CN108991305A - A kind of preparation method of calophyllum inophyllum composite fruit juice - Google Patents
A kind of preparation method of calophyllum inophyllum composite fruit juice Download PDFInfo
- Publication number
- CN108991305A CN108991305A CN201811015123.7A CN201811015123A CN108991305A CN 108991305 A CN108991305 A CN 108991305A CN 201811015123 A CN201811015123 A CN 201811015123A CN 108991305 A CN108991305 A CN 108991305A
- Authority
- CN
- China
- Prior art keywords
- calophyllum inophyllum
- field thistle
- slurries
- lemon
- 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
- 240000005589 Calophyllum inophyllum Species 0.000 title claims abstract description 76
- 235000009590 Calophyllum inophyllum Nutrition 0.000 title claims abstract description 76
- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 25
- 239000002131 composite material Substances 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 240000001579 Cirsium arvense Species 0.000 claims abstract description 60
- 235000005918 Cirsium arvense Nutrition 0.000 claims abstract description 60
- 239000002002 slurry Substances 0.000 claims abstract description 51
- 238000003756 stirring Methods 0.000 claims abstract description 34
- 230000001954 sterilising effect Effects 0.000 claims abstract description 31
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 29
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 29
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 29
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 28
- 239000007788 liquid Substances 0.000 claims abstract description 27
- 244000288157 Passiflora edulis Species 0.000 claims abstract description 23
- 235000000370 Passiflora edulis Nutrition 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 20
- 238000001914 filtration Methods 0.000 claims abstract description 17
- 235000012907 honey Nutrition 0.000 claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 10
- 230000004151 fermentation Effects 0.000 claims abstract description 10
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 10
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 10
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- 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 claims abstract description 9
- 238000005352 clarification Methods 0.000 claims abstract description 9
- 238000000926 separation method Methods 0.000 claims abstract description 9
- 238000010009 beating Methods 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 14
- 238000001816 cooling Methods 0.000 claims description 8
- 239000012982 microporous membrane Substances 0.000 claims description 8
- 239000013049 sediment Substances 0.000 claims description 8
- 108010059892 Cellulase Proteins 0.000 claims description 6
- 229940106157 cellulase Drugs 0.000 claims description 6
- 238000006243 chemical reaction Methods 0.000 claims description 6
- 238000001976 enzyme digestion Methods 0.000 claims description 6
- 239000008367 deionised water Substances 0.000 claims description 5
- 229910021641 deionized water Inorganic materials 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 5
- 239000011575 calcium Substances 0.000 abstract description 5
- 229910052791 calcium Inorganic materials 0.000 abstract description 5
- 238000005360 mashing Methods 0.000 abstract 2
- 235000013361 beverage Nutrition 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 241001481296 Malus spectabilis Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- SWXBCXVNBGHVGG-UHFFFAOYSA-N 10-hydroxy-2,2,6a,6a,8a,9,14a-heptamethyl-1,3,4,5,6,6b,7,8,9,10,11,12,12a,13,14,14b-hexadecahydropicene-4a-carboxylic acid Chemical compound CC12CCC3(C)C4CC(C)(C)CCC4(C(O)=O)CCC3(C)C2CCC2(C)C1CCC(O)C2C SWXBCXVNBGHVGG-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 229910052742 iron Inorganic materials 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
- 230000001376 precipitating effect Effects 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 206010059866 Drug resistance Diseases 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 206010019345 Heat stroke Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 241000632869 Pachira glabra Species 0.000 description 1
- 201000005702 Pertussis Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000018992 Prunus glandulosa Nutrition 0.000 description 1
- 240000001619 Prunus glandulosa Species 0.000 description 1
- 235000013999 Prunus japonica Nutrition 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 241001464837 Viridiplantae Species 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 206010047623 Vitamin C deficiency Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000004596 appetite loss Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000006214 castanha do maranho Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000009193 crawling Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000002242 deionisation method Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 235000021266 loss of appetite Nutrition 0.000 description 1
- 208000019017 loss of appetite Diseases 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- QZNNDFPVPLYXIF-UHFFFAOYSA-N oxocanophyllic acid Natural products CC12CCC3(C)C4CC(C)(C)CCC4(C(O)=O)CCC3(C)C2CCC2(C)C1CCC(=O)C2C QZNNDFPVPLYXIF-UHFFFAOYSA-N 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 208000010233 scurvy Diseases 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 230000003313 weakening effect Effects 0.000 description 1
- 230000002087 whitening effect Effects 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of preparation methods of calophyllum inophyllum composite fruit juice to add pure water, white sugar by the calophyllum inophyllum screened after deseeding machine deseeding, stirs evenly mashing, high-temperature sterilization obtains calophyllum inophyllum pulp；Steam beating will be used after the cleaning of fresh field thistle tender leaf, filter residue is ground and be filtered to remove with honey, obtains field thistle lapping liquid, digests, add water and stir mashing, obtain field thistle slurries；By passion fruit decladding, lemon is cleaned and breaks into juice respectively, adds sodium bicarbonate to stir evenly carry out high-temperature sterilization, obtain passion fruit-lemon slurries；Three is mixed and carries out micro- fermentation, then filtering, sterilizing, clarification, separation, homogeneous, canned.The present invention cooperates calophyllum inophyllum and field thistle, makes in resulting calophyllum inophyllum composite fruit juice that not only calcium content is abundant, but also has covered the sour and astringent sense of calophyllum inophyllum.
Description
Technical field
The invention belongs to food processing technology fields, are related to a kind of fruit juice, more particularly to a kind of answering containing calophyllum inophyllum
Close fruit juice preparation method.
Background technique
Calophyllum inophyllum is full of nutrition, doctor's food homology, widely used, and fruit contains soluble sugar 15.18%, can drip color acid 1.04%,
Catergen .38mg/100g, additionally containing the various trace elements of needed by human body, wherein calcic 66.59mg/g, iron
2.16mg/g, zinc 0.54mg/g, calcic occupy first of fruit, are known as the laudatory title of " calcium king in fruit ", to infant and old acalcicosis
With good dietary function.
China mainly uses the original processing method such as naturally dry, fermentation to the processing and utilization of calophyllum inophyllum, in production process
In pollution by a large amount of microorganisms, dust etc., reduce the trophism of product, product weight is low, thus influences product and exist
The popularization of domestic and international market also influences the raising of farmers' income and local economy benefit.In recent years, China is gradually strengthened to sea
The development and utilization of Chinese bush cherry fruit, Malus spectabilis fruit juice are one of one of the most common products.But not only crushing juice rate is low for Malus spectabilis fruit juice, property
It is extremely unstable, juice browning, muddiness, precipitating are easily caused, shelf life of products is short, and storage is difficult；And due to calophyllum inophyllum itself
Sour and astringent sense, seriously affected the mouthfeel including Malus spectabilis fruit drink in interior calophyllum inophyllum converted products, and then influence its sales volume.
Field thistle, adaptability is very strong, can grow under any weather conditions, universal all living creatures in black fallow, arable land, roadside,
It is common weeds near village；Since its rhizomes of crawling is very flourishing, drug resistance is strong, and difficulty of prevention and cure is larger, to wheat, cotton
The harvest of the Dry crops such as flower, soybean has larger threat.But the every hectogram young stem and leaf of field thistle contains 4.8 grams of protein, fat 1.1
Gram, 5 grams of carbohydrate, 216 milligrams of calcium, 93 milligrams of phosphorus, 10.2 milligrams of iron, 7.35 milligrams of carrotene, vitamin B2 0.39
Milligram, 47 milligrams of vitamin C, still more valuable green plants, therefore, how to be turned waste into wealth, which is one, is worth grinding
The problem studied carefully.
Vegetables, feed can be eaten or be made to passion fruit raw.Being used as medicine has the benefits of excited, strong.Weight carbon is added in fruit flesh many juice
Sour calcium and sugar can be made into the palatable beverage of fragrance, may further be used to add the quality for improving beverage in Other Drinks.Seed squeezes
Oil, can edible and soapmaking, liquefaction paint etc..It spends big and beautiful, without fragrance, flower garden ornamental plant can be made.Other than China
Other areas, passion fruit have the laudatory titles such as " king of fruit juice ", " money tree ".
Citric acid rich in lemon, therefore it is known as " citric acid warehouse ".Its fruit juice fleshiness is crisp, has strong
Aroma.Because of the special acid of taste, therefore it can only be used as first-class seasoning, be used to modulation beverage dish, cosmetics and drug.This
Outside, lemon is rich in vitamin C, energy preventing phlegm from forming and stopping coughing, stomach invigorating of promoting the production of body fluid.For bronchitis, pertussis, loss of appetite, vitamin lacked
Weary, the symptoms such as heatstroke polydipsia, it is the jinx of " scurvy ".
Summary of the invention
In order to overcome defect present in existing calophyllum inophyllum converted products, the invention discloses a kind of calophyllum inophyllum composite fruit juices
Preparation method, calophyllum inophyllum and field thistle are cooperated, make in resulting calophyllum inophyllum composite fruit juice that not only calcium content is abundant, but also is hidden
The sour and astringent sense of calophyllum inophyllum is covered.
The present invention is achieved through the following technical solutions:
The invention discloses a kind of preparation methods of calophyllum inophyllum composite fruit juice, include the following steps:
(1) prepared by calophyllum inophyllum slurries: by the calophyllum inophyllum screened after deseeding machine deseeding, calophyllum inophyllum weight 2 ~ 3 after deseeding is added
Pure water again, 0.05 ~ 0.3 times of white sugar, stir evenly and are beaten, stir evenly and be beaten, and then carry out high temperature and go out
Calophyllum inophyllum pulp is made in bacterium；
(2) field thistle slurries prepare: will fresh field thistle tender leaf cleaning after use steam beating, then by after water-removing field thistle with
Honey is according to 10:(1 ~ 2) weight ratio be added in container and ground and be filtered to remove filter residue, obtain field thistle lapping liquid,
By field thistle lapping liquid and enzymolysis liquid at 35 ~ 40 DEG C 12 ~ 18h of enzyme digestion reaction, then with pure water press 1:(0.3 ~ 0.5) weight
Amount obtains field thistle slurries than stirring to pulp；
(3) passion fruit-lemon slurries: by passion fruit decladding, lemon is cleaned and breaks into juice respectively, and 0.5 ~ 1% sodium bicarbonate is then added
Stir evenly carry out high-temperature sterilization, wherein the weight ratio of passion fruit and lemon is 2:1 after decladding；Sodium bicarbonate reconciles for weakening
The tart flavour of passion fruit and lemon；
(4) mixing, micro- fermentation: the calophyllum inophyllum pulp of 75 ~ 85 parts by weight, the field thistle slurries of 20 ~ 30 parts by weight, 5-30 parts by weight
Passion fruit-lemon slurries are uniformly mixed, in 38-42 DEG C, CO21 ~ 2h is placed in the incubator that concentration value is 5%, and it is former to obtain mixing
Expect juice；
(5) it filters: mixed raw material juice is successively passed through into plate and frame filter press filtering, filtering with microporous membrane；
(6) it sterilizes: after the 8 ~ 12s that sterilizes under the conditions of 92 ~ 95 DEG C, naturally cooling to 55 DEG C；
(7) clarification, separation, homogeneous, canned: being then allowed to stand 20 ~ 30min, after removing lower sediment, under the conditions of 25 ~ 30Mpa into
It is row homogeneous, canned.
As a preferred implementation manner, in step (2), the enzymolysis liquid is by pectase, cellulase and deionization
The weight ratio of water is 2:1:(1000-1500) it mixes.
As a preferred implementation manner, in step (1) and (3), high-temperature sterilization condition are as follows: go out under the conditions of 120 ~ 125 DEG C
15 ~ 18s of bacterium.
Compared with prior art, the present invention having the following beneficial effects:
(1) creative discovery with by field thistle with add in conjunction with calophyllum inophyllum, can not only effectively remove the acid in calophyllum inophyllum Normal juice
More preferably, calophyllum inophyllum composite fruit juice property is relatively stable, it is muddy to be not easy, precipitating for astringent sense, mouthfeel；
(2) field thistle is first ground with honey, is then digested with enzymolysis liquid, not only reduce field thistle crude fibre, honey
Certain bactericidal effect is also acted as with field thistle, it is helpful to the shelf-life for improving calophyllum inophyllum composite fruit juice, and and calophyllum inophyllum
When slurries mix, passion fruit, lemon, honey not only can further improve the mouthfeel of calophyllum inophyllum composite beverage, keep beverage existing
The peculiar fragrance of calophyllum inophyllum, but it is nutritious；And passion fruit and lemon are rich in VC, both can be used as the anti-oxidant of composite beverage
Agent extends the freshness date of composite beverage, and can provide daily VC for drinking person and carry out whitening, anti-oxidant；Make calophyllum inophyllum slurries with
Field thistle slurries nutrition complement obtains the metastable composite fruit juice of property.
Specific embodiment
It is described below for disclosing the present invention so that those skilled in the art can be realized the present invention.It is excellent in being described below
Embodiment is selected to be only used as illustrating, it may occur to persons skilled in the art that other obvious modifications.
Embodiment 1
A kind of preparation method of calophyllum inophyllum composite fruit juice, includes the following steps:
(1) prepared by calophyllum inophyllum slurries: by the calophyllum inophyllum screened after deseeding machine deseeding, being added after deseeding 2 times of calophyllum inophyllum weight
Pure water, 0.3 times of white sugar, stir evenly and be beaten, stir evenly and be beaten, then carry out high-temperature sterilization, be made
Calophyllum inophyllum pulp；High-temperature sterilization condition: sterilize 18s under the conditions of 120 DEG C；
(2) field thistle slurries prepare: will fresh field thistle tender leaf cleaning after use steam beating, then by after water-removing field thistle with
Honey is added in container according to the weight ratio of 10:1 is ground and is filtered to remove filter residue, is obtained field thistle lapping liquid, will be pierced
Then youngster's dish lapping liquid and enzymolysis liquid the enzyme digestion reaction 12h at 40 DEG C press the weight ratio stirring to pulp of 1:0.3 with pure water, obtain
To field thistle slurries；The enzymolysis liquid be by pectase, cellulase and deionized water weight ratio be 2:1:1000 mixing and
At；
(3) passion fruit-lemon slurries: by passion fruit decladding, lemon is cleaned and breaks into juice respectively, 0.5% sodium bicarbonate is then added and stirs
It mixes and uniformly carries out high-temperature sterilization, wherein the weight ratio of passion fruit and lemon is 2:1 after decladding；High-temperature sterilization condition: 120 DEG C of items
Sterilize 18s under part；
(4) mixing, micro- fermentation: the calophyllum inophyllum pulp of 75 parts by weight, the field thistle slurries of 30 parts by weight, 5 parts by weight passion fruits-lemon
Lemon slurries are uniformly mixed, in 42 DEG C, CO21h is placed in the incubator that concentration value is 5%, obtains mixed raw material juice；
(5) it filters: mixed raw material juice is successively passed through into plate and frame filter press filtering, filtering with microporous membrane；
(6) it sterilizes: after the 12s that sterilizes under the conditions of 92 DEG C, naturally cooling to 55 DEG C；
(7) clarification, separation, homogeneous, canned: it is then allowed to stand 20min, after removing lower sediment, is carried out under the conditions of 30Mpa equal
It is matter, canned.
Embodiment 2
A kind of preparation method of calophyllum inophyllum composite fruit juice, includes the following steps:
(1) prepared by calophyllum inophyllum slurries: by the calophyllum inophyllum screened after deseeding machine deseeding, being added after deseeding 3 times of calophyllum inophyllum weight
Pure water, 0.05 times of white sugar, stir evenly and be beaten, stir evenly and be beaten, then carry out high-temperature sterilization, be made
Calophyllum inophyllum pulp；High-temperature sterilization condition: sterilize 15s under the conditions of 125 DEG C；
(2) field thistle slurries prepare: will fresh field thistle tender leaf cleaning after use steam beating, then by after water-removing field thistle with
Honey is added in container according to the weight ratio of 10:2 is ground and is filtered to remove filter residue, is obtained field thistle lapping liquid, will be pierced
Then youngster's dish lapping liquid and enzymolysis liquid the enzyme digestion reaction 18h at 35 DEG C press the weight ratio stirring to pulp of 1:0.4 with pure water, obtain
To field thistle slurries；The enzymolysis liquid be by pectase, cellulase and deionized water weight ratio be 2:1:1500 mixing and
At；
(3) passion fruit-lemon slurries: by passion fruit decladding, lemon is cleaned and breaks into juice respectively, and the stirring of 1% sodium bicarbonate is then added
Uniformly carry out high-temperature sterilization, wherein the weight ratio of passion fruit and lemon is 2:1 after decladding；High-temperature sterilization condition: 125 DEG C of conditions
Lower sterilizing 15s；
(4) mixing, micro- fermentation: the calophyllum inophyllum pulp of 85 parts by weight, the field thistle slurries of 20 parts by weight, 30 parts by weight passion fruits-
Lemon slurries are uniformly mixed, in 38 DEG C, CO22h is placed in the incubator that concentration value is 5%, obtains mixed raw material juice；
(5) it filters: mixed raw material juice is successively passed through into plate and frame filter press filtering, filtering with microporous membrane；
(6) it sterilizes: after the 8s that sterilizes under the conditions of 95 DEG C, naturally cooling to 55 DEG C；
(7) clarification, separation, homogeneous, canned: it is then allowed to stand 30min, after removing lower sediment, is carried out under the conditions of 25Mpa equal
It is matter, canned.
Embodiment 3
A kind of preparation method of calophyllum inophyllum composite fruit juice, includes the following steps:
(1) prepared by calophyllum inophyllum slurries: by the calophyllum inophyllum screened after deseeding machine deseeding, calophyllum inophyllum weight 2.3 after deseeding is added
Pure water again, 0.1 times of white sugar, stir evenly and are beaten, stir evenly and be beaten, then carry out high-temperature sterilization, make
Obtain calophyllum inophyllum pulp；High-temperature sterilization condition: sterilize 16s under the conditions of 123 DEG C；
(2) field thistle slurries prepare: will fresh field thistle tender leaf cleaning after use steam beating, then by after water-removing field thistle with
Honey is added in container according to the weight ratio of 20:3 is ground and is filtered to remove filter residue, is obtained field thistle lapping liquid, will be pierced
Then youngster's dish lapping liquid and enzymolysis liquid the enzyme digestion reaction 15h at 38 DEG C press the weight ratio stirring to pulp of 1:0.4 with pure water, obtain
To field thistle slurries；The enzymolysis liquid be by pectase, cellulase and deionized water weight ratio be 2:1:1200 mixing and
At；
(3) passion fruit-lemon slurries: by passion fruit decladding, lemon is cleaned and breaks into juice respectively, 0.8% sodium bicarbonate is then added and stirs
It mixes and uniformly carries out high-temperature sterilization, wherein the weight ratio of passion fruit and lemon is 2:1 after decladding；High-temperature sterilization condition: 120 DEG C of items
Sterilize 16s under part；
(4) mixing, micro- fermentation: the calophyllum inophyllum pulp of 80 parts by weight, the field thistle slurries of 25 parts by weight, 15 parts by weight passion fruits-
Lemon slurries are uniformly mixed, in 40 DEG C, CO21.5h is placed in the incubator that concentration value is 5%, obtains mixed raw material juice；
(5) it filters: mixed raw material juice is successively passed through into plate and frame filter press filtering, filtering with microporous membrane；
(6) it sterilizes: after the 10s that sterilizes under the conditions of 93 DEG C, naturally cooling to 55 DEG C；
(7) clarification, separation, homogeneous, canned: it is then allowed to stand 25min, after removing lower sediment, is carried out under the conditions of 28Mpa equal
It is matter, canned.
Comparative example 1
A kind of preparation method of calophyllum inophyllum composite fruit juice, includes the following steps:
(1) prepared by calophyllum inophyllum slurries: by the calophyllum inophyllum screened after deseeding machine deseeding, calophyllum inophyllum weight 2.3 after deseeding is added
Pure water again, 0.1 times of white sugar, stir evenly and are beaten, stir evenly and be beaten, then carry out high-temperature sterilization, make
Obtain calophyllum inophyllum pulp；High-temperature sterilization condition: sterilize 16s under the conditions of 123 DEG C；
(2) passion fruit-lemon slurries: by passion fruit decladding, lemon is cleaned and breaks into juice respectively, 0.8% sodium bicarbonate is then added and stirs
It mixes and uniformly carries out high-temperature sterilization, wherein the weight ratio of passion fruit and lemon is 2:1 after decladding；High-temperature sterilization condition: 120 DEG C of items
Sterilize 16s under part；
(3) mixing, micro- fermentation: the calophyllum inophyllum pulp of 80 parts by weight, the field thistle slurries of 25 parts by weight, 15 parts by weight passion fruits-
Lemon slurries are uniformly mixed, in 40 DEG C, CO21.5h is placed in the incubator that concentration value is 5%, obtains mixed raw material juice；
(4) it filters: mixed raw material juice is successively passed through into plate and frame filter press filtering, filtering with microporous membrane；
(5) it sterilizes: after the 10s that sterilizes under the conditions of 93 DEG C, naturally cooling to 55 DEG C；
(6) clarification, separation, homogeneous, canned: it is then allowed to stand 25min, after removing lower sediment, is carried out under the conditions of 28Mpa equal
It is matter, canned.
Comparative example 2
A kind of preparation method of calophyllum inophyllum composite fruit juice, includes the following steps:
(1) prepared by calophyllum inophyllum slurries: by the calophyllum inophyllum screened after deseeding machine deseeding, calophyllum inophyllum weight 2.3 after deseeding is added
Pure water again, 0.1 times of white sugar, stir evenly and are beaten, stir evenly and be beaten, then carry out high-temperature sterilization, make
Obtain calophyllum inophyllum pulp；High-temperature sterilization condition: sterilize 16s under the conditions of 123 DEG C；
(2) field thistle slurries prepare: will fresh field thistle tender leaf cleaning after use steam beating, then by after water-removing field thistle with
Honey is added in container according to the weight ratio of 20:3 is ground and is filtered to remove filter residue, obtains field thistle lapping liquid, then
The weight ratio stirring to pulp that 1:0.4 is pressed with pure water, obtains field thistle slurries；
(3) passion fruit-lemon slurries: by passion fruit decladding, lemon is cleaned and breaks into juice respectively, 0.8% sodium bicarbonate is then added and stirs
It mixes and uniformly carries out high-temperature sterilization, wherein the weight ratio of passion fruit and lemon is 2:1 after decladding；High-temperature sterilization condition: 120 DEG C of items
Sterilize 16s under part；
(4) mixing, micro- fermentation: the calophyllum inophyllum pulp of 80 parts by weight, the field thistle slurries of 25 parts by weight, 15 parts by weight passion fruits-
Lemon slurries are uniformly mixed, in 40 DEG C, CO21.5h is placed in the incubator that concentration value is 5%, obtains mixed raw material juice；
(5) it filters: mixed raw material juice is successively passed through into plate and frame filter press filtering, filtering with microporous membrane；
(6) it sterilizes: after the 10s that sterilizes under the conditions of 93 DEG C, naturally cooling to 55 DEG C；
(7) clarification, separation, homogeneous, canned: it is then allowed to stand 25min, after removing lower sediment, is carried out under the conditions of 28Mpa equal
It is matter, canned.
Comparative example 3
A kind of preparation method of calophyllum inophyllum composite fruit juice, includes the following steps:
(1) prepared by calophyllum inophyllum slurries: by the calophyllum inophyllum screened after deseeding machine deseeding, calophyllum inophyllum weight 2.3 after deseeding is added
Pure water again, 0.1 times of white sugar, stir evenly and are beaten, stir evenly and be beaten, then carry out high-temperature sterilization, make
Obtain calophyllum inophyllum pulp；High-temperature sterilization condition: sterilize 16s under the conditions of 123 DEG C；
(2) field thistle slurries prepare: will fresh field thistle tender leaf cleaning after use steam beating, then by after water-removing field thistle with
Honey is added in container according to the weight ratio of 20:3 is ground and is filtered to remove filter residue, is obtained field thistle lapping liquid, will be pierced
Then youngster's dish lapping liquid and enzymolysis liquid the enzyme digestion reaction 15h at 38 DEG C press the weight ratio stirring to pulp of 1:0.4 with pure water, obtain
To field thistle slurries；The enzymolysis liquid be by pectase, cellulase and deionized water weight ratio be 2:1:1200 mixing and
At；
(3) passion fruit-lemon slurries: by passion fruit decladding, lemon is cleaned and breaks into juice respectively, stirs evenly progress high temperature and goes out
Bacterium, wherein the weight ratio of passion fruit and lemon is 2:1 after decladding；High-temperature sterilization condition: sterilize 16s under the conditions of 120 DEG C；
(4) mixing, micro- fermentation: the calophyllum inophyllum pulp of 80 parts by weight, the field thistle slurries of 25 parts by weight, 15 parts by weight passion fruits-
Lemon slurries are uniformly mixed, in 40 DEG C, CO21.5h is placed in the incubator that concentration value is 5%, obtains mixed raw material juice；
(5) it filters: mixed raw material juice is successively passed through into plate and frame filter press filtering, filtering with microporous membrane；
(6) it sterilizes: after the 10s that sterilizes under the conditions of 93 DEG C, naturally cooling to 55 DEG C；
(7) clarification, separation, homogeneous, canned: it is then allowed to stand 25min, after removing lower sediment, is carried out under the conditions of 28Mpa equal
It is matter, canned.
。
By embodiment 3 and comparative example 1 it can be seen that field thistle is in removal canophyllic acid astringent sense and the aspect hair that extends the shelf life
Very big effect is waved；The enzymolysis process of field thistle is that field thistle plays a role it can be seen from embodiment 3, comparative example 1 and 2
Key；The main function of sodium bicarbonate is the acidity of reconciliation passion fruit and lemon it can be seen from embodiment 3 and comparative example 3.
The basic principles, main features and advantages of the present invention have been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and what is described in the above embodiment and the description is only the present invention
Principle, various changes and improvements may be made to the invention without departing from the spirit and scope of the present invention, these variation and
Improvement is both fallen in the range of claimed invention.The present invention claims protection scope by appended claims and its
Equivalent defines.
Claims (3)
1. a kind of preparation method of calophyllum inophyllum composite fruit juice, which comprises the steps of:
(1) prepared by calophyllum inophyllum slurries: by the calophyllum inophyllum screened after deseeding machine deseeding, calophyllum inophyllum weight 2 ~ 3 after deseeding is added
Pure water again, 0.05 ~ 0.3 times of white sugar, stir evenly and are beaten, stir evenly and be beaten, and then carry out high temperature and go out
Calophyllum inophyllum pulp is made in bacterium；
(2) field thistle slurries prepare: will fresh field thistle tender leaf cleaning after use steam beating, then by after water-removing field thistle with
Honey is according to 10:(1 ~ 2) weight ratio be added in container and ground and be filtered to remove filter residue, obtain field thistle lapping liquid,
By field thistle lapping liquid and enzymolysis liquid at 35 ~ 40 DEG C 12 ~ 18h of enzyme digestion reaction, then with pure water press 1:(0.3 ~ 0.5) weight
Amount obtains field thistle slurries than stirring to pulp；
(3) passion fruit-lemon slurries: by passion fruit decladding, lemon is cleaned and breaks into juice respectively, and 0.5 ~ 1% sodium bicarbonate is then added
Stir evenly carry out high-temperature sterilization, wherein the weight ratio of passion fruit and lemon is 2:1 after decladding；
(4) mixing, micro- fermentation: the calophyllum inophyllum pulp of 75 ~ 85 parts by weight, the field thistle slurries of 20 ~ 30 parts by weight, 5 ~ 30 parts by weight
Passion fruit-lemon slurries are uniformly mixed, in 38 ~ 42 DEG C, CO21 ~ 2h is placed in the incubator that concentration value is 5%, and it is former to obtain mixing
Expect juice；
(5) it filters: mixed raw material juice is successively passed through into plate and frame filter press filtering, filtering with microporous membrane；
(6) it sterilizes: after the 8 ~ 12s that sterilizes under the conditions of 92 ~ 95 DEG C, naturally cooling to 55 DEG C；
(7) clarification, separation, homogeneous, canned: being then allowed to stand 20 ~ 30min, after removing lower sediment, under the conditions of 25 ~ 30Mpa into
It is row homogeneous, canned.
2. the preparation method of calophyllum inophyllum composite fruit juice as described in claim 1, it is characterised in that: in step (2), the enzymolysis liquid
Be by pectase, cellulase and deionized water weight ratio be 2:1:(1000 ~ 1500) mix.
3. the preparation method of calophyllum inophyllum composite fruit juice as described in claim 1, it is characterised in that: in step (1) and (3), high temperature
Sterilising conditions are as follows: sterilize 15 ~ 18s under the conditions of 120 ~ 125 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811015123.7A CN108991305A (en) | 2018-08-31 | 2018-08-31 | A kind of preparation method of calophyllum inophyllum composite fruit juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811015123.7A CN108991305A (en) | 2018-08-31 | 2018-08-31 | A kind of preparation method of calophyllum inophyllum composite fruit juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108991305A true CN108991305A (en) | 2018-12-14 |
Family
ID=64590814
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811015123.7A Pending CN108991305A (en) | 2018-08-31 | 2018-08-31 | A kind of preparation method of calophyllum inophyllum composite fruit juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108991305A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117562196A (en) * | 2024-01-15 | 2024-02-20 | 内蒙古财经大学 | Processing method of self-stabilizing clarification type sea red concentrated juice |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461894A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Preparation method of wild vegetable crisp chips and products |
| CN105028882A (en) * | 2014-06-25 | 2015-11-11 | 刘永 | Processing method for crabapple sweetend rolls |
| CN105192792A (en) * | 2014-11-25 | 2015-12-30 | 沈彩奎 | Potherb nutritious health care drink and preparation method thereof |
| KR20170135308A (en) * | 2016-05-31 | 2017-12-08 | 권오태 | Manufacturing method of cudrania tricuspidate jam |
| CN107568543A (en) * | 2017-11-07 | 2018-01-12 | 梁磊 | A kind of production method of clarification type Calophyllum Inophyllum L juice |
-
2018
- 2018-08-31 CN CN201811015123.7A patent/CN108991305A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461894A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Preparation method of wild vegetable crisp chips and products |
| CN105028882A (en) * | 2014-06-25 | 2015-11-11 | 刘永 | Processing method for crabapple sweetend rolls |
| CN105192792A (en) * | 2014-11-25 | 2015-12-30 | 沈彩奎 | Potherb nutritious health care drink and preparation method thereof |
| KR20170135308A (en) * | 2016-05-31 | 2017-12-08 | 권오태 | Manufacturing method of cudrania tricuspidate jam |
| CN107568543A (en) * | 2017-11-07 | 2018-01-12 | 梁磊 | A kind of production method of clarification type Calophyllum Inophyllum L juice |
Non-Patent Citations (1)
| Title |
|---|
| 蒲彪 等: "《饮料工艺学》", 30 September 2016, 中国农业大学出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117562196A (en) * | 2024-01-15 | 2024-02-20 | 内蒙古财经大学 | Processing method of self-stabilizing clarification type sea red concentrated juice |
| CN117562196B (en) * | 2024-01-15 | 2024-04-09 | 内蒙古财经大学 | Processing method of self-stabilizing clarification type sea red concentrated juice |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106343547A (en) | Preparation method for plant/fruit/vegetable enzymes | |
| CN102511887B (en) | Preparation method of sea-tangle biological beverage | |
| CN104509907A (en) | Composite plant ferment vinegar beverage and preparation method thereof | |
| CN102492601B (en) | Asparagus healthcare vinegar and preparation process | |
| CN104256764B (en) | A kind of compound fruit and vegetable juice fermented health drink | |
| CN103564591A (en) | Preparation method of zinc-rich barley seedling green beverage | |
| CN101019679A (en) | Nutritious sweet potato juice beverage and its production process | |
| CN106947662B (en) | Fermented phyllanthus emblica fruit wine and fruit vinegar and production method thereof | |
| CN102408977B (en) | Piteguo fruit vinegar, fruit vinegar beverage and preparation methods thereof | |
| CN114009556A (en) | Lithocarpus litseifolius fruit Kangpu tea with high antioxidant activity and preparation method and application thereof | |
| CN103040050A (en) | Kiwifruit juice and processes | |
| CN107446780A (en) | A kind of passion fruit health liquor and preparation method thereof | |
| CN109730281A (en) | Fermented tea emblic jelly and preparation method thereof | |
| CN101381664A (en) | Honeymead and honey vinegar brewed by natural plant spice and preparation method thereof | |
| CN112998172A (en) | Red date and hawthorn composite beverage and preparation method thereof | |
| CN107058049A (en) | A kind of brewing method of agaricus bisporus vinegar | |
| CN108991305A (en) | A kind of preparation method of calophyllum inophyllum composite fruit juice | |
| CN105029601A (en) | Orange-flavor huyou fruit vinegar beverage and preparation technology thereof | |
| CN109527304A (en) | A kind of preparation method of fructus lycii concentration Normal juice | |
| CN113287699A (en) | Elaeagnus angustifolia enzyme and preparation process thereof | |
| KR20110012047A (en) | Method for manufacturing health food containing enzyme, and health food | |
| CN108935903A (en) | A kind of preparation method of calophyllum inophyllum haw sheet | |
| CN105394483A (en) | Processing method of concentrated jicama clear juice with good mouthfeel and stable color | |
| CN104957693A (en) | Honey peach flavored Huyou(Citrus changshanensis) fruit vinegar beverage and preparation technology thereof | |
| CN104997106A (en) | Pitaya-flavored Hu pomelo fruit vinegar beverage and preparation technology 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181214 |