CN105029559A - Ginseng fruit and chaenomeles speciosa blended fruit-vegetable juice and preparation method thereof - Google Patents
Ginseng fruit and chaenomeles speciosa blended fruit-vegetable juice and preparation method thereof Download PDFInfo
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- CN105029559A CN105029559A CN201510335750.9A CN201510335750A CN105029559A CN 105029559 A CN105029559 A CN 105029559A CN 201510335750 A CN201510335750 A CN 201510335750A CN 105029559 A CN105029559 A CN 105029559A
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 24
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 23
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 241000208340 Araliaceae Species 0.000 title abstract 4
- 240000000425 Chaenomeles speciosa Species 0.000 title abstract 4
- 235000005078 Chaenomeles speciosa Nutrition 0.000 title abstract 4
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title abstract 4
- 235000003140 Panax quinquefolius Nutrition 0.000 title abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000004576 sand Substances 0.000 claims abstract description 13
- 108010068370 Glutens Proteins 0.000 claims abstract description 7
- 241000096284 Gynochthodes officinalis Species 0.000 claims abstract description 7
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 7
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 7
- 235000021312 gluten Nutrition 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 238000011282 treatment Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 244000189799 Asimina triloba Species 0.000 claims description 36
- 235000006264 Asimina triloba Nutrition 0.000 claims description 36
- 235000009467 Carica papaya Nutrition 0.000 claims description 36
- 240000004371 Panax ginseng Species 0.000 claims description 17
- 235000002789 Panax ginseng Nutrition 0.000 claims description 17
- 238000002156 mixing Methods 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 13
- 150000001875 compounds Chemical class 0.000 claims description 11
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 11
- 241000287828 Gallus gallus Species 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 241001499733 Plantago asiatica Species 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 210000004317 gizzard Anatomy 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 239000012528 membrane Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 235000019640 taste Nutrition 0.000 claims description 6
- 238000005352 clarification Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000012423 maintenance Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000003809 water extraction Methods 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 3
- 206010011224 Cough Diseases 0.000 abstract description 2
- 230000003712 anti-aging effect Effects 0.000 abstract description 2
- 230000001093 anti-cancer Effects 0.000 abstract description 2
- 235000008216 herbs Nutrition 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 2
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 2
- 229920001661 Chitosan Polymers 0.000 abstract 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 abstract 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 abstract 1
- 235000017443 Hedysarum boreale Nutrition 0.000 abstract 1
- 235000007858 Hedysarum occidentale Nutrition 0.000 abstract 1
- 244000010000 Hovenia dulcis Species 0.000 abstract 1
- 235000008584 Hovenia dulcis Nutrition 0.000 abstract 1
- 235000003805 Musa ABB Group Nutrition 0.000 abstract 1
- 240000008790 Musa x paradisiaca Species 0.000 abstract 1
- 235000015266 Plantago major Nutrition 0.000 abstract 1
- 244000088415 Raphanus sativus Species 0.000 abstract 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 235000009754 Vitis X bourquina Nutrition 0.000 abstract 1
- 235000012333 Vitis X labruscana Nutrition 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 244000013123 dwarf bean Species 0.000 abstract 1
- 210000003038 endothelium Anatomy 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 230000010030 glucose lowering effect Effects 0.000 abstract 1
- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 abstract 1
- 229940010454 licorice Drugs 0.000 abstract 1
- 239000000047 product Substances 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000011160 research Methods 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
-
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/82—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by flocculation
-
- 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
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- 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)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses ginseng fruit and chaenomeles speciosa blended fruit-vegetable juice. The juice is prepared from the following raw materials in parts by weight: 280-320 parts of chaenomeles speciosa, 7-8 parts of ham, 4-5 parts of dried grape, 2-3 parts of green bean hulls, 6-7 parts of ginseng fruit, 6-8 parts of preserved radish strips, 4-6 parts of wheat gluten, 3-4 parts of honey, 2-3 parts of endothelium corneum gigeriae galli, 1-3 parts of plantain, 2-3 parts of hovenia dulcis thunb, 1-2 parts of morinda officinalis, 2-4 parts of licorice root, a proper amount of fine sand, chitosan and water. According to the juice, the added chaenomeles speciosa is sequentially subjected to puckery-losing, extracting and clarifying treatments in the preparation method, so that the juice is mellow in flavor and not astringent, the added ginseng fruit has anti-cancer, anti-aging, blood pressure and blood glucose lowering effects, and the added licorice and other traditional Chinese medicinal herbs have the effects of tonifying spleen and qi, relieving cough and moistening lung.
Description
Technical field
The present invention relates generally to food processing field, particularly relates to a kind of panax ginseng fruit Xuancheng's pawpaw compound fruit and vegetable juice and preparation method thereof.
Background technology
Xuancheng's pawpaw is Xuancheng Profile, anhui Province special product, one of " integration of drinking and medicinal herbs " plant that China is famous, national geography mark agricultural product.Fruits nutrition enriches, and has high edibility and health-care effect, and carrying out deep processing to Xuancheng's pawpaw has very profound significance, but due to fruit astringent taste very heavy, its deastringent process process for Xuancheng's pawpaw is studied, and optimizes and obtains best working process parameter; In addition, add water multiple, extraction time, temperature to the impact of Xuancheng's pawpaw extractive juice quality by single factor experiment research, determine Xuancheng's pawpaw fruit juice optimum extraction technological parameter, and be applied in preparation method; Also Xuancheng's pawpaw juice clarification method is studied, all in preparation method, have employed preferred plan, Xuancheng's pawpaw compound fruit and vegetable juice is all improved on taste and nutritive effect.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of panax ginseng fruit Xuancheng's pawpaw compound fruit and vegetable juice and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of panax ginseng fruit Xuancheng's pawpaw compound fruit and vegetable juice, is characterized in that being made up of the raw material of following weight portion:
Xuancheng's pawpaw 280-320, meat of ham 7-8, raisins 4-5, green soya bean skin 2-3, panax ginseng fruit 6-7, salt down ternip bar 6-8, Gluten 4-6, honey 3-4, the membrane of a chicken's gizzard 2-3, Asiatic plantain 1-3, hoveniae semoveniae semen 2-3, Morinda officinalis 1-2, Radix Glycyrrhizae 2-4, fine sand is appropriate, shitosan is appropriate, water is appropriate.
The preparation method of described a kind of panax ginseng fruit Xuancheng's pawpaw compound fruit and vegetable juice, is characterized in that comprising the following steps:
(1) get appropriate fine sand, add suitable quantity of water mixing, in fine sand, water content is 18%-25%, be heated to 50-55 DEG C again and be incubated, for subsequent use, Xuancheng's pawpaw is embedded in above-mentioned fine sand, constant temperature buries 100-120 minute, by take away the puckery taste process after Xuancheng's pawpaw take out, and clean, remove the peel and after flesh stripping and slicing for subsequent use; Again Xuancheng's pawpaw block is placed in closed container lixiviate process, adds three times of water, after being heated to 60-62 DEG C, insulation 6-8 hour, filters, obtains Xuancheng's pawpaw juice; In Xuancheng's pawpaw juice, add shitosan, shitosan addition is 0.3g/l, and constant temperature remains on 50 DEG C, leaves standstill clarification 25-30 minute, gets supernatant liquor;
(2) meat of ham is cut into inch strips, surface brush last layer honey, then wrap one deck Gluten, be placed in steamer water proof and steam 20-30 minute, take out oven dry, pulverize;
(3) by raisins, green soya bean skin, panax ginseng fruit, the ternip bar that salts down mixing, add 10-15 times of water soaking 10-15 minute and pull an oar again, obtain slurries; By the membrane of a chicken's gizzard, Asiatic plantain, hoveniae semoveniae semen, Morinda officinalis, Radix Glycyrrhizae mixing, water extraction 2-3 time, merging filtrate, obtains herb liquid; Mixing of materials after slurries and herb liquid, step (2) being processed enters pot, and slow fire boils rear maintenance boiling 5-8 minute, and cooling is placed in centrifuge carries out centrifuging treatment, gets supernatant liquor;
(4) by the mixing of materials after step (1), (3) process, at the temperature of 90-95 DEG C, sterilizing 15-20 minute, cooling, packing.
Advantage of the present invention is:
Panax ginseng fruit Xuancheng's pawpaw compound fruit and vegetable juice of the present invention has carried out successively taking away the puckery taste to Xuancheng's pawpaw in preparation method, lixiviate, clarifying treatment, make product aromatic taste, not puckery mouth, the panax ginseng fruit of adding has anticancer, anti-ageing, hypotensive, hypoglycemic effect, the multiple Chinese herbal medicine such as the Radix Glycyrrhizae of interpolation have invigorate the spleen and benefit qi, effect of relieving cough and moistening lung.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of panax ginseng fruit Xuancheng's pawpaw compound fruit and vegetable juice, be made up of the raw material of following weight portion:
Xuancheng's pawpaw 320, meat of ham 8, raisins 5, green soya bean skin 3, panax ginseng fruit 7, the ternip bar 8 that salts down, Gluten 6, honey 4, the membrane of a chicken's gizzard 3, Asiatic plantain 3, hoveniae semoveniae semen 3, Morinda officinalis 2, Radix Glycyrrhizae 4, fine sand is appropriate, shitosan is appropriate, water is appropriate.
The preparation method of described a kind of panax ginseng fruit Xuancheng's pawpaw compound fruit and vegetable juice, comprises the following steps:
(1) get appropriate fine sand, add suitable quantity of water mixing, in fine sand, water content is 25%, be heated to 55 DEG C again and be incubated, for subsequent use, Xuancheng's pawpaw is embedded in above-mentioned fine sand, constant temperature buries 120 minutes, by take away the puckery taste process after Xuancheng's pawpaw take out, and clean, remove the peel and after flesh stripping and slicing for subsequent use; Again Xuancheng's pawpaw block is placed in closed container lixiviate process, adds three times of water, after being heated to 62 DEG C, be incubated 8 hours, filter, obtain Xuancheng's pawpaw juice; In Xuancheng's pawpaw juice, add shitosan, shitosan addition is 0.3g/l, and constant temperature remains on 50 DEG C, leaves standstill clarification 30 minutes, gets supernatant liquor;
(2) meat of ham is cut into inch strips, surface brush last layer honey, then wrap one deck Gluten, be placed in steamer water proof and steam 30 minutes, take out oven dry, pulverize;
(3) by raisins, green soya bean skin, panax ginseng fruit, the ternip bar that salts down mixing, add 15 times of water soakings and pull an oar again for 15 minutes, obtain slurries; By the membrane of a chicken's gizzard, Asiatic plantain, hoveniae semoveniae semen, Morinda officinalis, Radix Glycyrrhizae mixing, water extraction 3 times, merging filtrate, obtains herb liquid; Mixing of materials after slurries and herb liquid, step (2) being processed enters pot, and slow fire boils rear maintenance boiling 8 minutes, and cooling is placed in centrifuge carries out centrifuging treatment, gets supernatant liquor;
(4) by the mixing of materials after step (1), (3) process, at the temperature of 95 DEG C, sterilizing 20 minutes, cooling, packing.
Claims (2)
1. a panax ginseng fruit Xuancheng's pawpaw compound fruit and vegetable juice, is characterized in that being made up of the raw material of following weight portion:
Xuancheng's pawpaw 280-320, meat of ham 7-8, raisins 4-5, green soya bean skin 2-3, panax ginseng fruit 6-7, salt down ternip bar 6-8, Gluten 4-6, honey 3-4, the membrane of a chicken's gizzard 2-3, Asiatic plantain 1-3, hoveniae semoveniae semen 2-3, Morinda officinalis 1-2, Radix Glycyrrhizae 2-4, fine sand is appropriate, shitosan is appropriate, water is appropriate.
2. the preparation method of a kind of panax ginseng fruit Xuancheng's pawpaw compound fruit and vegetable juice according to claim 1, is characterized in that comprising the following steps:
(1) get appropriate fine sand, add suitable quantity of water mixing, in fine sand, water content is 18%-25%, be heated to 50-55 DEG C again and be incubated, for subsequent use, Xuancheng's pawpaw is embedded in above-mentioned fine sand, constant temperature buries 100-120 minute, by take away the puckery taste process after Xuancheng's pawpaw take out, and clean, remove the peel and after flesh stripping and slicing for subsequent use; Again Xuancheng's pawpaw block is placed in closed container lixiviate process, adds three times of water, after being heated to 60-62 DEG C, insulation 6-8 hour, filters, obtains Xuancheng's pawpaw juice; In Xuancheng's pawpaw juice, add shitosan, shitosan addition is 0.3g/l, and constant temperature remains on 50 DEG C, leaves standstill clarification 25-30 minute, gets supernatant liquor;
(2) meat of ham is cut into inch strips, surface brush last layer honey, then wrap one deck Gluten, be placed in steamer water proof and steam 20-30 minute, take out oven dry, pulverize;
(3) by raisins, green soya bean skin, panax ginseng fruit, the ternip bar that salts down mixing, add 10-15 times of water soaking 10-15 minute and pull an oar again, obtain slurries; By the membrane of a chicken's gizzard, Asiatic plantain, hoveniae semoveniae semen, Morinda officinalis, Radix Glycyrrhizae mixing, water extraction 2-3 time, merging filtrate, obtains herb liquid; Mixing of materials after slurries and herb liquid, step (2) being processed enters pot, and slow fire boils rear maintenance boiling 5-8 minute, and cooling is placed in centrifuge carries out centrifuging treatment, gets supernatant liquor;
(4) by the mixing of materials after step (1), (3) process, at the temperature of 90-95 DEG C, sterilizing 15-20 minute, cooling, packing.
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CN201510335750.9A CN105029559A (en) | 2015-06-17 | 2015-06-17 | Ginseng fruit and chaenomeles speciosa blended fruit-vegetable juice and preparation method thereof |
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CN201510335750.9A CN105029559A (en) | 2015-06-17 | 2015-06-17 | Ginseng fruit and chaenomeles speciosa blended fruit-vegetable juice and preparation method thereof |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107961329A (en) * | 2017-12-24 | 2018-04-27 | 宁国平衡健康管理有限公司 | A kind of hypoglycemic Xuancheng's pawpaw powder |
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CN103169116A (en) * | 2013-04-02 | 2013-06-26 | 邓成凯 | Beverage of fruit, plant perfume materials and edible flowers through combination match |
CN103416810A (en) * | 2013-07-30 | 2013-12-04 | 王正金 | Compound drink of papaya and passion fruit |
CN103976428A (en) * | 2014-05-30 | 2014-08-13 | 刘东姣 | Pawpaw beverage for clearing heat and decreasing internal heat |
CN103989217A (en) * | 2014-04-16 | 2014-08-20 | 安徽省池州市世荣隆康食品厂 | Pawpaw and Lycium Chinense juice |
-
2015
- 2015-06-17 CN CN201510335750.9A patent/CN105029559A/en active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN103169116A (en) * | 2013-04-02 | 2013-06-26 | 邓成凯 | Beverage of fruit, plant perfume materials and edible flowers through combination match |
CN103416810A (en) * | 2013-07-30 | 2013-12-04 | 王正金 | Compound drink of papaya and passion fruit |
CN103989217A (en) * | 2014-04-16 | 2014-08-20 | 安徽省池州市世荣隆康食品厂 | Pawpaw and Lycium Chinense juice |
CN103976428A (en) * | 2014-05-30 | 2014-08-13 | 刘东姣 | Pawpaw beverage for clearing heat and decreasing internal heat |
Non-Patent Citations (2)
Title |
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伍亚华等: ""营养型宣木瓜果汁加工过程中的关键工艺"", 《食品与发酵工业》 * |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107961329A (en) * | 2017-12-24 | 2018-04-27 | 宁国平衡健康管理有限公司 | A kind of hypoglycemic Xuancheng's pawpaw powder |
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