CN116445241A - Blueberry fruit vinegar blended beverage and preparation method thereof - Google Patents
Blueberry fruit vinegar blended beverage and preparation method thereof Download PDFInfo
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- 239000000052 vinegar Substances 0.000 title claims abstract description 86
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 86
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 69
- 238000002360 preparation method Methods 0.000 title claims abstract description 33
- 244000077233 Vaccinium uliginosum Species 0.000 title description 2
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 126
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 66
- 238000000855 fermentation Methods 0.000 claims abstract description 29
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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
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
-
- 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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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Organic Chemistry (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The application relates to a blueberry fruit vinegar blended beverage and a preparation method thereof, and relates to the technical field of beverage production, wherein the blueberry fruit vinegar blended beverage is prepared from the following raw materials in parts by weight: 6-10 parts of blueberry pure juice, 2-4 parts of semen cassiae powder, 3-7 parts of radix puerariae extract, 1-3 parts of fructo-oligosaccharide and 79-85 parts of blueberry pomace fermented fruit vinegar; the preparation method comprises the following steps: placing blueberry pomace, white granulated sugar and water into a container according to a certain proportion; adding potassium metabisulfite according to the proportion of 90-110mg/L of the total weight of the fermentation liquor, and uniformly stirring; adding fruit wine yeast, fermenting until the alcohol content reaches 6% -7%, terminating fermentation, heating for sterilization, and diluting to alcohol content of 6%; adding acetic acid bacteria into the liquid, fermenting until the total acid is more than 3.5g/100mL calculated by acetic acid, stopping fermenting, and filtering to obtain blueberry pomace fermented fruit vinegar; blending blueberry fruit vinegar beverage, and uniformly mixing the following raw materials: blueberry pure juice, semen cassiae powder, radix puerariae extract, fructo-oligosaccharides and blueberry pomace fermented fruit vinegar. The application can fully utilize the rest blueberry pomace.
Description
Technical Field
The application relates to the technical field of beverage production, in particular to a blueberry fruit vinegar blended beverage and a preparation method thereof.
Background
The beverage is one of important foods in daily life of people, and plays an important role in enriching the life of people. For example, the fruit juice beverage not only can supplement water for human bodies, but also can supplement other nutrient components such as vitamins. With the importance of people on health, blueberry eating is more and more widely used.
Related art see patent application publication No. CN103251096A discloses a blueberry juice beverage which is prepared from blueberry pulp, lonicera caerulea, longan grape, medlar, linden honey, white granulated sugar and spring water.
Aiming at the related technology, blueberry pomace can remain after juice extraction, and at present, the blueberry pomace is generally used as a raw material for cake food factories or candy production factories, but the dosage is limited, and more blueberry pomace can remain in blueberry juice processing enterprises.
Disclosure of Invention
In order to solve the problem that more blueberry pomace remains in the existing blueberry juice processing enterprises and the problem that the blueberry pomace cannot be utilized, the application provides a blueberry fruit vinegar blended beverage and a preparation method thereof.
In a first aspect, the present application provides a blueberry fruit vinegar blended beverage, which adopts the following technical scheme:
a blueberry fruit vinegar blended beverage is prepared from the following raw materials in parts by weight:
6-10 parts of blueberry pure juice;
2-4 parts of semen cassiae powder;
3-7 parts of radix puerariae extract;
1-3 parts of fructo-oligosaccharide;
79-85 parts of blueberry pomace fermented fruit vinegar.
Preferably, the material is prepared from the following raw materials in parts by weight: 8 parts of blueberry pure juice, 3 parts of cassia seed, 5 parts of extract, 2 parts of fructo-oligosaccharide and 82 parts of blueberry pomace fermented fruit vinegar.
In a second aspect, the preparation method of the blueberry fruit vinegar blended beverage provided by the application adopts the following technical scheme:
a preparation method of a blueberry fruit vinegar blended beverage comprises the following steps:
s1, placing blueberry pomace, white granulated sugar and water into a container according to a certain proportion;
s2, adding potassium metabisulfite according to the proportion of 90-110mg/L of the total weight of the fermentation liquor, and uniformly stirring;
s3, adding fruit wine yeast for fermentation, stopping fermentation after the alcoholic strength reaches 6% -7%, and heating and sterilizing after the fermentation is finished to obtain liquid A;
s4, diluting the liquid A obtained in the step S3 with water until the alcohol content is 6% to obtain a liquid B;
s5, adding acetic acid bacteria into the liquid B obtained in the step S4, fermenting at normal temperature in an open mode, stirring at least twice a day, and keeping the interval time between the two times at least 4 hours;
s6, fermenting until the total acid is more than 3.5g/100mL calculated by acetic acid, stopping fermenting, filtering to obtain filtrate C, namely the blueberry pomace fermented fruit vinegar, and storing the filtrate C at 3-5 ℃ for later use;
s7, preparing a blueberry fruit vinegar beverage, and uniformly mixing the following raw materials: blueberry pure juice, semen cassiae powder, radix puerariae extract, fructo-oligosaccharides and blueberry pomace fermented fruit vinegar.
By adopting the technical scheme, the fruit vinegar organic acid can regulate the acid-base balance in the body, the alcohol reacts with the acidic components in the fruit vinegar, mineral elements in food are combined with acidic substances, and the human body can absorb the mineral substances better to supplement the consumption of human body tissues.
Preferably, in the step S1, the mass ratio of the blueberry pomace to the water is 1:3-4, and the white granulated sugar accounts for 10% -20% of the total weight of the additive.
Preferably, in the step S2, potassium metabisulfite is added according to the proportion of 100mg/L of the total weight of the fermentation broth.
Preferably, in step S5, the inoculation amount of the acetic acid bacteria is 5% -15%.
Preferably, the acetic acid bacteria are one or two of Shanghai brewing 1.01 acetic acid bacteria and well-known AS1.41 bacteria.
Preferably, in step S5, the stirring is performed once a day in the morning and evening.
Preferably, in step S7, the blueberry fruit vinegar beverage is prepared, and the following raw materials are uniformly mixed according to parts by weight: 6-10 parts of blueberry pure juice, 2-4 parts of semen cassiae powder, 3-7 parts of radix puerariae extract, 1-3 parts of fructo-oligosaccharide and 79-85 parts of blueberry pomace fermented fruit vinegar.
Preferably, the method further comprises a step S8, wherein the blueberry fruit vinegar beverage prepared in the step S7 is boiled and then filled to obtain a finished product.
In summary, the application has the following beneficial technical effects: the method for preparing the blueberry fruit vinegar blended beverage by utilizing the blueberry fruit residues is provided, so that blueberry juice processing enterprises can fully utilize the rest blueberry fruit residues, and the economic benefit is increased while the resource waste is reduced; in addition, the blueberry fruit vinegar blended beverage can promote digestion and absorption.
Detailed Description
The embodiment of the application discloses a blueberry fruit vinegar blended beverage and a preparation method thereof.
A preparation method of a blueberry fruit vinegar blended beverage comprises the following steps:
s1, placing blueberry pomace, white granulated sugar and water into a container according to a certain proportion;
s2, adding potassium metabisulfite according to the proportion of 90-110mg/L of the total weight of the fermentation liquor, and uniformly stirring;
s3, adding fruit wine yeast for fermentation, stopping fermentation after the alcoholic strength reaches 6% -7%, and heating and sterilizing after the fermentation is finished to obtain liquid A;
s4, diluting the liquid A obtained in the step S3 with water until the alcohol content is 6% to obtain a liquid B;
s5, adding acetic acid bacteria into the liquid B obtained in the step S4, fermenting at normal temperature in an open mode, stirring at least twice a day, and keeping the interval time between the two times at least 4 hours;
s6, fermenting until the total acid is more than 3.5g/100mL calculated by acetic acid, stopping fermenting, filtering to obtain filtrate C, namely the blueberry pomace fermented fruit vinegar, and storing the filtrate C at 3-5 ℃ for later use;
s7, preparing a blueberry fruit vinegar beverage, and uniformly mixing the following raw materials: blueberry pure juice, semen cassiae powder, radix puerariae extract, fructo-oligosaccharides and blueberry pomace fermented fruit vinegar.
By adopting the technical scheme, the fruit vinegar organic acid can regulate the acid-base balance in the body, the alcohol reacts with the acidic components in the fruit vinegar, mineral elements in food are combined with acidic substances, and the human body can absorb the mineral substances better to supplement the consumption of human body tissues.
In the step S1, the mass ratio of the blueberry pomace to the water is 1:3-4, and the white granulated sugar accounts for 10-20% of the total weight of the additive.
In the step S2, potassium metabisulfite is added according to the proportion of 100mg/L of the total weight of the fermentation broth.
In the step S5, the inoculation amount of the acetic acid bacteria is 5% -15%.
The acetic acid bacteria are one or two of Shanghai brewing 1.01 acetic acid bacteria and Chinese AS1.41 bacteria.
In the step S5, fermenting for 5-7 days, and stirring once in the morning and evening every day.
In the step S7, the blueberry fruit vinegar beverage is prepared, and the following raw materials are uniformly mixed according to parts by weight: 6-10 parts of blueberry pure juice, 2-4 parts of semen cassiae powder, 3-7 parts of radix puerariae extract, 1-3 parts of fructo-oligosaccharide and 79-85 parts of blueberry pomace fermented fruit vinegar.
And S8, heating and boiling the blueberry fruit vinegar beverage prepared in the step S7, and filling to obtain a finished product.
Example 1:
a preparation method of a blueberry fruit vinegar blended beverage comprises the following steps:
s1, placing blueberry pomace, white granulated sugar and water into a container according to a certain proportion; the mass ratio of the blueberry pomace to the water is 1:4, and the white granulated sugar accounts for 15% of the total weight of the additive;
s2, adding potassium metabisulfite according to the proportion of 100mg/L of the total weight of the fermentation liquor, and uniformly stirring;
s3, adding fruit wine yeast for fermentation, stopping fermentation after the alcoholic strength reaches 6.5%, and heating and sterilizing after the fermentation is finished to obtain liquid A;
s4, diluting the liquid A obtained in the step S3 with water until the alcohol content is 6% to obtain a liquid B;
s5, adding acetic acid bacteria with the inoculation amount of 10% into the liquid B obtained in the step S4, fermenting at normal temperature in an open mode, stirring twice a day, and keeping the interval time between the two times for 8 hours;
s6, fermenting until the total acid is more than 3.5g/100mL calculated by acetic acid, stopping fermenting, filtering to obtain filtrate C, namely the blueberry pomace fermented fruit vinegar, and storing the filtrate C at 4 ℃ for later use;
s7, preparing a blueberry fruit vinegar beverage, and uniformly mixing the following raw materials: the blueberry fruit juice comprises, by weight, 8 parts of blueberry pure fruit juice, 3 parts of semen cassiae, 5 parts of an extract, 2 parts of fructo-oligosaccharides and 82 parts of blueberry pomace fermented fruit vinegar.
Example 2:
the preparation method of the blueberry vinegar blended beverage is different from the embodiment 1 in that the adding proportion of potassium metabisulfite in the step S2 is 90mg/L.
Example 3:
the preparation method of the blueberry vinegar blended beverage is different from the embodiment 1 in that the adding proportion of potassium metabisulfite in the step S2 is 110mg/L.
Example 4:
a preparation method of a blueberry fruit vinegar blended beverage is different from that of the embodiment 1 in that fermentation is terminated after the alcohol content reaches 7% in the step S3.
Example 5:
the preparation method of the blueberry vinegar blended beverage is different from that of the embodiment 1 in that the interval time between two stirring in the step S5 is 4 hours.
Example 6:
a preparation method of a blueberry vinegar blended beverage is different from that of the embodiment 1 in that in the step S5, stirring is performed three times a day, and the stirring interval time is 4 hours.
Example 7:
a preparation method of a blueberry vinegar blended beverage is different from that of the embodiment 1 in that in the step S5, the inoculation amount of acetic acid bacteria is 15%, stirring is carried out three times a day, and the stirring interval time is 4 hours.
Example 8:
a preparation method of a blueberry fruit vinegar blended beverage is different from that in the embodiment 7 in that in the step S1, the mass ratio of blueberry fruit residues to water is 1:3, and white granulated sugar accounts for 10% of the total weight of the blueberry fruit vinegar blended beverage.
Example 9:
the preparation method of the blueberry fruit vinegar blended beverage is different from that in the embodiment 1 in that in the step S7, the following raw materials are uniformly mixed: the blueberry fruit juice comprises, by weight, 6 parts of blueberry pure fruit juice, 2 parts of semen cassiae, 3 parts of an extract, 1 part of fructo-oligosaccharide and 79 parts of blueberry pomace fermented fruit vinegar.
Example 10:
the preparation method of the blueberry fruit vinegar blended beverage is different from that in the embodiment 1 in that in the step S7, the following raw materials are uniformly mixed: the blueberry fruit juice comprises, by weight, 10 parts of blueberry pure juice, 4 parts of semen cassiae, 7 parts of an extract, 3 parts of fructo-oligosaccharides and 85 parts of blueberry pomace fermented fruit vinegar.
Example 11:
the preparation method of the blueberry fruit vinegar prepared beverage is different from that of the embodiment 1 in that the preparation method further comprises the step S8 of heating and boiling the blueberry fruit vinegar prepared in the step S7 and then filling to obtain a finished product.
Comparative example
Comparative example 1:
the preparation method of the blueberry vinegar blended beverage is different from the embodiment 1 in that the adding proportion of potassium metabisulfite in the step S2 is 70mg/L.
Comparative example 2:
a preparation method of a blueberry fruit vinegar blended beverage is different from that of the embodiment 1 in that fermentation is terminated after the alcohol content reaches 8% in the step S3.
Comparative example 3:
a preparation method of a blueberry fruit vinegar blended beverage, which is different from example 4 in that in step S4, the obtained liquid a is diluted with water to 5% of alcoholic strength to obtain liquid B.
Comparative example 4:
a preparation method of a blueberry fruit vinegar blended beverage is different from that of the embodiment 1 in that fermentation is stopped after the alcoholic strength reaches 5% in the step S3, and the step S4 is canceled.
Comparative example 5:
a preparation method of a blueberry vinegar blended beverage is different from that of the embodiment 1 in that in the step S5, stirring is performed four times a day, and the stirring interval time is 2 hours.
Comparative example 6:
a preparation method of a blueberry fruit vinegar blended beverage comprises the following steps:
s1, placing blueberry pomace, white granulated sugar and water into a container according to a certain proportion; the mass ratio of the blueberry pomace to the water is 1:4, and the white granulated sugar accounts for 15% of the total weight of the additive;
s2, adding potassium metabisulfite according to the proportion of 100mg/L of the total weight of the fermentation liquor, and uniformly stirring;
s3, adding fruit wine yeast for fermentation, stopping fermentation after the alcoholic strength reaches 7%, and heating and sterilizing after the fermentation is finished to obtain liquid A;
s4, diluting the liquid A obtained in the step S3 with water until the alcoholic strength is 5% to obtain a liquid B;
s5, adding acetic acid bacteria with the inoculation amount of 10% into the liquid B obtained in the step S4, and carrying out open fermentation at normal temperature, wherein stirring is carried out four times a day, and the stirring interval time is 2 hours;
s6, fermenting until the total acid is more than 3.5g/100mL calculated by acetic acid, stopping fermenting, filtering to obtain filtrate C, namely the blueberry pomace fermented fruit vinegar, and storing the filtrate C at 4 ℃ for later use;
s7, preparing a blueberry fruit vinegar beverage, and uniformly mixing the following raw materials: the blueberry fruit juice comprises, by weight, 8 parts of blueberry pure fruit juice, 3 parts of semen cassiae, 5 parts of an extract, 2 parts of fructo-oligosaccharides and 82 parts of blueberry pomace fermented fruits.
Comparative example 7:
a preparation method of a blueberry vinegar blended beverage is different from that of the embodiment 1 in that in the step S7, semen cassiae is not added.
Comparative example 8:
a preparation method of a blueberry fruit vinegar blended beverage is different from that of the embodiment 1 in that in the step S7, a radix puerariae extract is not added.
Comparative example 9:
a preparation method of a blueberry fruit vinegar blended beverage is different from that of the embodiment 1 in that in the step S7, semen cassiae and radix puerariae extracts are not added.
Comparative example 10:
a preparation method of a blueberry fruit vinegar blended beverage comprises the following steps: directly and uniformly mixing the following raw materials, by weight, 8 parts of blueberry pure juice, 3 parts of semen cassiae, 5 parts of extract, 2 parts of fructo-oligosaccharide and 82 parts of apple vinegar. Wherein, the apple vinegar can be sold on the market or prepared by the method of the steps S1-S6 in the example 1.
The prepared beverages of each example and comparative example were sampled and tested for correlation, wherein:
sensory and physicochemical indices: the detection is carried out according to GB/T31121-2014 general analysis method for fruit and vegetable juice and beverage thereof, GB/T12143-2008 general analysis method for beverage;
microbial index: frozen drink and beverage test according to GB/T4789.21-2003, food sanitation microbiology test.
The detection results are shown in Table 1 below.
Table 1 beverage test data table
315 volunteers 16-35 years old were collected, each half of men and women were randomly divided into 21 groups of 15 persons each, the group numbers were assigned to the group numbers, the beverages prepared in each example and comparative example were sequentially and correspondingly dispensed, the degree of satisfaction of taste was scored, and the total was divided into 10 points, and the specific results are shown in table 2.
Table 2 table for evaluating taste of beverages
The foregoing are all preferred embodiments of the present application, and are not intended to limit the scope of the present application in any way, therefore: all equivalent changes in structure, shape and principle of this application should be covered in the protection scope of this application.
Claims (10)
1. The blueberry fruit vinegar blended beverage is characterized by being prepared from the following raw materials in parts by weight: 6-10 parts of blueberry pure juice;
2-4 parts of semen cassiae powder;
3-7 parts of radix puerariae extract;
1-3 parts of fructo-oligosaccharide;
79-85 parts of blueberry pomace fermented fruit vinegar.
2. The blueberry fruit vinegar prepared beverage according to claim 1, which is characterized by being prepared from the following raw materials in parts by weight: 8 parts of blueberry pure juice, 3 parts of cassia seed, 5 parts of extract, 2 parts of fructo-oligosaccharide and 82 parts of blueberry pomace fermented fruit vinegar.
3. The preparation method of the blueberry fruit vinegar blended beverage is characterized by comprising the following steps of:
s1, placing blueberry pomace, white granulated sugar and water into a container according to a certain proportion;
s2, adding potassium metabisulfite according to the proportion of 90-110mg/L of the total weight of the fermentation liquor, and uniformly stirring;
s3, adding fruit wine yeast for fermentation, stopping fermentation after the alcoholic strength reaches 6% -7%,
heating and sterilizing after fermentation to obtain liquid A;
s4, diluting the liquid A obtained in the step S3 with water until the alcohol content is 6% to obtain a liquid B;
s5, adding acetic acid bacteria into the liquid B obtained in the step S4, fermenting at normal temperature in an open mode, stirring at least twice a day, and keeping the interval time between the two times at least 4 hours;
s6, fermenting until the total acid is more than 3.5g/100mL calculated by acetic acid, stopping fermenting, filtering to obtain filtrate C, namely the blueberry pomace fermented fruit vinegar, and storing the filtrate C at 3-5 ℃ for later use;
s7, preparing a blueberry fruit vinegar beverage, and uniformly mixing the following raw materials: blueberry pure juice, semen cassiae powder, radix puerariae extract, fructo-oligosaccharides and blueberry pomace fermented fruit vinegar.
4. The method for preparing a blueberry fruit vinegar prepared beverage according to claim 3, wherein: in the step S1, the mass ratio of the blueberry pomace to the water is 1:3-4, and the white granulated sugar accounts for 10-20% of the total weight of the additive.
5. The method for preparing a blueberry fruit vinegar prepared beverage according to claim 3, wherein: in the step S2, potassium metabisulfite is added according to the proportion of 100mg/L of the total weight of the fermentation broth.
6. The method for preparing a blueberry fruit vinegar prepared beverage according to claim 3, wherein: in the step S5, the inoculation amount of the acetic acid bacteria is 5% -15%.
7. The method for preparing a blueberry fruit vinegar prepared beverage according to claim 6, wherein: the acetic acid bacteria are one or two of Shanghai brewing 1.01 acetic acid bacteria and Chinese AS1.41 bacteria.
8. The method for preparing a blueberry fruit vinegar prepared beverage according to claim 3, wherein: in the step S5, fermenting for 5-7 days, and stirring once in the morning and evening every day.
9. The method for preparing a blueberry fruit vinegar prepared beverage according to claim 3, wherein: in the step S7, the blueberry fruit vinegar beverage is prepared, and the following raw materials are uniformly mixed according to parts by weight: 6-10 parts of blueberry pure juice, 2-4 parts of semen cassiae powder, 3-7 parts of radix puerariae extract, 1-3 parts of fructo-oligosaccharide and 79-85 parts of blueberry pomace fermented fruit vinegar.
10. The method for preparing a blueberry fruit vinegar prepared beverage according to any one of claims 3 to 9, characterized in that: and S8, heating and boiling the blueberry fruit vinegar beverage prepared in the step S7, and filling to obtain a finished product.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104804952A (en) * | 2015-03-31 | 2015-07-29 | 安徽陈瑶湖黄酒有限公司 | Fungus juice fermented beautifying blueberry wine and preparation method thereof |
| CN105995344A (en) * | 2016-05-26 | 2016-10-12 | 长沙湘资生物科技有限公司 | Blueberry vinegar beverage product and making method thereof |
| CN106265883A (en) * | 2015-05-19 | 2017-01-04 | 李萍 | One improves that muscae volitantes, vitreous opacity, degeneration of macula, glaucoma, cataract and eye be dry, eye formula puckery, asthenopic |
| CN108902577A (en) * | 2018-08-14 | 2018-11-30 | 贵州高原蓝生态农业科技开发有限公司 | A kind of blueberry vinegar beverage and its production technology |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104804952A (en) * | 2015-03-31 | 2015-07-29 | 安徽陈瑶湖黄酒有限公司 | Fungus juice fermented beautifying blueberry wine and preparation method thereof |
| CN106265883A (en) * | 2015-05-19 | 2017-01-04 | 李萍 | One improves that muscae volitantes, vitreous opacity, degeneration of macula, glaucoma, cataract and eye be dry, eye formula puckery, asthenopic |
| CN105995344A (en) * | 2016-05-26 | 2016-10-12 | 长沙湘资生物科技有限公司 | Blueberry vinegar beverage product and making method thereof |
| CN108902577A (en) * | 2018-08-14 | 2018-11-30 | 贵州高原蓝生态农业科技开发有限公司 | A kind of blueberry vinegar beverage and its production technology |
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