CN103126019A - Lanzhou fresh lily beverage and its preparation method - Google Patents
Lanzhou fresh lily beverage and its preparation method Download PDFInfo
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- CN103126019A CN103126019A CN2013100616343A CN201310061634A CN103126019A CN 103126019 A CN103126019 A CN 103126019A CN 2013100616343 A CN2013100616343 A CN 2013100616343A CN 201310061634 A CN201310061634 A CN 201310061634A CN 103126019 A CN103126019 A CN 103126019A
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Abstract
The invention relates to a Lanzhou fresh lily beverage and its preparation method. The beverage is prepared through using 35.0-50.0wt% of a fresh lily pulp, 1.0-10.0wt% of a modifier, 6.0-16.0wt% of a flavoring agent, 0.05-0.5wt% of a composite stabilizer, 0.01-0.05wt% of an antiseptic, 1.0-10.0wt% of an edible essence, and the balance water. The Lanzhou fresh lily beverage has many healthcare efficiencies, high nutritional values and good mouthfeel.
Description
Technical field
The present invention relates to technical field of beverage, relate in particular to Lanzhou fresh lily bulb beverage and preparation method thereof.
Background technology
Development along with society, the raising of living standards of the people, the enhancing of people's health care consciousness, fruit-vegetable juice beverage more and more receives the concern of domestic and international food, health products industry, and at home, the health care of fruit-vegetable juice beverage is worth to be familiar with by numerous consumers gradually, and on market, drink variety emerges in an endless stream.
Lanzhou lily is as Gansu Province's characteristic agricultural byproducts, and quality spy is excellent, is of high nutritive value, its property of lily is sweet, be slightly cold, and has cloudy clearly moistening lung, tonifying middle-Jiao and Qi, reducing fever and causing diuresis, cooling blood and hemostasis, strengthening the spleen and stomach, kobadrin, tranquilizing and allaying excitement, the effects such as anticancer beauty treatment, raising immunity contain protein, fat, multiple alkaloid, liliosideA, B, tazettine, colchicum ammonia and phosphorus, iron, calcium, zinc, vitamin C, VB
1, VB
2, the needed by human body nutritional labeling such as carrotene.Purpose of the present invention is just utilized the resources advantage of Lanzhou fresh lily bulb, geography superiority, special product brand three advantages, add technical advantage, lanzhou lily is developed into the new product with high added value from basic crops, provide a kind of take lanzhou lily as primary raw material, nutritious, good mouthfeel, color and luster be attractive in appearance, the beverage that has the nutrition and health care effect concurrently, not only satisfies the pursuit that the consumer suits one's taste, and more caters to the trend of modern health industry fast development.
Summary of the invention
Technical problem to be solved by this invention be to provide a kind ofly have various health care functions, be of high nutritive value, Lanzhou fresh lily bulb beverage that mouthfeel is good.
Another technical problem to be solved by this invention is to provide the preparation method of this Lanzhou fresh lily bulb beverage.
For addressing the above problem, Lanzhou of the present invention fresh lily bulb beverage, it is characterized in that: this beverage is made by the component of following weight degree: new fresh lily bulb slurry 35.0 ~ 50.0%, dressing agent 1.0 ~ 10.0%, flavor enhancement 6.0 ~ 16.0%, compound stabilizer 0.05 ~ 0.5%, anticorrisive agent 0.01 ~ 0.05%, flavoring essence 1.0 ~ 10.0%, surplus are water.
Described new fresh lily bulb slurry refers to add the colour protecting liquid of 5 ~ 25 times of its quality in the new fresh lily bulb in Lanzhou, after soaking 0.5 ~ 2.0h, pulls an oar after 80 ~ 100 ℃ of color retentions of precooking, and through the slurries of gained after the colloid mill fine grinding; Described colour protecting liquid refers to color stabilizer and acid is water-soluble by the mass ratio of 1:1 ~ 1:100 and mass concentration that mix is 0.025% ~ 0.55% mixed liquor.
Described color stabilizer is a kind of in vitamin C, sodium isoascorbate, sodium pyrosulfite, sodium metaphosphate.
Described acid is a kind of in citric acid, lactic acid, malic acid, tartaric acid, gluconic acid.
Described dressing agent is a kind of in cider, rose juice, sugaring rose juice, peach juice, strawberry juice, grape juice.
Described flavor enhancement is a kind of in protein sugar, honey element, white granulated sugar, sucrose, glucose, synanthrin, honey, stevia.
Described compound stabilizer is that sucrose fatty ester, Distilled glycerin monostearate, carboxymethyl cellulose, xanthans mix by the mass ratio of 6 ~ 10:0.5 ~ 1.5:1 ~ 3:2 ~ 8.
Described anticorrisive agent is a kind of in potassium sorbate, Sodium Benzoate, methyl p-hydroxybenzoate, ethyl-para-hydroxybenzoate, propylparaben, dehydro sodium acetate, calcium propionate.
Described flavoring essence refers to that mass concentration is a kind of in 0.01% ~ 0.1% lily essence, Rosa Damascana, strawberry essence, cherry essence.
The preparation method of Lanzhou as above fresh lily bulb beverage is characterized in that: at first by the proportioning weighing; Then mixed serum is made in dressing agent, flavor enhancement, compound stabilizer, the dissolving of anticorrisive agent water; Secondly with the new fresh lily bulb slurry after the glue mill with after described mixed serum mixes, by the beverage common process successively through allocate, stir, after homogeneous carry out conventional sterilization, add at last the flavoring essence mixing, aseptic canning and get final product.
The present invention compared with prior art has the following advantages:
1, oxidizing brown stain easily occuring, has a strong impact on beverage appearance in preparation process due to lily, therefore, the colour protecting liquid immersion treatment that the present invention adopts color stabilizer and acid to be re-dubbed, then carry out high-temperature process and make enzymatic inactivation and head it off.
2, higher due to starch in new fresh lily bulb, protein content, the phenomenon that easily precipitates, condenses, therefore, the present invention is on the basis of all nutritional labelings of reservation, and the interpolation compound stabilizer has been mixed with the stable cloudy juice of proterties.
3, the present invention selects and has cloudy clearly moistening lung, tonifying middle-Jiao and Qi, reducing fever and causing diuresis, cooling blood and hemostasis, strengthening the spleen and stomach, kobadrin, tranquilizing and allaying excitement, effect, the nutritious new fresh lily bulbs in Lanzhou such as anticancer beauty treatment, raising immunity are made beverage as major ingredient, make lanzhou lily develop into the new product with high added value from basic crops.
The specific embodiment
Embodiment 1Lanzhou fresh lily bulb beverage, this beverage is made by the component of following weight degree (g/g): new fresh lily bulb slurry 35.0%, dressing agent 1.0%, flavor enhancement 6.0%, compound stabilizer 0.05%, anticorrisive agent 0.01%, flavoring essence 1.0%, surplus are water.
Wherein: new fresh lily bulb slurry refers to add the colour protecting liquid of 5 times of its quality in the new fresh lily bulb in Lanzhou, after soaking 0.5h, pull an oar after 80 ℃ of color retentions of precooking, and through the slurries of gained after the colloid mill fine grinding; Colour protecting liquid refers to that water-soluble and mass concentration that mix is 0.025% mixed liquor by the mass ratio (g/g) of 1:1 for color stabilizer and acid.
Color stabilizer is vitamin C.Acid is citric acid.Dressing agent is cider.Flavor enhancement is protein sugar.Compound stabilizer is that sucrose fatty ester, Distilled glycerin monostearate, carboxymethyl cellulose, xanthans mix by the mass ratio (g/g) of 6:0.5:1:2.Anticorrisive agent is potassium sorbate.Flavoring essence refers to that mass concentration is 0.01% lily essence.
The preparation method of this Lanzhou fresh lily bulb beverage refers at first by the proportioning weighing; Then mixed serum is made in dressing agent, flavor enhancement, compound stabilizer, the dissolving of anticorrisive agent water; Secondly with the new fresh lily bulb slurry after the glue mill with after mixed serum mixes, by the beverage common process successively through allocate, stir, after homogeneous carry out conventional sterilization, add at last the flavoring essence mixing, aseptic canning and get final product.
Embodiment 2Lanzhou fresh lily bulb beverage, this beverage is made by the component of following weight degree (g/g): new fresh lily bulb slurry 50.0%, dressing agent 10.0%, flavor enhancement 16.0%, compound stabilizer 0.5%, anticorrisive agent 0.05%, flavoring essence 10.0%, surplus are water.
Wherein: new fresh lily bulb slurry refers to add the colour protecting liquid of 25 times of its quality in the new fresh lily bulb in Lanzhou, after soaking 2.0h, pull an oar after 100 ℃ of color retentions of precooking, and through the slurries of gained after the colloid mill fine grinding; Colour protecting liquid refers to that water-soluble and mass concentration that mix is 0.55% mixed liquor by the mass ratio (g/g) of 1:100 for color stabilizer and acid.
Color stabilizer is sodium isoascorbate.Acid is lactic acid.Dressing agent is rose juice.Flavor enhancement is honey element.Compound stabilizer is that sucrose fatty ester, Distilled glycerin monostearate, carboxymethyl cellulose, xanthans mix by the mass ratio (g/g) of 10:1.5:3:8.Anticorrisive agent is Sodium Benzoate.Flavoring essence refers to that mass concentration is 0.1% Rosa Damascana.
The preparation method of this Lanzhou fresh lily bulb beverage is same
Embodiment 1
Embodiment 3Lanzhou fresh lily bulb beverage, this beverage is made by the component of following weight degree (g/g): new fresh lily bulb slurry 36.0%, dressing agent 2.0%, flavor enhancement 7.0%, compound stabilizer 0.1%, anticorrisive agent 0.02%, flavoring essence 2.0%, surplus are water.
Wherein: new fresh lily bulb slurry refers to add the colour protecting liquid of 8 times of its quality in the new fresh lily bulb in Lanzhou, after soaking 0.8h, pull an oar after 85 ℃ of color retentions of precooking, and through the slurries of gained after the colloid mill fine grinding; Colour protecting liquid refers to that water-soluble and mass concentration that mix is 0.05% mixed liquor by the mass ratio (g/g) of 1:10 for color stabilizer and acid.
Color stabilizer is sodium pyrosulfite.Acid is malic acid.Dressing agent is sugaring rose juice.Flavor enhancement is white granulated sugar.Compound stabilizer is that sucrose fatty ester, Distilled glycerin monostearate, carboxymethyl cellulose, xanthans mix by the mass ratio (g/g) of 7:0.8:1.5:3.Anticorrisive agent is methyl p-hydroxybenzoate.Flavoring essence refers to that mass concentration is 0.02% strawberry essence.
The preparation method of this Lanzhou fresh lily bulb beverage is same
Embodiment 1
Embodiment 4Lanzhou fresh lily bulb beverage, this beverage is made by the component of following weight degree (g/g): new fresh lily bulb slurry 37.0%, dressing agent 3.0%, flavor enhancement 8.0%, compound stabilizer 0.15%, anticorrisive agent 0.03%, flavoring essence 3.0%, surplus are water.
Wherein: new fresh lily bulb slurry refers to add the colour protecting liquid of 10 times of its quality in the new fresh lily bulb in Lanzhou, after soaking 1.0h, pull an oar after 90 ℃ of color retentions of precooking, and through the slurries of gained after the colloid mill fine grinding; Colour protecting liquid refers to that water-soluble and mass concentration that mix is 0.055% mixed liquor by the mass ratio (g/g) of 1:20 for color stabilizer and acid.
Color stabilizer is sodium metaphosphate.Acid is tartaric acid.Dressing agent is peach juice.Flavor enhancement is sucrose.Compound stabilizer is that sucrose fatty ester, Distilled glycerin monostearate, carboxymethyl cellulose, xanthans mix by the mass ratio (g/g) of 8:1:2:4.Anticorrisive agent is ethyl-para-hydroxybenzoate.Flavoring essence refers to that mass concentration is 0.03% cherry essence.
The preparation method of this Lanzhou fresh lily bulb beverage is same
Embodiment 1
Embodiment 5Lanzhou fresh lily bulb beverage, this beverage is made by the component of following weight degree (g/g): new fresh lily bulb slurry 38.0%, dressing agent 4.0%, flavor enhancement 9.0%, compound stabilizer 0.2%, anticorrisive agent 0.04%, flavoring essence 4.0%, surplus are water.
Wherein: new fresh lily bulb slurry refers to add the colour protecting liquid of 12 times of its quality in the new fresh lily bulb in Lanzhou, after soaking 1.5h, pull an oar after 95 ℃ of color retentions of precooking, and through the slurries of gained after the colloid mill fine grinding; Colour protecting liquid refers to that water-soluble and mass concentration that mix is 0.075% mixed liquor by the mass ratio (g/g) of 1:30 for color stabilizer and acid.
Color stabilizer is vitamin C.Acid is gluconic acid.Dressing agent is strawberry juice.Flavor enhancement is glucose.Compound stabilizer is that sucrose fatty ester, Distilled glycerin monostearate, carboxymethyl cellulose, xanthans mix by the mass ratio (g/g) of 9:1.2:2.5:5.Anticorrisive agent is propylparaben.Flavoring essence refers to that mass concentration is 0.04% lily essence.
The preparation method of this Lanzhou fresh lily bulb beverage is same
Embodiment 1
Embodiment 6Lanzhou fresh lily bulb beverage, this beverage is made by the component of following weight degree (g/g): new fresh lily bulb slurry 39%, dressing agent 5.0%, flavor enhancement 10.0%, compound stabilizer 0.3%, anticorrisive agent 0.015%, flavoring essence 5.0%, surplus are water.
Wherein: new fresh lily bulb slurry refers to add the colour protecting liquid of 15 times of its quality in the new fresh lily bulb in Lanzhou, after soaking 1.8h, pull an oar after 88 ℃ of color retentions of precooking, and through the slurries of gained after the colloid mill fine grinding; Colour protecting liquid refers to that water-soluble and mass concentration that mix is 0.1% mixed liquor by the mass ratio (g/g) of 1:40 for color stabilizer and acid.
Color stabilizer is sodium isoascorbate.Acid is citric acid.Dressing agent is grape juice.Flavor enhancement is synanthrin.Compound stabilizer is that sucrose fatty ester, Distilled glycerin monostearate, carboxymethyl cellulose, xanthans mix by the mass ratio (g/g) of 6.5:0.9:1.3:6.Anticorrisive agent is dehydro sodium acetate.Flavoring essence refers to that mass concentration is 0.05% Rosa Damascana.
The preparation method of this Lanzhou fresh lily bulb beverage is same
Embodiment 1
Embodiment 7Lanzhou fresh lily bulb beverage, this beverage is made by the component of following weight degree (g/g): new fresh lily bulb slurry 40.0%, dressing agent 6.0%, flavor enhancement 11.0%, compound stabilizer 0.4%, anticorrisive agent 0.02%, flavoring essence 6.0%, surplus are water.
Wherein: new fresh lily bulb slurry refers to add the colour protecting liquid of 18 times of its quality in the new fresh lily bulb in Lanzhou, after soaking 1.2h, pull an oar after 92 ℃ of color retentions of precooking, and through the slurries of gained after the colloid mill fine grinding; Colour protecting liquid refers to that water-soluble and mass concentration that mix is 0.15% mixed liquor by the mass ratio (g/g) of 1:50 for color stabilizer and acid.
Color stabilizer is sodium pyrosulfite.Acid is lactic acid.Dressing agent is cider.Flavor enhancement is honey.Compound stabilizer is that sucrose fatty ester, Distilled glycerin monostearate, carboxymethyl cellulose, xanthans mix by the mass ratio (g/g) of 7.5:1.1:2.3:7.Anticorrisive agent is calcium propionate.Flavoring essence refers to that mass concentration is 0.015% strawberry essence.
The preparation method of this Lanzhou fresh lily bulb beverage is same
Embodiment 1
Embodiment 8Lanzhou fresh lily bulb beverage, this beverage is made by the component of following weight degree (g/g): new fresh lily bulb slurry 41.0%, dressing agent 7.0%, flavor enhancement 12.0%, compound stabilizer 0.15%, anticorrisive agent 0.03%, flavoring essence 7.0%, surplus are water.
Wherein: new fresh lily bulb slurry refers to add the colour protecting liquid of 22 times of its quality in the new fresh lily bulb in Lanzhou, after soaking 1.6h, pull an oar after 82 ℃ of color retentions of precooking, and through the slurries of gained after the colloid mill fine grinding; Colour protecting liquid refers to that water-soluble and mass concentration that mix is 0.25% mixed liquor by the mass ratio (g/g) of 1:60 for color stabilizer and acid.
Color stabilizer is sodium metaphosphate.Acid is malic acid.Dressing agent is rose juice.Flavor enhancement is stevia.Compound stabilizer is that sucrose fatty ester, Distilled glycerin monostearate, carboxymethyl cellulose, xanthans mix by the mass ratio (g/g) of 8.5:1.5:2.8:7.5.Anticorrisive agent is potassium sorbate.Flavoring essence refers to that mass concentration is 0.025% cherry essence.
The preparation method of this Lanzhou fresh lily bulb beverage is same
Embodiment 1
Embodiment 9Lanzhou fresh lily bulb beverage, this beverage is made by the component of following weight degree (g/g): new fresh lily bulb slurry 42.0%, dressing agent 8.0%, flavor enhancement 13.0%, compound stabilizer 0.25%, anticorrisive agent 0.04%, flavoring essence 8.0%, surplus are water.
Wherein: new fresh lily bulb slurry refers to add the colour protecting liquid of 6 times of its quality in the new fresh lily bulb in Lanzhou, after soaking 0.8h, pull an oar after 80 ℃ of color retentions of precooking, and through the slurries of gained after the colloid mill fine grinding; Colour protecting liquid refers to that water-soluble and mass concentration that mix is 0.35% mixed liquor by the mass ratio (g/g) of 1:70 for color stabilizer and acid.
Color stabilizer is vitamin C.Acid is tartaric acid.Dressing agent is sugaring rose juice.Flavor enhancement is protein sugar.Compound stabilizer is that sucrose fatty ester, Distilled glycerin monostearate, carboxymethyl cellulose, xanthans mix by the mass ratio (g/g) of 9.5:1.4:2.5:7.8.Anticorrisive agent is Sodium Benzoate.Flavoring essence refers to that mass concentration is 0.035% lily essence.
The preparation method of this Lanzhou fresh lily bulb beverage is same
Embodiment 1
Embodiment 10Lanzhou fresh lily bulb beverage, this beverage is made by the component of following weight degree (g/g): new fresh lily bulb slurry 45.0%, dressing agent 9.0%, flavor enhancement 14.0%, compound stabilizer 0.35%, anticorrisive agent 0.045%, flavoring essence 9.0%, surplus are water.
Wherein: new fresh lily bulb slurry refers to add the colour protecting liquid of 11 times of its quality in the new fresh lily bulb in Lanzhou, after soaking 1.0h, pull an oar after 94 ℃ of color retentions of precooking, and through the slurries of gained after the colloid mill fine grinding; Colour protecting liquid refers to that water-soluble and mass concentration that mix is 0.45% mixed liquor by the mass ratio (g/g) of 1:80 for color stabilizer and acid.
Color stabilizer is sodium isoascorbate.Acid is gluconic acid.Dressing agent is peach juice.Flavor enhancement is honey element.Compound stabilizer is that sucrose fatty ester, Distilled glycerin monostearate, carboxymethyl cellulose, xanthans mix by the mass ratio (g/g) of 7:1:2:5.Anticorrisive agent is methyl p-hydroxybenzoate.Flavoring essence refers to that mass concentration is 0.045% Rosa Damascana.
The preparation method of this Lanzhou fresh lily bulb beverage is same
Embodiment 1
Embodiment 11Lanzhou fresh lily bulb beverage, this beverage is made by the component of following weight degree (g/g): new fresh lily bulb slurry 48.0%, dressing agent 9.5%, flavor enhancement 15.0%, compound stabilizer 0.45%, anticorrisive agent 0.048%, flavoring essence 9.5%, surplus are water.
Wherein: new fresh lily bulb slurry refers to add the colour protecting liquid of 23 times of its quality in the new fresh lily bulb in Lanzhou, after soaking 1.6h, pull an oar after 98 ℃ of color retentions of precooking, and through the slurries of gained after the colloid mill fine grinding; Described colour protecting liquid refers to that water-soluble and mass concentration that mix is 0.50% mixed liquor by the mass ratio (g/g) of 1:90 for color stabilizer and acid.
Color stabilizer is sodium pyrosulfite.Acid is citric acid.Dressing agent is strawberry juice.Flavor enhancement is white granulated sugar.Compound stabilizer is that sucrose fatty ester, Distilled glycerin monostearate, carboxymethyl cellulose, xanthans mix by the mass ratio (g/g) of 8:1:2.2:6.3.Anticorrisive agent is calcium propionate.Flavoring essence refers to that mass concentration is 0.08% strawberry essence.
The preparation method of this Lanzhou fresh lily bulb beverage is same
Embodiment 1
Claims (10)
1. Lanzhou fresh lily bulb beverage, it is characterized in that: this beverage is made by the component of following weight degree: new fresh lily bulb slurry 35.0 ~ 50.0%, dressing agent 1.0 ~ 10.0%, flavor enhancement 6.0 ~ 16.0%, compound stabilizer 0.05 ~ 0.5%, anticorrisive agent 0.01 ~ 0.05%, flavoring essence 1.0 ~ 10.0%, surplus are water.
2. Lanzhou as claimed in claim 1 fresh lily bulb beverage, it is characterized in that: described new fresh lily bulb slurry refers to add the colour protecting liquid of 5 ~ 25 times of its quality in the new fresh lily bulb in Lanzhou, after soaking 0.5 ~ 2.0h, pull an oar after 80 ~ 100 ℃ of color retentions of precooking, and through the slurries of gained after the colloid mill fine grinding; Described colour protecting liquid refers to color stabilizer and acid is water-soluble by the mass ratio of 1:1 ~ 1:100 and mass concentration that mix is 0.025% ~ 0.55% mixed liquor.
3. Lanzhou as claimed in claim 2 fresh lily bulb beverage is characterized in that: described color stabilizer is a kind of in vitamin C, sodium isoascorbate, sodium pyrosulfite, sodium metaphosphate.
4. Lanzhou as claimed in claim 2 fresh lily bulb beverage is characterized in that: described acid is a kind of in citric acid, lactic acid, malic acid, tartaric acid, gluconic acid.
5. Lanzhou as claimed in claim 1 fresh lily bulb beverage is characterized in that: described dressing agent is a kind of in cider, rose juice, sugaring rose juice, peach juice, strawberry juice, grape juice.
6. Lanzhou as claimed in claim 1 fresh lily bulb beverage is characterized in that: described flavor enhancement is a kind of in protein sugar, honey element, white granulated sugar, sucrose, glucose, synanthrin, honey, stevia.
7. Lanzhou as claimed in claim 1 fresh lily bulb beverage is characterized in that: described compound stabilizer is that sucrose fatty ester, Distilled glycerin monostearate, carboxymethyl cellulose, xanthans mix by the mass ratio of 6 ~ 10:0.5 ~ 1.5:1 ~ 3:2 ~ 8.
8. Lanzhou as claimed in claim 1 fresh lily bulb beverage is characterized in that: described anticorrisive agent is a kind of in potassium sorbate, Sodium Benzoate, methyl p-hydroxybenzoate, ethyl-para-hydroxybenzoate, propylparaben, dehydro sodium acetate, calcium propionate.
9. Lanzhou as claimed in claim 1 fresh lily bulb beverage is characterized in that: described flavoring essence refers to that mass concentration is a kind of in 0.01% ~ 0.1% lily essence, Rosa Damascana, strawberry essence, cherry essence.
10. the preparation method of Lanzhou as claimed in claim 1 fresh lily bulb beverage, is characterized in that: at first by the proportioning weighing; Then mixed serum is made in dressing agent, flavor enhancement, compound stabilizer, the dissolving of anticorrisive agent water; Secondly with the new fresh lily bulb slurry after the glue mill with after described mixed serum mixes, by the beverage common process successively through allocate, stir, after homogeneous carry out conventional sterilization, add at last the flavoring essence mixing, aseptic canning and get final product.
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| CN103859518A (en) * | 2014-03-31 | 2014-06-18 | 兰州乐赛特食品饮料有限公司 | Fruit-vegetable juice drink for preventing cardiovascular and cerebrovascular diseases and preparation method thereof |
| CN104026689A (en) * | 2014-06-17 | 2014-09-10 | 毛林涛 | Production method of lily normal juice |
| CN104720025A (en) * | 2013-12-19 | 2015-06-24 | 王骁 | Lily and blueberry beverage and manufacturing method thereof |
| CN105011274A (en) * | 2015-06-29 | 2015-11-04 | 广西大学 | Composite fresh lily grape fruit juice having efficacies of removing summer-heat and eliminating dryness |
| CN105533328A (en) * | 2015-11-27 | 2016-05-04 | 魏海青 | Rose-lily plant beverage and preparation method thereof |
| CN105994776A (en) * | 2016-05-24 | 2016-10-12 | 蚌埠鲲鹏食品饮料有限公司 | Heart quieting and thirst quenching yellow pear white tea drink |
| CN106819707A (en) * | 2017-03-29 | 2017-06-13 | 安徽农业大学 | A kind of micro- fruit fresh lily bulb Normal juice and its production technology |
| CN107183422A (en) * | 2017-04-25 | 2017-09-22 | 商万有 | A kind of preparation method of lily beverage |
| CN107334015A (en) * | 2017-07-11 | 2017-11-10 | 何家平 | A kind of health drink and preparation method thereof |
| CN108013290A (en) * | 2018-02-06 | 2018-05-11 | 中国科学院寒区旱区环境与工程研究所 | A kind of lanzhou lily coconut beverage and preparation method thereof |
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Application publication date: 20130605 |