CN105394506A - Bitter gourd, chrysanthemum and pear fermented beverage capable of clearing fire, and preparation method for beverage - Google Patents
Bitter gourd, chrysanthemum and pear fermented beverage capable of clearing fire, and preparation method for beverage Download PDFInfo
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- CN105394506A CN105394506A CN201510839657.1A CN201510839657A CN105394506A CN 105394506 A CN105394506 A CN 105394506A CN 201510839657 A CN201510839657 A CN 201510839657A CN 105394506 A CN105394506 A CN 105394506A
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- chrysanthemum
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- 235000007516 Chrysanthemum Nutrition 0.000 title claims abstract description 41
- 244000189548 Chrysanthemum x morifolium Species 0.000 title claims abstract description 37
- 235000009811 Momordica charantia Nutrition 0.000 title claims abstract description 20
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims description 7
- 244000302512 Momordica charantia Species 0.000 title claims 5
- 235000014443 Pyrus communis Nutrition 0.000 title abstract description 3
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 title abstract 4
- 235000013361 beverage Nutrition 0.000 title description 6
- 240000001987 Pyrus communis Species 0.000 title 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 241000220324 Pyrus Species 0.000 claims abstract description 15
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 241000287420 Pyrus x nivalis Species 0.000 claims abstract description 13
- 235000010837 Echinocereus enneacanthus subsp brevispinus Nutrition 0.000 claims abstract description 9
- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 claims abstract description 9
- 229940092385 radish extract Drugs 0.000 claims abstract description 9
- 239000004382 Amylase Substances 0.000 claims abstract description 7
- 102000013142 Amylases Human genes 0.000 claims abstract description 7
- 108010065511 Amylases Proteins 0.000 claims abstract description 7
- 241000894006 Bacteria Species 0.000 claims abstract description 7
- 235000011305 Capsella bursa pastoris Nutrition 0.000 claims abstract description 7
- 240000008867 Capsella bursa-pastoris Species 0.000 claims abstract description 7
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 7
- 240000004371 Panax ginseng Species 0.000 claims abstract description 7
- 235000019418 amylase Nutrition 0.000 claims abstract description 7
- 235000008434 ginseng Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 239000004310 lactic acid Substances 0.000 claims abstract description 7
- 235000014655 lactic acid 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
- 239000000843 powder Substances 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 16
- 235000018365 Momordica dioica Nutrition 0.000 claims description 16
- 235000021017 pears Nutrition 0.000 claims description 13
- 206010061218 Inflammation Diseases 0.000 claims description 10
- 230000004054 inflammatory process Effects 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 8
- 244000157072 Hylocereus undatus Species 0.000 claims description 7
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 6
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 6
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 6
- 241001165494 Rhodiola Species 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 240000006677 Vicia faba Species 0.000 claims description 6
- 235000010749 Vicia faba Nutrition 0.000 claims description 6
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 238000002386 leaching Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 240000005250 Chrysanthemum indicum Species 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 3
- 238000001816 cooling 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
- 238000002156 mixing Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 235000015192 vegetable juice Nutrition 0.000 claims description 3
- 230000004438 eyesight Effects 0.000 abstract description 2
- 239000003053 toxin Substances 0.000 abstract description 2
- 231100000765 toxin Toxicity 0.000 abstract description 2
- 244000078912 Trichosanthes cucumerina Species 0.000 abstract 3
- 240000008086 Echinocereus enneacanthus Species 0.000 abstract 2
- 235000002789 Panax ginseng Nutrition 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 1
- 244000042430 Rhodiola rosea Species 0.000 abstract 1
- 235000003713 Rhodiola rosea Nutrition 0.000 abstract 1
- 230000003712 anti-aging effect Effects 0.000 abstract 1
- 235000008216 herbs Nutrition 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 230000002265 prevention Effects 0.000 abstract 1
- 230000002040 relaxant effect Effects 0.000 abstract 1
- 240000001910 Momordica cochinchinensis Species 0.000 description 12
- 102000030523 Catechol oxidase Human genes 0.000 description 4
- 108010031396 Catechol oxidase Proteins 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 235000015206 pear juice Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 230000002605 anti-dotal effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 210000001339 epidermal cell Anatomy 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- 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
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
-
- 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
Abstract
The invention discloses a bitter gourd, chrysanthemum and pear fermented beverage capable of clearing fire. The fermented beverage is prepared from the following raw materials in parts by weight: 220-250 parts of chrysanthemum, 50-60 parts of snow pears, 0.01-0.02 part of amylase, 0.2-0.3 part of a radish extract, 15-20 parts of bitter gourd, 8-10 parts of fresh beans, 6-8 parts of Shepherdspurse herb, 1-1.5 parts of rhodiola rosea, 2-3 parts of pitaya flower, 1-2 parts of panax ginseng, 3-4 parts of nelumbo nucifera Gaertn, a proper amount of lactic acid bacteria, a proper amount of white granulated sugar, a proper amount of milk powder, a proper amount of citric acid and a proper amount of water. The adopted auxiliary materials such as bitter gourd in the fermented beverage have functions of heat clearing, summer-heat relieving, toxin expelling and weight losing, and the adopted Chinese medicinal herbs such as pitaya flower have efficacies of fire clearing, eyesight improvement, bowel relaxing, oxidation prevention and anti-aging.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of balsam pear chrysanthemum pears and to relieve inflammation or internal heat fermented beverage and preparation method thereof.
Background technology
Although China's chrysanthemum resources enriches, the processing of chrysanthemum is relatively backward, and product form is single, and added value is low.Improve the process technology of chrysanthemum, enrich the kind of product, expanding it and utilize, is the problem that food science and technology worker and consumer pay close attention to jointly.Chrysanthemum snow pear tea is a kind of Novel beverage, be the cold tea boiled by the multi-flavor such as chrysanthemum, snow pear medicinal material, carry out daily leisure conditioning for popular colony, there is effect of heat-clearing, flat liver and gall, be particularly suitable for leisure go window-shopping, weather sultry in drink, there is higher health value.Although snow pear can in and chrysanthemum in part bitter taste, but its overall taste is still partially pained, light, and owing to being rich in polyphenol oxidase in snow pear, polyphenol oxidase is very easily oxidized and cause snow pear brown stain, thus make chrysanthemum snow pear tea easy to change, spoiled and not easily preserve, be more not suitable for old man and child drinks.Develop unique flavor with chrysanthemum, snow pear, have the chrysanthemum pears lactic fermentation type beverage of health care for development of raw materials, can be industrial-scale production chrysanthemum class beverage lifting for theoretical foundation and technological parameter, have important practice significance to exploitation chrysanthemum resources, raising economic worth.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of balsam pear chrysanthemum pears to relieve inflammation or internal heat fermented beverage and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of balsam pear chrysanthemum pears relieve inflammation or internal heat fermented beverage, are made up of the raw material of following weight portion:
Chrysanthemum 220-250, snow pear 50-60, amylase 0.01-0.02, radish extract 0.2-0.3, balsam pear 15-20, fresh broad bean 8-10, shepherd's purse 6-8, rhodiola root 1-1.5, Pitaya Flower 2-3, ginseng 1-2, lotus base of a fruit 3-4, lactic acid bacteria is appropriate, white granulated sugar is appropriate, milk powder is appropriate, citric acid is appropriate, water is appropriate.
Described a kind of balsam pear chrysanthemum pears relieve inflammation or internal heat the preparation method of fermented beverage, comprise the following steps:
(1) chrysanthemum is placed in 180 times of water, microwave treatment 8-10 minute, microwave power is 175W; Again by chrysanthemum together with in liquid rotating to 80 DEG C thermostat water bath, stir evenly rapidly after adding the citric acid of liquid volume 0.3%, extracting at constant temperature 13-15 minute, filter, obtain chrysanthemum leaching liquor;
(2) cleaned by crisp pears, stripping and slicing after peeling, puts into pot, adds 2-3 times of poach 15-20 minute, break into homogenate again, filter, leave standstill, add amylase and radish extract when constant temperature 65 DEG C, liquefaction 1-1.5 hour, after cooling, goes to after carrying out centrifuging treatment in centrifuge, gets supernatant liquor;
(3) by after balsam pear stripping and slicing, be placed in 40 DEG C of warm water, containing the sodium chloride of 0.5%, the citric acid of 0.1% in warm water, soak and go suffering to manage 4-5 minute, after pulling out, mix with fresh broad bean, shepherd's purse and squeeze the juice, obtain compound vegetable juice;
(4) rhodiola root, Pitaya Flower, ginseng, the water heating of 8-10 times amount of the lotus base of a fruit are extracted, filter, obtain Chinese medicine extract for subsequent use;
(5) by the mixing of materials after step (1), (2), (3) process, add the lactic acid bacteria of volume of mixture 3-4%, the white granulated sugar of 5-6%, the milk powder of 8-10%, at 40 DEG C of condition bottom fermentation 6-8 hour after stirring, Chinese medicine extract after processing with step (4) again mixes, sterilizing, packing, to obtain final product.
Advantage of the present invention is: the present invention adopts microwave radiation technology water-bath method lixiviate chrysanthemum, the epidermal cell of chrysanthemum is first destroyed by microwave, use immersion method lixiviate again, more easily complete the leaching process of chrysanthemum fast, add citric acid in water-bath leaching process and can prevent the brown stain of chrysanthemum leaching liquor; The present invention adopts enzymatic isolation method to get pear juice, and adds radish extract 65 DEG C time simultaneously, and the radish extract of heating is to the active competitive inhibitory action of polyphenol oxidase (PPO) in snow pear, effectively can suppress pear juice brown stain; The present invention adopts lactobacillus-fermented, obtain a kind of novel chrysanthemum pear beverage, the various fragrance matter of existing chrysanthemum, snow pear and nutritional labeling, there is again the nutritional labeling of Yoghourt, and raciness, quality are good, be that a kind of nutrition and health care that collects acts on multi-functional beverage integrally, meet the taste of Different age group people; In addition, the auxiliary material such as balsam pear that the present invention adopts has the function of clearing away summerheat, toxin expelling fat-reducing, and the Chinese herbal medicines such as the Pitaya Flower of employing have improving eyesight of relieving inflammation or internal heat, relax bowel, anti-oxidant, antidotal effect.
Detailed description of the invention
A kind of balsam pear chrysanthemum pears relieve inflammation or internal heat fermented beverage, are made up of the raw material of following weight portion:
Chrysanthemum 220, snow pear 50, amylase 0.01, radish extract 0.2, balsam pear 15, fresh broad bean 8, shepherd's purse 6, rhodiola root 1, Pitaya Flower 2, ginseng 1, the lotus base of a fruit 3, lactic acid bacteria is appropriate, white granulated sugar is appropriate, milk powder is appropriate, citric acid is appropriate, water is appropriate.
Described a kind of balsam pear chrysanthemum pears relieve inflammation or internal heat the preparation method of fermented beverage, comprise the following steps:
(1) chrysanthemum is placed in 180 times of water, microwave treatment 8 minutes, microwave power is 175W; Again by chrysanthemum together with in liquid rotating to 80 DEG C thermostat water bath, stir evenly rapidly after adding the citric acid of liquid volume 0.3%, extracting at constant temperature 13 minutes, filter, obtain chrysanthemum leaching liquor;
(2) cleaned by crisp pears, stripping and slicing after peeling, puts into pot, adds 2 times of poach 15 minutes, break into homogenate again, filter, leave standstill, add amylase and radish extract when constant temperature 65 DEG C, liquefy 1 hour, after cooling, go to after carrying out centrifuging treatment in centrifuge, get supernatant liquor;
(3) by after balsam pear stripping and slicing, be placed in 40 DEG C of warm water, containing the sodium chloride of 0.5%, the citric acid of 0.1% in warm water, soak and go suffering to manage 4 minutes, after pulling out, mix with fresh broad bean, shepherd's purse and squeeze the juice, obtain compound vegetable juice;
(4) rhodiola root, Pitaya Flower, ginseng, the water heating of 8 times amount of the lotus base of a fruit are extracted, filter, obtain Chinese medicine extract for subsequent use;
(5) by the mixing of materials after step (1), (2), (3) process, add the lactic acid bacteria of volume of mixture 3%, the white granulated sugar of 5%, the milk powder of 8%, 40 DEG C of condition bottom fermentations 6 hours after stirring, then the Chinese medicine extract after processing with step (4) mixes, sterilizing, packing, to obtain final product.
Claims (2)
1. balsam pear chrysanthemum pears relieve inflammation or internal heat a fermented beverage, it is characterized in that being made up of the raw material of following weight portion:
Chrysanthemum 220-250, snow pear 50-60, amylase 0.01-0.02, radish extract 0.2-0.3, balsam pear 15-20, fresh broad bean 8-10, shepherd's purse 6-8, rhodiola root 1-1.5, Pitaya Flower 2-3, ginseng 1-2, lotus base of a fruit 3-4, lactic acid bacteria is appropriate, white granulated sugar is appropriate, milk powder is appropriate, citric acid is appropriate, water is appropriate.
2. a kind of balsam pear chrysanthemum pears according to claim 1 relieve inflammation or internal heat the preparation method of fermented beverage, it is characterized in that comprising the following steps:
(1) chrysanthemum is placed in 180 times of water, microwave treatment 8-10 minute, microwave power is 175W; Again by chrysanthemum together with in liquid rotating to 80 DEG C thermostat water bath, stir evenly rapidly after adding the citric acid of liquid volume 0.3%, extracting at constant temperature 13-15 minute, filter, obtain chrysanthemum leaching liquor;
(2) cleaned by crisp pears, stripping and slicing after peeling, puts into pot, adds 2-3 times of poach 15-20 minute, break into homogenate again, filter, leave standstill, add amylase and radish extract when constant temperature 65 DEG C, liquefaction 1-1.5 hour, after cooling, goes to after carrying out centrifuging treatment in centrifuge, gets supernatant liquor;
(3) by after balsam pear stripping and slicing, be placed in 40 DEG C of warm water, containing the sodium chloride of 0.5%, the citric acid of 0.1% in warm water, soak and go suffering to manage 4-5 minute, after pulling out, mix with fresh broad bean, shepherd's purse and squeeze the juice, obtain compound vegetable juice;
(4) rhodiola root, Pitaya Flower, ginseng, the water heating of 8-10 times amount of the lotus base of a fruit are extracted, filter, obtain Chinese medicine extract for subsequent use;
(5) by the mixing of materials after step (1), (2), (3) process, add the lactic acid bacteria of volume of mixture 3-4%, the white granulated sugar of 5-6%, the milk powder of 8-10%, at 40 DEG C of condition bottom fermentation 6-8 hour after stirring, Chinese medicine extract after processing with step (4) again mixes, sterilizing, packing, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510839657.1A CN105394506A (en) | 2015-11-27 | 2015-11-27 | Bitter gourd, chrysanthemum and pear fermented beverage capable of clearing fire, and preparation method for beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510839657.1A CN105394506A (en) | 2015-11-27 | 2015-11-27 | Bitter gourd, chrysanthemum and pear fermented beverage capable of clearing fire, and preparation method for beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105394506A true CN105394506A (en) | 2016-03-16 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510839657.1A Pending CN105394506A (en) | 2015-11-27 | 2015-11-27 | Bitter gourd, chrysanthemum and pear fermented beverage capable of clearing fire, and preparation method for beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105394506A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106666307A (en) * | 2016-12-20 | 2017-05-17 | 蚌埠鲲鹏食品饮料有限公司 | Health-care cucumber beverage and preparation method thereof |
| CN106819723A (en) * | 2016-12-19 | 2017-06-13 | 蚌埠鲲鹏食品饮料有限公司 | A kind of heat-clearing and fire-reducing water hyacinth beverage |
| CN110050917A (en) * | 2018-09-25 | 2019-07-26 | 渤海大学 | A kind of preparation method of rhizoma imperatae Composite fermentation type beverage made of fruits or vegetables |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734848A (en) * | 2013-12-27 | 2014-04-23 | 胡本奎 | Walnut fermented beverage and processing method thereof |
| CN104170957A (en) * | 2014-08-14 | 2014-12-03 | 安徽燕之坊食品有限公司 | Coix seed fermented beverage and preparation method thereof |
| CN104621256A (en) * | 2015-01-22 | 2015-05-20 | 凤阳瑞诚食品科技有限公司 | Peanut sprout fermented black fungus pudding |
| CN104621661A (en) * | 2015-01-22 | 2015-05-20 | 凤阳瑞诚食品科技有限公司 | Honey, bean sprout and black fungus fermented drink |
| CN104621257A (en) * | 2015-01-22 | 2015-05-20 | 凤阳瑞诚食品科技有限公司 | Kidney-tonifying black bean seedling-black fungus fermented beverage |
-
2015
- 2015-11-27 CN CN201510839657.1A patent/CN105394506A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734848A (en) * | 2013-12-27 | 2014-04-23 | 胡本奎 | Walnut fermented beverage and processing method thereof |
| CN104170957A (en) * | 2014-08-14 | 2014-12-03 | 安徽燕之坊食品有限公司 | Coix seed fermented beverage and preparation method thereof |
| CN104621256A (en) * | 2015-01-22 | 2015-05-20 | 凤阳瑞诚食品科技有限公司 | Peanut sprout fermented black fungus pudding |
| CN104621661A (en) * | 2015-01-22 | 2015-05-20 | 凤阳瑞诚食品科技有限公司 | Honey, bean sprout and black fungus fermented drink |
| CN104621257A (en) * | 2015-01-22 | 2015-05-20 | 凤阳瑞诚食品科技有限公司 | Kidney-tonifying black bean seedling-black fungus fermented beverage |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819723A (en) * | 2016-12-19 | 2017-06-13 | 蚌埠鲲鹏食品饮料有限公司 | A kind of heat-clearing and fire-reducing water hyacinth beverage |
| CN106666307A (en) * | 2016-12-20 | 2017-05-17 | 蚌埠鲲鹏食品饮料有限公司 | Health-care cucumber beverage and preparation method thereof |
| CN110050917A (en) * | 2018-09-25 | 2019-07-26 | 渤海大学 | A kind of preparation method of rhizoma imperatae Composite fermentation type beverage made of fruits or vegetables |
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