CN102326808A - Frozen juice containing passion fruit-mango mixed pulp and preparation method thereof - Google Patents
Frozen juice containing passion fruit-mango mixed pulp and preparation method thereof Download PDFInfo
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- CN102326808A CN102326808A CN 201110224015 CN201110224015A CN102326808A CN 102326808 A CN102326808 A CN 102326808A CN 201110224015 CN201110224015 CN 201110224015 CN 201110224015 A CN201110224015 A CN 201110224015A CN 102326808 A CN102326808 A CN 102326808A
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Abstract
The invention discloses frozen juice containing passion fruit-mango mixed pulp and a preparation method thereof. The method comprises the following steps of: grading passion fruit and mango, selecting and cleaning; disinfecting with dibromohydantoin; blanching at the temperature 90-95 DEG C for 30 seconds; peeling the fruits, dicing or digging pulp; instantly freezing to 30 DEG C below zero in an instant freezer and preparing mixed pulp; mixing the mixed pulp with mixed syrup which is prepared from high fructose syrup, isomaltulose syrup, composite phosphate, complex organic acid and purified water; and inspecting and performing split charging to obtain a finished product. The invention has the advantages: nutritional ingredients of fruits, particularly dietary fiber and vitamin C are kept to the maximum extent, the mouthfeel of fresh fruits is kept, comprehensive and balanced nutrition is realized by scientific mixing, the juice undergoes enzymatic browning difficultly, and large-amplitude fluctuation of blood sugar is not caused easily.
Description
Technical field
The present invention relates to fruit juice, particularly a kind of frozen juice that contains passion fruit and mango mixing pulp and preparation method thereof.
Background technology
At present, the traditional diamond-making technique of fruit juice be through squeeze the juice, concentrate, processing technology such as high-temperature sterilization produces.The fruit juice that this method is produced is the following shortcoming of ubiquity all: nutritional labeling especially vitamin loss is more, and the local flavor of fruit has change largely, the fresh mouthfeel forfeiture of fruit etc.In addition, in order to let fruit drink that better local flavor is arranged, a lot of manufacturers can add one-tenth such as artificial compound essence and assign to adjust local flavor in fruit juice.
Along with increasing consumer begins to pay close attention to the healthy natural characteristic of fruit juice and the resentment that artificial compound essence and pigment are used; More green fruit juice production technology and prescription are being sought in the commercial city by a lot of fruit juice factories, are devoted to solve above-mentioned a series of problem.
Ripe tropical fruit (tree) contains multiple natural aromatic material, and its composition mainly is that alcohols and aliphatic acid combine and the ester type compound of generation, has special thermal sensitivity.These aromatic substance mass-energy produce the stimulation that continues to have pleasant sensation through taste bud to gustatory nerve, between lips and teeth, demonstrate the taste of fragrance, let the consumer obtain joyful impression.Production firm begins to select the important source material of tropical fruit (tree) as fruit juice one after another, but tropical fruit (tree) contains multiple highly active enzyme, for example pectase, polyphenol oxidase and protease etc.All be difficult for after these fruit maturations preserving, mainly can let in fruit several hours after maturation fast softening and take place corruptly easily because of above-mentioned enzyme, these phenomenons all are the difficult problems in the tropical fruit (tree) process.
In addition, tropical fruit (tree) is grown in the hot and humid environment usually, and fruit surface can be retained multiplely has the microorganism of negative effect to food security, for example: Escherichia coli, mould and saccharomycete etc.Ripe tropical fruit (tree) is prone to damage and abrade in transportation.The fruit juice that the fruit surface of damage flows out is the breeding of aggravation mentioned microorganism further, causes even more serious food security hidden danger.Therefore tropical fruit (tree) all will carry out disinfection to fruit surface before deep processing.Traditional sterilization process all uses chlorine dioxide or clorox as disinfectant usually.Chlorine-containing disinfectant has strict demand to the pH value of environment for use, requires pH value to be lower than 5.5, just can discharge effective chlorine, the performance bactericidal effect.Chlorine-containing disinfectant relies on the characteristic of pH value, in actual mechanical process, is prone to cause the unstable and residual problem of chlorine of bactericidal effect.These problems can be brought food security hidden danger and might chlorine be taken in the final products to following process, cause contamination of products.
Summary of the invention
The objective of the invention is to provide a kind of frozen juice that contains passion fruit and mango mixing pulp and preparation method thereof; This frozen juice has not only kept the natural flavour mountaineous material and the nutritional labeling of fresh passion fruit, mango; Contain rich dietary fiber simultaneously; And mouthfeel is pure, and fruit juice is not easy brown stain.Process need not to add the food additives that sodium pyrosulfite etc. contains the sulfur dioxide composition and handles, and does not worry the sulfur dioxide residue problem of fruit juice.
The present invention is a primary raw material with passion fruit, mango; Through surface sterilization, blanching, fresh-cut, quick-frozen, be mixed and made into mixing pulp; In mixing pulp, adding the mixing molasses that is mixed with by HFCS, isomaltoketose, composite phosphate, composite organic acid and pure water again mixes; Carry out packing again, seal and process, freezing-18 ℃ of following temperature again, wherein:
Mixing pulp is mixed and made into mango 10-400 by following passion fruit 100 by weight;
Mixing molasses is processed by following HFCS 10-100, isomaltoketose 1-50, composite phosphate 0.05-2, composite organic acid 0.1-10, pure water 10-30 mixing, homogeneous by weight;
Mixing pulp counts with the proportioning of mixing molasses by weight: mix pulp 100, mixing molasses 20-200.
HFCS described in the mixing molasses is the starch invert syrup; Difference according to fructose content; HFS-42, HFS-55, three kinds of specifications of HFS-90 are arranged; Difference corresponding 42%, 55% and 90% 3 kind of fructose content, the fructose content height only influences juice taste difference, not ratio and the use of influence in prescription.The preferred HFCS that uses HFS-55;
Described isomaltoketose is a prior art, and isomaltoketose is a kind of sugar that is present in the natural honey, has the functional characteristic of low-glycemic (G.I.) and low insulin index (I.I.);
Described composite phosphate is a prior art, and the sodium polyphosphate through calgon and different polymerization degree mixes by weight ratio and adds in the fruit juice again, can prevent that fruit juice enzymatic browning and vitamin C from destroying;
Described composite organic acid is a prior art, chooses in citric acid, malic acid, fumaric acid, tartaric acid, lactic acid and the acetic acid one or more, mixes by weight ratio, obtains composite organic acid.
The above-mentioned preparation method who contains the frozen juice of passion fruit and mango mixing pulp comprises the steps:
(1) passion fruit and mango being carried out classification selects: select maturity and reach 6 one-tenth above fruits and make raw material
(2) clean: passion fruit and mango surface are cleaned;
(3) sterilization: carry out the sterilization before the blanching with C5H6Br2N2O2, C5H6Br2N2O2 concentration remains on 20-500mg/kg in the sterilization pool, and disinfecting time does
15-35Min;
(4) blanching: passion fruit after will sterilizing and mango were placed in 90-95 ℃ the water blanching 30 seconds;
(5) fresh-cut: the peeling of the passion fruit after the blanching and mango is diced or taken pulp;
(6) quick-frozen: send into instant freezer after the pulp precooling that will dice or take, in instant freezer, incite somebody to action fruit fourth or pulp quick-frozen in 10 minutes to-30 ℃, subsequent use;
(7) batching: adopt following three gradating material technology to prepare burden:
The first order: passion fruit and the fruit fourth or the pulp of mango got after the quick-frozen are mixed and made into mixing pulp by weight ratio;
The second level: get HFCS, isomaltoketose, composite phosphate, composite organic acid and pure water are mixed and made into mixing molasses by weight ratio, and mixing molasses is carried out high-pressure homogeneous processing, and homogenization pressure is 0.1-2.0Mpa;
The third level: the mixing pulp of the first order is mixed with the good mixing molasses of second level homogeneous by weight ratio;
(8) packing, seal: the plastic uptake cup of PS material is used in the packing of product, packing of product specification 120-200g/ cup, epiphragma uses the PE aluminizer, test, seal, pack by conventional method, finished product;
(9) freezing and cold chain dispensing: finished product is sent into freezer, freezing under-18 ℃ of temperature conditions, and the omnidistance cold chain car that uses carries out the cold chain dispensing.
The present invention can also be a primary raw material with passion fruit, mango, adds to join other fresh fruits, compote or inspissated juice and process again.In order to strengthen fruit-like flavour, can add and join an amount of fruit extraction natural essential oil or natural essence.In order to improve color, can add and join an amount of beta carotene or natural colouring matter.
This product method for using: one glass of product of the present invention, pure water 50-300ml, ice cube 50-200g places the interior high-speed stirred 30-60 of Sorbet machine (fruit juice mixer) to get final product second above-mentioned batching.
Advantage of the present invention is:
1, microbiological indicator can be controlled in the extremely low safe range in the product:
This preparation method has been added composite phosphate and organic acid mixtures such as citric acid, malic acid, fumaric acid, tartaric acid, lactic acid and acetic acid in mixing molasses; The pH horizontal dimension of product is held between the 2.0-4.5; Low pH environment greatly suppresses microbial growth, makes control of microorganisms in the product in very low level.Citric acid, malic acid, fumaric acid, tartaric acid, lactic acid and acetic acid all are the natural organic acids that is present in the fruit, have the characteristic of mouthfeel gentleness and pH value stabilization.
In addition this method in process, used 20-500mg/kg concentration novel can be applicable to the sterilization of foodstuff product surface disinfectant---C5H6Br2N2O2 carries out disinfection to fruit surface; And the fruit after will sterilizing places 90 ℃ hot water blanching 30 seconds (this operation sequence can be killed the fruit surface worm's ovum); Therefore reduced the content of microorganism in the product to greatest extent, made it far below state-set standard and eliminated the negative effect of insect pest fully food security.
2, this product pure taste keeps fresh mouthfeel, and loss of nutritional ingredients is few:
This method so farthest preserved the nutritional labeling and the dietary fiber of fruit, at utmost keeps the fresh pure mouthfeel of fruit because fruit is taked fresh-cut and snap frozen technology.
3,, balanced in nutrition comprehensive through the science compatibility of raw fruit:
Passion fruit is gained the name because of the fragrance that contains numerous fruits; It contains 165 kinds of fruit aromas such as mango, banana, strawberry, apple, smoked plum, mango; Also contain abundant SOD enzyme and carrotene, can remove interior free yl, avoid the harmful substance deposition; And then can reach and improve skin, the effect of beautifying face and moistering lotion; Also contain in the passion fruit and enrich vitamin C and vitamin E, the health immunologic function is helpful for strengthening, and a passion fruit dimension C content is equivalent to 8 oranges or 8 apples, and the content of a passion fruit vitamin E is equivalent to 15 oranges or 10 apples; Fruit contains 17 kinds of teleorganic amino acid, and content of amino acids reaches 1.55 grams in per 100 gram passion fruits, contains a large amount of flavones ingredients simultaneously, can enhance metabolism, and reduces cholesterol level, for the good food therapy effect of prevention cardiovascular and cerebrovascular disease.
Mango is one of famous fruit of subtropical zone, and pulp is yellow, is rich in dietary fiber, and the taste sweet and sour taste has strong special aroma, and mango thermal-arrest band fruit elite is described as " king of tropical fruit (tree) ".Mango is cool in nature, the sweet acid of distinguishing the flavor of; Go into lung, spleen, stomach warp; Useful stomach preventing or arresting vomiting, the effect of the diuresis of quenching one's thirst, wherein:
(1) the vitamin A composition that mango contained is high especially, is rare in all fruit, and helpful to sight protectio, Vitamin C content is not low yet,
(2) edible mango has the effect of gut purge stomach, and for carsickness, seasick have certain antiemetic effect,
(3) contain a large amount of vitamin in the mango, therefore often edible mango can play the effect of Glycerin.
(4) mango contains abundant various vitamins and mango flavones, has the dietary function of prevention of arterial sclerosis and stabilizing blood pressure.
(5) contain a large amount of soluble dietary fibers in the mango, can promote defecation, have certain benefit for anti-treating constipation.
The present invention is through the Minimum requirements amount data of adult's vitamin every day of analyzing WHO and providing; With these two kinds of fresh fruit science compatibilities; Minimum requirements amount, the nutrition of not only having satisfied consumer's vitamin every day are balanced more, and for the consumer selection of different mouthfeels are provided.
4, this product is exposed to and is difficult for brown stain in the air, and vitamin C is difficult for oxidized:
The present invention takes in product, to add by sodium polyphosphate, the composite composite phosphate that forms of calgon, and its addition is 500-2000mg/kg.Composite phosphate is the metal ion in the chelating fruit juice fast, hinders polyphenol oxidase catalyzed generation enzymatic browning, simultaneously because of metal ion by the composite phosphate chelating, it is oxidized effectively to have suppressed vitamin C.
5, this product is difficult for causing the blood sugar fluctuation:
Contain the isomaltoketose above 5g in every glass of fruit juice of this product, isomaltoketose not only itself has low G.I value and I.I value, and more magical effect is that it can stabilize increasing of the picked-up blood glucose value that brings of other food and insulin secretion level.Isomaltoketose in the product of the present invention can suppress the blood glucose value fluctuation in absorption person's body effectively.
6, this product prevention of metabolic property disease and intestines problem:
This frozen juice product does not adopt the production technology of traditional squeezing in process of production; Almost 100% reservation the dietary fiber in the pulp; Dietary fiber can effectively promote intestines peristalsis; Promote digestive juice secretion, probio such as Bifidobacterium in the increment enteron aisle, metabolic disease such as prevention enteron aisle with improve intestinal health.
7, this product can reduce carious tooth:
Usually all add the main source of sucrose as sweet taste in the fruit drink, sucrose is easy to by the microorganism in the oral cavity and enzyme institute's metabolism and decomposition, and the acid ingredient in the product causes carious tooth easily.This product uses isomaltoketose because be isomerized sugar; Can be by the microorganism in the oral cavity and enzyme institute's metabolism or decomposition, have only just to understand behind the small intestine of arrival and digested and assimilated, in the oral cavity, can not produce acid and glucan; Can not cause decayed tooth; Therefore in fruit juice, add the isomaltoketose substituting saccharose and originate, can reduce the carious tooth risk, be particularly suitable for children and eat as sweet taste.
8, the sustainable slowly-releasing of this product energy:
Sucrose has identical calorie value (4.4Kcal/g) with isomaltoketose, and the speed of digesting and assimilating of isomaltoketose has only 1/5 of sucrose, and isomaltoketose digests slowly in vivo; The sucrose and the isomaltoketose of picked-up equivalent, the time that isomaltoketose is absorbed by catapepsis in human body is five times of sucrose, the isomaltoketose that this product uses has the function that energy slowly discharges; Its superiority is to be not easy to cause sense of fatigue; Usually sense of fatigue all is that the digestion process in vivo of isomaltoketose can promote the body fat metabolism because blood sugar decline causes; Change energy into, lasting energy supply is provided and keeps the stable of blood sugar.
9, this product does not add any anticorrisive agent:
The fruit juice that the present invention produces has adopted-18 ℃ of omnidistance cold chain dispensings in circulation and sales section, and product need not to add anticorrisive agents such as Sodium Benzoate, potassium sorbate, and the dispensing of omnidistance cold chain, guarantees that fruit juice is fresh.
The specific embodiment
Can further clearly understand content of the present invention through embodiment given below, but they not to qualification of the present invention.
Embodiment 1:
A kind of preparation method who contains the frozen juice of passion fruit and mango mixing pulp comprises the steps:
(1) weighing: get 1000 kilograms of passion fruits, 200 kilograms of mango;
(2) passion fruit and mango being carried out classification selects and cleans: pick out the fruit that reaches 6 one-tenth above maturity, and fruit surface is cleaned;
(3) sterilization: carry out the sterilization before the blanching with C5H6Br2N2O2, C5H6Br2N2O2 concentration remains on 150mg/kg in the sterilization pool, sterilization 30min;
(4) blanching: the passion fruit after the surface sterilization and mango is placed on blanching 30s in 90-95 ℃ the water;
(5) fresh-cut: passion fruit pulp is diced, taken to the mango after the blanching;
(6) quick-frozen: the mango pulp after will dicing with take the passion fruit pulp precooling that after, send into IQF fluid bed instant freezer, in instant freezer in 10 minutes with the quick-frozen of fruit fourth to-30 ℃;
(7) batching: adopt three gradating materials:
The first order, preparation mixes pulp: passion fruit 100 Chong Liang Fen ︰ mango 20 weight portions of getting after the above-mentioned quick-frozen are mixed and made into mixing pulp;
The second level, the preparation mixing molasses: each component weight portion proportioning is: HFCS 60, isomaltoketose 20, composite phosphate 0.2, composite organic acid 1, pure water 20; During preparation; Isomaltoketose, composite organic acid and composite phosphate are dissolved in the pure water, in order to accelerate dissolution velocity, but heat treated; After treating that isomaltoketose, composite organic acid and composite phosphate dissolve fully; Add HFCS again and mix, mixing molasses is carried out high-pressure homogeneous processing, homogenization pressure is 0.1-2.0Mpa; Wherein:
Said composite organic acid is mixed and made into malic acid 3 for the citric acid 4 by the weight portion meter;
Said composite phosphate is that 1000 sodium polyphosphate 2 is mixed and made into by the calgon of weight portion 3 and the degree of polymerization;
The third level: mixing pulp 100 weight portions and partial mixing molasses 60 weight portions of getting the first order are mixed into product;
(8) packing, seal: the plastic uptake cup of PS material, packing of product specification 160g/ cup are used in the packing of product.Epiphragma uses the PE aluminizer, tests, seals, packs by conventional method, gets product;
(9) freezing and cold chain dispensing: finished product is sent into freezer, freezing under-18 ℃ of temperature conditions, and the omnidistance cold chain car that uses carries out the cold chain dispensing.
Products obtained therefrom is through detecting: at utmost kept the fragrance of fresh passion fruit, the sweetness of mango; Dietary fiber and nutritional labeling; And be rich in carrotene, not brown stain of fruit juice, the content of microorganism is far below state specified standards; Wherein: total plate count＜23000cfu/g, coliform＜92MPN/100g.
The eating method of this product: one glass of product of the present invention (packing of product specification 160g/ cup), pure water 300ml, ice cube 140g.Place the interior high-speed stirred 50-60 of Sorbet machine (fruit juice mixer) can obtain the pulp and juice that one glass of about 600ml has fresh passion fruit, mango mouthfeel second above-mentioned batching.
Embodiment 2:
Method step by embodiment 1 carries out, and different is: passion fruit 100 weight portions, mango 50 weight portions got after the quick-frozen are mixed and made into mixing pulp; Get by weight HFCS 40, isomaltoketose 25, composite phosphate 0.2, composite organic acid 1, pure water 25 is mixed and made into mixing molasses;
Mixing pulp 100 weight portions of getting the first order mix packing of product specification 140g/ cup with partial mixing molasses 40 weight portions.
Method for using: one glass of product of the present invention (packing of product specification 140g/ cup), pure water 300ml, ice cube 160g.Place the interior high-speed stirred 50-60 of Sorbet machine (fruit juice mixer) can obtain the pulp and juice that contains that one glass of about 600ml has the fresh fruit mouthfeel second above-mentioned batching.
Embodiment 3:
Method step by embodiment 1 carries out, and different is: passion fruit 100 weight portions, mango 100 weight portions got after the quick-frozen are mixed and made into mixing pulp; Get by weight HFCS 80, isomaltoketose 30, composite phosphate 0.3, composite organic acid 1.5, pure water 30 is mixed and made into mixing molasses;
Mixing pulp 100 weight portions of getting the first order mix with mixing molasses 80 weight portions, packing of product specification 180g/ cup.
Method for using: this product method for using: product of the present invention a (packing of product specification 180g/ cup), pure water 300ml, ice cube 120g.Place the interior high-speed stirred 50-60 of Sorbet machine (fruit juice mixer) can obtain the pulp and juice that contains that one glass of about 600ml has the fresh fruit mouthfeel second above-mentioned batching.
Embodiment 4:
Method step by embodiment 1 carries out, and different is: mix pulp and processed by passion fruit 100 weight portions and mango 350 weight portions, the weight portion proportioning of mixing pulp and mixing molasses is 100 ︰ 180.
Through the above-mentioned embodiment that provides; Can further be well understood to content of the present invention; But one skilled in the art will understand that this only is for example, rather than to qualification of the present invention; Other substituting of being equal in fact that those skilled in that art can expect are all in protection domain of the present invention.
Claims (5)
1. frozen juice that contains passion fruit and mango mixing pulp; It is characterized in that: it is a primary raw material with passion fruit, mango; Through surface sterilization, blanching, fresh-cut, quick-frozen, be mixed and made into mixing pulp; In mixing pulp, adding the mixing molasses that is mixed with by HFCS, isomaltoketose, composite phosphate, composite organic acid and pure water again mixes; Through packing, seal and process, again freezing below-18 ℃, wherein: mix pulp and count by weight: passion fruit 100, mango 10-400; Mixing molasses is counted by weight: HFCS 10-100, isomaltoketose 1-50, composite phosphate 0.05-2, composite organic acid 0.1-10, pure water 10-30; The product each component is counted by weight: mix pulp 100, mixing molasses 20-200.
2. the said preparation method who contains the frozen juice of passion fruit and mango mixing pulp of claim 1 comprises the steps:
(1) passion fruit and mango being carried out classification selects: select maturity and reach 6 one-tenth above fruits and make raw material
(2) clean: passion fruit and mango surface are cleaned;
(3) sterilization: carry out the sterilization before the blanching with C5H6Br2N2O2, C5H6Br2N2O2 concentration remains on 20-500mg/kg in the sterilization pool, and disinfecting time is 15-35min;
(4) blanching: passion fruit after will sterilizing and mango were placed in 90-95 ℃ the hot water blanching 30 seconds;
(5) fresh-cut: the peeling of the passion fruit after the blanching and mango is diced or taken pulp;
(6) quick-frozen: send into instant freezer after the pulp precooling that will dice or take, in instant freezer, incite somebody to action fruit fourth or pulp quick-frozen in 10 minutes to-30 ℃, subsequent use;
(7) batching: adopt following three gradating material technology to prepare burden:
The first order: passion fruit and the fruit fourth or the pulp of mango got after the quick-frozen are mixed and made into mixing pulp by weight ratio;
The second level: get HFCS, isomaltoketose, composite phosphate, composite organic acid and pure water mix and homogeneous by weight ratio, process mixing molasses;
The third level: the mixing pulp of the first order is mixed with partial mixing molasses by weight ratio;
(8) packing, seal: the plastic uptake cup of PS material is used in the packing of product, packing of product specification 120-200g/ cup, epiphragma uses the PE aluminizer, test, seal, pack by conventional method, finished product;
(9) freezing and cold chain dispensing: finished product is sent into freezer, freezing under-18 ℃ of temperature conditions, and the omnidistance cold chain car that uses carries out the cold chain dispensing.
3. preparation method according to claim 2 is characterized in that: the instant freezer described in the step (6) is dull and stereotyped refrigerator or IQF fluid bed instant freezer.
4. preparation method according to claim 1 and 2 is characterized in that: described composite organic acid is that in citric acid, malic acid, fumaric acid, tartaric acid, lactic acid and the acetic acid one or more are mixed and made into.
5. the said eating method that contains the frozen juice of passion fruit and mango mixing pulp of claim 1; Be that product and 50-300ml pure water and ice cube 50-200g are pulverized 30-60 second, the pulp and juice that can obtain having fresh passion fruit and mango mouthfeel in fruit juice mixer.
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| CN 201110224015 CN102326808B (en) | 2011-08-05 | 2011-08-05 | Frozen juice containing passion fruit-mango mixed pulp and preparation method thereof |
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| CN 201110224015 CN102326808B (en) | 2011-08-05 | 2011-08-05 | Frozen juice containing passion fruit-mango mixed pulp and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103704811A (en) * | 2013-12-19 | 2014-04-09 | 柳州市盛景科技有限公司 | Mango-flavor pomelo beverage and preparation method thereof |
| CN104187915A (en) * | 2014-07-17 | 2014-12-10 | 谢桂斌 | Mango compound beverage and preparation method thereof |
| CN104531463A (en) * | 2014-11-30 | 2015-04-22 | 柳州联海科技有限公司 | Technology for biologically brewing passion fruit and mango wine |
| CN107927476A (en) * | 2017-12-14 | 2018-04-20 | 厦门市花果山食品有限公司 | A kind of preparation process for freezing mango juice |
| CN115191524A (en) * | 2022-06-30 | 2022-10-18 | 广西和谊食品有限公司 | Mango-passion fruit mixed juice and preparation method thereof |
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| CN101268800A (en) * | 2007-03-19 | 2008-09-24 | 高云龙 | Icy fruit |
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| CN101268800A (en) * | 2007-03-19 | 2008-09-24 | 高云龙 | Icy fruit |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704811A (en) * | 2013-12-19 | 2014-04-09 | 柳州市盛景科技有限公司 | Mango-flavor pomelo beverage and preparation method thereof |
| CN104187915A (en) * | 2014-07-17 | 2014-12-10 | 谢桂斌 | Mango compound beverage and preparation method thereof |
| CN104531463A (en) * | 2014-11-30 | 2015-04-22 | 柳州联海科技有限公司 | Technology for biologically brewing passion fruit and mango wine |
| CN107927476A (en) * | 2017-12-14 | 2018-04-20 | 厦门市花果山食品有限公司 | A kind of preparation process for freezing mango juice |
| CN115191524A (en) * | 2022-06-30 | 2022-10-18 | 广西和谊食品有限公司 | Mango-passion fruit mixed juice and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN102326808B (en) | 2013-02-13 |
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