CN106721730A - A kind of production technology of rose dragon fruit composite beverage - Google Patents
A kind of production technology of rose dragon fruit composite beverage Download PDFInfo
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- CN106721730A CN106721730A CN201611226119.6A CN201611226119A CN106721730A CN 106721730 A CN106721730 A CN 106721730A CN 201611226119 A CN201611226119 A CN 201611226119A CN 106721730 A CN106721730 A CN 106721730A
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- 241000220317 Rosa Species 0.000 title claims abstract description 67
- 235000013361 beverage Nutrition 0.000 title claims abstract description 47
- 235000018481 Hylocereus undatus Nutrition 0.000 title claims abstract description 46
- 244000157072 Hylocereus undatus Species 0.000 title claims abstract description 46
- 239000002131 composite material Substances 0.000 title claims abstract description 33
- 238000005516 engineering process Methods 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 21
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 13
- 239000000047 product Substances 0.000 claims abstract description 12
- 206010033546 Pallor Diseases 0.000 claims abstract description 10
- 239000000284 extract Substances 0.000 claims abstract description 10
- 239000002932 luster Substances 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 9
- 235000020419 dragon fruit juice Nutrition 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000011049 filling Methods 0.000 claims abstract description 4
- 239000006228 supernatant Substances 0.000 claims abstract description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- 239000003381 stabilizer Substances 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 9
- 238000002474 experimental method Methods 0.000 claims description 8
- 238000012360 testing method Methods 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 238000000265 homogenisation Methods 0.000 claims description 6
- 238000005352 clarification Methods 0.000 claims description 4
- 230000006378 damage Effects 0.000 claims description 4
- 238000001556 precipitation Methods 0.000 claims description 4
- 238000009288 screen filtration Methods 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 238000007872 degassing Methods 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 239000000835 fiber Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000009849 vacuum degassing Methods 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 abstract description 7
- 239000000463 material Substances 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 4
- 235000008935 nutritious Nutrition 0.000 abstract description 4
- 230000001954 sterilising effect Effects 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 235000013599 spices Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 229920001285 xanthan gum Polymers 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 238000009923 sugaring Methods 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 230000006641 stabilisation Effects 0.000 description 2
- 238000011105 stabilization Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000959721 Rosa sempervirens Species 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 238000013401 experimental design Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000375 suspending agent Substances 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
- 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 kind of production technology of rose dragon fruit composite beverage, the technological process cleaned through taking valve, extracted, clarifying for new fresh-rose, it is standby to filter to take supernatant, dragon fruit is cleaned, peeling, blanching, squeeze the juice after it is standby, by rose extract and flue fruit it is formulated, filling, sterilizing, cooling be made finished product, the present invention develops the new rose dragon fruit composite beverage with U.S. face effect with fresh rose extractive juice and dragon fruit juice as raw material.Fresh rose extract is natural colored and spices, with nutritious dragon fruit auxiliary material, develops rose dragon fruit composite beverage.Compared to single rose flower beverage, the color and luster and fragrance of rose are not only highlighted, be also added into nutritious dragon fruit, improved the mouthfeel and nutritive effect of rose flower beverage.Consumer demographics are widened.
Description
Technical field
The present invention relates to a kind of production technology of rose dragon fruit composite beverage, belong to beverage product technical field.
Background technology
Traditional rose flower beverage is made using single rose, the color and luster of original rose in production and processing
All certain loss or destruction with fragrance, cause the color and luster and fragrance of original rose flower beverage not enough, simultaneously because bill of materials one,
So that mouthfeel and nutritive value be not high.
The content of the invention
The purpose of the present invention is：A kind of production technology of rose dragon fruit composite beverage is provided, this method is simple to operate, and
The product of production is more preferable than existing product, to overcome the deficiencies in the prior art.
Technical scheme
A kind of production technology of rose dragon fruit composite beverage, the technological process be new fresh-rose through take valve cleaning, extraction, it is clear
Clearly, filter to take supernatant standby, dragon fruit is cleaned, peeling, blanching, squeeze the juice after it is standby, by rose extract and dragon fruit
Grain is formulated, filling, sterilize, cooling is made finished product.
In a kind of production technology of foregoing rose dragon fruit composite beverage, using color and luster depth, with strong rose scent
New fresh-rose.
In a kind of production technology of foregoing rose dragon fruit composite beverage, roseleaf is broken into the fritter of 5mm, pressed
Petal and water 1：25 ratio, 120min is extracted in the warm water within 50 DEG C.
In a kind of production technology of foregoing rose dragon fruit composite beverage, using clarification 90min naturally, then 150 mesh are used
Screen filtration remove precipitation, obtain rose extracting liquid standby.
In a kind of production technology of foregoing rose dragon fruit composite beverage, the fully ripe no disease and pests harm of selection, without mould
Rotten rotten fresh flue fruits.
In a kind of production technology of foregoing rose dragon fruit composite beverage, 0.15% or so aqueous citric acid solution is placed in
In, 90 DEG C of blanching treatment 5min, to prevent its brown stain, the flue fruit block after blanching is put into juice extractor squeezes the juice, and then filters off fruit
Seed and part crude fibre are standby.
In a kind of production technology of foregoing rose dragon fruit composite beverage, by rose juice, Dragonfruit Juice, white granulated sugar, lemon
Lemon acid and stabilizer, the formula determined according to single factor experiment and orthogonal test are allocated, and noting will first by white granulated sugar, stabilization
Agent is dissolved, and is made into certain density liquid glucose, and the feed liquid after matching somebody with somebody that will wither to be made a gift to someone and carry out homogenization in homogenizer, to improve beverage
Stability, homogenization pressure be 20 1 25MPa, temperature be 50 1 55 DEG C, the feed liquid after homogeneous is taken off using vacuum degassing machine
Gas, vacuum is 93kPa, rapid after degassing to fill people in bottle and sealing, using 85 DEG C of pasteurizes.
By adopting the above-described technical solution, compared with prior art, the present invention is with fresh rose extractive juice and dragon fruit
Fruit juice is raw material, develops the new rose dragon fruit composite beverage with U.S. face effect.Fresh rose extract is natural colored
With spices, with nutritious dragon fruit auxiliary material, rose dragon fruit composite beverage is developed.Drunk compared to single rose
Material, has not only highlighted the color and luster and fragrance of rose, is also added into nutritious dragon fruit, improves the mouth of rose flower beverage
Sense and nutritive effect.Consumer demographics are widened.
Specific embodiment
Below to further detailed description of the invention, but not as any limitation of the invention.
Embodiments of the invention：
2nd, 1 material and equipment
1.1 materials
Rose, dragon fruit, rock sugar, acid (citric acid), stabilizer (CMC, xanthans).
1.2 equipment
LN-700-F types juice extractor, autoclave, hand-held saccharometer, HH-8 digital displays thermostat water bath, PB303-N electronic balances,
BCD-539WT refrigerators, Q/320584VSC002 superclean benches, pH test paper, beverage bottle.
2 operating methods
2.1 technological processes
New fresh-rose cleans through taking valve, extracts, clarifying, filter to take that supernatant is standby, dragon fruit is cleaned, peeling, blanching, squeezing
It is standby after juice, by rose extract and flue fruit it is formulated, filling, sterilizing, cooling be made finished product.
2.2 rose juice technology points
2.2.1 the selection of new fresh-rose
Using color and luster depth, the new fresh-rose with strong rose scent.
2.2.2 valve cleaning is taken
Half-open rose is removed into petal, the foreign matters such as dust are washed away with clear water.
2.2.3 extract
Roseleaf is broken into the fritter of 5mm, by petal and water 1：25 ratio, extracts in the warm water within 50 DEG C
120min。
2.2.4 filtering clarification
With the screen filtration of 100 mesh.
2.2.5 clarify, filter
Using clarification 90min naturally, then precipitation is removed with the screen filtration of 150 mesh, obtain rose extracting liquid standby.
2.3 dragon fruit handling process main points
2.3.1 dragon fruit
The mildew and rot rotten fresh flue fruits of the fully ripe no disease and pests harm of selection, nothing.
2.3.2 wash, crush
Washed with clear water, removed the peel.
2.3.3 dice
Flue fruit granule after crushing is cut into the little particle for being about 1cm.
2.3.4 filter
It is placed in 0.15% or so aqueous citric acid solution, 90 DEG C of blanching treatment 5min, to prevent its brown stain.Flue after blanching
Fruit block is put into juice extractor and squeezes the juice, and then filters off fruit seed and part crude fibre is standby.
2.4 rose dragon fruit composite beverage Machinings
By rose juice, Dragonfruit Juice, white granulated sugar, citric acid and stabilizer, according to matching somebody with somebody that single factor experiment and orthogonal test determine
Fang Jinhang is allocated, and notes first dissolving white granulated sugar, stabilizer, is made into certain density liquid glucose.The feed liquid after matching somebody with somebody that will wither is sent
Homogenization is carried out in people's homogenizer, to improve the stability of beverage, homogenization pressure is 20 1 25MPa, and temperature is 50 1 55 DEG C.
Feed liquid after homogeneous is de-gassed using vacuum degassing machine, and vacuum is 93kPa, rapid after degassing to fill people in bottle and sealing,
Using 85 DEG C of pasteurizes.
2.5 rose dragon fruit composite beverage standards of grading
10 professionals are chosen, color and luster, smell, local flavor, structural state this 4 aspects to composite beverage carry out sense organ and comment
It is fixed, make even and be divided into total sensory evaluation scores.Sensory evaluation standard is shown in Table 1.
The rose dragon fruit composite beverage standards of grading of table 1
2.6 sterilizings
Using the method for pasteurization in 85 DEG C of sterilizing 15min, and cooled down rapidly in circulating water, quickly drop to normal temperature.
2.7 product inspections
After obtained product deposits 15d at normal temperatures, its color, structural state etc. are tested.
3 interpretations of result
3.1 in this experiment the addition of the local flavor of beverage and rose juice, the addition of Dragonfruit Juice, sugaring amount, citric acid
Between addition
Be combined with close relationship, only rational formula can just make the product have good local flavor.This experiment passes through 4 factors
The orthogonal test of 3 level fields (34), with sensory evaluation scores as index, determines the optimum formula of beverage.Experimental design is shown in Table 2, orthogonal
Result of the test is shown in Table 3
The drink formula L9 of table 2（34）Orthogonal test factor level table
Table 3L9（34）Orthogonal experiments
The result of table 5 shows, extreme difference R values A>B>D>C, the principal element for influenceing rose dragon fruit composite beverage quality is that rose juice adds
Dosage, next to that Dragonfruit Juice addition and citric acid addition, sugaring amount influences smaller.Can by range analysis and sensory evaluation scores
The best of breed of each factor is obtained for A2B2C1D2, i.e. rose juice are 15%, Dragonfruit Juice is 30%, and sugaring amount is 8%, and citric acid adds
Dosage is 0.2%.Therefore A2B2C1D2 is optimum proportioning combination, and the quality of product is optimal.
The determination of 3.2 the best stabilizer, using the method for addition stabilizer, it is to avoid occur precipitated and separated in storage
Phenomenon, keeps the stabilization of beverage.When total amount of adding is 0.2%, two kinds of stabilizers of the Na of CMC mono- and xanthans are used alone and multiple
Close and be shown in Table 4 using the influence to rose dragon fruit composite beverage quality and state.
Influence of the different stabilizers of table 4 to rose dragon fruit composite beverage stability
| Stabilizer | Addition | Face shaping |
| CMC-Na | 0.2% | Structural state is thick |
| Xanthans | 0.2% | Structural state is more uniform, poor fluidity |
| Xanthans：CMC（1：1） | 0.2% | Structural state is uniform, good fluidity |
Table 2 can be seen that this experiment uses xanthans：CMC（1：1）Suspending agent is optimal stabilizer, and concentration is 0.2%, and
It is it is single use, so relatively economical, while also having reached preferable stablizing effect.
4 target levels of product quality
Under product normal temperature, quality determination is carried out after storage 30d.
4.1 organoleptic indicators
Color and luster:Rose dragon fruit composite beverage is in powder yellow, and tone is soft.Fragrance:This beverage has fresh rose distinctive
The delicate fragrance of fragrance and light dragon fruit.Flavour:Free from extraneous odour, flavor coordination, cool taste mellowness, sour and sweet palatability is salubrious pleasant.
Structural state:Transparent shape, without precipitation, is visible by naked eyes impurity.
4.2 physical and chemical indexs
Total sugar content：10%-12%；Total acid<0.5% (with citrometer).
4.3 microbiological indicators
Total number of bacteria：<100/mL；Coliform group count：<3/100 mL；Pathogenic bacteria：Must not detect
3rd, technique effect
This experiment the adjustment of local flavor and stability, is killed with rose and dragon fruit as primary raw material, in being produced for composite beverage
The technical problems such as bacterium condition carry out experimental study, draw a conclusion as follows.L the optimum proportioning of () rose dragon fruit composite beverage is:
Rose juice is 15%, and Dragonfruit Juice is 30%, and sugaring amount is 8%, and citric acid addition is 0.2%.(2) the addition result table of stabilizer
It is bright:On the premise of total consumption is 0.2%, the best stabilizer is the combination (1 of the Na of CMC mono- and xanthans:1).
Claims (7)
1. a kind of production technology of rose dragon fruit composite beverage, it is characterised in that：The technological process is new fresh-rose through taking
Valve cleans, extracts, clarifying, filter to take that supernatant is standby, dragon fruit is cleaned, peeling, blanching, squeeze the juice after it is standby, by rose
Extract solution and flue fruit are formulated, filling, sterilize, cooling is made finished product.
2. the production technology of a kind of rose dragon fruit composite beverage according to claim 1, it is characterised in that：Using color and luster
Deep, the new fresh-rose with strong rose scent.
3. the production technology of a kind of rose dragon fruit composite beverage according to claim 1, it is characterised in that：By rose
Valve is broken into the fritter of 5mm, by petal and water 1：25 ratio, 120min is extracted in the warm water within 50 DEG C.
4. the production technology of a kind of rose dragon fruit composite beverage according to claim 1, it is characterised in that：Using nature
Clarification 90min, then precipitation is removed with the screen filtration of 150 mesh, obtain rose extracting liquid standby.
5. the production technology of a kind of rose dragon fruit composite beverage according to claim 1, it is characterised in that：Selection is abundant
Ripe no disease and pests harm, the mildew and rot rotten fresh flue fruits of nothing.
6. the production technology of a kind of rose dragon fruit composite beverage according to claim 1, it is characterised in that：It is placed in
In 0.15% or so aqueous citric acid solution, 90 DEG C of blanching treatment 5min, to prevent its brown stain, the flue fruit block after blanching is put into
Squeezed the juice in juice extractor, then filter off fruit seed and part crude fibre is standby.
7. the production technology of a kind of rose dragon fruit composite beverage according to claim 1, it is characterised in that：By rose
Juice, Dragonfruit Juice, white granulated sugar, citric acid and stabilizer, the formula determined according to single factor experiment and orthogonal test are allocated,
Note first dissolving white granulated sugar, stabilizer, be made into certain density liquid glucose, the feed liquid after matching somebody with somebody that will wither is made a gift to someone and enter in homogenizer
Row homogenization, to improve the stability of beverage, homogenization pressure is 20 1 25MPa, and temperature is 50 1 55 DEG C, the feed liquid after homogeneous
It is de-gassed using vacuum degassing machine, vacuum is 93kPa, it is rapid after degassing to fill people in bottle and sealing, using 85 DEG C of Pasteur
It is sterilized.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611226119.6A CN106721730A (en) | 2016-12-27 | 2016-12-27 | A kind of production technology of rose dragon fruit composite beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611226119.6A CN106721730A (en) | 2016-12-27 | 2016-12-27 | A kind of production technology of rose dragon fruit composite beverage |
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| Publication Number | Publication Date |
|---|---|
| CN106721730A true CN106721730A (en) | 2017-05-31 |
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ID=58921470
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| CN201611226119.6A Pending CN106721730A (en) | 2016-12-27 | 2016-12-27 | A kind of production technology of rose dragon fruit composite beverage |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813241A (en) * | 2018-01-17 | 2018-11-16 | 蚌埠学院 | The extracting method of pitaya peel extracting solution, the beverage comprising its extracting solution and preparation method |
| CN109156676A (en) * | 2018-08-31 | 2019-01-08 | 阳江职业技术学院 | A kind of roselle red meat dragon fruit vinegar beverage and preparation method thereof |
| CN110463883A (en) * | 2019-08-19 | 2019-11-19 | 上海房前屋后信息技术有限公司 | A kind of supercritical CO2Technology extraction fresh flower flavor component prepares fruit juice method |
| CN113826783A (en) * | 2021-08-26 | 2021-12-24 | 广西壮族自治区亚热带作物研究所（广西亚热带农产品加工研究所） | Preparation method of pitaya seedless raw juice |
| CN114403326A (en) * | 2022-01-28 | 2022-04-29 | 山东农业大学 | Live bacteria type fermented flower juice rich in garlic oligosaccharide and preparation method thereof |
-
2016
- 2016-12-27 CN CN201611226119.6A patent/CN106721730A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813241A (en) * | 2018-01-17 | 2018-11-16 | 蚌埠学院 | The extracting method of pitaya peel extracting solution, the beverage comprising its extracting solution and preparation method |
| CN109156676A (en) * | 2018-08-31 | 2019-01-08 | 阳江职业技术学院 | A kind of roselle red meat dragon fruit vinegar beverage and preparation method thereof |
| CN110463883A (en) * | 2019-08-19 | 2019-11-19 | 上海房前屋后信息技术有限公司 | A kind of supercritical CO2Technology extraction fresh flower flavor component prepares fruit juice method |
| CN113826783A (en) * | 2021-08-26 | 2021-12-24 | 广西壮族自治区亚热带作物研究所（广西亚热带农产品加工研究所） | Preparation method of pitaya seedless raw juice |
| CN114403326A (en) * | 2022-01-28 | 2022-04-29 | 山东农业大学 | Live bacteria type fermented flower juice rich in garlic oligosaccharide and preparation method thereof |
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Application publication date: 20170531 |