CN103549595A - Preparation method of psidium guajave drinks - Google Patents
Preparation method of psidium guajave drinks Download PDFInfo
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- CN103549595A CN103549595A CN201310528494.6A CN201310528494A CN103549595A CN 103549595 A CN103549595 A CN 103549595A CN 201310528494 A CN201310528494 A CN 201310528494A CN 103549595 A CN103549595 A CN 103549595A
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- 241000508269 Psidium Species 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000000706 filtrate Substances 0.000 claims abstract description 24
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- 238000000855 fermentation Methods 0.000 claims abstract description 14
- 230000004151 fermentation Effects 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 238000011049 filling Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 239000003381 stabilizer Substances 0.000 claims abstract description 5
- 235000013361 beverage Nutrition 0.000 claims description 15
- 230000002255 enzymatic effect Effects 0.000 claims description 7
- 238000010009 beating Methods 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 3
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 3
- 241000206575 Chondrus crispus Species 0.000 claims description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 3
- 239000000661 sodium alginate Substances 0.000 claims description 3
- 235000010413 sodium alginate Nutrition 0.000 claims description 3
- 229940005550 sodium alginate Drugs 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 4
- 238000001914 filtration Methods 0.000 abstract 2
- 108090000790 Enzymes Proteins 0.000 abstract 1
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 108010059820 Polygalacturonase Proteins 0.000 abstract 1
- 235000013681 dietary sucrose Nutrition 0.000 abstract 1
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 6
- 239000007788 liquid Substances 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Natural products OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 102000003746 Insulin Receptor Human genes 0.000 description 1
- 108010001127 Insulin Receptor Proteins 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 240000001679 Psidium guajava Species 0.000 description 1
- 235000013929 Psidium pyriferum Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 210000001789 adipocyte Anatomy 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000026731 phosphorylation Effects 0.000 description 1
- 238000006366 phosphorylation reaction Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000017105 transposition Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of psidium guajave drinks. The preparation method comprises the following steps: 1, cutting psidium guajave leaves out, adding water and pectinase for enzymolysis, deactivating enzyme, filtering, and extracting filtrate; 2, pulping psidium guajave fruits, adding water and yeast, fermenting for 12-36h at the temperature of 35-40 DEG C, fermenting for 10-60 days at the temperature of 10-20 DEG C, filtering, extracting a filtrate; and 3, mixing the filtrate obtained in the step 1 with the filtrate obtained in the step 2 in a weight ratio of (5-10):1, adding a stabilizing agent, citric acid and saccharose, homogenizing, filling and sterilizing after uniformly stirring to prepare the psidium guajave drinks. According to the preparation method, the psidium guajave leaves and the psidium guajave fruits are used as main raw materials, thus a new path of utilizing the psidium guajave leaves is developed, and a new drinks brand is developed; and a preparation process is carried out by mainly adopting modes such as enzymolysis and fermentation, nutritive ingredients in the raw materials are damaged a little, and special flavors in the psidium guajave leaves and the psidium guajave fruits are effectively kept.
Description
Technical field
The present invention relates to beverage production technology field, specifically a kind of preparation method of guava beverage.
Background technology
Guava (Psidium guajava) is the torrid zone, subtropical fruit, originates in America, and all there is cultivation in South China and the Sichuan Basin now, fragrant and sweet good to eat.Ripe guava is light green color, and pericarp is thin and brittle, when edible, generally need not peel, and pulp is thick, fresh and sweet crisp and refreshing.It contains the trace elements such as the nutriments such as more rich protein, vitamin A, C and phosphorus, calcium, magnesium, is extraordinary health food.In Guava Leaf extract, containing polyhydric phenols composition, can stimulate the phosphorylation of insulin receptor and the transposition of GLUT on adipocyte, the function of the similar insulin of tool, contributes to the control of diabetes.At present, the utilization of guava and edible mostly be its fruit of employing, and to the research of Guava Leaf with utilize less
Summary of the invention
The preparation method who the object of this invention is to provide a kind of guava beverage, making mouthfeel uniqueness, be rich in the new beverage of guava fragrant.
The present invention will be by the following technical solutions:
A preparation method for guava beverage, is characterized in that, comprises the following steps:
1) by after Guava Leaf chopping, add the water of 3～10 times of its weight, 0.01%～1% pectase, under the condition of 35～45 ℃, enzymolysis is 0.5～5 hour, and the enzymatic activity of going out is filtered, and gets filtrate;
2) by after Fructus psidii guajavae immaturus making beating, add the water of 1～3 times of its weight, 0.001%～0.1% yeast, the condition bottom fermentation prior to 35～40 ℃ 12～36 hours, then in the condition bottom fermentation of 10～20 ℃ 10～60 days, filter, get filtrate;
3) by step 1) and step 2) in the filtrate that makes with the weight ratio of 5～10:1, mix, then add stabilizing agent, 0.01%～0.1% citric acid and 0.1%～1% the sucrose of mixed liquor weight 1%～3%, after mixing, homogeneous, filling, sterilization, makes guava beverage.
In step 1), described in go out the process of enzymatic activity for enzymolysis liquid is heated to seethe with excitement and keeps 5～20 minutes.
The optimum weight ratio of the filtrate making in step 3), step 1) and the step 2 of getting) is 8.5:1.
In step 3), described stabilizing agent is xanthans, carragheen, sodium alginate or carboxymethyl cellulose.
Beneficial effect of the present invention is:
It is primary raw material that Guava Leaf and Fructus psidii guajavae immaturus are take in the present invention, has opened up a new way of utilizing Guava Leaf, has developed new drink variety; The preparation process of beverage mainly adopts the mode of enzymolysis and fermentation to carry out, little to the nutritional labeling destruction in raw material, has effectively kept the peculiar taste in Guava Leaf and Fructus psidii guajavae immaturus, has given the guava fragrant of beverage uniqueness.
The specific embodiment
With specific embodiment, be further described below, but the present invention is not limited to these embodiment.
Embodiment 1
1) by after Guava Leaf chopping, add the water of 8 times of its weight, 0.05% pectase, under the condition of 40 ℃, enzymolysis is 3 hours, enzymolysis liquid is heated to seethe with excitement and keeps 10 minutes with the enzymatic activity of going out, and filters, and gets filtrate;
2) by after Fructus psidii guajavae immaturus making beating, add the water of 2 times of its weight, 0.005% yeast, the condition bottom fermentation prior to 38 ℃ 24 hours, then in the condition bottom fermentation of 15 ℃ 30 days, filter, get filtrate;
3) by step 1) and step 2) in the filtrate that makes with the weight ratio of 8.5:1, mix, then add xanthans, 0.06% citric acid and 0.4% the sucrose of mixed liquor weight 2%, after mixing, homogeneous, filling, sterilization, makes guava beverage.
Embodiment 2
1) by after Guava Leaf chopping, add the water of 3 times of its weight, 0.04% pectase, under the condition of 45 ℃, enzymolysis is 0.5 hour, enzymolysis liquid is heated to seethe with excitement and keeps 10 minutes with the enzymatic activity of going out, and filters, and gets filtrate;
2) by after Fructus psidii guajavae immaturus making beating, add the water of 3 times of its weight, 0.001% yeast, the condition bottom fermentation prior to 37 ℃ 36 hours, then in the condition bottom fermentation of 10 ℃ 40 days, filter, get filtrate;
3) by step 1) and step 2) in the filtrate that makes with the weight ratio of 10:1, mix, then add carragheen, 0.06% citric acid and 1% the sucrose of mixed liquor weight 1%, after mixing, homogeneous, filling, sterilization, makes guava beverage.
Embodiment 3
1) by after Guava Leaf chopping, add the water of 7 times of its weight, 1% pectase, under the condition of 35 ℃, enzymolysis is 2 hours, enzymolysis liquid is heated to seethe with excitement and keeps 20 minutes with the enzymatic activity of going out, and filters, and gets filtrate;
2) by after Fructus psidii guajavae immaturus making beating, add the water of 1 times of its weight, 0.08% yeast, the condition bottom fermentation prior to 40 ℃ 12 hours, then in the condition bottom fermentation of 15 ℃ 60 days, filter, get filtrate;
3) by step 1) and step 2) in the filtrate that makes with the weight ratio of 5:1, mix, then add sodium alginate, 0.1% citric acid and 0.1% the sucrose of mixed liquor weight 1.8%, after mixing, homogeneous, filling, sterilization, makes guava beverage.
Embodiment 4
1) by after Guava Leaf chopping, add the water of 10 times of its weight, 0.01% pectase, under the condition of 40 ℃, enzymolysis is 5 hours, enzymolysis liquid is heated to seethe with excitement and keeps 5 minutes with the enzymatic activity of going out, and filters, and gets filtrate;
2) by after Fructus psidii guajavae immaturus making beating, add the water of 2 times of its weight, 0.1% yeast, the condition bottom fermentation prior to 35 ℃ 24 hours, then in the condition bottom fermentation of 20 ℃ 10 days, filter, get filtrate;
3) by step 1) and step 2) in the filtrate that makes with the weight ratio of 7:1, mix, then add carboxymethyl cellulose, 0.01% citric acid and 0.5% the sucrose of mixed liquor weight 3%, after mixing, homogeneous, filling, sterilization, makes guava beverage.
Claims (3)
1. a preparation method for guava beverage, is characterized in that, comprises the following steps:
1) by after Guava Leaf chopping, add the water of 3～10 times of its weight, 0.01%～1% pectase, under the condition of 35～45 ℃, enzymolysis is 0.5～5 hour, and the enzymatic activity of going out is filtered, and gets filtrate;
2) by after Fructus psidii guajavae immaturus making beating, add the water of 1～3 times of its weight, 0.001%～0.1% yeast, the condition bottom fermentation prior to 35～40 ℃ 12～36 hours, then in the condition bottom fermentation of 10～20 ℃ 10～60 days, filter, get filtrate;
3) by step 1) and step 2) in the filtrate that makes with the weight ratio of 5～10:1, mix, then add stabilizing agent, 0.01%～0.1% citric acid and 0.1%～1% the sucrose of mixed liquor weight 1%～3%, after mixing, homogeneous, filling, sterilization, makes guava beverage.
2. preparation method according to claim 1, is characterized in that: in step 3), step 1) and the step 2 of getting) in the weight ratio of the filtrate that makes be 8.5:1.
3. preparation method according to claim 1, is characterized in that: described stabilizing agent is xanthans, carragheen, sodium alginate or carboxymethyl cellulose.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310528494.6A CN103549595A (en) | 2013-10-31 | 2013-10-31 | Preparation method of psidium guajave drinks |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310528494.6A CN103549595A (en) | 2013-10-31 | 2013-10-31 | Preparation method of psidium guajave drinks |
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| Publication Number | Publication Date |
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| CN103549595A true CN103549595A (en) | 2014-02-05 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310528494.6A Pending CN103549595A (en) | 2013-10-31 | 2013-10-31 | Preparation method of psidium guajave drinks |
Country Status (1)
| Country | Link |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105054175A (en) * | 2015-09-11 | 2015-11-18 | 安徽丰原马鞍山生物化学有限公司 | Red date and pomegranate juice and production method thereof |
| CN106689934A (en) * | 2016-12-29 | 2017-05-24 | 佛山科学技术学院 | Psidium guajava and lemon compound beverage and preparation method thereof |
| CN107048112A (en) * | 2017-03-01 | 2017-08-18 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of citrus reticulata"Chachi” fermented beverage and preparation method thereof |
| CN115119935A (en) * | 2022-06-21 | 2022-09-30 | 广东轻工职业技术学院 | Guava fruit powder with intestinal conditioning function and preparation method and application thereof |
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2013
- 2013-10-31 CN CN201310528494.6A patent/CN103549595A/en active Pending
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105054175A (en) * | 2015-09-11 | 2015-11-18 | 安徽丰原马鞍山生物化学有限公司 | Red date and pomegranate juice and production method thereof |
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| CN115119935A (en) * | 2022-06-21 | 2022-09-30 | 广东轻工职业技术学院 | Guava fruit powder with intestinal conditioning function and preparation method and application thereof |
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Application publication date: 20140205 |