CN102805398A - Winter jujube pulp beverage and processing method thereof - Google Patents
Winter jujube pulp beverage and processing method thereof Download PDFInfo
- Publication number
- CN102805398A CN102805398A CN2011101409939A CN201110140993A CN102805398A CN 102805398 A CN102805398 A CN 102805398A CN 2011101409939 A CN2011101409939 A CN 2011101409939A CN 201110140993 A CN201110140993 A CN 201110140993A CN 102805398 A CN102805398 A CN 102805398A
- Authority
- CN
- China
- Prior art keywords
- jujube
- water
- winter jujube
- winter
- sent
- 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 discloses a winter jujube pulp beverage and a processing method thereof, and belongs to the technical field of pulp processing. The winter jujube pulp beverage comprises, by weight, 30-50% of winter jujubes, 5-7% of white granulated sugar, 0.3-0.6% of citric acid, 0.1-0.4% of a composite stabilizer, and water. According to the processing method, the raw materials are subjected to blanching, washing cooling, pulping, glue milling, centrifugating, blending, degassing, homogenization, sterilizing filling, two sterilization, and spray cooling to prepare the winter jujube pulp beverage. According to the present invention, problems of winter jujube storage and use are solved, and fresh winter jujubes are adopted as the raw material to carry out direct pulping to process the pulp beverage so as to well maintain dietary fibers, nutrients and flavor of the winter jujubes.
Description
Technical field
The invention belongs to the fruit squash processing technique field, relate to winter jujube fruit squash processing method.
Background technology
The winter jujube is a kind of late variety, and the major production areas is ring area, the Bohai Sea such as Shandong Zhanhua, Wudi and Huanghua, Hebei, and the winter jujube is big, skin is thin, the delicate succulence of pulp, sweet delicate fragrance, sour and sweet palatability, local flavor are splendid.Its nutrient composition content is: protein 1.65%, and dietary fiber 2.3%, total reducing sugar 27.3% contains 19 seed amino acids such as asparatate, threonine, serine; 8 kinds in the necessary amino acid of human body is wherein arranged, and total content is 0.985 milligram/100 grams, contains general flavone 0.26%, and nicotinic acid content is 0.87%; Vitamin B1 content is 0.1%, and vitamin B2 content is 2.2%, and Vitamin C content is especially abundant; Reaching 352mg/100g, is 70 times of apple Vitamin C content, 140 times of pears.In addition, the winter jujube also contains various trace elements such as abundant vitamin A, vitamin E and potassium, sodium, iron, copper, and the good reputation of " kings of all kinds of fruits " and " vitamin pill of living " is arranged, and receives people's welcome deeply.
Over past ten years, winter jujube planting scale enlarges year by year, and output significantly increases.But the freshness date of winter jujube is shorter, and is not easy to store, and fresh-keeping to deposit cost higher, is prone to bring loss to the grower.Winter jujube deep processing can drive whole winter jujube industry benign development, sells as the winter jujube is made into beverage, can effectively solve the not easily-storied difficult problem of winter jujube.But there is more deficiency in the preparation method of disclosed winter jujube beverage at present: as with low content of technology, quality is general, and mouthfeel is not good enough, and nutrition leak is more, and industry size is little etc.The patent No. is that 200410024274.0 technical scheme once disclosed a kind of Winter jujube juice drink producing method, but this technology still has shortcomings such as quality is general, impurity is more.
Summary of the invention
The objective of the invention is to overcome the deficiency of prior art, and the technical scheme of a kind of winter jujube fruit squash and processing method thereof is provided.This technical scheme utilizes the winter jujube to process fruit squash for raw material, has not only kept original local flavor of winter jujube but also has kept the nutritional labeling of winter jujube, and quality also has better lifting.
For achieving the above object, the technical scheme that the present invention adopts is:
Described winter jujube fruit squash is a raw material with the winter jujube, and white granulated sugar, citric acid, compound stabilizer etc. are auxiliary material, process by following prescription:
Winter jujube 30～50%;
White granulated sugar 5～7%;
Citric acid 0.3～0.6%;
Compound stabilizer 0.1～0.4%;
Water surplus.
Said compound stabilizer comprises sodium alginate, sodium carboxymethylcellulose, xanthans, and its mass ratio is 4: 4: 3; Said water is distilled water, mineral water or pure water.
Above-mentioned winter jujube fruit squash processing method is that the several steps according to following order carries out:
(1) blanching is put into blanching machine with the raw material jujube after the acceptance(check), 90～95 ℃ of blanchings 3～6 minutes;
(2) clean cooling, the raw material jujube of step (1) gained is cleaned, is cooled to 40～50 ℃ with cold water;
(3) making beating with the raw material jujube of step (2) gained, is served conveyer belt by elevator, from beater entering beater suitable for reading, adds entry by the jujube quality than 1: 2, obtains slurries;
(4) the glue mill carries out levigate processing with slurries with colloid mill, and being milled to fineness is 40～60 μ m, and fine grinding becomes homogenate 2～3 times;
(5) centrifugal, centrifuge is carried out in levigate homogenate centrifugalize, remove fructus corni and other impurity, obtain the jujube slurry;
(6) allotment is sent the jujube slurry into blend tank; Take by weighing the sugared equipment of sending into of white granulated sugar by formula rate, add water at 1: 1 according to the mass ratio of white granulated sugar and water, heating for dissolving obtains liquid glucose, after duplex strainer filters, is sent to the blend tank that the jujube slurry is housed; Take by weighing citric acid and compound stabilizer by formula rate again, with an amount of warm water dissolving, be sent to blend tank, in blend tank, supply water to the scale that requires, stirring obtains winter jujube Normal juice;
(7) degassing, the raw material jujube itself contains aerobic, can cause also that in process the secondary of air is sneaked into, and influences juice quality, is unfavorable for the stability of fruit juice, therefore, adopts the mode of vacuum outgas to remove the gas in the fruit juice in the production;
The winter jujube Normal juice that allotment is good is got to the operation of bleeding in the vacuum receiver with pump; The temperature of control appropriate vacuum and winter jujube Normal juice, 20～25 ℃ of degassing temperature.Vacuum in the degassing tank is 90～93KPa; Adopt the mode under the Film Flow, be beneficial to the abundant degassing;
(8) homogeneous, the Winter jujube juice beverage belongs to pulp type beverage, and lamination often takes place in postpone for a long time; Make the miniaturizations such as slurry grain in the product through homogeneous, not only reduce its granular size, change the distribution of its particle diameter simultaneously; Make Winter jujube juice keep certain turbidity, thereby reduce deposition to greatest extent; At pressure 20～25Mpa, inlet temperature is a homogeneous 2 times in 60～65 ℃ the high pressure homogenizer;
(9) sterilization can, the superhigh temperature instantaneous sterilization, temperature adopts 125 ℃, 4～6 seconds instantaneous sterilization; One of the purpose of instantaneous sterilization is the enzyme that goes out, and another is the microorganism of killing in the product, prevents that product is rotten when storing and drinking; After finishing, sterilization adopt the normal pressure sterile filling to get winter jujube fruit squash;
(10) two-stage sterilization, spray cooling after can finishes, after can finishes, adopt the spray sterilization machine that tank body is carried out two-stage sterilization, and control material sterilizing time was at 20 minutes; Spray plays cooling effect simultaneously, gets finished product after product temperature is reduced to 25～30 ℃.
Compound stabilizer described in the processing method comprises sodium alginate, sodium carboxymethylcellulose, xanthans, and its mass ratio is 4: 4: 3; Said water is distilled water, mineral water or pure water; Adopting beater in the making beating step is the two pass beater, broken together, the making beating of two roads, and this step can be removed jujube nuclear and most of fructus corni; The centrifuge that adopts in the said centrifugation step is a horizontal spiral centrifuge, and the FREQUENCY CONTROL of its frequency converter is 35Hz.
Adopt the fresh fruit beating process in the above-mentioned winter jujube fruit squash processing step, guaranteed the quality and the nutrition of winter jujube fruit squash.
The present invention compared with prior art has the following advantages:
1, the present invention is the raw material processing fruit squash of directly pulling an oar with bright winter jujube, has kept the dietary fiber and the nutritional labeling of winter jujube preferably, and the bright jujube local flavor of winter jujube;
2, the present invention has increased blanching technology, makes jujube fruit beating results obviously improve, and jujube meat is easy to separate with nuclear, skin, and the slurries quality has a distinct increment;
3, adopt HTHP to carry out homogeneous, homogenizing effect is good, and beverage liquid is more even;
4, this project adopts an amount of compound stabilizer, makes the fruit squash of processing have stronger stability, thereby has guaranteed product quality.
The specific embodiment
The raw material of following examples is all by mass percentage:
Embodiment 1:
The embodiment of the invention 1 is made up of following components in part by weight:
Winter jujube 30 weight portions;
White granulated sugar 6 weight portions;
Citric acid 0.3 weight portion;
Compound stabilizer 0.1 weight portion;
Water 63.6 weight portions.
The preparation method of embodiment 1 is following:
(1) blanching is put into blanching machine with 30 weight portion raw material jujubes after the acceptance(check), 90 ℃ of blanchings 6 minutes;
(2) clean cooling, the raw material jujube of step (1) gained is cleaned, is cooled to 40～50 ℃ with cold water;
(3) making beating is sent the raw material jujube of step (2) gained into beater, adds entry by the jujube quality than 1: 2, obtains slurries; Beater is the two pass beater, and is broken together, the making beating of two roads, and this step can be removed jujube nuclear and most of fructus corni;
(4) the glue mill carries out levigate processing with slurries with colloid mill, and being milled to fineness is 60 μ m, and fine grinding becomes homogenate 2 times;
(5) centrifugal, centrifuge is sent in levigate homogenate centrifugalized, remove fructus corni and other impurity, obtain the jujube slurry, the FREQUENCY CONTROL of centrifuge frequency converter is 35Hz;
(6) allotment is sent the jujube slurry into blend tank; With the sugared equipment of 6 sending into of weight portion white granulated sugar, 1: 1 add water according to the mass ratio of white granulated sugar and water by proportioning, heating for dissolving obtains liquid glucose, after duplex strainer filters, is sent to the blend tank that the jujube slurry is housed; By proportioning 0.3 weight portion citric acid and 0.1 weight portion compound stabilizer are dissolved with an amount of warm water, be sent to blend tank, in blend tank, supply water to the scale that requires, mixing preparation obtains winter jujube Normal juice;
(7) degassing is sent winter jujube Normal juice into vacuum receiver, outgas with mode under the Film Flow, and 20 ℃ of degassing temperature, vacuum is 90KPa;
(8) homogeneous is a homogeneous 2 times in 60 ℃ the high pressure homogenizer in pressure 20MPa inlet temperature;
(9) sterilization can, 125 ℃ of superhigh temperature, 4 seconds instantaneous sterilization, sterile filling gets winter jujube fruit squash under the normal pressure;
(10) two-stage sterilization, spray cooling after can finishes, adopt the spray sterilization machine that tank body is carried out two-stage sterilization, and control material sterilizing time was at 20 minutes; Cooling gets finished product after product temperature is reduced to 25～30 ℃.
Embodiment 2:
The embodiment of the invention 2 is made up of following components in part by weight:
Winter jujube 35 weight portions;
White granulated sugar 7 weight portions;
Citric acid 0.45 weight portion;
Compound stabilizer 0.2 weight portion;
Water 57.35 weight portions.
The preparation method of embodiment 2 is following:
(1) blanching is put into blanching machine with 35 weight portion raw material jujubes after the acceptance(check), 95 ℃ of blanchings 3 minutes;
(2) clean cooling, the raw material jujube of step (1) gained is cleaned, is cooled to 40～50 ℃ with cold water;
(3) making beating is sent the raw material jujube of step (2) gained into beater, adds entry by the jujube quality than 1: 2, obtains slurries; Beater is the two pass beater, and is broken together, the making beating of two roads, and this step can be removed jujube nuclear and most of fructus corni;
(4) the glue mill carries out levigate processing with slurries with colloid mill, and being milled to fineness is 60 μ m, and fine grinding becomes homogenate 2 times;
(5) centrifugal, centrifuge is sent in levigate homogenate centrifugalized, remove fructus corni and other impurity, obtain the jujube slurry, the FREQUENCY CONTROL of centrifuge frequency converter is 35Hz;
(6) allotment is sent the jujube slurry into blend tank; With the sugared equipment of 7 sending into of weight portion white granulated sugar, 1: 1 add water according to the mass ratio of white granulated sugar and water by proportioning, heating for dissolving obtains liquid glucose, after duplex strainer filters, is sent to the blend tank that the jujube slurry is housed; By proportioning 0.45 weight portion citric acid and 0.2 weight portion compound stabilizer are dissolved with an amount of warm water, be sent to blend tank, in blend tank, supply water to the scale that requires, mixing preparation obtains winter jujube Normal juice;
(7) degassing is sent winter jujube Normal juice into vacuum receiver, outgas with mode under the Film Flow, and 20 ℃ of degassing temperature, vacuum is 90KPa;
(8) homogeneous is a homogeneous 2 times in 60 ℃ the high pressure homogenizer in pressure 20MPa inlet temperature;
(9) sterilization can, 125 ℃ of superhigh temperature, 4 seconds instantaneous sterilization, sterile filling gets winter jujube fruit squash under the normal pressure;
(10) two-stage sterilization, spray cooling after can finishes, adopt the spray sterilization machine that tank body is carried out two-stage sterilization, and control material sterilizing time was at 20 minutes; Cooling gets finished product after product temperature is reduced to 25～30 ℃.
Embodiment 3:
The embodiment of the invention 3 is made up of following components in part by weight:
Winter jujube 40 weight portions;
White granulated sugar 6 weight portions;
Citric acid 0.4 weight portion;
Compound stabilizer 0.3 weight portion;
Water 53.3 weight portions.
The preparation method of embodiment 3 is following:
(1) blanching is put into blanching machine with 40 weight portion raw material jujubes after the acceptance(check), 93 ℃ of blanchings 3～6 minutes;
(2) clean cooling, the raw material jujube of step (1) gained is cleaned, is cooled to 40～50 ℃ with cold water;
(3) making beating is sent the raw material jujube of step (2) gained into beater, adds entry by the jujube quality than 1: 2, obtains slurries; Beater is the two pass beater, and is broken together, the making beating of two roads, and this step can be removed jujube nuclear and most of fructus corni;
(4) the glue mill carries out levigate processing with slurries with colloid mill, and being milled to fineness is 50 μ m, and fine grinding becomes homogenate 3 times;
(5) centrifugal, centrifuge is sent in levigate homogenate centrifugalized, remove fructus corni and other impurity, obtain the jujube slurry, the FREQUENCY CONTROL of centrifuge frequency converter is 35Hz;
(6) allotment is sent the jujube slurry into blend tank; With the sugared equipment of 6 sending into of weight portion white granulated sugar, 1: 1 add water according to the mass ratio of white granulated sugar and water by proportioning, heating for dissolving obtains liquid glucose, after duplex strainer filters, is sent to the blend tank that the jujube slurry is housed; By proportioning 0.4 weight portion citric acid and 0.3 weight portion compound stabilizer are dissolved with an amount of warm water, be sent to blend tank, in blend tank, supply water to the scale that requires, mixing preparation obtains winter jujube Normal juice;
(7) degassing is sent winter jujube Normal juice into vacuum receiver, outgas with mode under the Film Flow, and 23 ℃ of degassing temperature, vacuum is 92KPa;
(8) homogeneous is a homogeneous 2 times in 63 ℃ the high pressure homogenizer in pressure 23MPa inlet temperature;
(9) sterilization can, 125 ℃ of superhigh temperature, 5 seconds instantaneous sterilization, sterile filling gets winter jujube fruit squash under the normal pressure;
(10) two-stage sterilization, spray cooling after can finishes, adopt the spray sterilization machine that tank body is carried out two-stage sterilization, and control material sterilizing time was at 20 minutes; Cooling gets finished product after product temperature is reduced to 25～30 ℃.
Embodiment 4:
The embodiment of the invention 4 is made up of following components in part by weight:
Winter jujube 45 weight portions;
White granulated sugar 6 weight portions;
Citric acid 0.4 weight portion;
Compound stabilizer 0.3 weight portion;
Water 48.3 weight portions.
The preparation method of embodiment 4 is following:
(1) blanching is put into blanching machine with 45 weight portion raw material jujubes after the acceptance(check), 95 ℃ of blanchings 6 minutes;
(2) clean cooling, the raw material jujube of step (1) gained is cleaned, is cooled to 40～50 ℃ with cold water;
(3) making beating is sent the raw material jujube of step (2) gained into beater, adds entry by the jujube quality than 1: 2, obtains slurries; Beater is the two pass beater, and is broken together, the making beating of two roads, and this step can be removed jujube nuclear and most of fructus corni;
(4) the glue mill carries out levigate processing with slurries with colloid mill, and being milled to fineness is 40 μ m, and fine grinding becomes homogenate 3 times;
(5) centrifugal, centrifuge is sent in levigate homogenate centrifugalized, remove fructus corni and other impurity, obtain the jujube slurry, the FREQUENCY CONTROL of centrifuge frequency converter is 35Hz;
(6) allotment is sent the jujube slurry into blend tank; With the sugared equipment of 6 sending into of weight portion white granulated sugar, 1: 1 add water according to the mass ratio of white granulated sugar and water by proportioning, heating for dissolving obtains liquid glucose, after duplex strainer filters, is sent to the blend tank that the jujube slurry is housed; By proportioning 0.4 weight portion citric acid and 0.3 weight portion compound stabilizer are dissolved with an amount of warm water, be sent to blend tank, in blend tank, supply water to the scale that requires, mixing preparation obtains winter jujube Normal juice;
(7) degassing is sent winter jujube Normal juice into vacuum receiver, outgas with mode under the Film Flow, and 25 ℃ of degassing temperature, vacuum is 93KPa;
(8) homogeneous is a homogeneous 2 times in 65 ℃ the high pressure homogenizer in pressure 25MPa inlet temperature;
(9) sterilization can, 125 ℃ of superhigh temperature, 6 seconds instantaneous sterilization, sterile filling gets winter jujube fruit squash under the normal pressure;
(10) two-stage sterilization, spray cooling after can finishes, adopt the spray sterilization machine that tank body is carried out two-stage sterilization, and control material sterilizing time was at 20 minutes; Cooling gets finished product after product temperature is reduced to 25～30 ℃.
Embodiment 5:
The embodiment of the invention 5 is made up of following components in part by weight:
Winter jujube 50 weight portions;
White granulated sugar 5 weight portions;
Citric acid 0.6 weight portion;
Compound stabilizer 0.4 weight portion;
Water 44 weight portions.
The preparation method of embodiment 5 is with embodiment 4.
Adopt the fresh fruit beating process in the above-mentioned winter jujube fruit beverage processing step, guaranteed the quality and the nutrition of winter jujube fruit squash.
The above; It only is preferred embodiment of the present invention; Be not that the present invention is done any restriction, every technical spirit changes any simple modification, change and the equivalence that above embodiment did according to the present invention, all still belongs in the protection domain of technical scheme of the present invention.
Claims (4)
1. a winter jujube fruit squash is characterized in that, is processed by the raw material of following mass percent:
Winter jujube 30～50%;
White granulated sugar 5～7%;
Citric acid 0.3～0.6%;
Compound stabilizer 0.1～0.4%;
Water surplus.
2. winter jujube fruit squash according to claim 1 is characterized in that said compound stabilizer comprises sodium alginate, sodium carboxymethylcellulose, xanthans, and its mass ratio is 4: 4: 3; Said water is distilled water, mineral water or pure water.
3. the method for processing winter jujube fruit squash according to claim 1 or claim 2 is characterized in that, may further comprise the steps:
(1) blanching is put into blanching machine with the raw material jujube after the acceptance(check), 90～95 ℃ of blanchings 3～6 minutes;
(2) clean cooling, the raw material jujube of step (1) gained is cleaned, is cooled to 40～50 ℃ with cold water;
(3) making beating is sent the raw material jujube of step (2) gained into beater, adds entry by the jujube quality than 1: 2, obtains slurries;
(4) the glue mill carries out levigate processing with slurries with colloid mill, and being milled to fineness is 40～60 μ m, and fine grinding becomes homogenate 2～3 times;
(5) centrifugal, centrifuge is sent in levigate homogenate centrifugalized, remove fructus corni and other impurity, obtain the jujube slurry;
(6) allotment is sent the jujube slurry into blend tank; Take by weighing the sugared equipment of sending into of white granulated sugar by formula rate, add water at 1: 1 according to the mass ratio of white granulated sugar and water, heating for dissolving obtains liquid glucose, after duplex strainer filters, is sent to the blend tank that the jujube slurry is housed; Take by weighing citric acid and compound stabilizer by formula rate again, with an amount of warm water dissolving, be sent to blend tank, in blend tank, supply water to the scale that requires, stirring obtains winter jujube Normal juice;
(7) degassing is sent winter jujube Normal juice into vacuum receiver, outgas with mode under the Film Flow, and 20～25 ℃ of degassing temperature, vacuum is 90～93KPa;
(8) homogeneous, at pressure 20～25Mpa, inlet temperature is a homogeneous 2 times in 60～65 ℃ the high pressure homogenizer;
(9) sterilization can, 125 ℃ of superhigh temperature, 4～6 seconds instantaneous sterilization, sterile filling gets winter jujube fruit squash under the normal pressure;
(10) two-stage sterilization, spray cooling after can finishes, adopt the spray sterilization machine that tank body is carried out two-stage sterilization, and control material sterilizing time was at 20 minutes; Cooling gets finished product after product temperature is reduced to 25～30 ℃.
4. winter jujube fruit squash processing method according to claim 3, it is characterized in that: said compound stabilizer comprises sodium alginate, sodium carboxymethylcellulose, xanthans, its mass ratio is 4: 4: 3; Said water is distilled water, mineral water or pure water; The beater that adopts in the making beating step is the two pass beater, and the centrifuge that adopts in the said centrifugation step is a horizontal spiral centrifuge, and the FREQUENCY CONTROL of its frequency converter is 35Hz.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110140993.9A CN102805398B (en) | 2011-05-17 | 2011-05-17 | Winter jujube pulp beverage and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110140993.9A CN102805398B (en) | 2011-05-17 | 2011-05-17 | Winter jujube pulp beverage and processing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102805398A true CN102805398A (en) | 2012-12-05 |
| CN102805398B CN102805398B (en) | 2014-02-12 |
Family
ID=47229404
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110140993.9A Expired - Fee Related CN102805398B (en) | 2011-05-17 | 2011-05-17 | Winter jujube pulp beverage and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102805398B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211254A (en) * | 2013-03-19 | 2013-07-24 | 浙江大学 | Processing method of Cornus officinalis pulp beverage |
| CN105309958A (en) * | 2014-06-28 | 2016-02-10 | 杨维兵 | Preparation method of composite beverage |
| CN108967771A (en) * | 2017-06-03 | 2018-12-11 | 西北农林科技大学 | A kind of production technology of NFC Winter jujube juice |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030050383A (en) * | 2001-12-18 | 2003-06-25 | 영강종합식품(주) | Method for Make Bean Porridge Adding Ginseng |
| CN1582781A (en) * | 2004-06-15 | 2005-02-23 | 张波 | Production of winter jujube juice |
| KR100979251B1 (en) * | 2009-05-29 | 2010-08-31 | 충청대학 산학협력단 | Jujube beverage and method for manufacturing thereof |
| CN102048202A (en) * | 2009-10-29 | 2011-05-11 | 罗会成 | Processing method of winter jujube drink |
-
2011
- 2011-05-17 CN CN201110140993.9A patent/CN102805398B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030050383A (en) * | 2001-12-18 | 2003-06-25 | 영강종합식품(주) | Method for Make Bean Porridge Adding Ginseng |
| CN1582781A (en) * | 2004-06-15 | 2005-02-23 | 张波 | Production of winter jujube juice |
| KR100979251B1 (en) * | 2009-05-29 | 2010-08-31 | 충청대학 산학협력단 | Jujube beverage and method for manufacturing thereof |
| CN102048202A (en) * | 2009-10-29 | 2011-05-11 | 罗会成 | Processing method of winter jujube drink |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211254A (en) * | 2013-03-19 | 2013-07-24 | 浙江大学 | Processing method of Cornus officinalis pulp beverage |
| CN105309958A (en) * | 2014-06-28 | 2016-02-10 | 杨维兵 | Preparation method of composite beverage |
| CN108967771A (en) * | 2017-06-03 | 2018-12-11 | 西北农林科技大学 | A kind of production technology of NFC Winter jujube juice |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102805398B (en) | 2014-02-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101254008B (en) | Composite clarification fruit vegetables juice drink products and preparation | |
| CN102228291B (en) | Piteguo fruit juice beverage and manufacturing method thereof | |
| CN100593371C (en) | Nutritious sweet potato juice beverage and its production process | |
| CN107439865B (en) | Compound gel and grain suspension beverage and preparation method thereof | |
| CN105639380B (en) | Corn juice beverage and production method thereof | |
| CN107114638A (en) | A kind of processing method of rice compound nutritional cereal health drink | |
| CN109619568A (en) | A kind of fig flavor ferment and preparation method thereof rich in dietary fiber | |
| CN102805398B (en) | Winter jujube pulp beverage and processing method thereof | |
| CN101467774A (en) | Medlar beverage | |
| CN1858180A (en) | Sea-buckthorn fruit grain wine and its brewing method | |
| CN103494295A (en) | Soluble rice protein beverage and preparation method thereof | |
| CN101664139A (en) | Blackberry flesh puree, processing method and application thereof | |
| CN103431328B (en) | Natural jackfruit powder and preparation method thereof | |
| CN103315202B (en) | Ultrafine crushed raspberry jam and production method thereof | |
| CN102613305A (en) | Seedling milk series food and beverage, and method for preparing same | |
| CN101797066A (en) | Production method of fructus schizandrae compound beverage | |
| CN101108011A (en) | Rapid, simple technique for preparing blackberry clear juice | |
| CN101467681A (en) | Health drink and method for producing the same | |
| CN101485478A (en) | Peanut milk double-protein drink and method for producing the same | |
| CN101467754A (en) | Method for preparing cherry juice and product | |
| CN101711536A (en) | Aloe yogurt and method for preparing same | |
| CN103385503B (en) | Pite pear and carrot juice drink | |
| CN101756321A (en) | Fruit nutrition liquid and preparation method thereof | |
| CN101467578A (en) | Multi-flavor apricot fruit tea using apricot pulp as main material | |
| CN111040913A (en) | Production method of compound fermented rice wine beverage and product 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 | ||
| C53 | Correction of patent of invention or patent application | ||
| CB03 | Change of inventor or designer information |
Inventor after: Xu Qinghua Inventor after: Fan Keju Inventor after: Xu Shiping Inventor after: Qiu Ruixiang Inventor before: Xu Qinghua Inventor before: Xu Shiping Inventor before: Qiu Ruixiang |
|
| COR | Change of bibliographic data |
Free format text: CORRECT: INVENTOR; FROM: XU QINGHUA XU SHIPING QIU RUIXIANG TO: XU QINGHUA FAN KEJU XU SHIPING QIU RUIXIANG |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20140212 Termination date: 20140517 |