CN103110160A - Preparation method and product of wholewheat glycation black rice beverage - Google Patents
Preparation method and product of wholewheat glycation black rice beverage Download PDFInfo
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- CN103110160A CN103110160A CN2013100387880A CN201310038788A CN103110160A CN 103110160 A CN103110160 A CN 103110160A CN 2013100387880 A CN2013100387880 A CN 2013100387880A CN 201310038788 A CN201310038788 A CN 201310038788A CN 103110160 A CN103110160 A CN 103110160A
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- black rice
- saccharification
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- lixiviate
- fructus hordei
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Abstract
The invention discloses a preparation method and a product of a wholewheat glycation black rice beverage. The preparation method provided by the invention comprises the following steps of: crushing barley malts and adding water, digesting, centrifuging after digesting, and collecting digestion liquid; washing black rice and adding water, and stewing; adding the digestion liquid of the barley malts into the stewed black rice, and carrying out glycation reaction; adding infusorial earth into the black rice and barley malt juice subjected to the glycation reaction as a filtration aid, and carrying out suction filtration to obtain transparent precipitate-free liquid; and filling and sterilizing, thus obtaining the product. The preparation method provided by the invention carries out the glycation reaction on starch in the black rice by using an abundant enzyme system in sprouted barleys, so as to prepare the sweet, delicious and nutrient-rich glycation black rice beverage. The beverage still contains grains of the black rice, keeps fiber compositions which are not included by ordinary vegetable protein drinks, and is a novel healthful beverage.
Description
Technical field
The present invention relates to a kind of preparation method of beverage, particularly a kind ofly prepare method of beverage and products thereof as raw material take black rice and fructus hordei germinatus, belong to food processing field.
Background technology
Black rice is the rice of a kind of medicine, food dual-purpose, Mi Zhijia, and taste is fine, and is very fragrant pure.Edibility is high, except cooking congee, can also make various nutraceutical and wine brewing.Modern medicine confirms, black rice has enriching yin and nourishing kidney, and strengthening spleen and warming liver, the curative effect such as invigorate blood circulation makes eye bright.The color of black rice why with other Mi Butong, be mainly that this pigment itself has very strong anti-aging effects because contain anthocyanidin in the cortex of its outside.Studies show that both at home and abroad, the color of rice is darker, and the anti-ageing effect of epidermis pigment is stronger, black rice pigments to act in versicolor rice be the strongest.In addition, also being rich in the flavones active material in this pigment, is 5 times more than of rice, and sclerosis has very large effect to prevention of arterial.
Since ancient times, black rice is just treated as a kind of nutrient health by people.Said in Dream of the Red Mansion " imperial field kermes rice " just refers to atropurpureus black sticky rice.The traditional Chinese medical science thinks that the effect that black rice has enriching yin and nourishing kidney, strengthening spleen and warming liver, makes eye bright and invigorate blood circulation can be treated the various disease conditions such as anaemia, giddy, blurring of vision, graying of hair.
Black rice is more owing to containing dietary fiber in black rice, and starch digestion speed is slow, and it is 87 that glycemic index only has the 55(steamed rice), therefore, eat black rice and can not cause the big ups and downs of blood sugar as eating rice.In addition, the mineral matters such as the potassium in black rice, magnesium also help and control blood pressure, reduce the risk of suffering from cardiovascular and cerebrovascular disease.So, diabetes patient and cardiovascular patient can be taken good care of edible black rice as meals a part.
At present, developed black rice wine, wherein contained melanin, can play a role in health care.The inorganic salts such as the contained manganese of black rice, zinc, copper are mostly high 1 ~ 3 times than rice; More contain the special composition such as vitamin C, chlorophyll, anthocyanidin, carrotene and cardiac glycoside that rice lacks, thereby black rice has more nutrition than general rice.Many food black rices have in the appetizing benefit, and strengthening spleen and warming liver makes eye bright and invigorates blood circulation, the merit of sliding puckery benefits essence, for juvenile canities, women's puerperal asthenia, after being ill body void and anaemia, suffering from a deficiency of the kidney all has well tonic acting on.
Number of patent application is 93115521.5, denomination of invention discloses a kind of natural black rice stock health drink and processing method for the patent documentation of " a kind of natural black rice stock health drink and processing method ", and its preparation process comprises: select materials, clean, soak, extract pigment, cook, saccharification, ferment, get juice, dress tin, sealed cans, sterilization.Wherein, saccharifying adopts the head mold of the outside 1-5 ‰ of interpolation to carry out saccharification, the shortcoming of the method is that adding enzyme by external source comes starch in the saccharification black rice, and allocate the local flavor of black rice beverage by citric acid, and the outside composition that adds is quite destroying the original mellow fragrance of grain on composition.
It is the starch that comes in the saccharification black rice that the present invention utilizes enzyme abundant in germinating barley, and the black rice saccharification beverage sweetness for preparing is good to eat, nutritious.Still containing the seed of black rice in beverage, kept the fibre composition that general vegetable protein beverage did not contain, is a kind of novel health drink.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of whole wheat saccharification black rice beverage and preparation method thereof, and the preparation method of a kind of whole wheat saccharification black rice beverage of the present invention is characterized in that, comprises the following steps:
(1) fructus hordei germinatus crushing and water-adding, lixiviate, centrifugal after lixiviate, collect leaching liquor;
(2) black rice is cleaned and is added water, boiling;
(3) water extract of barley malt is added in black rice after boiling, carry out saccharification react;
(4) add diatomite as filter aid in the black rice brewer's wort after saccharification, carry out suction filtration, obtain transparent liquid without precipitation;
(5) can and sterilization: the liquid that the transparent nothing that step (4) is obtained precipitates is with after the vial can that can sterilize, put into high-pressure sterilizing pot, temperature is 121 ℃, sterilization 10min, after cooling, filter, add the black rice grain that obtains after step (2) boiling in bottle, then put into high-pressure sterilizing pot, sterilize for the second time, temperature is 121 ℃, sterilization 10min, cooling can and get final product.
In the present invention, preferred, in order to obtain better mouthfeel, add white granulated sugar in the black rice brewer's wort also be included in saccharification in step (4) after, addition be after saccharification black rice brewer's wort weight 6%, suction filtration then.
In the present invention, preferred, it is after barley is pulverized, to cross the 150-250 mesh sieve that the barley described in step (1) is pulverized.
In the present invention, preferred, the fructus hordei germinatus of having pulverized is 1:10 with the weight ratio that adds entry, lixiviate.
In the present invention, preferred, the temperature of the lixiviate described in step (1) is 40 ℃-60 ℃, and extraction time is 1-3 hour.
Preferred, the temperature of the lixiviate described in step (1) is 40 ℃, and extraction time is 1 hour.
In the present invention, preferred, be that black rice is cleaned in step (2), carry out boiling according to the ratio that the weight ratio of black rice and water is 1:2, digestion time is 25min-35min.
In the present invention, preferred, the volume of the barley leaching liquor that adds in step (3) is 6-8 times of black rice weight after boiling.
In the present invention, preferred, the saccharification react temperature described in step (3) is 50 ℃, and saccharificatinn period is 2h, will stir black rice grain in barley juice every 15min in this process, so that saccharification is complete.
In the present invention, preferred, in step (4), diatomaceous addition is the 4-6% of the black rice fructus hordei germinatus juice weight after saccharification.May be different according to different filter plants.
In the present invention, preferred, in step (5), the black rice addition is 4-6g/300mL.
Further, the invention allows for according to the described method of above any one and prepare whole wheat saccharification black rice beverage.
Compared with prior art, the invention has the advantages that:
1, the present invention has kept the nutrition in black rice and Fructus Hordei Germinatus comprehensively.Black rice contains than the rice trace element of horn of plenty more; More contain the special composition such as vitamin C, chlorophyll, anthocyanidin, carrotene and cardiac glycoside that rice lacks.And Fructus Hordei Germinatus can effectively promote the digestion of starchiness food.Both complement one another, can our daily life of overall balance in the drawback brought of single diet.
2, to utilize cleverly in Fructus Hordei Germinatus abundant enzyme be to come the polysaccharide such as starch contained in the saccharification black rice in the present invention, makes it to be decomposed into the small molecular sugar class that more easily absorbs.Kept the fibre composition that general vegetable protein beverage does not have.Fragrance and the mouthfeel of the mellow uniqueness of this beverage have also been given when giving beverage energy drink characteristic.
3, the present invention has kept the anthocyanidin in the black rice to greatest extent, in its outstanding anti-oxidation function of performance, by the pH value of balance drink, makes beverage be tempting claret, gives pleasure of the senses.
Description of drawings
Fig. 1 is preparation method's flow chart of the present invention.
The specific embodiment
Further describe the present invention below in conjunction with specific embodiment, advantage and disadvantage of the present invention will be more clear along with description.But these embodiment are only exemplary, scope of the present invention are not consisted of any restriction.It will be understood by those skilled in the art that lower without departing from the spirit and scope of the present invention and can modify or replace details and the form of technical solution of the present invention, but these modifications and replacement all fall within the scope of protection of the present invention.
1 one kinds of whole wheat saccharification black rice beverage preparations of embodiment
1, raw material:
The domestic barley bud is available from Shandong Anke Bioengineering Co., Ltd.;
Black rice is available from market;
Diatomite joins goods and materials Co., Ltds available from the Yixing City monarch.
2, method
Flow chart as shown in Figure 1.
(1) cross 200 mesh sieves after fructus hordei germinatus is pulverized, according to 10 extraordinarily entry of fructus hordei germinatus weight, lixiviate, the temperature of lixiviate is 40 ℃, extraction time is 1 hour, and is centrifugal after lixiviate, collects leaching liquor;
(2) ratio that is 1:2 according to the ratio of black rice and water is carried out boiling, and digestion time is 30min;
(3) 75g is added in 550ml barley leaching liquor through the black rice of boiling, carry out saccharification react, the saccharification react temperature is 50 ℃, and saccharificatinn period is 2h, will stir black rice grain in barley juice every 15min in this process, so that saccharification is complete;
(4) adding diatomite in the black rice brewer's wort after saccharification is filter aid, adds white granulated sugar, and then suction filtration, obtain transparent liquid without precipitation, and diatomaceous addition is 5% of black rice brewer's wort weight; The addition of white granulated sugar be after saccharification black rice brewer's wort weight 6%;
(5) can and sterilization: the liquid that the transparent nothing that step (4) is obtained precipitates is with after the vial can that can sterilize, put into high-pressure sterilizing pot, temperature is 121 ℃, sterilization 10min, after cooling, filter, add the black rice grain that obtains after step (2) boiling, 5g/300mL in bottle, put into again high-pressure sterilizing pot, temperature is 121 ℃, sterilization 10min, cooling can and get final product.
The preparation of 2 one kinds of whole wheat saccharification black rice beverages of embodiment
1, raw material:
With embodiment 1.
2, method
(1) cross 150 mesh sieves after fructus hordei germinatus is pulverized, according to 10 extraordinarily entry of fructus hordei germinatus weight, lixiviate, the temperature of lixiviate is 40 ℃, extraction time is 2 hours, and is centrifugal after lixiviate, collects leaching liquor;
(2) ratio that is 1:2 according to the ratio of black rice and water is carried out boiling, and digestion time is 25min;
(3) 75g is added in 450ml barley leaching liquor through the black rice of boiling, carry out saccharification react, the saccharification react temperature is 50 ℃, and saccharificatinn period is 2h, will stir black rice grain in barley juice every 15min in this process, so that saccharification is complete;
(4) adding diatomite in the black rice brewer's wort after saccharification is filter aid, carries out suction filtration, obtains transparent liquid without precipitation, and diatomaceous addition is 5% of black rice brewer's wort weight;
(5) can and sterilization: the liquid that the transparent nothing that step (4) is obtained precipitates is with after the vial can that can sterilize, put into high-pressure sterilizing pot, temperature is 121 ℃, sterilization 10min, after cooling, filter, add the black rice grain that obtains after step (2) boiling, 4g/300mL in bottle, put into again high-pressure sterilizing pot, temperature is 121 ℃, sterilization 10min, cooling can and get final product.
3 one kinds of whole wheat saccharification black rice beverage preparations of embodiment
1, raw material:
With embodiment 1.
2, method
(1) cross 250 mesh sieves after fructus hordei germinatus is pulverized, according to 10 extraordinarily entry of fructus hordei germinatus weight, lixiviate, the temperature of lixiviate is 50 ℃, extraction time is 1 hour, and is centrifugal after lixiviate, collects leaching liquor;
(2) ratio that is 1:2 according to the ratio of black rice and water is carried out boiling, and digestion time is 35min;
(3) 75g is added in 600ml barley leaching liquor through the black rice of boiling, carry out saccharification react, the saccharification react temperature is 50 ℃, and saccharificatinn period is 2h, will stir black rice grain in barley juice every 15min in this process, so that saccharification is complete;
(4) adding diatomite in the black rice brewer's wort after saccharification is filter aid, adds white granulated sugar, and then suction filtration, obtain transparent liquid without precipitation, and diatomaceous addition is 5% of black rice brewer's wort weight; The addition of white granulated sugar be after saccharification black rice brewer's wort weight 6%;
(5) can and sterilization: the liquid that the transparent nothing that step (4) is obtained precipitates is with after the vial can that can sterilize, put into high-pressure sterilizing pot, temperature is 121 ℃, sterilization 10min, after cooling, filter, add the black rice grain that obtains after step (2) boiling, 6g/300mL in bottle, put into again high-pressure sterilizing pot, temperature is 121 ℃, sterilization 10min, cooling can and get final product.
The optimization of test example 1 barley extraction time
AMS concentration in the domestic barley bud is the highest, and in saccharifying, because the main component of black rice is starch, the fructus hordei germinatus that AMS concentration is high can strengthen the saccharification degree of black rice, so we select domestic germinating barley is final test raw material.
Cross 200 mesh sieves after fructus hordei germinatus is pulverized, add according to 10 times of fructus hordei germinatus weight, adopt respectively the described temperature and time of following table 1 to carry out parallel contrast experiment, after lixiviate, the content of the AMS in leaching liquor is measured, result is as shown in table 1.
Table 1
Result: the extraction temperature of barley is 40 ℃, and when extraction time is 1h, the content of resulting AMS is the highest.
The technique effect that the present invention is obtained:
The present invention has kept the nutrition in black rice and Fructus Hordei Germinatus comprehensively.Black rice contains than the rice trace element of horn of plenty more; More contain the special composition such as vitamin C, chlorophyll, anthocyanidin, carrotene and cardiac glycoside that rice lacks.And Fructus Hordei Germinatus can effectively promote the digestion of starchiness food.Both complement one another, can our daily life of overall balance in the drawback brought of single diet.
It is to come the polysaccharide such as starch contained in the saccharification black rice that the present invention utilizes enzyme abundant in Fructus Hordei Germinatus cleverly, makes it to be decomposed into the small molecular sugar class that more easily absorbs.Kept the fibre composition that general vegetable protein beverage does not have.Fragrance and the mouthfeel of the mellow uniqueness of this beverage have also been given when giving beverage energy drink characteristic.
The present invention has kept the anthocyanidin in the black rice to greatest extent, in its outstanding anti-oxidation function of performance, by the pH value of balance drink, makes beverage be tempting claret, gives pleasure of the senses.
Claims (10)
1. the preparation method of a whole wheat saccharification black rice beverage, is characterized in that, comprises the following steps:
(1) fructus hordei germinatus crushing and water-adding, lixiviate, centrifugal after lixiviate, collect leaching liquor;
(2) black rice is cleaned and is added water, boiling;
(3) water extract of barley malt is added in black rice after boiling, carry out saccharification react;
(4) add diatomite as filter aid in the black rice brewer's wort after saccharification, carry out suction filtration, obtain transparent liquid without precipitation;
(5) can and sterilization: the liquid that the transparent nothing that step (4) is obtained precipitates is with after the vial can that can sterilize, put into high-pressure sterilizing pot, temperature is 121 ℃, sterilization 10min, after cooling, filter, add the black rice grain that obtains after step (2) boiling in bottle, then put into high-pressure sterilizing pot, sterilize for the second time, temperature is 121 ℃, sterilization 10min, cooling can and get final product.
2. the method for claim 1 is characterized in that also being included in step (4) in the black rice brewer's wort after saccharification and adds white granulated sugar, addition be after saccharification black rice brewer's wort weight 6%, suction filtration then.
3. the method for claim 1, is characterized in that it is after fructus hordei germinatus is pulverized, to cross the 150-250 mesh sieve that the fructus hordei germinatus described in step (1) is pulverized; The fructus hordei germinatus of having pulverized is 1: 10 with the weight ratio that adds entry, lixiviate.
4. the method for claim 1, the temperature that it is characterized in that the lixiviate described in step (1) is 40 ℃-60 ℃, and extraction time is 1-3 hour, and preferred, the temperature of described lixiviate is 40 ℃, and extraction time is 1 hour.
5. the method for claim 1 is characterized in that in step (2) it being that black rice is cleaned, and carries out boiling according to the ratio that the weight ratio of black rice and water is 1:2, and digestion time is 25min-35min.
6. the method for claim 1, the volume that it is characterized in that the barley leaching liquor that adds in step (3) be black rice weight after boiling 6-8 doubly.
7. the method for claim 1, is characterized in that the saccharification react temperature described in step (3) is 50 ℃, and saccharificatinn period is 2h, will stir black rice grain in barley juice every 15min in this process, so that saccharification is complete.
8. the method for claim 1, is characterized in that in step (4), diatomaceous addition is the 4-6% of the black rice fructus hordei germinatus juice weight after saccharification.
9. the method for claim 1, is characterized in that in step (5), the black rice addition is 4-6g/300mL.
10. prepare whole wheat saccharification black rice beverage according to the described method of claim 1-9 any one.
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
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CN104432377A (en) * | 2014-10-17 | 2015-03-25 | 滁州学院 | Gordon euryale seed beverage and processing method thereof |
CN104845862A (en) * | 2015-06-05 | 2015-08-19 | 湖北工业大学 | Method for preparing sprouted bitter buckwheat-lotus root vinegar by virtue of liquid fermentation |
CN106135996A (en) * | 2016-06-23 | 2016-11-23 | 黑龙江省农业科学院食品加工研究所 | A kind of vinegar beverage with fructus zizaniae caduciflorae and Semen sojae atricolor as base stock and processing technique thereof |
CN106360220A (en) * | 2016-08-31 | 2017-02-01 | 延边大学 | Black fungus-malt healthcare drink and preparation method thereof |
CN106721825A (en) * | 2017-01-09 | 2017-05-31 | 尹慧 | The method and the beverage by the method making of beverage are made using barley malt |
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KR20120068122A (en) * | 2010-12-17 | 2012-06-27 | 전라북도 | Nethod for manufacturing fermented rice punch using curcuma longa l. and oats |
CN102845802A (en) * | 2012-10-12 | 2013-01-02 | 王京杭 | Cereal beverage and preparation method thereof |
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CN1093245A (en) * | 1993-04-09 | 1994-10-12 | 地方国营漳浦县啤酒厂 | The preparation method of wheat juice dew beverage |
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Cited By (7)
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CN104432377A (en) * | 2014-10-17 | 2015-03-25 | 滁州学院 | Gordon euryale seed beverage and processing method thereof |
CN104845862A (en) * | 2015-06-05 | 2015-08-19 | 湖北工业大学 | Method for preparing sprouted bitter buckwheat-lotus root vinegar by virtue of liquid fermentation |
CN106135996A (en) * | 2016-06-23 | 2016-11-23 | 黑龙江省农业科学院食品加工研究所 | A kind of vinegar beverage with fructus zizaniae caduciflorae and Semen sojae atricolor as base stock and processing technique thereof |
CN106135996B (en) * | 2016-06-23 | 2020-02-14 | 黑龙江省农业科学院食品加工研究所 | Vinegar beverage using black rice and black beans as basic raw materials and processing technology thereof |
CN106360220A (en) * | 2016-08-31 | 2017-02-01 | 延边大学 | Black fungus-malt healthcare drink and preparation method thereof |
CN106360220B (en) * | 2016-08-31 | 2020-01-21 | 延边大学 | Black fungus and malt health-care beverage and preparation method thereof |
CN106721825A (en) * | 2017-01-09 | 2017-05-31 | 尹慧 | The method and the beverage by the method making of beverage are made using barley malt |
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Application publication date: 20130522 |