CN104256761B - The preparation method of rich calcium Prunus humilis clear juice - Google Patents
The preparation method of rich calcium Prunus humilis clear juice Download PDFInfo
- Publication number
- CN104256761B CN104256761B CN201410366235.2A CN201410366235A CN104256761B CN 104256761 B CN104256761 B CN 104256761B CN 201410366235 A CN201410366235 A CN 201410366235A CN 104256761 B CN104256761 B CN 104256761B
- Authority
- CN
- China
- Prior art keywords
- juice
- prunus humilis
- calcium
- fruit
- humilis
- 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.)
- Active
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 preparation method that the invention discloses a kind of rich calcium Prunus humilis clear juice, including selecting ripe Prunus humilis fresh fruit, clean, move into quick-freezing under-20 DEG C of environment after automatic enucleation immediately to preserve, naturally after thawing, squeezing prepares oleo stock, oleo stock adds pectinase enzymatic hydrolysis and obtains Prunus humilis natural juice, Prunus humilis clear juice is obtained through membrane filtration after natural juice is added chitosan and xanthan gum chemical precipitation, clear juice adds calcium carbonate fully react with organic acid in fruit juice, in conjunction with forming calcium malate, after calcium citrate or citric acid-malic acid chelating calcium static, take supernatant and obtain clarification type calcium fortification Prunus humilis natural juice, add sugar and be formulated to suitable sugar-acid ratio, sterilized, fill, obtain rich calcium Prunus humilis clear juice. after the Prunus humilis fruit of high titratable acid is processed by the inventive method, farthest retain the local flavor that Prunus humilis fruit is intrinsic, in product, calcium content reaches 55-60mg/100ml relatively prior art and improves more than 4 times, decrease the sugared consumption of more than 30%, reduce processing cost, meet the main flow direction of food with low sugar content processing.
Description
Technical field
This patent relates to fruit juice production field, particularly relates to a kind of method that prepared by the Prunus humilis fruit of high organic acid content calcium fortification Prunus humilis clear juice.
Background technology
Along with improving constantly of social development and people's level of consumption, exploitation meet the health-care fruit juice beverage of particular demands just become in the urgent need to. Prunus humilis is the fruit resource that China is exclusive, its fruit colour is gorgeous, aromatic flavor, containing nutrient substance such as multiple mineral element, vitamin, aminoacid, and rich in health care materials such as higher natural pigment, organic acid, polyphenol, not only can eat raw but also the product such as fruit juice, fruit wine can be processed. In Prunus humilis fruit, organic acid content is higher, and titratable acid content is between 0.8% ~ 2.2%, and different rice varieties acid content differs greatly. It is said that in general, it is relatively low to eat kind fruit acidity raw, such as " agricultural university 7 " Prunus humilis, its titratable acid content 1.0-1.2%; And juice processed, Wine grape varieties acidity are higher, such as " agricultural university 4 " Prunus humilis, its titratable acid 1.9-2.1%. High organic acid fruit raw material needs to add more table sugar when producing 100% pure juice could improve sugar-acid ratio, reaches desirable mouthfeel, and so processing will necessarily 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 raw material and characteristic to processing cerasus humilis juice are not described specifically, and the in fact characteristic of fruit raw material, such as organic acid content, anthocyanidin content etc., processing scheme will be directly affected, and determine characteristic and the price of fruit juice product.
In producing at present in the Prunus humilis kind of cultivation, " agricultural university 4 " belongs to juice special product processed, and its fruit pulp is redness, fruit organic acid content height, key component be about 85% malic acid and about 15% citric acid. The clarification type pure juice made by this kind is ruby red, aromatic flavor, gets consumer reception very much. But owing to the natural juice acidity of this kind is high, significantly high table sugar need to be added by prior art when allocating, it is clear that opposing with food processing main flow. Accordingly, it would be desirable to for processing type excellent Prunus humilis kind rich in high organic acid characteristic, the preparation method researching and developing new cerasus humilis juice.
Summary of the invention
The present invention seeks to the preparation method that a kind of rich calcium Prunus humilis clear juice is provided for the defect of prior art, adopt the inventive method can be prepared by the Prunus humilis raw material of high organic acid content Prunus humilis clear juice, not only reduce the addition of sugar in the course of processing, and prepare in product rich in the calcium being easily absorbed by the human body, reduce processing cost, enhance the functional of fruit juice.
The present invention is achieved through the following technical solutions the purpose of the present invention.
The preparation method of the rich calcium Prunus humilis clear juice of the present invention, comprises the steps:
(1) select full maturity, neat and consistent, Prunus humilis fresh fruit without pest and disease damage, after cleaning, adopt automatic stoner enucleation, move into quick-freezing preservation under-20 DEG C of environment immediately after;
(2) adopt expeller to squeeze after naturally being thawed by the seedless fruit raw material that (1) processes, obtain oleo stock;
(3) in the oleo stock that (2) obtain, add the pectase of oleo stock quality 0.05-0.07%, hydrolysis temperature 40-45 DEG C, enzymolysis 2-3h, obtain Prunus humilis natural juice;
(4) xanthan gum of the chitosan and 0.01-0.02% adding natural juice quality 0.02-0.04% in the natural juice that (3) obtain carries out chemical precipitation, reaction temperature 40-45 DEG C, time 60-80min, react the supernatant fruit juice after terminating to be filtered with the crossflow membrane filtration machine of 0.18 ��m, it is thus achieved that Prunus humilis clear juice;
(5) in the Prunus humilis clear juice that (4) obtain, food stage calcium carbonate superfine powder is added in 3.0-6.0g/L ratio, the calcium carbonate powder added point 3-5 in being slowly stirred criticizes progressively, is slowly uniformly scattering in clear juice, reaction temperature controls at 40-45 DEG C, reaction pot batch (-type) is sheared, response time 1.5-2.0h, make calcium carbonate and organic acid in fruit juice fully react, combine formation calcium malate, calcium citrate or citric acid-malic acid chelating calcium, discharge CO gradually simultaneously2, react the static 48h of fruit juice after terminating, make unreacted calcium carbonate natural sedimentation, take supernatant and namely obtain clarification type calcium fortification Prunus humilis natural juice;
(6) in the clarification type calcium fortification Prunus humilis natural juice that (5) obtain, add the sucrose 3% of Prunus humilis natural juice volume mass ratio, fructose 2% and glucose 1%, or stevioside 5-7% allocates, and reaches the sugar-acid ratio being suitable for, sterilized, fill, obtains rich calcium Prunus humilis clear juice.
The inventive method moves into quick-freezing under-20 DEG C of environment immediately and preserves after adopting automatic stoner enucleation, this Technology can farthest retain the local flavor that Prunus humilis fruit is intrinsic. Naturally adopt expeller to squeeze after being thawed by quick-freezing seedless fruit raw material, under these process conditions, both achieved the highest crushing juice rate, and well maintained again the local flavor that Prunus humilis fresh fruit is intrinsic. Pectin enzymolysis is used lower temperature enzymolysis, is to maintain the solid zestful process characteristic of Prunus humilis fresh fruit equally. Prunus humilis natural juice is adopted chitosan and xanthan gum chemical precipitation, then clear fruit juice crossflow membrane filtration machine is filtered on which, can eliminating amylopectin and the material such as Partial Protein and tannin in natural juice, clarification result can reach turbidity less than 0.5NTU, and light transmittance reaches the effect of more than 92%. Then in Prunus humilis clear juice, add calcium carbonate superfine powder carry out, be combined by calcium carbonate organic acid in Prunus humilis clear juice, generate solubility calcium citrate malate. Clarification makes the Determination of Organic Acids in Prunus humilis natural juice be easier to react with calcium carbonate, and molecular radical can combination rapidly and efficiently. Calcium carbonate progressively, slowly, is uniformly scattering in clear juice, it is to avoid calcium carbonate caking causes direct sinking. After calcium combination process, in the Prunus humilis clear juice obtained, calcium content reaches 55-60mg/100ml, improves more than 4 times than the Prunus humilis clear juice calcium content 10-15mg/100ml without calcium combination process; Fruit juice titrable acidity is dropped to 1.3%-1.5% by natural juice 2.0%, reduces about 1/3rd, therefore, decreases the sugared consumption of 30%-40% when the sugar-acid ratio being suitable for of formulated product, reduces processing cost, meet the main flow direction of food with low sugar content processing.
Beneficial effects of the present invention
The present invention has the advantage that compared with the preparation method of existing Prunus humilis clear juice (1) fresh fruit raw material squeezes after frost again, is at utmost retained in fruit juice by fragrance intrinsic for Prunus humilis fruit. (2) it is implemented in combination with higher juice clarification degree by chemical clarification and membrane filtration technique. (3) by calcium combination process, the calcium content in Prunus humilis clear juice 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 Prunus humilis natural juice is dropped to 1.3%-1.5% by original about 2.0%, thus the sugared consumption of 30%-40% can be saved, and significantly reduces enterprise's production cost. In a word, preparing Prunus humilis clear juice technique by the inventive method simple, equipment investment and production cost are relatively low, the rich calcium Prunus humilis clear 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) full maturity is first selected, neat and consistent, " agricultural university 4 " Prunus humilis fresh fruit without pest and disease damage, measuring titratable acid is 2.0%, automatic stoner enucleation is adopted after cleaning, move into quick-freezing under-20 DEG C of environment immediately after to preserve, then by seedless freezing raw material, naturally thaw under room temperature, expeller is adopted to squeeze, separate slurry and skin slag, obtain the Prunus humilis fruit protoplasm of enucleation raw material 67%, again Prunus humilis oleo stock is placed in enzymatic vessel, add the pectase that Shandong Longke Enzyme Co., Ltd. of Prunus humilis fruit protoplasm 0.07% produces, enzymolysis 3h under 45 DEG C of conditions, enzymolysis complete after by 500 eye mesh screen coarse filtration, obtain Prunus humilis natural juice.
(2) in Prunus humilis natural juice, oleo stock quality 0.04% chitosan and 0.02% xanthan gum are added, reaction temperature 45 DEG C, time 80min, reaction terminate after supernatant fruit juice Shao Xinghai receive membrane technology company limited produce 0.18 ��m of crossflow membrane filtration machine fine straining, it is thus achieved that Prunus humilis clear juice; Then Prunus humilis is clarified natural juice and moves on in shearing pot, weigh, than 0.6%, the food stage calcium carbonate superfine powder that Xin Yanggai industry company limited produces by Prunus humilis clear juice volume mass, control reaction temperature at 45 DEG C, calcium carbonate powder point 3-5 in being slowly stirred is criticized progressively, is slowly uniformly scattering in clear juice, reaction pot batch (-type) is sheared, response time 2.0h, makes organic acid and calcium carbonate in fruit juice fully react, discharges CO gradually2Gas. Reaction stands 48h after terminating, and makes unreacted calcium carbonate natural sedimentation, obtains clarification type calcium fortification Prunus humilis natural juice. Now in stock solution clear juice, calcium content is 55-60mg/100ml, fruit juice titrable acidity 1.3%-1.4%. The last sucrose 3% of Prunus humilis natural juice volume mass ratio, fructose 2% and the glucose 1% of adding in this clarification type calcium fortification Prunus humilis natural juice is allocated, and reaches the sugar-acid ratio being suitable for, sterilized, fill, obtains rich calcium Prunus humilis clear juice.
Embodiment 2
(1) full maturity is selected, neat and consistent, " agricultural university 4 " Prunus humilis fresh fruit without pest and disease damage, measuring titratable acid is 1.9%, automatic stoner enucleation is adopted after cleaning, move into quick-freezing under-20 DEG C of environment immediately after to preserve, then naturally will thaw under seedless freezing raw material room temperature, expeller is adopted to squeeze, separate slurry and skin slag, obtain the Prunus humilis fruit protoplasm of enucleation raw material 66%, again Prunus humilis oleo stock is placed in enzymatic vessel, add the pectase that Shandong Longke Enzyme Co., Ltd. of Prunus humilis fruit protoplasm 0.05% produces, enzymolysis 2h under 40 DEG C of conditions, enzymolysis complete after by 500 eye mesh screen coarse filtration, obtain Prunus humilis natural juice.
(2) in Prunus humilis natural juice, oleo stock quality 0.02% chitosan and 0.01% xanthan gum are added, reaction temperature 40 DEG C, time 60min, reaction terminate after supernatant fruit juice Shao Xinghai receive membrane technology company limited produce 0.18 ��m of crossflow membrane filtration machine fine straining, it is thus achieved that Prunus humilis clear juice; Then Prunus humilis is clarified natural juice and moves on in shearing pot, weigh, than 0.4%, the food stage calcium carbonate superfine powder that Xin Yanggai industry company limited produces by Prunus humilis clear juice volume mass, control reaction temperature at 40 DEG C, calcium carbonate powder point 3-5 in being slowly stirred is criticized progressively, is slowly uniformly scattering in clear juice, reaction pot batch (-type) is sheared, response time 1.5h, makes organic acid and calcium carbonate in fruit juice fully react, discharges CO gradually2Gas. Reaction stands 48h after terminating, and makes unreacted calcium carbonate natural sedimentation, obtains clarification type calcium fortification Prunus humilis natural juice. Now in stock solution clear juice, calcium content is 55-60mg/100ml, fruit juice titrable acidity 1.4%-1.5%. The last Prunus humilis natural juice volume mass stevioside than 7% that adds in this clarification type calcium fortification Prunus humilis natural juice is allocated, and reaches the sugar-acid ratio being suitable for, sterilized, fill, obtains rich calcium Prunus humilis clear juice.
Embodiment 3
(1) full maturity is selected, neat and consistent, " agricultural university 4 " Prunus humilis fresh fruit without pest and disease damage, measuring titratable acid is 2.0%, automatic stoner enucleation is adopted after cleaning, move into quick-freezing under-20 DEG C of environment immediately after to preserve, then by seedless freezing raw material, naturally thaw under room temperature, expeller is adopted to squeeze, separate slurry and skin slag, obtain the Prunus humilis fruit protoplasm of enucleation raw material 65%, again Prunus humilis oleo stock is placed in enzymatic vessel, add the pectase that Shandong Longke Enzyme Co., Ltd. of Prunus humilis fruit protoplasm 0.06% produces, enzymolysis 2.5h under 42 DEG C of conditions, enzymolysis complete after by 500 eye mesh screen coarse filtration, obtain Prunus humilis natural juice.
(2) in Prunus humilis natural juice, oleo stock quality 0.03% chitosan and 0.015% xanthan gum are added, reaction temperature 43 DEG C, time 70min, reaction terminate after supernatant fruit juice Shao Xinghai receive membrane technology company limited produce 0.18 ��m of crossflow membrane filtration machine fine straining, it is thus achieved that Prunus humilis clear juice; Then Prunus humilis is clarified natural juice and moves on in shearing pot, weigh, than 0.5%, the food stage calcium carbonate superfine powder that Xin Yanggai industry company limited produces by Prunus humilis clear juice volume mass, control reaction temperature at 43 DEG C, calcium carbonate powder point 3-5 in being slowly stirred is criticized progressively, is slowly uniformly scattering in clear juice, reaction pot batch (-type) is sheared, response time 2.0h, makes organic acid and calcium carbonate in fruit juice fully react, discharges CO gradually2Gas. Reaction stands 48h after terminating, and makes unreacted calcium carbonate natural sedimentation, obtains clarification type calcium fortification Prunus humilis natural juice. Now in stock solution clear juice, calcium content is 55-60mg/100ml, fruit juice titrable acidity 1.3%-1.4%. The last Prunus humilis natural juice volume mass stevioside than 6% that adds in this clarification type calcium fortification Prunus humilis natural juice is allocated, and reaches the sugar-acid ratio being suitable for, sterilized, fill, obtains rich calcium Prunus humilis clear juice.
Claims (1)
1. the preparation method of rich calcium Prunus humilis clear juice, comprises the steps:
(1) select full maturity, neat and consistent, Prunus humilis fresh fruit without pest and disease damage, after cleaning, adopt automatic stoner enucleation, move into quick-freezing preservation under-20 DEG C of environment immediately after;
(2) adopt expeller to squeeze after naturally being thawed by the seedless fruit raw material that (1) processes, obtain oleo stock;
(3) in the oleo stock that (2) obtain, add the pectase of oleo stock quality 0.05-0.07%, hydrolysis temperature 40-45 DEG C, enzymolysis 2-3h, obtain Prunus humilis natural juice;
(4) xanthan gum of the chitosan and 0.01-0.02% adding natural juice quality 0.02-0.04% in the natural juice that (3) obtain carries out chemical precipitation, reaction temperature 40-45 DEG C, time 60-80min, react the supernatant fruit juice after terminating to be filtered with the crossflow membrane filtration machine of 0.18 ��m, it is thus achieved that Prunus humilis clear juice;
(5) in the Prunus humilis clear juice that (4) obtain, food stage calcium carbonate superfine powder is added in 3.0-6.0g/L ratio, the calcium carbonate powder added point 3-5 in being slowly stirred criticizes progressively, slowly uniformly it is scattering in clear juice, reaction temperature controls at 40-45 DEG C, reaction pot batch (-type) is sheared, response time 1.5-2.0h, calcium carbonate is made fully to react with organic acid in fruit juice, in conjunction with forming calcium malate, calcium citrate or citric acid-malic acid chelating calcium, discharge CO2 gradually simultaneously, react the static 48h of fruit juice after terminating, make unreacted calcium carbonate natural sedimentation, take supernatant and namely obtain clarification type calcium fortification Prunus humilis natural juice,
(6) in the clarification type calcium fortification Prunus humilis natural juice that (5) obtain, add the sucrose 3% of clarification type calcium fortification Prunus humilis natural juice volume mass ratio, fructose 2% and glucose 1%, or stevioside 5-7% allocates, and reaches the sugar-acid ratio being suitable for, sterilized, fill, obtains rich calcium Prunus humilis clear 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 CN104256761A (en) | 2015-01-07 |
| CN104256761B true 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) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
| CN106343295B (en) * | 2016-08-31 | 2020-09-25 | 生命果有机食品股份有限公司 | Raspberry beverage with slimming and beautifying functions and preparation method thereof |
| 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 |
| 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 |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7138151B2 (en) * | 2002-11-22 | 2006-11-21 | Unilab Pharmatech, Ltd. | Calcium-fortified acidic beverages |
| CN1935033A (en) * | 2005-09-22 | 2007-03-28 | 河北农业大学 | Humilis juice and its processing method |
| CN100531603C (en) * | 2007-01-17 | 2009-08-26 | 北京市农林科学院 | Preparing method for beverage of Cerasus Humilis juice |
-
2014
- 2014-07-30 CN CN201410366235.2A patent/CN104256761B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN104256761A (en) | 2015-01-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104256761B (en) | The preparation method of rich calcium Prunus humilis clear juice | |
| CN104432357B (en) | A method for processing clarified Prunus humilis Bunge juice | |
| CN102499403B (en) | Compound fruit vinegar beverage and preparation method thereof | |
| CN107279625B (en) | Preparation method of low-sugar sweet potato beverage rich in soluble dietary fibers | |
| CN102559463B (en) | Method for processing blueberry soaking liquor | |
| CN103750090B (en) | Crabapple and hawthorn jam and production technology thereof | |
| CN103695282A (en) | Processing technology of kiwi fruit vinegar | |
| CN104789433A (en) | Fruit-flavored tea vinegar | |
| CN107712492B (en) | Preparation method of turbid juice type persimmon beverage | |
| CN103355715A (en) | Pitaya juice and preparation method thereof | |
| CN104366611A (en) | Purple sweet potato nutritive fruit juice | |
| JP2009089681A (en) | Nobiletin-rich fruit vinegar and method for producing the same | |
| CN103005565A (en) | Mulberry and litchi compound juice beverage and preparation method thereof | |
| CN103146562A (en) | Processing technology for red bayberry vinegar | |
| 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 | |
| CN102919934A (en) | Compound juice | |
| CN101473983A (en) | Method for producing compound beverage with pineapple and gulfweed juices | |
| CN107057934A (en) | A kind of sweet tea type blueberry wine and its fermentation technique | |
| CN101862005B (en) | Process for producing concentrated clear cherry tomato juice | |
| CN105199924A (en) | Production method for waxberry juice wine | |
| CN104997126A (en) | Health-maintenance earthworm beverage and preparation method thereof | |
| CN105368643A (en) | Production method of blueberry wine | |
| CN103431478A (en) | Pressure-reducing fruit and vegetable beverage and preparation method |
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 |