CN103756824A - Highland barley malt probiotic co-fermented beverage and preparation method thereof - Google Patents
Highland barley malt probiotic co-fermented beverage and preparation method thereof Download PDFInfo
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Abstract
The invention relates to fermented beverage and a preparation method thereof, and in particular relates to fermented beverage taking highland barley malt rich in gamma-aminobutyric acid as a raw material, belonging to the field of food deep processing. The beverage is formed by carrying out mash mixing, liquefying, saccharifying, co-fermentation and the like on the highland barley malt rich in the gamma-aminobutyric acid and burnt malt. The product provided by the invention has the unique flavor of caramel and malt fragrance and is capable of eliminating fatigue and improving human immunity.
Description
Technical field
The present invention relates to a kind of fermented drink, and its preparation method, particularly relate to a kind of take be rich in the fermented drink that γ-aminobutyric acid highland barley Fructus Hordei Germinatus is main raw material, belong to food deep processing field.
Background technology
Along with the raising of expanding economy and people's living standard, human consumer except tasty, nutritious, also wishes that they have specific effect to the requirement of beverage, to be conducive to HUMAN HEALTH and to improve the quality of living.
Summary of the invention
The problem to be solved in the present invention is the demand to functional drinks for Modern human populations, and a kind of peculiar flavour with caramel and Fructus Hordei Germinatus fragrance is provided, the fermented drink of energy Ginseng Extract, enhancing body immunity, and its preparation method.Its technical scheme is as follows:
Highland barley Fructus Hordei Germinatus probiotic bacterium is a fermented drink altogether, and its gordian technique is to make according to the following steps:
1) size mixing: will be rich in γ-aminobutyric acid highland barley Fructus Hordei Germinatus and burnt malt and pulverize respectively, and then in the ratio of 14: 1, mix, the water that adds mixture weight 4-6 doubly to measure is sized mixing, and obtains slurries;
2) liquefaction: the α-amylase to adding slurry weight 15% in slurries, liquefies 30 minutes under 88 ℃ of-92 ℃ of conditions;
3) saccharification: to liquefaction after slurries in add the Glucoamylase preperation of slurry weight 5% to carry out saccharification, then after filtration, dilution after make the saccharified liquid that concentration is 5BX;
4) altogether fermentation: saccharified liquid is boiled to 15-20 minute with after 10% white sugar solution mixes for 1: 1 by volume, boil the hops that the time-division adds mixed solution weight 0.03% for three times, the milk-acid bacteria that adds mixed solution weight 0.2% while being then cooled to 43-48 ℃, primary fermentation 8-10 hour under 42-45 ℃ of condition, be cooled to again 14-16 ℃, the cereuisiae fermentum that adds mixed solution weight 0.2%, secondary fermentation 10-13 hour under 12-15 ℃ of condition;
5), pasteurize filling through allotment membrane filtration, carbonating, low temperature pressurize, the cooling finished product that makes.
Above-mentioned highland barley Fructus Hordei Germinatus probiotic bacterium is the preparation method of fermented drink altogether, and its gordian technique is to comprise the following steps:
1) size mixing: will be rich in γ-aminobutyric acid highland barley Fructus Hordei Germinatus and burnt malt and pulverize respectively, and then in the ratio of 14: 1, mix, the water that adds mixture weight 4-6 doubly to measure is sized mixing, and obtains slurries;
2) liquefaction: the α-amylase to adding slurry weight 15% in slurries, liquefies 30 minutes under 88 ℃ of-92 ℃ of conditions;
3) saccharification: to liquefaction after slurries in add the Glucoamylase preperation of slurry weight 5% to carry out saccharification, then after filtration, dilution after make the saccharified liquid that concentration is 5BX;
4) altogether fermentation: saccharified liquid is boiled to 15-20 minute with after 10% white sugar solution mixes for 1: 1 by volume, boil the hops that the time-division adds mixed solution weight 0.03% for three times, the milk-acid bacteria that adds mixed solution weight 0.2% while being then cooled to 43-48 ℃, primary fermentation 8-10 hour under 42-45 ℃ of condition, be cooled to again 14-16 ℃, the cereuisiae fermentum that adds mixed solution weight 0.2%, secondary fermentation 10-13 hour under 12-15 ℃ of condition;
5), pasteurize filling through allotment membrane filtration, carbonating, low temperature pressurize, the cooling finished product that makes.
Compared with prior art, the present invention has following beneficial effect:
1, the raw materials used highland barley of the present invention, is the characteristic Biological resources in Tibet, contains abundant food fibre, beta-glucan, protein, electrolytes and minerals etc., has very high nutritive value and physiological function.Highland Barley In Xizang beta-glucan content is between 3.66%-8.62%, and mean value is 5.25%, is 50 times of wheat, and soluble fiber and total fiber are all higher than other cereal crop.Beta-glucan can significantly reduce cholesterol level, prevention and cure of cardiovascular disease, prophylaxis of tumours and significantly improve the immunological competence of body, and can, as skin conditioning agent opposing ultraviolet ray, prevent skin tanning, delay skin aging.γ-aminobutyric acid in highland barley (γ-aminobutytricAcid, GABA) is a kind of functional nonprotein amino acid.GABA has hypotensive activity, and the symptom that cerebrovascular disorder is caused, as hemiplegia, dysmnesia, children ' s intelligence development is slow and oligophrenia etc. also has good curative effect.Gained product beverage of the present invention contains rich in protein, beta-glucan, γ-aminobutyric acid, vitamins and other nutritious components, have calm the nerves, the effect such as Ginseng Extract, enhancing body immunity.
2, in raw material of the present invention, add burnt malt, can promote the mellow property of beverage, give a kind of caramel and Fructus Hordei Germinatus fragrance, increase the peculiar flavour of beverage.
3, the present invention's fermented bacterium used is mixed strains, adopt segmentation saccharification, segmentation hopping and stepwise fermentation mode, in preparation process, combine bacterial strains such as adding hops, milk-acid bacteria and cereuisiae fermentum, make beverage have salubrious aroma, the fragrance of hops and the delicate fragrance of Fructus Hordei Germinatus give beverage implicit local flavor.Add milk-acid bacteria to carry out primary fermentation, be conducive to after saccharifying, carry out biological acidification, can reduce the pH value of saccharified liquid, strengthen enzyme and live, improve biologically stable; After the pH value of reduction saccharified liquid, be more conducive to saccharomycetic growth, can shorten the saccharomycetes to make fermentation time.
4, processing method reaction of the present invention is gentleer, and operating process is easily controlled, and low production cost, than being easier to realize suitability for industrialized production.
For show product of the present invention to antifatigue, regulate immune effect, the present invention has done the observation of system to the 100 routine experimenters:
Tested crowd: the age is between 18-65 year, without the serious primary disease such as cardiovascular, liver, kidney.
Tired performance: spiritlessness and weakness, One's spirits are drooping.
Immunizing power is the defense mechanism of human body self, is human body identification and any foreign matter (virus, bacterium etc.) of eliminating external intrusion; Process the ability of self cell and identification and processing vivo mutations cell and the virus infected cell of old and feeble, damage, dead, sex change.The performances such as the general symptom of hypoimmunity has a delicate constitution, malnutritive, One's spirits are drooping, fatigue and weak, appetite reduction, somnopathy.
Tested scheme: drink product beverage of the present invention, every day 1 time, drink 300--400ml at every turn.
Time: 60 days.
Effective standard: spiritlessness and weakness sense is eliminated, energetic have a vigor, and appetite strengthens, clearheaded, thought active, study and work improved efficiency; Happy, sleep soundly, physique obviously strengthens.
Drink result: after 60 days, drink in 100 experimenters of product of the present invention, have 98 senses of fatigue to eliminate, immunizing power is normal or improve, antifatigue, improve that immunizing power is efficient reaches 98%.In drinking process, find no untoward reaction, safe for drinking.
Embodiment
Embodiment 1:
Highland barley Fructus Hordei Germinatus probiotic bacterium is a fermented drink altogether, and its gordian technique is to make according to the following steps:
1) size mixing: will be rich in γ-aminobutyric acid highland barley Fructus Hordei Germinatus and burnt malt and pulverize respectively 60 mesh sieves, and then in the ratio of 14: 1, mix, and add the water of 4 times of amounts of mixture weight to size mixing, and obtain slurries;
2) liquefaction: the α-amylase (unit of activity 6000U/g) to adding slurry weight 15% in slurries, liquefies 30 minutes under 88 ℃ of conditions;
3) saccharification: to liquefaction after slurries in add the Glucoamylase preperation (unit of activity 80000U/g) of slurry weight 5% to carry out saccharification, then after filtration, dilution after make the saccharified liquid that concentration is 5BX; 5 stages of saccharification time-division are carried out saccharification: be 1. warming up to 48 ℃, be incubated 30 minutes; 2. be warming up to 52 ℃, be incubated 10 minutes; 3. be warming up to 63 ℃, be incubated 60 minutes; 4. be warming up to 72 ℃, be incubated 20 minutes; 5. be warming up to 78 ℃, be incubated 10 minutes, saccharification completes;
4) altogether fermentation: by saccharified liquid and 10% white sugar solution by volume 1:1 after mixing, boil 15 minutes, boil the hops that the time-division adds mixed solution weight 0.03% for three times: 1., boil 3 minutes, add 0.015% of hops total amount; 2. boil 7 minutes, add 0.0075% of hops total amount; 3. boil and end first 3 minutes, add 0.0075% of hops total amount; The milk-acid bacteria that adds mixed solution weight 0.2% while being then cooled to 48 ℃, under 42 ℃ of conditions, primary fermentation is 10 hours, then is cooled to 14 ℃, adds the cereuisiae fermentum of mixed solution weight 0.2%, and under 15 ℃ of conditions, secondary fermentation is 10 hours;
5), pasteurize filling through allotment membrane filtration, carbonating, low temperature pressurize, the cooling finished product that makes.
Above-mentioned highland barley Fructus Hordei Germinatus probiotic bacterium is the preparation method of fermented drink altogether, and its gordian technique is to comprise the following steps:
1) size mixing: will be rich in γ-aminobutyric acid highland barley Fructus Hordei Germinatus and burnt malt and pulverize respectively 60 mesh sieves, and then in the ratio of 14: 1, mix, and add the water of 4 times of amounts of mixture weight to size mixing, and obtain slurries;
2) liquefaction: the α-amylase (unit of activity 6000U/g) to adding slurry weight 15% in slurries, liquefies 30 minutes under 88 ℃ of conditions;
3) saccharification: to liquefaction after slurries in add the Glucoamylase preperation (unit of activity 80000U/g) of slurry weight 5% to carry out saccharification, then after filtration, dilution after make the saccharified liquid that concentration is 5BX; 5 stages of saccharification time-division are carried out saccharification: be 1. warming up to 48 ℃, be incubated 30 minutes; 2. be warming up to 52 ℃, be incubated 10 minutes; 3. be warming up to 63 ℃, be incubated 60 minutes; 4. be warming up to 72 ℃, be incubated 20 minutes; 5. be warming up to 78 ℃, be incubated 10 minutes, saccharification completes;
4) altogether fermentation: by saccharified liquid and 10% white sugar solution by volume 1:1 after mixing, boil 15 minutes, boil the hops that the time-division adds mixed solution weight 0.03% for three times: 1., boil 3 minutes, add 0.015% of hops total amount; 2. boil 7 minutes, add 0.0075% of hops total amount; 3. boil and end first 3 minutes, add 0.0075% of hops total amount; The milk-acid bacteria that adds mixed solution weight 0.2% while being then cooled to 48 ℃, under 42 ℃ of conditions, primary fermentation is 10 hours, then is cooled to 14 ℃, adds the cereuisiae fermentum of mixed solution weight 0.2%, and under 15 ℃ of conditions, secondary fermentation is 10 hours;
5), pasteurize filling through allotment membrane filtration, carbonating, low temperature pressurize, the cooling finished product that makes.
Embodiment 2:
Highland barley Fructus Hordei Germinatus probiotic bacterium is a fermented drink altogether, and its gordian technique is to make according to the following steps:
1) size mixing: will be rich in γ-aminobutyric acid highland barley Fructus Hordei Germinatus and burnt malt and pulverize respectively 60 mesh sieves, and then in the ratio of 14: 1, mix, and add the water of 6 times of amounts of mixture weight to size mixing, and obtain slurries;
2) liquefaction: the α-amylase (unit of activity 6000U/g) to adding slurry weight 15% in slurries, liquefies 30 minutes under 92 ℃ of conditions;
3) saccharification: to liquefaction after slurries in add the Glucoamylase preperation (unit of activity 80000U/g) of slurry weight 5% to carry out saccharification, then after filtration, dilution after make the saccharified liquid that concentration is 5BX; 5 stages of saccharification time-division are carried out saccharification: be 1. warming up to 48 ℃, be incubated 30 minutes; 2. be warming up to 52 ℃, be incubated 10 minutes; 3. be warming up to 63 ℃, be incubated 60 minutes; 4. be warming up to 72 ℃, be incubated 20 minutes; 5. be warming up to 78 ℃, be incubated 10 minutes, saccharification completes;
4) altogether fermentation: by saccharified liquid and 10% white sugar solution by volume 1:1 after mixing, boil 20 minutes, boil the hops that the time-division adds mixed solution weight 0.03% for three times: 1., boil 3 minutes, add 0.015% of hops total amount; 2. boil 7 minutes, add 0.0075% of hops total amount; 3. boil and end first 3 minutes, add 0.0075% of hops total amount; The milk-acid bacteria that adds mixed solution weight 0.2% while being then cooled to 43 ℃, under 45 ℃ of conditions, primary fermentation is 8 hours, then is cooled to 16 ℃, adds the cereuisiae fermentum of mixed solution weight 0.2%, and under 12 ℃ of conditions, secondary fermentation is 13 hours;
5), pasteurize filling through allotment membrane filtration, carbonating, low temperature pressurize, the cooling finished product that makes.
Above-mentioned highland barley Fructus Hordei Germinatus probiotic bacterium is the preparation method of fermented drink altogether, and its gordian technique is to comprise the following steps:
1) size mixing: will be rich in γ-aminobutyric acid highland barley Fructus Hordei Germinatus and burnt malt and pulverize respectively 60 mesh sieves, and then in the ratio of 14: 1, mix, and add the water of 6 times of amounts of mixture weight to size mixing, and obtain slurries;
2) liquefaction: the α-amylase (unit of activity 6000U/g) to adding slurry weight 15% in slurries, liquefies 30 minutes under 92 ℃ of conditions;
3) saccharification: to liquefaction after slurries in add the Glucoamylase preperation (unit of activity 80000U/g) of slurry weight 5% to carry out saccharification, then after filtration, dilution after make the saccharified liquid that concentration is 5BX; 5 stages of saccharification time-division are carried out saccharification: be 1. warming up to 48 ℃, be incubated 30 minutes; 2. be warming up to 52 ℃, be incubated 10 minutes; 3. be warming up to 63 ℃, be incubated 60 minutes; 4. be warming up to 72 ℃, be incubated 20 minutes; 5. be warming up to 78 ℃, be incubated 10 minutes, saccharification completes;
4) altogether fermentation: by saccharified liquid and 10% white sugar solution by volume 1:1 after mixing, boil 20 minutes, boil the hops that the time-division adds mixed solution weight 0.03% for three times: 1., boil 3 minutes, add 0.015% of hops total amount; 2. boil 7 minutes, add 0.0075% of hops total amount; 3. boil and end first 3 minutes, add 0.0075% of hops total amount; The milk-acid bacteria that adds mixed solution weight 0.2% while being then cooled to 43 ℃, under 45 ℃ of conditions, primary fermentation is 8 hours, then is cooled to 16 ℃, adds the cereuisiae fermentum of mixed solution weight 0.2%, and under 12 ℃ of conditions, secondary fermentation is 13 hours;
5), pasteurize filling through allotment membrane filtration, carbonating, low temperature pressurize, the cooling finished product that makes.
Embodiment 3:
Highland barley Fructus Hordei Germinatus probiotic bacterium is a fermented drink altogether, and its gordian technique is to make according to the following steps:
1) size mixing: will be rich in γ-aminobutyric acid highland barley Fructus Hordei Germinatus and burnt malt and pulverize respectively 60 mesh sieves, and then in the ratio of 14: 1, mix, and add the water of 5 times of amounts of mixture weight to size mixing, and obtain slurries;
2) liquefaction: the α-amylase (unit of activity 6000U/g) to adding slurry weight 15% in slurries, liquefies 30 minutes under 90 ℃ of conditions;
3) saccharification: to liquefaction after slurries in add the Glucoamylase preperation (unit of activity 80000U/g) of slurry weight 5% to carry out saccharification, then after filtration, dilution after make the saccharified liquid that concentration is 5BX; 5 stages of saccharification time-division are carried out saccharification: be 1. warming up to 48 ℃, be incubated 30 minutes; 2. be warming up to 52 ℃, be incubated 10 minutes; 3. be warming up to 63 ℃, be incubated 60 minutes; 4. be warming up to 72 ℃, be incubated 20 minutes; 5. be warming up to 78 ℃, be incubated 10 minutes, saccharification completes;
4) altogether fermentation: by saccharified liquid and 10% white sugar solution by volume 1:1 after mixing, boil 18 minutes, boil the hops that the time-division adds mixed solution weight 0.03% for three times: 1., boil 3 minutes, add 0.015% of hops total amount; 2. boil 7 minutes, add 0.0075% of hops total amount; 3. boil and end first 3 minutes, add 0.0075% of hops total amount; The milk-acid bacteria that adds mixed solution weight 0.2% while being then cooled to 45 ℃, under 42-45 ℃ of condition, primary fermentation is 9 hours, then is cooled to 15 ℃, adds the cereuisiae fermentum of mixed solution weight 0.2%, and under 13 ℃ of conditions, secondary fermentation is 12 hours;
5), pasteurize filling through allotment membrane filtration, carbonating, low temperature pressurize, the cooling finished product that makes.
Above-mentioned highland barley Fructus Hordei Germinatus probiotic bacterium is the preparation method of fermented drink altogether, and its gordian technique is to comprise the following steps:
1) size mixing: will be rich in γ-aminobutyric acid highland barley Fructus Hordei Germinatus and burnt malt and pulverize respectively 60 mesh sieves, and then in the ratio of 14: 1, mix, and add the water of 5 times of amounts of mixture weight to size mixing, and obtain slurries;
2) liquefaction: the α-amylase (unit of activity 6000U/g) to adding slurry weight 15% in slurries, liquefies 30 minutes under 90 ℃ of conditions;
3) saccharification: to liquefaction after slurries in add the Glucoamylase preperation (unit of activity 80000U/g) of slurry weight 5% to carry out saccharification, then after filtration, dilution after make the saccharified liquid that concentration is 5BX; 5 stages of saccharification time-division are carried out saccharification: be 1. warming up to 48 ℃, be incubated 30 minutes; 2. be warming up to 52 ℃, be incubated 10 minutes; 3. be warming up to 63 ℃, be incubated 60 minutes; 4. be warming up to 72 ℃, be incubated 20 minutes; 5. be warming up to 78 ℃, be incubated 10 minutes, saccharification completes;
4) altogether fermentation: by saccharified liquid and 10% white sugar solution by volume 1:1 after mixing, boil 18 minutes, boil the hops that the time-division adds mixed solution weight 0.03% for three times: 1., boil 3 minutes, add 0.015% of hops total amount; 2. boil 7 minutes, add 0.0075% of hops total amount; 3. boil and end first 3 minutes, add 0.0075% of hops total amount; The milk-acid bacteria that adds mixed solution weight 0.2% while being then cooled to 45 ℃, under 42-45 ℃ of condition, primary fermentation is 9 hours, then is cooled to 15 ℃, adds the cereuisiae fermentum of mixed solution weight 0.2%, and under 13 ℃ of conditions, secondary fermentation is 12 hours;
5), pasteurize filling through allotment membrane filtration, carbonating, low temperature pressurize, the cooling finished product that makes.
Above embodiment 1-3 is raw materials used, and to be rich in the preparation method of γ-aminobutyric acid highland barley Fructus Hordei Germinatus as follows:
1) chlorine bleach liquor who is 0.1% with mass percent concentration is to highland barley surface sterilization 30 minutes, then uses sterile water wash;
2) in the highland barley grains after sterilization, add 60～100 parts of sterilized waters, then add the calcium chloride solution that 0.1～0.2 part of mass percent concentration is 0.4%～0.5%, form soaking solution with sterilized water, under 28 ℃～32 ℃ conditions, soak 12～15 hours; Adjust pH to 5.5～6.0 of soaking solution;
3) vernalization: the highland barley grains after soaking is drained away the water, spread out, spray 0.1～0.2 part of vitamins B that mass percent concentration is 0.08%～0.10% to highland barley surface uniform
6solution, vernalization under 35 ℃～40 ℃ conditions, stirs once for every 3.5～4.5 hours gently, cultivates 27～32 hours;
4) sterilization and dry: germination highland barley is placed in 130 ℃-160 ℃ and carries out sterilization and dry, dries to moisture in 10% left and right.
Claims (4)
1. highland barley Fructus Hordei Germinatus probiotic bacterium is total to a fermented drink, it is characterized in that making according to the following steps:
1) size mixing: will be rich in γ-aminobutyric acid highland barley Fructus Hordei Germinatus and burnt malt and pulverize respectively 60 mesh sieves, and then in the ratio of 14: 1, mix, the water that adds mixture weight 4-6 doubly to measure is sized mixing, and obtains slurries;
2) liquefaction: the α-amylase (unit of activity 6000U/g) to adding slurry weight 15% in slurries, liquefies 30 minutes under 88 ℃ of-92 ℃ of conditions;
3) saccharification: to liquefaction after slurries in add the Glucoamylase preperation (unit of activity 80000U/g) of slurry weight 5% to carry out saccharification, then after filtration, dilution after make the saccharified liquid that concentration is 5BX;
4) altogether fermentation: saccharified liquid is boiled to 15-20 minute with after 10% white sugar solution mixes for 1: 1 by volume, boil the hops that the time-division adds mixed solution weight 0.03% for three times, the milk-acid bacteria that adds mixed solution weight 0.2% while being then cooled to 43-48 ℃, primary fermentation 8-10 hour under 42-45 ℃ of condition, be cooled to again 14-16 ℃, the cereuisiae fermentum that adds mixed solution weight 0.2%, secondary fermentation 10-13 hour under 12-15 ℃ of condition;
5), pasteurize filling through allotment membrane filtration, carbonating, low temperature pressurize, the cooling finished product that makes.
2. the highland barley Fructus Hordei Germinatus probiotic bacterium preparation method of fermented drink altogether described in claim 1, is characterized in that comprising the following steps:
1) size mixing: will be rich in γ-aminobutyric acid highland barley Fructus Hordei Germinatus and burnt malt and pulverize respectively 60 mesh sieves, and then in the ratio of 14: 1, mix, the water that adds mixture weight 4-6 doubly to measure is sized mixing, and obtains slurries;
2) liquefaction: the α-amylase (unit of activity 6000U/g) to adding slurry weight 15% in slurries, liquefies 30 minutes under 88 ℃ of-92 ℃ of conditions;
3) saccharification: to liquefaction after slurries in add the Glucoamylase preperation (unit of activity 80000U/g) of slurry weight 5% to carry out saccharification, then after filtration, dilution after make the saccharified liquid that concentration is 5BX;
4) altogether fermentation: saccharified liquid is boiled to 15-20 minute with after 10% white sugar solution mixes for 1: 1 by volume, boil the hops that the time-division adds mixed solution weight 0.03% for three times, the milk-acid bacteria that adds mixed solution weight 0.2% while being then cooled to 43-48 ℃, primary fermentation 8-10 hour under 42-45 ℃ of condition, be cooled to again 14-16 ℃, the cereuisiae fermentum that adds mixed solution weight 0.2%, secondary fermentation 10-13 hour under 12-15 ℃ of condition;
5), pasteurize filling through allotment membrane filtration, carbonating, low temperature pressurize, the cooling finished product that makes.
3. the highland barley Fructus Hordei Germinatus probiotic bacterium preparation method of fermented drink altogether according to claim 2, is characterized in that 5 stages of saccharification time-division carry out saccharification:
1) be warming up to 48 ℃, be incubated 30 minutes;
2) be warming up to 52 ℃, be incubated 10 minutes;
3) be warming up to 63 ℃, be incubated 60 minutes;
4) be warming up to 72 ℃, be incubated 20 minutes;
5) be warming up to 78 ℃, be incubated 10 minutes, saccharification completes.
4. the highland barley Fructus Hordei Germinatus probiotic bacterium preparation method of fermented drink altogether according to claim 2, is characterized in that boiling the time-division and adds 0.03% hops for three times:
1) just boil 3 minutes, add 0.015% of hops total amount;
2) boil 7 minutes, add 0.0075% of hops total amount;
3) boil and end first 3 minutes, add 0.0075% of hops total amount.
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| CN112715798A (en) * | 2019-10-14 | 2021-04-30 | 南京农业大学 | Method for increasing folic acid content in malt juice beverage |
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