CN101791009A - Papaya milk drink and preparation method thereof - Google Patents
Papaya milk drink and preparation method thereof Download PDFInfo
- Publication number
- CN101791009A CN101791009A CN201010110885.2A CN201010110885A CN101791009A CN 101791009 A CN101791009 A CN 101791009A CN 201010110885 A CN201010110885 A CN 201010110885A CN 101791009 A CN101791009 A CN 101791009A
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- papaya
- milk
- pawpaw
- citric acid
- milk drink
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- 235000009467 Carica papaya Nutrition 0.000 title claims abstract description 93
- 235000020124 milk-based beverage Nutrition 0.000 title claims abstract description 27
- 240000006432 Carica papaya Species 0.000 title claims description 64
- 238000002360 preparation method Methods 0.000 title description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 81
- 210000004080 milk Anatomy 0.000 claims abstract description 59
- 235000013336 milk Nutrition 0.000 claims abstract description 57
- 239000008267 milk Substances 0.000 claims abstract description 56
- 241000219173 Carica Species 0.000 claims abstract description 29
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- 235000012907 honey Nutrition 0.000 claims abstract description 10
- 235000006264 Asimina triloba Nutrition 0.000 claims description 63
- 238000000034 method Methods 0.000 claims description 24
- 238000004659 sterilization and disinfection Methods 0.000 claims description 13
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- 235000013361 beverage Nutrition 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 abstract description 17
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 235000019629 palatability Nutrition 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000029087 digestion Effects 0.000 abstract description 5
- 239000000203 mixture Substances 0.000 abstract description 4
- 230000003014 reinforcing effect Effects 0.000 abstract description 4
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 206010013911 Dysgeusia Diseases 0.000 abstract description 3
- 235000013399 edible fruits Nutrition 0.000 abstract description 3
- 239000012530 fluid Substances 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract 2
- 208000035240 Disease Resistance Diseases 0.000 abstract 1
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 230000036528 appetite Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 201000011510 cancer Diseases 0.000 abstract 1
- 230000006651 lactation Effects 0.000 abstract 1
- 239000001509 sodium citrate Substances 0.000 abstract 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 abstract 1
- 239000000047 product Substances 0.000 description 46
- 235000009508 confectionery Nutrition 0.000 description 9
- 230000003796 beauty Effects 0.000 description 4
- 210000000481 breast Anatomy 0.000 description 4
- 238000003475 lamination Methods 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000001835 salubrious effect Effects 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 235000012976 tarts Nutrition 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 240000008918 Chaenomeles cathayensis Species 0.000 description 1
- 235000009810 Chaenomeles cathayensis Nutrition 0.000 description 1
- 208000028018 Lymphocytic leukaemia Diseases 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100028255 Renin Human genes 0.000 description 1
- 108090000783 Renin Proteins 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 230000001772 anti-angiogenic effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- AMSCMASJCYVAIF-QCVMBYIASA-N carpaine Chemical compound O([C@H]1CC[C@@H](CCCCCCCC(=O)O2)N[C@H]1C)C(=O)CCCCCCC[C@H]1N[C@@H](C)[C@@H]2CC1 AMSCMASJCYVAIF-QCVMBYIASA-N 0.000 description 1
- HXFUVYFNBRBBPM-UHFFFAOYSA-N carpaine Natural products CC1(CCCCCCCC(=O)O1)C2CCCN2 HXFUVYFNBRBBPM-UHFFFAOYSA-N 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 208000032839 leukemia Diseases 0.000 description 1
- 230000004130 lipolysis Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000012797 qualification Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 230000009885 systemic effect Effects 0.000 description 1
- 230000008542 thermal sensitivity Effects 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a papaya milk drink, which is a drink product prepared by mixing 20 to 60 weight parts of pure fresh milk, 6 to 15 weight parts of papaya raw stock and 0.4 to 0.6 weight part of citric acid, and homogenizing, filling and sterilizing the mixture. The papaya raw stock is a finished product of the papaya raw stock which is processed by suppliers in the market. 0.05 to 0.08 weight parts of sodium citrate and 0.08 to 0.2 weight parts of honey can also be added to improve mouthfeel and increase fragrance and quality stability. In the papaya milk drink, the ratio of the pure fresh milk to the papaya raw stock is proper and the citric acid is blended so that the papaya milk drink has the advantages of palatability, strong milk flavor, fine and smooth mouthfeel, long aftertaste, uniform fluid state of products, unique orange color of papaya fruits, inadhesion, paste, appetite promotion and suitability for vast consumers. The papaya milk drink also has the effects of reinforcing spleen and promoting digestion, promoting lactation and resisting cancer, replenishing nutrition, increasing disease resistance, beautifying and protecting skin, and deferring senility.
Description
Technical field the present invention relates to a kind of papaya milk drink and method for making.
Background technology application for a patent for invention prospectus disclosed, that application number is CN1701669A on November 30th, 2005 discloses " fresh pawpaw milk and preparation method thereof ".The technical scheme of the disclosure file record is a kind of fresh pawpaw milk, makes by fresh milk and bright pawpaw, and be that 70～90% fresh milk and percentage composition are that 10～30% bright pawpaw mixes with percentage composition, obtain its described product.From the fresh milk ratio of its qualification, the minimum ratio that fresh milk accounts for the fresh pawpaw milk product is 70%, the highlyest then reaches 90%.A high proportion of like this fresh milk content is for the fresh pawpaw milk product, be easy to generate lamination, and fresh pawpaw milk is neutral milk, the processing later stage is if sterilization is not thorough, the microorganism swell takes place easily, make the shelf life of product shorten, and fresh pawpaw milk product sterilization parameter is 80～100 ℃, 30 minutes, for a long time high temperature sterilization makes that the nutritional labeling loss is bigger in bright pawpaw and the fresh milk, particularly the vitamin loss for some thermal sensitivitys is bigger, makes the nutritive value of fresh pawpaw milk reduce.Therefore, it is too short that also there is the storage time of many deficiencies or defective, particularly fresh Chinese flowering quince syrup in the scheme of this document, stability in the formula for a product is difficult to guarantee that nutrition arrangement is unreasonable that mouthfeel is not good enough etc., be necessary to study new processing technology and prescription, make it to be fit to the consumer more and drink.
The blending type that summary of the invention the objective of the invention is to propose good, the bright pawpaw of a kind of mouthfeel, pure fresh milk and the citric acid ratio is moderate, sour and sweet palatability, nutrition arrangement have the double effects of bright pawpaw and pure fresh milk rationally, simultaneously concurrently contains milk beverage, papaya milk drink and method for making are to solve deficiency of the prior art.
This papaya milk drink that the present invention proposes, it is characterized in that it is mixed in following weight portion ratio by pawpaw magma, pure fresh milk and citric acid, the beverage products of making through homogeneous, can, sterilization: pure fresh milk: pawpaw magma: citric acid=20-60: 6-15: 0.4-0.6.
Three kinds of preferable weight portion proportionings of component are pure fresh milks: pawpaw magma: citric acid=40: 8-10: 0.4-0.5.
The weight portion proportioning of three kinds of component the bests is pure fresh milks: pawpaw magma: citric acid=40: 10: 0.5.
Used pawpaw magma is selected from the pawpaw magma finished product that supplier's processing is handled well on the market.
On above-mentioned prescription basis, can also add an amount of natrium citricum, honey etc., to improve mouthfeel and to increase fragrance.The addition of natrium citricum, honey is respectively weight portion 0.05-0.08 and 0.08-0.2.
The papaya milk drink method for making that the present invention proposes is characterized in that it has the following steps:
(1) pawpaw magma, pure fresh milk are mixed for 20-60: 6-15 by weight ratio, the citric acid that adds 0.4-0.6 weight portion again carries out allocation processing;
(2) adopt homogenizer to carry out homogeneous and handle, the pressure of homogeneous is 15-20MPa;
(3) carry out sterilization after the can, sterilization temperature is 80-95 ℃, and the time is 10-20 minute.
Main feature of the present invention is that the blend proportion of pure fresh milk and pawpaw magma is moderate, adopt citric acid to carry out allocation processing, sour and sweet palatability, milk are distinguished the flavor of strong, delicate mouthfeel and lubricious, long times of aftertaste, product is the homogeneous (uniform) fluid state, color and luster be pawpaw fruit distinctive orange-yellow, not thickness, do not eke out a living, see look and think food.Because the papaya milk beverage is to adopt citric acid to allocate to form, and belongs to acidity and contains milk beverage, helps the sterilization in processing technology later stage, and acidic products itself just has certain antibacterial action, makes that the nutritional labeling of product is kept to greatest extent.
The products characteristics of papaya milk drink:
1. reinforcing spleen to promote digestion: the papain in the pawpaw can be an aliphatic acid with lipolysis; Modern medicine is found, contains a kind of ferment in the pawpaw, and the energy digesting protein helps human body food is digested and absorbs, so the merit of reinforcing spleen to promote digestion is arranged.
2. logical breast is anticancer: the renin in the pawpaw has logical breast effect, and carpaine has the merit of antiangiogenic property leukaemia, so can be used for logical breast and treatment lymphatic leukemia.
3. supplement the nutrients, improve resistance against diseases: contain a large amount of carbohydrate, protein, fat, multivitamin and multiple human body essential amino acid in the papaya milk beverage, can effectively replenish the nutrient of human body, strengthen the resistance against diseases of body.
4. the papaya milk drink effect that also has beauty and skin care, delay senility: pawpaw is rich in vitamin, carrotene, and this is a kind of natural antioxidant, the oxidation that can effectively resist systemic cell destroys making human body quicken old and feeble oxygen radical.
In addition, this product the present invention kept that intrinsic all of pure fresh milk, bright pawpaw are aid digestion, the effect and the characteristic of beauty treatment, strong body, beauty treatment.The meeting of pure fresh milk, pawpaw magma and citric acid content influences the stability and the bactericidal effect of papaya milk beverage, and therefore, the addition of suitable pure fresh milk, pawpaw magma and citric acid is most important to the quality quality of papaya milk beverage.Above-mentioned assembly ratio of the present invention and processing technology are laid a good foundation for the product fine quality, generally are suitable for consumers in general's taste.
Further specify beneficial effect of the present invention with example below.
Specific embodiment example 1: the pure fresh milk with 20 weight portions mixes with the pawpaw magma of 6 weight portions, and the citric acid that adds 0.4 weight portion carries out homogeneous after the allocation processing, can, sterilization.The pressure of homogeneous is 15-20MPa, and sterilization temperature is 80-95 ℃, and the time is 10-20 minute.The finished product that obtains after product machines is the homogeneous (uniform) fluid state, color and luster be pawpaw fruit distinctive orange-yellow, not thickness, do not eke out a living, delicate mouthfeel and lubricious, long times of aftertaste.
This routine products obtained therefrom clean taste, exquisiteness have light pawpaw fragrance, and the milk flavor is light partially, and tart flavour is light partially, and Product Status is thinner.
Through on probation, product have reinforcing spleen to promote digestion, logical breast anticancer, supplement the nutrients the effect that improve resistance against diseases, beauty and skin care, delays senility, and suitable with existing similar products.
Example 2: with weight ratio be pure fresh milk: pawpaw magma: citric acid=30: 8: 0.4 hybrid process.Method is with example 1.
Products obtained therefrom has the enhancing with the pawpaw local flavor slightly except that the milk flavor, and all the other proterties are similar to last example.The consumer that this routine proportioning is suitable for light taste eats.
Example 3: with weight ratio be pure fresh milk: pawpaw magma: citric acid=40: 8: 0.5 hybrid process.Method is with example 1.
The products obtained therefrom delicate mouthfeel is smooth, and salubrious pawpaw fragrance is arranged, and milk fragrance is strong, sour and sweet palatability, and the sense of product stiff strengthens to some extent, state is even.
Example 4: with weight ratio is pure fresh milk: pawpaw magma: citric acid=40: 10: 0.5 hybrid process.Method is with example 1.
The products obtained therefrom delicate mouthfeel is smooth, and pawpaw fragrance is clear pleasant, the strong nature of milk fragrance, and sour and sweet palatability, pawpaw and the collocation of milk local flavor are coordinated, and the sense of product stiff is better, state is even.
Example 5: pure fresh milk: pawpaw magma: citric acid=50: 10: 0.5 hybrid process.Method is with example 1.
The products obtained therefrom delicate mouthfeel is smooth, has salubrious pawpaw fragrance, and the milk flavor is strong, sour and sweet palatability.Product comparatively thickness, state is even inadequately.
Example 6: with weight ratio be pure fresh milk: pawpaw magma: citric acid=50: 12: 0.5 hybrid process.Method is with example 1.
The products obtained therefrom delicate mouthfeel is smooth, has too strong pawpaw fragrance, and the milk flavor is strong, sour and sweet palatability.Product comparatively thickness, state is even inadequately, and microprecipitation is arranged.
Example 7: with weight ratio be pure fresh milk: pawpaw magma: citric acid=60: 12: 0.6 hybrid process.Method is with example 1.
The products obtained therefrom delicate mouthfeel is smooth, has too strong pawpaw fragrance, milk thick taste, mouthfeel meta-acid.Product very thickness, state is inhomogeneous, and small amount of precipitate is arranged.
Example 8: with weight ratio be pure fresh milk: pawpaw magma: citric acid=60: 15: 0.6 hybrid process.Method is with example 1.
The products obtained therefrom delicate mouthfeel is smooth, has too strong pawpaw fragrance, milk thick taste, mouthfeel meta-acid.Product very thickness, state is inhomogeneous, and partly precipitated is arranged.
Example 9: increase the natrium citricum of 0.06 weight portion and the honey hybrid process of 0.1 weight portion on example 3 proportioning bases, all the other are constant, and method is with example 1.The products obtained therefrom delicate mouthfeel is smooth, and is fragrant and sweet good to eat, and salubrious pawpaw fragrance is arranged, and milk fragrance is strong, sour and sweet palatability, and the sense of product stiff strengthens to some extent, state is even.Product stores 6 months at normal temperatures lamination does not take place.
When this routine honey addition changed between 0.08-0.2 weight portion, mouthfeel did not have significant change.
Example 10: increase by 0.08 weight portion natrium citricum and 0.1 weight portion honey hybrid process on example 4 proportioning bases, all the other are constant, and method is with example 1.The products obtained therefrom delicate mouthfeel is smooth, and pawpaw fragrance and honey fragrance are clear pleasant, the strong nature of milk fragrance, and sour and sweet palatability, pawpaw and the collocation of milk local flavor are coordinated, and the sense of product stiff is fine, state is even, no lamination.Product stores 9 months at normal temperatures lamination does not take place.
When this routine honey addition changed between 0.08-0.2 weight portion, mouthfeel did not have significant change.
More than each the example used pawpaw magma be selected from the pawpaw magma finished product that the auspicious fruit juice industry of lattice (Tianjin) Co., Ltd provides; Pure fresh milk meets the every requirement in the standard GB 6914 " fresh cow's milk acquisition criteria ".Citric acid is right two chemical industry Co., Ltd commercially available prod, Yunnan.
More than the milk local flavor of each routine product become aromatic along with the increase of pure fresh milk ratio, pawpaw fragrance becomes strong along with the increase of pawpaw magma ratio, the souring of product tart flavour along with the increase of citric acid ratio, but the stability of product reduces along with the increase of pure fresh milk ratio, and other indexs are constant substantially.
Through check, more than each routine physical and chemical index and sanitary index all meet the GB21732 requirement.Through trying out of specific crowd, mouthfeel generally reflects well, is popular.
Compared with the prior art, more than each routine papaya milk drink in shelf life, can keep product with uniform and stable state and mouthfeel, and it is temperature 80-95 ℃ in the sterilization parameter, kept the nutritional labeling in pure fresh milk and the bright pawpaw under time 10-20 minute the condition to greatest extent, product adopts pawpaw magma finished product to process, avoided bright pawpaw perishable problem in storage, make the shelf-life of papaya milk drink can reach normal temperature following 9 months, help the mechanization production and the sale of papaya milk drink.
Claims (6)
1. papaya milk drink is characterized in that it is mixed in following weight portion ratio by pawpaw magma, pure fresh milk and citric acid, the beverage products of making through homogeneous, can, sterilization:
Pure fresh milk: pawpaw magma: citric acid=20-60: 6-15: 0.4-0.6.
2. papaya milk drink according to claim 1 is characterized in that three kinds of pure fresh milks of component: pawpaw magma: citric acid=40: 8-10: 0.4-0.5.
3. papaya milk drink according to claim 1 is characterized in that pure fresh milk: pawpaw magma: citric acid=40: 10: 0.5.
4. papaya milk drink according to claim 1 is characterized in that used pawpaw magma is commercially available pawpaw magma finished product.
5. according to the described papaya milk drink of one of claim 1-4, it is characterized in that adding an amount of natrium citricum, honey, the addition of natrium citricum, honey is respectively weight portion 0.05-0.08 and 0.08-0.2.
6. the method for making of a papaya milk drink is characterized in that it has the following steps:
(1) pawpaw magma, pure fresh milk are mixed for 20-60: 6-15 by weight ratio, the citric acid that adds 0.4-0.6 weight portion again carries out allocation processing;
(2) adopt homogenizer to carry out homogeneous and handle, the pressure of homogeneous is 15-20MPa;
(3) carry out sterilization after the can, sterilization temperature is 80-95 ℃, and the time is 10-20 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010110885.2A CN101791009A (en) | 2010-02-10 | 2010-02-10 | Papaya milk drink and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010110885.2A CN101791009A (en) | 2010-02-10 | 2010-02-10 | Papaya milk drink and preparation method thereof |
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| Publication Number | Publication Date |
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| CN101791009A true CN101791009A (en) | 2010-08-04 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201010110885.2A Pending CN101791009A (en) | 2010-02-10 | 2010-02-10 | Papaya milk drink and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599248A (en) * | 2012-04-09 | 2012-07-25 | 重庆光大(集团)有限公司 | Formula of papaya yogurt drink |
| CN102613301A (en) * | 2012-04-09 | 2012-08-01 | 重庆光大(集团)有限公司 | Processing method for papaya yoghurt beverage |
| CN102960452A (en) * | 2012-11-29 | 2013-03-13 | 吴柠君 | Almond fruity milk and producing method thereof |
| CN104206535A (en) * | 2014-07-10 | 2014-12-17 | 阜阳市四季旺食品有限公司 | Hami melon juice with alfalfa bud |
| CN104814139A (en) * | 2015-05-04 | 2015-08-05 | 广西百色壮牛牧业有限公司 | Pawpaw buffalo dairy product and preparation method thereof |
| ES2576785A1 (en) * | 2015-01-09 | 2016-07-11 | Luz Marina ORTIZ ROJAS | Procedure for the preparation of a natural milkshake based on papaya, milkshake obtained and use of it for the treatment of diabetes (Machine-translation by Google Translate, not legally binding) |
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|---|---|---|---|---|
| US6171633B1 (en) * | 1998-08-14 | 2001-01-09 | Natura, Inc. | Milk-based drink |
| CN1515191A (en) * | 2003-05-15 | 2004-07-28 | 王美岭 | Health-care beverage papaya milk and its preparation method |
| CN1701669A (en) * | 2005-06-28 | 2005-11-30 | 陈冠廷 | Fresh pawpaw milk and preparation method thereof |
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2010
- 2010-02-10 CN CN201010110885.2A patent/CN101791009A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6171633B1 (en) * | 1998-08-14 | 2001-01-09 | Natura, Inc. | Milk-based drink |
| CN1515191A (en) * | 2003-05-15 | 2004-07-28 | 王美岭 | Health-care beverage papaya milk and its preparation method |
| CN1701669A (en) * | 2005-06-28 | 2005-11-30 | 陈冠廷 | Fresh pawpaw milk and preparation method thereof |
Non-Patent Citations (3)
| Title |
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| 《中国食物与营养》 20051231 张雁等 番木瓜果奶的工艺研究 35-37 1-6 , 第09期 2 * |
| 《林产食品加工工艺学》 19950531 邓毓芳 酸味剂 中国林业出版社 , 第1版 1 * |
| 《食品与机械》 19991231 蒋志刚等 第30-31页 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599248A (en) * | 2012-04-09 | 2012-07-25 | 重庆光大(集团)有限公司 | Formula of papaya yogurt drink |
| CN102613301A (en) * | 2012-04-09 | 2012-08-01 | 重庆光大(集团)有限公司 | Processing method for papaya yoghurt beverage |
| CN102960452A (en) * | 2012-11-29 | 2013-03-13 | 吴柠君 | Almond fruity milk and producing method thereof |
| CN104206535A (en) * | 2014-07-10 | 2014-12-17 | 阜阳市四季旺食品有限公司 | Hami melon juice with alfalfa bud |
| ES2576785A1 (en) * | 2015-01-09 | 2016-07-11 | Luz Marina ORTIZ ROJAS | Procedure for the preparation of a natural milkshake based on papaya, milkshake obtained and use of it for the treatment of diabetes (Machine-translation by Google Translate, not legally binding) |
| CN104814139A (en) * | 2015-05-04 | 2015-08-05 | 广西百色壮牛牧业有限公司 | Pawpaw buffalo dairy product and preparation method thereof |
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Application publication date: 20100804 |