CN107080125A - A kind of mulberries pulp and preparation method and application - Google Patents
A kind of mulberries pulp and preparation method and application Download PDFInfo
- Publication number
- CN107080125A CN107080125A CN201710209493.3A CN201710209493A CN107080125A CN 107080125 A CN107080125 A CN 107080125A CN 201710209493 A CN201710209493 A CN 201710209493A CN 107080125 A CN107080125 A CN 107080125A
- Authority
- CN
- China
- Prior art keywords
- mulberries
- pulp
- blanching
- mulberry
- weight
- 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.)
- Withdrawn
Links
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 84
- 241000218231 Moraceae Species 0.000 title claims abstract description 60
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 25
- 240000000249 Morus alba Species 0.000 claims abstract description 24
- 235000013361 beverage Nutrition 0.000 claims abstract description 18
- 206010033546 Pallor Diseases 0.000 claims abstract description 17
- 239000000084 colloidal system Substances 0.000 claims abstract description 13
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000005360 mashing Methods 0.000 claims abstract description 10
- 150000001875 compounds Chemical class 0.000 claims abstract description 9
- 239000003381 stabilizer Substances 0.000 claims abstract description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 8
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 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 abstract description 7
- 239000005720 sucrose Substances 0.000 claims abstract description 7
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000011090 malic acid Nutrition 0.000 claims abstract description 5
- 239000001630 malic acid Substances 0.000 claims abstract description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 4
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 4
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 4
- 239000011718 vitamin C Substances 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 17
- 230000001954 sterilising effect Effects 0.000 claims description 13
- 238000009434 installation Methods 0.000 claims description 12
- 238000004140 cleaning Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 235000015203 fruit juice Nutrition 0.000 claims description 8
- 238000009924 canning Methods 0.000 claims description 7
- 238000005520 cutting process Methods 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 4
- 229920001277 pectin Polymers 0.000 claims description 4
- 239000001814 pectin Substances 0.000 claims description 4
- 235000010987 pectin Nutrition 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 3
- 229920006335 epoxy glue Polymers 0.000 claims description 2
- OQVYMXCRDHDTTH-UHFFFAOYSA-N 4-(diethoxyphosphorylmethyl)-2-[4-(diethoxyphosphorylmethyl)pyridin-2-yl]pyridine Chemical compound CCOP(=O)(OCC)CC1=CC=NC(C=2N=CC=C(CP(=O)(OCC)OCC)C=2)=C1 OQVYMXCRDHDTTH-UHFFFAOYSA-N 0.000 claims 1
- 235000004237 Crocus Nutrition 0.000 abstract description 4
- 241000596148 Crocus Species 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 4
- 239000003086 colorant Substances 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 235000015165 citric acid Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 102000030523 Catechol oxidase Human genes 0.000 description 2
- 108010031396 Catechol oxidase Proteins 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000630 rising effect Effects 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
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of mulberries pulp and preparation method and application.The mulberries pulp that the present invention is provided is prepared by following steps：1）Blanching：The mulberries segmented are added after citric acid solution is boiled, continues to be heated to after solution seethes with excitement again and continues to heat 1 3min, then pull mulberries out, remove the peel；2）Mashing, colloid mill：It is 1 by mulberry pulp and water weight ratio:12 ratio is beaten mulberries are removed the peel with beater, is ground after adding vitamin C thereto with colloid mill, is obtained mulberries pulp.The beverage of composition is wanted to contain the material of following portions by weight based on mulberries pulp：100 mulberries pulps；10 12 sucrose；0.31 0.32 malic acid；0.01 0.015 compound stabilizers.Gained mulberry fruit paste colors pool of the invention, flavor-stable, can keep more than 1 year at normal temperatures；The beverage of composition is wanted based on mulberries pulp, in crocus, in addition to the effect for possessing general beverage, while also having moistening lung, heat clearing function.
Description
【Technical field】
The present invention relates to mulberries pulp and preparation method and application, more particularly to a kind of mulberries pulp and preparation method thereof with
The beverage prepared by primary raw material of the pulp.
【Background technology】
Mulberries are the characteristic fruits of south China, because polyphenol oxidase content is higher in mulberry pulp, easily occurs brown stain, make
Product special flavour loses heavier, product stability difference etc., and current mulberries are main based on marketing fresh, and converted products is less.
【The content of the invention】
It is an object of the invention to provide a kind of color and luster, the mulberries pulp of flavor-stable and preparation method thereof.
Mulberries pulp provided by the present invention, is prepared as follows：
1) blanching：The mulberries segmented are added after citric acid solution is boiled, continues to be heated to after solution seethes with excitement again and continues to add
Hot 1-3min, then pulls mulberries out, peeling；
2) mashing, colloid mill：It is that 1: 1-2 ratio is beaten mulberries are removed the peel with beater in mulberry pulp and water weight ratio, Xiang Qi
Ground after middle addition vitamin C with colloid mill, obtain mulberries pulp.
Mulberries are cleaned and cutting before the blanching, the cutting is that the mulberry fruit after cleaning cuts in half；
Will be to pulp wet sterilization after the blanching, the wet sterilization is by 120-130 DEG C of mulberries pulp wet sterilization 3-5 seconds
Clock.
In order to ensure cleaning performance, preferably by mulberry fruit 0.2-0.4g/L liquor potassic permanganate soaking disinfections 2- before cleaning
3min。
Due to containing substantial amounts of polyphenol oxidase in mulberries, brown stain is easily caused in process, citric acid solution is used
Blanching can make the enzyme lose activity, and prevent the color of fruit juice in process afterwards from changing, used in blanching
Citric acid solution concentration is usually 0.1%-0.2%.During mashing, in order to reduce the loss of solid content in mulberries, mashing water one
As use mulberries blanching after water；Meanwhile, in order to prevent that brown stain occurs for mulberries in colloid mill process of lapping, before the milling to fruit juice
Middle addition Vc, the ascorbic addition is usually mulberry juice weight ground 0.2%-0.5%.
Mulberries pulp through wet sterilization, can be by pulp under normal temperature condition using sterile sack canning techniques and equipment
Preserve more than 1 year.
Second object of the present invention is to provide a kind of beverage for wanting composition based on mulberries pulp.
Beverage provided by the present invention contains the material of following portions by weight：Mulberries pulp 100, sucrose 10-11, malic acid
0.31-0.32, compound stabilizer 0.01-0.015.
The beverage is prepared according to the following procedure：
1) allocate：First parts by weight are added in 100 parts by weight mulberries pulps fully for 0.01-0.015 compound stabilizer
Stirring, then adds 0.31-0.32 weight of apple acid and 10-11 parts by weight of sucrose.
2) homogeneous：By step 1) gained liquid under 25-30MPa pressure, at a temperature of 60-70 DEG C homogeneous twice, each 5-
10min；
3) sterilize：Fruit juice after homogeneous is sterilized 3-5 seconds under 120-130 DEG C of steam；
4) aseptic canning：Product is obtained with aseptic tank installation is canned, the aseptic tank installation central temperature is 65-70 DEG C；It is described
Aseptic tank installation sprinkling equipment central temperature is less than 34 DEG C.
Wherein, conventional compound stabilizer is the epoxy glue of pectin that weight ratio is 1: 3 and xanthans.
Gained mulberry fruit paste colors pool of the invention, flavor-stable, can keep more than 1 year, solve on raw material at normal temperatures
The problem of city's oversupply is concentrated；The beverage of composition is wanted based on mulberries pulp, in crocus, with typical mulberries local flavor and
Solid content is 10-12% in preferable mouthfeel, nutrition, beverage, and acid content is 0.35-0.38%, the work for possessing general beverage
With while also having moistening lung, heat clearing function.
【Embodiment】
Embodiment 1：The preparation of mulberries pulp
(1) raw material is selected：Select that maturity is moderate, the orange fruit 10kg of color is used to process.By corruption in election process
Fruit is rejected, and otherwise corruption fruit can finally influence the quality of fruit juice.
(2) clean：Wash the impurity on mulberries and microorganism off with clear water, 0.3g/L liquor potassic permanganate is first used before cleaning
Soaking disinfection 2-3min.
(3) cutting：Mulberries after cleaning are cut away half, stoning, stalk and interior peel.
(4) blanching：10g citric acids are added in 10L clear water, the mulberries segmented are added after boiling, when solution boils again
About 2min is kept after rising, is then pulled out, removes the peel, obtains mulberry pulp 6kg.
(5) mashing, colloid mill：In pulp: water=1: mulberry fruit is beaten by the ratio of 1 (weight ratio), in order to prevent mulberries
The loss of middle solid content, mashing be mulberries blanching with water after water.20gVc is added in fruit juice, colloid mill grinding 2 is then crossed
Secondary, further refinement obtains mulberry juice.
(6) wet sterilization, aseptic canning：By mulberry juice aseptic canning, institute after 120-130 DEG C of wet sterilization 3-5 seconds
Obtaining mulberries pulp can keep more than 1 year at normal temperatures.
Embodiment 2：The preparation of Mulberry beverage
1) allocate：First 0.1g compound stabilizer (pectin: xanthans weight ratio is 1: 3) is added in 1kg mulberries pulps and filled
Divide stirring, then add 0.31-0.32kg malic acid, 10-11g sucrose；
2) homogeneous：By step 1) gained liquid under 30MPa pressure, at a temperature of 60 DEG C homogeneous twice, each 5-10min；
3) ultra high temperature short time sterilization：Fruit juice after homogeneous is sterilized 3-5 seconds under 130 DEG C of steam；
4) aseptic canning：Crocus Mulberry beverage is obtained with aseptic tank installation is canned, regulation aseptic tank installation central temperature is 70
℃；Aseptic tank installation sprinkling equipment central temperature is less than 34 DEG C.
Embodiment 3：The preparation of Mulberry beverage
1) allocate：0.1-0.15g compound stabilizer (pectin: xanthans weight ratio is 1: 3) is first added to 1kg mulberries pulps
In be sufficiently stirred for, then add 0.31-0.32g malic acid and 10-12g sucrose；
2) homogeneous：By step 1) gained liquid under 20MPa pressure, at a temperature of 70 DEG C homogeneous twice, each 5-10min；
3) ultra high temperature short time sterilization：Fruit juice after homogeneous is sterilized 3-5 seconds under 130 DEG C of steam；
4) aseptic canning：Crocus Mulberry beverage is obtained with aseptic tank installation is canned, regulation aseptic tank installation central temperature is 65
DEG C, aseptic tank installation sprinkling equipment central temperature is less than 34 DEG C.
Claims (9)
1. a kind of mulberries pulp, is prepared as follows：
1) blanching：The mulberries segmented are added after citric acid solution is boiled, continues to be heated to after solution seethes with excitement again and continues to add
Hot 1-3min, is then pulled out；
2) mashing, colloid mill：It is beaten in mulberry pulp and water weight ratio for 1: 1-2 ratio by mulberries are removed the peel with beater, to
Ground after wherein adding vitamin C with colloid mill, obtain mulberries pulp.
2. mulberries pulp according to claim 1, it is characterised in that：Mulberries are cleaned and cut before the blanching
Point, the cutting is that the mulberry fruit after cleaning cuts in half；Will be to pulp wet sterilization, the wet sterilization after the blanching
It is by 120-130 DEG C of mulberries pulp wet sterilization 3-5 seconds；Citric acid solution concentration is 0.1-0.2% in the blanching step；
Ascorbic addition is the 0.2-0.5% of mulberry juice weight in the mashing, colloid mill step.
3. mulberries pulp according to claim 2, it is characterised in that：It is before the cleaning that mulberry fruit is high with 0.2-0.4g/L
Potassium manganate solution soaking disinfection 2-3min.
4. a kind of method for preparing mulberries pulp, comprises the following steps：1) blanching：Add and segment after citric acid solution is boiled
Mulberries, continue to be heated to after solution seethes with excitement again continue heat 1-3min, then pull mulberries out, and remove the peel；2) mashing, colloid
Mill：It is beaten in mulberry pulp and water weight ratio for 1: 1-2 ratio by mulberries are removed the peel with beater, vitamin C is added thereto
Ground afterwards with colloid mill, obtain mulberries pulp.
5. preparation method according to claim 4, it is characterised in that：Mulberries are cleaned and cut before the blanching
Point, the cutting is that the mulberry fruit after cleaning cuts in half, stoning, stalk and interior peel；Pulp is steamed after the blanching
Vapour is sterilized, and the wet sterilization is by 120-130 DEG C of mulberries pulp wet sterilization 3-5 seconds；Citric acid in the blanching step
Solution concentration is 0.1-0.2%；Ascorbic addition is the 0.2- of mulberry juice weight in the mashing, colloid mill step
0.5%.
6. the preparation method according to claim 4 or 5, it is characterised in that：By mulberry fruit 0.2-0.4g/ before the cleaning
L liquor potassic permanganate soaking disinfections 2-3min.
7. a kind of mulberries pulp beverage, including following portions by weight than material：The sucrose 10-11 malic acid of mulberries pulp 100
0.31-0.32 compound stabilizers 0.01-0.015.
8. beverage according to claim 7, the beverage is prepared according to the following procedure：
1) allocate：First parts by weight are added in 100 parts by weight mulberries pulps fully for 0.01-0.015 compound stabilizer
Stirring, then adds 0.31-0.32 weight of apple acid and 10-11 parts by weight of sucrose；
2) homogeneous：By step 1) gained liquid under 25-30MPa pressure, at a temperature of 60-70 DEG C homogeneous twice, each 5-
10min；
3) sterilize：Fruit juice after homogeneous is sterilized 3-5 seconds under 130 DEG C of steam；
4) aseptic canning：Product is obtained with aseptic tank installation is canned, the aseptic tank installation central temperature is 65-70 DEG C；It is described
Aseptic tank installation sprinkling equipment central temperature is less than 34 DEG C.
9. the beverage according to claim 7 or 8, it is characterised in that the compound stabilizer is the pectin that weight ratio is 1: 3
With the epoxy glue of xanthans.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710209493.3A CN107080125A (en) | 2017-03-31 | 2017-03-31 | A kind of mulberries pulp and preparation method and application |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710209493.3A CN107080125A (en) | 2017-03-31 | 2017-03-31 | A kind of mulberries pulp and preparation method and application |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107080125A true CN107080125A (en) | 2017-08-22 |
Family
ID=59614847
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710209493.3A Withdrawn CN107080125A (en) | 2017-03-31 | 2017-03-31 | A kind of mulberries pulp and preparation method and application |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107080125A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107912731A (en) * | 2017-11-28 | 2018-04-17 | 安徽砀山海升果业有限责任公司 | A kind of preparation method of longan primary pulp |
| CN107960567A (en) * | 2017-11-16 | 2018-04-27 | 张乐华 | A kind of richness Organic Chromium Mulberry beverage |
| CN110720618A (en) * | 2019-09-05 | 2020-01-24 | 李锦记（新会）食品有限公司 | Composite jam and preparation method thereof |
| CN113907227A (en) * | 2021-10-28 | 2022-01-11 | 国药集团同济堂（贵州）制药有限公司 | Application of mulberry in improving stability of vitamin C in roxburgh rose |
-
2017
- 2017-03-31 CN CN201710209493.3A patent/CN107080125A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107960567A (en) * | 2017-11-16 | 2018-04-27 | 张乐华 | A kind of richness Organic Chromium Mulberry beverage |
| CN107912731A (en) * | 2017-11-28 | 2018-04-17 | 安徽砀山海升果业有限责任公司 | A kind of preparation method of longan primary pulp |
| CN110720618A (en) * | 2019-09-05 | 2020-01-24 | 李锦记（新会）食品有限公司 | Composite jam and preparation method thereof |
| CN113907227A (en) * | 2021-10-28 | 2022-01-11 | 国药集团同济堂（贵州）制药有限公司 | Application of mulberry in improving stability of vitamin C in roxburgh rose |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107080125A (en) | A kind of mulberries pulp and preparation method and application | |
| CN105087347B (en) | A kind of preparation method of okra health preserving vinegar | |
| CN105211985A (en) | A kind of HFCS and sucrose coordinate system are for the method for high-quality fruit juice underflow | |
| CN104957552B (en) | instant loquat powder | |
| CN100482107C (en) | Loquat juice and its production process and application | |
| CN106616885A (en) | Preparation method of passiflora edulis fruit sauce | |
| CN106235099A (en) | A kind of peeled citrus fruits powder and preparation method thereof | |
| KR20170095678A (en) | Prodution mether of fermented and germinated coffee using mixed microorganisms. | |
| CN102754882A (en) | Method for producing Litchi concentrated juice | |
| CN103494290A (en) | Method for processing eriobotrya japonica juice | |
| CN107156594A (en) | A kind of pineapple pulp and preparation method and application | |
| CN106819711A (en) | Harvest composite slurry cloudy juice and preparation method thereof to a kind of taro | |
| CN105602806A (en) | Olive wine and preparation method thereof | |
| CN104351600B (en) | A kind of processing method of Fructus clausenae lansii fruit jam | |
| CN104223259A (en) | Vegetable fermented beverage enriched with anthocyanin and preparation method of vegetable fermented beverage | |
| CN105454747A (en) | Making method for low-sugar pumpkin jam | |
| CN102805400A (en) | Method for preparing loquat concentrated juice | |
| CN107279935A (en) | A kind of garlic flavor sauce and preparation method and application | |
| CN101978847B (en) | Cantonese loquat new-year greeting candy and preparation method thereof | |
| CN103636801B (en) | A kind of loquat soya-bean milk and preparation method thereof | |
| KR20130060714A (en) | Manufacturing method of embryo bud grain syrup | |
| KR102046354B1 (en) | Apple jelly manufacturing method | |
| CN105192496A (en) | Making method of persimmon paste | |
| CN104939239A (en) | Purple sweet potato papaya beverage | |
| CN110791401A (en) | Preparation method of mixed fruity glutinous rice wine |
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 | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170822 |