CN106616149A - Preparation method of pineapple and orange composite ferment beverage - Google Patents

Preparation method of pineapple and orange composite ferment beverage Download PDF

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Publication number
CN106616149A
CN106616149A CN201611120302.8A CN201611120302A CN106616149A CN 106616149 A CN106616149 A CN 106616149A CN 201611120302 A CN201611120302 A CN 201611120302A CN 106616149 A CN106616149 A CN 106616149A
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CN
China
Prior art keywords
fructus
ananadis comosi
citri junoriss
fructus citri
mycopowder
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Application number
CN201611120302.8A
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Chinese (zh)
Inventor
张浩玉
张柯
张琳
陈为
薛冬
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洛阳理工学院
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Priority to CN201611120302.8A priority Critical patent/CN106616149A/en
Publication of CN106616149A publication Critical patent/CN106616149A/en

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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 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
    • A23L2/38Other non-alcoholic beverages
    • A23L2/382Other non-alcoholic beverages fermented
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/15Bulgaricus
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/67Plantarum
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/73Rhamnosus
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2300/00Bifidobacterium

Abstract

The invention discloses a preparation method of a pineapple and orange composite ferment beverage. The preparation method comprises the following steps of step I, separately taking raw materials of fresh pineapples and oranges, performing peeling, performing separate dicing and performing uniform mixing so as to obtain fruit raw materials; step II, taking fungus powder, and adding pure water for diluting so as to obtain fermentation fungus water; step III, adding the fungus water to the fruit raw materials until the level of the fungus water exceeds the surfaces of the fruit raw materials, then performing sealing, loading the fruit raw materials and the fungus water, which are sealed, in an incubator for fermentation, after fermentation, taking out the fermented fruit raw materials and the fermented fungus water, performing filtering so as to obtain a ferment stock solution, and placing the ferment stock solution in a refrigerator for after-ripening so as to obtain ferment liquid; step IV, adding honey, pure water and white granulated sugar to the obtained ferment liquid obtained in step III, performing uniform mixing, then adding vitamin C and beta-carotene, and performing homogenizing so as to obtain the pineapple and orange composite ferment beverage. The prepared composite ferment beverage is delicately fragrant in smell, fine and smooth in mouth feel, and moderate in sour and sweet degrees, and the activity of superoxide dismutase (SOD) contained in the composite ferment beverage achieves 100-150U/g.

Description

A kind of preparation method of Fructus Ananadis comosi Fructus Citri junoriss composite enzyme beverage
Technical field
The invention belongs to ferment beverage production field, and in particular to a kind of preparation side of Fructus Ananadis comosi Fructus Citri junoriss composite enzyme beverage Method.
Background technology
Ferment is enzyme, is the biomacromolecule with biocatalytic Activity, i.e. biocatalyzer[1].In our daily life Ferment is there is in work everywhere, as the quickening of modern life rhythm, the increase of operating pressure, various bad life habits go out The increase at existing and age, the ferment in human body is just gradually decreased.Contain superoxide dismutase in ferment, referred to as:SOD.SOD It is a kind of active substance for coming from life entity, some wastes useless and harmful east is removed in organism metabolic processes West, people strengthen intake SOD to defying age.Human body itself synthesizes and bacterial secretory can only provide least a portion of ferment, it is difficult to The demand of human body is met, so we can make up ferment deficiency by obtaining ferment from meals.But now to food High temperature and other processing methods can in food ferment produce destruction.Recent years, increasing enzyme food entered state Interior market, the health perception of present people is more and more stronger, and this health food of new generation of ferment increasingly will be welcome by everybody. Although occurring in that various health food have ferment composition in the domestic market at present, the application in other field is not also very It is many, there is good development space[2].Therefore it is this to be combined modern to nutrition multiformity, easily absorption and balance demand Necessity that fruit composite enzyme makes further progress.
The content of the invention
It is an object of the invention to provide a kind of preparation method of Fructus Ananadis comosi Fructus Citri junoriss composite enzyme beverage, prepared by the preparation method Composite enzyme beverage abnormal smells from the patient delicate fragrance, delicate mouthfeel is sour-sweet moderate, superoxide dismutase contained therein(SOD)Activity reach 100-150U/g。
The technical solution adopted in the present invention is:A kind of preparation method of Fructus Ananadis comosi Fructus Citri junoriss composite enzyme beverage, including it is following Step:
Step one, fresh Fructus Ananadis comosi, Fructus Citri junoriss raw material are taken respectively, wash after peeling, then mix homogeneously after stripping and slicing respectively, obtain It is standby to fruit raw material;
Step 2, take mycopowder and be placed in container, add pure water dilution, obtain sending out mycopowder water, it is standby;
Step 3, the mycopowder water for obtaining step 2 are added in the fruit raw material that step one is obtained, and control the inoculum concentration of mycopowder And make mycopowder water not have fruit raw material, and it is placed in incubator after then sealing and is fermented, take out after the completion of fermentation, filter, obtain To enzyme stoste, then enzyme stoste is placed in into after-ripening in refrigerator, obtains enzyme liquid, it is standby;
Mel, pure water and white sugar, mix homogeneously are added in step 4, the enzyme liquid obtained to step 3, is then added again Vitamin C and beta-carotene, homogenizing obtains Fructus Ananadis comosi Fructus Citri junoriss composite enzyme beverage.
As a kind of further optimization of the preparation method of Fructus Ananadis comosi Fructus Citri junoriss composite enzyme beverage of the invention, cut described in step one Fructus Ananadis comosi, Fructus Citri junoriss after block is according to 1:The weight ratio of 0.8-1.5 is mixed.
As a kind of further optimization of the preparation method of Fructus Ananadis comosi Fructus Citri junoriss composite enzyme beverage of the invention, control described in step 3 The inoculum concentration of mycopowder processed is 0.10-0.12%.
As a kind of further optimization of the preparation method of Fructus Ananadis comosi Fructus Citri junoriss composite enzyme beverage of the invention, send out described in step 3 The temperature of ferment is 30-32 DEG C, and the time of fermentation is 72-80h.
As a kind of further optimization of the preparation method of Fructus Ananadis comosi Fructus Citri junoriss composite enzyme beverage of the invention, described in step 3 after The ripe time is 6-8h.
As a kind of further optimization of the preparation method of Fructus Ananadis comosi Fructus Citri junoriss composite enzyme beverage of the invention, ferment in step 4 Liquid, Mel, pure water and white sugar are respectively according to percent by weight, addition:It is enzyme liquid 30-35%, Mel 4-5%, pure Water purification 53-61% and white sugar 5-7%.
As a kind of further optimization of the preparation method of Fructus Ananadis comosi Fructus Citri junoriss composite enzyme beverage of the invention, tie up described in step 4 The addition of raw element C is 0.3-0.4g/L, and the addition of beta-carotene is 0.4-0.6g/L.
Used as a kind of further optimization of the preparation method of Fructus Ananadis comosi Fructus Citri junoriss composite enzyme beverage of the invention, described mycopowder is pressed It is made up of following strain according to percentage by weight:Lactobacillus bulgaricus 35-42%, Lactobacillus plantarum 30-35%, lactobacillus rhamnosuss 15-20%, bacillus bifiduss 8-10%, yeast 5-6% and acetobacter 2-4%.
Compared with prior art, the present invention at least tool has the advantage that and beneficial effect:
The present invention is with Fructus Ananadis comosi and Fructus Citri junoriss as raw material, and two kinds of fruit contain abundant vitamin and organic acid, right during the fermentation The process of material is simple, will not destroy nutritional labeling therein, and zymophyte powder is only added during the fermentation, without other changes Length of schooling agent, it is natural fermented, it is healthy and safe.The composite enzyme beverage abnormal smells from the patient delicate fragrance that the present invention is prepared, delicate mouthfeel is sour-sweet suitable In, superoxide dismutase contained therein(SOD)Activity reach 100-150U/g.
It is in weak base that the composite enzyme beverage that the present invention is prepared can balance internal acidic materials and make the environment in blood Property, some internal wastes are purged, the various antibacterials in balance intestinal, reinforcing cell, facilitating digestion, reinforcement opposing Power, keeps the balance of body each side.
Specific embodiment
To become apparent present disclosure, below in conjunction with specific embodiment, describe the present invention.
A kind of preparation method of Fructus Ananadis comosi Fructus Citri junoriss composite enzyme beverage, comprises the following steps:
Step one, fresh Fructus Ananadis comosi, Fructus Citri junoriss raw material are taken respectively, wash after peeling, then stripping and slicing respectively, the spinach after stripping and slicing Trailing plants, Fructus Citri junoriss are according to 1:The weight ratio of 0.8-1.5 carries out mix homogeneously, obtains fruit raw material, standby;
Step 2, take mycopowder and be placed in container, add pure water dilution, obtain sending out mycopowder water, it is standby;
Step 3, the mycopowder water for obtaining step 2 are added in the fruit raw material that step one is obtained, and control the inoculum concentration of mycopowder For 0.10-0.12%, and make mycopowder water not have fruit raw material, be placed in incubator after then sealing and fermented, the temperature of fermentation For 30-32 DEG C, the time of fermentation is 72-80h, is taken out after the completion of fermentation, is filtered, and obtains enzyme stoste, then enzyme stoste is put The after-ripening in refrigerator, the time of after-ripening is 6-8h, obtains enzyme liquid, standby;
Add Mel, pure water and white sugar in step 4, the enzyme liquid obtained to step 3, enzyme liquid, Mel, pure water and White sugar is respectively according to percent by weight, addition:Enzyme liquid 30-35%, Mel 4-5%, pure water 53-61% and white sand Then sugared 5-7%, mix homogeneously adds again vitamin C and beta-carotene, and ascorbic addition is 0.3-0.4g/L, and β- The addition of carotene is 0.4-0.6g/L, and homogenizing obtains Fructus Ananadis comosi Fructus Citri junoriss composite enzyme beverage.
In order that the present invention has more preferable implementation result, the preprocessing process of Fructus Ananadis comosi is:With pineapple peeling instrument by spinach Then trailing plants peeling removes twice the miscellaneous bacteria of outside with boiled water blanching.Notice that the blanching time is unsuitable long, two to three seconds every time, In order to avoid destruction Fructus Ananadis comosi inside nutritional labeling.The fritter that Fructus Ananadis comosi is cut into into one to two centimetres with boiling water sterilized fruit knife is standby. The preprocessing process of Fructus Citri junoriss is:A fritter is respectively cut away at Fructus Citri junoriss two with fruit knife, exposes sarcocarp.Then take disposable Glove divest crust.With boiling water rinses twice, the time equally should not be long.Then with the stripping and slicing sidewards of sterilized fruit knife, Size is with Fructus Ananadis comosi almost.
Described mycopowder is made up of according to percentage by weight following strain:Lactobacillus bulgaricus 35-42%, plant breast bar Bacterium 30-35%, lactobacillus rhamnosuss 15-20%, bacillus bifiduss 8-10%, yeast 5-6% and acetobacter 2-4%.
Embodiment 1:
A kind of preparation method of Fructus Ananadis comosi Fructus Citri junoriss composite enzyme beverage, comprises the following steps:
Step one, fresh Fructus Ananadis comosi, Fructus Citri junoriss raw material are taken respectively, wash after peeling, then stripping and slicing respectively, the spinach after stripping and slicing Trailing plants, Fructus Citri junoriss are according to 1:0.8 weight ratio carries out mix homogeneously, obtains fruit raw material, standby;
Step 2, take mycopowder and be placed in container, add pure water dilution, obtain sending out mycopowder water, it is standby;Described mycopowder is according to weight Amount percentage ratio is made up of following strain:Lactobacillus bulgaricus 35%, Lactobacillus plantarum 30%, lactobacillus rhamnosuss 15%, bifid bar Bacterium 10%, yeast 6% and acetobacter 4%.
Step 3, the mycopowder water for obtaining step 2 are added in the fruit raw material that step one is obtained, and control connecing for mycopowder The amount of kind is 0.10%, and makes mycopowder water not have fruit raw material, is placed in incubator after then sealing and is fermented, the temperature of fermentation For 30-32 DEG C, the time of fermentation is 72h, is taken out after the completion of fermentation, is filtered, and obtains enzyme stoste, then enzyme stoste is placed in into ice After-ripening in case, the time of after-ripening is 6h, obtains enzyme liquid, standby;
Add Mel, pure water and white sugar in step 4, the enzyme liquid obtained to step 3, enzyme liquid, Mel, pure water and White sugar is respectively according to percent by weight, addition:Enzyme liquid 30%, Mel 4%, pure water 61% and white sugar 5%, mixing Uniformly, vitamin C and beta-carotene are then added again, ascorbic addition is 0.3g/L, the addition of beta-carotene For 0.4g/L, homogenizing, that is, obtain Fructus Ananadis comosi Fructus Citri junoriss composite enzyme beverage.
Embodiment 2:
A kind of preparation method of Fructus Ananadis comosi Fructus Citri junoriss composite enzyme beverage, comprises the following steps:
Step one, fresh Fructus Ananadis comosi, Fructus Citri junoriss raw material are taken respectively, wash after peeling, then stripping and slicing respectively, the spinach after stripping and slicing Trailing plants, Fructus Citri junoriss are according to 1:1.5 weight ratio carries out mix homogeneously, obtains fruit raw material, standby;
Step 2, take mycopowder and be placed in container, add pure water dilution, obtain sending out mycopowder water, it is standby;Described mycopowder is according to weight Amount percentage ratio is made up of following strain:Lactobacillus bulgaricus 38%, Lactobacillus plantarum 30%, lactobacillus rhamnosuss 17%, bifid bar Bacterium 8%, yeast 5% and acetobacter 2%.
Step 3, the mycopowder water for obtaining step 2 are added in the fruit raw material that step one is obtained, and control connecing for mycopowder The amount of kind is 0.12%, and makes mycopowder water not have fruit raw material, is placed in incubator after then sealing and is fermented, the temperature of fermentation For 30-32 DEG C, the time of fermentation is 80h, is taken out after the completion of fermentation, is filtered, and obtains enzyme stoste, then enzyme stoste is placed in into ice After-ripening in case, the time of after-ripening is 8h, obtains enzyme liquid, standby;
Add Mel, pure water and white sugar in step 4, the enzyme liquid obtained to step 3, enzyme liquid, Mel, pure water and White sugar is respectively according to percent by weight, addition:Enzyme liquid 35%, Mel 5%, pure water 53% and white sugar 5%, mixing Uniformly, vitamin C and beta-carotene are then added again, ascorbic addition is 0.4g/L, the addition of beta-carotene For 0.6g/L, homogenizing, that is, obtain Fructus Ananadis comosi Fructus Citri junoriss composite enzyme beverage.
Embodiment 3:
A kind of preparation method of Fructus Ananadis comosi Fructus Citri junoriss composite enzyme beverage, comprises the following steps:
Step one, fresh Fructus Ananadis comosi, Fructus Citri junoriss raw material are taken respectively, wash after peeling, then stripping and slicing respectively, the spinach after stripping and slicing Trailing plants, Fructus Citri junoriss are according to 1:1 weight ratio carries out mix homogeneously, obtains fruit raw material, standby;
Step 2, take mycopowder and be placed in container, add pure water dilution, obtain sending out mycopowder water, it is standby;Described mycopowder is according to weight Amount percentage ratio is made up of following strain:Lactobacillus bulgaricus 35%, Lactobacillus plantarum 33%, lactobacillus rhamnosuss 15%, bifid bar Bacterium 9%, yeast 5% and acetobacter 3%.
Step 3, the mycopowder water for obtaining step 2 are added in the fruit raw material that step one is obtained, and control connecing for mycopowder The amount of kind is 0.11%, and makes mycopowder water not have fruit raw material, is placed in incubator after then sealing and is fermented, the temperature of fermentation For 30-32 DEG C, the time of fermentation is 76h, is taken out after the completion of fermentation, is filtered, and obtains enzyme stoste, then enzyme stoste is placed in into ice After-ripening in case, the time of after-ripening is 7h, obtains enzyme liquid, standby;
Add Mel, pure water and white sugar in step 4, the enzyme liquid obtained to step 3, enzyme liquid, Mel, pure water and White sugar is respectively according to percent by weight, addition:Enzyme liquid 33%, Mel 4%, pure water 57% and white sugar 6%, mixing Uniformly, vitamin C and beta-carotene are then added again, ascorbic addition is 0.35g/L, the addition of beta-carotene For 0.5g/L, homogenizing, that is, obtain Fructus Ananadis comosi Fructus Citri junoriss composite enzyme beverage.
Experimental data
Invite ten classmates to be tasted, and per group of test is given a mark according to sensory evaluation scores standard.With results of sensory evaluation For index, the optimal drink formulation of Fructus Ananadis comosi Fructus Citri junoriss composite enzyme is obtained by orthogonal experiment data analysis.Subjective appreciation standard, because Plain water-glass and data results are shown in Table 1-3.
The sensory evaluation scores standard scale of table 1
The drink formulation factor level table of table 2
The drink formulation test arrangement of table 3
The Fructus Ananadis comosi Fructus Citri junoriss composite enzyme beverage abnormal smells from the patient delicate fragrance prepared from result above, the present invention, delicate mouthfeel is sour-sweet It is moderate, drink more preferably Jing after iced.

Claims (8)

1. a kind of preparation method of Fructus Ananadis comosi Fructus Citri junoriss composite enzyme beverage, it is characterised in that:Comprise the following steps:
Step one, fresh Fructus Ananadis comosi, Fructus Citri junoriss raw material are taken respectively, wash after peeling, then mix homogeneously after stripping and slicing respectively, obtain It is standby to fruit raw material;
Step 2, take mycopowder and be placed in container, add pure water dilution, obtain sending out mycopowder water, it is standby;
Step 3, the mycopowder water for obtaining step 2 are added in the fruit raw material that step one is obtained, and control the inoculum concentration of mycopowder And make mycopowder water not have fruit raw material, and it is placed in incubator after then sealing and is fermented, take out after the completion of fermentation, filter, obtain To enzyme stoste, then enzyme stoste is placed in into cold preservation after-ripening in refrigerator, obtains enzyme liquid, it is standby;
Mel, pure water and white sugar, mix homogeneously are added in step 4, the enzyme liquid obtained to step 3, is then added again Vitamin C and beta-carotene, homogenizing obtains Fructus Ananadis comosi Fructus Citri junoriss composite enzyme beverage.
2. a kind of preparation method of Fructus Ananadis comosi Fructus Citri junoriss composite enzyme beverage as claimed in claim 1, it is characterised in that:Step one institute The Fructus Ananadis comosi after stripping and slicing, Fructus Citri junoriss are stated according to 1:The weight ratio of 0.8-1.5 is mixed.
3. a kind of preparation method of Fructus Ananadis comosi Fructus Citri junoriss composite enzyme beverage as claimed in claim 1, it is characterised in that:Step 3 institute State control mycopowder inoculum concentration be 0.10-0.12%.
4. a kind of preparation method of Fructus Ananadis comosi Fructus Citri junoriss composite enzyme beverage as claimed in claim 1, it is characterised in that:Step 3 institute The temperature for stating fermentation is 30-32 DEG C, and the time of fermentation is 72-80h.
5. a kind of preparation method of Fructus Ananadis comosi Fructus Citri junoriss composite enzyme beverage as claimed in claim 1, it is characterised in that:Step 3 institute The time for stating after-ripening is 6-8h.
6. a kind of preparation method of Fructus Ananadis comosi Fructus Citri junoriss composite enzyme beverage as claimed in claim 1, it is characterised in that:In step 4 Enzyme liquid, Mel, pure water and white sugar are respectively according to percent by weight, addition:Enzyme liquid 30-35%, Mel 4- 5%th, pure water 53-61% and white sugar 5-7%.
7. the preparation method of a kind of Fructus Ananadis comosi Fructus Citri junoriss composite enzyme beverage as described in claim 1 or 6, it is characterised in that:Step Ascorbic addition described in four is 0.3-0.4g/L, and the addition of beta-carotene is 0.4-0.6g/L.
8. a kind of preparation method of Fructus Ananadis comosi Fructus Citri junoriss composite enzyme beverage as claimed in claim 1, it is characterised in that:Described bacterium Powder is made up of according to percentage by weight following strain:Lactobacillus bulgaricus 35-42%, Lactobacillus plantarum 30-35%, rhamnose breast Bacillus 15-20%, bacillus bifiduss 8-10%, yeast 5-6% and acetobacter 2-4%.
CN201611120302.8A 2016-12-08 2016-12-08 Preparation method of pineapple and orange composite ferment beverage CN106616149A (en)

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CN107373646A (en) * 2017-08-09 2017-11-24 秦家运 A kind of Kiwi berry ferment and its rapid-result preparation method rich in protein and selenium zinc nutrition composition
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CN107736533A (en) * 2017-10-31 2018-02-27 王兴全 A kind of pineapple juice and preparation method thereof
CN108157713A (en) * 2017-12-22 2018-06-15 光明乳业股份有限公司 A kind of fermentation pineapple juice and preparation method thereof

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CN107173796A (en) * 2017-06-14 2017-09-19 齐鲁工业大学 A kind of feature is combined fruit foaming ferment and its brew method
CN107307408A (en) * 2017-08-09 2017-11-03 罗旭 A kind of rapid-result preparation method for the plum ferment for having anti-senility cancer-preventing disease
CN107259544A (en) * 2017-08-09 2017-10-20 罗华 A kind of pear ferment rich in protein and selenium zinc nutrition composition and its rapid-result preparation method
CN107259542A (en) * 2017-08-09 2017-10-20 罗华 A kind of rapid-result preparation method of the blueberry ferment of high nutrition
CN107259546A (en) * 2017-08-09 2017-10-20 秦家运 A kind of rapid-result preparation method for the balsam pear ferment for having hypoglycemic function
CN107259547A (en) * 2017-08-09 2017-10-20 罗旭 A kind of rapid-result preparation method of the Fructus Chaenomelis ferment containing more than probiotics
CN107259579A (en) * 2017-08-09 2017-10-20 杨青 A kind of persimmon ferment rich in protein and selenium zinc nutrition composition and its rapid-result preparation method
CN107259543A (en) * 2017-08-09 2017-10-20 秦家运 A kind of rapid-result preparation method for the celery ferment for having hypotensive activity
CN107259545A (en) * 2017-08-09 2017-10-20 罗华 A kind of guava ferment of unique flavor and its rapid-result preparation method
CN107279985A (en) * 2017-08-09 2017-10-24 罗旭 A kind of rapid-result preparation method of the unique passion fruit ferment of mouthfeel
CN107296273A (en) * 2017-08-09 2017-10-27 秦家运 A kind of rapid-result preparation method of the jujube ferment rich in protein and selenium zinc nutrition composition
CN107252105A (en) * 2017-08-09 2017-10-17 罗旭 A kind of rapid-result preparation method of the hawthorn ferment of strong health-care function
CN107307409A (en) * 2017-08-09 2017-11-03 杨青 A kind of dragon fruit ferment rich in protein and selenium zinc nutrition composition and its rapid-result preparation method
CN107319536A (en) * 2017-08-09 2017-11-07 黄加丰 A kind of carambola ferment rich in protein and selenium zinc nutrition composition and its rapid-result preparation method
CN107334152A (en) * 2017-08-09 2017-11-10 杨青 A kind of pineapple ferment and its rapid-result preparation method rich in protein and selenium zinc nutrition composition
CN107343654A (en) * 2017-08-09 2017-11-14 黄加丰 A kind of rapid-result preparation method of the good red bayberry ferment containing more than probiotics of nutrition
CN107361361A (en) * 2017-08-09 2017-11-21 黄加丰 A kind of peach ferment and its rapid-result preparation method rich in protein and selenium zinc nutrition composition
CN107373647A (en) * 2017-08-09 2017-11-24 杨青 A kind of mango ferment and its rapid-result preparation method rich in protein and selenium zinc nutrition composition
CN107373646A (en) * 2017-08-09 2017-11-24 秦家运 A kind of Kiwi berry ferment and its rapid-result preparation method rich in protein and selenium zinc nutrition composition
CN107432468A (en) * 2017-08-09 2017-12-05 罗华 A kind of rapid-result preparation method of the strong apple ferment of beauty functions
CN107440097A (en) * 2017-08-09 2017-12-08 黄加丰 A kind of preparation method of the tomato ferment of fruit variety
CN107736533A (en) * 2017-10-31 2018-02-27 王兴全 A kind of pineapple juice and preparation method thereof
CN108157713A (en) * 2017-12-22 2018-06-15 光明乳业股份有限公司 A kind of fermentation pineapple juice and preparation method thereof

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