raw material of following weight portion：
15 parts of black rice, 15 parts of red rice, 10 parts of wheat, 8 parts of the seed of Job's tears, 7 parts of red bean, 7 parts of black soya bean, 3 parts of molasses, 2 parts of maltitol, oligosaccharides 2
Part, 0.05 part of dry ferment.
3. cereal fermentation liquor according to claim 1, it is characterised in that：The molasses be cane molasses, beet molasses or
Grape molasses.
4. cereal fermentation liquor according to claim 1, it is characterised in that：The oligosaccharides is manna oligosacchride, FOS or fibre
Dimension oligosaccharides.
5. the preparation method of the cereal fermentation liquor according to any one of Claims 1-4, it is characterised in that：By following steps
Composition：
（1）Immersion：Black rice, red rice, wheat, the seed of Job's tears, red bean and black soya bean are weighed in proportion, after cleaning up, soak 10-24h；
（2）Beating：By step（1）Soaked cereal breaks into slurry, adds water and boils and is allowed to cure；
（3）Fermentation：By step（2）The cereal of curing is prepared with water with molasses, maltitol, oligosaccharides and dry ferment, sealing and fermenting
5-10 days；
（4）Filter：By step（3）Gained zymotic fluid filtration under diminished pressure, sterilizing, packaging, obtains final product the cereal fermentation liquor.
6. the preparation method of cereal fermentation liquor according to claim 5, it is characterised in that：In step（2）, the slurry
Particle diameter is 100-150 mesh.
7. the preparation method of cereal fermentation liquor according to claim 5, it is characterised in that：In step（3）, the fermentation
Temperature is 32-35 DEG C, and relative humidity is 85-90%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611026317.8A CN106538945A (en) | 2016-11-22 | 2016-11-22 | Cereal fermentation liquor and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611026317.8A CN106538945A (en) | 2016-11-22 | 2016-11-22 | Cereal fermentation liquor and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106538945A true CN106538945A (en) | 2017-03-29 |
Family
ID=58394900
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611026317.8A Pending CN106538945A (en) | 2016-11-22 | 2016-11-22 | Cereal fermentation liquor and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN106538945A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106977291A (en) * | 2017-04-18 | 2017-07-25 | 广西大学 | A kind of foliar fertilizer and preparation method thereof |
| CN107259534A (en) * | 2017-07-10 | 2017-10-20 | 深圳市华生美康生物科技有限公司 | A kind of pawpaw fermented food and its zymotechnique |
| CN107338206A (en) * | 2017-07-24 | 2017-11-10 | 青岛金典生化器材有限公司 | A kind of culture medium for being enriched with Bacillus acidi lactici and preparation method thereof |
| CN107354106A (en) * | 2017-07-24 | 2017-11-17 | 青岛金典生化器材有限公司 | It is a kind of to be used to cultivate culture medium of high density lactic acid bacteria and preparation method thereof |
| CN107495037A (en) * | 2017-08-24 | 2017-12-22 | 贵州禾玉来红谷有限公司 | A kind of red rice fermented beverage and preparation method thereof |
| CN107927236A (en) * | 2017-11-30 | 2018-04-20 | 赖保山 | The preparation method of spirulina honey tea making cream |
| CN107927300A (en) * | 2017-11-30 | 2018-04-20 | 赖保山 | The preparation method of spirulina honey health sugar |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340416A (en) * | 2013-07-05 | 2013-10-09 | 成都大学 | Method for preparing fermented preserved meat by adopting grain fermentation liquor |
| CN104824548A (en) * | 2015-04-09 | 2015-08-12 | 周学义 | Matrimony vine composite health care enzyme and preparation method thereof |
| CN105918821A (en) * | 2016-04-20 | 2016-09-07 | 厦门元之道生物科技有限公司 | Compound enzyme liquid having effects of lowering high blood lipids, high blood pressure and high blood sugar, and improving immunity, and preparation method thereof |
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2016
- 2016-11-22 CN CN201611026317.8A patent/CN106538945A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340416A (en) * | 2013-07-05 | 2013-10-09 | 成都大学 | Method for preparing fermented preserved meat by adopting grain fermentation liquor |
| CN104824548A (en) * | 2015-04-09 | 2015-08-12 | 周学义 | Matrimony vine composite health care enzyme and preparation method thereof |
| CN105918821A (en) * | 2016-04-20 | 2016-09-07 | 厦门元之道生物科技有限公司 | Compound enzyme liquid having effects of lowering high blood lipids, high blood pressure and high blood sugar, and improving immunity, and preparation method thereof |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106977291A (en) * | 2017-04-18 | 2017-07-25 | 广西大学 | A kind of foliar fertilizer and preparation method thereof |
| CN107259534A (en) * | 2017-07-10 | 2017-10-20 | 深圳市华生美康生物科技有限公司 | A kind of pawpaw fermented food and its zymotechnique |
| CN107338206A (en) * | 2017-07-24 | 2017-11-10 | 青岛金典生化器材有限公司 | A kind of culture medium for being enriched with Bacillus acidi lactici and preparation method thereof |
| CN107354106A (en) * | 2017-07-24 | 2017-11-17 | 青岛金典生化器材有限公司 | It is a kind of to be used to cultivate culture medium of high density lactic acid bacteria and preparation method thereof |
| CN107495037A (en) * | 2017-08-24 | 2017-12-22 | 贵州禾玉来红谷有限公司 | A kind of red rice fermented beverage and preparation method thereof |
| CN107495037B (en) * | 2017-08-24 | 2020-12-08 | 贵州禾玉来红谷有限公司 | Red rice fermented beverage and preparation method thereof |
| CN107927236A (en) * | 2017-11-30 | 2018-04-20 | 赖保山 | The preparation method of spirulina honey tea making cream |
| CN107927300A (en) * | 2017-11-30 | 2018-04-20 | 赖保山 | The preparation method of spirulina honey health sugar |
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