CN102919917A - Health drink taking yellow serofluid as main raw material and preparation method thereof - Google Patents
Health drink taking yellow serofluid as main raw material and preparation method thereof Download PDFInfo
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Abstract
The invention discloses health drink taking yellow serofluid as the main raw material and a preparation method thereof. The health drink comprises the following components in percentage by weight: 70-85% of yellow serofluid, 5-10% of sucrose, 3-20% of juice, 0.12-0.25% of acidulant, 0-0.08% of edible essence and 3-20% of bean dregs fermentation broth. The health drink disclosed by the invention is rich in the natural soybean oligosaccharide and dietary fiber necessary to human body; by long-term drinking of the health drink, the following functions of human body can be improved: 1, purgation and intestines are cleaned, experiments prove that taking 3g of soybean oligosaccharide and a proper amount of dietary fiber by healthy people can effectively promote the growth of bifidobacterium and realize a purgation effect, and the soybean oligosaccharide and dietary fiber also can promote intestine peristalsis to accelerate excretion; 2, serum cholesterol is reduced, the bifidobacterium directly influences and interferes with the activity of p-radial basis-p-methylglutaryl enzyme A reducing enzyme and can suppress the synthesis of cholesterol so as to reduce the serum cholesterol; 3, liver is protected, long-term intake of soybean oligosaccharide can reduce the generation of in vivo toxic metabolic substances and reduce the burden on liver detoxification, and thus a certain effect on preventing hepatitis and cirrhosis is realized; and 4, the generation of intra-intestinal putrefaction is suppressed.
Description
Technical field
The present invention relates to a kind of health drink and preparation method thereof, after referring in particular to the accessory substance yellow seriflux that utilizes bean product and bean dregs and processing, resulting health drink and preparation method thereof.
Background technology
Yellow seriflux is to solidify or produce the liquid that is squeezed out in the process of bean curd at hot soya-bean milk, because its color is slightly yellow, be yellow seriflux so be commonly called as in the industry, according to the study, general solid content is up to more than 1% in the yellow seriflux, wherein protein content is about 0.3%, and fat content is about 0.08%, and content of reducing sugar is about 0.15%.Also contain simultaneously the multiple physiological activator that health is had the specific function effect, such as soybean whey protein, soyabean oligosaccharides, isoflavones, soyasaponin etc., its content is about respectively soya-bean milk albumin 4.2 mg/g, soyabean oligosaccharides 14.9 mg/g, isoflavones 0.2 mg/g, soyasaponin 0.3 mg/g, and these all are that some are to the effective function composition of human body.At present, China most of bean product enterprise directly discharges yellow seriflux, does not only take full advantage of its nutritive value, and direct exhaust emission environment, is unfavorable for cleaner production and increases the soybean processing added value.
Bean dregs also are the byproducts after production of bean curd or the soya-bean milk, put down in writing according to data, mainly contain dietary fiber in the bean dregs, insoluble diedairy fiber and soluble dietary fiber total account for more than 40% of bean dregs total amount, in addition, bean dregs also contain the elements such as abundant crude protein, crude fat, calcium and phosphorus, and Cobastab etc.Often edible bean dregs help prevent colon cancer, hypertension, higher fatty acid and high cholesterol, and the disease such as diabetes occurs.But because fresh bean dregs fishy smell is heavy, mouthfeel is poor, so be not suitable for human directly edible.
After how bean dregs being processed dexterously, mixing with the yellow seriflux of processing or allocating again, make and have functional biologic beverage, solve the processing problem of yellow seriflux and bean dregs, is difficult problem for a long time of bean product industry.
Summary of the invention
Purpose of the present invention overcomes defects, provide a kind of health drink take yellow seriflux as primary raw material to society, this health drink is as base-material take yellow seriflux, suitably add okara product and other effective ingredient of treated mistake, make to have and permitted multi-functional functional beverage, be conducive to health.
Another object of the present invention is the preparation method that a kind of health drink take yellow seriflux as primary raw material is provided to society.
Technical scheme of the present invention is: a kind of health drink take yellow seriflux as primary raw material is provided, the following composition that comprises percentage by weight, yellow seriflux 70-85%, sucrose 5-10%, fruit juice 3-20%, acid 0.12-0.25%, flavoring essence 0-0.08% and fermenting bean dregs liquid 3-20%; Described fermenting bean dregs liquid is made by following method,
(1), fresh bean dregs is watered to containing the bean dregs liquid that the bean dregs solid content is the 20-40% weight ratio;
(2), the bean dregs liquid 60-90 weight portion after will processing with the first step; Sulfate of ammoniac 0.5-1.5 weight portion, magnesium sulfate 0.5-1.5 weight portion, carbonic hydroammonium 1.5-2.5 weight portion and glucose 1.5-2.5 weight portion stir, and are made into mixing material;
(3), the sterilization, mixing material is inserted in the high-pressure sterilizing pot, Celsius 121 the degree conditions under, sterilized 1 hour;
(4), be cooled to 25-30 degree centigrade, access mixed bacteria liquid under aseptic condition, the inoculum concentration of mixed bacteria liquid is the 8-15%(percentage by weight of mixing material weight); Described mixed bacteria liquid is to be mixed by Rhizopus oligosporus 1 weight portion, aspergillus oryzae 1-2 weight portion and bacillus natto 1-3 weight portion;
(5), under the condition of 25-32 degree centigrade of aerobic, fermented 10-15 hour, then, be warming up to 38-45 degree centigrade and fermented again 5-10 hour, resulting fermenting bean dregs liquid.
As improvement of the present invention, described sucrose can replace with the sweetener of other suitable with the sugariness that accounts for total amount 5-10% sucrose.
As improvement of the present invention, described other sweetener is glucose, fructose, sucrose, maltose, starch sugar or lactose.
As improvement of the present invention, described other sweetener is xylitol, fructose, Aspartame, asccharin, stevioside or acesulfame potassium.
As improvement of the present invention, described acid is citric acid or lactic acid.
The present invention also provides a kind of preparation method of the health drink take yellow seriflux as primary raw material, comprises the steps:
(6), the allotment, with following percentage by weight material allocation beverage, yellow seriflux 70-85%, sucrose 5-10%, fruit juice 3-20%, acid 0.12-0.25%, flavoring essence 0-0.08% and fermenting bean dregs liquid 3-20%; Described fermenting bean dregs liquid is made by following method,
(61), fresh bean dregs are watered to containing the bean dregs liquid that the bean dregs solid content is the 20-40% weight ratio;
(62), the bean dregs liquid 60-90 weight portion after will processing with the first step; Sulfate of ammoniac 0.5-1.5 weight portion, magnesium sulfate 0.5-1.5 weight portion, carbonic hydroammonium 1.5-2.5 weight portion and glucose 1.5-2.5 weight portion stir, and system is with becoming mixing material;
(63), the sterilization, mixing material is inserted in the high-pressure sterilizing pot, Celsius 121 the degree conditions under, sterilized 1 hour;
(64), be cooled to 25-30 degree centigrade, access mixed bacteria liquid under aseptic condition, the inoculum concentration of mixed bacteria liquid is the 8-15%(percentage by weight of mixing material weight); Described mixed bacteria liquid is to be mixed by Rhizopus oligosporus 1 weight portion, aspergillus oryzae 1-2 weight portion and bacillus natto 1-3 weight portion;
(65), under the condition of 25-32 degree centigrade of aerobic, fermented 10-15 hour, then, be warming up to 38-45 degree centigrade and fermented again 5-10 hour, resulting fermenting bean dregs liquid;
(7), filter the solid matter that filtering the 6th goes on foot in the deployed beverage;
(8), can, beverage is later packed in the packing material;
(9), sterilization, under 62-65 degree centigrade of temperature, be incubated 30-35 minute, cool off, be finished product.
The present invention utilizes yellow seriflux and the bean dregs that produce in the bean product industry dexterously, made a kind of healthy beverage with function, be rich in the natural soyabean oligosaccharides of being rich in of needed by human body and dietary fiber in the made healthy beverage, also contain a certain amount of isoflavones, soyasaponin.It is the clean intestines of defaecation that this health drink of long-term drinking can be improved the following function one of human body, and constipation patient is because lacking in the intestines due to the Bifidobacterium mostly; Especially the elderly, with age, Bifidobacterium reduces gradually and very easily suffers from constipation in the intestines.Evidence, Healthy People absorb every day 3 gram soyabean oligosaccharides or and an amount of dietary fiber, just can effectively promote bifidobacterium growth, the generation defecating feces excretion.Soyabean oligosaccharides and dietary fiber can also promote enterocinesia to accelerate to drain.The 2nd, reduce serum cholesterol, Bifidobacterium directly affects and has disturbed the activity of p-footpath base-p-methyl glutaryl enzyme A reductase, can suppress the synthetic of cholesterol, and the serum courage is reduced because of alcohol; The 3rd, the protection liver is taken in for a long time soyabean oligosaccharides and can reduce that the toxic metabolite material produces in the body, alleviates the burden of fourth liver detoxification, so also have certain effect aspect the cirrhosis preventing and treating hepatitis and prevent.The 4th, suppress the generation of corrupt substance in the intestines.
The specific embodiment
One, the making of fermenting bean dregs liquid
Embodiment 1
Fresh bean dregs are watered to containing the bean dregs liquid that the bean dregs solid content is the 20-40% weight ratio, measure the bean dregs strength of fluid with seasoning; With the bean dregs liquid 60KG after processing; Sulfate of ammoniac 0.5KG, magnesium sulfate 0.5KG, carbonic hydroammonium 1.5KG and glucose 1.5KG stir, and make mixing material; To mix liquid and insert in the high-pressure sterilizing pot, under the condition of 121 degree Celsius, sterilize 1 hour; Take out high-pressure sterilizing pot, be cooled to 25-30 degree centigrade, access mixed bacteria liquid under aseptic condition, the inoculum concentration of mixed bacteria liquid is that the total amount of the mixing material in the 8-15%(present embodiment of mixing material weight is 64KG, as pressing 8% inoculation, then adding mixed bacteria liquid strain amount is 5.12KG); Described mixed bacteria liquid is to be mixed by Rhizopus oligosporus 1 weight portion, aspergillus oryzae 1-2 weight portion and bacillus natto 1-3 weight portion; , under the condition of 25-32 degree centigrade of aerobic, ferment 10-15 hour (this stage mainly is meter aspergillus and Rhizopus oligosporus fermentation), then, be warming up to 38-45 degree centigrade ferment again 5-10 hour (this stage mainly is the bacillus natto fermentation), resulting fermenting bean dregs liquid; It is for subsequent use that low temperature is preserved (1-4 degree centigrade).
Embodiment 2
Fresh bean dregs are watered to containing the bean dregs liquid that the bean dregs solid content is the 20-40% weight ratio, measure the bean dregs strength of fluid with seasoning; With the bean dregs liquid 75KG after processing; Sulfate of ammoniac 1KG, magnesium sulfate 1KG, carbonic hydroammonium 2KG and glucose 2KG stir, and make mixing material; To mix liquid and insert in the high-pressure sterilizing pot, under the condition of 121 degree Celsius, sterilize 1 hour; Take out high-pressure sterilizing pot, be cooled to 25-30 degree centigrade, access mixed bacteria liquid under aseptic condition, the inoculum concentration of mixed bacteria liquid is that the total amount of the mixing material in the 8-15%(present embodiment of mixing material weight is 81KG, as pressing 8% inoculation, then adding mixed bacteria liquid strain amount is 6.48KG); Described mixed bacteria liquid is to be mixed by Rhizopus oligosporus 1 weight portion, aspergillus oryzae 1-2 weight portion and bacillus natto 1-3 weight portion; , under the condition of 25-32 degree centigrade of aerobic, ferment 10-15 hour (this stage mainly is meter aspergillus and Rhizopus oligosporus fermentation), then, be warming up to 38-45 degree centigrade ferment again 5-10 hour (this stage mainly is the bacillus natto fermentation), resulting fermenting bean dregs liquid; It is for subsequent use that low temperature is preserved (1-4 degree centigrade).
Embodiment 3
Fresh bean dregs are watered to containing the bean dregs liquid that the bean dregs solid content is the 20-40% weight ratio, measure the bean dregs strength of fluid with seasoning; With the bean dregs liquid 90KG after processing; Sulfate of ammoniac 1.5KG, magnesium sulfate 1.5KG, carbonic hydroammonium 2.5KG and glucose 2.5KG stir, and make mixing material; To mix liquid and insert in the high-pressure sterilizing pot, under the condition of 121 degree Celsius, sterilize 1 hour; Take out high-pressure sterilizing pot, be cooled to 25-30 degree centigrade, access mixed bacteria liquid under aseptic condition, the inoculum concentration of mixed bacteria liquid is that the total amount of the mixing material in the 8-15%(present embodiment of mixing material weight is 98KG, as pressing 8% inoculation, then adding mixed bacteria liquid strain amount is 7.84KG); Described mixed bacteria liquid is to be mixed by Rhizopus oligosporus 1 weight portion, aspergillus oryzae 1-2 weight portion and bacillus natto 1-3 weight portion; , under the condition of 25-32 degree centigrade of aerobic, ferment 10-15 hour (this stage mainly is meter aspergillus and Rhizopus oligosporus fermentation), then, be warming up to 38-45 degree centigrade ferment again 5-10 hour (this stage mainly is the bacillus natto fermentation), resulting fermenting bean dregs liquid; It is for subsequent use that low temperature is preserved (1-4 degree centigrade).
Two, the preparation of the health drink take yellow seriflux as primary raw material (total amount of following each embodiment is 100KG)
Embodiment 4
A kind of health drink take yellow seriflux as primary raw material, the following composition that comprises percentage by weight, any fermenting bean dregs liquid 10% among yellow seriflux 70%, white granulated sugar 10%, fruit juice 9.75%, citric acid or lactic acid 0.25%, flavoring essence 0% and above-described embodiment 1-3; The preparation method of the health drink take yellow seriflux as primary raw material is as follows, and allotment is filtered according to the above ratio, the solid matter in the deployed beverage of filtering; Can is packed beverage later in the packing material into; Sterilization under 62-65 degree centigrade of temperature, is incubated 30-35 minute, and cooling is finished product.
Embodiment 5
A kind of health drink take yellow seriflux as primary raw material, the following composition that comprises percentage by weight, any fermenting bean dregs liquid 11.8% among yellow seriflux 80%, white granulated sugar 5%, fruit juice 3%, citric acid or lactic acid 0.12%, flavoring essence 0.08% and above-described embodiment 1-3; The preparation method of the health drink take yellow seriflux as primary raw material is as follows, and allotment is filtered according to the above ratio, the solid matter in the deployed beverage of filtering; Can is packed beverage later in the packing material into; Sterilization under 62-65 degree centigrade of temperature, is incubated 30-35 minute, and cooling is finished product.
Embodiment 6
A kind of health drink take yellow seriflux as primary raw material comprises the following composition of percentage by weight, any fermenting bean dregs liquid 5% among yellow seriflux 85%, white granulated sugar 5%, fruit juice 4.8%, citric acid or lactic acid 0.2%, flavoring essence 0% and above-described embodiment 1-3; The preparation method of the health drink take yellow seriflux as primary raw material is as follows, and allotment is filtered according to the above ratio, the solid matter in the deployed beverage of filtering; Can is packed beverage later in the packing material into; Sterilization under 62-65 degree centigrade of temperature, is incubated 30-35 minute, and cooling is finished product.
Embodiment 7
A kind of health drink take yellow seriflux as primary raw material, the following composition that comprises percentage by weight, any fermenting bean dregs liquid 3% among yellow seriflux 70.8%, white granulated sugar 6%, fruit juice 20%, citric acid or lactic acid 0.15%, flavoring essence 0.05% and above-described embodiment 1-3; The preparation method of the health drink take yellow seriflux as primary raw material is as follows, and allotment is filtered according to the above ratio, the solid matter in the deployed beverage of filtering; Can is packed beverage later in the packing material into; Sterilization under 62-65 degree centigrade of temperature, is incubated 30-35 minute, and cooling is finished product.
Embodiment 8
A kind of health drink take yellow seriflux as primary raw material, the following composition that comprises percentage by weight, any fermenting bean dregs liquid 20% among yellow seriflux 71.8%, white granulated sugar 5%, fruit juice 3%, citric acid or lactic acid 0.15%, flavoring essence 0.05% and above-described embodiment 1-3; The preparation method of the health drink take yellow seriflux as primary raw material is as follows, and allotment is filtered according to the above ratio, the solid matter in the deployed beverage of filtering; Can is packed beverage later in the packing material into; Sterilization under 62-65 degree centigrade of temperature, is incubated 30-35 minute, and cooling is finished product.
Sucrose described in the present invention (white granulated sugar or brown sugar) can replace with the sweetener of other suitable with the sugariness that accounts for total amount 5-10% sucrose; That is to say that the white granulated sugar in the various embodiments described above can replace with the sweetener of suitable other of sugariness, such as glucose, fructose, sucrose, maltose, starch sugar or lactose; Perhaps, the replacements such as xylitol, fructose, Aspartame, asccharin, stevioside or acesulfame potassium, the consumption of these sweeteners is as long as its sugariness is equivalent to the sugariness of 5-10% white granulated sugar.
Fruit juice among the present invention can be jujube juice, also can cider, orange juice, pineapple juice or Coconut Juice etc., and jujube juice, and also can cider, the blended fruit juice of any two or more fruit juice in orange juice, pineapple juice and the Coconut Juice.
Yellow seriflux and above-described embodiment 4-embodiment 8 are added the health drink that fermenting bean dregs liquid makes compared test, health protection beverage disclosed in this invention all increases than yellow seriflux at indices such as dietary fiber, protein, fat and total solids, and taste has widely improvement.Concrete outcome sees the following form:
As can be seen from the above table, through processing the yellow seriflux of processing, can be used as beverage and use, and its dietary fiber has improved 0.2-0.95(g/100g), soyabean oligosaccharides 0.22-1.00(g/100g), protein 0.1-1.1(g/100g) and total solid 1.7-3.3(g/100ml); And fat content there is not change substantially.
It is the clean intestines of defaecation that this health drink of long-term drinking can be improved the following function one of human body, and constipation patient is because lacking in the intestines due to the Bifidobacterium mostly; Especially the elderly, with age, Bifidobacterium reduces gradually and very easily suffers from constipation in the intestines.Evidence, Healthy People absorb every day 3 gram soyabean oligosaccharides or and an amount of dietary fiber, just can effectively promote bifidobacterium growth, the generation defecating feces excretion.Soyabean oligosaccharides and dietary fiber can also promote enterocinesia to accelerate to drain.The 2nd, reduce serum cholesterol, Bifidobacterium directly affects and has disturbed the activity of p-footpath base-p-methyl glutaryl enzyme A reductase, can suppress the synthetic of cholesterol, and the serum courage is reduced because of alcohol; The 3rd, the protection liver is taken in for a long time soyabean oligosaccharides and can reduce that the toxic metabolite material produces in the body, alleviates the burden of fourth liver detoxification, so also have certain effect aspect the cirrhosis preventing and treating hepatitis and prevent.The 4th, suppress the generation of corrupt substance in the intestines.
Claims (6)
1. health drink take yellow seriflux as primary raw material, it is characterized in that, the following composition that comprises percentage by weight, yellow seriflux 70-85%, sucrose 5-10%, fruit juice 3-20%, acid 0.12-0.25%, flavoring essence 0-0.08% and fermenting bean dregs liquid 3-20%; Described fermenting bean dregs liquid is made by following method,
(1), fresh bean dregs is watered to containing the bean dregs liquid that the bean dregs solid content is the 20-40% weight ratio;
(2), the bean dregs liquid 60-90 weight portion after will processing with the first step; Sulfate of ammoniac 0.5-1.5 weight portion, magnesium sulfate 0.5-1.5 weight portion, carbonic hydroammonium 1.5-2.5 weight portion and glucose 1.5-2.5 weight portion stir, and make mixing material;
(3), the sterilization, mixing material is inserted in the high-pressure sterilizing pot, Celsius 121 the degree conditions under, sterilized 1 hour;
(4), be cooled to 25-30 degree centigrade, access mixed bacteria liquid under aseptic condition, the inoculum concentration of mixed bacteria liquid is the 8-15%(percentage by weight of mixing material weight); Described mixed bacteria liquid is to be mixed by Rhizopus oligosporus 1 weight portion, aspergillus oryzae 1-2 weight portion and bacillus natto 1-3 weight portion;
(5), under the condition of 25-32 degree centigrade of aerobic, fermented 10-15 hour, then, be warming up to 38-45 degree centigrade and fermented again 5-10 hour, resulting fermenting bean dregs liquid.
2. the health drink take yellow seriflux as primary raw material according to claim 1 is characterized in that: described sucrose can replace with the sweetener of other suitable with the sugariness that accounts for total amount 5-10% sucrose.
3. the health drink take yellow seriflux as primary raw material according to claim 2 is characterized in that: described other sweetener is glucose, fructose, sucrose, maltose, starch sugar or lactose.
4. the health drink take yellow seriflux as primary raw material according to claim 2 is characterized in that: described other sweetener is xylitol, fructose, Aspartame, asccharin, stevioside or acesulfame potassium.
5. the described health drink take yellow seriflux as primary raw material of any one claim in 4 according to claim 1, it is characterized in that: described acid is citric acid or lactic acid.
6. the preparation method of the health drink take yellow seriflux as primary raw material is characterized in that, comprises the steps:
(6), the allotment, with following percentage by weight material allocation beverage, yellow seriflux 70-85%, sucrose 5-10%, fruit juice 3-20%, acid 0.12-0.25%, flavoring essence 0-0.08% and fermenting bean dregs liquid 3-20%; Described fermenting bean dregs liquid is made by following method,
(61), fresh bean dregs are watered to containing the bean dregs liquid that the bean dregs solid content is the 20-40% weight ratio;
(62), the bean dregs liquid 60-90 weight portion after will processing with the first step; Sulfate of ammoniac 0.5-1.5 weight portion, magnesium sulfate 0.5-1.5 weight portion, carbonic hydroammonium 1.5-2.5 weight portion and glucose 1.5-2.5 weight portion stir, and are made into mixing material;
(63), the sterilization, mixing material is inserted in the high-pressure sterilizing pot, Celsius 121 the degree conditions under, sterilized 1 hour;
(64), be cooled to 25-30 degree centigrade, access mixed bacteria liquid under aseptic condition, the inoculum concentration of mixed bacteria liquid is the 8-15%(percentage by weight of mixing material weight); Described mixed bacteria liquid is to be mixed by Rhizopus oligosporus 1 weight portion, aspergillus oryzae 1-2 weight portion and bacillus natto 1-3 weight portion;
(65), under the condition of 25-32 degree centigrade of aerobic, fermented 10-15 hour, then, be warming up to 38-45 degree centigrade and fermented again 5-10 hour, resulting fermenting bean dregs liquid;
(7), filter the solid matter that filtering the 6th goes on foot in the deployed beverage;
(8), can, beverage is later packed in the packing material;
(9), sterilization, under 62-65 degree centigrade of temperature, be incubated 30-35 minute, cool off, be finished product.
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| CN103598643A (en) * | 2013-11-13 | 2014-02-26 | 陕西科技大学 | Instant concentrated mixed starch beverage and soup base as well as preparation method and eating method thereof |
| CN103598643B (en) * | 2013-11-13 | 2016-02-10 | 陕西科技大学 | A kind of instant thickened pulp water drinks and soup stock and preparation method thereof and eating method |
| CN103710253B (en) * | 2013-12-30 | 2016-01-20 | 湖南家嘉食品有限公司 | A kind of method utilizing yellow seriflux, fermenting bean dregs to produce vinegar |
| CN103710253A (en) * | 2013-12-30 | 2014-04-09 | 湖南家嘉食品有限公司 | Method for producing table vinegar by fermenting yellow serofluid and bean dregs |
| CN104013061A (en) * | 2014-05-26 | 2014-09-03 | 王元华 | Processing method for soybean products and a series of beverages using process water of soybean products as base material |
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| CN104798902A (en) * | 2015-04-02 | 2015-07-29 | 吉林农业大学 | Utilization method of yellow thick liquid obtained after preparation of bean curd through functional coagulator |
| CN105077446A (en) * | 2015-08-19 | 2015-11-25 | 安徽人人福豆业有限公司 | Tofu whey vinegar beverage capable of energizing and preparation method thereof |
| WO2019042197A1 (en) * | 2017-08-31 | 2019-03-07 | 华南理工大学 | Functional soy whey beverage having refreshing flavor and manufacturing method thereof |
| CN108433071A (en) * | 2018-02-13 | 2018-08-24 | 镇远乐豆坊食品有限公司 | A kind of processing method of beans acid soup |
| CN108576534A (en) * | 2018-04-27 | 2018-09-28 | 江苏省农业科学院 | A kind of production method of fermented tea fermentation bean curd yellow pulp water drink |
| CN110754595A (en) * | 2019-10-31 | 2020-02-07 | 中南林业科技大学 | Preparation method of fermented rice and bean clear liquid compound beverage |
| CN110754595B (en) * | 2019-10-31 | 2022-07-01 | 中南林业科技大学 | Preparation method of fermented rice and bean clear liquid compound beverage |
| CN111280395A (en) * | 2020-03-10 | 2020-06-16 | 东北农业大学 | Preparation method of bean dreg enzyme |
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