CN105124683A - Mulberry functional beverage preparation method - Google Patents
Mulberry functional beverage preparation method Download PDFInfo
- Publication number
- CN105124683A CN105124683A CN201510489699.7A CN201510489699A CN105124683A CN 105124683 A CN105124683 A CN 105124683A CN 201510489699 A CN201510489699 A CN 201510489699A CN 105124683 A CN105124683 A CN 105124683A
- Authority
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- China
- Prior art keywords
- mulberry fruit
- mulberry
- stir
- functional beverage
- water
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- Pending
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- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 40
- 240000000249 Morus alba Species 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims description 9
- 235000020510 functional beverage Nutrition 0.000 title 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 abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 10
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims abstract description 10
- 229960005055 sodium ascorbate Drugs 0.000 claims abstract description 10
- 229920001817 Agar Polymers 0.000 claims abstract description 8
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000008272 agar Substances 0.000 claims abstract description 8
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 8
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 8
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 8
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 8
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 8
- 238000011049 filling Methods 0.000 claims abstract description 6
- 235000013361 beverage Nutrition 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 32
- 238000003756 stirring Methods 0.000 claims description 12
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 239000007921 spray Substances 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 239000000463 material Substances 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 6
- 210000004369 blood Anatomy 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 6
- 208000001953 Hypotension Diseases 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 241000218231 Moraceae Species 0.000 abstract description 2
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 238000010009 beating Methods 0.000 abstract description 2
- 230000035619 diuresis Effects 0.000 abstract description 2
- 208000012866 low blood pressure Diseases 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000000346 sugar Nutrition 0.000 abstract description 2
- 239000003053 toxin Substances 0.000 abstract description 2
- 231100000765 toxin Toxicity 0.000 abstract description 2
- 241000196324 Embryophyta Species 0.000 abstract 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract 2
- 201000001320 Atherosclerosis Diseases 0.000 abstract 1
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 235000010419 agar Nutrition 0.000 abstract 1
- 230000032683 aging Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 230000036528 appetite Effects 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 201000011510 cancer Diseases 0.000 abstract 1
- 235000015165 citric acid Nutrition 0.000 abstract 1
- 230000001804 emulsifying effect Effects 0.000 abstract 1
- 231100000252 nontoxic Toxicity 0.000 abstract 1
- 230000003000 nontoxic effect Effects 0.000 abstract 1
- 239000001509 sodium citrate Substances 0.000 abstract 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 abstract 1
- 235000011083 sodium citrates Nutrition 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 108700012359 toxins Proteins 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 230000036541 health Effects 0.000 description 3
- 150000002632 lipids Chemical class 0.000 description 3
- 229930013930 alkaloid Natural products 0.000 description 2
- 150000003797 alkaloid derivatives Chemical class 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 230000004438 eyesight Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000002218 hypoglycaemic effect Effects 0.000 description 2
- 208000021822 hypotensive Diseases 0.000 description 2
- 230000001077 hypotensive effect Effects 0.000 description 2
- 230000001900 immune effect Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 229940124277 aminobutyric acid Drugs 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Natural products O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 description 1
- 150000007946 flavonol Chemical class 0.000 description 1
- 235000011957 flavonols Nutrition 0.000 description 1
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 235000011496 sports drink Nutrition 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 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
- A23L2/56—Flavouring or bittering agents
-
- 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
- A23L2/60—Sweeteners
-
- 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)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention discloses a mulberry functional beverage. The novel plant functional beverage uses mulberry as the main raw materials with a match of water, white granulated sugar, sodium carboxymethyl cellulose, xanthan gum, agar, citric acid, sodium citrate, D-sodium ascorbate, ethyl maltol, and edible mulberry essence. The finished product is prepared by beating mulberries, mixing, pasteurizing, emulsifying, high-temperature instantaneous sterilizing, high-pressure homogenizing, hot filling, and cooling. The mulberry functional beverage has efficacies of lowering blood pressure, blood fat, blood sugar, and blood cholesterol, causing diuresis and removing toxins, etc., has functions of preventing atherosclerosis and preventing against aging, etc., can prevent against cancer, and causes no low blood pressure complications, has non-toxic side effects, and is good in security. The features of the mulberry functional beverage are that the raw materials are obtained from nature or extracted from natural plants, and the beverage tastes good, can increase appetite, is rich in nutrition, and strong in function.
Description
Technical field
The present invention relates to the production technology of health drink, particularly relate to a kind of preparation method of mulberry fruit drinks.
Background technology
Functional beverage is by natural nutrient composition and content ratio in adjustment beverage, to adapt to the drink of some special population nutritional need, comprises sports drink, nutrients beverage and other specific use beverage three major types.Drinks is that human body is had to certain health-care effect, can regulate the product of human body physiological function in fact.According to the food legislation regulation that China is relevant, every health drink must have immunological regulation, antifatigue, resist oxygen lack, fat-reducing, promotion digestion, adjusting blood lipid, anti-oxidant, the one improved in 27 kinds of functions such as eyesight.
The several functions composition such as amino acid, vitamin, mineral matter, flavones, alkaloid containing abundant needed by human in mulberry fruit, has immunologic enhancement, hypoglycemic, reducing blood lipid, hypotensive, anti-inflammatory, the effect such as anti-ageing, antitumor.Mulberry fruit is bright in colour, is natural food pigment, has certain nutrition and health care effect.
Summary of the invention
Object of the present invention provides a kind of useful and harmless to human body, and safe without toxic side effect, mulberry fruit is the drinks of raw material.
Solving technical scheme of the present invention is: with water, mulberry fruit, white granulated sugar, sodium carboxymethylcellulose, xanthans, agar, citric acid, natrium citricum, D-sodium ascorbate, ethyl maltol, edible mulberry fruit essence for raw material, form through cleaning, making beating, filtration, allotment, homogeneous, sterilization supervisor.
The raw materials used concrete formula of the present invention is: water 85.036%, mulberry fruit 5%, white granulated sugar 8%, sodium carboxymethylcellulose 0.08%, xanthans 0.1%, agar 0.06%, citric acid 0.14%, natrium citricum 0.04%, D-sodium ascorbate 0.04%, ethyl maltol 0.004%, edible mulberry fruit essence 0.05%.
A preparation method for mulberry fruit drinks, concrete preparation process is as follows:
1, above-mentioned various raw material is taken by described proportioning, for subsequent use.
2, mulberry fruit slurrying.By mulberry fruit and water with 1: 5 ratio prepare, join in digester, heating, boils 5-15 minute, pulls an oar with beater; With 200 order metre filter, obtain mulberry fruit slurry, for subsequent use.
3, white granulated sugar, sodium carboxymethylcellulose, xanthans, agar, D-sodium ascorbate, ethyl maltol are taken by formula rate, join in emulsify at a high speed tank, stir, melt 30 minutes with the hot water of 55 ~ 65 DEG C, then carry out pasteurize; Starch with mulberry fruit and mix, stir 10 minutes.
4, citric acid, natrium citricum are taken by formula rate, join in molten sour tank and be dissolved as acid solution; Then join in above-mentioned mulberry fruit slurry mixed liquor in spray mode, stir, add D-sodium ascorbate, ethyl maltol, continue to stir 10-20 minute, add water constant volume.
5, after constant volume, stir 5-10 minute, carry out solid content, acidity test, require solid content 5-10%, acidity 30-34 ° of T, add edible matrimony vine essence, continue stirring 10 minutes.
6, mixture described in epimere is carried out high-pressure homogeneous, temperature 50 ~ 60 DEG C, pressure 18MPa; Then 121 DEG C, the high temperature sterilization of 15s is carried out.Drop temperature, higher than 80 DEG C, carries out hot filling, and auto-filling seals, and then cooling, test package are finished product; Warehouse-in.
Adopt the beneficial effect of the technical program: the nutritional labeling such as alkaloid and natural colouring matter such as amino acid, mineral matter, rutin, aminobutyric acid, flavonol containing sugar, protein, vitamin and needed by human in mulberry fruit is very abundant, mulberries filling liver kidney improving eyesight, and there is hypotensive, reducing blood lipid, hypoglycemic, norcholesterol, the effects such as diuresis toxin expelling, prevent artery sclerosis and anti-ageing function of waiting for a long time, and have anti-cancer efficacy, long-term taking can not cause low blood pressure complication, have no side effect, mouthfeel is good, and security is good.
Detailed description of the invention
Embodiment: for the every tank 350g of manufactured goods 1000 tank, get the raw materials ready: 8632 fruit mulberry 17500g, white granulated sugar 28000g, sodium carboxymethylcellulose 280g, xanthans 350g, agar 210g, citric acid 490g, natrium citricum 140g, D-sodium ascorbate 140g, ethyl maltol 14g, edible mulberry fruit essence 175g are produced in water 301126g, Chongqing, according to technique of the present invention, through selecting materials-cleaning-pulling an oar-filter-allocate-homogeneous-sterilization-filling-sealing-cooling-finished product, be product of the present invention.
Claims (3)
1. the preparation method of a mulberry fruit drinks, being specifically related to take mulberry fruit as a kind of beverage of primary raw material, it is characterized in that: constitutive material is mulberry fruit, water, white granulated sugar, sodium carboxymethylcellulose, xanthans, agar, citric acid, natrium citricum, D-sodium ascorbate, ethyl maltol, edible mulberry fruit essence.
2. the preparation method of a kind of mulberry fruit drinks according to the claims 1, is characterized in that: the concrete formula of raw material is: water 85.036%, mulberry fruit 5%, white granulated sugar 8%, sodium carboxymethylcellulose 0.08%, xanthans 0.1%, agar 0.06%, citric acid 0.14%, natrium citricum 0.04%, D-sodium ascorbate 0.04%, ethyl maltol 0.004%, edible mulberry fruit essence 0.05%.
3. the preparation method of a kind of mulberry fruit drinks according to the claims 1, is characterized in that: preparation process of the present invention is as follows: (1), takes above-mentioned various raw material in proportion, for subsequent use; (2), mulberry fruit slurrying, by mulberry fruit and water with 1: 5 ratio prepare, join in digester, heating, boils 5-15 minute, pulls an oar with beater; With 200 order metre filter, obtain mulberry fruit slurry, for subsequent use; (3), by white granulated sugar, sodium carboxymethylcellulose, xanthans, agar, D-sodium ascorbate, ethyl maltol take by formula rate, join in emulsify at a high speed tank, stir, melt 30 minutes with the hot water of 55 ~ 65 DEG C, then carry out pasteurize; Starch with mulberry fruit and mix, stir 10 minutes; (4), by citric acid, natrium citricum take by formula rate, join in molten sour tank and be dissolved as acid solution; Then join in above-mentioned mulberry fruit slurry mixed liquor in spray mode, stir, add D-sodium ascorbate, ethyl maltol, continue to stir 10-20 minute, add water constant volume; (5), after constant volume, stir 5-10 minute, carry out solid content, acidity test, require solid content 5-10%, acidity 30-34 ° of T, add edible mulberry fruit essence, continue stirring 10 minutes; (6), mixture described in epimere is carried out high-pressure homogeneous, temperature 50 ~ 60 DEG C, pressure 18MPa; Then 121 DEG C, the high temperature sterilization of 15s is carried out; Drop temperature, higher than 80 DEG C, carries out hot filling, and auto-filling seals, and then cooling, test package are finished product; Warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510489699.7A CN105124683A (en) | 2015-08-11 | 2015-08-11 | Mulberry functional beverage preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510489699.7A CN105124683A (en) | 2015-08-11 | 2015-08-11 | Mulberry functional beverage preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105124683A true CN105124683A (en) | 2015-12-09 |
Family
ID=54710558
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510489699.7A Pending CN105124683A (en) | 2015-08-11 | 2015-08-11 | Mulberry functional beverage preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105124683A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616102A (en) * | 2016-09-30 | 2017-05-10 | 佛山市融信通企业咨询服务有限公司 | Rhodomyrtus tomentosa and fructus mori drink and preparation method thereof |
| CN109527574A (en) * | 2018-12-27 | 2019-03-29 | 湖南乾坤生物科技有限公司 | A kind of compound flavone nutrition liquid and preparation method |
-
2015
- 2015-08-11 CN CN201510489699.7A patent/CN105124683A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616102A (en) * | 2016-09-30 | 2017-05-10 | 佛山市融信通企业咨询服务有限公司 | Rhodomyrtus tomentosa and fructus mori drink and preparation method thereof |
| CN109527574A (en) * | 2018-12-27 | 2019-03-29 | 湖南乾坤生物科技有限公司 | A kind of compound flavone nutrition liquid and preparation method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151209 |
|
| WD01 | Invention patent application deemed withdrawn after publication |