CN103621935B - Preparation method of black garlic concentrated solution - Google Patents

Preparation method of black garlic concentrated solution Download PDF

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Publication number
CN103621935B
CN103621935B CN201310720474.9A CN201310720474A CN103621935B CN 103621935 B CN103621935 B CN 103621935B CN 201310720474 A CN201310720474 A CN 201310720474A CN 103621935 B CN103621935 B CN 103621935B
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black garlic
gelatin
juice
sedimentation
slip
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CN103621935A (en
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乔旭光
董浩
李宁阳
卢晓明
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Shandong Agricultural University
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Shandong Agricultural University
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/51Concentration
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention relates to a preparation method of a black garlic concentrated solution and belongs to the technical field of deep processing of food. Through the preparation method, the sequence of a standing process and a squeezing process is changed on the basis of the prior art, so that the extraction rate of the black garlic concentrated solution is prominently improved; the process is optimized on the basis of the improvement; in particular, a salt solution is used for replacing clear water during breaking, and a microwave treatment process is added after breaking; meanwhile, sedimentation through a gelatin-silica sol process is used for replacing standing sedimentation; therefore, the extraction rate is further improved, the cycle of the production process is prominently shortened, and the production cost is reduced. The prepared black garlic concentrated solution is high in content of soluble solids, good in taste, strong in function, high in light transmittance, clear in colour, good in appearance and easy to be accepted by consumers; the content of functional components (such as reducing sugar, amino acid nitrogen and alkaloid) is high and the functions are stable.

Description

A kind of preparation method of black garlic concentrate
Technical field
The present invention relates to a kind of preparation method of black garlic concentrate, belong to technical field of food deep processing.
Background technology
Black garlic has another name called fermenting black garlic, black garlic, is with fresh raw garlic, and belt leather ferments the food made in fermenting case.After fermentation, the composition in garlic changes, and whole garlic clove can become black by white, and the melanoidins generated is a kind of sepia high molecular weight polymers formed in the Maillard reaction later stage.Black garlic not removing only the irritating taste of garlic, mouthfeel also becomes fragrant and sweet.It is reported, black garlic has extremely strong antioxidation activity, can reduce the generation of diabetes, greatly improve body immunity, and its physiologically active is far above the fresh garlic before Maillard reaction.
Reduced sugar (being mainly fructose), compound sugar etc. are also had except containing except amino acid, vitamin class in black garlic.Mainly because garlic is after long fermentation and maturation, carbohydrate contained by it is broken down into compound sugar and fructose, protein is broken down into amino acid, and the complete alliin retained contained by garlic, on the basis having possessed Common garlic health-care effect, enhance effect and the oxidation resistance of adjustment blood circulation, health-care effect is strengthened further.
Black garlic is favourably welcome in Japan and Korean market, and the black garlic goods such as black garlic drink and Black garlic-tea are best in quality because of it, are rich in function factor and are in great demand in the U.S., Canada, Switzerland, Australia, Singapore, Korea S, Japan and other countries.
At present, the extracting method of black garlic nutrition mainly contains: one, chemical solvent extraction method, and this extraction method exists that production cost is high, problem of solvent residual, can cause environmental pollution simultaneously; Two, water extraction method; Chinese patent CN102224908 discloses a kind of preparation method of black garlic juice, comprise pulverizing, leave standstill, squeezing, centrifugation, filtration, concentration step; With the black garlic of 10kg for raw material, the extract of 4.3kg, 65.1 ° of Brix can be obtained.
Summary of the invention
The object of the present invention is to provide the preparation method of the black garlic concentrate that a kind of extraction rate is high, process cycle is short.
Inventor seeking to find when improving the solution of extraction rate, by standing operation from exchanging before squeezing process to after squeezing, can significantly improve extraction rate.
Concrete technical scheme is:
A preparation method for black garlic concentrate, step is:
1) add water after being cleaned by black garlic fragmentation, composite slip;
2) squeeze material, pressure is squeezed the juice;
3) squeezing juice is left standstill, then centrifugation, get supernatant;
4) by supernatant liquid filtering, concentrated, black garlic concentrate is obtained.
Adopt above-mentioned preparation method, the extraction rate of black garlic concentrate significantly improves; With the black garlic of 100g for raw material, the concentrate of more than 67g, 65.1 ° of Brix can be obtained; And light transmittance is more than 82.8%; Far above in prior art, with the black garlic of 10kg for raw material, the concentrate of 43kg, 65.1 ° of Brix can be obtained.
Described extraction rate refers to, with the black garlic of unit mass for raw material, obtains the quality of 65.1 ° of black garlic concentrates of Brix.
Inventor studies discovery further, each operation in preparation process is optimized simultaneously as follows: the saline solution of 0.03-0.05wt% when black garlic peeling, fragmentation is replaced clear water, replaces leaving standstill operation in the ultrasonic process of the increase of squeezing and by sedimentation operation, extraction rate can be improved further, and effectively shorten process cycle.
A preparation method for black garlic concentrate, step is:
1. salt is washed: cleaned up by black garlic rice with the salt solution of 0.9wt%;
2. broken: adding concentration according to 1:1 ~ 2 material water weight ratio is 0.03-0.05wt% saline solution, under 35 DEG C ~ 45 DEG C temperature conditions, stir 3min ~ 5min with dispersion machine with 500 ~ 800r/min; Obtain slip;
3. squeeze: slip is squeezed with after 60 KHz ~ 80 KHz ultrasonic wave process 8 min ~ 10 min, collects black garlic juice and black garlic slag respectively;
4. sedimentation: black garlic juice is adopted gelatin-Ludox method sedimentation clarification 5-10min, gelatin consumption is 0.5% ~ 2% of black garlic quality, and Ludox consumption is 3 ~ 7 times of gelatin;
5. centrifugal, filtration: the black garlic juice centrifugal 5-8min under 2500 ~ 2900r/min condition after sedimentation being clarified, then filters, obtains filtrate;
6. concentrated: filter vacuum to be concentrated, obtains black garlic concentrate.
Adopt above-mentioned preparation method, on the one hand, the total time of microwave treatment and sedimentation clarification is 13-20min, far below the time of repose of 30-60min in prior art; Thus significantly shorten process cycle, reduce production cost.On the other hand, its extraction rate improves further; With the black garlic of 100g for raw material, 74.6-79.8g can be obtained, soluble solid content is 65.1 ~ 65.7 ° of Brix, black garlic concentrate that light transmittance is more than 82.8%; And this black garlic concentrate, the content of contained functional component (content of reducing sugar, amino-acid nitrogen, alkaloid) is higher.
In order to improve the yield of product further, the content of soluble solid, light transmittance, contained functional component (content of reducing sugar, amino-acid nitrogen, alkaloid) content are higher; The following process conditions of preferential employing.
In step 1, with salt solution, black garlic rice is soaked 3-5min.
In step 2, in saline solution, add the black garlic juice of 0.3-0.5wt%.
In step 3,80 KHz ultrasonic wave process 8 min.
In step 6, millipore filter is preferably adopted to filter.
The preparation method of above-mentioned black garlic concentrate, most preferred,
1. salt is washed: cleaned up by black garlic rice with the salt solution of 0.9wt%, then use the saline sook 3min of 0.9wt%;
2. broken: the saline solution adding 0.3wt% according to the material water weight ratio than 1:1, under 35 DEG C of temperature conditions, stir 5min with dispersion machine with 500r/min; Obtain slip;
The black garlic juice of 0.3wt% becoming to produce in a process cycle is added with in described saline solution;
3. squeeze: slip is squeezed with after 80 KHz ultrasonic wave process 8 min, collects black garlic juice and black garlic slag respectively;
4. black garlic juice is adopted gelatin-Ludox method sedimentation clarification 7min, gelatin consumption is 1% of black garlic quality, and Ludox consumption is 3 times of gelatin;
5. centrifugal, filtration: the black garlic juice centrifugal 7min under 2600r/min condition after sedimentation being clarified, then filters with millipore filter, obtains filtrate;
6. concentrated: filter vacuum to be concentrated, obtains black garlic concentrate.
When adopting above-mentioned most preferred process condition, the black garlic rice of every 100g, can obtain the black garlic concentrate that 79.8g soluble solid content is 65.1 ° of Brix, light transmittance is 83.2%; Contained functional component: content of reducing sugar is 36.7wt%, amino acid nitrogen content is 0.512wt%, alkaloid is 199mg/100g.
Beneficial effect
Preparation method of the present invention, step is simple, be easy to operation, and the production technology cycle is short, and product yield is high, quality better is conducive to being lowered into product cost, improves the performance of enterprises.Prepared black garlic concentrate, the content of its dissolubility solid content is high, and mouthfeel is good, effect is strong; Its light transmittance is high, and color and luster is limpid, and product are on very good terms, and are more easily esthetically acceptable to the consumers; Contained functional component (content of reducing sugar, amino-acid nitrogen, alkaloid) content is high, stable effect.
Detailed description of the invention
embodiment 1
1. take the black garlic of 10kg belt leather, reject wherein impurity, rinse well with water;
2. the black garlic cleaned up is added the pure water 20kg of 40 DEG C, pull an oar 10 minutes with fruits and vegetables disintegrating machine, composite slip;
3. squeezed by material slurry packaging type squeezer, pressure is squeezed the juice; Squeezing juice is left standstill 30min, then uses horizontal spiral centrifuge with 3000rpm centrifugation; Get supernatant;
4. in supernatant, add 1kg diatomite, filter with diatomite filter, collect filtrate; Then filter vacuum is concentrated into 65.1 ° of Brix, obtains the black garlic concentrate of 6.73kg.
embodiment 2
1. getting the black garlic rice of 100g, cleaned up with the salt solution of 0.9wt%, is then that 0.03% saline solution mixes with 100g mass concentration;
2. broken: the mixture of black garlic rice and saline solution to be heated to 35 DEG C of temperature, constant temperature, then to stir 3min with dispersion machine with 500r/min; Obtain slip;
3. slip is squeezed with after 60 KHz ultrasonic wave process 8 min, collect black garlic juice A and black garlic slag B respectively;
4. black garlic juice is adopted gelatin-Ludox method sedimentation clarification 5min, gelatin consumption is 2% of black garlic quality, and Ludox consumption is 3 times of gelatin;
5. centrifugal, filtration: the black garlic juice centrifugal 8min under 2500r/min condition after sedimentation being clarified, then filters, obtains filtrate;
6. concentrated: filter vacuum to be concentrated into 65.1 ° of Brix, to obtain 74.6 black garlic concentrates.
embodiment 3
1. getting the black garlic rice of 100g, soaked 3min with the salt solution of 0.9wt%, then clean up, is then that 0.03% saline solution mixes with 100g mass concentration;
2. broken: the mixture of black garlic rice and saline solution to be heated to 35 DEG C of temperature, constant temperature, then to stir 3min with dispersion machine with 500r/min; Obtain slip;
3. slip is squeezed with after 60 KHz ultrasonic wave process 8 min, collect black garlic juice A and black garlic slag B respectively;
4. black garlic juice is adopted gelatin-Ludox method sedimentation clarification 5min, gelatin consumption is 2% of black garlic quality, and Ludox consumption is 3 times of gelatin;
5. centrifugal, filtration: the black garlic juice centrifugal 8min under 2500r/min condition after sedimentation being clarified, then filters, obtains filtrate;
6. concentrated: filter vacuum to be concentrated into 65.1 ° of Brix, to obtain 75.4 black garlic concentrates.
embodiment 4
1. getting the black garlic rice of 100g, soaked 3min with the salt solution of 0.9wt%, then clean up, is then that 0.03% saline solution mixes with 100g mass concentration;
2. broken: the mixture of black garlic rice and saline solution to be heated to 35 DEG C of temperature, constant temperature, then to add the black garlic juice of 0.3-0.5wt%, then stir 3min with dispersion machine with 500r/min; Obtain slip;
3. slip is squeezed with after 60 KHz ultrasonic wave process 8 min, collect black garlic juice A and black garlic slag B respectively;
4. black garlic juice is adopted gelatin-Ludox method sedimentation clarification 5min, gelatin consumption is 2% of black garlic quality, and Ludox consumption is 3 times of gelatin;
5. centrifugal, filtration: the black garlic juice centrifugal 8min under 2500r/min condition after sedimentation being clarified, then filters, obtains filtrate;
6. concentrated: filter vacuum to be concentrated into 65.1 ° of Brix, to obtain 76.9 black garlic concentrates.
embodiment 5
2. getting the black garlic rice of 100g, soaked 3min with the salt solution of 0.9wt%, then clean up, is then that 0.03% saline solution mixes with 100g mass concentration;
2. broken: the mixture of black garlic rice and saline solution to be heated to 35 DEG C of temperature, constant temperature, then to add the black garlic juice of 0.3-0.5wt%, then stir 3min with dispersion machine with 500r/min; Obtain slip;
3. slip is squeezed with after 80 KHz ultrasonic wave process 8 min, collect black garlic juice A and black garlic slag B respectively;
4. black garlic juice is adopted gelatin-Ludox method sedimentation clarification 5min, gelatin consumption is 2% of black garlic quality, and Ludox consumption is 3 times of gelatin;
5. centrifugal, filtration: the black garlic juice centrifugal 8min under 2500r/min condition after sedimentation being clarified, then filters, obtains filtrate;
6. concentrated: filter vacuum to be concentrated into 65.1 ° of Brix, to obtain 77.7 black garlic concentrates.
embodiment 6
1. getting the black garlic rice of 100g, soaked 3min with the salt solution of 0.9wt%, then clean up, is then that 0.03% saline solution mixes with 100g mass concentration;
2. broken: the mixture of black garlic rice and saline solution to be heated to 35 DEG C of temperature, constant temperature, then to add the black garlic juice of 0.3-0.5wt%, then stir 3min with dispersion machine with 500r/min; Obtain slip;
3. slip is squeezed with after 60 KHz ultrasonic wave process 8 min, collect black garlic juice A and black garlic slag B respectively;
4. black garlic juice is adopted gelatin-Ludox method sedimentation clarification 5min, gelatin consumption is 2% of black garlic quality, and Ludox consumption is 3 times of gelatin;
5. centrifugal, filtration: the black garlic juice centrifugal 8min under 2500r/min condition after sedimentation being clarified, then adopts micropore filtration, obtain filtrate;
6. concentrated: filter vacuum to be concentrated into 65.1 ° of Brix, to obtain 77.8 black garlic concentrates.
embodiment 7
1. salt is washed: cleaned up by black for 100g garlic rice with the salt solution of 0.9wt%, then use the saline sook 3min of 0.9wt%;
2. broken: the saline solution adding 0.3wt% according to the material water weight ratio than 1:1, under 35 DEG C of temperature conditions, stir 5min with dispersion machine with 500r/min; Obtain slip;
The black garlic juice of 0.3wt% becoming to produce in a process cycle is added with in described pure water;
3. squeeze: slip is squeezed with after 80 KHz ultrasonic wave process 8 min, collects black garlic juice A and black garlic slag B respectively; Then black garlic juice is repeated step 2 and 3, obtain black garlic juice C and black garlic slag D;
4. adopt gelatin-Ludox method sedimentation clarification 7min after being mixed by black garlic juice A and C, gelatin consumption is 1% of black garlic quality, and Ludox consumption is 3 times of gelatin;
5. centrifugal, filtration: the black garlic juice centrifugal 7min under 2600r/min condition after sedimentation being clarified, then filters with millipore filter, obtains filtrate;
6. concentrated: filter vacuum to be concentrated into 65.1 ° of Brix, to obtain 79.8 black garlic concentrates.
Detection method:
Light transmittance (T): with 723 visible ray luminosity measurements; Cuvette thickness is 10mm, and wavelength is 625nm, take distilled water as blank;
Soluble solid: measure with abbe's refractometer;
Testing result is as following table:

Claims (6)

1. a preparation method for black garlic concentrate, is characterized in that, step is:
1) salt is washed: cleaned up by black garlic rice with the salt solution of 0.9wt%;
2) broken: adding concentration according to 1:1 ~ 2 material water weight ratio is 0.03-0.05wt% saline solution, under 35 DEG C ~ 45 DEG C temperature conditions, stir 3min ~ 5min with dispersion machine with 500 ~ 800r/min; Obtain slip;
3) squeeze: slip is squeezed with after 60 KHz ~ 80 KHz ultrasonic wave process 8 min ~ 10 min, collects black garlic juice and black garlic slag respectively;
4) sedimentation: black garlic juice is adopted gelatin-Ludox method sedimentation clarification 5-10min, gelatin consumption is 0.5% ~ 2% of black garlic quality, and Ludox consumption is 3 ~ 7 times of gelatin;
5) centrifugal, filtration: the black garlic juice centrifugal 5-8min under 2500 ~ 2900r/min condition after sedimentation being clarified, gets supernatant, then filters, obtain filtrate;
6) concentrated: filter vacuum to be concentrated, obtains black garlic concentrate.
2. preparation method according to claim 1, is characterized in that,
In step 1), with salt solution, black garlic rice is soaked 3-5min.
3. preparation method according to claim 1, is characterized in that,
Step 2) in, in saline solution, add the black garlic juice of 0.3-0.5wt%.
4. preparation method according to claim 1, is characterized in that,
In step 3), 80 KHz ultrasonic wave process 8 min.
5. preparation method according to claim 1, is characterized in that,
In step 5), millipore filter is adopted to filter.
6. preparation method according to claim 1, is characterized in that,
1) salt is washed: cleaned up by black garlic rice with the salt solution of 0.9wt%, then use the saline sook 3min of 0.9wt%;
2) broken: the saline solution adding 0.3wt% according to the material water weight ratio than 1:1, under 35 DEG C of temperature conditions, stir 5min with dispersion machine with 500r/min; Obtain slip;
The black garlic juice of the 0.3wt% produced in a process cycle is added with in described saline solution;
3) squeeze: slip is squeezed with after 80 KHz ultrasonic wave process 8 min, collects black garlic juice and black garlic slag respectively;
4) black garlic juice is adopted gelatin-Ludox method sedimentation clarification 7min, gelatin consumption is 1% of black garlic quality, and Ludox consumption is 3 times of gelatin;
5) centrifugal, filtration: the black garlic juice centrifugal 7min under 2600r/min condition after sedimentation being clarified, gets supernatant, then filters with millipore filter, obtains filtrate;
6) concentrated: filter vacuum to be concentrated, obtains black garlic concentrate.
CN201310720474.9A 2013-12-24 2013-12-24 Preparation method of black garlic concentrated solution Active CN103621935B (en)

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Publication number Priority date Publication date Assignee Title
CN107149105A (en) * 2016-03-04 2017-09-12 北京圣伦食品有限公司 A kind of preparation method of instant black garlic powder
CN107535785A (en) * 2017-09-22 2018-01-05 太仓市林港农场专业合作社 A kind of green strengthen immunity reducing blood lipid black garlic juice and its production technology

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102224908A (en) * 2011-05-05 2011-10-26 中华全国供销合作总社济南果品研究院 Preparation method of black garlic juice and black garlic powder
CN102240010A (en) * 2011-05-24 2011-11-16 山东巨野晨农永兴食品有限公司 Method for producing concentrated black garlic juice and application thereof
CN103284091A (en) * 2013-06-06 2013-09-11 山东农业大学 Production method of black garlic

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102224908A (en) * 2011-05-05 2011-10-26 中华全国供销合作总社济南果品研究院 Preparation method of black garlic juice and black garlic powder
CN102240010A (en) * 2011-05-24 2011-11-16 山东巨野晨农永兴食品有限公司 Method for producing concentrated black garlic juice and application thereof
CN103284091A (en) * 2013-06-06 2013-09-11 山东农业大学 Production method of black garlic

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