CN112352893A - Preparation process of sweet osmanthus honey rice dew carbonated drink - Google Patents
Preparation process of sweet osmanthus honey rice dew carbonated drink Download PDFInfo
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- CN112352893A CN112352893A CN202011251186.XA CN202011251186A CN112352893A CN 112352893 A CN112352893 A CN 112352893A CN 202011251186 A CN202011251186 A CN 202011251186A CN 112352893 A CN112352893 A CN 112352893A
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- storage tank
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- dew
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- 244000242564 Osmanthus fragrans Species 0.000 title claims abstract description 36
- 235000019083 Osmanthus fragrans Nutrition 0.000 title claims abstract description 36
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 32
- 235000009566 rice Nutrition 0.000 title claims abstract description 32
- 235000012907 honey Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000014171 carbonated beverage Nutrition 0.000 title description 5
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 31
- 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 27
- 230000001954 sterilising effect Effects 0.000 claims abstract description 26
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000002245 particle Substances 0.000 claims abstract description 16
- 238000001914 filtration Methods 0.000 claims abstract description 11
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 claims abstract description 9
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 9
- 239000006188 syrup Substances 0.000 claims abstract description 9
- 235000020357 syrup Nutrition 0.000 claims abstract description 9
- 239000007787 solid Substances 0.000 claims abstract description 8
- 238000010000 carbonizing Methods 0.000 claims abstract description 5
- 238000003860 storage Methods 0.000 claims description 49
- 235000020195 rice milk Nutrition 0.000 claims description 43
- 239000003513 alkali Substances 0.000 claims description 4
- 238000007599 discharging Methods 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 239000000126 substance Substances 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000000151 deposition Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 238000005374 membrane filtration Methods 0.000 claims description 2
- 239000000463 material Substances 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 3
- 238000011049 filling Methods 0.000 abstract description 3
- 239000012535 impurity Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 description 7
- 235000016709 nutrition Nutrition 0.000 description 7
- 230000035764 nutrition Effects 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 235000003642 hunger Nutrition 0.000 description 3
- 230000004630 mental health Effects 0.000 description 3
- 238000003763 carbonization Methods 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 230000036186 satiety Effects 0.000 description 2
- 235000019627 satiety Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
Images
Classifications
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- 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
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
-
- 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Water Supply & Treatment (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation process of sweet osmanthus honey rice dew soda water, which has the technical scheme that: a preparation process of sweet osmanthus honey rice dew carbonated water comprises the steps of removing impurities in advance, adding dry sweet osmanthus, removing sweet osmanthus, filtering solid particles, adding honey, citric acid and fructose-glucose syrup, sterilizing and carbonizing to obtain the sweet osmanthus honey rice dew carbonated water. The invention integrates the auxiliary materials of sweet osmanthus and honey, increases the layering sense of the taste of the product, and presents the complete product to the market by using the modern sterilization and filling technology.
Description
Technical Field
The invention relates to the field of rice dew processing, in particular to a preparation process of sweet osmanthus honey rice dew carbonated water.
Background
The rice milk is a novel beverage prepared by taking rice as a raw material through processes of leaching and the like, is fragrant, sweet and delicious, has the effects of allaying hunger and balancing nutrition, meets the requirements of modern people on pursuing high quality of life and benefiting physical and mental health for beverage food.
The existing rice milk has single taste, is difficult to realize the taste of various flavors, and needs to pass through different rice milk processing techniques if different raw materials are needed to be added to change the taste of the rice milk, while the existing rice milk processing techniques are difficult to realize the improvement and the change of the taste of the rice milk.
Therefore, there is a need for an improved structure that overcomes the above-mentioned deficiencies.
Disclosure of Invention
The invention aims to provide a preparation process of sweet osmanthus honey rice dew carbonated drink, which integrates sweet osmanthus and honey auxiliary materials, increases the layering sense of the taste of the product, and adopts modern sterilization and filling technology
The technical purpose of the invention is realized by the following technical scheme: a preparation process of sweet osmanthus honey rice dew carbonated drink comprises the following steps:
step 1, cleaning a temporary storage tank A, a temporary storage tank B and a temporary storage tank C for preparing rice dew soda water by using alkali and hot water before production, and avoiding no residue, peculiar smell, foreign matters and the like from entering brewing;
step 2, pouring 1.8kg-2.5kg of dry sweet osmanthus into a temporary storage tank A, then pouring 8000L-1200L of rice dew into the temporary storage tank A, standing for cold soaking for 2-3 days, and keeping the temperature in the temporary storage tank at 1.5-3 ℃ during the period;
step 3, after standing, absorbing water by the osmanthus fragrans particles and depositing the water on the bottom of a temporary storage tank, draining the osmanthus fragrans particles at the bottom, and then filtering the rice dew subjected to standing through a filtering device to remove the osmanthus fragrans particles and other solid substances which are not removed from the rice dew;
step 4, discharging the filtered rice milk into a temporary storage tank B, pressing 12kg-18kg of honey, 1.5kg-1.8kg of citric acid and 180kg-220kg of fructose-glucose syrup into the temporary storage tank B, and standing;
step 5, mixing the rice milk in the temporary storage tank B, standing, and then entering a sterilization device for instant sterilization, and cooling the rice milk to 8-12 ℃ after the instant sterilization;
step 6, transferring the sterilized rice milk into a temporary storage tank C, and keeping the temperature in the temporary storage tank C at 2 ℃;
step 7, carbonizing the rice milk in the temporary storage tank C to 2.5 times, and realizing that the sugar degree of the carbonized rice milk is 15 degrees Bx and CO2The content is 2.5 times.
The invention is further provided with: in step 3, the filtering device filters solid particles in the rice milk through membrane filtration.
The invention is further provided with: in the step 5, UHT ultrahigh temperature instantaneous sterilization is adopted by the sterilization device, the sterilization temperature is 100-.
The invention is further provided with: in step 4, the honey, citric acid and fructose-glucose syrup added are respectively: honey: 15kg, citric acid: 1.7kg, fructose-glucose syrup: 200 kg.
In conclusion, the invention has the following beneficial effects:
the invention integrates the auxiliary materials of sweet osmanthus and honey, increases the layering sense of the taste of the product, and presents the complete product to the market by using the modern sterilization and filling technology.
The rice milk not only maintains the higher nutritional value of the raw materials, but also has the effects of allaying hunger and balancing nutrition, meets the requirements of modern people on pursuing high quality of life and benefiting physical and mental health for beverage and food. The rice milk is rich in starch, the existence of the starch can increase the satiety of a human body and properly increase the heat of the human body, and one cup of the rice milk can be drunk well and can be drunk well. The invention creatively combines the traditional rice milk, utilizes the modern sterilization and carbonization processes, and adds flavoring auxiliary materials of sweet osmanthus and honey, so that the rice milk is an innovative product which is good in drinking and has nutrition, not only retains the traditional elements, but also adds a new process.
Drawings
FIG. 1 is a schematic flow diagram of the present invention.
Detailed Description
In order to make the technical means, the original characteristics, the achieved purposes and the effects of the invention easy to understand, the invention is further described with reference to the figures and the specific embodiments.
As shown in figure 1, the preparation process of the sweet osmanthus honey rice dew carbonated drink provided by the invention comprises the following steps:
step 1, cleaning a temporary storage tank A, a temporary storage tank B and a temporary storage tank C for preparing rice dew soda water by using alkali and hot water before production, and avoiding no residue, peculiar smell, foreign matters and the like from entering brewing.
Step 2, pouring 1.8kg-2.5kg of dry sweet osmanthus into a temporary storage tank A, then pouring 8000L-1200L of rice dew into the temporary storage tank A, standing for cold soaking for 2-3 days, and keeping the temperature in the temporary storage tank at 1.5-3 ℃ in the period.
Step 3, after standing, absorbing water by the osmanthus fragrans particles and depositing the water on the bottom of a temporary storage tank, draining the osmanthus fragrans particles at the bottom, and then filtering the rice dew subjected to standing through a filtering device to remove the osmanthus fragrans particles and other solid substances which are not removed from the rice dew; and the filtering device removes solid particles in the rice milk through membrane structure filtration.
And 4, discharging the filtered rice milk into a temporary storage tank B, pressing 12kg-18kg of honey, 1.5kg-1.8kg of citric acid and 180kg-220kg of fructose-glucose syrup into the temporary storage tank B, and standing.
Step 5, after the rice milk in the temporary storage tank B is mixed and stands, the rice milk enters a sterilization device for instant sterilization, and after the instant sterilization is finished, the temperature of the rice milk is reduced to 8-12 ℃; UHT ultrahigh temperature instant sterilization is adopted in the sterilization device, the sterilization temperature is 100-.
And 6, transferring the sterilized rice milk into a temporary storage tank C, and keeping the temperature in the temporary storage tank C at 2 ℃.
Step 7, carbonizing the rice milk in the temporary storage tank C to 2.5 times, and realizing that the sugar degree of the carbonized rice milk is 15 degrees Bx and CO2The content is 2.5 times.
The rice milk not only maintains the higher nutritional value of the raw materials, but also has the effects of allaying hunger and balancing nutrition, meets the requirements of modern people on pursuing high quality of life and benefiting physical and mental health for beverage and food. The rice milk is rich in starch, the existence of the starch can increase the satiety of a human body and properly increase the heat of the human body, and one cup of the rice milk can be drunk well and can be drunk well. The invention creatively combines the traditional rice milk, utilizes the modern sterilization and carbonization processes, and adds flavoring auxiliary materials of sweet osmanthus and honey, so that the rice milk is an innovative product which is good in drinking and has nutrition, not only retains the traditional elements, but also adds a new process.
Example 1: the temporary storage tanks A, B and C for preparing the rice dew soda water are cleaned by alkali and hot water in advance, so that no residue, peculiar smell, foreign matters and the like enter brewing. Then 2kg of dried sweet osmanthus is poured into a temporary storage tank A, 1000L of rice dew is poured into the temporary storage tank A, standing and cold soaking are carried out for 3 days, and the temperature in the temporary storage tank is kept at 2 ℃ during the period. After standing, the osmanthus fragrans particles absorb water and precipitate at the bottom of the temporary storage tank, the osmanthus fragrans particles at the bottom are drained, then the rice dew subjected to standing is filtered through a membrane structure, and the osmanthus fragrans particles and other solid substances which are not drained in the rice dew are removed.
Discharging the rice milk into a temporary storage tank B after the rice milk is filtered, and adding honey into the temporary storage tank B: 15kg, citric acid: 1.7kg, fructose-glucose syrup: 200 kg; then mixing and standing; then UHT ultra-high temperature instant sterilization is adopted, the sterilization temperature is 105 ℃, the time is 30 seconds, the sterilized rice milk is cooled to 10 ℃, and the sterilized rice milk is transferred into a temporary storage tank C, and the temperature in the temporary storage tank C is kept at 2 ℃. Then, carbonizing the rice milk in the temporary storage tank C to 2.5 times, and realizing that the sugar degree of the carbonized rice milk is 15 degrees Bx and CO2The content is 2.5 times.
In this document, the terms "upper", "lower", "front", "rear", "left", "right", "top", "bottom", "inner", "outer", "vertical", "horizontal", and the like indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, and are only for the purpose of clarity and convenience of description of the technical solutions, and thus, should not be construed as limiting the present invention.
As used herein, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, including not only those elements listed, but also other elements not expressly listed.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are given by way of illustration of the principles of the present invention, and that various changes and modifications may be made without departing from the spirit and scope of the invention as defined by the appended claims. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (4)
1. A preparation process of sweet osmanthus honey rice dew soda water is characterized by comprising the following steps:
step 1, cleaning a temporary storage tank A, a temporary storage tank B and a temporary storage tank C for preparing rice dew soda water by using alkali and hot water before production, and avoiding no residue, peculiar smell, foreign matters and the like from entering brewing;
step 2, pouring 1.8kg-2.5kg of dry sweet osmanthus into a temporary storage tank A, then pouring 8000L-1200L of rice dew into the temporary storage tank A, standing for cold soaking for 2-3 days, and keeping the temperature in the temporary storage tank at 1.5-3 ℃ during the period;
step 3, after standing, absorbing water by the osmanthus fragrans particles and depositing the water on the bottom of a temporary storage tank, draining the osmanthus fragrans particles at the bottom, and then filtering the rice dew subjected to standing through a filtering device to remove the osmanthus fragrans particles and other solid substances which are not removed from the rice dew;
step 4, discharging the filtered rice milk into a temporary storage tank B, pressing 12kg-18kg of honey, 1.5kg-1.8kg of citric acid and 180kg-220kg of fructose-glucose syrup into the temporary storage tank B, and standing;
step 5, mixing the rice milk in the temporary storage tank B, standing, and then entering a sterilization device for instant sterilization, and cooling the rice milk to 8-12 ℃ after the instant sterilization;
step 6, transferring the sterilized rice milk into a temporary storage tank C, and keeping the temperature in the temporary storage tank C at 2 ℃;
step 7, carbonizing the rice milk in the temporary storage tank C to 2.5 times, and realizing that the sugar degree of the carbonized rice milk is 15 degrees Bx and CO2The content is 2.5 times.
2. The preparation process of the sweet osmanthus honey rice dew soda water as claimed in claim 1, wherein in the step 3, the filtering device filters solid particles in the rice dew through membrane filtration.
3. The preparation process of the sweet osmanthus honey rice dew soda water as claimed in claim 1, wherein in the step 5, UHT ultrahigh temperature instant sterilization is adopted for the sterilization device, the sterilization temperature is 100-.
4. The preparation process of the sweet osmanthus honey rice dew soda water according to claim 1, wherein in the step 4, the honey, the citric acid and the fructose-glucose syrup are respectively added as follows: honey: 15kg, citric acid: 1.7kg, fructose-glucose syrup: 200 kg.
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| CN202011251186.XA CN112352893A (en) | 2020-11-11 | 2020-11-11 | Preparation process of sweet osmanthus honey rice dew carbonated drink |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011251186.XA CN112352893A (en) | 2020-11-11 | 2020-11-11 | Preparation process of sweet osmanthus honey rice dew carbonated drink |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1112958A (en) * | 1995-03-22 | 1995-12-06 | 南京科威科技实业有限公司 | Sweet-scented osmanthus syrup with fermented glutinous rice and the prodn. process |
| CN102578655A (en) * | 2012-02-13 | 2012-07-18 | 湖北阿玛宁工贸有限公司 | Beverage adopting osmanthus as main raw material and production method thereof |
| CN103734837A (en) * | 2014-01-29 | 2014-04-23 | 唐翔 | Preparation method for loquat vinegar drink |
| CN106418058A (en) * | 2016-11-22 | 2017-02-22 | 安徽大学 | Low-energy beverage with Chinese yam and sweet osmanthus and preparation method thereof |
| CN110684631A (en) * | 2019-10-22 | 2020-01-14 | 九江市耐得封缸酒业有限公司 | Formula of rice milk |
| CN111758865A (en) * | 2020-08-15 | 2020-10-13 | 南昌泰康食品科技有限公司 | Preparation method of fermented rice milk beverage |
| CN111893014A (en) * | 2020-07-20 | 2020-11-06 | 孔令琦 | Sweet wine carbonated drink and preparation method thereof |
-
2020
- 2020-11-11 CN CN202011251186.XA patent/CN112352893A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1112958A (en) * | 1995-03-22 | 1995-12-06 | 南京科威科技实业有限公司 | Sweet-scented osmanthus syrup with fermented glutinous rice and the prodn. process |
| CN102578655A (en) * | 2012-02-13 | 2012-07-18 | 湖北阿玛宁工贸有限公司 | Beverage adopting osmanthus as main raw material and production method thereof |
| CN103734837A (en) * | 2014-01-29 | 2014-04-23 | 唐翔 | Preparation method for loquat vinegar drink |
| CN106418058A (en) * | 2016-11-22 | 2017-02-22 | 安徽大学 | Low-energy beverage with Chinese yam and sweet osmanthus and preparation method thereof |
| CN110684631A (en) * | 2019-10-22 | 2020-01-14 | 九江市耐得封缸酒业有限公司 | Formula of rice milk |
| CN111893014A (en) * | 2020-07-20 | 2020-11-06 | 孔令琦 | Sweet wine carbonated drink and preparation method thereof |
| CN111758865A (en) * | 2020-08-15 | 2020-10-13 | 南昌泰康食品科技有限公司 | Preparation method of fermented rice milk beverage |
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Application publication date: 20210212 |