CN107821888A - Tara vine fruit juice and its processing technology - Google Patents
Tara vine fruit juice and its processing technology Download PDFInfo
- Publication number
- CN107821888A CN107821888A CN201711202604.4A CN201711202604A CN107821888A CN 107821888 A CN107821888 A CN 107821888A CN 201711202604 A CN201711202604 A CN 201711202604A CN 107821888 A CN107821888 A CN 107821888A
- Authority
- CN
- China
- Prior art keywords
- tara vine
- fruit juice
- pericarp
- magma
- tara
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 244000298800 Actinidia arguta Species 0.000 title claims abstract description 132
- 235000016416 Actinidia arguta Nutrition 0.000 title claims abstract description 132
- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 52
- 238000005516 engineering process Methods 0.000 title claims description 7
- 238000012545 processing Methods 0.000 title description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 30
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 27
- 241000287420 Pyrus x nivalis Species 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000000284 extract Substances 0.000 claims abstract description 15
- 230000006872 improvement Effects 0.000 claims abstract description 10
- 108010068370 Glutens Proteins 0.000 claims abstract description 8
- 235000021312 gluten Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 239000001814 pectin Substances 0.000 claims abstract description 4
- 235000010987 pectin Nutrition 0.000 claims abstract description 4
- 229920001277 pectin Polymers 0.000 claims abstract description 4
- 238000002360 preparation method Methods 0.000 claims description 26
- 239000000843 powder Substances 0.000 claims description 20
- 239000007788 liquid Substances 0.000 claims description 14
- 235000011511 Diospyros Nutrition 0.000 claims description 13
- 244000236655 Diospyros kaki Species 0.000 claims description 13
- 244000022372 Diospyros lotus Species 0.000 claims description 13
- 235000003333 Diospyros lotus Nutrition 0.000 claims description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 12
- 238000000605 extraction Methods 0.000 claims description 12
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 11
- 239000012141 concentrate Substances 0.000 claims description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 11
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 9
- 244000298697 Actinidia deliciosa Species 0.000 claims description 8
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 8
- 244000144730 Amygdalus persica Species 0.000 claims description 7
- 241000282693 Cercopithecidae Species 0.000 claims description 7
- 244000131522 Citrus pyriformis Species 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 235000005979 Citrus limon Nutrition 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 6
- 239000012153 distilled water Substances 0.000 claims description 6
- 238000000703 high-speed centrifugation Methods 0.000 claims description 6
- 230000014759 maintenance of location Effects 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 239000002904 solvent Substances 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 4
- 239000013078 crystal Substances 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 239000002002 slurry Substances 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 34
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 17
- 229930003268 Vitamin C Natural products 0.000 abstract description 17
- 235000019154 vitamin C Nutrition 0.000 abstract description 17
- 239000011718 vitamin C Substances 0.000 abstract description 17
- 230000000694 effects Effects 0.000 abstract description 12
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000012976 tarts Nutrition 0.000 abstract description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- 235000003599 food sweetener Nutrition 0.000 abstract description 4
- 230000003647 oxidation Effects 0.000 abstract description 4
- 238000007254 oxidation reaction Methods 0.000 abstract description 4
- 239000003765 sweetening agent Substances 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 2
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 230000008901 benefit Effects 0.000 abstract description 2
- 230000008855 peristalsis Effects 0.000 abstract description 2
- 230000002265 prevention Effects 0.000 abstract description 2
- 210000003491 skin Anatomy 0.000 description 17
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 7
- 235000021028 berry Nutrition 0.000 description 6
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 5
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 230000000050 nutritive effect Effects 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 229930003231 vitamin Natural products 0.000 description 5
- 235000013343 vitamin Nutrition 0.000 description 5
- 239000011782 vitamin Substances 0.000 description 5
- 229940088594 vitamin Drugs 0.000 description 5
- 150000003722 vitamin derivatives Chemical class 0.000 description 5
- 238000002835 absorbance Methods 0.000 description 4
- 230000033228 biological regulation Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 244000298715 Actinidia chinensis Species 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 235000021552 granulated sugar Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000006408 oxalic acid Nutrition 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 240000006063 Averrhoa carambola Species 0.000 description 2
- 235000010082 Averrhoa carambola Nutrition 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 102000019197 Superoxide Dismutase Human genes 0.000 description 2
- 108010012715 Superoxide dismutase Proteins 0.000 description 2
- 241000607479 Yersinia pestis Species 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 210000002615 epidermis Anatomy 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000029058 respiratory gaseous exchange Effects 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- UMGDCJDMYOKAJW-UHFFFAOYSA-N thiourea Chemical compound NC(N)=S UMGDCJDMYOKAJW-UHFFFAOYSA-N 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 241000219068 Actinidia Species 0.000 description 1
- 241000219066 Actinidiaceae Species 0.000 description 1
- 241000272513 Apteryx australis Species 0.000 description 1
- 108010024636 Glutathione Proteins 0.000 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241000282553 Macaca Species 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- 240000005809 Prunus persica Species 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Natural products NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000008240 homogeneous mixture Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 230000031700 light absorption Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 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
- 235000021017 pears Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
Abstract
The invention discloses kind of a tara vine fruit juice, the raw material of the fruit juice forms and its is according to the content of mass percent：Tara vine flesh puree 20~50%, tara vine pericarp magma 7.5~13.5%, concentration pyrus nivalis magma 8~20%, citric acid 0.05~0.4%, CMC0.08~0.2%, surplus is water.The present invention takes full advantage of remaining pericarp during tara vine fruit juice making, pericarp is fabricated into tara vine pericarp magma, tara vine pericarp extract can prevent fruit juice oxidation stain, extend the quality guarantee period of tara vine fruit juice；Pectin is rich in pericarp simultaneously, enterogastric peristalsis can be promoted, reduces blood cholesterol, prevention of cardiovascular disease.Sweetener is replaced using concentration pyrus nivalis magma, pyrus nivalis has aromatic odor in itself, there is provided more preferably drinks mouthfeel so that fruit juice brightness is improved, and effectively improves the tart flavour of tara vine.The application of improvement Gluten film ensures that vitamin C is not lost in tara vine fruit, reaches fresh-keeping effect.
Description
Technical field
The present invention relates to fruit juice production field, especially a kind of tara vine fruit juice and its processing technology.
Background technology
Tara vine also known as the Chinese grooseberry certain kind of berries or date-plum persimmon Chinese grooseberry, category Actinidiaceae, Actinidia.Tara vine fruit
Tree be distributed in the band of China Changbai Mountain one, be grown in moistening or semi-moist broad-leaf forest and mixed coniferous broad leaved forest in, at present this
The wild resource utilization of band are less, are also focusing only on the measure of nutriment to the research direction of tara vine and carry
Take, the processing of preserved fruit and fruit wine etc., the research on beverage is relatively deficient.Tara vine sweet and sour taste, instant, it is rich in
The various active material such as vitamin, trace element, polysaccharide, flavones, phenols, there is Appetizing spleen-tonifying, beauty to be healthy and strong, help body to resist
A variety of pharmacological effects such as oxidation, anti-inflammatory, antitumor.But tara vine is berry fruits, and opened in summer high temperature situation
Begin harvest, therefore is not easy to store, and is particularly easy to putrid and deteriorated, and head essay differs, on the market few.If
Tara vine fruit juice is made, its storage period can be increased, improves tara vine market value.
Tara vine is different from common Kiwi berry, has smooth epidermis, contains abundant pectin in epidermis, contain
80 percent nutrition in tara vine, existing carambola juice are made of Kiwi berry pulp mostly, manufacturing process
In can not only waste substantial amounts of pericarp, and nutritive value is relatively low.Existing carambola juice is mostly by adding honey element, sugar
The sweeteners such as smart sodium increase the sugariness of fruit juice, largely very big to body harm using sweetener for a long time, easily cause blood small
Plate, which is reduced, causes acute massive hemorrhage.
The content of the invention
The applicant is worth the shortcomings of relatively low, additive is more for above-mentioned existing tara vine fruit juice nutrient, there is provided
A kind of tara vine fruit juice and its processing technology, so as to for tara vine wild resource utilization provide new way with
Foundation.
The technical solution adopted in the present invention is as follows：
A kind of tara vine fruit juice, the raw material of the fruit juice form and its are according to the content of mass percent：
Tara vine flesh puree 20~50%
Tara vine pericarp magma 7.5~13.5%
Concentrate pyrus nivalis magma 8~20%
Citric acid 0.05~0.4%
CMC 0.08~0.2%【CMC is：Sodium carboxymethylcellulose (food-grade)】
Surplus is water.
Further, the raw material of the fruit juice, which forms and its according to the content of mass percent, is：
Tara vine flesh puree 38%
Tara vine pericarp magma 12%
Concentrate pyrus nivalis magma 16%
Citric acid 0.25%
CMC 0.16%
Surplus is water.
Further improvement as above-mentioned technical proposal：It can also be pyrus nivalis Normal juice to concentrate pyrus nivalis magma, and citric acid also may be used
To be concentrated lemon juice or lemon juice.
A kind of preparation method of tara vine fruit juice described in any of the above-described, comprises the following steps：
（1）The pretreatment of tara vine：The pericarp of tara vine and pulp are separated, cleaned up, it is separated in cold
Freeze cabinet to be in store for；
（2）The preparation of tara vine flesh puree：Tara vine pulp is weighed, according to 1：1 solid-liquid ratio adds certain body
Long-pending water is broken into cooking machine to be homogenized and is heated to 65~72 DEG C or so, and pectase is added after cooling and is digested, is heated to 72
~77 DEG C or so make enzyme-deactivating.High speed centrifugation 10min and supernatant is taken to obtain kiwi pulp under the conditions of 1000r/min；
（3）The preparation of tara vine pericarp magma：Clean tara vine skin is dried, crushing obtains tara vine skin
Powder；Using ethanol as solvent, tara vine skin powder, solid-liquid ratio 1 are added：20, extraction, PH values are adjusted, extraction, crosses and filters out
Slag, centrifugal concentrating, concentrate is freeze-dried 1~2 day, obtains milky or micro-yellow powder or flaky crystal extract, will
100g extracts are dissolved in distilled water, and to obtain tara vine pericarp magma standby；
（4）The preparation of tara vine fruit juice：Tara vine flesh puree, the tara vine pericarp of setting proportioning is former
Slurry, concentration pyrus nivalis magma, citric acid, CMC, water mixing, stirring.（5）Fruit juice filters and homogeneous：Filtered again with 400 mesh silks
More fine and smooth tara vine fruit juice is obtained, homogeneous is finally carried out under 20MPa with homogenizer；
（6）Fruit juice sterilizes：Using high-temperature short-time sterilization method（115 DEG C, 30s）.
Further improvement as above-mentioned technical proposal：Step（1）In tara vine fruit and pericarp using improvement
Reach in freezer storage is placed into after Gluten film process.
Step（2）In tara vine fruit first with NaCl solution immersion 30min carry out color retention.
Step（2）In pectase dosage be 0.03%~0.15%.
Step（2）In be cooled to 45~55 DEG C and add pectase and digested, enzymolysis time is 1~3h.
Step（3）In extraction temperature be 35~39 DEG C, PH values are adjusted to 3~4, extraction 2~3 days.
Step（3）The preparation technology of middle tara vine skin powder is：By clean fresh tara vine skin 45~50
6~8h is dried under the conditions of DEG C, is crushed, then crosses 80~100 mesh.
Beneficial effects of the present invention are as follows：
（1）Tara vine pericarp magma is rich in more vitamin Cs compared to fruit magma, and tara vine pericarp extract can
So that the SOD in fruit magma（Superoxide dismutase）Greater activity is kept, prevents fruit juice oxidation stain, keeps glutathione
The activity of the enzymes such as reductase, suppress the activity of synzyme, extend the quality guarantee period of tara vine fruit juice；Tara vine pericarp
In be rich in pectin, can promote enterogastric peristalsis, reduce blood cholesterol, prevention of cardiovascular disease；Take full advantage of date-plum persimmon macaque
Peach pericarp, reduce unnecessary waste；Specific processing method makes pericarp reduce pericarp while nutritive value is retained
Tart flavour, substantially increase the mouthfeel of pericarp magma；
（2）Sweetener is replaced using concentration pyrus nivalis magma, pyrus nivalis has aromatic odor in itself, the effect for also having moistening lung stomach invigorating,
On the one hand provide and more preferably drink mouthfeel, on the other hand fruit juice brightness is improved, obtained tara vine fruit juice
With more preferable exterior quality；The content of organic acid and soluble solid in tara vine fruit, pericarp magma is reduced,
Suppress the conversion of polysaccharide and the loss of titratable acid in tara vine, effectively improve the tart flavour of tara vine；
（3）Applying for Gluten film of improvement can also pass through while vitamin C is not lost in ensureing tara vine fruit
The respiration of itself plays preferable fresh-keeping effect to adjust the activity of fruit enzyme, reduces MDA in tara vine（The third two
Aldehyde）Content, so as to reach fresh-keeping effect；
（4）The formula fruit drink vitamin C storage rate can reach 78.5 ~ 82.6%, and nutritive value is high, finished beverage color
For light yellow green, delicate mouthfeel, sweet and sour taste, free from admixture, mobility is preferable, has obvious tara vine fruity and pyrus nivalis
Delicate fragrance, while again without the sour and astringent sense of fresh tara vine, comfortable acid.Production method simple possible, reality can be applied to
Border produces.
Embodiment
With reference to embodiment, the present invention is further described.
Embodiment 1 ~ 4
（1）The pretreatment of tara vine：Select no pest and disease damage, surface is smooth, the tara vine fruit that does not collide with, will
Pericarp and the pulp separation of tara vine, are cleaned up.Stored up using separated after improvement Gluten film process in reach in freezer
Hide standby.（2）The preparation of tara vine flesh puree：The tara vine pulp of certain mass is weighed, is soaked with NaCl solution
Steep 30min and carry out color retention, according to 1:The water of 1 solid-liquid ratio addition certain volume is broken into cooking machine is homogenized and is heated to 70
DEG C or so, it is cooled to 50 DEG C and 0.05% pectase of addition carries out enzymolysis 2h, being heated to 75 DEG C or so makes enzyme-deactivating.1000r/min
Under the conditions of high speed centrifugation 10min take supernatant to obtain kiwi pulp.（3）The preparation of tara vine pericarp magma：It will clean
Tara vine skin drying, crushing obtain tara vine skin powder；Again with ethanol（Food grade）As solvent, date-plum persimmon Mi is added
Monkey peach skin powder, solid-liquid ratio 1:20, extraction temperature is 37 DEG C, regulation PH values to 3.5, is extracted 2 days, filter cleaner, and centrifugation is dense
Contracting, concentrate are freeze-dried 1 day, obtain milky or micro-yellow powder or flaky crystal extract, 100g extracts are dissolved in
It is standby that distilled water obtains tara vine pericarp magma.（4）The preparation of tara vine fruit juice：According to the proportioning of table 1 by date-plum persimmon
Kiwi berry flesh puree, mix, stir with tara vine pericarp magma, concentration pyrus nivalis magma, citric acid, CMC.（5）Fruit juice
Filtering and homogeneous：Filtered again with 400 mesh silks, homogeneous is carried out under 20MPa with homogenizer.（6）Fruit juice sterilizes：High-temperature instantaneous
Sterilizing methods (115 DEG C, 30s).
Comparative example 1 ~ 2
As shown in table 1, comparative example 1 does not add tara vine pericarp magma, and comparative example 2 is replaced concentrating pyrus nivalis with 16% white granulated sugar
Magma, other addition raw materials are same as Example 4.Preparation method is the same as embodiment 1 ~ 4.
Table 1
Subjective appreciation method of testing：To randomly select 50 scorers and sensory evaluation is carried out to fruit drink, evaluation criteria is shown in Table 2,
Evaluation result, which is averaged, is shown in Table 1.
Table 2
Vitamin C content method of testing：Directly take finished product tara vine fruit drink 30mL and equivalent 20g/L oxalic acid molten
Liquid takes 5mL homogeneous mixture solotions after mixing, and 10mL oxalic acid is added with filtrate 10mL is taken after 10g/L oxalic acid solutions constant volume to 100mL
(10g/L) and appropriate acid activated carbon, is filtered after standing 1min；2mL filtrates and 1 drop are separately added into sample cell and blank tube
Thiourea solution；0.5mL2 is added in sample cell, 4- dinitrophenylhydrazines, two test tubes are in 37 DEG C of water-baths after sealing thermal insulation 3h
Sample cell frozen water cools down 10min, and blank tube is cooled to room temperature and adds 0.5mL2,4- dinitrophenylhydrazines；Water-bath two is managed in frozen water
And shake at leisure add sulfuric acid 2mL (time for adding is more than 1min) respectively, in spectrophotometer 520nm after solution recovery room temperature
Go out to measure sample absorbance.Parallel determination finally takes content average value three times.Vitamin C content, which calculates, sees formula (1).
The formula (1) of w (mg/100g)=c × 200
(c represents the vitamin C concentration obtained by standard curve, and 200 represent extension rate)
The fruit juice proportioning fraction of embodiment 4 is the most prominent as can be seen from Table 1, and sense organ evaluation and test and Vitamin C content are most
It is high.Comparative example 1 is compared with Example 4 without addition tara vine pericarp magma, and other adding ingredients are consistent, and test obtains
Vitamin C content be significantly lower than embodiment 4 because tara vine pericarp is rich in more vitamin Cs than fruit, place
Pericarp after reason reduces the tart flavour of pericarp while nutritive value is retained, and substantially increases the mouthfeel of pericarp magma, therefore feel
Comment result also higher.Tara vine pericarp extract can make the SOD in fruit magma（Superoxide dismutase）Keep
Greater activity, fruit juice oxidation stain is prevented, suppress the activity of synzyme, extend the quality guarantee period of tara vine fruit juice, equally
Mouthfeel and sensory evaluation can be influenceed.Comparative example 2 replaces concentration pyrus nivalis magma with 16% white granulated sugar, controls other adding ingredients not
Become, as a result show organoleptic's evaluation and test is significantly lower than embodiment 4, and Vitamin C content is also below embodiment 4, because white granulated sugar
Lack the fragrance of pears taste.On the one hand concentration pyrus nivalis magma provides more preferably drinks mouthfeel, on the other hand fruit juice brightness is obtained
To raising, obtained tara vine fruit juice has more preferable exterior quality；Reduce in tara vine fruit, pericarp magma
The content of organic acid and soluble solid, suppress the conversion of polysaccharide and the loss of titratable acid in tara vine, effectively
Improve the tart flavour of tara vine, these factors can all influence sensory evaluation.
Embodiment 5
Step（1）It is same as Example 4, step（2）The preparation of tara vine flesh puree：Weigh the date-plum persimmon Mi of certain mass
Monkey peach pulp, color retention is carried out with NaCl solution immersion 30min, according to 1:1 solid-liquid ratio adds the water materials of certain volume
Reason machine, which is broken into, is homogenized and is heated to 68 DEG C or so, is cooled to 55 DEG C and 0.09% pectase of addition carries out enzymolysis 1.5h, be heated to 72
DEG C or so make enzyme-deactivating.High speed centrifugation 10min and supernatant is taken to obtain kiwi pulp under the conditions of 1000r/min.（3）Date-plum persimmon
The preparation of Kiwi berry pericarp magma：Clean tara vine skin is dried, crushing obtains tara vine skin powder；With ethanol
（Food grade）As solvent, tara vine skin powder, solid-liquid ratio 1 are added:20, extraction temperature is 35 DEG C, regulation PH values to 3,
Extraction 3 days, filter cleaner, centrifugal concentrating, concentrate is freeze-dried 2 days, obtains milky or micro-yellow powder or sheet knot
Brilliant extract, 100g extracts are dissolved in into distilled water, and to obtain tara vine pericarp magma standby.Step（4）~（6）With embodiment
4 is identical.
Embodiment 6
Step（1）It is same as Example 4, step（2）The preparation of tara vine flesh puree：Weigh the date-plum persimmon Mi of certain mass
Monkey peach pulp, color retention is carried out with NaCl solution immersion 30min, according to 1:1 solid-liquid ratio adds the water materials of certain volume
Reason machine, which is broken into, is homogenized and is heated to 72 DEG C or so, is cooled to 55 DEG C and 0.03% pectase of addition carries out enzymolysis 3h, be heated to 77 DEG C
Left and right makes enzyme-deactivating.High speed centrifugation 10min and supernatant is taken to obtain kiwi pulp under the conditions of 1000r/min.（3）Date-plum persimmon Mi
The preparation of monkey peach pericarp magma：Clean tara vine skin is dried, crushing obtains tara vine skin powder；With ethanol（Food
With level）As solvent, tara vine skin powder, solid-liquid ratio 1 are added:20, extraction temperature is 39 DEG C, regulation PH values to 4, leaching
Carry 2.5 days, filter cleaner, centrifugal concentrating, concentrate is freeze-dried 1.5 days, obtains milky or micro-yellow powder or sheet
Crystalline extract, 100g extracts are dissolved in into distilled water, and to obtain tara vine pericarp magma standby.Step（4）~（6）With implementation
Example 4 is identical.
Embodiment 7
（1）The pretreatment of tara vine：Select no pest and disease damage, surface is smooth, the tara vine fruit that does not collide with, will
Pericarp and the pulp separation of tara vine, clean up, are respectively placed in reach in freezer and are in store for.（2）Tara vine
The preparation of flesh puree：The tara vine pulp of certain mass is weighed, color retention is carried out with NaCl solution immersion 30min,
According to 1:The water of 1 solid-liquid ratio addition certain volume is broken into cooking machine is homogenized and is heated to 72 DEG C or so, is cooled to 55 DEG C simultaneously
Add 0.03% pectase and carry out enzymolysis 3h, being heated to 77 DEG C or so makes enzyme-deactivating.The high speed centrifugation under the conditions of 1000r/min
10min simultaneously takes supernatant to obtain kiwi pulp.（3）The preparation of tara vine pericarp magma：By clean fresh date-plum persimmon Mi
Monkey peach skin dries 6h under the conditions of 50 DEG C, crushes, and then crosses 100 mesh, obtains tara vine skin powder；With ethanol（Food grade）As
Solvent, add tara vine skin powder, solid-liquid ratio 1:20, extraction temperature is 39 DEG C, regulation PH values to 4, is extracted 2.5 days, mistake
Slag is filtered out, centrifugal concentrating, concentrate is freeze-dried 1.5 days, obtains milky or micro-yellow powder or flaky crystal extract,
100g extracts are dissolved in into distilled water, and to obtain tara vine pericarp magma standby.Step（4）~（6）It is same as Example 4.
Contrasted with vitamin content C of the embodiment 4 ~ 7 respectively with its former fruit, tara vine fruit juice beverage is calculated
The vitamin C storage rate of material.
Vitamin C standard liquid 20mL, 40mL, 60mL, 80mL, 100mL constant volume is taken to obtain concentration difference to 100mL respectively
Normal gradients solution for 2 μ g/mL, 4 μ g/mL, 6 μ g/mL, 8 μ g/mL, 10 μ g/mL is surveyed at maximum absorbance 520nm
Surely absorbance is obtained, it is y=0.0225x+0.02, R to obtain vitamin C absorbance standard curve regression equation2=0.9968（X is
Vitamin C concentration, μ g/mL, y are light absorption value）.The Vitamin C content that former fruit is calculated is 111.31 mg/100g, date-plum persimmon Mi
The vitamin C storage rate of monkey peach fruit drink is the Vitamin C content * 100% of vitamin content C/ original fruits.Result of calculation is shown in Table
3。
Table 3
Pericarp and pulp in embodiment 7 are placed directly in reach in freezer and stored, pass through table not using improvement Gluten film process
3 as can be seen that the ascorbic content of tara vine fruit juice that embodiment 7 obtains is significantly lower than using at improvement Gluten film
The embodiment 4 ~ 6 managed, because improvement Gluten film can adjust the activity of fruit enzyme by the respiration of itself,
Reduce MDA in tara vine（MDA）Content, so as to reach fresh-keeping effect.The formula fruit drink vitamin C is protected
The rate of depositing can reach 78.5 ~ 82.6%, and nutritive value is high, has obvious tara vine fruity and pyrus nivalis delicate fragrance, while do not have again
There is the sour and astringent sense of fresh tara vine, comfortable acid, received by most people.Production method simple possible, it can apply to
Actual production.
Above description is explanation of the invention, is not the restriction to invention, without departing from the spirit of the invention,
The present invention can make any type of modification.Concentration pyrus nivalis magma of the invention can also be pyrus nivalis Normal juice, citric acid
Can be concentrated lemon juice or lemon juice.
Claims (10)
- A kind of 1. tara vine fruit juice, it is characterised in that：The raw material composition of the fruit juice and its containing according to mass percent Measure and be：Tara vine flesh puree 20 ~ 50%Tara vine pericarp magma 7.5 ~ 13.5%Concentrate pyrus nivalis magma 8 ~ 20%Citric acid 0.05 ~ 0.4%CMC 0.08~0.2%Surplus is water.
- 2. according to the tara vine fruit juice described in claim 1, it is characterised in that：The fruit juice raw material composition and its according to The content of mass percent is：Tara vine flesh puree 38%Tara vine pericarp magma 12%Concentrate pyrus nivalis magma 16%Citric acid 0.25%CMC 0.16%Surplus is water.
- 3. according to the tara vine fruit juice described in claim 1, it is characterised in that：Concentration pyrus nivalis magma is pyrus nivalis Normal juice, lemon Lemon acid is concentrated lemon juice or lemon juice.
- 4. a kind of preparation method of the tara vine fruit juice any one of claims 1 to 3, comprises the following steps：（1）The pretreatment of tara vine：The pericarp of tara vine and pulp are separated, cleaned up, it is separated in cold Freeze cabinet to be in store for；（2）The preparation of tara vine flesh puree：Tara vine pulp is weighed, according to 1:1 solid-liquid ratio adds certain body Long-pending water is broken into cooking machine to be homogenized and is heated to 65 ~ 72 DEG C or so, and pectase is added after cooling and is digested, it is heated to 72 ~ 77 DEG C or so make enzyme-deactivating, high speed centrifugation 10min and take supernatant to obtain kiwi pulp under the conditions of 1000r/min；（3）The preparation of tara vine pericarp magma：Clean tara vine skin is dried, crushing obtains tara vine skin Powder；Using ethanol as solvent, tara vine skin powder, solid-liquid ratio 1 are added:20, extraction, PH values are adjusted, extraction, crosses and filters out Slag, centrifugal concentrating, concentrate is freeze-dried 1 ~ 2 day, obtains milky or micro-yellow powder or flaky crystal extract, will 100g extracts are dissolved in distilled water, and to obtain tara vine pericarp magma standby；（4）The preparation of tara vine fruit juice：Tara vine flesh puree, the tara vine pericarp of setting proportioning is former Slurry, concentration pyrus nivalis magma, citric acid, CMC, water mixing, stirring；（5）Fruit juice filters and homogeneous：It is filtrated to get more fine and smooth tara vine fruit juice again with 400 mesh silks, finally uses Homogenizer carries out homogeneous under 20MPa；（6）Fruit juice sterilizes：Using high-temperature short-time sterilization method (115 DEG C, 30s).
- 5. according to the preparation method of the tara vine fruit juice described in claim 3, it is characterised in that：Step（1）In date-plum persimmon Kiwifruit fruit and pericarp are stored using placing into reach in freezer after improvement Gluten film process.
- 6. according to the preparation method of the tara vine fruit juice described in claim 3, it is characterised in that：Step（2）In date-plum persimmon Kiwifruit fruit first carries out color retention with NaCl solution immersion 30min.
- 7. according to the preparation method of the tara vine fruit juice described in claim 3, it is characterised in that：Step（2）In pectin The dosage of enzyme is 0.03% ~ 0.15%.
- 8. according to the preparation method of the tara vine fruit juice described in claim 3, it is characterised in that：Step（2）In be cooled to 45 ~ 55 DEG C and add pectase and digested, enzymolysis time is 1 ~ 3h.
- 9. according to the preparation method of the tara vine fruit juice described in claim 3, it is characterised in that：Step（3）In extraction Temperature is 35 ~ 39 DEG C, and PH values are adjusted to 3 ~ 4, is extracted 2 ~ 3 days.
- 10. according to the preparation method of the tara vine fruit juice described in claim 3, it is characterised in that：Step（3）Middle date-plum persimmon Mi The preparation technology of monkey peach skin powder is：Clean fresh tara vine skin is dried into 6h under the conditions of 50 DEG C, crushed, then crosses 100 Mesh.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711202604.4A CN107821888B (en) | 2017-11-27 | 2017-11-27 | Actinidia arguta juice and processing technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711202604.4A CN107821888B (en) | 2017-11-27 | 2017-11-27 | Actinidia arguta juice and processing technology thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107821888A true CN107821888A (en) | 2018-03-23 |
| CN107821888B CN107821888B (en) | 2020-09-11 |
Family
ID=61645796
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711202604.4A Active CN107821888B (en) | 2017-11-27 | 2017-11-27 | Actinidia arguta juice and processing technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107821888B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112568369A (en) * | 2020-12-31 | 2021-03-30 | 四川省苍溪漓山粮油有限公司 | Fresh and wet kiwi fruit noodles and production method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103262971A (en) * | 2013-05-28 | 2013-08-28 | 陈大忠 | Wild kiwi berry and honey composition and preparation method thereof |
| CN103445249A (en) * | 2013-08-28 | 2013-12-18 | 陈大忠 | Northeast wild kiwi beverage and preparation method thereof |
| CN105105242A (en) * | 2015-09-16 | 2015-12-02 | 佳沃（青岛）食品有限公司 | Yellow-pulp kiwi fruit composite pulp juice and preparation method thereof |
| CN106860493A (en) * | 2017-04-10 | 2017-06-20 | 首都体育学院 | A kind of kiwi fruit bark extract and preparation method thereof and the application in fatty acid synthase activity is suppressed |
-
2017
- 2017-11-27 CN CN201711202604.4A patent/CN107821888B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103262971A (en) * | 2013-05-28 | 2013-08-28 | 陈大忠 | Wild kiwi berry and honey composition and preparation method thereof |
| CN103445249A (en) * | 2013-08-28 | 2013-12-18 | 陈大忠 | Northeast wild kiwi beverage and preparation method thereof |
| CN105105242A (en) * | 2015-09-16 | 2015-12-02 | 佳沃（青岛）食品有限公司 | Yellow-pulp kiwi fruit composite pulp juice and preparation method thereof |
| CN106860493A (en) * | 2017-04-10 | 2017-06-20 | 首都体育学院 | A kind of kiwi fruit bark extract and preparation method thereof and the application in fatty acid synthase activity is suppressed |
Non-Patent Citations (3)
| Title |
|---|
| 佟颖等: "改良谷朊粉膜在软枣猕猴桃保鲜应用上的研究", 《食品工业》 * |
| 姜文文等: "果胶酶处理对软枣猕猴桃出汁率的影响", 《保鲜与加工》 * |
| 赵海波等: "野生软枣猕猴桃果汁饮料的研制", 《农业科技与装备》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112568369A (en) * | 2020-12-31 | 2021-03-30 | 四川省苍溪漓山粮油有限公司 | Fresh and wet kiwi fruit noodles and production method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107821888B (en) | 2020-09-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100911108B1 (en) | Producing method for fermentation vinegar of blueberry and?apple mixing juice and beverage formulation using it | |
| KR101067821B1 (en) | Mulberry wine and manufacturing process of the same | |
| KR101397458B1 (en) | Method for manufacturing juice having antioxidant function and juice having antioxidant function | |
| CN105341244B (en) | Serial sorrow is escaped careless tea beverage and preparation method thereof | |
| KR101301094B1 (en) | Composition for relieving hangover or improving liver function | |
| CN103462133B (en) | Fructose roxburgh rose juice beverage and production method thereof | |
| CN106753995A (en) | A kind of brew of Malus spectabilis fruit wine | |
| KR20090084588A (en) | Natural carbonated beverage comprising tea leaves and fruit or vegetable juice and a preparation method thereof | |
| KR100815198B1 (en) | The manufacturing method of raw wine containing turnip | |
| CN102084944A (en) | Jelly for promoting lead excretion in body of child | |
| CN105969564A (en) | Red wine making method | |
| CN107821888A (en) | Tara vine fruit juice and its processing technology | |
| CN105331481A (en) | Roxburgh rose fruit wine making method | |
| CN106666810B (en) | One grows tobacco grape wine novel tobacco product and preparation method thereof | |
| KR100543776B1 (en) | The preperation method of mulberrry liquor | |
| KR102339451B1 (en) | Fruits and vegetables juice and manufacturing method of the same | |
| KR100536083B1 (en) | Mixture of pine tree leaves supernatant juice fermentation solution and Lespedeza cuneate G. Don extract and health food containing the same | |
| KR20070002767A (en) | Honey tea with meoru fruit and preparation method thereof | |
| KR101346567B1 (en) | Mixed fermented liquid of green tea flowers and pomegranates and its manufacturing method | |
| CN112088995A (en) | Preparation method of rosa roxburghii tratt composite beverage | |
| KR100789399B1 (en) | Health Beverage composition containing the extract of Laminaria sp. Gelidium sp. and Grateloupia sp. | |
| CN103478815A (en) | Inverted sugar phyllanthus emblica fruit soda water drink and production method thereof | |
| KR101662147B1 (en) | Chokanjang using mulberry vinegar | |
| CN103478807B (en) | Loquat and aloe drinks and production method thereof | |
| KR102421000B1 (en) | Manufacturing method for traditional fermented liquor using extract Of Eriobotrya japonica Seed―Containing |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |