CN107691913A - A kind of processing method of Granny Smith fruit juice - Google Patents
A kind of processing method of Granny Smith fruit juice Download PDFInfo
- Publication number
- CN107691913A CN107691913A CN201710803008.5A CN201710803008A CN107691913A CN 107691913 A CN107691913 A CN 107691913A CN 201710803008 A CN201710803008 A CN 201710803008A CN 107691913 A CN107691913 A CN 107691913A
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- fruit juice
- processing method
- granny smith
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- boiling water
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- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 28
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 12
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 7
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 6
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 6
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 6
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 5
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 5
- 238000005342 ion exchange Methods 0.000 claims abstract description 5
- 235000011090 malic acid Nutrition 0.000 claims abstract description 5
- 239000001630 malic acid Substances 0.000 claims abstract description 5
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 5
- 239000000835 fiber Substances 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000006228 supernatant Substances 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 238000001179 sorption measurement Methods 0.000 claims description 4
- 235000018417 cysteine Nutrition 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 238000012859 sterile filling Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 230000001052 transient effect Effects 0.000 claims description 3
- 150000001945 cysteines Chemical class 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 8
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 5
- 235000013824 polyphenols Nutrition 0.000 abstract description 5
- 102000004190 Enzymes Human genes 0.000 abstract description 4
- 108090000790 Enzymes Proteins 0.000 abstract description 4
- 206010033546 Pallor Diseases 0.000 abstract description 2
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 238000002203 pretreatment Methods 0.000 abstract 1
- 235000015197 apple juice Nutrition 0.000 description 5
- 238000006243 chemical reaction Methods 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 235000019987 cider Nutrition 0.000 description 4
- 230000002255 enzymatic effect Effects 0.000 description 4
- 102000030523 Catechol oxidase Human genes 0.000 description 3
- 108010031396 Catechol oxidase Proteins 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000031700 light absorption Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000002834 transmittance Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- 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
- A23L2/54—Mixing with gases
-
- 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
- A23L2/68—Acidifying substances
-
- 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
-
- 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
- A23L2/80—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by adsorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention is on a kind of processing method of Granny Smith fruit juice, it is characterised in that reduces polyphenol enzyme activity by pretreatments such as blanchings；Nitrogen is filled in juice-extracting process, fruit juice is reacted as much as possible with oxygen-barrier, Restrain browning before enzymolysis；Pectase is digested, and strengthens clarity；PH value is reduced using the effect of ascorbic acid, malic acid；Ion-exchange fibre absorption improves the colour of fruit juice.
Description
Technical field
The present invention relates to food processing field, relates generally to a kind of processing method of Granny Smith fruit juice.
Background technology
Cider is a kind of drink widely loved by the majority of consumers.In apple containing more sylvite, tannin, organic acid,
The trace element such as pectin, cellulose and iron and phosphorus, there is moistening lung to please the work(such as the heart, appetizing relieving haperacidity, tonifying middle-Jiao and Qi and clearing heat and eliminating phlegm
Effect.In China, for apple in addition to eating raw, main purposes is exactly to process concentrated apple juice.At present, the processing and storage of concentrated apple juice
Juice browning, post-genomic period, nutriment loss and aromatic substance loss this four problems, wherein fruit juice are primarily present during fortune
Brown stain is the most complicated and unmanageable
's.Browning reaction in concentrated apple juice process directly affects the sensory properties and mouthfeel of cider.Guo Qian exists《It is dense
The Browning Factors and control measure of contracting cider》The development of the middle current inspissated juice of combination, it is processed to describe concentrated apple juice
The influence factor and control measure of browning reaction in journey, to provide theoretical reference for control concentrated apple juice brown stain.
The content of the invention
The present invention avoids enzymatic browning and the generation of non-enzymatic browning, reduced to reduce the activity of polyphenol oxidase
Nutrition deterioration, strengthen mouthfeel and appetite, extend the stability of cider, there is provided a kind of processing method of Granny Smith fruit juice.
A kind of processing method of Granny Smith fruit juice, it is characterised in that it is made up of following step：
1）, high-quality Granny Smith fruit cleaned up, it is overall to squeeze 2-3 points at a high speed after the boiling water ironed 10-20 seconds, stoning peeling
Clock, seal and handle 20-25 minutes in boiling water bath；
2）, by step 1 gained pulp, be filled with nitrogen discharge air, squeeze out fruit juice, defoam, through 8-10 layer filter-cloth filterings
Constant temperature adds 0.03-0.035% pectases to 35-37 DEG C after slagging-off, digests 30-35 minutes, and 20- is centrifuged in 300-350r/min
25 minutes, collect supernatant；
3）, step 2 gained supernatant added into 0.02-0.23% ascorbic acid, 0.01-0.012% malic acid, it is equal in 25-30MPa
Matter 3-5 minutes, through ion-exchange fibre adsorption treatment, cross section 4-8cm2, flow velocity 60-70L/h；
4）, step 3 gains are added into 15-18% white granulated sugars, 0.01-0.012% cysteines, in 25-30MPa, 45-50 DEG C
Matter 1-2 times, sterile filling, TRANSIENT HIGH TEMPERATURE sterilization, it is cooled to room temperature.
It is an advantage of the invention that：
A kind of processing method of Granny Smith fruit juice of the present invention, the activity with temperature of polyphenol oxidase is raised and declined, but apple
Polyphenol oxidase in fruit has a higher heat endurance, enzyme not easy in inactivation during high temperature.Therefore, it is necessary to be carried out before broken pulp
Boiling water bath processing effectively reduces enzyme activity blanching crushes in addition after.Nitrogen is filled in juice-extracting process, fruit juice to the greatest extent may be used before enzymolysis
Energy ground and oxygen-barrier, it can so exclude the oxygen being present in inside and outside fruit juice, Restrain browning reaction.It should remove in time simultaneously clear
Foam in juice, reduce the protein content in fruit juice.PH value is reduced using the effect of ascorbic acid, malic acid, makes the work of phenolase
Power is controlled, controlling enzymatic browning.Ascorbic acid is in addition to it can reduce the pH value of fruit juice, the also work with reducing agent
With being capable of the activity of inhibitory enzyme.Using high-temperature instantaneous sterilization controlled Maillard reaction.The content of polyphenol substance in pericarp compares fruit
It is high in meat, so the polyphenol substance dissolution in expressing process apple skin, makes the polyphenol substance content in fruit juice significantly increase
Add, while because Mechanical Crushing has broken the compartmentalization of PPO and polyphenol substance in the cell in Apple in expressing process
Distribution, result in the generation of enzymatic browning, exacerbate the brown stain of fruit juice, and peeling is advantageous to prevent browning reaction.Ion exchange is fine
In the case of pol, light transmittance and titratable acid in not influenceing fruit juice, colour and light absorption value on fruit juice influence very for dimension absorption
Greatly, the colour of fruit juice can be significantly improved.
Embodiment
The present invention is further illustrated below by specific embodiment.
Embodiment one
A kind of processing method of Granny Smith fruit juice, it is characterised in that it is made up of following step：
1）, high-quality Granny Smith fruit cleaned up, it is overall 12 seconds ironed in boiling water, squeezed at a high speed 3 minutes after stoning peeling, it is close
Seal and handled 20 minutes in boiling water bath；
2）, by step 1 gained pulp, be filled with nitrogen discharge air, squeeze out fruit juice, defoam, removed the gred through 8 layers of filter-cloth filtering
Constant temperature adds 0.03% pectase to 36 DEG C afterwards, digests 30 minutes, is centrifuged 20 minutes in 300-r/min, collects supernatant；
3）, step 2 gained supernatant added into 0.02% ascorbic acid, 0.01% malic acid, in 25MPa homogeneous 3 minutes, through ion
Exchange fiber adsorption treatment, cross section 6cm2, flow velocity 60L/h；
4）, step 3 gains are added into 15% white granulated sugar, 0.01% cysteine, in 25MPa, 45 DEG C of homogeneous 2 times, sterile filling,
TRANSIENT HIGH TEMPERATURE is sterilized, and is cooled to room temperature.
Claims (5)
1. a kind of processing method of Granny Smith fruit juice, it is characterised in that it is made up of following step：
1）, high-quality Granny Smith fruit cleaned up, it is overall to squeeze 2-3 points at a high speed after the boiling water ironed 10-20 seconds, stoning peeling
Clock, seal and in boiling water bath processing；
2）, by step 1 gained pulp, be filled with nitrogen discharge air, squeeze out fruit juice, defoam, through 8-10 layer filter-cloth filterings
Constant temperature adds pectase to 35-37 DEG C after slagging-off, digests 30-35 minutes, through centrifugal treating, collects supernatant；
3）, step 2 gained supernatant added into 0.02-0.23% ascorbic acid, 0.01-0.012% malic acid, it is equal in 25-30MPa
Matter 3-5 minutes, through ion-exchange fibre adsorption treatment, cross section 4-8cm2, and control even velocity of flow；
4）, step 3 gains are added into 15-18% white granulated sugars, 0.01-0.012% cysteines, in 25-30MPa, 45-50 DEG C
Matter 1-2 times, sterile filling, TRANSIENT HIGH TEMPERATURE sterilization, it is cooled to room temperature.
A kind of 2. processing method of Granny Smith fruit juice according to claim 1, it is characterised in that step 1 boiling water bath processing
Time is 20-25 minutes.
3. the processing method of a kind of Granny Smith fruit juice according to claim 1, it is characterised in that step 2 pectase adds
Measure as 0.03-0.035%.
A kind of 4. processing method of Granny Smith fruit juice according to claim 1, it is characterised in that step 2 centrifugal process
For：20-25 minutes are centrifuged in 300-350r/min.
5. the processing method of a kind of Granny Smith fruit juice according to claim 1, it is characterised in that step 3 adsorption treatment
Flow velocity is 60-70L/h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710803008.5A CN107691913A (en) | 2017-09-08 | 2017-09-08 | A kind of processing method of Granny Smith fruit juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710803008.5A CN107691913A (en) | 2017-09-08 | 2017-09-08 | A kind of processing method of Granny Smith fruit juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107691913A true CN107691913A (en) | 2018-02-16 |
Family
ID=61172307
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710803008.5A Pending CN107691913A (en) | 2017-09-08 | 2017-09-08 | A kind of processing method of Granny Smith fruit juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107691913A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108391776A (en) * | 2018-04-27 | 2018-08-14 | 中国轻工业西安设计工程有限责任公司 | A kind of de-foaming process improving fruit crushing juice rate using enzyme as antifoaming agent |
| CN109007482A (en) * | 2018-10-26 | 2018-12-18 | 广东潮盛食品实业有限公司 | A kind of olive juice drink and processing and preparation method thereof |
| CN109303228A (en) * | 2018-09-28 | 2019-02-05 | 烟台北方安德利果汁股份有限公司 | A kind of method that fruit juice production eliminates foam in the process |
| CN112841487A (en) * | 2020-12-31 | 2021-05-28 | 山西国投中鲁果汁有限公司 | Processing method of high-color-protection sugar-core apple caries-prevention instant gas-producing solid beverage |
| CN115669825A (en) * | 2022-11-30 | 2023-02-03 | 广西果天下食品科技有限公司 | Mango juice and preparation method thereof |
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| CN102228295A (en) * | 2011-06-27 | 2011-11-02 | 中国农业机械化科学研究院 | Apple juice and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108391776A (en) * | 2018-04-27 | 2018-08-14 | 中国轻工业西安设计工程有限责任公司 | A kind of de-foaming process improving fruit crushing juice rate using enzyme as antifoaming agent |
| CN108391776B (en) * | 2018-04-27 | 2021-05-07 | 中国轻工业西安设计工程有限责任公司 | Defoaming process for improving fruit juice yield by taking enzyme as defoaming agent |
| CN109303228A (en) * | 2018-09-28 | 2019-02-05 | 烟台北方安德利果汁股份有限公司 | A kind of method that fruit juice production eliminates foam in the process |
| CN109007482A (en) * | 2018-10-26 | 2018-12-18 | 广东潮盛食品实业有限公司 | A kind of olive juice drink and processing and preparation method thereof |
| CN112841487A (en) * | 2020-12-31 | 2021-05-28 | 山西国投中鲁果汁有限公司 | Processing method of high-color-protection sugar-core apple caries-prevention instant gas-producing solid beverage |
| CN115669825A (en) * | 2022-11-30 | 2023-02-03 | 广西果天下食品科技有限公司 | Mango juice and preparation method thereof |
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