CN105077441A - 一种黑木耳复合果汁的加工工艺 - Google Patents
一种黑木耳复合果汁的加工工艺 Download PDFInfo
- Publication number
- CN105077441A CN105077441A CN201510499770.XA CN201510499770A CN105077441A CN 105077441 A CN105077441 A CN 105077441A CN 201510499770 A CN201510499770 A CN 201510499770A CN 105077441 A CN105077441 A CN 105077441A
- Authority
- CN
- China
- Prior art keywords
- raw material
- processing technology
- black fungus
- adopt
- fruit juice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000233866 Fungi Species 0.000 title claims abstract description 23
- 238000005516 engineering process Methods 0.000 title claims abstract description 13
- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 12
- 150000001875 compounds Chemical class 0.000 title abstract 3
- 239000002994 raw material Substances 0.000 claims abstract description 24
- 230000001954 sterilising effect Effects 0.000 claims abstract description 22
- 235000013361 beverage Nutrition 0.000 claims abstract description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims abstract description 3
- 238000002386 leaching Methods 0.000 claims description 12
- 239000002131 composite material Substances 0.000 claims description 9
- 239000008367 deionised water Substances 0.000 claims description 8
- 229910021641 deionized water Inorganic materials 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 4
- 230000002950 deficient Effects 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 238000000605 extraction Methods 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 4
- 239000011229 interlayer Substances 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 230000001376 precipitating effect Effects 0.000 claims description 4
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 4
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 4
- 238000000638 solvent extraction Methods 0.000 claims description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims description 4
- 239000010935 stainless steel Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000009849 vacuum degassing Methods 0.000 claims description 4
- 229940088594 vitamin Drugs 0.000 claims description 4
- 229930003231 vitamin Natural products 0.000 claims description 4
- 235000013343 vitamin Nutrition 0.000 claims description 4
- 239000011782 vitamin Substances 0.000 claims description 4
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 3
- 240000005385 Jasminum sambac Species 0.000 claims description 3
- 240000006079 Schisandra chinensis Species 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- 244000302293 Syzygium javanicum Species 0.000 claims description 2
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 claims description 2
- 235000013734 beta-carotene Nutrition 0.000 claims description 2
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims description 2
- 239000011648 beta-carotene Substances 0.000 claims description 2
- 229960002747 betacarotene Drugs 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 235000015067 sauces Nutrition 0.000 claims description 2
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 claims description 2
- 239000008280 blood Substances 0.000 abstract description 7
- 210000004369 blood Anatomy 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 5
- 208000007536 Thrombosis Diseases 0.000 abstract description 3
- 230000017531 blood circulation Effects 0.000 abstract description 3
- 239000000084 colloidal system Substances 0.000 abstract description 3
- 210000000936 intestine Anatomy 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000005119 centrifugation Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 238000007872 degassing Methods 0.000 abstract 1
- 201000010099 disease Diseases 0.000 abstract 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 238000001179 sorption measurement Methods 0.000 abstract 1
- 241000251468 Actinopterygii Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000221454 Auriculariaceae Species 0.000 description 1
- 241000221452 Auriculariales Species 0.000 description 1
- 241000221198 Basidiomycota Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- SEBIKDIMAPSUBY-ARYZWOCPSA-N Crocin Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O)OC(=O)C(C)=CC=CC(C)=C\C=C\C=C(/C)\C=C\C=C(C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)O1)O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SEBIKDIMAPSUBY-ARYZWOCPSA-N 0.000 description 1
- 244000268590 Euryale ferox Species 0.000 description 1
- 235000006487 Euryale ferox Nutrition 0.000 description 1
- 239000009636 Huang Qi Substances 0.000 description 1
- 208000000913 Kidney Calculi Diseases 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 244000183331 Nephelium lappaceum Species 0.000 description 1
- 206010029148 Nephrolithiasis Diseases 0.000 description 1
- 244000171263 Ribes grossularia Species 0.000 description 1
- 235000002357 Ribes grossularia Nutrition 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 244000234181 Syzygium samarangense Species 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 208000001130 gallstones Diseases 0.000 description 1
- 239000009627 gardenia yellow Substances 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000011802 pulverized particle Substances 0.000 description 1
- 235000007861 rambutan Nutrition 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 239000000811 xylitol 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
-
- 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)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了一种黑木耳复合果汁的加工工艺,属于饮料加工领域。其特征在于:采用原料→粉碎→浸提→离心→液体→调配→装瓶、灭菌→二次灭菌→脱气→成品加工工艺流程。有益效果:本发明产品汁液成乳黄色,汁液清澈,甜酸适口,具有黑木耳特有的鲜美风味,热量低,营养丰富,所含的植物胶质有较强的吸附力,可以清胃涤肠,具有补气活血、凉血滋润、养血驻颜之功效,还可预防血栓等病症,食用方便,营养保健。
Description
技术领域
本发明涉及一种复合饮料的加工方法,尤其是涉及一种黑木耳复合果汁的加工工艺。
背景技术
黑木耳,别名光木耳,真菌学分类属担子菌纲,木耳目,木耳科。色泽黑褐,质地柔软,味道鲜美,营养丰富,可素可荤,不但为中国菜肴大添风采,而且能养血驻颜,令人肌肤红润,容光焕发,并可防治缺铁性贫血等,具有很多药用功效,被现代营养学家盛赞为“素中之荤”。中医学认为它具有补气活血、凉血滋润的作用,能够消除血液里的热毒。黑木耳中的植物胶质有较强的吸附力,可将残留在人体消化系统内的杂质排出体外,起到清胃涤肠的作用。黑木耳对体内难以消化的谷壳、木渣、沙子、金属屑等具有溶解作用,对胆结石、肾结石等也有化解功能。黑木耳还能减少血液凝块,预防血栓病的发生。
黑木耳营养价值高、功效多,用于加工成黑木耳复合果汁可实现对原料的综合利用,食用方便,且便于储存,提高其营养价值及经济价值。
发明内容
本发明的目的是解决黑木耳不易储藏的问题,提供一种黑木耳复合果汁的加工工艺。
本发明解决其技术问题所采取的技术方案是:
一种黑木耳复合果汁的加工工艺,其特征在于:采用原料→粉碎→浸提→离心→液体→调配→装瓶、灭菌→二次灭菌→脱气→成品加工工艺流程,具体操作步骤为:
(1)原料:选用干黑木耳、五味子、赤芍为原料,剔除不合格品;
(2)粉碎:将原料投入粉碎机中进行粉碎,粉碎至颗粒为3-5mm;
(3)浸提:采用夹套式浸提罐,原料与去离子水从罐的顶部物料口加入,每批次加入原料10千克、去离子水80升,保持460转/分速度搅拌,在夹层中通入蒸汽,通过阀门控制蒸汽量,使浸提温度在50分钟达102℃,在此温度下维持2-4小时;
(4)离心:浸提完毕,通过沉淀式离心澄清机分离浸提液与残渣,采用间歇操作,人工卸料,浸提液经贮槽用泵浆泵入调配锅中;
(5)调配:配料锅为不锈钢夹层锅,将浸提液中加入适量麦芽糖、洋蒲桃汁、苹果酸、β-胡萝卜素,使pH值控制在2.8,再加入异抗坏血酸钠,防止饮料中的维生素被破坏,加入少许蜂蜜和茉莉花酱;
(6)装瓶、灭菌:将调配好的饮料分装于干净的瓶中,然后进行灭菌;
(7)灭菌:采用高温瞬时灭菌器,125℃维持2-3s;
(8)脱气:采用真空脱气机,在0.12兆帕下脱气10分钟,即为成品。
有益效果:本发明产品汁液成乳黄色,汁液清澈,甜酸适口,具有黑木耳特有的鲜美风味,热量低,营养丰富,所含的植物胶质有较强的吸附力,可以清胃涤肠,具有补气活血、凉血滋润、养血驻颜之功效,还可预防血栓等病症,食用方便,营养保健。
具体实施方式
实施例1:
一种黑木耳复合果汁的加工工艺,具体操作步骤为:
(1)原料:选用干黑木耳、香菇、莲子为原料,剔除不合格品;
(2)粉碎:将原料投入粉碎机中进行粉碎,粉碎至颗粒为0.4cm;
(3)浸提:采用夹套式浸提罐,原料与去离子水从罐的顶部物料口加入,每批次加入原料3千克、去离子水200升,保持100转/分速度搅拌,在夹层中通入蒸汽,通过阀门控制蒸汽量,使浸提温度在35分钟达80℃,在此温度下维持1.5小时;
(4)离心:浸提完毕,通过沉淀式离心澄清机分离浸提液与残渣,采用间歇操作,人工卸料,浸提液经贮槽用泵浆泵入调配锅中;
(5)调配:配料锅为不锈钢夹层锅,将浸提液中加入适量乳糖、蜂蜜、蛋黄果汁、丁香、乳酸、栀子黄,使PH值控制在3-4,再加入异抗坏血酸钠,防止饮料中的维生素被破坏,加入少许芡实和荔枝;
(6)装瓶、灭菌:将调配好的饮料分装于干净的瓶中,然后进行灭菌;
(7)灭菌:采用高温瞬时灭菌器,110℃维持4-6s;
(8)脱气:采用真空脱气机,在0.045兆帕下脱气20分钟,即为成品。
实施例2:
一种黑木耳复合果汁的加工工艺,具体操作步骤为:
(1)原料:选用干黑木耳、黄芪、五味子为原料,剔除不合格品;
(2)粉碎:将原料、茉莉、慈姑投入粉碎机中进行粉碎,粉碎颗粒为0.2cm;
(3)浸提:采用夹套式浸提罐,原料与去离子水从罐的顶部物料口加入,每批次加入原料5-6千克、去离子水280升,保持45转/分速度搅拌,在夹层中通入蒸汽,通过阀门控制蒸汽量,使浸提温度在45分钟达85℃,在此温度下维持80min;
(4)离心:浸提完毕,通过沉淀式离心澄清机分离浸提液与残渣,采用间歇操作,人工卸料,浸提液经贮槽用泵浆泵入调配锅中;
(5)调配:配料锅为不锈钢夹层锅,将浸提液中加入适量木糖醇、红毛丹汁、甜菊糖浆、苹果酸、柠檬黄,使PH值控制在3.5,再加入异抗坏血酸钠,防止饮料中的维生素被破坏,加入少许莲雾、醋栗;
(6)装瓶、灭菌:将调配好的饮料分装于干净的瓶中,然后进行灭菌;
(7)灭菌:采用高温瞬时灭菌器,135℃维持1-2s;
(8)脱气:采用真空脱气机,在0.08兆帕下脱气10分钟,即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种黑木耳复合果汁的加工工艺,其特征在于:采用原料→粉碎→浸提→离心→液体→调配→装瓶、灭菌→二次灭菌→脱气→成品加工工艺流程,具体操作步骤为:
(1)原料:选用干黑木耳、五味子、赤芍为原料,剔除不合格品;
(2)粉碎:将原料投入粉碎机中进行粉碎,粉碎至颗粒为3-5mm;
(3)浸提:采用夹套式浸提罐,原料与去离子水从罐的顶部物料口加入,每批次加入原料10千克、去离子水80升,保持460转/分速度搅拌,在夹层中通入蒸汽,通过阀门控制蒸汽量,使浸提温度在50分钟达102℃,在此温度下维持2-4小时;
(4)离心:浸提完毕,通过沉淀式离心澄清机分离浸提液与残渣,采用间歇操作,人工卸料,浸提液经贮槽用泵浆泵入调配锅中;
(5)调配:配料锅为不锈钢夹层锅,将浸提液中加入适量麦芽糖、洋蒲桃汁、苹果酸、β-胡萝卜素,使pH值控制在2.8,再加入异抗坏血酸钠,防止饮料中的维生素被破坏,加入少许蜂蜜和茉莉花酱;
(6)装瓶、灭菌:将调配好的饮料分装于干净的瓶中,然后进行灭菌;
(7)灭菌:采用高温瞬时灭菌器,125℃维持2-3s;
(8)脱气:采用真空脱气机,在0.12兆帕下脱气10分钟,即为成品。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510499770.XA CN105077441A (zh) | 2015-08-16 | 2015-08-16 | 一种黑木耳复合果汁的加工工艺 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510499770.XA CN105077441A (zh) | 2015-08-16 | 2015-08-16 | 一种黑木耳复合果汁的加工工艺 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN105077441A true CN105077441A (zh) | 2015-11-25 |
Family
ID=54559488
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510499770.XA Pending CN105077441A (zh) | 2015-08-16 | 2015-08-16 | 一种黑木耳复合果汁的加工工艺 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105077441A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105995262A (zh) * | 2016-05-21 | 2016-10-12 | 杨新阳 | 一种灵芝玫瑰茄果味饮料的加工方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101317681A (zh) * | 2008-07-09 | 2008-12-10 | 张聪 | 黑木耳饮料的制备方法及其产品 |
CN103549610A (zh) * | 2013-11-06 | 2014-02-05 | 刘凤琪 | 一种补血保健饮料及制备方法 |
CN104172383A (zh) * | 2013-09-22 | 2014-12-03 | 李光明 | 一种保健饮料及制备方法 |
CN104544422A (zh) * | 2013-10-21 | 2015-04-29 | 天津鑫信食用菌种植有限公司 | 一种食用菌复合饮料的生产方法 |
-
2015
- 2015-08-16 CN CN201510499770.XA patent/CN105077441A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101317681A (zh) * | 2008-07-09 | 2008-12-10 | 张聪 | 黑木耳饮料的制备方法及其产品 |
CN104172383A (zh) * | 2013-09-22 | 2014-12-03 | 李光明 | 一种保健饮料及制备方法 |
CN104544422A (zh) * | 2013-10-21 | 2015-04-29 | 天津鑫信食用菌种植有限公司 | 一种食用菌复合饮料的生产方法 |
CN103549610A (zh) * | 2013-11-06 | 2014-02-05 | 刘凤琪 | 一种补血保健饮料及制备方法 |
Non-Patent Citations (2)
Title |
---|
傅超美等: "《中药药剂学》", 31 August 2014, 中国医药科技出版社 * |
柴瑞震: "《心脏病中医食养方》", 30 April 2014, 江西科学技术出版社 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105995262A (zh) * | 2016-05-21 | 2016-10-12 | 杨新阳 | 一种灵芝玫瑰茄果味饮料的加工方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN105029591A (zh) | 一种黑木耳保健饮料的制作方法 | |
CN104207264A (zh) | 一种山楂果茶的制作方法 | |
CN104082809A (zh) | 一种草菇膳食纤维饮料的制作方法 | |
CN103156241A (zh) | 一种枇杷果肉饮料的制作方法 | |
CN103719962A (zh) | 一种安梨复合果汁饮料 | |
CN105077447A (zh) | 一种银耳甜瓜复合果汁的加工工艺 | |
CN105265986A (zh) | 一种黑木耳营养固体饮料的制作方法 | |
CN104304570A (zh) | 一种杏鲍菇枸杞保健茶的制作方法 | |
CN104305431A (zh) | 一种番石榴果茶的制作方法 | |
CN104305410A (zh) | 一种草菇枣汁饮料制作方法 | |
CN104305183A (zh) | 一种杏鲍菇红枣保健茶的制作方法 | |
CN105146638A (zh) | 一种杏鲍菇复合饮料的制作方法 | |
CN105077441A (zh) | 一种黑木耳复合果汁的加工工艺 | |
CN105341874A (zh) | 一种风味保健茄酱的制作方法 | |
CN104305409A (zh) | 一种金针菇枣汁饮料的制作方法 | |
CN104997084A (zh) | 一种金桔木瓜复合果汁的制作方法 | |
CN104304571A (zh) | 一种香菇枸杞保健茶的制作方法 | |
CN105011267A (zh) | 一种花菇膳食纤维饮料的制作方法 | |
CN104256800A (zh) | 一种樱桃果茶的制作方法 | |
CN106721729A (zh) | 一种枇杷果肉饮料的制作方法 | |
CN105248762A (zh) | 一种黄精复合保健果茶的加工方法 | |
CN105360863A (zh) | 一种白首乌复合饮料的加工方法 | |
CN103371392A (zh) | 一种红枣、胡萝卜复合保健饮料的制取工艺 | |
CN105011266A (zh) | 一种杏鲍菇膳食纤维饮料的制作方法 | |
CN105029579A (zh) | 一种果味黑木耳枸杞复合汁的制作方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151125 |