CN111011432A - Fructus phyllanthi fruit pie prepared from tamarind polysaccharide and preparation method thereof - Google Patents
Fructus phyllanthi fruit pie prepared from tamarind polysaccharide and preparation method thereof Download PDFInfo
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- CN111011432A CN111011432A CN201911317428.8A CN201911317428A CN111011432A CN 111011432 A CN111011432 A CN 111011432A CN 201911317428 A CN201911317428 A CN 201911317428A CN 111011432 A CN111011432 A CN 111011432A
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Classifications
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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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
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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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
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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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- Polymers & Plastics (AREA)
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- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
A fructus phyllanthi pie prepared from tamarind polysaccharide and a preparation method thereof belong to the technical field of food preparation. In order to solve the technical problems of the application of tamarind polysaccharide and the development of leisure food taking Yunnan olive as a main raw material, the invention provides a Yunnan olive fruit pie prepared by utilizing tamarind polysaccharide, and the preparation method comprises the following steps: (1) sequentially defatting tamarind seed powder, extracting with water, precipitating with ethanol, drying, pulverizing, and sieving to obtain tamarind seed polysaccharide; (2) pulping the cleaned fructus phyllanthi, removing cores, homogenizing, and concentrating to obtain fructus phyllanthi concentrated juice; (3) mixing tamarind polysaccharide, fructus Phyllanthi concentrated juice and compound sugar solution, decocting, casting, cooling, and drying to obtain fructus Phyllanthi pie. The fructus phyllanthi pie finally obtained by the preparation method has the advantages of moist, fine and smooth mouthfeel, toughness, special taste of fructus phyllanthi, bitter and astringent aftertaste, fresh taste, compressive strength of 4.33MPa and water retention rate of 86%.
Description
Technical Field
The invention belongs to the technical field of food preparation, and particularly relates to a fructus phyllanthi pie prepared from tamarind polysaccharide and a preparation method thereof.
Background
Tamarind seed polysaccharide is a neutral polysaccharide extracted from endosperm of plant seed of tamarind of Leguminosae, and can be easily dispersed in cold water to form viscous liquid by heating. Compared with other edible polysaccharide, the edible polysaccharide has the functions of stabilizing, emulsifying, thickening, water retention and film formation, and also has unique physical and chemical properties, such as good heat resistance, salt resistance, acid resistance, freezing resistance, thawing resistance and the like, and is an edible gum with wide application. The industrial production of tamarind polysaccharide has been realized in japan, and is widely used in the production of ice cream, water ice, sauce, culinary products, beverages, and the like, and is sold as a food additive. The tamarind seed polysaccharide has abundant resources in China, and has resource guarantee for development and application of tamarind seed polysaccharide, but has few related reports on development of tamarind seed polysaccharide and relatively deficient application, so that the tamarind seed polysaccharide needs to be widely applied after extraction.
Fructus Phyllanthi, also known as fructus Phyllanthi, fructus Poplar, fructus Rhododendri mollis, fructus Oleae Europaeae, fructus Citri Grandis, and fructus Phyllanthi in Yunnan is fruit of Phyllanthus emblica of Euphorbiaceae. The fructus phyllanthi is widely distributed in the provinces such as the southeast coast and the southwest of China, has wide medicinal value, is collected in the multi-edition pharmacopoeia of the people's republic of China, and is an important plant resource for both medicine and food. In terms of clinical medication, the fructus phyllanthi has many fruits as the raw materials, has the effects of clearing heat and relieving sore throat, moistening lung and reducing phlegm, promoting the production of body fluid and relieving cough, and promoting digestion and invigorating stomach, and can be used for treating symptoms such as blood heat and blood stasis, dyspepsia, abdominal distension, cough, laryngalgia, dry mouth and the like. At present, various health care products taking Yunnan olive as a main component are sold in the market, and some scholars analyze and research the chemical components, pharmacological action, drug effect and the like of the Yunnan olive, and research shows that the Yunnan olive has the effects of resisting microbial infection, regulating immunity and the like, and in addition, the research also finds that the Yunnan olive has various biological activities of resisting oxidation, resisting cancer, reducing blood pressure, reducing blood fat, reducing blood sugar and the like, and has no toxic or side effect.
Disclosure of Invention
In order to solve the technical problems of the application of tamarind polysaccharide and the development of leisure food taking Yunnan olive as a main raw material, the invention provides a Yunnan olive fruit pie prepared by utilizing tamarind polysaccharide, which is prepared from the following raw materials in parts by weight: 35-40 parts of Yunnan olive concentrated juice, 2-3 parts of tamarind seed polysaccharide, 30-35 parts of water, 25 parts of white granulated sugar and 2-3 parts of malt syrup.
Preferably, the Yunnan olive fruit pie is prepared from the following raw materials in parts by weight: 40 parts of Yunnan olive concentrated juice, 2 parts of tamarind polysaccharide, 30 parts of water, 25 parts of white granulated sugar and 3 parts of malt syrup.
The invention also provides a method for preparing the phyllanthus emblica fruit pie by utilizing the tamarind seed polysaccharide, which comprises the following specific preparation steps:
(1) sequentially carrying out degreasing, water extraction, alcohol precipitation, drying and crushing on tamarind seed kernel powder, and then sieving with a 100-200-mesh sieve to obtain tamarind seed polysaccharide;
(2) pulping the cleaned phyllanthus emblica, removing cores, homogenizing and concentrating to obtain concentrated phyllanthus emblica juice;
(3) mixing the concentrated phyllanthus emblica juice obtained in the step 2) with a compound sugar solution, decocting, casting, molding, cooling and drying to obtain the phyllanthus emblica pie, wherein the compound sugar solution is a mixed solution of tamarind polysaccharide, water, white granulated sugar and maltose syrup obtained in the step 1).
Further, the step (1) of defatting refers to soaking tamarind kernel powder in 60% -70% ethanol overnight.
Further limiting, the water extraction in the step (1) is to wash the degreased tamarind kernel powder, dissolve the washed powder in hot water at 80-90 ℃ and extract the powder with water for 30-50 min to obtain supernatant extracting solution.
And (2) further limiting, the alcohol precipitation in the step (1) is to add 40-60% ethanol with the same volume as the supernatant extracting solution into the supernatant extracting solution obtained after water extraction for alcohol precipitation for 2-3 h.
Further, the drying in the step (1) is carried out for 2-4 hours at 50-60 ℃.
Further limiting, the homogenizing in the step (2) means that the pulped and denucleated phyllanthus emblica is subjected to colloid milling for 2min at 3000 r/min.
Further, the concentration in the step (2) means that the slurry is concentrated to 30% of the original volume after homogenization.
Further limiting, the boiling in the step (3) refers to boiling to 105 ℃, and keeping for 3-5 min; the drying refers to drying for 10-15h in a drying tunnel at 40-50 ℃.
Advantageous effects
The tamarind polysaccharide prepared by the method has certain acid resistance, can form good gel in a wider pH range, and the fructus phyllanthi is sour and astringent in taste, and the solution of the fruit pie is acidic in the forming process, and the pH value is small, so that the tamarind polysaccharide can form good gelling property when being applied to the preparation of the fructus phyllanthi fruit pie. And because the tamarind seed polysaccharide has irregular molecular structure, when the tamarind seed polysaccharide is used together with sugar, the formed gel has better elasticity and is extremely difficult to separate water, so that the phyllanthus emblica fruit product prepared by utilizing the tamarind seed polysaccharide has better pressure resistance and water holding capacity.
The fructus phyllanthi is rich in nutrition, unique in flavor, sour and astringent, sweet and tasty after eating, capable of promoting the secretion of saliva or body fluid after returning to sweet, and high in edible value, and is not particularly ideal when directly eaten on storage and mouthfeel. At present, some phyllanthus emblica powder, phyllanthus emblica buccal tablets and some phyllanthus emblica beverages are available in the market, and in order to obtain richer phyllanthus emblica products, the phyllanthus emblica buccal tablets have wider consumer groups and improve the utilization rate of phyllanthus emblica fruits, so that the invention provides the phyllanthus emblica fruit pie leisure food which is suitable in taste and sweetness and convenient to eat is extremely important.
Detailed Description
The technical solution of the present invention is further illustrated by the following specific examples.
Comparative example 1. olive pies were prepared with carrageenan.
The method comprises the following steps:
1. preparing the Yunnan olive concentrated juice: cleaning ripe, intact, non-rotten and non-mildewed fructus Phyllanthi, pulping fructus Phyllanthi, removing core, colloid-grinding at 3000r/min in a colloid-grinding homogenizer for 2min, separating, filtering, and concentrating the filtrate to 30% of original volume at steam temperature of 45 deg.C by vacuum thin film concentration technology.
2. Preparing the phyllanthus emblica fruit pie: adding 25 parts of white granulated sugar, 3 parts of maltose syrup and 2 parts of carrageenan into a shearing machine filled with water, and uniformly dissolving and compounding; uniformly mixing 35 parts of fructus phyllanthi concentrated juice, 35 parts of water, a compound sugar solution mixed solution and the like, and decocting to 105 ℃ to obtain mixed slurry; the slurry flows into pouring equipment, is automatically poured into a mould, and naturally falls off after being cooled; then the mixture enters a drying tunnel, is dried for 12h at the temperature of 45 ℃, is cooled to 25 ℃, and is finally packaged to obtain the phyllanthus emblica pie.
The prepared finished product is sequentially subjected to inner packaging, product sorting, online metal detection, outer packaging, boxing, inspection and finished product warehousing.
The fructus phyllanthi pie prepared in this comparative example has a compressive strength of 3.59MPa and a water retention of 56%.
Comparative example 2. olive pies were prepared with xanthan gum.
The method comprises the following steps:
1. preparing the Yunnan olive concentrated juice: cleaning ripe, intact, non-rotten and non-mildewed fructus Phyllanthi, pulping fructus Phyllanthi, removing core, colloid-grinding at 3000r/min in a colloid-grinding homogenizer for 2min, separating, filtering, and concentrating the filtrate to 30% of original volume at steam temperature of 45 deg.C by vacuum thin film concentration technology.
2. Preparing the phyllanthus emblica fruit pie: adding 25 parts of white granulated sugar, 3 parts of maltose syrup and 2 parts of xanthan gum into a shearing machine filled with water, and uniformly dissolving and compounding; uniformly mixing 35 parts of fructus phyllanthi concentrated juice, 35 parts of water, a compound sugar solution mixed solution and the like, and decocting to 105 ℃ to obtain mixed slurry; the slurry flows into pouring equipment, is automatically poured into a mould, and naturally falls off after being cooled; then the mixture enters a drying tunnel, is dried for 12h at the temperature of 45 ℃, is cooled to the room temperature, and is finally packaged to obtain the phyllanthus emblica pie.
The prepared finished product is sequentially subjected to inner packaging, product sorting, online metal detection, outer packaging, boxing, inspection and finished product warehousing.
The fructus phyllanthi pie prepared in this example has a compressive strength of 2.89MPa and a water retention of 63%.
Example 3. procedure for the preparation of phyllanthus emblica fruit pie with tamarind seed polysaccharide:
1. preparation of tamarind seed polysaccharide: soaking tamarind kernel powder in 60% ethanol overnight to remove fat, washing, dissolving in 80 deg.C hot water for 50min, stirring, extracting with water, cooling, centrifuging at 8000-10000 r/min, and collecting supernatant; adding 50% ethanol with the same volume into the supernatant extracting solution to carry out alcohol precipitation for 2h, stirring, standing, and centrifuging at 8000-10000 r/min to obtain a precipitate; washing with anhydrous ethanol for 2 times, dehydrating and drying at 50 deg.C for 4 hr, pulverizing the dried solid, and sieving with 100 mesh sieve to obtain tamarind seed polysaccharide.
2. Preparing the Yunnan olive concentrated juice: cleaning ripe, intact, non-rotten and non-mildewed fructus Phyllanthi, pulping fructus Phyllanthi, removing core, colloid-grinding at 3000r/min for 2min in a colloid-grinding homogenizer, homogenizing, separating, filtering, and concentrating the filtrate to 30% of original volume at steam temperature of 45 deg.C by vacuum thin film concentration technology.
3. Preparing the phyllanthus emblica fruit pie: adding 25 parts of white granulated sugar, 3 parts of maltose syrup and 2 parts of tamarind seed polysaccharide into a shearing machine containing 35 parts of water, dissolving at a constant speed to obtain a compound sugar solution, adding 35 parts of fructus phyllanthi concentrated juice, mixing uniformly, decocting to 105 ℃, and standing for 3min to obtain a mixed slurry; the slurry flows into pouring equipment, is automatically poured into a mould, and naturally falls off after being cooled; then the mixture enters a drying tunnel, is dried for 12h at the temperature of 45 ℃, is cooled to the room temperature, and is finally packaged to obtain the phyllanthus emblica pie.
The prepared finished product is sequentially subjected to inner packaging, product sorting, online metal detection, outer packaging, boxing, inspection and finished product warehousing.
The fructus phyllanthi pie prepared in the embodiment has the compressive strength of 4.05MPa and the water retention rate of 72 percent.
Example 4. procedure for preparing phyllanthus emblica fruit pie with tamarind seed polysaccharide:
1. preparation of tamarind seed polysaccharide: soaking tamarind seed kernel powder in 70% ethanol overnight to remove fat, washing, dissolving in 90 deg.C hot water for 30min, stirring, extracting with water, cooling, centrifuging at 8000-10000 r/min, and collecting supernatant; adding 60% ethanol with the same volume into the supernatant extracting solution to carry out alcohol precipitation for 3h, stirring, standing, and centrifuging at 8000-10000 r/min to obtain a precipitate; washing with anhydrous ethanol for 3 times, dehydrating and drying at 60 deg.C for 2 hr, pulverizing the dried solid, and sieving with 200 mesh sieve to obtain tamarind seed polysaccharide.
2. Preparing the Yunnan olive concentrated juice: cleaning ripe, intact, non-rotten and non-mildewed fructus Phyllanthi, pulping fructus Phyllanthi, removing core, colloid-grinding at 3000r/min for 2min in a colloid-grinding homogenizer, separating, filtering, and concentrating the filtrate to 30% of original volume at 40 deg.C by vacuum thin film concentration.
3. Preparing the phyllanthus emblica fruit pie: adding 25 parts of white granulated sugar, 2 parts of maltose syrup and 3 parts of tamarind seed polysaccharide into a shearing machine containing 30 parts of water, dissolving at a constant speed to obtain a compound sugar solution, adding 40 parts of fructus phyllanthi concentrated juice, mixing uniformly, decocting to 105 ℃, and standing for 5min to obtain a mixed slurry; the slurry flows into pouring equipment, is automatically poured into a mould, and naturally falls off after being cooled; then the mixture enters a drying tunnel, is dried for 10h at 50 ℃, is cooled to room temperature, and is packaged to obtain the phyllanthus emblica pie.
The prepared finished product is sequentially subjected to inner packaging, product sorting, online metal detection, outer packaging, boxing, inspection and finished product warehousing.
The fructus phyllanthi pie prepared in this example has a compressive strength of 4.35MPa and a water retention of 83%.
Example 5. procedure for the preparation of phyllanthus emblica fruit pie with tamarind seed polysaccharide:
1. preparation of tamarind seed polysaccharide: soaking tamarind seed kernel powder in 70% ethanol overnight to remove fat, washing, dissolving in 90 deg.C hot water for 40min, stirring, extracting with water, cooling, centrifuging at 8000-10000 r/min, and collecting supernatant; adding 40%, 50% and 60% ethanol with the same volume into the supernatant extract, carrying out fractional alcohol precipitation for 3h, stirring, standing, and centrifuging at 8000-10000 r/min to obtain a precipitate; washing with absolute ethyl alcohol for 2-3 times, dehydrating and drying at 60 ℃ for 3h, then crushing the dried solid, and sieving with a 150-mesh sieve to obtain the tamarind seed polysaccharide.
2. Preparing the Yunnan olive concentrated juice: cleaning ripe, intact, non-rotten and non-mildewed fructus Phyllanthi, pulping fructus Phyllanthi, removing core, colloid-grinding at 3000r/min for 2min in a colloid-grinding homogenizer, separating, filtering, and concentrating the filtrate to 30% of original volume at steam temperature of 50 deg.C by vacuum thin film concentration technology.
3. Preparing the phyllanthus emblica fruit pie: adding 25 parts of white granulated sugar, 3 parts of maltose syrup and 2 parts of tamarind seed polysaccharide into a shearing machine containing 30 parts of water, dissolving at a constant speed to obtain a compound sugar solution, adding 40 parts of fructus phyllanthi concentrated juice, mixing uniformly, decocting to 105 ℃, and standing for 4min to obtain a mixed slurry; the slurry flows into pouring equipment, is automatically poured into a mould, and naturally falls off after being cooled; then the mixture enters a drying tunnel, is dried for 15h at 40 ℃, is cooled to room temperature, and is packaged to obtain the phyllanthus emblica pie.
The prepared finished product is sequentially subjected to inner packaging, product sorting, online metal detection, outer packaging, boxing, inspection and finished product warehousing.
The fructus phyllanthi pie prepared in this example has a compressive strength of 4.33MPa and a water retention of 86%.
Claims (10)
1. The phyllanthus emblica fruit pie prepared from tamarind polysaccharide is characterized by being prepared from the following raw materials in parts by weight: 35-40 parts of Yunnan olive concentrated juice, 2-3 parts of tamarind seed polysaccharide, 30-35 parts of water, 25 parts of white granulated sugar and 2-3 parts of malt syrup.
2. The phyllanthus emblica fruit pie according to claim 1, characterized in that the phyllanthus emblica fruit pie is prepared from the following raw materials in parts by weight: 40 parts of Yunnan olive concentrated juice, 2 parts of tamarind polysaccharide, 30 parts of water, 25 parts of white granulated sugar and 3 parts of maltose syrup.
3. The method for preparing Yunnan olive fruit pie by utilizing tamarind polysaccharide as claimed in claim 1 or 2, which is characterized by comprising the following steps:
(1) sequentially carrying out degreasing, water extraction, alcohol precipitation, drying and crushing on tamarind seed kernel powder, and then sieving with a 100-200-mesh sieve to obtain tamarind seed polysaccharide;
(2) pulping the cleaned phyllanthus emblica, removing cores, homogenizing and concentrating to obtain concentrated phyllanthus emblica juice;
(3) mixing the concentrated phyllanthus emblica juice obtained in the step 2) with a compound sugar solution, decocting, casting, molding, cooling and drying to obtain the phyllanthus emblica pie, wherein the compound sugar solution is a mixed solution of tamarind polysaccharide, water, white granulated sugar and maltose syrup obtained in the step 1).
4. The method according to claim 3, wherein the step (1) of defatting comprises soaking the tamarind kernel powder in 60-70% ethanol overnight.
5. The method according to claim 3, wherein the water extraction in step (1) is to wash the defatted tamarind kernel powder and extract the washed powder with hot water at 80-90 ℃ for 30-50 min to obtain supernatant extract.
6. The method as claimed in claim 3, wherein the alcohol precipitation in the step (1) is carried out by adding 40-60% ethanol with the same volume as the supernatant extract into the supernatant extract obtained after water extraction for 2-3 h.
7. The method of claim 3, wherein the drying in step (1) is performed at 50-60 ℃ for 2-4 h.
8. The method according to claim 3, wherein the homogenizing in the step (2) is that the pulped and pitted fructus phyllanthi is colloid-milled for 2min at 3000 r/min.
9. The method of claim 3, wherein the concentration in step (2) is to concentrate the slurry to 30% of the original volume after homogenization.
10. The method according to claim 3, wherein the boiling in the step (3) is boiling to 105 ℃ for 3-5 min; the drying refers to drying for 10-15h in a drying tunnel at 40-50 ℃.
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| CN114343151A (en) * | 2021-12-15 | 2022-04-15 | 云南猫哆哩集团食品有限责任公司 | Fructus phyllanthi extract of tamarind and preparation method thereof |
| CN115381009A (en) * | 2022-05-27 | 2022-11-25 | 章正东 | Fruit pulp health-care beverage and preparation method thereof |
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| CN114343151A (en) * | 2021-12-15 | 2022-04-15 | 云南猫哆哩集团食品有限责任公司 | Fructus phyllanthi extract of tamarind and preparation method thereof |
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