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CN110839794A - Samantha rose grape enzyme beverage capable of maintaining beauty and keeping young and production method thereof - Google Patents

Samantha rose grape enzyme beverage capable of maintaining beauty and keeping young and production method thereof Download PDF

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Publication number
CN110839794A
CN110839794A CN201910974692.2A CN201910974692A CN110839794A CN 110839794 A CN110839794 A CN 110839794A CN 201910974692 A CN201910974692 A CN 201910974692A CN 110839794 A CN110839794 A CN 110839794A
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parts
rose
production method
fermentation
samantha
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殷长瑞
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Gansu Saibeilu Biotechnology Co Ltd
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Gansu Saibeilu Biotechnology Co Ltd
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

The invention relates to the technical field of enzymes, in particular to a Samantha rose grape enzyme beverage capable of maintaining beauty and keeping young and a production method thereof, and the Samantha rose grape enzyme beverage comprises 50-90 parts of fresh grapes, 0-5 parts of degreased grape skin residue powder, 1-2 parts of peeled lemon pulp, 0-2 parts of grape wine, 0-5 parts of high fructose corn syrup, 4-8 parts of roselle extract, 1-3 parts of concentrated fruit juice, 1-2 parts of rose cell sap, 0-100 parts of white granulated sugar, 0-2 parts of xylo-oligosaccharide, 0-35 parts of L-arabinose, 0-10 parts of sugar alcohol, 0.5-1.0 part of trehalose, 0.002-0.004 part of sucralose, 0.05-0.15 part of sodium citrate, 0.1-0.2 part of citric acid, 0.5-4.5 parts of collagen peptide, 1-2 parts of resistant dextrin, 0.6-1.2 part of a stabilizer, 0.2-0.4 part of an antioxidant, 0.4 part of a pigment, 1-2 parts of composite probiotics. The prepared product not only contains collagen peptide, dietary fiber and other various nutrients, but also has the characteristics of sweet and sour taste, strong rose fragrance, attractive color, high stability and long shelf life, and is a low-sugar and low-calorie beautifying healthy drink.

Description

Samantha rose grape enzyme beverage capable of maintaining beauty and keeping young and production method thereof
Technical Field
The invention relates to the technical field of enzymes, and particularly relates to a beauty-maintaining and young-keeping Samantha rose grape enzyme beverage and a production method thereof.
Background
The rose can also be used as a medicinal material, and the rose contains abundant vitamin A, C, B, E, K and tannin, so the rose is required to be reasonably utilized, and if the rose is prepared into a beverage, the rose is convenient for people to drink and absorbs the beneficial components of the rose. The flavonoids contained in grapes are a powerful antioxidant, and have antiaging and free radical scavenging effects. The grape contains an anticancer trace element (resveratrol) which can prevent canceration of healthy cells and prevent cancer cells from spreading. The grape can better prevent the formation of thrombus than aspirin, reduce the serum cholesterol level of a human body, reduce the cohesion of platelets and play a certain role in preventing cardiovascular and cerebrovascular diseases. The traditional Chinese medicine considers that the grapes are neutral in nature and sweet in taste, can nourish liver and kidney, promote the production of body fluid, strengthen tendons and bones, have the effects of tonifying qi and blood and promoting urination, and can be used for the auxiliary treatment of spleen deficiency and weakness, shortness of breath and fatigue, edema, dysuria and other diseases. Grape seeds are rich in a nutrient substance 'polyphenol', people have long believed that vitamin E and vitamin C are the two most effective substances for anti-aging, but the special substances of the polyphenol contained in the grape seeds have the anti-aging capability 50 times that of the vitamin E and 25 times that of the vitamin C. The common skin care product or food taking grape seeds as raw materials can protect skin, beautify face, delay senility and make skin white, fine and elastic.
In the prior art, grape resources, particularly grape seeds and grape skins, are not well utilized, a brewing process is not developed according to the characteristics of grape raw materials, and a precedent that residual grape skin residues in wine brewing are utilized to produce grape essence enzymes is not provided.
Disclosure of Invention
The invention aims to provide a Samantha rose grape ferment beverage with reasonable design and the beauty maintaining and young keeping function and a production method thereof aiming at the defects and defects of the prior art, and the prepared product not only contains collagen peptide, dietary fiber and other various nutrients, but also has the characteristics of sour, sweet, tasty and refreshing, strong rose fragrance, attractive color, high stability and long quality guarantee period, and is a low-sugar and low-calorie health beverage for beauty maintaining and young keeping.
In order to achieve the purpose, the Samantha rose grape ferment beverage for maintaining beauty and keeping young comprises the following components in parts by weight: 50-90 parts of fresh grapes, 0-5 parts of degreased grape skin residue powder, 1-2 parts of peeled lemon pulp, 0-2 parts of wine, 0-5 parts of high fructose corn syrup, 4-8 parts of roselle extract, 1-3 parts of concentrated fruit juice, 1-2 parts of rose cell sap, 0-100 parts of white granulated sugar, 0-2 parts of xylooligosaccharide, 0-35 parts of L-arabinose, 0-10 parts of sugar alcohol, 0.5-1.0 part of trehalose, 0.002-0.004 part of sucralose, 0.05-0.15 part of sodium citrate, 0.1-0.2 part of citric acid, 0.5-4.5 parts of collagen peptide, 1-2 parts of resistant dextrin, 0.6-1.2 parts of stabilizer, 0.2-0.4 part of antioxidant and 1-2 parts of composite probiotics.
Furthermore, the beauty-maintaining and young-keeping Samantha rose grape ferment beverage comprises the following components in parts by weight: 50-90 parts of fresh grapes, 0-5 parts of degreased grape skin residue powder, 1-2 parts of peeled lemon pulp, 4-8 parts of roselle extract, 1-3 parts of concentrated juice, 1-2 parts of rose cell sap, 100 parts of white granulated sugar, 0-35 parts of L-arabinose, 0.5-1.0 part of trehalose, 0.002-0.004 part of sucralose, 0.05-0.15 part of sodium citrate, 0.1-0.2 part of citric acid, 0.5-4.5 parts of collagen peptide, 1-2 parts of resistant dextrin, 0.6-1.2 parts of stabilizer, 0.2-0.4 part of antioxidant and 1-2 parts of composite probiotics.
Furthermore, the beauty-maintaining and young-keeping Samantha rose grape ferment beverage comprises the following components in parts by weight: 50-90 parts of fresh grapes, 5 parts of degreased grape skin residue powder, 1-2 parts of peeled lemon pulp, 2 parts of wine, 5 parts of high fructose corn syrup, 4-8 parts of roselle extract, 1-3 parts of concentrated juice, 1-2 parts of rose cellular fluid, 2 parts of xylo-oligosaccharide, 35 parts of L-arabinose, 10 parts of sugar alcohol, 0.5-1.0 part of trehalose, 0.002-0.004 part of sucralose, 0.05-0.15 part of sodium citrate, 0.1-0.2 part of citric acid, 0.5-4.5 parts of collagen peptide, 1-2 parts of resistant dextrin, 0.6-1.2 parts of stabilizer, 0.2-0.4 part of antioxidant and 1-2 parts of composite probiotics.
Further, the composite probiotics comprise yeast, acetic acid bacteria and lactic acid bacteria.
The production method of the beauty-maintaining and young-keeping Samantha rose grape ferment beverage comprises the following operation steps:
firstly, selecting high-quality fresh grapes and lemons, cleaning, disinfecting by using ozone water, drying, peeling and slicing the lemons, putting the sliced lemon pulp and the fresh grapes into a stainless steel fermentation tank, simultaneously adding degreased grape skin residue powder, wine, high fructose corn syrup, roselle extract, concentrated fruit juice, rose cell sap, sodium citrate, citric acid, collagen peptide, resistant dextrin, a stabilizer and an antioxidant into the fermentation tank, adding yeast strains into the fermentation tank at 28 ℃, and performing heat preservation and fermentation together;
secondly, adding acetic acid strains into the fermentation tank at 28 ℃, and performing heat preservation fermentation;
thirdly, adding the lactobacillus into the fermentation tank at 28 ℃, and performing heat preservation and fermentation;
filtering and squeezing the fermentation liquor after the three times of fermentation, mixing the supernatant, filtering, performing sterilization treatment on the oligosaccharides after dissolving sugar, cooling, adding the cooled oligosaccharide into the filtrate, and blending;
fifthly, pasting the codes and packaging by using a sterile can.
Further, white sugar is added into the fermentation tank in the first step for fermentation.
Further, the pH values of the first step to the third step are all 4.8-5.5.
Furthermore, the fermentation days of the first step to the third step are all 45 days.
Further, the oligosaccharide comprises xylooligosaccharide, L-arabinose, sugar alcohol, trehalose and sucralose.
The invention has the beneficial effects that: according to the beauty maintaining and young keeping Samantha rose grape ferment beverage and the production method thereof, the prepared product contains collagen peptide, dietary fiber and other multiple nutrients, has the characteristics of being sour, sweet, tasty, rich in rose fragrance, attractive in color and luster, high in stability and long in quality guarantee period, and is a low-sugar and low-calorie beauty maintaining and young keeping healthy beverage.
Description of the drawings:
FIG. 1 is a process flow diagram of the present invention.
The specific implementation mode is as follows:
the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
As shown in fig. 1, the sammantha rose ferment beverage for maintaining beauty and keeping young in the embodiment (example one) is prepared by the following preparation process:
firstly, selecting 55 parts by weight of high-quality fresh grapes and lemons, cleaning, disinfecting by using ozone water, drying, peeling the lemons, slicing (2 parts by weight of lemon pulp), putting the sliced lemon pulp and the fresh grapes into a stainless steel fermentation tank, simultaneously adding 3 parts of degreased grape skin residue powder, 1 part of wine, 3 parts of high fructose corn syrup, 5 parts of roselle extract, 2 parts of concentrated fruit juice, 1 part of rose cellular fluid, 0.05 part of sodium citrate, 0.1 part of citric acid, 4 parts of collagen peptide, 1 part of resistant dextrin, 1 part of stabilizer and 0.2 part of antioxidant into the fermentation tank, adding yeast strains into the fermentation tank at 28 ℃, adding 90 parts of white sugar, and carrying out heat preservation fermentation together (the pH values are 4.8-5.5);
secondly, adding acetic acid strains into a fermentation tank at 28 ℃, and performing heat preservation fermentation (the pH values are 4.8-5.5);
thirdly, adding the lactobacillus into the fermentation tank at 28 ℃, and performing heat preservation and fermentation (the pH values are 4.8-5.5);
filtering and squeezing the fermentation liquor after the third fermentation, mixing the supernatant, filtering, dissolving the following components in parts by weight of 1 part of xylo-oligosaccharide, 10 parts of L-arabinose, 5 parts of sugar alcohol, 1 part of trehalose and 0.004 part of sucralose, sterilizing, cooling, adding into the filtrate, and blending;
fifthly, pasting the codes and packaging by using a sterile can.
The beneficial effects of the embodiment are as follows: the invention provides a Samantha rose grape ferment beverage for maintaining beauty and keeping young and a production method thereof, wherein flavonoid, anthocyanin and the like in the raw materials are separated from fiber tissues and protein and are in a free state due to the biochemical reaction of enzymolysis treatment of the raw materials and fermentation of multiple strains, so that the flavonoid, the anthocyanin and the like are beneficial to better absorption of a human body; the health-care food contains rich soluble dietary fibers and oligosaccharides and contains a large amount of probiotics, so that the health-care food has good effects of relaxing the bowels and removing vivotoxin, and can achieve medical value and health-care effects of reducing fat and losing weight, expelling toxin, resisting oxidation, whitening skin, beautifying, preventing and treating colorectal cancer and heart diseases after being eaten for a long time.
Example two:
the beauty-maintaining and young-keeping Samantha rose grape ferment beverage in the embodiment is prepared by adopting the following preparation process:
firstly, selecting 90 parts by weight of high-quality fresh grapes and lemons, cleaning, disinfecting by using ozone water, drying, peeling the lemons, slicing (2 parts by weight of lemon pulp), putting the sliced lemon pulp and the fresh grapes into a stainless steel fermentation tank, simultaneously adding 3 parts of degreased grape skin residue powder, 1 part of wine, 3 parts of high fructose corn syrup, 5 parts of roselle extract, 2 parts of concentrated fruit juice, 1 part of rose cellular fluid, 0.05 part of sodium citrate, 0.1 part of citric acid, 4 parts of collagen peptide, 1 part of resistant dextrin, 1 part of stabilizer and 0.2 part of antioxidant into the fermentation tank, adding yeast strains into the fermentation tank at 28 ℃, adding 100 parts of white sugar, and carrying out heat preservation fermentation together (the pH values are 4.8-5.5);
secondly, adding acetic acid strains into a fermentation tank at 28 ℃, and performing heat preservation fermentation (the pH values are 4.8-5.5);
thirdly, adding the lactobacillus into the fermentation tank at 28 ℃, and performing heat preservation and fermentation (the pH values are 4.8-5.5);
filtering and squeezing the fermentation liquor obtained after the three times of fermentation, mixing the supernatant, filtering, dissolving 10 parts by weight of L-arabinose, 1 part by weight of trehalose and 0.004 part by weight of sucralose in the fermentation liquor, sterilizing, cooling, adding the filtrate, and blending;
fifthly, pasting the codes and packaging by using a sterile can.
Example three:
the beauty-maintaining and young-keeping Samantha rose grape ferment beverage in the embodiment is prepared by adopting the following preparation process:
firstly, selecting 90 parts of high-quality fresh grapes and lemons by weight, cleaning, disinfecting by using ozone water, drying by blowing, peeling and slicing the lemons (taking 2 parts of lemon pulp), putting the sliced lemon pulp and the fresh grapes into a stainless steel fermentation tank, simultaneously adding 3 parts of degreased grape skin residue powder, 1 part of wine, 3 parts of high fructose corn syrup, 5 parts of roselle extract, 2 parts of concentrated fruit juice, 1 part of rose cellular fluid, 0.05 part of sodium citrate, 0.1 part of citric acid, 4 parts of collagen peptide, 1 part of resistant dextrin, 1 part of stabilizer and 0.2 part of antioxidant into the fermentation tank, adding yeast strains into the fermentation tank at 28 ℃, and preserving heat and fermenting together (the pH values are 4.8-5.5);
secondly, adding acetic acid strains into a fermentation tank at 28 ℃, and performing heat preservation fermentation (the pH values are 4.8-5.5);
thirdly, adding the lactobacillus into the fermentation tank at 28 ℃, and performing heat preservation and fermentation (the pH values are 4.8-5.5);
filtering and squeezing the fermentation liquor after the third fermentation, mixing the supernatant, filtering, dissolving 2 parts of xylo-oligosaccharide, 35 parts of L-arabinose, 10 parts of sugar alcohol, 1 part of trehalose and 0.004 part of sucralose by weight, sterilizing, cooling, adding into the filtrate, and blending;
fifthly, pasting the codes and packaging by using a sterile can.
Although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that various changes in the embodiments and/or modifications of the invention can be made, and equivalents and modifications of some features of the invention can be made without departing from the spirit and scope of the invention.

Claims (9)

1. The Samantha rose grape ferment beverage capable of maintaining beauty and keeping young is characterized in that: the composition comprises the following components in parts by weight: 50-90 parts of fresh grapes, 0-5 parts of degreased grape skin residue powder, 1-2 parts of peeled lemon pulp, 0-2 parts of wine, 0-5 parts of high fructose corn syrup, 4-8 parts of roselle extract, 1-3 parts of concentrated fruit juice, 1-2 parts of rose cell sap, 0-100 parts of white granulated sugar, 0-2 parts of xylooligosaccharide, 0-35 parts of L-arabinose, 0-10 parts of sugar alcohol, 0.5-1.0 part of trehalose, 0.002-0.004 part of sucralose, 0.05-0.15 part of sodium citrate, 0.1-0.2 part of citric acid, 0.5-4.5 parts of collagen peptide, 1-2 parts of resistant dextrin, 0.6-1.2 parts of stabilizer, 0.2-0.4 part of antioxidant and 1-2 parts of composite probiotics.
2. The sammantha rose ferment beverage for beauty treatment according to claim 1, wherein the salmantha rose ferment beverage comprises the following components: the composition comprises the following components in parts by weight: 50-90 parts of fresh grapes, 0-5 parts of degreased grape skin residue powder, 1-2 parts of peeled lemon pulp, 4-8 parts of roselle extract, 1-3 parts of concentrated juice, 1-2 parts of rose cell sap, 100 parts of white granulated sugar, 0-35 parts of L-arabinose, 0.5-1.0 part of trehalose, 0.002-0.004 part of sucralose, 0.05-0.15 part of sodium citrate, 0.1-0.2 part of citric acid, 0.5-4.5 parts of collagen peptide, 1-2 parts of resistant dextrin, 0.6-1.2 parts of stabilizer, 0.2-0.4 part of antioxidant and 1-2 parts of composite probiotics.
3. The sammantha rose ferment beverage for beauty treatment according to claim 1, wherein the salmantha rose ferment beverage comprises the following components: the composition comprises the following components in parts by weight: 50-90 parts of fresh grapes, 5 parts of degreased grape skin residue powder, 1-2 parts of peeled lemon pulp, 2 parts of wine, 5 parts of high fructose corn syrup, 4-8 parts of roselle extract, 1-3 parts of concentrated juice, 1-2 parts of rose cellular fluid, 2 parts of xylo-oligosaccharide, 35 parts of L-arabinose, 10 parts of sugar alcohol, 0.5-1.0 part of trehalose, 0.002-0.004 part of sucralose, 0.05-0.15 part of sodium citrate, 0.1-0.2 part of citric acid, 0.5-4.5 parts of collagen peptide, 1-2 parts of resistant dextrin, 0.6-1.2 parts of stabilizer, 0.2-0.4 part of antioxidant and 1-2 parts of composite probiotics.
4. The sammantha rose ferment beverage for beauty treatment according to claim 1, wherein the salmantha rose ferment beverage comprises the following components: the composite probiotics consists of saccharomycetes, acetic acid bacteria and lactic acid bacteria.
5. A production method of a Samantha rose grape ferment beverage capable of maintaining beauty and keeping young is characterized by comprising the following steps: the operation steps are as follows:
selecting high-quality fresh grapes and lemons, cleaning, disinfecting by using ozone water, drying by blowing, peeling and slicing the lemons, putting the sliced lemon pulp and the fresh grapes into a stainless steel fermentation tank, simultaneously adding degreased grape skin residue powder, wine, high fructose corn syrup, roselle extract, concentrated fruit juice, rose cell sap, sodium citrate, citric acid, collagen peptide, resistant dextrin, a stabilizer and an antioxidant into the fermentation tank, adding yeast strains into the fermentation tank at 28 ℃, and performing heat preservation and fermentation together;
secondly, adding acetic acid strains into the fermentation tank at 28 ℃, and performing heat preservation fermentation;
thirdly, adding the lactobacillus into the fermentation tank at 28 ℃, and performing heat preservation and fermentation;
filtering and squeezing the fermentation liquor after the third fermentation, mixing the supernatant, filtering, sterilizing the oligosaccharide after dissolving sugar, cooling, adding into the filtrate, and blending;
and fifthly, sticking and packaging the materials by using a sterile can.
6. The production method of the Samantha rose ferment beverage for maintaining beauty and keeping young according to claim 5, wherein the production method comprises the following steps: adding white sugar into the fermentation tank in the step (I) for fermentation.
7. The production method of the Samantha rose ferment beverage for maintaining beauty and keeping young according to claim 5, wherein the production method comprises the following steps: the pH values of the steps (I) to (III) are all 4.8-5.5.
8. The production method of the Samantha rose ferment beverage for maintaining beauty and keeping young according to claim 5, wherein the production method comprises the following steps: the fermentation days of the steps (one) to (three) are all 45 days.
9. The production method of the Samantha rose ferment beverage for maintaining beauty and keeping young according to claim 5, wherein the production method comprises the following steps: the oligosaccharide comprises xylo-oligosaccharide, L-arabinose, sugar alcohol, trehalose and sucralose.
CN201910974692.2A 2019-10-14 2019-10-14 Samantha rose grape enzyme beverage capable of maintaining beauty and keeping young and production method thereof Pending CN110839794A (en)

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CN111758958A (en) * 2020-07-01 2020-10-13 山东天欣生物科技有限公司 Anti-saccharification weight-losing enzyme peptide liquid
CN113017082A (en) * 2021-03-16 2021-06-25 蜡笔小新（福建）食品工业有限公司 Magma ferment beverage convenient to human absorption and preparation facilities thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111758958A (en) * 2020-07-01 2020-10-13 山东天欣生物科技有限公司 Anti-saccharification weight-losing enzyme peptide liquid
CN111758959A (en) * 2020-07-04 2020-10-13 山东天欣生物科技有限公司 Anti-saccharification weight-losing enzyme peptide powder
CN113017082A (en) * 2021-03-16 2021-06-25 蜡笔小新（福建）食品工业有限公司 Magma ferment beverage convenient to human absorption and preparation facilities thereof

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Application publication date: 20200228