CN112760190A - Lactobacillus cocktail containing apple pulp and preparation method thereof - Google Patents
Lactobacillus cocktail containing apple pulp and preparation method thereof Download PDFInfo
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
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Abstract
The invention relates to a lactobacillus cocktail containing apple pulp and a preparation method thereof, the obtained product is not only a cocktail beverage containing protein, but also apple puree is further added, and by controlling the types of the raw materials and the addition mass ratio of the product, a stable system structure can be achieved, and finally the lactobacillus cocktail containing the apple puree, which can be preserved for a long time at normal temperature, is obtained. The beverage has uniform and stable state when being stored at normal temperature, the apple pulp can be in a good suspension state, and good visual effect is realized, so that a healthy, safe and fashionable cocktail beverage is provided for consumers.
Description
Technical Field
The invention belongs to the field of food and beverage, and particularly relates to a lactobacillus cocktail containing apple pulp and a preparation method thereof.
Background
With the progress of society, consumers' demands for nutrition of beverages are more and more important, and people want to obtain nutritional elements beneficial to the body while experiencing leisure and enjoyment. The beverage with low alcoholic strength which is put out in the market at present is quite popular and loved by young people, but the required nutrient substances can not be provided for people only by enjoyment on taste, while the dairy product contains rich nutrient substances and brings mellow taste, the reasonable collocation can obtain the double effects of flavor and nutrition, but the collocation of the two can cause the denaturation of protein, thereby causing the layering and precipitation of the beverage system and causing the bad experience of the product appearance.
Disclosure of Invention
In order to solve the problems, the invention provides the lactobacillus cocktail which can effectively combine the lactobacillus and the cocktail and has good stability and contains apple pulp, and the preparation method thereof.
In order to achieve the purpose, the invention designs the lactobacillus cocktail containing apple puree, which comprises the following ingredients in percentage by mass: 10 to 20 percent of granulated sugar, 0.05 to 0.2 percent of pectin, 0.05 to 0.15 percent of glycerin monostearate, 0.08 to 0.1 percent of sucrose ester, 0.08 to 0.1 percent of guar gum, 0.08 to 0.1 percent of xanthan gum, 0.05 to 0.15 percent of gellan gum, 0.05 to 0.15 percent of sodium carboxymethylcellulose, 0.1 to 5 percent of skim milk powder, 0.05 to 0.1 percent of citric acid monohydrate, 0.05 to 0.1 percent of L-malic acid, 80 percent of lactic acid, carbon dioxide, 5 to 10 percent of 40 percent vodka, 5 to 10 percent of lactic acid bacteria stock solution, 1 to 20 percent of apple puree containing 20 to 60 percent of pulp, essence and the balance of water.
The production method of the lactobacillus cocktail containing apple pulp mainly comprises the following steps:
a) preparing apple puree: the method comprises the following steps of cleaning apples clearly, peeling, removing kernels, crushing the apples to prepare mashed apples, removing precipitates and foreign matters in a centrifugal mode, adding pectin liquid accounting for 0.5-1% of the weight of the mashed apples in the operation process to prevent the pulps from discoloring, and grinding the pulps of the apples by using a colloid mill to obtain the mashed apples with uniform texture, wherein the mass percentage of the mashed apples is 20-60%, and the corresponding mass percentage of water is 40-80%;
b) preparing a stock solution of the lactic acid bacteria: dissolving skim milk powder in water at 50-55 ℃, stirring at a high speed for 15-25min to ensure that the milk powder is fully dissolved without agglomeration and precipitation phenomena to obtain a milk liquid which is uniformly mixed, carrying out two-stage homogenization at a low stage of 5-8 Mpa and a high stage of 20-25 Mpa, raising the temperature to 95 ℃ after homogenization, timing for 5min, carrying out pasteurization, carrying out closed storage after sterilization to avoid contamination, cooling to about 42 ℃, inoculating a strain to the sterilized milk liquid, putting the milk liquid into a constant temperature box at 42 ℃, fermenting for 6h, taking out a lactobacillus fermentation stock solution, slightly stirring for 5min to ensure that a product is uniform and fine, putting the milk liquid into a refrigerator at 2-4 ℃, and refrigerating for 24h for later use;
c) preparing a mixed solution of the stock solution of the lactic acid bacteria and the stabilizer solution: according to the percentage of the prepared product, 10 to 20 percent of granulated sugar, 0.05 to 0.2 percent of weighed pectin, 0.05 to 0.15 percent of glycerin monostearate and 0.08 to 0.1 percent of sucrose ester are added into hot water with the temperature of about 60 ℃, stirred for 20 minutes, rotated at 1000 r/min, heated to 80 ℃, added with 0.08 to 0.1 percent of guar gum, 0.08 to 0.1 percent of xanthan gum, 0.05 to 0.15 percent of gellan gum and 0.05 to 0.15 percent of sodium carboxymethylcellulose; uniformly mixing, adding the mixture into water at 65-70 ℃, shearing for 20min to obtain a uniformly mixed stabilizer solution, cooling to normal temperature for later use, taking out a refrigerated standby lactobacillus stock solution, homogenizing at a low section of 5-8 Mpa and a high section of 20-25 Mpa to obtain a lactobacillus stock solution with fine tissue, slowly adding the lactobacillus stock solution into the stabilizer mixed solution, stirring at a high speed after adding is finished, determining uniform dispersion, no agglomeration and caking, and ensuring that the temperature in the whole process is lower than 20 ℃;
d) adjusting acidity: c, adjusting citric acid monohydrate, L-malic acid and 80% lactic acid to 10% -20% mixed acid, cooling to below 18 ℃, slowly adding the mixed acid into the mixed solution obtained in the step c to enable the protein to be in a stable state in an acid system, stirring at a high speed, heating to 50 ℃ after uniformly stirring, homogenizing through two sections of 5-8 Mpa at a low section and 20-25 Mpa at a high section, and cooling to below 10 ℃ for later use;
e) product quantification: adding the prepared apple puree containing 20-60% of pulp into the mixed solution d, homogenizing the apple puree through a two-stage process of 5-8 Mpa at a low stage and 20-25 Mpa at a high stage, filtering the apple puree through a 200-mesh filter screen, adding 5-10% of 40% vodka of 40% alcohol into the obtained mixed solution, fully and uniformly mixing the apple puree and the mixed solution, filtering and sterilizing carbon dioxide gas, filling the mixture into the mixed solution, uniformly mixing the mixture, filling and sealing the mixture;
f) and (5) sterilizing and packaging: putting the product obtained in the step e into a water bath kettle, preserving the heat at 65-75 ℃ for 30 minutes by adopting a pasteurization method to ensure that the central temperature is higher than 65 ℃, keeping the temperature for 30 minutes, taking out the product, cooling the product to the normal temperature, and standing the product to obtain the protein-containing cocktail with a stable system;
in the preparation method, the components are calculated according to the mass ratio; 10 to 20 percent of granulated sugar, 0.05 to 0.2 percent of pectin, 0.05 to 0.15 percent of glycerin monostearate, 0.08 to 0.1 percent of sucrose ester, 0.08 to 0.1 percent of guar gum, 0.08 to 0.1 percent of xanthan gum, 0.05 to 0.15 percent of gellan gum, 0.05 to 0.15 percent of sodium carboxymethylcellulose, 0.1 to 5 percent of skim milk powder, 0.05 to 0.1 percent of citric acid monohydrate, 0.05 to 0.1 percent of L-malic acid, 80 percent of lactic acid, carbon dioxide, 5 to 10 percent of 40 percent vodka, 5 to 10 percent of lactic acid bacteria stock solution, 1 to 20 percent of apple puree containing 20 to 60 percent of pulp, essence and the balance of water.
Compared with the prior art, the product obtained by the designed lactobacillus cocktail containing apple pulp and the preparation method thereof is not only a cocktail beverage containing protein, but also apple puree is further added, and by controlling the types of the raw materials and the addition mass ratio of the product, a stable system structure can be achieved, and finally the lactobacillus cocktail containing apple puree, which can be preserved at normal temperature for a long time, is obtained. The beverage has uniform and stable state when being stored at normal temperature, the apple pulp can be in a good suspension state, and good visual effect is realized, so that a healthy, safe and fashionable cocktail beverage is provided for consumers.
Specifically speaking: according to the invention, the whole granulated sugar is selected to provide sweetness for the product, and the finally obtained product is a gas-containing beverage, so that the production process of the product is in the form of concentrated beverage, and the whole granulated sugar in the concentrated beverage can provide sweetness and better suspension property for the whole beverage; secondly, in order to better reduce the floating oil of the product, an emulsifier is added, monoglyceride is selected as the emulsifier, the lipophilic HLB value of the monoglyceride is 3-5, the hydrophilic HLB value of sucrose ester is 11-13, and the monoglyceride and the sucrose ester can balance the oil-in-water characteristic in the beverage due to unique hydrophilic and lipophilic properties, so that the beverage reaches a water-oil balance state; moreover, high-ester pectin is added to protect protein and neutralize charges carried by the protein, so that the protein is prevented from being denatured; the viscosity of the product can be increased by the xanthan gum and the guar gum, when 2 kinds of colloid are added at the same time and reach a certain amount, weak gel can be formed, a stable supporting system is provided for the suspension of pulp, and finally the emulsifier and the thickening agent are matched for use, so that a good supporting effect is provided for the whole system, and the product can reach a stable state.
Drawings
FIG. 1 is a graph comparing the properties of samples 1-5 of the product of example 1.
Detailed Description
To further illustrate the technical means and effects of the present invention adopted to achieve the predetermined objects, the following detailed description of the embodiments, structures, features and effects according to the present invention will be made with reference to the accompanying drawings and preferred embodiments.
Example 1.
The lactobacillus cocktail containing apple pulp described in this embodiment comprises the following ingredients in percentage by mass: 10 to 20 percent of granulated sugar, 0.05 to 0.2 percent of pectin, 0.05 to 0.15 percent of mono-diglycerol fatty acid ester, 0.08 to 0.1 percent of sucrose fatty acid ester, 0.08 to 0.1 percent of guar gum, 0.08 to 0.1 percent of xanthan gum, 0.08 to 0.1 percent of pectin, 0.1 to 0.2 percent of skim milk powder, 0.05 to 0.1 percent of citric acid monohydrate, 0.05 to 0.1 percent of L-malic acid, a proper amount of carbon dioxide, 5 to 10 percent of 40 percent vodka, 1 to 20 percent of apple puree containing 20 to 60 percent of pulp, 5 to 10 percent of lactobacillus stock solution and the balance of water.
The production method of the lactobacillus cocktail containing apple pulp comprises the following steps:
a) preparing apple pulp: cleaning apple, peeling, removing core, making apple into fruit paste by crushing, removing precipitate and foreign matters by centrifuging, adding pectin liquid during operation to prevent pulp from discoloring, and grinding apple pulp by colloid mill to obtain apple paste with uniform texture, wherein the content of the apple paste is 20-60%;
b) preparing a stock solution of the lactic acid bacteria: dissolving skim milk powder in water at 50-55 ℃, stirring at a high speed for 15-25min to ensure that the milk powder is fully dissolved without agglomeration and precipitation phenomena to obtain a milk liquid which is uniformly mixed, carrying out two-stage homogenization at a low stage of 5-8 Mpa and a high stage of 20-25 Mpa, raising the temperature to 95 ℃ after homogenization, timing for 5min, carrying out pasteurization, carrying out closed storage after sterilization to avoid contamination, cooling to about 42 ℃, inoculating a strain to the sterilized milk liquid, putting the milk liquid into a constant temperature box at 42 ℃, fermenting for 6h, taking out a lactobacillus fermentation stock solution, stirring at a light temperature for 5min to ensure that a product is uniform and fine, putting the milk liquid into a refrigerator at 2-4 ℃, and refrigerating for 24h for later use;
c) preparing a mixed solution of the stock solution of the lactic acid bacteria and the stabilizer solution: taking out the refrigerated stock solution of the lactic acid bacteria for later use, homogenizing the lactic acid bacteria by two sections of 5-8 Mpa at the low section and 20-25 Mpa at the high section to obtain the stock solution of the lactic acid bacteria with fine tissues, slowly adding the stock solution of the lactic acid bacteria into the stabilizer mixed solution, stirring the mixture at a high speed after the addition is finished, ensuring that the dispersion is uniform, no agglomeration or caking exists, and ensuring that the temperature in the whole process is lower than 20 ℃;
d) adjusting the pH value: c, adjusting citric acid monohydrate, L-malic acid and 80% lactic acid to 10% -20% mixed acid, cooling to below 18 ℃, slowly adding the mixed acid into the mixed solution obtained in the step c to enable the protein to be in a stable state in an acid system, stirring at a high speed, heating to 50 ℃ after uniformly stirring, homogenizing through two sections of 5-8 Mpa at a low section and 20-25 Mpa at a high section, and cooling to below 10 ℃ for later use;
e) product quantification: d, adding vodka of 40% alcohol into the mixed liquid obtained in the step d, adding essence, fully and uniformly mixing, filtering carbon dioxide gas, sterilizing, filling into the mixed liquid, uniformly mixing, filling and sealing;
f) and (3) sterilization: and e, putting the product obtained in the step e into a water bath, preserving the heat for 30 minutes at 65-75 ℃ by adopting a pasteurization method, carrying out primary sterilization, taking out the product, cooling to normal temperature, and standing to obtain the protein-containing cocktail with a stable system.
In the method, the mixture ratio of each component is 10 to 20 percent of granulated sugar, 1 to 20 percent of apple puree containing 20 to 60 percent of pulp, 0.05 to 0.2 percent of pectin, 0.05 to 0.15 percent of monoglyceride and diglyceride fatty acid ester, 0.08 to 0.1 percent of sucrose fatty acid ester, 0.08 to 0.1 percent of guar gum, 0.08 to 0.1 percent of xanthan gum, 0.1 to 5 percent of skimmed milk powder, 0.05 to 0.1 percent of citric acid monohydrate, 0.05 to 0.1 percent of L-malic acid, a proper amount of carbon dioxide, 5 to 10 percent of 40 percent vodka, a strain and the balance of water.
By the steps, sample products are produced according to the component proportion in the following table 1.
Table 1:
the specific product sample obtained by the product proportioning is shown in fig. 1, and in fig. 1, samples 1 to 5 are respectively corresponding from left to right. The apple pulp-containing lactic acid bacteria cocktail beverages prepared in the above specific product examples 1-5 were evaluated for sensory and stability, respectively. The evaluation criteria are shown in Table 2 below.
Table 2:
the appearance was observed for each of the above specific product examples 1 to 5 and evaluated according to the following criteria in Table 3.
TABLE 3
Product examples 1-5 were evaluated according to the evaluation criteria of Table 2 above and stored at room temperature for six months. Evaluation results were obtained as shown in Table 4
The evaluation results of table 5 below were obtained by performing wall-hanging and clumping evaluations of the pulps of the product samples 1 to 5 according to the evaluation criteria of table 3, storing the products at room temperature for six months, and evaluating the results.
TABLE 5
The evaluation of pulp bleeding and sedimentation was carried out on the product samples 1 to 5 according to the evaluation criteria shown in Table 3 above, and the product was stored at room temperature for six months, and the evaluation results are shown in Table 6.
Table 6:
the lactobacillus cocktail beverage prepared by the embodiment has good taste and longer quality guarantee period, is inseparable from the treatment of raw materials, the formula of the product and the optimization combination and improvement of the preparation process in the process, and is characterized in that:
1. as can be seen by combining tables 4-6, in the aspect of product flavor, the beverage has the fresh and sweet taste of apples, the sour and sweet taste of the lactobacillus beverage, and the full-bodied bouquet, the overall beverage has the advantages of full-bodied mouthfeel, mellowness and high system stability, can also meet the production requirement, and is superior to the short-shelf products sold in the market.
2. The apple adopted in the embodiment is mainly prepared from Aksu fruit in Xinjiang through crushing, pulping, colloid milling, centrifuging and the like to obtain apple puree, and a proper amount of pectin is added to protect the color of the apple puree, so that the apple puree is milky white, has the special aroma of Aksu apples, and is fine and smooth in taste and sweet and crisp; the apple puree is mixed with the lactic acid bacteria and then is homogenized under proper pressure, so that the product is uniformly dispersed, and the aggregation and agglomeration phenomena of the apple puree are reduced.
3. In the embodiment, the monoglyceride and diglyceride fatty acid ester, the sucrose fatty acid ester, the guar gum, the xanthan gum, the gellan gum and the like are used as the stabilizers, the addition amount of the fermented lactobacillus liquid is optimized, the protein protection effect is provided, a stable emulsification system structure is formed, the rich flavor of the product is ensured, and meanwhile, the control of the precipitation rate in the quality guarantee period and the reduction of the water precipitation phenomenon are facilitated.
4. In the preparation process of the embodiment, the temperature and the temperature of the fruit paste are strictly controlled before the emulsion is homogenized (pH is 3.5-4.5), and acid liquor is added at 20 ℃ to rapidly pass through the isoelectric point of protein, so that the denaturation of the protein is effectively inhibited, and the emulsification system of the lactic acid bacteria is protected from being damaged.
5. In this example, alcohol was added to provide a dazing mouthfeel, and the temperature of the product and the order of addition of the raw materials were strictly controlled during the addition of alcohol to prevent denaturation of the protein by alcohol and to destroy the stable emulsification system.
6. The stabilizer added in the embodiment provides the properties of protective protein and weak gel, protects the freshness and color of pulp, reduces the damage of temperature to products in the sterilization process, and avoids the specific property of pulp and the denaturation of protein.
7. The product prepared by the invention can ensure fresh fruit juice feeling, strong bouquet, real pulp feeling and full flavor in flavor and taste after being stored for 6 months.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes, substitutions and alterations can be made herein without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (2)
1. The lactobacillus cocktail containing apple puree is characterized by comprising the following ingredients in percentage by mass: 10 to 20 percent of granulated sugar, 0.05 to 0.2 percent of pectin, 0.05 to 0.15 percent of glycerin monostearate, 0.08 to 0.1 percent of sucrose ester, 0.08 to 0.1 percent of guar gum, 0.08 to 0.1 percent of xanthan gum, 0.05 to 0.15 percent of gellan gum, 0.05 to 0.15 percent of sodium carboxymethylcellulose, 0.1 to 5 percent of skim milk powder, 0.05 to 0.1 percent of citric acid monohydrate, 0.05 to 0.1 percent of L-malic acid, 80 percent of lactic acid, carbon dioxide, 5 to 10 percent of 40 percent vodka, 5 to 10 percent of lactic acid bacteria stock solution, 1 to 20 percent of apple puree with the pulp content of 20 to 60 percent, essence and the balance of water.
2. The method for producing the lactic acid bacteria cocktail containing apple pulp according to claim 1, wherein the method comprises the following steps:
a) preparing apple puree: cleaning apples clearly, peeling and removing kernels, preparing the apples into mashed apples by crushing, removing precipitates and foreign matters by centrifuging, adding 0.5-1% of pectin liquid in the operation process to prevent the pulps from discoloring, and grinding the pulp of the apples by using a colloid mill to obtain the mashed apples with uniform texture, wherein the mass percentage of the mashed apples is 20-60%;
b) preparing a stock solution of the lactic acid bacteria: dissolving skim milk powder in water at 50-55 ℃, stirring at a high speed for 15-25min to ensure that the milk powder is fully dissolved without agglomeration and precipitation phenomena to obtain a milk liquid which is uniformly mixed, carrying out two-stage homogenization at a low stage of 5-8 Mpa and a high stage of 20-25 Mpa, raising the temperature to 95 ℃ after homogenization, timing for 5min, carrying out pasteurization, carrying out closed storage after sterilization to avoid contamination, cooling to about 42 ℃, inoculating a strain to the sterilized milk liquid, putting the milk liquid into a constant temperature box at 42 ℃, fermenting for 6h, taking out a lactobacillus fermentation stock solution, slightly stirring for 5min to ensure that a product is uniform and fine, putting the milk liquid into a refrigerator at 2-4 ℃, and refrigerating for 24h for later use;
c) preparing a mixed solution of the stock solution of the lactic acid bacteria and the stabilizer solution: according to the percentage of the prepared product, 10 to 20 percent of granulated sugar, 0.05 to 0.2 percent of weighed pectin, 0.05 to 0.15 percent of glycerin monostearate and 0.08 to 0.1 percent of sucrose ester are added into hot water with the temperature of about 60 ℃, stirred for 20 minutes, rotated at 1000 r/min, heated to 80 ℃, added with 0.08 to 0.1 percent of guar gum, 0.08 to 0.1 percent of xanthan gum, 0.05 to 0.15 percent of gellan gum and 0.05 to 0.15 percent of sodium carboxymethylcellulose; uniformly mixing, adding the mixture into water at 65-70 ℃, shearing for 20min to obtain a uniformly mixed stabilizer solution, cooling to normal temperature for later use, taking out a refrigerated standby lactobacillus stock solution, homogenizing at a low section of 5-8 Mpa and a high section of 20-25 Mpa to obtain a lactobacillus stock solution with fine tissue, slowly adding the lactobacillus stock solution into the stabilizer mixed solution, stirring at a high speed after adding is finished, determining uniform dispersion, no agglomeration and caking, and ensuring that the temperature in the whole process is lower than 20 ℃;
d) adjusting acidity: c, adjusting citric acid monohydrate, L-malic acid and 80% lactic acid to 10% -20% mixed acid, cooling to below 18 ℃, slowly adding the mixed acid into the mixed solution obtained in the step c to enable the protein to be in a stable state in an acid system, stirring at a high speed, heating to 50 ℃ after uniformly stirring, homogenizing through two sections of 5-8 Mpa at a low section and 20-25 Mpa at a high section, and cooling to below 10 ℃ for later use;
e) product quantification: adding the prepared apple puree into the mixed solution d, homogenizing through a second section of 5-8 Mpa at a low section and 20-25 Mpa at a high section, filtering through a 200-mesh filter screen, adding 5% -10% of 40% vodka of 40% alcohol into the obtained mixed solution, fully mixing, filtering and sterilizing carbon dioxide gas, filling the carbon dioxide gas into the mixed solution, mixing uniformly, filling and sealing;
f) and (5) sterilizing and packaging: putting the product obtained in the step e into a water bath kettle, preserving the heat at 65-75 ℃ for 30 minutes by adopting a pasteurization method to ensure that the central temperature is higher than 65 ℃, keeping the temperature for 30 minutes, taking out the product, cooling the product to the normal temperature, and standing the product to obtain the protein-containing cocktail with a stable system;
in the preparation method, the components are calculated according to the mass ratio; 10 to 20 percent of granulated sugar, 0.05 to 0.2 percent of pectin, 0.05 to 0.15 percent of glycerin monostearate, 0.08 to 0.1 percent of sucrose ester, 0.08 to 0.1 percent of guar gum, 0.08 to 0.1 percent of xanthan gum, 0.05 to 0.15 percent of gellan gum, 0.05 to 0.15 percent of sodium carboxymethylcellulose, 0.1 to 5 percent of skim milk powder, 0.05 to 0.1 percent of citric acid monohydrate, 0.05 to 0.1 percent of L-malic acid, 80 percent of lactic acid, carbon dioxide, 5 to 10 percent of 40 percent vodka, 5 to 10 percent of lactic acid bacteria stock solution, 1 to 20 percent of apple puree with the pulp content of 20 to 60 percent, essence and the balance of water.
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| IT202200025722A1 (en) * | 2022-12-15 | 2024-06-15 | Uico S R L | Cocktail mix and its preparation method |
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