CN107373307A - A kind of method that mango juice protects color - Google Patents
A kind of method that mango juice protects color Download PDFInfo
- Publication number
- CN107373307A CN107373307A CN201710697547.5A CN201710697547A CN107373307A CN 107373307 A CN107373307 A CN 107373307A CN 201710697547 A CN201710697547 A CN 201710697547A CN 107373307 A CN107373307 A CN 107373307A
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- Prior art keywords
- mango
- mango juice
- juice
- color
- enzyme
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- 235000004936 Bromus mango Nutrition 0.000 title claims abstract description 101
- 235000014826 Mangifera indica Nutrition 0.000 title claims abstract description 101
- 235000009184 Spondias indica Nutrition 0.000 title claims abstract description 101
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 77
- 238000000034 method Methods 0.000 title claims abstract description 17
- 240000007228 Mangifera indica Species 0.000 title 1
- 241001093152 Mangifera Species 0.000 claims abstract description 100
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 39
- 102000004190 Enzymes Human genes 0.000 claims abstract description 35
- 108090000790 Enzymes Proteins 0.000 claims abstract description 35
- 239000003755 preservative agent Substances 0.000 claims abstract description 29
- 230000009849 deactivation Effects 0.000 claims abstract description 16
- 239000012465 retentate Substances 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 244000189799 Asimina triloba Species 0.000 claims abstract description 11
- 235000006264 Asimina triloba Nutrition 0.000 claims abstract description 11
- 235000009467 Carica papaya Nutrition 0.000 claims abstract description 11
- 240000006053 Garcinia mangostana Species 0.000 claims abstract description 11
- 235000017048 Garcinia mangostana Nutrition 0.000 claims abstract description 11
- 239000009636 Huang Qi Substances 0.000 claims abstract description 11
- 206010036590 Premature baby Diseases 0.000 claims abstract description 11
- 239000012153 distilled water Substances 0.000 claims abstract description 11
- 240000000560 Citrus x paradisi Species 0.000 claims abstract description 10
- 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 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 239000005720 sucrose Substances 0.000 claims abstract description 8
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 15
- 238000000926 separation method Methods 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 5
- 239000012528 membrane Substances 0.000 claims description 3
- 244000276331 Citrus maxima Species 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 abstract description 6
- 230000000694 effects Effects 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Water Supply & Treatment (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
- Separation Using Semi-Permeable Membranes (AREA)
Abstract
The invention discloses a kind of method that mango juice protects color, is related to fruit process technical field, and the method that the mango juice protects color includes：Mango is totally submerged with sucrose solution under vacuum conditions and pre-processed, color preserving agent is made up of fresh prematurity pawpaw pericarp, a pomelo peel, a mangosteen peel, a Radix Astragali and a distilled water, the color preserving agent configured and mango juice are mixed, hyperfiltration treatment is carried out again, hyperfiltration treatment obtains ultrafiltration retentate and removes enzyme mango juice, heating destroy the enzyme treatment is carried out to ultrafiltration retentate, obtained enzyme deactivation solution with go enzyme mango juice to mix after, obtain protect color mango juice.The invention does not have to directly heat mango juice, and solves the problems, such as mango juice brown stain well, greatly remains the nutriment of fruit juice.
Description
【Technical field】
The present invention relates to fruit process technical field, and in particular to a kind of method that mango juice protects color.
【Background technology】
Mango is described as " king of tropical fruit (tree) ", and fruits nutrition value is high, is a kind of very high tropical water of Development volue
Fruit.Phenolase containing high activity in mango, with that can occur oxidation during air contact, consume polyphenols in fruit and
Vitamin C oxidizes away, while brown stain occurs.Really as long as fresh squeezing mango juice puts a few minutes, with regard to that can see that color becomes to send out
Secretly, the brown stain of mango juice has influence on the attractive in appearance of mango juice and sale.Therefore, develop effective mango juice and protect color technology, solve juice
It is the problem of brown stain, extremely urgent to meet ever-increasing marketing fresh needs both at home and abroad.
【The content of the invention】
Color problem is protected in order to solve mango juice, the present invention provides a kind of method that mango juice protects color.The present invention to be solved
Technical problem using following technical scheme realize：
A kind of method that mango juice protects color, comprises the following steps：
(1) pretreatment of mango
It is under vacuum conditions that mango is totally submerged by 2%-8% sucrose solutions with concentration, is destroyed very after being kept for 1-3 hours
Altitude, mango stands 1 hour, stand-by；
(2) it is made into color preserving agent
A prematurity pawpaw pericarp, a pomelo peel, a mangosteen peel, a Radix Astragali and a distilled water are put into
Vacuum breaking machine carries out broken progress separation of solid and liquid, is color preserving agent by the liquid got, color preserving agent is carried out into heating 35-50
DEG C, it is incubated 20-45 minutes；
(3) squeeze the juice
Mango peeling obtained by step (1), mango pulp is put into vacuum breaking machine and crushed, carry out separation of solid and liquid,
Obtain mango juice；
(4) stir
Color preserving agent obtained by step (2) is poured into the mango juice obtained by step (3), with de-airing mixer with 2000-
2500r/min revolution stirring 1-3 minutes；
(5) ultrafiltration
Mango juice obtained by step (4) is poured into ultrafiltration tank, is 30000-45000 dalton with minimum molecular cut off
Milipore filter carry out ultrafiltration, obtain ultrafiltration retentate and removing enzyme mango juice.
(6) enzyme deactivation
Ultrafiltration retentate and 1-2 parts distilled water mixing that step (5) is obtained, heat 100-110 DEG C, the heat time is
0.5-1 minutes, then take that enzyme deactivation solution；
(7) mix
The enzyme deactivation solution that step (5) obtains enzyme mango juice with step (6) obtains is put into de-airing mixer to be mixed
Afterwards, produce and protect color mango juice.
Further, step (2) prematurity pawpaw pericarp, pomelo peel, mangosteen peel, the Radix Astragali are freshly extd.
The mass ratio of step (4) mango juice and color preserving agent is 1:10.
The temperature that step (5) carries out ultrafiltration is 20-35 DEG C.
Compared with the prior art, the invention has the advantages that：Pretreatment is soaked with sucrose solution under vacuum conditions
Mango, then vacuum environment is destroyed, the oxygen effectively displaced in mango space between cells；Pure natural color preserving agent is added, extends awns
The time of juice browning and the brown stain for suppressing mango juice；The enzyme for causing mango juice brown stain is come out with Ultra filtration membrane, will be separated
Ultrafiltration retentate out is heated, and enzyme is lost activity, and solves the problems, such as enzymatic browning；Finally again with removing the mango of enzyme
Juice mixes, and without directly heating mango juice, and solves the problems, such as mango juice brown stain well, greatly remains the battalion of fruit juice
Support material.
【Embodiment】
In order that technological means, creation characteristic, the purpose reached and effect of the present invention are apparent to, with reference to specific
Embodiment, the present invention is expanded on further, but following embodiments are only the preferred embodiments of the present invention, and it is not all.Based on reality
Apply the embodiment in mode, other examples that those skilled in the art are obtained on the premise of creative work is not made,
All belong to protection scope of the present invention.
Embodiment 1
The method that a kind mango juice protects color, comprises the following steps：
(1) pretreatment of mango
It is under vacuum conditions that mango is totally submerged by 2% sucrose solution with concentration, vacuum ring is destroyed after being kept for 1 hour
Border, mango stands 1 hour, stand-by；
(2) it is made into color preserving agent
A prematurity pawpaw pericarp, a pomelo peel, a mangosteen peel, a Radix Astragali and a distilled water are put into
Vacuum breaking machine carries out broken progress separation of solid and liquid, is color preserving agent by the liquid got, and color preserving agent is carried out into 35 DEG C of heating, protected
Temperature 20 minutes；
(3) squeeze the juice
Mango peeling obtained by step (1), mango pulp is put into vacuum breaking machine and crushed, carry out separation of solid and liquid,
Obtain mango juice；
(4) stir
Color preserving agent obtained by step (2) is poured into the mango juice obtained by step (3), with de-airing mixer with 2000r/
Min revolution stirring 1- minutes；
(5) ultrafiltration
Mango juice obtained by step (4) is poured into ultrafiltration tank, with the ultrafiltration that minimum molecular cut off is 30000 dalton
Film carries out ultrafiltration, obtains ultrafiltration retentate and removes enzyme mango juice.
(6) enzyme deactivation
The ultrafiltration retentate that step (5) is obtained and the mixing of 1 distilled water, 100 DEG C are heated, the heat time is 0.5 minute, with
Enzyme deactivation solution is obtained afterwards；
(7) mix
The enzyme deactivation solution that step (5) obtains enzyme mango juice with step (6) obtains is put into de-airing mixer to be mixed
Afterwards, produce and protect color mango juice.
Further, step (2) prematurity pawpaw pericarp, pomelo peel, mangosteen peel, the Radix Astragali are fresh.
The mass ratio of step (4) mango juice and color preserving agent is 1:10.
The temperature that step (5) carries out ultrafiltration is 20 DEG C.
Embodiment 2
A kind of method that mango juice protects color, comprises the following steps：
(1) pretreatment of mango
It is under vacuum conditions that mango is totally submerged by 2%-8% sucrose solutions with concentration, is destroyed very after being kept for 1-3 hours
Altitude, mango stands 1 hour, stand-by；
(2) it is made into color preserving agent
A prematurity pawpaw pericarp, a pomelo peel, a mangosteen peel, a Radix Astragali and a distilled water are put into
Vacuum breaking machine carries out broken progress separation of solid and liquid, is color preserving agent by the liquid got, and color preserving agent is carried out into 40 DEG C of heating, protected
Temperature 30 minutes；
(3) squeeze the juice
Mango peeling obtained by step (1), mango pulp is put into vacuum breaking machine and crushed, carry out separation of solid and liquid,
Obtain mango juice；
(4) stir
Color preserving agent obtained by step (2) is poured into the mango juice obtained by step (3), with de-airing mixer with 2250r/
Min revolution stirs 3 minutes；
(5) ultrafiltration
Mango juice obtained by step (4) is poured into ultrafiltration tank, with the ultrafiltration that minimum molecular cut off is 35000 dalton
Film carries out ultrafiltration, obtains ultrafiltration retentate and removes enzyme mango juice.
(6) enzyme deactivation
The ultrafiltration retentate that step (5) is obtained and 1.5 parts of distilled water mixing, heat 105 DEG C, and the heat time is 1 minute,
Then take that enzyme deactivation solution；
(7) mix
The enzyme deactivation solution that step (5) obtains enzyme mango juice with step (6) obtains is put into de-airing mixer to be mixed
Afterwards, produce and protect color mango juice.
Further, step (2) prematurity pawpaw pericarp, pomelo peel, mangosteen peel, the Radix Astragali are fresh.
The mass ratio of step (4) mango juice and color preserving agent is 1:10.
The temperature that step (5) carries out ultrafiltration is 30 DEG C.
Embodiment 3
A kind of method that mango juice protects color, comprises the following steps：
(1) pretreatment of mango
It is under vacuum conditions that mango is totally submerged by 2%-8% sucrose solutions with concentration, is destroyed very after being kept for 1-3 hours
Altitude, mango stands 1 hour, stand-by；
(2) it is made into color preserving agent
A prematurity pawpaw pericarp, a pomelo peel, a mangosteen peel, a Radix Astragali and a distilled water are put into
Vacuum breaking machine carries out broken progress separation of solid and liquid, is color preserving agent by the liquid got, and color preserving agent is carried out into 50 DEG C of heating, protected
Temperature 45 minutes；
(3) squeeze the juice
Mango peeling obtained by step (1), mango pulp is put into vacuum breaking machine and crushed, carry out separation of solid and liquid,
Obtain mango juice；
(4) stir
Color preserving agent obtained by step (2) is poured into the mango juice obtained by step (3), with de-airing mixer with 2500r/
Min revolution stirring 1-3 minutes；
(5) ultrafiltration
Mango juice obtained by step (4) is poured into ultrafiltration tank, with the ultrafiltration that minimum molecular cut off is 45000 dalton
Film carries out ultrafiltration, obtains ultrafiltration retentate and removes enzyme mango juice.
(6) enzyme deactivation
The ultrafiltration retentate that step (5) is obtained and 2 parts of distilled water mixing, heat 110 DEG C, and the heat time is 1 minute, with
Enzyme deactivation solution is obtained afterwards；
(7) mix
The enzyme deactivation solution that step (5) obtains enzyme mango juice with step (6) obtains is put into de-airing mixer to be mixed
Afterwards, produce and protect color mango juice.
Further, step (2) prematurity pawpaw pericarp, pomelo peel, mangosteen peel, the Radix Astragali are fresh.
The mass ratio of step (4) mango juice and color preserving agent is 1:10.
The temperature that step (5) carries out ultrafiltration is 35 DEG C.
Compared with the prior art, the invention has the advantages that：Pretreatment is soaked with sucrose solution under vacuum conditions
Mango, then vacuum environment is destroyed, the oxygen effectively displaced in mango space between cells；Pure natural color preserving agent is added, extends awns
The time of juice browning and the brown stain for suppressing mango juice；The enzyme for causing mango juice brown stain is come out with Ultra filtration membrane, will be separated
Ultrafiltration retentate out is heated, and enzyme is lost activity, and solves asking for enzymatic browning；Finally again with removing the mango juice of enzyme
Mixing, without directly heating mango juice, and solves the problems, such as mango juice brown stain, greatly remains the nutrition of fruit juice well
Material.
Claims (4)
1. a kind of method that mango juice protects color, it is characterised in that the described method comprises the following steps：
1) pretreatment of mango
It is under vacuum conditions that mango is totally submerged by 2%-8% sucrose solutions with concentration, vacuum ring is destroyed after being kept for 1-3 hours
Border, mango stands 1 hour, stand-by；
2) it is made into color preserving agent
A prematurity pawpaw pericarp, a pomelo peel, a mangosteen peel, a Radix Astragali and a distilled water are put into vacuum
Disintegrating machine carries out broken progress separation of solid and liquid, is color preserving agent by the liquid got, and color preserving agent is carried out into 35-50 DEG C of heating, protected
Warm 20-45 minutes；
3) squeeze the juice
Mango peeling obtained by step 1), mango pulp is put into vacuum breaking machine and crushed, carry out separation of solid and liquid, obtain awns
Fruit juice；
4) stir
Color preserving agent obtained by step 2) is poured into the mango juice obtained by step 3), with de-airing mixer with 2000-2500r/min
Revolution stirring 1-3 minutes；
5) ultrafiltration
Mango juice obtained by step 4) is poured into ultrafiltration tank, is the super of 30000-45000 dalton with minimum molecular cut off
Filter membrane carries out ultrafiltration, obtains ultrafiltration retentate and removes enzyme mango juice；
6) enzyme deactivation
Ultrafiltration retentate and 1-2 parts distilled water mixing that step 5) is obtained, 100-110 DEG C is heated, the heat time is 0.5-1 points
Clock, then take that enzyme deactivation solution；
7) mix
The enzyme deactivation solution that step 5) obtains enzyme mango juice with step 6) obtains is put into after de-airing mixer mixed, produced
Protect color mango juice.
2. the method that mango juice protects color according to claim 1, it is characterised in that：Prematurity pawpaw pericarp used in step 2),
Pomelo peel, mangosteen peel, the Radix Astragali are freshly extd.
3. the method that mango juice protects color according to claim 1, it is characterised in that：The temperature that step 5) carries out ultrafiltration is 20-
35℃。
4. the method that mango juice protects color according to claim 1, it is characterised in that：By the matter of step 4) mango juice and color preserving agent
Amount is than being 1:10.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710697547.5A CN107373307A (en) | 2017-08-15 | 2017-08-15 | A kind of method that mango juice protects color |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710697547.5A CN107373307A (en) | 2017-08-15 | 2017-08-15 | A kind of method that mango juice protects color |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107373307A true CN107373307A (en) | 2017-11-24 |
Family
ID=60355801
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710697547.5A Pending CN107373307A (en) | 2017-08-15 | 2017-08-15 | A kind of method that mango juice protects color |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107373307A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108338295A (en) * | 2018-02-28 | 2018-07-31 | 北京市农林科学院 | A kind of muskmelon juice and preparation method thereof |
| CN110432410A (en) * | 2019-08-09 | 2019-11-12 | 质每堂(武汉)健康科技有限公司 | Has the compound water plant food and drink and preparation method thereof of clearing heat and detoxicating effect |
| CN116746671A (en) * | 2023-08-17 | 2023-09-15 | 内蒙古蒙牛乳业（集团）股份有限公司 | Blueberry jam and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108338295A (en) * | 2018-02-28 | 2018-07-31 | 北京市农林科学院 | A kind of muskmelon juice and preparation method thereof |
| CN110432410A (en) * | 2019-08-09 | 2019-11-12 | 质每堂(武汉)健康科技有限公司 | Has the compound water plant food and drink and preparation method thereof of clearing heat and detoxicating effect |
| CN116746671A (en) * | 2023-08-17 | 2023-09-15 | 内蒙古蒙牛乳业（集团）股份有限公司 | Blueberry jam and preparation method thereof |
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