CN106616084A - Method for preparing dragonfruit juice - Google Patents
Method for preparing dragonfruit juice Download PDFInfo
- Publication number
- CN106616084A CN106616084A CN201510705609.3A CN201510705609A CN106616084A CN 106616084 A CN106616084 A CN 106616084A CN 201510705609 A CN201510705609 A CN 201510705609A CN 106616084 A CN106616084 A CN 106616084A
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- juice
- dragon fruit
- dragonfruit
- dragonfruit juice
- fruit
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- 235000020419 dragon fruit juice Nutrition 0.000 title claims abstract description 51
- 238000000034 method Methods 0.000 title abstract description 4
- 244000157072 Hylocereus undatus Species 0.000 claims abstract description 58
- 235000018481 Hylocereus undatus Nutrition 0.000 claims abstract description 58
- 240000007087 Apium graveolens Species 0.000 claims abstract description 25
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 25
- 235000010591 Appio Nutrition 0.000 claims abstract description 25
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 21
- 238000002360 preparation method Methods 0.000 claims description 29
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 235000013399 edible fruits Nutrition 0.000 claims description 14
- 229930006000 Sucrose Natural products 0.000 claims description 10
- 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 claims description 10
- 239000012266 salt solution Substances 0.000 claims description 10
- 239000000243 solution Substances 0.000 claims description 10
- 239000005720 sucrose Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 6
- 230000035613 defoliation Effects 0.000 claims description 5
- 235000015203 fruit juice Nutrition 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 238000012859 sterile filling Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000001808 Ceanothus spinosus Nutrition 0.000 claims description 3
- 241001264786 Ceanothus spinosus Species 0.000 claims description 3
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 3
- 239000010931 gold Substances 0.000 claims description 3
- 229910052737 gold Inorganic materials 0.000 claims description 3
- 241000165940 Houjia Species 0.000 claims description 2
- 238000002386 leaching Methods 0.000 claims 1
- 230000008901 benefit Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 2
- 230000004531 blood pressure lowering effect Effects 0.000 abstract 1
- 230000000249 desinfective effect Effects 0.000 abstract 1
- 230000000055 hyoplipidemic effect Effects 0.000 abstract 1
- 210000004243 sweat Anatomy 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 229910052742 iron Inorganic materials 0.000 description 4
- 239000011574 phosphorus Substances 0.000 description 4
- 229910052698 phosphorus Inorganic materials 0.000 description 4
- 102000009027 Albumins Human genes 0.000 description 2
- 108010088751 Albumins Proteins 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 102000015781 Dietary Proteins Human genes 0.000 description 2
- 108010010256 Dietary Proteins Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 229930003471 Vitamin B2 Natural products 0.000 description 2
- 229930003537 Vitamin B3 Natural products 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- 235000007215 black sesame Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 230000001077 hypotensive effect Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 229960003512 nicotinic acid Drugs 0.000 description 2
- DFPAKSUCGFBDDF-UHFFFAOYSA-N nicotinic acid amide Natural products NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- 235000019157 thiamine Nutrition 0.000 description 2
- JZRWCGZRTZMZEH-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 2
- 239000011721 thiamine Substances 0.000 description 2
- 235000019164 vitamin B2 Nutrition 0.000 description 2
- 239000011716 vitamin B2 Substances 0.000 description 2
- 235000019160 vitamin B3 Nutrition 0.000 description 2
- 239000011708 vitamin B3 Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 244000047855 Acalypha wilkesiana Species 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 208000001333 Colorectal Neoplasms Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 235000010837 Echinocereus enneacanthus subsp brevispinus Nutrition 0.000 description 1
- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241001677302 Hylocereus Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000004575 stone 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
- 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)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to the field of food processing, and more specifically relates to a method for preparing a dragonfruit juice. The method comprises the following steps: selecting the material and cutting the material into blocks, preparing the dragonfruit pieces, preparing celery juice, preparing the dragonfruit juice, disinfecting the dragonfruit juice, and loading the dragonfruit juice. The dragonfruit juice has hypolipidemic effect, the celery juice has blood pressure lowering effect, and combination of the dragonfruit juice and the celery juice has the advantages of sweat taste and has health care effect.
Description
【Technical field】
The present invention relates to food processing field, and in particular to the preparation method of Dragonfruit Juice.
【Technical background】
Dragon fruit (Latin literary fame：Hylocereus undulatus Britt), also known as Hylocereus undatus, passion plant, Pitaya fruit, jade
Long Guo.Dragon fruit is sweet flat, main nutrient composition have protein, dietary fiber, vitamin B2, vitamin B3, vitamin C,
Iron, phosphorus, calcium, magnesium, potassium etc..Rich in a large amount of pulps, there is abundant carrotene, Aneurine, B2, B3, B12,
C etc., (seed of black sesame) is more containing mineral matter and various enzymes, albumin, fibers such as abundant calcium, phosphorus, iron in fruit stone
Matter and high concentration natural colouring matter anthocyanidin.Dragon fruit has fat-reducing, reduces blood sugar, ease constipation, the aqueous soluble dietary of prevention colorectal cancer
Fiber.The fruit seed of dragon fruit, containing a large amount of unrighted acids and polyphenoils, it may have many health-care efficacies.But
At present, dragon fruit is rarely used in deep processing mainly to eat raw based on pulp.With the continuous improvement of dragon fruit yield, much
Dragon fruit thus causes part dragon fruit and also has not enough time to sell, just in the state that supply exceed demand on the market in area
Corruption breaks down excessively or undue dehydration.Deep process technology to dragon fruit, can greatly improve the economic benefit of dragon fruit, moreover it is possible to adapt to
The various demands of different crowd.
【The content of the invention】
The invention provides a kind of taste sweetness is good to eat, with reducing blood lipid, hypotensive effect, the simple dragon fruit of preparation method
The preparation method of juice.
A kind of preparation method of Dragonfruit Juice, comprises the following steps：
The ripe fresh dragon fruit of step 1, selection is raw material, is cleaned, and removes pericarp；
Step 2, take dragon fruit pulp in step 1 and be cut into long 2-3 centimetre, wide 1-1.5 centimetre fruit block, and be placed on concentration
After soaking 30-40 minutes in the sucrose solution of 10%-20%, take out standby；
Step 3, the fresh celery defoliation of selection stay stalk, after cleaning up, squeezed the juice with it, obtain Celery Juice, standby；
Step 4, by ratio of weight and the number of copies it is 100-120: 30-40 mixing by Dragonfruit Juice, Celery Juice, and stirs, Ran Houjia
The PH for entering the citric acid regulation blended fruit juice of 1-2 parts is 5-6, obtains Dragonfruit Juice；
Step 5, the Dragonfruit Juice for obtaining step 4 carry out high-temperature sterilization at 95-100 DEG C, and sterilization time was controlled in the 10-15 seconds；
Step 6,0-5 DEG C will be cooled in 10 minutes through the Dragonfruit Juice of high-temperature sterilization immediately, sterile filling, you can obtain
Finished product Dragonfruit Juice.
Preferably, the preparation method of described Dragonfruit Juice, the dragon fruit in step 1 is first with the salt solution that mass fraction is 2%-5%
Cleaning 2-3 time, then washed 2-3 time with clear water.
Preferably, the preparation method of described Dragonfruit Juice, the temperature that dragon fruit fruit block is immersed in sucrose solution in step 2 is
30-35℃。
Preferably, the preparation method of described Dragonfruit Juice, the celery in step 3 is first clear with the salt solution that mass fraction is 2%-5%
Wash 2-3 time, then washed 2-3 time with clear water.
Preferably, the preparation method of described Dragonfruit Juice, dragon fruit can be red heart dragon fruit, gold zone dragon fruit or white
Any one in heart dragon fruit.
Dragonfruit Juice of the present invention has the advantages that：
Dragonfruit Juice sweetness of the present invention is good to eat, without any pigment, essence, antiseptic kind synthetic.
Dragonfruit Juice nutrient content of the present invention have protein, dietary fiber, vitamin B2, vitamin B3, vitamin C, iron, phosphorus,
Calcium, magnesium, potassium etc..Rich in a large amount of pulps, there are abundant carrotene, Aneurine, B2, B3, B12, C etc., fruit
(seed of black sesame) is more containing mineral matter and various enzymes, albumin, cellulosic and height such as abundant calcium, phosphorus, iron in core
Concentration natural pigment anthocyanidin.
(3) Celery Juice is added with Dragonfruit Juice of the present invention, Celery Juice has hypotensive effect, both ingenious proportionings, taste
It is sweet good to eat, also there is health-care effect.
【Specific embodiment】
With reference to embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited to embodiment
The scope of expression.
Embodiment 1
A kind of preparation method of Dragonfruit Juice, comprises the following steps：
The ripe fresh dragon fruit of step 1, selection is raw material, is cleaned, and removes pericarp；
Step 2, take dragon fruit pulp in step 1 and be cut into long 2-3 centimetre, wide 1-1.5 centimetre fruit block, and be placed on concentration
After soaking 30- minutes in the sucrose solution of 10%-20%, take out standby；
Step 3, the fresh celery defoliation of selection stay stalk, after cleaning up, squeezed the juice with it, obtain Celery Juice, standby；
Step 4, by ratio of weight and the number of copies it is 100: 30 mixing by Dragonfruit Juice, Celery Juice, and stirs, is subsequently adding 2 parts
It is 5-6 that citric acid adjusts the PH of blended fruit juice, obtains Dragonfruit Juice；
Step 5, the Dragonfruit Juice for obtaining step 4 carry out high-temperature sterilization at 95 DEG C, and sterilization time was controlled at 10 seconds；
Step 6,0 DEG C will be cooled in 10 minutes through the Dragonfruit Juice of high-temperature sterilization immediately, sterile filling, you can obtain into
Product Dragonfruit Juice.
The preparation method of the dragon fruit, the dragon fruit in described step 1 is first cleaned 2 times with the salt solution that mass fraction is 2%, then
2 times are washed with clear water.
The preparation method of the dragon fruit, dragon fruit fruit block is immersed in the temperature in sucrose solution for 30 DEG C in described step 2.
The preparation method of the dragon fruit, the celery in described step 3 is first cleaned 2 times with the salt solution that mass fraction is 2%, then is used
Clear water is washed 2 times.
The preparation method of the dragon fruit, described dragon fruit chooses red heart dragon fruit.
Embodiment 2
A kind of preparation method of Dragonfruit Juice, comprises the following steps：
The ripe fresh dragon fruit of step 1, selection is raw material, is cleaned, and removes pericarp；
Step 2, take dragon fruit pulp in step 1 and be cut into long 2-3 centimetre, wide 1-1.5 centimetre fruit block, and be placed on concentration
After soaking 30- minutes in the sucrose solution of 10%-20%, take out standby；
Step 3, the fresh celery defoliation of selection stay stalk, after cleaning up, squeezed the juice with it, obtain Celery Juice, standby；
Step 4, by ratio of weight and the number of copies it is 100: 30 mixing by Dragonfruit Juice, Celery Juice, and stirs, is subsequently adding 2 parts
It is 5-6 that citric acid adjusts the PH of blended fruit juice, obtains Dragonfruit Juice；
Step 5, the Dragonfruit Juice for obtaining step 4 carry out high-temperature sterilization at 95 DEG C, and sterilization time was controlled at 10 seconds；
Step 6,0 DEG C will be cooled in 10 minutes through the Dragonfruit Juice of high-temperature sterilization immediately, sterile filling, you can obtain into
Product Dragonfruit Juice.
The preparation method of the dragon fruit, the dragon fruit in described step 1 is first cleaned 3 times with the salt solution that mass fraction is 3%, then
3 times are washed with clear water.
The preparation method of the dragon fruit, dragon fruit fruit block is immersed in the temperature in sucrose solution for 35 DEG C in described step 2.
The preparation method of the dragon fruit, the celery in described step 3 is first cleaned 3 times with the salt solution that mass fraction is 4%, then is used
Clear water is washed 3 times.
The preparation method of the dragon fruit, described dragon fruit chooses white heart dragon fruit.
Embodiment 3
A kind of preparation method of Dragonfruit Juice, comprises the following steps：
The ripe fresh dragon fruit of step 1, selection is raw material, is cleaned, and removes pericarp；
Step 2, take dragon fruit pulp in step 1 and be cut into long 2-3 centimetre, wide 1-1.5 centimetre fruit block, and be placed on concentration
After soaking 40 minutes in the sucrose solution of 10%-20%, take out standby；
Step 3, the fresh celery defoliation of selection stay stalk, after cleaning up, squeezed the juice with it, obtain Celery Juice, standby；
Step 4, by ratio of weight and the number of copies it is 120: 40 mixing by Dragonfruit Juice, Celery Juice, and stirs, is subsequently adding 1 part
It is 5-6 that citric acid adjusts the PH of blended fruit juice, obtains Dragonfruit Juice；
Step 5, the Dragonfruit Juice for obtaining step 4 carry out high-temperature sterilization at 100 DEG C, and sterilization time was controlled at 15 seconds；
Step 6,0 DEG C will be cooled in 10 minutes through the Dragonfruit Juice of high-temperature sterilization immediately, sterile filling, you can obtain into
Product Dragonfruit Juice.
The preparation method of the dragon fruit, the dragon fruit in described step 1 is first cleaned 2 times with the salt solution that mass fraction is 2%, then
3 times are washed with clear water.
The preparation method of the dragon fruit, dragon fruit fruit block is immersed in the temperature in sucrose solution for 35 DEG C in described step 2.
The preparation method of the dragon fruit, the celery in described step 3 is first cleaned 2 times with the salt solution that mass fraction is 5%, then is used
Clear water is washed 3 times.
The preparation method of the dragon fruit, described dragon fruit chooses gold zone fire dragon fruit.
Claims (5)
1. a kind of preparation method of Dragonfruit Juice, it is characterised in that comprise the following steps：
The ripe fresh dragon fruit of step 1, selection is raw material, is cleaned, and removes pericarp；
Step 2, take dragon fruit pulp in step 1 and be cut into long 2-3 centimetre, wide 1-1.5 centimetre fruit block, and be placed on concentration
After soaking 30-40 minutes in the sucrose solution of 10%-20%, take out standby；
Step 3, the fresh celery defoliation of selection stay stalk, after cleaning up, squeezed the juice with it, obtain Celery Juice, standby；
Step 4, by ratio of weight and the number of copies it is 100-120: 30-40 mixing by Dragonfruit Juice, Celery Juice, and stirs, Ran Houjia
The PH for entering the citric acid regulation blended fruit juice of 1-2 parts is 5-6, obtains Dragonfruit Juice；
Step 5, the Dragonfruit Juice for obtaining step 4 carry out high-temperature sterilization at 95-100 DEG C, and sterilization time was controlled in the 10-15 seconds；
Step 6,0-5 DEG C will be cooled in 10 minutes through the Dragonfruit Juice of high-temperature sterilization immediately, sterile filling, you can obtain
Finished product Dragonfruit Juice.
2. the preparation method of Dragonfruit Juice as claimed in claim 1, it is characterised in that the dragon fruit in described step 1 is first used
Mass fraction is cleaned 2-3 time for the salt solution of 2%-5%, then is washed 2-3 time with clear water.
3. the preparation method of Dragonfruit Juice as claimed in claim 1, it is characterised in that dragon fruit fruit block leaching in described step 2
Temperature of the bubble in sucrose solution is 30-35 DEG C.
4. the preparation method of Dragonfruit Juice as claimed in claim 1, it is characterised in that the celery in described step 3 first uses matter
Amount fraction is cleaned 2-3 time for the salt solution of 2%-5%, then is washed 2-3 time with clear water.
5. the preparation method of Dragonfruit Juice as claimed in claim 1, it is characterised in that described dragon fruit can be red heart flue
Really, any one in gold zone dragon fruit or white heart dragon fruit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510705609.3A CN106616084A (en) | 2015-10-27 | 2015-10-27 | Method for preparing dragonfruit juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510705609.3A CN106616084A (en) | 2015-10-27 | 2015-10-27 | Method for preparing dragonfruit juice |
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| Publication Number | Publication Date |
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| CN106616084A true CN106616084A (en) | 2017-05-10 |
Family
ID=58815648
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201510705609.3A Pending CN106616084A (en) | 2015-10-27 | 2015-10-27 | Method for preparing dragonfruit juice |
Country Status (1)
| Country | Link |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467440A (en) * | 2017-10-19 | 2017-12-15 | 吴莹 | The preparation method of mango Dragonfruit Juice |
| CN107509898A (en) * | 2017-10-19 | 2017-12-26 | 吴莹 | The preparation method of cherry Dragonfruit Juice |
| CN107751684A (en) * | 2017-10-19 | 2018-03-06 | 吴莹 | The preparation method of calophyllum inophyllum Dragonfruit Juice |
| CN107772185A (en) * | 2017-10-19 | 2018-03-09 | 吴莹 | The preparation method of grape Dragonfruit Juice |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106135952A (en) * | 2015-04-01 | 2016-11-23 | 陆文宇 | A kind of preparation method of Dragonfruit Juice |
-
2015
- 2015-10-27 CN CN201510705609.3A patent/CN106616084A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106135952A (en) * | 2015-04-01 | 2016-11-23 | 陆文宇 | A kind of preparation method of Dragonfruit Juice |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467440A (en) * | 2017-10-19 | 2017-12-15 | 吴莹 | The preparation method of mango Dragonfruit Juice |
| CN107509898A (en) * | 2017-10-19 | 2017-12-26 | 吴莹 | The preparation method of cherry Dragonfruit Juice |
| CN107751684A (en) * | 2017-10-19 | 2018-03-06 | 吴莹 | The preparation method of calophyllum inophyllum Dragonfruit Juice |
| CN107772185A (en) * | 2017-10-19 | 2018-03-09 | 吴莹 | The preparation method of grape Dragonfruit Juice |
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Application publication date: 20170510 |