CN104489838A - Method for making blueberry fermented beverage - Google Patents
Method for making blueberry fermented beverage Download PDFInfo
- Publication number
- CN104489838A CN104489838A CN201510000309.5A CN201510000309A CN104489838A CN 104489838 A CN104489838 A CN 104489838A CN 201510000309 A CN201510000309 A CN 201510000309A CN 104489838 A CN104489838 A CN 104489838A
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- China
- Prior art keywords
- blueberry
- gram
- fermented beverage
- fermented
- acetic acid
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
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- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 50
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 50
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 50
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 48
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 title claims abstract description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 37
- 238000000855 fermentation Methods 0.000 claims abstract description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 10
- 239000008103 glucose Substances 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 238000001914 filtration Methods 0.000 claims abstract description 9
- 230000004151 fermentation Effects 0.000 claims abstract description 8
- 239000000706 filtrate Substances 0.000 claims abstract description 8
- 239000000052 vinegar Substances 0.000 claims abstract description 8
- 235000021419 vinegar Nutrition 0.000 claims abstract description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000002054 inoculum Substances 0.000 claims abstract description 4
- 239000000047 product Substances 0.000 claims abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 15
- 241000589220 Acetobacter Species 0.000 claims description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 6
- 235000015097 nutrients Nutrition 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 229940041514 candida albicans extract Drugs 0.000 claims description 3
- 238000010790 dilution Methods 0.000 claims description 3
- 239000012895 dilution Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 3
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 3
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 3
- 235000019796 monopotassium phosphate Nutrition 0.000 claims description 3
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000010902 straw Substances 0.000 claims description 3
- 239000012138 yeast extract Substances 0.000 claims description 3
- 235000013361 beverage Nutrition 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 235000015203 fruit juice Nutrition 0.000 abstract 2
- 238000002156 mixing Methods 0.000 abstract 2
- 244000283763 Acetobacter aceti Species 0.000 abstract 1
- 235000007847 Acetobacter aceti Nutrition 0.000 abstract 1
- 239000004480 active ingredient Substances 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000007865 diluting Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 229960000583 acetic acid Drugs 0.000 description 10
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000235342 Saccharomycetes Species 0.000 description 2
- 244000077233 Vaccinium uliginosum Species 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000001727 in vivo Methods 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
- 239000002207 metabolite Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000004102 tricarboxylic acid cycle 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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a method for making beverages and in particular relates to a method for making a blueberry fermented beverage. The method comprises the following steps: cleaning blueberry fruits, adding alimentary acetic acid and soaking for 15-20 hours, and filtering to obtain raw blueberry vinegar; adding clear water into the blueberries soaked by the alimentary acetic acid, juicing, thereby obtaining the blueberry fruit juice; regulating the pH value of the blueberry fruit juice to be 4.2-4.8, adding glucose, stirring, dissolving, inoculating active dry yeasts, performing anaerobic fermentation for 3-4 days, inoculating a bacillus aceticus seed solution according to the inoculum size of 10 percent, ventilating and fermenting for 6-8 days, filtering the fermentation liquor, thereby obtaining the fermented filtrate; and uniformly mixing the raw blueberry vinegar and the fermented filtrate, filtering, diluting, blending, bottling, and sterilizing, thereby obtaining the finished product. According to the blueberry fermented beverage made by the method disclosed by the invention, the active ingredients of the blueberries can be remained to the greatest degree, and the blueberry fermented beverage has multiple functions of fermented beverages.
Description
Technical field
The present invention relates to a kind of preparation method of beverage, particularly the preparation method of blueberry fermented beverage.
Background technology
Blueberry, originates from North America, is one of minority fruit originating in North America.China's wild blueberry mainly produces at Daxing'an Mountainrange and Xiao Xing'an Ling forest region especially Central Greater Khingan Mountains.Blueberry mouthfeel sweet and sour palatability, and there is fragrant refreshing pleasant fragrance, for eating good merchantable brand raw, blueberry is rich in the various trace elements such as several amino acids and calcium, phosphorus, iron, zinc, selenium of needed by human body, especially contained in blueberries anthocyanidin is that in all fruits and vegetables, content is the highest, therefore by one of World Health Organization (WHO) " the ten large healthy food " that be decided to be 21 century first-selection.
Although blueberry is nutritious, sweet and sour palatability, but not easily store, listing is subject to seasonal restrictions, if blueberry is made ethylic acid fermented beverage, the functional component of blueberry can be retained to greatest extent, also had the function of ethylic acid fermented beverage concurrently simultaneously, the organic acids such as the acetic acid in ethylic acid fermented beverage contribute to normally carrying out of human body tricarboxylic acid cycle, thus make aerobic metabolism smooth and easy, be conducive to the lactic acid removing deposition, play the effect of dispelling fatigue, and the potassium in ethylic acid fermented beverage, the several kinds of mineral elements such as zinc can generate alkaline matter after metabolism in vivo, acidification of blood can be prevented, reach the object regulating acid-base balance, thus blueberry is made ethylic acid fermented beverage can kill two birds with one stone.
Summary of the invention
The object of this invention is to provide a kind of preparation method with the blueberry fermented beverage of health-care efficacy of nutritious, unique flavor.
The object of the present invention is achieved like this:
Choose blueberries that is ripe, that go bad without mildew and rot, nothing, clean up, the alimentary acetic acid adding 10% of 2-3 times of quality soaks 15-20 hour, filters to obtain blueberry raw vinegar.
Take the blueberry that alimentary acetic acid soaked, the clear water adding 4 ~ 6 times of quality is squeezed the juice, obtain blueberry juice, blueberry juice PH is adjusted to 4.2 ~ 4.8, the ratio adding 6 ~ 8 grams of glucose according to every 100 milliliters of blueberry juices adds glucose, stirring and dissolving, and access active dry yeast and carry out anaerobic fermentation, inoculative proportion is that every 1000 milliliters of blueberry juices inoculate 1 gram of active dry yeast, 26 ~ 30 DEG C of condition bottom fermentations 3 ~ 4 days, acetobacter seed liquor is accessed again by the inoculum concentration of 10%, be placed on shaking table, at 28-32 DEG C, ventilating fermentation 6-8 days under the condition of 160-200rpm, filtering fermentating liquid obtains ferment filtrate.
The ratio of blueberry raw vinegar and ferment filtrate 1:2 by volume mixed, then after filtration, dilution, allotment, bottling, sterilizing get product.
The present invention also comprises such feature: the preparation method of described acetobacter seed liquor is: take 1 gram of glucose, 1 gram of yeast extract, 0.05 gram of potassium dihydrogen phosphate, 0.05 gram of magnesium sulfate, the stirring and dissolving that adds water also is settled to 100 milliliters, 121 DEG C of moist heat sterilization 15-20 minute, 5 milliliters of 95%(v/v are added with aseptic straw again after being cooled to room temperature) edible ethanol, stir and obtain acetobacter fluid nutrient medium, inoculate a ring acetobacter from inclined-plane in fluid nutrient medium, 28-32 DEG C, shaking table cultivates 48 hours under the condition of 160-200rpm.
With the blueberry fermented beverage that the inventive method makes, not only remain nutrition and the functional component of blueberries to greatest extent, and by the fermentation of saccharomycete and acetobacter, create again a large amount of saccharomycete useful to human body and acetobacter metabolite, often drink, can play a role in health care to human body.
Specific embodiments
Get 1 gram of glucose, 1 gram of yeast extract, 0.05 gram of potassium dihydrogen phosphate, 0.05 gram of magnesium sulfate, the stirring and dissolving that adds water also is settled to 100 milliliters, 121 DEG C of moist heat sterilizations 20 minutes, 5 milliliters of 95%(v/v are added with aseptic straw again after being cooled to room temperature) edible ethanol, stir and obtain acetobacter fluid nutrient medium, inoculating a ring acetobacter from inclined-plane in fluid nutrient medium, 30 DEG C, shaking table is cultivated and is namely obtained acetobacter seed liquor in 48 hours under the condition of 180rpm.
Choose blueberries that is ripe, that go bad without mildew and rot, nothing, clean up, the alimentary acetic acid adding 10% of 2 times of quality soaks 18 hours, filters to obtain blueberry raw vinegar.
Take the blueberry that alimentary acetic acid soaked, the clear water adding 4 times of quality is squeezed the juice, obtain blueberry juice, blueberry juice PH is adjusted to 4.5, the ratio adding 7 grams of glucose according to every 100 milliliters of blueberry juices adds glucose, stirring and dissolving, and access active dry yeast and carry out anaerobic fermentation, inoculative proportion is that every 1000 milliliters of blueberry juices inoculate 1 gram of active dry yeast, 28 DEG C of condition bottom fermentations 4 days, then by 10% inoculum concentration access acetobacter seed liquor, be placed on shaking table, at 30 DEG C, ventilating fermentation 7 days under the condition of 180rpm, filtering fermentating liquid obtains ferment filtrate.
The ratio of blueberry raw vinegar and ferment filtrate 1:2 by volume mixed, then after filtration, dilution, allotment, bottling, sterilizing get product.
Claims (1)
1. the preparation method of blueberry fermented beverage, is characterized in that being prepared from through following process:
(1) take 1 gram of glucose, 1 gram of yeast extract, 0.05 gram of potassium dihydrogen phosphate, 0.05 gram of magnesium sulfate, the stirring and dissolving that adds water also is settled to 100 milliliters, 121 DEG C of moist heat sterilization 15-20 minute, 5 milliliter of 95% edible ethanol is added with aseptic straw again after being cooled to room temperature, stir and obtain acetobacter fluid nutrient medium, inoculating a ring acetobacter from inclined-plane in fluid nutrient medium, 28-32 DEG C, shaking table is cultivated and is namely obtained acetobacter seed liquor in 48 hours under the condition of 160-200rpm;
(2) choose blueberries that is ripe, that go bad without mildew and rot, nothing, clean up, the alimentary acetic acid adding 10% of 2-3 times of quality soaks 15-20 hour, filters to obtain blueberry raw vinegar;
(3) take the blueberry that alimentary acetic acid soaked, the clear water adding 4 ~ 6 times of quality is squeezed the juice, obtain blueberry juice, blueberry juice PH is adjusted to 4.2 ~ 4.8, the ratio adding 6 ~ 8 grams of glucose according to every 100 milliliters of blueberry juices adds glucose, stirring and dissolving, and access active dry yeast and carry out anaerobic fermentation, inoculative proportion is that every 1000 milliliters of blueberry juices inoculate 1 gram of active dry yeast, 26 ~ 30 DEG C of condition bottom fermentations 3 ~ 4 days, acetobacter seed liquor is accessed again by the inoculum concentration of 10%, be placed on shaking table, at 28-32 DEG C, ventilating fermentation 6-8 days under the condition of 160-200rpm, filtering fermentating liquid obtains ferment filtrate,
(4) the ratio of blueberry raw vinegar and ferment filtrate 1:2 by volume mixed, then after filtration, dilution, allotment, bottling, sterilizing get product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510000309.5A CN104489838B (en) | 2015-01-04 | 2015-01-04 | The manufacture method of blue berry fermented beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510000309.5A CN104489838B (en) | 2015-01-04 | 2015-01-04 | The manufacture method of blue berry fermented beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104489838A true CN104489838A (en) | 2015-04-08 |
| CN104489838B CN104489838B (en) | 2016-08-17 |
Family
ID=52931371
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510000309.5A Active CN104489838B (en) | 2015-01-04 | 2015-01-04 | The manufacture method of blue berry fermented beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104489838B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105639371A (en) * | 2015-12-22 | 2016-06-08 | 广东省农业科学院蚕业与农产品加工研究所 | Method for producing blueberry vinegar beverage |
| CN106387871A (en) * | 2016-08-29 | 2017-02-15 | 赵彦军 | Preparation technology of pomegranate and raspberry mixed enzymes |
| CN107212390A (en) * | 2017-06-16 | 2017-09-29 | 哈尔滨伟平科技开发有限公司 | A kind of health ferment and preparation method thereof |
| CN107319231A (en) * | 2017-06-12 | 2017-11-07 | 安徽省新旭堂茶业有限公司 | A kind of preparation method of blueberry drink |
| CN109601990A (en) * | 2019-01-29 | 2019-04-12 | 侯建威 | A kind of microbial fermentation antisenility cistanche food preparation and preparation method thereof |
| CN117025343A (en) * | 2023-09-26 | 2023-11-10 | 山西裕诚源生物科技有限公司 | Fruity mature vinegar and preparation method thereof |
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|---|---|---|---|---|
| CN1915111A (en) * | 2006-09-06 | 2007-02-21 | 大连轻工业学院 | Fermented beverage of blueberries acetic acid and brewage method |
| CN101283824A (en) * | 2008-05-21 | 2008-10-15 | 辽宁新大地食品饮料有限公司 | Blueberry fruit vinegar beverage |
| CN102228288A (en) * | 2011-07-05 | 2011-11-02 | 大连工业大学 | Blueberry pulp/juice acetic acid beverage and preparation method thereof |
| CN102475343A (en) * | 2010-11-29 | 2012-05-30 | 米兴才 | Fruit juice beverage with blueberry vinegar |
| CN104223221A (en) * | 2013-06-17 | 2014-12-24 | 天津鑫淼蓝莓种植专业合作社 | Preparation method of blueberry beverage |
-
2015
- 2015-01-04 CN CN201510000309.5A patent/CN104489838B/en active Active
Patent Citations (5)
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| CN1915111A (en) * | 2006-09-06 | 2007-02-21 | 大连轻工业学院 | Fermented beverage of blueberries acetic acid and brewage method |
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| CN102228288A (en) * | 2011-07-05 | 2011-11-02 | 大连工业大学 | Blueberry pulp/juice acetic acid beverage and preparation method thereof |
| CN104223221A (en) * | 2013-06-17 | 2014-12-24 | 天津鑫淼蓝莓种植专业合作社 | Preparation method of blueberry beverage |
Non-Patent Citations (2)
| Title |
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| 吕滨: "蓝莓醋饮料的研制", 《黑龙江科技信息》 * |
| 未来大空橍: "蓝莓醋", 《百度百科》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105639371A (en) * | 2015-12-22 | 2016-06-08 | 广东省农业科学院蚕业与农产品加工研究所 | Method for producing blueberry vinegar beverage |
| CN105639371B (en) * | 2015-12-22 | 2019-01-08 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of production method of blueberry vinegar beverage |
| CN106387871A (en) * | 2016-08-29 | 2017-02-15 | 赵彦军 | Preparation technology of pomegranate and raspberry mixed enzymes |
| CN107319231A (en) * | 2017-06-12 | 2017-11-07 | 安徽省新旭堂茶业有限公司 | A kind of preparation method of blueberry drink |
| CN107212390A (en) * | 2017-06-16 | 2017-09-29 | 哈尔滨伟平科技开发有限公司 | A kind of health ferment and preparation method thereof |
| CN109601990A (en) * | 2019-01-29 | 2019-04-12 | 侯建威 | A kind of microbial fermentation antisenility cistanche food preparation and preparation method thereof |
| CN117025343A (en) * | 2023-09-26 | 2023-11-10 | 山西裕诚源生物科技有限公司 | Fruity mature vinegar and preparation method thereof |
| CN117025343B (en) * | 2023-09-26 | 2024-04-30 | 山西裕诚源生物科技有限公司 | Fruity mature vinegar and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104489838B (en) | 2016-08-17 |
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Inventor after: Gu Xiang Inventor before: Zhang Weiming |
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Effective date of registration: 20160719 Address after: 226000, a group of 56, Rainbow Village, dug Town, Rudong County, Jiangsu Province Applicant after: Gu Xiang Address before: 150016 Anhua street, Daoli District, Heilongjiang, No. 25, Harbin Applicant before: Harbin Weiping Technology Development Co., Ltd. |
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