CN103907986A - Preparation method of eleocharis dulcis drinks - Google Patents
Preparation method of eleocharis dulcis drinks Download PDFInfo
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- CN103907986A CN103907986A CN201410122620.2A CN201410122620A CN103907986A CN 103907986 A CN103907986 A CN 103907986A CN 201410122620 A CN201410122620 A CN 201410122620A CN 103907986 A CN103907986 A CN 103907986A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000014309 Eleocharis tuberosa Nutrition 0.000 title abstract description 7
- 240000000048 Eleocharis dulcis Species 0.000 title abstract 6
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 235000019640 taste Nutrition 0.000 claims abstract description 9
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims description 79
- 235000014364 Trapa natans Nutrition 0.000 claims description 79
- 235000009165 saligot Nutrition 0.000 claims description 79
- 241001083492 Trapa Species 0.000 claims description 72
- 235000013361 beverage Nutrition 0.000 claims description 20
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 20
- 235000014347 soups Nutrition 0.000 claims description 20
- 235000000346 sugar Nutrition 0.000 claims description 17
- 235000013399 edible fruits Nutrition 0.000 claims description 11
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 10
- 239000002253 acid Substances 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 235000009508 confectionery Nutrition 0.000 claims description 9
- 239000003381 stabilizer Substances 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 7
- 240000001085 Trapa natans Species 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 6
- 235000010489 acacia gum Nutrition 0.000 claims description 5
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 239000006260 foam Substances 0.000 claims description 5
- 238000005453 pelletization Methods 0.000 claims description 5
- 238000013138 pruning Methods 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- 238000009849 vacuum degassing Methods 0.000 claims description 5
- 239000002699 waste material Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000009835 boiling Methods 0.000 abstract 1
- 238000007872 degassing Methods 0.000 abstract 1
- 230000008821 health effect Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 210000000003 hoof Anatomy 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000001835 salubrious effect Effects 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000234646 Cyperaceae Species 0.000 description 1
- 244000103152 Eleocharis tuberosa Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 208000005577 Gastroenteritis Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 241000408981 Maritrema Species 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 206010061926 Purulence Diseases 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 208000012873 acute gastroenteritis Diseases 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000013311 vegetables Nutrition 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
- 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
- A23L2/52—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
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- 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
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- 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)
- Seeds, Soups, And Other Foods (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of eleocharis dulcis drinks. The preparation method comprises the steps: selecting raw materials; peeling, and performing color-protecting; grain-sized dicing; pre-boiling, centrifuging; rinsing; blending; homogenizing and degassing; and bottling, sealing, and sterilizing. The preparation method has the characteristics that the eleocharis dulcis drinks prepared by adopting the preparation method are fresh and cool in taste, special in flavor, palatable in sourness and sweetness, good in stability, long in expiration data, and extremely good in taste, have a special faint scent of the eleocharis dulcis; nutritive ingredients of the eleocharis dulcis are dissolved in the drinks, thus a preferable health effect is achieved, the market of the eleocharis dulcis is developed, and the variety of the drinks is enriched.
Description
Technical field
The invention belongs to a kind of manufacture field of beverage, be specifically related to a kind of preparation method of water chestnut beverage.
Background technology
Water chestnut, has another name called water chestnut (Eleocharis Tuberosa Chestmut), is a kind of Cyperaceae underground bulb of aquatic herbaceous plant for many years.The thing that Maritrema is sweet in flavor and cold in property, it is nutritious: moisture content 68.52%, starch 18.75%, protein 2.25%, fat 0.19%, ash content 1.58%.Water chestnut also contains abundant mineral matter element calcium, phosphorus, potassium, iron, carrotene, VE etc., and wherein the content of potassium is up to 523mg/100g.In addition, water chestnut also contains a kind of active component with antibacterial action---and puchiin (having another name called water chestnut English), it has inhibitory action to staphylococcus aureus, Escherichia coli, aerobacteria and dense purulence bacillus, is also the good merchantable brand for the treatment of acute gastroenteritis summer and autumn.
Delicate, the pure and sweet delicate fragrance of water chestnut meat, sweet and refreshing refreshing 13, have the good reputation of " in vegetables fruit ", " south of the River ginseng ".It promotes the production of body fluid to quench thirst, heat-clearing is whetted the appetite, the effect such as beneficial gas, inducing resuscitation item of reducing phlegm is early on the books in pharmacopeia, is a kind of food with local flavor, trophism and health in one.Along with the continuous increase of water chestnut output. the deep processing of water chestnut is more and more important.All the time, water chestnut is used to be processed into water chestnut starch, water chestnut cake always, and the processing of water chestnut beverage series products does not form certain industry size yet, and the stability of product is unstable, local flavor is bad.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of water chestnut beverage, the water chestnut beverage stability of producing is good, long shelf-life, and special taste, salubrious, sweet and sour taste, developed the market of water chestnut, enriched the kind of beverage.
The preparation method's of a kind of water chestnut beverage of the present invention technical scheme is achieved in that
A preparation method for water chestnut beverage, comprises the following steps:
(1) choosing of raw material: select that skin is thin, meat is white in color, quality is tender and crisp, taste is sweet, and content of starch is low, without rotting, the water chestnut of anosis worm is as raw material;
(2) remove the peel, protect look: the parer of the water chestnut through choosing first cuts out two ends. after the crust of pruning, the hydrochloric acid solution with 0.1% soaks 2～3min immediately;
(3) pelletizing: water chestnut fruit is evenly cut into approximately side's grain of 3～4mm of the length of side;
(4) precook, centrifugal, rinsing: water chestnut fruit grain is at 70～80% times, with poach 3～5min after treatment, then filtration, the filtrate after filtration is waste after the centrifugal 5～10min of supercentrifuge, gets supernatant liquor, makes water chestnut soup juice; Water chestnut dices is with for subsequent use after the water rinse processed 4～6 times;
(5) allotment: water chestnut soup juice, sugar, acid, stabilizing agent are mixed, make mixed liquor;
(6) homogeneous, degassed: by twice of high pressure homogenizer 20～40MPa homogeneous of deployed soup juice; After homogeneous, produce to non-foam with vacuum degassing machine is degassed under 600～700mmHg pressure;
(7) bottling, capping, sterilization: first fill water chestnut dices, then pour into the mixed liquor that homogeneous is good, capping, then sterilization 15～20min at 85～90 ℃.
In step (5), the recipe ratio of each raw material is: water chestnut soup juice 30%, sugared content 6%, acid content 0.1%, stabilizing agent 0.2～0.5%.
Stabilizing agent described in step (5) is Arabic gum.
The described sugar of step (5) is white granulated sugar and golden slab sugar, and its content is white granulated sugar 70%, and golden slab sugar is 30%.
The water chestnut dices content adding in step (7) is 30%.
Compared with prior art, the present invention has the following advantages: water chestnut beverage mouthfeel that the present invention prepares is salubrious, unique flavor, sour and sweet palatability, has the distinctive delicate fragrance of water chestnut; Good stability, long shelf-life, excellent in taste; The nutritional labeling of water chestnut is dissolved in beverage, there is good health-care effect, developed the market of water chestnut, enriched the kind of beverage; Both meet the needs of consumer Xia Qiu drink, solved again the vast farmers overstocked difficult problem of a large amount of fresh water chestnuves then.
The specific embodiment
Embodiment 1
A preparation method for water chestnut beverage, comprises the following steps:
(1) choosing of raw material: select that skin is thin, meat is white in color, quality is tender and crisp, taste is sweet, and content of starch is low, without rotting, the water chestnut of anosis worm is as raw material;
(2) remove the peel, protect look: the parer of the water chestnut through choosing first cuts out two ends. after the crust of pruning, the hydrochloric acid solution with 0.1% soaks 2min immediately;
(3) pelletizing: the side's grain that water chestnut fruit is evenly cut into the about 3mm of the length of side;
(4) precook, centrifugal, rinsing: water chestnut fruit grain is at 70% time, with poach 3min after treatment, then filtration, the filtrate after filtration is waste after the centrifugal 5min of supercentrifuge, gets supernatant liquor, makes water chestnut soup juice; Water chestnut dices is with for subsequent use after the water rinse processed 4 times;
(5) allotment: water chestnut soup juice, sugar, acid, stabilizing agent are mixed, and its each recipe ratio is hoof soup juice 25%, sugared content 6%, acid content 0.1%, Arabic gum 0.2%, makes mixed liquor; Wherein, the white granulated sugar that sugar is 70% and 30% golden slab sugar.
(6) homogeneous, degassed: by twice of high pressure homogenizer 20MPa homogeneous of deployed soup juice; After homogeneous, produce to non-foam with vacuum degassing machine is degassed under 600mmHg pressure;
(7) bottling, capping, sterilization: first fill water chestnut dices, water chestnut dices addition is 30%, then pours into the mixed liquor that homogeneous is good, capping, then sterilization 20min at 85 ℃.
Embodiment 2
A preparation method for water chestnut beverage, comprises the following steps:
(1) choosing of raw material: select that skin is thin, meat is white in color, quality is tender and crisp, taste is sweet, and content of starch is low, without rotting, the water chestnut of anosis worm is as raw material;
(2) remove the peel, protect look: the parer of the water chestnut through choosing first cuts out two ends. after the crust of pruning, the hydrochloric acid solution with 0.1% soaks 2.5min immediately;
(3) pelletizing: the side's grain that water chestnut fruit is evenly cut into the about 3.5mm of the length of side;
(4) precook, centrifugal, rinsing: water chestnut fruit grain is at 75% time, with poach 4min after treatment, then filtration, the filtrate after filtration is waste after the centrifugal 8min of supercentrifuge, gets supernatant liquor, makes water chestnut soup juice; Water chestnut dices is with for subsequent use after the water rinse processed 5 times;
(5) allotment: water chestnut soup juice, sugar, acid, stabilizing agent are mixed, and its each recipe ratio is hoof soup juice 25%, sugared content 6%, acid content 0.1%, Arabic gum 0.3%, makes mixed liquor; Wherein, the white granulated sugar that sugar is 70% and 30% golden slab sugar.
(6) homogeneous, degassed: by deployed soup juice high pressure homogenizer, twice of 35MPa homogeneous; After homogeneous, produce to non-foam with vacuum degassing machine is degassed under 650mmHg pressure;
(7) bottling, capping, sterilization: first fill water chestnut dices, water chestnut dices addition is 30%, then pours into the mixed liquor that homogeneous is good, capping, then sterilization 18min at 88 ℃.
Embodiment 3
A preparation method for water chestnut beverage, comprises the following steps:
(1) choosing of raw material: select that skin is thin, meat is white in color, quality is tender and crisp, taste is sweet, and content of starch is low, without rotting, the water chestnut of anosis worm is as raw material;
(2) remove the peel, protect look: the parer of the water chestnut through choosing first cuts out two ends. after the crust of pruning, the hydrochloric acid solution with 0.1% soaks 3min immediately;
(3) pelletizing: the side's grain that water chestnut fruit is evenly cut into the about 4mm of the length of side;
(4) precook, centrifugal, rinsing: water chestnut fruit grain is at 80% time, with poach 5min after treatment, then filtration, the filtrate after filtration is waste after the centrifugal 10min of supercentrifuge, gets supernatant liquor, makes water chestnut soup juice; Water chestnut dices is with for subsequent use after the water rinse processed 6 times;
(5) allotment: water chestnut soup juice, sugar, acid, stabilizing agent are mixed, and its each recipe ratio is hoof soup juice 25%, sugared content 6%, acid content 0.1%, Arabic gum 0.5%, then adds 30% water chestnut dices; Wherein sugar is 70% white granulated sugar and 30% golden slab sugar.
(6) homogeneous, degassed: by twice of high pressure homogenizer 30MPa homogeneous of deployed soup juice; After homogeneous, produce to non-foam with vacuum degassing machine is degassed under 650mmHg pressure;
(7) bottling, capping, sterilization: first fill water chestnut dices, water chestnut dices addition is 30%, then pours into the mixed liquor that homogeneous is good, capping, then sterilization 15min at 90 ℃.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any modifications of doing within the spirit and principles in the present invention, be equal to and replace and improvement etc., within all should being included in protection scope of the present invention.
Claims (5)
1. a preparation method for water chestnut beverage, is characterized in that, comprises the following steps:
(1) choosing of raw material: select that skin is thin, meat is white in color, quality is tender and crisp, taste is sweet, and content of starch is low, without rotting, the water chestnut of anosis worm is as raw material;
(2) remove the peel, protect look: the parer of the water chestnut through choosing first cuts out two ends. after the crust of pruning, the hydrochloric acid solution with 0.1% soaks 2～3min immediately;
(3) pelletizing: water chestnut fruit is evenly cut into approximately side's grain of 3～4mm of the length of side;
(4) precook, centrifugal, rinsing: water chestnut fruit grain is at 70～80% times, with poach 3～5min after treatment, then filtration, the filtrate after filtration is waste after the centrifugal 5～10min of supercentrifuge, gets supernatant liquor, makes water chestnut soup juice; Water chestnut dices is with for subsequent use after the water rinse processed 4～6 times;
(5) allotment: water chestnut soup juice, sugar, acid, stabilizing agent are mixed, make mixed liquor;
(6) homogeneous, degassed: by twice of high pressure homogenizer 20～40MPa homogeneous of deployed soup juice; After homogeneous, produce to non-foam with vacuum degassing machine is degassed under 600～700mmHg pressure;
(7) bottling, capping, sterilization: first fill water chestnut dices, then pour into the mixed liquor that homogeneous is good, capping, then sterilization 15～20min at 85～90 ℃.
2. the preparation method of a kind of water chestnut beverage as claimed in claim 1, is characterized in that, in step (5), the recipe ratio of each raw material is: water chestnut soup juice 30%, sugared content 6%, acid content 0.1%, stabilizing agent 0.2～0.5%.
3. the preparation method of a kind of water chestnut beverage as claimed in claim 1, is characterized in that, the stabilizing agent described in step (5) is Arabic gum.
4. the preparation method of a kind of water chestnut beverage as claimed in claim 1, is characterized in that, the described sugar of step (5) is white granulated sugar and golden slab sugar, and its content is white granulated sugar 70%, and golden slab sugar is 30%.
5. the preparation method of a kind of water chestnut beverage as claimed in claim 1, is characterized in that, the water chestnut dices content that step (5) adds is 30%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410122620.2A CN103907986A (en) | 2014-03-28 | 2014-03-28 | Preparation method of eleocharis dulcis drinks |
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| CN201410122620.2A CN103907986A (en) | 2014-03-28 | 2014-03-28 | Preparation method of eleocharis dulcis drinks |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256786A (en) * | 2014-09-24 | 2015-01-07 | 赵聪 | Preparation method of water chestnut fiber beverage |
| CN105077437A (en) * | 2015-08-07 | 2015-11-25 | 湖北大展食品有限公司 | Preparation method of water chestnut pulp beverage |
| CN105077455A (en) * | 2015-08-07 | 2015-11-25 | 湖北大展食品有限公司 | Preparation process of water chestnut juice |
| CN106173715A (en) * | 2016-07-21 | 2016-12-07 | 唐翔 | A kind of preparation technology of water chestnut juice |
| CN106213085A (en) * | 2016-07-21 | 2016-12-14 | 唐翔 | A kind of Horse hoof passion fruit composite beverage and preparation technology thereof |
| CN108077693A (en) * | 2017-12-27 | 2018-05-29 | 贺州市星辉科技有限公司 | A kind of dendrobium candidum health drink and preparation method thereof |
| CN108157717A (en) * | 2017-12-27 | 2018-06-15 | 贺州市星辉科技有限公司 | Dendrobium candidum water chestnut beverage and preparation method thereof |
| CN113907223A (en) * | 2021-10-12 | 2022-01-11 | 许风金 | Sweet corn and fruit compound beverage and preparation method thereof |
| CN115736146A (en) * | 2022-10-31 | 2023-03-07 | 广州市洲星食品有限公司 | Water chestnut syrup and preparation method thereof |
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| EP0824871A2 (en) * | 1996-08-22 | 1998-02-25 | Salvador Coret Monros | Process to obtain food compositions based on chufas (cyperus esculentus) and bananas, and compositions obtained |
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2014
- 2014-03-28 CN CN201410122620.2A patent/CN103907986A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0824871A2 (en) * | 1996-08-22 | 1998-02-25 | Salvador Coret Monros | Process to obtain food compositions based on chufas (cyperus esculentus) and bananas, and compositions obtained |
Non-Patent Citations (1)
| Title |
|---|
| 王文岭，等: "马蹄爽的风味及稳定性研究", 《食品科技》 * |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256786A (en) * | 2014-09-24 | 2015-01-07 | 赵聪 | Preparation method of water chestnut fiber beverage |
| CN105077437A (en) * | 2015-08-07 | 2015-11-25 | 湖北大展食品有限公司 | Preparation method of water chestnut pulp beverage |
| CN105077455A (en) * | 2015-08-07 | 2015-11-25 | 湖北大展食品有限公司 | Preparation process of water chestnut juice |
| CN105077437B (en) * | 2015-08-07 | 2019-05-24 | 湖北大展食品有限公司 | The preparation method of horseshoe fruit squash |
| CN105077455B (en) * | 2015-08-07 | 2019-07-05 | 湖北大展食品有限公司 | The preparation process of water chestnut juice |
| CN106173715A (en) * | 2016-07-21 | 2016-12-07 | 唐翔 | A kind of preparation technology of water chestnut juice |
| CN106213085A (en) * | 2016-07-21 | 2016-12-14 | 唐翔 | A kind of Horse hoof passion fruit composite beverage and preparation technology thereof |
| CN108077693A (en) * | 2017-12-27 | 2018-05-29 | 贺州市星辉科技有限公司 | A kind of dendrobium candidum health drink and preparation method thereof |
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Application publication date: 20140709 |