CN106360221A - Vinegar beverage with effects of refreshing and restoring consciousness and making method thereof - Google Patents
Vinegar beverage with effects of refreshing and restoring consciousness and making method thereof Download PDFInfo
- Publication number
- CN106360221A CN106360221A CN201610823648.8A CN201610823648A CN106360221A CN 106360221 A CN106360221 A CN 106360221A CN 201610823648 A CN201610823648 A CN 201610823648A CN 106360221 A CN106360221 A CN 106360221A
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- Prior art keywords
- parts
- semen
- vinegar beverage
- refreshment
- liquid
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- Pending
Links
- 239000000052 vinegar Substances 0.000 title claims abstract description 24
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 24
- 235000013361 beverage Nutrition 0.000 title claims abstract description 23
- 230000000694 effects Effects 0.000 title abstract description 8
- 238000000034 method Methods 0.000 title abstract description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 24
- 241000894006 Bacteria Species 0.000 claims abstract description 17
- 241001672694 Citrus reticulata Species 0.000 claims abstract description 12
- 239000004310 lactic acid Substances 0.000 claims abstract description 12
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 244000099147 Ananas comosus Species 0.000 claims abstract description 4
- 235000007119 Ananas comosus Nutrition 0.000 claims abstract description 4
- 235000012907 honey Nutrition 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 35
- 210000000582 semen Anatomy 0.000 claims description 28
- 238000000855 fermentation Methods 0.000 claims description 26
- 230000004151 fermentation Effects 0.000 claims description 26
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 24
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000005119 centrifugation Methods 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 5
- 239000002244 precipitate Substances 0.000 claims description 5
- 210000002966 serum Anatomy 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 4
- 241000256844 Apis mellifera Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 6
- 238000002156 mixing Methods 0.000 abstract description 5
- 241000512259 Ascophyllum nodosum Species 0.000 abstract 2
- 235000005979 Citrus limon Nutrition 0.000 abstract 2
- 244000131522 Citrus pyriformis Species 0.000 abstract 2
- 244000068988 Glycine max Species 0.000 abstract 2
- 235000010469 Glycine max Nutrition 0.000 abstract 2
- 240000004713 Pisum sativum Species 0.000 abstract 2
- 235000010582 Pisum sativum Nutrition 0.000 abstract 2
- 244000088415 Raphanus sativus Species 0.000 abstract 2
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 abstract 2
- 241000209140 Triticum Species 0.000 abstract 2
- 235000021307 Triticum Nutrition 0.000 abstract 2
- 238000000227 grinding Methods 0.000 abstract 2
- 241000235342 Saccharomycetes Species 0.000 abstract 1
- 238000011049 filling Methods 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 241000222120 Candida <Saccharomycetales> Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 231100000331 toxic Toxicity 0.000 description 2
- 230000002588 toxic effect Effects 0.000 description 2
- 241000589220 Acetobacter Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- 206010041349 Somnolence Diseases 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- RHDGNLCLDBVESU-UHFFFAOYSA-N but-3-en-4-olide Chemical compound O=C1CC=CO1 RHDGNLCLDBVESU-UHFFFAOYSA-N 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000000994 depressogenic effect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000013311 vegetables 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
- 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
- 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 relates to the technical field of foods and in particular to a vinegar beverage with effects of refreshing and restoring consciousness and a making method thereof. The vinegar beverage comprises the following raw materials in parts by weight: 20-30 parts of wheat, 10-20 parts of soybeans, 5-10 parts of peas, 5-15 parts of kelp, 5-10 parts of radish leaf, 5-10 parts of mandarin orange, 10-20 parts of lemon, 5-10 parts of pineapple and 30-50 parts of honey. The making method comprises the following steps: soaking the wheat, soybeans and peas, peeling the pineapple, mixing with the kelp, radish leaf, mandarin orange and lemon, crushing, grinding in a grinding machine, inoculating saccharomycetes, lactic acid bacteria and acetic bacteria, adding honey into the centrifugate for blending, filtering, sterilizing and filling, thereby obtaining the vinegar beverage with the effects of refreshing and restoring consciousness.
Description
Technical field
The present invention relates to food technology field, more particularly to a kind of refreshment vinegar beverage and preparation method thereof.
Background technology
In the modern life because various the reason, the pressure of people is more and more big, usually can clever faint, essence
When god is depressed, especially working clan, Xue Shengdang, driving clan elder's time fatigue driving, all easily feel to feel sleepy, have a strong impact on
The efficiency of oneself, or even have influence on life security.So, take certain measure refreshment to be extremely necessary.Refreshment
Method have many kinds, sufficient sleep, get up motion in the morning, eat of can refreshment food etc..But, sleep and transport
Move and be not immediately capable of, the food of refreshment is not can to find at any time or instant edible, on the market
There is the medicine of this function or tea and mouthfeel is not good, and when taking, need water or the vessel brewing, these conditions are a lot
In the case of all can not complete.So, be badly in need of now one kind can refreshment, take the beverage of convenient health care again.
Content of the invention
It is an object of the invention to provide a kind of refreshment vinegar beverage and preparation method thereof, this vinegar beverage refreshing clear mesh after drinking
Bright, energetic, nutritious, it is obtained using natural food materials fermentation, have no toxic side effect, in good taste, it is easy to carry and drink,
It is applied to any occasion, be easy to any age bracket audient and take.
For this reason, technical scheme is as follows:
A kind of refreshment vinegar beverage, is obtained including following raw material: 20 ~ 30 parts of Semen Tritici aestivi, 10 ~ 20 parts of Semen Glyciness, and Semen Pisi sativi 5 ~
10 parts, 5 ~ 15 parts of Thallus Laminariae (Thallus Eckloniae), 5 ~ 10 parts of Folium Raphani, 5 ~ 10 parts of mandarin orange, 10 ~ 20 parts of Fructus Citri Limoniae, 5 ~ 15 parts of Fructus Ananadis comosi, 30 ~ 50 parts of Mel.
Preferably, described a kind of refreshment vinegar beverage, is obtained including following raw material: 25 parts of Semen Tritici aestivi, Semen Glyciness
15 parts, 8 parts of Semen Pisi sativi, 10 parts of Thallus Laminariae (Thallus Eckloniae), 8 parts of Folium Raphani, 8 parts of mandarin orange, 15 parts of Fructus Citri Limoniae, 10 parts of Fructus Ananadis comosi, 40 parts of Mel.
A kind of preparation method of refreshment vinegar beverage, comprises the following steps:
1) Semen Tritici aestivi, Semen Glyciness, Semen Pisi sativi are soaked 12 h in 80 DEG C of water, take out, drain, standby；
2) pineapple peeling, with step 1) Semen Tritici aestivi, Semen Glyciness, Semen Pisi sativi and Thallus Laminariae (Thallus Eckloniae), Folium Raphani, mandarin orange, the Fructus Citri Limoniae soaked mix, break
Broken, put into grinder and grind, prepared lapping liquid；
3) yeast and the lactic acid bacteria of mixed serum weight 0.03 ~ 0.05 %, 30 DEG C of standings will be inoculated in lapping liquid, anaerobic is close
Close fermentation 25 h, prepared fermentation liquid；
4) by step 3) be obtained fermentation liquid inoculation fermentation liquid weight 0.02 ~ 0.04 % acetic acid bacteria, issue in 25 ~ 30 DEG C of conditions
Ferment, the fermentation ends when acetic acid content is not further added by, centrifugation precipitates, and collects centrifugal liquid；
5) by step 4) be obtained centrifugal liquid in add Mel allocated, filter, sterilization, fill, prepared refreshment vinegar beverage
Material.
Mandarin orange in described raw material, Fructus Citri Limoniae, Fructus Ananadis comosi, Folium Raphani are fresh fruit of vegetables, use after cleaning.
Described lactic acid bacteria is the antibacterial that a class can generate a large amount of lactic acid using simple carbohydrate.The species of lactic acid bacteria
There is kind more than 200, described lactic acid bacteria includes four streptococcus and thermophilic salt pediococci etc., its effect is to produce lactic acid, promotes yeast propagation.
Described yeast can make product produce the fragrance components such as ethanol, esters, succinic acid, furfural, furanone, institute of the present invention
State yeast and include Lu Shi yeast, variable torulopsis, angstrom Qi Shi torulopsis, candida mycoderma etc..
Described water is the water through ozone or ultraviolet radiation sterilization.
The invention has the advantage that
1) present invention, with daily conventional food materials and various fruits as raw material, is fermented through lactic acid bacteria, yeast and acetic acid bacteria and is made
Obtain beverage, enzyme system is enriched, and whole process does not introduce chemical composition, safe and reliable；
2) the refreshment vinegar beverage being obtained is sour-sweet tasty and refreshing, nutritious, has no toxic side effect；
3) it is convenient that the present invention is obtained refreshment vinegar beverage is bought, easy to carry, drinks convenient it is adaptable to any occasion, appoint
Who am group, is rapidly achieved the effect of effective refreshment simultaneously, also has health-care effect；
4) in preparation process, physico chemical factor is easily controllable, production technology specification, and with short production cycle, product quality is stable, yield
Height, low to Preparation equipment and site requirements, be easy to industrialized production, and not season controlled.
Specific embodiment
The specific embodiment of form by the following examples, is described in further detail to the above of the present invention.But
This scope being interpreted as the above-mentioned theme of the present invention should not be only limitted to following examples.All substantially done based on the technology of the present invention
Any simple modification, equivalent variations and modification belong to the scope of the present invention.
Embodiment 1
1) 25 parts of Semen Tritici aestivi, 15 parts of Semen Glyciness, 8 parts of Semen Pisi sativi are soaked 12 h in 80 DEG C of water, take out, drain, standby；
2) 10 parts of Fructus Ananadis comosi, peeling, with step 1) Semen Tritici aestivi, Semen Glyciness, Semen Pisi sativi and 10 parts of Thallus Laminariae (Thallus Eckloniae), 8 parts of Folium Raphani, the mandarin orange 8 that soaked
Part, 15 parts of mixing of Fructus Citri Limoniae, crush, put into grinder and grind, prepared lapping liquid；
3) yeast and the lactic acid bacteria of mixed serum weight 0.03 %, 30 DEG C of standings, airtight of anaerobic will be inoculated in lapping liquid
Ferment 25 h, prepared fermentation liquid；
4) by step 3) be obtained fermentation liquid inoculation fermentation liquid weight 0.02 % acetic acid bacteria, in 25 DEG C of condition bottom fermentations, work as vinegar
Fermentation ends when acid content is not further added by, centrifugation precipitates, and collects centrifugal liquid；
5) by step 4) be obtained centrifugal liquid in add 40 parts of Mel allocated, filter, sterilization, fill, prepared refreshment vinegar
Beverage.
Embodiment 2
1) 20 parts of Semen Tritici aestivi, 10 parts of Semen Glyciness, 5 parts of Semen Pisi sativi are soaked 12 h in 80 DEG C of water, take out, drain, standby；
2) 5 parts of Fructus Ananadis comosi, peeling, with step 1) Semen Tritici aestivi, Semen Glyciness, Semen Pisi sativi and 5 parts of Thallus Laminariae (Thallus Eckloniae), 5 parts of Folium Raphani, the mandarin orange 5 that soaked
Part, 10 parts of mixing of Fructus Citri Limoniae, crush, put into grinder and grind, prepared lapping liquid；
3) yeast and the lactic acid bacteria of mixed serum weight 0.05 %, 30 DEG C of standings, airtight of anaerobic will be inoculated in lapping liquid
Ferment 25 h, prepared fermentation liquid；
4) by step 3) be obtained fermentation liquid inoculation fermentation liquid weight 0.04 % acetic acid bacteria, in 30 DEG C of condition bottom fermentations, work as vinegar
Fermentation ends when acid content is not further added by, centrifugation precipitates, and collects centrifugal liquid；
5) by step 4) be obtained centrifugal liquid in add 30 parts of Mel allocated, filter, sterilization, fill, prepared refreshment vinegar
Beverage.
Embodiment 3
1) 30 parts of Semen Tritici aestivi, 20 parts of Semen Glyciness, 10 parts of Semen Pisi sativi are soaked 12 h in 80 DEG C of water, take out, drain, standby；
2) 15 parts of Fructus Ananadis comosi, peeling, with step 1) Semen Tritici aestivi that soaked, Semen Glyciness, Semen Pisi sativi and 1,5 parts of Thallus Laminariae (Thallus Eckloniae), 10 parts of Folium Raphani, honey
10 parts of Citrus chachiensis Hort., 20 parts of mixing of Fructus Citri Limoniae, crush, put into grinder and grind, prepared lapping liquid；
3) yeast and the lactic acid bacteria of mixed serum weight 0.05 %, 30 DEG C of standings, airtight of anaerobic will be inoculated in lapping liquid
Ferment 25 h, prepared fermentation liquid；
4) by step 3) be obtained fermentation liquid inoculation fermentation liquid weight 0.02 % acetic acid bacteria, in 25 DEG C of condition bottom fermentations, work as vinegar
Fermentation ends when acid content is not further added by, centrifugation precipitates, and collects centrifugal liquid；
5) by step 4) be obtained centrifugal liquid in add 50 parts of Mel allocated, filter, sterilization, fill, prepared refreshment vinegar
Beverage.
Claims (3)
1. a kind of refreshment vinegar beverage is obtained it is characterised in that including following raw material: 20 ~ 30 parts of Semen Tritici aestivi, Semen Glyciness 10
~ 20 parts, 5 ~ 10 parts of Semen Pisi sativi, 5 ~ 15 parts of Thallus Laminariae (Thallus Eckloniae), 5 ~ 10 parts of Folium Raphani, 5 ~ 10 parts of mandarin orange, 10 ~ 20 parts of Fructus Citri Limoniae, 5 ~ 15 parts of Fructus Ananadis comosi, honeybee
30 ~ 50 parts of honey.
2. a kind of refreshment vinegar beverage according to claim 1 is it is characterised in that include following raw material system
: 25 parts of Semen Tritici aestivi, 15 parts of Semen Glyciness, 8 parts of Semen Pisi sativi, 10 parts of Thallus Laminariae (Thallus Eckloniae), 8 parts of Folium Raphani, 8 parts of mandarin orange, 15 parts of Fructus Citri Limoniae, 10 parts of Fructus Ananadis comosi, Mel
40 parts.
3. a kind of preparation method of refreshment vinegar beverage according to claim 1 and 2 is it is characterised in that include following
Step:
1) Semen Tritici aestivi, Semen Glyciness, Semen Pisi sativi are soaked 12 h in 80 DEG C of water, take out, drain, standby；
2) pineapple peeling, with step 1) Semen Tritici aestivi, Semen Glyciness, Semen Pisi sativi and Thallus Laminariae (Thallus Eckloniae), Folium Raphani, mandarin orange, the Fructus Citri Limoniae soaked mix, break
Broken, put into grinder and grind, prepared lapping liquid；
3) yeast and the lactic acid bacteria of mixed serum weight 0.03 ~ 0.05 %, 30 DEG C of standings will be inoculated in lapping liquid, anaerobic is close
Close fermentation 25 h, prepared fermentation liquid；
4) by step 3) be obtained fermentation liquid inoculation fermentation liquid weight 0.02 ~ 0.04 % acetic acid bacteria, issue in 25 ~ 30 DEG C of conditions
Ferment, the fermentation ends when acetic acid content is not further added by, centrifugation precipitates, and collects centrifugal liquid；
5) by step 4) be obtained centrifugal liquid in add Mel allocated, filter, sterilization, fill, prepared refreshment vinegar beverage
Material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610823648.8A CN106360221A (en) | 2016-09-15 | 2016-09-15 | Vinegar beverage with effects of refreshing and restoring consciousness and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610823648.8A CN106360221A (en) | 2016-09-15 | 2016-09-15 | Vinegar beverage with effects of refreshing and restoring consciousness and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106360221A true CN106360221A (en) | 2017-02-01 |
Family
ID=57897405
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610823648.8A Pending CN106360221A (en) | 2016-09-15 | 2016-09-15 | Vinegar beverage with effects of refreshing and restoring consciousness and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106360221A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106701517A (en) * | 2016-11-30 | 2017-05-24 | 广西大学 | Refreshing litchi fruit vinegar drink and preparation method thereof |
| CN107149072A (en) * | 2017-06-28 | 2017-09-12 | 大连海洋大学 | Oyster oligosaccharides beverage |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101519631A (en) * | 2009-04-07 | 2009-09-02 | 新疆农业大学 | Production and preparation method of red jujube vinegar |
| CN101993809A (en) * | 2009-08-14 | 2011-03-30 | 万瑞 | Edible health care white vinegar |
| CN103393181A (en) * | 2013-07-31 | 2013-11-20 | 赵国华 | Compound type fruit vinegar beverage |
| CN105482981A (en) * | 2014-10-10 | 2016-04-13 | 镇江市恒康调味品厂 | Method for producing healthcare vinegar with function of blood pressure reduction |
-
2016
- 2016-09-15 CN CN201610823648.8A patent/CN106360221A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101519631A (en) * | 2009-04-07 | 2009-09-02 | 新疆农业大学 | Production and preparation method of red jujube vinegar |
| CN101993809A (en) * | 2009-08-14 | 2011-03-30 | 万瑞 | Edible health care white vinegar |
| CN103393181A (en) * | 2013-07-31 | 2013-11-20 | 赵国华 | Compound type fruit vinegar beverage |
| CN105482981A (en) * | 2014-10-10 | 2016-04-13 | 镇江市恒康调味品厂 | Method for producing healthcare vinegar with function of blood pressure reduction |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106701517A (en) * | 2016-11-30 | 2017-05-24 | 广西大学 | Refreshing litchi fruit vinegar drink and preparation method thereof |
| CN107149072A (en) * | 2017-06-28 | 2017-09-12 | 大连海洋大学 | Oyster oligosaccharides beverage |
| CN107149072B (en) * | 2017-06-28 | 2020-07-17 | 大连海洋大学 | Oyster oligosaccharide beverage |
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Application publication date: 20170201 |