CN101669662A - Method for preparing compound beverage of asparagus and green pepper - Google Patents
Method for preparing compound beverage of asparagus and green pepper Download PDFInfo
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Abstract
The invention relates to a method for preparing a fruit and vegetable beverage, in particular to a method for preparing a compound beverage of asparagus and green pepper which takes the asparagus andthe green pepper as raw materials for making the beverage. The method is characterized in that the method comprises the steps of unfreezing the waste materials of the asparagus and the green pepper, then pulping, and adding cellulase for enzymatic hydrolysis; and adding pectinase and the cellulase into green pepper juice for the enzymatic hydrolysis, then mixing asparagus natural juice with greenpepper natural juice according to the volume ratio of 8-10:1, obtaining compound juice, and then adding 8-10% of white sugar, 0.05-0.15% of citric acid and 2-3% of honey according to mass fraction. The asparagus compound juice produced by the combined technology has yellow and green color, rich asparagus refreshing fragrance, and sour, sweet, delicious and soft taste.
Description
Technical field
The present invention relates to a kind of preparation method of beverage made of fruits or vegetables, be specially a kind of preparation method of compound beverage of asparagus and green pepper.
Background technology
Asparagus is the perennial perennial root herbaceous plant of Liliaceae Asparagus, formal name used at school Asparagus officinalisL., another name asparagus, asparagus.Asparagus root meat, spring and summer is bloomed, flower unisexuality, yellow green, dioecism.Originate in south of europe Mediterranean bank and Asia Minor, the cultivation history in existing more than 2000 year.In the west, asparagus is regarded as the vegetables of precious first-class, dietotherapeutic, has the reputation of " king in the dish " to claim.
The medical value of asparagus is just the most on the books as far back as Shennong's Herbal, classifies wild asparagus-lucid asparagus as " on top grade " and is only second to genseng.Asparagus contains the indispensable amino acid of human body, mineral matter and other various nutrient elements, contain multiple bioactive ingredients such as saponin compounds and flavonoids, have various biological functions such as antitumor, anti-sudden change, anti-ageing, reducing blood lipid, immunological regulation, nutritionist and vegetarian diet circle personage claim that all it is healthy food and comprehensive anticancer food
[2-3]Asparagus has broad application prospects in food, medicine and other fields, and the asparagus product is very big in the international market demand amount, research and development asparagus health foodstuff series, and market prospects are very wide
[4]
Green pepper has another name called big green pepper, bell pepper, green pepper etc., because of tying the sweet taste berry, cries pimento, dish green pepper again.Green pepper is annual or herbaceos perennial, is that the Solanaceae green pepper belongs to.Contain multiple nutrients materials such as green pepper element and vitamin A, C in the green pepper, have effects such as the digestion of promotion, fat metabolism.Green pepper is the common vegetables in people's daily life, also is the primary raw materials of medicine, chemical industry, military project industry simultaneously, has huge exploitation and is worth
[5]
At present, China asparagus mainly with the product form outlet of processing canned asparagus spear and quick-frozen can, enjoys high reputation in the world except for the fresh food.Development along with asparagus outlet production base, the asparagus dead meal that produces in process is more and more, and in the quick-frozen of green pepper is produced, also produce a large amount of dead meals, these are abandoned material and all contain rich nutrient contents, especially the nutritional labeling in the bamboo shoot skin is identical with the peeling bamboo shoot, has the content of multiple nutritional components to surpass the peeling bamboo shoot.Therefore, make full use of these leftover bits and pieces, the development asparagus tea, the asparagus powder, products such as compound beverage of asparagus and green pepper can not only improve raw-material utilization rate, and can increase economic benefit of enterprises and social benefit.
In the document of composite juice that with the asparagus is one of raw material, occurred having used cider, asparagus juice, pineapple juice, peach juice and asparagus to carry out composite making beverage, but yet there are no the report of the composite making beverage of relevant asparagus and green pepper.
Summary of the invention
The invention provides and a kind ofly be the preparation method that raw material is made a kind of compound beverage of asparagus and green pepper of beverage by asparagus and green pepper.
The present invention is realized by following technical scheme, a kind of preparation method of compound beverage of asparagus and green pepper, asparagus is abandoned material and green pepper to be abandoned material and thaws then and to pull an oar, with high-speed tissue mashing machine's making beating, material water quality ratio is 1: 2-3, take out the asparagus juice after pulling an oar, add the 0.07-0.09% cellulase, pH4.0,40 ℃ of temperature, enzymolysis time 40min; Green pepper juice adds pectase and cellulase carries out enzymolysis, the total enzyme dosage of pectase and cellulase is 0.005-0.015%, 50 ℃ of hydrolysis temperatures, pH4.5, enzymolysis time 45min, asparagus Normal juice then: green pepper Normal juice is according to 8-10: 1 volume ratio mixes and obtains composite juice, keep the 5min sterilization under 80 ℃ of temperature, allotment, composite juice adds water, making the composite juice volume fraction is 28-32%, and then add the white granulated sugar that its mass fraction is 8-10%, the citric acid of 0.05-0.15%, the honey of 2-3%.(pectin 0.04%, xanthans 0.06% CMC0.06%), mix stabiliser solution, add water and quantitatively cross colloid mill in the back, filter then.Adopt 70 ℃ to keep 10min or 80 ℃ of sterilization processing that keep 5min to the beverage after the allotment.
For the enzymolysis processing of asparagus juice, prior art is comparative maturity, below is at green pepper enzymolysis process parameter and the definite definite process that reaches other index of drink formula.
Green pepper enzymolysis process parameter is the definiteness mark really
After green pepper is abandoned the making beating of expecting to thaw, adding the pectase and the cellulase of different proportionings, carry out under certain condition getting juice after the enzymolysis processing, is that index is determined green pepper enzymolysis process parameter to go out the juice filter.The crushing juice rate computing formula is as follows:
Crushing juice rate=[(m-m
0)/m
1] * 100%
In the formula: m is a gained vegetable juice quality behind the enzymolysis; m
0For adding the quality of entry; m
1For dropping into the quality of raw material
[13]
The compound beverage of asparagus and green pepper prescription is determined
Determine and analyze the proportioning of sugared consumption, sour consumption, asparagus juice and green pepper juice and the consumption of honey by single factor experiment, carry out orthogonal test again, determine the prescription of the best by the method for subjective appreciation.
The compound beverage of asparagus and green pepper process for sterilizing is determined
Select different sterilization temperature and sterilizing time, inquire into best process for sterilizing.
The sensory evaluation scores method
Forming group by 10 food Majors marks.Subjective appreciation is evaluated from sour-sweet degree, asparagus flavor, smell and 4 indexs of overall assessment, each index divides, general and differ from 3 grades, counted respectively 6～5,4～3,2～1 fens, and summed up as the good and bad index of comparation and assessment asparagus composite juice prescription with the score of 4 indexs
[11]
Result of experiment and analysis
Determining of 1 green pepper enzymolysis process parameter
1.1 determining of complex enzyme compound proportion
In green pepper Normal juice, add pectase and cellulase, total enzyme dosage 0.010%, when 50 ℃ of hydrolysis temperatures, time 40min, pH3.0, the different proportionings of complex enzyme are to the influence of green pepper crushing juice rate, and experimental result is seen Fig. 1.
Different proportionings with complex enzyme in Fig. 1 compare and can find, pectase and cellulase by carrying out when composite at 6: 1, and hydrolysis result is best, and the green pepper crushing juice rate reaches 80.5%.
1.2 different pH values are to the influence of green pepper enzymolysis
In green pepper Normal juice, add complex enzyme, total enzyme dosage 0.010%, the proportioning of pectase and cellulase is 6: 1,50 ℃ of hydrolysis temperatures, time 40min, to the influence of green pepper crushing juice rate, experimental result was seen Fig. 2 when the enzyme action pH value was respectively pH3.0, Ph3.5, pH4.0, Ph4.5, pH5.0.
As can be seen from Figure 2, when complex enzyme was pH4.5 in the pH value, hydrolysis result was best, and crushing juice rate is higher, reaches 75.5%, and was 70% at the pH3.0 crushing juice rate, and crushing juice rate is 73% during pH5.0.
1.3 different temperatures is to the influence of green pepper enzymolysis
In green pepper Normal juice, add complex enzyme, total enzyme dosage 0.010%, the proportioning of pectase and cellulase is 6: 1, when enzymolysis time 40min, pH4.0, to the influence of green pepper crushing juice rate, experimental result was seen Fig. 3 when hydrolysis temperature was respectively 30 ℃, 40 ℃, 50 ℃, 60 ℃, 70 ℃.
As seen from Figure 3, hydrolysis temperature is in the time of 30 ℃, crushing juice rate is lower, and along with temperature raises gradually, crushing juice rate also increases gradually, hydrolysis temperature is 50 ℃, hydrolysis result is better, and crushing juice rate is about 78%, and temperature continues to raise, the green pepper crushing juice rate reduces to 72.5%, is because high temperature has destroyed the activity of enzyme.
1.4 different time is to the influence of green pepper enzymolysis
In green pepper Normal juice, add complex enzyme, total enzyme dosage 0.010%, the proportioning of pectase and cellulase is 6: 1, hydrolysis temperature is 50 ℃, pH4.0, to the influence of green pepper crushing juice rate, experimental result was seen Fig. 4 when enzymolysis time was respectively 20min, 30min, 40min, 50min, 60min.As seen from Figure 4, when enzymolysis time was 20min, crushing juice rate was 74%, was because enzymolysis time is insufficient.Along with the increase of enzymolysis time, the green pepper crushing juice rate is also increasing, and when enzymolysis time reached 50min, hydrolysis result was better, and crushing juice rate can reach 79%, and when enzymolysis time continued to increase, crushing juice rate was 78.9%, changes little.
1.5 determining of the best enzymolysis process parameter of complex enzyme
In green pepper Normal juice, add complex enzyme, total enzyme dosage 0.010%, the proportioning of pectase and cellulase is 6: 1, selects L for use
9(3
4) orthogonal table, be index with crushing juice rate (%), hydrolysis temperature, time, pH value three factors are carried out orthogonal test, determine that according to single factor experiment factor level sees Table 1, test results and analysis see Table 2.
Table 1 factor level table
Table 2 orthogonal experiments and analytical table
By the range analysis of table 2 as can be seen, each factor is followed successively by the influence degree of green pepper enzymolysis: enzyme action pH value＞hydrolysis temperature＞enzymolysis time.Test gained enzymolysis optimal processing parameter level is A
2B
1C
2, and the optimal processing parameter level of theoretical enzymolysis is A
2B
1C
1, under this level, do for supplement demonstration test, recording the green pepper crushing juice rate is 81.5%, determines that thus green pepper enzymolysis optimal processing parameter level is A
2B
1C
1, promptly the enzyme action pH value is pH4.5,50 ℃ of hydrolysis temperatures, enzymolysis time 45min.
The prescription of 2 compound beverage of asparagus and green pepper is determined
By single factor analysis and definite sugared consumption, sour consumption, asparagus juice and the proportioning of green pepper juice and the consumption of honey, carry out orthogonal test more earlier, determine best prescription by the method for subjective appreciation.
2.1 determining of asparagus juice and green pepper juice consumption proportion
The consumption proportion of asparagus juice and green pepper juice is the key factor that influences asparagus composite juice mouthfeel, and suitable proportioning can make the existing reasonable mouthfeel of asparagus composite juice beverage, can maintain the local flavor of asparagus again.The amount that white granulated sugar, citric acid and composite juice are added in test is respectively mass fraction 10.0%, 0.30% and 30%, and wherein asparagus Normal juice cooperated with volume ratio respectively with green pepper Normal juice in 9: 1,8: 2,7: 3,6: 4,5: 5.Use the hedonic scoring system, select the ratio range that the asparagus fragrant is arranged, result of the test sees Table 3.
Table 3 asparagus juice and green pepper juice proportioning are suited one's taste influences table
As can be seen from Table 3, the volume ratio of asparagus juice and green pepper juice 6: 4 and 5: 5 o'clock, the green pepper flavor is dense, and asparagus is lightly seasoned, even does not almost have the asparagus flavor, can not embody the distinctive local flavor of asparagus juice, and the composite juice color is darker; Both volume ratios are 9: 1,8: 2 o'clock, and the asparagus local flavor is dense, have light green pepper flavor again.Therefore, both proper volume ratios are 9: 1,8: 2.
2.2 sugar is to the influence of asparagus juice beverage mouthfeel
Sweet taste is one of key factor that influences the asparagus juice mouthfeel, and in order to determine suitable white granulated sugar amount ranges, white granulated sugar consumption (mass fraction) is selected 5.0%, 7.0%, 9.0%, 11.0%, 13.0%5 level.Other factors are selected respectively: the consumption 30% of compound Normal juice, and asparagus juice and green pepper juice proportioning volume ratio are 9: 1, the consumption of citric acid is 0.20%.By subjective appreciation, select suitable white granulated sugar and add scope, the results are shown in Table 4.
The sugared consumption of table 4 is to the table that influences of mouthfeel
As can be seen from Table 4, the white granulated sugar consumption is 5.0% o'clock, and the mouthfeel meta-acid can not embody the soft mouthfeel of composite juice; The white granulated sugar consumption is 13.0% o'clock, and mouthfeel is sweet partially; The white granulated sugar consumption is 9.0% and 11.0% o'clock, and sour-sweet suitable, mouthfeel is soft.Therefore, from the granulated sugar consumption 9.0% and 11.0% o'clock proper.
2.3 acid is to the influence of asparagus composite juice beverage mouthfeel
Organic acid is also very big to the influence of asparagus juice beverage mouthfeel, and in order to determine suitable citric acid amount ranges, the consumption of citric acid (mass fraction) is selected 0.10%, 0.20%, 0.30%, 0.40%, 0.50%5 level.Other factors are selected respectively: the consumption 30% of compound Normal juice, and wherein asparagus juice and green pepper juice proportioning volume ratio are 9: 1, the consumption of white granulated sugar is 8.0%.By subjective appreciation, select suitable citric acid and add scope, the results are shown in Table 5.
The sour consumption of table 5 is to the table that influences of mouthfeel
As shown in Table 5, the citric acid consumption is 0.10% o'clock, and mouthfeel is fit to, and is sour-sweet tasty and refreshing; The citric acid consumption is 0.20% o'clock, and mouthfeel is fit to, slightly acid.The citric acid consumption is 0.30%, 0.40%, 0.50% o'clock, and the mouthfeel meta-acid has astringent taste slightly.Therefore, proper citric acid consumption is 0.10% and 0.20%.
2.4 honey is to the influence of asparagus juice beverage
For mouthfeel and the local flavor that increases beverage, particularly consumer's the taste of meeting the need of market adds honey in asparagus composite juice beverage, in order to determine the addition of honey, the consumption of honey (mass fraction) selects 1.0%, 3.0%, 5.0%, 7.0%, 9.0%5 levels, other factors are: the consumption of compound Normal juice is 30%, asparagus juice and green pepper juice proportioning volume ratio are 9: 1, the consumption of white granulated sugar is 9.0%, and the consumption of citric acid is 0.10%.By subjective appreciation, select suitable honey and add scope, the results are shown in Table 6.
The addition of table 6 honey is to the table that influences of mouthfeel
From the result of table 6 as can be seen, the addition of honey is 1.0% o'clock, and is very little to the mouthfeel influence of composite juice, when the addition of honey is 5.0%, 7.0%, 9.0%, mouthfeel is sweet partially, covered the local flavor of asparagus composite juice simultaneously, honey flavour is heavier, when the addition of honey is 3.0%, prepared asparagus composite juice beverage mouthfeel is soft, special local flavor is arranged, and therefore, the optimum addition of honey is 3.0%.
2.5 the prescription of asparagus composite juice is determined
In order to obtain optimum formula, on the basis of above experiment of single factor, the consumption of white granulated sugar consumption, citric acid consumption, asparagus juice and green pepper juice volume ratio and honey is carried out the orthogonal test of four factors, three levels, select L for use
9(3
4) orthogonal table, according to single factor experiment, determine the factor optimum level of orthogonal test, the factor level table sees Table 7, and test results and analysis see Table 8.
Table 7 factor level table
Table 8 orthogonal test and analysis of results table
As shown in Table 8, each factor is followed successively by the influence degree of mouthfeel: asparagus juice and green pepper juice volume ratio＞citric acid consumption＞white granulated sugar consumption＞honey consumption.The test optimal level is A
2B
2C
3D
1, theoretical optimal level is A
2B
2C
3D
3, do for supplement demonstration test with this understanding, the products obtained therefrom honey flavour is heavier, and mouthfeel is sweet partially, determines that thus the optimal level of composite juice prescription is A
2B
2C
3D
1, promptly asparagus Normal juice and green pepper juice volume ratio are 9: 1, and the white granulated sugar consumption is 9.0%, and the citric acid consumption is 0.10%, and the honey consumption is 2.5%.Because total consumption of asparagus Normal juice and green pepper juice is controlled at mass fraction 30%, proportioning is volume ratio 9: 1, so the addition of asparagus Normal juice is a mass fraction 27%, the addition of green pepper Normal juice is a mass fraction 3%, asparagus composite juice color and luster yellow green by this combinations produce, strong asparagus delicate fragrance is arranged, sweet and sour taste, mouthfeel is soft.
Determining of 3 process for sterilizing parameters
Sterilization is the critical process of a product, and the formulation of best sterilization parameter is related to the stability and the shelf-life of product, therefore needs to inquire into the process for sterilizing condition an of the best.The sterilization purpose is in order to kill the harmful microorganism in the beverage, to prolong the shelf-life of product.Behind deployed asparagus composite beverage hot filling, sealing under 70 ℃～90 ℃ temperature, is carried out 5min～15min sterilization
[16], and be cooled to room temperature, and carry out subjective appreciation, the results are shown in Table 9.
Subjective appreciation table under the different sterilizations of table 9
As shown in Table 9, the sterilization conditions that adopts 70 ℃ of 10min or 80 ℃ of 5min influences minimum to the organoleptic properties of product, if sterilization temperature higher (more than 90 ℃) or high temperature sterilization overlong time, destroyed the stability of product on the contrary, produce a little deposited phenomenon, and the local flavor of product is descended, and color and luster is not good.Therefore, the 5min sterilization is carried out in the canned back of composite juice beverage under 80 ℃ of temperature.
Description of drawings
The different proportionings of Fig. 1 complex enzyme are to the figure that influences of green pepper crushing juice rate
The different pH values of Fig. 2 are to the figure that influences of green pepper enzymolysis
Fig. 3 different temperatures is to the figure that influences of green pepper enzymolysis
Fig. 4 different time is to the figure that influences of green pepper enzymolysis
The specific embodiment
Embodiment 1, a kind of preparation method of compound beverage of asparagus and green pepper abandons material and green pepper with asparagus and abandons material and thaw then and to pull an oar, and pulls an oar with high-speed tissue mashing machine, material water quality ratio is 1: 2, gradually to high speed, beating time is 1min by low speed, takes out the asparagus juice after pulling an oar, the cellulase that adds 0.07% mass ratio, pH4.0,40 ℃ of temperature, enzymolysis time 40min; Green pepper juice adds pectase and cellulase carries out enzymolysis, the total enzyme dosage of pectase and cellulase is mass ratio 0.005% (pectase and a cellulase), 50 ℃ of hydrolysis temperatures, pH4.5, enzymolysis time 45min, asparagus Normal juice then: green pepper Normal juice is mixed according to 8: 1 volume ratios and is obtained composite juice, keep the 5min sterilization under 80 ℃ of temperature, allotment, composite juice adds water, making the composite juice volume fraction is 28%, and then to add its mass fraction be 8.0% white granulated sugar, 0.12% citric acid, 2% honey.Stabiliser solution (pectin 0.04%, xanthans 0.06%, CMC (sodium carboxymethylcellulose) 0.06%) mixes, and adds water and quantitatively crosses colloid mill in the back, filters then.Beverage after the allotment is adopted 70 ℃ of sterilization processing that keep 10min.
Embodiment 3, a kind of preparation method of compound beverage of asparagus and green pepper abandons material and green pepper with asparagus and abandons material and thaw then and to pull an oar, and pulls an oar with high-speed tissue mashing machine, material water quality ratio is 1: 2, gradually to high speed, beating time is 1min by low speed, takes out the asparagus juice after pulling an oar, add 0.08% cellulase, pH4.0,40 ℃ of temperature, enzymolysis time 40min; Green pepper juice adds pectase and cellulase carries out enzymolysis, the total enzyme dosage of pectase and cellulase is 0.010% (pectase: cellulase=6: 1), 50 ℃ of hydrolysis temperatures, pH4.5, enzymolysis time 45min, asparagus Normal juice then: green pepper Normal juice is mixed according to 9: 1 volume ratios and is obtained composite juice, keep the 5min sterilization under 80 ℃ of temperature, allotment, composite juice adds water, making the composite juice volume fraction is 30%, and then to add its mass fraction be 9.0% white granulated sugar, 0.10% citric acid, 2.5% honey.(pectin 0.04%, xanthans 0.06% CMC0.06%), mix stabiliser solution, add water and quantitatively cross colloid mill in the back, filter then.Adopt 70 ℃ to keep 10min or 80 ℃ of sterilization processing that keep 5min to the beverage after the allotment.
Claims (4)
1, a kind of preparation method of compound beverage of asparagus and green pepper, it is characterized in that asparagus is abandoned material and green pepper to be abandoned material and thaw then and to pull an oar, pull an oar with high-speed tissue mashing machine, material water quality ratio is 1: 2-3, take out the asparagus juice after pulling an oar, add the 0.07-0.09% cellulase, pH4.0,40 ℃ of temperature, enzymolysis time 40min; Green pepper juice adds pectase and cellulase carries out enzymolysis, the total enzyme dosage of pectase and cellulase is 0.005-0.015%, 50 ℃ of hydrolysis temperatures, pH4.5, enzymolysis time 45min, asparagus Normal juice then: green pepper Normal juice is according to 8-10: 1 volume ratio mixes and obtains composite juice, keeps the 5min sterilization under 80 ℃ of temperature; Allotment, composite juice adds water, making the composite juice volume fraction is 28-32%, and then adds the white granulated sugar that its mass fraction is 8-10%, the citric acid of 0.05-0.15%, the honey of 2-3%, and stabilizing agent, mix, add water and quantitatively cross colloid mill in the back, filter then, the beverage after the allotment is adopted 70 ℃-80 ℃ sterilization processing that keep 5min-10min.
2, the preparation method of compound beverage of asparagus and green pepper according to claim 1, it is characterized in that asparagus is abandoned material and green pepper to be abandoned material and thaw then and to pull an oar, pull an oar with high-speed tissue mashing machine, material water quality ratio is 1: 2, take out the asparagus juice after pulling an oar, add 0.08% cellulase, pH4.0,40 ℃ of temperature, enzymolysis time 40min; Green pepper juice adds pectase and cellulase carries out enzymolysis, the total enzyme dosage of pectase and cellulase is 0.010%, 50 ℃ of hydrolysis temperatures, pH4.5, enzymolysis time 45min, asparagus Normal juice then: green pepper Normal juice is mixed according to 9: 1 volume ratios and is obtained composite juice, keeps the 5min sterilization under 80 ℃ of temperature; Allotment, composite juice adds water, making the composite juice volume fraction is 28-32%, and then to add its mass fraction be 9% white granulated sugar, 0.10% citric acid, 2.5% honey, and stabilizing agent, mix, add water and quantitatively cross colloid mill in the back, filter then, the beverage after the allotment is adopted 70 ℃-80 ℃ sterilization processing that keep 5min-10min.
3, the preparation method of compound beverage of asparagus and green pepper according to claim 1 and 2 is characterized in that stabilizing agent is the material of following mass ratio, pectin 0.04%, xanthans 0.06%, CMC0.06%.
4, the preparation method of compound beverage of asparagus and green pepper according to claim 1 and 2 is characterized in that pectase: the mass ratio of cellulase is 6: 1.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102415458A (en) * | 2011-12-14 | 2012-04-18 | 菏泽巨鑫源食品有限公司 | Asparagus green tea drink and preparation method thereof |
| CN105310064A (en) * | 2015-10-19 | 2016-02-10 | 徐州工程学院 | Instant burdock composite freeze-dried product and manufacturing method thereof |
| CN105595121A (en) * | 2015-12-22 | 2016-05-25 | 赵洪军 | Method for preparing sweet-osmanthus and asparagus health drink |
| CN105595123A (en) * | 2015-12-24 | 2016-05-25 | 赵洪军 | Preparation method for cacumen asparagi and mung bean health drink |
| CN105661199A (en) * | 2016-01-14 | 2016-06-15 | 山东鲁菱果汁有限公司 | Concentrated green pepper clear juice and preparation method thereof |
| CN105875927A (en) * | 2016-05-03 | 2016-08-24 | 上海海勋实业有限公司 | Selenium-enriched hericium erinaceus and mulberry composite beverage and preparation method thereof |
| CN111109477A (en) * | 2020-02-07 | 2020-05-08 | 海南煊烨生物科技有限公司 | Preparation method of fruit honey beverage capable of promoting digestion |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1245661A (en) * | 1998-08-25 | 2000-03-01 | 钟东生 | Green series beverage |
| CN1137639C (en) * | 2000-07-27 | 2004-02-11 | 北京顺鑫牵手有限责任公司 | Series fruit and vegetable juice using carrot as main raw material and prepn. method therefor |
| CN1334043A (en) * | 2001-08-30 | 2002-02-06 | 成都众康科技有限公司 | Asparagus juice beverage and its preparing process |
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2009
- 2009-09-22 CN CN2009100755265A patent/CN101669662B/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102415458A (en) * | 2011-12-14 | 2012-04-18 | 菏泽巨鑫源食品有限公司 | Asparagus green tea drink and preparation method thereof |
| CN105310064A (en) * | 2015-10-19 | 2016-02-10 | 徐州工程学院 | Instant burdock composite freeze-dried product and manufacturing method thereof |
| CN105595121A (en) * | 2015-12-22 | 2016-05-25 | 赵洪军 | Method for preparing sweet-osmanthus and asparagus health drink |
| CN105595123A (en) * | 2015-12-24 | 2016-05-25 | 赵洪军 | Preparation method for cacumen asparagi and mung bean health drink |
| CN105661199A (en) * | 2016-01-14 | 2016-06-15 | 山东鲁菱果汁有限公司 | Concentrated green pepper clear juice and preparation method thereof |
| CN105875927A (en) * | 2016-05-03 | 2016-08-24 | 上海海勋实业有限公司 | Selenium-enriched hericium erinaceus and mulberry composite beverage and preparation method thereof |
| CN111109477A (en) * | 2020-02-07 | 2020-05-08 | 海南煊烨生物科技有限公司 | Preparation method of fruit honey beverage capable of promoting digestion |
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| CN101669662B (en) | 2012-06-06 |
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