CN101828734A - Sweet potato and soybean composite fermented beverage and preparation technology thereof - Google Patents
Sweet potato and soybean composite fermented beverage and preparation technology thereof Download PDFInfo
- Publication number
- CN101828734A CN101828734A CN201010176172A CN201010176172A CN101828734A CN 101828734 A CN101828734 A CN 101828734A CN 201010176172 A CN201010176172 A CN 201010176172A CN 201010176172 A CN201010176172 A CN 201010176172A CN 101828734 A CN101828734 A CN 101828734A
- Authority
- CN
- China
- Prior art keywords
- soybean
- sweet potato
- nutrient solution
- ipomoea batatas
- fermented beverage
- 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.)
- Granted
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention relates to a sweet potato and soybean composite fermented beverage and a preparation technology thereof, belonging to the field of a non-alcohol beverage. The preparation technology comprises the following steps of: mixing sweet potato juice with soybean milk according to the volume ratio of 3-5:1 to form into a fermenting base material; preparing culture solution with low-fat milk; homogenizing, sterilizing and cooling; vaccinating lactic acid bacteria; cultivating in an activating way; acclimatizing and cultivating to form into several generations with the definite proportion between the fermenting base material and the defatted milk to be taken as the final fermenting strains; and refrigerating the prepared fermenting liquid and ripening to be the finished product. The technical indexes of the prepared fermented beverage are as follows: the protein is larger than and equal to 2.5375mg/mL, the flavone is larger than and equal to 0.045525mg/mL, the polysaccharide is larger than and equal to 1.498mg/mL, the lipid is larger than and equal to 0.6707mg/mL, the acidity is 1.3-1.4, no coli group, no pathogenic bacteria, and the viable count of the lactic acid bacteria is larger than 4.55*10<6>/ml. The prepared sweet potato and soybean composite fermented beverage integrates the trophism of the soybean with the hygienical capability and the flavor of the sweet potato into a whole, not only enriches the new species of the yoghourt, but also explores a new approach for the deep processing of the sweet potato.
Description
Technical field
The present invention relates to a kind of composite fermented beverage, particularly sweet potato and soybean composite fermented beverage and preparation technology thereof belong to the non-alcoholic beverage field.
Background technology
Ipomoea batatas contains plants trace element surplus abundant polysaccharide, dietary fiber, carrotene, linoleic acid, dehydrogenation androsterone, flavones, vitamin A, B, C, E and potassium, iron, copper, selenium, the calcium etc. 10, Ipomoea batatas not only nutritive value is very high, be called the most balanced health food of nutrition by nutritionists, and have good antitumaous effect.Recently, Japanese cancer prevention research institute arranges from high to low to the cancer resistance of 20 kinds of common vegetables, and the Ipomoea batatas antitumaous effect is ranked first.Eat Ipomoea batatas can lose weight, vigorous and graceful, prevent cardiovascular disease, catharsis and toxin expelling, and contain a large amount of dietary fibers; Soybean is rich in protein, isoflavones, compound sugar, saponin(e, phosphatide, nucleic acid, vegetable protein, can build up health and the resistance against diseases of body, also has effect hypotensive and fat-reducing, and can replenish the heat that needed by human body is wanted.At present, potato food is many to be occurred with forms such as dried sweet potato, sweet potato slices and French fries, though soybean has manufactured goods such as bean powder and soymilk, but is that the method and the product of feedstock production beverage is actually rare with Ipomoea batatas and soybean.Yet, be the beverage that feedstock production becomes with the sweet potato and soybean, will substantially exceed single beverage made from Ipomoea batatas or a kind of raw material of soybean in nutrition and function aspects.Therefore, invent out a kind of sweet potato and soybean composite fermented beverage and preparation technology thereof and just seem very necessary.
Summary of the invention
One of purpose of the present invention is to be primary raw material with Ipomoea batatas juice and soybean juice, inoculates lactic acid bacteria activated, domestication, and fermentation protein, carbohydrate become lactic acid.Thereby make a kind of fermented type fruit-vegetable juice beverage, i.e. sweet potato and soybean composite fermented beverage with health care and excellent flavor.
Two of purpose of the present invention provides the preparation technology of described sweet potato and soybean composite fermented beverage.
One of purpose of the present invention is achieved in that Ipomoea batatas juice is 3-5 with the volume ratio of soya-bean milk: 1 mix, make nutrient solution with lowfat milk, and then behind homogeneous, sterilization, refrigerating work procedure, inoculating lactic acid bacterium, activation culture; Domestication is 0: 10 with the volume ratio of fermentation base-material and skimmed milk; 2: 8; 4: 6; 6: 4; 8: 2; Cultivated for 6 generations at 10: 0 as final fermented bacterium; Last proportioning zymotic fluid refrigeration after-ripening is to finished product; The fermented beverage technical indicator of making is: protein 〉=2.5375mg/ml, and flavones 〉=0.045525mg/ml, polysaccharide 〉=1.498mg/ml, lipid 〉=0.6707mg/ml, acidity is 1.3-1.4, and coliform does not have, and pathogenic bacteria do not have, viable lactic acid bacteria number＞4.55 * 10
6Individual/ml.
Two preparation technology of purpose of the present invention is achieved in that
(1) preparation of Ipomoea batatas juice: Ipomoea batatas is cleaned, the epidermis of pruning, thinly slice, again the Ipomoea batatas thin slice is put into the concentration that has prepared rapidly and is 0.2% citric acid solution, Ipomoea batatas thin slice and citric acid solution weight ratio 1: 4-6 put into soy bean milk making machine then together and squeeze the juice, and the defibrination ratio is 1: 5, filter filtrate for later use with double gauze;
(2) processing of soybean: earlier with soybean with distilled water flushing 3-4 time, remove the foreign material on surface, again the soybean of cleaning is put into 80-90 ℃ of hot water blanching 25-35min, soak water consumption and be heavy 3 times of beans, after the immersion, rub repeatedly, remove epidermis; Pour in the soy bean milk making machine after the flushing and squeeze the juice, the defibrination ratio is 1: 25; The former soya-bean milk that mill is good filters filtrate for later use with double gauze;
(3) activation of lactic acid bacteria: with the lowfat milk is nutrient solution, through the 118-125 ℃ of 13-17min that sterilizes down, is cooled to 38-42 ℃, adds the bulgaria lactobacillus fermentation agent of the 0.08-0.12% of lowfat milk weight, cultivates 22-26h down at 42-45 ℃; Prepare identical nutrient solution,, be cooled to 38-42 ℃, insert 1% last zymotic fluid, cultivate 22-26h down, transplant secondary with this law again at 42-45 ℃ through the 118-125 ℃ of 13-17min that sterilizes down;
(4) domestication of lactic acid bacteria: getting part fermentation base-material and skimmed milk is 0: 10 by volume; 2: 8; 4: 6; 6: 4; 8: 2; Be mixed into 6 kinds of mixed liquors that cumulative volume equates at 10: 0, be loaded on respectively then in the triangular flask separately, 115～120 ℃ of sterilization 10～15min, cooling obtains the strain domestication nutrient solution, and is designated as 1.～6. number nutrient solution successively.1. the lactobacillus nutrient solution that has activated is inoculated in number nutrient solution, addition is 5% of a nutrient solution volume, under 42-45 ℃ of temperature conditions, cultivate, cultivate and to be inoculated into behind the 24h 2. in number nutrient solution, be inoculated into successively 3. again～6. number nutrient solution, each addition is identical with cultivation temperature, along with the raising of fermentation base-material concentration, obtains being fit to the domestication lactobacillus of fermentation system at last;
(5) allotment mixed liquor: with Ipomoea batatas juice and soya-bean milk by 3-5: 1 volume ratio is mixed, and puts into 0.75% lactose, shakes up, and seals bottleneck with ventilated membrane; Add in the high steam pot, behind sterilization 12-17min under 118-123 ℃, be cooled to 32-37 ℃;
(6) inoculation and fermentation: above-mentioned allotment mixed liquor is put into superclean bench, insert the lactobacillus bacterium liquid of activated, the domestication of 5-9% in the allotment mixed liquor, put into 150 rev/mins shaking table, cultivation temperature is 38-40 ℃, fermented and cultured 24 hours;
(7) refrigeration, after-ripening is to finished product.
The sweet potato and soybean fermented beverage that the present invention makes integrates the trophism of soybean and health, the local flavor of sour milk, has promptly enriched the new varieties of sour milk, explores a new approach for the deep processing of Ipomoea batatas again.Compare with simple kind beverage, owing to gathered the advantage of Ipomoea batatas and soybean, its protein is easier to be absorbed by human consumption, and does not have sedimentation problem.In addition, the organic acid in the fermented beverage can promote gastrointestinal peristalsis, improves Ca, P, Fe absorptivity; Lactic bacteria useful in the beverage can suppress the breeding of harmful intestinal tract microorganism, suppresses spoilage product and produces, and has strengthened anticancer effect simultaneously, helps healthy.Therefore, the exploitation of sweet potato and soybean fermented beverage meets consumptive characteristics such as current drink nutrition, health care, local flavor, inexpensive and fashion, has vast market prospect.
The specific embodiment
Embodiment 1:
Preparation process is followed successively by:
(1) Ipomoea batatas juice preparation: adopt fresh full, meat closely is light yellow, ripe appropriateness, do not have go rotten, no disease and pest and the Ipomoea batatas that has no mechanical damage make raw material, Ipomoea batatas is clean, and the epidermis of pruning is thinly sliced.The Ipomoea batatas thin slice is put into 0.2% the citric acid solution that has prepared rapidly, and Ipomoea batatas thin slice and citric acid solution weight ratio add then in the nine positive soy bean milk making machine and squeeze the juice about 1: 5, and the defibrination ratio is 1: 5, filter filtrate for later use with double gauze;
(2) processing of soybean: choose maturation, full soybean, removal is gone mouldy, is damaged by worms, variable color, spoiled soybean and the sandstone that are mingled with, foreign matter etc., the soybean of choosing is used distilled water flushing 3-4 time, remove the foreign material on surface, the soybean of cleaning is put into 85 ℃ of hot water blanching 30min, soak water consumption and be heavy 3 times of beans, after the immersion, rub repeatedly, remove epidermis.Pour into after the flushing in the nine positive soy bean milk making machine and squeeze the juice, the defibrination ratio is 1: 25, and the former soya-bean milk that mill is good filters filtrate for later use with double gauze;
(3) activation of lactic acid bacteria: with the lowfat milk is nutrient solution, through 121 ℃ of following sterilization 15min, is cooled to 40 ℃, adds 0.1% bulgaria lactobacillus fermentation agent of lowfat milk weight, cultivates 24h down at 43 ℃; Prepare identical nutrient solution,, be cooled to 40 ℃, insert 1% last zymotic fluid, cultivate 24h down, transplant secondary with this law again at 43 ℃ through 121 ℃ of 15min that sterilize down;
(4) domestication of lactic acid bacteria: getting part fermentation base-material and skimmed milk is 0: 10 by volume, 2: 8,4: 6,6: 4,8: 2, be mixed into cumulative volume at 10: 0 and be 6 kinds of 100ml, be loaded on respectively then in the triangular flask separately, 115～120 ℃ of sterilization 10～15min, cooling obtains the strain domestication nutrient solution, and is designated as 1.～6. number nutrient solution successively, 1. the lactobacillus nutrient solution that has activated is inoculated in number nutrient solution, addition is 5% of a nutrient solution volume, cultivates under 43 ℃ of temperature conditions, cultivates to be inoculated into behind the 24h 2. in number nutrient solution, be inoculated into successively 3. again～6. number nutrient solution, each addition is identical with cultivation temperature, along with the raising of fermentation base-material concentration, obtains being fit to the domestication lactobacillus of fermentation system at last.
(5) allotment mixed liquor: Ipomoea batatas juice is mixed by 4: 1 volume ratio with soya-bean milk, add 0.75% lactose, shake up, seal bottleneck with ventilated membrane; Put into the high steam pot, behind sterilization 15min under 121 ℃, be cooled to about 35 ℃.
(6) inoculation and fermentation: above-mentioned allotment mixed liquor is put into superclean bench, insert the lactobacillus bacterium liquid of 7% activated, domestication in the allotment mixed liquor, put into 150 rev/mins shaking table, cultivation temperature is 39 ℃, fermented and cultured 24 hours;
(7) refrigeration, after-ripening is to finished product.
The fermented beverage technical indicator of making is: protein 〉=2.5375mg/ml, and flavones 〉=0.045525mg/ml, polysaccharide 〉=1.498mg/ml, lipid 〉=0.6707mg/ml, acidity is 1.38, and coliform does not have, and pathogenic bacteria do not have, viable lactic acid bacteria number＞4.55 * 10
6Individual/ml.
The taste allotment of sweet potato and soybean composite fermented beverage:
By single factor and orthogonal test:
By adding CMC-Na:0.55g, sucrose in the every as can be known 100ml beverage of experiment of single factor: 9g, natrium citricum: 0.25g, malic acid: be difficult for layering during 0.03g and taste is better.When 20ml warm water (20ml fermented beverage+)
Taste allotment orthogonal test factor level table
Taste allotment orthogonal test scheme and experimental result
Appendix: sensory evaluation scores index
Claims (5)
1. sweet potato and soybean composite fermented beverage, it is to be raw material with Ipomoea batatas juice and soya-bean milk, it is characterized in that: the volume ratio of Ipomoea batatas juice and soya-bean milk is 3-5: 1.
2. a kind of sweet potato and soybean composite fermented beverage according to claim 1, it is characterized in that described Ipomoea batatas juice and soya-bean milk are mixed into the fermentation base-material in proportion, make nutrient solution, then behind homogeneous, sterilization, refrigerating work procedure with lowfat milk, inoculating lactic acid bacterium, activation culture; Domestication with fermentation base-material and skimmed milk with fixed than cultivating several generations as final fermented bacterium; Last proportioning zymotic fluid refrigeration after-ripening is to finished product; The fermented beverage technical indicator of making is: protein 〉=2.5375mg/ml, and flavones 〉=0.045525mg/ml, polysaccharide 〉=1.498mg/ml, lipid 〉=0.6707mg/ml, acidity is 1.3-1.4, and coliform does not have, and pathogenic bacteria do not have, viable lactic acid bacteria number＞4.55 * 10
6Individual/ml.
3. a kind of sweet potato and soybean composite fermented beverage according to claim 2 is characterized in that adding CMC-Na:0.55g, sucrose in the described beverage of every 100ml: 9g, natrium citricum: 0.25g, malic acid: 0.03g.
4. the preparation technology of claim 1 or 2 described sweet potato and soybean composite fermented beverages is characterized in that preparation process is followed successively by:
(1) preparation of Ipomoea batatas juice: Ipomoea batatas is cleaned, the epidermis of pruning, thinly slice, again the Ipomoea batatas thin slice is put into the concentration that has prepared rapidly and is 0.2% citric acid solution, Ipomoea batatas thin slice and citric acid solution weight ratio 1: 4-6 put into soy bean milk making machine then together and squeeze the juice, and the defibrination ratio is 1: 5, filter filtrate for later use with double gauze;
(2) processing of soybean: earlier with soybean with distilled water flushing 3-4 time, remove the foreign material on surface, again the soybean of cleaning is put into 80-90 ℃ of hot water blanching 25-35min, soak water consumption and be heavy 3 times of beans, after the immersion, rub repeatedly, remove epidermis; Pour in the soy bean milk making machine after the flushing and squeeze the juice, the defibrination ratio is 1: 25; The former soya-bean milk that mill is good filters filtrate for later use with double gauze;
(3) activation of lactic acid bacteria: with the lowfat milk is nutrient solution, through the 118-125 ℃ of 13-17min that sterilizes down, is cooled to 38-42 ℃, adds the bulgaria lactobacillus fermentation agent of the 0.08-0.12% of lowfat milk weight, cultivates 22-26h down at 42-45 ℃; Prepare identical nutrient solution,, be cooled to 38-42 ℃, insert 1% last zymotic fluid, cultivate 22-26h down, transplant secondary with this law again at 42-45 ℃ through the 118-125 ℃ of 13-17min that sterilizes down;
(4) domestication of lactic acid bacteria: getting part fermentation base-material and skimmed milk is 0: 10 by volume; 2: 8; 4: 6; 6: 4; 8: 2; Be mixed into 6 kinds of mixed liquors that cumulative volume equates at 10: 0, be loaded on respectively then in the triangular flask separately, 115～120 ℃ of sterilization 10～15min, cooling obtains the strain domestication nutrient solution, and is designated as 1.～6. number nutrient solution successively.1. the lactobacillus nutrient solution that has activated is inoculated in number nutrient solution, addition is 5% of a nutrient solution volume, under 42-45 ℃ of temperature conditions, cultivate, cultivate and to be inoculated into behind the 24h 2. in number nutrient solution, be inoculated into successively 3. again～6. number nutrient solution, each addition is identical with cultivation temperature, along with the raising of fermentation base-material concentration, obtains being fit to the domestication lactobacillus of fermentation system at last;
(5) allotment mixed liquor: with Ipomoea batatas juice and soya-bean milk by 3-5: 1 volume ratio is mixed, and puts into 0.75% lactose, shakes up, and seals bottleneck with ventilated membrane; Add in the high steam pot, behind sterilization 12-17min under 118-123 ℃, be cooled to 32-37 ℃;
(6) inoculation and fermentation: above-mentioned allotment mixed liquor is put into superclean bench, insert the lactobacillus bacterium liquid of activated, the domestication of 5-9% in the allotment mixed liquor, put into 150 rev/mins shaking table, cultivation temperature is 38-40 ℃, fermented and cultured 24 hours;
(7) refrigeration, after-ripening is to finished product.
5. the preparation technology of a kind of sweet potato and soybean composite fermented beverage according to claim 4 is characterized in that adding CMC-Na:0.55g, sucrose in the described beverage of every 100ml: 9g, natrium citricum: 0.25g, malic acid: 0.03g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101761726A CN101828734B (en) | 2010-05-19 | 2010-05-19 | Sweet potato and soybean composite fermented beverage and preparation technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101761726A CN101828734B (en) | 2010-05-19 | 2010-05-19 | Sweet potato and soybean composite fermented beverage and preparation technology thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101828734A true CN101828734A (en) | 2010-09-15 |
| CN101828734B CN101828734B (en) | 2013-03-20 |
Family
ID=42713073
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010101761726A Expired - Fee Related CN101828734B (en) | 2010-05-19 | 2010-05-19 | Sweet potato and soybean composite fermented beverage and preparation technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101828734B (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599588A (en) * | 2012-03-21 | 2012-07-25 | 上海大学 | Preparation method of baked sweet potato juice |
| CN103070243A (en) * | 2012-10-25 | 2013-05-01 | 南京大地冷冻食品有限公司 | Stable sweet potato sour milk and preparation method thereof |
| CN105410517A (en) * | 2015-10-28 | 2016-03-23 | 刘恩岐 | Compound healthcare composition suitable for nourishing yin in autumn and winter and preparation method thereof |
| CN107048207A (en) * | 2017-03-08 | 2017-08-18 | 哈尔滨商业大学 | A kind of lactobacillus-fermented kidney bean tin product and its production technology |
| CN107981138A (en) * | 2017-11-30 | 2018-05-04 | 广西天峨县果然美食品有限公司 | A kind of preparation method of beverage of sweet potato juice |
| CN113693218A (en) * | 2020-09-01 | 2021-11-26 | 杭州千岛湖明昊农业开发有限公司 | Sweet potato fermented product containing high content of beta-glucan and food composition containing the same for enhancing immunity |
| CN114174524A (en) * | 2019-07-26 | 2022-03-11 | 高山股份有限公司 | Method for producing fermentation liquid containing short-chain fatty acid |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1935004A (en) * | 2006-10-20 | 2007-03-28 | 华中农业大学 | Sweet potato food and its production method |
-
2010
- 2010-05-19 CN CN2010101761726A patent/CN101828734B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1935004A (en) * | 2006-10-20 | 2007-03-28 | 华中农业大学 | Sweet potato food and its production method |
Non-Patent Citations (2)
| Title |
|---|
| 《农村经济与科技》 19981231 杨永财 红薯制作黄酒技术 第41页 1-5 第9卷, 第4期 2 * |
| 《粮油加工与食品机械》 20021231 李雨露等 豆渣、甘薯方便食品的研制 第51-52页 1-5 , 第5期 2 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599588A (en) * | 2012-03-21 | 2012-07-25 | 上海大学 | Preparation method of baked sweet potato juice |
| CN102599588B (en) * | 2012-03-21 | 2013-05-08 | 上海大学 | Preparation method of baked sweet potato juice |
| CN103070243A (en) * | 2012-10-25 | 2013-05-01 | 南京大地冷冻食品有限公司 | Stable sweet potato sour milk and preparation method thereof |
| CN105410517A (en) * | 2015-10-28 | 2016-03-23 | 刘恩岐 | Compound healthcare composition suitable for nourishing yin in autumn and winter and preparation method thereof |
| CN105410517B (en) * | 2015-10-28 | 2019-10-25 | 徐州工程学院 | A kind of compound health composition and preparation method thereof being suitable for taking good care of YIN in autumn and winter with enhancing human immunization |
| CN107048207A (en) * | 2017-03-08 | 2017-08-18 | 哈尔滨商业大学 | A kind of lactobacillus-fermented kidney bean tin product and its production technology |
| CN107981138A (en) * | 2017-11-30 | 2018-05-04 | 广西天峨县果然美食品有限公司 | A kind of preparation method of beverage of sweet potato juice |
| CN114174524A (en) * | 2019-07-26 | 2022-03-11 | 高山股份有限公司 | Method for producing fermentation liquid containing short-chain fatty acid |
| CN113693218A (en) * | 2020-09-01 | 2021-11-26 | 杭州千岛湖明昊农业开发有限公司 | Sweet potato fermented product containing high content of beta-glucan and food composition containing the same for enhancing immunity |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101828734B (en) | 2013-03-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102630999B (en) | Walnut lactic acid bacteria fermented beverage and preparation method thereof | |
| CN101828734B (en) | Sweet potato and soybean composite fermented beverage and preparation technology thereof | |
| CN102687853B (en) | Preparation method of cordyceps militaris bacterial powder and application thereof | |
| CN105167095A (en) | Pitaya peel lactic acid fermented beverage and preparation method thereof | |
| KR100333507B1 (en) | A bean curd using the juice of kimchi and method for preparing thereof | |
| CN105249099B (en) | A kind of production method of Spondias axillaris functional lactobacillus beverages | |
| CN109349479A (en) | A kind of fermentation Chinese date drink and preparation method thereof | |
| CN106234895A (en) | A kind of Fructus Nitraria schoberi lactacidase fermenting beverage and preparation method thereof | |
| CN104207115A (en) | Lactobacillus plantaru fermented shiitake mushroom and preparation method thereof | |
| CN103444870A (en) | Preparation method for longan lactic acid bacteria beverage | |
| CN103598331B (en) | Rehmannia root functional yoghourt, rehmannia root blueberry functional yoghourt and preparation method thereof | |
| CN105145835B (en) | A kind of preparation method of mulberries selenium-rich lactic acid drink | |
| CN104170973A (en) | Preparation method of five-cereal yoghourt | |
| CN104222269A (en) | Pleurotus eryngii mycelium pellet yogurt and preparation method thereof | |
| CN106036310A (en) | Manufacturing method of bamboo shoot drink | |
| CN104365845B (en) | A kind of preparation method of fermented type Mung Bean Milk Drink | |
| CN109349480A (en) | A kind of fermentative tuckahoe beverage and preparation method thereof | |
| CN109170437A (en) | A kind of viable type banana carrot composite juice beverage and preparation method thereof | |
| CN108902831A (en) | A kind of pickles processing technology | |
| CN106879898A (en) | A kind of method of flavones and polyphenol content in raising lactic acid fermentation beverage | |
| CN106538699A (en) | A kind of preparation method of soybean whey protein lactobacillus-fermented drink | |
| CN109393390B (en) | Fermented hawthorn pulp and preparation method thereof | |
| CN104026246B (en) | A kind of flavor fermentation soya-bean milk formula and preparation method | |
| CN103564046A (en) | Preparation method of rose mung bean yoghourt | |
| CN105695287A (en) | Selenium-rich healthcare black vinegar containing black fungus and mulberries |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| ASS | Succession or assignment of patent right |
Owner name: EAST CHINA INSTITUTE OF TECHNOLOGY Effective date: 20120815 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20120815 Address after: 344000 Donghua Polytechnic University, 56 Xuefu Road, Fuzhou, Jiangxi Applicant after: East China Institute of Technology Address before: 344000 School of chemical engineering and wood science, Donghua Polytechnic University, 56 Xuefu Road, Fuzhou, Jiangxi Applicant before: Huang Dejuan |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130320 Termination date: 20140519 |