CN105011314A - Compound beverage with sweet corn and processing method of compound beverage - Google Patents
Compound beverage with sweet corn and processing method of compound beverage Download PDFInfo
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- CN105011314A CN105011314A CN201510492059.1A CN201510492059A CN105011314A CN 105011314 A CN105011314 A CN 105011314A CN 201510492059 A CN201510492059 A CN 201510492059A CN 105011314 A CN105011314 A CN 105011314A
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- buckwheat
- corn
- sweet corn
- juice
- beverage
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- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 62
- 241000482268 Zea mays subsp. mays Species 0.000 title claims abstract description 31
- 235000013361 beverage Nutrition 0.000 title claims abstract description 23
- 150000001875 compounds Chemical class 0.000 title claims abstract description 21
- 238000003672 processing method Methods 0.000 title claims abstract description 7
- 241000219051 Fagopyrum Species 0.000 claims abstract description 44
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 44
- 240000008042 Zea mays Species 0.000 claims abstract description 31
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 31
- 235000005822 corn Nutrition 0.000 claims abstract description 31
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 24
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- 238000005516 engineering process Methods 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 238000002360 preparation method Methods 0.000 claims abstract description 12
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 238000007789 sealing Methods 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- 229920002752 Konjac Polymers 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims abstract description 4
- 230000000050 nutritive effect Effects 0.000 claims abstract description 4
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 238000010009 beating Methods 0.000 claims description 11
- 239000003755 preservative agent Substances 0.000 claims description 10
- 230000002335 preservative effect Effects 0.000 claims description 10
- 239000003381 stabilizer Substances 0.000 claims description 6
- 238000007689 inspection Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 241000206575 Chondrus crispus Species 0.000 claims description 3
- 230000000249 desinfective effect Effects 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000009849 vacuum degassing Methods 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- 210000002257 embryonic structure Anatomy 0.000 claims description 2
- 210000001161 mammalian embryo Anatomy 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 230000000717 retained effect Effects 0.000 claims description 2
- 239000002893 slag Substances 0.000 claims description 2
- 238000001816 cooling Methods 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract 2
- 238000004321 preservation Methods 0.000 abstract 2
- 238000004537 pulping Methods 0.000 abstract 2
- 244000052616 bacterial pathogen Species 0.000 abstract 1
- 238000009924 canning Methods 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 238000007872 degassing Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 description 6
- 235000013305 food Nutrition 0.000 description 3
- 229920002678 cellulose Polymers 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 241000219050 Polygonaceae Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a compound beverage with sweet corn and a processing method of the compound beverage. The beverage is composed of 10%-15% of the sweet corn, 3%-5% of buckwheat, 4%-8% of white granulated sugar, 0.02%-0.06% of konjaku flour, 0.03%-0.05% of carrageenan, 0.02%-0.03% of xanthan gum, 0.08%-0.1% of citric acid, 3%-8% of honey and a proper amount of water. The sum of the above ingredients is 100%. The production process of the compound beverage comprises the steps of preparation of sweet corn juice, preparation of buckwheat juice, blending, homogenate, degassing, canning, sterilization, cooling and the like. During preparation of the screen corn juice, pre-boiling, threshing, pulping, homogenizing and other processing technologies are carried out on the fresh sweet corn, and then the sweet corn juice is sealed with a preservation film and preserved and stored in a refrigerator below 4 DEG C. According to the buckwheat, baking, stewing, pulping and other processing technologies are carried out on the buckwheat, and then the buckwheat is stored in the preservation film sealing refrigerator. The nutrient substance ingredients of the sweet corn and the buckwheat are reserved to the maximum degree. The process of enzymolysis or peeling or deslagging or germ removal is not adopted in the processing technologies, nutritive value in peels and germs of the sweet corn is reserved, and the processing technologies are simplified. The gelatinization technology and the sterilization technology process of the sweet corn are combined, so that energy is greatly saved, and the production period is shortened.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of compound sweet corn beverage and processing method thereof.
Technical background
Corn is the one in numerous corn kind, be otherwise known as vegetable corn, simultaneously, enjoy again the good reputation of " fruit corn " at home and abroad, the nutritive value of corn and health-care efficacy thereof are very high, liking gradually by broad masses, simultaneously, the health care effectiveness of all multi-nutrients of corn is also more and more looked at by the parent of consumer, especially the elderly and infant.Therefore, for the deep process technology of corn and also treat further reinforcement to its nutritional labeling research and utilization.Buckwheat belongs to polygonaceae plant, and globulin content is very high, and the flavone component in buckwheat also can play the effects such as antibacterial, anti-inflammatory.Current buckwheat based food, as dried buckwheat noodle, buckwheat bread, buckwheat tea etc. all substantially increase the food therapy value of buckwheat.Rich in protein, cellulose and other mineral nutrients all play a role, and Long-Time Service buckwheat can strengthen human life power.Take corn as raw material, add buckwheat juice, white granulated sugar and compound stabilizer, processing compound sweet corn beverage, the application of buckwheat cereal in life is increased with this, and the nutriment enriched in beverage, by the application to buckwheat and corn, guide gradually to add and industrial and commercial the innovative development of various cereal beverage to be utilized.
Summary of the invention
A kind of compound sweet corn beverage that the object of this invention is to provide and processing method thereof, take corn as raw material, add buckwheat juice, white granulated sugar and compound stabilizer, processing compound sweet corn beverage, the application of buckwheat cereal in life is increased with this, and the nutriment enriched in beverage, by the application to buckwheat and corn, guide gradually to add and industrial and commercial the innovative development of various cereal beverage to be utilized.All play a role because it contains rich in protein, cellulose and other mineral nutrients, Long-Time Service buckwheat can strengthen human life power.
A kind of compound sweet corn beverage provided by the invention, its raw material is made up of the component of following percentage by weight:
Corn: 10 ~ 15%; Buckwheat: 3 ~ 5%; White granulated sugar: 4 ~ 8%; Konjaku flour: 0.02 ~ 0.06%; Carragheen: 0.03 ~ 0.05%; Xanthans: 0.02 ~ 0.03%; Citric acid: 0.08 ~ 0.1%; Honey: 3 ~ 8%; Water: surplus;
Each component sum is 100% above, it is characterized in that: in above-mentioned batching, be added with corn and 3 ~ 5% buckwheats of 10 ~ 15%.
The invention also discloses the processing method of compound sweet corn beverage, it comprises following step:
Technological process:
The preparation of sweet corn juice: select full grains, free from insect pests goes the palpus → 30min(that precooks in 120 DEG C of boiling water to go out enzyme without the fresh corn peeling of going mouldy) → cooling → iblet pulls an oar (sweet corn kernel: water=1:4) → homogeneous (2 times) → corn juice (for subsequent use).
The preparation of buckwheat juice: select integrity degree and maturity good, without going mouldy without the buckwheat grain → clean → cure (150 DEG C, electric furnace, 20min) of rotting → soak 10min → gelatinization → making beating (buckwheat: water=1:20) → buckwheat juice (for subsequent use).
The preparation of corn buckwheat composite beverage: sweet corn juice+buckwheat juice+white granulated sugar, compound stabilizer → compound allotment → homogeneous → degassed → filling → gland → sterilization → cooling → finished product.
1, the preparation of sweet corn juice: by fresh corn through precooking, threshing, making beating, the processing technology such as homogeneous, at 4 DEG C, preservative film sealing antistaling cabinet is fresh-keeping for subsequent use.
2, the preparation of buckwheat juice: by buckwheat through processing technologys such as overbaking, boiling, making beating, more fresh-keeping for subsequent use with preservative film sealing antistaling cabinet.
3, mixing preparation: water-soluble white granulated sugar, honey, stabilizing agent and sweet corn juice, buckwheat juice are added stainless steel material-compound tank in the lump according to formula, heating makes feed liquid be warming up to about 60 DEG C, abundant dissolving, interval slowly stirs, and finally adds citric acid solution and adjusts pH3.5 ~ 4.5.
4, homogeneous, degassed: carry out homogeneous process feed temperature about 60 DEG C, homogenization pressure is 15 ~ 20MPa, and homogeneous 2 ~ 3 times, utilizes vacuum degassing machine, and temperature 40 ~ 50 DEG C, vacuum is carry out vacuum outgas under 60 ~ 80kPa condition.
5, sterilizing: adopt superhigh temperature disinfecting machine to carry out sterilizing to the compound sweet corn beverage after filling, sterilising temp is 121 DEG C, and then sterilizing 20min, takes out, be cooled to normal temperature from autoclave.
6, bottle, inspection is wiped: after wiping bottle, by bottle upsidedown 10 ~ 20s.3d is preserved, inspection, packaging under room temperature.
Remarkable advantage of the present invention is:
1) sweet corn juice of the present invention be by fresh corn through precooking, threshing, making beating, the processing technology such as homogeneous, at 4 DEG C, preservative film sealing antistaling cabinet is fresh-keeping; Buckwheat is first through processing technologys such as overbaking, boiling, making beating, then seals antistaling cabinet antistaling storing with preservative film; The nutriment composition of corn and buckwheat is at utmost retained.
2) processing technology of the present invention: do not take enzymolysis, peel, remove slag, go embryo technique, retains the nutritive value in corn skin and Embryos of Sweet Maize, simplified processing process.Merge corn gelatinization technique and sterilization process process, greatly save the energy, shorten the production cycle.
Detailed description of the invention
Embodiment
Take high-quality granulated sugar 5kg, honey 5kg, citric acid 0.08kg, konjaku flour 0.02 kg, carragheen 0.03 kg, xanthans 0.02 kg, corn 10 kg, buckwheat kg, appropriate water.By fresh corn through precooking, threshing, making beating, the processing technology such as homogeneous, at 4 DEG C, preservative film sealing antistaling cabinet is fresh-keeping for subsequent use; By buckwheat through processing technologys such as overbaking, boiling, making beating, more fresh-keeping for subsequent use with preservative film sealing antistaling cabinet; According to formula, water-soluble white granulated sugar, honey, stabilizing agent and sweet corn juice, buckwheat juice are added stainless steel material-compound tank in the lump, heating makes feed liquid be warming up to about 60 DEG C, fully dissolves, and interval slowly stirs, and finally adds citric acid solution and adjusts pH3.5 ~ 4.5; Carry out homogeneous process feed temperature about 60 DEG C, homogenization pressure is 15 ~ 20MPa, and homogeneous 2 ~ 3 times, utilizes vacuum degassing machine, and temperature 40 ~ 50 DEG C, vacuum is carry out vacuum outgas under 60 ~ 80kPa condition; Adopt superhigh temperature disinfecting machine to carry out sterilizing to the compound sweet corn beverage after filling, sterilising temp is 121 DEG C, and then sterilizing 20min, takes out, be cooled to normal temperature from autoclave; After wiping bottle, by bottle upsidedown 10 ~ 20s.3d is preserved, inspection, packaging under room temperature.
Claims (4)
1. a compound sweet corn beverage health drink, its raw material is made up of the component of following percentage by weight:
Corn: 10 ~ 15%; Buckwheat: 3 ~ 5%; White granulated sugar: 4 ~ 8%; Konjaku flour: 0.02 ~ 0.06%; Carragheen: 0.03 ~ 0.05%; Xanthans: 0.02 ~ 0.03%; Citric acid: 0.08 ~ 0.1%; Honey: 3 ~ 8%; Water: surplus;
Each component sum is 100% above, it is characterized in that: in above-mentioned batching, be added with corn and 3 ~ 5% buckwheats of 10 ~ 15%.
2. the processing method of compound sweet corn beverage comprises following step:
1) preparation of sweet corn juice: by fresh corn through precooking, threshing, making beating, the processing technology such as homogeneous, at 4 DEG C, preservative film sealing antistaling cabinet is fresh-keeping for subsequent use;
2) preparation of buckwheat juice: by buckwheat through processing technologys such as overbaking, boiling, making beating, more fresh-keeping for subsequent use with preservative film sealing antistaling cabinet;
3) mixing preparation: water-soluble white granulated sugar, honey, stabilizing agent and sweet corn juice, buckwheat juice are added stainless steel material-compound tank in the lump according to formula, heating makes feed liquid be warming up to about 60 DEG C, abundant dissolving, interval slowly stirs, and finally adds citric acid solution and adjusts pH3.5 ~ 4.5;
4) homogeneous, degassed: carry out homogeneous process feed temperature about 60 DEG C, homogenization pressure is 15 ~ 20MPa, and homogeneous 2 ~ 3 times, utilizes vacuum degassing machine, and temperature 40 ~ 50 DEG C, vacuum is carry out vacuum outgas under 60 ~ 80kPa condition;
5) sterilizing: adopt superhigh temperature disinfecting machine to carry out sterilizing to the compound sweet corn beverage after filling, sterilising temp is 121 DEG C, and then sterilizing 20min, takes out, be cooled to normal temperature from autoclave;
6) bottle, inspection is wiped: after wiping bottle, by bottle upsidedown 10 ~ 20s; 3d is preserved, inspection, packaging under room temperature.
3. production method according to claim 2, wherein sweet corn juice be by fresh corn through precooking, threshing, making beating, the processing technology such as homogeneous, at 4 DEG C, preservative film sealing antistaling cabinet is fresh-keeping; Buckwheat is first through processing technologys such as overbaking, boiling, making beating, then seals antistaling cabinet antistaling storing with preservative film; The nutriment composition of corn and buckwheat is at utmost retained.
4. production method according to claim 2, processing technology wherein is not taked enzymolysis, peels, removes slag, is gone embryo technique, retains the nutritive value in corn skin and Embryos of Sweet Maize, simplified processing process; Merge corn gelatinization technique and sterilization process process, greatly save the energy, shorten the production cycle.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510492059.1A CN105011314A (en) | 2015-08-12 | 2015-08-12 | Compound beverage with sweet corn and processing method of compound beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510492059.1A CN105011314A (en) | 2015-08-12 | 2015-08-12 | Compound beverage with sweet corn and processing method of compound beverage |
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| Publication Number | Publication Date |
|---|---|
| CN105011314A true CN105011314A (en) | 2015-11-04 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510492059.1A Pending CN105011314A (en) | 2015-08-12 | 2015-08-12 | Compound beverage with sweet corn and processing method of compound beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105011314A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106281859A (en) * | 2016-09-21 | 2017-01-04 | 徐州工程学院 | A kind of preparation method of rice wine fermenting type compound sweet corn beverage |
| CN107348278A (en) * | 2017-08-01 | 2017-11-17 | 佛山科学技术学院 | A kind of corn soda water and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1097284A (en) * | 1994-03-17 | 1995-01-18 | 朱柏华 | Emulsive drink with sweet corn and preparation technology thereof |
| CN1098271A (en) * | 1994-05-23 | 1995-02-08 | 广东太阳神集团有限公司 | Ultra-sweet corn juice and preparation technology thereof |
| CN1436493A (en) * | 2002-02-05 | 2003-08-20 | 四川大学 | Buckwheat-corn milk beverage and its production process |
| CN1555734A (en) * | 2004-01-08 | 2004-12-22 | 向昱萱 | Corn juice beverage |
| CN101623117A (en) * | 2009-08-12 | 2010-01-13 | 江苏省农业科学院 | Preparation method of flavor type compound sweet corn beverage |
| CN102551147A (en) * | 2010-12-16 | 2012-07-11 | 苏州工业园区尚融科技有限公司 | Method for preparing low-sugar sweet corn juice beverage |
| RU2468607C1 (en) * | 2011-06-29 | 2012-12-10 | Сергей Андреевич Мадатян | Method for production of energy food composition and energy food compositions represented by beverage (versions) |
-
2015
- 2015-08-12 CN CN201510492059.1A patent/CN105011314A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1097284A (en) * | 1994-03-17 | 1995-01-18 | 朱柏华 | Emulsive drink with sweet corn and preparation technology thereof |
| CN1098271A (en) * | 1994-05-23 | 1995-02-08 | 广东太阳神集团有限公司 | Ultra-sweet corn juice and preparation technology thereof |
| CN1436493A (en) * | 2002-02-05 | 2003-08-20 | 四川大学 | Buckwheat-corn milk beverage and its production process |
| CN1555734A (en) * | 2004-01-08 | 2004-12-22 | 向昱萱 | Corn juice beverage |
| CN101623117A (en) * | 2009-08-12 | 2010-01-13 | 江苏省农业科学院 | Preparation method of flavor type compound sweet corn beverage |
| CN102551147A (en) * | 2010-12-16 | 2012-07-11 | 苏州工业园区尚融科技有限公司 | Method for preparing low-sugar sweet corn juice beverage |
| RU2468607C1 (en) * | 2011-06-29 | 2012-12-10 | Сергей Андреевич Мадатян | Method for production of energy food composition and energy food compositions represented by beverage (versions) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106281859A (en) * | 2016-09-21 | 2017-01-04 | 徐州工程学院 | A kind of preparation method of rice wine fermenting type compound sweet corn beverage |
| CN107348278A (en) * | 2017-08-01 | 2017-11-17 | 佛山科学技术学院 | A kind of corn soda water and preparation method thereof |
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Effective date of registration: 20160729 Address after: 233030 Cao Road, Anhui, Bengbu No. 1866 Applicant after: Bengbu College Address before: 209, executive building, room 1866, Bengbu College, 233030 Cao Lu, Anhui, Bengbu Applicant before: Wu Jie |
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Application publication date: 20151104 |