CN104223255A - Lentinus edodes compound fruit and vegetable juice and preparation method thereof - Google Patents
Lentinus edodes compound fruit and vegetable juice and preparation method thereof Download PDFInfo
- Publication number
- CN104223255A CN104223255A CN201410446565.2A CN201410446565A CN104223255A CN 104223255 A CN104223255 A CN 104223255A CN 201410446565 A CN201410446565 A CN 201410446565A CN 104223255 A CN104223255 A CN 104223255A
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- juice
- mushroom
- sweet orange
- preparation
- compound fruit
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 53
- 150000001875 compounds Chemical class 0.000 title claims abstract description 14
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims description 17
- 235000001715 Lentinula edodes Nutrition 0.000 title abstract 4
- 240000000599 Lentinula edodes Species 0.000 title abstract 4
- 235000005976 Citrus sinensis Nutrition 0.000 claims abstract description 22
- 240000002319 Citrus sinensis Species 0.000 claims abstract description 22
- 239000000463 material Substances 0.000 claims abstract description 13
- 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
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 37
- 230000001954 sterilising effect Effects 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- 239000002131 composite material Substances 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 9
- 235000015203 fruit juice 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
- 239000004677 Nylon Substances 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 230000000694 effects Effects 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 229920001778 nylon Polymers 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 108010059892 Cellulase Proteins 0.000 claims description 3
- 229920000858 Cyclodextrin Polymers 0.000 claims description 3
- 108010010803 Gelatin Proteins 0.000 claims description 3
- 108090000526 Papain Proteins 0.000 claims description 3
- 239000004365 Protease Substances 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 229940106157 cellulase Drugs 0.000 claims description 3
- 229920000159 gelatin Polymers 0.000 claims description 3
- 239000008273 gelatin Substances 0.000 claims description 3
- 235000019322 gelatine Nutrition 0.000 claims description 3
- 235000011852 gelatine desserts Nutrition 0.000 claims description 3
- 238000005360 mashing Methods 0.000 claims description 3
- 229940055729 papain Drugs 0.000 claims description 3
- 235000019834 papain Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims description 3
- 239000011265 semifinished product Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 235000018553 tannin Nutrition 0.000 claims description 3
- 229920001864 tannin Polymers 0.000 claims description 3
- 239000001648 tannin Substances 0.000 claims description 3
- 238000009849 vacuum degassing Methods 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 abstract description 6
- 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
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000007788 liquid Substances 0.000 abstract description 3
- 239000013049 sediment Substances 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 abstract 1
- 239000000126 substance Substances 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 description 1
- RQOCXCFLRBRBCS-UHFFFAOYSA-N (22E)-cholesta-5,7,22-trien-3beta-ol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CCC(C)C)CCC33)C)C3=CC=C21 RQOCXCFLRBRBCS-UHFFFAOYSA-N 0.000 description 1
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 description 1
- 102000012286 Chitinases Human genes 0.000 description 1
- 108010022172 Chitinases Proteins 0.000 description 1
- 208000027219 Deficiency disease Diseases 0.000 description 1
- DNVPQKQSNYMLRS-NXVQYWJNSA-N Ergosterol Natural products CC(C)[C@@H](C)C=C[C@H](C)[C@H]1CC[C@H]2C3=CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C DNVPQKQSNYMLRS-NXVQYWJNSA-N 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- 229920001491 Lentinan Polymers 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229940115286 lentinan Drugs 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 208000007442 rickets Diseases 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
-
- 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
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses lentinus edodes compound fruit and vegetable juice which is prepared from the following materials in percentage by weight: 40% of lentinus edodes juice, 4% of sweet orange juice and auxiliary materials including 15% of white granulated sugar and 0.2% of citric acid. The sensory indexes of the compound fruit and vegetable juice are as follows: the compound fruit and vegetable juice is bright liquid with burnt sugar color, is thick in lentinus edodes flavor, light in orange aroma, fresh and cool, moderate in sourness and sweetness, harmonic in mouth feel 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 pH value is 6.0, the sugar content is 15.8%, and the arsenic content is less than 0.5mg/kg.
Description
Technical field
The present invention relates to composite natural fruit and vegetable juice field, be specifically related to mushroom compound fruit and vegetable juice and preparation method.
Background technology
The title that mushroom have " king of mountain delicacy " is high protein, low-fat nutritional health food.Chinese dynasties physician all has famous discussion to mushroom.Modern medicine and nutrition deepen continuously research, and the medical value of mushroom is also constantly excavated.In mushroom, Quantitative Determination of Ergosterol is very high, effective to preventing and treating rickets; Lentinan (β ~ 1,3 glucans) can strengthen cell immunocompetent, thus the growth of inhibition cancer cell; Mushroom contains more than 40 kind of enzyme of six large enzymes, can correct human chitinase deficiency disease; Fatty institute fatty acids in mushroom, reduces blood fat to human body useful.
Summary of the invention
The object of the present invention is to provide a kind of mushroom, compound fruit and vegetable juice that sweet orange 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 mushroom, sweet orange, makes Juice respectively, and add auxiliary material, its preparation method is: 1) mixing preparation; 2) homogeneous is degassed; 3) filling, sterilization, cooling.
Be specially: described mushroom compound fruit and vegetable juice, be made up, it is characterized in that of mushroom juice, sweet orange juice and auxiliary material, the mass ratio of mushroom juice, sweet orange juice is 40%: 4%;
Described auxiliary material and mass ratio be respectively: white granulated sugar is 15% of gross mass; Citric acid is 0.2% of gross mass.
The preparation method of mushroom juice is:
Select the new fresh mushroom that cap is abundant, complete, shading is pure white, handle is short, precook 3 minutes in containing the boiling water of 2% salt after cleaning, pulpous state is pounded with tissue mashing machine, add quality be the water of 25 times, mushroom in slurry, then add the cellulase of 0.4% respectively, in 45 DEG C, effect 5 hours under pH4.6-5.0, boil, the papain adding 1.5%, in 50 DEG C, effect 6 hours under pH6.1-6.5, boils rear nylon cloth and filters, obtain filtrate; Filter residue adds 20 times of water extracting at constant temperature 30 minutes at 100 DEG C again, filters to get filtrate with nylon cloth, and twice filtrate merges, and adding concentration is that the tannin 0.4 milliliter of 0.1% and 0.6 milliliter, the gelatin of concentration 0.1% carry out clarifying treatment, obtains mushroom juice.
The preparation method of sweet orange juice is:
Select high-quality sweet orange, squeeze the juice after cleaning peeling, then the β ~ cyclodextrin adding 0.5% slowly stirs and carries out debitterize process in 2 hours at 40-50 DEG C, obtains sweet orange juice.
The method of described composite fruit juice is following step:
1) proportionally take mushroom juice, sweet orange juice and auxiliary material, mixing preparation, stir;
2) step 1) compound that obtains, be 21 MPas with operating pressure, utilize high pressure homogenizer to enter homogeneous; Composite fruit juice after homogeneous is degassed through vacuum degassing machine;
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:
The beautiful liquid of burnt sugar coloring; Mushroom flavor is strong, it is fragrant to have light orange concurrently, clearly, sour and sweet palatability, mouthfeel is coordinated, free from extraneous odour; Clear, no suspended substance and precipitation.
Physical and chemical index:
PH6.0, sugar 15.8%, arsenic < 0.5 mg/kg.
Detailed description of the invention
Specific embodiment: the present invention chooses mushroom, sweet orange, makes Juice respectively, add auxiliary material, its preparation method is: 1) mixing preparation; 2) homogeneous is degassed; 3) filling, sterilization, cooling.
Be specially: described mushroom compound fruit and vegetable juice, be made up, it is characterized in that of mushroom juice, sweet orange juice and auxiliary material, the mass ratio of mushroom juice, sweet orange juice is 40%: 4%;
Described auxiliary material and mass ratio be respectively: white granulated sugar is 15% of gross mass; Citric acid is 0.2% of gross mass.
The preparation method of mushroom juice is:
Select the new fresh mushroom that cap is abundant, complete, shading is pure white, handle is short, precook 3 minutes in containing the boiling water of 2% salt after cleaning, pulpous state is pounded with tissue mashing machine, add quality be the water of 25 times, mushroom in slurry, then add the cellulase of 0.4% respectively, in 45 DEG C, effect 5 hours under pH4.6-5.0, boil, the papain adding 1.5%, in 50 DEG C, effect 6 hours under pH6.1-6.5, boils rear nylon cloth and filters, obtain filtrate; Filter residue adds 20 times of water extracting at constant temperature 30 minutes at 100 DEG C again, filters to get filtrate with nylon cloth, and twice filtrate merges, and adding concentration is that the tannin 0.4 milliliter of 0.1% and 0.6 milliliter, the gelatin of concentration 0.1% carry out clarifying treatment, obtains mushroom juice.
The preparation method of sweet orange juice is:
Select high-quality sweet orange, squeeze the juice after cleaning peeling, then the β ~ cyclodextrin adding 0.5% slowly stirs and carries out debitterize process in 2 hours at 40-50 DEG C, obtains sweet orange juice.
The method of described composite fruit juice is following step:
1) proportionally take mushroom juice, sweet orange juice and auxiliary material, mixing preparation, stir;
2) step 1) compound that obtains, be 21 MPas with operating pressure, utilize high pressure homogenizer to enter homogeneous; Composite fruit juice after homogeneous is degassed through vacuum degassing machine;
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:
The beautiful liquid of burnt sugar coloring; Mushroom flavor is strong, it is fragrant to have light orange concurrently, clearly, sour and sweet palatability, mouthfeel is coordinated, free from extraneous odour; Clear, no suspended substance and precipitation.
Physical and chemical index:
PH6.0, sugar 15.8%, arsenic < 0.5 mg/kg.
Claims (4)
1. a mushroom compound fruit and vegetable juice, is made up of mushroom juice, sweet orange juice and auxiliary material, it is characterized in that, the mass ratio of mushroom juice, sweet orange juice is 40%: 4%; Described auxiliary material and mass ratio be respectively: white granulated sugar is 15% of gross mass; Citric acid is 0.2% of gross mass.
2. according to composite fruit juice according to claim 1, it is characterized in that: the preparation method of mushroom juice is:
Select the new fresh mushroom that cap is abundant, complete, shading is pure white, handle is short, precook 3 minutes in containing the boiling water of 2% salt after cleaning, pulpous state is pounded with tissue mashing machine, add quality be the water of 25 times, mushroom in slurry, then add the cellulase of 0.4% respectively, in 45 DEG C, effect 5 hours under pH4.6-5.0, boil, the papain adding 1.5%, in 50 DEG C, effect 6 hours under pH6.1-6.5, boils rear nylon cloth and filters, obtain filtrate; Filter residue adds 20 times of water extracting at constant temperature 30 minutes at 100 DEG C again, filters to get filtrate with nylon cloth, and twice filtrate merges, and adding concentration is that the tannin 0.4 milliliter of 0.1% and 0.6 milliliter, the gelatin of concentration 0.1% carry out clarifying treatment, obtains mushroom juice.
3. according to composite fruit juice according to claim 1, it is characterized in that: the preparation method of sweet orange juice is:
Select high-quality sweet orange, squeeze the juice after cleaning peeling, then the β ~ cyclodextrin adding 0.5% slowly stirs and carries out debitterize process in 2 hours at 40-50 DEG C, obtains sweet orange juice.
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) proportionally take mushroom juice, sweet orange juice and auxiliary material, mixing preparation, stir;
2) step 1) compound that obtains, be 21 MPas with operating pressure, utilize high pressure homogenizer to enter homogeneous; Composite fruit juice after homogeneous is degassed through vacuum degassing machine;
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 |
|---|---|---|---|
| CN201410446565.2A CN104223255A (en) | 2014-08-29 | 2014-08-29 | Lentinus edodes compound fruit and vegetable juice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410446565.2A CN104223255A (en) | 2014-08-29 | 2014-08-29 | Lentinus edodes compound fruit and vegetable juice and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104223255A true CN104223255A (en) | 2014-12-24 |
Family
ID=52212862
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410446565.2A Pending CN104223255A (en) | 2014-08-29 | 2014-08-29 | Lentinus edodes compound fruit and vegetable juice and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104223255A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839809A (en) * | 2015-06-12 | 2015-08-19 | 福建绿宝食品集团有限公司 | Convenient fast food mixed-mushroom soup and preparation method thereof |
| CN108125088A (en) * | 2017-12-27 | 2018-06-08 | 福建农林大学 | A kind of compound mushroom juice fermented beverage |
-
2014
- 2014-08-29 CN CN201410446565.2A patent/CN104223255A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839809A (en) * | 2015-06-12 | 2015-08-19 | 福建绿宝食品集团有限公司 | Convenient fast food mixed-mushroom soup and preparation method thereof |
| CN108125088A (en) * | 2017-12-27 | 2018-06-08 | 福建农林大学 | A kind of compound mushroom juice fermented beverage |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141224 |
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| WD01 | Invention patent application deemed withdrawn after publication |