CN105146613A - Preparation method of health care kiwi fruit juice - Google Patents
Preparation method of health care kiwi fruit juice Download PDFInfo
- Publication number
- CN105146613A CN105146613A CN201510461181.2A CN201510461181A CN105146613A CN 105146613 A CN105146613 A CN 105146613A CN 201510461181 A CN201510461181 A CN 201510461181A CN 105146613 A CN105146613 A CN 105146613A
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- kiwi
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- kiwi fruit
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- 244000298697 Actinidia deliciosa Species 0.000 title claims abstract description 84
- 235000009436 Actinidia deliciosa Nutrition 0.000 title claims abstract description 84
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 68
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 240000007087 Apium graveolens Species 0.000 claims abstract description 23
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 23
- 235000010591 Appio Nutrition 0.000 claims abstract description 23
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 27
- 235000021028 berry Nutrition 0.000 claims description 27
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 229930006000 Sucrose Natural products 0.000 claims description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 10
- 239000012266 salt solution Substances 0.000 claims description 10
- 239000000243 solution Substances 0.000 claims description 10
- 239000005720 sucrose Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 5
- 230000035613 defoliation Effects 0.000 claims description 5
- 235000015203 fruit juice Nutrition 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 238000012859 sterile filling Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000003053 toxin Substances 0.000 abstract description 3
- 206010010774 Constipation Diseases 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 150000002632 lipids Chemical class 0.000 abstract description 2
- 231100000765 toxin Toxicity 0.000 abstract description 2
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 201000011510 cancer Diseases 0.000 abstract 1
- 238000013329 compounding Methods 0.000 abstract 1
- 230000000249 desinfective effect Effects 0.000 abstract 1
- 239000002207 metabolite Substances 0.000 abstract 1
- 108700012359 toxins Proteins 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 229940024606 amino acid Drugs 0.000 description 4
- 235000001014 amino acid Nutrition 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 2
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 2
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 2
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 2
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 2
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 235000004279 alanine Nutrition 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000001077 hypotensive effect Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 229960000310 isoleucine Drugs 0.000 description 2
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 229910001369 Brass Inorganic materials 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000010951 brass Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 229910052732 germanium Inorganic materials 0.000 description 1
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc 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
- 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 relates to the field of food processing, in particular to a preparation method of health care kiwi fruit juice. The preparation method comprises the following steps of selecting and dicing kiwi fruits, preparing kiwi fruit blocks, preparing celery juice, compounding kiwi fruit juice, disinfecting the compounded kiwi fruit juice, sterilizing the disinfected kiwi fruit juice, carrying out filling of the sterilized kiwi fruit juice, and the like. The kiwi fruit juice disclosed by the invention has the efficacies of reducing blood lipid and blood pressure, preventing cancer, and improving immunity of bodies, also contributes to helping digestion, expelling toxins, and preventing constipation, and effectively eliminates and prevents harmful metabolites accumulated in the bodies.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of preparation method of the kiwi-fruit juice that keeps healthy.
Background technology
Kiwi berry includes multivitamin, and particularly Vitamin C content is higher, higher than general fruit 20 to 30 times, every hectogram fresh fruit reaches 165.9 milligrams containing vitamin C, also containing several amino acids, and mineral matter, glucose, citric acid has and prevents hypertension, the medical values such as hepatitis.Be rich in 17 seed amino acids of needed by human body and brass class material and selenium, germanium, zinc, the elements such as VC, VC content occupies first of fruit.Kiwi berry contains 10 several amino acids such as leucine, phenylalanine, isoleucine, tyrosine, alanine, and abundant mineral matter, comprise abundant calcium, phosphorus, iron, also containing carrotene and multivitamin, to maintenance health, there is important effect.Present quality of life is in continuous rising, and the food quality of people is also in continuous raising, and how preparing more health delicious kiwi-fruit juice is people's yearning always and pursuit.
Summary of the invention
Kiwi-fruit juice of the present invention has reducing blood lipid, hypotensive, and pre-anti-cancer occurs, and improves effect of body immunity, also have simultaneously aid digestion, toxin expelling is plain, prevent constipation, the Toxic Metabolites effectively removed and pile up in prevention body.
Keep healthy the preparation method of kiwi-fruit juice, comprises the following steps:
Step 1, to choose ripe fresh Kiwi berry be raw material, cleans, remove pericarp;
Step 2, get Kiwi berry pulp in step 1 and be cut into long 2-3 centimetre, the fruit block of wide 1-1.5 centimetre, and after being placed on and soaking 30-40 minute in the sucrose solution of concentration 5%-10%, take out for subsequent use;
Step 3, select fresh celery defoliation to stay stalk, after cleaning up, squeeze the juice with it, obtain Celery Juice, for subsequent use;
Step 4, be 100-120:30-40 mixing by ratio of weight and the number of copies by kiwi-fruit juice, Celery Juice, and stir, the citric acid then adding 1-2 part regulates the PH of blended fruit juice to be 5-6, obtains kiwi-fruit juice;
Step 5, kiwi-fruit juice step 4 obtained carry out high-temperature sterilization at 95-100 DEG C, and sterilization time controls in 10-15 second;
Step 6, immediately the kiwi-fruit juice through high-temperature sterilization was cooled to 0-5 DEG C, sterile filling in 10 minutes, finished product kiwi-fruit juice can be obtained.
Further, the preparation method of described kiwi-fruit juice, the Kiwi berry in step 1 first cleans 2-3 time with the salt solution that mass fraction is 2%-5%, then washs 2-3 time with clear water.
Further, the preparation method of described kiwi-fruit juice, in step 2, kiwi fruit block is immersed in the temperature in sucrose solution is 30-35 DEG C.
Further, the preparation method of described kiwi-fruit juice, the celery in step 3 first cleans 2-3 time with the salt solution that mass fraction is 2%-5%, then washs 2-3 time with clear water.
Kiwi-fruit juice of the present invention has following beneficial effect:
1, kiwi-fruit juice sweetness of the present invention is good to eat, does not add any pigment, essence, antiseptic kind synthetic.
2, Kiwi berry contains 10 several amino acids such as leucine, phenylalanine, isoleucine, tyrosine, alanine, and abundant mineral matter, comprise abundant calcium, phosphorus, iron, also containing carrotene and multivitamin, to maintenance health, there is important effect.
3, be added with Celery Juice in kiwi-fruit juice of the present invention, Celery Juice has hypotensive effect, both ingenious proportionings, and taste sweetness is good to eat, also with health role.
[detailed description of the invention]
Below in conjunction with embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited to the scope that embodiment represents.
Embodiment 1
Keep healthy the preparation method of kiwi-fruit juice, comprises the following steps:
Step 1, to choose ripe fresh Kiwi berry be raw material, cleans, remove pericarp;
Step 2, get Kiwi berry pulp in step 1 and be cut into long 2-3 centimetre, the fruit block of wide 1-1.5 centimetre, and after being placed on and soaking 30-minute in the sucrose solution of concentration 5%-10%, take out for subsequent use;
Step 3, select fresh celery defoliation to stay stalk, after cleaning up, squeeze the juice with it, obtain Celery Juice, for subsequent use;
Step 4, be 100:30 mixing by ratio of weight and the number of copies by kiwi-fruit juice, Celery Juice, and stir, the citric acid then adding 2 parts regulates the PH of blended fruit juice to be 5-6, obtains kiwi-fruit juice;
Step 5, kiwi-fruit juice step 4 obtained carry out high-temperature sterilization at 95 DEG C, and sterilization time controls at 10 seconds;
Step 6, immediately the kiwi-fruit juice through high-temperature sterilization was cooled to 0 DEG C, sterile filling in 10 minutes, finished product kiwi-fruit juice can be obtained.
The preparation method of described Kiwi berry, the Kiwi berry in described step 1 first cleans 2 times with the salt solution that mass fraction is 2%, then washs 2 times with clear water.
The preparation method of described Kiwi berry, in described step 2, kiwi fruit block is immersed in the temperature in sucrose solution is 30 DEG C.
The preparation method of described Kiwi berry, the celery in described step 3 first cleans 2 times with the salt solution that mass fraction is 2%, then washs 2 times with clear water.
Embodiment 2
Keep healthy the preparation method of kiwi-fruit juice, comprises the following steps:
Step 1, to choose ripe fresh Kiwi berry be raw material, cleans, remove pericarp;
Step 2, get Kiwi berry pulp in step 1 and be cut into long 2-3 centimetre, the fruit block of wide 1-1.5 centimetre, and after being placed on and soaking 30-minute in the sucrose solution of concentration 5%-10%, take out for subsequent use;
Step 3, select fresh celery defoliation to stay stalk, after cleaning up, squeeze the juice with it, obtain Celery Juice, for subsequent use;
Step 4, be 100:30 mixing by ratio of weight and the number of copies by kiwi-fruit juice, Celery Juice, and stir, the citric acid then adding 2 parts regulates the PH of blended fruit juice to be 5-6, obtains kiwi-fruit juice;
Step 5, kiwi-fruit juice step 4 obtained carry out high-temperature sterilization at 95 DEG C, and sterilization time controls at 10 seconds;
Step 6, immediately the kiwi-fruit juice through high-temperature sterilization was cooled to 0 DEG C, sterile filling in 10 minutes, finished product kiwi-fruit juice can be obtained.
The preparation method of described Kiwi berry, the Kiwi berry in described step 1 first cleans 3 times with the salt solution that mass fraction is 3%, then washs 3 times with clear water.
The preparation method of described Kiwi berry, in described step 2, kiwi fruit block is immersed in the temperature in sucrose solution is 35 DEG C.
The preparation method of described Kiwi berry, the celery in described step 3 first cleans 3 times with the salt solution that mass fraction is 4%, then washs 3 times with clear water.
Embodiment 3
Keep healthy the preparation method of kiwi-fruit juice, comprises the following steps:
Step 1, to choose ripe fresh Kiwi berry be raw material, cleans, remove pericarp;
Step 2, get Kiwi berry pulp in step 1 and be cut into long 2-3 centimetre, the fruit block of wide 1-1.5 centimetre, and be placed in the sucrose solution of concentration 5%-10% and soak after 40 minutes, take out for subsequent use;
Step 3, select fresh celery defoliation to stay stalk, after cleaning up, squeeze the juice with it, obtain Celery Juice, for subsequent use;
Step 4, be 120:40 mixing by ratio of weight and the number of copies by kiwi-fruit juice, Celery Juice, and stir, the citric acid then adding 1 part regulates the PH of blended fruit juice to be 5-6, obtains kiwi-fruit juice;
Step 5, kiwi-fruit juice step 4 obtained carry out high-temperature sterilization at 100 DEG C, and sterilization time controls at 15 seconds;
Step 6, immediately the kiwi-fruit juice through high-temperature sterilization was cooled to 0 DEG C, sterile filling in 10 minutes, finished product kiwi-fruit juice can be obtained.
The preparation method of described Kiwi berry, the Kiwi berry in described step 1 first cleans 2 times with the salt solution that mass fraction is 2%, then washs 3 times with clear water.
The preparation method of described Kiwi berry, in described step 2, kiwi fruit block is immersed in the temperature in sucrose solution is 35 DEG C.
The preparation method of described Kiwi berry, the celery in described step 3 first cleans 2 times with the salt solution that mass fraction is 5%, then washs 3 times with clear water.
Claims (4)
1. keep healthy the preparation method of kiwi-fruit juice, it is characterized in that, comprise the following steps:
Step 1, to choose ripe fresh Kiwi berry be raw material, cleans, remove pericarp;
Step 2, get Kiwi berry pulp in step 1 and be cut into long 2-3 centimetre, the fruit block of wide 1-1.5 centimetre, and after being placed on and soaking 30-40 minute in the sucrose solution of concentration 5%-10%, take out for subsequent use;
Step 3, select fresh celery defoliation to stay stalk, after cleaning up, squeeze the juice with it, obtain Celery Juice, for subsequent use;
Step 4, be 100-120:30-40 mixing by ratio of weight and the number of copies by kiwi-fruit juice, Celery Juice, and stir, the citric acid then adding 1-2 part regulates the PH of blended fruit juice to be 5-6, obtains kiwi-fruit juice;
Step 5, kiwi-fruit juice step 4 obtained carry out high-temperature sterilization at 95-100 DEG C, and sterilization time controls in 10-15 second;
Step 6, immediately the kiwi-fruit juice through high-temperature sterilization was cooled to 0-5 DEG C, sterile filling in 10 minutes, finished product kiwi-fruit juice can be obtained.
2. the preparation method of health care kiwi-fruit juice as claimed in claim 1, is characterized in that, the Kiwi berry in described step 1 first cleans 2-3 time with the salt solution that mass fraction is 2%-5%, then washs 2-3 time with clear water.
3. the preparation method of kiwi-fruit juice as claimed in claim 1, it is characterized in that, in described step 2, kiwi fruit block is immersed in the temperature in sucrose solution is 30-35 DEG C.
4. the preparation method of health care kiwi-fruit juice as claimed in claim 1, is characterized in that, the celery in described step 3 first cleans 2-3 time with the salt solution that mass fraction is 2%-5%, then washs 2-3 time with clear water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510461181.2A CN105146613A (en) | 2015-07-31 | 2015-07-31 | Preparation method of health care kiwi fruit juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510461181.2A CN105146613A (en) | 2015-07-31 | 2015-07-31 | Preparation method of health care kiwi fruit juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105146613A true CN105146613A (en) | 2015-12-16 |
Family
ID=54788004
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510461181.2A Pending CN105146613A (en) | 2015-07-31 | 2015-07-31 | Preparation method of health care kiwi fruit juice |
Country Status (1)
| Country | Link |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213079A (en) * | 2016-07-22 | 2016-12-14 | 安徽蜂献蜂业有限公司 | A kind of Mel Fructus actinidiae chinensis juice and preparation method thereof |
| CN106753986A (en) * | 2016-11-22 | 2017-05-31 | 德保县广鑫贸易有限公司 | A kind of brewing method of kiwi fruit fermented wine |
| CN107691908A (en) * | 2016-08-08 | 2018-02-16 | 李艳青 | A kind of cloves carambola juice and preparation method thereof |
| CN107691911A (en) * | 2016-08-08 | 2018-02-16 | 李艳青 | A kind of lily Hami melon juice and preparation method thereof |
| CN107691906A (en) * | 2016-08-08 | 2018-02-16 | 李艳青 | A kind of sweet osmanthus banana fruit juice and preparation method thereof |
| CN107691909A (en) * | 2016-08-08 | 2018-02-16 | 李艳青 | A kind of lilac loquat Juice and preparation method thereof |
| CN107691907A (en) * | 2016-08-08 | 2018-02-16 | 李艳青 | A kind of sweet osmanthus plum fruit juice and preparation method thereof |
| CN107691912A (en) * | 2016-08-08 | 2018-02-16 | 李艳青 | A kind of Jasmine pineapple fruit juice and preparation method thereof |
| CN107691905A (en) * | 2016-08-08 | 2018-02-16 | 李艳青 | A kind of honeysuckle peach squash and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213079A (en) * | 2016-07-22 | 2016-12-14 | 安徽蜂献蜂业有限公司 | A kind of Mel Fructus actinidiae chinensis juice and preparation method thereof |
| CN107691908A (en) * | 2016-08-08 | 2018-02-16 | 李艳青 | A kind of cloves carambola juice and preparation method thereof |
| CN107691911A (en) * | 2016-08-08 | 2018-02-16 | 李艳青 | A kind of lily Hami melon juice and preparation method thereof |
| CN107691906A (en) * | 2016-08-08 | 2018-02-16 | 李艳青 | A kind of sweet osmanthus banana fruit juice and preparation method thereof |
| CN107691909A (en) * | 2016-08-08 | 2018-02-16 | 李艳青 | A kind of lilac loquat Juice and preparation method thereof |
| CN107691907A (en) * | 2016-08-08 | 2018-02-16 | 李艳青 | A kind of sweet osmanthus plum fruit juice and preparation method thereof |
| CN107691912A (en) * | 2016-08-08 | 2018-02-16 | 李艳青 | A kind of Jasmine pineapple fruit juice and preparation method thereof |
| CN107691905A (en) * | 2016-08-08 | 2018-02-16 | 李艳青 | A kind of honeysuckle peach squash and preparation method thereof |
| CN106753986A (en) * | 2016-11-22 | 2017-05-31 | 德保县广鑫贸易有限公司 | A kind of brewing method of kiwi fruit fermented wine |
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Application publication date: 20151216 |