CN108576525A - A kind of preparation method of fruits and vegetables soybean sour milk beverage - Google Patents
A kind of preparation method of fruits and vegetables soybean sour milk beverage Download PDFInfo
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- CN108576525A CN108576525A CN201810277887.7A CN201810277887A CN108576525A CN 108576525 A CN108576525 A CN 108576525A CN 201810277887 A CN201810277887 A CN 201810277887A CN 108576525 A CN108576525 A CN 108576525A
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- fruits
- soybean
- preparation
- tunning
- sour milk
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- 244000068988 Glycine max Species 0.000 title claims abstract description 25
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 25
- 235000011497 sour milk drink Nutrition 0.000 title claims abstract description 18
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 27
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000012545 processing Methods 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
- 235000013311 vegetables Nutrition 0.000 claims abstract description 10
- 238000007872 degassing Methods 0.000 claims abstract description 9
- 238000012216 screening Methods 0.000 claims abstract description 8
- 210000002966 serum Anatomy 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 5
- 239000008267 milk Substances 0.000 claims abstract description 5
- 210000004080 milk Anatomy 0.000 claims abstract description 5
- 238000003556 assay Methods 0.000 claims abstract description 4
- 238000000855 fermentation Methods 0.000 claims abstract description 4
- 230000004151 fermentation Effects 0.000 claims abstract description 4
- 238000011049 filling Methods 0.000 claims abstract description 4
- 238000005429 filling process Methods 0.000 claims abstract description 4
- 238000005057 refrigeration Methods 0.000 claims abstract description 4
- 238000012360 testing method Methods 0.000 claims abstract description 4
- 238000005406 washing Methods 0.000 claims abstract description 4
- 239000000654 additive Substances 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 241000589220 Acetobacter Species 0.000 claims description 3
- 241001116389 Aloe Species 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims description 3
- 244000036905 Benincasa cerifera Species 0.000 claims description 3
- 235000011274 Benincasa cerifera Nutrition 0.000 claims description 3
- 244000241235 Citrullus lanatus Species 0.000 claims description 3
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims description 3
- 235000015001 Cucumis melo var inodorus Nutrition 0.000 claims description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 3
- 244000000626 Daucus carota Species 0.000 claims description 3
- 235000002767 Daucus carota Nutrition 0.000 claims description 3
- 240000007049 Juglans regia Species 0.000 claims description 3
- 235000009496 Juglans regia Nutrition 0.000 claims description 3
- 244000241838 Lycium barbarum Species 0.000 claims description 3
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 3
- 244000302512 Momordica charantia Species 0.000 claims description 3
- 235000009811 Momordica charantia Nutrition 0.000 claims description 3
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 3
- 235000018365 Momordica dioica Nutrition 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 241000220324 Pyrus Species 0.000 claims description 3
- 241000235342 Saccharomycetes Species 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims description 3
- 229930003268 Vitamin C Natural products 0.000 claims description 3
- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 claims description 3
- 235000011399 aloe vera Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000004227 calcium gluconate Substances 0.000 claims description 3
- 229960004494 calcium gluconate Drugs 0.000 claims description 3
- 235000013927 calcium gluconate Nutrition 0.000 claims description 3
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 claims description 3
- 235000003891 ferrous sulphate Nutrition 0.000 claims description 3
- 239000011790 ferrous sulphate Substances 0.000 claims description 3
- 235000009569 green tea Nutrition 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 claims description 3
- 229910000359 iron(II) sulfate Inorganic materials 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000021017 pears Nutrition 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 230000001052 transient effect Effects 0.000 claims description 3
- 235000019154 vitamin C Nutrition 0.000 claims description 3
- 239000011718 vitamin C Substances 0.000 claims description 3
- 235000020234 walnut Nutrition 0.000 claims description 3
- 235000011478 zinc gluconate Nutrition 0.000 claims description 3
- 239000011670 zinc gluconate Substances 0.000 claims description 3
- 229960000306 zinc gluconate Drugs 0.000 claims description 3
- 229930003316 Vitamin D Natural products 0.000 claims description 2
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 claims description 2
- 235000019166 vitamin D Nutrition 0.000 claims description 2
- 239000011710 vitamin D Substances 0.000 claims description 2
- 150000003710 vitamin D derivatives Chemical class 0.000 claims description 2
- 229940046008 vitamin d Drugs 0.000 claims description 2
- 230000003712 anti-aging effect Effects 0.000 abstract description 3
- 230000002124 endocrine Effects 0.000 abstract description 3
- 230000004438 eyesight Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000035790 physiological processes and functions Effects 0.000 abstract description 3
- 230000005961 cardioprotection Effects 0.000 abstract description 2
- 230000006837 decompression Effects 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 2
- 229960001781 ferrous sulfate Drugs 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000020183 skimmed milk Nutrition 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
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Beans For Foods Or Fodder (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of preparation methods of fruits and vegetables soybean sour milk beverage, which is characterized in that includes the following steps：（1）Weigh fruit raw material；（2）Weigh vegetable raw-material；（3）Screenings detaches after washing soybean after will be selected is impregnated, and the big soybean milk liquid after screenings is detached is mixed with fresh milk, obtains mixed serum, twice of milled processed；（4）Raw material mixes；（5）Fermentation；（6）To step（5）The tunning of acquisition is filtered, then homogeneous and degassing are carried out, filtered tunning is subjected to homogeneous and vacuum outgas, after the drink sterilization processing after degassing, it is carried out using hot-filling Process filling, it finally tests and stores, through after the assay was approved, certified products being carried out refrigeration or shady place is kept in dark place.The present invention provides a kind of preparation method of fruits and vegetables soybean sour milk beverage, can adjust endocrine, improve physical stress ability, enhances human body physiological function, and cardioprotection, heat-clearing decompression also have improving eyesight, anti-aging function, and convenient, full of nutrition.
Description
Technical field
The present invention relates to food processing field more particularly to a kind of preparation methods of fruits and vegetables soybean sour milk beverage.
Background technology
Occur various beverages currently on the market, wherein generally being matched by fruit extract, sugar, inorganic salts and water etc.
It makes, advanced beverage is that a certain amount of skim milk or other additives are added wherein, and process is all fairly simple,
Fruit juice is gradually more esthetically acceptable to the consumers as the selection of health-nutrition diet, and the upgrading innovative products of dairy products is also more
The combination of consideration and juice, the range that the concept of probiotics is applied in food is more and more extensive, probiotics fermention juice
Innovative point, can be combined with more food and develop more rich innovative product.The market of sour milk beverage increased in recent years
Quickly, Continuous Innovation is needed further to push the development of the product item product, the concept of health-nutrition is all kinds of foods all the time
The basis of product innovation.
Invention content
The object of the present invention is to provide a kind of preparation method of fruits and vegetables soybean sour milk beverage, can adjust endocrine,
Physical stress ability is improved, human body physiological function is enhanced, cardioprotection, heat-clearing decompression also have improving eyesight, anti-aging function,
And it is convenient, full of nutrition.
Technical scheme of the present invention：A kind of preparation method of fruits and vegetables soybean sour milk beverage, which is characterized in that including following
Step：
（1）, weigh fruit raw material, the composition and score of the fruit raw material are as follows：Apple 15-40%, pears 10-15%, watermelon
15-40%, carrot 10-20%, fruit raw material is cleaned up；
（2）, weigh vegetable raw-material, the composition and score of the vegetable raw-material are as follows：Aloe 10-35%, walnut 20-40%, winter
Melon 15-20%, balsam pear 10-15%, green tea 2-4%, glutinous rice 3-5%, matrimony vine 2-3%, warm water is put into after vegetable raw-material is cleaned
Then middle immersion carries out high-temperature steam boiling；
（3）, will be selected after washing soybean impregnate after be added 5-6 times water progress screenings separation；Soybean after screenings is detached
Slurries press 1 with fresh milk:2 weight ratio mixing, obtains mixed serum；Above-mentioned mixed serum is placed in 300-350 mesh milled processeds
Twice；Above-mentioned material after grinding is handled 2-4 minutes at 2-3 atmospheric pressure, 90-100 DEG C；
（4）, by step（1）, step（2）And step（3）Obtained raw material is mixed, wherein fruit raw material parts by weight account for mixed
The proportional region of object is closed in 50-60%；
（5）, in step（4）Mixed liquor in be added lactic acid bacteria, saccharomycete, acetobacter, then carried out under the conditions of 30-40 DEG C
Fermentation, obtains tunning；
（6）, to step（5）The tunning of acquisition is filtered, and homogeneous and degassing is then carried out, by filtered tunning
Homogeneous and vacuum outgas are carried out, it is filling using hot-filling Process progress after the drink sterilization processing after degassing, finally examined
It tests and stores, through after the assay was approved, certified products being carried out refrigeration or shady place is kept in dark place.
A kind of preparation method of fruits and vegetables soybean sour milk beverage above-mentioned, which is characterized in that the step（6）In, homogeneous
Temperature is 20-50 DEG C, homogenization pressure 20-35MPa.
A kind of preparation method of fruits and vegetables soybean sour milk beverage above-mentioned, which is characterized in that the step（6）In, vacuum
The vacuum degree of degassing is 40-50KPa, temperature is 30-40 DEG C.
A kind of preparation method of fruits and vegetables soybean sour milk beverage above-mentioned, which is characterized in that the step（6）In, sterilization
Processing is multiple sterilization, including ultraviolet processing and TRANSIENT HIGH TEMPERATURE sterilizing.
The preparation method of a kind of fruits and vegetables soybean sour milk beverage above-mentioned, which is characterized in that after obtaining the tunning
Also add additive in tunning, the additive include vitamin C, vitamin D, calcium gluconate, ferrous sulfate and
One kind in zinc gluconate or combination.
Beneficial effects of the present invention：Endocrine can be adjusted, improve physical stress ability, enhance human body physiological function, protected
Shield heart is dirty, heat-clearing is depressured, and also has improving eyesight, anti-aging function, and convenient, full of nutrition.
Specific implementation mode
The present invention is further illustrated for following example, but is not intended as the foundation limited the present invention.
Embodiment：A kind of preparation method of fruits and vegetables soybean sour milk beverage, includes the following steps：
（1）, weigh fruit raw material, the composition and score of the fruit raw material are as follows：Apple 15-40%, pears 10-15%, watermelon
15-40%, carrot 10-20%, fruit raw material is cleaned up；
（2）, weigh vegetable raw-material, the composition and score of the vegetable raw-material are as follows：Aloe 10-35%, walnut 20-40%, winter
Melon 15-20%, balsam pear 10-15%, green tea 2-4%, glutinous rice 3-5%, matrimony vine 2-3%, warm water is put into after vegetable raw-material is cleaned
Then middle immersion carries out high-temperature steam boiling；
（3）, will be selected after washing soybean impregnate after be added 5-6 times water progress screenings separation；Soybean after screenings is detached
Slurries press 1 with fresh milk:2 weight ratio mixing, obtains mixed serum；Above-mentioned mixed serum is placed in 300-350 mesh milled processeds
Twice；Above-mentioned material after grinding is handled 2-4 minutes at 2-3 atmospheric pressure, 90-100 DEG C；
（4）, by step（1）, step（2）And step（3）Obtained raw material is mixed, wherein fruit raw material parts by weight account for mixed
The proportional region of object is closed in 50-60%；
（5）, in step（4）Mixed liquor in be added lactic acid bacteria, saccharomycete, acetobacter, then carried out under the conditions of 30-40 DEG C
Fermentation, obtains tunning；
（6）, to step（5）The tunning of acquisition is filtered, and homogeneous and degassing is then carried out, by filtered tunning
Homogeneous and vacuum outgas are carried out, it is filling using hot-filling Process progress after the drink sterilization processing after degassing, finally examined
It tests and stores, through after the assay was approved, certified products being carried out refrigeration or shady place is kept in dark place.
The step（6）In, homogenizing temperature is 20-50 DEG C, homogenization pressure 20-35MPa.
The step（6）In, the vacuum degree of vacuum outgas is 40-50KPa, temperature is 30-40 DEG C.
The step（6）In, sterilization processing is multiple sterilization, including ultraviolet processing and TRANSIENT HIGH TEMPERATURE sterilizing.
Additive is also added in tunning after obtaining the tunning, the additive includes vitamin C, dimension life
One kind in plain D, calcium gluconate, ferrous sulfate and zinc gluconate or combination.
Claims (5)
1. a kind of preparation method of fruits and vegetables soybean sour milk beverage, which is characterized in that include the following steps：
（1）, weigh fruit raw material, the composition and score of the fruit raw material are as follows：Apple 15-40%, pears 10-15%, watermelon
15-40%, carrot 10-20%, fruit raw material is cleaned up；
（2）, weigh vegetable raw-material, the composition and score of the vegetable raw-material are as follows：Aloe 10-35%, walnut 20-40%, winter
Melon 15-20%, balsam pear 10-15%, green tea 2-4%, glutinous rice 3-5%, matrimony vine 2-3%, warm water is put into after vegetable raw-material is cleaned
Then middle immersion carries out high-temperature steam boiling；
（3）, will be selected after washing soybean impregnate after be added 5-6 times water progress screenings separation；Soybean after screenings is detached
Slurries press 1 with fresh milk:2 weight ratio mixing, obtains mixed serum；Above-mentioned mixed serum is placed in 300-350 mesh milled processeds
Twice；Above-mentioned material after grinding is handled 2-4 minutes at 2-3 atmospheric pressure, 90-100 DEG C；
（4）, by step（1）, step（2）And step（3）Obtained raw material is mixed, wherein fruit raw material parts by weight account for mixed
The proportional region of object is closed in 50-60%；
（5）, in step（4）Mixed liquor in be added lactic acid bacteria, saccharomycete, acetobacter, then carried out under the conditions of 30-40 DEG C
Fermentation, obtains tunning；
（6）, to step（5）The tunning of acquisition is filtered, and homogeneous and degassing is then carried out, by filtered tunning
Homogeneous and vacuum outgas are carried out, it is filling using hot-filling Process progress after the drink sterilization processing after degassing, finally examined
It tests and stores, through after the assay was approved, certified products being carried out refrigeration or shady place is kept in dark place.
2. a kind of preparation method of fruits and vegetables soybean sour milk beverage according to claim 1, which is characterized in that the step
（6）In, homogenizing temperature is 20-50 DEG C, homogenization pressure 20-35MPa.
3. a kind of preparation method of fruits and vegetables soybean sour milk beverage according to claim 1, which is characterized in that the step
（6）In, the vacuum degree of vacuum outgas is 40-50KPa, temperature is 30-40 DEG C.
4. a kind of preparation method of fruits and vegetables soybean sour milk beverage according to claim 1, which is characterized in that the step
（6）In, sterilization processing is multiple sterilization, including ultraviolet processing and TRANSIENT HIGH TEMPERATURE sterilizing.
5. a kind of preparation method of fruits and vegetables soybean sour milk beverage according to claim 1, which is characterized in that obtain described
Also add additive after tunning in tunning, the additive include vitamin C, vitamin D, calcium gluconate,
One kind in ferrous sulfate and zinc gluconate or combination.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810277887.7A CN108576525A (en) | 2018-03-31 | 2018-03-31 | A kind of preparation method of fruits and vegetables soybean sour milk beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810277887.7A CN108576525A (en) | 2018-03-31 | 2018-03-31 | A kind of preparation method of fruits and vegetables soybean sour milk beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108576525A true CN108576525A (en) | 2018-09-28 |
Family
ID=63625027
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810277887.7A Withdrawn CN108576525A (en) | 2018-03-31 | 2018-03-31 | A kind of preparation method of fruits and vegetables soybean sour milk beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108576525A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112806507A (en) * | 2021-01-18 | 2021-05-18 | 临夏市哈利德清真食品有限公司 | Fermentation method for fruit and vegetable juice |
-
2018
- 2018-03-31 CN CN201810277887.7A patent/CN108576525A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112806507A (en) * | 2021-01-18 | 2021-05-18 | 临夏市哈利德清真食品有限公司 | Fermentation method for fruit and vegetable juice |
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Application publication date: 20180928 |
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