CN106107321A - A kind of fermentation type banana gold bead composite beverage and preparation technology thereof - Google Patents

A kind of fermentation type banana gold bead composite beverage and preparation technology thereof Download PDF

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Publication number
CN106107321A
CN106107321A CN201610708395.XA CN201610708395A CN106107321A CN 106107321 A CN106107321 A CN 106107321A CN 201610708395 A CN201610708395 A CN 201610708395A CN 106107321 A CN106107321 A CN 106107321A
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parts
pulp
gold bead
fructus
composite beverage
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施安乐
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/04Extraction of juices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food 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)

Abstract

The invention discloses a kind of fermentation type banana gold bead composite beverage, be made up of following raw material: Fructus Musae, gold bead, Semen sojae atricolor, Fructus anacardii, Pulp Citrulli juice, Caulis et Folium Lactucae Sativae juice, nutritional solution, warm water, sweeting agent, stabilizer, coix seed oil, almond meal;Its preparation technology, comprises the following steps: (1), prepared compound pulp are standby;(2), compoiste fermented pulp is prepared;(3), preparation composite pulp;(4), nutritional solution is prepared;(5), compoiste fermented pulp, composite pulp, nutritional solution being mixed homogeneously with other surplus stocks, filter and remove residue, sterilization packaging obtains finished product.The present invention is by being incorporated in the middle of composite beverage by the nutritional labeling such as Fructus Musae, gold bead, add the health care beneficiating ingredients such as Fructus anacardii, almond meal, Hericium erinaceus (Bull. Ex Fr.) Pers., mouthfeel more horn of plenty simultaneously, body resistance against diseases can be improved, there is higher nutritive value and economic worth, wide market.

Description

A kind of fermentation type banana gold bead composite beverage and preparation technology thereof
Technical field
The invention belongs to field of health care food, be specifically related to a kind of fermentation type banana gold bead composite beverage and preparation work thereof Skill.
Background technology
China of gold bead system Lee senior agronomist should be virtuous under the Chinese Academy of Agricultural Sciences famous fruit tree expert instructs, and utilizes the western Xiao in Henan The wild SHANGUO of mountain forest kind more than 100, goes through the test of 14 years cross-graftings, selects the excellent a kind of guarantor eliminating bad, domestication expanding propagation, cultivating Strong type red pear new varieties, are a kind of delicious highly nourishing health care fruit.Gold bead is a kind of rare red pear strain.Its color and luster is red Gold, like Fructus anacardii again like goose ovum.Gold bead pears meat is fine and smooth, is of high nutritive value, and according to surveying and determination, in sarcocarp, soluble solid content is high Reach 17.6%, occupy first of many pears.This pears fast growing, plants the first year, and next year, result, broke the normal of " Fructus Persicae three Fructus Pruni four pears 5 years " Rule.General single fruit weight about 150 grams, maximum reaches more than 350 grams.Gold bead pears pole storage tolerance and transport, at 0 15 DEG C after gathering Under the conditions of can preserve 5 months, keep matter constant, peel has stronger toughness, easily transports for long-distance.The crisp succulence of its fruit, acid Comfortable mouth, local flavor is sweet and refreshing strong, extremely unique, and its pleasant impression contains beautiful and unusual clear of the multiple wild SHANGUO such as Prunus armeniaca L.var.ansu Maxim., Yu Li Perfume (or spice), and there is the health-care effecies such as significant nourishing the lung to arrest cough, nourishing face and eliminating toxin, vessel softening, nourishing the brain and improving intelligence, slow down aging.
Due to life style, the change of dietary habit, and the aggravation of environmental pollution, human body, modern occurs that function is moved back Change, simultaneously people subject society, work, each side pressure such as life, life and health of overdrawing, health is in " subhealth state " shape , easily there is the situations such as fatigue, insomnia, appetite is bad, the generation of these abnormalities, is mostly due under body immunity in state Fall causes.Along with the continuous reinforcement of people's health care consciousness, the composite beverage product with health-care effect will be increasingly becoming processing master Artificial deliviery product.Improving the production technology of current beverage, exploitation is suitable for the composite beverage that most people is edible so that it is mouthfeel is more Horn of plenty, while supplementary needed by human body nutrient substance, also has the effects such as strengthening QI of middle-JIAO, strengthening the spleen and nourishing the stomach, nourishing the brain and improving intelligence, with Strengthen body immunity, promote healthy, will have preferable Social benefit and economic benefit.
Summary of the invention
It is an object of the invention to provide a kind of fermentation type banana gold bead composite beverage and preparation technology thereof, its local flavor is only Spy, while supplementary needed by human body nutrient substance, moreover it is possible to strengthens body immunity, has the merit such as strengthening the spleen and nourishing the stomach, nourishing the brain and improving intelligence Effect.
For solving above-mentioned technical problem, the present invention adopts the following technical scheme that
One fermentation type banana gold bead composite beverage of the present invention, is made up of the raw material of following weight portion:
Fructus Musae 30~50 parts, gold bead 30~50 parts, Semen sojae atricolor 3~8 parts, Fructus anacardii 3~8 parts, Pulp Citrulli juice 2~5 parts, Caulis et Folium Lactucae Sativae juice 2~5 parts, nutritional solution 8~15 parts, warm water are appropriate, sweeting agent 5~12 parts, stabilizer 2~6 parts, coix seed oil 1~2 parts, almond Core powder 0.5~2 parts;Described nutritional solution is made up of the raw material of following weight parts: Hericium erinaceus (Bull. Ex Fr.) Pers. 3~8 parts, Flos Matricariae chamomillae 2~3 parts, peppery Herba polygoni hydropiperis 1~2 parts, Folium Ziziphi Spinosae 1~2 parts, Fructus Hordei Vulgaris tea 1~3 parts;
The preparation technology of described fermentation type banana gold bead composite beverage, comprises the following steps:
(1), by the remove impurity respectively of Fructus Musae, gold bead, clean and take meat, burn 5~8 minutes in 90~95 DEG C of hot water, add 2 ~4 times of warm waters make pulping, obtain mixing pulp;
(2), the fermentation activity dry yeast that mass concentration is 0.04% is taken, by the aseptic temperature of 33~38 DEG C sugary 4%~6% After water activates 20~30 minutes, it is inoculated in the compound pulp of step (1), stirs, ferment at constant temperature 60~90 hours, must send out Ferment mixing pulp;
(3), choosing Semen sojae atricolor, Fructus anacardii, slow fire is fried to ripe perfume (or spice), soaks in the sodium bicarbonate aqueous solution that mass concentration is 0.1% Steeping 6~9 hours, then steaming and decocting 25~45 minutes under 100~110 DEG C of steam, exist with Pulp Citrulli juice, Caulis et Folium Lactucae Sativae juice and appropriate warm water In beater, polishing pulping, obtains composite pulp;
(4), Hericium erinaceus (Bull. Ex Fr.) Pers., Flos Matricariae chamomillae, Herba polygoni hydropiperis, Folium Ziziphi Spinosae, Fructus Hordei Vulgaris tea are respectively washed after mix, add 8~12 times of temperature opened Water, soak at room temperature 5~10 hours, then keep temperature 60~70 DEG C of heating to decoct 2~3 hours, pulping of polishing, obtain nutritional solution;
(5), fermentation mixing pulp, composite pulp, nutritional solution are mixed homogeneously with other surplus stocks, filter and remove residue, sterilizing Fill, obtains finished product.
In described step (5), use high pressure instantaneous sterilizing method sterilizing, sterilising temp 110~120 DEG C, sterilization time 4~6 Second.
Described sweeting agent is in sucrose, glucose, high fructose syrup, xylitol, cyclamate, saccharin sodium, aspartame One or more.
Described stabilizer selected from xanthan gum, pectin, sodium carboxymethyl cellulose, guar gum, gelatin, carrageenan, I One or more in primary glue.
Compared with prior art, the invention have the advantage that
The present invention, by being incorporated in the middle of beverage by the nutritional labeling such as Fructus Musae, gold bead, adds Fructus anacardii, almond core simultaneously The health care beneficiating ingredient such as powder, Hericium erinaceus (Bull. Ex Fr.) Pers., improves the nutritive value of composite beverage;Its rich in taste, entrance is sour-sweet suitably, has New and graceful fruital, while supplementary needed by human body nutrient substance, also has the effects such as strengthening QI of middle-JIAO, strengthening the spleen and nourishing the stomach, nourishing the brain and improving intelligence, Can improve body resistance against diseases, be highly profitable health;Scientific formula of the present invention, production technology ensures raw material itself as far as possible Nutrition does not runs off, and has higher nutritive value and economic worth.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1:
A kind of fermentation type banana gold bead composite beverage, is made up of the raw material of following weight portion:
50 parts of Fructus Musae, gold bead 50 parts, 8 parts of Semen sojae atricolor, 8 parts of Fructus anacardii, Pulp Citrulli juice 5 parts, 5 parts of Caulis et Folium Lactucae Sativae juice, nutritional solution 15 parts, temperature Boiled water is appropriate, sweeting agent 12 parts, stabilizer 6 parts, coix seed oil 2 parts, almond meal 2 parts;Described nutritional solution is by following weight parts Raw material make: Hericium erinaceus (Bull. Ex Fr.) Pers. 8 parts, Flos Matricariae chamomillae 3 parts, Herba polygoni hydropiperis 2 parts, Folium Ziziphi Spinosae 2 parts, Fructus Hordei Vulgaris tea 3 parts;
The preparation technology of described fermentation type banana gold bead composite beverage, comprises the following steps:
(1), by the remove impurity respectively of Fructus Musae, gold bead, clean and take meat, burn 8 minutes in 90 DEG C of hot water, add 4 times of temperature and open Water makes pulping, obtains mixing pulp;
(2), take the fermentation activity dry yeast that mass concentration is 0.04%, live with the aseptic warm water of 33~38 DEG C sugary 4% After changing 20~30 minutes, it is inoculated in the compound pulp of step (1), stirs, ferment at constant temperature 90 hours, mixing fruit of must fermenting Slurry;
(3), choosing Semen sojae atricolor, Fructus anacardii, slow fire is fried to ripe perfume (or spice), soaks in the sodium bicarbonate aqueous solution that mass concentration is 0.1% Steep 9 hours, then steaming and decocting 45 minutes under 100~110 DEG C of steam, with Pulp Citrulli juice, Caulis et Folium Lactucae Sativae juice and appropriate warm water at beater Middle polishing pulping, obtains composite pulp;
(4), Hericium erinaceus (Bull. Ex Fr.) Pers., Flos Matricariae chamomillae, Herba polygoni hydropiperis, Folium Ziziphi Spinosae, Fructus Hordei Vulgaris tea are respectively washed after mix, add 8 times of warm waters, often Warm macerating steeps 5 hours, then keeps temperature 60~70 DEG C of heating to decoct 3 hours, and pulping of polishing obtains nutritional solution;
(5), fermentation mixing pulp, composite pulp, nutritional solution are mixed homogeneously with other surplus stocks, filter and remove residue, sterilizing Fill, obtains finished product.
In described step (5), use high pressure instantaneous sterilizing method sterilizing, sterilising temp 120 DEG C, sterilization time 4 seconds.
Described sweeting agent is selected from one or more in sucrose, glucose, high fructose syrup, xylitol.
Described stabilizer is selected from one or more in xanthan gum, pectin, sodium carboxymethyl cellulose.
Embodiment 2:
A kind of fermentation type banana gold bead composite beverage, is made up of the raw material of following weight portion:
30 parts of Fructus Musae, gold bead 30 parts, 3 parts of Semen sojae atricolor, 3 parts of Fructus anacardii, Pulp Citrulli juice 2 parts, 2 parts of Caulis et Folium Lactucae Sativae juice, nutritional solution 8 parts, temperature Boiled water is appropriate, sweeting agent 5 parts, stabilizer 2 parts, coix seed oil 1 part, almond meal 0.5 part;Described nutritional solution is by following weight parts Raw material make: Hericium erinaceus (Bull. Ex Fr.) Pers. 3 parts, Flos Matricariae chamomillae 2 parts, Herba polygoni hydropiperis 1 part, Folium Ziziphi Spinosae 1 part, Fructus Hordei Vulgaris tea 1 part;
The preparation technology of described fermentation type banana gold bead composite beverage, comprises the following steps:
(1), by the remove impurity respectively of Fructus Musae, gold bead, clean and take meat, burn 5 minutes in 95 DEG C of hot water, add 2 times of temperature and open Water makes pulping, obtains mixing pulp;
(2), take the fermentation activity dry yeast that mass concentration is 0.04%, live with the aseptic warm water of 33~38 DEG C sugary 6% After changing 20~30 minutes, it is inoculated in the compound pulp of step (1), stirs, ferment at constant temperature 60 hours, mixing fruit of must fermenting Slurry;
(3), choosing Semen sojae atricolor, Fructus anacardii, slow fire is fried to ripe perfume (or spice), soaks in the sodium bicarbonate aqueous solution that mass concentration is 0.1% Steep 6 hours, then steaming and decocting 25 minutes under 100~110 DEG C of steam, with Pulp Citrulli juice, Caulis et Folium Lactucae Sativae juice and appropriate warm water at beater Middle polishing pulping, obtains composite pulp;
(4), Hericium erinaceus (Bull. Ex Fr.) Pers., Flos Matricariae chamomillae, Herba polygoni hydropiperis, Folium Ziziphi Spinosae, Fructus Hordei Vulgaris tea are respectively washed after mix, add 12 times of warm waters, Soak at room temperature 10 hours, then keeps temperature 60~70 DEG C of heating to decoct 2 hours, and pulping of polishing obtains nutritional solution;
(5), fermentation mixing pulp, composite pulp, nutritional solution are mixed homogeneously with other surplus stocks, filter and remove residue, sterilizing Fill, obtains finished product.
In described step (5), use high pressure instantaneous sterilizing method sterilizing, sterilising temp 110 DEG C, sterilization time 6 seconds.
Described sweeting agent is selected from one or more in xylitol, cyclamate, saccharin sodium, aspartame.
Described stabilizer is selected from one or more in guar gum, gelatin, carrageenan, arabic gum.
The embodiment of the present invention, by being incorporated in the middle of composite beverage by the nutritional labeling such as Fructus Musae, gold bead, is added many simultaneously Plant health care beneficiating ingredient, improve the nutritive value of composite beverage;Its rich in taste, has new and graceful fruital, in supplementary human body institute While needing nutrient substance, also there is the effects such as strengthening QI of middle-JIAO, strengthening the spleen and nourishing the stomach, nourishing the brain and improving intelligence, body resistance against diseases can be improved, non- Chang Youyi health.
The embodiment above of the present invention all can only be considered the description of the invention and can not limit invention, with this Any change in implication that bright claims are suitable and scope, is all considered as being included in the scope of claims In.

Claims (4)

1. a fermentation type banana gold bead composite beverage, it is characterised in that be made up of the raw material of following weight portion:
Fructus Musae 30~50 parts, gold bead 30~50 parts, Semen sojae atricolor 3~8 parts, Fructus anacardii 3~8 parts, Pulp Citrulli juice 2~5 parts, Caulis et Folium Lactucae Sativae juice 2~5 Part, nutritional solution 8~15 parts, warm water be appropriate, sweeting agent 5~12 parts, stabilizer 2~6 parts, coix seed oil 1~2 parts, almond meal 0.5~2 part;Described nutritional solution is made up of the raw material of following weight parts: Hericium erinaceus (Bull. Ex Fr.) Pers. 3~8 parts, Flos Matricariae chamomillae 2~3 parts, Herba polygoni hydropiperis 1 ~2 parts, Folium Ziziphi Spinosae 1~2 parts, Fructus Hordei Vulgaris tea 1~3 parts;
The preparation technology of described fermentation type banana gold bead composite beverage, comprises the following steps:
(1), by the remove impurity respectively of Fructus Musae, gold bead, clean and take meat, burn 5~8 minutes in 90~95 DEG C of hot water, add 2~4 Times warm water makes pulping, obtains mixing pulp;
(2), take the fermentation activity dry yeast that mass concentration is 0.04%, live with the aseptic warm water of 33~38 DEG C sugary 4%~6% After changing 20~30 minutes, it is inoculated in the compound pulp of step (1), stirs, ferment at constant temperature 60~90 hours, must ferment mixed Close pulp;
(3), choosing Semen sojae atricolor, Fructus anacardii, slow fire is fried to ripe perfume (or spice), soak in the sodium bicarbonate aqueous solution that mass concentration is 0.1% 6~ 9 hours, then steaming and decocting 25~45 minutes under 100~110 DEG C of steam, with Pulp Citrulli juice, Caulis et Folium Lactucae Sativae juice and appropriate warm water in making beating In machine, polishing pulping, obtains composite pulp;
(4), Hericium erinaceus (Bull. Ex Fr.) Pers., Flos Matricariae chamomillae, Herba polygoni hydropiperis, Folium Ziziphi Spinosae, Fructus Hordei Vulgaris tea are respectively washed after mix, add 8~12 times of warm waters, often Warm macerating steeps 5~10 hours, then keeps temperature 60~70 DEG C of heating to decoct 2~3 hours, and pulping of polishing obtains nutritional solution;
(5), fermentation mixing pulp, composite pulp, nutritional solution are mixed homogeneously with other surplus stocks, filter and remove residue, sterilization filling, Obtain finished product.
A kind of fermentation type banana gold bead composite beverage the most according to claim 1 and preparation technology thereof, it is characterised in that In described step (5), use high pressure instantaneous sterilizing method sterilizing, sterilising temp 110~120 DEG C, sterilization time 4~6 seconds.
A kind of fermentation type banana gold bead composite beverage the most according to claim 1 and preparation technology thereof, it is characterised in that Described sweeting agent one in sucrose, glucose, high fructose syrup, xylitol, cyclamate, saccharin sodium, the aspartame or Two or more.
A kind of fermentation type banana gold bead composite beverage the most according to claim 1 and preparation technology thereof, it is characterised in that Described stabilizer is in xanthan gum, pectin, sodium carboxymethyl cellulose, guar gum, gelatin, carrageenan, arabic gum One or more.
CN201610708395.XA 2016-08-23 2016-08-23 A kind of fermentation type banana gold bead composite beverage and preparation technology thereof Withdrawn CN106107321A (en)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103948098A (en) * 2014-03-19 2014-07-30 桂玉平 Composite fruit vinegar beverage and processing method thereof
CN104116108A (en) * 2014-07-30 2014-10-29 福建康之味食品工业有限公司 Polypeptide-containing pure banana juice fermented lactic acid beverage

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103948098A (en) * 2014-03-19 2014-07-30 桂玉平 Composite fruit vinegar beverage and processing method thereof
CN104116108A (en) * 2014-07-30 2014-10-29 福建康之味食品工业有限公司 Polypeptide-containing pure banana juice fermented lactic acid beverage

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