CN106561810A - Fermented-yogurt pecan juice for improving sub-health - Google Patents
Fermented-yogurt pecan juice for improving sub-health Download PDFInfo
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- 235000013618 yogurt Nutrition 0.000 claims abstract description 24
- 235000013336 milk Nutrition 0.000 claims abstract description 18
- 239000008267 milk Substances 0.000 claims abstract description 18
- 210000004080 milk Anatomy 0.000 claims abstract description 18
- 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 abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
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- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 9
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 7
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims abstract description 6
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 6
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000000855 fermentation Methods 0.000 claims description 14
- 210000000582 semen Anatomy 0.000 claims description 14
- 230000004151 fermentation Effects 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 11
- 241000207199 Citrus Species 0.000 claims description 10
- 235000020971 citrus fruits Nutrition 0.000 claims description 10
- 241000219068 Actinidia Species 0.000 claims description 9
- 235000009496 Juglans regia Nutrition 0.000 claims description 9
- 239000000243 solution Substances 0.000 claims description 9
- 235000020234 walnut Nutrition 0.000 claims description 9
- 241000227653 Lycopersicon Species 0.000 claims description 8
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims description 7
- 239000003814 drug Substances 0.000 claims description 7
- 238000000605 extraction Methods 0.000 claims description 7
- 108091005658 Basic proteases Proteins 0.000 claims description 6
- 108010059892 Cellulase Proteins 0.000 claims description 6
- 241000190633 Cordyceps Species 0.000 claims description 6
- 229940106157 cellulase Drugs 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 229940088598 enzyme Drugs 0.000 claims description 5
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- 108090000623 proteins and genes Proteins 0.000 claims description 5
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- 238000002360 preparation method Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 239000011550 stock solution Substances 0.000 claims description 3
- 241000251468 Actinopterygii Species 0.000 claims description 2
- 238000000265 homogenisation Methods 0.000 claims description 2
- 235000020995 raw meat Nutrition 0.000 claims description 2
- 241000758789 Juglans Species 0.000 claims 7
- 238000003756 stirring Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 6
- 244000068645 Carya illinoensis Species 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
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- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 235000009434 Actinidia chinensis Nutrition 0.000 abstract 1
- 244000298697 Actinidia deliciosa Species 0.000 abstract 1
- 235000013717 Houttuynia Nutrition 0.000 abstract 1
- 240000000691 Houttuynia cordata Species 0.000 abstract 1
- 108091005804 Peptidases Proteins 0.000 abstract 1
- 244000197580 Poria cocos Species 0.000 abstract 1
- 235000008599 Poria cocos Nutrition 0.000 abstract 1
- 239000004365 Protease Substances 0.000 abstract 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract 1
- 240000003768 Solanum lycopersicum Species 0.000 abstract 1
- 239000003513 alkali Substances 0.000 abstract 1
- 230000002929 anti-fatigue Effects 0.000 abstract 1
- 235000021028 berry Nutrition 0.000 abstract 1
- 229920002678 cellulose Polymers 0.000 abstract 1
- 239000001913 cellulose Substances 0.000 abstract 1
- 235000013365 dairy product Nutrition 0.000 abstract 1
- 235000013355 food flavoring agent Nutrition 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 22
- 108010002537 Fruit Proteins Proteins 0.000 description 4
- 240000007049 Juglans regia Species 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 240000007417 Solanum muricatum Species 0.000 description 1
- 235000018709 Solanum muricatum Nutrition 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
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- 230000000050 nutritive effect Effects 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biophysics (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
A fermented-yogurt pecan juice for improving sub-health is prepared from the following raw materials (by weight): 90-100 parts of pecan kernel, 0.7-0.8 part of pectase, 0.2-0.3 part of cellulose, 1.45-1.55 parts of alkali protease, 1-1.1 parts of orange essential oil, 120-130 parts of fresh milk, 15-20 parts of cane sugar, 4-5 parts of Streptococcus thermophilus, 4-5 parts of Lactobacillus bulgaricus, 60-70 parts of tomato, 70-80 parts of kiwi berry, 5-6 parts of cordate houttuynia, 6-7 parts of Poria cocos, etc. Pecan polypeptide prepared by the process has a good taste, good stability and good antioxidation and anti-fatigue health-care effects, and can enhance immunity and absorption functions of human body. The pecan polypeptide and fermented yogurt are used as the main raw materials to prepare a dairy product. By adding orange essential oil as a natural flavouring agent into the fermented yogurt, fruity taste and health-care effect of the fermented yogurt are enhanced.
Description
Technical field
The present invention relates to a kind of green fruit juice of fermented yoghourt for improving subhealth state, more particularly to a kind of improve sending out for subhealth state
Green fruit juice of ferment Yoghourt and preparation method thereof.
Background technology
Green fruit also known as Solanum muricatum, pecan tree, it is rich in lecithin and various essential amino acids, is a kind of excellent
The vegetable protein of matter, but its mouthfeel is general, generally with bitterness, is added to mouthfeel in food as raw material and also is difficult to be changed
Become, in order to make full use of the nutritive value of Semen Juglandiss, and with good mouthfeel, it is necessary to carry out pretreatment to green fruit, will
Green fruit obtains polypeptide after processing, and is combined with Yoghourt, and Yoghourt is in good taste, is loved by the people, therefore green fruit is added, fragrant
Taste and mouthfeel can be improved, not only nutrition but also delicious.Green present fruit yoghourt is prepared with Semen Juglandiss and milk fermentation
Form, green fruit is made green fruit juice by major part, and milk mixed fermentation, wherein the astringent taste of green fruit is not removed, also not
With special color and mouthfeel, in order that green fruit latt has more preferable mouthfeel and different colors, by green fruit pretreatment,
In being then added to Yoghourt, with Citrus essential oil and milk mixed fermentation, full of Citrus delicate fragrance, while using the natural of coloured food
Color is matched colors to Yoghourt, it is to avoid edible artificial color, can make Yoghourt up to the color for having more preferable fragrance and Geng Mei.
The content of the invention
Instant invention overcomes prior art is not enough, there is provided a kind of green fruit juice of fermented yoghourt for improving subhealth state.
The present invention is achieved by the following technical solutions：
A kind of green fruit juice of fermented yoghourt for improving subhealth state, is made up of following raw material：Green kernel 90-100, pectin
Enzyme 0.7-0.8, cellulase 0.2-0.3, alkaline protease 1.45-1.55, Citrus essential oil 1-1.1, fresh milk 120-130, sucrose
15-20, streptococcus thermophiluss 4-5, Lactobacillus bulgaricus 4-5, Fructus Lycopersici esculenti 60-70, Fructus actinidiae chinensiss 70-80, Herba Houttuyniae 5-6, Poria 6-
7th, 4-5 Radix Ophiopogonis, Radix Angelicae Sinensis 4-5, Cortex Eucommiae 3-4, Cordyceps 2-3, white sugar 60-65, appropriate amount of water.
A kind of preparation method of green fruit juice of the fermented yoghourt for improving subhealth state, including following technique：
（1）Semen Juglandis are cleaned, water, pectase with 2-2.5 times of quality, cellulase mix, and heating in water bath, temperature control exists
56-58 DEG C, digest 20 minutes under conditions of pH is for 8, after filtration, the Semen Juglandis of Semen Juglandiss clothing must be removed；
（2）Vacuum lyophilization will be carried out after the green kernel cleaning for removing green fruit clothing, the get Bi Gen fruits dregs of rice after cold pressing, after being dried
Crush, cross 80-100 mesh sieves, obtain Walnut protein powder, mix with the water that 6-7 times is measured, and heated and stirred, soften under the conditions of 55 DEG C
10-15 minutes, then defibrination process are carried out, green fruit albumen stock solution is obtained, screenings separation is carried out, at 65 DEG C, carry out under 30Mpa
Matter process, obtains carefully green fruit protein liquid；
（3）Thin green fruit protein liquid is placed in container, alkaline protease is added, it is 7.2 to adjust pH, is digested under the conditions of 60 DEG C
55-60 minutes, green fruit polypeptide solution is obtained, then enzyme denaturing 10min is standby under the conditions of 90 DEG C；
（4）Fresh milk, sucrose, streptococcus thermophiluss, Lactobacillus bulgaricus, Citrus essential oil are merged, is sufficiently stirred for, after mixing,
Anaerobic fermentation is carried out under the conditions of 42 DEG C, is cooled down after fermenting-ripening, obtain quintessence oil fermentation milk standby；
（5）Fructus Lycopersici esculenti is cleaned, defibrination in fiberizer is put into after peeling, obtain tomato slurries standby；Fructus actinidiae chinensiss are cleaned, is cut after peeling
In bulk, dries moisture at a temperature of 75-80 DEG C, obtains dried Chinese gooseberry, dried Chinese gooseberry is cut into small pieces standby；
（6）The water heating extraction that Herba Houttuyniae, Poria, Radix Ophiopogonis, Radix Angelicae Sinensis, the Cortex Eucommiae, Cordyceps are measured with 5-10 times, filters, in obtaining
Medicament extracting solution is standby；
（7）Green fruit polypeptide solution, quintessence oil fermentation milk, tomato slurries, dried Chinese gooseberry block, Chinese medicine extraction liquid, white sugar are merged,
It is sufficiently stirred for, fill after mixing.
Compared with prior art, it is an advantage of the invention that：
Green fruit juice of Yoghourt of the present invention, adds green fruit polypeptide prepared by present invention process, and its taste is good, good stability,
There is the health-care effect of good antioxidation, resisting fatigue, and immune function of human body and absorption function can be improved, with fermented yoghourt
Milk product is made for main material, Citrus essential oil is added in fermented yoghourt as natural flavours, fruity and the guarantor for strengthening fermentation milk
Strong effect, the Citrus essential oil concentration of present invention addition will not have a negative impact through strict control selections to lactate fermentation, and
And can be obviously improved the abnormal smells from the patient and mouthfeel of green fruit juice of fermented yoghourt, in order that green fruit juice has more preferable color and luster and mouthfeel,
Natural tomato oleo stock is specifically added, makes green fruit yoghourt have Fructus Lycopersici esculenti red, and the acid with Fructus Lycopersici esculenti is fragrant, in order to have additional nutrients
And mouthfeel, add Fructus actinidiae chinensiss, in good taste, in green, with tomato red collocation, color and luster is good, nutritious for fruit block, while with fish raw meat
The Chinese medicine extraction liquid such as grass, Poria, Radix Ophiopogonis, Radix Angelicae Sinensis are arranged in pairs or groups, and can improve sub-health state, and enhancing immunity, Jing often to eat is green with this
Root fruit juice, it is good for health.
Specific embodiment
The present invention is described in further detail with reference to embodiment：
Embodiment：
Green fruit juice of a kind of fermented yoghourt for improving subhealth state, by following weight portion（Kg）Raw material is made：Green kernel 90, pectin
Enzyme 0.7, cellulase 0.2, alkaline protease 1.45, Citrus essential oil 1, fresh milk 120, sucrose 15, streptococcus thermophiluss 4, Bao Jiali
Sub- lactobacilluss 4, Fructus Lycopersici esculenti 60, Fructus actinidiae chinensiss 70, Herba Houttuyniae 5, Poria 6, Radix Ophiopogonis 4, Radix Angelicae Sinensis 4, the Cortex Eucommiae 3, Cordyceps 2, white sugar 60,
Appropriate amount of water.
A kind of preparation method of green fruit juice of the fermented yoghourt for improving subhealth state, including following technique：
（1）Semen Juglandis are cleaned, water, pectase with 2 times of quality, cellulase mix, heating in water bath, and temperature control is in 56-
58 DEG C, digest 20 minutes under conditions of pH is for 8, after filtration, the Semen Juglandis of Semen Juglandiss clothing must be removed；
（2）Vacuum lyophilization will be carried out after the green kernel cleaning for removing green fruit clothing, the get Bi Gen fruits dregs of rice after cold pressing, after being dried
Crush, cross 80 mesh sieves, get Bi Gen fruit egg albumen powders mix with the water of 6 times of amounts, and heated and stirred, and 10 points are softened under the conditions of 55 DEG C
Clock, then defibrination process are carried out, green fruit albumen stock solution is obtained, screenings separation is carried out, at 65 DEG C, homogenization is carried out under 30Mpa,
Obtain carefully green fruit protein liquid；
（3）Thin green fruit protein liquid is placed in container, alkaline protease is added, it is 7.2 to adjust pH, is digested under the conditions of 60 DEG C
55 minutes, walnut polypeptide solution is obtained, then enzyme denaturing 10min is standby under the conditions of 90 DEG C；
（4）Fresh milk, sucrose, streptococcus thermophiluss, Lactobacillus bulgaricus, Citrus essential oil are merged, is sufficiently stirred for, after mixing,
Anaerobic fermentation is carried out under the conditions of 42 DEG C, is cooled down after fermenting-ripening, obtain quintessence oil fermentation milk standby；
（5）Fructus Lycopersici esculenti is cleaned, defibrination in fiberizer is put into after peeling, obtain tomato slurries standby；Fructus actinidiae chinensiss are cleaned, is cut after peeling
In bulk, at a temperature of 75 DEG C moisture is dried, and obtains dried Chinese gooseberry, dried Chinese gooseberry is cut into small pieces standby；
（6）By Herba Houttuyniae, Poria, Radix Ophiopogonis, Radix Angelicae Sinensis, the Cortex Eucommiae, the Cordyceps water heating extraction of 5 times of amounts, filter, obtain Chinese medicine and carry
Take liquid standby；
（7）Green fruit polypeptide solution, quintessence oil fermentation milk, tomato slurries, dried Chinese gooseberry block, Chinese medicine extraction liquid, white sugar are merged,
It is sufficiently stirred for, fill after mixing.
Claims (2)
1. green fruit juice of a kind of fermented yoghourt for improving subhealth state, it is characterised in that be made up of following raw material：Semen Juglandis
90-100, pectase 0.7-0.8, cellulase 0.2-0.3, alkaline protease 1.45-1.55, Citrus essential oil 1-1.1, fresh milk
120-130, sucrose 15-20, streptococcus thermophiluss 4-5, Lactobacillus bulgaricus 4-5, Fructus Lycopersici esculenti 60-70, Fructus actinidiae chinensiss 70-80, fish raw meat
Careless 5-6, Poria 6-7,4-5 Radix Ophiopogonis, Radix Angelicae Sinensis 4-5, Cortex Eucommiae 3-4, Cordyceps 2-3, white sugar 60-65, appropriate amount of water.
2. a kind of preparation method of green fruit juice of the fermented yoghourt for improving subhealth state as claimed in claim 1, it is characterised in that
Including following technique：
（1）Semen Juglandis are cleaned, water, pectase with 2-2.5 times of quality, cellulase mix, and heating in water bath, temperature control exists
56-58 DEG C, digest 20 minutes under conditions of pH is for 8, after filtration, the Semen Juglandis of Semen Juglandiss clothing must be removed；
（2）Will remove Semen Juglandiss clothing Semen Juglandis cleaning after carry out vacuum lyophilization, after cold pressing walnut dregs, crushed after being dried,
80-100 mesh sieves are crossed, Walnut protein powder is obtained, is mixed with the water that 6-7 times is measured, and heated and stirred, soften 10-15 under the conditions of 55 DEG C
Minute, then defibrination process are carried out, and walnut protein stock solution is obtained, screenings separation is carried out, at 65 DEG C, homogenization is carried out under 30Mpa,
Obtain thin walnut protein liquid；
（3）Thin walnut protein liquid is placed in container, alkaline protease is added, it is 7.2 to adjust pH, is digested under the conditions of 60 DEG C
55-60 minutes, walnut polypeptide solution is obtained, then enzyme denaturing 10min is standby under the conditions of 90 DEG C；
（4）Fresh milk, sucrose, streptococcus thermophiluss, Lactobacillus bulgaricus, Citrus essential oil are merged, is sufficiently stirred for, after mixing,
Anaerobic fermentation is carried out under the conditions of 42 DEG C, is cooled down after fermenting-ripening, obtain quintessence oil fermentation milk standby；
（5）Fructus Lycopersici esculenti is cleaned, defibrination in fiberizer is put into after peeling, obtain tomato slurries standby；Fructus actinidiae chinensiss are cleaned, is cut after peeling
In bulk, dries moisture at a temperature of 75-80 DEG C, obtains dried Chinese gooseberry, dried Chinese gooseberry is cut into small pieces standby；
（6）The water heating extraction that Herba Houttuyniae, Poria, Radix Ophiopogonis, Radix Angelicae Sinensis, the Cortex Eucommiae, Cordyceps are measured with 5-10 times, filters, in obtaining
Medicament extracting solution is standby；
（7）Walnut polypeptide solution, quintessence oil fermentation milk, tomato slurries, dried Chinese gooseberry block, Chinese medicine extraction liquid, white sugar are merged, is filled
Divide stirring, fill after mixing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610928053.9A CN106561810A (en) | 2016-10-31 | 2016-10-31 | Fermented-yogurt pecan juice for improving sub-health |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610928053.9A CN106561810A (en) | 2016-10-31 | 2016-10-31 | Fermented-yogurt pecan juice for improving sub-health |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106561810A true CN106561810A (en) | 2017-04-19 |
Family
ID=58534376
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610928053.9A Withdrawn CN106561810A (en) | 2016-10-31 | 2016-10-31 | Fermented-yogurt pecan juice for improving sub-health |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106561810A (en) |
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2016
- 2016-10-31 CN CN201610928053.9A patent/CN106561810A/en not_active Withdrawn
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