JP2003325157A - Sparkling liquor of bitter gourd and method for producing the same - Google Patents

Sparkling liquor of bitter gourd and method for producing the same

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Publication number
JP2003325157A
JP2003325157A JP2002135956A JP2002135956A JP2003325157A JP 2003325157 A JP2003325157 A JP 2003325157A JP 2002135956 A JP2002135956 A JP 2002135956A JP 2002135956 A JP2002135956 A JP 2002135956A JP 2003325157 A JP2003325157 A JP 2003325157A
Authority
JP
Japan
Prior art keywords
bitter gourd
yeast
happoshu
bitter
producing
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
Application number
JP2002135956A
Other languages
Japanese (ja)
Inventor
Naoto Hirose
直人 広瀬
Takeki Maeda
剛希 前田
Original Assignee
Okinawa Pref Gov
沖縄県
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Okinawa Pref Gov, 沖縄県 filed Critical Okinawa Pref Gov
Priority to JP2002135956A priority Critical patent/JP2003325157A/en
Publication of JP2003325157A publication Critical patent/JP2003325157A/en
Pending legal-status Critical Current

Links

Abstract

<P>PROBLEM TO BE SOLVED: To provide a food form of a sparkling liquor in which a bitter gourd can be ingested in the form of a processed product for effectively utilizing excellent pharmacological effects of the bitter gourd and increasing the consumption thereof and to provide a method for producing the same. <P>SOLUTION: The sparkling liquor of the bitter gourd is obtained by inoculating a yeast into wort containing the bitter gourd, black sugar, a malt extract and water and fermenting the inoculated wort. The method for producing the sparkling liquor of the bitter gourd is carried out as follows. The finely crushed bitter gourd is added into an aqueous solution containing the black sugar and malt extract and the resultant mixture is boiled. Solid components are then removed by filtration and the yeast is subsequently inoculated into the filtrate to ferment the resultant material. <P>COPYRIGHT: (C)2004,JPO

Description

【発明の詳細な説明】Detailed Description of the Invention
【0001】[0001]
【発明の属する技術分野】本発明は、ビールと類似した
味わいを有する発泡酒に関し、更に詳細には、ホップに
代えてゴーヤーを使用し、かつ、黒糖を加えることによ
り得られる、独特の苦みと特徴ある風味および色調を有
する発泡酒およびその製造方法に関する。
BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a sparkling liquor having a taste similar to beer, and more specifically, it has a unique bitterness obtained by using bitter melon instead of hops and adding brown sugar. The present invention relates to a sparkling liquor having a characteristic flavor and color tone and a method for producing the same.
【0002】[0002]
【従来の技術】ゴーヤー(ニガウリ(学名:Momordica
charantia L.))は熱帯アジア原産の夏野菜で、特に沖
縄県において広く栽培されているものであり、その苦味
が最大の特徴である。このゴーヤーには、健胃・整腸作
用があることが知られており、古くから夏バテ予防に食
されてきた。また、最近ではゴーヤーに血糖降下作用が
あることも明らかになっており、更にビタミンCを豊富
に含むことからも健康食材として注目を集め、その消費
は増加しつつある。しかし、現在の消費量の多くは生食
用であり、加工製品への利用は少なかった。
[Prior Art] Goya (Nigauri (scientific name: Momordica
charantia L.)) is a summer vegetable native to tropical Asia, which is widely cultivated especially in Okinawa Prefecture, and its bitterness is its main characteristic. It is known that this bitter gourd has a stomach and intestinal regulating action, and has been eaten for the prevention of summer fat for a long time. Recently, it has been revealed that bitter melon also has a hypoglycemic effect, and since it is rich in vitamin C, it has been attracting attention as a health food, and its consumption is increasing. However, most of the current consumption is for raw food, and its use for processed products was low.
【0003】[0003]
【発明が解決しようとする課題】このゴーヤーの優れた
薬理効果を有効に利用し、その消費量を増加させるため
には、ゴーヤーを加工製品の形で摂取できるようにする
ことが好ましく、本発明は、これに応えるような食品形
態の提供をその課題とするものである。
In order to effectively utilize the excellent pharmacological effect of bitter gourd and increase its consumption, it is preferable that the bitter gourd be ingested in the form of a processed product. Is to provide a food form that can meet the demand.
【0004】[0004]
【課題を解決するための手段】本発明者らは、ゴーヤー
を加工食品とすべく、種々検討を行っていたところ、ゴ
ーヤーの特徴的風味である苦味を呈する成分はモモルデ
シンであることを知った。このモモルデシンはビール中
におけるホップ由来の苦味成分であるイソフムロン類と
類似のトリテルペノイド構造を持つことから、ゴーヤー
をホップに代えて使用した発泡酒も、十分な嗜好レベル
を有する可能性があることに気づいた。
[Means for Solving the Problems] The inventors of the present invention have conducted various studies to make bitter gourd as a processed food, and found that the component exhibiting bitterness, which is the characteristic flavor of bitter gourd, is momordesine. . Since this momordecin has a triterpenoid structure similar to the isohumulones, which are bitterness components derived from hops in beer, it was discovered that Happoshu, which used bitter gourd instead of hops, may have a sufficient taste level. It was
【0005】そこで、ビールの原料として、ホップに代
えてゴーヤーを使用し、これを酵母を用いて発酵させた
ところ、風味の良い発泡酒が得られることを見出し、本
発明を完成した。
Then, when bitter gourd was used instead of hop as a raw material of beer and this was fermented with yeast, it was found that a happoshu with a good flavor was obtained, and the present invention was completed.
【0006】すなわち本発明は、ゴーヤー、黒糖、麦芽
エキスおよび水を含有する麦汁に、酵母を接種し、これ
を発酵させて得られるゴーヤー発泡酒である。
That is, the present invention is a bitter gourd happoshu obtained by inoculating yeast into a wort containing bitter gourd, brown sugar, malt extract and water and fermenting the yeast.
【0007】また本発明は、細かく粉砕したゴーヤーを
黒糖および麦芽エキスを含有する水溶液中に加えて煮沸
し、次いで濾過により固形分を除去した後、酵母を接種
して発酵させることを特徴とするゴーヤー発泡酒の製造
方法である。
Further, the present invention is characterized in that finely crushed bitter gourd is added to an aqueous solution containing brown sugar and malt extract, boiled, and then the solid content is removed by filtration, and then yeast is inoculated and fermented. It is a method for producing Goya Happoshu.
【0008】[0008]
【発明の実施の形態】本明細書中において、発泡酒と
は、ビールと類似するが、酒税法によってビールと認め
られないアルコール飲料を意味する。すなわち、酒税法
では、麦芽、ホップおよび水を原料として発酵させたも
のに加え、政令で定める澱粉類等の物品を麦芽重量の1
0分の5を超えない範囲で添加したものがビールとして
認められており、この規定を逸脱し、例えば、ホップを
使用しないとか、原料の一部に麦芽を使用した発泡性の
酒類などは発泡酒に分類される。
BEST MODE FOR CARRYING OUT THE INVENTION In the present specification, Happoshu means an alcoholic beverage which is similar to beer but is not recognized as beer according to the Liquor Tax Law. That is, according to the Liquor Tax Law, in addition to fermented malt, hops and water as raw materials, products such as starches stipulated by a Cabinet Order are included in the malt weight of
It is recognized as beer that it is added within the range of not more than 5/0, and it deviates from this regulation. For example, hops are not used, and effervescent alcoholic beverages that use malt as a part of the raw material are foamed. It is classified as sake.
【0009】本発明のゴーヤー発泡酒は、まず、通常の
ビール製造の際に使用されるホップに代えてゴーヤーを
用いる点に特徴があり、これにより独特の苦味を得るこ
とができる。このゴーヤーは、乾燥処理したものである
ことが好ましく、特に、冷風乾燥処理をしたゴーヤー
(ドライゴーヤー)が望ましい。この冷風乾燥処理は、
30℃程度の温度で24時間程度行うのが最も適当であ
り、それ以下の温度では、乾燥終了前に微生物の繁殖に
よる変質および異臭が生じることがあり、また、40℃
以上の温度で乾燥した場合は、雑味や加熱臭が感じられ
ることがある。このゴーヤーとしては、細かく粉砕した
ものを使用することにより、風味を損なわず苦味を効率
よく抽出することが可能となる。
The bitter gourd happoshu of the present invention is characterized in that bitter gourd is used in place of hops which are usually used in the production of beer, whereby a unique bitterness can be obtained. This bitter gourd is preferably one that has been subjected to a drying treatment, and particularly a bitter that has been subjected to a cold air drying treatment (dry bitter) is desirable. This cold air drying process
It is most suitable to carry out at a temperature of about 30 ° C for about 24 hours, and at a temperature lower than that, deterioration and offensive odor may occur due to the growth of microorganisms before the end of drying,
When it is dried at the above temperature, odor and heating odor may be felt. By using finely pulverized bitter gourd, bitterness can be efficiently extracted without impairing the flavor.
【0010】本発明のゴーヤー発泡酒の製造において、
上記のゴーヤーの使用量は、発酵前の麦汁中で、0.5
から5質量%程度とすることが好ましく、特に、1から
2質量%とすることが望ましい。
In the production of bitter gourd happoshu of the present invention,
The amount of bitter gourd used is 0.5 in the wort before fermentation.
To 5% by mass, and particularly preferably 1 to 2% by mass.
【0011】また、本発明のゴーヤー発泡酒は、原料と
して黒糖を使用する点にも特徴がある。すなわち、原料
に黒糖を用いることでこくのある風味と色調を付与する
ことができ、さらにゴーヤーの苦味が引き出され、良好
な風味に仕上がる。これに加え、ゴーヤーと黒糖の使用
量によって苦味の程度や色調の濃淡の異なるゴーヤー発
泡酒を得ることが可能となる。
The bitter gourd happoshu of the present invention is also characterized in that brown sugar is used as a raw material. That is, by using brown sugar as a raw material, a rich flavor and color tone can be imparted, bitterness of bitter gourd can be brought out, and a good flavor can be obtained. In addition to this, it becomes possible to obtain a bitter gourd happoshu with different bitterness and shades depending on the amounts of bitter gourd and brown sugar used.
【0012】この黒糖の使用量は、発酵前の麦汁中で、
0.25から10質量%程度とすることが好ましく、特
に、2から4質量%とすることが望ましい。
The amount of brown sugar used in wort before fermentation is
The amount is preferably about 0.25 to 10% by mass, and particularly preferably 2 to 4% by mass.
【0013】本発明のゴーヤー発泡酒は、ホップに代え
てゴーヤーを使用することと、黒糖の添加以外は、ほぼ
公知のビールの醸造方法に準じて製造される。
The bitter gourd happoshu of the present invention is produced according to a generally known beer brewing method except that bitter gourd is used in place of hops and brown sugar is added.
【0014】すなわち、上記成分と麦芽エキスおよび水
の他、必要により、米、トウモロコシ、コウリャン、ジ
ャガイモ、デンプン等の成分を加えて麦汁とし、1から
2時間程度煮沸した後、5〜8℃の酵母接種温度まで冷
却する。次いでこれに酵母、例えば、ラガー酵母やエー
ル酵母などのビール酵母を接種した後、ラガー酵母の場
合は3〜5℃程度の低温で6から10日程度、エール酵
母の場合は15〜20℃で、3から7日程度発酵させ、
必要により後発酵させた後、濾過および/または熱処理
を行うことにより、ゴーヤー発泡酒が得られる。
That is, in addition to the above ingredients, malt extract and water, if necessary, ingredients such as rice, corn, ginger, potato and starch are added to make wort and boiled for about 1 to 2 hours, then at 5 to 8 ° C. Cool to the yeast inoculation temperature of. Then, after inoculating this with yeast, for example, brewer's yeast such as lager yeast and ale yeast, in the case of lager yeast, at a low temperature of about 3 to 5 ° C for about 6 to 10 days, and in the case of ale yeast, at 15 to 20 ° C. Ferment for 3 to 7 days,
If necessary, post-fermentation is carried out, and then filtration and / or heat treatment are carried out to obtain a bitter gourd happoshu.
【0015】また、原料として使用される麦芽エキス
も、ビール製造の常法に従って得ることができる。例え
ば、大麦に水を吸収させた後、大麦の胚芽を発芽させ、
これを加熱乾燥させて得られる麦芽から得たものを使用
することができる。
The malt extract used as a raw material can also be obtained according to a conventional method for beer production. For example, after absorbing water in barley, germinated barley germ,
What was obtained from the malt obtained by heating and drying this can be used.
【0016】更に使用する酵母も、ビール製造の際に一
般に用いられるビール酵母、例えばラガー酵母やエール
酵母等を使用することができ、これらは下面発酵酵母で
あっても上面発酵酵母であっても良い。
As the yeast to be used, brewer's yeast generally used in the production of beer, such as lager yeast and ale yeast, can be used, and these yeasts can be either bottom fermenting yeast or top fermenting yeast. good.
【0017】[0017]
【実施例】以下、実施例挙げ、本発明を更に詳しく説明
するが、本発明はこれら実施例に何ら制約されるもので
はない。
The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.
【0018】実 施 例 1 まず、ゴーヤーの可食部を5mm厚程度にスライスし、
30℃で24時間冷風乾燥させた後、細かく粉砕(粒径
0.5mm以下程度)してドライゴーヤーを得た。
Example 1 First, the edible portion of bitter gourd was sliced to a thickness of about 5 mm,
After being dried in cold air at 30 ° C. for 24 hours, it was finely pulverized (particle diameter of about 0.5 mm or less) to obtain a dry gourd.
【0019】次に、市販の麦芽エキス粉末(Muntons社
製)233gを2.5Lの水に溶解し、これに100g
の黒糖を加えてBrix10程度としたものを1時間煮
沸した。これに上で得たドライゴーヤー25gを加え、
さらに5分間煮沸した。
Next, 233 g of a commercially available malt extract powder (manufactured by Muntons) was dissolved in 2.5 L of water, and 100 g of this was dissolved.
What was made into about Brix10 by adding brown sugar of above was boiled for 1 hour. To this, add 25 g of the dry goya obtained above,
Boil for another 5 minutes.
【0020】煮沸液をステンメッシュで濾過し、酵母懸
濁液(DCL社製 乾燥エールビール用酵母)を添加し
た後、24℃で5日間一次発酵を行い、アルコールを発
生させた。この発酵物は、0.5%のプライミングシュ
ガー(黒糖)を加えた後、耐圧ビンに分注し、15〜2
0℃で7日間二次発酵を行い、炭酸を含有させた。
The boiling liquid was filtered through a stainless mesh, and after adding a yeast suspension (a yeast for dry ale beer manufactured by DCL), primary fermentation was carried out at 24 ° C. for 5 days to generate alcohol. This fermented product was added to 0.5% of priming sugar (brown sugar), and then dispensed into a pressure resistant bottle, and then added to 15-2.
Secondary fermentation was carried out at 0 ° C for 7 days to contain carbonic acid.
【0021】二次発酵物を5℃で1ケ月熟成させた後、
得られたゴーヤー発泡酒のアルコール分を測定したとこ
ろ、約4.5%であった。また、官能評価の結果は以下
の通りであった。
After aging the secondary fermented product at 5 ° C. for 1 month,
When the alcohol content of the obtained Goya Happoshu was measured, it was about 4.5%. The results of sensory evaluation were as follows.
【0022】( 官能評価 ) 味 :麦芽由来の甘味に加えて黒糖の風味が感じられ、
良好に感じられた。苦味はビールに比べて立ち上がりが
遅いものの、ゴーヤーの爽やかな苦味が感じられ、後味
も残らず良好であった。 香り:酵母の生成物由来の良好な発酵臭を呈した。 色 :一般市販のラガービールよりも深みの有る褐色を
呈した。この色は、麦芽由来発泡酒として良好な色調で
あると認められた。 泡立ち:ビールに近い泡立ち性を示した。ビールよりは
泡のきめが荒く、消失も若干早く感じられた。
(Sensory Evaluation) Taste: In addition to the sweetness derived from malt, the flavor of brown sugar is felt,
It felt good. Although the bitterness was slower than that of beer, the bitterness was refreshing bitterness and the aftertaste was good. Aroma: Good fermentation odor derived from yeast products was exhibited. Color: It had a deeper brown color than general commercial lager beer. This color was recognized as having a good color tone as a malt-derived happoshu. Effervescence: Effervescence similar to beer was exhibited. The texture of the foam was rougher than that of beer, and it seemed to disappear a little earlier.
【0023】実 施 例 2 実施例1において、100gの黒糖を50gのブドウ糖
と50gの黒糖に代える以外は、同様にしてゴーヤー発
泡酒を調製した。得られたゴーヤー発泡酒の官能評価
は、色が一般市販のラガービールに似た色調であること
以外は、実施例1で得たゴーヤー発泡酒とほぼ同様であ
った。
Example 2 A Goya Happoshu was prepared in the same manner as in Example 1, except that 100 g of brown sugar was replaced with 50 g of glucose and 50 g of brown sugar. The sensory evaluation of the obtained Goya Happoshu was almost the same as that of the Goya Happoshu except that the color was similar to that of commercially available lager beer.
【0024】[0024]
【発明の効果】本発明のゴーヤー発泡酒は、ゴーヤーか
らの成分を含むものであるため、ゴーヤーの優れた薬理
効果を利用することができる加工製品である。
The bitter gourd happoshu of the present invention is a processed product which can utilize the excellent pharmacological effects of bitter gourd because it contains the ingredients from bitter gourd.
【0025】また、ゴーヤーの苦味に黒糖の風味を加え
た新しい風味の発泡酒であり、ゴーヤーと黒糖の使用量
および割合によって苦味や色調を調節することが可能な
ため、様々な嗜好レベルに応じた製品の提供が可能とな
り、さらにゴーヤー、黒糖の利用拡大につながるもので
ある。 以 上
Further, it is a sparkling liquor with a new flavor in which the bitterness of bitter gourd is added to that of brown sugar. The bitterness and color tone can be adjusted by the amount and ratio of the bitter gourd and brown sugar, so that it can be adjusted according to various taste levels. It will be possible to provide such products and further increase the use of bitter melon and brown sugar. that's all

Claims (8)

    【特許請求の範囲】[Claims]
  1. 【請求項1】 ゴーヤー、黒糖、麦芽エキスおよび水を
    含有する麦汁に、酵母を接種し、これを発酵させて得ら
    れるゴーヤー発泡酒。
    1. A bitter gourd happoshu obtained by inoculating yeast into a wort containing bitter gourd, brown sugar, malt extract and water, and fermenting this.
  2. 【請求項2】 ゴーヤーが冷風乾燥したものである請求
    項第1項記載のゴーヤー発泡酒。
    2. The bitter gourd happoshu according to claim 1, wherein the bitter gourd is dried with cold air.
  3. 【請求項3】 酵母がビール酵母である請求項第1項ま
    たは第2項記載のゴーヤー発泡酒。
    3. The bitter gourd happoshu according to claim 1 or 2, wherein the yeast is brewer's yeast.
  4. 【請求項4】 更に麦汁中に、米、トウモロコシ、コウ
    リャン、ジャガイモまたはデンプンから選ばれる成分を
    含有する請求項第1項ないし第3項の何れかの項記載の
    ゴーヤー発泡酒。
    4. The bitter gourd happoshu according to any one of claims 1 to 3, wherein the wort further contains a component selected from rice, corn, ginger, potato or starch.
  5. 【請求項5】 細かく粉砕したゴーヤーを黒糖および麦
    芽エキスを含有する水溶液中に加えて煮沸し、次いで濾
    過により固形分を除去した後、酵母を接種して発酵させ
    ることを特徴とするゴーヤー発泡酒の製造方法。
    5. A Goya sparkling liquor characterized in that finely crushed bitter gourd is added to an aqueous solution containing brown sugar and malt extract, boiled, and then the solid content is removed by filtration, and then yeast is inoculated and fermented. Manufacturing method.
  6. 【請求項6】 ゴーヤーが冷風乾燥したものである請求
    項第5項記載のゴーヤー発泡酒の製造方法。
    6. The method for producing a bitter gourd happoshu according to claim 5, wherein the bitter gourd is dried with cold air.
  7. 【請求項7】 酵母がビール酵母である請求項第5項ま
    たは第6項記載のゴーヤー発泡酒の製造方法。
    7. The method for producing bitter melon liquor according to claim 5, wherein the yeast is brewer's yeast.
  8. 【請求項8】 黒糖および麦芽エキスを含有する水溶液
    中に、更に、米、トウモロコシ、コウリャン、ジャガイ
    モまたはデンプンから選ばれる成分が添加された請求項
    第5項ないし第7項の何れかの項記載のゴーヤー発泡酒
    の製造方法。
    8. The method according to any one of claims 5 to 7, wherein a component selected from rice, corn, ginger, potato or starch is added to the aqueous solution containing brown sugar and malt extract. The method for producing Goya Happoshu.
JP2002135956A 2002-05-10 2002-05-10 Sparkling liquor of bitter gourd and method for producing the same Pending JP2003325157A (en)

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Publications (1)

Publication Number Publication Date
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Family

ID=29698142

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Country Link
JP (1) JP2003325157A (en)

Cited By (15)

* Cited by examiner, † Cited by third party
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JP2005168441A (en) * 2003-12-12 2005-06-30 Orion Breweries Ltd Fermented alcoholic beverage
JP2006042749A (en) * 2004-08-09 2006-02-16 Sapporo Breweries Ltd Method for producing sparkling alcoholic beverage without using barley, wheat and malt and sparkling alcoholic beverage produced by the production method, and method for producing malt alcoholic beverage and malt alcoholic beverage produced by the production method
JP2010268740A (en) * 2009-05-22 2010-12-02 National Institute Of Advanced Industrial Science & Technology Method for producing yacon alcoholic drink
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Cited By (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005168441A (en) * 2003-12-12 2005-06-30 Orion Breweries Ltd Fermented alcoholic beverage
JP2006042749A (en) * 2004-08-09 2006-02-16 Sapporo Breweries Ltd Method for producing sparkling alcoholic beverage without using barley, wheat and malt and sparkling alcoholic beverage produced by the production method, and method for producing malt alcoholic beverage and malt alcoholic beverage produced by the production method
JP4494123B2 (en) * 2004-08-09 2010-06-30 サッポロビール株式会社 Production method of effervescent alcoholic beverage not using barley, wheat and malt, effervescent alcoholic beverage produced by the production method thereof, production method of malt alcoholic beverage and malt alcoholic beverage produced by the production method
JP2010268740A (en) * 2009-05-22 2010-12-02 National Institute Of Advanced Industrial Science & Technology Method for producing yacon alcoholic drink
WO2011033717A1 (en) * 2009-09-15 2011-03-24 株式会社琉球バイオリソース開発 Goya koji composition
CN102382738A (en) * 2010-11-18 2012-03-21 会泽县绿色科普兴农示范园乌蒙山黑粮酒厂 Black maize liquor and production method thereof
KR20140086917A (en) * 2012-12-28 2014-07-08 함양군 Nuruk containing Momordica charantia and functional liquors prepared using the same
KR101588200B1 (en) 2012-12-28 2016-01-26 함양군 Nuruk containing Momordica charantia and functional liquors prepared using the same
CN103146555A (en) * 2013-03-25 2013-06-12 毛绍春 Method for preparing antioxidant healthcare wine and healthcare wine thereof
CN103484296A (en) * 2013-09-29 2014-01-01 黄平县润发药业农民专业合作社 Perry
KR101620695B1 (en) 2014-07-10 2016-05-12 오복남 Method for manufacture of natural fermentation Vinegar having Jerusalem artichoke and Balsem pear
RU2594569C1 (en) * 2015-09-03 2016-08-20 Олег Иванович Квасенков Bread kvass production method
RU2602195C1 (en) * 2015-09-07 2016-11-10 Олег Иванович Квасенков Bread kvass production method
RU2603390C1 (en) * 2015-09-08 2016-11-27 Олег Иванович Квасенков Bread kvass production method
RU2602198C1 (en) * 2015-09-08 2016-11-10 Олег Иванович Квасенков Bread kvass production method
CN105176743A (en) * 2015-10-08 2015-12-23 赵青 Preparation method of fruit and vegetable mixed type nutritional liquor
CN106721808A (en) * 2016-12-16 2017-05-31 青岛爱雪康生物科技有限公司 A kind of black Bitter Melon Juice dietary product for adjusting blood sugar and its preparation method and application
CN106721808B (en) * 2016-12-16 2018-04-13 青岛爱雪康生物科技有限公司 A kind of black Bitter Melon Juice dietary product for adjusting blood glucose and its preparation method and application

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