CN109393452A - A kind of blueberry compound fruit and vegetable juice conversion fluid and preparation method thereof - Google Patents
A kind of blueberry compound fruit and vegetable juice conversion fluid and preparation method thereof Download PDFInfo
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- CN109393452A CN109393452A CN201710713068.8A CN201710713068A CN109393452A CN 109393452 A CN109393452 A CN 109393452A CN 201710713068 A CN201710713068 A CN 201710713068A CN 109393452 A CN109393452 A CN 109393452A
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- 238000000855 fermentation Methods 0.000 claims abstract description 34
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- 229930006000 Sucrose Natural products 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
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- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 5
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- 229940079593 drug Drugs 0.000 claims description 3
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- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 description 7
- 241000234282 Allium Species 0.000 description 4
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- 241000220225 Malus Species 0.000 description 4
- 240000002503 Vitis amurensis Species 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 241001474374 Blennius Species 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000021121 fermented vegetables Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
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- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/165—Paracasei
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/517—Bifidum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of blueberry compound fruit and vegetable juice conversion fluids and preparation method thereof, belong to juice conversion fluid and preparation method thereof.By fresh blueberry, fruits and vegetables by selecting, weighing, cleaning and crushing, lactobacillus paracasei bacterium solution, lactobacillus plantarum bacterium solution, lactobacillus acidophilus bacterium solution, bifidobacterium bifidum bacterium solution, water and auxiliary material is added, fermentation, obtains tunning, as blueberry compound fruit and vegetable juice conversion fluid.Advantage is: selection lactobacillus paracasei, four kinds of lactobacillus plantarum, lactobacillus acidophilus and bifidobacterium bifidum probiotics ferment, fermentation process is controllable, and probiotics metabolin is the substance beneficial to human body.Blueberry of the invention, fruits and vegetables microbe conversion liquid are extractions from tens kinds of natural vegetables and fruits plant essences, rich in vitamin, minerals, amino acid, it can supply cell complete nutrient, repair cell, immunity can be improved, has the function of antifatigue, anti-aging and enhancing memory.
Description
Technical field
The present invention relates to a kind of juice conversion fluids and preparation method thereof.
Background technique
Ferment is a kind of protein more smaller than cell-unit, is a kind of specific proteins with biocatalysis.
In its underwriter's body in metabolism various Biochemical changes mediator, just because of ferment play in body interior it is indispensable
Role, almost be responsible for conditioning organism in all physiological activities to sustain life, closely bound up with human life, it is urged
The serial reaction for changing body, urges the progress of biological phenomena, immunocyte is allowed rapidly to breed, to enhance the immune of human body
Power helps vivotoxin discharge, realizes purification blood effect.
Ferment mostly uses the pure plants such as plant, vegetables and fruits, seed, herbal medicine, seaweed for raw material preparation.The main component of ferment is removed
Outside multiple eating ferment, there are also microelement, minerals, vitamin, amino acid, protein, carbohydrate etc., have pure day
Right feature.
Summary of the invention
The present invention provides a kind of blueberry compound fruit and vegetable juice conversion fluid and preparation method thereof, meets the needs of people are to ferment.
The technical solution adopted by the present invention is that: include the following steps:
By fresh blueberry, fruits and vegetables by selecting, weighing, cleaning and crushing, lactobacillus paracasei bacterium solution, plant cream is added
Bacillus bacterium solution, lactobacillus acidophilus bacterium solution, bifidobacterium bifidum bacterium solution, water and auxiliary material, fermentation, obtain tunning, as blueberry
Compound fruit and vegetable juice conversion fluid.
The temperature of the fermentation is 18 ~ 36 DEG C, and the time is 10 ~ 180 days.
The auxiliary material includes white sugar and salt.
The blueberry and the mass ratio of fruit and vegetables are 1:1 ~ 5:1 ~ 5.
Every kind of fruit quality is identical in the fruit.
Every kind of vegetables quality is identical in the vegetables.
The fruit includes:
V. amurensis, banana, apple, shaddock, plate peach, plum, ansu apricot, muskmelon, "Hami" melon, orange, pomegranate, pears, lemon, pineapple,
Strawberry, lichee, cherry and Kiwi berry.
The vegetables include:
Tomato, Chinese cabbage, beet, lotus rhizome, wild cabbage, onion, asparagus, radish, cucumber, ginger, capsicum, celery, carrot, leek, lettuce
And pumpkin.
The lactobacillus paracasei bacterium solution, lactobacillus plantarum bacterium solution, lactobacillus acidophilus bacterium solution, bifidobacterium bifidum bacterium solution,
The proportion of the blueberry, water fruits and vegetables and water is (100 ~ 500ml): (100 ~ 500ml): (100 ~ 500ml): (100 ~
500ml): (10000 ~ 30000g): (10000 ~ 150000g): (10000 ~ 150000g): (30000 ~ 300000g).
The preparation method of the lactobacillus paracasei bacterium solution is: by lactobacillus paracasei fermented and cultured, fermentation temperature 20
DEG C -41 DEG C, time 15h-36h obtains tunning；
The preparation method of lactobacillus plantarum bacterium solution is: by lactobacillus plantarum fermented and cultured, fermentation temperature is 20 DEG C -41 DEG C, the time
For 15h-36h, tunning is obtained；
The preparation method of lactobacillus acidophilus bacterium solution is: by lactobacillus acidophilus fermented and cultured, fermentation temperature is 20 DEG C -41 DEG C, the time
For 15h-36h, tunning is obtained；
The preparation method of bifidobacterium bifidum bacterium solution is: by bifidobacterium bifidum fermented and cultured, fermentation temperature is 20 DEG C -41 DEG C,
Time is 15h-36h, obtains tunning.
The blueberry compound fruit and vegetable juice conversion fluid improves immunity, antifatigue, anti-aging and enhancing memory in preparation
Food and drug in application.
The invention has the advantages that selection lactobacillus paracasei, lactobacillus plantarum, lactobacillus acidophilus and bifidobacterium bifidum four
Kind probiotics, ferments, fermentation process is controllable, and probiotics metabolin is the substance beneficial to human body.Blueberry of the invention, water
Fruit and fermented vegetable conversion fluid are extractions from tens kinds of natural vegetables and fruits plant essences, are rich in vitamin, minerals, amino acid, energy
The complete nutrient of cell is supplied, repair cell can improve immunity, the function with antifatigue, anti-aging and enhancing memory
Energy.
Specific embodiment
Embodiment 1
By fresh blueberry, fruits and vegetables by selecting, weighing, cleaning and crushing, lactobacillus paracasei bacterium solution, plant cream is added
Bacillus bacterium solution, lactobacillus acidophilus bacterium solution, bifidobacterium bifidum bacterium solution, water and auxiliary material, fermentation, obtain tunning, as blueberry
Compound fruit and vegetable juice conversion fluid；
The temperature of the fermentation is 18 DEG C, and the time is 10 days；
The auxiliary material includes white sugar and salt, and wherein white sugar accounts for the 0.1 of raw material total amount；Salt accounts for the 0.001 of raw material total amount；
The blueberry and the mass ratio of fruit and vegetables are 1:1:1；
Every kind of fruit quality is identical in the fruit；
Every kind of vegetables quality is identical in the vegetables；
The fruit includes:
V. amurensis, banana, apple, shaddock, plate peach, plum, ansu apricot, muskmelon, "Hami" melon, orange, pomegranate, pears, lemon, pineapple,
Strawberry, lichee, cherry and Kiwi berry；
The vegetables include:
Tomato, Chinese cabbage, beet, lotus rhizome, wild cabbage, onion, asparagus, radish, cucumber, ginger, capsicum, celery, carrot, leek, lettuce
And pumpkin；
It is the lactobacillus paracasei bacterium solution, lactobacillus plantarum bacterium solution, lactobacillus acidophilus bacterium solution, bifidobacterium bifidum bacterium solution, described
The proportion of blueberry, water fruits and vegetables and water is (100ml): (100ml): (100ml): (100ml): (10000g):
(10000g): (10000g): (30000g)；
The preparation method of the lactobacillus paracasei bacterium solution is: by lactobacillus paracasei fermented and cultured, fermentation temperature is 20 DEG C, when
Between be 15h, obtain tunning；
The preparation method of lactobacillus plantarum bacterium solution is: by lactobacillus plantarum fermented and cultured, fermentation temperature is 20 DEG C, time 15h,
Obtain tunning；
The preparation method of lactobacillus acidophilus bacterium solution is: by lactobacillus acidophilus fermented and cultured, fermentation temperature is 20 DEG C, time 15h,
Obtain tunning；
The preparation method of bifidobacterium bifidum bacterium solution is: by bifidobacterium bifidum fermented and cultured, fermentation temperature is 20 DEG C, and the time is
15h obtains tunning.
Embodiment 2
By fresh blueberry, fruits and vegetables by selecting, weighing, cleaning and crushing, lactobacillus paracasei bacterium solution, plant cream is added
Bacillus bacterium solution, lactobacillus acidophilus bacterium solution, bifidobacterium bifidum bacterium solution, water and auxiliary material, fermentation, obtain tunning, as blueberry
Compound fruit and vegetable juice conversion fluid.
The temperature of the fermentation is 25 DEG C, and the time is 90 days；
The auxiliary material includes white sugar and salt, and wherein white sugar accounts for the 0.2 of raw material total amount；Salt accounts for the 0.002 of raw material total amount；
The blueberry and the mass ratio of fruit and vegetables are 1:3:3；
Every kind of fruit quality is identical in the fruit；
Every kind of vegetables quality is identical in the vegetables；
The fruit includes:
V. amurensis, banana, apple, shaddock, plate peach, plum, ansu apricot, muskmelon, "Hami" melon, orange, pomegranate, pears, lemon, pineapple,
Strawberry, lichee, cherry and Kiwi berry；
The vegetables include:
Tomato, Chinese cabbage, beet, lotus rhizome, wild cabbage, onion, asparagus, radish, cucumber, ginger, capsicum, celery, carrot, leek, lettuce
And pumpkin；
It is the lactobacillus paracasei bacterium solution, lactobacillus plantarum bacterium solution, lactobacillus acidophilus bacterium solution, bifidobacterium bifidum bacterium solution, described
The proportion of blueberry, water fruits and vegetables and water is (300ml): (300ml): (300ml): (300ml): (20000g):
(80000g): (80000g): (160000g).
The preparation method of the lactobacillus paracasei bacterium solution is: by lactobacillus paracasei fermented and cultured, fermentation temperature 30
DEG C, time 25h obtains tunning；
The preparation method of lactobacillus plantarum bacterium solution is: by lactobacillus plantarum fermented and cultured, fermentation temperature is 30 DEG C, time 25h,
Obtain tunning；
The preparation method of lactobacillus acidophilus bacterium solution is: by lactobacillus acidophilus fermented and cultured, fermentation temperature is 30 DEG C, time 25h,
Obtain tunning；
The preparation method of bifidobacterium bifidum bacterium solution is: by bifidobacterium bifidum fermented and cultured, fermentation temperature is 30 DEG C, and the time is
25h obtains tunning.
Embodiment 3
By fresh blueberry, fruits and vegetables by selecting, weighing, cleaning and crushing, lactobacillus paracasei bacterium solution, plant cream is added
Bacillus bacterium solution, lactobacillus acidophilus bacterium solution, bifidobacterium bifidum bacterium solution, water and auxiliary material, fermentation, obtain tunning, as blueberry
Compound fruit and vegetable juice conversion fluid.
The temperature of the fermentation is 36 DEG C, and the time is 180 days；
The auxiliary material includes white sugar and salt, and wherein white sugar accounts for the 0.3 of raw material total amount；Salt accounts for the 0.003 of raw material total amount；
The blueberry and the mass ratio of fruit and vegetables are 1:5:5；
Every kind of fruit quality is identical in the fruit；
Every kind of vegetables quality is identical in the vegetables；
The fruit includes:
V. amurensis, banana, apple, shaddock, plate peach, plum, ansu apricot, muskmelon, "Hami" melon, orange, pomegranate, pears, lemon, pineapple,
Strawberry, lichee, cherry and Kiwi berry；
The vegetables include:
Tomato, Chinese cabbage, beet, lotus rhizome, wild cabbage, onion, asparagus, radish, cucumber, ginger, capsicum, celery, carrot, leek, lettuce
And pumpkin；
It is the lactobacillus paracasei bacterium solution, lactobacillus plantarum bacterium solution, lactobacillus acidophilus bacterium solution, bifidobacterium bifidum bacterium solution, described
The proportion of blueberry, water fruits and vegetables and water is (500ml): (500ml): (500ml): (500ml): (30000g):
(150000g): (150000g): (300000g)；
The preparation method of the lactobacillus paracasei bacterium solution is: by lactobacillus paracasei fermented and cultured, fermentation temperature is 41 DEG C, when
Between be 36h, obtain tunning；
The preparation method of lactobacillus plantarum bacterium solution is: by lactobacillus plantarum fermented and cultured, fermentation temperature is 41 DEG C, time 36h,
Obtain tunning；
The preparation method of lactobacillus acidophilus bacterium solution is: by lactobacillus acidophilus fermented and cultured, fermentation temperature is 41 DEG C, time 36h,
Obtain tunning；
The preparation method of bifidobacterium bifidum bacterium solution is: by bifidobacterium bifidum fermented and cultured, fermentation temperature is 41 DEG C, and the time is
36h obtains tunning.
The blueberry compound fruit and vegetable juice conversion fluid improves immunity, antifatigue, anti-aging and enhancing memory in preparation
Food and drug in application.
Claims (10)
1. a kind of blueberry compound fruit and vegetable juice conversion fluid, it is characterised in that obtained by the following steps: by fresh blueberry, fruit and
Lactobacillus paracasei bacterium solution, lactobacillus plantarum bacterium solution, lactobacillus acidophilus bacterium is added by selecting, weighing, cleaning and crushing in vegetables
Liquid, bifidobacterium bifidum bacterium solution, water and auxiliary material, fermentation, obtain tunning, as blueberry compound fruit and vegetable juice conversion fluid.
2. a kind of blueberry compound fruit and vegetable juice conversion fluid according to claim 1, it is characterised in that: the temperature of the fermentation is
18 ~ 36 DEG C, the time is 10 ~ 180 days.
3. a kind of blueberry compound fruit and vegetable juice conversion fluid according to claim 1, it is characterised in that: the auxiliary material includes white sugar
And salt.
4. a kind of blueberry compound fruit and vegetable juice conversion fluid according to claim 1, it is characterised in that: the blueberry and fruit with
The mass ratio of vegetables is 1:1 ~ 5:1 ~ 5.
5. a kind of blueberry compound fruit and vegetable juice conversion fluid according to claim 1, it is characterised in that: every kind of water in the fruit
Fruit is identical in quality；Every kind of vegetables quality is identical in the vegetables.
6. a kind of blueberry compound fruit and vegetable juice conversion fluid according to claim 1, it is characterised in that: the fruit includes: mountain
Grape, banana, apple, shaddock, plate peach, plum, ansu apricot, muskmelon, "Hami" melon, orange, pomegranate, pears, lemon, pineapple, strawberry, litchi
Branch, cherry and Kiwi berry；
The vegetables include: tomato, Chinese cabbage, beet, lotus rhizome, wild cabbage, onion, asparagus, radish, cucumber, ginger, capsicum, celery, Hu
Radish, leek, lettuce and pumpkin.
7. a kind of blueberry compound fruit and vegetable juice conversion fluid according to claim 1, it is characterised in that: the lactobacillus paracasei
Bacterium solution, lactobacillus plantarum bacterium solution, lactobacillus acidophilus bacterium solution, bifidobacterium bifidum bacterium solution, the blueberry, water fruits and vegetables and water
Proportion is (100 ~ 500ml): (100 ~ 500ml): (100 ~ 500ml): (100 ~ 500ml): (10000 ~ 30000g):
(10000 ~ 150000g): (10000 ~ 150000g): (30000 ~ 300000g).
8. a kind of blueberry compound fruit and vegetable juice conversion fluid according to claim 1, it is characterised in that: the lactobacillus paracasei
The preparation method of bacterium solution is: by lactobacillus paracasei fermented and cultured, fermentation temperature is 20 DEG C -41 DEG C, and time 15h-36h is obtained
To tunning；
The preparation method of lactobacillus plantarum bacterium solution is: by lactobacillus plantarum fermented and cultured, fermentation temperature is 20 DEG C -41 DEG C, the time
For 15h-36h, tunning is obtained；
The preparation method of lactobacillus acidophilus bacterium solution is: by lactobacillus acidophilus fermented and cultured, fermentation temperature is 20 DEG C -41 DEG C, the time
For 15h-36h, tunning is obtained；
The preparation method of bifidobacterium bifidum bacterium solution is: by bifidobacterium bifidum fermented and cultured, fermentation temperature is 20 DEG C -41 DEG C,
Time is 15h-36h, obtains tunning.
9. such as the preparation method of any blueberry compound fruit and vegetable juice conversion fluid of claim 1 ~ 8, it is characterised in that including following step
It is rapid: by fresh blueberry, fruits and vegetables by selecting, weighing, cleaning and crushing, lactobacillus paracasei bacterium solution, plant cream is added
Bacillus bacterium solution, lactobacillus acidophilus bacterium solution, bifidobacterium bifidum bacterium solution, water and auxiliary material, fermentation, obtain tunning, as blueberry
Compound fruit and vegetable juice conversion fluid.
10. as any blueberry compound fruit and vegetable juice conversion fluid of claim 1 ~ 8 improves immunity, antifatigue, anti-aging in preparation
With the application in the food and drug of enhancing memory.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111165710A (en) * | 2020-03-04 | 2020-05-19 | 任彦芬 | Bifidobacterium bifidum probiotic solid beverage with cell aging resistance |
| CN112741242A (en) * | 2020-12-30 | 2021-05-04 | 齐鲁工业大学 | Probiotic beverage containing hypertonic blueberry dehydrated syrup and preparation method thereof |
-
2017
- 2017-08-18 CN CN201710713068.8A patent/CN109393452A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111165710A (en) * | 2020-03-04 | 2020-05-19 | 任彦芬 | Bifidobacterium bifidum probiotic solid beverage with cell aging resistance |
| CN112741242A (en) * | 2020-12-30 | 2021-05-04 | 齐鲁工业大学 | Probiotic beverage containing hypertonic blueberry dehydrated syrup and preparation method thereof |
| CN112741242B (en) * | 2020-12-30 | 2022-10-11 | 齐鲁工业大学 | Probiotic beverage containing hypertonic blueberry dehydrated syrup and preparation method thereof |
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Application publication date: 20190301 |