CN104000259A - Method for processing novel haw juice beverage - Google Patents
Method for processing novel haw juice beverage Download PDFInfo
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- CN104000259A CN104000259A CN201410275032.2A CN201410275032A CN104000259A CN 104000259 A CN104000259 A CN 104000259A CN 201410275032 A CN201410275032 A CN 201410275032A CN 104000259 A CN104000259 A CN 104000259A
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- hawthorn
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 45
- 238000000034 method Methods 0.000 title claims abstract description 21
- 239000007788 liquid Substances 0.000 claims abstract description 24
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000011049 filling Methods 0.000 claims abstract description 9
- 235000000346 sugar Nutrition 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 241001092040 Crataegus Species 0.000 claims description 50
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 48
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 48
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 48
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 48
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 48
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 48
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 48
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 48
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 48
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 48
- 238000002386 leaching Methods 0.000 claims description 13
- 238000003672 processing method Methods 0.000 claims description 13
- 235000013361 beverage Nutrition 0.000 claims description 11
- 235000021028 berry Nutrition 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 238000012856 packing Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 3
- 235000013373 food additive Nutrition 0.000 abstract description 3
- 239000002778 food additive Substances 0.000 abstract description 3
- 235000021552 granulated sugar Nutrition 0.000 abstract description 2
- 108010059820 Polygalacturonase Proteins 0.000 abstract 1
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 238000004140 cleaning Methods 0.000 description 4
- 230000035622 drinking Effects 0.000 description 4
- 235000021022 fresh fruits Nutrition 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 235000014493 Crataegus Nutrition 0.000 description 2
- 229910000831 Steel Inorganic materials 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 239000010959 steel Substances 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 235000018553 tannin Nutrition 0.000 description 2
- 229920001864 tannin Polymers 0.000 description 2
- 239000001648 tannin Substances 0.000 description 2
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 230000008034 disappearance Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 238000000247 postprecipitation Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a method for processing novel haw juice beverage. The method comprises the processing steps that seven to nine ripe haws are selected as processing raw material fruits, the raw material haws are sliced and are naturally aired, and dried haws are obtained and are stored for standby application; eight to ten times of water are added to the dried haws by weight, the dried haws are digested in the environment of 60 degrees to 90 degrees through a sectional type gradient temperature mode, and haw juice digestion liquid is obtained; one permillage of pectinase is added to the haw juice digestion liquid for enzymolysis, and haw enzymolysis liquid is obtained; after the haw enzymolysis liquid is filtered through a filter, the haw enzymolysis liquid is blended into liquid with the acidity and sugar degree meeting the standard requirement; instant sterilization is carried out under the high temperature environment, filling and sealing are carried out, packaging is carried after cooling, and finished products are manufactured. The raw materials of the method are easy to obtain, auxiliary materials only comprise water and white granulated sugar, no food additive is needed, body building is achieved if the haw juice beverage is drunk for a long time, and high safety is achieved.
Description
Technical field
The present invention relates to a kind of processing method of beverage, particularly relate to a kind of processing method of novel Hawthorn Juice Beverages.
Background technology
The processing method of current Hawthorn Juice Beverages is mainly that employing concentrated haw juice is raw material, add sugar, sweetener, acid, anticorrisive agent, flavor deployment, filling, sterilization is made, because the concentrated haw juice process time is long, treatment temperature is high, caused the loss of the original local flavor of hawthorn and nutriment, the hawthorn beverage taste distortion finally obtaining, in order to make up this disappearance, method by follow-up interpolation essence is modified. and this processing method has not only affected the quality of product, and with sweetener, acid, anticorrisive agent, essence is allocated, make to have added in beverage multiple additives, reduced the security performance of drinking, to drinking person, bring unsound factor.Also having a kind of method is to squeeze the juice with hawthorn fresh fruit, although this mode has retained the original flavor of beverage, the crude fibre of haw berry itself, tannin are separated out the assorted taste of easy generation, and viscous sense is strong.
Summary of the invention
The object of the invention is to the local flavor of the fruit that causes for existing process using concentrated haw juice itself and nutriment runs off serious and has a defect of unsound factor, and use squeeze the juice crude fibre, the tannin of fruit of hawthorn fresh fruit itself to separate out the deficiency that produces the taste of mixing, providing a kind of is not using under the prerequisite of any food additives, pass through physical method, to haw raw material, processing is processed, thereby makes finished product at utmost retain a kind of novel mountain of former fruit local flavor and nutriment
The processing method of short, bristly hair or beard juice beverage.
Realize above-mentioned purpose by the following technical solutions:
A processing method for novel Hawthorn Juice Beverages, the raw material that described beverage is used is the hawthorn of Zunhua City, Hebei province, Xinglong County and surrounding area, and process equipment adopts the complete juice production line of upper marine products, and its procedure of processing is:
A. choose 7-9 ripe hawthorn, select without rotten, mouldy, rotten high quality fruit as the fruit that processes raw material;
B. raw material haw berry is cut into 3-5mm thin slice, naturally dry to moisture be 13-17% by weight, obtain hawthorn dry fruit and store for future use;
C. juice is got in lixiviate: by weight, hawthorn dry fruit is added to 8-10 times of water, adopt the lixiviate of segmented gradient temperature mode under the environment of 60-90 ℃, obtain haw juice leaching liquor;
D. enzymolysis: by weight, haw juice leaching liquor is added 1 ‰ pectase carry out enzymolysis under 45-55 ℃ of conditions, enzymolysis time is 110-120 minutes, obtains hawthorn enzymolysis liquid;
E. allotment: according to its acidity and pol, determine and need the sugar and the water that add after hawthorn enzymolysis liquid is filtered with filter, be deployed into the stable liquid that acidity, pol reach re-set target;
F. sterilization is filling: after having allocated, under the environment of 121-125 ℃, carry out ultra high temperature short time sterilization, and sterilization 3-5 seconds, filling and sealing, after cooling, packing, makes finished product.
As preferred version, described haw raw material is ninety percent ripe hawthorn.
As preferred version, by weight, hawthorn dry fruit is added to nine times of water, adopt the lixiviate of three sections of temperature modes, first paragraph: under the environment of 60-65 ℃, lixiviate 45 ± 5 minutes, second segment: under the environment of 70-75 ℃, lixiviate 25 ± 5 minutes, the 3rd section: under the environment of 85-90 ℃, lixiviate 25 ± 5 minutes.
As preferred version, three sections of temperature modes lixiviate: first paragraph: under the environment of 65 ℃, lixiviate 45 minutes, second segment: under 70 environment, lixiviate 30 minutes, the 3rd section: under the environment of 90 ℃, lixiviate 28 minutes, obtains haw juice leaching liquor.
As preferred version, hawthorn enzymolysis liquid allotment acidity is 2.5 ‰, pol is 11%.
Adopt technique scheme, compared with prior art, beneficial effect of the present invention is: raw material is made dry fruit, be easy to storage, avoided the seasonal strong shortcoming of its processing, the product special flavour that the inspissated juice of take is raw material and nutriment be horn of plenty more, and the product of squeezing the juice with fresh fruit has reduced the viscous sense of product, and mouthfeel is more salubrious.This products material is simple, and auxiliary material only has water and white granulated sugar, does not add any food additives, and edible safety is high.Raw material of the present invention adopts the hawthorn of Zunhua City, Hebei province, Xinglong County and surrounding area, and because the thornbuss in this district is grown in Yanshan mountain range, micronutrient levels is high, pure taste, and nutritional labeling is abundant.Process equipment adopts the complete juice production line of upper marine products, is all steel equipment, is automatic production line, and unmanned is processing links, and cleaning equipment has special-purpose CIP cleaning equipment.Automation degree of equipment is high, reduces the potential safety hazard that human factor causes, easily operation, and production efficiency is high, output is high.
The specific embodiment
Below in conjunction with specific embodiment, the invention will be further described.
The invention discloses a kind of processing method of novel Hawthorn Juice Beverages, the raw materials of this beverage adopts the hawthorn of Zunhua City, Hebei province, Xinglong County and surrounding area, process equipment adopts the complete juice production line of upper marine products, for all steel equipment, for automatic production line, unmanned is processing links, and cleaning equipment has special-purpose CIP cleaning equipment.
Preparation method embodiment:
Embodiment 1:
(1), pluck medium well hawthorn, remove rotten, mouldy, rotten haw berry, select high quality fruit as the fruit that processes raw material;
(2), raw material haw berry is cut into 3mm thin slice, remove karyosome, ted at mat shed place, natural drying is dry, and by weight, control every hundred kilograms of dried hawthorns moisture is 13% to chip moisture content, obtains hawthorn dry fruit and stores for future use;
(3), juice is got in lixiviate: by weight, hawthorn dry fruit is added to 9 times of water, adopt the lixiviate of segmented gradient temperature mode, first paragraph: under the environment of 65 ℃, lixiviate 45 minutes, second segment: under the environment of 70 ℃, lixiviate 30 minutes, the 3rd section: under the environment of 90 ℃, lixiviate 28 minutes, guarantees that the maximum of hawthorn local flavor and nutriment is separated out, ON cycle pump in process, guarantee extracting effect, whole extraction time is 103 minutes, obtains haw juice leaching liquor standby;
(4), after lixiviate completes, through heat exchanger, haw juice leaching liquor is cooled to 45-55 ℃, carry out enzymolysis: by weight, haw juice leaching liquor is added 1 ‰ pectase carry out enzymolysis under 55 ℃ of conditions, enzymolysis time is: 110 minutes, obtain hawthorn enzymolysis liquid; Guarantee the abundant decomposition of pectin, prevent the generation of post precipitation;
(5) allotment: after enzymolysis completes, through half frame, filter and make hawthorn Normal juice, measure its acidity, according to computing formula, determine constant volume and need to add sugar amount, after constant volume, fully stir and make uniform liquid consistent, be deployed into the stable liquid that acidity, pol reach re-set target; Be deployed into the stable liquid of acidity 2.5 ‰, pol 11%.
(6) sterilization is filling: after having allocated, carry out ultra high temperature short time sterilization under the environment of 123 ℃, sterilization 4 seconds;
(7) by the liquid filling and sealing after sterilization, after cooling, packing, makes finished product hawthorn beverage.
Embodiment 2:
(1). pluck ninety percent ripe hawthorn, remove rotten, mouldy, rotten haw berry, select high quality fruit as the fruit that processes raw material;
(2), raw material haw berry is cut into 5mm thin slice, remove karyosome, ted at mat shed place, natural drying is dry, and by weight, every hundred kilograms of dried hawthorns are moisture is 17% to chip moisture content, obtains hawthorn dry fruit and stores for future use;
(3), juice is got in lixiviate: by weight, hawthorn dry fruit is added to 10 times of water, adopt the lixiviate of segmented gradient temperature mode, first paragraph: under the environment of 60 ℃, lixiviate 50 minutes, second segment: under the environment of 75 ℃, lixiviate 25 minutes, the 3rd section: under the environment of 85 ℃, lixiviate 25 minutes, whole leaching process is 100 minutes, obtains haw juice leaching liquor, guarantees that the maximum of hawthorn local flavor and nutriment is separated out.
(4), enzymolysis: after lixiviate completes, through heat exchanger, haw juice leaching liquor is cooled to 45-55 ℃ and carries out enzymolysis, by weight, haw juice leaching liquor is added 1 ‰ pectase under 50 ℃ of conditions, continue to stir to carry out enzymolysis, enzymolysis time is 120 minutes, after pectin fully decomposes, obtain hawthorn enzymolysis liquid.
(5) after enzymolysis completes, through half frame, filter and make hawthorn Normal juice, measure its acidity, according to computing formula, determine constant volume and need to add sugar amount, after constant volume, fully stir and make uniform liquid consistent, be deployed into the stable liquid of acidity 2.5 ‰, pol 11%.
(6) by liquid ultra high temperature short time sterilization (UHT) temperature after enzymolysis completes, be, that 125 ℃, sterilizing time are 5s, can reach bactericidal effect, can also avoid the loss of continuous high temperature to product special flavour and nutriment, material liquid outlet temperature remains on 92 ± 1 ℃.
(7), 85 ℃ of above hot filling closures, utilize feed temperature to carry out pasteurize 30s to packing container, enter to spray tunnel and lower the temperature, exported product central temperature guarantees, below 35 ℃, to dry up, pack, 250 milliliters, every tank, is finished product hawthorn beverage.
The present invention is not only applicable to population and drinks, the stomach patients that digestion preferably is bad, through 100 drinking persons are tested, 50 people are normal population, and 50 people are dyspeptic patient, adhere to drinking 250 milliliters of the present invention their every days, quote after one month, in indigestion patient, people's digestive function of 96% improves, and appetite strengthens, in high spirits.Normal population 100% is felt good, and facts have proved: the present invention is not only the beverage that can quench one's thirst, and has especially the disappear beverage of long-pending function of invigorating the spleen.
Above-described embodiment has only been expressed one embodiment of the present invention, but can not therefore be interpreted as limitation of the scope of the invention.It should be pointed out that for the person of ordinary skill of the art, without departing from the inventive concept of the premise, can also make some distortion and improvement, these all belong to protection scope of the present invention.
Claims (5)
1. a processing method for novel Hawthorn Juice Beverages, the raw material that described beverage is used is the hawthorn of Zunhua City, Hebei province, Xinglong County and surrounding area, and process equipment adopts the complete juice production line of upper marine products, and its procedure of processing is:
A. choose 7-9 ripe hawthorn, select without rotten, mouldy, rotten high quality fruit as the fruit that processes raw material;
B. raw material haw berry is cut into 3-5mm thin slice, naturally dry to moisture be 13-17% by weight, obtain hawthorn dry fruit and store for future use;
C. juice is got in lixiviate: by weight, hawthorn dry fruit is added to 8-10 times of water, adopt the lixiviate of segmented gradient temperature mode under the environment of 60-90 ℃, obtain haw juice leaching liquor;
D. enzymolysis: by weight, haw juice leaching liquor is added 1 ‰ pectase carry out enzymolysis under 45-55 ℃ of conditions, enzymolysis time is 110-120 minutes, obtains hawthorn enzymolysis liquid;
E. allotment: according to its acidity and pol, determine and need the sugar and the water that add after hawthorn enzymolysis liquid is filtered with filter, be deployed into the stable liquid that acidity, pol reach re-set target;
F. sterilization is filling: after having allocated, under the environment of 121-125 ℃, carry out ultra high temperature short time sterilization, and sterilization 3-5s, filling and sealing, after cooling, packing, makes finished product.
2. the processing method of novel Hawthorn Juice Beverages according to claim 1, is characterized in that, described haw raw material is ninety percent ripe hawthorn.
3. the processing method of novel Hawthorn Juice Beverages according to claim 1, it is characterized in that, by weight, hawthorn dry fruit is added to nine times of water, adopt the lixiviate of three sections of temperature modes, first paragraph: under the environment of 60-65 ℃, lixiviate 45 ± 5 minutes, second segment: under the environment of 70-75 ℃, lixiviate 25 ± 5 minutes, the 3rd section: under the environment of 85-90 ℃, lixiviate 25 ± 5 minutes.
4. the processing method of novel Hawthorn Juice Beverages according to claim 3, it is characterized in that, three sections of temperature modes lixiviate: first paragraph: under the environment of 65 ℃, lixiviate 45 minutes, second segment: under the environment of 70 ℃, lixiviate 30 minutes, the 3rd section: under the environment of 90 ℃, lixiviate 28 minutes, obtains haw juice leaching liquor.
5. the processing method of novel Hawthorn Juice Beverages according to claim 1, is characterized in that, hawthorn enzymolysis liquid allotment acidity is 2.5 ‰, pol is 11%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410275032.2A CN104000259A (en) | 2014-06-19 | 2014-06-19 | Method for processing novel haw juice beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410275032.2A CN104000259A (en) | 2014-06-19 | 2014-06-19 | Method for processing novel haw juice beverage |
Publications (1)
| Publication Number | Publication Date |
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| CN104000259A true CN104000259A (en) | 2014-08-27 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201410275032.2A Pending CN104000259A (en) | 2014-06-19 | 2014-06-19 | Method for processing novel haw juice beverage |
Country Status (1)
| Country | Link |
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| CN (1) | CN104000259A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115644328A (en) * | 2022-10-21 | 2023-01-31 | 广州王老吉药业股份有限公司 | Hawthorn and dried tangerine peel beverage concentrated juice and preparation method thereof |
| CN115715566A (en) * | 2022-11-02 | 2023-02-28 | 广州王老吉药业股份有限公司 | Concentrated juice based on salted fingered citron and beverage preparation method using concentrated juice |
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|---|---|---|---|---|
| CN1039173A (en) * | 1988-07-11 | 1990-01-31 | 北京农业工程大学 | Promote the new method of squeezing haw juice |
| CN1145204A (en) * | 1996-03-26 | 1997-03-19 | 王桂基 | Hawthorn cold processing and liquid distilling tech. |
| CN103315343A (en) * | 2013-05-22 | 2013-09-25 | 信宜市新宇食品开发有限公司 | Hawthorn fruit syrup obtaining method, and processing technology for making fruit juice through using syrup |
| CN103610168A (en) * | 2013-11-17 | 2014-03-05 | 陶峰 | Preparation method for hawthorn beverage |
| CN103610190A (en) * | 2013-11-27 | 2014-03-05 | 余永跃 | Processing method of hawthorn juice |
| CN103844307A (en) * | 2012-11-30 | 2014-06-11 | 邓耀林 | Hawthorn fruit juice and preparation method thereof |
-
2014
- 2014-06-19 CN CN201410275032.2A patent/CN104000259A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1039173A (en) * | 1988-07-11 | 1990-01-31 | 北京农业工程大学 | Promote the new method of squeezing haw juice |
| CN1145204A (en) * | 1996-03-26 | 1997-03-19 | 王桂基 | Hawthorn cold processing and liquid distilling tech. |
| CN103844307A (en) * | 2012-11-30 | 2014-06-11 | 邓耀林 | Hawthorn fruit juice and preparation method thereof |
| CN103315343A (en) * | 2013-05-22 | 2013-09-25 | 信宜市新宇食品开发有限公司 | Hawthorn fruit syrup obtaining method, and processing technology for making fruit juice through using syrup |
| CN103610168A (en) * | 2013-11-17 | 2014-03-05 | 陶峰 | Preparation method for hawthorn beverage |
| CN103610190A (en) * | 2013-11-27 | 2014-03-05 | 余永跃 | Processing method of hawthorn juice |
Non-Patent Citations (1)
| Title |
|---|
| 陈树祥: "山楂食品的加工", 《食品科学》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115644328A (en) * | 2022-10-21 | 2023-01-31 | 广州王老吉药业股份有限公司 | Hawthorn and dried tangerine peel beverage concentrated juice and preparation method thereof |
| CN115644328B (en) * | 2022-10-21 | 2024-04-23 | 广州王老吉药业股份有限公司 | Hawthorn and dried orange peel beverage concentrated juice and preparation method thereof |
| CN115715566A (en) * | 2022-11-02 | 2023-02-28 | 广州王老吉药业股份有限公司 | Concentrated juice based on salted fingered citron and beverage preparation method using concentrated juice |
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Application publication date: 20140827 |