CN108552361A - A kind of plant beverage with compound functions and preparation method thereof - Google Patents

A kind of plant beverage with compound functions and preparation method thereof Download PDF

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Publication number
CN108552361A
CN108552361A CN201810429796.0A CN201810429796A CN108552361A CN 108552361 A CN108552361 A CN 108552361A CN 201810429796 A CN201810429796 A CN 201810429796A CN 108552361 A CN108552361 A CN 108552361A
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China
Prior art keywords
added
mixed
cortex eucommiae
tea
vinegar
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CN201810429796.0A
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Chinese (zh)
Inventor
魏来
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Changde Vocational Technical College
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Changde Vocational Technical College
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Priority to CN201810429796.0A priority Critical patent/CN108552361A/en
Publication of CN108552361A publication Critical patent/CN108552361A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/06Treating tea before extraction; Preparations produced thereby
    • A23F3/14Tea preparations, e.g. using additives

Abstract

The invention discloses a kind of plant beverage with compound functions and preparation method thereof, including(1)Appropriate Cortex Eucommiae black tea is taken, adds water heating that millet paste is made;(2)In millet paste be added rice vinegar, mixed bacteria is liquid-tight close culture, filtering after add 2 methyl propanediols, be uniformly mixed, obtain tea vinegar mixed liquor;(3)Suitable jujube juice is added and honey seasons to obtain the final product.The present invention is by way of microbial fermentation, Cortex Eucommiae black tea is set organically to be combined with rice vinegar, by the classification and ratio that control microorganism, selected saccharomycete and lactic acid bacteria, by the stimulation of 2 methyl propanediols, optimize microbiologic properties under certain proportion, the gutta-percha ingredient in Eucommia Tea can be refined, improve its taste, increase the souring ability of lactic acid bacteria, the composition in Cortex Eucommiae tealeaves is made to can be good at combining with rice vinegar;The pharmacological component for not destroying Cortex Eucommiae and rice vinegar simultaneously obtains beverage that is a kind of in good taste and having very high health-care function.

Description

A kind of plant beverage with compound functions and preparation method thereof
Technical field
The present invention relates to a kind of preparation method of beverage more particularly to a kind of preparation methods of plant beverage with compound functions.
Background technology
Cortex Eucommiae (Eucommiaulmoides Oliver.) is the distinctive rare medicinal herbs in China,《Sheng Nong's herbal classic》It is classified as Product call it and " cure mainly waist and knee, bowl spares, strengthening the essence gas, hard muscles and bones, except wet, dribbling urination of itching under the moon.Long term usage is made light of one's life by commiting suicide resistance to Always ".Cortex Eucommiae is mainly used as medicine with skin for a long time, but modern study proves that, folium cortex eucommiae(Eucommiae Folium)Medicinal have Imitate ingredient and Bark of Eucommia Ulmoides it is essentially identical, active constituent except vitamin content substantially quite in addition to, the content of remaining ingredient is More than the several times of skin and medicinal function is almost the same, therefore folium cortex eucommiae can do medicine and various health products for skin, including with Cortex Eucommiae Leaf is raw material, manufactures Cortex Eucommiae tea-drinking product etc..Although there is Eucommia Tea blood pressure lowering, weight-reducing, anti-aging, prevention sclerotin to dredge Pine prevents the effects that senile dementia, strengthen immunity, cancer-resisting.But since Eucommia Tea color ink, fragrance are insufficient, taste is not good enough, With arduous taste on flavour, the flavour of a drug of Cortex Eucommiae are still remained, therefore be difficult to public receiving, to make the market of the product face Very big problem.To reverse this situation, improve the taste of Eucommia Tea, it is the major issue for needing to solve to keep its substantive characteristics.
Vinegar is the traditional acidic flavored material in China, makes vinegar since the Zhou Dynasty, has history in 2500 in China. Since there is vinegar aid digestion, anti-aging and moistening skin beautifying effect, the incidence for reducing calculus, inhibition blood glucose rise, anticancer to make With etc., simultaneously because the product is liked by people very much for a long time for sutable for men, women, and children.In recent years, China's vinegar is per capita Annual consumption is increasing year by year, and the 0.7kg from 1980 rises to 2.3 kg in 2010, vinegar manufacturing enterprise up to 5000 Family, wherein medium-sized and small enterprises account for 70% or so, and brand enterprise yield accounts for about 30%.Most in recent years, carrying with people's level of consumption The high and attention to health care, vinegar industry are just expanded towards with the field of other fruit complex bacteria tearen fruit vinegars, are occurred The novel vinegar beverage product such as apple vinegar, Ponkan vinegar, it is very popular with consumers.
Invention content
In order to overcome the deficiencies of the prior art, the present invention provides a kind of plant beverage with compound functions and preparation method thereof, originally The effect of inventing gained plant beverage with compound functions pleasant aroma, taste Jiamei, while also retaining Cortex Eucommiae and vinegar.
In order to realize that foregoing invention, the present invention include the following steps:
(One)It takes appropriate Cortex Eucommiae black tea, addition to be equivalent to 18-52 times of Cortex Eucommiae black tea and measure water, 80-100 is heated under ultrasonic vibration DEG C, 1.8-4.2 hours are kept the temperature, is cooled to room temperature, filters, obtains millet paste.
Preferably, the Cortex Eucommiae black tea selects wild gutta-percha tree tender leaf, through withering, finish, rub, bake dry, Screening technology is processed into Green Eucommia Tea, and is obtained by fermentation or naturally ageing using it as raw material.
(Two)In millet paste be added be equivalent to millet paste gross mass 0.9%-5.1% rice vinegar, be added mixed bacteria liquid, 9-21 DEG C Under the conditions of closed culture 28-62 days, filtering is added the 2- methyl propanediols for the 0.1-0.5% for being equivalent to whole system quality, mixes It closes uniformly, obtains tea vinegar mixed liquor.
Preferably, the mixed bacteria liquid addition is the 0.1%-0.5% of millet paste gross mass.
Preferably, the mixed bacteria liquid is made of yeast liquid and lactobacillus suspension;Yeast liquid and lactobacillus suspension Mass ratio is 1:1-3.
Further, the mixed bacteria liquid and preparation method thereof is as follows:
1. taking appropriate barms, cultivated in common culture medium, is expanded by three-level and cultivated, obtain yeast liquid;
2. taking appropriate lactobacillus inoculation, cultivated in common culture medium, is expanded by three-level and cultivated.Obtain lactobacillus suspension;
3. after yeast liquid is proportionally mixed with lactobacillus suspension, be equivalent to saccharomycete and lactic acid bacteria gross mass 2-4 times is added The water of amount after being stirred, is added appropriate 2- methyl propanediols, the mass ratio of 2- methyl-iso-propanols in whole system is made to exist 0.1%-0.5%;
4. closed mixing is placed 10-20 days at 10-20 DEG C, you can.
(Three)Suitable jujube juice and honey is added, is uniformly mixed to get plant beverage with compound functions(Eucommia Tea vinegar mixes Beverage).
Preferably, the jujube juice addition is the 5%-15% of tea vinegar mixed liquor.
Preferably, the honey addition is the 5%-15% of tea vinegar mixed liquor.
The method have the characteristics that:
The present invention makes Cortex Eucommiae black tea organically be combined with rice vinegar by way of microbial fermentation, by the class for controlling microorganism Not and ratio, selected saccharomycete and lactic acid bacteria pass through the stimulation of 2- methyl propanediols under certain proportion, and optimization microorganism is special Property, the gutta-percha ingredient in Eucommia Tea can be refined, improve its taste, increase the souring ability of lactic acid bacteria, make Eucommia Tea Composition in leaf can be good at combining with rice vinegar;The present invention is all made of simple traditional preparation methods simultaneously, does not destroy Cortex Eucommiae With the pharmacological component of rice vinegar, therefore it is multiple to obtain plant a kind of in good taste and with very high health-care function through the invention Close drinks(Eucommia Tea vinegar).
1. by using the mode of microbial fermentation, Cortex Eucommiae black tea and rice vinegar are organically combined, using the breast of special ratios After sour bacterium and saccharomycete mixing, 2- methyl propanediols are added stimulates the production alcohol energy of saccharomycete since it contains two molecule alcohol radicals Power;Saccharomycete is set to refine the substance containing hydroxyl in millet paste, the especially colloidal substance containing hydroxyl is converted to alcohols object Matter;
It is connected to methyl on the internal carbon atoms of 2.2- methyl propanediols, entire molecule charge is made to be evenly distributed, hydroxyl is difficult to be acidified, Therefore the activity of lactic acid bacteria will not be affected by it, the alcohols material that can be fully acidified in millet paste;
3.2- methyl propanediols can also in millet paste unsaturated acids and rice vinegar combined, change its acid astringent taste, improve tea Soup mouthfeel.
The beneficial effects of the invention are as follows:
1. the present invention is organically combined Cortex Eucommiae black tea and rice vinegar by way of fermentation, the bad smell of Cortex Eucommiae black tea is made to be shown Writing improves, and increases mouthfeel.
2. preparation method of the present invention is simply controllable, it is suitable for industrialization and large-scale production.
Preparation method of the present invention is all made of traditional simple means, does not have to any destruction Cortex Eucommiae and the technique step of rice vinegar ingredient Suddenly, it is not added with toxicant, obtains a kind of compound vinegar beverage of the functionality with Cortex Eucommiae curative effect and rice vinegar curative effect.
Specific implementation mode
In order to be further understood that the above invention, foregoing invention is further explained in detail by following embodiment, but It not is to limit the scope of the present invention to be, any by changing invention parameter or not having the step of essential change, Within the scope of the invention.
Embodiment 1
A kind of preparation method of plant beverage with compound functions, preparation process are as follows:
1, appropriate Cortex Eucommiae black tea, addition is taken to be equivalent to 35 times of amount water of Cortex Eucommiae black tea, be heated to 90 DEG C under ultrasonic vibration, heat preservation 3 is small When, it is cooled to room temperature, filters, obtain millet paste.
2,3% rice vinegar for being equivalent to millet paste gross mass is added in millet paste, addition is equivalent to the mixed of the 0.3% of millet paste gross mass Strain liquid is closed, mixed bacteria liquid is made of yeast liquid and lactobacillus suspension;The mass ratio of yeast liquid and lactobacillus suspension is 1: 2;Closed culture 45 days, filtering under the conditions of 15 DEG C, are added the 0.3% 2- methyl propanediols for being equivalent to whole system quality, mixing Uniformly, tea vinegar mixed liquor is obtained.
3, suitable jujube juice and honey is added, is uniformly mixed to get plant beverage with compound functions(Eucommia Tea vinegar mixing drink Material).
Above-mentioned mixed bacteria liquid and preparation method thereof is as follows:
(1)Appropriate barms are taken, are cultivated in common culture medium, is expanded by three-level and is cultivated, obtain yeast liquid;
(2)Appropriate lactobacillus inoculation is taken, is cultivated in common culture medium, is expanded by three-level and is cultivated.Obtain lactobacillus suspension;
(3)After yeast liquid is proportionally mixed with lactobacillus suspension, 3 times of amounts for being equivalent to saccharomycete and lactic acid bacteria gross mass are added Water, after being stirred, appropriate 2- methyl propanediols are added, the mass ratio of 2- methyl-iso-propanols in whole system is made to exist 0.3%;
(4)Closed mixing is placed 15 days at 15 DEG C, you can.
Embodiment 2
A kind of preparation method of plant beverage with compound functions, preparation process are as follows:
1, appropriate Cortex Eucommiae black tea, addition is taken to be equivalent to 20 times of amount water of Cortex Eucommiae black tea, be heated to 80 DEG C under ultrasonic vibration, heat preservation 2 is small When, it is cooled to room temperature, filters, obtain millet paste.
2,1% rice vinegar for being equivalent to millet paste gross mass is added in millet paste, addition is equivalent to the mixed of the 0.1% of millet paste gross mass Strain liquid is closed, mixed bacteria liquid is made of yeast liquid and lactobacillus suspension;The mass ratio of yeast liquid and lactobacillus suspension is 1: 1;Closed culture 30 days, filtering under the conditions of 10 DEG C, are added the 0.1% 2- methyl propanediols for being equivalent to whole system quality, mixing Uniformly, tea vinegar mixed liquor is obtained.
3, suitable jujube juice and honey is added, is uniformly mixed to get plant beverage with compound functions(Eucommia Tea vinegar mixing drink Material).
Above-mentioned mixed bacteria liquid and preparation method thereof is as follows:
(1)Appropriate barms are taken, are cultivated in common culture medium, is expanded by three-level and is cultivated, obtain yeast liquid;
(2)Appropriate lactobacillus inoculation is taken, is cultivated in common culture medium, is expanded by three-level and is cultivated.Obtain lactobacillus suspension;
(3)After yeast liquid is proportionally mixed with lactobacillus suspension, 2 times of amounts for being equivalent to saccharomycete and lactic acid bacteria gross mass are added Water, after being stirred, appropriate 2- methyl propanediols are added, the mass ratio of 2- methyl-iso-propanols in whole system is made to exist 0.1%;
(4)Closed mixing is placed 10 days at 10 DEG C, you can.
Embodiment 3
A kind of preparation method of plant beverage with compound functions, preparation process are as follows:
1, appropriate Cortex Eucommiae black tea, addition is taken to be equivalent to 50 times of amount water of Cortex Eucommiae black tea, be heated to 100 DEG C under ultrasonic vibration, heat preservation 4 is small When, it is cooled to room temperature, filters, obtain millet paste.
2,5% rice vinegar for being equivalent to millet paste gross mass is added in millet paste, addition is equivalent to the mixed of the 0.5% of millet paste gross mass Strain liquid is closed, mixed bacteria liquid is made of yeast liquid and lactobacillus suspension;The mass ratio of yeast liquid and lactobacillus suspension is 1: 3;Closed culture 60 days, filtering under the conditions of 20 DEG C, are added the 0.5% 2- methyl propanediols for being equivalent to whole system quality, mixing Uniformly, tea vinegar mixed liquor is obtained.
3, suitable jujube juice and honey is added, is uniformly mixed to get plant beverage with compound functions(Eucommia Tea vinegar mixing drink Material).
Above-mentioned mixed bacteria liquid and preparation method thereof is as follows:
(1)Appropriate barms are taken, are cultivated in common culture medium, is expanded by three-level and is cultivated, obtain yeast liquid;
(2)Appropriate lactobacillus inoculation is taken, is cultivated in common culture medium, is expanded by three-level and is cultivated.Obtain lactobacillus suspension;
(3)After yeast liquid is proportionally mixed with lactobacillus suspension, 4 times of amounts for being equivalent to saccharomycete and lactic acid bacteria gross mass are added Water, after being stirred, appropriate 2- methyl propanediols are added, the mass ratio of 2- methyl-iso-propanols in whole system is made to exist 0.5%;
(4)Closed mixing is placed 20 days at 20 DEG C, you can.
Comparative example 1
A kind of preparation method of plant beverage with compound functions, preparation process are as follows:
1, appropriate Cortex Eucommiae black tea, addition is taken to be equivalent to 35 times of amount water of Cortex Eucommiae black tea, be heated to 90 DEG C under ultrasonic vibration, heat preservation 3 is small When, it is cooled to room temperature, filters, obtain millet paste.
2, be added in millet paste and be equivalent to 3% rice vinegar of millet paste gross mass, under the conditions of 15 DEG C closed culture 45 days, filtering add Enter to be equivalent to the 2- methyl propanediols of the 0.3% of whole system quality, is uniformly mixed, obtains tea vinegar mixed liquor.
3, suitable jujube juice and honey is added, is uniformly mixed to get plant beverage with compound functions(Eucommia Tea vinegar mixing drink Material).
Comparative example 2
A kind of preparation method of plant beverage with compound functions, preparation process are as follows:
1, appropriate Cortex Eucommiae black tea, addition is taken to be equivalent to 35 times of amount water of Cortex Eucommiae black tea, be heated to 90 DEG C under ultrasonic vibration, heat preservation 3 is small When, it is cooled to room temperature, filters, obtain millet paste.
2,3% rice vinegar for being equivalent to millet paste gross mass is added in millet paste, addition is equivalent to the mixed of the 0.3% of millet paste gross mass Strain liquid is closed, mixed bacteria liquid is made of yeast liquid and lactobacillus suspension;The mass ratio of yeast liquid and lactobacillus suspension is 1: 2;Closed culture 45 days, are filtered under the conditions of 15 DEG C, are uniformly mixed, are obtained tea vinegar mixed liquor.
3, suitable jujube juice and honey is added, is uniformly mixed to get plant beverage with compound functions(Eucommia Tea vinegar mixing drink Material).
Above-mentioned mixed bacteria liquid and preparation method thereof is as follows:
(1)Appropriate barms are taken, are cultivated in common culture medium, is expanded by three-level and is cultivated, obtain yeast liquid;
(2)Appropriate lactobacillus inoculation is taken, is cultivated in common culture medium, is expanded by three-level and is cultivated.Obtain lactobacillus suspension;
(3)After yeast liquid is proportionally mixed with lactobacillus suspension, 3 times of amounts for being equivalent to saccharomycete and lactic acid bacteria gross mass are added Water, it is closed after being stirred, at 15 DEG C, place 15 days, you can.
Comparative example 3
A kind of preparation method of plant beverage with compound functions, preparation process are as follows:
1, appropriate Cortex Eucommiae black tea, addition is taken to be equivalent to 35 times of amount water of Cortex Eucommiae black tea, be heated to 90 DEG C under ultrasonic vibration, heat preservation 3 is small When, it is cooled to room temperature, filters, obtain millet paste.
2, it is added in millet paste and is equivalent to 3% rice vinegar of millet paste gross mass, closed culture 45 days, are filtered under the conditions of 15 DEG C, are mixed It closes uniformly, obtains tea vinegar mixed liquor.
3, suitable jujube juice and honey is added, is uniformly mixed to get plant beverage with compound functions(Eucommia Tea vinegar mixing drink Material).
Example composition detects
According to the detection method in GB7101-2015, six compositions of embodiment 1-3 and comparative example 1-3 are detected, as a result It meets the requirements.
Eucommia Tea vinegar taste test is investigated
12 normal adults are selected, men and women is fifty-fifty, the bad habits such as no smoking, excessive drinking, to fragrant, taste by there is stronger resolving power With higher sensitivity, all samples are all made of three digit random codeds, are judged at room temperature, warm water is used before subjective appreciation Gargle to keep oral cavity refreshing, when be in a bad mood influence when without judging, this, which is judged with color and luster, sweet tea acidity, fragrance, mouthfeel, is Judging quota, comprehensive marking, full marks are 10 points.
It allows above-mentioned 12 people to carry out judge marking to six compositions of embodiment 1-3 and comparative example 1-3 successively, calculates 12 The average mark of people, it is as a result as follows:
Embodiment Embodiment 1 Embodiment 2 Embodiment 3 Comparative example 1 Comparative example 2 Comparative example 3
Score 9.55 9.67 9.61 5.61 5.51 4.05
From above-mentioned test result analysis, plant beverage with compound functions of the invention(Eucommia Tea vinegar)Have in terms of mouthfeel and significantly carries It is high.

Claims (6)

1. a kind of preparation method of plant beverage with compound functions, includes the following steps:
(1)It takes appropriate Cortex Eucommiae black tea, addition to be equivalent to 18-52 times of Cortex Eucommiae black tea and measure water, 80-100 DEG C is heated under ultrasonic vibration, Heat preservation 1.8-4.2 hours, is cooled to room temperature, and filters, obtains millet paste;
(2)The rice vinegar for the 0.9%-5.1% for being equivalent to millet paste gross mass is added in millet paste, mixed bacteria liquid, 9-21 DEG C of condition is added Under closed culture 28-62 days, the 2- methyl propanediols for the 0.1-0.5% for being equivalent to whole system quality are added in filtering, and mixing is equal It is even, obtain tea vinegar mixed liquor;
(3)Suitable jujube juice and honey is added, be uniformly mixed to get.
2. the preparation method of plant beverage with compound functions according to claim 1, it is characterised in that:The mixed bacteria liquid adds Enter the 0.1%-0.5% that amount is millet paste gross mass.
3. the preparation method of plant beverage with compound functions according to claim 2, it is characterised in that:The mixed bacteria liquid by The mass ratio of yeast liquid and lactobacillus suspension composition, yeast liquid and lactobacillus suspension is 1:1-3.
4. the preparation method of plant beverage with compound functions according to claim 3, it is characterised in that:The mixed bacteria liquid system Preparation Method is as follows:
(1)Appropriate barms are taken, are cultivated in common culture medium, is expanded by three-level and is cultivated, obtain yeast liquid;
(2)Appropriate lactobacillus inoculation is taken, is cultivated in common culture medium, is expanded by three-level and is cultivated, obtain lactobacillus suspension;
(3)After yeast liquid is proportionally mixed with lactobacillus suspension, be equivalent to saccharomycete and lactic acid bacteria gross mass 2-4 times is added The water of amount after being stirred, is added appropriate 2- methyl propanediols, the mass ratio of 2- methyl-iso-propanols in whole system is made to exist 0.1%-0.5%;
(4)Closed mixing is placed 10-20 days at 10-20 DEG C, you can.
5. the preparation method of plant beverage with compound functions according to claim 1, it is characterised in that:The jujube juice addition For the 5%-15% of tea vinegar mixed liquor.
6. the preparation method of plant beverage with compound functions according to claim 1, it is characterised in that:The honey addition is The 5%-15% of tea vinegar mixed liquor.
CN201810429796.0A 2018-05-08 2018-05-08 A kind of plant beverage with compound functions and preparation method thereof Pending CN108552361A (en)

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CN102860374A (en) * 2012-05-23 2013-01-09 华中农业大学 Tea vinegar beverage and method for preparing same
CN104824189A (en) * 2015-05-01 2015-08-12 侯荣山 Preparation method for tea-lactic acid beverage
CN104921237A (en) * 2015-02-12 2015-09-23 南昌大学 Preparation method for lactobacillus plantarum ATCC 8014 and folium cortex eucommiae fermented beverage
CN106070778A (en) * 2016-06-07 2016-11-09 上海融扬生物技术有限公司 Functional fermented tea beverage and preparation method thereof
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CN104921237A (en) * 2015-02-12 2015-09-23 南昌大学 Preparation method for lactobacillus plantarum ATCC 8014 and folium cortex eucommiae fermented beverage
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CN106070778A (en) * 2016-06-07 2016-11-09 上海融扬生物技术有限公司 Functional fermented tea beverage and preparation method thereof
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CN107549563A (en) * 2017-09-29 2018-01-09 贵州五新农业科技有限责任公司 Bark of eucommia beverage and preparation method thereof

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