CN106234880A - Chinese date drink production method - Google Patents
Chinese date drink production method Download PDFInfo
- Publication number
- CN106234880A CN106234880A CN201610716542.8A CN201610716542A CN106234880A CN 106234880 A CN106234880 A CN 106234880A CN 201610716542 A CN201610716542 A CN 201610716542A CN 106234880 A CN106234880 A CN 106234880A
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- water
- juice
- beverage
- sugar
- production method
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- Pending
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 235000006545 Ziziphus mauritiana Nutrition 0.000 title claims abstract description 12
- 244000126002 Ziziphus vulgaris Species 0.000 title claims abstract description 12
- 235000008529 Ziziphus vulgaris Nutrition 0.000 title claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 50
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 46
- 235000013361 beverage Nutrition 0.000 claims abstract description 28
- 238000000034 method Methods 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
- 235000013336 milk Nutrition 0.000 claims abstract description 9
- 239000008267 milk Substances 0.000 claims abstract description 9
- 210000004080 milk Anatomy 0.000 claims abstract description 9
- 210000000582 semen Anatomy 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000000746 purification Methods 0.000 claims abstract description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 239000011265 semifinished product Substances 0.000 claims description 9
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 5
- 235000013373 food additive Nutrition 0.000 claims description 5
- 239000002778 food additive Substances 0.000 claims description 5
- 229940013618 stevioside Drugs 0.000 claims description 5
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 5
- 235000019202 steviosides Nutrition 0.000 claims description 5
- 241000196324 Embryophyta Species 0.000 claims description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 4
- 239000011707 mineral Substances 0.000 claims description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 3
- 230000002159 abnormal effect Effects 0.000 claims description 3
- 238000009455 aseptic packaging Methods 0.000 claims description 3
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000009923 sugaring Methods 0.000 claims description 3
- FFBHFFJDDLITSX-UHFFFAOYSA-N benzyl N-[2-hydroxy-4-(3-oxomorpholin-4-yl)phenyl]carbamate Chemical compound OC1=C(NC(=O)OCC2=CC=CC=C2)C=CC(=C1)N1CCOCC1=O FFBHFFJDDLITSX-UHFFFAOYSA-N 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 4
- 230000007423 decrease Effects 0.000 abstract description 3
- 244000005700 microbiome Species 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 230000001105 regulatory effect Effects 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 238000001914 filtration Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000012544 monitoring process Methods 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 102100034279 Calcium-binding mitochondrial carrier protein Aralar2 Human genes 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000009392 Vitis Nutrition 0.000 description 1
- 241000219095 Vitis Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 108010084210 citrin Proteins 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000000693 micelle Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C 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
- A23L2/42—Preservation of non-alcoholic beverages
-
- 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
- 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
- A23L2/68—Acidifying substances
-
- 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)
Abstract
The invention discloses a kind of Chinese date drink production method, comprise the following steps: a, water process: water correction process, water purification process, produce RO pure water；B, natural juice process: molten sugar, filtration；C, allotment: homogenizing, dissolve, filter；D, sterilization；E, packaging.The Chinese date drink production method technique of the present invention is simple, quickly, low to production environment and equipment requirements, decrease the chance that product is polluted by microorganism, goes bad, there is effect of vigorate qi and replenish the blood, invigorating the spleen and regulating the stomach with Fructus Jujubae for main material, addition Semen Juglandis, fresh milk, Fresh Juice further increase nutritive value and the taste of beverage, and being more easy to be absorbed by the body utilizes and obtain the accreditation in market.
Description
Technical field
The present invention relates to beverage production technology field, particularly to a kind of Chinese date drink production method.
Background technology
Fructus Jujubae, has another name called Fructus Jujubae, and it contains abundant vitamin C and Citrin, has nourishing YIN and invigorating YANG and the merit of blood pressure lowering of enriching blood
Effect, can also strengthen body immunity simultaneously.Fructus Jujubae, in addition to can eating raw, is the most often made into that Fructus Jujubae is dry, dried dates preserved in honey, Fructus Jujubae etc.
Leisure food is enjoyed for people, it is possible to as food, soup, the condiment of medicated porridge, again can be as the tune of the beverages such as various tea, wine, beverage
Taste material, additionally, Fructus Jujubae itself is also a kind of Chinese crude drug；In a word, Fructus Jujubae with the function of its uniqueness and sweet and tasty mouthfeel deeply by people
Like.
Summary of the invention
The present invention utilizes the health care characteristics of Fructus Jujubae, have developed a kind of Chinese date drink production method, comprises the following steps:
A, water process
1. water correction processes: reduces hardness of water by water softening plant, makes the concentration of calcium carbonate in water be reduced to
Below 100mg/L；
2. water purification processes: the water after softening by purifier, removes the impurity in water and abnormal flavour again；
3. RO pure water is produced: the water after purifying, by RO water treatment facilities, is removed the mineral in water, thus obtained RO
Pure water；
B, natural juice process
The most molten sugar: be slowly added into stevioside in appropriate RO pure water, and sugaring is while stirring, simultaneously real with saccharimeter
Time monitoring sugar juice pol, make pol be maintained at 7～8BX；
2. filter: sugar juice is filtered by diatomite filter, to improve the cleannes of sugar juice, makes sugar juice
Turbidity less than 4JTU；
C, allotment
1. homogenizing: by Fructus Jujubae (pitted) and Semen Juglandis pulverizing, and add appropriate citric acid, fresh milk, Fresh Juice and food
Additive, obtains beverage natural juice after homogenizing under conditions of 35～40MPa, 60～70 DEG C；
2. dissolve: in the sugar juice that above-mentioned beverage natural juice addition step b is obtained, then stir；
3. filter: the above-mentioned sugar juice containing beverage natural juice is filtered, remove impurity therein and the most molten
The feed particles solved, i.e. obtains semi-finished product beverage；
D, sterilization
Semi-finished product beverage step c obtained carries out pasteurize, sterilization temperature 70～80 DEG C, sterilizing time 3～5min；
E, packaging
Semi-finished product beverage after sterilization is carried out aseptic packaging, i.e. obtains finished beverage.
As a further improvement on the present invention, to account for the percentage by weight of sugar juice as follows for each raw material:
Fructus Jujubae (pitted) 20～30%, Semen Juglandis 10～15%, citric acid 3～5%, fresh milk 10～12%, Fresh Juice 8～
10%, food additive≤4%.
The invention has the beneficial effects as follows:
The Chinese date drink production method technique of the present invention is simple, quick, low to production environment and equipment requirements, decreases product
Product are polluted by microorganism, rotten chance, have effect of vigorate qi and replenish the blood, invigorating the spleen and regulating the stomach with Fructus Jujubae for main material, add Semen Juglandis,
Fresh milk, Fresh Juice further increase nutritive value and the taste of beverage, are more easy to be absorbed by the body utilization and obtain city
The accreditation of field.
Accompanying drawing explanation
For the technical scheme being illustrated more clearly that in the embodiment of the present invention, below by use required in embodiment
Accompanying drawing is briefly described, it should be apparent that, the accompanying drawing in describing below is only some embodiments of the present invention, for ability
From the point of view of the those of ordinary skill of territory, on the premise of not paying creative work, it is also possible to obtain other according to these accompanying drawings
Accompanying drawing.
Fig. 1 is the Chinese date drink production technological process of the present invention.
Detailed description of the invention
Below in conjunction with the accompanying drawing in the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out clear, complete
Describe, it is clear that described embodiment is only a part of embodiment of the present invention rather than whole embodiments wholely.
As it is shown in figure 1, a kind of Chinese date drink production method, comprise the following steps:
A, water process
1. water correction processes: reduces hardness of water by water softening plant, makes the concentration of calcium carbonate in water be reduced to
Below 100mg/L；
2. water purification processes: the water after softening by purifier, removes the impurity in water and abnormal flavour again；
3. RO pure water is produced: the water after purifying, by RO water treatment facilities, is removed the mineral in water, thus obtained RO
Pure water.
RO pure water, also known as reverse osmosis water, is substantially free of mineral, belongs to small-micelle water, it is easy to be absorbed by the body in water.
B, natural juice process
The most molten sugar: be slowly added into stevioside in appropriate RO pure water, and sugaring is while stirring, simultaneously real with saccharimeter
Time monitoring sugar juice pol, make pol be maintained at 7～8BX；
2. filter: sugar juice is filtered by diatomite filter, to improve the cleannes of sugar juice, makes sugar juice
Turbidity less than 4JTU.
Stevioside, also known as stevioside, has high sugariness, feature low in calories, and its sugariness is 300 times of sucrose, and caloric value
Being only the 1/300 of sucrose, use as beverage sweetener, its consumption is few, heat is low, and beneficially people's is healthy.
C, allotment
1. homogenizing: by Fructus Jujubae (pitted) and Semen Juglandis pulverizing, and add appropriate citric acid, fresh milk, Fresh Juice and food
Additive, obtains beverage natural juice after homogenizing under conditions of 35～40MPa, 60～70 DEG C；
2. dissolve: in the sugar juice that above-mentioned beverage natural juice addition step b is obtained, then stir；
3. filter: the above-mentioned sugar juice containing beverage natural juice is filtered, remove impurity therein and the most molten
The feed particles solved, i.e. obtains semi-finished product beverage.
The percentage by weight that above-mentioned raw materials accounts for sugar juice is as follows:
Fructus Jujubae (pitted) 20～30%, Semen Juglandis 10～15%, citric acid 3～5%, fresh milk 10～12%, Fresh Juice 8～
10%, food additive≤4%.
Wherein, Fresh Juice can select according to the taste of people, such as Sucus Mali pumilae, orange juice, Pulp Citrulli juice, Sucus Vitis viniferae, spinach
Trailing plants juice etc..
D, sterilization
Semi-finished product beverage step c obtained carries out pasteurize, sterilization temperature 70～80 DEG C, sterilizing time 3～5min；
E, packaging
Semi-finished product beverage after sterilization is carried out aseptic packaging, i.e. obtains finished beverage.
The Chinese date drink production method technique of the present invention is simple, quick, low to production environment and equipment requirements, decreases product
Product are polluted by microorganism, rotten chance, have effect of vigorate qi and replenish the blood, invigorating the spleen and regulating the stomach with Fructus Jujubae for main material, add Semen Juglandis,
Fresh milk, Fresh Juice further increase nutritive value and the taste of beverage, are more easy to be absorbed by the body utilization and obtain city
The accreditation of field.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all essences in the present invention
Within god and principle, any modification, equivalent substitution and improvement etc. made, should be included within the scope of the present invention.
Claims (2)
1. a Chinese date drink production method, it is characterised in that comprise the following steps:
A, water process
1. water correction processes: reduces hardness of water by water softening plant, makes the concentration of calcium carbonate in water be reduced to
Below 100mg/L；
2. water purification processes: the water after softening by purifier, removes the impurity in water and abnormal flavour again；
3. RO pure water is produced: the water after purifying, by RO water treatment facilities, is removed the mineral in water, thus it is pure to obtain RO
Water；
B, natural juice process
The most molten sugar: be slowly added into stevioside in appropriate RO pure water, and sugaring is while stirring, supervises in real time with saccharimeter simultaneously
The pol of control sugar juice, makes pol be maintained at 7～8BX；
2. filter: sugar juice is filtered by diatomite filter, to improve the cleannes of sugar juice, makes the turbid of sugar juice
Degree is less than 4JTU；
C, allotment
1. homogenizing: by Fructus Jujubae (pitted) and Semen Juglandis pulverizing, and add appropriate citric acid, fresh milk, Fresh Juice and food interpolation
Agent, obtains beverage natural juice after homogenizing under conditions of 35～40MPa, 60～70 DEG C；
2. dissolve: in the sugar juice that above-mentioned beverage natural juice addition step b is obtained, then stir；
3. filter: the above-mentioned sugar juice containing beverage natural juice filtered, remove impurity therein and be not completely dissolved
Feed particles, i.e. obtains semi-finished product beverage；
D, sterilization
Semi-finished product beverage step c obtained carries out pasteurize, sterilization temperature 70～80 DEG C, sterilizing time 3～5min；
E, packaging
Semi-finished product beverage after sterilization is carried out aseptic packaging, i.e. obtains finished beverage.
Chinese date drink production method the most according to claim 1, it is characterised in that above-mentioned each raw material accounts for the weight of sugar juice
Percentage ratio is as follows: Fructus Jujubae (pitted) 20～30%, Semen Juglandis 10～15%, citric acid 3～5%, fresh milk 10～12%, Fresh Juice
8～10%, food additive≤4%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610716542.8A CN106234880A (en) | 2016-08-24 | 2016-08-24 | Chinese date drink production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610716542.8A CN106234880A (en) | 2016-08-24 | 2016-08-24 | Chinese date drink production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106234880A true CN106234880A (en) | 2016-12-21 |
Family
ID=57595989
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610716542.8A Pending CN106234880A (en) | 2016-08-24 | 2016-08-24 | Chinese date drink production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106234880A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1101526A (en) * | 1994-06-24 | 1995-04-19 | 北京市营养源研究所 | Producing technology for fruit juice and walnut milk |
| CN102047971A (en) * | 2009-10-30 | 2011-05-11 | 成都市龙泉驿龙东桃片厂 | Preparation method of walnut and Chinese date milk beverage |
| CN102771866A (en) * | 2012-08-11 | 2012-11-14 | 屯留县老爷山生态农业综合开发有限公司 | Production method of red jujube walnut milk drink |
| CN102907495A (en) * | 2011-08-04 | 2013-02-06 | 孟嘉文 | Processing technique for compound juice protein beverage |
| CN102972831A (en) * | 2011-09-07 | 2013-03-20 | 米兴才 | Walnut and red date plant protein beverage |
-
2016
- 2016-08-24 CN CN201610716542.8A patent/CN106234880A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1101526A (en) * | 1994-06-24 | 1995-04-19 | 北京市营养源研究所 | Producing technology for fruit juice and walnut milk |
| CN102047971A (en) * | 2009-10-30 | 2011-05-11 | 成都市龙泉驿龙东桃片厂 | Preparation method of walnut and Chinese date milk beverage |
| CN102907495A (en) * | 2011-08-04 | 2013-02-06 | 孟嘉文 | Processing technique for compound juice protein beverage |
| CN102972831A (en) * | 2011-09-07 | 2013-03-20 | 米兴才 | Walnut and red date plant protein beverage |
| CN102771866A (en) * | 2012-08-11 | 2012-11-14 | 屯留县老爷山生态农业综合开发有限公司 | Production method of red jujube walnut milk drink |
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