CN104585820A - Preparing method of nostoc commune beverage - Google Patents
Preparing method of nostoc commune beverage Download PDFInfo
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- CN104585820A CN104585820A CN201510091029.XA CN201510091029A CN104585820A CN 104585820 A CN104585820 A CN 104585820A CN 201510091029 A CN201510091029 A CN 201510091029A CN 104585820 A CN104585820 A CN 104585820A
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- beverage
- ground ear
- weight portion
- ear dish
- dish
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 30
- 238000000034 method Methods 0.000 title claims abstract description 18
- 240000001131 Nostoc commune Species 0.000 title abstract 5
- 235000013817 Nostoc commune Nutrition 0.000 title abstract 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 235000021433 fructose syrup Nutrition 0.000 claims abstract description 6
- 238000010009 beating Methods 0.000 claims description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 7
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 235000012907 honey Nutrition 0.000 claims description 5
- 238000007689 inspection Methods 0.000 claims description 5
- 230000014759 maintenance of location Effects 0.000 claims description 5
- 239000011812 mixed powder Substances 0.000 claims description 5
- 239000001814 pectin Substances 0.000 claims description 5
- 235000010987 pectin Nutrition 0.000 claims description 5
- 229920001277 pectin Polymers 0.000 claims description 5
- 235000010241 potassium sorbate Nutrition 0.000 claims description 5
- 229940069338 potassium sorbate Drugs 0.000 claims description 5
- 239000004302 potassium sorbate Substances 0.000 claims description 5
- 230000005855 radiation Effects 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 238000003892 spreading Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 239000002562 thickening agent Substances 0.000 claims description 5
- 235000010378 sodium ascorbate Nutrition 0.000 claims description 3
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 3
- 229960005055 sodium ascorbate Drugs 0.000 claims description 3
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 3
- 230000004438 eyesight Effects 0.000 abstract description 2
- 235000003599 food sweetener Nutrition 0.000 abstract description 2
- 201000001421 hyperglycemia Diseases 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 239000003765 sweetening agent Substances 0.000 abstract description 2
- 238000009924 canning Methods 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 abstract 1
- 238000005360 mashing Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000001717 pathogenic effect Effects 0.000 abstract 1
- 238000001556 precipitation Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 244000170916 Paeonia officinalis Species 0.000 description 4
- 235000006484 Paeonia officinalis Nutrition 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000192656 Nostoc Species 0.000 description 2
- 241000219000 Populus Species 0.000 description 2
- 241000220317 Rosa Species 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000025361 Ficus carica Species 0.000 description 1
- 235000008730 Ficus carica Nutrition 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 235000015468 Lycium chinense Nutrition 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000012287 Prolapse Diseases 0.000 description 1
- 244000294611 Punica granatum Species 0.000 description 1
- 235000014360 Punica granatum Nutrition 0.000 description 1
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 235000017190 Vitis vinifera subsp sylvestris Nutrition 0.000 description 1
- 244000237969 Vitis vulpina Species 0.000 description 1
- 235000017242 Vitis vulpina Nutrition 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 241000746966 Zizania Species 0.000 description 1
- 235000002636 Zizania aquatica Nutrition 0.000 description 1
- 210000000436 anus Anatomy 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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)
Abstract
The invention discloses a preparing method of a nostoc commune beverage. The preparing method comprises the following steps: adopting nostoc commune as a main raw material, and adopting steps of pretreating the raw materials, mashing, filtering, mixing, homogenizing, sterilizing, canning, inspecting, storing and the like so as to obtain the nostoc commune beverage. According to the invention, the beverage produced by the method can fully reserve the nutrient substances of the nostoc commune, fructose syrup is adopted as a sweetening agent, the beverage is not only delicious in taste but also suitable for a consumer with hyperglycemia to drink, the color of the beverage is steady through the repeated homogenizing, and the layered precipitation is avoid; the preparing method is simple in operation and easy to control, the beverage is rich in nutrition and convenient to drink, and has the health care efficacies of reducing lipid, improving eyesight, clearing heat and reducing pathogenic fire, invigorating spleen-stomach and replenishing qi and the like.
Description
Technical field
The present invention relates to a kind of processing method of beverage, especially relate to the preparation method of a kind of ground ear dish beverage.
Background technology
Ground ear dish, has another name called " land for building dish ", " Qu Lian ", " Thunder God dung ", " dish of sending relief to a famine area ", " stepping on wild rice " etc.It is rich in multiple nutritional components, and fragrant taste is soft and moist, containing seafood delights, edible can medicine, not only can stir-fry and eat but also can cook soup, be first-class good merchantable brand.Ground ear dish contains rich in protein, calcium, phosphorus, iron etc., can be human body and provides multiple nutritional components, has the effect of qi-restoratives benefit gas, nourishing the liver and kidney.Cure mainly the illnesss such as hot eyes redness, yctalopia, burn and scald, protracted dysentery, prolapse of the anus.At present, ground ear dish is mostly taken as a kind of edible wild herbs and is eaten, and this instant method can not utilize the nutritional labeling of ground ear dish completely, there is the defect that development of raw materials utilizes not comprehensively, utilization rate is not high.
Summary of the invention
Order ground of the present invention develops the defect not comprehensive, utilization rate is not high for existing ground ear dish, technical problem to be solved is that ground ear dish is made raw material, through the ground ear dish beverage that the step such as making beating, allotment, homogeneous is processed into, a kind of nutritious, delicious taste is provided, drinks the processing method of ear dish beverage easily.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for ground ear dish beverage, is characterized in that, adopt following steps:
A, pretreatment of raw material: get the ground ear dish without disease and pest, fresh mature, putting into concentration after cleaning up is that the sodium ascorbate solution of 0.1-0.3% soaks 20-40min, takes out and is filtered dry moisture;
B, to complete: completed by the ground ear dish steam after color retention, steam beating temperature is 120-130 DEG C, and fixation time is 3-5s, the heat radiation of spreading for cooling immediately after completing;
C, making beating: in ground ear dish, add its weight 2-3 water doubly, fully pull an oar, cross 120-140 eye mesh screen and filter, and gained filter residue adds filter residue 1-2 water doubly and continues making beating, after twice slurries is mixed, and obtained ground ear puree;
D, allotment: get ground ear dish juice 15-25 weight portion, fructose syrup 10-15 weight portion, honey 2-4 weight portion, citric acid 0.5-0.7 weight portion, essence 0.2-0.4 weight portion, pectin 0.1-0.2 weight portion, thickener 0.06-0.08 weight portion, potassium sorbate 0.03-0.05 weight portion, add water to 100 weight portions, stir, make mixed liquor;
E, homogeneous: by the mixed powder homogeneous process stirred, temperature is 70-80 DEG C, and pressure is 20-30 Mpa, repeat homogeneous 2-4 time;
F, sterilization: adopt instantaneous sterilization method, temperature 120-125 DEG C, time 5-7s, obtained ground ear dish beverage;
G, canned: the ground ear dish beverage after sterilization is cooled to 30-40 DEG C, canned under sterile vacuum environment;
H, inspection, storage: whether canned qualified, preserve under normal temperature if checking.
Beneficial effect: adopt the beverage that this method is produced, can the nutriment of abundant reservation ear dish, adopt fructose syrup as sweetener, good to eat but also the hyperglycaemia consumer of drinks taste is not only made to drink, make the color stability of beverage by repeatedly homogeneous, avoid layering and precipitating, this method is simple to operate, be easy to grasp, beverage is nutritious, drink conveniently, has the health-care efficacies such as lipopenicillinase improving eyesight, heat-clearing and fire-reducing, tonifying middle-Jiao and Qi.
Detailed description of the invention
Embodiment 1: the preparation method of a kind of ground ear dish beverage, adopts following steps:
A, pretreatment of raw material: get the ground ear dish without disease and pest, fresh mature, put into after cleaning up concentration be 0.1% sodium ascorbate solution soak 40min, take out be filtered dry moisture;
B, to complete: completed by the ground ear dish steam after color retention, steam beating temperature is 120 DEG C, and fixation time is 5s, the heat radiation of spreading for cooling immediately after completing;
C, making beating: the water adding 20kg in 10kg ground ear dish, fully pull an oar, cross 120 eye mesh screens and filter, the water that gained filter residue adds filter residue 1 times continues making beating, after twice slurries is mixed, obtained ground ear puree;
D, allotment: get ground ear dish juice 1.5kg, fructose syrup 1kg, honey 0.2kg, citric acid 0.05kg, essence 0.02kg, pectin 0.01kg, thickener 0.006kg, potassium sorbate 0.003kg, add water to 10kg, stir, make mixed liquor;
E, homogeneous: by the mixed powder homogeneous process stirred, temperature is 70 DEG C, and pressure is 30 Mpa, repeat homogeneous 2 times;
F, sterilization: adopt instantaneous sterilization method, temperature 120 DEG C, time 7s, obtained ground ear dish beverage;
G, canned: the ground ear dish beverage after sterilization is cooled to 30 DEG C, canned under sterile vacuum environment;
H, inspection, storage: whether canned qualified, preserve under normal temperature if checking.
Embodiment 2: the preparation method of a kind of ground ear dish beverage, adopts following steps:
A, pretreatment of raw material: get ground ear dish, the nostoc without disease and pest, fresh mature, put into after the nostoc of the 9kg ground ear dish after cleaning up and 1kg is mixed concentration be 0.2% vitamin c solution soak 30min, take out and be filtered dry moisture;
B, to complete: completed by the raw material steam after color retention, steam beating temperature is 125 DEG C, and fixation time is 4s, the heat radiation of spreading for cooling immediately after completing;
C, making beating: the water adding 25kg in the raw material of 10kg, fully pull an oar, and crosses 130 eye mesh screens and filter, and the water that gained filter residue adds filter residue 1.5 times continues making beating, after twice slurries is mixed, and obtained ground ear puree;
D, allotment: get ground ear dish juice 2kg, fructose syrup 1.2kg, honey 0.4kg, Ficus carica juice 0.5kg, mulberry juice 0.3kg, lotus seed juice 0.2kg, citric acid 0.06kg, essence 0.06kg, pectin 0.015kg, thickener 0.007kg, potassium sorbate 0.004kg, add water to 10kg, stir, make mixed liquor;
E, homogeneous: by the mixed powder homogeneous process stirred, temperature is 75 DEG C, and pressure is 25 Mpa, repeat homogeneous 3 times;
F, sterilization: adopt instantaneous sterilization method, temperature 123 DEG C, time 6s, obtained ground ear dish beverage;
G, canned: the ground ear dish beverage after sterilization is cooled to 35 DEG C, canned under sterile vacuum environment;
H, inspection, storage: whether canned qualified, preserve under normal temperature if checking.
Embodiment 3: the preparation method of a kind of ground ear dish beverage, adopts following steps:
A, pretreatment of raw material: get without the ground ear dish of disease and pest, fresh mature, poplar bloassom, peony, peony, rose, 8kg ground ear dish after cleaning up, the poplar bloassom of 0.8kg, 0.7kg peony, the peony of 0.3kg, the rose of 0.2kg are put into after mixing concentration be 0.3% solution of sodium bisulfite soak 20min, take out and be filtered dry moisture;
B, to complete: completed by the raw material steam after color retention, steam beating temperature is 130 DEG C, and fixation time is 3s, the heat radiation of spreading for cooling immediately after completing;
C, making beating: the water adding 30kg in the raw material of 10kg, fully pull an oar, and crosses 140 eye mesh screens and filter, and the water that gained filter residue adds filter residue 2 times continues making beating, after twice slurries is mixed, and obtained ground ear puree;
D, allotment: get ground ear dish juice 2.5kg, xylitol 1kg, honey 0.2kg, wolfberry juice 0.4kg, blueberry juice 0.3kg, wild grape juice 0.2kg, juice of my pomegranate 0.1kg, citric acid 0.07kg, essence 0.04kg, pectin 0.02kg, thickener 0.008kg, potassium sorbate 0.005kg, add water to 10kg, stir, make mixed liquor;
E, homogeneous: by the mixed powder homogeneous process stirred, temperature is 80 DEG C, and pressure is 20Mpa, repeat homogeneous 2 times;
F, sterilization: adopt instantaneous sterilization method, temperature 125 DEG C, time 5s, obtained ground ear dish beverage;
G, canned: the ground ear dish beverage after sterilization is cooled to 40 DEG C, canned under sterile vacuum environment;
H, inspection, storage: whether canned qualified, preserve under normal temperature if checking.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a preparation method for ground ear dish beverage, is characterized in that, adopts following steps:
A, pretreatment of raw material: get the ground ear dish without disease and pest, fresh mature, putting into concentration after cleaning up is that the sodium ascorbate solution of 0.1-0.3% soaks 20-40min, takes out and is filtered dry moisture;
B, to complete: completed by the ground ear dish steam after color retention, steam beating temperature is 120-130 DEG C, and fixation time is 3-5s, the heat radiation of spreading for cooling immediately after completing;
C, making beating: in ground ear dish, add its weight 2-3 water doubly, fully pull an oar, cross 120-140 eye mesh screen and filter, and gained filter residue adds filter residue 1-2 water doubly and continues making beating, after twice slurries is mixed, and obtained ground ear puree;
D, allotment: get ground ear dish juice 15-25 weight portion, fructose syrup 10-15 weight portion, honey 2-4 weight portion, citric acid 0.5-0.7 weight portion, essence 0.2-0.4 weight portion, pectin 0.1-0.2 weight portion, thickener 0.06-0.08 weight portion, potassium sorbate 0.03-0.05 weight portion, add water to 100 weight portions, stir, make mixed liquor;
E, homogeneous: by the mixed powder homogeneous process stirred, temperature is 70-80 DEG C, and pressure is 20-30 Mpa, repeat homogeneous 2-4 time;
F, sterilization: adopt instantaneous sterilization method, temperature 120-125 DEG C, time 5-7s, obtained ground ear dish beverage;
G, canned: the ground ear dish beverage after sterilization is cooled to 30-40 DEG C, canned under sterile vacuum environment;
H, inspection, storage: whether canned qualified, preserve under normal temperature if checking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510091029.XA CN104585820A (en) | 2015-03-01 | 2015-03-01 | Preparing method of nostoc commune beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510091029.XA CN104585820A (en) | 2015-03-01 | 2015-03-01 | Preparing method of nostoc commune beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104585820A true CN104585820A (en) | 2015-05-06 |
Family
ID=53112154
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510091029.XA Pending CN104585820A (en) | 2015-03-01 | 2015-03-01 | Preparing method of nostoc commune beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104585820A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104928115A (en) * | 2015-07-07 | 2015-09-23 | 芜湖职业技术学院 | Dendrobe and bamboo shaving liquor and making method thereof |
| CN106306896A (en) * | 2016-08-23 | 2017-01-11 | 彭常安 | Production technology of lettuce fruit and vegetable beverage |
| CN107156581A (en) * | 2017-07-14 | 2017-09-15 | 安徽智联管理咨询有限公司 | The preparation method of brush-cherry seed beverage |
| CN107252019A (en) * | 2017-07-11 | 2017-10-17 | 宇琪 | The preparation method of Japanese Premna Herb saussurea involucrata flower health beverage |
| CN108576697A (en) * | 2018-05-03 | 2018-09-28 | 张帆 | A kind of nostoc flower slurry and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104928115A (en) * | 2015-07-07 | 2015-09-23 | 芜湖职业技术学院 | Dendrobe and bamboo shaving liquor and making method thereof |
| CN106306896A (en) * | 2016-08-23 | 2017-01-11 | 彭常安 | Production technology of lettuce fruit and vegetable beverage |
| CN107252019A (en) * | 2017-07-11 | 2017-10-17 | 宇琪 | The preparation method of Japanese Premna Herb saussurea involucrata flower health beverage |
| CN107156581A (en) * | 2017-07-14 | 2017-09-15 | 安徽智联管理咨询有限公司 | The preparation method of brush-cherry seed beverage |
| CN108576697A (en) * | 2018-05-03 | 2018-09-28 | 张帆 | A kind of nostoc flower slurry and preparation method thereof |
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Application publication date: 20150506 |