CN106418082A - Olive and green plum fermentation beverage - Google Patents
Olive and green plum fermentation beverage Download PDFInfo
- Publication number
- CN106418082A CN106418082A CN201610888633.XA CN201610888633A CN106418082A CN 106418082 A CN106418082 A CN 106418082A CN 201610888633 A CN201610888633 A CN 201610888633A CN 106418082 A CN106418082 A CN 106418082A
- Authority
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- Prior art keywords
- green plum
- olive
- fermented beverage
- wheat
- enzymolysis liquid
- Prior art date
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- Pending
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- 240000007817 Olea europaea Species 0.000 title claims abstract description 27
- 235000013361 beverage Nutrition 0.000 title abstract description 8
- 238000000855 fermentation Methods 0.000 title abstract description 7
- 230000004151 fermentation Effects 0.000 title abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 241000186660 Lactobacillus Species 0.000 claims abstract description 8
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 8
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 7
- 239000004615 ingredient Substances 0.000 claims abstract description 4
- 241000411851 herbal medicine Species 0.000 claims abstract description 3
- 235000019985 fermented beverage Nutrition 0.000 claims description 18
- 241000209140 Triticum Species 0.000 claims description 16
- 235000021307 Triticum Nutrition 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 11
- 150000001875 compounds Chemical class 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 9
- 244000062793 Sorghum vulgare Species 0.000 claims description 8
- 240000008042 Zea mays Species 0.000 claims description 8
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 8
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 8
- 235000005822 corn Nutrition 0.000 claims description 8
- 235000019713 millet Nutrition 0.000 claims description 8
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 7
- 235000005979 Citrus limon Nutrition 0.000 claims description 6
- 244000131522 Citrus pyriformis Species 0.000 claims description 6
- 240000000560 Citrus x paradisi Species 0.000 claims description 6
- 235000011201 Ginkgo Nutrition 0.000 claims description 6
- 244000194101 Ginkgo biloba Species 0.000 claims description 6
- 235000008100 Ginkgo biloba Nutrition 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 108010059892 Cellulase Proteins 0.000 claims description 5
- 240000008397 Ganoderma lucidum Species 0.000 claims description 5
- 235000004347 Perilla Nutrition 0.000 claims description 5
- 244000124853 Perilla frutescens Species 0.000 claims description 5
- 229940106157 cellulase Drugs 0.000 claims description 5
- 239000005418 vegetable material Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 230000015556 catabolic process Effects 0.000 claims description 4
- 238000006731 degradation reaction Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 210000000582 semen Anatomy 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 241000186000 Bifidobacterium Species 0.000 claims description 3
- 244000199866 Lactobacillus casei Species 0.000 claims description 3
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 229940017800 lactobacillus casei Drugs 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 235000020265 peanut milk Nutrition 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims description 2
- -1 CMC compound Chemical class 0.000 claims description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 2
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 2
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 2
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 2
- 239000003381 stabilizer Substances 0.000 claims description 2
- 244000025254 Cannabis sativa Species 0.000 claims 1
- 229930003231 vitamin Natural products 0.000 abstract description 4
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 239000003053 toxin Substances 0.000 abstract description 2
- 231100000765 toxin Toxicity 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 239000002131 composite material Substances 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000020195 rice milk Nutrition 0.000 abstract 1
- 238000001179 sorption measurement Methods 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 10
- 235000015203 fruit juice Nutrition 0.000 description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—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
Landscapes
- 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)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses an olive and green plum fermentation beverage, which is obtained by performing composite lactobacillus fermentation on hydrolysates of fruit and vegetable raw materials in multi-ingredient raw materials and then mixing rice milk and herbal medicine juice. The olive and green plum fermentation beverage provided by the invention has the advantages that the mouthfeel is sour and sweet; the effects of supplementing vitamins and eliminating toxin are achieved; rich trace elements are contained; nutrition and health are realized; through the fermentation effect, the adsorption and digestion by intestines and stomach can be facilitated.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of lactic acid drink, particularly relate to a kind of olive green plum fermentation
Lactic acid drink.
Background technology
In recent years, with the raising of people's living standard, beverage-producing factory man competitively releases various beverage.For fruit juice
(slurry) and fruit drink (product) class for fresh or refrigeration fruit be raw material, the processed goods made.Fruit juice (slurry) and fruit juice
Beverage (product) class mostly uses beating process that the edible part of fruit or fruit is processed into the slurries not fermenting but fermenting
Or in concentrated fruit pulp, add the water of natural moisture equivalent that pulp loses, the look with former fruit pulp made when concentrating
The goods of pool, local flavor and soluble solid content.
Fruit juice (slurry) and fruit drink include Fresh Juice, single fruit juice, blended fruit juice, and beverage made of fruits or vegetables, with milk fruit juice etc.
Species.
Fresh Juice is nutritious, but is easily contaminated in juice-extracting process, does not has preservative, is not easy to deposit.
Juice refers to the beverage being processed into by fruit that is fresh or that refrigerate or dish.Family vitamin containing B, vitamin in fruits and vegetables
E, vitamin C, carrotene, and the inorganic salts such as calcium, magnesium, potassium, these compositions are to safeguarding that health plays important promotion and makees
With so also increasingly being pursued by consumer.
Content of the invention
The technical problem to be solved is to provide a kind of olive green plum fermented beverage and preparation method thereof.
For solving the technical problem of above-mentioned first aspect, a kind of olive green plum fermented beverage, is by various ingredients raw material
The enzymolysis liquid of fruit and vegetable materials remix cereal Rice ＆ peanut milk through compound lactobacillus-fermencucumber and herbal medicine juice obtains, by weight, described many
Plant component raw material and include as follows：Olive 60-70 part, green plum 65-75 part, grapefruit 100-120 part, lemon 0.09-0.1 part, ginkgo
Benevolence 0.3-0.35 part, polyporus lucidus 10-15 part, purple perilla 6-7 part, wheat 140-150 part, corn 0.3-0.4 part, wheat malt 0.5-
0.6 part, millet 0.03-0.04 part；Described compound lactobacillus is by the lactobacillus acidophilus of grade mass ratio, Lactobacillus casei, plant
Lactobacillus and Bifidobacterium composition.Fruit and vegetable materials therein is：Olive, green plum, grapefruit, lemon, ginkgo；Cereal materials is little
Wheat, corn, wheat malt, millet.
In a preferred embodiment of the present invention, described olive green plum fermented beverage is through cellulose enzyme by fruit and vegetable materials
Solution obtains enzymolysis liquid and utilizes compound lactobacillus-fermencucumber.
In the preferred embodiment of the present invention, being also added with brown sugar in described olive green plum fermented beverage, brown sugar adds
Dosage is the 3-5wt% of enzymolysis liquid quality.
In the preferred embodiment of the present invention, described olive green plum fermented beverage has been also added with CMC stable composition
Agent 0.1-0.5 part.
For embodying another task completing the present invention, a second aspect of the present invention provides a kind of olive green plum fermented beverage
Preparation method, it comprises the following steps：
(1) after crushing olive, green plum, grapefruit, lemon, Semen Ginkgo raw material, making beating is filtered, and uses cellulase degradation；
(2) wheat, corn, wheat malt, millet are cleaned, squeeze pulp, Rice ＆ peanut milk is boiled, puts spare after cool；
(4) purple perilla, polyporus lucidus are extracted by the water of 5-10 times, filtered, obtain Chinese herbal juice standby；
(5) enzymolysis liquid of step (1) is added the compound lactobacillus of 2-5U/1000L, ferment under the conditions of 20 DEG C-45 DEG C
8-10 hour, obtains fermentate standby；
(6) the fermentate mix and blend by the slurries of step (2) and the Chinese herbal juice of step (3) and step (5), after filtration
Homogeneous under 25mpa, and carry out high-temperature short-time sterilization.
In a preferred embodiment of the present invention, in described step (1), adding brown sugar in enzymolysis liquid, brown sugar addition is
The 3-5wt% of enzymolysis liquid quality.
In a preferred embodiment of the present invention, in described step (2), after wheat, corn, wheat malt, millet are cleaned, point
Do not carry out squeezing pulp.
In a preferred embodiment of the present invention, in described step (6), described high-temperature short-time sterilization is gone out at being 120-135 DEG C
The bacterium 20-35 second.
The invention provides a kind of olive green plum fermented beverage, sweet mouthfeel, there is replenishing vitamins, the work of cleaning toxin
With containing abundant trace element, nutrient health, and acting on by fermentation, be more beneficial for assimilating of stomach.
In the fermented beverage of the present invention, possibly together with medicinal herb components, including polyphenol etc., improve immunity composition, for maintenance
The oxidation resistance of body has important function with delaying senility.
Detailed description of the invention
The following examples are that the present invention is expanded on further, but present disclosure is not limited to this.Present invention explanation
Embodiment in book is only used for that the present invention will be described, and protection scope of the present invention is not played restriction effect by it.This
The protection domain of invention is only defined by the claims, and those skilled in the art are in embodiment disclosed by the invention on the basis of institute
Any omission, replacement or the modification made fall within protection scope of the present invention.
Embodiment
The preparation of a kind of olive green plum fermented beverage, it comprises the following steps：
(1) olive 6kg, green plum 7kg, grapefruit 10kg, lemon 0.01kg, Semen Ginkgo 0.035kg raw material are crushed to 1-3mm
Particle diameter obtains fruit, vegetable juice, filters, delivers to enzymatic vessel 10,000 U/g cellulase degradations；The cellulase adding is pulp total amount
0.1%,
(2) wheat 14kg, corn 0.03kg, wheat malt 0.05kg, millet 0.003kg are cleaned, squeeze pulp respectively, will
The mixing of gained slurries is boiled, and puts spare after cool；
(4) by purple perilla 0.6kg and polyporus lucidus 1kg with heating over simmering heat 20-40 minute after the water boil of 5-10 times, juice is poured out
Liquid, then add soak by water 40-60 minute, pour out juice, the juice hybrid filtering that will decoct twice, obtain Chinese herbal juice standby；
(5) enzymolysis liquid of step (1) is added the compound lactobacillus of 3U/1000L, compound lactobacillus by wait mass ratio addicted to
Lactobacillus lactis, Lactobacillus casei, Lactobacillus plantarum and Bifidobacterium composition；Adding brown sugar, brown sugar addition is enzymolysis liquid matter
The 3-5wt% of amount, 8-10 hour of fermenting under the conditions of 20 DEG C-45 DEG C, obtain fermentate standby；
(6) the fermentate mix and blend by the slurries of step (2) and the Chinese herbal juice of step (3) and step (5), adds
CMC compound stabilizer 0.01kg, after filtration under 25mpa homogeneous, at 135 DEG C sterilize 20 seconds.
Examples detailed above is only that the technology that the present invention be described is conceived and feature, its object is to allow the person skilled in the art be
Will appreciate that present disclosure and implement according to this, can not limit the scope of the invention with this.All according to present invention essence
God's equivalent transformation of being done of essence or modification, all should cover within protection scope of the present invention.
Claims (8)
1. an olive green plum fermented beverage, is that the enzymolysis liquid by the fruit and vegetable materials in various ingredients raw material is sent out through compound lactobacillus
Ferment remixes cereal Rice ＆ peanut milk and herbal medicine juice obtains, and by weight, described various ingredients raw material includes as follows：Olive 60-70 part, green grass or young crops
Plum 65-75 part, grapefruit 100-120 part, lemon 0.09-0.1 part, Semen Ginkgo 0.3-0.35 part, polyporus lucidus 10-15 part, purple perilla 6-7
Part, wheat 140-150 part, corn 0.3-0.4 part, wheat malt 0.5-0.6 part, millet 0.03-0.04 part；Described compound lactic acid
Bacterium is made up of lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum and the Bifidobacterium waiting mass ratio.
2. olive green plum fermented beverage according to claim 1, it is characterised in that described olive green plum fermented beverage is
Fruit and vegetable materials is obtained enzymolysis liquid through cellulase degradation and utilizes compound lactobacillus-fermencucumber.
3. olive green plum fermented beverage according to claim 1, it is characterised in that in described olive green plum fermented beverage
Being also added with brown sugar, brown sugar addition is the 3-5wt% of enzymolysis liquid quality.
4. olive green plum fermented beverage according to claim 1, it is characterised in that in described olive green plum fermented beverage
It has been also added with CMC compound stabilizer 0.1-0.5 part.
5. the method preparing olive green plum fermented beverage as claimed in claim 1, it comprises the following steps：
(1) after crushing olive, green plum, grapefruit, lemon, Semen Ginkgo raw material, making beating is filtered, and uses cellulase degradation；
(2) wheat, corn, wheat malt, millet are cleaned, squeeze pulp, slurries are boiled, puts spare after cool；
(4) purple perilla, polyporus lucidus are extracted by the water of 5-10 times, filtered, obtain Chinese herbal juice standby；
(5) enzymolysis liquid of step (1) adds the compound lactobacillus of 2-5U/1000L, and ferment under the conditions of 20 DEG C-45 DEG C 8-10
Hour, obtain fermentate standby；
(6) the fermentate mix and blend by the slurries of step (2) and the Chinese herbal juice of step (3) and step (5), after filtration
Homogeneous under 25mpa, and carry out high-temperature short-time sterilization.
6. preparation method according to claim 5, it is characterised in that in described step (1), add red in enzymolysis liquid
Sugar, brown sugar addition is the 3-5wt% of enzymolysis liquid quality.
7. preparation method according to claim 5, it is characterised in that in described step (2), by wheat, corn, wheat
After bud, millet are cleaned, carry out respectively squeezing pulp.
8. preparation method according to claim 5, it is characterised in that in described step (6), described high-temperature short-time sterilization is
Sterilize the 20-35 second at 120-135 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610888633.XA CN106418082A (en) | 2016-10-11 | 2016-10-11 | Olive and green plum fermentation beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610888633.XA CN106418082A (en) | 2016-10-11 | 2016-10-11 | Olive and green plum fermentation beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106418082A true CN106418082A (en) | 2017-02-22 |
Family
ID=58173719
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610888633.XA Pending CN106418082A (en) | 2016-10-11 | 2016-10-11 | Olive and green plum fermentation beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106418082A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106901112A (en) * | 2017-03-13 | 2017-06-30 | 江南大学 | A kind of olive ferment drink and preparation method thereof |
| CN115399418A (en) * | 2022-08-31 | 2022-11-29 | 福建农林大学 | Probiotic fermented olive juice with liver protection effect and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1049093A (en) * | 1990-09-08 | 1991-02-13 | 英兆和 | The composition of ginger juice health-care beverage and method for making |
| CN1833543A (en) * | 2005-03-14 | 2006-09-20 | 于敏兰 | Health beverage-'chenmei juice' |
| CN102845802A (en) * | 2012-10-12 | 2013-01-02 | 王京杭 | Cereal beverage and preparation method thereof |
| CN103564562A (en) * | 2013-07-12 | 2014-02-12 | 宁夏光彩生物科技有限公司 | Fruit and vegetable fermented liquid, fruit and vegetable fermented beverage and preparation method of liquid and beverage |
-
2016
- 2016-10-11 CN CN201610888633.XA patent/CN106418082A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1049093A (en) * | 1990-09-08 | 1991-02-13 | 英兆和 | The composition of ginger juice health-care beverage and method for making |
| CN1833543A (en) * | 2005-03-14 | 2006-09-20 | 于敏兰 | Health beverage-'chenmei juice' |
| CN102845802A (en) * | 2012-10-12 | 2013-01-02 | 王京杭 | Cereal beverage and preparation method thereof |
| CN103564562A (en) * | 2013-07-12 | 2014-02-12 | 宁夏光彩生物科技有限公司 | Fruit and vegetable fermented liquid, fruit and vegetable fermented beverage and preparation method of liquid and beverage |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106901112A (en) * | 2017-03-13 | 2017-06-30 | 江南大学 | A kind of olive ferment drink and preparation method thereof |
| CN115399418A (en) * | 2022-08-31 | 2022-11-29 | 福建农林大学 | Probiotic fermented olive juice with liver protection effect and preparation method thereof |
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