CN109077203A - Micro- drinks of a kind of low deuterium-oxide richness and preparation method thereof - Google Patents
Micro- drinks of a kind of low deuterium-oxide richness and preparation method thereof Download PDFInfo
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- CN109077203A CN109077203A CN201810944106.5A CN201810944106A CN109077203A CN 109077203 A CN109077203 A CN 109077203A CN 201810944106 A CN201810944106 A CN 201810944106A CN 109077203 A CN109077203 A CN 109077203A
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- Prior art keywords
- oxide
- low deuterium
- drinks
- juice
- deuterium
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- XLYOFNOQVPJJNP-ZSJDYOACSA-N Heavy water Chemical compound [2H]O[2H] XLYOFNOQVPJJNP-ZSJDYOACSA-N 0.000 title claims abstract description 170
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 239000007788 liquid Substances 0.000 claims abstract description 55
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 51
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 48
- 238000000855 fermentation Methods 0.000 claims abstract description 43
- 230000004151 fermentation Effects 0.000 claims abstract description 43
- 240000004507 Abelmoschus esculentus Species 0.000 claims abstract description 42
- 235000003934 Abelmoschus esculentus Nutrition 0.000 claims abstract description 42
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 37
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 36
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 36
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 36
- 239000011425 bamboo Substances 0.000 claims abstract description 36
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 18
- 229930189775 mogroside Natural products 0.000 claims abstract description 18
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 18
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 18
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 229920001277 pectin Polymers 0.000 claims abstract description 17
- 239000001814 pectin Substances 0.000 claims abstract description 17
- 235000010987 pectin Nutrition 0.000 claims abstract description 17
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract description 9
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 7
- 241001330002 Bambuseae Species 0.000 claims description 36
- 108090000790 Enzymes Proteins 0.000 claims description 21
- 102000004190 Enzymes Human genes 0.000 claims description 21
- 229940088598 enzyme Drugs 0.000 claims description 21
- 108090000526 Papain Proteins 0.000 claims description 18
- 239000004365 Protease Substances 0.000 claims description 17
- 241000235342 Saccharomycetes Species 0.000 claims description 17
- 229940055729 papain Drugs 0.000 claims description 17
- 235000019834 papain Nutrition 0.000 claims description 17
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 239000002054 inoculum Substances 0.000 claims description 10
- 230000000694 effects Effects 0.000 claims description 8
- 230000009849 deactivation Effects 0.000 claims description 5
- 238000000265 homogenisation Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 claims 2
- 239000003292 glue Substances 0.000 claims 2
- 150000001720 carbohydrates Chemical class 0.000 abstract description 6
- 235000014633 carbohydrates Nutrition 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 102000004169 proteins and genes Human genes 0.000 abstract description 6
- 108090000623 proteins and genes Proteins 0.000 abstract description 6
- 241000196324 Embryophyta Species 0.000 abstract description 5
- 230000013872 defecation Effects 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000001093 anti-cancer Effects 0.000 abstract description 4
- 230000002218 hypoglycaemic effect Effects 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 4
- 229920001282 polysaccharide Polymers 0.000 abstract description 4
- 239000005017 polysaccharide Substances 0.000 abstract description 4
- 239000002904 solvent Substances 0.000 abstract description 4
- 102000010637 Aquaporins Human genes 0.000 abstract description 3
- 108010063290 Aquaporins Proteins 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 3
- 210000000170 cell membrane Anatomy 0.000 abstract description 3
- 238000013329 compounding Methods 0.000 abstract description 3
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
- 150000004676 glycans Chemical class 0.000 abstract description 3
- 210000000056 organ Anatomy 0.000 abstract description 3
- 235000019614 sour taste Nutrition 0.000 abstract description 3
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 3
- 239000004480 active ingredient Substances 0.000 abstract description 2
- 239000003963 antioxidant agent Substances 0.000 abstract description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 2
- 235000006708 antioxidants Nutrition 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract description 2
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- YZCKVEUIGOORGS-OUBTZVSYSA-N Deuterium Chemical compound [2H] YZCKVEUIGOORGS-OUBTZVSYSA-N 0.000 description 6
- 229910052805 deuterium Inorganic materials 0.000 description 6
- 108090000765 processed proteins & peptides Proteins 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 4
- 230000029087 digestion Effects 0.000 description 4
- 239000012530 fluid Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- YZCKVEUIGOORGS-IGMARMGPSA-N Protium Chemical compound [1H] YZCKVEUIGOORGS-IGMARMGPSA-N 0.000 description 3
- 241000720974 Protium Species 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 210000002421 cell wall Anatomy 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 239000008239 natural water Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- -1 Polyoxyethylene Lauryl Ether Polymers 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 102000005606 Activins Human genes 0.000 description 1
- 108010059616 Activins Proteins 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- UFHFLCQGNIYNRP-VVKOMZTBSA-N Dideuterium Chemical compound [2H][2H] UFHFLCQGNIYNRP-VVKOMZTBSA-N 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 208000005016 Intestinal Neoplasms Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- YZCKVEUIGOORGS-NJFSPNSNSA-N Tritium Chemical compound [3H] YZCKVEUIGOORGS-NJFSPNSNSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 239000000488 activin Substances 0.000 description 1
- 238000009098 adjuvant therapy Methods 0.000 description 1
- 235000019169 all-trans-retinol Nutrition 0.000 description 1
- 239000011717 all-trans-retinol Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000001906 cholesterol absorption Effects 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 201000002313 intestinal cancer Diseases 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000003050 macronutrient Effects 0.000 description 1
- 235000021073 macronutrients Nutrition 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000004089 microcirculation Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 229920000259 polyoxyethylene lauryl ether Polymers 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 108700012359 toxins Proteins 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 229910052722 tritium Inorganic materials 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- 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
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- 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
- A23L2/68—Acidifying substances
-
- 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
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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 rich micro- drinks of a kind of low deuterium-oxide and preparation method thereof, raw material including following weight percent: mushroom enzymolysis liquid 10~20%, bamboo shoots fermentation liquid 10~20%, gumbo juice 20~40%, mogroside 1~5%, citric acid 1.0~5.0%, pectin 3.0~8.0%, potassium sorbate 0.1~0.3%, surplus are low deuterium-oxide.Compared with prior art, the present invention selected three kinds of low sugar, high microsteping, high protein plant as raw material, the low deuterium-oxide solution of high active ingredient is obtained after enzymatic hydrolysis, fermentation, broken wall respectively, the drinks of unique flavor are obtained after compounding auxiliary material, it is rich in microelement, carbohydrate, micromolecular polysaccharide, dietary fiber, and sweet and sour taste, mouthfeel are aromatic.Its solvent composition is mainly low deuterium-oxide, can pass through cell membrane aquaporin, and nutriment is quickly taken to each organ, has anti-oxidant, raising immunity, anticancer, relax bowel and defecation, hypoglycemic effect.
Description
Technical field
The present invention relates to rich micro- drinks of a kind of low deuterium-oxide and preparation method thereof.
Background technique
Protium can be divided into that hydrogen (protium H is free of neutron), (deuterium D, contains heavy hydrogen because contained neutron population is different so that quality is different
1 neutron) and three kinds of superheavy hydrogen (tritium T contains 2 neutrons).Protium and oxidation symphysis at water be known as light-water (H2O), deuterium is formed
Water is known as heavy water (D2O), tellurian Natural Water is usually the mixture of light-water and heavy water.D/ (D+ in unpolluted river water
It H) is about 1: 6600, i.e., the volume fraction 0.015% (150ppm) of deuterium, water of the deuterium volume fraction lower than 0.015% are known as
Low deuterium-oxide.Low deuterium-oxide is primarily present in the ice and snow of earth two-stage and high mountain, reduces the deuterium in Natural Water using ad hoc approach
It can get low deuterium-oxide.
The micel of low deuterium-oxide is smaller than Natural Water by 50%, can pass through cell membrane aquaporin, and movement velocity is fast, infiltration
Power, extension, emulsifying ability, Polyoxyethylene Lauryl Ether can promote microcirculation in human body quickening, both nutrient quickly can be taken to each organ,
Fat, cholesterol and the intracellular acidic toxins that body accumulates can sufficiently be dissolved and be excreted again simultaneously, promoted new old
Metabolism.Therefore low deuterium-oxide is activator, energy human activin cell and the function of life, improves metabolism, drinks low deuterium-oxide pair
The diseases such as cardiovascular and cerebrovascular diseases, diabetes, metabolic disturbance have certain adjuvant treatment and prevention effect.
If low deuterium-oxide is fabricated to beverage, the Health and Living quality of the mankind can be improved, and currently on the market almost
There is no the health drink of low deuterium-oxide class.
Summary of the invention
The purpose of the present invention is to provide rich micro- drinks of a kind of low deuterium-oxide and preparation method thereof, using rich in micro member
The low deuterium-oxide of element prepares mushroom enzymolysis liquid, bamboo shoots fermentation liquid, gumbo juice as primary solvent, cooperates mogroside, lemon
Acid, pectin, potassium sorbate provide a kind of drinks, and low sugar is full of nutrition, contain dietary fiber, microelement and small molecule
Polysaccharide, small peptide material, long-term drinking have anti-oxidant, raising immunity, anticancer, relax bowel and defecation, hypoglycemic effect.
The technical scheme adopted by the invention is as follows:
A kind of rich micro- drinks of low deuterium-oxide, the raw material including following weight percent: mushroom enzymolysis liquid 10~20%, bamboo
Bamboo shoot fermentation liquid 10~20%, gumbo juice 20~40%, mogroside 1~5%, citric acid 1.0~5.0%, pectin 3.0~
8.0%, potassium sorbate 0.1~0.3%, surplus are low deuterium-oxide.
Further, it is preferable to be the raw material for including following weight percent: mushroom enzymolysis liquid 14~16%, bamboo shoots fermentation liquid
12~14%, gumbo juice 24~35%, mogroside 2.3~4.1%, citric acid 2.2~4.0%, pectin 4.3~6.9%,
Potassium sorbate 0.1~0.3%, surplus are low deuterium-oxide.
Further, it is preferable to be the raw material for including following weight percent: mushroom enzymolysis liquid 15%, bamboo shoots fermentation liquid
13%, gumbo juice 28%, mogroside 3.2%, citric acid 3.0%, pectin 5.0%, potassium sorbate 0.2%, surplus are low
Deuterium-oxide.
The mushroom enzymolysis liquid the preparation method comprises the following steps: mushroom is crushed, it is then mixed according to mass ratio 1:5~10 and low deuterium-oxide
Close, then access papain digested, after enzyme deactivation, filtering, the mushroom enzymolysis liquid can be obtained.Mushroom warp
After papain is digested, protein therein is broken down into small peptide, is conducive to matrix for the digestion of mushroom nutrition
It absorbs, and is rich in dietary cellulosic and minerals in mushroom, may advantageously facilitate the wriggling of enteron aisle.
Further, the inoculum concentration of the papain is the 1.5~3.5% of low deuterium-oxide weight, the Papain
The enzyme activity of enzyme is 100000U/g.
Further, the temperature and time of the enzymatic hydrolysis is respectively 30~40 DEG C, 8~16h；The method of the enzyme deactivation is micro-
Wave enzyme deactivation, the condition of the microwave deactivating enzyme are 400~450W of power, 3~5min of time.Microwave deactivating enzyme can be killed in a short time
All bacteriums and enzyme in enzymolysis liquid, it is safe and efficient.
The bamboo shoots fermentation liquid the preparation method comprises the following steps: by after bamboo shoots stripping and slicing, carried out according to mass ratio 1:5~10 and low deuterium-oxide
Mixing, is squeezed the juice using wall-breaking machine, and juice through saccharomycetes to make fermentation, sterilizes after fermentation again, and the bamboo shoots hair can be obtained
Zymotic fluid.Rich in protein, amino acid, fat, carbohydrate, calcium, phosphorus, iron, carrotene, vitamin etc. in bamboo shoots, after fermented,
Macromolecular in its nutriment is broken down into small molecule, is more advantageous to digestion and absorption of the human body to its nutrition, and contained by bamboo shoots
Some plant fibers can increase the amount of storing of enteron aisle moisture, promote gastrointestinal peristalsis, reduce enteral pressure, reduce stool consistency,
Excrement softening benefit discharge is set to prevent intestinal cancer for treating constipation.
Further, the inoculum concentration of the saccharomycete is the 3~5% of juice weight, and the viable count of the saccharomycete is 1.0
×107~1.0 × 109cfu/g；The condition of the fermentation is 30~35 DEG C of 24~36h of fermentation.The method of the sterilizing is microwave
Sterilizing, the condition of sterilizing are 400~450W of power, 3~5min of time.
The gumbo juice the preparation method comprises the following steps: by after gumbo stripping and slicing, mixed according to mass ratio 1:5~10 and low deuterium-oxide
It closes, is put into wall-breaking machine and squeezes the juice, the gumbo juice can be obtained.Gumbo contains protein, fat, carbohydrate and enriches
Alphalin and B groups, calcium, phosphorus, iron etc., and contain zinc and selenium and other trace elements, after wall-breaking machine is squeezed the juice, known to wall-breaking machine
The cell wall for destroying gumbo promotes the nutriment of gumbo to dissolve out into juice, and the stickum contained in gumbo can promote stomach
Enterocinesia is beneficial to aid digestion, and water soluble pectin and mucin are contained in the mucus of gumbo, can slow down sugar and absorb, lowers people
Demand of the body to insulin inhibits cholesterol absorption, can improve blood lipid, carotenoid abundant in gumbo can maintain pancreas islet
The normal secretions of element and effect, balance blood sugar.
The present invention also provides the preparation methods of the rich micro- drinks of the low deuterium-oxide, comprising the following steps: by mushroom
Enzymolysis liquid, bamboo shoots fermentation liquid, gumbo juice are mixed evenly, and mogroside, pectin, potassium sorbate is then added and stirs to institute
After thering is raw material to be completely dissolved, citric acid is added and low deuterium-oxide carries out homogenization, it is micro- that the low deuterium-oxide richness can be obtained in sterilizing
Drinks.
Further, the sterilizing is HPP ultra-high pressure sterilization, the pressure of the HPP ultra-high pressure sterilization is 400~
500MPa, sterilization time are 15~25min.
In the formula of the rich micro- drinks of low deuterium-oxide provided by the invention, using low deuterium-oxide as solvent, prepare respectively first
Mushroom enzymolysis liquid, bamboo shoots fermentation liquid and gumbo extracting solution out are extracted with gumbo again after mushroom enzymolysis liquid, bamboo shoots fermentation liquid are sterilized
Liquid mixing is used as primary raw material, to prevent papain or saccharomycete from destroying the mucous substance in gumbo.By the present invention in that
It is digested with papain, and the condition and dosage of controlled enzymatic hydrolysis, is conducive to improve the journey that breaks down proteins are small peptide
Degree；By the mixed liquor of saccharomycetes to make fermentation bamboo shoots and deuterium-oxide and the condition of fermentation is controlled, is conducive to improve macro-nutrients
Attenuation degree, obtain small peptide, carbohydrate and polysaccharide to a greater degree, inspire more energy matters；With wall-breaking machine
It squeezes the juice to the deuterium-oxide mixed liquor of gumbo, the plant cell wall of gumbo can be destroyed, keep the nutriment in cell wall sufficiently molten
Out, it is conducive to absorption of human body to utilize.
The present invention is using primary raw material addition mogroside, citric acid, pectin, potassium sorbate in above-mentioned three as auxiliary material system
It is standby to obtain the rich micro- drinks of low deuterium-oxide, after mushroom and the low deuterium-oxide of bamboo shoots addition are digested, are fermented, unique flavor, and rich in micro-
The nutriments such as secondary element, micromolecule polypeptide, carbohydrate after compounding with other raw materials, can promote human body for other
The digestion and absorption of nutriment；The sugariness of mogroside is 300 times of sucrose, but its heat is zero, in formula in addition to making
For flavoring agent, also there is the effect of clearing heat and moistening lung antibechic, relax bowel and defecation, there is preventive and therapeutic effect to obesity, constipation, diabetes etc.；
Citric acid can condiment beverage tart flavour mouthfeel, keep beverage flavor more plentiful, and have certain bacteriostasis；Pectin is from day
It is extracted in right plant and obtains substance, have the function of thickening and stabilizer；Potassium sorbate is used as preservative in formula.
Compared with prior art, the present invention selected three kinds of low sugar, high microsteping, high protein plant as raw material, respectively
The low deuterium-oxide solution of high active ingredient is obtained after enzymatic hydrolysis, fermentation, broken wall, and the function drink of unique flavor is obtained after compounding auxiliary material
Material is rich in microelement, carbohydrate, micromolecular polysaccharide, dietary fiber, and sweet and sour taste, mouthfeel are aromatic.Its solvent at
Divide predominantly low deuterium-oxide, cell membrane aquaporin can be passed through, nutriment is quickly taken to each organ, there is antioxygen
Change, improves immunity, anticancer, relax bowel and defecation, hypoglycemic effect.
Specific embodiment
The following describes the present invention in detail with reference to examples.
Low deuterium-oxide used in the present invention is bought from Jiangsu Zheng Neng isotope Co., Ltd, deuterium content 100ppm.
Embodiment 1
A kind of rich micro- drinks of low deuterium-oxide, the raw material including following weight percent: mushroom enzymolysis liquid 15%, bamboo shoots hair
Zymotic fluid 13%, gumbo juice 28%, mogroside 3.2%, citric acid 3.0%, pectin 5.0%, potassium sorbate 0.2%, surplus
For low deuterium-oxide.
The mushroom enzymolysis liquid the preparation method comprises the following steps: mushroom is crushed, then mixed according to mass ratio 1:10 with low deuterium-oxide,
Then access 40 DEG C of enzymatic hydrolysis 8h of papain, after 400W microwave deactivating enzyme 5min, filter, the mushroom enzyme can be obtained
Solve liquid.The inoculum concentration of the papain is the 3.5% of low deuterium-oxide weight, and the enzyme activity of the papain is
100000U/g；
The bamboo shoots fermentation liquid the preparation method comprises the following steps: by after bamboo shoots stripping and slicing, mixed according to mass ratio 1:10 and low deuterium-oxide
It closes, is squeezed the juice using wall-breaking machine, juice is again through saccharomycetes to make fermentation, and 400W microwave sterilization 5min, can be obtained after fermentation
The bamboo shoots fermentation liquid；The inoculum concentration of the saccharomycete is the 5% of juice weight, and the viable count of the saccharomycete is 1.0 × 107
~1.0 × 109cfu/g；The condition of the fermentation is 35 DEG C and ferments for 24 hours.
The gumbo juice the preparation method comprises the following steps: by after gumbo stripping and slicing, mixed, put with low deuterium-oxide according to mass ratio 1:5
Enter wall-breaking machine to squeeze the juice, the gumbo juice can be obtained.
The preparation method of the rich micro- drinks of low deuterium-oxide, comprising the following steps: mushroom enzymolysis liquid, bamboo shoots are fermented
Liquid, gumbo juice are mixed evenly, and then addition mogroside, pectin, potassium sorbate stir completely molten to all raw materials
Xie Hou, is added citric acid and low deuterium-oxide carries out homogenization and can be obtained described through 500MPa HPP ultra-high pressure sterilization 15min
The rich micro- drinks of low deuterium-oxide.
Embodiment 2
A kind of rich micro- drinks of low deuterium-oxide, the raw material including following weight percent: mushroom enzymolysis liquid 10%, bamboo shoots hair
Zymotic fluid 20%, gumbo juice 40%, mogroside 4.0%, citric acid 3.0%, pectin 3.2%, potassium sorbate 0.2%, surplus
For low deuterium-oxide.
The mushroom enzymolysis liquid the preparation method comprises the following steps: mushroom is crushed, then mixed according to mass ratio 1:10 with low deuterium-oxide,
Then access 40 DEG C of enzymatic hydrolysis 8h of papain, after 450W microwave deactivating enzyme 3min, filter, the mushroom enzyme can be obtained
Solve liquid.The inoculum concentration of the papain is the 3.5% of low deuterium-oxide weight, and the enzyme activity of the papain is
100000U/g；
The bamboo shoots fermentation liquid the preparation method comprises the following steps: by after bamboo shoots stripping and slicing, mixed according to mass ratio 1:10 and low deuterium-oxide
It closes, is squeezed the juice using wall-breaking machine, juice is again through saccharomycetes to make fermentation, and 450W microwave sterilization 3min, can be obtained after fermentation
The bamboo shoots fermentation liquid；The inoculum concentration of the saccharomycete is the 3% of juice weight, and the viable count of the saccharomycete is 1.0 × 107
~1.0 × 109cfu/g；The condition of the fermentation is 35 DEG C and ferments for 24 hours.
The gumbo juice the preparation method comprises the following steps: by after gumbo stripping and slicing, mixed, put with low deuterium-oxide according to mass ratio 1:10
Enter wall-breaking machine to squeeze the juice, the gumbo juice can be obtained.
The preparation method of the rich micro- drinks of low deuterium-oxide, comprising the following steps: mushroom enzymolysis liquid, bamboo shoots are fermented
Liquid, gumbo juice are mixed evenly, and then addition mogroside, pectin, potassium sorbate stir completely molten to all raw materials
Xie Hou, is added citric acid and low deuterium-oxide carries out homogenization and can be obtained described through 500MPa HPP ultra-high pressure sterilization 15min
The rich micro- drinks of low deuterium-oxide.
Embodiment 3
A kind of rich micro- drinks of low deuterium-oxide, the raw material including following weight percent: mushroom enzymolysis liquid 20%, bamboo shoots hair
Zymotic fluid 10%, gumbo juice 28%, mogroside 2.0%, citric acid 2.0%, pectin 3.5%, potassium sorbate 0.1%, surplus
For low deuterium-oxide.
The mushroom enzymolysis liquid the preparation method comprises the following steps: mushroom is crushed, then mixed according to mass ratio 1:8 with low deuterium-oxide,
Then access 35 DEG C of enzymatic hydrolysis 12h of papain, after 400W microwave deactivating enzyme 5min, filter, the mushroom can be obtained
Enzymolysis liquid.The inoculum concentration of the papain is the 3.5% of low deuterium-oxide weight, and the enzyme activity of the papain is
100000U/g；
The bamboo shoots fermentation liquid the preparation method comprises the following steps: by after bamboo shoots stripping and slicing, mixed according to mass ratio 1:8 and low deuterium-oxide
It closes, is squeezed the juice using wall-breaking machine, juice is again through saccharomycetes to make fermentation, and 400W microwave sterilization 5min, can be obtained after fermentation
The bamboo shoots fermentation liquid；The inoculum concentration of the saccharomycete is the 5% of juice weight, and the viable count of the saccharomycete is 1.0 × 107
~1.0 × 109cfu/g；The condition of the fermentation is 30 DEG C of fermentation 30h.
The gumbo juice the preparation method comprises the following steps: by after gumbo stripping and slicing, mixed, put with low deuterium-oxide according to mass ratio 1:8
Enter wall-breaking machine to squeeze the juice, the gumbo juice can be obtained.
The preparation method of the rich micro- drinks of low deuterium-oxide, comprising the following steps: mushroom enzymolysis liquid, bamboo shoots are fermented
Liquid, gumbo juice are mixed evenly, and then addition mogroside, pectin, potassium sorbate stir completely molten to all raw materials
Xie Hou, is added citric acid and low deuterium-oxide carries out homogenization and can be obtained described through 450MPa HPP ultra-high pressure sterilization 20min
The rich micro- drinks of low deuterium-oxide.
The beverage of various embodiments of the present invention preparation, uniform and stable, mouthfeel is aromatic, sweet and sour taste, long-term drinking, has antioxygen
Change, improves immunity, anticancer, relax bowel and defecation, hypoglycemic effect.
The above-mentioned detailed description carried out referring to embodiment to rich micro- drinks of a kind of low deuterium-oxide and preparation method thereof, is to say
Bright property without being restrictive, several embodiments can be enumerated according to limited range, therefore of the invention total not departing from
Change and modification under body design, should belong within protection scope of the present invention.
Claims (10)
1. a kind of rich micro- drinks of low deuterium-oxide, which is characterized in that the raw material including following weight percent: mushroom enzymolysis liquid 10
~20%, bamboo shoots fermentation liquid 10~20%, gumbo juice 20~40%, mogroside 1~5%, citric acid 1.0~5.0%, fruit
Glue 3.0~8.0%, potassium sorbate 0.1~0.3%, surplus are low deuterium-oxide.
2. the rich micro- drinks of low deuterium-oxide according to claim 1, which is characterized in that the original including following weight percent
Material: mushroom enzymolysis liquid 14~16%, bamboo shoots fermentation liquid 12~14%, gumbo juice 24~35%, mogroside 2.3~4.1%,
Citric acid 2.2~4.0%, pectin 4.3~6.9%, potassium sorbate 0.1~0.3%, surplus are low deuterium-oxide.
3. the rich micro- drinks of low deuterium-oxide according to claim 1, which is characterized in that the original including following weight percent
Material: mushroom enzymolysis liquid 15%, bamboo shoots fermentation liquid 13%, gumbo juice 28%, mogroside 3.2%, citric acid 3.0%, pectin
5.0%, potassium sorbate 0.2%, surplus are low deuterium-oxide.
4. the rich micro- drinks of low deuterium-oxide according to claim 1 to 3, which is characterized in that the mushroom enzymatic hydrolysis
Liquid the preparation method comprises the following steps: mushroom is crushed, then mixed according to mass ratio 1:5~10 with low deuterium-oxide, then access Papain
Enzyme is digested, after enzyme deactivation, filtering, the mushroom enzymolysis liquid can be obtained.
5. the rich micro- drinks of low deuterium-oxide according to claim 4, which is characterized in that the inoculum concentration of the papain
It is the 1.5~3.5% of low deuterium-oxide weight, the enzyme activity of the papain is 100000U/g.
6. the rich micro- drinks of low deuterium-oxide according to claim 4, which is characterized in that the temperature and time of the enzymatic hydrolysis point
It Wei not 30~40 DEG C, 8~16h；The method of the enzyme deactivation is microwave deactivating enzyme, the condition of the microwave deactivating enzyme be power 400~
450W, 3~5min of time.
7. the rich micro- drinks of low deuterium-oxide according to any one of claims 1-4, which is characterized in that the bamboo shoots fermentation
Liquid the preparation method comprises the following steps: by after bamboo shoots stripping and slicing, mixed according to mass ratio 1:5~10 with low deuterium-oxide, carried out using wall-breaking machine
Juicing, juice through saccharomycetes to make fermentation, sterilize after fermentation again, and the bamboo shoots fermentation liquid can be obtained.
8. the rich micro- drinks of low deuterium-oxide according to claim 7, which is characterized in that the inoculum concentration of the saccharomycete is juice
The 3~5% of liquid weight, the viable count of the saccharomycete are 1.0 × 107~1.0 × 109cfu/g；The condition of the fermentation is 30
~35 DEG C of 24~36h of fermentation.
9. the rich micro- drinks of low deuterium-oxide according to any one of claims 1-4, which is characterized in that the gumbo juice
The preparation method comprises the following steps: mixed after gumbo stripping and slicing according to mass ratio 1:5~10 with low deuterium-oxide, be put into wall-breaking machine and squeeze the juice,
The gumbo juice can be obtained.
10. the preparation method of the rich micro- drinks of low deuterium-oxide described in -9 any one according to claim 1, which is characterized in that
The following steps are included: mushroom enzymolysis liquid, bamboo shoots fermentation liquid, gumbo juice are mixed evenly, mogroside, fruit is then added
Glue, potassium sorbate are stirred to all raw materials be completely dissolved after, citric acid and low deuterium-oxide is added and carries out homogenization, sterilizing, i.e.,
The rich micro- drinks of the low deuterium-oxide can be obtained.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2023213325A1 (en) * | 2022-05-06 | 2023-11-09 | 广州绿徽新材料研究院有限公司 | High-energy beverage prepared by combining and synergistically refining ultra-high-purity octacosanol-flavonoid compound and deuterated water, and preparation method therefor |
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| CN105533377A (en) * | 2016-01-11 | 2016-05-04 | 上海金苇子生物技术有限公司 | Enzyme beverage and preparation method thereof |
| CN106616592A (en) * | 2016-11-22 | 2017-05-10 | 浙江科技学院 | Preparation method for bamboo shoot enzyme food |
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| CN102398894A (en) * | 2010-09-07 | 2012-04-04 | 廖文加 | Preparation of deuterium-depleted water, and application thereof |
| CN104921222A (en) * | 2015-06-05 | 2015-09-23 | 江南大学 | Preparation method of mushroom ferment beverage with effect of improving immunity |
| CN105533377A (en) * | 2016-01-11 | 2016-05-04 | 上海金苇子生物技术有限公司 | Enzyme beverage and preparation method thereof |
| CN106616592A (en) * | 2016-11-22 | 2017-05-10 | 浙江科技学院 | Preparation method for bamboo shoot enzyme food |
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| WO2023213325A1 (en) * | 2022-05-06 | 2023-11-09 | 广州绿徽新材料研究院有限公司 | High-energy beverage prepared by combining and synergistically refining ultra-high-purity octacosanol-flavonoid compound and deuterated water, and preparation method therefor |
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