CN103494127A - Making method for black soya bean ginger decoction - Google Patents
Making method for black soya bean ginger decoction Download PDFInfo
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- CN103494127A CN103494127A CN201310387222.9A CN201310387222A CN103494127A CN 103494127 A CN103494127 A CN 103494127A CN 201310387222 A CN201310387222 A CN 201310387222A CN 103494127 A CN103494127 A CN 103494127A
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- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 36
- 244000068988 Glycine max Species 0.000 title claims abstract description 36
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 29
- 235000008397 ginger Nutrition 0.000 title claims abstract description 29
- 244000273928 Zingiber officinale Species 0.000 title claims abstract description 13
- 238000000034 method Methods 0.000 title abstract description 3
- 244000226021 Anacardium occidentale Species 0.000 claims abstract description 12
- 235000020226 cashew nut Nutrition 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000001543 Corylus americana Nutrition 0.000 claims abstract description 9
- 235000007466 Corylus avellana Nutrition 0.000 claims abstract description 9
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 7
- 244000020551 Helianthus annuus Species 0.000 claims abstract description 7
- 235000003222 Helianthus annuus Nutrition 0.000 claims abstract description 7
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 7
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 239000011435 rock Substances 0.000 claims abstract description 7
- 239000003814 drug Substances 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 4
- 235000004348 Perilla frutescens Nutrition 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 240000009226 Corylus americana Species 0.000 claims abstract 4
- 239000002002 slurry Substances 0.000 claims description 12
- 244000025361 Ficus carica Species 0.000 claims description 7
- 235000008730 Ficus carica Nutrition 0.000 claims description 7
- 239000009636 Huang Qi Substances 0.000 claims description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 241000415261 Murdannia Species 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 5
- 210000000952 spleen Anatomy 0.000 abstract description 5
- 230000036528 appetite Effects 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 4
- 208000024891 symptom Diseases 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 201000010099 disease Diseases 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 229940107666 astragalus root Drugs 0.000 abstract 2
- 241001313868 Arundina Species 0.000 abstract 1
- 206010039424 Salivary hypersecretion Diseases 0.000 abstract 1
- 239000008169 grapeseed oil Substances 0.000 abstract 1
- 235000021049 nutrient content Nutrition 0.000 abstract 1
- 208000026451 salivation Diseases 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 16
- 241000723382 Corylus Species 0.000 description 5
- 230000008901 benefit Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 206010016256 fatigue Diseases 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 150000002515 isoflavone derivatives Chemical class 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Mycology (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a making method of black soya bean ginger decoction, and the black soya bean ginger decoction is characterized by being prepared from the following raw materials: by weight, 50-100 parts of black soya bean, 20-30 parts of hazelnut kernel, 20-30 parts of cashew, 200-250 parts of fresh ginger, 20-40 parts of rock sugar, 1-2 parts of fig leaf, 2-4 parts of perilla frutescens, 2-3 parts of sunflower flower, 1-2 parts of cassia twig, 2-3 parts of lotus seed pot, 2-3 parts of astragalus root, 1-3 parts of arundina chinensis, 1-2 parts of herba vernoniae cinereae, 5-15 parts of salt, 5-15 parts of distiller's yeast and a proper amount of grape seed oil and water. The black soya bean ginger decoction tastes savoury, mellow, sweet and unique; in the formula, components of the hazelnut kernel, the cashew and the like are added for addition of nutrient content; at the same time, traditional Chinese medicine components are added for strengthening health care functions, the astragalus root has the effects of tonifying the lung, invigorating the spleen, benefitting qi and securing the exterior, the fig leaf has the functions of removing heat to promote salivation, invigorating the spleen and promoting the appetite, and the black soya bean ginger decoction is suitable for consumption by people having a poor appetite, air-condition diseases and other symptoms in summer.
Description
Technical field
The invention belongs to foods processing technique, specifically a kind of preparation method of black soya bean ginger decoction.
Background technology
Black soya bean, nutritious, contain the multiple nutritional components such as protein, fat, vitamin, trace element, there is again various bioactivators, as studies on black soybean pigment, black soya bean polysaccharide and isoflavones etc. simultaneously.Have the kidney tonifying benefit cloudy, invigorating spleen to remove dampness, except thermal detoxification.
Ginger contains pungent and fragrance ingredient, is the pungent stomachic tonic of armaticity, and the effects such as warm, excited, sweating, preventing or arresting vomiting, removing toxic substances are arranged.Ginger has excitement, the perspire effect such as lower the temperature, refresh oneself in the hot time, but the symptoms such as fatigue-relieving, weak, apocleisis, insomnia, abdominal distension, stomachache, and ginger also has the orectic effect of stomach invigorating.
The raw material of ginger decoction making at present is single, makes taste and health care can not meet modern's requirement.
Summary of the invention
The purpose of invention is to provide a kind of preparation method of black soya bean ginger decoction.
The present invention is achieved by the following technical solutions:
A kind of preparation method of black soya bean ginger decoction comprises the following steps:
(1), take the raw material of following weight portion: black soya bean 50-100, hazelnut kernel 20-30, cashew nut 20-30, ginger 200-250, rock sugar 20-40, common fig leaf juice 1-2, Perilla frutescens 2-4, sunflower flower 2-3, cassia twig 1-2, lotus pod 2-3, Radix Astragali 2-3, purpleback murdannia herb 1-3, Herba Vernoniae Cinereae 1-2, salt 5-15, distiller's yeast 5-15, grape-kernel oil, water are appropriate;
(2), by Chinese medicine materials such as common fig leaf juice, sunflower flower, cassia twig, lotus pod, the Radix Astragali, Herba Vernoniae Cinereaes, boiling, filter and remove residue, filtrate is stand-by;
(3), black soya bean, hazelnut kernel, cashew nut are added in the 5-10% saline solution and to soak 1-3 hour, taking-up drains away the water, and grape-kernel oil is entered to the pot heating, add the ripe perfume (or spice) of slow fire frying such as draining black soya bean, cashew nut, add that water is stewing boils 1-2 hour, send into soy bean milk making machine and grind making beating, obtain black soya bean benevolence slurry;
(4), ginger cleaned to chopping grind to obtain ginger mud, with black soya bean benevolence slurry, filtrate, stir, add distiller's yeast sealing and fermenting 2-5 days, centrifugal filtration, obtain the fermentation slurries;
(5), the slurries that will ferment are heated to 80-95 ℃, add rock sugar to stir and dissolve, then heating boils that rear slow fire is stewing boils 20-30 minute, obtain the black soya bean ginger decoction.
Advantage of the present invention is:
The aromatic taste of ginger decoction of the present invention is grown sweet, the mouthfeel uniqueness; Increase the compositions such as hazelnut kernel, the cashew nut composition that has additional nutrients in formula, increase traditional Chinese medicine ingredients simultaneously, increase the enriched health care function, wherein the Radix Astragali has the effect of tonifying lung invigorating the spleen, invigorating qi for consolidating superficies, common fig leaf juice has the function of clearing heat and promoting fluid, spleen benefiting and stimulating the appetite, and the symptom crowds such as applicable summer is having a poor appetite, air conditioner disease are edible.
The specific embodiment
A kind of preparation method of black soya bean ginger decoction comprises the following steps:
(1), take the raw material of following weight portion (gram): black soya bean 100, hazelnut kernel 30, cashew nut 20, ginger 220, rock sugar 40, common fig leaf juice 2, Perilla frutescens 3, sunflower flower 2, cassia twig 2, lotus pod 2, the Radix Astragali 2, purpleback murdannia herb 1, Herba Vernoniae Cinereae 1, salt 10, distiller's yeast 9, grape-kernel oil, water are appropriate;
(2), by Chinese medicine materials such as common fig leaf juice, sunflower flower, cassia twig, lotus pod, the Radix Astragali, Herba Vernoniae Cinereaes, boiling, filter and remove residue, filtrate is stand-by;
(3), black soya bean, hazelnut kernel, cashew nut are added in 9% saline solution and to soak 2 hours, taking-up drains away the water, and grape-kernel oil is entered to the pot heating, add the ripe perfume (or spice) of slow fire frying such as draining black soya bean, cashew nut, add that water is stewing to be boiled 1 hour, send into soy bean milk making machine and grind making beating, obtain black soya bean benevolence slurry;
(4), ginger cleaned to chopping grind to obtain ginger mud, with black soya bean benevolence slurry, filtrate, stir, add distiller's yeast sealing and fermenting 2-5 days, centrifugal filtration, obtain the fermentation slurries;
(5), the slurries that will ferment are heated to 85 ℃, add rock sugar to stir and dissolve, then heating boils that rear slow fire is stewing to be boiled 30 minutes, obtain the black soya bean ginger decoction.
Claims (1)
1. the preparation method of a black soya bean ginger decoction is characterized in that comprising the following steps:
(1), take the raw material of following weight portion: black soya bean 50-100, hazelnut kernel 20-30, cashew nut 20-30, ginger 200-250, rock sugar 20-40, common fig leaf juice 1-2, Perilla frutescens 2-4, sunflower flower 2-3, cassia twig 1-2, lotus pod 2-3, Radix Astragali 2-3, purpleback murdannia herb 1-3, Herba Vernoniae Cinereae 1-2, salt 5-15, distiller's yeast 5-15, grape-kernel oil, water are appropriate;
(2), by Chinese medicine materials such as common fig leaf juice, sunflower flower, cassia twig, lotus pod, the Radix Astragali, Herba Vernoniae Cinereaes, boiling, filter and remove residue, filtrate is stand-by;
(3), black soya bean, hazelnut kernel, cashew nut are added in the 5-10% saline solution and to soak 1-3 hour, taking-up drains away the water, and grape-kernel oil is entered to the pot heating, add the ripe perfume (or spice) of slow fire frying such as draining black soya bean, cashew nut, add that water is stewing boils 1-2 hour, send into soy bean milk making machine and grind making beating, obtain black soya bean benevolence slurry;
(4), ginger cleaned to chopping grind to obtain ginger mud, with black soya bean benevolence slurry, filtrate, stir, add distiller's yeast sealing and fermenting 2-5 days, centrifugal filtration, obtain the fermentation slurries;
(5), the slurries that will ferment are heated to 80-95 ℃, add rock sugar to stir and dissolve, then heating boils that rear slow fire is stewing boils 20-30 minute, obtain the black soya bean ginger decoction.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310387222.9A CN103494127A (en) | 2013-08-30 | 2013-08-30 | Making method for black soya bean ginger decoction |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310387222.9A CN103494127A (en) | 2013-08-30 | 2013-08-30 | Making method for black soya bean ginger decoction |
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| Publication Number | Publication Date |
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| CN103494127A true CN103494127A (en) | 2014-01-08 |
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| CN201310387222.9A Pending CN103494127A (en) | 2013-08-30 | 2013-08-30 | Making method for black soya bean ginger decoction |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077434A (en) * | 2015-07-20 | 2015-11-25 | 安徽省铜陵市齐松姜业有限责任公司 | Ginger juice beverage having blueberry flavor and preparation method of ginger juice beverage |
| CN105077435A (en) * | 2015-07-20 | 2015-11-25 | 铜陵三泉现代农业开发有限公司 | Black fungus ginger juice beverage with sour and sweet mouth feel and preparation method of black fungus ginger juice beverage |
| CN105077471A (en) * | 2015-07-20 | 2015-11-25 | 铜陵三泉现代农业开发有限公司 | Heat-clearing honeysuckle and liquorice root ginger juice beverage and preparation method thereof |
| CN105105237A (en) * | 2015-07-20 | 2015-12-02 | 铜陵三泉现代农业开发有限公司 | Jasmine fragrance coconut juice flavor ginger juice beverage and preparation method thereof |
| CN105146615A (en) * | 2015-08-03 | 2015-12-16 | 铜陵三泉现代农业开发有限公司 | Red yeast rice and ginger juice beverage capable of promoting digestion and reducing blood lipid and preparation method of red yeast rice ginger juice beverage |
| CN105146616A (en) * | 2015-08-03 | 2015-12-16 | 安徽省铜陵市齐松姜业有限责任公司 | Health-care glossy ganoderma and ginger juice beverage with taste of green tea and preparation method of health-care glossy ganoderma and ginger juice beverage |
| CN105167038A (en) * | 2015-07-20 | 2015-12-23 | 安徽省铜陵市齐松姜业有限责任公司 | Celery and ginger juice nutrition beverage and preparation method thereof |
| CN105167037A (en) * | 2015-07-20 | 2015-12-23 | 铜陵三泉现代农业开发有限公司 | Ginger juice beverage with blood enriching and face nourishing efficacy, and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1483356A (en) * | 2002-09-17 | 2004-03-24 | 陈号玲 | Health care ginger decoction |
| CN1631227A (en) * | 2004-12-28 | 2005-06-29 | 徐可立 | Production technique of black soya bean nutritious health caring drink and food |
| KR100745589B1 (en) * | 2006-11-15 | 2007-08-02 | 녹차원(주) | The manufacturing method of the liquid tea in which the green tea is added |
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-
2013
- 2013-08-30 CN CN201310387222.9A patent/CN103494127A/en active Pending
Patent Citations (5)
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| CN1483356A (en) * | 2002-09-17 | 2004-03-24 | 陈号玲 | Health care ginger decoction |
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Non-Patent Citations (1)
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077434A (en) * | 2015-07-20 | 2015-11-25 | 安徽省铜陵市齐松姜业有限责任公司 | Ginger juice beverage having blueberry flavor and preparation method of ginger juice beverage |
| CN105077435A (en) * | 2015-07-20 | 2015-11-25 | 铜陵三泉现代农业开发有限公司 | Black fungus ginger juice beverage with sour and sweet mouth feel and preparation method of black fungus ginger juice beverage |
| CN105077471A (en) * | 2015-07-20 | 2015-11-25 | 铜陵三泉现代农业开发有限公司 | Heat-clearing honeysuckle and liquorice root ginger juice beverage and preparation method thereof |
| CN105105237A (en) * | 2015-07-20 | 2015-12-02 | 铜陵三泉现代农业开发有限公司 | Jasmine fragrance coconut juice flavor ginger juice beverage and preparation method thereof |
| CN105167038A (en) * | 2015-07-20 | 2015-12-23 | 安徽省铜陵市齐松姜业有限责任公司 | Celery and ginger juice nutrition beverage and preparation method thereof |
| CN105167037A (en) * | 2015-07-20 | 2015-12-23 | 铜陵三泉现代农业开发有限公司 | Ginger juice beverage with blood enriching and face nourishing efficacy, and preparation method thereof |
| CN105146615A (en) * | 2015-08-03 | 2015-12-16 | 铜陵三泉现代农业开发有限公司 | Red yeast rice and ginger juice beverage capable of promoting digestion and reducing blood lipid and preparation method of red yeast rice ginger juice beverage |
| CN105146616A (en) * | 2015-08-03 | 2015-12-16 | 安徽省铜陵市齐松姜业有限责任公司 | Health-care glossy ganoderma and ginger juice beverage with taste of green tea and preparation method of health-care glossy ganoderma and ginger juice beverage |
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Application publication date: 20140108 |