CN102754878A - Purple potato and tremella suspension beverage and preparation method thereof - Google Patents
Purple potato and tremella suspension beverage and preparation method thereof Download PDFInfo
- Publication number
- CN102754878A CN102754878A CN2012102622791A CN201210262279A CN102754878A CN 102754878 A CN102754878 A CN 102754878A CN 2012102622791 A CN2012102622791 A CN 2012102622791A CN 201210262279 A CN201210262279 A CN 201210262279A CN 102754878 A CN102754878 A CN 102754878A
- Authority
- CN
- China
- Prior art keywords
- purple potato
- white fungus
- purple
- fragment
- tremella
- 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.)
- Granted
Links
Abstract
The invention relates to a preparation method of a purple potato and tremella suspension beverage, which comprises the following specific steps of: (1) pretreating purple potatoes to obtain purple potato mud; (2) preparing original purple potato juice by using an enzyme method; (3) clarifying the original purple potato juice to obtain clarified original purple potato juice; (4) preparing tremella fruit grains; (5) blending the clarified original purple potato juice with the tremella fruit grains to obtain the purple potato and tremella suspension beverage. The purple potato and tremella suspension beverage is bright purple and has coordinated fragrance and clear and smooth taste, and fruit grains are stably and uniformly suspended. In the purple potato and tremella suspension beverage prepared by the method, the content of soluble solids is greater than or equal to 7%, the content of total acids is about 0.1-0.5%, the viscosity is 8.702*10<3> mPa.s, the content of anthocyanin is greater than or equal to 5 mg/100 mL, the fruit grains are uniformly suspended, and the purple potato and tremella suspension beverage contains 12 amino acids among which 7 amino acids are essential to human bodies.
Description
Technical field
The invention belongs to technical field of food deep processing, be specifically related to a kind of preparation method of purple potato white fungus suspending beverage.
Background technology
Suspending beverage is a kind of new type natural beverage in the China market.The particle of floating smoothness can satisfy the psychology that the consumer pursues natural reality in the suspending beverage, therefore has very big market potential.Suspension is meant that the particle in the beverage can be uniformly distributed in wherein preferably, and in the shelf-life, does not produce tangible layering and sinkage.Various fruits and vegetables and artificial granulation's article shaped can be processed into suspending beverage, so suspension technology is the very wide technology of a kind of involvement aspect.Purple potato is the 90's of 20th century successfully to introduce a kind of sweet potato new varieties of China from Japan, and its potato skin is atropurpureus, meat is purple to darkviolet.The high nutritive value of purple potato is embodied in; It not only has the nutrition of common Ipomoea batatas; Also contain abundant anthocyanidin and selenium element, have defaecation, anti-cancer, anticancer, remove free radical, anti-ageing, anti-sudden change, improve liver function, the health care of hypotensive, preventing arteriosclerosis.White fungus, sweet, light, the property of distinguishing the flavor of is flat, has the effect of enriching yin, moistening lung, beneficial gas and blood.White fungus belongs to the Mycophyta health food, contains protein, amino acid, polysaccharide, various trace elements and B family vitamin.And containing multiple bioactive ingredients such as abundant fungi polysaccharide, alkaloid, peptide, trace element, multiple physiological functions such as having the protection cardiovascular system, regulate immunologic function, be antitumor is one type of crucial functional food ingredient.Up to the present, China utilizes purple potato also fewer for the relevant report of raw material production beverage, mainly is that the beverage that Direct Production is processed is easy to layering because content of starch is more in the purple potato, and stability is very poor.Even there is pertinent literature to describe the method that enzyme process prepares purple potato Normal juice, sedimentation problem is still very serious in storage period.In addition, because purple potato belongs to the potato class,, be not easy to be accepted by people if adopt it as single feedstock production beverage.
Summary of the invention
In order to solve the problem that is prone to deposition in starch-containing more, the beverage of purple potato, realize the suspension of white fungus fruit grain in purple sweet potato beverage simultaneously, the present invention provides a kind of preparation method of purple potato white fungus suspending beverage.
Concrete preparation process of the present invention is following:
(1). the pre-treating technology of purple potato: new light violet potato is cleaned peeling, thinly slice, 100 ℃ of steam enzyme 5min that goes out breaks into the mud shape with thin slice, and boiling 40min makes the abundant gelatinization of starch, purple mashed potatoes;
(2). enzyme process prepares purple potato Normal juice: purple mashed potatoes are added 2～3 times water making beating; Add AMS and carry out enzymolysis; Press mass ratio 1:6 and add citric acid and natrium citricum adjusting pH value 6.0; The addition of AMS is that 70U/100mL, hydrolysis temperature are that 70～75 ℃, enzymolysis time are 40～50min, and enzymolysis finishes 100 ℃ of enzyme 10min that go out; Be cooled to 60 ℃, adding the lemon acid for adjusting pH is 4.2～4.4; Add glucase again and carry out enzymolysis, the addition of glucase is that 8500U/100mL, hydrolysis temperature are that 60～65 ℃, enzymolysis time are 120～180min, and enzymolysis finishes 100 ℃ of enzyme 10min that go out, and obtains purple potato Normal juice;
(3). the clarification of purple potato Normal juice: purple potato Normal juice is filtered with filter cloth, and the amount by 0.1～0.3g/100mL in filtrating adds diatomite, continues to stir 30min, filters the purple potato juice that obtains clarifying;
(4). the preparation of white fungus fruit grain finished product: the white fungus dry product is selected, smash, cross 30 orders～40 mesh sieves, obtains white fungus dry product fragment, and white fungus dry product fragment adds poach system by the amount of 25～50g/100mL, boils 10min, and water filtration is fallen, and obtains the white fungus fragment; The white fungus fragment soaks 30～50min by the calcium chloride solution dipping of the amount adding concentration 0.6% of 25～50g/100mL under 30～50 ℃ of conditions of temperature, and solution is filtered out, and gets the white fungus fragment of calcification; The sodium alginate soln of again the white fungus fragment of calcification being put into concentration 0.2% by the amount of 50g/100mL floods 20min, processes white fungus fruit grain;
(5). the allotment of purple potato white fungus fruit granular suspended drink: get purple potato Normal juice 40～60mL, cider 25mL, water 15～35mL, natrium citricum 0.2～0.3g, white fungus fruit grain 0.1～0.3g, xanthans 0.075～0.113g, acid-resistant sodium carboxymethylcellulose 0.05～0.075g and sodium alginate 0.075～0.113g and mix, promptly get purple potato white fungus suspending beverage.The purple potato white fungus suspending beverage of developing is the brilliant violet look, and fragrance is coordinated, and mouthfeel is smooth, and fruit grain floating stable is even.
The present invention is directed to the characteristics of purple potato raw material, primary study the enzyme that goes out of purple potato, the preparation technology of digestion time and purple potato Normal juice.In order to solve the back muddy problem of purple potato, the present invention has adopted diatomite to carry out the essence filter.Simultaneously, the present invention adopts cider and purple potato Normal juice to allocate, the cider astringent taste of purple potato juice self that can neutralize effectively, and promoted the fragrance of purple potato.In addition, the present invention has added white fungus fruit grain first in purple sweet potato beverage, and composite through to stabilizing agent determined white fungus fruit grain is effectively suspended, and can guarantee the stabilizer formula that beverage mouthfeel is smooth again.
Through the purple potato white fungus suspending beverage that technology of the present invention makes, soluble solid content>=7%, total acid content is about 0.1 ~ 0.5%, and viscosity is 8.702 * 10
3MPas, anthocyanidin content>=5mg/100mL, fruit granular suspended even, contain 12 seed amino acids, wherein essential amino acid is 7 kinds.
The specific embodiment
Below in conjunction with embodiment, technical scheme of the present invention is done to introduce in detail further, but protection scope of the present invention is not limited thereto.
Embodiment 1:
(1) pre-treating technology of purple potato: new light violet potato is cleaned peeling, be cut into the thick thin slice of 1cm, 100 ℃ of steam enzyme 5min that goes out breaks into the mud shape with thin slice, and boiling 40min makes the abundant gelatinization of starch, purple mashed potatoes;
(2) enzyme process prepares purple potato Normal juice: purple mashed potatoes are added 3 times water making beating; Add AMS and carry out enzymolysis; Press mass ratio 1:6 and add citric acid and natrium citricum adjusting pH value 6.0; The addition of AMS is that 70U/100mL, hydrolysis temperature are that 70 ℃, enzymolysis time are 40min, and enzymolysis finishes 100 ℃ of enzyme 10min that go out; Be cooled to 60 ℃, adding the lemon acid for adjusting pH is 4.2; Add glucase again and carry out enzymolysis, the addition of glucase is that 8500U/100mL, hydrolysis temperature are that 60 ℃, enzymolysis time are 120min, and enzymolysis finishes 100 ℃ of enzyme 10min that go out, and obtains purple potato Normal juice;
(3) clarification of purple potato Normal juice: purple potato Normal juice is filtered with filter cloth, and the amount by purple potato Normal juice 0.1g/100mL in filtrating adds diatomite, continues to stir 30min, filters the purple potato juice that obtains clarifying;
(4) preparation of white fungus fruit grain finished product: the white fungus dry product is selected, smash, cross 30 mesh sieves; Obtain white fungus dry product fragment, white fungus dry product fragment adds poach system by the amount of 50g/100mL (volume of the quality/water of white fungus fragment solid), boils 10min; Water filtration is fallen, obtained the white fungus fragment; The white fungus fragment is pressed the calcium chloride solution dipping of the amount adding concentration 0.6% of 50g/100mL (volume of the quality/solution of white fungus fragment solid), soaks 50min under 30 ℃ of conditions of temperature, and solution is filtered out, and gets the white fungus fragment of calcification; The sodium alginate soln of again the white fungus fragment of calcification being put into concentration 0.2% by the amount of 50g/100mL (volume of the quality/solution of the white fungus fragment solid of calcification) floods 20min, processes white fungus fruit grain;
(5) allotment of purple potato white fungus fruit granular suspended drink: get purple potato Normal juice 60mL, cider 25mL, water 15mL, natrium citricum 0.20g, white fungus fruit grain 0.2g, xanthans 0.075g, acid-resistant sodium carboxymethylcellulose 0.05g and sodium alginate 0.075g and mix, promptly get purple potato white fungus suspending beverage.The purple potato white fungus suspending beverage of developing is the brilliant violet look, and fragrance is coordinated, and mouthfeel is smooth, and fruit grain floating stable is even.
Embodiment 2:
(1) pre-treating technology of purple potato: new light violet potato is cleaned peeling, be cut into the thick thin slice of 1cm, 100 ℃ of steam enzyme 5min that goes out breaks into the mud shape with thin slice, and boiling 40min makes the abundant gelatinization of starch, purple mashed potatoes;
(2) enzyme process prepares purple potato Normal juice: purple mashed potatoes are added 2 times water making beating; Add AMS and carry out enzymolysis; Press mass ratio 1:6 and add citric acid and natrium citricum adjusting pH value 6.0; The addition of AMS is that 70U/100mL, enzymolysis time are 40min, and hydrolysis temperature is 75 ℃, and enzymolysis finishes 100 ℃ of enzyme 10min that go out; Be cooled to 65 ℃, adding the lemon acid for adjusting pH is 4.3, adds glucase again and carries out enzymolysis; The addition of glucase is 8500U/100mL, and hydrolysis temperature is 65 ℃, and enzymolysis time is 180min; Enzymolysis finishes back 100 ℃ of enzyme 10min that go out, and obtains purple potato Normal juice;
(3) clarification of purple potato Normal juice: purple potato Normal juice is filtered with filter cloth, and the amount by purple potato Normal juice 0.2 g/100mL in filtrating adds diatomite, continues to stir 30min, filters the purple potato juice that obtains clarifying;
(4) preparation of white fungus fruit grain finished product: the white fungus dry product is selected, smash, cross 40 mesh sieves; Obtain white fungus dry product fragment, white fungus dry product fragment adds poach system by the amount of 30g/100mL (volume of the quality/water of white fungus fragment solid), boils 10min; Water filtration is fallen, obtained the white fungus fragment; The white fungus fragment is pressed the calcium chloride solution dipping of the amount adding concentration 0.6% of 30g/100mL (volume of the quality/solution of white fungus fragment solid), soaks 40min under 40 ℃ of conditions of temperature, and solution is filtered out, and gets the white fungus fragment of calcification; The sodium alginate soln of again the white fungus fragment of calcification being put into concentration 0.2% by the amount of 50g/100mL (volume of the quality/solution of the white fungus fragment solid of calcification) floods 20min, processes white fungus fruit grain;
(5) allotment of purple potato white fungus fruit granular suspended drink: get purple potato Normal juice 60mL, cider 25mL, water 15mL, natrium citricum 0.30g, white fungus fruit grain 0.1g, xanthans 0.094g, acid-resistant sodium carboxymethylcellulose 0.063g and sodium alginate 0.094g and mix, promptly get purple potato white fungus suspending beverage.
Embodiment 3:
(1) pre-treating technology of purple potato: new light violet potato is cleaned peeling, be cut into the thick thin slice of 1cm, 100 ℃ of steam enzyme 5min that goes out breaks into the mud shape with thin slice, and boiling 40min makes the abundant gelatinization of starch, purple mashed potatoes;
(2) enzyme process prepares purple potato Normal juice: purple mashed potatoes are added 3 times water making beating; Add AMS and carry out enzymolysis; Press mass ratio 1:6 and add citric acid and natrium citricum adjusting pH6.0; The addition of AMS is that 70U/100mL, enzymolysis time are 50min, and hydrolysis temperature is 75 ℃, 100 ℃ of enzyme 10min that go out after enzymolysis finishes; Be cooled to 65 ℃, adding the lemon acid for adjusting pH is 4.4, adds glucase again and carries out enzymolysis; The addition of glucase is 8500U/100mL, and hydrolysis temperature is 65 ℃, and enzymolysis time is 120min; Enzymolysis finishes back 100 ℃ of enzyme 10min that go out, and obtains purple potato Normal juice;
(3) clarification of purple potato Normal juice: purple potato Normal juice is filtered with filter cloth, and the amount by purple potato Normal juice 0.3g/100mL in filtrating adds diatomite, continues to stir 30min, filters the purple potato juice that obtains clarifying;
(4) preparation of white fungus fruit grain finished product: the white fungus dry product is selected, smash, cross 30 mesh sieves; Obtain white fungus dry product fragment, white fungus dry product fragment adds poach system by the amount of 25g/100mL (volume of the quality/water of white fungus fragment solid), boils 20min; Water filtration is fallen, obtained the white fungus fragment; The white fungus fragment is pressed the calcium chloride solution dipping of the amount adding concentration 0.6% of 25g/100mL (volume of the quality/solution of white fungus fragment solid), soak 30min under 50 ℃ of conditions of temperature, solution is filtered out, get the white fungus fragment of calcification; The sodium alginate soln of again the white fungus fragment of calcification being put into concentration 0.2% by the amount of 50g/100mL (volume of the quality/solution of the white fungus fragment solid of calcification) floods 20min, processes white fungus fruit grain;
The allotment of purple potato white fungus fruit granular suspended drink: get purple potato Normal juice 40mL, cider 25mL, water 35mL, natrium citricum 0.3g, white fungus fruit grain 0.3g, xanthans 0.113g, acid-resistant sodium carboxymethylcellulose 0.075 g and sodium alginate 0.113g and mix, promptly get purple potato white fungus suspending beverage.
Claims (1)
1. purple potato white fungus suspending beverage and preparation method thereof is characterized in that the concrete operations step is following:
The pre-treating technology of purple potato: new light violet potato is cleaned peeling, thinly slice, 100 ℃ of steam enzyme 5min that goes out breaks into the mud shape with thin slice, and boiling 40min makes the abundant gelatinization of starch, must purple mashed potatoes;
Enzyme process prepares purple potato Normal juice: purple mashed potatoes are added 2～3 times water making beating; Add AMS and carry out enzymolysis; Press mass ratio 1:6 and add citric acid and natrium citricum adjusting pH value 6.0; The addition of AMS is that 70U/100mL, hydrolysis temperature are that 70～75 ℃, enzymolysis time are 40～50min, and enzymolysis finishes 100 ℃ of enzyme 10min that go out; Be cooled to 60 ℃, adding the lemon acid for adjusting pH is 4.2～4.4; Add glucase again and carry out enzymolysis, the addition of glucase is that 8500U/100mL, hydrolysis temperature are that 60～65 ℃, enzymolysis time are 120～180min, and enzymolysis finishes 100 ℃ of enzyme 10min that go out, and obtains purple potato Normal juice;
The clarification of purple potato Normal juice: purple potato Normal juice is filtered with filter cloth, and the amount by 0.1～0.3g/100mL in filtrating adds diatomite, continues to stir 30min, filters the purple potato juice that obtains clarifying;
The preparation of white fungus fruit grain finished product: the white fungus dry product is selected, smash, cross 30 orders～40 mesh sieves, obtains white fungus dry product fragment, and white fungus dry product fragment adds poach system by the amount of 25～50g/100mL, boils 10min, and water filtration is fallen, and obtains the white fungus fragment; The white fungus fragment soaks 30～50min by the calcium chloride solution dipping of the amount adding concentration 0.6% of 25～50g/100mL under 30～50 ℃ of conditions of temperature, and solution is filtered out, and gets the white fungus fragment of calcification; The sodium alginate soln of again the white fungus fragment of calcification being put into concentration 0.2% by the amount of 50g/100mL floods 20min, processes white fungus fruit grain;
The allotment of purple potato white fungus fruit granular suspended drink: get purple potato Normal juice 40～60mL, cider 25mL, water 15～35mL, natrium citricum 0.2～0.3g, white fungus fruit grain 0.1～0.3g, xanthans 0.075～0.113g, acid-resistant sodium carboxymethylcellulose 0.05～0.075g and sodium alginate 0.075～0.113g and mix, promptly get purple potato white fungus suspending beverage; The purple potato white fungus suspending beverage of developing is the brilliant violet look, and fragrance is coordinated, and mouthfeel is smooth, and fruit grain floating stable is even.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210262279 CN102754878B (en) | 2012-07-27 | 2012-07-27 | Purple potato and tremella suspension beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210262279 CN102754878B (en) | 2012-07-27 | 2012-07-27 | Purple potato and tremella suspension beverage and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102754878A true CN102754878A (en) | 2012-10-31 |
| CN102754878B CN102754878B (en) | 2013-06-19 |
Family
ID=47049721
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201210262279 Expired - Fee Related CN102754878B (en) | 2012-07-27 | 2012-07-27 | Purple potato and tremella suspension beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102754878B (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549579A (en) * | 2013-10-25 | 2014-02-05 | 覃楚越 | Purple sweet potato beverage and preparation method thereof |
| CN103653138A (en) * | 2013-12-09 | 2014-03-26 | 烟台职业学院 | Technology for production of purple potato beverage by use of wave band enzyme method |
| CN103704841A (en) * | 2014-01-14 | 2014-04-09 | 合肥工业大学 | Dasheen clear juice beverage and preparation method thereof |
| CN104041880A (en) * | 2014-05-30 | 2014-09-17 | 佛山市三水健力宝贸易有限公司 | Tropical flavor fruit juice beverage and making method thereof |
| CN104938637A (en) * | 2015-06-16 | 2015-09-30 | 蚌埠鲲鹏食品饮料有限公司 | Purple sweet potato milk shake |
| CN104938629A (en) * | 2015-06-16 | 2015-09-30 | 蚌埠鲲鹏食品饮料有限公司 | Purple sweet potato lactic acid beverage |
| CN104938712A (en) * | 2015-06-16 | 2015-09-30 | 蚌埠鲲鹏食品饮料有限公司 | Purple sweet potato and green plum jam tea |
| CN104938636A (en) * | 2015-06-16 | 2015-09-30 | 蚌埠鲲鹏食品饮料有限公司 | Purple sweet potato milk tea |
| CN104939239A (en) * | 2015-06-16 | 2015-09-30 | 蚌埠鲲鹏食品饮料有限公司 | Purple sweet potato papaya beverage |
| CN104939238A (en) * | 2015-06-16 | 2015-09-30 | 蚌埠鲲鹏食品饮料有限公司 | Purple sweet potato and flos sophorae spleen invigorating beverage |
| CN104970155A (en) * | 2015-06-16 | 2015-10-14 | 蚌埠鲲鹏食品饮料有限公司 | Purple sweet potato pine tea beverage |
| CN105029556A (en) * | 2015-06-16 | 2015-11-11 | 蚌埠鲲鹏食品饮料有限公司 | Purple sweet potato beverage capable of reducing weight and tonifying blood |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101103754A (en) * | 2007-08-08 | 2008-01-16 | 福建省闽清闽华工贸有限公司 | Formulation of raw materials for pouring type instant tremella tea and preparation technology thereof |
| CN102349673A (en) * | 2011-10-18 | 2012-02-15 | 杭州秀山美地农业科技有限公司 | Preparation method of purple potato drink |
| CN102578646A (en) * | 2012-02-21 | 2012-07-18 | 常熟市方塔涂料化工有限公司 | Health-care beverage and preparation method thereof |
-
2012
- 2012-07-27 CN CN 201210262279 patent/CN102754878B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101103754A (en) * | 2007-08-08 | 2008-01-16 | 福建省闽清闽华工贸有限公司 | Formulation of raw materials for pouring type instant tremella tea and preparation technology thereof |
| CN102349673A (en) * | 2011-10-18 | 2012-02-15 | 杭州秀山美地农业科技有限公司 | Preparation method of purple potato drink |
| CN102578646A (en) * | 2012-02-21 | 2012-07-18 | 常熟市方塔涂料化工有限公司 | Health-care beverage and preparation method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 母丽萍等: "紫甘薯饮料制备工艺研究", 《食品科学》 * |
| 田树俭等: "银耳饮料工艺技术研究", 《食品工业》 * |
| 苏伟等: "酶法制备紫薯乳饮料工艺", 《乳业科学与技术》 * |
| 谷鸣: "《乳品工程师实用技术手册》", 31 January 2009, 中国轻工业出版社 * |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549579A (en) * | 2013-10-25 | 2014-02-05 | 覃楚越 | Purple sweet potato beverage and preparation method thereof |
| CN103653138A (en) * | 2013-12-09 | 2014-03-26 | 烟台职业学院 | Technology for production of purple potato beverage by use of wave band enzyme method |
| CN103704841A (en) * | 2014-01-14 | 2014-04-09 | 合肥工业大学 | Dasheen clear juice beverage and preparation method thereof |
| CN103704841B (en) * | 2014-01-14 | 2015-05-06 | 合肥工业大学 | Dasheen clear juice beverage and preparation method thereof |
| CN104041880A (en) * | 2014-05-30 | 2014-09-17 | 佛山市三水健力宝贸易有限公司 | Tropical flavor fruit juice beverage and making method thereof |
| CN104041880B (en) * | 2014-05-30 | 2016-08-17 | 佛山市三水健力宝贸易有限公司 | A kind of torrid zone local flavor fruit drink and preparation method |
| CN104938629A (en) * | 2015-06-16 | 2015-09-30 | 蚌埠鲲鹏食品饮料有限公司 | Purple sweet potato lactic acid beverage |
| CN104938712A (en) * | 2015-06-16 | 2015-09-30 | 蚌埠鲲鹏食品饮料有限公司 | Purple sweet potato and green plum jam tea |
| CN104938636A (en) * | 2015-06-16 | 2015-09-30 | 蚌埠鲲鹏食品饮料有限公司 | Purple sweet potato milk tea |
| CN104939239A (en) * | 2015-06-16 | 2015-09-30 | 蚌埠鲲鹏食品饮料有限公司 | Purple sweet potato papaya beverage |
| CN104939238A (en) * | 2015-06-16 | 2015-09-30 | 蚌埠鲲鹏食品饮料有限公司 | Purple sweet potato and flos sophorae spleen invigorating beverage |
| CN104970155A (en) * | 2015-06-16 | 2015-10-14 | 蚌埠鲲鹏食品饮料有限公司 | Purple sweet potato pine tea beverage |
| CN105029556A (en) * | 2015-06-16 | 2015-11-11 | 蚌埠鲲鹏食品饮料有限公司 | Purple sweet potato beverage capable of reducing weight and tonifying blood |
| CN104938637A (en) * | 2015-06-16 | 2015-09-30 | 蚌埠鲲鹏食品饮料有限公司 | Purple sweet potato milk shake |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102754878B (en) | 2013-06-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102754878B (en) | Purple potato and tremella suspension beverage and preparation method thereof | |
| CN107279625B (en) | Preparation method of low-sugar sweet potato beverage rich in soluble dietary fibers | |
| CN102058138B (en) | Method for improving quality and palatability of cloudy blueberry juice | |
| CN107897591A (en) | A kind of black fruit fructus lycii beverage and preparation method thereof | |
| CN105639380B (en) | Corn juice beverage and production method thereof | |
| CN102578645A (en) | Method for producing citrus and black tea compound fruit juice tea drinks | |
| CN105495235A (en) | High-antioxidant burdock fermented beverage and preparation method thereof | |
| CN105249084A (en) | Preparation method of selenium-rich pumpkin pulp grain beverage | |
| CN104489820A (en) | Method for preparing dragon fruit liquid | |
| CN104560597A (en) | Method for preparing grapefruit vinegar | |
| CN108552440B (en) | Coix seed and red bean fruit particle beverage and preparation method thereof | |
| CN105265945A (en) | Fagopyrum tararicum fruit juice beverage, and preparation method thereof | |
| KR101139828B1 (en) | Method of manufacturing Korean hot pepper paste using watermelon | |
| CN103445249A (en) | Northeast wild kiwi beverage and preparation method thereof | |
| CN105995252A (en) | Method for preparing original-taste sagittaria sagittifolia linm juice through double enzymolysis | |
| CN109043517A (en) | A kind of purple composite instant powder and preparation method thereof | |
| CN104543932A (en) | Production method of health salt | |
| CN101473983A (en) | Method for producing compound beverage with pineapple and gulfweed juices | |
| CN105558666A (en) | Hawthorn compound healthy drink and making method thereof | |
| CN103689709A (en) | Original-flavor cassava juice and preparation method thereof | |
| CN107981153A (en) | A kind of feature peach flesh jam and preparation method thereof | |
| CN103519118A (en) | Summer heat-relieving heat-lowering composite block soup condiment and preparation method thereof | |
| CN110613069B (en) | Method for preparing apple composite cloudy juice beverage by using sweet potato powder | |
| CN112956676A (en) | Preparation method of radix puerariae soy sauce | |
| KR101876042B1 (en) | Tomato grain syrup, and manufacturing 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 | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130619 Termination date: 20160727 |