CN107950700A - Tea enzyme beverage and preparation method thereof - Google Patents
Tea enzyme beverage and preparation method thereof Download PDFInfo
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- CN107950700A CN107950700A CN201810019176.XA CN201810019176A CN107950700A CN 107950700 A CN107950700 A CN 107950700A CN 201810019176 A CN201810019176 A CN 201810019176A CN 107950700 A CN107950700 A CN 107950700A
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- tea
- fermentation
- enzyme beverage
- stoste
- tea enzyme
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
- A23F3/10—Fermentation with addition of microorganisms or enzymes
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- Chemical & Material Sciences (AREA)
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- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses plant tea enzyme beverage and preparation method thereof, belong to tea processing fermentation technical field.The tea enzyme beverage includes following raw material by mass percentage：Tealeaves 10~25%, Siraitia grosvenorii 1~5%, passion fruit 1~5%, leek 1~5%, brown sugar 3~12%, grape juice 2~8%, pure water 50~80%, plant lactobacillus 1~8%, saccharomycete 1~8%；Its preparation method includes raw material preparations, one time fermentation, secondary fermentation, ferments three times and stoste is filling.The tea enzyme beverage is unique in taste, full of nutrition, can be circulated in balanced human, clear up enteron aisle, improve immunity, boost metabolism, health value is high, and suitable various people drink.
Description
Technical field
The present invention relates to tea processing and fermentation technical field, and in particular to plant tea enzyme beverage and preparation method thereof.
Background technology
In tealeaves containing tea polyphenols, caffeine, protein, amino acid, vitamin, carbohydrate etc. it is a variety of it is organic into
Point, there are the inorganic elements such as potassium, sodium, calcium, copper, iron, selenium, its biochemical composition and health are closely related, have important life
Manage function.Such as tea polyphenols are that tealeaves plays the most important material of its health care effect, wherein catechin have it is anti-oxidant, subtract
Few body fat forms, changes the multinomial effects such as intestinal flora ecology；Caffeine have refresh the mind, the effect of active thinking；Tea also has
There are anti-decayed tooth, tasty and refreshing smelly, aid digestion, pre- anti-diarrhea, anti-dandruff, reduce the effects such as computer radiation.Traditional makes tea technique not only
Fail to agree with the fast pace life mode of modern, and the nutriment for only having 3~4% in brewing process is dissolved in millet paste, it is impossible to
The nutritive value of comprehensive utilization tealeaves well, this has just failed to live up to tea natural nutrition and health care value significantly.
Ferment is a kind of material with special bioactivity being made of amino acid, it is present in all animals and plants that live to obtain
In vivo, it is to maintain body normal function, digests the necessary material of the vital movement such as food, repair tissue.Ferment is divided into two major classes,
External ferment and internal ferment, the ferment in human body is limited, and with advancing age, ferment can be reduced slowly, when internal
Ferment effect is weak or reduces, and disease will be following, therefore human body should reasonably meet newly from external supplement ferment
The needs of old metabolism, the invasion of resist the disease.Obtain two big approach of external ferment：First, fruits and vegetables are eaten raw, second, intake ferment
Supplement.Fruits and vegetables are eaten raw there may be the problem of pollution by pesticides, this have impact on the function of ferment indirectly.
Tea enzyme beverage, is primary raw material through everfermentation using tealeaves as its name suggests, the nutrition that can be directly absorbed by body
Material.Tea enzyme beverage mouthfeel at present on the market is general, and volatile acid is high, apt to deteriorate, is not only unable to reach and makes full use of tea
The purpose of leaf nutritional ingredient, and aflatoxins and nitrite are also easy to produce in fermentation process.
The content of the invention
For overcome the deficiencies in the prior art, it is an object of the invention to provide a plant tea enzyme beverage and its preparation side
Method, the tea enzyme beverage is unique in taste, full of nutrition, can be circulated in balanced human, clear up enteron aisle, improve immunity, promote
Metabolism, health value is high, and suitable various people drink.
To solve the above problems, the technical solution adopted in the present invention is as follows：
Tea enzyme beverage, it includes following raw material by mass percentage：Tealeaves 10~25%, Siraitia grosvenorii 1~5%,
Passion fruit 1~5%, leek 1~5%, brown sugar 3~12%, grape juice 2~8%, pure water 50~80%, plant lactobacillus 1~
8%th, saccharomycete 1~8%.
As the preferred embodiment of the present invention, which includes following raw material by mass percentage：Tea
It is leaf 10~20%, Siraitia grosvenorii 3~5%, passion fruit 3~5%, leek 2~4%, brown sugar 5~10%, grape juice 3~6%, pure
Water 60~70%, plant lactobacillus 2~5%, saccharomycete 2~5%.
As the preferred embodiment of the present invention, lactic acid content ＞ 1g/L, the soluble solid of the tea enzyme beverage
Content ＞ 2%, polyphenol content ＞ 100mg/kg, content of caffeine ＞ 25mg/kg.
As the preferred embodiment of the present invention, the tealeaves is dark brownish green or dry tea, and the dark brownish green usage ratio with dry tea is
5:1。
As the preferred embodiment of the present invention, the dry tea is in black tea, green tea, yellow tea, white tea, black tea, blue or green tea
It is a kind of.
As the preferred embodiment of the present invention, the tea enzyme beverage be by raw material at 45 DEG C by one time fermentation,
Secondary fermentation and three times fermentation are refined and obtain.
Present invention also offers the preparation method of above-mentioned tea enzyme beverage, it comprises the following steps：
1) raw material prepares：Tealeaves, Siraitia grosvenorii, passion fruit, leek, brown sugar, grape juice, pure water, plant are weighed by formula ratio
Thing lactic acid bacteria, saccharomycete are spare；Broken Siraitia grosvenorii, takes passion fruit pulp juice, leek and tealeaves decontamination are cleaned spare；
2) one time fermentation：Raw material in addition to plant lactobacillus is launched into the sealed fermenting into the fermentation tank of dissipation, often
Stirred once every 7 days, closed after stirring four times to stand 12 days, temperature control is below 45 DEG C during fermentation；One time fermentation expires
Afterwards, valve opening is vented, and is separated by filtration melt cinder, stoste is transported in secondary fermentation tank by closed conduit；
3) secondary fermentation：Plant lactobacillus is added into secondary fermentation tank and carries out sealed fermenting, fermentation temperature is controlled 45
Below DEG C, fermentation time is 15 days, inspects periodically temperature within the barrel and air-tight state daily；After secondary fermentation expires, valve opening exhaust,
Secondary separation melt cinder is filtered, stoste is transported in fermentation tank three times by closed conduit；
4) ferment three times：Sealed fermenting 10 days, fermentation temperature control less than 45 DEG C, inspect periodically daily temperature within the barrel with
Air-tight state；After fermentation expires three times, valve opening exhaust, filtering separates melt cinder three times, and stoste is transported to storage by closed conduit
In bucket；
5) stoste is filling：By the stoste in storage barrel in 100,000 grades of workshops it is filling, up to tea enzyme beverage finished product.
Compared with prior art, the beneficial effects of the present invention are：
The present invention tea enzyme beverage by using the fruits and vegetables such as tealeaves and passion fruit, leek as ferment fermentation raw material simultaneously
Scientific compatibility is carried out, thus tea ferment obtained by fermentation at utmost saves tealeaves compared with traditional tea ceremony brews method
Beneficiating ingredient, reduces the waste of tealeaves, also improves the mouthfeel of tea enzyme beverage, unique in taste, reduces the stimulation of tea ferment
Property, full of nutrition containing largely beneficial to human body probiotics flora and its metabolin, health care value is high.In addition, this hair
Fermentation is divided into fermentation process three times by bright preparation method so that fermentation is divided into one time fermentation, secondary fermentation and ferments three times, makes
Tealeaves is obtained fully to ferment.In addition tea enzyme beverage of the invention need not sterilize, and farthest remain the work of probiotics
Property, improve all kinds of probiotics in tea enzyme beverage, amino acid, tea polyphenols, the content of caffeine so that tea enzyme beverage has
The effect of strengthening body immunity, clearing up enteron aisle, boost metabolism, and then improve the consumption value of tea enzyme beverage.
Embodiment
The present invention is described in further detail with reference to embodiment.
Embodiment 1：
Tea enzyme beverage, it includes following raw material by mass percentage：Dark brownish green (i.e. fresh tea leaf) 20%, Siraitia grosvenorii
5%th, passion fruit 5%, leek 4%, brown sugar 6%, grape juice 6%, pure water 50%, plant lactobacillus 2%, saccharomycete 2%.Should
Lactic acid content ＞ 1g/L, the soluble solid content ＞ 2% of tea enzyme beverage, polyphenol content ＞ 100mg/kg, caffeine
Content ＞ 25mg/kg.
It is prepared as follows made from method：
1) fermentation tank is rinsed to antivirus repeatedly, and the time of killing virus is no less than 15min, is sealed after antivirus spare；
2) raw material prepares：In proportion above raw material weigh spare；Broken Siraitia grosvenorii, takes passion fruit pulp juice, fragrant-flowered garlic
Dish and tealeaves decontamination are cleaned spare；
3) one time fermentation：Above-mentioned raw materials in addition to plant lactobacillus are launched into the closed hair into the fermentation tank of dissipation
Ferment, stirred once every 7 days, and stirring, 4 times (totally 28 days) are closed afterwards to stand 12 days, and temperature control is below 45 DEG C during fermentation；
After one time fermentation expires, valve opening exhaust, is separated by filtration melt cinder, and stoste is entered in secondary fermentation tank by closed conduit, injection
Stoste may not exceed the 90% of fermentation tankage size；
4) secondary fermentation：Plant lactobacillus is put into secondary fermentation tank and carries out sealed fermenting, fermentation temperature is controlled 45
Below DEG C, fermentation time is 15 days, during which to inspect periodically the temperature in fermentation tank daily and whether be in air-tight state；It is secondary
After fermentation expires, valve opening exhaust, filters and melt cinder secondary separation, stoste is entered in fermentation tank three times by closed conduit, injection
Stoste may not exceed fermentation tankage size 90%；
5) ferment three times：Sealed fermenting 10 days, fermentation temperature control less than 45 DEG C, inspect periodically daily temperature within the barrel with
Air-tight state；After fermentation expires three times, valve opening exhaust, filtering separates melt cinder three times, and stoste is transported to storage by closed conduit
In bucket；
6) stoste is filling：By the stoste in storage barrel in 100,000 grades of workshops it is filling, up to tea enzyme beverage finished product.
Embodiment 2：
Tea enzyme beverage, it includes following raw material by mass percentage：Black tea 18%, Siraitia grosvenorii 3%, passion fruit
4%th, leek 3%, brown sugar 8%, grape juice 4%, pure water 52%, plant lactobacillus 4%, saccharomycete 4%.The tea enzyme beverage
Lactic acid content ＞ 1g/L, soluble solid content ＞ 2%, polyphenol content ＞ 100mg/kg, content of caffeine ＞ 25mg/
kg。
1) fermentation tank is rinsed to antivirus repeatedly, and the time of killing virus is no less than 15min, is sealed after antivirus spare；
2) raw material prepares：In ratio above raw material weigh it is spare；Broken Siraitia grosvenorii, takes passion fruit pulp juice,
Leek and tealeaves decontamination are cleaned spare；
3) one time fermentation：Above-mentioned raw materials in addition to plant lactobacillus are launched into the closed hair into the fermentation tank of dissipation
Ferment, stirred once every 7 days, and stirring, 4 times (totally 28 days) are closed afterwards to stand 12 days, and temperature control is below 45 DEG C during fermentation；
After one time fermentation expires, valve opening exhaust, is separated by filtration melt cinder, and stoste is entered in secondary fermentation tank by closed conduit, injection
Stoste may not exceed the 90% of fermentation tankage size；
4) secondary fermentation：Plant lactobacillus is put into secondary fermentation tank and carries out sealed fermenting, fermentation temperature is controlled 45
Below DEG C, fermentation time is 15 days, during which to inspect periodically the temperature in fermentation tank daily and whether be in air-tight state；It is secondary
After fermentation expires, valve opening exhaust, filters and melt cinder secondary separation, stoste is entered in fermentation tank three times by closed conduit, injection
Stoste may not exceed fermentation tankage size 90%；
5) ferment three times：Sealed fermenting 10 days, fermentation temperature control less than 45 DEG C, inspect periodically daily temperature within the barrel with
Air-tight state；After fermentation expires three times, valve opening exhaust, filtering separates melt cinder three times, and stoste is transported to storage by closed conduit
In bucket；
6) stoste is filling：By the stoste in storage barrel in 100,000 grades of workshops it is filling, up to tea enzyme beverage finished product.
Embodiment 3：
Tea enzyme beverage, it includes following raw material by mass percentage：Green tea 25%, Siraitia grosvenorii 4%, passion fruit
3%th, leek 2%, brown sugar 5%, grape juice 6%, pure water 49%, plant lactobacillus 3%, saccharomycete 3%.The tea enzyme beverage
Lactic acid content ＞ 1g/L, soluble solid content ＞ 2%, polyphenol content ＞ 100mg/kg, content of caffeine ＞ 25mg/
kg。
1) fermentation tank is rinsed to antivirus repeatedly, and the time of killing virus is no less than 15min, is sealed after antivirus spare；
2) raw material prepares：In proportion above raw material weigh spare；Broken Siraitia grosvenorii, takes passion fruit pulp juice, fragrant-flowered garlic
Dish and tealeaves decontamination are cleaned spare；
3) one time fermentation：Above-mentioned raw materials in addition to plant lactobacillus are launched into the closed hair into the fermentation tank of dissipation
Ferment, stirred once every 7 days, and stirring, 4 times (totally 28 days) are closed afterwards to stand 12 days, and temperature control is below 45 DEG C during fermentation；
After one time fermentation expires, valve opening exhaust, is separated by filtration melt cinder, and stoste is entered in secondary fermentation tank by closed conduit, injection
Stoste may not exceed the 90% of fermentation tankage size；
4) secondary fermentation：Plant lactobacillus is put into secondary fermentation tank and carries out sealed fermenting, fermentation temperature is controlled 45
Below DEG C, fermentation time is 15 days, during which to inspect periodically the temperature in fermentation tank daily and whether be in air-tight state；It is secondary
After fermentation expires, valve opening exhaust, filters and melt cinder secondary separation, stoste is entered in fermentation tank three times by closed conduit, injection
Stoste may not exceed fermentation tankage size 90%；
5) ferment three times：Sealed fermenting 10 days, fermentation temperature control less than 45 DEG C, inspect periodically daily temperature within the barrel with
Air-tight state；After fermentation expires three times, valve opening exhaust, filtering separates melt cinder three times, and stoste is transported to storage by closed conduit
In bucket；
6) stoste is filling：By the stoste in storage barrel in 100,000 grades of workshops it is filling, up to tea enzyme beverage finished product.
Embodiment 4：
Tea enzyme beverage, it includes following raw material by mass percentage：Yellow tea 10%, Siraitia grosvenorii 2%, passion fruit
2%th, leek 3%, brown sugar 12%, grape juice 3%, pure water 66%, plant lactobacillus 2%, saccharomycete 2%.Tea enzyme beverage
Lactic acid content ＞ 1g/L, soluble solid content ＞ 2%, polyphenol content ＞ 100mg/kg, content of caffeine ＞ 25mg/
kg。
1) fermentation tank is rinsed to antivirus repeatedly, and the time of killing virus is no less than 15min, is sealed after antivirus spare；
2) raw material prepares：In proportion above raw material weigh spare；Broken Siraitia grosvenorii, takes passion fruit pulp juice, fragrant-flowered garlic
Dish and tealeaves decontamination are cleaned spare；
3) one time fermentation：Above-mentioned raw materials in addition to plant lactobacillus are launched into the closed hair into the fermentation tank of dissipation
Ferment, stirred once every 7 days, and stirring, 4 times (totally 28 days) are closed afterwards to stand 12 days, and temperature control is below 45 DEG C during fermentation；
After one time fermentation expires, valve opening exhaust, is separated by filtration melt cinder, and stoste is entered in secondary fermentation tank by closed conduit, injection
Stoste may not exceed the 90% of fermentation tankage size；
4) secondary fermentation：Plant lactobacillus is put into secondary fermentation tank and carries out sealed fermenting, fermentation temperature is controlled 45
Below DEG C, fermentation time is 15 days, during which to inspect periodically the temperature in fermentation tank daily and whether be in air-tight state；It is secondary
After fermentation expires, valve opening exhaust, filters and melt cinder secondary separation, stoste is entered in fermentation tank three times by closed conduit, injection
Stoste may not exceed fermentation tankage size 90%；
5) ferment three times：Sealed fermenting 10 days, fermentation temperature control less than 45 DEG C, inspect periodically daily temperature within the barrel with
Air-tight state；After fermentation expires three times, valve opening exhaust, filtering separates melt cinder three times, and stoste is transported to storage by closed conduit
In bucket；
6) stoste is filling：By the stoste in storage barrel in 100,000 grades of workshops it is filling, up to tea enzyme beverage finished product.
Compliance test result：
The tea enzyme beverage obtained by the embodiment of the present invention 1 is carried out according to national standard sensory testing and tea polyphenols, caffeine,
The project testings such as large intestine bacterium colony, the results are shown in Table 1.
1 tea enzyme beverage testing result of table
As shown in Table 1, tea enzyme beverage of the invention uses fermentation of the fruits and vegetables such as tealeaves and passion fruit, leek as ferment
Raw material simultaneously carries out scientific compatibility, and thus the content of tea enzyme beverage tea polyphenols and caffeine obtained by fermentation is high, at utmost protects
The beneficiating ingredient of tealeaves has been deposited, has reduced the waste of tealeaves, has also improved the mouthfeel of tea enzyme beverage, it is unique in taste, reduce tea
The irritation of ferment, containing largely beneficial to human body probiotics flora and its metabolin, tea enzyme beverage of the invention need not
Sterilize, farthest remain the activity of probiotics, full of nutrition without aflatoxins and nitrite, health is protected
Strong value is high.
The above embodiment is only the preferred embodiment of the present invention, it is impossible to the scope of protection of the invention is limited with this,
The change and replacement for any unsubstantiality that those skilled in the art is done on the basis of the present invention belong to institute of the present invention
Claimed scope.
Claims (7)
1. tea enzyme beverage, it is characterised in that：Including following raw material by mass percentage：Tealeaves 10~25%, Siraitia grosvenorii 1
~5%, passion fruit 1~5%, leek 1~5%, brown sugar 3~12%, grape juice 2~8%, pure water 50~80%, plant breast
Sour bacterium 1~8%, saccharomycete 1~8%.
2. tea enzyme beverage according to claim 1, it is characterised in that：Including following raw material by mass percentage：
It is tealeaves 10~20%, Siraitia grosvenorii 3~5%, passion fruit 3~5%, leek 2~4%, brown sugar 5~10%, grape juice 3~6%, pure
Water purification 60~70%, plant lactobacillus 2~5%, saccharomycete 2~5%.
3. tea enzyme beverage according to claim 1 or 2, it is characterised in that：The lactic acid content ＞ of the tea enzyme beverage
1g/L, soluble solid content ＞ 2%, polyphenol content ＞ 100mg/kg, content of caffeine ＞ 25mg/kg.
4. tea enzyme beverage according to claim 1 or 2, it is characterised in that：The tealeaves is dark brownish green or dry tea, it is dark brownish green with
The usage ratio of dry tea is 5:1.
5. tea enzyme beverage according to claim 4, it is characterised in that：The dry tea for black tea, green tea, yellow tea, white tea,
One kind in black tea, blue or green tea.
6. tea enzyme beverage according to claim 1 or 2, it is characterised in that：The tea enzyme beverage is 45 by raw material
Pass through one time fermentation, secondary fermentation at DEG C and ferment refined and obtain three times.
7. the preparation method of a plant tea enzyme beverage, it is characterised in that：Comprise the following steps：
1) raw material prepares：Tealeaves, Siraitia grosvenorii, passion fruit, leek, brown sugar, grape juice, pure water, plant breast are weighed by formula ratio
Sour bacterium, saccharomycete are spare；Broken Siraitia grosvenorii, takes passion fruit pulp juice, leek and tealeaves decontamination are cleaned spare；
2) one time fermentation：Raw material in addition to plant lactobacillus is launched into the sealed fermenting into the fermentation tank of dissipation, every 7 days
Stir once, closed after stirring four times to stand 12 days, temperature control is below 45 DEG C during fermentation；After one time fermentation expires, open
Valve exhaust, is separated by filtration melt cinder, and stoste is transported in secondary fermentation tank by closed conduit；
3) secondary fermentation：Into secondary fermentation tank add plant lactobacillus carry out sealed fermenting, fermentation temperature control 45 DEG C with
Under, fermentation time is 15 days, inspects periodically temperature within the barrel and air-tight state daily；After secondary fermentation expires, valve opening exhaust, filtering
Secondary separation melt cinder, stoste are transported in fermentation tank three times by closed conduit；
4) ferment three times：Sealed fermenting 10 days, fermentation temperature are controlled below 45 DEG C, inspect periodically temperature within the barrel and closed daily
State；After fermentation expires three times, valve opening exhaust, filtering separates melt cinder three times, and stoste is transported in storage barrel by closed conduit；
5) stoste is filling：By the stoste in storage barrel in 100,000 grades of workshops it is filling, up to tea enzyme beverage finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810019176.XA CN107950700A (en) | 2018-01-09 | 2018-01-09 | Tea enzyme beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810019176.XA CN107950700A (en) | 2018-01-09 | 2018-01-09 | Tea enzyme beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107950700A true CN107950700A (en) | 2018-04-24 |
Family
ID=61956223
Family Applications (1)
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108576537A (en) * | 2018-05-24 | 2018-09-28 | 安徽安亳食品有限公司 | A kind of production method of gumbo ferment |
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|---|---|---|---|---|
| CN102613329A (en) * | 2012-04-19 | 2012-08-01 | 深圳市中科海外科技有限公司 | Preparation method of raw tea enzyme |
| CN105919075A (en) * | 2016-04-21 | 2016-09-07 | 薄传好 | Active cell enzyme oral liquid |
| CN106261373A (en) * | 2016-08-12 | 2017-01-04 | 熊乾华 | Enzyme beverage and preparation method thereof |
| CN106880038A (en) * | 2017-02-21 | 2017-06-23 | 六安中达信息科技有限公司 | A kind of raw tea enzyme and preparation method thereof |
-
2018
- 2018-01-09 CN CN201810019176.XA patent/CN107950700A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613329A (en) * | 2012-04-19 | 2012-08-01 | 深圳市中科海外科技有限公司 | Preparation method of raw tea enzyme |
| CN105919075A (en) * | 2016-04-21 | 2016-09-07 | 薄传好 | Active cell enzyme oral liquid |
| CN106261373A (en) * | 2016-08-12 | 2017-01-04 | 熊乾华 | Enzyme beverage and preparation method thereof |
| CN106880038A (en) * | 2017-02-21 | 2017-06-23 | 六安中达信息科技有限公司 | A kind of raw tea enzyme and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108576537A (en) * | 2018-05-24 | 2018-09-28 | 安徽安亳食品有限公司 | A kind of production method of gumbo ferment |
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Application publication date: 20180424 |