CN109511754A - Black Box Tracing black-tea fungus drink and manufacturing method - Google Patents

Black Box Tracing black-tea fungus drink and manufacturing method Download PDF

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Publication number
CN109511754A
CN109511754A CN201910013764.7A CN201910013764A CN109511754A CN 109511754 A CN109511754 A CN 109511754A CN 201910013764 A CN201910013764 A CN 201910013764A CN 109511754 A CN109511754 A CN 109511754A
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China
Prior art keywords
black
tea
box tracing
black box
fermentation
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CN201910013764.7A
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Chinese (zh)
Inventor
吴丽军
吴焕鑫
张军
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Shaoxing Nanling Agricultural Byproduct Co Ltd
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Shaoxing Nanling Agricultural Byproduct Co Ltd
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Priority to CN201910013764.7A priority Critical patent/CN109511754A/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
    • A23F3/16Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/166Addition of, or treatment with, enzymes or microorganisms
    • 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
    • A23F3/16Tea extraction; Tea extracts; Treating tea extract; Making instant tea

Abstract

The present invention is a kind of Black Box Tracing black-tea fungus drink and preparation method, belongs to food making process field.Ingredient is Black Box Tracing (enzymatic hydrolysis) fruit juice 12.0-14.0%, corn syrup 8.0-10.0%, lactose 3.0-5.0%, honey 1.0-2.5%, fresh ginger mint glycyrrhiza mixing preserved material 1.0%, black tea 1.0-1.5%, green tea 0.5-1.0%, FLOS CHRYSANTHEMI ALBA from Haizhou of China 0.3-0.5%, Angel dry ferment 0.08-0.01%, Bulgarian Lactobacillus 0.01-0.02%, Bifidobacterium 0.006-0.008%, Lactobacillus acidophilus 0.004-0.006%, make 1.01 acetic acid bacteria 0.02-0.04% in Shanghai, sodium iso-vc 0.01-0.02%, salt 0.02%, dimethyl dicarbonate 0.015%, pure water surplus.Using multi-cultur es composite fermentation, the effect of improving product and Flavor.Acetic acid bacteria, which is added, to have significant control alcohol concentration, reconciles acidity effect.Using sound alternating, oxygenation ferment, improving liquid submerged fermentation, there are disadvantages.The gas of mixed air and fermentation generation is sloughed using low temperature degassing method, hence it is evident that improve stability and the shelf-life of product.Overcome the problems such as conventional black bacteria beverage produces existing weak flavor, shelf life is short, production efficiency is low.

Description

Black Box Tracing black-tea fungus drink and manufacturing method
Technical field
The present invention relates to a kind of Black Box Tracing black-tea fungus drinks, and it is red to particularly relate to a kind of Black Box Tracing The manufacturing method of tea bacteria beverage belongs to food making process field.
Background technique
Black Box Tracing [Aroniamelanocarpa (Michx.) Ell] is a kind of from the external rosaceae introduced, gland Aronia bush fruit fruit tree, the Black Box Tracing of in September, 2018 fruit are approved as new food resource, fruit by the Ministry of Public Health, China The areas such as tangible Eurasian and North America have longer edible history, because rich in anthocyanidin, (fresh fruit content is up to 0.25%- to flavones 0.35%), polyphenol (being the highest fruit of content in known plants), multivitamin and mineral element etc., are widely used in drug And food processing.Fruit has good nutrition health-care functions, also has lower hyperlipidemia, hypertension, hyperglycemia, anti-cranial nerve aging, heart tonifying, anticancer, increasing The functions such as strong human immunity.Meet people to quality of life and the higher requirement of the general level of the health, the extensive market of fabricated product.
Black-tea fungus drink is a kind of bioactivity drink, fermented obtained by three kinds of acetic acid bacteria, saccharomycete, lactic acid bacteria bacterium, Domestic and international medical field application fermented tea practice have shown that, fermented tea can prevent and treat a variety of chronic diseases, such as hypertension, artery Hardening, coronary heart disease, diabetes, constipation, hemorrhoid, obesity, gastritis, riboflavin deficiency etc..Its high-quality black-tea fungus drink compares carbonic acid Beverage nutrition is richer, and health-care hospital effect is more, less side effects, is a kind of pure natural disease curing health drink, is praised by expert For " beverage king ".
The composite beverage made of Black Box Tracing fruit and fermented tea has both its multiple efficacies, can play respective excellent Gesture, nutrition complement, taste flavor is all good, meets the needs of current people, is the important directions of China's beverage development.Existing market Drink made of above Black Box Tracing is compounded with fermented tea not yet, consumption market has a extensive future.
The manufacture of Black Box Tracing black-tea fungus drink mainly has following steps: Black Box Tracing fruit juice or pulp Production;Fermentation;Adjustment and inflation;Filtering;Filling and package.General fermentation process be by Black Box Tracing fruit juice, white granulated sugar, Tea, water are made into culture solution in proportion and ferment, and fermenting 2 weeks could complete at room temperature, this easily causes living contaminants, it is difficult to guarantee Its quality.Due to this conventionally fabricated black-tea fungus drink, mash interior organic matter and active bacteria containing larger particles are being protected Phenomena such as easily generation changes colour, is spoiled, precipitating, is rancid during depositing, causes unobvious, coarse mouthfeel of black-tea fungus drink flavor etc. to ask Topic.Meanwhile this conventional its production cycle of brewing method is longer, the shelf-life is short, product specification is low.
Nanling agricultural and sideline product Co., Ltd, the applicant Shaoxin City is always to which work is innovated in the updating and upgrading of a product of crops Make, possessed multinomial patent of invention at present, for defect existing for current sea-buchthorn juice beverage, applicant and multidigit agricultural are specially Research and development are inquired into together for family, are developed finally and are met the product currently required that and technique.
Summary of the invention
The object of the present invention is to provide a kind of Black Box Tracing black-tea fungus drinks, and it is red to solve current Black Box Tracing The technical issues of defect existing for tea bacteria beverage, can prevent Black Box Tracing black-tea fungus drink product from flocculation, precipitating occur Phenomenon, the Black Box Tracing black-tea fungus drink pure taste being fabricated, natural in color, nutrition easily absorb, have simultaneously There is the features such as long shelf-life, with short production cycle.The present invention also solves the problem that is widely used its black-tea fungus drink of sponge dough method at present Product Metabolism product accumulation amount is small and fermentation is insufficient causes to sterilize muddy problem.
It is a further object to provide a kind of systems prepared to above-mentioned Black Box Tracing black-tea fungus drink Preparation Method.
Black Box Tracing black-tea fungus drink, the supplementary material comprising following percentage composition:
The preparation method of Black Box Tracing black-tea fungus drink, comprising the following steps:
Step 1: supplementary material processing:
A, molten sugar is with refined filtration: after corn syrup, lactose, honey, the mixing of fresh ginger mint glycyrrhiza mixing preserved material, 20- is added 30% pure water, solution temperature is at 40-50 DEG C, and composite syrup is with thick juice filter circulating filtration to as clear as crystal;
B, tea liquid is extracted: 50 times of pure water are added in black tea, green tea, FLOS CHRYSANTHEMI ALBA from Haizhou of China together, are extracted under the conditions of 85-90 DEG C After 20-25min, it is filtered until clear with 0.45um microporous membrane filters;
C, activated spawn and Spawn incubation: Angel dry ferment and Shanghai are made 1.01 acetic acid bacterias and are required in 32-36 DEG C of same container 5% white granulated sugar, 10-20 times of pure water, stationary culture 40-50min is added;Bulgarian Lactobacillus, Bifidobacterium, acidophilus cream Acidfast bacilli requires under the conditions of 30-35 DEG C of same container plus 8-10 times of milk, stationary culture 120-180min;
Step 2: fermentation: Black Box Tracing (enzymatic hydrolysis) fruit juice and the supplementary material handled well squeeze into interlayer fermentor together It is interior, sodium iso-vc, salt, dimethyl dicarbonate are added, amount of purified water is supplied, is beaten uniformly with cutter, intermediate water temperature control system exists 30-32 DEG C, interval 2.5-3.0t fills plus purifies air and stirs 6-10min, fermentation time 50-55t;
Step 3: cooling and filtering: stopping fermenting when solid concentration is down to 8.0-9.0%, and detection ethanol content exists 1.0% hereinafter, with cold water by Sandwich pot temperature drop to 4~8 DEG C, precipitating clarification in 4-10 hours, using diatomite machine and 0.1um micropore Film machine combination method filters yeast residuum etc., reaches sterile, clear state;
Step 4: it low temperature degassing and cold-aseptic filling: is completed under 40 DEG C, 0.6Mpa pressure using vacuum degassing machine de- Gas sloughs the gas of mixed air and fermentation generation, hence it is evident that improve stability and the shelf-life of product;It is carried out immediately after degassing High-temperature short-time sterilization, after sterile cooling, using PET bottle cold-aseptic filling.
Feature of the present invention with the utility model has the advantages that
1. glycoconjugate and fresh ginger, peppermint, Radix Glycyrrhizae is selected to mix preserved material, product special flavour is improved, product efficacy is enhanced, is mentioned Its high commodity performance.
2. the effect of using multi-cultur es composite fermentation, improving product and Flavor, unique in taste.Addition acetic acid bacteria has aobvious The control alcohol concentration of work reconciles acidity effect.It is compounded with green tea, FLOS CHRYSANTHEMI ALBA from Haizhou of China with black tea and produces tea liquid, overcoming black tea bitter While taste is excessively high, because green tea, FLOS CHRYSANTHEMI ALBA from Haizhou of China are to contain more rich polysaccharide, carbon aquation made of not fermented direct frying The inorganic salts such as object, protein, enzyme, vitamin and potassium, phosphorus are closed, the growth of microorganism is more conducive to, improves the matter of karusen Amount.
3. improving liquid submerged fermentation, there are disadvantages using sound alternating, oxygenation ferment.In fermentation process, increase oxygen Concentration, mitigate liquid to the pressure of the floras such as yeast, acetic acid bacteria, increase fermenting space, significantly improve yeast activity, overcome ferment Female mycelium clustering, mycelia glue the abnormal phenomenon such as wall, improve fermenting speed and mash quality.
4. so that product quality is easier to support control using quantitative fermentation technique, meanwhile, it is combined using diatomite machine and microporous barrier machine Filtration method reaches sterile, clear state, overcomes the destruction to be sterilized again to nutritional components of the product, and reduce production cost, improves Production efficiency.
5. completing degassing under 40 DEG C of low temperature, 0.6Mpa pressure using vacuum degassing machine, mixed air and fermentation are sloughed The gas of generation, hence it is evident that improve stability and the shelf-life of product.High-temperature short-time sterilization is carried out after degassing immediately, this, which can guarantee, produces Product feature and quality.
Detailed description of the invention
Fig. 1 is the preparation technology flow chart of beverage in the present embodiment;
Specific embodiment
Referring to FIG. 1, all features disclosed in this specification or disclosed all methods or in the process the step of, remove Other than mutually exclusive feature and/or step, it can combine in any way.
Embodiment 1
Black Box Tracing black-tea fungus drink, the supplementary material comprising following percentage composition:
The preparation method of Black Box Tracing black-tea fungus drink, comprising the following steps:
Step 1: supplementary material processing:
A, molten sugar is with refined filtration: after corn syrup, lactose, honey, the mixing of fresh ginger mint glycyrrhiza mixing preserved material, it is pure to be added 20% Water purification, solution temperature is at 40 DEG C, and composite syrup is with thick juice filter circulating filtration to as clear as crystal;
B, tea liquid is extracted: 50 times of pure water are added in black tea, green tea, FLOS CHRYSANTHEMI ALBA from Haizhou of China together, extract 20min under the conditions of 85 DEG C Afterwards, it is filtered until clear with 0.45um microporous membrane filters;
C, activated spawn and Spawn incubation: Angel dry ferment and Shanghai make 1.01 acetic acid bacterias and require to be added in 32 DEG C of same containers 5% white granulated sugar, 10 times of pure water, stationary culture 40min;Bulgarian Lactobacillus, Bifidobacterium, Lactobacillus acidophilus require Add 8 times of milk, stationary culture 120min under the conditions of 30 DEG C of same container;
Step 2: fermentation: Black Box Tracing (enzymatic hydrolysis) fruit juice and the supplementary material handled well squeeze into interlayer fermentor together It is interior, sodium iso-vc, salt, dimethyl dicarbonate are added, amount of purified water is supplied, is beaten uniformly with cutter, intermediate water temperature control system exists 30 DEG C, interval 2.5t fills plus purifies air and stirs 6min, fermentation time 50t;
Step 3: cooling and filtering: stopping fermenting when solid concentration is down to 8.0%, detects ethanol content 1.0% Hereinafter, Sandwich pot temperature drop is combined method using diatomite machine and 0.1um microporous barrier machine to 4 DEG C, precipitating clarification in 4 hours with cold water Yeast residuum etc. is filtered, sterile, clear state is reached;
Step 4: it low temperature degassing and cold-aseptic filling: is completed under 40 DEG C, 0.6Mpa pressure using vacuum degassing machine de- Gas sloughs the gas of mixed air and fermentation generation, hence it is evident that improve stability and the shelf-life of product;It is carried out immediately after degassing High-temperature short-time sterilization, after sterile cooling, using PET bottle cold-aseptic filling.
Embodiment 2
Black Box Tracing black-tea fungus drink, the supplementary material comprising following percentage composition:
The preparation method of Black Box Tracing black-tea fungus drink, comprising the following steps:
Step 1: supplementary material processing:
A, molten sugar is with refined filtration: after corn syrup, lactose, honey, the mixing of fresh ginger mint glycyrrhiza mixing preserved material, it is pure to be added 30% Water purification, solution temperature is at 50 DEG C, and composite syrup is with thick juice filter circulating filtration to as clear as crystal;
B, tea liquid is extracted: 50 times of pure water are added in black tea, green tea, FLOS CHRYSANTHEMI ALBA from Haizhou of China together, are extracted under the conditions of 85-90 DEG C After 25min, it is filtered until clear with 0.45um microporous membrane filters;
C, activated spawn and Spawn incubation: Angel dry ferment and Shanghai are made 1.01 acetic acid bacterias and are required in 32-36 DEG C of same container 5% white granulated sugar, 20 times of pure water, stationary culture 50min is added;Bulgarian Lactobacillus, Bifidobacterium, Lactobacillus acidophilus It is required that adding 10 times of milk, stationary culture 180min under the conditions of 35 DEG C of same container;
Step 2: fermentation: Black Box Tracing (enzymatic hydrolysis) fruit juice and the supplementary material handled well squeeze into interlayer fermentor together It is interior, sodium iso-vc, salt, dimethyl dicarbonate are added, amount of purified water is supplied, is beaten uniformly with cutter, intermediate water temperature control system exists 32 DEG C, interval 3.0t fills plus purifies air and stirs 10min, fermentation time 55t;
Step 3: cooling and filtering: stopping fermenting when solid concentration is down to 9.0%, detects ethanol content 1.0% Hereinafter, Sandwich pot temperature drop is combined method using diatomite machine and 0.1um microporous barrier machine to 8 DEG C, precipitating clarification in 10 hours with cold water Yeast residuum etc. is filtered, sterile, clear state is reached;
Step 4: it low temperature degassing and cold-aseptic filling: is completed under 40 DEG C, 0.6Mpa pressure using vacuum degassing machine de- Gas sloughs the gas of mixed air and fermentation generation, hence it is evident that improve stability and the shelf-life of product;It is carried out immediately after degassing High-temperature short-time sterilization, after sterile cooling, using PET bottle cold-aseptic filling.
Embodiment 3
Black Box Tracing black-tea fungus drink, the supplementary material comprising following percentage composition:
The preparation method of Black Box Tracing black-tea fungus drink, comprising the following steps:
Step 1: supplementary material processing:
A, molten sugar is with refined filtration: after corn syrup, lactose, honey, the mixing of fresh ginger mint glycyrrhiza mixing preserved material, it is pure to be added 26% Water purification, solution temperature is at 42 DEG C, and composite syrup is with thick juice filter circulating filtration to as clear as crystal;
B, tea liquid is extracted: 50 times of pure water are added in black tea, green tea, FLOS CHRYSANTHEMI ALBA from Haizhou of China together, extract 21min under the conditions of 87 DEG C Afterwards, it is filtered until clear with 0.45um microporous membrane filters;
C, activated spawn and Spawn incubation: Angel dry ferment and Shanghai make 1.01 acetic acid bacterias and require to be added in 33 DEG C of same containers 5% white granulated sugar, 12 times of pure water, stationary culture 42min;Bulgarian Lactobacillus, Bifidobacterium, Lactobacillus acidophilus require Add 9 times of milk, stationary culture 152min under the conditions of 31 DEG C of same container;
Step 2: fermentation: Black Box Tracing (enzymatic hydrolysis) fruit juice and the supplementary material handled well squeeze into interlayer fermentor together It is interior, sodium iso-vc, salt, dimethyl dicarbonate are added, amount of purified water is supplied, is beaten uniformly with cutter, intermediate water temperature control system exists 31 DEG C, interval 2.7t fills plus purifies air and stirs 7min, fermentation time 53t;
Step 3: cooling and filtering: stopping fermenting when solid concentration is down to 8.2%, detects ethanol content 1.0% Hereinafter, Sandwich pot temperature drop is combined method using diatomite machine and 0.1um microporous barrier machine to 6 DEG C, precipitating clarification in 7 hours with cold water Yeast residuum etc. is filtered, sterile, clear state is reached;
Step 4: it low temperature degassing and cold-aseptic filling: is completed under 40 DEG C, 0.6Mpa pressure using vacuum degassing machine de- Gas sloughs the gas of mixed air and fermentation generation, hence it is evident that improve stability and the shelf-life of product;It is carried out immediately after degassing High-temperature short-time sterilization, after sterile cooling, using PET bottle cold-aseptic filling.
Embodiment 4
Black Box Tracing black-tea fungus drink, the supplementary material comprising following percentage composition:
The preparation method of Black Box Tracing black-tea fungus drink, comprising the following steps:
Step 1: supplementary material processing:
A, molten sugar is with refined filtration: after corn syrup, lactose, honey, the mixing of fresh ginger mint glycyrrhiza mixing preserved material, it is pure to be added 23% Water purification, solution temperature is at 49 DEG C, and composite syrup is with thick juice filter circulating filtration to as clear as crystal;
B, tea liquid is extracted: 50 times of pure water are added in black tea, green tea, FLOS CHRYSANTHEMI ALBA from Haizhou of China together, are extracted under the conditions of 85-90 DEG C After 22min, it is filtered until clear with 0.45um microporous membrane filters;
C, activated spawn and Spawn incubation: Angel dry ferment and Shanghai make 1.01 acetic acid bacterias and require to be added in 33 DEG C of same containers 5% white granulated sugar, 17 times of pure water, stationary culture 42min;Bulgarian Lactobacillus, Bifidobacterium, Lactobacillus acidophilus require Add 8 times of milk, stationary culture 160min under the conditions of 31 DEG C of same container;
Step 2: fermentation: Black Box Tracing (enzymatic hydrolysis) fruit juice and the supplementary material handled well squeeze into interlayer fermentor together It is interior, sodium iso-vc, salt, dimethyl dicarbonate are added, amount of purified water is supplied, is beaten uniformly with cutter, intermediate water temperature control system exists 31 DEG C, interval 2.7t fills plus purifies air and stirs 7min, fermentation time 52t;
Step 3: cooling and filtering: stopping fermenting when solid concentration is down to 8.6%, detects ethanol content 1.0% Hereinafter, Sandwich pot temperature drop is combined method using diatomite machine and 0.1um microporous barrier machine to 7 DEG C, precipitating clarification in 8 hours with cold water Yeast residuum etc. is filtered, sterile, clear state is reached;
Step 4: it low temperature degassing and cold-aseptic filling: is completed under 40 DEG C, 0.6Mpa pressure using vacuum degassing machine de- Gas sloughs the gas of mixed air and fermentation generation, hence it is evident that improve stability and the shelf-life of product;It is carried out immediately after degassing High-temperature short-time sterilization, after sterile cooling, using PET bottle cold-aseptic filling.

Claims (2)

1. Black Box Tracing black-tea fungus drink, the supplementary material comprising following percentage composition: it is characterized by:
2. preparing the preparation method of Black Box Tracing black-tea fungus drink described in claim 1, comprising the following steps: it is special Sign is:
Step 1: supplementary material processing:
A, molten sugar is with refined filtration: after corn syrup, lactose, honey, the mixing of fresh ginger mint glycyrrhiza mixing preserved material, it is pure that 20-30% is added Water purification, solution temperature is at 40-50 DEG C, and composite syrup is with thick juice filter circulating filtration to as clear as crystal;
B, tea liquid is extracted: 50 times of pure water are added in black tea, green tea, FLOS CHRYSANTHEMI ALBA from Haizhou of China together, extract 20- under the conditions of 85-90 DEG C After 25min, it is filtered until clear with 0.45um microporous membrane filters;
C, activated spawn and Spawn incubation: Angel dry ferment and Shanghai make 1.01 acetic acid bacterias and require to be added in 32-36 DEG C of same container 5% white granulated sugar, 10-20 times of pure water, stationary culture 40-50min;Bulgarian Lactobacillus, Bifidobacterium, acidophilus lactic acid bar Bacterium requires under the conditions of 30-35 DEG C of same container plus 8-10 times of milk, stationary culture 120-180min;
Step 2: fermentation: Black Box Tracing (enzymatic hydrolysis) fruit juice and the supplementary material handled well are squeezed into together in interlayer fermentor, are added Add sodium iso-vc, salt, dimethyl dicarbonate, supply amount of purified water, is beaten uniformly with cutter, intermediate water temperature control system is in 30-32 DEG C, interval 2.5-3.0t fills plus purifies air and stirs 6-10min, fermentation time 50-55t;
Step 3: cooling and filtering: stopping fermenting when solid concentration is down to 8.0-9.0%, detects ethanol content 1.0% Hereinafter, with cold water by Sandwich pot temperature drop to 4~8 DEG C, precipitating clarification in 4-10 hours, using diatomite machine and 0.1um microporous barrier machine Combination method filters yeast residuum etc., reaches sterile, clear state;
Step 4: low temperature degassing and cold-aseptic filling: degassing is completed under 40 DEG C, 0.6Mpa pressure using vacuum degassing machine, is taken off The gas for going mixed air and fermentation to generate, hence it is evident that improve stability and the shelf-life of product;High temperature is carried out after degassing immediately Instantaneous sterilizing, after sterile cooling, using PET bottle cold-aseptic filling.
CN201910013764.7A 2019-01-08 2019-01-08 Black Box Tracing black-tea fungus drink and manufacturing method Pending CN109511754A (en)

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Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103211253A (en) * 2012-12-05 2013-07-24 黑龙江省今帝酒业有限公司 Blueberry kombucha beverage and preparation method thereof

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103211253A (en) * 2012-12-05 2013-07-24 黑龙江省今帝酒业有限公司 Blueberry kombucha beverage and preparation method thereof

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