CN106360188A - Fruit juice production process - Google Patents
Fruit juice production process Download PDFInfo
- Publication number
- CN106360188A CN106360188A CN201610887035.0A CN201610887035A CN106360188A CN 106360188 A CN106360188 A CN 106360188A CN 201610887035 A CN201610887035 A CN 201610887035A CN 106360188 A CN106360188 A CN 106360188A
- Authority
- CN
- China
- Prior art keywords
- fruit juice
- juice
- production technique
- described step
- technique according
- 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
- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 55
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 30
- 238000000034 method Methods 0.000 claims abstract description 33
- 230000001954 sterilising effect Effects 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000003381 stabilizer Substances 0.000 claims abstract description 21
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 21
- 238000001914 filtration Methods 0.000 claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 11
- 230000014759 maintenance of location Effects 0.000 claims abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 30
- 239000000796 flavoring agent Substances 0.000 claims description 11
- 235000013355 food flavoring agent Nutrition 0.000 claims description 7
- 230000002378 acidificating effect Effects 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 239000000686 essence Substances 0.000 claims description 5
- 239000000049 pigment Substances 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 239000011521 glass Substances 0.000 claims description 3
- 239000000654 additive Substances 0.000 claims description 2
- 230000000996 additive effect Effects 0.000 claims description 2
- 238000010790 dilution Methods 0.000 claims description 2
- 239000012895 dilution Substances 0.000 claims description 2
- 241000372132 Hydrometridae Species 0.000 claims 1
- 238000010008 shearing Methods 0.000 abstract description 15
- 230000002335 preservative effect Effects 0.000 abstract description 6
- 239000003755 preservative agent Substances 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 3
- 238000004321 preservation Methods 0.000 abstract description 2
- 238000009924 canning Methods 0.000 abstract 1
- 239000007788 liquid Substances 0.000 description 10
- 239000000126 substance Substances 0.000 description 8
- 238000003756 stirring Methods 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 238000001514 detection method Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 210000004907 gland Anatomy 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- 238000009928 pasteurization Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 239000011265 semifinished product Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 238000013475 authorization Methods 0.000 description 1
- 241001609931 bacterium 20 Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 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
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to a fruit juice production process. The fruit juice production process provided by the invention comprises the following steps: adding water and fruit juice into a high shearing tank for shearing, wherein mass of water is 9-11 times that of the fruit juice; adding water into the high shearing tank again, and adding fruit juice stabilizer and/or sugar into the high shearing tank for shearing; pressurizing the mixture to 20-25MPa at a constant temperature of 60-70 DEG C for a retention time of 0-3h, and filtering the mixture by means of a filter screen; canning the fruit juice in a container, and sterilizing the fruit juice for 20+/-2min at a constant temperature of 92+/-2 DEG C by means of horizontal sterilization. According to the fruit juice production process disclosed by the invention, by adopting proper production process parameters, in particular sterilization process parameters, produced fruit juice can reserve more effective components such as vitamin and the like; meanwhile the fruit juice produced by the production process provided by the invention can also has a general preservative effect without needing to add any preservative, preservation time of the fruit juice can reach as long as one year or so at room temperature, and the produced fruit juice belongs to green food.
Description
Technical field
The invention belongs to processing fruits field is and in particular to a kind of juice production technique.
Background technology
Processing fruits are to make fruit drink by squeezing, are easy to preserve and sell.Fruit juice in process in order that
Holding time length to prevent it from occurring corrupt or containing the microorganism caused a disease, generally it to be sterilized or will be in fruit juice
The middle preservative ingredient such as potassium sorbate or sodium benzoate such as that adds with killing microorganisms or suppresses growth of microorganism.
Preservative is harmful, and in prior art, the method that fruit juice is sterilized is typically with superhigh temperature wink
When bactericidal assay or super pasteurization.Ultra high temperature short time sterilization method (uht, ultra high temperature treated)
Sterilization temperature typically at 135 DEG C about, sterilization time be generally the 4-10 second；The sterilization temperature of super pasteurization is generally
105-120 DEG C, typically in the 5-30 second, such as Authorization Notice No. is a kind of entitled Fructus Pruni fruit juice of cn102342552b to sterilization time
The super pasteurization process adopting in beverage and preparation method thereof is incubated the 6-8 second at being 116-118 DEG C.Though these methods can be effective
Kill the harmful microorganism in fruit juice, but the flavor substance in fruit juice can be made simultaneously to be also destroyed, taste of juice can not keep
The local flavor of Fresh Juice, and the fruit having contains composition such as vitamin beneficial to human body etc., and they are by more than 100 DEG C
Then can be destroyed after high-temperature heating, prove to heat food number min at 100 DEG C if any experiment, the content of the Folic Acid in food can under
Fall 50%, and the destruction of vitamin b1 is even more serious.
Content of the invention
For defect of the prior art, a kind of present invention offer juice production work that sterilization effect is good, sterilising temp is low
Skill.
For achieving the above object, the technical solution used in the present invention is: a kind of juice production technique includes step:
A. fruit juice dilution: add water in high shear tank, then fruit juice is added in high shear tank, shear 10min, described water
Quality be 9-11 times of juice quality；
B. the addition of additive: add water in high shear tank, then fruit juice stabilizer or stabilizer and sugar are added high
5-10min is sheared in shearing tank；
C. uniform filtration: mixed liquor is forced into 20-25mpa in 60-70 DEG C of constant temperature, the pressurization retention time is 0-3h, then
Use strainer filtering；That is mixed liquor is forced into after 20-25mpa and Z can be continuously maintained pressurized state 0-3h；
D. fill and sterilization: fruit juice is filled into container, then fruit juice is killed in 92 ± 2 DEG C of constant temperature with horizontal sterilization mode
Bacterium 20 ± 2min.
The present invention is coordinated by each technological parameter, filters in particular by pressurization homogenization and special process for sterilizing: kill
92 ± 2 DEG C of constant temperature of bacterium temperature sterilize 20 ± 2min, so while the flavor substance not destroying fruit juice and nutrient substance so that
Fruit juice can preserve 1 year about while without other preservative under normal temperature condition.
Preferably, the temperature of the water adding in step a described in above-mentioned juice production technique is 60-70 DEG C.Water temperature over-high
The flavor substance in fruit juice and nutrient substance can be destroyed, but too low meeting makes the follow-up pressure process heating-up time long, impact
The bactericidal effect of fruit juice.
Preferably, the quality of the water adding in step a described in above-mentioned juice production technique is 10 times of juice quality.
Preferably, the temperature of the water adding in step b described in above-mentioned juice production technique is 85-95 DEG C.
Preferably, the quality of the water being added in described step b is 10 times of the gross mass adding stabilizer and/or sugar.
Preferably, in step c described in above-mentioned juice production technique, constant temperature is forced into 22-23mpa.
Preferably, the filter screen filtering use in step d described in above-mentioned juice production technique is 200 mesh filter screens.
It is further preferred that container filling is glass material in step d described in above-mentioned juice production technique.Using glass
Material is more conducive to the anti-corrosion of fruit juice as container filling than the container filling of plastic material.
Preferably, add sweet before described in above-mentioned juice production technique, step c is carried out in the mixed liquor that step b is obtained
Taste agent, acidic flavoring agent, pigment, essence, then mix homogeneously.That is need being seasoned to fruit juice before step c is carried out
Flavoring agent adds mixing, then carries out uniform filtration.So add the of good preservation effect of flavoring agent than after filtration.
Preferably, in step b described in above-mentioned juice production technique, the addition of stabilizer is that 2-3kg/ ton fruit juice mixes
Liquid.Described stabilizer is conventional stabilizer during juice production, and its effect is to support product not stratified.Here it is 1 ton of step
Add the stabilizer of 2-3kg in the fruit juice mixed liquor that rapid a is obtained.
The present invention passes through using suitable processing parameter, especially process for sterilizing parameter so that producing the fruit being obtained
Juice can retain the effective ingredient such as more vitamin, need not be added by the fruit juice that the production technology that the present invention provides produces simultaneously
Plus any preservative also can have general antiseptic effect, can be up to 1 year about under holding time room temperature, the fruit juice of preparation
Belong to pollution-free food.
Specific embodiment
With reference to specific embodiment, the present invention will be further described.Described embodiment is only being preferable to carry out of the present invention
Example, is not limited to the present invention, and for a person skilled in the art, the present invention can have various changes and become
Change.All any modification, equivalent substitution and improvement within the spirit and principles in the present invention, made etc., should be included in the present invention
Protection domain within.
Embodiment one
Fruit juice dilutes: adds 20.25 tons 70 DEG C of water in high shear tank, 2.25 tons of fruit juice added in high shear tank,
Shearing 10min.
The interpolation of stabilizer/sugar: add the water of 95 DEG C of 450kg in high shear tank, open shearing, 45kg stabilizer
Add in shearing tank with sugar, shear 20min, pump into the material-compound tank specified it is desirable to stabilizer dissolving fully, is no lumpd.Shear
Mixed liquor stir 5min, mix homogeneously in material-compound tank.
Again appropriate sweeting agent, acidic flavoring agent, pigment, essence are added in above-mentioned mixed liquor successively, add that specifies to open
In the material-compound tank of dynamic stirring, mix homogeneously, after measuring physical and chemical index, enter next procedure.
Homogenizing, filtration: after dispensing constant volume, at 70 DEG C, homogenizing is forced into 20mpa to material-compound tank temperature control, keeps this pressure
2h, then fruit juice is using 200 mesh filter screens filtrations.
Fill: fill temperature, with the thermometer in storage tank, does not do check requirements；Fill liquid level: will meeting net content
Under the premise of asking, you can gland；Key quality parameters: liquid level, color, soluble solid, capping, diameter；By unqualified for liquid level,
There is the semi-finished product detection that impurity, bottle outer surface dirt, capping are off quality；
Sterilization: sterilized by the parameter that fruit juice sterilization temperature sets, at 92 DEG C of temperature, using horizontal sterilization, sterilize
Time 20min.The fruit juice product room temperature holding time is 11.3 months.
Embodiment two
Fruit juice dilutes: adds 13.75 tons 60 DEG C of water in high shear tank, 1.25 tons of fruit juice added in high shear tank,
Shearing 10min.
The interpolation of stabilizer/sugar: add the water of 85 DEG C of 450kg in high shear tank, open shearing, 45kg stabilizer
Add in shearing tank with sugar, shear 20min, pump into the material-compound tank specified it is desirable to stabilizer dissolving fully, is no lumpd.Shear
Mixed liquor stir 5min, mix homogeneously in material-compound tank.
Again appropriate sweeting agent, acidic flavoring agent, pigment, essence are added in above-mentioned mixed liquor successively, add that specifies to open
In the material-compound tank of dynamic stirring, mix homogeneously, after measuring physical and chemical index, enter next procedure.
Homogenizing, filtration: after dispensing constant volume, at 60 DEG C, homogenizing is forced into 22mpa to material-compound tank temperature control, then fruit juice employing
200 mesh filter screens filter.
Fill: fill temperature, with the thermometer in storage tank, does not do check requirements；Fill liquid level: will meeting net content
Under the premise of asking, you can gland；Key quality parameters: liquid level, color, soluble solid, capping, diameter；By unqualified for liquid level,
There is the semi-finished product detection that impurity, bottle outer surface dirt, capping are off quality；
Sterilization: sterilized by the parameter that fruit juice sterilization temperature sets, at 94 DEG C of temperature, using horizontal sterilization, sterilize
Time 18min.The fruit juice product room temperature holding time is 10.9 months.
Embodiment three
Fruit juice dilutes: adds 13.64 tons 65 DEG C of water in high shear tank, 1.364 tons of fruit juice added in high shear tank,
Shearing 10min.
The interpolation of stabilizer/sugar: add the water of 80 DEG C of 450kg in high shear tank, open shearing, 45kg stabilizer
Add in shearing tank with sugar, shear 20min, pump into the material-compound tank specified it is desirable to stabilizer dissolving fully, is no lumpd.Shear
Mixed liquor stir 5min, mix homogeneously in material-compound tank.
Again appropriate sweeting agent, acidic flavoring agent, pigment, essence are added in above-mentioned mixed liquor successively, add that specifies to open
In the material-compound tank of dynamic stirring, mix homogeneously, after measuring physical and chemical index, enter next procedure.
Homogenizing, filtration: after dispensing constant volume, at 65 DEG C, homogenizing is forced into 25mpa to material-compound tank temperature control, then fruit juice employing
200 mesh filter screens filter.
Fill: fill temperature, with the thermometer in storage tank, does not do check requirements；Fill liquid level: will meeting net content
Under the premise of asking, you can gland；Key quality parameters: liquid level, color, soluble solid, capping, diameter；By unqualified for liquid level,
There is the semi-finished product detection that impurity, bottle outer surface dirt, capping are off quality；
Sterilization: sterilized by the parameter that fruit juice sterilization temperature sets, at 92 DEG C of temperature, using horizontal sterilization, sterilize
Time 22min.The fruit juice product room temperature holding time is 15.9 months.
Claims (10)
1. a kind of juice production technique it is characterised in that: include step:
A. fruit juice dilution: add water in high shear tank, then fruit juice is added in high shear tank, shear 10min, the matter of described water
Measure 9-11 times for juice quality；
B. the addition of additive: add water in high shear tank, then fruit juice stabilizer or stabilizer and sugar are added high shear
5-10min is sheared in tank；
C. uniform filtration: mixed liquor is forced into 20-25mpa in 60-70 DEG C of constant temperature, the pressurization retention time is 0-3h, then with filter
Net filtration；
D. fill and sterilization: fruit juice is filled into container, then fruit juice is sterilized 20 with horizontal sterilization mode in 92 ± 2 DEG C of constant temperature
±2min.
2. juice production technique according to claim 1 it is characterised in that: the temperature of water adding in described step a is
60-70℃.
3. juice production technique according to claim 1 it is characterised in that: the quality of water adding in described step a is
10 times of juice quality.
4. juice production technique according to claim 1 it is characterised in that: the temperature of water adding in described step b is
85-95℃.
5. juice production technique according to claim 1 it is characterised in that: the quality of the water being added in described step b
For adding 10 times of the gross mass of stabilizer and/or sugar.
6. juice production technique according to claim 1 it is characterised in that: in described step c, constant temperature is forced into 22-
23mpa.
7. juice production technique according to claim 1 it is characterised in that: the filter screen filtering use in described step d is
200 mesh filter screens.
8. juice production technique according to claim 1 it is characterised in that: in described step d container filling be glass material
Matter.
9. juice production technique according to claim 1 it is characterised in that: described step c carry out before step b be obtained
Mixed liquor in add sweeting agent, acidic flavoring agent, pigment, essence, then mix homogeneously.
10. juice production technique according to claim 1 it is characterised in that: in described step b, the addition of stabilizer is
2-3kg/ ton fruit juice mixed liquor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610887035.0A CN106360188A (en) | 2016-10-11 | 2016-10-11 | Fruit juice production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610887035.0A CN106360188A (en) | 2016-10-11 | 2016-10-11 | Fruit juice production process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106360188A true CN106360188A (en) | 2017-02-01 |
Family
ID=57896289
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610887035.0A Pending CN106360188A (en) | 2016-10-11 | 2016-10-11 | Fruit juice production process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106360188A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106942537A (en) * | 2017-03-27 | 2017-07-14 | 陈顶凯 | Mango juice manufacturing technique |
| CN108323657A (en) * | 2018-02-07 | 2018-07-27 | 吕梁野山坡食品有限责任公司 | A kind of preparation process of date-wolfberry fruit sea-buckthorn composite beverage underflow |
| CN111631326A (en) * | 2020-06-09 | 2020-09-08 | 安阳昊润农业科技有限公司 | Fruit juice production process |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1077864A (en) * | 1992-04-30 | 1993-11-03 | 山东肥城酒厂 | The processing method of Fei peach fruit squashes beverage |
| CN1085407A (en) * | 1993-06-11 | 1994-04-20 | 海口盛豪实业有限公司 | Natural dahlia fruit juice beverage series |
| CN1147919A (en) * | 1996-08-17 | 1997-04-23 | 昆明天成食品工业有限公司 | Tea beverage made of yunnan olive, and method for producing same |
| CN101129197A (en) * | 2007-09-30 | 2008-02-27 | 山西厦普赛尔食品饮料股份有限公司 | Calcium fruit juice beverage and preparing process thereof |
| CN102742891A (en) * | 2012-07-24 | 2012-10-24 | 上海沪香果业专业合作社 | Loquat fruit juice beverage and production process thereof |
| CN103584230A (en) * | 2013-11-30 | 2014-02-19 | 大连润扬科技发展有限公司 | Intestine smoothing and constipation relieving beverage and preparation method thereof |
-
2016
- 2016-10-11 CN CN201610887035.0A patent/CN106360188A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1077864A (en) * | 1992-04-30 | 1993-11-03 | 山东肥城酒厂 | The processing method of Fei peach fruit squashes beverage |
| CN1085407A (en) * | 1993-06-11 | 1994-04-20 | 海口盛豪实业有限公司 | Natural dahlia fruit juice beverage series |
| CN1147919A (en) * | 1996-08-17 | 1997-04-23 | 昆明天成食品工业有限公司 | Tea beverage made of yunnan olive, and method for producing same |
| CN101129197A (en) * | 2007-09-30 | 2008-02-27 | 山西厦普赛尔食品饮料股份有限公司 | Calcium fruit juice beverage and preparing process thereof |
| CN102742891A (en) * | 2012-07-24 | 2012-10-24 | 上海沪香果业专业合作社 | Loquat fruit juice beverage and production process thereof |
| CN103584230A (en) * | 2013-11-30 | 2014-02-19 | 大连润扬科技发展有限公司 | Intestine smoothing and constipation relieving beverage and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106942537A (en) * | 2017-03-27 | 2017-07-14 | 陈顶凯 | Mango juice manufacturing technique |
| CN108323657A (en) * | 2018-02-07 | 2018-07-27 | 吕梁野山坡食品有限责任公司 | A kind of preparation process of date-wolfberry fruit sea-buckthorn composite beverage underflow |
| CN111631326A (en) * | 2020-06-09 | 2020-09-08 | 安阳昊润农业科技有限公司 | Fruit juice production process |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP2048949B1 (en) | Preservatives based on carboxylic anhydrides | |
| CN106360188A (en) | Fruit juice production process | |
| CN109198014A (en) | One kind being stored at room temperature drinking yoghourt and preparation method thereof | |
| CN101653285B (en) | Method for producing corn juice beverage and prepared corn juice beverage | |
| CN105011233B (en) | Ocypode juice and preparation method thereof | |
| CN106867790A (en) | A kind of health type oranges and tangerines fermented wine brewing method | |
| CN109315646A (en) | A method of preparing fructus lycii magma fruit juice | |
| CN103518846A (en) | Hippophae rhamnoides juice milk drink and preparation method thereof | |
| CN102839079A (en) | Lemon wine and preparation method thereof | |
| WO2010054712A1 (en) | Method for increasing the extraction yield of functional ingredients of hops and device for performing the method, and mixture suitable for said method, and beverage produced using said method | |
| CN105454772A (en) | Alcohol component or malt extract particles, and food/beverage containing alcohol component or malt extract particles | |
| JP2736605B2 (en) | Liquid material sterilization method | |
| CN101112249A (en) | Method for preparation of yam beverage | |
| CN108497239A (en) | A kind of production method of sweet and sour lime-preserved egg beverage | |
| CN107307239A (en) | A kind of processing method of mango | |
| US5750181A (en) | Preparation of fresh comminuted onions | |
| CN106942537A (en) | Mango juice manufacturing technique | |
| CN114304272A (en) | Cistanche deserticola modulated milk | |
| DE60213682T2 (en) | FLOUR TREATMENT PROCESS | |
| CN110214877A (en) | Beverage and preparation method thereof | |
| CN101709248B (en) | Production process for intensified nutritional coffee beer | |
| CN108587851A (en) | A kind of preparation method of red certain kind of berries Rubus corchorifolius fruit vinegar beverage | |
| WO2019229215A2 (en) | High-pressure process, in particular for preserving items of food, pharmaceuticals and cosmetics, and high-pressure apparatus | |
| DE1492485A1 (en) | Food processing method and the like. | |
| US605190A (en) | William sellman |
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: 20170201 |
|
| RJ01 | Rejection of invention patent application after publication |