CN109730224A - Oligopeptide rose enzyme new function drink - Google Patents
Oligopeptide rose enzyme new function drink Download PDFInfo
- Publication number
- CN109730224A CN109730224A CN201910196536.8A CN201910196536A CN109730224A CN 109730224 A CN109730224 A CN 109730224A CN 201910196536 A CN201910196536 A CN 201910196536A CN 109730224 A CN109730224 A CN 109730224A
- Authority
- CN
- China
- Prior art keywords
- rose
- new function
- oligopeptide
- lys
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Abstract
Oligopeptide rose enzyme new function drink includes pure water, oligomeric Gly-His-Lys, rose composite enzyme liquid, new function flavoring agent.The oligomeric Gly-His-Lys are refined using deep-sea fish skin as raw material through enzymatic hydrolysis, concentration, spray drying step；The rose composite enzyme liquid is using polyphyll red rose as major ingredient, and blueberry, mulberries, fructus lycii are auxiliary material；The new function flavoring agent includes xylo-oligosaccharide, resistant dextrin, L-arabinose.Oligopeptide rose enzyme new function drink provided by the invention, wherein oligomeric Gly-His-Lys are deep-sea fish skin refinement, molecule little Yi absorbs, rose composite enzyme liquid is using polyphyll red rose as major ingredient, it is very strict in the standard and rose composite enzyme liquid fermentation process manually picked, it can guarantee that the nutrition of rose corolla retains, and preservative free adds, have effects that whitening and moistening skin, cleaning enteron aisle, conditioning physical function.
Description
Technical field
The present invention relates to food processing technology fields, more specifically, in particular to a kind of new function of oligopeptide rose enzyme
It can drink.
Background technique
Currently, drink species are various in the market, but big multi-nutrient is not comprehensive enough, functional more single, preservative
It is widely used, causes people because accumulating the adverse effect to health injury after long-term drinking in vivo.As people are to body
The great attention of body health, the target natural, the beverage without anticorrosive additive is pursued at people.
Ferment is using plants such as fresh veterinary antibiotics, brown rice, integration of drinking and medicinal herbs Chinese medicines as raw material, by squeezing the juice or extracting
After series of process, then add the fermentation strains such as saccharomycete, lactic acid bacteria fermented caused by carbohydrate rich in, organic
The mixing of the bioactive substances such as the nutritional ingredients such as acid, minerals, vitamin, phenols, terpene and some important enzymes is sent out
Zymotic fluid.
And rose is planted extensively in all over the world, China is the main production country of rose, Shandong, Gansu, Beijing, Heilungkiang,
There are plantation in the provinces such as Yunnan, Xinjiang, Shaanxi, especially the most with the rose of Shandong Pingyin, the polyphyll rose in Yunnan and Gansu misery
It is well-known.The essential oil extracted from rose flower is to be known as " liquid most by one of favorite floral type essential oil of people on international market
Body gold ".Rose also contains functional components with health role, such as: polyphenol, flavones, polysaccharide and minerals, is a kind of
Typically " integration of drinking and medicinal herbs " flower, civil with food such as rose production rose preserved fruit, rose cookie, rose beverages.
It is therefore desirable to develop a kind of ferment drink of rose preparation, whitening and moistening skin, cleaning enteron aisle, conditioning body are made it have
Body function provides a kind of natural beverage of preservative free for consumer.
Summary of the invention
(1) technical problem
Therefore, the big multi-nutrient of drink how solved currently on the market is not comprehensive, functional more single, and includes
There is the problem of additive and preservative, at those skilled in the art's urgent problem to be solved.
(2) technical solution
In view of the above-mentioned problems, the contents of the present invention are to provide a kind of oligopeptide rose enzyme new function drink.
A kind of oligopeptide rose enzyme new function drink includes pure water, oligomeric Gly-His-Lys, rose composite enzyme liquid, new
Function flavoring agent.
The oligomeric Gly-His-Lys be using deep-sea fish skin as raw material, it is refined oligomeric through enzymatic hydrolysis, concentration, spray drying step
Gly-His-Lys.
The rose composite enzyme liquid is using polyphyll red rose as major ingredient, and blueberry, mulberries, fructus lycii are auxiliary material, through sorting, clearly
Wash, sterilize, being crushed, being beaten, be inoculated with food processing yeast fermentation, separation remove slag, juice ageing, filtering, plus pure water allotment,
Filtration sterilization process is made.
The new function flavoring agent includes xylo-oligosaccharide, resistant dextrin, L-arabinose.
Preferably, the parts by weight proportion of the pure water, oligomeric Gly-His-Lys, rose composite enzyme liquid, new function flavoring agent
For 20-30 parts of pure water, Gly-His-Lys 1-4 parts oligomeric, 15-30 parts of rose composite enzyme liquid, 2-6 parts of new function flavoring agent.
Preferably, the new function flavoring agent also includes maltitol, citric acid.
Oligopeptide rose enzyme new function drink, preparation process includes following steps:
Step S1 prepares rose composite enzyme liquid.
Step S2 deploys the pure water of specific proportion, oligomeric Gly-His-Lys, rose composite enzyme liquid, new function flavoring agent mixed
It closes, and filters, be finally filled into bottle.
Step S3 sterilizes canned drink.
The step S1 includes following steps:
Step S101 chooses the fresh half-open corolla of polyphyll rose and blueberry, mulberries, fructus lycii, by it according to weight ratio
It is selected for 100 parts, 2-8 parts, 2-8 parts, 2-8 parts.
The half-open corolla of polyphyll rose is picked in annual May.
Above-mentioned raw materials are carried out clear water cleaning by step S102 respectively.
Ozone generator is placed in water to form the Ozone Water dissolved with ozone by step S103, and above-mentioned raw materials immersion is killed
Bacterium.
Raw material is placed in broken tank by step S104, is crushed and is beaten, then using with 100 mesh stainless steels
The link-suspended basket centrifuge of sieve separates slagging-off, obtains rose composite juice.
Step S105 is inoculated with food processing in rose composite juice and is fermented with saccharomycete, and inoculum concentration presses fermentation liquid weight
Measure 0.05-0.10% inoculation, 25 DEG C -28 DEG C of fermentations 4-5 days.The preferred high activity dry beer yeast bacterium powder of saccharomycete.
Step S106 separates slagging-off using the link-suspended basket centrifuge with 100 mesh stainless steel mesh.
Juice is placed in progress room temperature ageing in oak barrel by step S107.
Step S108 carries out vacuum filtration filtering to the juice after ageing, leaves and takes filtrate.
Step S109 adds pure water tune that will be made into the juice that alcoholic strength is 6%V/V.
Step S110 carries out physics mode sterilization to juice.
The physics mode sterilization is using ultrahigh voltage pulse electric field sterilization, pulse strong-light sterilization, high-voltage electrostatic field sterilization, half
One of conductor photo-catalyst, microwave disinfection or radiation sterilizing.
In the step S3, physical sterilization is carried out to canned drink, sterilization mode is killed using ultrahigh voltage pulse electric field
One of bacterium, pulse strong-light sterilization, high-voltage electrostatic field sterilization, conductor photocatalysis sterilization, microwave disinfection or radiation sterilizing.
Oligopeptide rose enzyme new function drink is to want raw material based on pure water, rose composite enzyme liquid, oligomeric Gly-His-Lys,
Appropriate xylo-oligosaccharide, resistant dextrin, maltitol, citric acid, L-arabinose, formulated, filtering, filling and sterilization etc. is added
Step is made.
(3) beneficial effect
1. oligopeptide rose enzyme new function drink provided by the invention, oligomeric Gly-His-Lys therein are deep-sea fish skin refinement,
It is the collagen of 2-10 amino acid composition, molecule little Yi absorbs.
It is the specified medicine of country 2. oligopeptide rose enzyme new function drink provided by the invention is with the half-open corolla of polyphyll rose
Homologous rose category is eaten, it is very strict in the standard and rose composite enzyme liquid fermentation process manually picked, it can guarantee rose
The nutrition of corolla retains, and effect is good.
3. oligopeptide rose enzyme new function drink preservative free addition provided by the invention, has whitening and moistening skin, cleaning
The effect of enteron aisle, conditioning physical function.
Specific embodiment
The invention will be further described below.
A kind of oligopeptide rose enzyme new function drink includes pure water, oligomeric Gly-His-Lys, rose composite enzyme liquid, new
Function flavoring agent.
The oligomeric Gly-His-Lys be using deep-sea fish skin as raw material, it is refined oligomeric through enzymatic hydrolysis, concentration, spray drying step
Gly-His-Lys.The rose composite enzyme liquid be using polyphyll red rose as major ingredient, blueberry, mulberries, fructus lycii be auxiliary material, through sorting, cleaning,
It sterilizes, is broken, mashing, be inoculated with the fermentation of food processing yeast, separate and remove slag, juice ageing, filtering, add pure water allotment, mistake
Bacterium process is filtered out to be made.The new function flavoring agent includes xylo-oligosaccharide, resistant dextrin, L-arabinose.
The pure water, oligomeric Gly-His-Lys, rose composite enzyme liquid, new function flavoring agent parts by weight proportion be pure water
20-30 parts, Gly-His-Lys 1-4 parts oligomeric, 15-30 parts of rose composite enzyme liquid, 2-6 parts of new function flavoring agent.
The new function flavoring agent also includes maltitol, citric acid.
Oligopeptide rose enzyme new function drink, preparation process includes following steps:
Step S1 prepares rose composite enzyme liquid.
Step S2 deploys the pure water of specific proportion, oligomeric Gly-His-Lys, rose composite enzyme liquid, new function flavoring agent mixed
It closes, and filters, be finally filled into bottle.
Step S3 sterilizes canned drink.
Include following steps in the step S1:
Step S101 chooses the fresh half-open corolla of polyphyll rose and blueberry, mulberries, fructus lycii, by it according to weight ratio
It is selected for 100 parts, 2-8 parts, 2-8 parts, 2-8 parts.The half-open corolla of polyphyll rose is picked in annual May.
Above-mentioned raw materials are carried out clear water cleaning by step S102 respectively.
Ozone generator is placed in water to form the Ozone Water dissolved with ozone by step S103, and above-mentioned raw materials immersion is killed
Bacterium.
Raw material is placed in broken tank by step S104, is crushed and is beaten, then using with 100 mesh stainless steels
The link-suspended basket centrifuge of sieve separates slagging-off, obtains rose composite juice.
Step S105 is inoculated with food processing in rose composite juice and is fermented with saccharomycete, and inoculum concentration presses fermentation liquid weight
Measure 0.05-0.10% inoculation, 25 DEG C -28 DEG C of fermentations 4-5 days.The preferred high activity dry beer yeast bacterium powder of saccharomycete.
Step S106 separates slagging-off using the link-suspended basket centrifuge with 100 mesh stainless steel mesh.
Juice is placed in progress room temperature ageing in oak barrel by step S107.
Step S108 carries out vacuum filtration filtering to the juice after ageing, leaves and takes filtrate.
Step S109 adds pure water tune that will be made into the juice that alcoholic strength is 6%V/V.
Step S110 carries out physics mode sterilization to juice, and sterilization time is 15~30min.
Sterilization mode is urged using ultrahigh voltage pulse electric field sterilization, pulse strong-light sterilization, high-voltage electrostatic field sterilization, semiconductor light
Change one of sterilization, microwave disinfection or radiation sterilizing.
In the step S3, physical sterilization is carried out to canned drink, sterilization mode is killed using ultrahigh voltage pulse electric field
One of bacterium, pulse strong-light sterilization, high-voltage electrostatic field sterilization, conductor photocatalysis sterilization, microwave disinfection or radiation sterilizing.
Oligopeptide rose enzyme new function drink is to want raw material based on pure water, rose composite enzyme liquid, oligomeric Gly-His-Lys,
Appropriate xylo-oligosaccharide, resistant dextrin, maltitol, citric acid, L-arabinose, formulated, filtering, filling and sterilization etc. is added
Step is made.
Oligopeptide rose enzyme new function drink provided by the invention, oligomeric Gly-His-Lys therein are deep-sea fish skin refinement, are
The collagen of 2-10 amino acid composition, molecule little Yi absorb.Oligomeric Gly-His-Lys are by the referred to as low of 2~10 Amino acid profiles
Poly- peptide, be using deep-sea fish skin as raw material, through enzymatic hydrolysis, concentration, spray drying and etc. refined oligomeric Gly-His-Lys.
The specific steps of oligomeric Gly-His-Lys preparation are as follows:
Fish-skin is put into extraction tank by the first step, and the softened water that 3-6 times of the fish-skin weight that feeds intake is added is cleaned, and is stirred
It is crushed after 5-15min and forms fish-skin solution.
Fish-skin solution is warming up to 85 DEG C, keeps the temperature 10-30min by second step.
The alkali protease of the trypsase, 1.25% that are respectively equivalent to fish skin raw material dry weight 0.75% is added in third step
The complex enzyme formulation that is made into of papain with 1% mixes, and cools down in fish-skin solution and is maintained at 50-55 DEG C, pH value 7.0-
Successive reaction 4 hours or more under the conditions of 7.5, enzymolysis liquid is obtained.
Enzymolysis liquid is warming up to 80 DEG C of enzyme deactivations by the 4th step, is stood.
Enzymolysis liquid is successively passed through diatomite, macroporous adsorption resin chromatography column and filter membrane filtering, filters fenestra by the 5th step
Diameter is 0.1 μm, filter pressure 0.1MPa.
The 0.5-1.0% active carbon for being equivalent to fish skin raw material dry weight is added in filtered fluid, stirs at low speed for 6th step
40min is filtered to remove active carbon, so that filtered fluid decolourizes.
7th step, by filtered fluid economic benefits and social benefits falling film concentration, spray drying, temperature is no more than 60 DEG C.It is dry to terminate to obtain
The oligomeric Gly-His-Lys.
Oligopeptide rose enzyme new function drink is the rose product of the specified integration of drinking and medicinal herbs of country with the half-open corolla of polyphyll rose
Class, it is very strict in the standard and rose composite enzyme liquid fermentation process manually picked, it can guarantee that the nutrition of rose corolla retains,
Effect is good.
The addition of oligopeptide rose enzyme new function drink preservative free has whitening and moistening skin, cleaning enteron aisle, conditioning body machine
The effect of energy.It is solid not increase gallbladder since maltitol hardly decomposes in vivo, does not make blood glucose rise for maltitol therein
Alcohol can be used as the raw-food material of diabetes patient, adiposis patient, while maltitol has certain viscosity, and has difficult Fermented,
So adding maltitol when manufacturing beverage, the plentiful lubrication of beverage mouthfeel can be made.
The present invention is not limited to the above-described embodiments, anyone can obtain other various shapes under the inspiration of the present invention
The product of formula.It is all according to equivalent changes and modifications within the scope of the patent application of the present invention, all should belong to covering scope of the invention.
Claims (6)
1. oligopeptide rose enzyme new function drink, it is characterised in that: include pure water, oligomeric Gly-His-Lys, rose composite enzyme
Liquid, new function flavoring agent；
The oligomeric Gly-His-Lys are using deep-sea fish skin as raw material, through enzymatic hydrolysis, concentration, the refined oligopeptide of spray drying step
Powder；
The rose composite enzyme liquid be using polyphyll red rose as major ingredient, blueberry, mulberries, fructus lycii be auxiliary material, through sorting, cleaning,
It sterilizes, is broken, mashing, be inoculated with the fermentation of food processing yeast, separate and remove slag, juice ageing, filtering, add pure water allotment, mistake
Bacterium process is filtered out to be made；
The new function flavoring agent includes xylo-oligosaccharide, resistant dextrin, L-arabinose.
2. oligopeptide rose enzyme new function drink according to claim 1, it is characterised in that: the pure water, oligomeric
Gly-His-Lys, rose composite enzyme liquid, new function flavoring agent parts by weight proportion for pure water 20-30 parts, it is Gly-His-Lys 1-4 parts oligomeric,
15-30 parts of rose composite enzyme liquid, 2-6 parts of new function flavoring agent.
3. oligopeptide rose enzyme new function drink according to claim 1, it is characterised in that: the new function flavoring agent
It also include maltitol, citric acid.
4. oligopeptide rose enzyme new function drink according to claim 1, it is characterised in that: its preparation process includes
Following steps,
Step S1 prepares rose composite enzyme liquid；
Step S2, by the pure water of specific proportion, oligomeric Gly-His-Lys, rose composite enzyme liquid, the allotment mixing of new function flavoring agent, and
Filtering, is finally filled into bottle；
Step S3 sterilizes canned drink.
5. oligopeptide rose enzyme new function drink according to claim 4, it is characterised in that: the step S1 includes
Following steps,
Step S101 chooses the fresh half-open corolla of polyphyll rose and blueberry, mulberries, fructus lycii, by its according to weight ratio be 100
Part, 2-8 parts, 2-8 parts, 2-8 parts select；The half-open corolla of polyphyll rose is picked in annual May；
Above-mentioned raw materials are carried out clear water cleaning by step S102 respectively；
Ozone generator is placed in water to form the Ozone Water dissolved with ozone by step S103, by above-mentioned raw materials soaking sterilization；
Raw material is placed in broken tank by step S104, is crushed and is beaten, then using with 100 mesh stainless steel mesh
Link-suspended basket centrifuge separate slagging-off, obtain rose composite juice；
Step S105 is inoculated with food processing in rose composite juice and is fermented with saccharomycete, and inoculum concentration presses fermentation liquid weight
0.05-0.10% inoculation, 25 DEG C -28 DEG C of fermentations 4-5 days；
Step S106 separates slagging-off using the link-suspended basket centrifuge with 100 mesh stainless steel mesh；
Juice is placed in progress room temperature ageing in oak barrel by step S107；
Step S108 carries out vacuum filtration filtering to the juice after ageing, leaves and takes filtrate；
Step S109 adds pure water tune that will be made into the juice that alcoholic strength is 6%V/V；
Step S110 carries out physics mode sterilization to juice.
6. oligopeptide rose enzyme new function drink according to claim 5, it is characterised in that: the physics mode sterilization
Using ultrahigh voltage pulse electric field sterilization, pulse strong-light sterilization, high-voltage electrostatic field sterilization, conductor photocatalysis sterilization, microwave disinfection
Or one of radiation sterilizing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910196536.8A CN109730224A (en) | 2019-03-15 | 2019-03-15 | Oligopeptide rose enzyme new function drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910196536.8A CN109730224A (en) | 2019-03-15 | 2019-03-15 | Oligopeptide rose enzyme new function drink |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109730224A true CN109730224A (en) | 2019-05-10 |
Family
ID=66370516
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910196536.8A Withdrawn CN109730224A (en) | 2019-03-15 | 2019-03-15 | Oligopeptide rose enzyme new function drink |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109730224A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110353258A (en) * | 2019-07-05 | 2019-10-22 | 漳州政融食品开发股份有限公司 | A kind of ferment preparation facilities and technique |
| CN111758959A (en) * | 2020-07-04 | 2020-10-13 | 山东天欣生物科技有限公司 | Anti-saccharification weight-losing enzyme peptide powder |
| CN114403432A (en) * | 2022-01-04 | 2022-04-29 | 山东醐醍食品科技有限公司 | Production process and formula of mulberry and rose enzyme |
| CN115702675A (en) * | 2021-08-10 | 2023-02-17 | 珠海吉易斯生物科技有限公司 | Production process of selenium-rich mulberry enzyme |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102356899A (en) * | 2011-09-07 | 2012-02-22 | 中国食品发酵工业研究院 | Natural fruit and vegetable ferment beverage, and preparation method thereof |
| CN102851178A (en) * | 2012-10-11 | 2013-01-02 | 甘肃农业大学 | Fermented Kushui rose wine |
| CN104643086A (en) * | 2015-03-11 | 2015-05-27 | 山东凤凰生物有限公司 | Preparation method of rose ferment |
| CN105733865A (en) * | 2014-12-11 | 2016-07-06 | 济南紫金玫瑰有限公司 | Manufacturing method of fermented rose wine |
| CN105820930A (en) * | 2016-06-16 | 2016-08-03 | 黑龙江省带岭林业科学研究所 | Wild rose wine and preparing method thereof |
| CN108771215A (en) * | 2018-05-18 | 2018-11-09 | 丽江师范高等专科学校 | The preparation method and products thereof of rose ferment |
| CN109097228A (en) * | 2018-09-20 | 2018-12-28 | 潍坊职业学院 | A kind of preparation method of mulberries rose fruit wine |
-
2019
- 2019-03-15 CN CN201910196536.8A patent/CN109730224A/en not_active Withdrawn
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102356899A (en) * | 2011-09-07 | 2012-02-22 | 中国食品发酵工业研究院 | Natural fruit and vegetable ferment beverage, and preparation method thereof |
| CN102851178A (en) * | 2012-10-11 | 2013-01-02 | 甘肃农业大学 | Fermented Kushui rose wine |
| CN105733865A (en) * | 2014-12-11 | 2016-07-06 | 济南紫金玫瑰有限公司 | Manufacturing method of fermented rose wine |
| CN104643086A (en) * | 2015-03-11 | 2015-05-27 | 山东凤凰生物有限公司 | Preparation method of rose ferment |
| CN105820930A (en) * | 2016-06-16 | 2016-08-03 | 黑龙江省带岭林业科学研究所 | Wild rose wine and preparing method thereof |
| CN108771215A (en) * | 2018-05-18 | 2018-11-09 | 丽江师范高等专科学校 | The preparation method and products thereof of rose ferment |
| CN109097228A (en) * | 2018-09-20 | 2018-12-28 | 潍坊职业学院 | A kind of preparation method of mulberries rose fruit wine |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110353258A (en) * | 2019-07-05 | 2019-10-22 | 漳州政融食品开发股份有限公司 | A kind of ferment preparation facilities and technique |
| CN111758959A (en) * | 2020-07-04 | 2020-10-13 | 山东天欣生物科技有限公司 | Anti-saccharification weight-losing enzyme peptide powder |
| CN115702675A (en) * | 2021-08-10 | 2023-02-17 | 珠海吉易斯生物科技有限公司 | Production process of selenium-rich mulberry enzyme |
| CN114403432A (en) * | 2022-01-04 | 2022-04-29 | 山东醐醍食品科技有限公司 | Production process and formula of mulberry and rose enzyme |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109730224A (en) | Oligopeptide rose enzyme new function drink | |
| CN103103053A (en) | Okra fruit and vegetable composite liquor and preparation method thereof | |
| CN104593219A (en) | Fermented kiwi fruit vinegar and brewing method thereof | |
| CN106616165A (en) | Rose probiotic ferment beverage and production method thereof | |
| CN105533524B (en) | A kind of black garlic pectase and preparation method thereof | |
| CN101457188A (en) | Medlar fruit wine | |
| CN103789190B (en) | A kind of light Olive vinegar and production method thereof | |
| CN105286018A (en) | Pear vinegar beverage capable of clearing heat and clearing internal heat and preparation method of pear vinegar beverage | |
| CN102618430A (en) | Method for preparing pomegranate fruit vinegar | |
| CN104694344A (en) | Mulberry wine preparing method | |
| CN105995344A (en) | Blueberry vinegar beverage product and making method thereof | |
| CN108812998A (en) | A kind of globe artichoke black-tea fungus drink and preparation method thereof | |
| CN102783692A (en) | Innovative astringency removal technique for olive juice and innovative bitter removal technique for citrus juice | |
| CN108823034A (en) | A kind of brewing method of honey raisin tree fruit wine | |
| CN109294864B (en) | Method for brewing vinegar by utilizing red yeast debitterized olive juice | |
| CN106605816A (en) | Citrus fruit vinegar beverage capable of invigorating spleen and promoting digestion and preparation method of citrus fruit vinegar beverage | |
| CN104232430A (en) | Skin-nourishing wrinkle-proof jabuticaba and Kombucha beverage | |
| CN106591087A (en) | Multi-fruity-taste mixed citrus fruit vinegar beverage and preparation method thereof | |
| CN106071516B (en) | The preparation method of Chinese yam Pleurotus eryngii composite flavor beverage | |
| CN105695207A (en) | Hibiscus sabdariffa-grape composite fruit wine and production method thereof | |
| CN104845790A (en) | Kunlun chrysanthemum wine and preparation method thereof | |
| CN109805234A (en) | A kind of probiotics fermention plant beverage and preparation method | |
| CN108277139A (en) | A kind of wrinkled papaya wine and its preparation method | |
| CN104304456B (en) | A kind of Semen Cassiae milk vinegar health beverage | |
| CN107557211B (en) | Papaya wine, preparation method and anti-tumor application |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190510 |
|
| WW01 | Invention patent application withdrawn after publication |