CN103584229B - Preparation method for producing fermentation type composite vegetable juice by using miscanthus juice - Google Patents

Preparation method for producing fermentation type composite vegetable juice by using miscanthus juice Download PDF

Info

Publication number
CN103584229B
CN103584229B CN201310620942.5A CN201310620942A CN103584229B CN 103584229 B CN103584229 B CN 103584229B CN 201310620942 A CN201310620942 A CN 201310620942A CN 103584229 B CN103584229 B CN 103584229B
Authority
CN
China
Prior art keywords
juice
preparation
cucumber
chinese silvergrass
fermentation
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.)
Expired - Fee Related
Application number
CN201310620942.5A
Other languages
Chinese (zh)
Other versions
CN103584229A (en
Inventor
程谦伟
孟陆丽
黄继伟
易弋
孙庭广
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Guangxi University of Science and Technology
Original Assignee
Guangxi University of Science and Technology
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Guangxi University of Science and Technology filed Critical Guangxi University of Science and Technology
Priority to CN201310620942.5A priority Critical patent/CN103584229B/en
Publication of CN103584229A publication Critical patent/CN103584229A/en
Application granted granted Critical
Publication of CN103584229B publication Critical patent/CN103584229B/en
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The present invention relates to a preparation method for producing a fermentation type composite vegetable juice by using a miscanthus juice, wherein the preparation method is a lactic acid fermentation beverage processing process for researching a composite vegetable juice beverage by adopting miscanthus, wax gourd and cucumber as raw materials and using nutrition health care functions of a plurality of vegetables and a fermentation advantage of lactic acid bacteria. According to the preparation method, a miscanthus juice, a wax gourd juice and a cucumber juice are adopted according to a mass ratio of 1:7.5:5, 3% of white granulated sugar, 0.6% of honey, 100 mug/g of zinc acetate, 40 mug/g of copper acetate, 0.075% of sodium erythorbate and 0.025% of citric acid are adopted, Streptococcus thermophilus and lacbobacillus bulgaricus are adopted according to a ratio of 1:1, the fermentation temperature is 43 DEG C, the inoculation amount is 4%, the fermentation time is 6 h, the use amount of the stabilizer xanthan gum is 0.20%, and the soluble solid content in the obtained fermentation type composite vegetable juice is 8.7%. According to the present invention, the obtained composite vegetable juice has characteristics of original nutrients of miscanthus, wax gourd and cucumber, fresh green color, lactic acid fermentation aroma, moderate sour and sweet taste, delicate texture, soft and tasty taste, no odor, uniform and delicate taste, no layering and no clot.

Description

A kind of preparation method who utilizes Chinese silvergrass juice to produce fermented type compound vegetable juice
Technical field
The present invention relates to a kind of preparation method of vegetable juice, particularly a kind of preparation method who utilizes Chinese silvergrass juice to produce fermented type compound vegetable juice.
Background technology
Vegetable juice is taking fresh or chilled vegetables as raw material, through squeezing or biology enzyme effect and the juice that extracts, vegetable juice has retained most of nutritional labeling of vegetables, it is the elite place of vegetable nutrient, it not only contains abundant vitamin, mineral matter, dietary fiber, protein, amino acid and medicinal ingredient etc., and as a kind of low acidity food, can in and the acid that produces after the digestion of beast poultry, cereal, to maintain acid-base balance in body, promote health have important effect, there is the irreplaceable physiological function of other food.Therefore, vegetable juice, with its unique local flavor, nutrition, health care and pure natural property, is progressively subject to people's favor, is one of the beverage of tool potentiality of 2l century, will become beverage market and sell focus, and its Developmental Prospect of Industrialization and market prospects are very wide.The new beverages such as juice beverage, fruit-vegetable mixed juice beverage, high fiber fruit drink, fortification fruit-vegetable juice beverage, fruit juice milk and 100% pure juice have become the magic weapon that numerous drink enterprises are released, fashionable market, demonstrates powerful advantage and wide consumption market.
Chinese silvergrass contains several amino acids, abundant moisture and appropriate sugar.
Wax gourd melon matter is fresh and tender, contains abundant trace element and vitamins and other nutritious components, and the inorganic salts such as its contained Ca, Fe are abundanter than watermelon, pumpkin, and contained vitamin C can match in excellence or beauty with tomato.Modern medicine also finds, wax gourd contains a large amount of hydroxymalonic acids can prevent that body lactones from piling up, and has effect of fat-reducing.
Cucumber contains the abundant mineral matter such as iron, potassium and a large amount of vitamin Es, has beautification function; Contained hydroxymalonic acid, can suppress unnecessary sugar in body and be converted into fat, has effect of weight reducing; Contained cucurbit have significant antitumor action.In fresh cucumbers, contain very tender and lovely cellulose, can accelerate the excretion of enteron aisle corrupt substance, can reduce again the cholesterol level in blood.Cucumber has diuresis, strong heart and blood vessel, adjusting blood pressure, the overstretched and atherosclerotic effect of prevention cardiac muscle.
If Chinese silvergrass, wax gourd and cucumber can be prepared into a kind of compound vegetable juice, and can retain the nutritional labeling that three kinds of raw materials self possess, will there is larger competitive advantage and selling market, there is good economic benefit and social benefit.
Summary of the invention
The technical problem to be solved in the present invention is: a kind of preparation method who utilizes Chinese silvergrass juice to produce fermented type compound vegetable juice is provided, the method is taking Chinese silvergrass, wax gourd, cucumber as raw material, in the compound vegetable juice fermented beverage of producing, not only be rich in the original nutritional labeling of Chinese silvergrass, wax gourd and cucumber self, and fragrance is good, mouthfeel is good.
The technical scheme solving the problems of the technologies described above is: a kind of preparation method who utilizes Chinese silvergrass juice to produce fermented type compound vegetable juice, comprises the following steps:
(1) preparation of Chinese silvergrass Normal juice: by Chinese silvergrass fragmentation, then squeeze the juice, filter and obtain Chinese silvergrass Normal juice, described Chinese silvergrass refers to huge Chinese silvergrass;
(2) preparation of white gourd primary juice: wax gourd is removed the peel, goes to be cut into small pieces after the heart, after water blancing 1-4 min, pull an oar, after filtration, obtain wax gourd magma, adding temperature is that the aqueous agar solution of the mass concentration 1-2% of 50-60 DEG C carries out clarifying treatment to wax gourd magma, the mass ratio of the addition of aqueous agar solution and wax gourd magma is=1:47-52 that after placement 22-26h, suction filtration is got supernatant and is white gourd primary juice;
(3) preparation of cucumber Normal juice: by being cut into small pieces after cucumber peeling, pull an oar after water blancing 1-4 min, obtain cucumber magma after filtration, add the gelatin of cucumber magma quality 2-4%, after placement 22-26h, suction filtration is got supernatant and is cucumber Normal juice;
(4) preparation of compound vegetable juice: by Chinese silvergrass Normal juice: white gourd primary juice: cucumber Normal juice mass ratio is 1:7-8:4.5-5.5, by Chinese silvergrass Normal juice, white gourd primary juice and cucumber Normal juice mix and obtain vegetables mixed juice, add white granulated sugar and the vegetables mixed juice quality 0.4-0.8% honey of vegetables mixed juice quality 2-4% to carry out mixing preparation, then add color stabilizer zinc acetate, Schweinfurt green, sodium isoascorbate and citric acid protect look, add after color stabilizer in vegetables mixed juice, zinc acetate content is 95-105 μ g/g, Schweinfurt green content is 35-45 μ g/g, the mass concentration 0.07-0.08% of sodium isoascorbate, the mass concentration 0.02-0.03% of citric acid, protecting the look time is 15-25min, after homogeneous, carry out sterilizing, after cooling, mixed bacteria is pressed in the inoculum concentration access vegetables mixed juice of 3-5%, static fermentation 5-7h at 40-45 DEG C, after fermentation ends, add the xanthans of vegetables mixed juice quality 0.1-0.3%, utilize ultrasonic wave ultrasonic 4-6min under 25-30KHz to carry out degassed, and then carry out bottling after homogeneous, after being placed on 93-98 DEG C of sterilization 4-8min after bottling, get product,
Described mixed bacteria is that streptococcus thermophilus and lactobacillus bulgaricus obtain for 1:0.8-1.2 mixes in mass ratio.
Described homogeneous is homogeneous 2-5min under 15-25MPa.
Described sterilizing refers at 115 DEG C of sterilizing 15 min.
The present invention is taking Chinese silvergrass, wax gourd, cucumber as raw material, and development fermented type compound vegetable juice, has utilized the alimentary health-care function of various vegetables and the fermentation advantage of lactic acid bacteria, the lactic acid fermentation beverage processing technology of research compound vegetable juice beverage.In the compound vegetable juice fermented beverage of producing, not only be rich in the original nutritional labeling of Chinese silvergrass, wax gourd and cucumber self, and the fragrance of wax gourd, cucumber complements each other with the vegetation fragrance of Chinese silvergrass juice again, desalinate the jerky taste of Chinese silvergrass juice, give prominence to fragrance, have fresh dark green simultaneously, there is lactic acid fermented fragrance, sour and sweet palatability, quality exquisiteness, soft tasty and refreshing, free from extraneous odour, uniform and smooth, without layering, without grumeleuse.
Below, in conjunction with the accompanying drawings and embodiments a kind of technical characterictic that utilizes Chinese silvergrass juice to produce the preparation method of fermented type compound vegetable juice of the present invention is further described.
Brief description of the drawings
Fig. 1: process chart of the present invention.
Detailed description of the invention
Embodiment 1: a kind of preparation method who utilizes Chinese silvergrass juice to produce fermented type compound vegetable juice, concrete operations are as follows,
By huge Chinese silvergrass (having another name called large napier grass) clean, broken, then put into juice extractor and squeeze the juice, obtain Chinese silvergrass Normal juice with filter-cloth filtering.Select abundant maturation, without wax gourd, the cucumber of disease and pest, rinse well with clear water, drain, cucumber peeling, the heart is removed the peel, gone to wax gourd, be cut into small pieces with stainless steel knife, after water blancing 2 min with juice extractor making beating, with obtaining respectively wax gourd magma, cucumber magma after 180 order nylon filtrations.Then be made into 1%(mass fraction with agar) the aqueous solution, heating is fully dissolved it, then temperature is adjusted to 60 DEG C, rapidly aqueous agar solution is joined again and in wax gourd magma, carry out clarifying treatment, the addition of aqueous agar solution is aqueous agar solution: wax gourd slurry=1:49(mass ratio), after placement 24h, suction filtration is got supernatant and is white gourd primary juice.In cucumber magma, add cucumber magma quality 3% gelatin (color stabilizer), after placement 24h, suction filtration is got supernatant and is cucumber Normal juice.
By Chinese silvergrass Normal juice: wax gourd juice: Fresh Cucumber Juice is 1:7.5:5(mass ratio), by Chinese silvergrass Normal juice, white gourd primary juice and cucumber Normal juice mix and obtain vegetables mixed juice, add white granulated sugar and vegetables mixed juice quality 0.6% honey of vegetables mixed juice quality 3% to carry out mixing preparation, then add color stabilizer zinc acetate, Schweinfurt green, sodium isoascorbate and citric acid protect look, add after color stabilizer in vegetables mixed juice, zinc acetate content is 100 μ g/g, Schweinfurt green content is 40 μ g/g, the mass concentration 0.075% of sodium isoascorbate, the mass concentration 0.025% of citric acid, protecting the look time is 20min.Then utilize homogenizer homogeneous 3min under 20MPa, vegetables mixed juice after homogeneous is in 115 DEG C of sterilizing 15min, cooling after, by streptococcus thermophilus and lactobacillus bulgaricus in mass ratio 1:1 mix, then press 4%(quality) inoculum concentration access compound vegetable juice in, static fermentation 6h at 43 DEG C.After fermentation ends, add the xanthans (stabilizing agent) of vegetables mixed juice quality 0.20%, utilize ultrasonic wave ultrasonic 5min under 28KHz to carry out degassed, then utilize homogenizer after homogeneous 3min, to bottle under 20MPa, get product after being placed on 95 DEG C of sterilization 6min after bottling.
The fermented type compound vegetable juice soluble solid that the present embodiment obtains reaches 8.7%, has fresh dark greenly, has lactic acid fermented fragrance, sour and sweet palatability, quality exquisiteness, soft tasty and refreshing, free from extraneous odour, uniform and smooth, without layering, without grumeleuse.

Claims (3)

1. utilize Chinese silvergrass juice to produce a preparation method for fermented type compound vegetable juice, it is characterized in that: comprise the following steps:
(1) preparation of Chinese silvergrass Normal juice: by Chinese silvergrass fragmentation, then squeeze the juice, filter and obtain Chinese silvergrass Normal juice, described Chinese silvergrass refers to huge Chinese silvergrass;
(2) preparation of white gourd primary juice: wax gourd is removed the peel, goes to be cut into small pieces after the heart, after water blancing 1-4 min, pull an oar, after filtration, obtain wax gourd magma, adding temperature is that the aqueous agar solution of the mass concentration 1-2% of 50-60 DEG C carries out clarifying treatment to wax gourd magma, the mass ratio of the addition of aqueous agar solution and wax gourd magma is=1:47-52 that after placement 22-26h, suction filtration is got supernatant and is white gourd primary juice;
(3) preparation of cucumber Normal juice: by being cut into small pieces after cucumber peeling, pull an oar after water blancing 1-4 min, obtain cucumber magma after filtration, add the gelatin of cucumber magma quality 2-4%, after placement 22-26h, suction filtration is got supernatant and is cucumber Normal juice;
(4) preparation of compound vegetable juice: by Chinese silvergrass Normal juice: white gourd primary juice: cucumber Normal juice mass ratio is 1:7-8:4.5-5.5, by Chinese silvergrass Normal juice, white gourd primary juice and cucumber Normal juice mix and obtain vegetables mixed juice, add white granulated sugar and the vegetables mixed juice quality 0.4-0.8% honey of vegetables mixed juice quality 2-4% to carry out mixing preparation, then add color stabilizer zinc acetate, Schweinfurt green, sodium isoascorbate and citric acid protect look, add after color stabilizer in vegetables mixed juice, zinc acetate content is 95-105 μ g/g, Schweinfurt green content is 35-45 μ g/g, the mass concentration 0.07-0.08% of sodium isoascorbate, the mass concentration 0.02-0.03% of citric acid, protecting the look time is 15-25min, after homogeneous, carry out sterilizing, after cooling, mixed bacteria is pressed in the inoculum concentration access vegetables mixed juice of 3-5%, static fermentation 5-7h at 40-45 DEG C, after fermentation ends, add the xanthans of vegetables mixed juice quality 0.1-0.3%, utilize ultrasonic wave ultrasonic 4-6min under 25-30KHz to carry out degassed, and then carry out bottling after homogeneous, after being placed on 93-98 DEG C of sterilization 4-8min after bottling, get product,
Described mixed bacteria is that streptococcus thermophilus and lactobacillus bulgaricus obtain for 1:0.8-1.2 mixes in mass ratio.
2. a kind of preparation method who utilizes Chinese silvergrass juice to produce fermented type compound vegetable juice according to claim 1, is characterized in that: described homogeneous is homogeneous 2-5min under 15-25MPa.
3. a kind of preparation method who utilizes Chinese silvergrass juice to produce fermented type compound vegetable juice according to claim 1 and 2, is characterized in that: described sterilizing refers at 115 DEG C of sterilizing 15 min.
CN201310620942.5A 2013-11-29 2013-11-29 Preparation method for producing fermentation type composite vegetable juice by using miscanthus juice Expired - Fee Related CN103584229B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310620942.5A CN103584229B (en) 2013-11-29 2013-11-29 Preparation method for producing fermentation type composite vegetable juice by using miscanthus juice

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310620942.5A CN103584229B (en) 2013-11-29 2013-11-29 Preparation method for producing fermentation type composite vegetable juice by using miscanthus juice

Publications (2)

Publication Number Publication Date
CN103584229A CN103584229A (en) 2014-02-19
CN103584229B true CN103584229B (en) 2014-10-08

Family

ID=50074712

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310620942.5A Expired - Fee Related CN103584229B (en) 2013-11-29 2013-11-29 Preparation method for producing fermentation type composite vegetable juice by using miscanthus juice

Country Status (1)

Country Link
CN (1) CN103584229B (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106798217A (en) * 2016-12-19 2017-06-06 蚌埠鲲鹏食品饮料有限公司 A kind of fermented mushroom beverage
CN110731438A (en) * 2019-11-29 2020-01-31 广东嘉华食品有限公司 carambola cucumber compound juice lactic acid bacteria fermented beverage and preparation method thereof

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010252726A (en) * 2009-04-27 2010-11-11 Kyushu Univ Method for reinforcing anti-oxidizing activity function of persimmon and health food material
CN103404855A (en) * 2013-08-05 2013-11-27 福建农林大学 Grifola frondosa health care oral solution and preparation method thereof

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101065639B1 (en) * 2008-10-15 2011-09-19 전경미 Dietary food constituents

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010252726A (en) * 2009-04-27 2010-11-11 Kyushu Univ Method for reinforcing anti-oxidizing activity function of persimmon and health food material
CN103404855A (en) * 2013-08-05 2013-11-27 福建农林大学 Grifola frondosa health care oral solution and preparation method thereof

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
兰生葵，等.芒属植物的开发利用及发展对策.《可再生能源》.2012,第28卷(第6期),129-132. *
张艳红,等.芒草化学成分分析研究.《资源与环境科学》.2013,(第3期),239-240. *

Also Published As

Publication number Publication date
CN103584229A (en) 2014-02-19

Similar Documents

Publication Publication Date Title
CN102511854B (en) Collagen polypeptide drink and its preparation method
CN102986893B (en) Jerusalem artichoke-soybean fermentation beverage and preparation method thereof
CN103844219A (en) Fermentation method for improving polyphenol content of lemon
CN105533351A (en) Black fungus health-care beverage and production technology thereof
CN102008104B (en) Herba saussureae involucratae concentrated juice and preparation method thereof
CN103436404B (en) Low-alcohol schisandra chinensis health care liquor and preparation method thereof
CN104305427A (en) Grape and red tea fungus drink
CN103610205A (en) Method for preparing bitter gourd instant beverage
CN103478520A (en) Compound fruit jam and production technique thereof
CN103798895A (en) Method for processing balsam pear juice drink
CN106085806A (en) A kind of manufacture method of persimmon vinegar
CN105062862A (en) Preparation method of okra vinegar
CN103584229B (en) Preparation method for producing fermentation type composite vegetable juice by using miscanthus juice
CN100539857C (en) The production method of Chinese yam milky tea
CN102805150A (en) Live bacteria type lotus seed and corn yoghurt beverage and preparation method thereof
CN101380050A (en) Drunkenness dispelling tea
CN104187971A (en) Collagen-apple beverage and preparation method thereof
CN104286280A (en) Pawpaw and red tea fungus drink
CN104286281A (en) Beverage prepared from citrullus lanatus and tea fungus
CN105995252A (en) Method for preparing original-taste sagittaria sagittifolia linm juice through double enzymolysis
CN105695287A (en) Selenium-rich healthcare black vinegar containing black fungus and mulberries
CN104187913A (en) Deodorized seaweed-orange juice composite beverage, and preparation method and product thereof
KR101323694B1 (en) Geomundo sea breeze mugwort liquid tea and its manufacturing method
CN103169001A (en) Preparation method of corn steep liquor
CN102422936A (en) Celery milky tea and production method thereof

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
C14 Grant of patent or utility model
GR01 Patent grant
CF01 Termination of patent right due to non-payment of annual fee

Granted publication date: 20141008

Termination date: 20171129

CF01 Termination of patent right due to non-payment of annual fee