CN105285620A - Preparation method of tartarian buckwheat fermenting beverage - Google Patents
Preparation method of tartarian buckwheat fermenting beverage Download PDFInfo
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- CN105285620A CN105285620A CN201510604991.9A CN201510604991A CN105285620A CN 105285620 A CN105285620 A CN 105285620A CN 201510604991 A CN201510604991 A CN 201510604991A CN 105285620 A CN105285620 A CN 105285620A
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- buckwheat
- tartarian buckwheat
- bitter buckwheat
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- saccharification
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- 244000130270 Fagopyrum tataricum Species 0.000 title claims abstract description 27
- 235000014693 Fagopyrum tataricum Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000013361 beverage Nutrition 0.000 title abstract 5
- 239000000843 powder Substances 0.000 claims abstract description 25
- 230000001954 sterilising effect Effects 0.000 claims abstract description 22
- 238000000855 fermentation Methods 0.000 claims abstract description 19
- 230000004151 fermentation Effects 0.000 claims abstract description 19
- 239000000706 filtrate Substances 0.000 claims abstract description 18
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 6
- 239000004310 lactic acid Substances 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 241000219051 Fagopyrum Species 0.000 claims description 53
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 53
- 239000007788 liquid Substances 0.000 claims description 18
- 238000004659 sterilization and disinfection Methods 0.000 claims description 18
- 108090000790 Enzymes Proteins 0.000 claims description 12
- 102000004190 Enzymes Human genes 0.000 claims description 12
- 235000019985 fermented beverage Nutrition 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000000725 suspension Substances 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 239000012530 fluid Substances 0.000 claims description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
- 241000186660 Lactobacillus Species 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 claims description 3
- 230000007062 hydrolysis Effects 0.000 claims description 3
- 238000006460 hydrolysis reaction Methods 0.000 claims description 3
- 229940039696 lactobacillus Drugs 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000002244 precipitate Substances 0.000 claims description 3
- 108010089934 carbohydrase Proteins 0.000 claims description 2
- 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 abstract description 4
- 229930003944 flavone Natural products 0.000 abstract description 4
- 150000002212 flavone derivatives Chemical class 0.000 abstract description 4
- 235000011949 flavones Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 abstract description 4
- 238000004090 dissolution Methods 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 239000011550 stock solution Substances 0.000 abstract 2
- 235000019634 flavors Nutrition 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 244000269722 Thea sinensis Species 0.000 description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- 240000005979 Hordeum vulgare Species 0.000 description 4
- 235000007340 Hordeum vulgare Nutrition 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 239000002131 composite material Substances 0.000 description 4
- 238000002386 leaching Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 239000004382 Amylase Substances 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 235000019418 amylase Nutrition 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 108010028688 Isoamylase Proteins 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 244000199866 Lactobacillus casei Species 0.000 description 1
- 235000013958 Lactobacillus casei Nutrition 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 101150039403 ams gene Proteins 0.000 description 1
- 108010019077 beta-Amylase Proteins 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 229940017800 lactobacillus casei Drugs 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 230000035515 penetration 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- 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 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to the field of food processing, and particularly relates to a preparation method of a tartarian buckwheat fermenting beverage. The preparation method comprises the following steps of peeling tartarian buckwheat, hulling the peeled tartarian buckwheat, crushing the hulled tartarian buckwheat into tartarian buckwheat powder, gelatinizing the tartarian buckwheat powder, and performing enzymolysis and filtration so as to obtain a saccharified filtrate; sterilizing the saccharified filtrate, performing lactic acid fermentation on the sterilized filtrate, and performing fine filtration on fermentation liquor so as to obtain a fermentation stock solution; and concocting the tartarian buckwheat fermenting beverage from the fermentation stock solution. According to the preparation method of the tartarian buckwheat fermenting beverage, provided by the invention, the tartarian buckwheat powder is leached, through enzymolysis and saccharification, the dissolution rate of tartarian buckwheat flavone and other tartarian buckwheat contents can be increased, and the tartarian buckwheat fermenting beverage has unique pleasant fermenting flavor.
Description
Technical field
The invention belongs to food processing field, be specifically related to the preparation method of bitter buckwheat fermented beverage.
Background technology
As the food resource of integration of drinking and medicinal herbs, bitter buckwheat occupies critical role in Modern Green health food.Deepen continuously along with to the scientific research of bitter buckwheat, the medical treatment of bitter buckwheat and health value are subject to showing great attention to of people, and bitter buckwheat market demand increases day by day, industry size expanding day, for the development of bitter buckwheat brings excellent opportunity.
The bitter buckwheat food that domestic market is made for Raw material processing with bitter buckwheat has: the bitter buckwheat tea of pouring type, Tartary buckwheat noodles, Tartary buckwheat saqima, buckwheat vinegar, bitter buckwheat beans sauce and bitter buckwheat wine etc.2003, with bitter buckwheat for bitter buckwheat flavone sheet that raw material is produced has been approved as effective preparation of diabetes, cardiovascular and cerebrovascular complication by health ministry.But domestic existing product: mostly Tartary buckwheat noodles, Tartary buckwheat saqima etc. are bitter buckwheat simply to add in existing product as a kind of auxiliary material, only play the effect of interspersing, do not utilize the functional component of bitter buckwheat efficiently; Fermented product so that bitter buckwheat is raw material: the market penetration rates such as buckwheat vinegar, bitter buckwheat beans sauce and bitter buckwheat wine are very low; The integral level of bitter buckwheat comprehensive utilization processing does not significantly improve.
Summary of the invention
For above-mentioned technical problem, the invention provides a kind of bitter buckwheat fermented beverage, improve the dissolution rate of bitter buckwheat flavone, and give the pleasant ferment local-flavor of product uniqueness.
Concrete technical scheme is:
The preparation method of bitter buckwheat fermented beverage, comprises the following steps:
(1) bitter buckwheat is placed in peeling machine to carry out decortication and shell, and is ground into tartary buckwheat bran powder and bitter buckwheat benevolence powder;
(2) buckwheat powder toasts, and bakes to buckwheat fragrance overflows;
(3) by the 1:1 ~ 1.5 ratio mixing in mass ratio of tartary buckwheat bran powder and bitter buckwheat benevolence powder, then stirrings that add water, be 1:10 ~ 50 by material water weight ratio, mix to add in gelatinization equipment and stir, gelatinization point 80 ~ 100 DEG C, gelatinization processing time 10 ~ 30min; The material that gelatinization is good is cooled to 50 ~ 65 DEG C for subsequent use;
(4) to add the quality of water during gelatinization, add the enzyme preparation of 0.05% ~ 0.15%, carry out enzymolysis after stirring in cooled material, hydrolysis temperature 50 ~ 65 DEG C, enzymolysis time 50 ~ 90min, obtains saccharification feed liquid, fully stirs therebetween;
(5) above-mentioned saccharification feed liquid is placed in coarse filtration equipment to filter, obtains saccharification filtrate;
(6) saccharification filtrate carries out sterilization, go out enzyme, sterilization temperature 90 ~ 100 DEG C, sterilization 20 ~ 30min or carry out high-temperature instantaneous sterilization, and sterilization temperature is 130 ~ 136 DEG C; The saccharification filtrate after enzyme, sterilization of going out be cooled to 35 ~ 45 DEG C for subsequent use;
(7) the saccharification filtrate after sterilizing, lactobacillus suspension are placed in fermentation tank and carry out lactic fermentation, fermentation temperature 35 ~ 45 DEG C, fermentation time 15 ~ 30h, and yeasting is closed environment; In the quality of saccharification filtrate for 100%, lactic acid bacteria addition is 0.1% ~ 0.5%;
(8) zymotic fluid essence filter to liquid be light golden yellow, clarify bright, without macroscopic suspension or precipitate till, obtain fermenation raw liquid;
(9) fermenation raw liquid and liquid glucose, baked barley tea leaching liquor and compound acid solution are uniformly mixed, and obtain bitter buckwheat fermented beverage.
Raw material of the present invention can select the duck wheat of various kind, and buckwheat powder can select the powder of duck wheat each several part, duck wheat shell powder, tartary buckwheat bran powder and seed of Radix Et Rhizoma Fagopyri Tatarici powder; Also can composite two or three powder wherein.
The enzyme preparation that saccharification, enzymolysis use, can select multiple amylase, as AMS, beta amylase, gamma amylase and isoamylase, also can carry out enzymolysis by composite wherein multiple amylase.
The lactic acid bacteria that fermentation uses can select the independent or composite fermentation of various lactic acid bacteria, as Lactobacillus plantarum, Lactobacillus casei, lactobacillus bulgaricus, lactobacillus acidophilus etc.; Product of the present invention also can add saccharomycete and carry out composite fermentation, zymotic fluid band alcohol.
Bitter buckwheat fermented beverage of the present invention can be directly fermenation raw liquid; Also can bitter buckwheat fermenation raw liquid be main, add the allotment of various auxiliary material and form.
The preparation method of bitter buckwheat fermented beverage provided by the invention, carries out lixiviate to buckwheat powder, can be improved the dissolution rate of bitter buckwheat flavone and other bitter buckwheat inclusions by enzymolysis, saccharification, and products obtained therefrom has unique pleasant ferment local-flavor.
Detailed description of the invention
The specific embodiment of the present invention is described in conjunction with the embodiments.
The preparation method of bitter buckwheat fermented beverage, comprises the following steps:
(1) bitter buckwheat is placed in peeling machine to carry out decortication and shell, and is ground into tartary buckwheat bran powder and bitter buckwheat benevolence powder;
(2) buckwheat powder toasts, and bakes to buckwheat fragrance overflows;
(3) by the 1:1 ~ 1.5 ratio mixing in mass ratio of tartary buckwheat bran powder and bitter buckwheat benevolence powder, then stirrings that add water, be 1:10 ~ 50 by material water weight ratio, mix to add in gelatinization equipment and stir, gelatinization point 80 ~ 100 DEG C, gelatinization processing time 10 ~ 30min; The material that gelatinization is good is cooled to 50 ~ 65 DEG C for subsequent use;
(4) to add the quality of water during gelatinization, add the enzyme preparation of 0.05% ~ 0.15%, carry out enzymolysis after stirring in cooled material, hydrolysis temperature 50 ~ 65 DEG C, enzymolysis time 50 ~ 90min, obtains saccharification feed liquid, fully stirs therebetween; Enzyme preparation is that 3:2 forms by carbohydrase and AMS according to mass ratio;
(5) above-mentioned saccharification feed liquid is placed in coarse filtration equipment to filter, obtains saccharification filtrate;
(6) saccharification filtrate carries out sterilization, go out enzyme, sterilization temperature 90 ~ 100 DEG C, sterilization 20 ~ 30min or carry out high-temperature instantaneous sterilization, and sterilization temperature is 130 ~ 136 DEG C; The saccharification filtrate after enzyme, sterilization of going out be cooled to 35 ~ 45 DEG C for subsequent use;
(7) the saccharification filtrate after sterilizing, lactobacillus suspension are placed in fermentation tank and carry out lactic fermentation, fermentation temperature 35 ~ 45 DEG C, fermentation time 15 ~ 30h, and yeasting is closed environment; In the quality of saccharification filtrate for 100%, lactic acid bacteria addition is 0.1% ~ 0.5%;
(8) zymotic fluid essence filter to liquid be light golden yellow, clarify bright, without macroscopic suspension or precipitate till, obtain fermenation raw liquid;
(9) fermenation raw liquid and liquid glucose, baked barley tea leaching liquor and compound acid solution are uniformly mixed and obtain bitter buckwheat fermented beverage; The composition of compound liquid glucose, baked barley tea leaching liquor, compound acid solution is specifically in table 1.
The composition of table 1 compound liquid glucose, baked barley tea leaching liquor, compound acid solution and addition (with the quality of fermenation raw liquid for 100%)
Claims (2)
1. the preparation method of bitter buckwheat fermented beverage, is characterized in that, comprise the following steps:
(1) bitter buckwheat is placed in peeling machine to carry out decortication and shell, and is ground into tartary buckwheat bran powder and bitter buckwheat benevolence powder;
(2) buckwheat powder toasts, and bakes to buckwheat fragrance overflows;
(3) by the 1:1 ~ 1.5 ratio mixing in mass ratio of tartary buckwheat bran powder and bitter buckwheat benevolence powder, then stirrings that add water, be 1:10 ~ 50 by material water weight ratio, mix to add in gelatinization equipment and stir, gelatinization point 80 ~ 100 DEG C, gelatinization processing time 10 ~ 30min; The material that gelatinization is good is cooled to 50 ~ 65 DEG C for subsequent use;
(4) to add the quality of water during gelatinization, add the enzyme preparation of 0.05% ~ 0.15%, carry out enzymolysis after stirring in cooled material, hydrolysis temperature 50 ~ 65 DEG C, enzymolysis time 50 ~ 90min, obtains saccharification feed liquid, fully stirs therebetween;
(5) above-mentioned saccharification feed liquid is placed in coarse filtration equipment to filter, obtains saccharification filtrate;
(6) saccharification filtrate carries out sterilization, go out enzyme, sterilization temperature 90 ~ 100 DEG C, sterilization 20 ~ 30min or carry out high-temperature instantaneous sterilization, and sterilization temperature is 130 ~ 136 DEG C; The saccharification filtrate after enzyme, sterilization of going out be cooled to 35 ~ 45 DEG C for subsequent use;
(7) the saccharification filtrate after sterilizing, lactobacillus suspension are placed in fermentation tank and carry out lactic fermentation, fermentation temperature 35 ~ 45 DEG C, fermentation time 15 ~ 30h, and yeasting is closed environment; In the quality of saccharification filtrate for 100%, lactic acid bacteria addition is 0.1% ~ 0.5%;
(8) zymotic fluid essence filter to liquid be light golden yellow, clarify bright, without macroscopic suspension or precipitate till, obtain fermenation raw liquid;
(9) fermenation raw liquid and auxiliary material are uniformly mixed, and obtain bitter buckwheat fermented beverage.
2. the preparation method of bitter buckwheat fermented beverage according to claim 1, is characterized in that, the enzyme preparation described in step (4) is that 3:2 forms by carbohydrase and AMS according to mass ratio.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510604991.9A CN105285620A (en) | 2015-09-18 | 2015-09-18 | Preparation method of tartarian buckwheat fermenting beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510604991.9A CN105285620A (en) | 2015-09-18 | 2015-09-18 | Preparation method of tartarian buckwheat fermenting beverage |
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| CN105285620A true CN105285620A (en) | 2016-02-03 |
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| CN201510604991.9A Pending CN105285620A (en) | 2015-09-18 | 2015-09-18 | Preparation method of tartarian buckwheat fermenting beverage |
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| CN (1) | CN105285620A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107509906A (en) * | 2017-08-21 | 2017-12-26 | 西华大学 | A kind of bitter buckwheat fruits and vegetables composite ferment powder and preparation method thereof |
| CN107518231A (en) * | 2017-05-15 | 2017-12-29 | 李昌远 | A kind of buckwheat spends rice compound side crops beverage |
| CN109170438A (en) * | 2018-10-24 | 2019-01-11 | 北京农学院 | A kind of quinoa fermented beverage and preparation method thereof rich in γ-aminobutyric acid |
| CN112841477A (en) * | 2021-01-25 | 2021-05-28 | 陕西医药控股集团莲花黑荞健康产业有限公司 | Selenium-rich tartary buckwheat beverage and preparation method thereof |
| CN114145351A (en) * | 2021-12-14 | 2022-03-08 | 四川徽记食品股份有限公司 | Method for removing bitter taste in oat bran milk product |
| CN116491619A (en) * | 2023-04-14 | 2023-07-28 | 天津科技大学 | Buckwheat bran solid beverage and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107518231A (en) * | 2017-05-15 | 2017-12-29 | 李昌远 | A kind of buckwheat spends rice compound side crops beverage |
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| CN109170438A (en) * | 2018-10-24 | 2019-01-11 | 北京农学院 | A kind of quinoa fermented beverage and preparation method thereof rich in γ-aminobutyric acid |
| CN109170438B (en) * | 2018-10-24 | 2021-08-31 | 北京农学院 | Quinoa fermented beverage rich in gamma-aminobutyric acid and preparation method thereof |
| CN112841477A (en) * | 2021-01-25 | 2021-05-28 | 陕西医药控股集团莲花黑荞健康产业有限公司 | Selenium-rich tartary buckwheat beverage and preparation method thereof |
| CN114145351A (en) * | 2021-12-14 | 2022-03-08 | 四川徽记食品股份有限公司 | Method for removing bitter taste in oat bran milk product |
| CN114145351B (en) * | 2021-12-14 | 2023-08-25 | 四川徽记食品股份有限公司 | Method for removing bitter taste in oat bran milk product |
| CN116491619A (en) * | 2023-04-14 | 2023-07-28 | 天津科技大学 | Buckwheat bran solid beverage and preparation method thereof |
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Application publication date: 20160203 |