CN101536804B - Rice beverage and manufacturing method thereof - Google Patents
Rice beverage and manufacturing method thereof Download PDFInfo
- Publication number
- CN101536804B CN101536804B CN2009101303316A CN200910130331A CN101536804B CN 101536804 B CN101536804 B CN 101536804B CN 2009101303316 A CN2009101303316 A CN 2009101303316A CN 200910130331 A CN200910130331 A CN 200910130331A CN 101536804 B CN101536804 B CN 101536804B
- Authority
- CN
- China
- Prior art keywords
- rice
- drink
- percent
- sterilization
- weight
- 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.)
- Active
Links
Images
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to the field of beverage food and relates to a rice beverage and a manufacturing method thereof. By weight percentage, the rice beverage contains the following ingredients: 1.8-3.0 percent of puffing ground rice; 4.0-6.0 percent of white granulated sugar; 1.2-1.8 percent of vegetable fat powder; 0.018-0.035 percent of heterogeneous vitamin C sodium; 0.001-0.008 percent of ethyl maltol; 0.03-0.06 percent of composite phosphate; 0-0.12 percent of molecular distilled monoglyceride; 0-0.10 percent of sucrose fatty ester; 0-0.06 percent of carrageenan; 0-0.20 percent of microcrystalline cellulose; and the balance of water. The invention obtains the rice beverage by puffing, grinding, mixing, filtering, homogenizing, sterilizing rice, and being cooled and filled in a vessel. The rice beverage takes on intense aroma of exploding rice, remains the nutrient ingredients of rice and keeps and enhances the prebiotic ingredient cellulose of rice; the taste is coordinated without puckery sense for the throat; the stability is good; and the retention period is over two years.
Description
Technical field
The invention belongs to diet article field, relate to a kind of rice-drink and manufacturing approach thereof.More specifically, the present invention through expanding treatment, improves rice starch α degree to rice raw material; And make rice present strong rice krispies fragrance; Rice after the expanding treatment is milled afterwards and the allotment of corresponding auxiliary material, obtain rice-drink, it all keeps the rice nutritional labeling; Characteristics such as have that taste is coordinated, natural " rice krispies fragrance " strong; Can carry out superhigh temperature (UHT) sterilization in short-term and adopt PETG (PET) container filling, storage life is more than 2 years, in the storage life product do not have deposition, anhydrously isolate, state all-the-time stable homogeneous.
Background technology
Modern society's people's work rhythm is fast, pressure is big, and human body also increases the demand of nutrition.The enhancing day by day of Along with people's self health perception, people pay close attention to natural, healthy, green drink more.Rice-drink in the market, because of it contains most of nutriment of needed by human body, and mouthfeel is better, so receive people's favor especially.
But in the production process of existing rice-drink rice raw material is mainly adopted parch, enzyme degraded, PROCESS FOR TREATMENT such as centrifugal, make its product that following defective arranged: high temperature parch temperature can cause heat labile loss of nutritional ingredients at 150～300 ℃; Take the enzyme degradation technique, cause the rice-drink inlet that puckery larynx sense is arranged; Centrifugal treating can be removed the cellulose that in human body, has the prebiotics function, and modern a lot of disease all causes owing to lacking cellulose.In addition, the rice-drink that existing market occurs, product stability is poor, in storage life, is prone to lamination takes place, thereby influences the beverage sense organ.
Summary of the invention
For solving the shortcomings and deficiencies of above-mentioned rice-drink, the purpose of this invention is to provide a kind of rice-drink, it can keep more rice nutritional labeling, demonstrates strong rice krispies fragrance and good stability, the pure perfume (or spice) of mouthfeel not only, and also it is smooth to enter the mouth.
Another object of the present invention provides the manufacturing approach of above-mentioned rice-drink, thus this method to rice carry out expanded, milling to handle to keep more nutritional labeling; The more important thing is that the rice-drink with this method manufacturing presents strong rice krispies fragrance, has solved the not good problem of beverage stability simultaneously; A bit be exactly in addition the inventive method without centrifugal treating, thereby at utmost preserved the cellulose that human body is highly profitable.
To achieve these goals, the invention provides a kind of rice-drink, it contains the bulking ground rice that after expanded, milled processed, obtains.More specifically, by weight percentage, this rice-drink comprises:
Bulking ground rice 1.8～3.0%
White granulated sugar 4.0～6.0%
Vegetable fat powder 1.2～1.8%
Sodium isoascorbate 0.018～0.035%
Ethyl maltol 0.001～0.008%
Composite phosphate 0.03～0.06%
Molecule distillating monoglyceride 0～0.12%
Sucrose fatty ester 0～0.10%
Carragheen 0～0.06%
Microcrystalline cellulose 0～0.20%
Water surplus
And the content of molecule distillating monoglyceride and sucrose fatty ester is not 0 simultaneously, and the content of carragheen and microcrystalline cellulose is not 0 simultaneously.
In the preferred embodiment of the invention, by weight percentage, said rice-drink comprises:
Bulking ground rice 1.8～3.0%
White granulated sugar 4.0～6.0%
Vegetable fat powder 1.2～1.8%
Sodium isoascorbate 0.018～0.025%
Ethyl maltol 0.001～0.008%
Composite phosphate 0.03～0.06%
Molecule distillating monoglyceride 0.08～0.12%
Sucrose fatty ester 0.06～0.10%
Carragheen 0.02～0.06%
Microcrystalline cellulose 0.10～0.20%
Water surplus
The present invention also provides the manufacturing approach of above-mentioned rice-drink, and this method comprises: the high quality white rice after selected through the expanding treatment of popcorn machine snuff, is milled after the processing again, allocate, filter, and homogeneous, sterilization, can then obtains can rice-drink (as shown in Figure 1).More specifically, this method comprises:
[first operation-rice is expanded]
Rice is carried out expanding treatment.That is: rice is put into corn popper, the lid of screwing, be placed on begin on the fire heating; Rotate corn popper simultaneously, prevent that rice local heating excessively and coking notes observing Pressure gauge numerical value during heating; When gauge hand reaches about 0.4～0.5MPa, stop heating, this, internal pressure still can rise on opportunity; When rising to about 0.8MPa, uncapping, it is expanded to carry out.
The rice starch α degree of rice after popcorn machine is expanded reaches more than 98%.
[second operation-rice pulverizes]
Rice with after the first operation expanding treatment pulverizes processing.That is: put into and smash operation in the high-speed tissue mashing machine to pieces, note controlling the time well about 3 minutes, the bulking ground rice grain fineness of guaranteeing to mill is :≤160 purposes account for more than 86%.
[the 3rd operation-allotment]
Take by weighing the bulking ground rice after second operation that accounts for rice-drink gross weight 1.8～3.0% is pulverized processing; Elder generation's water dissolves in advance; Also use the hot water more than 80 ℃ earlier solvent in advance by above-mentioned percentage by weight again other composition of rice-drink (being auxiliary material); Dissolve each other two kinds together at last, and add the weight of allotment water to needs allotment, stirring promptly gets seasoning liquid.
[the 4th operation-filtration]
The 3rd operation gained seasoning liquid is filtered, to remove bulky grain.More specifically, filter,, guarantee the rice-drink quality to remove the large particulate matter that some influence homogenizing effect and mouthfeel through 100 mesh filter screens.
[the 5th operation-homogeneous]
The filtrating of the 4th operation gained is carried out homogenization processing.That is: be heated to 60～70 ℃ earlier, under 200～260 bar pressures, carry out homogeneous with homogenizer again, to obtain the rice-drink of system stable homogeneous, good mouthfeel.
[the 6th operation-sterilization]
The seasoning liquid that homogeneous in the 5th operation is crossed carries out sterilization processing.That is: send into the UHT sterilization machine, under 132～140 ℃ of sterilization conditions, carried out drink sterilization 20～30 seconds.Owing to adopt ultra high temperature short time sterilization, guaranteed the freshness and the nutritional labeling of product.
[the 7th operation-can]
With in the 6th operation through the rice-drink of sterilization after cooling under the germ-free condition, carry out can, obtain the can rice-drink.That is: the rice-drink through sterilization in the 6th operation is being cooled under the germ-free condition below 40 ℃, in gnotobasis, in the container that sterilization is crossed, is pouring into and the bottle cap of screwing, obtaining the can rice-drink.Said container filling is preferably the PET bottle.
In the present invention, high quality white rice after expanding treatment, is milled, its grain fineness≤160 purposes are accounted for more than 86%, the α degree of the puffed rice powder that process is so handled can reach more than 98%, satisfies the stability requirement of rice-drink fully.Rice raw material starch α degree is lower, generally reaches not to be higher than 70.00%.Rice is processed rice after conventional digesting technoloy is handled after, rice starch α degree reaches 95%.Be employed in after if rice directly milled and carry out heat treatment in 20～30 seconds under 132～140 ℃, rice starch α degree has only 75～85%.
The present invention adopts the popcorn machine bulking process not only effectively to improve rice starch α degree, and the problem of heat treatment insufficient strength in the time of overcoming the UHT sterilization makes rice produce strong rice krispies fragrance again.
The rice that is used for the present invention can adopt non-glutinous property rice, for example, and northeast maize.
Be used for water of the present invention, be generally the soft drink water and get final product.
The present invention is in order to prevent the βization (being commonly called as " starch return life ") and cause coagulating sedimentation in the aqueous solution of αization rice starch, thereby adds composite phosphate.Composite phosphate is made up of two kinds of phosphate mixing that are selected from sodium phosphate trimer, calgon and the sodium pyrophosphate etc. at least, connects and βization through hydrogen bond again to prevent the αization rice starch.More specifically, based on the gross weight of composite phosphate, this composite phosphate contains the sodium phosphate trimer of 60～80 weight %, the calgon of 15～35 weight % and the sodium pyrophosphate of 0～5 weight %.
The present invention is in order to strengthen the smooth feeling of rice-drink, the special vegetable fat powder that adds.Simultaneously add ethyl maltol in order to strengthen rice krispies fragrance.
In rice-drink of the present invention, can add emulsifying agent, can significantly reduce oil-water two-phase interfaces tension force after the interpolation, make immiscible oil and water form stabilized emulsion.Described emulsifying agent can be an emulsifying agent commonly used in the field of food.In rice-drink of the present invention, preferably use molecule distillating monoglyceride, sucrose fatty ester or its mixture as emulsifying agent, the mixture of preferred especially molecule distillating monoglyceride and sucrose fatty ester.
In order to improve the stability of rice-drink of the present invention, further comprise stabilizing agent in the rice-drink of the present invention.Described stabilizing agent can be a stabilizing agent commonly used in the field of food, is carragheen and microcrystalline cellulose for example, is preferably its mixture.The adding of stabilizing agent can improve the aqueous viscosity of rice-drink of the present invention, thereby prevents that the αization rice starch in the beverage from sinking or inter coagulation mutually with emulsified particle, improves the stability of beverage.
Rice-drink of the present invention has following advantage:
The rice krispies aromatic flavour;
Good stability can be preserved more than 2 years;
Do not have puckery larynx sense, keep and strengthened rice prebiotics composition one cellulose.
Description of drawings
Fig. 1 is the preparation technology's flow chart according to rice-drink of the present invention.
The specific embodiment
Below in conjunction with embodiment rice-drink of the present invention and manufacturing approach thereof are further described, but the present invention is not limited to these embodiment.
Table 1 has been listed the composition and the content of the rice-drink of embodiment 1 and 2 particularly.
The composition of the rice-drink among table 1 embodiment 1 and 2 and content
Composition embodiment 1 embodiment 2
Bulking ground rice 19 grams 28 grams
White granulated sugar 41 grams 55 grams
Vegetable fat powder 13 grams 17.5 grams
Sodium isoascorbate 0.20 gram 0.30 gram
Ethyl maltol 0.03 gram 0.06 gram
Sodium phosphate trimer 0.28 gram 0.31 gram
Composite phosphate calgon 0.052 gram 0.165 gram
Sodium pyrophosphate 0.018 gram 0.005 gram
Molecule distillating monoglyceride 0.9 gram 1.1 grams
Sucrose fatty ester 0.72 gram 0.84 gram
Carragheen 0.30 gram 0.44 gram
Microcrystalline cellulose 1.3 grams 1.6 grams
Water 923.2 grams 894.68 grams
Embodiment 1
The rice-drink for preparing embodiment 1 by following operation:
[first operation-rice is expanded]
Take by weighing rice 500 grams, put in the corn popper (CQ-DP type, Zhengzhou commerce and trade Co., Ltd) lid of screwing; Be placed on and begin heating on the fire, rotate corn popper simultaneously, prevent that rice local heating excessively and coking; Note during heating observing Pressure gauge numerical value, when gauge hand reaches about 0.4MPa, stop heating; This, internal pressure still can rise on opportunity, and when rising to about 0.8MPa, uncapping, it is expanded to carry out.
[second operation-rice pulverizes]
With the rice after the first operation expanding treatment, put into and pulverize operation in the high-speed tissue mashing machine, to note controlling the time well about 3 minutes, the bulking ground rice grain fineness of guaranteeing to mill is :≤160 purposes account for more than 86%.
[the 3rd operation-allotment]
Second operation is pulverized bulking ground rice after the processing quantitatively to take by weighing 19 grams and dissolves in advance with 2～3 times of water of its weight earlier; Take by weighing other composition of rice-drink by the weight in the table 1 again; Also use the hot water more than 80 ℃ of 3～4 times of its weight earlier solvent in advance; Dissolve each other two kinds together at last, and add allotment water to 1000 gram, stirring promptly gets seasoning liquid.
[the 4th operation-filtration]
The 3rd operation gained seasoning liquid is filtered through 100 mesh filter screens,, guarantee the rice-drink quality to remove the large particulate matter that some influence homogenizing effect and mouthfeel.
[the 5th operation-homogeneous]
The filtrating of the 4th operation gained is heated to 60～70 ℃ earlier, under the pressure of 200～260 crust, carries out homogeneous with homogenizer again, to obtain the rice-drink of system stable homogeneous, good mouthfeel.
[the 6th operation-sterilization]
The seasoning liquid that homogeneous in the 5th operation is crossed is sent into the UHT sterilization machine, under 132～140 ℃ of sterilization conditions, carried out drink sterilization 20～30 seconds.
[the 7th operation-can]
Rice-drink through sterilization in the 6th operation is being cooled under the germ-free condition below 40 ℃, in gnotobasis, in the PET bottle that sterilization is crossed, is pouring into and the bottle cap of screwing, obtaining the can rice-drink.
Embodiment 2
According to composition that provides in the table 1 and content, with embodiment 1 in identical operation prepare the rice-drink of embodiment 2.
By the rice-drink delicate mouthfeel of above-mentioned two examples preparation, the rice krispies aromatic flavour, outward appearance is milky white, the structural state homogeneous.Normal temperature is preserved phenomenons such as no layering in 2 years, water-oil separating; (see " food composition analysis handbook chapter 1 for details with the carbohydrase conversion method; The mensuration of thedegreeof in the instant food, Ning Zhengxiang chief editor, China Light Industry Press) the rice starch α degree that records reaches that (the α degree of embodiment 1 rice-drink is 98.5% more than 98%; The α degree of embodiment 2 rice-drinks is 99.1%), do not have and return living phenomenon generation.
Claims (9)
1. rice-drink, it contains the bulking ground rice that after expanded, milled processed, obtains, and wherein, by weight percentage, this rice-drink comprises:
Bulking ground rice 1.8～3.0%
White granulated sugar 4.0～6.0%
Vegetable fat powder 1.2～1.8%
Sodium isoascorbate 0.018～0.035%
Ethyl maltol 0.001～0.008%
Composite phosphate 0.03～0.06%
Molecule distillating monoglyceride 0～0.12%
Sucrose fatty ester 0～0.10%
Carragheen 0～0.06%
Microcrystalline cellulose 0～0.20%
Water surplus
And the content of molecule distillating monoglyceride and sucrose fatty ester is not 0 simultaneously; The content of carragheen and microcrystalline cellulose is not 0 simultaneously; Said composite phosphate is made up of two kinds of mixing that are selected from sodium phosphate trimer, calgon and the sodium pyrophosphate at least.
2. rice-drink according to claim 1, wherein, by weight percentage, said rice-drink comprises:
Bulking ground rice 1.8～3.0%
White granulated sugar 4.0～6.0%
Vegetable fat powder 1.2～1.8%
Sodium isoascorbate 0.018～0.025%
Ethyl maltol 0.001～0.008%
Composite phosphate 0.03～0.06%
Molecule distillating monoglyceride 0.08～0.12%
Sucrose fatty ester 0.06～0.10%
Carragheen 0.02～0.06%
Microcrystalline cellulose 0.10～0.20%
Water surplus.
3. rice-drink according to claim 1 and 2, wherein, based on the gross weight of said composite phosphate, this composite phosphate contains the sodium phosphate trimer of 60～80 weight %, the calgon of 15～35 weight % and the sodium pyrophosphate of 0～5 weight %.
4. rice-drink according to claim 1 and 2, wherein, the grain fineness of said bulking ground rice≤160 purposes account for more than 86%, and the α degree is more than 98%.
5. according to the preparation method of each described rice-drink in the claim 1～4, this method comprises: with the high quality white rice after selected through the expanding treatment of popcorn machine snuff, mill again handle after; Allocate, filter homogeneous; Sterilization obtains rice-drink in cooling can to the container.
6. preparation method according to claim 5, this method comprises following operation:
[first operation-rice is expanded]
Rice is put into corn popper, the lid of screwing, be placed on begin on the fire heating, rotate corn popper simultaneously, when gauge hand reaches 0.4～0.5MPa, stop the heating, when rising to 0.8MPa, uncapping, it is expanded to carry out;
[second operation-rice pulverizes]
Rice after the first operation expanding treatment put into smash operation in the high-speed tissue mashing machine to pieces, the bulking ground rice grain fineness of guaranteeing to mill is :≤160 purposes account for more than 86%;
[the 3rd operation-allotment]
Take by weighing the bulking ground rice after second operation that accounts for rice-drink gross weight 1.8～3.0% is pulverized processing; Elder generation's water dissolves in advance; Also use the hot water more than 80 ℃ earlier solvent in advance by weight percentage again other composition of rice-drink; Dissolve each other two kinds together at last, and add the weight of allotment water to needs allotment, stirring promptly gets seasoning liquid;
[the 4th operation-filtration]
The 3rd operation gained seasoning liquid is filtered through 100 mesh filter screens;
[the 5th operation-homogeneous]
The filtrating of the 4th operation gained is heated to 60～70 ℃ earlier, under 200～260 bar pressures, carries out homogeneous with homogenizer again, to obtain rice-drink;
[the 6th operation-sterilization]
The seasoning liquid that homogeneous in the 5th operation is crossed is sent into superhigh temperature sterilization machine, under 132～140 ℃ of sterilization conditions, carried out drink sterilization 20～30 seconds;
[the 7th operation-can]
With in the 6th operation through the rice-drink of sterilization after being cooled to below 40 ℃ under the germ-free condition, in gnotobasis, carry out can to container, obtain the can rice-drink.
7. according to claim 5 or 6 described preparation methods, used rice is non-glutinous property rice in wherein said first operation.
8. preparation method according to claim 7, wherein said non-glutinous property rice is the maize in northeast.
9. according to claim 5 or 6 described preparation methods, the PETG bottle that the container that uses in the wherein said can is crossed as sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101303316A CN101536804B (en) | 2009-03-30 | 2009-03-30 | Rice beverage and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101303316A CN101536804B (en) | 2009-03-30 | 2009-03-30 | Rice beverage and manufacturing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101536804A CN101536804A (en) | 2009-09-23 |
| CN101536804B true CN101536804B (en) | 2012-05-02 |
Family
ID=41120376
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009101303316A Active CN101536804B (en) | 2009-03-30 | 2009-03-30 | Rice beverage and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101536804B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259262A (en) * | 2017-06-08 | 2017-10-20 | 全椒县崇明米业有限公司 | A kind of preparation method of nutritious rice milk beverage |
| CN108634145A (en) * | 2018-05-18 | 2018-10-12 | 南昌大学 | A kind of processing method of buckwheat beverage |
| CN111621384A (en) * | 2020-07-08 | 2020-09-04 | 绍兴润博生物科技有限公司 | Method for simultaneously producing super-refreshing yellow wine and rice polypeptide beverage |
| CN112841487A (en) * | 2020-12-31 | 2021-05-28 | 山西国投中鲁果汁有限公司 | Processing method of high-color-protection sugar-core apple caries-prevention instant gas-producing solid beverage |
| CN116686928A (en) * | 2023-07-06 | 2023-09-05 | 广州王老吉大健康产业有限公司 | Beverage stabilizer, preparation method and application thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1234201A (en) * | 1999-03-29 | 1999-11-10 | 安徽省天长市食品机械厂 | Rice-drink production process |
| CN1559301A (en) * | 2004-03-12 | 2005-01-05 | 金海洙 | Rice beverage, and its prepn. method |
| CN1653964A (en) * | 2004-02-11 | 2005-08-17 | 沈阳天乐饮品有限公司 | Method for preparing rice beverage |
| CN101015383A (en) * | 2007-02-07 | 2007-08-15 | 中国农业大学 | Non-alcoholic fermentation germinating unpolished rice beverage and its preparation method |
| CN101103833A (en) * | 2007-07-26 | 2008-01-16 | 江南大学 | Method for preparing rice beverage with preventing retinal light damage function |
| CN101180992A (en) * | 2007-12-04 | 2008-05-21 | 内蒙古蒙牛乳业（集团）股份有限公司 | Health preserving meal flavouring milk and preparation method thereof |
-
2009
- 2009-03-30 CN CN2009101303316A patent/CN101536804B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1234201A (en) * | 1999-03-29 | 1999-11-10 | 安徽省天长市食品机械厂 | Rice-drink production process |
| CN1653964A (en) * | 2004-02-11 | 2005-08-17 | 沈阳天乐饮品有限公司 | Method for preparing rice beverage |
| CN1559301A (en) * | 2004-03-12 | 2005-01-05 | 金海洙 | Rice beverage, and its prepn. method |
| CN101015383A (en) * | 2007-02-07 | 2007-08-15 | 中国农业大学 | Non-alcoholic fermentation germinating unpolished rice beverage and its preparation method |
| CN101103833A (en) * | 2007-07-26 | 2008-01-16 | 江南大学 | Method for preparing rice beverage with preventing retinal light damage function |
| CN101180992A (en) * | 2007-12-04 | 2008-05-21 | 内蒙古蒙牛乳业（集团）股份有限公司 | Health preserving meal flavouring milk and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| JP特开2008-79596A 2008.04.10 |
| 王启军等.大米饮料的研究进展及前景.《中国酿造》.2008,(第03期),第7-9页. * |
| 金海珠等.大米饮料制备工艺研究.《食品与机械》.2005,第21卷(第06期),第68-78页. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101536804A (en) | 2009-09-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103229834B (en) | Milk tea with tartary buckwheat and quinoa, and production method thereof | |
| CN101912141A (en) | Fagopyrumta taricum compound coarse grain beverage and production method thereof | |
| CN106721789A (en) | A kind of oat compound linolenic acid beverage and preparation method thereof | |
| CN101461556A (en) | Seabuckthorn fruit walnut milk and method for producing the same | |
| CN101536804B (en) | Rice beverage and manufacturing method thereof | |
| CN101912142A (en) | Oat compound side crops beverage and production method thereof | |
| CN105639380A (en) | Corn juice beverage and production method thereof | |
| CN110226636A (en) | Formula and process for improving taste and nutrition of oat soymilk | |
| CN106616943A (en) | Instant black fungus nutrition paste and preparation method thereof | |
| CN106689948A (en) | Collagen composite linolenic acid beverage and preparation method thereof | |
| CN107581420A (en) | A kind of the Black Mulberry Juice and preparation method thereof | |
| CN106578800A (en) | Sesame-flavour abelmoschus esculentus beverage and production method thereof | |
| CN105146626A (en) | Production method of fresh lotus root juice beverage | |
| CN108056175A (en) | A kind of fibert dew beverage and preparation method | |
| CN104489820A (en) | Method for preparing dragon fruit liquid | |
| CN104430848A (en) | Low-fat dendrobe and mint yoghourt for tonifying spleen and clearing internal heat and preparation method of low-fat dendrobe and mint yoghourt for tonifying spleen and clearing internal heat | |
| CN107006743A (en) | A kind of manufacture craft of lotus seed juice | |
| CN106578804A (en) | Preservative-free and pigment-free black-rice beverage and preparation method thereof | |
| CN106036274A (en) | Eucommia and blueberry composite fruit juice containing inonotus obliquus polyphenol purified product and preparation method of composite fruit juice | |
| CN106605878A (en) | Sweet rosa roxburghii tratt fruit jam | |
| CN105167044A (en) | Blueberry drink manufacture method | |
| CN108719925A (en) | A kind of vegetarian diet Chinese prickly ash flavoring and preparation method thereof | |
| CN115444104A (en) | Black sesame black soymilk and preparation method thereof | |
| CN108552440A (en) | A kind of Coix seed red bean fruit beverage and preparation method thereof | |
| CN101113392B (en) | Method for producing balsam pear milk wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20230710 Address after: 511675 maitang village, Tangtang Town, Fogang County, Qingyuan City, Guangdong Province Patentee after: QINGYUAN JIADUOBAO HERBAL PLANT TECHNOLOGY Co.,Ltd. Address before: 523852 Changqing North Road, Changan Town, Guangdong, Dongguan Patentee before: GUANGDONG JIADUOBAO DRINK&FOOD Co.,Ltd. |
|
| TR01 | Transfer of patent right |