CN103385506A - Malt/hawthorn/dried orange peel composite fermentation flavoring beverage - Google Patents
Malt/hawthorn/dried orange peel composite fermentation flavoring beverage Download PDFInfo
- Publication number
- CN103385506A CN103385506A CN201310310527XA CN201310310527A CN103385506A CN 103385506 A CN103385506 A CN 103385506A CN 201310310527X A CN201310310527X A CN 201310310527XA CN 201310310527 A CN201310310527 A CN 201310310527A CN 103385506 A CN103385506 A CN 103385506A
- Authority
- CN
- China
- Prior art keywords
- hawthorn
- juice
- orange peel
- dried orange
- weight
- 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
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to a malt/hawthorn/dried orange peel composite fermentation flavoring beverage. The flavoring beverage comprises malt, hawthorn, dried orange peel and water. The flavoring beverage is prepared by a step of mixing the malt, the hawthorn, the dried orange peel and the water according to a weight ratio of 60-90:15-25:5-15:1000, dipping, and filtering to obtain a juice after the mixture is heated and boiled; a step of adding water the amount of which is half of the amount of the water added at the first time into the decoction dregs, boiling again, and filtering to obtain a juice; a step of combing the two juices extracted, and boiling the third time; a step of adding 0.5-1% of beer active dry yeast based on weight when the extract is cooled to 30-35 DEG C, controlling the temperature to be 30-35 DEG C and fermenting for 2-12 h; and a step of, after fermentation is finished, boiling the material liquid for 30 min to fully sterilized the material liquid to obtain raw stock of the malt/hawthorn/dried orange peel composite fermentation flavoring beverage. According to the invention, through microorganisms, macromolecules in medicinal materials are decomposed into micromolecules and insoluble fiber is converted into soluble fiber, and effects of rapid adsorption and quick effectiveness are achieved. The flavoring beverage has good functions of invigorating spleen to promote digestion, and invigorating stomach to promote digestion.
Description
Technical field
The present invention relates to a kind of beverage, particularly a kind of Fructus Hordei Germinatus, hawthorn, dried orange peel composite fermentation flavouring beverages.
Background technology
Fermented beverage refers to by microbial fermentation formulated, and alcohol content is in the 1%(volume fraction) below beverage, common boruga for example, and be derived from Muscovite lattice gas.But the taste of these beverages is comparatively single, is difficult to adapt to popular diversified taste.
The plant fermentation beverage of patent applied for has " a kind of radiation-proof plant fermentation beverage and manufacture method " (Chinese patent application number 20111009834), marine alga cleans with emerge in worm water impurity and salinities such as removing silt, make the marine alga slurries, Grape Skin and seed, concentrated black tea draw-off juice and blueberry juice add in the marine alga slurries and mix, and add the lixiviate of edible alcohol normal temperature; The access acetic acid bacteria, take off raw meat fermentation slaking, adds appropriate HFCS, xylitol, honey and water to be deployed into radiation-proof plant fermentation beverage after filtration and carry out filling." prebiotic plant herbal fermented beverage and preparation method thereof " (Chinese patent application number 201110151867), make extract take red date, the fruit of Chinese wolfberry, cassia seed as raw material, allocate granulated sugar, compound sugar in extract, and inoculate Lactobacillus plantarum, two kinds of lactobacillus-fermenteds of Pediococcus acidilactici, obtain beverage; Wherein, in every 1000kg beverage, red date, the fruit of Chinese wolfberry, cassia seed extract 400kg with dioptrometer 〉=10% are arranged, beverage pH is 3.5, and lactic acid bacteria adds up to 4.9 * 10
8/ mL." a kind of method of producing fermented beverage with plant material " (Chinese patent application number 921024886) adopts vegetables or the raw materials such as wild plant, starch, make strain fermentation with " Lanzhou river " after sterilization after, removing after pectin in zymotic fluid and other suspension is the filling beverage of making.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of Fructus Hordei Germinatus, hawthorn, dried orange peel composite fermentation flavouring beverages, can be deployed into easily various tastes, further can help digest reinforcing spleen to promote digestion.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is: a kind of Fructus Hordei Germinatus, hawthorn, dried orange peel composite fermentation flavouring beverages comprise following component and step:
One, Fructus Hordei Germinatus, hawthorn, dried orange peel and water are mixed and soak according to the ratio of weight portion meter 60 ~ 90:15 ~ 25:5 ~ 15:1000, after heating is boiled, cross leaching juice;
Two, again the dregs of a decoction are added the last time water yield of half, again boil, cross leaching juice;
Three, the juice of extracted twice is mixed, again boil, obtain extract;
Add wherein 0.5 ~ 1% beer active dry yeast by weight when the extract that four, will boil is cooled to 30 ~ 35 ℃, control temperature 30-35 ℃, fermentation 2-12 hour;
Five, after fermentation ends, extract was boiled 30 minutes, make the extract high-temperature sterilization;
Obtain Fructus Hordei Germinatus, hawthorn, dried orange peel composite fermentation flavouring beverages magma.
Fructus Hordei Germinatus, hawthorn, dried orange peel and water are 80:20:10:1000 according to the proportioning of weight portion meter.
Fructus Hordei Germinatus, hawthorn, dried orange peel and water are 80:25:15:1000 according to the proportioning of weight portion meter.
In step 1 soak time be summer soak time be 4 ~ 8 hours, winter, soak time was 8 ~ 12 hours.
Be aerobic fermentation in step 4, namely pass into during the fermentation the air after degerming.
The extract that adds by weight 3 ~ 35% longan, Chinese yam and matrimony vine in beverage magma.
Proportioning between longan, Chinese yam and matrimony vine is 1 ~ 15:1 ~ 15:1 ~ 15 by weight.
Add wherein a kind of of 3 ~ 35% orange juices, strawberry juice, bananas juice, grape juice, tomato juice or coconut milk by weight in beverage magma;
The mixture that perhaps adds in 3 ~ 35% orange juices, strawberry juice, bananas juice, grape juice, tomato juice or coconut milk by weight at least two kinds in beverage magma.
Add by weight 3 ~ 35% ginger juice, Fresh Cucumber Juice or tealeaves to soak wherein a kind of of juice in beverage magma;
Perhaps add in beverage magma by weight 3 ~ 35% ginger juice, Fresh Cucumber Juice, tealeaves soak juice in the mixture of at least two kinds.
Also be added with 3 ~ 30% soda water by weight.
China's theory of traditional Chinese medical science is thought: Fructus Hordei Germinatus, nature and flavor are sweet, and are flat.Return spleen, stomach warp, Liver Channel.Effect is promote qi circulation digestion promoting, and spleen benefiting and stimulating the appetite moves back newborn dissipate-swelling.Cure mainly dyspepsia and do not disappear, abdominal distention, insufficiency of the spleen food is few, and newborn sweat smoulders, swollen breasts, women's ablactation.
The hawthorn flavor is sweet, slightly warm in nature is sour.Have following effect:
1, can prevention and cure of cardiovascular disease, have hemangiectasis, increase CF, improve the heart vigor, the stimulating central nervous system system, reduce blood pressure and cholesterol, softening blood vessel and diuresis and sedation;
2, appetite-stimulating indigestion-relieving, offset carnivorous stagnant effect better especially, all adopted hawthorn in a lot of digestant medicines;
3, hawthorn has the effect that activates blood circulation and disperses blood clots, and helps to remove local extravasated blood state, and traumatic injury is had auxiliary curative effect;
4, the contained flavonoids of hawthorn and the substances such as vitamin C, the carrotene generation of blocking and reduce free radical, can strengthen the immunity of body, and anti-aging, anticancer effect is arranged;
5, have in hawthorn relieving asthma reduce phlegm, the composition of anti-bacteria, treatment abdominal pain diarrhea.
Dried orange peel, nature and flavor are bitter, hot, temperature.Return lung, the spleen channel.Function cures mainly regulating qi-flowing for strengthening spleen, and is eliminating dampness and eliminating phlegm.Be used for chest gastral cavity turgor, food is few vomits and diarrhoea, coughing with a lot of sputum.
A kind of Fructus Hordei Germinatus provided by the invention, hawthorn, dried orange peel composite fermentation flavouring beverages, with Fructus Hordei Germinatus, hawthorn and dried orange peel compatibility, be the material of integration of drinking and medicinal herbs, wherein the combination of Fructus Hordei Germinatus, hawthorn and dried orange peel has good digestion promoting effect, and the present invention has adopted the preparation method of fermentation, be little molecule by microorganism with the large molecular breakdown in medicinal material, insoluble fibre becomes Soluble Fiber, obtain and absorb effect fast, instant effect, and with the part composition in medicinal material all be converted into needed by human and the nutriment that self can not synthesize has improved the effect of medicinal material.Further, the combination of adding hawthorn and dried orange peel has reduced the peculiar smell in the Fructus Hordei Germinatus fermented product effectively, the tart flavour that for example produces in the taste of yeast and fermentation, thus be convenient to be deployed into the beverage of various tastes.The aerobic fermentation mode that adopts, can reduce the content of alcohol.Through the experiment, Fructus Hordei Germinatus of the present invention, hawthorn, the seasoning of dried orange peel composite fermentation have good invigorating the spleen, the digestion-aid effect that helps digestion, and with other fruit and vegetable juice processings after, also have the effect of face-nourishing health-care and replenishing vitamins.
The specific embodiment
A kind of Fructus Hordei Germinatus, hawthorn, dried orange peel composite fermentation flavouring beverages comprise following component and step:
One, Fructus Hordei Germinatus, hawthorn, dried orange peel and water are mixed and soak according to the ratio of weight portion meter 60 ~ 90:15 ~ 25:5 ~ 15:1000, after heating is boiled, cross leaching juice;
Two, again the dregs of a decoction are added the last time water yield of half, again boil, cross leaching juice;
Three, the juice of extracted twice is mixed, again boil, obtain extract;
Add wherein 0.5 ~ 1% beer active dry yeast by weight when the extract that four, will boil is cooled to 30 ~ 35 ℃, control temperature 30-35 ℃, fermentation 2-12 hour;
Five, after fermentation ends, extract was boiled 30 minutes, make the extract high-temperature sterilization;
Obtain Fructus Hordei Germinatus, hawthorn, dried orange peel composite fermentation flavouring beverages magma.
Preferred Fructus Hordei Germinatus, hawthorn, dried orange peel and water are 80:20:10:1000 according to the proportioning of weight portion meter.
Preferred Fructus Hordei Germinatus, hawthorn, dried orange peel and water are 80:25:15:1000 according to the proportioning of weight portion meter.
Preferred Fructus Hordei Germinatus, hawthorn, dried orange peel and water are 60:15:5:1000 according to the proportioning of weight portion meter.
Preferred Fructus Hordei Germinatus, hawthorn, dried orange peel and water are 90:25:15:1000 according to the proportioning of weight portion meter.
In step 1 soak time be summer soak time be 4 ~ 8 hours, winter, soak time was 8 ~ 12 hours.
Be aerobic fermentation in step 4, namely pass into during the fermentation the air after degerming.
The extract that adds by weight 3 ~ 35% longan, Chinese yam and matrimony vine in beverage magma.
Proportioning between longan, Chinese yam and matrimony vine is 1 ~ 15:1 ~ 15:1 ~ 15 by weight.
Add wherein a kind of of 3 ~ 35% orange juices, strawberry juice, bananas juice, grape juice, tomato juice or coconut milk by weight in beverage magma;
The mixture that perhaps adds in 3 ~ 35% orange juices, strawberry juice, bananas juice, grape juice, tomato juice or coconut milk by weight at least two kinds in beverage magma.
Add by weight 3 ~ 35% ginger juice, Fresh Cucumber Juice or tealeaves to soak wherein a kind of of juice in beverage magma;
Perhaps add in beverage magma by weight 3 ~ 35% ginger juice, Fresh Cucumber Juice, tealeaves soak juice in the mixture of at least two kinds.
Also be added with 3 ~ 30% soda water by weight.
Below with specific embodiment in detail the present invention is described in detail.
Embodiment one:
1) Fructus Hordei Germinatus, hawthorn, dried orange peel and water are mixed and soaked 12 hours according to the ratio of weight 60:15:5:1000, after heating is boiled, cross leaching juice; Filter residue adds the water yield of half for the first time, again boils, and crosses leaching juice; The juice of extracted twice mixes;
2) mixed liquor is cooled to 30 ℃, adds the beer active dry yeast of its weight 0.5%,, in 30 ℃, ferments 10 hours;
3) zymotic fluid boils 30 minutes, and is sterilizing, obtains Fructus Hordei Germinatus, hawthorn, dried orange peel composite fermentation flavouring beverages magma;
4) add its weight 3% soda water in fermentation flavouring beverages beverage magma;
5) add the poach extract of longan, Chinese yam and the matrimony vine of its weight 3% in beverage magma; The weight proportion of longan, Chinese yam and matrimony vine is 1:1:1.
6) sterilization packaging obtains product.This product taste is sweet gentle, and moistening face is arranged, and suitable young women is drunk, and the soda water that wherein adds has effectively alleviated the tart flavour mouthfeel in the fermented beverage.
Embodiment two:
Different from embodiment one is that Fructus Hordei Germinatus, hawthorn, dried orange peel and water are mixed and soaked 6 hours according to the ratio of weight 80:20:10:1000.
The poach extract that adds longan, Chinese yam and the matrimony vine of its weight 10% in beverage magma; The weight proportion of longan, Chinese yam and matrimony vine is 2:3:1.
Embodiment three:
Different from embodiment one is that Fructus Hordei Germinatus, hawthorn, dried orange peel and water are mixed and soaked 4 hours according to the ratio of weight 80:25:15:1000.
Add its weight 15% soda water in plant fermentation beverage magma;
The poach extract that adds longan, Chinese yam and the matrimony vine of its weight 3% in beverage magma; The weight proportion of longan, Chinese yam and matrimony vine is 2:3:1.Compare with enforcement one, this taste is more sweet gentle.
Embodiment four:
Different from embodiment one is that Fructus Hordei Germinatus, hawthorn, dried orange peel and water are mixed and soaked 8 hours according to the ratio of weight 80:20:10:1000.
Add its weight 20% soda water in plant fermentation beverage magma;
The poach extract that adds longan, Chinese yam and the matrimony vine of its weight 20% in beverage magma; The weight proportion of longan, Chinese yam and matrimony vine is 1:2:3.
Embodiment five:
Different from embodiment one is that Fructus Hordei Germinatus, hawthorn, dried orange peel and water are mixed and soaked 10 hours according to the ratio of weight 90:18:9:1000.
Add its weight 30% soda water in plant fermentation beverage magma;
The poach extract that adds longan, Chinese yam and the matrimony vine of its weight 35% in beverage magma; The weight proportion of longan, Chinese yam and matrimony vine is 3:2:1.Drink in this example, the smell of fruits is very sweet for mouthfeel, and the sweet taste of longan is long, and the tart flavour of fermented beverage and fruity merge to be coordinated, and it is best that mouthfeel reaches.
Embodiment six:
Different from embodiment one is that Fructus Hordei Germinatus, hawthorn, dried orange peel and water are mixed and soaked 12 hours according to the ratio of weight 85:20:8:1000.
The orange juice that adds its weight 35% in beverage magma.This example on the basis of function of spleen and stomach regulating, also has the effect of replenishing vitamins.
Embodiment seven:
Different from embodiment one is that Fructus Hordei Germinatus, hawthorn, dried orange peel and water are mixed and soaked 10 hours according to the ratio of weight 75:18:10:1000.
Add its weight 6% soda water in plant fermentation beverage magma;
The strawberry juice, the tomato juice that add its weight 25% in beverage magma, proportioning is 1:1 by weight.The tart flavour of fermented beverage is deployed into tartaric acid, promotes the production of body fluid to quench thirst.
Embodiment eight:
Different from embodiment one is that Fructus Hordei Germinatus, hawthorn, dried orange peel and water are mixed and soaked 10 hours according to the ratio of weight 75:18:10:1000.
Add its weight 9% soda water in plant fermentation beverage magma;
The grape juice, the coconut milk that add its weight 10% in beverage magma; The weight proportion of grape juice and coconut milk is 2:1.With sweet gentle the distinguishing of longan, the beverage fruital in this example is better.
Embodiment nine:
Different from embodiment one is that Fructus Hordei Germinatus, hawthorn, dried orange peel and water are mixed and soaked 10 hours according to the ratio of weight 90:18:9:1000.
Add its weight 10% soda water in plant fermentation beverage magma;
The Fresh Cucumber Juice that adds its weight 20% in beverage magma.Beverage mouthfeel partial neutral in this example, salubrious little acid, the suitable crowd who does not like sweet taste.
Embodiment ten:
Different from embodiment one is that Fructus Hordei Germinatus, hawthorn, dried orange peel and water are mixed and soaked 10 hours according to the ratio of weight 90:18:9:1000.
Add its weight 20% soda water in plant fermentation beverage magma;
Add ginger juice, the tealeaves of its weight 35% to soak juice in beverage magma; The weight proportion that ginger juice, tealeaves soak juice is 2:1.Beverage mouthfeel in this example is neutral, special taste, the suitable crowd who does not like sweet taste.
Embodiment 11:
Different from embodiment one is that Fructus Hordei Germinatus, hawthorn, dried orange peel and water are mixed and soaked 10 hours according to the ratio of weight 90:18:9:1000.
Add its weight 20% soda water in plant fermentation beverage magma;
Add ginger juice, Fresh Cucumber Juice, the tealeaves of its weight 35% to soak juice in beverage magma; The weight proportion that ginger juice, Fresh Cucumber Juice, tealeaves soak juice is 1:2:1.Beverage mouthfeel in this example is neutral, special taste, the suitable crowd who does not like sweet taste.
Embodiment 12:
Different from embodiment one is that Fructus Hordei Germinatus, hawthorn, dried orange peel and water are mixed and soaked 10 hours according to the ratio of weight 90:18:9:1000.
Add its weight 25% soda water in plant fermentation beverage magma;
The bananas juice that adds its weight 10% in beverage magma.
Embodiment 13:
Different from embodiment one is that Fructus Hordei Germinatus, hawthorn, dried orange peel and water are mixed and soaked 10 hours according to the ratio of weight 90:18:9:1000.
Add its weight 22% soda water in plant fermentation beverage magma;
Add ginger juice, bananas juice, Fresh Cucumber Juice, the tealeaves of its weight 35% to soak juice, Fresh Cucumber Juice in beverage magma.The weight proportion that ginger juice, bananas juice, Fresh Cucumber Juice, tealeaves soak juice is 1:2:2:1.
Embodiment 14:
Different from embodiment one is that Fructus Hordei Germinatus, hawthorn, dried orange peel and water are mixed and soaked 10 hours according to the ratio of weight 90:18:9:1000.
Add its weight 22% soda water in plant fermentation beverage magma;
Add ginger juice, the tealeaves of its weight 35% to soak juice, Fresh Cucumber Juice in beverage magma.The weight proportion that ginger juice, tealeaves soak juice is 1:1.
Claims (10)
1. a Fructus Hordei Germinatus, hawthorn, dried orange peel composite fermentation flavouring beverages is characterized in that comprising following component and step:
One, Fructus Hordei Germinatus, hawthorn, dried orange peel and water are mixed and soak according to the ratio of weight portion meter 60 ~ 90:15 ~ 25:5 ~ 15:1000, after heating is boiled, cross leaching juice;
Two, again the dregs of a decoction are added the last time water yield of half, again boil, cross leaching juice;
Three, the juice of extracted twice is mixed, again boil, obtain extract;
Add wherein 0.5 ~ 1% beer active dry yeast by weight when the extract that four, will boil is cooled to 30 ~ 35 ℃, control temperature 30-35 ℃, fermentation 2-12 hour;
Five, after fermentation ends, extract was boiled 30 minutes, make the extract high-temperature sterilization;
Obtain Fructus Hordei Germinatus, hawthorn, dried orange peel composite fermentation flavouring beverages magma.
2. a kind of Fructus Hordei Germinatus according to claim 1, hawthorn, dried orange peel composite fermentation flavouring beverages, it is characterized in that: Fructus Hordei Germinatus, hawthorn, dried orange peel and water are 80:20:10:1000 according to the proportioning of weight portion meter.
3. a kind of Fructus Hordei Germinatus according to claim 1, hawthorn, dried orange peel composite fermentation flavouring beverages, it is characterized in that: Fructus Hordei Germinatus, hawthorn, dried orange peel and water are 80:25:15:1000 according to the proportioning of weight portion meter.
4. a kind of Fructus Hordei Germinatus according to claim 1, hawthorn, dried orange peel composite fermentation flavouring beverages is characterized in that: in step 1 soak time be summer soak time be 4 ~ 8 hours, winter, soak time was 8 ~ 12 hours.
5. a kind of Fructus Hordei Germinatus according to claim 1, hawthorn, dried orange peel composite fermentation flavouring beverages is characterized in that: be aerobic fermentation in step 4, namely pass into during the fermentation the air after degerming.
6. a kind of Fructus Hordei Germinatus according to claim 1, hawthorn, dried orange peel composite fermentation flavouring beverages, is characterized in that: the extract that adds by weight 3 ~ 35% longan, Chinese yam and matrimony vine in beverage magma.
7. a kind of Fructus Hordei Germinatus according to claim 4, hawthorn, dried orange peel composite fermentation flavouring beverages is characterized in that: the proportioning between longan, Chinese yam and matrimony vine is 1 ~ 15:1 ~ 15:1 ~ 15 by weight.
8. a kind of Fructus Hordei Germinatus according to claim 1, hawthorn, dried orange peel composite fermentation flavouring beverages is characterized in that: add wherein a kind of of 3 ~ 35% orange juices, strawberry juice, bananas juice, grape juice, tomato juice or coconut milk by weight in beverage magma;
The mixture that perhaps adds in 3 ~ 35% orange juices, strawberry juice, bananas juice, grape juice, tomato juice or coconut milk by weight at least two kinds in beverage magma.
9. a kind of Fructus Hordei Germinatus according to claim 1, hawthorn, dried orange peel composite fermentation flavouring beverages is characterized in that: add by weight 3 ~ 35% ginger juice, Fresh Cucumber Juice or tealeaves to soak wherein a kind of of juice in beverage magma;
Perhaps add in beverage magma by weight 3 ~ 35% ginger juice, Fresh Cucumber Juice, tealeaves soak juice in the mixture of at least two kinds.
10. according to claim 1-9 described a kind of Fructus Hordei Germinatus of any one, hawthorn, dried orange peel composite fermentation flavouring beverages, is characterized in that: also be added with 3 ~ 30% soda water by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310310527XA CN103385506A (en) | 2013-07-23 | 2013-07-23 | Malt/hawthorn/dried orange peel composite fermentation flavoring beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310310527XA CN103385506A (en) | 2013-07-23 | 2013-07-23 | Malt/hawthorn/dried orange peel composite fermentation flavoring beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103385506A true CN103385506A (en) | 2013-11-13 |
Family
ID=49530065
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310310527XA Pending CN103385506A (en) | 2013-07-23 | 2013-07-23 | Malt/hawthorn/dried orange peel composite fermentation flavoring beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103385506A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104651111A (en) * | 2013-11-21 | 2015-05-27 | 吴光平 | Health-caring beer prepared by being mixed with pure-natural nourishing traditional Chinese medicine extract liquid |
| CN104922550A (en) * | 2015-06-29 | 2015-09-23 | 无限极（中国）有限公司 | Traditional Chinese medicine combination and application thereof |
| CN105380047A (en) * | 2015-11-24 | 2016-03-09 | 柳超 | Compound nutritional beverage and preparation method thereof |
| CN105995331A (en) * | 2016-05-20 | 2016-10-12 | 华南农业大学 | Dried orange peel fermenting health-care beverage with intestines and stomach improving function and preparation method thereof |
| CN106387888A (en) * | 2016-09-09 | 2017-02-15 | 杨森健 | Composition used for producing functional foods, health-care products and medicines |
| CN107535756A (en) * | 2017-07-24 | 2018-01-05 | 南昌大学 | A kind of composite beverage and preparation method |
| CN109275817A (en) * | 2018-08-02 | 2019-01-29 | 江门桑科氏生物技术有限公司 | A kind of preparation method of the non-alcoholic fruit wine rich in Lovastain |
| CN110432484A (en) * | 2019-08-15 | 2019-11-12 | 江苏菌钥生命科技发展有限公司 | Old wheat fermentation liquid, drink and preparation method and purposes |
| CN111264731A (en) * | 2020-02-28 | 2020-06-12 | 安徽盼盼食品有限公司 | Production process of composite vegetable and fruit health-care beverage |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101156706A (en) * | 2007-11-21 | 2008-04-09 | 宋杨 | Health beverage |
| CN102204701A (en) * | 2011-04-20 | 2011-10-05 | 沈阳麦金利食品制造有限公司 | Radiation-proof plant fermentation beverage and manufacturing method |
| CN102727819A (en) * | 2012-07-05 | 2012-10-17 | 陈光明 | Baokangling multi-element probiotics oral liquid for treating digestive system disease and preparation method thereof |
| CN102988870A (en) * | 2012-11-30 | 2013-03-27 | 北京中融阳光投资管理有限公司 | Oral liquid for treating diseases of liver, gall, stomach and intestinal canal |
-
2013
- 2013-07-23 CN CN201310310527XA patent/CN103385506A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101156706A (en) * | 2007-11-21 | 2008-04-09 | 宋杨 | Health beverage |
| CN102204701A (en) * | 2011-04-20 | 2011-10-05 | 沈阳麦金利食品制造有限公司 | Radiation-proof plant fermentation beverage and manufacturing method |
| CN102727819A (en) * | 2012-07-05 | 2012-10-17 | 陈光明 | Baokangling multi-element probiotics oral liquid for treating digestive system disease and preparation method thereof |
| CN102988870A (en) * | 2012-11-30 | 2013-03-27 | 北京中融阳光投资管理有限公司 | Oral liquid for treating diseases of liver, gall, stomach and intestinal canal |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104651111A (en) * | 2013-11-21 | 2015-05-27 | 吴光平 | Health-caring beer prepared by being mixed with pure-natural nourishing traditional Chinese medicine extract liquid |
| CN104922550A (en) * | 2015-06-29 | 2015-09-23 | 无限极（中国）有限公司 | Traditional Chinese medicine combination and application thereof |
| CN105380047A (en) * | 2015-11-24 | 2016-03-09 | 柳超 | Compound nutritional beverage and preparation method thereof |
| CN105995331A (en) * | 2016-05-20 | 2016-10-12 | 华南农业大学 | Dried orange peel fermenting health-care beverage with intestines and stomach improving function and preparation method thereof |
| CN106387888A (en) * | 2016-09-09 | 2017-02-15 | 杨森健 | Composition used for producing functional foods, health-care products and medicines |
| CN107535756A (en) * | 2017-07-24 | 2018-01-05 | 南昌大学 | A kind of composite beverage and preparation method |
| CN109275817A (en) * | 2018-08-02 | 2019-01-29 | 江门桑科氏生物技术有限公司 | A kind of preparation method of the non-alcoholic fruit wine rich in Lovastain |
| CN110432484A (en) * | 2019-08-15 | 2019-11-12 | 江苏菌钥生命科技发展有限公司 | Old wheat fermentation liquid, drink and preparation method and purposes |
| CN111264731A (en) * | 2020-02-28 | 2020-06-12 | 安徽盼盼食品有限公司 | Production process of composite vegetable and fruit health-care beverage |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103385506A (en) | Malt/hawthorn/dried orange peel composite fermentation flavoring beverage | |
| CN101919550B (en) | Functional drink with kidney nourishing, yang strengthening and alcohol effect dispelling functions and preparation method thereof | |
| CN104031799A (en) | Preparation method of lychee wine | |
| CN104146024B (en) | A kind of giant knotweed rose health care bread | |
| CN101824371B (en) | Fig natural health nourishing wine and preparation process thereof | |
| CN102604810A (en) | Preparation method of health dragon fruit vinegar | |
| CN103451063A (en) | Brewing method of emblic leafflower fruit wine | |
| CN101331967A (en) | Blackfungus beverage and preparation method thereof | |
| CN103232915A (en) | Radix codonopsis lanceolatae-containing tea rice wine and preparation method thereof | |
| CN103653146B (en) | A kind of hawthorn pomelo beverage and preparation method thereof | |
| CN105167081A (en) | Preparation method of wax apple and tea fungus beverage capable of relieving summer heat and nourishing stomach | |
| CN103750460A (en) | Preparation method of hawthorn composite fruit-vegetable beverage | |
| CN111690483A (en) | Preparation method of sealwort cherry beer | |
| CN106937716A (en) | A kind of hawthorn beverage and preparation method thereof | |
| CN103689723B (en) | Fructose type mulberry drink and production method thereof | |
| CN105950427A (en) | Making technology of phoenix dactylifera-crab apple vinegar | |
| CN105495218A (en) | Anti-alcoholic health-care drink and preparation method thereof | |
| CN105255699A (en) | Scripus triqueter, horned melon and radix paeoniae alba fruit vinegar brewing method | |
| CN107460092A (en) | A kind of Cordyceps militaris assembled alcoholic drinks and preparation method thereof | |
| CN108260745A (en) | One kind moistens the lung and relieve the cough fruit vinegar beverage and preparation method thereof | |
| CN107048144A (en) | A kind of jasmine soda water and its production method | |
| CN106701413A (en) | Brewing method of rhizoma polygonati hawthorn fruit wine | |
| CN105815500A (en) | Liupao tea paste and making method | |
| CN105112213A (en) | Osmanthus honey wine for treating neuropathic stomachache | |
| CN108713664A (en) | A kind of Siraitia grosvenorii beverage concentrate and preparation method thereof |
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: 20131113 |