CN103564585A - Preparation method of rhodomyrtus tomentosa beverage - Google Patents
Preparation method of rhodomyrtus tomentosa beverage Download PDFInfo
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- CN103564585A CN103564585A CN201310527021.4A CN201310527021A CN103564585A CN 103564585 A CN103564585 A CN 103564585A CN 201310527021 A CN201310527021 A CN 201310527021A CN 103564585 A CN103564585 A CN 103564585A
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- 240000007994 Rhodomyrtus tomentosa Species 0.000 title claims abstract description 25
- 235000007234 Rhodomyrtus tomentosa Nutrition 0.000 title claims abstract description 25
- 235000013361 beverage Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- 238000000855 fermentation Methods 0.000 claims abstract description 14
- 230000004151 fermentation Effects 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 13
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 239000004382 Amylase Substances 0.000 claims abstract description 7
- 108010065511 Amylases Proteins 0.000 claims abstract description 7
- 102000013142 Amylases Human genes 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 235000019418 amylase Nutrition 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 239000005720 sucrose Substances 0.000 claims abstract description 7
- 239000003381 stabilizer Substances 0.000 claims abstract description 5
- 239000000706 filtrate Substances 0.000 claims description 20
- ZJWIIMLSNZOCBP-BTTVDUMLSA-N delphinidin-3-glucoside Chemical compound [Cl-].O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC2=C(O)C=C(O)C=C2[O+]=C1C1=CC(O)=C(O)C(O)=C1 ZJWIIMLSNZOCBP-BTTVDUMLSA-N 0.000 claims description 10
- GXPTVXHTZZVLMQ-GCGJSEPQSA-N myrtillin Natural products O[C@H]1O[C@@H](OCC2=C(OC3=CC(=O)C=C(O)C3=C2)c4cc(O)c(O)c(O)c4)[C@H](O)[C@@H](O)[C@@H]1O GXPTVXHTZZVLMQ-GCGJSEPQSA-N 0.000 claims description 10
- 240000005125 Myrtus communis Species 0.000 claims description 8
- 235000013418 Myrtus communis Nutrition 0.000 claims description 8
- 238000010009 beating Methods 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 3
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 3
- 241000206575 Chondrus crispus Species 0.000 claims description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 3
- 239000000661 sodium alginate Substances 0.000 claims description 3
- 235000010413 sodium alginate Nutrition 0.000 claims description 3
- 229940005550 sodium alginate Drugs 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 2
- 238000001914 filtration Methods 0.000 abstract description 10
- 239000002994 raw material Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000006378 damage Effects 0.000 abstract description 2
- 108010059820 Polygalacturonase Proteins 0.000 abstract 1
- 238000009924 canning Methods 0.000 abstract 1
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 238000003306 harvesting Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- ALYNCZNDIQEVRV-UHFFFAOYSA-N 4-aminobenzoic acid Chemical compound NC1=CC=C(C(O)=O)C=C1 ALYNCZNDIQEVRV-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241000266314 Myrtus Species 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229910052704 radon Inorganic materials 0.000 description 1
- SYUHGPGVQRZVTB-UHFFFAOYSA-N radon atom Chemical compound [Rn] SYUHGPGVQRZVTB-UHFFFAOYSA-N 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of a rhodomyrtus tomentosa beverage. The preparation method comprises the following steps: (1) chopping rhodomyrtus tomentosa leaves, adding water, pectinase and amylase to carry out enzymolysis, destroying the enzymatic activity, and filtering to obtain a filtering solution; (2) pulping rhodomyrtus tomentosa fruits, adding water and yeast, fermenting at 35-40 DEG C for 12-36 hours and then at 10-20 DEG C for 10-60 days, and filtering to obtain a filtering solution; and (3) mixing the filtering solution obtained by the step (1) and the filtering solution obtained by the step (2) in a weight ratio of (5-10) to 1, adding a stabilizer, citric acid and sucrose, mixing uniformly, and homogenizing, canning and sterilizing to prepare the rhodomyrtus tomentosa beverage. According to the preparation method of the rhodomyrtus tomentosa beverage, the rhodomyrtus tomentosa leaves and the rhodomyrtus tomentosa fruits are used as main raw materials so as to explore a new way for utilizing the rhodomyrtus tomentosa leaves and develop a new beverage variety; the preparation process is mainly carried out by enzymolysis and fermentation and damages to nutritional and health-care components in the raw materials are small.
Description
Technical field
The present invention relates to beverage production technology field, specifically a kind of preparation method of hill gooseberry's beverage.
Background technology
Hill gooseberry (Rhodomyrtus tomentosa), is the plant of Myrtaceae Myrtus, have another name called Ren, mountain, hilllock harvest, harvest son, when pears, mountain breast etc.Hill gooseberry's fruit contains comparatively comprehensively nutritional labeling, wherein containing crude fat 7.97%, crude protein 6.21%, crude fibre 34.97%, lignin 31.76%, reduced sugar 15.52%, Catergen 8.8%, PABA 0.19mg/100g, carrotene 0.388mg/100g, more there is abundant amino acid, its Mid-Heaven Gate radon histidine content is up to 124.7mg/L, valine 71.7mg/L, tryptophan 44.2mg/L, alanine 43.9mg/L, glutamic acid 42.7mg/L, and in the mineral matter of multiple needed by human body, calcium, magnesium is more up to 56.10 μ g/g, a large amount of in the formation sugar of fruit is neutral monosaccharides, especially in fresh fruit, contain higher pectin polysaccharide.At present, myrtaceous development and utilization is focused mostly in its fruit, to the research of myrtillin folium with utilize less.
Summary of the invention
The preparation method who the object of this invention is to provide a kind of hill gooseberry's beverage, making mouthfeel uniqueness, be rich in the new beverage of hill gooseberry's fragrant.
The present invention will be by the following technical solutions:
A preparation method for hill gooseberry's beverage, comprises the following steps:
1) by after myrtillin folium chopping, add water, 0.01%～1% pectase and 0.01%～1% the amylase of 3～10 times of its weight, under the condition of 40～50 ℃, enzymolysis is 0.5～1 hour, and the enzymatic activity of going out is filtered, and gets filtrate;
2) by after myrtle fruit making beating, add the water of 1～3 times of its weight, 0.001%～0.1% yeast, the condition bottom fermentation prior to 35～40 ℃ 12～36 hours, then in the condition bottom fermentation of 10～20 ℃ 10～60 days, filter, get filtrate;
3) by step 1) and step 2) in the filtrate that makes with the weight ratio of 5～10:1, mix, then add stabilizing agent, 0.01%～0.1% citric acid and 0.1%～1% the sucrose of mixed liquor weight 1%～3%, after mixing, homogeneous, filling, sterilization, makes hill gooseberry's beverage.
In step 1), described in go out the process of enzymatic activity for enzymolysis liquid is heated to seethe with excitement and keeps 5～20 minutes.
The optimum weight ratio of the filtrate making in step 3), step 1) and the step 2 of getting) is 7:1.
In step 3), described stabilizing agent is xanthans, carragheen, sodium alginate or carboxymethyl cellulose.
Beneficial effect of the present invention is:
It is primary raw material that myrtillin folium and myrtle fruit are take in the present invention, has opened up a new way of utilizing myrtillin folium, has developed new drink variety; The preparation process of beverage mainly adopts the mode of enzymolysis and fermentation to carry out, little to the nutritional labeling destruction in raw material, has effectively kept the peculiar taste in myrtillin folium and myrtle fruit, has given hill gooseberry's fragrant of beverage uniqueness.
The specific embodiment
With specific embodiment, be further described below, but the present invention is not limited to these embodiment.
Embodiment 1
1) by after myrtillin folium chopping, add water, 0.05% pectase and 0.03% the amylase of 8 times of its weight, under the condition of 45 ℃, enzymolysis is 0.7 hour, enzymolysis liquid is heated to seethe with excitement and keeps fluidized state 10 minutes with the enzymatic activity of going out, and filtration, gets filtrate;
2) by after myrtle fruit making beating, add the water of 2 times of its weight, 0.005% yeast, the condition bottom fermentation prior to 38 ℃ 24 hours, then in the condition bottom fermentation of 15 ℃ 30 days, filter, get filtrate;
3) by step 1) and step 2) in the filtrate that makes with the weight ratio of 7:1, mix, then add xanthans, 0.06% citric acid and 0.4% the sucrose of mixed liquor weight 2%, after mixing, homogeneous, filling, sterilization, makes hill gooseberry's beverage.
Embodiment 2
1) by after myrtillin folium chopping, add water, 0.04% pectase and 0.01% the amylase of 3 times of its weight, under the condition of 45 ℃, enzymolysis is 1 hour, enzymolysis liquid is heated to seethe with excitement and keeps fluidized state 10 minutes with the enzymatic activity of going out, and filtration, gets filtrate;
2) by after myrtle fruit making beating, add the water of 3 times of its weight, 0.001% yeast, the condition bottom fermentation prior to 37 ℃ 36 hours, then in the condition bottom fermentation of 10 ℃ 40 days, filter, get filtrate;
3) by step 1) and step 2) in the filtrate that makes with the weight ratio of 10:1, mix, then add carragheen, 0.06% citric acid and 1% the sucrose of mixed liquor weight 1%, after mixing, homogeneous, filling, sterilization, makes hill gooseberry's beverage.
Embodiment 3
1) by after myrtillin folium chopping, add water, 1% pectase and 0.5% the amylase of 7 times of its weight, under the condition of 50 ℃, enzymolysis is 0.5 hour, enzymolysis liquid is heated to seethe with excitement and keeps fluidized state 20 minutes with the enzymatic activity of going out, and filtration, gets filtrate;
2) by after myrtle fruit making beating, add the water of 1 times of its weight, 0.08% yeast, the condition bottom fermentation prior to 40 ℃ 12 hours, then in the condition bottom fermentation of 15 ℃ 60 days, filter, get filtrate;
3) by step 1) and step 2) in the filtrate that makes with the weight ratio of 5:1, mix, then add sodium alginate, 0.1% citric acid and 0.1% the sucrose of mixed liquor weight 1.8%, after mixing, homogeneous, filling, sterilization, makes hill gooseberry's beverage.
Embodiment 4
1) by after myrtillin folium chopping, add water, 0.01% pectase and 1% the amylase of 10 times of its weight, under the condition of 40 ℃, enzymolysis is 0.7 hour, enzymolysis liquid is heated to seethe with excitement and keeps fluidized state 5 minutes with the enzymatic activity of going out, and filtration, gets filtrate;
2) by after myrtle fruit making beating, add the water of 2 times of its weight, 0.1% yeast, the condition bottom fermentation prior to 35 ℃ 24 hours, then in the condition bottom fermentation of 20 ℃ 10 days, filter, get filtrate;
3) by step 1) and step 2) in the filtrate that makes with the weight ratio of 7:1, mix, then add carboxymethyl cellulose, 0.01% citric acid and 0.5% the sucrose of mixed liquor weight 3%, after mixing, homogeneous, filling, sterilization, makes hill gooseberry's beverage.
Claims (4)
1. a preparation method for hill gooseberry's beverage, is characterized in that, comprises the following steps:
1) by after myrtillin folium chopping, add water, 0.01%～1% pectase and 0.01%～1% the amylase of 3～10 times of its weight, under the condition of 40～50 ℃, enzymolysis is 0.5～1 hour, and the enzymatic activity of going out is filtered, and gets filtrate;
2) by after myrtle fruit making beating, add the water of 1～3 times of its weight, 0.001%～0.1% yeast, the condition bottom fermentation prior to 35～40 ℃ 12～36 hours, then in the condition bottom fermentation of 10～20 ℃ 10～60 days, filter, get filtrate;
3) by step 1) and step 2) in the filtrate that makes with the weight ratio of 5～10:1, mix, then add stabilizing agent, 0.01%～0.1% citric acid and 0.1%～1% the sucrose of mixed liquor weight 1%～3%, after mixing, homogeneous, filling, sterilization, makes hill gooseberry's beverage.
2. preparation method according to claim 1, is characterized in that: described in go out the process of enzymatic activity for enzymolysis liquid is heated to seethe with excitement and keeps 5～20 minutes.
3. preparation method according to claim 1, is characterized in that: in step 3), step 1) and the step 2 of getting) in the weight ratio of the filtrate that makes be 7:1.
4. preparation method according to claim 1, is characterized in that: described stabilizing agent is xanthans, carragheen, sodium alginate or carboxymethyl cellulose.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310527021.4A CN103564585A (en) | 2013-10-30 | 2013-10-30 | Preparation method of rhodomyrtus tomentosa beverage |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310527021.4A CN103564585A (en) | 2013-10-30 | 2013-10-30 | Preparation method of rhodomyrtus tomentosa beverage |
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| Publication Number | Publication Date |
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| CN103564585A true CN103564585A (en) | 2014-02-12 |
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| CN201310527021.4A Pending CN103564585A (en) | 2013-10-30 | 2013-10-30 | Preparation method of rhodomyrtus tomentosa beverage |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187953A (en) * | 2014-08-17 | 2014-12-10 | 成都希福生物科技有限公司 | Myrtle fruit beverage |
| CN104351878A (en) * | 2014-11-30 | 2015-02-18 | 杨达宇 | Healthcare melastoma dodecandrum lour fruit vinegar drink and production method |
| CN104509620A (en) * | 2014-12-11 | 2015-04-15 | 罗生芳 | Herbal tea containing eucommia folium and preparation method thereof |
| CN104642607A (en) * | 2014-06-16 | 2015-05-27 | 广西莱吉生物工程有限公司 | Low-sugar gingko tea drink and preparation method thereof |
| CN105942125A (en) * | 2016-05-26 | 2016-09-21 | 韶关学院 | Method for preparing rhodomyrtus tomentosa particle instant solid beverage based on superfine grinding technology |
| CN106387070A (en) * | 2016-08-22 | 2017-02-15 | 刘菲菲 | Rhodomyrtus tomentosa nutritious soybean milk and preparation method thereof |
| CN112602869A (en) * | 2021-01-16 | 2021-04-06 | 广州立达尔生物科技股份有限公司 | Myrtle leaf solid beverage without additive and preparation method thereof |
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| CN1051117A (en) * | 1990-11-14 | 1991-05-08 | 江西省靖安县饮料食品厂 | The preparation method of the happy beverage of gold fruit |
| CN1456100A (en) * | 2002-05-10 | 2003-11-19 | 王步先 | Myrlaneae beverage and preparation thereof |
-
2013
- 2013-10-30 CN CN201310527021.4A patent/CN103564585A/en active Pending
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642607A (en) * | 2014-06-16 | 2015-05-27 | 广西莱吉生物工程有限公司 | Low-sugar gingko tea drink and preparation method thereof |
| CN104187953A (en) * | 2014-08-17 | 2014-12-10 | 成都希福生物科技有限公司 | Myrtle fruit beverage |
| CN104351878A (en) * | 2014-11-30 | 2015-02-18 | 杨达宇 | Healthcare melastoma dodecandrum lour fruit vinegar drink and production method |
| CN104351878B (en) * | 2014-11-30 | 2016-08-24 | 南陵县葛业协会 | Twist with the fingers Health-care fruit vinegar beverage and production method a kind ofly |
| CN104509620A (en) * | 2014-12-11 | 2015-04-15 | 罗生芳 | Herbal tea containing eucommia folium and preparation method thereof |
| CN105942125A (en) * | 2016-05-26 | 2016-09-21 | 韶关学院 | Method for preparing rhodomyrtus tomentosa particle instant solid beverage based on superfine grinding technology |
| CN106387070A (en) * | 2016-08-22 | 2017-02-15 | 刘菲菲 | Rhodomyrtus tomentosa nutritious soybean milk and preparation method thereof |
| CN112602869A (en) * | 2021-01-16 | 2021-04-06 | 广州立达尔生物科技股份有限公司 | Myrtle leaf solid beverage without additive and preparation method thereof |
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Application publication date: 20140212 |