CN104605442A - 一种荸荠果粒汁饮料的制备方法 - Google Patents
一种荸荠果粒汁饮料的制备方法 Download PDFInfo
- Publication number
- CN104605442A CN104605442A CN201510068577.0A CN201510068577A CN104605442A CN 104605442 A CN104605442 A CN 104605442A CN 201510068577 A CN201510068577 A CN 201510068577A CN 104605442 A CN104605442 A CN 104605442A
- Authority
- CN
- China
- Prior art keywords
- water chestnut
- juice
- peeling
- water
- preparation
- 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.)
- Pending
Links
- 235000020416 water chestnut juice Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 239000008187 granular material Substances 0.000 title claims abstract description 11
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims abstract description 47
- 235000014364 Trapa natans Nutrition 0.000 claims abstract description 47
- 235000009165 saligot Nutrition 0.000 claims abstract description 47
- 241001083492 Trapa Species 0.000 claims abstract description 45
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 10
- 238000004140 cleaning Methods 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- 238000007789 sealing Methods 0.000 claims abstract description 9
- 230000008901 benefit Effects 0.000 claims abstract description 6
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims description 8
- 235000014058 juice drink Nutrition 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 239000002245 particle Substances 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 208000001840 Dandruff Diseases 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 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 4
- 238000005299 abrasion Methods 0.000 claims description 4
- 230000000844 anti-bacterial effect Effects 0.000 claims description 4
- 230000006835 compression Effects 0.000 claims description 4
- 238000007906 compression Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 239000004744 fabric Substances 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 4
- 239000002932 luster Substances 0.000 claims description 4
- 238000005453 pelletization Methods 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 5
- 208000026435 phlegm Diseases 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 206010010774 Constipation Diseases 0.000 abstract description 3
- 230000004438 eyesight Effects 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 2
- KEQXNNJHMWSZHK-UHFFFAOYSA-L 1,3,2,4$l^{2}-dioxathiaplumbetane 2,2-dioxide Chemical compound [Pb+2].[O-]S([O-])(=O)=O KEQXNNJHMWSZHK-UHFFFAOYSA-L 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 230000036528 appetite Effects 0.000 abstract 1
- 238000009924 canning Methods 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 210000003296 saliva Anatomy 0.000 abstract 1
- 230000028327 secretion Effects 0.000 abstract 1
- 230000004936 stimulating effect Effects 0.000 abstract 1
- 244000144730 Amygdalus persica Species 0.000 description 3
- 235000006040 Prunus persica var persica Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 240000001085 Trapa natans Species 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 238000005352 clarification Methods 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 208000035473 Communicable disease Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 208000031971 Yin Deficiency Diseases 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 229910021538 borax Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 231100000862 numbness Toxicity 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 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
- 230000000171 quenching effect Effects 0.000 description 1
- 239000004328 sodium tetraborate Substances 0.000 description 1
- 235000010339 sodium tetraborate Nutrition 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
- 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
本发明公开了一种荸荠果粒汁饮料的制备方法,其特征在于:以荸荠为主要原料,采用原料选择、清洗去皮、预煮、预制、调配、加热、装罐、密封、杀菌等工艺步骤。本发明产品呈乳白色带小果粒的汁液,荸荠汁风味明显,口感滑润,营养丰富,具有清热化痰、明目、开胃消食、生津润燥作用,同时对缓解便秘有一定功效。加工工艺简单,便于实施。进一步提高了对荸荠原料的开发利用,可取得较好的经济效益。
Description
技术领域
本发明涉及一种饮料的制备方法,具体是涉及一种荸荠果粒汁饮料的制备方法。
背景技术
荸荠,又称乌芋,性寒,味甘,无毒。《本草纲目》记载:主消渴痹热,温中益气,下丹石,消风毒,除胸中实热气。现代医学发现其含有大量的蛋白质、脂肪、粗纤维、胡萝卜素、维生素B、维生素C、铁、钙、磷和碳水化合物,具有预防急性传染病、清热泻火、滋养胃阴等功能。荸荠入药,历史悠久,自古入药。中医认为,荸荠性味甘、寒,具有清热化痰、开胃消食、生津润燥、明目醒酒的功效,临床适用于阴虚肺燥、咳嗽多痰。中医临床上常用马蹄配成“雪羹汤”清热去痰,可降血压和治疗便秘。
目前,荸荠大多作为食材被广大消费者食用,或去皮后直接食用,进行产品深加工的较少,以荸荠为原料加工荸荠果粒汁饮料,进一步提高了对原料的开发利用。
发明内容
本发明所要解决的技术问题是以荸荠为原料,加工风味独特、营养丰富的荸荠果粒汁饮料,不断提高对荸荠原料的综合利用。
本发明解决其技术问题所采取的技术方案是:
一种荸荠果粒汁饮料的制备方法,其特征在于,主要包括以下步骤:
A、原料选择:挑选新鲜、成熟、大小均匀、色泽正常和无腐烂的原料;
B、清洗去皮:先将荸荠浸泡15-30min,再选用擦洗机洗去泥沙、漂洗干净;
去皮时先手工用小刀去荸荠两端,再用去皮机磨擦去皮,削皮后立即浸入清水中,以洗去残余皮屑与表层淀粉,然后用0.15%乙酸溶液浸泡护色;
C、预煮:去皮的荸荠放入适量清水中加热,80-95℃下保持40-50min,用水量为荸荠的8-10倍;
D、预制:荸荠粒的制备,用切粒机切粒,大小为5×8mm见方的颗粒,按同样的方法将去皮、去核洗净的的苹果以切粒机切成大小为4×6mm见方的颗粒;荸荠汁的制备,首先将荸荠煮汁,然后用70-80目的粗布过滤后再经板框压滤取汁;
E、调配:按100kg荸荠汁加蔗糖6-7kg,浓度35-40%的F-42型果葡糖浆4-6kg,柠檬酸0.01-0.02kg,控制可溶性固形物含量12-15%;
F、加热:将荸荠汁调配液加热至90-95℃,保持2-4min;
G、装罐:将加热后的荸荠汁调配液乘热装入清洗消毒过的6115型罐,同时装入步骤D预制的荸荠粒35-45克,苹果粒15-30克,总装罐量为260-300克;
H、密封:密封时罐中心的温度为80-85℃,真空度为0.03-0.05Mpa;
I、杀菌、冷却:杀菌公式为,100′-40′-15′/120℃, 杀菌结束后反压冷却至35℃以下。
有益效果:本发明产品呈乳白色带小果粒的汁液,荸荠汁风味明显,口感滑润,营养丰富,具有清热化痰、明目、开胃消食、生津润燥作用,同时对缓解便秘有一定功效。加工工艺简单,便于实施。进一步提高了对荸荠原料的开发利用,可取得较好的经济效益。
具体实施方式
实施例1:
一种荸荠果粒汁饮料的制备方法,采用以下步骤:
A、原料选择:挑选新鲜、成熟、大小均匀、色泽正常和无腐烂的原料;
B、清洗去皮:先将荸荠浸泡25min,再选用擦洗机洗去泥沙、漂洗干净;
去皮时先手工用小刀去荸荠两端,再用去皮机磨擦去皮,削皮后立即浸入清水中,以洗去残余皮屑与表层淀粉,然后用0.15%乙酸溶液浸泡护色,防止褐变;
C、预煮:去皮的荸荠放入适量清水中加热,85-90℃下保持40-60min,用水量为荸荠的6-8倍,促其淀粉糊化、汤汁澄清;
D、预制:荸荠粒的制备,用切粒机切粒,大小为5×8mm见方的颗粒,按同样的方法将去皮、去核洗净的的苹果以切粒机切成大小为4×6mm见方的颗粒;荸荠汁的制备,首先将荸荠煮汁,然后用60目的粗布过滤后再经板框压滤取汁;
E、调配:按100kg荸荠汁加蔗糖6kg,浓度35-40%的F-42型果葡糖浆4.5kg,柠檬酸0.02kg,控制可溶性固形物含量10-15%;
F、加热:将荸荠汁调配液加热至95℃,保持2min;
G、装罐:将加热后的荸荠汁调配液乘热装入清洗消毒过的6115型罐,同时装入步骤D预制的荸荠粒35克,苹果粒20克,保持总装罐量为260-300克;
H、密封:密封时罐中心的温度为80-85℃,真空度为0.04Mpa。
I、杀菌、冷却:杀菌公式为,100′-40′-15′/120℃, 杀菌结束后反压冷却至35℃以下。
产品质量要求:产品呈乳白色带小果粒的汁液,荸荠汁风味明显,同时还兼有苹果香气,产品可溶性固形物含量10-15%;
实施例2:
一种荸荠果粒汁饮料的制备方法,主要采用以下步骤:
A、原料选择:挑选新鲜、成熟、大小均匀、色泽正常和无腐烂的原料;
B、清洗去皮:先将荸荠浸泡25min,再选用擦洗机洗去泥沙、漂洗干净;
去皮时先手工用小刀去荸荠两端,再用去皮机磨擦去皮,削皮后立即浸入清水中,以洗去残余皮屑与表层淀粉,然后用0.2%乙酸溶液浸泡护色,防止褐变;
C、预煮:去皮的荸荠放入适量清水中加热,85℃下保持50min,用水量为荸荠的6-8倍,促其淀粉糊化、汤汁澄清;
D、预制:荸荠粒的制备,用切粒机切粒,大小为6×8mm见方的颗粒,按同样的方法将去皮、去核洗净的的黄桃以切粒机切成大小为3×6mm见方的颗粒;荸荠汁的制备,首先将荸荠煮汁,然后用50目的粗布过滤后再经板框压滤取汁;
E、调配:按100kg荸荠汁加蔗糖6.5kg,浓度35-40%的F-42型果葡糖浆5kg,柠檬酸0.01kg,控制可溶性固形物含量10-15%;
F、加热:将荸荠汁调配液加热至90℃,保持2.5min;
G、装罐:将加热后的荸荠汁调配液乘热装入清洗消毒过的6115型罐,同时装入步骤D预制的荸荠粒40克,黄桃粒25克,保持总装罐量为260-300克;
H、密封:密封时罐中心的温度为85℃,真空度为0.05Mpa;
I、杀菌、冷却:杀菌公式为,100′-40′-15′/120℃, 杀菌结束后反压冷却至30℃以下。
产品质量要求:产品为带小果粒的汁液,有荸荠汁味,同时还兼有黄桃风味,口感甜润,产品可溶性固形物含量10-15%。
以上所述仅为本发明的优选实施例,凡依本发明权利要求范围所做的均等变化,皆应属本发明权利要求的涵盖范围。本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1. 一种荸荠果粒汁饮料的制备方法,其特征在于,主要包括以下步骤:
A、原料选择:挑选新鲜、成熟、大小均匀、色泽正常和无腐烂的原料;
B、清洗去皮:先将荸荠浸泡15-30min,再选用擦洗机洗去泥沙、漂洗干净;
去皮时先手工用小刀去荸荠两端,再用去皮机磨擦去皮,削皮后立即浸入清水中,以洗去残余皮屑与表层淀粉,然后用0.15%乙酸溶液浸泡护色;
C、预煮:去皮的荸荠放入适量清水中加热,80-95℃下保持40-50min,用水量为荸荠的8-10倍;
D、预制:荸荠粒的制备,用切粒机切粒,大小为5×8mm见方的颗粒,按同样的方法将去皮、去核洗净的的苹果以切粒机切成大小为4×6mm见方的颗粒;荸荠汁的制备,首先将荸荠煮汁,然后用70-80目的粗布过滤后再经板框压滤取汁;
E、调配:按100kg荸荠汁加蔗糖6-7kg,浓度35-40%的F-42型果葡糖浆4-6kg,柠檬酸0.01-0.02kg,控制可溶性固形物含量12-15%;
F、加热:将荸荠汁调配液加热至90-95℃,保持2-4min;
G、装罐:将加热后的荸荠汁调配液乘热装入清洗消毒过的6115型罐,同时装入步骤D预制的荸荠粒35-45克,苹果粒15-30克,总装罐量为260-300克;
H、密封:密封时罐中心的温度为80-85℃,真空度为0.03-0.05Mpa;
I、杀菌、冷却:杀菌公式为,100′-40′-15′/120℃, 杀菌结束后反压冷却至35℃以下。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510068577.0A CN104605442A (zh) | 2015-02-10 | 2015-02-10 | 一种荸荠果粒汁饮料的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510068577.0A CN104605442A (zh) | 2015-02-10 | 2015-02-10 | 一种荸荠果粒汁饮料的制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN104605442A true CN104605442A (zh) | 2015-05-13 |
Family
ID=53140319
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510068577.0A Pending CN104605442A (zh) | 2015-02-10 | 2015-02-10 | 一种荸荠果粒汁饮料的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104605442A (zh) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105077455A (zh) * | 2015-08-07 | 2015-11-25 | 湖北大展食品有限公司 | 马蹄汁的制备工艺 |
CN107173650A (zh) * | 2017-07-09 | 2017-09-19 | 宇琪 | 荸荠饮料的制备方法 |
CN107751690A (zh) * | 2017-09-28 | 2018-03-06 | 程龙凤 | 一种地稍瓜汁饮料的制备方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1077864A (zh) * | 1992-04-30 | 1993-11-03 | 山东肥城酒厂 | 肥桃带肉果汁饮料的加工方法 |
US20060134238A1 (en) * | 2004-12-16 | 2006-06-22 | Dnyaneshwar Agashe M | Process of manufacturing clear juice from the leaves of the aloe vera plant |
CN103549573A (zh) * | 2013-10-22 | 2014-02-05 | 浙江小二黑食品有限公司 | 一种红枣百合饮料及其制备方法 |
CN104055177A (zh) * | 2014-06-07 | 2014-09-24 | 陶峰 | 一种荸荠饮料的制作方法 |
-
2015
- 2015-02-10 CN CN201510068577.0A patent/CN104605442A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1077864A (zh) * | 1992-04-30 | 1993-11-03 | 山东肥城酒厂 | 肥桃带肉果汁饮料的加工方法 |
US20060134238A1 (en) * | 2004-12-16 | 2006-06-22 | Dnyaneshwar Agashe M | Process of manufacturing clear juice from the leaves of the aloe vera plant |
CN103549573A (zh) * | 2013-10-22 | 2014-02-05 | 浙江小二黑食品有限公司 | 一种红枣百合饮料及其制备方法 |
CN104055177A (zh) * | 2014-06-07 | 2014-09-24 | 陶峰 | 一种荸荠饮料的制作方法 |
Non-Patent Citations (2)
Title |
---|
"荸荠巧制"马蹄爽"", 《农家之友》 * |
史根生 主编: "《如何进行蔬菜加工》", 30 November 2010, 中国财政经济出版社 * |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105077455A (zh) * | 2015-08-07 | 2015-11-25 | 湖北大展食品有限公司 | 马蹄汁的制备工艺 |
CN105077455B (zh) * | 2015-08-07 | 2019-07-05 | 湖北大展食品有限公司 | 马蹄汁的制备工艺 |
CN107173650A (zh) * | 2017-07-09 | 2017-09-19 | 宇琪 | 荸荠饮料的制备方法 |
CN107751690A (zh) * | 2017-09-28 | 2018-03-06 | 程龙凤 | 一种地稍瓜汁饮料的制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103210986B (zh) | 莲藕糕及莲藕羹的制作方法 | |
CN104305049A (zh) | 一种蜜饯藕片的加工方法 | |
CN104651202A (zh) | 一种增强免疫力的虫草果奶醋 | |
CN106071492A (zh) | 一种枸杞银耳保健饮料的制作方法 | |
CN105053980B (zh) | 一种猴头菇素肉干的加工方法 | |
CN104605442A (zh) | 一种荸荠果粒汁饮料的制备方法 | |
CN102960647A (zh) | 一种温水发酵水煮笋的方法 | |
CN107746770A (zh) | 一种莲藕酒的酿造方法 | |
CN102845583A (zh) | 一种黑米发酵酒酿冰淇淋的制备方法 | |
CN103710188A (zh) | 一种紫甘薯保健啤酒的制备方法 | |
CN103976089A (zh) | 一种榴莲绿茶饮料及其制备方法 | |
CN103229825A (zh) | 一种桂圆罐头及其制备方法 | |
CN106262144A (zh) | 一种红薯干的加工方法 | |
CN107751690A (zh) | 一种地稍瓜汁饮料的制备方法 | |
CN105410765A (zh) | 一种即食薯的加工方法 | |
CN102178011A (zh) | 盐蒿茶的生产工艺 | |
CN109527304A (zh) | 一种枸杞浓缩原汁的制备方法 | |
CN104585669A (zh) | 一种无皮无籽葡萄罐头及其制作方法 | |
CN104323168B (zh) | 一种哈密瓜干的制作方法 | |
CN106701413A (zh) | 一种黄精山楂酒的酿制方法 | |
CN106754161A (zh) | 一种山楂番茄酒制品 | |
CN107593930A (zh) | 一种脱水豆腐花的制作方法 | |
CN105614336A (zh) | 一种黄花菜干菜及其制作方法 | |
CN104256235A (zh) | 一种香梨保健酱的制作方法 | |
CN102919873A (zh) | 一种酸萝卜老鸭汤休闲食品的生产方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150513 |