CN103642624A - Composite fermentation type cistanche health-care wine and production technology thereof - Google Patents
Composite fermentation type cistanche health-care wine and production technology thereof Download PDFInfo
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Abstract
The invention discloses a composite fermentation type cistanche health-care wine and a production technology thereof. The cistanche health-care wine is produced by taking cistanche, ginseng, haw and corn as raw materials and employing a composite fermentation production technology, is mile and refreshing in wine quality, unique in flavor and high in nutritional value, basically keeps the natural nutritional components in cistanche, is abundant in biologically-active substances such as saponins, polysaccharide, alkaloid and the like which are essential for human body, and has the efficacy of resisting ageing, improving intelligence, enhancing immunity, tonifying kidney, invigorating yang, resisting cold, resisting fatigue, promoting digestion, strengthening stomach, nourishing blood, moisturizing dryness, regulating circulatory system and the like. The advantages comprises that by employing the ultrasonic-assisted extraction technology and through the microbial fermentation effect, the extraction rate of active substances is high, and the nutritive value of the cistanche health-care wine is improved; by performing composite fermentation on cistanche extraction liquid, matrimony ginseng extraction liquid, haw juice and corn saccharification liquid, the nutritive level of the cistanche health-care wine is improved; and by employing the millipore membrane filtering production technology, the product is high in clarity degree, good in disinfection effect and impurity-removal effect and thorough in disinfection effect, replaces the conventional pasteurization method, and is small in nutritional component loss.
Description
Technical field
The present invention relates to a kind of complex ferment type Herba Cistanches health promoting wine and preparation method thereof, belong to herbal health care field of food.
Background technology
In recent years, raising day by day along with standard of living, people's health perception is more and more stronger, the consumption of health-product market and purchasing power also constantly increase, particularly herbal health care product contains extremely abundant nutritive ingredient, and not only amino acid A wide selection of colours and designs wherein, is rich in the various trace elements such as potassium, calcium, and VITAMIN, be deeply subject to human consumer's favor.Fermented type health promoting wine not only contains the active nutrient component that in vegetable Chinese herbal medicine, human body is had health-care effect, and produce during the fermentation a large amount of various nutritive ingredients (as sugar, protein, essential amino acid etc.), appropriateness is drunk and can be played good health-care effect, becomes the tool of herbal health care field of food and even the whole field of health care food product of development prospect.
Herba Cistanches has another name called desert cistanche or rues greatly, is perennial parasitic meat draft.Being distributed in the Inner Mongol, Ningxia, Gansu and Xinjiang, have the good reputation of " desert ginseng ", is the traditional rare traditional Chinese medicine of China.Herba Cistanches (
herba Cistanche) be Orobanchaceae (
oroban chaceae) Cistanche deserticola (
cistanche) fleshy stem of Vegetable meat desert cistanche arid zones scale leaf, have another name called ground essence, golden bamboo shoot, desert cistanche, rue greatly.< < Shennong Bencaojing > > begins to be loaded in, classify as top gradely, how on the books converge speech > >, the herbal > > of < < moonlight etc. for classic < < Bencao Jingshu > >, < < book on Chinese herbal medicine thereafter.LI Shi-Zhen is said: " this thing is mended and not high, therefore have calm ".Herba Cistanches taste is sweet, salty, warm in nature, has kidney invigorating and YANG supporting, benefiting essence and marrow, and enriching blood and moistening for dryness, the happy look effect such as prolong life, cures mainly under impotence in male, infertilitas feminis, band, metrorrhagia, waist knee crymodynia, blood depletion constipation etc.In China's use of existing more than 2,000 year history, in successive dynasties reinforcement prescriptions of traditional Chinese medicine, occurrence rate accounts for the 1st, and be only second to ginseng in anti-senility class prescription, accounts for the 2nd.The outlet Chinese medicinal materials that Herba Cistanches Ye Shi China is traditional, in recent ten years, Japan, a large amount of dry product Herba Cistanches of Korea S and south east asia annual Dou Cong China import.
Modern Chinese herbal medicine pharmaceutical research shows, Herba Cistanches mainly has the pharmacological action of following several aspects: have the antidotal effect of the intelligence of improvement, strengthen that immunologic function, kidney invigorating and YANG supporting are cold-resistant, antifatigue and anti-ageing, defaecation, the adjusting recycle system.Since the 80's of 20th century, the chemical composition of Herba Cistanches has been carried out to a large amount of research both at home and abroad, from Herba Cistanches, isolated polytype active substance, mainly can be divided into phenylethyl alcohol glycoside, iridoids, lignin, polysaccharide, alkaloid etc.On Japanese market, a kind of " support and order to place wines on the table " salable, take Herba Cistanches exactly as main component.
Hawthorn, has another name called Fruit of Pashi Pear, is rosaceous plant, it be a kind of food be also a kind of medicine.According to science, measure, it mainly contains the number of chemical compositions such as flavonoid compound, unsaturated fatty acids.The function that it has food digesting stomach fortifying, the loose stasis of blood of promoting the circulation of qi, also has the effect of certain antiphlogistic antibacterial and reduction blood fat in addition.Therefore, hawthorn had both had nutritive value, also had certain health care and pharmacological action, was a kind of dark ace-high suitable to people of all ages food.
The present invention be take Herba Cistanches as prescription basis, compatibility ginseng, hawthorn, be aided with corn, utilize high reactivity fermentation by saccharomyces cerevisiae to there is the herbal medicine of health-care effect, prepare a kind of new Herba Cistanches that has, the health promoting wine of the herbal health care such as ginseng and hawthorn effect, both retained Herba Cistanches, the medical health care effect of the herbal medicine such as hawthorn, expanded the application approach of Chinese herbal health care wine, the sweet-smelling that has kept again wine, a kind of nutritious, instant edible, the characteristic Chinese herbal health care wine of unique flavor, be applicable to multiple drunk by people, meet the demand of people to health-care food.
Summary of the invention
The object of the present invention is to provide a kind of complex ferment type Herba Cistanches health promoting wine and production technique thereof, Herba Cistanches is selected in this invention, ginseng, hawthorn, corn is that raw material passes through complex ferment production technique production Herba Cistanches health promoting wine, this product vinosity gentleness is tasty and refreshing, unique flavor, be of high nutritive value, the basic natural nutrient component keeping in Herba Cistanches, and be rich in the saponin(e of needed by human body, polysaccharide, the biologically active substances such as alkaloid, have anti-ageing, improve intelligence, strengthen immunologic function, kidney invigorating and YANG supporting is cold-resistant, antifatigue, food digesting stomach fortifying, enriching blood and moistening for dryness, regulate the effects such as the recycle system.
For achieving the above object, the technical solution adopted in the present invention is:
The invention provides a kind of complex ferment type Herba Cistanches health promoting wine, it is characterized in that: fermented type Herba Cistanches health promoting wine is to be made by high reactivity fermentation by saccharomyces cerevisiae composite fermentation liquid.
Above-mentioned composite fermentation liquid is the mixed solution of Herba Cistanches extracting solution, Radix Ginseng extractive solution, Sucus Crataegi and corn powder saccharification liquid, and each component proportion is: Herba Cistanches extracting solution 12～18%, Radix Ginseng extractive solution 4～6%, Sucus Crataegi 8～12%, corn powder saccharification liquid 66～74%.
Described Herba Cistanches extracting solution, Radix Ginseng extractive solution is by the preparation of following method: it is 7.5～8.0(Na that the Herba Cistanches after pulverizing or ginseng dry product are dipped in to pH
2cO
3adjusting), in pure water, solid-liquid ratio is 1:3～5; Lixiviate 20～30min under ultrasonic wave subsidiary conditions, 60～70 ℃ of extraction temperatures, obtain Herba Cistanches extracting solution after lixiviate finishes.
Described Sucus Crataegi is prepared by following method: take a certain amount of hawthorn, add the water of 10 times, put into 75 ℃ of water-baths and soak 2 ~ 3h, then making beating.
Described corn powder saccharification liquid is prepared by following method: selection full grains, nothing are gone mouldy, the corn of free from extraneous odour, and water rinses, and drips clean pulp-water; Be placed in clean container and flood with clear water, water addition ratio example is 300mL water/100g corn, and dipping temperature is controlled at 60 ℃ of left and right, and dipping time is controlled at 24h; 121 ℃ of boiling 30min, require rice grain soft after boiling, ripe and do not stick with paste, outer soft, interior without the white heart in hard; Well-done corn is worn into Rice & peanut milk in organizing pulverizer, add 2% α-amylase, 70 ℃ of liquefaction 30min, liquefy as infuscated dilute liquid; Temperature control saccharification under constant temperature, saccharification pH is controlled at 4.5～5.5, and saccharifying enzyme add-on is 1.5%, and saccharification temperature is 60 ℃ of amylase optimum temperatures, and saccharification time is 2～3h, filters and makes corn powder saccharification liquid.
The invention provides a kind of complex ferment type Herba Cistanches health promoting wine and production technique thereof, it is characterized in that: complex ferment type Herba Cistanches health promoting wine is prepared by following method: Herba Cistanches extracting solution, Radix Ginseng extractive solution, Sucus Crataegi and corn powder saccharification liquid are mixed in proportion to allotment, add 0.15% (NH
4)
2sO
4, 0.12% KH
2pO
4, 0.05%MgSO
4; Add the dry yeast after activation, inoculum size is 6～10%; Temperature controlled fermentation under slow agitation condition, leavening temperature is controlled at 26～28 ℃, and fermentation time is 48～72h; After fermentation ends, by coarse filtration method, realize slag liquid separated; For promoting the stable and clarification of wine body, wine liquid is placed under 0～10 ℃ of condition to ageing 20～30 days; The alcoholic strength 10%～12% of adjustment Herba Cistanches health promoting wine/(
v/v), add 2～3g/L potassium sorbate, 1～2g/L Xylitol, 5～10g/L citric acid, 5～10g/L oligomeric isomaltose, 3～10g/L honey; It with aperture, is the micro-pore-film filtration Herba Cistanches health promoting wine of 0.15 μ m; In sterile filling production line, filling and sealing makes complex ferment type Herba Cistanches health promoting wine.
The invention provides a kind of complex ferment type Herba Cistanches health promoting wine and production technique thereof, in technique, α-amylase used, saccharifying enzyme are the delicatessen food level product that letter (Denmark) Bioisystech Co., Ltd of Novi produces; Fermented yeast used is commercially available Angel TH Active Dry Yeast.
The invention provides a kind of complex ferment type Herba Cistanches health promoting wine and production technique thereof, wherein the product feature of Herba Cistanches health promoting wine be the wine degree of Herba Cistanches health promoting wine be 10%～12%/(
v/v), sugar degree≤20 g/L, total acid (in oxysuccinic acid) 5～8 g/L, volatile acid (with acetometer) < 1.5 g/L, sugar-free extract>=17 g/L; Herba Cistanches health promoting wine color and luster is red-brown, sparkling and crystal-clear transparent, no suspended substance and throw out; Entrance is soft pure and honest, comfortable tasty and refreshing, and all tastes are coordinated.
The invention provides a kind of complex ferment type Herba Cistanches health promoting wine and production technique thereof, wherein the product of Herba Cistanches health promoting wine have anti-ageing, improve intelligence, strengthen immunologic function, kidney invigorating and YANG supporting is cold-resistant, the effect of antifatigue, food digesting stomach fortifying, enriching blood and moistening for dryness, the adjusting recycle system; Transformation Application of the present invention not only can change drinks consumption result, meet the demand of the people to health-care food, be of value to national health, and can high-valuedly make full use of Chinese herbal medicine resource, increase the herbal medicine growing area people's income, drive farmer richness.
The invention provides a kind of complex ferment type Herba Cistanches health promoting wine and production technique thereof, it is advantageous that: the one, adopt ultrasonic-assisted extraction technique, and during the fermentation by the Degradation of microorganism, promoted the extraction yield of active substance, improved the nutritive value of Herba Cistanches health promoting wine; The 2nd, adopt Herba Cistanches extracting solution, Radix Ginseng extractive solution, Sucus Crataegi and corn powder saccharification liquid complex ferment, both guaranteed the sugared content in initial fermented liquid, improved again the trophic level of Herba Cistanches health promoting wine; The 3rd, adopt complex ferment technique, to compare health promoting wine and blend production technique and have more advantage, product taste and trophic level are higher; The 4th, the production technique of employing micro-pore-film filtration, product clarity is high, degerming, good impurity removing effect, sterilising effect is thorough, has substituted traditional pasteurization, and in product, nutritive ingredient loss is little.
Embodiment
embodiment 1:
With Herba Cistanches, ginseng, hawthorn and corn complex ferment, prepare Herba Cistanches health promoting wine, its concrete production technique is as follows:
1) extracting solution of south dodder seed, Radix Ginseng extractive solution preparation: it is 7.5～8.0(Na that the South Dodder Seed Chinese Dodder Seed after pulverizing or ginseng dry product are dipped in to pH
2cO
3adjusting), in pure water, solid-liquid ratio is 1:3; Lixiviate 20～30min under ultrasonic wave subsidiary conditions, 60～70 ℃ of extraction temperatures, obtain extracting solution of south dodder seed after lixiviate finishes;
2) Sucus Crataegi preparation: take a certain amount of hawthorn, add the water of 10 times, put into 75 ℃ of water-baths and soak 2 ~ 3h, then making beating;
3) corn powder saccharification liquid preparation: selection full grains, nothing are gone mouldy, the corn of free from extraneous odour, and water rinses, and drips clean pulp-water; Be placed in clean container and flood with clear water, water addition ratio example is 300mL water/100g corn, and dipping temperature is controlled at 60 ℃ of left and right, and dipping time is controlled at 24h; 121 ℃ of boiling 30min, require rice grain soft after boiling, ripe and do not stick with paste, outer soft, interior without the white heart in hard; Well-done corn is worn into Rice & peanut milk in organizing pulverizer, add 2% α-amylase, 70 ℃ of liquefaction 30min, liquefy as infuscated dilute liquid; Temperature control saccharification under constant temperature, saccharification pH is controlled at 4.5～5.5, and saccharifying enzyme add-on is 1.5%, and saccharification temperature is 60 ℃ of amylase optimum temperatures, and saccharification time is 2～3h, filters and makes corn powder saccharification liquid;
4) composite fermentation liquid allotment: extracting solution of south dodder seed, Radix Ginseng extractive solution, Sucus Crataegi and corn powder saccharification liquid, according to 12%, 6%, 8%, 74% ratio mixing preparation, are added to 0.15% (NH
4)
2sO
4, 0.12% KH
2pO
4, 0.05%MgSO
4;
5) add starter: add the dry yeast after activation, inoculum size is 8%;
6) fermentation: temperature controlled fermentation under slow agitation condition, leavening temperature is controlled at 26～28 ℃, and fermentation time is 48h;
7) slag liquid is separated: after fermentation ends, by filtration method, realize slag liquid separated;
8) ageing: wine liquid is placed under 0～10 ℃ of condition to ageing 20～30 days;
9) allotment: the alcoholic strength 10%～12% of adjustment South Dodder Seed Chinese Dodder Seed health promoting wine/(
v/v), in following ratio, add 2g/L potassium sorbate, 2g/L Xylitol, 10g/L citric acid, 5g/L oligomeric isomaltose, 3g/L honey;
10) micro-pore-film filtration: be the micro-pore-film filtration South Dodder Seed Chinese Dodder Seed health promoting wine of 0.15 μ m with aperture;
11) sterile filling sealing: filling and sealing in sterile filling production line.
embodiment 2:
With Herba Cistanches, ginseng, hawthorn and corn complex ferment, prepare Herba Cistanches health promoting wine, its concrete production technique is as follows:
1) extracting solution of south dodder seed, Radix Ginseng extractive solution preparation: it is 7.5～8.0(Na that the South Dodder Seed Chinese Dodder Seed after pulverizing or ginseng dry product are dipped in to pH
2cO
3adjusting), in pure water, solid-liquid ratio is 1:4; Lixiviate 20～30min under ultrasonic wave subsidiary conditions, 60～70 ℃ of extraction temperatures, obtain extracting solution of south dodder seed after lixiviate finishes;
2) Sucus Crataegi preparation: take a certain amount of hawthorn, add the water of 10 times, put into 75 ℃ of water-baths and soak 2 ~ 3h, then making beating;
3) corn powder saccharification liquid preparation: selection full grains, nothing are gone mouldy, the corn of free from extraneous odour, and water rinses, and drips clean pulp-water; Be placed in clean container and flood with clear water, water addition ratio example is 300mL water/100g corn, and dipping temperature is controlled at 60 ℃ of left and right, and dipping time is controlled at 24h; 121 ℃ of boiling 30min, require rice grain soft after boiling, ripe and do not stick with paste, outer soft, interior without the white heart in hard; Well-done corn is worn into Rice & peanut milk in organizing pulverizer, add 2% α-amylase, 70 ℃ of liquefaction 30min, liquefy as infuscated dilute liquid; Temperature control saccharification under constant temperature, saccharification pH is controlled at 4.5～5.5, and saccharifying enzyme add-on is 1.5%, and saccharification temperature is 60 ℃ of amylase optimum temperatures, and saccharification time is 2～3h, filters and makes corn powder saccharification liquid;
4) composite fermentation liquid allotment: extracting solution of south dodder seed, Radix Ginseng extractive solution, Sucus Crataegi and corn powder saccharification liquid, according to 18%, 4%, 12%, 66% ratio mixing preparation, are added to 0.15% (NH
4)
2sO
4, 0.12% KH
2pO
4, 0.05%MgSO
4;
5) add starter: add the dry yeast after activation, inoculum size is 7%;
6) fermentation: temperature controlled fermentation under slow agitation condition, leavening temperature is controlled at 26～28 ℃, and fermentation time is 60h;
7) slag liquid is separated: after fermentation ends, by filtration method, realize slag liquid separated;
8) ageing: wine liquid is placed under 0～10 ℃ of condition to ageing 20～30 days;
9) allotment: the alcoholic strength 10%～12% of adjustment South Dodder Seed Chinese Dodder Seed health promoting wine/(
v/v), in following ratio, add 3g/L potassium sorbate, 1g/L Xylitol, 10g/L citric acid, 5g/L oligomeric isomaltose, 10g/L honey;
10) micro-pore-film filtration: be the micro-pore-film filtration South Dodder Seed Chinese Dodder Seed health promoting wine of 0.15 μ m with aperture;
11) sterile filling sealing: filling and sealing in sterile filling production line.
embodiment 3:
With Herba Cistanches, hawthorn and corn complex ferment, prepare Herba Cistanches health promoting wine, its concrete production technique is as follows:
1) extracting solution of south dodder seed, Radix Ginseng extractive solution preparation: it is 7.5～8.0(Na that the South Dodder Seed Chinese Dodder Seed after pulverizing or ginseng dry product are dipped in to pH
2cO
3adjusting), in pure water, solid-liquid ratio is 1:5; Lixiviate 20～30min under ultrasonic wave subsidiary conditions, 60～70 ℃ of extraction temperatures, obtain extracting solution of south dodder seed after lixiviate finishes;
2) Sucus Crataegi preparation: take a certain amount of hawthorn, add the water of 10 times, put into 75 ℃ of water-baths and soak 2 ~ 3h, then making beating;
3) corn powder saccharification liquid preparation: selection full grains, nothing are gone mouldy, the corn of free from extraneous odour, and water rinses, and drips clean pulp-water; Be placed in clean container and flood with clear water, water addition ratio example is 300mL water/100g corn, and dipping temperature is controlled at 60 ℃ of left and right, and dipping time is controlled at 24h; 121 ℃ of boiling 30min, require rice grain soft after boiling, ripe and do not stick with paste, outer soft, interior without the white heart in hard; Well-done corn is worn into Rice & peanut milk in organizing pulverizer, add 2% α-amylase, 70 ℃ of liquefaction 30min, liquefy as infuscated dilute liquid; Temperature control saccharification under constant temperature, saccharification pH is controlled at 4.5～5.5, and saccharifying enzyme add-on is 1.5%, and saccharification temperature is 60 ℃ of amylase optimum temperatures, and saccharification time is 2～3h, filters and makes corn powder saccharification liquid;
4) composite fermentation liquid allotment: extracting solution of south dodder seed, Radix Ginseng extractive solution, Sucus Crataegi and corn powder saccharification liquid, according to 15%, 5%, 10%, 70% ratio mixing preparation, are added to 0.15% (NH
4)
2sO
4, 0.12% KH
2pO
4, 0.05%MgSO
4;
5) add starter: add the dry yeast after activation, inoculum size is 6%;
6) fermentation: temperature controlled fermentation under slow agitation condition, leavening temperature is controlled at 26～28 ℃, and fermentation time is 72h;
7) slag liquid is separated: after fermentation ends, by filtration method, realize slag liquid separated;
8) ageing: wine liquid is placed under 0～10 ℃ of condition to ageing 20～30 days;
9) allotment: the alcoholic strength 10%～12% of adjustment South Dodder Seed Chinese Dodder Seed health promoting wine/(
v/v), in following ratio, add 2.5g/L potassium sorbate, 1.5g/L Xylitol, 7.5g/L citric acid, 7.5g/L oligomeric isomaltose, 6.5g/L honey;
10) micro-pore-film filtration: be the micro-pore-film filtration South Dodder Seed Chinese Dodder Seed health promoting wine of 0.15 μ m with aperture;
11) sterile filling sealing: filling and sealing in sterile filling production line.
Above embodiment is only for technical scheme of the present invention is described, but not is limited; Although with reference to previous embodiment, to being had been described in detail by invention, for the person of ordinary skill of the art, the technical scheme that still can record previous embodiment is modified, or part technical characterictic is wherein equal to replacement; And to these modifications or replacement, do not make the spirit and scope of essence disengaging the present invention technical scheme required for protection of appropriate technical solution.
Claims (3)
1. a complex ferment type Herba Cistanches health promoting wine, is characterized in that: take Herba Cistanches, ginseng, hawthorn and corn as raw material, by composite fermentation liquid, utilize high reactivity fermentation by saccharomyces cerevisiae to make.
2. composite fermentation liquid according to claim 1, it is characterized in that: composite fermentation liquid is the mixed solution of Herba Cistanches extracting solution, Radix Ginseng extractive solution, Sucus Crataegi and corn powder saccharification liquid, each component proportion is: Herba Cistanches extracting solution 12～18%, Radix Ginseng extractive solution 4～6%, Sucus Crataegi 8～12%, corn powder saccharification liquid 66～74%.
3. the production technique of complex ferment type Herba Cistanches health promoting wine according to claim 1, it is characterized in that: complex ferment type Herba Cistanches health promoting wine is prepared in following method: Herba Cistanches extracting solution, Radix Ginseng extractive solution, Sucus Crataegi and corn powder saccharification liquid, in ratio mixing preparation described in claim 2, are added to 0.15% (NH
4)
2sO
4, 0.12% KH
2pO
4, 0.05%MgSO
4; Add the dry yeast after activation, inoculum size is 6～10%; Temperature controlled fermentation under slow agitation condition, leavening temperature is controlled at 26～28 ℃, and fermentation time is 48～72h; After fermentation ends, by coarse filtration method, realize slag liquid separated; Wine liquid is placed under 0～10 ℃ of condition to ageing 20～30 days; The alcoholic strength 10%～12% of adjustment Herba Cistanches health promoting wine/(
v/v), add 2～3g/L potassium sorbate, 1～2g/L Xylitol, 5～10g/L citric acid, 5～10g/L oligomeric isomaltose, 3～10g/L honey; It with aperture, is the micro-pore-film filtration Herba Cistanches health promoting wine of 0.15 μ m; In sterile filling production line, filling and sealing makes complex ferment type Herba Cistanches health promoting wine.
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| CN104770725A (en) * | 2015-04-28 | 2015-07-15 | 北京京隆卓尚投资有限公司 | Cistanche salsa biological fermentation ferment and manufacturing method thereof |
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| CN105462769A (en) * | 2015-01-30 | 2016-04-06 | 新疆金泽酒业有限公司 | Preparation method for cistanche fermented wine and low wine prepared from cistanche fermented wine |
| CN111733038A (en) * | 2020-06-22 | 2020-10-02 | 武汉职业技术学院 | Cistanche health-care wine and preparation method thereof |
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| CN105462769A (en) * | 2015-01-30 | 2016-04-06 | 新疆金泽酒业有限公司 | Preparation method for cistanche fermented wine and low wine prepared from cistanche fermented wine |
| CN105462769B (en) * | 2015-01-30 | 2018-08-07 | 新疆金泽酒业有限公司 | A kind of preparation method of Herba Cistanches fermented wine and the low wine prepared using Herba Cistanches fermented wine |
| CN104770725A (en) * | 2015-04-28 | 2015-07-15 | 北京京隆卓尚投资有限公司 | Cistanche salsa biological fermentation ferment and manufacturing method thereof |
| CN105002056A (en) * | 2015-08-14 | 2015-10-28 | 青岛铭晨信息技术有限公司 | Composite fermented maca-containing marine functional health beverage and production process thereof |
| CN105062773A (en) * | 2015-08-14 | 2015-11-18 | 青岛铭晨信息技术有限公司 | Compound fermented health drink containing maca and production process of health drink |
| CN105062773B (en) * | 2015-08-14 | 2017-10-03 | 云天下科技股份有限公司 | A kind of Composite fermentation type agate card health drink and its production technology |
| CN105349389A (en) * | 2015-12-19 | 2016-02-24 | 青岛铭晨信息技术有限公司 | Compound fermentation type Fugu rubripes skin health drink and production technology thereof |
| CN111733038A (en) * | 2020-06-22 | 2020-10-02 | 武汉职业技术学院 | Cistanche health-care wine and preparation method thereof |
| CN113105984A (en) * | 2021-03-31 | 2021-07-13 | 武汉职业技术学院 | Beverage containing cistanche and preparation method thereof |
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| CN103642624B (en) | 2016-11-02 |
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