CN105192814A - Preparation method of whole snakegourd fruit beverage - Google Patents
Preparation method of whole snakegourd fruit beverage Download PDFInfo
- Publication number
- CN105192814A CN105192814A CN201510633806.9A CN201510633806A CN105192814A CN 105192814 A CN105192814 A CN 105192814A CN 201510633806 A CN201510633806 A CN 201510633806A CN 105192814 A CN105192814 A CN 105192814A
- Authority
- CN
- China
- Prior art keywords
- snakegourd fruit
- beverage
- full snakegourd
- fruit
- full
- 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
- 235000008326 Trichosanthes anguina Nutrition 0.000 title claims abstract description 42
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 39
- 235000013361 beverage Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title abstract 5
- 240000006567 Trichosanthes anguina Species 0.000 title 1
- 244000078912 Trichosanthes cucumerina Species 0.000 claims abstract description 41
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 10
- 239000003381 stabilizer Substances 0.000 claims description 9
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 6
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 6
- 241000234435 Lilium Species 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 claims description 6
- 235000019634 flavors Nutrition 0.000 claims description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 235000012907 honey Nutrition 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 229920001817 Agar Polymers 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims description 3
- 235000010489 acacia gum Nutrition 0.000 claims description 3
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 3
- 239000008272 agar Substances 0.000 claims description 3
- 239000001569 carbon dioxide Substances 0.000 claims description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 3
- 235000015165 citric acid Nutrition 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000002131 composite material Substances 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000000047 product Substances 0.000 claims description 3
- 238000002390 rotary evaporation Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 240000005385 Jasminum sambac Species 0.000 claims 2
- 230000007547 defect Effects 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 241000207840 Jasminum Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PXHVJJICTQNCMI-UHFFFAOYSA-N Nickel Chemical compound [Ni] PXHVJJICTQNCMI-UHFFFAOYSA-N 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 229910017052 cobalt Inorganic materials 0.000 description 1
- 239000010941 cobalt Substances 0.000 description 1
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229910052759 nickel Inorganic materials 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052712 strontium Inorganic materials 0.000 description 1
- CIOAGBVUUVVLOB-UHFFFAOYSA-N strontium atom Chemical compound [Sr] CIOAGBVUUVVLOB-UHFFFAOYSA-N 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
-
- 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
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
The invention discloses a preparation method of a whole snakegourd fruit beverage. The preparation method includes the following steps of selecting, washing, grinding, filtering, clarifying, blending, homogenizing and sterilizing of raw materials. The whole snakegourd fruit beverage has characteristics of rich nutrition and sweetness and deliciousness, and the defects of the prior art are overcome. By the preparation method, utilization rate of snakegourd fruit resources can be increased greatly, convenience is brought to consumers, and the preparation method has certain economic benefit and social benefit.
Description
Technical field
The present invention relates to beverage production field, specifically a kind of full Snakegourd Fruit method for preparing beverage.
Background technology
Along with the raising of people's living standard, the variation of many beverages demand, health, existing beverage is mostly some broken copper fruit beverages, can only meet the mouthfeel demand of people, cannot meet health demand; Snakegourd Fruit is cucurbitaceous plant, PERICARPIUM TRICHOSANTHIS: i.e. the pericarp of Snakegourd Fruit removing flesh and seed, has effect of clearing lung and eliminating phlegm, the wide chest of promoting the circulation of qi, Snakegourd Seed: the i.e. seed of Snakegourd Fruit, the effect have moistening lung for removing phlegm, relaxing bowel, full Snakegourd Fruit, can also dispersing swelling and dissipating binds except the effect having skin, both benevolence concurrently.
PERICARPIUM TRICHOSANTHIS, Snakegourd Fruit seed and Snakegourd Fruit stem tuber etc. can be used as medicine, and are used for treating the diseases such as diabetes, cough, cancer.PERICARPIUM TRICHOSANTHIS contains 7 kinds of essential amino acids and 10 kinds of nonessential amino acid.Elements result shows, containing the abundant element such as potassium, calcium, magnesium, iron, zinc, copper, manganese, sodium, cobalt, nickel, strontium in PERICARPIUM TRICHOSANTHIS.If nutritious PERICARPIUM TRICHOSANTHIS is made beverage, not only increase the utilization rate of Snakegourd Fruit resource, and providing conveniently for consumer, there is certain economic benefit and social benefit.
Summary of the invention
The present invention aims to provide a kind of full Snakegourd Fruit method for preparing beverage, and overcome the deficiencies in the prior art, this kind of invention can substantially increase the utilization rate of Snakegourd Fruit resource, and providing conveniently for consumer, has certain economic benefit and social benefit.
The invention provides following technical scheme:
A kind of full Snakegourd Fruit method for preparing beverage, is characterized in that, comprise the following steps:
(1) composition of following weight portion is weighed: full Snakegourd Fruit 40-50 part, white granulated sugar 6-8 part, citric acid 1-2 part, honey 5-10 part, flavor enhancement 2-3 part, stabilizing agent 1-2 part, lily 3-5 part, Jasmine 3-5 part;
(2) with the full Snakegourd Fruit of maturation for raw material, through cleaning, pulverize, filter obtain magma fruit juice, add lactic acid bacteria after the sterilizing of magma fruit juice and ferment, more centrifugal obtain clarify the full Snakegourd Fruit pulp of fermentation;
(3) centrifugal gained filtrate is placed in Rotary Evaporators, rotary evaporation under 50 DEG C of conditions, is concentrated into 1/4 of original volume, is PERICARPIUM TRICHOSANTHIS Normal juice;
(4) in PERICARPIUM TRICHOSANTHIS Normal juice, add said components white granulated sugar, citric acid, honey, flavor enhancement, stabilizing agent, lily and Jasmine, carry out seasoning, and the acquisition composite beverage that stirs;
(5) beverage of gained is loaded in the vial of 250mL, after sealing, be placed in 85 DEG C of water-bath sterilizing 5min immediately, after being cooled to room temperature, refrigerate under beverage product being placed in 4 DEG C of conditions.
Described full Snakegourd Fruit comprises PERICARPIUM TRICHOSANTHIS, Snakegourd Seed, snake gourd fruit pulp.
The sterilising temp of step (2) is 85 DEG C, and sterilization time is 30min, and centrifugal rotating speed is 350-400r/min;
Carbon dioxide is added with in described beverage.
Described stabilizing agent is by following weight: Arabic gum 1 part, CMM-Na1 part, edible 0.8 part, agar.Compared with prior art, the invention has the beneficial effects as follows: this kind of invention can substantially increase the utilization rate of Snakegourd Fruit resource, and providing conveniently for consumer, there is certain economic benefit and social benefit.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
A kind of full Snakegourd Fruit method for preparing beverage, is characterized in that, comprise the following steps:
(1) composition of following weight portion is weighed: full Snakegourd Fruit 40-50 part, white granulated sugar 6-8 part, citric acid 1-2 part, honey 5-10 part, flavor enhancement 2-3 part, stabilizing agent 1-2 part, lily 3-5 part, Jasmine 3-5 part;
(2) with the full Snakegourd Fruit of maturation for raw material, through cleaning, pulverize, filter obtain magma fruit juice, add lactic acid bacteria after the sterilizing of magma fruit juice and ferment, more centrifugal obtain clarify the full Snakegourd Fruit pulp of fermentation;
(3) centrifugal gained filtrate is placed in Rotary Evaporators, rotary evaporation under 50 DEG C of conditions, is concentrated into 1/4 of original volume, is PERICARPIUM TRICHOSANTHIS Normal juice;
(4) in PERICARPIUM TRICHOSANTHIS Normal juice, add said components white granulated sugar, citric acid, honey, flavor enhancement, stabilizing agent, lily and Jasmine, carry out seasoning, and the acquisition composite beverage that stirs;
(5) beverage of gained is loaded in the vial of 250mL, after sealing, be placed in 85 DEG C of water-bath sterilizing 5min immediately, after being cooled to room temperature, refrigerate under beverage product being placed in 4 DEG C of conditions.
Described full Snakegourd Fruit comprises PERICARPIUM TRICHOSANTHIS, Snakegourd Seed, snake gourd fruit pulp.
The sterilising temp of step (2) is 85 DEG C, and sterilization time is 30min, and centrifugal rotating speed is 350-400r/min.
Carbon dioxide is added with in described beverage.
Described stabilizing agent is by following weight: Arabic gum 1 part, CMM-Na1 part, edible 0.8 part, agar.
Claims (5)
1. a full Snakegourd Fruit method for preparing beverage, is characterized in that, comprise the following steps:
(1) composition of following weight portion is weighed: full Snakegourd Fruit 40-50 part, white granulated sugar 6-8 part, citric acid 1-2 part, honey 5-10 part, flavor enhancement 2-3 part, stabilizing agent 1-2 part, lily 3-5 part, Jasmine 3-5 part;
(2) with the full Snakegourd Fruit of maturation for raw material, through cleaning, pulverize, filter obtain magma fruit juice, add lactic acid bacteria after the sterilizing of magma fruit juice and ferment, more centrifugal obtain clarify the full Snakegourd Fruit pulp of fermentation;
(3) centrifugal gained filtrate is placed in Rotary Evaporators, rotary evaporation under 50 DEG C of conditions, is concentrated into 1/4 of original volume, is PERICARPIUM TRICHOSANTHIS Normal juice;
(4) in PERICARPIUM TRICHOSANTHIS Normal juice, add said components white granulated sugar, citric acid, honey, flavor enhancement, stabilizing agent, lily and Jasmine, carry out seasoning, and the acquisition composite beverage that stirs;
(5) beverage of gained is loaded in the vial of 250mL, after sealing, be placed in 85 DEG C of water-bath sterilizing 5min immediately, after being cooled to room temperature, refrigerate under beverage product being placed in 4 DEG C of conditions.
2. the full Snakegourd Fruit method for preparing beverage of one according to claim 1, is characterized in that: described full Snakegourd Fruit comprises PERICARPIUM TRICHOSANTHIS, Snakegourd Seed, snake gourd fruit pulp.
3. the full Snakegourd Fruit method for preparing beverage of one according to claim 1, is characterized in that: the sterilising temp of step (2) is 85 DEG C, and sterilization time is 30min, and centrifugal rotating speed is 350-400r/min.
4. the full Snakegourd Fruit method for preparing beverage of one according to claim 1, is characterized in that: be added with carbon dioxide in described beverage.
5. the full Snakegourd Fruit method for preparing beverage of one according to claim 1, is characterized in that: described stabilizing agent is by following weight: Arabic gum 1 part, CMM-Na1 part, edible 0.8 part, agar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510633806.9A CN105192814A (en) | 2015-09-29 | 2015-09-29 | Preparation method of whole snakegourd fruit beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510633806.9A CN105192814A (en) | 2015-09-29 | 2015-09-29 | Preparation method of whole snakegourd fruit beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105192814A true CN105192814A (en) | 2015-12-30 |
Family
ID=54941083
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510633806.9A Pending CN105192814A (en) | 2015-09-29 | 2015-09-29 | Preparation method of whole snakegourd fruit beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105192814A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751480A (en) * | 2017-09-13 | 2018-03-06 | 安徽有余跨越瓜蒌食品开发有限公司 | A kind of preparation method of the Snakegourd Fruit tea vinegar drink with effect for reducing blood fat |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1729803A (en) * | 2005-08-29 | 2006-02-08 | 三门峡湖滨果汁饮品有限责任公司 | Method for producing lactic acid bacteria fermented apple juice beverage |
| CN103564562A (en) * | 2013-07-12 | 2014-02-12 | 宁夏光彩生物科技有限公司 | Fruit and vegetable fermented liquid, fruit and vegetable fermented beverage and preparation method of liquid and beverage |
| CN103859508A (en) * | 2012-12-14 | 2014-06-18 | 合肥工业大学 | Snakegourd peel beverage and its preparation method |
| CN104256794A (en) * | 2014-10-22 | 2015-01-07 | 潜山县有余瓜蒌开发有限责任公司 | Snakegourd fruit juice drink formula and processing process thereof |
| CN104256793A (en) * | 2014-10-22 | 2015-01-07 | 潜山县有余瓜蒌开发有限责任公司 | Whole-trichosanthes beverage formulation |
| CN104872763A (en) * | 2015-05-29 | 2015-09-02 | 桐城市牯牛背农业开发有限公司 | Snakegourd fruit juice and preparation method thereof |
-
2015
- 2015-09-29 CN CN201510633806.9A patent/CN105192814A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1729803A (en) * | 2005-08-29 | 2006-02-08 | 三门峡湖滨果汁饮品有限责任公司 | Method for producing lactic acid bacteria fermented apple juice beverage |
| CN103859508A (en) * | 2012-12-14 | 2014-06-18 | 合肥工业大学 | Snakegourd peel beverage and its preparation method |
| CN103564562A (en) * | 2013-07-12 | 2014-02-12 | 宁夏光彩生物科技有限公司 | Fruit and vegetable fermented liquid, fruit and vegetable fermented beverage and preparation method of liquid and beverage |
| CN104256794A (en) * | 2014-10-22 | 2015-01-07 | 潜山县有余瓜蒌开发有限责任公司 | Snakegourd fruit juice drink formula and processing process thereof |
| CN104256793A (en) * | 2014-10-22 | 2015-01-07 | 潜山县有余瓜蒌开发有限责任公司 | Whole-trichosanthes beverage formulation |
| CN104872763A (en) * | 2015-05-29 | 2015-09-02 | 桐城市牯牛背农业开发有限公司 | Snakegourd fruit juice and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 吴艳娜等: "瓜蒌皮饮料功效成分与抗氧化活性研究", 《合肥工业大学学报》 * |
| 张国顺等: "果汁乳酸菌饮料的研制", 《食品科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751480A (en) * | 2017-09-13 | 2018-03-06 | 安徽有余跨越瓜蒌食品开发有限公司 | A kind of preparation method of the Snakegourd Fruit tea vinegar drink with effect for reducing blood fat |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104432357B (en) | A method for processing clarified Prunus humilis Bunge juice | |
| CN102742754A (en) | Low-sugar jam and preparation method thereof | |
| CN103948114B (en) | A kind of fresh tremella beverage and preparation method thereof | |
| CN104905349A (en) | Bergamot beverage and preparation method thereof | |
| CN102960647A (en) | Warm-water fermenting method for boiled bamboo shoots | |
| CN103283841B (en) | Peanut yoghourt containing fresh Rhizoma Phragmitis and preparation method thereof | |
| CN103283833B (en) | Yoghourt containing flos sophorae, and preparation method thereof | |
| CN103948115B (en) | A kind of PET bottle fills fresh tremella beverage and preparation method thereof | |
| CN103932080A (en) | Dried red bayberry and processing method thereof | |
| CN104509921A (en) | Fructus momordicae beverage preparation method | |
| CN105192814A (en) | Preparation method of whole snakegourd fruit beverage | |
| CN106605723A (en) | Manufacture method for citrus reticulate and black tea compound fruit juice tea drink | |
| CN102273517A (en) | Trichosanthes kirilowii Maxim seed plant protein beverage and production method thereof | |
| CN105192500A (en) | Jam containing passion fruits, grapes and roses as well as preparation method of jam | |
| CN109868196A (en) | A kind of grape rice wine and processing method | |
| CN103005590A (en) | Preparation method for acanthopanax sessiliflorus drinking water | |
| CN103695255B (en) | A kind of production method of mulberry syrup tea wine | |
| CN106135960A (en) | A kind of production method of Huanghua Pear beverage | |
| CN108419968B (en) | Preparation method of prune extract paste | |
| CN101791138A (en) | Rare fungus flavored drink and production method thereof | |
| CN110074206A (en) | A kind of bean curd with odor and its preparation process | |
| CN104172345A (en) | Making method of skin-whitening nutrient beverage | |
| CN106901080A (en) | A kind of preparation method of Limon pulp soda water | |
| CN106947679A (en) | A kind of persimmon vinegar beverage production technology | |
| CN101181087A (en) | Method for preparing shiitake fungus mulberry fruity nutrition health care beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151230 |
|
| RJ01 | Rejection of invention patent application after publication |