CN108185241A - A kind of passion fruit and the composite beverage of sugarcane and preparation method thereof - Google Patents
A kind of passion fruit and the composite beverage of sugarcane and preparation method thereof Download PDFInfo
- Publication number
- CN108185241A CN108185241A CN201810086944.3A CN201810086944A CN108185241A CN 108185241 A CN108185241 A CN 108185241A CN 201810086944 A CN201810086944 A CN 201810086944A CN 108185241 A CN108185241 A CN 108185241A
- Authority
- CN
- China
- Prior art keywords
- passion fruit
- bamboo
- parts
- sugarcane
- juice
- 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.)
- Pending
Links
- 244000288157 Passiflora edulis Species 0.000 title claims abstract description 111
- 235000000370 Passiflora edulis Nutrition 0.000 title claims abstract description 102
- 240000000111 Saccharum officinarum Species 0.000 title claims abstract description 69
- 235000007201 Saccharum officinarum Nutrition 0.000 title claims abstract description 69
- 235000013361 beverage Nutrition 0.000 title claims abstract description 56
- 239000002131 composite material Substances 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 89
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 89
- 241001330002 Bambuseae Species 0.000 claims abstract description 89
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 89
- 239000011425 bamboo Substances 0.000 claims abstract description 89
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 71
- 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 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 239000006025 fining agent Substances 0.000 claims abstract description 12
- 239000012153 distilled water Substances 0.000 claims abstract description 11
- 235000013399 edible fruits Nutrition 0.000 claims description 16
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 239000000126 substance Substances 0.000 claims description 12
- 241000238631 Hexapoda Species 0.000 claims description 10
- 241000607479 Yersinia pestis Species 0.000 claims description 10
- OMOVVBIIQSXZSZ-UHFFFAOYSA-N [6-(4-acetyloxy-5,9a-dimethyl-2,7-dioxo-4,5a,6,9-tetrahydro-3h-pyrano[3,4-b]oxepin-5-yl)-5-formyloxy-3-(furan-3-yl)-3a-methyl-7-methylidene-1a,2,3,4,5,6-hexahydroindeno[1,7a-b]oxiren-4-yl] 2-hydroxy-3-methylpentanoate Chemical compound CC12C(OC(=O)C(O)C(C)CC)C(OC=O)C(C3(C)C(CC(=O)OC4(C)COC(=O)CC43)OC(C)=O)C(=C)C32OC3CC1C=1C=COC=1 OMOVVBIIQSXZSZ-UHFFFAOYSA-N 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 6
- 235000000088 Maracuja Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000003755 preservative agent Substances 0.000 claims description 5
- 230000002335 preservative effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 229920001495 poly(sodium acrylate) polymer Polymers 0.000 claims description 4
- NNMHYFLPFNGQFZ-UHFFFAOYSA-M sodium polyacrylate Chemical compound [Na+].[O-]C(=O)C=C NNMHYFLPFNGQFZ-UHFFFAOYSA-M 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 2
- 108090000790 Enzymes Proteins 0.000 claims description 2
- 240000007880 Phyllostachys bambusoides Species 0.000 claims description 2
- 235000001550 Phyllostachys bambusoides Nutrition 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 230000035764 nutrition Effects 0.000 abstract description 6
- 230000009977 dual effect Effects 0.000 abstract description 4
- 230000000052 comparative effect Effects 0.000 description 11
- 239000004615 ingredient Substances 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 229920002401 polyacrylamide Polymers 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 125000003118 aryl group Chemical group 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 3
- 238000007792 addition Methods 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 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 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 235000019253 formic acid Nutrition 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N lysine Chemical compound NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- MTCFGRXMJLQNBG-REOHCLBHSA-N (2S)-2-Amino-3-hydroxypropansäure Chemical compound OC[C@H](N)C(O)=O MTCFGRXMJLQNBG-REOHCLBHSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 235000011925 Passiflora alata Nutrition 0.000 description 1
- 235000011922 Passiflora incarnata Nutrition 0.000 description 1
- 235000013750 Passiflora mixta Nutrition 0.000 description 1
- 235000013731 Passiflora van volxemii Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000294611 Punica granatum Species 0.000 description 1
- 235000014360 Punica granatum Nutrition 0.000 description 1
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 150000001896 cresols Chemical class 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000018977 lysine Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000004400 serine Nutrition 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 235000011044 succinic acid Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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 present invention discloses a kind of passion fruit and the composite beverage of sugarcane, and the raw material of the composite beverage includes by weight：47 65 parts of sugar-cane juice, 12 30 parts of Passion Fruit Juice, 8 15 parts of passion fruit skin, 0.5 3 parts of bamboo juice, 38 parts of sugar, 0.01 0.05 parts of citric acid, 0.001 0.008 parts of fining agent, 0.12 0.20 parts of flocculant, 7 10 parts of water；The raw material of the bamboo juice includes in parts by weight：24 parts of the leaf of bamboo, 0.5 1.0 parts of bamboo branch, 35 parts of distilled water；The invention also discloses the preparation methods of above-mentioned passion fruit and the composite beverage of sugarcane.The composite beverage overcome passion fruit good flavor it is overweight and the shortcomings that cover sugarcane flavor, also there is dense dual fruity while passion fruit is fully combined with the nutrition of sugarcane.
Description
Technical field
The invention belongs to field of food industry, composite beverage and its preparation side of more particularly to a kind of passion fruit and sugarcane
Method.
Background technology
Passion fruit is also referred to as the fragrant lotus in west, and it is perennial often to belong to tropical and subtropical zone by alias passionflower, passion fruit, love fruit, Qing Renguo
Green vine fruit originates in South Brazil, Argentina the north and one band of Paraguay, is distributed widely in world tropical and subtropical zone area.
Passion fruit is various in style, and leaf peculiar, pattern is bright-coloured, evergreen all the year round, and fruit is oval berry, 60~120g of single fruit weight,
Fruit juice is orange, and fragrance is graceful, has the strong fragrance of 10 various fruits such as pomegranate, pineapple, strawberry, lemon, mango, smoked plum, wind
Taste is special, thus gains the name " passion fruit ".
The sugar content very abundant of sugarcane, sugar are usually to be made of three kinds of sucrose, fructose, glucose ingredients, easily
Be absorbed by the body utilization.Sugarcane is also containing the essential trace elements of the human bodys such as a large amount of iron, calcium, phosphorus, manganese, zinc, while also contain
The organic acids such as a variety of amino acid such as glutamic acid, serine, aspartic acid, lysine and malic acid, citric acid, succinic acid.Sugarcane
It is cold in nature, it is sweet in flavor, there are nourishing blood-nourishing, clearing heat and promoting fluid, nourish the effect of moisturizing.
At present, the production method of the composite beverage and fermented wine of passion fruit and sugarcane is very common, but due to contained by passion fruit
Sour odour material is far above sugarcane with fragrance component, therefore finished product often only embodies the flavor of passion fruit, and stereovision is insufficient.
Invention content
The present invention is intended to provide a kind of passion fruit and the composite beverage of sugarcane and preparation method thereof, which overcomes
Passion fruit good flavor is overweight and the shortcomings that covering sugarcane flavor, passion fruit is fully combined with the nutrition of sugarcane same
When also have dense dual fruity.
In order to achieve the above objectives, the technical solution adopted in the present invention is：
A kind of passion fruit and the composite beverage of sugarcane, the raw material of the composite beverage include by weight：Sugar-cane juice 47-
65 parts, it is 12-30 parts of Passion Fruit Juice, 8-15 parts of passion fruit skin, 0.5-3 parts of bamboo juice, 3-8 parts of sugar, 0.01-0.05 parts of citric acid, clear
Clear 0.001-0.008 parts of agent, 0.12-0.20 parts of flocculant, 7-10 parts of water；The raw material of the bamboo juice wraps in parts by weight
It includes：2-4 parts of the leaf of bamboo, 0.5-1.0 parts of bamboo branch, 3-5 parts of distilled water.
Further, the fining agent is pectase.
Further, the flocculant is polyacrylamide or Sodium Polyacrylate.
Further, the leaf of bamboo and bamboo branch are derived from the bamboo that bamboo age is 1.2-2.5.
Further, the leaf of bamboo and bamboo branch are derived from one kind in bamboo hat bamboo, phyllostachys bambusoides, cizu.
The preparation method of a kind of passion fruit and the composite beverage of sugarcane, the preparation method include the following steps：
(1) selection is ripe, is cleaned without rotten and insect pest sugarcane, removes the peel, sugar-cane juice is squeezed using juice extractor；
(2) ripe, nothing is rotted and the purple passion fruit of insect pest cleans, cut, obtain passion fruit fruit flesh and passion fruit
Passion fruit fruit flesh with accounting for the water of the water gross mass 30-50% is mixed, obtains Passion Fruit Juice by skin；
(3) the passion fruit skin in step (2) is rubbed, it is broken obtains passion fruit skin；
(4) it is sugar-cane juice, Passion Fruit Juice and passion fruit skin is broken uniformly mixed, substance A is obtained, using single-unit thick bamboo tube as appearance
Substance A is put into container by device, with preservative film to container closure, is positioned over 36-40h in 12-17 DEG C of environment, is obtained substance
B；
(5) when will distill boiling to 70-80 DEG C, the leaf of bamboo, bamboo branch are put into distilled water, cook 30-35min, filtering is cold
But, bamboo juice is obtained；
(6) mixed liquor is obtained after mixing substance B, bamboo juice, sterilization treatment is carried out with microwave, temperature is maintained at 55-60 DEG C,
Time is 1.2-1.7h；
(7) sugar, citric acid, fining agent, flocculant and remaining water are added in the mixed liquor after sterilizing and stirred evenly,
Obtain beverage stoste；
(8) beverage stoste is heated, filtered, sterilizing, cooling, tinning.
Further, single-unit thick bamboo tube described in step (4) is derived from the bamboo that bamboo age is 1.2-2.5.
Further, in step (8) the specific steps are：Beverage stoste is heated to 70-80 DEG C, and keeps this temperature
It filters after 25-30min, rapid cooling is to 4-5 DEG C, tinning.
The invention has the advantages that：
1. the passion fruit of the present invention and the composite beverage of sugarcane are aided with passion fruit using sugar-cane juice and Passion Fruit Juice as raw material
Skin, bamboo juice are neutralized, and addition food additives are reconciled so that contained a large amount of the essential trace elements of the human bodys in sugarcane,
A variety of amino acid and organic acid and protein, fat, sugar, vitamin, calcium, phosphorus, iron, potassium, SOD enzymes, the superfluorescent fiber in passion fruit
Deng to human body benefit materials, especially abundant vitamin C is combined, and is the composite beverage of abundant nutrition；Passion Fruit Juice
In a large amount of sour odour material often the faint scent mouthfeel of sugarcane is covered, and contain healing wood phenol in bamboo juice, cresols, formic acid, acetic acid, benzene
A variety of chemical compositions such as formic acid can neutralize this kind of sour odour material, enough to promote sugarcane while passion fruit original flavor and mouthfeel is kept
Faint scent, passion fruit and the composite beverage of sugarcane is made to become the abundant nutrition composite beverage with dense dual fruity again.
2. both increased containing nutriments, the additions of bamboo juice such as more than ten kinds of amino acid, glucose, fructose, sucrose in bamboo juice
The nutrition of composite beverage, also so that passion fruit and the composite beverage of sugarcane have passion fruit and the dual flavor of sugarcane, a mouthfeel
Good, thick taste, it is fresh and sweet tasty and refreshing.
3. the present invention is by sugar-cane juice, Passion Fruit Juice and passion fruit skin is broken is handled after mixing using single-unit thick bamboo tube,
The faint scent that bamboo is carried and the fragrance of passion fruit, sugarcane can not only be enabled to reconcile, the distinctive fibre structure of bamboo can be hundred
The fusion of fragrant fruit juice and sugar-cane juice provides a natural space, and the pectin and fibre structure in passion fruit skin are then used as one
Good medium enables the nutriment contained by the two preferably combine.
4. passion fruit often abandons passion fruit skin often using fruit flesh as edible object, present invention discover that passion fruit skin
Simultaneously passion fruit skin is used for special instrumentality, reduces the waste of resource.
Specific embodiment
All features or disclosed all methods disclosed in this specification or in the process the step of, in addition to mutually exclusive
Feature and/or step other than, can combine in any way.
Any feature disclosed in this specification (including any accessory claim, abstract), unless specifically stated,
It is replaced by other equivalent or with similar purpose alternative features.That is, unless specifically stated, each feature is a series of
An example in equivalent or similar characteristics.
Embodiment one：
A kind of passion fruit and the composite beverage of sugarcane and preparation method thereof：
1. raw material：Sugar-cane juice 47kg, Passion Fruit Juice 12kg, passion fruit skin 8kg, bamboo juice 0.5kg, sugar 3kg, citric acid
0.01kg, pectase 0.001kg, polyacrylamide 0.12kg, water 4kg；
Wherein, the raw material of bamboo juice includes：Leaf of bamboo 0.67kg, bamboo branch 0.17kg, distilled water 1.0kg.
2. preparation method：
(1) selection is ripe, is cleaned without rotten and insect pest sugarcane, removes the peel, sugar-cane juice is squeezed using juice extractor；
(2) ripe, nothing is rotted and the purple passion fruit of insect pest cleans, cut, obtain passion fruit fruit flesh and passion fruit
Passion fruit fruit flesh with the water of 30% mass is mixed, obtains Passion Fruit Juice by skin；
(3) the passion fruit skin in step (2) is rubbed, it is broken obtains passion fruit skin；
(4) by sugar-cane juice, Passion Fruit Juice and passion fruit skin is broken is uniformly mixed, substance A is obtained, it is 1.2 years kind to take bamboo age
It is bamboo into single-unit thick bamboo tube as container, substance A is put into container, with preservative film to container closure, is positioned over 12 DEG C of environment
Middle 36h, obtains substance B；
(5) when will distill boiling to 70 DEG C, the leaf of bamboo, bamboo branch are put into distilled water, cook 30min, is filtered, cooling obtains
To bamboo juice；
(6) substance B, bamboo juice being obtained into mixed liquor after mixing, sterilization treatment is carried out with microwave, temperature is maintained at 55 DEG C, when
Between be 1.2h；
(7) sugar, citric acid, fining agent, flocculant and remaining water are added in the mixed liquor after sterilizing and stirred evenly,
Obtain beverage stoste；In the present embodiment, fining agent is pectase, and flocculant is polyacrylamide；
(8) beverage stoste is heated to 70 DEG C, and keeps filtering after this temperature 25min, rapid cooling is to 4 DEG C, tinning.
Embodiment two：
A kind of passion fruit and the composite beverage of sugarcane and preparation method thereof：
1. raw material：Sugar-cane juice 65kg, Passion Fruit Juice 30kg, passion fruit skin 15kg, bamboo juice 3kg, sugar 8kg, citric acid
0.05kg, pectase 0.008kg, Sodium Polyacrylate 0.20kg, water 5kg；
Wherein, the raw material of the bamboo juice includes：Leaf of bamboo 3.6kg, bamboo branch 0.9kg, distilled water 4.5kg.
2. preparation method：
(1) selection is ripe, is cleaned without rotten and insect pest sugarcane, removes the peel, sugar-cane juice is squeezed using juice extractor；
(2) ripe, nothing is rotted and the purple passion fruit of insect pest cleans, cut, obtain passion fruit fruit flesh and passion fruit
Passion fruit fruit flesh with the water of 50% mass is mixed, obtains Passion Fruit Juice by skin；
(3) the passion fruit skin in step (2) is rubbed, it is broken obtains passion fruit skin；
(4) it is sugar-cane juice, Passion Fruit Juice and passion fruit skin is broken uniformly mixed, substance A is obtained, takes the bucket that bamboo age is 2.5 years
Substance A is put into container as container, with preservative film to container closure, is positioned in 17 DEG C of environment by large bamboo hat with a conical crown and broad brim bamboo single-unit thick bamboo tube
40h obtains substance B；
(5) when will distill boiling to 80 DEG C, the leaf of bamboo, bamboo branch are put into distilled water, cook 35min, is filtered, cooling obtains
To bamboo juice；
(6) substance B, bamboo juice being obtained into mixed liquor after mixing, sterilization treatment is carried out with microwave, temperature is maintained at 60 DEG C, when
Between be 1.7h；
(7) sugar, citric acid, fining agent, flocculant and remaining water are added in the mixed liquor after sterilizing and stirred evenly,
Obtain beverage stoste；In the present embodiment, fining agent is pectase, and flocculant is Sodium Polyacrylate；
(8) beverage stoste is heated to 80 DEG C, and keeps filtering after this temperature 25min, rapid cooling is to 5 DEG C, tinning.
Embodiment three：
A kind of passion fruit and the composite beverage of sugarcane and preparation method thereof：
1. raw material：Sugar-cane juice 55kg, Passion Fruit Juice 21kg, passion fruit skin 12kg, bamboo juice 3.5kg, sugar 5kg, citric acid
0.03kg, pectase 0.005kg, polyacrylamide 0.16kg, water 4.5kg；
Wherein, the raw material of the bamboo juice includes：Leaf of bamboo 3.75kg, bamboo branch 0.875kg, distilled water 5kg.
2. preparation method：
(1) selection is ripe, is cleaned without rotten and insect pest sugarcane, removes the peel, sugar-cane juice is squeezed using juice extractor；
(2) ripe, nothing is rotted and the purple passion fruit of insect pest cleans, cut, obtain passion fruit fruit flesh and passion fruit
Passion fruit fruit flesh with the water of 40% mass is mixed, obtains Passion Fruit Juice by skin；
(3) the passion fruit skin in step (2) is rubbed, it is broken obtains passion fruit skin；
(4) it is sugar-cane juice, Passion Fruit Juice and passion fruit skin is broken uniformly mixed, substance A is obtained, takes the osmanthus that bamboo age is 1.8 years
It is bamboo into single-unit thick bamboo tube as container, substance A is put into container, with preservative film to container closure, is positioned over 15 DEG C of environment
Middle 38h, obtains substance B；
(5) when will distill boiling to 75 DEG C, the leaf of bamboo, bamboo branch are put into distilled water, cook 33min, is filtered, cooling obtains
To bamboo juice；
(6) substance B, bamboo juice being obtained into mixed liquor after mixing, sterilization treatment is carried out with microwave, temperature is maintained at 57 DEG C, when
Between be 1.5h；
(7) sugar, citric acid, fining agent, flocculant and remaining water are added in the mixed liquor after sterilizing and stirred evenly,
Obtain beverage stoste；In the present embodiment, fining agent is pectase, and flocculant is polyacrylamide；
(8) beverage stoste is heated to 75 DEG C, and keeps filtering after this temperature 25min, rapid cooling is to 4.5 DEG C, dress
Tank.
Comparative example one：
A kind of passion fruit and the composite beverage of sugarcane, it is essentially identical with embodiment three, it differs only in raw material and is free of
Bamboo juice.Comparative example two：
A kind of passion fruit and the composite beverage of sugarcane, it is essentially identical with embodiment three, it differs only in without single-unit bamboo
Cylinder accommodates substance A as container, and using conical flask.
The effect of this nutrient solution is proved below by experiment：
Passion fruit and the composite beverage of sugarcane are prepared using the method in embodiment and comparative example, carry out conventional ingredient detection
And sensory evaluation, product analysis result such as table 1.
1 passion fruit of table and the composite beverage product analysis result of sugarcane
As shown in Table 1, the energy of passion fruit and the composite beverage of sugarcane made from embodiment one to embodiment three, albumen
Matter, fat, carbohydrate, minerals, vitamin content and sensory evaluation are superior to comparative example group, illustrate using the present invention
The passion fruit and the composite beverage nutritive value height and sense organ and mouthfeel of sugarcane that raw material, raw material proportioning and preparation method are produced are good
It is good.
The nutritional ingredient of beverage is made not as good as the drink than embodiment three in comparative example three and comparative example one, comparative example one
Material, the beverage sensory evaluation of comparative example one is clarification, mouthfeel meta-acid, only has passion fruit taste, and the beverage sense organ of embodiment three is commented
Valency for chromaticness it is uniform, it is glossy, without precipitation, fruity is aromatic, mouthfeel is aromatic, rich in level, sweet and sour taste, it is known that, bamboo juice addition
Enter to enable passion fruit and sugarcane while being increased the nutritional ingredient of beverage in passion fruit and the composite beverage of sugarcane
Taste preferably merges, sour-sweet moderate.
Comparative example three and comparative example two, the nutritional ingredient of beverage made from comparative example two than embodiment three nutrition into
Dividing will lack, and sensory evaluation is deeper for color, there is precipitation, and fruit flavor is partially light, and the beverage sensory evaluation of embodiment three is chromaticness
It is uniform, glossy, without precipitation, fruity is aromatic, mouthfeel is aromatic, rich in level, sweet and sour taste, it is known that, used in preparation method
Thick bamboo tube can not only be such that the nutritional ingredient of passion fruit and sugarcane better blends into composite beverage, also in compound drink as container
Castering action is played in the appearance and mouthfeel of material.
Above description is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, the equal variation or modification change completed under the technical spirit suggested by all present invention, should all belong to
Cover the scope of the claims in the present invention.
Claims (8)
1. a kind of passion fruit and the composite beverage of sugarcane, which is characterized in that the raw material of the composite beverage includes by weight：
47-65 parts of sugar-cane juice, 12-30 parts of Passion Fruit Juice, 8-15 parts of passion fruit skin, 0.5-3 parts of bamboo juice, 3-8 parts of sugar, citric acid 0.01-
0.05 part, 0.001-0.008 parts of fining agent, 0.12-0.20 parts of flocculant, 7-10 parts of water；The raw material of the bamboo juice is according to weight
Number meter includes：2-4 parts of the leaf of bamboo, 0.5-1.0 parts of bamboo branch, 3-5 parts of distilled water.
2. a kind of passion fruit as described in claim 1 and the composite beverage of sugarcane, which is characterized in that the fining agent is pectin
Enzyme.
3. a kind of passion fruit as described in claim 1 and the composite beverage of sugarcane, which is characterized in that the flocculant is poly- third
Acrylamide or Sodium Polyacrylate.
4. a kind of passion fruit as described in claim 1 and the composite beverage of sugarcane, which is characterized in that the leaf of bamboo and bamboo branch take
From the bamboo that bamboo age is 1.2-2.5.
5. a kind of passion fruit as described in claim 1 and the composite beverage of sugarcane, which is characterized in that the leaf of bamboo and bamboo branch take
One kind from bamboo hat bamboo, phyllostachys bambusoides, cizu.
6. the preparation method of a kind of passion fruit as described in claim 1 and the composite beverage of sugarcane, which is characterized in that the system
Preparation Method includes the following steps：
(1) selection is ripe, is cleaned without rotten and insect pest sugarcane, removes the peel, sugar-cane juice is squeezed using juice extractor；
(2) ripe, nothing is rotted and the purple passion fruit of insect pest cleans, cut, obtain passion fruit fruit flesh and passion fruit skin, it will
Passion fruit fruit flesh is mixed with accounting for the water of the water gross mass 30-50%, obtains Passion Fruit Juice；
(3) the passion fruit skin in step (2) is rubbed, it is broken obtains passion fruit skin；
(4) it is sugar-cane juice, Passion Fruit Juice and passion fruit skin is broken uniformly mixed, substance A is obtained, it, will using single-unit thick bamboo tube as container
Substance A is put into container, with preservative film to container closure, is positioned over 36-40h in 12-17 DEG C of environment,
Obtain substance B；
(5) when will distill boiling to 70-80 DEG C, the leaf of bamboo, bamboo branch are put into distilled water, cook 30-35min, is filtered,
Cooling, obtains bamboo juice；
(6) mixed liquor is obtained after mixing substance B, bamboo juice, carries out sterilization treatment with microwave, temperature is maintained at 55-60 DEG C, the time
For 1.2-1.7h；
(7) sugar, citric acid, fining agent, flocculant and remaining water are added in the mixed liquor after sterilizing and stirred evenly,
Obtain beverage stoste；
(8) beverage stoste is heated, filtered, sterilizing, cooling, tinning.
7. the preparation method of a kind of passion fruit as claimed in claim 6 and the composite beverage of sugarcane, which is characterized in that step
(4) single-unit thick bamboo tube described in is derived from the bamboo that bamboo age is 1.2-2.5.
8. the preparation method of a kind of passion fruit as claimed in claim 6 and the composite beverage of sugarcane, which is characterized in that step
(8) in the specific steps are：Beverage stoste is heated to 70-80 DEG C, and keeps filtering after this temperature 25-30min, it is rapidly cold
But 4-5 DEG C is arrived, tinning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810086944.3A CN108185241A (en) | 2018-01-30 | 2018-01-30 | A kind of passion fruit and the composite beverage of sugarcane and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810086944.3A CN108185241A (en) | 2018-01-30 | 2018-01-30 | A kind of passion fruit and the composite beverage of sugarcane and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108185241A true CN108185241A (en) | 2018-06-22 |
Family
ID=62591710
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810086944.3A Pending CN108185241A (en) | 2018-01-30 | 2018-01-30 | A kind of passion fruit and the composite beverage of sugarcane and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108185241A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108936108A (en) * | 2018-06-29 | 2018-12-07 | 广西浙缘农业科技有限公司 | The production method of vitamin C loss in a kind of reduction sugar-cane juice |
| CN109123258A (en) * | 2018-08-06 | 2019-01-04 | 安徽康之味生物科技有限公司 | A kind of Kiwi berry lemon composite beverage and preparation method thereof |
| CN112998173A (en) * | 2021-05-06 | 2021-06-22 | 田永全 | Preparation method of pitaya branch passion fruit beverage |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1489941A (en) * | 2002-10-16 | 2004-04-21 | 何志良 | Preparing method for bamboo juice beverage |
| CN102018254A (en) * | 2010-12-29 | 2011-04-20 | 浙江农林大学 | Method for producing beverage by taking bamboo juice and mulberry juice as raw materials |
| CN103169116A (en) * | 2013-04-02 | 2013-06-26 | 邓成凯 | Beverage of fruit, plant perfume materials and edible flowers through combination match |
| CN103462135A (en) * | 2013-09-17 | 2013-12-25 | 李燕 | Water chestnut, sugarcane and passion fruit composite beverage |
| CN104126838A (en) * | 2014-08-08 | 2014-11-05 | 成都百草和济科技有限公司 | Food, health care product or medicine composition for easing mental anxiety |
| CN104336705A (en) * | 2014-11-12 | 2015-02-11 | 姚晓谊 | Sugarcane and passion fruit juice |
| CN104351875A (en) * | 2014-11-12 | 2015-02-18 | 姚晓谊 | Preparation method of fruit drink with sugarcane and passion fruits |
| CN204587593U (en) * | 2015-03-13 | 2015-08-26 | 巫立伟 | A kind of thick bamboo tube liquid drinking bottle |
| CN106234881A (en) * | 2016-08-26 | 2016-12-21 | 韦明辉 | A kind of Passifolra edulis fruit juice and preparation method thereof |
| CN107307241A (en) * | 2017-07-24 | 2017-11-03 | 百色学院 | A kind of health care compound fruit vegetable drink and preparation method thereof |
-
2018
- 2018-01-30 CN CN201810086944.3A patent/CN108185241A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1489941A (en) * | 2002-10-16 | 2004-04-21 | 何志良 | Preparing method for bamboo juice beverage |
| CN102018254A (en) * | 2010-12-29 | 2011-04-20 | 浙江农林大学 | Method for producing beverage by taking bamboo juice and mulberry juice as raw materials |
| CN103169116A (en) * | 2013-04-02 | 2013-06-26 | 邓成凯 | Beverage of fruit, plant perfume materials and edible flowers through combination match |
| CN103462135A (en) * | 2013-09-17 | 2013-12-25 | 李燕 | Water chestnut, sugarcane and passion fruit composite beverage |
| CN104126838A (en) * | 2014-08-08 | 2014-11-05 | 成都百草和济科技有限公司 | Food, health care product or medicine composition for easing mental anxiety |
| CN104336705A (en) * | 2014-11-12 | 2015-02-11 | 姚晓谊 | Sugarcane and passion fruit juice |
| CN104351875A (en) * | 2014-11-12 | 2015-02-18 | 姚晓谊 | Preparation method of fruit drink with sugarcane and passion fruits |
| CN204587593U (en) * | 2015-03-13 | 2015-08-26 | 巫立伟 | A kind of thick bamboo tube liquid drinking bottle |
| CN106234881A (en) * | 2016-08-26 | 2016-12-21 | 韦明辉 | A kind of Passifolra edulis fruit juice and preparation method thereof |
| CN107307241A (en) * | 2017-07-24 | 2017-11-03 | 百色学院 | A kind of health care compound fruit vegetable drink and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108936108A (en) * | 2018-06-29 | 2018-12-07 | 广西浙缘农业科技有限公司 | The production method of vitamin C loss in a kind of reduction sugar-cane juice |
| CN109123258A (en) * | 2018-08-06 | 2019-01-04 | 安徽康之味生物科技有限公司 | A kind of Kiwi berry lemon composite beverage and preparation method thereof |
| CN112998173A (en) * | 2021-05-06 | 2021-06-22 | 田永全 | Preparation method of pitaya branch passion fruit beverage |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102960466B (en) | Preparation method of Chinese medicinal herbal fermented beancurd | |
| CN107087694A (en) | A kind of Green health-preserving sweet osmanthus tea beverage and preparation method thereof | |
| CN101731375A (en) | Production technology of chinensis tea machining | |
| CN104774700B (en) | Cherokee rose fruit craft beer and preparation method thereof | |
| CN105132246B (en) | A kind of organic papaya wine and preparation method thereof | |
| CN107099413A (en) | A kind of preparation method of Dangshan pear wine | |
| CN103525610A (en) | Red grape spirit production technology | |
| CN107739693A (en) | Mulberry fruit formula of rice wine and compound method | |
| CN103351979A (en) | Preparation method for mango-pawpaw mixed fruit wine | |
| CN108185241A (en) | A kind of passion fruit and the composite beverage of sugarcane and preparation method thereof | |
| CN108795643A (en) | A kind of shaddock ferment alcoholic drink mixed with fruit juice and its production technology | |
| CN105969597A (en) | Brewing method of banana fruit wine | |
| CN102763750B (en) | Making method of kudzuvine root date tea | |
| CN101756318B (en) | Beverage and preparation method thereof | |
| CN103704419A (en) | Green-tea-flavor pomelo beverage and preparation method thereof | |
| CN108863490A (en) | A kind of selenium-enriched foliage fertilizer and preparation method thereof improving tea leaf quality | |
| CN104630011A (en) | Preparation method of low-alcohol black wolfberry-back bean-black fungus drink | |
| CN111937978A (en) | Preparation method of selenium-rich black tea | |
| CN105199921A (en) | Passion fruit wine and brewing method thereof | |
| CN104946458A (en) | Pure raw pineapple/waxy corn health-care fruit wine and preparation method thereof | |
| CN110628552A (en) | Method for brewing passion lemon wine | |
| CN102746979A (en) | Leechee wine and preparation method thereof | |
| CN105462787A (en) | Brewing method of black bean and glutinous rice wine | |
| KR20110005028A (en) | Preparing method of brewing rubus coreanus-red ginseng liquor and brewing rubus coreanus-red ginseng liquor thereof | |
| CN105054165A (en) | Sophora flower-bud beverage capable of refreshing and relieving summer heat and preparation method of sophora flower-bud beverage |
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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180622 |