CN111034796A - Preparation method of low-sugar type grape milk beer beverage - Google Patents
Preparation method of low-sugar type grape milk beer beverage Download PDFInfo
- Publication number
- CN111034796A CN111034796A CN201911359738.6A CN201911359738A CN111034796A CN 111034796 A CN111034796 A CN 111034796A CN 201911359738 A CN201911359738 A CN 201911359738A CN 111034796 A CN111034796 A CN 111034796A
- Authority
- CN
- China
- Prior art keywords
- grape
- milk
- yogurt
- low
- beer beverage
- 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- Withdrawn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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a preparation method of a low-sugar type grape milk beer beverage, which comprises the following steps: selecting wine grapes, cleaning and airing, crushing and removing stalks, squeezing and removing peel residues, adding a sulfurous acid solution and pectinase while stirring to generate grape juice; step two, adding milk and a yogurt starter into the grape juice prepared in the step one during stirring, and fermenting into grape yogurt; saccharifying malt and hops, filtering and cooling to 10 ℃ to form wort with the concentration of 8 ℃; and step four, stirring and uniformly mixing the grape juice prepared in the step one, the grape yogurt prepared in the step two, the wort prepared in the step three, the stabilizer, the sour agent, the stevioside and the yeast mixture, and fermenting. The invention makes full use of natural sugar in the grape as a carbon source for microbial fermentation, takes organic acid generated by grape fermentation as a sour agent, and ferments the sour agent with fresh milk and wort to generate the low-sugar type grape milk beer beverage which has rich nutrition and combines milk fragrance, beer fragrance and grape fragrance, and has wide market prospect.
Description
Technical Field
The invention relates to a preparation method of a low-sugar type grape milk beer beverage in the field of milk-containing beverages.
Background
The milk beer is a low-alcohol and carbon dioxide-containing milk beverage prepared by secondary fermentation of fresh milk serving as a raw material through lactic acid bacteria and saccharomycetes. The milk beer has sour and sweet taste, not only has the frankincense of the yoghourt, but also has the mellow fragrance of the beer, and forms the special fragrance of the milk beer. CN 101948718B discloses a preparation method of high-quality yeast and milk beer beverage thereof, which is prepared by fermenting yeast after homogenizing yoghourt, sweetener, stabilizer and sour agent. CN 103621625A discloses a production method of a low-fat milk beer beverage rich in live bacteria, which comprises the steps of carrying out secondary fermentation on fresh milk after the fresh milk is degreased and fermented into yogurt, and then, carrying out secondary fermentation on the yogurt, sucrose, a compound stabilizer and an acid agent. In the production process of the milk beer, the sweetener sucrose is required to be added to improve the taste of the milk beer. Too much intake of sucrose or sugar-containing substances such as honey is likely to cause health problems such as obesity, dental caries, gout, etc., and further cause diseases such as hypertension, diabetes, dyslipidemia, etc. In 2019, 3 months, the special action of sugar reduction is started in the national health commission office hall, so that the attention of Chinese people on the harm of sugar eating is attracted.
The grape is rich in nutrition, and is rich in glucose, protein, vitamin A/C/E, fat, dietary fiber, various minerals, and various amino acids and fruit acids required by human body. Meanwhile, the grapes also provide high-quality carbon sources and energy for microorganisms such as lactic acid bacteria, saccharomyces cerevisiae and the like, and the grapes are more abundant in nutrition after fermentation and comprise a small amount of sugars, organic acids, inorganic salts, polyphenols and various amino acids.
Based on the above, the invention provides a novel beverage which reduces sucrose intake, is beneficial to health, has low raw material cost and simple and convenient preparation process, and simultaneously has the flavor of milk beer, rich nutrition and keeps the taste.
Disclosure of Invention
The invention aims to provide a preparation method of a low-sugar type grape milk beer beverage, which is rich in nutrition, high in stability and wide in market prospect, and the low-sugar type grape milk beer beverage is prepared by fully utilizing natural sugars in grapes as a carbon source for microbial fermentation and organic acid generated by grape fermentation as a sour agent and fermenting the sour agent together with fresh milk and wort.
In order to achieve the technical purpose, the invention adopts the following technical scheme.
The formula adopted by the invention takes grape juice, milk and wort as raw materials, and comprises two processes of fermenting the grape juice and the milk yogurt to form the grape yogurt, and then fermenting the grape juice, the wort and the grape yogurt together to form the low-sugar grape milk beer. Sodium carboxymethylcellulose, pectin, polyglycerol fatty acid ester, xanthan gum, stevioside and the like are added in the reaction process, so that milk fat is prevented from being separated out, milk products are prevented from being layered, and the stability and the taste of the milk beer are improved.
A preparation method of a low-sugar type grape milk beer beverage sequentially comprises the following steps:
selecting wine grapes, cleaning and airing, crushing to remove stalks, squeezing to remove peel and residue, adding a sulfurous acid solution and pectinase while stirring to generate grape juice.
In the first step, the grapes for brewing wine are one or more of Cabernet Sauvignon (Kabernet Sauvignon), snake dragon pearl (Cabernet gernischt), Merlot (Merlot), Chardonnay (Chardonnay), matheran (Marselan), rivastigmine (Riesling), pindol (Cabernet Franc), melanopino (Pinot Noir), Vitis Amurensis Rupr and Muscat Hamburg.
The concentration of the sulfurous acid solution is 6wt%, the adding amount of the sulfurous acid solution is 0.6-1.0 mL per kilogram of grapes, and the further preferable using amount is 0.8 mL; the dosage of the pectinase is 10-25 mg added to each kilogram of grapes, and the more preferable dosage is 20 mg.
And step two, adding milk and a yogurt starter into the grape juice prepared in the step one during stirring, and fermenting into grape yogurt.
In the second step, the grape yogurt is prepared by fermenting 75-100 parts of milk, 20-25 parts of grape juice and a yogurt starter; the yogurt starter is lactic acid bacteria separated from commercially available yogurt, the consumption of the lactic acid bacteria is 0.05-0.1 wt% of mixed liquid of grape juice and milk, and the lactic acid bacteria are fermented at 42 ℃ until the acidity is 70-90 DEG T.
And step three, saccharifying the malt and the hops, filtering and cooling to 10 ℃ to form wort with the concentration of 8 degrees.
And step four, stirring and uniformly mixing the grape juice prepared in the step one, the grape yogurt prepared in the step two, the wort prepared in the step three, the stabilizer, the sour agent, the stevioside and the yeast mixture, and fermenting.
In the fourth step, in 100 parts by weight of mixed liquor of grape juice, grape yogurt and malt wort, 20-60 parts of grape juice, 20-40 parts of grape yogurt and 20-40 parts of malt wort are added, 0.3-0.8 part of stabilizer, 0.05-0.1 part of sour agent and 0.05-0.1 part of stevioside are added into the mixed liquor for mixing and preheating, pasteurization and homogenization are carried out, the temperature is reduced to 10-20 ℃, 0.3-0.7 part of yeast mixture is added, the temperature is controlled to 15-20 ℃, fermentation is carried out for 10-24 hours, the mixture is subjected to split charging after homogenization, and after-ripening is carried out at 4 ℃ for 12-24 hours, so that the low-sugar type grape milk beer beverage product is obtained.
The stabilizer is a mixture of 1 part of sodium carboxymethylcellulose, 1 part of pectin, 1 part of polyglycerol fatty acid ester and 1 part of xanthan gum; the sour agent is citric acid; the yeast mixture is a mixture of 1 part of saccharomyces cerevisiae (Angel yeast) and 1 part of beer yeast.
Compared with the prior art, the invention has the following beneficial effects:
(1) the low-sugar type grape milk beer beverage obtained by combining milk, grapes and wort fermentation into a whole is unique in flavor and rich in nutrition.
(2) The invention adopts glucose and fructose in grapes to replace sugars such as sucrose, honey or glucose syrup and the like, provides carbon source and energy for microorganisms, and forms grape-flavor yoghurt by fermenting with milk and also forms grape-flavor milk beer by fermenting with wort and yoghurt together. The milk beer flavor is provided, meanwhile, the intake of sucrose is reduced, and diseases caused by excessive intake of sugar are reduced.
(3) The invention makes full use of organic acid formed by fermenting grape juice to replace part of acid flavor to adjust the flavor of the milk beer, and also generates vitamin A, C, E and polyphenol substances by fermenting the grape juice, thereby increasing the flavor of the milk beer and the nutrition thereof.
(4) The sweet taste of the milk beer is adjusted by stevioside. Stevioside serving as a sweetening agent derived from plants has high safety, passes the safety evaluation of JECFA (Joint food additive expert Committee of the world health organization and the food and agriculture organization of the United nations), and is mature and applied for more than 30 years in China. The sweet taste is similar to that of cane sugar, has high sweetness and low calorie, and is safe for people with diabetes.
Detailed Description
The present invention is further illustrated below with reference to examples in order to facilitate understanding of the present invention by those skilled in the art. It is to be understood that the invention is not limited in scope to the specific embodiments, but is intended to cover various modifications within the spirit and scope of the invention as defined and defined by the appended claims, as would be apparent to one of ordinary skill in the art.
It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict.
Example 1:
a preparation method of low-sugar grape milk beer beverage comprises (1) selecting wine grape cabernet sauvignon, cleaning, adding 0.8ml of 6% sulfurous acid solution and 20mg of pectinase into each kilogram of grape to make grape juice; (2) adding 0.08g of lactobacillus into the mixed solution of 20g of grape juice and 80g of sterilized fresh milk, and culturing at the constant temperature of 42 ℃ until the acidity is 80 DEG T to form grape yogurt; (3) weighing 30g of grape yogurt, 30g of wort, 40g of grape juice, 0.3g of yeast mixture, 0.4g of stabilizer, 0.07g of citric acid and 0.06g of stevioside, uniformly mixing, and fermenting at 20 ℃ for 20 hours; (4) and homogenizing the formed grape milk beer, subpackaging, and aging in a refrigerator at 4 ℃ for 20h to obtain the low-sugar grape milk beer beverage product.
Example 2:
a preparation method of a low-sugar grape milk beer beverage comprises the following steps of (1) selecting wine-making grape Chardonnay, cleaning, and adding 0.8ml of 6% sulfurous acid solution and 20mg of pectinase into each kilogram of grapes to prepare grape juice; (2) adding 0.075g of lactobacillus into the mixture of 25g of grape juice and 75g of sterilized fresh milk, and culturing at a constant temperature of 42 ℃ until the acidity is 70 DEG T to form grape yogurt; (3) weighing 40g of grape yogurt, 40g of wort, 20g of grape juice, 0.4g of yeast mixture, 0.5g of stabilizer, 0.1g of citric acid and 0.1g of stevioside, uniformly mixing, and fermenting at 20 ℃ for 24 hours; (4) and homogenizing the formed grape milk beer, subpackaging, and aging in a refrigerator at 4 ℃ for 24h to obtain the low-sugar grape milk beer beverage product.
Example 3:
a preparation method of a low-sugar grape milk beer beverage comprises the following steps of (1) selecting wine-making grape rehmanning, cleaning, and adding 0.8ml of 6% sulfurous acid solution and 20mg of pectinase into each kilogram of grapes to prepare grape juice; (2) adding 0.1g of lactobacillus into the mixture of 20g of grape juice and 100g of sterilized fresh milk, and culturing at a constant temperature of 42 ℃ until the acidity is 90 DEG T to form grape yogurt; (3) weighing 20g of grape yogurt, 20g of wort, 60g of grape juice, 0.5g of yeast mixture, 0.3g of stabilizer, 0.05g of citric acid and 0.05g of stevioside, uniformly mixing, and fermenting at 20 ℃ for 20 hours; (4) and homogenizing the formed grape milk beer, subpackaging, and aging in a refrigerator at 4 ℃ for 10h to obtain the low-sugar grape milk beer beverage product.
Comparative example 1:
(1) selecting wine grape cabernet sauvignon, cleaning, adding 0.8ml of 6% sulfurous acid solution and 20mg of pectinase into each kilogram of grape to prepare grape juice; (2) adding 0.08g of lactobacillus into the mixed solution of 40g of grape juice and 80g of sterilized fresh milk, and culturing at the constant temperature of 42 ℃ until the acidity is 72-degree T to form grape yogurt; (3) weighing 15g of grape yogurt, 50g of wort, 35g of grape juice, 0.2g of yeast mixture, 0.2g of stabilizer, 0.04g of citric acid and 0.1g of stevioside, uniformly mixing, and fermenting at 20 ℃ for 25 h; (4) homogenizing the obtained grape milk beer, packaging, and aging in refrigerator at 4 deg.C for 20 hr.
Comparative example 2:
(1) selecting wine grape cabernet sauvignon, cleaning, adding 0.8ml of 6% sulfurous acid solution and 20mg of pectinase into each kilogram of grape to prepare grape juice; (2) adding 0.12g of lactobacillus into the mixed solution of 20g of grape juice and 120g of sterilized fresh milk, and culturing at the constant temperature of 42 ℃ until the acidity is 95 DEG T to form grape yogurt; (3) weighing 45g of grape yogurt, 45g of wort, 10g of grape juice, 0.55g of yeast mixture, 0.6g of stabilizer, 0.12g of citric acid and 0.04g of stevioside, uniformly mixing, and fermenting at 20 ℃ for 25 h; (4) homogenizing the obtained grape milk beer, packaging, and aging in refrigerator at 4 deg.C for 20 hr.
Comparative example 3:
(1) adding 0.1g of lactobacillus into the mixed solution of 7g of sucrose and 100g of sterilized fresh milk, and culturing at a constant temperature of 42 ℃ until the acidity is 72-degree T to form yogurt; (3) weighing 45g of yogurt, 45g of wort, 7g of sucrose, 0.3g of yeast mixture, 0.5g of stabilizer and 0.07g of citric acid, uniformly mixing, and fermenting at 20 ℃ for 20 hours; (4) homogenizing the obtained grape milk beer, packaging, and aging in refrigerator at 4 deg.C for 20 hr.
Table six evaluation results of different embodiments
| Detailed description of the preferred embodiments | Whether or not to stratify | Flavor and taste | Sucrose content |
| Example 1 | Is free of | The grape milk beer has moderate taste and sour and sweet | 0.05％ |
| Example 2 | Is free of | The grape milk beer has moderate taste and sour and sweet | 0.08％ |
| Example 3 | Is free of | The grape milk beer has moderate taste and sour and sweet | 0.06％ |
| Comparative example 1 | Is that | The grape milk beer has moderate taste and sour and sweet | 0.1％ |
| Comparative example 2 | Is free of | Milk beer taste, light grape taste | 0.08％ |
| Comparative example 3 | Is free of | Milk beer is moderate in fragrance and sweetness and sourness | 0.5％ |
Claims (7)
1. A preparation method of a low-sugar type grape milk beer beverage sequentially comprises the following steps:
selecting wine grapes, cleaning and airing, crushing and removing stalks, squeezing and removing peel residues, adding a sulfurous acid solution and pectinase while stirring to generate grape juice;
step two, adding milk and a yogurt starter into the grape juice prepared in the step one during stirring, and fermenting into grape yogurt;
saccharifying malt and hops, filtering and cooling to 10 ℃ to form wort with the concentration of 8 ℃;
and step four, stirring and uniformly mixing the grape juice prepared in the step one, the grape yogurt prepared in the step two, the wort prepared in the step three, the stabilizer, the sour agent, the stevioside and the yeast mixture, and fermenting.
2. The method for preparing a low sugar grape milk beer beverage according to claim 1, wherein in step one, the wine grapes are one or more of cabernet sauvignon, snake dragon, mele, chardonnay, masylang, rekino, pindol, nipino, amur grape, rose.
3. The method for preparing the low-sugar type milk beer beverage according to claim 1, wherein in the first step, the concentration of the sulfurous acid solution is 6wt%, the addition amount of the sulfurous acid solution is 0.6-1.0 mL per kilogram of grapes, and the dosage of the pectinase is 10-25 mg per kilogram of grapes.
4. The method for preparing a reduced sugar type milk beer beverage according to claim 3, wherein the concentration of the sulfurous acid solution is 6wt% and the amount is 0.8mL per kg of grapes, and the amount of the pectinase is 20mg per kg of grapes.
5. The preparation method of the low-sugar type grape milk beer beverage according to claim 1, wherein in the second step, the grape yogurt is prepared by fermenting 75-100 parts of milk, 20-25 parts of grape juice and a yogurt starter, the yogurt starter is lactic acid bacteria, the amount of the lactic acid bacteria is 0.05-0.1 wt% of the mixed liquid of the grape juice and the milk, and the yogurt starter is fermented at 42 ℃ until the acidity is 70-90 degrees T.
6. The preparation method of the low-sugar type grape milk beer beverage according to claim 1, wherein in the fourth step, in 100 parts by weight of a mixed solution of grape juice, grape yogurt and malt juice, 20-60 parts of grape yogurt, 20-40 parts of grape yogurt and 20-40 parts of malt juice are added, 0.3-0.8 part of a stabilizer, 0.05-0.1 part of a sour agent and 0.05-0.1 part of stevioside are added into the mixed solution, the mixed solution is mixed and preheated, pasteurized and homogenized, the temperature is reduced to 10-20 ℃, 0.3-0.7 part of a yeast mixture is added, the temperature is controlled to 15-20 ℃ for fermentation for 10-24 h, the homogenized mixture is packaged, and the 4 ℃ is post-ripened for 12-24 h, so that the low-sugar type grape milk beer beverage product is obtained.
7. The method for preparing the low-sugar type milk beer beverage according to claim 1, wherein in the fourth step, the stabilizer is a mixture of 1 part of sodium carboxymethylcellulose, 1 part of pectin, 1 part of polyglycerol fatty acid ester and 1 part of xanthan gum; the sour agent is citric acid; the yeast mixture is a mixture of 1 part of saccharomyces cerevisiae and 1 part of beer yeast.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911359738.6A CN111034796A (en) | 2019-12-25 | 2019-12-25 | Preparation method of low-sugar type grape milk beer beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911359738.6A CN111034796A (en) | 2019-12-25 | 2019-12-25 | Preparation method of low-sugar type grape milk beer beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111034796A true CN111034796A (en) | 2020-04-21 |
Family
ID=70239638
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911359738.6A Withdrawn CN111034796A (en) | 2019-12-25 | 2019-12-25 | Preparation method of low-sugar type grape milk beer beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111034796A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014093945A (en) * | 2012-11-07 | 2014-05-22 | Asahi Breweries Ltd | Method for sterilizing packaged carbonated alcoholic beverage |
| CN103881857A (en) * | 2014-03-20 | 2014-06-25 | 河北科技大学 | Method for preparing milk beer |
| US20140234488A1 (en) * | 2013-02-15 | 2014-08-21 | Alice Chang | Beverage system, including bubble beverage, instant beverage, beverage with dissolved gas, and beverage with ingredient |
| CN107372825A (en) * | 2017-08-09 | 2017-11-24 | 江苏省农业科学院 | A kind of blueberry milk beer drink and its production method |
| CN108485852A (en) * | 2018-04-08 | 2018-09-04 | 南阳师范学院 | A kind of Kiwi berry milk beer beverage and preparation method thereof |
| CN109090239A (en) * | 2018-07-02 | 2018-12-28 | 长沙湘资生物科技有限公司 | Selenium-rich blueberry probiotic products and preparation method thereof |
-
2019
- 2019-12-25 CN CN201911359738.6A patent/CN111034796A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014093945A (en) * | 2012-11-07 | 2014-05-22 | Asahi Breweries Ltd | Method for sterilizing packaged carbonated alcoholic beverage |
| US20140234488A1 (en) * | 2013-02-15 | 2014-08-21 | Alice Chang | Beverage system, including bubble beverage, instant beverage, beverage with dissolved gas, and beverage with ingredient |
| CN103881857A (en) * | 2014-03-20 | 2014-06-25 | 河北科技大学 | Method for preparing milk beer |
| CN107372825A (en) * | 2017-08-09 | 2017-11-24 | 江苏省农业科学院 | A kind of blueberry milk beer drink and its production method |
| CN108485852A (en) * | 2018-04-08 | 2018-09-04 | 南阳师范学院 | A kind of Kiwi berry milk beer beverage and preparation method thereof |
| CN109090239A (en) * | 2018-07-02 | 2018-12-28 | 长沙湘资生物科技有限公司 | Selenium-rich blueberry probiotic products and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 李宁等: "新型饮料苹果奶啤的研制", 《食品科技》 * |
| 李新玲等: "低糖奶啤饮料生产工艺与质量控制研究", 《中国乳品工业》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101455431B (en) | Orange fruit vinegar beverage and production method thereo | |
| CN107006742B (en) | Lactobacillus plantarum fermented mulberry fruit pulp and preparation method and application thereof | |
| CN104140922B (en) | A kind of making method of Mulberry fruit vinegar beverage | |
| CN102559470B (en) | Vitis amurensis fermented vinegar and production method thereof | |
| CN105670895B (en) | A kind of mango vinegar, mango vinegar beverage and preparation method thereof | |
| CN101469305A (en) | Medlar fruit vinegar and preparation thereof | |
| JPH10179134A (en) | Garlic vinegar | |
| CN105400631A (en) | Processing method of wild grape wine | |
| CN111194837A (en) | Additive-free apple vinegar beverage and preparation method thereof | |
| CN103103104A (en) | Mulberry fermented fruit vinegar and process thereof | |
| CN111406861A (en) | Blueberry bubble beverage fermented by mixed bacteria and preparation method thereof | |
| CN105639371B (en) | A kind of production method of blueberry vinegar beverage | |
| KR20200057328A (en) | Manufacturing method of natural fermented vinegar using red ginseng | |
| CN111518656A (en) | Fruit wine and preparation method thereof | |
| JP5119352B2 (en) | Method for producing high-gap content Happoshu | |
| CN101914420B (en) | Low-alcohol fermented brier grape beverage and processing method thereof | |
| CN104560527A (en) | Blueberry brandy | |
| CN101270326A (en) | Method for preparing ecological water of strawberry cell | |
| CN102676340A (en) | Enzyme and leaven joint brewing method for papermulberry fruit red wine | |
| CN101633874A (en) | Method for preparing grape wine rich in gamma-aminobutyric acid | |
| CN113491288B (en) | Fermented milk with snow pear and loquat flavor and preparation method thereof | |
| CN111034796A (en) | Preparation method of low-sugar type grape milk beer beverage | |
| CN111893015A (en) | Black tea fungus and mango composite fermented fruit wine and preparation method thereof | |
| CN103045451B (en) | Kiwifruit fermented fruit vinegar and processes | |
| CN112011430A (en) | High-value processing method for blueberries |
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: 20200421 |
|
| WW01 | Invention patent application withdrawn after publication |