CN106852480A - A kind of banana jelly and preparation method thereof - Google Patents
A kind of banana jelly and preparation method thereof Download PDFInfo
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- CN106852480A CN106852480A CN201611053366.0A CN201611053366A CN106852480A CN 106852480 A CN106852480 A CN 106852480A CN 201611053366 A CN201611053366 A CN 201611053366A CN 106852480 A CN106852480 A CN 106852480A
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- 235000018290 Musa x paradisiaca Nutrition 0.000 title claims abstract description 71
- 235000015110 jellies Nutrition 0.000 title claims abstract description 46
- 239000008274 jelly Substances 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 32
- 240000005561 Musa balbisiana Species 0.000 title 1
- 240000008790 Musa x paradisiaca Species 0.000 claims abstract description 62
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- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 8
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- 241001278826 Amorphophallus Species 0.000 description 2
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- 206010010774 Constipation Diseases 0.000 description 2
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- 230000008901 benefit Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
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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
- Medicines Containing Plant Substances (AREA)
- Cosmetics (AREA)
Abstract
The present invention provides a kind of banana jelly and preparation method thereof, by following component and its quality percentage：Banana pulp 70%~80%, compound adhesive 0.5%~1.2%, fructus alpiniae oxyphyllae, black soya bean, wheat and lotus seeds composite pulp 10%~20%, white granulated sugar 6%~12%, blended, colloidal sol, boil glue, allotment, filling, sealing, sterilization processes.The health-care efficacy of present invention fusion banana, konjaku, fructus alpiniae oxyphyllae, black soya bean, wheat and lotus seeds, without essence and pigment, products taste is soft, it is sour-sweet moisten, with the medicinal health care function such as unique local flavor and stomach invigorating qi-regulating, and preparation method is simple, material is easy to get, it is easy to promote.
Description
Technical field
The present invention relates to jelly manufacturing technology field, and in particular to a kind of banana jelly and preparation method thereof.
Background technology
Banana, Gu claims banana.Its meat is soft glutinous, sweet and delicious.The nutrition of banana is enriched very much, and egg is contained in every hectogram pulp
1.2 grams of white matter, 0.5 gram of fat, 19.5 grams of carbohydrate, 0.9 gram of crude fibre, 9 milligrams of calcium, 31 milligrams of phosphorus, 0.6 milligram of iron,
Also contain carrotene, thiamine, nicotinic acid, vitamin C, vitamin E and abundant trace elements K etc..Banana energy in human body
Help brain to manufacture a kind of chemical composition --- thrombocytin, this material can stimulate nervous system, give people to bring it is happy, tranquil and
The signal of drowsiness, or even also analgesic effect.Therefore, banana is otherwise known as " happy food ".United States Medicine expert research hair
Existing, often eating banana can prevent hypertension, because banana can provide the more potassium ion that can be reduced blood pressure, there is resistance sodium ion liter
The effect of pressure and damage blood vessel.They are also believed that people such as lacks potassium element, and dizzy, general weakness and arrhythmia cordis will occur.
Again because containing various nutriments in banana, and it is low to contain sodium amount, and the various nutrition of human body can be supplied without cholesterol, after food
Element, will not make one to get fat again.Therefore, often to eat banana is not only advantageous for brain, prevents neural fatigue, also moistens the lung and relieve the cough, prevents
The effect of constipation.
Jelly is subject to consumers in general particularly women, children, young man with its smooth mouthfeel and pleasant taste
Like, be a kind of fast-selling leisure food, existing product is mainly to be adjusted by additives such as fruit juice gel, sweetener, thickener, essence
System is formed.With the improvement of living standards with the enhancing of people's health care consciousness, requirement more and more higher of the consumer to leisure food,
Tasty, safety and sanitation are not only needed, but also there is certain health care food therapy function, therefore develop a kind of new guarantor
Strong jelly also just turns into the need in market.
The content of the invention
It is an object of the invention to provide a kind of banana jelly and preparation method thereof, fusion banana, konjaku, fructus alpiniae oxyphyllae, black soya bean,
The health-care efficacy of wheat and lotus seeds, without essence and pigment, products taste is soft, it is sour-sweet moisten, with unique local flavor and
The medicinal health care functions such as runchang detoxification.
To achieve these goals, the technical solution adopted by the present invention is as follows：
A kind of banana jelly, is processed by following component and its mass percent：Banana pulp 70%~80%, compound adhesive
0.5%~1.2%, the composite pulp 10%~20% of fructus alpiniae oxyphyllae, black soya bean, wheat and lotus seeds, white granulated sugar 6%~12%.
According to above scheme, the compound adhesive includes following component and its mass percent：Konjac glucomannan 40%~60%, card
Draw glue 15%~25%, xanthans 20%~35%.
A kind of preparation method of banana jelly, comprises the following steps：
1) mix：Compound adhesive is uniformly mixed and 50 mesh sieves excessively with white granulated sugar；
2) colloidal sol：The solid material that will be mixed is added in 40~50 DEG C of hot water, stirs 15min, makes it well mixed simultaneously
It is fully swelling；
3) glue is boiled：Continue to be heated to 80 DEG C~95 DEG C after colloidal sol, and keep 35~70min, the jelly solution being completely dissolved,
Enter filling basin after 100 mesh filter-cloth filterings again；
4) allocate：The jelly solution for entering filling basin is cooled to 65 DEG C~70 DEG C, fructus alpiniae oxyphyllae, black soya bean, wheat and lotus is added
The composite pulp and banana pulp of son, stir, and obtain banana jelly slurry；
5) filling, sealing：Deployed banana jelly is starched filling while hot and is sealed；
6) it is sterilized：Product after will be filling carries out sterilization using water-bath continuous sterilizer, then fast in the environment below 10 DEG C
Rapid hardening is frozen, and is got product.
According to above scheme, the preparation method of the fructus alpiniae oxyphyllae, black soya bean, wheat and lotus seeds composite pulp is：The quality such as take
Fructus alpiniae oxyphyllae, black soya bean, wheat, lotus seeds, clean respectively, plus 5~10 times of fructus alpiniae oxyphyllae, black soya bean, wheat and lotus seeds gross mass drinking water,
Paste mill grinding is placed in after immersion 2h, through 100 mesh screens, fructus alpiniae oxyphyllae, black soya bean, wheat and lotus seeds composite pulp is obtained.
According to above scheme, the preparation method of the banana pulp is：Cut open after banana is removed the peel, scrape off and include black silk
Core, 10~20min of blanching in immersion boiling water adds the colour protecting liquid of peeling banana quality 5%~15% and 10~20 times drink
It is beaten after water, in 80~95 DEG C of 5~10min of water-bath sterilization, obtains final product banana pulp.
According to above scheme, the preparation method of the colour protecting liquid is：By the cleaning of fresh, no disease and pests harm pineapple fruit, go
The rearmounted juice extractor of skin, plus 3~5 times of drinking water, is squeezed the juice with squeezer, and gained pineapple juice centrifuge is under 10000r/min rotating speeds
25~30min of centrifugation, takes supernatant as colour protecting liquid.
According to above scheme, at 80~95 DEG C, sterilizing time is 25~35min to bath temperature control when described sterilized.
Amorphophallus Monocotyledonae, Araeceae, Amorphophallus, are a kind of herbaceos perennials.Research shows, konjaku
Bulb in mainly contain the compositions such as glucomannans and starch, also contain alkaloid and multivitamin.Konjac glucomannan is application
The purifying process that enzymolysis removal of impurities and special wet-dry change are combined is processed by konjaku powder, and its konjaku glucomannan (KGM) is pure
Degree is improved, fishy smell reduction.Konjac glucomannan has the medical health care function such as reducing blood lipid, hypoglycemic, cleaning intestine, catharsis and toxin expelling, fat-reducing,
Long-term consumption has preventive and therapeutic action to angiocardiopathy, diabetes, obesity, constipation and some cancers.Therefore konjaku is really
Jelly is not only the food of children's preference, is also the casual health food of the elderly.
Both banana and konjaku are made for jelly, their advantage can be integrated, produce higher quality
Jelly.Both richs in natural resources of China are not only taken full advantage of, while it is higher to jelly quality also to meet modern consumer
Requirement, moreover it is possible to create certain economic worth.
A certain amount of fructus alpiniae oxyphyllae, black soya bean, wheat and lotus seeds are also added in product of the invention, assigns product unique local flavor
With certain healthcare function, improve jelly class, be a kind of unique flavor, sweet and sour taste, without essence and pigment and
New jelly with certain dietotherapy health-care effect.
The beneficial effects of the invention are as follows：
1) present invention has merged various function raw materials, by selection and adjustment to technological parameter in preparation process, products taste
It is soft, it is sour-sweet to moisten, and have the nutritional medicinal value of fructus alpiniae oxyphyllae, black soya bean, wheat, lotus seeds and banana, with physical fitness,
Brain-nourishing intelligence-benefiting, the effect of calming the nerves.Have certain suitable for diseases such as lassitude, general weakness, failure of memory, insomnia and dreamful sleeps
The effect such as effect, also brain tonic, vigorous and graceful skin, the physiological function for safeguarding intestines and stomach；
2) product of the invention eats safer without any essence and pigment；
3) preparation method is simple of the invention, material is easy to get, it is easy to promote.
Specific embodiment
Technical scheme is illustrated with reference to embodiment.
Embodiment 1：
The present invention provides a kind of banana jelly and preparation method thereof, is processed by following component and its mass percent：Banana
Slurry 70%, compound adhesive 1.2%, fructus alpiniae oxyphyllae, black soya bean, wheat and lotus seeds composite pulp 20%, white granulated sugar 8.8% comprises the following steps：
1) mix：Compound adhesive is uniformly mixed and 50 mesh sieves excessively with white granulated sugar；
2) colloidal sol：The solid material that will be mixed is added in 45 DEG C of hot water, stirs 15min, makes it well mixed and abundant
It is swelling；
3) glue is boiled：Continue to be heated to 95 DEG C after colloidal sol, and keep 50min, the jelly solution being completely dissolved, then through 100 mesh
Enter filling basin after filter-cloth filtering；
4) allocate：The jelly solution for entering filling basin is cooled to 65 DEG C, answering for fructus alpiniae oxyphyllae, black soya bean, wheat and lotus seeds is added
Slurry and banana pulp are closed, is stirred, obtain banana jelly slurry；
5) filling, sealing：Deployed banana jelly is starched filling while hot and is sealed；
6) it is sterilized：Product after will be filling carries out sterilization using water-bath continuous sterilizer, and control bath temperature is sterilized at 82 DEG C
35min, then rapid cooling (being put into cold compartment of refrigerator to be congealed below 10 DEG C), gets product.
Further, the compound adhesive includes following component and its mass percent：Konjac glucomannan 45%, carragheen 25%,
Xanthans 30%.
Further, the preparation method of the fructus alpiniae oxyphyllae, black soya bean, wheat and lotus seeds composite pulp is：The intelligence development of quality such as take
Benevolence, black soya bean, wheat, lotus seeds, clean respectively, plus 6 times of fructus alpiniae oxyphyllae, black soya bean, wheat and lotus seeds gross mass drinking water, immersion 2h after
Paste mill grinding is placed in, through 100 mesh screens, fructus alpiniae oxyphyllae, black soya bean, wheat and lotus seeds composite pulp is obtained.
Further, the preparation method of the banana pulp is：Cut open after banana is removed the peel, scrape off the core for including black silk, soaked
Enter blanching 18min in boiling water, be beaten after the colour protecting liquid and 18 times of drinking water that add peeling banana quality 15%, in 95 DEG C of water-baths
Sterilizing 10min, obtains final product banana pulp.
Further, the preparation method of the colour protecting liquid is：After the cleaning of fresh, no disease and pests harm pineapple fruit, peeling
Juice extractor, plus 3 times of drinking water are put, is squeezed the juice with squeezer, gained pineapple juice centrifuge is centrifuged under 10000r/min rotating speeds
30min, takes supernatant as colour protecting liquid.
Embodiment 2：
The present invention provides a kind of banana jelly and preparation method thereof, is processed by following component and its mass percent：Banana
Slurry 75%, compound adhesive 0.9%, fructus alpiniae oxyphyllae, black soya bean, wheat and lotus seeds composite pulp 15%, white granulated sugar 9.1% comprises the following steps：
1) mix：Compound adhesive is uniformly mixed and 50 mesh sieves excessively with white granulated sugar；
2) colloidal sol：The solid material that will be mixed is added in 40 DEG C of hot water, stirs 15min, makes it well mixed and abundant
It is swelling；
3) glue is boiled：Continue to be heated to 95 DEG C after colloidal sol, and keep 50min, the jelly solution being completely dissolved, then through 100 mesh
Enter filling basin after filter-cloth filtering；
4) allocate：The jelly solution for entering filling basin is cooled to 65 DEG C, answering for fructus alpiniae oxyphyllae, black soya bean, wheat and lotus seeds is added
Slurry and banana pulp are closed, is stirred, obtain banana jelly slurry；
5) filling, sealing：Deployed banana jelly is starched filling while hot and is sealed；
6) it is sterilized：Product after will be filling carries out sterilization using water-bath continuous sterilizer, and control bath temperature is sterilized at 82 DEG C
35min, then rapid cooling (being put into cold compartment of refrigerator to be congealed below 10 DEG C), gets product.
Further, the compound adhesive includes following component and its mass percent：Konjac glucomannan 55%, carragheen 20%,
Xanthans 25%.
Further, the preparation method of the fructus alpiniae oxyphyllae, black soya bean, wheat and lotus seeds composite pulp is：The intelligence development of quality such as take
Benevolence, black soya bean, wheat, lotus seeds, clean respectively, plus 7 times of fructus alpiniae oxyphyllae, black soya bean, wheat and lotus seeds gross mass drinking water, immersion 2h after
Paste mill grinding is placed in, through 100 mesh screens, fructus alpiniae oxyphyllae, black soya bean, wheat and lotus seeds composite pulp is obtained.
Further, the preparation method of the banana pulp is：Cut open after banana is removed the peel, scrape off the core for including black silk, soaked
Enter blanching 15min in boiling water, be beaten after the colour protecting liquid and 16 times of drinking water that add peeling banana quality 12%, in 95 DEG C of water-baths
Sterilizing 10min, obtains final product banana pulp.
Further, the preparation method of the colour protecting liquid is：After the cleaning of fresh, no disease and pests harm pineapple fruit, peeling
Juice extractor, plus 4 times of drinking water are put, is squeezed the juice with squeezer, gained pineapple juice centrifuge is centrifuged under 10000r/min rotating speeds
28min, takes supernatant as colour protecting liquid.
Embodiment 3：
The present invention provides a kind of banana jelly and preparation method thereof, is processed by following component and its mass percent：Banana
Slurry 72%, compound adhesive 1%, fructus alpiniae oxyphyllae, black soya bean, wheat and lotus seeds composite pulp 18%, white granulated sugar 9% comprises the following steps：
1) mix：Compound adhesive is uniformly mixed and 50 mesh sieves excessively with white granulated sugar；
2) colloidal sol：The solid material that will be mixed is added in 50 DEG C of hot water, stirs 15min, makes it well mixed and abundant
It is swelling；
3) glue is boiled：Continue to be heated to 90 DEG C after colloidal sol, and keep 60min, the jelly solution being completely dissolved, then through 100 mesh
Enter filling basin after filter-cloth filtering；
4) allocate：The jelly solution for entering filling basin is cooled to 70 DEG C, answering for fructus alpiniae oxyphyllae, black soya bean, wheat and lotus seeds is added
Slurry and banana pulp are closed, is stirred, obtain banana jelly slurry；
5) filling, sealing：Deployed banana jelly is starched filling while hot and is sealed；
6) it is sterilized：Product after will be filling carries out sterilization using water-bath continuous sterilizer, and control bath temperature is sterilized at 88 DEG C
33min, then rapid cooling (being put into cold compartment of refrigerator to be congealed below 10 DEG C), gets product.
Further, the compound adhesive includes following component and its mass percent：Konjac glucomannan 50%, carragheen 25%,
Xanthans 25%.
Further, the preparation method of the fructus alpiniae oxyphyllae, black soya bean, wheat and lotus seeds composite pulp is：The intelligence development of quality such as take
Benevolence, black soya bean, wheat, lotus seeds, clean respectively, plus 10 times of fructus alpiniae oxyphyllae, black soya bean, wheat and lotus seeds gross mass drinking water, soak 2h
After be placed in paste mill grinding, through 100 mesh screens, obtain fructus alpiniae oxyphyllae, black soya bean, wheat and lotus seeds composite pulp.
Further, the preparation method of the banana pulp is：Cut open after banana is removed the peel, scrape off the core for including black silk, soaked
Enter blanching 12min in boiling water, be beaten after the colour protecting liquid and 13 times of drinking water that add peeling banana quality 9%, in 88 DEG C of water-baths
Sterilizing 10min, obtains final product banana pulp.
Further, the preparation method of the colour protecting liquid is：After the cleaning of fresh, no disease and pests harm pineapple fruit, peeling
Juice extractor, plus 5 times of drinking water are put, is squeezed the juice with squeezer, gained pineapple juice centrifuge is centrifuged under 10000r/min rotating speeds
25min, takes supernatant as colour protecting liquid.
Above example is only used to illustrative and not limiting technical scheme, although above-described embodiment enters to the present invention
Detailed description is gone, the person skilled of this area should be understood：The present invention can be modified or replaced on an equal basis, but
Any modification and local replacement for not departing from spirit and scope of the invention all should be covered in scope of the presently claimed invention.
Claims (7)
1. a kind of banana jelly, it is characterised in that processed by following component and its mass percent：Banana pulp 70%~
80%, compound adhesive 0.5%~1.2%, the composite pulp 10%~20% of fructus alpiniae oxyphyllae, black soya bean, wheat and lotus seeds, white granulated sugar 6%~
12%.
2. banana jelly according to claim 1, it is characterised in that the compound adhesive includes following component and its quality hundred
Divide ratio：Konjac glucomannan 40%~60%, carragheen 15%~25%, xanthans 20%~35%.
3. a kind of preparation method of banana jelly, it is characterised in that comprise the following steps：
1) mix：Compound adhesive is uniformly mixed and 50 mesh sieves excessively with white granulated sugar；
2) colloidal sol：The solid material that will be mixed is added in 40~50 DEG C of hot water, stirs 15min, makes it well mixed simultaneously
It is fully swelling；
3) glue is boiled：Continue to be heated to 80 DEG C~95 DEG C after colloidal sol, and keep 35~70min, the jelly solution being completely dissolved,
Enter filling basin after 100 mesh filter-cloth filterings again；
4) allocate：The jelly solution for entering filling basin is cooled to 65 DEG C~70 DEG C, fructus alpiniae oxyphyllae, black soya bean, wheat and lotus is added
The composite pulp and banana pulp of son, stir, and obtain banana jelly slurry；
5) filling, sealing：Deployed banana jelly is starched filling while hot and is sealed；
6) it is sterilized：Product after will be filling carries out sterilization using water-bath continuous sterilizer, then fast in the environment below 10 DEG C
Rapid hardening is frozen, and is got product.
4. the preparation method of banana jelly according to claim 3, it is characterised in that the fructus alpiniae oxyphyllae, black soya bean, wheat and
The preparation method of lotus seeds composite pulp is：Fructus alpiniae oxyphyllae, black soya bean, wheat, the lotus seeds of quality such as take, clean respectively, plus it is fructus alpiniae oxyphyllae, black
The drinking water of 5~10 times of beans, wheat and lotus seeds gross mass, paste mill grinding is placed in after immersion 2h, through 100 mesh screens, is obtained
Fructus alpiniae oxyphyllae, black soya bean, wheat and lotus seeds composite pulp.
5. the preparation method of banana jelly according to claim 3, it is characterised in that the preparation method of the banana pulp
For：Cut open after banana is removed the peel, scrape off the core for including black silk, 10~20min of blanching in immersion boiling water adds peeling banana quality
It is beaten after 5%~15% colour protecting liquid and 10~20 times of drinking water, in 80~95 DEG C of 5~10min of water-bath sterilization, obtains final product banana
Slurry.
6. the preparation method of banana jelly according to claim 5, it is characterised in that the preparation method of the colour protecting liquid
For：By the cleaning of fresh, no disease and pests harm pineapple fruit, rearmounted juice extractor is removed the peel, plus 3~5 times of drinking water, squeezed the juice with squeezer,
Gained pineapple juice centrifuge is centrifuged 25~30min under 10000r/min rotating speeds, takes supernatant as colour protecting liquid.
7. the preparation method of banana jelly according to claim 3, it is characterised in that bath temperature control when described sterilized
At 80~95 DEG C, sterilizing time is 25~35min to system.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110140876A (en) * | 2019-06-12 | 2019-08-20 | 四川大学 | A kind of meter of cool braised noodle and preparation method thereof |
| CN113545464A (en) * | 2021-07-21 | 2021-10-26 | 陕西科技大学 | Starch jelly capable of soothing nerves and promoting intelligence and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995814A (en) * | 2016-05-30 | 2016-10-12 | 安徽省继红食品有限公司 | Strawberry jelly |
| CN105995807A (en) * | 2016-05-21 | 2016-10-12 | 李建贤 | Making method of Hami melon and banana jelly |
| CN106036690A (en) * | 2016-05-24 | 2016-10-26 | 佛山科学技术学院 | Honey-vinegar-black soybean jelly and preparation method thereof |
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2016
- 2016-11-24 CN CN201611053366.0A patent/CN106852480A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995807A (en) * | 2016-05-21 | 2016-10-12 | 李建贤 | Making method of Hami melon and banana jelly |
| CN106036690A (en) * | 2016-05-24 | 2016-10-26 | 佛山科学技术学院 | Honey-vinegar-black soybean jelly and preparation method thereof |
| CN105995814A (en) * | 2016-05-30 | 2016-10-12 | 安徽省继红食品有限公司 | Strawberry jelly |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110140876A (en) * | 2019-06-12 | 2019-08-20 | 四川大学 | A kind of meter of cool braised noodle and preparation method thereof |
| CN113545464A (en) * | 2021-07-21 | 2021-10-26 | 陕西科技大学 | Starch jelly capable of soothing nerves and promoting intelligence and preparation method thereof |
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