CN105029588A - Preparing method of quince beverage - Google Patents
Preparing method of quince beverage Download PDFInfo
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- CN105029588A CN105029588A CN201510480396.9A CN201510480396A CN105029588A CN 105029588 A CN105029588 A CN 105029588A CN 201510480396 A CN201510480396 A CN 201510480396A CN 105029588 A CN105029588 A CN 105029588A
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- Prior art keywords
- quince
- beverage
- quinces quince
- quinces
- processed
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- Pending
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- 235000017788 Cydonia oblonga Nutrition 0.000 title claims abstract description 118
- 235000013361 beverage Nutrition 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 28
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 235000019534 high fructose corn syrup Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 239000002002 slurry Substances 0.000 claims description 11
- 238000010009 beating Methods 0.000 claims description 10
- 238000007654 immersion Methods 0.000 claims description 10
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 9
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 9
- 239000000811 xylitol Substances 0.000 claims description 9
- 235000010447 xylitol Nutrition 0.000 claims description 9
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 9
- 229960002675 xylitol Drugs 0.000 claims description 9
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 201000010099 disease Diseases 0.000 claims description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 6
- 230000035622 drinking Effects 0.000 claims description 6
- 230000035800 maturation Effects 0.000 claims description 6
- 210000002966 serum Anatomy 0.000 claims description 6
- 235000019640 taste Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 235000007983 food acid Nutrition 0.000 claims description 5
- 238000007689 inspection Methods 0.000 claims description 5
- 239000000845 maltitol Substances 0.000 claims description 5
- 235000010449 maltitol Nutrition 0.000 claims description 5
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 5
- 229940035436 maltitol Drugs 0.000 claims description 5
- 230000001376 precipitating effect Effects 0.000 claims description 5
- 238000009288 screen filtration Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 229920001285 xanthan gum Polymers 0.000 claims description 5
- 206010013911 Dysgeusia Diseases 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 4
- 239000001814 pectin Substances 0.000 claims description 4
- 229920001277 pectin Polymers 0.000 claims description 4
- 235000010987 pectin Nutrition 0.000 claims description 4
- 244000288157 Passiflora edulis Species 0.000 claims description 2
- 235000000370 Passiflora edulis Nutrition 0.000 claims description 2
- 230000029087 digestion Effects 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 210000003205 muscle Anatomy 0.000 abstract description 3
- 235000003599 food sweetener Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 239000003765 sweetening agent Substances 0.000 abstract description 2
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 abstract 1
- 238000009924 canning Methods 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000007781 pre-processing Methods 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 238000004062 sedimentation Methods 0.000 abstract 1
- 230000004936 stimulating effect Effects 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 208000006820 Arthralgia Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010019345 Heat stroke Diseases 0.000 description 1
- 235000002594 Solanum nigrum Nutrition 0.000 description 1
- 240000002307 Solanum ptychanthum Species 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000035613 defoliation Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000013995 raspberry juice Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- OBSZRRSYVTXPNB-UHFFFAOYSA-N tetraphosphorus Chemical compound P12P3P1P32 OBSZRRSYVTXPNB-UHFFFAOYSA-N 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 239000002699 waste 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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
-
- 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
Abstract
The invention discloses a preparing method of a quince beverage. The preparing method is characterized in that quince serves as a main material, and the quince beverage is formed through the steps of raw material preprocessing, pulping, enzyme processing, filtering, mixing, homogenizing, sterilizing, canning, checking, storing and the like. The quince beverage produced through the method fully reserves the nutrient substances of quince, the color of the beverage is stabilized through homogenizing, and layered sedimentation is avoided; high fructose corn syrup serves as a sweetening agent, and the beverage is made to be heavy in fragrance and tasty in sour and sweetness; according to the method, operation is easy, and the method can be grasped easily; the beverage is rich in nutrition and convenient to drink and has the functions of clearing dampness, relieving summer heat, helping digestion, descending qi, stimulating the circulation of the blood, causing the muscles and joints to relax and the like.
Description
Technical field
The present invention relates to a kind of preparation method of beverage, especially relate to the preparation method of Yi Zhong Quinces Quince beverage.
Background technology
Quinces Quince, another name oblonga, quite wingceltis etc., Qiang Wei Ke Quinces Quince belongs to defoliation small arbor, and taste is sweet, sour, warm in nature." Kaibao Bencao " is recorded: " main warming the middle warmer and descending qi, helps digestion, and removes vinegar water in the heart, deodorizes." fruit fragranced is dense; containing multiple nutrients material, general containing dry 15.5-23.9%, sugary 8-9.6%; some kind is up to 10.7%; malic acid 0.93%, vitamin 1.86%, mineral matter 0.47-5.5%; eat raw and have special fragrant; also containing catechin, yellow phosphorus element isoreactivity material in fruit, blood vessel intensity to be promoted, promote health.Traditional Chinese medical science Ren Wei Quinces Quince is warm in nature nontoxic, has clearing damp relieving summer-heat, stimulates the circulation of the blood and cause the muscles and joints to relax, helps digestion and treat the effect of the diseases such as heatstroke vomiting and diarrhoea, abdominal distension, arthralgia, spasm, indigestion.The You Yu Quinces Quince maturity period is short, and fruit is difficult to ensure to be deposited, easy to be mouldy rotten, and Quinces Quince is processed into the beverage drinking convenience, period of storage length by the waste ， causing resource, the nutritive value of Ti Gao Quinces Quince and economic worth.
Summary of the invention
This invention Zhen Dui Quinces Quince processing maturation period is short, the defect of difficult storage, provides a kind of preparation method of nutritious, delicious taste, the Fang of drinking Bian Quinces Quince beverage.
The present invention solves the technical scheme that its technical problem takes:
The preparation method of Yi Zhong Quinces Quince beverage, carries out as follows:
A, pretreatment of raw material: get maturation, without rotting, without the Wen Quince of disease and pest, after cleaning, seed process is gone in stripping and slicing, then protects look, immersion 6min with the citric acid soln immersion of 0.2%;
B, making beating: by protecting look Hou Quinces Quince block through disintegrating machine making beating process, cross 100 object screen filtrations, get Quinces Quince slurries processed;
C, ferment treatment: get 9kg Quinces Quince slurries and mix with the Sucus Phyllanthi of 1kg, obtained mixed serum, the pectase of 0.04kg is added in mixed serum, it is 50 DEG C that temperature controls, and the time is 2h, passes through enzymolysis, can pectin in Fen Xie Quinces Quince, separate out the nutriment in fruit, after enzymolysis, get Quinces Quince juice processed;
D, allotment: Qu Quinces Quince juice 5.5kg, HFCS 0.9kg, xylitol 0.6kg, Passion Fruit Juice 0.2kg, food acids 0.08kg, essence 0.05kg, xanthans 0.02kg, maltitol 0.004kg, add water to 10kg, stir, make mixed liquor, add xylitol, HFCS, both can not improve the blood-sugar content of drinking person, make again that Wen Quince drinks taste delicious food is tasty and refreshing, aftertaste is long;
E, homogeneous: by the mixed liquor homogeneous process stirred, temperature is 80 DEG C, and pressure is 20Mpa, makes it organize and reaches homogeneous, delicate, avoid producing layering and precipitating;
F, sterilization: adopt instantaneous sterilization method, temperature 95 DEG C, time 10s, get Quinces Quince beverage processed;
G, canned: sterilization Hou Quinces Quince beverage is cooled to 40 DEG C, canned under sterile vacuum environment;
H, inspection, storage: whether canned qualified, preserve under normal temperature if checking.
Beneficial effect: adopt this method Sheng Chan Quinces Quince beverage, the nutriment of abundant Bao Liu Quinces Quince, the color stability of beverage is made by homogeneous, avoid layering and precipitating, adopt HFCS as sweetener, make that beverage fragranced is dense, sweet and sour taste, this method is simple to operate, be easy to grasp, beverage is nutritious, drink conveniently, has clearing damp relieving summer-heat, promoting digestion to eliminate stagnation, stimulates the circulation of the blood and cause the muscles and joints to relax.
Detailed description of the invention
Embodiment 1:
The preparation method of Yi Zhong Quinces Quince beverage, carries out as follows:
A, pretreatment of raw material: get maturation, without rotting, without the Wen Quince of disease and pest, after cleaning, seed process is gone in stripping and slicing, then protects look, immersion 8min with the citric acid solution immersion of 0.1%;
B, making beating: by protecting look Hou Quinces Quince block through disintegrating machine making beating process, cross 80 object screen filtrations, get Quinces Quince slurries processed;
C, ferment treatment: the pectase adding 0.03kg in 10kg Quinces Quince slurries, it is 45 DEG C that temperature controls, and the time is 4h, by enzymolysis, can pectin in Fen Xie Quinces Quince, separate out the nutriment in fruit, after enzymolysis, get Quinces Quince juice processed;
D, allotment: Qu Quinces Quince juice 4kg, HFCS 0.8kg, xylitol 0.5kg, food acids 0.06kg, essence 0.03kg, xanthans 0.01kg, maltitol 0.003kg, add water to 10kg, stir, make mixed liquor, add xylitol, HFCS, both can not improve the blood-sugar content of drinking person, make again that Wen Quince drinks taste delicious food is tasty and refreshing, aftertaste is long;
E, homogeneous: by the mixed liquor homogeneous process stirred, temperature is 70 DEG C, and pressure is 30Mpa, makes it organize and reaches homogeneous, delicate, avoid producing layering and precipitating;
F, sterilization: adopt instantaneous sterilization method, temperature 90 DEG C, time 15s, get Quinces Quince beverage processed;
G, canned: sterilization Hou Quinces Quince beverage is cooled to 30 DEG C, canned under sterile vacuum environment;
H, inspection, storage: whether canned qualified, preserve under normal temperature if checking.
Embodiment 2:
The preparation method of Yi Zhong Quinces Quince beverage, carries out as follows:
A, pretreatment of raw material: get maturation, without rotting, without the Wen Quince of disease and pest, after cleaning, seed process is gone in stripping and slicing, then protects look, immersion 7min with the citric acid solution immersion of 0.15%;
B, making beating: by protecting look Hou Quinces Quince block through disintegrating machine making beating process, cross 90 object screen filtrations, get Quinces Quince slurries processed;
C, ferment treatment: get 8kg Quinces Quince slurries and mix with the black nightshade slurries of 2kg, obtained mixed serum, the pectase of 0.035kg is added in mixed serum, it is 48 DEG C that temperature controls, and the time is 3h, passes through enzymolysis, can pectin in Fen Xie Quinces Quince, separate out the nutriment in fruit, after enzymolysis, get Quinces Quince juice processed;
D, allotment: Qu Quinces Quince juice 5kg, HFCS 1kg, xylitol 0.4kg, raspberry juice 0.2kg, food acids 0.07kg, essence 0.04kg, xanthans 0.015kg, maltitol 0.004kg, add water to 10kg, stir, make mixed liquor, add xylitol, HFCS, both can not improve the blood-sugar content of drinking person, make again that Wen Quince drinks taste delicious food is tasty and refreshing, aftertaste is long;
E, homogeneous: by the mixed liquor homogeneous process stirred, temperature is 75 DEG C, and pressure is 25Mpa, makes it organize and reaches homogeneous, delicate, avoid producing layering and precipitating;
F, sterilization: adopt instantaneous sterilization method, temperature 93 DEG C, time 12s, get Quinces Quince beverage processed;
G, canned: sterilization Hou Quinces Quince beverage is cooled to 35 DEG C, canned under sterile vacuum environment;
H, inspection, storage: whether canned qualified, preserve under normal temperature if checking.
Embodiment 3:
The preparation method of Yi Zhong Quinces Quince beverage, is characterized in that, adopts following steps:
A, pretreatment of raw material: get maturation, without rotting, without the Wen Quince of disease and pest, after cleaning, seed process is gone in stripping and slicing, then protects look, immersion 6-8min with the citric acid solution immersion of 0.1-0.2%;
B, making beating: by protecting look Hou Quinces Quince block through disintegrating machine making beating process, cross 80-100 object screen filtration, get Quinces Quince slurries processed;
C, ferment treatment: add the pectase of its weight 0.3-0.4% in Quinces Quince slurries, and temperature controls as 45-50 DEG C, and the time is 2-4h, after enzymolysis, and get Quinces Quince juice processed;
D, allotment: Qu Quinces Quince juice 40-55 weight portion, HFCS 8-10 weight portion, xylitol 4-6 weight portion, food acids 0.6-0.8 weight portion, essence 0.3-0.5 weight portion, xanthans 0.1-0.2 weight portion, maltitol 0.03-0.05 weight portion, add water to 100 weight portions, stir, make mixed liquor;
E, homogeneous: by the mixed liquor homogeneous process stirred, temperature is 70-80 DEG C, and pressure is 20-30Mpa;
F, sterilization: adopt instantaneous sterilization method, temperature 90-95 DEG C, time 10-15s, get Quinces Quince beverage processed;
G, canned: sterilization Hou Quinces Quince beverage is cooled to 30-40 DEG C, canned under sterile vacuum environment;
H, inspection, storage: whether canned qualified, preserve under normal temperature if checking.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. the preparation method of Yi Zhong Quinces Quince beverage, carries out as follows:
A, pretreatment of raw material: get maturation, without rotting, without the Wen Quince of disease and pest, after cleaning, seed process is gone in stripping and slicing, then protects look, immersion 6min with the citric acid soln immersion of 0.2%;
B, making beating: by protecting look Hou Quinces Quince block through disintegrating machine making beating process, cross 100 object screen filtrations, get Quinces Quince slurries processed;
C, ferment treatment: get 9kg Quinces Quince slurries and mix with the Sucus Phyllanthi of 1kg, obtained mixed serum, the pectase of 0.04kg is added in mixed serum, it is 50 DEG C that temperature controls, and the time is 2h, passes through enzymolysis, can pectin in Fen Xie Quinces Quince, separate out the nutriment in fruit, after enzymolysis, get Quinces Quince juice processed;
D, allotment: Qu Quinces Quince juice 5.5kg, HFCS 0.9kg, xylitol 0.6kg, Passion Fruit Juice 0.2kg, food acids 0.08kg, essence 0.05kg, xanthans 0.02kg, maltitol 0.004kg, add water to 10kg, stir, make mixed liquor, add xylitol, HFCS, both can not improve the blood-sugar content of drinking person, make again that Wen Quince drinks taste delicious food is tasty and refreshing, aftertaste is long;
E, homogeneous: by the mixed liquor homogeneous process stirred, temperature is 80 DEG C, and pressure is 20Mpa, makes it organize and reaches homogeneous, delicate, avoid producing layering and precipitating;
F, sterilization: adopt instantaneous sterilization method, temperature 95 DEG C, time 10s, get Quinces Quince beverage processed;
G, canned: sterilization Hou Quinces Quince beverage is cooled to 40 DEG C, canned under sterile vacuum environment;
H, inspection, storage: whether canned qualified, preserve under normal temperature if checking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510480396.9A CN105029588A (en) | 2015-08-08 | 2015-08-08 | Preparing method of quince beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510480396.9A CN105029588A (en) | 2015-08-08 | 2015-08-08 | Preparing method of quince beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105029588A true CN105029588A (en) | 2015-11-11 |
Family
ID=54437033
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510480396.9A Pending CN105029588A (en) | 2015-08-08 | 2015-08-08 | Preparing method of quince beverage |
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| CN (1) | CN105029588A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105309618A (en) * | 2015-11-17 | 2016-02-10 | 张佳成 | Preparation method for yoghurt with purple sweet potato and cydonia oblonga fruit flavor |
| CN106071448A (en) * | 2016-06-19 | 2016-11-09 | 程龙凤 | A kind of processing technique of Herba Violae mundae Herba Sonchi Arvensis beverage made of fruits or vegetables |
| CN106359815A (en) * | 2016-09-29 | 2017-02-01 | 芜湖市三山区绿色食品产业协会 | Processing technique of Cydonia oblonga preserved fruit |
| CN106616838A (en) * | 2016-09-14 | 2017-05-10 | 安徽宝恒农业有限公司 | Canned quince fruits with mellow flavor |
| CN107149076A (en) * | 2017-06-28 | 2017-09-12 | 周兆平 | The preparation method of Yi Zhong Wen Quince passion fruit instant beverages |
| CN111789203A (en) * | 2020-07-15 | 2020-10-20 | 中国科学院新疆理化技术研究所 | Plant composite functional beverage and preparation method thereof |
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| CN104256759A (en) * | 2014-07-23 | 2015-01-07 | 吴月存 | Emblic leafflower and ponkan fruit composite juice and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105309618A (en) * | 2015-11-17 | 2016-02-10 | 张佳成 | Preparation method for yoghurt with purple sweet potato and cydonia oblonga fruit flavor |
| CN106071448A (en) * | 2016-06-19 | 2016-11-09 | 程龙凤 | A kind of processing technique of Herba Violae mundae Herba Sonchi Arvensis beverage made of fruits or vegetables |
| CN106616838A (en) * | 2016-09-14 | 2017-05-10 | 安徽宝恒农业有限公司 | Canned quince fruits with mellow flavor |
| CN106359815A (en) * | 2016-09-29 | 2017-02-01 | 芜湖市三山区绿色食品产业协会 | Processing technique of Cydonia oblonga preserved fruit |
| CN107149076A (en) * | 2017-06-28 | 2017-09-12 | 周兆平 | The preparation method of Yi Zhong Wen Quince passion fruit instant beverages |
| CN111789203A (en) * | 2020-07-15 | 2020-10-20 | 中国科学院新疆理化技术研究所 | Plant composite functional beverage and preparation method thereof |
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Application publication date: 20151111 |