CN112106858A - Tea vinegar beverage and preparation method thereof - Google Patents
Tea vinegar beverage and preparation method thereof Download PDFInfo
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- CN112106858A CN112106858A CN202011119324.9A CN202011119324A CN112106858A CN 112106858 A CN112106858 A CN 112106858A CN 202011119324 A CN202011119324 A CN 202011119324A CN 112106858 A CN112106858 A CN 112106858A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/20—Removing unwanted substances
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/08—Addition of flavouring ingredients
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- General Health & Medical Sciences (AREA)
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- Tea And Coffee (AREA)
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Abstract
The invention provides a tea vinegar beverage, which comprises the following raw materials: the tea vinegar beverage comprises tea vinegar primary pulp and raw and auxiliary materials, wherein the raw and auxiliary materials comprise white granulated sugar, high fructose corn syrup, a sweetening agent, double-dehydration apple juice, sodium citrate, potassium sorbate, citric acid and lemon essence. A preparation method of a tea vinegar beverage comprises the following steps: preparation: introducing the tea vinegar primary pulp into a semi-finished product blending tank through a closed pipeline, adding required raw and auxiliary materials, and stirring for 30 min; degassing and filtering: and (3) removing non-condensable gas from the tea vinegar prepared in the step (1) through a degasser, then introducing the tea vinegar into a duplex filter to remove impurities, and then introducing the tea vinegar into a cache tank for storage. According to the invention, the black tea soup is fermented to form the tea vinegar primary pulp, and the raw and auxiliary materials with various components are added to be mixed to form the finished beverage, so that the taste of the beverage is improved on the premise of keeping various nutrient elements in the black tea, and the beverage is more suitable for the popular taste.
Description
Technical Field
The invention relates to the technical field of tea vinegar beverages, and particularly relates to a tea vinegar beverage and a preparation method thereof.
Background
Black tea is refined by a series of technological processes of withering, rolling, fermenting, drying and the like, and is subjected to chemical reaction centered on tea polyphenol enzymatic oxidation in the processing process to generate new components such as theaflavin, thearubigins and the like and aroma substances, and is rich in multiple nutrient elements such as carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, aspartic acid and the like, so that the black tea has the functions of gastrointestinal digestion, appetite promotion, diuresis, edema elimination and heart strengthening.
Along with the improvement of living standard of people, the demand of beverage tends to be diversified and developed, and the problem that people need to solve is how to make black tea become beverage which meets the taste of the public and become daily beverage.
Disclosure of Invention
The invention aims to provide a tea vinegar beverage and a preparation method thereof, which are used for solving the problem of how to make black tea into a beverage which meets the taste of the public in the background technology and make the black tea become a daily beverage.
The invention adopts the following technical scheme:
a tea vinegar beverage comprises the following raw materials: tea vinegar primary pulp and raw and auxiliary materials;
the raw and auxiliary materials comprise white granulated sugar, high fructose corn syrup, a sweetening agent, double-dehydration apple juice, sodium citrate, potassium sorbate, citric acid and lemon essence;
the weight ratio of the white granulated sugar to the high fructose corn syrup to the sweetening agent to the double-de-apple juice to the sodium citrate to the potassium sorbate to the citric acid to the lemon essence is 50:50: 0.5: 15:0.4:0.5: 1.8:0.1.
A preparation method of a tea vinegar beverage comprises the following steps:
preparation: introducing the tea vinegar primary pulp into a semi-finished product blending tank through a closed pipeline, adding required raw and auxiliary materials, and stirring for 30 min;
degassing and filtering: removing non-condensable gas from the tea vinegar prepared in the step 1 through a degasser, introducing the tea vinegar into a duplex filter to remove impurities, and introducing the tea vinegar into a cache tank for storage;
sterilization and filtration: performing high-temperature and ultraviolet sterilization on the tea vinegar in the cache tank, guiding the sterilized tea vinegar into a precision filter for secondary filtration, and guiding the filtered tea vinegar into a finished product storage tank through a closed pipeline;
and (3) sterile filling: cleaning the pop can, guiding the cleaned pop can into an aseptic filling room through a closed pipeline, filling tea vinegar in a finished product storage tank into the pop can, enabling the can cover to enter the aseptic filling room through an ultraviolet transfer window, putting the can cover into a capping machine, and capping and sealing the can cover through the capping machine to obtain a finished product;
code spraying: the finished product passes through an automatic code spraying machine through a conveyor belt;
high-temperature sterilization: the finished product after code spraying passes through a high-temperature sterilization cleaning machine;
drying: drying the tank body by a drying machine after sterilization;
packaging a finished product: and conveying the finished product to a packaging workbench for packaging.
Preferably, the tea vinegar primary pulp is prepared by the following steps:
water treatment: taking raw water, treating and purifying to obtain purified water, and storing the purified water in a storage tank;
boiling: placing purified water and black tea bag into tea soup pot, adding to 100 deg.C, boiling for 30-40min, and taking out black tea bag to obtain tea soup;
blending: guiding the tea soup in the step 2 into a blending tank, adding white granulated sugar, and stirring for 30min by a stirrer;
fermentation: cooling the tea soup prepared in the step 3 to 28-35 ℃, introducing the tea soup into a fermentation tank through a closed pipeline, adding black tea fungus mother fungus into the fermentation tank, controlling the temperature of the fermentation tank to be 30 ℃ to ferment the tea soup, and stopping fermentation when the tea soup is fermented to the PH value with acidity of 1.9-2.3 to obtain the tea vinegar primary pulp.
Preferably, the ratio of the black tea leaf packet to the purified water is 2-3g:400 g.
Preferably, the ratio of the tea soup to the black tea fungus mother is 500g:8-9 g.
Preferably, the ratio of the tea soup to the black tea fungus mother is 500g:8-10 g.
Preferably, the ratio of the tea soup to the black tea fungus mother is 500g:8-12 g.
The invention has the following beneficial effects:
according to the invention, the black tea soup is fermented to form the tea vinegar primary pulp, and the raw and auxiliary materials with various components are added to be mixed to form the finished beverage, so that the taste of the beverage is improved on the premise of keeping various nutrient elements in the black tea, and the beverage is more suitable for the popular taste.
Detailed Description
Example one
A tea vinegar beverage comprises the following raw materials: tea vinegar primary pulp and raw and auxiliary materials;
the raw and auxiliary materials comprise white granulated sugar, high fructose corn syrup, a sweetening agent, double-dehydration apple juice, sodium citrate, potassium sorbate, citric acid and lemon essence;
the weight ratio of white granulated sugar, high fructose corn syrup, a sweetening agent, double-de-apple juice, sodium citrate, potassium sorbate, citric acid and lemon essence is (50: 50: 0.5): 15:0.4:0.5: 1.8, adding 50kg of white granulated sugar, 50kg of high fructose corn syrup, 0.5kg of sweetening agent, 15kg of double-de-apple juice, 0.4kg of sodium citrate, 0.5kg of potassium sorbate, 1.8kg of citric acid and 0.1kg of lemon essence into 0.1 and 1 ton of tea vinegar primary pulp respectively.
The high fructose corn syrup adopts F42 type high fructose corn syrup, the sweetener adopts TR100 type sweetener, the double-de-apple juice adopts 7 times concentrated double-de-apple juice, and the lemon essence adopts BT-11050 type lemon essence.
A tea vinegar beverage comprises the following steps:
preparation: introducing the tea vinegar primary pulp into a semi-finished product blending tank through a closed pipeline, adding required raw and auxiliary materials, and stirring for 30 min;
degassing and filtering: removing non-condensable gas from the tea vinegar prepared in the step 1 through a degasser, introducing the tea vinegar into a duplex filter to remove impurities, and introducing the tea vinegar into a cache tank for storage;
sterilization and filtration: performing high-temperature and ultraviolet sterilization on the tea vinegar in the cache tank, guiding the sterilized tea vinegar into a precision filter for secondary filtration, and guiding the filtered tea vinegar into a finished product storage tank through a closed pipeline;
and (3) sterile filling: cleaning the pop can, guiding the cleaned pop can into an aseptic filling room through a closed pipeline, filling tea vinegar in a finished product storage tank into the pop can, enabling the can cover to enter the aseptic filling room through an ultraviolet transfer window, putting the can cover into a capping machine, and capping and sealing the can cover through the capping machine to obtain a finished product;
code spraying: the finished product passes through an automatic code spraying machine through a conveyor belt;
high-temperature sterilization: the finished product after code spraying passes through a high-temperature sterilization cleaning machine;
drying: drying the tank body by a drying machine after sterilization;
packaging a finished product: and conveying the finished product to a packaging workbench for packaging.
The tea vinegar primary pulp is prepared by the following steps:
water treatment: taking raw water, treating and purifying to obtain purified water, and storing the purified water in a storage tank;
boiling: placing purified water and black tea bag into tea soup pot, adding to 100 deg.C, boiling for 30-40min, and taking out black tea bag to obtain tea soup;
the proportion of the black tea bag and the purified water is 2-3g:400 g;
blending: guiding the tea soup in the step 2 into a blending tank, adding white granulated sugar, and stirring for 30min by a stirrer;
fermentation: cooling the tea soup prepared in the step 3 to 28-35 ℃, introducing the tea soup into a fermentation tank through a closed pipeline, adding black tea fungus mother fungus into the fermentation tank, controlling the temperature of the fermentation tank to be 30 ℃ for fermentation of the tea soup, and stopping fermentation when the tea soup is fermented to the PH value with acidity of 1.9-2.3 to obtain tea vinegar primary pulp;
the ratio of the tea soup to the black tea fungus mother is 500g to 8 g.
Example two
A tea vinegar beverage comprises the following raw materials: tea vinegar primary pulp and raw and auxiliary materials;
the raw and auxiliary materials comprise white granulated sugar, high fructose corn syrup, a sweetening agent, double-dehydration apple juice, sodium citrate, potassium sorbate, citric acid and lemon essence;
the weight ratio of white granulated sugar, high fructose corn syrup, a sweetening agent, double-de-apple juice, sodium citrate, potassium sorbate, citric acid and lemon essence is (50: 50: 0.5): 15:0.4:0.5: 1.8, adding 50kg of white granulated sugar, 50kg of high fructose corn syrup, 0.5kg of sweetening agent, 15kg of double-de-apple juice, 0.4kg of sodium citrate, 0.5kg of potassium sorbate, 1.8kg of citric acid and 0.1kg of lemon essence into 0.1 and 1 ton of tea vinegar primary pulp respectively.
The high fructose corn syrup adopts F42 type high fructose corn syrup, the sweetener adopts TR100 type sweetener, the double-de-apple juice adopts 7 times concentrated double-de-apple juice, and the lemon essence adopts BT-11050 type lemon essence.
A tea vinegar beverage comprises the following steps:
preparation: introducing the tea vinegar primary pulp into a semi-finished product blending tank through a closed pipeline, adding required raw and auxiliary materials, and stirring for 30 min;
degassing and filtering: removing non-condensable gas from the tea vinegar prepared in the step 1 through a degasser, introducing the tea vinegar into a duplex filter to remove impurities, and introducing the tea vinegar into a cache tank for storage;
sterilization and filtration: performing high-temperature and ultraviolet sterilization on the tea vinegar in the cache tank, guiding the sterilized tea vinegar into a precision filter for secondary filtration, and guiding the filtered tea vinegar into a finished product storage tank through a closed pipeline;
and (3) sterile filling: cleaning the pop can, guiding the cleaned pop can into an aseptic filling room through a closed pipeline, filling tea vinegar in a finished product storage tank into the pop can, enabling the can cover to enter the aseptic filling room through an ultraviolet transfer window, putting the can cover into a capping machine, and capping and sealing the can cover through the capping machine to obtain a finished product;
code spraying: the finished product passes through an automatic code spraying machine through a conveyor belt;
high-temperature sterilization: the finished product after code spraying passes through a high-temperature sterilization cleaning machine;
drying: drying the tank body by a drying machine after sterilization;
packaging a finished product: and conveying the finished product to a packaging workbench for packaging.
The tea vinegar primary pulp is prepared by the following steps:
water treatment: taking raw water, treating and purifying to obtain purified water, and storing the purified water in a storage tank;
boiling: placing purified water and black tea bag into tea soup pot, adding to 100 deg.C, boiling for 30-40min, and taking out black tea bag to obtain tea soup;
the proportion of the black tea bag and the purified water is 2-3g:400 g;
blending: guiding the tea soup in the step 2 into a blending tank, adding white granulated sugar, and stirring for 30min by a stirrer;
fermentation: cooling the tea soup prepared in the step 3 to 28-35 ℃, introducing the tea soup into a fermentation tank through a closed pipeline, adding black tea fungus mother fungus into the fermentation tank, controlling the temperature of the fermentation tank to be 30 ℃ for fermentation of the tea soup, and stopping fermentation when the tea soup is fermented to the PH value with acidity of 1.9-2.3 to obtain tea vinegar primary pulp;
the ratio of the tea soup to the black tea fungus mother is 500g to 10 g.
EXAMPLE III
A tea vinegar beverage comprises the following raw materials: tea vinegar primary pulp and raw and auxiliary materials;
the raw and auxiliary materials comprise white granulated sugar, high fructose corn syrup, a sweetening agent, double-dehydration apple juice, sodium citrate, potassium sorbate, citric acid and lemon essence;
the weight ratio of white granulated sugar, high fructose corn syrup, a sweetening agent, double-de-apple juice, sodium citrate, potassium sorbate, citric acid and lemon essence is (50: 50: 0.5): 15:0.4:0.5: 1.8, adding 50kg of white granulated sugar, 50kg of high fructose corn syrup, 0.5kg of sweetening agent, 15kg of double-de-apple juice, 0.4kg of sodium citrate, 0.5kg of potassium sorbate, 1.8kg of citric acid and 0.1kg of lemon essence into 0.1 and 1 ton of tea vinegar primary pulp respectively.
The high fructose corn syrup adopts F42 type high fructose corn syrup, the sweetener adopts TR100 type sweetener, the double-de-apple juice adopts 7 times concentrated double-de-apple juice, and the lemon essence adopts BT-11050 type lemon essence.
A tea vinegar beverage comprises the following steps:
preparation: introducing the tea vinegar primary pulp into a semi-finished product blending tank through a closed pipeline, adding required raw and auxiliary materials, and stirring for 30 min;
degassing and filtering: removing non-condensable gas from the tea vinegar prepared in the step 1 through a degasser, introducing the tea vinegar into a duplex filter to remove impurities, and introducing the tea vinegar into a cache tank for storage;
sterilization and filtration: performing high-temperature and ultraviolet sterilization on the tea vinegar in the cache tank, guiding the sterilized tea vinegar into a precision filter for secondary filtration, and guiding the filtered tea vinegar into a finished product storage tank through a closed pipeline;
and (3) sterile filling: cleaning the pop can, guiding the cleaned pop can into an aseptic filling room through a closed pipeline, filling tea vinegar in a finished product storage tank into the pop can, enabling the can cover to enter the aseptic filling room through an ultraviolet transfer window, putting the can cover into a capping machine, and capping and sealing the can cover through the capping machine to obtain a finished product;
code spraying: the finished product passes through an automatic code spraying machine through a conveyor belt;
high-temperature sterilization: the finished product after code spraying passes through a high-temperature sterilization cleaning machine;
drying: drying the tank body by a drying machine after sterilization;
packaging a finished product: and conveying the finished product to a packaging workbench for packaging.
The tea vinegar primary pulp is prepared by the following steps:
water treatment: taking raw water, treating and purifying to obtain purified water, and storing the purified water in a storage tank;
boiling: placing purified water and black tea bag into tea soup pot, adding to 100 deg.C, boiling for 30-40min, and taking out black tea bag to obtain tea soup;
the proportion of the black tea bag and the purified water is 2-3g:400 g;
blending: guiding the tea soup in the step 2 into a blending tank, adding white granulated sugar, and stirring for 30min by a stirrer;
fermentation: cooling the tea soup prepared in the step 3 to 28-35 ℃, introducing the tea soup into a fermentation tank through a closed pipeline, adding black tea fungus mother fungus into the fermentation tank, controlling the temperature of the fermentation tank to be 30 ℃ for fermentation of the tea soup, and stopping fermentation when the tea soup is fermented to the PH value with acidity of 1.9-2.3 to obtain tea vinegar primary pulp;
the ratio of the tea soup to the black tea fungus mother is 500g to 12 g.
According to the invention, the black tea soup is fermented to form the tea vinegar primary pulp, and the raw and auxiliary materials with various components are added to be mixed to form the finished beverage, so that the taste of the beverage is improved on the premise of keeping various nutrient elements in the black tea, and the beverage is more suitable for the popular taste.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (7)
1. The tea vinegar beverage is characterized by comprising the following raw materials: tea vinegar primary pulp and raw and auxiliary materials;
the raw and auxiliary materials comprise white granulated sugar, high fructose corn syrup, a sweetening agent, double-dehydration apple juice, sodium citrate, potassium sorbate, citric acid and lemon essence;
the weight ratio of the white granulated sugar to the high fructose corn syrup to the sweetening agent to the double-de-apple juice to the sodium citrate to the potassium sorbate to the citric acid to the lemon essence is 50:50: 0.5: 15:0.4:0.5: 1.8:0.1.
2. The preparation method of the tea vinegar beverage is characterized by comprising the following steps of:
preparation: introducing the tea vinegar primary pulp into a semi-finished product blending tank through a closed pipeline, adding required raw and auxiliary materials, and stirring for 30 min;
degassing and filtering: removing non-condensable gas from the tea vinegar prepared in the step 1 through a degasser, introducing the tea vinegar into a duplex filter to remove impurities, and introducing the tea vinegar into a cache tank for storage;
sterilization and filtration: performing high-temperature and ultraviolet sterilization on the tea vinegar in the cache tank, guiding the sterilized tea vinegar into a precision filter for secondary filtration, and guiding the filtered tea vinegar into a finished product storage tank through a closed pipeline;
and (3) sterile filling: cleaning the pop can, guiding the cleaned pop can into an aseptic filling room through a closed pipeline, filling tea vinegar in a finished product storage tank into the pop can, enabling the can cover to enter the aseptic filling room through an ultraviolet transfer window, putting the can cover into a capping machine, and capping and sealing the can cover through the capping machine to obtain a finished product;
code spraying: the finished product passes through an automatic code spraying machine through a conveyor belt;
high-temperature sterilization: the finished product after code spraying passes through a high-temperature sterilization cleaning machine;
drying: drying the tank body by a drying machine after sterilization;
packaging a finished product: and conveying the finished product to a packaging workbench for packaging.
3. The preparation method of the tea vinegar beverage as claimed in claim 2, wherein the tea vinegar primary pulp is prepared by the following steps:
water treatment: taking raw water, treating and purifying to obtain purified water, and storing the purified water in a storage tank;
boiling: placing purified water and black tea bag into tea soup pot, adding to 100 deg.C, boiling for 30-40min, and taking out black tea bag to obtain tea soup;
blending: guiding the tea soup in the step 2 into a blending tank, adding white granulated sugar, and stirring for 30min by a stirrer;
fermentation: cooling the tea soup prepared in the step 3 to 28-35 ℃, introducing the tea soup into a fermentation tank through a closed pipeline, adding black tea fungus mother fungus into the fermentation tank, controlling the temperature of the fermentation tank to be 30 ℃ to ferment the tea soup, and stopping fermentation when the tea soup is fermented to the PH value with acidity of 1.9-2.3 to obtain the tea vinegar primary pulp.
4. The preparation method of the tea vinegar beverage according to claim 3, wherein the ratio of the black tea bag to the purified water is 2-3g:400 g.
5. The preparation method of the tea vinegar beverage as claimed in claim 3, wherein the ratio of the tea soup to the black tea fungus mother is 500g:8-9 g.
6. The preparation method of the tea vinegar beverage as claimed in claim 3, wherein the ratio of the tea soup to the black tea fungus mother is 500g:8-10 g.
7. The preparation method of the tea vinegar beverage as claimed in claim 3, wherein the ratio of the tea soup to the black tea fungus mother is 500g:8-12 g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011119324.9A CN112106858A (en) | 2020-10-19 | 2020-10-19 | Tea vinegar beverage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011119324.9A CN112106858A (en) | 2020-10-19 | 2020-10-19 | Tea vinegar beverage and preparation method thereof |
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| CN112106858A true CN112106858A (en) | 2020-12-22 |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431099A (en) * | 2013-09-13 | 2013-12-11 | 遵义市郎笑笑食品有限责任公司 | Formula of ice tea beverage and processing technology of ice tea beverage |
| CN107691704A (en) * | 2017-10-18 | 2018-02-16 | 中国科学院昆明植物研究所 | A kind of black-tea fungus drink and preparation method thereof |
| CN109699773A (en) * | 2018-11-16 | 2019-05-03 | 安徽伟航饮品有限公司 | A kind of black tea drink preparation method |
| CN110338317A (en) * | 2019-08-13 | 2019-10-18 | 河南省金色康辉生物科技有限公司 | A kind of composite fruit juice black tea drinks and preparation method thereof |
-
2020
- 2020-10-19 CN CN202011119324.9A patent/CN112106858A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431099A (en) * | 2013-09-13 | 2013-12-11 | 遵义市郎笑笑食品有限责任公司 | Formula of ice tea beverage and processing technology of ice tea beverage |
| CN107691704A (en) * | 2017-10-18 | 2018-02-16 | 中国科学院昆明植物研究所 | A kind of black-tea fungus drink and preparation method thereof |
| CN109699773A (en) * | 2018-11-16 | 2019-05-03 | 安徽伟航饮品有限公司 | A kind of black tea drink preparation method |
| CN110338317A (en) * | 2019-08-13 | 2019-10-18 | 河南省金色康辉生物科技有限公司 | A kind of composite fruit juice black tea drinks and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 阮美娟等: "饮料用辅料", 《饮料工艺学》 * |
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Application publication date: 20201222 |