CN103783597A - Red date acetic acid beverage and preparation method thereof - Google Patents
Red date acetic acid beverage and preparation method thereof Download PDFInfo
- Publication number
- CN103783597A CN103783597A CN201310447911.4A CN201310447911A CN103783597A CN 103783597 A CN103783597 A CN 103783597A CN 201310447911 A CN201310447911 A CN 201310447911A CN 103783597 A CN103783597 A CN 103783597A
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- Prior art keywords
- acetic acid
- jujube
- red date
- preparation
- sterilization
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 title claims abstract description 86
- 235000013361 beverage Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 238000000855 fermentation Methods 0.000 claims abstract description 42
- 230000004151 fermentation Effects 0.000 claims abstract description 42
- 230000001954 sterilising effect Effects 0.000 claims abstract description 35
- 235000020418 red date juice Nutrition 0.000 claims abstract description 23
- 235000021419 vinegar Nutrition 0.000 claims abstract description 21
- 239000000052 vinegar Substances 0.000 claims abstract description 21
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 17
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 15
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 15
- 235000012907 honey Nutrition 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 241000894006 Bacteria Species 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 10
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 31
- 235000013399 edible fruits Nutrition 0.000 claims description 17
- 230000001476 alcoholic effect Effects 0.000 claims description 15
- 238000001914 filtration Methods 0.000 claims description 14
- 241001247821 Ziziphus Species 0.000 claims description 10
- 235000021424 Jujube vinegar Nutrition 0.000 claims description 7
- 238000010009 beating Methods 0.000 claims description 7
- 239000012530 fluid Substances 0.000 claims description 7
- 235000015203 fruit juice Nutrition 0.000 claims description 7
- 238000011081 inoculation Methods 0.000 claims description 7
- 230000036541 health Effects 0.000 abstract description 7
- 230000008901 benefit Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract 2
- 238000003825 pressing Methods 0.000 abstract 2
- 108010059820 Polygalacturonase Proteins 0.000 abstract 1
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000020510 functional beverage Nutrition 0.000 description 2
- 230000001976 improved effect Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000000729 antidote Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000003387 muscular Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
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
- 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
Abstract
The invention relates to a red date acetic acid beverage and a preparation method thereof and belongs to the technical field of food production. The preparation method particularly comprises following steps: preparing red date juice, fermenting alcohol, fermenting acetic acid, carrying out filter pressing, sterilizing, blending the beverage, sterilizing and filling: washing and pulping red dates; adding 0.05-0.1% of pectinase; carrying out enzymolysis under the condition of 40-50 DEG C for 1-2 hours; then introducing the juice subjected to the enzymolysis into 5% saccharomycetes; keeping in an alcohol fermentation tank at 30-35 DEG C for fermenting for 5-8 days; inoculating 10% acetic acid bacteria into fermented liquid obtained by alcohol fermentation; fermenting for 10-15 days at 30-35 DEG C; then carrying out the filter pressing on the acetic acid fermented liquid by a pressure filter and removing residues to obtain red date vinegar; sterilizing at 80-90 DEG C for 10 minutes; uniformly blending 12-15% of the red date vinegar, 20-23% of the red date juice, 5-10% of honey, 0.01-0.03% of ethyl maltol and the balance of water; and finally, sterilizing at 100-125 DEG C for 10-30 seconds and filling. A product prepared by the method has the advantages of abundant nutrition, health invigoration and physical fatigue resistance.
Description
Technical field
The present invention relates to a kind of functional beverage, be specifically related to one take red date as raw material, there is jujube-acetic acid beverage of alimentary health-care function and preparation method thereof, belong to food and drink production technical field.
Background technology
Since entering 21 worlds, people's living standard is greatly improved, and nutrition and health care consciousness also strengthens gradually, and few many vinegar of salt diet idea is rooted in the hearts of the people gradually, people are not only satisfied with the color, smell and taste of food, and what more focus on is safety and the nutrition health-care functions of food.
Vinegar, except the tart flavour flavouring as conventional in a kind of daily life, also has hypoglycemic step-down, protects liver kidney-nourishing, eliminates the multiple efficacies such as fatigue, preventing cold, sterilization, and be internationally recognized already.Nowadays, people are no longer satisfied with general effect such as pure seasoning, sterilization etc. to the demand of vinegar, are effects such as pursuing it and eliminate fatigue, cancer-resisting, prevention " three height ", delay senility more.
Red date is to integrate the multi-functional fruit such as edible medicinal, health care; " the tonic king " in fruit; contain than outside the many kinds of substances such as the sugar of high 1 times of general fruit and more protein, fat, iron, phosphorus, calcium; also contain 18 seed amino acids of needed by human, have nourishing stomach and spleen, blood yiqi and antidote poison, protection liver and strengthen the effects such as muscular strength.But China's red date processing industry is still relatively backward, it is directly edible that the consumption major part of jujube belongs to, and roughing is more, and deep process technology is less.
Acetic acid beverage originates from pair Meng Te state of Northeastern United States the earliest, it is a kind of functional beverage that utilizes acetic acid bacteria, lactic acid bacteria, the common fermentation of saccharomycete to form, once just very fast fashionable Europe, the United States, Japan and the Southeast Asia of coming out, the present invention combines the advantage of red date and acetic acid, has very wide market.
Summary of the invention
The object of this invention is to provide a kind of jujube-acetic acid beverage, have advantages of nutritious, build up health, resist physical fatigue.
Another object of the present invention is to provide a kind of preparation method of jujube-acetic acid beverage.
For realizing the object of foregoing invention, the technical scheme that the present invention takes is as follows:
A kind of jujube-acetic acid beverage, is made up of the percentage of following weight portion:
Red date fruit vinegar 12 ~ 15%
Jujube juice 20 ~ 23%
Honey 5 ~ 10%
Ethyl maltol 0.01 ~ 0.03%
Water surplus.
A preparation method for jujube-acetic acid beverage, comprises the steps:
(1) jujube juice preparation: jujube is cleaned to making beating, add 0.05 ~ 0.1% pectase, enzymolysis 1 ~ 2h under 40 ~ 50 ℃ of conditions;
(2) alcoholic fermentation: the fruit juice after enzymolysis is accessed to 5% saccharomycete, in ethanol fermentation tank, keep 30 ~ 35 ℃, ferment 5 ~ 8 days;
(3) acetic fermentation: by the zymotic fluid after alcoholic fermentation, inoculation 10% acetic acid bacteria, at 30 ~ 35 ℃, ferments 10 ~ 15 days;
(4) press filtration, sterilization: acetic acid fermentation liquid, through filter press press filtration, is removed to residue, obtain jujube vinegar, sterilization 10min under 80 ~ 90 ℃ of conditions;
(5) Beverage Service: by red date fruit vinegar 12 ~ 15%, jujube juice 20 ~ 23%, honey 5 ~ 10%, ethyl maltol 0.01 ~ 0.03% and excess water allotment evenly;
(6) sterilization, filling: under 100 ~ 125 ℃ of conditions, sterilization 10 ~ 30s, filling.
The invention has the beneficial effects as follows:
(1) adopt the product that makes of the present invention have advantages of nutritious, build up health, resist physical fatigue.
(2) primary raw material red date used, wide material sources, and inferior jujube can be used as raw material and brews red date vinegar and health date vinegar beverage thereof into through liquid alcoholic fermentation, acetic fermentation, cut the waste, turn waste into wealth, benefit the nation and the people, but also improved utilization rate and the commodity value thereof of jujube, also met consumers in general's health care demand simultaneously.
The specific embodiment
Below by example, the present invention is described in further details, these examples are only used for illustrating the present invention, do not limit the scope of the invention.
Embodiment 1
Jujube-acetic acid beverage, is made up of the percentage of following weight portion:
Red date fruit vinegar 12%
Jujube juice 23%
Honey 10%
Ethyl maltol 0.03%
Water surplus;
The preparation method of jujube-acetic acid beverage, comprises the steps:
(1) jujube juice preparation: jujube is cleaned to making beating, add 0.05% pectase, enzymolysis 2h under 40 ℃ of conditions;
(2) alcoholic fermentation: the fruit juice after enzymolysis is accessed to 5% saccharomycete, in ethanol fermentation tank, keep 30 ℃, ferment 8 days;
(3) acetic fermentation: by the zymotic fluid after alcoholic fermentation, inoculation 10% acetic acid bacteria, at 30 ℃, ferments 10 days;
(4) press filtration, sterilization: acetic acid fermentation liquid, through filter press press filtration, is removed to residue, obtain jujube vinegar, sterilization 10min under 80 ℃ of conditions;
(5) Beverage Service: by red date fruit vinegar 12%, jujube juice 23%, honey 10%, ethyl maltol 0.03% and excess water allotment evenly;
(6) sterilization, filling: under 100 ℃ of conditions, sterilization 30s, filling.
Embodiment 2
Jujube-acetic acid beverage, is made up of the percentage of following weight portion:
Red date fruit vinegar 15%
Jujube juice 20%
Honey 5%
Ethyl maltol 0.01%
Water surplus;
The preparation method of jujube-acetic acid beverage, comprises the steps:
(1) jujube juice preparation: jujube is cleaned to making beating, add 0.1% pectase, enzymolysis 1h under 50 ℃ of conditions;
(2) alcoholic fermentation: the fruit juice after enzymolysis is accessed to 5% saccharomycete, in ethanol fermentation tank, keep 35 ℃, ferment 5 days;
(3) acetic fermentation: by the zymotic fluid after alcoholic fermentation, inoculation 10% acetic acid bacteria, at 35 ℃, ferments 10 days;
(4) press filtration, sterilization: acetic acid fermentation liquid, through filter press press filtration, is removed to residue, obtain jujube vinegar, sterilization 10min under 90 ℃ of conditions;
(5) Beverage Service: by red date fruit vinegar 15%, jujube juice 20%, honey 5%, ethyl maltol 0.01% and excess water allotment evenly;
(6) sterilization, filling: under 125 ℃ of conditions, sterilization 10s, filling.
Embodiment 3
Jujube-acetic acid beverage, is made up of the percentage of following weight portion:
Red date fruit vinegar 13%
Jujube juice 22%
Honey 8%
Ethyl maltol 0.02%
Water surplus;
The preparation method of jujube-acetic acid beverage, comprises the steps:
(1) jujube juice preparation: jujube is cleaned to making beating, add 0.08% pectase, enzymolysis 2h under 45 ℃ of conditions;
(2) alcoholic fermentation: the fruit juice after enzymolysis is accessed to 5% saccharomycete, in ethanol fermentation tank, keep 35 ℃, ferment 6 days.
(3) acetic fermentation: by the zymotic fluid after alcoholic fermentation, inoculation 10% acetic acid bacteria, at 30 ℃, ferments 12 days;
(4) press filtration, sterilization: acetic acid fermentation liquid, through filter press press filtration, is removed to residue, obtain jujube vinegar, sterilization 10min under 85 ℃ of conditions;
(5) Beverage Service: by red date fruit vinegar 13%, jujube juice 22%, honey 8%, ethyl maltol 0.02% and excess water allotment evenly;
(6) sterilization, filling: under 110 ℃ of conditions, sterilization 20s, filling.
Embodiment 4
Jujube-acetic acid beverage, is made up of the percentage of following weight portion:
Red date fruit vinegar 14%
Jujube juice 20%
Honey 5%
Ethyl maltol 0.02%
Water surplus;
The preparation method of jujube-acetic acid beverage, comprises the steps:
(1) jujube juice preparation: jujube is cleaned to making beating, add 0.05% pectase, enzymolysis 2h under 40 ℃ of conditions;
(2) alcoholic fermentation: the fruit juice after enzymolysis is accessed to 5% saccharomycete, in ethanol fermentation tank, keep 30 ℃, ferment 6 days;
(3) acetic fermentation: by the zymotic fluid after alcoholic fermentation, inoculation 10% acetic acid bacteria, at 35 ℃, ferments 13 days;
(4) press filtration, sterilization: acetic acid fermentation liquid, through filter press press filtration, is removed to residue, obtain jujube vinegar, sterilization 10min under 85 ℃ of conditions;
(5) Beverage Service: by red date fruit vinegar 14%, jujube juice 20%, honey 5%, ethyl maltol 0.02% and excess water allotment evenly;
(6) sterilization, filling: under 100 ℃ of conditions, sterilization 25s, filling.
Embodiment 5
Jujube-acetic acid beverage, is made up of the percentage of following weight portion:
Red date fruit vinegar 12%
Jujube juice 20%
Honey 10%
Ethyl maltol 0.03%
Water surplus;
The preparation method of jujube-acetic acid beverage, comprises the steps:
(1) jujube juice preparation: jujube is cleaned to making beating, add 0.1% pectase, enzymolysis 1h under 50 ℃ of conditions;
(2) alcoholic fermentation: the fruit juice after enzymolysis is accessed to 5% saccharomycete, in ethanol fermentation tank, keep 30 ℃, ferment 8 days;
(3) acetic fermentation: by the zymotic fluid after alcoholic fermentation, inoculation 10% acetic acid bacteria, at 35 ℃, ferments 10 days;
(4) press filtration, sterilization: acetic acid fermentation liquid, through filter press press filtration, is removed to residue, obtain jujube vinegar, sterilization 10min under 90 ℃ of conditions;
(5) Beverage Service: by red date fruit vinegar 12%, jujube juice 20%, honey 10%, ethyl maltol 0.03% and excess water allotment evenly;
(6) sterilization, filling: under 125 ℃ of conditions, sterilization 10s, filling.
Claims (4)
1. a jujube-acetic acid beverage, is characterized in that: the percentage by following weight portion forms:
Red date fruit vinegar 12 ~ 15%
Jujube juice 20 ~ 23%
Honey 5 ~ 10%
Ethyl maltol 0.01 ~ 0.03%
Water surplus.
2. for the preparation of a method for jujube-acetic acid beverage claimed in claim 1, it is characterized in that: comprise the steps:
(1) jujube juice preparation: jujube is cleaned to making beating, add 0.05 ~ 0.1% pectase, enzymolysis 1 ~ 2h under 40 ~ 50 ℃ of conditions;
(2) alcoholic fermentation: the fruit juice after enzymolysis is accessed to 5% saccharomycete, in ethanol fermentation tank, keep 30 ~ 35 ℃, ferment 5 ~ 8 days;
(3) acetic fermentation: by the zymotic fluid after alcoholic fermentation, inoculation 10% acetic acid bacteria, ferments 10 ~ 15 days;
(4) press filtration, sterilization: acetic acid fermentation liquid, through filter press press filtration, is removed to residue, obtain jujube vinegar, sterilization 10min under 80 ~ 90 ℃ of conditions;
(5) Beverage Service: by red date fruit vinegar 12 ~ 15%, jujube juice 20 ~ 23%, honey 5 ~ 10%, ethyl maltol 0.01 ~ 0.03% and excess water allotment evenly;
(6) sterilization, filling.
3. the preparation method of a kind of jujube-acetic acid beverage according to claim 2, is characterized in that: the described fermentation of step (3) is at 30 ~ 35 ℃ of temperature bottom fermentations.
4. the preparation method of a kind of jujube-acetic acid beverage according to claim 2, is characterized in that: the described sterilization of step (6) is under 100 ~ 125 ℃ of conditions, sterilization 10 ~ 30s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310447911.4A CN103783597A (en) | 2013-09-27 | 2013-09-27 | Red date acetic acid beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310447911.4A CN103783597A (en) | 2013-09-27 | 2013-09-27 | Red date acetic acid beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103783597A true CN103783597A (en) | 2014-05-14 |
Family
ID=50659983
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310447911.4A Pending CN103783597A (en) | 2013-09-27 | 2013-09-27 | Red date acetic acid beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103783597A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104120074A (en) * | 2014-07-02 | 2014-10-29 | 开平市绿洲食品有限公司 | Natural red date vinegar and manufacturing process thereof |
| CN104774731A (en) * | 2015-04-30 | 2015-07-15 | 合肥不老传奇保健科技有限公司 | Chinese jujube vinegar adopting multi-culture liquid state fermentation process and preparation method thereof |
| CN105105245A (en) * | 2015-09-25 | 2015-12-02 | 郑州绿之源饮品有限公司 | Jujube vinegar drink and production method thereof |
| CN105942099A (en) * | 2016-05-30 | 2016-09-21 | 山西百世生物科技股份有限公司 | Red-date fermented beverage and production method thereof |
| CN106635733A (en) * | 2017-01-05 | 2017-05-10 | 山东齐国盛世酒业酿造有限公司 | Chinese jujube vinegar and preparation method thereof |
| CN106906115A (en) * | 2017-03-24 | 2017-06-30 | 山西天香果庄园有限公司 | A kind of preparation method of red date full juice fermented beverage |
| CN107304401A (en) * | 2016-04-23 | 2017-10-31 | 祁阳县洺弘食品饮料有限公司 | A kind of manufacture craft of jujube vinegar |
| WO2018168725A1 (en) * | 2017-03-17 | 2018-09-20 | アサヒ飲料株式会社 | Container-packaged drink |
| CN108783150A (en) * | 2018-05-22 | 2018-11-13 | 中玺（天津）枣业技术工程中心 | Jujube magma cloudy juice and processing technology |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104120074A (en) * | 2014-07-02 | 2014-10-29 | 开平市绿洲食品有限公司 | Natural red date vinegar and manufacturing process thereof |
| CN104774731A (en) * | 2015-04-30 | 2015-07-15 | 合肥不老传奇保健科技有限公司 | Chinese jujube vinegar adopting multi-culture liquid state fermentation process and preparation method thereof |
| CN105105245A (en) * | 2015-09-25 | 2015-12-02 | 郑州绿之源饮品有限公司 | Jujube vinegar drink and production method thereof |
| CN107304401A (en) * | 2016-04-23 | 2017-10-31 | 祁阳县洺弘食品饮料有限公司 | A kind of manufacture craft of jujube vinegar |
| CN105942099A (en) * | 2016-05-30 | 2016-09-21 | 山西百世生物科技股份有限公司 | Red-date fermented beverage and production method thereof |
| CN106635733A (en) * | 2017-01-05 | 2017-05-10 | 山东齐国盛世酒业酿造有限公司 | Chinese jujube vinegar and preparation method thereof |
| WO2018168725A1 (en) * | 2017-03-17 | 2018-09-20 | アサヒ飲料株式会社 | Container-packaged drink |
| JP2018153123A (en) * | 2017-03-17 | 2018-10-04 | アサヒ飲料株式会社 | Beverage packed in container |
| CN106906115A (en) * | 2017-03-24 | 2017-06-30 | 山西天香果庄园有限公司 | A kind of preparation method of red date full juice fermented beverage |
| CN108783150A (en) * | 2018-05-22 | 2018-11-13 | 中玺（天津）枣业技术工程中心 | Jujube magma cloudy juice and processing technology |
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Application publication date: 20140514 |