CN106721725A - A kind of purple potato drink and preparation method thereof - Google Patents

A kind of purple potato drink and preparation method thereof Download PDF

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Publication number
CN106721725A
CN106721725A CN201611207759.2A CN201611207759A CN106721725A CN 106721725 A CN106721725 A CN 106721725A CN 201611207759 A CN201611207759 A CN 201611207759A CN 106721725 A CN106721725 A CN 106721725A
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China
Prior art keywords
purple potato
boiling
drink
slurries
addition
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CN201611207759.2A
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Chinese (zh)
Inventor
林立峰
刘德群
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Foshan University
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Foshan University
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Priority to CN201611207759.2A priority Critical patent/CN106721725A/en
Publication of CN106721725A publication Critical patent/CN106721725A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • A23L2/60Sweeteners
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The present invention provides a kind of purple potato drink and preparation method thereof, the preparation method includes the pretreatment of purple potato, boiling, defibrination, enzymatic liquefaction, saccharification, centrifugation, eight operations such as seasoning and sterilizing, not only raw material type is few for the preparation method, low cost, procedure of processing is few, production efficiency is high, and the purple potato drink for preparing not only possess it is strong, pure purple potato mouthfeel, and delicate fragrance, it is sweet, it is additive-free, nutrition is again healthy, also there is enhancing immunity of organisms, it is anti-oxidant, prevention stomach tract disease, reducing blood lipid, the healthcare functions such as anti-cancer, development prospect is wide.

Description

A kind of purple potato drink and preparation method thereof
Technical field
The present invention relates to the processing technical field of purple potato, more particularly to a kind of purple potato drink and preparation method thereof.
Background technology
Purple potato(Ipomoea batatas), black potato is called, potato meat is in purple to darkviolet.It is except with common Ipomoea batatas Nutritional ingredient outside, also rich in selenium element and OPC.Selenium and iron in purple potato are antifatigue human body, anti-aging, enrich blood Essential elements, particularly selenium are referred to as " anticancer king ", are easily absorbed by the body, and can stay in serum, repairing cardiac muscle, strengthen body Immunity, removes interior free yl, suppresses the synthesis of DNA in cancer cell and the division of cancer cell and growth, prevention stomach cancer, liver cancer Etc. the generation of carninomatosis.OPC has preventive and therapeutic action to more than 100 kinds of diseases, is described as after water, protein, fat, carbon The seventh-largest essential nutrients after hydrate, vitamin, mineral matter.OPC, abbreviation OPC, it is special to be that one kind has The bioflavonoid of molecular structure is disease preventing and treating generally acknowledged in the world at present, it is most direct, most effective to safeguard human health, most The natural of safety, its ability for removing free radical is 20 times of vitamin C, 50 times of vitamin E.It is purple Potato is rich in cellulose, can increase faecal volume, promotes enterogastric peristalsis, mucus, pneumatosis and the putrefaction being detained in cleaning enteric cavity, row The noxious material and carcinogen gone out in excrement, keep stool unimpeded, improve digestive tract environment, prevent the hair of enterogastric diseases It is raw.Therefore, purple potato has good healthcare function.
At present, occurred purple potato compound beverage on the market, but its composition is more, and cost of material is high, and preparation technology is cumbersome, purple The nutrient composition content of potato is not high.Therefore, existing purple potato drink could be improved.
The content of the invention
In view of the deficiencies in the prior art, the invention reside in a kind of purple potato drink and preparation method thereof is provided, the purple potato is drunk The preparation method of product is simple, low cost, and the purple potato taste being made is strong, be of high nutritive value.
Technical scheme is as follows:
A kind of preparation method of purple potato drink, wherein, the preparation method is specially:
(1)Pretreatment:Screening is uniform in size, fresh, purple potato without obvious breakage, and purple potato is cleaned, and removal surface is dirty Stain;
(2)Boiling:Purple potato is put in carries out boiling in boiling water, keep boiling 20-30min in the case of boiling;
(3)Defibrination:To being added water in the purple potato for cooking, purple potato is 1 with the mass ratio of water:5-1:9, defibrination is carried out using colloid mill, Obtain the slurries with purple potato primary colors;
(4)Enzymatic liquefaction:Enzymatic liquefaction is carried out to addition high-temperatureα-amylase in slurries, wherein, the addition of high-temperatureα-amylase It is 100-200U/g to measure, and temperature is 50-70 DEG C, and liquefying time is 10-30min, and pH is 4-5;
(5)Saccharification:Saccharification treatment, the addition of glucoamylase are carried out to glucoamylase is added in the slurries after liquefaction It is 50-150U/g, temperature is 50-70 DEG C, and saccharificatinn period is 5-15min, and pH is 5-7;
(6)Centrifugation:Slurries after saccharification are centrifuged 5min under 1000r/min, supernatant is taken;
(7)Seasoning:To honey is added in the supernatant for obtaining, stir;
(8)Sterilizing:Seasoned supernatant is carried out filling, and under the conditions of 130-160 DEG C, sterilize 1-10 s.
The preparation method of described purple potato drink, wherein, during defibrination, purple potato is 1 with the mass ratio of water:7.
The preparation method of described purple potato drink, wherein, in enzymatic liquefaction, the addition of high-temperatureα-amylase is 150 U/g, temperature is 60 DEG C, and liquefying time is 20min, and pH is 4.5.
The preparation method of described purple potato drink, wherein, in saccharifying, the addition of glucoamylase is 100U/g, temperature is 60 DEG C, and saccharificatinn period is 10min, and pH is 6.0.
The preparation method of described purple potato drink, wherein, sterilising conditions are:Under the conditions of 143 DEG C, sterilize 3 s.
The preparation method of described purple potato drink, wherein, in digestion process, purple potato boiling in the case where boiling is kept 25min。
The preparation method of described purple potato drink, wherein, in seasoning process, the mass percent concentration for adding honey is 10-15%。
The present invention also provides a kind of purple potato drink, and the purple potato drink is made of using preparation method as mentioned.
Beneficial effect:The present invention provides a kind of purple potato drink and preparation method thereof, the preparation method not only raw material type Less, low cost, procedure of processing is few, and production efficiency is high, and the purple potato drink for preparing not only possesses strong, pure purple potato mouthful Sense, and delicate fragrance, sweetness, additive-free, nutrition is again healthy, it may have enhancing immunity of organisms, anti-oxidant, prevention intestines and stomach disease The healthcare functions such as disease, anti-cancer.
Specific embodiment
The present invention provides a kind of purple potato drink and preparation method thereof, to make the purpose of the present invention, technical scheme and effect more Plus it is clear, clear and definite, the present invention is described in more detail below.It should be appreciated that specific embodiment described herein is only used To explain the present invention, it is not intended to limit the present invention.
The present invention provides a kind of preparation method of purple potato drink, wherein, the preparation method is including being in detail below:
(1)Pretreatment:Screening is uniform in size, fresh, purple potato without obvious breakage, and purple potato is cleaned, and removal surface is dirty Stain.
(2)Boiling:Purple potato is put in carries out boiling in boiling water, keep boiling 20-30min in the case of boiling.This process It is to ensure that purple potato is fully cooked, is easy to the nutritional ingredient for improving purple potato in subsequent step to be fully released and digest.
Preferably, in digestion process, purple potato boiling 25min in the case where boiling is kept.The boiling of 25min is just protected Card purple potato is fully cooked, and avoids excess waste digestion time, reduces time and energy cost.
(3)Defibrination:To being added water in the purple potato for cooking, purple potato is 1 with the mass ratio of water:5-1:9, ground using colloid mill Slurry, obtains the slurries with purple potato primary colors.When the mass ratio of purple potato and water is 1:5-1:When 9, can guarantee that the concentration of slurry for obtaining is closed It is suitable, purple potato primary colors is not only kept, and keep denseer delicate fragrance purple potato taste, the moderate concentration of slurries to be easy to follow-up efficient enzymolysis.
Preferably, during defibrination, when the mass ratio of purple potato and water is 1:When 7, the slurries for obtaining are in penetrating purple, Delicate fragrance purple potato taste, pol and viscosity are most moderate.
(4)Enzymatic liquefaction:Enzymatic liquefaction is carried out to addition high-temperatureα-amylase in slurries, wherein, high-temperatureα-amylase Addition is 100-200U/g, and temperature is 50-70 DEG C, and liquefying time is 10-30min, and pH is 4-5.
When 50-70 DEG C, pH are for 4-5, the enzymolysis efficiency of high-temperatureα-amylase is higher, during enzymatic liquefaction 10-30min, liquid The yield of the soluble solid content in change rear slurry is high, and the utilization rate of purple potato is high, and the nutriment being transferred in slurries is high, The purple potato drink for finally giving it is in good taste, be of high nutritive value.
Preferably, in enzymatic liquefaction, the addition of high-temperatureα-amylase is 150 U/g, and temperature is 60 DEG C, liquefying time It is 20min, pH is 4.5.Under the conditions of this, the soluble solid content highest in the slurries that liquefaction is obtained, the nutriture value of slurries Value highest.
(5)Saccharification:To adding glucoamylase to carry out saccharification treatment in the slurries after liquefaction, glucoamylase plus Enter amount for 50-150U/g, temperature is 50-70 DEG C, and saccharificatinn period is 5-15min, and pH is 5-7.
Under the enzymolysis of glucoamylase, starch or the glycocalix enzymolysis in slurries produce glucose, make slurries Natural sweet taste is produced, making the purple potato drink of preparation has natural, healthy mouthfeel, more meets the health idea of present diet.
Under the conditions of above-mentioned saccharification, the activity of glucoamylase is high, and the soluble solid content that enzymolysis is obtained is high, mouth Taste is good.
Preferably, in saccharifying, the addition of glucoamylase is 100U/g, and temperature is 60 DEG C, saccharificatinn period It is 10min, pH is 6.0.With this understanding, the active highest of glucoamylase, the soluble solid content for obtaining is most It is high.
(6)Centrifugation:Slurries after saccharification are centrifuged 5min under 1000r/min, supernatant is taken.This step effectively removes slurry Sediment in liquid, recovery is dissolved with the supernatant of purple potato nutritional ingredient, purple potato drink had more preferable, finer and smoother mouthfeel, led to Saturating color.
(7)Seasoning:To honey is added in the supernatant for obtaining, stir.To adding honey, the perfume (or spice) of honey in supernatant It is sweet to be blended with the fresh and sweet of purple potato, the nutritive value of purple potato drink is not only increased, and purple potato drink is obtained more preferable mouth Sense.
Preferably, when the mass percent concentration for adding honey is 10-15%, the mouthfeel of the purple potato drink for obtaining is optimal.
(8)Sterilizing:Seasoned supernatant is carried out filling, and under the conditions of 130-160 DEG C, sterilize 1-10 s.Most The purple potato drink of finished product is obtained eventually.
Preferably, sterilising conditions are:Under the conditions of 143 DEG C, sterilize 3 s.Sterilize in this way, do not only reach very well Sterilization effect, and the destruction to purple potato nutritional ingredient can be reduced.
Not only raw material type is few for above-mentioned preparation method, low cost, and procedure of processing is few, and production efficiency is high.The purple for preparing Sweet potato beverage not only possesses strong, pure purple potato mouthfeel, and delicate fragrance, sweetness, additive-free, and nutrition is again healthy.
In order to more description is of the invention in detail, it is exemplified below specific embodiment and the present invention is further detailed.
Embodiment 1
The present embodiment provides the preparation method of purple potato drink, and the preparation method is specially:
(1)Pretreatment:Screening is uniform in size, fresh, purple potato without obvious breakage, and purple potato is cleaned, and removal surface is dirty Stain;
(2)Boiling:Purple potato is put in carries out boiling in boiling water, keep boiling 25min in the case of boiling;
(3)Defibrination:To being added water in the purple potato for cooking, purple potato is 1 with the mass ratio of water:7, defibrination is carried out using colloid mill, obtain Slurries with purple potato primary colors;
(4)Enzymatic liquefaction:Enzymatic liquefaction is carried out to addition high-temperatureα-amylase in slurries, wherein, the addition of high-temperatureα-amylase It is 150U/g to measure, and temperature is 60 DEG C, and liquefying time is 20min, and pH is 4.5;
(5)Saccharification:Saccharification treatment, the addition of glucoamylase are carried out to glucoamylase is added in the slurries after liquefaction It is 100U/g, temperature is 60 DEG C, and saccharificatinn period is 10min, and pH is 6;
(6)Centrifugation:Slurries after saccharification are centrifuged 5min under 1000r/min, supernatant is taken;
(7)Seasoning:To honey is added in the supernatant for obtaining, stir;The mass percent concentration for adding honey is 12%;
(8)Sterilizing:Seasoned supernatant is carried out filling, and under the conditions of 143 DEG C, sterilize 3 s.
Embodiment 2
The present embodiment provides the preparation method of purple potato drink, and the preparation method is specially:
(1)Pretreatment:Screening is uniform in size, fresh, purple potato without obvious breakage, and purple potato is cleaned, and removal surface is dirty Stain;
(2)Boiling:Purple potato is put in carries out boiling in boiling water, keep boiling 20min in the case of boiling;
(3)Defibrination:To being added water in the purple potato for cooking, purple potato is 1 with the mass ratio of water:5, defibrination is carried out using colloid mill, obtain Slurries with purple potato primary colors;
(4)Enzymatic liquefaction:Enzymatic liquefaction is carried out to addition high-temperatureα-amylase in slurries, wherein, the addition of high-temperatureα-amylase It is 100U/g to measure, and temperature is 50 DEG C, and liquefying time is 10min, and pH is 4;
(5)Saccharification:Saccharification treatment, the addition of glucoamylase are carried out to glucoamylase is added in the slurries after liquefaction It is 50/g, temperature is 50 DEG C, and saccharificatinn period is 5min, and pH is 5;
(6)Centrifugation:Slurries after saccharification are centrifuged 5min under 1000r/min, supernatant is taken;
(7)Seasoning:To honey is added in the supernatant for obtaining, stir;The mass percent concentration for adding honey is 10%;
(8)Sterilizing:Seasoned supernatant is carried out filling, and under the conditions of 130 DEG C, sterilize 10 s.
Embodiment 3
The present embodiment provides the preparation method of purple potato drink, and the preparation method is specially:
(1)Pretreatment:Screening is uniform in size, fresh, purple potato without obvious breakage, and purple potato is cleaned, and removal surface is dirty Stain;
(2)Boiling:Purple potato is put in carries out boiling in boiling water, keep boiling 30min in the case of boiling;
(3)Defibrination:To being added water in the purple potato for cooking, purple potato is 1 with the mass ratio of water:9, defibrination is carried out using colloid mill, obtain Slurries with purple potato primary colors;
(4)Enzymatic liquefaction:Enzymatic liquefaction is carried out to addition high-temperatureα-amylase in slurries, wherein, the addition of high-temperatureα-amylase It is 200U/g to measure, and temperature is 70 DEG C, and liquefying time is 30min, and pH is 5;
(5)Saccharification:Saccharification treatment, the addition of glucoamylase are carried out to glucoamylase is added in the slurries after liquefaction It is 150U/g, temperature is 70 DEG C, and saccharificatinn period is 15min, and pH is 7;
(6)Centrifugation:Slurries after saccharification are centrifuged 5min under 1000r/min, supernatant is taken;
(7)Seasoning:To honey is added in the supernatant for obtaining, stir;The mass percent concentration for adding honey is 15%;
(8)Sterilizing:Seasoned supernatant is carried out filling, and under the conditions of 160 DEG C, sterilize 1 s.
In above three embodiment, embodiment 1 is most preferred embodiment, and the organoleptic quality of the purple potato drink of preparation is optimal, can Soluble solids content highest, nutritive value highest.
It should be appreciated that application of the invention is not limited to above-mentioned citing, and for those of ordinary skills, can To be improved according to the above description or converted, all these modifications and variations should all belong to the guarantor of appended claims of the present invention Shield scope.

Claims (8)

1. a kind of preparation method of purple potato drink, it is characterised in that the preparation method is specially:
(1)Pretreatment:Screening is uniform in size, fresh, purple potato without obvious breakage, and purple potato is cleaned, and removal surface is dirty Stain;
(2)Boiling:Purple potato is put in carries out boiling in boiling water, keep boiling 20-30min in the case of boiling;
(3)Defibrination:To being added water in the purple potato for cooking, purple potato is 1 with the mass ratio of water:5-1:9, defibrination is carried out using colloid mill, Obtain the slurries with purple potato primary colors;
(4)Enzymatic liquefaction:Enzymatic liquefaction is carried out to addition high-temperatureα-amylase in slurries, wherein, the addition of high-temperatureα-amylase It is 100-200U/g to measure, and temperature is 50-70 DEG C, and liquefying time is 10-30min, and pH is 4-5;
(5)Saccharification:Saccharification treatment, the addition of glucoamylase are carried out to glucoamylase is added in the slurries after liquefaction It is 50-150U/g, temperature is 50-70 DEG C, and saccharificatinn period is 5-15min, and pH is 5-7;
(6)Centrifugation:Slurries after saccharification are centrifuged 5min under 1000r/min, supernatant is taken;
(7)Seasoning:To honey is added in the supernatant for obtaining, stir;
(8)Sterilizing:Seasoned supernatant is carried out filling, and under the conditions of 130-160 DEG C, sterilize 1-10 s.
2. the preparation method of purple potato drink according to claim 1, it is characterised in that during defibrination, purple potato and water Mass ratio be 1:7.
3. the preparation method of purple potato drink according to claim 1, it is characterised in that in enzymatic liquefaction, high temperature α-shallow lake The addition of powder enzyme is 150 U/g, and temperature is 60 DEG C, and liquefying time is 20min, and pH is 4.5.
4. the preparation method of purple potato drink according to claim 1, it is characterised in that in saccharifying, glucose forms sediment The addition of powder enzyme is 100U/g, and temperature is 60 DEG C, and saccharificatinn period is 10min, and pH is 6.0.
5. the preparation method of purple potato drink according to claim 1, it is characterised in that sterilising conditions are:143 DEG C of conditions Under, sterilize 3 s.
6. the preparation method of purple potato drink according to claim 1, it is characterised in that in digestion process, purple potato is being protected Hold boiling 25min in the case of boiling.
7. the preparation method of purple potato drink according to claim 1, it is characterised in that in seasoning process, adds honey Mass percent concentration be 10-15%.
8. a kind of purple potato drink, it is characterised in that the purple potato drink is using the system as any one of claim 1-7 Preparation Method is made.
CN201611207759.2A 2016-12-23 2016-12-23 A kind of purple potato drink and preparation method thereof Pending CN106721725A (en)

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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101889710A (en) * 2010-07-30 2010-11-24 西华大学 Method for preparing mashed purple sweet potato solid beverage
CN102406211A (en) * 2011-11-30 2012-04-11 河南省晨光实业有限公司 Purple sweet potato beverage and production method thereof
CN103549579A (en) * 2013-10-25 2014-02-05 覃楚越 Purple sweet potato beverage and preparation method thereof
CN103653138A (en) * 2013-12-09 2014-03-26 烟台职业学院 Technology for production of purple potato beverage by use of wave band enzyme method
CN103829186A (en) * 2014-03-21 2014-06-04 南京飞马食品有限公司 Production method of honey purple potato food
CN104273595A (en) * 2013-07-09 2015-01-14 河南工业大学 Purple potato and lemon juice beverage and preparation method
CN104432344A (en) * 2015-01-05 2015-03-25 张勇 Purple sweet potato beverage preparing method

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101889710A (en) * 2010-07-30 2010-11-24 西华大学 Method for preparing mashed purple sweet potato solid beverage
CN102406211A (en) * 2011-11-30 2012-04-11 河南省晨光实业有限公司 Purple sweet potato beverage and production method thereof
CN104273595A (en) * 2013-07-09 2015-01-14 河南工业大学 Purple potato and lemon juice beverage and preparation method
CN103549579A (en) * 2013-10-25 2014-02-05 覃楚越 Purple sweet potato beverage and preparation method thereof
CN103653138A (en) * 2013-12-09 2014-03-26 烟台职业学院 Technology for production of purple potato beverage by use of wave band enzyme method
CN103829186A (en) * 2014-03-21 2014-06-04 南京飞马食品有限公司 Production method of honey purple potato food
CN104432344A (en) * 2015-01-05 2015-03-25 张勇 Purple sweet potato beverage preparing method

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* Cited by examiner, † Cited by third party
Title
齐希光等: "紫薯饮料的液化糖化工艺研究", 《食品科技》 *

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