CN109363020A - A kind of preparation method of orange beverage - Google Patents
A kind of preparation method of orange beverage Download PDFInfo
- Publication number
- CN109363020A CN109363020A CN201811195138.6A CN201811195138A CN109363020A CN 109363020 A CN109363020 A CN 109363020A CN 201811195138 A CN201811195138 A CN 201811195138A CN 109363020 A CN109363020 A CN 109363020A
- Authority
- CN
- China
- Prior art keywords
- orange
- preparation
- juice
- added
- resin
- 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
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
- A23L2/04—Extraction of juices
- A23L2/06—Extraction of juices from citrus fruits
-
- 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
-
- 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
- A23L2/80—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by adsorption
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth 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)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention discloses a kind of preparation method of orange beverage, belong to field of beverage, it include pretreatment, pericarp processing, mixing, sterilization and etc., and absorption bitter taste, the adsorbent resin preparation method thereof are carried out using absorption resin are as follows: use the calcium chloride solution that mass fraction is 5-10% as water phase, and the oily phase of water phase quality 30-50% is added, stirring is warming up to 80 DEG C or more and keeps the temperature 2 hours, continue to be warming up to 90 DEG C of heat preservations 10 hours, then filtration washing, preparation absorption resin.
Description
Technical field
The present invention relates to a kind of preparation methods of orange beverage, belong to technical field of food beverage.
Background technique
With the raising of industrial automation level and the raising of quality of life, people can enjoy various more and more
Beverage is for quenching one's thirst.The beverage sold currently on the market is multifarious, many kinds of, such as soda, fruit drink, cream drink
Material, tea beverage etc..Wherein fruit drink is made of the juicing of various fruit, and nutrition is relatively abundanter, contains multivitamin, You Yiwei
Raw element C is most, and the minerals such as calcic, phosphorus (inorganic salts).And orange beverage can also be mended other than can be with replenishing vitamins C
Potassium, riboflavin increase the content of high-quality cholesterol in vivo, prevent heart disease and headstroke.
Currently on the market usually production orange beverage, be squeeze the juice after removing the peel orange or belt leather squeeze the juice, pulp
It separately squeezes the juice with pericarp, then removes pericarp bitter taste, remix the few of production orange juice, be primarily due in orange peel containing more
Bitter principle, in the process of production and processing, phenomena such as being easy to produce precipitating and bitter taste, seriously affects the further hair of orange juice processing
Exhibition.
In some cases, it is adsorbed using absorption resin, but existing absorption resin adsorption time is long, water absorption rate
It is low, at high cost, and existing absorption resin is mostly to mix pericarp and pulp to adsorb together, is caused in absorption bitter taste
Meanwhile a part itself for also having adsorbed fruit juice is fragrant and sweet, affects the mouthfeel of beverage.
Summary of the invention
It is an object of the invention to: in view of the above problems, provide it is a kind of it is in good taste, additive is few, utmostly
Retain the preparation method of the orange beverage of orange nutrition.
The present invention is achieved through the following technical solutions:
A kind of preparation method of orange beverage, including the following steps:
(1) it pre-processes: after the peeling of fresh orange, obtaining pulp and pericarp, by pulp crushing, juicing obtains new orange
Juice, crosses homogenizer under normal temperature conditions, and homogenization pressure 5-8MP obtains homogeneous orange juice；
(2) pericarp is handled: will obtain pericarp slurry after peel crushing, the water that pericarp starches 2-3 times of weight is added, then adds
Pectase and cellulase digest 60-80min under the conditions of 40 DEG C, and under the conditions of 80 DEG C after enzyme deactivation, filtering obtains clear liquid, will
Clear liquid obtains peel juice by absorption resin；Wherein, the amount for adsorbing resin is 4-5 times of clear liquid weight, adsorption time 10-
20 minutes, adsorption temp was 12 DEG C -15 DEG C, and absorption pH value is 7.5, and above-mentioned adsorption temp and time and pH value can make
Absorption resin can effectively absorb the bitter taste in pericarp.
(3) it mixes: peel juice obtained in homogeneous orange juice obtained in step (1) and step (2) is mixed to get mixing
Xanthan gum, citric acid, xylitol and stevioside glycosides are added in juice, and after being sufficiently mixed uniformly, homogenizer is crossed under the conditions of 40-45 DEG C,
Homogenization pressure is 7-10MP, obtains orange juice；
(4) sterilize: orange juice obtained in step (3) sterilizes 15-20min under the conditions of 80-85 DEG C；Packaging is completed in sterilization
After orange beverage can be obtained.
Wherein, the total amount of the pectase and cellulase of addition is the 1-3% that pericarp starches weight；Xanthan gum, lemon is added
Acid, xylitol and stevioside glycosides are 1-2%, 0.02-0.04%, 0.03-0.05% and 0.01-0.02% of mixed juice weight.
As an improvement, the invention discloses a kind of preparation method of orange beverage, the weight ratio of pectase and cellulase
For 1:1.
As an improvement, the invention discloses a kind of preparation method of orange beverage, the citric acid and sweet tea that are added in step (3)
The weight ratio of leaf chrysanthemum glycosides is 2:1.
As an improvement, it is respectively mixed juice weight that xanthan gum, citric acid, xylitol and stevioside glycosides are added in step (3)
2%, 0.02%, 0.05% and 0.01%.
According to the orange beverage that the preparation method is prepared, in good taste, additive is few, utmostly retains
The advantages that orange nutrition.
In order to mention the adsorption efficiency of high water-absorbing resin, the present invention uses a kind of homemade absorption resin, the absorption resin
For macroporous absorbent resin, the adsorbent resin preparation method thereof are as follows: use calcium chloride solution that mass fraction is 5-10% as water
Phase, and the oily phase of water phase quality 30-50% is added, stirring is warming up to 80 DEG C or more and keeps the temperature 2 hours, continues to be warming up to 90 DEG C of heat preservations
10 hours, then resin was adsorbed in filtration washing, preparation；
The oil mutually includes 100 parts of butyl acetates, 10-20 parts of N, N '-methylene-bisacrylamide, 5-10 parts of benzene second
Simultaneously pore-foaming agent and di-t-butyl peroxide is added in alkene, 5-10 part terephthalic acid (TPA).
Above-mentioned special absorption resin can satisfy in the case where not influencing beverage mouthfeel, only adsorbs its bitter taste, does not produce
Raw side effect, adsorption effect are good.
The invention also discloses the adsorbent equipment of a kind of pair of clear liquid processing, absorption resin is equipped with inside the adsorbent equipment.It should
Adsorbent equipment includes cylinder and the filter core positioned at inner barrel, and the cylinder is cylinder, and filter core is close to cylinder inboard wall, filter
In-core is fixed with absorption resin, and filter core and cylinder are coaxial, and filter core can be rotated around the axial direction of cylinder, the top of the cylinder
Equipped with an entrance, clear liquid enters cylinder out of entrance, goes out after being adsorbed with water-absorbing resin from the side for being located at cylinder body bottom
Mouth discharge.The filter core from bottom, the filter core is interior to be equipped with the filter full of filter core, and filter is equipped with frame, and frame is equipped with admittedly
Surely the net of resin is adsorbed, and clear liquid is enabled to pass through filter, is a shell around filter, filter and shell are fixed, filter
Central part is a newel, and newel drives filter and housing into rotation, between shell and cylinder by the connection such as bearing so that
It is relatively rotatable to each other between shell and cylinder, newel and driving device connection, in a preferred approach, driving device can be
Gear.
After being adsorbed with the adsorbent equipment to clear liquid, the static defect of traditional adsorbent equipment, static suction are overcome
On the one hand adsorption device is easy so that being plugged, on the one hand the contact of absorption resin and clear liquid is bad, and adsorption effect is poor.This hair
Bright adsorbent equipment is fixed by filter by resin dispersion is adsorbed, and the space that absorption resin accounts for is big, but adsorbs resin distribution
Compare scattered, clear liquid will not be blocked, absorption property is good.
The beneficial effects of the present invention are:
Preparation method of the present invention is simple, by filtering the bitter taste with Adsorption orange peel, improves the value of orange peel, passes through
Twice homogenization, so that orange juice is more stable, the orange beverage prepared has the original flavor of orange, good mouthfeel and stability
It is good.
Adsorption effect of the invention is high simultaneously, soak time is short, fruit juice and will not influence substantially without bitter taste after absorption
Other effective components.
Detailed description of the invention
Fig. 1 is structural schematic diagram of the invention；
Fig. 2 is the schematic diagram of other side observation；
Fig. 3 is the schematic diagram of filter core
Marked in the figure: 1- cylinder, 101- entrance, the outlet 102-, 2- filter core, 201- filter, 202- newel, 203- tooth
Wheel.
Specific embodiment
Embodiment 1
A kind of preparation method of orange beverage, including the following steps:
(1) it pre-processes: after the peeling of fresh orange, obtaining pulp and pericarp, by pulp crushing, juicing obtains new orange
Juice, crosses homogenizer under normal temperature conditions, and homogenization pressure 8MP obtains homogeneous orange juice；
(2) pericarp is handled: will obtain pericarp slurry after peel crushing, the water that pericarp starches 3 times of weight is added, then adds fruit
Glue enzyme and cellulase digest 80min under the conditions of 40 DEG C, and under the conditions of 80 DEG C after enzyme deactivation, filtering obtains clear liquid, by clear liquid
By adsorbing resin, peel juice is obtained；Wherein, the amount for adsorbing resin is 4 times of clear liquid weight, clear liquid by absorption resin when
Between be 10min；
(3) it mixes: peel juice obtained in homogeneous orange juice obtained in step (1) and step (2) is mixed to get mixing
Xanthan gum, citric acid, xylitol and stevioside glycosides are added in juice, after being sufficiently mixed uniformly, homogenizer are crossed under the conditions of 40 DEG C,
Matter pressure is 10MP, obtains orange juice；
(4) sterilize: orange juice obtained in step (3) sterilizes 20min under the conditions of 80 DEG C；After packaging is completed in sterilization
Obtain orange beverage.
Wherein, the total amount of the pectase and cellulase of addition is that pericarp starches the 3% of weight；Be added xanthan gum, citric acid,
Xylitol and stevioside glycosides are 2%, 0.02%, 0.05% and the 0.01% of mixed juice weight.
The weight ratio of a kind of preparation method of orange beverage, pectase and cellulase is 1:1.
Embodiment 2
A kind of preparation method of orange beverage, including the following steps:
(1) it pre-processes: after the peeling of fresh orange, obtaining pulp and pericarp, by pulp crushing, juicing obtains new orange
Juice, crosses homogenizer under normal temperature conditions, and homogenization pressure 5MP obtains homogeneous orange juice；
(2) pericarp is handled: will obtain pericarp slurry after peel crushing, the water that pericarp starches 2 times of weight is added, then adds fruit
Glue enzyme and cellulase digest 60min under the conditions of 40 DEG C, and under the conditions of 80 DEG C after enzyme deactivation, filtering obtains clear liquid, by clear liquid
By adsorbing resin, peel juice is obtained；Wherein, the amount for adsorbing resin is 5 times of clear liquid weight, clear liquid by absorption resin when
Between be 12min；
(3) it mixes: peel juice obtained in homogeneous orange juice obtained in step (1) and step (2) is mixed to get mixing
Xanthan gum, citric acid, xylitol and stevioside glycosides are added in juice, after being sufficiently mixed uniformly, homogenizer are crossed under the conditions of 45 DEG C,
Matter pressure is 7MP, obtains orange juice；
(4) sterilize: orange juice obtained in step (3) sterilizes 15min under the conditions of 85 DEG C；After packaging is completed in sterilization
Obtain orange beverage.
Wherein, the total amount of the pectase and cellulase of addition is that pericarp starches the 1% of weight；Be added xanthan gum, citric acid,
Xylitol and stevioside glycosides are 1%, 0.04%, 0.03% and the 0.02% of mixed juice weight.
The weight ratio of a kind of preparation method of orange beverage, pectase and cellulase is 1:1.
A kind of to remove bitter absorption resin for orange beverage, resin is that the present invention uses a kind of homemade absorption resin, institute
The absorption resin stated is macroporous absorbent resin, the adsorbent resin preparation method thereof are as follows: the chlorination for being 5-10% with mass fraction
The oily phase of water phase quality 30-50% is added as water phase in calcium solution, and stirring is warming up to 80 DEG C or more and keeps the temperature 2 hours, after of continuing rising
Temperature keeps the temperature 10 hours to 90 DEG C, then filtration washing, and the post-processing step of preparation absorption this preparation method of resin absorption resin can
Referenced patent application CN201710411666.X or other prepare the prior art of macroreticular resin.
The oil mutually includes 100 parts of butyl acetates, 10-20 parts of N, N '-methylene-bisacrylamide, 5-10 parts of benzene second
Simultaneously pore-foaming agent and di-t-butyl peroxide is added in alkene, 5-10 part terephthalic acid (TPA).
The absorption resin property index being prepared is as follows:
Wherein in a preferred embodiment, the present invention discloses the adsorbent equipment to clear liquid processing, as shown in Figure 1, should
Absorption resin is equipped with inside adsorbent equipment.The adsorbent equipment includes cylinder 1 and the filter core 2 inside cylinder 1, the cylinder
Body is cylinder, and filter core is close to 1 inner wall of cylinder, and absorption resin is fixed in filter core, and filter core and cylinder 1 are coaxial, and filter core 2 can be around
The axial rotation of cylinder, the top of the cylinder be equipped with an entrance 101, clear liquid enters cylinder out of entrance, with water suction
Resin is discharged after being adsorbed from the side exit 102 for being located at cylinder body bottom.As shown in Fig. 2, the filter core from bottom, the filter core
Interior to be equipped with the filter full of filter core, filter is equipped with frame, and frame is equipped with the net of fixed absorption resin, and enables to clear
Liquid passes through filter, is a shell around filter, and filter and shell are fixed, and filter central part is a newel 202, and newel drives
Filter and housing into rotation, by the connections such as bearing so that be relatively rotatable to each other between shell and cylinder between shell and cylinder,
Newel and driving device connection.
After being adsorbed with the adsorbent equipment to clear liquid, the static defect of traditional adsorbent equipment, static suction are overcome
On the one hand adsorption device is easy to be plugged, on the one hand adsorb resin and the contact of clear liquid is bad, adsorption effect is poor.Of the invention
Adsorbent equipment is fixed by filter by resin dispersion is adsorbed, and the space that absorption resin accounts for is big, but adsorbs the comparison of resin distribution
It dissipates, clear liquid will not be blocked, absorption property is good.
The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (6)
1. a kind of preparation method of orange beverage, which is characterized in that including the following steps:
(1) it pre-processes: after the peeling of fresh orange, obtaining pulp and pericarp, by pulp crushing, juicing obtains new fresh orange-juice, mistake
Homogenizer obtains homogeneous orange juice；
(2) pericarp is handled: will obtain pericarp slurry after peel crushing, the water that pericarp starches 2-3 times of weight is added, then adds pectin
Enzyme and cellulase digest 60-80min under the conditions of 40 DEG C, enzyme deactivation under the conditions of 80 DEG C, and filtering obtains clear liquid, adjust clear liquid
PH value obtains peel juice by clear liquid by absorption resin；Wherein, the amount for adsorbing resin is 4-5 times of clear liquid weight, absorption temperature
Degree is 12 DEG C -15 DEG C, pH value 7.5, and clear liquid is 10-20min by the time of absorption resin；
(3) it mixes: peel juice obtained in homogeneous orange juice obtained in step (1) and step (2) being mixed to get mixed juice, is added
Enter xanthan gum, citric acid, xylitol and stevioside glycosides, after being sufficiently mixed uniformly, crosses homogenizer, obtain orange juice；
(4) sterilize: orange beverage can be obtained in packaging after the sterilization of orange juice obtained in step (3)；
Wherein, the total amount of the pectase and cellulase of addition is the 1-3% that pericarp starches weight；Xanthan gum, citric acid, wood is added
Sugar alcohol and stevioside glycosides respectively are 1-2%, 0.02-0.04%, 0.03-0.05% and 0.01- of mixed juice weight
0.02%.
2. the preparation method of orange beverage according to claim 1, the adsorbent resin preparation method thereof are as follows: with mass fraction be 5-
The oily phase of water phase quality 30-50% is added as water phase in 10% calcium chloride solution, and stirring is warming up to 80 DEG C or more and keeps the temperature 2
Hour, continue to be warming up to 90 DEG C of heat preservations 10 hours, then filtration washing, obtains absorption resin；
The oil mutually includes 100 parts of butyl acetates, 10-20 parts of N, N '-methylene-bisacrylamide, 5-10 part styrene, 5-10
Simultaneously pore-foaming agent and di-t-butyl peroxide is added in part terephthalic acid (TPA).
3. the preparation method of orange beverage according to claim 1, step (1) homogeneous is progress, homogenization pressure at normal temperature
For 5-8MP；Step (2) homogeneous carries out under the conditions of 40-45 DEG C, homogenization pressure 7-10MP.
4. the preparation method of orange beverage according to claim 1, which is characterized in that the weight ratio of pectase and cellulase
For 1:1.
5. the preparation method of orange beverage according to claim 1, which is characterized in that the citric acid being added in step (3)
Weight ratio with stevioside glycosides is 2:1.
6. a kind of preparation method of orange beverage according to claim 1 or 3, which is characterized in that be added in step (3) yellow
Virgin rubber, citric acid, xylitol and stevioside glycosides are respectively 2%, 0.02%, 0.05% and the 0.01% of mixed juice weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811195138.6A CN109363020A (en) | 2018-10-15 | 2018-10-15 | A kind of preparation method of orange beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811195138.6A CN109363020A (en) | 2018-10-15 | 2018-10-15 | A kind of preparation method of orange beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109363020A true CN109363020A (en) | 2019-02-22 |
Family
ID=65397740
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811195138.6A Pending CN109363020A (en) | 2018-10-15 | 2018-10-15 | A kind of preparation method of orange beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109363020A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20030064144A1 (en) * | 1998-12-10 | 2003-04-03 | Chu Osvaldo A. | Juice processing incorporating resin treatment |
| CN1915113A (en) * | 2005-06-29 | 2007-02-21 | 热带产品公司 | Citrus peel juice |
| CN102164511A (en) * | 2008-08-29 | 2011-08-24 | 热带产品公司 | Naturally sweetened juice beverage products |
| CN102190753A (en) * | 2010-03-19 | 2011-09-21 | 周家付 | Preparation method for macroporous weak-acidic cation exchange resin |
-
2018
- 2018-10-15 CN CN201811195138.6A patent/CN109363020A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20030064144A1 (en) * | 1998-12-10 | 2003-04-03 | Chu Osvaldo A. | Juice processing incorporating resin treatment |
| CN1915113A (en) * | 2005-06-29 | 2007-02-21 | 热带产品公司 | Citrus peel juice |
| CN102164511A (en) * | 2008-08-29 | 2011-08-24 | 热带产品公司 | Naturally sweetened juice beverage products |
| CN102190753A (en) * | 2010-03-19 | 2011-09-21 | 周家付 | Preparation method for macroporous weak-acidic cation exchange resin |
Non-Patent Citations (4)
| Title |
|---|
| [英]G.G.伯奇等主编: "《酶与食品加工》", 31 March 1991, 轻工业出版社 * |
| 何天白等: "《功能高分子与新技术》", 31 January 2001, 化学工业出版社材料科学与工程出版中心 * |
| 周皓等: ""PET瓶装橙汁饮料沉淀机理与预防"", 《PET瓶装橙汁饮料沉淀机理与预防》 * |
| 张光华编: "《水处理化学品制备与应用指南》", 30 October 2003, 中国石化出版社出版发行 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103141908B (en) | Acerola cherry fruit powder and preparation method thereof | |
| CN106805176B (en) | Okra polysaccharide health-care jelly and preparation method thereof | |
| CN102940289A (en) | Method for preparing gold bead health beverage | |
| CN109793129A (en) | Yam drink preparation method | |
| WO2018018358A1 (en) | Preparation process for clear apple juice concentrate | |
| CN109730220A (en) | The preparation method of pyracantha fortuneana fruit concentration juice | |
| CN109221860A (en) | A kind of black jerusalem artichoke Cranberry drinks and preparation method thereof | |
| CN105249088B (en) | A kind of preparation method of pineapple concentration juice | |
| CN113785922A (en) | Preparation method of hawthorn fruit juice | |
| CN104489820A (en) | Method for preparing dragon fruit liquid | |
| CN112493383A (en) | Hawthorn beverage rich in alpha-linolenic acid and maslinic acid and preparation method thereof | |
| CN100453601C (en) | Prepn process of natural liquid blueberry pigment | |
| CN109363020A (en) | A kind of preparation method of orange beverage | |
| CN112120137A (en) | Production method of novel dietary fiber solid beverage | |
| CN111357846A (en) | Lycium ruthenicum murr and chrysanthemum honey tea and preparation method thereof | |
| CN105901458A (en) | Black rice solid beverage and preparation method thereof | |
| JP2020078285A (en) | Beverage containing chitosan | |
| CN107760553A (en) | A kind of globe artichoke compound fruit vinegar and preparation method | |
| CN108185239A (en) | Blackberry, blueberry sea-buckthorn compound health stoste and preparation method thereof | |
| CN104082808A (en) | Fermentation Nanguo pear beverage and preparation method thereof | |
| CN113925102A (en) | Herbal tea with effects of relieving hangover, nourishing liver, clearing heat and quenching thirst, and its preparation method | |
| CN111000014A (en) | Processing technology of ready-to-drink aronia melanocarpa tea beverage | |
| WO2020253232A1 (en) | Citrus piece processing method directly utilizing acid-alkali process water | |
| CN109105695A (en) | A kind of apple composite fruit juice and preparation method thereof | |
| CN112006195A (en) | Method for removing bitter taste of beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190222 |