CN104256761A - Preparation method of calcium-rich Chinese dwarf cherry clear juice - Google Patents
Preparation method of calcium-rich Chinese dwarf cherry clear juice Download PDFInfo
- Publication number
- CN104256761A CN104256761A CN201410366235.2A CN201410366235A CN104256761A CN 104256761 A CN104256761 A CN 104256761A CN 201410366235 A CN201410366235 A CN 201410366235A CN 104256761 A CN104256761 A CN 104256761A
- Authority
- CN
- China
- Prior art keywords
- juice
- calcium
- europe
- chinese dwarf
- fruit
- 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.)
- Granted
Links
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
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Water Supply & Treatment (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Materials Applied To Surfaces To Minimize Adherence Of Mist Or Water (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparation method of calcium-rich Chinese dwarf cherry clear juice. The preparation method comprises the following steps: selecting mature Chinese dwarf cherries, cleaning, automatic coring, immediate and quick freezing and storing the mature Chinese dwarf cherries in an environment of -20 DEG C, naturally unfreezing, squeezing the mature Chinese dwarf cherries to obtain a Chinese dwarf cherry puree; adding pectinase into the puree to enzymatically decompose the puree, so as to obtain a Chinese dwarf cherry raw juice; adding chitosan and xanthan gum into the raw juice to perform chemical precipitation, filtering the raw juice through a membrane, so as to obtain a Chinese dwarf cherry clear juice; adding calcium carbonate into the clear juice to fully react with organic acid in the juice and form calcium malate, calcium citrate or calcium citric acid-malic acid chelate, allowing the juice to be at the still state after the reaction ends, obtaining supernatant to obtain a clear type calcium-rich Chinese dwarf cherry raw juice; adding sugar into the raw juice and blending, so as to allow the raw juice to be at a proper sugar-acid ratio; and finally sterilizing and filling, so as to obtain the calcium-rich Chinese dwarf cherry clear juice. The Chinese dwarf cherries with high concentration of titratable acid are processed by the method, so as to maintain the inherent flavor of Chinese dwarf cherries to the maximum limit, the calcium content in the products reaches 55-60mg/100ml and compared with the prior art, the calcium content is increased by more than 4 times, the consumption of the sugar is reduced by more than 30%, the processing cost is reduced, and the preparation method is in line with the mainstream of low sugar food processing.
Description
Technical field
This patent relates to fruit juice production field, particularly relates to a kind of method that Ou Liguo to high organic acid content prepares calcium strengthening Europe Li Qing juice.
Background technology
Along with improving constantly of social development and people's level of consumption, the health-care fruit juice drink that exploitation meets particular demands just become in the urgent need to.The fruit resource that Ou Lishi China is exclusive, its fruit colour is gorgeous, aromatic flavour, containing nutriments such as multiple mineral element, vitamin, amino acid, and be rich in the health care materials such as higher natural colouring matter, organic acid, polyphenol, not only can eat raw but also the product such as fruit juice, fruit wine can be processed.In the plum fruit of Europe, organic acid content is higher, and titratable acid content is between 0.8% ~ 2.2%, and different rice varieties acid content differs greatly.Generally speaking, eat kind fruit acidity raw lower, as " No. 7, agricultural university " Europe Lee, its titratable acid content 1.0-1.2%; And juice processed, Wine grape varieties acidity are higher, as " No. 4, agricultural university " Europe Lee, its titratable acid 1.9-2.1%.High organic acid fruit raw material needs to add more table sugar when production 100% pure juice could improve sugar-acid ratio, and reach desirable mouthfeel, so processing will inevitably increase production cost; Meanwhile, Fruit juice sugar content is too high can affect many consumer groups, does not meet the main flow direction of food with low sugar content processing.Bibliographical information about cerasus humilis juice and beverage is more, but be not described specifically the raw material and characteristic of processing cerasus humilis juice, the in fact characteristic of fruit raw material, as organic acid content, anthocyanidin content etc., directly processing scheme be will affect, and characteristic and the price of fruit juice product determined.
In Europe Lee's kind of cultivating in current production, " No. 4, agricultural university " belongs to juice special product processed, and its fruit pulp is redness, and fruit organic acid content is high, and key component is the malic acid of about 85% and the citric acid of about 15%.The clarification type pure juice made by this kind is ruby red, aromatic flavour, gets consumer reception very much.But because the Normal juice acidity of this kind is high, when allocating by prior art, very high table sugar need be added, obviously and food processing main flow opposing.Therefore, need to be rich in high organic acid characteristic for processing type excellent Europe Lee's kind, research and develop the preparation method of new cerasus humilis juice.
Summary of the invention
The present invention seeks to the preparation method that a kind of rich calcium Europe Li Qing juice is provided for the defect of prior art, adopt the inventive method can prepare Europe Li Qing juice to Europe Lee's raw material of high organic acid content, not only reduce the addition of sugar in process, and in preparing product, be rich in the calcium that human body is easy to absorption, reduce processing cost, enhance the functional of fruit juice.
The present invention is achieved through the following technical solutions object of the present invention.
The preparation method of rich calcium Europe of the present invention Li Qing juice, comprises the steps:
(1) select full maturity, neat and consistent, Europe Lee's fresh fruit without disease and pest, after cleaning, adopt automatic stoner stoning, then move into quick-frozen preservation under-20 DEG C of environment immediately;
(2) adopt expeller to squeeze after naturally being thawed by the seedless fruit raw material that (1) processes, obtain magma;
(3) add the pectase of magma quality 0.05-0.07% in the magma obtained in (2), hydrolysis temperature 40-45 DEG C, enzymolysis 2-3h, obtain Europe Lee's Normal juice;
(4) xanthans of the shitosan and 0.01-0.02% that add Normal juice quality 0.02-0.04% in the Normal juice obtained in (3) carries out chemical precipitation, reaction temperature 40-45 DEG C, time 60-80min, supernatant fruit juice after reaction the terminates crossflow membrane filtration machine of 0.18 μm filters, and obtains Europe Li Qing juice;
(5) food-grade calcium carbonate superfine powder is added in 3.0-6.0g/L ratio in the Europe Li Qing juice obtained in (4), the calcium carbonate powder added point 3-5 in slowly stirring criticizes progressively, be slowly evenly scattering into clearly in juice, reaction temperature controls at 40-45 DEG C, reaction pot batch (-type) is sheared, reaction time 1.5-2.0h, organic acid in calcium carbonate and fruit juice is fully reacted, combines and form calcium malate, calcium citrate or citric acid-malic acid chelating calcium, discharge CO gradually simultaneously
2, the static 48h of fruit juice after reaction terminates, makes the natural sedimentation of unreacted calcium carbonate, gets supernatant and namely obtains clarification type calcium strengthening Europe Lee's Normal juice;
(6) in the clarification type calcium strengthening Europe Lee's Normal juice obtained in (5), add the sucrose 3% of Europe Lee's Normal juice volume mass ratio, fructose 2% and glucose 1%, or stevioside 5-7% allocates, and reaches suitable sugar-acid ratio, through sterilizing, filling, obtain rich calcium Europe Li Qing juice.
Under the inventive method moves into-20 DEG C of environment after adopting automatic stoner stoning immediately, quick-frozen is preserved, and this technology farthest can retain the intrinsic local flavor of Europe Lee fruit.Naturally adopt expeller to squeeze after being thawed by quick-frozen seedless fruit raw material, under these process conditions, both achieved the highest crushing juice rate, well maintain again the local flavor that Europe Lee's fresh fruit is intrinsic.In pectin enzymolysis, use lower temperature enzymolysis, be keep the solid zestful process characteristic of Europe Lee's fresh fruit equally.Shitosan and xanthans chemical precipitation are adopted to Europe Lee's Normal juice, then its supernatant fruit juice crossflow membrane filtration machine is filtered, can eliminate amylopectin and the material such as Partial Protein and tannin in Normal juice, clarification result can reach turbidity and be less than 0.5NTU, and light transmittance reaches the effect of more than 92%.Then in the Li Qing juice of Europe, add calcium carbonate superfine powder to carry out, be combined by calcium carbonate organic acid in the Li Qing juice of Europe, generate solubility calcium citrate malate.Clarification make the Determination of Organic Acids in Lee's Normal juice of Europe more easily and calcium carbonate react, molecular radical can combination rapidly and efficiently.Calcium carbonate progressively, slowly, is evenly scattering into clearly in juice, avoids calcium carbonate caking and cause direct sinking.After calcium combination process, in the Europe Li Qing juice obtained, calcium content reaches 55-60mg/100ml, improves more than 4 times than the Europe Li Qing juice calcium content 10-15mg/100ml without calcium combination process; Fruit juice titrable acidity, by 2.0% dropping to 1.3%-1.5% in Normal juice, reduces about 1/3rd, therefore, decreases the sugared consumption of 30%-40%, reduce processing cost, meet the main flow direction of food with low sugar content processing when the suitable sugar-acid ratio of formulated product.
Beneficial effect of the present invention
The present invention's tool compared with the preparation method of existing Europe Li Qing juice has the following advantages: (1) fresh fruit raw material squeezes after freezing again, is at utmost retained in fruit juice by the intrinsic fragrance of Europe Lee fruit.(2) the higher juice clarification degree of realization is combined by chemical clarification and membrane filtration technique.(3) by calcium combination process, the calcium content in the Li Qing juice of Europe improves more than 4 times, reaches 50-60mg/100ml, and this calcium unit is the calcium citrate malate that human body easily absorbs; The titratable acid content of Europe Lee's Normal juice drops to 1.3%-1.5% by original about 2.0%, thus can save the sugared consumption of 30%-40%, and significantly reduces enterprise's production cost.In a word, prepare Europe Li Qing juice technique by the inventive method simple, equipment investment and production cost lower, the rich calcium Europe Li Qing juice unique flavor of preparation, as clear as crystal, good smell.
Detailed description of the invention
The present invention is further illustrated for acetonideexample below.
embodiment 1
(1) first full maturity is selected, neat and consistent, without " No. 4, agricultural university " Europe Lee's fresh fruit of disease and pest, measuring titratable acid is 2.0%, automatic stoner stoning is adopted after cleaning, then under moving into-20 DEG C of environment immediately, quick-frozen is preserved, then by seedless freezing raw material, naturally thaw under normal temperature, expeller is adopted to squeeze, be separated slurry and skin slag, obtain Europe Lee's fruit protoplasm of stoning raw material 67%, again Europe Lee's magma is placed in enzymatic vessel, the pectase that the Shandong Longke Enzyme Co., Ltd. adding Europe Lee's fruit protoplasm 0.07% produces, enzymolysis 3h under 45 DEG C of conditions, use 500 eye mesh screen coarse filtration after enzymolysis completes, obtain Europe Lee's Normal juice.
(2) in Lee's Normal juice of Europe, magma quality 0.04% shitosan and 0.02% xanthans is added, reaction temperature 45 DEG C, time 80min, supernatant fruit juice Shao Xinghai after reaction terminates receives 0.18 μm of crossflow membrane filtration machine essence filter that membrane technology Co., Ltd produces, and obtains Europe Li Qing juice; Then Europe Lee being clarified Normal juice moves on in shearing pot, take the food-grade calcium carbonate superfine powder of Xin Yanggai industry Co., Ltd production than 0.6% by Europe Li Qing juice volume mass, control reaction temperature at 45 DEG C, calcium carbonate powder point 3-5 in slowly stirring is criticized progressively, is slowly evenly scattering into clearly in juice, reaction pot batch (-type) is sheared, reaction time 2.0h, makes organic acid and calcium carbonate in fruit juice fully react, discharges CO gradually
2gas.Reaction terminates rear standing 48h, makes the natural sedimentation of unreacted calcium carbonate, obtains clarification type calcium strengthening Europe Lee's Normal juice.Now in the clear juice of stoste, calcium content is 55-60mg/100ml, fruit juice titrable acidity 1.3%-1.4%.In Lee's Normal juice of this clarification type calcium strengthening Europe, finally add the sucrose 3% of Europe Lee's Normal juice volume mass ratio, fructose 2% and glucose 1% allocate, reach suitable sugar-acid ratio, through sterilizing, filling, obtain rich calcium Europe Li Qing juice.
embodiment 2
(1) full maturity is selected, neat and consistent, without " No. 4, agricultural university " Europe Lee's fresh fruit of disease and pest, measuring titratable acid is 1.9%, automatic stoner stoning is adopted after cleaning, then under moving into-20 DEG C of environment immediately, quick-frozen is preserved, then naturally thaw under seedless freezing raw material normal temperature, expeller is adopted to squeeze, be separated slurry and skin slag, obtain Europe Lee's fruit protoplasm of stoning raw material 66%, again Europe Lee's magma is placed in enzymatic vessel, the pectase that the Shandong Longke Enzyme Co., Ltd. adding Europe Lee's fruit protoplasm 0.05% produces, enzymolysis 2h under 40 DEG C of conditions, use 500 eye mesh screen coarse filtration after enzymolysis completes, obtain Europe Lee's Normal juice.
(2) in Lee's Normal juice of Europe, magma quality 0.02% shitosan and 0.01% xanthans is added, reaction temperature 40 DEG C, time 60min, supernatant fruit juice Shao Xinghai after reaction terminates receives 0.18 μm of crossflow membrane filtration machine essence filter that membrane technology Co., Ltd produces, and obtains Europe Li Qing juice; Then Europe Lee being clarified Normal juice moves on in shearing pot, take the food-grade calcium carbonate superfine powder of Xin Yanggai industry Co., Ltd production than 0.4% by Europe Li Qing juice volume mass, control reaction temperature at 40 DEG C, calcium carbonate powder point 3-5 in slowly stirring is criticized progressively, is slowly evenly scattering into clearly in juice, reaction pot batch (-type) is sheared, reaction time 1.5h, makes organic acid and calcium carbonate in fruit juice fully react, discharges CO gradually
2gas.Reaction terminates rear standing 48h, makes the natural sedimentation of unreacted calcium carbonate, obtains clarification type calcium strengthening Europe Lee's Normal juice.Now in the clear juice of stoste, calcium content is 55-60mg/100ml, fruit juice titrable acidity 1.4%-1.5%.Finally in Lee's Normal juice of this clarification type calcium strengthening Europe, add the Europe stevioside of Lee's Normal juice volume mass than 7% to allocate, reach suitable sugar-acid ratio, through sterilizing, filling, obtain rich calcium Europe Li Qing juice.
embodiment 3
(1) full maturity is selected, neat and consistent, without " No. 4, agricultural university " Europe Lee's fresh fruit of disease and pest, measuring titratable acid is 2.0%, automatic stoner stoning is adopted after cleaning, then under moving into-20 DEG C of environment immediately, quick-frozen is preserved, then by seedless freezing raw material, naturally thaw under normal temperature, expeller is adopted to squeeze, be separated slurry and skin slag, obtain Europe Lee's fruit protoplasm of stoning raw material 65%, again Europe Lee's magma is placed in enzymatic vessel, the pectase that the Shandong Longke Enzyme Co., Ltd. adding Europe Lee's fruit protoplasm 0.06% produces, enzymolysis 2.5h under 42 DEG C of conditions, use 500 eye mesh screen coarse filtration after enzymolysis completes, obtain Europe Lee's Normal juice.
(2) in Lee's Normal juice of Europe, magma quality 0.03% shitosan and 0.015% xanthans is added, reaction temperature 43 DEG C, time 70min, supernatant fruit juice Shao Xinghai after reaction terminates receives 0.18 μm of crossflow membrane filtration machine essence filter that membrane technology Co., Ltd produces, and obtains Europe Li Qing juice; Then Europe Lee being clarified Normal juice moves on in shearing pot, take the food-grade calcium carbonate superfine powder of Xin Yanggai industry Co., Ltd production than 0.5% by Europe Li Qing juice volume mass, control reaction temperature at 43 DEG C, calcium carbonate powder point 3-5 in slowly stirring is criticized progressively, is slowly evenly scattering into clearly in juice, reaction pot batch (-type) is sheared, reaction time 2.0h, makes organic acid and calcium carbonate in fruit juice fully react, discharges CO gradually
2gas.Reaction terminates rear standing 48h, makes the natural sedimentation of unreacted calcium carbonate, obtains clarification type calcium strengthening Europe Lee's Normal juice.Now in the clear juice of stoste, calcium content is 55-60mg/100ml, fruit juice titrable acidity 1.3%-1.4%.Finally in Lee's Normal juice of this clarification type calcium strengthening Europe, add the Europe stevioside of Lee's Normal juice volume mass than 6% to allocate, reach suitable sugar-acid ratio, through sterilizing, filling, obtain rich calcium Europe Li Qing juice.
Claims (1)
1. the preparation method of rich calcium Europe Li Qing juice, comprises the steps:
(1) select full maturity, neat and consistent, Europe Lee's fresh fruit without disease and pest, after cleaning, adopt automatic stoner stoning, then move into quick-frozen preservation under-20 DEG C of environment immediately;
(2) adopt expeller to squeeze after naturally being thawed by the seedless fruit raw material that (1) processes, obtain magma;
(3) add the pectase of magma quality 0.05-0.07% in the magma obtained in (2), hydrolysis temperature 40-45 DEG C, enzymolysis 2-3h, obtain Europe Lee's Normal juice;
(4) xanthans of the shitosan and 0.01-0.02% that add Normal juice quality 0.02-0.04% in the Normal juice obtained in (3) carries out chemical precipitation, reaction temperature 40-45 DEG C, time 60-80min, supernatant fruit juice after reaction the terminates crossflow membrane filtration machine of 0.18 μm filters, and obtains Europe Li Qing juice;
(5) food-grade calcium carbonate superfine powder is added in 3.0-6.0g/L ratio in the Europe Li Qing juice obtained in (4), the calcium carbonate powder added point 3-5 in slowly stirring criticizes progressively, be slowly evenly scattering into clearly in juice, reaction temperature controls at 40-45 DEG C, reaction pot batch (-type) is sheared, reaction time 1.5-2.0h, organic acid in calcium carbonate and fruit juice is fully reacted, combines and form calcium malate, calcium citrate or citric acid-malic acid chelating calcium, discharge CO gradually simultaneously
2, the static 48h of fruit juice after reaction terminates, makes the natural sedimentation of unreacted calcium carbonate, gets supernatant and namely obtains clarification type calcium strengthening Europe Lee's Normal juice;
(6) in the clarification type calcium strengthening Europe Lee's Normal juice obtained in (5), add the sucrose 3% of Europe Lee's Normal juice volume mass ratio, fructose 2% and glucose 1%, or stevioside 5-7% allocates, and reaches suitable sugar-acid ratio, through sterilizing, filling, obtain rich calcium Europe Li Qing juice.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410366235.2A CN104256761B (en) | 2014-07-30 | 2014-07-30 | The preparation method of rich calcium Prunus humilis clear juice |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410366235.2A CN104256761B (en) | 2014-07-30 | 2014-07-30 | The preparation method of rich calcium Prunus humilis clear juice |
Publications (2)
Publication Number | Publication Date |
---|---|
CN104256761A true CN104256761A (en) | 2015-01-07 |
CN104256761B CN104256761B (en) | 2016-06-08 |
Family
ID=52148444
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410366235.2A Active CN104256761B (en) | 2014-07-30 | 2014-07-30 | The preparation method of rich calcium Prunus humilis clear juice |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104256761B (en) |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104432357A (en) * | 2015-01-18 | 2015-03-25 | 杨俊� | Processing method for clear cerasus humilis juice |
CN106135964A (en) * | 2016-07-08 | 2016-11-23 | 李艳平 | A kind of multi-vitamin and fruit juice beverage |
CN106343295A (en) * | 2016-08-31 | 2017-01-25 | 生命果有机食品股份有限公司 | Raspberry drink with slimming and beautifying functions and preparation method thereof |
CN106376806A (en) * | 2016-08-31 | 2017-02-08 | 生命果有机食品股份有限公司 | Raspberry beverage having functions of clearing away heat and moistening lung and preparation method thereof |
CN113080343A (en) * | 2021-05-06 | 2021-07-09 | 山西柏生元生物技术有限公司 | Preparation method of calcium fruit primary pulp |
CN113349355A (en) * | 2021-05-06 | 2021-09-07 | 山西柏生元生物技术有限公司 | Calcium fruit jam and preparation method thereof |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1719986A (en) * | 2002-11-22 | 2006-01-11 | 萨拉·A.·卡拉比尼 | Calcium fortified acidic beverages |
CN1935033A (en) * | 2005-09-22 | 2007-03-28 | 河北农业大学 | Prunus humilis juice and processing method thereof |
CN100998433A (en) * | 2007-01-17 | 2007-07-18 | 北京市农林科学院 | Beverage contg. juice of cerasus humilis sok fruit and its preparing method |
-
2014
- 2014-07-30 CN CN201410366235.2A patent/CN104256761B/en active Active
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1719986A (en) * | 2002-11-22 | 2006-01-11 | 萨拉·A.·卡拉比尼 | Calcium fortified acidic beverages |
CN1935033A (en) * | 2005-09-22 | 2007-03-28 | 河北农业大学 | Prunus humilis juice and processing method thereof |
CN100998433A (en) * | 2007-01-17 | 2007-07-18 | 北京市农林科学院 | Beverage contg. juice of cerasus humilis sok fruit and its preparing method |
Non-Patent Citations (4)
Title |
---|
刘月英等: "澄清型欧李汁加工工艺研究", 《食品科学》 * |
刘淑琴等: "我国欧李的开发应用研究现状", 《食品研究与开发》 * |
张建国: "冷冻压榨法制取山楂汁", 《食品科学》 * |
陈永浩等: "欧李澄清汁加工工艺的研究", 《食品科技》 * |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104432357A (en) * | 2015-01-18 | 2015-03-25 | 杨俊� | Processing method for clear cerasus humilis juice |
CN104432357B (en) * | 2015-01-18 | 2021-01-22 | 杨俊� | A method for processing clarified Prunus humilis Bunge juice |
CN106135964A (en) * | 2016-07-08 | 2016-11-23 | 李艳平 | A kind of multi-vitamin and fruit juice beverage |
CN106343295A (en) * | 2016-08-31 | 2017-01-25 | 生命果有机食品股份有限公司 | Raspberry drink with slimming and beautifying functions and preparation method thereof |
CN106376806A (en) * | 2016-08-31 | 2017-02-08 | 生命果有机食品股份有限公司 | Raspberry beverage having functions of clearing away heat and moistening lung and preparation method thereof |
CN113080343A (en) * | 2021-05-06 | 2021-07-09 | 山西柏生元生物技术有限公司 | Preparation method of calcium fruit primary pulp |
CN113349355A (en) * | 2021-05-06 | 2021-09-07 | 山西柏生元生物技术有限公司 | Calcium fruit jam and preparation method thereof |
Also Published As
Publication number | Publication date |
---|---|
CN104256761B (en) | 2016-06-08 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104256761B (en) | The preparation method of rich calcium Prunus humilis clear juice | |
CN107279625B (en) | Preparation method of low-sugar sweet potato beverage rich in soluble dietary fibers | |
CN103540466B (en) | Wine with aronia melenocarpa juice and preparation method thereof | |
CN103740531B (en) | A kind of Dry type pear wine and preparation method thereof | |
CN108094614B (en) | Preparation method of blueberry anthocyanin tea | |
CN104248009A (en) | Red date vinegar beverage and production process thereof | |
CN104041880A (en) | Tropical flavor fruit juice beverage and making method thereof | |
CN103750090A (en) | Crabapple and hawthorn jam and production technology thereof | |
CN107712492B (en) | Preparation method of turbid juice type persimmon beverage | |
CN102640955B (en) | Fresh jujube juice processing method | |
CN104256795A (en) | Processing method of grape beverage | |
CN103355715A (en) | Pitaya juice and preparation method thereof | |
CN103005565A (en) | Mulberry and litchi compound juice beverage and preparation method thereof | |
CN105285627A (en) | Pear vinegar beverage capable of invigorating spleen and nourishing stomach and preparation method of pear vinegar beverage | |
CN103445249A (en) | Northeast wild kiwi beverage and preparation method thereof | |
CN103549595A (en) | Preparation method of psidium guajave drinks | |
CN103589558A (en) | Method for brewing composite fruit wine | |
CN103330254A (en) | Processing method of Piteguo juice | |
CN103689709B (en) | Original-flavor cassava juice and preparation method thereof | |
CN101473983A (en) | Method for producing compound beverage with pineapple and gulfweed juices | |
CN108410636A (en) | A kind of preparation method with the dragon fruit blueberry compound fruit wine for being depressured eyesight-improving health care function function | |
CN103598644A (en) | Pomegranate beverage and preparation method thereof | |
CN103431478A (en) | Pressure-reducing fruit and vegetable beverage and preparation method | |
CN101862005B (en) | Process for producing concentrated clear cherry tomato juice | |
CN104997126A (en) | Health-maintenance earthworm beverage and preparation method thereof |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant |