CN103333756A - Beer rich in organic iron and preparation method of beer - Google Patents
Beer rich in organic iron and preparation method of beer Download PDFInfo
- Publication number
- CN103333756A CN103333756A CN2013102917379A CN201310291737A CN103333756A CN 103333756 A CN103333756 A CN 103333756A CN 2013102917379 A CN2013102917379 A CN 2013102917379A CN 201310291737 A CN201310291737 A CN 201310291737A CN 103333756 A CN103333756 A CN 103333756A
- Authority
- CN
- China
- Prior art keywords
- beer
- iron
- bacterial strain
- strain
- rich
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention relates to beer rich in organic iron and a preparation method of the beer. The beer comprises organic iron and bear that are obtained after iron-enriched yeast CGMCC No. 5499 is subjected to cell transformation. The preparation method of the beer comprises the steps of: (1) separating beer yeast from the original beer, (2) adding the beer yeast into an iron culture medium for a screening experiment of iron tolerance of strains, screening to obtain the high-adaptability strain at 400 micrograms/mL respectively, activating for use, (3) treating the activated strain by an ultraviolet irradiation screening method, screening a high iron resistant strain with a high iron selective culture medium, (4) treating the strain with diethyl sulfate after stable passage, screening a high iron resistant strain with the high iron selective culture medium, (5) treating the strain with Co60 irradiation for twice after the stable passage, screening a high iron resistant strain with the high iron selective culture medium, and (6) adding thallus produced by fermentation of the high iron resistant strain to prepare the beer.
Description
Technical field
The invention belongs to the beer production technical field, more particularly relate to be added with in a kind of beer the technical field of organic microelement.
Background technology
Show according to Department of Commerce's data, by 2010, China continued to hold a post or title world beer output first big country in continuous 9 years, but as we of beer big country, but be not the power of beer, it is occupied that high-quality beer almost is foreign brand name, and local beer almost is difficult to find trace in high-quality beer, therefore carry out the research and development of high-quality beer, especially the research and development of functional health beer are especially necessary.
Beer is a kind of low-alcoholic alcoholic drink, is again the higher food of nutritive value, if some biologically active substance is additional on the beer, strengthens some function of beer, not only can promote the healthy of people, can improve the quality of beer simultaneously.Can be on traditional brewage basis, add some healthy ingredients in the different production phases, perhaps by reducing the ethanol content in the beer, make it the short high-quality functional beer with adjusting human physiological metabolism and nourishing function that forms and be referred to as " health-care beer ".
At present domestic and international researchist is to the research and development of functional health beer, mainly be to add coarse cereals by fermentation stage, the fermentation later stage is added plant extraction liquid, add functional factor, formation such as health-care beers such as beer made from black rice, matrimony vine beer, ganoderma beer, haw beer, grape beer, bifidus factor beer carry out the lifting of beer quality.Wherein micro-beer is as one of important directions of functional beer, its health-care effect is paid attention to by countries in the world, the domestic Jinchuan health-care beer that relatively early occurs, its making method are to be that brewing water comes beer brewing with the natural mineral water that contains trace element; A kind of making method of selenium-enriched beer, patent (200710000587.6, Tsingtao beer group); A kind of beer that contains taurine and zinc and preparation method thereof (patent CN 101245295A; Tsingtao beer group); production method (the patent CN1504557A that adds calcium beer; Chinese Academy Of Sciences Process Engineering Research Institute), still do not see patent and relevant research report as yet about the beer of iron content at present.
Iron is human body requirement maximum, and the trace element of the easiest generation metabolic disturbance, is the important component that constitutes oxyphorase, myohaemoglobin and plurality of enzymes.Most iron is present in oxyphorase and the myohaemoglobin in the body, and about 1.5% iron participates in the synthetic of the interior many enzymes of body and activates, and they are bringing into play important effect in every way in body.Become human body to include iron 4g～5g, wherein 72% form with oxyphorase exists, and 3% is combined in the myohaemoglobin, and 0.2% is distributed in blood plasma and the various oxydase, and all the other about 25% are stored in liver, spleen, kidney and the marrow as the deposit iron in the body.Iron is one of mineral element that lacks easily in the meals picked-up of present China, and according to World Health Organization's statistics, there is the iron deficiency phenomenon in the population in the whole world about 30%, and 90% anaemia phenomenon is because iron deficiency causes.Many traditional mineral element reinforcers are iron especially, often not only mouthfeel, taste is relatively poor but also absorption of human body is relatively poor.As being mixed with trace iron in the fruit beer, can cause muddiness, promotes oxidn and α-acetylactis are transformed into di-acetyl, produce steamed bun meal flavor; The iron level height also can bring the not acceptant iron taste of people, and has spewing phenomenon to take place.Therefore, the research of relevant other trace elements calcium, zinc etc. emerges in an endless stream, although iron as a kind of trace element of needed by human body, adds beer just because of inorganic iron and can greatly influence beer taste and quality, the research of therefore relevant iron beer does not appear in the newspapers as yet.
Generally speaking, human body mainly reaches nearly section jejunum at duodenum to the absorption of iron.The factor that influences the iron absorption is a lot, and desirable oral chalybeate should meet following six standards: the specificity that has duodenum to absorb is easy to absorb; No Metallic Flavour and tooth dye black phenomenon; No enteron aisle pungency; The iron-free ionic condition exists; Can accumulate poisoning; Nothing is felt sick, vomits, is suffered from abdominal pain side reactions such as diarrhoea.Just because of all restrictions that iron preparation exists, be different from the main direction that the existing efficient organic benefit iron of inorganic iron low toxicity is present iron-supplementing preparation development always.
Existing trace elements iron generally replenishes with the inorganic salt form, and this form is unfavorable for that people and animal absorb.Utilizing biotransformation method, the iron of mineralized is changed into the iron of organic state, can improve organism to the utilization ratio of iron, is the development of new source of iron, improves the major measure of the utilization ratio of iron.In recent ten years, with microorganism, particularly with yeast be carrier enrichment people and animal trace elements necessary in the hope of organic form, low manufacturing cost and the microelement product that is rich in multiple nutrients has caused people's attention.There are some researches show, utilize yeast to have higher bioavailability as the ferrum-rich saccharomyces cerevisiae that carrier obtains.
Ferrum-rich saccharomyces cerevisiae is to utilize cereuisiae fermentum as trace vector, under specific culture condition, by biofermentation technique, impel yeast cell absorbing inorganic irons and combination simultaneously in a large number in the breeding again, being converted into organic constituent artificially, obtain organic active iron thus.Because the existence form of iron is more consistent with the natural form that trace element exists in vivo, thereby bioavailability significantly improves.Domestic and international many employing food-grade microorganisms yeast saccharomyces cerevisiaes (
Saccharomy cescerevisiae) or saccharomyces uvarum (
Saccharomy cesuvarum) as the carrier of gathering trace elemental iron.Comprise that people such as Wang Wei's profit adopts the enrichment culture method, from 22 saccharomycetes, filter out the bacterial strain that 1 strain can the enrichment high content iron, and to the screening of its growth conditions, molysite with add concentration and study.Jiao Shirong obtains the strong 9F bacterial strain of the rich iron ability of 1 strain by 10 Accharomyces cerevisiae bacterial strains being carried out primary dcreening operation, multiple sieve, domestication, and its zymotechnique is optimized, Yuan Yulan adopts and carries out monoploid separation, ethyl sulfate (DES) mutagenesis respectively, and merge by protoplastis, obtain a plant height biomass ferrum-rich saccharomyces cerevisiae fusant bacterial strain ZYF 15, this method is used in domestic patent one plant height biomass ferrum-rich saccharomyces cerevisiae and the selection (CN1530436A) thereof too; A kind of ferrum-rich saccharomyces cerevisiae of patent and production method (CN101575579) thereof, although the anti-iron of its bacterial strain can reach 5000 μ g/mL, anti-relatively iron amount is higher, but high enrichment bacterial strain all adopts iron-amino acid chelate as adding source of iron in its seed selection and the production, and its production cost is just higher relatively like this.In these above-mentioned reports, mainly be confined to physicochemical property and the fermentation culture The Characteristic Study of rich iron bacteria, the seed selection of bacterial strain of being correlated with is less, and the anti-iron of seed selection obtained strains and enrichment iron amount is relatively low or it is higher to add the source of iron cost, and there is tangible problem in big production.
Based on this, the present invention utilizes cerevisiae that inorganic iron is converted into organic iron by the complex mutation breeding cereuisiae fermentum, adds beer, thereby successfully made the health-care beer with iron replenishing function, normally taken the photograph iron for iron deficiency patient and human body more simple, healthy approach is provided.
Summary of the invention
The object of the invention provides a kind of machine iron health-care beer and preparation method thereof that is rich in, and purpose is the defective that solves the of no help iron beer of micro-beer.
The present invention isA kind of be rich in machine iron beer and preparation method thereof, and a kind of be rich in machine iron beer, and its component is to obtain organic iron and beer after ferrum-rich saccharomyces cerevisiae CGMCC 5499 cell transformations.
Be rich in the preparation method of machine iron beer, the steps include:
(1) from originate in beer, separates cereuisiae fermentum;
(2) above-mentioned cereuisiae fermentum is added to iron-holder and is respectively 200,300, in the iron culture-medium of 400,500 μ g/mL, carry out the screening experiment of bacterial strain iron tolerance, obtain the high-adaptability bacterial strain respectively at 400 μ g/mL screening, activate standby;
The bacterial strain that (3) will activate screens the bacterial strain of anti-high ferro after adopting the ultraviolet irradiation method for screening to handle with the high ferro selective medium;
(4) with this bacterial strain through go down to posterity stable after, adopt two sulfovinic acids to handle after, screen the bacterial strain of anti-high ferro with the high ferro selective medium;
(5) with this bacterial strain through go down to posterity stable after, adopt Co60 two to take turns after irradiation handles, screen the bacterial strain of anti-high ferro with the high ferro selective medium;
(6) by adding the thalline of producing through the strain fermentation of anti-the high ferro, wherein thalline adds 1-5mg through organic iron of broken wall gained in its addition 500mL beer.
The ferrum-rich saccharomyces cerevisiae of indication of the present invention is to utilize cereuisiae fermentum as trace vector, under specific culture condition, pass through biofermentation technique, impel yeast cell absorbing inorganic irons and combination simultaneously in a large number in the breeding again, being converted into organic constituent artificially, obtain organic active iron thus.Because the existence form of iron is more consistent with the natural form that trace element exists in vivo, thereby bioavailability significantly improves, and drinks that the back absorbs easily and toxic side effect reduces greatly, and can not influence the quality of beer.
Embodiment
The ferrum-rich saccharomyces cerevisiae of indication of the present invention refers to that normal cereuisiae fermentum does not have picked-up, transforms the ability of inorganic iron, can adopt the strain improvement technology to obtain by the production beer microbial species with routine.
Growth has the obvious suppression effect to the high density inorganic iron to cereuisiae fermentum, therefore normal cereuisiae fermentum can not be used for organoferric complexing, based on this, the present invention will provide a kind of ferrum-rich saccharomyces cerevisiae bacterial strain S101204 of high-biomass, this bacterial strain has been preserved in China Committee for Culture Collection of Microorganisms common micro-organisms center (being called for short CGMCC) on November 30th, 2011, preserving number is No.5499, classification Saccharomyces Cerevisiae in S accharomyces cerevisiae by name, this strain cell form is circular or oval, and plate is cultivated smooth, the neat in edge of colonial morphology.
This bacterial strain can obtain by the method for ultraviolet-chemistry-Co60 complex mutation, and concrete comprises the steps:
(1) from originate in beer, separates cereuisiae fermentum;
(2) above-mentioned cereuisiae fermentum is added to iron-holder and is respectively 200,300, in the iron culture-medium of 400,500 μ g/mL, carry out the screening experiment of bacterial strain iron tolerance, obtain the high-adaptability bacterial strain respectively at 400 μ g/mL screening, activate standby;
The bacterial strain that (3) will activate screens the bacterial strain of anti-high ferro after adopting the ultraviolet irradiation method for screening to handle with the high ferro selective medium;
(4) with this bacterial strain through go down to posterity stable after, adopt DES(two sulfovinic acids of different concns) handle after, screen the bacterial strain of anti-high ferro with the high ferro selective medium;
(5) with this bacterial strain through go down to posterity stable after, adopt the Co60 two of different irradiations to take turns processing after, screen the bacterial strain of anti-high ferro with the high ferro selective medium;
(6) after the stable experiment of going down to posterity of superior strain, preserve and above-mentioned DSMZ.
Provided by the present invention be rich in machine iron health-care beer, can be by adding the thalline of producing through the strain fermentation of anti-the high ferro, wherein thalline is through organic iron of broken wall gained, and its addition is with respect to the 1-5mg/ bottle (500mL) of the market sales volume, and wherein Zui You addition is 3mg/ bottle (500mL).
Provided by the present invention be rich in the high yield ferrum-rich saccharomyces cerevisiae bacterial strain that machine iron health-care beer can refer to specifically that this research and utilization obtains in earlier stage, fermentative production, obtain to be rich in the active iron of organic microelement behind separation, the purifying, add by a certain percentage in the beer, make a kind of health-care beer of rich trace elements iron.
The seed selection of embodiment 1 ferrum-rich saccharomyces cerevisiae bacterial strain S101204
The seed selection of this superior strain can be finished by following step:
(1) activation of high stability, high reactivity bacterial strain:
Above-mentioned cereuisiae fermentum is added to iron-holder is respectively 200,300, in the iron culture-medium of 400,500 μ g/mL, carry out the screening experiment of bacterial strain iron tolerance, obtain the high-adaptability bacterial strain respectively at 400 μ g/mL screening, activate standby.
(2) chemomorphosis of activation bacterial strain
Cereuisiae fermentum inserts in the liquid nutrient medium culture medium prescription: glucose 2%, MgSO by 1% inoculum size
4.7H
2O 0.5%, K
2HPO
40.1%, KH
2PO
40.1%, peptone 1% pH:6.0..108 ℃ sterilization 30min.Cereuisiae fermentum is shaken cultivation, the culture in the vegetative period of taking the logarithm, 4000 r/min collect bacterial sediment behind centrifugal 5 min, with the thalline of collecting 0.1moL/L Na
2HPO
4-KH
2PO
4Damping fluid (pH=7.0) centrifuge washing twice is poured in the little triangular flask of band granulated glass sphere, constant temperature 10 min that vibrate, and microscopic count is measured cell concentration, is diluted to 10
6Individual/mL.Get 5%DES0.5mL in triangular flask, add the 1mL anhydrous alcohol solution, add the 8.5mL bacteria suspension again.Put 28 ℃, 200r/min vibration in the shaking table, add 25% Sulfothiorine 1mL detoxifcation 5min behind the effect 50min.
Flat band method is adopted in the screening of mutagenic strain, and Agar Plating: solid medium (containing certain density ferrous ion) main component is similar to liquid nutrient medium.Through three final 3 strain bacterial strains that obtain of multiple sieve, the anti-iron amount of mutant strain that finally obtains a strain and be S010201 has reached 600mg/mL respectively.
(3) ultraviolet mutagenesis of S010201 mutant strain
Liquid culture is the same based on screening culture medium.
The ferrum-rich saccharomyces cerevisiae that is 600mg/mL with the rich iron amount of chemomorphosis is that starting strain carries out ultraviolet mutagenesis, and the ultraviolet lamp of power 15 W, wavelength 254 nm just acts on 2.5min in the 20cm distance.Getting 10 mL logarithmic phase bacterium liquid is added in the aseptic culture dish (diameter 6 cm), culture dish is placed on the magnetic stirring apparatus of ultraviolet light source, start magnetic stirring apparatus, after whole culture dish irradiation, open the ware lid, pick up counting this moment, accurately calculate irradiation time. after irradiation is finished, according to irradiation distance, the difference of irradiation time is with 10 times of dilution method dilution different multiples. and each irradiation time arranges 3 repetitions, after doing suitable dilution, every ware adds 0.1mL bacterium liquid, and the coating back is good with black paper bag, places 30 ℃ of constant temperature lucifuge overnight incubation, the process of dilution and coating should be under the irradiation of red globe lamp always, to avoid the light reparation.Acquisition 5 strain mutagenic strains through four mutagenesis finally obtain the mutant strain that a strain is S010202, and anti-iron amount has reached 800mg/mL respectively.
(4) the Co60 irradiation mutagenesis of S010202 mutant strain
Be that 800mg/mL carries out Co60 irradiation as starting strain with Fu Tieliang, get the fresh bacterium liquid that 1.0mL is cultured to logarithmic phase, be encapsulated into and send irradiation station to carry out the CO60 irradiation in the EP pipe, radiation dose is 200,400,500,1000,1500GY.With the dilution of the bacterial classification behind the irradiation 10
-3Being added with 2% nutrient agar at 700mg/L cultivated 3-8 days, the observation period lethality rate, screen the bacterial strain of anti-the high ferro by different ferrous iron concentration gradients, obtained strains such as above-mentioned method, with irradiation dose be 800,1000,1200,1400GY carries out two and takes turns irradiation, the ferrous iron concentration gradient is carried out dull and stereotyped primary dcreening operation and is screened the bacterial strain of anti-the high ferro again, goes down to posterity, and preserves.Along with ferrous ion improves constantly, take turns the irradiation finishing screen ferrum-rich saccharomyces cerevisiae that to obtain the anti-iron amount of 4 strains be 1800mg/L through one, by cultivation rejuvenation and the stability study in later stage, finishing screen gets the stable ferrum-rich saccharomyces cerevisiae of a strain phenotypic character, and it is numbered S010203.Under the mutagenesis dosage of 1400GY, screening through different concns high ferro screening culture medium, the final ferrum-rich saccharomyces cerevisiae that obtains the anti-high ferro of 8 strains, its anti-iron amount is up to 2800mg/L, multiple sieve in the later stage, rejuvenation and stability study, the ferrum-rich saccharomyces cerevisiae performance of 2800mg/L is all unstable, so final the sieve again in the bacterial strain of the anti-iron amount of 9 strains at 2400mg/L obtains the stable bacterial strain of a strain phenotype, be numbered S010204, this bacterial strain is preserved in China Committee for Culture Collection of Microorganisms common micro-organisms center (being called for short CGMCC) on November 30th, 2011, and preserving number is No.5499.
The production of embodiment 2 ferrum-rich saccharomyces cerevisiaes and the organoferric separation of ferrum-rich saccharomyces cerevisiae
After will being numbered the S010204 activation, be substratum with brew-house's fermentative production with the attenuate substratum, cultivate 24h after, the centrifugation thalline, physiological saline washing 3-5 time, centrifugal acquisition ferrum-rich saccharomyces cerevisiae adopts multigelation method broken wall, after dialysis tubing (MW:7000) is dialysed repeatedly, when detecting less than free iron to bag is outer, the centrifugal 20min of 8000rpm/min collects supernatant, and lyophilize gets organic iron.
The preparation of embodiment 3 ferrum-rich saccharomyces cerevisiae sources health care iron beer
The organic iron that obtains is added in the beer, and obtaining iron level is organic iron of 5mg/ bottle (500mL).
The analysis of physical and chemical feature of embodiment 4 ferrum-rich saccharomyces cerevisiae sources health care iron beer
The beer sensory evaluation is evaluation person feels to differentiate beer to outward appearance, fragrance and the taste of beer and integral body by sensory organ such as eye, nose, mouths flavor quality.According to Li Jianhua, Zhao loves people's reported method and GB-T 4928-2001 method, estimates the organic iron of adding the beer sense organ is comprised that colourity, mouthfeel and physicochemical property beer comprise the influence of beer total acidity, clarity.
The Oranoleptic indicator:
Fragrance: have hops fragrance and Fructus Hordei Germinatus fragrance, no wonder, different smell.
Taste: pure, tasty and refreshing, mellow, have the stronger mouthfeel of killing, the hot interest sense of iron-free is in former beer contrast mouthfeel indifference.
Hold bubble: the pure white exquisiteness of the rich iron beer foam of 142S, hold the bubble time long, to hang the cup property good.
The color and luster of beer: be light color, meet the standard of undertint beer.
Analysis of physical and chemical feature:
Total acid: 1.0 will contain the ferrum-rich saccharomyces cerevisiae supernatant adds after the beer rich iron beer and does not have tart flavour and occur
Rich iron beer pH:4.03.
Overall objective meets the beer standard for drinking.
Claims (3)
1. one kind is rich in machine iron beer, and its component is to obtain organic iron and beer after ferrum-rich saccharomyces cerevisiae CGMCC 5499 cell transformations.
2. the described preparation method who is rich in machine iron beer of claim 1 the steps include:
(1) from originate in beer, separates cereuisiae fermentum;
(2) above-mentioned cereuisiae fermentum is added to iron-holder and is respectively 200,300, in the iron culture-medium of 400,500 μ g/mL, carry out the screening experiment of bacterial strain iron tolerance, obtain the high-adaptability bacterial strain respectively at 400 μ g/mL screening, activate standby;
The bacterial strain that (3) will activate screens the bacterial strain of anti-high ferro after adopting the ultraviolet irradiation method for screening to handle with the high ferro selective medium;
(4) with this bacterial strain through go down to posterity stable after, adopt two sulfovinic acids to handle after, screen the bacterial strain of anti-high ferro with the high ferro selective medium;
(5) with this bacterial strain through go down to posterity stable after, adopt Co60 two to take turns after irradiation handles, screen the bacterial strain of anti-high ferro with the high ferro selective medium;
(6) by adding the thalline of producing through the strain fermentation of anti-the high ferro, wherein thalline adds 1-5mg through organic iron of broken wall gained in its addition 500mL beer.
3. the preparation method who is rich in machine iron beer according to claim 2 is characterized in that optimum addition is to add 3mg in the 500mL beer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102917379A CN103333756A (en) | 2013-07-12 | 2013-07-12 | Beer rich in organic iron and preparation method of beer |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102917379A CN103333756A (en) | 2013-07-12 | 2013-07-12 | Beer rich in organic iron and preparation method of beer |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103333756A true CN103333756A (en) | 2013-10-02 |
Family
ID=49241961
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013102917379A Pending CN103333756A (en) | 2013-07-12 | 2013-07-12 | Beer rich in organic iron and preparation method of beer |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103333756A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106167769A (en) * | 2016-09-07 | 2016-11-30 | 兰州理工大学 | A kind of method utilizing siderophore to prepare ferrum-rich saccharomyces cerevisiae |
| CN111154662A (en) * | 2020-01-07 | 2020-05-15 | 广州南沙珠江啤酒有限公司 | High-concentration beer strain and screening method thereof |
| CN113881522A (en) * | 2021-10-11 | 2022-01-04 | 中国农业大学 | Preparation method of functional beer with high iron content |
| CN116987565A (en) * | 2023-05-06 | 2023-11-03 | 贵州省生物研究所 | Production method of mellow blueberry red wine |
-
2013
- 2013-07-12 CN CN2013102917379A patent/CN103333756A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 张新国 等: ""复合诱变选育耐高铁酵母"", 《中国食品工业》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106167769A (en) * | 2016-09-07 | 2016-11-30 | 兰州理工大学 | A kind of method utilizing siderophore to prepare ferrum-rich saccharomyces cerevisiae |
| CN111154662A (en) * | 2020-01-07 | 2020-05-15 | 广州南沙珠江啤酒有限公司 | High-concentration beer strain and screening method thereof |
| CN113881522A (en) * | 2021-10-11 | 2022-01-04 | 中国农业大学 | Preparation method of functional beer with high iron content |
| CN113881522B (en) * | 2021-10-11 | 2022-10-11 | 中国农业大学 | Preparation method of functional beer with high iron content |
| CN116987565A (en) * | 2023-05-06 | 2023-11-03 | 贵州省生物研究所 | Production method of mellow blueberry red wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102389134B (en) | Compound fermented beverage containing red tea fungus and preparation method thereof | |
| CN102228291B (en) | Piteguo fruit juice beverage and manufacturing method thereof | |
| CN101805706B (en) | Grapefruit vinegar, preparation method thereof and production method of beverage thereof | |
| CN105167095A (en) | Pitaya peel lactic acid fermented beverage and preparation method thereof | |
| CN102676333B (en) | Fruit wine production process of citrus fruit | |
| CN104664506A (en) | Multifunctional active lactobacillus-fermented compound fruit and vegetable juice drink and preparation method | |
| CN102352299A (en) | Jewel orchid fruit vinegar and jewel orchid fruit vinegar beverage | |
| CN105851751A (en) | Composite small-berry fermentation health beverage and preparing method thereof | |
| CN103333756A (en) | Beer rich in organic iron and preparation method of beer | |
| CN105011295A (en) | Navel orange enzyme health drink and preparation method thereof | |
| CN102876532A (en) | Coffee-type red grape wine | |
| CN103215195A (en) | Saccharomyces cerevisiae and application of the same in dry red wine brewing | |
| CN108795643A (en) | A kind of shaddock ferment alcoholic drink mixed with fruit juice and its production technology | |
| CN103271177B (en) | Healthcare scented tea rich in gamma-aminobutyric acid, and preparation method thereof | |
| CN107188634A (en) | A kind of production method of selenium-enriched high-calcium large-fruited Chinese hawthorn | |
| CN100489078C (en) | Process for brewing Japanese sake | |
| CN109729912A (en) | A kind of rejuvenation method of the wild selenium-rich mushroom strain of poplar sawdust cultivating in bag | |
| CN102178315B (en) | Dragon fruit flower vinegar and production method thereof | |
| CN104087493B (en) | The preparation method of wine liquid is sipped in a kind of fully natural green health care | |
| CN109007497A (en) | Utilize the edible fungus fermented preparation method for increasing beverage function polysaccharide | |
| CN107418830A (en) | A kind of blueberry fruity Aloes wine and preparation method thereof | |
| CN107653295A (en) | Using the method for aspergillus cristatus and fermentation by saccharomyces cerevisiae tea dust production tobacco aromaticss | |
| CN106635681A (en) | Preparation method of hericium erinaceus and strawberry compound wine | |
| CN101371716B (en) | Heart trefoil femented beverage and preparation method thereof | |
| CN110923092A (en) | Preparation method of red date and Chinese wolfberry health wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20131002 |