CN105192796A - Alcohol-effect-dispelling and liver-protecting yellow-serofluid and vinegar beverage and preparing method thereof - Google Patents
Alcohol-effect-dispelling and liver-protecting yellow-serofluid and vinegar beverage and preparing method thereof Download PDFInfo
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- CN105192796A CN105192796A CN201510508706.3A CN201510508706A CN105192796A CN 105192796 A CN105192796 A CN 105192796A CN 201510508706 A CN201510508706 A CN 201510508706A CN 105192796 A CN105192796 A CN 105192796A
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- 239000000052 vinegar Substances 0.000 title claims abstract description 19
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 19
- 235000013361 beverage Nutrition 0.000 title claims abstract description 14
- 238000000034 method Methods 0.000 title abstract description 3
- 210000004185 liver Anatomy 0.000 claims abstract description 11
- 244000068988 Glycine max Species 0.000 claims abstract description 10
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 10
- 240000000111 Saccharum officinarum Species 0.000 claims abstract description 10
- 235000007201 Saccharum officinarum Nutrition 0.000 claims abstract description 10
- 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
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229910052799 carbon Inorganic materials 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
- 240000008067 Cucumis sativus Species 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
- 235000021552 granulated sugar 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
- 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
- 208000007848 Alcoholism Diseases 0.000 claims description 10
- 201000007930 alcohol dependence Diseases 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 244000241257 Cucumis melo Species 0.000 claims description 6
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 claims description 6
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 6
- 244000078118 Ilex latifolia Species 0.000 claims description 6
- 235000008706 Ilex latifolia Nutrition 0.000 claims description 6
- 241000235342 Saccharomycetes Species 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 239000002893 slag Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 244000025254 Cannabis sativa Species 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 238000001556 precipitation Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000009423 ventilation Methods 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims 5
- 230000000694 effects Effects 0.000 abstract description 5
- 206010023126 Jaundice Diseases 0.000 abstract description 2
- 206010030113 Oedema Diseases 0.000 abstract description 2
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 230000035619 diuresis Effects 0.000 abstract description 2
- 210000000232 gallbladder Anatomy 0.000 abstract description 2
- 230000001939 inductive effect Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 2
- 241000722948 Apocynum cannabinum Species 0.000 abstract 1
- 235000009849 Cucumis sativus Nutrition 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 1
- 241000209035 Ilex Species 0.000 abstract 1
- 235000003332 Ilex aquifolium Nutrition 0.000 abstract 1
- 235000002296 Ilex sandwicensis Nutrition 0.000 abstract 1
- 235000002294 Ilex volkensiana Nutrition 0.000 abstract 1
- 235000003283 Pachira macrocarpa Nutrition 0.000 abstract 1
- 241000244938 Penthorum chinense Species 0.000 abstract 1
- 241000219780 Pueraria Species 0.000 abstract 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 240000001085 Trapa natans Species 0.000 abstract 1
- 235000014364 Trapa natans Nutrition 0.000 abstract 1
- 235000009165 saligot Nutrition 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 description 10
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 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
- 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
- 230000007547 defect Effects 0.000 description 1
- 239000006025 fining agent Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 244000005700 microbiome Species 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
- 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
- A23L2/02—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
- 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
-
- 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)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses an alcohol-effect-dispelling and liver-protecting yellow-serofluid and vinegar beverage. The alcohol-effect-dispelling and liver-protecting yellow-serofluid and vinegar beverage is prepared from, by weight, 500 parts to 550 parts of yellow serofluid, 1 part to 1.2 parts of dogbane leaves, 0.8 part to 1.1 parts of pueraria flowers, 1.3 parts to 1.4 parts of penthorum chinense, 0.7 part to 0.9 part of water chestnuts, 40 parts to 45 parts of cucumbers, 25 parts to 30 parts of sugarcane, 20 parts to 24 parts of broadleaf holly leaves, 35 pars to 40 parts of soybean milk, a proper amount of white granulated sugar, a proper amount of kieselguhr, a proper amount of active carbon, a proper amount of yeast, a proper quantity of acetic bacteria and a proper amount of ursolic acid. According to the alcohol-effect-dispelling and liver-protecting yellow-serofluid and vinegar beverage, various traditional Chinese medicinal materials are added in the processing process, and the effects of clearing away heat and toxic materials, normalizing the gallbladder function to treat jaundice, promoting blood circulation to dispel blood stasis, inducing diuresis to alleviate edema, dispelling the effect of alcohol and protecting the liver are achieved.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of relieving alcoholism and protecting liver 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 relieving alcoholism and protecting liver yellow seriflux vinegar beverage and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of relieving alcoholism and protecting liver yellow seriflux vinegar beverage, has following raw material to make:
Yellow seriflux 500-550, Folium Apocyni Veneti 1-1.2, FI puerariae 0.8-1.1, catch up with yellow careless 1.3-1.4, corner angle 0.7-0.9, cucumber 40-45, sugarcane 25-30, Ilex Latifolia Thunb 20-24, 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 relieving alcoholism and protecting liver 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) former clear liquid 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 system weight 2% saccharomycetes to make fermentation 7d;
(3) get after Ilex Latifolia Thunb is dried and grind to obtain tea powder, string after two sides of being cut into slices by cucumber is stained with tea powder and be placed in boiling 15-16min in food steamer, to take out in water cleaning and to go after tea grounds tea muskmelon sheet is for subsequent use; Get sugar cane crushing for subsequent use;
(4) by Folium Apocyni Veneti, FI puerariae, catch up with yellow grass, corner angle add 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;
(5) in step (2) gained feed liquid, be blended into soya-bean milk and add the acetic acid bacteria of tea muskmelon sheet and system weight 6-8%, maintain product temperature at 35-37 DEG C, ventilation condition bottom fermentation 8d, then the clarifying treatment that removes slag after pasteurization sterilizing obtaining finished product vinegar;
(6) by finished product vinegar and herb liquid, sugar-cane juice and remain each raw material and fully mix rear 0-4 DEG C lower seal and refrigerate 5-6h, elimination bottom precipitation 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.In addition, the present invention with the addition of multiple Chinese herbal medicine in process, has clearing heat and detoxicating, normalizing gallbladder to cure jaundice, promoting blood circulation to remove blood stasis, inducing diuresis for removing edema, relieving alcoholism and protecting liver effect.
Detailed description of the invention
A kind of relieving alcoholism and protecting liver yellow seriflux vinegar beverage, has following weight portion (kilogram) raw material to make:
Yellow seriflux 500, Folium Apocyni Veneti 1, FI puerariae 0.8, catch up with yellow grass 1.3, corner angle 0.7, cucumber 40, sugarcane 25, Ilex Latifolia Thunb 20, 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 relieving alcoholism and protecting liver 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) former clear liquid 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 system weight 2% saccharomycetes to make fermentation 7d;
(3) get after Ilex Latifolia Thunb is dried and grind to obtain tea powder, string after two sides of being cut into slices by cucumber is stained with tea powder and be placed in boiling 15min in food steamer, to take out in water cleaning and to go after tea grounds tea muskmelon sheet is for subsequent use; Get sugar cane crushing for subsequent use;
(4) by Folium Apocyni Veneti, FI puerariae, catch up with yellow grass, corner angle add 6 times of water big fire decoct 1 hour after press filtration to remove slag to obtain herb liquid;
(5) in step (2) gained feed liquid, be blended into soya-bean milk and add the acetic acid bacteria of tea muskmelon sheet and system weight 6%, maintain product temperature at 35 DEG C, ventilation condition bottom fermentation 8d, then the clarifying treatment that removes slag after pasteurization sterilizing obtaining finished product vinegar;
(6) by finished product vinegar and herb liquid, sugar-cane juice and remain each raw material and fully mix rear 0 DEG C of lower seal and refrigerate 5h, elimination bottom precipitation and get final product.
Claims (2)
1. a relieving alcoholism and protecting liver yellow seriflux vinegar beverage, is characterized in that having following raw material to make:
Yellow seriflux 500-550, Folium Apocyni Veneti 1-1.2, FI puerariae 0.8-1.1, catch up with yellow careless 1.3-1.4, corner angle 0.7-0.9, cucumber 40-45, sugarcane 25-30, Ilex Latifolia Thunb 20-24, 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 relieving alcoholism and protecting liver 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) former clear liquid 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 system weight 2% saccharomycetes to make fermentation 7d;
(3) get after Ilex Latifolia Thunb is dried and grind to obtain tea powder, string after two sides of being cut into slices by cucumber is stained with tea powder and be placed in boiling 15-16min in food steamer, to take out in water cleaning and to go after tea grounds tea muskmelon sheet is for subsequent use; Get sugar cane crushing for subsequent use;
(4) by Folium Apocyni Veneti, FI puerariae, catch up with yellow grass, corner angle add 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;
(5) in step (2) gained feed liquid, be blended into soya-bean milk and add the acetic acid bacteria of tea muskmelon sheet and system weight 6-8%, maintain product temperature at 35-37 DEG C, ventilation condition bottom fermentation 8d, then the clarifying treatment that removes slag after pasteurization sterilizing obtaining finished product vinegar;
(6) by finished product vinegar and herb liquid, sugar-cane juice and remain each raw material and fully mix rear 0-4 DEG C lower seal and refrigerate 5-6h, elimination bottom precipitation and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510508706.3A CN105192796A (en) | 2015-08-19 | 2015-08-19 | Alcohol-effect-dispelling and liver-protecting yellow-serofluid and vinegar beverage and preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510508706.3A CN105192796A (en) | 2015-08-19 | 2015-08-19 | Alcohol-effect-dispelling and liver-protecting yellow-serofluid and vinegar beverage and preparing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105192796A true CN105192796A (en) | 2015-12-30 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510508706.3A Pending CN105192796A (en) | 2015-08-19 | 2015-08-19 | Alcohol-effect-dispelling and liver-protecting yellow-serofluid and vinegar beverage and preparing method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN105192796A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111202168A (en) * | 2020-01-17 | 2020-05-29 | 安徽省农业科学院农产品加工研究所 | Bioactive feed fermented by soybean yellow serofluid 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 |
| 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 |
| 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 CN201510508706.3A patent/CN105192796A/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 |
| 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 |
| 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 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111202168A (en) * | 2020-01-17 | 2020-05-29 | 安徽省农业科学院农产品加工研究所 | Bioactive feed fermented by soybean yellow serofluid and preparation method thereof |
| CN111202168B (en) * | 2020-01-17 | 2023-04-14 | 安徽省农业科学院农产品加工研究所 | Bioactive feed fermented by soybean yellow serofluid and preparation method thereof |
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Application publication date: 20151230 |
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