CN1065089A - Sugarcane juice new beverage - Google Patents
Sugarcane juice new beverage Download PDFInfo
- Publication number
- CN1065089A CN1065089A CN 92103270 CN92103270A CN1065089A CN 1065089 A CN1065089 A CN 1065089A CN 92103270 CN92103270 CN 92103270 CN 92103270 A CN92103270 A CN 92103270A CN 1065089 A CN1065089 A CN 1065089A
- Authority
- CN
- China
- Prior art keywords
- add
- juice
- beverage
- make
- cocoa
- 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
Abstract
Utilization sugarcane pressed juice by whizzer or filter elimination dregs, adds red enzyme and makes sweet wine; Add carbonic acid gas etc. and make delicious carbonated drink; With cocoa powder or add theobroma oil again and make high calorie beverages such as cocoa or chocolate; Make delicious and be rich in the beverage of nutrition with straight juice or vegetables juice.
Description
The sugarcane pressed juice contains multiple beneficial HUMAN HEALTH composition.The sugar cane juice of squeezing out is by whizzer or filter elimination dregs.
1, add red enzymic fermentation, the cellar for storing things is deposited certain hour and is made sweet wine.
2, through the high temperature instantaneous sterilization, and behind the deactivating enzyme, then vacuum outgas, concentrated, cooling adds an amount of sanitas and is stored as basic beverage.Face the time spent, be diluted to comfortable mouthfeel with cold boiling water:
1. carbonating or add the medicinal sodium bicarbonate of 0.25%-0.5% is made delicious carbonated drink.
2. add the cocoa powder of 30%-40% or add theobroma oil again and make cocoa or chocolate high calorie beverage.
3. adding suitable straight juice or vegetables juice makes delicious and is rich in the beverage of nutrition.
Claims (2)
- Squeeze out after the sugar cane juice, by whizzer or filter elimination dregs.1, add red enzymic fermentation, the cellar for storing things is deposited certain hour and is made sweet wine.
- 2, through the high temperature instantaneous sterilization, and behind the deactivating enzyme, then vacuum outgas, concentrated, cooling add an amount of sanitas and are stored as basic beverage.Face the time spent, be diluted to comfortable mouthfeel:1. carbonating or add the medicinal sodium bicarbonate of 0.25%-0.5% and make delicious carbonated drink.2. with cocoa powder or add theobroma oil again and make cocoa or chocolate high calorie beverage.3. adding suitable straight juice or vegetables juice makes delicious and is rich in the beverage of nutrition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 92103270 CN1065089A (en) | 1992-05-08 | 1992-05-08 | Sugarcane juice new beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 92103270 CN1065089A (en) | 1992-05-08 | 1992-05-08 | Sugarcane juice new beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1065089A true CN1065089A (en) | 1992-10-07 |
Family
ID=4940108
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 92103270 Pending CN1065089A (en) | 1992-05-08 | 1992-05-08 | Sugarcane juice new beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1065089A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1060515C (en) * | 1996-09-05 | 2001-01-10 | 徐维信 | Method for preparing flower wine |
| CN1065908C (en) * | 1995-12-18 | 2001-05-16 | 邓申义 | Vegetable liquor |
| CN101125011B (en) * | 2006-08-18 | 2010-08-11 | 董民生 | Cocoa carbonic acid beverage preparing process |
| CN104059812A (en) * | 2014-05-14 | 2014-09-24 | 安徽天下福酒业有限公司 | Coconut/sugarcane rice wine |
| CN107779349A (en) * | 2017-11-24 | 2018-03-09 | 中南林业科技大学 | A kind of preparation method of orange taste peppermint carbonic acid fruit wine |
-
1992
- 1992-05-08 CN CN 92103270 patent/CN1065089A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1065908C (en) * | 1995-12-18 | 2001-05-16 | 邓申义 | Vegetable liquor |
| CN1060515C (en) * | 1996-09-05 | 2001-01-10 | 徐维信 | Method for preparing flower wine |
| CN101125011B (en) * | 2006-08-18 | 2010-08-11 | 董民生 | Cocoa carbonic acid beverage preparing process |
| CN104059812A (en) * | 2014-05-14 | 2014-09-24 | 安徽天下福酒业有限公司 | Coconut/sugarcane rice wine |
| CN104059812B (en) * | 2014-05-14 | 2015-12-30 | 安徽天下福酒业有限公司 | A kind of coconut sugarcane rice wine |
| CN107779349A (en) * | 2017-11-24 | 2018-03-09 | 中南林业科技大学 | A kind of preparation method of orange taste peppermint carbonic acid fruit wine |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |