CN103960732B - 一种牡丹露复合饮料的制备方法 - Google Patents
一种牡丹露复合饮料的制备方法 Download PDFInfo
- Publication number
- CN103960732B CN103960732B CN201410139692.8A CN201410139692A CN103960732B CN 103960732 B CN103960732 B CN 103960732B CN 201410139692 A CN201410139692 A CN 201410139692A CN 103960732 B CN103960732 B CN 103960732B
- Authority
- CN
- China
- Prior art keywords
- peony
- tree peony
- peanut
- weight
- seeds shell
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 241000736199 Paeonia Species 0.000 title claims abstract description 85
- 235000006484 Paeonia officinalis Nutrition 0.000 title claims abstract description 84
- 238000002360 preparation method Methods 0.000 title claims abstract description 31
- 235000013361 beverage Nutrition 0.000 title claims abstract description 23
- 150000001875 compounds Chemical class 0.000 title abstract description 4
- 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 54
- 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 abstract description 19
- 229930006000 Sucrose Natural products 0.000 claims abstract description 19
- 239000003381 stabilizer Substances 0.000 claims abstract description 19
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000003756 stirring Methods 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 240000005001 Paeonia suffruticosa Species 0.000 claims description 113
- 235000003889 Paeonia suffruticosa Nutrition 0.000 claims description 113
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 75
- 244000105624 Arachis hypogaea Species 0.000 claims description 75
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 75
- 235000018262 Arachis monticola Nutrition 0.000 claims description 75
- 235000020232 peanut Nutrition 0.000 claims description 75
- 239000002002 slurry Substances 0.000 claims description 42
- 238000002386 leaching Methods 0.000 claims description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 239000002131 composite material Substances 0.000 claims description 17
- 239000005720 sucrose Substances 0.000 claims description 17
- 238000010009 beating Methods 0.000 claims description 13
- 241000238631 Hexapoda Species 0.000 claims description 10
- 241000607479 Yersinia pestis Species 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 6
- 239000008367 deionised water Substances 0.000 claims description 5
- 229910021641 deionized water Inorganic materials 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 239000012528 membrane Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000005057 refrigeration Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 2
- 230000035622 drinking Effects 0.000 abstract description 3
- 239000010903 husk Substances 0.000 abstract 5
- 235000020265 peanut milk Nutrition 0.000 abstract 4
- 235000020357 syrup Nutrition 0.000 abstract 4
- 239000006188 syrup Substances 0.000 abstract 4
- 229960004793 sucrose Drugs 0.000 abstract 2
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 abstract 2
- 235000012141 vanillin Nutrition 0.000 abstract 2
- 238000007872 degassing Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 238000011282 treatment Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 2
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 239000005642 Oleic acid Substances 0.000 description 2
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-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
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 2
- 150000002617 leukotrienes Chemical class 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 2
- 235000021313 oleic acid Nutrition 0.000 description 2
- SECPZKHBENQXJG-FPLPWBNLSA-N palmitoleic acid Chemical compound CCCCCC\C=C/CCCCCCCC(O)=O SECPZKHBENQXJG-FPLPWBNLSA-N 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 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
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- BITHHVVYSMSWAG-KTKRTIGZSA-N (11Z)-icos-11-enoic acid Chemical compound CCCCCCCC\C=C/CCCCCCCCCC(O)=O BITHHVVYSMSWAG-KTKRTIGZSA-N 0.000 description 1
- BBWMTEYXFFWPIF-CJBMEHDJSA-N (2e,4e,6e)-icosa-2,4,6-trienoic acid Chemical compound CCCCCCCCCCCCC\C=C\C=C\C=C\C(O)=O BBWMTEYXFFWPIF-CJBMEHDJSA-N 0.000 description 1
- ZVRMGCSSSYZGSM-CCEZHUSRSA-N (E)-hexadec-2-enoic acid Chemical compound CCCCCCCCCCCCC\C=C\C(O)=O ZVRMGCSSSYZGSM-CCEZHUSRSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 102000003820 Lipoxygenases Human genes 0.000 description 1
- 108090000128 Lipoxygenases Proteins 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 235000021319 Palmitoleic acid Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000218201 Ranunculaceae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure 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
- 230000000711 cancerogenic effect Effects 0.000 description 1
- JYYOBHFYCIDXHH-UHFFFAOYSA-N carbonic acid;hydrate Chemical compound O.OC(O)=O JYYOBHFYCIDXHH-UHFFFAOYSA-N 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 230000009084 cardiovascular function Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- SECPZKHBENQXJG-UHFFFAOYSA-N cis-palmitoleic acid Natural products CCCCCCC=CCCCCCCCC(O)=O SECPZKHBENQXJG-UHFFFAOYSA-N 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 229940108623 eicosenoic acid Drugs 0.000 description 1
- BITHHVVYSMSWAG-UHFFFAOYSA-N eicosenoic acid Natural products CCCCCCCCC=CCCCCCCCCCC(O)=O BITHHVVYSMSWAG-UHFFFAOYSA-N 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000007667 floating Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000007306 functionalization reaction Methods 0.000 description 1
- VZCCETWTMQHEPK-UHFFFAOYSA-N gamma-Linolensaeure Natural products CCCCCC=CCC=CCC=CCCCCC(O)=O VZCCETWTMQHEPK-UHFFFAOYSA-N 0.000 description 1
- VZCCETWTMQHEPK-QNEBEIHSSA-N gamma-linolenic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/CCCCC(O)=O VZCCETWTMQHEPK-QNEBEIHSSA-N 0.000 description 1
- 235000020664 gamma-linolenic acid Nutrition 0.000 description 1
- 229960002733 gamolenic acid Drugs 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000003475 lamination Methods 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000005229 liver cell Anatomy 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 229960002969 oleic acid Drugs 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000002161 passivation Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000000341 volatile oil 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
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/56—Flavouring or bittering agents
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
一种牡丹露复合饮料的制备方法,牡丹露由重量比为7:2:1牡丹仁浆、花生浆、牡丹籽壳浸提液,以及添加量分别为牡丹仁浆、花生浆和牡丹籽壳浸提液总重量7-9%、0.2-0.25%、0.005-0.007%和0.15-0.25%的蔗糖、柠檬酸、香兰素和稳定剂组成;其制备方法包括牡丹仁浆、花生浆、牡丹籽壳浸提液的制备步骤,以及牡丹仁浆、花生浆、香兰素和稳定剂搅拌得混合液A,蔗糖、柠檬酸和牡丹籽壳浸提液搅拌得混合液B的步骤,混合液A和混合液B混合并经均质、灭菌、脱气处理,制得牡丹露复合饮料,具有醇厚润滑的口感,避免牡丹籽壳浸提液所造成的饮用时的涩感,迎合多元化饮品市场的需求。
Description
技术领域
本发明涉及饮料加工领域,具体的说是一种牡丹露复合饮料的制备方法。
背景技术
牡丹属毛莨科芍药属,落叶灌木,广泛分布于河南洛阳、山东荷泽、安徽铜陵、陕西汉中、河北柏山、四川、甘肃和浙江等地,据统计,我国牡丹的种植面积已达30万亩,牡丹籽年产量3万吨左右,牡丹籽从传统的仅为繁殖所用,已应用到食用油生产中来,无论是使用物理压榨还是化学浸出食用油,均会造成一些营养物质的流失,这就需要寻找发明一种新的利用方法,使其以合适的形式为人们提供营养,而对于饮料,人们不再仅仅要求生津止渴,而是需要饮料的多样化、营养化、功能化和方便化,因此,复合饮料以其营养性和功能性日益受到消费者的青睐。
而牡丹籽壳是生产牡丹籽油中的下脚料,本身含有多种营养成分,但目前未引起重视,对牡丹产业的研究只停留在利用牡丹花做花茶、丹皮的中药利用以及生产牡丹籽油和精油,牡丹籽壳一般被用作饲料或是菇类养植的培养基,而利用牡丹籽壳的食用开发尚未报道。
发明内容
本发明的目的是提供一种新的牡丹籽加工产品,以解决现有技术中牡丹籽加工食用油造成营养物质流失,以及牡丹籽壳废弃或作为饲料的问题,提供一种牡丹露复合饮料的制备方法。
本发明为实现上述目的所采用的技术方案为:一种牡丹露复合饮料,由牡丹仁浆、花生浆、牡丹籽壳浸提液、蔗糖、柠檬酸、香兰素和稳定剂组成,其中,牡丹仁浆、花生浆和牡丹籽壳浸提液的重量比为7:2:1,蔗糖、柠檬酸、香兰素和稳定剂的添加量分别为牡丹仁浆、花生浆和牡丹籽壳浸提液总重量的7-9%、0.2-0.25%、0.005-0.007%和0.15-0.25%。
一种牡丹露复合饮料的制备方法,包括以下步骤:
步骤一、牡丹仁浆的制备:选取无霉变、无虫蛀、去除牡丹籽壳和种皮的牡丹仁,以牡丹仁重量0.1%的水均匀喷洒牡丹仁,然后将其加入到压力为1.1-1.5MPa的膨化机中进行膨化,将膨化后的牡丹仁放入打浆机中,并加入其重量10倍的80℃水进行打浆,打浆结束并冷却后用80目滤网过滤得牡丹仁浆,冷藏待用;
步骤二、花生浆的制备:
(1)、选取无霉变、无虫蛀、无发芽的花生仁,在120-125℃下焙烤8-10min后,去除花生衣。其一、0-125℃下焙烤,以钝化花生仁中的脂肪氧化酶,防止出现豆腥味;其二,去除花生衣,避免花生衣上的色素和单宁等在后续浸泡过程中因附着在花生仁上,造成花生仁出现涩味的问题。
(2)、将去除花生衣的花生仁加入其重量10倍的水中,并添加其重量0.8-1%的碳酸氢钠,在60-80℃下浸泡22-24h;
(3)、取出花生仁清洗、烘干后,放入打浆机中,并加入其重量10倍的80℃水进行打浆,打浆结束并冷却后用80目滤网过滤,将滤液在80℃下加热5-8min后,去除表面产生的浮沫,继续加热至95℃并保持1-2min即制得花生浆,冷却后冷藏待用;
步骤三、牡丹籽壳浸提液的制备:选取洁净、无霉变的牡丹籽壳在室温下浸泡22-24h,将牡丹籽壳烘干后添加其重量12倍的去离子水,在50-60℃下浸提100-120min,然后将混合液泵入温度为35-40℃、压力为0.1-0.3MPa、滤膜半径为0.004微米的过滤器中过滤,得牡丹籽壳浸提液,冷藏待用;
步骤四、牡丹露的制备:
(1)、按7:2:1的重量比分别称取上述步骤制得的牡丹仁浆、花生浆和牡丹籽壳浸提液,并依次称取重量分别为牡丹仁浆、花生浆和牡丹籽壳浸提液总重量7-9%、0.2-0.25%、0.005-0.007%和0.15-0.25%的蔗糖、柠檬酸、香兰素和稳定剂,备用;
(2)、将所称取的牡丹仁浆和花生浆混合后,依次加入所称取的香兰素和稳定剂,搅拌均匀得混合液A;将所称取的蔗糖和柠檬酸依次加入到所称取的牡丹籽壳浸提液中,搅拌均匀得混合液B;将混合液A和混合液B混合得到牡丹露,将牡丹露在19-22MPa压力下经高压均质机均质,然后在85℃下灭菌15min,冷却后将牡丹露加入到真空脱气罐中进行脱气处理,然后在无菌条件下瓶装或灌装,得牡丹露复合饮料。
本发明中,步骤二将打浆后的花生浆用80目滤网过滤,避免浆渣混入花生浆中,而因其重力作用连同凝固蛋白质沉入底部,提高花生浆的质量,使其均匀一致,避免造成沉淀、分层现象。步骤二将花生仁添加水和碳酸氢钠浸泡,使花生仁充分吸水膨胀,提高后续打浆的出浆率;同时还能浸提出部分的低聚糖,避免人们使用时产生腹胀现象;步骤四将牡丹露加入到真空脱气罐中进行脱气处理,能够抑制牡丹露的氧化和褐变,延长其存贮期限,同时还能够去除牡丹露中的气体,防止微粒上浮,改善产品的外观。
本发明中,牡丹仁浆和花生浆生产时,蛋白质变性、沉淀和油脂上浮是常见的问题,还含有淀粉、纤维素等物质,使所形成的浆液极其不稳定,而添加的稳定剂能够提高复合汁的稳定性。
本发明的牡丹仁是去除牡丹籽壳和种皮的牡丹仁,经检测,其中含有多种不饱和脂肪酸如棕榈油酸、油酸、亚油酸、γ-亚麻酸、α-亚麻酸等、16种氨基酸、微量元素如钾、锰、镁、铁、磷和铜等、茶多酚、蔗糖、脂肪和蛋白质,不仅营养丰富,而且由于其中含有茶多酚,从而使其在饮用时具有香味。
有益效果:(1)、本发明的牡丹露由牡丹仁浆、花生浆、牡丹籽壳浸提液和多种添加剂组成,牡丹和花生仁浆醇厚润滑的口感,能够避免牡丹籽壳浸提液所造成的饮用时的涩感;牡丹仁浆的香味能够掩盖牡丹籽壳浸提液的中药味,避免所制得的牡丹露的不良口感;其中,花生浆能够调和牡丹露的口感和风味,而牡丹仁浆中富含的赖氨酸能够弥补花生浆的不足,迎合多元化饮品市场的需求;
(2)、本发明先将牡丹仁膨化,打浆后的牡丹仁浆能够最大限度的保留牡丹仁原料特有的营养,避免传统采用生牡丹仁磨浆时,造成营养成分的流失,以及所制得的牡丹仁浆口味粗涩的缺陷;
(3)、牡丹籽壳在50-60℃下浸提后,在35-40℃下过滤,避免牡丹籽壳在高温下发生质变,使所得浸提液保持原有的品质和风味,不破坏其自身原有的自然特点,使其在营养价值方面损失最小。
具体实施方式
一种牡丹露复合饮料,由牡丹仁浆、花生浆、牡丹籽壳浸提液、蔗糖、柠檬酸、香兰素和稳定剂组成,其中,牡丹仁浆、花生浆和牡丹籽壳浸提液的重量比为7:2:1,蔗糖、柠檬酸、香兰素和稳定剂的添加量分别占牡丹仁浆、花生浆和牡丹籽壳浸提液总重量的7-9%、0.2-0.25%、0.005-0.007%和0.15-0.25%。
实施例1
一种牡丹露复合饮料的制备方法,包括以下步骤:
步骤一、牡丹仁浆的制备:选取无霉变、无虫蛀、去除牡丹籽壳和种皮的牡丹仁,以牡丹仁重量0.1%的水均匀喷洒牡丹仁,将其加入到压力为1.4MPa的膨化机中进行膨化,将膨化后的牡丹仁放入打浆机中,并添加其重量10倍的80℃水进行打浆,打浆结束并冷却后用80目滤网过滤得牡丹仁浆,冷藏待用;
步骤二、花生浆的制备:
(1)、选取无霉变、无虫蛀、无发芽的花生仁,在120℃下焙烤10min后,去除花生衣;
(2)、将去除花生衣的花生仁加入其重量10倍的水中,并添加其重量0.8%的碳酸氢钠,在70℃下浸泡22h;
(3)、取出花生仁清洗、烘干后放入打浆机中,并加入其重量10倍的80℃水进行打浆,打浆结束并冷却后用80目滤网过滤,将滤液在80℃下加热7min后,继续加热至95℃并保持2min即制得花生浆,冷却后冷藏待用;
步骤三、牡丹籽壳浸提液的制备:选取洁净、无霉变的牡丹籽壳在室温下浸泡24h,将牡丹籽壳烘干后添加其重量12倍的去离子水,在60℃下浸提110min,然后将混合液泵入温度为38℃、压力为0.1MPa、滤膜半径为0.004微米的过滤器中过滤,得牡丹籽壳浸提液,冷藏待用;
步骤四、牡丹露的制备:
(1)、按7:2:1的重量比分别称取上述步骤制得的牡丹仁浆、花生浆和牡丹籽壳浸提液,依次称取重量分别为牡丹仁浆、花生浆和牡丹籽壳浸提液总重量9%、0.2%、0.005%、0.25%的蔗糖、柠檬酸、香兰素、稳定剂,备用;
(2)、将所称取的牡丹仁浆和花生浆混合后,依次加入所称取的香兰素和稳定剂,搅拌均匀得混合液A;将所称取的蔗糖和柠檬酸依次加入到所称取的牡丹籽壳浸提液中,搅拌均匀得混合液B;将混合液A和混合液B混合得牡丹露,将牡丹露在20MPa压力下经高压均质机均质,然后在85℃下灭菌15min,冷却后将牡丹露加入到真空脱气罐中进行脱气处理,在无菌条件下瓶装或灌装,得牡丹露复合饮料。
实施例2
一种牡丹露复合饮料的制备方法,包括以下步骤:
步骤一、牡丹仁浆的制备:选取无霉变、无虫蛀、去除牡丹籽壳和种皮的牡丹仁,以牡丹仁重量0.1%的水均匀喷洒牡丹仁,将其加入到压力为1.2MPa的膨化机中进行膨化,将膨化后的牡丹仁放入打浆机中,并添加其重量10倍的80℃水进行打浆,打浆结束并冷却后用80目滤网过滤得牡丹仁浆,冷藏待用;
步骤二、花生浆的制备:
(1)、选取无霉变、无虫蛀、无发芽的花生仁,在123℃下焙烤10min后,去除花生衣;
(2)、将去除花生衣的花生仁加入其重量10倍的水中,并添加其重量1%的碳酸氢钠,在65℃下浸泡24h;
(3)、取出花生仁清洗、烘干后,放入打浆机中,并加入其重量10倍的80℃水进行打浆,打浆结束并冷却后用80目滤网过滤,将滤液在80℃下加热8min后,继续加热至95℃保持2min制得花生浆,冷却后冷藏待用;
步骤三、牡丹籽壳浸提液的制备:选取洁净、无霉变的牡丹籽壳在室温下浸泡22h,将牡丹籽壳烘干后添加其重量12倍的去离子水,在55℃下浸提120min,然后将混合液泵入温度为35℃、压力为0.3MPa、滤膜半径为0.004微米的过滤器中过滤,得牡丹籽壳浸提液,冷藏待用;
步骤四、牡丹露的制备:
(1)、按7:2:1的重量比分别称取上述步骤制得的牡丹仁浆、花生浆和牡丹籽壳浸提液,依次称取重量分别为牡丹仁浆、花生浆和牡丹籽壳浸提液总重量8%、0.23%、0.006%、0.20%的蔗糖、柠檬酸、香兰素、稳定剂,备用;
(2)、将所称取的牡丹仁浆和花生浆混合后,依次加入所称取的香兰素和稳定剂,搅拌均匀得混合液A;将所称取的蔗糖和柠檬酸依次加入到所称取的牡丹籽壳浸提液中,搅拌均匀得混合液B;将混合液A和混合液B混合得牡丹露,将牡丹露在22MPa压力下经高压均质机均质,然后在85℃下灭菌15min,冷却后将牡丹露加入到真空脱气罐中进行脱气处理,在无菌条件下瓶装或灌装,得牡丹露复合饮料。
实施例3
一种牡丹露复合饮料的制备方法,包括以下步骤:
步骤一、牡丹仁浆的制备:选取无霉变、无虫蛀、去除牡丹籽壳和种皮的牡丹仁,以牡丹仁重量0.1%的水均匀喷洒牡丹仁,将其加入到压力为1.1MPa的膨化机中进行膨化,将膨化后的牡丹仁放入打浆机中,并添加其重量10倍的80℃水进行打浆,打浆结束并冷却后用80目滤网过滤得牡丹仁浆,冷藏待用;
步骤二、花生浆的制备:
(1)、选取无霉变、无虫蛀、无发芽的花生仁,在125℃下焙烤8min后,去除花生衣;
(2)、将去除花生衣的花生仁加入其重量10倍的水中,并添加其重量0.9%的碳酸氢钠,在80℃下浸泡22h;
(3)、取出花生仁清洗、烘干后,放入打浆机中,并加入其重量10倍的80℃水进行打浆,打浆结束并冷却后用80目滤网过滤,将滤液在80℃下加热5min后,继续加热至95℃保持2min制得花生浆,冷却后冷藏待用;
步骤三、牡丹籽壳浸提液的制备:选取洁净、无霉变的牡丹籽壳在室温下浸泡23h,将牡丹籽壳烘干后添加其重量12倍的去离子水,在50℃下浸提115min,然后将混合液泵入温度为40℃、压力为0.2MPa、滤膜半径为0.004微米的过滤器中过滤,得牡丹籽壳浸提液,冷藏待用;
步骤四、牡丹露的制备:
(1)、按7:2:1的重量比分别称取上述步骤制得的牡丹仁浆、花生浆和牡丹籽壳浸提液,依次称取重量分别为牡丹仁浆、花生浆和牡丹籽壳浸提液总重量7%、0.2%、0.007%、0.15%的蔗糖、柠檬酸、香兰素、稳定剂,备用;
(2)、将所称取的牡丹仁浆和花生浆混合后,依次加入所称取的香兰素和稳定剂,搅拌均匀得混合液A;将所称取的蔗糖和柠檬酸依次加入到所称取的牡丹籽壳浸提液中,搅拌均匀得混合液B;将混合液A和混合液B混合得牡丹露,将牡丹露在19MPa压力下经高压均质机均质,然后在85℃下灭菌15min,冷却后将牡丹露加入到真空脱气罐中进行脱气处理,在无菌条件下瓶装或灌装,得牡丹露复合饮料。
牡丹籽含有丰富的生物类黄酮,具有抗氧化、抗菌、抗病毒和抗癌等生理功能.并能保护正常细胞免受致癌物质侵害;含有钙、镁、钾等微量元素和脂溶性、水溶性维生素,可以有效的促进消化系统功能,改善心血管功能,并且具有抗炎和调节免疫的作用,对预防一些老年疾病有一定的积极作用;还含有不饱和脂肪酸如亚麻酸、亚油酸、二十碳三烯酸、二十碳烯酸和十六碳烯酸等,其中,亚油酸有抑制胆固醇合成,调节血压等功能;亚麻酸具有降血脂、降胆固醇和促进脂肪代谢、肝细胞再生及增强免疫、抗过敏反应、延缓衰老等作用;油酸能够预防冠心病。最常用的牡丹籽加工产业为生产食用油,而牡丹籽壳是牡丹籽加工时的下脚料,其中所含的营养物质没有被合理利用。
本发明实施例1至实施例3所制得的牡丹露从外观而言,呈乳白色,无变色现象和肉眼可见的沉淀;从风味而言,兼具牡丹籽壳的清香型,牡丹仁浆和花生浆的香味;从口感而言,入口略带中药味,后味醇厚。
Claims (1)
1.一种牡丹露复合饮料的制备方法,原料由牡丹仁浆、花生浆、牡丹籽壳浸提液、蔗糖、柠檬酸、香兰素和稳定剂组成,其中,牡丹仁浆、花生浆和牡丹籽壳浸提液的重量比为7:2:1,蔗糖、柠檬酸、香兰素和稳定剂的添加量分别为牡丹仁浆、花生浆和牡丹籽壳浸提液总重量的7-9%、0.2-0.25%、0.005-0.007%和0.15-0.25%,其特征在于,包括以下步骤:
步骤一、牡丹仁浆的制备
选取无霉变、无虫蛀、去除牡丹籽壳和种皮的牡丹仁,以牡丹仁重量0.1%的水均匀喷洒牡丹仁,然后将其加入到压力为1.1-1.5MPa的膨化机中进行膨化,将膨化后的牡丹仁放入打浆机中,并加入其重量10倍的80℃水进行打浆,打浆结束并冷却后用80目滤网过滤得牡丹仁浆,冷藏待用;
步骤二、花生浆的制备
(1)、选取无霉变、无虫蛀、无发芽的花生仁,在120-125℃下焙烤8-10min后,去除花生衣;
(2)、将去除花生衣的花生仁加入其重量10倍的水中,并添加其重量0.8-1%的碳酸氢钠,在60-80℃下浸泡22-24h;
(3)、取出花生仁清洗、烘干后,放入打浆机中,并加入其重量10倍的80℃水进行打浆,打浆结束并冷却后用80目滤网过滤,将滤液在80℃下加热5-8min后,继续加热至95℃下并保持1-2min即制得花生浆,冷却后冷藏待用;
步骤三、牡丹籽壳浸提液的制备
选取洁净、无霉变的牡丹籽壳在室温下浸泡22-24h,将牡丹籽壳烘干后添加其重量12倍的去离子水,在50-60℃下浸提100-120min,然后将混合液泵入温度为35-40℃、压力为0.1-0.3MPa、滤膜半径为0.004微米的过滤器中过滤,得牡丹籽壳浸提液,冷藏待用;
步骤四、牡丹露的制备
(1)、按7:2:1的重量比分别称取上述步骤制得的牡丹仁浆、花生浆和牡丹籽壳浸提液,并依次称取重量分别为牡丹仁浆、花生浆和牡丹籽壳浸提液总重量7-9%、0.2-0.25%、0.005-0.007%和0.15-0.25%的蔗糖、柠檬酸、香兰素和稳定剂,备用;
(2)、将所称取的牡丹仁浆和花生浆混合后,依次加入所称取的香兰素和稳定剂,搅拌均匀得混合液A;将所称取的蔗糖和柠檬酸依次加入到所称取的牡丹籽壳浸提液中,搅拌均匀得混合液B;将混合液A和混合液B混合得到牡丹露,将牡丹露在19-22MPa压力下经高压均质机均质,然后在85℃下灭菌15min,冷却后将牡丹露加入到真空脱气罐中进行脱气处理,在无菌条件下瓶装或灌装,得牡丹露复合饮料。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410139692.8A CN103960732B (zh) | 2014-04-09 | 2014-04-09 | 一种牡丹露复合饮料的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410139692.8A CN103960732B (zh) | 2014-04-09 | 2014-04-09 | 一种牡丹露复合饮料的制备方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN103960732A CN103960732A (zh) | 2014-08-06 |
CN103960732B true CN103960732B (zh) | 2015-05-06 |
Family
ID=51231137
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410139692.8A Expired - Fee Related CN103960732B (zh) | 2014-04-09 | 2014-04-09 | 一种牡丹露复合饮料的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN103960732B (zh) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104957713B (zh) * | 2015-07-15 | 2017-06-16 | 菏泽天鸿果蔬有限公司 | 一种牡丹花健脾养血复合保健饮料及其制备方法 |
CN105831521A (zh) * | 2016-03-31 | 2016-08-10 | 郏县程翔饮品有限公司 | 一种以西瓜为主料的高营养饮料及其制备方法 |
CN106387198A (zh) * | 2016-06-13 | 2017-02-15 | 安徽省天旭茶业有限公司 | 一种花生米滋补气血牡丹保健花茶及其制备方法 |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102754765A (zh) * | 2012-07-05 | 2012-10-31 | 东北林业大学 | 一种牡丹籽营养粉的生产工艺 |
CN103110162B (zh) * | 2013-03-04 | 2014-01-22 | 菏泽瑞璞牡丹产业科技发展有限公司 | 含牡丹仁的植物蛋白饮料其制备方法 |
CN103494292B (zh) * | 2013-09-23 | 2015-06-03 | 河南科技大学 | 一种油用牡丹籽饼粕植物蛋白饮料及其制备方法 |
-
2014
- 2014-04-09 CN CN201410139692.8A patent/CN103960732B/zh not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
CN103960732A (zh) | 2014-08-06 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN106721717B (zh) | 一种含有高水溶性膳食纤维红枣汁或红枣浓缩清汁的制备工艺 | |
CN105475763B (zh) | 富含花青素的桑葚蓝莓植物饮料及其制备方法 | |
CN105595275A (zh) | 一种蓝莓果酱制备工艺 | |
CN101720957A (zh) | 紫玉米饮料及其制备方法 | |
CN107279625B (zh) | 一种富含可溶性膳食纤维的低糖甘薯饮料的制备方法 | |
CN107897591A (zh) | 一种黑果枸杞饮料及其制备方法 | |
CN104323065B (zh) | 一种葛仙米果冻及制备方法 | |
CN103262933B (zh) | 一种浓香型南丰蜜桔芝麻糕及生产工艺 | |
CN105249084B (zh) | 一种富硒南瓜果肉粒饮料的制备方法 | |
CN103704818A (zh) | 一种野生蓝莓复合果汁及其制备方法 | |
CN105231196A (zh) | 藜麦果肉饮料的制备方法 | |
CN103960732B (zh) | 一种牡丹露复合饮料的制备方法 | |
CN102754882A (zh) | 一种荔枝浓缩果汁的生产方法 | |
CN104059845A (zh) | 一种楮实子果醋的制作方法 | |
CN103519038A (zh) | 一种杨梅酱及其制备方法 | |
CN103371338A (zh) | 一种酸辣豆角的制作方法 | |
CN103622105A (zh) | 一种山楂、乌梅复合果肉饮料浓浆的制备方法 | |
KR101146136B1 (ko) | 삼투건조를 이용하여 색소 퇴색 및 비효소적 갈변이 적은 파프리카 분말의 제조방법 | |
CN109527304A (zh) | 一种枸杞浓缩原汁的制备方法 | |
CN106805216A (zh) | 一种西番莲奇异果复合果汁的制备方法 | |
CN105053877A (zh) | 一种石榴全子粉的制备方法 | |
CN105218622A (zh) | 一种碎米联产制备大米低温蛋白粉和淀粉糖的方法 | |
KR101035546B1 (ko) | 수박 조청 제조방법 | |
CN107223756A (zh) | 冬瓜糖的制备方法 | |
KR20130060714A (ko) | 쌀눈 조청 제조 방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
TR01 | Transfer of patent right |
Effective date of registration: 20180118 Address after: Room 418, No. 1, industrial agglomeration area, Luoning County, Luoyang, Henan Patentee after: LUOYANG DAJIA PEONY INDUSTRY TECHNOLOGY Co.,Ltd. Address before: Xigong District Zhongzhou road 471003 Henan city of Luoyang province No. 427 Yuan Garden 3-2-2603 District A No. Patentee before: LUOYANG CHUNKUI AGRICULTURAL DEVELOPMENT Co.,Ltd. |
|
TR01 | Transfer of patent right | ||
CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150506 |
|
CF01 | Termination of patent right due to non-payment of annual fee |