CN110916029A - Process for preparing sea-buckthorn fruit juice beverage by adopting quick-freezing separation and ultrahigh-pressure sterilization - Google Patents
Process for preparing sea-buckthorn fruit juice beverage by adopting quick-freezing separation and ultrahigh-pressure sterilization Download PDFInfo
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Abstract
The invention discloses a process for preparing a sea buckthorn fruit juice beverage by adopting quick-freezing separation and ultrahigh-pressure sterilization, which comprises the following steps: quick freezing, fruit removing, pulping, colloid milling, homogenizing, enzymolysis, plate-frame filtration, vacuum blending, canning and ultrahigh-pressure sterilization: sterilizing with normal temperature water as medium under the sterilizing pressure of not less than 500MPa for not less than 15 min. Thereby having the following advantages: the integrity of the sea buckthorn fruits is guaranteed, the damage of the sea buckthorn fruits in the branch and fruit separation process is reduced, the raw materials are fresh, and the nutrition is complete; the cell wall is broken by adopting a biological enzyme method, which is beneficial to the dissolution of active ingredients such as various vitamins, fat, organic acid, flavone and the like; by adopting the ultrahigh-pressure normal-temperature sterilization process, the damage of high temperature to heat-sensitive nutritional ingredients is avoided, the sterilization effect of the product is ensured, and meanwhile, a small amount of uncrushed cells in the fruit juice are further crushed, so that the raw material ingredients are more uniform, the nutrition is more easily absorbed, and the taste of the product is more saturated and finer.
Description
Technical Field
The invention relates to the technical field of food production, in particular to a preparation process of a sea-buckthorn fruit juice beverage.
Background
Hippophae rhamnoides (its scientific name is Hippophe rhamnoides Linn.), namely Hippophae Rhamnoides and Hippophae rhamnoides, is a plant of Hippophae of Elaeagnaceae, and is distributed in North China, northwest China, southwest China and the like, and is drought-resistant and sand-resistant. Seabuckthorn fruit, which has a high content of vitamin C, is called "the King of vitamin C". Sea-buckthorn is an important biological resource integrating ecological function, economic function and health care function. The sea buckthorn juice is rich in various vitamins and organic acids, wherein 6 soluble vitamins, 22 fatty acids, 42 lipids and 33 flavonoids and phenols are contained, the vitamin C, A, K, E content of the sea buckthorn juice is in the crowns of fruits, and the sea buckthorn juice has the effects of enhancing cardiac muscle functions, reducing blood pressure, cholesterol and triglyceride, promoting blood circulation, removing blood stasis, relieving cough, treating dyspepsia and the like. The sea-buckthorn beverage prepared from the sea-buckthorn juice is fragrant and delicious, and can be taken as special health-care nutritional beverage food for children, athletes, astronauts, divers and the like.
The distribution specificity of the sea-buckthorn resources and the knowledge of people about sea-buckthorn are not deeply known, and the sea-buckthorn related products are not deep in the field of vision of the public, so the sea-buckthorn products are not the first choice of consumer groups. With the continuous and deep research work of sea buckthorn, the abundant active ingredients and the nutritional value of sea buckthorn are gradually favored by the public. The fruit of seabuckthorn which grows in pollution-free areas and has health care function is an excellent raw material for developing green drinks, more and more consumers are willing to put the seabuckthorn drinks with mellow taste on a dining table, the health care value of the seabuckthorn is more and more emphasized by the consumers, the seabuckthorn fruit juice beverage with rich varieties can meet more nutritional and healthy requirements, and more choices can be provided for the consumers. The share of the seabuckthorn fruit juice beverage in the market is lower at present, and the seabuckthorn fruit juice beverage is generally processed by methods of high-temperature sterilization and the like by taking the seabuckthorn fruit juice of the last year as a raw material. The product has low nutritive value and monotonous flavor because the active ingredients are degraded and brown stain is generated due to long storage time of the raw materials and the nutrient ingredients and aromatic substances such as vitamins, carotene and the like in the seabuckthorn juice are damaged due to the high sterilization temperature.
Disclosure of Invention
The invention aims to solve the technical problem of the prior art and provides a process for preparing a sea buckthorn fruit juice beverage by adopting quick-freezing separation and ultrahigh-pressure sterilization, so that the product has longer retention period, less loss and damage of nutrients and more sufficient dissolution of nutrients.
In order to solve the technical problems, the invention adopts the following technical scheme: a process for preparing a sea buckthorn fruit juice beverage by adopting quick-freezing separation and ultrahigh pressure sterilization is characterized by comprising the following steps of: the method comprises the following steps of (1),
1) quick-freezing branches and fruits and removing fruits: quickly freezing picked fresh sea-buckthorn branches and fruits for 6-8 hours in a quick-freezing warehouse at the temperature of-26-minus 28 ℃, removing the fruits on the quick-frozen branches and fruits by a fruit removing machine, screening out the clean sea-buckthorn fruits, bagging and storing in the freezing warehouse at the temperature of-15-minus 18 ℃;
2) pulping: unfreezing fresh frozen sea-buckthorn fruits by using water at the temperature of 30-40 ℃, carrying out spray rinsing, carrying out double pulping, and separating sea-buckthorn raw pulp and sea-buckthorn seeds; drying the sea buckthorn seeds, and extracting by supercritical carbon dioxide to obtain sea buckthorn seed oil for later use;
3) rubber grinding: carrying out double-pass colloid milling on the raw seabuckthorn pulp by a colloid mill, and levigating the materials;
4) homogenizing: homogenizing and crushing the ground slurry liquid through a homogenizer;
5) enzymolysis: adding the homogenized seabuckthorn pulp into an enzymolysis tank for enzymolysis;
6) plate-frame filtration: adding 0.1-0.5% of diatomite filter aid into the feed liquid after enzymolysis, stirring and filtering, and collecting sea buckthorn juice;
7) vacuum burdening: weighing qualified raw materials and auxiliary materials according to a proportion, stirring and adding the raw materials and the auxiliary materials into a vacuum tank one by one, wherein the raw materials comprise 52-58% of sea buckthorn juice and 28-32% of purified water, and the auxiliary materials comprise 13-17% of fructo-oligosaccharide liquid and 0.003% of stevioside;
8) canning;
9) ultra-high pressure sterilization: sterilizing with normal temperature water as medium under the sterilizing pressure of not less than 500MPa for not less than 15 min;
and (5) inspecting to obtain the finished product.
In the step 4), the homogenizing pressure is 40 MPa-60 MPa, and the homogenized material is yellow or tawny and has no visible particles.
In the step 5), cellulase and pectinase with PH 3-4 are added for enzymolysis at 50 ℃ for 3-6 hours, and stirring is carried out at a rotating speed of 60 rpm.
In the step 6), adding a diatomite filter aid, stirring for 30 minutes, and filtering by using a plate frame with the aperture of 2-4 um to collect the sea buckthorn juice.
In the step 7), the vacuum batching process comprises the following steps of A, sea-buckthorn fruit juice beverage: weighing qualified raw materials and auxiliary materials in proportion, stirring and adding the raw materials and the auxiliary materials into a vacuum tank one by one, so that all the auxiliary materials are dissolved uniformly and are degassed in vacuum to prevent oxidation; B. sea-buckthorn raw juice: directly vacuum degassing the raw juice of fructus Hippophae without blending; C. sea-buckthorn concentrated juice: the membrane concentration technology is adopted to carry out nanofiltration membrane concentration on the sea buckthorn juice filtered by the plate frame, and vacuum degassing is carried out after the concentration is 6 times.
Optimally, the raw materials in the step 7) comprise 55% of sea-buckthorn fruit juice and 30% of purified water, and the auxiliary materials comprise 15% of fructo-oligosaccharide liquid and 0.003% of stevioside.
The invention has the following advantages: firstly, the separation of the branches and the fruits of the sea-buckthorn is processed by adopting a quick-freezing separation technology, so that the integrity of the sea-buckthorn fruits is ensured, and the damage of the sea-buckthorn fruits in the branch and fruit separation process is greatly reduced. Secondly, the beverage is prepared by taking the picked fresh sea-buckthorn fruits which are quickly frozen and preserved at the temperature of about 28 ℃ below zero as the raw material, unfreezing the frozen fruits, juicing, reducing the juice and blending, and embodies the characteristics of fresh raw materials, advanced process and complete nutrition. Thirdly, the cell wall is broken by adopting a biological enzyme method, which is beneficial to the dissolution of active ingredients such as various vitamins, fat, organic acid, flavone and the like. Fourthly, aiming at the condition that the components such as vitamin C, vitamin E, palmitoleic acid and the like contained in the sea buckthorn juice are easily damaged under the high-temperature sterilization condition, the invention adopts the ultrahigh-pressure normal-temperature sterilization process, avoids the damage of high-temperature heat-sensitive nutrient components, ensures the sterilization effect of the product, and further breaks a small amount of uncrushed cells in the juice, so that the raw material components are more uniform, the nutrition is more easily absorbed, and the taste of the product is more saturated and finer. Therefore, the product can ensure stable performance without adding preservatives, and the effective period reaches 18 months.
Drawings
FIG. 1 is a graph showing the effect of sterilization pressure on the sterilization process of sea buckthorn juice;
FIG. 2 is a graph showing the effect of sterilization time on the sterilization process of sea buckthorn juice.
Detailed Description
The invention is further illustrated by the following specific embodiments in conjunction with the accompanying drawings:
1. materials and methods
1.1 raw material: fresh sea-buckthorn fruit: the county of origin; fructo-oligosaccharide solution; a steviol glycoside.
1.2 instruments and devices
SD-CG-5 type fruit removing machine (Henan Xinxiang Shengda science and technology Co., Ltd.), SK-DJ-3 type beater (Beijing aviation manufacturing engineering institute 202 center), 2000L enzymolysis tank (Jiangsu Kewei mechanical Co., Ltd.), 2000L type batching tank (Hengyang city Tianda pharmaceutical chemical equipment machinery Co., Ltd.), 130G-L type colloid mill, GYB type homogenizer (Shanghai Donghua high pressure homogenizer factory), horizontal bag making, filling, sealing and packaging machine (Kunshanshanshanshanwei packaging Co., Ltd.), and ultra-high pressure sterilizer (Shanxi three rivers Co., Ltd.).
2. Process step
2.1 quick-freezing and removing fruit of branch fruit
Quickly freezing the picked fresh sea-buckthorn branches and fruits for 6-8 hours in a quick-freezing warehouse at the temperature of-26-minus 28 ℃, removing the fruits from the quick-frozen branches and fruits by a fruit removing machine, screening out the clean sea-buckthorn fruits, and bagging the clean sea-buckthorn fruits in the freezing warehouse at the temperature of-15-minus 18 ℃ for storage.
2.2 beating
Unfreezing fresh sea-buckthorn frozen fruits by using water at the temperature of 30-40 ℃, carrying out spray rinsing, carrying out double pulping, and separating sea-buckthorn raw pulp and sea-buckthorn seeds. Drying the sea buckthorn seeds, and extracting by supercritical carbon dioxide to obtain sea buckthorn seed oil for later use.
2.3, rubber grinding: the raw juice of seabuckthorn is milled by a colloid mill in two ways, and the materials are milled finely.
2.4 homogenization: and homogenizing and crushing the ground slurry liquid through a homogenizer, wherein the homogenizing pressure is 40-60 MPa, and the homogenized material is yellow or tawny and has no visible particles.
2.5 enzymolysis: adding the homogenized sea buckthorn pulp into an enzymolysis tank, adding cellulase and pectinase (the amount of the cellulase and the pectinase is added according to the activity of the enzyme) with the pH of 3-4, carrying out enzymolysis for 3-6 hours at 50 ℃, and simultaneously stirring at the stirring speed of 60 revolutions per minute.
2.6, plate and frame filtration: adding 0.3 percent (0.1 to 0.5 percent) of diatomite filter aid into the feed liquid after enzymolysis, stirring for 30 minutes, filtering by using a plate frame with the aperture of 2 to 4 microns, and collecting the sea buckthorn fruit juice.
2.6.1 major active ingredients of fructus Hippophae juice
The seabuckthorn fruit juice is rich in various vitamins, organic acids, fatty acids, lipids and flavone phenols, and the content of vitamin C is the highest, and the content of the vitamin C in each hundred grams of seabuckthorn fruit reaches 800-850 mg, and the content of the vitamin C in each hundred grams of seabuckthorn fruit reaches 2100 mg. In addition, each hectogram fruit contains 15-220 mg of vitamin E; the carotene content is 500-800 mg, and a small amount of vitamins B1, B2, B6, B12, K, D and folic acid and nicotinic acid are added, so that the vitamin treasure house has the functions of strengthening cardiac muscle function, reducing blood pressure, cholesterol and triglyceride, promoting blood circulation, removing blood stasis, relieving cough, treating dyspepsia and the like.
The method comprises the following steps of (1) detecting main nutrient components of fresh sea-buckthorn fruits in a producing area of Datong county in Qinghai province, wherein the detection result is as follows: TABLE 1 determination of major active ingredients in Hippophae rhamnoides
2.6.2 formulation
1) Screening of auxiliary materials
The extracted sea-buckthorn seed oil is added into the sea-buckthorn juice filtered by a plate frame according to the proportion of 1.1% to be reduced into the juice and oil in the sea-buckthorn fruits to serve as raw materials of the product, the fatty acids such as linolenic acid and linoleic acid in the raw materials are increased, the fruit juice is rich in taste and has light Chinese herbal medicine fragrance unlike other fruits, the well-cooked sea-buckthorn fruits are not sweet in taste but rather sour, and the taste of peracid is not easily accepted by mass consumers, so sugar must be added into the product to determine the sensory quality. Common sweeteners in the beverage comprise white granulated sugar, high fructose syrup, fructo-oligosaccharide, stevioside, sodium cyclamate and the like, but the white granulated sugar is not beneficial to the eating of people with diabetes, hypertension and obesity; the high fructose corn syrup has poor chemical stability, is easy to be thermally decomposed and generates Maillard reaction; sodium cyclamate belongs to an artificial synthetic sweetener. In order to ensure the nutritional value of the product and meet the requirements of consumers of different ages and various occupational categories, fructo-oligosaccharide and stevioside are used as preferred auxiliary materials of the sea buckthorn fruit juice beverage; because the fructo-oligosaccharide is divided into solid and liquid, researches show that the fructo-oligosaccharide liquid has better solubility than crystalline sugar and low cost, and when the stevioside is mixed with the fructo-oligosaccharide liquid, the stevioside can improve the sweetness and the taste, and has better effect. Therefore, the fructo-oligosaccharide solution and the stevioside are used as final auxiliary materials of the sea buckthorn fruit juice beverage.
2) Formulation ratio
The sensory quality of the product is taken as a main index, the acceptance degree of consumers is considered, and the optimal formula of the product is screened by adopting an orthogonal test.
Sensory quality scoring: the product was scored for sensory quality in terms of color, smell, mouthfeel and appearance, with the scoring criteria shown in table 2.
TABLE 2 sensory quality score Standard of Hippophae rhamnoides juice beverages
3) Design of experiments
Orthogonal test is adopted in the test, and data are visually analyzed. The addition amounts of fructus Hippophae juice, fructo-oligosaccharide solution, rhizoma Amorphophalli powder and stevioside are used as test factors, and the level is set to 3, and L is adopted9(34) The levels of the test factors are shown in Table 3.
TABLE 3 orthogonal test factor horizon for optimal formulation screening of products
The results of the orthogonal test are shown in Table 4, based on the contents of the orthogonal test factor level table.
Table 4 orthogonal test results table for optimal formulation screening of products
Through visual analysis, the factor influencing the sensory quality of the product is the largest addition amount of the sea buckthorn juice, the rest are purified water, fructo-oligosaccharide liquid and stevioside in sequence, and the optimal level is A2B2C2D3The optimal mixture ratio of the main raw materials of the product is as follows: 55% of sea buckthorn fruit juice, 30% of purified water, 15% of fructo-oligosaccharide solution and 0.003% of stevioside.
2.7 vacuum compounding
2.7.1 seabuckthorn fruit juice: the qualified raw materials and auxiliary materials are weighed according to the corresponding required proportion, and are added into a vacuum tank one by one while stirring, so that all the auxiliary materials are dissolved uniformly and are degassed in vacuum to prevent oxidation.
2.7.2 raw juice of sea buckthorn: directly vacuum degassing fructus Hippophae natural juice without blending.
2.7.3 concentrated juice of sea buckthorn: the membrane concentration technology is adopted to carry out nanofiltration membrane concentration on the sea buckthorn juice filtered by the plate frame, and vacuum degassing is carried out after the concentration is 6 times.
2.8 canning: and packaging the products according to different types of requirements in a flexible package, wherein the specification is 30-200 ml.
2.9 ultra high pressure Sterilization
2.9.1 comparison of common Sterilization techniques for Hippophae rhamnoides fruit juice
The sea-buckthorn fruit juice beverage is easy to go bad in production, storage and transportation, and the microbes causing the bad in fermentation, such as mold, yeast and other bacteria. In order to ensure the stability and sanitary quality of products, a plurality of methods for sterilizing fruit juice beverage products are available, such as pasteurization, high-temperature instantaneous sterilization, instantaneous pasteurization and the like, but the methods have the defects of incomplete sterilization or high-temperature loss of nutrient components and good flavor, and the ultrahigh pressure technology is selected to kill microorganisms, make starch pasty and protein gelatinous and obtain the food flavor different from that of heating treatment. The ultrahigh pressure technology adopts water as a medium for treatment, and uniform, instantaneous and efficient sterilization is easy to realize.
2.9.2 study of Sterilization Process
1) Single factor test
The pH value of the sea buckthorn juice is 2.7-3.0, so the sea buckthorn juice is an acidic juice, contains few microorganisms and mainly has acid resistance. When the ultra-high pressure sterilization technology is adopted, water is used as a medium, and the temperature of the water is normal temperature. According to the characteristics, single-factor tests are adopted to respectively study the influence of inoculation pressure and sterilization time on sterilization of the sea buckthorn fruit juice. Each experiment was repeated 3 times, 3 replicates each time.
a) Influence of sterilization pressure on sterilization process of fructus Hippophae juice
And (3) packaging 10 bags of the filled sea buckthorn juice in a flexible package, sterilizing for 15 minutes under the conditions of water temperature, room temperature and pressures of 400MPa, 450MPa, 500MPa, 550MPa and 600MPa respectively, and detecting the vitamin C and the total number of bacterial colonies. The results are shown in FIG. 1.
As can be seen from FIG. 1, under the condition that the sterilization time is 15 minutes, the total number of bacterial colonies in the product is obviously reduced along with the gradual increase of the sterilization pressure, the content of vitamin C is slightly reduced, the total number of bacterial colonies is detected to be less than 10 under the pressure of 450MPa, the sterilization effect is completely achieved under the pressure of 450MPa, and the final constant pressure is 500MPa for ensuring the product quality.
b) Influence of sterilization time on sterilization process of fructus Hippophae juice
And (3) packaging 10 bags of the filled sea buckthorn juice in a flexible package, sterilizing the sea buckthorn juice for 5 minutes, 10 minutes, 15 minutes and 20 minutes under the conditions of water temperature and room temperature and 500MPa respectively, and detecting the vitamin C and the total number of bacterial colonies. The results are shown in FIG. 2.
As can be seen from FIG. 2, under the sterilization pressure of 500MPa, the total number of bacterial colonies in the product is obviously reduced along with the gradual increase of the sterilization time, the content of vitamin C is slightly reduced, the total number of bacterial colonies detection results are less than 1 when the sterilization time reaches 15min and 20min, and the final sterilization time is set to be 15min for ensuring the product quality and reducing the production cost.
The single-factor test result shows that the time required is shorter as the pressure is higher by using normal-temperature water as a medium, so that the sterilization effect can be achieved when the sterilization pressure is 500MPa and the sterilization time is 15 minutes, the nutrition and the flavor of the fruit juice can be maintained through low-temperature sterilization, and meanwhile, the materials are fused under the pressure, so that the taste and the flavor are better.
The present invention has been described in detail, and it should be understood that the detailed description and specific examples, while indicating the preferred embodiment of the invention, are intended for purposes of illustration only and are not intended to limit the scope of the invention.
Claims (6)
1. A process for preparing a sea buckthorn fruit juice beverage by adopting quick-freezing separation and ultrahigh pressure sterilization is characterized by comprising the following steps of: the method comprises the following steps of (1),
1) quick-freezing branches and fruits and removing fruits: quickly freezing picked fresh sea-buckthorn branches and fruits for 6-8 hours in a quick-freezing warehouse at the temperature of-26-minus 28 ℃, removing the fruits on the quick-frozen branches and fruits by a fruit removing machine, screening out the clean sea-buckthorn fruits, bagging and storing in the freezing warehouse at the temperature of-15-minus 18 ℃;
2) pulping: unfreezing fresh frozen sea-buckthorn fruits by using water at the temperature of 30-40 ℃, carrying out spray rinsing, carrying out double pulping, and separating sea-buckthorn raw pulp and sea-buckthorn seeds; drying the sea buckthorn seeds, and extracting by supercritical carbon dioxide to obtain sea buckthorn seed oil for later use;
3) rubber grinding: carrying out double-pass colloid milling on the raw seabuckthorn pulp by a colloid mill, and levigating the materials;
4) homogenizing: homogenizing and crushing the ground slurry liquid through a homogenizer;
5) enzymolysis: adding the homogenized seabuckthorn pulp into an enzymolysis tank for enzymolysis;
6) plate-frame filtration: adding 0.1-0.5% of diatomite filter aid into the feed liquid after enzymolysis, stirring and filtering, and collecting sea buckthorn juice;
7) vacuum burdening: weighing qualified raw materials and auxiliary materials according to a proportion, stirring and adding the raw materials and the auxiliary materials into a vacuum tank one by one, wherein the raw materials comprise 52-58% of sea buckthorn juice and 28-32% of purified water, and the auxiliary materials comprise 13-17% of fructo-oligosaccharide liquid and 0.003% of stevioside;
8) canning;
9) ultra-high pressure sterilization: sterilizing with normal temperature water as medium under the sterilizing pressure of not less than 500MPa for not less than 15 min;
and (5) inspecting to obtain the finished product.
2. The process for preparing a hippophae rhamnoides juice beverage by quick-freezing separation and ultra-high pressure sterilization according to claim 1, wherein the process comprises the following steps: in the step 4), the homogenizing pressure is 40 MPa-60 MPa, and the homogenized material is yellow or tawny and has no visible particles.
3. The process for preparing a hippophae rhamnoides juice beverage by quick-freezing separation and ultra-high pressure sterilization according to claim 1, wherein the process comprises the following steps: in the step 5), cellulase and pectinase with PH 3-4 are added for enzymolysis at 50 ℃ for 3-6 hours, and stirring is carried out at a rotating speed of 60 rpm.
4. The process for preparing a hippophae rhamnoides juice beverage by quick-freezing separation and ultra-high pressure sterilization according to claim 1, wherein the process comprises the following steps: in the step 6), adding a diatomite filter aid, stirring for 30 minutes, and filtering by using a plate frame with the aperture of 2-4 um to collect the sea buckthorn juice.
5. The process for preparing a hippophae rhamnoides juice beverage by quick-freezing separation and ultra-high pressure sterilization according to claim 1, wherein the process comprises the following steps: in the step 7), the vacuum batching process comprises the following steps of A, sea-buckthorn fruit juice beverage: weighing qualified raw materials and auxiliary materials in proportion, stirring and adding the raw materials and the auxiliary materials into a vacuum tank one by one, so that all the auxiliary materials are dissolved uniformly and are degassed in vacuum to prevent oxidation; B. sea-buckthorn raw juice: directly vacuum degassing the raw juice of fructus Hippophae without blending; C. sea-buckthorn concentrated juice: the membrane concentration technology is adopted to carry out nanofiltration membrane concentration on the sea buckthorn juice filtered by the plate frame, and vacuum degassing is carried out after the concentration is 6 times.
6. The process for preparing a hippophae rhamnoides juice beverage by quick-freezing separation and ultra-high pressure sterilization according to claim 5, wherein the process comprises the following steps: the raw materials in the step 7) are 55% of sea buckthorn juice and 30% of purified water, and the auxiliary materials are 15% of fructo-oligosaccharide liquid and 0.003% of stevioside.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112006246A (en) * | 2020-09-25 | 2020-12-01 | 赵英 | Precision processing device for sea-buckthorn fruit |
| CN113068779A (en) * | 2021-04-09 | 2021-07-06 | 南昌大学 | Preparation method of natural anti-browning NFC apple juice |
| CN114304449A (en) * | 2020-09-24 | 2022-04-12 | 赵英 | Sea-buckthorn juice and preparation method thereof |
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| CN113068779A (en) * | 2021-04-09 | 2021-07-06 | 南昌大学 | Preparation method of natural anti-browning NFC apple juice |
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