CN107853515A - One seed ginseng ear drink formula and production technology - Google Patents

One seed ginseng ear drink formula and production technology Download PDF

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Publication number
CN107853515A
CN107853515A CN201710969385.6A CN201710969385A CN107853515A CN 107853515 A CN107853515 A CN 107853515A CN 201710969385 A CN201710969385 A CN 201710969385A CN 107853515 A CN107853515 A CN 107853515A
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China
Prior art keywords
raw material
ginseng
parts
sucrose
black fungus
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CN201710969385.6A
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Chinese (zh)
Inventor
邢振楠
孟庆彬
王丹丽
刘邦
马珂
范冬茹
刘运伟
许忠海
艾自强
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YICHUN ACADEMY OF FORESTRY
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YICHUN ACADEMY OF FORESTRY
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Priority to CN201710969385.6A priority Critical patent/CN107853515A/en
Publication of CN107853515A publication Critical patent/CN107853515A/en
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    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/46—Preservation of non-alcoholic beverages by heating
    • 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
    • A23L2/52—Adding ingredients
    • 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
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • 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
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • 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
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/76—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by removal of gases
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The present invention relates to a seed ginseng ear drink formula and production technology, it is characterised in that dispensing is prepared from the following raw materials in parts by weight：3,500 3000 parts of black fungus dry product, 2,500 1500 parts of ginseng dry product, 41,000 39000 parts of sucrose, 60 40 parts of cellulase, 15 5 parts of pectin lyase, pure water is settled to 1,500 500 parts.Stirring is opened in cooker by being put into after impurity removing, crushing filtering, 60 80 DEG C are heated to, after being incubated 1 3h.Treat that it is cooled to 25 35 DEG C, addition cellulase, pectin lyase keep 1 3h.Then add sucrose to be allocated, be warming up to 50 70 DEG C, stirring is to being completely dissolved.Raw material is ground to filtering at a temperature of 50 70 DEG C or so, is then de-gassed, homogenization.Finally handle and carry out sterile filling using killing in superhigh temperature wink.Not only containing abundant nutritional ingredient in black fungus and ginseng, also there is the function such as prevent cranial nerve aging, cardiac stimulant, enhancing human organism immune.Black fungus is produced with ginseng according to technique and dispensing, can make this product that there is higher medical value.

Description

One seed ginseng ear drink formula and production technology
Technical field
The present invention relates to a seed ginseng ear drink formula and production technology, belong to food engineering field.
Background technology
Agaric color and luster is dark brown, and soft texture is in colloidal substance, thin and flexible, translucent during moistening, shrinks and is changed into when drying Brittle cutin approximation keratin.Delicious flavour, can element can meat or fish, it is nutritious.The content of proteins in black fungi is six times of milk, Calcium, phosphorus, iron fiber cellulose content are quite a few, in addition with the carbohydrates such as mannosan, glucose, xylose and lecithin, ergosterol With vitamin C etc., black fungus has the effect of prevention of arterial atherosis.And it is rich in multivitamin and mineral matter, black fungus In adenosine play the role of significant inhibition thrombosis.Black fungus is sweet, mild-natured, has many medicinal efficacies.Energy QI invigorating salubrity, there is promoting blood circulation efficiency, and hypoferric anemia etc. can be prevented and treated；Can blood-nourishing preserve youthful looks, it is ruddy to make us skin, radiant, energy Stomach is enough dredged, lubricates enteron aisle, while also have certain help to hyperpietic.
Ginseng (scientific name：Panax ginseng, also known as Asia join) it is the root with meat.Ginseng belongs to Araliaceae, Mainly it is grown in East Asia, particularly cold district.The primary efficacy of ginseng has：Beneficial stomach function, ginseng significantly increase food, getting fat.In Pivot dysfunction of nervous regulation, the saponin folded in CNS regulation function ginseng can effectively strengthen nervous centralis, reach with all worries set aside With fixed attention, the effect such as dispelling fatigue, enhancing memory, is applicable to the symptoms such as insomnia, irritated, memory loss and senile dementia. Informal dress ginseng can protect cardiovascular system, anti-arrhythmia, resist myocardial ischemia, anti-cardiac muscle oxidation, strengthen cardiac contractility ability, Patients with coronary heart disease Symptoms be deficiency of both qi and yin, palpitation and short breath can long-term use of ginseng, it is evident in efficacy.The effect of ginseng, also resides in Blood pressure can be adjusted, temporary and persistence blood pressure can be effectively reduced, contribute to hypertension, arrhythmia cordis, coronary heart disease, the acute heart The recovery of the diseases such as muscle infarction, cerebral thrombus.Health care first choice medicinal material of the ginseng as tonifying Qi, haemocyanin synthesis, bone can be promoted The synthesis of marrow albumen, organ protein's synthesis etc., improve immunity of organisms, suppress growth of cancer cells, be effective against cancer.Length takes ginseng Blood coagulability can be reduced, suppresses platelet aggregation, antiatherosclerosis and promotes Growth of red blood cells, increases hemochrome. Ginseng can reduce blood glucose, regulation insulin secretion, promote glycometabolism and fat metabolism, have certain auxiliary to make treatment diabetes With.
Ginseng, agaric beverage are the optimal drinks of function of human body diversity trace element supplement, have anti-three high (high blood Pressure, higher fatty acid, high fat of blood), clearing stomach intestines, antithrombotic, radioresistance, it is antitumor and reinforce the spleen to benefit the lung, be promoting production of body fluid and inducing sedation of the mind, physical fitness, profit Skin beauty treatment, the effect of prolonging life.As the improvement of people's living standards, the nutrition of people, health perception are more and more stronger, the mankind Concern health, love life have become a kind of world trends.The angle that ginseng ear beverage needs from human physiological functions, it is The health of the mankind provides best nutritional pantry, solves various health food trace element shortcomings in the past, it is more to realize a product The supplement of member trace element." bread is the staff of life, people to have good health and a long life as target ".Current people are not only Well fed,well bred., more Nutrition is eaten, health is eaten, eats to sample and.Ginseng ear beverage realizes the health of people and long-lived hope and demand.
The content of the invention
The purpose of the present invention is to provide a seed ginseng ear drink formula and production technology for the above situation.
Preparation method：1st, it is formulated：High-quality black fungus dry product 3300g, ginseng dry product 1980g, sucrose 39600g, cellulase 49g, pectin lyase 10g, pure water are settled to 1000L.2nd, by technique and dispensing requirements：(1) pretreatment of raw material：Accurately weigh High-quality black fungus dry product, ginseng dry product, sucrose, cellulase, pectin lyase, wherein high-quality black fungus, the removal of impurities of ginseng dry product Afterwards, crushed through pulverizer standby；(2) raw material is precooked：Black fungus, ginseng dry powder are put into the cooker of addition pure water in advance In precooked.(3) enzyme digestion reaction：Raw material after precooking, addition cellulase, pectin lyase, carries out enzyme digestion reaction.(4) Allotment：The sucrose weighed in advance is added among the raw material after enzymolysis, is completely dissolved sucrose.(5) grind：By three glue Body is ground, and feed liquid is ground.(6) filter：By plate filter, filtrate is collected into surge tank.(7) deaerate：Feed liquid passes through Vacuum degassing machine is crossed, is de-gassed processing.(8) homogeneous：Homogenization is carried out to filtrate.(9) sterilize：Instantaneously killed using superhigh temperature Bacterium machine, sterilization treatment is carried out to feed liquid.(10) it is filling：Carry out under sterile conditions filling.
The method have the advantages that：1st, in the beverage types investigation for producing black fungus raw material at home at present, do not adopt also By the use of ginseng as the precedent of auxiliary material, the present invention is domestic initiation.2nd, abundant nutritional ingredient is contained in black fungus and ginseng, it is not Only there are good nutrition health-care functions, also having prevents cranial nerve aging, cardiac stimulant, anticancer softening blood vessel, enhancing human organism from exempting from The functions such as epidemic disease.Black fungus is produced with ginseng according to technique and dispensing, can make this product that there is higher medical value. In addition, the addition of ginseng is to a certain extent, the antifatigue function 3 of the beverage is enhanced, this invention is a kind of new black wood Ear beverage deep process technology, solve the problems, such as that Blackfungus beverage feature is single, while the function of abundant beverage, also carry The mouthfeel of high beverage, expand the suitable population of beverage.
Embodiment
One seed ginseng ear drink formula and production technology, it is characterised in that dispensing is prepared from the following raw materials in parts by weight：It is excellent Matter black fungus dry product 3300g, ginseng dry product 1980g, sucrose 39600g, cellulase 49g, pectin lyase 10g, pure water are fixed Hold to 1000L.Containing black fungus >=0.3g, ginseng >=0.2g, sucrose >=4g in per 100ml beverages.Preparation flow：(1) raw material is pre- Processing：High-quality black fungus, ginseng dry product accurately are weighed, after removal of impurities, raw material is crushed to all by 100 eye mesh screens through pulverizer, It is standby；Sucrose, cellulase, pectin lyase accurately are weighed, it is standby.(2) raw material is precooked：By the black fungus crushed, ginseng Dry powder is put into the cooker of addition pure water in advance, is opened stirring, is heated to 80 DEG C, is incubated 2h.(3) enzyme digestion reaction：In advance Raw material after boiling is cooled to 28 DEG C, addition cellulase, pectin lyase, mixes, keeps 1h.(4) allocate：By what is weighed in advance Sucrose is added among the raw material after digesting, and is warming up to 60 DEG C, opens stirring to sucrose and is completely dissolved.(5) grind：Raw material is existed At a temperature of 60 DEG C or so, by three colloid mills.(6) filter：By the plate filter of 200 mesh, filtrate is collected to buffering In tank.(7) deaerate：Feed liquid after colloid mill, is directly over vacuum degassing machine, is de-gassed processing.(8) homogeneous：50 DEG C, under conditions of 40MPa, homogenization is carried out to filtrate.(9) sterilize：Using super high temperature instantaneous sterilizing machine, at 135 DEG C, 3S's Under the conditions of, sterilization treatment is carried out to feed liquid.(10) it is filling：Carry out under sterile conditions filling.

Claims (4)

1. a seed ginseng ear drink formula and production technology, it is characterised in that dispensing is prepared from the following raw materials in parts by weight：It is high-quality Black fungus dry product 3500-3000 parts, ginseng dry product 2500-1500 parts, sucrose 41000-39000 parts, cellulase 60-40 parts, Pectin lyase 15-5 parts, pure water are settled to 1500-500 parts.Preparation flow：(1) pretreatment of raw material：Accurately weigh high-quality black Agaric, ginseng dry product, after removal of impurities, raw material is crushed to all by 80-150 eye mesh screens through pulverizer, it is standby；Accurately weigh sugarcane Sugar, cellulase, pectin lyase, it is standby.(2) raw material is precooked：The black fungus crushed, ginseng dry powder are put into and added in advance In the cooker for adding pure water, stirring is opened, is heated to 60-80 DEG C, is incubated 1-3h.(3) enzyme digestion reaction：Raw material after precooking is cold But to 25-35 DEG C, addition cellulase, pectin lyase, mix, keep 1-3h.(4) allocate：The sucrose weighed in advance is added It is added among the raw material after enzymolysis, is warming up to 50-70 DEG C, opens stirring to sucrose and be completely dissolved.(5) grind：By raw material in 50- At a temperature of 70 DEG C or so, by three colloid mills.(6) filter：By the plate filter of 150-250 mesh, filtrate is collected extremely In surge tank.(7) deaerate：Feed liquid after colloid mill, is directly over vacuum degassing machine, is de-gassed processing.(8) homogeneous： Under conditions of 45-55 DEG C, 35-45MPa, homogenization is carried out to filtrate.(9) sterilize：Using super high temperature instantaneous sterilizing machine, 130-140 DEG C, under conditions of 1-6S, sterilization treatment is carried out to feed liquid.(10) it is filling：Carry out under sterile conditions filling.
2. according to a seed ginseng ear drink formula and production technology described in claim 1, it is characterised in that dispensing is by following weight The raw material of number is made：3300 parts of high-quality black fungus dry product, 1980 parts of ginseng dry product, 39600 parts of sucrose, 49 parts of cellulase, 10 parts of pectin lyase, pure water are settled to 1000 parts.Preparation flow：(1) pretreatment of raw material：It is accurate weigh high-quality black fungus, Ginseng dry product, after removal of impurities, raw material is crushed to all by 100 eye mesh screens through pulverizer, it is standby；Accurately weigh sucrose, cellulose Enzyme, pectin lyase, it is standby.(2) raw material is precooked：The black fungus crushed, ginseng dry powder are put into addition pure water in advance Cooker in, open stirring, be heated to 80 DEG C, be incubated 2h.(3) enzyme digestion reaction：Raw material after precooking is cooled to 28 DEG C, addition Cellulase, pectin lyase, mix, keep 1h.(4) allocate：The sucrose weighed in advance is added to the raw material after enzymolysis to work as In, 60 DEG C are warming up to, stirring to sucrose is opened and is completely dissolved.(5) grind：By raw material at a temperature of 60 DEG C or so, by three Join colloid mill.(6) filter：By the plate filter of 200 mesh, filtrate is collected into surge tank.
(7) deaerate：Feed liquid after colloid mill, is directly over vacuum degassing machine, is de-gassed processing.(8) homogeneous：50 DEG C, under conditions of 40MPa, homogenization is carried out to filtrate.(9) sterilize：Using super high temperature instantaneous sterilizing machine, at 135 DEG C, 3S's Under the conditions of, sterilization treatment is carried out to feed liquid.(10) it is filling：Carry out under sterile conditions filling.
3. according to a seed ginseng ear drink formula and production technology described in claim 1 or 2, it is characterised in that dispensing is by following heavy The raw material of amount number is made：High-quality black fungus dry product 3300g, ginseng dry product 1980g, sucrose 39600g, cellulase 49g, fruit Glue lyases 10g, pure water are settled to 1000L.Preparation flow：(1) pretreatment of raw material：Accurately weigh high-quality black fungus, ginseng Dry product, after removal of impurities, raw material is crushed to all by 100 eye mesh screens through pulverizer, it is standby；Accurately weigh sucrose, cellulase, fruit Glue lyases, it is standby.(2) raw material is precooked：The black fungus crushed, ginseng dry powder are put into the boiling of addition pure water in advance In tank, stirring is opened, is heated to 80 DEG C, is incubated 2h.(3) enzyme digestion reaction：Raw material after precooking is cooled to 28 DEG C, adds cellulose Enzyme, pectin lyase, mix, keep 1h.(4) allocate：The sucrose weighed in advance is added among the raw material after enzymolysis, heating To 60 DEG C, open stirring to sucrose and be completely dissolved.(5) grind：By raw material at a temperature of 60 DEG C or so, by three colloids Mill.(6) filter：By the plate filter of 200 mesh, filtrate is collected into surge tank.(7) deaerate：Material after colloid mill Liquid, vacuum degassing machine is directly over, is de-gassed processing.(8) homogeneous：Under conditions of 50 DEG C, 40MPa, filtrate is carried out equal Matter processing.(9) sterilize：Using super high temperature instantaneous sterilizing machine, at 135 DEG C, under conditions of 3S, sterilization treatment is carried out to feed liquid. (10) it is filling：Carry out under sterile conditions filling.
4. according to a seed ginseng ear drink formula and production technology described in claim 3, it is characterised in that high-quality black fungus dry product 3300g, ginseng dry product 1980g, sucrose 39600g, cellulase 49g, pectin lyase 10g, pure water are settled to 1000L.Often Containing black fungus >=0.3g, ginseng >=0.2g, sucrose >=4g in 100ml beverages.Preparation flow：(1) pretreatment of raw material：Accurately weigh High-quality black fungus, ginseng dry product, after removal of impurities, raw material is crushed to all by 100 eye mesh screens through pulverizer, it is standby；Accurately weigh Sucrose, cellulase, pectin lyase, it is standby.(2) raw material is precooked：The black fungus crushed, ginseng dry powder are put into advance In the cooker for adding pure water, stirring is opened, is heated to 80 DEG C, is incubated 2h.(3) enzyme digestion reaction：Raw material cooling after precooking To 28 DEG C, addition cellulase, pectin lyase, mix, keep 1h.(4) allocate：The sucrose weighed in advance is added to enzymolysis Among raw material afterwards, 60 DEG C are warming up to, stirring to sucrose is opened and is completely dissolved.(5) grind：By temperature of the raw material at 60 DEG C or so Under, by three colloid mills.(6) filter：By the plate filter of 200 mesh, filtrate is collected into surge tank.(7) deaerate：Through The feed liquid crossed after colloid mill, is directly over vacuum degassing machine, is de-gassed processing.(8) homogeneous：In 50 DEG C, 40MPa condition Under, homogenization is carried out to filtrate.(9) sterilize：Using super high temperature instantaneous sterilizing machine, at 135 DEG C, under conditions of 3S, to feed liquid Carry out sterilization treatment.(10) it is filling：Carry out under sterile conditions filling.
CN201710969385.6A 2017-09-26 2017-09-26 One seed ginseng ear drink formula and production technology Pending CN107853515A (en)

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Application Number Priority Date Filing Date Title
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111642666A (en) * 2020-06-05 2020-09-11 内蒙古科然生物高新技术有限责任公司 Preparation method of ginseng extract soybean peptide powder solid beverage
CN112314822A (en) * 2020-11-06 2021-02-05 中国海洋大学 Black fungus raw juice and preparation method thereof

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103783621A (en) * 2014-02-07 2014-05-14 通化百泉参业集团股份有限公司 Beverage with suspended ginseng particles and preparation method thereof
CN105167075A (en) * 2015-08-13 2015-12-23 洪铁 Ginseng-black fungus juice and preparation method of the ginseng-black fungus juice

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103783621A (en) * 2014-02-07 2014-05-14 通化百泉参业集团股份有限公司 Beverage with suspended ginseng particles and preparation method thereof
CN105167075A (en) * 2015-08-13 2015-12-23 洪铁 Ginseng-black fungus juice and preparation method of the ginseng-black fungus juice

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111642666A (en) * 2020-06-05 2020-09-11 内蒙古科然生物高新技术有限责任公司 Preparation method of ginseng extract soybean peptide powder solid beverage
CN112314822A (en) * 2020-11-06 2021-02-05 中国海洋大学 Black fungus raw juice and preparation method thereof

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