CN107927164A - A kind of pericarp ferment breast drink and preparation method thereof - Google Patents
A kind of pericarp ferment breast drink and preparation method thereof Download PDFInfo
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- CN107927164A CN107927164A CN201711130628.3A CN201711130628A CN107927164A CN 107927164 A CN107927164 A CN 107927164A CN 201711130628 A CN201711130628 A CN 201711130628A CN 107927164 A CN107927164 A CN 107927164A
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- pericarp
- peel
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- drink
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/137—Thickening substances
Abstract
The invention discloses a kind of preparation method of the preparation of pericarp ferment breast drink.The specific preparation process of this product is as follows：(1) using fresh cow milk as raw material, watermelon peel and orange peel are added；(2) by filtering, homogeneous, sterilization and cooling after adding；(3) appropriate lactic acid bacteria is accessed after cooling down again and carries out lactic fermentation；(4) refrigeration after-ripening, allotment, thickening, homogeneous, sterilization, cooling, filling and packaging are carried out after lactic fermentation.Wherein primary raw material is by weight percentage：Fresh cow milk 40~50%, watermelon peel 10~15%, orange peel 10~15%, citric acid 1~2%, white granulated sugar 10~15%, complex thickener 0.1~0.5%, surplus are that the sum of pure water, each component percentage is 100%.This product makes fresh cow milk, watermelon peel and orange peel produce the new material and over one hundred kind of new biology enzyme with physiological activity by microbial fermentation.Meanwhile on the basis of rationally resource is utilized, improve economic benefit.
Description
Technical field
The present invention relates to breast to drink technical field, more particularly to a kind of pericarp ferment breast drink and preparation method thereof.
Background technology
China is the watermelon place of production maximum in the world, is in full summer the good fruit of clearing away summerheat, and has good diuresis,
Liked by broad masses.But the processing of watermelon peel it is very coarse such as simple brewed or in industry processes directly
It is low as discarded object, utilization rate.Watermelon peel is referred to as " EXOCARPIUM CITRULLI " in the traditional Chinese medical science in fact, and contained citrulling can be promoted in watermelon peel
Urea formed so that have effects that diuresis and promote human metabolism.Orange peel has eliminating the phlegm, blood pressure lowering, resists
Bacterium, the scorching pharmacological action such as anti-oxidant.It is its hair also containing substantial amounts of flavone compound in orange peel in addition to containing essential oil
Wave the main associated factors of the pharmacological activity such as anti-inflammatory, anti-oxidant.The industrial waste of orange peel is equally very much, and source is easy to get, but equally
It is how a small amount of as making dry powder, orange peel sugar or being added in honey, jam there is also the low situation of utilization ratio, but product
Have an economic benefit low, thick the problems such as being not easy to transport, efficient utilize to orange peel brings inconvenience more.Therefore, having very much must
Deep processing is carried out to watermelon peel, orange peel, to put forward the application value of watermelon peel, orange peel.Fresh cow milk, watermelon peel and orange peel are carried out
Lactic fermentation, microorganism make fermentation raw material produce many complicated intermediate supersessions or intersect generation by the metabolism of its own
Thank, produce the new material and over one hundred kind of new biology enzyme with physiological activity.Enzyme microb not only saves fermentation raw material
In original nutriment, and some new bioactive ingredients are generated by fermentating metabolism, have product clear well
The effect of thermal detoxification, prophylactic treatment flu, raising immunity.Meanwhile on the basis of deep processing is done well, rationally utilize resource,
Waste and environmental pollution are reduced, increases economic efficiency, meets the new demand in market.
The content of the invention
It is an object of the invention to：A kind of the problem of being discarded for current China's fruit enterprise pericarp, there is provided pericarp ferment
The preparation method of breast drink, not only can rationally utilize resource, but also on the basis of deep processing is done well, rationally utilize resource, subtract
Little waste and environmental pollution, increase economic efficiency, and meet the new demand in market, and its is full of nutrition, flavor is all good, also has
Stomach strengthening and digestion promoting, clearing heat and detoxicating, strengthen immunity health-care efficacy.
To achieve these goals, the technical solution adopted in the present invention is：A kind of pericarp ferment breast drink, wherein main former
Material is by weight percentage：Fresh cow milk 40~50%, watermelon peel 10~15%, orange peel 10~15%, citric acid 1~2%, white sand
Sugar 10~15%, complex thickener 0.1~0.5%, surplus are that the sum of pure water, each component percentage is 100%.
Specifically include following steps：
(1) prepared by raw material：It is preferred that watermelon peel and orange peel, stripping and slicing, crushing, watermelon peel and orange are respectively prepared by it with beater
It is spare after skin inspissated juice；
(2) match：Take watermelon peel and orange peel inspissated juice made of step (1), add filtering after fresh cow milk, homogeneous, sterilization,
Cooling；
(3) it is inoculated with：Step (2) liquid after cooling is taken to add the lactic acid bacteria of fermentation substrate volume 6~8%；
(4) lactobacillus-fermented：The fermentation substrate that finishes of step (3) inoculation is taken, is fermented under anaerobic at 35~40 DEG C
36~42h,；
(5) after-ripening：The fermentation substrate for taking step (4) fermentation to finish, 12~24h of after-ripening, obtains zymotic fluid at 1~4 DEG C；
(6) filter：The filtering fermentation liquor that step (5) after-ripening finishes is taken to obtain filtrate；Filtrate is by allocating, thickening, homogeneous,
Sterilization, cooling, filling, packaging, obtain finished product.
In step (2), manufactured watermelon peel and orange peel inspissated juice are taken, fresh cow milk is added, obtains mixed liquor；
Filter for the first time：Filter-cloth filtering by mixed liquor by 100~300 mesh, obtains filtrate；
First time homogeneous：Filtrate is taken, is 40~45MPa in homogenization pressure, homogeneous at 65~75 DEG C of homogenizing temperature；
Sterilize for the first time：The mixed liquor that homogeneous terminates is taken, 75~85 DEG C sterilize 30~40 minutes；
Step (6) includes,
Second of filtering：The zymotic fluid that after-ripening finishes is taken, by the filter-cloth filtering of 100~300 mesh, obtains filtrate；Pass through
Allotment, thickening, homogeneous, sterilization, cooling, filling, packaging, obtain finished product.Complex thickener used in thickening is fine for carboxymethyl
One or more in the plain sodium of dimension, sodium alginate and xanthans.
Allotment：Pericarp ferment breast filtrate is taken to add citric acid 1%~2%, white granulated sugar (xylitol) 5%~15%, prepares
Obtain the different ferment breast stoste of mouthfeel；
Thickening：According to the situation of ferment breast stoste after allotment, the complex thickener of addition 0.1~0.5%；
Second of homogeneous：The ferment breast stoste after allotment thickening is taken, at 15~20MPa of pressure, 65~75 DEG C of temperature
Matter；
Second of sterilization：75~85 DEG C of the stoste after homogeneous is taken to sterilize 30~40 minutes；
It is filling：Ferment breast stoste after sterilization carries out sterile filling respectively, finally obtains the pericarp ferment breast of excellent taste
Drink.
In the pericarp ferment breast stoste, what watermelon peel was selected is Yangzhou variety of watermelon 8424, and orange peel is south jiangxi Peel of Navel Orange.
The lactic acid bacteria in Bifidobacterium, lactobacillus acidophilus, streptococcus thermophilus and lactobacillus bulgaricus one
Kind is a variety of.
Pericarp ferment breast kitchenware of the present invention has the advantage that：
1. the problem of for watermelon peel, the orange peel wasting of resources, is rationally raw material using it, asking for the wasting of resources is not only solved
Topic, and play effective leading action in terms of the recycling and deep processing to Fruit Peel.
2. the urea that contained citrulling can be promoted in watermelon peel is formed, so as to diuresis and promote human body new
The effect of old metabolism.Orange peel has eliminating the phlegm, blood pressure lowering, antibacterial, the scorching pharmacological action such as anti-oxidant.
3. it is its performance anti-inflammatory, anti-oxidant also containing substantial amounts of flavone compound in orange peel in addition to containing essential oil
Deng the main associated factors of pharmacological activity.
4. the present invention makes full use of resource, the health value of breast drink is not only increased, and is this high-quality resource of pericarp
Surcharge, there is provided new outlet.
Embodiment
The present invention is further illustrated by the following examples.It should be understood that these embodiments be the present invention explaination and
Citing, does not limit the scope of the invention in any form.
Embodiment 1
A kind of pericarp ferment breast drink, is formulated by following raw material：Fresh cow milk 40%, watermelon peel 10%, orange peel 10%, lemon
Lemon acid 1%, white granulated sugar 10%, surplus are that the sum of pure water, each component percentage is 100%.
Wherein, a kind of preparation method of pericarp ferment breast drink, specifically includes following steps：
1. prepared by raw material：It is preferred that watermelon peel and orange peel, stripping and slicing, crushing, watermelon peel and orange are respectively prepared by it with beater
It is spare after skin inspissated juice；
2. proportioning：Watermelon peel and orange peel inspissated juice made of taking, add fresh cow milk, obtain mixed liquor；
3. filter for the first time：Filter-cloth filtering by mixed liquor by 100~300 mesh, obtains filtrate；
4. first time homogeneous：Filtrate is taken, is 45MPa in homogenization pressure, homogeneous at 75 DEG C of homogenizing temperature；
5. sterilize for the first time：The mixed liquor that homogeneous terminates is taken, 85 DEG C sterilize 30 minutes；
6. inoculation：Liquid after cooling is taken to add the lactic acid bacteria of fermentation substrate volume 6%；
7. lactobacillus-fermented：The fermentation substrate that inoculation finishes is taken, ferment at 37 DEG C 36~42h under anaerobic；
8. after-ripening：The fermentation substrate that fermentation finishes is taken, 12~24h of after-ripening, obtains zymotic fluid at 2 DEG C；
9. second of filtering：The zymotic fluid that after-ripening finishes is taken, by the filter-cloth filtering of 100~300 mesh, obtains filtrate；
10. allotment：Pericarp ferment breast filtrate is taken to add citric acid 1%~2%, white granulated sugar (xylitol) 5%~15%, system
It is standby to obtain the different ferment breast stoste of mouthfeel；
11. thickening：According to the situation of ferment breast stoste after allotment, the complex thickener of addition 0.1~0.5%；
12. second of homogeneous：Take the ferment breast stoste after allotment, the homogeneous at pressure 20MPa, 75 DEG C of temperature；
13. second of sterilization：85 DEG C of the stoste after homogeneous is taken to sterilize 30 minutes；
It is 14. filling：Ferment breast stoste after sterilization carries out sterile filling respectively, finally obtains the pericarp ferment of excellent taste
Breast drink.
Embodiment 2
A kind of pericarp ferment breast drink, is formulated by following raw material：Fresh cow milk 50%, watermelon peel 10%, orange peel 10%, lemon
Lemon acid 2%, white granulated sugar 10%, surplus are that the sum of pure water, each component percentage is 100%.
Wherein, a kind of preparation method of pericarp ferment breast drink, specifically includes following steps：
1. prepared by raw material：It is preferred that watermelon peel and orange peel, stripping and slicing, crushing, watermelon peel and orange are respectively prepared by it with beater
It is spare after skin inspissated juice；
2. proportioning：Watermelon peel and orange peel inspissated juice made of taking, add fresh cow milk, obtain mixed liquor；
3. filter for the first time：Filter-cloth filtering by mixed liquor by 100~300 mesh, obtains filtrate；
4. first time homogeneous：Filtrate is taken, is 45MPa in homogenization pressure, homogeneous at 75 DEG C of homogenizing temperature；
5. sterilize for the first time：The mixed liquor that homogeneous terminates is taken, 85 DEG C sterilize 30 minutes；
6. inoculation：Liquid after cooling is taken to add the lactic acid bacteria of fermentation substrate volume 6%；
7. lactobacillus-fermented：The fermentation substrate that inoculation finishes is taken, ferment at 37 DEG C 36~42h under anaerobic.
8. after-ripening：The fermentation substrate that fermentation finishes is taken, 12~24h of after-ripening, obtains zymotic fluid at 2 DEG C；
9. second of filtering：The zymotic fluid that after-ripening finishes is taken, by the filter-cloth filtering of 100~300 mesh, obtains filtrate；It is logical
Allotment, homogeneous, sterilization, cooling, filling, packaging are crossed, obtains finished product；
10. allotment：Pericarp ferment breast filtrate is taken to add citric acid 1%~2%, white granulated sugar (xylitol) 5%~15%, system
It is standby to obtain the different ferment breast stoste of mouthfeel；
11. thickening：According to the situation of ferment breast stoste after allotment, the complex thickener of addition 0.1~0.5%；
12. second of homogeneous：Take the ferment breast stoste after allotment, the homogeneous at pressure 20MPa, 75 DEG C of temperature；
13. second of sterilization：85 DEG C of the stoste after homogeneous is taken to sterilize 30 minutes；
It is 14. filling：Ferment breast stoste after sterilization carries out sterile filling respectively, finally obtains the pericarp ferment of excellent taste
Breast drink.
Embodiment 3
A kind of pericarp ferment breast drink, is formulated by following raw material：Fresh cow milk 40%, watermelon peel 20%, orange peel 10%, lemon
Lemon acid 2%, white granulated sugar 15%, surplus are that the sum of pure water, each component percentage is 100%.
Wherein, a kind of preparation method of pericarp ferment breast drink, specifically includes following steps：
1. prepared by raw material：It is preferred that watermelon peel and orange peel, stripping and slicing, crushing, watermelon peel and orange are respectively prepared by it with beater
It is spare after skin inspissated juice；
2. proportioning：Watermelon peel and orange peel inspissated juice made of taking, add fresh cow milk, obtain mixed liquor；
3. filter for the first time：Filter-cloth filtering by mixed liquor by 100~300 mesh, obtains filtrate；
4. first time homogeneous：Filtrate is taken, is 45MPa in homogenization pressure, homogeneous at 75 DEG C of homogenizing temperature；
5. sterilize for the first time：The mixed liquor that homogeneous terminates is taken, 85 DEG C sterilize 30 minutes；
6. inoculation：Liquid after cooling is taken to add the lactic acid bacteria of fermentation substrate volume 6%；
7. lactobacillus-fermented：The fermentation substrate that inoculation finishes is taken, ferment at 37 DEG C 36~42h under anaerobic.
8. after-ripening：The fermentation substrate that fermentation finishes is taken, 12~24h of after-ripening, obtains zymotic fluid at 2 DEG C；
9. second of filtering：The zymotic fluid that after-ripening finishes is taken, by the filter-cloth filtering of 100~300 mesh, obtains filtrate；It is logical
Allotment, homogeneous, sterilization, cooling, filling, packaging are crossed, obtains finished product；
10. allotment：Pericarp ferment breast filtrate is taken to add citric acid 1%~2%, white granulated sugar (xylitol) 5%~15%, system
It is standby to obtain the different ferment breast stoste of mouthfeel；
11. thickening：According to the situation of ferment breast stoste after allotment, the complex thickener of addition 0.1~0.5%；
12. second of homogeneous：Take the ferment breast stoste after allotment, the homogeneous at pressure 20MPa, 75 DEG C of temperature；
13. second of sterilization：85 DEG C of the stoste after homogeneous is taken to sterilize 30 minutes；
It is 14. filling：Ferment breast stoste after sterilization carries out sterile filling respectively, finally obtains the pericarp ferment of excellent taste
Breast drink.
Embodiment 4
A kind of pericarp ferment breast drink, is formulated by following raw material：Fresh cow milk 40%, watermelon peel 10%, orange peel 20%, lemon
Lemon acid 2%, white granulated sugar 15%, surplus are that the sum of pure water, each component percentage is 100%.
Wherein, a kind of preparation method of pericarp ferment breast drink, specifically includes following steps：
1. prepared by raw material：It is preferred that watermelon peel and orange peel, stripping and slicing, crushing, watermelon peel and orange are respectively prepared by it with beater
It is spare after skin inspissated juice；
2. proportioning：Watermelon peel and orange peel inspissated juice made of taking, add fresh cow milk, obtain mixed liquor；
3. filter for the first time：Filter-cloth filtering by mixed liquor by 100~300 mesh, obtains filtrate；
4. first time homogeneous：Filtrate is taken, is 45MPa in homogenization pressure, homogeneous at 75 DEG C of homogenizing temperature；
5. sterilize for the first time：The mixed liquor that homogeneous terminates is taken, 85 DEG C sterilize 30 minutes；
6. inoculation：Liquid after cooling is taken to add the lactic acid bacteria of fermentation substrate volume 6%；
7. lactobacillus-fermented：The fermentation substrate that inoculation finishes is taken, ferment at 37 DEG C 36~42h under anaerobic.
8. after-ripening：The fermentation substrate that fermentation finishes is taken, 12~24h of after-ripening, obtains zymotic fluid at 2 DEG C；
9. second of filtering：The zymotic fluid that after-ripening finishes is taken, by the filter-cloth filtering of 100~300 mesh, obtains filtrate；It is logical
Allotment, homogeneous, sterilization, cooling, filling, packaging are crossed, obtains finished product；
10. allotment：Pericarp ferment breast filtrate is taken to add citric acid 1%~2%, white granulated sugar (xylitol) 5%~15%, system
It is standby to obtain the different ferment breast stoste of mouthfeel；
11. thickening：According to the situation of ferment breast stoste after allotment, the complex thickener of addition 0.1~0.5%；
12. second of homogeneous：Take the ferment breast stoste after allotment, the homogeneous at pressure 20MPa, 75 DEG C of temperature；
13. second of sterilization：85 DEG C of the stoste after homogeneous is taken to sterilize 30 minutes；
It is 14. filling：Ferment breast stoste after sterilization carries out sterile filling respectively, finally obtains the pericarp ferment of excellent taste
Breast drink.
Specific implementation described herein is only to spirit explanation for example of the invention.The technical field of the invention
Technical staff can technique according to the invention scheme and its preferred embodiment description, make it is various it is possible it is equivalent change or
Replace, but not deviate the spirit or beyond the scope of the appended claims of the present invention.
It is detected for the indices of pericarp ferment breast drink made from above-described embodiment 1 to embodiment 4, what is measured is each
Item technical indicator is as shown in the table：
Claims (7)
1. a kind of pericarp ferment breast drink, it is characterised in that formed by the fermented allotment of the raw material of following weight percentage：Fresh cow milk
40~50%, watermelon peel 10~15%, orange peel 10~15%, citric acid 1~2%, white granulated sugar 10~15%, complex thickener
0.1~0.5%, surplus is that the sum of pure water, each component percentage is 100%；Specific production method is as follows：
(1) prepared by raw material：It is preferred that watermelon peel and orange peel, stripping and slicing, crushing, are respectively prepared watermelon peel with beater by it and orange peel are dense
It is spare after contracting juice；
(2) match：Take watermelon peel and orange peel inspissated juice made of step (1), add filtering after fresh cow milk, homogeneous, sterilization, cold
But；
(3) it is inoculated with：Step (2) liquid after cooling is taken to add the lactic acid bacteria of fermentation substrate volume 6~8%；
(4) lactobacillus-fermented：Take the fermentation substrate that finishes of step (3) inoculation, under anaerobic fermentation 36 at 35~40 DEG C~
42h,；
(5) after-ripening：The fermentation substrate for taking step (4) fermentation to finish, 12~24h of after-ripening, obtains zymotic fluid at 1~4 DEG C；
(6) filtering fermentation liquor that step (5) after-ripening finishes is taken to obtain filtrate；Filtrate is by allocating, thickening, homogeneous, sterilization, cold
But, filling, packaging, obtains finished product.
2. a kind of pericarp ferment breast drink as claimed in claim 1, it is characterised in that prepare the pericarp enzyme stoste step
(1) in, what watermelon peel was selected is Yangzhou variety of watermelon 8424, and orange peel is south jiangxi Peel of Navel Orange.
3. a kind of pericarp ferment breast drink as claimed in claim 1, it is characterised in that prepare the pericarp ferment breast drink step
(2) proportioning stage in, added watermelon peel 10~15%, orange peel 10~15%, fresh cow milk 40~50%.
4. pericarp ferment breast drink as claimed in claim 1, it is characterised in that prepare in the pericarp ferment breast drink step (2)：
The filtering is to use 100~300 mesh filter-cloth filterings.
5. pericarp ferment breast drink as claimed in claim 1, it is characterised in that prepare in the pericarp ferment breast drink step (3)
One or more of the added lactic acid bacteria in Bifidobacterium, lactobacillus acidophilus, streptococcus thermophilus and lactobacillus bulgaricus.
6. a kind of pericarp ferment breast drink as claimed in claim 1, it is characterised in that complex thickener used in thickening is carboxylic
One or more in sodium carboxymethylcellulose pyce, sodium alginate and xanthans.
7. the preparation method of a kind of pericarp vinegar beverage as described in one of Claims 1 to 5, it is characterised in that step (6) includes
Following operating procedure：
Allotment：Take pericarp ferment breast stoste to add citric acid 1%~2%, white granulated sugar or xylitol 5%~15%, be prepared
The different ferment breast stoste of mouthfeel；
Thickening：According to the situation of ferment breast stoste after allotment, the complex thickener of addition 0.1~0.5%；
Homogeneous：First time homogenization pressure is 40~45MPa, and second of homogenization pressure is 15~20MPa, homogenizing temperature 65~75
℃；
Sterilization：75~85 DEG C of the zymotic fluid finished is allocated to sterilize 30~40 minutes；
It is filling：Ferment lotion after sterilization carries out sterile filling respectively, finally obtains the pericarp ferment breast drink of excellent taste.
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|---|---|---|---|
| CN201711130628.3A CN107927164A (en) | 2017-11-15 | 2017-11-15 | A kind of pericarp ferment breast drink and preparation method thereof |
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ID=61931256
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766484A (en) * | 2012-10-23 | 2014-05-07 | 胡楚阳 | Watermelon peel lactic acid beverage and preparation method thereof |
| CN104430859A (en) * | 2014-10-23 | 2015-03-25 | 繁昌县倍思创业服务有限公司 | Liver-tonifying and spleen-tonifying yoghourt for promoting cell regeneration and preparation method of liver-benefiting and spleen-tonifying yoghourt for promoting cell regeneration |
| CN104996569A (en) * | 2015-08-07 | 2015-10-28 | 河南行知专利服务有限公司 | Flavor yogurt containing orange peels and orange peel extract and preparation method thereof |
| CN105053203A (en) * | 2015-08-07 | 2015-11-18 | 河南行知专利服务有限公司 | Fruity yogurt with diversified nutrition and preparation method thereof |
| CN105167095A (en) * | 2015-10-19 | 2015-12-23 | 广西壮族自治区农业科学院农产品加工研究所 | Pitaya peel lactic acid fermented beverage and preparation method thereof |
-
2017
- 2017-11-15 CN CN201711130628.3A patent/CN107927164A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766484A (en) * | 2012-10-23 | 2014-05-07 | 胡楚阳 | Watermelon peel lactic acid beverage and preparation method thereof |
| CN104430859A (en) * | 2014-10-23 | 2015-03-25 | 繁昌县倍思创业服务有限公司 | Liver-tonifying and spleen-tonifying yoghourt for promoting cell regeneration and preparation method of liver-benefiting and spleen-tonifying yoghourt for promoting cell regeneration |
| CN104996569A (en) * | 2015-08-07 | 2015-10-28 | 河南行知专利服务有限公司 | Flavor yogurt containing orange peels and orange peel extract and preparation method thereof |
| CN105053203A (en) * | 2015-08-07 | 2015-11-18 | 河南行知专利服务有限公司 | Fruity yogurt with diversified nutrition and preparation method thereof |
| CN105167095A (en) * | 2015-10-19 | 2015-12-23 | 广西壮族自治区农业科学院农产品加工研究所 | Pitaya peel lactic acid fermented beverage and preparation method thereof |
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Application publication date: 20180420 |