CN112674244A - Fruit extract and preparation method thereof - Google Patents
Fruit extract and preparation method thereof Download PDFInfo
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- CN112674244A CN112674244A CN202011411936.5A CN202011411936A CN112674244A CN 112674244 A CN112674244 A CN 112674244A CN 202011411936 A CN202011411936 A CN 202011411936A CN 112674244 A CN112674244 A CN 112674244A
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Abstract
The invention discloses a fruit extract and a preparation method thereof, comprising the following preparation steps: 1) crushing and pulverizing: cleaning, freezing, crushing at low temperature and filtering fresh fruits to obtain fruit powder with the particle size of 100-300 mu m; 2) enzymolysis: directly or after aroma extraction, putting the fruit powder into an enzymolysis solution, and carrying out enzymolysis treatment for 1-4 h at the temperature of 45-65 ℃; the enzymolysis solution is prepared by mixing water and an enzyme preparation, and the enzyme preparation adopts at least one of acid protease, ficin, naringinase and glutaminase; after enzymolysis is finished, heating to 80-90 ℃, and keeping for 3-5 min for enzyme deactivation; 3) filtering the hydrolyzed solution after enzyme deactivation, and collecting clear filtrate, or collecting clear filtrate and mixing with the fruit aroma extract obtained by aroma extraction treatment to obtain the fruit extract. The preparation method provided by the invention is reasonable and novel, and the prepared fruit extract substance has real fragrance and taste and is very close to the characteristics of fresh fruits.
Description
Technical Field
The invention relates to the technical field of beverages, and particularly provides a fruit extract and a preparation method thereof.
Background
In the preparation of beverages, flavors are often added to enhance the flavor and mouthfeel. However, on the one hand, essence is not at all nutritious; on the other hand, compared with fresh fruits, the flavor and mouthfeel presented by the essence are still greatly different. Therefore, it is a technical problem to be solved by those skilled in the art to produce an extract of fresh fruit with real aroma and taste, and very close to the characteristics of the fresh fruit.
In view of the above, the present invention is particularly proposed.
Disclosure of Invention
In order to overcome the defects, the invention provides the fruit extract and the preparation method thereof, the preparation method is reasonable and novel, and the prepared fruit extract substance has real aroma and taste and is very close to the characteristics of fresh fruits.
The technical scheme adopted by the invention for solving the technical problem is as follows: a preparation method of a fruit extract comprises the following preparation steps:
step 1), crushing and pulverizing: selecting a proper variety of fresh fruits according to production requirements, and sequentially carrying out cleaning, freezing, low-temperature crushing and filtering treatment on the fresh fruits to obtain fruit powder with the particle size of 100-300 mu m;
step 2), enzymolysis: directly or after aroma extraction, putting the obtained fruit powder into an enzymolysis solution, and carrying out enzymolysis treatment for 1-4 h at the temperature of 45-65 ℃; wherein the enzymolysis solution is prepared by mixing water and an enzyme preparation, and the enzyme preparation adopts at least one of acid protease, ficin, naringinase and glutaminase;
after enzymolysis is finished, heating to 80-90 ℃, and keeping for 3-5 min for enzyme deactivation;
and 3) filtering the hydrolysis solution obtained after the enzyme deactivation, and taking clear filtrate, or taking the clear filtrate and mixing the clear filtrate with the fruity extract obtained by the aroma extraction treatment to obtain the fruit extract.
As a further improvement of the present invention, the specific manufacturing method of the step 1) is as follows: 1a) selecting fresh fruits with the protein content of 0.5-2% as base materials, cleaning and draining the selected base materials, then sending the base materials into refrigeration equipment, freezing the base materials for more than 48 hours at the temperature of-15 to-20 ℃, and then taking out and slicing the base materials to obtain frozen fruit slices with the thickness of 0.2-0.5 cm; 1b) and putting the frozen fruit pieces into a low-temperature crusher for crushing, and then filtering to obtain fruit powder with the particle size of 100-300 microns.
As a further improvement of the invention, in the step 2), when the fruit powder does not need to be subjected to aroma raising treatment, the fruit powder is directly put into an enzymolysis solution, and subjected to enzymolysis treatment at 45-65 ℃ for 1-4 h, after the enzymolysis is finished, the temperature is raised to 80-90 ℃, and enzyme deactivation is carried out for 3-5 min;
then filtering the hydrolysis solution obtained after the enzyme deactivation, and taking clear filtrate to obtain the fruit extract.
As a further improvement of the present invention, in the step 2), when the fruit powder needs to be subjected to aroma raising treatment, the adopted aroma raising treatment method comprises the following steps: mixing fruit powder and an extraction solvent according to a weight ratio of 1: (0.5-1.5), soaking for 5-30 min, filtering and separating the mixture to obtain filter residue and a filtrate crude product containing fruity substances;
heating the obtained crude filtrate to above 80 ℃ and keeping for 3-5 min to remove the extraction solvent in the crude filtrate to obtain a fruity extract for later use;
putting the obtained filter residue into an enzymolysis solution, carrying out enzymolysis treatment for 1-4 h at 45-65 ℃, after the enzymolysis is finished, heating to 80-90 ℃, and keeping for 3-5 min for enzyme deactivation; then filtering the hydrolysis solution obtained after the enzyme deactivation, taking clear filtrate, and mixing the clear filtrate with the fruity extract to obtain the fruit extract.
As a further improvement of the invention, the extraction solvent adopts 75-95% ethanol by volume concentration or 99% propylene glycol by volume concentration.
As a further improvement of the invention, the enzymolysis solution is prepared by mixing water, acid protease and ficin, and the addition amount of the water is 1-8 times of the total weight of the fruit powder, the addition amount of the acid protease is 0.01-0.2%, and the addition amount of the ficin is 0.01-0.2% calculated by taking the total weight of the fruit powder as a reference.
As a further improvement of the invention, the enzymolysis solution is prepared by mixing water, acid protease and naringinase, and the addition amount of the water is 1-8 times of the total weight of the fruit powder, the addition amount of the acid protease is 0.01-0.2%, and the addition amount of the naringinase is 0.01-0.3% calculated by taking the total weight of the fruit powder as a reference.
As a further improvement of the invention, the enzymolysis solution is prepared by mixing water, acid protease and glutaminase, and the addition amount of the water is 1-8 times of the total weight of the fruit powder, the addition amount of the acid protease is 0.01-0.2%, and the addition amount of the glutaminase is 0.01-0.3% calculated by taking the total weight of the fruit powder as a reference.
As a further improvement of the invention, the enzymolysis solution is prepared by mixing water, acid protease, ficin, naringinase and glutaminase, and the addition amount of the water is 1-8 times of the total weight of the fruit powder, the addition amount of the acid protease is 0.01-0.2%, the addition amount of the ficin is 0.01-0.2%, the addition amount of the naringinase is 0.01-0.3%, and the addition amount of the glutaminase is 0.01-0.3% by taking the total weight of the fruit powder as a reference.
The invention also provides a fruit extract which is prepared by the preparation method of the fruit extract.
The invention has the beneficial effects that: firstly, the invention obtains a fruit extract substance with real aroma and taste which is very close to the characteristics of fresh fruits by optimizing the preparation method, thereby greatly enhancing the taste and flavor of foods such as beverages and the like and well meeting the market demand. The manufacturing method provided by the invention also effectively improves the utilization rate of raw materials, thereby effectively saving processing raw materials and improving economic benefits.
Detailed Description
The present invention will be described in further detail with reference to specific examples, but the present invention is not limited to these examples.
The invention discloses a fruit extract and a preparation method thereof, the preparation method is reasonable and novel, and the prepared fruit extract has real fragrance and taste which are very close to the characteristics of fresh fruits, thereby greatly enhancing the taste and flavor of foods such as beverages and the like and well meeting the market demand. The reason for realizing the method is mainly that the invention optimizes and innovates the preparation method of the fruit extract, and the specific description is as follows:
preparation of fruit extract
Example 1:
the method comprises the following manufacturing steps:
step 1), crushing and pulverizing: 1a) selecting fresh peaches (juicy peaches or yellow peaches) as a base material, cleaning and draining the peaches, then sending the peaches into a freezing device, freezing the peaches for 50 hours at the temperature of-15 ℃, taking out the peaches, slicing the peaches and removing kernels to obtain frozen peach slices with the thickness of 0.3 cm; 1b) putting the obtained frozen peach slices into a low-temperature crusher for crushing, wherein the working parameters of the low-temperature crusher during crushing are as follows: the precooling temperature is-100 to-120 ℃, and the crushing temperature is-140 to-180 ℃; then filtering to obtain fruit powder with the particle size of 200 mu m; the fruit powder in the state is beneficial to subsequent enzymolysis treatment, and the full fruit utilization maximization is well realized;
step 2), enzymolysis: directly putting 1000g of fruit powder into an enzymolysis solution, and carrying out enzymolysis treatment for 3h at 50 ℃, wherein the enzymolysis solution is prepared by mixing 2000g of water, 1.5g of acid protease and 0.5g of ficin (namely the enzyme preparation is prepared by compounding the acid protease and the ficin); after the enzymolysis is finished, heating to 90 ℃, and keeping for 4min for enzyme deactivation;
and 3) filtering the hydrolysis solution obtained after the enzyme deactivation (the filtering mesh number is 100 mu m), and taking clear filtrate to obtain the peach extract.
Example 2:
the method comprises the following manufacturing steps:
step 1), crushing and pulverizing: 1a) selecting fresh oranges as a base material, cleaning and draining the oranges, then sending the oranges into a freezing device, freezing the oranges for 50 hours at the temperature of minus 20 ℃, and then taking out and slicing the oranges to obtain frozen orange slices with the thickness of 0.4 cm; 1b) putting the obtained frozen orange slices into a low-temperature crusher for crushing, wherein the working parameters of the low-temperature crusher during crushing are as follows: the precooling temperature is-100 to-110 ℃, and the crushing temperature is-140 to-150 ℃; then filtering to obtain fruit powder with the particle size of 180 mu m; the fruit powder in the state is beneficial to subsequent enzymolysis treatment, and the full fruit utilization maximization is well realized;
step 2), enzymolysis: directly putting 1000g of fruit powder into an enzymolysis solution, and carrying out enzymolysis treatment for 1h at 55 ℃, wherein the enzymolysis solution is prepared by mixing 4000g of water, 1g of acid protease and 2.5g of glutaminase (namely the enzyme preparation is prepared by compounding acid protease and glutaminase); after the enzymolysis is finished, heating to 90 ℃, and keeping for 5min for enzyme deactivation;
and 3) filtering the hydrolysis solution obtained after the enzyme deactivation (the filtering mesh number is 100 mu m), and taking clear filtrate to obtain the orange extract.
Example 3:
the method comprises the following manufacturing steps:
step 1), crushing and pulverizing: 1a) selecting fresh strawberries as a base material, cleaning and draining the strawberries, then sending the strawberries into a freezing device, freezing the strawberries for 50 hours at the temperature of-15 ℃, and then taking out and slicing the strawberries to obtain frozen strawberry slices with the thickness of 0.2 cm; 1b) putting the obtained frozen strawberry slices into a low-temperature crusher for crushing, wherein the working parameters of the low-temperature crusher during crushing are as follows: the precooling temperature is-110 to-120 ℃, and the crushing temperature is-140 to-160 ℃; then filtering to obtain fruit powder with the particle size of 150 mu m; the fruit powder in the state is beneficial to subsequent enzymolysis treatment, and the full fruit utilization maximization is well realized;
step 2), enzymolysis: directly putting 1000g of fruit powder into an enzymolysis solution, and carrying out enzymolysis treatment for 3h at 50 ℃, wherein the enzymolysis solution is prepared by mixing 5000g of water, 0.5g of acid protease, 1g of ficin, 1.5g of naringinase and 1.6g of glutaminase (namely the enzyme preparation is prepared by compounding acid protease, ficin, naringinase and glutaminase); after the enzymolysis is finished, heating to 90 ℃, and keeping for 4min for enzyme deactivation;
and 3) filtering the hydrolysis solution obtained after the enzyme deactivation (the filtering mesh number is 100 mu m), and taking clear filtrate to obtain the strawberry extract.
Example 4:
the method comprises the following manufacturing steps:
step 1), crushing and pulverizing: 1a) selecting fresh sugar oranges as base materials, cleaning and draining the sugar oranges, then sending the sugar oranges into a freezing device, freezing the sugar oranges for 50 hours at the temperature of minus 16 ℃, taking out the sugar oranges and slicing the sugar oranges to obtain frozen sugar orange slices with the thickness of 0.5 cm; 1b) putting the frozen sugar orange slices into a low-temperature crusher for crushing, wherein the working parameters of the low-temperature crusher for crushing are as follows: the precooling temperature is-100 to-110 ℃, and the crushing temperature is-150 to-160 ℃; then filtering to obtain fruit powder with the particle size of 200 mu m; the fruit powder in the state is beneficial to subsequent aroma extraction and enzymolysis treatment, and the full fruit utilization maximization is well realized;
step 2), enzymolysis: firstly, carrying out aroma-raising treatment on the obtained fruit powder, wherein the specific treatment method comprises the following steps: mixing 1000g of fruit powder with 1500g of 75 vol% ethanol, soaking for 30min, filtering the mixture (200 μm), and separating to obtain filter residue and crude product of filtrate containing fruity substance;
heating the obtained crude filtrate to 100 deg.C, and maintaining for 5min to remove ethanol in the crude filtrate to obtain extract of white sugar and fructus Citri Tangerinae aroma;
putting the obtained filter residue into an enzymolysis solution, and carrying out enzymolysis treatment for 3h at 55 ℃, wherein the enzymolysis solution is prepared by mixing 3000g of water, 1.8g of acid protease and 0.3g of naringinase (namely the enzyme preparation is prepared by compounding the acid protease and the naringinase); after the enzymolysis is finished, heating to 90 ℃, and keeping for 5min for enzyme deactivation;
and 3) filtering the hydrolysis solution obtained after the enzyme deactivation (the filtering mesh is 120 mu m), taking clear filtrate, and mixing the clear filtrate with the sugar orange aroma extract to obtain the sugar orange extract.
Example 5:
the method comprises the following manufacturing steps:
step 1), crushing and pulverizing: 1a) selecting fresh oranges as a base material, cleaning and draining the oranges, then sending the oranges into a freezing device, freezing the oranges for 50 hours at the temperature of minus 20 ℃, and then taking out and slicing the oranges to obtain frozen orange slices with the thickness of 0.4 cm; 1b) putting the obtained frozen mango slices into a low-temperature crusher for crushing, wherein the working parameters of the low-temperature crusher during crushing are as follows: the precooling temperature is-100 to-110 ℃, and the crushing temperature is-140 to-150 ℃; then filtering to obtain fruit powder with the particle size of 100 mu m; the fruit powder in the state is beneficial to subsequent aroma extraction and enzymolysis treatment, and the full fruit utilization maximization is well realized;
step 2), enzymolysis: firstly, carrying out aroma-raising treatment on the obtained fruit powder, wherein the specific treatment method comprises the following steps: mixing 1000g of fruit powder with 1000g of 90 vol% ethanol, soaking for 20min, filtering the mixture (with filter mesh number of 100 μm), and separating to obtain filter residue and crude product of filtrate containing fruity substance;
heating the obtained crude filtrate to 100 ℃, and keeping for 5min to remove ethanol in the crude filtrate to obtain an orange fragrance extract for later use;
putting the obtained filter residue into an enzymolysis solution, and carrying out enzymolysis treatment for 1h at 65 ℃, wherein the enzymolysis solution is prepared by mixing 7000g of water, 0.5g of acid protease, 1.8g of ficin, 2g of naringinase and 0.5g of glutaminase (namely the enzyme preparation is prepared by compounding acid protease, ficin, naringinase and glutaminase); after the enzymolysis is finished, heating to 90 ℃, and keeping for 5min for enzyme deactivation;
and 3) filtering the hydrolysis solution obtained after the enzyme deactivation (the filtering mesh number is 100 mu m), taking clear filtrate, and mixing the clear filtrate with the orange aroma extract to obtain the orange extract.
Second, product sensory evaluation
1) Preparation example samples
Respectively preparing and diluting the fruit extracts prepared in the embodiments 1-5 of the invention with proper amount of RO water to prepare drinkable samples; five samples were also defined as samples 1-5, respectively, i.e.: sample 1 corresponds to example 1, sample 2 corresponds to example 2, … … and so on.
2) Comparative formulation
Comparative example 1:
the method comprises the following manufacturing steps:
step 1), crushing and pulverizing: 1a) selecting fresh oranges as a base material, cleaning and draining the oranges, then sending the oranges into a freezing device, freezing the oranges for 50 hours at the temperature of minus 20 ℃, and then taking out and slicing the oranges to obtain frozen orange slices with the thickness of 0.4 cm; 1b) putting the obtained frozen orange slices into a low-temperature crusher for crushing, wherein the working parameters of the low-temperature crusher during crushing are as follows: the precooling temperature is-100 to-110 ℃, and the crushing temperature is-140 to-150 ℃; then filtering to obtain fruit powder with the particle size of 180 mu m;
step 2), putting the obtained fruit powder into extraction equipment (referred to tea extraction equipment) for extraction treatment to obtain an orange extract;
and 3) preparing and diluting the obtained orange extract with a proper amount of RO water to prepare a drinkable orange beverage.
3) Sensory evaluation
The beverages prepared in the samples 1-5 and the comparative example 1 are subjected to sensory evaluation, the evaluation items of the sensory evaluation mainly comprise fragrance, taste and flavor, the specific sensory evaluation standard is shown in the following table 1, and the sensory evaluation result is shown in the following table 2:
TABLE 1 beverage sensory evaluation criteria (five divisions)
TABLE 2 sensory evaluation results of the six beverages
Combining tables 1 and 2, it can be seen that: the beverage prepared from the fruit extract obtained in the embodiments 1 to 5 of the invention has the characteristics of full fruit aroma, fresh sweetness, sweet and full taste, very good fresh fruit taste and the like, and further shows that the fruit extract prepared in the embodiments 1 to 5 of the invention has the advantages of real aroma and taste, very close to the characteristics of fresh fruits and the like, and well meets the market demand.
Third, product physical and chemical detection
The detection results of the physicochemical detection of the orange extracts prepared in examples 2 and 5 of the present invention and comparative example 1 are shown in table 3 below:
TABLE 3 results of physical and chemical tests of the three orange extracts
As can be seen from Table 3: compared with the comparative example 1, the total amount of sweet amino acids (such as serine, glycine, proline and glutamic acid) contained in the orange extracts obtained in the examples 2 and 5 of the invention is increased by 14-30%, so that the taste of the fruit extract obtained in the invention is very sweet and full, and the fresh fruit taste is excellent.
In conclusion, the fruit extract substance which has real aroma and taste and is very close to the characteristics of fresh fruits is obtained by optimizing the preparation method, so that the taste and flavor of foods such as beverages can be greatly enhanced, and the market demand is well met.
The above-mentioned embodiments are only for illustrating the composition and efficacy of the invention, and are not to be construed as limiting the scope of the invention, therefore, all changes in equivalent structure and similar modifications which do not depart from the invention are deemed to be within the scope of the invention.
Claims (10)
1. A method for preparing a fruit extract is characterized by comprising the following steps: the method comprises the following manufacturing steps:
step 1), crushing and pulverizing: selecting a proper variety of fresh fruits according to production requirements, and sequentially carrying out cleaning, freezing, low-temperature crushing and filtering treatment on the fresh fruits to obtain fruit powder with the particle size of 100-300 mu m;
step 2), enzymolysis: directly or after aroma extraction, putting the obtained fruit powder into an enzymolysis solution, and carrying out enzymolysis treatment for 1-4 h at the temperature of 45-65 ℃; wherein the enzymolysis solution is prepared by mixing water and an enzyme preparation, and the enzyme preparation adopts at least one of acid protease, ficin, naringinase and glutaminase;
after enzymolysis is finished, heating to 80-90 ℃, and keeping for 3-5 min for enzyme deactivation;
and 3) filtering the hydrolysis solution obtained after the enzyme deactivation, and taking clear filtrate, or taking the clear filtrate and mixing the clear filtrate with the fruity extract obtained by the aroma extraction treatment to obtain the fruit extract.
2. The method of making a fruit extract according to claim 1, wherein: the specific manufacturing method of the step 1) comprises the following steps: 1a) selecting fresh fruits with the protein content of 0.5-2% as base materials, cleaning and draining the selected base materials, then sending the base materials into refrigeration equipment, freezing the base materials for more than 48 hours at the temperature of-15 to-20 ℃, and then taking out and slicing the base materials to obtain frozen fruit slices with the thickness of 0.2-0.5 cm; 1b) and putting the frozen fruit pieces into a low-temperature crusher for crushing, and then filtering to obtain fruit powder with the particle size of 100-300 microns.
3. The method of making a fruit extract according to claim 1, wherein: in the step 2), when the fruit powder does not need to be subjected to aroma raising treatment, the fruit powder is directly put into an enzymolysis solution, enzymolysis treatment is carried out for 1-4 hours at the temperature of 45-65 ℃, after the enzymolysis is finished, the temperature is increased to 80-90 ℃, and enzyme deactivation is carried out for 3-5 min;
then filtering the hydrolysis solution obtained after the enzyme deactivation, and taking clear filtrate to obtain the fruit extract.
4. The method of making a fruit extract according to claim 1, wherein: in the step 2), when the fruit powder needs to be subjected to aroma raising treatment, the adopted aroma raising treatment method comprises the following steps: mixing fruit powder and an extraction solvent according to a weight ratio of 1: (0.5-1.5), soaking for 5-30 min, filtering and separating the mixture to obtain filter residue and a filtrate crude product containing fruity substances;
heating the obtained crude filtrate to above 80 ℃ and keeping for 3-5 min to remove the extraction solvent in the crude filtrate to obtain a fruity extract for later use;
putting the obtained filter residue into an enzymolysis solution, carrying out enzymolysis treatment for 1-4 h at 45-65 ℃, after the enzymolysis is finished, heating to 80-90 ℃, and keeping for 3-5 min for enzyme deactivation; then filtering the hydrolysis solution obtained after the enzyme deactivation, taking clear filtrate, and mixing the clear filtrate with the fruity extract to obtain the fruit extract.
5. The method of making a fruit extract according to claim 4, wherein: the extraction solvent adopts 75-95% volume concentration ethanol or 99% volume concentration propylene glycol.
6. The method of making a fruit extract according to claim 1, wherein: the enzymolysis solution is prepared by mixing water, acid protease and ficin, and the total weight of the fruit powder is used as a reference, the addition amount of the water is 1-8 times of the total weight of the fruit powder, the addition amount of the acid protease is 0.01-0.2%, and the addition amount of the ficin is 0.01-0.2%.
7. The method of making a fruit extract according to claim 1, wherein: the enzymolysis solution is prepared by mixing water, acid protease and naringinase, and is calculated by taking the total weight of the fruit powder as a reference, wherein the addition amount of the water is 1-8 times of the total weight of the fruit powder, the addition amount of the acid protease is 0.01-0.2%, and the addition amount of the naringinase is 0.01-0.3%.
8. The method of making a fruit extract according to claim 1, wherein: the enzymolysis solution is prepared by mixing water, acid protease and glutaminase, and calculated by taking the total weight of the fruit powder as a reference, the addition amount of the water is 1-8 times of the total weight of the fruit powder, the addition amount of the acid protease is 0.01-0.2%, and the addition amount of the glutaminase is 0.01-0.3%.
9. The method of making a fruit extract according to claim 1, wherein: the enzymolysis solution is prepared by mixing water, acid protease, ficin, naringinase and glutaminase, and calculated by taking the total weight of the fruit powder as a reference, the addition amount of the water is 1-8 times of the total weight of the fruit powder, the addition amount of the acid protease is 0.01-0.2%, the addition amount of the ficin is 0.01-0.2%, the addition amount of the naringinase is 0.01-0.3%, and the addition amount of the glutaminase is 0.01-0.3%.
10. A fruit extract prepared by the method of any one of claims 1 to 9.
Priority Applications (1)
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| CN202011411936.5A CN112674244A (en) | 2020-12-04 | 2020-12-04 | Fruit extract and preparation method thereof |
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| CN202011411936.5A CN112674244A (en) | 2020-12-04 | 2020-12-04 | Fruit extract and preparation method thereof |
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| CN112674244A true CN112674244A (en) | 2021-04-20 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117547573A (en) * | 2024-01-12 | 2024-02-13 | 广东金骏康生物技术有限公司 | Citrus fruit powder beneficial to respiratory tract function and preparation method thereof |
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2020
- 2020-12-04 CN CN202011411936.5A patent/CN112674244A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117547573A (en) * | 2024-01-12 | 2024-02-13 | 广东金骏康生物技术有限公司 | Citrus fruit powder beneficial to respiratory tract function and preparation method thereof |
| CN117547573B (en) * | 2024-01-12 | 2024-03-29 | 广东金骏康生物技术有限公司 | Citrus fruit powder beneficial to respiratory tract function and preparation method thereof |
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