CN1957748A - Garlic product of eliminating odor, and preparation method - Google Patents
Garlic product of eliminating odor, and preparation method Download PDFInfo
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- CN1957748A CN1957748A CNA2006101343324A CN200610134332A CN1957748A CN 1957748 A CN1957748 A CN 1957748A CN A2006101343324 A CNA2006101343324 A CN A2006101343324A CN 200610134332 A CN200610134332 A CN 200610134332A CN 1957748 A CN1957748 A CN 1957748A
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Abstract
A deodored garlic cloves without damage to original garlic hot taste and smell is prepared through using the garlic root system or leaf to absorb external substances, passivating the garlic enzyme which can generate garlic odor, using L-cysteine as the depressant of garlic enzyme parabasale, microwave heating to deactivate enzyme protein, and using VB1 to convert the garlicin to non-odor garlic thioamine.
Description
One, technical field
Garlic product of eliminating odor and production method thereof belong to agricultural product or food processing field.Relate to garlic botany characteristic, plant substrates cultivation, cell biology, basic biochemistry, agriculture chemistry and control former journey, the support of subjects such as plant chemical ingredient, surfactant.
Two, background technology
Garlic product of eliminating odor and production method thereof are worked the influential domestic and international fundamental research and the big head of garlic smelly situation that disappears.
(1) external fundamental research situation
To the existing very long history of the research of garlic flavor, formed a complete subject at present abroad.Germanization scholar Wertnem utilized the garlic after steam distillation is pulverized in 1844, obtained the strong volatility oily material of some smells, i.e. galic essential oil.Find after deliberation, contain diallyl in the galic essential oil.The relatively mild Ethanol Treatment methods of usefulness such as nineteen forty-four American Cavallno obtain the another kind of essential oil of garlic, are referred to as allicin.Its penetrating odor is stronger than diallyl disulfide.Main component is the diallyl thiosulfinate, molecular formula C
6H
10S
2O, structural formula CH
2=CHCH
2S (O) SCH
2CH=CH
2Stoll in 1948 and Scebeck find when research, are using the ethanol extraction garlic below 0 ℃, obtain a kind of material of colorless and odorless, and through being accredited as (+) S-pi-allyl-L-cysteine sulfoxide, structural formula is CH
2=CHCH
2S (O) CH
2CH (NH
2) COOH, the called after alliin, alliin is crystallizable to obtain superfine acicular crystal.Nineteen fifty-one Stoll and Seeback find to have allinnase in the liliaceous plant (comprising garlic), and have caused the research of garlic flavor substance being goed deep into a step thus.
Further discover, alliin is the excitant flavor precursors, also contain allinnase in the garlic, the two is present in the somatic different parts of garlic, so the complete tissue of garlic there is no pungent, have only when the garlic body is impaired, (cuts, smash, squeeze) and just make the two contact, in the presence of allinase prothetic group, the alliin enzymolysis is become two-acrylic sulfinic acid, dimerization reaction takes place again, generation has the volatile materials of strong pungent, is called allicin at that time.The unstable chemcial property of allicin is met light or heat produces various organic compounds containing sulfurs, and it is distinctive garlicky to form garlic jointly.
About the precursor substance of garlic flavor, external correlative study report is a lot, has identified garlic at present
In four kinds of flavor precursors are arranged, be respectively:
1, S-acrylic-cysteine sulfoxide (PECSO)
2, S-pi-allyl-cysteine sulfoxide (ACSO)
3, S-methyl-cysteine sulfoxide (MCSO)
4, S-propyl group-cysteine sulfoxide (PCSO)
The equal colorless and odorless of these precursor substances, and can form acicular crystal, S-pi-allyl alliin content is the highest in the garlic, accounts for 85% of alliin total amount, S-methyl alliin, and S-propyl group alliin accounts for 13% and 2% respectively, thereby forms the peculiar taste of garlic.
(2) the external big head of garlic smelly progress that disappears
1, California, USA Suo Nuoma town university retirement professor, the transgenosis odorless garlic that Mr. A Long of 77 years old cultivates, garlic after the improvement does not have difference with original quality, and flavour product is various without exception, as peanut fragrance garlic, the peppery fragrance garlic of cream, sweet fragrant pungent garlic etc., the odorless garlic sales volume accounts for 90% of the whole America garlic sales volume.
2, doctor of Japan soaks fresh garlic with sulfur-containing compound in vacuum tank, obtains to disappear smelly garlic.And this technology promoted the system junket Ri Bikaoji president of company to Nagoya one family.After Mr. Kao Ji oneself examination, just bought this technology.And give client as Presents Giving with odorless garlic, the cost of garlic itself adds freight charges, postage, spends 2,500,000,000 yen every year at least.But after distributing odorless garlic, the turnover of company rapidly increases, and second annual income is just above 70 hundred million.
3, German national biotechnology center disappears smellyly to garlic with gene engineering method, it is said and succeeds.
(3) domestic garlic fundamental research situation
Domestic chemistry, food, medicine researcher were all done theoretical research to chemical composition, the allinase of garlic.Shandong Agricultural University's Foodstuffs Academy, science and technology office of the Chinese Academy of Agricultural Sciences Qiao Xuguang, Zhang Zhen China, Qin Xiaochun, South China Science ﹠ Engineering University's food be professors such as Sun Junshe, Gao Kongrong and with the postgraduate respectively the separation and Extraction and the dynamics of enzyme have been done comprehensive research, the allinase optimal reactive temperature that draws simultaneously is 32 ℃, optimum PH 6.4.
PH value is to the influence of allinase vigor
| PH value | 3.0 | 4.0 | 5.0 | 6.0 | 7.0 | 7.6 |
| V 1×10 3(S -) | 21.5 | 24.6 | 28.2 | 30.2 | 29.9 | 25.1 |
Temperature is to the influence of allinase vigor
| T(℃) | 15 | 20 | 25 | 30 | 35 | 40 |
| V 2×10 3(S -) | 19.7 | 29.3 | 34.7 | 45.7 | 42.1 | 33.8 |
The most suitable temperature of allinase is 32 ℃.The optimal reactive temperature of allinase in natural substrate is 37 ℃ according to reports, and it is more stable to use L-cysteine sulfoxide afterreaction instead, because of the protection of disengaging mixing material, and makes optimal reaction temperature drop to 32 ℃.
Also select for use different metal ions and EDTA-Na and L-cysteine etc. to add the enzyme reaction system in the test, measure its activation and inhibition respectively, the results are shown in Table allinase with variable concentrations.
The activation of allinase and inhibition
| Suppress and activation | Activation and inhibitory action add the concentration/mmolL-of activation and inhibitor | |
| 5 | 10 | |
| Activate | Ca 2+ +47.69 | +145.73 |
| Mg 2+ +35.55 | +48.38 | |
| En 2+ +24.79 | +40.10 | |
| Fe 2+ +51.9 | +267.52 | |
| EDTA-Na +17.6 | +45.001 | |
| Suppress | Cu 2+ -85.2 | -100.00 |
| The L-cysteine | -100.00 | -100.00 |
(4) the domestic big head of garlic smelly situation that disappears
The domestic fresh garlic head is disappeared smellyly done research and attempted, can be summarized as four types.
1, the Cao Wei of biology department of Northwest University, Wei Yahui in 1996 disappear smelly with the method processing fresh garlic head that household microwave oven heats.
2, the bioengineering dept bear Wei Dong of Light Engineering Institutes Of Zhengzhou, Wang Suilou in 2004 develop a kind of novel, efficient, nontoxic and polytrophic deodorizing liquid according to the mechanism that the garlic stink produces.This liquid is by the activated silica gel solution of 0.1-0.5%, the ZnSO of 0.1-0.5%
4, 0.1-1% ethanol, 2% Nacl, 0.1% ZS additive.
3, the freezing smelly odorless head of garlic that gets that disappears.Fresh garlic is put into food bag, drop into dry ice and be cooled in-60 ℃ the ethanol about 5 minutes, garlic kept 10 minutes freezing under the state of separating, and at room temperature thawed then.
4, CO
2First supercritical processing.At critical condition CO
2Enter the garlic body easily, meet water and generate carbonic acid, change pH value in the garlic body, reduce the activity of allinase.
The general character of these smelly methods that disappear all is by changing the zymoprotein sex change that pH value and temperature force allinase, making the allinase passivation.Because of also can renaturation after the zymoprotein sex change, the smelly effect that therefore disappears be undesirable.
Three, summary of the invention
(1) garlic product of eliminating odor.The big head of garlic of smelly processing of disappearing through indoor or field has kept genuineness, and presentation quality (market quality) there is not difference before smelly with disappearing.Taste through related personnel of department such as city science and technology office, Urban Committee on Agriculture and the Bureau of Finances, subjective appreciation can't smell the garlic odour flavor really, and what difference garlic pungent, garlic taste do not have with disappearing before smelly.Disappear can be free from all inhibitions after smelly the garlic of eating raw.Through the commercialization and the market development of taking the lead in, can fill up the do not disappear blank of smelly garlic of vegetables market.This is to promoting garlic consumption and produce that it is significant to improve health conditions.
(2) reformed the mode of entrance of deodorizing liquid.To soak the garlic body with deodorizing liquid, and change and be mode of entrance by root system or cauline leaf active absorption.The foundation of this technological improvement: " plant does not completely lose heterotrophism existence and absorbs the ability of allogenic material, and each position of plant can both absorb allogenic material, and only normally the root system by plant absorbs." when this improvement solved and oozed in deodorizing liquid, also outer being seeped into of garlic juice made a garlicky thin out difficult problem in the deodorizing liquid.Also overcome owing to soak head of garlic crust blackout mildew, the drawback of rotting easily when drying in the shade again for a long time.Great amount of water resources has also been saved in the change of mode of entrance, also needn't increase ventilating drying equipment during large-scale production.The active absorption mode is simple and convenient, small investment, free from environmental pollution, is fit to industrialization production.
(3) add the specific function auxiliary agent.There is the acellular lipid film of one deck on garlic cauline leaf surface, is called cuticula.Exocuticle is that allogenic material enters the biggest obstacle in the plant body.The amount that general cauline leaf absorbs allogenic material does not reach 1/10 of use amount.After the garlic results there is 60-90 days rest period, growth and the metabolism state that seizes up after the dormancy, even moisture, temperature conditions suit, garlic does not root yet.Entering by root system or cauline leaf just must these obstacle of eliminating.
In treatment fluid, add some and represent the efficient surfactant of development trend, such as dimethylamine one organic silicon modified by polyether; Novel film forming impermeabilisation water absorbing agent r one polyglutamic acid of preserving moisture; Can the degrade cutin enzyme of cauline leaf exocuticle of interpolation.Add these high-tech products, make the easier infiltration strain of soup body, prolong the spray cloth dense thick time of liquid, improve the degree of resistance of rainwater washing against, strengthen adsorbance and the uptake of garlic strain external source spray cloth liquid.
In the three-dimensional water planting of indoor rock wool, remove the effective method of garlic dormancy is to add gibberellin and Cobastab
1Add NAA and IAA simultaneously and promote early to take root, take root soon to want, the processing phase is shortened in the adduction of two kinds of medicaments of performance, enhances productivity.
These high-tech products and common water absorbing agent glycerine, calcium salt and other hygroscopic materials; Compare with conventional surfactants polyethylene glycol, detergent and other medicaments that can increase the leaf surface wettability, use conventional adhesive agent, bleeding agent, spreader-sticker, needed inhibitor concentration can't be transported to the garlic body by cauline leaf at all.
(4) adopt multiple measure passivation allinase.The fresh garlic head disappear smelly in, locking produces the molecule root of garlic odour flavor not to be loosened, and takes multiple technical measures to carry out Passivation Treatment to allinase.Point out that through scientist's research both at home and abroad allinase is an acid protease, belong to the thermal instability enzyme, have the general general character of enzyme, a part allinase connects 6 phosphopyridoxal pyridoxal phosphate prothetic groups approximately.Can know allinase in view of the above by inference is desmoenzyme, is made up of zymoprotein and prothetic group two parts, and zymoprotein and prothetic group individualism all do not have catalytic action.Enzymatic selectivity, high efficiency depend on zymoprotein itself, and catalytic activity is decided by prothetic group, make the allinase loss of catalytic activity, with a kind of composition deactivation in the allinase, and can be with the allinase passivation.
But thing is not simple like this, and the meat storage leaf of garlic clove is thermo-labile, and heat treated can not be too violent, remove the sex change factor after, zymoprotein spontaneously forms original conformation lentamente again, recovers biologically active; Fixedly prothetic group can only be selected chemical method, in allinase inhibitor such as hydroxylamine hydrochloride, the fragrant plain acid of beans, tea phenol, L-cysteine, selects the green system L-cysteine that suppresses.The L-cysteine belongs to the non-polar amino acid that dissociates, and polar molecule can not pass cell membrane and enter in the cell.If allinase is in diverse location with alliin in cell, the L-cysteine will have no usage.Through the test of root system absorption L-cysteine, allinase inhibitor the garlic odour flavor is alleviated greatly fortunately, allinase may connect at the fiber of cell membrane between silk, exogenous amino acid can enter the space between cells with water and contact with allinase in the cell membrane and react, and allinase is lost activity, and the garlic odour flavor alleviates.As seen, take chemical method or heating using microwave merely, bright garlic disappears smelly not thorough.Because material coverage effects such as glycoprotein, pectin in the cell membrane, the fully impossible and active prothetic group reaction of allinase of external source L-cysteine makes it completely lose activity; With heating using microwave garlic body from magnetron apart from difference, the degree that allinase albumen is damaged is also different, stops heating part and destroys light allinase and recover active again.In view of this complex situations, thoroughly disappear the big head of garlic smelly.Must be to allinase prothetic group and zymoprotein treatment by stages.The smelly preliminary treatment that promptly disappears in the field before indoor or results in garlic results back forces the zymoprotein sex change to make the further passivation of allinase with heating using microwave then.When using L-cysteine allinase inhibitor, also to add thiamine, as the meet absorbent of generation allicin of residual allinase alive and alliin.
Through above-mentioned processing, essence equals the generation of garlic odour flavor is provided with the three lines of defence:
A, usefulness keratoprotein extractive from fermentative L-cysteine are handled the active prothetic group of allinase, make allinase lose catalytic activity.
B, utilize heating using microwave to force the zymoprotein sex change of allinase, make the allinase passivation.
C, through twice processing, if also have remaining allinase,, inhale the thiamine of storage in the garlic body just generates no stink with its reaction allithiamin in case the contact alliin produces allicin, distinguish the flavor of even micro-remaining allinase also is difficult to produce garlic odour.
Allinase is a transaminase, and transaminase has common active prothetic group phosphopyridoxal pyridoxal phosphate, and the L-cysteine can generate stable compound tetrahydro-thiazoles with the reaction of allinase prothetic group phosphopyridoxal pyridoxal phosphate, and prothetic group is lost activity.Tetrahydro-thiazoles is harmless, the leukopenia that line irradiation of energy radiotherapy or anticancer cause.The multiple derivative of thiazole is important drugs and physiological activator.
Thiamine can generate the allithiamin of no stink with allicin.Thiamine is a Cobastab
1, allithiamin is identical with the thiamine effect, and absorbability compares B
1Better, physiologic effect is better.The smelly garlic that disappears meets the pollution-free food standard-required fully.
(5) the big head of garlic smelly the achieving success that disappear will promote the research of garlic flavor chemistry.Once thought before this that the smelly processing that disappears before garlic is eaten raw tended to have influence on the distinctive local flavor of garlic, and be unfavorable for the wherein formation of health-care components allicin.Think that also the medicinal ingredient in the garlic mainly is a sulfur-containing compound, i.e. the allicin that allinase catalysis alliin generates.Also with Allicin, allicin, allicin are referred to as allicin.
The smelly achievement that disappears the big head of garlic discloses: the garlic pungent, the garlic taste composition just was present in the garlic originally.Because of the galic essential oil complicated component, because to trying the processing mode difference of material, the chemical composition result of mensuration is also different.Bright garlic clove is crushed to pulpous state, under complete enzymatic hydrolysis condition, do not contain alliin (by enzymolysis) in the volatile oil component of measuring, in 20 kinds of volatile oil components, promptly contain natural constituents, the composition that contains enzymolysis product again, being difficult to distinguish which composition is enzymolysis product, which composition is original in the garlic body just to exist.
If utilize the garlic clove of handling through the enzyme that goes out to do the examination material, will there be enzymolysis product in the garlic slurry, measure the composition that galic essential oil contains, be exactly the composition that was present in originally in the garlic body.This not only make the big head of garlic disappear smelly back taste is constant is confirmed, and can clarify the theoretical explanation unable to decide which is right (entrusting Shandong University's chemical industry and chemical engineering institute to measure) to the garlic peculiar taste.
Four, indoor and field prescription for the treatment of liquid
(1) indoor prescription for the treatment of liquid
Indoor treatment fluid concentration range
| Compound | Concentration mg/L | ||
| Minimum | Moderate | The highest | |
| GA (gibberellin) | 0.5 | 0.7 | 1.0 |
| NAA (heteroauxin) | 1.0 | 3.0 | 5.0 |
| IAA (methyl) | 0.1 | 0.15 | 0.2 |
| Thiamine | 1.0 | 2.0 | 3.0 |
| The L-cysteine | 0.6 | 0.8 | 1.2 |
| Antibacterial pellet | 3.0 | 4.0 | 5.0 |
(2) field prescription for the treatment of liquid
Field treatment fluid concentration range
| Compound | Concentration mg/L | ||
| Minimum | Moderate | The highest | |
| R one polyglutamic acid | 10.0(g/L) | 12.0(g/L) | 15.0(g/L) |
| Dimethylamine one organic silicon modified by polyether | 0.2 | 0.3 | 0.4 |
| Ammonium sulfate | 20.0 | ||
| Ammonium dihydrogen phosphate (ADP) | 20.0 | ||
| Thiamine | 0.2 | 0.4 | 0.6 |
| The L-cysteine | 1.2 | 1.8 | 2.4 |
| The cutin enzyme | 10.0 | ||
Five, specific implementation method
(1) indoor processing method
1, the forward purchasing high-quality head of garlic.The head of garlic of smelly processing of disappearing will arrive the high-quality garlic place of production and purchase by the head of garlic, and that the head of garlic should select is big, few, the big lobe of lobe, garlic skin solid colour, stature are neat, solid well-balanced, has no mechanical damage.Want lay special stress on should remove clean root, can not scratch garlic clove again, stay the short head of garlic of stem to be only the top quality big head of garlic that processing needs.
2, solid cultivation frame.The height of monomer cultivating stand is preferably fair with operator's sight line, orlop overhead 10 centimetres get final product.The wide length with vinyl disc of frame determines that frame length is exceeded with 2 meters, like this conveniently moving.The sum of cultivating stand is by processing capacity ruling weekly.
3, rock cotton board water planting.Rock cotton board is done cultivation matrix, can provide good rhizospheric environment for first-born of garlic, does not react with the solute of treatment fluid again.The rock cotton board of choosing system 1 cm thick is cut out the same size with tray bottom and is placed in the dish, and the liquid level of treatment fluid is higher than rock cotton board 1-2mm just.First suffers a yaw on rock cotton board with garlic, places 12 ℃-20 ℃ environment, can finish processing in week.(garlic root length is controlled in the 2mm).
4, microwave deactivating enzyme drying.Heating power 600W, temperature is set in 58 ℃, divides two sections heating, every section 35 seconds, stopped 2 minutes the centre, turns over once face, prevent from magnetron nearby the garlic body burnt, cause product rejection.
5, selected check.Want strict selected by standard detection through the big head of garlic of the smelly processing that disappears, vanning is sold.
(2) field processing method
1, spray cloth period.Gathered in the crops preceding about 15 days in garlic, promptly adopt and carry out the complete stool atomizing behind the tongue and spray treatment fluid, degree of being with wetting.Nutrient was concentrated to the period of head of garlic transhipment at a time when this, and the nutrient of preserving in last blade, the leaf sheath also all is transported in the head of garlic, impels the head of garlic to expand.Therefore, at this time spray cloth treatment fluid the best on opportunity.
2, spray number of times, time: spray twice, 7 days at interval, 4:00-6:00 carried out afternoon.
3, indoor microwave treatment: method is the same.
Claims (8)
1, the disappear production method of the smelly big head of garlic is characterized in that it is finished by following operating procedure:
A, select materials
The smelly big head of garlic that disappears should choose earlier that the few lobe of color of the leather unanimity, lobe is big, the head of garlic is neat, solid well-balanced, stay stem will lack, go clean garlic root, not be mechanically damaged, press the garlic of head of garlic sale.
B, eliminate the garlic odour flavor with complex method.Promptly use 5-10mmolL
-The allinase inhibitor makes allinase prothetic group phosphopyridoxal pyridoxal phosphate lose catalytic activity; Utilize the zymoprotein of heating using microwave passivation allinase, add 8-10mmolL
-Absorbent absorbs the allicin of remaining allinase and alliin generation.
C, to remove the garlic dormancy.After the garlic results there is 60-90 days rest period, growth and the metabolism state that seizes up after the dormancy, even moisture, temperature suit, garlic does not root yet.Deodorizing liquid enters the garlic body by the root system active absorption, must add 4-8mmolL
-The gibberellin breaking dormancy, short its energy root of hair makes processing not limited by rest period, satisfies the repeatedly requirement of processing.
D, interpolation specific function assistant.The exocuticle of garlic cauline leaf is the biggest obstacle that allogenic material enters the garlic strain, and the amount that general cauline leaf absorbs allogenic material does not reach 10% of use amount.Be this obstacle of jumping over, slightly increasing under the condition of allogenic material concentration, have only trace to add the specific function assistant, can guarantee that just needed solute concentration enters target position.
E, the garlic clove of handling with the enzyme that goes out are done the examination material, measure the galic essential oil component, do not contain enzymolysis product in the volatile oil component, and the result of mensuration is exactly the natural component that was present in originally in the garlic body.This not only makes disappear constant being confirmed of mouthfeel after smelly of garlic, has also clarified the theoretical explanation unable to decide which is right to garlic flavor unexpectedly.
2,, it is characterized in that described allinase inhibitor L-cysteine according to the production method of the claim 1 described smelly big head of garlic that disappears.
3,, it is characterized in that the absorbent thiamine of allicin according to the production method of the claim 1 described smelly big head of garlic that disappears.
4,, it is characterized in that synergy and the adduction of described NAA+IAA according to the production method of the claim 1 described smelly big head of garlic that disappears.
5,, it is characterized in that described GA+B according to the production method of the power 1 described smelly big head of garlic that disappears
1Synergy and adduction.
6, require the production method of the described smelly big head of garlic that disappears according to power 1, it is characterized in that the cutin enzyme of described part degraded exocuticle.
7, require the production method of the described smelly big head of garlic that disappears according to power 1, it is characterized in that described polyglutamic acid, dimethylamine one organic silicon modified by polyether.
8, require the production method of the described smelly big head of garlic that disappears according to power 1, it is characterized in that the big head of garlic of the described enzyme that goes out (it is smelly to disappear).
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102210432A (en) * | 2010-04-01 | 2011-10-12 | 李潮 | Method for removing peculiar smell of garlic by inactivating allinase and product production process |
| CN105708302A (en) * | 2014-12-05 | 2016-06-29 | 西北有色金属研究院 | Garlic pounding hammer with composite structure |
| CN106591048A (en) * | 2016-12-20 | 2017-04-26 | 广州聚禅现代农业研究院有限公司 | Process for brewing selenium-enriched sugar orange wine |
| CN111758420A (en) * | 2020-05-20 | 2020-10-13 | 王毅 | Selenium-enriched fragrant garlic product and production method thereof |
-
2006
- 2006-11-22 CN CNB2006101343324A patent/CN100525645C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102210432A (en) * | 2010-04-01 | 2011-10-12 | 李潮 | Method for removing peculiar smell of garlic by inactivating allinase and product production process |
| CN102210432B (en) * | 2010-04-01 | 2013-04-03 | 李潮 | Method for removing peculiar smell of garlic by inactivating allinase and product production process |
| CN105708302A (en) * | 2014-12-05 | 2016-06-29 | 西北有色金属研究院 | Garlic pounding hammer with composite structure |
| CN105708302B (en) * | 2014-12-05 | 2017-10-20 | 西北有色金属研究院 | A kind of composite construction garlic pestle |
| CN106591048A (en) * | 2016-12-20 | 2017-04-26 | 广州聚禅现代农业研究院有限公司 | Process for brewing selenium-enriched sugar orange wine |
| CN106591048B (en) * | 2016-12-20 | 2021-06-22 | 广州聚禅现代农业研究院有限公司 | Brewing process of selenium-rich sugar orange fruit wine |
| CN111758420A (en) * | 2020-05-20 | 2020-10-13 | 王毅 | Selenium-enriched fragrant garlic product and production method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100525645C (en) | 2009-08-12 |
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