CN105639377A - Beverage with dampness eliminating function and preparation method thereof - Google Patents
Beverage with dampness eliminating function and preparation method thereof Download PDFInfo
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- CN105639377A CN105639377A CN201511033421.5A CN201511033421A CN105639377A CN 105639377 A CN105639377 A CN 105639377A CN 201511033421 A CN201511033421 A CN 201511033421A CN 105639377 A CN105639377 A CN 105639377A
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 30
- 210000000582 semen Anatomy 0.000 claims abstract description 23
- 238000001914 filtration Methods 0.000 claims abstract description 13
- 238000009835 boiling Methods 0.000 claims abstract description 12
- 244000268590 Euryale ferox Species 0.000 claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 11
- 235000006487 Euryale ferox Nutrition 0.000 claims abstract description 10
- 239000000706 filtrate Substances 0.000 claims description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 27
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 23
- 229930006000 Sucrose Natural products 0.000 claims description 23
- 239000003085 diluting agent Substances 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 13
- 230000008569 process Effects 0.000 claims description 13
- 239000004382 Amylase Substances 0.000 claims description 10
- 230000004913 activation Effects 0.000 claims description 10
- 230000009849 deactivation Effects 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 10
- 239000005720 sucrose Substances 0.000 claims description 10
- 238000010009 beating Methods 0.000 claims description 9
- 235000013399 edible fruits Nutrition 0.000 claims description 9
- 230000002779 inactivation Effects 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 2
- 230000003213 activating effect Effects 0.000 claims 1
- 240000001417 Vigna umbellata Species 0.000 abstract description 3
- 235000011453 Vigna umbellata Nutrition 0.000 abstract description 3
- 201000010099 disease Diseases 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 208000024891 symptom Diseases 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract 3
- 235000013355 food flavoring agent Nutrition 0.000 abstract 3
- 238000002156 mixing Methods 0.000 abstract 2
- 235000012874 Phaseolus calcaratus Nutrition 0.000 abstract 1
- 230000035622 drinking Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 8
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- 102000004190 Enzymes Human genes 0.000 description 4
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- 244000269722 Thea sinensis Species 0.000 description 4
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- 206010041497 Spermatorrhoea Diseases 0.000 description 1
- 206010047601 Vitamin B1 deficiency Diseases 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
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- 235000005822 corn Nutrition 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000004064 dysfunction Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 208000035861 hematochezia Diseases 0.000 description 1
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- 230000001939 inductive effect Effects 0.000 description 1
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- 210000003734 kidney Anatomy 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
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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
-
- 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
- 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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- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention provides a beverage with a dampness eliminating function and a preparation method of the beverage. The beverage is prepared from the raw materials and a flavouring agent, wherein the raw materials are in parts by weight: 20 to 40 parts of semen coicis, 20 to 50 parts of phaseolus calcaratus and 5 to 15 parts of semen euryales. The preparation method of the beverage is characterized by carrying out once boiling and filtering, thus obtaining filter liquor; blending by using the flavouring agent, thus obtaining the beverage; carrying out enzymolysis and fermentation on residue of the beverage; blending a fermentation solution by using the flavouring agent, thus obtaining another beverage. By drinking the two kinds of beverages for a long term, the balance of a human body can be regulated, the disease symptoms related to dampness heat can be relieved, and safety and effectiveness are realized.
Description
Technical field
The invention belongs to field of health drinks, it is specifically related to a kind of beverage and its preparation method with dampness-removing function.
Background technology
South China is Lingnan area especially, and how damp and hot length during summer, water and soil is. People live in hygrothermal environment for a long time, the common damp-heat constitution of sub-health state. Damp-heat constitution is the constitution status taking retention of damp-heat in the interior as main feature. Its origin cause of formation is many owing to living in hygrothermal environment for a long time, spleen is originally subject to wet tired, in addition or addicted to tobacco and wine, often stay up late, or long-term mood is oppressive, or cloudy soft many wet things such as many greedy cool cold drink, many ichthyophagys shrimp etc., thus cause water wet invasion human body, thus spleen transportation capabilities are obstructed or dysfunction of the spleen, water is wet to be detained, and causes wet from interior life. Run into extraneous damp and hot heresy again and cause in intimately and accumulate, form damp-heat constitution.
Damp and hot treatment, generally to be divided weight in wet base or thermogravimetric. The treatment of weight in wet base is based on dampness elimination; Thermogravimetric is then to ask heat. Some cool tea in existing market, as " the old cool tea of Deng " series product five flower clearing damp tea and removing toxic substances are relieved summer heat tea, are main mainly with heat-clearing. But too heat-clearing and not heavily clearing damp, the essential reason of retention of dampness in middle-JIAO still exists, then damp-heat constitution can not obtain basic improvement.
Summary of the invention
The problem lacking the beverage with dampness-removing function on existing market for solving, the present invention proposes a kind of beverage with dampness-removing function, and this beverage is taken for a long time and can be regulated total balance of the body, alleviates damp and hot associated disease symptom, and safe and effective.
The technical scheme of the present invention is achieved in that
A beverage with dampness-removing function, comprises raw material and correctives, calculates according to weight parts, and described raw material is made up of 20-40 part Semen Coicis, 20-50 part Semen Phaseoli and 5-15 part Gorgon fruit.
Further, described correctives is white sugar.
Another object of the present invention provides the preparation method of a kind of beverage with dampness-removing function, calculate according to weight parts, take raw material, wherein 20-40 part Semen Coicis, 20-50 part Semen Phaseoli and 5-15 part Gorgon fruit, after adding water, at least carry out a heated and boiled, then filter, filtrate adds water and is mixed with diluent, then adds correctives in diluent.
Further, described raw material carries out boiling for twice, concrete steps are: the water adding 40-50 times of raw material weight, then steam cooker is put into together heated and boiled 20-40 minute, filtration obtains the first filtrate and the first residue, first residue is added again the water of 40-50 times of raw material weight, continue heated and boiled 20-40 minute, filtration obtains the 2nd filtrate and the 2nd residue, first filtrate merges with the 2nd filtrate and obtains total filtrate, total filtrate adds water and is mixed with diluent, the volume of described diluent and the mass ratio of described raw material are 40-80:1, correctives is added again in diluent, the quality of the add-on of correctives is 5-8:100 with the ratio of the volume of total filtrate.
Further, described correctives is white sugar.
Another object of the present invention provides another kind of preparation method of a kind of beverage with dampness-removing function, take raw material, wherein 20-40 part Semen Coicis, 20-50 part Semen Phaseoli and 5-15 part Gorgon fruit, after adding water, at least carry out a heated and boiled, then carry out filtration and obtain filtrate and residue, then residue is handled as follows:
1) gelatinization process: residue is put into hollander and adds water and carry out making beating process, obtain slurries;
2) enzymolysis processing: by step 1) after the slurries that obtain are warming up to 90-95 DEG C, add Thermostable ��-Amylase and carry out enzymolysis, undertaken boiling inactivation treatment by enzymolysis solution, obtain the enzymolysis solution after deactivation;
3) fermentative processing: ferment in the enzymolysis solution after the dry yeast after activation is added deactivation, fermented liquid is carried out inactive yeast process, then adds correctives.
Further, described step 1) making beating process need to process making beating after residue heated and boiled.
Further, the addition of described Thermostable ��-Amylase is that residue is given money as a gift the 0.1-0.3% of weight.
Further, the concrete grammar of described dry yeast activation is: the dry yeast taking the 1-3% of raw material weight, adds in 20g/L sucrose solution, activates 1-2 hour at 28-32 DEG C, and the quality of described sucrose solution and the mass ratio of described dry yeast are 15-20:1.
Further, described step 3) leavening temperature is 30-35 DEG C, fermentation time is 6-8 hour; Inactive yeast treatment temp is 75 DEG C, and the time is 0.5-2 hour.
In raw material of the present invention, effect of each group part is:
Semen Coicis has another name called heart of a lotus seed benevolence, the seed of jog's tears, the seed of jog's tears, soil corn, the seed of Job's tears, plays reality, heart of a lotus seed pearl, Huis rice, meter Ren, maize are sub, is one of the medicinal herbs most in use of medicine-food two-purpose. Semen Coicis is medicinal to be documented in " Shennong Bencaojing " the earliest, it is believed that Semen Coicis is good at treatment rheumatic arthralgia, it is possible to lower gas dehumidifies, and takes benefit gas of can also making light of one's life by commiting suicide for a long time. The traditional Chinese medical science is thought, Semen Coicis taste is sweet, light, cool in nature, returns taste lung channel, has promoting diuresis to eliminate damp pathogen, is good for spleen effect except numbness, clearing away heat and eliminating pus. Compendium of Material Medica meaning Semen Coicis " beauty treatment is stayed appearance, made light of one's life by commiting suicide and prolong life for invigorating spleen and reinforcing stomach, tonifying lung heat-clearing, expelling wind and dampness ". The seed of Job's tears can play fat-reducing, preventing cardiovascular disease, reducing blood-fat, enhances metabolism, effect of skin whitening and prevention and opposing cancer.
Semen Phaseoli is annual herb plant, and Semen Phaseoli is mainly used in Chinese medicinal materials, normal mixed with red bean, possesses inducing diuresis to remove edema, the effects such as detoxify and drain pus. All parts of the country are generally cultivated. Semen Phaseoli can eat by whole grain, or for cooking, cook congee, do red bean soup. Cure mainly Li Shui dehumidifying, and blood apocenosis, subduing swelling and detoxicating. Harnessing the river swollen, beriberi, jaundice, rushes down dysentery, has blood in stool, and carbuncle swells.
Gorgon fruit, the dry mature kernal of nymphaeaceae plant Gorgon euryale. It is distributed in from Heilungkiang to the ground such as Yunnan, Guangdong. There is supplementing the kidney to control the nocturnal, tonifying spleen antidiarrheal, effect of eliminating dampness and arresting leucorrhea. Being usually used in emission and spermatorrhea, enuresis frequent micturition, insufficiency of the spleen rush down for a long time, gonorrhoea, under band.
The useful effect of the present invention:
1, the beverage that the present invention is prepared by boiling with Semen Coicis, Semen Phaseoli and Gorgon fruit, it has good clearing damp effect.
2, the preparation method preparing beverage provided by the invention, it can not only effectively utilize filtrate, and general no residue is utilized by enzymolysis and fermentation, the beverage (also known as cereal enzyme beverage) prepared has relatively filtrate and prepares the better clearing damp effect of beverage, achieve simultaneously residue 100% effective utilization, alleviate environmental pollution.
Embodiment
Embodiment 1
Take the heart of a lotus seed 40 parts of seeds of jog's tears, 50 portions of Semen Phaseolis and 10 portions of Gorgon fruits, add the water of 40 times of raw material weights, heated and boiled 40 minutes in steam cooker, filtration obtains the first filtrate and the first residue, first residue adds identical amount water, continue boiling 20 minutes, filtration obtains the 2nd filtrate and the 2nd residue, first filtrate merges with the 2nd filtrate and obtains total filtrate, total filtrate adds water and is mixed with diluent, the volume of described diluent and the mass ratio of raw material are 60:1, in diluent, add white sugar again allocate and obtain clearing damp beverage, the quality of the add-on of white sugar is 5:100 with the ratio of the volume of total filtrate.
1) gelatinization process: the 2nd residue is proceeded in hollander, times water that adds 8, then after heated and boiled, making beating obtains slurries in 20 minutes:
2) enzymolysis processing: by step 1) after the slurries that obtain are warming up to 92 DEG C, add Thermostable ��-Amylase and carry out enzymolysis, enzymolysis processing 4 hours, undertaken boiling inactivation treatment by enzymolysis solution after enzymolysis, obtaining the enzymolysis solution after deactivation, the addition of Thermostable ��-Amylase is that residue is given money as a gift the 0.1% of weight;
3) fermentative processing: ferment in the enzymolysis solution after the dry yeast after activation is added deactivation, leavening temperature 32 DEG C, fermentation time is 6 hours, 75 degree of inactive yeast 0.5 hour after fermentation ends, add 5% white sugar to allocate, canned after homogeneous namely obtain cereal enzyme beverage. Wherein, dry yeast activation concrete grammar be: take raw material weight 1% dry yeast, add in 20g/L sucrose solution, 28 DEG C activate 2 hours, the quality of described sucrose solution and the mass ratio of described dry yeast are 15:1.
Embodiment 2
Take the heart of a lotus seed 30 parts of seeds of jog's tears, 40 portions of Semen Phaseolis and 5 portions of Gorgon fruits, add the water of 20 times of raw material weights, heated and boiled 30 minutes in steam cooker, filtration obtains the first filtrate and the first residue, first residue adds identical amount water, continue boiling 30 minutes, filtration obtains the 2nd filtrate and the 2nd residue, first filtrate merges with the 2nd filtrate and obtains total filtrate, total filtrate adds water and is mixed with diluent, the volume of described diluent and the mass ratio of raw material are 40:1, in diluent, add white sugar again allocate and obtain clearing damp beverage, the quality of the add-on of white sugar is 8:100 with the ratio of the volume of total filtrate.
1) gelatinization process: the 2nd residue is proceeded in hollander, times water that adds 8, then after heated and boiled, making beating obtains slurries in 60 minutes:
2) enzymolysis processing: by step 1) after the slurries that obtain are warming up to 90 DEG C, add Thermostable ��-Amylase and carry out enzymolysis, enzymolysis processing 2 hours, undertaken boiling inactivation treatment by enzymolysis solution after enzymolysis, obtaining the enzymolysis solution after deactivation, the addition of Thermostable ��-Amylase is that residue is given money as a gift the 0.3% of weight;
3) fermentative processing: ferment in the enzymolysis solution after the dry yeast after activation is added deactivation, leavening temperature 32 DEG C, fermentation time is 6 hours, 75 degree of inactive yeast 0.5 hour after fermentation ends, add 8% white sugar to allocate, canned after homogeneous namely obtain cereal enzyme beverage. Wherein, dry yeast activation concrete grammar be: take raw material weight 3% dry yeast, add in 20g/L sucrose solution, 32 DEG C activate 1 hour, the quality of described sucrose solution and the mass ratio of described dry yeast are 15:1.
Embodiment 3
Take the heart of a lotus seed 20 parts of seeds of jog's tears, 20 portions of Semen Phaseolis and 15 portions of Gorgon fruits, add the water of 30 times of raw material weights, heated and boiled 30 minutes in steam cooker, filtration obtains the first filtrate and the first residue, first residue adds identical amount water, continue boiling 30 minutes, filtration obtains the 2nd filtrate and the 2nd residue, first filtrate merges with the 2nd filtrate and obtains total filtrate, total filtrate adds water and is mixed with diluent, the volume of described diluent and the mass ratio of raw material are 80:1, in diluent, add white sugar again allocate and obtain clearing damp beverage, the quality of the add-on of white sugar is 6:100 with the ratio of the volume of total filtrate.
1) gelatinization process: the 2nd residue is proceeded in hollander, times water that adds 8, then after heated and boiled, making beating obtains slurries in 60 minutes:
2) enzymolysis processing: by step 1) after the slurries that obtain are warming up to 90 DEG C, add Thermostable ��-Amylase and carry out enzymolysis, enzymolysis processing 2 hours, undertaken boiling inactivation treatment by enzymolysis solution after enzymolysis, obtaining the enzymolysis solution after deactivation, the addition of Thermostable ��-Amylase is that residue is given money as a gift the 0.2% of weight;
3) fermentative processing: ferment in the enzymolysis solution after the dry yeast after activation is added deactivation, leavening temperature 32 DEG C, fermentation time is 6 hours, 75 degree of inactive yeast 0.5 hour after fermentation ends, add 8% white sugar to allocate, canned after homogeneous namely obtain cereal enzyme beverage. Wherein, dry yeast activation concrete grammar be: take raw material weight 3% dry yeast, add in 20g/L sucrose solution, 32 DEG C activate 1 hour, the quality of described sucrose solution and the mass ratio of described dry yeast are 18:1.
The foregoing is only the better embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment of doing, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (10)
1. one kind has the beverage of dampness-removing function, it is characterised in that, comprise raw material and correctives, calculate according to weight parts, described raw material is made up of 20-40 part Semen Coicis, 20-50 part Semen Phaseoli and 5-15 part Gorgon fruit.
2. the beverage with dampness-removing function according to claim 1, it is characterised in that, described correctives is white sugar.
3. one kind has the preparation method of the beverage of dampness-removing function, it is characterized in that, calculate according to weight parts, take raw material according to claim 1, after adding water, at least carry out a heated and boiled, then filter, filtrate adds water and is mixed with diluent, then adds correctives according to claim 1 in diluent.
4. the preparation method of the beverage with dampness-removing function according to claim 3, it is characterized in that, described raw material carries out boiling for twice, concrete steps are: the water adding 20-40 times of raw material weight, then steam cooker is put into together heated and boiled 20-40 minute, filtration obtains the first filtrate and the first residue, first residue is added again the water of 20-40 times of raw material weight, continue heated and boiled 20-40 minute, filtration obtains the 2nd filtrate and the 2nd residue, first filtrate merges with the 2nd filtrate and obtains total filtrate, total filtrate adds water and is mixed with diluent, the volume of described diluent and the mass ratio of described raw material are 40-80:1, correctives according to claim 1 is added again in diluent, the quality of the add-on of correctives is 5-8:100 with the ratio of the volume of total filtrate.
5. the preparation method of the beverage of dampness-removing function according to claim 3 or 4, it is characterised in that, described correctives is white sugar.
6. one kind has the preparation method of the beverage of dampness-removing function, it is characterised in that, calculate according to weight parts, take raw material according to claim 1, after adding water, at least carry out a heated and boiled, then carry out filtration and obtain filtrate and residue, then residue is handled as follows:
1) gelatinization process: residue is put into hollander and adds water and carry out making beating process, obtain slurries;
2) enzymolysis processing: by step 1) after the slurries that obtain are warming up to 90-95 DEG C, add Thermostable ��-Amylase and carry out enzymolysis, undertaken boiling inactivation treatment by enzymolysis solution, obtain the enzymolysis solution after deactivation;
3) fermentative processing: ferment in the enzymolysis solution after the dry yeast after activation is added deactivation, fermented liquid is carried out inactive yeast process, then adds correctives according to claim 1.
7. the preparation method of the beverage with dampness-removing function according to claim 6, it is characterised in that, described step 1) making beating process need to process making beating after residue heated and boiled.
8. the preparation method of the beverage with dampness-removing function according to claim 6, it is characterised in that, the addition of described Thermostable ��-Amylase is that residue is given money as a gift the 0.1-0.3% of weight.
9. the preparation method of the beverage with dampness-removing function according to claim 6, it is characterized in that, the concrete grammar of described dry yeast activation is: the dry yeast taking the 1-3% of raw material weight, add in 20g/L sucrose solution, activating 1-2 hour at 28-32 DEG C, the quality of described sucrose solution and the mass ratio of described dry yeast are 15-20:1.
10. the preparation method of the beverage with dampness-removing function according to claim 6, it is characterised in that, described step 3) leavening temperature is 30-35 DEG C, fermentation time is 6-8 hour; Inactive yeast treatment temp is 75 DEG C, and the time is 0.5-2 hour.
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| CN201511033421.5A CN105639377B (en) | 2015-12-31 | 2015-12-31 | Beverage with dampness-removing function and preparation method thereof |
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| CN110150522A (en) * | 2019-05-23 | 2019-08-23 | 山东博奥克生物科技有限公司 | A kind of eliminating dampness and expelling toxin fermented beverage and preparation method thereof |
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| CN101327030A (en) * | 2008-08-05 | 2008-12-24 | 梁荫健 | Healthy care drink |
| CN102948564A (en) * | 2012-12-03 | 2013-03-06 | 晓健科技（大连）有限公司 | Dampness-removing healthcare tea and preparation method thereof |
| CN104524110B (en) * | 2014-12-30 | 2017-12-15 | 深圳太太药业有限公司 | A kind of Chinese medicine composition with invigorating the spleen to clear away damp pathogen effect |
| CN104855521A (en) * | 2015-04-20 | 2015-08-26 | 李燕铭 | Ready-to-drink plant compound with functions of eliminating dampness, nourishing faces and keeping healthy |
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2015
- 2015-12-31 CN CN201511033421.5A patent/CN105639377B/en active Active
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110150522A (en) * | 2019-05-23 | 2019-08-23 | 山东博奥克生物科技有限公司 | A kind of eliminating dampness and expelling toxin fermented beverage and preparation method thereof |
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