CN107118929A - A kind of lemon vinegar and preparation method thereof - Google Patents
A kind of lemon vinegar and preparation method thereof Download PDFInfo
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- CN107118929A CN107118929A CN201710285414.7A CN201710285414A CN107118929A CN 107118929 A CN107118929 A CN 107118929A CN 201710285414 A CN201710285414 A CN 201710285414A CN 107118929 A CN107118929 A CN 107118929A
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- lemon
- lemon vinegar
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- 235000005979 Citrus limon Nutrition 0.000 title claims abstract description 52
- 244000248349 Citrus limon Species 0.000 title claims abstract description 50
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 40
- 239000000052 vinegar Substances 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 20
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- VHLJDTBGULNCGF-UHFFFAOYSA-N Limonin Natural products CC1(C)OC2CC(=O)OCC23C4CCC5(C)C(CC(=O)C6OC56C4(C)C(=O)CC13)c7cocc7 VHLJDTBGULNCGF-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000002253 acid Substances 0.000 claims abstract description 10
- KBDSLGBFQAGHBE-MSGMIQHVSA-N limonin Chemical compound C=1([C@H]2[C@]3(C)CC[C@H]4[C@@]([C@@]53O[C@@H]5C(=O)O2)(C)C(=O)C[C@@H]2[C@]34COC(=O)C[C@@H]3OC2(C)C)C=COC=1 KBDSLGBFQAGHBE-MSGMIQHVSA-N 0.000 claims abstract description 10
- ZIKZPLSIAVHITA-UHFFFAOYSA-N Nomilinic acid Natural products CC(=O)OC(CC(O)=O)C1(C)C(C(C)(C)O)CC(=O)C(C23OC2C(=O)O2)(C)C1CCC3(C)C2C=1C=COC=1 ZIKZPLSIAVHITA-UHFFFAOYSA-N 0.000 claims abstract description 7
- KPDOJFFZKAUIOE-WNGDLQANSA-N nomilin Chemical compound C=1([C@H]2[C@]3(C)CC[C@H]4[C@@]([C@@]53O[C@@H]5C(=O)O2)(C)C(=O)C[C@H]2C(C)(C)OC(=O)C[C@@H]([C@]42C)OC(=O)C)C=COC=1 KPDOJFFZKAUIOE-WNGDLQANSA-N 0.000 claims abstract description 7
- KPDOJFFZKAUIOE-HPFWCIFASA-N nomilin Natural products O=C(O[C@H]1[C@@]2(C)[C@@H](C(C)(C)OC(=O)C1)CC(=O)[C@]1(C)[C@@H]2CC[C@@]2(C)[C@H](c3cocc3)OC(=O)[C@@H]3O[C@@]123)C KPDOJFFZKAUIOE-HPFWCIFASA-N 0.000 claims abstract description 7
- 150000001413 amino acids Chemical class 0.000 claims abstract description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 22
- 238000000855 fermentation Methods 0.000 claims description 21
- 230000004151 fermentation Effects 0.000 claims description 21
- 239000012530 fluid Substances 0.000 claims description 13
- 241000894006 Bacteria Species 0.000 claims description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 11
- 239000004310 lactic acid Substances 0.000 claims description 11
- 235000014655 lactic acid Nutrition 0.000 claims description 11
- 244000005706 microflora Species 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 11
- 241000235342 Saccharomycetes Species 0.000 claims description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 9
- 241000228212 Aspergillus Species 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 241000589220 Acetobacter Species 0.000 claims description 4
- 230000032683 aging Effects 0.000 claims description 3
- 241000031003 Monascus ruber Species 0.000 claims description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims 2
- 229910021529 ammonia Inorganic materials 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 7
- 239000007788 liquid Substances 0.000 description 6
- 238000000034 method Methods 0.000 description 4
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical group CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- 241000228347 Monascus <ascomycete fungus> Species 0.000 description 3
- 230000001476 alcoholic effect Effects 0.000 description 3
- 244000131522 Citrus pyriformis Species 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000004128 high performance liquid chromatography Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 125000000218 acetic acid group Chemical group C(C)(=O)* 0.000 description 1
- FXAGBTBXSJBNMD-UHFFFAOYSA-N acetic acid;2-hydroxypropane-1,2,3-tricarboxylic acid Chemical compound CC(O)=O.OC(=O)CC(O)(C(O)=O)CC(O)=O FXAGBTBXSJBNMD-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 238000000825 ultraviolet detection Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention relates to a kind of lemon vinegar and preparation method thereof, belong to field of health care food.Acetic acid containing 2 8% (w/v), 1 6% (w/v) citric acid, the limonin less than 0.05%, Nomilin acid and 0.1 2% amino acid less than 0.05% in the lemon vinegar.
Description
Technical field
The present invention relates to a kind of lemon vinegar and preparation method thereof, belong to field of health care food.
Background technology
The long history of vinegar, ancients begin to vinegar very early.Generally, China thinks that vinegar starts to be made at the Western Zhou Dynasty.Food
Vinegar, also known as vinegar, vinegar, Bitters etc., are a kind of liquid tart flavour flavorings commonly used in cooking.The main nutrient composition of acetic acid includes
Lactic acid, a variety of organic acids, several mineral materials etc..Its primary efficacy whets the appetite, and promotes digestion, reduces blood pressure, and reduces blood fat,
Soften blood vessel etc..
Lemon vinegar is as a kind of acid health care condiment, and it not only has seasoning, and improve a poor appetite and promote the function of digesting,
Also rich in abundant vitamin, mineral matter, the nutritional ingredient such as amino acid, with the guarantor such as antibacterial, sterilization, antifatigue, beauty, fat-reducing
Effect is good for, therefore lemon vinegar is loved by people.
But be due to lemon have higher acidity, with high bottom acid fruit juice carry out acetic fermentation, with fermentation time length,
Quality is unstable, the low shortcoming of conversion ratio；And in the preparation process of lemon vinegar, the bitter substance (example in lemon can be caused
Such as, limonin, aurantiin etc.) produce, such as it can cause the precursor of limonin in the conventional fermentation process for prepare vinegar
Compound decomposes to produce limonin, and it can also be seen that lemon for universal from lemon vinegar product evaluation in the market
Lemon vinegar has higher bitter taste, so as to significantly impact the popularization of lemon vinegar.
The content of the invention
An object of the present invention is to provide acetic acid, the 1- for containing 2-8% (w/v) in a kind of lemon vinegar, the lemon vinegar
The amino of 6% (w/v) citric acid, the limonin less than 0.05%, the Nomilin acid less than 0.05% and 0.1-2%
Acid.
In one embodiment, in the lemon vinegar containing 4-6% (w/v) acetic acid, 2-3% (w/v) citric acid,
The amino acid of limonin less than 0.02%, the acid of the Nomilin less than 0.02% and 0.9-1.5%.
The second object of the present invention is to provide the preparation method of the lemon vinegar, comprises the following steps that：
1) take natural lemon to carry out clean, stripping and slicing, lemon juice magma is obtained by squeezing；
2) pectase and brown sugar are added into lemon juice magma and is stirred, fermentation is added into the lemon juice of mixing
Flora is fermented at room temperature, and the alcohol concentration of tunning terminates fermentation when reaching 12~14 degree；
3) access acetobacter into zymotic fluid to be fermented again under the conditions of 20~30 DEG C, until the wine of tunning
Smart volume fraction terminates fermentation when being less than 0.2%, then through ageing is that lemon vinegar is made.
In one embodiment, in step 2) in, content of the pectase in zymotic fluid is 0.5-2% (w/v), brown sugar
Content in zymotic fluid is 5-15% (w/v).
In scheme is further carried out, content of the pectase in zymotic fluid is 0.7-1.5% (w/v), and brown sugar is in hair
Content in zymotic fluid is 8-12% (w/v).
In another embodiment, the fermentative microflora is made up of saccharomycete, lactic acid bacteria and monascus ruber, three kinds of bacterium
Concrete content of the group in zymotic fluid is 0.1-1% (w/v) saccharomycete, 0.1-1% (w/v) lactic acid bacterias and 0.1-0.3% (w/
V) Aspergillus.
In a specific embodiment, the fermentative microflora is 0.7% (w/v) saccharomycete, 0.2% (w/v) by content
Lactic acid bacteria and 0.1% (w/v) Aspergillus composition.
In still another embodiment, the Aspergillus is monascus.
Because lemon juice has higher acidity, the fermentation efficiency in this meeting extreme influence preparation process, so as to cause hair
Ferment time length, quality are unstable, the low shortcoming of conversion ratio.Present invention discover that being added in alcoholic fermentation process after a small amount of Aspergillus
Influence of the high bottom acid to fermentation process in zymotic fluid can be overcome, and have been surprisingly found that it can also substantially reduce bitter taste in lemon
The generation of material, so that the lemon vinegar obtained has preferably mouthfeel.
Embodiment
Also the present invention further can be understood by embodiment, wherein the embodiment illustrates that some are prepared or user
Method.It is to be appreciated, however, that these embodiments do not limit the present invention.The change of the invention of currently known or further exploitation
Change is considered within the scope of the invention described herein and claimed below.
In the present invention, unless otherwise indicated, otherwise own " % " and represent w/v, i.e. g/100ml.
Embodiment 1
Take natural lemon to carry out clean, stripping and slicing, lemon juice magma is obtained by squeezing；1% is added into lemon juice magma
Pectase and 8% brown sugar stirring mixing, add fermentative microflora and be uniformly mixing to obtain mixing liquid, make in mixing liquid ferment
Micro-flora content is 0.7% saccharomycete, 0.2% lactic acid bacteria and 0.1% monascus, and the mixing liquid is sent out at 20 DEG C
Ferment, until the alcohol concentration of tunning reaches that 12~14 degree terminate fermentation, and accesses 1% acetobacter (final concentration),
Fermented again under the conditions of 20~30 DEG C, until the alcohol by volume fraction of tunning terminates fermentation less than 0.2%, then through old
Make and lemon vinegar is made.
Embodiment 2
Take natural lemon to carry out clean, stripping and slicing, lemon juice magma is obtained by squeezing；Added into lemon juice magma
1.5% pectase and the stirring mixing of 10% brown sugar, add fermentative microflora (1% saccharomycete, 0.3% lactic acid bacteria and 0.2%
Aspergillus) mixing liquid is uniformly mixing to obtain, the mixing liquid is fermented at 20 DEG C, until the alcohol of tunning
Concentration reaches that 12~14 degree terminate fermentation, and accesses 1% acetobacter, is fermented again under the conditions of 20~30 DEG C, directly
Alcohol by volume fraction to tunning terminates fermentation less than 0.2%, then through ageing is that lemon vinegar is made.
The lemon vinegar fermentation efficiency of embodiment 3 is investigated
Method according to embodiment 1 carries out only fermentative microflora in lemon vinegar preparation, comparative example and changed, with alcohol concentration
Reach that 13 degree calculate fermentation time for terminal point of alcoholic fermentation, are sent out with alcohol by volume fraction to 0.2% for acetic fermentation endpoint calculation
The ferment time, concrete outcome is as follows：
| The alcoholic fermentation time | The acetic fermentation time | |
| Embodiment 1 | 7±0.5d | 4±0.2d |
| Embodiment 2 | 10±0.7d | 5±0.4d |
| Comparative example 1 | 17±1.6d | 8±0.6d |
| Comparative example 2 | 13±0.9d | 7±0.5d |
Fermentative microflora composition in comparative example 1 is 0.8% saccharomycete and 0.2% lactic acid bacteria
Fermentative microflora composition in comparative example 2 is 1.5% saccharomycete, 0.4% lactic acid bacteria and 0.2% monascus
Constituent content is analyzed in the lemon vinegar of embodiment 4
The weight percentage of limonin and Nomilin in lemon vinegar is detected using HPLC methods, mobile phase is acetonitrile：
Water (0.1% phosphoric acid)=50：50, flow velocity 1ml/min, ultraviolet detection wavelength 210nm；Concrete outcome is as follows：
| Limonin | Nomilin | |
| Embodiment 1 | 0.007 ± 0.002% | 0.005 ± 0.001% |
| Embodiment 2 | 0.023 ± 0.008% | 0.017 ± 0.004% |
| Comparative example 1 | 0.181 ± 0.042% | 0.134 ± 0.024% |
| Comparative example 2 | 0.091 ± 0.023% | 0.082 ± 0.016% |
In addition, the present invention is determined using HPLC methods to the acetic acid and citric acid content in Examples 1 and 2, have
Body result is as follows：
| Acetic acid | Citric acid | |
| Embodiment 1 | 5.5 ± 0.4% | 2.3 ± 0.2% |
| Embodiment 2 | 5.1 ± 0.3% | 1.9 ± 0.3% |
Present invention merely illustrates some claimed specific embodiments, one of them or more technical side
Described technical characteristic can be combined with arbitrary one or more technical schemes in case, skill obtained from these are combined
Art scheme is also in the application protection domain, and technical scheme is in the disclosure of invention just as obtained from these are combined
In specific record the same.
Claims (7)
1. in a kind of lemon vinegar, the lemon vinegar containing 2-8% (w/v) acetic acid, 1-6% (w/v) citric acid, be less than
The amino acid of 0.05% limonin, the Nomilin acid less than 0.05% and 0.1-2%.
2. lemon vinegar according to claim 1, it is characterised in that the acetic acid containing 4-6% (w/v) in the lemon vinegar,
The ammonia of 2-3% (w/v) citric acid, the limonin less than 0.02%, the Nomilin acid less than 0.02% and 0.9-1.5%
Base acid.
3. the preparation method of lemon vinegar, is comprised the following steps that described in a kind of claim 1 or 2：
1) take natural lemon to carry out clean, stripping and slicing, lemon juice magma is obtained by squeezing；
2) pectase and brown sugar are added into lemon juice magma and is stirred, fermentative microflora is added into the lemon juice of mixing
Fermented at room temperature, the alcohol concentration of tunning terminates fermentation when reaching 12~14 degree；
3) access acetobacter into zymotic fluid to be fermented again under the conditions of 20~30 DEG C, until the alcohol body of tunning
Fraction terminates fermentation when being less than 0.2%, then through ageing is that lemon vinegar is made.
4. lemon vinegar preparation method according to claim 3, it is characterised in that in step 2) in, pectase is in zymotic fluid
In content be 0.5-2% (w/v), content of the brown sugar in zymotic fluid be 5-15% (w/v).
5. lemon vinegar preparation method according to claim 4, it is characterised in that content of the pectase in zymotic fluid be
0.7-1.5% (w/v), content of the brown sugar in zymotic fluid is 8-12% (w/v).
6. lemon vinegar preparation method according to claim 3, it is characterised in that the fermentative microflora is by saccharomycete, lactic acid
Bacterium and monascus ruber composition, concrete content of three kinds of floras in zymotic fluid is 0.1-1% (w/v) saccharomycete, 0.1-1%
(w/v) lactic acid bacteria and 0.1-0.3% (w/v) Aspergillus.
7. lemon vinegar preparation method according to claim 6, it is characterised in that the fermentative microflora is 0.7% by content
(w/v) saccharomycete, 0.2% (w/v) lactic acid bacteria and 0.1% (w/v) Aspergillus composition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710285414.7A CN107118929B (en) | 2017-04-27 | 2017-04-27 | A kind of lemon vinegar and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710285414.7A CN107118929B (en) | 2017-04-27 | 2017-04-27 | A kind of lemon vinegar and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107118929A true CN107118929A (en) | 2017-09-01 |
| CN107118929B CN107118929B (en) | 2018-06-22 |
Family
ID=59726020
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710285414.7A Expired - Fee Related CN107118929B (en) | 2017-04-27 | 2017-04-27 | A kind of lemon vinegar and preparation method thereof |
Country Status (1)
| Country | Link |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1539953A (en) * | 2003-10-30 | 2004-10-27 | 江 唐 | Lemon fruit vinegar and preparation method |
| CN101120814A (en) * | 2007-07-12 | 2008-02-13 | 湖南省农产品加工研究所 | Method for removing bitter in orange juice using composite enzyme preparation |
| CN101897452A (en) * | 2010-06-30 | 2010-12-01 | 集美大学 | Fermentation production method of grapefruit juice debitterizing enzyme |
| CN104789428A (en) * | 2014-01-16 | 2015-07-22 | 广东盆地一号生物产业有限公司 | Lemon vinegar and preparation method thereof |
| CN105462801A (en) * | 2015-12-28 | 2016-04-06 | 云南省农业科学院热带亚热带经济作物研究所 | Preparation method of natural lemon liquid fermented fruit vinegar |
-
2017
- 2017-04-27 CN CN201710285414.7A patent/CN107118929B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1539953A (en) * | 2003-10-30 | 2004-10-27 | 江 唐 | Lemon fruit vinegar and preparation method |
| CN101120814A (en) * | 2007-07-12 | 2008-02-13 | 湖南省农产品加工研究所 | Method for removing bitter in orange juice using composite enzyme preparation |
| CN101897452A (en) * | 2010-06-30 | 2010-12-01 | 集美大学 | Fermentation production method of grapefruit juice debitterizing enzyme |
| CN104789428A (en) * | 2014-01-16 | 2015-07-22 | 广东盆地一号生物产业有限公司 | Lemon vinegar and preparation method thereof |
| CN105462801A (en) * | 2015-12-28 | 2016-04-06 | 云南省农业科学院热带亚热带经济作物研究所 | Preparation method of natural lemon liquid fermented fruit vinegar |
Non-Patent Citations (3)
| Title |
|---|
| 文蓉，等: "柑桔类果汁的酶法脱苦研究进展", 《北方园艺》 * |
| 朱俊玲，等: "微生物在果蔬加工业中的应用进展", 《食品科技》 * |
| 高秋芬，等: "黑曲霉胞外酶对柑橘果汁的脱苦作用", 《中国食品学报》 * |
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| CN107118929B (en) | 2018-06-22 |
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