CN105661212A - Corn and tremella clear juice beverage and preparation method thereof - Google Patents
Corn and tremella clear juice beverage and preparation method thereof Download PDFInfo
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- CN105661212A CN105661212A CN201610203331.4A CN201610203331A CN105661212A CN 105661212 A CN105661212 A CN 105661212A CN 201610203331 A CN201610203331 A CN 201610203331A CN 105661212 A CN105661212 A CN 105661212A
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- 235000005822 corn Nutrition 0.000 title claims abstract description 139
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 65
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 241001506047 Tremella Species 0.000 title abstract description 21
- 235000013361 beverage Nutrition 0.000 claims abstract description 70
- 241000233866 Fungi Species 0.000 claims description 127
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 63
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 39
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- 239000000796 flavoring agent Substances 0.000 description 1
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- 239000005417 food ingredient Substances 0.000 description 1
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Classifications
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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 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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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- Engineering & Computer Science (AREA)
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- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a corn and tremella clear juice beverage. The beverage provided by the invention has double nutrients of corns and tremella, and has the effects of tonifying the spleen and nourishing the stomach, caring skin and maintaining beauty, enhancing body immunity as well as resisting ageing and prolonging life. The beverage is high in stability and long in guarantee period. Meanwhile, the invention further provides a preparation method of the corn and tremella clear juice beverage. The corn and tremella clear juice beverage prepared by the method has relatively high nutrition and can be used for keeping the nutrients of the corns and the tremella to the greatest extent and storing active substances which are easily inactivated in the corns and the tremella, so that the corn and tremella clear juice beverage can be relatively easily absorbed by human bodies.
Description
Technical field
The present invention relates to a kind of clear juice beverage, particularly a kind of corn white fungus clear-juice beverage, meanwhile, thisInvention also relates to the preparation method of this corn white fungus clear-juice beverage.
Background technology
Corn, formal name used at school maize, belongs to grass family maize family Zea maize seed, is the large grain of China threeOne of food, have the laudatory title of life prolonging food, nutritious, contain rich in protein, fat, vitamin,Trace element, dietary fiber and polysaccharide etc., have spleen benefiting and stimulating the appetite, anti-ageing, prevents constipation, artery sclerosis,The effects such as skin makeup skin care, hypoglycemic, anti-cancer, fat-reducing, in addition, also contain a large amount of magnesium in corn, magnesium can be strengthenedIntestines wall is wriggled, and promotes the excretion of body refuse, is the raw material of the high nutrition of exploitation, Green health-preserving food.
White fungus, has another name called tremella, tremella, its look Bai Ruyin, and shape is like people's ear, chrysanthemum, therefore named white fungus. SilverThe flat taste of remebrance is sweet, has the vigorous and graceful and anti-ageing merit such as prolong life of nourishing Yin and moistening lung, nourishing the stomach to improve the production of body fluid, kidney-tonifying and brain tonic, moisturizingCan, be suitable for that the deficiency of Yin is weak, body void, dry skin, old body decline and be edible without treating diseases and making health-care person after being ill. Through grindingStudy carefully discovery, white fungus contains the multiple biologically active such as abundant fungi polysaccharide, alkaloid, peptide, trace element and becomesPoint, there is protection cardio-cerebrovascular, regulate immunologic function, the multiple physiological function such as antitumor, be a kind ofVery important functional food ingredient.
Taking corn and white fungus as raw material, can develop the functional food of multiple types, high nutrition, as special in ChinaProfit application CN103330138A discloses a kind of formula and preparation method of corn white fungus nutrient gruel containing fruit of Chinese wolfberry; InState patent application CN104905144A discloses a kind of white fungus maize instant noodles and production technology thereof; At beverageAspect, has also developed the functional beverage that some are made by corn, white fungus and other raw material, but due to jadeThe substance characteristics of rice and white fungus, causes the composite beverage poor stability of being made up of corn juice and white fungus juice, thereforeStill do not have a taking corn, white fungus as main clear juice beverage.
Summary of the invention
For solving the deficiencies in the prior art, the invention provides a kind of corn white fungus clear-juice beverage, shouldDrink stability is high, and can greatly retain the nutrition of corn, white fungus, have strengthening spleen and nourishing stomach, skin-care and beautifying,Strengthen immunity of organism, anti-ageing effect of prolonging life.
For achieving the above object, corn white fungus clear-juice beverage of the present invention, the clear juice drink of every 100ml corn white fungusMaterial is mainly made up of following components by weight percent: water is sent out white fungus 10～30g, corn 5～15g, white granulated sugar 1～4g, lemonLemon acid 0.02～0.06g, fining agent 0.03～0.05g, all the other are water.
As the restriction to aforesaid way, described fining agent is diatomite.
As the restriction to aforesaid way, every 100ml corn white fungus clear-juice beverage is mainly by following components by weight percentMake: water is sent out white fungus 20g, corn 10g, white granulated sugar 3g, citric acid 0.04g, diatomite 0.04g, itsYu Weishui.
Corn tremella beverage of the present invention is clear juice beverage, fully obtaining corn, white fungus nutrition, makes thisBeverage has strengthening spleen and nourishing stomach, skin-care and beautifying, enhancing immunity of organism, and anti-ageing prolonging life when effect, has eliminatedSend out the impact of insoluble substance on beverage in the composite beverage that white fungus and corn make by water, reduced on the one handMay there is the instability problems such as precipitation, layering in beverage, improve the stability of this beverage in the process of depositing, anotherEliminate on the one hand the interference of insoluble substance to solubility nutritional activities in beverage, keep the trophic function of beverageProperty. In addition, in component, citric acid, not only as flavor enhancement, also for reducing beverage pH, extends beverage and guarantees the qualityPhase.
Meanwhile, the present invention also provides a kind of preparation method of corn white fungus clear-juice beverage, this preparation method's bagDraw together following steps:
(1) prepare white fungus juice: obtain water and send out white fungus, add described water to send out the water of 20～22 times of white fungus weight,Making beating, then adds water to send out the pectase of white fungus weight 0.5～0.6%, controls temperature at 50 DEG C, carries out enzymolysis120～150 minutes, then filter, obtain white fungus juice;
(2) prepare corn juice: get corn, add the water of 2～2.5 times of described corn weight, after making beating, regrindSlurry, then heats gelatinization, cooling, adds the AMS of corn weight 0.2～0.3%, controls temperature and exists60 DEG C, be hydrolyzed 20～25 minutes, after soluble solid content is stable, stop hydrolysis, be warming up to 100 DEG CConstant temperature 15min, then filters, and obtains corn juice;
(3) prepare corn white fungus clear-juice beverage: white fungus juice, corn juice are mixed, add white granulated sugar, lemonAcid, stirs, then adds fining agent, and in 4～10 DEG C of standing 2～2.5h, then siphon obtains answering of clarificationClose juice, finally the composite juice of clarification is processed to 10～20min under super-pressure 300～600MPa, obtain cornWhite fungus clear-juice beverage.
Corn white fungus clear-juice beverage of the present invention, obtains by above-mentioned preparation method, and its trophism is higher,Can farthest retain the nutrition of corn, white fungus, preserve the active material of easy inactivation in corn, white fungus,Be more conducive to absorption of human body, the clear-juice beverage simultaneously obtaining has high stability, is not prone to precipitation, layeringProblem. In the preparation process of corn white fungus clear-juice beverage, send out white fungus by water and prepare white fungus juice, first by making beatingRefinement dried tremella granules, impels part water-soluble nutrient substance in white fungus to dissolve, then by pectinase enzymatic hydrolysis silverEar cell wall, makes, after the interior abundant stripping of nutrition of cell, to filter and obtain white fungus juice; Prepare corn juice by corn,The defibrination again of first pulling an oar, by twice Mechanical Crushing processing to corn, fully obtains the nutriment of corn,By heating gelatinization cornstarch, promote the further dissolving of corn nourishment thing, then by AMS enzymeSeparate, make macromolecules starch become little molecule glucose, easily digested, and reduced blandLamination, the enzyme processing of going out after enzymolysis completely, refilters and obtains corn juice; Finally by white fungus juice and cornJuice mixes, and after clarifying treatment, composite juice is carried out to ultra high pressure treatment, by ultra high pressure treatment, on the one handUnder the prerequisite not being destroyed at protection corn, white fungus nutriment, corn tremella beverage is carried out to sterilizing, ensureDepositing of this drink; Promote on the other hand the little molecularization of corn, white fungus nutriment, be beneficial to human bodyDirectly absorb, improve the trophic function of drink. In this preparation method the processing of corn juice, white fungus juice with afterThe ultra high pressure treatment of continuous composite juice mutually combines, and can make thus the corn silver of high nutrition, high stabilityEar clear-juice beverage.
As the restriction to aforesaid way, described filter operation adopts 100 order filter clothes to filter.
As the restriction to aforesaid way, the described defibrination of step (2) operates on colloid mill and carries out.
As the restriction to aforesaid way, prepare every 100ml corn white fungus clear-juice beverage and comprise: water is sent out white fungus10～30g, corn 5～15g, white granulated sugar 1～4g, citric acid 0.02～0.06g, fining agent 0.03～0.05g,All the other are water.
As the restriction to aforesaid way, described fining agent is diatomite.
As the restriction to aforesaid way, prepare every 100ml corn white fungus clear-juice beverage and comprise: water is sent out white fungus20g, corn 10g, white granulated sugar 3g, citric acid 0.04g, diatomite 0.04g, all the other are water.
In sum, adopt technical scheme of the present invention, the corn white fungus clear-juice beverage of acquisition, possesses cornWith the double nutrition of white fungus, there is strengthening spleen and nourishing stomach, skin-care and beautifying, enhancing immunity of organism, anti-ageing merit of prolonging lifeEffect, and this beverage is meeting under shelf-life requirement, and its stability is high. Meanwhile, the present invention also providesA kind of preparation method, the corn white fungus clear-juice beverage obtaining by the method, its trophism is higher, can be maximumThe reservation corn of degree, the nutrition of white fungus, in preservation corn, white fungus, the active material of easy inactivation, is more conducive toAbsorption of human body.
Detailed description of the invention
Embodiment mono-
The present embodiment relates to corn white fungus clear-juice beverage and preparation method thereof.
Embodiment 1.1
The present embodiment relates to a kind of corn white fungus clear-juice beverage, every 100ml corn white fungus clear-juice beverage mainly byFollowing raw material is made: water is sent out white fungus 15g, corn 15g, white granulated sugar 3.5g, citric acid 0.03g, diatomite0.05g, all the other are water.
Preparation method comprises the following steps:
(1) prepare white fungus juice
Clean, soak: get without worm, without going mouldy, the dry tremella that color is pure white, is cleaned up, thenAdd enough water soakings, make dry tremella fully expand again fresh after, pull out, drain away the water, obtain water and send out silverEar;
Making beating: send out white fungus in water: the ratio of water=1:20 (weight ratio) is sent out white fungus to water and added water, then with beatingPulp grinder crushing and beating;
Enzymolysis, clarification: in the white fungus of having pulled an oar, add water to send out the pectase of white fungus weight 0.5%, control temperatureDegree, at 50 DEG C, carries out enzymolysis 120min, then uses 100 order filter-cloth filterings, obtains white fungus juice;
(2) prepare corn juice
Precook: add water to corn in the ratio of corn: water=1:2 (weight ratio), with beater by after its fragmentationThrough colloid mill defibrination, on electric furnace, heat again, make its abundant gelatinization, be cooled to 60 DEG C, obtain corn steep liquor;
Enzymolysis: to the AMS that adds corn weight 0.2% in corn steep liquor, control temperature at 60 DEG C, enterRow enzymolysis 20min, with the soluble solid content of saccharometer mensuration corn steep liquor, treats that solid content is stableAfter stop enzymolysis, be warming up to 100 DEG C, keep the 15min enzyme processing of going out, then use 100 order filter cloth mistakesFilter, obtains corn juice;
(3) prepare corn white fungus clear-juice beverage
Allotment: white fungus juice, corn juice are mixed, add white granulated sugar, citric acid, stir, obtain jadeMeter Yin Er composite juice;
Clarification: add fining agent diatomite in corn white fungus composite juice, leave standstill 2h at 4 DEG C, siphon obtainsThe composite juice of clarification.
Filling, sterilization: composite juice is poured in bag, and super-pressure 500MPa processes 20min, obtains cornWhite fungus clear-juice beverage.
After testing: the corn white fungus clear-juice beverage making has color and luster, smell and the mouthfeel of corn and white fungus;The pH value of beverage is between 5.5-5.6; Soluble solid content reaches 5.5%; Total plate count 52cfu/ml;Under 4 DEG C of conditions, preserve 40 days total plate counts exceed standard (500cfu/ml specifying for 560cfu/ml > standard).
Embodiment 1.2
The present embodiment relates to a kind of corn white fungus clear-juice beverage, prepares every 100ml corn white fungus clear-juice beverage masterTo be made by following raw material: water is sent out white fungus 25g corn 8g, white granulated sugar 2g, citric acid 0.03g, diatomSoil 0.03g, all the other are water.
Preparation method comprises the following steps:
(1) prepare white fungus juice
Clean, soak: get without worm, without going mouldy, the dry tremella that color is pure white, is cleaned up, thenAdd enough water soakings, make dry tremella fully expand again fresh after, pull out, drain away the water, obtain water and send out silverEar;
Making beating: send out white fungus in water: the ratio of water=1:22 (weight ratio) is sent out white fungus to water and added water, then with beatingPulp grinder crushing and beating;
Enzymolysis, clarification: in the white fungus of having pulled an oar, add water to send out the pectase of white fungus weight 0.55%, controlTemperature, at 50 DEG C, is carried out enzymolysis 140min, then uses 100 order filter-cloth filterings, obtains white fungus juice;
(2) prepare corn juice
Precook: add water to corn in the ratio of corn: water=1:2.3 (weight ratio), with beater by its fragmentationAfter again through colloid mill defibrination, on electric furnace, heat, make its abundant gelatinization, be cooled to 60 DEG C, obtain corn steep liquor;
Enzymolysis: to the AMS that adds corn weight 0.25% in corn steep liquor, control temperature at 60 DEG C, enterRow enzymolysis 22min, with the soluble solid content of saccharometer mensuration corn steep liquor, treats that solid content is stableAfter stop enzymolysis, be warming up to 100 DEG C, keep the 15min enzyme processing of going out, then use 100 order filter cloth mistakesFilter, obtains corn juice;
(3) prepare corn white fungus clear-juice beverage
Allotment: white fungus juice, corn juice are mixed, add white granulated sugar, citric acid, stir, obtain jadeMeter Yin Er composite juice;
Clarification: add fining agent diatomite in corn white fungus composite juice, leave standstill 2h at 6 DEG C, siphon obtainsThe composite juice of clarification.
Filling, sterilization: composite juice is poured in bag, and super-pressure 600MPa processes 20min, obtains cornWhite fungus clear-juice beverage.
After testing: the corn white fungus clear-juice beverage making has color and luster, smell and the mouthfeel of corn and white fungus;The pH value of beverage is between 5.5-5.6; Soluble solid content reaches 5.5%; Total plate count is 36cfu/ml;Under 4 DEG C of conditions, preserve 60 days total plate counts exceed standard (500cfu/ml specifying for 520cfu/ml > standard).
Embodiment 1.3
The present embodiment relates to a kind of corn white fungus clear-juice beverage, every 100ml corn white fungus clear-juice beverage mainly byFollowing raw material is made: water is sent out white fungus 20g, corn 10g, and white granulated sugar 3g, citric acid 0.04g, diatomite 0.04g,All the other are water.
Preparation method comprises the following steps:
(1) prepare white fungus juice
Clean, soak: get without worm, without going mouldy, the dry tremella that color is pure white, is cleaned up, thenAdd enough water soakings, make dry tremella fully expand again fresh after, pull out, drain away the water, obtain water and send out silverEar;
Making beating: send out white fungus in water: the ratio of water=1:21 (weight ratio) is sent out white fungus to water and added water, then with beatingPulp grinder crushing and beating;
Enzymolysis, clarification: in the white fungus of having pulled an oar, add water to send out the pectase of white fungus weight 0.6%, control temperatureDegree, at 50 DEG C, carries out enzymolysis 130min, then uses 100 order filter-cloth filterings, obtains white fungus juice;
(2) prepare corn juice
Precook: add water to corn in the ratio of corn: water=1:2.5 (weight ratio), with beater by its fragmentationAfter again through colloid mill defibrination, on electric furnace, heat, make its abundant gelatinization, be cooled to 60 DEG C, obtain corn steep liquor;
Enzymolysis: to the AMS that adds corn weight 0.3% in corn steep liquor, control temperature at 60 DEG C, enterRow enzymolysis 25min, with the soluble solid content of saccharometer mensuration corn steep liquor, treats that solid content is stableAfter stop enzymolysis, be warming up to 100 DEG C, keep the 15min enzyme processing of going out, then use 100 order filter cloth mistakesFilter, obtains corn juice;
(3) prepare corn white fungus clear-juice beverage
Allotment: white fungus juice, corn juice are mixed, add white granulated sugar, citric acid, stir, obtain jadeMeter Yin Er composite juice;
Clarification: add fining agent diatomite in corn white fungus composite juice, leave standstill 2.5h, siphon at 5 DEG CThe composite juice that must clarify.
Filling, sterilization: composite juice is poured in bag, and super-pressure 600MPa processes 20min, obtains cornWhite fungus clear-juice beverage.
After testing: the corn white fungus clear-juice beverage making has color and luster, smell and the mouthfeel of corn and white fungus;The pH value of beverage is between 4.8-4.9; Soluble solid content reaches 5.5%; Total plate count 15cfu/ml;Under 4 DEG C of conditions, preserve 84 days total plate counts exceed standard (500cfu/ml specifying for 530cfu/ml > standard).
Embodiment bis-
The present embodiment relates to the contrast of the corn white fungus clear-juice beverage that different preparation methods make.
Embodiment 2.1
The present embodiment is identical with embodiment 1.3, and the testing result of the corn white fungus clear-juice beverage making is:
PH4.8-4.9; Soluble solid >=5%; Total plate count 12cfu/ml; Under 4 DEG C of conditions, preserve 84It total plate count exceed standard (500cfu/ml specifying for 530cfu/ml > standard); Coliform≤30MPN/100ml; Pathogenic bacteria do not detect; In storage period, corn tremella beverage is stable, does not occur lamination.
Embodiment 2.2
The present embodiment and embodiment 1.3 are basic identical, and (difference is to adopt traditional sterilizing methodsSterilizing 15 minutes at 100 DEG C) the alternative ultra high pressure treatment of processing, the detection of the corn white fungus clear-juice beverage makingResult is:
PH5.0-5.1; Soluble solid >=5%; Total plate count 6cfu/ml; Under 4 DEG C of conditions, preserve 100It total plate count exceed standard (500cfu/ml specifying for 550cfu/ml > standard); Coliform≤30MPN/100ml; Pathogenic bacteria do not detect; In storage period, corn tremella beverage is unstable, occurs precipitation, layeringPhenomenon.
Comparative example 2.1 and 2.2 result is visible, and the corn white fungus being obtained by preparation method of the present invention is clearJuice beverage, its stability is high, is of high nutritive value, and can farthest retain the nutrition of corn, white fungus, protectsThe active material of depositing easy inactivation in corn, white fungus, is more conducive to absorption of human body.
Claims (9)
1. a corn white fungus clear-juice beverage, is characterized in that, every 100ml corn white fungus clear-juice beverage is mainMade: water is sent out white fungus 10～30g corn 5～15g, white granulated sugar 1～4g, citric acid by following components by weight percent0.02～0.06g, fining agent 0.03～0.05g, all the other are water.
2. corn white fungus clear-juice beverage according to claim 1, is characterized in that: described fining agent isDiatomite.
3. corn white fungus clear-juice beverage according to claim 2, is characterized in that, every 100ml cornWhite fungus clear-juice beverage is mainly made up of following components by weight percent: water is sent out white fungus 20g, corn 10g, and white granulated sugar 3g,Citric acid 0.04g, diatomite 0.04g, all the other are water.
4. a preparation method for corn white fungus clear-juice beverage, is characterized in that, this preparation method comprises followingStep:
(1) prepare white fungus juice: obtain water and send out white fungus, add described water to send out the water of 20～22 times of white fungus weight,Making beating, then adds water to send out the pectase of white fungus weight 0.5～0.6%, controls temperature at 50 DEG C, carries out enzymolysis120～150 minutes, then filter, obtain white fungus juice;
(2) prepare corn juice: get corn, add the water of 2～2.5 times of described corn weight, after making beating, regrindSlurry, then heats gelatinization, cooling, adds the AMS of corn weight 0.2～0.3%, controls temperature and exists60 DEG C, be hydrolyzed 20～25 minutes, after soluble solid content is stable, stop hydrolysis, be warming up to 100 DEG CConstant temperature 15min, then filters, and obtains corn juice;
(3) prepare corn white fungus clear-juice beverage: white fungus juice, corn juice are mixed, add white granulated sugar, lemonAcid, stirs, then adds fining agent, and in 4～10 DEG C of standing 2～2.5h, then siphon obtains answering of clarificationClose juice, finally the composite juice of clarification is processed to 10～20min under super-pressure 300～600MPa, obtain cornWhite fungus clear-juice beverage.
5. the preparation method of corn white fungus clear-juice beverage according to claim 4, is characterized in that: instituteStating filter operation adopts 100 order filter clothes to filter.
6. the preparation method of corn white fungus clear-juice beverage according to claim 4, is characterized in that: stepSuddenly (2) described defibrination operates on colloid mill and carries out.
7. the preparation method of corn white fungus clear-juice beverage according to claim 4, is characterized in that, systemStandby every 100ml corn white fungus clear-juice beverage comprises: water is sent out white fungus 10～30g, corn 5～15g, and white granulated sugar 1～4g,Citric acid 0.02～0.06g, fining agent 0.03～0.05g, all the other are water.
8. the preparation method of corn white fungus clear-juice beverage according to claim 7, is characterized in that: instituteStating fining agent is diatomite.
9. the preparation method of corn white fungus clear-juice beverage according to claim 8, is characterized in that: systemStandby every 100ml corn white fungus clear-juice beverage comprises: water is sent out white fungus 20g, corn 10g, white granulated sugar 3g, lemonLemon acid 0.04g, diatomite 0.04g, all the other are water.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106107284A (en) * | 2016-06-28 | 2016-11-16 | 陈国武 | A kind of Chinese herbal medicine beverage and preparation method thereof |
| CN108719710A (en) * | 2018-05-08 | 2018-11-02 | 中国农业科学院特产研究所 | Ginseng, fresh corn composite health care beverage and preparation method thereof |
| CN108740637A (en) * | 2018-03-29 | 2018-11-06 | 广西陆川和合生物科技有限公司 | A kind of processing method of the instant beverage of selenium-rich agaric |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1456104A (en) * | 2003-03-11 | 2003-11-19 | 温书太 | Glutinous corn custard and producing method thereof |
| CN101120783A (en) * | 2007-09-10 | 2008-02-13 | 北村清彦 | Ferment making black garlic method |
| CN102911280A (en) * | 2012-10-24 | 2013-02-06 | 江苏博杰特机电有限公司 | Preparation method of Tremelle fuciformis extract |
| CN103330138A (en) * | 2013-07-19 | 2013-10-02 | 蔡历萍 | Formula and preparation method for corn-tremella-lycium chinensis nutrient soup |
| CN104605445A (en) * | 2013-11-05 | 2015-05-13 | 铁力市四宝生物科技有限公司 | Black fungus drink |
| CN104188001A (en) * | 2014-08-22 | 2014-12-10 | 吴金霞 | White fungus-pyrus xerophila compound fruit and vegetable juice and preparation method thereof |
| CN105029383A (en) * | 2015-08-16 | 2015-11-11 | 吴蓓蓓 | Instant white fungus crystal processing method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107284A (en) * | 2016-06-28 | 2016-11-16 | 陈国武 | A kind of Chinese herbal medicine beverage and preparation method thereof |
| CN108740637A (en) * | 2018-03-29 | 2018-11-06 | 广西陆川和合生物科技有限公司 | A kind of processing method of the instant beverage of selenium-rich agaric |
| CN108719710A (en) * | 2018-05-08 | 2018-11-02 | 中国农业科学院特产研究所 | Ginseng, fresh corn composite health care beverage and preparation method thereof |
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