CN107495055A - A kind of lemon rose compound solid beverage - Google Patents

A kind of lemon rose compound solid beverage Download PDF

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Publication number
CN107495055A
CN107495055A CN201710777846.XA CN201710777846A CN107495055A CN 107495055 A CN107495055 A CN 107495055A CN 201710777846 A CN201710777846 A CN 201710777846A CN 107495055 A CN107495055 A CN 107495055A
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CN
China
Prior art keywords
rose
lemon
solid beverage
raw
finished
Prior art date
Application number
CN201710777846.XA
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Chinese (zh)
Inventor
张宇
Original Assignee
拓丰粉体技术(昆山)有限公司
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Publication date
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Priority to CN201710777846.XA priority Critical patent/CN107495055A/en
Publication of CN107495055A publication Critical patent/CN107495055A/en

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Classifications

    • 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
    • A23L2/385Concentrates of non-alcoholic beverages
    • A23L2/39Dry compositions
    • 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
    • A23L2/52Adding ingredients
    • 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
    • A23L2/52Adding ingredients
    • A23L2/60Sweeteners
    • 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
    • A23L2/52Adding ingredients
    • A23L2/68Acidifying substances
    • 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
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/25Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
    • 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • 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 invention discloses a kind of lemon rose compound solid beverage, by mass percentage including following components:Rose raw material spray drying semi-finished product 20% 50%, citric acid 0 5.0%, tartaric acid 0 5.0%, white granulated sugar 20 80%, flavoring essence 0 1%, food coloring 0 1%.The lemon rose compound solid beverage lemon combines with the science of rose, its appearance luster is optimal, preferable appearance luster effect can more effectively improve the Experience Degree of consumer, and enhance the skin-care functional of solid beverage, with anti-oxidant, regulating the qi flowing in the channels blood, endocrine maintaining beauty and keeping young is adjusted, reduces the flavor loss in processing technology to greatest extent in addition, thus with more preferably drinking experience.

Description

A kind of lemon rose compound solid beverage
Technical field
The present invention relates to a kind of lemon rose compound solid beverage, it is related to solid beverage technical field.
Background technology
Processing to rose solid beverage at present is matched somebody with somebody with other again after mainly directly being pulverized after rose is dried in use Expect mixing preparation, also have to mix with other dispensings after rose extracts active ingredients and be spray-dried obtained etc., these technique mistakes again Cheng Zhong, primary raw material rose all experienced the long period with air, thermally contact, and rose, under thermodynamic activity, flavor is very Easily change, these techniques all fail to accomplish to keep fresh rose flower juice script flavor.And currently as the rose of beautifying face and moistering lotion Solid beverage is a lot, but there has been no compound solid beverage based on lemon and both roses.
The content of the invention
The technical problems to be solved by the invention are:Fresh rose local flavor can be effectively retained by providing one kind, and can be by lemon Solid beverage with rose both as main compound material.
In order to solve the above-mentioned technical problem, the present invention is achieved by the following technical solutions:
A kind of lemon rose compound solid beverage, by mass percentage including following components:
Rose raw material spray drying semi-finished product 20%-50%;
Citric acid 0-5.0%;
Tartaric acid 0-5.0%;
White granulated sugar 20-80%;
Flavoring essence 0-1%;
Food coloring 0-1%.
Preferably, include following components by mass percentage, rose raw material spray drying semi-finished product 25%, citric acid 1.0%th, tartaric acid 0.5%, white granulated sugar 73%, food coloring 0.5%.
Preferably, include following components by mass percentage, rose raw material spray drying semi-finished product 40%, tartaric acid 0.5%th, white granulated sugar 58%, flavoring essence 0.5%, food coloring 1.0%.
Preferably, the rose raw material spray drying semi-finished product include following components by mass percentage, freezing is fresh Roseleaf 1-20%, lemon juice 60-90%, maltodextrin 15-30%, Arabic gum 2-10%, flavoring essence 0-1.5%, Edible salt 0-0.1%.
Preferably, the rose raw material spray drying semi-finished product include following components by mass percentage, freezing is fresh Roseleaf 8%, lemon juice 70%, maltodextrin 17%, Arabic gum 4%, flavoring essence 0.94%, edible salt 0.06%。
Preferably, the rose raw material spray drying semi-finished product include following components by mass percentage, freezing is fresh Roseleaf 2%, lemon juice 76%, maltodextrin 16%, Arabic gum 5%, flavoring essence 0.92%, edible salt 0.08%.
Preferably, the freezing roseleaf selects Sichuan from the black red rose of Yunnan France, the lemon juice The outstanding Garrick lemon juice of Anyue production.
Preferably, above-mentioned lemon rose compound solid beverage, including following procedure of processing,
Step 1, roseleaf defibrination, less than -18 DEG C freezing fresh rose lobes are thawed between 0-6 DEG C, use milling treatment of colloid Temperature when starching standby, standby rose slurry storage into rose is maintained between 0-10 DEG C, and under this state of temperature Resting period is less than 4 hours;
Step 2, dissolving, the lemon juice of addition proportional quantity first in homogeneous tank, and temperature control is opened between 0-30 DEG C Emulsification pretreatment is opened, is slowly added to the maltodextrin of proportional quantity, proportional quantity is slow added into after maltodextrin all dissolving completely Arabic gum, after Arabic gum all dissolving completely, add rose slurry, flavoring essence and the edible salt of proportional quantity;
Step 3, homogeneous, emulsifying is continued on after adding raw material made from the step of top in homogeneous tank, homogenizing time is 30 minutes, feed temperature was controlled between 0-30 DEG C;
Step 4, atomizer are dried, and after the completion of homogeneous, feed liquid is immediately conveyed to spray drying tower progress atomizer and done It is dry;
Step 5, powder is received, spray drying carries out the receipts powder process of rose raw material spraying semi-finished product after completing, receive powder and start When, first sample detection is first carried out, checks the sense organ and moisture of semi-finished product;
Step 6, pretreatment of raw material, the white granulated sugar of proportional quantity, citric acid, winestone acid starting material are crushed respectively and cross 40 eye mesh screens It is standby, then the flavoring essence of proportional quantity and food coloring are dissolved with suitable quantity of water, and is uniformly dispersed with emulsification pretreatment homogenizer Used as hydrojet in pelletization;
Step 7, feed intake, the white granulated sugar, citric acid, tartaric acid that rose raw material is spray-dried to semi-finished product and proportional quantity are thrown Enter material pot;
Step 8, granulation, rewinding, sieving, the material being well mixed in material pot is delivered in granulator and pelletized, then will system Grain resulting material successively crosses 20 mesh sieves, 80 mesh sieves, will be by 20 eye mesh screens, and is not cooled to room by the material of 80 eye mesh screens Temperature;
Step 9, packaging, stacking, storage, will be cooled to room temperature material load mark the date of manufacture food it is grade packaged in, envelope Case, stacking simultaneously deposit in shady and cool dry in free from extraneous odour warehouse.
Preferably, in the grinding whipping process of frozen fresh rose in the step 1, roseleaf raw material Temperature be less than 6 DEG C.
Preferably, the pH value of the mixed material in homogeneous tank in the step 2 is arranged to 2.5-4.
Compared with prior art, usefulness of the present invention is:The lemon rose compound solid beverage from lemon with The science combination of rose, has advantages below
1st, lemon and rose combination color and luster are optimal, and rose local flavor acceptance is high, and rose juice can be presented in below PH4 Go out more bright-coloured red, and lemon juice PH, 3.3 or so, rose juice mixes with lemon juice, then can show More pleasant scarlet color and luster, and seller is also presented when this is redissolved in into water after drying and dry powder is made and produces the pleasant heart The cerise of feelings, preferable appearance luster effect can more effectively improve the Experience Degree of consumer;
2nd, lemon and rose combination enhance the skin-care functional of solid beverage, in lemon juice rich in natural VC and Citric acid, human recycle system and anti-oxidant can be promoted, remove free radical, belong to beautifying face and moistering lotion fruit, and rose is rich in flower The functional active components such as blue or green element, rose polyphenol and flavones, these compositions have anti-oxidant, regulating the qi flowing in the channels blood, adjust endocrine, have very Significant maintaining beauty and keeping young.
3rd, the flavor loss in processing technology is reduced to greatest extent, by adding maltodextrin, Arabic gum so that Oiliness flavor substance in rose and lemon juice obtains preferably embedding protection and emulsification, reduces in spray-drying process Loss of flavor.
Embodiment
The technical scheme in the embodiment of the present invention will be clearly and completely described below, it is clear that described implementation Example is only the part of the embodiment of the present invention, rather than whole embodiments.It is common based on the embodiment in the present invention, this area All other embodiment that technical staff is obtained under the premise of creative work is not made, belong to the model that the present invention protects Enclose:
Embodiment 1
A kind of lemon rose compound solid beverage, by mass percentage including following components:
Rose raw material spray drying semi-finished product 25%, citric acid 1.0%, tartaric acid 0.5%, white granulated sugar 73%, food coloring 0.5%, Preferably, the rose raw material spray drying semi-finished product include following components by mass percentage, freeze fresh rose lobe 8%th, lemon juice 70%, maltodextrin 17%, Arabic gum 4%, flavoring essence 0.94%, edible salt 0.06%.
The freezing roseleaf is outstanding from Anyue Sichuan's production from the black red rose of Yunnan France, the lemon juice Garrick lemon juice.
Above-mentioned lemon rose compound solid beverage, is processed into by following processing methods:Fresh rose is freezed by less than -18 DEG C Petal is thawed between 0-6 DEG C, standby into rose slurry with milling treatment of colloid, and temperature when standby rose slurry stores is kept Between 0-10 DEG C, and the resting period under this state of temperature is less than 4 hours, wherein, to retain rose to greatest extent The fragrance of a flower, in the grinding whipping process of the frozen fresh rose, the temperature of roseleaf raw material is less than 6 DEG C;Then exist The lemon juice of proportional quantity is added in homogeneous tank, and temperature control opens emulsification pretreatment, be slowly added to match between 0-30 DEG C The maltodextrin of amount, the Arabic gum of proportional quantity is slow added into after maltodextrin all dissolving completely, treats that Arabic gum is complete After portion's dissolving completely, rose slurry, flavoring essence and the edible salt of proportional quantity are added, and is rose juice is mixed with lemon juice It is combined, then can shows more pleasant scarlet color and luster, the pH value of the mixed material in homogeneous tank is arranged to 2.5-4, excellent It is 3.3 to select pH value;Emulsifying is continued on after raw material made from the step of top is added in homogeneous tank, homogenizing time is 30 points Clock, feed temperature are controlled between 0-30 DEG C;After the completion of homogeneous, feed liquid is immediately conveyed to spray drying tower and carries out atomizer Dry, wherein, the machined parameters of the drying process of drying machine with centrifugal spray are arranged to, and 150-160 DEG C of wind pushing temperature, wind send temperature 30-40 DEG C, tower pressure interior force 0.3kpa, willy-willy pressure difference 1.5kpa, atomizer rotating speed 48hz pressure fan rotating speeds 41hz of degree is wet Spend for 12, whirly pressure difference 2.2kpa, 30-40 DEG C of temperature of purging, 75-85 DEG C of temperature of outgoing air, wind blowing and discharging fan rotating speed 50hz, row Wind efficiency >=85%;The receipts powder process that rose raw material spraying semi-finished product are carried out after completing is spray-dried, when receipts powder starts, first Carry out first sample detection, check the sense organ and moisture of semi-finished product, during this finished product is checked, it is necessary to appearance luster just Often, flavor has lemon and the pure fragrance of rose, and moisture control is between 1.0%-3.0%;Then by the white of proportional quantity Granulated sugar, citric acid, winestone acid starting material crush respectively and 40 eye mesh screens excessively are standby, then by the flavoring essence of proportional quantity and edible color Element is dissolved with suitable quantity of water, and hydrojet uses in being uniformly dispersed by the use of emulsification pretreatment homogenizer as pelletization;By rose raw material It is spray-dried white granulated sugar, citric acid, tartaric acid the input material pot of semi-finished product and proportional quantity;By what is be well mixed in material pot Material is delivered in granulator and pelletized, and every grain made parameter wherein in pelletization is arranged to, 40-50 DEG C of wind pushing temperature, row 30-40 DEG C of air temperature, 30-40 DEG C of temperature of charge, hydrojet pressure 0.1-2.0kpa, granulation resulting material is successively then crossed into 20 mesh Sieve, 80 mesh sieves, will be by 20 eye mesh screens, and are not cooled to room temperature by the material of 80 eye mesh screens;It will be cooled to the material of room temperature It is grade packaged interior to load the food of mark date of manufacture, joint sealing, stacking are simultaneously deposited in shady and cool dry free from extraneous odour warehouse.
Embodiment 2
A kind of lemon rose compound solid beverage, by mass percentage including following components:
Rose raw material spray drying semi-finished product 25%, citric acid 1.0%, tartaric acid 0.5%, white granulated sugar 73%, food coloring 0.5%, Preferably, rose raw material spray drying semi-finished product include following components by mass percentage, freeze fresh rose lobe 2%, Lemon juice 76%, maltodextrin 16%, Arabic gum 5%, flavoring essence 0.92%, edible salt 0.08%.
The freezing roseleaf is outstanding from Anyue Sichuan's production from the black red rose of Yunnan France, the lemon juice Garrick lemon juice.
Its processing method is identical with the processing method in embodiment 1.
Embodiment 3
A kind of lemon rose compound solid beverage, by mass percentage including following components:
Rose raw material spray drying semi-finished product 40%, tartaric acid 0.5%, white granulated sugar 58%, flavoring essence 0.5%, edible color Element 1.0%, it is preferable that the rose raw material spray drying semi-finished product include following components by mass percentage, freeze fresh rose Rare petal 8%, lemon juice 70%, maltodextrin 17%, Arabic gum 4%, flavoring essence 0.94%, edible salt 0.06%.
The freezing roseleaf is outstanding from Anyue Sichuan's production from the black red rose of Yunnan France, the lemon juice Garrick lemon juice.
Its processing method is identical with the processing method in embodiment 1
Embodiment 4
A kind of lemon rose compound solid beverage, by mass percentage including following components:
Rose raw material spray drying semi-finished product 40%, tartaric acid 0.5%, white granulated sugar 58%, flavoring essence 0.5%, edible color Element 1.0%, it is preferable that preferably, the rose raw material spray drying semi-finished product include following components by mass percentage, cold Freeze fresh rose lobe 2%, lemon juice 76%, maltodextrin 16%, Arabic gum 5%, flavoring essence 0.92%, edible salt 0.08%.
The freezing roseleaf is outstanding from Anyue Sichuan's production from the black red rose of Yunnan France, the lemon juice Garrick lemon juice.
Its processing method is identical with the processing method in embodiment 1.
It is emphasized that:It the above is only presently preferred embodiments of the present invention, not the present invention made any formal Limitation, every any simple modification, equivalent change and modification for being made to above example of technical spirit according to the present invention, In the range of still falling within technical solution of the present invention.

Claims (10)

  1. A kind of 1. lemon rose compound solid beverage, it is characterised in that:Include following components by mass percentage:
    Rose raw material spray drying semi-finished product 20%-50%;
    Citric acid 0-5.0%;
    Tartaric acid 0-5.0%;
    White granulated sugar 20-80%;
    Flavoring essence 0-1%;
    Food coloring 0-1%.
  2. A kind of 2. lemon rose compound solid beverage according to claim 1, it is characterised in that:Include by mass percentage Following components, rose raw material spray drying semi-finished product 25%, citric acid 1.0%, tartaric acid 0.5%, white granulated sugar 73%, food coloring 0.5%。
  3. A kind of 3. lemon rose compound solid beverage according to claim 1, it is characterised in that:Include by mass percentage Following components, rose raw material spray drying semi-finished product 40%, tartaric acid 0.5%, white granulated sugar 58%, flavoring essence 0.5%, food With pigment 1.0%.
  4. A kind of 4. lemon rose compound solid beverage according to any one of claims 1 to 3, it is characterised in that:The rose Rare colored raw material spray drying semi-finished product include following components, freezing fresh rose lobe 1-20%, lemon juice by mass percentage 60-90%, maltodextrin 15-30%, Arabic gum 2-10%, flavoring essence 0-1.5%, edible salt 0-0.1%.
  5. A kind of 5. lemon rose compound solid beverage according to claim 4, it is characterised in that:The rose raw material spray Mist dries semi-finished product includes following components, freezing fresh rose lobe 8%, lemon juice 70%, maltodextrin by mass percentage 17%th, Arabic gum 4%, flavoring essence 0.94%, edible salt 0.06%.
  6. A kind of 6. lemon rose compound solid beverage according to claim 4, it is characterised in that:The rose raw material spray Mist dries semi-finished product includes following components, freezing fresh rose lobe 2%, lemon juice 76%, maltodextrin by mass percentage 16%th, Arabic gum 5%, flavoring essence 0.92%, edible salt 0.08%.
  7. A kind of 7. lemon rose compound solid beverage according to claim 4, it is characterised in that:The freezing roseleaf From the black red rose of Yunnan France, the lemon juice selects the outstanding Garrick lemon juice of Anyue Sichuan's production.
  8. A kind of 8. lemon rose compound solid beverage according to claim 1, it is characterised in that:Including following processing step Suddenly,
    Step 1, roseleaf defibrination, less than -18 DEG C freezing fresh rose lobes are thawed between 0-6 DEG C, use milling treatment of colloid Temperature when starching standby, standby rose slurry storage into rose is maintained between 0-10 DEG C, and under this state of temperature Resting period is less than 4 hours;
    Step 2, dissolving, the lemon juice of addition proportional quantity first in homogeneous tank, and temperature control is opened between 0-30 DEG C Emulsification pretreatment is opened, is slowly added to the maltodextrin of proportional quantity, proportional quantity is slow added into after maltodextrin all dissolving completely Arabic gum, after Arabic gum all dissolving completely, add rose slurry, flavoring essence and the edible salt of proportional quantity;
    Step 3, homogeneous, emulsifying is continued on after adding raw material made from the step of top in homogeneous tank, homogenizing time is 30 minutes, feed temperature was controlled between 0-30 DEG C;
    Step 4, atomizer are dried, and after the completion of homogeneous, feed liquid is immediately conveyed to spray drying tower progress atomizer and done It is dry;
    Step 5, powder is received, spray drying carries out the receipts powder process of rose raw material spraying semi-finished product after completing, receive powder and start When, first sample detection is first carried out, checks the sense organ and moisture of semi-finished product;
    Step 6, pretreatment of raw material, the white granulated sugar of proportional quantity, citric acid, winestone acid starting material are crushed respectively and cross 40 eye mesh screens It is standby, then the flavoring essence of proportional quantity and food coloring are dissolved with suitable quantity of water, and is uniformly dispersed with emulsification pretreatment homogenizer Used as hydrojet in pelletization;
    Step 7, feed intake, the white granulated sugar, citric acid, tartaric acid that rose raw material is spray-dried to semi-finished product and proportional quantity are thrown Enter material pot;
    Step 8, granulation, rewinding, sieving, the material being well mixed in material pot is delivered in granulator and pelletized, then will system Grain resulting material successively crosses 20 mesh sieves, 80 mesh sieves, will be by 20 eye mesh screens, and is not cooled to room by the material of 80 eye mesh screens Temperature;
    Step 9, packaging, stacking, storage, will be cooled to room temperature material load mark the date of manufacture food it is grade packaged in, envelope Case, stacking simultaneously deposit in shady and cool dry in free from extraneous odour warehouse.
  9. A kind of 9. processing method of lemon rose compound solid beverage according to claim 8, it is characterised in that:The step In the grinding whipping process of frozen fresh rose in rapid one, the temperature of roseleaf raw material is less than 6 DEG C.
  10. A kind of 10. processing method of lemon rose compound solid beverage according to claim 8, it is characterised in that:It is described The pH value of the mixed material in homogeneous tank in step 2 is arranged to 2.5-4.
CN201710777846.XA 2017-09-01 2017-09-01 A kind of lemon rose compound solid beverage CN107495055A (en)

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Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102258211A (en) * 2011-07-13 2011-11-30 浙江大学 Preparation method of Rosa damascena suspended beverage
CN104957632A (en) * 2015-07-03 2015-10-07 湖北赛纯生物技术有限公司 Pollen nutrient solution as well as extraction method thereof, pollen ice cream and preparation method thereof
CN104970420A (en) * 2015-07-13 2015-10-14 杨正书 A rose and fruit solid beverage and a preparation method thereof
CN106135586A (en) * 2016-08-12 2016-11-23 赵雪 A kind of Radix Paeoniae Flos Rosae Rugosae Common Jujube tea solid beverage and preparation method thereof
CN106360229A (en) * 2016-08-18 2017-02-01 韶关学院 Preparation method of instant roselle particle solid beverage
CN106418105A (en) * 2016-09-19 2017-02-22 广东方制药有限公司 Preparation method of botanical solid beverage
CN106721701A (en) * 2016-12-01 2017-05-31 扬州大学(如皋)花木产业研究院 A kind of rose lemon beverage and preparation method thereof
CN106879896A (en) * 2015-12-16 2017-06-23 杨昌明 A kind of preparation method of rose drinks

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102258211A (en) * 2011-07-13 2011-11-30 浙江大学 Preparation method of Rosa damascena suspended beverage
CN104957632A (en) * 2015-07-03 2015-10-07 湖北赛纯生物技术有限公司 Pollen nutrient solution as well as extraction method thereof, pollen ice cream and preparation method thereof
CN104970420A (en) * 2015-07-13 2015-10-14 杨正书 A rose and fruit solid beverage and a preparation method thereof
CN106879896A (en) * 2015-12-16 2017-06-23 杨昌明 A kind of preparation method of rose drinks
CN106135586A (en) * 2016-08-12 2016-11-23 赵雪 A kind of Radix Paeoniae Flos Rosae Rugosae Common Jujube tea solid beverage and preparation method thereof
CN106360229A (en) * 2016-08-18 2017-02-01 韶关学院 Preparation method of instant roselle particle solid beverage
CN106418105A (en) * 2016-09-19 2017-02-22 广东方制药有限公司 Preparation method of botanical solid beverage
CN106721701A (en) * 2016-12-01 2017-05-31 扬州大学(如皋)花木产业研究院 A kind of rose lemon beverage and preparation method thereof

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