CN106937729A - Support preparation method in a kind of fruit juice lactic acid unartificial yeast cellar for storing things - Google Patents
Support preparation method in a kind of fruit juice lactic acid unartificial yeast cellar for storing things Download PDFInfo
- Publication number
- CN106937729A CN106937729A CN201610018611.8A CN201610018611A CN106937729A CN 106937729 A CN106937729 A CN 106937729A CN 201610018611 A CN201610018611 A CN 201610018611A CN 106937729 A CN106937729 A CN 106937729A
- Authority
- CN
- China
- Prior art keywords
- lactic acid
- cellar
- porcelain jar
- parts
- fruit juice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 68
- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 44
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 34
- 239000004310 lactic acid Substances 0.000 title claims abstract description 34
- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 229910052573 porcelain Inorganic materials 0.000 claims abstract description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 21
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 21
- 238000000855 fermentation Methods 0.000 claims abstract description 17
- 230000004151 fermentation Effects 0.000 claims abstract description 17
- 238000001914 filtration Methods 0.000 claims abstract description 16
- 241000894006 Bacteria Species 0.000 claims abstract description 12
- 235000012907 honey Nutrition 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 235000019674 grape juice Nutrition 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 238000007789 sealing Methods 0.000 claims abstract description 8
- 241000196324 Embryophyta Species 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 4
- 229910017435 S2 In Inorganic materials 0.000 claims description 2
- 238000009288 screen filtration Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000011435 rock Substances 0.000 abstract 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 6
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 6
- 235000013312 flour Nutrition 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 239000003755 preservative agent Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000012976 tarts Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 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
- 206010012434 Dermatitis allergic Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 201000008937 atopic dermatitis Diseases 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 210000003792 cranial nerve Anatomy 0.000 description 1
- 210000004700 fetal blood Anatomy 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000001976 improved effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 230000010198 maturation time Effects 0.000 description 1
- -1 mother Substances 0.000 description 1
- 239000012452 mother liquor Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 210000004165 myocardium Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Preparation method is supported the invention discloses a kind of fruit juice lactic acid unartificial yeast cellar for storing things, is comprised the following steps：S1, cleaning and sterilization：Raisins are cleaned up, then dry moisture, porcelain jar is poured into hot water scalding, hot water is then outwelled and dries moisture；S2, mixing：1600-2000 parts of water are taken, 45-65 parts of honey is poured into the porcelain jar in S2, stirred, place into 800-1200 parts of raisins, sealing storage 3-5 days；S3, fermentation：The lid of porcelain jar in S2 is opened, lactic acid bacteria is added, rocks uniform by vibrations, then seal storage 5-7 days；S4, constant temperature stores sth. in a cellar：By porcelain jar in S3, constant temperature stores sth. in a cellar 13-17 days at 20-25 DEG C；S5, filtering：Grape juice in S4 in porcelain jar is passed through into strainer filtering, you can obtain a kind of fruit juice lactic acid unartificial yeast.The unartificial yeast steady quality that the inventive method is made, the holding time is long, be difficult it is mouldy, and rich in nutrition.
Description
Technical field
Preparation method technical field is supported the present invention relates to fruit juice lactic acid unartificial yeast cellar for storing things, more particularly to
Support preparation method in a kind of fruit juice lactic acid unartificial yeast cellar for storing things.
Background technology
Unartificial yeast be by covering in various bacteria culture on cereal, fruit and in nature and
Into.Unartificial yeast than general yeast flavor more preferably because unartificial yeast can fully absorb flour
Moisture, the maturation time is long, is on the other hand that unartificial yeast is formed by the culture of a variety of bacterium, is bakeing
When, each bacterium can all distribute different fragrance, make the local flavor of bread more diversified.While day
The bread that right yeast is worked it out puts still soft long, and mouthfeel is particularly good, and unartificial yeast adds without any
Plus agent, the nutritional ingredient of the vegetables and fruits mainly eaten, a large amount of ferment living produced along with propagation
The materials such as mother, lactic acid bacteria, alcohol, include abundant amino acid, vitamin, mineral matter et al.
Nutritional ingredient necessary to body.Had shown that through research, unartificial yeast has the immunocompetence that is significantly improved
Effect, have obvious effect to child's allergic dermatitis, asthma, at the same also have improve liver function
Energy, cranial nerve cell regeneration, appetizing, effect of beautifying face and moistering lotion, the preparation side of existing yeast
Method is mostly cumbersome, prepares and more bothers, the yeast holding time produced is not long, easily mouldy,
For this preparation method is supported we have invented a kind of fruit juice lactic acid unartificial yeast cellar for storing things.
The content of the invention
The technical problem existed based on background technology, it is natural that the present invention proposes a kind of fruit juice lactic acid
Support preparation method in yeast cellar for storing things.
Support preparation method, including following step in a kind of fruit juice lactic acid unartificial yeast cellar for storing things proposed by the present invention
Suddenly：
S1, cleaning and sterilization：Raisins are cleaned up, then dry moisture, porcelain jar is poured into
Hot water scalding, then outwells hot water and dries moisture；
S2, mixing：Take 1600-2000 parts of water, 45-65 parts of honey, the porcelain poured into S2
In tank, stir, place into 800-1200 parts of raisins, sealing storage 3-5 days；
S3, fermentation：The lid of porcelain jar in S2 is opened, lactic acid bacteria is added, is rocked by vibrations
Uniformly, then seal storage 5-7 days；
S4, constant temperature stores sth. in a cellar：By porcelain jar in S3, constant temperature stores sth. in a cellar 13-17 days at 20-25 DEG C；
S5, filtering：Grape juice in S4 in porcelain jar is passed through into strainer filtering, you can obtain one
Plant fruit juice lactic acid unartificial yeast.
Preferably, raisins, water, the weight ratio of honey are 200: 360: 11 in the S2.
Preferably, porcelain jar stores sth. in a cellar 14-16 days at 25 DEG C in the S4.
Preferably, high-temperature sterilization is used in the S5 before filter screen filtration.
The present invention is using making raisin for yeast juice, and the iron and calcium content in raisins are very rich
Richness, is the excellent tonic product of children, women and weak anaemia person, and raisins include a large amount of glucose,
To the nutritious effect of cardiac muscle, also containing several mineral materials and vitamin, amino acid, often to eat is to god
There is preferable benefiting action through weak and fatigue person, the unartificial yeast made of the yeast juice
It is of high nutritive value, with certain health-care effect, the unartificial yeast matter that the inventive method is made
Amount is stable, and the holding time is long, be difficult it is mouldy, and rich in nutrition.
Embodiment
The present invention is made with reference to specific embodiment further to explain.
Embodiment 1
Preparation method is supported at a kind of fruit juice lactic acid unartificial yeast cellar for storing things that the present embodiment is proposed, including following
Step：
S1, cleaning and sterilization：Raisins are cleaned up, then dry moisture, porcelain jar is poured into
Hot water scalding, then outwells hot water and dries moisture；
S2, mixing：1600 parts of water are taken, 45 parts of honey is poured into the porcelain jar in S2, stirred
Mix uniform, place into 800 parts of raisins, sealing storage 3 days；
S3, fermentation：The lid of porcelain jar in S2 is opened, lactic acid bacteria is added, is rocked by vibrations
Uniformly, then seal storage 5 days；
S4, constant temperature stores sth. in a cellar：By porcelain jar in S3, constant temperature stores sth. in a cellar 13 days at 20 DEG C；
S5, filtering：Grape juice in S4 in porcelain jar is passed through into strainer filtering, you can obtain one
Plant fruit juice lactic acid unartificial yeast.
By 500 parts of yeast juice, 925 parts of Strong flour, 180 parts of stirrings of maltose are agglomerating, lid
Upper preservative film room temperature fermentation is no less than 36 hours, in 25-28 DEG C of fermentation of fermenting house, fermentation knot
Roll into a ball abnormal soft behind beam, dough has obvious tart flavour during taking-up, hermetic bag should not evacuation of air,
So yeast just has space after growing up.The processing bakeed by low temperature makes yeast have resurrection,
Again dead air Cord blood is arranged with hermetic bag.
Embodiment 2
Preparation method is supported at a kind of fruit juice lactic acid unartificial yeast cellar for storing things that the present embodiment is proposed, including following
Step：
S1, cleaning and sterilization：Raisins are cleaned up, then dry moisture, porcelain jar is poured into
Hot water scalding, then outwells hot water and dries moisture；
S2, mixing：1700 parts of water are taken, 50 parts of honey is poured into the porcelain jar in S2, stirred
Mix uniform, place into 900 parts of raisins, sealing storage 3.6 days；
S3, fermentation：The lid of porcelain jar in S2 is opened, lactic acid bacteria is added, is rocked by vibrations
Uniformly, then seal storage 5.5 days；
S4, constant temperature stores sth. in a cellar：By porcelain jar in S3, constant temperature stores sth. in a cellar 14 days at 21 DEG C；
S5, filtering：Grape juice in S4 in porcelain jar is passed through into strainer filtering, you can obtain one
Plant fruit juice lactic acid unartificial yeast.
Match ratio when the fruit juice lactic acid unartificial yeast uses：10: 1.5 ratio adds high muscle face
Powder, adds 10: 0.36 portions of maltose, and uniform, taking-up, barrelling lid are beaten by mixer
Upper preservative film room temperature fermentation is no less than 36 hours, you can.
Embodiment 3
Preparation method is supported at a kind of fruit juice lactic acid unartificial yeast cellar for storing things that the present embodiment is proposed, including following
Step：
S1, cleaning and sterilization：Raisins are cleaned up, then dry moisture, porcelain jar is poured into
Hot water scalding, then outwells hot water and dries moisture；
S2, mixing：1800 parts of water are taken, 55 parts of honey is poured into the porcelain jar in S2, stirred
Mix uniform, place into 1000 parts of raisins, sealing storage 4 days；
S3, fermentation：The lid of porcelain jar in S2 is opened, lactic acid bacteria is added, is rocked by vibrations
Uniformly, then seal storage 6 days；
S4, constant temperature stores sth. in a cellar：By porcelain jar in S3, constant temperature stores sth. in a cellar 15 days at 22.5 DEG C；
S5, filtering：Grape juice in S4 in porcelain jar is passed through into strainer filtering, you can obtain one
Plant fruit juice lactic acid unartificial yeast.
Dough takes 125 parts, adds 125 parts of Strong flour, 63 parts of water, 2.5 parts of maltose,
1.25 parts of salt, is beaten using cook's machine and mixed, be put into fermenting case, at 27 DEG C, fermentation exceedes
16 hours, pH value still 5.5 is surveyed after fermentation ends, but tart flavour substantially will also than the 5th day
Greatly.
Embodiment 4
Preparation method is supported at a kind of fruit juice lactic acid unartificial yeast cellar for storing things that the present embodiment is proposed, including following
Step：
S1, cleaning and sterilization：Raisins are cleaned up, then dry moisture, porcelain jar is poured into
Hot water scalding, then outwells hot water and dries moisture；
S2, mixing：1900 parts of water are taken, 60 parts of honey is poured into the porcelain jar in S2, stirred
Mix uniform, place into 1100 parts of raisins, sealing storage 4.5 days；
S3, fermentation：The lid of porcelain jar in S2 is opened, lactic acid bacteria is added, is rocked by vibrations
Uniformly, then seal storage 6.5 days；
S4, constant temperature stores sth. in a cellar：By porcelain jar in S3, constant temperature stores sth. in a cellar 16 days at 20-25 DEG C；
S5, filtering：Grape juice in S4 in porcelain jar is passed through into strainer filtering, you can obtain one
Plant fruit juice lactic acid unartificial yeast.
Using dough as 50 parts, 100 parts of Strong flour of addition, 48 parts of water, 2 parts of maltose,
1 part of salt, cook's machine is beaten, and is put into fermenting case, 27 DEG C, is fermented more than 16 hours.Fully send out
After ferment, it can wrap into refrigerator cold-storage.When needing to use, carry the previous day is according to dough
50 parts, 100 parts of Strong flour is added, 48 parts of water, 2 parts of maltose, 1 part of salt updates one
Secondary, dough fermentation is repeated, it is possible to used.
Embodiment 5
Preparation method is supported at a kind of fruit juice lactic acid unartificial yeast cellar for storing things that the present embodiment is proposed, including following
Step：
S1, cleaning and sterilization：Raisins are cleaned up, then dry moisture, porcelain jar is poured into
Hot water scalding, then outwells hot water and dries moisture；
S2, mixing：2000 parts of water are taken, 65 parts of honey is poured into the porcelain jar in S2, stirred
Mix uniform, place into 1200 parts of raisins, sealing storage 5 days；
S3, fermentation：The lid of porcelain jar in S2 is opened, lactic acid bacteria is added, is rocked by vibrations
Uniformly, then seal storage 7 days；
S4, constant temperature stores sth. in a cellar：By porcelain jar in S3, constant temperature stores sth. in a cellar 17 days at 20-25 DEG C；
S5, filtering：Grape juice in S4 in porcelain jar is passed through into strainer filtering, you can obtain ferment
Mother liquor.
By 500 parts of yeast juice, 925 parts of Strong flour, 180 parts of stirrings of maltose are agglomerating, lid
Upper preservative film room temperature is fermented 44 hours, is rolled into a ball behind 28 DEG C of fermentations of fermenting house, fermentation ends different
Often soft, dough has obvious tart flavour during taking-up.
The foregoing is intended to be a preferred embodiment of the present invention, but the protection model of the present invention
Enclose and be not limited thereto, any one skilled in the art the invention discloses skill
In the range of art, technique according to the invention scheme and its inventive concept are subject to equivalent or changed
Become, should all be included within the scope of the present invention.
Claims (4)
1. preparation method is supported at a kind of fruit juice lactic acid unartificial yeast cellar for storing things, it is characterised in that including with
Lower step：
S1, cleaning and sterilization：Raisins are cleaned up, then dry moisture, porcelain jar is poured into
Hot water scalding, then outwells hot water and dries moisture；
S2, mixing：Take 1600-2000 parts of water, 45-65 parts of honey, the porcelain poured into S2
In tank, stir, place into 800-1200 parts of raisins, sealing storage 3-5 days；
S3, fermentation：The lid of porcelain jar in S2 is opened, lactic acid bacteria is added, is rocked by vibrations
Uniformly, then seal storage 5-7 days；
S4, constant temperature stores sth. in a cellar：By porcelain jar in S3, constant temperature stores sth. in a cellar 13-17 days at 20-25 DEG C；
S5, filtering：Grape juice in S4 in porcelain jar is passed through into strainer filtering, you can obtain one
Plant fruit juice lactic acid unartificial yeast.
2. preparation method is supported at a kind of fruit juice lactic acid unartificial yeast cellar for storing things according to claim 1,
Characterized in that, raisins, water, the weight ratio of honey are 200: 360: 11 in the S2.
3. preparation method is supported at a kind of fruit juice lactic acid unartificial yeast cellar for storing things according to claim 1,
Characterized in that, porcelain jar stores sth. in a cellar 14-16 days at 25 DEG C in the S4.
4. preparation method is supported at a kind of fruit juice lactic acid unartificial yeast cellar for storing things according to claim 1,
Characterized in that, high-temperature sterilization is used in the S5 before filter screen filtration.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610018611.8A CN106937729A (en) | 2016-01-02 | 2016-01-02 | Support preparation method in a kind of fruit juice lactic acid unartificial yeast cellar for storing things |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610018611.8A CN106937729A (en) | 2016-01-02 | 2016-01-02 | Support preparation method in a kind of fruit juice lactic acid unartificial yeast cellar for storing things |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106937729A true CN106937729A (en) | 2017-07-11 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610018611.8A Pending CN106937729A (en) | 2016-01-02 | 2016-01-02 | Support preparation method in a kind of fruit juice lactic acid unartificial yeast cellar for storing things |
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| CN (1) | CN106937729A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113913312A (en) * | 2021-11-02 | 2022-01-11 | 浙江一鸣食品股份有限公司 | Preparation method of low-sugar natural yeast liquid |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757043A (en) * | 2015-04-09 | 2015-07-08 | 福建省麦都食品发展有限公司 | Pre-ferment dough of natural yeast and preparing method thereof |
| CN105199972A (en) * | 2015-10-14 | 2015-12-30 | 天宁区天宁手感创意烘焙馆 | Preparation process of raisin-based natural yeast |
| CN105361025A (en) * | 2015-10-13 | 2016-03-02 | 石狮北记食品有限公司 | Pit maintenance preparation method for fruit juice lactic acid natural yeast |
-
2016
- 2016-01-02 CN CN201610018611.8A patent/CN106937729A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757043A (en) * | 2015-04-09 | 2015-07-08 | 福建省麦都食品发展有限公司 | Pre-ferment dough of natural yeast and preparing method thereof |
| CN105361025A (en) * | 2015-10-13 | 2016-03-02 | 石狮北记食品有限公司 | Pit maintenance preparation method for fruit juice lactic acid natural yeast |
| CN105199972A (en) * | 2015-10-14 | 2015-12-30 | 天宁区天宁手感创意烘焙馆 | Preparation process of raisin-based natural yeast |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113913312A (en) * | 2021-11-02 | 2022-01-11 | 浙江一鸣食品股份有限公司 | Preparation method of low-sugar natural yeast liquid |
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Application publication date: 20170711 |