CN1299613C - Millet milk beverage and its preparing process - Google Patents
Millet milk beverage and its preparing process Download PDFInfo
- Publication number
- CN1299613C CN1299613C CNB011018852A CN01101885A CN1299613C CN 1299613 C CN1299613 C CN 1299613C CN B011018852 A CNB011018852 A CN B011018852A CN 01101885 A CN01101885 A CN 01101885A CN 1299613 C CN1299613 C CN 1299613C
- Authority
- CN
- China
- Prior art keywords
- millet
- weight
- milk beverage
- magma
- lysine
- 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.)
- Expired - Fee Related
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
Abstract
The present invention discloses a milk beverage which is produced by using millet as main raw material. The milk beverage comprises millet protoplasm which is processed by amylase, 0.05% to 0.10% (weight) of the millet protoplasm of an emulsifying agent, a stabilizing agent, material with abundant lysine and other additives., the present invention also discloses a method for preparing a millet milk beverage, which comprises the steps that the amylase is used for carrying out enzymolysis on millet; the emulsifying agent, the stabilizing agent, the material with abundant lysine and other additives are added for carrying out homogeneity and high temperature instant sterilization, etc.
Description
The present invention relates to a kind of millet milk beverage and preparation method thereof.
Along with the development and the growth in the living standard of society, people more and more pay close attention to the improvement of quality of life and the health of health.Soft drink, for example various fruit beverages such as orange juice, cider and the welcome that more and more is subjected to people with the beverage that other various fruits and vegetables etc. make.But in the prior beverage, the overwhelming majority is fruit, vegetables and vegetable protein beverage, and the kind of beverage products is faced with update.In addition, people also more and more pursue the variation of beverage taste, no longer are satisfied with traditional diet structure, but develop to the comprehensive direction of quick and easy, local flavorization, functionalization.The progress of agricultural sciences, for we provide abundant grain, feasible further processing to grain is handled and is become possibility to obtain nutritious beverage.But up to the present, owing to be subjected to the restriction of process technology, grain also only is the staple food on people's dining table, does not also have to find with the soft drink of grain as primary raw material.
Millet is a kind of main cereal crops of northern China, its nutritional labeling is abundant, having heat, beneficial gas, the diuresis of quenching one's thirst in foster kidney qi, the gram spleen, end dysentery, pressure borax heat, open effectiveness such as stomach, is a kind of kind of grain medicine dual-purpose, and human body is had the good health care tonic effect.But same, owing to be subjected to the restriction of process technology, millet also only is as the staple food on people's dining table, does not also have to find with the beverage of millet as primary raw material.In addition, because the processing aspect, millet is that it is cooked gruel as staple food mostly, and kind is single.Therefore, the exploitation of millet and downstream product thereof, to making full use of the millet resource of China's abundant, ample diet kind tool has very important significance.
An object of the present invention is to provide a kind of is the millet milk beverage that primary raw material makes with the millet.
It is the method that primary raw material prepares millet milk beverage with the millet that another object of the present invention provides a kind of.
The invention provides a kind ofly with the newborn class beverage of millet as main material production, it comprises:
(1) through the millet magma of amylase enzymolysis;
(2) in the weight of described millet magma, 0.05-0.10% (weight) emulsifying agent.
According to millet milk beverage of the present invention, wherein said emulsifying agent is a molecule distillating monoglyceride, sucrose fatty ester or its mixture.
According to millet milk beverage of the present invention, further comprise stabilizing agent.
According to millet milk beverage of the present invention, further comprise the material that is rich in lysine.
According to millet milk beverage of the present invention, further comprise the millet fragrance ingredient that from little rice bran, extracts by supercritical liquid extraction technique.
According to millet milk beverage of the present invention, further comprise sucrose, glycerine and citric acid.
The present invention also provides a kind of method of producing millet milk beverage of the present invention, comprises the steps:
(1) cleaning and dipping: with the raw material millet and 1-3 times of drinking water cleans 2-3 time or with flowing
Moving drinking water cleans, and the surface dirt of flush away millet and impurity are then with doubly 25-40 ℃ of emerge in worm water 1-4 hour of 10-15;
(2) will boil 10-20 minute through the millet heating of above-mentioned cleaning and dipping, be cooled to 70 ℃ then, add the amylase that accounts for millet dry weight 0.0005-0.001%, insulation liquefaction 10-30 minute, the enzyme that immediately goes out obtains millet colloid magma;
(3),, and isolate wherein fiber with 120 mesh sieves with colloid mill circular treatment 2 times with the liquefaction of the millet magma that obtains;
(4) adding the water-in-oil emulsifier of the 0.05-0.10% account for slurry weight and mixing in the millet slurries that step (3) obtains, is that 20-40Mpa, temperature are in 60-80 ℃ the high pressure homogenizer homogeneous 2-3 time at pressure;
(5) will be high-temperature sterilization 2-3 second in 120-140 ℃ the high-temperature short-time sterilization equipment in temperature through the millet slurries behind the above-mentioned homogeneous, obtain millet milk beverage of the present invention.
With other cereal crops, for example rice, wheat etc. are similar, because its content of starch is higher, and fat content is lower, therefore will be processed into very difficulty of stable newborn class beverage.Why up to the present this also is, does not also succeed in developing the grain class, comprises the reason of the newborn class beverage of millet.The present inventor is by long-term a large amount of research practice, succeeded in developing stable storing, millet milk beverage that mouthfeel is good, nutritious.
The present invention relates to a kind of with the newborn class beverage of millet as main material production.
According to millet milk beverage of the present invention, it comprises:
(1) through the millet magma of amylase enzymolysis;
(2) in the weight of described millet magma, 0.05-0.10% (weight) emulsifying agent.
In the millet milk beverage of the present invention, described emulsifying agent can be an emulsifying agent commonly used in the field of food.In the millet milk beverage of the present invention, preferably use molecule distillating monoglyceride, sucrose fatty ester or its mixture be as emulsifying agent, the mixture of preferred especially molecule distillating monoglyceride and sucrose fatty ester.
In order to improve the stability of millet milk beverage of the present invention, further comprise the stabilizing agent of the 0.2%-0.6% that accounts for described millet magma weight in the millet milk beverage of the present invention.Described stabilizing agent can be a stabilizing agent commonly used in the field of food, for example is CMC, algin, xanthans or its mixture, is preferably its mixture.The adding of stabilizing agent can improve the aqueous viscosity of millet milk beverage of the present invention, thereby prevents that the emulsified particle in the beverage from sinking or the phase inter coagulation, improves the stability of beverage.
As mentioned above, millet is the abundant cereal crops of a kind of nutritional labeling.But it also has a weak point is that its lysine content is lower.In order to enrich its nutritional labeling, in the millet milk beverage of the present invention, further comprise the material that is rich in lysine, the addition of this material is to make the content of the lysine in the millet milk beverage that obtains increase 0.5-0.74% (weight).
As everyone knows, be rich in lysine in milk and soybean and the corn.Millet milk beverage of the present invention is by adding the content that milk or liquid beans fabricated product and corn class fabricated product improve its lysine.Preferably add milk.
The same with rice, in the process of millet, to remove rice bran usually.But contain the distinctive fragrance ingredient of millet in the rice bran of millet.In order to make millet milk beverage of the present invention have more distinctive fragrance of millet and mouthfeel, in millet milk beverage of the present invention, further comprise the millet fragrance ingredient that supercritical liquid extraction technique extracts that passes through of the 0.1-0.2% that accounts for described millet magma weight from the millet rice bran.
In addition, in the millet milk beverage of the present invention, other additives that also further comprise in the beverage to be used always, for example sucrose, glycerine and citric acid, its consumption is respectively 2-5%, 0.05-0.10% and the 0.02-0.05% of millet magma weight.
Foodstuff beverage manufacture craft difficulty is bigger, and main cause is that the precipitated and separated phenomenon easily takes place, and is difficult to keep original local flavor after processing is handled.Based on the foodstuff beverage of starch, add stabilizing agent, thickener simply, be difficult to keep newborn body stable.If starch is degraded fully, then can lose original local flavor characteristics.The present inventor is by long-term a large amount of research practice, succeeded in developing with millet as primary raw material, prepare storage stability good, kept original local flavor of millet and nutritious millet milk beverage.
Of the present inventionly comprise the steps: with the method for millet as the main material production millet milk beverage
(1) cleaning and dipping: the raw material millet cleaned 2-3 time with 1-3 times of drinking water or with mobile
Drinking water cleans, and flush away surface dirt and impurity are then with doubly 25-40 ℃ of emerge in worm water 1-4 hour of 10-15;
(2) will boil 10-20 minute through the millet heating of above-mentioned cleaning and dipping, be cooled to 70 ℃ then, add the amylase that accounts for millet dry weight 0.0005-0.001%, insulation liquefaction 10-30 minute, the enzyme that immediately goes out obtains millet colloid magma;
(3),, and isolate wherein fiber with 120 mesh sieves with colloid mill circular treatment at least 2 times with the liquefaction of the millet magma that obtains;
(4) adding the water-in-oil emulsifier of the 0.05-0.1% account for slurry weight and mixing in the millet slurries that step (3) obtains, is that 20-40Mpa, temperature are in 60-80 ℃ the high pressure homogenizer homogeneous 2-3 time at pressure;
(5) will be high-temperature sterilization 2-3 second in 120-140 ℃ the high-temperature short-time sterilization equipment in temperature through the millet slurries behind the above-mentioned homogeneous, obtain millet milk beverage of the present invention.
According to method of the present invention, wherein said amylase is amylase conventional in the Food ﹠ Drink field, for example alpha-amylase, middle temperature amylase and low-temperature amylase, warm amylase in being preferably.Amylase used in the present invention all can be commercially available from the market.Diastatic inoculation and cultivation are that those of ordinary skills are known.
According to method of the present invention, after finishing enzymolysis process, the enzyme that must go out immediately its objective is the uniformity that keeps every batch of product special flavour.Because enzymolysis time is long more under same condition, the amylorrhexis degree is high more, and the glucide of generation is many more, and sugariness is also big more, and newborn body local flavor also can be light more, and beverage formula just must adjust accordingly.
According to method of the present invention, with the millet magma of millet after amylase is handled, with colloid mill circular treatment at least 2 times, and remove wherein fiber, because the existence of fiber has adverse influence to its storage stability and outward appearance in the liquid with 120 mesh sieves.Resulting magma is multiple mixture of ingredients such as protein, fat, starch, maltose, glucose, various vitamin, mineral matter.
The inventive method adopts high-temperature instantaneous sterilization equipment commonly used, and action time is short, and is less to color and luster, local flavor, the nutrition influence of beverage.
According to method of the present invention, further comprise: add the step of stabilizing agent in the millet slurries before homogeneous is handled, the addition of stabilizing agent is the 0.2%-0.6% of millet magma weight.According to the present invention, described stabilizing agent can be a stabilizing agent commonly used in the field of food, for example is CMC, algin, xanthans or its mixture, is preferably its mixture.
According to method of the present invention, further comprise: the step that adds the material that is rich in lysine in the millet slurries before homogeneous is handled, the addition of this material is to make the content of the lysine in the millet slurries that obtain increase to 0.5-0.74% (weight), the described material that is rich in lysine is dairy produce, bean product or corn product, milk for example, soybean or mung bean products, preferred milk.Though the nutritive value of millet is higher, also nutritious defective mainly is that lysine lacks.And lysine is abundant in milk, beans and the corn.Be the nutritional labeling equilibrium more that makes millet milk beverage of the present invention, in millet milk beverage of the present invention, add the liquid fabricated product of milk, soybean or corn, improve the lysine content of millet milk beverage of the present invention thus.The addition of the liquid fabricated product of milk, soybean or corn is so that lysine content wherein reaches FAO/WHO or near the standard of FAO/WHO defined.
According to method of the present invention, further comprise: add the millet fragrance ingredient that from the millet rice bran, extracts by supercritical liquid extraction technique in the millet slurries before homogeneous is handled, described processing method is: adopt supercritical carbon dioxide as spe medium, at pressure is to extract 2-3 hour under 25-40Mpa, temperature are 20-30 ℃, and addition is the 0.1-0.2% of millet magma weight.The technology of extracting the millet fragrance ingredient with supercritical liquid extraction technique from the millet rice bran is a technology known to a person of ordinary skill in the art, does not repeat them here.
According to method of the present invention, further comprise: adding is selected from following additive in the millet slurries before homogeneous is handled: sucrose, glycerine and citric acid, its consumption are respectively 2-5%, 0.05-0.10% and the 0.02-0.05% of millet magma weight.
According to method of the present invention, wherein said emulsifying agent is the known emulsifying agent of those of ordinary skill in the art.Emulsifying agent all has hydrophilic segment and oleophilic moiety from molecular structure, its degree hydrophilic or oleophylic is used the HLB value representation usually.The HLB value is the yardstick of emulsifying agent emulsifying capacity.For the polyalcohols fatty acid ester, the HLB value can be represented by the formula:
HLB value=20 (1-S/A)
S represents the saponification value of ester in the formula, and A represents the acid value of aliphatic acid.The HLB value of oil-in-water emulsifiers is between 8-18, and the HLB value of water-in-oil emulsifier is between 3.5-6.The HLB value is high more, shows that the hydrophily of emulsifying agent is big more; Otherwise the lipophile that then shows emulsifying agent is big more.In the millet milk beverage of the present invention, the preferred lower water-in-oil emulsifier of HLB value.According to the present invention, adopt the water-in-oil emulsifier of HLB value between 3.5-6, molecule distillating monoglyceride for example, sucrose fatty ester or its mixture are preferably its mixture.
Various additive used in the present invention, for example aforesaid emulsifying agent, stabilizing agent, the material that is rich in lysine and other additive all can be commercially available from the market.In addition, with millet of the present invention breast suitability for industrialized production the time, also further comprise prepared beverage is carried out aseptic packaging, the conventional steps in the beverage processing field such as seals.Do not repeat them here.
In addition, employed equipment is equipment commonly used in the drink and food manufacture field in the inventive method.
Below in conjunction with embodiment to further detailed explanation of the present invention.But it should be understood that these embodiment only are used for explanation rather than restriction the present invention.
Embodiment
Take by weighing the double centner millet, clean up with the drinking water that flows, to remove its surface dirt and impurity.It is in 30 ℃ the drinking water that millet after cleaning up is joined 1300 kilograms of temperature, and insulation was soaked 2 hours.To boil 20 minutes through the millet heating of cleaning and dipping, be cooled to 70 ℃ then, add warm amylase in 6 grams, insulation liquefaction 20 minutes, the enzyme that immediately goes out obtains about 1400 kilograms of millet colloid magma.
With the liquefaction of the millet magma that obtains,, and isolate wherein fiber with 120 mesh sieves with colloid mill circular treatment 3 times.In the slurry of the millet liquid after fiber is removed in sieving, add by 0.25 kilogram of molecule distillating monoglyceride and 0.25 kilogram of compound emulsifying agent that sucrose fatty ester is formed, by 0.6 kilogram of CMC, 0.7 kilogram of algin and 0.7 kilogram of mixed stabilizer that xanthans is formed, 1 kilogram of millet rice bran fragrance extract, 50 kilograms of sucrose, 0.5 kilogram glycerine and 0.2 kilogram of lemon, after mixing, be that 35Mpa, temperature are homogeneous 3 times in 75 ℃ the high pressure homogenizer at pressure.
To be 2 seconds of high-temperature sterilization in 130 ℃ the high-temperature short-time sterilization equipment in temperature through the millet slurries behind the above-mentioned homogeneous, aseptic canning obtains the millet milk beverage of 5300 bottles (250 milliliters every bottle).
By the millet milk beverage that method of the present invention makes, the composition of millet is changed Property, the emulsifying effectiveness of prepared beverage is enhanced, and has suppressed the formation that precipitates in the beverage, Therefore good stability has fully satisfied it as the requirement of beverage to storage stability. In addition, Added the material that is rich in lysine in the millet milk beverage of the present invention and from the rice bran of millet The middle distinctive fragrance ingredient of millet that extracts, so nutritional labeling is more balanced, keeps simultaneously The distinctive mouthfeel of millet, increased utilization rate and the absorptivity of effective ingredient.
Foster kidney qi, gram spleen that millet milk beverage of the present invention has except having millet itself In heat, beneficial gas, the diuresis of quenching one's thirst, end dysentery, press borax heat, open outside the advantage such as stomach, tool also The lysine that has needed by human body to want namely can as the staple food on people's dining table, also can be done Being a kind of nutrient health-care beverage, is a kind of nutritious and healthy drink of grain medicine dual-purpose therefore.
Claims (16)
1. millet milk beverage, comprise: (1) is through the millet magma of amylase enzymolysis; (2) in the weight of described millet magma, 0.05-0.10 weight % emulsifying agent; (3) in the weight of described millet magma, the stabilizing agent of 0.2-0.6 weight %.
2. millet milk beverage as claimed in claim 1, wherein said emulsifying agent are molecule distillating monoglyceride, sucrose fatty ester or its mixture.
3. millet milk beverage as claimed in claim 1, wherein said stabilizing agent are CMC, algin, xanthans or its mixture.
4. millet milk beverage as claimed in claim 1 further comprises the material that is rich in lysine, and the addition of this material makes the content of the lysine in the millet milk beverage that obtains increase 0.5-0.74% (weight).
5. millet milk beverage as claimed in claim 4, the wherein said material that is rich in lysine is milk or liquid bean product.
6. millet milk beverage as claimed in claim 1 further comprises the millet fragrance ingredient that supercritical liquid extraction technique extracts that passes through of the 0.1-0.2% that accounts for described millet magma weight from the millet rice bran.
7. millet milk beverage as claimed in claim 1 further comprises sucrose, glycerine and citric acid, and its consumption is respectively 2-5%, 0.05-0.10% and the 0.02-0.05% of millet magma weight.
8. a method of producing millet milk beverage comprises the steps:
(1) cleaning and dipping: with the raw material millet and 1-3 times of drinking water cleans 2-3 time or with mobile drinking water cleaning, flush away surface dirt and impurity are then with 10-15 times 25-40 ℃ of emerge in worm water 1-4 hour;
(2) will boil 10-20 minute through the millet heating of above-mentioned cleaning and dipping, be cooled to 70 ℃ then, add the amylase that accounts for millet dry weight 0.0005-0.001%, insulation liquefaction 10-30 minute, the enzyme that immediately goes out obtains millet colloid magma;
(3),, and isolate wherein fiber with 120 mesh sieves with colloid mill circular treatment at least 2 times with the liquefaction of the millet magma that obtains;
(4) adding the water-in-oil emulsifier of the 0.05-0.1% that accounts for millet magma weight and mix to the millet slurries that obtain through step (3), is that 20-40Mpa, temperature are in 60-80 ℃ the high pressure homogenizer homogeneous 2-3 time at pressure;
(5) will be high-temperature sterilization 2-3 second in 120-140 ℃ the high-temperature short-time sterilization equipment in temperature through the millet slurries behind the above-mentioned homogeneous, obtain millet milk beverage.
9. method as claimed in claim 8, wherein said amylase are middle temperature amylase.
10. method as claimed in claim 8 further comprises: add the step of stabilizing agent in the millet slurries before homogeneous is handled, the addition of stabilizing agent is the 0.2%-0.6% of millet slurry weight.
11. method as claimed in claim 8 further comprises: add the step of the material that is rich in lysine in the millet slurries before homogeneous is handled, the addition of this material makes the content of the lysine in the millet magma that obtains increase 0.5-0.74% (weight).
12. method as claimed in claim 8, further comprise: add the millet fragrance ingredient that from little rice bran, extracts by supercritical liquid extraction technique in the millet slurries before homogeneous is handled, described processing method is: adopt supercritical carbon dioxide as spe medium, pressure is that 25-40Mpa, temperature are to extract 2-3 hour under 20-30 ℃, and addition is the 0.1-0.2% of millet slurry weight.
13. method as claimed in claim 8, further comprise: adding is selected from following additive in the millet slurries before homogeneous is handled: sucrose, glycerine and citric acid, its consumption are respectively 2-5%, 0.05-0.10% and the 0.02-0.05% of millet magma weight.
14. method as claimed in claim 8, wherein said emulsifying agent are molecule distillating monoglyceride, sucrose fatty ester or its mixture.
15. method as claimed in claim 8, wherein said stabilizing agent are CMC, algin, xanthans or its mixture.
16. method as claimed in claim 8, the wherein said material that is rich in lysine are milk or liquid soybean processing goods.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011018852A CN1299613C (en) | 2001-02-13 | 2001-02-13 | Millet milk beverage and its preparing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011018852A CN1299613C (en) | 2001-02-13 | 2001-02-13 | Millet milk beverage and its preparing process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1369217A CN1369217A (en) | 2002-09-18 |
| CN1299613C true CN1299613C (en) | 2007-02-14 |
Family
ID=4652280
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB011018852A Expired - Fee Related CN1299613C (en) | 2001-02-13 | 2001-02-13 | Millet milk beverage and its preparing process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1299613C (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101632481B (en) * | 2008-07-25 | 2013-05-01 | 内蒙古伊利实业集团股份有限公司 | Millet beverage containing millet particles and production method thereof |
| CN101342001B (en) * | 2008-09-05 | 2012-04-11 | 四川大学 | Rice milk beverage non-enzymolysis preparation method |
| CN101703291B (en) * | 2009-09-15 | 2012-06-27 | 湖南金健米业股份有限公司 | Rice drink and preparation method thereof |
| CN102283284B (en) * | 2011-06-16 | 2013-04-03 | 上海理工大学 | Transcritical carbon dioxide heat pump milk disinfecting and cooling system and method |
| CN102283414B (en) * | 2011-06-22 | 2013-10-23 | 中国农业大学 | Konjak grain concentrated beverage and preparation method thereof |
| CN103844180B (en) * | 2014-03-05 | 2016-01-20 | 山西沁州黄小米（集团）有限公司 | A kind of preparation method of person in middle and old age's nutrient formulation millet powder |
| CN107296185A (en) * | 2017-07-25 | 2017-10-27 | 安徽省禾健米业集团有限公司 | A kind of grain health drink and its processing method |
| CN107223837A (en) * | 2017-07-25 | 2017-10-03 | 安徽省禾健米业集团有限公司 | A kind of Chinese herbal health-caring beverage and its processing method |
| CN109169918A (en) * | 2018-09-11 | 2019-01-11 | 北京工商大学 | A kind of health degreasing milk beverage and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1099240A (en) * | 1994-07-14 | 1995-03-01 | 佟永年 | Mirle-a health drink |
| CN1276996A (en) * | 2000-06-14 | 2000-12-20 | 王化余 | Healthy millet beverage and its making process |
-
2001
- 2001-02-13 CN CNB011018852A patent/CN1299613C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1099240A (en) * | 1994-07-14 | 1995-03-01 | 佟永年 | Mirle-a health drink |
| CN1276996A (en) * | 2000-06-14 | 2000-12-20 | 王化余 | Healthy millet beverage and its making process |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1369217A (en) | 2002-09-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101066072B (en) | Pectin grain containing milk beverage and its production process | |
| CN106036311A (en) | Fermented chenopodium quinoa willd milk, flavored fermented chenopodium quinoa willd milk, chenopodium quinoa willd sour milk beverage and preparation method | |
| CN102137596A (en) | Improved edible composition and method for preparing it | |
| KR20100052840A (en) | Production of fermented rice beverage | |
| CN105639380B (en) | Corn juice beverage and production method thereof | |
| CN106262591A (en) | A kind of Islamic Fried Shrimps in Hot Spicy Sauce flavouring agent and preparation method thereof | |
| CN1299613C (en) | Millet milk beverage and its preparing process | |
| CN101623117B (en) | Flavored compound sweet corn beverage and its preparation method | |
| CN1240319C (en) | Oats milk beverage and preparation method thereof | |
| KR20190024420A (en) | Manufacturing method of soybean-yogurt improved taste and increased number of viable lactic acid bacteria | |
| CN1240320C (en) | Corn milk beverage and preparation method thereof | |
| CN1215800C (en) | Buckwheat milk beverage and preparation process thereof | |
| CN109090404A (en) | A kind of jujube bamboo shoots lactic fermentation fruit beverage and preparation method thereof | |
| CN1240321C (en) | Kaoliang milk beverage and preparation method thereof | |
| CN1250107C (en) | Red bean milk beverage and preparation process thereof | |
| CN110804527A (en) | Pineapple fruit vinegar and preparation method thereof | |
| CN103960369A (en) | Black bean milk beverage and preparation method thereof | |
| KR0185250B1 (en) | Natural fruit vegetable beverage | |
| JP3915328B2 (en) | Dressing and its manufacturing method | |
| CN1436493A (en) | Buckwheat-corn milk beverage and its production process | |
| CN1211023C (en) | Mung milk beverage and preparation process thereof | |
| KR100303216B1 (en) | Method for manufacturing lactic acid fermented beverages using mixed grains | |
| KR100283416B1 (en) | Lactobacillus fermented beverage based on chestnuts | |
| KR101156162B1 (en) | Method for Preparation of Fermented Beverage obtained from Turnips by using Rice Koji | |
| CN104664524A (en) | Preparation method of beverage taking buckwheat as base material |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20070214 Termination date: 20170213 |