CN108634138A - A kind of prune fruit squash and preparation method thereof - Google Patents
A kind of prune fruit squash and preparation method thereof Download PDFInfo
- Publication number
- CN108634138A CN108634138A CN201810598716.4A CN201810598716A CN108634138A CN 108634138 A CN108634138 A CN 108634138A CN 201810598716 A CN201810598716 A CN 201810598716A CN 108634138 A CN108634138 A CN 108634138A
- Authority
- CN
- China
- Prior art keywords
- prune
- pulp
- fruit
- beater
- fine
- 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
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 57
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 42
- 235000009852 Cucurbita pepo Nutrition 0.000 title claims abstract description 42
- 235000020354 squash Nutrition 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 240000001980 Cucurbita pepo Species 0.000 title 1
- 244000141353 Prunus domestica Species 0.000 claims abstract description 203
- 240000004244 Cucurbita moschata Species 0.000 claims abstract description 41
- 239000002253 acid Substances 0.000 claims abstract description 24
- 241000894006 Bacteria Species 0.000 claims abstract description 22
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 22
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 22
- 235000008504 concentrate Nutrition 0.000 claims abstract description 22
- 239000012141 concentrate Substances 0.000 claims abstract description 22
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 19
- 239000003765 sweetening agent Substances 0.000 claims abstract description 19
- 239000006041 probiotic Substances 0.000 claims abstract description 15
- 235000018291 probiotics Nutrition 0.000 claims abstract description 15
- 238000006116 polymerization reaction Methods 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 230000009286 beneficial effect Effects 0.000 claims abstract description 9
- 210000002784 stomach Anatomy 0.000 claims abstract description 9
- 230000006870 function Effects 0.000 claims abstract description 8
- 230000004060 metabolic process Effects 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000009395 breeding Methods 0.000 claims abstract description 7
- 230000001488 breeding effect Effects 0.000 claims abstract description 7
- 210000000936 intestine Anatomy 0.000 claims abstract description 7
- 230000001737 promoting effect Effects 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims description 23
- 238000010009 beating Methods 0.000 claims description 21
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 19
- 235000021255 galacto-oligosaccharides Nutrition 0.000 claims description 16
- 150000003271 galactooligosaccharides Chemical class 0.000 claims description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 239000000835 fiber Substances 0.000 claims description 15
- 235000011869 dried fruits Nutrition 0.000 claims description 14
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims description 11
- 238000005253 cladding Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 9
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 239000006185 dispersion Substances 0.000 claims description 7
- 238000004945 emulsification Methods 0.000 claims description 7
- 239000008187 granular material Substances 0.000 claims description 7
- 238000003475 lamination Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 238000004321 preservation Methods 0.000 claims description 7
- 238000000926 separation method Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 239000004575 stone Substances 0.000 claims description 7
- 102000014171 Milk Proteins Human genes 0.000 claims description 6
- 108010011756 Milk Proteins Proteins 0.000 claims description 6
- 235000021239 milk protein Nutrition 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 5
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 5
- 240000006365 Vitis vinifera Species 0.000 claims description 5
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 5
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 5
- 239000001630 malic acid Substances 0.000 claims description 5
- 235000011090 malic acid Nutrition 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- 239000011248 coating agent Substances 0.000 claims description 4
- 238000000576 coating method Methods 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 241000193749 Bacillus coagulans Species 0.000 claims description 3
- 229940054340 bacillus coagulans Drugs 0.000 claims description 3
- 230000015572 biosynthetic process Effects 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000000155 melt Substances 0.000 claims description 3
- 238000012859 sterile filling Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 229920001353 Dextrin Polymers 0.000 claims description 2
- 239000004375 Dextrin Substances 0.000 claims description 2
- 150000001720 carbohydrates Chemical class 0.000 claims description 2
- 235000014633 carbohydrates Nutrition 0.000 claims description 2
- 235000019628 coolness Nutrition 0.000 claims description 2
- 235000019425 dextrin Nutrition 0.000 claims description 2
- 239000011347 resin Substances 0.000 claims description 2
- 229920005989 resin Polymers 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims 1
- 239000005715 Fructose Substances 0.000 claims 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims 1
- 150000001336 alkenes Chemical class 0.000 claims 1
- 241000684087 bacterium 1-3 Species 0.000 claims 1
- 210000002429 large intestine Anatomy 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- JRZJOMJEPLMPRA-UHFFFAOYSA-N olefin Natural products CCCCCCCC=C JRZJOMJEPLMPRA-UHFFFAOYSA-N 0.000 claims 1
- 125000000185 sucrose group Chemical group 0.000 claims 1
- 235000013361 beverage Nutrition 0.000 abstract description 12
- 206010010774 Constipation Diseases 0.000 abstract description 9
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 5
- 238000010521 absorption reaction Methods 0.000 abstract description 4
- 239000003963 antioxidant agent Substances 0.000 abstract description 4
- 230000003078 antioxidant effect Effects 0.000 abstract description 4
- 235000006708 antioxidants Nutrition 0.000 abstract description 4
- 230000006872 improvement Effects 0.000 abstract description 4
- 239000004480 active ingredient Substances 0.000 abstract description 3
- 239000007864 aqueous solution Substances 0.000 abstract description 3
- 239000012530 fluid Substances 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 230000000968 intestinal effect Effects 0.000 abstract description 3
- 210000004204 blood vessel Anatomy 0.000 abstract description 2
- 230000035622 drinking Effects 0.000 abstract description 2
- 229940068517 fruit extracts Drugs 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract 1
- 230000003014 reinforcing effect Effects 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 8
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 4
- 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 4
- 229910052742 iron Inorganic materials 0.000 description 4
- 239000011591 potassium Substances 0.000 description 4
- 229910052700 potassium Inorganic materials 0.000 description 4
- 239000004925 Acrylic resin Substances 0.000 description 3
- 229920002678 cellulose Polymers 0.000 description 3
- 239000001913 cellulose Substances 0.000 description 3
- 235000019155 vitamin A Nutrition 0.000 description 3
- 239000011719 vitamin A Substances 0.000 description 3
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- 229920002125 Sokalan® Polymers 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- VDTNNGKXZGSZIP-UHFFFAOYSA-N carbutamide Chemical compound CCCCNC(=O)NS(=O)(=O)C1=CC=C(N)C=C1 VDTNNGKXZGSZIP-UHFFFAOYSA-N 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 210000004051 gastric juice Anatomy 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000004584 polyacrylic acid Substances 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 102000001554 Hemoglobins Human genes 0.000 description 1
- 108010054147 Hemoglobins Proteins 0.000 description 1
- 244000140975 Prunus simonii Species 0.000 description 1
- 235000015573 Prunus simonii Nutrition 0.000 description 1
- 235000004976 Solanum vernei Nutrition 0.000 description 1
- 241000352057 Solanum vernei Species 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 210000001198 duodenum Anatomy 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000009018 li Nutrition 0.000 description 1
- 244000184782 li Species 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000003566 sealing material Substances 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 230000004206 stomach function Effects 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- 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
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention discloses a kind of prune fruit squash and preparation method thereof, include the raw material of following mass percent：Prune dry fruit 12 20%；Functional polymerization sugar 3 10%；Purple sweetpotato concentrate 0.2 0.6%；Sweetener 2 7%；Acid 0.5 0.9%；Water surplus.The prune fruit squash of the present invention in the aqueous solution that prune dry fruit extracts by adding the ingredients such as functional polymerization sugar, purple sweetpotato concentrate, so that beverage not only fragrance spread it is sweet, clean taste, and with clearing heat and promoting fluid, adjusting intestinal flora, treatment constipation, anti-oxidant, improvement sleep, reinforcing blood vessel, improve sanguimotor effect.In addition, it also added probiotics in beverage, improve the taste of beverage, and the breeding of small enteral beneficial bacterium or probiotics is promoted, and inhibit harmful bacteria growth, improve human body functions of intestines and stomach and metabolism, to enhance absorption of the body to active ingredient in beverage, constipation phenomenon is significantly improved, the immunity of body is improved, is suitble to teenager and middle-aged and the old's long-term drinking.
Description
Technical field
The invention belongs to food processing technology fields.More particularly, to a kind of prune fruit squash and preparation method thereof.
Background technology
Prune comes from California, USA, also referred to as California plum.The plum of California originates in the French west and south, is the native place of plum.
Shaped like apricot plum.Prune contains abundant vitamin A and cellulose, while the simultaneous minerals such as iron content and potassium, but not fatty and courage
Sterol.Prune can help the elderly to supplement iron, zinc, potassium, and salubrity strong bone can make child increase various vitamins.Prune fragrance sweet tea
U.S., taste lubrication.When as dispensing, the fragrance with Radix Glycyrrhizae, is the good merchantable brand of modern's healthy diet.
One healthy adult should take in 25 grams to 35 grams of cellulose daily, and eat the fibre of three median size prunes
Tie up cellulose content, you can be equivalent to a fresh fruit.Prune is the best source of replenishing vitamins A in fruit.Vitamin A is
A kind of liposoluble vitamin can promote human body internal protein to synthesize, and to protecting eyesight, maintain skin, hair healthy all extremely heavy
It wants.In addition, potassium contained in prune is relatively abundanter, potassium maintains human electrolyte's balance to play important work to keeping the elasticity of muscle
With, while additionally aiding body metabolism and releasing energy in the process, there is certain help to weight-reducing.Prune iron content is also very abundant, and iron is
The raw material for constituting hemoglobin, can carry the oxygen in blood, especially particularly important to pregnant woman, women breast-feeding their children, infant.
Dietary fiber and antioxidant are also rich in prune.Dietary fiber can promote intestines peristalsis, be commonly called as " enteron aisle street cleaner ", to prevention
Colon tumor, angiocardiopathy are helpful.
Invention content
First of the present invention is designed to provide a kind of prune fruit squash.The prune fruit squash carries prune dry fruit
The ingredients such as the aqueous solution, functional polymerization sugar, the purple sweetpotato concentrate that take cooperate, synergistic effect so that beverage not only fragrance spread
It is sweet, clean taste, and have the function of clearing heat and promoting fluid, anti-oxidant, improvement people's stomach.
A kind of prune fruit squash, includes the raw material of following mass percent：
Preferably, the functional polymerization sugar refers to that big enteral beneficial bacteria can be promoted to breed, and inhibit harmful bacteria growth,
Improve the carbohydrate of human body functions of intestines and stomach and metabolism；It is described functionality polymerization sugar be oligofructose, xylo-oligosaccharide, galactooligosaccharide and
It is one or more in resistant dextrin.
Preferably, the acid is one or both of citric acid, malic acid.
Preferably, the sweetener is one or more in sucrose, fruit grape slurry and crystal diabetin.
Preferably, the procyanidine mass percent in the purple sweetpotato concentrate is 50-60%.
Preferably, the prune fruit squash further includes the raw material of following mass percent：Probiotics 1-3%；It is i.e. described
Probiotics is 10 in prune fruit squash7-108cfu/g；The probiotics is streptococcus thermophilus, cladding streptococcus thermophilus and condensation
Bacillus presses 2：3：The mixture of 1 ratio mixing；The cladding streptococcus thermophilus is by polyacrylic resin and milk egg
The lactic acid bacteria of the performance with high temperature-resistant acid-resistant of double-coating formation is carried out to streptococcus thermophilus in vain.
Preferably, the prune fruit squash further includes promoting the breeding of small enteral beneficial bacterium or the probiotics, and press down
Harmful bacteria growth processed, improves the galactooligosaccharide of human body functions of intestines and stomach and metabolism；The galactooligosaccharide 0.2-0.7wt%.
Preferably, the prune fruit squash, includes the raw material of following mass percent：
Second object of the present invention is to provide a kind of preparation method of prune fruit squash.Preparation method simplicity,
Production cost is low, is suitble to industrialized production.
A kind of preparation method of prune fruit squash, includes the following steps：
1) selected prune dried fruit and water are mixed, and is heated to 80-100 DEG C of heat preservation 30-50min, until the prune
Until dried fruit absorbs moisture to complete softening；
2) 70-90 DEG C in step 1) of softening prune and bating liquor are placed in the material bin of First beater, adjust institute
The rotating speed for stating beater is 300 revs/min, so that it is smashed the prune, the prune after smashing passes through the beating crusher internal orifice dimension
The separation of prune parchment and prune fruit stone is realized for the sieve tray of Φ 2-2.5mm；
3) the prune parchment is placed in the material bin of second beater, the rotating speed for adjusting the beater is 500
Rev/min, so that its described prune parchment is smashed again, the prune parchment after smashing is Φ by the beating crusher internal orifice dimension
Prune pericarp, coarse granule and crude fibre in the sieve tray removal prune parchment of 0.8-1.1mm, obtain fine prune pulp；
4) the fine prune pulp is again placed in the material bin of third platform beater, adjusts the rotating speed of the beater
It is 600 revs/min, so that its described fine prune pulp is smashed again, the prune pulp after smashing passes through the beating crusher endoporus
Diameter is that the sieve tray of Φ 0.5-0.6mm removes the prune crude fibre in fine prune pulp, obtains prune pulp；
5) the prune pulp, functional polymerization sugar, purple sweetpotato concentrate, sweetener and acid are mixed in proportion,
And 80 DEG C of stirring 10-30min are heated to, so that functional polymerization sugar, sweetener is melted, and sweet with the prune pulp, purple
Potato concentrate and acid uniformly mix；Obtain mixed liquor；
6) mixed liquor is sent into homogenizer and carries out homogeneous, make its described mixed liquor that emulsification occur, dispersion is more
Uniformly, lamination will not occur；The pressure of the homogenizer is 15-20Mpa；
7) mixed liquor after will be homogeneous sterilizes for 4 seconds in 135-150 DEG C, through 85 DEG C of hot fillings, sealing, bottle inversion 10s,
It is cooling, obtain stable prune fruit squash.
A kind of preparation method of prune fruit squash, includes the following steps；
1) selected prune dried fruit and water are mixed, and is heated to 80-100 DEG C of heat preservation 30-50min, until the prune
Until dried fruit absorbs moisture to complete softening；
2) 70-90 DEG C in step 1) of softening prune and bating liquor are placed in the material bin of First beater, adjust institute
The rotating speed for stating beater is 300 revs/min, so that it is smashed the prune, the prune after smashing passes through the beating crusher internal orifice dimension
The separation of prune parchment and prune fruit stone is realized for the sieve tray of Φ 2-2.5mm；
3) the prune parchment is placed in the material bin of second beater, the rotating speed for adjusting the beater is 500
Rev/min, so that its described prune parchment is smashed again, the prune parchment after smashing is Φ by the beating crusher internal orifice dimension
Prune pericarp, coarse granule and crude fibre in the sieve tray removal prune parchment of 0.8-1.1mm, obtain fine prune pulp；
4) the fine prune pulp is again placed in the material bin of third platform beater, adjusts the rotating speed of the beater
It is 600 revs/min, so that its described fine prune pulp is smashed again, the prune pulp after smashing passes through the beating crusher endoporus
Diameter is that the sieve tray of Φ 0.5-0.6mm removes the prune crude fibre in fine prune pulp, obtains ultra-fine prune pulp；
5) by the ultra-fine prune pulp, oligofructose, xylo-oligosaccharide, galactooligosaccharide, purple sweetpotato concentrate, sweet taste
Agent, acid mix in proportion, and be heated to 80 DEG C stirring 10-30min, make oligofructose, xylo-oligosaccharide, galactooligosaccharide,
Sweetener melts, and is uniformly mixed with the prune pulp, purple sweetpotato concentrate and acid；Obtain the first mixed liquor；
6) first mixed liquor is sent into homogenizer and carries out homogeneous, make its described first mixed liquor that emulsification occur,
Dispersion is more uniform, and lamination will not occur；The pressure of the homogenizer is 15-20Mpa；
7) the first mixed liquor after will be homogeneous sterilizes 4s under the conditions of 135-137 DEG C, by the first mixed liquor after sterilizing in
The probiotics is added under the conditions of≤15 DEG C, and carries out sterile mixing, obtains the second mixed liquor；
8) the second mixed liquor after evenly mixing is obtained into stable prune pulp drink through 15 DEG C or less sterile fillings, sealing
Material.
Preferably, it is described it is canned be carried out using PET plastic bottle or vial it is filling.
Further, the streptococcus thermophilus and bacillus coagulans added in beverage of the present invention significantly improve the mouth of beverage
Taste；In addition the cladding streptococcus thermophilus to be formed is embedded as a result of milk protein film and polyacrylic acid tree using double-layer embedment agent
Adipose membrane has carried out double-coating；Cladding streptococcus thermophilus enters in hydrochloric acid in gastric juice, meeting under the action of hydrochloric acid in gastric juice of internal layer milk protein film
It condenses, protects thermophilic ball chain bacterium；Until when cladding streptococcus thermophilus enters duodenum, outer layer polyacrylic resin film is
Natural decomposition is dissolved, and is discharged streptococcus thermophilus and is provided its nutrition by milk protein film, can be colonized in enteron aisle；It solves
The natural lactic acid bacteria that for a long time can not be broken through always it is not easy to maintain and not stomach juice-resistant the problem of.In addition, into small enteral
Galactooligosaccharide can also promote the breeding of streptococcus thermophilus and other beneficial bacteriums；So as to improve the flora of enteron aisle, promote stomach
It wriggles, improves function of intestinal canal.
Beneficial effects of the present invention are as follows：
1, prune fruit squash of the invention in the aqueous solution that prune dry fruit extracts by adding functional polymerization sugar, purple
The ingredients such as sweet potato concentrate so that beverage not only fragrance spread sweet, clean taste, and with clearing heat and promoting fluid, adjust intestinal flora,
Constipation is treated, blood vessel is reinforced in anti-oxidant, improvement sleep, and the effect of improvement blood night cycle has a vast market foreground.
2, it is added to probiotics in prune fruit squash of the invention, not only improves the taste of beverage, and improve
The flora of enteron aisle；In addition also the breeding of small enteral beneficial bacterium or probiotics is promoted, and inhibit to have by adding galactooligosaccharide
Evil bacterium growth, improves human body functions of intestines and stomach and metabolism significantly improves just to enhance absorption of the body to active ingredient in beverage
Secret phenomenon improves the immunity of body.
Specific implementation mode
In order to illustrate more clearly of the present invention, with reference to preferred embodiment, the present invention is described further.Ability
Field technique personnel should be appreciated that following specifically described content is illustrative and be not restrictive, this should not be limited with this
The protection domain of invention.
Embodiment 1
A kind of prune fruit squash, includes the raw material of following mass percent：
Acid is one or both of citric acid, malic acid；
Sweetener is one or more in sucrose, fruit grape slurry；
Procyanidine mass percent in purple sweetpotato concentrate is 56%.
Preparation method is as follows：Step 1：Selected prune dried fruit and water are mixed, and are heated to 80-100 DEG C of heat preservation 30-
50min, until prune dried fruit absorbs moisture to complete softening；
Step 2：70-90 DEG C in step 1 of the softening prune for being easy to shearing and bating liquor are placed in First beater
Material bin, adjust beater rotating speed be 300 revs/min, so that it is smashed prune, the prune after smashing passes through beating crusher endoporus
Diameter is that the sieve tray of Φ 2-2.5mm realizes the separation of prune parchment and prune fruit stone；
Step 3：Prune parchment is placed in the material bin of second beater, adjust beater rotating speed be 500 turns/
Point, so that its prune parchment is smashed again, the prune parchment after smashing is Φ 0.8-1.1mm's by beating crusher internal orifice dimension
Sieve tray removes prune pericarp, coarse granule and the crude fibre in prune parchment, obtains fine prune pulp；
Step 4：Fine prune pulp is again placed in the material bin of third platform beater, the rotating speed for adjusting beater is
600 revs/min, its fine prune pulp is made to be smashed again, the prune pulp after smashing is Φ 0.5- by beating crusher internal orifice dimension
The sieve tray of 0.6mm removes the prune crude fibre in fine prune pulp, obtains ultra-fine prune pulp；
Step 5：Ultra-fine prune pulp, oligofructose, xylo-oligosaccharide, purple sweetpotato concentrate, sweetener and acid are pressed
Ratio mixes, and is heated to 80-100 DEG C of stirring 10-30min, and oligofructose, xylo-oligosaccharide, sweetener is made to melt, and with
Prune pulp, purple sweetpotato concentrate and acid uniformly mix；Obtain mixed liquor；
Step 6：Mixed liquor is sent into homogenizer and carries out homogeneous, makes its mixed liquor that emulsification occur, dispersion is more equal
It is even, lamination will not occur；The pressure of homogenizer is 15-20Mpa；
Step 7：Mixed liquor after will be homogeneous sterilizes for 4 seconds in 135-137 DEG C, through 85 DEG C of hot fillings, sealing, cold
But, stable prune fruit squash is obtained.
Embodiment 2
A kind of prune fruit squash, includes the raw material of following mass percent：
Acid is one or both of citric acid, malic acid；
Sweetener is one or more in sucrose, fruit grape slurry；
Procyanidine mass percent in purple sweetpotato concentrate is 56%.
Probiotics is that streptococcus thermophilus, cladding streptococcus thermophilus and bacillus coagulans press 2：3：1 ratio mixing mixes
Close object；Cladding streptococcus thermophilus is to carry out the tool of double-coating formation to streptococcus thermophilus by polyacrylic resin and milk protein
There is the lactic acid bacteria of the performance of high temperature-resistant acid-resistant.
Preparation method is as follows：Step 1：Selected prune dried fruit and water are mixed, and are heated to 80-100 DEG C of heat preservation 30-
50min, until prune dried fruit absorbs moisture to complete softening；
Step 2：Softening prune and bating liquor that 70-90 DEG C in step 1 is easy to softening are placed in First beater
Material bin, the rotating speed for adjusting beater is 300 revs/min, so that it is smashed prune, the prune after smashing passes through beating crusher internal orifice dimension
The separation of prune parchment and prune fruit stone is realized for the sieve tray of Φ 2-2.5mm；
Step 3：Prune parchment is placed in the material bin of second beater, adjust beater rotating speed be 500 turns/
Point, so that its prune parchment is smashed again, the prune parchment after smashing is Φ 0.8-1.1mm's by beating crusher internal orifice dimension
Sieve tray removes prune pericarp, coarse granule and the crude fibre in prune parchment, obtains fine prune pulp；
Step 4：Fine prune pulp is again placed in the material bin of second beater, the rotating speed for adjusting beater is
600 revs/min, its fine prune pulp is made to be smashed again, the prune pulp after smashing is Φ 0.5- by beating crusher internal orifice dimension
The sieve tray of 0.6mm removes the prune crude fibre in fine prune pulp, obtains ultra-fine prune pulp；
Step 5：By prune pulp, oligofructose, xylo-oligosaccharide, galactooligosaccharide, purple sweetpotato concentrate, sweetener and
Acid mixes in proportion, and be heated to 80-100 DEG C stirring 10-30min, make oligofructose, xylo-oligosaccharide, galactooligosaccharide,
Sweetener melts, and is uniformly mixed with prune pulp, purple sweetpotato concentrate and acid；Obtain the first mixed liquor；
Step 6：First mixed liquor is sent into homogenizer and carries out homogeneous, makes its first mixed liquor that emulsification, dispersion occur
More uniformly, lamination will not occur；The pressure of the homogenizer is 15-20Mpa；
Step 7：The first mixed liquor after will be homogeneous sterilizes, is added after sterilizing described prebiotic in 135-137 DEG C for 4 seconds
Bacterium 15 DEG C or less sterile mixing in proportion, obtain the second mixed liquor；
Step 8：By the second mixed liquor after evenly mixing through 15 DEG C of sterile fillings, sealing, stable prune pulp drink is obtained
Material.
Embodiment 3
A kind of prune fruit squash, includes the raw material of following mass percent：
Acid is one or both of citric acid, malic acid；
Sweetener is one or more in sucrose, fruit grape slurry；
Procyanidine mass percent in purple sweetpotato concentrate is 56%.
Preparation method is as follows：Step 1：Selected prune dried fruit and water are mixed, and are heated to 80-100 DEG C of heat preservation 30-
50min, until prune dried fruit absorbs moisture to complete softening；
Step 2：Softening prune and bating liquor that 70-90 DEG C in step 1 is easy to softening are placed in First beater
Material bin, the rotating speed for adjusting beater is 300 revs/min, so that it is smashed prune, the prune after smashing passes through beating crusher internal orifice dimension
The separation of prune parchment and prune fruit stone is realized for the sieve tray of Φ 2-2.5mm；
Step 3：Prune parchment is placed in the material bin of second beater, adjust beater rotating speed be 500 turns/
Point, so that its prune parchment is smashed again, the prune parchment after smashing is Φ 0.8-1.1mm's by beating crusher internal orifice dimension
Sieve tray removes prune pericarp, coarse granule and the crude fibre in prune parchment, obtains fine prune pulp；
Step 4：Fine prune pulp is again placed in the material bin of second beater, the rotating speed for adjusting beater is
600 revs/min, its fine prune pulp is made to be smashed again, the prune pulp after smashing is Φ 0.5- by beating crusher internal orifice dimension
The sieve tray of 0.6mm removes the prune crude fibre in fine prune pulp, obtains ultra-fine prune pulp；
Step 5：Ultra-fine prune pulp, crystal diabetin, purple sweetpotato concentrate, sweetener and acid are mixed in proportion,
And be heated to 80-100 DEG C stirring 10-30min, so that oligofructose, xylo-oligosaccharide, sweetener is melted, and with prune pulp,
Purple sweetpotato concentrate and acid uniformly mix；Obtain mixed liquor；
Step 6：Mixed liquor is sent into homogenizer and carries out homogeneous, makes its mixed liquor that emulsification occur, dispersion is more equal
It is even, lamination will not occur；The pressure of homogenizer is 15-20Mpa；
Step 7：Mixed liquor after will be homogeneous sterilizes in 135-137 DEG C, through 85 DEG C of hot fillings, sealing, coolings, obtains
Stable prune fruit squash.
Embodiment 4
Improve constipation experiment
180 female patients with equal extent astriction are chosen, 30-40 Sui patient is randomly divided into 3 groups；It will
45-55 Sui patient is randomly divided into 3 groups；- 65 years old 55 years old patients are randomly divided into 3 groups；Take respectively the embodiment of the present invention 1 to
3 prune fruit squash 2mL/kg continuously takes 4 days, checks daily the constipation situation of patient, if patient is taking west
During plum fruit squash, constipation phenomenon is improved, then it is assumed that the prune fruit squash of invention has the effect of improving constipation.
1 human body of table takes test result
The individual difference P1 ＞ 0.05 of the experimental group of the present invention, it was demonstrated that human clinical trial's result of the invention has statistics
Learn meaning.From test result it is found that the prune fruit squash treatment anti-constipation effect of experimental group 2 is best；This is because embodiment 2
Probiotics and galactooligosaccharide are added in prune fruit squash, when cladding streptococcus thermophilus enters small intestine, outer layer polyacrylic acid
Resin film ability natural decomposition is dissolved, and is discharged Bifidobacterium and is provided its nutrition by milk protein film, can be default in enteron aisle；
In conjunction with galactooligosaccharide, the breeding of small enteral beneficial bacterium or probiotics is promoted, and inhibits harmful bacteria growth, improves human body stomach
Function and metabolism significantly improve constipation phenomenon to enhance absorption of the body to active ingredient in beverage, improve the immune of body
Power.The effect for drinking the prune fruit squash of embodiment 1 is better than embodiment 3；This is because each group in the prune beverage of embodiment 1
The proportioning divided is optimal, and each component mutually coordinated can act on, and reach the optimal absorption ratio of human body.
Obviously, the above embodiment of the present invention be only to clearly illustrate example of the present invention, and not be pair
The restriction of embodiments of the present invention may be used also on the basis of the above description for those of ordinary skill in the art
To make other variations or changes in different ways, all embodiments can not be exhaustive here, it is every to belong to this hair
Row of the obvious changes or variations that bright technical solution is extended out still in protection scope of the present invention.
Claims (10)
1. a kind of prune fruit squash, which is characterized in that include the raw material of following mass percent：
2. prune fruit squash according to claim 1, which is characterized in that the functionality polymerization sugar refers to that can promote large intestine
Interior beneficial bacteria breeding, and inhibit harmful bacteria growth, improve the carbohydrate of human body functions of intestines and stomach and metabolism；The functionality polymerization sugar
It is one or more in oligofructose, xylo-oligosaccharide, galactooligosaccharide and resistant dextrin.
3. prune fruit squash according to claim 1, which is characterized in that the acid is in citric acid, malic acid
It is one or two kinds of.
4. prune fruit squash according to claim 1, which is characterized in that the sweetener is sucrose, fruit grape slurry and knot
It is one or more in brilliant fructose.
5. prune fruit squash according to claim 1, which is characterized in that the procyanidine matter in the purple sweetpotato concentrate
Amount percentage is 50-60%.
6. prune fruit squash according to claim 1, which is characterized in that further include the raw material of following mass percent：Benefit
Raw bacterium 1-3%；Probiotics is 10 in the i.e. described prune fruit squash7-108cfu/g；The probiotics is streptococcus thermophilus, cladding
Streptococcus thermophilus and bacillus coagulans press 2：3：The mixture of 1 ratio mixing；The cladding streptococcus thermophilus is by poly- third
Olefin(e) acid resin and milk protein carry out streptococcus thermophilus the lactic acid bacteria of the performance with high temperature-resistant acid-resistant of double-coating formation.
7. prune fruit squash according to claim 6, which is characterized in that further include promoting small enteral beneficial bacterium or the benefit
The breeding of raw bacterium, and inhibit harmful bacteria growth, improve the galactooligosaccharide of human body functions of intestines and stomach and metabolism；The galactooligosaccharide
0.2-0.7wt%.
8. according to any prune fruit squash of claim 1-7, which is characterized in that include the original of following mass percent
Material：
9. a kind of preparation method of the prune fruit squash as described in claim 1-5 is any, which is characterized in that including walking as follows
Suddenly：
1) selected prune dried fruit and water are mixed, and is heated to 80-100 DEG C of heat preservation 30-50min, until the prune dried fruit
Until absorbing moisture to complete softening；
2) 70-90 DEG C in step 1) of softening prune and bating liquor are placed in the material bin of First beater, beaten described in adjusting
The rotating speed of pulp grinder is 300 revs/min, it is made to smash the prune, and the prune after smashing is Φ by the beating crusher internal orifice dimension
The sieve tray of 2-2.5mm realizes the separation of prune parchment and prune fruit stone；
3) the prune parchment is placed in the material bin of second beater, adjust the beater rotating speed be 500 turns/
Point, so that its described prune parchment is smashed again, the prune parchment after smashing is Φ by the beating crusher internal orifice dimension
Prune pericarp, coarse granule and crude fibre in the sieve tray removal prune parchment of 0.8-1.1mm, obtain fine prune pulp；
4) the fine prune pulp is again placed in the material bin of third platform beater, the rotating speed for adjusting the beater is
600 revs/min, its described fine prune pulp is set to be smashed again, the prune pulp after smashing passes through the beating crusher internal orifice dimension
The prune crude fibre in fine prune pulp is removed for the sieve tray of Φ 0.5-0.6mm, obtains fine and smooth prune pulp；
5) the prune pulp, functional polymerization sugar, purple sweetpotato concentrate, sweetener and acid are mixed in proportion, and added
Heat makes functional polymerization sugar, sweetener melt, and dense with the prune pulp, purple sweetpotato to 80 DEG C of stirring 10-30min
Contracting liquid and acid uniformly mix；Obtain mixed liquor；
6) mixed liquor to be sent into homogenizer and carries out homogeneous, make its described mixed liquor that emulsification occur, dispersion is more uniform,
Lamination will not occur；The pressure of the homogenizer is 18-25Mpa；
7) mixed liquor after will be homogeneous sterilizes for 4 seconds in 135-150 DEG C, through 85 DEG C of hot fillings, sealing, coolings, obtains stable
Prune fruit squash.
10. a kind of preparation method of prune fruit squash as claimed in claim 8, which is characterized in that include the following steps；
1) selected prune dried fruit and water are mixed, and is heated to 80-100 DEG C of heat preservation 30-50min, until the prune dried fruit
Until absorbing moisture to complete softening；
2) 70-90 DEG C in step 1) of softening prune and bating liquor are placed in the material bin of First beater, beaten described in adjusting
The rotating speed of pulp grinder is 300 revs/min, it is made to smash the prune, and the prune after smashing is Φ by the beating crusher internal orifice dimension
The sieve tray of 2-2.5mm realizes the separation of prune parchment and prune fruit stone；
3) the prune parchment is placed in the material bin of second beater, adjust the beater rotating speed be 500 turns/
Point, so that its described prune parchment is smashed again, the prune parchment after smashing is Φ by the beating crusher internal orifice dimension
Prune pericarp, coarse granule and crude fibre in the sieve tray removal prune parchment of 0.8-1.1mm, obtain fine prune pulp；
4) the fine prune pulp is again placed in the material bin of third platform beater, the rotating speed for adjusting the beater is
600-800 revs/min, its described fine prune pulp is set to be smashed again, the prune pulp after smashing passes through in the beating crusher
Aperture is that the sieve tray of Φ 0.5-0.6mm removes the prune crude fibre in fine prune pulp, obtains ultra-fine prune pulp；
5) by the ultra-fine prune pulp of step 4), oligofructose, xylo-oligosaccharide, galactooligosaccharide, purple sweetpotato concentrate, sweetener,
Acid mixes in proportion, and be heated to 80-100 DEG C stirring 10-30min, make oligofructose, xylo-oligosaccharide, galactooligosaccharide,
Sweetener melts, and is uniformly mixed with the prune pulp, purple sweetpotato concentrate and acid；Obtain the first mixed liquor；
6) first mixed liquor is sent into homogenizer and carries out homogeneous, make its described first mixed liquor that emulsification, dispersion occur
More uniformly, lamination will not occur；The pressure of the homogenizer is 15-20Mpa；
7) the first mixed liquor after will be homogeneous sterilizes 4s under the conditions of 135-137 DEG C；By the first mixed liquor after sterilizing in≤15
The probiotics is added under the conditions of DEG C, and carries out sterile mixing, obtains the second mixed liquor；
8) the second mixed liquor after evenly mixing is obtained into stable prune fruit squash through 15 DEG C of sterile fillings, sealing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810598716.4A CN108634138A (en) | 2018-06-12 | 2018-06-12 | A kind of prune fruit squash and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810598716.4A CN108634138A (en) | 2018-06-12 | 2018-06-12 | A kind of prune fruit squash and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108634138A true CN108634138A (en) | 2018-10-12 |
Family
ID=63752407
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810598716.4A Pending CN108634138A (en) | 2018-06-12 | 2018-06-12 | A kind of prune fruit squash and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108634138A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004008197A (en) * | 2002-06-05 | 2004-01-15 | Kaneyoshi Honma | Method for processing prune |
| CN101715303A (en) * | 2007-04-27 | 2010-05-26 | 格伦多拉无添加果汁公司 | Fruit drink with probio |
| CN103815488A (en) * | 2014-03-07 | 2014-05-28 | 余芳 | Processing method for prune beverage |
| CN105747060A (en) * | 2016-02-26 | 2016-07-13 | 暨南大学 | Health beverage capable of promoting multiplication of intestinal bifidobacterium as well as preparation method and application of health beverage |
| CN106721868A (en) * | 2016-12-09 | 2017-05-31 | 宁夏沃福百瑞枸杞产业股份有限公司 | The preparation method of organic matrimony vine subsider juice |
| CN106912757A (en) * | 2017-03-22 | 2017-07-04 | 张红霞 | A kind of prune juice beverage and preparation method thereof |
-
2018
- 2018-06-12 CN CN201810598716.4A patent/CN108634138A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004008197A (en) * | 2002-06-05 | 2004-01-15 | Kaneyoshi Honma | Method for processing prune |
| CN101715303A (en) * | 2007-04-27 | 2010-05-26 | 格伦多拉无添加果汁公司 | Fruit drink with probio |
| CN103815488A (en) * | 2014-03-07 | 2014-05-28 | 余芳 | Processing method for prune beverage |
| CN105747060A (en) * | 2016-02-26 | 2016-07-13 | 暨南大学 | Health beverage capable of promoting multiplication of intestinal bifidobacterium as well as preparation method and application of health beverage |
| CN106721868A (en) * | 2016-12-09 | 2017-05-31 | 宁夏沃福百瑞枸杞产业股份有限公司 | The preparation method of organic matrimony vine subsider juice |
| CN106912757A (en) * | 2017-03-22 | 2017-07-04 | 张红霞 | A kind of prune juice beverage and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 金明晓 等: "益生菌双层膜包埋研究", 《科技风》 * |
| 阮美娟 等: "《饮料工艺学》", 31 January 2013, 中国轻工业出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106173773A (en) | A kind of ferment probiotic bacteria solid beverage and preparation method thereof | |
| CN108812909B (en) | Complementary food nutritional supplement for improving monophagia or anorexia and preparation method thereof | |
| CN101317684B (en) | Solid beverage and preparation method there of | |
| CN103229835B (en) | Wolfberry and jujube health promotion milk and preparation method of health promotion milk | |
| CN105639556A (en) | Phycocyanin healthcare jelly and making method thereof | |
| CN108617777A (en) | A kind of milk tea and preparation method thereof rich in dietary fiber | |
| CN105533574A (en) | Toxin removing and body slimming green plum fruit and production technology thereof | |
| CN106901115A (en) | A kind of hawthorn blueberry juice beverage and preparation method thereof | |
| CN110235943A (en) | A kind of anti-aging Yoghourt and preparation method thereof containing converted starch | |
| CN112806437A (en) | High-protein probiotic solid beverage and preparation method thereof | |
| CN102048019A (en) | Ice cream with pumpkin, tuckahoe and sesame | |
| CN107334156A (en) | Lactagogue full nutrition formula food | |
| CN108740620A (en) | A kind of prune clear beverage and preparation method thereof | |
| CN106070813A (en) | Green tea powder nourishing medicinal granule | |
| CN108308621A (en) | A kind of weight losing meal-replacing powder rich in rice oligopeptide | |
| KR101837158B1 (en) | Meat sauce using fermented rice bran products and manufacturing method thereby | |
| CN103976211B (en) | Jelly of a kind of fat-reducing and preparation method thereof | |
| CN108634138A (en) | A kind of prune fruit squash and preparation method thereof | |
| CN109169906A (en) | A kind of Siraitia grosvenorii flavor fermentation sheep cream and preparation method thereof | |
| CN109169927A (en) | Calcium-rich yak milk powder, preparation method thereof and fermented milk product | |
| CN104473169A (en) | Fish glue containing healthcare product and preparation method thereof | |
| CN107712521A (en) | A kind of Rosa roxburghii fermented beverage and preparation method thereof | |
| CN105795274A (en) | Novel apple juice and preparation method thereof | |
| CN110313534A (en) | A kind of cocoa butter chocolate accessory formula and preparation method thereof | |
| CN106912900A (en) | One kind is grown and holds beauty treatment help brown sugar and preparation method thereof |
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 |
Application publication date: 20181012 |
|
| RJ01 | Rejection of invention patent application after publication |