CN106562141A - Fragrant pear juice drink - Google Patents
Fragrant pear juice drink Download PDFInfo
- Publication number
- CN106562141A CN106562141A CN201610870098.5A CN201610870098A CN106562141A CN 106562141 A CN106562141 A CN 106562141A CN 201610870098 A CN201610870098 A CN 201610870098A CN 106562141 A CN106562141 A CN 106562141A
- Authority
- CN
- China
- Prior art keywords
- fragrant pear
- fragrant
- juice
- pear juice
- 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
- 235000015206 pear juice Nutrition 0.000 title claims abstract description 38
- 241000220324 Pyrus Species 0.000 claims abstract description 58
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical class C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 13
- 230000000975 bioactive effect Effects 0.000 claims abstract description 13
- 239000011575 calcium Substances 0.000 claims abstract description 13
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 13
- 235000010352 sodium erythorbate Nutrition 0.000 claims abstract description 13
- 239000004320 sodium erythorbate Substances 0.000 claims abstract description 13
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 claims abstract description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000021017 pears Nutrition 0.000 claims abstract description 5
- 235000014443 Pyrus communis Nutrition 0.000 claims description 53
- 235000013361 beverage Nutrition 0.000 claims description 23
- 238000000034 method Methods 0.000 claims description 12
- 239000011550 stock solution Substances 0.000 claims description 10
- 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 description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 8
- 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 description 8
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 230000007159 enucleation Effects 0.000 claims description 5
- 230000014759 maintenance of location Effects 0.000 claims description 5
- 101100129915 Escherichia coli (strain K12) melB gene Proteins 0.000 claims description 3
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 206010011224 Cough Diseases 0.000 abstract description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 208000026435 phlegm Diseases 0.000 abstract description 3
- 235000012907 honey Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000015165 citric acid Nutrition 0.000 abstract 1
- 235000010449 maltitol Nutrition 0.000 abstract 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 abstract 1
- 229940035436 maltitol Drugs 0.000 abstract 1
- 239000000845 maltitol Substances 0.000 abstract 1
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 150000005846 sugar alcohols Chemical class 0.000 description 4
- 230000036772 blood pressure Effects 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 1
- 239000001263 FEMA 3042 Substances 0.000 description 1
- AEMRFAOFKBGASW-UHFFFAOYSA-N Glycolic acid Chemical compound OCC(O)=O AEMRFAOFKBGASW-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 201000011510 cancer Diseases 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
- 230000005961 cardioprotection Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000004165 myocardium Anatomy 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000013944 peach juice Nutrition 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B 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
- 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 present invention discloses fragrant pear juice drink. The fragrant pear juice drink is characterized by comprising the following raw materials in weight percentages: 8%-12% of fragrant pears, 3%-5% of honey, 2%-3% of citric acids, 1%-3% of water-soluble bioactive calcium, 1%-2% of maltitol, 0.5%-1% of sodium erythorbate, and the balanced being pure water. The products are authentic in juice and taste, clear, bright and transparent, and rich in nutrition, have a delicate and sweet flavor of the fragrant pears, are easily absorbed by human body, help to digest, and can also remove phlegm and stop cough.
Description
Technical field
The present invention relates to food technology field, and in particular to a kind of fragrant pear juice beverage.
Background technology
Fragrant pear, Uighur are characterized in thin aromatic flavor, thin skin, meat, the how sweet shortcake of juice, clearly may be used " milk Lyceum is carried "
Mouthful, fragrant pear is big with Kuerle delicious pear yield, and quality is good, Kuerle delicious pear, be Xinjiang in one of fruit most well-known at home and abroad,
It is described as " China's honey pears ", " treasure in pears " in overseas on market.
The effect of fragrant pear：1. lessen fatigue, strengthen cardiac muscle living containing abundant vitamin B group, energy cardioprotection in fragrant pear
Power, reduces blood pressure；2. the composition such as glycocide and tannic acid contained by fragrant pear, energy expelling phlegm for arresting cough, have maintenance action to throat；3. fragrant pear
Have compared with polysaccharose substance and multivitamin, be easily absorbed by the body, appetite stimulator has protective effect to liver；4. fragrant pear property
Cool and energy heat clearing away calmness, often to eat can make blood pressure recover normal, improve rocky symptom；5. eating fragrant pear can prevent tremulous pulse athero-
Hardening, suppresses the formation of carcinogen nitrosamine, so as to cancer-resisting；6. the pectin content in fragrant pear is very high, contributes to digestion.
Beverage referred to water as base stock, by different formula and fabrication process out, is directly drunk for people
Liquid food.Beverage in addition to it can provide moisture, due in the beverage of different cultivars containing inequality it is sugared, sour, dimension life
The nutritional labelings such as element, aminoacid, mineral and inorganic salt, therefore with certain nutrition.
The content of the invention
For above-mentioned, it is an object of the invention to provide a kind of peach juice beverage.
The present invention is adopted the technical scheme that：
A kind of fragrant pear juice beverage, is made up of according to percentage by weight following raw materials according：Fragrant pear 8%-12%, Mel 3%-5%,
Citric acid 2%-3%, water-soluble bioactive calcium 1%-3%, maltose alcohol 1%-2%, sodium erythorbate 0.5%-1%,
Remainder is pure water.
Preferably, described fragrant pear juice beverage, is made up of according to percentage by weight following raw materials according：Fragrant pear 10%, Mel
4%th, citric acid 2.5%, water-soluble bioactive calcium 2%, maltose alcohol 1.5%, sodium erythorbate 0.75%, remainder
For pure water.
The preparation method of the fragrant pear juice beverage, comprises the technical steps that：
1) the good fragrant pear of growth conditions is selected, is cleaned, remove the peel enucleation, stripping and slicing；
2) fragrant pear block is put in juice extractor, the process that carries out squeezing the juice obtains fragrant pear serosity；
3) the fragrant pear serosity of gained is filtered, obtains fragrant pear stock solution；
4) fragrant pear, Mel, citric acid, water-soluble bioactive calcium, wheat are added in fragrant pear stock solution according to percentage by weight
Bud sugar alcohol, sodium erythorbate and pure water, and be stirred for uniformly, obtaining fragrant pear juice mixed liquor；
5) fragrant pear juice mixed liquor is carried out into ultrahigh-pressure sterilization in the environment of pressure is 500-600MPa, the retention time is
20-30 minutes；
6), after the fragrant pear juice mixed liquor cooling a period of time after process to be sterilized, fragrant pear juice beverage finished product can be obtained.
It is an advantage of the invention that：
1) product of the present invention is genuine, limpid transparent, nutritious, with the fresh and sweet local flavor of fragrant pear；This product is easily by people
Body absorbs, and contributes to digestion, can be with expelling phlegm for arresting cough；
2) supertension sterilize is adopted in the preparation process of fragrant pear juice, effectively prevent traditional thermal sterilization and process due to high temperature
Heat sterilization, and the products taste local flavor for causing declines and nutrient component damages.
Specific embodiment
The above of the present invention is described in further detail again below by way of the form for preparing embodiment, but should not
This scope for being interpreted as above-mentioned theme of the invention is only limitted to into Examples below, all skills realized based on the above of the present invention
Art belongs to the scope of the present invention.
Embodiment 1
A kind of fragrant pear juice beverage, is made up of according to percentage by weight following raw materials according：Fragrant pear 8%, Mel 3%, citric acid
2%th, water-soluble bioactive calcium 1%, maltose alcohol 1%, sodium erythorbate 0.5%, remainder are pure water.
The preparation method of the fragrant pear juice beverage, comprises the technical steps that：
1) the good fragrant pear of growth conditions is selected, is cleaned, remove the peel enucleation, stripping and slicing；
2) fragrant pear block is put in juice extractor, the process that carries out squeezing the juice obtains fragrant pear serosity；
3) the fragrant pear serosity of gained is filtered, obtains fragrant pear stock solution；
4) fragrant pear, Mel, citric acid, water-soluble bioactive calcium, wheat are added in fragrant pear stock solution according to percentage by weight
Bud sugar alcohol, sodium erythorbate and pure water, and be stirred for uniformly, obtaining fragrant pear juice mixed liquor；
5) fragrant pear juice mixed liquor is carried out into ultrahigh-pressure sterilization in the environment of pressure is 500MPa, the retention time is 20 points
Clock；
6), after the fragrant pear juice mixed liquor cooling a period of time after process to be sterilized, fragrant pear juice beverage finished product can be obtained.
Embodiment 2
A kind of fragrant pear juice beverage, is made up of according to percentage by weight following raw materials according：Fragrant pear 10%, Mel 4%, citric acid
2.5%th, water-soluble bioactive calcium 2%, maltose alcohol 1.5%, sodium erythorbate 0.75%, remainder are pure water.
The preparation method of the fragrant pear juice beverage, comprises the technical steps that：
1) the good fragrant pear of growth conditions is selected, is cleaned, remove the peel enucleation, stripping and slicing；
2) fragrant pear block is put in juice extractor, the process that carries out squeezing the juice obtains fragrant pear serosity；
3) the fragrant pear serosity of gained is filtered, obtains fragrant pear stock solution；
4) fragrant pear, Mel, citric acid, water-soluble bioactive calcium, wheat are added in fragrant pear stock solution according to percentage by weight
Bud sugar alcohol, sodium erythorbate and pure water, and be stirred for uniformly, obtaining fragrant pear juice mixed liquor；
5) fragrant pear juice mixed liquor is carried out into ultrahigh-pressure sterilization in the environment of pressure is 550MPa, the retention time is 25 points
Clock；
6), after the fragrant pear juice mixed liquor cooling a period of time after process to be sterilized, fragrant pear juice beverage finished product can be obtained.
Embodiment 3
A kind of fragrant pear juice beverage, is made up of according to percentage by weight following raw materials according：Fragrant pear 12%, Mel 5%, citric acid
3%th, water-soluble bioactive calcium 3%, maltose alcohol 2%, sodium erythorbate 1%, remainder are pure water.
The preparation method of the fragrant pear juice beverage, comprises the technical steps that：
1) the good fragrant pear of growth conditions is selected, is cleaned, remove the peel enucleation, stripping and slicing；
2) fragrant pear block is put in juice extractor, the process that carries out squeezing the juice obtains fragrant pear serosity；
3) the fragrant pear serosity of gained is filtered, obtains fragrant pear stock solution；
4) fragrant pear, Mel, citric acid, water-soluble bioactive calcium, wheat are added in fragrant pear stock solution according to percentage by weight
Bud sugar alcohol, sodium erythorbate and pure water, and be stirred for uniformly, obtaining fragrant pear juice mixed liquor；
5) fragrant pear juice mixed liquor is carried out into ultrahigh-pressure sterilization in the environment of pressure is 600MPa, the retention time is 30 points
Clock；
6), after the fragrant pear juice mixed liquor cooling a period of time after process to be sterilized, fragrant pear juice beverage finished product can be obtained.
Claims (3)
1. a kind of fragrant pear juice beverage, it is characterised in that be made up of according to percentage by weight following raw materials according：Fragrant pear 8%-12%, Mel
3%-5%, citric acid 2%-3%, water-soluble bioactive calcium 1%-3%, maltose alcohol 1%-2%, sodium erythorbate
0.5%-1%, remainder are pure water.
2. fragrant pear juice beverage according to claim 1, it is characterised in that be made up of according to percentage by weight following raw materials according：It is fragrant
Pears 10%, Mel 4%, citric acid 2.5%, water-soluble bioactive calcium 2%, maltose alcohol 1.5%, sodium erythorbate
0.75%th, remainder is pure water.
3. the preparation method of fragrant pear juice beverage according to claim 1 or claim 2, it is characterised in that comprise the technical steps that：
1) the good fragrant pear of growth conditions is selected, is cleaned, remove the peel enucleation, stripping and slicing；
2) fragrant pear block is put in juice extractor, the process that carries out squeezing the juice obtains fragrant pear serosity；
3) the fragrant pear serosity of gained is filtered, obtains fragrant pear stock solution；
4) fragrant pear, Mel, citric acid, water-soluble bioactive calcium, maltose are added in fragrant pear stock solution according to percentage by weight
Alcohol, sodium erythorbate and pure water, and be stirred for uniformly, obtaining fragrant pear juice mixed liquor；
5) fragrant pear juice mixed liquor is carried out into ultrahigh-pressure sterilization in the environment of pressure is 500-600MPa, the retention time is 20-30
Minute；
6), after the fragrant pear juice mixed liquor cooling a period of time after process to be sterilized, fragrant pear juice beverage finished product can be obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610870098.5A CN106562141A (en) | 2016-09-27 | 2016-09-27 | Fragrant pear juice drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610870098.5A CN106562141A (en) | 2016-09-27 | 2016-09-27 | Fragrant pear juice drink |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106562141A true CN106562141A (en) | 2017-04-19 |
Family
ID=58532681
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610870098.5A Pending CN106562141A (en) | 2016-09-27 | 2016-09-27 | Fragrant pear juice drink |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106562141A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108522915A (en) * | 2018-03-19 | 2018-09-14 | 贵州兴正现代农业发展有限公司 | The processing technology of snow pear juice |
| CN113142435A (en) * | 2021-05-08 | 2021-07-23 | 闽南师范大学 | Bergamot pear and lemon compound beverage and preparation method thereof |
| CN114343100A (en) * | 2021-12-03 | 2022-04-15 | 新疆玉昆仑天然食品工程有限公司 | Method for preparing bergamot pear juice by combining static high pressure and ultrahigh pressure sterilization |
-
2016
- 2016-09-27 CN CN201610870098.5A patent/CN106562141A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108522915A (en) * | 2018-03-19 | 2018-09-14 | 贵州兴正现代农业发展有限公司 | The processing technology of snow pear juice |
| CN113142435A (en) * | 2021-05-08 | 2021-07-23 | 闽南师范大学 | Bergamot pear and lemon compound beverage and preparation method thereof |
| CN114343100A (en) * | 2021-12-03 | 2022-04-15 | 新疆玉昆仑天然食品工程有限公司 | Method for preparing bergamot pear juice by combining static high pressure and ultrahigh pressure sterilization |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102550650A (en) | Preparation process of fruit can | |
| CN104041881A (en) | Giant salamander polypeptide beverage and preparation method thereof | |
| CN103931979A (en) | Grape jelly | |
| CN104543648A (en) | Jam with multiple nutrients and making method of jam | |
| CN103494278A (en) | Apple juice | |
| CN109673899A (en) | A kind of preparation method of vinegar egg polypeptide beverage | |
| CN106562141A (en) | Fragrant pear juice drink | |
| CN103229825A (en) | Longan can and preparation method thereof | |
| CN102228116B (en) | Cichorium endivia L. tea drink and preparation method thereof | |
| CN104256033A (en) | Preparation method of pineapple slices | |
| CN102742749A (en) | Preparation method of fig health-care jam | |
| CN104509805A (en) | Making method for canned pineapple in syrup | |
| CN108077893A (en) | A kind of onion Auricularia auricula sauce | |
| CN106418523A (en) | Stable type actinidia arguta functional healthcare curd | |
| CN102669508A (en) | Preparation method of fig health-care jam | |
| CN111000157A (en) | Baked dried beef pickled by bromelain and preparation method thereof | |
| CN104509577A (en) | Processing technology for canned fig health honey | |
| CN105746709A (en) | Making method of pear juice, milk and lactic-acid beverage | |
| CN105231416A (en) | Method for making flavored pineapple jam | |
| CN105166697A (en) | Snow pear, adenophora elata and polished glutinous rice cakes and making method thereof | |
| CN105011171A (en) | Method for preparing pickled radish food | |
| CN104137940A (en) | Method for preparing fermented chicken meat floss soft sweets | |
| CN106551212A (en) | A kind of orange beverage | |
| CN106562189A (en) | Sweet corn can and production method thereof | |
| CN106912664A (en) | A kind of slim plum of green tea ferment and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170419 |
|
| WD01 | Invention patent application deemed withdrawn after publication |