JP2002253183A - Method for pressing juice of persimmon added with citric acid - Google Patents
Method for pressing juice of persimmon added with citric acidInfo
- Publication number
- JP2002253183A JP2002253183A JP2001103884A JP2001103884A JP2002253183A JP 2002253183 A JP2002253183 A JP 2002253183A JP 2001103884 A JP2001103884 A JP 2001103884A JP 2001103884 A JP2001103884 A JP 2001103884A JP 2002253183 A JP2002253183 A JP 2002253183A
- Authority
- JP
- Japan
- Prior art keywords
- persimmon
- juice
- citric acid
- added
- acidity
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【0001】[0001]
【産業上の利用分野】本発明は、甘柿、渋柿を干し柿以
外で渋を不溶化した柿から果汁を搾汁して、柿食品を製
造する方法である。昔より生活習慣病の予防や二日酔い
に効くと言われる。柿には水溶性柿タンニンと縮合型柿
タンニンを多量に含有する。これはポリフェノール系物
質である。したがって、全ての柿から搾った果汁は健康
飲料及び、健康食品の原料と成す事が出来る。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing persimmon food by squeezing fruit juice from persimmons other than dried persimmons and astringent persimmons other than dried persimmons. It is said to be effective for prevention of lifestyle-related diseases and hangovers since ancient times. Persimmon contains a large amount of water-soluble persimmon tannin and condensed persimmon tannin. This is a polyphenol-based material. Therefore, fruit juice squeezed from all persimmons can be used as a raw material for health drinks and health foods.
【0002】[0002]
【従来の技術】柿の利用方法は、甘柿は生食用であり、
渋柿の未熟果を搾って渋を取る。成熟果は皮を剥いて乾
かし干し柿とする。他にアルコール、ドライアイス、冷
凍による渋抜き、等の用法を用いて渋を抜いて生食柿と
して供するのと、過熟果を用いた食酢等が有る。柿果汁
を搾汁する手段はペクチンをペクチナーゼ添加処理によ
る搾汁、水酸化カルシューム添加処理搾汁方法がある。2. Description of the Related Art Persimmons are used for raw persimmons,
Squeeze the immature fruits of the astringent persimmon to remove the astringency. The mature fruits are peeled and dried to make dried persimmons. In addition, there are a method of removing the astringency using alcohol, dry ice, freezing astringent removal, etc., and serving as a raw persimmon, and a vinegar using an overripe fruit. Means for squeezing persimmon juice include squeezing pectin by adding pectinase and squeezing by adding calcium hydroxide.
【0003】[0003]
【発明が解決しようとする課題】ペクチンの含有が特に
渋柿に多く、搾汁、ろ過の際に、ペクチナーゼ添加処理
もしくは、水酸化カルシューム処理が一般に考えられる
処理法で有る。ペクチナーゼ添加処理には50〜60℃
での温度管理が必要である。水酸化カルシューム処理は
柿の多くの成分が凝固して搾汁液は甘みは有るが、柿の
特質が無くなる。常温処理で柿の特徴が失わず、安価に
処理する事が課題である。The content of pectin is particularly high in astringent persimmon, and a pectinase addition treatment or a calcium hydroxide treatment is generally considered as a treatment method in juice and filtration. 50-60 ° C for pectinase addition
Temperature control is required. In the calcium hydroxide treatment, many components of the persimmon coagulate and the juice is sweet, but the persimmon characteristics are lost. The problem is that persimmons do not lose their characteristics at room temperature and can be processed at low cost.
【0004】[0004]
【課題を解決するための手段】生食用、加工用に不向き
で廃棄される柿を有益な価値有る製品にする手段とし
て、果実破砕時にペクチン分解酵素ペクツナーゼ一を添
加する代わりに、柿果汁を容器に充填して保存するのに
必要な酸度にする量のクエン酸を加え搾汁する。柿は、
高温加熱、冷凍と相反する条件で、それぞれ渋が抜け
る。アルカリ性の水酸化カルシュームを加えて搾汁が出
来る。ならばアルカリ性と、相反する柿の酸性を一層酸
性にすることで搾汁出来ると考察した。クエン酸を、破
砕した柿に加えた。クエン酸の濃度と柿の細胞液との濃
度の差による浸透圧で細胞液の流出。酸による細胞膜の
溶解で細胞液が流出する。従来の果汁製造時にクエン酸
添加の順序は果実の破砕、ペクチナーゼ添加、搾汁、加
熱、濾過、クエン酸添加、充填、殺菌、で行われてい
る。これに対して、本発明のクエン酸添加順序は、果実
の破砕、クエン酸添加、搾汁、加熱、濾過、調合、充
填、殺菌、と変更する。この手段は添加物質が少なく、
安価で高効率に柿果汁が搾汁出来る。As a means of converting persimmons, which are unsuitable for raw food and processing, into valuable products, instead of adding the pectin-degrading enzyme pectunase at the time of crushing the fruit, persimmon juice is used as a container. The citric acid is added in such an amount that the acidity required for filling and preserving it is squeezed. Persimmon
Under the conditions opposite to high-temperature heating and freezing, the astringency comes off. Juice can be made by adding alkaline calcium hydroxide. Then, we thought that the juice could be squeezed by making the alkalinity and the contradictory acidity of the persimmon more acidic. Citric acid was added to the crushed persimmon. Cell efflux by osmotic pressure due to the difference between the concentration of citric acid and that of persimmon. Dissolution of cell membrane by acid causes cell fluid to flow out. In conventional fruit juice production, citric acid is added in the order of crushing fruit, adding pectinase, squeezing, heating, filtering, adding citric acid, filling, and sterilizing. On the other hand, the order of adding citric acid of the present invention is changed to crushing of fruit, addition of citric acid, squeezing, heating, filtration, blending, filling, and sterilization. This means that there are few added substances,
Persimmon juice can be squeezed efficiently at low cost.
【0005】[0005]
【作用】柿自体が持つ、ペクチンによる粘性が搾汁時の
果汁の移動を阻み、果汁の搾汁を阻害する。本発明は、
添加するクエン酸の作用で細胞内から溶液を浸透圧と酸
に因る細胞膜の溶解によって果汁を流出させてペクチン
濃度を薄めて搾汁する。[Action] The viscosity of the persimmon itself due to pectin impedes the movement of the juice during squeezing and inhibits the squeezing of the juice. The present invention
By the action of the citric acid to be added, the juice is made to flow out of the cell by osmotic pressure and dissolution of the cell membrane caused by the acid, thereby reducing the pectin concentration and squeezing the juice.
【0006】丸姿の柿、もしくは、大きく切った渋柿を
外部からの水に触れる事なく高温加熱して脱渋を行う。
この脱渋法は、本発明者が発明した高温加熱脱渋法であ
る。この方法に因り煮えた柿は、加熱中に白濁液が2割
位流出する。この白濁物は水酸化カルシュームを添加し
て白濁物を凝固する事で搾汁が可能と成る。残った八割
の軟化した柿を無添加で一次搾汁をする。残留物にクエ
ン酸を添加する。添加するクエン酸の作用で細胞内から
溶液を浸透圧と酸に因る細胞膜の溶解によって果汁を流
出させてペクチン濃度を薄めた後、二次搾汁する。水酸
化カルシューム添加搾汁液、一次搾汁液、二次搾汁液を
合わせて柿飲料と成す。[0006] Round persimmons or large cut astringent persimmons are heated at a high temperature without touching water from outside to remove astringent persimmons.
This deaeration method is a high-temperature heating deaeration method invented by the present inventors. About 20% of the cloudy liquid flows out of the persimmon boiled by this method during heating. This cloudy substance can be squeezed by adding calcium hydroxide to coagulate the cloudy substance. The primary juice is added to the remaining 80% of the softened persimmon without any addition. Add citric acid to the residue. The action of the citric acid added causes the juice to flow out of the cell by osmotic pressure and dissolution of the cell membrane caused by the acid to reduce the pectin concentration, and then the secondary juice is extracted. Combine the juice, primary juice and secondary juice with calcium hydroxide added to make a persimmon beverage.
【0007】段落番号0005の搾汁した液を新たに破
砕した柿に任意の量を添加する。この液のクエン酸の酸
度で細胞内から溶液が浸透圧で流出する。これと酸に因
る、細胞膜の溶解で溶液が流出するのと段落番号000
5の搾汁した液の水分がペクチン濃度を薄めて搾汁効率
を高める。[0007] An arbitrary amount is added to the freshly crushed persimmon of the squeezed liquid of paragraph [0005]. The solution flows out of the cells by osmotic pressure at the acidity of citric acid in this solution. Paragraph number 000 indicates that the solution flows out due to the dissolution of the cell membrane due to this and the acid.
The water content of the squeezed liquid reduces the pectin concentration and increases the squeezing efficiency.
【0008】請求項5に於いては、渋柿名、市田柿の糖
度は、高温加熱による脱渋抜法での2000年11月7
日、長野県食品工業試験場加工食品部でのペクチン分解
酵素ペクチナーゼ使用による搾汁法の測定では糖度は2
3,2度有った。水酸化カルシュームを使ってペクチン
を凝固する搾汁法の測定では糖度は16度で有った。ク
エン酸添加搾汁法に於いても同じ程度の糖度が有る。こ
れで10〜12度の糖度の飲料水を製造する手段とし
て、この糖度差を薄める分量の水を加えてペクチン濃度
を薄めて搾汁する。残留する柿果肉質に搾汁総量の酸度
が飲料に適する範囲内の分量のクエン酸を加えて再度搾
汁して搾汁効率を高める。[0008] In claim 5, the sugar content of the astringent persimmon name and the Ichida persimmon is determined on November 7, 2000 by the deaeration method using high-temperature heating.
The sugar content was 2 in the measurement of the squeezing method using the pectin degrading enzyme pectinase at the Processed Food Department, Nagano Food Industry Research Institute
There were three or two times. The sugar content was 16 degrees as measured by the squeezing method in which pectin was coagulated using calcium hydroxide. The citric acid added juice method has the same degree of sugar content. As a means for producing drinking water with a sugar content of 10 to 12 degrees, pectin concentration is reduced by adding water in an amount to reduce the sugar content difference, and the juice is squeezed. Citric acid is added to the remaining persimmon flesh in an amount within the range in which the acidity of the total juice is suitable for the beverage, and the juice is again juiced to increase the juice efficiency.
【0009】[0009]
【実施例】無破砕の市田柿をマイクロ波出力600Wの
電子レンジによる高温加熱方式によって1Kgを10分
で渋抜きし、材料とした。すでに柿からは、ペクチンを
多量に含んだ白濁色の液体が加熱に因って2割位流出し
ている。この液を分け水酸化カルシューム0,25%を
加え酸度8,2度でペクチンを凝固して搾汁する。搾汁
液糖度16度であった。前記のペクチンの流出で残った
柿約800gは、無添加で圧搾する。搾汁率40%位で
搾汁不能と成る。搾汁不能の柿、酸度4,9度を製品完
成時の全量の酸度3,8度に成るのを目安にクエン酸を
混ぜて攪拌した後に圧搾する。搾汁液糖度は18度で有
た。この3方法の合計で搾汁率70%を得た.この高糖
度の果汁を調合して糖度12度、酸度3,8度で瓶詰
め、殺菌して柿飲料製品とした。EXAMPLE 1 Kg of uncrushed Ichida persimmon was astringently removed in 10 minutes by a high-temperature heating method using a microwave oven with a microwave output of 600 W in 10 minutes to obtain a material. Already, about 20% of the cloudy liquid containing a large amount of pectin has flowed out of persimmons due to heating. The solution is separated, and 0.25% of calcium hydroxide is added thereto, and the pectin is coagulated at an acidity of 8.2 or 2 times and squeezed. The juice of the juice was 16 degrees. Approximately 800 g of persimmon remaining after the pectin flow is squeezed without addition. It becomes impossible to squeeze when the squeezing rate is about 40%. The non-pulpable persimmon, acidity of 4,9 degrees, is mixed with citric acid with reference to the total acidity of 3,8 degrees at the time of product completion, and then squeezed. The sugar content of the juice was 18 degrees. A squeezing rate of 70% was obtained in total by these three methods. The fruit juice having a high sugar content was prepared, bottled at a sugar content of 12 degrees and an acidity of 3 and 8 degrees, and sterilized to give a persimmon beverage product.
【00010】富有柿4個1Kgを破砕する。破砕した
柿を無添加で搾汁する。搾汁率35〜40%位で搾汁不
能と成る。搾汁不能の柿に製品完成時の酸度3,8度を
目安にクエン酸を入れて攪拌する。クエン酸が柿細胞に
充分染み込む時間をおいて圧搾する。無添加搾汁液とク
エン酸添加搾汁液を加える。搾汁液のペクチンがゼリー
状物質と成る。この搾汁液を80℃〜90℃に加熱す
る。ゼリー状ペクチンが、小さく分かれて、濾過が可能
となる。柿色、柿匂、を有し、糖度12度の飲料690
gを得た。Crush 4 kg of 4 Fuyu persimmons. Squeeze the crushed persimmon without addition. Squeezing becomes impossible at a squeezing rate of about 35 to 40%. Citric acid is added to a persimmon that cannot be squeezed, using the acidity of 3 or 8 degrees at the time of product completion as a guide, and stirred. Press the citric acid after allowing enough time for the persimmon cells to soak. Add the juice without additives and the juice with citric acid. The pectin in the squeezed juice becomes a jelly-like substance. The juice is heated to 80-90 ° C. The jelly-like pectin is divided into small pieces and can be filtered. Beverage 690 with persimmon color, persimmon smell and a sugar content of 12 degrees
g was obtained.
【00011】[00011]
【発明の効果】本発明は上述の通りの製造方法にて構成
されているので、次に記載する効果を奏する。柿の生
食、干し柿、としての製品価値は形状の善し悪しと大小
に因って左右され不良果は廃棄されていた。新しい利用
方法として、全ての柿を渋味を取り除いた後にクエン酸
と一緒に攪拌して細胞膜の溶解と浸透圧に因って細胞内
の溶液を取り出して多種類の新たな柿食品の製造が可能
である。柿には、タンニン類(ポリヘノール)、フラボ
ノイド、カロテン類、ビタミンC、カリウム、植物繊維
等の成分を含有する。すでに血圧を降下する作用、解毒
作用、二日酔い防止作用、胃腸の粘膜の炎症を治す作
用、が有る事は認められている。抗癌作用、抗酸化作
用、免疫機能向上作用、老化防止作用等多くの効用が期
待されている。因って本発明による製品は健康食品とし
ての効果も期待できる。Since the present invention is constructed by the above-described manufacturing method, the following effects are obtained. The product value of persimmon raw food and dried persimmon was determined by the shape and size of the persimmon, and the bad fruits were discarded. As a new method of use, after removing all persimmons, agitating with citric acid and dissolving the cell membrane and taking out the intracellular solution due to osmotic pressure, the production of various new persimmon foods It is possible. Persimmon contains components such as tannins (polyhenol), flavonoids, carotenes, vitamin C, potassium, and plant fiber. It has already been recognized that it has a blood pressure lowering effect, a detoxification effect, a hangover prevention effect, and an effect of curing inflammation of the gastrointestinal mucosa. Many effects are expected such as an anticancer effect, an antioxidant effect, an immune function improving effect, an antiaging effect, and the like. Therefore, the product according to the present invention can be expected to have an effect as a health food.
───────────────────────────────────────────────────── フロントページの続き Fターム(参考) 4B017 LC02 LC03 LG04 LK01 LK08 LP01 4B018 LB08 LB10 MD04 MD09 MD47 MD52 ME06 ME08 ME10 ME11 ME14 MF01 MF04 MF07 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B017 LC02 LC03 LG04 LK01 LK08 LP01 4B018 LB08 LB10 MD04 MD09 MD47 MD52 ME06 ME08 ME10 ME11 ME14 MF01 MF04 MF07
Claims (5)
を破砕する。この破砕果からの果汁搾汁率の向上を目的
にクエン酸を添加する。クエン酸添加量は果汁を容器に
充填し保存に必要な量で、飲食に適する酸度範囲の量と
する。クエン酸が柿果肉内に浸透する時間をおいてから
搾汁して柿果汁と繊維質に分離する。搾汁液の酸度を調
整してから一般的保存工程を経て製品と成す。[Claim 1] A persimmon obtained by artificially insolubilizing the astringency of sweet persimmon and astringent persimmon is crushed. Citric acid is added for the purpose of improving the juice extraction rate from the crushed fruits. The amount of citric acid added is an amount necessary for filling and storing fruit juice in a container, and has an acidity range suitable for eating and drinking. After a period of time in which the citric acid permeates into the persimmon pulp, it is squeezed and separated into persimmon juice and fiber. After adjusting the acidity of the squeezed liquid, it is made into a product through a general storage process.
加熱脱渋法に因り煮えた柿は、加熱中に白濁液が2割程
流れ出る。この白濁液に水酸化カルシューム0,25%
を目安に添加して白濁物を凝固してから搾汁する。残っ
た8割程の軟化した柿を無添加で搾汁する。残留する柿
果肉質にクエン酸を攪拌して混ぜる。クエン酸の添加量
は飲料の容器に充填し保存に必要な量で飲食に適する酸
度範囲の量とする。クエン酸が柿果肉内に浸透する時間
をおき搾汁して柿果汁と繊維質に分離する。水酸化カル
シュームに因る抽出液と無添加搾汁液とクエン酸添加に
因る抽出液は、酸度を調整して、柿飲料と成す。2. A cloudy liquid flows out of the original astringent persimmon and the persimmon boiled by the high-temperature heat-removing astringent persimmon of the astringent persimmon during heating. 0.25% of calcium hydroxide in this cloudy liquid
Is added as a guide to coagulate the cloudy matter and then squeezed. The remaining about 80% of the softened persimmon is squeezed without any addition. Stir and mix the citric acid with the remaining persimmon flesh. The added amount of citric acid is an amount necessary for filling and preserving in a beverage container and in an acidity range suitable for eating and drinking. The citric acid is allowed to permeate into the persimmon pulp at a certain time, and the juice is separated into persimmon juice and fiber. The extract resulting from the calcium hydroxide, the squeezed juice without additives and the extract resulting from the addition of citric acid are adjusted to an acidity to form a persimmon beverage.
を破砕する。製品として飲食に適する酸度のクエン酸を
添加して搾汁する。この搾汁液を、新たに破砕した柿に
添加し搾汁する。この新たな柿の量を合わせて、クエン
酸に因る酸度を容器に充填し保存に必要な量で飲食に適
する酸度に調整し柿飲料と繊維質に分離する。3. A persimmon obtained by artificially insolubilizing sweet persimmon and astringent persimmon. Squeeze after adding citric acid with acidity suitable for eating and drinking as a product. This juice is added to freshly crushed persimmons and juiced. The amount of this new persimmon is combined, the acidity due to citric acid is filled in a container, and the acidity required for storage is adjusted to an acidity suitable for eating and drinking, and separated into persimmon beverage and fiber.
した柿を破砕する。破砕した柿を無添加で搾汁する。残
留する柿果肉質にクエン酸を添加して再度搾汁する。無
添加搾汁液とクエン酸添加搾汁液を加えて飲料と成す。
この際のクエン酸の添加量は、無添加搾汁液とクエン酸
添加搾汁液の総量の酸度が容器に充填し保存に必要な量
で飲料に適する範囲内の分量とする。4. A persimmon obtained by artificially insolubilizing a persimmon or astringent persimmon. Squeeze the crushed persimmon without addition. Citric acid is added to the remaining persimmon flesh, and the juice is squeezed again. A juice is obtained by adding the juice without additive and the juice with citric acid.
The amount of citric acid to be added at this time is an amount necessary for filling the container with the acidity of the total amount of the squeezed juice without addition and the squeezed juice with citric acid and within a range suitable for a beverage.
した柿で飲料に適する糖度を越えて、糖度が高い柿は、
糖度調整の分量の範囲内で、水を製造工程前半の破砕し
た柿に添加し攪拌して搾汁する。この搾汁で残留する柿
果肉質にクエン酸を添加して再度搾汁する。水添加搾汁
液とクエン酸添加搾汁液を加えて飲料と成す。この際の
クエン酸の添加量は、水添加搾汁液とクエン酸添加搾汁
液の総量の酸度が容器に充填し保存に必要な量で飲料に
適する範囲内の分量とする。5. A persimmon obtained by artificially insolubilizing the astringency of sweet persimmon or astringent persimmon, exceeding the sugar content suitable for beverages, and having a high sugar content.
Water is added to the crushed persimmon in the first half of the production process and the juice is stirred and squeezed within the range of the amount of sugar content adjustment. Citric acid is added to the persimmon pulp remaining in this juice and the juice is again juiced. A squeezed liquid with water and a squeezed liquid with citric acid are added to form a beverage. The amount of citric acid to be added at this time is an amount necessary for filling the container with the acidity of the water-added juice and the citric acid-added juice and storing it in a range suitable for a beverage.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2001103884A JP2002253183A (en) | 2001-02-27 | 2001-02-27 | Method for pressing juice of persimmon added with citric acid |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2001103884A JP2002253183A (en) | 2001-02-27 | 2001-02-27 | Method for pressing juice of persimmon added with citric acid |
Publications (1)
Publication Number | Publication Date |
---|---|
JP2002253183A true JP2002253183A (en) | 2002-09-10 |
Family
ID=18956863
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Application Number | Title | Priority Date | Filing Date |
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JP2001103884A Pending JP2002253183A (en) | 2001-02-27 | 2001-02-27 | Method for pressing juice of persimmon added with citric acid |
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2008153077A1 (en) | 2007-06-12 | 2008-12-18 | Hiroshima University | Anti-norovirus agent, and composition comprising the same |
JP2010195738A (en) * | 2009-02-26 | 2010-09-09 | Nakano Bc Kk | Persimmon fruit fraction and use thereof |
KR101281554B1 (en) | 2010-06-17 | 2013-07-03 | (주)카페베네 | Preparation method of Ripe Persimmon Puree for Beverage |
KR101730379B1 (en) * | 2015-12-15 | 2017-04-26 | 한국식품연구원 | Preparation method of food processing persimon and food processing persimon using the same |
CN111286435A (en) * | 2020-04-28 | 2020-06-16 | 桂林电子科技大学 | Preparation method of sweet-scented osmanthus fragrant astringent persimmon and kiwi fruit wine |
-
2001
- 2001-02-27 JP JP2001103884A patent/JP2002253183A/en active Pending
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2008153077A1 (en) | 2007-06-12 | 2008-12-18 | Hiroshima University | Anti-norovirus agent, and composition comprising the same |
US20100240600A1 (en) * | 2007-06-12 | 2010-09-23 | Hiroshima University | Anti-Norovirus Agent and Composition Containing the Same |
EP2153838A4 (en) * | 2007-06-12 | 2012-09-26 | Univ Hiroshima | Anti-norovirus agent, and composition comprising the same |
US8431168B2 (en) * | 2007-06-12 | 2013-04-30 | Hiroshima University | Anti-norovirus agent and composition containing the same |
US8790718B2 (en) | 2007-06-12 | 2014-07-29 | Hiroshima University | Method of disinfection or infection control against norovirus |
JP2010195738A (en) * | 2009-02-26 | 2010-09-09 | Nakano Bc Kk | Persimmon fruit fraction and use thereof |
KR101281554B1 (en) | 2010-06-17 | 2013-07-03 | (주)카페베네 | Preparation method of Ripe Persimmon Puree for Beverage |
KR101730379B1 (en) * | 2015-12-15 | 2017-04-26 | 한국식품연구원 | Preparation method of food processing persimon and food processing persimon using the same |
CN111286435A (en) * | 2020-04-28 | 2020-06-16 | 桂林电子科技大学 | Preparation method of sweet-scented osmanthus fragrant astringent persimmon and kiwi fruit wine |
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