CN104188001A - White fungus-pyrus xerophila compound fruit and vegetable juice and preparation method thereof - Google Patents
White fungus-pyrus xerophila compound fruit and vegetable juice and preparation method thereof Download PDFInfo
- Publication number
- CN104188001A CN104188001A CN201410441136.6A CN201410441136A CN104188001A CN 104188001 A CN104188001 A CN 104188001A CN 201410441136 A CN201410441136 A CN 201410441136A CN 104188001 A CN104188001 A CN 104188001A
- Authority
- CN
- China
- Prior art keywords
- white fungus
- juice
- xerophila
- pyrus
- vegetable juice
- 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
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 28
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 18
- 150000001875 compounds Chemical class 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims description 18
- 241000233866 Fungi Species 0.000 claims abstract description 32
- 239000000463 material Substances 0.000 claims abstract description 13
- 229920001817 Agar Polymers 0.000 claims abstract description 4
- 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
- 239000008272 agar Substances 0.000 claims abstract description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 4
- 235000003599 food sweetener Nutrition 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
- 239000003765 sweetening agent Substances 0.000 claims abstract description 4
- 235000015206 pear juice Nutrition 0.000 claims description 15
- 241000220324 Pyrus Species 0.000 claims description 13
- 239000002002 slurry Substances 0.000 claims description 12
- 235000021017 pears Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 239000002131 composite material Substances 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 235000014443 Pyrus communis Nutrition 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 3
- 238000005213 imbibition Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 230000011218 segmentation Effects 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000009849 vacuum degassing Methods 0.000 claims description 3
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 abstract description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 abstract description 3
- 229910052782 aluminium Inorganic materials 0.000 abstract description 3
- 229910052785 arsenic Inorganic materials 0.000 abstract description 3
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 abstract description 3
- 239000010949 copper Substances 0.000 abstract description 3
- 229910052802 copper Inorganic materials 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 2
- 241001482243 Pyrus xerophila Species 0.000 abstract 2
- 235000010419 agar Nutrition 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 description 4
- 241001506047 Tremella Species 0.000 description 3
- 235000019629 palatability Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 239000004411 aluminium Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 230000014860 sensory perception of taste Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C 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
- A23L2/52—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
- A23L2/60—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
- A23L2/76—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by removal of gases
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; 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
Abstract
The invention relates to white fungus-pyrus xerophila compound fruit and vegetable juice. The white fungus-pyrus xerophila compound fruit and vegetable juice is prepared from white fungus pulp, pyrus xerophila juice and auxiliary materials. The white fungus-pyrus xerophila compound fruit and vegetable juice is characterized in that the mass ratio of the white fungus pulp to the pyrus xerophila juice is 10% to 40%; the auxiliary materials include a sweetening agent, agar and sodium carboxymethylcellulose, the mass of which respectively accounts for 0.1% of the total mass of the white fungus-pyrus xerophila compound fruit and vegetable juice. Conforming to sensory indexes, the white fungus-pyrus xerophila compound fruit and vegetable juice is shallow yellow, is clear without viscous feeling, has the special taste of compound fruit and vegetable juice, has a blended harmonious flavor and palatable sweet and sour tastes and has no peculiar smell. Conforming to physicochemical indexes, the white fungus-pyrus xerophila compound fruit and vegetable juice has the properties that the content of aluminum is less than or equal to 1.0 milligram/liter, the content of copper is less than or equal to 3 milligram/liter, and the content of arsenic is less than or equal to 0.2 milligram/liter.
Description
Technical field
The present invention relates to composite natural fruit and vegetable juice field, be specifically related to white fungus, peace pears compound fruit and vegetable juice and preparation method.
Background technology
White fungus has another name called tremella, have the good reputation of " hat in bacterium ".White fungus taste is sweet and refreshing, contain 17 seed amino acids, tremella polysaccharides, organic acid, crude fibre and multivitamin and mineral matter including human body 8 seed amino acids, wherein tremella polysaccharides accounts for the more than 70% of dry, is the main component of white fungus nourishing and efficient functional.Peace pears have another name called sour pears, be rich in sugar, organic acid, pectin, vitamin C, and content of mineral substances are abundant in peace pear fruit.Not only sour and sweet palatability of white fungus peace pears compound fruit and vegetable juice beverage, but also there is the health-care effects such as nourishing and fit keeping function.
Summary of the invention
The compound fruit and vegetable juice that the object of the present invention is to provide a kind of white fungus, peace pears to make, and the preparation method of this Juice, to overcome the deficiencies in the prior art.
The present invention has adopted such technical scheme:
The present invention chooses white fungus, An Li, makes respectively Juice, adds auxiliary material, and its preparation method is: 1) mix, allocate; 2) homogeneous, degassed 3) filling, exhaust, capping, sterilization, cooling.
Be specially: described white fungus, peace pears compound fruit and vegetable juice, made by white fungus slurry, peace pear juice and auxiliary material, it is characterized in that, the mass ratio of white fungus slurry, peace pear juice is 10%: 40%;
Described auxiliary material and mass ratio be respectively: sweetener is gross mass 0.1%; Agar is 0.1% of gross mass; Sodium carboxymethylcellulose is 0.1% of gross mass.
The preparation method of white fungus slurry is:
Choose ear meat plumpness, the pure white micro-Huang of color, the base of a fruit head raw material without stain impurity, after clear water rinsing, add 4 times of about 8-12 hour of emerge in worm water, make the abundant imbibition of white fungus, add suitable quantity of water to enter beater making beating in the white fungus after expanding, through colloid mill circular grinding, for subsequent use after homogeneous again.
The preparation method of peace pear juice is:
After peace pear fruit cleans, be broken into the fritter of granularity 1-1.5 centimetre, add 0.2% pectase preparation, then expression separation, filtration, obtains peace pear juice.
The method of described composite fruit juice is following step:
1) mix, allocate: proportionally take white fungus slurry, peace pear juice and auxiliary material, mixing preparation, stirs;
2) homogeneous, degassed: carry out homogeneous processing in 60 DEG C of left and right of feed temperature, homogenization pressure is 10 MPas, homogeneous is squeezed into vacuum degassing machine by feed liquid after processing immediately, is under the condition of 0.091 MPa degassed 5 minutes in vacuum;
3) filling, exhaust, capping, sterilization, cooling: degassed homogeneous rear juice is preheating to 70-80 DEG C, filling while hot, the Steam Heating of being honored as a queen in advance 10 minutes, to get rid of the space of bottom clearance part in bottle, it is best after capping, adopting ultra high temperature short time sterilization, and segmentation is cooling.
Organoleptic indicator of the present invention:
Color and luster is pale yellow, and juice is limpid, without thickness sense, has the exclusive flavour of compound fruit and vegetable juice, and sense of taste is in harmonious proportion, sour and sweet palatability free from extraneous odour.
Physical and chemical index:
Aluminium≤1.0 mg/litre; Copper≤3 mg/litre; Arsenic≤0.2 mg/litre.
Detailed description of the invention
Specific embodiment: the present invention chooses white fungus, An Li, makes respectively Juice, adds auxiliary material, and its preparation method is: 1) mix, allocate; 2) homogeneous, degassed 3) filling, exhaust, capping, sterilization, cooling.
Be specially: described white fungus, peace pears compound fruit and vegetable juice, made by white fungus slurry, peace pear juice and auxiliary material, it is characterized in that, the mass ratio of white fungus slurry, peace pear juice is 10%: 40%;
Described auxiliary material and mass ratio be respectively: sweetener is gross mass 0.1%; Agar is 0.1% of gross mass; Sodium carboxymethylcellulose is 0.1% of gross mass.
The preparation method of white fungus slurry is:
Choose ear meat plumpness, the pure white micro-Huang of color, the base of a fruit head raw material without stain impurity, after clear water rinsing, add 4 times of about 8-12 hour of emerge in worm water, make the abundant imbibition of white fungus, add suitable quantity of water to enter beater making beating in the white fungus after expanding, through colloid mill circular grinding, for subsequent use after homogeneous again.
The preparation method of peace pear juice is:
After peace pear fruit cleans, be broken into the fritter of granularity 1-1.5 centimetre, add 0.2% pectase preparation, then expression separation, filtration, obtains peace pear juice.
The method of described composite fruit juice is following step:
1) mix, allocate: proportionally take white fungus slurry, peace pear juice and auxiliary material, mixing preparation, stirs;
2) homogeneous, degassed: carry out homogeneous processing in 60 DEG C of left and right of feed temperature, homogenization pressure is 10 MPas, homogeneous is squeezed into vacuum degassing machine by feed liquid after processing immediately, is under the condition of 0.091 MPa degassed 5 minutes in vacuum;
3) filling, exhaust, capping, sterilization, cooling: degassed homogeneous rear juice is preheating to 70-80 DEG C, filling while hot, the Steam Heating of being honored as a queen in advance 10 minutes, to get rid of the space of bottom clearance part in bottle, it is best after capping, adopting ultra high temperature short time sterilization, and segmentation is cooling.
Organoleptic indicator of the present invention:
Color and luster is pale yellow, and juice is limpid, without thickness sense, has the exclusive flavour of compound fruit and vegetable juice, and sense of taste is in harmonious proportion, sour and sweet palatability free from extraneous odour.
Physical and chemical index:
Aluminium≤1.0 mg/litre; Copper≤3 mg/litre; Arsenic≤0.2 mg/litre.
Claims (4)
1. white fungus, a peace pears compound fruit and vegetable juice, be made up of white fungus slurry, peace pear juice and auxiliary material, it is characterized in that, the mass ratio of white fungus slurry, peace pear juice is 10%: 40%; Described auxiliary material and mass ratio be respectively: sweetener is gross mass 0.1%; Agar is 0.1% of gross mass; Sodium carboxymethylcellulose is 0.1% of gross mass.
2. according to composite fruit juice claimed in claim 1, it is characterized in that: the preparation method of white fungus slurry is:
Choose ear meat plumpness, the pure white micro-Huang of color, the base of a fruit head raw material without stain impurity, after clear water rinsing, add 4 times of about 8-12 hour of emerge in worm water, make the abundant imbibition of white fungus, add suitable quantity of water to enter beater making beating in the white fungus after expanding, through colloid mill circular grinding, for subsequent use after homogeneous again.
3. according to composite fruit juice claimed in claim 1, it is characterized in that: the preparation method of peace pear juice is:
After peace pear fruit cleans, be broken into the fritter of granularity 1-1.5 centimetre, add 0.2% pectase preparation, then expression separation, filtration, obtains peace pear juice.
4. according to composite fruit juice claimed in claim 1, it is characterized in that: the method for described composite fruit juice is following step:
1) mix, allocate: proportionally take white fungus slurry, peace pear juice and auxiliary material, mixing preparation, stirs;
2) homogeneous, degassed: carry out homogeneous processing in 60 DEG C of left and right of feed temperature, homogenization pressure is 10 MPas, homogeneous is squeezed into vacuum degassing machine by feed liquid after processing immediately, is under the condition of 0.091 MPa degassed 5 minutes in vacuum;
3) filling, exhaust, capping, sterilization, cooling: degassed homogeneous rear juice is preheating to 70-80 DEG C, filling while hot, the Steam Heating of being honored as a queen in advance 10 minutes, to get rid of the space of bottom clearance part in bottle, it is best after capping, adopting ultra high temperature short time sterilization, and segmentation is cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410441136.6A CN104188001A (en) | 2014-08-22 | 2014-08-22 | White fungus-pyrus xerophila compound fruit and vegetable juice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410441136.6A CN104188001A (en) | 2014-08-22 | 2014-08-22 | White fungus-pyrus xerophila compound fruit and vegetable juice and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104188001A true CN104188001A (en) | 2014-12-10 |
Family
ID=52073516
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410441136.6A Pending CN104188001A (en) | 2014-08-22 | 2014-08-22 | White fungus-pyrus xerophila compound fruit and vegetable juice and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104188001A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211443A (en) * | 2015-11-13 | 2016-01-06 | 成都食为天科技有限公司 | A kind of snow pear tremella tea |
| CN105661212B (en) * | 2016-04-01 | 2018-11-30 | 廊坊师范学院 | The preparation method of corn tremella clear-juice beverage |
| CN109007767A (en) * | 2018-07-11 | 2018-12-18 | 戴家庆 | A kind of washing series tremella fruit paste sauce and preparation method thereof |
-
2014
- 2014-08-22 CN CN201410441136.6A patent/CN104188001A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211443A (en) * | 2015-11-13 | 2016-01-06 | 成都食为天科技有限公司 | A kind of snow pear tremella tea |
| CN105661212B (en) * | 2016-04-01 | 2018-11-30 | 廊坊师范学院 | The preparation method of corn tremella clear-juice beverage |
| CN109007767A (en) * | 2018-07-11 | 2018-12-18 | 戴家庆 | A kind of washing series tremella fruit paste sauce and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101856135A (en) | Carambola composite health-care beverage and processing technology thereof | |
| CN103387907A (en) | Preparation method of medlar yellow wine | |
| CN103393187A (en) | Processing method of kumquat juice | |
| CN104188001A (en) | White fungus-pyrus xerophila compound fruit and vegetable juice and preparation method thereof | |
| CN102626158B (en) | Green tea beverage and preparation method thereof | |
| CN104223248A (en) | Tomato, orange and celery compound fruit and vegetable juice and preparation method thereof | |
| CN110419654A (en) | A kind of compound juice beverage and its production technology | |
| CN104351890A (en) | Production method of shiitake and almond milk drink | |
| CN105614577A (en) | Banana and mango juice beverage and preparation method thereof | |
| CN103005565A (en) | Mulberry and litchi compound juice beverage and preparation method thereof | |
| CN105238635A (en) | Brewing technology of orange wine | |
| CN104351745A (en) | Production method of Pleurotus eryngii pulp drink | |
| CN102273698A (en) | Green plum composite fruit drink and preparation method thereof | |
| CN108102867A (en) | A kind of production method of pear cv nanguo brandy as distilled liquor | |
| CN103749814A (en) | Apple healthcare tea and preparation method thereof | |
| CN104489820A (en) | Method for preparing dragon fruit liquid | |
| CN105146638A (en) | Preparation method of pleurotus eryngii compound beverage | |
| CN101473983A (en) | Method for producing compound beverage with pineapple and gulfweed juices | |
| CN104305420A (en) | Donkey-hide gelatin, longan and walnut beverage and preparation method thereof | |
| CN104222409A (en) | Processing method of health orange tea | |
| CN105524758A (en) | Wild bilberry beer and preparation method thereof | |
| CN103371391A (en) | Production method of tremella-lily beverage | |
| CN103783621A (en) | Beverage with suspended ginseng particles and preparation method thereof | |
| CN103843909A (en) | Needle mushroom and soybean compound beverage and preparation method thereof | |
| CN103948024B (en) | Pure natural apple young fruit composite oral liquid and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141210 |