CN101036526A - Buckwheat lactobacillus beverage and its preparing method - Google Patents
Buckwheat lactobacillus beverage and its preparing method Download PDFInfo
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- CN101036526A CN101036526A CN200610041926.0A CN200610041926A CN101036526A CN 101036526 A CN101036526 A CN 101036526A CN 200610041926 A CN200610041926 A CN 200610041926A CN 101036526 A CN101036526 A CN 101036526A
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- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 40
- 235000013361 beverage Nutrition 0.000 title claims abstract description 17
- 241000186660 Lactobacillus Species 0.000 title claims description 8
- 229940039696 lactobacillus Drugs 0.000 title claims description 8
- 238000000034 method Methods 0.000 title claims description 8
- 240000008620 Fagopyrum esculentum Species 0.000 title 1
- 241000219051 Fagopyrum Species 0.000 claims abstract description 39
- 244000068988 Glycine max Species 0.000 claims abstract description 23
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000000855 fermentation Methods 0.000 claims abstract description 8
- 230000004151 fermentation Effects 0.000 claims abstract description 8
- 238000000227 grinding Methods 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 238000007598 dipping method Methods 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 239000002002 slurry Substances 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 10
- 238000003860 storage Methods 0.000 claims description 8
- 230000001580 bacterial effect Effects 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 108010089934 carbohydrase Proteins 0.000 claims description 4
- 239000000084 colloidal system Substances 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 239000011343 solid material Substances 0.000 claims description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 16
- 238000002360 preparation method Methods 0.000 abstract description 9
- 241000894006 Bacteria Species 0.000 abstract description 8
- 235000014655 lactic acid Nutrition 0.000 abstract description 8
- 239000004310 lactic acid Substances 0.000 abstract description 8
- 206010020772 Hypertension Diseases 0.000 abstract description 5
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 5
- 230000001954 sterilising effect Effects 0.000 abstract description 5
- 230000002496 gastric effect Effects 0.000 abstract description 2
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 230000028327 secretion Effects 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract 2
- 208000024172 Cardiovascular disease Diseases 0.000 abstract 1
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 230000013872 defecation Effects 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 239000012056 semi-solid material Substances 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 230000008901 benefit Effects 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 210000000481 breast Anatomy 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 2
- 238000009434 installation Methods 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 2
- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 description 2
- 235000005493 rutin Nutrition 0.000 description 2
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 2
- 229960004555 rutoside Drugs 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 235000019890 Amylum Nutrition 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 230000002491 angiogenic effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 210000004351 coronary vessel Anatomy 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- -1 flavone compounds Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 150000003305 rutin Chemical class 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
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- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
A buckwheat lactic acid bacteria beverage and its preparation method are provided, wherein the raw materials consist of 3-6% buckwheat by weight, 4-7% soybean by weight, and the balanced weight being water. The preparation process comprises the steps of cooking the peeled buckwheat, adding water, grinding into pulp, storing the pulp in a sterilization pot, adding an amount of saccharifying enzyme for biochemical treatment; full fishy smell-eliminating treatment for soybean after cleaning and dipping; intensively mixing the soybean pulp and biochemically-treated buckwheat pulp, injecting them into a special trained and cultured lactic acid bacteria for fermentation; placing the fermented semi-solid material into a blending pot, adding water, and grinding; and high-pressure and homogeneous high-speed grinding for ground materials. The buckwheat soybean lactic acid bacteria beverage provided in the invention can stimulate gastric secretion, and promote metabolism and defecation, and digestion, which is suitable for the patients suffering from diabetes, cardiovascular disease, hypertension, etc.
Description
Technical field
The present invention relates to a kind of fermented type lactic acid bacteria drink that uses the biotechnology preparation, particularly a kind of Buckwheat Lactic Acid Bacteria Beverage And Preparation Method.
Background technology
Along with improving constantly of people's living standard, some patients that suffer from as illnesss such as diabetes, hypertension, highs fat of blood are standing the puzzlement of the serious illness constantly, can only take the intensification that some medicines suppress the state of an illness.And the beverage of selling on the market mostly is Sugared beverages, and these patients should not drink again, and living and diet is very limited.Also have, the application of the buckwheat of the northern area of China establishing in large scale now still rests in the making of folk snack, and its deeper health care and medical value composition are not also really developed and benefit the numerous common people.
Goal of the invention
The technical problem to be solved in the present invention is for overcoming deficiency described in the prior art, a kind of these patients that is fit to are provided, and the Buckwheat Lactic Acid Bacteria Beverage And Preparation Method that buckwheat is carried out deep processing.
Technical solution of the present invention is:
Its raw material proportioning is (percentage by weight): buckwheat 6-3%, and soybean 4-7%, all the other are water of aequum etc.
The method for preparing above-mentioned buckwheat lactobacillus beverage is:
(1), will remove the peel buckwheat and place temperature 90-150 ℃ of following boiling slaking and add 3-5 water doubly and enter colloid mill and grind to form slurries, deposit in and add an amount of carbohydrase biochemical treatment in the aseptic storage tank again;
(2), will be through the soybean after the cleaning and dipping at 90-135 ℃, under 3-6 the atmospheric pressure, fineness 80-300 order mill is pressed the full fishy smell-eliminating treatment of handling 5-30 minute;
(3), the buckwheat slurries after the soybean slurries after the full fishy smell-eliminating and aseptic storage tank mesophytization handled fully mix, and are cooled to 25-55 ℃, add to inject the probio bacterial classification that special domestication cultivates after the white granulated sugar of 3-5% and carry out 6-8 hour fermentation;
(4), the soft solid materials that ferments being put into water that blend tank adds 150-200%, to carry out fineness be that the 300-600 purpose is ground;
(5), to carry out rotating speed again be that 1000-3000 rev/min high-pressure homogeneous high speed is ground to the material after will grinding.
(6), superhigh temperature (135-150 ℃) instantaneous sterilizing, the time is 2-6 second;
(7), be cooled to carry out below 80 ℃ aseptic subpackaged;
Enthusiasm of the present invention mainly is the advantage of buckwheat that combined some realistic problems in people's daily life and digging utilization, buckwheat contains the protein about 11%, 2% fat, about 70% carbohydrate also contains B family vitamin, rutin class reinforcement angiogenic substance.Current research shows: often edible buckwheat should not cause diseases such as obesity, diabetes, high fat of blood, hypertension, because buckwheat contain be of high nutritive value, phytoprotein that balance is good, this protein is difficult for changing into fat in vivo, so be difficult for causeing fat.Contain a large amount of flavone compounds in the buckwheat, especially be rich in rutin, the resistance that it can keep capillary reduces its permeability and fragility, also has effects such as reducing blood lipid, coronary artery dilator, enhancing coronary blood flow.Plurality of advantages in view of buckwheat, and by special fermentation process nutritional labelings such as protein in buckwheat and the soybean are generated multiple organic principle such as various active amino acid peptide through degraded in conjunction with soybean, under the effect of active amino acid and peptide, protein and trace element, the easier utilization that is absorbed by the body of vitamin, the Oilgosaccharkdes that is rich in of soybean in addition, also can destroy and suppress the generation of spoilage organisms and toxin in the enteron aisle, adjust colony balance, make human body avoid or alleviate the infringement of harmful substance.Drink buckwheat lactobacillus beverage by aforementioned process preparation, can stimulate gastric secretion, promote human body metabolism, help the recovery of diseases such as constipation, indigestion, particularly suitable to patients such as diabetes patient, cardiovascular patient, hypertension, hypertension.
The present invention is in the contribution of technical elements:
One, with probio through domestication, specific culture, make its can be in buckwheat soybean liquid growth and breeding;
Two, a fermentation and the soybean full fishy smell-eliminating difficult problem (the soybean full fishy smell-eliminating is quoted another patent of invention ZL95119834.3 of the present invention first inventor) of buckwheat (high amylum crops) and soybean (high oil crops) have been solved;
Three, solved the fermentation layering and precipitating problem of buckwheat and soybean, its good breast is closed, formed the emulsion of getting along swimmingly with each other, the shelf-life reached more than six months.
In sum, the present invention is success and positive value is arranged.
The specific embodiment
The invention provides Buckwheat Lactic Acid Bacteria Beverage And Preparation Method, promptly a kind of buckwheat and soybean percentage by weight of containing is 6-3: 4-7%, all the other lactacidase fermenting beverages for the water of aequum,
Concrete preparation method comprises the following steps:
1, the buckwheat that will remove crust is after boiling slaking under 90-150 ℃ the temperature, adds 3-5 water doubly and deposits aseptic storage tank in through the slurries that colloid mill grinds the back row, and add an amount of carbohydrase and carry out biochemical treatment;
2, the soybean after the cleaning and dipping is carried out full fishy smell-eliminating preliminary treatment (quoting another patent of invention ZL95119834.3 of first inventor of the present invention), promptly at 90-135 ℃, under 3-6 the atmospheric pressure, fineness 80-300 order mill was pressed 5-30 minute;
3, be cooled to 25-55 ℃ after the buckwheat slurries after the soybean slurries after the full fishy smell-eliminating and storage tank mesophytization are handled fully mix, inject special installation for fermenting after the white granulated sugar of adding 3-5% and add the process domestication of 5-6% and the probio bacterial classification of specific culture, carry out 6-8 hour fermentation;
4, the soft solid materials after will fermenting is put into water that blend tank adds 150-200% to carry out fineness is that the 300-600 purpose is ground;
5, to carry out rotating speed again be that 1000-3000 rev/min high pressure homogenizer high speed is ground to the slurries after will grinding;
6, superhigh temperature (135-150 ℃) instantaneous sterilizing, the time is 2-6 second;
7, be cooled to carry out below 80 ℃ aseptic subpackaged;
8, check warehouse-in.
The purpose that its high speed is ground be by grind at a high speed make slurries sharply at a high speed in the rotation preferably breast close, prepare no precipitation, high protein, be rich in various trace elements, vitamin, Oilgosaccharkdes, rutin, buckwheat lactobacillus beverage with health role cheaply, and finally finish the present invention.
Below the present invention is further illustrated by example.In addition, except as otherwise noted, the percentage composition of component of the present invention is percetage by weight.
Example: the method for preparing buckwheat lactobacillus beverage comprises:
1, with 6 kilograms of buckwheats that remove crust after boiling slaking under 120 ℃ the temperature, the water that adds 4 times grinds to form and adds an amount of carbohydrase biochemical treatment again after slurries deposit storage tank in through colloid mill;
2, carry out full fishy smell-eliminating treatment promptly under 125 ℃, 5 pressure with 4 kilograms through the soybean after the cleaning and dipping, press through fineness 280 orders, 25 minutes mill and handle;
3, the buckwheat slurries after the soybean slurries of full fishy smell-eliminating and storage tank mesophytization are handled fully mix and are cooled to 25 ℃, add the probio bacterial classification of the process specific culture domestication of 5-6% after the white granulated sugar of adding 4% behind the injection installation for fermenting again, carry out 6-8 hour fermentation;
4, the soft solid materials after will fermenting is inserted blend tank and adds 180% water that to carry out fineness be 450 purpose milled processed;
5, to enter revolution again be that 3000 rev/mins high pressure homogenizer high speed is ground to the material after will grinding;
6, with the material of above-mentioned processing by superhigh temperature 135-150 ℃, the instantaneous sterilizing of 2-6 second;
7, the sterilization after be cooled to carry out below 80 ℃ aseptic subpackaged;
8, check warehouse-in.
Said process promptly gets aromatic good to eat, nutritious, all-ages, especially better to diabetic population buckwheat lactobacillus beverage.
Claims (2)
1, a kind of buckwheat lactobacillus beverage, the percentage by weight that it is characterized in that raw material is buckwheat 6-3%, soybean 4-7%, all the other are the water of aequum.
2, a kind of method for preparing the described buckwheat lactobacillus beverage of claim 1 is characterized in that:
(1), will remove the peel buckwheat places temperature 90-150 ℃ of following boiling slaking and adds 3-5 water doubly and carry out colloid mill and grind to form slurries and deposit aseptic storage tank in and add an amount of carbohydrase biochemical treatment again;
(2), will be through the soybean after the cleaning and dipping at 90-135 ℃, under 3-6 the atmospheric pressure, fineness 80-300 order mill is pressed the full fishy smell-eliminating treatment of handling 5-30 minute;
(3), the buckwheat slurries after the soybean slurries after the full fishy smell-eliminating and aseptic storage tank mesophytization handled fully mix and be cooled to 25-55 ℃, add to inject the probio bacterial classification that domestication cultivates after the white granulated sugar of 3-5% and carry out 6-8 hour fermentation;
(4), the soft solid materials that ferments being put into water that blend tank adds 150-200%, to carry out fineness be that the 300-600 purpose is ground;
(5), to carry out rotating speed again be that 1000-3000 rev/min high-pressure homogeneous high speed is ground to the material after will grinding.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006100419260A CN101036526B (en) | 2006-03-14 | 2006-03-14 | Preparation method of buckwheat lactobacillus beverage |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006100419260A CN101036526B (en) | 2006-03-14 | 2006-03-14 | Preparation method of buckwheat lactobacillus beverage |
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| Publication Number | Publication Date |
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| CN101036526A true CN101036526A (en) | 2007-09-19 |
| CN101036526B CN101036526B (en) | 2012-05-30 |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211267A (en) * | 2013-04-27 | 2013-07-24 | 黑龙江八一农垦大学 | Fermented beverage of full cereal grains |
| CN103478552A (en) * | 2013-08-27 | 2014-01-01 | 吉林农业大学 | Sweet buckwheat staple food flour and production method thereof |
| CN103653168A (en) * | 2013-12-30 | 2014-03-26 | 黑龙江省轻工科学研究院 | Method for preparing buckwheat drink by fermenting mixed lactic acid bacteria |
| CN105053456A (en) * | 2015-08-07 | 2015-11-18 | 广西南宁派腾科技有限公司 | Buckwheat corn sugar and preparation method thereof |
| CN105285620A (en) * | 2015-09-18 | 2016-02-03 | 凉山格梦食品有限公司 | Preparation method of tartarian buckwheat fermenting beverage |
| CN105942216A (en) * | 2016-04-28 | 2016-09-21 | 天津科技大学 | Probiotics fermented five bean food and preparation method thereof |
| CN105995350A (en) * | 2016-06-15 | 2016-10-12 | 湖北华蒜豆生物科技有限公司 | Chinese garlic bean beverage and making method thereof |
| CN106615173A (en) * | 2016-12-05 | 2017-05-10 | 宁夏沁荣生物科技有限公司 | Buckwheat-lactic acid bacteria product and preparation method thereof |
| CN108048342A (en) * | 2017-10-26 | 2018-05-18 | 中国农业大学 | A kind of pressure-resistant probiotics and its food and preparation method |
| CN112933147A (en) * | 2021-03-09 | 2021-06-11 | 江西省科学院微生物研究所 | Preparation method of raspberry leaf fermented oral liquid |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1692759A (en) * | 2005-06-20 | 2005-11-09 | 余内逊 | Method for preparing sour soybean milk contg. composite micron wheat green agent for face-beauty and lowering, blood-sugar |
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2006
- 2006-03-14 CN CN2006100419260A patent/CN101036526B/en active Active
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211267A (en) * | 2013-04-27 | 2013-07-24 | 黑龙江八一农垦大学 | Fermented beverage of full cereal grains |
| CN103211267B (en) * | 2013-04-27 | 2014-08-06 | 黑龙江八一农垦大学 | Fermented beverage of full cereal grains |
| CN103478552A (en) * | 2013-08-27 | 2014-01-01 | 吉林农业大学 | Sweet buckwheat staple food flour and production method thereof |
| CN103478552B (en) * | 2013-08-27 | 2015-02-04 | 吉林农业大学 | Sweet buckwheat staple food flour and production method thereof |
| CN103653168A (en) * | 2013-12-30 | 2014-03-26 | 黑龙江省轻工科学研究院 | Method for preparing buckwheat drink by fermenting mixed lactic acid bacteria |
| CN105053456A (en) * | 2015-08-07 | 2015-11-18 | 广西南宁派腾科技有限公司 | Buckwheat corn sugar and preparation method thereof |
| CN105285620A (en) * | 2015-09-18 | 2016-02-03 | 凉山格梦食品有限公司 | Preparation method of tartarian buckwheat fermenting beverage |
| CN105942216A (en) * | 2016-04-28 | 2016-09-21 | 天津科技大学 | Probiotics fermented five bean food and preparation method thereof |
| CN105995350A (en) * | 2016-06-15 | 2016-10-12 | 湖北华蒜豆生物科技有限公司 | Chinese garlic bean beverage and making method thereof |
| CN106615173A (en) * | 2016-12-05 | 2017-05-10 | 宁夏沁荣生物科技有限公司 | Buckwheat-lactic acid bacteria product and preparation method thereof |
| CN108048342A (en) * | 2017-10-26 | 2018-05-18 | 中国农业大学 | A kind of pressure-resistant probiotics and its food and preparation method |
| CN112933147A (en) * | 2021-03-09 | 2021-06-11 | 江西省科学院微生物研究所 | Preparation method of raspberry leaf fermented oral liquid |
| CN112933147B (en) * | 2021-03-09 | 2024-12-10 | 江西省科学院微生物研究所 | A preparation method of oral liquid prepared by fermentation of raspberry leaves |
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| Publication number | Publication date |
|---|---|
| CN101036526B (en) | 2012-05-30 |
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