CN105146630A - 一种库尔勒活性香梨汁的制备方法 - Google Patents
一种库尔勒活性香梨汁的制备方法 Download PDFInfo
- Publication number
- CN105146630A CN105146630A CN201510598092.2A CN201510598092A CN105146630A CN 105146630 A CN105146630 A CN 105146630A CN 201510598092 A CN201510598092 A CN 201510598092A CN 105146630 A CN105146630 A CN 105146630A
- Authority
- CN
- China
- Prior art keywords
- bergamot pear
- juice
- pear juice
- preparation
- enzyme
- 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
- 235000010672 Monarda didyma Nutrition 0.000 title claims abstract description 44
- 244000179970 Monarda didyma Species 0.000 title claims abstract description 41
- 235000015206 pear juice Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 108090000790 Enzymes Proteins 0.000 claims abstract description 15
- 102000004190 Enzymes Human genes 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 12
- 238000001914 filtration Methods 0.000 claims abstract description 8
- 238000005360 mashing Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000014443 Pyrus communis Nutrition 0.000 claims description 21
- 235000013399 edible fruits Nutrition 0.000 claims description 12
- 229940088598 enzyme Drugs 0.000 claims description 12
- 239000002002 slurry Substances 0.000 claims description 10
- 235000013372 meat Nutrition 0.000 claims description 7
- 238000012859 sterile filling Methods 0.000 claims description 7
- 108010059892 Cellulase Proteins 0.000 claims description 6
- 229940106157 cellulase Drugs 0.000 claims description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 4
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000004575 stone Substances 0.000 claims description 4
- 239000008367 deionised water Substances 0.000 claims description 2
- 229910021641 deionized water Inorganic materials 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 241000220324 Pyrus Species 0.000 abstract description 18
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 6
- 235000015097 nutrients Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 3
- 238000002161 passivation Methods 0.000 abstract description 2
- 235000021017 pears Nutrition 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- 244000003027 Bergamotto Species 0.000 description 3
- 230000002255 enzymatic effect Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 238000010009 beating Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 239000001263 FEMA 3042 Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 1
- 241000290143 Pyrus x bretschneideri Species 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000005961 cardioprotection Effects 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- LRBQNJMCXXYXIU-QWKBTXIPSA-N gallotannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@H]2[C@@H]([C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-QWKBTXIPSA-N 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229960001031 glucose Drugs 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000002107 myocardial effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000035899 viability Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 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
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
-
- 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)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明提出了一种库尔勒活性香梨汁的制备方法,属于农产品深加工技术领域。该制作方法包括:1)原料选择、预处理,2)微波钝酶,3)组织捣碎,4)双酶酶解,5)离心过滤,6)射频杀菌、无菌灌装。本发明通过微波钝酶和双酶酶解处理,有效抑制了香梨汁的酶促氧化褐变,显著提高了香梨的出汁率;采用固有频率的射频设备对香梨汁进行杀菌,可以节能降耗,缩短杀菌时间,有效保持香梨汁色泽、风味及其营养活性功能,符合消费者对果汁营养、天然、保健的需求,具有广阔的市场发展潜力。
Description
一、技术领域
本发明为一种库尔勒活性香梨汁的制备方法,属于农产品深加工技术领域。
二、背景技术
库尔勒香梨,维吾尔语名乃西米提或乃西普提,属蔷薇科、梨属中的白梨***,果实大小适中、皮薄肉细、清爽可口、汁多甘甜、香味浓郁、系梨之上品。香梨在新疆巴州库尔勒市种植面积达2.4万亩,年产量在1000吨以上,是一个地域性极强的名优特优良品种,也是该地区甚至全国最优异的地方梨品种之一。
库尔勒香梨营养价值高,果实中含有丰富的维生素、葡萄糖、氨基酸、鞣酸、果胶、多种微量元素等成分,具有生津止渴、清热化痰、润肠通便、降低血压、保护心脏、减轻疲劳、增强心肌活力、改善头晕目眩、防癌抗癌、解酒等多种营养功效。
本专利以库尔勒香梨为原料,经过原料预处理、微波钝酶、组织捣碎、双酶酶解、离心过滤、射频杀菌、无菌灌装后制得活性香梨汁。通过微波处理钝化了氧化酶活性,经生物酶解有效提高了香梨的出汁率,抑制了香梨汁的酶促氧化褐变。采用固有频率的射频设备对香梨汁进行杀菌,缩短了杀菌时间,节能降耗,提高了香梨汁色泽、风味及其营养活性功能,制备的香梨汁符合消费者对果汁营养、天然、保健的需求,具有广阔的市场发展潜力。
三、发明内容
技术问题本发明主要针对库尔勒香梨深加工中出汁率低、酶促褐变、营养活性损失大等问题,采用生物酶解、射频杀菌技术,开发出色泽鲜艳、营养丰富、独特风味的香梨汁,满足人们对风味、营养、健康的需求。
技术方案本发明提供了一种库尔勒活性香梨汁的制备方法,具体内容如下:
A、原料选择、预处理:采摘、挑选新鲜饱满,肉质致密,成熟度高,无病虫害及腐烂的优质香梨,清洗、去除果柄、果核等杂质后切成块状,放入0.5-5%的食盐水中浸泡1-10min后,用去离子水冲净果肉表面残液;
B、微波钝酶:将香梨果肉块放入传送带式隧道微波装置中进行加热处理10-200s,传送带转速为:300-1500rpm,微波功率为:300-1500W;
C、组织捣碎:钝酶后的果肉块放入组织捣碎机中,于400-1000rpm条件下打浆2-10min;
D、双酶酶解:在香梨浆料中加入纤维素酶和果胶酶进行酶解,加入纤维素酶质量占香梨浆质量的0.04-0.08%,果胶酶质量占香梨浆质量的0.04-0.08%,控制酶解温度40-60℃,pH4.0-5.5,搅拌速度500-1000rpm,酶解30-100min;
E、离心过滤:将酶解香梨浆于3000-4000rpm条件下进行离心过滤,得到澄清的香梨汁;
F、射频杀菌、无菌灌装:香梨汁放入射频设备中,固定频率为27.12MHz,采用的射频时间为140-200s,极板厚度为105-115mm,果汁厚度为25-45mm,进行射频杀菌,然后无菌灌装。
本发明的主要优点和积极效果如下:
1、通过微波钝酶和双酶法生物酶解,有效抑制了酶促褐变,显著提高了香梨的出汁率,促进营养活性物质的溶出,提高了产品的营养与活性功能。
2、采用射频杀菌香梨汁,最大限度保证了香梨汁的色泽、风味及营养活性成分,符合消费者对果汁营养、天然、保健的需求,具有广阔的市场发展潜力。
四、具体实施方式
实施例1
采摘、挑选新鲜饱满,肉质致密,成熟度高,无病虫害及腐烂的优质香梨1kg,清洗、去除果柄、果核等杂质后切成块状,放入3%的食盐水中浸泡10min,处理后的果肉块平铺于传送带上,传送至隧道微波装置中进行微波钝酶处理60s,传送带转速800rpm,微波功率400W。称取钝酶后的果肉块735g放入组织捣碎机中于800rpm条件下打浆10min,在打浆后的浆料中加入纤维素酶0.44g,果胶酶0.44g进行酶解,控制酶解温度45℃,pH4.5,搅拌速度800rpm,酶解60min;将酶解后的浆液于4000rpm进行离心过滤,得到澄清的香梨汁。香梨汁放入固定频率为27.12MHz的射频设备中,射频时间为160s,极板厚度为105mm,果汁厚度为35mm,进行射频杀菌,然后无菌灌装。
实施例2
采摘、挑选新鲜饱满,肉质致密,成熟度高,无病虫害及腐烂的优质香梨1kg,清洗、去除果柄、果核等杂质后切成块状,放入5%的食盐水中浸泡5min,处理后的果肉块平铺于传送带上,传送至隧道微波装置中进行微波钝酶处理100s,传送带转速1000rpm,微波功率600W。称取钝酶后的果肉块784g放入组织捣碎机中于1000rpm条件下打浆5min,在打浆后的浆料中加入纤维素酶0.63g,果胶酶0.63g进行酶解,控制酶解温度55℃,pH5.0,搅拌速度1000rpm,酶解100min;将酶解后的浆液于4000rpm进行离心过滤,得到澄清的香梨汁。香梨汁放入固定频率为27.12MHz的射频设备中,射频时间为200s,极板厚度为110mm,果汁厚度为45mm,进行射频杀菌,然后无菌灌装。
Claims (3)
1.一种库尔勒活性香梨汁的制备方法,其特征在于采取如下步骤:
A、原料选择、预处理:采摘、挑选新鲜饱满,肉质致密,成熟度高,无病虫害及腐烂的优质香梨,清洗、去除果柄、果核等杂质后切成块状,放入0.5-5%的食盐水中浸泡1-10min后,用去离子水冲净果肉表面残液;
B、微波钝酶:将香梨果肉块放入传送带式隧道微波装置中进行加热处理10-200s,传送带转速为:300-1500rpm,微波功率为:300-1500W;
C、组织捣碎:钝酶后的果肉块放入组织捣碎机中,于400-1000rpm条件下打浆2-10min;
D、双酶酶解:在香梨浆料中加入纤维素酶和果胶酶进行酶解,控制酶解温度40-60℃,pH4.0-5.5,搅拌速度500-1000rpm,酶解30-100min;
E、离心过滤:将酶解香梨浆于3000-4000rpm条件下进行离心过滤,得到澄清的香梨汁;
F、射频杀菌、无菌灌装:香梨汁放入射频设备中,固定频率为27.12MHz,进行射频杀菌,然后无菌灌装。
2.根据权利要求1所述一种库尔勒活性香梨汁的制备方法,其特征在于步骤D中:加入纤维素酶质量占香梨浆质量的0.04-0.08%,果胶酶质量占香梨浆质量的0.04-0.08%。
3.根据权利要求1所述一种库尔勒活性香梨汁的制备方法,其特征在于步骤F中:所述的射频杀菌中,采用的射频时间为140-200s,极板厚度为105-115mm,果汁厚度为25-45mm。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510598092.2A CN105146630A (zh) | 2015-09-15 | 2015-09-15 | 一种库尔勒活性香梨汁的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510598092.2A CN105146630A (zh) | 2015-09-15 | 2015-09-15 | 一种库尔勒活性香梨汁的制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN105146630A true CN105146630A (zh) | 2015-12-16 |
Family
ID=54788021
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510598092.2A Pending CN105146630A (zh) | 2015-09-15 | 2015-09-15 | 一种库尔勒活性香梨汁的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105146630A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107183445A (zh) * | 2017-06-07 | 2017-09-22 | 江南大学 | 一种射频耦合高压脉冲电场处理的果蔬汁加工方法 |
CN109349468A (zh) * | 2018-12-19 | 2019-02-19 | 徐州工程学院 | 一种桑葚清汁饮料的加工方法 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1864552A (zh) * | 2006-06-16 | 2006-11-22 | 辽宁省果树科学研究所 | 新苹梨果汁加工工艺及产品 |
JP2012187098A (ja) * | 2011-02-22 | 2012-10-04 | Shinshu Univ | 酸無添加ジュースの製造方法及び流動化剤 |
CN102919934A (zh) * | 2012-10-31 | 2013-02-13 | 江苏省中国科学院植物研究所 | 一种复合果汁 |
CN104188046A (zh) * | 2014-07-03 | 2014-12-10 | 西北农林科技大学 | 用于猕猴桃汁的杀菌方法 |
KR20150034909A (ko) * | 2013-09-27 | 2015-04-06 | 농업회사법인 아람농장(주) | 과실 및 과채류의 효소추출 농축액을 이용한 과립형 편이식품 및 그 제조방법 |
-
2015
- 2015-09-15 CN CN201510598092.2A patent/CN105146630A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1864552A (zh) * | 2006-06-16 | 2006-11-22 | 辽宁省果树科学研究所 | 新苹梨果汁加工工艺及产品 |
JP2012187098A (ja) * | 2011-02-22 | 2012-10-04 | Shinshu Univ | 酸無添加ジュースの製造方法及び流動化剤 |
CN102919934A (zh) * | 2012-10-31 | 2013-02-13 | 江苏省中国科学院植物研究所 | 一种复合果汁 |
KR20150034909A (ko) * | 2013-09-27 | 2015-04-06 | 농업회사법인 아람농장(주) | 과실 및 과채류의 효소추출 농축액을 이용한 과립형 편이식품 및 그 제조방법 |
CN104188046A (zh) * | 2014-07-03 | 2014-12-10 | 西北农林科技大学 | 用于猕猴桃汁的杀菌方法 |
Non-Patent Citations (1)
Title |
---|
杨艳彬 等: ""香梨澄清果汁及混浊果汁饮料"", 《食品工业》 * |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107183445A (zh) * | 2017-06-07 | 2017-09-22 | 江南大学 | 一种射频耦合高压脉冲电场处理的果蔬汁加工方法 |
CN107183445B (zh) * | 2017-06-07 | 2020-11-06 | 江南大学 | 一种射频耦合高压脉冲电场处理的果蔬汁加工方法 |
CN109349468A (zh) * | 2018-12-19 | 2019-02-19 | 徐州工程学院 | 一种桑葚清汁饮料的加工方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101455428B (zh) | 核桃肽营养品及其制备方法 | |
CN103584234A (zh) | 一种芒果清汁的制备方法 | |
CN105018327B (zh) | 一种柠檬醋及其生产工艺 | |
CN101066147B (zh) | 一种芒果原浆的生产方法 | |
CN101703195A (zh) | 一种利用香蕉同时制备两种香蕉粉的方法 | |
CN105779191A (zh) | 一种富硒百香果酒的制备方法 | |
CN104223303B (zh) | 一种发芽糙米饮品的生产方法 | |
CN104293587A (zh) | 一种沙棘果酒及其制备方法 | |
CN103989212A (zh) | 一种芦笋浆的制备方法 | |
CN105192707A (zh) | 一种龙眼发酵饮料的制备方法 | |
CN102172292A (zh) | 一种广柑雪梨复合饮料及其制备方法 | |
CN104824622B (zh) | 一种柿子全果原浆沙司及其制备方法 | |
CN110973557A (zh) | 一种干法酶解制备多肽亚麻籽酱的方法 | |
CN109418649A (zh) | 一种芒果木瓜复合果汁饮料及其制备方法 | |
CN105146630A (zh) | 一种库尔勒活性香梨汁的制备方法 | |
CN107897595A (zh) | 一种发酵石榴汁‑酶解桃汁复配的抗氧化性果汁的制备方法 | |
CN104223259A (zh) | 一种富含花青素的蔬菜发酵饮料及其制备方法 | |
KR101281839B1 (ko) | 현미를 기조로 하는 유산균 음료의 제조방법 | |
CN109090327B (zh) | 一种生物酶制剂缩短蜜饯陈皮生产周期及改善口感的方法 | |
CN103518943A (zh) | 一种利用多频超声波从菜籽饼提取蛋白的方法 | |
CN103749797B (zh) | 保健型糙米红茶饮料的制作方法 | |
CN107904095A (zh) | 一种紫薯山药复合果酒的制备工艺 | |
CN107801988B (zh) | 一种无花果果酱及其制作方法 | |
CN113180164A (zh) | 一种百香果果蔬汁配方及其加工工艺 | |
CN106819726A (zh) | 一种补锌葵花籽芽汁 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151216 |
|
WD01 | Invention patent application deemed withdrawn after publication |