CN108157724A - A kind of production method of Xinhui tangerine peel activity drink - Google Patents
A kind of production method of Xinhui tangerine peel activity drink Download PDFInfo
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- CN108157724A CN108157724A CN201810218742.XA CN201810218742A CN108157724A CN 108157724 A CN108157724 A CN 108157724A CN 201810218742 A CN201810218742 A CN 201810218742A CN 108157724 A CN108157724 A CN 108157724A
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- dried orange
- orange peel
- xinhui
- tangerine peel
- peel
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- 230000000694 effects Effects 0.000 title claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 241000675108 Citrus tangerina Species 0.000 title 1
- 241001672694 Citrus reticulata Species 0.000 claims abstract description 38
- 239000006041 probiotic Substances 0.000 claims abstract description 14
- 235000018291 probiotics Nutrition 0.000 claims abstract description 14
- 238000000605 extraction Methods 0.000 claims description 20
- 239000008204 material by function Substances 0.000 claims description 20
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 15
- 241000894006 Bacteria Species 0.000 claims description 12
- ATUOYWHBWRKTHZ-UHFFFAOYSA-N Propane Chemical compound CCC ATUOYWHBWRKTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 235000009508 confectionery Nutrition 0.000 claims description 10
- 230000005684 electric field Effects 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 239000012530 fluid Substances 0.000 claims description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 241000235342 Saccharomycetes Species 0.000 claims description 5
- 230000032683 aging Effects 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 239000004310 lactic acid Substances 0.000 claims description 5
- 235000014655 lactic acid Nutrition 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 5
- 239000001294 propane Substances 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 239000003205 fragrance Substances 0.000 abstract description 6
- 239000011149 active material Substances 0.000 abstract description 4
- 235000015203 fruit juice Nutrition 0.000 abstract 1
- 238000003672 processing method Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 description 6
- 230000001835 salubrious effect Effects 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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
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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Water Supply & Treatment (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of production methods of Xinhui tangerine peel activity drink.The present invention is prepared step by step using Xinhui tangerine peel and Xinhui citrus reticulata fruit juice as raw material through a variety of processing methods.The Xinhui tangerine peel activity drink that the present invention makes, rich in dried orange peel active material and probiotics, dried orange peel gives off a strong fragrance, and clean taste, quality and flavor is splendid, is easily absorbed by the human body, and has preferable health-care efficacy to human body.The technical operation is easy, at low cost.
Description
Technical field
The present invention relates to fruit functional beverage production field, more particularly to a kind of producer of Xinhui tangerine peel activity drink
Method.
Background technology
Citrus chachiensis hortorum is best using Xinhui tangerine peel, has eliminating the phlegm, relievings asthma, moistens the lung and relieve the cough and other effects, rich in various trace elements,
It is well received by consumers.Jiangmen City of Guangdong Province Xinhui District is the Genuine producing area of citrus chachiensis hortorum, is the township of Chinese dried orange peel, Xinhui tangerine peel
It ranks first of the Triratna of Guangdong, plantation is with a long history, and Xinhui citrus reticulata and Xinhui tangerine peel are national geography sign protection product.Always with
The pulp for carrying out Xinhui citrus reticulata is slatterned as waste, using Xinhui citrus reticulata pulp squeeze the juice fermenting and producing Xinhui citrus reticulata drink be solve
Pulp wastes and an effective way of pollution environment.
Invention content
The technical problems to be solved by the invention are to provide a kind of production method of Xinhui tangerine peel activity drink, this method life
The Xinhui tangerine peel activity drink of production, clean taste, dried orange peel give off a strong fragrance, and flavor is good, are alkalescent beverage, meet human body alkalescent
Interior environmental requirement can provide good inside and outside environment for the life movement of cell, make cell more vigourous, carry significantly
Quality and value are risen.
The present invention solve above-mentioned technical problem technical solution be：
A kind of production method of Xinhui tangerine peel activity drink, includes the following steps：
（1）After the Xinhui tangerine peel of aged 3 years or more is cleaned up, frequency is first used as 10Hz, electric field strength 30-
The impulse electric field of 50kV/cm, processing time 400-600 μ s, then ultrasonic wave of the frequency for 30-50kHz is used, wavelength 170-
The ultraviolet light and microwave of 220nm is handled 2-4 minutes simultaneously, is crushed for use；
（2）By step（1）Gained Dried Tangerine Peel carries out overcritical multi-fluid（CO2、H2, propane）Extraction, extracting pressure 30-50
MPa, extraction temperature are 30-40 DEG C, fluid flow 20-30L/h, extraction time 3-6h；Rapidly by pressure drop after the completion of extraction
To 3-6 MPa, temperature is promoted to 50-54 DEG C, and the functional materials such as dried orange peel Thick many candies are separated, then use immediately frequency for
The ultrasonic wave and microwave of 15-20kHz is handled 4-6 minutes simultaneously, constant-temperature enclosed preservation after cooling to 2-4 DEG C rapidly；
（3）The functional materials such as dried orange peel Thick many candies use Guo Chu Science and Technology Ltd.s GCM-S type membrane-filtering units, concentrate and pure
Change, dried orange peel functional materials are lyophilized to obtain；
（4）Juice is taken after fresh Xinhui citrus reticulata pulp is squeezed, while inoculating lactic acid bacterium, saccharomycete, acetic acid bacteria carry out multi-strain fermentation,
Ferment 10-14 days at 18-20 DEG C, then using Guo Chu Science and Technology Ltd.s GCM-C types membrane-filtering unit handle after, at 1-3 DEG C
Closed storage obtains probiotics stoste in 20-30 days；
（5）Dried orange peel functional materials are added to according to a certain percentage in the probiotics stoste after ageing, formulated, homogeneous goes out
Up to product after bacterium.
The present invention has the following advantages that compared with prior art and effect：
The Xinhui tangerine peel activity drink that the present invention makes, clean taste, dried orange peel give off a strong fragrance, and flavor is good, are alkalescent beverage, accord with
Environmental requirement in human body alkalescent is closed, good inside and outside environment for the life movement of cell can be provided, allow cell more
It is vigourous, greatly improve quality and value.Present invention process is simple, at low cost.
Specific embodiment
Further detailed description is done to the present invention, but the implementation of the present invention is not limited to this with reference to embodiment.
Embodiment 1
（1）After the Xinhui tangerine peel of aged 3 years or more is cleaned up, the frequency is first used to be for 10Hz, electric field strength
The impulse electric field of 30kV/cm, 400 μ s of processing time, then ultrasonic wave of the frequency for 30kHz is used, wavelength is the ultraviolet of 170nm
Line and microwave are handled 2 minutes simultaneously, are crushed for use；
（2）Dried Tangerine Peel is subjected to overcritical multi-fluid（CO2、H2, propane）Extraction, extracting pressure be 30 MPa, extraction temperature
It is 30 DEG C, fluid flow 20L/h, extraction time 3h；Pressure is dropped into 3 MPa rapidly after the completion of extraction, temperature is promoted to 50
DEG C, the functional materials such as dried orange peel Thick many candies are separated, then frequency is used to locate simultaneously for the ultrasonic wave and microwave of 15kHz immediately
Reason 4 minutes, constant-temperature enclosed preservation after cooling to 2 DEG C rapidly；The functional materials such as dried orange peel Thick many candies are using the first limited public affairs of science and technology of state
GCM-S type membrane-filtering units are taken charge of, is concentrated and is purified, dried orange peel functional materials are lyophilized to obtain；
（3）Juice is taken after fresh Xinhui citrus reticulata pulp is squeezed, while inoculating lactic acid bacterium, saccharomycete, acetic acid bacteria carry out multi-strain fermentation,
Ferment 10 days at 18 DEG C, then using Guo Chu Science and Technology Ltd.s GCM-C types membrane-filtering unit handle after, the closed storage at 1 DEG C
Obtain probiotics stoste within 20 days；Dried orange peel functional materials are added to according to a certain percentage in the probiotics stoste after ageing, through adjusting
Match, homogeneous, after sterilizing up to product.
The Xinhui tangerine peel activity drink that the method makes, rich in dried orange peel active material and probiotics, dried orange peel gives off a strong fragrance, mouth
Sense is salubrious, and quality and flavor is splendid, is easily absorbed by the human body, and has preferable health-care efficacy to human body.The technical operation is easy, cost
It is low.
Embodiment 2
（1）After the Xinhui tangerine peel of aged 3 years or more is cleaned up, the frequency is first used to be for 10Hz, electric field strength
The impulse electric field of 40kV/cm, 500 μ s of processing time, then ultrasonic wave of the frequency for 40kHz is used, wavelength is the ultraviolet of 200nm
Line and microwave are handled 3 minutes simultaneously, are crushed for use；
（2）Dried Tangerine Peel is subjected to overcritical multi-fluid（CO2、H2, propane）Extraction, extracting pressure be 40 MPa, extraction temperature
It is 35 DEG C, fluid flow 25L/h, extraction time 4h；Pressure is dropped into 4 MPa rapidly after the completion of extraction, temperature is promoted to 52
DEG C, the functional materials such as dried orange peel Thick many candies are separated, then frequency is used to locate simultaneously for the ultrasonic wave and microwave of 18Hz immediately
Reason 5 minutes, constant-temperature enclosed preservation after cooling to 3 DEG C rapidly；The functional materials such as dried orange peel Thick many candies are using the first limited public affairs of science and technology of state
GCM-S type membrane-filtering units are taken charge of, is concentrated and is purified, dried orange peel functional materials are lyophilized to obtain；
（3）Juice is taken after fresh Xinhui citrus reticulata pulp is squeezed, while inoculating lactic acid bacterium, saccharomycete, acetic acid bacteria carry out multi-strain fermentation,
Ferment 12 days at 19 DEG C, then using Guo Chu Science and Technology Ltd.s GCM-C types membrane-filtering unit handle after, the closed storage at 2 DEG C
Obtain probiotics stoste within 25 days；Dried orange peel functional materials are added to according to a certain percentage in the probiotics stoste after ageing, through adjusting
Match, homogeneous, after sterilizing up to product.
The Xinhui tangerine peel activity drink that the method makes, rich in dried orange peel active material and probiotics, dried orange peel gives off a strong fragrance, mouth
Sense is salubrious, and quality and flavor is splendid, is easily absorbed by the human body, and has preferable health-care efficacy to human body.The technical operation is easy, cost
It is low.
Embodiment 3
（1）After the Xinhui tangerine peel of aged 3 years or more is cleaned up, the frequency is first used to be for 10Hz, electric field strength
The impulse electric field of 50kV/cm, 600 μ s of processing time, then ultrasonic wave of the frequency for 50kHz is used, wavelength is the ultraviolet of 220nm
Line and microwave are handled 4 minutes simultaneously, are crushed for use；
（2）Dried Tangerine Peel is subjected to overcritical multi-fluid（CO2、H2, propane）Extraction, extracting pressure be 50 MPa, extraction temperature
It is 40 DEG C, fluid flow 30L/h, extraction time 6h；Pressure is dropped into 6 MPa rapidly after the completion of extraction, temperature is promoted to 54
DEG C, the functional materials such as dried orange peel Thick many candies are separated, then frequency is used to locate simultaneously for the ultrasonic wave and microwave of 20kHz immediately
Reason 6 minutes, constant-temperature enclosed preservation after cooling to 4 DEG C rapidly；The functional materials such as dried orange peel Thick many candies are using the first limited public affairs of science and technology of state
GCM-S type membrane-filtering units are taken charge of, is concentrated and is purified, dried orange peel functional materials are lyophilized to obtain；
（3）Juice is taken after fresh Xinhui citrus reticulata pulp is squeezed, while inoculating lactic acid bacterium, saccharomycete, acetic acid bacteria carry out multi-strain fermentation,
Ferment 14 days at 20 DEG C, then using Guo Chu Science and Technology Ltd.s GCM-C types membrane-filtering unit handle after, the closed storage at 3 DEG C
Obtain probiotics stoste within 30 days；Dried orange peel functional materials are added to according to a certain percentage in the probiotics stoste after ageing, through adjusting
Match, homogeneous, after sterilizing up to product.
The Xinhui tangerine peel activity drink that the method makes, rich in dried orange peel active material and probiotics, dried orange peel gives off a strong fragrance, mouth
Sense is salubrious, and quality and flavor is splendid, is easily absorbed by the human body, and has preferable health-care efficacy to human body.The technical operation is easy, cost
It is low.
Claims (1)
1. a kind of production method of Xinhui tangerine peel activity drink, which is characterized in that include the following steps：
(1) after the Xinhui tangerine peel of aged 3 years or more is cleaned up, frequency is first used as 10Hz, electric field strength 30-
The impulse electric field of 50kV/cm, processing time 400-600 μ s, then ultrasonic wave of the frequency for 30-50kHz is used, wavelength 170-
The ultraviolet light and microwave of 220nm is handled 2-4 minutes simultaneously, is crushed for use；
(2) Dried Tangerine Peel is subjected to overcritical multi-fluid（CO2、H2, propane）Extraction, extracting pressure are 30-50 MPa, and extraction is warm
It is 30-40 DEG C to spend, fluid flow 20-30L/h, extraction time 3-6h；Pressure is dropped into 3-6 MPa rapidly after the completion of extraction,
Temperature is promoted to 50-54 DEG C, the functional materials such as dried orange peel Thick many candies is separated, then use frequency immediately as 15-20kHz's
Ultrasonic wave and microwave are handled 4-6 minutes simultaneously, constant-temperature enclosed preservation after cooling to 2-4 DEG C rapidly；
(3) functional materials such as dried orange peel Thick many candies use Guo Chu Science and Technology Ltd.s GCM-S type membrane-filtering units, concentrate and pure
Change, dried orange peel functional materials are lyophilized to obtain；
(4) juice is taken after fresh Xinhui citrus reticulata pulp is squeezed, while inoculating lactic acid bacterium, saccharomycete, acetic acid bacteria carry out multi-strain fermentation,
Ferment 10-14 days at 18-20 DEG C, then using Guo Chu Science and Technology Ltd.s GCM-C types membrane-filtering unit handle after, at 1-3 DEG C
Closed storage obtains probiotics stoste in 20-30 days；
(5) dried orange peel functional materials are added to according to a certain percentage in the probiotics stoste after ageing, formulated, homogeneous goes out
Up to product after bacterium.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810218742.XA CN108157724A (en) | 2018-03-16 | 2018-03-16 | A kind of production method of Xinhui tangerine peel activity drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810218742.XA CN108157724A (en) | 2018-03-16 | 2018-03-16 | A kind of production method of Xinhui tangerine peel activity drink |
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| Publication Number | Publication Date |
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| CN108157724A true CN108157724A (en) | 2018-06-15 |
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ID=62512102
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| CN201810218742.XA Withdrawn CN108157724A (en) | 2018-03-16 | 2018-03-16 | A kind of production method of Xinhui tangerine peel activity drink |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109845939A (en) * | 2019-03-18 | 2019-06-07 | 天津科技大学 | A kind of preparation method of Xinhui citrus reticulata meat probiotic fermentation beverage |
| CN111763601A (en) * | 2020-08-06 | 2020-10-13 | 天地壹号饮料股份有限公司 | Pericarpium citri reticulatae fruit vinegar, pericarpium citri reticulatae fruit vinegar beverage and preparation method thereof |
| CN113349322A (en) * | 2021-06-22 | 2021-09-07 | 广东新宝堂生物科技有限公司 | Preparation method of Xinhui dried orange peel enzyme concentrated beverage capable of improving sleep, maintaining beauty and keeping young |
| CN114376040A (en) * | 2022-02-18 | 2022-04-22 | 广东江门中医药职业学院 | Xinhui mandarin kangpu tea and preparation method thereof |
-
2018
- 2018-03-16 CN CN201810218742.XA patent/CN108157724A/en not_active Withdrawn
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109845939A (en) * | 2019-03-18 | 2019-06-07 | 天津科技大学 | A kind of preparation method of Xinhui citrus reticulata meat probiotic fermentation beverage |
| CN111763601A (en) * | 2020-08-06 | 2020-10-13 | 天地壹号饮料股份有限公司 | Pericarpium citri reticulatae fruit vinegar, pericarpium citri reticulatae fruit vinegar beverage and preparation method thereof |
| CN111763601B (en) * | 2020-08-06 | 2023-09-19 | 天地壹号饮料股份有限公司 | Dried orange peel fruit vinegar, dried orange peel fruit vinegar beverage and preparation method thereof |
| CN113349322A (en) * | 2021-06-22 | 2021-09-07 | 广东新宝堂生物科技有限公司 | Preparation method of Xinhui dried orange peel enzyme concentrated beverage capable of improving sleep, maintaining beauty and keeping young |
| CN114376040A (en) * | 2022-02-18 | 2022-04-22 | 广东江门中医药职业学院 | Xinhui mandarin kangpu tea and preparation method thereof |
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Application publication date: 20180615 |