CN102578643A - Method for effectively removing tart and astringent taste of fructus phyllanthi fruit juice and application thereof - Google Patents
Method for effectively removing tart and astringent taste of fructus phyllanthi fruit juice and application thereof Download PDFInfo
- Publication number
- CN102578643A CN102578643A CN2012100188295A CN201210018829A CN102578643A CN 102578643 A CN102578643 A CN 102578643A CN 2012100188295 A CN2012100188295 A CN 2012100188295A CN 201210018829 A CN201210018829 A CN 201210018829A CN 102578643 A CN102578643 A CN 102578643A
- Authority
- CN
- China
- Prior art keywords
- fruit juice
- fruit
- yunnan olive
- wine
- fructus phyllanthi
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for effectively removing tart and astringent taste of fructus phyllanthi fruit juice. The method comprises the following steps: adding glycyrrhizic acid into the fructus phyllanthi fruit juice, stirring, dissolving, then adding calcium carbonate or calcium hydroxide, further adding duoyi fruit juice, further injecting compressed air for oxidation, then adding animal protein, further stirring and then completing the treatment of removing the tart and astringent taste. The fructus phyllanthi fruit juice after the treatment can not only be drunk directly, but also be used for preparing beverage, fermented fruit wine, food flavoring agents and nutrient enhancers or health care capsules and tablets. According to the method disclosed by the invention, substances with the tart and astringent taste in the fructus phyllanthi fruit juice can be effectively removed in a simple, convenient and cheap manner, and physiologically active substances which are useful to a human body and contained in the fruit juice can be simultaneously well retained; and furthermore, the fructus phyllanthi fruit juice is sweet in taste and lasting in aftertaste, so that a foundation is laid for enabling fructus phyllanthi to really become a healthy food which is loved by consumers and good in local flavor.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of method that can effectively remove acrid bitter taste intrinsic in the olive fruit juice of Yunnan.Simultaneously, the invention still further relates to this further application of method gained Yunnan olive fruit juice in food processing.
Background technology
Yunnan olive (formal name used at school: emblic) be the fresh fruit of Euphorbiaceae deciduous tree.Go up record according to " Yunnan Chinese medicinal herbal ", the Yunnan olive has the effect of " refrigerant anti-inflammatory promotes the production of body fluid to quench thirst, and prevents and treats scurvy ".The Yunnan olive contains very abundant vitamin C, its V
CContent is 800-1800mg/10g, is 120 times of citrus, also contains abundant vitamin A, Cobastab simultaneously
1, 18 seed amino acids, organic germanium, and the trace element of needed by human body such as zinc, selenium.Further investigation shows; The natural complex C that the Yunnan olive is contained has tangible blocking effect to strong carcinogen N-nitroso compound human body synthetic; Can improve the activity of SOD in the blood of human body, reduce the content of LPO, strengthen the function of T cell; Be a kind of effective free radical quenchant and lipid--the blocking agent of peroxide, the effect of tangible prevent cancer and delay sanility and enhances human body immunologic function is arranged.Anthocyanidin that the Yunnan olive is contained and ellagic acid have obvious regulating action to human blood-pressure, blood sugar.Therefore the Yunnan olive is called as human nutrition library, is classified as one of the world's three big rare tree species by the United Nations, is classified as one of medicine-food two-purpose kind by the Ministry of Public Health simultaneously.
Along with the enhancing of fitness-for-all consciousness, and olive contained natural nutrition in Yunnan known by people with special efficacy, also enlivens day by day to Yunnan olive development of food.Series foods such as Yunnan olive fruit wine, beverage, lozenge, preserved fruit have successively appearred in recent years.But all there is the problem that mouthfeel is not good enough, ordinary consumer is difficult to accept without exception in these products.This is that these materials are acrid, the pained materials of generally acknowledging owing to contain a large amount of tannic acids, tannin, amlaic acid and gallic acid material (tannin content is 2.0%-2.5% in the fruit juice, and amlaic acid, gallic acid content are 2.0%-3.0%) in the olive of Yunnan.And olive contained tannin, tannic acid in Yunnan is many groups; Form by hydroxyl and carboxyl; Have hydrolysis properties, solubility is extremely strong; The tannin of forming because of many groups has chief and vice electric charge, so all can't make the tannin cohesion with known means such as glue, aggegation, polymerization down, also just can't from fruit juice, remove certainly.And amlaic acid, gallic acid also are difficult to known acid reduction method removing.Therefore, the sour and astringent hardship of mouthfeel has become the maximum bottleneck that present stage restricts Yunnan olive deep development and application.
Simultaneously, also contain a large amount of calcium and tannin in the olive of Yunnan, in fruit juice, exist, be in the CL state with particulate forms.All can't remove with conventional meanses such as known supermembrane filtration, resin adsorption; Cause the Yunnan olive liquid form product developed; As: fruit wine, beverage, oral liquid etc. very easily form cotton-shaped, flaky crystal deposition in processes such as storage, bottling, sale, cause product quality to descend.
How overcoming these deficiencies just becomes the technical problem that needs to be resolved hurrily in the olive processed and applied of Yunnan, but does not see the report that success is arranged in the prior art as yet.
Summary of the invention
The objective of the invention is to deficiency to prior art; A kind of method that can effectively remove acrid bitter taste intrinsic in the olive fruit juice of Yunnan is provided; When improving Yunnan olive fruit juice eating mouth feel; Keep its beneficiating ingredient and peculiar flavour, make the plant resources of this preciousness be human service better.
The present invention also aims to provide the further application of said method gained Yunnan olive fruit juice in food processing.
The object of the invention is achieved through following technical scheme.
Except as otherwise noted, the percentage that the present invention adopted is percetage by weight.
Technical scheme of the present invention is mainly based on following understanding:
1, the contained polyphenols of Yunnan olive comprises the tannin of many based structures, under the condition of fully oxidation; Make not isoplastic electric charge consistent, add animal protein, for example egg white or cheese; The polyphenols meeting polymerization of dissolved state, cohesion, deposition, thus bitter taste eliminated.
2, the contained acrid material of Yunnan olive: amlaic acid or gallic acid, with glycyrrhizic acid in brass and liquiritin combine, and after adding calcium carbonate or calcium hydroxide, can form the sour calcium precipitate of big molecule.
The alkaline oxygenated enzyme of 3, trembling and containing according in (claim again acid tremble according to) fruit juice can make tannin and calcium oxidative condensation in the olive fruit juice of Yunnan in 24 hours, form big molecular calcium and precipitate, and was convenient to remove.
The method of the acrid bitter taste of a kind of effective removal Yunnan olive fruit juice may further comprise the steps:
(1) Yunnan olive fruit juice is placed container, add the glycyrrhizic acid that accounts for fruit juice weight 0.2～0.5% while stirring, continue to stir, treat that fully the dissolving back adds calcium carbonate or the calcium hydroxide that accounts for fruit juice weight 0.8～1.5%, stirred again 20 minutes; Left standstill 36～72 hours, it is subsequent use to extract supernatant liquor; After the beds of precipitation filtered, merging filtrate and supernatant liquor were evacuated to another container;
Described glycyrrhizic acid substitutes with licorice powder or liquid extract of liquorice, does not influence its effect;
(2) the weight ratio adding by 5～30% is trembled according to fruit juice in step (1) gains, and the injecting compressed air oxidation, ventilation in per 3 hours 20～30 minutes, oxidation 2～3 days; Then under stirring condition, add 100g fresh egg white or 10g egg-white powder or 10g milk powder or 10g gelatin or 10g blood meal by every hectolitre; Stir after 30 minutes again and left standstill 24～48 hours, the clear liquid behind the filtering precipitate thing is the Yunnan olive fruit juice of having removed acrid bitter taste.
The removal that the present invention prepares the Yunnan olive fruit juice of acrid bitter taste; Except that directly drinking; Further application in food processing also comprises: preparation beverage, fermentation fruit wine, food flavor and nutrition enhancer, dried fruit powder also is processed as health-caring capsule or tablet.
With respect to prior art, the present invention has the following advantages:
1, initiative removing cause the material of " acrid " and " bitterness " mouthfeel in the olive fruit juice of Yunnan; Can keep simultaneously the contained physiological activator useful in the fruit juice again well to human body; And taste and sweet mouthfeel aftertaste; Pleasant impression is continuous, and the consumer likes, the healthy food of raciness is laid a good foundation for the Yunnan olive really becomes.
2, fruit juice through debitterize, take away the puckery taste after, acidity is moderate, pleasant impression delicate fragrance, is convenient to storage and transport, can be processed into various food very easily, for hill farmer is shaken off poverty and set out on the road to prosperity, and processing enterprise increases benefit and has created advantage.
3, tremble according to fruit juice through interpolation, can not only remove tannin and calcium in the olive fruit juice of Yunnan fast, significantly improve properties of product, also give Yunnan olive fruit juice light strawberry fragrance simultaneously, unique flavor.
4, this method easy and simple to handle, with low cost, have a good application prospect.
The specific embodiment
Below in conjunction with embodiment and application implementation example the present invention is done further detailed description, but these instances are not the qualification to technical scheme of the present invention, the conversion made of with good grounds technical scheme of the present invention enlightenment all belong to protection scope of the present invention.
Embodiment 1
Yunnan olive fruit juice is extracted to container, add the glycyrrhizic acid that accounts for fruit juice weight 0.2% while stirring, continue to stir, treat that fully the dissolving back adds the calcium carbonate that accounts for fruit juice weight 0.8%, stirred again 20 minutes; Left standstill 36～72 hours, it is subsequent use to extract supernatant liquor; After the beds of precipitation filtered, merging filtrate and supernatant liquor were evacuated to another container.Weight ratio by 5% adds bright the press for extracting juice trembles according to fruit juice, and the injecting compressed air oxidation, ventilation in per 3 hours 20～30 minutes, oxidation 2～3 days; Under stirring condition, add the 100g fresh egg white, stir again after 30 minutes and left standstill 24～48 hours then, accomplish the puckery processing of depickling, extract supernatant filtering precipitate thing, be the Yunnan olive fruit juice of having removed acrid bitter taste by every hectolitre.
While as contrast, is estimated the situation of change of active constituent content in the fruit juice with the Yunnan olive fruit juice before being untreated, and specifically sees table 1.
Embodiment 2
Repeat embodiment 1, following difference is arranged: add the glycyrrhizic acid that accounts for fruit juice weight 0.5%, the dissolving back adds the calcium carbonate that accounts for fruit juice weight 1.5%.Weight ratio by 15% adds trembles according to fruit juice.In fruit juice, add the 10g egg-white powder after the ventilation oxidation by every hectolitre.
While as contrast, is estimated the situation of change of active constituent content in the fruit juice with the Yunnan olive fruit juice before being untreated, and specifically sees table 1.
Embodiment 3
Repeat embodiment 1, following difference is arranged: add the licorice powder that accounts for fruit juice weight 5%, the adding of dissolving back accounts for fruit juice weight 0.8% calcium hydroxide.Weight ratio by 30% adds trembles according to fruit juice.In fruit juice, add 10g milk powder after the ventilation oxidation by every hectolitre.Described licorice powder is that Radix Glycyrrhizae was pulverized 100 mesh sieve gained;
While as contrast, is estimated the situation of change of active constituent content in the fruit juice with the Yunnan olive fruit juice before being untreated, and specifically sees table 1.
Embodiment 4
Repeat embodiment 1, following difference is arranged: add the liquid extract of liquorice that accounts for fruit juice weight 0.5%, add the calcium hydroxide that accounts for fruit juice weight 1.5% then.Weight ratio by 15% adds trembles according to fruit juice.In fruit juice, add the 10g gelatin after the ventilation oxidation by every hectolitre.Described liquid extract of liquorice forms for the Radix Glycyrrhizae water cooking liquid concentrates.
While as contrast, is estimated the situation of change of active constituent content in the fruit juice with the Yunnan olive fruit juice before being untreated, and specifically sees table 1.
Embodiment 5
Repeat embodiment 1, following difference is arranged: add the liquid extract of liquorice that accounts for fruit juice weight 0.5%, add the calcium carbonate that accounts for fruit juice weight 1.0% then.Weight ratio by 20% adds trembles according to fruit juice.In fruit juice, add the 10g blood meal after the ventilation oxidation by every hectolitre.
While as contrast, is estimated the situation of change of active constituent content in the fruit juice with the Yunnan olive fruit juice before being untreated, and specifically sees table 1.
Physical and chemical index contrast before and after table 1 fruit juice is handled
Analysis-by-synthesis: can know by table 1; Through oxidation, enzymolysis, acid, decalcification are fallen; Method of the present invention has effectively been removed the acrid pained material in the olive fruit juice of Yunnan, when improving Yunnan olive fruit juice mouthfeel, does not destroy main beneficiating ingredient and peculiar flavour in the fruit juice.
Application implementation example 1
Preparation Yunnan olive grape wine:
Get embodiment 1 gained and remove 2～8 parts of sour and astringent Yunnan olive fruit juice and bright 2～8 parts of the grape juices that press, behind the mixing by conventional grape wine preparation technology process Yunnan olive grape wine.
Application implementation example 2
Preparation Yunnan olive grape wine:
In the good grape wine of common fermentation, press the weight ratio of 10-30% and add embodiment 2 gained except that sour and astringent Yunnan olive fruit juice, get Yunnan olive grape wine behind the mixing.
Application implementation example 3
The assorted fruit wine of preparation Yunnan olive:
(1) with fresh Yunnan olive, tremble according to fruit and green plum fruit, through cleaning, stoning, fragmentation, squeeze the juice, heavy clear filtration, pasteurization, subsequent use.
(2) with Yunnan olive 2-6 part, tremble and mix according to fruit 2-4 part and green plum fruit 2-4 part, add calcium carbonate or calcium hydroxide the fruit juice total acid reduced to 0.6-0.8%, it is subsequent use that supernatant is extracted in heavy clear back.
(3) pol to the sugar content of adjusting blended fruit juice is 10-30%, adds sulfurous acid simultaneously, makes the solution content of sulfur dioxide reach 100mg/L.
(4) go into the cylinder fermentation, to the yeast crowd of the blended fruit juice adding activation of adjusting pol, fermentation temperature is 15 ℃-25 ℃, and behind the ferment, the control fermentation temperature is at 20 ℃-25 ℃.
(5) through main fermentation in 20-25 days, survey residual sugar 5-8g/L, alcoholic strength is the 5-15 degree, can inverted engine get into sealed later stage fermentation, the later stage fermentation temperature time below 20 ℃ that is controlled at is about one month.
(6) after the after fermentation end, with the wine inverted engine, slowly add wine liquid to remove polyphenolic substances such as tannin, tannin with egg-white powder or casein, phenolic compounds such as heavy clear back survey tannin are no more than 0.5g/L.
(7) the fruit wine supernatant that will remove a large amount of phenolic compound tannin is extracted out; Add glycyrrhizic acid or in licorice powder or the liquid extract of liquorice of total amount ratio 1-10% in the ratio of total amount 0.2-0.5%; The limit edged stirs, in order to remove gallic acids a large amount of in the wine, butanedioic acid, after sinking clearly in 3-5 days; Extract supernatant and carry out the pasteurization warehouse-in, stock's temperature is below 10 ℃.
(8) packaging material are sterilized in advance, through auto-filling, seal, be finished wine.
Application implementation example 4
Preparation Yunnan olive papaya wine:
Get embodiment 4 gained and remove 2～8 parts of sour and astringent Yunnan olive fruit juice and bright 2～8 parts of the Chinese flowering quince juices that press, behind the mixing by conventional fermented wine preparation technology process Yunnan olive papaya wine.
Application implementation example 5
Preparation Yunnan olive beverage:
Get embodiment 5 gained and remove 1～5 part of sour and astringent Yunnan olive fruit juice, add white sugar or sweetener, 5～9 parts of pure water, flavor enhancement mixing.
Application implementation example 6
The preparation Phyllanthus embical fruit tablet:
Embodiment 1 gained is removed sour and astringent Yunnan olive fruit juice, through vacuum concentrate, after the spray-drying phyllanthus emblica powder, get 2～8 parts of phyllanthus emblica powders, add 2～8 parts of dextrin and an amount of flavor enhancement, compacting in flakes.
Application implementation example 7
Preparation Yunnan olive oral capsule:
Embodiment 3 gained are removed sour and astringent Yunnan olive fruit juice, through vacuum concentrate, after the spray-drying phyllanthus emblica powder, incapsulate.
Claims (4)
1. method of effectively removing the acrid bitter taste of Yunnan olive fruit juice may further comprise the steps:
(1) Yunnan olive fruit juice is placed container, add the glycyrrhizic acid that accounts for fruit juice weight 0.2～0.5% while stirring, continue to stir, treat that fully the dissolving back adds calcium carbonate or the calcium hydroxide that accounts for fruit juice weight 0.8～1.5%, stirred again 20 minutes; Left standstill 36～72 hours, it is subsequent use to extract supernatant liquor; After the beds of precipitation filtered, merging filtrate and supernatant liquor were evacuated to another container;
(2) the weight ratio adding by 5～30% is trembled according to fruit juice in step (1) gains, and the injecting compressed air oxidation, ventilation in per 3 hours 20～30 minutes, oxidation 2～3 days; Then under stirring condition, add 100g fresh egg white or 10g egg-white powder or 10g milk powder or 10g gelatin or 10g blood meal by every hectolitre; Stir after 30 minutes again and left standstill 24～48 hours, the clear liquid behind the filtering precipitate thing is the Yunnan olive fruit juice of having removed acrid bitter taste.
2. the method for the acrid bitter taste of effective removal according to claim 1 Yunnan olive fruit juice is characterized in that: the glycyrrhizic acid described in the step (1) substitutes with licorice powder or liquid extract of liquorice.
3. the method for the acrid bitter taste of effective removal according to claim 1 and 2 Yunnan olive fruit juice; It is characterized in that: the removal that finally prepares the Yunnan olive fruit juice of acrid bitter taste; Except that directly drinking; Further application in food processing also comprises: preparation beverage, fermentation fruit wine, food flavor and nutrition enhancer, dried fruit powder also is processed as health-caring capsule or tablet.
4. the method for the acrid bitter taste of effective removal according to claim 3 Yunnan olive fruit juice, it is characterized in that: the preparation of described fermentation fruit wine may further comprise the steps:
(1) with fresh Yunnan olive, many according to fruit and green plum fruit, through cleaning, stoning, fragmentation, squeeze the juice, heavy clear filtration, pasteurization, subsequent use;
(2) get 2～6 parts in Yunnan olive juice, 2～4 parts of DUOYI fruit juices and 2～4 parts of mixings of green plum fruit drink, add calcium carbonate or calcium hydroxide the fruit juice total acid is reduced to 0.6～0.8%, it is subsequent use that supernatant is extracted in heavy clear back;
(3) pol to the sugar content of adjusting blended fruit juice is 10～30%, adds sulfurous acid simultaneously, makes the solution content of sulfur dioxide reach 100mg/L;
(4) go into the cylinder fermentation, to the yeast crowd of the blended fruit juice adding activation of adjusting pol, fermentation temperature is 15 ℃～25 ℃, and behind the ferment, the control fermentation temperature is at 20 ℃～25 ℃;
(5) through main fermentation in 20～25 days, survey residual sugar 5～8g/L, alcoholic strength is 5～15 degree, can inverted engine get into sealed later stage fermentation, and the later stage fermentation temperature is controlled at below 20 ℃, and the time is 25～35 days;
(6) after the after fermentation end, with the wine inverted engine, slowly add wine liquid to remove polyphenolic substances such as tannin, tannin with egg-white powder or fresh egg white, phenolic compounds such as heavy clear back survey tannin are no more than 0.5g/L;
(7) the fruit wine supernatant that will remove the phenolic compound tannin is extracted out; Add glycyrrhizic acid or in the licorice powder or the liquid extract of liquorice of total amount ratio 1～10% in the ratio of total amount 0.2～0.5%; The limit edged stirs the companion, in order to remove gallic acids a large amount of in the wine, butanedioic acid, after sinking clearly in 3～5 days; Extract supernatant and carry out the pasteurization warehouse-in, stock's temperature is below 10 ℃;
(8) packaging material are sterilized in advance, through auto-filling, seal, be finished wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100188295A CN102578643B (en) | 2012-01-20 | 2012-01-20 | Method for effectively removing tart and astringent taste of fructus phyllanthi fruit juice and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100188295A CN102578643B (en) | 2012-01-20 | 2012-01-20 | Method for effectively removing tart and astringent taste of fructus phyllanthi fruit juice and application thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102578643A true CN102578643A (en) | 2012-07-18 |
| CN102578643B CN102578643B (en) | 2013-05-15 |
Family
ID=46468322
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012100188295A Expired - Fee Related CN102578643B (en) | 2012-01-20 | 2012-01-20 | Method for effectively removing tart and astringent taste of fructus phyllanthi fruit juice and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102578643B (en) |
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103859548A (en) * | 2014-03-27 | 2014-06-18 | 西华大学 | Tannin removing method |
| CN104862177A (en) * | 2015-05-27 | 2015-08-26 | 云南维多酒业有限公司 | Fructus phyllanthi fermented wine capable of reducing blood fat and preparation method thereof |
| CN105602806A (en) * | 2016-04-08 | 2016-05-25 | 王维 | Olive wine and preparation method thereof |
| CN106360191A (en) * | 2016-11-30 | 2017-02-01 | 桂林实力科技有限公司 | Preparation method of fructus momordicae wheat bran drink |
| CN106579126A (en) * | 2016-12-20 | 2017-04-26 | 云南康彤科技有限公司 | Ethnic series fruit and vegetable food and preparation method |
| CN106689929A (en) * | 2016-12-16 | 2017-05-24 | 广州合诚实业有限公司 | Method for reducing acerbity of emblic leafflower fruit juice and product obtained therefrom |
| CN107183593A (en) * | 2017-05-24 | 2017-09-22 | 云南中医学院 | Yunnan olive glycyrrhiza composition and its production and use |
| CN107296226A (en) * | 2017-05-24 | 2017-10-27 | 云南中医学院 | Yunnan olive radix glycyrrhizae lozenge and preparation method thereof |
| CN107296230A (en) * | 2017-06-22 | 2017-10-27 | 云南中医学院 | Lozenge of the olive containing Yunnan and preparation method thereof |
| CN107373481A (en) * | 2017-06-27 | 2017-11-24 | 易门县康蓉油橄榄农业种植专业合作社 | A kind of preparation method of Ke Ladi fruits can |
| CN109181980A (en) * | 2018-10-15 | 2019-01-11 | 重庆农笑农业发展有限公司 | Tasty and refreshing anti-oxidant mulberry fruit wine of nutrition and preparation method thereof |
| CN110049688A (en) * | 2016-12-15 | 2019-07-23 | 国际香料和香精公司 | New compositions for taste masking |
| CN111979049A (en) * | 2020-08-26 | 2020-11-24 | 云南中烟工业有限责任公司 | Component directional preparation method |
| JPWO2022004621A1 (en) * | 2020-06-29 | 2022-01-06 | ||
| CN113907249A (en) * | 2021-09-30 | 2022-01-11 | 普红天下(广东)茶业科技有限公司 | Mixing method of phyllanthus emblica coarse cereal powder for tea therapy |
| CN114231375A (en) * | 2021-12-22 | 2022-03-25 | 云南猫哆哩集团食品有限责任公司 | Fructus phyllanthi and fructus polygoni multiflori composite fruit wine and preparation method thereof |
| CN114343151A (en) * | 2021-12-15 | 2022-04-15 | 云南猫哆哩集团食品有限责任公司 | Fructus phyllanthi extract of tamarind and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1124598A (en) * | 1995-07-19 | 1996-06-19 | 昆明天成食品工业有限公司 | Clear Yunnan Chinese olive beverage |
| CN101617844A (en) * | 2008-06-30 | 2010-01-06 | 昆明格林斯通生物工程有限公司 | Fructus phyllanthi fruit juice beverage and preparation method thereof |
-
2012
- 2012-01-20 CN CN2012100188295A patent/CN102578643B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1124598A (en) * | 1995-07-19 | 1996-06-19 | 昆明天成食品工业有限公司 | Clear Yunnan Chinese olive beverage |
| CN101617844A (en) * | 2008-06-30 | 2010-01-06 | 昆明格林斯通生物工程有限公司 | Fructus phyllanthi fruit juice beverage and preparation method thereof |
Cited By (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103859548A (en) * | 2014-03-27 | 2014-06-18 | 西华大学 | Tannin removing method |
| CN104862177A (en) * | 2015-05-27 | 2015-08-26 | 云南维多酒业有限公司 | Fructus phyllanthi fermented wine capable of reducing blood fat and preparation method thereof |
| CN105602806A (en) * | 2016-04-08 | 2016-05-25 | 王维 | Olive wine and preparation method thereof |
| CN106360191A (en) * | 2016-11-30 | 2017-02-01 | 桂林实力科技有限公司 | Preparation method of fructus momordicae wheat bran drink |
| CN110049688B (en) * | 2016-12-15 | 2023-01-03 | 国际香料和香精公司 | Novel compositions for taste masking |
| CN110049688A (en) * | 2016-12-15 | 2019-07-23 | 国际香料和香精公司 | New compositions for taste masking |
| CN106689929A (en) * | 2016-12-16 | 2017-05-24 | 广州合诚实业有限公司 | Method for reducing acerbity of emblic leafflower fruit juice and product obtained therefrom |
| CN106689929B (en) * | 2016-12-16 | 2020-05-19 | 广州合诚实业有限公司 | Method for reducing sour and astringent taste of phyllanthus emblica juice and product obtained by method |
| CN106579126A (en) * | 2016-12-20 | 2017-04-26 | 云南康彤科技有限公司 | Ethnic series fruit and vegetable food and preparation method |
| CN107183593A (en) * | 2017-05-24 | 2017-09-22 | 云南中医学院 | Yunnan olive glycyrrhiza composition and its production and use |
| CN107296226A (en) * | 2017-05-24 | 2017-10-27 | 云南中医学院 | Yunnan olive radix glycyrrhizae lozenge and preparation method thereof |
| CN107296230A (en) * | 2017-06-22 | 2017-10-27 | 云南中医学院 | Lozenge of the olive containing Yunnan and preparation method thereof |
| CN107373481A (en) * | 2017-06-27 | 2017-11-24 | 易门县康蓉油橄榄农业种植专业合作社 | A kind of preparation method of Ke Ladi fruits can |
| CN109181980A (en) * | 2018-10-15 | 2019-01-11 | 重庆农笑农业发展有限公司 | Tasty and refreshing anti-oxidant mulberry fruit wine of nutrition and preparation method thereof |
| JPWO2022004621A1 (en) * | 2020-06-29 | 2022-01-06 | ||
| WO2022004621A1 (en) * | 2020-06-29 | 2022-01-06 | 富士フイルム株式会社 | Method for producing purified salacia genus plant extract |
| CN115734713A (en) * | 2020-06-29 | 2023-03-03 | 富士胶片株式会社 | Method for preparing purified extract of Salacia plant |
| JP7423780B2 (en) | 2020-06-29 | 2024-01-29 | 富士フイルム株式会社 | Method for producing purified Salacia plant extract |
| CN111979049A (en) * | 2020-08-26 | 2020-11-24 | 云南中烟工业有限责任公司 | Component directional preparation method |
| CN113907249A (en) * | 2021-09-30 | 2022-01-11 | 普红天下(广东)茶业科技有限公司 | Mixing method of phyllanthus emblica coarse cereal powder for tea therapy |
| CN114343151A (en) * | 2021-12-15 | 2022-04-15 | 云南猫哆哩集团食品有限责任公司 | Fructus phyllanthi extract of tamarind and preparation method thereof |
| CN114231375A (en) * | 2021-12-22 | 2022-03-25 | 云南猫哆哩集团食品有限责任公司 | Fructus phyllanthi and fructus polygoni multiflori composite fruit wine and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102578643B (en) | 2013-05-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102578643B (en) | Method for effectively removing tart and astringent taste of fructus phyllanthi fruit juice and application thereof | |
| CN103519283B (en) | Kiwi fruit fermented beverage and preparation method and application thereof | |
| CN101285023B (en) | Red raspberry health wine and brewing process thereof | |
| CN103947967A (en) | Black red double-color lycium barbarum slice and preparation method thereof | |
| KR101301094B1 (en) | Composition for relieving hangover or improving liver function | |
| CN102405998A (en) | Pawpaw yoghurt tea and production method thereof | |
| CN102008104B (en) | Herba saussureae involucratae concentrated juice and preparation method thereof | |
| CN106360239A (en) | Fig powder drink with effect of dispelling effects of alcohol | |
| CN102311909A (en) | Preparation method of watermelon fruit vinegar containing citrulline and propolis | |
| JP5636199B2 (en) | How to reduce Amla's astringency | |
| KR101773250B1 (en) | The manufacturing method of making healthcare compositions comprising fermented Eriobotrya japonica extracts and herbal medicines Abalone extracts | |
| JP3762364B2 (en) | Health food production method using earthworms and ants | |
| CN102422936A (en) | Celery milky tea and production method thereof | |
| Bohra et al. | Development of a cost-effective, palatable and shelf-stable blended beverage of pummelo (Citrus grandis Linn.) | |
| CN106343109A (en) | Polypeptide fig leaf healthcare black tea | |
| KR101848580B1 (en) | Food composition having extract of unripe astringent persimmon for removed browning reaction | |
| CN111134254A (en) | Honeysuckle, red date and medlar compound beverage and preparation method thereof | |
| KR101773251B1 (en) | The manufacturing method of making healthcare compositions comprising fermented Cudrania tricuspidata extracts and herbal medicines Abalone extracts | |
| KR102166296B1 (en) | Extracts of Red Ginseng Extracted by Using Sap of Acer pictum | |
| AU2021102610A4 (en) | Compound black fermented fruit wine and method for preparing the same | |
| KR101555751B1 (en) | Food composition having extract of unripe astringent persimmon for removed astringent taste | |
| KR101698554B1 (en) | Chokeberry wine-making methods | |
| CN105969608A (en) | Making method of puffball health-care wine | |
| KR101884840B1 (en) | Method for manufacturing ginseng tea | |
| KR20220154348A (en) | Functional mixed honey and manufacturing method of the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130515 Termination date: 20220120 |