CN103535827A - 一种竹荪饮料的加工方法 - Google Patents
一种竹荪饮料的加工方法 Download PDFInfo
- Publication number
- CN103535827A CN103535827A CN201310477471.7A CN201310477471A CN103535827A CN 103535827 A CN103535827 A CN 103535827A CN 201310477471 A CN201310477471 A CN 201310477471A CN 103535827 A CN103535827 A CN 103535827A
- Authority
- CN
- China
- Prior art keywords
- dictyophora phalloidea
- long
- dictyophora
- homogeneous
- temperature
- 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
- 235000013361 beverage Nutrition 0.000 title claims abstract description 18
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 241001313734 Dictyophora Species 0.000 title abstract 10
- 238000000265 homogenisation Methods 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 8
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 7
- 239000003651 drinking water Substances 0.000 claims abstract description 7
- 235000020188 drinking water Nutrition 0.000 claims abstract description 7
- 235000010987 pectin Nutrition 0.000 claims abstract description 7
- 229920001277 pectin Polymers 0.000 claims abstract description 7
- 239000001814 pectin Substances 0.000 claims abstract description 7
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 7
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 7
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 7
- 241001313708 Dictyophora phalloidea Species 0.000 claims description 54
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 18
- 239000002002 slurry Substances 0.000 claims description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 7
- 235000009508 confectionery Nutrition 0.000 claims description 6
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 108010059892 Cellulase Proteins 0.000 claims description 5
- 229940106157 cellulase Drugs 0.000 claims description 5
- 238000005202 decontamination Methods 0.000 claims description 5
- 230000003588 decontaminative effect Effects 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 210000004556 brain Anatomy 0.000 abstract description 3
- 238000005728 strengthening Methods 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract 4
- 108010011485 Aspartame Proteins 0.000 abstract 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 abstract 1
- 229960003438 aspartame Drugs 0.000 abstract 1
- 235000010357 aspartame Nutrition 0.000 abstract 1
- 239000000605 aspartame Substances 0.000 abstract 1
- 235000021433 fructose syrup Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 210000005036 nerve Anatomy 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- 230000006378 damage Effects 0.000 description 4
- 229940088598 enzyme Drugs 0.000 description 4
- 238000002372 labelling Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 244000078534 Vaccinium myrtillus Species 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000015961 tonic Nutrition 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- 229960000716 tonics Drugs 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 244000003416 Asparagus officinalis Species 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 241001527087 Panax vietnamensis Species 0.000 description 1
- 235000017726 Panax vietnamensis Nutrition 0.000 description 1
- 244000179684 Passiflora quadrangularis Species 0.000 description 1
- 235000011266 Passiflora quadrangularis Nutrition 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 235000008326 Trichosanthes anguina Nutrition 0.000 description 1
- 244000078912 Trichosanthes cucumerina Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 208000010643 digestive system disease Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 208000018685 gastrointestinal system disease Diseases 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
-
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了一种竹荪饮料的加工方法,所述的竹荪浆饮料由以下重量份数的组合混合而成:竹荪浆20-30重量份、果葡糖浆4-6重量份、果胶0.06-0.1重量份、阿巴斯甜0.06-0.08重量份、山梨酸钾0.03-0.05重量份、饮用水加至100重量份;所述的竹荪浆通过以下步骤制成:原料准备、切碎研磨、酶解、榨汁、均质、灭菌、装罐、检验、贮藏。本发明在制作竹荪浆采用粉碎、酶解的方法,能够完全析出竹荪的营养物质,在制作竹荪浆和竹荪饮料时,均有均质的工序,使竹荪饮料风味独特、口感极佳,具有滋补强壮、益气补脑、宁神健体、提高机体免疫力的功效。
Description
技术领域
本发明涉及一种饮料的加工方法,尤其是涉及一种竹荪饮料的加工方法。
背景技术
竹荪,又称竹参、网纱菌等,竹荪是名贵的食用菌,历史上列为“宫廷贡品”,同时也是食疗佳品,其营养丰富,据测定干竹荪中含蛋白质19.4%、脂肪2.6%、碳水化合物总量60.4%,其中菌糖4.2%、粗纤维8.4%、灰分9.3%。竹荪含有丰富的多种氨基酸、维生素、无机盐等,具有滋补强壮、益气补脑、宁神健体的功效,其对高血压、神经衰弱、肠胃疾病等具有保健作用。本发明提供看一种营养丰富、口感好的竹荪饮料的加工方法。
发明内容
本发明解决其技术问题所采取的技术方案是:一种竹荪饮料的加工方法,所述的竹荪浆饮料由以下重量份数的组合混合而成:竹荪浆20-30重量份、果葡糖浆4-6重量份、果胶0.06-0.1重量份、阿巴斯甜0.06-0.08重量份、山梨酸钾0.03-0.05重量份、饮用水加至100重量份;所述的竹荪浆通过以下步骤制成:
A、原料准备:将竹荪原料拣去杂质,去除其硬质和腐烂部分,清洗后备用;
B、切碎研磨:将清洗后的竹荪切碎,并用破碎机破碎,研磨处理,便于营养成分的析出;
C、酶解:向粉碎后的竹荪加入其重量0.3-0.5%的果胶酶、0.6-0.8%的纤维素酶,温度控制35-45℃,时间控制4-6小时,通过酶的作用,分解出更多的营养物质;
D、出汁:向酶解后的竹荪中加入其重量2-4倍的水,搅拌均匀,制得竹荪汁;
E、均质:将竹荪汁均质处理,温度为60-70℃,均质压力为18-20Mpa,制得竹荪浆,经过均质,竹荪浆更均一,溶解更充分;
F、调配:按竹荪浆20-30重量份、果葡糖浆4-6重量份、果胶0.06-0.1重量份、阿巴斯甜0.06-0.08重量份、山梨酸钾0.03-0.05重量份、饮用水加至100重量份的配方进行调配;
G、均质:将混合液均质处理,温度为60-70℃,采用二级均质,一级均质压力为18-20Mpa,二级均质压力6-8 Mpa,使竹荪饮料营养物质分散度高、口感好;
H、杀菌:采用瞬间杀菌法,温度90-95℃,时间15-25s,减小对营养物质的破坏;
I、罐装:中空无菌环境下罐装;
J、检验、贮藏:检验罐装是否合格,常温下贮藏;
有益效果:本发明在制作竹荪浆采用粉碎、酶解的方法,能够完全析出竹荪的营养物质,在制作竹荪浆和竹荪饮料时,均有均质的工序,使竹荪饮料风味独特、口感极佳,具有滋补强壮、益气补脑、宁神健体、提高机体免疫力的功效。
具体实施方式
实施例1:
A、原料准备:将竹荪原料拣去杂质,去除其硬质和腐烂部分,清洗后备用;
B、切碎研磨:将10kg清洗后的竹荪切碎,并用破碎机破碎,研磨处理,便于营养成分的析出;
C、酶解:向粉碎后的竹荪加入0.03kg的果胶酶、0.06kg的纤维素酶,温度控制35℃,时间控制6小时,通过酶的作用,分解出更多的营养物质;
D、出汁:向酶解后的竹荪中加入20kg的水,搅拌均匀,制得竹荪汁;
E、均质:将竹荪汁均质处理,温度为60℃,均质压力为20Mpa,制得竹荪浆,经过均质,竹荪浆更均一,溶解更充分;
F、调配:按竹荪浆20kg、芦笋汁6kg、果葡糖浆4kg、果胶0.06kg、阿巴斯甜0.06kg、山梨酸钾0.03kg、饮用水加至100kg进行调配;
G、均质:将混合液均质处理,温度为60℃,采用二级均质,一级均质压力为20Mpa,二级均质压力6 Mpa,使竹荪饮料营养物质分散度高、口感好;
H、杀菌:采用瞬间杀菌法,温度90℃,时间25s,减小对营养物质的破坏;
I、罐装:中空无菌环境下罐装;
J、检验、贮藏:检验罐装是否合格,常温下贮藏;
实施例2:
A、原料准备:将竹荪原料拣去杂质,去除其硬质和腐烂部分,清洗后备用;
B、切碎研磨:将10kg清洗后的竹荪切碎,添加3kg的枸杞,并用破碎机破碎,研磨处理,便于营养成分的析出;
C、酶解:向粉碎后的竹荪加入0.04kg的果胶酶、0.07kg的纤维素酶,温度控制40℃,时间控制5小时,通过酶的作用,分解出更多的营养物质;
D、出汁:向酶解后的竹荪中加入30kg的水,搅拌均匀,制得竹荪汁;
E、均质:将竹荪汁均质处理,温度为65℃,均质压力为19Mpa,制得竹荪浆,经过均质,竹荪浆更均一,溶解更充分;
F、调配:按竹荪浆25kg、竹笋汁5kg、果葡糖浆5kg、果胶0.08kg、阿巴斯甜0.07kg、山梨酸钾0.04kg、饮用水加至100kg进行调配;
G、均质:将混合液均质处理,温度为65℃,采用二级均质,一级均质压力为19Mpa,二级均质压力7 Mpa,使竹荪饮料营养物质分散度高、口感好;
H、杀菌:采用瞬间杀菌法,温度93℃,时间20s,减小对营养物质的破坏;
I、罐装:中空无菌环境下罐装;
J、检验、贮藏:检验罐装是否合格,常温下贮藏;
实施例3:
A、原料准备:将竹荪原料拣去杂质,去除其硬质和腐烂部分,清洗后备用;
B、切碎研磨:将10kg清洗后的竹荪与3kg的栝楼切碎,并用破碎机破碎,研磨处理,便于营养成分的析出;
C、酶解:向粉碎后的竹荪加入0.05kg的果胶酶、0.08kg的纤维素酶,温度控制45℃,时间控制4小时,通过酶的作用,分解出更多的营养物质;
D、出汁:向酶解后的竹荪中加入40kg的水,搅拌均匀,制得竹荪汁;
E、均质:将竹荪汁均质处理,温度为70℃,均质压力为18Mpa,制得竹荪浆,经过均质,竹荪浆更均一,溶解更充分;
F、调配:按竹荪浆30kg、黑莓汁8kg、果葡糖浆6kg、果胶0.1kg、阿巴斯甜0.08kg、山梨酸钾0.05kg、饮用水加至100kg进行调配;
G、均质:将混合液均质处理,温度为70℃,采用二级均质,一级均质压力为18Mpa,二级均质压力8 Mpa,使竹荪饮料营养物质分散度高、口感好;
H、杀菌:采用瞬间杀菌法,温度95℃,时间15s,减小对营养物质的破坏;
I、罐装:中空无菌环境下罐装;
J、检验、贮藏:检验罐装是否合格,常温下贮藏;
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种竹荪饮料的加工方法,其采用以下步骤:
A、原料准备:将竹荪原料拣去杂质,去除其硬质和腐烂部分,清洗后备用;
B、切碎研磨:将清洗后的竹荪切碎,并用破碎机破碎,研磨处理;
C、酶解:向粉碎后的竹荪加入其重量0.3-0.5%的果胶酶、0.6-0.8%的纤维素酶,温度控制35-45℃,时间控制4-6小时;
D、出汁:向酶解后的竹荪中加入其重量2-4倍的水,搅拌均匀,制得竹荪汁;
E、均质:将竹荪汁均质处理,温度为60-70℃,均质压力为18-20Mpa,制得竹荪浆;
F、调配:按竹荪浆20-30重量份、果葡糖浆4-6重量份、果胶0.06-0.1重量份、阿巴斯甜0.06-0.08重量份、山梨酸钾0.03-0.05重量份、饮用水加至100重量份的配方进行调配;
G、均质:将混合液均质处理,温度为60-70℃,采用二级均质,一级均质压力为18-20Mpa,二级均质压力6-8 Mpa;
H、杀菌:采用瞬间杀菌法,温度90-95℃,时间15-25s;
I、罐装:中空无菌环境下罐装;
J、检验、贮藏:检验罐装是否合格,常温下贮藏。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310477471.7A CN103535827A (zh) | 2013-10-14 | 2013-10-14 | 一种竹荪饮料的加工方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310477471.7A CN103535827A (zh) | 2013-10-14 | 2013-10-14 | 一种竹荪饮料的加工方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN103535827A true CN103535827A (zh) | 2014-01-29 |
Family
ID=49959989
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201310477471.7A Pending CN103535827A (zh) | 2013-10-14 | 2013-10-14 | 一种竹荪饮料的加工方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN103535827A (zh) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104256822A (zh) * | 2014-10-10 | 2015-01-07 | 济南舜景医药科技有限公司 | 长裙竹荪养颜保健饮料加工方法 |
CN105707886A (zh) * | 2016-02-29 | 2016-06-29 | 海南大学 | 一种抗氧化、提高免疫力的组合物及其制备方法和应用 |
CN105918749A (zh) * | 2016-06-03 | 2016-09-07 | 贵州医科大学 | 竹荪菌托饮料及其制备方法 |
CN105961981A (zh) * | 2016-06-30 | 2016-09-28 | 程龙凤 | 一种竹荪保健饮料的加工方法 |
CN107114651A (zh) * | 2017-04-29 | 2017-09-01 | 菏泽巨鑫源食品有限公司 | 芦笋浓缩浊汁酶解工艺 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1075612A (zh) * | 1992-04-09 | 1993-09-01 | 湖南省会同酿酒总厂 | 竹荪饮料的制作方法 |
CN1092989A (zh) * | 1993-04-01 | 1994-10-05 | 王仁 | 大蒜,竹荪保健液的配制方法 |
CN1097568A (zh) * | 1993-07-17 | 1995-01-25 | 长沙酒厂 | 一种矿泉竹荪露及其生产方法 |
CN1489940A (zh) * | 2003-07-14 | 2004-04-21 | �Ͼ���ҵ��ѧ | 竹荪草莓饮料及其生产工艺和余渣利用的方法 |
CN1666653A (zh) * | 2005-05-09 | 2005-09-14 | 赵金星 | 羊肚菌饮料、饮料伴侣及糖浆口服液的制作方法 |
-
2013
- 2013-10-14 CN CN201310477471.7A patent/CN103535827A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1075612A (zh) * | 1992-04-09 | 1993-09-01 | 湖南省会同酿酒总厂 | 竹荪饮料的制作方法 |
CN1092989A (zh) * | 1993-04-01 | 1994-10-05 | 王仁 | 大蒜,竹荪保健液的配制方法 |
CN1097568A (zh) * | 1993-07-17 | 1995-01-25 | 长沙酒厂 | 一种矿泉竹荪露及其生产方法 |
CN1489940A (zh) * | 2003-07-14 | 2004-04-21 | �Ͼ���ҵ��ѧ | 竹荪草莓饮料及其生产工艺和余渣利用的方法 |
CN1666653A (zh) * | 2005-05-09 | 2005-09-14 | 赵金星 | 羊肚菌饮料、饮料伴侣及糖浆口服液的制作方法 |
Non-Patent Citations (1)
Title |
---|
李明主编: "《制汁技术与实例》", 30 April 2008, article "竹荪饮料加工技术", pages: 760-761 * |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104256822A (zh) * | 2014-10-10 | 2015-01-07 | 济南舜景医药科技有限公司 | 长裙竹荪养颜保健饮料加工方法 |
CN105707886A (zh) * | 2016-02-29 | 2016-06-29 | 海南大学 | 一种抗氧化、提高免疫力的组合物及其制备方法和应用 |
CN105918749A (zh) * | 2016-06-03 | 2016-09-07 | 贵州医科大学 | 竹荪菌托饮料及其制备方法 |
CN105961981A (zh) * | 2016-06-30 | 2016-09-28 | 程龙凤 | 一种竹荪保健饮料的加工方法 |
CN107114651A (zh) * | 2017-04-29 | 2017-09-01 | 菏泽巨鑫源食品有限公司 | 芦笋浓缩浊汁酶解工艺 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104109617B (zh) | 一种清肝明目黄酒及其制备方法 | |
CN107279625B (zh) | 一种富含可溶性膳食纤维的低糖甘薯饮料的制备方法 | |
CN103535827A (zh) | 一种竹荪饮料的加工方法 | |
CN104489801A (zh) | 一种海带保健饮料的制备方法 | |
CN104187990B (zh) | 一种桃源饮料及其制备方法 | |
CN102405998A (zh) | 木瓜酸奶茶及其生产方法 | |
CN102138686A (zh) | 一种利用生物酶技术制备雪莲果浓缩汁的方法 | |
CN103349267A (zh) | 南瓜酱及其制备方法 | |
CN101623060B (zh) | 带粒桑果酱及其制备方法 | |
CN105454941A (zh) | 一种猕猴桃、香蕉复合果汁 | |
CN103815517A (zh) | 一种木瓜粉的制备方法 | |
CN102599571B (zh) | 合欢果果汁饮料、合欢果与柑橘复合果汁饮料及两者的制备方法 | |
CN104489820A (zh) | 一种火龙果液的制备方法 | |
CN103749814A (zh) | 一种苹果保健茶及其制备方法 | |
CN103651832A (zh) | 一种金珠果乳饮料及其制备方法 | |
CN103651833A (zh) | 一种热带风情乳饮料及其制备方法 | |
KR101030693B1 (ko) | 조릿대 잎 추출물의 제조방법 및 그 추출물을 이용한 음료 | |
CN102742881A (zh) | 红枣味阿胶花生的生产方法 | |
CN106360722A (zh) | 一种润肠通便的诺丽果提取组合物及其制备方法 | |
CN104068437A (zh) | 一种刺梨金樱子复合饮料 | |
CN103651828A (zh) | 一种坚果风味乳饮料及其制备方法 | |
CN103320307A (zh) | 一种羊乳保健醋的酿制方法 | |
CN103120343A (zh) | 刺槐花饮料及其制作方法 | |
CN103468511A (zh) | 一种玛咖大曲酒的制作方法 | |
CN104248004A (zh) | 一种山楂醋果味饮料及其制作工艺 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140129 |