CN106942539A - A kind of Sakyamuni fruit drink and preparation method thereof - Google Patents
A kind of Sakyamuni fruit drink and preparation method thereof Download PDFInfo
- Publication number
- CN106942539A CN106942539A CN201710199467.7A CN201710199467A CN106942539A CN 106942539 A CN106942539 A CN 106942539A CN 201710199467 A CN201710199467 A CN 201710199467A CN 106942539 A CN106942539 A CN 106942539A
- Authority
- CN
- China
- Prior art keywords
- parts
- juice
- sakyamuni
- orange
- lemon
- 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
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 27
- 244000248349 Citrus limon Species 0.000 claims abstract description 23
- 241000207199 Citrus Species 0.000 claims abstract description 21
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 21
- 235000012907 honey Nutrition 0.000 claims abstract description 17
- 239000003381 stabilizer Substances 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 40
- 238000010009 beating Methods 0.000 claims description 25
- 238000002156 mixing Methods 0.000 claims description 15
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 238000007654 immersion Methods 0.000 claims description 14
- 235000019987 cider Nutrition 0.000 claims description 10
- 238000005352 clarification Methods 0.000 claims description 10
- 235000015203 fruit juice Nutrition 0.000 claims description 10
- 235000015205 orange juice Nutrition 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 10
- 239000006228 supernatant Substances 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 5
- 238000001556 precipitation Methods 0.000 claims description 5
- 229920006395 saturated elastomer Polymers 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000002386 leaching Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 210000000988 bone and bone Anatomy 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 239000006210 lotion Substances 0.000 abstract description 3
- 210000004072 lung Anatomy 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 244000131522 Citrus pyriformis Species 0.000 description 4
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 2
- 241001672694 Citrus reticulata Species 0.000 description 2
- 229910052801 chlorine Inorganic materials 0.000 description 2
- 239000000460 chlorine Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 241001081440 Annonaceae Species 0.000 description 1
- 241001133958 Calyptronoma plumeriana Species 0.000 description 1
- 206010047623 Vitamin C deficiency Diseases 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000011950 custard Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000004932 little finger Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000000877 morphologic effect Effects 0.000 description 1
- 210000001672 ovary Anatomy 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 208000010233 scurvy Diseases 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
Abstract
The invention provides a kind of Sakyamuni fruit drink, by weight, it is made up of following raw material：20~30 parts of Sakyamuni, 10~20 parts of apple, 5~10 parts of orange, 5~10 parts of citrus, 3~5 parts of lemon, 5~8 parts of honey, 0.02~0.04 part of stabilizer, remaining be pure water.Originally the preparation method for disclosing this kind of Sakyamuni fruit drink is returned.The Sakyamuni fruit drink that the present invention is provided, local flavor is good, nutritious, has effects that beautifying face and moistering lotion, blood clean, strong strong bone, strengthen immunity, clearing throat and moistening lung.
Description
Technical field
The present invention relates to drink production field, and in particular to a kind of Sakyamuni fruit drink and preparation method thereof.
Background technology
Sakyamuni fruit therefore is named " Sakyamuni " because of head dummy of its shape as Sakyamuni, the founder of Buddhism in Buddhism, also known as manaca, Fo Touguo,
Mark spiral shell top, foreign pineapple, ant fruit, woods catch.Morphological feature：
Fruit really, is made up of dozens of valvula for consor, a pitch-black bright small nut is contained in each valve.It is underdone in avette
Fruit green, mellow fruit is in chlorine.Taste is slightly sweet, milk butter color or milky, in custard shape, and has fragrance, eat raw it is fragrant and sweet,
Local flavor is favourable.Edible fruit rate 67%.Single fruit weight is general at 350 grams or so.Sakyamuni fruit is Annonaceae, Anona.Sea
Southern whole year all produces, main fructescence June to December Sakyamuni fruit with its unique perfume, be listed in tropical name fruit
One.It is in chlorine when ripe, appearance is by raised with the big molluscum of polygonal little finger of toe（There are many ripe ovarys and holder symphysis
Form）, pulp is in milk yellow, and meat softness is soft, and sugariness is very high.Nutritive value：Sakyamuni fruit vegetal pole is enriched, and heat is high,
Can beautifying face and moistering lotion, regain one's strength of body, blood clean, be good for strong bone, prevention scurvy, strengthen immunity, anticancer.It is from ancient times referred to as first-class
Invigorant, nutritive value is high.Edible effect:Sakyamuni fruit pulp has the effect of clearing throat and moistening lung.Sakyamuni blade is ground into powder
End, Ke Zhi Liao Xian diseases.
The content of the invention
It is an object of the invention to provide a kind of Sakyamuni fruit drink and preparation method thereof.
The present invention is adopted the technical scheme that：
A kind of Sakyamuni fruit drink, by weight, is made up of following raw material：20~30 parts of Sakyamuni, 10~20 parts of apple, orange
5~10 parts, 5~10 parts of citrus, 3~5 parts of lemon, 5~8 parts of honey, 0.02~0.04 part of stabilizer, remaining be pure water.
State preferably, a kind of Sakyamuni fruit drink by weight, is made up of following raw material：20 parts of Sakyamuni, apple 10
Part, 5 parts of orange, 5 parts of citrus, 3 parts of lemon, 5 parts of honey, 0.02 part of stabilizer, remaining be pure water.
Preferably, a kind of Sakyamuni fruit drink, by weight, is made up of following raw material：25 parts of Sakyamuni, 15 parts of apple,
8 parts of orange, 8 parts of citrus, 4 parts of lemon, 6 parts of honey, 0.03 part of stabilizer, remaining be pure water.
Preferably, a kind of Sakyamuni fruit drink, by weight, is made up of following raw material：30 parts of Sakyamuni, 20 parts of apple,
10 parts of orange, 10 parts of citrus, 5 parts of lemon, 8 parts of honey, 0.04 part of stabilizer, remaining be pure water.
A kind of Sakyamuni fruit drink, its preparation method comprises the following steps：
S10, Sakyamuni fruit cleaned, shells and seed, be cut into small pieces, be then fed into beater crushing and beating, cross 100 mesh sieve filter clothes,
And staticly settle, it is standby that Sakyamuni fruit juice is made in the juice for taking upper strata to clarify；
S11, apple cleaned, peels, cut stoning, be then fed into beater crushing and beating, cross 100 mesh sieve filter clothes, and stand
It is standby that cider is made in precipitation, the juice for taking upper strata to clarify；
S12, orange cleaned, stripping and slicing is then fed into beater crushing and beating, crosses 100 mesh sieve filter clothes, and staticly settles, and takes
The juice of layer clarification, is made orange juice standby；
S13, by citrus peeling, be then fed into beater crushing and beating, cross 100 mesh sieve filter clothes, and staticly settle, take upper strata clear
Clear juice, is made orange blossom standby；
S14, lemon cleaned, stripping and slicing is then fed into beater crushing and beating, crosses 100 mesh sieve filter clothes, and staticly settles, and takes
The juice of layer clarification, is made lemon juice standby；
S15, by citrus made from orange juice made from cider made from Sakyamuni fruit juice made from step S10, S11, S12, S13
Lemon juice mixing and stirring made from juice, S14, carries out centrifuge filtering and mixing supernatant is made；
S16, by made from step S15 mixing supernatant add honey, stabilizer, pure water carry out homogeneous operation, then in mistake
Immersion ultra high temperature short time sterilization is carried out under conditions of saturated vapor, loads the PET food of the 400mL/ bottles of sterilized processing
Bottled Sakyamuni fruit drink is made in plastic bottle, sealing machine sealing.
Homogeneous operating pressure described in its preparation methods steps S16 is 10~20MPa, and temperature is 50~70 DEG C.
The temperature of immersion ultra high temperature short time sterilization described in its preparation methods steps S16 is 135~152 DEG C；It is described
Immersion ultra high temperature short time sterilization time be 4~6 seconds.
The Sakyamuni fruit drink that the present invention is provided, local flavor is good, nutritious, with beautifying face and moistering lotion, blood clean, is good for strong bone
Bone, strengthen immunity, effect of clearing throat and moistening lung.
Embodiment
Below by way of specific embodiment, the invention will be further described.
Embodiment 1
A kind of Sakyamuni fruit drink, by weight, is made up of following raw material：20 parts of Sakyamuni, 10 parts of apple, 5 parts of orange, citrus
5 parts, 3 parts of lemon, 5 parts of honey, 0.02 part of stabilizer, remaining be pure water.
Its preparation method comprises the following steps：
S10, Sakyamuni fruit cleaned, shells and seed, be cut into small pieces, be then fed into beater crushing and beating, cross 100 mesh sieve filter clothes,
And staticly settle, it is standby that Sakyamuni fruit juice is made in the juice for taking upper strata to clarify；
S11, apple cleaned, peels, cut stoning, be then fed into beater crushing and beating, cross 100 mesh sieve filter clothes, and stand
It is standby that cider is made in precipitation, the juice for taking upper strata to clarify；
S12, orange cleaned, stripping and slicing is then fed into beater crushing and beating, crosses 100 mesh sieve filter clothes, and staticly settles, and takes
The juice of layer clarification, is made orange juice standby；
S13, by citrus peeling, be then fed into beater crushing and beating, cross 100 mesh sieve filter clothes, and staticly settle, take upper strata clear
Clear juice, is made orange blossom standby；
S14, lemon cleaned, stripping and slicing is then fed into beater crushing and beating, crosses 100 mesh sieve filter clothes, and staticly settles, and takes
The juice of layer clarification, is made lemon juice standby；
S15, by citrus made from orange juice made from cider made from Sakyamuni fruit juice made from step S10, S11, S12, S13
Lemon juice mixing and stirring made from juice, S14, carries out centrifuge filtering and mixing supernatant is made；
S16, by made from step S15 mixing supernatant add honey, stabilizer, pure water carry out homogeneous operation, then in mistake
Immersion ultra high temperature short time sterilization is carried out under conditions of saturated vapor, loads the PET food of the 400mL/ bottles of sterilized processing
Bottled Sakyamuni fruit drink is made in plastic bottle, sealing machine sealing.
Homogeneous operating pressure described in its preparation methods steps S16 is 10MPa, and temperature is 50 DEG C.
The temperature of immersion ultra high temperature short time sterilization described in its preparation methods steps S16 is 135 DEG C；Described immersion
The time of formula ultra high temperature short time sterilization is 4 seconds.
Embodiment 2
A kind of Sakyamuni fruit drink, by weight, is made up of following raw material：25 parts of Sakyamuni, 15 parts of apple, 8 parts of orange, citrus
8 parts, 4 parts of lemon, 6 parts of honey, 0.03 part of stabilizer, remaining be pure water.
Its preparation method comprises the following steps：
S10, Sakyamuni fruit cleaned, shells and seed, be cut into small pieces, be then fed into beater crushing and beating, cross 100 mesh sieve filter clothes,
And staticly settle, it is standby that Sakyamuni fruit juice is made in the juice for taking upper strata to clarify；
S11, apple cleaned, peels, cut stoning, be then fed into beater crushing and beating, cross 100 mesh sieve filter clothes, and stand
It is standby that cider is made in precipitation, the juice for taking upper strata to clarify；
S12, orange cleaned, stripping and slicing is then fed into beater crushing and beating, crosses 100 mesh sieve filter clothes, and staticly settles, and takes
The juice of layer clarification, is made orange juice standby；
S13, by citrus peeling, be then fed into beater crushing and beating, cross 100 mesh sieve filter clothes, and staticly settle, take upper strata clear
Clear juice, is made orange blossom standby；
S14, lemon cleaned, stripping and slicing is then fed into beater crushing and beating, crosses 100 mesh sieve filter clothes, and staticly settles, and takes
The juice of layer clarification, is made lemon juice standby；
S15, by citrus made from orange juice made from cider made from Sakyamuni fruit juice made from step S10, S11, S12, S13
Lemon juice mixing and stirring made from juice, S14, carries out centrifuge filtering and mixing supernatant is made；
S16, by made from step S15 mixing supernatant add honey, stabilizer, pure water carry out homogeneous operation, then in mistake
Immersion ultra high temperature short time sterilization is carried out under conditions of saturated vapor, loads the PET food of the 400mL/ bottles of sterilized processing
Bottled Sakyamuni fruit drink is made in plastic bottle, sealing machine sealing.
Homogeneous operating pressure described in its preparation methods steps S16 is 15MPa, and temperature is 60 DEG C.
The temperature of immersion ultra high temperature short time sterilization described in its preparation methods steps S16 is 145 DEG C；Described immersion
The time of formula ultra high temperature short time sterilization is 5 seconds.
Embodiment 3
A kind of Sakyamuni fruit drink, by weight, is made up of following raw material：30 parts of Sakyamuni, 20 parts of apple, 10 parts of orange, mandarin orange
10 parts of tangerine, 5 parts of lemon, 8 parts of honey, 0.04 part of stabilizer, remaining be pure water.
Its preparation method comprises the following steps：
S10, Sakyamuni fruit cleaned, shells and seed, be cut into small pieces, be then fed into beater crushing and beating, cross 100 mesh sieve filter clothes,
And staticly settle, it is standby that Sakyamuni fruit juice is made in the juice for taking upper strata to clarify；
S11, apple cleaned, peels, cut stoning, be then fed into beater crushing and beating, cross 100 mesh sieve filter clothes, and stand
It is standby that cider is made in precipitation, the juice for taking upper strata to clarify；
S12, orange cleaned, stripping and slicing is then fed into beater crushing and beating, crosses 100 mesh sieve filter clothes, and staticly settles, and takes
The juice of layer clarification, is made orange juice standby；
S13, by citrus peeling, be then fed into beater crushing and beating, cross 100 mesh sieve filter clothes, and staticly settle, take upper strata clear
Clear juice, is made orange blossom standby；
S14, lemon cleaned, stripping and slicing is then fed into beater crushing and beating, crosses 100 mesh sieve filter clothes, and staticly settles, and takes
The juice of layer clarification, is made lemon juice standby；
S15, by citrus made from orange juice made from cider made from Sakyamuni fruit juice made from step S10, S11, S12, S13
Lemon juice mixing and stirring made from juice, S14, carries out centrifuge filtering and mixing supernatant is made；
S16, by made from step S15 mixing supernatant add honey, stabilizer, pure water carry out homogeneous operation, then in mistake
Immersion ultra high temperature short time sterilization is carried out under conditions of saturated vapor, loads the PET food of the 400mL/ bottles of sterilized processing
Bottled Sakyamuni fruit drink is made in plastic bottle, sealing machine sealing.
Homogeneous operating pressure described in its preparation methods steps S16 is 20MPa, and temperature is 70 DEG C.
The temperature of immersion ultra high temperature short time sterilization described in its preparation methods steps S16 is 152 DEG C；Described immersion
The time of formula ultra high temperature short time sterilization is 6 seconds.
Claims (7)
1. a kind of Sakyamuni fruit drink, it is characterised in that by weight, is made up of following raw material：20~30 parts of Sakyamuni, apple
10~20 parts, 5~10 parts of orange, 5~10 parts of citrus, 3~5 parts of lemon, 5~8 parts of honey, 0.02~0.04 part of stabilizer, its
Remaining is pure water.
2. a kind of Sakyamuni fruit drink according to claim 1, it is characterised in that by weight, be made up of following raw material：
20 parts of Sakyamuni, 10 parts of apple, 5 parts of orange, 5 parts of citrus, 3 parts of lemon, 5 parts of honey, 0.02 part of stabilizer, remaining be pure water.
3. a kind of Sakyamuni fruit drink according to claim 1, it is characterised in that by weight, be made up of following raw material：
25 parts of Sakyamuni, 15 parts of apple, 8 parts of orange, 8 parts of citrus, 4 parts of lemon, 6 parts of honey, 0.03 part of stabilizer, remaining be pure water.
4. a kind of Sakyamuni fruit drink according to claim 1, it is characterised in that by weight, be made up of following raw material：
30 parts of Sakyamuni, 20 parts of apple, 10 parts of orange, 10 parts of citrus, 5 parts of lemon, 8 parts of honey, 0.04 part of stabilizer, remaining is pure
Water.
5. a kind of Sakyamuni fruit drink according to one of Claims 1 to 4, it is characterised in that its preparation method include with
Lower step：
S10, Sakyamuni fruit cleaned, shells and seed, be cut into small pieces, be then fed into beater crushing and beating, cross 100 mesh sieve filter clothes,
And staticly settle, it is standby that Sakyamuni fruit juice is made in the juice for taking upper strata to clarify；
S11, apple cleaned, peels, cut stoning, be then fed into beater crushing and beating, cross 100 mesh sieve filter clothes, and stand
It is standby that cider is made in precipitation, the juice for taking upper strata to clarify；
S12, orange cleaned, stripping and slicing is then fed into beater crushing and beating, crosses 100 mesh sieve filter clothes, and staticly settles, and takes
The juice of layer clarification, is made orange juice standby；
S13, by citrus peeling, be then fed into beater crushing and beating, cross 100 mesh sieve filter clothes, and staticly settle, take upper strata clear
Clear juice, is made orange blossom standby；
S14, lemon cleaned, stripping and slicing is then fed into beater crushing and beating, crosses 100 mesh sieve filter clothes, and staticly settles, and takes
The juice of layer clarification, is made lemon juice standby；
S15, by citrus made from orange juice made from cider made from Sakyamuni fruit juice made from step S10, S11, S12, S13
Lemon juice mixing and stirring made from juice, S14, carries out centrifuge filtering and mixing supernatant is made；
S16, by made from step S15 mixing supernatant add honey, stabilizer, pure water carry out homogeneous operation, then in mistake
Immersion ultra high temperature short time sterilization is carried out under conditions of saturated vapor, loads the PET food of the 400mL/ bottles of sterilized processing
Bottled Sakyamuni fruit drink is made in plastic bottle, sealing machine sealing.
6. a kind of Sakyamuni fruit drink according to claim 5, it is characterised in that：It is equal described in its preparation methods steps S16
Matter operating pressure is 10~20MPa, and temperature is 50~70 DEG C.
7. a kind of Sakyamuni fruit drink according to claim 5, it is characterised in that：Leaching described in its preparation methods steps S16
The temperature for entering formula ultra high temperature short time sterilization is 135~152 DEG C；The time of described immersion ultra high temperature short time sterilization be 4~
6 seconds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710199467.7A CN106942539A (en) | 2017-03-30 | 2017-03-30 | A kind of Sakyamuni fruit drink and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710199467.7A CN106942539A (en) | 2017-03-30 | 2017-03-30 | A kind of Sakyamuni fruit drink and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106942539A true CN106942539A (en) | 2017-07-14 |
Family
ID=59475182
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710199467.7A Pending CN106942539A (en) | 2017-03-30 | 2017-03-30 | A kind of Sakyamuni fruit drink and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106942539A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113082119A (en) * | 2021-04-24 | 2021-07-09 | 孙乐河 | Antibacterial agent for resisting escherichia coli and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578648A (en) * | 2012-03-01 | 2012-07-18 | 常熟市方园纺织器材厂 | Fruit juice beverage |
| CN103564569A (en) * | 2013-10-31 | 2014-02-12 | 倪俊 | Juice beverage prescription for relieving summer heat and promoting appetite |
| CN104287016A (en) * | 2014-10-28 | 2015-01-21 | 林志娟 | Juice beverage containing cucumis metuliferus and oranges |
| CN104287022A (en) * | 2014-11-10 | 2015-01-21 | 林志娟 | Juice drink containing cucumis metuliferus and lemon |
| CN105341158A (en) * | 2015-11-20 | 2016-02-24 | 光明乳业股份有限公司 | Strawberry milk and preparation method thereof |
| CN105961931A (en) * | 2016-05-09 | 2016-09-28 | 张辉和 | Annona squamosa fruit juice beverage and preparation method thereof |
-
2017
- 2017-03-30 CN CN201710199467.7A patent/CN106942539A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578648A (en) * | 2012-03-01 | 2012-07-18 | 常熟市方园纺织器材厂 | Fruit juice beverage |
| CN103564569A (en) * | 2013-10-31 | 2014-02-12 | 倪俊 | Juice beverage prescription for relieving summer heat and promoting appetite |
| CN104287016A (en) * | 2014-10-28 | 2015-01-21 | 林志娟 | Juice beverage containing cucumis metuliferus and oranges |
| CN104287022A (en) * | 2014-11-10 | 2015-01-21 | 林志娟 | Juice drink containing cucumis metuliferus and lemon |
| CN105341158A (en) * | 2015-11-20 | 2016-02-24 | 光明乳业股份有限公司 | Strawberry milk and preparation method thereof |
| CN105961931A (en) * | 2016-05-09 | 2016-09-28 | 张辉和 | Annona squamosa fruit juice beverage and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113082119A (en) * | 2021-04-24 | 2021-07-09 | 孙乐河 | Antibacterial agent for resisting escherichia coli and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106071496A (en) | A kind of Radix et Caulis Opuntiae Dillenii pears Semen Cassiae beverage and preparation method thereof | |
| CN103005242A (en) | Composite health-care beverage and processing technology thereof | |
| CN104643219B (en) | A kind of blue berry Fructus Momordicae charantiae composite fruit juice health care beverage and preparation method thereof | |
| CN104256838A (en) | Manufacturing method of bitter gourd instant beverage | |
| CN104304570A (en) | Preparation method of health tea containing pleurotus eryngii and fruit of Chinese wolfberry | |
| CN104256787A (en) | Preparation method of cumquat juice | |
| CN106942539A (en) | A kind of Sakyamuni fruit drink and preparation method thereof | |
| CN104055173A (en) | Preparation method of olive and papaya compound juice | |
| CN106360183A (en) | Piteguo and red raspberry compound beverage | |
| CN105146638A (en) | Preparation method of pleurotus eryngii compound beverage | |
| KR101190332B1 (en) | Schizandra fruit juice and producing method thereof | |
| CN105029583A (en) | Thorn pear beverage | |
| CN104997084A (en) | Making method of composite cumquat and Chinese flowering quince fruit juice | |
| CN104304571A (en) | Preparation method of health tea with shii-take and wolfberry | |
| CN107348257A (en) | A kind of Buddhist head fruit drink and preparation method thereof | |
| CN104304865A (en) | Preparation method of guava health sauce | |
| CN101597556B (en) | Formulation and brewing method for tomato red wine | |
| CN105961931A (en) | Annona squamosa fruit juice beverage and preparation method thereof | |
| CN105310067A (en) | Making method for composite health asparagus beverage | |
| CN105011266A (en) | Manufacturing method for pleurotus eryngii dietary fiber beverage | |
| CN108913491A (en) | A kind of preparation method of honey peach Fragrant fruit wine | |
| CN104207242A (en) | Composite juice with sweet orange and coconut and preparation method | |
| CN104207243A (en) | Composite juice with passiflora edulis and mango and preparation method | |
| CN107372974A (en) | The preparation method of passion plant twigs of the chaste tree flower health preserving tea | |
| CN107996918A (en) | A kind of roxburgh rose beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170714 |