CN106962699A - 新型保健谷物饮料 - Google Patents
新型保健谷物饮料 Download PDFInfo
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- CN106962699A CN106962699A CN201710165402.0A CN201710165402A CN106962699A CN 106962699 A CN106962699 A CN 106962699A CN 201710165402 A CN201710165402 A CN 201710165402A CN 106962699 A CN106962699 A CN 106962699A
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Abstract
本发明公开了一种新型保健谷物饮料,是属于粮食谷物植物饮料配制生产技术领域。所述谷物玉米胚芽黄豆延年益寿营养保健饮料,富硒灵芝何首乌玉米胚芽防癌抗衰益寿饮料,黑糯玉米黑豆黑木耳五味子健身护肾饮料,大豆裸麦穗薏米莲子营养保健复合谷物饮料组成。本发明为有效地达到符合中国人传统的以粮食谷物的饮食习惯,满足当前人们快节奏生活的营养补给需求,注重自然,注重健康,顺应时代潮流,以谷物杂粮,天然植物为主要原料,经现代高科技纳米粉碎技术,充分保留了谷物植物中全部营养成分,渗透力强、吸收力快,营养补充快而好。又具有代餐功能,是符合现代饮料市场发展的需求。
Description
技术领域:
本发明公开了一种新型保健谷物饮料,是属于粮食谷物植物饮料配制生产技术领域。
背景技术:
饮料都具有一定为滋味和口感,和色、香、味。它们或者保存着天然的原料的色、香、味,或者经过加工调配加以改善,以满足人们日常生活的需要。饮料不仅能为人们补充水分,而且还有补充营养的作用。有些饮料含有特殊成分,对人体起着不同的作用,如碳酸饮料是由天然碳酸矿泉水发展起来的,引用时有提神作用;酒类作为嗜好品,由于含有咖啡碱,引用时有提神作用;酒类作为嗜好品有很长的历史,可以使人致醉等等。
作为饮料,必须对人体无害。因此,在加工过程中要剔除天然原料中的有害成分,防止天然原料污染及避免加工过程中的污染。为改变产品的质量而添加的成分要符合国家卫生标准。
饮料不仅消暑、解渴,还可以使人提神、解乏,人们在交往、聚会、娱乐或餐桌上喝点饮料可以作兴,使人心情愉快。
谷物饮料,作为饮料大家族中的新品类,通过现代纳米粉碎加工可直接引用的产品,不仅能充分保留谷物中对人体健康有益的营养成分,并且口感更好,饮用更方便,吸收更容易。
谷物饮料即符合中国人传统的饮食习惯、也能满足当前人们快节奏生活的营养补给需求,并具有代餐功能。并且,谷物饮料更注重自然、注重健康、顺应时代潮流以谷物杂粮天然植物为原料开发的谷物饮料将是未来饮料市场的发展方向。
近年来,我国研究人员对谷物饮料进行了很多研究,开发出了很多新的产品,为了促进我国谷类饮料的发展,我们以谷物大米,小米,大豆粮食食物为主辅以瓜果蔬菜天然植物研究的新型保健谷物饮料,更适合现代人们提倡的以五谷杂粮为主的新的健康饮食需求标准。
发明内容:
本发明的目的在于提供一种新型健康谷物饮料。
本发明的技术解决方案是:
1、一种新型保健谷物饮料,其特征是:所述谷物玉米胚芽荞麦黄豆延年益寿营养保健饮料,按下列质量份配比组成%
(1)生产工艺流程
(2)操作要点
甲:①挑选去杂 选用颗粒饱满、无虫蛀和无霉变的玉米生产淀粉过程中脱除的胚,过筛,除去杂质。
②浸泡 将胚用70℃左右的热水浸泡2h,使其吸水软化。
③打浆 将软化后的玉米胚,加入10倍的水后用打浆机打浆,然后过40目筛。
④细磨 利用胶体磨将胚浆进一步细化。
⑤调配 调配时,按上述配方常规饮料的配制方法,将白砂糖用热水溶解后过滤,输入配料罐,将稳定剂拌入白砂糖中一并加入,将乳化剂与胚浆搅拌均匀溶解后,也加入糖浆中,并加入其它辅料,边加边搅拌,然后加水定容,再利用柠檬酸调整酸度,使PH值为3.8~4.2。⑥均质将混合液预热至70℃,利用高压均质机进行两次均质。第一次均质时的压力为25~30MPa,第二次均质时的压力为15~20MPa。
⑦脱气 脱气的条件:真空度为0.06~0.09MPa,温度为60~70℃。
⑧灌装与杀菌 利用灌装压盖机组进行定量灌装并封口,然后送入杀菌锅中进行加热杀菌。杀菌条件为95℃、15~20min。
玉米是当今世界最重要的三大粮食作物之一,单位面积产量位居世界第一。我国的玉米是列于稻谷之后的第二种主要粮食作物,其资源丰富、产量占我国粮食总产量的26.9%、总产量居世界二位。我国玉米总产量和单产水平都已超过了小麦面居粮食作物的第二位。玉米增产总额在粮食增产中占40%左右,远高于水稻26%和小麦22%。
普通玉米的营养成分比较全面,其化学陈份主要包括蛋白质、淀粉、脂肪、纤维素、灰分等。玉米的蛋白质玉米中含有8%~14%的蛋白质,略高于大米。其中75%左右在胚乳中,20%左右在胚中,玉米皮和玉米冠中还含有一小部分。玉米中的蛋白质主要是醇溶蛋白和谷蛋白,分别占40%左右、白蛋白和球蛋白占8%~9%。因此,从营养角度考虑,玉米蛋白不是人类理想的蛋白质资源。而玉米胚中,蛋白质中白蛋白和球蛋白分别占30%,是生物学价值比较的蛋白质。
玉米的脂肪普通玉米含有4.6%左右的脂肪,现在培育出的高油玉米品种,含油量可达12%。这些脂肪中,有70%以上集中在玉米胚内,玉米胚的含油量高达35%~40%。玉米脂肪中约有72%的液体脂肪酸和28%的固体脂肪酸,其中有软脂酸、硬脂酸、花生酸、油酸、亚尔稀酸等。玉米中还含磷脂质0.28%左右。
玉米的灰分和维生素、纤维素玉米中含有大约1.24%的灰分,其组成比较复杂,主要分布在胚和玉米皮中,灰分中以磷、钾、钙、铁、镁、锰含量较高:玉米中的膳食纤维含量丰富,被营养学家成为第七营养素:胡萝卜素、维生素E、维生素B1、维生素B2、尼克酸、谷固醇等也十分丰富、尤其是谷固醇、维生素E的含量远远超过小麦和大米。
乙:①苦荞麦黄豆植物把山楂原辅材料的选择;作为生产保健饮品的原辅料,应选择颗粒大、饱满、匀整、色泽光亮、皮薄肉厚、无生芽、无霉变、无腐烂的,并将小石块和一些杂质选出去。
②原辅料的预处理:将苦荞麦中的沙石和一些杂质筛除。黄豆、枸杞、山楂等送入传送带上清洗。
③破碎:分别将苦荞麦、黄豆、枸杞、山楂进行破碎。苦荞麦用粮食专用加工的粉碎机进行粉碎。而黄豆、枸杞、山楂则采用湿法粉碎,粒度调节范围在3mm,破碎时按黄豆∶水=1∶2的比例,加水,枸杞、山楂则按果∶水=1∶2。
④加水煮沸:将粉碎好的苦荞麦与水,按1∶3的比例,同时进入煮沸锅中煮沸30min。将黄豆与水之比,按1∶5的比例磨浆后进行煮沸30min。
⑤过滤:将煮沸好的苦荞麦液、黄豆浆,分别进行过滤,采用中空纤维超滤机。
⑥冷却:将过滤后的苦荞麦汁、黄豆汁分别进行冷却,采用薄板冷却器进行冷却。
⑦加酶处理:将已破碎的山楂迅速加热至85~90℃,然后迅速降至45~50℃,加入一定量的果胶酶,比例是250ml/t山楂。果胶酶先与水混合后才均匀地加入到破碎的山楂中,酶处理时间为30~150min。要求物料搅拌均匀、温度稳定就可以获得最大的产量和满意的色泽及香味。
⑧捣果浆机或果桨磨碎过滤机:采用裹包式榨汁机,分别将山楂、枸杞进行磨碎过滤,最大榨汁压力为196kpa。
⑨果渣:过滤分离后所剩的副产品。
⑩果汁:过滤去渣后剩下的为果汁。
脱果胶:将山楂汁升温到50℃,保持1~3h,加入澄清用酶使果胶降解,从而使酒石酸能比较快也比较容易地沉淀。
混合配比:采用高压均质的方法,即16~18MPa,70~80℃进行二次均质。将苦荞麦汁、黄豆汁、山楂汁、枸杞汁,分别按10∶7∶4∶2的比例混合。
过滤巴士杀菌:按比例混合后,再进行一次超滤。灌装后迅速进行杀菌,杀菌温度95℃保持20min,即为成品入库,库房内安置降温设施。
(3)产品质量要求
①感官指标:色泽:黄里透红,色泽诱人,无悬浮物和沉淀物。香气:具有荞麦的清香,山楂,枸杞独特的风味,无异味。滋味:口感清爽,余味纯甜,酸甜适中,入口稍微有淡淡的苦味香感。
②理化指标:可溶性固形物(以折光计)10%~12%,总酸0.3%~0.4%,维生素C(mg/100g)>50,重金属含量:砷(mg/kg以As计)≤,铅(mg/kg以Pa计)≤1,铜(mg/kg以Cu计)≤10。
食品添加剂按GB2760-81规定执行。
③微生物指标:菌落总数<1000个/g;大肠菌群每100g<30个;致病菌不得检出。
丙:苦荞黄豆枸杞、山楂营养保健新型谷物饮料
产品设计原理为开发益寿延年的保健饮品,而且还能滋补营养、防病抗衰,利用苦荞麦、黄豆、枸杞、山楂等所含特殊营养成分研制出新型谷物保健营养饮料,是老年人理想的营养保健佳品。
其中,苦荞麦营养丰富,被视为“益寿食物、保健佳品”,很受人们的喜爱。苦荞麦含11%~16%的蛋白质、大大超过其他谷物和麦类,而且易被人体消化和吸收,从而提高人体自身的免疫能力,增强抗病能力。化学分析表明,苦荞麦含19中氨基酸,其中8中人体必需氨基酸含量丰富、配比合理。矿物质营养元素中的镁、磷、铁、锌充足,维生素含量更是出类拔萃,现代流行病学调查结果表明,维生素A、C、E在体内外均能阻断N-硝基化合物的合成,因而具有防癌作用。
黄豆富含蛋白质、矿物质,营养元素中的钙、铜、磷等充足,还含较多的植物固醇,有利于人体的胆酸排出,减少胆固醇的合成,能降低血胆固醇,大豆卵磷脂防止动脉粥样硬化症。
枸杞是历史悠久,疗效确实的名贵中药材及滋补食疗佳品。祖国医学认为:枸杞具有滋补肝肾、益精明目的功能,有降低血糖、胆固醇、血压,增加血清、肝磷脂含量,兴奋神经等作用,用于治疗目昏、眩晕、耳鸣、腰膝酸软、糖尿病等症有良好效果。研究证实,服用较大计量的枸杞后,还能使老年人的非特异免疫指标(如血清免疫球蛋白IgG、IgAT和细胞免疫指标)有显著提高,使内分泌指标、氧自由基清除功能指标和遗传学指标均向年轻化方向逆转。
山楂又名红果,是我国特色水果,不仅有独特的风味和营养,而且还有一定的保健和疗效。
2、一种新型保健谷物饮料,其特征是:所述富硒灵芝玉米胚芽,按下列质量份配比组成%
(1)富硒灵芝纳米粉的制取
将富硒灵芝(以南韩灵芝为佳,因其含硒量较其他灵之高)子实体切成5毫米厚的片,用组织粉碎机粉碎成60目左右的粉末;再用纳米粒径细微化通用装置将物料的大分子进行破碎乳化,均匀,分散,从而粒化成纳米级粒径小分子过2200-3000目筛中心粒径为0.05~2μm的富硒灵芝纳米粉。
(2)富硒灵芝玉米胚芽谷物饮料生产工艺流程
(3)操作要点
①干法提胚 提胚的方法有湿法和干法两种。干法提胚虽然提胚率低,但营养陈分没被破坏,质量有保证,制成的饮料风味好,所以一般采用干法提胚。
②分选 应选用无霉烂变质、无病虫害的优质玉米胚芽。
③烘干 分离后的胚芽中存在各种酶,易引起胚芽脂肪氧化酸败,导致原料变质,故需将胚芽放在120℃的温度下保温30min,可有效地消除或钝化酶的活力,有利于贮存。经处理后的胚芽制成的饮料,香味更浓,口味更佳。
④浸泡 用加有0.2%的乳酸溶液60~70℃温水浸泡玉米胚芽2h,使其吸水软化。
⑤磨浆 将浸泡洗涤后的玉米胚加入7倍的水后磨浆。
⑥过滤 将磨浆后的浆液先用40目筛过滤,再用120目筛过滤。
⑦富硒灵芝液提取液
将富硒灵芝(以南韩灵芝为佳,因其含硒量较其他灵芝高)子实体切成5毫米厚的片,用组织粉碎机粉碎成60目左右的粉末,然后加入70~85℃的温水(每100克灵芝加1升温水)浸提2小时,过滤取液;将滤渣再用70~85℃温水2升浸提三小时,过滤取液,合并两次滤液备用。
将灵芝提取液用减压浓缩剂浓缩;在浓缩液中加入适量米醋。
⑧清洗预煮
将灵芝、芦笋用流动清水洗净;芦笋与水按1∶1的比例入夹层加热至100℃,煮沸15~20分钟。
⑨打浆提汁
将芦笋用打浆机打浆,用0.5毫米的筛孔过滤,再用多层纱布过滤,得第一次滤液。余渣加水适量再打浆、过滤取汁,合并两次。
⑩调配 将事先溶解好的糖和稳定剂的混合液过滤后加入浆液,同时加入事先溶解好的乳化剂。最佳配方按上方配比为玉米胚芽、蜂蜜、乳化剂、增稠剂、灵芝、甘草、当归、何首乌、川穹、陈皮、豆蔻、乌梅,加水混合后粉碎,过10目筛,用热水回流法提取2小时,乘热过滤,得滤液备用。
取灵芝辅料液芦笋液、蜂蜜或蔗糖混合于夹层锅中加热,待温度上升到85~90℃,糖完全溶化时,打去液面浮沫,加入柠檬酸,出锅。
均质 将混合液预热至70℃利用高压均质机进行两次均质。第一次均质压力为25~30MPa,第二次均质压力为40MPa。
脱气 真空度为0.06~0.09MPa、温度为70℃的条件下脱气,去除一些不良气味。
杀菌 杀菌条件为121℃,25min,杀菌后迅速冷却至35℃以下。
(3)成品质量指标
①感官指标 色泽:乳白色或乳白带微黄色;气味及滋味:具有嫩玉米的特有的甜味,后味浓郁,柔滑适口;浊度:浑浊度均匀一致,允许有少量沉淀。
②理化指标 可溶性固形物(20℃折光计算)≥7%,蛋白质含量≥0.5%,脂肪含量≥2.7%。
③微生物指标 细菌总数≤100个/ml,大肠杆菌群≤6个/100ml,致病菌不得检出。
3、一种新型保健谷物饮料,其特征是:所述黑糯米玉米黑豆木耳五味子乳酸发酵健身护肾饮料,按下列质量分配比组成%
原辅材料
以净黑糯玉米、黑豆、干黑木耳;完达山牌全脂奶粉、伊利牌脱脂奶粉、白砂糖各适量;保加利亚乳酸杆菌和嗜热链球菌1∶1混合菌种等。
“黑糯玉米黑豆乳”生产工艺流程
操作要求
(1)“黑糯玉米黑豆乳”制备
①调浆 将两种膨化粉混合,加水用调浆机调浆,混合浆体质量分数为20%。
②胶膜 将混合浆体用胶体磨先粗后细、连磨两道微细化处理细度达3μm。
③液化 微细化浆体置于反应锅中,加热至料温90℃,用Na2CO3调整pH值,加入α-淀粉酶充分搅拌、液化。液化条件为高温液化酶的温度为90℃,PH值为6.2~6.4,时间为40min;中温液化酶的温度为55℃,PH值为6.0~6.5,时间为60min。终止液化后灭酶。
④糖化 液化后将料温调至60℃,用柠檬酸调整pH值至4.5,加入β-淀粉酶进行糖化,控制时间为5h,种植糖化后灭酶。
⑤水解蛋白 调整PH值为7.0,温度为60℃,加大木瓜蛋白酶,处理45~60min。水解蛋白终止后灭酶。
⑥过滤 将料液过400目筛网,滤饼另行处理。
⑦调配 糖化液中加入各种辅料,混匀。将料液的糖度调整到12%。
⑧调质 混合液用间歇式高剪切混合乳化均质机处理10~15min。
⑨预热、灌装 将浆体料温加热到55℃。采用袋装或塑料瓶装,用自动灌装机进行灌装,净重误差小于3%。
(2)黑木耳浸提液的制备
将黑木耳用温水浸泡30分钟,使其完全复水后捞起沥干水分,按黑木耳∶水(克/毫升)为1∶40的比例用捣碎机捣碎,在60~80℃下浸提60分钟,过滤取汁,在4500转/分钟离心10分钟,即得黑木耳浸提液。五味子浸提液亦可用此法制取。
(3)菌种活化和发酵剂的配制
将菌种放入42℃的脱脂乳中活化,然后接种到5%复合液(五味子∶黑木耳浸提液=3∶1)的脱脂乳中,在42℃下培养至凝乳;在接种到添加14%的复合液的脱脂乳中,于42℃下培养至凝乳,反复多次,直到产酸较快生长良好为止。
(4)酸乳菌饮料的制作
①将五味子和黑木耳浸提液混合,加白砂糖,加糖量为复合液总量的4%,加原料乳35%,加稳定剂0.6%,一起混匀杀菌,冷却至42℃时加入活化后的发酵剂发酵6天,经均质处理,然后装入瓶(袋)中,即为成品。
②五味子中含有17种氨基酸,其中7种属人体必需氨基酸;还含有钾、钙、镁、锰、锌、铜、硅等矿物质及多种维生素,并含有单糖类和木质素等生理活性成份,木质素能明显降低谷丙转氨酶的活性,可促进肝糖生成,并能抗病毒,对肝脏具有较强的保护作用。五味子黑木耳复合乳酸饮料是一种营养丰富,并具较高药用价值的新型饮料,对人体健康十分有益,极具开发价值。
质量标准
(1)感官指标
色泽乳白,稍带淡粉色;组织状态呈现乳浊状,均匀一致,不分层;具有发酵乳与黑糯米黑豆乳五味子黑木耳复合的独特滋味。
(2)理化指标
可溶性固形物≥12%;蛋白质≥0.07%;总糖≥5%。
(3)微生物指标
乳酸菌数10 7~10 8个/毫升;大肠菌落≤5个/100毫升;致病菌不得检出。
4、一种新型保健谷物饮料,其特征是:所述大豆裸麦薏米莲子营养保健复合谷物饮料,按下列质量份配比组成%
(1)生产工艺流程
A大豆、裸麦、薏米莲子枸杞红枣制备
①大豆的预处理 将大豆浸泡12h后捞出,在20~30℃的温度下放置3天,这期间洒水5~6次,使之长出2mm长的芽,然后进行干燥。干燥后用250~300℃的温度烘焙3h,然后粉碎,制得大豆粉。
②裸麦预处理 将薏米浸泡2天,然后再30℃的温度中放置4天,使之长出1cm长的芽,再用170~180℃的温度烘焙8h,粉碎得到裸麦粉。
③薏米预处理 将薏米浸泡2天,然后在30℃的温度中放置4天,使之长出1cm的芽,再用170~180℃的温度烘焙8h,粉碎得到薏米粉。
④薏米汁制取 选用色泽白、完整、杂质少的薏米,去除杂质后用清水清洗,再用3倍重量的清水浸泡至完全发透;捞出水发的薏米,投入到6倍重量的净化水中煮制40min,然后用组织捣碎机破碎,粉碎力度应小于1mm,将所得浆液冷却后备用。
⑤酶处理 在薏米浆液中添加精制的0.013%果胶酶,在45~50℃水浴中处理1h,得到组织细腻,体态均匀一致的薏米180浆料。
⑥醇提 用95%乙醇对上述浆料进行冷浸,乙醇用量为样品的四倍,在25℃下浸提,其间要间隔搅拌,从薏米中提取出有机物;将醇提液过滤,弃去粗纤维和悬浮物;再将提取物减压、浓缩、干燥,使乙醇得以挥发分离。
⑦过滤 将浆液放置2h,经过滤即可得到白色的薏米提取液,真空干燥制得粒径为1μm的纳米粉。
B红枣汁的制备
①红枣粉的制取 选用色泽鲜红、完整杂质少的红枣,去杂质,再用4倍重量的清水浸泡至完全发透:捞出水法的红枣,人工去核,投入到6倍重量的净化水中煮制40min,然后用组织捣碎机破碎,粉碎力度应小于1mm,将所得纳米乳浆液冷却后干燥真空制得纳米粉15~50℃水浴中处理1h,即可得到组织细腻、体态均匀一致的红枣纳米乳浆料。
②过滤 取汁过程同薏米汁。
C枸杞粉制备
选择品质优良的干枸杞,最好选宁夏干枸杞,经清选、浸泡(0.05~0.10mg/kgkmno4;溶液)5~10min,取出后用流动清水反复漂洗,再放入开水锅中气蒸,用打浆机打浆,过滤取汁,澄清后备用真空干燥制成粒径为1μm的纳米物。
D莲子汁的制备
①莲子粉的制取 选用色泽白、完整、杂质少的莲子,去除杂质后用清水清洗,再用5倍重量的清水浸泡至完全发透;捞出水发的莲子,人工将其根去除,投入到6倍重量的净化水中煮制50min,然后用组织捣碎机破碎,粉碎粒度应小于1μm,所得纳米乳浆液,再冷却后备用。
②胶体磨处理 先粗磨再细磨,彻底破碎莲子细胞,充分提取莲子中的营养物质。再经过酶处理、醇提、过滤 同薏米汁。
E薏米红枣枸杞莲子混合饮料的生产。
①混合调配 按上述配方比将蔗糖、柠檬酸、蜂蜜、稳定剂(磨细)等先溶解后,按一定顺序均匀加入大豆、裸麦薏米、红枣、枸杞、莲子纳米粉再加纯化水即成本品。
②水处理 为除去水中固体物质,降低硬度和含盐量,杀灭微生物及排出所含空气,原水通过砂滤棒过滤器和活性炭过滤器处理后得到可作为饮料生产用的净化水,并符合世界卫生组织所规定的饮用水标准。
③过滤、均质 半成品经硅藻土过滤机和双桶过滤器精滤后,除去其中肉眼看不见的各种固体杂质;然后入板式换热器加热二次压力为25Mpa,两次均质时间各位5min。
④脱气 料液中本身含有氧,同时在加工过程中不断与空气接触,也引起空气的二次混入。为除去料液中的氧气和空气,防止或减轻天然色素(很不稳定)、维生素C及香味的氧化降解、产品发泡及其变味,料液也须脱气,脱气压力一般为0.05MPa。
⑤灭菌、灌装、封盖 脱气后立即以30s,135℃瞬时灭菌,当料液的温度降至92~95℃时,迅速灌装和封盖(此时瓶及盖以洗净、灭菌)。
⑥喷淋、喷码、贴标 封盖的瓶装饮品进入杀菌机,95℃杀菌30min,以充分保证该饮品商品商业无菌,然后喷码、贴标、装箱,即得成品。
(2)成品质量指标
①感官指标 色泽:具有产品特有的淡黄色;滋味:风味独特,具有明显的薏米、红枣、枸杞和莲子的独有味道,比较爽口;体态:是均匀的、清凉的液体,久置后允许有微小的果桨悬浮或下沉,无糖或酸的结晶析出,无其他杂质。
②理化指标 铅(以Pb计)≤0.5mg/kg,铜(以Cu计)≤50mg/kg,砷(以As计)≤0.3mg/kg,真菌多糖(LBP)0.1~1g/kg,枸杞多糖0.1~1g/kg,可溶性固形物>10%,总酸(以柠檬酸计)3*104mg/kg,食品添加剂参照GB 2760-2011的规定。
③微生物指标 细菌总数<50个/ml,大肠杆菌数<50个/100ml,致病菌没有检出。
④产品保质期 该产品要求在通风干燥、常温下放置,无沉淀、无褪色和变色,保质期1年。下面结合实施例对本发明进一步说明
具体实施方法:
实施例1:一种新型保健谷物饮料,其特征是:所述谷物玉米胚芽荞麦黄豆延年益寿营养保健饮料,按下列质量份配比组成%
实施例2:一种新型保健谷物饮料,其特征是:所述富硒灵芝玉米胚芽,按下列质量份配比组成%
实施例3:一种新型保健谷物饮料,其特征是:所述黑糯米玉米黑豆木耳五味子乳酸发酵健身护肾饮料,按下列质量分配比组成%
实施例4:一种新型保健谷物饮料,其特征是:所述大豆裸麦薏米莲子营养保健复合谷物饮料,按下列质量份配比组成%
Claims (4)
1.一种新型保健谷物饮料,其特征是:所述谷物玉米胚芽荞麦黄豆延年益寿营养保健饮料按下列质量份配比组成%
2.一种新型保健谷物饮料,其特征是:所述富硒灵芝玉米胚芽,按下列质量份配比组成%
3.一种新型保健谷物饮料,其特征是:所述黑糯米玉米黑豆木耳五味子乳酸发酵健身护肾饮料,按下列质量分配比组成%
4.一种新型保健谷物饮料,其特征是:所述大豆裸麦薏米莲子营养保健复合谷物饮料,按下列质量份配比组成%
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