CN103169120B - Preparation method of celery-lily drink - Google Patents
Preparation method of celery-lily drink Download PDFInfo
- Publication number
- CN103169120B CN103169120B CN201310135999.6A CN201310135999A CN103169120B CN 103169120 B CN103169120 B CN 103169120B CN 201310135999 A CN201310135999 A CN 201310135999A CN 103169120 B CN103169120 B CN 103169120B
- Authority
- CN
- China
- Prior art keywords
- celery
- lily
- mixed liquor
- add
- quality
- 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
Abstract
The invention discloses a preparation method of celery-lily drink. The preparation method comprises the following steps of: preparing fresh lily bulbs, and adding boiling water for blanching and cooking the fresh lily bulbs; smashing the blanched and cooked lily bulbs and a blanching and cooking solution together to obtain mixed slurry; adding alpha-amylase, mixing for enzymolysis to obtain a lily solution; preparing fresh celery and protecting the colour of the fresh celery; after colour protection, bleaching and cooling the fresh celery into boiling water; smashing the blanched and cooked celery and a blanching and cooking solution together, and filtering to obtain celery filtrate; mixing the lily solution with the celery filtrate to obtain a mixed solution; settling by utilizing a chiston method or a gelatine-tannin method, and standing; centrifuging and collecting supernate; and adding sugar and citric acid into the supernate to obtain the celery lily drink. The celery lily drink prepared by the preparation method disclosed by the invention has the advantages that nutritional ingredients can hardly run away, and the celery lily drink is rich in nutriments, good in taste, green and healthy and can be easily accepted by the public.
Description
Technical field
The present invention relates to a kind of preparation method of health-care beverage, particularly relate to a kind of preparation method of Sautéed Lily Bulbs and Celery beverage.
Background technology
The medical value beginning of lily is loaded in the Shennong's Herbal of Han dynasty, and its note lily " main perverse trend abdominal distension, pained, sharp stool and urine, tonifying middle-Jiao and Qi.Except edema cranium is swollen, the full fever and chills of ruffian, the whole body pain, control hundred kinds of diseases, warm lung is only coughed, and lily enters the heart channel of Hang-Shaoyin, cold nature, the traditional Chinese medical science is thought: lily have moisten the lung and relieve the cough, clearing away the heart fire and tranquillizing, tonifying middle-Jiao and Qi function, lung rash chronic cough can be controlled, cough saliva phlegm blood, dysphoria, palpitation with fear, the disease such as wandering, beriberi edema.With general vegetables ratio, protein content is apparently higher than other vegetables.Containing the abundant material such as steroid saponin, polysaccharide, flavones, also containing the several mineral materials such as VB1, VB2, VC, beta carotene, multiple alkaloid, phosphorus, calcium, iron in lily, in lily, fat content is extremely low, generally be no more than 1%, therefore, investigate from the viewpoint of nutrition and health care, lily is a kind of wholefood resource containing high protein and low fat and plurality kinds of health care composition.Celery has another name called western celery, it is nutritious, be rich in the nutriments such as protein, carbohydrate, mineral matter and multivitamin, also containing celery oil, its taste cool in nature is sweet, nontoxic, enter lung stomach, Liver Channel, there is effect of calming liver and clearing heat, eliminating phlegm and keeping the adverse QI downwards, stomach invigorating diuresis, expelling wind and removing dampness, calm step-down; The diseases such as hypertension, vascular sclerosis, neurasthenia, irregular menstruation, coughing with a lot of sputum, urine leaching pain, jaundice can be controlled, be conducive to stable mood, eliminate irritated, celery contains abundant carrotene, vitamin and volatile aromatic composition, and has fabulous medicinal function.
At present, commercially available health drink has falls that heat quenches one's thirst, brain-nourishing refreshing, stomach strengthening and digestion promoting etc. varied, these beverages put goods on the market and obtain the extensive favor of consumer, but above-mentioned beverage mostly is calcareous type or fruit juice type, and additive component content is higher, and the beverage with dietotherapeutic function integrating multinomial health care is still rare.Sautéed Lily Bulbs and Celery often appears on dining table as dish through culinary art.Someone is respectively by celery, lily abrasive dust and extraction process process, solable matter is proposed, skim the multiple nutritional components such as insoluble starch, protein, this method makes lily, original trophic function of celery is had a greatly reduced quality, and can not meet the diet conservancy demand of people completely.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of preparation method of Sautéed Lily Bulbs and Celery beverage is provided.
Technical scheme of the present invention is summarized as follows:
A preparation method for Sautéed Lily Bulbs and Celery beverage, comprises the steps:
(1) get by weight fresh lily bulb 1-3 part add in 3-9 part boiling water scald boil 5-8 minute; Boil liquid and together put into pulverizer by scalding the lily after boiling and scalding and pulverize, obtain mixed slurry, add the AMS of mixed slurry quality 0.05%-0.5%, under 70 DEG C of-80 DEG C of temperature conditions, stir 2h-3h, obtain lily liquid;
(2) get fresh celery 2-12 part by weight, be immersed in and be the sodium isoascorbate of 0.1%-0.5% containing mass percent, within 5-10 minute, protect look in the aqueous solution of 0.1-0.5% citric acid and 0.1%-0.3% sodium chloride; Take out protect look after celery add in 6-36 part boiling water scald boil 5-8 minute; Boil liquid and together put into pulverizer by scalding the celery after boiling and scalding and pulverize, filter, obtain celery filtrate;
(3) by lily liquid and the mixing of celery filtrate, mixed liquor is obtained;
(4) in mixed liquor, add the shitosan of mixed liquor quality 0.1%-0.9%, be stirred to dissolving;
Or in mixed liquor, add mixed liquor quality 5%-8% aqueous gelatin solution, stir, then add the mixed liquor quality 5%-8% tannin aqueous solution, stir;
Or in mixed liquor, add the mixed liquor quality 5%-8% tannin aqueous solution, stir, then add mixed liquor quality 5%-8% aqueous gelatin solution, stir;
The mass concentration of institute's gelatin water solution is 0.5%-1%, and the mass concentration of the described tannin aqueous solution is 1%-2%;
(5) 2h-3h is left standstill; With the centrifugal 5-10 minute of 3500-10000r/min, collect supernatant;
(6) in supernatant, add the sugar of supernatant quality 5%-8%, the citric acid of 0.6%-1.5%, obtain a kind of Sautéed Lily Bulbs and Celery beverage.
Described step (1) is: get by weight fresh lily bulb 2 parts add in 6 parts of boiling water scald boil 6 minutes; Boil liquid and together put into pulverizer by scalding the lily after boiling and scalding and pulverize, obtain mixed slurry, add the AMS of mixed slurry quality 0.1%, under 75 DEG C of temperature conditions, stir 3h, obtain lily liquid.
Described step (2) is: get fresh celery 6 parts by weight, be immersed in containing mass percent be 0.4% sodium isoascorbate, 0.3% citric acid and 0.2% sodium chloride the aqueous solution within 6 minutes, protect look; Take out protect look after celery add in 18 parts of boiling water scald boil 6 minutes; Boil liquid and together put into pulverizer by scalding the celery after boiling and scalding and pulverize, filter, obtain celery filtrate.
Described step (4) is: the shitosan adding mixed liquor quality 0.3% in mixed liquor, is stirred to dissolving;
Or in mixed liquor, add mixed liquor quality 7% aqueous gelatin solution, stir, then add the mixed liquor quality 7% tannin aqueous solution, stir;
Or in mixed liquor, add the mixed liquor quality 7% tannin aqueous solution, stir, then add mixed liquor quality 7% aqueous gelatin solution, stir;
The mass concentration of institute's gelatin water solution is 0.6%, and the mass concentration of the described tannin aqueous solution is 1.2%.
Sugar is white sugar, rock sugar, maltose or brown sugar preferably.
Sugar also can select the mixing of white sugar, rock sugar or brown sugar.
Sugar also can with other sweetener as xylitol, lactitol, D-mannital, isomalt, maltitol, D-sorbite or stevioside substitute, and when alternative, the sugariness according to each sweetener suitably adjusts its addition.
Sautéed Lily Bulbs and Celery beverage prepared by method of the present invention, its nutritional labeling not easily runs off, lily a kind ofly has the wholefood resource of plurality kinds of health care composition containing high protein and low fat, celery is nutritious, be rich in the nutriments such as protein, carbohydrate, mineral matter and multivitamin, therefore, Sautéed Lily Bulbs and Celery beverage prepared by method of the present invention, components compatibility is mutually promoted, complement one another, thus meet modern to health care and the demand adapting to fast pace life, beverage of the present invention has features good taste, green health, the public is easy to the feature accepted.Advantage of the present invention is nutritious, have moisten the lung and relieve the cough, clearing away the heart fire and tranquillizing and the effect that reduces blood pressure.
Detailed description of the invention
The following examples understand the present invention better to enable those skilled in the art to, but do not impose any restrictions the present invention.
Embodiment 1
A preparation method for Sautéed Lily Bulbs and Celery beverage, comprises the steps:
(1) get by weight fresh lily bulb 2 parts add in 6 parts of boiling water scald boil 6 minutes; Boil liquid and together put into pulverizer by scalding the lily after boiling and scalding and pulverize, obtain mixed slurry, add the AMS of mixed slurry quality 0.1%, under 75 DEG C of temperature conditions, stir 3h, obtain lily liquid;
(2) get fresh celery 6 parts by weight, be immersed in containing mass percent be 0.4% sodium isoascorbate, 0.3% citric acid and 0.2% sodium chloride the aqueous solution within 6 minutes, protect look; Take out protect look after celery add in 18 parts of boiling water scald boil 6 minutes; Boil liquid and together put into pulverizer by scalding the celery after boiling and scalding and pulverize, filter, obtain celery filtrate;
(3) by lily liquid and the mixing of celery filtrate, mixed liquor is obtained;
(4) mass concentration adding mixed liquor quality 7% in mixed liquor is the aqueous gelatin solution of 0.6%, stirs, then the mass concentration adding mixed liquor quality 7% is the tannin aqueous solution of 1.2%, stirs;
(5) 2h is left standstill; With 10000r/min centrifugal 5 minutes, collect supernatant;
(6) in supernatant, add the white sugar of supernatant quality 6%, the citric acid of 0.6%, obtain a kind of Sautéed Lily Bulbs and Celery beverage.
Embodiment 2
A preparation method for Sautéed Lily Bulbs and Celery beverage, comprises the steps:
(1) get by weight fresh lily bulb 1 part add in 3 parts of boiling water scald boil 5 minutes; Boil liquid and together put into pulverizer by scalding the lily after boiling and scalding and pulverize, obtain mixed slurry, add the AMS of mixed slurry quality 0.05%, under 70 DEG C of temperature conditions, stir 2h, obtain lily liquid;
(2) get fresh celery 2 parts by weight, be immersed in containing mass percent be 0.1% sodium isoascorbate, 0.1% citric acid and 0.1% sodium chloride the aqueous solution within 5 minutes, protect look; Take out protect look after celery add in 6 parts of boiling water scald boil 5 minutes; Boil liquid and together put into pulverizer by scalding the celery after boiling and scalding and pulverize, filter, obtain celery filtrate;
(3) by lily liquid and the mixing of celery filtrate, mixed liquor is obtained;
(4) mass concentration adding mixed liquor quality 7% in mixed liquor is the tannin aqueous solution of 1.2%, stirs, then the mass concentration adding mixed liquor quality 7% is the aqueous gelatin solution of 0.6%, stirs;
(5) 3h is left standstill; With 3500r/min centrifugal 10 minutes, collect supernatant;
(6) in supernatant, add the white sugar of supernatant quality 5%, the citric acid of 0.6%, obtain a kind of Sautéed Lily Bulbs and Celery beverage.
Embodiment 3
A preparation method for Sautéed Lily Bulbs and Celery beverage, comprises the steps:
(1) get by weight fresh lily bulb 3 parts add in 9 parts of boiling water scald boil 8 minutes; Boil liquid and together put into pulverizer by scalding the lily after boiling and scalding and pulverize, obtain mixed slurry, add the AMS of mixed slurry quality 0.5%, under 80 DEG C of temperature conditions, stir 3h, obtain lily liquid;
(2) get fresh celery 12 parts by weight, be immersed in containing mass percent be 0.5% sodium isoascorbate, 0.5% citric acid and 0.3% sodium chloride the aqueous solution within 10 minutes, protect look; Take out protect look after celery add in 36 parts of boiling water scald boil 8 minutes; Boil liquid and together put into pulverizer by scalding the celery after boiling and scalding and pulverize, filter, obtain celery filtrate;
(3) by lily liquid and the mixing of celery filtrate, mixed liquor is obtained;
(4) in mixed liquor, add the shitosan of mixed liquor quality 0.3%, be stirred to dissolving;
(5) 3h is left standstill; With centrifugal 6 clocks of 8000r/min, collect supernatant;
(6) in supernatant, add the rock sugar of supernatant quality 7%, the citric acid of 1.5%, obtain a kind of Sautéed Lily Bulbs and Celery beverage.
Embodiment 4
A preparation method for Sautéed Lily Bulbs and Celery beverage, comprises the steps:
(1)-(3) are with embodiment 1;
(4) mass concentration adding mixed liquor quality 5% in mixed liquor is the aqueous gelatin solution of 1%, stirs, then the mass concentration adding mixed liquor quality 5% is the tannin aqueous solution of 2%, stirs;
(5) 2h is left standstill; With centrifugal 6 clocks of 8000r/min, collect supernatant;
(6) in supernatant, add the brown sugar of supernatant quality 7%, the citric acid of 1.5%, obtain a kind of Sautéed Lily Bulbs and Celery beverage.
Embodiment 5
A preparation method for Sautéed Lily Bulbs and Celery beverage, comprises the steps:
(1)-(3) are with embodiment 2;
(4) mass concentration adding mixed liquor quality 5% in mixed liquor is the tannin aqueous solution of 2%, stirs, then the mass concentration adding mixed liquor quality 5% is the aqueous gelatin solution of 1%, stirs;
(5) 3h is left standstill; With centrifugal 8 clocks of 4000r/min, collect supernatant;
(6) in supernatant, add the maltose of supernatant quality 8%, the citric acid of 1%, obtain a kind of Sautéed Lily Bulbs and Celery beverage.
Embodiment 6
A preparation method for Sautéed Lily Bulbs and Celery beverage, comprises the steps:
(1)-(3) are with embodiment 3;
(4) in mixed liquor, add the shitosan of mixed liquor quality 0.1%, be stirred to dissolving;
(5) 2h is left standstill; With centrifugal 9 clocks of 5000r/min, collect supernatant;
(6) in supernatant, add the rock sugar of supernatant quality 6%, the citric acid of 0.8%, obtain a kind of Sautéed Lily Bulbs and Celery beverage.
Embodiment 7
A preparation method for Sautéed Lily Bulbs and Celery beverage, comprises the steps:
(1)-(3) are with embodiment 1;
(4) mass concentration adding mixed liquor quality 8% in mixed liquor is the aqueous gelatin solution of 0.5%, stirs, then the mass concentration adding mixed liquor quality 8% is the tannin aqueous solution of 1%, stirs;
(5) 2h is left standstill; With centrifugal 6 clocks of 6000r/min, collect supernatant;
(6) in supernatant, add the maltose of supernatant quality 7%, the citric acid of 1.2%, obtain a kind of Sautéed Lily Bulbs and Celery beverage.
Embodiment 8
A preparation method for Sautéed Lily Bulbs and Celery beverage, comprises the steps:
(1)-(3) are with embodiment 2;
(4) mass concentration adding mixed liquor quality 8% in mixed liquor is the tannin aqueous solution of 1%, stirs, then the mass concentration adding mixed liquor quality 8% is the aqueous gelatin solution of 0.5%, stirs;
(5) 2h is left standstill; With centrifugal 6 clocks of 7000r/min, collect supernatant;
(6) in supernatant, add the brown sugar of supernatant quality 7%, the citric acid of 1%, obtain a kind of Sautéed Lily Bulbs and Celery beverage.
Embodiment 9
A preparation method for Sautéed Lily Bulbs and Celery beverage, comprises the steps:
(1)-(3) are with embodiment 3;
(4) in mixed liquor, add the shitosan of mixed liquor quality 0.9%, be stirred to dissolving;
(5) 3h is left standstill; With 9000r/min centrifugal 5 minutes, collect supernatant;
(6) in supernatant, add the rock sugar of supernatant quality 6%, the citric acid of 1.5%, obtain a kind of Sautéed Lily Bulbs and Celery beverage.
The rock sugar of the present embodiment also can be alternative with mixing of maltose with the mixing of white sugar and brown sugar, the mixing of white sugar and rock sugar, rock sugar.
The rock sugar of the present embodiment also can with other sweetener as xylitol, lactitol, D-mannital, isomalt, maltitol, D-sorbite or stevioside substitute, when alternative, the sugariness according to each sweetener suitably adjusts its addition.
Embodiment 10
A kind of Sautéed Lily Bulbs and Celery beverage prepared by embodiment 1-9 is drunk through 90 people, and reflection has light fragrant, features good taste, takes like a shot.
Claims (5)
1. a preparation method for Sautéed Lily Bulbs and Celery beverage, is characterized in that comprising the steps:
(1) get by weight fresh lily bulb 1-3 part add in 3-9 part boiling water scald boil 5-8 minute; Boil liquid and together put into pulverizer by scalding the lily after boiling and scalding and pulverize, obtain mixed slurry, add the AMS of mixed slurry quality 0.05%-0.5%, under 70 DEG C of-80 DEG C of temperature conditions, stir 2h-3h, obtain lily liquid;
(2) get fresh celery 2-12 part by weight, be immersed in and be the sodium isoascorbate of 0.1%-0.5% containing mass percent, within 5-10 minute, protect look in the aqueous solution of 0.1-0.5% citric acid and 0.1%-0.3% sodium chloride; Take out protect look after celery add in 6-36 part boiling water scald boil 5-8 minute; Boil liquid and together put into pulverizer by scalding the celery after boiling and scalding and pulverize, filter, obtain celery filtrate;
(3) by lily liquid and the mixing of celery filtrate, mixed liquor is obtained;
(4) in mixed liquor, add the shitosan of mixed liquor quality 0.1%-0.9%, be stirred to dissolving;
Or in mixed liquor, add mixed liquor quality 5%-8% aqueous gelatin solution, stir, then add the mixed liquor quality 5%-8% tannin aqueous solution, stir;
Or in mixed liquor, add the mixed liquor quality 5%-8% tannin aqueous solution, stir, then add mixed liquor quality 5%-8% aqueous gelatin solution, stir;
The mass concentration of institute's gelatin water solution is 0.5%-1%, and the mass concentration of the described tannin aqueous solution is 1%-2%;
(5) 2h-3h is left standstill; With the centrifugal 5-10 minute of 3500-10000r/min, collect supernatant;
(6) in supernatant, add the sugar of supernatant quality 5%-8%, the citric acid of 0.6%-1.5%, obtain a kind of Sautéed Lily Bulbs and Celery beverage.
2. the preparation method of a kind of Sautéed Lily Bulbs and Celery beverage according to claim 1, is characterized in that described step (1) is: get by weight fresh lily bulb 2 parts add in 6 parts of boiling water scald boil 6 minutes; Boil liquid and together put into pulverizer by scalding the lily after boiling and scalding and pulverize, obtain mixed slurry, add the AMS of mixed slurry quality 0.1%, under 75 DEG C of temperature conditions, stir 3h, obtain lily liquid.
3. the preparation method of a kind of Sautéed Lily Bulbs and Celery beverage according to claim 1, it is characterized in that described step (2) is: get fresh celery 6 parts by weight, be immersed in containing mass percent be 0.4% sodium isoascorbate, 0.3% citric acid and 0.2% sodium chloride the aqueous solution within 6 minutes, protect look; Take out protect look after celery add in 18 parts of boiling water scald boil 6 minutes; Boil liquid and together put into pulverizer by scalding the celery after boiling and scalding and pulverize, filter, obtain celery filtrate.
4. the preparation method of a kind of Sautéed Lily Bulbs and Celery beverage according to claim 1, is characterized in that described step (4) is: the shitosan adding mixed liquor quality 0.3% in mixed liquor, is stirred to dissolving;
Or in mixed liquor, add mixed liquor quality 7% aqueous gelatin solution, stir, then add the mixed liquor quality 7% tannin aqueous solution, stir;
Or in mixed liquor, add the mixed liquor quality 7% tannin aqueous solution, stir, then add mixed liquor quality 7% aqueous gelatin solution, stir;
The mass concentration of institute's gelatin water solution is 0.6%, and the mass concentration of the described tannin aqueous solution is 1.2%.
5. the preparation method of a kind of Sautéed Lily Bulbs and Celery beverage according to claim 1, is characterized in that described sugar is white sugar, rock sugar, maltose or brown sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310135999.6A CN103169120B (en) | 2013-04-18 | 2013-04-18 | Preparation method of celery-lily drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310135999.6A CN103169120B (en) | 2013-04-18 | 2013-04-18 | Preparation method of celery-lily drink |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103169120A CN103169120A (en) | 2013-06-26 |
| CN103169120B true CN103169120B (en) | 2014-12-31 |
Family
ID=48629663
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310135999.6A Expired - Fee Related CN103169120B (en) | 2013-04-18 | 2013-04-18 | Preparation method of celery-lily drink |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103169120B (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104336607A (en) * | 2014-10-13 | 2015-02-11 | 许明记 | Internal heat relieving and dryness moistening celery and lily medicated food |
| CN105192804A (en) * | 2015-09-18 | 2015-12-30 | 天津大学 | Lily-pear composition and preparation method thereof |
| CN105285575A (en) * | 2015-09-18 | 2016-02-03 | 天津大学 | Lily bulb, fritillaria thun-bergli and pear composition and preparation method thereof |
| CN106819707B (en) * | 2017-03-29 | 2020-12-25 | 安徽农业大学 | Micro-fruit-granule fresh lily raw juice and production process thereof |
| CN107439870A (en) * | 2017-08-17 | 2017-12-08 | 佛山泓乾生物科技有限公司 | A kind of Sautéed Lily Bulbs and Celery fruit drink preparation facilities |
| CN107410807A (en) * | 2017-09-01 | 2017-12-01 | 许骁智 | A kind of colored clam celery beverage and its production technology |
| CN108157697A (en) * | 2017-12-21 | 2018-06-15 | 安徽师范大学 | For the blanching method of celery bud juice prevent-browning and celery bud juice Chemical Preservative Method of Fruits |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1099236A (en) * | 1993-08-21 | 1995-03-01 | 齐长福 | Health celery juice drink |
| CN1729866A (en) * | 2005-09-05 | 2006-02-08 | 杨信 | Health caring beverage of celery |
| CN101664221A (en) * | 2009-09-22 | 2010-03-10 | 王向东 | Method for clarifying lily juice by enzymolysis |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100446641B1 (en) * | 1999-07-16 | 2004-09-04 | 주식회사 리젠 바이오텍 | A drink decomposing nicotine and a formulation decomposing the same |
| US20080003238A1 (en) * | 2006-06-28 | 2008-01-03 | Sharafabadi Soheil K | Products made with yellow mustard gum |
| CN102048209A (en) * | 2009-10-30 | 2011-05-11 | 郭晓霏 | Method for preparing celery beverage |
-
2013
- 2013-04-18 CN CN201310135999.6A patent/CN103169120B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1099236A (en) * | 1993-08-21 | 1995-03-01 | 齐长福 | Health celery juice drink |
| CN1729866A (en) * | 2005-09-05 | 2006-02-08 | 杨信 | Health caring beverage of celery |
| CN101664221A (en) * | 2009-09-22 | 2010-03-10 | 王向东 | Method for clarifying lily juice by enzymolysis |
Non-Patent Citations (1)
| Title |
|---|
| 杨天宝,等.百合汁饮料的研制.《食品科技》.2000,(第1期),第48页. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103169120A (en) | 2013-06-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103169120B (en) | Preparation method of celery-lily drink | |
| CN102613631B (en) | Black raspberry beverage and making method thereof | |
| CN102885354B (en) | Nutritious drink capable of clearing summer-heat and preparation method thereof | |
| CN103960566A (en) | Black kidney bean flavored bean vermicelli | |
| CN103637303A (en) | Bitter gourd beverage and preparation method thereof | |
| CN106173695A (en) | A kind of sapodilla Herba Passiflorae Caeruleae mulse and preparation method thereof | |
| CN101066316B (en) | Composite litchi-male silk moth nutrient liquid and its preparation method | |
| CN102972817A (en) | Onion health beverage and production method thereof | |
| CN103461596A (en) | Preparation method of snow chrysanthemum tea drink | |
| CN103960565B (en) | A kind of black kidney bean nutrient vermicelli | |
| CN102511868A (en) | Thickened red jujube donkey-hide gelatin pulp added with vitamin | |
| CN106107309A (en) | A kind of Fructus Fragariae Ananssae Herba Passiflorae Caeruleae mulse and preparation method thereof | |
| CN106235211A (en) | A kind of honey peach fruit jam and preparation method thereof | |
| CN104687192A (en) | Rose health drink and preparation method thereof | |
| CN104206542B (en) | A kind of red date milk body-building drink | |
| CN104223276A (en) | White-fungus and dendrobium-officinale drink with supplementing qi and refreshing mind and preparation method thereof | |
| CN103734567A (en) | Lemon jam and preparation method thereof | |
| CN103478837B (en) | Walnut full-nuts vegetable protein drink and manufacturing method thereof | |
| CN106107762A (en) | A kind of brazilnut fruit jam and preparation method thereof | |
| CN106261319A (en) | A kind of Fructus Fortunellae Margaritae Herba Passiflorae Caeruleae mulse and preparation method thereof | |
| CN104256342A (en) | Nutrient glutinous rice and small green bean porridge and preparation method | |
| CN113115944A (en) | Licorice extract liquorice paste and preparation method and application thereof | |
| CN107080022A (en) | Balsam pear brown sugar ginger tea drink | |
| CN107048103A (en) | A kind of preparation method of medical and edible dual purpose plant beverage | |
| CN102422939A (en) | Hawthorn fruit tea |
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: 20141231 Termination date: 20210418 |