CN108271981A - A kind of olive fruit vinegar beverage and preparation method thereof - Google Patents
A kind of olive fruit vinegar beverage and preparation method thereof Download PDFInfo
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- CN108271981A CN108271981A CN201810351101.1A CN201810351101A CN108271981A CN 108271981 A CN108271981 A CN 108271981A CN 201810351101 A CN201810351101 A CN 201810351101A CN 108271981 A CN108271981 A CN 108271981A
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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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/08—Addition of flavouring ingredients
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention provides a kind of olive fruit vinegar beverages and preparation method thereof, are made of following raw material：60~80 parts of fresh olive fruit, 5~10 parts of radix polygonati officinalis, 5~10 parts of honeysuckle, 5~10 parts of subprostrate sophora, 5~10 parts of Poria cocos, 10~15 parts of rock sugar, 10~15 parts of honey, 0.03~0.05 part of preservative.Olive fruit vinegar beverage provided by the invention integrates medicine perfume (or spice) and fruit vinegar perfume (or spice), sweet and sour taste, and unique flavor has and promotes the production of body fluid to quench thirst, clearing heat and detoxicating, antiviral, anti-inflammatory, reducing pharyngeal swelling effect.
Description
Technical field
The present invention relates to a kind of beverages, and in particular to a kind of olive fruit vinegar beverage and preparation method thereof.
Background technology
With economic growth, quality of life is continuously improved, and the enhancing of health care consciousness, people increasingly focus on food drink
The health and functionality of material, the various vinegar beverage market demands increasingly have increasing.
Fruit vinegar is to have both seasoning and drink as what raw material produced using fruit or Fruit quality leftover bits and pieces using modern fermentation technique
The novel foodstuff for expecting function, typically contains ten kinds or more organic acids and a variety of amino acid of needed by human body, can boost metabolism, and adjusts
Save acid-base balance, dispelling fatigue.
Invention content
The purpose of the present invention is to provide a kind of olive fruit vinegar beverages and preparation method thereof.
A kind of olive fruit vinegar beverage, is made of following raw material：60~80 parts of fresh olive fruit, 5~10 parts of radix polygonati officinalis, honeysuckle 5
~10 parts, 5~10 parts of subprostrate sophora, 5~10 parts of Poria cocos, 10~15 parts of rock sugar, 10~15 parts of honey, preservative 0.03~0.05
Part.
Further, a kind of olive fruit vinegar beverage, is made of following raw material：60 parts of fresh olive fruit, 5 parts of radix polygonati officinalis, gold
5 parts of honeysuckle flower, 5 parts of subprostrate sophora, 5 parts of Poria cocos, 10 parts of rock sugar, 10 parts of honey, 0.03 part of preservative.
Further, a kind of olive fruit vinegar beverage, is made of following raw material：70 parts of fresh olive fruit, 8 parts of radix polygonati officinalis,
8 parts of honeysuckle, 8 parts of subprostrate sophora, 8 parts of Poria cocos, 12 parts of rock sugar, 12 parts of honey, 0.04 part of preservative.
Further, a kind of olive fruit vinegar beverage, is made of following raw material：80 parts of fresh olive fruit, 10 parts of radix polygonati officinalis,
10 parts of honeysuckle, 10 parts of subprostrate sophora, 10 parts of Poria cocos, 15 parts of rock sugar, 15 parts of honey, 0.05 part of preservative.
Preparation method includes the following steps：
S10, it takes fresh olive fruit to be rinsed well with circulating water, is enucleated, mashing, it is 0.03~0.05% that mass fraction, which is then added,
Pectase, at 45~50 DEG C, digest 2.5 hours；Again through 80 DEG C, with 60~200 mesh nylon after digesting within 10~15 minutes
Filter-cloth filtering obtains olive fruit juice；
S13, sugared part adjustment：It is 20~30 ° of Bx, heating that olive fruit juice pH, which is adjusted to 3.0~5.0 addition rock sugar sugar additions,
To 80~90 DEG C of 5~15min of sterilization, cooling, obtained sterilizing olive fruit juice；
S14, alcoholic fermentation：It is shifted after the grape wine active dry yeast that mass fraction is 0.05% is added in the olive fruit juice that sterilizes
Into sealed fermenting tank, yeast fermentation is carried out under the conditions of temperature is 25~30 DEG C, waits for that alcohol content reaches 7~8% in zymotic fluid
(v/v) stop alcoholic fermentation when, alcohol fermented beer is made；
S15, acetic fermentation：Alcohol fermented beer is poured into apparatus for acetic acid fermentation tank, then acetobacter kind is accessed by 10% inoculum concentration
Sub- liquid is passed through aseptic compressed air ventilating fermentation, measures a total acid content within every 12 hours, and acidity no longer changes, and stops
Olive fruit vinegar is made in acetic fermentation, filtering；
S16, ageing：Olive fruit vinegar is entered into altar, aerobic sealing 3~6 months, filtering obtains ageing olive fruit vinegar；
S17, radix polygonati officinalis, honeysuckle, subprostrate sophora, Poria cocos are mixed, its 4~8 times clear water is added and impregnates 2~3 hours, then heats
It is extracted 1 hour to 100~120 DEG C, filtering, filter residue adds its 2 times clear water and is heated to 100~120 DEG C of 40~50 points of extractions
Secondary filtrate is made in clock, filtering, and by secondary filtrate and simultaneously, herb liquid is made；
S18, ageing olive fruit vinegar and herb liquid are mixed, rock sugar, honey, preservative is added and carries out homogeneous operation, then uses silicon
Diatomaceous earth filter filters, and sterilization treatment 15 seconds or more, is then cooled to rapidly 90~92 DEG C of progress at a temperature of 113~115 DEG C
Hot filling, then bottle inversion, spraying cooling, air-dry after pack up to olive fruit vinegar beverage.
The preservative is potassium sorbate.
The effect of each raw material in the present invention：
Fresh olive fruit：It is mild-natured, acid micro-puckery sweet in flavor；Enter lung, stomach.Cure mainly abscess of throat, polydipsia, cough is spitted blood, bacillary dysentery, epilepsy and
The illnesss such as food poisoning.Every 83.1 grams of 100 grams of olive moisture contents, 1.2 grams of protein, fat l.09 gram, 12 grams of carbohydrate,
204 milligrams of calcium, 46 milligrams of phosphorus, 1.4 milligrams of iron, 0.8 milligram of ash content, 4 grams of crude fibre, 130 microgram of carrotene, thiamine 0.01
Milligram, 0.07 milligram of riboflavin, 0.4 milligram of niacin .24 milligrams of vitamin e1,169 milligrams of potassium, 2.1 milligrams of sodium, 13 milli of magnesium
Gram, 0.16 milligram of manganese, 0.08 milligram of zinc, 0.04 milligram of copper, 0.3 microgram of selenium, additionally containing volatile oil, amyrin, dimension life
Plain C, tannic acid etc., wherein calcium, potassium content are very rich, and Vitamin C content is also above apple.
Radix Glycyrrhizae：Invigorate the spleen and benefit qi, moisten the lung and relieve the cough, purging intense heat and detonicating, relieving spasm to stop pain, various effects such as coordinating the drug actions of a prescription.It is modern
Medical research shows that Radix Glycyrrhizae has effects that antiviral, anti-inflammatory, liver protection, can be used for treat spleen deficiency, cough and asthma, abscess of throat,
Ulcerative carbuncle pyogenic infections etc..
Radix polygonati officinalis：With nourishing yin to moisten dryness, the effect of promoting the production of body fluid to quench thirst.It is usually used in lung stomach-Yin to hinder, cough caused by dryness-heat, dry throat and mouth is interior
Heat is quenched one's thirst.
Honeysuckle：It is clearing heat and detoxicating, cure mainly warm disease heating, toxic-heat and blood stasis, ulcer serious case of furuncle etc..Modern study proves that honeysuckle
Containing pharmacological components such as chlorogenic acid, cyanidenon glycosides, to various pathogens such as hemolytic streptococcus, Staphylococcus aureus and
Infection of the upper respiratory tract Causative virus etc. has stronger restraint, in addition can also strengthen immunity, Robust speaker feature, protect liver, it is antitumor, disappear
Scorching, antipyretic, hemostasis（Blood coagulation）, inhibit intestinal absorption cholesterol etc., clinical application is very extensive, can be used with other medicines compatibility
Illness is planted in treatment respiratory tract infection, bacillary dysentery, acute urinary, hypertension etc. more than 40.
Subprostrate sophora：It is clearing heat and detoxicating, reducing pharyngeal swelling.It cures mainly：It is attacked in heat toxin, abscess of throat.
Poria cocos：Property slightly sweet flavor it is flat, enter the heart, lung, the spleen channel.With eliminating dampness and diuresis, the effect of strengthening the spleen and stomach, antitoxic heart-soothing and sedative.
Olive fruit vinegar beverage provided by the invention, integrates medicine perfume (or spice) and fruit vinegar perfume (or spice), sweet and sour taste, and unique flavor has
It promotes the production of body fluid to quench thirst, clearing heat and detoxicating, antiviral, anti-inflammatory, reducing pharyngeal swelling effect.
Specific implementation mode
Embodiment 1
A kind of olive fruit vinegar beverage, is made of following raw material：60 parts of fresh olive fruit, 5 parts of radix polygonati officinalis, 5 parts of honeysuckle, 5 parts of subprostrate sophora,
5 parts of Poria cocos, 10 parts of rock sugar, 10 parts of honey, 0.05 part of preservative.
Preparation method includes the following steps：
S10, it takes fresh olive fruit to be rinsed well with circulating water, is enucleated, then the pectin that mass fraction is 0.03% is added in mashing
Enzyme digests 2.5 hours at 45 DEG C；Again through 80 DEG C, is filtered with 60 mesh nylon filtering cloths after digesting within 10 minutes, obtain olive fruit
Juice；
S13, sugared part adjustment：It is 20 ° of Bx that olive fruit juice pH, which is adjusted to 3.0 addition rock sugar sugar additions, is heated to 80 DEG C and kills
Bacterium 5min, it is cooling, sterilizing olive fruit juice is made；
S14, alcoholic fermentation：It is shifted after the grape wine active dry yeast that mass fraction is 0.05% is added in the olive fruit juice that sterilizes
Into sealed fermenting tank, yeast fermentation is carried out under the conditions of temperature is 25 DEG C, waits for that alcohol content reaches 7% (v/v) in zymotic fluid
When stop alcoholic fermentation, be made alcohol fermented beer；
S15, acetic fermentation：Alcohol fermented beer is poured into apparatus for acetic acid fermentation tank, then acetobacter kind is accessed by 10% inoculum concentration
Sub- liquid is passed through aseptic compressed air ventilating fermentation, measures a total acid content within every 12 hours, and acidity no longer changes, and stops
Olive fruit vinegar is made in acetic fermentation, filtering；
S16, ageing：Olive fruit vinegar is entered into altar, aerobic sealing 3 months, filtering obtains ageing olive fruit vinegar；
S17, radix polygonati officinalis, honeysuckle, subprostrate sophora, Poria cocos are mixed, its 4 times clear water is added and impregnates 2 hours, is then heated to 100
DEG C extraction 1 hour, filtering, filter residue add its 2 times clear water be heated to 100 DEG C extract 40 minutes, filtering, be made secondary filter
Liquid merges secondary filtrate, and herb liquid is made；
S18, ageing olive fruit vinegar and herb liquid are mixed, rock sugar, honey, preservative is added and carries out homogeneous operation, then uses silicon
Diatomaceous earth filter filters, sterilization treatment 15 seconds or more at a temperature of 113 DEG C, is then cooled to 90 DEG C of progress hot fillings rapidly, then
Bottle inversion, spraying cooling are packed after air-drying up to olive fruit vinegar beverage.
The preservative is potassium sorbate.
Embodiment 2
A kind of olive fruit vinegar beverage, is made of following raw material：70 parts of fresh olive fruit, 8 parts of radix polygonati officinalis, 8 parts of honeysuckle, 8 parts of subprostrate sophora,
8 parts of Poria cocos, 12 parts of rock sugar, 12 parts of honey, 0.04 part of preservative.
Preparation method includes the following steps：
S10, it takes fresh olive fruit to be rinsed well with circulating water, is enucleated, then the pectin that mass fraction is 0.04% is added in mashing
Enzyme digests 2.5 hours at 48 DEG C；Again through 80 DEG C, is filtered with 100 mesh nylon filtering cloths after digesting within 12 minutes, obtain olive fruit
Juice；
S13, sugared part adjustment：It is 25 ° of Bx that olive fruit juice pH, which is adjusted to 4.0 addition rock sugar sugar additions, is heated to 85 DEG C and kills
Bacterium 10min, it is cooling, sterilizing olive fruit juice is made；
S14, alcoholic fermentation：It is shifted after the grape wine active dry yeast that mass fraction is 0.05% is added in the olive fruit juice that sterilizes
Into sealed fermenting tank, yeast fermentation is carried out under the conditions of temperature is 28 DEG C, waits for that alcohol content reaches 8% (v/v) in zymotic fluid
When stop alcoholic fermentation, be made alcohol fermented beer；
S15, acetic fermentation：Alcohol fermented beer is poured into apparatus for acetic acid fermentation tank, then acetobacter kind is accessed by 10% inoculum concentration
Sub- liquid is passed through aseptic compressed air ventilating fermentation, measures a total acid content within every 12 hours, and acidity no longer changes, and stops
Olive fruit vinegar is made in acetic fermentation, filtering；
S16, ageing：Olive fruit vinegar is entered into altar, aerobic sealing 4 months, filtering obtains ageing olive fruit vinegar；
S17, radix polygonati officinalis, honeysuckle, subprostrate sophora, Poria cocos are mixed, its 6 times clear water is added and impregnates 2 hours, is then heated to 110
DEG C extraction 1 hour, filtering, filter residue add its 2 times clear water be heated to 110 DEG C extract 45 minutes, filtering, be made secondary filter
Herb liquid is made by secondary filtrate and simultaneously in liquid；
S18, ageing olive fruit vinegar and herb liquid are mixed, rock sugar, honey, preservative is added and carries out homogeneous operation, then uses silicon
Diatomaceous earth filter filters, sterilization treatment 15 seconds or more at a temperature of 114 DEG C, is then cooled to 91 DEG C of progress hot fillings rapidly, then
Bottle inversion, spraying cooling are packed after air-drying up to olive fruit vinegar beverage.
The preservative is potassium sorbate.
Embodiment 3
A kind of olive fruit vinegar beverage, is made of following raw material：80 parts of fresh olive fruit, 10 parts of radix polygonati officinalis, 10 parts of honeysuckle, subprostrate sophora 10
Part, 10 parts of Poria cocos, 15 parts of rock sugar, 15 parts of honey, 0.05 part of preservative.
Preparation method includes the following steps：
S10, it takes fresh olive fruit to be rinsed well with circulating water, is enucleated, then the pectin that mass fraction is 0.05% is added in mashing
Enzyme digests 2.5 hours at 50 DEG C；Again through 80 DEG C, is filtered with 200 mesh nylon filtering cloths after digesting within 15 minutes, obtain olive
Fruit juice；
S13, sugared part adjustment：It is 30 ° of Bx that olive fruit juice pH, which is adjusted to 5.0 addition rock sugar sugar additions, is heated to 90 DEG C and kills
Bacterium 15min, it is cooling, sterilizing olive fruit juice is made；
S14, alcoholic fermentation：It is shifted after the grape wine active dry yeast that mass fraction is 0.05% is added in the olive fruit juice that sterilizes
Into sealed fermenting tank, yeast fermentation is carried out under the conditions of temperature is 30 DEG C, waits for that alcohol content reaches 8% (v/v) in zymotic fluid
When stop alcoholic fermentation, be made alcohol fermented beer；
S15, acetic fermentation：Alcohol fermented beer is poured into apparatus for acetic acid fermentation tank, then acetobacter kind is accessed by 10% inoculum concentration
Sub- liquid is passed through aseptic compressed air ventilating fermentation, measures a total acid content within every 12 hours, and acidity no longer changes, and stops
Olive fruit vinegar is made in acetic fermentation, filtering；
S16, ageing：Olive fruit vinegar is entered into altar, aerobic sealing 6 months, filtering obtains ageing olive fruit vinegar；
S17, radix polygonati officinalis, honeysuckle, subprostrate sophora, Poria cocos are mixed, its 8 times clear water is added and impregnates 3 hours, is then heated to 120
DEG C extraction 1 hour, filtering, filter residue add its 2 times clear water be heated to 120 DEG C extract 50 minutes, filtering, be made secondary filter
Herb liquid is made by secondary filtrate and simultaneously in liquid；
S18, ageing olive fruit vinegar and herb liquid are mixed, rock sugar, honey, preservative is added and carries out homogeneous operation, then uses silicon
Diatomaceous earth filter filters, sterilization treatment 15 seconds or more at a temperature of 115 DEG C, is then cooled to 92 DEG C of progress hot fillings rapidly, then
Bottle inversion, spraying cooling are packed after air-drying up to olive fruit vinegar beverage.
The preservative is potassium sorbate.
Claims (6)
1. a kind of olive fruit vinegar beverage, which is characterized in that be made of following raw material：60~80 parts of fresh olive fruit, radix polygonati officinalis 5~10
Part, 5~10 parts of honeysuckle, 5~10 parts of subprostrate sophora, 5~10 parts of Poria cocos, 10~15 parts of rock sugar, 10~15 parts of honey, preservative
0.03~0.05 part.
2. a kind of olive fruit vinegar beverage according to claim 1, which is characterized in that be made of following raw material：Fresh olive fruit 60
Part, 5 parts of radix polygonati officinalis, 5 parts of honeysuckle, 5 parts of subprostrate sophora, 5 parts of Poria cocos, 10 parts of rock sugar, 10 parts of honey, 0.03 part of preservative.
3. a kind of olive fruit vinegar beverage according to claim 1, which is characterized in that be made of following raw material：Fresh olive fruit 70
Part, 8 parts of radix polygonati officinalis, 8 parts of honeysuckle, 8 parts of subprostrate sophora, 8 parts of Poria cocos, 12 parts of rock sugar, 12 parts of honey, 0.04 part of preservative.
4. a kind of olive fruit vinegar beverage according to claim 1, which is characterized in that be made of following raw material：Fresh olive fruit 80
Part, 10 parts of radix polygonati officinalis, 10 parts of honeysuckle, 10 parts of subprostrate sophora, 10 parts of Poria cocos, 15 parts of rock sugar, 15 parts of honey, 0.05 part of preservative.
5. according to a kind of one of Claims 1 to 4 olive fruit vinegar beverage, it is characterised in that：Preparation method includes following
Step：
S10, it takes fresh olive fruit to be rinsed well with circulating water, is enucleated, mashing, it is 0.03~0.05% that mass fraction, which is then added,
Pectase, at 45~50 DEG C, digest 2.5 hours；Again through 80 DEG C, with 60~200 mesh nylon after digesting within 10~15 minutes
Filter-cloth filtering obtains olive fruit juice；
S13, sugared part adjustment：It is 20~30 ° of Bx, heating that olive fruit juice pH, which is adjusted to 3.0~5.0 addition rock sugar sugar additions,
To 80~90 DEG C of 5~15min of sterilization, cooling, obtained sterilizing olive fruit juice；
S14, alcoholic fermentation：It is shifted after the grape wine active dry yeast that mass fraction is 0.05% is added in the olive fruit juice that sterilizes
Into sealed fermenting tank, yeast fermentation is carried out under the conditions of temperature is 25~30 DEG C, waits for that alcohol content reaches 7~8% in zymotic fluid
(v/v) stop alcoholic fermentation when, alcohol fermented beer is made；
S15, acetic fermentation：Alcohol fermented beer is poured into apparatus for acetic acid fermentation tank, then acetobacter kind is accessed by 10% inoculum concentration
Sub- liquid is passed through aseptic compressed air ventilating fermentation, measures a total acid content within every 12 hours, and acidity no longer changes, and stops
Olive fruit vinegar is made in acetic fermentation, filtering；
S16, ageing：Olive fruit vinegar is entered into altar, aerobic sealing 3~6 months, filtering obtains ageing olive fruit vinegar；
S17, radix polygonati officinalis, honeysuckle, subprostrate sophora, Poria cocos are mixed, its 4~8 times clear water is added and impregnates 2~3 hours, then heats
It is extracted 1 hour to 100~120 DEG C, filtering, filter residue adds its 2 times clear water and is heated to 100~120 DEG C of 40~50 points of extractions
Secondary filtrate is made in clock, filtering, and by secondary filtrate and simultaneously, herb liquid is made；
S18, ageing olive fruit vinegar and herb liquid are mixed, rock sugar, honey, preservative is added and carries out homogeneous operation, then uses silicon
Diatomaceous earth filter filters, and sterilization treatment 15 seconds or more, is then cooled to rapidly 90~92 DEG C of progress at a temperature of 113~115 DEG C
Hot filling, then bottle inversion, spraying cooling, air-dry after pack up to olive fruit vinegar beverage.
6. a kind of olive fruit vinegar beverage according to claim 1, which is characterized in that the preservative is potassium sorbate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810351101.1A CN108271981A (en) | 2018-04-19 | 2018-04-19 | A kind of olive fruit vinegar beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810351101.1A CN108271981A (en) | 2018-04-19 | 2018-04-19 | A kind of olive fruit vinegar beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN108271981A true CN108271981A (en) | 2018-07-13 |
Family
ID=62811691
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201810351101.1A Pending CN108271981A (en) | 2018-04-19 | 2018-04-19 | A kind of olive fruit vinegar beverage and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112680312A (en) * | 2021-01-14 | 2021-04-20 | 云浮市德才创新农业科技有限公司 | Fermented olive fruit vinegar and production method thereof |
-
2018
- 2018-04-19 CN CN201810351101.1A patent/CN108271981A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112680312A (en) * | 2021-01-14 | 2021-04-20 | 云浮市德才创新农业科技有限公司 | Fermented olive fruit vinegar and production method thereof |
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Application publication date: 20180713 |
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