CN104432349A - Processing method of grape and mulberry juice beverage - Google Patents
Processing method of grape and mulberry juice beverage Download PDFInfo
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- CN104432349A CN104432349A CN201410698537.XA CN201410698537A CN104432349A CN 104432349 A CN104432349 A CN 104432349A CN 201410698537 A CN201410698537 A CN 201410698537A CN 104432349 A CN104432349 A CN 104432349A
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- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 35
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 34
- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 32
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 32
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 32
- 240000000249 Morus alba Species 0.000 title claims abstract description 13
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- 240000006365 Vitis vinifera Species 0.000 title claims abstract description 5
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 37
- 241000218231 Moraceae Species 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 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
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000001914 filtration Methods 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000011049 filling Methods 0.000 claims abstract description 4
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 4
- 239000012535 impurity Substances 0.000 claims abstract description 4
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- 241000219095 Vitis Species 0.000 claims description 30
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- 239000000796 flavoring agent Substances 0.000 claims description 7
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- 102000004190 Enzymes Human genes 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 206010033546 Pallor Diseases 0.000 claims description 3
- 206010036590 Premature baby Diseases 0.000 claims description 3
- 229910000831 Steel Inorganic materials 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
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- 238000010438 heat treatment Methods 0.000 claims description 3
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- 244000005700 microbiome Species 0.000 claims description 3
- 239000012286 potassium permanganate Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
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- 239000000126 substance Substances 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 16
- 230000035764 nutrition Effects 0.000 abstract description 10
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- 239000011782 vitamin Substances 0.000 abstract description 7
- 235000013343 vitamin Nutrition 0.000 abstract description 7
- 229940088594 vitamin Drugs 0.000 abstract description 7
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- 239000002994 raw material Substances 0.000 abstract description 5
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- 238000002203 pretreatment Methods 0.000 abstract 2
- 108010059820 Polygalacturonase Proteins 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 abstract 1
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 1
- 238000000265 homogenisation Methods 0.000 abstract 1
- 230000020477 pH reduction Effects 0.000 abstract 1
- 238000009928 pasteurization Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 238000002372 labelling Methods 0.000 description 4
- 235000008935 nutritious Nutrition 0.000 description 4
- 230000003712 anti-aging effect Effects 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 210000002216 heart Anatomy 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000000767 anti-ulcer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 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
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000015961 tonic Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 229960000716 tonics Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—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
- 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)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a processing method of grape and mulberry juice beverage. The processing method comprises the following steps: A) selection and pre-treatment of mulberries; B) selection and pre-treatment of grapes; C) squeezing of mulberry juice; D) acidification: mixing and blending raw and auxiliary materials according to a certain proportion, fully dissolving granulated sugar, filtering, removing impurities, adding, and adjusting by using a proper amount of citric acid, so that the concentration of fruit juice sugar is 14 percent, and the acidity is 0.7-0.8 percent; E) filtering and homogenization: adding pectinase containing 0.1 percent of fruit juice, performing standing for 1.5 hours and filtering; homogenizing filtered size, wherein the pressure of a homogenizing machine is 15-20 MPa, and the temperature is 35 DEG C, so that the stability of the mixed beverage is improved; F) sterilization and cooling: filling the size and then carrying out pasteurization under the condition of 85-90 DEG C/15 min; putting a pasteurized sample in a cold water bath, and cooling to a normal temperature so as to obtain a finished product. In the processing method, as the grapes and the mulberries are used as the raw materials, after the nutrition of two kinds of fruits is mixed, the nutritional ingredients of the fruits have complementary and synergistic effects; after the juice is homogenized and sterilized, vitamins and other nutritional ingredients are kept, the taste is sweet, and both the nutrition and the taste are combined.
Description
Technical field
The present invention relates to field of food, particularly relate to a kind of processing method of grape fruit-mulberry juice beverage.
Background technology
Mulberries color purple is black, succulence taste is sweet.In mulberry fruit containing several functions composition as rutin, anthocyanidin, etc. there is the effects such as good anti-ageing, antiulcer.It contain abundant activated protein, vitamin, amino acid, malic acid, mineral calcium, phosphorus, etc. nutrient, be described as " the best health fruit effect of 21st century by medical circle.Mulberries not only can food but also the traditional Chinese medical science of can being used as medicine think the sweet acidity of mulberries taste be slightly cold into the heart, liver, kidney channel be strengthening by means of tonics, the good fruit of intelligence development of nourishing heart, there is Yin-nourishing and body fluid promoting of enriching blood and to quench the thirst the effects such as ease constipation is dry.
Grape berry mostly is circular or oval, has dark green, atropurpureus, aubergine etc., tool fruit powder.Grape delicious taste, to be of high nutritive value, to be wherein rich in abundant vitamin, mineral matter and flavonoids.Flavonoids is a kind of powerful antioxidants, can be anti-ageing, and can remove interior free yl, and the volume tartaric acid in grape contributes to digestion, suitably eats a little grape more, has effect of strengthening the spleen and stomach equally.And in grape, be rich in compound iron element, be the nutriment of Anemic patients.
For this reason we have developed a kind of with grape and mulberries for raw material, make its nutritional labeling have complementary synergistic effect two kinds of fruit nutrition mixing, juice, after homogeneous and sterilizing, maintains vitamins and other nutritious components, flavour is sweet, the processing method of nutrition and the delicious grape fruit-mulberry juice beverage had both.
Summary of the invention
For the technical problem of above-mentioned existence, the object of the invention is: propose a kind of with grape and mulberries for raw material, its nutritional labeling is made to have complementary synergistic effect two kinds of fruit nutrition mixing, juice is after homogeneous and sterilizing, maintain vitamins and other nutritious components, flavour is sweet, the processing method of nutrition and the delicious grape fruit-mulberry juice beverage had both.
Technical solution of the present invention is achieved in that a kind of processing method of grape fruit-mulberry juice beverage, comprises following steps:
A) the selecting materials and pretreatment of mulberries; Select fresh, free from admixture, the aobvious redness of ripe about 7 one-tenth, purplish red, purple or white, without the mulberry fruit of denaturalization phenomenon, reject cyan, the prematurity of green fruit, sugary low mulberry fruit, use rustless steel container splendid attire, with clear water shower washing fruit surface microorganism, dust on sieve plate, in order to avoid affect product quality, in order to avoid be mixed in fruit juice; Moved into by clean mulberries in 60 DEG C of hot water, keep 20 minutes, so that squeezing the juice in follow-up is conducive to the stripping of flavor substance, improve crushing juice rate, next plays kills enzyme effect, ensures the quality of product;
B) the selecting materials and pretreatment of grape; Select fresh good, the full maturity of fruit, in purple or raisin look, without rotting and the grape of disease and pest; Remove crude fruit, overdone fruit and machinery wound fruit, the general potassium permanganate of 0.03% that first adopts of grape cleaning soaks 2-3 minute, and then rinses well with clear water; Broken heating and extruding obtain dense normal juice vine slurries;
C) the squeezing of mulberry juice; The mulberries that blanching is good put into disintegrating machine, add appropriate water, so that material is smooth, improves crushing effect, the material of fragmentation are put into beater, obtains dense Normal juice mulberries slurries; The grape slurries prepared are mixed with it;
D) acidifying; By supplementary material mixing preparation in proportion, granulated sugar fully dissolves and adds after removing impurity after filtering, and adjusts with appropriate citric acid, makes fruit juice sugar concentration be 14%, acidity 0.7% ~ 0.8%;
E) homogeneous is filtered; The fruit adding fruit juice 0.1% takes off enzyme, filters after leaving standstill 1.5h; By the homogeneous slurry after filtration, homogenizer pressure 15-20MPa, temperature 35 DEG C, to improve its stability of bland;
F) sterilization, cooling: after feed liquid is filling, carry out pasteurize, 85-90 DEG C/15min; Sample after sterilization is put into cold water water-bath and is cooled to normal temperature, finished product.
Due to the utilization of technique scheme, the present invention compared with prior art has following advantages:
The processing method of grape fruit-mulberry juice beverage of the present invention with grape and mulberries for raw material, make its nutritional labeling have complementary synergistic effect two kinds of fruit nutrition mixing, juice, after homogeneous and sterilizing, maintains vitamins and other nutritious components, flavour is sweet, and nutrition and delicious food have both.
Detailed description of the invention
The processing method of grape fruit-mulberry juice beverage of the present invention, comprises following steps:
A) the selecting materials and pretreatment of mulberries; Select fresh, free from admixture, the aobvious redness of ripe about 7 one-tenth, purplish red, purple or white, without the mulberry fruit of denaturalization phenomenon, reject cyan, the prematurity of green fruit, sugary low mulberry fruit, use rustless steel container splendid attire, with clear water shower washing fruit surface microorganism, dust on sieve plate, in order to avoid affect product quality, in order to avoid be mixed in fruit juice; Moved into by clean mulberries in 60 DEG C of hot water, keep 20 minutes, so that squeezing the juice in follow-up is conducive to the stripping of flavor substance, improve crushing juice rate, next plays kills enzyme effect, ensures the quality of product;
B) the selecting materials and pretreatment of grape; Select fresh good, the full maturity of fruit, in purple or raisin look, without rotting and the grape of disease and pest; Remove crude fruit, overdone fruit and machinery wound fruit, the general potassium permanganate of 0.03% that first adopts of grape cleaning soaks 2-3 minute, and then rinses well with clear water; Broken heating and extruding obtain dense normal juice vine slurries;
C) the squeezing of mulberry juice; The mulberries that blanching is good put into disintegrating machine, add appropriate water, so that material is smooth, improves crushing effect, the material of fragmentation are put into beater, obtains dense Normal juice mulberries slurries; The grape slurries prepared are mixed with it;
D) acidifying; By supplementary material mixing preparation in proportion, granulated sugar fully dissolves and adds after removing impurity after filtering, and adjusts with appropriate citric acid, makes fruit juice sugar concentration be 14%, acidity 0.7% ~ 0.8%;
E) homogeneous is filtered; The fruit adding fruit juice 0.1% takes off enzyme, filters after leaving standstill 1.5h; By the homogeneous slurry after filtration, homogenizer pressure 15-20MPa, temperature 35 DEG C, to improve its stability of bland;
F) sterilization, cooling: after feed liquid is filling, carry out pasteurize, 85-90 DEG C/15min; Sample after sterilization is put into cold water water-bath and is cooled to normal temperature, finished product.
Due to the utilization of technique scheme, the present invention compared with prior art has following advantages:
The processing method of grape fruit-mulberry juice beverage of the present invention with grape and mulberries for raw material, make its nutritional labeling have complementary synergistic effect two kinds of fruit nutrition mixing, juice, after homogeneous and sterilizing, maintains vitamins and other nutritious components, flavour is sweet, and nutrition and delicious food have both.
Technical conceive and feature; its object is to person skilled in the art can be understood content of the present invention and be implemented; can not limit the scope of the invention with this, all equivalences done according to Spirit Essence of the present invention change or modify, and all should be encompassed in protection scope of the present invention.
Claims (1)
1. a processing method for grape fruit-mulberry juice beverage, comprises following steps:
A) the selecting materials and pretreatment of mulberries; Select fresh, free from admixture, the aobvious redness of ripe about 7 one-tenth, purplish red, purple or white, without the mulberry fruit of denaturalization phenomenon, reject cyan, the prematurity of green fruit, sugary low mulberry fruit, use rustless steel container splendid attire, with clear water shower washing fruit surface microorganism, dust on sieve plate, in order to avoid affect product quality, in order to avoid be mixed in fruit juice; Moved into by clean mulberries in 60 DEG C of hot water, keep 20 minutes, so that squeezing the juice in follow-up is conducive to the stripping of flavor substance, improve crushing juice rate, next plays kills enzyme effect, ensures the quality of product;
B) the selecting materials and pretreatment of grape; Select fresh good, the full maturity of fruit, in purple or raisin look, without rotting and the grape of disease and pest; Remove crude fruit, overdone fruit and machinery wound fruit, the general potassium permanganate of 0.03% that first adopts of grape cleaning soaks 2-3 minute, and then rinses well with clear water; Broken heating and extruding obtain dense normal juice vine slurries;
C) the squeezing of mulberry juice; The mulberries that blanching is good put into disintegrating machine, add appropriate water, so that material is smooth, improves crushing effect, the material of fragmentation are put into beater, obtains dense Normal juice mulberries slurries; The grape slurries prepared are mixed with it;
D) acidifying; By supplementary material mixing preparation in proportion, granulated sugar fully dissolves and adds after removing impurity after filtering, and adjusts with appropriate citric acid, makes fruit juice sugar concentration be 14%, acidity 0.7% ~ 0.8%;
E) homogeneous is filtered; The fruit adding fruit juice 0.1% takes off enzyme, filters after leaving standstill 1.5h; By the homogeneous slurry after filtration, homogenizer pressure 15-20MPa, temperature 35 DEG C, to improve its stability of bland;
F) sterilization, cooling: after feed liquid is filling, carry out pasteurize, 85-90 DEG C/15min; Sample after sterilization is put into cold water water-bath and is cooled to normal temperature, finished product.
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| CN201410698537.XA CN104432349A (en) | 2014-11-28 | 2014-11-28 | Processing method of grape and mulberry juice beverage |
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| CN201410698537.XA CN104432349A (en) | 2014-11-28 | 2014-11-28 | Processing method of grape and mulberry juice beverage |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036267A (en) * | 2016-05-27 | 2016-10-26 | 明光市晶鑫饮料食品有限公司 | Papaya and grape sour beverage and making method thereof |
| CN107549537A (en) * | 2017-09-20 | 2018-01-09 | 中国农业大学 | A kind of microbubble composite fruit juice and its preparation technology |
| RU2691505C1 (en) * | 2018-04-23 | 2019-06-14 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Дагестанский государственный аграрный университет имени М.М. Джамбулатова" (ФГБОУ ВО Дагестанский ГАУ) | Method of producing concentrate of mulberry |
| CN112890052A (en) * | 2021-01-25 | 2021-06-04 | 重庆云升食品饮料有限公司 | Processing method of mulberry juice beverage |
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| KR100522621B1 (en) * | 2004-12-14 | 2005-10-18 | 충청북도 | Beverage of eucommia ulmoides |
| CN101623116A (en) * | 2009-08-11 | 2010-01-13 | 宁波天宫庄园果汁果酒有限公司 | Preparation method of clear mulberry juice drink |
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2014
- 2014-11-28 CN CN201410698537.XA patent/CN104432349A/en active Pending
Patent Citations (3)
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|---|---|---|---|---|
| CN1425752A (en) * | 2002-12-30 | 2003-06-25 | 艾沙·尕衣提 | Process for preparing fermented grape juice drink |
| KR100522621B1 (en) * | 2004-12-14 | 2005-10-18 | 충청북도 | Beverage of eucommia ulmoides |
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| CN106036267A (en) * | 2016-05-27 | 2016-10-26 | 明光市晶鑫饮料食品有限公司 | Papaya and grape sour beverage and making method thereof |
| CN107549537A (en) * | 2017-09-20 | 2018-01-09 | 中国农业大学 | A kind of microbubble composite fruit juice and its preparation technology |
| RU2691505C1 (en) * | 2018-04-23 | 2019-06-14 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Дагестанский государственный аграрный университет имени М.М. Джамбулатова" (ФГБОУ ВО Дагестанский ГАУ) | Method of producing concentrate of mulberry |
| CN112890052A (en) * | 2021-01-25 | 2021-06-04 | 重庆云升食品饮料有限公司 | Processing method of mulberry juice beverage |
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