CN104223254A - Water chestnut and roxburgh rose compound fruit and vegetable juice and preparation method thereof - Google Patents
Water chestnut and roxburgh rose compound fruit and vegetable juice and preparation method thereof Download PDFInfo
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- CN104223254A CN104223254A CN201410446551.0A CN201410446551A CN104223254A CN 104223254 A CN104223254 A CN 104223254A CN 201410446551 A CN201410446551 A CN 201410446551A CN 104223254 A CN104223254 A CN 104223254A
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 52
- 235000003283 Pachira macrocarpa Nutrition 0.000 title claims abstract description 30
- 235000014364 Trapa natans Nutrition 0.000 title claims abstract description 30
- 235000009165 saligot Nutrition 0.000 title claims abstract description 30
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 13
- 150000001875 compounds Chemical class 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims description 15
- 241000220317 Rosa Species 0.000 title abstract 4
- 240000001085 Trapa natans Species 0.000 title description 3
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 45
- 241001083492 Trapa Species 0.000 claims abstract description 27
- 235000020416 water chestnut juice Nutrition 0.000 claims abstract description 19
- 239000000463 material Substances 0.000 claims abstract description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000019640 taste Nutrition 0.000 claims abstract description 6
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 4
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims abstract description 4
- 235000010234 sodium benzoate Nutrition 0.000 claims abstract description 4
- 239000004299 sodium benzoate Substances 0.000 claims abstract description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 15
- 241000220483 Ribes Species 0.000 claims description 12
- 235000000640 Rosa roxburghii Nutrition 0.000 claims description 12
- 240000002547 Rosa roxburghii Species 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 8
- 239000002131 composite material Substances 0.000 claims description 7
- 241000607479 Yersinia pestis Species 0.000 claims description 6
- 201000010099 disease Diseases 0.000 claims description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 229910001220 stainless steel Inorganic materials 0.000 claims description 6
- 239000010935 stainless steel Substances 0.000 claims description 6
- 239000003205 fragrance Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 239000003507 refrigerant Substances 0.000 claims description 5
- 206010036590 Premature baby Diseases 0.000 claims description 3
- 239000003513 alkali Substances 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 239000000835 fiber Substances 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000011265 semifinished product Substances 0.000 claims description 3
- 239000000344 soap Substances 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000009849 vacuum degassing Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims 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 abstract description 10
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 5
- 229930003268 Vitamin C Natural products 0.000 abstract description 5
- 235000019154 vitamin C Nutrition 0.000 abstract description 5
- 239000011718 vitamin C Substances 0.000 abstract description 5
- 239000007787 solid Substances 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 239000013049 sediment Substances 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 abstract 1
- 239000000126 substance Substances 0.000 description 4
- YQUVCSBJEUQKSH-UHFFFAOYSA-N 3,4-dihydroxybenzoic acid Chemical compound OC(=O)C1=CC=C(O)C(O)=C1 YQUVCSBJEUQKSH-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 102000019197 Superoxide Dismutase Human genes 0.000 description 1
- 108010012715 Superoxide dismutase Proteins 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- -1 triterpene compound Chemical class 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
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
- A23L2/02—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
- 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
- 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)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses water chestnut and roxburgh rose compound fruit and vegetable juice which is prepared from the following raw materials in percentage by weight: 50% of water chestnut juice, 20% of roxburgh rose juice and auxiliary materials including 9% of white granulated sugar, 0.25% of citric acid and 0.05% of sodium benzoate. The sensory indexes of the compound fruit and vegetable juice are as follows: the compound fruit and vegetable juice is orange-yellow and uniform, has thick specific mixed harmonic aroma of water chestnuts and roxburgh rose fruit, is sour, sweet and delicious, pure in taste, tasty, cool and refreshing and free of foreign smell, and is clear and transparent and free of suspended matters and sediments. The physicochemical indexes of the compound fruit and vegetable juice are as follows: the juice content is not less than 60%, the soluble solid content is not less than 9.5%, the total acidity is not less than 0.1%, and the vitamin C content is not less than 80mg/100ml.
Description
Technical field
The present invention relates to composite natural fruit and vegetable juice field, be specifically related to water chestnut, Rosa roxburghii compound fruit and vegetable juice and preparation method.
Background technology
Water chestnut has another name called water chestnut, the edible stem tuber moisture of water chestnut is sufficient, sharp and clear good to eat, its carbohydrate, calcium, phosphorus, vitamin C, carrotene equal size are abundant, in addition, water chestnut also containing a kind of antimicrobial component water chestnut English, thus has clearing heat and eliminating phlegm, disappears long-pending effect, is that a kind of local flavor, trophism and health of having concurrently is in the food of one.Rosa roxburghii is a kind of extremely abundant wild resource, its fruit is containing extremely abundant nutriment, containing 12 kinds of vitamins, wherein Vitamin C content is considerably beyond other fruits and vegetables, containing 18 kinds of inorganic salts and micro-and superoxide dismutase, also containing protocatechuic acid and multiple triterpene compound etc.Therefore, the laudatory title that fruit of Grossularia burejensis Berger has " fruits nutrition storehouse ", has obvious nutrition and health care effect.
Summary of the invention
The object of the present invention is to provide a kind of water chestnut, compound fruit and vegetable juice that Rosa roxburghii is made, and the preparation method of this Juice, to overcome the deficiencies in the prior art.
Present invention employs such technical scheme:
The present invention chooses water chestnut, Rosa roxburghii, makes Juice respectively, and add auxiliary material, its preparation method is: 1) mix, allocate; 2) homogeneous, degassed 4) filling, sterilization, cooling.
Be specially: described water chestnut, Rosa roxburghii compound fruit and vegetable juice, be made up, it is characterized in that of water chestnut juice, Cili Juice and auxiliary material, the mass ratio of water chestnut juice, Cili Juice is 50%: 20%;
Described auxiliary material and mass ratio be respectively: white granulated sugar is 9% of gross mass; Citric acid is 0.25% of gross mass; Sodium Benzoate is 0.05% of gross mass.
The preparation method of water chestnut juice is:
1) select materials, clean: select without going rotten, without the stem tuber of disease and pest, the earth or the part germ that wash water chestnut stem tuber surface are got rid of;
2) remove the peel: water chestnut is cleaned and poured in 6% NaOH and 0.5% soap mixed liquor, is heated to 55-60 DEG C, soaks about 10-15 minute, pull out and wash away surperficial alkali lye with clear water, rub and wash away skin;
3) cut into slices, add water liquor: after water chestnut peeling, be cut into thin slice, then add 3 times of poach juice, boil about 10 minutes, obtain that there is giving off a strong fragrance taste, refrigerant sense, micro-mixed water chestnut juice;
4) filter: filtered by the water chestnut juice of the boiling that adds water with filter cloth, removing filter residue obtains water chestnut and extracts juice;
The preparation method of Cili Juice is:
1) fruit picking, choosing fruit: the fruit of Grossularia burejensis Berger maturity period, pluck yellow fruit during this, the Single Roxburgh Rose Fruit under adopting entered basket, delivers to factory process immediately in mid-August to late September; Stainless steel choosing fruit platform carries out, selects orange-yellow, without going rotten, without disease and pest, fruit ripe very likely, removing dark green prematurity, sick wormed fruit and other impurity such as mould decayed fruit and branches and leaves;
2) clean: adopt drum-type water spray fruit washing machine to clean fruit, removing is attached to the dust on fruit of Grossularia burejensis Berger surface and part germ etc.;
3) broken, squeeze the juice, filter: the fruit of Grossularia burejensis Berger after cleaning is broken for 3-5 millimeter fruit block, send in stainless steel juice extractor and squeeze the juice, in the Rosa roxburghii juice squeezed, there is the more impurity such as pulp crude fibre, seed pieces, must filter out with 100 mesh filter screens.
The method of described composite fruit juice is following step:
1) mix, allocate: proportionally take water chestnut juice, Cili Juice and auxiliary material, mixing preparation, stir;
2) homogeneous, degassed: carry out homogeneous process feed temperature about 60 DEG C, homogenization pressure is 10 MPas, immediately feed liquid is squeezed into vacuum degassing machine after homogeneous process is under the condition of 0.091 MPa degassed 5 minutes in vacuum;
3) filling, sterilization, cooling: degassed for homogeneous rear juice is preheating to 70-80 DEG C, filling while hot, the semi-finished product after sealed cans are sent into sterilizer and carries out sterilization, sterilization temperature 100 DEG C, 15 minutes time, classification is lowered the temperature, cooling.
Organoleptic indicator of the present invention:
Orange-yellow, uniformity; There is strong water chestnut, fragrance is coordinated in the distinctive mixing of fruit of Grossularia burejensis Berger; Sweet and sour taste, pure taste, tasty and refreshing, there is refrigerant sense, free from extraneous odour; Clear, no suspended substance and precipitation.
Physical and chemical index:
Juice content >=60%; Soluble solid >=9.5%; Total acidity >=0.1%; Vitamin C content >=80 milligram/100 milliliters.
Detailed description of the invention
Specific embodiment: the present invention chooses water chestnut, Rosa roxburghii, makes Juice respectively, add auxiliary material, its preparation method is: 1) mix, allocate; 2) homogeneous, degassed 4) filling, sterilization, cooling.
Be specially: described water chestnut, Rosa roxburghii compound fruit and vegetable juice, be made up, it is characterized in that of water chestnut juice, Cili Juice and auxiliary material, the mass ratio of water chestnut juice, Cili Juice is 50%: 20%;
Described auxiliary material and mass ratio be respectively: white granulated sugar is 9% of gross mass; Citric acid is 0.25% of gross mass; Sodium Benzoate is 0.05% of gross mass.
The preparation method of water chestnut juice is:
1) select materials, clean: select without going rotten, without the stem tuber of disease and pest, the earth or the part germ that wash water chestnut stem tuber surface are got rid of;
2) remove the peel: water chestnut is cleaned and poured in 6% NaOH and 0.5% soap mixed liquor, is heated to 55-60 DEG C, soaks about 10-15 minute, pull out and wash away surperficial alkali lye with clear water, rub and wash away skin;
3) cut into slices, add water liquor: after water chestnut peeling, be cut into thin slice, then add 3 times of poach juice, boil about 10 minutes, obtain that there is giving off a strong fragrance taste, refrigerant sense, micro-mixed water chestnut juice;
4) filter: filtered by the water chestnut juice of the boiling that adds water with filter cloth, removing filter residue obtains water chestnut and extracts juice;
The preparation method of Cili Juice is:
1) fruit picking, choosing fruit: the fruit of Grossularia burejensis Berger maturity period, pluck yellow fruit during this, the Single Roxburgh Rose Fruit under adopting entered basket, delivers to factory process immediately in mid-August to late September; Stainless steel choosing fruit platform carries out, selects orange-yellow, without going rotten, without disease and pest, fruit ripe very likely, removing dark green prematurity, sick wormed fruit and other impurity such as mould decayed fruit and branches and leaves;
2) clean: adopt drum-type water spray fruit washing machine to clean fruit, removing is attached to the dust on fruit of Grossularia burejensis Berger surface and part germ etc.;
3) broken, squeeze the juice, filter: the fruit of Grossularia burejensis Berger after cleaning is broken for 3-5 millimeter fruit block, send in stainless steel juice extractor and squeeze the juice, in the Rosa roxburghii juice squeezed, there is the more impurity such as pulp crude fibre, seed pieces, must filter out with 100 mesh filter screens.
The method of described composite fruit juice is following step:
1) mix, allocate: proportionally take water chestnut juice, Cili Juice and auxiliary material, mixing preparation, stir;
2) homogeneous, degassed: carry out homogeneous process feed temperature about 60 DEG C, homogenization pressure is 10 MPas, immediately feed liquid is squeezed into vacuum degassing machine after homogeneous process is under the condition of 0.091 MPa degassed 5 minutes in vacuum;
3) filling, sterilization, cooling: degassed for homogeneous rear juice is preheating to 70-80 DEG C, filling while hot, the semi-finished product after sealed cans are sent into sterilizer and carries out sterilization, sterilization temperature 100 DEG C, 15 minutes time, classification is lowered the temperature, cooling.
Organoleptic indicator of the present invention:
Orange-yellow, uniformity; There is strong water chestnut, fragrance is coordinated in the distinctive mixing of fruit of Grossularia burejensis Berger; Sweet and sour taste, pure taste, tasty and refreshing, there is refrigerant sense, free from extraneous odour; Clear, no suspended substance and precipitation.
Physical and chemical index:
Juice content >=60%; Soluble solid >=9.5%; Total acidity >=0.1%; Vitamin C content >=80 milligram/100 milliliters.
Claims (4)
1. water chestnut, a Rosa roxburghii compound fruit and vegetable juice, be made up of water chestnut juice, Cili Juice and auxiliary material, it is characterized in that, the mass ratio of water chestnut juice, Cili Juice is 50%: 20%; Described auxiliary material and mass ratio be respectively: white granulated sugar is 9% of gross mass; Citric acid is 0.25% of gross mass; Sodium Benzoate is 0.05% of gross mass.
2. according to composite fruit juice according to claim 1, it is characterized in that: the preparation method of water chestnut juice is:
1) select materials, clean: select without going rotten, without the stem tuber of disease and pest, the earth or the part germ that wash water chestnut stem tuber surface are got rid of;
2) remove the peel: water chestnut is cleaned and poured in 6% NaOH and 0.5% soap mixed liquor, is heated to 55-60 DEG C, soaks about 10-15 minute, pull out and wash away surperficial alkali lye with clear water, rub and wash away skin;
3) cut into slices, add water liquor: after water chestnut peeling, be cut into thin slice, then add 3 times of poach juice, boil about 10 minutes, obtain that there is giving off a strong fragrance taste, refrigerant sense, micro-mixed water chestnut juice;
4) filter: filtered by the water chestnut juice of the boiling that adds water with filter cloth, removing filter residue obtains water chestnut and extracts juice.
3. according to composite fruit juice according to claim 1, it is characterized in that: the preparation method of Cili Juice is:
1) fruit picking, choosing fruit: the fruit of Grossularia burejensis Berger maturity period, pluck yellow fruit during this, the Single Roxburgh Rose Fruit under adopting entered basket, delivers to factory process immediately in mid-August to late September; Stainless steel choosing fruit platform carries out, selects orange-yellow, without going rotten, without disease and pest, fruit ripe very likely, removing dark green prematurity, sick wormed fruit and other impurity such as mould decayed fruit and branches and leaves;
2) clean: adopt drum-type water spray fruit washing machine to clean fruit, removing is attached to the dust on fruit of Grossularia burejensis Berger surface and part germ etc.;
3) broken, squeeze the juice, filter: the fruit of Grossularia burejensis Berger after cleaning is broken for 3-5 millimeter fruit block, send in stainless steel juice extractor and squeeze the juice, in the Rosa roxburghii juice squeezed, there is the more impurity such as pulp crude fibre, seed pieces, must filter out with 100 mesh filter screens.
4. according to composite fruit juice according to claim 1, it is characterized in that: the method for described composite fruit juice is following step:
1) mix, allocate: proportionally take water chestnut juice, Cili Juice and auxiliary material, mixing preparation, stir;
2) homogeneous, degassed: carry out homogeneous process feed temperature about 60 DEG C, homogenization pressure is 10 MPas, immediately feed liquid is squeezed into vacuum degassing machine after homogeneous process is under the condition of 0.091 MPa degassed 5 minutes in vacuum;
3) filling, sterilization, cooling: degassed for homogeneous rear juice is preheating to 70-80 DEG C, filling while hot, the semi-finished product after sealed cans are sent into sterilizer and carries out sterilization, sterilization temperature 100 DEG C, 15 minutes time, classification is lowered the temperature, cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410446551.0A CN104223254A (en) | 2014-08-29 | 2014-08-29 | Water chestnut and roxburgh rose compound fruit and vegetable juice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410446551.0A CN104223254A (en) | 2014-08-29 | 2014-08-29 | Water chestnut and roxburgh rose compound fruit and vegetable juice and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104223254A true CN104223254A (en) | 2014-12-24 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410446551.0A Pending CN104223254A (en) | 2014-08-29 | 2014-08-29 | Water chestnut and roxburgh rose compound fruit and vegetable juice and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN104223254A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757632A (en) * | 2015-02-28 | 2015-07-08 | 广西瑞启康饮料有限公司 | Fructose rosa roxburghii juice suspending beverage and production method thereof |
| CN105029583A (en) * | 2015-09-17 | 2015-11-11 | 贵州和乐思生态科技开发有限公司 | Thorn pear beverage |
| CN105077455A (en) * | 2015-08-07 | 2015-11-25 | 湖北大展食品有限公司 | Preparation process of water chestnut juice |
| CN106173715A (en) * | 2016-07-21 | 2016-12-07 | 唐翔 | A kind of preparation technology of water chestnut juice |
| CN107510038A (en) * | 2017-07-24 | 2017-12-26 | 华中农业大学 | A kind of preparation method of horseshoe gel food |
| CN109198320A (en) * | 2018-10-31 | 2019-01-15 | 广西乐业县乐宝电子商务有限公司 | A kind of fruit beverage |
-
2014
- 2014-08-29 CN CN201410446551.0A patent/CN104223254A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757632A (en) * | 2015-02-28 | 2015-07-08 | 广西瑞启康饮料有限公司 | Fructose rosa roxburghii juice suspending beverage and production method thereof |
| CN104757632B (en) * | 2015-02-28 | 2017-05-17 | 广西瑞启康饮料有限公司 | Fructose rosa roxburghii juice suspending beverage and production method thereof |
| CN105077455A (en) * | 2015-08-07 | 2015-11-25 | 湖北大展食品有限公司 | Preparation process of water chestnut juice |
| CN105077455B (en) * | 2015-08-07 | 2019-07-05 | 湖北大展食品有限公司 | The preparation process of water chestnut juice |
| CN105029583A (en) * | 2015-09-17 | 2015-11-11 | 贵州和乐思生态科技开发有限公司 | Thorn pear beverage |
| CN106173715A (en) * | 2016-07-21 | 2016-12-07 | 唐翔 | A kind of preparation technology of water chestnut juice |
| CN107510038A (en) * | 2017-07-24 | 2017-12-26 | 华中农业大学 | A kind of preparation method of horseshoe gel food |
| CN109198320A (en) * | 2018-10-31 | 2019-01-15 | 广西乐业县乐宝电子商务有限公司 | A kind of fruit beverage |
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| WD01 | Invention patent application deemed withdrawn after publication |