CN106071620A - A kind of blue berry flavor beverage of promoting the production of body fluid to quench thirst and preparation method thereof - Google Patents
A kind of blue berry flavor beverage of promoting the production of body fluid to quench thirst and preparation method thereof Download PDFInfo
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- CN106071620A CN106071620A CN201610414576.1A CN201610414576A CN106071620A CN 106071620 A CN106071620 A CN 106071620A CN 201610414576 A CN201610414576 A CN 201610414576A CN 106071620 A CN106071620 A CN 106071620A
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- blue berry
- promoting
- body fluid
- production
- quench thirst
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- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 57
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 57
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 51
- 235000013361 beverage Nutrition 0.000 title claims abstract description 18
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 15
- 235000019634 flavors Nutrition 0.000 title claims abstract description 15
- 210000001124 body fluid Anatomy 0.000 title claims abstract description 13
- 239000010839 body fluid Substances 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 230000001737 promoting effect Effects 0.000 title claims abstract description 13
- 238000010791 quenching Methods 0.000 title claims abstract description 13
- 230000035922 thirst Effects 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims description 7
- 235000010208 anthocyanin Nutrition 0.000 claims abstract description 16
- 229930002877 anthocyanin Natural products 0.000 claims abstract description 16
- 239000004410 anthocyanin Substances 0.000 claims abstract description 16
- 150000004636 anthocyanins Chemical class 0.000 claims abstract description 16
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 18
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
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- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 3
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- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 claims description 3
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- 229940035034 maltodextrin Drugs 0.000 claims description 3
- 238000005498 polishing Methods 0.000 claims description 3
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- WHGYBXFWUBPSRW-UHFFFAOYSA-N Cycloheptaamylose Natural products O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO WHGYBXFWUBPSRW-UHFFFAOYSA-N 0.000 claims description 2
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- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
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- 238000010521 absorption reaction Methods 0.000 description 1
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- 230000002411 adverse Effects 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 229960000271 arbutin Drugs 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 208000003464 asthenopia Diseases 0.000 description 1
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- 239000008280 blood Substances 0.000 description 1
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- 230000036772 blood pressure Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 229940046011 buccal tablet Drugs 0.000 description 1
- 239000006189 buccal tablet Substances 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 210000003792 cranial nerve Anatomy 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000008176 lyophilized powder Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 230000004379 myopia Effects 0.000 description 1
- 208000001491 myopia Diseases 0.000 description 1
- GQPLMRYTRLFLPF-UHFFFAOYSA-N nitrous oxide Inorganic materials [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 description 1
- 210000000196 olfactory nerve Anatomy 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- BJRNKVDFDLYUGJ-UHFFFAOYSA-N p-hydroxyphenyl beta-D-alloside Natural products OC1C(O)C(O)C(CO)OC1OC1=CC=C(O)C=C1 BJRNKVDFDLYUGJ-UHFFFAOYSA-N 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
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- 230000002265 prevention Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 235000008160 pyridoxine Nutrition 0.000 description 1
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- 230000001256 tonic effect Effects 0.000 description 1
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- 239000011726 vitamin B6 Substances 0.000 description 1
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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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses the blue berry flavor beverage of a kind of promoting the production of body fluid to quench thirst, be made up of the raw material of following weight portion: blue berry 240 250, Fructus Mori 68 70, Herba bromi japonici bran corium farinosum 24 25, red kidney bean 40 42, Corm Eleocharitis 34 35, medlar bud 22 23, Semen Juglandis 9 10, Fructus Hippophae 17 18, Flos Sophorae 30 32, Sucus Oenanthes Javanicae 11 12, Herba Portulacae 78, water are appropriate.Present invention have the beneficial effect that the solid beverage of the present invention is with blue berry flavor main raw material(s), first extract the health-care components that the anthocyanin in blue berry etc. is easily affected by high temperature, blue berry serosity and other raw materials are made pressed powder through techniques such as defibrination, homogenizing, spray drying, mix with the anthocyanin extracted, remain the nutritional labeling in blue berry to greatest extent, it is aromatic that finished product brews rear fruity, and the food materials such as the Corm Eleocharitis wherein added, Flos Sophorae, Herba Portulacae have effect of cooling and heatstroke-eliminating, promoting the production of body fluid to quench thirst.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to blue berry flavor beverage and the preparation thereof of a kind of promoting the production of body fluid to quench thirst
Method.
Background technology
Containing abundant nutritional labeling in Blueberry, have prevent that cranial nerve is aging, protection vision, heart tonifying, anticancer, soft
Changing blood vessel, strengthen the functions such as human organism's immunity, nutritional labeling is high.Except conventional vegetable polysaccharides sugar, organic acid in Blueberry
Outside with vitamin, also rich in the polyphenols such as SOD, aminoacid, anthocyanin and catechuic acid, arbutin, edible fiber and
The mineral elements such as abundant K, Fe, Zn, Ca.The anthocyanidin contained in blue berry, be several times of other fruit such as Fructus Mali pumilae, Fructus Vitis viniferae even
Tens times.Total amino acids content 0.254%, the Fructus Crataegi abundanter than amino acid content is the highest.Wherein Anthocyanin from Blueberry non-oxidizability is very
By force, ophthalmology and cardiovascular and cerebrovascular disease there are is preferable curative effect, the multiple efficacies such as aesthetic health care can be played；Vitamin content is general,
But vitamin E and pyridoxol (vitamin B6) content are relatively high；Flavonoid substances accounts for the 0.5% of dry weight, and this kind of material has fall blood
Pressure, vessel softening, prevent the effects such as arteriosclerosis, blood sugar lowering, minimizing cholesterol accumulation, and fruit juice is for carcinogen nitrous
Amine has capacity of decomposition.Blueberry also have prevent cranial nerve aging, protection vision, heart tonifying, enhancing human organism immunity etc. merit
Can, nutrient composition content enriches.One of five big healthy fruit that additionally blue berry Ye Shi the World Food Programme is recommended, the flower in blue berry
Blue or green element can promote that the rhodopsin in retina cell regenerates, and pre-myopia prevention promotes vision, and the most edible blue berry goods can be bright
Aobvious ground vision enhancing, anti-eye strain.Along with blueberry nutrient composition and health-care effect are understood in depth by people, for blue berry
The innovation and creation of food also get more and more, as patent of invention CN201510839299.4 discloses a kind of blue berry lyophilized powder solid
Beverage, uses cryodesiccated technique can preserve most nutritional labeling in blue berry, makes and conveniently brew the beverage drunk,
But its formula only has blue berry and two kinds of compositions of white sugar, reconstitutes mouthfeel not good enough, nutrition simultaneously also inadequate general equilibrium, sugar content
Slightly higher, there is certain defective.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that the blue berry flavor beverage of a kind of promoting the production of body fluid to quench thirst and
Its preparation method.
The present invention is achieved by the following technical solutions:
The blue berry flavor beverage of a kind of promoting the production of body fluid to quench thirst, is made up of the raw material of following weight portion: blue berry 240-250, Fructus Mori 68-70,
Herba bromi japonici bran corium farinosum 24-25, red kidney bean 40-42, Corm Eleocharitis 34-35, medlar bud 22-23, Semen Juglandis 9-10, Fructus Hippophae 17-18, Flos Sophorae
30-32, Sucus Oenanthes Javanicae 11-12, Herba Portulacae 7-8, water are appropriate.
The preparation method of the blue berry flavor beverage according to the promoting the production of body fluid to quench thirst described in claim l, comprises the steps:
(1) choose and add appropriate water after the blue berry flowing water of fresh high-quality cleans up and be polished into blue berry serosity, add 0.05-
0.06% pectase, enzymolysis 3-4 hour under the conditions of 35-38 DEG C, 3800-4000r/min speed is centrifuged, and supernatant is standby, marc
Pulverize after lyophilization；
(2) acid ethanol solution with volume fraction as 60-65% is as solvent, and the hydrochloric acid volume fraction in acidic ethanol is 1-2%,
Blue berry ground-slag is 1:50g/mL with the solid-liquid ratio of acidic ethanol, with 500-520W ultrasonic extraction 40-under the conditions of 40-42 DEG C
50 minutes, obtaining anthocyanin through macroporous resin adsorption, marc is left and taken standby；
(3) red kidney bean is cleaned to soak and pulls out for 5-6 hour, and Corm Eleocharitis takes sarcocarp, and Fructus Mori, medlar bud, Semen Juglandis, Fructus Hippophae, Flos Sophorae are washed
Clean chopping, Herba Portulacae adds 20-30 minute elimination residue of appropriate decocting in water, with blue berry supernatant, blueberry pomace and except pattern
Other residual components mix homogeneously of glycosides add appropriate water polishing pulping, colloid mill 2-3 time, each 25-30 minute, at 20-25MPa
Under the conditions of homogenizing 15-20 minute；
(4) the rotated evaporimeter of raw slurry after homogenizing is concentrated into the 60-65% of original volume, and the time is 40-50 minute, adds
Concentrated slurry weight portion 10-12% corn starch, 2-3% cycloheptaamylose, 0.5-0.6% oligomeric isomaltose enter as dryingaid
Row is spray-dried, and inlet temperature is 170-180 DEG C, and leaving air temp is 90-95 DEG C, and pressure is 0.4-0.5MPa, obtains spray dried
Dry powder；
(5) spray drying powder is mixed homogeneously with anthocyanin, the maltodextrin of interpolation weight portion 24-25%, the sodium alginate of 4-5%,
The CMC of 0.1-0.2%, as thickening agent, adds 7-8% high fructose syrup, 0.9-1.0% citric acid, and 1.5-1.8% Sal adjusts taste,
Pelletizing as binding agent using 2-3%PVP, cross 20-40 mesh sieve, after 120-130 DEG C of high temperature sterilize, splitting packs i.e.
Can.
The invention have the advantage that blueberry nutrient enriches, in good taste, flavour is sour-sweet, but blue berry crust is thin and fragile, and perishable
Lose, to store and transport all can adversely affect, blue berry is made solid and reconstitutes beverage, not only solve store and transport
Problem, extends the shelf-life, is also added with multiple natural health food materials and makes in retaining blue berry while major part nutritional labeling
The more abundant equilibrium of the buccal tablet nutrition made.Anthocyanin in blue berry is degraded the most under the high temperature conditions, the most first extracts it
In anthocyanin composition, surplus materials and other raw materials are through technique steps such as defibrination, homogenizing, spray drying, flavor adjustment, granulations
Suddenly, the most again the anthocyanin extracted is mixed with raw material, make solid beverage, retain the pattern in blue berry to greatest extent
The health-care components such as glycosides, flavonoid, enjoys tonic health while delicious beverage.The solid beverage of the present invention is with blue berry flavor master
Want raw material, first extract the health-care components that the anthocyanin in blue berry etc. is easily affected by high temperature, by blue berry serosity and other former materials
Material makes pressed powder through techniques such as defibrination, homogenizing, spray drying, mixes with the anthocyanin extracted, retains to greatest extent
Nutritional labeling in blue berry, that finished product brews rear fruity is aromatic, and the food materials such as the Corm Eleocharitis wherein added, Flos Sophorae, Herba Portulacae have clearly
Cool expelling summer-heat, effect of promoting the production of body fluid to quench thirst.
Detailed description of the invention
The blue berry flavor beverage of a kind of promoting the production of body fluid to quench thirst, is made up of the raw material of following weight portion: blue berry 240, Fructus Mori 68, Herba bromi japonici
Wheatfeed 24, red kidney bean 40, Corm Eleocharitis 34, medlar bud 22, Semen Juglandis 9, Fructus Hippophae 17, Flos Sophorae 30, Sucus Oenanthes Javanicae 11, Herba Portulacae 7, water
In right amount.
The preparation method of the blue berry flavor beverage according to the promoting the production of body fluid to quench thirst described in claim l, comprises the steps:
(1) choose and add appropriate water after the blue berry flowing water of fresh high-quality cleans up and be polished into blue berry serosity, add 0.05% pectin
Enzyme, enzymolysis 3 hours under the conditions of 35 DEG C, 3800r/min speed is centrifuged, and supernatant is standby, pulverizes after marc lyophilization；
(2) with acid ethanol solution that volume fraction is 60% as solvent, the hydrochloric acid volume fraction in acidic ethanol is 1%, blue berry
The solid-liquid ratio of marc powder and acidic ethanol is 1:50g/mL, with 500W ultrasonic extraction 40 minutes under the conditions of 40 DEG C, through macropore
Resin absorption obtains anthocyanin, and marc is left and taken standby；
(3) red kidney bean is cleaned to soak and pulls out for 5 hours, and Corm Eleocharitis takes sarcocarp, and Fructus Mori, medlar bud, Semen Juglandis, Fructus Hippophae, Flos Sophorae are cleaned
Chopping, Herba Portulacae adds appropriate decocting in water system 20 minutes and filters off residue, with blue berry supernatant, blueberry pomace and except its of anthocyanin
His residual components mix homogeneously adds appropriate water polishing pulping, colloid mill 2 times, each 25 minutes, homogenizing 15 points under the conditions of 20MPa
Clock；
(4) the rotated evaporimeter of raw slurry after homogenizing is concentrated into the 60% of original volume, and the time is 40 minutes, adds concentrated pulp
Liquid weight portion 10% corn starch, 2% beta-cyclodextrin, 0.5% oligomeric isomaltose are spray-dried as dryingaid, air intake temperature
Degree is 170 DEG C, and leaving air temp is 90 DEG C, and pressure is 0.4MPa, obtains spray drying powder；
(5) spray drying powder is mixed homogeneously with anthocyanin, the maltodextrin of interpolation weight portion 24%, the sodium alginate of 4%, 0.1%
CMC, as thickening agent, adds 7% high fructose syrup, 0.9% citric acid, and 1.5% Sal adjusts taste, enters as binding agent using 2%PVP
Row is pelletized, and crosses 20 mesh sieves, and after 120 DEG C of high temperature sterilizes, splitting packs.
Claims (2)
1. the blue berry flavor beverage of a promoting the production of body fluid to quench thirst, it is characterised in that be made up of the raw material of following weight portion: blue berry 240-
250, Fructus Mori 68-70, Herba bromi japonici bran corium farinosum 24-25, red kidney bean 40-42, Corm Eleocharitis 34-35, medlar bud 22-23, Semen Juglandis 9-10, sand
Spine fruit 17-18, Flos Sophorae 30-32, Sucus Oenanthes Javanicae 11-12, Herba Portulacae 7-8, water are appropriate.
2. according to the preparation method of the blue berry flavor beverage of the promoting the production of body fluid to quench thirst described in claim l, it is characterised in that include as follows
Step:
(1) choose and add appropriate water after the blue berry flowing water of fresh high-quality cleans up and be polished into blue berry serosity, add 0.05-
0.06% pectase, enzymolysis 3-4 hour under the conditions of 35-38 DEG C, 3800-4000r/min speed is centrifuged, and supernatant is standby, marc
Pulverize after lyophilization；
(2) acid ethanol solution with volume fraction as 60-65% is as solvent, and the hydrochloric acid volume fraction in acidic ethanol is 1-2%,
Blue berry ground-slag is 1:50g/mL with the solid-liquid ratio of acidic ethanol, with 500-520W ultrasonic extraction 40-under the conditions of 40-42 DEG C
50 minutes, obtaining anthocyanin through macroporous resin adsorption, marc is left and taken standby；
(3) red kidney bean is cleaned to soak and pulls out for 5-6 hour, and Corm Eleocharitis takes sarcocarp, and Fructus Mori, medlar bud, Semen Juglandis, Fructus Hippophae, Flos Sophorae are washed
Clean chopping, Herba Portulacae adds 20-30 minute elimination residue of appropriate decocting in water, with blue berry supernatant, blueberry pomace and except pattern
Other residual components mix homogeneously of glycosides add appropriate water polishing pulping, colloid mill 2-3 time, each 25-30 minute, at 20-25MPa
Under the conditions of homogenizing 15-20 minute；
(4) the rotated evaporimeter of raw slurry after homogenizing is concentrated into the 60-65% of original volume, and the time is 40-50 minute, adds
Concentrated slurry weight portion 10-12% corn starch, 2-3% cycloheptaamylose, 0.5-0.6% oligomeric isomaltose enter as dryingaid
Row is spray-dried, and inlet temperature is 170-180 DEG C, and leaving air temp is 90-95 DEG C, and pressure is 0.4-0.5MPa, obtains spray dried
Dry powder；
(5) spray drying powder is mixed homogeneously with anthocyanin, the maltodextrin of interpolation weight portion 24-25%, the sodium alginate of 4-5%,
The CMC of 0.1-0.2%, as thickening agent, adds 7-8% high fructose syrup, 0.9-1.0% citric acid, and 1.5-1.8% Sal adjusts taste,
Pelletizing as binding agent using 2-3%PVP, cross 20-40 mesh sieve, after 120-130 DEG C of high temperature sterilize, splitting packs i.e.
Can.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418335A (en) * | 2016-11-17 | 2017-02-22 | 朝阳智慧沙棘生物科技开发股份有限公司 | Production method of sea buckthorn fruit powder |
| CN106858444A (en) * | 2017-04-17 | 2017-06-20 | 苏州唐基生物科技有限公司 | A kind of berry compound and preparation method thereof |
| CN107198170A (en) * | 2017-06-20 | 2017-09-26 | 哈尔滨工业大学 | A kind of preparation formula of natural raspberry composite oral liquid |
| CN107536047A (en) * | 2017-09-15 | 2018-01-05 | 洛阳市西工区神都牡丹香坊 | A kind of nutritional preparation containing peony and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103462148A (en) * | 2013-08-27 | 2013-12-25 | 安徽农业大学 | Preparation method of vaccimium spp. juice with high anthocyanin content |
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2016
- 2016-06-15 CN CN201610414576.1A patent/CN106071620A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103462148A (en) * | 2013-08-27 | 2013-12-25 | 安徽农业大学 | Preparation method of vaccimium spp. juice with high anthocyanin content |
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| Title |
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| 陈伟平等: "蓝莓固体饮料的研制", 《饮料工业》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418335A (en) * | 2016-11-17 | 2017-02-22 | 朝阳智慧沙棘生物科技开发股份有限公司 | Production method of sea buckthorn fruit powder |
| CN106858444A (en) * | 2017-04-17 | 2017-06-20 | 苏州唐基生物科技有限公司 | A kind of berry compound and preparation method thereof |
| CN107198170A (en) * | 2017-06-20 | 2017-09-26 | 哈尔滨工业大学 | A kind of preparation formula of natural raspberry composite oral liquid |
| CN107536047A (en) * | 2017-09-15 | 2018-01-05 | 洛阳市西工区神都牡丹香坊 | A kind of nutritional preparation containing peony and preparation method thereof |
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Application publication date: 20161109 |