CN105285587A - Pear vinegar beverage containing green tea polysaccharide and preparation method of pear vinegar beverage - Google Patents
Pear vinegar beverage containing green tea polysaccharide and preparation method of pear vinegar beverage Download PDFInfo
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- CN105285587A CN105285587A CN201510714486.XA CN201510714486A CN105285587A CN 105285587 A CN105285587 A CN 105285587A CN 201510714486 A CN201510714486 A CN 201510714486A CN 105285587 A CN105285587 A CN 105285587A
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- 235000021419 vinegar Nutrition 0.000 title claims abstract description 30
- 239000000052 vinegar Substances 0.000 title claims abstract description 30
- 150000004676 glycans Chemical class 0.000 title claims abstract description 19
- 229920001282 polysaccharide Polymers 0.000 title claims abstract description 19
- 239000005017 polysaccharide Substances 0.000 title claims abstract description 19
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 18
- 235000013361 beverage Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000009569 green tea Nutrition 0.000 title abstract 3
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- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 7
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- 240000000588 Hericium erinaceus Species 0.000 claims abstract description 7
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- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 7
- 235000020197 coconut milk Nutrition 0.000 claims abstract description 7
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- 239000002994 raw material Substances 0.000 claims abstract description 4
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 12
- 238000007711 solidification Methods 0.000 claims description 7
- 230000008023 solidification Effects 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 6
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- 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 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 3
- 238000010564 aerobic fermentation Methods 0.000 claims description 3
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 3
- 230000001804 emulsifying effect Effects 0.000 claims description 3
- 210000002615 epidermis Anatomy 0.000 claims description 3
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- 239000000706 filtrate Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
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- 239000011259 mixed solution Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000015206 pear juice Nutrition 0.000 claims description 3
- 230000001105 regulatory effect Effects 0.000 claims description 3
- 235000010413 sodium alginate Nutrition 0.000 claims description 3
- 239000000661 sodium alginate Substances 0.000 claims description 3
- 229940005550 sodium alginate Drugs 0.000 claims description 3
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- 239000003205 fragrance Substances 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 2
- 229920001661 Chitosan Polymers 0.000 abstract 1
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- 244000134540 Polymnia sonchifolia Species 0.000 abstract 1
- 235000003406 Polymnia sonchifolia Nutrition 0.000 abstract 1
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 1
- 239000002244 precipitate Substances 0.000 abstract 1
- 244000088401 Pyrus pyrifolia Species 0.000 description 3
- 235000001630 Pyrus pyrifolia var culta Nutrition 0.000 description 3
- 235000011572 Pyrus ussuriensis Nutrition 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
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- 239000002253 acid Substances 0.000 description 1
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- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
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- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000010520 ghee Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
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- 230000035764 nutrition Effects 0.000 description 1
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- 239000002420 orchard Substances 0.000 description 1
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- 208000026435 phlegm Diseases 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
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- 238000010791 quenching Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000003440 toxic substance Substances 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a pear vinegar beverage containing green tea polysaccharide. The pear vinegar beverage is made from the following raw materials in parts by weight: 500-550 parts of pears, 1-2 parts of green tea polysaccharide, 20-30 parts of blueberries, 10-15 parts of yacon, 20-30 parts of yoghourt, 30-40 parts of coconut milk, 5-8 parts of hericium erinaceus, 4-6 parts of coix seeds, 7-9 parts of Chinese yam, 26-32 parts of maltose, 4-5 parts of chitosan and an appropriate amount of pectinase. The pear vinegar obtained by the preparation method disclosed by the invention is yellowish in color, clear, transparent and glossy, consonant in uniformity, and free from suspended substances and precipitate, has the fragrance of brewed vinegar and peculiar delicate fragrance of the pears, and is gentle, pure, rich and mellow in sourness.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of pear fruit vinegar beverage containing green tea tea polysaccharide and preparation method thereof.
Background technology
The pulp of pears is well-illuminated white, fresh and tender succulence, and taste is sweet, the micro-acid of core taste, cool sexuality.Pears are distributed in North China, northeast, northwest and Yangtze river basin each province.Its kind and kind are extremely many, and China is one of cradle, Pyrus L center, and the pears of Asia pear mostly come from east Asia.Chinese pear cultivated area and output are only second to apple.Wherein, Anhui, Hebei, Shandong, Liaoning Si Sheng are the concentrated producing regions of Chinese pear, and about cultivated area accounts for half, output is more than 60%.Dangshan, Anhui Province and around a band are crisp pears producing region, and are theatre in flakes maximum in the world, account for 70 percent of whole county cultivated area, have the title of " Chinese pear all ", are the Industrial Areas, orchard in flakes the biggest in the world that Guiness Records is assert.Dangshan pear annual production about 1,500,000,000 jin, accounts for 1/8th of national pears total output.
Containing sugar, mineral matter, organic acid and multivitamin in Dangshan pear, vegetal pole horn of plenty, modern clinic also proves: Dangshan pear have quench the thirst, promote the production of body fluid, the effect such as heat of dispelling is relieved summer heat, moistening lung of reducing phlegm, relieving cough and asthma, nourishing Yin and falling fire, cool heart removing toxic substances, " fruit in Chinese artichoke, medicine Zisco clarified butter " is referred to as by the successive dynasties traditional Chinese medical science.The operatic circle abundance that Dangshan, Anhui is annual, but the storage condition more complicated of the operatic circle, deal with improperly and will cause waste.Fruit vinegar and fruit vinegar beverage are health drinks, pears are processed into most of nutrition that fruit vinegar can retain pears, and process are gentle, energy consumption is low, compared with canned pack in the past, product specification and quality all increase, and improve economic benefit and the social benefit of pears industry.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of pear fruit vinegar beverage containing green tea tea polysaccharide and preparation method thereof.
The present invention is achieved by the following technical solutions:
Containing the pear fruit vinegar beverage of green tea tea polysaccharide, be made up of the raw material of following weight portion: pears 500-550, green tea tea polysaccharide 1-2, blueberry 20-30, Smallantus sonchifolium 10-15, Yoghourt 20-30, coconut milk 30-40, Hericium erinaceus 5-8, coix seed 4-6, Chinese yam 7-9, maltose 26-32, shitosan 4-5, pectase are appropriate.
The preparation method of described a kind of pear fruit vinegar beverage containing green tea tea polysaccharide, comprises the following steps:
(1) sodium alginate soln of 10% and the calcium carbonate soln 50ml of 8% is taken respectively, the monoglyceride of the pectase and 6-7ml that add 1500U/L after mixing carries out stirring and emulsifying, then the edible alcohol and the proportion of acetic acid that join equal in quality part are in the mixed solution of 100:1, the calcium chloride solution adding the 0.05mol/L of 100ml after stirring a period of time again stirs, leave standstill after 4-5h clear water rinses and add shitosan, stirring at room temperature 2-3h, obtains shitosan solidification pectase microcapsules;
(2) epidermis and fruit stone is removed after being cleaned by pears, then pulp is squeezed into juice together with blueberry, Smallantus sonchifolium, then shitosan solidification pectase microcapsules are added, enzymolysis 25-30min under the condition of 60-70 DEG C, adding glucose sugar after being cooled to 32-36 DEG C makes the pol of pear juice at 15-20%, the saccharomyces cerevisiae activated is joined according to the inoculum concentration of 0.08-0.12% after stirring in the Hu grapefruit juice fermented, carries out ferment at constant temperature process, ferment after 3-5 days and get the more clear pear wine liquid in upper strata;
(3) the pear wine liquid obtained is put into the fermentation tank after sterilizing, in regulating tank, temperature is 30-32 DEG C, add in pear wine liquid by 100-120mL/L inoculum concentration after acetic acid bacteria is activated, deep-layer liquid mode is adopted to carry out aerobic fermentation, fermentation is terminated when alcohol concentration reaches about 5%, get filtrate after using activated carbon filter to filter, obtain the operatic circle vinegar;
(4) Hericium erinaceus, coix seed, Chinese yam are added poach 30-40min after pulverizing together, add Yoghourt after being cooled to room temperature and mix, then send into freeze drier and carry out freeze drying, after pulverizing, obtain nutrient powder;
(5) in the operatic circle vinegar in step (3), nutrient powder, coconut milk, maltose is added, filling after 70-75 DEG C of sterilizing 8-10min after being diluted with water, obtain the described pear fruit vinegar beverage containing green tea tea polysaccharide.
Advantage of the present invention is: the pears vinegar color and luster that the present invention obtains is faint yellow, clear, glossy, uniformity, no suspended substance and sediment, and have making vinegar fragrance and the distinctive fragrant of pears itself, tart flavour is soft pure, strong mellow.The pectase that the present invention uses shitosan to solidify can improve crushing juice rate, and the heat resistance of pectase after solidification strengthens greatly, and the hydrolysis temperature of raising not only can play the effect of sterilizing, and can reduce enzymolysis time, raises the efficiency; The Polysaccharide from Green Tea, blueberry etc. that add are not only nutritious, improve the taste of fruit vinegar, meet the taste of general population.
Detailed description of the invention
Containing the pear fruit vinegar beverage of green tea tea polysaccharide, be made up of the raw material of following weight portion (kg): pears 500, green tea tea polysaccharide 1, blueberry 20, Smallantus sonchifolium 10, Yoghourt 20, coconut milk 30, Hericium erinaceus 5, coix seed 4, Chinese yam 7, maltose 26, shitosan 4, pectase are appropriate.
The preparation method of described a kind of pear fruit vinegar beverage containing green tea tea polysaccharide, comprises the following steps:
(1) sodium alginate soln of 10% and the calcium carbonate soln 50ml of 8% is taken respectively, the monoglyceride of the pectase and 6ml that add 1500U/L after mixing carries out stirring and emulsifying, then the edible alcohol and the proportion of acetic acid that join equal in quality part are in the mixed solution of 100:1, the calcium chloride solution adding the 0.05mol/L of 100ml after stirring a period of time again stirs, leave standstill after 4h clear water rinses and add shitosan, stirring at room temperature 2h, obtains shitosan solidification pectase microcapsules;
(2) epidermis and fruit stone is removed after being cleaned by pears, then pulp is squeezed into juice together with blueberry, Smallantus sonchifolium, then shitosan solidification pectase microcapsules are added, enzymolysis 25min under the condition of 60 DEG C, adding glucose sugar after being cooled to 32 DEG C makes the pol of pear juice 15%, by the saccharomyces cerevisiae activated according to 0.08% inoculum concentration join carry out ferment at constant temperature process after stirring in the Hu grapefruit juice fermented, ferment after 3 days and get the more clear pear wine liquid in upper strata;
(3) the pear wine liquid obtained is put into the fermentation tank after sterilizing, in regulating tank, temperature is 30 DEG C, add in pear wine liquid by 100mL/L inoculum concentration after acetic acid bacteria is activated, deep-layer liquid mode is adopted to carry out aerobic fermentation, fermentation is terminated when alcohol concentration reaches about 5%, get filtrate after using activated carbon filter to filter, obtain the operatic circle vinegar;
(4) Hericium erinaceus, coix seed, Chinese yam are added poach 30min after pulverizing together, add Yoghourt after being cooled to room temperature and mix, then send into freeze drier and carry out freeze drying, after pulverizing, obtain nutrient powder;
(5) in the operatic circle vinegar in step (3), nutrient powder, coconut milk, maltose is added, filling after 70 DEG C of sterilizing 8min after being diluted with water, obtain the described pear fruit vinegar beverage containing green tea tea polysaccharide.
Claims (2)
1. the pear fruit vinegar beverage containing green tea tea polysaccharide, it is characterized in that, be made up of the raw material of following weight portion: pears 500-550, green tea tea polysaccharide 1-2, blueberry 20-30, Smallantus sonchifolium 10-15, Yoghourt 20-30, coconut milk 30-40, Hericium erinaceus 5-8, coix seed 4-6, Chinese yam 7-9, maltose 26-32, shitosan 4-5, pectase are appropriate.
2. the preparation method of a kind of pear fruit vinegar beverage containing green tea tea polysaccharide according to claim 1, is characterized in that, comprise the following steps:
(1) sodium alginate soln of 10% and the calcium carbonate soln 50ml of 8% is taken respectively, the monoglyceride of the pectase and 6-7ml that add 1500U/L after mixing carries out stirring and emulsifying, then the edible alcohol and the proportion of acetic acid that join equal in quality part are in the mixed solution of 100:1, the calcium chloride solution adding the 0.05mol/L of 100ml after stirring a period of time again stirs, leave standstill after 4-5h clear water rinses and add shitosan, stirring at room temperature 2-3h, obtains shitosan solidification pectase microcapsules;
(2) epidermis and fruit stone is removed after being cleaned by pears, then pulp is squeezed into juice together with blueberry, Smallantus sonchifolium, then shitosan solidification pectase microcapsules are added, enzymolysis 25-30min under the condition of 60-70 DEG C, adding glucose sugar after being cooled to 32-36 DEG C makes the pol of pear juice at 15-20%, the saccharomyces cerevisiae activated is joined according to the inoculum concentration of 0.08-0.12% after stirring in the Hu grapefruit juice fermented, carries out ferment at constant temperature process, ferment after 3-5 days and get the more clear pear wine liquid in upper strata;
(3) the pear wine liquid obtained is put into the fermentation tank after sterilizing, in regulating tank, temperature is 30-32 DEG C, add in pear wine liquid by 100-120mL/L inoculum concentration after acetic acid bacteria is activated, deep-layer liquid mode is adopted to carry out aerobic fermentation, fermentation is terminated when alcohol concentration reaches about 5%, get filtrate after using activated carbon filter to filter, obtain the operatic circle vinegar;
(4) Hericium erinaceus, coix seed, Chinese yam are added poach 30-40min after pulverizing together, add Yoghourt after being cooled to room temperature and mix, then send into freeze drier and carry out freeze drying, after pulverizing, obtain nutrient powder;
(5) in the operatic circle vinegar in step (3), nutrient powder, coconut milk, maltose is added, filling after 70-75 DEG C of sterilizing 8-10min after being diluted with water, obtain the described pear fruit vinegar beverage containing green tea tea polysaccharide.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510714486.XA CN105285587A (en) | 2015-10-29 | 2015-10-29 | Pear vinegar beverage containing green tea polysaccharide and preparation method of pear vinegar beverage |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510714486.XA CN105285587A (en) | 2015-10-29 | 2015-10-29 | Pear vinegar beverage containing green tea polysaccharide and preparation method of pear vinegar beverage |
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| CN201510714486.XA Pending CN105285587A (en) | 2015-10-29 | 2015-10-29 | Pear vinegar beverage containing green tea polysaccharide and preparation method of pear vinegar beverage |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107253A (en) * | 2016-06-15 | 2016-11-16 | 安徽徽王食品有限公司 | A kind of Cortex Albiziae is invigorated blood circulation composite blueberry fruit juice and preparation method thereof |
| CN106173765A (en) * | 2016-08-23 | 2016-12-07 | 施安乐 | A kind of fermented type Herba Saussureae Involueratae gold bead composite beverage and preparation technology thereof |
| CN106261378A (en) * | 2016-08-16 | 2017-01-04 | 安庆市龙泉生态农林开发有限公司 | A kind of fermented type blue berry gold bead composite beverage and preparation technology thereof |
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- 2015-10-29 CN CN201510714486.XA patent/CN105285587A/en active Pending
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| 吴健 等: "海藻酸钠-壳聚糖钠固定碱性果胶酶的研究", 《染整技术》 * |
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| CN106107253A (en) * | 2016-06-15 | 2016-11-16 | 安徽徽王食品有限公司 | A kind of Cortex Albiziae is invigorated blood circulation composite blueberry fruit juice and preparation method thereof |
| CN106261378A (en) * | 2016-08-16 | 2017-01-04 | 安庆市龙泉生态农林开发有限公司 | A kind of fermented type blue berry gold bead composite beverage and preparation technology thereof |
| CN106173765A (en) * | 2016-08-23 | 2016-12-07 | 施安乐 | A kind of fermented type Herba Saussureae Involueratae gold bead composite beverage and preparation technology thereof |
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Application publication date: 20160203 |