CN107865277A - Mulberry enzyme beverage and its preparation technology - Google Patents
Mulberry enzyme beverage and its preparation technology Download PDFInfo
- Publication number
- CN107865277A CN107865277A CN201610852693.6A CN201610852693A CN107865277A CN 107865277 A CN107865277 A CN 107865277A CN 201610852693 A CN201610852693 A CN 201610852693A CN 107865277 A CN107865277 A CN 107865277A
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- CN
- China
- Prior art keywords
- fermentation
- mulberry
- preparation technology
- mulberry enzyme
- enzyme beverage
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- 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
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 69
- 240000000249 Morus alba Species 0.000 title claims abstract description 48
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 40
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 40
- 235000013361 beverage Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 238000005516 engineering process Methods 0.000 title claims abstract description 24
- 238000000855 fermentation Methods 0.000 claims abstract description 36
- 230000004151 fermentation Effects 0.000 claims abstract description 36
- 241000218231 Moraceae Species 0.000 claims abstract description 21
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 239000002893 slag Substances 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 230000008595 infiltration Effects 0.000 claims abstract description 8
- 238000001764 infiltration Methods 0.000 claims abstract description 8
- 230000008859 change Effects 0.000 claims abstract description 7
- 238000005119 centrifugation Methods 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 238000011049 filling Methods 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims description 10
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 6
- 239000001301 oxygen Substances 0.000 claims description 6
- 229910052760 oxygen Inorganic materials 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 235000012907 honey Nutrition 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 235000020097 white wine Nutrition 0.000 claims description 4
- 241000205585 Aquilegia canadensis Species 0.000 claims description 3
- 244000241838 Lycium barbarum Species 0.000 claims description 3
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 210000004556 brain Anatomy 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 7
- 230000036541 health Effects 0.000 abstract description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- 244000269722 Thea sinensis Species 0.000 abstract description 3
- 230000003712 anti-aging effect Effects 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 244000061458 Solanum melongena Species 0.000 abstract description 2
- 230000035622 drinking Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 239000006210 lotion Substances 0.000 abstract description 2
- 238000001556 precipitation Methods 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241000218213 Morus <angiosperm> Species 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 238000005202 decontamination Methods 0.000 description 1
- 230000003588 decontaminative effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000002440 hepatic effect Effects 0.000 description 1
- 238000000703 high-speed centrifugation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000003973 irrigation Methods 0.000 description 1
- 230000002262 irrigation Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000003672 processing method Methods 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
- 230000002269 spontaneous effect Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000012859 sterile filling Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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 invention discloses a kind of mulberry enzyme beverage and its preparation technology, the selection of the technique including raw material, surface cleaning, pressure aerobe fermentation, the de- slag of centrifugation, staged fermentation, depickling stirring, change molecule processing, infiltration type filtering, sterilize it is filling.The mulberry enzyme beverage and its preparation technology of the present invention, is to utilize bioengineering fermentation technique, retains the enzyme activity in mulberries to greatest extent, also retains other non-ferment active components in mulberries, can retain mulberry enzyme nutritive and health protection components to greatest extent.With present invention process, preparation mulberry enzyme beverage figure is transparent, in aubergine, no precipitation, gives off a strong fragrance, flavour is soft, micro- sweet tea, in good taste, and internal system can be balanced for a long time by drinking, acid-base property constitution is maintained, strengthens body immunity, there is the effect of anti-aging, beautifying face and moistering lotion.
Description
Technical field
The invention belongs to biological technical field, it is related to the production method of mulberry enzyme, more particularly, to a kind of mulberry enzyme
Beverage and its preparation technology.
Background technology
Mulberries are moraceae plants mulberry Morus albaL mature fruit cluster.4-6 is harvested when month fruit reddens.Mulberries are poly- flower
Fruit, by most small achenes, set forms in fact, in Long Circle, long 1cm-2cm, diameter 0.5cm-0.8cm.Yellowish-brown, brownish red are extremely
Mulberry, there is short infructescence to obstruct.Small achene oval, it is slightly flat, it is about 2mm, wide about 1mm, outer 4 pieces of tool meat tapel.Gas is micro-, taste
Slightly sour and sweet tea.
Containing abundant activated protein, vitamin, amino acid, carrotene, mineral matter in mulberries fruit, nutrition is apple
5-6 times, be 4 times of grape, there is abundant nutritive value and good health-care effect.
Mulberries both can food, can be used as medicine again, have improve body immunity, enriching yin of enriching blood, promote the production of body fluid to quench thirst, ease constipation is dry, bright
Mesh black hair, anti-aging and other effects, to treatment diabetes, anaemia, hypertension, hyperlipemia, coronary heart disease, hepatic sclerosis, neurasthenia
There is auxiliary effect etc. illness.
Mulberries are not easy fresh-keeping, its edible very big restriction by season, also have impact on the plantation and exploitation of fruit mulberry tree.Annual mulberry
Harvested when sorosis is ripe in fact, clean, decontamination, dry or dried after slightly steaming edible.The current processing method of mulberries can cause mulberry
Shen nutritive and health protection components substantially reduce, so that the benefit of mulberries can not be used well.It is badly in need of providing a kind of mouth at present
Feel, mulberries nutritional ingredient can be kept to greatest extent, and can plays the preparation method of mulberry health care function.
The content of the invention
For overcome the deficiencies in the prior art, it is an object of the invention to provide a kind of in good taste, both solve to eat raw number
It is tired of time-consuming and Pesticides Residues, and can keeps the mulberry enzyme beverage preparation technology of mulberries nutritive and health protection components to greatest extent.
To achieve these goals, the present invention uses following technical scheme：
Mulberry enzyme beverage and its preparation technology：Characterized in that, the technique includes：The selections of raw material, surface cleaning,
Pressure aerobe fermentation, the de- slag of centrifugation, staged fermentation, depickling stirring, change molecule processing, infiltration type filtering, sterilize it is filling.
Beneficial effects of the present invention are compared with prior art：Ferment involved in the present invention is that mulberries pass through for primary raw material
What spontaneous fermentation obtained.Fermentation process technique is simple, and fermentation condition easily reaches, and fermentation process does not add any chemical composition,
Have no toxic side effect.Mulberry enzyme beverage figure of the present invention is transparent, in aubergine, no precipitation, gives off a strong fragrance, and flavour is soft, micro- sweet tea.
Mulberries of the present invention can retain mulberry enzyme nutritive and health protection components to greatest extent, its health-care effect is reached optimal journey through everfermentation
Degree.The mulberry enzyme beverage prepared with this technique, internal system can be balanced for a long time by drinking, and maintain acid-base property constitution, enhancing
Body immunity, there is the effect of anti-aging, beautifying face and moistering lotion.
Brief description of the drawings
The present invention will be further described with embodiment below in conjunction with the accompanying drawings.
Fig. 1 is production technological process of the present invention
Embodiment
Referring to Fig. 1, by the description to embodiment, the embodiment of the invention such as involved technological process of production,
Correlation, operation principle between each step are further described in detail, to help this area engineers and technicians to this
The design of invention, there is more complete, accurate and deep understanding to technical scheme.
Mulberry enzyme beverage of the present invention and its step of preparation process, including the selections of raw material, surface cleaning, pressure oxygen hair
Ferment, the de- slag of centrifugation, staged fermentation, depickling stirring, change molecule processing, infiltration type filtering, sterilize it is filling.
Described mulberry enzyme beverage and its preparation technology, the selection of its raw material, it is selection full maturity, natural
The high mulberries of ferment content are fermentation main material.
Described mulberry enzyme beverage and its preparation technology, its described surface cleaning are crushed after matrimony vine is cleaned and dried, gold
Honeysuckle flower drying by with, mulberries fresh fruit it is directly broken by with.
Described mulberry enzyme beverage and its preparation technology, its described pressure aerobe fermentation, is that raw material are loaded into fermentation tank, is led to
Pipeline is crossed to fermentation tank pressurization input oxygen, when pressure reaches 0.2MPa, sealed fermenter, holding pressure inside the tank.Fermentation tank is set
Water circulation cooling device is put, when temperature reaches 60 DEG C in tank, the work of cooling device automatic start, remains that fermentation tank works
Temperature is below 60 °.With the increase of fermentation time, fermentation pressure inside the tank can increase, the autocontrol valve installed on fermentation tank
Opening device is deflated, and fermentation pressure inside the tank is no more than 0.2MPa all the time.Raw-material weight part is with ratio：Mulberries 80-100,
Matrimony vine 0.5-2, honeysuckle 1-3.Sealing storage fermentation more than six months.
Described mulberry enzyme beverage and its preparation technology, its described de- slag of centrifugation, using 7000 turns/min high speed centrifugations
Machine, biologic ferment concentration stock solution after above-mentioned fermentation is separated, obtains mulberry juice and mulberries slag.
Described mulberry enzyme beverage and its preparation technology, its described staged fermentation, the mulberry juice after de- slag is placed into
Fermentation tank carries out secondary fermentation, inputs oxygen pressing, and pressure keeps 0.2MPa, and temperature control is at 40 DEG C, and ferment 30d.By dividing
Level fermentation changes mulberry enzyme color and luster, smell and flavour, improves purity.
Described mulberry enzyme beverage and its preparation technology, its described depickling stirring, by the mulberry enzyme after staged fermentation
Liquid adds appropriate water, white wine, white granulated sugar, the weight ratio of honey：80 parts of mulberries, 10 parts of water, 10 parts of white wine, white granulated sugar
40 parts, 30 parts of honey.Then the vacuum stirring tank of electronic brain timing control is squeezed into by pump, carries out 40min stirrings.
Described mulberry enzyme beverage and its preparation technology, its described change molecule processing, will be stirred using high-pressure pump
Mulberry enzyme liquid afterwards squeezes into container tank, and circulation is carried out twice.Moved by mulberry enzyme liquid at high speed, so as to change molecularity
State.
Described mulberry enzyme beverage and its preparation technology, its described infiltration type filtering, by mulberry enzyme liquid in container tank
Filtered by infiltration type filter.It is characterized in that liquid is filtered in flowing, improves production efficiency.It is filtered
Mulberry enzyme liquid afterwards loads finished product storage tank.
Described mulberry enzyme beverage and its preparation technology, its described sterilization is filling, is first sterilized, by sterile filling
Mechanical irrigation fills, finished product storage.
The preferred embodiments of the present invention are the foregoing is only, are not intended to limit the invention, all thinkings and original in the present invention
Within then, any modification, equivalent substitution and improvements done etc., it should be included in the scope of the protection.
Claims (7)
1. mulberry enzyme beverage and its preparation technology, it is characterised in that selection of the technique including material, surface cleaning, pressure oxygen hair
Ferment, the de- slag of centrifugation, staged fermentation, depickling stirring, change molecule processing, infiltration type filtering, sterilize it is filling.
2. mulberry enzyme beverage according to claim 1 and its preparation technology, it is characterised in that：It is described pressure aerobe fermentation be by
Raw material load fermentation tank, and oxygen transfer pressurization, holding pressure inside the tank is 0.2MPa.Raw-material weight part is with ratio；Mulberries 80-
100th, matrimony vine 0.5-2, honeysuckle 1-3.Sealing storage fermentation more than six months.Fermentation tank is provided with cooling device and autocontrol valve
Opening device, operating temperature is set to be no more than 60 DEG C, pressure keeps and no more than 0.2MPa.
3. mulberry enzyme beverage according to claim 1 and its preparation technology, it is characterised in that：The de- slag of centrifugation is to adopt
With 7000 turns/min supercentrifuges, mulberry juice and mulberries slag are separated.
4. mulberry enzyme beverage according to claim 1 and its preparation technology, it is characterised in that：The staged fermentation be by
Mulberry juice after de- slag carries out secondary fermentation, oxygen transfer pressurization, and pressure keeps 0.2MPa, and operating temperature is controlled at 40 DEG C, fermentation
30d。
5. mulberry enzyme beverage according to claim 1 and its preparation technology, it is characterised in that：The depickling stirring, will
Mulberry enzyme liquid after staged fermentation adds water, white wine, white granulated sugar, the weight ratio of honey：80 parts of mulberries, 10 parts of water,
10 parts of white wine, 40 parts of white granulated sugar, 30 parts of honey.The vacuum stirring tank controlled by electronic brain timing is squeezed into by pump, 40min is carried out and stirs
Mix.
6. mulberry enzyme beverage according to claim 1 and its preparation technology, it is characterised in that：At the change molecule
Reason, it is that the mulberry enzyme liquid after stirring is squeezed into by container tank using high-pressure pump, circulation is carried out twice.
7. mulberry enzyme beverage according to claim 1 and its preparation technology, it is characterised in that：The infiltration type filtering,
By mulberry enzyme liquid in container tank, by infiltration type filter, filtered when liquid flows.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610852693.6A CN107865277A (en) | 2016-09-27 | 2016-09-27 | Mulberry enzyme beverage and its preparation technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610852693.6A CN107865277A (en) | 2016-09-27 | 2016-09-27 | Mulberry enzyme beverage and its preparation technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107865277A true CN107865277A (en) | 2018-04-03 |
Family
ID=61751972
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610852693.6A Pending CN107865277A (en) | 2016-09-27 | 2016-09-27 | Mulberry enzyme beverage and its preparation technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107865277A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835624A (en) * | 2018-07-20 | 2018-11-20 | 扬生（南召）生物科技有限公司 | A kind of blueberry probiotics ferment and preparation method thereof |
| CN108835625A (en) * | 2018-07-20 | 2018-11-20 | 扬生（南召）生物科技有限公司 | A kind of balsam pear probiotics ferment and preparation method thereof |
| CN108835626A (en) * | 2018-07-20 | 2018-11-20 | 扬生（南召）生物科技有限公司 | A kind of mulberries probiotics ferment and preparation method thereof |
| CN109303219A (en) * | 2018-09-17 | 2019-02-05 | 揭西天福堂生物科技有限公司 | A kind of production method of fermented olive juice beverage |
| CN109430456A (en) * | 2018-11-05 | 2019-03-08 | 齐鲁工业大学 | One grows tea ferment and preparation method thereof |
| CN109673898A (en) * | 2019-01-31 | 2019-04-26 | 雍紫涵 | A kind of mulberries fermented health-care drink and preparation method thereof |
| CN110663940A (en) * | 2019-10-21 | 2020-01-10 | 上海共得健康科技集团有限公司 | Mulberry and wolfberry enzyme and preparation method thereof |
| CN114982888A (en) * | 2022-06-08 | 2022-09-02 | 山东醐醍食品科技有限公司 | Fermented plant beverage for relieving cold symptoms |
-
2016
- 2016-09-27 CN CN201610852693.6A patent/CN107865277A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835624A (en) * | 2018-07-20 | 2018-11-20 | 扬生（南召）生物科技有限公司 | A kind of blueberry probiotics ferment and preparation method thereof |
| CN108835625A (en) * | 2018-07-20 | 2018-11-20 | 扬生（南召）生物科技有限公司 | A kind of balsam pear probiotics ferment and preparation method thereof |
| CN108835626A (en) * | 2018-07-20 | 2018-11-20 | 扬生（南召）生物科技有限公司 | A kind of mulberries probiotics ferment and preparation method thereof |
| CN109303219A (en) * | 2018-09-17 | 2019-02-05 | 揭西天福堂生物科技有限公司 | A kind of production method of fermented olive juice beverage |
| CN109430456A (en) * | 2018-11-05 | 2019-03-08 | 齐鲁工业大学 | One grows tea ferment and preparation method thereof |
| CN109673898A (en) * | 2019-01-31 | 2019-04-26 | 雍紫涵 | A kind of mulberries fermented health-care drink and preparation method thereof |
| CN110663940A (en) * | 2019-10-21 | 2020-01-10 | 上海共得健康科技集团有限公司 | Mulberry and wolfberry enzyme and preparation method thereof |
| CN114982888A (en) * | 2022-06-08 | 2022-09-02 | 山东醐醍食品科技有限公司 | Fermented plant beverage for relieving cold symptoms |
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