CN104886701A - Compound red jujube aloe apple ginger beverage, and preparation method of compound red jujube aloe apple ginger beverage - Google Patents
Compound red jujube aloe apple ginger beverage, and preparation method of compound red jujube aloe apple ginger beverage Download PDFInfo
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- CN104886701A CN104886701A CN201510308325.0A CN201510308325A CN104886701A CN 104886701 A CN104886701 A CN 104886701A CN 201510308325 A CN201510308325 A CN 201510308325A CN 104886701 A CN104886701 A CN 104886701A
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- aloe
- ginger
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- juice
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- 241000234314 Zingiber Species 0.000 title claims abstract description 53
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 53
- 235000008397 ginger Nutrition 0.000 title claims abstract description 53
- 241001116389 Aloe Species 0.000 title claims abstract description 48
- 235000011399 aloe vera Nutrition 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 34
- 235000013361 beverage Nutrition 0.000 title claims abstract description 28
- 150000001875 compounds Chemical class 0.000 title claims abstract description 28
- 240000008866 Ziziphus nummularia Species 0.000 title 2
- 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 51
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 37
- 241001247821 Ziziphus Species 0.000 claims abstract description 19
- 235000020418 red date juice Nutrition 0.000 claims abstract description 17
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 12
- 239000000284 extract Substances 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 6
- 235000019640 taste Nutrition 0.000 claims abstract description 6
- 235000011430 Malus pumila Nutrition 0.000 claims description 33
- 235000015103 Malus silvestris Nutrition 0.000 claims description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 241000220225 Malus Species 0.000 claims description 21
- 239000000287 crude extract Substances 0.000 claims description 20
- 241000234427 Asparagus Species 0.000 claims description 15
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 15
- 239000006228 supernatant Substances 0.000 claims description 15
- 206010033546 Pallor Diseases 0.000 claims description 10
- 235000019987 cider Nutrition 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 10
- 238000002386 leaching Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 6
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 5
- 235000010724 Wisteria floribunda Nutrition 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 238000010411 cooking 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
- 229940002508 ginger extract Drugs 0.000 claims description 5
- 235000020708 ginger extract Nutrition 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 5
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000015197 apple juice Nutrition 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000012356 Product development Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002994 raw material 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
- 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
- A23L2/52—Adding ingredients
-
- 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)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a compound red jujube aloe apple ginger beverage, and a preparation method of the compound red jujube aloe apple ginger beverage, and belongs to the technical field of foods. The compound red jujube aloe apple ginger beverage is prepared from the following ingredients by weight: 140-420g of red jujube juice, 50-150g of aloe juice, 30-90g of apple juice, 4-12g of extract liquid of ginger, 8.96-26.88g of white granulated sugar, and 0.1344-0.4032g of a citric acid. The invention further discloses the preparation method of the compound red jujube aloe apple ginger beverage. The compound beverage disclosed by the invention is clear and transparent, pink in color, tastes sweet and a little sour, and can be directly drunk.
Description
Technical field
The present invention relates to a kind of red date, aloe, apple, ginger compound beverage and preparation method thereof and preparation method thereof, belong to food technology field.
Background technology
Not only nutritious in red date, aloe, apple, ginger juice compound beverage, and be rich in several functions nutritional labeling.Red date not only can directly eat, and can also be processed into other goods, and the current research for the processing of red date jujube juice is more, and this is also a focus of the research of current red date and product development.Current market has occurred diversified red date drink, comprising simple take red date as drink and the red date compound beverage of base-material.
By patent retrieval, have no the patent of producing about red date, aloe, apple, ginger compound beverage.Also the paper had no about red date, aloe, apple, ginger compound beverage by By consulting literatures is reported.
The present invention selects to prepare red date, aloe, apple, ginger compound beverage with red date, aloe, apple, ginger for primary raw material, and suitably adds white granulated sugar and citric acid regulates mouthfeel.The preparation formula of the relevant red date reported, aloe, apple, ginger compound beverage and method are all different from patent of the present invention, and this invention is the preparation method of a kind of red date, aloe, apple, ginger compound beverage.
Summary of the invention
The present invention is red date, aloe, apple, ginger compound beverage, this red date, aloe, apple, ginger compound beverage form according to following weight portion: jujube juice 140-420g, asparagus juice 50-150g, cider 30-90g, ginger leaching liquor 4-12g, white granulated sugar 8.96-26.88g, citric acid 0.1344-0.4032g.
The preparation method of a kind of red date, aloe, apple, ginger compound beverage comprises the steps:
(1) preparation of jujube juice:
1) high-quality red date is selected, cleaning, section, stoning, in an oven 60 DEG C of baking 1h, then 90 DEG C of baking 30min, until jujube distributes burnt odor taste, jujube meat is rufous, fructus corni is knitted tightly, take out and cool stripping and slicing.
2) by the cooking crusher machine of the red date after baking stripping and slicing, be that 1: 10 (m/m) is placed in 50 DEG C of thermostat water bath lixiviate 2h, filter according to the ratio of jujube and water, removing filter residue, obtains the extract of red date.
(2) preparation of asparagus juice
1) choose tender and plump fresh aloe leaf, clean, clean with the clear water of flowing and drain, peeling.
2) peeling aloe is put into the water 90 DEG C of blanching 3min of arabo-ascorbic acid containing 0.04%, then pull an oar, squeeze the juice.
3) thick for aloe juice is heated to 100 DEG C of boiling 20min, then is cooled to 45 DEG C to reduce viscosity.
4) by the material liquid cooling after boiling, with the centrifugal 10min of 3500r/min, supernatant is Aloe original juice.
(3) ginger extract preparation
1) choose newly fresh and tender and plump, without disease and pest, without germinate ginger, after wash clean, ginger is sliced into 2 ~ 4mm thin slice.
2) 1 portion of ginger adds 3 part of 0.1% citric acid solution, boiling water blanching 3min, filters, obtain crude extract after being cooled to 45 DEG C.
3) by centrifugal for crude extract 3500r/min 10min, obtain supernatant, put 4 DEG C of refrigerators for subsequent use.
(4) apple extract preparation
1) choose high-quality Fuji apple, cleaning peeling stoning, 1 portion of apple adds 1 part of water to carry out pulling an oar, squeezing the juice, and obtains crude extract.
2) by centrifugal for crude extract 3500r/min 10min, obtain supernatant, put 4 DEG C of refrigerators for subsequent use.
(5) allocate
Get jujube juice 140-420g, asparagus juice 50-150g, cider 30-90g, ginger leaching liquor 4-12g mix, add white granulated sugar 8.96-26.88g, citric acid 0.1344-0.4032g successively, each interpolation should make it fully dissolve to mix.
Detailed description of the invention
Below provide embodiment, the present invention will be further described.
Embodiment 1:
A kind of red date, aloe, apple, ginger compound beverage, form according to following weight portion: jujube juice 140g, asparagus juice 50g, cider 30g, ginger leaching liquor 4g, white granulated sugar 8.96g, citric acid 0.1344g.
The preparation method of a kind of red date, aloe, apple, ginger compound beverage comprises the steps:
(1) preparation of jujube juice:
1) high-quality red date is selected, cleaning, section, stoning, in an oven 60 DEG C of baking 1h, then 90 DEG C of baking 30min, until jujube distributes burnt odor taste, jujube meat is rufous, fructus corni is knitted tightly, take out and cool stripping and slicing.
2) by the cooking crusher machine of the red date after baking stripping and slicing, be that 1: 10 (m/m) is placed in 50 DEG C of thermostat water bath lixiviate 2h, filter according to the ratio of jujube and water, removing filter residue, obtains the extract of red date.
(2) preparation of asparagus juice
1) choose tender and plump fresh aloe leaf, clean, clean with the clear water of flowing and drain, peeling.
2) peeling aloe is put into the water 90 DEG C of blanching 3min of arabo-ascorbic acid containing 0.04%, then pull an oar, squeeze the juice.
3) thick for aloe juice is heated to 100 DEG C of boiling 20min, then is cooled to 45 DEG C to reduce viscosity.
4) by the material liquid cooling after boiling, with the centrifugal 10min of 3500r/min, supernatant is Aloe original juice.
(3) ginger extract preparation
1) choose newly fresh and tender and plump, without disease and pest, without germinate ginger, after wash clean, ginger is sliced into 2 ~ 4mm thin slice.
2) 1 portion of ginger adds 3 part of 0.1% citric acid solution, boiling water blanching 3min, filters, obtain crude extract after being cooled to 45 DEG C.
3) by centrifugal for crude extract 3500r/min 10min, obtain supernatant, put 4 DEG C of refrigerators for subsequent use.
(4) apple extract preparation
1) choose high-quality Fuji apple, cleaning peeling stoning, 1 portion of apple adds 1 part of water to carry out pulling an oar, squeezing the juice, and obtains crude extract.
2) by centrifugal for crude extract 3500r/min 10min, obtain supernatant, put 4 DEG C of refrigerators for subsequent use.
(5) allocate
Get jujube juice 140g, asparagus juice 50g, cider 30g, ginger leaching liquor 4g mix, add white granulated sugar 8.96g, citric acid 0.1344g successively, each interpolation should make it fully dissolve to mix.
Embodiment 2:
A kind of red date, aloe, apple, ginger compound beverage, form according to following weight portion: jujube juice 280g, asparagus juice 100g, cider 60g, ginger leaching liquor 8g, white granulated sugar 17.92g, citric acid 0.2688g.
The preparation method of a kind of red date, aloe, apple, ginger compound beverage comprises the steps:
(1) preparation of jujube juice:
1) high-quality red date is selected, cleaning, section, stoning, in an oven 60 DEG C of baking 1h, then 90 DEG C of baking 30min, until jujube distributes burnt odor taste, jujube meat is rufous, fructus corni is knitted tightly, take out and cool stripping and slicing.
2) by the cooking crusher machine of the red date after baking stripping and slicing, be that 1: 10 (m/m) is placed in 50 DEG C of thermostat water bath lixiviate 2h, filter according to the ratio of jujube and water, removing filter residue, obtains the extract of red date.
(2) preparation of asparagus juice
1) choose tender and plump fresh aloe leaf, clean, clean with the clear water of flowing and drain, peeling.
2) peeling aloe is put into the water 90 DEG C of blanching 3min of arabo-ascorbic acid containing 0.04%, then pull an oar, squeeze the juice.
3) thick for aloe juice is heated to 100 DEG C of boiling 20min, then is cooled to 45 DEG C to reduce viscosity.
4) by the material liquid cooling after boiling, with the centrifugal 10min of 3500r/min, supernatant is Aloe original juice.
(3) ginger extract preparation
1) choose newly fresh and tender and plump, without disease and pest, without germinate ginger, after wash clean, ginger is sliced into 2 ~ 4mm thin slice.
2) 1 portion of ginger adds 3 part of 0.1% citric acid solution, boiling water blanching 3min, filters, obtain crude extract after being cooled to 45 DEG C.
3) by centrifugal for crude extract 3500r/min 10min, obtain supernatant, put 4 DEG C of refrigerators for subsequent use.
(4) apple extract preparation
1) choose high-quality Fuji apple, cleaning peeling stoning, 1 portion of apple adds 1 part of water to carry out pulling an oar, squeezing the juice, and obtains crude extract.
2) by centrifugal for crude extract 3500r/min 10min, obtain supernatant, put 4 DEG C of refrigerators for subsequent use.
(5) allocate
Get jujube juice 280g, asparagus juice 100g, cider 60g, ginger leaching liquor 8g mix, add white granulated sugar 17.92g successively, citric acid 0.2688g, each interpolation should make it fully dissolve to mix.
Embodiment 3:
A kind of red date, aloe, apple, ginger compound beverage, form according to following weight portion: jujube juice 420g, asparagus juice 150g, cider 90g, ginger leaching liquor 12g, white granulated sugar 26.88g, citric acid 0.4032g.
The preparation method of a kind of red date, aloe, apple, ginger compound beverage comprises the steps:
(1) preparation of jujube juice:
1) high-quality red date is selected, cleaning, section, stoning, in an oven 60 DEG C of baking 1h, then 90 DEG C of baking 30min, until jujube distributes burnt odor taste, jujube meat is rufous, fructus corni is knitted tightly, take out and cool stripping and slicing.
2) by the cooking crusher machine of the red date after baking stripping and slicing, be that 1: 10 (m/m) is placed in 50 DEG C of thermostat water bath lixiviate 2h, filter according to the ratio of jujube and water, removing filter residue, obtains the extract of red date.
(2) preparation of asparagus juice
1) choose tender and plump fresh aloe leaf, clean, clean with the clear water of flowing and drain, peeling.
2) peeling aloe is put into the water 90 DEG C of blanching 3min of arabo-ascorbic acid containing 0.04%, then pull an oar, squeeze the juice.
3) thick for aloe juice is heated to 100 DEG C of boiling 20min, then is cooled to 45 DEG C to reduce viscosity.
4) by the material liquid cooling after boiling, with the centrifugal 10min of 3500r/min, supernatant is Aloe original juice.
(3) ginger extract preparation
1) choose newly fresh and tender and plump, without disease and pest, without germinate ginger, after wash clean, ginger is sliced into 2 ~ 4mm thin slice.
2) 1 portion of ginger adds 3 part of 0.1% citric acid solution, boiling water blanching 3min, filters, obtain crude extract after being cooled to 45 DEG C.
3) by centrifugal for crude extract 3500r/min 10min, obtain supernatant, put 4 DEG C of refrigerators for subsequent use.
(4) apple extract preparation
1) choose high-quality Fuji apple, cleaning peeling stoning, 1 portion of apple adds 1 part of water to carry out pulling an oar, squeezing the juice, and obtains crude extract.
2) by centrifugal for crude extract 3500r/min 10min, obtain supernatant, put 4 DEG C of refrigerators for subsequent use.
(5) allocate
Get jujube juice 420g, asparagus juice 150g, cider 90g, ginger leaching liquor 12g mix, add white granulated sugar 26.88g, citric acid 0.4032g successively, each interpolation should make it fully dissolve to mix.
Claims (2)
1. a red date, aloe, apple, ginger compound beverage, this red date, aloe, apple, ginger compound beverage form according to following weight portion: jujube juice 140-420g, asparagus juice 50-150g, cider 30-90g, ginger leaching liquor 4-12g, white granulated sugar 8.96-26.88g, citric acid 0.1344-0.4032g.
2. the preparation method of a kind of red date, aloe, apple, ginger compound beverage according to claim 1, is characterized in that this preparation method comprises the steps:
(1) preparation of jujube juice:
1) high-quality red date is selected, cleaning, section, stoning, in an oven 60 DEG C of baking 1h, then 90 DEG C of baking 30min, until jujube distributes burnt odor taste, jujube meat is rufous, fructus corni is knitted tightly, take out and cool stripping and slicing.
2) by the cooking crusher machine of the red date after baking stripping and slicing, be that 1: 10 (m/m) is placed in 50 DEG C of thermostat water bath lixiviate 2h, filter according to the ratio of jujube and water, removing filter residue, obtains the extract of red date.
(2) preparation of asparagus juice
1) choose tender and plump fresh aloe leaf, clean, clean with the clear water of flowing and drain, peeling.
2) peeling aloe is put into the water 90 DEG C of blanching 3min of arabo-ascorbic acid containing 0.04%, then pull an oar, squeeze the juice.
3) thick for aloe juice is heated to 100 DEG C of boiling 20min, then is cooled to 45 DEG C to reduce viscosity.
4) by the material liquid cooling after boiling, with the centrifugal 10min of 3500r/min, supernatant is Aloe original juice.
(3) ginger extract preparation
1) choose newly fresh and tender and plump, without disease and pest, without germinate ginger, after wash clean, ginger is sliced into 2 ~ 4mm thin slice.
2) 1 portion of ginger adds 3 part of 0.1% citric acid solution, boiling water blanching 3min, filters, obtain crude extract after being cooled to 45 DEG C.
3) by centrifugal for crude extract 3500r/min 10min, obtain supernatant, put 4 DEG C of refrigerators for subsequent use.
(4) apple extract preparation
1) choose high-quality Fuji apple, cleaning peeling stoning, 1 portion of apple adds 1 part of water to carry out pulling an oar, squeezing the juice, and obtains crude extract.
2) by centrifugal for crude extract 3500r/min 10min, obtain supernatant, put 4 DEG C of refrigerators for subsequent use.
(5) allocate
Get jujube juice 140-420g, asparagus juice 50-150g, cider 30-90g, ginger leaching liquor 4-12g mix, add white granulated sugar 8.96-26.88g, citric acid 0.1344-0.4032g successively, each interpolation should make it fully dissolve to mix.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510308325.0A CN104886701A (en) | 2015-06-09 | 2015-06-09 | Compound red jujube aloe apple ginger beverage, and preparation method of compound red jujube aloe apple ginger beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510308325.0A CN104886701A (en) | 2015-06-09 | 2015-06-09 | Compound red jujube aloe apple ginger beverage, and preparation method of compound red jujube aloe apple ginger beverage |
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| Publication Number | Publication Date |
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| CN104886701A true CN104886701A (en) | 2015-09-09 |
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| CN201510308325.0A Pending CN104886701A (en) | 2015-06-09 | 2015-06-09 | Compound red jujube aloe apple ginger beverage, and preparation method of compound red jujube aloe apple ginger beverage |
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| CN (1) | CN104886701A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558698A (en) * | 2016-01-05 | 2016-05-11 | 赵洪军 | Preparation method of aloe beverage with healthcare function |
| CN107996711A (en) * | 2017-11-29 | 2018-05-08 | 铜陵市天屏山调味品厂 | A kind of preparation method of aloe silverfish Ginger beverage |
| CN109566942A (en) * | 2018-12-29 | 2019-04-05 | 广州广氏食品有限公司 | A kind of brown sugar ginger plant beverage and preparation method thereof |
| CN110236053A (en) * | 2019-07-29 | 2019-09-17 | 大连民族大学 | A kind of compound fruit and vegetable grain ginger drink |
| CN111685248A (en) * | 2019-03-14 | 2020-09-22 | 广州荟博大健康产业有限公司 | Aloe natural juice beverage and preparation method thereof |
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| CN1090142A (en) * | 1993-01-16 | 1994-08-03 | 山东省果树研究所 | The production method of ginger juice fruit squash and product |
| KR20090011310A (en) * | 2007-07-25 | 2009-02-02 | 장승수 | Beverage of raphanus sativus l. and the manufacturing method thereof |
| CN102960792A (en) * | 2012-11-16 | 2013-03-13 | 西北农林科技大学 | Jujube-ginger compound beverage and preparation method thereof |
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2015
- 2015-06-09 CN CN201510308325.0A patent/CN104886701A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1090142A (en) * | 1993-01-16 | 1994-08-03 | 山东省果树研究所 | The production method of ginger juice fruit squash and product |
| KR20090011310A (en) * | 2007-07-25 | 2009-02-02 | 장승수 | Beverage of raphanus sativus l. and the manufacturing method thereof |
| CN102960792A (en) * | 2012-11-16 | 2013-03-13 | 西北农林科技大学 | Jujube-ginger compound beverage and preparation method thereof |
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| 刘云，等: "芦荟-红枣-生姜-蜂蜜复合美容保健饮料的研制", 《食品工业》 * |
| 朱俊玲，等: "芦荟苹果复合饮料加工工艺初探", 《食品研究与开发》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558698A (en) * | 2016-01-05 | 2016-05-11 | 赵洪军 | Preparation method of aloe beverage with healthcare function |
| CN107996711A (en) * | 2017-11-29 | 2018-05-08 | 铜陵市天屏山调味品厂 | A kind of preparation method of aloe silverfish Ginger beverage |
| CN109566942A (en) * | 2018-12-29 | 2019-04-05 | 广州广氏食品有限公司 | A kind of brown sugar ginger plant beverage and preparation method thereof |
| CN111685248A (en) * | 2019-03-14 | 2020-09-22 | 广州荟博大健康产业有限公司 | Aloe natural juice beverage and preparation method thereof |
| CN110236053A (en) * | 2019-07-29 | 2019-09-17 | 大连民族大学 | A kind of compound fruit and vegetable grain ginger drink |
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Application publication date: 20150909 |