CN105054198A - Refreshing yellow serofluid and vinegar beverage and preparation method thereof - Google Patents
Refreshing yellow serofluid and vinegar beverage and preparation method thereof Download PDFInfo
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- CN105054198A CN105054198A CN201510508682.1A CN201510508682A CN105054198A CN 105054198 A CN105054198 A CN 105054198A CN 201510508682 A CN201510508682 A CN 201510508682A CN 105054198 A CN105054198 A CN 105054198A
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- 239000000052 vinegar Substances 0.000 title claims abstract description 20
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 20
- 235000013361 beverage Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 33
- 235000000832 Ayote Nutrition 0.000 claims abstract description 16
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 16
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 16
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 16
- 235000020334 white tea Nutrition 0.000 claims abstract description 15
- 244000068988 Glycine max Species 0.000 claims abstract description 10
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 10
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 9
- WCGUUGGRBIKTOS-GPOJBZKASA-N (3beta)-3-hydroxyurs-12-en-28-oic acid Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CC[C@@H](C)[C@H](C)[C@H]5C4=CC[C@@H]3[C@]21C WCGUUGGRBIKTOS-GPOJBZKASA-N 0.000 claims abstract description 8
- 229940096998 ursolic acid Drugs 0.000 claims abstract description 8
- PLSAJKYPRJGMHO-UHFFFAOYSA-N ursolic acid Natural products CC1CCC2(CCC3(C)C(C=CC4C5(C)CCC(O)C(C)(C)C5CCC34C)C2C1C)C(=O)O PLSAJKYPRJGMHO-UHFFFAOYSA-N 0.000 claims abstract description 8
- 241000894006 Bacteria Species 0.000 claims abstract description 7
- 241001061906 Caragana Species 0.000 claims abstract description 7
- 241000576429 Forsythia suspensa Species 0.000 claims abstract description 7
- 235000013717 Houttuynia Nutrition 0.000 claims abstract description 7
- 240000000691 Houttuynia cordata Species 0.000 claims abstract description 7
- 244000183278 Nephelium litchi Species 0.000 claims abstract description 7
- 235000015742 Nephelium litchi Nutrition 0.000 claims abstract description 7
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 4
- 240000004244 Cucurbita moschata Species 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 15
- 239000000047 product Substances 0.000 claims description 13
- 238000009835 boiling Methods 0.000 claims description 7
- 229910052799 carbon Inorganic materials 0.000 claims description 7
- 244000132436 Myrica rubra Species 0.000 claims description 6
- 241000235342 Saccharomycetes Species 0.000 claims description 6
- 239000002775 capsule Substances 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 244000241257 Cucumis melo Species 0.000 claims description 3
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 3
- 240000001717 Vaccinium macrocarpon Species 0.000 claims description 3
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims description 3
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims description 3
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 3
- 235000004634 cranberry Nutrition 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 239000011435 rock Substances 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 claims description 3
- 238000009423 ventilation Methods 0.000 claims description 3
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 230000035619 diuresis Effects 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 230000001939 inductive effect Effects 0.000 abstract description 2
- 238000010791 quenching Methods 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 230000035922 thirst Effects 0.000 abstract description 2
- 241000758794 Asarum Species 0.000 abstract 1
- 241000219122 Cucurbita Species 0.000 abstract 1
- 235000007270 Gaultheria hispida Nutrition 0.000 abstract 1
- 235000009134 Myrica cerifera Nutrition 0.000 abstract 1
- 244000269152 Myrica pensylvanica Species 0.000 abstract 1
- 235000012851 Myrica pensylvanica Nutrition 0.000 abstract 1
- 206010039424 Salivary hypersecretion Diseases 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 210000004072 lung Anatomy 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 230000000171 quenching effect Effects 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 208000026451 salivation Diseases 0.000 abstract 1
- 230000001988 toxicity Effects 0.000 abstract 1
- 231100000419 toxicity Toxicity 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000002351 wastewater Substances 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 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 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000006025 fining agent Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- DCYOADKBABEMIQ-OWMUPTOHSA-N myricitrin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC1=C(C=2C=C(O)C(O)=C(O)C=2)OC2=CC(O)=CC(O)=C2C1=O DCYOADKBABEMIQ-OWMUPTOHSA-N 0.000 description 1
- DCYOADKBABEMIQ-FLCVNNLFSA-N myricitrin Natural products O([C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](C)O1)C1=C(c2cc(O)c(O)c(O)c2)Oc2c(c(O)cc(O)c2)C1=O DCYOADKBABEMIQ-FLCVNNLFSA-N 0.000 description 1
- 230000000926 neurological effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000002699 waste material Substances 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
-
- 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
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Organic Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a refreshing yellow serofluid and vinegar beverage. The yellow serofluid and vinegar beverage is prepared from the following raw materials in parts by weight: 500-550 parts of yellow serofluid, 1-1.2 parts of lychee exocarp, 0.8-0.9 part of forsythia suspensa, 0.9-1.1 parts of heartleaf houttuynia herb, 0.7-0.8 part of Chinese peashrub roots, 1-1.2 parts of incised notopterygium rhizomes or roots, 10-12 parts of rapeseed oil, 30-34 parts of waxberry, 45-50 parts of pumpkins, 25-28 parts of a white tea, 35-40 parts of soybean milk, an appropriate amount of white sugar, an appropriate amount of diatomite, an appropriate amount of activated carbon, an appropriate amount of microzyme, an appropriate quantity of acetic acid bacteria, and an appropriate amount of ursolic acid. In the processing course of the refreshing yellow serofluid and vinegar beverage disclosed by the invention, various Chinese herbal medicines are added, so that the refreshing yellow serofluid and vinegar beverage has the efficacies of regulating the circulation of qi, promoting salivation, quenching thirst, relieving annoyance, clearing heat, removing toxicity, inducing diuresis for treating stranguria, clearing away lungs and benefitting spleens.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of tasty and refreshing yellow seriflux vinegar beverage and preparation method thereof.
Background technology
Yellow plasm of soybean is also known as " bean curd water ", China is as soybean original producton location, bean product are of a great variety, a large amount of yellow serifluxes can be produced in bean product production process, be about the 5.5-7 of soybean weight doubly, in yellow seriflux, the content of protein and reduced sugar is relatively high, is about 0.47% and 0.086%, in addition containing a small amount of neurological progression composition, it is good growth of microorganism environment.Be subject to the restriction of processing technology and equipment at present, yellow seriflux directly falls as discharge of wastewater by most enterprise, not only contaminated environment, and waste resource.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of tasty and refreshing yellow seriflux vinegar beverage and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of tasty and refreshing yellow seriflux vinegar beverage, has following raw material to make:
Yellow seriflux 500-550, lychee exocarp 1-1.2, capsule of weeping forsythia 0.8-0.9, cordate houttuynia 0.9-1.1, Chinese peashrub root 0.7-0.8, notopterygium root 1-1.2, rapeseed oil 10-12, red bayberry 30-34, pumpkin 45-50, white tea 25-28, soya-bean milk 35-40, white granulated sugar is appropriate, diatomite is appropriate, active carbon is appropriate, saccharomycete is appropriate, acetic acid bacteria is appropriate, ursolic acid is appropriate.
The preparation method of described a kind of tasty and refreshing yellow seriflux vinegar beverage, comprises the following steps:
(1) adding proper amount of acetic acid regulates yellow seriflux pH value to be 5.5, and the amount preparing diatomite and 12g/L by the amount of 10g/L prepares active carbon and be evenly divided into three parts to fall portion every 10 minutes and enter yellow seriflux, finally leaves standstill 30min again, filters to obtain former clear liquid;
(2) inner melon pulp is emptied in pumpkin perforate, gets white tea and dry and grind to obtain white tea powder, by after boiling hot for vegetable seed rusting and white tea powder together pour in pumpkin, rocks aperture on a few circle bonnet and leave standstill 3-4h, then it is for subsequent use to cut pumpkin slivering; Getting red bayberry squeezes the juice for subsequent use;
(3) the former clear liquid of step (1) gained is boiled for twice, first time is cooled to normal temperature after boiling, ursolic acid is added by the concentration of 180 μm of ol/L, carry out second time after 5min is swung in microseism to boil, add white granulated sugar again, regulate pol to 17%, adjustment temperature, between 18-22 DEG C, is filtered for subsequent use after adding step (2) gained pumpkin bar and system weight 2% saccharomycetes to make fermentation 7d;
(4) in step (3) gained feed liquid, be blended into soya-bean milk and add the acetic acid bacteria of system weight 6-8%, maintain product temperature at 35-37 DEG C, ventilation condition bottom fermentation 8d, then clarifying treatment obtaining finished product vinegar after pasteurization sterilizing;
(5) lychee exocarp, the capsule of weeping forsythia, cordate houttuynia, Chinese peashrub root, notopterygium root are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;
(6) by finished product vinegar and herb liquid, cranberry juice and remain each raw material and fully mix rear homogeneous process 10min and refrigerate 5-6h at being placed in 0-4 DEG C and get final product.
Advantage of the present invention is: acetic acid beverage acidity of the present invention is agreeable to the taste, add ursolic acid and greatly reduce fatty oxidasic activity in yellow seriflux, again through high-temperature boiling, thoroughly go out beany flavor, fining agent adopts active carbon and diatomaceous mixture also to use the mode added in batches to carry out, avoid disposable " clarification is tired " that add the fashionable rear section time, make clarifying effect better, the drink pure taste obtained is tasty and refreshing, nutritious, be suitable for various crowd, taste is aromatic thick and have unique bean curd local flavor; The present invention effectively can solve waste water that bean product production process produces to the pollution of environment, and can bring objective economic benefit.
The white tea added in the present invention can promote blood glucose balance; the flavonoids natural materials such as the dibydro myricetrin that white tea is rich in can protect liver; accelerating alcohol metabolism product acetaldehyde decomposes rapidly; become innocuous substance; reduce hepatocellular infringement; in addition, the present invention with the addition of multiple Chinese herbal medicine in process, and having regulates the flow of vital energy promotes the production of body fluid, effect of quench one's thirst only tired, clearing heat and detoxicating, inducing diuresis for treating strangurtia, the beneficial spleen of clearing lung-heat.
Detailed description of the invention
A kind of tasty and refreshing yellow seriflux vinegar beverage, has following weight portion (kilogram) raw material to make:
Yellow seriflux 500, lychee exocarp 1, the capsule of weeping forsythia 0.8, cordate houttuynia 0.9, Chinese peashrub root 0.7, notopterygium root 1, rapeseed oil 10, red bayberry 30, pumpkin 45, white tea 25, soya-bean milk 35, white granulated sugar is appropriate, diatomite is appropriate, active carbon is appropriate, saccharomycete is appropriate, acetic acid bacteria is appropriate, ursolic acid is appropriate.
The preparation method of described a kind of tasty and refreshing yellow seriflux vinegar beverage, comprises the following steps:
(1) adding proper amount of acetic acid regulates yellow seriflux pH value to be 5.5, and the amount preparing diatomite and 12g/L by the amount of 10g/L prepares active carbon and be evenly divided into three parts to fall portion every 10 minutes and enter yellow seriflux, finally leaves standstill 30min again, filters to obtain former clear liquid;
(2) inner melon pulp is emptied in pumpkin perforate, gets white tea and dry and grind to obtain white tea powder, by after boiling hot for vegetable seed rusting and white tea powder together pour in pumpkin, rocks aperture on a few circle bonnet and leave standstill 3h, then it is for subsequent use to cut pumpkin slivering; Getting red bayberry squeezes the juice for subsequent use;
(3) the former clear liquid of step (1) gained is boiled for twice, first time is cooled to normal temperature after boiling, ursolic acid is added by the concentration of 180 μm of ol/L, carry out second time after 5min is swung in microseism to boil, add white granulated sugar again, regulate pol to 17%, adjustment temperature, between 18 DEG C, is filtered for subsequent use after adding step (2) gained pumpkin bar and system weight 2% saccharomycetes to make fermentation 7d;
(4) in step (3) gained feed liquid, be blended into soya-bean milk and add the acetic acid bacteria of system weight 6%, maintain product temperature at 35 DEG C, ventilation condition bottom fermentation 8d, then clarifying treatment obtaining finished product vinegar after pasteurization sterilizing;
(5) lychee exocarp, the capsule of weeping forsythia, cordate houttuynia, Chinese peashrub root, notopterygium root are added 6 times of water big fire decoct 1 hour after press filtration to remove slag to obtain herb liquid;
(6) by finished product vinegar and herb liquid, cranberry juice and remain each raw material and fully mix rear homogeneous process 10min and refrigerate 5h at being placed in 0 DEG C and get final product.
Claims (2)
1. a tasty and refreshing yellow seriflux vinegar beverage, is characterized in that having following raw material to make:
Yellow seriflux 500-550, lychee exocarp 1-1.2, capsule of weeping forsythia 0.8-0.9, cordate houttuynia 0.9-1.1, Chinese peashrub root 0.7-0.8, notopterygium root 1-1.2, rapeseed oil 10-12, red bayberry 30-34, pumpkin 45-50, white tea 25-28, soya-bean milk 35-40, white granulated sugar is appropriate, diatomite is appropriate, active carbon is appropriate, saccharomycete is appropriate, acetic acid bacteria is appropriate, ursolic acid is appropriate.
2. the preparation method of a kind of tasty and refreshing yellow seriflux vinegar beverage according to claim 1, is characterized in that comprising the following steps:
(1) adding proper amount of acetic acid regulates yellow seriflux pH value to be 5.5, and the amount preparing diatomite and 12g/L by the amount of 10g/L prepares active carbon and be evenly divided into three parts to fall portion every 10 minutes and enter yellow seriflux, finally leaves standstill 30min again, filters to obtain former clear liquid;
(2) inner melon pulp is emptied in pumpkin perforate, gets white tea and dry and grind to obtain white tea powder, by after boiling hot for vegetable seed rusting and white tea powder together pour in pumpkin, rocks aperture on a few circle bonnet and leave standstill 3-4h, then it is for subsequent use to cut pumpkin slivering; Getting red bayberry squeezes the juice for subsequent use;
(3) the former clear liquid of step (1) gained is boiled for twice, first time is cooled to normal temperature after boiling, ursolic acid is added by the concentration of 180 μm of ol/L, carry out second time after 5min is swung in microseism to boil, add white granulated sugar again, regulate pol to 17%, adjustment temperature, between 18-22 DEG C, is filtered for subsequent use after adding step (2) gained pumpkin bar and system weight 2% saccharomycetes to make fermentation 7d;
(4) in step (3) gained feed liquid, be blended into soya-bean milk and add the acetic acid bacteria of system weight 6-8%, maintain product temperature at 35-37 DEG C, ventilation condition bottom fermentation 8d, then clarifying treatment obtaining finished product vinegar after pasteurization sterilizing;
(5) lychee exocarp, the capsule of weeping forsythia, cordate houttuynia, Chinese peashrub root, notopterygium root are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;
(6) by finished product vinegar and herb liquid, cranberry juice and remain each raw material and fully mix rear homogeneous process 10min and refrigerate 5-6h at being placed in 0-4 DEG C and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510508682.1A CN105054198A (en) | 2015-08-19 | 2015-08-19 | Refreshing yellow serofluid and vinegar beverage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510508682.1A CN105054198A (en) | 2015-08-19 | 2015-08-19 | Refreshing yellow serofluid and vinegar beverage and preparation method thereof |
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| CN105054198A true CN105054198A (en) | 2015-11-18 |
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|---|---|---|---|
| CN201510508682.1A Pending CN105054198A (en) | 2015-08-19 | 2015-08-19 | Refreshing yellow serofluid and vinegar beverage and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107287089A (en) * | 2017-07-27 | 2017-10-24 | 广西柏力食品有限公司 | A kind of litchi fruit vinegar and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101766317A (en) * | 2010-03-05 | 2010-07-07 | 曹立江 | Method for producing microbial organic health fruit vinegar beverage by adopting microbial fermentation technology |
| CN102978097A (en) * | 2012-11-27 | 2013-03-20 | 福建农林大学 | Honey tea vinegar beverage and preparation method thereof |
| CN103710253A (en) * | 2013-12-30 | 2014-04-09 | 湖南家嘉食品有限公司 | Method for producing table vinegar by fermenting yellow serofluid and bean dregs |
-
2015
- 2015-08-19 CN CN201510508682.1A patent/CN105054198A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101766317A (en) * | 2010-03-05 | 2010-07-07 | 曹立江 | Method for producing microbial organic health fruit vinegar beverage by adopting microbial fermentation technology |
| CN102978097A (en) * | 2012-11-27 | 2013-03-20 | 福建农林大学 | Honey tea vinegar beverage and preparation method thereof |
| CN103710253A (en) * | 2013-12-30 | 2014-04-09 | 湖南家嘉食品有限公司 | Method for producing table vinegar by fermenting yellow serofluid and bean dregs |
Non-Patent Citations (1)
| Title |
|---|
| DECKER E.A.等编: "《Oxidation in foods and beverages and antioxidant applications》", 31 December 2010, WOODHEAD PUBLISHING LIMITED * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107287089A (en) * | 2017-07-27 | 2017-10-24 | 广西柏力食品有限公司 | A kind of litchi fruit vinegar and preparation method thereof |
| CN107287089B (en) * | 2017-07-27 | 2021-01-29 | 广西柏力食品有限公司 | Litchi fruit vinegar and preparation method thereof |
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Application publication date: 20151118 |