CN107319219A - A kind of horseshoe beverage and preparation method thereof - Google Patents
A kind of horseshoe beverage and preparation method thereof Download PDFInfo
- Publication number
- CN107319219A CN107319219A CN201710622590.5A CN201710622590A CN107319219A CN 107319219 A CN107319219 A CN 107319219A CN 201710622590 A CN201710622590 A CN 201710622590A CN 107319219 A CN107319219 A CN 107319219A
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- Prior art keywords
- horseshoe
- parts
- beverage
- guava
- honey
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- 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
- 235000013361 beverage Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 241000508269 Psidium Species 0.000 claims abstract description 28
- 235000012907 honey Nutrition 0.000 claims abstract description 17
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 13
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 13
- 235000021511 Cinnamomum cassia Nutrition 0.000 claims abstract description 13
- 239000004599 antimicrobial Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 21
- 238000002156 mixing Methods 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 8
- 238000009455 aseptic packaging Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 235000014360 Punica granatum Nutrition 0.000 claims description 4
- 239000004575 stone Substances 0.000 claims description 3
- 241000219991 Lythraceae Species 0.000 claims 3
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 230000001835 salubrious effect Effects 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 3
- 240000000377 Tussilago farfara Species 0.000 description 3
- 235000004869 Tussilago farfara Nutrition 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000011574 phosphorus Substances 0.000 description 3
- 229910052698 phosphorus Inorganic materials 0.000 description 3
- 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
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000001465 calcium Nutrition 0.000 description 2
- 235000019784 crude fat Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 235000019156 vitamin B Nutrition 0.000 description 2
- 239000011720 vitamin B Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- WBYWAXJHAXSJNI-VOTSOKGWSA-M .beta-Phenylacrylic acid Natural products [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 description 1
- WBYWAXJHAXSJNI-SREVYHEPSA-N Cinnamic acid Chemical compound OC(=O)\C=C/C1=CC=CC=C1 WBYWAXJHAXSJNI-SREVYHEPSA-N 0.000 description 1
- 235000019750 Crude protein 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
- 241000196324 Embryophyta Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 235000003283 Pachira macrocarpa Nutrition 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 244000294611 Punica granatum Species 0.000 description 1
- 241000287420 Pyrus x nivalis Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 240000001085 Trapa natans Species 0.000 description 1
- 235000014364 Trapa natans Nutrition 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229930016911 cinnamic acid Natural products 0.000 description 1
- 235000013985 cinnamic acid Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 235000009165 saligot Nutrition 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940046001 vitamin b complex Drugs 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
- 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- 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)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of horseshoe beverage and preparation method thereof, the raw material of the horseshoe beverage includes by weight：80~100 parts of horseshoe, 22~28 parts of guava, 15~20 parts of honey, 3~6 parts of natural antiseptic agent；The natural antiseptic agent is cinnamomum cassia extract.Horseshoe beverage of the present invention and preparation method thereof, technique is simple, easy to operate, cost is low；Prepared horseshoe beverage flavor is unique, salubrious tasty, nutritious, with health-care efficacy, and performance is stable, long shelf-life, without any chemical addition agent, can effectively be absorbed by human body, green safety health, has further widened the kind of horseshoe beverage, has added the market competitiveness.
Description
Technical field
The present invention relates to beverage made of fruits or vegetables processing technique field, more particularly to a kind of horseshoe beverage and preparation method thereof.
Background technology
Horseshoe, also known as water chestnut, Di Li, are a kind of very delicious fruit, in addition to being fruit, it or it is a kind of in
Medicine.Horseshoe element with nutritious and famous, juice multi-flavor sweet tea and it is in one's favour, the U.S.A for just having " underground pyrus nivalis " from ancient times superintends and directs, and northerner then claims
It is " south of the River ginseng ".According to surveying and determination：Per in 100g fresh goods, moisture content 68g, carbohydrate 21.8g, protein 1.5g are fatty
0.1g, crude fibre 0.5g, calcium 5mg, phosphorus 68mg, iron 0.5mg, carrotene 0.01mg, vitamin B 10.04mg, vitamin b
20.02mg, vitamin C 3mg, niacin 0.4mg etc..Especially phosphorus content is highest in stem dish class.Nutrition thinks, horseshoe
In containing nutrients such as abundant starch, protein, crude fat, calcium, iron, vitamin B complex and vitamin Cs, it is also abundant
Dietary fiber, in addition, the phosphorus contained in horseshoe is higher in rhizome vegetable, can promote growth in humans to develop and maintain life
The need for managing function, therefore horseshoe is also suitable for children and eaten.
Medically, horseshoe also occupies a tiny space.Horseshoe sugariness is trembled with fear, and enters lung, the warp of stomach three.There are clearing heart fire, moistening lung
Cool liver, eliminate indigestion and phlegm, diuresis improving eyesight the effect of.Horseshoe has certain effect to reducing blood pressure, and also has preventive and therapeutic effect to cancerous swelling, contained
Starch and crude protein can promote intestinal peristalsis, contained crude fat adds the effect relaxed bowel.
The processing of horseshoe beverage products does not form certain industry size, and the taste of horseshoe beverage also in the market
Typically, performance is unstable, and the holding time is short, it is necessary to further enrich the kind of horseshoe beverage, increases the market competitiveness.
The content of the invention
It is an object of the invention to provide a kind of horseshoe beverage and preparation method thereof, prepared horseshoe beverage taste is suitable
People, salubrious unique, performance stabilization and long shelf-life.
The technical scheme is that：A kind of horseshoe beverage, raw material includes by weight：80~100 parts of horseshoe, kind stone
22~28 parts of pomegranate, 15~20 parts of honey, 3~6 parts of natural antiseptic agent；The natural antiseptic agent is cinnamomum cassia extract.
Preferably, raw material includes by weight：80 parts of horseshoe, 22 parts of guava, 15 parts of honey, 3 parts of natural antiseptic agent.
Preferably, raw material includes by weight：90 parts of horseshoe, 25 parts of guava, 18 parts of honey, 5 parts of natural antiseptic agent.
Preferably, raw material includes by weight：100 parts of horseshoe, 28 parts of guava, 20 parts of honey, natural antiseptic agent 6
Part.
A kind of preparation method of horseshoe beverage, comprises the following steps：
（1）The fresh horseshoe of selection and guava, wash clean peeling section；
（2）Put the horseshoe after section and guava into juice extractor together, juice extractor rotating speed is 2500~3500r/min, is obtained
Horseshoe and the mixing juice of guava；
（3）Mixing juice, honey, cinnamomum cassia extract and 3~4 times of the pure water of horseshoe and guava are added to mixer,
Mixing time is 20~25min, is filtered after stirring；
（4）The mixed liquor obtained after filtering is subjected to sterilization processing, temperature is 150~180 DEG C, and the time is 5~8min；
（5）Aseptic packaging is carried out after being cooled down Deng the mixed liquor after sterilization, is examined, horseshoe beverage product is made.
The beneficial effects of the invention are as follows：Horseshoe beverage of the present invention and preparation method thereof, technique is simple, easy to operate, cost
It is low；Prepared horseshoe beverage flavor is unique, salubrious tasty, nutritious, with health-care efficacy, and performance is stable, the shelf-life
It is long.The preservative of addition is cinnamomum cassia extract, is a kind of natural plant antiseptic agent；Cinnamic acid in cinnamomum cassia extract has low
Poison, safety, cost be low and the advantages of aromatic odor, has very strong sterilization, anti-corrosion, antitumor action, can improve taste flavor, can
Effectively absorbed by human body, green safety health has further widened the kind of horseshoe beverage, added the market competitiveness.
Embodiment
Embodiment 1
A kind of horseshoe beverage, raw material includes by weight：80 parts of horseshoe, 22 parts of guava, 15 parts of honey, cinnamomum cassia extract 3
Part.Its preparation method includes：
1. the fresh horseshoe of selection and guava, wash clean peeling section；
2. putting the horseshoe after section and guava into juice extractor together, juice extractor rotating speed is 2500~3500r/min, obtains horse
Hoof and the mixing juice of guava；
3. mixing juice, honey, cinnamomum cassia extract and 3~4 times of the pure water of horseshoe and guava are added into mixer, stir
The time is mixed for 20~25min, is filtered after stirring；
4. the mixed liquor obtained after filtering is carried out into sterilization processing, temperature is 150 DEG C, and the time is 8min；
5. carrying out aseptic packaging after the mixed liquor cooling after grade sterilization, examining, horseshoe beverage product is made.
Embodiment 2
A kind of horseshoe beverage, raw material includes by weight：90 parts of horseshoe, 25 parts of guava, 18 parts of honey, cinnamomum cassia extract 5
Part.Its preparation method includes：
1. the fresh horseshoe of selection and guava, wash clean peeling section；
2. putting the horseshoe after section and guava into juice extractor together, juice extractor rotating speed is 2500~3500r/min, obtains horse
Hoof and the mixing juice of guava；
3. mixing juice, honey, cinnamomum cassia extract and 3 times of the pure water of horseshoe and guava are added into mixer, stir
Time is 20min, is filtered after stirring；
4. the mixed liquor obtained after filtering is carried out into sterilization processing, temperature is 160 DEG C, and the time is 6min；
5. carrying out aseptic packaging after the mixed liquor cooling after grade sterilization, examining, horseshoe beverage product is made.
Embodiment 3
A kind of horseshoe beverage, raw material includes by weight：100 parts of horseshoe, 28 parts of guava, 20 parts of honey, cinnamomum cassia extract 6
Part.Its preparation method includes：
1. the fresh horseshoe of selection and guava, wash clean peeling section；
2. putting the horseshoe after section and guava into juice extractor together, juice extractor rotating speed is 2500~3500r/min, obtains horse
Hoof and the mixing juice of guava；
3. mixing juice, honey, cinnamomum cassia extract and 4 times of the pure water of horseshoe and guava are added into mixer, stir
Time is 25min, is filtered after stirring；
4. the mixed liquor obtained after filtering is carried out into sterilization processing, temperature is 180 DEG C, and the time is 5min；
5. carrying out aseptic packaging after the mixed liquor cooling after grade sterilization, examining, horseshoe beverage product is made.
The foregoing is only a specific embodiment of the invention, but protection scope of the present invention is not limited thereto, any
The change or simple replacement expected without creative work, should all be included within the scope of the present invention.
Claims (5)
1. a kind of horseshoe beverage, it is characterised in that raw material includes by weight：80~100 parts of horseshoe, guava 22~28
Part, 15~20 parts of honey, 3~6 parts of natural antiseptic agent；The natural antiseptic agent is cinnamomum cassia extract.
2. horseshoe beverage according to claim 1, it is characterised in that raw material includes by weight：80 parts of horseshoe, kind stone
22 parts of pomegranate, 15 parts of honey, 3 parts of natural antiseptic agent.
3. horseshoe beverage according to claim 1, it is characterised in that raw material includes by weight：90 parts of horseshoe, kind stone
25 parts of pomegranate, 18 parts of honey, 5 parts of natural antiseptic agent.
4. horseshoe beverage according to claim 1, it is characterised in that raw material includes by weight：100 parts of horseshoe, kind
28 parts of pomegranate, 20 parts of honey, 6 parts of natural antiseptic agent.
5. a kind of preparation method according to any horseshoe beverage of Claims 1 to 4, it is characterised in that comprise the following steps：
（1）The fresh horseshoe of selection and guava, wash clean peeling section；
（2）Put the horseshoe after section and guava into juice extractor together, juice extractor rotating speed is 2500~3500r/min, is obtained
Horseshoe and the mixing juice of guava；
（3）Mixing juice, honey, cinnamomum cassia extract and 3~4 times of the pure water of horseshoe and guava are added to mixer,
Mixing time is 20~25min, is filtered after stirring；
（4）The mixed liquor obtained after filtering is subjected to sterilization processing, temperature is 150~180 DEG C, and the time is 5~8min；
（5）Aseptic packaging is carried out after being cooled down Deng the mixed liquor after sterilization, is examined, horseshoe beverage product is made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710622590.5A CN107319219A (en) | 2017-07-27 | 2017-07-27 | A kind of horseshoe beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710622590.5A CN107319219A (en) | 2017-07-27 | 2017-07-27 | A kind of horseshoe beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107319219A true CN107319219A (en) | 2017-11-07 |
Family
ID=60227861
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710622590.5A Pending CN107319219A (en) | 2017-07-27 | 2017-07-27 | A kind of horseshoe beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107319219A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1157114A (en) * | 1996-02-16 | 1997-08-20 | 王英 | Fruit and vegetable juice drink |
| CN104351884A (en) * | 2014-10-19 | 2015-02-18 | 杨燕 | Preparation method of guava juice |
| CN105285658A (en) * | 2015-09-18 | 2016-02-03 | 四川省汇泉罐头食品有限公司 | Food-grade natural preservative |
| CN105707610A (en) * | 2014-12-03 | 2016-06-29 | 李长娟 | Liquid beverage preparation method |
| CN106912758A (en) * | 2017-03-22 | 2017-07-04 | 张红霞 | A kind of pyrus nivalis lotus root juice drink and preparation method thereof |
-
2017
- 2017-07-27 CN CN201710622590.5A patent/CN107319219A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1157114A (en) * | 1996-02-16 | 1997-08-20 | 王英 | Fruit and vegetable juice drink |
| CN104351884A (en) * | 2014-10-19 | 2015-02-18 | 杨燕 | Preparation method of guava juice |
| CN105707610A (en) * | 2014-12-03 | 2016-06-29 | 李长娟 | Liquid beverage preparation method |
| CN105285658A (en) * | 2015-09-18 | 2016-02-03 | 四川省汇泉罐头食品有限公司 | Food-grade natural preservative |
| CN106912758A (en) * | 2017-03-22 | 2017-07-04 | 张红霞 | A kind of pyrus nivalis lotus root juice drink and preparation method thereof |
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Application publication date: 20171107 |