CN107549537A - A kind of microbubble composite fruit juice and its preparation technology - Google Patents
A kind of microbubble composite fruit juice and its preparation technology Download PDFInfo
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Abstract
The invention belongs to fruit drink manufacture field, more particularly to a kind of microbubble composite fruit juice and its preparation technology.Containing 260~360mL of grape juice, 260~360mL of strawberry juice, 120~220mL of mulberry juice, 60~100mg of mulberries polyphenol extract, 1.50~3.00g of carbon dioxide in the every 1000mL fruit juice of the microbubble composite fruit juice, surplus is water；And meet following index simultaneously：Total sugar content：100~150g/L；Total acid content：4~6g/L；Soluble solid (Brix) content：10~15；pH：3.0~4.0；Total phenol content：140~270mg/L；Anthocyanin content：110~210mg/L.The preparation technology is uniformly added into a small amount of carbon dioxide into fruit juice, and the bitter taste of appearance can be covered by fruit juice saccharic acid in itself and flavor substance, and can play a part of antisepsis and sterilization, fruit juice is had the characteristics of shelf life is long, microorganism is difficult to produce.Simultaneously as with the addition of the mulberries polyphenol extract extracted from fresh mulberries fruit in the preparation technology, the anti-oxidation characteristics of the microbubble composite fruit juice are greatly strengthen.
Description
Technical field
The invention belongs to fruit drink manufacture field, more particularly to a kind of microbubble composite fruit juice and its preparation technology.
Background technology
The data of 2016 show, CHINESE REGION is the eighth-largest fruit juice market in the world, year aggregate consumption reach 6.07 hundred million liters.
Recently as the transformation of consumer's idea, not sugaring, pigment, not the natural of adding preservative agent, nutrition, the fruit juice beverage of health are not added with
Material is increasingly favored by people.The exploitation of fruit drink is also from single type to compound development, with salubrious tasty and refreshing, low sweet tea
Degree, high fruit juice, it is low in calories be development trend.Microbubble composite fruit juice can provide more fully nutrition for human body, it is easier to digest
Absorb, wherein containing bioactive substances such as vitamin C, vitamin E, beta carotene, polyphenol and flavones, have anti-oxidant, clear
Except free radical, anti-aging and other effects.
Grape, strawberry and mulberries are the daily fruit liked of consumer, while its abundant nutriment is to health
Have very great help, but these three fruit not shelf-stable, deep processing juice is carried out with it, its agriculture added value can be improved.So
And all there is the defects of different degrees of in single fruit juice of savoring in terms of nutrition and organoleptic quality.The total sugar content of grape juice is high, mouthfeel
Sweet, in the production process of traditional fruit juice, dip time is short, and the content of total phenol and anthocyanin in grape juice is very low；Strawberry
The acidity of juice is very high, and the mouthfeel of acid is relatively more acrimonious, it is necessary to which extra sugaring is allocated；The peculiar fragrance that mulberry juice has,
It is can slightly to occur not pleasant oxidisation odour during trial test, overall color depth and mouthfeel is boring, in traditional fruit juice production, fruit
The overall acceptance of juice is not high.
Mulberries polyphenol extract has a variety of pharmacological actions beneficial to human body, such as diminish inflammation, anti-oxidation stress, improvement
Cardiovascular function, prevention alzheimer's disease, anti-aging, anticancer, reducing blood sugar and blood lipid and anti-obesity and other effects.But in tradition
Juice production technique in, for the mulberries polyphenol extract individually added, its antioxidation activity can not be ensured, so as to can not send out
Wave its nutrition function.
In the main component of existing soda, in addition to carbohydrate can supplement energy to human body, any battalion is practically free of
Form point, some also contains caffeine.The aeration quantity of common soda (or bubble fruit juice) is the 3-4 of Normal juice volume
Times, after substantial amounts of carbon dioxide enters human body, it is easy to cause abdominal distension, and the beneficial bacterium in digestive system is produced and suppresses to make
With, or even cause functions of intestines and stomach disorderly.Meanwhile long-term excessive consuming carbonated drinks can influence human body to calcareous absorption, and
Soda is also one of major reason for causing tooth erosion problem.In the prior art on adding carbon dioxide into fruit juice
Still suffer from some technical problems.First, excessive carbon dioxide solubility forms carbonic acid in water, carbonic acid can dissociate carbonate from
Son, the sodium ion in carbanion and fruit juice combine to form sodium bicarbonate, are meta-alkalescences.The alkalescence that carbon dioxide solubility is brought
Material with the aldehydes matter reaction in fruit juice, can aggravate the bitter taste of the materials such as polyphenol, tannin, so as to influence the mouthfeel of fruit juice.Its
Secondary, the protein content of some fruit juice is higher, during carbon dioxide is added, due to protein foamability, after aerating
Fruit juice surface has foam generation, so as to influence the quality of fruit juice.
The content of the invention
It is an object of the invention to provide a kind of microbubble composite fruit juice, and it has good mouthfeel and high nutrition valency
Value.
Another object of the present invention is to provide a kind of preparation technology of microbubble composite fruit juice, adding into composite fruit juice
While adding traces of carbon dioxide and mulberries polyphenol extract, avoid quality defect that carbon dioxide is brought and ensure that it has height
Oxidation resistance.
The purpose of the present invention is achieved through the following technical solutions：
A kind of microbubble composite fruit juice, per 1000mL fruit juice in containing 260~360mL of grape juice, strawberry juice 260~
360mL, 120~220mL of mulberry juice, 60~100mg of mulberries polyphenol extract, 1.50~3.00g of carbon dioxide, surplus is water.
Wherein, the microbubble composite fruit juice meets following index simultaneously：
Total sugar content：100~150g/L；Total acid content：4~6g/L；Soluble solid (Brix) content：10~15；
pH：3.0~4.0；Total phenol content：140~270mg/L；Anthocyanin content：110~210mg/L.
A kind of preparation technology for producing microbubble composite fruit juice as claimed in claim 1, comprises the following steps：
A) cleaning is selected.
B) squeeze：Step a) is squeezed respectively by selecting grape, strawberry and the mulberries raw material of cleaning, obtains Portugal
Grape, strawberry and mulberries original fruit juice, pomace is carried in the original fruit juice.
C) enzyme-added dipping：Grape, strawberry and the mulberries original fruit juice that step b) is obtained are separately added into pectinase solution progress
Enzyme-added dipping.
D) glue is handled under：The original fruit juice of grape after the enzyme-added dippings of step c), strawberry and mulberries is subjected to lower Jiao Chu respectively
Reason.
E) coarse filtration：Grape, strawberry and mulberries original fruit juice after glue processing under step d) is subjected to coarse filtration, removes fruit therein
Slag, obtain grape, strawberry and mulberry juice.
F) cold stable processing：Grape, strawberry and mulberry juice after step e) coarse filtration is subjected to cold stable processing respectively.Its
In, treatment temperature is 0~4 DEG C；Processing time is 12~24h.
G) centrifuge：Grape, strawberry and mulberry juice after the cold stable processing of step f) is centrifuged respectively.Wherein, from
Heart speed is 4000~8000r/min；Centrifugation time is 5~10min.
H) refined filtration：Grape, strawberry and mulberry juice after step g) is centrifuged take supernatant to carry out refined filtration respectively.
I) preparation and purifying of mulberries polyphenol extract：Mulberries polyphenol extract is prepared using fresh mulberries fruit, is passed through
After purification, mulberries polyphenol extract freeze-dried powder is obtained.
J) allocate：Grape, strawberry and mulberry juice after step h) refined filtrations is allocated and adds what step i) was obtained
Mulberries polyphenol extract freeze-dried powder, composite fruit juice is obtained after being sufficiently mixed.
The addition of the freeze-dried powder is 60~100mg/L.
The composite fruit juice need to meet following index simultaneously：
Total sugar content：100~150g/L；Total acid content：4~6g/L；Soluble solid (Brix) content：10~15；
pH：3.0~4.0；Total phenol content：140~270mg/L；Anthocyanin content：110~210mg/L.
K) filling and aerating：The composite fruit juice progress that step j) is obtained is filling, and aerating after filling, obtains microbubble
Composite fruit juice.
L) ultra-high pressure sterilization：The microbubble composite fruit juice that step k) is obtained carries out ultra-high pressure sterilization；Wherein, sterilization pressure
For 400~600Mpa；Sterilization time is 5~20min.
The concentration of pectinase solution is 0.01~0.05g/L in step c)；Enzyme-added dip time is 8~24h.
The preparation and purification method of mulberries polyphenol extract is in step i), and solid-liquid ratio is pressed after fresh mulberries fruit is crushed
1：10, which add 95% ethanol, carries out ultrasonic extraction.Filtered after extraction.After suction filtration, supernatant is collected by centrifugation, obtained mulberries polyphenol
Extract solution.The solution is concentrated in vacuo to obtain concentrate at 40 DEG C；Concentrate is freeze-dried.
The temperature of aerating is 0~4 DEG C in step k).
Present invention has the advantages that：
1) microbubble composite fruit juice of the invention, its raw material are grape, strawberry and mulberries, and retaining, three kinds of fruit are original
While nutritional ingredient, enable the nutritional ingredient of three kinds of fruit and organoleptic quality complementary, realize Synergistic, it is not necessary to volume again
Outer addition other compositions；
2) microbubble composite fruit juice of the invention, its mulberries polyphenol extract individually added can not only supplement mulberry fruit
Loss of original polyphenols during juice production in juice, and its effect of nutrition in human body can be improved
Fruit, there is strong antioxidant action；
3) microbubble composite fruit juice of the invention, a small amount of carbon dioxide dissolved in fruit juice can in and excessive stomach
Acid, help to strengthen stomach absorption, alleviate indigestion and constipation symptom；
4) microbubble composite fruit juice preparation technology of the invention, aeration quantity are 1-2 times of composite fruit juice volume, a small amount of dioxy
Change carbon dissolution and less alkaline matter produced in fruit juice, the bitter taste of appearance is covered by fruit juice saccharic acid in itself and flavor substance,
A small amount of carbon dioxide provides pure and fresh brake mouthfeel for composite fruit juice, improves the sensory evaluation score of fruit juice；
5) a kind of microbubble composite fruit juice preparation technology of the invention, overcomes in the prior art, carbon dioxide is insoluble in
Technical problem in fruit juice, makes carbon dioxide uniformly be dissolved in fruit juice, can play a part of antisepsis and sterilization, have fruit juice
There is the characteristics of shelf life is long, microorganism is difficult to produce.
Embodiment
With reference to embodiment, the embodiment of the present invention is described in further detail.
A kind of microbubble composite fruit juice, wherein, contain in every 1000mL fruit juice：260~360mL of grape juice, strawberry juice 260
~360mL, 120~220mL of mulberry juice, 60~100mg of mulberries polyphenol extract, 1.50~3.00g of carbon dioxide, surplus are
Water.
The microbubble composite fruit juice meets following index simultaneously：
Total sugar content：100~150g/L；Total acid content：4~6g/L；Soluble solid (Brix) content：10~15；
pH：3.0~4.0；Total phenol content：140~270mg/L；Anthocyanin content：110~210mg/L；Sensory evaluation score：17~
20/20。
Wherein, sensory evaluation standard such as table 1.
The compound fruit microvesicle juice sensory evaluation standard of table 1
A kind of preparation technology of microbubble composite fruit juice, comprises the following steps：
A) cleaning is selected：Used grape, strawberry and mulberries raw material are selected and cleaned respectively.Wherein, select
Mode be：Reject crude fruit, hinder the underproof fruits such as decayed fruit, insect bite fruit and the fruit that goes mouldy, choose without deformity, without what is rotted
Fresh fruit, while remove fruit branch, lose leaf and other impurities.
B) squeeze：Step a) is squeezed respectively by selecting grape, strawberry and the mulberries raw material of cleaning, obtains Portugal
Grape, strawberry and mulberries original fruit juice, with pomace in the original fruit juice.
C) enzyme-added dipping：The original fruit juice of grape, strawberry and mulberries that step b) is obtained is separately added into pectinase solution and entered
The enzyme-added dipping of row.Wherein, the concentration of pectinase solution is 0.01~0.05g/L；Dip time is 8~24h.
D) glue is handled under：Lower jelly is added respectively to the grape after the enzyme-added dippings of step c), strawberry and mulberries original fruit juice, is entered
The lower glue processing of row.Wherein, the component of lower jelly is agarose, xanthans, sweet dew glue, EDTA-2Na.
E) coarse filtration：Grape, strawberry and mulberries original fruit juice after glue processing under step d) is subjected to coarse filtration respectively, removed wherein
Pomace, obtain grape, strawberry and mulberry juice.
F) cold stable processing：The fruit juice of grape after step e) coarse filtration, strawberry and mulberries is subjected to cold stable processing respectively.
Wherein, treatment temperature is 0~4 DEG C, and processing time is 12~24h.
G) centrifuge：The fruit juice of grape after the cold stable processing of step f), strawberry and mulberries is centrifuged respectively.Wherein,
Centrifugal speed is 4000~8000r/min；Centrifugation time is 5~10min.
H) refined filtration：The fruit juice of grape, strawberry and mulberries after step g) is centrifuged takes supernatant to carry out refined filtration respectively.
I) preparation and purifying of mulberries polyphenol extract：Mulberries polyphenol extract is prepared using fresh mulberries fruit, is passed through
After purification, mulberries polyphenol extract freeze-dried powder is obtained.Specific preparation and way of purification are：By material after fresh mulberries fruit is crushed
Liquor ratio 1：10, which add 95% ethanol, carries out ultrasonic extraction, and extraction times is three times；Filtered after extraction；After being filtered with Buchner funnel,
Supernatant is collected by centrifugation, most elutes to remove the protein and glucide in alcohol extract, obtains through XAD-7 macroreticular resins afterwards
Mulberries polyphenol extract solution；Solution is concentrated in vacuo to obtain concentrate at 40 DEG C；Concentrate is freeze-dried, obtained
To mulberries polyphenol extract freeze-dried powder.
J) allocate：Grape, strawberry and mulberry juice after step h) refined filtrations is allocated and adds what step i) was obtained
Mulberries polyphenol extract freeze-dried powder, composite fruit juice is obtained after being sufficiently mixed.The addition of the freeze-dried powder is 60~100mg/L.
The composite fruit juice need to meet following index simultaneously：
Total sugar content：100~150g/L；Total acid content：4~6g/L；Soluble solid (Brix) content：10~15；
pH：3.0~4.0；Total phenol content：140~270mg/L；Anthocyanin content：110~210mg/L；Sensory evaluation score：17~
20/20；Wherein, sensory evaluation standard such as table 1.
K) filling and aerating：The composite fruit juice progress that step j) is obtained is filling, and aerating after filling, obtains microbubble
Composite fruit juice.Wherein, aerating mode is：Carbon dioxide is uniformly filled with into the composite fruit juice after filling at 0~4 DEG C, is inflated
Seal rapidly afterwards.The ratio between the composite fruit juice volume and carbon dioxide volume are 1:1~1:2.
L) ultra-high pressure sterilization:The microbubble composite fruit juice that step k) is obtained carries out ultra-high pressure sterilization.Wherein, sterilization pressure
For 400~600Mpa；Sterilization time is 5~20min.
Embodiment
A) cleaning is selected：Used grape, strawberry and mulberries raw material are selected and cleaned respectively.Wherein, select
Mode be：Reject crude fruit, hinder the underproof fruits such as decayed fruit, insect bite fruit and the fruit that goes mouldy, choose without deformity, without what is rotted
Fresh fruit, while remove fruit branch, lose leaf and other impurities.
B) squeeze：Step a) is squeezed respectively by selecting grape, strawberry and the mulberries raw material of cleaning, obtains Portugal
Grape, strawberry and mulberries original fruit juice, pomace is carried in the original fruit juice.
C) enzyme-added dipping：Grape, strawberry and the mulberries original fruit juice that step b) is obtained are separately added into pectinase solution progress
Enzyme-added dipping.Wherein, the concentration of pectinase solution is 0.015g/L；Dip time is 24h.
D) glue is handled under：Lower jelly is added respectively to the grape after the enzyme-added dippings of step c), strawberry and mulberries original fruit juice, is entered
The lower glue processing of row.Wherein, the component of lower jelly is agarose, xanthans, sweet dew glue, EDTA-2Na.
E) coarse filtration：Grape, strawberry and mulberries original fruit juice after glue processing under step d) is subjected to coarse filtration respectively, removed wherein
Pomace, obtain grape, strawberry and mulberry juice.
F) cold stable processing：The fruit juice of grape after step e) coarse filtration, strawberry and mulberries is subjected to cold stable processing respectively.
Wherein, the treatment temperature of three kinds of cold stabilizations of fruit juice is 4 DEG C, processing time 24h.
G) centrifuge：Grape, strawberry and mulberry juice after the cold stable processing of step f) is centrifuged respectively.Wherein, from
Heart speed is 8000r/min；Centrifugation time is 10min.
H) refined filtration：Grape, strawberry and mulberry juice after step g) is centrifuged take supernatant to carry out refined filtration respectively.
I) preparation and purifying of mulberries polyphenol extract：More points of extracts of mulberries are prepared using fresh mulberries fruit, are passed through
After purification, mulberries polyphenol extract freeze-dried powder is obtained.Specific preparation and way of purification are：By material after fresh mulberries fruit is crushed
Liquor ratio 1：10, which add 95% ethanol, carries out ultrasonic extraction, and extraction times is three times；Filtered after extraction；After being filtered with Buchner funnel,
Supernatant is collected by centrifugation, most elutes to remove the protein and glucide in alcohol extract, obtains through XAD-7 macroreticular resins afterwards
Mulberries polyphenol extract solution；Solution is concentrated in vacuo to obtain concentrate at 40 DEG C；Concentrate is freeze-dried, obtained
To mulberries polyphenol extract freeze-dried powder.
J) allocate：Grape, strawberry and mulberry juice after step h) refined filtrations is allocated and adds what step i) was obtained
Mulberries polyphenol extract freeze-dried powder, composite fruit juice is obtained after being sufficiently mixed.
Wherein, contain in every 1000mL composite fruit juices：Grape juice 320mL, strawberry juice 320mL, mulberry juice 140mL, mulberries
Polyphenol extract 100mg, carbon dioxide 1.996g, surplus are water.
The composite fruit juice need to meet following index simultaneously：
Total sugar content：131.86g/L；Total acid content：4.57g/L；Soluble solid (Brix) content：11.2；pH：
3.58；Total phenol content：205.33mg/L；Anthocyanin content：210mg/L；Sensory evaluation score：19/20；Wherein, sensory evaluation
Standard such as table 1.
K) filling and aerating：The composite fruit juice progress that step j) is obtained is filling, and aerating after filling, obtains microbubble
Composite fruit juice.Wherein, aerating mode is：Carbon dioxide is uniformly filled with into the composite fruit juice after filling at 4 DEG C, it is fast after inflation
Speed seals.The ratio between the composite fruit juice volume and carbon dioxide volume are 1:1.
L) ultra-high pressure sterilization:The microbubble composite fruit juice that step k) is obtained carries out ultra-high pressure sterilization.Wherein, sterilization pressure
For 500Mpa；Sterilization time is 10min.
Preferably, the microbubble composite fruit juice is after ultra-high pressure sterilization, total number of bacterial colonies 0.
Preferably, the microbubble composite fruit juice colourity is 6.436, tone 0.782, and anthocyanin concentration is：
132.65mg/L。
The microbubble composite fruit juice sensory evaluation is：Fruit juice is the darkviolet of clear, glossy, overall mouthfeel acid
Comfortable mouth, fragrance enrich, the tasty and refreshing exquisiteness of bubble, no layering and precipitating phenomenon, and overall acceptance is higher.
The checking evaluation of microbubble composite fruit juice oxidation resistance：
Common composite fruit juice and microbubble are answered respectively by the method for oxyradical absorbability (ORAC) and statistics
Close the checking evaluation that fruit juice carries out oxidation resistance, both evaluation results such as table 2.Pass through table 2, microbubble composite fruit juice
Oxidation resistance be significantly increased compared to the oxidation resistance of common composite fruit juice.
The oxidation resistance of the microbubble composite fruit juice of table 2
| Oxidation resistance evaluation index | Common composite fruit juice | Microbubble composite fruit juice |
| DPPH free radical scavenging activities (%) | 0.70±0.18 | 0.96±0.08 |
| Scavenging action to hydroxyl free radical (%) | 0.42±0.14 | 0.67±0.02 |
| Superoxide anion clearance rate (%) | 0.22±0.03 | 0.78±0.05 |
* note：Common composite fruit juice is to be not added with the conventional composite fruit juice that polyphenol extract is not added with bubble.
Claims (5)
- A kind of 1. microbubble composite fruit juice, it is characterised in that：Contain 260~360mL of grape juice, strawberry juice in per 1000mL fruit juice 260~360mL, 120~220mL of mulberry juice, 60~100mg of mulberries polyphenol extract, 1.50~3.00g of carbon dioxide, surplus For water；Wherein, the microbubble composite fruit juice meets following index simultaneously：Total sugar content：100~150g/L；Total acid content：4~6g/L；Soluble solid Brix contents：10~15；pH：3.0 ~4.0；Total phenol content：140~270mg/L；Anthocyanin content：110~210mg/L.
- A kind of 2. preparation technology for producing microbubble composite fruit juice as claimed in claim 1, it is characterised in that：Comprise the following steps：A) cleaning is selected；B) squeeze：Step a) is squeezed respectively by selecting grape, strawberry and the mulberries raw material of cleaning, obtains grape, grass The certain kind of berries and mulberries original fruit juice, pomace is carried in the original fruit juice；C) enzyme-added dipping：It is enzyme-added that grape, strawberry and the mulberries original fruit juice that step b) is obtained are separately added into pectinase solution progress Dipping；D) glue is handled under：The original fruit juice of grape after the enzyme-added dippings of step c), strawberry and mulberries is subjected to lower glue processing respectively；E) coarse filtration：Grape, strawberry and mulberries original fruit juice after glue processing under step d) is subjected to coarse filtration, removes pomace therein, Obtain grape, strawberry and mulberry juice；F) cold stable processing：Grape, strawberry and mulberry juice after step e) coarse filtration is subjected to cold stable processing respectively；Wherein, Treatment temperature is 0~4 DEG C；Processing time is 12~24h；G) centrifuge：Grape, strawberry and mulberry juice after the cold stable processing of step f) is centrifuged respectively；Wherein, centrifugation speed Spend for 4000~8000r/min；Centrifugation time is 5~10min；H) refined filtration：Grape, strawberry and mulberry juice after step g) is centrifuged take supernatant to carry out refined filtration respectively；I) preparation and purifying of mulberries polyphenol extract：Mulberries polyphenol extract is prepared using fresh mulberries fruit, by purifying Afterwards, mulberries polyphenol extract freeze-dried powder is obtained；J) allocate：The mulberries that step i) obtains are allocated and added to grape, strawberry and mulberry juice after step h) refined filtrations Polyphenol extract freeze-dried powder, composite fruit juice is obtained after being sufficiently mixed；The addition of the freeze-dried powder is 60~100mg/L；The composite fruit juice need to meet following index simultaneously：Total sugar content：100~150g/L；Total acid content：4~6g/L；Soluble solid Brix contents：10~15；pH：3.0 ~4.0；Total phenol content：140~270mg/L；Anthocyanin content：110~210mg/L；K) filling and aerating：The composite fruit juice progress that step j) is obtained is filling, and aerating after filling, and it is compound to obtain microbubble Fruit juice；L) ultra-high pressure sterilization：The microbubble composite fruit juice that step k) is obtained carries out ultra-high pressure sterilization；Wherein, sterilization pressure is 400~600Mpa；Sterilization time is 5~20min.
- 3. the preparation technology of microbubble composite fruit juice as claimed in claim 2, it is characterised in that：Pectinase solution in step c) Concentration be 0.01~0.05g/L；Enzyme-added dip time is 8~24h.
- 4. the preparation technology of microbubble composite fruit juice as claimed in claim 2, it is characterised in that：Mulberries polyphenol carries in step i) The preparation and purification method for taking thing is to press solid-liquid ratio 1 after fresh mulberries fruit is crushed：10, which add 95% ethanol, carries out ultrasonic extraction Take；Filtered after extraction；After suction filtration, supernatant is collected by centrifugation, obtained mulberries polyphenol extract solution；The solution is at 40 DEG C It is concentrated in vacuo to obtain concentrate；Concentrate is freeze-dried.
- 5. the preparation technology of microbubble composite fruit juice as claimed in claim 2, it is characterised in that：The temperature of aerating in step k) For 0~4 DEG C.
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| CN109287914A (en) * | 2018-11-30 | 2019-02-01 | 荣成市海创实业有限公司 | A kind of laminaria japonica aresch beverage of blood pressure lowering and preparation method thereof |
| CN110403109A (en) * | 2019-07-17 | 2019-11-05 | 宁夏圣源春食品有限公司 | A kind of preparation method of bubble grape juice |
| CN111869803A (en) * | 2020-07-17 | 2020-11-03 | 兴化市绿禾食品有限公司 | Novel barley young leaf compound beverage and preparation process thereof |
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