CN110353242A - 一种黑莓香精及其制备方法 - Google Patents
一种黑莓香精及其制备方法 Download PDFInfo
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- CN110353242A CN110353242A CN201910714161.XA CN201910714161A CN110353242A CN 110353242 A CN110353242 A CN 110353242A CN 201910714161 A CN201910714161 A CN 201910714161A CN 110353242 A CN110353242 A CN 110353242A
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- blackberry
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- ethyl alcohol
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- TZIHFWKZFHZASV-UHFFFAOYSA-N methyl formate Chemical compound COC=O TZIHFWKZFHZASV-UHFFFAOYSA-N 0.000 claims abstract description 12
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Classifications
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- A—HUMAN NECESSITIES
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/115—Natural spices, flavouring agents or condiments; Extracts thereof obtained by distilling, stripping, or recovering of volatiles
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
- A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
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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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- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
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- C—CHEMISTRY; METALLURGY
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- C11B9/025—Recovery by solvent extraction
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
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- C11B9/027—Recovery of volatiles by distillation or stripping
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- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Botany (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Fats And Perfumes (AREA)
Abstract
本发明公开了一种黑莓香精及其制备方法，涉及香精香料技术领域。其技术要点是：一种黑莓香精，包括如下重量份数的组分：黑莓提取物：10‑20份；乙酸乙酯：1‑4份；丁酸乙酯：2‑4份；甲酸甲酯：1‑2份；乙酸异戊酯：10‑20份；香兰素：2‑4份；精油：2‑4份；乙醇：20‑80份，通过本发明配方制得的黑莓香精，具有香气自然、清新、柔和且持久留香的优点。
Description
技术领域
本发明涉及香精香料技术领域，更具体地说，它涉及一种黑莓香精及其制备方法。
背景技术
槟榔是棕榈科槟榔属植物槟榔的成熟果实，直接或加工后可供食用。嚼食槟榔能醒脑提神，给人以快感、舒服的感觉，并提高人的耐力，所以在我国的湖南、海南、广东等地，槟榔是当地群众咀嚼的嗜好品。
在公开号为CN103385443A的中国发明专利中公开了一种槟榔专用红糖香精，主要由以下重量百分比的原料组成：乙基麦芽酚3％～4％，4-羟基-2,5-二甲基-3(2H)呋喃1％～2％，香兰素0.2％～0.5％，乙位突厥酮0.5％～1％，乙位紫罗兰0.02％～0.04％，2-庚酮0.001％～0.003％，2,3-戊二酮0.008％～0.02％，薄荷脑0.01％～0.03％，5-甲基糠醛0.1％～0.2％，糠酸甲酯0.008％～0.02％，丙醇0.2％～0.4％，辛酸0.02％～0.04％，草莓酸0.01％～0.04％，异戊酸0.006％～0.012％，乙酸0.01％～0.02％，丙醛0.01％～0.12％，异佛尔酮0.01％～0.03％，2,3,5-三甲基吡嗪0.002％～0.006％，丙二醇91.663％～94.875％。
上述的槟榔专用红糖香精采用香兰素等人工合成香精，仅能提供香气，没有天然植物的丰富口感，而且随着咀嚼时间的延长，其味道很快就会淡化，口感较差。
因此，需要提出一种新的方案来解决上述问题。
发明内容
针对现有技术存在的不足，本发明的目的一在于提供一种黑莓香精，其具有香气自然、清新、柔和且持久留香的优点。
为实现上述目的一，本发明提供了如下技术方案：
一种黑莓香精，包括如下重量份数的组分：
黑莓提取物：10-20份；
乙酸乙酯：1-4份；
丁酸乙酯：2-4份；
甲酸甲酯：1-2份；
乙酸异戊酯：10-20份；
香兰素：2-4份；
精油：2-4份；
乙醇：20-80份。
通过采用上述技术方案，黑莓属于蔷薇科悬钩子属植物，其果实酸甜可口，具有很高的营养价值，黑莓提取物中含有人体所必须的大量维生素C、维生素E、SOD等营养物质，能改善人体代谢及增强免疫力，有很高的的药用价值，将黑莓提取物添加到槟榔用香精香料中，即可利用其含有的高抗氧化剂降低咀嚼槟榔带来的危害，又可利用其含有丰富的香味物质和有机酸提升槟榔的品质，加入黑莓香精的槟榔，食用者咀嚼时不止感受到香味较浓，而且随着咀嚼的时间延长，依然香味不散，具有持久留香的特点。
进一步优选为，所述黑莓提取物的提取工艺为：
(1)酶解：将新鲜的黑莓果实洗净并破碎，然后加入乙醇和2～3％的生物酶，得到酶解液，酶解完成之后将酶解液离心，去除悬浊物，得到上清液；
(2)吸附：采用大孔树脂法于30～40℃、2～4BV/hr流速下，对上清液进行吸附处理，去除杂质，得到滤出液；
(3)冷冻浓缩：对滤出液进行冷冻浓缩，得到黑莓提取物。
通过采用上述技术方案，采用生物酶对破碎的黑莓果实进行酶解处理，可使香气成分从黑莓果实中快速释放出来，并溶解于乙醇中，并采用离心去除黑莓果渣等固体物质，得到纯度较高的黑莓提取物；由于酶解后的上清液中还含有很多的淀粉、果胶、糖类等杂质，导致黑莓提取物的色阶较差，稳定性不好，通过大孔树脂法，对香气成分进一步进行分离和提纯，最后再采用冷冻浓缩的方式，使得香气物质浓度提高。
进一步优选为，所述生物酶采用纤维素酶和果胶酶的混合物。
通过采用上述技术方案，黑莓中的香气物质和营养物质主要存在于果实和果皮中，纤维素酶和果胶酶可以降解纤维素和富果胶，破坏细胞壁，使香气成分得到充分释放。
进一步优选为，所述黑莓与乙醇的重量比为1:(1-15)，所述乙醇的浓度为75-95％。
通过采用上述技术方案，黑莓果中含有多种挥发性物质，主要有醇类、酯类、醛类、酸类和酮类等构成，使得黑莓呈现出特有的青香、果香、酯香、柔和的甜香等香气，采用乙醇作为提取溶剂，配合生物酶，可将黑莓中的香味物质提取出来，对于槟榔的加香效果显著。
进一步优选为，所述精油包括如下重量百分比的组分：
甜橙油：20-50％；
甜橙果汁精油：20-40％；
冷榨红橘油：20-40％。
通过采用上述技术方案，甜橙油为蒸馏橙皮油制得，具有轻快、新鲜、甜清的甜橙果皮气味，甜橙果汁精油是浓缩橙汁过程中收集挥发香气成分而得到的，具有甜橙橙香味，其含有大量的维他命C，具有很好的抗氧化和清除自由基的作用，冷榨红橘油由最传统的冷磨冷榨工艺加工得到的精油，带有浅蓝色荧光和橘子清甜香气，通过三种精油的复配，发挥不同精油之间的功效，使得香精香味清新自然，添加到槟榔中，可持久留香。
进一步优选为，所述精油的制备工艺为：
(1)将相应重量百分比的甜橙油、甜橙果汁精油、冷榨红橘油混合搅拌至均匀，得到混合物A；
(2)将混合物A与质量浓度为85％的乙醇按照重量比1:(1-3)的比例混合搅拌均匀，得到混合物B；
(3)采用半间歇的方式在温度50℃、60℃、80℃，压力分别为1、2、3kPa以及回流比分别为0.25、0.5、0.75下对混合物B进行真空蒸馏处理，得到精油。
通过采用上述技术方案，萜烯一般指通式为(C5H8)n的链状或环状烯烃类，其不溶于水，具有两个或两个以上的双键，为大气反应活性很强的碳氢化合物，能与OH自由基或臭氧等氧化剂迅速反应，通过蒸馏除去甜橙油中的萜烯，避免因不饱和萜烯易氧化而造成香精香气变差，新鲜感下降问题。
进一步优选为，所述香兰素为香荚兰豆中提取。
通过采用上述技术方案，香兰素又名香兰醛，为一种广泛使用的可食用香料，可植物中提取，也可人工合成，但是人工合成存在一定的安全隐患，且添加到槟榔中，仅有提升香气的作用，不能给食用者带来天然植物的丰富口感，口感较差，通过采用天然提取的香兰素，不仅使用安全，并且香味较为自然真实，可为食用者带来天然植物的丰富口感。
本发明的目的二在于提供一种黑莓香精的制备方法，采用该方法制备的黑莓香精具有香气自然、清新、柔和且持久留香的优点。
为实现上述目的二，本发明提供了如下技术方案：
步骤一，将相应重量份数的黑莓提取物、乙酸乙酯、丁酸乙酯、甲酸甲酯、乙酸异戊酯、香兰素、精油投入到乙醇中进行混合搅拌至全部溶解；
步骤二，再依次加入黑莓提取物和精油，混合搅拌均匀，得到乳液；
步骤三，将乳液进行高压均质，均质压力为一级20MPa，二级5MPa，得到黑莓香精。
综上所述，与现有技术相比，本发明具有以下有益效果：
(1)通过在香精中添加黑莓提取物，即可利用黑莓提取物中含有的高抗氧化剂来降低咀嚼槟榔带来的危害，又可利用其含有丰富的香味物质和有机酸提升槟榔的品质，加入黑莓香精之后的槟榔，食用者再咀嚼时不止感受到香味较浓，而且随着咀嚼的时间延长，依然香味不散，具有持久留香的特点；
(2)本发明采用酶解和溶解提取相结合的方式，使香气成分从黑莓果实中快速释放出来并溶解于溶剂中，并采用大孔树脂法，对香气成分进一步分离和提纯，最后在利用冷冻浓缩的方式，使得香气物质浓度更高；
(3)本发明还复配了甜橙油、甜橙果汁精油和冷榨红橘油三种精油，对黑莓香精起到调香作用，赋予黑莓香精清新，自然，以及柔和质感的特点。
附图说明
图1为本发明的工艺流程图。
具体实施方式
下面结合附图和实施例，对本发明进行详细描述。值得说明的是，其中未注明具体条件者，按照常规条件或制造商建议的条件下进行，所用试剂或仪器未注明生产厂商者，均为可以通过市售购买获得的常规产品。
实施例1：一种黑莓香精，各组分及其相应的重量份数如表1所示，并通过如下步骤制备获得：
步骤一，制备黑莓提取物：酶解：将新鲜的黑莓果实洗净并破碎，然后加入乙醇和2％的生物酶，在50℃的温度下酶解2.5h，酶解完成之后在15000转速下对酶解液离心，去除悬浊物，得到上清液；吸附：AB-8型大孔树脂于30℃、2BV/hr流速下，对上清液进行吸附处理，去除杂质，得到滤出液；冷冻浓缩：对滤出液进行冷冻浓缩，得到黑莓提取物。
步骤二，制备精油：将重量百分比为20％、40％、40％的甜橙油、甜橙果汁精油、冷榨红橘油混合搅拌至均匀，得到混合物A；将混合物A与质量浓度为85％的乙醇按照重量比1:1的比例混合搅拌均匀，得到混合物B；采用半间歇的方式在温度50℃、60℃、80℃，压力分别为1、2、3kPa以及回流比分别为0.25、0.5、0.75下对混合物B进行真空蒸馏处理，得到精油。
步骤三，将相应重量份数的乙酸乙酯、丁酸乙酯、甲酸甲酯、乙酸异戊酯、香兰素、精油投入到乙醇中进行混合搅拌至全部溶解；再依次加入黑莓提取物和精油，混合搅拌均匀，得到乳液；最后将乳液进行高压均质，均质压力为一级20MPa，二级5MPa，得到黑莓香精。
其中步骤一中，乙醇浓度为75％，黑莓果实与乙醇的比例为1:15；生物酶采用纤维素酶和果胶酶的混合物，且两者比例为2:1。
实施例2-6：一种黑莓香精，与实施例1的不同之处在于，各组分及其相应的重量份数如表1所示。
表1实施例1-6中各组分及其重量份数
实施例7：一种黑莓香精的制备方法，与实施例1的不同之处在于，步骤一中，生物酶的添加量为3％。
实施例8：一种黑莓香精的制备方法，与实施例1的不同之处在于，步骤一中，吸附：AB-8型大孔树脂于40℃、4BV/hr流速下，对上清液进行吸附处理，去除杂质，得到滤出液。
实施例9：一种黑莓香精的制备方法，与实施例1的不同之处在于，其中步骤一中，乙醇浓度为95％，黑莓果实与乙醇的比例为1:1。
实施例10：一种黑莓香精的制备方法，与实施例1的不同之处在于，步骤一中，甜橙油、甜橙果汁精油、冷榨红橘油的质量百分比为分别50％、20％、30％。
实施例11：一种黑莓香精的制备方法，与实施例1的不同之处在于，步骤二中，将混合物A与质量浓度为85％的乙醇按照重量比1:3的比例混合搅拌均匀，得到混合物B。
对比例1：一种黑莓香精的制备方法，与实施例1的不同之处在于，黑莓香精中未添加黑莓提取物。
对比例2：一种黑莓香精的制备方法，与实施例1的不同之处在于，黑莓香精中未添加精油。
对比例3：一种黑莓香精的制备方法，与实施例1的不同之处在于，黑莓香精中未添加黑莓提取物和精油。
感官评价试验
试验样品：采用实施例1-11中获得的黑莓香精作为试验样品1-11，采用对比例1-3中获得的黑莓香精作为对照样品1-3，将试验样品1-11和对照样品应用于槟榔中，添加量为槟榔的0.35％
试验方法：随机选取5名志愿者组成感官评估小组，并对试验样品1-11和对照样品1-3中的槟榔的香气进行评分，试验结果计入下列表2中。
评分标准：0-40分：香气淡、有异味、不自然；40-80：有香气、不自然、咀嚼香气不持久；80-100：香气清新自然、柔和、咀嚼持久留香。
表2试验样品1-11和对照样品1-3的评分结果
以上所述仅是本发明的优选实施方式，本发明的保护范围并不仅局限于上述实施例，凡属于本发明思路下的技术方案均属于本发明的保护范围。应当指出，对于本技术领域的普通技术人员来说，在不脱离本发明原理前提下的若干改进和润饰，这些改进和润饰也应视为本发明的保护范围。
Claims (8)
1.一种黑莓香精，其特征在于，包括如下重量份数的组分：
黑莓提取物：10-20份；
乙酸乙酯：1-4份；
丁酸乙酯：2-4份；
甲酸甲酯：1-2份；
乙酸异戊酯：10-20份；
香兰素：2-4份；
精油：2-4份；
乙醇：20-80份。
2.根据权利要求1所述的黑莓香精，其特征在于，所述黑莓提取物的提取工艺为：
（1）酶解：将新鲜的黑莓果实洗净并破碎，然后加入乙醇和2～3%的生物酶，得到酶解液，酶解完成之后将酶解液离心，去除悬浊物，得到上清液；
（2）吸附：采用大孔树脂法于30～40℃、2～4BV/hr流速下，对上清液进行吸附处理，去除杂质，得到滤出液；
（3）冷冻浓缩：对滤出液进行冷冻浓缩，得到黑莓提取物。
3.根据权利要求2所述的黑莓香精，其特征在于，所述生物酶采用纤维素酶和果胶酶的混合物。
4.根据权利要求2所述的黑莓香精，其特征在于，所述黑莓与乙醇的重量比为1:(1-15)，所述乙醇的浓度为75-95%。
5.根据权利要求1所述的黑莓香精，其特征在于，所述精油包括如下重量百分比的组分：
甜橙油：20-50%；
甜橙果汁精油：20-40%；
冷榨红橘油：20-40%。
6.根据权利要求5所述的黑莓香精，其特征在于，所述精油的制备工艺为：
（1）将相应重量百分比的甜橙油、甜橙果汁精油、冷榨红橘油混合搅拌至均匀，得到混合物A；
（2）将混合物A与质量浓度为85%的乙醇按照重量比1:(1-3)的比例混合搅拌均匀，得到混合物B；
（3）采用半间歇的方式在温度50℃、60℃、80℃，压力分别为1、2、3kPa以及回流比分别为0.25、0.5、0.75下对混合物B进行真空蒸馏处理，得到精油。
7.根据权利要求1所述的黑莓香精，其特征在于，所述香兰素为香荚兰豆中提取。
8.一种黑莓香精的制备方法，其特征在于，包括以下步骤：
步骤一，将相应重量份数的黑莓提取物、乙酸乙酯、丁酸乙酯、甲酸甲酯、乙酸异戊酯、香兰素、精油投入到乙醇中进行混合搅拌至全部溶解；
步骤二，再依次加入黑莓提取物和精油，混合搅拌均匀，得到乳液；
步骤三，将乳液进行高压均质，均质压力为一级20MPa，二级5MPa，得到黑莓香精。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110419711A (zh) * | 2019-07-24 | 2019-11-08 | 上海融芳香精香料有限公司 | 一种蓝莓香精及其制作方法 |
| CN112410121A (zh) * | 2020-11-17 | 2021-02-26 | 广东馨杰生化科技有限公司 | 一种黑莓香精及其制备方法和应用 |
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