CN105146633A - Multi-strain mixed fermentation kiwi flavor beverage and production method thereof - Google Patents
Multi-strain mixed fermentation kiwi flavor beverage and production method thereof Download PDFInfo
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- CN105146633A CN105146633A CN201510665575.XA CN201510665575A CN105146633A CN 105146633 A CN105146633 A CN 105146633A CN 201510665575 A CN201510665575 A CN 201510665575A CN 105146633 A CN105146633 A CN 105146633A
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- 235000009436 Actinidia deliciosa Nutrition 0.000 title claims abstract description 62
- 244000298697 Actinidia deliciosa Species 0.000 title claims abstract description 61
- 238000000855 fermentation Methods 0.000 title claims abstract description 34
- 230000004151 fermentation Effects 0.000 title claims abstract description 34
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 235000009434 Actinidia chinensis Nutrition 0.000 title claims abstract description 16
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 15
- 235000019634 flavors Nutrition 0.000 title claims abstract description 15
- 235000013361 beverage Nutrition 0.000 title abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 41
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000011081 inoculation Methods 0.000 claims abstract description 10
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 9
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 9
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 229930003944 flavone Natural products 0.000 claims abstract description 8
- 235000011949 flavones Nutrition 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 16
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 11
- 241000723353 Chrysanthemum Species 0.000 claims description 11
- 244000241838 Lycium barbarum Species 0.000 claims description 11
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 11
- 241000894006 Bacteria Species 0.000 claims description 9
- 235000021028 berry Nutrition 0.000 claims description 9
- 150000001875 compounds Chemical class 0.000 claims description 9
- 241000589220 Acetobacter Species 0.000 claims description 8
- 150000002213 flavones Chemical class 0.000 claims description 7
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 6
- 229930091371 Fructose Natural products 0.000 claims description 6
- 239000005715 Fructose Substances 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 6
- 230000009849 deactivation Effects 0.000 claims description 6
- 239000002054 inoculum Substances 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 235000010323 ascorbic acid Nutrition 0.000 claims description 5
- 229960005070 ascorbic acid Drugs 0.000 claims description 5
- 239000011668 ascorbic acid Substances 0.000 claims description 5
- VZRRCQOUNSHSGB-UHFFFAOYSA-N 4-hydroxy-4,6,6-trimethylbicyclo[3.1.1]heptan-3-one Chemical compound C1C2C(C)(C)C1CC(=O)C2(O)C VZRRCQOUNSHSGB-UHFFFAOYSA-N 0.000 claims description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 4
- 235000013824 polyphenols Nutrition 0.000 claims description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 238000004821 distillation Methods 0.000 claims description 3
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 3
- 150000007524 organic acids Chemical class 0.000 claims description 3
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 3
- 229960002675 xylitol Drugs 0.000 claims description 3
- 235000010447 xylitol Nutrition 0.000 claims description 3
- 239000000811 xylitol Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 abstract 3
- 239000000463 material Substances 0.000 abstract 2
- 241000589212 Acetobacter pasteurianus Species 0.000 abstract 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract 1
- 244000241872 Lycium chinense Species 0.000 abstract 1
- 235000015468 Lycium chinense Nutrition 0.000 abstract 1
- 108010059820 Polygalacturonase Proteins 0.000 abstract 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 abstract 1
- 241000271567 Struthioniformes Species 0.000 abstract 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 abstract 1
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 150000002212 flavone derivatives Chemical class 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 230000002779 inactivation Effects 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000008859 change Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000008569 process 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
- A23L2/02—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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to the field of beverages, in particular to a multi-strain mixed fermentation kiwi flavor beverage and a production method thereof. The production method comprises the following steps: cleaning kiwis, carrying out peeling and pulping, adding 0.8 to 1.2 ml/kg of pectinase according to the mass of the pulp liquid, carrying out enzymolysis at water bath being 38 to 42 DEG C for 1.5 to 2.5 hours, and carrying out inactivation to obtain kiwi juice subjected to enzymolysis; adding saccharomyces cerevisiae KS-1, acetobacter pasteurianus AP-1 and lactobacillus plantarum by 2 to 12% of inoculation amount according to the proportion of (1.8-2.2):1:(1.8-2.2) into the kiwi juice, and carrying out fermentation at 20 to 37 DEG C for 96 to 144 hours; cleaning 2 to 5 g of chrysanthemum and 3 to 7 g of Chinese wolfberry, drying the cleaned materials, smashing the dried materials into powder, sterilizing the powder, adding the sterilized powder into the kiwi juice subjected to inoculation, carrying out fermentation for 18 to 30 hours, heating to 60 to 85 DEG C, and maintaining the temperature for 15 to 25 min; filtering the heated kiwi juice, separating a clear liquid, and carrying out sterilizing and packaging obtain a flavor beverage which is novel in flavor and variety, and is rich in flavone, Vc and procyanidine which are required by a human body.
Description
Technical field
The present invention relates to field of beverage, particularly relate to a kind of multiple bacteria compound fermentation kiwifruit flavor drink and production method thereof.
Background technology
Attend by the variation that consumer has a liking for beverage in recent years, market has occurred the drink of a lot of peculiar flavour.But these drinks or taste is single, or function singleness, popular requirement cannot be met.
Summary of the invention
The invention provides a kind of multiple bacteria compound fermentation kiwifruit flavor drink and production method thereof, to solve the problems of the technologies described above.
In order to achieve the above object, technical scheme of the present invention is achieved in that
A production method for multiple bacteria compound fermentation kiwifruit flavor drink, comprises the steps:
After Kiwi berry cleaning, peeling making beating, in the quality of slurries, add the pectase of 0.8-1.2ml/kg, in the water-bath of 38-42 DEG C, enzymolysis 1.5h-2.5h, obtains the kiwi-fruit juice after enzymolysis after deactivation;
Be S. cervisiae KS-1, Pasteur's acetobacter AP-1 of 2-12% and Lactobacillus plantarum by inoculum concentration by inoculative proportion be 1.8-2.2: 1: 1.8-2.2 join the kiwi-fruit juice after enzymolysis, then at 20-37 DEG C of fermentation 96-144h;
2-5g chrysanthemum, 3-7g matrimony vine cleaning-drying are joined in postvaccinal kiwi-fruit juice after pulverizing sterilizing, after fermentation 18h-30h, is heated to 60-85 DEG C and keeps 15-25min;
Then above-mentioned kiwi-fruit juice is filtered, be separated clear liquid, then sterilizing, be packaged to be finished product.
Preferably, after Kiwi berry cleaning, peeling making beating, in the quality of slurries, add the pectase of 1ml/kg, in the water-bath of 40 DEG C, enzymolysis 2h, obtains the kiwi-fruit juice after enzymolysis after deactivation.
Preferably, be S. cervisiae KS-1, Pasteur's acetobacter AP-1 of 9-10% and Lactobacillus plantarum by inoculum concentration by inoculative proportion be join kiwi-fruit juice enzymolysis after, then at 33-35 DEG C fermentation 120h at 2: 1: 2.
Preferably, during inoculation, the dress liquid coefficient 20%-80% of the kiwi-fruit juice after enzymolysis, pol is 100g/L-180g/L, preferably dress liquid coefficient 60%-70%, preferred pol 140g/L-160g/L.
Preferably, the acidity of the kiwi-fruit juice after inoculation fermentation is 15g/L-70g/L, and volume fraction of ethanol is 0.5%-5%, and reduced sugar is 4g/L-30g/L.
Preferably, 2-5g chrysanthemum, 3-7g matrimony vine cleaning-drying are joined in postvaccinal kiwi-fruit juice after pulverizing sterilizing, after fermentation 24h, be heated to 60-85 DEG C and keep 20min.
Further, also comprise by after adding chrysanthemum, matrimony vine, be separated the kiwi-fruit juice before clear liquid, then add the fructose of 65-95g/L, the xylitol of 5-10g/L.
Further, also comprise and isolated kiwi-fruit juice to be adopted distillation under vacuum to reduce ethanol wherein and acid content.
Press the multiple bacteria compound fermentation kiwifruit flavor drink that aforementioned production method is obtained, this drink comprises polyphenol, flavones, ascorbic acid, OPC, ethanol, organic acid etc.
Compared with prior art, the invention has the advantages that: after kiwi-fruit juice and pectase water-bath, after being fermented by S. cervisiae KS-1, Pasteur's acetobacter AP-1 and Lactobacillus plantarum again, obtain a kind of novel taste, new varieties after adding chrysanthemum, matrimony vine and fructose again, and be rich in the flavored drink of the flavones of needed by human body, Vc, OPC.
Detailed description of the invention
Carry out clear, complete description by the technical scheme of various embodiments of the present invention below, obviously, described embodiment is only a part of embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, other embodiments all that those of ordinary skill in the art obtain under the prerequisite not making creative work, all belong to the scope that the present invention protects.
Embodiment
A production method for multiple bacteria compound fermentation kiwifruit flavor drink, comprises the steps:
After Kiwi berry cleaning, peeling making beating, in the quality of slurries, add the pectase of 0.8-1.2ml/kg, in the water-bath of 38-42 DEG C, enzymolysis 1.5h-2.5h, obtains the kiwi-fruit juice after enzymolysis after deactivation;
Be S. cervisiae KS-1, Pasteur's acetobacter AP-1 of 2-12% and Lactobacillus plantarum by inoculum concentration by inoculative proportion be 1.8-2.2: 1: 1.8-2.2 join the kiwi-fruit juice after enzymolysis, then at 20-37 DEG C of fermentation 96-144h;
2-5g chrysanthemum, 3-7g matrimony vine cleaning-drying are joined in postvaccinal kiwi-fruit juice after pulverizing sterilizing, after fermentation 18h-30h, is heated to 60-85 DEG C and keeps 15-25min;
Then above-mentioned kiwi-fruit juice is filtered, be separated clear liquid, then sterilizing, be packaged to be finished product.
After kiwi-fruit juice and pectase water-bath, after being fermented by S. cervisiae KS-1, Pasteur's acetobacter AP-1 and Lactobacillus plantarum again, obtain a kind of novel taste, new varieties after adding chrysanthemum, matrimony vine and fructose again, and be rich in the flavored drink of the flavones of needed by human body, Vc, OPC.At preferred processing condition bottom fermentation, be conducive to the content of non-oxidizability composition flavones, polyphenol, OPC, ascorbic acid etc. in raising and stable Kiwi berry zymotic fluid, minimum to the harmful effect of non-oxidizability composition in Kiwi berry, after fermentation, finished product flavones content reaches 530mg/L, ascorbic acid (Vc) 570mg/L, OPC 160mg/L.This Process is simple, and adopt multi-cultur es one-step fermentation to obtain Kiwi berry drinks, the finished product obtained through fermentation has a kind of novel flavour.
Preferably, after Kiwi berry cleaning, peeling making beating, in the quality of slurries, add the pectase of 1ml/kg, in the water-bath of 40 DEG C, enzymolysis 2h, obtains the kiwi-fruit juice after enzymolysis after deactivation.
Preferably, be S. cervisiae KS-1, Pasteur's acetobacter AP-1 of 9-10% and Lactobacillus plantarum by inoculum concentration by inoculative proportion be join kiwi-fruit juice enzymolysis after, then at 33-35 DEG C fermentation 120h at 2: 1: 2.
Preferably, during inoculation, the dress liquid coefficient 60%-70% of the kiwi-fruit juice after enzymolysis, pol is 140g/L-160g/L.
Preferably, the acidity of the kiwi-fruit juice after inoculation fermentation is 15g/L-70g/L.
Preferably, the volume fraction of ethanol of the kiwi-fruit juice after inoculation fermentation is 0.5%-5%.
Preferably, the reduced sugar of the kiwi-fruit juice after inoculation fermentation is 4g/L-30g/L.
Preferably, 2-5g chrysanthemum, 3-7g matrimony vine cleaning-drying are joined in postvaccinal kiwi-fruit juice after pulverizing sterilizing, after fermentation 24h, be heated to 60-85 DEG C and keep 20min, obtain the health drink with improving eyesight hypotensive effect.
Further, also comprise by after adding chrysanthemum, matrimony vine, be separated the kiwi-fruit juice before clear liquid, then add the fructose of 65-95g/L, the xylitol of 5-10g/L.Preferred fructose addition is 75-80g/L.
Further, also comprise and isolated kiwi-fruit juice to be adopted distillation under vacuum to reduce alcohol wherein and acid content.
Press the multiple bacteria compound fermentation kiwifruit flavor drink that aforementioned production method is obtained, this drink comprises polyphenol, flavones, ascorbic acid, OPC, ethanol, organic acid, reduced sugar etc.
The above, it is only preferred embodiment of the present invention, not any pro forma restriction is done to the present invention, any those skilled in the art, do not departing within the scope of technical solution of the present invention, make a little change when the technology contents of above-mentioned announcement can be utilized or be modified to the Equivalent embodiments of equivalent variations, in every case be the content not departing from technical solution of the present invention, the any simple modification done above embodiment according to technical spirit of the present invention, equivalent variations and modification, all still belong in the scope of technical solution of the present invention.
Claims (9)
1. a production method for multiple bacteria compound fermentation kiwifruit flavor drink, is characterized in that, comprises the steps:
After Kiwi berry cleaning, peeling making beating, in the quality of slurries, add the pectase of 0.8-1.2ml/kg, in the water-bath of 38-42 DEG C, enzymolysis 1.5h-2.5h, obtains the kiwi-fruit juice after enzymolysis after deactivation;
Be S. cervisiae KS-1, Pasteur's acetobacter AP-1 of 2-12% and Lactobacillus plantarum by inoculum concentration by inoculative proportion be 1.8-2.2: 1: 1.8-2.2 join the kiwi-fruit juice after enzymolysis, then at 20-37 DEG C of fermentation 96-144h;
2-5g chrysanthemum, 3-7g matrimony vine cleaning-drying are joined in postvaccinal kiwi-fruit juice after pulverizing sterilizing, after fermentation 18h-30h, is heated to 60-85 DEG C and keeps 15-25min;
Then above-mentioned kiwi-fruit juice is filtered, be separated clear liquid, then sterilizing, be packaged to be finished product.
2. production method as claimed in claim 1, is characterized in that, after Kiwi berry cleaning, peeling making beating, in the quality of slurries, add the pectase of 1ml/kg, in the water-bath of 40 DEG C, enzymolysis 2h, obtains the kiwi-fruit juice after enzymolysis after deactivation.
3. production method as claimed in claim 1, it is characterized in that, be S. cervisiae KS-1, Pasteur's acetobacter AP-1 of 9-10% and Lactobacillus plantarum by inoculum concentration by inoculative proportion be join kiwi-fruit juice enzymolysis after, then at 33-35 DEG C fermentation 120h at 2: 1: 2.
4. production method as claimed in claim 1, it is characterized in that, during inoculation, the dress liquid coefficient 20%-80% of the kiwi-fruit juice after enzymolysis, pol is 100g/L-180g/L.
5. production method as claimed in claim 1, it is characterized in that, the acidity of the kiwi-fruit juice after inoculation fermentation is 15g/L-70g/L, and volume fraction of ethanol is 0.5%-5%, and reduced sugar is 4g/L-30g/L.
6. production method as claimed in claim 1, is characterized in that, joins in postvaccinal kiwi-fruit juice by 2-5g chrysanthemum, 3-7g matrimony vine cleaning-drying after pulverizing sterilizing, after fermentation 24h, is heated to 60-85 DEG C and keeps 20min.
7. production method as claimed in claim 1, is characterized in that, also comprise by after adding chrysanthemum, matrimony vine, be separated the kiwi-fruit juice before clear liquid, then add the fructose of 65-95g/L, the xylitol of 5-10g/L.
8. production method as claimed in claim 1, is characterized in that, also comprises and to be adopted by isolated kiwi-fruit juice distillation under vacuum to reduce alcohol wherein and acid content.
9., by the multiple bacteria compound fermentation kiwifruit flavor drink that any one of claim 1-8 production method is obtained, it is characterized in that, this drink comprises polyphenol, flavones, ascorbic acid, OPC, ethanol, organic acid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510665575.XA CN105146633A (en) | 2015-10-16 | 2015-10-16 | Multi-strain mixed fermentation kiwi flavor beverage and production method thereof |
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| CN201510665575.XA CN105146633A (en) | 2015-10-16 | 2015-10-16 | Multi-strain mixed fermentation kiwi flavor beverage and production method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213086A (en) * | 2016-07-19 | 2016-12-14 | 江苏省农业科学院 | A kind of composite probiotics ferment yellow peach clear-juice beverage and preparation method thereof |
| TWI683664B (en) * | 2018-09-25 | 2020-02-01 | 大江生醫股份有限公司 | Actinidia chinensis planch. fermented extracts and the use thereof in a composition for increasing the antioxidant activity, increasing the anti-glycation activity, increasing the activity of proteolytic enzymes, improving the gastrointestinal dyspepsia, and increasing the gastrointestinal flora diversity |
| CN112401094A (en) * | 2020-11-03 | 2021-02-26 | 四川省农业科学院农产品加工研究所 | Lactobacillus fermented kiwi fruit juice beverage and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213086A (en) * | 2016-07-19 | 2016-12-14 | 江苏省农业科学院 | A kind of composite probiotics ferment yellow peach clear-juice beverage and preparation method thereof |
| TWI683664B (en) * | 2018-09-25 | 2020-02-01 | 大江生醫股份有限公司 | Actinidia chinensis planch. fermented extracts and the use thereof in a composition for increasing the antioxidant activity, increasing the anti-glycation activity, increasing the activity of proteolytic enzymes, improving the gastrointestinal dyspepsia, and increasing the gastrointestinal flora diversity |
| CN112401094A (en) * | 2020-11-03 | 2021-02-26 | 四川省农业科学院农产品加工研究所 | Lactobacillus fermented kiwi fruit juice beverage and preparation method thereof |
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Application publication date: 20151216 |