CN101263921B - Preparation of olive health care beverage - Google Patents
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Abstract
The invention provides a preparation method of the olive health care beverage, comprising the preparation of the olive fruit juice, the preparation of the lixiviation liquid of the Chinese herbal medicine and the preparation of the olive health care beverage. The olive health care beverage has the advantages of sobering up and life-giving, antiemetic and quelling thirst, strengthening the brain and stimulating the appetite, body fluid regenerating to quell the thirst, promoting digestion and relieving stasis, and clearing lung and moisturizing dryness. The invention has the advantages of improving the labor production efficiency, significantly increasing the juice yield and the filter speed, effectively preventing the production of the beverage sedimentation, inhibiting browning and improving the taste and flavor of the product.
Description
Technical field
The present invention relates to a kind of preparation method of health-care beverage, particularly be prepared into a kind of olive preparation method of health-care beverage by olive and Chinese herbal medicine.
Technical background olive (Canarium album (Lour.) Raeusch) belongs to subtropical evergreen magaphanerophytes, its fruit is the duricrust flesh fruit, be spindle, be a kind of special product name fruit of south China, puckery back of flavor beginning is sweet, property flat, promotes the production of body fluid after chewing, enjoy endless aftertastes, being good fruit, is again good medicine, belongs to one of the material of " be food be again medicine " of Ministry of Public Health's approval.It is rich in Polyphenols, glucosides class, Flavonoid substances and protein, carbohydrate, organic acid, mineral matter and multivitamin, and can promoting the production of body fluid brokenly of food is long-pending aid digestion, fat-reducing stagnation resolvation reducing blood lipid.Have effects such as clearing heat and detoxicating, clearing throat, relieving restlessness are sobered up, spleen benefiting and stimulating the appetite, its medical value and health-care effect are paid attention to by people just day by day and are utilized.
Through consulting pertinent literature, domestic existing " natural olive juice drink and processing method thereof " (number of patent application: 93101241.4), this invention is base stock with the olive, after it is characterized in that natural olive carried out go-on-go, machine barking, rinsing, take lixiviate and centrifugation method to obtain olive juice, add auxiliary elements such as white sugar, citric acid, composite phosphate, disodium ethylene diamine tetraacetate in the leaching process.(achievement numbering: No. the 35th, mirror word [religion SW2002]), olive juice product is to adopt blanching to take off nuclear technology and make to Southern Yangtze University's " research of olive juice manufacturing technique and application "." a kind of olive health care wine and preparation method thereof " (number of patent application: 200410026767.8), it is characterized in that this olive health care wine is by pure grain wine, Chinese herbal medicines such as olive fruit juice fleece-flower root, crust halberd, radix scrophulariae are formed, its olive preparation method is with the sterilization of fresh olive fruit cleaning and sterilizing, take off meat and remove nuclear, system juice forms.
The shortcoming that exists: the one, the whole fruit of the employing that this type of olive juice product on this technical field has lixiviation process makes the nutritive and health protection components extraction of olive insufficient, and it is low to extract yield, the product special flavour deficiency; Perhaps adopt and take off nuclear technology, manual operations after the stoning, is made juice one by one again, and production efficiency is extremely low.The 2nd, single olive juice health-care effect is desirable not enough.The 3rd, olive juice product is prone to precipitation, browning phenomenon.
The production of relevant olive juice has bibliographical information, does not see that document description is the feedstock production health drink by olive, FI puerariae, bitter citrus immature flower, the sterculia seed, Momordica grosvenori.
Summary of the invention
The purpose of this invention is to provide a kind of olive preparation method of health-care beverage.
A kind of olive preparation method of health-care beverage of the present invention is characterized in that may further comprise the steps:
1. the preparation of olive fruit juice: A, the blanching of olive fruit: the olive after will cleaning is really put into and is added with 0.01～0.05%NaHCO
3Boiling water in blanching 3～5min, remove the cured matter layer of epidermis;
B, whole fruit broken juice: the fruit of the olive after the blanching is broken with the whole grain of disintegrating machine, adopt pressafiner to get juice again; For raw material is squeezed the juice fully, put the olive pomace in water, water consumption is advisable with submergence olive pomace, soaks 3～30min, and then gets juice one time through pressafiner, gets fresh olive fruit juice;
C, enzymolysis: fresh olive fruit juice is heated to 45 ℃～55 ℃, transfers pH3.0～5.5, add 4～8 * 10 in every kg fruit juice
5The pectase of unit of activity is handled 3～5h, stirs therebetween 2～3 times;
D, filtration: the fresh olive fruit juice behind the enzymolysis is removed the pulp slag that particle is bigger in the juice earlier through the link-suspended basket centrifuge coarse filtration, and the back is the smart filter of flame filter press of filter aid in order to diatomite, and the olive fruit juice after must filtering, diatomite consumption are 1～2kg/1000L;
E, concentrated: the fresh olive fruit juice after will filtering injects the vacuum film centrifugal evaporator and concentrates, and control vacuum is 82.7～90.6kPa, and evaporating temperature is 45～55 ℃, and being concentrated into soluble solid content is 5～30 ° of Bx, and it is standby to get the olive fruit concentrated juice; Detect soluble solid with 20 ℃, refractometer;
F, UHT sterilization: after the olive fruit concentrated juice is preheated to 70～90 ℃, add 0.01～0.04%Vc, through UHT sterilization in 130 ℃, 3～5 seconds, be cooled to the container of packing into and sterilize through blanching after 30～50 ℃, storage is standby in freezer;
2. the preparation of Chinese herbal medicine leaching liquor: the dry matter weight proportioning of herbal raw material is: FI puerariae 20～50%, bitter citrus immature flower 20～40%, the sterculia seed 10～40%, Momordica grosvenori 10～40%; Described herbal raw material is broken into the particle that diameter is 1～2cm, cleaning the back drops in the extractor, extract for the 1st time and add purifying waste water of 10～30 times of herbal raw material dry matter weights, filter after adding a cover decoction 20～30min, take out leaching liquor, in extractor, add purifying waste water of 5～15 times of herbal raw material dry matter weights again, after decocting 10～20min the 2nd time, take out leaching liquor, merge 2 times leaching liquor, it is standby that 200 orders filter the back;
3. the preparation of olive health drink: A, composition of raw materials: each raw material dry matter weight proportioning is: olive fruit juice 1～20%, Chinese herbal medicine 0.5～10.0%, CMC-Na 0.01～0.30%, xanthans 0.01～0.50%, sucrose 1～8%, albumen sugar 0.001～0.050%, citric acid 0.01～0.50%, Vc 0.01～0.10%, β-CD 0.01～0.10%, ethyl maltol 0.001～0.050%; Described olive fruit juice is the olive fruit concentrated juice after the UHT sterilization, and soluble solid content is 5～30 ° of Bx, detects soluble solid with 20 ℃, refractometer;
B, allotment: auxiliary material CMC-Na, xanthans are added purify waste water earlier, with sucrose, albumen sugar, citric acid, Vc, β-CD, ethyl maltol dissolving, filter again with 200 order filter clothes through milling treatment of colloid; After raw material after handling mixed by described ratio, add olive fruit juice and Chinese herbal medicine leaching liquor again, be settled to 100% with purifying waste water at last, stir, must feed liquid;
C, homogeneous and the degassing: it is 18～20MPa that feed liquid is heated to 65～75 ℃, homogenization pressure; Pump into then in the vacuum degassing machine, being evacuated to vacuum is 90.67～93.33kPa;
D, sealed cans and sterilization: the feed liquid can final vacuum sealed cans after will outgasing, bactericidal formula is: 10～15min/110 ℃, cool off rapidly with circulating water;
Utilize the health-care efficacy composition of olive, FI puerariae, bitter citrus immature flower, the sterculia seed, Momordica grosvenori uniqueness, develop out a kind of composite health care beverage, both can promote the development and use of characteristic resources, can enrich beverage consumption market again, satisfy the consumption demand of consumer's special dietary health care.
A kind of olive preparation method of health-care beverage of the present invention is a primary raw material with olive, FI puerariae, bitter citrus immature flower, the sterculia seed, Momordica grosvenori, is aided with food additives such as sweetener, acid, stabilizing agent and is prepared from.This olive health drink, having sobers up refreshes oneself, antiemetic quenches one's thirst, brain tonic whets the appetite, prevent the effect of alcoholism, can promote the production of body fluid to quench thirst promoting digestion and removing indigestion, throat-clearing throat-moistening.
Be furnished with Chinese herbal medicine in the composition of raw materials of a kind of olive health drink of the present invention: the wherein sweet cold of FI puerariae nature and flavor, the function activating spleen by relieving alcoholism cures mainly the disease that insobriety, dizzy headache, polydipsia, do not feel like eating, vomiting etc. injure stomach Qi.Ancient prescription " FI puerariae neutralize the effect of alcoholic drinks soup " is the beverage of restoring consciouness after drinking and stomach, is used for diseases such as alcoholism, poor appetite.FI puerariae has clearing heat and detoxicating, and the effect of decomposing alcohol, promoting digestion, protecting liver can reduce the injury of alcohol to human body effectively.Sweet, the little hardship of bitter citrus immature flower flavor, property are put down, and have the effect of the wide chest of regulating the flow of vital energy, appetizing preventing or arresting vomiting, are applicable to that ruffian is vexed in the heart, gastral cavity abdomen account pain, vomiting, diseases such as do not feel like eating.Sterculia seed flavor is sweet and light, cool in nature, can removing heat from the lung to relieve cough, the relieve sore throat that reduces phlegm, relax bowel and detoxify, be applicable to phlegm-heat cough, hoarseness, diseases such as abscess of throat and constipation with heat retention.The arhat fruity is sweet, cool in nature, nontoxic, goes into lung, spleen two warps, has the effect that moistens the lung and relieve the cough, relaxes bowel, and is applicable to phlegm-fire cough, pertussis, tonsillitis, diseases such as sphagitis.
Than existing olive beverage products, a kind of olive health drink of the present invention is not only nutritious, the health-care efficacy uniqueness, mouthfeel and local flavor are all good, and the product specification height is a kind of novel composite beverage with nutrition and health care effect, and the processing technology advanced person, the labor productivity height.
A kind of olive preparation method of health-care beverage of the present invention, key is: adopt technology such as unique blanching, whole fruit fragmentation, squeezing system juice and enzymolysis among the olive fruit juice preparation technology, can improve labor productivity, the crushing juice rate and the rate of filtration are significantly improved; Adopt 2 decoctings to boil method, the preparation Chinese herbal medicine leaching liquor can big limit be extracted its health-care components; Adopt measures such as blanching, degassing process and interpolation antioxidant effectively to suppress browning phenomenon; Adopt stabilizing agent and β-CD to share in the health drink formula for a product,, can effectively prevent to precipitate mouthfeel and the local flavor that produces and improve product through high-pressure homogeneous processing.
Add small amount of N aHCO during blanching
3, help to take away the puckery taste and suppress the activity of peroxidase in the pulp, polyphenol oxidase and ascorbic acid oxidase, nutriment work in-process in the fruit juice is difficult for by these oxidase catalyzed oxidations and brown stain.
The olive fruit texture is tight, and is harder, after the fragmentation of the whole fruit of disintegrating machine, adopts pressafiner to get juice again, saves the manual operation of stoning one by one, reduces labour intensity, significantly improves labor productivity.Simple and easy to do on technology, use the conventional fruit juice production equipment can be supporting.
Pectase has the decompose pectin ability, can decompose cell membrane or cell leakage is increased, and helps fruit juice and oozes out.Because remain many pulp particles in the olive fruit juice of just having squeezed out, viscosity is big, scum juice is difficult to separate, and pectase is handled viscosity is descended, and is beneficial to out juice.Test shows: add pectase and (add 4～8 * 10 in every kg fruit juice
5Unit of activity) handle 3h, can make crushing juice rate improve 23～28 percentage points, kept the former fruit local flavor of olive to greatest extent, the rate of filtration is increased to 7.8～9 times of control group, thereby significantly improves operating efficiency, has reduced production cost effectively.
Olive is seasonal fruit, for ease of whole year production, needs that olive fruit juice is carried out semi-finished product and preserves.According to the olive juice of this method preparation, its acidity is more than 0.86%, and so high acid condition is stored very favourable to fruit juice.But because brown stain easily takes place polyphenols content height, can adopt interpolation antioxidant Vc to handle, through the different disposal contrast, it is better to the fruit juice storage effect to add 0.03%Vc in semi-finished product.
Owing to contain compositions such as Polyphenols, glucosides class material in olive fruit juice and the Chinese herbal medicine leaching liquor, stronger bitter taste is arranged, greatly influence the local flavor of product, tanning matter easily combines the generation macromolecule polyalcohol and forms precipitation with soluble protein, metal ion simultaneously.Add certain amount of stabilizer and β-CD processing in the allotment, wherein β-CD has very strong bag and connects ability, forms stable colloidal dispersion with stabilizing agent, and tanning matter is entered in the network system of colloid, reach the purpose that reduces bitter taste and prevent to precipitate, and produce good mouthfeel effect.
Contain Vc, Vpp, tannin, organic acid, protein, mineral matter and other components in olive juice and the Chinese herbal medicine leaching liquor, the material base that provides of browning reaction is provided these compositions.As can be known, oxidation is the major reason that causes the brown stain of olive health drink from test and production practices.Because wherein polyphenols (comprising multiple tanning matter) content is higher, phenolase easily quickens the polyphenols oxidation and generates quinones in system juice process, production process for preparation and storage, quinones polymerization again generates the brown compound, cause beverage generation oxidizing brown stain, the color and luster deepening.The brown stain that takes place in processing of olive health drink and storage process comprises enzymatic browning, caramelization brown stain and Ascorbic Acid Oxidation brown stain.Though the Vc that itself contains in the beverage has the inhibition oxidation, concentration is low, and Vc itself is extremely unstable, also is subject to the influence of factors such as light, heat, enzyme and is converted into hydroascorbic acid at the production storage process, thus the antioxidation of losing.At these problems, when adopting synthetic beverage in the preparation method, the present invention adds antioxidant Vc, improve the concentration of antioxidant; Adopt vacuum outgas to handle simultaneously, and vacuum sealing, get rid of measures such as oxygen more up hill and dale, suppress the generation of brown stain.In addition, phenolic compound runs into iron ion can generate the complex compound of grey to black, also is one of reason that causes brown stain, so in process of production, should avoid contacting with container, the instrument of ironwork.
The specific embodiment
For fully disclosing a kind of olive preparation method of health-care beverage of the present invention, further described below in conjunction with embodiment.
Embodiment: a kind of olive preparation method of health-care beverage may further comprise the steps:
1. the preparation of olive fruit juice olive → cleaning removal of impurities → blanching → whole fruit broken juice → enzymolysis → centrifugation → essence filter → concentrate → UHT sterilization → barrelling → sealing → olive fruit juice
2. the preparation FI puerariae of Chinese herbal medicine leaching liquor, bitter citrus immature flower, the sterculia seed, Momordica grosvenori preliminary treatment → lixiviate → filtration
3. the preparation olive fruit juice of olive health drink, Chinese herbal medicine leaching liquor, the auxiliary material → allotment → homogeneous → degassing → can → sealed cans → sterilization → cooling → packing → finished product
Key points for operation:
1. the olive after blanching will be cleaned is put into and is added with 0.02%NaHCO
3Boiling water in blanching 4min, remove the cured matter layer of epidermis, make pulp organization softening.
2. whole fruit broken juice is not removed dento liva, olive fruits is broken with the whole grain of disintegrating machine, adopt pressafiner to get juice again, squeeze the juice fully for making raw material, after the olive pomace soaked 10min with suitable quantity of water (submergence olive pomace is advisable), get juice one time through pressafiner again.
3. enzymolysis is heated to 50 ℃ with fruit juice, and pH4.5 adds 5 * 10 in every kg fruit juice
5The pectase of unit of activity is handled, and about 4h stirs 2 times therebetween.
4. filtration, inspissated juice are earlier through the link-suspended basket centrifuge coarse filtration, remove the pulp slag that particle is bigger in the juice, the back is the smart filter of flame filter press of filter aid in order to diatomite, diatomite consumption 1.5kg/1000L makes the olive fruit juice of clear, injects the vacuum film centrifugal evaporator then and concentrates, control vacuum is 82.7～90.6kPa, evaporating temperature is 45～55 ℃, and the olive inspissated juice that is concentrated into soluble solid content and is 10 ° of Bx (20 ℃, with refractometer) is standby.
5.UHT sterilization fruit juice after being preheated to 80 ℃, adds 0.03%Vc, through UHT sterilization in 130 ℃, 4 seconds, is cooled to the Plastic Drum of packing into and sterilizing through blanching after 40 ℃, stores standby in freezer.
6. the dry matter weight proportioning of the preparation herbal raw material of Chinese herbal medicine leaching liquor is: FI puerariae 30%, bitter citrus immature flower 30%, the sterculia seed 20%, Momordica grosvenori 20%; The herbal raw material that volume is bigger is broken for the particle that diameter is 1～2cm, cleaning the back drops in the extractor, extract for the 1st time and add purifying waste water of 20 times of herbal raw material dry matter weights, add a cover decoction, keep filtering behind the 25min and take out leaching liquor, in extractor, add 10 times purify waste water again, add a cover decoction, keep taking out the 2nd leaching liquor behind the 15min, merge 2 times leaching liquor, it is standby that 200 orders filter the back.
7. the composition of raw materials of olive health drink: press raw material dry matter weight proportioning, every 1000kg product: olive fruit juice (10 ° of Bx) 20kg, Chinese herbal medicine 20kg (wherein FI puerariae 6kg, bitter citrus immature flower 6kg, sterculia seed 4kg, Momordica grosvenori 4kg), CMC-Na0.8kg, xanthans 0.6kg, sucrose 30kg, albumen sugar 0.16kg, citric acid 1.2kg, Vc0.3kg, β-CD 0.5kg, ethyl maltol 0.05kg.
8. allocate earlier auxiliary material CMC-Na, xanthans to be added and purify waste water through milling treatment of colloid, again with sucrose, albumen sugar, citric acid, Vc, β-CD, ethyl maltol dissolving, after the filtration of 200 order filter clothes, add olive fruit juice and Chinese herbal medicine leaching liquor again, be settled to 100% with purifying waste water at last, stir.
9. homogeneous and degassing feed temperature are that 70 ℃, homogenization pressure are 18～20MPa; Pump into then in the vacuum degassing machine, get rid of the oxygen in the feed liquid, prevent oxidizing brown stain, general vacuum is 90.67～93.33kPa.
10. sealed cans and sterilization can final vacuum sealed cans, bactericidal formula is: 10-15min/110 ℃, be cooled to rapidly about 40 ℃ with circulating water.
Claims (2)
1. olive preparation method of health-care beverage is characterized in that may further comprise the steps:
1. the preparation of olive fruit juice: A, the blanching of olive fruit: the olive after will cleaning is really put into and is added with 0.01～0.05%NaHCO
3Boiling water in blanching 3～5min, remove the cured matter layer of epidermis;
B, whole fruit broken juice: the fruit of the olive after the blanching is broken with the whole grain of disintegrating machine, adopt pressafiner to get juice again; Put the olive pomace then in water, water consumption is advisable with submergence olive pomace, soaks 3～30min, gets juice one time through pressafiner again, gets fresh olive fruit juice;
C, enzymolysis: fresh olive fruit juice is heated to 45 ℃～55 ℃, transfers pH3.0～5.5, add 4～8 * 10 in every kg fruit juice
5The pectase of unit of activity is handled 3～5h, stirs therebetween 2～3 times;
D, filtration: the fresh olive fruit juice behind the enzymolysis is removed the pulp slag that particle is bigger in the juice earlier through the link-suspended basket centrifuge coarse filtration, and the back is the smart filter of flame filter press of filter aid in order to diatomite, and the olive fruit juice after must filtering, diatomite consumption are 1～2kg/1000L;
E, concentrated: the fresh olive fruit juice after will filtering injects the vacuum film centrifugal evaporator and concentrates, and control vacuum is 82.7～90.6kPa, and evaporating temperature is 45～55 ℃, and being concentrated into soluble solid content is 5～30 ° of Bx, and it is standby to get the olive fruit concentrated juice;
F, UHT sterilization: after the olive fruit concentrated juice is preheated to 70～90 ℃, add 0.01～0.04%Vc, through UHT sterilization in 130 ℃, 3～5 seconds, be cooled to the container of packing into and sterilize through blanching after 30～50 ℃, storage is standby in freezer;
2. the preparation of Chinese herbal medicine leaching liquor: the dry matter weight proportioning of herbal raw material is: FI puerariae 20～50%, bitter citrus immature flower 20～40%, the sterculia seed 10～40%, Momordica grosvenori 10～40%; Described herbal raw material is broken into the particle that diameter is 1～2cm, cleaning the back drops in the extractor, extract for the 1st time and add purifying waste water of 10～30 times of herbal raw material dry matter weights, filter after adding a cover decoction 20～30min, take out leaching liquor, in extractor, add purifying waste water of 5～15 times of herbal raw material dry matter weights again, after decocting 10～20min the 2nd time, take out leaching liquor, merge 2 times leaching liquor, it is standby that 200 orders filter the back;
3. the preparation of olive health drink: A, composition of raw materials: each raw material dry matter weight proportioning is: olive fruit juice 1～20%, Chinese herbal medicine 0.5～10.0%, CMC-Na 0.01～0.30%, xanthans 0.01～0.50%, sucrose 1～8%, albumen sugar 0.001～0.050%, citric acid 0.01～0.50%, Vc 0.01～0.10%, β-CD 0.01～0.10%, ethyl maltol 0.001～0.050%; Described olive fruit juice is the olive fruit concentrated juice after the UHT sterilization, and soluble solid content is 5～30 ° of Bx;
B, allotment: auxiliary material CMC-Na, xanthans are added purify waste water earlier, with sucrose, albumen sugar, citric acid, Vc, β-CD, ethyl maltol dissolving, filter again with 200 order filter clothes through milling treatment of colloid; After raw material after handling mixed by described ratio, add olive fruit juice and Chinese herbal medicine leaching liquor again, be settled to 100% with purifying waste water at last, stir, must feed liquid;
C, homogeneous and the degassing: it is 18～20MPa that feed liquid is heated to 65～75 ℃, homogenization pressure; Pump into then in the vacuum degassing machine, being evacuated to vacuum is 90.67～93.33kPa;
D, sealed cans and sterilization: the feed liquid can final vacuum sealed cans after will outgasing, bactericidal formula is: 10～15min/110 ℃, cool off rapidly with circulating water.
2. a kind of olive preparation method of health-care beverage according to claim 1 is characterized in that:
(1) blanching of olive fruit is put into olive and is added with 0.02%NaHCO
3Boiling water in blanching 4min;
(2) enzymolysis is heated to 50 ℃ with fresh olive fruit juice, and pH4.5 adds 5 * 10 in every kg fruit juice
5The pectase of unit of activity is handled, and about 4h stirs 2 times therebetween.
(3) filter: the diatomaceous consumption of filter aid is 1.5kg/1000L;
(4) concentrate: control vacuum is 82.7～90.6kPa, and evaporating temperature is 45～55 ℃, and being concentrated into soluble solid content is 10 ° of Bx;
(5) UHT sterilization: after being preheated to 80 ℃, add 0.03%Vc,, be cooled to the Plastic Drum of packing into and sterilizing after 40 ℃, in freezer, store standby through blanching through UHT sterilization in 130 ℃, 4 seconds;
(6) preparation of Chinese herbal medicine leaching liquor: the dry matter weight proportioning of herbal raw material is: FI puerariae 30%, bitter citrus immature flower 30%, the sterculia seed 20%, Momordica grosvenori 20%; Extract to add purifying waste water of 20 times of herbal raw material dry matter weights for the 1st time, add a cover decoction, keep filtering behind the 25min and take out leaching liquor, in extractor, add 10 times purify waste water again, add a cover decoction, keep taking out the 2nd leaching liquor behind the 15min;
(7) preparation of olive health drink: press raw material dry matter weight proportioning, every 1000kg product: olive fruit juice 20kg, Chinese herbal medicine 20kg, CMC-Na0.8kg, xanthans 0.6kg, sucrose 30kg, albumen sugar 0.16kg, citric acid 1.2kg, Vc0.3kg, β-CD 0.5kg, ethyl maltol 0.05kg; FI puerariae 6kg, bitter citrus immature flower 6kg, sterculia seed 4kg, Momordica grosvenori 4kg in the described Chinese herbal medicine;
(8) homogeneous and degassing feed temperature are that 70 ℃, homogenization pressure are 18～20MPa; Pump into then in the vacuum degassing machine, get rid of the oxygen in the feed liquid, general vacuum is 90.67～93.33kPa.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1089808A (en) * | 1993-01-19 | 1994-07-27 | 福建省闽侯天然食品饮料公司 | Natural olive juice drink and processing method thereof |
| CN1563334A (en) * | 2004-04-06 | 2005-01-12 | 林宗让 | Olive health care wine and preparation method |
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2007
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1089808A (en) * | 1993-01-19 | 1994-07-27 | 福建省闽侯天然食品饮料公司 | Natural olive juice drink and processing method thereof |
| CN1563334A (en) * | 2004-04-06 | 2005-01-12 | 林宗让 | Olive health care wine and preparation method |
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| Title |
|---|
| 肖贵平等.橄榄汁饮料的研制.《食品工业科技》.1998,(第6期),全文. * |
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| CN101263921A (en) | 2008-09-17 |
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