CN103844311A - Cherry beverage and preparation method thereof - Google Patents
Cherry beverage and preparation method thereof Download PDFInfo
- Publication number
- CN103844311A CN103844311A CN201410071630.8A CN201410071630A CN103844311A CN 103844311 A CN103844311 A CN 103844311A CN 201410071630 A CN201410071630 A CN 201410071630A CN 103844311 A CN103844311 A CN 103844311A
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- Pending
Links
- 241000167854 Bourreria succulenta Species 0.000 title claims abstract description 50
- 235000019693 cherries Nutrition 0.000 title claims abstract description 50
- 235000013361 beverage Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000015120 cherry juice Nutrition 0.000 claims abstract description 25
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 8
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 8
- IWHVCHNCTHGORM-UHDJGPCESA-M potassium;(e)-3-phenylprop-2-enoate Chemical compound [K+].[O-]C(=O)\C=C\C1=CC=CC=C1 IWHVCHNCTHGORM-UHDJGPCESA-M 0.000 claims abstract description 8
- 239000002002 slurry Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 7
- 238000010009 beating Methods 0.000 claims description 7
- 239000012467 final product Substances 0.000 claims description 7
- 238000013467 fragmentation Methods 0.000 claims description 7
- 238000006062 fragmentation reaction Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 239000001814 pectin Substances 0.000 claims description 7
- 229920001277 pectin Polymers 0.000 claims description 7
- 235000010987 pectin Nutrition 0.000 claims description 7
- 229910052708 sodium Inorganic materials 0.000 claims description 7
- 239000011734 sodium Substances 0.000 claims description 7
- 229920001285 xanthan gum Polymers 0.000 claims description 7
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 5
- 229930003268 Vitamin C Natural products 0.000 claims description 5
- 235000019154 vitamin C Nutrition 0.000 claims description 5
- 239000011718 vitamin C Substances 0.000 claims description 5
- 235000003599 food sweetener Nutrition 0.000 claims description 4
- 239000003765 sweetening agent Substances 0.000 claims description 4
- 239000002562 thickening agent Substances 0.000 claims description 4
- 229930091371 Fructose Natural products 0.000 claims description 3
- 239000005715 Fructose Substances 0.000 claims description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 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 description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 235000012907 honey Nutrition 0.000 claims description 2
- 239000003381 stabilizer Substances 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 241001122767 Theaceae Species 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 230000005855 radiation Effects 0.000 abstract 1
- 235000010352 sodium erythorbate Nutrition 0.000 abstract 1
- 239000004320 sodium erythorbate Substances 0.000 abstract 1
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 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 2
- 201000005569 Gout Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- 206010003246 arthritis Diseases 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 102000001554 Hemoglobins Human genes 0.000 description 1
- 108010054147 Hemoglobins Proteins 0.000 description 1
- YJPIGAIKUZMOQA-UHFFFAOYSA-N Melatonin Natural products COC1=CC=C2N(C(C)=O)C=C(CCN)C2=C1 YJPIGAIKUZMOQA-UHFFFAOYSA-N 0.000 description 1
- LEHOTFFKMJEONL-UHFFFAOYSA-N Uric Acid Chemical compound N1C(=O)NC(=O)C2=C1NC(=O)N2 LEHOTFFKMJEONL-UHFFFAOYSA-N 0.000 description 1
- TVWHNULVHGKJHS-UHFFFAOYSA-N Uric acid Natural products N1C(=O)NC(=O)C2NC(=O)NC21 TVWHNULVHGKJHS-UHFFFAOYSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 235000020958 biotin Nutrition 0.000 description 1
- 150000001615 biotins Chemical class 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 229910003460 diamond Inorganic materials 0.000 description 1
- 239000010432 diamond Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- DRLFMBDRBRZALE-UHFFFAOYSA-N melatonin Chemical compound COC1=CC=C2NC=C(CCNC(C)=O)C2=C1 DRLFMBDRBRZALE-UHFFFAOYSA-N 0.000 description 1
- 229960003987 melatonin Drugs 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 229940116269 uric acid Drugs 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/50—Preservation of non-alcoholic beverages by irradiation or electric treatment without heating
-
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- 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)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a cherry beverage. The cherry beverage contains the following ingredients in parts by weight: 200-1,000 parts of cherry juice, 0.05-5 parts of tea polyphenols, 0.05-5 parts of potassium cinnamate and 0-1,000 parts of water. A preparation method of the cherry juice comprises the steps of cleaning cherries, adding sodium erythorbate, of which the weight is 0.1-0.15% that of the cherries, into the cherries, crushing, pulping obtained cherry slurry, and removing seeds, thereby obtaining the cherry juice. A preparation method of the cherry beverage comprises the steps of uniformly mixing the ingredients according to weight ratio, and carrying out microwave radiation to sterilize, thereby obtaining the cherry beverage. The cherry beverage provided by the invention is good in taste and long in shelf life; the additional addition of other stabilizers or ultrahigh-pressure sterilization is not required, so that the production cost is reduced greatly.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of cherry beverage and preparation method thereof.
Background technology
When cherry is ripe, color is scarlet, exquisitely carved, nutritious, and value medical health care is quite high, is described as " diamond in fruit ", to gout, arthritis etc. and there is special food therapy effect.In the processes such as cherry iron-holder is higher, higher 20～30 times than apple, and iron is the raw material of synthesized human hemoglobin, myoglobins,, energetic supersession synthetic at human immunity, protein, play an important role.Simultaneously also closely related with brain and nervous function, aging course.In cherry, containing equally melatonin, therefore have double anti-aging effects, is the fruit of " delicious food is beautiful again " worthy of the name.Research discovery recently, cherry also contains anthocyanidin, anthocyanidin, haematochrome etc., and these biotins have important pharmaceutical value, can stimulate circulation, and contribute to the excretion of uric acid, can alleviate the disease such as gout, arthritis.
Although cherry is nutritious, be difficult to long-term storage, edible being subject to seasonal restrictions, especially more listing in the middle ten days of the large cherry annual 5 that region, Shanxi produces, only has 15～20 days picking time, maximum about two months of freezer storage life, therefore, be processed into cherry juice and can greatly extend the storage period of food.In prior art, for improving the stability of cherry beverage, general employing adds the method for compound stabilizer to improve its stability, but the method exists the defect that taste is single.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of mouthfeel and all good cherry beverages of local flavor and preparation method thereof.
Technical scheme provided by the invention is cherry beverage, it is characterized in that: the component that comprises following weight portion: 200～1000 parts of cherry juices, 0.05～5 part of Tea Polyphenols, 0.05～5 part of potassium cinnamate, 0～1000 part, water;
The preparation method of described cherry juice is: cherry is cleaned, added the sodium iso-vc of its weight 0.1～0.15% to carry out fragmentation, by the cherry slurries making beating obtaining, remove seed, be cherry juice.
Cherry beverage of the present invention also comprises the vitamin C of 2～10 weight portions.
Cherry beverage of the present invention also comprises the citric acid of 0.05～10 weight portion.
Cherry beverage of the present invention also comprises the sweetener of 0～100 weight portion.Described sweetener is honey, sucrose, glucose or fructose.
Cherry beverage of the present invention also comprises the thickener of 10～200 parts.Described thickener is the mixture of pectin and xanthans, and its weight ratio is 1:1.
The present invention also provides the preparation method of above-mentioned cherry beverage, and each component is mixed by weight ratio, and microwave sterilizing, to obtain final product.
The time of above-mentioned microwave disinfection is 1～10min, and the highest sterilization temperature is no more than 20～50 ℃.
Cherry beverage good stability of the present invention, long shelf-life, and mouthfeel and local flavor all good, do not need additionally to add other stabilizing agent or ultra-high pressure sterilization, greatly reduce production cost.
The specific embodiment
The present invention is further elaborated for following specific embodiment, but not as a limitation of the invention.
Embodiment 1
1) preparation method of described cherry juice is: cherry is cleaned, added the sodium iso-vc of its weight 0.1% to carry out fragmentation, by the cherry slurries making beating obtaining, remove seed, be cherry juice.
2) cherry juice 200kg, Tea Polyphenols 0.05kg, potassium cinnamate 0.05kg, Catergen kg, citric acid 0.05kg, pectin and the each 5kg of xanthans, mix, microwave sterilizing 1min, and the highest sterilization temperature is no more than 20 ℃, to obtain final product.
Embodiment 2
1) preparation method of described cherry juice is: cherry is cleaned, added the sodium iso-vc of its weight 0.15% to carry out fragmentation, by the cherry slurries making beating obtaining, remove seed, be cherry juice.
2) cherry juice 1000kg, Tea Polyphenols 5kg, potassium cinnamate 5kg, water 1000kg, vitamin C 10kg, citric acid 10kg, sucrose 100kg, pectin and thick dose of each 100kg of xanthans, mix, microwave sterilizing 10min, the highest sterilization temperature is no more than 50 ℃, to obtain final product.
Embodiment 3
1) preparation method of described cherry juice is: cherry is cleaned, added the sodium iso-vc of its weight 0.12% to carry out fragmentation, by the cherry slurries making beating obtaining, remove seed, be cherry juice.
2) cherry juice 600kg, Tea Polyphenols 2.5kg, potassium cinnamate 2.5kg, water 500kg, vitamin C 5kg, citric acid 5kg, glucose 50kg, pectin and xanthans increase each 60kg, mix, microwave sterilizing 5min, the highest sterilization temperature is no more than 40 ℃, to obtain final product.
Embodiment 4
1) preparation method of described cherry juice is: cherry is cleaned, added the sodium iso-vc of its weight 0.1% to carry out fragmentation, by the cherry slurries making beating obtaining, remove seed, be cherry juice.
2) cherry juice 200kg, Tea Polyphenols 5kg, potassium cinnamate 0.05kg, water 1000kg, Catergen kg, citric acid 10kg, pectin and the each 100kg of xanthans, mix, microwave sterilizing 1min, and the highest sterilization temperature is no more than 50 ℃, to obtain final product.
Embodiment 5
1) preparation method of described cherry juice is: cherry is cleaned, added the sodium iso-vc of its weight 0.15% to carry out fragmentation, by the cherry slurries making beating obtaining, remove seed, be cherry juice.
2) cherry juice 1000kg, Tea Polyphenols 0.05kg, potassium cinnamate 5kg, vitamin C 10kg, citric acid 0.05kg, fructose 100kg, pectin and the each 5kg of xanthans, mix, the microwave 10min that goes out, and the highest sterilization temperature is no more than 20 ℃, to obtain final product.
Claims (9)
1. cherry beverage, is characterized in that: the component that comprises following weight portion: 200～1000 parts of cherry juices, 0.05～5 part of Tea Polyphenols, 0.05～5 part of potassium cinnamate, 0～1000 part, water;
The preparation method of described cherry juice is: cherry is cleaned, added the sodium iso-vc of its weight 0.1～0.15% to carry out fragmentation, by the cherry slurries making beating obtaining, remove seed, be cherry juice.
2. cherry beverage according to claim 1, is characterized in that: the vitamin C that also comprises 2～10 weight portions.
3. cherry beverage according to claim 1, is characterized in that: the citric acid that also comprises 0.05～10 weight portion.
4. cherry beverage according to claim 1, is characterized in that: the sweetener that also comprises 0～100 weight portion.
5. cherry beverage according to claim 4, is characterized in that: described sweetener is honey, sucrose, glucose or fructose.
6. cherry beverage according to claim 1, is characterized in that: also comprise the thickener of 10～200 parts.
7. cherry beverage according to claim 6, is characterized in that: described thickener is the mixture of pectin and xanthans, and its weight ratio is 1:1.
8. the preparation method of the cherry beverage described in any one in claim 1～7, is characterized in that: each component is mixed by weight ratio, and microwave sterilizing, to obtain final product.
9. the preparation method of cherry beverage according to claim 8, is characterized in that: the described microwave disinfection time is 1～10min, and the highest sterilization temperature is no more than 20～50 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410071630.8A CN103844311A (en) | 2014-02-28 | 2014-02-28 | Cherry beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410071630.8A CN103844311A (en) | 2014-02-28 | 2014-02-28 | Cherry beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103844311A true CN103844311A (en) | 2014-06-11 |
Family
ID=50852767
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410071630.8A Pending CN103844311A (en) | 2014-02-28 | 2014-02-28 | Cherry beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103844311A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213076A (en) * | 2016-07-22 | 2016-12-14 | 安徽蜂献蜂业有限公司 | A kind of Mel cherry juice and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN88102336A (en) * | 1988-05-06 | 1988-11-02 | 昆明啤酒厂 | The preparation method of natural cherry drink |
| CN101095544A (en) * | 2006-06-30 | 2008-01-02 | 陈法华 | Cherry beverage particles and preparing process thereof |
| CN101564182A (en) * | 2009-05-31 | 2009-10-28 | 温书太 | Method for preparing cherry drink |
| CN102640953A (en) * | 2012-05-11 | 2012-08-22 | 北京市农林科学院 | Production process of amarelle beverage |
| CN102948848A (en) * | 2012-05-11 | 2013-03-06 | 黔西县御庄生态绿色产业有限责任公司 | Pomegranate drink and preparation method thereof |
-
2014
- 2014-02-28 CN CN201410071630.8A patent/CN103844311A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN88102336A (en) * | 1988-05-06 | 1988-11-02 | 昆明啤酒厂 | The preparation method of natural cherry drink |
| CN101095544A (en) * | 2006-06-30 | 2008-01-02 | 陈法华 | Cherry beverage particles and preparing process thereof |
| CN101564182A (en) * | 2009-05-31 | 2009-10-28 | 温书太 | Method for preparing cherry drink |
| CN102640953A (en) * | 2012-05-11 | 2012-08-22 | 北京市农林科学院 | Production process of amarelle beverage |
| CN102948848A (en) * | 2012-05-11 | 2013-03-06 | 黔西县御庄生态绿色产业有限责任公司 | Pomegranate drink and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 宁鸿珍等: "茶多酚保健饮料的研制及功能评价", 《卫生研究》, vol. 31, no. 05, 31 October 2002 (2002-10-31), pages 396 * |
| 杨世军等: "荔枝茶多酚保健饮料的研制", 《食品科技》, no. 10, 31 December 2005 (2005-12-31), pages 62 - 64 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213076A (en) * | 2016-07-22 | 2016-12-14 | 安徽蜂献蜂业有限公司 | A kind of Mel cherry juice and preparation method thereof |
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Application publication date: 20140611 |