CN104365858B - A kind of preparation method of fermented type ginkgo peanut milk drink - Google Patents
A kind of preparation method of fermented type ginkgo peanut milk drink Download PDFInfo
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Abstract
The invention discloses a kind of preparation method of fermented type ginkgo peanut milk drink, belong to food biotechnology and functional food manufacture field.The milk beverage is with (the Enterococcus faecalis of 2010 JR of lactic acid bacteria strains enterococcus faecalis 01, deposit number CGMCC No.7738) it is used as fermentation strain, formed by base stock fermentation of skimmed milk power, ginkgo and peanut, concrete technology flow process includes：Emulsion preparation, sterilization, inoculation, fermentation, after-ripening, the preparation of ginkgo peanut filtrate, allotment, homogeneous, sterilization, filling, sterilization, cooling.The present invention has triple advantages of cow's milk nutrition, ginkgo peanut functional component and probiotics health care, delicate mouthfeel, excellent flavor, energy storage-stable at least 20 days under the conditions of 25 DEG C concurrently；A kind of fermentation strain is only needed, fermentation time is short, simple production process, is adapted to industrialized production, meets the needs of consumer is to functional beverage.
Description
Technical field
The present invention relates to a kind of preparation method of yogurt drink, and in particular to a kind of fermented type ginkgo peanut milk drink
Preparation method, belong to food biotechnology and functional food manufacture field.
Background technology
Cow's milk contains nutriment necessary to a large amount of human bodies.A variety of processed finished products can be obtained by raw material of cow's milk, its
Middle fermentation type yogurt beverage is using fresh milk as beverage, undergoes microbial fermentation and then appropriate modulation forms again, have nutritional ingredient
The characteristics of high, raciness, be advantageous to maintain the flat of normal flora in human body intestinal canal for the lactic acid bacteria of fermentation and its metabolite
Weigh and stably, suppress harmful intestinal tract bacteria and produce, promote digestive function, prevent diarrhoea and constipation, strengthening body resistance.In recent years
Yogurt drink is extensively welcome by consumer, such as Wahaha nutrition cable release, Mongolia Ox's yaourt, the wonderful love of small foreigner, the excellent acid of Erie
Breast etc..
The main flow of world today's processed food development is nutritionally balanced prod.Utilize modern nutrition, medicine and Traditional Chinese Medicine
Pharmacology opinion, the active ingredient of China's integration of drinking and medicinal herbs cereal, fruit or Chinese herbal medicine etc. is extracted, and rationally matched somebody with somebody
5, exploitation has the New Dairy Products of nutrition and functional characteristic concurrently, is the characteristic in China.Should by probiotics such as lactic acid bacteria, saccharomycete
For in the fermentation of beverage, the leben for the profitable probliotics being made into, both having saved the original nutritive value of breast, again
Beneficial effect with probiotics fermention product, excellent flavor, has the unique taste, and has significant nutrition health-care functions to human body.
Ginkgo, Ginkgoaceae ginkgo platymiscium Ginkgo biloba Linn, also known as Gong Sunshu, maidenhair tree or dita, it is
The distinctive woods source plant in China, there is the title of " living fossil ", and resource owning amount accounts for more than the 70% of world's total amount.Ginkgo nut nutrition is rich
Richness, have natural health effect, long-term consumption can anti-aging, prolong life.Ginkgo nut contains various nutrient elements, except shallow lake
Outside powder, protein, fat, carbohydrate, also contain the micro member such as vitamin C, riboflavin, carrotene, calcium, phosphorus, iron, potassium, magnesium
Element, and the composition such as ginkgoic acid, bilobol, five carbon polysaccharide, fat sterol.With antifatigue, antibacterial, antitussive and antiasthmatic, anti-aging
Acted on cancer cell diffusion etc. is suppressed, be one of best nutritional product of the elderly.Food containing gingko almond can also be used to treat some illnesss,
Such as gynaecological disease, tracheitis, pulmonary tuberculosis, hypertension.
Peanut, also known as peanut, peanut etc., contain protein, fat, carbohydrate, vitamin A, vitamin B6, vitamin
E, vitamin K, and the nutritional ingredient such as mineral calcium, phosphorus, iron, amino acid and unrighted acid containing 8 kinds of needed by human body,
Containing materials such as lecithin, choline, carrotene, crude fibres, have and promote growing, promoting cell development for human body, improve
Intelligence, moisten the lung and relieve the cough, blood coagulation stop, prevent coronary heart disease, grow blood promoting lactation trophism.In the content of the fatty Linoleic acid of peanut
It is very abundant, and linoleic acid is a kind of human body essential fatty acid main.Methionine, the bad ammonia contained in peanut protein
The A wide selection of colours and designs of these sour essential amino acids, its digestibility can be up to 90%.Also containing abundant lecithin in peanut
The materials such as fat, choline, there is anti-aging, enhancing memory, skin care.And the anti-nutrition contained in peanut because
Son is less than soybean, is a kind of breast of great exploitation potential by ideal substitute of the people as the animal milk such as following cow's milk
Protein base of the sugar intolerant to disease consumer.
Publication number CN 103098872A Chinese patent document discloses one and cultivated peanut almond milk acid on May 15th, 2013
The preparation method of bacteria beverage, the main component of the beverage is peanut and almond；Publication number CN 103098868A Chinese patent text
Part discloses a kind of preparation method of peanut and red date sour milk beverage on May 15th, 2013, and the main component of the beverage is peanut
And jujube；Publication number CN103798366A Chinese patent document discloses a kind of peanut and walnut common fermentation on May 21st, 2014
The preparation method of type active lactic acid bacteria drink, the beverage is using walnut, peanut as raw material.Disclosed in above-mentioned three parts of patent application documents
The sour milk beverage containing peanut, equal inoculated plant lactobacillus and Pediococcus acidilactici fermentation be made, the fermentation time of lactic acid bacteria is equal
It is longer, it is most short to be also required to 16~18h.In addition, there is the processing technology that document mentions ginkgo peanut composite health care beverage, by peanut
Ginkgo breast compounding after breast, amylase and alkali protease enzymolysis, which is made, (bright ring, waits ginkgo peanut composite beverage process conditions
Research《Food industry》, the 2011, the 9th phase, 18-20；Sun Yuee, wait the development of ginkgo peanut emulsions《Food industry science and technology》,
2011, the 9th phase, 156-159).But the fermented type containing probiotics also not using ginkgo and peanut as raw material in the market
Milk beverage.
The content of the invention
It is an object of the invention to provide a kind of preparation method of fermented type ginkgo peanut milk drink, with reference to the fermentation of lactic acid bacteria
Advantage, to obtain a kind of fermented type work(for meeting people's demand for having ginkgo, peanut and the triple advantages of lactic acid bacteria fermented food concurrently
Can health drink.
To achieve the above object, the present invention adopts the following technical scheme that：
From lactic acid bacteria strains enterococcus faecalis 2010-JR-01 (Enterococcus faecalis, Chinese microorganism strain
Preservation administration committee common micro-organisms center registration storage numbering：Depositary institution address is：BeiChen West Road, Chaoyang District, BeiJing City 1
Number institute 3, Institute of Microorganism, Academia Sinica, CGMCC No.7738, encode entry time：On June 13rd, 2013) conduct
Fermentation strain, using skimmed milk power, ginkgo, peanut as base stock, the auxiliary material such as addition sucrose, stabilizer, emulsifying agent, organic acid,
Prepare, sterilize by emulsion, being inoculated with, fermenting, after-ripening, the preparation of ginkgo peanut filtrate, allotment, homogeneous, sterilization, it is filling, sterilization,
The processing steps such as cooling, obtain fermented type ginkgo peanut milk drink.Specific preparation method is carried out as follows：
(1) prepared by emulsion：By skimmed milk power and softened water in mass ratio 1:7~1:9 are mixed and made into skimmed milk, in skimmed milk
Mixed emulsion is made in the middle sucrose for adding skimmed milk weight 4~8%, heating for dissolving；
(2) sterilize：Instantaneous sterilization, 30~40 DEG C of inlet temperature, sterilization temperature 130~136 are carried out using tubular type sterilizer
DEG C, 2~5s of sterilizing time, 82~95 DEG C of outlet temperature, then rapid cooling；
(3) it is inoculated with：One lactic acid bacteria strains is inoculated on MRS culture mediums and activated 1~2 time, is inoculated in mixed emulsion,
Lactic acid bacteria culturers inoculum concentration accounts for the 2~6% of mixed emulsion cumulative volume, and bacterial concentration is 1.4 × 108~2.0 × 108Individual/mL；
(4) ferment：Mixed emulsion after inoculation ferments under 40~44 DEG C of constant temperatures, when pH value reaches 4.5~4.6
When, stop fermentation；
(5) after-ripening：By 12h after-ripening after fermentation, fermentation emulsion is prepared into；
(6) preparation of ginkgo peanut filtrate：By after ginkgo and peanut difference boiling 30~40min with mass ratio 1:1 mixing,
Again with softened water in mass ratio 1:4 mashing, the screen filtration of 100 mesh of slurries after mashing, are prepared into ginkgo peanut filtrate；
(7) allocate：Take respectively 25~35% ginkgo peanut filtrates, 45~55% fermentation emulsions, 2~4% sucrose, 0.30~
0.40% stabilizer, 0.12~0.16% emulsifying agent and 0.04~0.15% organic acid, add 15.43~17.43% softened waters
Allocated；
(8) homogeneous：Second homogenate is carried out to the feed liquid after allotment, first time homogenization pressure is 8~12Mpa, temperature control
At 53~55 DEG C；Second of pressure is 22~26Mpa, and temperature control is at 58~60 DEG C；
(9) sterilize：Using pasteurize, temperature is 85 DEG C, time 15min；
(10) it is filling：Feed liquid after sterilization carries out filling while hot；
(11) sterilize：Pasteurize after filling, temperature are 85 DEG C, time 15min；
(12) cool down：Immediately less than 30 DEG C are cooled to cold water；
(13) examine and pack.
Preferably, the mass ratio of the skimmed milk power and softened water is 1:8.
Preferably, sucrose addition is 5% in the step 1.
Preferably, lactic acid bacteria culturers inoculum concentration accounts for the 4% of mixed emulsion cumulative volume in the step 3.
Preferably, fermentation temperature is 42 DEG C in the step 4.
Preferably, ginkgo peanut accession of the filtrate is 30% in the step 7, and fermentation emulsion addition is 50%, sucrose
Addition is 3%, and stabilizer addition is 0.40%, and emulsifying agent addition is 0.13%, and organic acid addition is 0.04%.
Preferably, stabilizer is CMC (sodium carboxymethylcellulose) in the step 7, and emulsifying agent is monoglyceride, and organic acid is
Citric acid.
Technical scheme has the advantages that：
1st, milk beverage of traditional fermented type containing peanut is mostly using lactobacillus bulgaricus, streptococcus thermophilus, plant breast
One or more in bacillus, Pediococcus acidilactici, Bifidobacterium, Lactobacillus casei and Lactobacillus rhamnosus are as leavening, hair
The ferment time is most short to be also required to 16~18h mostly in 36~72h；Ginkgo peanut milk drink of the present invention during the fermentation, only with
A kind of fermentation strain 2010-JR-01 (Enterococcus faecalis), fermentation time only needs 6~10h, not only saves bacterium
Kind, and fermentation time is substantially reduced, production cost can be reduced, improves production efficiency, obtains bigger economic interests；
2nd, fermented type ginkgo peanut milk drink of the present invention has cow's milk nutrition, ginkgo peanut functional component and probiotics health care concurrently
Triple advantages, delicate mouthfeel, excellent flavor can storage-stable at least 20 days under the conditions of 25 DEG C；
3rd, simple production process, it is adapted to industrialized production, meets the needs of consumer is to functional health beverage.
Brief description of the drawings
Fig. 1 is the process chart of the present invention；
Fig. 2 is influence figure of the different fermentations time to acidified milk quality.
Embodiment
The present invention is described in further detail with specific embodiment below in conjunction with the accompanying drawings.
First, material is prepared
1st, fermentation strain
Applicant separates in pickled vegetable liquid sample from family by experiment extensively, filters out a strains of lactic acid bacteria bacterial strain, be excrement intestines
Coccus 2010-JR-01 (Enterococcusfaecalis), deposit number：CGMCCNo.7738.2nd, MRS culture mediums
Formula：Peptone 10.0g, dipotassium hydrogen phosphate 0.4g, yeast extract 5.0g, beef leaching thing 10.0g, glucose
20.0g, sodium acetate 5.0g, lemon acid diamine 2.0g, Tween-80 1.0g, magnesium sulfate 0.58g, manganese sulfate 0.29g, calcium carbonate
20.0g, agar 15.0g.Above-mentioned each component is taken, is dissolved by heating in 1L softened waters, 121 DEG C of autoclavings 30 minutes, room temperature is cold
It is standby, for screening and preservation strain.
2nd, preparation method
By taking 100g ginkgo peanut milk drinks as an example, preparation process is as shown in Figure 1.
Embodiment 1
Skimmed milk power and softened water in mass ratio 1:7 are mixed and made into skimmed milk, add 4g sucrose, and mixing is made in heating for dissolving
Emulsion；Instantaneous sterilization, 30 DEG C of inlet temperature, 130 DEG C, sterilizing time 5s of sterilization temperature, outlet are carried out using tubular type sterilizer
82 DEG C of temperature；One lactic acid bacteria strains is inoculated on culture medium containing MRS and activated 1~2 time, is inoculated in mixed emulsion, is inoculated with
2mL bacterium solutions, bacterial concentration are 2.0 × 108Individual/mL；Mixed emulsion ferments under 44 DEG C of constant temperatures by 6h, measures fermentation
Newborn pH value is 4.50, then the after-ripening by 12h；Ginkgo and peanut are distinguished into boiling 20min, then by ginkgo and peanut with quality
Than 1:1 mixing, then with softened water in mass ratio 1:4 mashing, the screen filtration of 100 mesh of slurries；25g ginkgo peanut filtrates are taken,
55g fermentation emulsions, 2g sucrose, 0.3gCMC, 0.12g monoglycerides, 0.15g citric acids, 17.43mL softened waters are allocated；Carry out
Second homogenate, first time homogenization pressure are 8Mpa, and temperature control is at 54 DEG C；Second of pressure is 22Mpa, and temperature control is 59
℃；Using pasteurize, temperature is 85 DEG C, time 15min；Feed liquid after sterilization carries out filling, 85 DEG C of pasteurizes while hot
15min, less than 30 DEG C are cooled to cold water immediately, 5 days are incubated after wiping bottle, it is qualified to examine, you can is packaged as finished product.
Embodiment 2
Skimmed milk power and softened water in mass ratio 1:8 are mixed and made into skimmed milk, add 5g sucrose, and mixing is made in heating for dissolving
Emulsion；Instantaneous sterilization, 40 DEG C of inlet temperature, 135 DEG C, sterilizing time 3s of sterilization temperature, outlet are carried out using tubular type sterilizer
85 DEG C of temperature；One lactic acid bacteria strains is inoculated on culture medium containing MRS and activated 1~2 time, is inoculated in mixed emulsion, is inoculated with
6mL bacterium solutions, bacterial concentration are 1.8 × 108Individual/mL；Mixed emulsion ferments under 42 DEG C of constant temperatures by 8h, measures fermentation
Newborn pH value is 4.52, then the after-ripening by 12h；Ginkgo and peanut are distinguished into boiling 40min, then by ginkgo and peanut with quality
Than 1:1 mixing, then with softened water in mass ratio 1:4 mashing, the screen filtration of 100 mesh of slurries；30g ginkgo peanut filtrates are taken,
50g fermentation emulsions, 3g sucrose, 0.4gCMC, 0.13g monoglycerides, 0.04g citric acids, 16.43mL softened waters are allocated, carried out
Second homogenate, first time homogenization pressure are 10Mpa, and temperature control is at 55 DEG C；Second of pressure is 25Mpa, and temperature control is 60
℃；Using pasteurize, temperature is 85 DEG C, time 15min；Feed liquid after sterilization carries out filling, 85 DEG C of pasteurizes while hot
15min, less than 30 DEG C are cooled to cold water immediately, 5 days are incubated after wiping bottle, it is qualified to examine, you can is packaged as finished product.
Embodiment 3
Skimmed milk power and softened water in mass ratio 1:9 are mixed and made into skimmed milk, add 8g sucrose, and heating for dissolving is made mixed
Close emulsion；Instantaneous sterilization is carried out using tubular type sterilizer, 35 DEG C of inlet temperature, 136 DEG C of sterilization temperature, sterilizing time 3s, gone out
95 DEG C of temperature of mouth；One lactic acid bacteria strains is inoculated on culture medium containing MRS and activated 1~2 time, is inoculated in mixed emulsion, connects
Kind 4mL bacterium solutions, bacterial concentration are 1.4 × 108Individual/mL；Mixed emulsion ferments under 40 DEG C of constant temperatures by 10h, measures hair
Kefir milk pH value is 4.60, then the after-ripening by 12h；Ginkgo and peanut are distinguished into boiling 35min, then by ginkgo and peanut with matter
Measure ratio 1:1 mixing, then with softened water in mass ratio 1:4 mashing, the screen filtration of 100 mesh of slurries；35g ginkgoes peanut is taken to filter
Liquid, 45g fermentation emulsions, 4g sucrose, 0.35gCMC, 0.16g monoglycerides, 0.07g citric acids, 15.43mL softened waters are allocated,
Second homogenate is carried out, first time homogenization pressure is 12Mpa, and temperature control is at 53 DEG C；Second of pressure is 26Mpa, temperature control
At 58 DEG C；Using pasteurize, temperature is 85 DEG C, time 15min；Feed liquid after sterilization carries out filling, 85 DEG C of Pasteur while hot
15min is sterilized, is cooled to less than 30 DEG C with cold water immediately, 5 days are incubated after wiping bottle, it is qualified to examine, you can is packaged as finished product.
3rd, the determination of the optimal fermentation time of 2010-JR-01 (Enterococcus faecalis) bacterial strains
By taking 100g ginkgo peanut milk drinks as an example, when the mass ratio of skimmed milk power and softened water is 1:8, sucrose addition is
5g, lactic acid bacteria strains inoculum concentration is 4mL, when fermentation temperature is 42 DEG C, selects different fermentation times 4,6,8,10,12h to carry out
Single factor experiment, determine pH value in each fermentation emulsion and carry out sense organ appraise, experimental result is shown in Table 1 and Fig. 2.
Influence of the different fermentations time of table 1 to acidified milk
For the pH value of leben typically between 4.5~4.6, taste is optimal, therefore, can be seen that from table 1 and Fig. 2
Between when fermenting when 8h, taste is optimal；If continuing fermentation more than 10h, pH value is too low, lactoprotein denaturation, emulsion
Start to solidify.
4th, leben stability study
According to stoke principle, using the rate of deposition of determination centrifugal sedimentation leben, to determine its stability.
Leben is preserved 20 days under the conditions of 25 DEG C, primary sedimentation rate was determined every 4 days, obtains the number of rate of deposition
According to being shown in Table 2.
Influence of the holding time of table 2 to leben rate of deposition
The measure of rate of deposition and sense organ description can be seen that leben and preserved 20 days under the conditions of 25 DEG C from table 2,
Still very stable, color and luster and structural state are good, no lamination, and no whey separates out.
Claims (7)
1. a kind of preparation method of fermented type ginkgo peanut milk drink, it is characterised in that from lactic acid bacteria strains enterococcus faecalis
2010-JR-01 (step on by Enterococcus faecalis, China Committee for Culture Collection of Microorganisms's common micro-organisms center
Charge to storehouse numbering：CGMCC No.7738, encode entry time：On June 13rd, 2013) fermentation strain is used as, using following step
It is made：
(1) prepared by emulsion：By skimmed milk power and softened water in mass ratio 1:7~1:9 are mixed and made into skimmed milk, add in skimmed milk
Enter the sucrose of skimmed milk weight 4~8%, mixed emulsion is made in heating for dissolving；
(2) sterilize：Instantaneous sterilization is carried out using tubular type sterilizer, 30~40 DEG C of inlet temperature, 130~136 DEG C of sterilization temperature, killed
2~5s of bacterium time, 82~95 DEG C of outlet temperature, then rapid cooling；
(3) it is inoculated with：One lactic acid bacteria strains is inoculated on MRS culture mediums and activated 1~2 time, is inoculated in mixed emulsion, lactic acid
Bacterium strain inoculum concentration accounts for the 2~6% of mixed emulsion cumulative volume, and bacterial concentration is 1.4 × 108~2.0 × 108Individual/mL；
(4) ferment：Mixed emulsion after inoculation ferments under 40~44 DEG C of constant temperatures, when pH value reaches 4.5~4.6, stops
Only ferment；
(5) after-ripening：By 12h after-ripening after fermentation, fermentation emulsion is prepared into；
(6) preparation of ginkgo peanut filtrate：By after ginkgo and peanut difference boiling 30~40min with mass ratio 1:1 mixing, then with
Softened water in mass ratio 1:4 mashing, the screen filtration of 100 mesh of slurries after mashing, are prepared into ginkgo peanut filtrate；
(7) allocate：Take respectively 25~35% ginkgo peanut filtrates, 45~55% fermentation emulsions, 2~4% sucrose, 0.30~
0.40% stabilizer, 0.12~0.16% emulsifying agent and 0.04~0.15% organic acid, add 15.43~17.43% softened waters
Allocated；
(8) homogeneous：Second homogenate is carried out to the feed liquid after allotment, first time homogenization pressure is 8~12Mpa, and temperature control is 53
~55 DEG C；Second of pressure is 22~26Mpa, and temperature control is at 58~60 DEG C；
(9) sterilize：Using pasteurize, temperature is 85 DEG C, time 15min；
(10) it is filling：Feed liquid after sterilization carries out filling while hot；
(11) sterilize：Pasteurize after filling, temperature are 85 DEG C, time 15min；
(12) cool down：Immediately less than 30 DEG C are cooled to cold water；
(13) examine and pack.
A kind of 2. preparation method of fermented type ginkgo peanut milk drink according to claim 1, it is characterised in that：It is described de-
The mass ratio of fat milk powder and softened water is 1:8.
A kind of 3. preparation method of fermented type ginkgo peanut milk drink according to claim 1 or 2, it is characterised in that：Institute
It is 5% to state sucrose addition in step (1).
A kind of 4. preparation method of fermented type ginkgo peanut milk drink according to claim 1 or 2, it is characterised in that：Institute
State lactic acid bacteria culturers inoculum concentration in step (3) and account for the 4% of mixed emulsion cumulative volume.
A kind of 5. preparation method of fermented type ginkgo peanut milk drink according to claim 1 or 2, it is characterised in that：Institute
It is 42 DEG C to state fermentation temperature in step (4).
A kind of 6. preparation method of fermented type ginkgo peanut milk drink according to claim 1 or 2, it is characterised in that：Institute
It is 30% to state ginkgo peanut accession of the filtrate in step (7), and fermentation emulsion addition is 50%, and sucrose addition is 3%, surely
It is 0.40% to determine agent addition, and emulsifying agent addition is 0.13%, and organic acid addition is 0.04%.
A kind of 7. preparation method of fermented type ginkgo peanut milk drink according to claim 1 or 2, it is characterised in that：Institute
It is CMC to state stabilizer in step (7), and emulsifying agent is monoglyceride, and organic acid is citric acid.
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| CN107183182A (en) * | 2017-05-27 | 2017-09-22 | 徐州工程学院 | A kind of preparation method of coagulating type ginkgo lily Yoghourt |
| CN107960466A (en) * | 2017-11-27 | 2018-04-27 | 内蒙古蒙牛乳业（集团）股份有限公司 | milk beverage and preparation method thereof |
| CN111685181A (en) * | 2020-07-17 | 2020-09-22 | 江苏农牧科技职业学院 | Preparation method of gingko fermentation active lactobacillus beverage |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101785500A (en) * | 2010-03-11 | 2010-07-28 | 内蒙古伊利实业集团股份有限公司 | Fermented milk beverage containing peanut, lotus root and pawpaw and production method thereof |
| CN103005254A (en) * | 2011-09-28 | 2013-04-03 | 梁文隽 | Technology for processing compound fermentation functional beverage |
| CN103734848A (en) * | 2013-12-27 | 2014-04-23 | 胡本奎 | Walnut fermented beverage and processing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101785500A (en) * | 2010-03-11 | 2010-07-28 | 内蒙古伊利实业集团股份有限公司 | Fermented milk beverage containing peanut, lotus root and pawpaw and production method thereof |
| CN103005254A (en) * | 2011-09-28 | 2013-04-03 | 梁文隽 | Technology for processing compound fermentation functional beverage |
| CN103734848A (en) * | 2013-12-27 | 2014-04-23 | 胡本奎 | Walnut fermented beverage and processing method thereof |
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