CN107173650A - The preparation method of water chestnut beverage - Google Patents
The preparation method of water chestnut beverage Download PDFInfo
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- CN107173650A CN107173650A CN201710553970.8A CN201710553970A CN107173650A CN 107173650 A CN107173650 A CN 107173650A CN 201710553970 A CN201710553970 A CN 201710553970A CN 107173650 A CN107173650 A CN 107173650A
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- water chestnut
- water
- beverage
- preparation
- chestnut
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- 235000003283 Pachira macrocarpa Nutrition 0.000 title claims abstract description 79
- 235000014364 Trapa natans Nutrition 0.000 title claims abstract description 79
- 235000009165 saligot Nutrition 0.000 title claims abstract description 79
- 241001083492 Trapa Species 0.000 title claims abstract description 68
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 235000013361 beverage Nutrition 0.000 title claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000003860 storage Methods 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 238000007689 inspection Methods 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 240000001085 Trapa natans Species 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 10
- 235000014347 soups Nutrition 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- 235000020416 water chestnut juice Nutrition 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 6
- 230000000844 anti-bacterial effect Effects 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000005352 clarification Methods 0.000 claims description 5
- 230000006835 compression Effects 0.000 claims description 5
- 238000007906 compression Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 239000013505 freshwater Substances 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 230000001788 irregular Effects 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 239000002932 luster Substances 0.000 claims description 5
- 238000005453 pelletization Methods 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 244000141353 Prunus domestica Species 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 abstract description 6
- 235000008935 nutritious Nutrition 0.000 abstract description 4
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 2
- 230000036772 blood pressure Effects 0.000 abstract description 2
- 235000003599 food sweetener Nutrition 0.000 abstract description 2
- 235000021433 fructose syrup Nutrition 0.000 abstract description 2
- 208000026435 phlegm Diseases 0.000 abstract description 2
- 230000001376 precipitating effect Effects 0.000 abstract description 2
- 235000019614 sour taste Nutrition 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 239000003765 sweetening agent Substances 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000005360 mashing Methods 0.000 abstract 1
- 244000241257 Cucumis melo Species 0.000 description 6
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 description 6
- 244000018633 Prunus armeniaca Species 0.000 description 6
- 235000009827 Prunus armeniaca Nutrition 0.000 description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000011305 Capsella bursa pastoris Nutrition 0.000 description 1
- 240000008867 Capsella bursa-pastoris Species 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000202829 Eleocharis Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000170916 Paeonia officinalis Species 0.000 description 1
- 235000006484 Paeonia officinalis Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FRYDSOYOHWGSMD-UHFFFAOYSA-N [C].O Chemical compound [C].O FRYDSOYOHWGSMD-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- -1 carrotene Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000020413 lychee juice Nutrition 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of preparation method of water chestnut beverage, it is characterised in that：Water chestnut is used for major ingredient, it is made by the step such as pretreatment of raw material, mashing, ferment treatment, filtering, allotment, homogeneous, sterilization, canned, inspection, storage, the water chestnut beverage produced using this method, it is sufficiently reserved the nutriment of water chestnut, make the color stability of beverage by homogeneous, avoid layering and precipitating, sweetener is used as using fructose syrup, make that beverage fragranced is dense, sweet and sour taste, this method is simple to operate, be easy to grasp, beverage is nutritious, drink conveniently, and the heat that can disappear is removed phlegm, reduced blood pressure.
Description
Technical field
The present invention relates to a kind of preparation method of beverage, more particularly, to a kind of preparation method of water chestnut beverage.
Background technology
Water chestnut, also known as horseshoe, Shui Li, Chinese herbaceous peony, an ancient name for water chestnut, black taro, Bodhisattva's shepherd's purse, a kind of wild plant, the subteranean stem of which is like water chestnut, are that Cyperaceae Eleocharis is a kind of.Water chestnut mouthfeel
Sweet tea is crisp, nutritious, contains protein, fat, crude fibre, carrotene, vitamin B, vitamin C, iron, calcium and carbon hydrate
Thing.Can be for cooking, and can starch processed.Guangdong snack water chestnut cake, is exactly that use water chestnut is made, is referred to as the starch of " water chestnut starch "
It is made.Its fiber is spherical, easily adsorbs debris, there is cleaning function of intestinal canal well.The phosphorus contained in water chestnut is tubers
It is higher in vegetables, the need for growth in humans can be promoted to develop and physiological function is maintained, have very big good to the development of tooth bone
Place, while can promote internal sugar, fat, the metabolism of the big material of protein three, adjusts acid-base balance, therefore water chestnut is suitable to children
It is edible.Water chestnut is processed into and drinks convenience, the beverage of period of storage length, the nutritive value and economic value of water chestnut is improved.
The content of the invention
The present invention is for water chestnut processing maturation period is short, difficult storage defect there is provided a kind of nutritious, delicious taste, drink
The preparation method of convenient water chestnut beverage.
The technical scheme adopted by the invention to solve the technical problem is that：
A kind of preparation method of water chestnut beverage, it is characterised in that carry out as follows：
A, pretreatment of raw material：From uniform in size, color and luster is normal, raciness, without rotting, that the fresh water chestnut without deformity makees processing is former
Material, the water chestnut chosen is soaked 15-25 minutes in clear water, then washes away with swaging machine silt, rinsed clean；First with small during peeling
Knife prunes water chestnut two ends, to cut most eye and root as degree, then prunes periphery crust；It should be dipped in clear water, use immediately after peeling
0.2% acetic acid solution soaks color protection, prevents brown stain；
B, precook：Water chestnut after cutting is entered into proper amount of clear water heating, micro-boiling is kept 1 hour, controlled into 10 times that water is water chestnut,
Make starch gelatinization, soup clarification
C, water chestnut grain preparation：With pelleter by the water chestnut pelletizing boiled, specification is irregular small for 0.8 centimetre of 0.5 cm x
Grain；
D, water chestnut juice preparation：By water chestnut liquor, with taking juice through plate compression after 60 mesh silk coarse filtration；
E, allotment：By 1000 kilograms of water chestnut juice, plus granulated sugar double centner, 0.3 kilogram of citric acid controls soluble solid:10%-
13%；
F, heating：Seasoning liquid is heated to more than 100 DEG C, tinning is sent into；
G, sterilization, cooling：100 ' -35 ' 10 '/118 DEG C of bactericidal formula, back-pressure be cooled to 35 DEG C with
H, tinning：Chosen to install in the 6115 type tanks that cleaning and sterilizing is crossed into 30 grams of water chestnut grain, add the soup that has heated to net weight
310 grams
I, sealing：Tank central temperature is 90 DEG C during sealing, and vacuum is 0.05 MPa
J tri-, inspection, storage：Whether canned qualified, preserved under normal temperature if examining.
Beneficial effect：The water chestnut beverage produced using this method, is sufficiently reserved the nutriment of water chestnut, makes drink by homogeneous
The color stability of material, it is to avoid layering and precipitating, using fructose syrup as sweetener, makes that beverage fragranced is dense, sweet and sour taste, this
Method is simple to operate, be easy to grasp, and beverage is nutritious, drink conveniently, and with disappearing, heat removes phlegm, the effects such as reducing blood pressure.
Embodiment
Embodiment 1：
A kind of preparation method of water chestnut beverage, is carried out as follows：
A, pretreatment of raw material：From uniform in size, color and luster is normal, raciness, without rotting, the fresh water chestnut without deformity, lichee make
Process raw material, the water chestnut chosen is soaked 15-25 minutes in clear water, then wash away with swaging machine silt, rinsed clean；During peeling
Water chestnut two ends are first pruned with pocket knife, to cut most eye and root as degree, then periphery crust are pruned；Clear water should be dipped in after peeling immediately
In, color protection is soaked with 0.2% acetic acid solution, brown stain is prevented；
B, precook：Water chestnut after cutting, lichee are entered into proper amount of clear water heating, micro-boiling is kept 1 hour, it is water chestnut to control into water
10 times, make starch gelatinization, soup clarification
C, water chestnut grain preparation：With pelleter by the water chestnut pelletizing boiled, specification is irregular small for 0.8 centimetre of 0.5 cm x
Grain；
D, water chestnut juice preparation：By water chestnut, lichee liquor, with taking juice through plate compression after 60 mesh silk coarse filtration；
E, allotment：By 1000 kilograms of water chestnut, Lychee juice, plus granulated sugar double centner, 0.3 kilogram of citric acid, the soluble solid of control
Thing:10%-13%；
F, heating：Seasoning liquid is heated to more than 100 DEG C, tinning is sent into；
G, sterilization, cooling：100 ' -35 ' 10 '/118 DEG C of bactericidal formula, back-pressure be cooled to 35 DEG C with
H, tinning：Chosen to install in the 6115 type tanks that cleaning and sterilizing is crossed into water chestnut grain 30 grams, add the water chestnut heated, lichee soup
Juice is to 310 grams of net weight
I, sealing：Tank central temperature is 90 DEG C during sealing, and vacuum is 0.05 MPa
J tri-, inspection, storage：Whether canned qualified, preserved under normal temperature if examining.
Embodiment 2：
A kind of preparation method of water chestnut beverage, is carried out as follows：
A, pretreatment of raw material：From uniform in size, color and luster is normal, raciness, without rotting, the fresh water chestnut without deformity, apricot add
Work raw material, the water chestnut chosen is soaked 15-25 minutes in clear water, then washes away with swaging machine silt, rinsed clean；It is first during peeling
Water chestnut two ends are pruned with pocket knife, to cut most eye and root as degree, then water chestnut, apricot periphery crust are pruned；It should be dipped in immediately after peeling
In clear water, color protection is soaked with 0.2% acetic acid solution, brown stain is prevented；
B, precook：Water chestnut after cutting, apricot are entered into proper amount of clear water heating, micro-boiling is kept 1 hour, controlled into 10 that water is water chestnut
Times, make starch gelatinization, soup clarification
C, water chestnut grain preparation：With pelleter by the water chestnut pelletizing boiled, specification is irregular small for 0.8 centimetre of 0.5 cm x
Grain；
D, water chestnut juice preparation：By water chestnut, apricot liquor, with taking juice through plate compression after 60 mesh silk coarse filtration；
E, allotment：By 1000 kilograms of water chestnut, apricot juice, plus granulated sugar double centner, 0.3 kilogram of citric acid controls soluble solid:
10%-13%；
F, heating：Seasoning liquid is heated to more than 100 DEG C, tinning is sent into；
G, sterilization, cooling：100 ' -35 ' 10 '/118 DEG C of bactericidal formula, back-pressure be cooled to 35 DEG C with
H, tinning：Chosen to install in the 6115 type tanks that cleaning and sterilizing is crossed into water chestnut grain 30 grams, add the water chestnut heated, apricot soup
To 310 grams of net weight
I, sealing：Tank central temperature is 90 DEG C during sealing, and vacuum is 0.05 MPa
J tri-, inspection, storage：Whether canned qualified, preserved under normal temperature if examining.
Embodiment 3：
A kind of preparation method of water chestnut beverage, it is characterised in that use following steps：
A, pretreatment of raw material：From uniform in size, color and luster is normal, raciness, without rotting, the fresh water chestnut without deformity, muskmelon make
Process raw material, the water chestnut chosen is soaked 15-25 minutes in clear water, then wash away with swaging machine silt, rinsed clean；During peeling
Water chestnut, muskmelon two ends are first pruned with pocket knife, to cut most eye and root as degree, then periphery crust are pruned；It should be dipped in immediately after peeling
In clear water, color protection is soaked with 0.2% acetic acid solution, brown stain is prevented；
B, precook：Water chestnut after cutting, muskmelon are entered into proper amount of clear water heating, micro-boiling is kept 1 hour, it is water chestnut to control into water
10 times, make starch gelatinization, soup clarification
C, water chestnut grain preparation：With pelleter by the water chestnut pelletizing boiled, specification is irregular small for 0.8 centimetre of 0.5 cm x
Grain；
D, water chestnut juice preparation：By water chestnut, muskmelon liquor, with taking juice through plate compression after 60 mesh silk coarse filtration；
E, allotment：By 1000 kilograms of water chestnut, muskmelon juice, plus granulated sugar double centner, 0.3 kilogram of citric acid, the soluble solid of control
Thing:10%-13%；
F, heating：Seasoning liquid is heated to more than 100 DEG C, tinning is sent into；
G, sterilization, cooling：100 ' -35 ' 10 '/118 DEG C of bactericidal formula, back-pressure be cooled to 35 DEG C with
H, tinning：Chosen to install in the 6115 type tanks that cleaning and sterilizing is crossed into water chestnut grain 30 grams, add the water chestnut heated, muskmelon soup
Juice is to 310 grams of net weight
I, sealing：Tank central temperature is 90 DEG C during sealing, and vacuum is 0.05 MPa
J tri-, inspection, storage：Whether canned qualified, preserved under normal temperature if examining.
Part that the present invention does not relate to is same as the prior art or can be realized using prior art.
Claims (1)
1. a kind of preparation method of water chestnut beverage, it is characterised in that carry out as follows：
A, pretreatment of raw material：From uniform in size, color and luster is normal, raciness, without rotting, that the fresh water chestnut without deformity makees processing is former
Material, the water chestnut chosen is soaked 15-25 minutes in clear water, then washes away with swaging machine silt, rinsed clean；First with small during peeling
Knife prunes water chestnut two ends, to cut most eye and root as degree, then prunes periphery crust；It should be dipped in clear water, use immediately after peeling
0.2% acetic acid solution soaks color protection, prevents brown stain；
B, precook：Water chestnut after cutting is entered into proper amount of clear water heating, micro-boiling is kept 1 hour, controlled into 10 times that water is water chestnut,
Make starch gelatinization, soup clarification
C, water chestnut grain preparation：With pelleter by the water chestnut pelletizing boiled, specification is irregular small for 0.8 centimetre of 0.5 cm x
Grain；
D, water chestnut juice preparation：By water chestnut liquor, with taking juice through plate compression after 60 mesh silk coarse filtration；
E, allotment：By 1000 kilograms of water chestnut juice, plus granulated sugar double centner, 0.3 kilogram of citric acid controls soluble solid:10%-
13%；
F, heating：Seasoning liquid is heated to more than 100 DEG C, tinning is sent into；
G, sterilization, cooling：100 ' -35 ' 10 '/118 DEG C of bactericidal formula, back-pressure be cooled to 35 DEG C with
H, tinning：Chosen to install in the 6115 type tanks that cleaning and sterilizing is crossed into 30 grams of water chestnut grain, add the soup that has heated to net weight
310 grams
I, sealing：Tank central temperature is 90 DEG C during sealing, and vacuum is 0.05 MPa
J tri-, inspection, storage：Whether canned qualified, preserved under normal temperature if examining.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710553970.8A CN107173650A (en) | 2017-07-09 | 2017-07-09 | The preparation method of water chestnut beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710553970.8A CN107173650A (en) | 2017-07-09 | 2017-07-09 | The preparation method of water chestnut beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107173650A true CN107173650A (en) | 2017-09-19 |
Family
ID=59844744
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710553970.8A Withdrawn CN107173650A (en) | 2017-07-09 | 2017-07-09 | The preparation method of water chestnut beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107173650A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719984A (en) * | 2013-12-27 | 2014-04-16 | 胡本奎 | Manufacturing method of chufa/tomato juice beverage |
| CN104055177A (en) * | 2014-06-07 | 2014-09-24 | 陶峰 | Preparation method of water chestnut beverage |
| CN104256786A (en) * | 2014-09-24 | 2015-01-07 | 赵聪 | Preparation method of water chestnut fiber beverage |
| CN104605442A (en) * | 2015-02-10 | 2015-05-13 | 刘永 | Preparation method for water chestnut juice with granules |
-
2017
- 2017-07-09 CN CN201710553970.8A patent/CN107173650A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719984A (en) * | 2013-12-27 | 2014-04-16 | 胡本奎 | Manufacturing method of chufa/tomato juice beverage |
| CN104055177A (en) * | 2014-06-07 | 2014-09-24 | 陶峰 | Preparation method of water chestnut beverage |
| CN104256786A (en) * | 2014-09-24 | 2015-01-07 | 赵聪 | Preparation method of water chestnut fiber beverage |
| CN104605442A (en) * | 2015-02-10 | 2015-05-13 | 刘永 | Preparation method for water chestnut juice with granules |
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Application publication date: 20170919 |