CN104207266A - Processing method of pumpkin strawberry juice drink - Google Patents
Processing method of pumpkin strawberry juice drink Download PDFInfo
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- CN104207266A CN104207266A CN201410420686.XA CN201410420686A CN104207266A CN 104207266 A CN104207266 A CN 104207266A CN 201410420686 A CN201410420686 A CN 201410420686A CN 104207266 A CN104207266 A CN 104207266A
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- pumpkin
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- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 51
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 51
- 235000000832 Ayote Nutrition 0.000 title claims abstract description 50
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 50
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 50
- 235000013948 strawberry juice Nutrition 0.000 title claims abstract description 17
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 241000220223 Fragaria Species 0.000 claims abstract description 31
- 235000016623 Fragaria vesca Nutrition 0.000 claims abstract description 31
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims abstract description 31
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000010009 beating Methods 0.000 claims abstract description 3
- 238000001914 filtration Methods 0.000 claims abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 235000000346 sugar Nutrition 0.000 claims description 12
- 235000013361 beverage Nutrition 0.000 claims description 11
- 239000002002 slurry Substances 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 7
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- 238000000034 method Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 4
- 235000005979 Citrus limon Nutrition 0.000 claims description 4
- 244000131522 Citrus pyriformis Species 0.000 claims description 4
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 4
- 235000011090 malic acid Nutrition 0.000 claims description 4
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract 1
- 239000008103 glucose Substances 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 18
- 230000000694 effects Effects 0.000 description 4
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- 235000016709 nutrition 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
- 244000241257 Cucumis melo Species 0.000 description 2
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- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 2
- 230000000711 cancerogenic effect Effects 0.000 description 2
- 235000005473 carotenes Nutrition 0.000 description 2
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- 235000010987 pectin Nutrition 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 208000019838 Blood disease Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 description 1
- 235000003949 Cucurbita mixta Nutrition 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
- 241000196324 Embryophyta Species 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 229930003779 Vitamin B12 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 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 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
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- 239000003963 antioxidant agent Substances 0.000 description 1
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- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
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- 231100000357 carcinogen Toxicity 0.000 description 1
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- 229910017052 cobalt Inorganic materials 0.000 description 1
- 239000010941 cobalt Substances 0.000 description 1
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 1
- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 210000001156 gastric mucosa Anatomy 0.000 description 1
- 235000007919 giant pumpkin Nutrition 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 208000014951 hematologic disease Diseases 0.000 description 1
- 208000018706 hematopoietic system disease Diseases 0.000 description 1
- 230000011132 hemopoiesis Effects 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000003907 kidney function Effects 0.000 description 1
- 208000032839 leukemia Diseases 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
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- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
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- 238000003786 synthesis reaction Methods 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019163 vitamin B12 Nutrition 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc 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
-
- 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
- A23L2/52—Adding ingredients
- A23L2/64—Re-adding volatile aromatic 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
- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to a processing method of a pumpkin strawberry juice drink, and belongs to the technical field of drink processing. The processing method is characterized in that: pumpkin and strawberry are used as the main raw materials, the processing steps comprises pretreatment of raw materials; beating; filtering; blending; homogenizing; sterilizing; filling; checking; and storing. The pumpkin and strawberry are used as the main raw materials and the nutrients in the raw materials can be completely maintained, so that the drink has the health care functions of nourishing yin and tonifying yang, moistening the lung and invigorating the stomach, lowering the level of blood glucose, improving human immunity and preventing and treating cancer, simultaneously the drink is delicious, the processing method is simple and easy to implement, a new path for deep processing of pumpkin and strawberry and value adding to products is developed, and the additional value of products is increased.
Description
Technical field
The present invention relates to a kind of technical field of beverage processing, especially relate to a kind of processing method of pumpkin strawberry beverage.
Background technology
Pumpkin, another name pumpkin, pumpkin, winter squash, golden melon, in oblate spheroid, kettle shape, cylindrical etc., there are longitudinal furrow and protuberance in surface, smooth or have strumae.Epidermis be orange to orange red not etc.Carpopodium has rib groove, and muskmelon pedicel is expanded into horn-like, and its seed is avette or oval.Pumpkin is a kind of vegetables of high nutritive value, and its calcium, iron, carotene carotene content are very high, has removing toxic substances, protects the liver renal function, protects gastric mucosa, helps digest, and eliminates the effects such as carcinogen.
Scientific research shows: containing vitamin and pectin in pumpkin, can bond and eliminate Endophytic bacteria toxin and other harmful substances, as the lead in heavy metal, mercury and radioactive element, can play detoxication; Pumpkin contains abundant cobalt, can enliven the metabolism of human body, promotes hematopoiesis function, and participates in the synthesis of vitamin B12 in human body, to preventing and treating diabetes, reduces blood sugar and has special curative effect; In addition, pumpkin is also rich in zinc, and skin-friendly and nail health, wherein antioxidant bata-carotene has eyeshield, protects the heart and anticancer function.
Strawberry, cry again the red certain kind of berries, the foreign certain kind of berries, the certain kind of berries etc., be a kind of fruit of redness.Outward appearance is in heart-shaped, and delicious red tender, pulp succulence, containing special strong fruit aroma.Strawberry nutrition is worth high, containing enriching vitamin C, the vitamin in strawberry and pectin to improving hypertension, hyperlipidemia all has certain effect.Containing a kind of amine substance in strawberry, also there is auxiliary therapeutic action to the blood disease such as leukaemia, alpastic anemia.In addition, strawberry is the plant that tanin content enriches, and the adsorbable absorption with stoping carcinogenic chemical, has the effect of anti-cancer in vivo.
Pumpkin strawberry beverage pumpkin and strawberry made, comprehensive nutrition easily absorbs, and drinks conveniently, and edible audient is wide, simultaneously also for the deep processing of pumpkin, strawberry and product increment open new way.
Summary of the invention
The object of the invention is to, fully develop the nutritional resource of pumpkin, strawberry, a kind of pumpkin strawberry beverage of plurality of health care functions of nutritious, delay senility, improve immunity and cancer-resisting is provided.
The present invention solves the technical scheme that its technical problem takes: a kind of processing method of pumpkin strawberry beverage, carries out as follows:
A, pretreatment of raw material: select complete pumpkin, strawberry, use clean water respectively;
B, making beating: the pumpkin after cleaning, strawberry are pulled an oar respectively, is processed into slurries;
C, filtration: filtered by slurries respectively, make Pumpkin Juice, strawberry juice;
D, allotment: by Pumpkin Juice, strawberry juice, sugar, malic acid and lemon extract, and appropriate water, mix by a certain percentage, stir, make mixed liquor;
E, homogeneous: be 75-80 DEG C in temperature by mixed liquor, pressure is carry out homogeneous process under the condition of 35Mpa;
F, sterilization: adopt UHT sterilization, temperature is 145 DEG C, time 8-18s;
G, canned: canned under sterile vacuum environment;
H, inspection, storage: whether canned qualified, preserve at normal temperatures if checking.
2. the processing method of a kind of pumpkin strawberry beverage according to claim 1, it is characterized in that: in described step D, certain proportion is following composition, wherein Pumpkin Juice 35-40%, strawberry juice 15-20%, sugar 10%, malic acid 0.08-0.1%, lemon extract 0.8%, all the other are water.
Beneficial effect: the present invention is for primary raw material with pumpkin, strawberry, fully remain the nutriment in raw material, make beverage have nourishment for vitality, moistening lung stomach invigorating, reduce blood sugar, improve body immunity and cancer-prevent and anticancer function, beverage mouthfeel is good simultaneously, simple and convenient processing method, easy to implement, for the deep processing of pumpkin, strawberry and product increment open new way, improve value-added content of product.
Detailed description of the invention
embodiment 1:
1, pretreatment of raw material: select complete pumpkin, strawberry, use clean water respectively;
2, pull an oar: the pumpkin after cleaning, strawberry are pulled an oar respectively, is processed into slurries;
3, filter: respectively slurries are filtered, make Pumpkin Juice, strawberry juice;
4, allocate: by Pumpkin Juice, strawberry juice, sugar, citric acid and essence, all the other are water, mix, stir, make mixed liquor in following ratio, then add a little coconut palm fruit;
| Pumpkin Juice | 30wt% | Strawberry juice | 15wt% |
| Sugar | 8wt% | Citric acid | 0.05wt% |
| Essence | 0.3wt% | Water | Surplus |
5, homogeneous: by the process of mixed liquor homogeneous, temperature is 65 DEG C, and pressure is 30Mpa;
6, sterilization: adopt UHT sterilization, temperature 150 DEG C, time 5s;
7, canned: canned under sterile vacuum environment;
8, check, preserve: whether canned qualified, preserve under normal temperature if check.
embodiment 2:
1, pretreatment of raw material: select complete pumpkin, strawberry, use clean water respectively;
2, pull an oar: the pumpkin after cleaning, strawberry are pulled an oar respectively, is processed into slurries;
3, filter: respectively slurries are filtered, make Pumpkin Juice, strawberry juice;
4, allocate: by Pumpkin Juice, strawberry juice, sugar, citric acid and essence, all the other are water, mix, stir, make mixed liquor in following ratio, add a little milk, pudding, stir;
| Pumpkin Juice | 20wt% | Strawberry juice | 18wt% |
| Sugar | 5wt% | Citric acid | 0.07wt% |
| Essence | 0.5wt% | Water | Surplus |
5, homogeneous: by the process of mixed liquor homogeneous, temperature is 70 DEG C, and pressure is 28Mpa;
6, sterilization: adopt UHT sterilization, temperature 130 DEG C, time 10s;
7, canned: canned under empty sterile environment;
8, check, preserve: whether canned qualified, preserve under normal temperature if check.
Embodiment 3:
1, pretreatment of raw material: select complete pumpkin, strawberry, use clean water respectively;
2, pull an oar: the pumpkin after cleaning, strawberry are pulled an oar respectively, is processed into slurries;
3, filter: respectively slurries are filtered, make Pumpkin Juice, strawberry juice;
4, allocate: by Pumpkin Juice, strawberry juice, sugar, citric acid and essence, add a little honey, all the other are water, mix, stir, make mixed liquor in following ratio;
| Pumpkin Juice | 35wt% | Strawberry juice | 15wt% |
| Sugar | 6wt% | Citric acid | 0.1wt% |
| Essence | 0.5wt% | Water | Surplus |
5, homogeneous: by the process of mixed liquor homogeneous, temperature is 75 DEG C, and pressure is 20Mpa;
6, sterilization: adopt UHT sterilization, temperature 150 DEG C, time 3s;
7, canned: canned under empty sterile environment;
8, check, preserve: whether canned qualified, preserve under normal temperature if check.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (2)
1. a processing method for pumpkin strawberry beverage, is characterized in that: adopt following steps:
A, pretreatment of raw material: select complete pumpkin, strawberry, use clean water respectively;
B, making beating: the pumpkin after cleaning, strawberry are pulled an oar respectively, is processed into slurries;
C, filtration: filtered by slurries respectively, make Pumpkin Juice, strawberry juice;
D, allotment: by Pumpkin Juice, strawberry juice, sugar, malic acid and lemon extract, and appropriate water, mix by a certain percentage, stir, make mixed liquor;
E, homogeneous: be 75-80 DEG C in temperature by mixed liquor, pressure is carry out homogeneous process under the condition of 35Mpa;
F, sterilization: adopt UHT sterilization, temperature is 145 DEG C, time 8-18s;
G, canned: canned under sterile vacuum environment;
H, inspection, storage: whether canned qualified, preserve at normal temperatures if checking.
2. the processing method of a kind of pumpkin strawberry beverage according to claim 1, it is characterized in that: in described step D, certain proportion is following composition, wherein Pumpkin Juice 35-40%, strawberry juice 15-20%, sugar 10%, malic acid 0.08-0.1%, lemon extract 0.8%, all the other are water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410420686.XA CN104207266A (en) | 2014-08-25 | 2014-08-25 | Processing method of pumpkin strawberry juice drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410420686.XA CN104207266A (en) | 2014-08-25 | 2014-08-25 | Processing method of pumpkin strawberry juice drink |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104207266A true CN104207266A (en) | 2014-12-17 |
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|---|---|---|---|
| CN201410420686.XA Pending CN104207266A (en) | 2014-08-25 | 2014-08-25 | Processing method of pumpkin strawberry juice drink |
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| Country | Link |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007306904A (en) * | 2006-05-17 | 2007-11-29 | Shiro Yamashita | Method for producing baked fruit vegetable juice |
| CN101926485A (en) * | 2009-06-25 | 2010-12-29 | 赵伟 | Preparation method of multiple-nutrition fruit and vegetable beverage |
| CN103431480A (en) * | 2013-09-08 | 2013-12-11 | 夏华 | Processing method of papaya blackberry juice beverage |
| CN103609719A (en) * | 2013-11-20 | 2014-03-05 | 山东伊怡乳业有限公司 | Fabrication method of nutrient-reinforced fresh milk cheese of pumpkin and strawberry |
-
2014
- 2014-08-25 CN CN201410420686.XA patent/CN104207266A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007306904A (en) * | 2006-05-17 | 2007-11-29 | Shiro Yamashita | Method for producing baked fruit vegetable juice |
| CN101926485A (en) * | 2009-06-25 | 2010-12-29 | 赵伟 | Preparation method of multiple-nutrition fruit and vegetable beverage |
| CN103431480A (en) * | 2013-09-08 | 2013-12-11 | 夏华 | Processing method of papaya blackberry juice beverage |
| CN103609719A (en) * | 2013-11-20 | 2014-03-05 | 山东伊怡乳业有限公司 | Fabrication method of nutrient-reinforced fresh milk cheese of pumpkin and strawberry |
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Application publication date: 20141217 |