CN108835478A - The processing method of bean pear hawthorn health-care beverage - Google Patents

The processing method of bean pear hawthorn health-care beverage Download PDF

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Publication number
CN108835478A
CN108835478A CN201810538526.3A CN201810538526A CN108835478A CN 108835478 A CN108835478 A CN 108835478A CN 201810538526 A CN201810538526 A CN 201810538526A CN 108835478 A CN108835478 A CN 108835478A
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Prior art keywords
hawthorn
juice
bean pear
temperature
homogeneous
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CN201810538526.3A
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Chinese (zh)
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程斌
张宏平
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Wuhu City Sanshan District Green Food Industry Association
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Wuhu City Sanshan District Green Food Industry Association
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Priority to CN201810538526.3A priority Critical patent/CN108835478A/en
Publication of CN108835478A publication Critical patent/CN108835478A/en
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    • 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
    • A23L2/04—Extraction of 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
    • A23L2/02—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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

The invention discloses a kind of processing methods of bean pear hawthorn health-care beverage,Using bean pear,Hawthorn is major ingredient,It is pre-processed using bean pear,Pretreatment of Haw,Mixing,Homogeneous,Allotment,Homogeneous,Sterilization,It is canned,Examine and etc. be process,The beverage made of fruits or vegetables produced using this processing method,It is sufficiently reserved bean pear,The nutriment of hawthorn,Make the color stability of beverage by multiple homogeneous,Avoid layering and precipitating,Improve the mouthfeel and quality of finished beverage,It is handled by compound enzyme technology,The pectin layer in raw material can sufficiently be decomposed,More nutriments of raw material are precipitated,Improve the utilization rate of raw material,This method is easy to operate,It is easy to grasp,Beverage high nutrition,It is low in calories,It is tasty,It drinks conveniently,With clearing heat and detoxicating,Stomach strengthening and digestion promoting,Moistening lung to arrest cough and other effects,Bean pear can be improved,The development and utilization level of hawthorn,Reduce waste,Also the type of beverage can be enriched,Improve bean pear,The nutritive value and economic value of hawthorn.

Description

The processing method of bean pear hawthorn health-care beverage
Technical field
The present invention relates to a kind of processing methods of beverage made of fruits or vegetables, more particularly, to a kind of processing of bean pear hawthorn health-care beverage Method.
Background technique
Bean pear, alias deer pears, bird pears, wild pears etc., are the perennial deciduous trees of rosaceae pear, sour, sweet, puckery, cold in nature, According to modern medical research has found that birchleaf pear be rich in needed by human body a variety of amino acid, vitamin, carrotene and microelement, The sugar content of fruit reaches 15-20%, can make wine, and has the health-care effects such as clearing heat and detoxicating, stomach strengthening and digestion promoting, moistening lung to arrest cough.
Hawthorn, it is sweet in flavor, slightly warm in nature is sour, it is the distinctive dual-purpose of drug and fruit tree species in China.Due to the special mouthfeel and mouth of hawthorn Sweet and sour has the effect of appetizing, so people are made into candied haws on a stick, or is more to processed, and haw flakes, or system is made At haw jelly, product made of various hawthorn has the effect of appetizing plus sour-sweet taste, so being liked by people very much.
Currently, bean pear, hawthorn are also used as medicinal material other than by fresh food, but because of its inconvenience transport, value preserving period Still cause bean pear that cannot efficiently use, waste is serious, and using bean pear, hawthorn as the bean pear hawthorn health beverage of Raw material processing Material, there is not yet Related product lists.
Summary of the invention
Be mesh of the invention cannot efficiently use for existing bean pear, hawthorn development and utilization not comprehensively, product category Defect not abundant, the technical problem to be solved is that by bean pear, hawthorn be raw material, by bean pear pretreatment, Pretreatment of Haw, Mixing, homogeneous, allotment and etc. the bean pear hawthorn health-care beverage being processed into, a kind of full of nutrition, delicious taste, low in calories is provided Bean pear hawthorn health-care beverage processing method.
The technical scheme adopted by the invention to solve the technical problem is that：
A kind of processing method of bean pear hawthorn health-care beverage, which is characterized in that the processing method uses following steps：
1. bean pear pre-processes：Maturation, the bean pear of no disease and pests harm, elaeagnus conferta fruits, section melon, pawpaw, fig are selected, takes 10kg after cleaning Bean pear, the elaeagnus conferta fruits of 4kg, the section melon of 2kg, the pawpaw of 2kg, 1kg fig be uniformly mixed, mixture is made, will mix Material carries out steam beating, 138 DEG C of vapor (steam) temperature, fixation time 13s, is by mass fraction is put into after the mixture chopping after water-removing 0.7% malic acid, 4.6% sodium chloride mixed solution in, impregnate 60min after be beaten, bean pear slurries are made；
2. Pretreatment of Haw：No disease and pests harm, the hawthorn of fresh mature, adhesive rehmannia leaf, Artemisia integrifolia, Herba Schisandrae intermediae, day lily are taken, 10kg is taken Hawthorn, the adhesive rehmannia leaf of 3kg, the Artemisia integrifolia of 2kg, the Herba Schisandrae intermediae of 1kg, 1kg day lily cleaning after cut 3mm long mixing dish Section finishes mixing dish section when vapor (steam) temperature is 135 DEG C, and fixation time 10s finishes after terminating into mixing dish section The salt of 0.6kg is added, mix is uniform, steam beating is carried out under the conditions of 120 DEG C after standing 90min, fixation time 30s, The selenium-rich aqueous solution that the concentration of 6kg is 4% is added into the mixing dish section after water-removing after cooling, is beaten, hawthorn slurry is processed into Liquid；
3. mixing：Take bean pear slurries 10kg, hawthorn slurry 5kg, Herba Houttuyniae juice 3kg, the root of straight ladybell juice 2kg, serpent melon juice 2kg, Cranberry Juice 1kg, linseed juice 1kg are uniformly mixed, and mixed serum is made, and the pectase of 0.45kg, 0.22kg is added into mixed serum Cellulase, the flavor protease of 0.12kg, 0.07kg carbohydrase, temperature control 48 DEG C, the time control 4h, enzymatic hydrolysis complete Afterwards, the mixed serum after enzymatic hydrolysis is sterilized through superhigh temperature disinfecting machine, 138 DEG C of feeding temperature, 46 DEG C of drop temperature；
4. homogeneous：It in temperature is 67 DEG C by the mixed liquor after sterilizing, pressure carries out homogeneous under conditions of being 42Mpa, and homogeneous 5 times, Raw slurry is made；
5. deploying：Take raw slurry 6kg, fructose syrup 3kg, xylitol 2kg, maltose 1kg, adlay juice 1kg, Sucus Phyllanthi 1kg, Suppressing effects of Lonicera edulis juice 1kg, open country fall tomato juice 1kg, shiny-leaved yellowhorn juice 1kg, maltose 0.6kg, pineapple juice 0.5kg, cotton rose fruit juice 0.5kg, food With sour 0.34kg, essence 0.13kg, gellan gum 0.03kg, gelatin 0.02kg, potassium sorbate 0.01kg, magnesium stearate 0.01kg, Thickener 0.025kg, adds water to 100kg, stirs evenly, and mixed liquor is made；
6. homogeneous：The mixed powder homogenization that will be stirred evenly, temperature are 72 DEG C, pressure 48Mpa, homogeneous 4 times；
7. sterilizing：Using instantaneous sterilization method, 129 DEG C of temperature, time 22s, bean pear hawthorn health-care beverage is made；
8. canned：Bean pear hawthorn health-care beverage after sterilization is cooled to 36 DEG C, canned under sterile vacuum environment, examining canned is No qualification is stored under room temperature.
Beneficial effect：The beverage made of fruits or vegetables produced using this processing method, is sufficiently reserved the nutriment of bean pear, hawthorn, leads to Crossing multiple homogeneous makes the color stability of beverage, avoids layering and precipitating, improves the mouthfeel and quality of finished beverage, passes through complex enzyme Technical treatment can sufficiently decompose the pectin layer in raw material, and more nutriments of raw material are precipitated, improve the utilization rate of raw material, This method is easy to operate, is easy to grasp, beverage high nutrition, it is low in calories, tasty, drink conveniently, have clearing heat and detoxicating, stomach invigorating It helps digestion, moistening lung to arrest cough and other effects, the development and utilization level of bean pear, hawthorn can be improved, reduce waste, can also enrich beverage Type improves the nutritive value and economic value of bean pear, hawthorn.
Specific embodiment
Embodiment 1：
A kind of processing method of bean pear hawthorn health-care beverage, which is characterized in that the processing method uses following steps：
1. bean pear pre-processes：Maturation, the bean pear of no disease and pests harm, manaca, radix cynanchi bungei, Chinese yam beans are selected, takes 10kg's after cleaning Bean pear, the manaca of 4kg, the radix cynanchi bungei of 2kg, the Chinese yam beans of 1kg are uniformly mixed, and mixture is made, mixture is carried out steam Water-removing, will be put into the lemon that the concentration of 12kg is 7% after the mixture chopping after water-removing by 131 DEG C of vapor (steam) temperature, fixation time 12s In acid solution, it is beaten after impregnating 80min, bean pear slurries is made；
2. Pretreatment of Haw：Take no disease and pests harm, the hawthorn of fresh mature, rhizoma imperatae, peony, leaf of Moringa, take 10kg hawthorn, The mixing dish section that 2mm long is cut after 4kg rhizoma imperatae, 2kg peony, the cleaning of 1kg leaf of Moringa, will mix dish section in vapor (steam) temperature is It finishing at 123 DEG C, the salt of 0.4kg is added in fixation time 38s, water-removing into mixing dish section after terminating, mix is uniform, Steam beating, fixation time 18s, after cooling into the mixing dish section after water-removing are carried out under the conditions of 136 DEG C after standing 45min The citric acid soln that the concentration of 3kg is 5.3% is added, is beaten, is processed into hawthorn slurry；
3. mixing：Take bean pear slurries 10kg, hawthorn slurry 4.5kg, five-leaved chaste tree leaf juice 2kg, tamarindus 1kg, onion head juice 1kg, hundred Day, chrysanthemum leaf juice 1kg was uniformly mixed, and mixed serum is made, and the pectase of 0.36kg, the fiber of 0.22kg are added into mixed serum Plain enzyme, 0.16kg amylase, 0.07kg flavor protease, temperature controls 46 DEG C, and the time controls 4.5h, will after the completion of enzymatic hydrolysis Mixed serum after enzymatic hydrolysis sterilizes through superhigh temperature disinfecting machine, and 135 DEG C of feeding temperature, 50 DEG C of drop temperature；
4. homogeneous：It in temperature is 63 DEG C by the mixed liquor after sterilizing, pressure carries out homogeneous under conditions of being 39Mpa, and homogeneous 4 times, Raw slurry is made；
5. deploying：Take raw slurry 7kg, fructose syrup 2kg, henry woodbetony root juice 2kg, ginseng juice 1kg, Saussurea involucrate fruit juice 1kg, bean pear Juice 1kg, maltose 0.7kg, malic acid 0.7kg, food acids 0.04kg, essence 0.04kg, xanthan gum 0.03kg, gellan gum 0.01kg, isomalt 0.004kg, thickener 0.003kg, add water to 40kg, stir evenly, mixed liquor is made；
6. homogeneous：The mixed powder homogenization that will be stirred evenly, temperature are 75 DEG C, pressure 40Mpa, homogeneous 2 times；
7. sterilizing：Using instantaneous sterilization method, 127 DEG C of temperature, time 25s, bean pear hawthorn health-care beverage is made；
8. canned：Bean pear hawthorn health-care beverage after sterilization is cooled to 38 DEG C, canned under sterile vacuum environment, examining canned is No qualification is stored under room temperature.
Embodiment 2：
A kind of processing method of bean pear hawthorn health-care beverage, which is characterized in that the processing method uses following steps：
1. bean pear pre-processes：Maturation, the bean pear of no disease and pests harm, blackcurrant, gooseberry, Garbo fruit, Rabdosia japonica are selected, is taken after cleaning The bean pear of 10kg, 3kg blackcurrant, the gooseberry of 2kg, the Garbo fruit of 2kg, 1kg Rabdosia japonica are uniformly mixed, and mixture is made, will mix It closes material and carries out steam beating, 131 DEG C of vapor (steam) temperature, fixation time 25s, saturation lime will be put into after the mixture chopping after water-removing It takes out and is beaten after immersion 30min in water, bean pear slurries are made；
2. Pretreatment of Haw：No disease and pests harm, the hawthorn of fresh mature, thorn tender bud, Long Liye, Flos Forsythiae, Uncinata Spikemoss Herb are taken, 10kg is taken The mixing dish section that 2mm long is cut after hawthorn, 5kg thorn tender bud, 2kg Long Liye, the Flos Forsythiae of 1kg, the cleaning of 1kg Uncinata Spikemoss Herb, will mix It closes dish section to finish when vapor (steam) temperature is 132 DEG C, fixation time 25s, water-removing is added after terminating into mixing dish section The salt of 0.6kg, mix is uniform, steam beating is carried out under the conditions of 131 DEG C after standing 60min, fixation time 18s is cooling The selenium-rich aqueous solution that the concentration of 7kg is 5% is added in mixing dish section after backward water-removing, is beaten, is processed into hawthorn slurry；
3. mixing：Take bean pear slurries 10kg, hawthorn slurry 5kg, ice vegetable juice 3kg, elephants-foot juice 1kg, theezan tea juice 1kg, flax Seed juice 1kg, calcium fruit juice 1kg are uniformly mixed, and mixed serum is made, and pectase, the 0.24kg of 0.38kg are added into mixed serum Cellulase, temperature controls 55 DEG C, and the time controls 1.5h, and after the completion of enzymatic hydrolysis, the mixed serum after enzymatic hydrolysis is gone out through superhigh temperature The sterilizing of bacterium machine, 129 DEG C of feeding temperature, 44 DEG C of drop temperature；
4. homogeneous：It in temperature is 53 DEG C by the mixed liquor after sterilizing, pressure carries out homogeneous under conditions of being 48Mpa, and homogeneous 4 times, Raw slurry is made；
5. deploying：Take raw slurry 7kg, gorgon fruit juice 2kg, glossy privet juice 2kg, China rose juice 1kg, xylosic alcohol powder 1kg, maltodextrin Powder 1kg, fructose 0.5kg, Cranberry Juice Cocktail 0.5kg, Japanese Cayratia Herb juice 0.4kg, food acids 0.09kg, essence 0.05kg, locust bean gum 0.3kg, carragheen 0.22kg, potassium sorbate 0.1kg, sodium citrate 0.1kg, thickener 0.08kg, add water to 100kg, stirring Uniformly, mixed liquor is made；
6. homogeneous：The mixed powder homogenization that will be stirred evenly, temperature are 83 DEG C, pressure 47Mpa, homogeneous 2 times；
7. sterilizing：Using instantaneous sterilization method, 125 DEG C of temperature, time 16s, bean pear hawthorn health-care beverage is made；
8. canned：Bean pear hawthorn health-care beverage after sterilization is cooled to 30 DEG C, canned under sterile vacuum environment, examining canned is No qualification is stored under room temperature.
The preferred embodiment of the present invention has been described above in detail, still, during present invention is not limited to the embodiments described above Detail within the scope of the technical concept of the present invention can be with various simple variants of the technical solution of the present invention are made, this A little simple variants all belong to the scope of protection of the present invention.
It is further to note that specific technical features described in the above specific embodiments, in not lance In the case where shield, can be combined in any appropriate way, in order to avoid unnecessary repetition, the present invention to it is various can No further explanation will be given for the combination of energy.
In addition, various embodiments of the present invention can be combined randomly, as long as it is without prejudice to originally The thought of invention, it should also be regarded as the disclosure of the present invention.
Part that the present invention does not relate to is the same as those in the prior art or can be realized by using the prior art.

Claims (1)

1. a kind of processing method of bean pear hawthorn health-care beverage, which is characterized in that the processing method uses following steps：
1. bean pear pre-processes：Maturation, the bean pear of no disease and pests harm, elaeagnus conferta fruits, section melon, pawpaw, fig are selected, takes 10kg after cleaning Bean pear, the elaeagnus conferta fruits of 4kg, the section melon of 2kg, the pawpaw of 2kg, 1kg fig be uniformly mixed, mixture is made, will mix Material carries out steam beating, 138 DEG C of vapor (steam) temperature, fixation time 13s, is by mass fraction is put into after the mixture chopping after water-removing 0.7% malic acid, 4.6% sodium chloride mixed solution in, impregnate 60min after be beaten, bean pear slurries are made；
2. Pretreatment of Haw：No disease and pests harm, the hawthorn of fresh mature, adhesive rehmannia leaf, Artemisia integrifolia, Herba Schisandrae intermediae, day lily are taken, 10kg is taken Hawthorn, the adhesive rehmannia leaf of 3kg, the Artemisia integrifolia of 2kg, the Herba Schisandrae intermediae of 1kg, 1kg day lily cleaning after cut 3mm long mixing dish Section finishes mixing dish section when vapor (steam) temperature is 135 DEG C, and fixation time 10s finishes after terminating into mixing dish section The salt of 0.6kg is added, mix is uniform, steam beating is carried out under the conditions of 120 DEG C after standing 90min, fixation time 30s, The selenium-rich aqueous solution that the concentration of 6kg is 4% is added into the mixing dish section after water-removing after cooling, is beaten, hawthorn slurry is processed into Liquid；
3. mixing：Take bean pear slurries 10kg, hawthorn slurry 5kg, Herba Houttuyniae juice 3kg, the root of straight ladybell juice 2kg, serpent melon juice 2kg, Cranberry Juice 1kg, linseed juice 1kg are uniformly mixed, and mixed serum is made, and the pectase of 0.45kg, 0.22kg is added into mixed serum Cellulase, the flavor protease of 0.12kg, 0.07kg carbohydrase, temperature control 48 DEG C, the time control 4h, enzymatic hydrolysis complete Afterwards, the mixed serum after enzymatic hydrolysis is sterilized through superhigh temperature disinfecting machine, 138 DEG C of feeding temperature, 46 DEG C of drop temperature；
4. homogeneous：It in temperature is 67 DEG C by the mixed liquor after sterilizing, pressure carries out homogeneous under conditions of being 42Mpa, and homogeneous 5 times, Raw slurry is made；
5. deploying：Take raw slurry 6kg, fructose syrup 3kg, xylitol 2kg, maltose 1kg, adlay juice 1kg, Sucus Phyllanthi 1kg, Suppressing effects of Lonicera edulis juice 1kg, open country fall tomato juice 1kg, shiny-leaved yellowhorn juice 1kg, maltose 0.6kg, pineapple juice 0.5kg, cotton rose fruit juice 0.5kg, food With sour 0.34kg, essence 0.13kg, gellan gum 0.03kg, gelatin 0.02kg, potassium sorbate 0.01kg, magnesium stearate 0.01kg, Thickener 0.025kg, adds water to 100kg, stirs evenly, and mixed liquor is made；
6. homogeneous：The mixed powder homogenization that will be stirred evenly, temperature are 72 DEG C, pressure 48Mpa, homogeneous 4 times；
7. sterilizing：Using instantaneous sterilization method, 129 DEG C of temperature, time 22s, bean pear hawthorn health-care beverage is made；
8. canned：Bean pear hawthorn health-care beverage after sterilization is cooled to 36 DEG C, canned under sterile vacuum environment, examining canned is No qualification is stored under room temperature.
CN201810538526.3A 2018-05-30 2018-05-30 The processing method of bean pear hawthorn health-care beverage Withdrawn CN108835478A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112890194A (en) * 2021-02-05 2021-06-04 山西省农业科学院食用菌研究所 Tongdong day lily nutrition essence syrup and preparation process thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106036616A (en) * 2016-06-10 2016-10-26 彭超昀莉 Processing method of fruit-vegetable nutrient tablets adopting callery pears and purslane herbs as materials
CN106036315A (en) * 2016-06-08 2016-10-26 柴华 Processing method of ficus erecta and willow herb fruit-vegetable refreshing beverage
CN106071448A (en) * 2016-06-19 2016-11-09 程龙凤 A kind of processing technique of Herba Violae mundae Herba Sonchi Arvensis beverage made of fruits or vegetables

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106036315A (en) * 2016-06-08 2016-10-26 柴华 Processing method of ficus erecta and willow herb fruit-vegetable refreshing beverage
CN106036616A (en) * 2016-06-10 2016-10-26 彭超昀莉 Processing method of fruit-vegetable nutrient tablets adopting callery pears and purslane herbs as materials
CN106071448A (en) * 2016-06-19 2016-11-09 程龙凤 A kind of processing technique of Herba Violae mundae Herba Sonchi Arvensis beverage made of fruits or vegetables

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112890194A (en) * 2021-02-05 2021-06-04 山西省农业科学院食用菌研究所 Tongdong day lily nutrition essence syrup and preparation process thereof

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