WO2005074715A1 - Produits a base de concentre de tomate - Google Patents

Produits a base de concentre de tomate Download PDF

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Publication number
WO2005074715A1
WO2005074715A1 PCT/EP2005/000688 EP2005000688W WO2005074715A1 WO 2005074715 A1 WO2005074715 A1 WO 2005074715A1 EP 2005000688 W EP2005000688 W EP 2005000688W WO 2005074715 A1 WO2005074715 A1 WO 2005074715A1
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WIPO (PCT)
Prior art keywords
tomato
solid
weight
serum
process according
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PCT/EP2005/000688
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English (en)
Inventor
Aurelio Romeo
Original Assignee
Zanichelli Ricerche S.R.L.
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Publication of WO2005074715A1 publication Critical patent/WO2005074715A1/fr

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    • 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
    • A23L2/08—Concentrating or drying of juices
    • A23L2/082—Concentrating or drying of juices by membrane processes
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks

Definitions

  • the present invention relates to tomato products differing from commercial concentrates since they have improved organoleptic properties, improved saucing' power, improved colour and improved nutritional properties .
  • the invention relates also to tomato passatas obtained from said concentrated tomato products . More specifically the present invention relates to tomato concentrates having the same dry residue and the same ratio water soluble solids/water insoluble solids of commercial concentrates .. Tomato products, passatas and concentrates, marketed in Italy are classified as follows (% by weight) : passatas dry residue ⁇ 10%, pref.
  • Tomato concentrates are obtained from the tomato juice by concentration processes, passatas generally by addition of concentrates to the tomato juice.
  • Tomato products which are prepared from the tomato juice obtained by fruit trituration, seed and peel separation, are known in the prior art.
  • the tomato juice is an aqueous suspension of insoluble solids in an aqueous solution wherein organic and inorganic substances are dissolved. From the obtained juice other products such as tomato passatas and tomato concentrates can be obtained.
  • Tomato passatas in general are obtained from juices also by partial concentration. The tomato concentrates are obtained by stronger concentration processes .
  • the methods generally used are the reverse osmosis, cryoconcentration and concentration by evaporation.
  • the reverse osmosis By using the reverse osmosis it is not possible to operate at room temperature. Temperatures of about 70°C are required to have a satisfactory concentration yield; furthermore it is necessary to clean and regenerate the membranes by means of chemical detergents, which must then be removed. In fact said compounds are pollutant of the tomato products. See C.S. Leoni "I derivati industriali del pomodoro", experimental Station for the food preserves industry in Parma, October 1993, pages 92-93.
  • the cryoconcentration is inapplicable to the tomato juice due to the high percentage of solids in suspension, which would be separated together with ice. See page 93 of the previous quotation.
  • the concentration by evaporation remains the method of choice to concentrate the tomato juice. See page 93 of the previous reference. This method implies the juice heating. With this process a tomato product is obtained with worsened organoleptic and nutritional properties .
  • the organoleptic variations are a caramel taste and a typical cooking ("cotto") aroma present in tomato concentrates and they are mainly due to the formation, during juice concentration, of hydrogen sulphide, dimethylsulphide, furfural, 3-methylmercaptopropanal, 2, 4-heptadienal, acetaldehyde, phenylacetaldehyde, pyrrolidoncarboxilic acid. See S . Porretta "II controllo della qualita.
  • the nutritional variations are mainly due to the degradation of the carotenoids present in the tomato and in particular of lycopene.
  • the tomato as such. and its products have a high nutritional value deriving from the vita inic components, and mainly from the contained carotenoids .
  • the tomato product consumption is associated to a risk decrease of some cancer types (prostata, pancreas, stomach) . See H.
  • An object of the present invention is a process for preparing tomato concentrates comprising the following steps :
  • step II separation of the tomato serum from the solid-liquid mixture obtained in step I) or from the fresh tomato juice and/or passata by means of a separation solid- liquid apparatus, wherein the filtered mass is maintained under a slow stirring; in this step a serum and a solid are obtained;
  • step IV) addition of the serum of step III) , concentrated or dried, to the solid obtained in step II) , to obtain concentrated tomato products having the composition (dry residue and ratio water soluble solids/water insoluble solids) of those commercial, wherein the amount of the water insoluble solids in the dry residue is the same of the dry residue of the starting fresh tomato juice and/or passata, the dry residue being comprised between about 12% by weight and 70% by weight, preferably between about 18% and 60%.
  • an apparatus known as decanter centrifuge working with a low revolution speed is preferably used so as not to substantially alter the vegetable matrix of the starting fresh tomato.
  • it is preferably removed from 4.0% to 80% by volume of the serum present in the starting tomato products.
  • the serum content is determined from the difference between the dry residue weight and the initial weight of the tomato product .
  • the starting product to be used in the process of the present invention is constituted by fresh tomato juice or tomato passata. Tomato passatas are obtainable with a concentration process operating at temperatures lower than 50°C, preferably lower than 40°C, preferably between 25°C and 35°C.
  • the separation of the solid/liquid mixture, containing the insoluble solids, from the serum comprises: a) serum separation by a separation solid-liquid apparatus, wherein the filtered mass is maintained under a slow stirring.
  • step a) the separation apparatus is charged with the solid/liquid mixture obtained in step I) or with passata and/or with fresh tomato juice as starting tomato product, obtained by fruit trituration and seed and peel separation.
  • the tomato juice is—reviously treated according to known processes, for example by ⁇ "Ihot break", “cold break” processes, to inactivate enzymes.
  • Step a) (step II) is carried out at temperatures generally in the range 5°C-40°C, preferably 10°C-25°C, more preferably 10°C-20°C, at atmospheric pressure or slightly higher pressures, from 760 mm Hg (0.101 MPa) up to 900 mm Hg (0.12 MPa), or by applying pressures slightly lower than the atmospheric pressure, down to 450 mm Hg (0.06 MPa) .
  • step II an apparatus equipped with stirrer, for example centrally placed, is preferably used, said stirrer having angular speed from 1 rpm to 20 rpm, preferably from 2 rpm to 10 rpm, the stirrer blades being of a shape such that the suspension is conveyed towards the central axis of the apparatus .
  • an equipment wherein the stirrer is absent can be used and it is the separation solid-liquid apparatus itself which rotates, the apparatus rotation speed being from 1 rpm to 20 rpm, preferably from 2 rpm to 10 rpm.
  • Another method to carry out stirring is that to use an apparatus constituted of a sieve maintained under motion, for example an oscillatory motion, preferably a nutational motion, the oscillations per minute generally being from 1 to 20 oscillations/minute, preferably from 2 to 10 oscillations/- inute .
  • the apparatus which is preferably used is a solid-liquid separator constituted for example of a food grade stainless steel reactor, having walls with openings or holes formed for instance with woven wire cloth or with wire screens or welding screens .
  • the walls have holes such as punched holes or drilled holes or slot milled holes or beam perforated holes, prepared by techniques such as for example "laser perforation" or "electron beam perforation” .
  • the opening or slot width, or the diameter in the case of holes is not greater than 0.1 mm and preferably not lower than 0.005 mm.
  • the slot length is not critical. For example said length can range from 30 cm to 2 meters, depending on the total volume of ' the mixture of the tomato juice to be treated.
  • the separation solid-liquid apparatus has a bottom wall, this is preferably made of a plate without slots or holes.
  • the solid-liquid separator has a cylindrical section.
  • the apparatus is furthermore equipped, as said, with a device for stirring.
  • Stirring must be very slow, the angular speed in the case of a mechanical stirrer generally being from 1 rpm to 20 rpm, preferably from 2 rpm to 10 rpm, the stirring being such that the solid is conveyed in the separator central zone (with reference to the longitudinal axis) . It has been found that this kind of stirring prevents the ' solid from adhering and accumulating on the walls, so as to ' avoid the formation of an occlusive layer on the separator walls during the processing.
  • the distance between the walls and the stirrer blades generally ranges from 0.5 to 2 cm.
  • the solid-liquid separation of step II) ends when in the separator there is a compact mass which does not separate any longer tomato serum.
  • step II) has a very high productivity since there is no product clogging on the screens with consequent process downtime' for the separator cleaning.
  • An alternative apparatus usable for the solid-liquid separation in step II) is formed of a concave- or flat-shaped sieve, having holes diameter or slots width not greater than 0.1 mm, preferably not lower than 0.005 mm, wherein the mass to be filtered is transferred.
  • the mass in the sieve is maintained under an oscillatory motion, until a compact mass is formed, which does not separate any longer the serum.
  • the compact mass is easily recovered since it does not adhere to the sieve.
  • the temperature conditions are those indicated above when the separator with stirrer is used; preferably atmospheric pressure is used.
  • the number of oscillations/minute at which one operates is that indicated above .
  • Another apparatus usable in step II) is constituted by a cylinder wherein the ' walls are for example of food grade stainless steel and have slots or holes of the same kind as those mentioned for the above described separator.
  • the width of the openings or slots or the diameter in the case of holes is not greater than 0.1 mm and preferably not lower than 0.005 mm.
  • Said cylinder is fixed and has inside a stirrer in the form of an Archimedean screw, or the apparatus is rotating around the longitudinal central axis and has the shape of an helix wound about its own central axis. In this case there is no mechanical stirrer.
  • the angular speed is generally from 2 to 10 rpm.
  • Step a) is preferably carried out under the- temperature and pressure conditions above described for the process when the separator with stirrer is used.
  • the cylinder is in an horizontal position, and has a diameter which can for example range from 30 cm to 1 meter, length from 2 meters to 20 meters. When the apparatus works in a discontinuous way, preferably the length ranges from 2 meters to 5- meters.
  • the length is about 20 meters.
  • the mass to be filtered is let pass into' ' the cylinder, with several recycling steps, until a compact mass is formed and there is no separation of serum any longer.
  • the separator used in step II) can be of metal, steel included, or also of plastic material.
  • the apparatus is made of food grade stainless steel.
  • the usable plastic materials can be constituted by propylene homopolymers and copolymers, ethylene homopolymers and copolymers, etc.
  • the slots width or the hole diameter of the separation solid-liquid apparatus in step a) can also reach values higher than 0.1 mm but not higher than 0.5 mm, preferably about 0.3 mm.
  • the serum concentration is carried out by using one of the known methods, for example cryoconcentration and/or evaporation under vacuum at low temperature, generally lower than 50°C, preferably lower than 40°C, still more preferably 5°C-25°C, or by lyophilization.
  • the invention process is totally or partially carried out preferably under sterile conditions or alternatively the concentrated tomato product obtained at the end of step IV) can be sterilized.
  • sterilization can be carried out by conventional methods, preferably by tindalization.
  • the process according to the present invention can optionally be ' carried out by operating under inert gas atmosphere, for example nitrogen. In this way it is avoided the contact between the product under processing and the oxygen in the presence of light, and therefore the degradation of some nutritional tomato components .
  • This way of operating can be requested when the process temperature, for unforeseen events, results higher than 40°C, preferably higher than 25°C. In this way no lycopene losses occur in the processing.
  • step IV the following concentrated tomato ' products (% by weight) are obtainable, marketed in Italy: semiconcentrate dry residue 12% concentrate (C) II 11 18% double concentrate (DC) II II 28% triple concentrate (TC) II 11 36% sextuple concentrate II 11 55%
  • C semiconcentrate dry residue 12% concentrate
  • DC double concentrate
  • TC triple concentrate
  • step IV the following concentrated tomato ' products (% by weight) are obtainable, marketed in Italy: semiconcentrate dry residue 12% concentrate (C) II 11 18% double concentrate (DC) II II 28% triple concentrate (TC) II 11 36% sextuple concentrate II 11 55%
  • the water insoluble solids which are part of the vegetable matrix remain in the -solid which has separated in step II) .
  • lignin, ⁇ -cellulose, pectic substances, haemicellulose, proteins, arabans and galactans see Porretta ref. page 40
  • carotenoids, flavonoids part of the phenolic acids present in the tomato which are incorporated in the vegetable matrix.
  • the concentrates of the present invention show improved organoleptic and nutritional properties, improved colour and saucing power.
  • step IV) by addition of the serum of step III) , concentrat-ed or dried, to the solid obtained in step II) , concentrated tomato products having the composition of those commercial (dry residue and ratio water soluble solids/water insoluble solids) , wherein the amount of water insoluble solids in the dry residue is the same of the dry residue of the starting fresh tomato juice and/or passata, the dry residue being in the range of about 12% by weight and 70% by weight, preferably about 18% and 60%.
  • the concentrated tomato products obtainable in step IV) have an amount of water insoluble solids lower than 18%, preferably lower than 15% in the dry residue, and having a dry residue ranging from about 12% by weight up to 70% by weight, preferably from about 18% to about 60% by weight.
  • the fresh tomato aroma is present in the tomato concentrates of the present invention while it is missing in the commercial products .
  • the aroma depends in particular on the volatile products present in the fruit, and which are incorporated in the vegetable matrix.
  • the volatile components are kept in the tomato products by using the process of the present invention. Examples of said volatile products are mentioned in Buttery R.G. et al . , J. Agr. Food Che . 19, 524 (1971) .
  • the tomato concentrates of the present invention have a tomato taste and the tastes found by many authors in commercial concentrates are completely absent (Porretta, the previously mentioned reference, page 51, Renken M.D. et Al., the reference previously mentioned, pages 161-164) .
  • the carotenoids present ⁇ in the starting tomato juice and/or passata remain they too bound to the solid part which separates during- step II) , consequently the tomato concentrates of the present invention have improved nutritional properties with respect to the commercial concentrates and maintain the starting tomato colour.
  • the tomato products obtainable with the invention process can be mixed with other foodstuffs to obtain -new edible product compositions.
  • the invention tomato products can unexpectedly incorporate, for example by mechanical mixing, without serum separation, animal and vegetable fats, solid at room temperature, such as for example butter or margarine, mayonnaise, and/or fats liquid at room temperature as for example vegetable oils, for example olive oil, and/or cheese having soft-, or fresh-grain or hard- grain and grated.
  • the amount of fats and/or oil which can be incorporated in the composition ranges from 10 to 25% by weight referred to the weight of the starting tomato product; soft-grain cheese can be incorporated in any desired amount, since the two components (soft-grain cheese and tomato product) are perfectly miscible in all weight ratios; the amounts of soft- grain cheese which can be incorporated are for example from 50% to 300% by weight, referred to the weight of the starting tomato product.
  • soft-grain cheese can be incorporated in any desired amount, since the two components (soft-grain cheese and tomato product) are perfectly miscible in all weight ratios; the amounts of soft- grain cheese which can be incorporated are for example from 50% to 300% by weight, referred to the weight of the starting tomato product.
  • the amount of hard-grain and grated cheeses which can be incorporated ranges from 10 to 25%.
  • compositions can be used as ready-to-use condiment since they incorporate, as said above, oil, butter and/or cheeses.
  • other usual ingredients of food products such for example aromas, essences, preservatives, etc, can be added.
  • the mayonnaise amount which can be incorporated in the compositions with the tomato products ranges from 90% to 20% by weight referred to the weight of the starting tomato product .
  • the invention tomato products and the compositions obtained therefrom as above defined have an improved saucing power and improved organoleptic and nutritional properties in comparison with the products on the market.
  • the invention tomato products and in particular those obtainable by mixing the invention tomato products with fats and/or oils and/or cheeses can also be used as foods.
  • these products in particular those obtained by mixing with fats and/or oils and/or cheeses, can be spread on bread, as it is made for soft cheeses.
  • foods on which the invention tomato products or the respective compositions can be used as sauces, pasta, meat, fish, vegetables, etc. can be mentioned.
  • the Applicant has found that to prepare the invention compositions and facilitate the preparation of mixtures with foodstuffs as, for example, animal and vegetable fats, solid at room temperature, as, for example, butter or margarine, mayonnaise, and/or fats liquid at room temperature as, for example, vegetable oils, for instance olive oil, and/or cheese having soft-, or fresh-grain or hard-grain and grated, it is preferable to add pectins and/or polysaccharides .
  • the addition of said compounds is preferred when one wishes to further increase the saucing power of the invention tomato products .
  • the amount of these compounds which are added is such to bring the amount of water insoluble solids in the aforesaid mixtures of the tomato products with foodstufs between 18% and 70% by weight in the dry residue, preferably between 25% ⁇ and 70%, still more preferably between 35% and 70%.
  • polysaccharides are carboxymethylcellulose, methylcellulose, alginates, agar gum, carragenans, gum arabic, karaya gum, tragacanth gum. The following non limitative Examples illustrate the invention.
  • the cooked spaghetti are added to the condiment previously prepared in the plastic vessel and by a fork they are carefully mixed, slowly for 5 minutes.
  • the vessel is then put on a boiling water bain-marie for 5 minutes, without mixing. From the vessel with a fork the spaghetti are taken in a number of 2-3 at a time and without shaking them, it is let fall in the vessel the condiment which tends to immediately detach. In the plastic vessel it remains the condiment which has not adhered to the spaghetti.
  • the plastic vessel is weighed and in this way it is determined the condiment weight which has not adhered to the pasta. The difference to 100 (i- nitial condiment weight) gives the amount which has remained attached to the pasta ( A ) .
  • the saucing power is defined on the basis of the following equation: Q A X 10
  • Determination of the dry residue total solids
  • the total dry residue is determined in the tomato juice using a vacuum stove (vacuum degree not higher than 450 mm Hg - 59.85 KPa) at 70°C. The method is as described in Journal Officiel des Communitees fiuropeenes 7.6.86 L.153 pages 5-6.
  • Determination of the water content The water content is determined by the weight difference between the total weight and the dry residue.
  • Determination of water soluble solids The determination of water soluble solids has been carried out by using an Abbe refractometer (Brix degrees) , as described in Journal Officiel des Communitees Europeenes 7.6.86 L.153 pages 6-9.
  • the stirring (4 rpm) is started and it is operated at a temperature in the range 5°C-0°C. After 3 hours from the process beginning no serum is any longer separated from the doughy mass which has formed in the separator. Stirring is interrupted and the obtained doughy mass is discharged. 435 g of a tomato product are obtained. The dry residue of the obtaind product is 11% by weight. The serum which has separated is lyophilized and the obtained product is added to the previously recovered doughy mass and it is homogenized by stirring (20-30 rpm) for about 1 hour. A tomato concentrate is obtained having a dry residue of 28% by weight with the same content of water soluble and insoluble solids of the starting product. EXAMPLE 2 The Example 1 is repeated until obtaining 436 g of doughy product .
  • the serum which has separated is concentrated under vacuum at a temperature of 50°C-60°C until obtaining a liquid weighing 410 g.
  • the obtained liquid is filtered by using a pressure filter and then added to the previously recovered doughy mass (436 g) . It is homogenized by prolonged stirring (1 hour) as in the Example 1.
  • a tomato concentrate is obtained having a dry residue of 18%.

Abstract

L'invention concerne des produits à base de tomate obtenus au moyen d'un procédé comprenant les étapes suivantes: I) centrifugation facultative d'un jus de tomate frais et/ou d'un concassé afin de séparer partiellement un sérum, et obtention d'un sérum et d'un mélange solide/liquide; II) séparation du sérum de tomate à partir du mélange solide/liquide obtenu à l'étape I) ou à partir d'un jus de tomate frais et/ou d'un concassé à l'aide d'un appareil de séparation solide-liquide, la masse filtrée étant maintenue sous l'action d'une agitation lente, et obtention d'un sérum et d'un solide; III) concentration du sérum obtenu aux l'étape I) et II) et éventuellement séchage dudit solide; IV) adjonction du sérum récupéré à l'étape III), concentré ou sec, au solide obtenu à l'étape II) afin d'obtenir des produits à base de concentré de tomate possédant un résidu sec supérieur à 125, la quantité de solides insolubles dans l'eau dans le résidu sec étant égale à 18% ou moins.
PCT/EP2005/000688 2004-02-06 2005-01-25 Produits a base de concentre de tomate WO2005074715A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT000188A ITMI20040188A1 (it) 2004-02-06 2004-02-06 Prodotti di pomodoro
ITMI2004A000188 2004-02-06

Publications (1)

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WO2005074715A1 true WO2005074715A1 (fr) 2005-08-18

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2900798A1 (fr) * 2006-05-12 2007-11-16 Sainte Ange Etienne Marie Sauce du verger
CN114903157A (zh) * 2022-05-17 2022-08-16 江南大学 一种低水煮味道的番茄浓浆产品及其制备方法

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1874181A (en) * 1930-12-29 1932-08-30 Pratt Low Preserving Company Producing tomato juice
US4840119A (en) * 1987-08-26 1989-06-20 Girmi S.P.A. Corso Matteoth Device for squeezing tomatoes
WO1997048287A1 (fr) * 1996-06-20 1997-12-24 Lycored Natural Products Industries Ltd. Transformation industrielle des tomates
WO2003024243A2 (fr) * 2001-09-19 2003-03-27 Conagra Grocery Products Company Systeme et procede permettant de produire des produits alimentaires concentres par concentration et fractionnement
US20030224100A1 (en) * 2002-05-31 2003-12-04 Unilever Bestfoods North America, Division Of Conopco, Inc. Tomato-Based products and process for preparing the same
WO2004017759A2 (fr) * 2002-08-08 2004-03-04 Zanichelli Ricerche S.R.L. Produits a base de tomates

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1874181A (en) * 1930-12-29 1932-08-30 Pratt Low Preserving Company Producing tomato juice
US4840119A (en) * 1987-08-26 1989-06-20 Girmi S.P.A. Corso Matteoth Device for squeezing tomatoes
WO1997048287A1 (fr) * 1996-06-20 1997-12-24 Lycored Natural Products Industries Ltd. Transformation industrielle des tomates
WO2003024243A2 (fr) * 2001-09-19 2003-03-27 Conagra Grocery Products Company Systeme et procede permettant de produire des produits alimentaires concentres par concentration et fractionnement
US20030224100A1 (en) * 2002-05-31 2003-12-04 Unilever Bestfoods North America, Division Of Conopco, Inc. Tomato-Based products and process for preparing the same
WO2004017759A2 (fr) * 2002-08-08 2004-03-04 Zanichelli Ricerche S.R.L. Produits a base de tomates

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
EL-SHERBINY G A ET AL: "NEW APPROACHES IN MANUFACTURE OF TOMATO CATSUP", EGYPTIAN JOURNAL OF FOOD SCIENCE, SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY, CAIRO, EG, vol. 11, no. 1/2, 1983, pages 1 - 10, XP009003046, ISSN: 0301-8571 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2900798A1 (fr) * 2006-05-12 2007-11-16 Sainte Ange Etienne Marie Sauce du verger
CN114903157A (zh) * 2022-05-17 2022-08-16 江南大学 一种低水煮味道的番茄浓浆产品及其制备方法

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