CN104304450A - Semen coicis lactic acid bacteria beverage fermentation process - Google Patents
Semen coicis lactic acid bacteria beverage fermentation process Download PDFInfo
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Abstract
The invention discloses a semen coicis lactic acid bacteria beverage fermentation process. The process comprises the following steps: combining raw material semen coicis by utilizing an enzymic method, fermentation engineering and other paths, and preparing to obtain a functional grain lactic acid bacteria fermented drink. According to a single factor experiment, the process parameters in the semen coicis lactic acid bacteria fermentation process are determined, namely the bacteria inoculation amount is determined to be 10 percent, the fermentation temperature is controlled to be 37 DEG C, and the fermentation time is 24 hours. The semen coicis lactic acid bacteria beverage which is not mixed with food additives has the advantages that the quality of the obtained fermented product is optimal after fermentation within 24 hours, and the fermented product is moderate in sour and sweetness, does not have odor, good in appearance quality and fine and smooth in taste and can be used for making lactic acid fermentation beverage products after flavoring.
Description
Technical field
The present invention relates to a kind of zymotechnique of sour milk beverage.
Background technology
The swift and violent impetus develop rapidly with a health at present of China's beverage industry, its developing state other close industries far good domestic, as beer industry, liquid dairy products industry etc.And beverage industry quality and security status of food allow consumers in general relieved compared to other food service industrys at present very much, can say that both is all in food service industry middle and upper reaches level.And present stage, make a general survey of domestic market, common beverage types is various, and its kind number is still in the situation risen, the health more focusing on diet along with people is reasonable, the products such as water, coffee, health drink are more and more by the favor of consumer, and the market share of soda is also brutally carved up by the late comer of these beverages circle.Report display according to State Statistics Bureau issues recently: the market share of drinking water rises to 25.7%, and the market share of juice beverage rises to 22.2%, has all exceeded the market share of soda 21.9%.Tinned drink aspect, Coca-Cola also lags behind certain brand cold tea domestic with the share of 10.3%.Since then, on domestic market, the epoch of soda dominance become the past, and the New Times of beverage market is about to raise the curtain.
Sour milk beverage refers to that raw material is through techniques such as sterilization, saccharification (non-milk product needs), coolings, and inoculating lactic acid bacterium leavening agent, becomes semi-finished product by cultivation and fermentation, adds the beverage product of the allotments such as water, liquid glucose, flavor enhancement, stabilizing agent.The raw materials for production of sour milk beverage are also only confined to milk, soymilk, Juice etc. liquid material so far, the dominant fermentation bacterial classification that lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus Chang Zuowei fermentation use.Product type common on market mostly is yoghurt class drink, also has the product such as Fermented Soybean Milk, peanut yoghourt simultaneously.
Along with the development of technology, the exploitation of new resources, following sour milk beverage development trend main manifestations is several aspect:
(1) diversity of raw material: cereals, greengrocery, marine resources, wild resource and multiple resources are used in combination.
(2) exploitation of functional lactobacillus beverages: containing special composition or strengthen certain active constituent content, exploitation and prevent to cure the disease the health drink of class.
(3) exploitation of novel fermentation agent: can the leavening of definite value, gentleer, the easy to use storage of reaction condition, the other side want process automatically to control, be rich in fragrance, certain more specific nutriment can be synthesized as vitamin etc. in vivo.
Zymotechnique is the committed step making lactacidase fermenting beverage, and the quality of fermentation directly has influence on the local flavor of sour milk beverage, acidity, the important indicators such as mouthfeel.In zymotechnique, the determination of parameters is most important, and the kind of bacterial strain, the inoculum concentration of lactic acid bacteria, fermentation temperature, fermentation time all need to continue to optimize.
Summary of the invention
The object of this invention is to provide a kind of lactic fermentation process, by experiment of single factor, be optimized with the parameters of index to lactic fermentation process of acidity, soluble solid content, viscosity and sensory evaluation.
The object of the invention is to be achieved through the following technical solutions:
A kind of coix seed lactic fermentation process, concrete steps are as follows:
One, raw material coix seed is cleaned, add 4 ~ 6 times of volume clear water and soak 3 ~ 8 hours, cure after draining away the water, until coix seed surface is to golden yellow, pulverize after producing obvious cereal fragrance, cross 60 ~ 100 mesh sieves.Coix seed after pulverizing adds 4 ~ 6 times of volume clear water and dissolves, and is warming up to 80 ~ 100 DEG C of insulations and cools stand-by after 1 ~ 2 hour.
Two, in coix seed solution, add AMS and carry out saccharification process, controlling ratio at the bottom of enzyme (AMS: Job's tears is starched) is 8 ~ 12u/g, and reaction temperature is 55 ~ 65 DEG C, reaction time 30 ~ 60min; Or in coix seed solution, add carbohydrase carry out saccharification process, controlling ratio at the bottom of enzyme is 200 ~ 600u/g, and reaction temperature is 55 ~ 65 DEG C, reaction time 30 ~ 60min.
Three, MRS fluid nutrient medium is prepared, lactobacillus paraceasi (Lactobacillus paracasei supsp.Paracasei) is contained in the culture medium test tube of 5ml MRS sterilizing with access under the inoculum concentration aseptic condition of 2 ~ 10%, after cultivating 22 ~ 26h in 34 ~ 40 DEG C, this is for once to activate, get the bacterial strain after once activation again with in the inoculum concentration access 5ml MRS culture medium of 2 ~ 10%, cultivate 22 ~ 26h in 34 ~ 40 DEG C, this is re-activation.The strain tube in activation two generation is preserved in 4 DEG C of refrigerators for subsequent use.
Four, get the obtained coix seed liquid 100ml of step 2 in test tube, be warming up to 80 ~ 100 DEG C of insulations and cool stand-by after 1 ~ 2 hour.
Five, by the bacterial strain in activation two generation by 2 ~ 10% inoculum concentration be inoculated in the coix seed liquid of step 4, in 34 ~ 40 DEG C fermentation 3 ~ 24h.
Raw material coix seed utilizes the approach such as enzyme process, Fermentation Engineering to combine preparation and the one functional cereal lactobacillus-fermented drink that obtains by the present invention, have the following advantages when allocating without food additives: first determine that the tunning quality that fermentation obtained after 24 hours is the best, this tunning is sour-sweet moderate, free from extraneous odour, outward appearance product are mutually better, mouthfeel is comparatively fine and smooth, makes lactic acid fermentation beverage product after can be used as seasoning.
Accompanying drawing explanation
Fig. 1 is the calibration curve of total reducing sugar amount;
Fig. 2 is the change curve of pH in sweat;
Fig. 3 is the change curve of total reducing sugar amount in sweat;
Fig. 4 is the change curve of total acid content in sweat.
Detailed description of the invention
Below in conjunction with accompanying drawing, technical scheme of the present invention is further described; but be not limited thereto; everyly technical solution of the present invention modified or equivalent to replace, and not departing from the spirit and scope of technical solution of the present invention, all should be encompassed in protection scope of the present invention.
The invention provides a kind of lactic fermentation process, by experiment of single factor, be optimized parameters with the index of acidity, soluble solid content, viscosity and sensory evaluation, particular content is as follows:
One, experiment material and equipment
1, experiment material
Lactobacillus paraceasi Lactobacillus paracasei supsp.paracasei, powdered beef (is analyzed pure, the extensive and profound in meaning star Co., Ltd in Beijing), peptone (is analyzed pure, the extensive and profound in meaning star Co., Ltd in Beijing), DisodiumHydrogen Citrate (is analyzed pure, Ke Miou chemical reagent development centre, Tianjin), magnesium sulfate (is analyzed pure, Tianjin Bo Di Chemical Co., Ltd.), anhydrous sodium acetate (is analyzed pure, Tianjin Bo Di Chemical Co., Ltd.), yeast leaching powder, glucose (is analyzed pure, Tianjin Zhi Yuan chemical reagent Co., Ltd), sulfuric acid (is analyzed pure suddenly, Tianjin Feng Ban chemical reagent Co., Ltd), K
2hSO
4(analyzing pure, Beijing Yili Fine Chemicals Co., Ltd.) etc.
2, experiment equipment
Super-clean bench SV-CJ-ID type (Purifying Equipment Co., Ltd., Suzhou), autoclave (upper marine peace medical apparatus and instruments factory), Sartorius pH acidometer (AG PB-10, Beijing Sai Duolisi instrument system Co., Ltd), electro-heating standing-temperature cultivator DHP-9272 type (the permanent Science and Technology Ltd. in Shanghai one), viscosimeter (Brookfield DV-EVISCOMETER), centrifuge TGL-16G (Anting Scientific Instrument Factory, Shanghai), refractometer, liquid-transfering gun etc.
Two, test method
1, the activation rejuvenation of lactic acid bacteria and purifying
Preparation MRS fluid nutrient medium, lactobacillus paraceasi (Lactobacillus paracasei supsp.Paracasei) is contained in the culture medium test tube of 5ml MRS sterilizing with access under the inoculum concentration aseptic condition of 2%, after cultivating 24h in 37 DEG C, this is for once to activate, get the bacterial strain after once activation again with in the inoculum concentration access 5ml MRS culture medium of 2%, cultivate 24h in 37 DEG C, this is re-activation.The strain tube in activation two generation is preserved in 4 DEG C of refrigerators for subsequent use.
MRS culture medium prescription: peptone 10.0g, powdered beef 7.5g, YE 5.0g, K
2hPO
42.0g, dibasic ammonium citrate 2.0g, sodium acetate 5.0g, glucose 10.0g, Tween 80 1ml, MgSO
47H
2o 0.58g, MnSO
44H
2o 0.25g, 15.0g agar, distilled water 1.0L, pH 6.2 ~ 6.4,121 DEG C, 20min sterilizing.
2, the fermentation of lactic acid bacteria
Raw material coix seed is cleaned, adds 5 times of volume clear water and soak 4 hours, cure after draining away the water, until coix seed surface is to golden yellow, pulverize after producing obvious cereal fragrance, cross 80 mesh sieves.Coix seed after pulverizing adds 5 times of volume clear water and dissolves, and is warming up to 90 DEG C of insulations and cools stand-by after 1 hour.In coix seed solution, add AMS or carbohydrase carries out saccharification process, than being 10u/g at the bottom of the enzyme of wherein AMS Mashing process, reaction temperature is 65 DEG C, reaction time 60min, than being 400u/g at the bottom of the enzyme of carbohydrase Mashing process, reaction temperature is 65 DEG C, reaction time 60min.Get obtained coix seed liquid 100ml in test tube, be warming up to 90 degrees Celsius of insulations and cool stand-by after 1 hour.Above-mentioned bacterial classification is undertaken being inoculated in coix seed liquid by 6% (volume ratio), in 37 DEG C of fermentation 9h, measures the pH value of coix seed liquid, total sugar content after centrifugal sterilization, and subjective appreciation is carried out to it.
3, experiment of single factor
To the inoculum concentration (2% in coix seed liquid sweat, 6%, 10%), fermentation temperature (34 DEG C, 37 DEG C, 40 DEG C) and fermentation time (in 24h, every 3h once measures), analyze and research these three kinds of factors to the impact of coix seed lactacidase fermenting beverage according to its viscosity, pH value, total sugar content, rate of producing acid, subjective appreciation, thus determines best zymotechnique.
(1) inoculum concentration factor: carry out inoculating lactic acid bacterium by the inoculum concentration of 2%, 6%, 10% to each test tube respectively, solid-state fermentation temperature is 37 DEG C, fermentation 9h, measures fermentation broth viscosity, pH value, total sugar content, product acid, and carries out subjective appreciation.
(2) fermentation temperature factor: test the inoculum concentration inoculating lactic acid bacterium determined according to upper, ferment 9h respectively in 34 DEG C, 37 DEG C, 40 DEG C incubators, measures fermentation broth viscosity, pH value, total sugar content, product acid, and carry out subjective appreciation.
(3) fermentation time factor: test the fermentation inoculum concentration inoculating lactic acid bacterium determined according to upper two, temperature bottom fermentation after optimization, take out a test tube every 3h and carry out mensuration fermentation broth viscosity, pH value, total sugar content, product acid, and carry out subjective appreciation.
4, total sugar content measures
(1) making of calibration curve
Accurately take dextran standards (or glucose) 20mg in 500ml volumetric flask, add water to scale, draw 0.4,0.8,1.2,1.6,1.8,2.0 respectively respectively to mend to 2.0ml with distilled water, then add 6% (mass concentration) phenol 1.0ml and concentrated sulfuric acid 5.0ml, shake up cooling, room temperature is placed after 20 minutes in 490nm densitometric, same color operation is pressed for blank with 2.0ml water, abscissa is polysaccharide micrograms, and ordinate is OD value, obtains calibration curve.As shown in Figure 1, linear equation is y=5.6263x-0.0070, wherein R to obtained mark song
2=0.9992.
(2) sample determination
Testing sample is diluted 200 times, get 0.5mL as in test tube, adding distil water is mended to 2mL, then 6% phenol 1.0ml and concentrated sulfuric acid 5.0ml is added, shake up cooling, room temperature is placed in 490nm densitometric after 20 minutes, presses same color operation for blank with 2.0ml water, analyzer OD value, brings calibration curve into and obtains total sugar content.Experiment do 2 groups parallel.
5, total acid content measures
NaOH neutralization titration is adopted to measure zymotic fluid total acid content.
6, subjective appreciation
Please 10 professionals test as this comment the person of testing to carry out subjective appreciation to beverage to carry out Comprehensive Assessment according to the structural state, Precipitation situation, mouthfeel, local flavor etc. of product.Fermentation liquor sterilizing is dispensed into cuvette, ensures cleanliness factor and the security of whole process.Sample is given these 10 at random and is commented the person of testing, allow its be beverage each index marking, be averaged the score being divided into subjective appreciation.Subjective appreciation standards of grading are in table 1.
Table 1 subjective appreciation normative reference
| Project and proportion | Standards of grading | Mark |
| Structural state | Homogeneous, bubble-free | 27-30 |
| 30 points | Homogeneous, there is a small amount of bubble | 24-26 |
| ? | Color and luster is uneven, has bubble | 18-23 |
| ? | There is floccule, darker in color | ＜18 |
| Precipitation | Without Precipitation | 18-20 |
| 20 points | Microprecipitation is separated out | 14-17 |
| ? | Precipitation is too much, has layering | 12-13 |
| ? | Muddy layering | ＜12 |
| Mouthfeel | Clean taste, mild acidity | 27-30 |
| 30 points | Tart flavour is slightly heavy or not enough, and mouthfeel is better | 24-26 |
| ? | Tart flavour is excessively light, without the distinctive local flavor of sour milk beverage | 18-23 |
| ? | Without tart flavour, coarse mouthfeel | ＜18 |
| Local flavor | There is the peculiar cereal fragrance of coix seed | 27-30 |
| 30 points | There is light fragrance without bad smell | 24-26 |
| ? | British plain spirits free from extraneous odour | 18-23 |
| ? | There is unpleasant peculiar smell | ＜18 |
Three, results and analysis
1, inoculum concentration factor
Inoculum concentration factor: carry out inoculating lactic acid bacterium by the inoculum concentration of 2%, 6%, 10% to each test tube respectively, solid-state fermentation temperature is 37 DEG C, fermentation 9h, its result is as shown in table 2:
Table 2 different vaccination amount fermentation results indices
| Inoculum concentration (%) | 2 | 6 | 10 |
| pH | 6.43 | 6.22 | 6..09 |
| Total reducing sugar amount (g/l) | 80.19 | 77.05 | 77.0 |
| Total acid content (g/l) | 1.56 | 1.80 | 1.95 |
| Structural state | 25 | 26 | 26 |
| Precipitation | 15 | 18 | 18 |
| Mouthfeel | 18 | 25 | 25 |
| Local flavor | 11 | 10 | 10 |
| Sense organ total score | 69 | 79 | 79 |
Find out along with inoculum concentration strengthens according to These parameters, produce acid amount also in increase, total reducing sugar amount content also constantly declines, and structural state, Precipitation, mouthfeel various aspects have lifting.Thus determine that its inoculum concentration optimum results is 10%.
2, fermentation temperature factor
Fermentation temperature factor: test inoculum concentration i.e. 10% inoculating lactic acid bacterium determined according to upper one, respectively at 34 DEG C, 37 DEG C, ferment in 40 DEG C of incubators 9h, and its result is as shown in table 3:
Table 3 different fermentations temperature fermentation result indices
| Temperature (DEG C) | 34 | 37 | 40 |
| pH | 6.41 | 6.09 | 6.02 |
| Total reducing sugar amount (g/l) | 82.1 | 77.0 | 76.8 |
| Total acid content (g/l) | 1.50 | 1.95 | 1.86 |
| Structural state | 15 | 26 | 28 |
| Precipitation | 15 | 18 | 18 |
| Mouthfeel | 23 | 25 | 22 |
| Local flavor | 13 | 10 | 8 |
| Sense organ total score | 66 | 79 | 76 |
Finding out according to These parameters is all much better than 34 DEG C of fermentations at the indices of coix seed sour milk beverage of 37 DEG C, 40 DEG C fermentations, and 40 DEG C close with 37 DEG C of majority parameters, mouthfeel but has certain decline on the contrary, and for mouthfeel, and the cost consideration after finished product selects 37 DEG C to ferment.
3, fermentation time factor
According to 10% inoculating lactic acid bacterium, at 37 DEG C of bottom fermentations, take out a test tube every 3h and carry out mensuration fermentation broth viscosity, pH value, total sugar content, product acid, and carry out subjective appreciation.Its result is as shown in table 4, simultaneously in order to visual representation is along with the change of every index in the carrying out of fermentation, produces Fig. 2-4 and carries out interpretation of result.
Table 4 different fermentations time fermentation results indices
| Fermentation time (h) | 3 | 6 | 9 | 12 |
| pH | 6.45 | 6.25 | 6.09 | 5.70 |
| Total reducing sugar amount (g/l) | 93.2 | 82.5 | 77.0 | 72.9 |
| Total acid content (g/l) | 0.65 | 0.98 | 1.95 | 2.43 |
| Structural state | 18 | 23 | 26 | 26 |
| Precipitation | 15 | 16 | 18 | 18 |
| Mouthfeel | 23 | 22 | 25 | 23 |
| Local flavor | 14 | 12 | 10 | 10 |
| Sense organ total score | 66 | 73 | 79 | 67 |
| Fermentation time (h) | 15 | 18 | 21 | 24 |
| pH | 5.217 | 4.81 | 4..62 | 4.51 |
| Total reducing sugar amount (g/l) | 69.6 | 67.3 | 65.8 | 64.1 |
| Total acid content (g/l) | 3.76 | 4.27 | 4.39 | 4.46 |
| Structural state | 26 | 27 | 27 | 27 |
| Precipitation | 17 | 18 | 18 | 18 |
| Mouthfeel | 23 | 26 | 26 | 27 |
| Local flavor | 13 | 12 | 15 | 16 |
| Sense organ total score | 79 | 83. | 86 | 88 |
Can find out according to Fig. 2-4: along with the propelling of fermentation time, the pH value of coix seed lactacidase fermenting beverage constantly reduces, and is reduced to 4.51 by initial 6.5; Total acid content constantly increases, and the fermentation increase through 24h reaches 4.46g/l; Total reducing sugar amount constantly reduces, and is reduced to 64.1g/l after 24 hours fermentation.
Through above-mentioned pH value, total acidity, the total indices such as pol, subjective appreciation analysis, the 24h that can ferment is the most reasonable, and coix seed lactacidase fermenting beverage mild acidity now, outward appearance product phase, taste flavor are better.
Four, brief summary
Determine technological parameter in coix seed lactic acid bacteria fermentation process by experiment of single factor: connect bacterium amount and be defined as 10%, fermentation temperature should control at 37 DEG C, and fermentation time is 24h.
Claims (7)
1. coix seed sour milk beverage zymotechnique, is characterized in that described method step is as follows:
One, raw material coix seed is cleaned, add 4 ~ 6 times of volume clear water and soak 3 ~ 8 hours, cure after draining away the water, until coix seed surface is to golden yellow, pulverize after producing obvious cereal fragrance, cross 60 ~ 100 mesh sieves; Coix seed after pulverizing adds 4 ~ 6 times of volume clear water and dissolves, and is warming up to 80 ~ 100 DEG C of insulations and cools stand-by after 1 ~ 2 hour;
Two, in coix seed solution, AMS is added or carbohydrase carries out saccharification process;
Three, MRS fluid nutrient medium is prepared, lactobacillus paraceasi is contained in the culture medium test tube of 5ml MRS sterilizing with access under the inoculum concentration aseptic condition of 2 ~ 10%, 22 ~ 26h is cultivated in 34 ~ 40 DEG C, get the bacterial strain after once activation again with in the inoculum concentration access 5mlMRS culture medium of 2 ~ 10%, cultivate 22 ~ 26h in 34 ~ 40 DEG C, the strain tube in activation two generation is preserved in 4 DEG C of refrigerators for subsequent use;
Four, get the obtained coix seed liquid 100ml of step 2 in test tube, be warming up to 80 ~ 100 DEG C of insulations and cool stand-by after 1 ~ 2 hour;
Five, bacterial strain step 3 being activated for two generations is inoculated in the coix seed liquid of step 4 by the inoculum concentration of 2 ~ 10%, in 34 ~ 40 DEG C of fermentation 3 ~ 24h.
2. coix seed sour milk beverage zymotechnique according to claim 1, is characterized in that in described step 2, and when adding AMS and carrying out saccharification process, controlling ratio at the bottom of enzyme is 8 ~ 12u/g, and reaction temperature is 55 ~ 65 DEG C, reaction time 30 ~ 60min.
3. coix seed sour milk beverage zymotechnique according to claim 1, is characterized in that reaction temperature is 65 DEG C, reaction time 60min than being 10u/g at the bottom of described enzyme.
4. coix seed sour milk beverage according to claim 1 sends out enzymatic process, it is characterized in that in described step 2, carries out saccharification process when adding carbohydrase, and controlling ratio at the bottom of enzyme is 200 ~ 600u/g, and reaction temperature is 55 ~ 65 DEG C, reaction time 30 ~ 60min.
5. coix seed sour milk beverage zymotechnique according to claim 1, is characterized in that reaction temperature is 65 DEG C, reaction time 60min than being 400u/g at the bottom of described enzyme.
6. coix seed sour milk beverage zymotechnique according to claim 1, is characterized in that in described step 3, MRS culture medium prescription: peptone 10.0g, powdered beef 7.5g, YE 5.0g, K
2hPO
42.0g, dibasic ammonium citrate 2.0g, sodium acetate 5.0g, glucose 10.0g, Tween 80 1ml, MgSO
47H
2o 0.58g, MnSO
44H
2o 0.25g, 15.0g agar, distilled water 1.0L, pH 6.2 ~ 6.4,121 DEG C, 20min sterilizing.
7. coix seed sour milk beverage zymotechnique according to claim 1, connecing bacterium amount described in it is characterized in that is 10%, and fermentation temperature controls at 37 DEG C, and fermentation time is 24h.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105341165A (en) * | 2015-11-12 | 2016-02-24 | 安徽中粮生化格拉特乳酸有限公司 | Red bean lactic acid bacteria beverage fermentation process |
| CN108041173A (en) * | 2018-01-02 | 2018-05-18 | 贵州大学 | A kind of pure Semen Coicis acidified milk |
| CN113662067A (en) * | 2021-08-27 | 2021-11-19 | 百色学院 | Preparation method of medicinal and edible fermented herbal tea suitable for drinking after sports and product thereof |
| CN114680256A (en) * | 2022-02-17 | 2022-07-01 | 华南农业大学 | Dampness-eliminating fermented beverage and preparation method thereof |
| CN115176952A (en) * | 2022-07-15 | 2022-10-14 | 贵州大学 | Preparation method of agrocybe cylindracea fermented radix puerariae and coix seed beverage |
| CN115644332A (en) * | 2022-07-15 | 2023-01-31 | 贵州大学 | Rosa roxburghii and coix seed composite beverage and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341165A (en) * | 2015-11-12 | 2016-02-24 | 安徽中粮生化格拉特乳酸有限公司 | Red bean lactic acid bacteria beverage fermentation process |
| CN108041173A (en) * | 2018-01-02 | 2018-05-18 | 贵州大学 | A kind of pure Semen Coicis acidified milk |
| CN113662067A (en) * | 2021-08-27 | 2021-11-19 | 百色学院 | Preparation method of medicinal and edible fermented herbal tea suitable for drinking after sports and product thereof |
| CN114680256A (en) * | 2022-02-17 | 2022-07-01 | 华南农业大学 | Dampness-eliminating fermented beverage and preparation method thereof |
| CN115176952A (en) * | 2022-07-15 | 2022-10-14 | 贵州大学 | Preparation method of agrocybe cylindracea fermented radix puerariae and coix seed beverage |
| CN115644332A (en) * | 2022-07-15 | 2023-01-31 | 贵州大学 | Rosa roxburghii and coix seed composite beverage and preparation method thereof |
| CN115644332B (en) * | 2022-07-15 | 2023-11-14 | 贵州大学 | Rosa roxburghii and coix seed composite beverage and preparation method thereof |
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Application publication date: 20150128 |