CN105077446A - Tofu whey vinegar beverage capable of energizing and preparation method thereof - Google Patents
Tofu whey vinegar beverage capable of energizing and preparation method thereof Download PDFInfo
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- CN105077446A CN105077446A CN201510508685.5A CN201510508685A CN105077446A CN 105077446 A CN105077446 A CN 105077446A CN 201510508685 A CN201510508685 A CN 201510508685A CN 105077446 A CN105077446 A CN 105077446A
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- 239000000052 vinegar Substances 0.000 title claims abstract description 18
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 18
- 235000013361 beverage Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims description 7
- 235000013527 bean curd Nutrition 0.000 title abstract description 6
- 239000005862 Whey Substances 0.000 title abstract 4
- 102000007544 Whey Proteins Human genes 0.000 title abstract 4
- 108010046377 Whey Proteins Proteins 0.000 title abstract 4
- 235000011925 Passiflora alata Nutrition 0.000 claims abstract description 12
- 235000000370 Passiflora edulis Nutrition 0.000 claims abstract description 12
- 235000011922 Passiflora incarnata Nutrition 0.000 claims abstract description 12
- 235000013750 Passiflora mixta Nutrition 0.000 claims abstract description 12
- 235000013731 Passiflora van volxemii Nutrition 0.000 claims abstract description 12
- 244000068988 Glycine max Species 0.000 claims abstract description 10
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 10
- 235000021552 granulated sugar 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
- 240000004784 Cymbopogon citratus Species 0.000 claims abstract description 7
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims abstract description 7
- 244000294611 Punica granatum Species 0.000 claims abstract description 7
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 7
- 244000178231 Rosmarinus officinalis Species 0.000 claims abstract description 7
- 239000009759 San-Chi Substances 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
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 7
- 235000006092 Stevia rebaudiana Nutrition 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
- 238000000034 method Methods 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 30
- 239000007788 liquid Substances 0.000 claims description 15
- 239000000047 product Substances 0.000 claims description 12
- 240000002690 Passiflora mixta Species 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 229910052799 carbon Inorganic materials 0.000 claims description 7
- 241000894006 Bacteria Species 0.000 claims description 6
- 241000235342 Saccharomycetes Species 0.000 claims description 6
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 6
- 229910052709 silver Inorganic materials 0.000 claims description 6
- 239000004332 silver Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 235000013399 edible fruits 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
- 238000005554 pickling Methods 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 238000009423 ventilation Methods 0.000 claims description 3
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 206010009944 Colon cancer Diseases 0.000 abstract description 2
- 206010010774 Constipation Diseases 0.000 abstract description 2
- 206010061218 Inflammation Diseases 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 230000007246 mechanism Effects 0.000 abstract description 2
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 230000004936 stimulating effect Effects 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 230000002936 tranquilizing effect Effects 0.000 abstract description 2
- 241000218996 Passiflora Species 0.000 abstract 2
- 235000008216 herbs Nutrition 0.000 abstract 2
- 230000000968 intestinal effect Effects 0.000 abstract 2
- 241000589220 Acetobacter Species 0.000 abstract 1
- 208000001333 Colorectal Neoplasms Diseases 0.000 abstract 1
- 244000038582 Lasianthus lucidus Species 0.000 abstract 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 230000001914 calming effect Effects 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 230000003467 diminishing effect Effects 0.000 abstract 1
- 230000004054 inflammatory process Effects 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 230000002040 relaxant effect Effects 0.000 abstract 1
- 230000000717 retained effect Effects 0.000 abstract 1
- 235000015639 rosmarinus officinalis Nutrition 0.000 abstract 1
- 210000002435 tendon Anatomy 0.000 abstract 1
- 239000003053 toxin Substances 0.000 abstract 1
- 231100000765 toxin Toxicity 0.000 abstract 1
- 108700012359 toxins Proteins 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000002351 wastewater Substances 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000006025 fining agent Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 210000003205 muscle Anatomy 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
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 208000024891 symptom Diseases 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/52—Adding ingredients
-
- 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
- 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)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a tofu whey vinegar beverage capable of energizing. The tofu whey vinegar beverage is prepared from the following raw materials in parts by weight: 500-550 parts of tofu whey, 0.8-1 part of rosmarinus officinalis, 1-1.2 parts of cymbopogon citratus, 0.9-1.1 parts of stevia rebaudiana (bertoni) hemsl, 0.7-0.8 part of sanchi flowers, 30-34 parts of herbs of passionflowers, 30-35 parts of l.lucidus turcz., 28-30 parts of pomegranates, 35-40 parts of soybean milk, proper amount of white granulated sugar, proper amount of diatomite, proper amount of activated carbon, proper amount of yeast, proper amount of acetobacter and proper amount of ursolic acid. According to the beverage, the added herbs of passionflowers are capable of deeply cleaning mechanisms, expelling toxins, beautifying, promoting metabolism, relieving constipation, andclearing excitor substances adhered and retained on the intestinal canals so as to avoid stimulating the intestinal canals and prevent the excitor substances from being absorbed by a human body, so that the morbidity rate of colorectal cancer can be reduced; in addition, various Chinese herbal medicines can be added in the processing process, so that the beverage has the efficacies of harmonizing the stomach and ventilating, energizing, diminishing inflammation and sterilizing, relaxing tendon and activatingcollaterals, tranquilizing and allaying excitement, and calming the liver and cooling the blood.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to one and to refresh oneself 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 one to refresh oneself yellow seriflux vinegar beverage and preparation method thereof.
The present invention is achieved by the following technical solutions:
One is refreshed oneself yellow seriflux vinegar beverage, has following raw material to make:
Yellow seriflux 500-550, rosemary 0.8-1, lemon-grass 1-1.2, STEVIA REBAUDIANA 0.9-1.1, sanchi flower 0.7-0.8, passionflower 30-34, silver bar dish 30-35, pomegranate 28-30, 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 yellow seriflux vinegar beverage of refreshing oneself, 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) white granulated sugar adding 10% weight after passionflower chopping is pickled 7-8h for subsequent use; The chopping of silver bar dish is together sent in food steamer with pomegranate fruit grain and steams 3-4min, take out fruit and vegetable juice of squeezing the juice to obtain;
(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, add filter after pickling passionflower and system weight 2% saccharomycetes to make fermentation 7d for subsequent use;
(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) rosemary, lemon-grass, STEVIA REBAUDIANA, sanchi flower 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, fruit and vegetable juice and remain each raw material and fully mix rear homogeneous process 10-12min and filter 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 passionflower added in the present invention the degree of depth can be cleared up mechanism, toxin-expelling and face nourishing, enhances metabolism, relief of constipation symptom, remove and stick the excitor substance being trapped in enteron aisle, avoid stimulating enteron aisle and being absorbed again by human body, thus reduce the illness rate of colon cancer, in addition, the present invention with the addition of multiple Chinese herbal medicine in process, have ventilate with stomach, produce refreshing effect to the mind, anti-inflammation and sterilization, stimulate the circulation of the blood and cause the muscles and joints to relax, tranquilizing and allaying excitement, the cool blood of flat liver effect.
Detailed description of the invention
One is refreshed oneself yellow seriflux vinegar beverage, has following weight portion (kilogram) raw material to make:
Yellow seriflux 500, rosemary 0.8, lemon-grass 1, STEVIA REBAUDIANA 0.9, sanchi flower 0.7, passionflower 30, silver bar dish 30, pomegranate 28, 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 yellow seriflux vinegar beverage of refreshing oneself, 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) white granulated sugar adding 10% weight after passionflower chopping is pickled 7h for subsequent use; The chopping of silver bar dish is together sent in food steamer with pomegranate fruit grain and steams 3min, take out fruit and vegetable juice of squeezing the juice to obtain;
(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, add filter after pickling passionflower and system weight 2% saccharomycetes to make fermentation 7d for subsequent use;
(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) rosemary, lemon-grass, STEVIA REBAUDIANA, sanchi flower 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, fruit and vegetable juice and remain each raw material and fully mix rear homogeneous process 10min and filter and get final product.
Claims (2)
1. to refresh oneself a yellow seriflux vinegar beverage, it is characterized in that having following raw material to make:
Yellow seriflux 500-550, rosemary 0.8-1, lemon-grass 1-1.2, STEVIA REBAUDIANA 0.9-1.1, sanchi flower 0.7-0.8, passionflower 30-34, silver bar dish 30-35, pomegranate 28-30, 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 yellow seriflux vinegar beverage of refreshing oneself 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) white granulated sugar adding 10% weight after passionflower chopping is pickled 7-8h for subsequent use; The chopping of silver bar dish is together sent in food steamer with pomegranate fruit grain and steams 3-4min, take out fruit and vegetable juice of squeezing the juice to obtain;
(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, add filter after pickling passionflower and system weight 2% saccharomycetes to make fermentation 7d for subsequent use
(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) rosemary, lemon-grass, STEVIA REBAUDIANA, sanchi flower 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, fruit and vegetable juice and remain each raw material and fully mix rear homogeneous process 10-12min and filter and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510508685.5A CN105077446A (en) | 2015-08-19 | 2015-08-19 | Tofu whey vinegar beverage capable of energizing and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510508685.5A CN105077446A (en) | 2015-08-19 | 2015-08-19 | Tofu whey vinegar beverage capable of energizing and preparation method thereof |
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| CN105077446A true CN105077446A (en) | 2015-11-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510508685.5A Pending CN105077446A (en) | 2015-08-19 | 2015-08-19 | Tofu whey vinegar beverage capable of energizing and preparation method thereof |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2018194519A1 (en) * | 2017-04-19 | 2018-10-25 | National University Of Singapore | A soy whey-derived beverage |
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| CN1296782A (en) * | 2000-09-20 | 2001-05-30 | 于占鳌 | Bacterially fermented fruit vegetable-tea beverage containing Chinese-medicinal materials |
| CN102919917A (en) * | 2012-10-17 | 2013-02-13 | 深圳市福荫食品集团有限公司 | Health drink taking yellow serofluid as main raw material 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 |
| CN103931716A (en) * | 2014-03-25 | 2014-07-23 | 刘阿君 | Refreshing rice cracker and making method thereof |
| CN103948093A (en) * | 2014-03-19 | 2014-07-30 | 桂玉平 | Cranberry fruit vinegar beverage and processing method thereof |
| CN104621253A (en) * | 2015-03-12 | 2015-05-20 | 苏州金记食品有限公司 | Activated yellow slurry water lactic acid beverage and production process thereof |
-
2015
- 2015-08-19 CN CN201510508685.5A patent/CN105077446A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1296782A (en) * | 2000-09-20 | 2001-05-30 | 于占鳌 | Bacterially fermented fruit vegetable-tea beverage containing Chinese-medicinal materials |
| CN102919917A (en) * | 2012-10-17 | 2013-02-13 | 深圳市福荫食品集团有限公司 | Health drink taking yellow serofluid as main raw material 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 |
| CN103948093A (en) * | 2014-03-19 | 2014-07-30 | 桂玉平 | Cranberry fruit vinegar beverage and processing method thereof |
| CN103931716A (en) * | 2014-03-25 | 2014-07-23 | 刘阿君 | Refreshing rice cracker and making method thereof |
| CN104621253A (en) * | 2015-03-12 | 2015-05-20 | 苏州金记食品有限公司 | Activated yellow slurry water lactic acid beverage and production process thereof |
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| DECKER E.A.等: "《Oxidation in foods and beverages and antioxidant applications》", 31 December 2010, WOODHEAD PUBLISHING LIMITED * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2018194519A1 (en) * | 2017-04-19 | 2018-10-25 | National University Of Singapore | A soy whey-derived beverage |
| CN110573021A (en) * | 2017-04-19 | 2019-12-13 | 新加坡国立大学 | Beverage derived from soy whey |
| JP2020517252A (en) * | 2017-04-19 | 2020-06-18 | シンガポール国立大学Ｎａｔｉｏｎａｌ Ｕｎｉｖｅｒｓｉｔｙ Ｏｆ Ｓｉｎｇａｐｏｒｅ | Beverages derived from soy whey |
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Application publication date: 20151125 |