CN107125529A - The preparation method of panax ginseng fruit fruit vinegar beverage - Google Patents
The preparation method of panax ginseng fruit fruit vinegar beverage Download PDFInfo
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- CN107125529A CN107125529A CN201710576565.8A CN201710576565A CN107125529A CN 107125529 A CN107125529 A CN 107125529A CN 201710576565 A CN201710576565 A CN 201710576565A CN 107125529 A CN107125529 A CN 107125529A
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- panax ginseng
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- ginseng fruit
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 77
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 45
- 240000004371 Panax ginseng Species 0.000 title claims abstract description 44
- 235000002789 Panax ginseng Nutrition 0.000 title claims abstract description 41
- 239000000052 vinegar Substances 0.000 title claims abstract description 31
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 31
- 235000013361 beverage Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 27
- 238000000855 fermentation Methods 0.000 claims abstract description 24
- 230000004151 fermentation Effects 0.000 claims abstract description 24
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 22
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 6
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 5
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000007983 food acid Nutrition 0.000 claims abstract description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 5
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 5
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 5
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 5
- 239000000811 xylitol Substances 0.000 claims abstract description 5
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 5
- 229960002675 xylitol Drugs 0.000 claims abstract description 5
- 235000010447 xylitol Nutrition 0.000 claims abstract description 5
- 239000001814 pectin Substances 0.000 claims abstract description 3
- 235000010987 pectin Nutrition 0.000 claims abstract description 3
- 229920001277 pectin Polymers 0.000 claims abstract description 3
- 238000000265 homogenisation Methods 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 14
- 239000002002 slurry Substances 0.000 claims description 14
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 6
- 241000196324 Embryophyta Species 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 4
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 4
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 4
- 230000000249 desinfective effect Effects 0.000 claims description 4
- 238000007689 inspection Methods 0.000 claims description 4
- 241000208340 Araliaceae Species 0.000 claims 1
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 230000003712 anti-aging effect Effects 0.000 abstract description 2
- 230000036772 blood pressure Effects 0.000 abstract description 2
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000019614 sour taste Nutrition 0.000 abstract description 2
- 230000000087 stabilizing effect Effects 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 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 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 239000008103 glucose Substances 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 244000157072 Hylocereus undatus Species 0.000 description 6
- 235000018481 Hylocereus undatus Nutrition 0.000 description 6
- 210000000582 semen Anatomy 0.000 description 4
- 238000007599 discharging Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 240000006053 Garcinia mangostana Species 0.000 description 1
- 235000017048 Garcinia mangostana Nutrition 0.000 description 1
- 208000013016 Hypoglycemia Diseases 0.000 description 1
- 241000208292 Solanaceae Species 0.000 description 1
- 235000002634 Solanum Nutrition 0.000 description 1
- 241000207763 Solanum Species 0.000 description 1
- 240000007417 Solanum muricatum Species 0.000 description 1
- 235000018709 Solanum muricatum Nutrition 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000496 cardiotonic agent Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
-
- 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
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Organic Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention is a kind of preparation method of panax ginseng fruit fruit vinegar beverage, and described panax ginseng fruit fruit vinegar beverage is prepared by mixing the following raw materials in parts by weight：The parts by weight of panax ginseng fruit fruit vinegar magma 30 35, the parts by weight of xylitol 10 12, the parts by weight of food acids 35, the parts by weight of essence 0.3 0.4, the parts by weight of pectin 0.2 0.4, the parts by weight of potassium sorbate 0.08 0.1, add water to 100；Described panax ginseng fruit fruit vinegar magma is made up of following steps：Raw material is squeezed the juice, ultra-high temperature sterilization, alcoholic fermentation, acetic fermentation, filtering, sterilizing.The present invention provides a kind of nutritious, sweet and sour taste fruit vinegar beverage, it is sufficiently reserved the active component in panax ginseng fruit, the mouthfeel and quality of beverage are improved by homogeneous, makes panax ginseng fruit fruit vinegar beverage that there is the health-care effects such as anti-aging, reduction blood glucose, stabilizing blood pressure, diabetes.
Description
Technical field
The present invention relates to a kind of preparation method of fruit vinegar beverage, more particularly, to a kind of making side of panax ginseng fruit fruit vinegar beverage
Method.
Background technology
Panax ginseng fruit, scientific name is：South America Solanum muicatum Solanum muricatum Aiton.Also known as it is Longevity, garcinia mangostana, gorgeous
Really, America is originated in, belongs to the perennial dicotyledonous herbaceous plant of Solanaceae class.Seedless, unique flavor in its pulp delicate fragrance succulence, abdomen, tool
The features such as having high protein, low fat, low sugar, while rich in protein, amino acid and trace element, vitamin and mineral member
Element, with health-care efficacy.It is a kind of more comprehensive dual-purpose food of vegetables and fruits of nutrition.It is edible to supplement needed by human body, with battalion
Support health value.Nowadays it is not related to the relevant report of panax ginseng fruit fruit vinegar.
The content of the invention
The present invention develops the not few defect of comprehensive, product category for above-mentioned panax ginseng fruit, and technology to be solved is asked
Topic is to make raw material with panax ginseng fruit, is processed by steps such as ultra-high temperature sterilization, alcoholic fermentation, acetic fermentation, filtering, allotment, homogeneous
Into panax ginseng fruit fruit vinegar beverage there is provided the system of a kind of nutritious, delicious taste, panax ginseng fruit fruit vinegar beverage with health role
Make method.
A kind of preparation method of panax ginseng fruit fruit vinegar beverage, it is characterised in that use following steps：
A, raw material are squeezed the juice：Fresh panax ginseng fruit is selected, after flowing water is cleaned up, slurry is polished into beater, ginseng pulp is made
Liquid；
B, ultra-high temperature sterilization：Panax ginseng fruit slurries are sterilized through superhigh temperature disinfecting machine, 110-120 DEG C of feeding temperature, drop temperature 40-
50℃；
C, alcoholic fermentation：Weight 0.2-0.4% dry ferment is added into the feed liquid after sterilizing, 10-12min is activated, stirring is equal
It is even, ferment 4-6 days；
D, acetic fermentation：Slurries alcoholic strength after alcoholic fermentation is adjusted to 7-8 °, added into the feed liquid for adjust alcoholic strength
Weight 0.4-0.6% acetic acid bacteria, 30-35 DEG C of temperature control is fermented 8-10 days, daily in fermentation process to stir 3-4 times；
E, filtering：The good feed liquid of acetic fermentation is filtered through filter plant, panax ginseng fruit fruit vinegar magma is made after high-temperature sterilization；
F, allotment：By panax ginseng fruit fruit vinegar magma 30-35, xylitol 10-12, food acids 3-5, essence 0.3-0.4, pectin 0.2-
0.4th, potassium sorbate 0.08-0.1, add water to 100 ratio allotment, be well mixed, be made mixed liquor；
G, homogeneous：By mixed liquor homogenization, temperature is 60-70 DEG C, using double-stage homogenization, and one-level homogenization pressure is 18-
20Mpa, double-stage homogenization pressure 4-6 Mpa；
H, sterilization：Using instantaneous sterilization method, 120-125 DEG C of temperature, time 5-10s；
It is I, canned：Panax ginseng fruit fruit vinegar beverage after sterilization is cooled to canned under 30-35 DEG C, sterile vacuum environment；
J, inspection, storage：Whether canned qualified, preserved under normal temperature if examining.
Beneficial effect：The present invention provides a kind of nutritious, sweet and sour taste fruit vinegar beverage, is sufficiently reserved in panax ginseng fruit
Active component, the mouthfeel and quality of beverage are improved by homogeneous, panax ginseng fruit fruit vinegar beverage is had anti-aging, antitumor, drop
Hypoglycemia, stabilizing blood pressure, diabetes;The health-care effects such as cardiac stimulant, intelligence development.
Embodiment
Embodiment 1：
A kind of preparation method of panax ginseng fruit fruit vinegar beverage, using following steps：
A, raw material are squeezed the juice：Fresh panax ginseng fruit, hoveniae semoveniae semen are selected, after flowing water is cleaned up, slurry is polished into beater, people is made
Ginseng fruit, hoveniae semoveniae semen slurries；
B, ultra-high temperature sterilization：Panax ginseng fruit, hoveniae semoveniae semen slurries are sterilized through superhigh temperature disinfecting machine, 110-120 DEG C of feeding temperature, discharging
40-50 DEG C of temperature；
C, alcoholic fermentation：Weight 0.2-0.4% dry ferment is added into the feed liquid after sterilizing, 10-12min is activated, stirring is equal
It is even, ferment 4-6 days；
D, acetic fermentation：Slurries alcoholic strength after alcoholic fermentation is adjusted to 7-8 °, added into the feed liquid for adjust alcoholic strength
Weight 0.4-0.6% acetic acid bacteria, 35-40 DEG C of temperature control is fermented 5-8 days, daily in fermentation process to stir 3-4 times；
E, filtering：The good feed liquid of acetic fermentation is filtered through filter plant, panax ginseng fruit fruit vinegar magma is made after high-temperature sterilization；
F, allotment：By panax ginseng fruit, hoveniae semoveniae semen fruit vinegar magma 30-35, xylitol 10-12, food acids 3-5, essence 0.3-0.4, fruit
Glue 0.2-0.4, potassium sorbate 0.08-0.1, the ratio allotment for adding water to 100, are well mixed, mixed liquor are made；
G, homogeneous：By mixed liquor homogenization, temperature is 60-70 DEG C, using double-stage homogenization, and one-level homogenization pressure is 18-
20Mpa, double-stage homogenization pressure 4-6 Mpa；
H, sterilization：Using instantaneous sterilization method, 115-120 DEG C of temperature, time 8-12s；
It is I, canned：Panax ginseng fruit fruit vinegar beverage after sterilization is cooled to canned under 25-30 DEG C, sterile vacuum environment；
J, inspection, storage：Whether canned qualified, preserved under normal temperature if examining.
Embodiment 2：
A kind of preparation method of panax ginseng fruit fruit vinegar beverage, using following steps：
A, raw material are squeezed the juice：Fresh panax ginseng fruit, dragon fruit are selected, after flowing water is cleaned up, slurry is polished into beater, people is made
Ginseng fruit, dragon fruit slurries；
B, ultra-high temperature sterilization：Panax ginseng fruit, dragon fruit slurries are sterilized through superhigh temperature disinfecting machine, 110-120 DEG C of feeding temperature, discharging
40-50 DEG C of temperature；
C, alcoholic fermentation：Weight 0.2-0.4% dry ferment is added into the feed liquid after sterilizing, 10-12min is activated, stirring is equal
It is even, ferment 4-6 days；
D, acetic fermentation：Slurries alcoholic strength after alcoholic fermentation is adjusted to 7-8 °, added into the feed liquid for adjust alcoholic strength
Weight 0.4-0.6% acetic acid bacteria, 30-35 DEG C of temperature control is fermented 8-10 days, daily in fermentation process to stir 3-4 times；
E, filtering：The good feed liquid of acetic fermentation is filtered through filter plant, panax ginseng fruit, dragon fruit fruit vinegar are made after high-temperature sterilization
Magma；
F, allotment：By panax ginseng fruit, dragon fruit fruit vinegar magma 30-35, xylitol 10-12, food acids 3-5, essence 0.3-0.4, fruit
Glue 0.2-0.4, potassium sorbate 0.08-0.1, the ratio allotment for adding water to 100, are well mixed, mixed liquor are made；
G, homogeneous：By mixed liquor homogenization, temperature is 60-70 DEG C, using double-stage homogenization, and one-level homogenization pressure is 18-
20Mpa, double-stage homogenization pressure 4-6 Mpa；
H, sterilization：Using instantaneous sterilization method, 120-125 DEG C of temperature, time 5-10s；
It is I, canned：Panax ginseng fruit after sterilization, dragon fruit fruit vinegar beverage are cooled to canned under 30-35 DEG C, sterile vacuum environment；
J, inspection, storage：Whether canned qualified, preserved under normal temperature if examining.
Claims (1)
1. a kind of preparation method of panax ginseng fruit fruit vinegar beverage, it is characterised in that use following steps：
A, raw material are squeezed the juice：Fresh panax ginseng fruit is selected, after flowing water is cleaned up, slurry is polished into beater, ginseng pulp is made
Liquid；
B, ultra-high temperature sterilization：Panax ginseng fruit slurries are sterilized through superhigh temperature disinfecting machine, 110-120 DEG C of feeding temperature, drop temperature 40-
50℃；
C, alcoholic fermentation：Weight 0.2-0.4% dry ferment is added into the feed liquid after sterilizing, 10-12min is activated, stirring is equal
It is even, ferment 4-6 days；
D, acetic fermentation：Slurries alcoholic strength after alcoholic fermentation is adjusted to 7-8 °, added into the feed liquid for adjust alcoholic strength
Weight 0.4-0.6% acetic acid bacteria, 30-35 DEG C of temperature control is fermented 8-10 days, daily in fermentation process to stir 3-4 times；
E, filtering：The good feed liquid of acetic fermentation is filtered through filter plant, panax ginseng fruit fruit vinegar magma is made after high-temperature sterilization；
F, allotment：By panax ginseng fruit fruit vinegar magma 30-35, xylitol 10-12, food acids 3-5, essence 0.3-0.4, pectin 0.2-
0.4th, potassium sorbate 0.08-0.1, add water to 100 ratio allotment, be well mixed, be made mixed liquor；
G, homogeneous：By mixed liquor homogenization, temperature is 60-70 DEG C, using double-stage homogenization, and one-level homogenization pressure is 18-
20Mpa, double-stage homogenization pressure 4-6 Mpa；
H, sterilization：Using instantaneous sterilization method, 120-125 DEG C of temperature, time 5-10s；
It is I, canned：Panax ginseng fruit fruit vinegar beverage after sterilization is cooled to canned under 30-35 DEG C, sterile vacuum environment；
J, inspection, storage：Whether canned qualified, preserved under normal temperature if examining.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710576565.8A CN107125529A (en) | 2017-07-14 | 2017-07-14 | The preparation method of panax ginseng fruit fruit vinegar beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710576565.8A CN107125529A (en) | 2017-07-14 | 2017-07-14 | The preparation method of panax ginseng fruit fruit vinegar beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107125529A true CN107125529A (en) | 2017-09-05 |
Family
ID=59737740
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710576565.8A Withdrawn CN107125529A (en) | 2017-07-14 | 2017-07-14 | The preparation method of panax ginseng fruit fruit vinegar beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107125529A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835184A (en) * | 2018-07-26 | 2018-11-20 | 大连民族大学 | The hypoglycemic biscuit of spinach coarse cereals |
| CN109837199A (en) * | 2019-04-09 | 2019-06-04 | 江西齐云山食品有限公司(江西省南酸枣工程技术研究中心) | A kind of Spondias axillaris fruit vinegar and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104605435A (en) * | 2015-03-01 | 2015-05-13 | 彭常安 | Preparation method of hovenia dulcis thunb fruit-vinegar beverage |
-
2017
- 2017-07-14 CN CN201710576565.8A patent/CN107125529A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104605435A (en) * | 2015-03-01 | 2015-05-13 | 彭常安 | Preparation method of hovenia dulcis thunb fruit-vinegar beverage |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835184A (en) * | 2018-07-26 | 2018-11-20 | 大连民族大学 | The hypoglycemic biscuit of spinach coarse cereals |
| CN109837199A (en) * | 2019-04-09 | 2019-06-04 | 江西齐云山食品有限公司(江西省南酸枣工程技术研究中心) | A kind of Spondias axillaris fruit vinegar and preparation method thereof |
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Application publication date: 20170905 |