CN108977334A - Banana momordica grosvenori vinegar and its brew method - Google Patents
Banana momordica grosvenori vinegar and its brew method Download PDFInfo
- Publication number
- CN108977334A CN108977334A CN201811159033.5A CN201811159033A CN108977334A CN 108977334 A CN108977334 A CN 108977334A CN 201811159033 A CN201811159033 A CN 201811159033A CN 108977334 A CN108977334 A CN 108977334A
- Authority
- CN
- China
- Prior art keywords
- banana
- parts
- fermentation
- momordica grosvenori
- portions
- 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.)
- Pending
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a kind of banana momordica grosvenori vinegar and its brew methods, belong to fruit vinegar preparation field, as unit of parts by weight, including following raw material: 1-7 portions of peeling bananas, 0.1-1.5 portions of Siraitia grosvenoriis, 5-25 parts of purified waters, 0.1-1 parts of Angel Yeasts, 0.1-4 parts of zymophytes, 0.1-2 portions of edible salts；The described method includes: processing banana, alcoholic fermentation early period, alcoholic fermentation mid-term, alcoholic fermentation later period, acetic fermentation and sterilizing.The present invention is sweet and dilitious, has promotion enterogastric peristalsis, reduces the risk of constipation, and can soften blood vessel, removes remaining rubbish in blood vessel.
Description
Technical field
The present invention relates to fruit vinegar brewing fields, and in particular to a kind of banana momordica grosvenori vinegar and its brew method.
Background technique
With the development of economy, the improvement of people's living standards, more and more people begin to focus on the health and food of itself
Treat beautifying face and moistering lotion.Banana is starchiness beneficial fruit abundant.It is sweet in flavor cold in nature, can clearing away heat and moistening the bowels, promote enterogastric peristalsis, but spleen
Empty diarrhea person is unsuitable.According to the principle of " treating heat with cold drug ", it is most suitable for scorching personage and enjoys.Hemorrhoid hemorrhage person causes because scorching
Threatened abortion person, all raw-eaten any of several broadleaf plants meat.
The more useful banana of folk remedy stewes rock sugar, cures chronic cough；Wine is boiled with banana, as dietotherapy.Modern medicine suggestion,
Hypertension can be controlled with banana, because its potassium content is abundant, the ill-effect of sodium can be balanced, and promote cell and tissue growth.With perfume (or spice)
Any of several broadleaf plants can treat constipation, because it can promote enterogastric peristalsis.A banana is eaten in breakfast lunch and dinner respectively, can be provided for human body
Potassium abundant, so that brain blood clot probability reduces about 21%.German researchers indicate, with banana can control depression and
Mood is uneasy, because it can promote coffee chemical substance in brain secretion.It can mitigate nervous mood, improve working efficiency, reduce
Fatigue.But banana category high heat fruit is equivalent to one bowl of rice according to the calorific value for analyzing every 100 grams of pulp up to 91 kilocalories
Heat, be the fruit that many weight-reducing personages like but also hate not only.
Siraitia grosvenorii is sweet in flavor cool in nature, return lung, large intestine channel, has the effect of moistening lung to arrest cough, promote the production of body fluid to quench thirst, is suitable for lung heat or lung
The effect of cough caused by dryness coughs, pertussis and hot summer weather fluid deficiency and thirst etc., and in addition there are relax bowel and defecation.Siraitia grosvenorii contains mogroside
(esgoside), compared with 300 times of sucrose sweet tea, heat is not generated, is the rare raw material of beverage, confectionery industry, is most preferably replacing for sucrose
Dai Pin.Often drink " Luohan " fruit tea, can prevent a variety of diseases, modern medicine proves, Siraitia grosvenorii has the diseases such as bronchitis, hypertension
Significant curative effect still plays the role of prevention and treatment of coronary heart disease, vascular sclerosis, obesity.Nutritive value is high, there is clearing away summerheat, resolving sputum
Cough-relieving, cool blood, which are relaxed, bone, clearing lung-heat ease constipation and to promote the production of body fluid to quench thirst and other effects；It can treating acute and chronic tracheitis, sphagitis, bronchial asthma, hundred
Diseases, the diabetics such as day cough, stomach energy, constipation, acute tonsillitis also preferably take.
Vinegar has been developed to seasoned vinegar or drinking vinegar as a kind of traditional food, have Appetizing spleen-tonifying, warm blood of sobering up,
The effects of eliminating fatigue, beauty, anti-aging.
Notification number is the patent of CN1322827C, discloses banana vinegar beverage and preparation method, the beverage, mainly
The Production of Banana Vinegar for being 5-20% by weight percent, the sweetener of 5-15% and the water composition of 60-85%, preparation method: banana is gone
Skin weighing, adds water, is beaten, degumming, sugar addition, and saccharomycete Ym2035 and Ym2011 is added, when controlling fermentation temperature, fermentation
Between, control alcoholic strength terminates fermentation when reaching 8-10v/v.Acetic acid bacteria Ym1001 is added；Ym1002；Ym1003 controls fermentation temperature
Condition, fermentation time, when acidity reaches 5% or more, the salt that 1-3% is added terminates fermentation, and filtering, sterilizing obtain banana
Vinegar.The invention needs to be included in chemical addition agent, and preparation method is cumbersome.
Summary of the invention
To solve to produce fruit vinegar complex process in the prior art, additive and pigment are more in fruit vinegar, cause people to drink and are not good for
The problems such as health.The present invention provides a kind of brew methods of banana momordica grosvenori vinegar, and operation of the present invention is simple and easy, do not add and appoint
What chemical addition agent, product sweet mouthfeel, heat is low, can soften blood vessel, promotes defecation, is sweet food fan and vast subtracts
The Gospel of fertile compatriot.
The present invention is achieved by the following technical programs:
A kind of banana momordica grosvenori vinegar, as unit of parts by weight, including following raw material: 1-7 portions of peeling bananas, 0.1-1.5 parts
Siraitia grosvenorii, 5-35 part purified water, 0.1-1 parts of Angel Yeasts, 0.1-4 parts of zymophytes, 0.1-2 portions of edible salts.
Preferably, the banana momordica grosvenori vinegar, as unit of parts by weight, including following raw material: 3-5 portions of peeling bananas,
0.5-1 portions of Siraitia grosvenoriis, 10-30 parts of purified waters, 0.1-1 parts of Angel Yeasts, 0.5-5 zymophyte, 0.5-1.5 portions of edible salts.
Preferably, the banana momordica grosvenori vinegar, as unit of parts by weight, including following raw material: 4 portions of peelings bananas, 0.7
Part Siraitia grosvenorii, 20 parts of purified waters, 0.5 part of Angel Yeast, 2 parts of zymophytes, 1 portion of edible salt.
Preferably, the zymophyte is the one or more of acetic acid bacteria, lactic acid bacteria.
The present invention also provides a kind of brew method of banana momordica grosvenori vinegar, step includes:
S1: weighing after banana peeling, remove skin banana and smash to pieces, and water is added, and earlier fermentation controls temperature at 25-29 DEG C, sends out
Ferment 6-8h, 3.5 ° -5.5 ° of alcohol content；
S2: being added Angel Yeast fermentation 10-20h, and ferment middle controls fermentation temperature at 32-35 DEG C；
S3: the fermentation later period controls 31-34 DEG C of temperature, and pH is controlled in 3.6-4.3；
S4: being added zymophyte in the banana after fermentation, add Siraitia grosvenorii, continues fermentation 10-15 days, and acetic acid exists containing acid
75g/L or more；
S5: after fermentation, edible salt is added, filters out filter residue；
S6: after pasteurize, tinning is sealed, banana momordica grosvenori vinegar is made.
Preferably, earlier fermentation temperature is controlled at 27 DEG C in the step S1.
Preferably, earlier fermentation alcohol content is controlled at 4.5 ° in the step S1.
Preferably, earlier fermentation fermentation time is controlled in 7h in the step S1.
Preferably, the step S2 ferment middle Angel Yeast fermentation time is 15h.
Preferably, the step S3 fermentation later period pH control is 4.1.
The beneficial effects of the present invention are:
(1) sweet mouthfeel of the present invention, it is full of nutrition；
(2) Siraitia grosvenorii sugariness high heat is almost nil, can moistening lung to arrest cough, the easypro bone of cool blood；Vinegar can soften blood vessel, remove blood
Remaining rubbish in pipe is health drink suitable for all ages；
(3) present invention process is simple, is free of chemical addition agent, beneficial to human health；
(4) raw material that the present invention is utilized, can push the deep processing industries of raw material, increase the income of grower, mention
High economic benefit.
Specific embodiment
The technical scheme of the present invention will be further described with reference to embodiments, but claimed range not office
It is limited to described.
Embodiment 1
A kind of banana momordica grosvenori vinegar, as unit of parts by weight, including following raw material: 1 part of peeling banana, 0.1 part of arhat
Fruit, 5 parts of purified waters, 0.1 part of Angel Yeast, 0.1 part of acetic acid bacteria, 0.1 portion of edible salt.
The brew method of the banana momordica grosvenori vinegar, step include:
S1: weighing after banana peeling, remove skin banana and smash to pieces, and water is added, and earlier fermentation controls temperature at 25 DEG C, ferments
6h, 3.5 ° of alcohol content；
S2: being added Angel Yeast fermentation 10h, and ferment middle controls fermentation temperature at 32 DEG C；
S3: the fermentation later period controls 31 DEG C of temperature, and pH is controlled 3.6；
S4: being added acetic acid bacteria in the banana after fermentation, add Siraitia grosvenorii, continues fermentation 10 days, acetic acid is containing acid in 75g/
L or more；
S5: after fermentation, edible salt is added, filters out filter residue；
S6: after pasteurize, tinning is sealed, banana momordica grosvenori vinegar is made.
Embodiment 2
A kind of banana momordica grosvenori vinegar, as unit of parts by weight, including following raw material: 7 parts of peeling bananas, 1.5 parts of arhats
Fruit, 35 parts of purified waters, 1 part of Angel Yeast, 4 parts of acetic acid bacterias, 2 portions of edible salts.
The brew method of the banana momordica grosvenori vinegar, step include:
S1: weighing after banana peeling, remove skin banana and smash to pieces, and water is added, and earlier fermentation controls temperature at 29 DEG C, ferments
8h, 5.5 ° of alcohol content；
S2: being added 0.5 part of Angel Yeast fermentation 20h, and ferment middle controls fermentation temperature at 35 DEG C；
S3: the fermentation later period controls 34 DEG C of temperature, and pH is controlled 4.3；
S4: being added acetic acid bacteria in the banana after fermentation, add Siraitia grosvenorii, continues fermentation 15 days, acetic acid is containing acid in 75g/
L or more；
S5: after fermentation, edible salt is added, filters out filter residue；
S6: after pasteurize, tinning is sealed, banana momordica grosvenori vinegar is made.
Embodiment 3
A kind of banana momordica grosvenori vinegar, as unit of parts by weight, including following raw material: 3 portions of peeling bananas, 0.5 part of arhat
Fruit, 10 parts of purified waters, 0.1 part of Angel Yeast, 0.5 acetic acid bacteria, 0.5 portion of edible salt.
The brew method of the banana momordica grosvenori vinegar, step include:
S1: weighing after banana peeling, remove skin banana and smash to pieces, and water is added, and earlier fermentation controls temperature at 25 DEG C, ferments
6h, 3.5 ° of alcohol content；
S2: being added Angel Yeast fermentation 10h, and ferment middle controls fermentation temperature at 32 DEG C；
S3: the fermentation later period controls 31 DEG C of temperature, and pH is controlled 3.6；
S4: being added 0.5 acetic acid bacteria, add Siraitia grosvenorii in the banana after fermentation, continues fermentation 10 days, and acetic acid exists containing acid
75g/L or more；
S5: after fermentation, edible salt is added, filters out filter residue；
S6: after pasteurize, tinning is sealed, banana momordica grosvenori vinegar is made.
Embodiment 4
A kind of banana momordica grosvenori vinegar, as unit of parts by weight, including following raw material: 5 portions of peeling bananas, 1 portion of Siraitia grosvenorii,
30 parts of purified waters, 1 part of Angel Yeast, 4 parts of acetic acid bacterias, 1 part of lactic acid bacteria, 1.5 portions of edible salts.
The brew method of the banana momordica grosvenori vinegar, step include:
S1: weighing after banana peeling, remove skin banana and smash to pieces, and water is added, and earlier fermentation controls temperature at 29 DEG C, ferments
8h, 5.5 ° of alcohol content；
S2: being added Angel Yeast fermentation 20h, and ferment middle controls fermentation temperature at 35 DEG C；
S3: the fermentation later period controls 34 DEG C of temperature, and pH is controlled 4.3；
S4: being added 4 parts of acetic acid bacterias, 1 part of lactic acid bacteria, add Siraitia grosvenorii in the banana after fermentation, continues fermentation 15 days,
Acetic acid is containing acid in 75g/L or more；
S5: after fermentation, edible salt is added, filters out filter residue；
S6: after pasteurize, tinning is sealed, banana momordica grosvenori vinegar is made.
Embodiment 5
A kind of banana momordica grosvenori vinegar, as unit of parts by weight, including following raw material: 4 parts of peeling bananas, 0.7 part of arhat
Fruit, 20 parts of purified waters, 0.5 part of Angel Yeast, 2 parts of acetic acid bacterias, 1 portion of edible salt.
The brew method of the banana momordica grosvenori vinegar, step include:
S1: weighing after banana peeling, remove skin banana and smash to pieces, and water is added, and earlier fermentation controls temperature at 27 DEG C, ferments
7h, 4.5 ° of alcohol content；
S2: being added 0.5 part of Angel Yeast fermentation 15h, and ferment middle controls fermentation temperature at 34 DEG C；
S3: the fermentation later period controls 33 DEG C of temperature, and pH is controlled 4.1；
S4: being added acetic acid bacteria in the banana after fermentation, add Siraitia grosvenorii, continues fermentation 13 days, acetic acid is containing acid in 75g/
L or more；
S5: after fermentation, edible salt is added, filters out filter residue；
S6: after pasteurize, tinning is sealed, banana momordica grosvenori vinegar is made.
As a control group with the banana vinegar beverage of " banana vinegar beverage and preparation method (publication number: CN1322827) ", it presses
Banana momordica grosvenori vinegar is prepared according to the method in embodiment.Take embodiment 1-5 under equivalent weight and control group made
Standby product out, carries out the detection of heat, testing result is as shown in the table:
| Project | Heat KJ/100g |
| Embodiment 1 | 133.76 |
| Embodiment 2 | 178.34 |
| Embodiment 3 | 142.12 |
| Embodiment 4 | 171.38 |
| Embodiment 5 | 158.84 |
| Reference examples | 202.15 |
As seen from the above table, the heat of the embodiment of the present invention 1-5 be respectively 133.73KJ/100g, 178.34KJ/100g,
142.12KJ/100g, 171.38KJ/100g, 158.84KJ/100g are lower than the heat 202.15KJ/100g of reference examples
11.78%-33.83%, it is seen that heat of the invention is low, and technology of the invention has marked improvement compared with the existing technology.
The specific implementation of the invention is not to be limited to these illustrations for the above content, for technology belonging to the present invention
For the those of ordinary skill in field, without departing from the inventive concept of the premise, several simple deductions can also be made or replaced
It changes, all shall be regarded as belonging to present invention scope of patent protection determined by the appended claims.
Claims (10)
1. a kind of banana momordica grosvenori vinegar, which is characterized in that as unit of parts by weight, including following raw material: 1-7 portions of peeling bananas,
0.1-1.5 portions of Siraitia grosvenoriis, 5-35 parts of purified waters, 0.1-1 parts of Angel Yeasts, 0.1-4 parts of zymophytes, 0.1-2 portions of edible salts.
2. banana momordica grosvenori vinegar according to claim 1, which is characterized in that with parts by weight unit, including following raw material: 3-
5 parts of peeling bananas, 0.5-1 portions of Siraitia grosvenoriis, 10-30 parts of purified waters, 0.3-0.8 parts of Angel Yeasts, 1-3 parts of zymophytes, 0.5-1.5
Part edible salt.
3. banana momordica grosvenori vinegar according to claim 1, which is characterized in that following parts by weight are unit, including following original
Material: 4 portions of peeling bananas, 0.7 portion of Siraitia grosvenorii, 20 parts of purified waters, 0.5 part of Angel Yeast, 2 parts of zymophytes, 1 portion of edible salt.
4. banana momordica grosvenori vinegar according to claim 1-3, it is characterised in that: the zymophyte be acetic acid bacteria,
The one or more of acetic acid bacteria and lactic acid bacteria.
5. a kind of brew method of any one of -3 banana momordica grosvenori vinegars according to claim 1, which is characterized in that including following
Step:
S1: weighing after banana peeling, remove skin banana and smash to pieces, and water is added, and earlier fermentation controls temperature at 25-29 DEG C, and ferment 6-
8h, 3.5 ° -5.5 ° of alcohol content；
S2: Angel Yeast fermentation 10-20h is added in ferment middle, controls fermentation temperature at 32-35 DEG C；
S3: the fermentation later period controls 31-34 DEG C of temperature, and pH is controlled in 3.6-4.3；
S4: being added zymophyte in the banana after fermentation, add Siraitia grosvenorii, continues fermentation 10-15 days, acetic acid is containing acid in 75g/L
More than；
S5: after fermentation, edible salt is added, filters out filter residue；
S6: after pasteurize, tinning is sealed, banana momordica grosvenori vinegar is made.
6. the brew method of banana momordica grosvenori vinegar according to claim 5, it is characterised in that: before fermenting in the step S1
Phase temperature is controlled at 27 DEG C.
7. the brew method of banana momordica grosvenori vinegar according to claim 5, it is characterised in that: before fermenting in the step S1
Phase alcohol content is controlled at 4.5 °.
8. the brew method of banana momordica grosvenori vinegar according to claim 5, it is characterised in that: before fermenting in the step S1
Phase fermentation time is controlled in 7h.
9. the brew method of banana momordica grosvenori vinegar according to claim 5, it is characterised in that: the step S2 ferment middle
Angel Yeast fermentation time is 15h.
10. the brew method of banana momordica grosvenori vinegar according to claim 5, it is characterised in that: after the step S3 fermentation
Phase pH controls 4.1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811159033.5A CN108977334A (en) | 2018-09-30 | 2018-09-30 | Banana momordica grosvenori vinegar and its brew method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811159033.5A CN108977334A (en) | 2018-09-30 | 2018-09-30 | Banana momordica grosvenori vinegar and its brew method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108977334A true CN108977334A (en) | 2018-12-11 |
Family
ID=64544315
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811159033.5A Pending CN108977334A (en) | 2018-09-30 | 2018-09-30 | Banana momordica grosvenori vinegar and its brew method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108977334A (en) |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1491587A (en) * | 2002-10-24 | 2004-04-28 | ����ҽѧԺ | Banana and vinegar drink and preparing method |
| CN101586071A (en) * | 2009-06-25 | 2009-11-25 | 杨昌标 | Momordica grosvenori vinegar |
| CN103642664A (en) * | 2013-12-04 | 2014-03-19 | 佛山市新战略知识产权文化有限公司 | Preparation method of masa parasdisiac fruit vinegar |
| CN105670894A (en) * | 2014-11-21 | 2016-06-15 | 广西大学 | Banana rice vinegar and preparation method thereof |
| CN105942108A (en) * | 2016-06-18 | 2016-09-21 | 侯荣山 | Production method for banana-tea vinegar drink |
| CN106085805A (en) * | 2016-08-29 | 2016-11-09 | 河源醋力饮料有限公司 | A kind of preparation method of Production of Banana Vinegar |
| CN106190763A (en) * | 2016-08-28 | 2016-12-07 | 余芳 | A kind of brewing method of Fructus Averrhoae Carambolae Fructus Benincasae chiehquae vinegar |
| CN106318844A (en) * | 2016-11-22 | 2017-01-11 | 广西钱隆投资管理有限公司 | Method for preparing sugarcane fruit vinegar |
| CN107699462A (en) * | 2017-11-13 | 2018-02-16 | 赵露曦 | A kind of Production of Banana Vinegar and preparation method thereof |
| CN108464420A (en) * | 2018-04-19 | 2018-08-31 | 黄庆梅 | A kind of relieving alcoholism and protecting liver fruit vinegar beverage and preparation method thereof |
-
2018
- 2018-09-30 CN CN201811159033.5A patent/CN108977334A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1491587A (en) * | 2002-10-24 | 2004-04-28 | ����ҽѧԺ | Banana and vinegar drink and preparing method |
| CN101586071A (en) * | 2009-06-25 | 2009-11-25 | 杨昌标 | Momordica grosvenori vinegar |
| CN103642664A (en) * | 2013-12-04 | 2014-03-19 | 佛山市新战略知识产权文化有限公司 | Preparation method of masa parasdisiac fruit vinegar |
| CN105670894A (en) * | 2014-11-21 | 2016-06-15 | 广西大学 | Banana rice vinegar and preparation method thereof |
| CN105942108A (en) * | 2016-06-18 | 2016-09-21 | 侯荣山 | Production method for banana-tea vinegar drink |
| CN106190763A (en) * | 2016-08-28 | 2016-12-07 | 余芳 | A kind of brewing method of Fructus Averrhoae Carambolae Fructus Benincasae chiehquae vinegar |
| CN106085805A (en) * | 2016-08-29 | 2016-11-09 | 河源醋力饮料有限公司 | A kind of preparation method of Production of Banana Vinegar |
| CN106318844A (en) * | 2016-11-22 | 2017-01-11 | 广西钱隆投资管理有限公司 | Method for preparing sugarcane fruit vinegar |
| CN107699462A (en) * | 2017-11-13 | 2018-02-16 | 赵露曦 | A kind of Production of Banana Vinegar and preparation method thereof |
| CN108464420A (en) * | 2018-04-19 | 2018-08-31 | 黄庆梅 | A kind of relieving alcoholism and protecting liver fruit vinegar beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101831368B (en) | Millet yellow wine and making process thereof | |
| CN103045429B (en) | Preparation method of okra wine | |
| KR100920334B1 (en) | Mulberry vinegar and manufacturing process of the same and functional beverage containing mulberry vinegar | |
| CN104187930B (en) | Bitter bamboo shoot juice drink and preparation method thereof | |
| CN105614858A (en) | Plant ferment product and preparation thereof | |
| CN103798890A (en) | Tea fungus apple vinegar and production method thereof | |
| CN105211880A (en) | A kind of preparation method of fig ferment | |
| CN106010887A (en) | Method for preparing honey pomelo fruit wine | |
| CN103627592A (en) | Preparation method of tartary buckwheat yellow rice wine | |
| CN102266104B (en) | Angelica apple vinegar beverage and preparation method thereof | |
| CN106085788B (en) | Ginseng and medlar vinegar and preparation method and application thereof | |
| CN111035002A (en) | Preparation method of saponin rice enzyme | |
| CN107058049B (en) | Brewing method of agaricus bisporus vinegar | |
| CN105462762A (en) | Red cabbage fermented wine | |
| CN102273702A (en) | White ginseng-apple vinegar beverage and its preparation method | |
| CN108977334A (en) | Banana momordica grosvenori vinegar and its brew method | |
| CN107373526A (en) | A kind of liquid preparation method of the instant dish of ferment | |
| CN105942109A (en) | Production method for plum-tea vinegar drink | |
| CN107372947B (en) | Tea bag type blood sugar reducing tea and preparation method thereof | |
| CN109527092A (en) | A kind of linseed element milk and preparation method thereof | |
| CN110269097A (en) | A kind of tonifying Qi probiotic products | |
| CN110583916A (en) | Sour papaya beverage and preparation method thereof | |
| CN102266106A (en) | Safflower apple vinegar and preparation method thereof | |
| CN107227234A (en) | The sticky rice sweet wine that a kind of utilization cardoncillo or blueberry make | |
| CN105661220A (en) | Making method of navel orange and lemon fermentation health-care beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181211 |
|
| RJ01 | Rejection of invention patent application after publication |