CN103141620B - Technology for processing active carica papaya-passiflora edulis sims tea - Google Patents
Technology for processing active carica papaya-passiflora edulis sims tea Download PDFInfo
- Publication number
- CN103141620B CN103141620B CN201310070531.3A CN201310070531A CN103141620B CN 103141620 B CN103141620 B CN 103141620B CN 201310070531 A CN201310070531 A CN 201310070531A CN 103141620 B CN103141620 B CN 103141620B
- Authority
- CN
- China
- Prior art keywords
- tea
- fruit
- papaya
- temperature
- pulp
- 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.)
- Expired - Fee Related
Links
Images
Abstract
The invention discloses a method for preparing active carica papaya-passiflora edulis sims tea. The method comprises the following procedures of: (1) preparing materials; (2) separating pulp; (3) pulping; (4) performing colloid milling; (5) extracting tea leaves; (6) filtering tea juice; (7) blending the pulp, the tea juice, crystal sugar and citric acid; (8) homogenizing; (9) degassing in vacuum; (10) canning; (11) sterilizing at high temperature; (12) cooling and performing bioactivity detection; and (13) packing. The product produced by the method is a unique natural green new beverage, keeps all health-care, nutritional and flavor qualities of fruits and tea, has extremely strong antioxidant activity, and has the effects of enhancing human immunity, resisting cancers, protecting the liver, beautifying, resisting senility, losing weight and improving the functions of heart and blood vessels. Moreover, when the product is put into production, the problem that the carica papaya is difficult to preserve can be solved, and the economic benefits of fruit growers can be improved.
Description
Technical field
The present invention relates to two kinds of fruit and refining tea composite beverage processing technology, particularly a kind of active papaya-purple fruit passionflower fruit tea technology.
Background technology
Papaya (Carica Papaya L), for the representative species that Caricaceae papaya belongs to, is distributed in the provinces and regions such as Hainan, Yunnan, Guangxi, Guangdong, Fujian and Taiwan in China, wherein, Hainan Province is papaya cultivation the most suitable region.Hainan Province's cultivated area is at 500hm at present
2above, more than output reaches 1.5 ten thousand t, be one of important tropical feature fruit tree.Fruits nutrition and value medical health care are high, have the title of " the good fruit in the south of the Five Ridges ".But, when papaya fruit is eaten raw, often feel painful " life " taste, not storage tolerance and often cause economic loss of the fresh fruit utmost point, the lower fruit of some commodity rank class is unsalable in selling also causes the wasting of resources for fresh fruit.Solve the not storage tolerance in raw taste and the marketing fresh in eating raw, low-grade fruit waste problem, optimal path carries out meticulous deep processing to papaya fruit exactly.It is worth noting, papaya pulp is rich in flavonoids, polyphenol, multivitamin and carpaine etc., often has hypnosis, anti-oxidant, anti-inflammation, cancer-resisting, stimulates circulation and protect the effects such as liver.
Passionflower is the vine fruit of Passifloraceae Passiflora, and common fruit is purple fruit passionflower and yellow fruit passionflower with cultigen.Purple fruit passionflower fragrance, medical nutrition health care are worth denseer, higher.Therefore,, although purple fruit passionflower fruit crushing juice rate is low, it is usually used in drink blending.In order to overcome the shortcoming that dahlia fruit juice is few and to utilize its aromatic flavour, medical health care function advantage how, be applicable to it to combine to process compound beverage with other drinks.Must be noted that, fully ripe passionflower fruit contains a large amount of Heterodendrins and has toxicity, therefore, must adopt full ripe fruit when processing.It is worth noting, purple fruit passionflower pulp contains the fragrance component of (more than 165 kinds) of a great variety and tool health care value, that flavor component and pulp inclusion have is simultaneously antibacterial, anti-inflammatory, aid digestion, anticancer, antianxiety, calmly calm the nerves, the health-care efficacy such as anti-oxidant, extract is and juvenile neurogenic disease medicine old as treatment clinically, HIV is had to certain resistance, treatment women's climacteric syndrome is had to auxiliary curative effect.
Tea has a variety of, and great majority belong to Theaceae Camellia Plants, is China special product industrial crops.And Wuzhi Mountain black tea and white sand green tea are fine work in China's tea.Green tea and black tea are our province bulk products, have help digestion, diuresis, intelligence development, fat-reducing, sterilization, enhancing immunity and improve the effects such as cardiovascular function, black tea outlet in the Wuzhi Mountain is American-European.Therefore, two kinds, Hainan tea product functional activity is outstanding, is applicable to and fruit juice modulation, is processed into the exclusive fruit tea beverage series of China.
Papaya crushing juice rate is high and nutritious, a small amount of purple fruit passionflower fragrance matter can distribute giving off a strong fragrance, two kinds, Hainan special product tea is sweet cold tasty and refreshing pure mellow with fragrance, intend comprehensive utilization three's edibility and the abundant feature of biologically active, taking papaya pulp as main body, purple fruit passionflower pulp and various special product tea are auxiliary material, and three complements each other, and is expected to produce good health-care fruit tea composite beverage--papaya-purple fruit passionflower fruit tea.
Summary of the invention
The object of the present invention is to provide a kind of active papaya-purple fruit passionflower fruit tea technology, it is the composite beverage of the comprehensive utilization of resources such as tropical fruit (tree) papaya and western kind of purple fruit and tropical exquisite black tea and green tea, to solve papaya fruit not storage tolerance and the unsalable waste problem of low-grade fruit in not good to eat raw taste, marketing fresh while eating raw, and formation industrialization processes to improve its added value.This fruit tea can improve the health, beauty treatment, promote longevity and promote adolescent growth grow medical health care function, be a kind of NEW TYPE OF COMPOSITE beverage.
The object of the invention is by specification accompanying drawing 1 technical scheme realize.The present invention is the technology of a kind of papaya-purple fruit passionflower fruit tea, and its feature comprises following technological process:
1. get the raw materials ready: papaya and purple fruit passionflower ripening fruits, black tea or green tea, rock sugar, citric acid;
2. demucilage: by two kinds of fruits clean, dry, after cutting, peeling, stoning, by sarcocarp section;
3. making beating: select the steel sieve making beating of 0.8mm, papaya pulp: purple fruit passionflower pulp is 10:1, adds 0.05% left and right Vc and protects look;
4. glue mill: 1min that pulp is refluxed on colloid mill, to pulp fine grinding;
5. tealeaves (black tea or green tea are produced in Hainan) lixiviate: tea-water proportion is 1:40, and extraction temperature is 85 DEG C, extraction time 15min, pH is 5.5;
6. tea juice filters: filter with crocus cloth;
7. allotment: pulp accounts for 35%, tea juice: pulp is 1:3, and rock sugar accounts for 11%, and citric acid accounts for 0.3%;
8. homogeneous: pressure 20MPa for the first time, pressure 30MPa for the second time, temperature is 55 DEG C; Compound stabilizer is made up of carboxymethyl cellulose, alginic acid propane diols, xanthans and gellan gum, and its ratio is respectively 0.05%, 0.08%, 0.25% and 0.05%;
9. vacuum outgas: degassed temperature is 40 DEG C, when degassed, vacuum maintains below 0.08MPa (vacuum meter indicating value-0.020MP);
10. tinning: tinning is complete, open-ended;
11. high-temperature sterilizations: normal-pressure sterilization method, temperature is 100 DEG C of heating water baths, maintains 100 DEG C of time 30min, and reaches 95 DEG C of left and right sealed cans and keep the about 0.035MPa of vacuum (vacuum meter indicating value-0.065MP) in tank in fruit tea temperature:
12. cooling and active sampling Detection: naturally cooling, sampling Detection non-oxidizability and antibiotic property;
13. packagings.
The percent concentration of described technological process 3,7 and various materials in 8 all relative raw material total amount is asked quality percentage.
Active detection in described technological process 12, comprises and adopts DPPH method detection antioxidation activity, employing filter paper method to detect antibiotic property.
Active papaya described in the present invention-purple fruit passionflower fruit tea is to utilize the papaya and the purple fruit passionflower pulp that have good stability to be prepared from through Hainan black tea or green tea dilution.Thereby keep two kinds of fruit pulp water-soluble active ingredients, also do not damage the active component that is of value to health in Hainan black tea or green tea.Without any chemical materials, safe for drinking.Can remove active oxygen in body, antitumor, antianxiety, aid digestion, antiphlogistic antibacterial, strengthening cardiovascular function and protect liver, aromatic flavour, this composite fruit tea color all excellent, nutritive value and value medical health care high.
The present invention has the following advantages:
1. papaya pulp is rich in flavonoids, polyphenol, multivitamin and carpaine etc., often has hypnosis, anti-oxidant, anti-inflammation, cancer-resisting, stimulates circulation and protect the effects such as liver, after processing, does not go to pot.
2. purple fruit passionflower pulp aromatic flavour, that flavor component and pulp inclusion have is simultaneously antibacterial, anti-inflammatory, aid digestion, anticancer, antianxiety, calmly calm the nerves, the health-care efficacy such as anti-oxidant, extract is and juvenile neurogenic disease medicine old as treatment clinically, HIV is had to certain resistance, treatment women's climacteric syndrome is had to auxiliary curative effect, after processing, do not go to pot.
3. green tea and black tea are our province bulk products, have help digestion, diuresis, intelligence development, fat-reducing, sterilization, enhancing immunity and improve the effects such as cardiovascular function, after processing, do not go to pot.
4. the medical health care function of the comprehensive above-mentioned three kinds of food of beverage of the present invention, thus this product has high and comparatively comprehensive medical care effect, has unique tropical feature.
5. fruit tea beverage processing added value of the present invention is high, and commodity is good, and extensive market is suitable for crowd wide.
6. fruit tea of the present invention has solved the raw taste during papaya fruit is eaten raw and the not storage tolerance in marketing fresh, low-grade fruit waste the problems such as resource, ensures orchard worker's economic benefit and protection orchard worker's enthusiasm for production.
Embodiment
Following examples are only for setting forth the present invention, and protection scope of the present invention is not only confined to following examples.The those of ordinary skill of described technical field all can be realized object of the present invention according to above content disclosed by the invention.Active papaya-purple fruit passionfruit tea preparation process flow process is as follows:
1. get the raw materials ready: papaya and purple fruit passionflower ripening fruits, black tea or green tea, rock sugar, citric acid.
2. demucilage: by two kinds of fruits clean, dry, after cutting, peeling, stoning, by sarcocarp section.
3. making beating: select the steel sieve making beating of 0.8mm, papaya pulp: purple fruit passionflower pulp is 10:1, adds 0.05% left and right Vc and protects look.
4. glue mill: 1min that pulp is refluxed on colloid mill, to pulp fine grinding.
5. tealeaves (Hainan product black tea) lixiviate: tea-water proportion is 1:40, and extraction temperature is 85 DEG C, extraction time 15min, pH is 5.5.
6. tea juice filters: filter with crocus cloth.
7. allotment: pulp accounts for 35%, tea juice: pulp is 1:3, and rock sugar accounts for 11%, and citric acid accounts for 0.3%.
8. homogeneous: pressure 20MPa for the first time, pressure 30MPa for the second time, temperature is 55 DEG C; Compound stabilizer is made up of carboxymethyl cellulose, alginic acid propane diols, xanthans and gellan gum, and its ratio is respectively 0.05%, 0.08%, 0.25% and 0.05%.
9. vacuum outgas: degassed temperature is 40 DEG C, when degassed, vacuum maintains below 0.08MPa (vacuum meter indicating value-0.020MP).
10. tinning: tinning is complete, open-ended.
11. high-temperature sterilizations: normal-pressure sterilization method, temperature is 100 DEG C of heating water baths, maintains 100 DEG C of time 30min, and reaches 95 DEG C of left and right sealed cans and keep the about 0.035Mpa of vacuum (vacuum meter indicating value-0.065MP) in tank in fruit tea temperature.
12. cooling and biologically active detections: naturally cooling, sampling Detection non-oxidizability and antibiotic property (Chinese People's Anti-Japanese Military and Political College enterobacteria, anti-golden staphylococci, anti-Candida tropicalis and anti-black-koji mould), adopt DPPH method to detect antioxidation activity, adopt filter paper method to detect antibiotic property.
The antioxidation activity that 12.1DPPH method detects
12.1.1DPPH method
12.5mg DPPH is dissolved in methanol solution, and constant volume, to 100ml, dilutes 5 times again to 25mg/L when use, and now with the current.0.1mL sample liquid (papaya-purple fruit passionflower fruit tea, papaya-purple fruit dahlia fruit juice and black solution) is added in 3.9mL DPPH methanol solution, after reacting in the dark 20min, measure light absorption value at 515nm place, contrast replaces papaya-purple fruit passionflower fruit tea sample with the pure water of same volume, and result represents with μ MTrolox.
12.1.2DPPH remove active testing result
Trolox working curve is as shown in Figure of description 2, and x represents Trolox concentration, and y represents absorbance, and equation of linear regression is y=0.0006x+0.1128 (R
2=0.9919), the linear regression relation of Trolox concentration and absorbance is extremely remarkable.Regression equation according to this, the Trolox equivalent value (TEAC) of conversion papaya-purple fruit passionflower fruit tea, papaya-purple fruit dahlia fruit juice and black solution antioxidation activity, three's antioxidation activity is relatively as shown in Figure of description 3.Visible, the DPPH removing ability of papaya-purple fruit passionflower fruit tea is 34049 μ M, the DPPH removing ability of papaya-purple fruit dahlia fruit juice is 15457 μ M, the DPPH removing ability of black solution is 18758 μ M, the oxidation resistance of papaya-purple fruit passionflower fruit tea is similar to the summation of papaya-purple fruit dahlia fruit juice and black solution antioxidation activity substantially, also illustrate that papaya-purple fruit passionflower fruit tea does not damage various constitutive material antioxidation activity abilities, compare with black solution with papaya-purple fruit dahlia fruit juice, its value medical health care is higher.
12.2 antibacterial activities
12.2.1 test method
(1) preparation of bacteria suspension: the test tube slant culture medium of preparing nutrient broth and PDA is some, to be inoculated in respectively on test tube slant culture medium for examination bacterial classification, Escherichia coli and staphylococcus aureus are placed in 37 DEG C and cultivate 24h, candida tropicalis and aspergillus niger are placed in 28 DEG C and cultivate 48h, then use appropriate SPSS wash-out bacterial classification, be mixed with and contain the bacteria suspension that bacterium number is 106～107CFU/mL, for subsequent use.
(2) mensuration of inhibition zone: adopt disc diffusion method.By filter paper doubling, on filter paper, laying diameter with card punch is the double-layer circular filter paper of 6mm, is sub-packed in culture dish, after sterilizing, is immersed in liquid to be measured, for subsequent use.Prepare respectively nutrient broth plating medium and PDA plating medium, by the bacteria suspension to be measured of kind of 0.1mL, even with aseptic spreader coating, make containing bacterium flat board.The filter paper that is soaked with papaya to be measured-purple fruit passionflower fruit tea, papaya-purple fruit dahlia fruit juice and black solution with aseptic nipper tweezer is attached to containing on bacterium flat board, every kind of each work of the each bacterial classification of material repeats for 3 times, does blank and food preservative (Sodium Benzoate of 0.1g/100mL, potassium sorbate solution) experiment simultaneously.Then culture dish is put into incubator and cultivate, Escherichia coli and staphylococcus aureus are placed in 37 DEG C and cultivate 24h, and candida tropicalis and aspergillus niger are placed in 28 DEG C and cultivate 48h, after taking-up, measure antibacterial circle diameter with ruler, average.
12.2.2 Determination of Antibacterial Activity result of the test
As shown in Table 1, papaya-purple fruit west kind fruit tea, papaya-purple fruit dahlia fruit juice and black solution all have certain bacteriostasis.Wherein papaya-purple fruit passionflower fruit tea is the strongest to the bacteriostasis of staphylococcus aureus, and its antibacterial circle diameter can reach 10.7mm, is secondly aspergillus niger, Escherichia coli and candida tropicalis.Compared with anticorrisive agent conventional in food, a little less than papaya-purple fruit passionflower fruit tea, papaya-purple Sodium Benzoate that really the bacteriostasis specific mass concentration of dahlia fruit juice and black solution is 0.1g/100mL, potassium sorbate solution.But, papaya-purple fruit passionflower fruit tea to the antibacterial ability of 4 kinds of bacterium all than the height of its two kinds of brewable material, illustrate that papaya-purple fruit passionfruit tea has the ability of assembling raw material antibiotic property, its value medical health care is stronger than simple papaya-purple fruit dahlia fruit juice or black solution.
Table 1 product and the antibacterial activity comparison that processes raw material
Note: 1. A: papaya-purple fruit passionflower fruit tea; B: black solution; C: papaya-purple fruit dahlia fruit juice; D: Sodium Benzoate: E: potassium sorbate; F: contrast.2. "-" indicates without bacteriostasis.
13. packagings.
Brief description of the drawings
Fig. 1 is the embodiment of the present invention active papaya-purple fruit west kind fruit tea processing process figure;
Fig. 2 is the Trolox working curve in embodiment of the present invention DPPH method;
Fig. 3 is that embodiment of the present invention DPPH removes ability comparison.
Wherein, A represents papaya-purple fruit dahlia fruit juice; B represents black solution; A+B represents papaya-purple fruit passionflower fruit tea.
Claims (2)
1. a manufacture craft for active papaya-purple fruit passionflower fruit tea, is characterized in that comprising following technological process:
(1) get the raw materials ready: papaya and purple fruit passionflower ripening fruits, black tea or green tea, rock sugar, citric acid;
(2) demucilage: by two kinds of fruits clean, dry, after cutting, peeling, stoning, by sarcocarp section;
(3) making beating: select the steel sieve making beating of 0.8mm, add 0.05%Vc and protect look;
(4) glue mill: 1min that pulp is refluxed on colloid mill, to pulp fine grinding;
(5) black tea or Extraction of Green Tea are produced in Hainan: tea-water proportion is 1:40, and extraction temperature is 85 DEG C, extraction time 15min, and pH is 5.5;
(6) tea juice filters: filter with crocus cloth;
(7) allotment: pulp accounts for 35%, tea juice: pulp is 1:3, and rock sugar accounts for 11%, and citric acid accounts for 0.3%;
(8) homogeneous: pressure 20MPa for the first time, pressure 30MPa for the second time, temperature is 55 DEG C; Compound stabilizer is made up of carboxymethyl cellulose, alginic acid propane diols, xanthans and gellan gum, and its ratio is respectively 0.05%, 0.08%, 0.25% and 0.05%;
(9) vacuum outgas: degassed temperature is 40 DEG C, when degassed, vacuum maintains below 0.08MPa;
(10) tinning: tinning is complete, open-ended;
(11) high-temperature sterilization: normal-pressure sterilization method, temperature is 100 DEG C of heating water baths, maintains 100 DEG C of time 30min, and reaches 95 DEG C of sealed cans and keep vacuum 0.035MPa in tank in fruit tea temperature;
(12) cooling and biologically active detects: naturally cooling, and sampling Detection non-oxidizability, anti-Staphylococcus aureus, aspergillus niger, Escherichia coli and candida tropicalis property;
(13) packaging.
2. the active papaya of one according to claim 1-purple fruit passionflower fruit tea processing technology, is characterized in that: in technological process (3), two kinds of pulp reasonable quality proportionings are papaya: purple fruit passionflower=10:1; The extracting condition of tea is that tea-water proportion is that 1:40, extraction temperature are that 85 DEG C, extraction time are that 15min, pH are 5.5 in technological process (5); In technological process (7), fruit tea material allocation ratio is that pulp, tea juice, rock sugar and citric acid account for respectively 35%, 11.7%, 11% and 0.2%.Homogeneous operating condition pressure 20MPa for the first time in technological process (8), pressure 30MPa for the second time, temperature is 55 DEG C; Compound stabilizer is made up of carboxymethyl cellulose, alginic acid propane diols, xanthans and gellan gum, and its ratio is respectively 0.05%, 0.08%, 0.25% and 0.05%.In technological process (9), vacuum outgas condition is that degassed temperature is 40 DEG C, and when degassed, vacuum maintains below 0.08MPa.In technological process (11), fruit tea sterilising conditions is for adopting normal-pressure sterilization method, and temperature is 100 DEG C of heating water baths, maintains 100 DEG C of time 30min, and reaches 95 DEG C of sealed cans and keep vacuum 0.035MPa in tank in fruit tea temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310070531.3A CN103141620B (en) | 2013-03-06 | 2013-03-06 | Technology for processing active carica papaya-passiflora edulis sims tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310070531.3A CN103141620B (en) | 2013-03-06 | 2013-03-06 | Technology for processing active carica papaya-passiflora edulis sims tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103141620A CN103141620A (en) | 2013-06-12 |
| CN103141620B true CN103141620B (en) | 2014-06-04 |
Family
ID=48540179
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310070531.3A Expired - Fee Related CN103141620B (en) | 2013-03-06 | 2013-03-06 | Technology for processing active carica papaya-passiflora edulis sims tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103141620B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719756A (en) * | 2013-12-16 | 2014-04-16 | 广西博士海意信息科技有限公司 | Weight-losing health care composite and preparation method thereof |
| CN105167041B (en) * | 2015-07-31 | 2017-11-14 | 谭强 | A kind of Passion Fruit Juice and preparation method thereof |
| CN109090288A (en) * | 2018-11-06 | 2018-12-28 | 漯河微康生物科技有限公司 | A kind of preparation method for the passionfruit tea beverage that ferments |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102326625A (en) * | 2011-08-05 | 2012-01-25 | 桂林聚果园果汁有限公司 | Frozen juice containing passion fruits, papayas and milk mixed pulp and preparation method thereof |
| CN102551136A (en) * | 2011-11-15 | 2012-07-11 | 黎秋萍 | Papaya and passion flower beverage |
| CN102860382A (en) * | 2012-07-31 | 2013-01-09 | 安徽省天旭茶业有限公司 | Apple green tea beverage |
-
2013
- 2013-03-06 CN CN201310070531.3A patent/CN103141620B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102326625A (en) * | 2011-08-05 | 2012-01-25 | 桂林聚果园果汁有限公司 | Frozen juice containing passion fruits, papayas and milk mixed pulp and preparation method thereof |
| CN102551136A (en) * | 2011-11-15 | 2012-07-11 | 黎秋萍 | Papaya and passion flower beverage |
| CN102860382A (en) * | 2012-07-31 | 2013-01-09 | 安徽省天旭茶业有限公司 | Apple green tea beverage |
Non-Patent Citations (1)
| Title |
|---|
| 张爱玉等.西番莲与番木瓜混合果汁的研制.《食品工业科技》.2004,(第11期),全文. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103141620A (en) | 2013-06-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101156704B (en) | Rosa roxburghii pollen honey Rosa roxburghii juice beverage | |
| CN104509907A (en) | Composite plant ferment vinegar beverage and preparation method thereof | |
| CN103555534A (en) | Jerusalem artichoke and blueberry combined functional beverage and preparation method thereof | |
| CN101519629A (en) | Gingko wine production process | |
| CN110731436B (en) | Black tiger acetic acid beverage as well as preparation method and application thereof | |
| CN105285537A (en) | Lemon-flavored fruit and vegetable sauce capable of soothing nerves and preparation method of lemon-flavored fruit and vegetable sauce | |
| CN103653161A (en) | Rosa roxburghii tratt juice drink and preparation method thereof | |
| CN104187930A (en) | Bitter bamboo shoot juice drink and preparation method thereof | |
| CN103141620B (en) | Technology for processing active carica papaya-passiflora edulis sims tea | |
| KR101885684B1 (en) | Beverage comprising Radish juice and pear juice and the manufacturing method thereof | |
| CN102948848B (en) | Pomegranate drink and preparation method thereof | |
| CN106666007A (en) | Preparation method of camellia ampiexicaulis tea beverage and camellia ampiexicaulis tea prepared by preparation method | |
| CN110419654A (en) | A kind of compound juice beverage and its production technology | |
| CN103947754B (en) | Purple sweet potato rice wine milk beverage and preparation method thereof | |
| CN105462762A (en) | Red cabbage fermented wine | |
| CN105087278A (en) | Fruit and vegetable rice wine can and making method thereof | |
| CN101507485A (en) | Kraut preparation method and product thereof using sweet potato stem and leaf as raw material | |
| CN101731705A (en) | Perilla vinegar beverage and preparation method thereof | |
| CN110791404A (en) | Preparation method of Chinese toon white spirit | |
| CN103948102A (en) | Production method of non-condensed raw purple sweet potato juice | |
| CN104082808A (en) | Fermentation Nanguo pear beverage and preparation method thereof | |
| CN104381575A (en) | Preparation method for candied ficus carica fruits | |
| CN108308471A (en) | A kind of pumpkin compounded beverage and preparation method thereof | |
| CN102742900A (en) | Preparation method of apple honey fermented beverage | |
| CN106616169B (en) | Preparation method of tremella primary pulp and product prepared by tremella primary pulp |
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 |
Granted publication date: 20140604 Termination date: 20150306 |
|
| EXPY | Termination of patent right or utility model |