CN103907985B - A kind of manufacture method of crow ink beverage - Google Patents
A kind of manufacture method of crow ink beverage Download PDFInfo
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- CN103907985B CN103907985B CN201410122205.7A CN201410122205A CN103907985B CN 103907985 B CN103907985 B CN 103907985B CN 201410122205 A CN201410122205 A CN 201410122205A CN 103907985 B CN103907985 B CN 103907985B
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 235000015097 nutrients Nutrition 0.000 claims abstract description 12
- 239000000126 substance Substances 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 239000008280 blood Substances 0.000 claims abstract description 9
- 210000004369 blood Anatomy 0.000 claims abstract description 9
- 238000010009 beating Methods 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 238000007689 inspection Methods 0.000 claims abstract description 6
- 238000003860 storage Methods 0.000 claims abstract description 6
- 206010033546 Pallor Diseases 0.000 claims description 15
- 235000015203 fruit juice Nutrition 0.000 claims description 15
- 238000000265 homogenisation Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 8
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 8
- 239000000811 xylitol Substances 0.000 claims description 8
- 235000010447 xylitol Nutrition 0.000 claims description 8
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 8
- 229960002675 xylitol Drugs 0.000 claims description 8
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 5
- 108010011485 Aspartame Proteins 0.000 claims description 5
- 239000000605 aspartame Substances 0.000 claims description 5
- 235000010357 aspartame Nutrition 0.000 claims description 5
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 5
- 229960003438 aspartame Drugs 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 206010012601 diabetes mellitus Diseases 0.000 claims description 5
- 230000035622 drinking Effects 0.000 claims description 5
- 239000003651 drinking water Substances 0.000 claims description 5
- 235000020188 drinking water Nutrition 0.000 claims description 5
- 230000007159 enucleation Effects 0.000 claims description 5
- 235000007983 food acid Nutrition 0.000 claims description 5
- 229940069338 potassium sorbate Drugs 0.000 claims description 5
- 235000010241 potassium sorbate Nutrition 0.000 claims description 5
- 239000004302 potassium sorbate Substances 0.000 claims description 5
- 230000001376 precipitating effect Effects 0.000 claims description 5
- 238000001556 precipitation Methods 0.000 claims description 5
- 230000005855 radiation Effects 0.000 claims description 5
- 238000009288 screen filtration Methods 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 239000000230 xanthan gum Substances 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 229940082509 xanthan gum Drugs 0.000 claims description 3
- 235000010493 xanthan gum Nutrition 0.000 claims description 3
- 240000004507 Abelmoschus esculentus Species 0.000 claims description 2
- 235000003934 Abelmoschus esculentus Nutrition 0.000 claims description 2
- 235000016970 Fragaria moschata Nutrition 0.000 claims description 2
- 244000307700 Fragaria vesca Species 0.000 claims description 2
- 235000014828 Fragaria vesca ssp. americana Nutrition 0.000 claims description 2
- 235000012660 Fragaria virginiana Nutrition 0.000 claims description 2
- 206010030113 Oedema Diseases 0.000 abstract description 3
- 208000004880 Polyuria Diseases 0.000 abstract description 3
- 230000035619 diuresis Effects 0.000 abstract description 3
- 230000001939 inductive effect Effects 0.000 abstract description 3
- 210000000988 bone and bone Anatomy 0.000 abstract description 2
- 230000008859 change Effects 0.000 abstract description 2
- 210000003205 muscle Anatomy 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 210000001519 tissue Anatomy 0.000 description 8
- 208000006673 asthma Diseases 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 244000234162 Eugenia cumini Species 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- 235000021433 fructose syrup Nutrition 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 241000242759 Actiniaria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000012097 Eugenia cumini Nutrition 0.000 description 1
- 241000872190 Hypelate trifoliata Species 0.000 description 1
- 206010022998 Irritability Diseases 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 201000009961 allergic asthma Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000002449 bone cell Anatomy 0.000 description 1
- 210000002805 bone matrix Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000010261 cell growth Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000004345 fruit ripening Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 239000002699 waste material 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
- A23L2/02—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
- A23L2/52—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
- A23L2/60—Sweeteners
-
- 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
Abstract
The present invention relates to the manufacture method of a kind of crow ink beverage, belong to beverage production field.It is characterized in that, with Wu Mo for raw material, the procedure of processing of employing be pretreatment of raw material, making beating, ferment treatment, filtration, allotment, homogenizing, sterilization, canned, inspection, storage.The present invention is with Wu Mo for primary raw material, the steps such as process completes, enzymolysis, it is possible to the organizational structure of feed change, have precipitated out more multi-nutrient, it is sufficiently reserved the nutrient substance in raw material, has made beverage vessel have the health-care effecies such as inducing diuresis to remove edema, blood yiqi, bone and muscle strengthening.
Description
Technical field
The processing method that the present invention relates to a kind of beverage, especially relates to the manufacture method of a kind of crow ink beverage.
Background technology
Wu Mo, cries again duhat, is the fruit of Myrtaceae Myrtus duhat, and fruit fresh is slightly hard, sweet, has rose." Yunnan Chinese herbal medicine " is recorded relieving cough and asthma, controls cold asthma, allergic asthma.Containing abundant calcium in fruit, stimulating bone matrix and bone cell growth, food of a specified duration also has the effects such as promotion irritability circulation, stagnation of liver-QI of releiving, inducing diuresis to remove edema, blood yiqi.At present, inkwood is widely cultivated crow mostly as landscape plant, causes that after crow ink fruit maturation, nobody plucks and discards, and causes the waste of natural resources.
Summary of the invention
It is an object of the invention to the nutritional resource of abundant Kai Wumo, it is provided that the manufacture method of a kind of crow ink beverage with various health care functions such as blood yiqi, eliminating toxin and beautifying the skin, liver-kidney tonifyings.
This invention address that its technical problem is adopted the technical scheme that: a kind of crow ink preparation of beverage, carry out as follows:
A, pretreatment of raw material: select fresh, ripe, complete crow ink, blanching 2-3min in 80-85 DEG C of water, after blanching terminates, pull airing heat radiation out, by the internal organizational structure changing crow ink that completes, it is simple to the precipitation of nutrient substance；
B, making beating: after the crow ink stripping and slicing enucleation after blanching, the water adding weight 2-3 times of crow ink is pulled an oar, and is processed into serosity；
C, ferment treatment: add the pectase of the pectase of its weight 0.3-0.5%, 0.6-0.8% to crow ink serosity, temperature controls 35-40 DEG C, and the time controls 4-6 hour, passes through enzymolysis processing, it is possible to precipitate out the more nutrient substance of Wu Monei；
D, filtration: by the crow ink pulp screen filtration of 60-80 order after ferment treatment, prepare crow ink fruit juice, make crow ink fruit juice tissue homogeneous；
E, allotment: add to the formula of 100 by crow ink fruit juice 15-25, xylitol 3-5, gelatin 0.2-0.4, food acids 0.3-0.6, essence 0.1-0.5, Aspartame 0.06-0.08, potassium sorbate 0.03-0.05, drinking water and allocate, xylitol is as sweeting agent, drinking person blood sugar content will not be improved, suitable for patients with diabetes mellitus, drinks scope wide；
F, homogenizing: being processed by mixed liquor homogenizing, temperature is 60-70 DEG C, adopt double-stage homogenization, and one-level homogenization pressure is 18-20Mpa, double-stage homogenization pressure 4-6Mpa so that it is tissue reaches homogeneous, delicate, it is to avoid produces layering and precipitating；
G, sterilization: adopt instantaneous sterilization method, temperature 120-125 DEG C, time 10-12s；
H, canned: canned under sterile vacuum environment；
I, inspection, storage: whether check canned qualified, preserve under room temperature, prepares crow ink beverage.
Beneficial effect: the present invention is with Wu Mo for primary raw material, the steps such as process completes, enzymolysis, it is possible to the organizational structure of feed change, have precipitated out more multi-nutrient, it is sufficiently reserved the nutrient substance in raw material, has made beverage vessel have the health-care effecies such as inducing diuresis to remove edema, blood yiqi, bone and muscle strengthening.
Detailed description of the invention
Embodiment 1: the manufacture method of a kind of crow ink beverage, carries out as follows:
A, pretreatment of raw material: select fresh, ripe, complete crow ink, blanching 3min in 80 DEG C of water, after blanching terminates, pull airing heat radiation out, by the internal organizational structure changing crow ink that completes, it is simple to the precipitation of nutrient substance；
B, making beating: by after blanching crow ink stripping and slicing enucleation after, to 10kg crow ink hit add 20kg water pull an oar, be processed into serosity；
C, ferment treatment: add the pectase of the pectase of 30g, 60g to 10kg crow ink serosity, temperature controls 35 DEG C, and the time controls 6 hours, passes through enzymolysis processing, it is possible to precipitate out the more nutrient substance of Wu Monei；
D, filtration: by the crow ink pulp screen filtration of 60 orders after ferment treatment, prepare crow ink fruit juice, make crow ink fruit juice tissue homogeneous；
E, allotment: take crow ink fruit juice 1.5kg, xylitol 0.3kg, xanthan gum 0.02kg, food acids 0.03kg, essence 0.01kg, Aspartame 0.006kg, potassium sorbate 0.003kg, drinking water add to 10kg, allocate, xylitol is as sweeting agent, drinking person blood sugar content will not be improved, suitable for patients with diabetes mellitus, drinks scope wide；
F, homogenizing: being processed by mixed liquor homogenizing, temperature is 60 DEG C, adopt double-stage homogenization, and one-level homogenization pressure is 18Mpa, double-stage homogenization pressure 6Mpa so that it is tissue reaches homogeneous, delicate, it is to avoid produces layering and precipitating；
G, sterilization: adopt instantaneous sterilization method, temperature 120 DEG C, time 12s；
H, canned: canned under sterile vacuum environment；
I, inspection, storage: whether check canned qualified, preserve under room temperature, prepares crow ink beverage.
Embodiment 2: the manufacture method of a kind of crow ink beverage, carries out as follows:
A, pretreatment of raw material: select fresh, ripe, complete crow ink, blanching 2.5min in 82 DEG C of water, after blanching terminates, pull airing heat radiation out, by the internal organizational structure changing crow ink that completes, it is simple to the precipitation of nutrient substance；
B, making beating: after the crow ink stripping and slicing enucleation after blanching, the water adding 25kg in 8kg crow ink stick and 2 Semen Hoveniae (Fructus Hoveniae) blocks is pulled an oar, and is processed into serosity；
C, ferment treatment: add the pectase of the pectase of 40g, 70g in 10kg serosity, temperature controls 37 DEG C, and the time controls 5 hours, passes through enzymolysis processing, it is possible to precipitate out more nutrient substance in raw material；
D, filtration: by the crow ink pulp screen filtration of 70 orders after ferment treatment, prepare crow ink fruit juice, make crow ink fruit juice tissue homogeneous；
E, allotment: add to 10kg by crow ink fruit juice 2kg, Herba Ranunculi Scelerati (Radix Anemones rupicolae) juice 0.6kg, fructose syrup 0.4kg, gelatin 0.03kg, food acids 0.05kg, essence 0.03kg, Aspartame 0.007kg, potassium sorbate 0.004kg, drinking water, allocate, fructose syrup is as sweeting agent, drinking person blood sugar content will not be improved, suitable for patients with diabetes mellitus, drinks scope wide；
F, homogenizing: being processed by mixed liquor homogenizing, temperature is 65 DEG C, adopt double-stage homogenization, and one-level homogenization pressure is 19Mpa, double-stage homogenization pressure 5Mpa so that it is tissue reaches homogeneous, delicate, it is to avoid produces layering and precipitating；
G, sterilization: adopt instantaneous sterilization method, temperature 123 DEG C, time 11s；
H, canned: canned under sterile vacuum environment；
I, inspection, storage: whether check canned qualified, preserve under room temperature, prepares crow ink beverage.
Embodiment 3: the manufacture method of a kind of crow ink beverage, carries out as follows:
A, pretreatment of raw material: select fresh, ripe, complete crow ink, blanching 2min in 85 DEG C of water, after blanching terminates, pull airing heat radiation out, by the internal organizational structure changing crow ink that completes, it is simple to the precipitation of nutrient substance；
B, making beating: after the crow ink stripping and slicing enucleation after blanching, the water adding 30kg in 7kg crow ink stick and 3 Abelmoschus esculentus is pulled an oar, and prepares crow ink serosity；
C, ferment treatment: add the pectase of the pectase of 50g, 80g to 10kg crow ink serosity, temperature controls 40 DEG C, and the time controls 4 hours, passes through enzymolysis processing, it is possible to precipitate out more nutrient substance in raw material；
D, filtration: by the crow ink pulp screen filtration of 80 orders after ferment treatment, prepare crow ink fruit juice, make crow ink fruit juice tissue homogeneous；
E, allotment: take crow ink fruit juice 2.5kg, wild strawberry juice 0.5kg, xylitol 0.5kg, xanthan gum 0.04kg, food acids 0.06kg, essence 0.05kg, Aspartame 0.008kg, potassium sorbate 0.005kg, drinking water add to 10kg, allocate, xylitol is as sweeting agent, drinking person blood sugar content will not be improved, suitable for patients with diabetes mellitus, drinks scope wide；
F, homogenizing: being processed by mixed liquor homogenizing, temperature is 70 DEG C, adopt double-stage homogenization, and one-level homogenization pressure is 20Mpa, double-stage homogenization pressure 4Mpa so that it is tissue reaches homogeneous, delicate, it is to avoid produces layering and precipitating；
G, sterilization: adopt instantaneous sterilization method, temperature 125 DEG C, time 10s；
H, canned: canned under sterile vacuum environment；
I, inspection, storage: whether check canned qualified, preserve under room temperature, prepares crow ink beverage.
Part that the present invention does not relate to is all same as the prior art maybe can adopt prior art to be realized.
Claims (1)
1. the manufacture method of a crow ink beverage, it is characterised in that carry out as follows:
A, pretreatment of raw material: select fresh, ripe, complete crow ink, blanching 2min in 85 DEG C of water, after blanching terminates, pull airing heat radiation out, by the internal organizational structure changing crow ink that completes, it is simple to the precipitation of nutrient substance；
B, making beating: after the crow ink stripping and slicing enucleation after blanching, the water adding 30kg in 7kg crow ink stick and 3 Abelmoschus esculentus is pulled an oar, and prepares crow ink serosity；
C, ferment treatment: add the pectase of the pectase of 50g, 80g to 10kg crow ink serosity, temperature controls 40 DEG C, and the time controls 4 hours, passes through enzymolysis processing, it is possible to precipitate out more nutrient substance in raw material；
D, filtration: by the crow ink pulp screen filtration of 80 orders after ferment treatment, prepare crow ink fruit juice, make crow ink fruit juice tissue homogeneous；
E, allotment: take crow ink fruit juice 2.5kg, wild strawberry juice 0.5kg, xylitol 0.5kg, xanthan gum 0.04kg, food acids 0.06kg, essence 0.05kg, Aspartame 0.008kg, potassium sorbate 0.005kg, drinking water add to 10kg, allocate, xylitol is as sweeting agent, drinking person blood sugar content will not be improved, suitable for patients with diabetes mellitus, drinks scope wide；
F, homogenizing: being processed by mixed liquor homogenizing, temperature is 70 DEG C, adopt double-stage homogenization, and one-level homogenization pressure is 20Mpa, double-stage homogenization pressure 4Mpa so that it is tissue reaches homogeneous, delicate, it is to avoid produces layering and precipitating；
G, sterilization: adopt instantaneous sterilization method, temperature 125 DEG C, time 10s；
H, canned: canned under sterile vacuum environment；
I, inspection, storage: whether check canned qualified, preserve under room temperature, prepares crow ink beverage.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510746647.3A CN105192811A (en) | 2014-03-30 | 2014-03-30 | Method for preparing syzygium cumini beverage |
| CN201510746834.1A CN105211986A (en) | 2014-03-30 | 2014-03-30 | The preparation method of the black beverage of a kind of crow |
| CN201410122205.7A CN103907985B (en) | 2014-03-30 | 2014-03-30 | A kind of manufacture method of crow ink beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410122205.7A CN103907985B (en) | 2014-03-30 | 2014-03-30 | A kind of manufacture method of crow ink beverage |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510746834.1A Division CN105211986A (en) | 2014-03-30 | 2014-03-30 | The preparation method of the black beverage of a kind of crow |
| CN201510746647.3A Division CN105192811A (en) | 2014-03-30 | 2014-03-30 | Method for preparing syzygium cumini beverage |
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| Publication Number | Publication Date |
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| CN103907985A CN103907985A (en) | 2014-07-09 |
| CN103907985B true CN103907985B (en) | 2016-06-29 |
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| CN201510746834.1A Pending CN105211986A (en) | 2014-03-30 | 2014-03-30 | The preparation method of the black beverage of a kind of crow |
| CN201510746647.3A Pending CN105192811A (en) | 2014-03-30 | 2014-03-30 | Method for preparing syzygium cumini beverage |
| CN201410122205.7A Active CN103907985B (en) | 2014-03-30 | 2014-03-30 | A kind of manufacture method of crow ink beverage |
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| CN201510746834.1A Pending CN105211986A (en) | 2014-03-30 | 2014-03-30 | The preparation method of the black beverage of a kind of crow |
| CN201510746647.3A Pending CN105192811A (en) | 2014-03-30 | 2014-03-30 | Method for preparing syzygium cumini beverage |
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| CN104544449A (en) * | 2015-02-25 | 2015-04-29 | 柴华 | Making method of poisonous buttercup herb health beverage |
| CN104585820A (en) * | 2015-03-01 | 2015-05-06 | 彭常安 | Preparing method of nostoc commune beverage |
| CN106261334A (en) * | 2016-08-26 | 2017-01-04 | 明毅强 | A kind of crabapple green water cress beverage made of fruits or vegetables and processing method thereof |
| CN107279624A (en) * | 2017-06-25 | 2017-10-24 | 张俊辉 | The processing method of wintercherry fruit health drink |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| NO327925B1 (en) * | 2007-06-25 | 2009-10-19 | Pharmalogica As | Use of carbonic acid in beverages comprising polyunsaturated fatty acids (PUFA) to prevent oxidation of the fatty acids. |
| CN101455355A (en) * | 2007-12-13 | 2009-06-17 | 西安天健医药科学研究所 | Health-care beverage with sobering-up and antialcoholism function and preparation method thereof |
| CN101856135A (en) * | 2010-05-28 | 2010-10-13 | 食品行业生产力促进中心 | Carambola composite health-care beverage and processing technology thereof |
| CN102276569B (en) * | 2011-06-16 | 2014-01-22 | 嘉应学院 | Method of extracting procyanidins from unripe fruits of syzygium cumini |
| WO2013133685A1 (en) * | 2012-03-09 | 2013-09-12 | Biotropics Malaysia Berhad | Extract formulations of rhodamnia cinerea and uses thereof |
| CN103462134B (en) * | 2013-09-17 | 2016-02-17 | 安徽宝恒农业有限公司 | A kind of processing method of broad bean beverage |
| CN103535826B (en) * | 2013-10-14 | 2016-03-30 | 南陵县铭泽玉竹种植专业合作社 | A kind of processing method of cistanche deserticola beverage |
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- 2014-03-30 CN CN201510746834.1A patent/CN105211986A/en active Pending
- 2014-03-30 CN CN201510746647.3A patent/CN105192811A/en active Pending
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Also Published As
| Publication number | Publication date |
|---|---|
| CN105192811A (en) | 2015-12-30 |
| CN103907985A (en) | 2014-07-09 |
| CN105211986A (en) | 2016-01-06 |
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