CN104187949A - 减肥降压复合蔬菜汁及制备方法 - Google Patents
减肥降压复合蔬菜汁及制备方法 Download PDFInfo
- Publication number
- CN104187949A CN104187949A CN201410396316.7A CN201410396316A CN104187949A CN 104187949 A CN104187949 A CN 104187949A CN 201410396316 A CN201410396316 A CN 201410396316A CN 104187949 A CN104187949 A CN 104187949A
- Authority
- CN
- China
- Prior art keywords
- juice
- celery
- pumpkin
- compound vegetable
- wax gourd
- 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.)
- Pending
Links
- 235000015192 vegetable juice Nutrition 0.000 title claims abstract description 27
- 150000001875 compounds Chemical class 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 230000000694 effects Effects 0.000 title abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 68
- 240000007087 Apium graveolens Species 0.000 claims abstract description 37
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 37
- 235000010591 Appio Nutrition 0.000 claims abstract description 37
- 244000036905 Benincasa cerifera Species 0.000 claims abstract description 31
- 235000011274 Benincasa cerifera Nutrition 0.000 claims abstract description 31
- 235000000832 Ayote Nutrition 0.000 claims abstract description 30
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 30
- 240000001980 Cucurbita pepo Species 0.000 claims abstract description 30
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 30
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 30
- 239000000463 material Substances 0.000 claims abstract description 20
- 239000007787 solid Substances 0.000 claims abstract description 6
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 4
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 238000009835 boiling Methods 0.000 claims description 12
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 11
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 11
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 6
- 206010053615 Thermal burn Diseases 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- 238000013138 pruning Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 239000002220 antihypertensive agent Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 5
- 238000006424 Flood reaction Methods 0.000 claims description 3
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 239000001569 carbon dioxide Substances 0.000 claims description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 3
- 238000005352 clarification Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 235000015203 fruit juice Nutrition 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 230000014759 maintenance of location Effects 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 235000011121 sodium hydroxide Nutrition 0.000 claims description 3
- 238000010129 solution processing Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000009849 vacuum degassing Methods 0.000 claims description 3
- 244000241257 Cucumis melo Species 0.000 claims 3
- 235000019640 taste Nutrition 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 4
- 235000000346 sugar Nutrition 0.000 abstract description 3
- 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 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 239000002244 precipitate Substances 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 abstract 1
- 241000219112 Cucumis Species 0.000 description 8
- 206010020772 Hypertension Diseases 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000003276 anti-hypertensive effect Effects 0.000 description 1
- 230000003143 atherosclerotic effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000007170 pathology Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- 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
- A23L2/70—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
- 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)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
一种减肥降压复合蔬菜汁及制备方法，是由是由冬瓜汁、芹菜汁、南瓜汁和辅料制成的，其特征在于，冬瓜汁、芹菜汁和南瓜汁的质量比例为6％∶15％∶10％；所述辅料及质量比分别是：白砂糖为总质量的8％；羧甲基纤维素钠为总质量的0.1％；精盐为总质量0.2％。本发明的感官指标：呈淡绿色，均匀一致，具有冬瓜、芹菜、南瓜特有的浓郁香味，口感清爽，无异味，汁液均匀浑浊，久置后允许有少量沉淀。理化指标：可溶性固形物≥12％；总糖11％-12％。
Description
技术领域
本发明涉及天然复合蔬菜汁领域，具体涉及减肥降压复合蔬菜汁及制备方法。
背景技术
复合蔬菜汁有重要的营养价值，对维护人体健康有着重要的意义。冬瓜又名枕瓜、白瓜，性平、微寒，有利水、清爽、消热、解毒的效用，冬瓜对高血压、肥胖者大有裨益，具有降压、利尿、消肿的作用。芹菜性凉，味甘、苦，含有降压作用的芹菜碱，因其有强烈的芳香味，很受人们的欢迎。南瓜性温，味甘，能有效地防治糖尿病、高血压及肝脏、肾脏的一些病变，除糖类和胡萝卜素的含量较高外，纤维素含量也较多，营养极为丰富，是一种具有特殊保健功能的食物，长期食用，既可增强人体免疫力，又对预防高血压、糖尿病、冠心病、动脉粥样硬化有明显益处。利用具有保健作用的冬瓜、芹菜、南瓜、姜，可制出香气纯正、降压降脂的香辛味复合蔬菜汁饮料。
发明内容
本发明的目的在于提供一种减肥降压制成的复合蔬菜汁，及该蔬菜汁的制备方法，以克服现有技术中存在的不足。
本发明采用了这样的技术方案：
本发明选取冬瓜、芹菜、南瓜分别制成蔬菜汁，添加辅料，其制备方法为：1)、混合调配；2)、均质；3)脱气；4)杀菌、冷却。
具体为：所述减肥降压复合蔬菜汁，是由甜冬瓜汁、芹菜汁、南瓜汁和辅料制成的，其特征在于，冬瓜汁、芹菜汁和南瓜汁的质量比例为6％∶15％∶10％。
所述辅料及质量比分别是：白砂糖为总质量的8％；羧甲基纤维素钠为总质量的0.1％；精盐为总质量0.2％。
冬瓜汁的制备方法是：
1)选料及清洗：选用新鲜、肉质紧密肥厚、成熟度较高的冬瓜为原料，将表面泥沙清洗干净，用力削去外皮，挖除瓜瓤和籽，切成均匀的块状；
2)烫煮：将块状的冬瓜倒入沸水中烫煮5分钟左右，至冬瓜透明为止，取出，用冷水冲洗1-2次；
3)榨汁：将烫煮的瓜块放入螺旋榨汁机中进行榨汁，然后澄清过滤。
芹菜汁的制备方法是：
1)挑选、去根：选择茎长、粗大、色青白、成熟的新鲜芹菜，切去菜根，用清水反复清洗干净，控干水分；
2)护色：将洗净的芹菜放入0.15摩尔/升的碳酸钾水溶液中浸渍15分钟，然后进行水洗，接着用100℃0.01摩尔/升的氢氧化钠水溶液处理3分钟，最后投入冷水中进行护色；
3)榨汁、过滤：将经护色处理的芹菜切成6-8厘米长的节放入榨汁机中压榨得粗芹菜汁，然后过80目纱布，得芹菜澄清汁，备用。
南瓜汁的制备方法是：
1)挑选：选成熟而不过熟、无腐烂、无坏斑的南瓜作原料；
2)清洗、去皮：将南瓜清洗干净，削去外皮，挖除瓜瓤，切成均匀的快；
3)热蒸、打浆：放入锅内蒸20分钟左右，使物料全部蒸熟，然后放入筛孔直径为0.5毫米的打浆机中进行打浆，然后用80目筛过滤得南瓜汁，备用。
所述复合蔬菜汁的方法为下述步骤：
1)按照比例称冬瓜汁、芹菜汁、南瓜汁和辅料，混合调配，搅拌均匀；
2)把步骤1)所获混合料，以工作压力为21兆帕，利用高压均质机进入均质；
3)脱气：均质后的复合蔬菜汁经真空脱气机脱气，灌装封口；
4)杀菌、冷却；把灌装封口的果汁放入60-80℃的热水中预热，沸煮12-14分钟后冷却至常温即可。
本发明的感官指标：
呈淡绿色，均匀一致，具有冬瓜、芹菜、南瓜特有的浓郁香味，口感清爽，无异味，汁液均匀浑浊，久置后允许有少量沉淀。
理化指标：
可溶性固形物≥12％；总糖11％-12％。
具体实施方式
具体实施例：本发明选取冬瓜、芹菜和南瓜分别制成蔬菜汁，添加辅料，其制备方法为：1)、混合调配；2)、均质；3)脱气；4)杀菌、冷却。
具体为：所述减肥降压复合蔬菜汁，是由冬瓜汁、芹菜汁、南瓜汁和辅料制成的，其特征在于，冬瓜汁、芹菜汁和南瓜汁的质量比例为6％∶15％∶10％。
所述辅料及质量比分别是：白砂糖为总质量的8％；羧甲基纤维素钠为总质量的0.1％；精盐为总质量0.2％。
冬瓜汁的制备方法是：
1)选料及清洗：选用新鲜、肉质紧密肥厚、成熟度较高的冬瓜为原料，将表面泥沙清洗干净，用力削去外皮，挖除瓜瓤和籽，切成均匀的块状；
2)烫煮：将块状的冬瓜倒入沸水中烫煮5分钟左右，至冬瓜透明为止，取出，用冷水冲洗1-2次；
3)榨汁：将烫煮的瓜块放入螺旋榨汁机中进行榨汁，然后澄清过滤。
芹菜汁的制备方法是：
1)挑选、去根：选择茎长、粗大、色青白、成熟的新鲜芹菜，切去菜根，用清水反复清洗干净，控干水分；
2)护色：将洗净的芹菜放入0.15摩尔/升的碳酸钾水溶液中浸渍15分钟，然后进行水洗，接着用100℃0.01摩尔/升的氢氧化钠水溶液处理3分钟，最后投入冷水中进行护色；
3)榨汁、过滤：将经护色处理的芹菜切成6-8厘米长的节放入榨汁机中压榨得粗芹菜汁，然后过80目纱布，得芹菜澄清汁，备用。
南瓜汁的制备方法是：
1)挑选：选成熟而不过熟、无腐烂、无坏斑的南瓜作原料；
2)清洗、去皮：将南瓜清洗干净，削去外皮，挖除瓜瓤，切成均匀的快；
3)热蒸、打浆：放入锅内蒸20分钟左右，使物料全部蒸熟，然后放入筛孔直径为0.5毫米的打浆机中进行打浆，然后用80目筛过滤得南瓜汁，备用。
所述复合蔬菜汁的方法为下述步骤：
1)按照比例称冬瓜汁、芹菜汁、南瓜汁和辅料，混合调配，搅拌均匀；
2)把步骤1)所获混合料，以工作压力为21兆帕，利用高压均质机进入均质；
3)脱气：均质后的复合蔬菜汁经真空脱气机脱气，灌装封口；
4)杀菌、冷却；把灌装封口的果汁放入60-80℃的热水中预热，沸煮12-14分钟后冷却至常温即可。
本发明的感官指标：
呈淡绿色，均匀一致，具有冬瓜、芹菜、南瓜特有的浓郁香味，口感清爽，无异味，汁液均匀浑浊，久置后允许有少量沉淀。
理化指标：
可溶性固形物≥12％；总糖11％-12％。
Claims (5)
1.一种减肥降压复合蔬菜汁，是由是由冬瓜汁、芹菜汁、南瓜汁和辅料制成的，其特征在于，冬瓜汁、芹菜汁和南瓜汁的质量比例为6％∶15％∶10％；所述辅料及质量比分别是：白砂糖为总质量的8％；羧甲基纤维素钠为总质量的0.1％；精盐为总质量0.2％。
2.按照权利要求1所述的复合蔬菜汁，其特征在于，冬瓜汁的制备方法是：
1)选料及清洗：选用新鲜、肉质紧密肥厚、成熟度较高的冬瓜为原料，将表面泥沙清洗干净，用力削去外皮，挖除瓜瓤和籽，切成均匀的块状；
2)烫煮：将块状的冬瓜倒入沸水中烫煮5分钟左右，至冬瓜透明为止，取出，用冷水冲洗1-2次；
3)榨汁：将烫煮的瓜块放入螺旋榨汁机中进行榨汁，然后澄清过滤。
3.按照权利要求1所述的复合蔬菜汁，其特征在于，芹菜汁的制备方法是：
1)挑选、去根：选择茎长、粗大、色青白、成熟的新鲜芹菜，切去菜根，用清水反复清洗干净，控干水分；
2)护色：将洗净的芹菜放入0.15摩尔/升的碳酸钾水溶液中浸渍15分钟，然后进行水洗，接着用100℃0.01摩尔/升的氢氧化钠水溶液处理3分钟，最后投入冷水中进行护色；
3)榨汁、过滤：将经护色处理的芹菜切成6-8厘米长的节放入榨汁机中压榨得粗芹菜汁，然后过80目纱布，得芹菜澄清汁，备用。
4.按照权利要求1所述的复合蔬菜汁，其特征在于，南瓜汁的制备方法是：
1)挑选：选成熟而不过熟、无腐烂、无坏斑的南瓜作原料；
2)清洗、去皮：将南瓜清洗干净，削去外皮，挖除瓜瓤，切成均匀的快；
3)热蒸、打浆：放入锅内蒸20分钟左右，使物料全部蒸熟，然后放入筛孔直径为0.5毫米的打浆机中进行打浆，然后用80目筛过滤得南瓜汁，备用。
5.按照权利要求1所述的复合蔬菜汁，其特征在于，所述复合蔬菜汁的方法为下述步骤：
1)按照比例称冬瓜汁、芹菜汁、南瓜汁和辅料，混合调配，搅拌均匀；
2)把步骤1)所获混合料，以工作压力为21兆帕，利用高压均质机进入均质；
3)脱气：均质后的复合蔬菜汁经真空脱气机脱气，灌装封口；
4)杀菌、冷却；把灌装封口的果汁放入60-80℃的热水中预热，沸煮12-14分钟后冷却至常温即可。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410396316.7A CN104187949A (zh) | 2014-08-05 | 2014-08-05 | 减肥降压复合蔬菜汁及制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410396316.7A CN104187949A (zh) | 2014-08-05 | 2014-08-05 | 减肥降压复合蔬菜汁及制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104187949A true CN104187949A (zh) | 2014-12-10 |
Family
ID=52073464
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410396316.7A Pending CN104187949A (zh) | 2014-08-05 | 2014-08-05 | 减肥降压复合蔬菜汁及制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104187949A (zh) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824762A (zh) * | 2015-05-26 | 2015-08-12 | 张立军 | 冬瓜多维植物水的制作方法 |
| CN106901114A (zh) * | 2017-03-15 | 2017-06-30 | 钱建荣 | 一种芹菜汁饮料及其制备方法 |
-
2014
- 2014-08-05 CN CN201410396316.7A patent/CN104187949A/zh active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824762A (zh) * | 2015-05-26 | 2015-08-12 | 张立军 | 冬瓜多维植物水的制作方法 |
| CN106901114A (zh) * | 2017-03-15 | 2017-06-30 | 钱建荣 | 一种芹菜汁饮料及其制备方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101803765B (zh) | 一种调味鱿鱼丁复合鱼肉肠及其制备方法 | |
| CN105747179A (zh) | 一种老油味火锅底料制作方法 | |
| CN102771735B (zh) | 绿茶苦瓜片及其制备方法和应用 | |
| CN104256766A (zh) | 绿藻、苹果复合果蔬汁及制备方法 | |
| CN101438777A (zh) | 一种桔皮酱的制作方法 | |
| CN102356904B (zh) | 一种甘薯黄桃复合浆饮料及其制备方法 | |
| CN104068134B (zh) | 一种红枣枸杞豆腐干的制作方法 | |
| CN104187962A (zh) | 南瓜、苹果复合果蔬汁及制备方法 | |
| CN110771842A (zh) | 牛肉原汤及其加工方法和应用其制备的牛肉料理包 | |
| CN104223254A (zh) | 马蹄、刺梨复合果蔬汁及制备方法 | |
| CN104798933A (zh) | 一种苦荞降压紫薯茶 | |
| CN104206941A (zh) | 一种玫瑰花果冻的生产方法 | |
| CN104256768A (zh) | 萝卜、甜橙复合果蔬汁及制备方法 | |
| CN104187998A (zh) | 树莓、胡萝卜、番茄复合果蔬汁及制备方法 | |
| KR100671746B1 (ko) | 조림 양념 간장 및 이의 제조방법 | |
| CN104187949A (zh) | 减肥降压复合蔬菜汁及制备方法 | |
| CN104187671A (zh) | 一种玫瑰花糕的生产方法 | |
| CN104187966A (zh) | 山楂、红枣、枸杞、胡萝卜复合果蔬汁及制备方法 | |
| CN104187961A (zh) | 芦荟、梨、黄瓜复合果蔬汁及制备方法 | |
| CN104187960A (zh) | 莲藕复合果蔬汁及制备方法 | |
| CN104856177A (zh) | 一种天麻原汁及其制备方法与天麻汁饮料 | |
| CN104304620A (zh) | 一种糖蜜菊芋片的加工方法 | |
| CN104187959A (zh) | 复合浓缩苹果、芹菜果蔬汁及制备方法 | |
| CN104207257A (zh) | 番木瓜、芹菜复合果蔬汁及制备方法 | |
| CN106235211A (zh) | 一种水蜜桃果酱及其制备方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141210 |
|
| WD01 | Invention patent application deemed withdrawn after publication |