CN103976426A - Preparation method for passifloraceae fruit juice beverage - Google Patents
Preparation method for passifloraceae fruit juice beverage Download PDFInfo
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- CN103976426A CN103976426A CN201410238225.0A CN201410238225A CN103976426A CN 103976426 A CN103976426 A CN 103976426A CN 201410238225 A CN201410238225 A CN 201410238225A CN 103976426 A CN103976426 A CN 103976426A
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- fruit
- enzymolysis
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- passionflower
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- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 29
- 235000013361 beverage Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 241000218995 Passifloraceae Species 0.000 title abstract 5
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 36
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 229920006122 polyamide resin Polymers 0.000 claims abstract description 6
- 235000000370 Passiflora edulis Nutrition 0.000 claims description 35
- 241000218996 Passiflora Species 0.000 claims description 33
- 235000011925 Passiflora alata Nutrition 0.000 claims description 33
- 235000011922 Passiflora incarnata Nutrition 0.000 claims description 33
- 235000013750 Passiflora mixta Nutrition 0.000 claims description 33
- 235000013731 Passiflora van volxemii Nutrition 0.000 claims description 33
- 108090000790 Enzymes Proteins 0.000 claims description 12
- 102000004190 Enzymes Human genes 0.000 claims description 12
- 108010029182 Pectin lyase Proteins 0.000 claims description 10
- 108010051210 beta-Fructofuranosidase Proteins 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 10
- 239000001573 invertase Substances 0.000 claims description 10
- 235000011073 invertase Nutrition 0.000 claims description 10
- 239000000047 product Substances 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000013467 fragmentation Methods 0.000 claims description 5
- 238000006062 fragmentation reaction Methods 0.000 claims description 5
- 230000007062 hydrolysis Effects 0.000 claims description 5
- 238000006460 hydrolysis reaction Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 235000019614 sour taste Nutrition 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 238000001914 filtration Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 7
- 239000003205 fragrance Substances 0.000 description 6
- 230000035764 nutrition Effects 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 239000002253 acid Substances 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 239000004519 grease Substances 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 244000099147 Ananas comosus Species 0.000 description 2
- 235000007119 Ananas comosus Nutrition 0.000 description 2
- 235000004936 Bromus mango Nutrition 0.000 description 2
- 244000115658 Dahlia pinnata Species 0.000 description 2
- 235000012040 Dahlia pinnata Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 240000007228 Mangifera indica Species 0.000 description 2
- 235000014826 Mangifera indica Nutrition 0.000 description 2
- 244000288157 Passiflora edulis Species 0.000 description 2
- 239000004952 Polyamide Substances 0.000 description 2
- 241000508269 Psidium Species 0.000 description 2
- 235000009184 Spondias indica Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 229920002647 polyamide Polymers 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 244000241235 Citrullus lanatus Species 0.000 description 1
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 1
- 241001672694 Citrus reticulata Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 244000136041 Passiflora caerulea Species 0.000 description 1
- 235000011918 Passiflora caerulea Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 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 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003276 anti-hypertensive effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000019577 caloric intake Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 235000020983 fruit intake Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000021018 plums Nutrition 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—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
- 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
- Health & Medical Sciences (AREA)
- Life Sciences & Earth 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)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method for a passifloraceae fruit juice beverage. The preparation method comprises the following steps: treating passifloraceae fruit pulp by enzymolysis, homogenizing the passifloraceae fruit pulp, filtering, passing through a polyamide resin column, collecting effluent, filling, instantly sterilizing at a super-high temperature to obtain finished products. The passifloraceae fruit juice beverage has a sweet and sour taste, is healthy and natural.
Description
Technical field
The present invention relates to a kind of beverage, specifically a kind of preparation method of passion flower fruit juice beverage.
Background technology
Along with growth in the living standard, people not only focus on the taste of food, more focus on nutrition and the healthy functions of food.The development and application of the fruit drink of therefore nutrition, health is expanded rapidly.The output of fruit juice and consumption figure have obtained increasing substantially.On market, various fruit juice is a feast for the eyes, and the flavor enhancement of fruit juice, fragrance, outward appearance and mouthfeel more and more receive consumer's concern.
Passionflower (formal name used at school: Passiflora caerulea L.) is the good to eat fruit of a kind of fragrance, there is the good reputation of " king of fruit juice ", for perennial evergreen is climbed bejuco, strain state grace, evergreen all the year round, blade profile is peculiar, and pattern is bright-coloured, smell fragrance, sweet fruit acid is good to eat, fruit fragrance, edible fruit flesh, sweet and sour taste.With rich flavor, fragrance is pleasant.Passionflower originates in Brazil, afterwards in South America, there is plantation South Africa, Southeast Asian countries, Australia and each department, the South Pacific Ocean.Because the fruit shape of passionflower is like egg, fruit juice color and luster as egg yolk and have the various fruits such as pineapple, guava, banana, mango, grass poison, watermelon, smoked plum, sugarcane and peaches and plums local flavor, so have again egg really, the title of passion fruit.Passionflower whole body is all precious, and according to surveying and determination, passionflower fruit contains and exceedes 135 kinds of above aromatic substances, measure according to chemical analysis, in passionfruit, vitamin A, B, C rich content, also contain phosphorus, calcium, potassium, iron and 17 seed amino acids, go through the compound of 5 kinds, and nutrition and medical value are very high.It is whole, root, leaf can be used as medicine, and has anti-inflammatory, pain relieving, invigorates blood circulation and the effect such as keep fit, lipopenicillinase is hypotensive, and pericarp can be processed into feed.
In dahlia fruit juice, there are 165 kinds of compounds, are suitable for being processed into fruit juice most, or become blended fruit juice with other fruit (as mango, pineapple, guava, mandarin orange orange and apple etc.) processing mixture, can improve significantly mouthfeel and the fragrance of these fruit syrup; Dahlia fruit juice forms peat-reek, has skin maintenance, removes tired, anti-aging, antihypertensive curative effect, has very high nutritive value, economic worth and ornamental value.
Fruit juice kind is more in the market, passion flower fruit juice beverage also studies have reported that, as Chinese patent CN101433351B, a kind of manufacture method of passion flower fruit juice beverage is disclosed, take the broken glue mill method of physics to process passionflower raw material in conjunction with compound bio enzymatic isolation method, comprising: passionflower pretreatment, crushing and beating squeezing initial filter, enzymolysis processing, fruit juice separating, ultra micro micronization processes, prepare burden and add proper amount of sugar, acid and crude antistaling agent, ultra high temperature short time sterilization, the degassed master operation such as filling.But add white granulated sugar, made the pol of product too high, easily brought obesity, carious tooth etc.Because consumer more and more notes their caloric intake, people are more and more concerned about the intake of their sugar every day.How for providing a kind of calorie of lower fruit juice, consumer to become the demand that beverage market is new.
Summary of the invention
The object of the invention is, in order to solve the deficiencies in the prior art, provides a kind of preparation method of passion flower fruit juice beverage.
The preparation method of a kind of passion flower fruit juice beverage of the present invention, comprises the steps:
1) select fresh passionflower, remove branches and leaves, sick wormed fruit, decayed fruit, rotten fruit, crude fruit, cleaning, fragmentation, obtain pulp;
2) enzymolysis: by the pulp obtaining, add the pure water of 2 times of weight, regulate pH5-6, be placed in sealing and fermenting tank, add the complex enzyme of pectase, invertase, pectin lyase to carry out enzymolysis, enzymolysis time is 1-2 hour, and hydrolysis temperature is 43-45 DEG C, the weight ratio of pectase, invertase, pectin lyase is 5:3:2, and complex enzyme addition is 40-80mg/kg;
3) passionflower homogeneous slurry enzymolysis being obtained, filters, and collects filtrate;
4) filtrate is passed through to polyamide resin column, collect efflux;
5) filling, ultrahigh-temperature instant sterilization, obtains finished product.
Described homogeneous, the preferred 25-35MPa of pressure, preferred 5-10min of time.
Compared with prior art, the present invention has the following advantages:
1, the complex enzyme processing of the present invention to passionflower pulp, can fully decompose the nutritional labeling in passionflower fruit, make macromolecular substances fragment into little point of subconstiuent, the composition such as fat, pectin in fruit decomposes completely, stripping, makes the nutrition of fruit be easier to absorb.
2, the present invention, by homogeneous, makes material refinement under the triple role that the particle of passionflower is expanded in extruding, thump and decompression, thereby material can be mixed more uniformly mutually, thereby makes whole product system more stable.
3, the seed kind of fresh passionflower contains abundant grease, in the enzymolysis process of complex enzyme, can decompose out, if removed, make fruit juice muddiness, layering, the present invention, by after homogeneous, can not form the grease of problem system by the absorption of polyamide column with fruit juice, can remove unnecessary grease on the one hand, on the other hand, can improve the color and luster of fruit juice, juice clarification after adsorbing by polyamide column, well-illuminated.
4, the present invention does not add any food additives, adopt ultrahigh-temperature instant sterilization, nutrition and the local flavor of passionflower are retained, in acid, be with micro-sweet, manually do not add sucrose, avoided the interpolation of white granulated sugar to bring health problem, natural health, meets the demand that people are more and more higher to fruit drink safety, nutrition and flavor taste.
Detailed description of the invention
With embodiment, the invention will be further described below, but the present invention is not limited to these embodiment.
Embodiment 1:
A preparation method for passion flower fruit juice beverage, comprises the steps:
1) select fresh passionflower 100kg, remove branches and leaves, sick wormed fruit, decayed fruit, rotten fruit, crude fruit, cleaning, fragmentation, obtain pulp;
2) enzymolysis: by the pulp obtaining, add the pure water of 2 times of weight, regulate pH5, be placed in sealing and fermenting tank, add the complex enzyme of pectase, invertase, pectin lyase to carry out enzymolysis, enzymolysis time is 1.5 hours, and hydrolysis temperature is 43-45 DEG C, the weight ratio of pectase, invertase, pectin lyase is 5:3:2, and complex enzyme addition is 60mg/kg;
3) passionflower homogeneous slurry enzymolysis being obtained, filters, and collects filtrate;
4) filtrate is passed through to polyamide resin column, collect efflux;
5) filling, ultrahigh-temperature instant sterilization, obtains finished product.
Embodiment 2:
A preparation method for passion flower fruit juice beverage, comprises the steps:
1) select fresh passionflower 100kg, remove branches and leaves, sick wormed fruit, decayed fruit, rotten fruit, crude fruit, cleaning, fragmentation, obtain pulp;
2) enzymolysis: by the pulp obtaining, add the pure water of 2 times of weight, regulate pH6, be placed in sealing and fermenting tank, add the complex enzyme of pectase, invertase, pectin lyase to carry out enzymolysis, enzymolysis time is 2 hours, and hydrolysis temperature is 43-45 DEG C, the weight ratio of pectase, invertase, pectin lyase is 5:3:2, and complex enzyme addition is 40mg/kg;
3) passionflower homogeneous slurry enzymolysis being obtained, filters, and collects filtrate;
4) filtrate is passed through to polyamide resin column, collect efflux;
5) filling, ultrahigh-temperature instant sterilization, obtains finished product.
Embodiment 3:
A preparation method for passion flower fruit juice beverage, comprises the steps:
1) select fresh passionflower 100kg, remove branches and leaves, sick wormed fruit, decayed fruit, rotten fruit, crude fruit, cleaning, fragmentation, obtain pulp;
2) enzymolysis: by the pulp obtaining, add the pure water of 2 times of weight, regulate pH5.5, be placed in sealing and fermenting tank, add the complex enzyme of pectase, invertase, pectin lyase to carry out enzymolysis, enzymolysis time is 1 hour, and hydrolysis temperature is 43-45 DEG C, the weight ratio of pectase, invertase, pectin lyase is 5:3:2, and complex enzyme addition is 80mg/kg;
3) passionflower homogeneous slurry enzymolysis being obtained, filters, and collects filtrate;
4) filtrate is passed through to polyamide resin column, collect efflux;
5) filling, ultrahigh-temperature instant sterilization, obtains finished product.
Claims (2)
1. a preparation method for passion flower fruit juice beverage, is characterized in that comprising the steps:
1) select fresh passionflower, remove branches and leaves, sick wormed fruit, decayed fruit, rotten fruit, crude fruit, cleaning, fragmentation, obtain pulp;
2) enzymolysis: by the pulp obtaining, add the pure water of 2 times of weight, regulate pH5-6, be placed in sealing and fermenting tank, add the complex enzyme of pectase, invertase, pectin lyase to carry out enzymolysis, enzymolysis time is 1-2 hour, and hydrolysis temperature is 43-45 DEG C, the weight ratio of pectase, invertase, pectin lyase is 5:3:2, and complex enzyme addition is 40-80mg/kg;
3) passionflower homogeneous slurry enzymolysis being obtained, filters, and collects filtrate;
4) filtrate is passed through to polyamide resin column, collect efflux;
5) filling, ultrahigh-temperature instant sterilization, obtains finished product.
2. a preparation method for passion flower fruit juice beverage, is characterized in that: described homogeneous, and pressure is 25-35MPa, the time is 5-10min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410238225.0A CN103976426B (en) | 2014-05-30 | 2014-05-30 | A kind of preparation method of passion flower fruit juice beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410238225.0A CN103976426B (en) | 2014-05-30 | 2014-05-30 | A kind of preparation method of passion flower fruit juice beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103976426A true CN103976426A (en) | 2014-08-13 |
| CN103976426B CN103976426B (en) | 2015-12-02 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410238225.0A Expired - Fee Related CN103976426B (en) | 2014-05-30 | 2014-05-30 | A kind of preparation method of passion flower fruit juice beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103976426B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366615A (en) * | 2014-10-21 | 2015-02-25 | 李恩东 | Passion fruit juice and preparation method of passion fruit juice |
| CN104957712A (en) * | 2015-06-23 | 2015-10-07 | 广西南亚热带农业科学研究所 | Processing technology of NFC passion fruit juice |
| CN106343305A (en) * | 2016-08-20 | 2017-01-25 | 张红青 | Malus asiatica-passiflora caerulea-honey beverage and preparation method thereof |
| CN107183434A (en) * | 2017-06-26 | 2017-09-22 | 湖南文理学院 | A kind of preparation method of threeleaf akebia fruit drink |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101049142A (en) * | 2007-05-11 | 2007-10-10 | 华南理工大学 | Method for preparing fruit flesh and fruit juice of Passionfruit |
| CN101433351A (en) * | 2008-12-15 | 2009-05-20 | 东莞市日之泉集团有限公司 | Method for preparing passion flower fruit juice beverage |
| WO2011129693A1 (en) * | 2010-04-13 | 2011-10-20 | Friesland Brands B.V. | Probiotics-containing liquid fruit product |
| CN102613623A (en) * | 2012-01-20 | 2012-08-01 | 陈金爱 | Passion fruit-kiwi fruit composite juice and preparation method thereof |
-
2014
- 2014-05-30 CN CN201410238225.0A patent/CN103976426B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101049142A (en) * | 2007-05-11 | 2007-10-10 | 华南理工大学 | Method for preparing fruit flesh and fruit juice of Passionfruit |
| CN101433351A (en) * | 2008-12-15 | 2009-05-20 | 东莞市日之泉集团有限公司 | Method for preparing passion flower fruit juice beverage |
| WO2011129693A1 (en) * | 2010-04-13 | 2011-10-20 | Friesland Brands B.V. | Probiotics-containing liquid fruit product |
| CN102613623A (en) * | 2012-01-20 | 2012-08-01 | 陈金爱 | Passion fruit-kiwi fruit composite juice and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366615A (en) * | 2014-10-21 | 2015-02-25 | 李恩东 | Passion fruit juice and preparation method of passion fruit juice |
| CN104957712A (en) * | 2015-06-23 | 2015-10-07 | 广西南亚热带农业科学研究所 | Processing technology of NFC passion fruit juice |
| CN106343305A (en) * | 2016-08-20 | 2017-01-25 | 张红青 | Malus asiatica-passiflora caerulea-honey beverage and preparation method thereof |
| CN107183434A (en) * | 2017-06-26 | 2017-09-22 | 湖南文理学院 | A kind of preparation method of threeleaf akebia fruit drink |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103976426B (en) | 2015-12-02 |
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