CN112056475A - Cold processing method of fresh medlar juice - Google Patents
Cold processing method of fresh medlar juice Download PDFInfo
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- CN112056475A CN112056475A CN202011018087.7A CN202011018087A CN112056475A CN 112056475 A CN112056475 A CN 112056475A CN 202011018087 A CN202011018087 A CN 202011018087A CN 112056475 A CN112056475 A CN 112056475A
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- 235000017784 Mespilus germanica Nutrition 0.000 title claims abstract description 48
- 235000000560 Mimusops elengi Nutrition 0.000 title claims abstract description 48
- 235000007837 Vangueria infausta Nutrition 0.000 title claims abstract description 48
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 45
- 238000003672 processing method Methods 0.000 title claims description 8
- 240000002624 Mespilus germanica Species 0.000 title abstract 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 30
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 29
- 102000004190 Enzymes Human genes 0.000 claims abstract description 10
- 108090000790 Enzymes Proteins 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 244000182216 Mimusops elengi Species 0.000 claims description 44
- 238000004806 packaging method and process Methods 0.000 claims description 16
- 235000013399 edible fruits Nutrition 0.000 claims description 10
- 239000012535 impurity Substances 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 235000008744 Brassica perviridis Nutrition 0.000 claims description 4
- 241000712024 Brassica rapa var. perviridis Species 0.000 claims description 4
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 4
- 235000011089 carbon dioxide Nutrition 0.000 claims description 4
- 235000013601 eggs Nutrition 0.000 claims description 4
- 235000021022 fresh fruits Nutrition 0.000 claims description 4
- 235000010378 sodium ascorbate Nutrition 0.000 claims description 4
- 229960005055 sodium ascorbate Drugs 0.000 claims description 4
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 4
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 4
- 238000005507 spraying Methods 0.000 claims description 4
- 238000009459 flexible packaging Methods 0.000 claims description 3
- 244000241838 Lycium barbarum Species 0.000 claims description 2
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 2
- 235000015468 Lycium chinense Nutrition 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims 2
- 238000005516 engineering process Methods 0.000 abstract description 9
- 235000015097 nutrients Nutrition 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 230000005855 radiation Effects 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 3
- 239000005022 packaging material Substances 0.000 description 3
- 235000021466 carotenoid Nutrition 0.000 description 2
- 150000001747 carotenoids Chemical class 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- KWIUHFFTVRNATP-UHFFFAOYSA-N glycine betaine Chemical compound C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 241000208292 Solanaceae Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 229960003237 betaine Drugs 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000002706 hydrostatic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000003860 storage Methods 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
- A23L2/04—Extraction of 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
- A23L2/42—Preservation of 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/50—Preservation of non-alcoholic beverages by irradiation or electric treatment without heating
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a method for preparing fresh medlar juice by taking fresh medlar as a raw material, which comprises the following steps: sorting, cleaning, juicing, enzyme treatment, ultra-high pressure sterilization, irradiation sterilization and the like. It features that the low-temp sterilizing technology combining superhigh pressure with radiation is used, and the highest temp of whole technology is not higher than 40 deg.C. The fresh medlar juice produced by the invention has long shelf life, does not change the characteristics of color, fragrance, taste and the like, and keeps the original fresh flavor and nutrient components.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a low-temperature production method of fresh wolfberry juice.
Background
The medlar is perennial deciduous shrub of solanaceae, mature and dry fruits of the medlar are also called medlar, are traditional and rare Chinese medicinal materials, and are one of medicinal and edible varieties published by the national Weijian Commission. The medlar is rich in various nutrient components such as medlar polysaccharide, carotenoid, vitamin, betaine, flavonoid and the like, and has the effects of resisting fatigue, delaying senility, improving eyesight, nourishing liver, improving immunity and the like. Along with the wide spread of network popular phrases such as 'people are inexhaustible in the middle-aged, medlar is soaked in the vacuum cup', and the like, the health care effect of medlar is more and more accepted by people from a certain degree, and the eating mode and the demand of consumers for medlar also become diversified. The medlar juice is taken as a deep processing product of medlar, is popular with more different groups and consumers because of pleasant taste and easier absorption of nutrient components by human bodies, and becomes one of the medlar deep processing products with the largest production and sale quantity.
Because of the difference of raw materials, the production methods of the medlar juice mainly have two methods. A kind of method uses dried medlar as raw material, after washing and rehydration, the medlar juice is made by the procedures of crushing, squeezing, enzymolysis, filtering and sterilization, the steps of the method are more complicated, the loss of the nutrient substance of the medlar juice is serious, and the fragrance and the taste are poor. The other is that the fresh medlar is taken as raw material, and the fresh medlar juice is prepared by the working procedures of cleaning, juicing, enzymolysis, filtering, sterilization and the like. At present, in the industry, the sterilization modes of the two production methods adopt high-temperature sterilization, which is influenced by high temperature, heat-sensitive substances such as carotenoid, vitamin, flavonoid and the like in the medlar juice are easily damaged, and simultaneously, the color browning occurs, the juice has the taste of water boiling, so that the fresh drinking feeling is not provided for consumers.
Disclosure of Invention
In order to solve the problems, the invention aims to disclose a cold processing method of fresh medlar juice. Fresh medlar is taken as a raw material, so that the squeezed medlar juice has fresh feeling; the sterilization method combining the ultra-high pressure sterilization technology and the irradiation sterilization technology is adopted, so that the shelf life of the food is prolonged, the damage of high-temperature treatment on the nutrient substances, the flavor and the taste of the medlar juice is avoided, and the increasingly high-level consumption requirements of people are met.
The invention is realized by the following technical scheme, and particularly provides a low-temperature production method of fresh medlar juice, which comprises the following steps:
(1) and (6) sorting. Fresh fructus Lycii is used as raw material, and impurities such as fresh fruit, rotten fruit, and folium Lycii are removed by picking, and 20-30% of the fruits are kept fresh and tender green stalks during picking;
(2) and (5) cleaning. Spraying and cleaning fresh medlar with sterile purified water, and washing away impurities such as silt, worm eggs and the like;
(3) and (5) juicing. Putting the cleaned fresh fructus Lycii into an air bag squeezer, and squeezing to obtain juice;
(4) and (4) performing enzyme treatment. Adding sodium ascorbate and activated complex enzyme special for fruit juice into the squeezed juice;
(5) and (5) performing ultra-high pressure sterilization. Filling the enzyme-treated fructus Lycii juice into 10-20L soft package bag, adding dry ice, and immediately sealingSealing to make CO in the bag2The pressure reaches 2.5-5.0MPa, and the packaged fructus Lycii juice is placed in a high-pressure bin, and heated and pressurized. Maintaining the pressure at 30-35 deg.C and 20-30Mpa for 30-40 min; slowly increasing the pressure to 100-200MPa, and maintaining the pressure for 5-10 min;
(6) and (5) performing irradiation sterilization. Coarsely filtering the sterilized fructus Lycii juice under ultrahigh pressure, adding 0.5-1g/L salt and 0.05-0.1g/L sodium tripolyphosphate, subpackaging into 1000ml of packaging material with a capacity of 250-; and (4) performing irradiation sterilization on the packaging box, and turning the packaging box once when the irradiation time reaches 3-6 min. The irradiation dose is controlled to be 5-10kGy, and the irradiation time is controlled to be 5-10 min.
The invention has the advantages that: compared with the high-temperature sterilization technology, the processing temperature of the whole technology of the invention is not more than 40 ℃, the heat-sensitive nutrient substances are fully protected, the characteristics of color, fragrance, taste and the like are not changed, and the original fresh flavor and nutrient components are maintained; compared with the existing ultrahigh pressure sterilization technology in the industry, the invention adopts medium pressure CO2The ultrahigh pressure sterilization technology combined with ultrahigh hydrostatic pressure and the low temperature sterilization technology combined with ultrahigh pressure and irradiation have the advantages that on the premise of achieving the same shelf life, the required sterilization pressure is lower, the irradiation dose is smaller, the time is shorter, the energy consumption is saved, and the food safety is better guaranteed.
Detailed Description
The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.
Example 1
(1) Fresh fructus Lycii is used as raw material, and the impurities of fresh fruits, rotten fruits, and folium Lycii are removed by picking, and about 20% of the fruits are kept fresh and tender green stalks during picking;
(2) spraying and cleaning fresh medlar with sterile purified water, and washing away impurities such as silt, worm eggs and the like;
(3) putting the cleaned fresh fructus Lycii into an air bag squeezer, and squeezing to obtain juice;
(4) adding 1 per mill sodium ascorbate and 20mg/L of activated complex enzyme special for fruit juice into the squeezed juice in the step (3);
(5) filling the medlar juice treated by the enzyme in the step (4) into a 10L flexible packaging bag, simultaneously adding dry ice into the flexible packaging bag, and immediately sealing to ensure that CO in the bag2And (4) when the pressure reaches 2.5MPa, putting the well-packaged medlar juice into a high-pressure bin, and heating and pressurizing. Maintaining the pressure at 30 deg.C and 20Mpa for 30 min; slowly increasing pressure to 100Mpa, and maintaining the pressure for 5 min;
(6) coarsely filtering the medlar juice sterilized at the ultrahigh pressure in the step (5), adding 0.5g/L of salt and 0.05g/L of sodium tripolyphosphate, subpackaging into a packaging material with the capacity of 250ml, and packaging 40 small packages into a packaging box; performing irradiation sterilization on the packaging box, and turning the packaging box once when the irradiation time reaches 3 min; and when the total irradiation dose reaches 5kGy and the irradiation time reaches 5min, stopping irradiation and warehousing the product.
Example 2
(1) Fresh fructus Lycii is used as raw material, and the impurities of fresh fruits, rotten fruits, and folium Lycii are removed by picking, and about 30% of the fruits are kept fresh and tender green stalks during picking;
(2) spraying and cleaning fresh medlar with sterile purified water, and washing away impurities such as silt, worm eggs and the like;
(3) putting the cleaned fresh fructus Lycii into an air bag squeezer, and squeezing to obtain juice;
(4) adding 1 per mill sodium ascorbate and 20mg/L of activated complex enzyme special for fruit juice into the squeezed juice in the step (3);
(5) filling the medlar juice treated by the enzyme in the step (4) into a soft packaging bag of 20L, simultaneously adding dry ice into the soft packaging bag, and immediately sealing to ensure that CO in the bag2And (4) when the pressure reaches 5.0MPa, putting the well-packaged medlar juice into a high-pressure bin, and heating and pressurizing. Maintaining the pressure at 35 deg.C and 30Mpa for 40 min; slowly increasing pressure to 200Mpa, and maintaining the pressure for 10 min;
(6) coarsely filtering the medlar juice sterilized at the ultrahigh pressure in the step (5), adding 0.5g/L of salt and 0.1g/L of sodium tripolyphosphate, subpackaging into a packaging material with the capacity of 1000ml, and packaging 10 small packages into a packaging box; performing irradiation sterilization on the packaging box, and turning the packaging box once when the irradiation time reaches 6 min; and when the total irradiation dose reaches 10kGy and the irradiation time reaches 10min, stopping irradiation and warehousing the product.
Comparing the physicochemical, microbiological and sensory indicators of the finished juice prepared by the three methods of example 1, example 2 and heat sterilization (85-90 ℃, 10-12 min) commonly used in the industry (see table 1 in detail), the superiority of the invention is found in that: the damage to the antioxidant substances in the fruit juice is small, the color of the fruit juice is basically the same as that of the fresh juice which is not sterilized, and the taste is fresh and cool; after 12 months of storage under the same conditions (normal temperature and dark), the microbial indexes meet the national standard requirements, and the harmful volatile acid rises slowly compared with a hot sterilization mode.
Claims (5)
1. A cold processing method of fresh medlar juice is characterized by comprising the following steps:
(1) sorting: fresh fructus Lycii is used as raw material, and the impurities of fresh fruits, rotten fruits, and folium Lycii are removed;
(2) cleaning: spraying and cleaning fresh medlar with sterile purified water, and washing away impurities such as silt, worm eggs and the like;
juicing: putting the cleaned fresh fructus Lycii into an air bag squeezer, and squeezing to obtain juice;
enzyme treatment: adding sodium ascorbate and activated complex enzyme special for fruit juice into fructus Lycii juice;
ultra-high pressure sterilization: filling the treated medlar juice into a 10-20L flexible packaging bag, and then carrying out ultra-high pressure sterilization;
(6) irradiation sterilization: performing coarse filtration, component adjustment, subpackaging of finished products, boxing and packaging on the medlar juice subjected to ultrahigh pressure sterilization, and performing irradiation sterilization on a packaging box, wherein the irradiation dose is controlled to be 5-10kGy, and the irradiation time is 5-10 min.
2. The cold processing method of fresh medlar juice as claimed in claim 1, which is characterized in that: and (2) during the sorting in the step (1), keeping fresh and tender green fruit stalks of 20-30% of the fresh wolfberry fruits.
3. The cold processing method of fresh medlar juice as claimed in claim 1, which is characterized in that: the ultra-high pressure sterilization in the step (5) is realized by using medium pressure CO2The method combined with the ultrahigh water pressure specifically comprises the following steps: when the soft package is filled with the medlar juice, dry ice is added together, and the bag is sealed to ensure that CO in the bag2When the pressure reaches 2.5-5.0MPa, putting the well-packaged medlar juice into a high-pressure bin for ultrahigh-pressure sterilization; performing ultra-high pressure sterilization, and maintaining the pressure at 30-35 deg.C and 20-30MPa for 30-40 min; then slowly increasing the pressure to 100-200MPa, and maintaining the pressure for 5-10 min.
4. The cold processing method of fresh medlar juice as claimed in claim 1, which is characterized in that: and (3) adjusting the components in the step (6), namely adding salt and sodium tripolyphosphate, wherein the adding amount of the salt is 0.5-1g/L, and the adding amount of the sodium tripolyphosphate is 0.05-0.1 g/L.
5. The cold processing method of fresh medlar juice as claimed in claim 1, which is characterized in that: the step (6) of sub-packaging, packing and irradiation is to sub-package the finished product of the medlar juice into a package with the capacity of 250 plus 1000ml, and then pack 10 to 40 small packages into a packing box; when the irradiation time reaches 3-6min, the packaging box is turned over once, the total irradiation dose is controlled to be 5-10kGy, and the irradiation time is controlled to be 5-10 min.
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| CN202011018087.7A CN112056475A (en) | 2020-09-24 | 2020-09-24 | Cold processing method of fresh medlar juice |
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| CN202011018087.7A CN112056475A (en) | 2020-09-24 | 2020-09-24 | Cold processing method of fresh medlar juice |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113598288A (en) * | 2021-08-11 | 2021-11-05 | 康本国 | Novel processing technology of fresh wolfberry juice |
Citations (3)
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| US20100080790A1 (en) * | 2005-07-13 | 2010-04-01 | University Of South Carolina | Sterilization using high-pressure carbon dioxide |
| CN104757690A (en) * | 2015-03-25 | 2015-07-08 | 四川新荷花中药饮片股份有限公司 | Sterilization and preservation method and industrial production method of wolfberry juice |
| CN109619338A (en) * | 2019-01-08 | 2019-04-16 | 中国农业科学院果树研究所 | A kind of fresh preparation method for squeezing Ussurian pear soda |
-
2020
- 2020-09-24 CN CN202011018087.7A patent/CN112056475A/en active Pending
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| US20100080790A1 (en) * | 2005-07-13 | 2010-04-01 | University Of South Carolina | Sterilization using high-pressure carbon dioxide |
| CN104757690A (en) * | 2015-03-25 | 2015-07-08 | 四川新荷花中药饮片股份有限公司 | Sterilization and preservation method and industrial production method of wolfberry juice |
| CN109619338A (en) * | 2019-01-08 | 2019-04-16 | 中国农业科学院果树研究所 | A kind of fresh preparation method for squeezing Ussurian pear soda |
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| Title |
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| S.-J. PARK，等: "Effects of a Combined Process of High-Pressure Carbon Dioxide and High Hydrostatic Pressure on the Quality of Carrot Juice", 《JOURNAL OF FOOD SCIENCE》 * |
| 廖红梅等: "高压二氧化碳对鲜榨梨汁贮藏稳定性的影响研究", 《食品工业科技》 * |
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| 菲斯乐加: "《30分钟图解葡萄酒》", 31 May 2018, 民主与建设出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113598288A (en) * | 2021-08-11 | 2021-11-05 | 康本国 | Novel processing technology of fresh wolfberry juice |
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