CN104663945B - A kind of dragon fruit peel tea and preparation method thereof - Google Patents
A kind of dragon fruit peel tea and preparation method thereof Download PDFInfo
- Publication number
- CN104663945B CN104663945B CN201410732073.XA CN201410732073A CN104663945B CN 104663945 B CN104663945 B CN 104663945B CN 201410732073 A CN201410732073 A CN 201410732073A CN 104663945 B CN104663945 B CN 104663945B
- Authority
- CN
- China
- Prior art keywords
- tea
- juice
- water
- peel
- pitaya peel
- 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.)
- Expired - Fee Related
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to food technology field, a kind of dragon fruit peel tea and preparation method thereof is particularly related to.Pitaya peel tea preparation method of the present invention is easy to operate, is suitable for industrialized production.Pitaya peel tea color prepared by the preparation method is ruddy, fragrant odour, both it had been rich in the nutritional ingredient such as carbohydrate, fiber, trace element in pitaya peel, there is the health-care effect such as tired, replenishing body fluid and clearing away heat pathogen, anti-oxidant that disappears of refreshing oneself of Pu'er tea again, the health-care effect of the unique fragrant of tropical feature fruit pitaya peel and Pu'er tea is organically combined, pursuit of the people to nutrition and health care double effects can be met.
Description
Technical field
The present invention relates to food technology field, a kind of dragon fruit peel tea and preparation method thereof is particularly related to.
Background technology
Dragon fruit is a kind of common fruit, and dragon fruit is nutritious, and meat is fine and smooth to be liked by everybody deeply, and we are eating
Pericarp can typically be thrown away when dragon fruit, the pericarp nutritive value of dragon fruit is high in fact.In pitaya peel containing ash content,
Crude fat, crude protein, crude fibre, vitamin C, calcium, phosphorus, iron and lot of anthocyanin, aqueous soluble dietary albumen, phytalbumin
Deng.The pericarp of dragon fruit contains the nutriment being of great rarity --- anthocyanidin.Anthocyanidin is a kind of antioxidant of strength, by force
In more than 10 times of carrotene, and activity can be preserved in blood of human body 75 hours.It can protect human body from nuisance
The damage of matter --- free radical, contributes to a variety of diseases relevant with free radical of prevention.Anthocyanidin can strengthen blood vessel elasticity, protect
Protect arteries inwall;Reduce blood pressure;Promote the smoothness of skin, U.S. face skin;Suppress inflammation and allergy, improve the soft of joint
Toughness, prevents arthritis;The visual purple in retina cell can be promoted to regenerate, improve eyesight;Also there is radiation-resistant effect
Deng.
With society progress and people living standard continuous improvement, requirement of the people to fruit juice also more and more higher,
The nutritional ingredient that not only enriched containing fruit, also requires possess certain health-care efficacy.At present, the species of in the market fruit juice is numerous
It is many, but only relate to single fruit syrup mostly and extract, although with certain health care or nutritive effect, but can not be comprehensive
Supplement needed by human body various nutrient elements.
The content of the invention
In view of this, it is an object of the present invention to provide a kind of not only nutrition but also dragon fruit peel tea of health care and preparation method thereof.
To realize the purpose of the present invention, the present invention is adopted the following technical scheme that：
A kind of preparation method of dragon fruit peel tea, including：
Step 1, the sterilization of ripe, disease-free pitaya peel is taken to clean, plus acetic acid water（Contain 1% acetic acid）3-5min is homogenized, plus
Enter biological enzymatic mixture and 2-2.5h is digested at 40 DEG C, filter, discard residue, collect pitaya peel juice；Wherein, the dragon fruit
The weight ratio of skin and acetic acid water, biological enzymatic mixture is 10-15: 80-90: 1-2；
Step 2, Pu'er tea is weighed, added water and ascorbic acid, the extraction 30-40min in boiling water (100 degree or so), cooling
After filter, collect Pu'er tea juice；Wherein, the weight ratio of the Pu'er tea and water, ascorbic acid is 6-10: 90-95: 0.05-
0.1；
Pitaya peel juice made from step 3, step 1 and step 2 and the mixing of Pu'er tea juice, add milk powder, and scallop powder resists
Bad hematic acid, Icing Sugar, citric acid and water, refined filtration, homogeneous, filling sterilizing are produced.
The present invention is prepared into nutrition and health care using tropical fruit (tree) pitaya peel as raw material with reference to the health-care effect of Pu'er tea
Beverage.
Step 1 of the present invention chooses dragon fruit pericarp and adds the homogenate of acetic acid water, mainly can neutralize pitaya peel
Alkaline matter, keeps the acid-base value of drink fruit juice, is decomposed after homogenate using biological enzymatic mixture, can fully decompose flue
The nutriment of fruit pericarp so that long chain polysaccharides molecule and other nutrients are decomposed completely, improves soluble solid
Content, while be conducive to follow-up clarification, filtering and concentration.Homogenization time is 3-5 minutes, and Homogenization time preferably is 4 minutes,
Enzymolysis time is 2-2.5 hours, and the time preferably is 2.3 hours.
Wherein, dragon fruit pericarp in the preparation method step 1 is invented：Acetic acid water：The weight ratio of biological enzymatic mixture is
10-15: 80-90: 1-2, it is preferred that weigh and compare according to weight, pitaya peel：Acetic acid water：Biological enzymatic mixture is 13:86:1.
In order to ensure that the pitaya peel cleaning for preparing dragon fruit peel tea is thoroughly clean, described in step 1 of the present invention
Pitaya peel adds water before homogenate also including sterilisation step：To be soaked with 0.01% hydrogenperoxide steam generator, 3 points are irradiated under uviol lamp
Clock.
Pericarp tea beverage typically requires that pitaya peel juice is as clear as crystal or has uniform turbidity, therefore is carried out in preparation
Fully filtering, occurs muddy and deposited phenomenon, filtering described in step 1 preferably includes coarse filtration and fine filtering step to avoid preparing product
Suddenly, it by the pulp after enzymolysis by stainless steel filtering net mesh number is that 400 mesh are filtered that the coarse filtration, which is,；The fine filtering is by coarse filtration
Gained fruit juice is put into centrifuge afterwards, 4 degree of low-temperature centrifugation 15min under conditions of 4000rpm.
By Pu'er tea in Pu'er tea juice preparation method step 2 in patent of the present invention：Water：Ascorbic acid, which is blended in boiling water, to be soaked
Acquisition Pu'er tea juice is put forward, wherein described boiled water temperature is 100 degree or so, extraction time is 30-40 minutes, and the time preferably is
35 minutes.Purpose is can fully to obtain active ingredient.The weight ratio of the Pu'er tea and water, ascorbic acid is 6-10: 90-95
∶0.05-0.1.It is preferred that the Pu'er tea and water, the weight ratio of ascorbic acid be 8: 92: 0.05.
In order to ensure the percentage by weight of each component in the taste of juice drinks, step 3 for pitaya peel juice 40-45%,
Pu'er tea juice 30-35%, milk powder 1-2%, scallop powder 0.1-0.2%, ascorbic acid 0.05-0.08%, Icing Sugar 12-14%, lemon
Lemon acid 0.05-0.1%, surplus is water.It is preferred that each component percentage by weight be pitaya peel juice 43%, Pu'er tea juice
33%th, milk powder 1.5%, scallop powder 0.15%, ascorbic acid 0.06%, Icing Sugar 13%, citric acid 0.08%, water 9.21%.
Occur muddy and deposited phenomenon in order to avoid preparing product, refined filtration described in step 3 be by 2000rpm centrifuges from
The heart 10 minutes.In order to ensure the quality of the flue fruit tea beverage prepared, step 3 of the present invention has carried out homogeneous and sterilizing, described equal
Of fine quality to elect 20 MPas as, sterilizing uses preferred 95 degree of the sterilising temp of flash pasteurization, 4 minutes time.
Physical and chemical index detection is carried out to the dragon fruit peel tea that the present invention is provided, every leading indicator is satisfied by national standard will
Ask.Market survey shows that the dragon fruit peel tea that the present invention is provided is liked or extremely liked to most people.
Pitaya peel tea preparation method of the present invention, it is easy to operate, it is suitable for industrialized production.The preparation method system
Standby pitaya peel tea color is ruddy, fragrant odour, is both sought rich in carbohydrate, fiber, trace element etc. in pitaya peel
Form point, have the health-care effect such as tired, replenishing body fluid and clearing away heat pathogen, removing toxic substances, anti-oxidant that disappears of refreshing oneself of Pu'er tea again, by tropical feature fruit flue
The health-care effect of the unique fragrant of pericarp and Pu'er tea is organically combined, and can meet people and nutrition and health care double effects are chased after
Ask.
Embodiment
The embodiment of the invention discloses a kind of dragon fruit peel tea and preparation method thereof.Those skilled in the art can use for reference this
Literary content, is suitably modified technological parameter realization.In particular, all similar replacements and change are to art technology
It is it will be apparent that they are considered as being included in the present invention for personnel.
For a further understanding of the present invention, with reference to embodiment, the present invention is described in detail.
Embodiment 1：
A kind of 1 preparation method of dragon fruit peel tea, it is characterised in that including：
Step 1, the sterilization of ripe, disease-free pitaya peel is taken to clean, plus acetic acid water（Contain 1% acetic acid）3min is homogenized, is added
Biological enzymatic mixture digests 2h at 40 DEG C, filtering, discards residue, collects pitaya peel juice；Wherein, the pitaya peel and vinegar
Sour water, the weight ratio of biological enzymatic mixture are 10: 80: 1；
Step 2, Pu'er tea is weighed, added water and ascorbic acid, extraction 30min, mistake after cooling in boiling water (100 degree or so)
Filter, collects Pu'er tea juice；Wherein, the weight ratio of the Pu'er tea and water, ascorbic acid is 6: 90: 0.05；
Pitaya peel juice made from step 3, step 1 and step 2 and the mixing of Pu'er tea juice, add milk powder, and scallop powder resists
Bad hematic acid, Icing Sugar, citric acid and water, refined filtration, homogeneous, filling sterilizing are produced.
2 preparation methods according to claim 1, it is characterised in that pitaya peel described in step 1 adds before acetic acid water is homogenized
Also include sterilisation step, to be soaked with 0.01% hydrogenperoxide steam generator, irradiated 3 minutes under uviol lamp.Biological enzymatic mixture is
Weight compares catalase：Pectase：Amylase=1:0.3:0.5.
3 preparation methods according to claim 1, it is characterised in that filtering described in step 1 includes coarse filtration and fine filtering is walked
Suddenly, it by the pulp after enzymolysis by stainless steel filtering net mesh number is that 400 mesh are filtered that the coarse filtration, which is,；The fine filtering is by coarse filtration
Gained fruit juice is put into centrifuge afterwards, 4 degree of low-temperature centrifugation 15min under conditions of 4000rpm.
4 preparation methods according to claim 1, it is characterised in that be filtered into the tea juice process of extraction described in step 2
Stainless steel filtering net mesh number is that 400 mesh are filtered.
5 preparation methods according to claim 1, it is characterised in that the percentage by weight of each component is flue in step 3
Peel juice 40%, Pu'er tea juice 30%, milk powder 1%, scallop powder 0.1%, ascorbic acid 0.05%, Icing Sugar 12%, citric acid
0.05%, water 16.8%.
6 preparation methods according to claim 1, it is characterised in that refined filtration described in step 3 is by 2000rpm centrifugations
Machine is centrifuged 10 minutes.The homogenization pressure is 18 MPas, and sterilizing uses preferred 90 degree of the sterilising temp of flash pasteurization, time 3
Minute.
Embodiment 2：
A kind of 1 preparation method of dragon fruit peel tea, it is characterised in that including：
Step 1, the sterilization of ripe, disease-free pitaya peel is taken to clean, plus acetic acid water（Contain 1% acetic acid）4min is homogenized, is added
Biological enzymatic mixture digests 2.3h at 40 DEG C, filtering, discards residue, collects pitaya peel juice；Wherein, the pitaya peel with
Acetic acid water, the weight ratio of biological enzymatic mixture are 13: 86: 1；
Step 2, Pu'er tea is weighed, added water and ascorbic acid, extraction 35min, mistake after cooling in boiling water (100 degree or so)
Filter, collects Pu'er tea juice；Wherein, the weight ratio of the Pu'er tea and water, ascorbic acid is 8: 92: 0.05；
Pitaya peel juice made from step 3, step 1 and step 2 and the mixing of Pu'er tea juice, add milk powder, and scallop powder resists
Bad hematic acid, Icing Sugar, citric acid and water, refined filtration, homogeneous, filling sterilizing are produced.
2 preparation methods according to claim 1, it is characterised in that pitaya peel described in step 1 adds before acetic acid water is homogenized
Also include sterilisation step, to be soaked with 0.01% hydrogenperoxide steam generator, irradiated 3 minutes under uviol lamp.Biological enzymatic mixture is
Weight compares catalase：Pectase：Amylase=1:0.3:0.5.
3 preparation methods according to claim 1, it is characterised in that filtering described in step 1 includes coarse filtration and fine filtering is walked
Suddenly, it by the pulp after enzymolysis by stainless steel filtering net mesh number is that 400 mesh are filtered that the coarse filtration, which is,；The fine filtering is by coarse filtration
Gained fruit juice is put into centrifuge afterwards, 4 degree of low-temperature centrifugation 15min under conditions of 4000rpm.
4 preparation methods according to claim 1, it is characterised in that be filtered into the tea juice process of extraction described in step 2
Stainless steel filtering net mesh number is that 400 mesh are filtered.
5 preparation methods according to claim 1, it is characterised in that the percentage by weight of each component is flue in step 3
Peel juice 43%, Pu'er tea juice 33%, milk powder 1.5%, scallop powder 0.15%, ascorbic acid 0.06%, Icing Sugar 13%, citric acid
0.08%, water 9.21%.
6 preparation methods according to claim 1, it is characterised in that refined filtration described in step 3 is by 2000rpm centrifugations
Machine is centrifuged 10 minutes.The homogenization pressure is 20 MPas, and sterilizing uses preferred 95 degree of the sterilising temp of flash pasteurization, time 4
Minute.
Embodiment 3：
A kind of 1 preparation method of dragon fruit peel tea, it is characterised in that including：
Step 1, the sterilization of ripe, disease-free pitaya peel is taken to clean, plus acetic acid water（Contain 1% acetic acid）5min is homogenized, is added
Biological enzymatic mixture digests 2.5h at 40 DEG C, filtering, discards residue, collects pitaya peel juice；Wherein, the pitaya peel with
Acetic acid water, the weight ratio of biological enzymatic mixture are 15: 90: 2；
Step 2, Pu'er tea is weighed, added water and ascorbic acid, extraction 40min, mistake after cooling in boiling water (100 degree or so)
Filter, collects Pu'er tea juice；Wherein, the weight ratio of the Pu'er tea and water, ascorbic acid is 10: 95: 0.1；
Pitaya peel juice made from step 3, step 1 and step 2 and the mixing of Pu'er tea juice, add milk powder, and scallop powder resists
Bad hematic acid, Icing Sugar, citric acid and water, refined filtration, homogeneous, filling sterilizing are produced.
2 preparation methods according to claim 1, it is characterised in that pitaya peel described in step 1 adds before acetic acid water is homogenized
Also include sterilisation step, to be soaked with 0.01% hydrogenperoxide steam generator, irradiated 3 minutes under uviol lamp.Biological enzymatic mixture is
Weight compares catalase：Pectase：Amylase=1:0.3:0.5.
3 preparation methods according to claim 1, it is characterised in that filtering described in step 1 includes coarse filtration and fine filtering is walked
Suddenly, it by the pulp after enzymolysis by stainless steel filtering net mesh number is that 400 mesh are filtered that the coarse filtration, which is,；The fine filtering is by coarse filtration
Gained fruit juice is put into centrifuge afterwards, 4 degree of low-temperature centrifugation 15min under conditions of 4000rpm.
4 preparation methods according to claim 1, it is characterised in that be filtered into the tea juice process of extraction described in step 2
Stainless steel filtering net mesh number is that 400 mesh are filtered.
5 preparation methods according to claim 1, it is characterised in that the percentage by weight of each component is flue in step 3
Peel juice 45%, Pu'er tea juice 35%, milk powder 2%, scallop powder 0.2%, ascorbic acid 0.08%, Icing Sugar 14%, citric acid
0.1%, water 3.62%.
6 preparation methods according to claim 1, it is characterised in that refined filtration described in step 3 is by 2000rpm centrifugations
Machine is centrifuged 10 minutes.The homogenization pressure is 30 MPas, and sterilizing uses preferred 100 degree of the sterilising temp of flash pasteurization, time 5
Minute.
Embodiment 4：The detection of dragon fruit peel tea items physical and chemical index
Described in Example 1~3 preparation method prepare dragon fruit peel tea, by GB/T1234.1, GB/47892-1994,
GB/47893-1994, GB/T5009.11-1996, GB/T7500899112-1996, GB/T5009.13-1996 examination criteria ratio
Compared with indices, 1 the results are shown in Table.
The dragon fruit peel tea indices of table 1
It is full by the every leading indicator of the visible dragon fruit peel tea according to the preparation of the method for the embodiment of the present invention 1~3 of the result of table 1
Sufficient national standard requirement.
Embodiment 5：
Respectively in Guangzhou, Wuhan, 100 people of each random investigation in 3, Shanghai city, the dragon fruit prepared respectively to embodiment 2
Color and luster, fragrance and the mouthfeel of skin tea carry out scoring evaluation：Extremely enjoy a lot as 5 points, like, for 4 points, generally 3 points, not liking
Joyous is 2 points, is not extremely liked as 1 point.Statistical result is liked for 94% people or extremely likes the color and luster of the dragon fruit peel tea；
90% people likes or extremely likes the fragrance of the dragon fruit peel tea；96% people likes or extremely likes the pitaya peel
The mouthfeel of tea.
In addition, in 100 people in Guangzhou, 91% likes or extremely likes the overall local flavor of the dragon fruit peel tea；In force
In 100 people of the Chinese, 90% likes or extremely likes the overall local flavor of the dragon fruit peel tea；In 100 people in Shanghai, 92% happiness
Overall local flavor that is joyous or extremely liking the dragon fruit peel tea.As can be seen here, flue prepared by the method provided using the present invention
Middle part, eastern region and southern areas obtain good evaluation to pericarp tea at home.
The explanation of above example is only intended to the method and its core concept for helping to understand the present invention.It should be pointed out that pair
, under the premise without departing from the principles of the invention, can also be to present invention progress for those skilled in the art
Some improvement and modification, these are improved and modification is also fallen into the protection domain of the claims in the present invention.
Claims (1)
1. a kind of preparation method of dragon fruit peel tea, it is characterised in that including：
Step 1, the sterilization of ripe, disease-free pitaya peel is taken to clean, sterilisation step, to be soaked with 0.01% hydrogenperoxide steam generator
Irradiated 3 minutes under bubble, uviol lamp, plus 1% acetic acid water homogenate 3-5min, add biological enzymatic mixture, the biological enzymatic mixture amount of attaching most importance to
Compare catalase：Pectase：Amylase=1:0.3:0.5,2-2.5h is digested at 40 DEG C, is filtered, filtering includes coarse filtration and thin
Filter step, it by the pulp after enzymolysis by stainless steel filtering net mesh number is that 400 mesh are filtered that the coarse filtration, which is,；The fine filtering is will
Gained fruit juice is put into centrifuge after coarse filtration, and 4 DEG C of low-temperature centrifugation 15min under conditions of 4000rpm discard residue, collect flue
Peel juice；Wherein, the weight ratio of the pitaya peel and acetic acid water, biological enzymatic mixture is 10-15: 80-90: 1-2；
Step 2, weigh Pu'er tea, add water and ascorbic acid, extract 30-40min in boiling water, cooled and filtered, be filtered into by
The tea juice of extraction is that 400 mesh are filtered by stainless steel filtering net mesh number, collects Pu'er tea juice；Wherein, the Pu'er tea and water,
The weight ratio of ascorbic acid is 6-10: 90-95: 0.05-0.1；
Pitaya peel juice made from step 3, step 1 and step 2 and the mixing of Pu'er tea juice, add milk powder, scallop powder, Vitamin C
Acid, Icing Sugar, citric acid and water, the percentage by weight of each component is pitaya peel juice 40-45%, Pu'er tea juice 30-35%, milk
Powder 1-2%, scallop powder 0.1-0.2%, ascorbic acid 0.05-0.08%, Icing Sugar 12-14%, citric acid 0.05-0.1%, surplus is
Water, refined filtration, refined filtration is to pass through 2000rpm centrifuges 10 minutes, homogeneous, and homogenization pressure is 18-30 MPas, filling sterilizing,
Sterilizing uses preferred 90-100 DEG C of the sterilising temp of flash pasteurization, time 3-5 minute, produces.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410732073.XA CN104663945B (en) | 2014-12-06 | 2014-12-06 | A kind of dragon fruit peel tea and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410732073.XA CN104663945B (en) | 2014-12-06 | 2014-12-06 | A kind of dragon fruit peel tea and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104663945A CN104663945A (en) | 2015-06-03 |
| CN104663945B true CN104663945B (en) | 2017-07-25 |
Family
ID=53299950
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410732073.XA Expired - Fee Related CN104663945B (en) | 2014-12-06 | 2014-12-06 | A kind of dragon fruit peel tea and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104663945B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106070787A (en) * | 2016-04-26 | 2016-11-09 | 湖北文理学院 | A kind of preparation method of durian peel tea |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104938943A (en) * | 2015-07-21 | 2015-09-30 | 陈梦莹 | Nutritive noodles made of pitaya peels |
| CN105146038A (en) * | 2015-10-16 | 2015-12-16 | 海南大学 | Pitaya peel preserved fruit processing method |
| CN106070427A (en) * | 2016-06-08 | 2016-11-09 | 刘奉泊 | A kind of preparation method rich in dragon fruit thin pancake |
| CN106901084A (en) * | 2017-01-24 | 2017-06-30 | 钦州市钦南区科学技术情报研究所 | A kind of preparation method of green tea Dragonfruit Juice |
| CN108324606B (en) * | 2017-03-01 | 2020-11-24 | 齐鲁工业大学 | Pitaya stem extract and preparation method and application thereof |
| CN108936644A (en) * | 2018-10-11 | 2018-12-07 | 青岛大学 | A kind of pitaya peel health care oral liquid |
| CN108936645A (en) * | 2018-10-11 | 2018-12-07 | 青岛大学 | A kind of preparation method of pitaya peel health care oral liquid |
| CN109349626A (en) * | 2018-10-11 | 2019-02-19 | 青岛大学 | A kind of preparation method of pitaya peel composition oral agent |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1915108A (en) * | 2006-08-31 | 2007-02-21 | 林伟锋 | Method for producing beverage from pericarp of firedrake fruit |
| CN101057688A (en) * | 2007-05-22 | 2007-10-24 | 林伟锋 | Shaddock whole fruit beverage and its producing method |
| CN103478331A (en) * | 2013-09-26 | 2014-01-01 | 凌爱秋 | Dragon fruit peel tea and preparation method thereof |
| CN103535491A (en) * | 2012-07-10 | 2014-01-29 | 天津市傲绿农副产品集团股份有限公司 | Processing method for preserved hylocereus undatus peels |
| CN104068154A (en) * | 2014-06-11 | 2014-10-01 | 湖南乐天然果业有限公司 | Akebiaquinata health-care tea and preparation method thereof |
-
2014
- 2014-12-06 CN CN201410732073.XA patent/CN104663945B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1915108A (en) * | 2006-08-31 | 2007-02-21 | 林伟锋 | Method for producing beverage from pericarp of firedrake fruit |
| CN101057688A (en) * | 2007-05-22 | 2007-10-24 | 林伟锋 | Shaddock whole fruit beverage and its producing method |
| CN103535491A (en) * | 2012-07-10 | 2014-01-29 | 天津市傲绿农副产品集团股份有限公司 | Processing method for preserved hylocereus undatus peels |
| CN103478331A (en) * | 2013-09-26 | 2014-01-01 | 凌爱秋 | Dragon fruit peel tea and preparation method thereof |
| CN104068154A (en) * | 2014-06-11 | 2014-10-01 | 湖南乐天然果业有限公司 | Akebiaquinata health-care tea and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| "信阳毛尖枣茶复合饮料的工艺初探";李建芳等;《食品研究与开发》;20101130;第31卷(第11期);第101页左栏1.2.1茶汁的制备，1.2.2枣汁的制备以及右栏1.2.3复合汁制备 * |
| "火龙果加工综合利用状况";朱春华等;《保鲜与加工》;20141231;第14卷(第1期);第57-61页以及第64页 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106070787A (en) * | 2016-04-26 | 2016-11-09 | 湖北文理学院 | A kind of preparation method of durian peel tea |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104663945A (en) | 2015-06-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104663945B (en) | A kind of dragon fruit peel tea and preparation method thereof | |
| CN103976427B (en) | A kind of passionflower blueberry juice drink and preparation method thereof | |
| CN102578645A (en) | Method for producing citrus and black tea compound fruit juice tea drinks | |
| CN103948107A (en) | Passion flower and grosvenor momordica juice beverage and preparation method thereof | |
| KR20140070972A (en) | Method for manufacturing soy sauce by using of Dendropanax morbifera material fermentation | |
| CN105054162A (en) | Pitaya composite ferment drink and preparation method thereof | |
| CN105167056A (en) | High-concentration blueberry juice beverage | |
| CN107099413A (en) | A kind of preparation method of Dangshan pear wine | |
| CN103734443A (en) | Method for preparing dried fruit of jerusalem artichoke by strain fermentation, obtained product and application thereof | |
| CN103380927B (en) | Shine skin papaya juice beverage and preparation method thereof | |
| CN104531451A (en) | Low-temperature multi-stage fermented fruit enzyme highland barley wine and preparation method thereof | |
| CN105969597A (en) | Brewing method of banana fruit wine | |
| CN103549014A (en) | Preparation method for blueberry milk tea beverage | |
| CN103976426B (en) | A kind of preparation method of passion flower fruit juice beverage | |
| CN102388998B (en) | Jackfruit tea and preparation method thereof | |
| CN103989221B (en) | A kind of marine alga blueberry composite beverage and processing method thereof | |
| CN106035838A (en) | Smallanthus sonchifolius tea and a preparing method thereof | |
| KR20160142965A (en) | Process for Producing Drinks Containing Stauntonia Hexaphylla Extract | |
| KR20100138842A (en) | Method for extracting dropwort liquid and beverage produced by the same | |
| CN105154308B (en) | The preparation technology of flue fruit vinegar | |
| CN107440076A (en) | Moringa sauce and preparation method thereof | |
| KR101541107B1 (en) | Oriental melon grain syrub manufacturing method and oriental melon grain syrub | |
| KR20160042832A (en) | Seasoning composition comprising Dendropanax morbifera extract as active component | |
| KR101103035B1 (en) | A process for producing beverage containing cactusextracts and black galic | |
| CN106070787A (en) | A kind of preparation method of durian peel tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20170725 Termination date: 20171206 |