CN103610205A - Method for preparing bitter gourd instant beverage - Google Patents
Method for preparing bitter gourd instant beverage Download PDFInfo
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- CN103610205A CN103610205A CN201310624711.1A CN201310624711A CN103610205A CN 103610205 A CN103610205 A CN 103610205A CN 201310624711 A CN201310624711 A CN 201310624711A CN 103610205 A CN103610205 A CN 103610205A
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- balsam pear
- bitter gourd
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- 235000009811 Momordica charantia Nutrition 0.000 title claims abstract description 86
- 235000013361 beverage Nutrition 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title abstract description 6
- 244000078912 Trichosanthes cucumerina Species 0.000 title abstract 17
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 title abstract 17
- 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 42
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 102000004190 Enzymes Human genes 0.000 claims abstract description 13
- 108090000790 Enzymes Proteins 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 108091005804 Peptidases Proteins 0.000 claims abstract description 7
- 239000004365 Protease Substances 0.000 claims abstract description 7
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 7
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 7
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 7
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 238000004537 pulping Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 244000302512 Momordica charantia Species 0.000 claims description 69
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 69
- 235000018365 Momordica dioica Nutrition 0.000 claims description 69
- 238000002360 preparation method Methods 0.000 claims description 16
- 239000002002 slurry Substances 0.000 claims description 12
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 238000005498 polishing Methods 0.000 claims description 6
- FFBHFFJDDLITSX-UHFFFAOYSA-N benzyl N-[2-hydroxy-4-(3-oxomorpholin-4-yl)phenyl]carbamate Chemical compound OC1=C(NC(=O)OCC2=CC=CC=C2)C=CC(=C1)N1CCOCC1=O FFBHFFJDDLITSX-UHFFFAOYSA-N 0.000 claims description 3
- 235000019658 bitter taste Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 229920000858 Cyclodextrin Polymers 0.000 abstract 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 abstract 1
- 239000001116 FEMA 4028 Substances 0.000 abstract 1
- 108010059820 Polygalacturonase Proteins 0.000 abstract 1
- 239000007864 aqueous solution Substances 0.000 abstract 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 abstract 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 abstract 1
- 229960004853 betadex Drugs 0.000 abstract 1
- 230000009849 deactivation Effects 0.000 abstract 1
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000000600 sorbitol Substances 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 abstract 1
- 238000001694 spray drying Methods 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000009194 climbing Effects 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 210000002216 heart Anatomy 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- 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
Abstract
The invention discloses a method for preparing a bitter gourd instant beverage. The method comprises the following steps: (1) removing seeds of bitter gourd and slicing the bitter gourd, immersing the bitter gourd, washing the bitter gourd with water, pulping to obtain bitter gourd by adding citric acid aqueous solution accounting for 2-5 times of the weight of the bitter gourd and ascorbic acid accounting for 0.01-0.1 percent of the weight of the bitter gourd; (2) adding pectinase which is 0.01-0.5 percent by weight of the bitter gourd and protease which is 0.01-0.5 percent by weight of the bitter gourd into the bitter gourd pulp, and performing enzymolysis and enzyme deactivation to obtain bitter gourd enzymolysis feed liquid; (3) adding sorbitol which is 1-3 percent by weight of the bitter gourd and beta-cyclodextrin into the bitter gourd enzymolysis feed liquid, uniformly mixing, sterilizing, homogenizing, and performing spray drying to obtain powder, and bagging by 8g/bag to obtain the bitter gourd instant beverage. The bitter gourd instant beverage is rich in nutrition, proper in sour and sweet taste and convenient to drink, and does not have bitter taste.
Description
Technical field
The present invention relates to a kind of preparation method of instant solid beverage, be specifically related to the preparation method of instant balsam pear beverage.
Background technology
Balsam pear claims again balsam pear, is cucurbitaceous plant, is annual climbing herb.Bitter, nontoxic, cold in nature, enters the heart, liver, spleen, lung channel, has that heat clearly quenches one's thirst, hypotensive, blood fat, skin maintenance, the function such as enhance metabolism.Balsam pear is containing abundant vitamin B1, vitamin C and mineral matter, edible for a long time, can keep full of vitality, promotes longevity, and strengthens the resistance of human body.On market, have people that balsam pear is squeezed into juice, but the Bitter Melon Juice bitter taste of gained is extremely dense, is not subject to liking of consumer.
Summary of the invention
The technical problem to be solved in the present invention is to provide the preparation method that a kind of instant balsam pear beverage is provided, this instant balsam pear beverage is nutritious, sour-sweet moderate, without bitter taste, drink conveniently.
For solving the problems of the technologies described above, the present invention by the following technical solutions:
A preparation method for instant balsam pear beverage, comprises the following steps:
1) get balsam pear and remove seed, thinly slice, the saline solution that is 3～5% by concentration soaks 10～30 minutes, pull out, cleaner with water rinse, add the aqueous citric acid solution of 2～5 times of its weight and 0.01～0.1% ascorbic acid polishing pulping, obtain balsam pear slurry;
2) in balsam pear slurry, add the pectase of balsam pear weight 0.01～0.5%, 0.01～0.5% protease, under 40～50 ℃ of conditions, process 1～3 hour, after the enzyme that goes out, obtain balsam pear enzymolysis feed liquid;
3) in balsam pear enzymolysis feed liquid, add the D-sorbite of balsam pear weight 1～3% and 0.01～0.2% beta-schardinger dextrin-, mix, sterilizing, under 30～35MPa, the condition of 55～65 ℃, homogeneous 1～3 time, the more spray-dried powder that makes, with the packed bag of 8g/, obtain instant balsam pear beverage.
In such scheme, described in the go out temperature and time of enzyme be respectively 95～100 ℃, 5～10min.
In such scheme, described spray-dired EAT is 120～160 ℃, and leaving air temp is 60～70 ℃, and feeding temperature is 50～60 ℃.
In such scheme, the pH value of described aqueous citric acid solution is 2～3.
When instant balsam pear beverage of the present invention eats, get one bag of instant balsam pear beverage xeraphium and be dissolved in ℃ warm water of 500mL70～90, drinkable.
The preparation method of instant balsam pear beverage of the present invention, take balsam pear as primary raw material, wide material sources, its preparation method is simple and easy to control, the temperature of preparation process is lower, can reduce the destruction to nutritional labeling in balsam pear, balsam pear, through the embedding of enzymolysis processing, saline sook and beta-schardinger dextrin-, can effectively be removed bitter taste, again through citric acid and D-sorbite seasoning, make balsam pear beverage sour-sweet moderate, conveniently drink, mouthfeel is greatly improved.
The specific embodiment
With specific embodiment, be described further below, but the present invention is not limited to these embodiment.
Embodiment 1
The preparation method of instant balsam pear beverage, its step is as follows:
1) get balsam pear and remove seed, thinly slice, the saline solution that is 4% by concentration soaks 20 minutes, pull out, cleaner with water rinse, add the aqueous citric acid solution of 4 times of its weight and 0.05% ascorbic acid polishing pulping, obtain balsam pear slurry; Wherein, the pH value of aqueous citric acid solution is 3;
2) in balsam pear slurry, add the pectase of balsam pear weight 0.3%, 0.3% protease, under 45 ℃ of conditions, process 2 hours, after the enzyme that goes out, obtain balsam pear enzymolysis feed liquid; Wherein, the temperature and time of the enzyme that goes out is respectively 97 ℃, 7min;
3) in balsam pear enzymolysis feed liquid, add the D-sorbite of balsam pear weight 2% and 0.1% beta-schardinger dextrin-, mix, sterilizing, under 32MPa, the condition of 60 ℃, homogeneous 2 times, the spray-dried powder that makes, with the packed bag of 8g/, obtains instant balsam pear beverage again; Wherein, spray-dired EAT is 140 ℃, and leaving air temp is 65 ℃, and feeding temperature is 55 ℃.
Embodiment 2
The preparation method of instant balsam pear beverage, its step is as follows:
1) get balsam pear and remove seed, thinly slice, the saline solution that is 5% by concentration soaks 10 minutes, pull out, cleaner with water rinse, add the aqueous citric acid solution of 5 times of its weight and 0.01% ascorbic acid polishing pulping, obtain balsam pear slurry; Wherein, the pH value of aqueous citric acid solution is 3;
2) in balsam pear slurry, add the pectase of balsam pear weight 0.01%, 0.5% protease, under 40 ℃ of conditions, process 3 hours, after the enzyme that goes out, obtain balsam pear enzymolysis feed liquid; Wherein, the temperature and time of the enzyme that goes out is respectively 100 ℃, 5min;
3) in balsam pear enzymolysis feed liquid, add the D-sorbite of balsam pear weight 1% and 0.2% beta-schardinger dextrin-, mix, sterilizing, under 30MPa, the condition of 60 ℃, homogeneous 3 times, the spray-dried powder that makes, with the packed bag of 8g/, obtains instant balsam pear beverage again; Wherein, spray-dired EAT is 120 ℃, and leaving air temp is 70 ℃, and feeding temperature is 50 ℃.
Embodiment 3
The preparation method of instant balsam pear beverage, its step is as follows:
1) get balsam pear and remove seed, thinly slice, the saline solution that is 3% by concentration soaks 30 minutes, pull out, cleaner with water rinse, add the aqueous citric acid solution of 3 times of its weight and 0.07% ascorbic acid polishing pulping, obtain balsam pear slurry; Wherein, the pH value of aqueous citric acid solution is 2;
2) in balsam pear slurry, add the pectase of balsam pear weight 0.5%, 0.2% protease, under 50 ℃ of conditions, process 1 hour, after the enzyme that goes out, obtain balsam pear enzymolysis feed liquid; Wherein, the temperature and time of the enzyme that goes out is respectively 95 ℃, 10min;
3) in balsam pear enzymolysis feed liquid, add the D-sorbite of balsam pear weight 2% and 0.01% beta-schardinger dextrin-, mix, sterilizing, under 25MPa, the condition of 65 ℃, homogeneous 2 times, the spray-dried powder that makes, with the packed bag of 8g/, obtains instant balsam pear beverage again; Wherein, spray-dired EAT is 160 ℃, and leaving air temp is 60 ℃, and feeding temperature is 60 ℃.
Embodiment 4
The preparation method of instant balsam pear beverage, its step is as follows:
1) get balsam pear and remove seed, thinly slice, the saline solution that is 4% by concentration soaks 25 minutes, pull out, cleaner with water rinse, add the aqueous citric acid solution of 3 times of its weight and 0.1% ascorbic acid polishing pulping, obtain balsam pear slurry; Wherein, the pH value of aqueous citric acid solution is 2;
2) in balsam pear slurry, add the pectase of balsam pear weight 0.3%, 0.01% protease, under 42 ℃ of conditions, process 2 hours, after the enzyme that goes out, obtain balsam pear enzymolysis feed liquid; Wherein, the temperature and time of the enzyme that goes out is respectively 95 ℃, 8min;
3) in balsam pear enzymolysis feed liquid, add the D-sorbite of balsam pear weight 3% and 0.2% beta-schardinger dextrin-, mix, sterilizing, under 28MPa, the condition of 65 ℃, homogeneous 1 time, the spray-dried powder that makes, with the packed bag of 8g/, obtains instant balsam pear beverage again; Wherein, spray-dired EAT is 150 ℃, and leaving air temp is 65 ℃, and feeding temperature is 50 ℃.
Claims (4)
1. the preparation method of instant balsam pear beverage, comprises the following steps:
1) get balsam pear and remove seed, thinly slice, the saline solution that is 3～5% by concentration soaks 10～30 minutes, pull out, cleaner with water rinse, add the aqueous citric acid solution of 2～5 times of its weight and 0.01～0.1% ascorbic acid polishing pulping, obtain balsam pear slurry;
2) in balsam pear slurry, add the pectase of balsam pear weight 0.01～0.5%, 0.01～0.5% protease, under 40～50 ℃ of conditions, process 1～3 hour, after the enzyme that goes out, obtain balsam pear enzymolysis feed liquid;
3) in balsam pear enzymolysis feed liquid, add the D-sorbite of balsam pear weight 1～3% and 0.01～0.2% beta-schardinger dextrin-, mix, after sterilizing, under 30～35MPa, the condition of 55～65 ℃, homogeneous 1～3 time, the more spray-dried powder that makes, with the packed bag of 8g/, obtain instant balsam pear beverage.
2. preparation method according to claim 1, is characterized in that, described in the go out temperature and time of enzyme be respectively 95～100 ℃, 5～10min.
3. preparation method according to claim 1, is characterized in that, described spray-dired EAT is 120～160 ℃, and leaving air temp is 60～70 ℃, and feeding temperature is 50～60 ℃.
4. preparation method according to claim 1, is characterized in that, the pH value of described aqueous citric acid solution is 2～3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310624711.1A CN103610205A (en) | 2013-11-28 | 2013-11-28 | Method for preparing bitter gourd instant beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310624711.1A CN103610205A (en) | 2013-11-28 | 2013-11-28 | Method for preparing bitter gourd instant beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103610205A true CN103610205A (en) | 2014-03-05 |
Family
ID=50160941
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310624711.1A Pending CN103610205A (en) | 2013-11-28 | 2013-11-28 | Method for preparing bitter gourd instant beverage |
Country Status (1)
| Country | Link |
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| CN (1) | CN103610205A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256838A (en) * | 2014-08-25 | 2015-01-07 | 胡本奎 | Manufacturing method of bitter gourd instant beverage |
| CN104605460A (en) * | 2015-02-10 | 2015-05-13 | 刘永 | Production method of bitter gourd instant beverage |
| CN104938979A (en) * | 2015-05-27 | 2015-09-30 | 程茂房 | Method for processing micro bitter gourd powder |
| CN104939227A (en) * | 2015-05-26 | 2015-09-30 | 齐鲁工业大学 | Preparation method for beautifying and healthcare bitter gourd clear juice drink |
| CN105918757A (en) * | 2016-04-22 | 2016-09-07 | 玉永雄 | Preparation method of medicago sativa solid beverage |
| CN106234870A (en) * | 2016-08-03 | 2016-12-21 | 桂林实力科技有限公司 | The preparation method of balsam pear beverage |
| CN107212223A (en) * | 2017-05-02 | 2017-09-29 | 河北省农林科学院经济作物研究所 | A kind of preparation method of ferment type balsam pear solid beverage |
| CN108606220A (en) * | 2018-03-22 | 2018-10-02 | 广东医科大学 | A kind of anti-fog haze solid beverage of Exocarpium Citri Rubrum Sugarless type and preparation method thereof |
| CN109363062A (en) * | 2018-09-04 | 2019-02-22 | 岳西县碧涛农林有限公司 | A kind of preparation method of the instant gruel powder of relax bowel and defecation that adding balsam pear powder |
| CN109757642A (en) * | 2019-03-21 | 2019-05-17 | 安徽农业大学 | A kind of preparation method of balsam pear solid beverage |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256838A (en) * | 2014-08-25 | 2015-01-07 | 胡本奎 | Manufacturing method of bitter gourd instant beverage |
| CN104605460A (en) * | 2015-02-10 | 2015-05-13 | 刘永 | Production method of bitter gourd instant beverage |
| CN104939227A (en) * | 2015-05-26 | 2015-09-30 | 齐鲁工业大学 | Preparation method for beautifying and healthcare bitter gourd clear juice drink |
| CN104938979A (en) * | 2015-05-27 | 2015-09-30 | 程茂房 | Method for processing micro bitter gourd powder |
| CN105918757A (en) * | 2016-04-22 | 2016-09-07 | 玉永雄 | Preparation method of medicago sativa solid beverage |
| CN106234870A (en) * | 2016-08-03 | 2016-12-21 | 桂林实力科技有限公司 | The preparation method of balsam pear beverage |
| CN107212223A (en) * | 2017-05-02 | 2017-09-29 | 河北省农林科学院经济作物研究所 | A kind of preparation method of ferment type balsam pear solid beverage |
| CN107212223B (en) * | 2017-05-02 | 2021-02-05 | 河北省农林科学院经济作物研究所 | Preparation method of enzyme type bitter gourd solid beverage |
| CN108606220A (en) * | 2018-03-22 | 2018-10-02 | 广东医科大学 | A kind of anti-fog haze solid beverage of Exocarpium Citri Rubrum Sugarless type and preparation method thereof |
| CN109363062A (en) * | 2018-09-04 | 2019-02-22 | 岳西县碧涛农林有限公司 | A kind of preparation method of the instant gruel powder of relax bowel and defecation that adding balsam pear powder |
| CN109757642A (en) * | 2019-03-21 | 2019-05-17 | 安徽农业大学 | A kind of preparation method of balsam pear solid beverage |
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Application publication date: 20140305 |