CN103919216A - Method for processing prune drink - Google Patents
Method for processing prune drink Download PDFInfo
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- CN103919216A CN103919216A CN201410179427.2A CN201410179427A CN103919216A CN 103919216 A CN103919216 A CN 103919216A CN 201410179427 A CN201410179427 A CN 201410179427A CN 103919216 A CN103919216 A CN 103919216A
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- prune
- beverage
- weight portion
- drink
- slurry
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- 238000000034 method Methods 0.000 title claims abstract description 12
- 239000002002 slurry Substances 0.000 claims abstract description 19
- 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 18
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 12
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000000811 xylitol Substances 0.000 claims abstract description 12
- 235000010447 xylitol Nutrition 0.000 claims abstract description 12
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 12
- 229960002675 xylitol Drugs 0.000 claims abstract description 12
- 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 abstract description 6
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 6
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 6
- 239000003651 drinking water Substances 0.000 claims abstract description 6
- 235000020188 drinking water Nutrition 0.000 claims abstract description 6
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 6
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 6
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 6
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 6
- 239000003381 stabilizer Substances 0.000 claims abstract description 6
- 235000013361 beverage Nutrition 0.000 claims description 36
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 13
- 238000003672 processing method Methods 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 6
- 239000004382 Amylase Substances 0.000 claims description 5
- 102000013142 Amylases Human genes 0.000 claims description 5
- 108010065511 Amylases Proteins 0.000 claims description 5
- 108010059892 Cellulase Proteins 0.000 claims description 5
- 235000019418 amylase Nutrition 0.000 claims description 5
- 229940106157 cellulase Drugs 0.000 claims description 5
- 238000007689 inspection Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 244000141353 Prunus domestica Species 0.000 abstract description 49
- 230000000694 effects Effects 0.000 abstract description 6
- 235000003599 food sweetener Nutrition 0.000 abstract description 6
- 239000003765 sweetening agent Substances 0.000 abstract description 6
- 239000000126 substance Substances 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 210000000988 bone and bone Anatomy 0.000 abstract description 3
- 210000004556 brain Anatomy 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 125000003118 aryl group Chemical group 0.000 abstract 1
- 238000009924 canning Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000001556 precipitation Methods 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 230000009758 senescence Effects 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 5
- 238000010009 beating Methods 0.000 description 5
- 229940088598 enzyme Drugs 0.000 description 5
- 230000001376 precipitating effect Effects 0.000 description 5
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 230000006378 damage Effects 0.000 description 4
- 206010012601 diabetes mellitus Diseases 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 239000001814 pectin Substances 0.000 description 4
- 235000010987 pectin Nutrition 0.000 description 4
- 229920001277 pectin Polymers 0.000 description 4
- 238000005461 lubrication Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 235000003840 Amygdalus nana Nutrition 0.000 description 1
- 244000296825 Amygdalus nana Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000011432 Prunus Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 235000011341 Sideroxylon dulcificum Nutrition 0.000 description 1
- 240000007326 Thaumatococcus daniellii Species 0.000 description 1
- 235000005266 Thaumatococcus daniellii Nutrition 0.000 description 1
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 description 1
- 244000291414 Vaccinium oxycoccus Species 0.000 description 1
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000004634 cranberry Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000014774 prunus Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a method for processing a prune drink. The prune drink consists of the following components in parts by weight: 25-35 parts of prune slurry, 6-10 parts of xylitol, 3-5 parts of maltodextrin, 0.3-0.4 part of citric acid, 0.1-0.2 part of a stabilizer, 0.05-0.1 part of essence, 0.03-0.05 part of potassium sorbate and the balance being drinking water. The method comprises the following steps: treating prune, pulping, performing enzymolysis, mixing, homogenizing, sterilizing, and canning. According to the prune drink produced by the method, the nutrient substances of prunes are fully preserved; the color of the drink is stable through homogenizing, and layered precipitation is avoided; the xylitol serves as a sweetening agent, so that the drink is aromatic and sweet and is smooth in taste. The method is simple to operate and easy to master, the drink is rich in nutrition and convenient to eat and has the effects of building body, strengthening bones and delaying body and brain senescence.
Description
?
Technical field
The present invention relates to a kind of processing method of beverage, especially relate to a kind of processing method of prune beverage.
Background technology
Prune, is the novel fruits kind from external introduction in recent years, is rose family Prunus Europe Lee's kind.Prune fruits nutrition is abundant, is rich in vitamin, mineral matter, antioxidant and dietary fiber, and not fatty and cholesterol, therefore there is the good reputation of " miracle fruit ", " functional fruits ".Prune fragrance is sweet, and taste lubrication can help the elderly to supplement iron, zinc, potassium, keeps fit to be good for bone, can make child increase various vitamin.When as batching, there is the fragrance of Radix Glycyrrhizae, be the good merchantable brand of modern's health diet.At present, the product of prune on the market processing is a lot, and as prune is dry, prune cake, prune juice etc., but the beverage becoming taking prune as Raw material processing has no relevant report.
Summary of the invention
Technical problem to be solved by this invention is will prune stoning carry out enzyme processing after making beating, decomposites more nutriment, provide a kind of nutritious, fragrance is sweet, the processing method of the prune beverage of taste lubrication.
The present invention solves the technical scheme that its technical problem takes: a kind of processing method of prune beverage, carry out as follows:
A, raw material processing: get ripe prune, peace and quiet through clear water, after stoning, pull an oar, make prune slurry, directly making beating, has reduced the loss of nutriment;
B, enzymolysis: adjusting prune slurry pH is 4.5-5.5, add the pectase of prune slurry weight 0.3-0.5%, the cellulase of 0.6-0.8%, the amylase of 0.1-0.2%, temperature control 40-50 DEG C, time is controlled 4-6 hour, by the effect of enzyme, make the pectin substance degraded in pulp, decomposite more nutriment;
C, allotment: get prune slurry 25-35 weight portion, xylitol 6-10 weight portion, maltodextrin 3-5 weight portion, citric acid 0.3-0.4 weight portion, stabilizing agent 0.1-0.2 weight portion, essence 0.05-0.1 weight portion, potassium sorbate 0.03-0.05 weight portion, drinking water and add to 100 weight portions, stir, make mixed liquor, using xylitol as sweetener, can not improve the content of blood sugar, make beverage be applicable to patients with diabetes mellitus;
D, homogeneous: by the mixed liquor homogeneous processing stirring, temperature is 80-90 DEG C, and pressure is 20-30 Mpa, by homogeneous, can improve mouthfeel and the stability of beverage, avoided the layering and precipitating of beverage;
E, sterilization: adopt instantaneous sterilization method, temperature 90-95 DEG C, time 10-15s, makes prune beverage, reduces the destruction to nutriment;
F, canned: the prune beverage after sterilization is cooled to 30-40 DEG C, canned under sterile vacuum environment;
G, inspection, storage: whether canned qualified, under normal temperature, preserve if checking.
Beneficial effect: the prune beverage that adopts this method to produce, fully retain the nutriment of prune, make the color and luster of beverage stable by homogeneous, avoid layering and precipitating, adopt xylitol as sweetener, make that beverage fragrance is sweet, taste lubrication, this method is simple to operate, be easy to grasp, beverage is nutritious, instant, has the effect of keeping fit strong bone, delaying body and brain aging.
Detailed description of the invention
Embodiment 1:
A processing method for prune beverage, carry out as follows:
A, raw material processing: get ripe prune, peace and quiet through clear water, after stoning, pull an oar, make prune slurry, directly making beating, has reduced the loss of nutriment;
B, enzymolysis: get 10kg pH and be 4.5 prune slurry, add the pectase of 0.03kg, the cellulase of 0.06kg, the amylase of 0.01 kg, stir, 40 DEG C of temperature controls, time is controlled 6 hours, by the effect of enzyme, make the pectin substance degraded in pulp, decomposite more nutriment;
C, allotment: get prune slurry 2.5kg, xylitol 1kg, maltodextrin 0.3kg, citric acid 0.04kg, stabilizing agent 0.01kg, essence 5g, potassium sorbate 3g, drinking water adds to 10kg, stir, make mixed liquor, using xylitol as sweetener, can not improve the content of blood sugar, make beverage be applicable to patients with diabetes mellitus;
D, homogeneous: by the mixed liquor homogeneous processing stirring, temperature is 80 DEG C, and pressure is 30 Mpa, by homogeneous, can improve mouthfeel and the stability of beverage, avoided the layering and precipitating of beverage;
E, sterilization: adopt instantaneous sterilization method, 90 DEG C of temperature, time 15s, makes prune beverage, reduces the destruction to nutriment;
F, canned: the prune beverage after sterilization is cooled to 30 DEG C, canned under sterile vacuum environment;
G, inspection, storage: whether canned qualified, under normal temperature, preserve if checking.
Embodiment 2:
A processing method for prune beverage, carry out as follows:
A, raw material processing: get ripe prune, peace and quiet through clear water, after stoning, pull an oar, make prune slurry, directly making beating, has reduced the loss of nutriment;
B, enzymolysis: get 10kg pH and be 5 prune slurry, add the pectase of 0.04kg, the cellulase of 0.07kg, the amylase of 0.015 kg, stir, 45 DEG C of temperature controls, time is controlled 5 hours, by the effect of enzyme, make the pectin substance degraded in pulp, decomposite more nutriment;
C, allotment: get prune slurry 3kg, Cranberry Juice Cocktail 1kg, xylitol 0.8kg, maltodextrin 0.4kg, citric acid 0.035kg, stabilizing agent 0.015kg, essence 8g, potassium sorbate 4g, drinking water adds to 10kg, stir, make mixed liquor, using xylitol as sweetener, can not improve the content of blood sugar, make beverage be applicable to patients with diabetes mellitus;
D, homogeneous: by the mixed liquor homogeneous processing stirring, temperature is 85 DEG C, and pressure is 25 Mpa, by homogeneous, can improve mouthfeel and the stability of beverage, avoided the layering and precipitating of beverage;
E, sterilization: adopt instantaneous sterilization method, 93 DEG C of temperature, time 12s, makes prune beverage, reduces the destruction to nutriment;
F, canned: the prune beverage after sterilization is cooled to 35 DEG C, canned under sterile vacuum environment;
G, inspection, storage: whether canned qualified, under normal temperature, preserve if checking.
Embodiment 3:
A processing method for prune beverage, carry out as follows:
A, raw material processing: get ripe prune, peace and quiet through clear water, after stoning, pull an oar, make prune slurry, directly making beating, has reduced the loss of nutriment;
B, enzymolysis: the mulberry fruit slurry that to get 8kg pH and be 5.5 prune slurry and 2kg pH be 5.5, add the pectase of 0.05kg, the cellulase of 0.08kg, the amylase of 0.02kg, stir, 50 DEG C of temperature controls, time is controlled 4 hours, by the effect of enzyme, make the pectin substance degraded in pulp, decomposite more nutriment;
C, allotment: get prune slurry 3.5kg, Sucus Phyllanthi 1kg, xylitol 0.6kg, maltodextrin 0.5kg, citric acid 0.04kg, stabilizing agent 0.02kg, essence 10g, potassium sorbate 5g, drinking water adds to 10kg, stir, make mixed liquor, using xylitol as sweetener, can not improve the content of blood sugar, make beverage be applicable to patients with diabetes mellitus;
D, homogeneous: by the mixed liquor homogeneous processing stirring, temperature is 90 DEG C, and pressure is 20 Mpa, by homogeneous, can improve mouthfeel and the stability of beverage, avoided the layering and precipitating of beverage;
E, sterilization: adopt instantaneous sterilization method, 95 DEG C of temperature, time 10s, makes prune beverage, reduces the destruction to nutriment;
F, canned: the prune beverage after sterilization is cooled to 40 DEG C, canned under sterile vacuum environment;
G, inspection, storage: whether canned qualified, under normal temperature, preserve if checking.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. a processing method for prune beverage, is characterized in that: adopt following steps:
A, raw material processing: get ripe prune, peace and quiet through clear water, after stoning, pull an oar, make prune slurry;
B, enzymolysis: adjusting prune slurry pH is 4.5-5.5, add the pectase of prune slurry weight 0.3-0.5%, the cellulase of 0.6-0.8%, the amylase of 0.1-0.2%, temperature control 40-50 DEG C, and the time is controlled 4-6 hour;
C, allotment: get prune slurry 25-35 weight portion, xylitol 6-10 weight portion, maltodextrin 3-5 weight portion, citric acid 0.3-0.4 weight portion, stabilizing agent 0.1-0.2 weight portion, essence 0.05-0.1 weight portion, potassium sorbate 0.03-0.05 weight portion, drinking water and add to 100 weight portions, stir, make mixed liquor;
D, homogeneous: by the mixed liquor homogeneous processing stirring, temperature is 80-90 DEG C, and pressure is 20-30 Mpa;
E, sterilization: adopt instantaneous sterilization method, temperature 90-95 DEG C, time 10-15s, makes prune beverage;
F, canned: the prune beverage after sterilization is cooled to 30-40 DEG C, canned under sterile vacuum environment;
G, inspection, storage: whether canned qualified, under normal temperature, preserve if checking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410179427.2A CN103919216A (en) | 2014-04-30 | 2014-04-30 | Method for processing prune drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410179427.2A CN103919216A (en) | 2014-04-30 | 2014-04-30 | Method for processing prune drink |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103919216A true CN103919216A (en) | 2014-07-16 |
Family
ID=51137800
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410179427.2A Pending CN103919216A (en) | 2014-04-30 | 2014-04-30 | Method for processing prune drink |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103919216A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105105139A (en) * | 2015-07-22 | 2015-12-02 | 杭州赛洋环保工程有限公司 | Plum enzyme formula |
| CN107212119A (en) * | 2017-07-03 | 2017-09-29 | 芜湖市三山区绿色食品产业协会 | A kind of preparation method of prickly pear health beverages |
| CN108740620A (en) * | 2018-06-12 | 2018-11-06 | 金果园老农（北京）食品股份有限公司 | A kind of prune clear beverage and preparation method thereof |
| CN115053966A (en) * | 2022-07-22 | 2022-09-16 | 塔里木大学 | Preparation method of prune dietary fiber, product and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1899122A (en) * | 2006-07-07 | 2007-01-24 | 广东省农业科学院蚕业与农产品加工研究所 | Sports drink |
| CN102302210A (en) * | 2011-07-20 | 2012-01-04 | 郭景龙 | Beverage with anti-fatigue effect |
| CN103652526A (en) * | 2013-11-22 | 2014-03-26 | 张亚峰 | Prune jam and preparation method thereof |
| CN103815488A (en) * | 2014-03-07 | 2014-05-28 | 余芳 | Processing method for prune beverage |
-
2014
- 2014-04-30 CN CN201410179427.2A patent/CN103919216A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1899122A (en) * | 2006-07-07 | 2007-01-24 | 广东省农业科学院蚕业与农产品加工研究所 | Sports drink |
| CN102302210A (en) * | 2011-07-20 | 2012-01-04 | 郭景龙 | Beverage with anti-fatigue effect |
| CN103652526A (en) * | 2013-11-22 | 2014-03-26 | 张亚峰 | Prune jam and preparation method thereof |
| CN103815488A (en) * | 2014-03-07 | 2014-05-28 | 余芳 | Processing method for prune beverage |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105105139A (en) * | 2015-07-22 | 2015-12-02 | 杭州赛洋环保工程有限公司 | Plum enzyme formula |
| CN107212119A (en) * | 2017-07-03 | 2017-09-29 | 芜湖市三山区绿色食品产业协会 | A kind of preparation method of prickly pear health beverages |
| CN108740620A (en) * | 2018-06-12 | 2018-11-06 | 金果园老农（北京）食品股份有限公司 | A kind of prune clear beverage and preparation method thereof |
| CN115053966A (en) * | 2022-07-22 | 2022-09-16 | 塔里木大学 | Preparation method of prune dietary fiber, product and application thereof |
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Application publication date: 20140716 |