CN106819728A - A kind of asparagus probiotic fermentation beverage and preparation method thereof - Google Patents
A kind of asparagus probiotic fermentation beverage and preparation method thereof Download PDFInfo
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- CN106819728A CN106819728A CN201611181106.1A CN201611181106A CN106819728A CN 106819728 A CN106819728 A CN 106819728A CN 201611181106 A CN201611181106 A CN 201611181106A CN 106819728 A CN106819728 A CN 106819728A
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- 235000005340 Asparagus officinalis Nutrition 0.000 title claims abstract description 50
- 235000013361 beverage Nutrition 0.000 title claims abstract description 38
- 238000000855 fermentation Methods 0.000 title claims abstract description 37
- 230000004151 fermentation Effects 0.000 title claims abstract description 37
- 239000006041 probiotic Substances 0.000 title claims abstract description 22
- 230000000529 probiotic effect Effects 0.000 title claims abstract description 22
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 244000003416 Asparagus officinalis Species 0.000 title abstract 4
- 241000894006 Bacteria Species 0.000 claims abstract description 19
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 12
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 12
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 12
- 240000001341 Reynoutria japonica Species 0.000 claims abstract description 11
- 235000018167 Reynoutria japonica Nutrition 0.000 claims abstract description 11
- 235000012907 honey Nutrition 0.000 claims abstract description 11
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 11
- 241000234427 Asparagus Species 0.000 claims description 46
- 239000000203 mixture Substances 0.000 claims description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 241000428813 Gomphrena Species 0.000 claims description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 244000199866 Lactobacillus casei Species 0.000 claims description 6
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 6
- 229940017800 lactobacillus casei Drugs 0.000 claims description 6
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 5
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 5
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 5
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 238000000265 homogenisation Methods 0.000 claims description 5
- 239000002054 inoculum Substances 0.000 claims description 5
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 5
- 239000001630 malic acid Substances 0.000 claims description 5
- 235000011090 malic acid Nutrition 0.000 claims description 5
- 238000012545 processing Methods 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 210000000481 breast Anatomy 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 claims 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims 1
- 238000007654 immersion Methods 0.000 claims 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims 1
- 238000011017 operating method Methods 0.000 claims 1
- 230000036039 immunity Effects 0.000 abstract description 6
- 230000007774 longterm Effects 0.000 abstract description 4
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 238000001556 precipitation Methods 0.000 abstract description 2
- 238000012360 testing method Methods 0.000 abstract description 2
- 244000224182 Gomphrena globosa Species 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- 230000000694 effects Effects 0.000 description 6
- 241000186605 Lactobacillus paracasei Species 0.000 description 4
- 235000015165 citric acid Nutrition 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 3
- 239000010931 gold Substances 0.000 description 3
- 229910052737 gold Inorganic materials 0.000 description 3
- 239000008240 homogeneous mixture Substances 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 241000233866 Fungi Species 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar 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
- 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 present invention discloses a kind of asparagus probiotic fermentation beverage and preparation method thereof, is made up of the component of following weight portion：45 50 parts of asparagus, 10 12 parts of globe amaranth, 8 10 parts of honeysuckle, 57 parts of the fleece-flower root, 69 parts of peach kernel, 13 parts of skimmed milk, 0.1 0.3 parts of mixed bacteria, 24 parts of pyrolkigneous liquid, 0.1 0.2 parts of acidity regulator, 12 parts of honey.Obtained asparagus probiotic fermentation beverage of the invention, mouthfeel is unique, and nutritious, storage time is long, and the good stability of beverage, during storage, is not susceptible to precipitation, beverage clear, tests prove that, long-term taking this beverage can effectively lift body immunity.
Description
Technical field
The invention belongs to field of beverage preparation, and in particular to a kind of asparagus probiotic fermentation beverage and preparation method thereof.
Background technology
The content of asparagus amino acid is enriched very much, and higher than general mushroom class, especially the content of lysine is especially high, relies ammonia
Acid has the function of promoting children's intelligence development.Contain protein 8.87%, carbohydrate 60.2%, crude fibre in asparagus dry product
It is often edible to prevent and treat canker up to 7.4%.There is research and show, a kind of contained material has good anticancer in asparagus
Effect.Asparagus is both a kind of ticbit, is again preferable health food, and the domestic and international market of asparagus is increasingly wide.Gold
Pin mushroom artificial cultivation technique is simultaneously uncomplicated, as long as environmental condition can be controlled, is easy for obtaining reliable and stable yield.Current city
Sell number of types of " Jinzhengu " edible fungus beverage, but beverage has a poor flavour, and asparagus is during beverage is prepared, wherein
Nutritional ingredient be easily lost, significantly reduce the nutritive value of asparagus.
The content of the invention
In order to solve the deficiencies in the prior art, the present invention provides a kind of asparagus probiotic fermentation beverage and its preparation side
Method.
The present invention is achieved by the following technical solutions.
A kind of asparagus probiotic fermentation beverage, is made up of the component of following weight portion：Asparagus 45-50 parts, globe amaranth
10-12 parts, honeysuckle 8-10 parts, fleece-flower root 5-7 parts, peach kernel 6-9 parts, skimmed milk 1-3 parts, mixed bacteria 0.1-0.3 parts, wooden vinegar
Liquid 2-4 parts, acidity regulator 0.1-0.2 parts, honey 1-2 parts.
Specifically, above-mentioned mixed bacteria is made up of the component of following weight portion：Lactobacillus bulgaricus 12-15 parts, acidophilus
Lactobacillus 16-19 parts, Lactobacillus casei 10-13 parts, lactobacillus paracasei 6-8 parts.
Preferably, above-mentioned acidity regulator is the one kind in lactic acid, citric acid, malic acid.
As the further scheme of invention, a kind of preparation method of asparagus probiotic fermentation beverage, including following operation
Step：（1）Fresh asparagus is taken, it is to soak 90- in the sodium chloride solution that 25-30 DEG C of volume fraction is 10% to be put into temperature
100min, then using ultrasonically treated 10min, mixture is filtered, and obtains filter residue；（2）By globe amaranth, honeysuckle, the fleece-flower root, peach
After benevolence grinds, step is added（1）The asparagus filter residue of gained, 20min is stirred using the rotating speed of 600r/min；（3）Will be mixed
Mixture after closing uniformly carries out homogenization, wherein the pressure 30-40MPa of homogeneous with homogenizer, and homogenizing time is 6-8min,
The temperature of mixed liquor is 13-17 DEG C before homogeneous；（4）To in the mixture after homogeneous, mixed bacteria is inoculated with, inoculum concentration is mixed liquor
The 2-5% of gross weight, fermentation time is 14-16 hours, and fermentation temperature is 30-33 DEG C；（5）After the completion of fermentation, then it is added thereto to
Skimmed milk, pyrolkigneous liquid, acidity regulator, honey, after stirring 30min using the rotating speed of 600r/min, then carry out homogeneous again,
Processing condition is ibid；（6）Mixture after homogeneous is used into high-temperature sterilization, filling, finished product.
Technical scheme more than, the beneficial effects of the invention are as follows：
Obtained asparagus probiotic fermentation beverage of the invention, mouthfeel is unique, and nutritious, storage time is long, and beverage
Good stability, during storage, is not susceptible to precipitation, beverage clear, tests prove that, long-term taking this beverage,
Body immunity can effectively be lifted.Wherein, the active ingredient synergy in globe amaranth and honeysuckle, can effectively improve
The immunity of human body, and it can produce synergy with the active ingredient in asparagus, can effectively strengthen the work(of asparagus
Effect；The fleece-flower root, peach kernel and pyrolkigneous liquid synergy, can not only cause that obtained beverage has clearing heat and detoxicating function, moreover it is possible to carry
The stability of beverage is risen, and can effectively lift the mouthfeel of beverage.
Specific embodiment
Below by specific embodiment, the present invention is described in detail, but the purposes of these illustrative implementation methods and
Purpose is only used for enumerating the present invention, not constitutes any type of any restriction to real protection scope of the invention, more non-to incite somebody to action
Protection scope of the present invention is confined to this.
Embodiment 1
A kind of asparagus probiotic fermentation beverage, is made up of the component of following weight portion：45 parts of asparagus, 10 parts of globe amaranth, gold
8 parts of honeysuckle flower, 5 parts of the fleece-flower root, 6 parts of peach kernel, 1 part of skimmed milk, 0.1 part of mixed bacteria, 2 parts of pyrolkigneous liquid, 0.1 part of acidity regulator,
1 part of honey.
Specifically, above-mentioned mixed bacteria is made up of the component of following weight portion：12 parts of lactobacillus bulgaricus, acidophilus breast bar
16 parts of bacterium, 10 parts of Lactobacillus casei, 6 parts of lactobacillus paracasei.
Preferably, above-mentioned acidity regulator is the one kind in lactic acid, citric acid, malic acid.
As the further scheme of invention, a kind of preparation method of asparagus probiotic fermentation beverage, including following operation
Step：（1）Fresh asparagus is taken, is put into the sodium chloride solution that the volume fraction that temperature is 25 DEG C is 10% and is soaked 90min, so
Ultrasonically treated 10min is used afterwards, mixture is filtered, obtain filter residue；（2）By globe amaranth, honeysuckle, the fleece-flower root, peach kernel grounds travel
After broken, step is added（1）The asparagus filter residue of gained, 20min is stirred using the rotating speed of 600r/min；（3）After being well mixed
Mixture homogenization, wherein the pressure 30MPa of homogeneous are carried out with homogenizer, homogenizing time is 6min, mixed liquor before homogeneous
Temperature be 13 DEG C；（4）To mixed bacteria in the mixture after homogeneous, is inoculated with, inoculum concentration is the 2% of mixed liquor gross weight, fermentation
Time is 14 hours, and fermentation temperature is 30 DEG C；（5）After the completion of fermentation, then it is added thereto to skimmed milk, pyrolkigneous liquid, acidity adjustment
Agent, honey, after stirring 30min using the rotating speed of 600r/min, then carry out homogeneous again, and processing condition is ibid；（6）By homogeneous
Mixture afterwards uses high-temperature sterilization, filling, finished product.
Obtained asparagus probiotic fermentation beverage in the present embodiment, clear, after being stored three months under normal temperature, without meat
Eye visible foreign generation, drinks the giving off a strong fragrance taste of one asparagus, and sweet taste is moderate, proves have through 40 people long-term consumption experiment
29 people think that this beverage has preferable effect to improving body immunity.
Embodiment 2
A kind of asparagus probiotic fermentation beverage, is made up of the component of following weight portion：47 parts of asparagus, 11 parts of globe amaranth, gold
9 parts of honeysuckle flower, 6 parts of the fleece-flower root, 8 parts of peach kernel, 2 parts of skimmed milk, 0.2 part of mixed bacteria, 3 parts of pyrolkigneous liquid, 0.1 part of acidity regulator,
1 part of honey.
Specifically, above-mentioned mixed bacteria is made up of the component of following weight portion：13 parts of lactobacillus bulgaricus, acidophilus breast bar
18 parts of bacterium, 12 parts of Lactobacillus casei, 7 parts of lactobacillus paracasei.
Preferably, above-mentioned acidity regulator is the one kind in lactic acid, citric acid, malic acid.
As the further scheme of invention, a kind of preparation method of asparagus probiotic fermentation beverage, including following operation
Step：（1）Fresh asparagus is taken, is put into the sodium chloride solution that the volume fraction that temperature is 27 DEG C is 10% and is soaked 95min, so
Ultrasonically treated 10min is used afterwards, mixture is filtered, obtain filter residue；（2）By globe amaranth, honeysuckle, the fleece-flower root, peach kernel grounds travel
After broken, step is added（1）The asparagus filter residue of gained, 20min is stirred using the rotating speed of 600r/min；（3）After being well mixed
Mixture homogenization, wherein the pressure 35MPa of homogeneous are carried out with homogenizer, homogenizing time is 7min, mixed liquor before homogeneous
Temperature be 15 DEG C；（4）To mixed bacteria in the mixture after homogeneous, is inoculated with, inoculum concentration is the 3% of mixed liquor gross weight, fermentation
Time is 15 hours, and fermentation temperature is 32 DEG C；（5）After the completion of fermentation, then it is added thereto to skimmed milk, pyrolkigneous liquid, acidity adjustment
Agent, honey, after stirring 30min using the rotating speed of 600r/min, then carry out homogeneous again, and processing condition is ibid；（6）By homogeneous
Mixture afterwards uses high-temperature sterilization, filling, finished product.
Obtained asparagus probiotic fermentation beverage in the present embodiment, good stability, after being stored three months under normal temperature, without meat
Eye visible foreign generation, drinks the giving off a strong fragrance taste of one asparagus, and mouthfeel is unique, and effect is significant of quenching one's thirst is eaten for a long time through 36 people
Prove there are 28 people to think that this beverage has preferable effect to improving body immunity with experiment.
Embodiment 3
A kind of asparagus probiotic fermentation beverage, is made up of the component of following weight portion：50 parts of asparagus, 12 parts of globe amaranth, gold
10 parts of honeysuckle flower, 7 parts of the fleece-flower root, 9 parts of peach kernel, 3 parts of skimmed milk, 0.3 part of mixed bacteria, 4 parts of pyrolkigneous liquid, 0.2 part of acidity regulator,
2 parts of honey.
Specifically, above-mentioned mixed bacteria is made up of the component of following weight portion：15 parts of lactobacillus bulgaricus, acidophilus breast bar
19 parts of bacterium, 13 parts of Lactobacillus casei, 8 parts of lactobacillus paracasei.
Preferably, above-mentioned acidity regulator is the one kind in lactic acid, citric acid, malic acid.
As the further scheme of invention, a kind of preparation method of asparagus probiotic fermentation beverage, including following operation
Step：（1）Fresh asparagus is taken, is put into the sodium chloride solution that the volume fraction that temperature is 30 DEG C is 10% and is soaked 100min, so
Ultrasonically treated 10min is used afterwards, mixture is filtered, obtain filter residue；（2）By globe amaranth, honeysuckle, the fleece-flower root, peach kernel grounds travel
After broken, step is added（1）The asparagus filter residue of gained, 20min is stirred using the rotating speed of 600r/min；（3）After being well mixed
Mixture homogenization, wherein the pressure 40MPa of homogeneous are carried out with homogenizer, homogenizing time is 8min, mixed liquor before homogeneous
Temperature be 17 DEG C；（4）To mixed bacteria in the mixture after homogeneous, is inoculated with, inoculum concentration is the 5% of mixed liquor gross weight, fermentation
Time is 16 hours, and fermentation temperature is 33 DEG C；（5）After the completion of fermentation, then it is added thereto to skimmed milk, pyrolkigneous liquid, acidity adjustment
Agent, honey, after stirring 30min using the rotating speed of 600r/min, then carry out homogeneous again, and processing condition is ibid；（6）By homogeneous
Mixture afterwards uses high-temperature sterilization, filling, finished product.
Obtained asparagus probiotic fermentation beverage in the present embodiment, good stability, after being stored three months under normal temperature, without meat
Eye visible foreign generation, drinks the giving off a strong fragrance taste of one asparagus, proves have 31 people to think this through 40 people long-term consumption experiment
Beverage has preferable effect to improving body immunity.
Claims (4)
1. a kind of asparagus probiotic fermentation beverage, it is characterised in that be made up of the component of following weight portion：Asparagus 45-50
Part, globe amaranth 10-12 parts, honeysuckle 8-10 parts, fleece-flower root 5-7 parts, peach kernel 6-9 parts, skimmed milk 1-3 parts, mixed bacteria 0.1-
0.3 part, pyrolkigneous liquid 2-4 parts, acidity regulator 0.1-0.2 parts, honey 1-2 parts.
2. a kind of asparagus probiotic fermentation beverage according to claim 1, it is characterised in that mixed bacteria is by following
The component of weight portion is made：Lactobacillus bulgaricus 12-15 parts, lactobacillus acidophilus 16-19 parts, Lactobacillus casei 10-13 parts, pair
Lactobacillus casei 6-8 parts.
3. a kind of asparagus probiotic fermentation beverage according to claim 1, it is characterised in that acidity regulator is breast
One kind in acid, citric acid, malic acid.
4. the preparation method of the asparagus probiotic fermentation beverage described in a kind of claim 1, it is characterised in that including following
Operating procedure：（1）Fresh asparagus is taken, immersion in the sodium chloride solution that the volume fraction that temperature is 25-30 DEG C is 10% is put into
90-100min, then using ultrasonically treated 10min, mixture is filtered, and obtains filter residue；（2）By globe amaranth, honeysuckle, He Shou
After crow, peach kernel grind, step is added（1）The asparagus filter residue of gained, 20min is stirred using the rotating speed of 600r/min；（3）
Mixture after will be well mixed carries out homogenization, wherein the pressure 30-40MPa of homogeneous with homogenizer, and homogenizing time is 6-
8min, the temperature of mixed liquor is 13-17 DEG C before homogeneous；（4）To in the mixture after homogeneous, mixed bacteria is inoculated with, inoculum concentration is
The 2-5% of mixed liquor gross weight, fermentation time is 14-16 hours, and fermentation temperature is 30-33 DEG C；（5）After the completion of fermentation, then to it
Middle addition skimmed milk, pyrolkigneous liquid, acidity regulator, honey, after stirring 30min using the rotating speed of 600r/min, then enter again
Row homogeneous, processing condition is ibid；（6）Mixture after homogeneous is used into high-temperature sterilization, filling, finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611181106.1A CN106819728A (en) | 2016-12-20 | 2016-12-20 | A kind of asparagus probiotic fermentation beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611181106.1A CN106819728A (en) | 2016-12-20 | 2016-12-20 | A kind of asparagus probiotic fermentation beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106819728A true CN106819728A (en) | 2017-06-13 |
Family
ID=59139677
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201611181106.1A Pending CN106819728A (en) | 2016-12-20 | 2016-12-20 | A kind of asparagus probiotic fermentation beverage and preparation method thereof |
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| CN (1) | CN106819728A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527149A (en) * | 2018-11-27 | 2019-03-29 | 刘德胜 | A kind of needle mushroom instant tea and preparation method thereof |
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|---|---|---|---|---|
| CN102907494A (en) * | 2012-11-13 | 2013-02-06 | 西华大学 | Method for preparing needle mushroom lactic acid fermented beverage |
| CN103719974A (en) * | 2013-12-19 | 2014-04-16 | 芜湖佳诚电子科技有限公司 | Skin-nourishing pearl and flammulina velutipes beverage and preparation method thereof |
| CN104351337A (en) * | 2014-11-11 | 2015-02-18 | 李开成 | Preparation method of edible fungus active lactobacillus beverage |
| CN106106736A (en) * | 2016-08-10 | 2016-11-16 | 翔天农业开发集团股份有限公司 | A kind of Flammulina velutiper (Fr.) Sing lactobacillus beverage and preparation method thereof |
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2016
- 2016-12-20 CN CN201611181106.1A patent/CN106819728A/en active Pending
Patent Citations (4)
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|---|---|---|---|---|
| CN102907494A (en) * | 2012-11-13 | 2013-02-06 | 西华大学 | Method for preparing needle mushroom lactic acid fermented beverage |
| CN103719974A (en) * | 2013-12-19 | 2014-04-16 | 芜湖佳诚电子科技有限公司 | Skin-nourishing pearl and flammulina velutipes beverage and preparation method thereof |
| CN104351337A (en) * | 2014-11-11 | 2015-02-18 | 李开成 | Preparation method of edible fungus active lactobacillus beverage |
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| Title |
|---|
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| CN109527149A (en) * | 2018-11-27 | 2019-03-29 | 刘德胜 | A kind of needle mushroom instant tea and preparation method thereof |
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