CN102511635A - Frozen beverage added with folium isatidis and preparation method thereof - Google Patents
Frozen beverage added with folium isatidis and preparation method thereof Download PDFInfo
- Publication number
- CN102511635A CN102511635A CN2011104192172A CN201110419217A CN102511635A CN 102511635 A CN102511635 A CN 102511635A CN 2011104192172 A CN2011104192172 A CN 2011104192172A CN 201110419217 A CN201110419217 A CN 201110419217A CN 102511635 A CN102511635 A CN 102511635A
- Authority
- CN
- China
- Prior art keywords
- folium isatidis
- frozen
- slurries
- acidity regulator
- stabilizing agent
- 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.)
- Pending
Links
Landscapes
- Confectionery (AREA)
Abstract
The invention relates to the field of processing of frozen beverages, in particular to a frozen beverage added with folium isatidis and a preparation method thereof. Based on 100 weight parts of raw materials of the frozen beverage, the frozen beverage added with the folium isatidis comprises 20 to 40 parts of folium isatidis leaf paste, 0.11 to 0.35 part of stabilizer and 0.11 to 0.35 part of acidity regulator, wherein the stabilizer comprises 0.1 to 0.3 part of xanthan gum; the acidity regulator comprises 0.1 to 0.3 part of citric acid; and the folium isatidis leaf paste is obtained by adding 30 to 50 kg of water into 1 kg of folium isatidis leaves, boiling for 20 to 30 minutes at the temperature of between 80 and 110 DEG C, pulping and filtering. By reasonable matching of the stabilizer, the inherent health-care effect and the edible curative effect of the folium isatidis leaf paste are kept, so the frozen beverage has the health-care effects of resisting endotoxin, clearing heat and the like, and a certain dietetic therapy effect is achieved when the frozen beverage is eaten.
Description
Technical field
The present invention relates to the frozen manufacture field, particularly, the present invention relates to a kind of frozen that adds folium isatidis and preparation method thereof.
Background technology
At present; The frozen of supplying on the market of a great variety; But mostly on packing, structure, mouthfeel, seek the new breakthrough point, do not change too much on the taste of frozen with on the essence constituent, the furnish component of present frozen (is example with the ice-cream stick) is: white granulated sugar, HFCS (starch syrup) etc.; Add stabilizing agent, essence and the pigment of trace, be deployed into the ice-cream stick of various tastes.Existing frozen batching does not almost have significant difference except additive differences such as ratio, used essence, pigment.Therefore, cause existing frozen taste single, play the effect of passing the summer in a leisurely way as just the solid beverage of relieving summer-heat.
China's traditional Chinese medicine just has " integration of drinking and medicinal herbs " (being called " doctor's food homology " again) theory since ancient times.This theory is thought: many foods be food also be medicine, food the same with medicine same can disease preventing and treating.In the primitive society, people have found the nature and flavor and the effect of various foods and medicine in the process of seeking food, recognize that many foods can be medicinal in ancient times, and many medicines are also edible, are difficult to strict the differentiation between the two.The basis of theory that Here it is " integration of drinking and medicinal herbs " also is dietetic basis.
Folium isatidis does not contain any anticorrisive agent and artificial color, the folium isatidis heat-clearing, and detoxifcation, cool blood, hemostasis is controlled warm disease heat and is contained polydipsia.Honeysuckle juice has reducing blood lipid anti-inflammatory and refrigeration function, more hopes to develop out to have to quench one's thirst and can improve the novel frozen of health beyond the relieving summer-heat function more along with living standard improves the consumer day by day.Existing market is found the frozen combine with folium isatidis as yet, invent the psychology that a kind of frozen that contains folium isatidis can not only meet consumers in general " cure and eat homology ", also can remedy the gaps in market.But add folium isatidis at frozen, its addition can not be very little, need reach a certain amount of, could realize its health care; But because folium isatidis has special bitter taste; Therefore how both to have guaranteed that its addition played health care and eliminates its bitter taste again, the problem that need solve when being interpolation, in addition; The interpolation folium isatidis can make the stability decreases of frozen; It shows as ageing step feed liquid generation lamination, feed clarification degree difference and the product for preparing very easily melts, and these problems all are need overcome when adding folium isatidis in the frozen, and are last; Owing to the product that in frozen, does not add folium isatidis on the market, all be to need to consider and solve therefore with the integrality that can both guarantee the nutriment of folium isatidis after which kind of form adding, preliminary treatment how to guarantee folium isatidis and the adding.
Summary of the invention
The objective of the invention is to provides a kind of frozen that adds folium isatidis in order to overcome the problems referred to above.
A purpose more of the present invention is in order to overcome the problems referred to above a kind of preparation method who adds the frozen of folium isatidis to be provided.
According to the frozen of interpolation of the present invention folium isatidis, based on the raw material of the described frozen of 100 weight portions, it comprises: 0.11～0.35 part of 20～40 parts in folium isatidis slurries, 0.11～0.35 part of stabilizing agent and acidity regulator,
Said stabilizing agent comprises 0.1～0.3 part xanthans,
Said acidity regulator comprises 0.1～0.3 part citric acid,
Said folium isatidis slurry preparation is boiled the filtered juice of pulling an oar after 20-30 minute and is obtained for by the mixed that adds 30～50kg water in the 1kg folium isatidis under 80～110 ℃ in the closed interlayer pot.
Frozen according to interpolation folium isatidis of the present invention; Described folium isatidis slurries are that folium isatidis adds the slurries that the water making beating is processed; The amount that the folium isatidis slurries of this 1 weight portion are amounted to into the raw material folium isatidis is 0.02～0.035 weight portion, and the amount that the folium isatidis slurry of preferred 1 weight portion is amounted to into the raw material folium isatidis is 0.025 weight portion.Concrete grammar is for example: 1 kilogram of folium isatidis is with 30～50 kilograms water, the filtered juice of 40 kg of water making beating preferably approximately, and the slurries that obtain are the folium isatidis slurry that the present invention adopts, and based on the raw material of 100 weight portions, its addition is 20～40 parts.
Frozen according to interpolation folium isatidis of the present invention; The preferred honeysuckle slurries that add in the said frozen; Described honeysuckle slurries are that honeysuckle adds the juice that the water infusion becomes; The amount that the honeysuckle of this 1 weight portion is amounted to into the raw material honeysuckle is 0.02～0.03 weight portion, and the amount that the honeysuckle slurry of preferred 1 weight portion is amounted to into the raw material honeysuckle is 0.025 weight portion.Concrete grammar is for example: 1 kilogram of honeysuckle is with 10～30 kilograms water, 30 kg of water infusion filtered juices preferably approximately, and the juice that obtains is the honeysuckle juice that the present invention adopts, and based on the raw material of 100 weight portions, its addition is 10～30 parts.
According to the frozen of interpolation of the present invention folium isatidis,, make it can be not stratified in the ageing step feed liquid in order to make the frozen institutional framework that obtains better; Clarity is good, and the product that freezes to obtain is difficult for melting, and must add stabilizing agent; Said stabilizing agent must comprise xanthans, and its content is 0.1～0.3 part, can also add other stabilizing agent simultaneously; For example be a kind of or its mixture in glycerin monostearate, sodium carboxymethylcellulose, carragheen, guar gum, locust bean gum, the Arabic gum, wherein, 0.1～0.3 part of the preferred xanthans of combination of stabilizers, 0.01～0.05 part of guar gum; More preferably xanthans 0.1, guar gum are 0.01～0.05 part, because composite its viscosity that makes of xanthans and guar gum increases, and existing good mouth dissolubility and pure and fresh mouthfeel in sherbet; Bulk plastid and good conformality are arranged again, and the matter structure is fine and smooth, taste lubrication; No ice crystal sense, overall consumption is still less more economical.
Frozen according to interpolation folium isatidis of the present invention; In order to realize having in the frozen health care of folium isatidis, eliminate its bitter taste again, can add the tart flavour conditioning agent and regulate; Wherein adding acid, that this frozen is produced is a kind of pleasant; Have the tart flavour of refrigerant sense concurrently, can eliminate the bitter taste of part folium isatidis slurries simultaneously, and can make the mouthfeel of said frozen better.The inventor screens acidity regulator, can eliminate the bitter taste of folium isatidis slurries when adding 0.1～0.3 part citric acid, can also add malic acid, lactic acid, tartaric acid, natrium citricum etc. simultaneously.In addition; After in said frozen, eliminating the bitter taste of folium isatidis, has better mouthfeel in order to make it, so more economical value has been carried out optimum organization to acidity regulator; Also can preferred 0.1～0.3 part of citric acid in the tart flavour conditioning agent that in said frozen, adds and the combination of 0.01～0.05 part of malic acid; More preferably the combination of 0.1 part of citric acid and 0.01～0.05 part of malic acid can reach the effect of removing the folium isatidis bitter taste, can have better mouthfeel simultaneously, more economical value.
Frozen according to interpolation folium isatidis of the present invention; Can add sweet substance in order to make said frozen have better mouthfeel; The sweet substance that is adopted comprises this area (field of food; The product of the various increase sweet tastes of field of frozen especially) knowing, for example, any one or its combination in sucrose, syrup, honey element, Sucralose, the Aspartame; When Products Development was directed against special population, this sweet substance can be selected Aspartame, to the sweet substance preferably sucrose and/or the syrup of mass consumption, and the preferred HFCS of this syrup, starch syrup etc.; In a preferred embodiment of the invention; From the sugariness optimum with meet the angle of popular taste most; Sweet substance in the combinations thereof composition formula is the mixture of sucrose and syrup more preferably, and wherein to be also referred to as the weight content of white granulated sugar in product be 9-22% to sucrose, and the content of syrup is 1-8%; This syrup comprises that HFCS or starch syrup or other can be used for the especially syrup of frozen food of food; This syrup is preferably HFCS, and the suitable ratio of the adding of syrup and syrup and sucrose makes product of the present invention have suitable sugariness and soft mouthfeel, and comparing with the like product of direct interpolation sucrose (white granulated sugar) has local flavor and advantage more.
Simultaneously; The present invention also provides a kind of method for preparing the frozen that adds folium isatidis, in the said frozen, based on the raw material of the described frozen of 100 weight portions; It comprises: 0.11～0.35 part of 20～40 parts in folium isatidis slurries, 0.11～0.35 part of stabilizing agent and acidity regulator
Said stabilizing agent comprises 0.1～0.3 part xanthans; Said acidity regulator comprises 0.1～0.3 part citric acid; Said folium isatidis slurry preparation is boiled the filtered juice of pulling an oar after 20～30 minutes and is obtained for by the mixed that adds 30～50kg water in the 1kg folium isatidis under 80～110 ℃ in the closed interlayer pot.
The preparation method of said frozen may further comprise the steps:
1) with stabilizing agent, acidity regulator heating infusion;
2) in the ratio that adds 30～50kg water in the 1kg folium isatidis folium isatidis and water are mixed, in the closed interlayer pot, boil the filtered juice of pulling an oar after 20～30 minutes under 80～110 ℃ and obtain the folium isatidis slurries;
3) the folium isatidis slurries are joined in the slurries that contain stabilizing agent and acidity regulator in the step 1), homogeneous, sterilization, cooling, aging, perfusion, the demoulding obtain adding the frozen of folium isatidis.
According to one embodiment of the invention, its concrete preparation method is:
1) with sweet substance, stabilizing agent, acidity regulator heating infusion.
2) add folium isatidis slurries, honeysuckle juice down at temperature 70-80 ℃, stir.
3) homogeneous, sterilization, cooling, aging, perfusion, the demoulding obtain the frozen of interpolation folium isatidis slurries of the present invention.
When the preparation ice-cream stick, its concrete method is:
1) production stage of conventional freezing drink is: batching → homogeneous → sterilization (85 ℃, 15s) → cooling (2-4 ℃) → perfusion → slotting chopsticks → freeze → demoulding → packing.
2) contain the manufacturing approach of the frozen of folium isatidis: batching (temperature 70-80 ℃ preferred 75 ℃ time add folium isatidis slurries, honeysuckle juice) → homogeneous → sterilization → (80-90 ℃ of preferred 85 ℃ of 15s) → cooling (2-4 ℃) → perfusion → slotting chopsticks → freeze → demoulding → packing.
Frozen according to interpolation folium isatidis of the present invention; Can both guarantee the integrality of the nutriment of folium isatidis for the preliminary treatment that makes folium isatidis and after adding; In the present invention folium isatidis is prepared as the folium isatidis slurries; Said folium isatidis slurry preparation is boiled the filtered juice of pulling an oar after 20-30 minute and is obtained for by the mixed that adds 30～50kg water in the 1kg folium isatidis under 80～110 ℃ in the closed interlayer pot, the composition of woaded blue glycosides accounts for 1% in the general dried folium isatidis; Through experimental comparison; The folium isatidis slurries can make loose blue glycosides composition effectively discharge under heating to 80～110 ℃, and its loose blue glycosides composition can thoroughly effectively discharge in the time of 105 ℃～110 ℃, and can guarantee the integrality of its nutritional labeling.Therefore, folium isatidis this temperature and with the time in nutrients mass-energy is discharged fully and can keep its integrality.
Method according to the frozen of folium isatidis is added in preparation of the present invention wherein, with heating infusion in white granulated sugar, syrup and the stabilizing agent adding ingredients pot, adds the folium isatidis slurries when temperature reaches 75 ℃ again, and the mixed liquor temperature can not be crossed low or too high; Low temperature increases the viscosity of feed liquid; The effect of homogeneous is bad, need prolong mixing time when congealing, if surpass homogeneous under 80 ℃ the condition in the material temperature; Can promote fat aggregation; And expansion rate is reduced, because can not destroying folium isatidis when surpassing 70 ℃, the mixed liquor temperature do not starch original smell, so adding folium isatidis slurries 70～80 ℃ the time.Conventional steps such as back homogeneous sterilization stir.Because the unsuitable long-time infusion of folium isatidis slurries.All preferred 75 ℃ of above-mentioned heating-up temperature, 85 ℃ of 15s-30s of sterilization temperature cool off 2-4 ℃.
Raw material of the present invention meets the industry standard of this area (field of food).Through detecting, frozen sanitary index of the present invention meets the relevant industries standard and the company standard of this area.
The prescription of above-mentioned frozen of the present invention is except furnish component commonly used, and main characteristics is exactly the composition that has added the folium isatidis slurries.Reasonably combined intrinsic health-care effect of folium isatidis slurries and the edible curative effect of having kept through stabilizing agent of the present invention; Therefore frozen of the present invention has health-care efficacies such as antiendotoxin, heat-clearing, in edible this frozen, has just played certain food therapy effect.
The specific embodiment
The preparation of preparation embodiment 1 folium isatidis slurries
Can both guarantee the activity of the nutriment of folium isatidis for the preliminary treatment that makes folium isatidis and after adding; The composition of woaded blue glycosides accounts for 1% in the general dried folium isatidis; Therefore weigh the release of its nutriment through the content of woaded blue glycosides in the folium isatidis slurries that prepare; The inventor investigates digestion time and the temperature of folium isatidis, and the result is as shown in table 1.
Different boiling temperatures of table 1 and time discharge and the active influence that keeps nutriment in the folium isatidis
The experiment proof is in frozen of the present invention; The closed interlayer pot temperature is lower than 80 ℃ of woaded blue glycosides active ingredients and leaches not enough half the; Boiling temperature is 110 ℃ of integralities that can reach folium isatidis active ingredient in the closed interlayer pot; Temperature raises and is prone to cause that the dissolving increase of leaf fiber causes solution becomes muddiness and active ingredient also increasing basically, and therefore preferred boiling temperature is 105 ℃.
Preparation embodiment 2 preparations interpolation folium isatidis slurries frozen
Batching (temperature reaches 70～80 ℃, adds folium isatidis slurries and honeysuckle juice in the time of preferred 75 ℃) → homogeneous → sterilization (80～90 ℃, preferred 85 ℃, 15～30S) → cooling (2～4 ℃) → perfusion → slotting chopsticks (perhaps omitting this step) → freeze → demoulding → packing.If the final form of product is the type that has chopsticks, ice lolly etc. for example, the step of then after the step of perfusion (perhaps being called injection molding), inserting chopsticks gets final product.
1, the folium isatidis slurries of different additions are to the influence of frozen mouthfeel
Inventor of the present invention has investigated the mouthfeel influence of the folium isatidis slurries of different additions to frozen; When the constant rate of other raw materials of control; Adjust the consumption of folium isatidis slurries through a large amount of experiments, the effect that purpose is unique flavor when product is reached, mouthfeel is soft, experimental result is as shown in table 2; Wherein frozen adopts the batching 1 except that the folium isatidis slurries among the embodiment of following table, and different is the addition of folium isatidis slurries.
The folium isatidis slurries of the different additions of table 2 are to the influence of frozen mouthfeel
Experiment proof in frozen of the present invention, the scope of folium isatidis slurry weight content (weight in product is 100%) 20～40 with interior all can, but the effect that reaches with the product of 30% content is best.
2, the honeysuckle juice of different additions is to the influence of frozen mouthfeel
Inventor of the present invention has investigated the mouthfeel influence of the honeysuckle juice of different additions to frozen;, the ratio of other raw materials carried out the consumption that honeysuckle juice is adjusted in a large amount of experiments after confirming; The effect that purpose is unique flavor when product is reached, mouthfeel is soft, experimental result is as shown in table 3
All adopt batching 2 among the embodiment of following table, different is the addition of honeysuckle juice.
The honeysuckle juice of the different additions of table 3 is to the influence of frozen mouthfeel
Experiment proof in frozen of the present invention, honeysuckle juice weight content (weight in product is 100%) the 10-30 scope with interior all can, but best with the product effect of 25% content.
3, the addition of different thickeners is to this frozen product structural state and mouthfeel influence
Inventor of the present invention through experimental verification the thickener of different additions to the influence of frozen institutional framework state;, the ratio of other raw materials carried out the consumption that thickener is adjusted in a large amount of experiments after confirming; Purpose is to make product reach structural integrity, delicate mouthfeel, and experimental result is as shown in table 4
All adopt batching 3 among the embodiment of following table, different is thickener kind and addition.
The addition of the different thickeners of table 4 is to this frozen product structural state and mouthfeel influence
The agent of table 5 composite thickening influences feed liquid structural state and mouthfeel:
The experiment proof; The preferred xanthans of thickener in frozen of the present invention; The content of xanthans (in the weight 100% of product) all can in the 0.1-0.3 scope; But optimum efficiency when the content product with 02 reaches, the thickener of other types need more, and the interpolation and the structural state of high-load are difficult for stablizing, through thickener being carried out the combine experiment comparison; Effect has reached the effect of xanthans 2% or better when xanthans reaches 0.1 guar gum and reaches 0.01～0.05, and wherein preferred guar gum content is 0.03.At last, this is composite more economical, and consumption is littler, and therefore frozen of the present invention is preferably used the combination of xanthans and guar gum.
4, the addition of different acids is to this frozen product structural state and mouthfeel influence
Inventor of the present invention through experimental verification the acid of different additions to the influence of frozen mouthfeel;, the ratio of other raw materials carried out testing for several times the consumption of adjusting acid after confirming; Purpose is to make product reach clean taste, sour-sweet moderate, and experimental result is as shown in table 6
All adopt batching 4 among the embodiment of following table, different is acidity regulator kind and addition
The addition of the different acids of table 6 is to this frozen product structural state and mouthfeel influence
The compound acid addition of table 7 influences this frozen product structural state and mouthfeel:
Experiment showed, acid optimization citric acid in frozen of the present invention, the content of citric acid (in the weight 100% of product) in the 0.1-0.3 scope all can, but optimum efficiency when reaching with 0.15 content product.Composite through to acid in this frozen; When citric acid content reaches 0.1, the product mouthfeel can reach effect that citric acid content reached 0.15 time or better when malic acid content reached 0.01～0.05; Wherein the preferably apple acid content is 0.02; At last, this is composite more effectively to reduce production costs, and therefore frozen of the present invention preferably makes up with citric acid and malic acid.
Claims (10)
1. a frozen that adds folium isatidis is characterized in that, based on the raw material of the described frozen of 100 weight portions, it comprises: 0.11～0.35 part of 20～40 parts in folium isatidis slurries, 0.11～0.35 part of stabilizing agent and acidity regulator,
Said stabilizing agent comprises 0.1～0.3 part xanthans; Said acidity regulator comprises 0.1～0.3 part citric acid; Said folium isatidis slurries are by the mixed that adds 30～50kg water in the 1kg folium isatidis, and the making beating filtered juice obtains after boiling 20-30 minute under 80～110 ℃.
2. the frozen of interpolation folium isatidis according to claim 1; It is characterized in that; Raw material based on the described frozen of 100 weight portions; It comprises 10～30 parts of honeysuckle juice, and said honeysuckle juice is pressed the mixed that the 1kg honeysuckle adds 10～30kg water, and 85-105 ℃ of filtered juice after following boiling 5-15 minute obtains.
3. the frozen of interpolation according to claim 1 folium isatidis is characterized in that said stabilizing agent comprises 0.2 part xanthans, perhaps the guar gum of 0.1～0.3 part xanthans and 0.01～0.05 part.
4. the frozen of interpolation folium isatidis according to claim 3 is characterized in that said stabilizing agent comprises 0.1 part xanthans and 0.03 part guar gum.
5. according to the frozens of claim 1,2,3 or 4 described interpolation folium isatidis, it is characterized in that said acidity regulator comprises 0.15 part citric acid, perhaps the malic acid of 0.1～0.3 part citric acid and 0.01～0.05 part.
6. the frozen of interpolation folium isatidis according to claim 5 is characterized in that said acidity regulator comprises 0.1 part citric acid and 0.02 part malic acid.
7. the frozen of interpolation folium isatidis according to claim 1; It is characterized in that; The raw material of said frozen also comprises sweet substance; Said sweet substance comprises one or more of sucrose, syrup, honey element, Sucralose and Aspartame, and based on the raw material of 100 weight portions, its addition is 10～30 parts;
Said folium isatidis slurries are through adding 40kg water in the 1kg folium isatidis, the making beating filtered juice obtains after boiling 20-30 minute under 80～110 ℃.
8. a method for preparing the frozen of the described interpolation of claim 1 folium isatidis is characterized in that, said method comprising the steps of:
1) with stabilizing agent, acidity regulator heating infusion;
2) in the ratio that adds 30～50kg water in the 1kg folium isatidis folium isatidis and water are mixed, 80～110 ℃ boil 20-30 minute after the making beating filtered juice obtain the folium isatidis slurries;
3) the folium isatidis slurries are joined in the feed liquid that contains stabilizing agent and acidity regulator in the step 1), homogeneous, sterilization, cooling, aging, perfusion, the demoulding obtain adding the frozen of folium isatidis.
9. the method for the frozen of folium isatidis is added in preparation according to claim 8, it is characterized in that the temperature that in the said step 3) folium isatidis slurries is joined in the feed liquid that contains stabilizing agent and acidity regulator in the step 1) is 70～80 ℃.
10. the method for the frozen of folium isatidis is added in preparation according to claim 9, it is characterized in that, what in the said step 3) folium isatidis slurries are joined temperature in the slurries that contain stabilizing agent and acidity regulator in the step 1) is 70～75 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104192172A CN102511635A (en) | 2011-12-15 | 2011-12-15 | Frozen beverage added with folium isatidis and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104192172A CN102511635A (en) | 2011-12-15 | 2011-12-15 | Frozen beverage added with folium isatidis and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102511635A true CN102511635A (en) | 2012-06-27 |
Family
ID=46282942
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011104192172A Pending CN102511635A (en) | 2011-12-15 | 2011-12-15 | Frozen beverage added with folium isatidis and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102511635A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652267A (en) * | 2012-08-31 | 2014-03-26 | 郭心仪 | Frozen drink with candied lilium brownii |
| CN103815113A (en) * | 2012-11-16 | 2014-05-28 | 内蒙古伊利实业集团股份有限公司 | Frozen drink containing tremella and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1954684A (en) * | 2005-10-28 | 2007-05-02 | 天津中英纳米科技发展有限公司 | Beverage with folium isatidis, honeysuckle, vinegar and tea |
| CN101305765A (en) * | 2008-07-03 | 2008-11-19 | 内蒙古伊利实业集团股份有限公司 | Freezing beverage containing lotus seed and chrysanthemum and its preparation method |
| CN101317621A (en) * | 2008-07-10 | 2008-12-10 | 内蒙古伊利实业集团股份有限公司 | Mulberry leaf containing freezing beverage and preparation method thereof |
| CN101347171A (en) * | 2008-09-03 | 2009-01-21 | 内蒙古伊利实业集团股份有限公司 | Freezing beverage containing chrysanthemum and method of preparing the same |
| CN101731432A (en) * | 2009-12-30 | 2010-06-16 | 内蒙古伊利实业集团股份有限公司 | Saffron-containing frozen drink |
-
2011
- 2011-12-15 CN CN2011104192172A patent/CN102511635A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1954684A (en) * | 2005-10-28 | 2007-05-02 | 天津中英纳米科技发展有限公司 | Beverage with folium isatidis, honeysuckle, vinegar and tea |
| CN101305765A (en) * | 2008-07-03 | 2008-11-19 | 内蒙古伊利实业集团股份有限公司 | Freezing beverage containing lotus seed and chrysanthemum and its preparation method |
| CN101317621A (en) * | 2008-07-10 | 2008-12-10 | 内蒙古伊利实业集团股份有限公司 | Mulberry leaf containing freezing beverage and preparation method thereof |
| CN101347171A (en) * | 2008-09-03 | 2009-01-21 | 内蒙古伊利实业集团股份有限公司 | Freezing beverage containing chrysanthemum and method of preparing the same |
| CN101731432A (en) * | 2009-12-30 | 2010-06-16 | 内蒙古伊利实业集团股份有限公司 | Saffron-containing frozen drink |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652267A (en) * | 2012-08-31 | 2014-03-26 | 郭心仪 | Frozen drink with candied lilium brownii |
| CN103815113A (en) * | 2012-11-16 | 2014-05-28 | 内蒙古伊利实业集团股份有限公司 | Frozen drink containing tremella and preparation method thereof |
| CN103815113B (en) * | 2012-11-16 | 2015-12-23 | 内蒙古伊利实业集团股份有限公司 | A kind of frozen containing white fungus and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102499312B (en) | Ice cream added with passion fruit juice and preparation method for ice cream | |
| CN103493967B (en) | Taro ice cream | |
| CN101731435A (en) | Arrowhead ice cream and manufacturing method thereof | |
| CN103636790A (en) | Red date wolfberry peanut kernel milk and preparation method thereof | |
| CN101313727A (en) | Freezing beverage containing chopped spinach and carrot condensed juice, and preparation method thereof | |
| CN101120716B (en) | Fruit vinegar ice-cream slurry and its preparing process | |
| CN101589758B (en) | Frozen drink containing kudzu-vine root and preparation method thereof | |
| CN103535503B (en) | Frozen drink containing crab apple and preparation method thereof | |
| CN102415472B (en) | Frozen drink added with wheat juice and ginger juice and preparation method for frozen drink | |
| CN102342365A (en) | Lotus leaf health ice cream | |
| CN102499314B (en) | Ice lolly added with passion fruit juice and preparation method thereof | |
| CN104705555A (en) | Caramel syrup for preparing sugarcane juice | |
| CN101884360A (en) | Stevioside-containing candy and preparation method thereof | |
| CN102511635A (en) | Frozen beverage added with folium isatidis and preparation method thereof | |
| CN101347168B (en) | Freezing beverage containing ginger sugar juice and method of preparing the same | |
| CN102894174A (en) | Spicy frozen beverage and manufacturing method thereof | |
| CN105112218A (en) | Production process of aloe glutinous rice wine | |
| CN105053502A (en) | Mango ice cream production method | |
| CN102138689B (en) | Watermelon peel juice and production method thereof | |
| CN101411384A (en) | Ice-cream containing celery paste and preparation method thereof | |
| CN101322521A (en) | Freezing beverage containing green cucumber extracts and preparation thereof | |
| CN102960507A (en) | Chrysanthemum grapefruit tea and preparation method thereof | |
| CN101791035B (en) | Freezing beverage containing mentha haplocalyx, cucumber and soya-bean milk | |
| CN102429086B (en) | Chilled beverage added with pseudo-ginseng root and preparation method thereof | |
| CN104982642A (en) | Anoectochilus roxburghiiprotoplasm ice cream and making method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20120627 |