CN106616710A - Preparation method of sea-buckthorn pear syrup - Google Patents
Preparation method of sea-buckthorn pear syrup Download PDFInfo
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- CN106616710A CN106616710A CN201611234988.3A CN201611234988A CN106616710A CN 106616710 A CN106616710 A CN 106616710A CN 201611234988 A CN201611234988 A CN 201611234988A CN 106616710 A CN106616710 A CN 106616710A
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- 235000003145 Hippophae rhamnoides Nutrition 0.000 title claims abstract description 42
- 235000014443 Pyrus communis Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000006188 syrup Substances 0.000 title abstract description 9
- 235000020357 syrup Nutrition 0.000 title abstract description 9
- 240000000950 Hippophae rhamnoides Species 0.000 title abstract 3
- 241000220324 Pyrus Species 0.000 claims abstract description 43
- 235000021017 pears Nutrition 0.000 claims abstract description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 241000229143 Hippophae Species 0.000 claims description 40
- 239000004519 grease Substances 0.000 claims description 20
- 238000002386 leaching Methods 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000000047 product Substances 0.000 claims description 12
- 241000234314 Zingiber Species 0.000 claims description 10
- 235000013405 beer Nutrition 0.000 claims description 10
- 238000007598 dipping method Methods 0.000 claims description 10
- 238000001704 evaporation Methods 0.000 claims description 10
- 230000008020 evaporation Effects 0.000 claims description 10
- 239000012530 fluid Substances 0.000 claims description 10
- 238000007654 immersion Methods 0.000 claims description 10
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 238000000605 extraction Methods 0.000 claims description 6
- 239000000919 ceramic Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 239000007921 spray Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000010902 straw Substances 0.000 claims description 5
- 235000021419 vinegar Nutrition 0.000 claims description 5
- 239000000052 vinegar Substances 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 4
- 210000000952 spleen Anatomy 0.000 abstract description 9
- 210000002784 stomach Anatomy 0.000 abstract description 7
- 238000010438 heat treatment Methods 0.000 abstract description 6
- 210000004072 lung Anatomy 0.000 abstract description 6
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- 238000000034 method Methods 0.000 abstract description 4
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- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 241001522129 Pinellia Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000020015 schwarzbier Nutrition 0.000 abstract 1
- 206010011224 Cough Diseases 0.000 description 7
- 239000008280 blood Substances 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
- 238000010009 beating Methods 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- 206010062717 Increased upper airway secretion Diseases 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 3
- 235000008504 concentrate Nutrition 0.000 description 3
- 238000001802 infusion Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 208000026435 phlegm Diseases 0.000 description 3
- 230000002269 spontaneous effect Effects 0.000 description 3
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 235000003935 Hippophae Nutrition 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 208000013116 chronic cough Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000005713 exacerbation Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 230000003902 lesion Effects 0.000 description 1
- 230000004199 lung function Effects 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 235000015206 pear juice Nutrition 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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 preparation method of sea-buckthorn pear syrup. Pears, sea-buckthorn, orange peels, raw gingers, fermented pinellia powder and black beer are used as main raw materials and are respectively subjected to corresponding treatment to prepare the pear syrup; acor components, which affect the taste, in all the raw materials can be effectively removed; furthermore, in processes of heating, boiling and the like, the color change is small, the color is bright and smooth, the characters of a product are stable, and the storage time is long. The prepared pear syrup is rich in nutrition, low in sugar content, free of acor taste and slightly sweet, has a natural fruit fragrance and a natural taste, does not contain any pigments, additives and preservative, is easy to absorb by a human body, and has the effects of tonifying spleen and moistening lung; a patient can take the pear syrup for a long time even if suffering from deficiency-cold in spleen and stomach.
Description
Technical field
The invention belongs to food technology field, is related to a kind of preparation method of sea-buckthorn autumn pear grease.
Background technology
Autumn pear grease have promote the production of body fluid, fall fire, yin-nourishing, moistening lung, the function such as cough-relieving blood, be clinically usually used in treating and hinder Tianjin because heat is dry
Caused lung heat polydipsia, just it is dried vexed, internal lesion caused by overexertion lung yin, coughs the respiratory passage diseases such as uttering phlegm, chronic cough spitting of blood.
At present, pear syrup be mainly with autumn pear as raw material, be equipped with other integration of drinking and medicinal herbs materials, using milling process obtain pear juice or
Crush method makes pears slurry, makes through filtering slag, heating infusion, allocating the technique such as composition and bottling, because prepared by autumn pear grease
Cheng Caiyong's is cool property, nourishing Yin and promoting production of body fluid raw material, so, deficiency-cold in spleen and stomach, trick are sent out cool, the people of diarrhea should not take, with
Avoid cold of insufficiency type exacerbation of symptoms, be more easy to diarrhoea, even easily get angry, defecate do, cough patients can not eat more.
In existing autumn pear grease preparation process, when being precooked, cut, pressing juice (or beating) etc. to process, due to residual
Micro skin, core etc. are organized, and color and luster reaction can occur during heating infusion etc., gradually form yellowish-brown, make pear syrup color and luster
Sensory properties is poor, also, because from the difference of raw material, some pears acidity itself is just higher, and simple preparation method is obtained
Pear syrup can not remove the sour and astringent taste of pear itself, mouthfeel is poor.So would generally add in formulated product substantial amounts of
The additives such as sweetener, pigment are adjusted to products taste, color and luster, and a large amount of of additive use the day for not only masking pear syrup
So fruital, more destroys its impact composition, and long-term consumption even can be produced on health to be affected.The product for producing in this way is not
But lose natural perception, and product color, mouthfeel are different due to batch or length of storage time can also have difference, affect
Product quality.
The content of the invention
The present invention is directed to deficiencies of the prior art, there is provided a kind of preparation method of sea-buckthorn autumn pear grease, is prepared into
The autumn pear grease for arriving does not contain additive, color stability, in good taste, and with invigorating the spleen moistening lung function, the patient of deficiency-cold in spleen and stomach also can grow
Phase takes.
Technical solution of the present invention is as follows：
A kind of preparation method of sea-buckthorn autumn pear grease, comprises the following steps：
1）Weigh the raw material of following weight portion：150 parts of pears, 50～60 parts of sea-buckthorn, 15～20 parts of orange peel, 15～20 parts of ginger, half
Summer 5～8 parts of powder of song, 10～15 parts of dark beer；
2）Sea-buckthorn is cleaned, and dries, and in proceeding to ceramic cylinder, every kilogram of sea-buckthorn sprays 15～20mL of apple vinegar, and mulching straw is sent out naturally
After ferment 50～60 days, filter, obtain sea-buckthorn zymotic fluid, it is standby；
3）Orange peel and ginger, clean, and drying is crushed, and then 45～48 DEG C of 80～100min of immersion in the water of 2 times of volumes, steam
Gas is heated to 80～90 DEG C, and hot dipping 60min filters to obtain leaching liquor；Filter residue carries out secondary in the water of same volume, under similarity condition
Extraction, hot dipping 4h filters to obtain leaching liquor；Merge leaching liquor twice, 80～90 DEG C of evaporation moisture are reduced to 1/4, obtain to volume
Extraction concentrated liquor, it is standby；
4）Pears are cleaned, stoning, section, and with the hydromel immersion that mass concentration is 60% 24～30h is placed, and are taken out, and are drained away the water,
Rhizoma Pinelliae Fermentata powder, sea-buckthorn zymotic fluid are subsequently adding, are beaten, add 20～25mg/L yeast, be well mixed and sent out after 18～22 DEG C
Ferment 5～7 days；
5）By step 4）Product mixes with dark beer after fermentation, boils 30min, dries in the air cool, filters, and 80～90 DEG C of stirrings of filtrate add
Heat, evaporation moisture to liquid obtains final product sea-buckthorn autumn pear grease in thick.
Step 4）In, the preferred active dry yeasr DV10 of described yeast.
Fructus hippophae is nutritious, rich in multivitamin, aliphatic acid, trace element, sub- oil element, Hippophate flavone, super oxygen
The various amino acid of thing isoreactivity material and needed by human body, cough-relieving apophlegmatic, relieving dyspepsia, promoting blood circulation to remove blood stasis.For coughing with a lot of sputum, disappear
Change bad, dyspeptic abdominalgia, fall and flutter that the stasis of blood is swollen, blood stasis closed.It is Rhizoma Pinelliae Fermentata strengthening the spleen and stomach, digestion gathered food, eliminating dampness and eliminating phlegm.Orange peel nature and flavor are pungent, bitter,
Temperature, it is qi-regulating stomach invigorating, eliminating dampness and eliminating phlegm.Taste is pungent；It is warm in nature, enter lung, stomach, the spleen channel.
By above-mentioned raw materials respectively through respective handling after, for preparing sea-buckthorn autumn pear grease of the present invention, can effectively remove each original
The sour and astringent composition of mouthfeel is affected in material, and during heating infusion etc., color and luster change is little, and color jade-like stone runs through bright, product
Shape is stablized, and the holding time is long.The autumn pear grease for preparing is nutritious, sugar content is low, and without sour and astringent mouthfeel, product is micro- sweet, has
Natural fruit flavor, mouthfeel nature, and without any pigment, additive, preservative, be easily absorbed by the body, and with invigorating the spleen profit
Lung effect, even if the patient of deficiency-cold in spleen and stomach also can long-term taking.
Specific embodiment
The present invention is further described with reference to specific embodiment, without departing from the idea case in the present invention described above,
The various replacements made according to ordinary skill knowledge and customary means or change, are included within the scope of the present invention.
Embodiment 1
A kind of preparation method of sea-buckthorn autumn pear grease, comprises the following steps：
1）Weigh the raw material of following weight portion：It is 150 parts of pears, 55 parts of sea-buckthorn, 18 parts of orange peel, 18 parts of ginger, 7 parts of Rhizoma Pinelliae Fermentata powder, black
12 parts of beer；
2）Sea-buckthorn is cleaned, and dries, and in proceeding to ceramic cylinder, every kilogram of sea-buckthorn sprays apple vinegar 19mL, mulching straw spontaneous fermentation 57
After it, filter, obtain sea-buckthorn zymotic fluid, it is standby；
3）Orange peel and ginger, clean, and drying is crushed, then 45～48 DEG C of immersion 90min in the water of 2 times of volumes, steam heating
To 80～90 DEG C, hot dipping 60min filters to obtain leaching liquor；Filter residue carries out secondary extraction in the water of same volume, under similarity condition,
Hot dipping 4h, filters to obtain leaching liquor；Merge leaching liquor twice, 80～90 DEG C of evaporation moisture are reduced to 1/4, obtain leaching liquor to volume
Concentrate, it is standby；
4）Pears are cleaned, stoning, section, and with the hydromel immersion that mass concentration is 60% 26h is placed, and are taken out, and are drained away the water, then
Rhizoma Pinelliae Fermentata powder, sea-buckthorn zymotic fluid, beating is added to add 22mg/L active dry yeasr DV10, be well mixed and sent out after 18～22 DEG C
Ferment 6 days；
5）By step 4）Product mixes with dark beer after fermentation, boils 30min, dries in the air cool, filters, and 80～90 DEG C of stirrings of filtrate add
Heat, evaporation moisture to liquid obtains final product sea-buckthorn autumn pear grease in thick.
Embodiment 2
A kind of preparation method of sea-buckthorn autumn pear grease, comprises the following steps：
1）Weigh the raw material of following weight portion：It is 150 parts of pears, 60 parts of sea-buckthorn, 20 parts of orange peel, 20 parts of ginger, 8 parts of Rhizoma Pinelliae Fermentata powder, black
15 parts of beer；
2）Sea-buckthorn is cleaned, and dries, and in proceeding to ceramic cylinder, every kilogram of sea-buckthorn sprays apple vinegar 20mL, mulching straw spontaneous fermentation 60
After it, filter, obtain sea-buckthorn zymotic fluid, it is standby；
3）Orange peel and ginger, clean, and drying is crushed, then 45～48 DEG C of immersion 100min in the water of 2 times of volumes, and steam adds
To 80～90 DEG C, hot dipping 60min filters to obtain leaching liquor to heat；Filter residue carries out secondary leaching in the water of same volume, under similarity condition
Carry, hot dipping 4h filters to obtain leaching liquor；Merge leaching liquor twice, 80～90 DEG C of evaporation moisture are reduced to 1/4, are soaked to volume
Extract concentrate, it is standby；
4）Pears are cleaned, stoning, section, and with the hydromel immersion that mass concentration is 60% 30h is placed, and are taken out, and are drained away the water, then
Rhizoma Pinelliae Fermentata powder, sea-buckthorn zymotic fluid, beating is added to add～25mg/L active dry yeasr DV10, be well mixed after 18～22 DEG C
Fermentation 7 days；
5）By step 4）Product mixes with dark beer after fermentation, boils 30min, dries in the air cool, filters, and 80～90 DEG C of stirrings of filtrate add
Heat, evaporation moisture to liquid obtains final product sea-buckthorn autumn pear grease in thick.
Embodiment 3
A kind of preparation method of sea-buckthorn autumn pear grease, comprises the following steps：
1）Weigh the raw material of following weight portion：It is 150 parts of pears, 50 parts of sea-buckthorn, 15 parts of orange peel, 15 parts of ginger, 5 parts of Rhizoma Pinelliae Fermentata powder, black
10 parts of beer；
2）Sea-buckthorn is cleaned, and dries, and in proceeding to ceramic cylinder, every kilogram of sea-buckthorn sprays apple vinegar 15mL, mulching straw spontaneous fermentation 50
After it, filter, obtain sea-buckthorn zymotic fluid, it is standby；
3）Orange peel and ginger, clean, and drying is crushed, then 45～48 DEG C of immersion 80min in the water of 2 times of volumes, steam heating
To 80～90 DEG C, hot dipping 60min filters to obtain leaching liquor；Filter residue carries out secondary extraction in the water of same volume, under similarity condition,
Hot dipping 4h, filters to obtain leaching liquor；Merge leaching liquor twice, 80～90 DEG C of evaporation moisture are reduced to 1/4, obtain leaching liquor to volume
Concentrate, it is standby；
4）Pears are cleaned, stoning, section, and with the hydromel immersion that mass concentration is 60% 24h is placed, and are taken out, and are drained away the water, then
Rhizoma Pinelliae Fermentata powder, sea-buckthorn zymotic fluid, beating is added to add 20mg/L active dry yeasr DV10, be well mixed and sent out after 18～22 DEG C
Ferment 5 days；
5）By step 4）Product mixes with dark beer after fermentation, boils 30min, dries in the air cool, filters, and 80～90 DEG C of stirrings of filtrate add
Heat, evaporation moisture to liquid obtains final product sea-buckthorn autumn pear grease in thick.
The autumn pear grease sample that will be obtained in embodiment 1～3, selects respectively the people of adult 20 with identical cough symptom to carry out
It is on probation, take daily 1 time, each 50g takes altogether 5 days.Concrete effect assessment is shown in Table 1.
Table 1
。
Claims (2)
1. a kind of preparation method of sea-buckthorn autumn pear grease, it is characterised in that comprise the following steps：
1）Weigh the raw material of following weight portion：150 parts of pears, 50～60 parts of sea-buckthorn, 15～20 parts of orange peel, 15～20 parts of ginger, half
Summer 5～8 parts of powder of song, 10～15 parts of dark beer；
2）Sea-buckthorn is cleaned, and dries, and in proceeding to ceramic cylinder, every kilogram of sea-buckthorn sprays 15～20mL of apple vinegar, and mulching straw is sent out naturally
After ferment 50～60 days, filter, obtain sea-buckthorn zymotic fluid, it is standby；
3）Orange peel and ginger, clean, and drying is crushed, and then 45～48 DEG C of 80～100min of immersion in the water of 2 times of volumes, steam
Gas is heated to 80～90 DEG C, and hot dipping 60min filters to obtain leaching liquor；Filter residue carries out secondary in the water of same volume, under similarity condition
Extraction, hot dipping 4h filters to obtain leaching liquor；Merge leaching liquor twice, 80～90 DEG C of evaporation moisture are reduced to 1/4, obtain to volume
Extraction concentrated liquor, it is standby；
4）Pears are cleaned, stoning, section, and with the hydromel immersion that mass concentration is 60% 24～30h is placed, and are taken out, and are drained away the water,
Rhizoma Pinelliae Fermentata powder, sea-buckthorn zymotic fluid are subsequently adding, are beaten, add 20～25mg/L yeast, be well mixed and sent out after 18～22 DEG C
Ferment 5～7 days；
5）By step 4）Product mixes with dark beer after fermentation, boils 30min, dries in the air cool, filters, and 80～90 DEG C of stirrings of filtrate add
Heat, evaporation moisture to liquid obtains final product sea-buckthorn autumn pear grease in thick.
2. preparation method according to claim 1, it is characterised in that：Step 4）In, the preferred active dry yeasr of described yeast
DV10。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611234988.3A CN106616710A (en) | 2016-12-28 | 2016-12-28 | Preparation method of sea-buckthorn pear syrup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611234988.3A CN106616710A (en) | 2016-12-28 | 2016-12-28 | Preparation method of sea-buckthorn pear syrup |
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| Publication Number | Publication Date |
|---|---|
| CN106616710A true CN106616710A (en) | 2017-05-10 |
Family
ID=58831863
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611234988.3A Pending CN106616710A (en) | 2016-12-28 | 2016-12-28 | Preparation method of sea-buckthorn pear syrup |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108771236A (en) * | 2018-05-25 | 2018-11-09 | 陕西黄龙国寿堂生物工程有限公司 | A kind of health pear syrup and preparation method thereof |
| CN109673995A (en) * | 2018-08-27 | 2019-04-26 | 合肥工业大学 | A kind of dendrobium nobile pear syrup and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894425A (en) * | 2011-07-27 | 2013-01-30 | 李守芹 | Processing technology of autumn pear paste vinegar beverage and its concentrated product autumn pear vinegar paste |
| CN105707798A (en) * | 2016-04-11 | 2016-06-29 | 苏州湖中生态农业科技发展有限公司 | Honey and pear syrup and preparation method thereof |
| CN105851945A (en) * | 2016-04-11 | 2016-08-17 | 苏州湖中生态农业科技发展有限公司 | Pear syrup and production method thereof |
| CN105981887A (en) * | 2015-12-03 | 2016-10-05 | 山东建筑大学 | Preparation method of fermentation pear syrup candies capable of relieving cough and product obtained by preparation method |
| CN105995720A (en) * | 2016-05-31 | 2016-10-12 | 王军佐 | Enzyme Laiyang pear paste and preparation method and application thereof |
-
2016
- 2016-12-28 CN CN201611234988.3A patent/CN106616710A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894425A (en) * | 2011-07-27 | 2013-01-30 | 李守芹 | Processing technology of autumn pear paste vinegar beverage and its concentrated product autumn pear vinegar paste |
| CN105981887A (en) * | 2015-12-03 | 2016-10-05 | 山东建筑大学 | Preparation method of fermentation pear syrup candies capable of relieving cough and product obtained by preparation method |
| CN105707798A (en) * | 2016-04-11 | 2016-06-29 | 苏州湖中生态农业科技发展有限公司 | Honey and pear syrup and preparation method thereof |
| CN105851945A (en) * | 2016-04-11 | 2016-08-17 | 苏州湖中生态农业科技发展有限公司 | Pear syrup and production method thereof |
| CN105995720A (en) * | 2016-05-31 | 2016-10-12 | 王军佐 | Enzyme Laiyang pear paste and preparation method and application thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108771236A (en) * | 2018-05-25 | 2018-11-09 | 陕西黄龙国寿堂生物工程有限公司 | A kind of health pear syrup and preparation method thereof |
| CN109673995A (en) * | 2018-08-27 | 2019-04-26 | 合肥工业大学 | A kind of dendrobium nobile pear syrup and preparation method thereof |
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Application publication date: 20170510 |