CN102138589B - Tri-bean cooling drink and preparation method thereof - Google Patents
Tri-bean cooling drink and preparation method thereof Download PDFInfo
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- CN102138589B CN102138589B CN2011100301452A CN201110030145A CN102138589B CN 102138589 B CN102138589 B CN 102138589B CN 2011100301452 A CN2011100301452 A CN 2011100301452A CN 201110030145 A CN201110030145 A CN 201110030145A CN 102138589 B CN102138589 B CN 102138589B
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Abstract
The invention discloses a tri-bean cooling drink and a preparation method thereof. The tri-bean cooling drink is prepared from the following raw materials in parts by mass: 100 parts of mung bean/small red bean/black bean tri-bean leachate, 0.5-1.0 part of chrysanthemum flower, 1.0-2.0 parts of wolfberry fruit, 1.0-2.0 parts of dried orange peel and 0.5-1.0 part of licorice root. The mass ratio of mung bean leachate, small red bean leachate and black bean leachate in the tri-bean leachate is (0.5-2):(0.5-2):(0.5-2). The preparation method comprises the following steps: mixing the tri-bean leachate, chrysanthemum flower, wolfberry fruit, dried orange peel and licorice root, and leaching to obtain a tri-bean composite leachate; and blending, filling, and sterilizing to obtain the tri-bean cooling drink. By utilizing the compound actions of mung bean/small red bean/black bean, chrysanthemum flower, wolfberry fruit, dried orange peel, licorice root and other medicinal foods, the product prepared by the method disclosed by the invention has a thick flavor, and has the effects of resisting oxidation, clearing away heat and toxic material, improving eyesight, removing heat from the liver and the like in the cognition of traditional Chinese medicine; and the product can be stored for a long time after being sterilized, and is convenient to drink. The product satisfies the demands for market development, and has bright industrialization prospects.
Description
Technical field
The present invention relates to a kind of three beans cold drinks and preparation method thereof.
Background technology
Mung bean, red bean, black soya bean all are China tradition medicine-food two-purpose cereal crops.Wherein mung bean has effects such as generally acknowledged clearing heat and detoxicating, clearing summer-heat and tonifying qi, the diuresis of quenching the thirst; Red bean has effects such as invigorating the spleen to arrest diarrhea, Li Shui dehumidifying, subdhing swelling and detoxicating; Black soya bean has then that the detumescence therapeutic method to keep the adverse qi flowing downward, moistening lung are scorching, activating blood and promoting diuresis, dispel the wind and effect such as send out except that numbness, blood-enriching tranquillizing, the invigorating the spleen that makes eye bright, kidney tonifying Yi Yin, crow blackout.This three kinds of beans composite is early on the books in the Ancient Times in China proved recipe.It is said that the Spring and Autumn and the Warring States Periods famous physician Bian Que has invented this famous prescription, i.e. " Triple Bean Potion " got equivalent mung bean, red bean and black soya bean, adds water, is aided with Radix Glycyrrhizae, and boiling becomes congee, and be directly edible, has effects such as clearing heat and detoxicating, promoting blood circulation and removing blood stasis, maintenance skin.Record Triple Bean Potion prescription in the Effective Formulas Tested by Physicians for Generations " respectively one liter in rde bean, black soya bean, mung bean, Radix Glycyrrhizae 15 grams ", it is employed and is " promoting blood circulation and detoxication ", cures mainly " day row rash acne; Also can be used as prevention ".Triple Bean Potion prescription in " doctor level " be " rde bean, mung bean, a soya bean ", and prescription cures mainly " oedema turgor, the arteries and veins number is and empty thin, difficult urination can't bear to go the water person ".See that from bibliographical information the preparation method of Triple Bean Potion is many with direct boiling person, introducing of also having be with three kinds of beans clean, bubble wears into soya-bean milk after rising, and adds water boil, with white sugar seasoning drink-service.Domestic once had patent to introduce a kind of " Sandou (three kind of beans) powder and preparation method thereof " (CN93118273.5), but its raw materials used mainly be soya bean, mung bean, blackgram, the spray-dried pulvis of processing of final products.
The modern nutriology analysis shows, the exocuticle of mung bean, red bean, black soya bean is because of containing abundant flavones, anthocyanidin, aldehydes matter etc., and aspect the effects such as, anti-inflammatory anti-oxidant in performance, sterilization, the skin of beancurd extract is stronger than the effect of beans extract.Therefore, exploitation is that the beverage of base-material has development prospect preferably with the skin of beancurd extract.
Summary of the invention
The purpose of this invention is to provide a kind of is primary raw material with mung bean, red bean, black soya bean, compound cold-type yellow (clear) beverage that chrysanthemum, the fruit of Chinese wolfberry, dried orange peel, Radix Glycyrrhizae etc. produce for auxiliary material and preparation method thereof.
Three beans cold drinks provided by the present invention; By the raw material infuse of following mass parts after flavor mixing process: mung bean, red bean and black soya bean three beans leach 100 parts in clear juice; Chrysanthemum 0.5～1.0g part, 1.0～2.0 parts of the fruits of Chinese wolfberry, 0.5～1.0 part in 1.0～2.0 parts of dried orange peels and Radix Glycyrrhizae; The mass ratio that said three beans leach the clear juice of mung bean in the clear juice, the clear juice of red bean and the clear juice of black soya bean is (0.5～2): (0.5～2): (0.5～2).
Prepare the method for three beans cold drinks, comprise the steps:
1) with the clear juice of mung bean, the clear juice of red bean and the clear juice of black soya bean according to mass ratio (0.5～2): (0.5～2): the mixed of (0.5～2) obtains three beans and leaches clear juice;
2) chrysanthemum, the fruit of Chinese wolfberry, dried orange peel and Radix Glycyrrhizae are mixed according to above-mentioned mass parts, three beans that add said mass parts leach and carry out lixiviate, filtration in the clear juice, collect filtrating; Said filtrating is carried out flavor mixing, obtain three beans cold drinks through can and sterilization again.
Wherein, The clear juice of mung bean described in the step 1), the clear juice of red bean and the clear juice of black soya bean all prepare according to following method: mung bean or red bean or black soya bean are placed the water lixiviate; Filter then and collect leaching liquor, promptly obtain clear juice of mung bean or the clear juice of red bean or the clear juice of black soya bean.
Actual conditions to the mung bean lixiviate is following: the mass ratio of mung bean and water is 1: 5～1: 6, and temperature is 55～75 ℃, and the processing time is 1.5～2h; Actual conditions to the red bean lixiviate is following: the mass ratio of red bean and water is 1: 5～1: 6, and temperature is 55～75 ℃, and the processing time is 3.0～4.0h; Actual conditions to the black soya bean lixiviate is following: the mass ratio of black soya bean and water is 1: 5～1: 6, and temperature is 55～75 ℃, and the processing time is 2.0～3.0h.
After soaking, also need carry out the separating treatment of beans, juice, soon beans, juice blend are crossed 50 mesh sieves, collect the clear juice of mung bean, red bean and black soya bean respectively.
The condition of lixiviate step 2) is following: extraction temperature is 95～100 ℃, and extraction time is 15～35min.
The mode of filtering step 2) is a vacuum filtration.
After filtering, also should carry out flavor mixing to collected leaching liquor and handle.(100%, processing w/v) makes said leaching liquor pol reach 6～9% (Brix) to take to add an amount of high concentration rock sugar solution.
In the said process, after said allotment, also tackle product and carry out can and sterilization processing, the mode of said can and sterilization does not limit, specifically can be with reference to the concerned drink product.
The present invention is a base-material with three beans extracts, other be aided with chrysanthemum, the fruit of Chinese wolfberry, dried orange peel, Radix Glycyrrhizae etc. have the clearing liver of making eye bright, nourishing liver and kidney, invigorate the spleen and benefit qi, the medicinal food materials of effect such as clearing heat and detoxicating, through fully making the compound cold drink of three beans after the lixiviate.Product is brown, supernatant liquid, and local flavor is mellow, cool, thirst-quenching, and is comparatively close with the existing cold tea class drink form in market.But because of draw materials and be common raw-food material, security is higher.This product has improved its convenience and storage performance through incorporating modern food processing technology in addition, and product has market competition advantage and development prospect preferably.
The specific embodiment
The present invention will be described through specific embodiment below, but the present invention is not limited thereto.
Method described in the following embodiment like no specified otherwise, is conventional method; Said material like no specified otherwise, all can obtain from commercial sources.
Embodiment 1, three beans cold drinks and preparation method thereof
1) pretreatment of raw material
Take by weighing mung bean, red bean, each 100g of black soya bean respectively, flushing with clean water is clean.
2) lixiviate
Mung bean, red bean, the black soya bean cleaned are placed container, add the 500mL pure water respectively; In 60 ℃ of water-baths difference lixiviate 2.0h, 3.5h and 2.5h.
3) once filter and the filtrating merging
After a lixiviate, mung bean, red bean, black soya bean and leaching liquor are separately made separating treatment, adopt the screen filtration mode, sieve number is 50 orders, collects the clear juice of mung bean, red bean and black soya bean respectively; Said mung bean, red bean and black soya bean extractive juice are pressed 1: 1: 1 mass ratio of mass ratio and are mixed.
4) secondary lixiviate
With the clear juice of three beans that mixes, the ratio that adds 0.5g chrysanthemum, the 1.5g fruit of Chinese wolfberry, 1.0g dried orange peel, 0.5g Radix Glycyrrhizae according to every 100mL is prepared burden; The temperature of secondary lixiviate is 95 ℃, time 30min.
5) secondary filter
Secondary lixiviate material is removed big solid contents such as chrysanthemum earlier through coarse filtration; Remove a small amount of tiny residue through smart filter (200 order) again.
6) allotment
Collected lixiviate filtrating is carried out flavor mixing.(100%, w/v), every 100mL filtrating is added 6～7mL rock sugar solution to compounding high concentration rock sugar solution, and assurance final products pol is advisable at 6～9% (Brix).
7) can, sterilization
The product that allotment is good pours in the vial, and the sterilization of autoclave hydro-thermal, 121 ℃ of process for sterilizing, 15min are adopted in the sealing back; Cooling obtains final products.
Product quality and functional characteristics:
Organoleptic quality: this product is a dark brown clear liquid, and mouthfeel is sweet and tasty, and special beany flavour is arranged, and postpone for a long time possibly produce the microprecipitation that does not influence quality.
Nutrition and function quality: every this product of 100g heat content value >=24kcal, total solids content >=7.0g/100g, TAC are 6.65mmol/g, it is 90.2% that 10 times of dilutions are removed the DPPH free radical activity.
Experimental technique is following:
1) TAC test experiments: adopt TAC detection kit (FRAP method) to measure, this kit buying is biotechnology research institute (product serial number S0116) from the green skies.The method principle can be reduced Fe for polyphenoils under acid condition
3+(Ferric-tripyridyltriazine writes a Chinese character in simplified form Fe to-three pyridines three azines
3+The Fe of-TPTZ) generation blueness
2+-TPTZ measures blue Fe at 593nm
2+-TPTZ can obtain the TAC of this sample.Concrete operation method is seen the kit specification.The TAC of sample is with every mM Fe
2+The every gram sample of-TPTZ/ representes that unit is mmol/g.
2) remove the experiment of DPPH free radical activity:
With hexichol for bitter taste diazanyl free radical (DPPH, Technical grade, Sigma company, catalog number 43180) as target substance.Concrete assay method is: make 0.1mM DPPH solution with 95% ethanol (analyzing pure), add the 1.5ml testing sample in 1.5ml DPPH solution, with the vibration of whirlpool mixed instrument evenly, in room temperature held 30min, measure absorbance at the 517nm place, note is made A
1Substitute DPPH as reagent blank with 95% ethanol, record the absorbance note and make A
2Substitute sample as sample blank with 95% ethanol, record the absorbance note and make A
3Do the instrument zeroing with 95% ethanolic solution.Sample DPPH free radical scavenging activity computing formula is following:
DPPH free radical scavenging activity=(1-(A
1-A
2)/A
3) * 100%
A wherein
1: the DPPH+ sample; A
2: sample+95% ethanol; A
3: DPPH+95% ethanol.
Embodiment 2, a kind of three beans cold drinks and preparation method thereof
1) pretreatment of raw material
Take by weighing mung bean, red bean, black soya bean 500g, 500g, 250g respectively, flushing with clean water is clean.
2) lixiviate
Mung bean, red bean, the black soya bean cleaned are placed container, add 3000mL, 3000mL, 1500mL pure water respectively; In 75 ℃ of water-baths difference lixiviate 1.5h, 3.0h and 2.0h.
3) once filter and the filtrating merging
After a lixiviate, mung bean, red bean, black soya bean and leaching liquor are separately made separating treatment, adopt the screen filtration mode, sieve number is 50 orders, collects the clear juice of mung bean, red bean and black soya bean respectively; Said mung bean, red bean and black soya bean extractive juice mix by 1: 1: 0.5 mass ratio.
4) secondary lixiviate
With the clear juice of three beans that mixes, the ratio that adds 1.0g chrysanthemum, the 2.0g fruit of Chinese wolfberry, 1.5g dried orange peel, 1.0g Radix Glycyrrhizae according to every 100mL is prepared burden; The temperature of secondary lixiviate is 100 ℃, time 20min.
5) secondary filter is with consistent described in the embodiment 1.
6) allotment
Collected lixiviate filtrating is carried out flavor mixing.(100%, w/v), every 100mL filtrating is added 7～8mL rock sugar solution to compounding high concentration rock sugar solution, and assurance final products pol is advisable at 6～9% (Brix).
7) can, sterilization
With having allocated solution behind 150 ℃, the ultra high temperature short time sterilization of 4s, sterile filling is in Tetra Pak; Cooling obtains final products.
Product quality and functional characteristics:
Organoleptic quality: this product is a dark brown clear liquid, and mouthfeel is sweet and tasty, and special beany flavour is arranged, and postpone for a long time possibly produce the microprecipitation that does not influence quality.
Nutrition and function quality: every this product of 100g heat content value >=24kcal, total solids content >=7.0g/100g, TAC are 6.43mmol/g, it is 82.0% that 10 times of dilutions are removed the DPPH free radical activity.
Experimental technique is with embodiment 1 said unanimity.
Embodiment 3, a kind of three beans cold drinks and preparation method thereof
1) pretreatment of raw material
Take by weighing mung bean, red bean, black soya bean 1000g, 500g, 250g respectively, flushing with clean water is clean.
2) lixiviate
Mung bean, red bean, the black soya bean cleaned are placed container, add 5000mL, 2500mL, 1250mL pure water respectively; In 55 ℃ of water-baths difference lixiviate 2.0h, 4.0h and 3.0h.
3) once filter and the filtrating merging
After a lixiviate, mung bean, red bean, black soya bean and leaching liquor are separately made separating treatment, adopt the screen filtration mode, sieve number is 50 orders, collects the clear juice of mung bean, red bean and black soya bean respectively; Said mung bean, red bean and black soya bean extractive juice were by 2: 1: 0.5 mixed.
4) secondary lixiviate
With the clear juice of three beans that mixes, the ratio that adds 0.5g chrysanthemum, the 1.5g fruit of Chinese wolfberry, 1.5g dried orange peel, 0.8g Radix Glycyrrhizae according to every 100mL is prepared burden; The temperature of secondary lixiviate is 98 ℃, time 22min.
5) secondary filter is with consistent described in the embodiment 1.
6) allotment is with consistent described in the embodiment 1.
7) can, sterilization
With having allocated solution behind 135 ℃, the ultra high temperature short time sterilization of 8s, sterile filling is in Tetra Pak; Cooling obtains final products.
Product quality and functional characteristics:
Organoleptic quality: this product is a brown clear liquid, and mouthfeel is sweet and tasty, and special beany flavour is arranged, and postpone for a long time possibly produce the microprecipitation that does not influence quality.
Nutrition and function quality: every this product of 100g heat content value >=24kcal, total solids content >=7.0g/100g, TAC are 5.85mmol/g, it is 79.5% that 10 times of dilutions are removed the DPPH free radical activity.
Experimental technique is with embodiment 1 said unanimity.
Embodiment 4, a kind of three beans cold drinks and preparation method thereof
1) pretreatment of raw material
Take by weighing mung bean, red bean, each 5kg of black soya bean respectively, flushing with clean water is clean.
2) lixiviate
Mung bean, red bean, the black soya bean cleaned are placed container, add the 25L pure water respectively; In 65 ℃ of water-baths difference lixiviate 1.5h, 3.0h and 2.5h.
3) once filter and the filtrating merging
After a lixiviate, mung bean, red bean, black soya bean and leaching liquor are separately made separating treatment, adopt the screen filtration mode, sieve number is 50 orders, collects the clear juice of mung bean, red bean and black soya bean respectively; Said mung bean, red bean and black soya bean extractive juice were by 1: 1: 1 mixed.
4) secondary lixiviate
With the clear juice of three beans that mixes, the ratio that adds 0.8g chrysanthemum, the 1.5g fruit of Chinese wolfberry, 1.0g dried orange peel, 0.6g Radix Glycyrrhizae according to every 100mL is prepared burden; The temperature of secondary lixiviate is 95 ℃, time 35min.
5) secondary filter is with consistent described in the embodiment 1.
6) allotment is with consistent described in the embodiment 1.
7) can, sterilization are with consistent described in the embodiment 1.
Product quality and functional characteristics:
Organoleptic quality: this product is a dark brown clear liquid, and mouthfeel is sweet and tasty, and special beany flavour is arranged, and postpone for a long time possibly produce the microprecipitation that does not influence quality.
Nutrition and function quality: every this product of 100g heat content value >=24kcal, total solids content >=7.0g/100g, TAC are 7.15mmol/g, it is 87.9% that 10 times of dilutions are removed the DPPH free radical activity.
Experimental technique is with embodiment 1 said unanimity.
Embodiment 5, three beans cold drinks and preparation method thereof
1) pretreatment of raw material
Take by weighing mung bean, red bean, black soya bean 10kg, 5kg, 5kg respectively, flushing with clean water is clean.
2) lixiviate
Mung bean, red bean, the black soya bean cleaned are placed container, add 60L, 30L, 30L pure water respectively; In 75 ℃ of water-baths difference lixiviate 1.5h, 3.0h and 2.0h.
3) once filter and the filtrating merging
After a lixiviate, mung bean, red bean, black soya bean and leaching liquor are separately made separating treatment, adopt the screen filtration mode, sieve number is 50 orders, collects the clear juice of mung bean, red bean and black soya bean respectively; Said mung bean, red bean and black soya bean extractive juice were by 2: 1: 1 mixed.
4) secondary lixiviate
With the clear juice of three beans that mixes, the ratio that adds 1.0g chrysanthemum, the 2.0g fruit of Chinese wolfberry, 2.0g dried orange peel, 1.0g Radix Glycyrrhizae according to every 100mL is prepared burden; The temperature of secondary lixiviate is 95 ℃, time 35min.
5) secondary filter is with consistent described in the embodiment 1.
6) allotment is with consistent described in the embodiment 1.
7) can, sterilization are with consistent described in the embodiment 2.
Product quality and functional characteristics:
Organoleptic quality: this product is a dark brown clear liquid, and mouthfeel is sweet and tasty, and special beany flavour is arranged, and postpone for a long time possibly produce the microprecipitation that does not influence quality.
Nutrition and function quality: every this product of 100g heat content value >=24kcal, total solids content >=7.0g/100g, TAC are 6.55mmol/g, it is 79.3% that 10 times of dilutions are removed the DPPH free radical activity.
Experimental technique is with embodiment 1 said unanimity.
Claims (7)
1. a method for preparing three beans cold drinks comprises the steps:
1) with the clear juice of mung bean, the clear juice of red bean and the clear juice of black soya bean according to mass ratio (0.5～2): (0.5～2): the mixed of (0.5～2) obtains three beans and leaches clear juice;
2) raw material with following mass parts mixes: chrysanthemum 0.5～1.0g part; 1.0～2.0 parts of the fruits of Chinese wolfberry, 1.0～2.0 parts of dried orange peels, 0.5～1.0 part in Radix Glycyrrhizae; Three beans that in mixed raw material, add 100 mass parts leach clear juice lixiviate, filtration; Collect filtrating, said filtrating is carried out flavor mixing, obtain three beans cold drinks through can and sterilization again.
2. method according to claim 1; It is characterized in that: the clear juice of said mung bean, the clear juice of red bean and the clear juice of black soya bean all prepare according to following method: mung bean or red bean or black soya bean are placed the water lixiviate; Filter then and collect leaching liquor, promptly obtain clear juice of mung bean or the clear juice of red bean or the clear juice of black soya bean.
3. method according to claim 2 is characterized in that: the condition to the mung bean lixiviate is following: the mass ratio of mung bean and water is 1: 5～1: 6, and temperature is 55～75 ℃, and the processing time is 1.5～2h; Condition to the red bean lixiviate is following: the mass ratio of red bean and water is 1: 5～1: 6, and temperature is 55～75 ℃, and the processing time is 3.0～4.0h; Condition to the black soya bean lixiviate is following: the mass ratio of black soya bean and water is 1: 5～1: 6, and temperature is 55～75 ℃, and the processing time is 2.0～3.0h.
4. according to each described method in the claim 1～3, it is characterized in that: step 2) described in the condition of lixiviate following: extraction temperature is 95～100 ℃, and extraction time is 15～35min.
5. according to each described method in the claim 1～3, it is characterized in that: step 2) described in the mode of filtering be vacuum filtration.
6. according to each described method in the claim 1～3, it is characterized in that: step 2) in said filtrating is carried out flavor mixing method be: in said filtrating, add concentration and be 100% rock sugar solution, make the pol of said filtrating reach 6～9%.
7. the three beans cold drinks that each said method prepares in the claim 1～6.
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| CN103518858B (en) * | 2013-10-17 | 2015-05-27 | 浏阳河农业产业集团股份有限公司 | Compound nutritional three-bean fragrant beverage and preparation method thereof |
| CN103976218A (en) * | 2014-06-04 | 2014-08-13 | 孙喜灵 | Health drink for improving eyesight and appetizing |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1145750A (en) * | 1995-09-21 | 1997-03-26 | 衡阳中药实业股份有限公司 | Healthy beverage and its prodn process |
| CN1489934A (en) * | 2003-06-17 | 2004-04-21 | 雷应魁 | Soya bean beverage |
| WO2009004434A2 (en) * | 2007-06-29 | 2009-01-08 | Chi's Research Corporation | Bioactive raw vegetables |
| CN101904353A (en) * | 2010-07-06 | 2010-12-08 | 安徽百氏情缘食品有限公司 | Health preserving milk containing black bean small peptide, black nice and black sesame seed and preparation process thereof |
-
2011
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1145750A (en) * | 1995-09-21 | 1997-03-26 | 衡阳中药实业股份有限公司 | Healthy beverage and its prodn process |
| CN1489934A (en) * | 2003-06-17 | 2004-04-21 | 雷应魁 | Soya bean beverage |
| WO2009004434A2 (en) * | 2007-06-29 | 2009-01-08 | Chi's Research Corporation | Bioactive raw vegetables |
| CN101904353A (en) * | 2010-07-06 | 2010-12-08 | 安徽百氏情缘食品有限公司 | Health preserving milk containing black bean small peptide, black nice and black sesame seed and preparation process thereof |
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Owner name: LIUYANGHE AGRICULTURAL INDUSTRY GROUP CO., LTD. Free format text: FORMER NAME: HUNAN LIUYANG RIVER ECOLOGICAL AGRICULTURAL TECHNOLOGY DEVELOPMENT CO., LTD. |
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Address after: Four, No. 410100, Kaiyuan Road, 17, Kaiyuan Road, Changsha economic and Technological Development Zone, Hunan, China Patentee after: LIUYANGHE AGRICULTURAL INDUSTRY Group Ltd. Patentee after: INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY, CHINESE ACADEMY OF AGRICULTURAL SCIENCES Address before: 410100 No. 17 Kaiyuan Road, Changsha economic and Technological Development Zone, Hunan Patentee before: Hunan Liuyanghe Ecology Agricultural Technology Development Co.,Ltd. Patentee before: INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY, CHINESE ACADEMY OF AGRICULTURAL SCIENCES |
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Address after: 410100 4th floor, century Xincheng, Xiangshang, No.17, Kaiyuan Road, economic and Technological Development Zone, Changsha City, Hunan Province Co-patentee after: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences Patentee after: LIUYANG RIVER GROUP Co.,Ltd. Address before: Four, No. 410100, Kaiyuan Road, 17, Kaiyuan Road, Changsha economic and Technological Development Zone, Hunan, China Co-patentee before: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences Patentee before: LIUYANGHE AGRICULTURAL INDUSTRY GROUP Ltd. |
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Granted publication date: 20120509 Termination date: 20220127 |
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