CN105851725A - Okra polysaccharide beverage and preparation method thereof - Google Patents
Okra polysaccharide beverage and preparation method thereof Download PDFInfo
- Publication number
- CN105851725A CN105851725A CN201510024728.2A CN201510024728A CN105851725A CN 105851725 A CN105851725 A CN 105851725A CN 201510024728 A CN201510024728 A CN 201510024728A CN 105851725 A CN105851725 A CN 105851725A
- Authority
- CN
- China
- Prior art keywords
- preparation
- parts
- abelmoschus esculentus
- abelmoschi manihot
- flos abelmoschi
- 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
Landscapes
- Non-Alcoholic Beverages (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention provides an okra polysaccharide beverage and a preparation method thereof. The beverage is characterized in that beverage comprises the following components in parts by mass: 1000 parts of okra, 60-100 parts of white sugar, 0.1-0.3 parts of sucralose, 2-5 parts of xylitol, 0.5-1 parts of citric acid, 0.1-0.5 parts of tartaric acid, 0.1-0.3 parts of sodium citrate, 0.1-0.3 parts of honey, 1-2 parts of salt, 1-2 parts of sodium erythorbate, 1-3 parts of pectin, 0.5-1 parts of sodium alginate, and 0.006-0.015 parts of sodium copper chlorophyllin. The beverage has the beneficial effects the okra is used as a raw material with abundant resources and low cost; the process control is simple and easy to promote; various active components in the okra can be developed to the largest extent, so that special functions can be fully performed; the method is suitable for industrial production.
Description
Technical field
The present invention relates to health care drink and preparation method thereof technical field, particularly one with Flos abelmoschi manihot is
Raw material, by controlling polysaccharide ratio and process conditions, makes that to meet a kind of Flos abelmoschi manihot of beverage standard many
Sugar beverage.
Background technology
Abelmoschus esculentus another name swordweed, Flos abelmoschi manihot, Abelmoschus esculentus etc., be again Abelmoschus esculentus（L.） Moench, belong to Malvaceae
Annual herb plant, originates in Africa, and all there is distribution countries in the world, and China's Taiwan cultivation is more,
There is a small amount of plantation in the suburb in the big or middle cities such as Beijing, Shanghai, Guangzhou.In recent years Japan and
On China Taiwan, market, Hongkong well received, become the health care characteristic that development potentiality is huge
Vegetable, is one of new type of health vegetable with better nutritivity value.
The healthy nutritive value of Abelmoschus esculentus is the highest, and various piece all contains hemicellulose, cellulose
And lignin, tender fruit contain abundant vitamin A, B, C, E and mineral element phosphorus, ferrum,
Potassium, calcium, zinc, manganese etc., protein content is up to 26%, and carbohydrate content reaches 6.4%,
Fat content 2%, content of cellulose 1%, every hectogram Abelmoschus esculentus can provide the energy of 150 kilojoules.
Containing the viscous polysaccharides such as pectin, Lac Bovis seu Bubali polysaccharide and A Bai polysaccharide, its tender and crisp succulence, mouth in juice
Sense lubrication, fragrance is unique, has constipation aid digestion, anti-, treatment gastritis, effect of gastric ulcer；
Its low fat, low sugar, can be as diet food；Due to containing zinc and selenium and other trace elements, permissible
Strengthen human body cancer-resisting ability；Rich in vitamin C, cardiovascular disease can be prevented to occur, improve
Immunity；Abelmoschus esculentus also has enhancing physical endurance and the effect of kidney tonifying qi-restoratives, is described as " plant
Viagra ", it is American-European athlete's allaying tiredness, the first-selected vegetable that quickly regains one's strength.Abelmoschus esculentus
Whole body is precious, and flower, seed, root all can be used as medicine, effective in cure to malignant boil, carbuncle furuncle.Ripe kind
Sub-oil content is up to 20%, and its oil is a kind of high nutrient, and dry seeds is provided that oils and fats and egg
White matter also can make additive or the succedaneum of coffee.Particularly okra, it rich in flavone,
Chlorogenic acid, polysaccharide etc., be rare pure natural health-care.Along with carrying of living standard
Height, the new type of health vegetable that this nutritive value of Abelmoschus esculentus is higher, will necessarily gradually get the nod.
Along with the development of biotechnology, the deep process technology of Abelmoschus esculentus trends towards right combination,
Various active component in limits ground exploitation Abelmoschus esculentus so that it is its distinctive work can be given full play to
With.With Abelmoschus esculentus as raw material, the polysaccharide drink of preparation i.e. remains its distinctive nutritional labeling again
Have the feature of functional food concurrently, the scientific and technological content and attached of Abelmoschus esculentus processing will be improved to greatest extent
It is value added, to this end, the research accelerating Flos abelmoschi manihot beverage and method thereof is imperative.But on current market
Beverage of yellow mallow few and difficulty has standardization to compound, distinctive nutritional labeling can not get abundant profit
With.
Summary of the invention
The invention aims to solve the problems referred to above, devise a kind of Flos abelmoschi manihot polysaccharide drink and preparation thereof
Method.Specific design scheme is:
A kind of Flos abelmoschi manihot polysaccharide drink, the mass fraction of each preparation composition is Abelmoschus esculentus 1000 parts, white sand
Sugar 60-100 part, sucralose 0.1-0.3 part, xylitol 2-5 part, citric acid 0.5-1
Part, tartaric acid 0.1-0.5 part, sodium citrate 0.1-0.3 part, Mel 0.1-0.3 part,
Sal 1-2 part, sodium isoascorbate 1-2 part, pectin 1-3 part, sodium alginate 0.5-1 part,
Chlorophyll copper sodium 0.006-0.015 part.
The mass fraction of described a kind of Flos abelmoschi manihot polysaccharide drink physical and chemical index is protein 0.2-0.28
Part, polysaccharide 0.16-0.24 part, soluble cellulose 0.18-0.21 part, flavone are (with rutin
Meter) 0.04-0.1 part.
Described Abelmoschus esculentus is Abelmoschus esculentus stock solution.
A kind of manufacture method of beverage of yellow mallow, Making programme be Abelmoschus esculentus fruit choosing fruit → clean →
Stalk → precook → pull an oar → filter → compound → homogenizing → sterilizing → Abelmoschus esculentus polysaccharide drink.
Described Abelmoschus esculentus fruit is ripe Abelmoschus esculentus fruit.
The described process of precooking need to add the zinc chloride of 0.1-0.5 part and the mixed liquor of copper sulfate, its
Temperature of precooking is not higher than 85～95 DEG C, and the mode precooked is burn, described in time of precooking be 2～
3min。
Need after precooking to cool down to pull an oar again, described pulping process needs add water, after precooking
Abelmoschus esculentus raw material is 1:4-10 with the ratio of addition water, the solubility solid in the pulp-water after making beating
Thing accounts for the 4%-6% of pulp-water gross mass.
The adjuvant added in compound process is stabiliser pectin, sodium alginate；Sweeting agent white sugar,
Sucralose, xylitol；Acidic flavoring agent citric acid, tartaric acid；Interpolation flavoring agent sodium citrate,
Sal, Mel；Antioxidant sodium isoascorbate.
Homogenization pressure is 20-25MPa, and homogenizing temperature is 65-70 DEG C.
Sterilising temp is 115 DEG C-135 DEG C, and sterilization method, for closing sterilizing, needs cooling after sterilizing.
A kind of Flos abelmoschi manihot polysaccharide drink obtained by the technique scheme of the present invention and preparation side thereof
Method, it provides the benefit that:
The present invention makes full use of biological technique method, relies on standardization compounded formula, with abundant
Abelmoschus esculentus resource is raw material, by the polysaccharide useful to human body and the technique of biological active substances thereof
Control, by the dissolution to greatest extent of the polysaccharide in Abelmoschus esculentus.Again through aseptic filtration, degerming after
Obtain Abelmoschus esculentus polysaccharide drink.The main advantages of the present invention:
1. with Abelmoschus esculentus as raw material, aboundresources, with low cost；
2. technology controlling and process is simple, easily promotes；
3. can develop the various active component in Abelmoschus esculentus to greatest extent so that it is give full play to spy
Some functions；
4. the present invention is suitable for industrialized production.
5. the Abelmoschus esculentus polysaccharide drink that prepared by the present invention i.e. remains the distinctive nutritional labeling of Flos abelmoschi manihot again
Have the feature of functional food concurrently, meet people to food by trophic function type towards nourishing healthy merit
The demand psychology of energy type development, will improve scientific and technological content and the added value of Flos abelmoschi manihot processing to greatest extent,
The kind of prosperity beverage, approach that the development of resources of horn of plenty is the most out-of-the-way, make the industrial chain of processing continue
Renew and stretch.Optimize agricultural structure, promote greening and ecological environmental protection, have significantly
Social benefit and economic benefit.
Detailed description of the invention
A kind of Flos abelmoschi manihot polysaccharide drink, the mass fraction of each preparation composition is Abelmoschus esculentus 1000 parts, white
Saccharum Sinensis Roxb. 60-100 part, sucralose 0.1-0.3 part, xylitol 2-5 part, citric acid 0.5-1
Part, tartaric acid 0.1-0.5 part, sodium citrate 0.1-0.3 part, Mel 0.1-0.3 part,
Sal 1-2 part, sodium isoascorbate 1-2 part, pectin 1-3 part, sodium alginate 0.5-1 part,
Chlorophyll copper sodium 0.006-0.015 part.
The mass fraction of its physical and chemical index be protein 0.2-0.28 part, polysaccharide 0.16-0.24 part,
Soluble cellulose 0.18-0.21 part, flavone (in terms of rutin) 0.04-0.1 part.
Described Abelmoschus esculentus is Abelmoschus esculentus stock solution.
A kind of manufacture method of beverage of yellow mallow, Making programme be Abelmoschus esculentus fruit choosing fruit → clean →
Stalk → precook → pull an oar → filter → compound → homogenizing → sterilizing → Abelmoschus esculentus polysaccharide drink.
Described Abelmoschus esculentus fruit is ripe Abelmoschus esculentus fruit.
The described process of precooking need to add the zinc chloride of 0.1-0.5 part and the mixed liquor of copper sulfate, its
Temperature of precooking is not higher than 85～95 DEG C, and the mode precooked is burn, described in time of precooking be 2～
3min。
Need after precooking to cool down to pull an oar again, described pulping process needs add water, after precooking
Abelmoschus esculentus raw material is 1:4-10 with the ratio of addition water, the solubility solid in the pulp-water after making beating
Thing accounts for the 4%-6% of pulp-water gross mass.
The adjuvant added in compound process is stabiliser pectin, sodium alginate；Sweeting agent white sugar,
Sucralose, xylitol；Acidic flavoring agent citric acid, tartaric acid；Interpolation flavoring agent sodium citrate,
Sal, Mel；Antioxidant sodium isoascorbate.
Homogenization pressure is 20-25MPa, and homogenizing temperature is 65-70 DEG C.
Sterilising temp is 115 DEG C-135 DEG C, and sterilization method, for closing sterilizing, needs cooling after sterilizing.
Embodiment 1
(1) a kind of Flos abelmoschi manihot polysaccharide drink and preparation method thereof:
Flos abelmoschi manihot natural juice 100%, white sugar 60g/L, sucralose 0.3g/L, xylitol 5g/L,
Citric acid 0.5g/L, tartaric acid 0.1g/L, sodium citrate 0.1g/L, Mel 0.3g/L,
Sal 1g/L, sodium isoascorbate 1g/L, pectin 1g/L, sodium alginate 1g/L, leaf
Verdazulene copper sodium 6mg/L.
Technique, method
Technological process: ripe Abelmoschus esculentus fruit → cleaning → stalk → precook → pull an oar → filter → answer
Join → homogenizing → sterilizing → Abelmoschus esculentus polysaccharide drink.
1. selecting ripe, fresh, tender and crisp Abelmoschus esculentus fruit to clean, stalk is repaired, and uses 0.1-0.5
The zinc chloride of g/L and the mixed liquor of copper sulfate, at 85～95 DEG C, after burn 2～3min,
Cooling.
2. pulling an oar than 1:10 by fruit water, in slurry, soluble solid is 4%, filters.
3., with the full juice of Abelmoschus esculentus as raw material, it is aided with stabiliser pectin, sodium alginate；Sweeting agent is white
Saccharum Sinensis Roxb., sucralose, xylitol；Acidic flavoring agent citric acid, tartaric acid；Add flavoring agent Fructus Citri Limoniae
Acid sodium, Sal, Mel；Antioxidant sodium isoascorbate compounds.
4., by 20MPa homogenization pressure, temperature is the process conditions of 65-70 DEG C, obtains Abelmoschus esculentus
Juice.
5. fill, sterilization, be filled in vial or pop can capping, at 115 DEG C by feed liquid
Instantaneous sterilizing under the conditions of-135 DEG C, is cooled to room temperature, obtains beverage of yellow mallow finished product.
6. its color and luster pale green, moderately sour and sweet, delicate mouthfeel, delicate fragrance is coordinated.
Organoleptic indicator: Abelmoschus esculentus polysaccharide drink is Flos abelmoschi manihot specific color, in dark green, sour-sweet refreshing
Mouthful, there is the unique flavour of Abelmoschus esculentus and abnormal smells from the patient.
Embodiment 2
(1) a kind of Flos abelmoschi manihot polysaccharide drink and preparation method thereof:
Flos abelmoschi manihot natural juice 100%, white sugar 100g/L, sucralose 0.1g/L, xylitol 2g/L,
Citric acid 1g/L, tartaric acid 0.5g/L, sodium citrate 0.3g/L, Mel 0.1g/L,
Sal 2g/L, sodium isoascorbate 2g/L, pectin 3g/L, sodium alginate 0.5g/L,
Chlorophyll copper sodium 15mg/L.
Technique, method
Technological process: ripe Abelmoschus esculentus fruit → cleaning → stalk → precook → pull an oar → filter → answer
Join → homogenizing → sterilizing → Abelmoschus esculentus polysaccharide drink.
1. selecting ripe, fresh, tender and crisp Abelmoschus esculentus fruit to clean, stalk is repaired, and uses 0.1-0.5
The zinc chloride of g/L and the mixed liquor of copper sulfate, at 85～95 DEG C, after burn 2～3min,
Cooling.
2. pulling an oar than 1:4 by fruit water, in slurry, soluble solid is 6%, filters.
3., with the full juice of Abelmoschus esculentus as raw material, it is aided with stabiliser pectin, sodium alginate；Sweeting agent is white
Saccharum Sinensis Roxb., sucralose, xylitol；Acidic flavoring agent citric acid, tartaric acid；Add flavoring agent Fructus Citri Limoniae
Acid sodium, Sal, Mel；Antioxidant sodium isoascorbate compounds.
4., by 25MPa homogenization pressure, temperature is the process conditions of 65-70 DEG C, obtains Huang Qiu
Certain herbaceous plants with big flowers juice.
5. fill, sterilization, be filled in vial or pop can capping, at 115 DEG C by feed liquid
Instantaneous sterilizing under the conditions of-135 DEG C, is cooled to room temperature, obtains beverage of yellow mallow finished product.
6. its color and luster pale green, moderately sour and sweet, delicate mouthfeel, delicate fragrance is coordinated.
Organoleptic indicator: Abelmoschus esculentus polysaccharide drink is Flos abelmoschi manihot specific color, in dark green, sour-sweet refreshing
Mouthful, there is the unique flavour of Abelmoschus esculentus and abnormal smells from the patient.
Embodiment 3
(1) a kind of Flos abelmoschi manihot polysaccharide drink and preparation method thereof:
Flos abelmoschi manihot natural juice 100%, white sugar 60-100g/L, sucralose 0.1-0.3g/L, wood
Sugar alcohol 2-5g/L, citric acid 0.5-1g/L, tartaric acid 0.1-0.5g/L, sodium citrate 0.1-0.3
G/L, Mel 0.1-0.3g/L, Sal 1-2g/L, sodium isoascorbate 1-2g/L, really
Glue 1-3g/L, sodium alginate 0.5-1g/L, chlorophyll copper sodium 6-12mg/L.
Technique, method
Technological process: ripe Abelmoschus esculentus fruit → cleaning → stalk → precook → pull an oar → filter → answer
Join → homogenizing → sterilizing → Abelmoschus esculentus polysaccharide drink.
1. selecting ripe, fresh, tender and crisp Abelmoschus esculentus fruit to clean, stalk is repaired, and uses 0.1-0.5
The zinc chloride of g/L and the mixed liquor of copper sulfate, at 85～95 DEG C, after burn 2～3min,
Cooling.
2. pulling an oar than 1:6 by fruit water, in slurry, soluble solid is 5%, filters.
3., with the full juice of Abelmoschus esculentus as raw material, it is aided with stabiliser pectin, sodium alginate；Sweeting agent is white
Saccharum Sinensis Roxb., sucralose, xylitol；Acidic flavoring agent citric acid, tartaric acid；Add flavoring agent Fructus Citri Limoniae
Acid sodium, Sal, Mel；Antioxidant sodium isoascorbate compounds.
4., by 22MPa homogenization pressure, temperature is the process conditions of 65-70 DEG C, obtains Huang Qiu
Certain herbaceous plants with big flowers juice.
5. fill, sterilization, be filled in vial or pop can capping, at 115 DEG C by feed liquid
Instantaneous sterilizing under the conditions of-135 DEG C, is cooled to room temperature, obtains beverage of yellow mallow finished product.
6. its color and luster pale green, moderately sour and sweet, delicate mouthfeel, delicate fragrance is coordinated.
Organoleptic indicator: Abelmoschus esculentus polysaccharide drink is Flos abelmoschi manihot specific color, in dark green, sour-sweet refreshing
Mouthful, there is the unique flavour of Abelmoschus esculentus and abnormal smells from the patient.
Technique scheme only embodies the optimal technical scheme of technical solution of the present invention, this technology
Some variations that some of which part may be made by the technical staff in field all embody this
Bright principle, within belonging to protection scope of the present invention.
Claims (10)
1. Flos abelmoschi manihot polysaccharide drink and preparation method thereof, it is characterized in that, the mass fraction of each preparation composition is Abelmoschus esculentus 1000 parts, white sugar 60-100 part, sucralose 0.1-0.3 part, xylitol 2-5 part, citric acid 0.5-1 part, tartaric acid 0.1-0.5 part, sodium citrate 0.1-0.3 part, Mel 0. 1-0.3 part, Sal 1-2 part, sodium isoascorbate 1-2 part, pectin 1-3 part, sodium alginate 0.5-1 part, chlorophyll copper sodium 0.006-0.015 part.
2. according to a kind of Flos abelmoschi manihot polysaccharide drink described in claim 1 and preparation method thereof, it is characterized in that, the mass fraction of its physical and chemical index is protein 0.2-0.28 part, polysaccharide 0.16-0.24 part, soluble cellulose 0.18-0.21 part, flavone (in terms of rutin) 0.04-0.1 part.
3. according to a kind of Flos abelmoschi manihot polysaccharide drink described in claim 1 and preparation method thereof, it is characterised in that described Abelmoschus esculentus is Abelmoschus esculentus stock solution.
4. Flos abelmoschi manihot polysaccharide drink and preparation method thereof, it is characterised in that Making programme is Abelmoschus esculentus fruit choosing fruit → cleaning → stalk → → homogenizing → sterilizing → Abelmoschus esculentus polysaccharide drink of precooking → pull an oar → filter → compound.
A kind of Flos abelmoschi manihot polysaccharide drink the most according to claim 4 and preparation method thereof, it is characterised in that described Abelmoschus esculentus fruit is ripe Abelmoschus esculentus fruit.
A kind of Flos abelmoschi manihot polysaccharide drink the most according to claim 4 and preparation method thereof, it is characterised in that described in the process of precooking need to add 0.1-0.5
Part zinc chloride and the mixed liquor of copper sulfate, its temperature of precooking is not higher than 85～95 DEG C, and the mode precooked is burn, described in time of precooking be 2～3 min.
A kind of Flos abelmoschi manihot polysaccharide drink the most according to claim 4 and preparation method thereof, it is characterized in that, need after precooking to cool down to pull an oar again, described pulping process needs add water, Abelmoschus esculentus raw material after precooking is 1:4-10 with the ratio of addition water, and the soluble solid in pulp-water after making beating accounts for the 4%-6% of pulp-water gross mass.
A kind of Flos abelmoschi manihot polysaccharide drink the most according to claim 4 and preparation method thereof, it is characterised in that the adjuvant added in compound process is stabiliser pectin, sodium alginate；Sweeting agent white sugar, sucralose, xylitol；Acidic flavoring agent citric acid, tartaric acid；Add flavoring agent sodium citrate, Sal, Mel；Antioxidant sodium isoascorbate.
9., according to a kind of Flos abelmoschi manihot polysaccharide drink described in claim 4 and preparation method thereof, it is characterised in that homogenization pressure is 20-25MPa, homogenizing temperature is 65-70 DEG C.
10., according to a kind of Flos abelmoschi manihot polysaccharide drink described in claim 4 and preparation method thereof, it is characterised in that sterilising temp is 115 DEG C-135 DEG C, sterilization method, for closing sterilizing, needs cooling after sterilizing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510024728.2A CN105851725A (en) | 2015-01-19 | 2015-01-19 | Okra polysaccharide beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510024728.2A CN105851725A (en) | 2015-01-19 | 2015-01-19 | Okra polysaccharide beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105851725A true CN105851725A (en) | 2016-08-17 |
Family
ID=56622682
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510024728.2A Pending CN105851725A (en) | 2015-01-19 | 2015-01-19 | Okra polysaccharide beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105851725A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614873A (en) * | 2016-03-07 | 2016-06-01 | 内蒙古牧兰生物科技有限公司 | Production technology of okra original dew |
| CN106858209A (en) * | 2017-03-15 | 2017-06-20 | 钱建荣 | A kind of balsam pear gumbo juice beverage and preparation method thereof |
| CN106983055A (en) * | 2017-05-31 | 2017-07-28 | 安徽阳光药业有限公司 | Okra health drink and preparation method thereof |
| CN107410795A (en) * | 2017-01-13 | 2017-12-01 | 西北农林科技大学 | A kind of Echinacea drinks of assisting in reducing blood sugar |
| CN108967789A (en) * | 2018-08-21 | 2018-12-11 | 福建省农业科学院亚热带农业研究所（福建省农业科学院蔗麻研究中心） | A kind of method of okra seed processing beverage |
| CN109329670A (en) * | 2018-09-19 | 2019-02-15 | 浙江葵瑞农业开发有限公司 | A kind of gumbo drink and its production technology |
-
2015
- 2015-01-19 CN CN201510024728.2A patent/CN105851725A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614873A (en) * | 2016-03-07 | 2016-06-01 | 内蒙古牧兰生物科技有限公司 | Production technology of okra original dew |
| CN107410795A (en) * | 2017-01-13 | 2017-12-01 | 西北农林科技大学 | A kind of Echinacea drinks of assisting in reducing blood sugar |
| CN107410795B (en) * | 2017-01-13 | 2021-03-26 | 西北农林科技大学 | Echinacea functional beverage assisting in reducing blood sugar |
| CN106858209A (en) * | 2017-03-15 | 2017-06-20 | 钱建荣 | A kind of balsam pear gumbo juice beverage and preparation method thereof |
| CN106983055A (en) * | 2017-05-31 | 2017-07-28 | 安徽阳光药业有限公司 | Okra health drink and preparation method thereof |
| CN108967789A (en) * | 2018-08-21 | 2018-12-11 | 福建省农业科学院亚热带农业研究所（福建省农业科学院蔗麻研究中心） | A kind of method of okra seed processing beverage |
| CN109329670A (en) * | 2018-09-19 | 2019-02-15 | 浙江葵瑞农业开发有限公司 | A kind of gumbo drink and its production technology |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105851725A (en) | Okra polysaccharide beverage and preparation method thereof | |
| CN101803694B (en) | Waxberry fruit jelly and preparing method thereof | |
| CN104982770A (en) | Pure natural honey grapefruit tea jam dense pulp and preparation method thereof | |
| CN103141896B (en) | Heat-clearing and pathogenic-fire-reducing banana beverage | |
| CN102349580A (en) | Grape milk jelly and preparation method thereof | |
| CN106805176A (en) | Gumbo polysaccharide health-care jelly and preparation method thereof | |
| CN109221860A (en) | A kind of black jerusalem artichoke Cranberry drinks and preparation method thereof | |
| CN103478520A (en) | Compound fruit jam and production technique thereof | |
| CN103053888A (en) | Method for preparing wax apple jelly | |
| CN106490508A (en) | A kind of preparation method of the vinegar egg juice with invigorating the spleen for eliminating dampness function | |
| CN104305420B (en) | Colla Corii Asini longan walnut sauce and preparation method thereof | |
| CN104000250B (en) | Blueberry juice suitable for children to drink, and processing method thereof | |
| CN106071454A (en) | A kind of beverage containing stevioside and preparation method thereof | |
| CN103815043A (en) | Whitening and skincare blackberry soybean milk and preparation method for same | |
| CN104366630A (en) | Processing method of mint and loquat juice | |
| CN103652519A (en) | Green tea juicy peach jam and preparation method thereof | |
| CN103989096A (en) | Blueberry and lily-containing thick soup and processing method thereof | |
| CN107981153A (en) | A kind of feature peach flesh jam and preparation method thereof | |
| KR101323694B1 (en) | Geomundo sea breeze mugwort liquid tea and its manufacturing method | |
| CN102429274B (en) | Eriobotrya japonica fruity beverage | |
| CN104663986A (en) | Preparation methods of persimmon leaf tea and persimmon leaf tea beverage | |
| CN104432331B (en) | A kind of preparation method of Fructus Crataegi Thallus Laminariae (Thallus Eckloniae) compound beverage | |
| CN109480247A (en) | A kind of processing method of rose cherry jelly | |
| CN103431459A (en) | Method for processing fresh crucian carp soup porridge | |
| CN104432332B (en) | A kind of preparation method of blue berry Thallus Laminariae (Thallus Eckloniae) compound beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160817 |