CN109430612A - 一种红枣枸杞汁及其生产方法 - Google Patents
一种红枣枸杞汁及其生产方法 Download PDFInfo
- Publication number
- CN109430612A CN109430612A CN201811526284.2A CN201811526284A CN109430612A CN 109430612 A CN109430612 A CN 109430612A CN 201811526284 A CN201811526284 A CN 201811526284A CN 109430612 A CN109430612 A CN 109430612A
- Authority
- CN
- China
- Prior art keywords
- juice
- filtered
- date
- jujube
- wolfberry
- 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
- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 47
- 238000004519 manufacturing process Methods 0.000 title description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 109
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 24
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 24
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 24
- 235000003130 Arctium lappa Nutrition 0.000 claims abstract description 21
- 235000008078 Arctium minus Nutrition 0.000 claims abstract description 21
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 21
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 18
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 18
- 240000000249 Morus alba Species 0.000 claims abstract description 18
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 18
- 235000020418 red date juice Nutrition 0.000 claims abstract description 18
- 150000001875 compounds Chemical class 0.000 claims abstract description 14
- 239000002253 acid Substances 0.000 claims abstract description 12
- 239000003381 stabilizer Substances 0.000 claims abstract description 11
- 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 10
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 9
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000000811 xylitol Substances 0.000 claims abstract description 9
- 235000010447 xylitol Nutrition 0.000 claims abstract description 9
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 9
- 229960002675 xylitol Drugs 0.000 claims abstract description 9
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 7
- 239000003205 fragrance Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000003765 sweetening agent Substances 0.000 claims abstract description 7
- 239000003755 preservative agent Substances 0.000 claims abstract description 6
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 5
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 5
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 5
- 230000002335 preservative effect Effects 0.000 claims abstract description 5
- 240000005528 Arctium lappa Species 0.000 claims abstract 5
- 241001247821 Ziziphus Species 0.000 claims description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 241000723353 Chrysanthemum Species 0.000 claims description 20
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 239000002002 slurry Substances 0.000 claims description 18
- XOJVHLIYNSOZOO-SWOBOCGESA-N Arctiin Chemical compound C1=C(OC)C(OC)=CC=C1C[C@@H]1[C@@H](CC=2C=C(OC)C(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)=CC=2)C(=O)OC1 XOJVHLIYNSOZOO-SWOBOCGESA-N 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 13
- 238000001704 evaporation Methods 0.000 claims description 12
- 230000008020 evaporation Effects 0.000 claims description 12
- 238000010792 warming Methods 0.000 claims description 12
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 6
- 241000238631 Hexapoda Species 0.000 claims description 6
- 241000607479 Yersinia pestis Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 6
- 239000002893 slag Substances 0.000 claims description 6
- 239000000661 sodium alginate Substances 0.000 claims description 6
- 235000010413 sodium alginate Nutrition 0.000 claims description 6
- 229940005550 sodium alginate Drugs 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 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 description 5
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- GBCAVSYHPPARHX-UHFFFAOYSA-M n'-cyclohexyl-n-[2-(4-methylmorpholin-4-ium-4-yl)ethyl]methanediimine;4-methylbenzenesulfonate Chemical compound CC1=CC=C(S([O-])(=O)=O)C=C1.C1CCCCC1N=C=NCC[N+]1(C)CCOCC1 GBCAVSYHPPARHX-UHFFFAOYSA-M 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 239000003643 water by type Substances 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims description 2
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims 1
- 239000010977 jade Substances 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 16
- 210000004369 blood Anatomy 0.000 abstract description 16
- 230000007774 longterm Effects 0.000 abstract description 10
- 206010020772 Hypertension Diseases 0.000 abstract description 8
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 8
- 230000035622 drinking Effects 0.000 abstract description 6
- 239000000463 material Substances 0.000 abstract description 6
- 230000002929 anti-fatigue Effects 0.000 abstract description 5
- 235000019614 sour taste Nutrition 0.000 abstract description 5
- 230000002218 hypoglycaemic effect Effects 0.000 abstract description 4
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract 1
- 241000208843 Arctium Species 0.000 description 16
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 10
- 230000000694 effects Effects 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 8
- 210000004185 liver Anatomy 0.000 description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 7
- 239000008103 glucose Substances 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 5
- 239000004283 Sodium sorbate Substances 0.000 description 5
- 230000017531 blood circulation Effects 0.000 description 5
- 235000012000 cholesterol Nutrition 0.000 description 5
- 235000015165 citric acid Nutrition 0.000 description 5
- LROWVYNUWKVTCU-STWYSWDKSA-M sodium sorbate Chemical compound [Na+].C\C=C\C=C\C([O-])=O LROWVYNUWKVTCU-STWYSWDKSA-M 0.000 description 5
- 235000019250 sodium sorbate Nutrition 0.000 description 5
- 229920001817 Agar Polymers 0.000 description 4
- 102000004877 Insulin Human genes 0.000 description 4
- 108090001061 Insulin Proteins 0.000 description 4
- 239000008272 agar Substances 0.000 description 4
- 235000010419 agar Nutrition 0.000 description 4
- 235000001014 amino acid Nutrition 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 4
- 230000006837 decompression Effects 0.000 description 4
- 206010012601 diabetes mellitus Diseases 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 235000012907 honey Nutrition 0.000 description 4
- 229940125396 insulin Drugs 0.000 description 4
- 235000013343 vitamin Nutrition 0.000 description 4
- 239000011782 vitamin Substances 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 230000004438 eyesight Effects 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000001965 increasing effect Effects 0.000 description 3
- 150000002632 lipids Chemical class 0.000 description 3
- 239000001630 malic acid Substances 0.000 description 3
- 235000011090 malic acid Nutrition 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- 206010008190 Cerebrovascular accident Diseases 0.000 description 2
- 229920002527 Glycogen Polymers 0.000 description 2
- 235000002710 Ilex cornuta Nutrition 0.000 description 2
- 241001310146 Ilex cornuta Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
- 208000006011 Stroke Diseases 0.000 description 2
- 230000023852 carbohydrate metabolic process Effects 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 210000000170 cell membrane Anatomy 0.000 description 2
- 229920006184 cellulose methylcellulose Polymers 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 229940096919 glycogen Drugs 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- 230000000055 hyoplipidemic effect Effects 0.000 description 2
- 238000001727 in vivo Methods 0.000 description 2
- 230000010354 integration Effects 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- 235000012976 tarts Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 244000201986 Cassia tora Species 0.000 description 1
- 235000014552 Cassia tora Nutrition 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 241000218231 Moraceae Species 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 206010034960 Photophobia Diseases 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 241000593989 Scardinius erythrophthalmus Species 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 235000019631 acid taste sensations Nutrition 0.000 description 1
- 229930013930 alkaloid Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000000840 anti-viral effect 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
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 229930182486 flavonoid glycoside Chemical class 0.000 description 1
- 150000007955 flavonoid glycosides Chemical class 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 230000002650 habitual effect Effects 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 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
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 239000000825 pharmaceutical preparation Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
- 235000020125 yoghurt-based beverage Nutrition 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
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- 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
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种红枣枸杞汁,按照重量份计,包括枸杞汁10~20份,红枣汁20~50份,牛蒡汁4~6份,木糖醇2~6份,甜味剂6~10份,酸味剂0.1~0.3份,复合稳定剂0.2~0.4份,防腐剂0.5~1份;该红枣枸杞汁中还添加有由菊花、桑叶和决明子为原料制得混合汁和保护枸杞汁、红枣汁和牛蒡汁色泽的抗坏血酸。采用本方案制得的红枣枸杞汁,具有酸甜可口和清香型口感,具有抗疲劳、降糖降血脂功效,并且大幅降低了长期频繁饮用该饮品患上高血压和糖料病的可能性,消费者可长期饮用。
Description
技术领域
本发明涉及饮料加工技术领域,具体涉及一种红枣枸杞汁及其加工方法。
背景技术
红枣是中国特有果品,具有极高的营养价值和药用价值,富含蛋白质、糖类、多种氨基酸、维生素和钙、磷、铁等矿物质,能补气血、润心肺,治疗贫血、血小板减少等症,还具有抗癌、预防动脉粥样硬化、预防心脑血管病等保健功能。枸杞是传统的滋补中药,性味平和,富含氨基酸、维生素、多糖类等成分,具有降血脂、降血糖、抗衰老等作用,是非常理想的天然保健食品。目前,市场上已有多种以红枣和枸杞为主要原料的饮品,比如红枣枸杞复合酒类饮品,枣枸杞复合酸乳饮料、红枣枸杞茶以及红枣枸杞汁等。
目前,市售的红枣枸杞汁通常由红枣、枸杞为主要原料,添加白糖、甜蜜素增加饮品甜味,添加柠檬酸、苹果酸等增加饮品酸味,添加山梨酸钠等防腐剂延长饮品保质期。采用上述配方制备的红枣枸杞汁具有酸甜口感,深受消费者喜爱。但是采用上述配方生产的红枣枸杞汁,虽然酸甜可口,感官品评较好,但口味单一,缺乏清香口感,不具有抗疲劳功能。此外,市售的红枣枸杞汁中由于糖分含量较高,长期频繁饮用血糖会升高,增加患高血压风险,因此不适于长期频繁饮用。
发明内容
本发明目的在于提供一种酸甜可口,且具有促进血液循环、降低胆固醇和血糖功能、以及具有抗疲劳功能的红枣枸杞汁及其生产方法,用于解决市售红枣枸杞汁口味单一、含糖量高、长期频繁饮用具有容易换上高血压风险的技术问题。
为解决上述问题,本发明采用的技术方案如下:
一种红枣枸杞汁,按照重量份计,其特征在于:包括枸杞汁10~20份,红枣汁20~50份,牛蒡汁4~6份,木糖醇2~6份,甜味剂6~10份,酸味剂0.1~0.3份,复合稳定剂0.2~0.4份,防腐剂0.5~1份。
优选的,所述红枣枸杞汁中还包括5~10重量份的混合汁,所述混合汁由质量比为1:1:1的菊花、桑叶和决明子为原料制备而得。
优选的,红枣枸杞汁中添加有0.02~0.05重量份的抗坏血酸。
优选的,甜味剂为质量比为1:1的白糖和甜蜜素。
优选的,酸味剂为柠檬酸。
优选的,复合稳定剂为质量比为1:1:1.5琼脂、海藻酸钠和CMC。
所述枸杞汁采用以下方法制得:
(1)挑选没有霉变、虫害的干枸杞,并用清水漂洗三次以上,得到漂洗后的干枸杞;
(2)将漂洗后的干枸杞与水以质量比为1:5的比例,在55~60℃的恒温水域条件下浸泡20~30min后,用打浆机打浆,得到枸杞浆液;
(3)将得到的枸杞浆液升温至80℃恒温浸提30min后,用纱布过滤得到第一次过滤汁;
(4)过滤后的枸杞渣,用相对于步骤(2)2倍的水,再次升温至80℃恒温浸提30min后,用纱布过滤得到第二次过滤汁;
(5)将第一次过滤汁和第二次过滤汁混合,并蒸发浓缩至水分含量为75~85%,即得所述枸杞汁。
所述红枣汁采用以下方法制得:
(1)挑选没有霉变、虫害和破损的红枣,用红枣去核机去除枣核后,用清水漂洗3次后滤干,得到漂洗后红枣;
(2)为了提高出汁率并使红枣汁枣香味更加浓郁,将漂洗后红枣于70~80℃下烘烤至枣皮紧缩后,用5倍重量的水煮制30~45min软化,然后用打浆机打浆,得到红枣浆液;
(3)将红枣浆液加热至80℃恒温浸提30min后,用纱布过滤得到第一次过滤汁;
(4)过滤后的红枣渣,用相对于步骤(2)2倍的水,再次升温至80℃恒温浸提30min后,用纱布过滤得到第二次过滤汁;
(5)将第一次过滤汁和第二次过滤汁混合,并蒸发浓缩至水分含量为75~85%,即得所述红枣汁。
所述牛蒡汁采用以下方法制得:
(1)将牛蒡洗净去皮,切成2~5mm厚的片状,按照质量比,用5倍重量的水煮沸30~60min后打浆,得到牛蒡浆液;
(2)将牛蒡浆液温升至85℃,恒温浸提30min后,用纱布过滤得到第一次过滤汁;
(3)过滤后的牛蒡滤渣用步骤(1)2倍的水,再次升温至85℃恒温浸提30min后,用纱布过滤得到第二次过滤汁;
(4)将第一次过滤汁和第二次过滤汁混合,并蒸发浓缩至水分含量为65~80%,即得所述牛蒡汁。
所述混合汁采用以下方法制得:
(1)将干菊花破碎后经40目筛子筛去粉末,将桑叶和干决明子破碎后,将破碎后的菊花、桑叶和决明子按照质量比1:1:1混合,然后加5倍重量的水在90~100℃的水中浸泡30~45min,用纱布过滤,得到第一次过滤汁;
(2)将第一次过滤后的混合滤渣于90~100℃的水中30min,用纱布过滤,得到第二次过滤汁;
(3)将第一次过滤汁和第二次过滤汁混合,并蒸发浓缩至水分含量为60~80%,即得所述混合汁。
综上所述,由于采用了上述技术方案,本发明的有益效果是:
1.本方案所述添加有牛蒡汁的红枣枸杞汁,不但含有人体所需的多种营养成分,经常食用还可以促进血液循环、清除肠胃垃圾、润泽肌肤、降低胆固醇和血糖、防止中风和高血压。
2.牛蒡汁与红枣汁和枸杞汁混合,形成的饮料呈黄褐色,具有牛蒡、红枣和枸杞的复合香气,状态均匀,酸甜适宜,具有良好的色泽和风味。
3.由于牛蒡汁具有促进血液循环、降低胆固醇和血糖的功能,可以减少长期频繁饮用红枣枸杞汁而患上糖料病和高血压的风险,有益消费者身体健康。
4.所述红枣枸杞汁中添加有木糖醇,因此,在体内缺少胰岛素影响糖代谢情况下,无须胰岛素促进,木糖醇也能透过细胞膜,被组织吸收利用,促进肝糖元合成,供细胞以营养和能量,且不会引起血糖值升高,消除糖尿病人服用后的多食、多饮、多尿症状,因此采用本方案所述红枣枸杞汁,是最适合糖尿病患者食用的调理型的食糖代替饮品。
5.添加有木糖醇的红枣枸杞汁,还具有抗疲劳的功能,在疲劳时饮用,能提高饮用者的精气神。
6.所述红枣枸杞汁中添加有由菊花、桑叶和决明子为原料制得混合汁,菊花与枸杞合用可上清头目,下补肝肾,起到上清下补功效;菊花与决明子合用可疗肝火上炎;菊花与桑叶合用既能疏散在表之风热,又能清肝热。
7.将菊花、桑叶和决明子制成混合汁,添加到红枣枸杞汁中,不仅具有清香口感,而且还能起到降压、降血脂功能。
8.牛蒡汁、混合汁共同作用,产生了良好的降糖降血脂功效,大幅降低了长期频繁饮用该饮品患上高血压和糖料病的可能性,消费者可长期饮用。
9.红枣枸杞汁中添加有抗坏血酸,对枸杞汁、红枣汁和牛蒡汁的原浆汁的色泽保护效果好。
具体实施方式
本说明书中公开的所有特征,除了互相排斥的特征和/或步骤以外,均可以以任何方式组合。
实施例1
一种红枣枸杞汁,按照重量份计,包括枸杞汁10~20份,红枣汁20~50份,牛蒡汁4~6份,木糖醇2~6份,甜味剂6~10份,酸味剂0.1~0.3份,复合稳定剂0.2~0.4份,防腐剂0.5~1份。
所述甜味剂为白糖和甜蜜素,其中白糖和甜蜜素的质量比为1:1,用于增加红枣枸杞汁的甜味。所述酸味剂为柠檬酸,用于增加红枣枸杞汁的酸味。当然,所述酸味剂不限于柠檬酸,还可以是苹果酸,或者是柠檬酸和苹果酸共同组成的酸味剂。添加酸味剂和甜味剂,生产的红枣枸杞汁酸甜可口。
所述复合稳定剂为琼脂、海藻酸钠和CMC复合组成,其中稳定剂为琼脂、海藻酸钠和CMC的质量比为1:1:1.5,用于增强红枣枸杞汁的稳定性。所述CMC为羧甲基纤维素钠,其具有增稠、乳化、悬浮、保水、增强韧性、膨化和保鲜等多种功能,在食品中使用,能够改善口感、提高产品的档次及质量,还能延长保质期。海藻酸钠是一种天然多糖,具有药物制剂辅料所需的稳定性、溶解性、粘性和安全性。由琼脂、海藻酸钠和CMC构成的复合稳定剂,不仅增强了红枣枸杞汁的稳定性能,还延长了产品的保质期。
所述防腐剂为山梨酸钠。山梨酸钠作为一种食品添加剂,具有较高的抗菌性能,对细菌、霉菌、酵母菌均有抑制作用,安全性好、防腐性能高效的特点,特别是防霉效果良好。山梨酸钠和复合稳定剂共同使用,由于复合稳定剂具有保鲜、改善口感和延长保质期的作用,因此在具有与市售红枣枸杞汁同样保质期的条件下,山梨酸钠的使用量会大幅降低。
所述枸杞汁采用下述方法制得:
(1)挑选没有霉变、虫害的干枸杞,并用清水漂洗三次以上,得到漂洗后的干枸杞;
(2)将漂洗后的干枸杞与水以质量比为1:5的比例,在55~60℃的恒温水域条件下浸泡20~30min后,用打浆机打浆,得到枸杞浆液;
(3)将得到的枸杞浆液升温至80℃恒温浸提30min后,用纱布过滤得到第一次过滤汁;
(4)过滤后的枸杞渣,用相对于步骤(2)2倍的水,再次升温至80℃恒温浸提30min后,用纱布过滤得到第二次过滤汁;
(5)将第一次过滤汁和第二次过滤汁混合,并蒸发浓缩至水分含量为75~85%,即得所述枸杞汁。
所述红枣汁采用下述方法制得:
(1)挑选没有霉变、虫害和破损的红枣,用红枣去核机去除枣核后,用清水漂洗3次后滤干,得到漂洗后红枣;
(2)为了提高出汁率并使红枣汁枣香味更加浓郁,将漂洗后红枣于70~80℃下烘烤至枣皮紧缩后,用5倍重量的水煮制30~45min软化,然后用打浆机打浆,得到红枣浆液;
(3)将红枣浆液加热至80℃恒温浸提30min后,用纱布过滤得到第一次过滤汁;
(4)过滤后的红枣渣,用相对于步骤(2)2倍的水,再次升温至80℃恒温浸提30min后,用纱布过滤得到第二次过滤汁;
(5)将第一次过滤汁和第二次过滤汁混合,并蒸发浓缩至水分含量为75~85%,即得所述红枣汁。
所述牛蒡汁采用下述方法制得:
(1)将牛蒡洗净去皮,切成2~5mm厚的片状,按照质量比,用5倍重量的水煮沸30~60min后打浆,得到牛蒡浆液;
(2)将牛蒡浆液温升至85℃,恒温浸提30min后,用纱布过滤得到第一次过滤汁;
(3)过滤后的牛蒡滤渣用步骤(1)2倍的水,再次升温至85℃恒温浸提30min后,用纱布过滤得到第二次过滤汁;
(4)将第一次过滤汁和第二次过滤汁混合,并蒸发浓缩至水分含量为65~80%,即得所述牛蒡汁。
牛蒡汁不但含有人体所需的多种营养成分,经常食用还可以促进血液循环、清除肠胃垃圾、润泽肌肤、降低胆固醇和血糖、防止中风和高血压等。牛蒡汁与红枣汁和枸杞汁混合,形成的饮料呈黄褐色,具有牛蒡、红枣和枸杞的复合香气,状态均匀,酸甜适宜,具有良好的色泽和风味。由于牛蒡汁具有促进血液循环、降低胆固醇和血糖的功能,可以减少长期频繁饮用红枣枸杞汁而患上糖料病和高血压的风险,有益消费者身体健康。
所述木糖醇是人体糖类代谢的中间体,在体内缺少胰岛素影响糖代谢情况下,无须胰岛素促进,木糖醇也能透过细胞膜,被组织吸收利用,促进肝糖元合成,供细胞以营养和能量,且不会引起血糖值升高,消除糖尿病人服用后的多食、多饮、多尿症状,因此采用本方案所述红枣枸杞汁,是最适合糖尿病患者食用的调理型的食糖代替饮品。此外,添加有木糖醇的红枣枸杞汁,还具有抗疲劳的功能,在疲劳时饮用,能提高饮用者的精气神。
实施例2
为了进一步使红枣枸杞汁具有清香型口感,在实施例1的红枣枸杞汁中,添加有5~10重量份的混合汁,所述混合汁由菊花、桑叶和决明子为原料制得。所述混合汁主要通过以下方法制得:
(1)将干菊花破碎后经40目筛子筛去粉末,将桑叶和干决明子破碎后,将破碎后的菊花、桑叶和决明子按照质量比1:1:1混合,然后加5倍重量的水在90~100℃的水中浸泡30~45min,用纱布过滤,得到第一次过滤汁;
(2)将第一次过滤后的混合滤渣于90~100℃的水中30min,用纱布过滤,得到第二次过滤汁;
(3)将第一次过滤汁和第二次过滤汁混合,并蒸发浓缩至水分含量为60~80%,即得所述混合汁。
桑叶为桑科植物桑的干燥叶,其味苦、甘,性寒,归肺、肝经,具有疏散风熟、清肺润燥、平肝明目、凉血的功能。桑叶的化学成分有黄酮及黄酮苷类、生物碱类、多糖类、氨基酸类、维生素类、挥发油成分等,已被原卫生部正式归入“既是食品又是药品”之列。
决明子是一种药食同源食品,为豆科植物决明或小决明的干燥成熟种子,味甘、苦、咸,性微寒,有清热明目,润肠通便之功能,用于目赤肿痛,羞明多泪,头痛眩晕,视物昏暗,习惯性便秘等。现代药理研究结果表明,决明子具有降压、降血脂、抗炎、抗病毒、泻下等作用。
菊花是一种药食同源食品,又名甘菊、药菊等,为菊科多年生宿根草本植物,其香气浓郁、味甘苦,含有挥发性芳香物质以及黄酮类、氨基酸、维生素等有效成分,具生津止渴、清热解毒、明目降压等功效。菊花与枸杞合用可上清头目,下补肝肾,起到上清下补功效;菊花与决明子合用可疗肝火上炎;菊花与桑叶合用既能疏散在表之风热,又能清肝热。
因此将菊花、桑叶和决明子制成混合汁,添加到红枣枸杞汁中,不仅具有清香口感,而且还能起到降压、降血脂功能。牛蒡汁、混合汁共同作用,产生了良好的降糖降血脂功效,大幅降低了长期频繁饮用该饮品患上高血压和糖料病的可能性,消费者可长期饮用,不仅有良好的营养保健功能,而且还形成了一种酸甜可口,清香味浓郁的饮品,口感更好。
实施例3
为了确保枸杞汁、红枣汁和牛蒡汁的原浆汁混合后,保护其本身色泽,在红枣枸杞汁中添加有0.02~0.05重量份的抗坏血酸。
上述虽然对本发明的具体实施方式进行了描述,但并非对本发明保护范围的限制,在本发明的技术方案的基础上,本领域技术人员不需要付出创造性劳动即可做出的各种修改、替换或变形仍在本发明的保护范围以内。
Claims (10)
1.一种红枣枸杞汁,按照重量份计,其特征在于:包括枸杞汁10~20份,红枣汁20~50份,牛蒡汁4~6份,木糖醇2~6份,甜味剂6~10份,酸味剂0.1~0.3份,复合稳定剂0.2~0.4份,防腐剂0.5~1份。
2.根据权利要求1所述红枣枸杞汁,其特征在于:包括5~10重量份的混合汁,所述混合汁由质量比为1:1:1的菊花、桑叶和决明子为原料制备而得。
3.根据权利要求1或2所述红枣枸杞汁,其特征在于:红枣枸杞汁中添加有0.02~0.05重量份的抗坏血酸。
4.根据权利要求1或2所述红枣枸杞汁,其特征在于:甜味剂为质量比为1:1的白糖和甜蜜素。
5.根据权利要求1或2所述红枣枸杞汁,其特征在于:酸味剂为柠檬酸。
6.根据权利要求1或2所述红枣枸杞汁,其特征在于:复合稳定剂为质量比为1:1:1.5琼脂、海藻酸钠和CMC。
7.根据权利要求1所述红枣枸杞汁,其特征在于,所述枸杞汁采用以下方法制得:
(1)挑选没有霉变、虫害的干枸杞,并用清水漂洗三次以上,得到漂洗后的干枸杞;
(2)将漂洗后的干枸杞与水以质量比为1:5的比例,在55~60℃的恒温水域条件下浸泡20~30min后,用打浆机打浆,得到枸杞浆液;
(3)将得到的枸杞浆液升温至80℃恒温浸提30min后,用纱布过滤得到第一次过滤汁;
(4)过滤后的枸杞渣,用相对于步骤(2)2倍的水,再次升温至80℃恒温浸提30min后,用纱布过滤得到第二次过滤汁;
(5)将第一次过滤汁和第二次过滤汁混合,并蒸发浓缩至水分含量为75~85%,即得所述枸杞汁。
8.根据权利要求1所述红枣枸杞汁,其特征在于,所述红枣汁采用以下方法制得:
(1)挑选没有霉变、虫害和破损的红枣,用红枣去核机去除枣核后,用清水漂洗3次后滤干,得到漂洗后红枣;
(2)为了提高出汁率并使红枣汁枣香味更加浓郁,将漂洗后红枣于70~80℃下烘烤至枣皮紧缩后,用5倍重量的水煮制30~45min软化,然后用打浆机打浆,得到红枣浆液;
(3)将红枣浆液加热至80℃恒温浸提30min后,用纱布过滤得到第一次过滤汁;
(4)过滤后的红枣渣,用相对于步骤(2)2倍的水,再次升温至80℃恒温浸提30min后,用纱布过滤得到第二次过滤汁;
(5)将第一次过滤汁和第二次过滤汁混合,并蒸发浓缩至水分含量为75~85%,即得所述红枣汁。
9.根据权利要求1所述红枣枸杞汁,其特征在于,所述牛蒡汁采用以下方法制得:
(1)将牛蒡洗净去皮,切成2~5mm厚的片状,按照质量比,用5倍重量的水煮沸30~60min后打浆,得到牛蒡浆液;
(2)将牛蒡浆液温升至85℃,恒温浸提30min后,用纱布过滤得到第一次过滤汁;
(3)过滤后的牛蒡滤渣用步骤(1)2倍的水,再次升温至85℃恒温浸提30min后,用纱布过滤得到第二次过滤汁;
(4)将第一次过滤汁和第二次过滤汁混合,并蒸发浓缩至水分含量为65~80%,即得所述牛蒡汁。
10.根据权利要求2所述红枣枸杞汁,其特征在于,所述混合汁采用以下方法制得:
(1)将干菊花破碎后经40目筛子筛去粉末,将桑叶和干决明子破碎后,将破碎后的菊花、桑叶和决明子按照质量比1:1:1混合,然后加5倍重量的水在90~100℃的水中浸泡30~45min,用纱布过滤,得到第一次过滤汁;
(2)将第一次过滤后的混合滤渣于90~100℃的水中30min,用纱布过滤,得到第二次过滤汁;
(3)将第一次过滤汁和第二次过滤汁混合,并蒸发浓缩至水分含量为60~80%,即得所述混合汁。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201811526284.2A CN109430612A (zh) | 2018-12-13 | 2018-12-13 | 一种红枣枸杞汁及其生产方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201811526284.2A CN109430612A (zh) | 2018-12-13 | 2018-12-13 | 一种红枣枸杞汁及其生产方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN109430612A true CN109430612A (zh) | 2019-03-08 |
Family
ID=65558209
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201811526284.2A Pending CN109430612A (zh) | 2018-12-13 | 2018-12-13 | 一种红枣枸杞汁及其生产方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN109430612A (zh) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110959787A (zh) * | 2019-11-25 | 2020-04-07 | 江苏天元中科生物技术有限公司 | 健脾排毒牛蒡植物饮料及制备方法 |
CN113142448A (zh) * | 2021-04-26 | 2021-07-23 | 江西水圣实业有限公司 | 一种枸杞菊花发酵饮品及其制备方法 |
CN115530302A (zh) * | 2022-09-22 | 2022-12-30 | 叶城锦苑园林科技有限责任公司 | 一种新疆野生沙枣保健饮料及其制备方法 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103767012A (zh) * | 2014-01-27 | 2014-05-07 | 宁夏厚生记食品有限公司 | 一种枸杞植物能量饮料及其生产方法 |
CN108065157A (zh) * | 2017-11-24 | 2018-05-25 | 武威霖沐科技发展有限公司 | 一种红枣枸杞复合饮料的制备方法 |
-
2018
- 2018-12-13 CN CN201811526284.2A patent/CN109430612A/zh active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103767012A (zh) * | 2014-01-27 | 2014-05-07 | 宁夏厚生记食品有限公司 | 一种枸杞植物能量饮料及其生产方法 |
CN108065157A (zh) * | 2017-11-24 | 2018-05-25 | 武威霖沐科技发展有限公司 | 一种红枣枸杞复合饮料的制备方法 |
Non-Patent Citations (2)
Title |
---|
储大可等: "牛蒡、红枣、枸杞复合保健饮料的研制", 《食品工业》 * |
阮世忠等: "一种清香可口的枸杞营养复合饮料研发", 《饮料工业》 * |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110959787A (zh) * | 2019-11-25 | 2020-04-07 | 江苏天元中科生物技术有限公司 | 健脾排毒牛蒡植物饮料及制备方法 |
CN113142448A (zh) * | 2021-04-26 | 2021-07-23 | 江西水圣实业有限公司 | 一种枸杞菊花发酵饮品及其制备方法 |
CN115530302A (zh) * | 2022-09-22 | 2022-12-30 | 叶城锦苑园林科技有限责任公司 | 一种新疆野生沙枣保健饮料及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN100551250C (zh) | 保健茶 | |
CN102422941B (zh) | 一种草珊瑚清爽型凉茶(饮料)及其制备方法 | |
CN105996045A (zh) | 一种自制风味保健红糖的方法 | |
CN105433349A (zh) | 一种保健降压橄榄酱的生产工艺 | |
CN109430612A (zh) | 一种红枣枸杞汁及其生产方法 | |
CN104687176A (zh) | 一种植物饮料及其制备方法 | |
CN104207241B (zh) | 一种药食同源复合保健饮料及其制备方法 | |
KR102267801B1 (ko) | 쌍화차 조성물 및 그 제조방법 | |
CN106107304A (zh) | 一种清火明目铁皮石斛荸荠饮料及其制备方法 | |
CN105029553A (zh) | 一种果汁蛋钙中药保健饮料及其制备方法 | |
CN107660632A (zh) | 一种养肝明目的枸杞桑叶袋泡茶制备方法 | |
CN104798950A (zh) | 免疫功夫茶及其制备方法 | |
KR20110056908A (ko) | 다시마, 함초, 귤피, 당귀, 옥수수수염, 뽕잎 및 삼백초으로 이루어진 한방 혼합 침출차 조성물 및 그 제조방법 | |
KR101647917B1 (ko) | 초석잠 추출물을 포함하는 약재 추출액과 밤 약술 및 그 제조방법 | |
CN106579109A (zh) | 一种解酒护肝柑橘粉的组合物及其制备方法 | |
KR100900279B1 (ko) | 옥수수수염, 메밀, 녹차 및 스테비오사이드를 함유하는 액상추출차의 제조방법 | |
KR20110131143A (ko) | 오디 및 한방조성물이 함유된 건강국수 제조방법 및 그로부터 제조된 건강국수 | |
KR20120008263A (ko) | 천년초 선인장 액상 음료의 제조방법 | |
KR102491108B1 (ko) | 홍삼 조청 제조 방법 및 이를 이용해 제조된 홍삼 조청 | |
CN105166262A (zh) | 一种滋补安神山药南瓜脯的加工方法 | |
CN108684992A (zh) | 一种能快速醒酒的植物配方的解酒饮料及其制备方法 | |
CN102823703A (zh) | 一种复方马齿苋黑银杏果仁夹心巧克力的制备方法 | |
CN106261225A (zh) | 一种果味铁皮石斛荸荠饮料及其制备方法 | |
CN102860378A (zh) | 一种降压保健柿子醋茶饮料及其制备方法 | |
CN104872323A (zh) | 一种蜂蜜茉莉花茶及其制备方法 |
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: 20190308 |