CN105851727A - Hami melon-flavored beverage and preparation method thereof - Google Patents
Hami melon-flavored beverage and preparation method thereof Download PDFInfo
- Publication number
- CN105851727A CN105851727A CN201610193736.4A CN201610193736A CN105851727A CN 105851727 A CN105851727 A CN 105851727A CN 201610193736 A CN201610193736 A CN 201610193736A CN 105851727 A CN105851727 A CN 105851727A
- Authority
- CN
- China
- Prior art keywords
- hami melon
- parts
- watermelon
- powder
- water
- 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
- 235000013361 beverage Nutrition 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 241000219112 Cucumis Species 0.000 claims abstract description 148
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims abstract description 148
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims abstract description 148
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims abstract description 99
- 239000000843 powder Substances 0.000 claims abstract description 65
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 54
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 51
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 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 abstract description 21
- 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 abstract description 21
- 239000000230 xanthan gum Substances 0.000 claims abstract description 19
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 19
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 19
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 19
- 241000353135 Psenopsis anomala Species 0.000 claims abstract description 13
- 241000219109 Citrullus Species 0.000 claims description 98
- 241000209094 Oryza Species 0.000 claims description 55
- 235000007164 Oryza sativa Nutrition 0.000 claims description 55
- 235000009566 rice Nutrition 0.000 claims description 55
- 238000001035 drying Methods 0.000 claims description 28
- 241000233866 Fungi Species 0.000 claims description 26
- 239000000796 flavoring agent Substances 0.000 claims description 26
- 235000019634 flavors Nutrition 0.000 claims description 26
- 241001537207 Flammulina Species 0.000 claims description 25
- 238000010009 beating Methods 0.000 claims description 18
- 238000007710 freezing Methods 0.000 claims description 18
- 239000002002 slurry Substances 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 230000008014 freezing Effects 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- 239000002245 particle Substances 0.000 claims description 12
- 239000004576 sand Substances 0.000 claims description 12
- 238000004108 freeze drying Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 244000270200 Citrullus vulgaris Species 0.000 claims description 7
- 235000012840 Citrullus vulgaris Nutrition 0.000 claims description 7
- 238000010298 pulverizing process Methods 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- 239000000686 essence Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000003002 pH adjusting agent Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 4
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 4
- 239000001630 malic acid Substances 0.000 claims description 4
- 235000011090 malic acid Nutrition 0.000 claims description 4
- 239000001509 sodium citrate Substances 0.000 claims description 4
- 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 claims description 4
- 230000008859 change Effects 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 13
- 230000036541 health Effects 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000008901 benefit Effects 0.000 abstract description 3
- 201000010099 disease Diseases 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 2
- 201000006549 dyspepsia Diseases 0.000 abstract description 2
- 230000002265 prevention Effects 0.000 abstract description 2
- 240000006499 Flammulina velutipes Species 0.000 abstract 2
- 235000016640 Flammulina velutipes Nutrition 0.000 abstract 2
- 244000241235 Citrullus lanatus Species 0.000 abstract 1
- 238000009098 adjuvant therapy Methods 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 8
- 235000019198 oils Nutrition 0.000 description 8
- 230000029087 digestion Effects 0.000 description 5
- 230000001737 promoting effect Effects 0.000 description 5
- 210000002784 stomach Anatomy 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 4
- 206010011224 Cough Diseases 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 210000004072 lung Anatomy 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 208000031226 Hyperlipidaemia Diseases 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
- 208000007107 Stomach Ulcer Diseases 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 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 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 201000005917 gastric ulcer Diseases 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- 239000010507 melon oil Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 230000035479 physiological effects, processes and functions Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000008439 repair process Effects 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 239000004575 stone Substances 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000003394 haemopoietic effect Effects 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—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
- 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
Abstract
The present invention discloses a Hami melon-flavored beverage and a preparation method thereof. The beverage is prepared from the following raw materials in parts by weight: 40-50 parts of Hami melon seed cake meal, 20-30 parts of Hami melon powder, 10-20 parts of flammulina velutipes powder, 10-20 parts of maltose, 6-12 parts of watermelon juice, 2-4 parts of Hami melon essence, 0.28-1.54 parts of xanthan gum and 90-110 parts of water. The beverage is high in nutritional value and good in taste, has health-care effects in the prevention and adjuvant treatment of various diseases, is comprehensive in health-care functions, and solves the indigestion problem produced when people eat the flammulina velutipes at the same time; and the beverage is rich and mellow in taste, and is of great benefit to human health.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of hami melon flavor beverage and preparation method thereof.
Background technology
Hami melon is the most fragrant and the most sweet, and being rich in nutrition value.In Hami melon pulp, the content of vitamin many 4 to 7 times than Citrullus vulgaris, higher 6 times than Fructus Mali pumilae, higher 1.3 times than Fructus Pruni.The work of these compositions, beneficially human heart and liver and the activity of intestinal tract, promote endocrine and hematopoietic function, strengthens digestion process.Hami melon seed has been also enriched in abundant nutrition, Hami melon seed quintessence oil squeezed with Hami melon seed is up to about 90% containing unsaturated fatty acid, there is health nutrient effect of its uniqueness, can effectively prevent hypertension, hyperlipidemia, diabetes, regulation Human Physiology balances, lessens fatigue, improves sleep, concurrently facilitate maintenance cell and tissue health running, strengthen body immunity, especially often edible higher fatty acid, high protein, the colony drunk are had effect of obvious aid digestion decomposition.The yield of Hami melon seed quintessence oil increases the most year by year in recent years, Hami melon seed uses milling process can produce the substantial amounts of hami melon seedcake dregs of rice after preparing Hami melon seed oil, containing multiple medicinal physiologically active ingredient and bioactive substance in these hami melon seedcake dregs of rice, there is stomach invigorating, help digestion, repair intestine gastric ulcer, the lung moistening and production of body fluid promoting, relieving cough and resolving phlegm, cleaning kidney, diuresis and expelling stone, promoting blood circulation to remove blood stasis, the effects such as muscles and bones can be connect.Therefore, after how making full use of Hami melon seed oil expression, remaining a large amount of hami melon seedcake dregs of rice have great importance.
Summary of the invention
It is an object of the invention to provide a kind of hami melon flavor beverage and preparation method thereof, this beverage is of high nutritive value, taste is good, prevention and auxiliary is had to treat the health-care effect of multiple disease, health care is comprehensive, solve the dyspeptic problem that can produce when edible Flammulina velutiper (Fr.) Sing simultaneously, this beverage mouthfeel is enriched mellow, of great advantage to health.
In order to solve above-mentioned technical problem, the technical solution adopted in the present invention is: a kind of hami melon flavor beverage, is made up of following raw material according to parts by weight: hami melon seedcake dregs of rice powder 40-50 part, hami melon powder 20-30 part, golden needle fungus 10-20 part, maltose 10-20 part, Pulp Citrulli juice 6-12 part, Hami melon essence 2-4 part, xanthan gum 0.28-1.54 part and water 90-110 part；
Described Pulp Citrulli juice is by the extracting solution of watermelon seeds core, and the watermelon flesh watermelon flesh juice that making beating obtains that adds water is mixed with and obtains.
The preparation method of described a kind of hami melon flavor beverage, comprises the following steps:
Step 1, take the oil expression of Hami melon seed after obtain hami melon seedcake dregs of rice raw material, hami melon seedcake dregs of rice raw material is placed in drying baker, 30-40min is dried under the conditions of 57-77 DEG C, drying is dried in the air to room temperature after terminating, it is transferred in pulverizer be ground into the hami melon seedcake dregs of rice coarse powder that particle diameter is 50-70 mesh, then hami melon seedcake dregs of rice coarse powder is placed in drying baker, 2-4h is dried under the conditions of 57-77 DEG C, drying is dried in the air to room temperature after terminating, being transferred in pulverizer be crushed to particle diameter is 200-300 mesh, obtain hami melon seedcake dregs of rice powder, standby；
Take fresh hami melon, peeling, remove seed after, air-dry under room temperature to water content less than 10%, after section at temperature is-40 DEG C quick-freezing 20min, obtain quick-frozen Hami melon sheet, quick-frozen Hami melon sheet is put into microwave vacuum freezing dryer, and the pressure of regulation microwave vacuum freezing dryer is 10-80pa, and microwave power is 800-2000W, drying time is 2-5h, it is dried micronizing after terminating and, to 300 mesh, obtains hami melon powder, standby；
Take after Flammulina velutiper (Fr.) Sing cleans up and pulverize, Flammulina velutiper (Fr.) Sing after pulverizing is placed in marmite, and is incorporated as the water of Flammulina velutiper (Fr.) Sing weight 8-10 times, first controls sand kettle temperature and is 60-70 DEG C, seal after soaking 1-3h, change sand kettle temperature and be 80-90 DEG C, seal and soak 2-4h, soak and dry in the air to room temperature after terminating, employing freeze-drying is dried, it is placed in super micron mill and is crushed to 300 mesh, obtain golden needle fungus, standby；
Take Citrullus vulgaris skin, seed, sarcocarp to be separated, obtain watermelon seeds and watermelon flesh, first watermelon seeds at room temperature dried and shell, obtain watermelon seeds core, watermelon seeds core is put into defibrination in fiberizer, obtain watermelon seeds core slurry, being placed in by watermelon seeds core slurry adds in heat container, again to add heat container is incorporated as watermelon seeds core slurry weight 8 times water carry out being standing and soak for 10-16h, then heated and boiled reduces 2/3 to adding the volume of water in heat container, stop filter cleaner after heating, obtain the extracting solution of watermelon seeds core, standby；Secondly being placed in beater by the watermelon flesh obtained, be incorporated as the water of its weight 1-3 times, open beater making beating 20-24min, making beating is crossed 80 mesh sieves after terminating, is obtained watermelon flesh juice, standby；Finally the extracting solution of watermelon seeds core is added mix homogeneously in watermelon flesh juice, i.e. obtain Pulp Citrulli juice；
Step 2, take hami melon seedcake dregs of rice powder 40-50 part, hami melon powder 20-30 part, golden needle fungus 10-20 part and Pulp Citrulli juice 6-12 part that maltose 10-20 part, Hami melon essence 2-4 part, xanthan gum 0.28-1.54 part, water 90-110 part and step 1 obtain according to parts by weight, first hami melon seedcake dregs of rice powder, hami melon powder and golden needle fungus are put in water, after stirring, sequentially add Pulp Citrulli juice, maltose, Hami melon essence and xanthan gum, mix homogeneously after addition, obtain mixed liquor, standby；
Adding pH adjusting agent in step 3, the mixed liquor obtained in step 2, the pH value of regulation mixed liquor is that 5.8-6.6 is placed in homogenizer, and homogenizing 1-3 time under the conditions of pressure is 20-30Mpa obtains homogenizing feed liquid, standby；
The homogenizing feed liquid obtained in step 3 is carried out the 10-18s that sterilizes under the conditions of 140-160 DEG C by step 4, employing ultra high temperature short time sterilization method, i.e. obtains hami melon flavor beverage.
PH adjusting agent in described step 3 be mass concentration be one or more in citric acid, malic acid or the sodium citrate of 1%.
Compared with prior art, the method have the advantages that
One, the hami melon flavor beverage protein content that the present invention provides is high, fat content is low, various vitamin containing needed by human body and trace element, it is of high nutritive value, taste is good, not only there is stomach invigorating, help digestion, repair intestine gastric ulcer, the lung moistening and production of body fluid promoting, relieving cough and resolving phlegm, cleaning kidney, diuresis and expelling stone, the effects such as promoting blood circulation to remove blood stasis, and can effectively prevent hypertension, hyperlipidemia, diabetes, regulation Human Physiology balance, lessen fatigue, improve sleep, concurrently facilitate maintenance cell and tissue health running, strengthen body immunity, health care is comprehensive, nutritious, special taste.
Two, in the hami melon flavor beverage that the present invention provides, with the addition of golden needle fungus, Flammulina velutiper (Fr.) Sing is nutritious, human cholesterol content can be reduced, fatigue alleviating, anticancer, improve body immunity, but the people of weakness of the spleen and stomach easily causes dyspepsia when edible Flammulina velutiper (Fr.) Sing, and the hami melon grouts powder contained in beverage of the present invention has the effect of invigorating the stomach and promoting digestion, the two mutually balances, solve the dyspeptic problem that can produce when edible Flammulina velutiper (Fr.) Sing, make the suitable large-scale promotion of the present invention.
Three, with the addition of maltose regulation sugariness in the hami melon flavor beverage that the present invention provides, maltose has the effect of strengthening the spleen and stomach, nourishing the lung to arrest cough, and dietetic therapy effect is notable, makes the beverage more health care of the present invention.
Four, with the addition of Pulp Citrulli juice in the hami melon flavor beverage that the present invention provides, not only increase the nutrition of beverage, also make this beverage more fragrant and more sweet, mouthfeel is unique, fine and smooth mellow.
Five, in the preparation method of the present invention, when preparing hami melon seedcake dregs of rice powder, hami melon seedcake dregs of rice raw material is used 2 times and dry 2 pulverizing cross processing methods, can guarantee that the protein ingredient in hami melon seedcake dregs of rice raw material will not be destroyed, and crushing effect is fine and smooth, mouthfeel is more preferably.When preparing hami melon powder, Hami melon pulp elder generation room temperature air-dries and cuts into slices, is to cause nutritional solution to run off to reduce direct slicing, and then employing lyophilization can preferably keep its fragrance and nutrition, also can improve production efficiency.When preparing golden needle fungus, Flammulina velutiper (Fr.) Sing seals after high temperature soaks through marmite, can strengthen cell wall shell-broken effect, improves the dissolubility of Flammukinan, thus improves Flammulina velutiper (Fr.) Sing effective ingredient and be absorbed by the body the degree utilized, and bioavailability is higher.Flammulina velutiper (Fr.) Sing uses lyophilization after soaking, and the rate of drying that effectively prevent hot air drying is relatively slow, and easily condenses in bulk.When preparing Pulp Citrulli juice, not only make use of watermelon flesh, and the nutrient in watermelon seeds core is extracted, do not waste raw material, make resource be fully utilized, and health-care effect strengthens.The present invention is the beverage that the leftover bits and pieces hami melon seedcake dregs of rice after extracting oil with Hami melon seed are prepared for major ingredient; it is not only the further exploitation to former resource; other function and the value of former plant are not interfered with yet; high financial profit; and the beverage of the present invention does not produce poisonous and harmful emission in preparation process to environment; preparation technology is simple, is suitable for large-scale production.
Detailed description of the invention
A kind of hami melon flavor beverage, is made up of following raw material according to parts by weight: hami melon seedcake dregs of rice powder 40-50 part, hami melon powder 20-30 part, golden needle fungus 10-20 part, maltose 10-20 part, Pulp Citrulli juice 6-12 part, Hami melon essence 2-4 part, xanthan gum 0.28-1.54 part and water 90-110 part；
Described Pulp Citrulli juice is by the extracting solution of watermelon seeds core, and the watermelon flesh watermelon flesh juice that making beating obtains that adds water is mixed with and obtains.
The preparation method of described a kind of hami melon flavor beverage, comprises the following steps:
Step 1, take the oil expression of Hami melon seed after obtain hami melon seedcake dregs of rice raw material, hami melon seedcake dregs of rice raw material is placed in drying baker, 30-40min is dried under the conditions of 57-77 DEG C, drying is dried in the air to room temperature after terminating, it is transferred in pulverizer be ground into the hami melon seedcake dregs of rice coarse powder that particle diameter is 50-70 mesh, then hami melon seedcake dregs of rice coarse powder is placed in drying baker, 2-4h is dried under the conditions of 57-77 DEG C, drying is dried in the air to room temperature after terminating, being transferred in pulverizer be crushed to particle diameter is 200-300 mesh, obtain hami melon seedcake dregs of rice powder, standby；
Take fresh hami melon, peeling, remove seed after, air-dry under room temperature to water content less than 10%, after section at temperature is-40 DEG C quick-freezing 20min, obtain quick-frozen Hami melon sheet, quick-frozen Hami melon sheet is put into microwave vacuum freezing dryer, and the pressure of regulation microwave vacuum freezing dryer is 10-80pa, and microwave power is 800-2000W, drying time is 2-5h, it is dried micronizing after terminating and, to 300 mesh, obtains hami melon powder, standby；
Take after Flammulina velutiper (Fr.) Sing cleans up and pulverize, Flammulina velutiper (Fr.) Sing after pulverizing is placed in marmite, and is incorporated as the water of Flammulina velutiper (Fr.) Sing weight 8-10 times, first controls sand kettle temperature and is 60-70 DEG C, seal after soaking 1-3h, change sand kettle temperature and be 80-90 DEG C, seal and soak 2-4h, soak and dry in the air to room temperature after terminating, employing freeze-drying is dried, it is placed in super micron mill and is crushed to 300 mesh, obtain golden needle fungus, standby；
Take Citrullus vulgaris skin, seed, sarcocarp to be separated, obtain watermelon seeds and watermelon flesh, first watermelon seeds at room temperature dried and shell, obtain watermelon seeds core, watermelon seeds core is put into defibrination in fiberizer, obtain watermelon seeds core slurry, being placed in by watermelon seeds core slurry adds in heat container, again to add heat container is incorporated as watermelon seeds core slurry weight 8 times water carry out being standing and soak for 10-16h, then heated and boiled reduces 2/3 to adding the volume of water in heat container, stop filter cleaner after heating, obtain the extracting solution of watermelon seeds core, standby；Secondly being placed in beater by the watermelon flesh obtained, be incorporated as the water of its weight 1-3 times, open beater making beating 20-24min, making beating is crossed 80 mesh sieves after terminating, is obtained watermelon flesh juice, standby；Finally the extracting solution of watermelon seeds core is added mix homogeneously in watermelon flesh juice, i.e. obtain Pulp Citrulli juice；
Step 2, take hami melon seedcake dregs of rice powder 40-50 part, hami melon powder 20-30 part, golden needle fungus 10-20 part and Pulp Citrulli juice 6-12 part that maltose 10-20 part, Hami melon essence 2-4 part, xanthan gum 0.28-1.54 part, water 90-110 part and step 1 obtain according to parts by weight, first hami melon seedcake dregs of rice powder, hami melon powder and golden needle fungus are put in water, after stirring, sequentially add Pulp Citrulli juice, maltose, Hami melon essence and xanthan gum, mix homogeneously after addition, obtain mixed liquor, standby；
Adding pH adjusting agent in step 3, the mixed liquor obtained in step 2, the pH value of regulation mixed liquor is that 5.8-6.6 is placed in homogenizer, and homogenizing 1-3 time under the conditions of pressure is 20-30Mpa obtains homogenizing feed liquid, standby；
The homogenizing feed liquid obtained in step 3 is carried out the 10-18s that sterilizes under the conditions of 140-160 DEG C by step 4, employing ultra high temperature short time sterilization method, i.e. obtains hami melon flavor beverage.
PH adjusting agent in described step 3 be mass concentration be one or more in citric acid, malic acid or the sodium citrate of 1%.
Below in conjunction with specific embodiment, the present invention will be further described:
Embodiment 1
A kind of hami melon flavor beverage, is made up of following raw material according to parts by weight: 40 parts of hami melon seedcake dregs of rice powder, 20 parts of hami melon powder, golden needle fungus 10 parts, maltose 10 parts, Pulp Citrulli juice 6 parts, Hami melon essence 2 parts, xanthan gum 0.28 part and 90 parts of water；
Described Pulp Citrulli juice is by the extracting solution of watermelon seeds core, and the watermelon flesh watermelon flesh juice that making beating obtains that adds water is mixed with and obtains.
The preparation method of described a kind of hami melon flavor beverage, comprises the following steps:
Step 1, take the oil expression of Hami melon seed after obtain hami melon seedcake dregs of rice raw material, hami melon seedcake dregs of rice raw material is placed in drying baker, under the conditions of 57 DEG C, dry 30min, dry and dry in the air to room temperature after terminating, be transferred in pulverizer be ground into the hami melon seedcake dregs of rice coarse powder that particle diameter is 50 mesh, then hami melon seedcake dregs of rice coarse powder is placed in drying baker, drying 2h under the conditions of 57 DEG C, dry and dry in the air to room temperature after terminating, being transferred in pulverizer be crushed to particle diameter is 200 mesh, obtain hami melon seedcake dregs of rice powder, standby；
Take fresh hami melon, peeling, remove seed after, air-dry under room temperature to water content less than 10%, after section at temperature is-40 DEG C quick-freezing 20min, obtain quick-frozen Hami melon sheet, quick-frozen Hami melon sheet is put into microwave vacuum freezing dryer, and the pressure of regulation microwave vacuum freezing dryer is 10pa, and microwave power is 800W, drying time is 2h, it is dried micronizing after terminating and, to 300 mesh, obtains hami melon powder, standby；
Take after Flammulina velutiper (Fr.) Sing cleans up and pulverize, Flammulina velutiper (Fr.) Sing after pulverizing is placed in marmite, and is incorporated as the water of Flammulina velutiper (Fr.) Sing weight 8 times, and first controlling sand kettle temperature is 60 DEG C, seal after soaking 1h, changing sand kettle temperature is 80 DEG C, seals and soaks 2h, soaks and dries in the air to room temperature after terminating, employing freeze-drying is dried, it is placed in super micron mill and is crushed to 300 mesh, obtain golden needle fungus, standby；
Take Citrullus vulgaris skin, seed, sarcocarp to be separated, obtain watermelon seeds and watermelon flesh, first watermelon seeds at room temperature dried and shell, obtain watermelon seeds core, watermelon seeds core is put into defibrination in fiberizer, obtain watermelon seeds core slurry, being placed in by watermelon seeds core slurry adds in heat container, again to add heat container is incorporated as watermelon seeds core slurry weight 8 times water carry out being standing and soak for 10h, then heated and boiled reduces 2/3 to adding the volume of water in heat container, stop filter cleaner after heating, obtain the extracting solution of watermelon seeds core, standby；Secondly being placed in beater by the watermelon flesh obtained, be incorporated as the water of its weight 1 times, open beater making beating 20min, making beating is crossed 80 mesh sieves after terminating, is obtained watermelon flesh juice, standby；Finally the extracting solution of watermelon seeds core is added mix homogeneously in watermelon flesh juice, i.e. obtain Pulp Citrulli juice；
Step 2, take 40 parts of hami melon seedcake dregs of rice powder, 20 parts of hami melon powder, golden needle fungus 10 parts and Pulp Citrulli juice 6 parts that maltose 10 parts, Hami melon essence 2 parts, xanthan gum 0.28 part, 90 parts of water and step 1 obtain according to parts by weight, first hami melon seedcake dregs of rice powder, hami melon powder and golden needle fungus are put in water, after stirring, sequentially add Pulp Citrulli juice, maltose, Hami melon essence and xanthan gum, mix homogeneously after addition, obtain mixed liquor, standby；
Adding mass concentration in step 3, the mixed liquor obtained in step 2 is the citric acid of 1%, and the pH value of regulation mixed liquor is 5.8 to be placed in homogenizer, and homogenizing 1 time under the conditions of pressure is 20Mpa obtains homogenizing feed liquid, standby；
The homogenizing feed liquid obtained in step 3 is carried out the 10s that sterilizes under the conditions of 140 DEG C by step 4, employing ultra high temperature short time sterilization method, i.e. obtains hami melon flavor beverage.
Embodiment 2
A kind of hami melon flavor beverage, is made up of following raw material according to parts by weight: 45 parts of hami melon seedcake dregs of rice powder, 25 parts of hami melon powder, golden needle fungus 15 parts, maltose 15 parts, Pulp Citrulli juice 9 parts, Hami melon essence 3 parts, xanthan gum 0.91 part and 100 parts of water；
Described Pulp Citrulli juice is by the extracting solution of watermelon seeds core, and the watermelon flesh watermelon flesh juice that making beating obtains that adds water is mixed with and obtains.
The preparation method of described a kind of hami melon flavor beverage, comprises the following steps:
Step 1, take the oil expression of Hami melon seed after obtain hami melon seedcake dregs of rice raw material, hami melon seedcake dregs of rice raw material is placed in drying baker, under the conditions of 67 DEG C, dry 35min, dry and dry in the air to room temperature after terminating, be transferred in pulverizer be ground into the hami melon seedcake dregs of rice coarse powder that particle diameter is 60 mesh, then hami melon seedcake dregs of rice coarse powder is placed in drying baker, drying 3h under the conditions of 67 DEG C, dry and dry in the air to room temperature after terminating, being transferred in pulverizer be crushed to particle diameter is 250 mesh, obtain hami melon seedcake dregs of rice powder, standby；
Take fresh hami melon, peeling, remove seed after, air-dry under room temperature to water content less than 10%, after section at temperature is-40 DEG C quick-freezing 20min, obtain quick-frozen Hami melon sheet, quick-frozen Hami melon sheet is put into microwave vacuum freezing dryer, and the pressure of regulation microwave vacuum freezing dryer is 45pa, and microwave power is 1400W, drying time is 3h, it is dried micronizing after terminating and, to 300 mesh, obtains hami melon powder, standby；
Take after Flammulina velutiper (Fr.) Sing cleans up and pulverize, Flammulina velutiper (Fr.) Sing after pulverizing is placed in marmite, and is incorporated as the water of Flammulina velutiper (Fr.) Sing weight 9 times, and first controlling sand kettle temperature is 65 DEG C, seal after soaking 2h, changing sand kettle temperature is 85 DEG C, seals and soaks 3h, soaks and dries in the air to room temperature after terminating, employing freeze-drying is dried, it is placed in super micron mill and is crushed to 300 mesh, obtain golden needle fungus, standby；
Take Citrullus vulgaris skin, seed, sarcocarp to be separated, obtain watermelon seeds and watermelon flesh, first watermelon seeds at room temperature dried and shell, obtain watermelon seeds core, watermelon seeds core is put into defibrination in fiberizer, obtain watermelon seeds core slurry, being placed in by watermelon seeds core slurry adds in heat container, again to add heat container is incorporated as watermelon seeds core slurry weight 8 times water carry out being standing and soak for 13h, then heated and boiled reduces 2/3 to adding the volume of water in heat container, stop filter cleaner after heating, obtain the extracting solution of watermelon seeds core, standby；Secondly being placed in beater by the watermelon flesh obtained, be incorporated as the water of its weight 2 times, open beater making beating 22min, making beating is crossed 80 mesh sieves after terminating, is obtained watermelon flesh juice, standby；Finally the extracting solution of watermelon seeds core is added mix homogeneously in watermelon flesh juice, i.e. obtain Pulp Citrulli juice；
Step 2, take 45 parts of hami melon seedcake dregs of rice powder, 25 parts of hami melon powder, golden needle fungus 15 parts and Pulp Citrulli juice 9 parts that maltose 15 parts, Hami melon essence 3 parts, xanthan gum 0.91 part, 100 parts and step 1 obtain according to parts by weight, first hami melon seedcake dregs of rice powder, hami melon powder and golden needle fungus are put in water, after stirring, sequentially add Pulp Citrulli juice, maltose, Hami melon essence and xanthan gum, mix homogeneously after addition, obtain mixed liquor, standby；
Adding mass concentration in step 3, the mixed liquor obtained in step 2 is the malic acid of 1%, and the pH value of regulation mixed liquor is 6.2 to be placed in homogenizer, and homogenizing 2 times under the conditions of pressure is 25Mpa obtain homogenizing feed liquid, standby；
The homogenizing feed liquid obtained in step 3 is carried out the 14s that sterilizes under the conditions of 150 DEG C by step 4, employing ultra high temperature short time sterilization method, i.e. obtains hami melon flavor beverage.
Embodiment 3
A kind of hami melon flavor beverage, is made up of following raw material according to parts by weight: 50 parts of hami melon seedcake dregs of rice powder, 30 parts of hami melon powder, golden needle fungus 20 parts, maltose 20 parts, Pulp Citrulli juice 12 parts, Hami melon essence 4 parts, xanthan gum 1.54 parts and 110 parts of water；
Described Pulp Citrulli juice is by the extracting solution of watermelon seeds core, and the watermelon flesh watermelon flesh juice that making beating obtains that adds water is mixed with and obtains.
The preparation method of described a kind of hami melon flavor beverage, comprises the following steps:
Step 1, take the oil expression of Hami melon seed after obtain hami melon seedcake dregs of rice raw material, hami melon seedcake dregs of rice raw material is placed in drying baker, under the conditions of 77 DEG C, dry 40min, dry and dry in the air to room temperature after terminating, be transferred in pulverizer be ground into the hami melon seedcake dregs of rice coarse powder that particle diameter is 70 mesh, then hami melon seedcake dregs of rice coarse powder is placed in drying baker, drying 4h under the conditions of 77 DEG C, dry and dry in the air to room temperature after terminating, being transferred in pulverizer be crushed to particle diameter is 300 mesh, obtain hami melon seedcake dregs of rice powder, standby；
Take fresh hami melon, peeling, remove seed after, air-dry under room temperature to water content less than 10%, after section at temperature is-40 DEG C quick-freezing 20min, obtain quick-frozen Hami melon sheet, quick-frozen Hami melon sheet is put into microwave vacuum freezing dryer, and the pressure of regulation microwave vacuum freezing dryer is 80pa, and microwave power is 2000W, drying time is 5h, it is dried micronizing after terminating and, to 300 mesh, obtains hami melon powder, standby；
Take after Flammulina velutiper (Fr.) Sing cleans up and pulverize, Flammulina velutiper (Fr.) Sing after pulverizing is placed in marmite, and is incorporated as the water of Flammulina velutiper (Fr.) Sing weight 10 times, and first controlling sand kettle temperature is 70 DEG C, seal after soaking 3h, changing sand kettle temperature is 90 DEG C, seals and soaks 4h, soaks and dries in the air to room temperature after terminating, employing freeze-drying is dried, it is placed in super micron mill and is crushed to 300 mesh, obtain golden needle fungus, standby；
Take Citrullus vulgaris skin, seed, sarcocarp to be separated, obtain watermelon seeds and watermelon flesh, first watermelon seeds at room temperature dried and shell, obtain watermelon seeds core, watermelon seeds core is put into defibrination in fiberizer, obtain watermelon seeds core slurry, being placed in by watermelon seeds core slurry adds in heat container, again to add heat container is incorporated as watermelon seeds core slurry weight 8 times water carry out being standing and soak for 16h, then heated and boiled reduces 2/3 to adding the volume of water in heat container, stop filter cleaner after heating, obtain the extracting solution of watermelon seeds core, standby；Secondly being placed in beater by the watermelon flesh obtained, be incorporated as the water of its weight 3 times, open beater making beating 24min, making beating is crossed 80 mesh sieves after terminating, is obtained watermelon flesh juice, standby；Finally the extracting solution of watermelon seeds core is added mix homogeneously in watermelon flesh juice, i.e. obtain Pulp Citrulli juice；
Step 2, take 50 parts of hami melon seedcake dregs of rice powder, 30 parts of hami melon powder, golden needle fungus 20 parts and Pulp Citrulli juice 12 parts that maltose 20 parts, Hami melon essence 4 parts, xanthan gum 1.54 parts, 110 parts of water and step 1 obtain according to parts by weight, first hami melon seedcake dregs of rice powder, hami melon powder and golden needle fungus are put in water, after stirring, sequentially add Pulp Citrulli juice, maltose, Hami melon essence and xanthan gum, mix homogeneously after addition, obtain mixed liquor, standby；
Adding mass concentration in step 3, the mixed liquor obtained in step 2 is the sodium citrate of 1%, and the pH value of regulation mixed liquor is 6.6 to be placed in homogenizer, and homogenizing 3 times under the conditions of pressure is 30Mpa obtain homogenizing feed liquid, standby；
The homogenizing feed liquid obtained in step 3 is carried out the 18s that sterilizes under the conditions of 160 DEG C by step 4, employing ultra high temperature short time sterilization method, i.e. obtains hami melon flavor beverage.
Claims (3)
1. a hami melon flavor beverage, it is characterised in that: it is made up of following raw material according to parts by weight: hami melon seedcake dregs of rice powder 40-50 part, hami melon powder 20-30 part, golden needle fungus 10-20 part, maltose 10-20 part, Pulp Citrulli juice 6-12 part, Hami melon essence 2-4 part, xanthan gum 0.28-1.54 part and water 90-110 part；
Described Pulp Citrulli juice is by the extracting solution of watermelon seeds core, and the watermelon flesh watermelon flesh juice that making beating obtains that adds water is mixed with and obtains.
The preparation method of a kind of hami melon flavor beverage the most as claimed in claim 1, it is characterised in that: comprise the following steps:
Step 1, take the oil expression of Hami melon seed after obtain hami melon seedcake dregs of rice raw material, hami melon seedcake dregs of rice raw material is placed in drying baker, 30-40min is dried under the conditions of 57-77 DEG C, drying is dried in the air to room temperature after terminating, it is transferred in pulverizer be ground into the hami melon seedcake dregs of rice coarse powder that particle diameter is 50-70 mesh, then hami melon seedcake dregs of rice coarse powder is placed in drying baker, 2-4h is dried under the conditions of 57-77 DEG C, drying is dried in the air to room temperature after terminating, being transferred in pulverizer be crushed to particle diameter is 200-300 mesh, obtain hami melon seedcake dregs of rice powder, standby；
Take fresh hami melon, peeling, remove seed after, air-dry under room temperature to water content less than 10%, after section at temperature is-40 DEG C quick-freezing 20min, obtain quick-frozen Hami melon sheet, quick-frozen Hami melon sheet is put into microwave vacuum freezing dryer, and the pressure of regulation microwave vacuum freezing dryer is 10-80pa, and microwave power is 800-2000W, drying time is 2-5h, it is dried micronizing after terminating and, to 300 mesh, obtains hami melon powder, standby；
Take after Flammulina velutiper (Fr.) Sing cleans up and pulverize, Flammulina velutiper (Fr.) Sing after pulverizing is placed in marmite, and is incorporated as the water of Flammulina velutiper (Fr.) Sing weight 8-10 times, first controls sand kettle temperature and is 60-70 DEG C, seal after soaking 1-3h, change sand kettle temperature and be 80-90 DEG C, seal and soak 2-4h, soak and dry in the air to room temperature after terminating, employing freeze-drying is dried, it is placed in super micron mill and is crushed to 300 mesh, obtain golden needle fungus, standby；
Take Citrullus vulgaris skin, seed, sarcocarp to be separated, obtain watermelon seeds and watermelon flesh, first watermelon seeds at room temperature dried and shell, obtain watermelon seeds core, watermelon seeds core is put into defibrination in fiberizer, obtain watermelon seeds core slurry, being placed in by watermelon seeds core slurry adds in heat container, again to add heat container is incorporated as watermelon seeds core slurry weight 8 times water carry out being standing and soak for 10-16h, then heated and boiled reduces 2/3 to adding the volume of water in heat container, stop filter cleaner after heating, obtain the extracting solution of watermelon seeds core, standby；Secondly being placed in beater by the watermelon flesh obtained, be incorporated as the water of its weight 1-3 times, open beater making beating 20-24min, making beating is crossed 80 mesh sieves after terminating, is obtained watermelon flesh juice, standby；Finally the extracting solution of watermelon seeds core is added mix homogeneously in watermelon flesh juice, i.e. obtain Pulp Citrulli juice；
Step 2, take hami melon seedcake dregs of rice powder 40-50 part, hami melon powder 20-30 part, golden needle fungus 10-20 part and Pulp Citrulli juice 6-12 part that maltose 10-20 part, Hami melon essence 2-4 part, xanthan gum 0.28-1.54 part, water 90-110 part and step 1 obtain according to parts by weight, first hami melon seedcake dregs of rice powder, hami melon powder and golden needle fungus are put in water, after stirring, sequentially add Pulp Citrulli juice, maltose, Hami melon essence and xanthan gum, mix homogeneously after addition, obtain mixed liquor, standby；
Adding pH adjusting agent in step 3, the mixed liquor obtained in step 2, the pH value of regulation mixed liquor is that 5.8-6.6 is placed in homogenizer, and homogenizing 1-3 time under the conditions of pressure is 20-30Mpa obtains homogenizing feed liquid, standby；
The homogenizing feed liquid obtained in step 3 is carried out the 10-18s that sterilizes under the conditions of 140-160 DEG C by step 4, employing ultra high temperature short time sterilization method, i.e. obtains hami melon flavor beverage.
The preparation method of a kind of hami melon flavor beverage the most as claimed in claim 2, it is characterised in that: the pH adjusting agent in described step 3 be mass concentration be one or more in citric acid, malic acid or the sodium citrate of 1%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610193736.4A CN105851727A (en) | 2016-03-31 | 2016-03-31 | Hami melon-flavored beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610193736.4A CN105851727A (en) | 2016-03-31 | 2016-03-31 | Hami melon-flavored beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105851727A true CN105851727A (en) | 2016-08-17 |
Family
ID=56627701
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610193736.4A Pending CN105851727A (en) | 2016-03-31 | 2016-03-31 | Hami melon-flavored beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105851727A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101467768A (en) * | 2007-12-28 | 2009-07-01 | 天津市中英保健食品有限公司 | Hami melon juice beverage and method for processing the same |
| CN101869331A (en) * | 2009-12-03 | 2010-10-27 | 石河子大学 | Cantaloupe juice processing method |
| CN103960659A (en) * | 2014-04-09 | 2014-08-06 | 洛阳春魁农业开发有限公司 | Peony plant protein health care beverage and preparation method thereof |
| CN103960717A (en) * | 2014-04-09 | 2014-08-06 | 洛阳春魁农业开发有限公司 | Peony plant protein beverage and preparation method thereof |
| CN103960718A (en) * | 2014-04-09 | 2014-08-06 | 洛阳春魁农业开发有限公司 | High-nutrition-value peony beverage and preparation method thereof |
-
2016
- 2016-03-31 CN CN201610193736.4A patent/CN105851727A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101467768A (en) * | 2007-12-28 | 2009-07-01 | 天津市中英保健食品有限公司 | Hami melon juice beverage and method for processing the same |
| CN101869331A (en) * | 2009-12-03 | 2010-10-27 | 石河子大学 | Cantaloupe juice processing method |
| CN103960659A (en) * | 2014-04-09 | 2014-08-06 | 洛阳春魁农业开发有限公司 | Peony plant protein health care beverage and preparation method thereof |
| CN103960717A (en) * | 2014-04-09 | 2014-08-06 | 洛阳春魁农业开发有限公司 | Peony plant protein beverage and preparation method thereof |
| CN103960718A (en) * | 2014-04-09 | 2014-08-06 | 洛阳春魁农业开发有限公司 | High-nutrition-value peony beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103960659B (en) | Peony plant protein health care beverage and preparation method thereof | |
| CN106107140A (en) | A kind of hay-scented ecological pig feedstuff | |
| CN104263588A (en) | Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material | |
| CN106036902B (en) | A kind of preparation method of quinoa leaf flavonoids health care buccal tablets | |
| CN105852137A (en) | Preparation method and product of Chinese chestnut micro-molecular peptide flour | |
| CN105995348B (en) | Gumbo diet fiber drink and preparation method thereof | |
| CN102511876B (en) | Hawthorn red jujube thick syrup and production process thereof | |
| CN105176723B (en) | A kind of health grape wine and preparation method thereof | |
| CN107212392A (en) | A kind of full nutrition fermentation health-preserving food and preparation method thereof | |
| CN106689523A (en) | Health grinding tea and production technology thereof | |
| CN104686768A (en) | Sea cucumber compressed tablet candy capable of enhancing immunity with high efficiency | |
| CN104099232B (en) | Preparation method of health-care vinegar for controlling senile plaques | |
| CN105851745A (en) | Hami melon vegetable protein beverage and preparation method thereof | |
| CN104366356A (en) | Method for preparing functional nourishment by using deep-processed sweet potatoes | |
| CN108887624A (en) | A kind of high-quality berry pomace meal replacement powder and its processing method | |
| CN105433390B (en) | A kind of fiddlehead Rosa roxburghii Tratt Siraitia grosvenorii composite particle beverage | |
| CN107373598A (en) | A kind of feature capsicum ferment flavouring | |
| CN103798520B (en) | A kind of feed additive of substitute antibiotics and preparation method thereof | |
| CN109673994B (en) | Sour papaya and chili jam and preparation method thereof | |
| CN106579288A (en) | Preparation method of Jerusalem artichoke/sword bean/carrot flavor chopped yellow pepper | |
| CN106579384A (en) | Comprehensive enzyme powder with lipolysis function and preparation method of comprehensive enzyme powder with lipolysis function | |
| CN106538653A (en) | A kind of nourishing the liver fat-reducing Hericium erinaceus (Bull. Ex Fr.) Pers. tea cake and preparation method thereof | |
| CN105851727A (en) | Hami melon-flavored beverage and preparation method thereof | |
| CN105831523A (en) | Honeysuckle flavored wax gourd and herba portulacae compound drink and preparation method thereof | |
| CN104473017A (en) | Red date and lotus seed flour and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160817 |
|
| RJ01 | Rejection of invention patent application after publication |