CN107455622A - The preparation method of the compound fruit and vegetable juice of purple potato - Google Patents

The preparation method of the compound fruit and vegetable juice of purple potato Download PDF

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Publication number
CN107455622A
CN107455622A CN201710592412.2A CN201710592412A CN107455622A CN 107455622 A CN107455622 A CN 107455622A CN 201710592412 A CN201710592412 A CN 201710592412A CN 107455622 A CN107455622 A CN 107455622A
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China
Prior art keywords
juice
purple potato
celery
tomato
fruit
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Pending
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CN201710592412.2A
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Chinese (zh)
Inventor
吴德伟
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Yingshang Wanqi Food Co Ltd
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Yingshang Wanqi Food Co Ltd
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Priority to CN201710592412.2A priority Critical patent/CN107455622A/en
Publication of CN107455622A publication Critical patent/CN107455622A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The present invention announces the preparation method for providing a kind of compound fruit and vegetable juice of purple potato, including finished product is made in the selection of material, the processing of material, the compound of material, degassing homogeneous, tinning sterilization and cooling;(1) selection of material:Purple potato, tomato, matrimony vine, celery and the grape used makes;(2) processing of material:All materials are squeezed the juice and removed slag;(3) material is compound:30% purple sweet potato juice, 20% tomato juice, 10% wolfberry juice, 10% Celery Juice and 15% grape juice is taken to carry out sufficiently mixing (4) degassing homogeneous:The mixed liquor of acquisition is subjected to vacuum outgas, afterwards using high pressure homogenizer homogeneous, 18 MPas of pressure above homogeneous of operating pressure;(5) tinning is sterilized:Deployed juice is carried out filling with bottle placer, is sterilized after tinning, at a temperature of 95 DEG C, is sterilized 15 minutes;(6) finished product is made in cooling:Cooled down with three-segment cooling method.The various vegetables that the present invention announces coordinate fruit and purple potato features good taste, nutritional ingredient height.

Description

The preparation method of the compound fruit and vegetable juice of purple potato
Technical field
The present invention relates to a kind of nutritional field, the preparation method of specifically a kind of compound fruit and vegetable juice of purple potato.
Background technology
Compound vegetable juice has important nutritive value, to safeguarding that health has great significance, containing rich in purple potato Rich protein, 18 kinds easily by human consumption and the amino acid absorbed, 8 kinds of vitamins such as vitamin C, B, A and phosphorus, iron etc. more than 10 Kind natural minerals prime element.Wherein iron and Se content enriches.And selenium and iron are antifatigue human body, anti-aging, necessity member enriched blood Element, particularly selenium are referred to as " anticancer king ", are easily absorbed by the body, and can stay in serum, repairing cardiac muscle, strengthen immunity of organism Power, interior free yl is removed, suppress the cancer such as DNA synthesis and the division of cancer cell and growth in cancer cell, prevention stomach cancer, liver cancer The generation of disease, also contain a large amount of benefit materials in vegetables, the resistivity of human body, defence disease can be strengthened.
The content of the invention
For above-mentioned the deficiencies in the prior art, the technical problem to be solved in the present invention is to provide a kind of purple of nutritional field The preparation method of the compound fruit and vegetable juice of potato.
In order to solve the above technical problems, the invention provides following technical scheme:
A kind of preparation method of the compound fruit and vegetable juice of purple potato, including the selection of material, the processing of material, material it is compound, de- Finished product is made in gas homogeneous, tinning sterilization and cooling;
(1) selection of material:Purple potato, tomato, matrimony vine, celery and the grape used makes;From purple potato is taken out between ground, select The purple potato of complete no disease and pests harm, removes cauline leaf and fibrous root, peels standby;Tomato selection maturity more than ninety percent is selected, pericarp is Red, sick, rotten, crude fruit is rejected, remove the base of a fruit and cyan position, clean up standby;Matrimony vine is from the Chinese holly that color is red, grain is big Qi is preferred, and without sick and wounded, mildew and rot particle, is rejected sick, rotten, crude fruit, is removed the base of a fruit, clean up;Then from fresh without mould Rotten celery, root, impurity elimination are gone, reject rotten leaf and stem, then clean standby;Choose the ripe Portugal of full grains no disease and pests harm Grape, clean up rear standby.
(2) processing of material:10 minutes are stood after purple potato meat after clean peeling is squeezed the juice, is removed deposit with screen cloth afterwards Thing leaves juice, and then tomato, matrimony vine are precooked respectively, and tomato is precooked after first crushing peeling, 80-90 DEG C of temperature of precooking, the time 3 - 5 minutes, the condition of precooking of matrimony vine was identical with tomato, and filtering, taking juice, afterwards by the celery after cleaning are beaten after the completion of precooking 3-5 centimetres of segment is cut into, then celery is put into 0.02% liquor zinci chloridi, at a temperature of 80-90 DEG C, blanching 3- Protected green lands within 6 minutes, by the celery protected green lands hammer crushing crusher machine, then with wrapping up in the squeezing of packet mode hydraulic press, defoliation, impurity elimination Matter, for crushing juice rate up to 70%-80%, the filter-cloth filtering of 200 mesh of the juice squeezed out, the Celery Juice after filtering adds 0.01% immediately Sodium isoascorbate color protection, by the juice filtered add 0.04% pectase, clarify 4 hours, filtering, juice is standby, It will finally be squeezed the juice after the grape remove seed of selection with juice extractor, it is standby to leave juice with filter screen removal dregs.
(3) material is compound:Take 30% purple sweet potato juice, 20% tomato juice, 10% wolfberry juice, 10% Celery Juice and 15% grape juice is sufficiently mixed, and is seasoned, is added plus 0.02% salt and 0.02% citric acid after mixing Enter appropriate pure water to be sufficiently mixed again.
(4) deaerate homogeneous:The mixed liquor of acquisition is subjected to vacuum outgas, in 50-60 DEG C of temperature, vacuum 91.23- 94.34 kPas, afterwards using high pressure homogenizer homogeneous, 18 MPas of pressure above homogeneous of operating pressure.
(5) tinning is sterilized:Deployed juice carried out with bottle placer it is filling, after the completion of filling, at a temperature of 90-100 DEG C, Sterilization 15 minutes, carry out afterwards in next step.
(6) finished product is made in cooling:Cooled down with three-segment cooling method;First cooling stage:It is in situ cold in retort after sterilization But to 80-90 DEG C;Second cooling stage:Taking-up bottle, which is placed in air, from retort is cooled to 55-60 DEG C;3rd cooling Stage:Bottle is cooled to often with cold water.
As the further improvement project of the present invention:Filtered after matrimony vine mashing with 80 mesh filter screens.
As further improvement project of the invention:Filtered after tomato mashing with 80 mesh filter screens.
As further improvement project of the invention:Homogeneous makes pulp organization fine and smooth, uniform, avoids precipitation from producing and produce Product are layered.
As further improvement project of the invention:Can mouth down during radiating.
Compared with prior art, the beneficial effects of the invention are as follows:
The various vegetables of the present invention coordinate fruit and purple potato features good taste, nutritional ingredient height.
Embodiment
The technical scheme of this patent is described in more detail with reference to embodiment.
Embodiment 1
The preparation method for present embodiments providing a kind of compound fruit and vegetable juice of purple potato, including the selection of material, the processing of material, Finished product is made in the compound of material, degassing homogeneous, tinning sterilization and cooling;
(1) selection of material:Purple potato, tomato, matrimony vine, celery and the grape used makes;From purple potato is taken out between ground, select The purple potato of complete no disease and pests harm, removes cauline leaf and fibrous root, peels standby;Tomato selection maturity more than ninety percent is selected, pericarp is Red, sick, rotten, crude fruit is rejected, remove the base of a fruit and cyan position, clean up standby;Matrimony vine is from the Chinese holly that color is red, grain is big Qi is preferred, and without sick and wounded, mildew and rot particle, is rejected sick, rotten, crude fruit, is removed the base of a fruit, clean up;Then from fresh without mould Rotten celery, root, impurity elimination are gone, reject rotten leaf and stem, then clean standby;Choose the ripe Portugal of full grains no disease and pests harm Grape, clean up rear standby.
(2) processing of material:10 minutes are stood after purple potato meat after clean peeling is squeezed the juice, is removed deposit with screen cloth afterwards Thing leaves juice, and then tomato, matrimony vine are precooked respectively, and tomato is precooked after first crushing peeling, 80-90 DEG C of temperature of precooking, the time 3 - 5 minutes, the condition of precooking of matrimony vine was identical with tomato, and filtering is beaten after the completion of precooking, taking juice, is used after matrimony vine and tomato mashing 80 mesh filter screens are filtered, and the celery after cleaning is cut into 3-5 centimetres of segment afterwards, then celery is put into 0.02% chlorine Change in zinc solution, at a temperature of 80 DEG C, blanching is protected green lands for 6 minutes, by the celery protected green lands hammer crushing crusher machine, then With the squeezing of packet mode hydraulic press, defoliation, decontamination is wrapped up in, crushing juice rate the filter-cloth filtering of 200 mesh of the juice squeezed out, filters up to 80% Celery Juice afterwards adds 0.01% sodium isoascorbate color protection immediately, and the juice filtered is added to 0.04% pectase, Clarification 4 hours, filtering, juice is standby, will finally be squeezed the juice after the grape remove seed of selection with juice extractor, and dregs are removed with filter screen It is standby to leave juice.
(3) material is compound:Take 30% purple sweet potato juice, 20% tomato juice, 10% wolfberry juice, 10% Celery Juice and 15% grape juice is sufficiently mixed, and is seasoned, is added plus 0.02% salt and 0.02% citric acid after mixing Enter appropriate pure water to be sufficiently mixed again.
(4) deaerate homogeneous:The mixed liquor of acquisition is subjected to vacuum outgas, in temperature 50 C, 91.23 kPas of vacuum, High pressure homogenizer homogeneous is used afterwards, 18 MPas of pressure above homogeneous of operating pressure, is made pulp organization fine and smooth, uniform, is avoided sinking Shallow lake produces and product layering.
(5) tinning is sterilized:Deployed juice carried out with bottle placer it is filling, after the completion of filling, at a temperature of 90 DEG C, sterilization 15 Minute, carry out afterwards in next step.
(6) finished product is made in cooling:Cooled down with three-segment cooling method;First cooling stage:It is in situ cold in retort after sterilization But to 80-90 DEG C;Second cooling stage:Taking-up bottle, which is placed in air, from retort is cooled to 55 DEG C;3rd cooling rank Section:Bottle is cooled to often with cold water;Can mouth down during radiating.
Embodiment 2
The preparation method for present embodiments providing a kind of compound fruit and vegetable juice of purple potato, including the selection of material, the processing of material, Finished product is made in the compound of material, degassing homogeneous, tinning sterilization and cooling;
(1) selection of material:Purple potato, tomato, matrimony vine, celery and the grape used makes;From purple potato is taken out between ground, select The purple potato of complete no disease and pests harm, removes cauline leaf and fibrous root, peels standby;Tomato selection maturity more than ninety percent is selected, pericarp is Red, sick, rotten, crude fruit is rejected, remove the base of a fruit and cyan position, clean up standby;Matrimony vine is from the Chinese holly that color is red, grain is big Qi is preferred, and without sick and wounded, mildew and rot particle, is rejected sick, rotten, crude fruit, is removed the base of a fruit, clean up;Then from fresh without mould Rotten celery, root, impurity elimination are gone, reject rotten leaf and stem, then clean standby;Choose the ripe Portugal of full grains no disease and pests harm Grape, clean up rear standby.
(2) processing of material:10 minutes are stood after purple potato meat after clean peeling is squeezed the juice, is removed deposit with screen cloth afterwards Thing leaves juice, and then tomato, matrimony vine are precooked respectively, and tomato is precooked after first crushing peeling, and 85 DEG C of temperature of precooking, the time 4 divides Clock, the condition of precooking of matrimony vine is identical with tomato, and filtering is beaten after the completion of precooking, taking juice, is afterwards cut into the celery after cleaning Celery, is then put into 0.02% liquor zinci chloridi by 3-5 centimetres of segment, and at a temperature of 85 DEG C, blanching is protected for 4 minutes Green, by the celery protected green lands hammer crushing crusher machine, then with the squeezing of packet mode hydraulic press, defoliation, decontamination is wrapped up in, crushing juice rate can Up to 75%, the filter-cloth filtering of 200 mesh of the juice squeezed out, the Celery Juice after filtering adds 0.01% sodium isoascorbate shield immediately Color, the juice filtered is added to 0.04% pectase, clarified 4 hours, filtering, juice is standby, finally by the grape of selection Squeezed the juice after remove seed with juice extractor, it is standby to leave juice with filter screen removal dregs.
(3) material is compound:Take 30% purple sweet potato juice, 20% tomato juice, 10% wolfberry juice, 10% Celery Juice and 15% grape juice is sufficiently mixed, and is seasoned, is added plus 0.02% salt and 0.02% citric acid after mixing Enter appropriate pure water to be sufficiently mixed again.
(4) deaerate homogeneous:The mixed liquor of acquisition is subjected to vacuum outgas, in 55 DEG C of temperature, 93 kPas of vacuum, afterwards Using high pressure homogenizer homogeneous, 18 MPas of pressure above homogeneous of operating pressure, make pulp organization fine and smooth, uniform, avoid precipitation from producing The layering of raw and product.
(5) tinning is sterilized:Deployed juice carried out with bottle placer it is filling, after the completion of filling, at a temperature of 95 DEG C, sterilization 15 Minute, carry out afterwards in next step.
(6) finished product is made in cooling:Cooled down with three-segment cooling method;First cooling stage:It is in situ cold in retort after sterilization But to 80-90 DEG C;Second cooling stage:Taking-up bottle, which is placed in air, from retort is cooled to 58 DEG C;3rd cooling rank Section:Bottle is cooled to often with cold water;Can mouth down during radiating.
Embodiment 3
The preparation method for present embodiments providing a kind of compound fruit and vegetable juice of purple potato, including the selection of material, the processing of material, Finished product is made in the compound of material, degassing homogeneous, tinning sterilization and cooling;
(1) selection of material:Purple potato, tomato, matrimony vine, celery and the grape used makes;From purple potato is taken out between ground, select The purple potato of complete no disease and pests harm, removes cauline leaf and fibrous root, peels standby;Tomato selection maturity more than ninety percent is selected, pericarp is Red, sick, rotten, crude fruit is rejected, remove the base of a fruit and cyan position, clean up standby;Matrimony vine is from the Chinese holly that color is red, grain is big Qi is preferred, and without sick and wounded, mildew and rot particle, is rejected sick, rotten, crude fruit, is removed the base of a fruit, clean up;Then from fresh without mould Rotten celery, root, impurity elimination are gone, reject rotten leaf and stem, then clean standby;Choose the ripe Portugal of full grains no disease and pests harm Grape, clean up rear standby.
(2) processing of material:10 minutes are stood after purple potato meat after clean peeling is squeezed the juice, is removed deposit with screen cloth afterwards Thing leaves juice, and then tomato, matrimony vine are precooked respectively, and tomato is precooked after first crushing peeling, 80-90 DEG C of temperature of precooking, the time 3 - 5 minutes, the condition of precooking of matrimony vine was identical with tomato, and filtering is beaten after the completion of precooking, taking juice, is used after matrimony vine and tomato mashing 80 mesh filter screens are filtered, and the celery after cleaning is cut into 3-5 centimetres of segment afterwards, then celery is put into 0.02% chlorine Change in zinc solution, at a temperature of 90 DEG C, blanching is protected green lands for 3 minutes, by the celery protected green lands hammer crushing crusher machine, then With the squeezing of packet mode hydraulic press, defoliation, decontamination is wrapped up in, crushing juice rate the filter-cloth filtering of 200 mesh of the juice squeezed out, filters up to 70% Celery Juice afterwards adds 0.01% sodium isoascorbate color protection immediately, and the juice filtered is added to 0.04% pectase, Clarification 4 hours, filtering, juice is standby, will finally be squeezed the juice after the grape remove seed of selection with juice extractor, and dregs are removed with filter screen It is standby to leave juice.
(3) material is compound:Take 30% purple sweet potato juice, 20% tomato juice, 10% wolfberry juice, 10% Celery Juice and 15% grape juice is sufficiently mixed, and is seasoned, is added plus 0.02% salt and 0.02% citric acid after mixing Enter appropriate pure water to be sufficiently mixed again.
(4) deaerate homogeneous:The mixed liquor of acquisition is subjected to vacuum outgas, in temperature 60 C, 94.34 kPas of vacuum, High pressure homogenizer homogeneous is used afterwards, 18 MPas of pressure above homogeneous of operating pressure, is made pulp organization fine and smooth, uniform, is avoided sinking Shallow lake produces and product layering.
(5) tinning is sterilized:Deployed juice carried out with bottle placer it is filling, after the completion of filling, at a temperature of 100 DEG C, sterilization 15 minutes, carry out afterwards in next step.
(6) finished product is made in cooling:Cooled down with three-segment cooling method;First cooling stage:It is in situ cold in retort after sterilization But to 90 DEG C;Second cooling stage:Taking-up bottle, which is placed in air, from retort is cooled to 60 DEG C;3rd cooling stage:With Bottle is cooled to often by cold water;Can mouth down during radiating.
The better embodiment of this patent is explained in detail above, but this patent is not limited to above-mentioned embodiment party Formula, can also be on the premise of this patent objective not be departed from one skilled in the relevant art's possessed knowledge Make a variety of changes.

Claims (5)

  1. A kind of 1. preparation method of the compound fruit and vegetable juice of purple potato;It is characterized in that step specific as follows:
    (1) selection of material:Purple potato, tomato, matrimony vine, celery and the grape used makes;From purple potato is taken out between ground, selection is complete The purple potato of no disease and pests harm, removes cauline leaf and fibrous root, peels standby;Tomato selection maturity more than ninety percent is selected, pericarp is red, Disease, rotten, crude fruit are rejected, the base of a fruit and cyan position is removed, cleans up standby;Matrimony vine is from color is red, grain is big matrimony vine It is good, without sick and wounded, mildew and rot particle, sick, rotten, crude fruit is rejected, the base of a fruit is removed, cleans up;Then gone rotten from fresh nothing Celery, root, impurity elimination are gone, reject rotten leaf and stem, then clean standby;The ripe grape of full grains no disease and pests harm is chosen, Clean up rear standby;
    (2) processing of material:10 minutes are stood after purple potato meat after clean peeling is squeezed the juice, removing deposit with screen cloth afterwards stays Lower juice, then precooks tomato, matrimony vine respectively, and tomato is precooked after first crushing peeling, 80-90 DEG C of temperature of precooking, the time 3-5 Minute, the condition of precooking of matrimony vine is identical with tomato, and filtering is beaten after the completion of precooking, taking juice, is afterwards cut the celery after cleaning Into 3-5 centimetres of segment, then celery is put into 0.02% liquor zinci chloridi, at a temperature of 80-90 DEG C, blanching 3-6 Minute protected green lands, by the celery protected green lands hammer crushing crusher machine, then with wrapping up in the squeezing of packet mode hydraulic press, defoliation, impurity elimination Matter, for crushing juice rate up to 70%-80%, the filter-cloth filtering of 200 mesh of the juice squeezed out, the Celery Juice after filtering adds 0.01% immediately Sodium isoascorbate color protection, by the juice filtered add 0.04% pectase, clarify 4 hours, filtering, juice is standby, It will finally be squeezed the juice after the grape remove seed of selection with juice extractor, it is standby to leave juice with filter screen removal dregs;
    (3) material is compound:Take 30% purple sweet potato juice, 20% tomato juice, 10% wolfberry juice, 10% Celery Juice and 15% Grape juice sufficiently mixed, be seasoned, add suitable plus 0.02% salt and 0.02% citric acid after mixing The pure water of amount is sufficiently mixed again;
    (4) deaerate homogeneous:The mixed liquor of acquisition is subjected to vacuum outgas, in 50-60 DEG C of temperature, vacuum 91.23- 94.34 kPas, afterwards using high pressure homogenizer homogeneous, 18 MPas of pressure above homogeneous of operating pressure;
    (5) tinning is sterilized:Deployed juice carried out with bottle placer it is filling, after the completion of filling, at a temperature of 90-100 DEG C, sterilization 15 minutes, carry out afterwards in next step;
    (6) finished product is made in cooling:Cooled down with three-segment cooling method;First cooling stage:Original position is cooled in retort after sterilization 80—90℃;Second cooling stage:Taking-up bottle, which is placed in air, from retort is cooled to 55-60 DEG C;3rd cooling stage: Bottle is cooled to often with cold water.
  2. 2. the preparation method of the compound fruit and vegetable juice of purple potato according to claim 1, it is characterized in that, filtered after matrimony vine mashing with 80 mesh Net is filtered.
  3. 3. the preparation method of the compound fruit and vegetable juice of purple potato according to claim 1, it is characterized in that, filtered after tomato mashing with 80 mesh Net is filtered.
  4. 4. the preparation method of the compound fruit and vegetable juice of purple potato according to claim 1, it is characterized in that, homogeneous makes pulp organization thin It is greasy, uniform, avoid precipitation generation and product layering.
  5. 5. the preparation method of the compound fruit and vegetable juice of purple potato according to claim 1, it is characterized in that, can bottleneck court during radiating Under.
CN201710592412.2A 2017-07-19 2017-07-19 The preparation method of the compound fruit and vegetable juice of purple potato Pending CN107455622A (en)

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Application Number Priority Date Filing Date Title
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Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102204704A (en) * 2011-05-25 2011-10-05 安徽砀山海升果业有限责任公司 Preparation method of purple sweet potato juice
CN102960795A (en) * 2012-11-28 2013-03-13 李直韩 Preparation method of fruit and vegetable beverage
CN103549579A (en) * 2013-10-25 2014-02-05 覃楚越 Purple sweet potato beverage and preparation method thereof
CN103704818A (en) * 2013-12-26 2014-04-09 江苏伊云贝尔饮料股份有限公司 Wild blueberry compound juice and preparation method thereof
CN104187965A (en) * 2014-08-19 2014-12-10 王慧君 Tomato and medlar compound vegetable juice and preparation method thereof
CN104256770A (en) * 2014-08-19 2015-01-07 王慧君 Cucumber-celery composite vegetable juice and preparing method thereof
CN105285593A (en) * 2015-11-19 2016-02-03 黎钧陶 Low-sugar vegetable and fruit beverage and manufacturing method thereof
CN105475771A (en) * 2016-01-13 2016-04-13 山东鲁菱果汁有限公司 Processing method of purple potato clear juice with high anthocyanin content

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102204704A (en) * 2011-05-25 2011-10-05 安徽砀山海升果业有限责任公司 Preparation method of purple sweet potato juice
CN102960795A (en) * 2012-11-28 2013-03-13 李直韩 Preparation method of fruit and vegetable beverage
CN103549579A (en) * 2013-10-25 2014-02-05 覃楚越 Purple sweet potato beverage and preparation method thereof
CN103704818A (en) * 2013-12-26 2014-04-09 江苏伊云贝尔饮料股份有限公司 Wild blueberry compound juice and preparation method thereof
CN104187965A (en) * 2014-08-19 2014-12-10 王慧君 Tomato and medlar compound vegetable juice and preparation method thereof
CN104256770A (en) * 2014-08-19 2015-01-07 王慧君 Cucumber-celery composite vegetable juice and preparing method thereof
CN105285593A (en) * 2015-11-19 2016-02-03 黎钧陶 Low-sugar vegetable and fruit beverage and manufacturing method thereof
CN105475771A (en) * 2016-01-13 2016-04-13 山东鲁菱果汁有限公司 Processing method of purple potato clear juice with high anthocyanin content

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