CN107156584B - Preparation method of aronia melanocarpa juice powder - Google Patents
Preparation method of aronia melanocarpa juice powder Download PDFInfo
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- CN107156584B CN107156584B CN201710362852.9A CN201710362852A CN107156584B CN 107156584 B CN107156584 B CN 107156584B CN 201710362852 A CN201710362852 A CN 201710362852A CN 107156584 B CN107156584 B CN 107156584B
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- 240000005662 Aronia melanocarpa Species 0.000 title claims abstract description 45
- 235000007425 Aronia melanocarpa Nutrition 0.000 title claims abstract description 45
- 239000000843 powder Substances 0.000 title claims abstract description 40
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 229920001436 collagen Polymers 0.000 claims abstract description 17
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 12
- 238000001694 spray drying Methods 0.000 claims abstract description 11
- 108010059892 Cellulase Proteins 0.000 claims abstract description 10
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 10
- 229940106157 cellulase Drugs 0.000 claims abstract description 10
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 10
- 102000008186 Collagen Human genes 0.000 claims abstract description 8
- 108010035532 Collagen Proteins 0.000 claims abstract description 8
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 8
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 8
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 8
- 238000004537 pulping Methods 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 14
- 230000002572 peristaltic effect Effects 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000001879 gelation Methods 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims 1
- 230000008901 benefit Effects 0.000 abstract description 3
- 238000011161 development Methods 0.000 abstract description 3
- 238000001035 drying Methods 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract 2
- 108010011485 Aspartame Proteins 0.000 abstract 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 abstract 1
- 229960003438 aspartame Drugs 0.000 abstract 1
- 235000010357 aspartame Nutrition 0.000 abstract 1
- 239000000605 aspartame Substances 0.000 abstract 1
- 238000010924 continuous production Methods 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 238000012545 processing Methods 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 235000015243 ice cream Nutrition 0.000 description 3
- 238000007873 sieving Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000015895 biscuits Nutrition 0.000 description 2
- 235000020965 cold beverage Nutrition 0.000 description 2
- YSXLJTGZMRNQSG-UHFFFAOYSA-L disodium;6-amino-5-[[2-[4-[2-[4-[2-[(2-amino-5-sulfonatonaphthalen-1-yl)diazenyl]phenyl]sulfonyloxyphenyl]propan-2-yl]phenoxy]sulfonylphenyl]diazenyl]naphthalene-1-sulfonate Chemical compound [Na+].[Na+].C1=CC=C2C(N=NC3=CC=CC=C3S(=O)(=O)OC3=CC=C(C=C3)C(C)(C=3C=CC(OS(=O)(=O)C=4C(=CC=CC=4)N=NC=4C5=CC=CC(=C5C=CC=4N)S([O-])(=O)=O)=CC=3)C)=C(N)C=CC2=C1S([O-])(=O)=O YSXLJTGZMRNQSG-UHFFFAOYSA-L 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000008395 clarifying agent Substances 0.000 description 1
- 235000021551 crystal sugar Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000004088 foaming agent Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 208000019206 urinary tract infection Diseases 0.000 description 1
Classifications
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- 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- 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
- A23L2/66—Proteins
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
- A23P10/47—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added using additives, e.g. emulsifiers, wetting agents or dust-binding agents
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparation method of aronia melanocarpa juice powder, which comprises the steps of taking frozen aronia melanocarpa as a raw material, pulping the raw material into a pulp by a pulping machine, adding a certain proportion of pectinase and cellulase into the pulp, carrying out enzymolysis at a proper temperature, filtering the pulp after enzymolysis to obtain fruit juice, adding drying assistant maltodextrin and high-gelatinization-degree collagen powder into the fruit juice according to a certain proportion, and carrying out spray drying according to a certain parameter combination to obtain the aronia melanocarpa juice powder. The obtained aronia melanocarpa juice powder can be added with white granulated sugar or aspartame according to personal preference to be brewed to obtain the aronia melanocarpa drink. The technical scheme provided by the invention has the advantages of simple and easy operation process, short period, low cost and low pollution, is suitable for large-batch continuous production, realizes the development and utilization of deep-processed products of aronia melanocarpa, and has good application prospect.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of aronia melanocarpa juice powder.
Background
The aronia melanocarpa fruit which is the famous aronia melanocarpa fruit of the aronia melanocarpa is a berry with high nutritive value, and has higher nutritive health care value and economic value. The Aronia melanocarpa fruit contains abundant nutrient components and bioactive substances, has strong oxidation resistance, and also has the effects of resisting cancer and inflammation, preventing urinary tract infection, treating diabetes, protecting liver and treating obesity. However, the aronia melanocarpa fruits contain a large amount of tannin, so that the fruits are sour and astringent in taste, poor in mouthfeel and not easy to accept by consumers, and therefore the fruits can be deeply processed. The aronia melanocarpa has strong inoxidizability and various nutrient substances are rich, functional researches on the aronia melanocarpa are increased in China in recent years, but the food development and processing are still in the initial stage and far beyond foreign countries. The products on the market are few, so the product development has good market development prospect and economic benefit, and the method has very important significance for researching new technology of processing the aronia melanocarpa.
Disclosure of Invention
In order to fill the vacancy problem of the aronia melanocarpa products in the market, the invention aims to provide a deep processing mode of aronia melanocarpa, namely a preparation method of aronia melanocarpa juice powder. The aronia melanocarpa juice is prepared into juice powder by a spray drying method, so that the better preservation of polyphenols and flavonoids in the aronia melanocarpa is realized.
The technical scheme of the invention is as follows:
a method for preparing Aronia melanocarpa juice powder comprises the following steps:
(1) freezing the aronia melanocarpa, unfreezing at normal temperature, and pulping into homogenate by a homogenizer;
(2) adding pectinase and cellulase into the fruit pulp obtained after the treatment in the step (1), and performing enzymolysis for 1.5-3h at 50-60 ℃;
(3) filtering the fruit pulp treated in the step (2) through a sieve to obtain aronia melanocarpa juice;
(4) adding drying assistant maltodextrin and ultrahigh-gelation-degree high-collagen powder into the fruit juice obtained in the step (3) according to 15-25% of the weight of the fruit juice, and stirring until the fruit juice is completely dissolved;
(5) combining the fruit juice obtained in the step (4) according to the parameters: spray drying is carried out at the air inlet temperature of 150-.
Preferably, in the step (2), the addition amount of the pectinase and the cellulase is respectively 4-8 per thousand and 2-5 per thousand of the mass of the pulp, and preferably 5 per thousand and 3 per thousand.
Preferably, in the step (3), the mesh number of the filter screen is 200 meshes.
Preferably, in the step (4), the maltodextrin is added in an amount of 10-25% by weight, preferably 20% by weight, based on the weight of the juice.
Preferably, in the step (4), 1-3% of ultrahigh-gelation-degree high-collagen powder is also added.
Preferably, the gel strength of the ultrahigh-gelation-degree high-collagen powder is more than 1000.
Preferably, in the step (5), the spray drying parameters used are: the air inlet temperature is 160 ℃, the air outlet temperature is 80 ℃ and the flow rate of the peristaltic pump is 500 mL/h.
The high collagen powder is widely applied in the food industry. For example, it can be used as clarifying agent in processing crystal sugar and saccharin; can be used as foaming agent when processing snack; the elasticity and slicing property are improved when meat products such as ham sausages are processed; the product can be used for processing cooked egg products such as dried egg; the gluten degree is improved when the flour product is processed; processed ice cream, chocolate powder, cold beverage, biscuits and the like are all used, but the addition of the processed ice cream, the chocolate powder, the cold beverage, the biscuits and the like in the fruit juice dry powder beverage is not reported, and the effect of the processed ice cream is obviously different from the traditional effect.
The invention has the advantages that:
1. the enzymolysis treatment of the aronia melanocarpa pulp by adopting the pectinase and the cellulase not only improves the juice yield, but also effectively destroys the components such as pectin and the like, and creates extremely favorable conditions for the spray drying process.
2. The aronia melanocarpa juice powder is prepared by spray drying, so that the particles of the aronia melanocarpa juice powder are fine and uniform, and the nutritional ingredients such as polyphenols, flavonoids and the like in the juice can be retained to the maximum extent.
3. The added ultrahigh-gelation-degree high-collagen powder with the gel strength of more than 1000 can not only obviously improve the uniformity of the juice powder particles, but also obviously prolong the shelf life of the juice powder without adding any chemical preservative.
Detailed Description
The application of the principles of the present invention will now be described in detail with reference to specific embodiments.
Example 1
500g of frozen aronia melanocarpa is unfrozen at normal temperature and then is beaten into homogenate by a homogenizer, and 2.5g of pectinase and 1.5g of cellulase are added into the homogenate for enzymolysis for 2 hours at 50 ℃. Sieving the enzymolysis Aronia melanocarpa pulp with a 200-mesh sieve to obtain Aronia melanocarpa juice, adding 70g of maltodextrin and 15g of ultrahigh-gelation-degree high-collagen powder into the filtered Aronia melanocarpa juice, stirring uniformly, and combining according to the parameters: spray drying at air inlet temperature of 170 deg.C, air outlet temperature of 75 deg.C and peristaltic pump flow rate of 600mL/h to obtain fruit juice powder 42.6 g.
Example 2
Taking 1kg of frozen and preserved aronia melanocarpa fruits, unfreezing at normal temperature, pulping into homogenate by using a homogenizer, and adding 5g of pectinase and 3g of cellulase into the homogenate to carry out enzymolysis for 2 hours at the temperature of 55 ℃. Sieving the enzymolysis Aronia melanocarpa pulp with a 200-mesh sieve to obtain Aronia melanocarpa juice, adding 200g of maltodextrin and 10g of ultrahigh-gelation-degree high-collagen powder into the filtered Aronia melanocarpa juice, stirring uniformly, and combining according to the parameters: spray drying is carried out at the air inlet temperature of 160 ℃, the air outlet temperature of 80 ℃ and the peristaltic pump flow rate of 500mL/h, and 87.7g of fruit juice powder is obtained.
Example 3
Taking 2kg of frozen and preserved aronia melanocarpa fruits, unfreezing at normal temperature, pulping into homogenate by using a homogenizer, and adding 10g of pectinase and 6g of cellulase into the homogenate to carry out enzymolysis for 2 hours at the temperature of 60 ℃. Sieving the enzymolysis Aronia melanocarpa pulp with a 200-mesh sieve to obtain Aronia melanocarpa juice, adding 400g of maltodextrin and 5g of ultrahigh-gelation-degree high-collagen powder into the filtered Aronia melanocarpa juice, stirring uniformly, and combining according to the parameters: spray drying at the air inlet temperature of 150 ℃, the air outlet temperature of 85 ℃ and the peristaltic pump flow rate of 400mL/h to obtain 176.3g of juice powder.
The gel strength of the ultra-high gelatinization high collagen powder of the above examples 1-3 was greater than 1000.
Comparative example 1
The ultra-high gelatinization degree high collagen powder in example 2 was removed, and the remaining preparation conditions were unchanged.
Comparative example 2
The high collagen powder with ultrahigh gelation degree in the example 2 is replaced by the high collagen powder with gel strength of 500-800, and the other preparation conditions are not changed.
The juice powder samples of example 2 and comparative examples 1-2 were tested to obtain the following test results.
| Example 2 | Comparative example 1 | Comparative example 2 | |
| Particle size range/. mu.m | 300-600 | 250-3200 | 280-1200 |
| Shelf life/month | 26 | 8 | 15 |
From the above test data, it can be known that the addition of the ultra-high gelation high collagen powder has significant effects of improving the particle uniformity of the juice powder and prolonging the shelf life of the juice powder.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (6)
1. The preparation method of the aronia melanocarpa juice powder is characterized by comprising the following steps:
(1) freezing the aronia melanocarpa, unfreezing at normal temperature, and pulping into homogenate by a homogenizer;
(2) adding pectinase and cellulase into the fruit pulp obtained after the treatment in the step (1), and performing enzymolysis for 1.5-3h at 50-60 ℃;
(3) filtering the fruit pulp treated in the step (2) through a sieve to obtain aronia melanocarpa juice;
(4) adding maltodextrin and 1-3% of ultrahigh-gelation high-collagen powder into the fruit juice obtained in the step (3) according to 15-25% of the weight of the fruit juice, and stirring until the mixture is completely dissolved;
(5) combining the fruit juice obtained in the step (4) according to the parameters: spray drying at the air inlet temperature of 150-;
the gel strength of the ultrahigh-gelation-degree high-collagen powder is more than 1000;
in the step (2), the addition amount of the pectinase and the cellulase is respectively 4-8 per mill and 2-5 per mill of the mass of the fruit pulp.
2. The method for preparing Aronia melanocarpa juice powder as claimed in claim 1, wherein in the step (2), the pectinase and cellulase are added in amounts of 5 per mill and 3 per mill of the mass of the fruit pulp, respectively.
3. The method of claim 1, wherein in step (3), the number of filter screens is 200 mesh.
4. The method of claim 1, wherein in step (4), the amount of maltodextrin added is 20% by weight of the juice.
5. The method for preparing Aronia melanocarpa juice powder according to claim 1, wherein in the step (4), 2% of ultra-high gelation high collagen powder is added.
6. The method of claim 1, wherein in step (5), the spray drying parameters used are: the air inlet temperature is 160 ℃, the air outlet temperature is 80 ℃ and the flow rate of the peristaltic pump is 500 mL/h.
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| CN109566922A (en) * | 2018-12-02 | 2019-04-05 | 深圳美丽魔方健康科技有限公司 | Compound beverage and preparation method thereof |
| CN109511980A (en) * | 2018-12-17 | 2019-03-26 | 贵州理工学院 | A kind of preparation method of blueberry pomace extract dry powder |
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| CN113040397A (en) * | 2021-04-30 | 2021-06-29 | 云南爱尔康生物技术有限公司 | Astaxanthin-containing colored protein powder and preparation method thereof |
| CN114431374A (en) * | 2022-02-15 | 2022-05-06 | 晨日不老莓(辽宁)大健康有限责任公司 | Aronia melanocarpa fruit juice freeze-dried powder and preparation process thereof |
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| CN101305767B (en) * | 2008-07-18 | 2011-07-27 | 江南大学 | High gel protein powder and its production method and uses |
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| CN101779777B (en) * | 2010-03-18 | 2012-07-04 | 裴光泰 | Aronia melanocarpa dehydrated powder, manufacturing method thereof and flour containing same |
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| CN104957552B (en) * | 2015-06-08 | 2018-06-12 | 宁波希诺亚海洋生物科技有限公司 | instant loquat powder |
| CN105949163B (en) * | 2016-05-23 | 2018-08-07 | 江苏紫藤园艺绿化工程有限公司 | The method for extraction and purification of anthocyanidin in a kind of Black Box Tracing pomace |
| CN106616131B (en) * | 2016-11-16 | 2020-03-13 | 沈阳农业大学 | Preparation method of aronia melanocarpa non-concentrated reduced fruit juice |
| CN106616610A (en) * | 2016-12-19 | 2017-05-10 | 罗城仫佬族自治县明亿农业开发农民专业合作社 | Preparation method for instant longan powder |
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2017
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