CN104432345A - Orange juice drink making method - Google Patents
Orange juice drink making method Download PDFInfo
- Publication number
- CN104432345A CN104432345A CN201510001276.6A CN201510001276A CN104432345A CN 104432345 A CN104432345 A CN 104432345A CN 201510001276 A CN201510001276 A CN 201510001276A CN 104432345 A CN104432345 A CN 104432345A
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- Prior art keywords
- orange
- juice
- gram
- orange juice
- fermentation
- Prior art date
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- Granted
Links
- 238000000034 method Methods 0.000 title claims abstract 5
- 235000021578 orange juice drink Nutrition 0.000 title abstract 3
- 235000015205 orange juice Nutrition 0.000 claims abstract description 20
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000000855 fermentation Methods 0.000 claims abstract description 14
- 230000004151 fermentation Effects 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 4
- 239000000706 filtrate Substances 0.000 claims description 12
- 239000012530 fluid Substances 0.000 claims description 12
- 239000002893 slag Substances 0.000 claims description 10
- 235000013361 beverage Nutrition 0.000 claims description 7
- 235000015203 fruit juice Nutrition 0.000 claims description 7
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 6
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 4
- 239000011782 vitamin Substances 0.000 claims description 4
- 235000013343 vitamin Nutrition 0.000 claims description 4
- 229940088594 vitamin Drugs 0.000 claims description 4
- 229930003231 vitamin Natural products 0.000 claims description 4
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 229940041514 candida albicans extract Drugs 0.000 claims description 3
- 238000004821 distillation Methods 0.000 claims description 3
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 3
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 3
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 3
- 235000019796 monopotassium phosphate Nutrition 0.000 claims description 3
- 235000015097 nutrients Nutrition 0.000 claims description 3
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 239000012138 yeast extract Substances 0.000 claims description 3
- 244000003416 Asparagus officinalis Species 0.000 claims 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 2
- 240000006499 Flammulina velutipes Species 0.000 abstract 1
- 235000016640 Flammulina velutipes Nutrition 0.000 abstract 1
- 235000019441 ethanol Nutrition 0.000 abstract 1
- 239000002304 perfume Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- 241000234427 Asparagus Species 0.000 description 4
- 210000004072 lung Anatomy 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- ZIKZPLSIAVHITA-UHFFFAOYSA-N Nomilinic acid Natural products CC(=O)OC(CC(O)=O)C1(C)C(C(C)(C)O)CC(=O)C(C23OC2C(=O)O2)(C)C1CCC3(C)C2C=1C=COC=1 ZIKZPLSIAVHITA-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000000879 anti-atherosclerotic effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- -1 flavone compound Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- KPDOJFFZKAUIOE-WNGDLQANSA-N nomilin Chemical compound C=1([C@H]2[C@]3(C)CC[C@H]4[C@@]([C@@]53O[C@@H]5C(=O)O2)(C)C(=O)C[C@H]2C(C)(C)OC(=O)C[C@@H]([C@]42C)OC(=O)C)C=COC=1 KPDOJFFZKAUIOE-WNGDLQANSA-N 0.000 description 1
- KPDOJFFZKAUIOE-HPFWCIFASA-N nomilin Natural products O=C(O[C@H]1[C@@]2(C)[C@@H](C(C)(C)OC(=O)C1)CC(=O)[C@]1(C)[C@@H]2CC[C@@]2(C)[C@H](c3cocc3)OC(=O)[C@@H]3O[C@@]123)C KPDOJFFZKAUIOE-HPFWCIFASA-N 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000010703 silicon Substances 0.000 description 1
- 229910052710 silicon Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 201000000498 stomach carcinoma Diseases 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 210000004916 vomit Anatomy 0.000 description 1
- 230000008673 vomiting Effects 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
- 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)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to a drink making method, in particular to an orange juice drink making method. The method includes the steps that an orange is peeled and juiced, juice and fruit residues are obtained, perfume active dry yeast is added into the juice to conduct fermentation, ethyl alcohol is removed from fermentation liquor, and then alcohol-free orange juice fermentation liquor is obtained; clear water is added to the orange residues, flammulina velutipes liquid seeds are added, and orange residue fermentation filtering liquid is obtained through filtering after fermentation is conducted for six to seven days; the alcohol-free orange juice fermentation liquor and the orange residue fermentation filtering liquid are mixed, formulated, filtered, bottled and sterilized, and a finished product is obtained. According to the orange juice drink, the orange is adopted to serve as raw materials, both the orange juice and the orange residues remained by squeezing the orange juice are utilized effectively, the yield of products is increased, and meanwhile the nutrition and functional components are added.
Description
Technical field
What the present invention relates to is a kind of preparation method of beverage, specifically a kind of preparation method of orange juice beverage.
Background technology
Orange is nutritious, and color, smell and taste are held concurrently excellent, can eat raw, can be processed into again the various food such as fruit juice, preserved fruit.The sweet acid of orange taste, warm in nature, enter lung, mainly control very thirsty in septum pectorale knot gas, vomit inverse few food, deficiency of stomach-Yin, mouth, cough with lung heat and insobriety, there is appetizing, quench the thirst, effect of moistening lung.The multiple elements such as orange carbohydrate containing, protein, fat, vitamin and calcium, phosphorus, iron, magnesium, sulphur, sodium, chlorine and silicon.Orange contains more than 170 Plants compounds and more than 60 plants flavone compound, most of materials are wherein all naturals, orange has the effect such as reducing blood lipid, antiatherosclerosis, benefiting for angiocardiopathy preventing, also containing a kind of natural organic-compound Nomilin in orange juice, can suppress and kill cancer cell, having prevention effect to cancer of the stomach.
Orange is as a kind of Common Fruits, and output occupies first of all kinds of fruits, and orange concentrates listing easily to occur a large amount of phenomenon overstocking, rot season, carries out deep processing, can conveniently store, can increase again the added value of orange to it.At present, carry out deep processing mainly to squeeze the juice to orange, the present invention utilizes different strain to ferment to orange juice and fermentation orange juice beverage that obtained nutrition and effect are given prominence to more.
Summary of the invention
The object of the present invention is to provide a kind of preparation method having the orange juice beverage of nutrition and health care effect concurrently.
The object of the present invention is achieved like this:
Squeeze the juice after orange being peelled off crust, obtain fruit juice and pomace two parts, fruit juice is warmed up to 70-75 DEG C, keep 10 minutes, cool to 28-30 DEG C, add the aroma-producing active dry yeast of 0.1%, at the shaking table top fermentation 16-20 hour of 100-120rpm, 28-30 DEG C, then obtain filtrate by filtering after zymotic fluid distillation removing ethanol, namely filtrate adding water obtain without alcohol orange juice zymotic fluid after supplying the isopyknic liquid distilled.
Orange slag is added the clear water of 8-10 times of quality, stir, be warmed up to 70-75 DEG C, keep 10 minutes, cool to 24-26 DEG C, add the asparagus liquid seeds of 10%, filter to obtain orange slag ferment filtrate after 6-7 days the shaking table top fermentation of 150-180rpm, 24-26 DEG C.
Ratio without alcohol orange juice zymotic fluid and orange slag ferment filtrate 1:1 is by volume mixed, through allotment, filter, bottling, sterilizing get product.
The present invention also comprises such feature: the preparation method of described asparagus liquid seeds is: take 3 grams of soluble starches, 1 gram of sucrose, 1 gram of analysis for soybean powder, 1 gram of yeast extract, 0.1 gram of potassium dihydrogen phosphate, 0.05 gram of magnesium sulfate, 150 microgram Cobastabs
1, 300 microgram vitamin V B
2, add water 100 milliliters, stir, 110 DEG C of sterilizings 10 minutes, inoculate golden mushroom in fluid nutrient medium from inclined-plane after being cooled to 24-26 DEG C, 24-26 DEG C, shaking table cultivates 96 hours under the condition of 150-180rpm.
Orange juice beverage of the present invention take orange as raw material, and the orange slag that orange juice is remaining with squeezing orange juice all effectively utilizes, and not only increases the yield of product, too increases nutrition and functional component simultaneously.
Specific embodiments
Take 3 grams of soluble starches, 1 gram of sucrose, 1 gram of analysis for soybean powder, 1 gram of yeast extract, 0.1 gram of potassium dihydrogen phosphate, 0.05 gram of magnesium sulfate, 150 microgram Cobastabs
1, 300 microgram vitamin V B
2, add water 100 milliliters, stir, 121 DEG C of sterilizings 20 minutes, inoculate golden mushroom in fluid nutrient medium from inclined-plane after being cooled to 25 DEG C, 25 DEG C, shaking table is cultivated and is namely obtained asparagus liquid seeds in 96 hours under the condition of 160rpm.
Squeeze the juice after orange being peelled off crust, obtain fruit juice and pomace two parts, fruit juice is warmed up to 70 DEG C, keep 10 minutes, cool to 30 DEG C, add the aroma-producing active dry yeast of 0.1%, in 120rpm, the shaking table top fermentation 18 hours of 30 DEG C, then obtain filtrate by filtering after zymotic fluid distillation removing ethanol, namely filtrate adding water obtain without alcohol orange juice zymotic fluid after supplying the isopyknic liquid distilled.
Orange slag is added the clear water of 10 times of quality, stir, be warmed up to 70 DEG C, keep 10 minutes, cool to 25 DEG C, add the asparagus liquid seeds of 10%, filter to obtain orange slag ferment filtrate after 7 days in 160rpm, the shaking table top fermentation of 25 DEG C.
Ratio without alcohol orange juice zymotic fluid and orange slag ferment filtrate 1:1 is by volume mixed, through allotment, filter, bottling, sterilizing get product.
Claims (1)
1. a preparation method for orange juice beverage, is characterized in that being prepared from through following process:
(1) take 3 grams of soluble starches, 1 gram of sucrose, 1 gram of analysis for soybean powder, 1 gram of yeast extract, 0.1 gram of potassium dihydrogen phosphate, 0.05 gram of magnesium sulfate, 150 microgram Cobastabs
1, 300 microgram vitamin V B
2, add water 100 milliliters, stir, 110 DEG C of sterilizings 10 minutes, inoculate golden mushroom in fluid nutrient medium from inclined-plane after being cooled to 24-26 DEG C, 24-26 DEG C, shaking table is cultivated and is namely obtained asparagus liquid seeds in 96 hours under the condition of 150-180rpm;
(2) squeeze the juice after orange being peelled off crust, obtain fruit juice and pomace two parts, fruit juice is warmed up to 70-75 DEG C, keep 10 minutes, cool to 28-30 DEG C, add the aroma-producing active dry yeast of 0.1%, at the shaking table top fermentation 16-20 hour of 100-120rpm, 28-30 DEG C, then obtain filtrate by filtering after zymotic fluid distillation removing ethanol, namely filtrate adding water obtain after supplying the isopyknic liquid distilled without alcohol orange juice zymotic fluid;
(3) orange slag is added the clear water of 8-10 times of quality, stir, be warmed up to 70-75 DEG C, keep 10 minutes, cool to 24-26 DEG C, add the asparagus liquid seeds of 10%, filter to obtain orange slag ferment filtrate after 6-7 days the shaking table top fermentation of 150-180rpm, 24-26 DEG C;
(4) the ratio without alcohol orange juice zymotic fluid and orange slag ferment filtrate 1:1 is by volume mixed, through allotment, filter, bottling, sterilizing get product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510001276.6A CN104432345B (en) | 2015-01-05 | 2015-01-05 | A kind of manufacture method of orange juice beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510001276.6A CN104432345B (en) | 2015-01-05 | 2015-01-05 | A kind of manufacture method of orange juice beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104432345A true CN104432345A (en) | 2015-03-25 |
| CN104432345B CN104432345B (en) | 2016-08-17 |
Family
ID=52879692
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510001276.6A Active CN104432345B (en) | 2015-01-05 | 2015-01-05 | A kind of manufacture method of orange juice beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104432345B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831540A (en) * | 2016-04-17 | 2016-08-10 | 哈尔滨伟平科技开发有限公司 | Manufacturing method of carrot juice |
| CN107048112A (en) * | 2017-03-01 | 2017-08-18 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of citrus reticulata"Chachi” fermented beverage and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5014612A (en) * | 1988-01-27 | 1991-05-14 | Bucher-Guyer Ag Maschinenfabrik | Process for the production of dealcoholized beverages, as well as a unit and device for performing the process |
| CN1079988A (en) * | 1993-05-10 | 1993-12-29 | 大连轻工业学院 | Non-alcoholic fruit wine and method for making |
| CN1602704A (en) * | 2004-02-27 | 2005-04-06 | 华中科技大学 | Liquid fruit vegetables preparation method |
| CN101606737A (en) * | 2009-07-07 | 2009-12-23 | 张建伟 | Pomegranate fermented beverage and method for making |
| CN103750486A (en) * | 2014-02-15 | 2014-04-30 | 哈尔滨伟平科技开发有限公司 | Preparation method for low-alcohol physalis alkekengi beverage |
-
2015
- 2015-01-05 CN CN201510001276.6A patent/CN104432345B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5014612A (en) * | 1988-01-27 | 1991-05-14 | Bucher-Guyer Ag Maschinenfabrik | Process for the production of dealcoholized beverages, as well as a unit and device for performing the process |
| CN1079988A (en) * | 1993-05-10 | 1993-12-29 | 大连轻工业学院 | Non-alcoholic fruit wine and method for making |
| CN1602704A (en) * | 2004-02-27 | 2005-04-06 | 华中科技大学 | Liquid fruit vegetables preparation method |
| CN101606737A (en) * | 2009-07-07 | 2009-12-23 | 张建伟 | Pomegranate fermented beverage and method for making |
| CN103750486A (en) * | 2014-02-15 | 2014-04-30 | 哈尔滨伟平科技开发有限公司 | Preparation method for low-alcohol physalis alkekengi beverage |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831540A (en) * | 2016-04-17 | 2016-08-10 | 哈尔滨伟平科技开发有限公司 | Manufacturing method of carrot juice |
| CN107048112A (en) * | 2017-03-01 | 2017-08-18 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of citrus reticulata"Chachi” fermented beverage and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104432345B (en) | 2016-08-17 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| CB03 | Change of inventor or designer information |
Inventor after: Liu Jun Inventor before: Zhang Weiming |
|
| COR | Change of bibliographic data | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20160706 Address after: 102, room two, unit 28, building B, No. 226000 Jianghai West Road, digging Town, Jiangsu, Rudong Applicant after: Liu Jun Address before: 150016 Anhua street, Daoli District, Heilongjiang, No. 25, Harbin Applicant before: Harbin Weiping Technology Development Co., Ltd. |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |