CN109315777A - A kind of lemon ferment and preparation method thereof - Google Patents
A kind of lemon ferment and preparation method thereof Download PDFInfo
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- CN109315777A CN109315777A CN201811462060.XA CN201811462060A CN109315777A CN 109315777 A CN109315777 A CN 109315777A CN 201811462060 A CN201811462060 A CN 201811462060A CN 109315777 A CN109315777 A CN 109315777A
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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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Abstract
A kind of lemon ferment and preparation method thereof, it is related to food processing technology field.It is made of the raw material of following parts by weight: lemon fermented liquid, fruits and vegetables fermentation liquid, oligoisomaltose, honey.The invention has the following beneficial effects: not adding any preservative, safe and healthy, can promote the production of body fluid relieving summer-heat, and appetizing is amusing, prevent cardiovascular disease, it with antibacterial anti-inflammatory, the multiple efficacies such as enhances human immunity, promotes the metabolism of skin, delay senescence and inhibit pigementation, strengthen memory, improve osteoporosis, there is cosmetic result, it can be with Vitamin C disease；And excellent taste, it is suitble to drink.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of lemon ferment and preparation method thereof.
Background technique
Lemon (scientific name: Citrus limon (L.) Burm.f.), Rutaceae citrus plant, lemon are also known as lemon fruit, foreign lemon
Female fruit of lemon, benefit etc..Dungarunga, branch pierce or are bordering on less stingless, tender leaf and the dark violet red of bud, and blade ground paper matter is oval or oval
Shape.Single flower axillary or few flowers are raw.Fruit ellipse or oval, pericarp is thick, usual coarse, lemon yellow, fruit juice acid to very sour, kind
Son is small, oval, end point；Kind of skin is smooth, cotyledon milky, usual list or has polyembryony concurrently.The month at florescence 4-5, the fruiting period 9-11 month.
Lemon produces drought, originates in Southeast Asia, and the main place of production is the U.S., Italy, Spain and Greece.Lemon
Because its taste is extremely sour, liver void pregnant woman is most fond of, therefore claims the female fruit of benefit or beneficial mothers and sons.Citric acid rich in lemon, therefore praised
For " citric acid warehouse ".Its fruit juice fleshiness is crisp, there is strong aroma.Because of the special acid of taste, therefore first-class tune can only be used as
Taste substance is used to modulation beverage dish, cosmetics and drug in addition, lemon is rich in vitamin C, energy preventing phlegm from forming and stopping coughing, stomach invigorating of promoting the production of body fluid.With
In bronchitis, pertussis, loss of appetite, hypovitaminosis, the symptoms such as heatstroke polydipsia, it is the jinx of " scurvy ".
Ferment is also known as " enzyme ", is a kind of biocatalyst, and it is dimension that ferment, which is present in all animals and plants, in microbial body,
Hold the indispensable important substance of body normal function.The intracorporal various biochemical reactions of people must all be made by the catalysis of enzyme
With, be just able to maintain the physiological functions such as normal metabolism, autoimmunity, repair tissue, through science authenticate, ferment have anti-inflammatory
The effects of antibacterial, active cell, improvement constitution, beautifying face and moistering lotion.
Fresh lemon is not easy to store, and the shelf-life is short, and deep processing is carried out to it and greatly improves raw material added value, develop not
Meet different consumer demands with lemon deep processed product, is the only way of lemon industry development.Citron fruit juice is abundant,
The smell of fruits is very sweet, and nutritive value with higher and healthcare function, is the very good material for making ferment.Ferment not only has human body
Important role, also play an important role in daily life.
In recent years, people have done numerous studies to lemon from pharmacological action and clinical application, have had already appeared adopt on the market
Biscuit, bread, drink for being made into lemon etc. still do not have unified production method and product standard also so far.
The preparation method of lemon ferment excessively falls behind at present, and the mouthfeel for the lemon ferment made is bad, manufacturing process
The beneficial element of lemon can be caused to be lost, manufacturing process is not safe enough, and the ferment made is not hygienic enough.
Summary of the invention
In view of the defects and deficiencies of the prior art, the present invention intends to provide a kind of lemon ferment and its preparation sides
Method does not add any preservative, safe and healthy, and can promote the production of body fluid relieving summer-heat, and appetizing is amusing, and prevents cardiovascular disease, has antibacterial
Anti-inflammatory such as enhances human immunity at the multiple efficacies, promotes the metabolism of skin, delays senescence and inhibits pigementation, strengthens
Memory improves osteoporosis, has cosmetic result, can be with Vitamin C disease；And excellent taste, it is suitble to drink.
To achieve the above object, the present invention is using following technical scheme: a kind of lemon ferment, which is characterized in that it by
The raw material of following parts by weight form: lemon fermented liquid 70-75 parts, 15-20 parts of fruits and vegetables fermentation liquid, oligoisomaltose 15-
20 parts, 12-15 parts of honey.
A kind of preparation method of lemon ferment, which is characterized in that it is comprised the steps of:
Step 1: preparing lemon fermented liquid；By it is fresh it is lemon fermented be prepared into qualified enough lemon fermented liquid, save
It is spare；
Step 2: preparing fruits and vegetables fermentation liquid；The fermentation of corresponding fruits and vegetables is prepared into qualified enough fruits and vegetables fermentation liquids, is saved
It is spare；
Step 3: preparing other raw material；Get out a certain amount of oligoisomaltose and honey；
Step 4: pasteurization；Lemon fermented liquid and fruits and vegetables fermentation liquid are placed in the fermenter, pasteurization is carried out,
2-5 minutes at 78-85 DEG C；
Step 5: filling stirs；Into the lemon fermented liquid and fruits and vegetables fermentation liquid after sterilizing add oligoisomaltose and
Honey, the uniform stirring in addition, mixing speed 100-120r/min；
Step 6: inoculum fermented；After completion of stirring, 46 DEG C are allowed to cool to hereinafter, lactic acid bacteria is accessed, in temperature environment
It ferments under the conditions of 37.2 DEG C of constant temperature, fermentation liquid is input to reaction column by pump while fermentation, is returned after reaction column
To fermentor, circulation is formed, reaction column is consistent by interlayer temperature control, temperature with fermentation temperature, filled with solid in reaction column
Surely change saccharomycete, fermentation time is maintained at 80-120 days；
Step 7: filtering clarification；Stop fermentation, is clarified by centrifugal filtration；
Step 8: pasteurization；Pasteurization is carried out again, in the environment of 85-90 DEG C, is sterilized 3-6 minutes；
Step 9: detection is filling；Quality testing is carried out after sterilizing to it, qualified carry out is filling to get a kind of lemon
Ferment.
The manufacture craft of the fruits and vegetables fermentation liquid comprises the steps of:
Step 1: being eluted with water, peeled and cored after weighing mutually a certain amount of corresponding fruits and vegetables, pretreated fruits and vegetables are obtained；
Step 2: fruits and vegetables, brown sugar and pure water are added in fermentor under room temperature sufficiently dissolution dipping 240- in proportion
300 minutes, obtain dip compound；
Step 3: dip compound is put into fermentor, successively white wine and 9 ° of rice vinegars, uniform in addition in proportion
Stirring, mixing speed 80-100r/min obtain raw mixture；
It ferments Step 4: being accessed in fermentor raw mixture with yeast powder, the sealing of fermentor gauze, 40-
45 DEG C are kept in dark place, and mark information, and periodically opening is deflated, and obtain fermenting mixture；
Step 5: the fermentation day that fermentor is added in fermenting mixture is started, stand and save 15-20 days, taking-up was centrifuged
Filter clarification, obtains fermentation liquid；
Step 6: fermentation liquid is carried out pasteurization, temperature is at 80-85 DEG C, time 3-6 minute；
Step 7: carrying out quality testing, qualified is both lemon fermented liquid.
The lemon fermented liquid is comprised the steps of: as technique
Step 1: choosing lemon；Fresh Lemon is taken, the lemon of selection is cleaned up, is taken out stains, rejects worm-eaten；
Step 2: cleaning filtering；It will squeeze the juice after cleaned lemon peeled and cored, removed wherein by centrifugal filtration
Solid particle, obtain lemon juice；
Step 3: seasoning；Oligoisomaltose and honey are added in lemon juice, its solid content is made to reach 10-
12%, it is added into fermentor；
Step 4: pasteurization；Pasteurization is carried out to the lemon juice in fermentor, temperature is in 78-80 DEG C of time 3-5
Minute；
Step 5: inoculum fermented；After pasteurization, 50 DEG C are allowed to cool to hereinafter, in access lactic acid bacteria, in temperature
It ferments at 36.6 DEG C of Environmental Incubator, fermentation liquid is input to reaction column by pump while fermentation, is returned after reaction column
To fermentor, circulation is formed, reaction column is consistent by interlayer temperature control, temperature with fermentation temperature, filled with solid in reaction column
Surely change saccharomycete；
Step 6: filtering clarification；Stop fermentation when fermentation is down to 3.1-4.6 to pH, releases fermentation liquid, filtering clarification；
Step 7: pasteurization；Pasteurization is carried out to filtered fermentation liquid, temperature is in 85-90 DEG C of time 2-5 point
Clock；
Step 8: quality testing；Quality testing is carried out to the fermentation liquid after sterilizing, qualified is lemon fermented liquid.
The fruits and vegetables fermentation liquid is by one or both of following dragon fruit, pyrus nivalis, carrot, apple, fructus lycii, grape
The above mixed fermentation forms.
It is safe and healthy after adopting the above technical scheme, the invention has the following beneficial effects: do not add any preservative, it can be with
Promote the production of body fluid relieving summer-heat, and appetizing is amusing, and prevents cardiovascular disease, has antibacterial anti-inflammatory, the multiple efficacies such as enhances human immunity, promotes flesh
The metabolism of skin delays senescence and inhibits pigementation, strengthens memory, improve osteoporosis, have cosmetic result, can be with
Vitamin C disease；And excellent taste, it is suitble to drink.
Specific embodiment
Embodiment 1
Present embodiment the technical solution adopted is that: a kind of lemon ferment, which is characterized in that it is by following parts by weight
Several raw material composition: 70 parts of lemon fermented liquid, 15 parts of fruits and vegetables fermentation liquid, 15 parts of oligoisomaltose, 12 parts of honey.
A kind of preparation method of lemon ferment, which is characterized in that it is comprised the steps of:
Step 1: preparing lemon fermented liquid；By it is fresh it is lemon fermented be prepared into qualified enough lemon fermented liquid, save
It is spare；
Step 2: preparing fruits and vegetables fermentation liquid；The fermentation of corresponding fruits and vegetables is prepared into qualified enough fruits and vegetables fermentation liquids, is saved
It is spare；
Step 3: preparing other raw material；Get out a certain amount of oligoisomaltose and honey；
Step 4: pasteurization；Lemon fermented liquid and fruits and vegetables fermentation liquid are placed in the fermenter, pasteurization is carried out,
2-5 minutes at 78-85 DEG C；
Step 5: filling stirs；Into the lemon fermented liquid and fruits and vegetables fermentation liquid after sterilizing add oligoisomaltose and
Honey, the uniform stirring in addition, mixing speed 100-120r/min；
Step 6: inoculum fermented；After completion of stirring, 46 DEG C are allowed to cool to hereinafter, lactic acid bacteria is accessed, in temperature environment
It ferments under the conditions of 37.2 DEG C of constant temperature, fermentation liquid is input to reaction column by pump while fermentation, is returned after reaction column
To fermentor, circulation is formed, reaction column is consistent by interlayer temperature control, temperature with fermentation temperature, filled with solid in reaction column
Surely change saccharomycete, fermentation time is maintained at 80-120 days；
Step 7: filtering clarification；Stop fermentation, is clarified by centrifugal filtration；
Step 8: pasteurization；Pasteurization is carried out again, in the environment of 85-90 DEG C, is sterilized 3-6 minutes；
Step 9: detection is filling；Quality testing is carried out after sterilizing to it, qualified carry out is filling to get a kind of lemon
Ferment.
The manufacture craft of the fruits and vegetables fermentation liquid comprises the steps of:
Step 1: being eluted with water, peeled and cored after weighing mutually a certain amount of corresponding fruits and vegetables, pretreated fruits and vegetables are obtained；
Step 2: fruits and vegetables, brown sugar and pure water are added in fermentor under room temperature sufficiently dissolution dipping 240- in proportion
300 minutes, obtain dip compound；
Step 3: dip compound is put into fermentor, successively white wine and 9 ° of rice vinegars, uniform in addition in proportion
Stirring, mixing speed 80-100r/min obtain raw mixture；
It ferments Step 4: being accessed in fermentor raw mixture with yeast powder, the sealing of fermentor gauze, 40-
45 DEG C are kept in dark place, and mark information, and periodically opening is deflated, and obtain fermenting mixture；
Step 5: the fermentation day that fermentor is added in fermenting mixture is started, stand and save 15-20 days, taking-up was centrifuged
Filter clarification, obtains fermentation liquid；
Step 6: fermentation liquid is carried out pasteurization, temperature is at 80-85 DEG C, time 3-6 minute；
Step 7: carrying out quality testing, qualified is both lemon fermented liquid.
The lemon fermented liquid is comprised the steps of: as technique
Step 1: choosing lemon；Fresh Lemon is taken, the lemon of selection is cleaned up, is taken out stains, rejects worm-eaten；
Step 2: cleaning filtering；It will squeeze the juice after cleaned lemon peeled and cored, removed wherein by centrifugal filtration
Solid particle, obtain lemon juice；
Step 3: seasoning；Oligoisomaltose and honey are added in lemon juice, its solid content is made to reach 10-
12%, it is added into fermentor；
Step 4: pasteurization；Pasteurization is carried out to the lemon juice in fermentor, temperature is in 78-80 DEG C of time 3-5
Minute；
Step 5: inoculum fermented；After pasteurization, 50 DEG C are allowed to cool to hereinafter, in access lactic acid bacteria, in temperature
It ferments at 36.6 DEG C of Environmental Incubator, fermentation liquid is input to reaction column by pump while fermentation, is returned after reaction column
To fermentor, circulation is formed, reaction column is consistent by interlayer temperature control, temperature with fermentation temperature, filled with solid in reaction column
Surely change saccharomycete；
Step 6: filtering clarification；Stop fermentation when fermentation is down to 3.1-4.6 to pH, releases fermentation liquid, filtering clarification；
Step 7: pasteurization；Pasteurization is carried out to filtered fermentation liquid, temperature is in 85-90 DEG C of time 2-5 point
Clock；
Step 8: quality testing；Quality testing is carried out to the fermentation liquid after sterilizing, qualified is lemon fermented liquid.
The fruits and vegetables fermentation liquid is by one or both of following dragon fruit, pyrus nivalis, carrot, apple, fructus lycii, grape
The above mixed fermentation forms.
Embodiment 2
The present embodiment and embodiment 1 the difference lies in that a kind of lemon ferment, it by following parts by weight raw material group
At: 75 parts of lemon fermented liquid, 20 parts of fruits and vegetables fermentation liquid, 20 parts of oligoisomaltose, 15 parts of honey.Other raw material compositions, preparation
Technique is same as Example 1.
Embodiment 3
The present embodiment and embodiment 1 the difference lies in that a kind of lemon ferment, it by following parts by weight raw material group
At: 73 parts of lemon fermented liquid, 18 parts of fruits and vegetables fermentation liquid, 18 parts of oligoisomaltose, 13 parts of honey.Other raw material compositions, preparation
Technique is same as Example 1.
It is safe and healthy after adopting the above technical scheme, the invention has the following beneficial effects: do not add any preservative, it can be with
Promote the production of body fluid relieving summer-heat, and appetizing is amusing, and prevents cardiovascular disease, has antibacterial anti-inflammatory, the multiple efficacies such as enhances human immunity, promotes flesh
The metabolism of skin delays senescence and inhibits pigementation, strengthens memory, improve osteoporosis, have cosmetic result, can be with
Vitamin C disease；And excellent taste, it is suitble to drink.
The above is only used to illustrate the technical scheme of the present invention and not to limit it, and those of ordinary skill in the art are to this hair
The other modifications or equivalent replacement that bright technical solution is made, as long as it does not depart from the spirit and scope of the technical scheme of the present invention,
It is intended to be within the scope of the claims of the invention.
Claims (8)
1. a kind of lemon ferment, which is characterized in that it is made of the raw material of following parts by weight: lemon fermented liquid 70-75 parts,
15-20 parts of fruits and vegetables fermentation liquid, 15-20 parts of oligoisomaltose, 12-15 parts of honey.
2. a kind of lemon ferment according to claim 1, which is characterized in that it by following parts by weight raw material group
At: 70 parts of lemon fermented liquid, 15 parts of fruits and vegetables fermentation liquid, 15 parts of oligoisomaltose, 12 parts of honey.
3. a kind of lemon ferment according to claim 1, which is characterized in that it by following parts by weight raw material group
At: 75 parts of lemon fermented liquid, 20 parts of fruits and vegetables fermentation liquid, 20 parts of oligoisomaltose, 15 parts of honey.
4. a kind of lemon ferment according to claim 1, which is characterized in that it by following parts by weight raw material group
At: 73 parts of lemon fermented liquid, 18 parts of fruits and vegetables fermentation liquid, 18 parts of oligoisomaltose, 13 parts of honey.
5. a kind of lemon ferment according to claim 1, it is characterised in that: the fruits and vegetables fermentation liquid is by following flue
The mixed fermentation of one or more of fruit, pyrus nivalis, carrot, apple, fructus lycii, grape forms.
6. a kind of preparation method of lemon ferment, which is characterized in that it is comprised the steps of:
Step 1: preparing lemon fermented liquid；By it is fresh it is lemon fermented be prepared into qualified enough lemon fermented liquid, save standby
With；
Step 2: preparing fruits and vegetables fermentation liquid；The fermentation of corresponding fruits and vegetables is prepared into qualified enough fruits and vegetables fermentation liquids, is saved standby
With；
Step 3: preparing other raw material；Get out a certain amount of oligoisomaltose and honey；
Step 4: pasteurization；Lemon fermented liquid and fruits and vegetables fermentation liquid are placed in the fermenter, pasteurization is carried out, in 78-
2-5 minutes at 85 DEG C；
Step 5: filling stirs；Oligoisomaltose and honey are added into the lemon fermented liquid and fruits and vegetables fermentation liquid after sterilizing,
The uniform stirring in addition, mixing speed 100-120r/min；
Step 6: inoculum fermented；After completion of stirring, 46 DEG C are allowed to cool to hereinafter, lactic acid bacteria is accessed, in temperature environment constant temperature
It ferments under the conditions of 37.2 DEG C, fermentation liquid is input to reaction column by pump while fermentation, hair is returned to after reaction column
Fermentation tank forms circulation, and reaction column is consistent by interlayer temperature control, temperature with fermentation temperature, and immobilization is filled in reaction column
Saccharomycete, fermentation time are maintained at 80-120 days；
Step 7: filtering clarification；Stop fermentation, is clarified by centrifugal filtration；
Step 8: pasteurization；Pasteurization is carried out again, in the environment of 85-90 DEG C, is sterilized 3-6 minutes；
Step 9: detection is filling；Quality testing is carried out after sterilizing to it, qualified carry out is filling to get a kind of lemon ferment.
7. a kind of preparation method of lemon ferment according to claim 6, which is characterized in that the fruits and vegetables fermentation liquid
Manufacture craft comprises the steps of:
Step 1: being eluted with water, peeled and cored after weighing mutually a certain amount of corresponding fruits and vegetables, pretreated fruits and vegetables are obtained；
Step 2: fruits and vegetables, brown sugar and pure water are added in fermentor under room temperature sufficiently 240-300 points of dissolution dipping in proportion
Clock obtains dip compound；
Step 3: dip compound is put into fermentor, successively white wine and 9 ° of rice vinegars, are uniformly stirred in addition in proportion
It mixes, mixing speed 80-100r/min obtains raw mixture；
It ferments Step 4: being accessed in fermentor raw mixture with yeast powder, the sealing of fermentor gauze, 40-45 DEG C
It is kept in dark place, and mark information, periodically opening is deflated, and obtains fermenting mixture；
Step 5: the fermentation day that fermentor is added in fermenting mixture is started, stand and save 15-20 days, it is clear to take out centrifugal filtration
Clearly, fermentation liquid is obtained；
Step 6: fermentation liquid is carried out pasteurization, temperature is at 80-85 DEG C, time 3-6 minute；
Step 7: carrying out quality testing, qualified is both lemon fermented liquid.
8. a kind of preparation method of lemon ferment according to claim 6, which is characterized in that the lemon fermented liquid system
Comprised the steps of: as technique
Step 1: choosing lemon；Fresh Lemon is taken, the lemon of selection is cleaned up, is taken out stains, rejects worm-eaten；
Step 2: cleaning filtering；It will squeeze the juice, removed by centrifugal filtration therein solid after cleaned lemon peeled and cored
Body particle obtains lemon juice；
Step 3: seasoning；Oligoisomaltose and honey are added in lemon juice, so that its solid content is reached 10-12%, adds
Enter into fermentor；
Step 4: pasteurization；Pasteurization is carried out to the lemon juice in fermentor, temperature is in 78-80 DEG C of time 3-5 point
Clock；
Step 5: inoculum fermented；After pasteurization, 50 DEG C are allowed to cool to hereinafter, in access lactic acid bacteria, in temperature environment
It ferments at 36.6 DEG C of constant temperature, fermentation liquid is input to reaction column by pump while fermentation, hair is returned to after reaction column
Fermentation tank forms circulation, and reaction column is consistent by interlayer temperature control, temperature with fermentation temperature, and immobilization is filled in reaction column
Saccharomycete；
Step 6: filtering clarification；Stop fermentation when fermentation is down to 3.1-4.6 to pH, releases fermentation liquid, filtering clarification；
Step 7: pasteurization；Pasteurization is carried out to filtered fermentation liquid, temperature is in 85-90 DEG C of time 2-5 minute；
Step 8: quality testing；Quality testing is carried out to the fermentation liquid after sterilizing, qualified is lemon fermented liquid.
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ID=65256635
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112841624A (en) * | 2021-01-14 | 2021-05-28 | 陕西秦巴神仙叶食品有限公司 | Preparation method of Helichrysum italicum ferment fermentation broth product |
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|---|---|---|---|---|
| US20130280380A1 (en) * | 2010-12-07 | 2013-10-24 | Purac Biochem Bv | Fruit ferments containing propionate and use thereof |
| CN106261414A (en) * | 2016-08-31 | 2017-01-04 | 陈爱梅 | A kind of preparation method of fruit and vegerable fermentation liquid |
| CN106578794A (en) * | 2016-12-01 | 2017-04-26 | 李恒 | Fermented fruit and vegetable juice beverage preparation process |
| CN106912763A (en) * | 2017-02-22 | 2017-07-04 | 江门酵敬堂生物科技有限公司 | A kind of production method of lemon ferment |
| CN108391814A (en) * | 2018-04-11 | 2018-08-14 | 邵士玲 | A kind of production method of blueberry ferment and its stoste |
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2018
- 2018-11-23 CN CN201811462060.XA patent/CN109315777A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20130280380A1 (en) * | 2010-12-07 | 2013-10-24 | Purac Biochem Bv | Fruit ferments containing propionate and use thereof |
| CN106261414A (en) * | 2016-08-31 | 2017-01-04 | 陈爱梅 | A kind of preparation method of fruit and vegerable fermentation liquid |
| CN106578794A (en) * | 2016-12-01 | 2017-04-26 | 李恒 | Fermented fruit and vegetable juice beverage preparation process |
| CN106912763A (en) * | 2017-02-22 | 2017-07-04 | 江门酵敬堂生物科技有限公司 | A kind of production method of lemon ferment |
| CN108391814A (en) * | 2018-04-11 | 2018-08-14 | 邵士玲 | A kind of production method of blueberry ferment and its stoste |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112841624A (en) * | 2021-01-14 | 2021-05-28 | 陕西秦巴神仙叶食品有限公司 | Preparation method of Helichrysum italicum ferment fermentation broth product |
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Application publication date: 20190212 |