CN109259019A - A kind of fermenting beverage producing process - Google Patents
A kind of fermenting beverage producing process Download PDFInfo
- Publication number
- CN109259019A CN109259019A CN201811367026.4A CN201811367026A CN109259019A CN 109259019 A CN109259019 A CN 109259019A CN 201811367026 A CN201811367026 A CN 201811367026A CN 109259019 A CN109259019 A CN 109259019A
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- Prior art keywords
- beverage
- filtrate
- vegetables
- fruits
- temperature
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- 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.)
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 40
- 238000000034 method Methods 0.000 title claims abstract description 22
- 230000008569 process Effects 0.000 title claims abstract description 19
- 239000000706 filtrate Substances 0.000 claims abstract description 20
- 239000004615 ingredient Substances 0.000 claims abstract description 17
- 238000004140 cleaning Methods 0.000 claims abstract description 15
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 14
- 238000001035 drying Methods 0.000 claims abstract description 12
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 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
- 239000005720 sucrose Substances 0.000 claims abstract description 9
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 7
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 7
- 239000011707 mineral Substances 0.000 claims abstract description 7
- 239000011718 vitamin C Substances 0.000 claims abstract description 7
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 6
- 208000037656 Respiratory Sounds Diseases 0.000 claims abstract description 4
- 238000007689 inspection Methods 0.000 claims abstract description 4
- 231100000241 scar Toxicity 0.000 claims abstract description 4
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 239000000047 product Substances 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 7
- 238000004821 distillation Methods 0.000 claims description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 3
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 3
- 238000013019 agitation Methods 0.000 claims description 3
- 239000011575 calcium Substances 0.000 claims description 3
- 229910052791 calcium Inorganic materials 0.000 claims description 3
- 235000013409 condiments Nutrition 0.000 claims description 3
- 238000004090 dissolution Methods 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000011777 magnesium Substances 0.000 claims description 3
- 229910052749 magnesium Inorganic materials 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000011574 phosphorus Substances 0.000 claims description 3
- 229910052698 phosphorus Inorganic materials 0.000 claims description 3
- 239000011591 potassium Substances 0.000 claims description 3
- 229910052700 potassium Inorganic materials 0.000 claims description 3
- 230000001105 regulatory effect Effects 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 240000000111 Saccharum officinarum Species 0.000 claims 1
- 235000007201 Saccharum officinarum Nutrition 0.000 claims 1
- 230000008676 import Effects 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 11
- 230000000694 effects Effects 0.000 abstract description 8
- 230000000295 complement effect Effects 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000002604 ultrasonography Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L33/15—Vitamins
-
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of fermenting beverage producing process, S1, ingredient inspection: having crackle, pastiness for surface in raw material using automatic material selecting machine and have the fruits and vegetables of scar to pick out, and qualified fruits and vegetables are refrigerated；S2, cleaning: the qualified fruits and vegetables selected above being delivered to inside cleaning case using conveyer belt and are cleaned, and cleaning case is made of hot air blower, ultraviolet ray drying box, and drying temperature is 80~85 DEG C, drying time 30-45s.Compared with the production method that traditional beverage produces, by the way that vitamin C, sucrose and minerals are added in ingredient, beverage inside complementary element can be effectively improved, increases user and uses health.By using means are filtered for multiple times, the purity of beverage filtrate can be effectively improved, and then guarantee beverage processing effect；Process flow is simplified, and beverage production efficiency is substantially increased, and reduces processing cost, realizes automation processing.
Description
Technical field
The present invention relates to property material beverage processing production technical fields, and more specifically more particularly to a kind of fermented type is drunk
Expect producing process.
Background technique
Beverage, that is, drink is the liquid for people or livestock consumption, it be by quantitative package, for directly drink or by
Certain proportion, which is reconstituted or brewed with water, to be drunk, and ethanol content (mass component) is no more than 0.5% product, and beverage can also be divided into
Beverage underflow or solid forms, its effect is to quench one's thirst, provide nutrition or refresh oneself, at present during beverage processing, due to original
Material select excessively arbitrarily, and then influence later period beverage product quality, wherein in process of production, due to filtrate consummate degree compared with
Difference, to influence beverage processing quality.Therefore the purity of beverage occupies this important shadow to beverage product using effect and performance
Sound position, but the manufacturing process complex procedures of existing beverage, are difficult to realize and simplify, for this purpose, it is proposed that a kind of fermentation
Type beverage processing production technology.
Summary of the invention
The purpose of the present invention is to solve disadvantages existing in the prior art, and a kind of fermenting beverage processing proposed
Production technology, compared with the production method that traditional beverage produces, by the way that vitamin C, sucrose and minerals are added in ingredient,
Beverage inside complementary element can be effectively improved, increases user and uses health.It, can be effective by using means are filtered for multiple times
The purity of beverage filtrate is improved, and then guarantees beverage processing effect；Process flow is simplified, and beverage production effect is substantially increased
Rate reduces processing cost, realizes automation processing.
To achieve the above object, the invention provides the following technical scheme: a kind of fermenting beverage producing process, including
Following steps:
S1, ingredient inspection: surface in raw material there are into crackle, pastiness using automatic material selecting machine and there are the fruits and vegetables of scar to select
Out, and by qualified fruits and vegetables it refrigerates；
S2, cleaning: the qualified fruits and vegetables selected above being delivered to inside cleaning case using conveyer belt and are cleaned, cleaning case
It is made of hot air blower, ultraviolet ray drying box, drying temperature is 80~85 DEG C, drying time 30-45s；
S3, condiment mixing: the raw material and auxiliary ingredients after cleaning are added in blend tank according to the ratio, are stirred
It is even, it is wherein that vacuum is processed, and is extracted out blend tank inner air using vacuum pump inside blend tank, hybrid mode is using ultrasound
Wave hybrid mode；
S4, centrifugal filtration: above-mentioned mixed liquor is imported in filtering tank, using centrifugal force as motive force, has filtering
Having in the rotary drum of hole for medium (such as strainer, filter cloth) separates the solid matter in mixed liquor, goes out to be arranged 4-6 layers in leakage fluid dram
Gauze is filtered；
S5, distillation: introducing alembic for filtered filtrate, and alembic is sealed and passes through high-temperature heating promotion and is steamed
Tank internal temperature is evaporated, using high temperature filtrate is evaporated and is separated again with the solid matter in filtrate, consummate filtrate is obtained；
S6, fermentation: mixed raw material and auxiliary ingredients are drained into fermentor, while being added centainly into fermentor
Sucrose, after its dissolution after, by fermentation temperature regulating thermostatic；Accessed for 3% lactobacillus-fermented certain time, while in fermentation process
It is primary every 5min agitation；
S7, finished product assembly: passing through above-mentioned operation, filtrate after processing is completed is introduced diversion pipe, and lead in conjunction with flow valve
Enter and be sealed assembly in bottle, is refrigerated after the assembly is completed.
Preferably, auxiliary ingredients be 0.02%-0.10% vitamin C, the sucrose of 1%-5%, 0.03-0.05% calcium,
The minerals such as the 0.02-0.03% substances such as 0.01-0.15% phosphorus, 0.01-0.02% potassium, 0.015-0.03% magnesium.
Preferably, in distillation process, vapo(u)rizing temperature is 80-120 DEG C.
Preferably, in finished product assembling process, wherein refrigerated storage temperature are as follows: 0-4 DEG C.
Technical effect and advantage of the invention:
1, by addition vitamin C, sucrose and minerals in ingredient, beverage inside complementary element can be effectively improved,
Increase user and uses health.
2, by using means are filtered for multiple times, the purity of beverage filtrate can be effectively improved, and then guarantees beverage processing effect
Fruit.
3, process flow is simplified, and substantially increases beverage production efficiency, reduces processing cost, realizes automation processing.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, below in conjunction with specific embodiment, to this
Invention is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, not
For limiting the present invention.Based on the embodiments of the present invention, those of ordinary skill in the art are not before making creative work
Every other embodiment obtained is put, shall fall within the protection scope of the present invention.
Embodiment
A kind of fermenting beverage producing process, includes the following steps:
S1, ingredient inspection: surface in raw material there are into crackle, pastiness using automatic material selecting machine and there are the fruits and vegetables of scar to select
Out, and by qualified fruits and vegetables it refrigerates；
S2, cleaning: the qualified fruits and vegetables selected above being delivered to inside cleaning case using conveyer belt and are cleaned, cleaning case
It is made of hot air blower, ultraviolet ray drying box, drying temperature is 80~85 DEG C, drying time 30-45s；
S3, condiment mixing: the raw material and auxiliary ingredients after cleaning are added in blend tank according to the ratio, are stirred
It is even, it is wherein that vacuum is processed, and is extracted out blend tank inner air using vacuum pump inside blend tank, hybrid mode is using ultrasound
Wave hybrid mode；
S4, centrifugal filtration: above-mentioned mixed liquor is imported in filtering tank, using centrifugal force as motive force, has filtering
Having in the rotary drum of hole for medium (such as strainer, filter cloth) separates the solid matter in mixed liquor, goes out to be arranged 4-6 layers in leakage fluid dram
Gauze is filtered；
S5, distillation: introducing alembic for filtered filtrate, and alembic is sealed and passes through high-temperature heating promotion and is steamed
Tank internal temperature is evaporated, using high temperature filtrate is evaporated and is separated again with the solid matter in filtrate, consummate filtrate is obtained；
S6, fermentation: mixed raw material and auxiliary ingredients are drained into fermentor, while being added centainly into fermentor
Sucrose, after its dissolution after, by fermentation temperature regulating thermostatic；Accessed for 3% lactobacillus-fermented certain time, while in fermentation process
It is primary every 5min agitation；
S7, finished product assembly: passing through above-mentioned operation, filtrate after processing is completed is introduced diversion pipe, and lead in conjunction with flow valve
Enter and be sealed assembly in bottle, is refrigerated after the assembly is completed.
Preferably, auxiliary ingredients be 0.02%-0.10% vitamin C, the sucrose of 1%-5%, 0.03-0.05% calcium,
The minerals such as the 0.02-0.03% substances such as 0.01-0.15% phosphorus, 0.01-0.02% potassium, 0.015-0.03% magnesium.
Preferably, in distillation process, vapo(u)rizing temperature is 80-120 DEG C.
Preferably, in finished product assembling process, wherein refrigerated storage temperature are as follows: 0-4 DEG C.
In summary: a kind of fermenting beverage producing process provided by the invention, the system produced with traditional beverage
It is compared as method, by addition vitamin C, sucrose and minerals in ingredient, beverage inside complementary element can be effectively improved,
Increase user and uses health.By using means are filtered for multiple times, the purity of beverage filtrate can be effectively improved, and then guarantee drink
Expect processing effect；Process flow is simplified, and beverage production efficiency is substantially increased, and reduces processing cost, realizes automation processing.
Finally, it should be noted that the foregoing is only a preferred embodiment of the present invention, it is not intended to restrict the invention,
Although the present invention is described in detail referring to the foregoing embodiments, for those skilled in the art, still may be used
To modify the technical solutions described in the foregoing embodiments or equivalent replacement of some of the technical features,
All within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on should be included in of the invention
Within protection scope.
Claims (4)
1. a kind of fermenting beverage producing process, characterized by the following steps:
S1, ingredient inspection: having crackle, pastiness for surface in raw material using automatic material selecting machine and have the fruits and vegetables of scar to pick out,
And qualified fruits and vegetables are refrigerated；
S2, cleaning: the qualified fruits and vegetables selected above are delivered to inside cleaning case using conveyer belt and are cleaned, cleaning case is by warm
Wind air blower, ultraviolet ray drying box composition, drying temperature are 80~85 DEG C, drying time 30-45s；
S3, condiment mixing: by the raw material and auxiliary ingredients after cleaning, being added in blend tank according to the ratio, be uniformly mixed,
It is that vacuum is processed, and is extracted out blend tank inner air using vacuum pump inside middle blend tank, hybrid mode is mixed using ultrasonic wave
Conjunction mode；
S4, centrifugal filtration: above-mentioned mixed liquor is imported in filtering tank, using centrifugal force as motive force, with filter medium
Having in the rotary drum of hole for (such as strainer, filter cloth) separates the solid matter in mixed liquor, goes out 4-6 layers of gauze are arranged in leakage fluid dram
It is filtered；
S5, distillation: introducing alembic for filtered filtrate, and alembic is sealed and passes through high-temperature heating promotion alembic
Internal temperature evaporates filtrate using high temperature and separates again with the solid matter in filtrate, obtains consummate filtrate；
S6, fermentation: mixed raw material and auxiliary ingredients are drained into fermentor, while certain sugarcane being added into fermentor
Sugar, after its dissolution, by fermentation temperature regulating thermostatic；Accessed for 3% lactobacillus-fermented certain time, at the same in fermentation process every
5min agitation is primary；
S7, finished product assembly: passing through above-mentioned operation, filtrate after processing is completed is introduced diversion pipe, and flow valve is combined to import bottle
In be sealed assembly, refrigerated after the assembly is completed.
2. a kind of fermenting beverage producing process according to claim 1, it is characterised in that: auxiliary ingredients are
0.02%-0.10% vitamin C, the sucrose of 1%-5%, 0.03-0.05% calcium, 0.01-0.15% phosphorus, 0.01-0.02% potassium,
The minerals such as the 0.02-0.03% substance such as 0.015-0.03% magnesium.
3. a kind of fermenting beverage producing process according to claim 1, it is characterised in that: in distillation process,
Vapo(u)rizing temperature is 80-120 DEG C.
4. a kind of fermenting beverage producing process according to claim 1, it is characterised in that: in finished product assembling process
In, wherein refrigerated storage temperature are as follows: 0-4 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811367026.4A CN109259019A (en) | 2018-11-16 | 2018-11-16 | A kind of fermenting beverage producing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811367026.4A CN109259019A (en) | 2018-11-16 | 2018-11-16 | A kind of fermenting beverage producing process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109259019A true CN109259019A (en) | 2019-01-25 |
Family
ID=65189594
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811367026.4A Pending CN109259019A (en) | 2018-11-16 | 2018-11-16 | A kind of fermenting beverage producing process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109259019A (en) |
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|---|---|---|---|---|
| CN1739402A (en) * | 2004-08-27 | 2006-03-01 | 王艳 | Functional beverage for lowering cholesterol and its prepn process |
| CN101156709A (en) * | 2007-11-14 | 2008-04-09 | 四川大学 | Apple normal juice zymolysis process technology |
| CN102669651A (en) * | 2011-03-16 | 2012-09-19 | 朱轶锴 | Natural health-care oral liquid and preparation method thereof |
| CN104543004A (en) * | 2014-12-29 | 2015-04-29 | 江苏三益堂保健食品有限公司 | Preparation method and application of bio-fermentation gingko concentrated juice |
| CN106071600A (en) * | 2016-06-30 | 2016-11-09 | 潜山县有余瓜蒌开发有限责任公司 | A kind of liver-protecting and alcoholism-relieving Fructus Trichosanthis juice and preparation method thereof |
| CN106343306A (en) * | 2016-08-24 | 2017-01-25 | 韦克康 | Method for preparing healthy oral liquid |
| CN106578794A (en) * | 2016-12-01 | 2017-04-26 | 李恒 | Fermented fruit and vegetable juice beverage preparation process |
| CN108770968A (en) * | 2018-07-10 | 2018-11-09 | 致纯食品股份有限公司 | A kind of lotus leaf teabag drink and preparation method thereof |
-
2018
- 2018-11-16 CN CN201811367026.4A patent/CN109259019A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1739402A (en) * | 2004-08-27 | 2006-03-01 | 王艳 | Functional beverage for lowering cholesterol and its prepn process |
| CN101156709A (en) * | 2007-11-14 | 2008-04-09 | 四川大学 | Apple normal juice zymolysis process technology |
| CN102669651A (en) * | 2011-03-16 | 2012-09-19 | 朱轶锴 | Natural health-care oral liquid and preparation method thereof |
| CN104543004A (en) * | 2014-12-29 | 2015-04-29 | 江苏三益堂保健食品有限公司 | Preparation method and application of bio-fermentation gingko concentrated juice |
| CN106071600A (en) * | 2016-06-30 | 2016-11-09 | 潜山县有余瓜蒌开发有限责任公司 | A kind of liver-protecting and alcoholism-relieving Fructus Trichosanthis juice and preparation method thereof |
| CN106343306A (en) * | 2016-08-24 | 2017-01-25 | 韦克康 | Method for preparing healthy oral liquid |
| CN106578794A (en) * | 2016-12-01 | 2017-04-26 | 李恒 | Fermented fruit and vegetable juice beverage preparation process |
| CN108770968A (en) * | 2018-07-10 | 2018-11-09 | 致纯食品股份有限公司 | A kind of lotus leaf teabag drink and preparation method thereof |
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| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190125 |
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