CN110973414A - Rosa roxburghii Tratt clear water and preparation method thereof - Google Patents
Rosa roxburghii Tratt clear water and preparation method thereof Download PDFInfo
- Publication number
- CN110973414A CN110973414A CN201911269797.4A CN201911269797A CN110973414A CN 110973414 A CN110973414 A CN 110973414A CN 201911269797 A CN201911269797 A CN 201911269797A CN 110973414 A CN110973414 A CN 110973414A
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- CN
- China
- Prior art keywords
- roxburgh rose
- clear water
- water
- rosa roxburghii
- roxburghii tratt
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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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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 52
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 240000002547 Rosa roxburghii Species 0.000 title abstract description 18
- 235000000640 Rosa roxburghii Nutrition 0.000 title abstract description 18
- 241000220317 Rosa Species 0.000 claims abstract description 60
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 45
- 239000013505 freshwater Substances 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 16
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 15
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000001630 malic acid Substances 0.000 claims abstract description 15
- 235000011090 malic acid Nutrition 0.000 claims abstract description 15
- 239000008213 purified water Substances 0.000 claims abstract description 15
- 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 14
- 238000000034 method Methods 0.000 claims abstract description 6
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 14
- 239000004376 Sucralose Substances 0.000 claims description 14
- 239000004302 potassium sorbate Substances 0.000 claims description 14
- 229940069338 potassium sorbate Drugs 0.000 claims description 14
- 235000010241 potassium sorbate Nutrition 0.000 claims description 14
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 14
- 235000019408 sucralose Nutrition 0.000 claims description 14
- 238000001816 cooling Methods 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 235000015165 citric acid Nutrition 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 abstract description 10
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 8
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 4
- 229930003268 Vitamin C Natural products 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 235000019154 vitamin C Nutrition 0.000 abstract description 4
- 239000011718 vitamin C Substances 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract description 2
- 235000019614 sour taste Nutrition 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 230000004936 stimulating effect Effects 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 235000004789 Rosa xanthina Nutrition 0.000 description 6
- 241000109329 Rosa xanthina Species 0.000 description 5
- 238000011049 filling Methods 0.000 description 3
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 244000151018 Maranta arundinacea Species 0.000 description 1
- 235000010804 Maranta arundinacea Nutrition 0.000 description 1
- 235000010672 Monarda didyma Nutrition 0.000 description 1
- 244000179970 Monarda didyma Species 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 244000173166 Pyrus ussuriensis Species 0.000 description 1
- 235000011572 Pyrus ussuriensis Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 235000012419 Thalia geniculata Nutrition 0.000 description 1
- 240000003248 Zanthoxylum nitidum Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000021551 crystal sugar Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000019640 taste 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
- 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)
- Non-Alcoholic Beverages (AREA)
- Confectionery (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention discloses a roxburgh rose clear toner and a preparation method thereof, wherein the roxburgh rose clear toner comprises the following components in percentage by weight: 83-85% of purified water, 2-5% of rock candy, 12-15% of roxburgh rose juice, 0.2-0.5% of citric acid and 0.2-0.5% of malic acid. The product has easily available raw materials and low price, and aims at the rosa roxburghii tratt as a main raw material, fully exerts the nutrient components and trace elements required by human bodies such as vitamin C, SOD and the like which are rich in rosa roxburghii tratt fruits, prepares the rosa roxburghii tratt clear and fresh water which has clear and transparent color and luster, proper sour and sweet taste and low price, has the effects of tonifying bodies, stimulating the appetite and tonifying the spleen, is beneficial to body health, solves the problem of short preservation time of the rosa roxburghii tratt, can process the late-selling fresh rosa roxburghii tratt into rosa roxburghii tratt drinks, prolongs the edible.
Description
Technical Field
The invention relates to the technical field of beverage preparation, in particular to roxburgh rose refreshing water and a preparation method thereof.
Background
The rosa roxburghii is a fruit of perennial deciduous shrub filature flowers in the Rosaceae, also named as the King mountain fruit, the rosa roxburghii fruit, the bergamot fruit, the arrowroot pear and the pyrus ussuriensis fruit, and named as the Ananas comosus, the Senchung, the rosa roxburghii, the jiugou and the shinyleaf pricklyash root, is a nourishing and body-building nutrition fruit, is a rare fruit, contains rich vitamin C, is named as the King of vitamin C, and contains 500 mg to 1000 mg of tannin; about 1 g of acid is contained; the total sugar content is generally about 4 g.
At present, the rosa roxburghii tratt products in the market are mainly fruits, but the rosa roxburghii tratt has short fresh-keeping time and is easy to rot in long-distance transportation, the rosa roxburghii tratt needs to be processed to produce various rosa roxburghii tratt products so as to help the local rosa roxburghii to be sold, and the rosa roxburghii tratt juice sold in the market is bitter in taste and is not beneficial to being accepted by wide consumers, so that the rosa roxburghii tratt fresh-keeping.
Disclosure of Invention
Based on the technical problems in the background art, the invention provides roxburgh rose clear water and a preparation method thereof.
The invention provides roxburgh rose clear water which comprises the following components in percentage by weight: 83-85% of purified water, 2-5% of rock candy, 12-15% of roxburgh rose juice, 0.2-0.5% of citric acid, 0.2-0.5% of malic acid, 0.01-0.02% of sucralose, 0.1-0.2% of potassium sorbate and 0.08-0.12% of emulsified essence.
Preferably, the weight percentage of the components is as follows: 84% of purified water, 3% of rock candy, 14% of roxburgh rose juice, 0.4% of citric acid, 0.3% of malic acid, 0.015% of sucralose, 0.15% of potassium sorbate and 0.10% of emulsified essence.
A preparation method of roxburgh rose clear water comprises the following steps:
s1: the following materials are selected as preparation raw materials: purified water, rock candy, roxburgh rose juice, citric acid, malic acid, sucralose, potassium sorbate and emulsified essence, and the required raw materials are prepared according to the component proportion;
s2: pouring the raw materials prepared in the S1 according to the component proportion into a container, mixing and stirring;
s3: precisely filtering the roxburgh rose clear water stirred in the step S2;
s4: pasteurizing the filtered fresh water of the roxburgh rose in the step S3, cooling the sterilized fresh water of the roxburgh rose, and bottling;
s5: inspecting the roxburgh rose clear water bottled in the S4 according to product standards;
s6: and (5) spraying code, packaging and warehousing the bottled roxburgh rose refreshing water inspected in the step S5.
Preferably, in S3, the roxburgh rose fresh water mixed and stirred in S2 is filtered by a screen, and the mesh number of the screen is 300.
Preferably, in S4, the method for pasteurizing the filtered roxburgh rose clear water in S3 comprises the following steps: heating fructus Rosae Normalis clear water to 93-95 deg.C within 15-20 min, maintaining for 15-20 min, cooling to 90 deg.C, and packaging in a pre-sterilized container at a temperature above 85 deg.C.
Preferably, in S1, the purified water, the crystal sugar, the roxburgh rose juice, the citric acid, the malic acid, the sucralose, the potassium sorbate and the emulsified essence are in the following weight percentages: 84: 3: 14:0.4:0.3:0.015: 0.15: 0.10.
the invention has the beneficial effects that: the product has the advantages of easily available raw materials and low price, fully exerts the nutrient components and trace elements required by human bodies such as vitamin C, SOD and the like which are rich in the fruits of the roxburgh roses by taking the roxburgh roses as main raw materials, has clear and transparent color and luster, proper sour and sweet taste and low price, has the effects of tonifying bodies, stimulating appetite and tonifying spleen, is beneficial to body health, solves the problem of short preservation time of the roxburgh roses, can process the late-selling fresh roxburgh roses into roxburgh rose drinks, prolongs the edible time of the roxburgh roses and promotes the local economic development.
Detailed Description
The present invention will be further illustrated with reference to the following specific examples.
Example one
The embodiment provides roxburgh rose clear water and a preparation method thereof, and the roxburgh rose clear water comprises the following components in percentage by weight: 84% of purified water, 3% of rock candy, 14% of roxburgh rose juice, 0.4% of citric acid, 0.3% of malic acid, 0.015% of sucralose, 0.15% of potassium sorbate and 0.10% of emulsified essence.
The preparation method comprises the following steps:
s1: the following materials are selected as preparation raw materials: purified water, rock candy, roxburgh rose juice, citric acid, malic acid, sucralose, potassium sorbate and emulsified essence, and the required raw materials are prepared according to the component proportion;
s2: pouring the raw materials prepared in the S1 according to the component proportion into a container, mixing and stirring;
s3: precisely filtering the roxburgh rose clear water stirred in the step S2 in a 300-mesh sieve;
s4: pasteurizing the filtered fresh water of the roxburgh rose in the S3, heating the fresh water of the roxburgh rose to 94 ℃ within 17 minutes, keeping the temperature for 17 minutes, then cooling to 90 ℃, finally preserving the temperature to be more than 85 ℃, filling the water into a pre-sterilized container, cooling the sterilized fresh water of the roxburgh rose by water, and bottling the cooled fresh water;
s5: inspecting the roxburgh rose clear water bottled in the S4 according to product standards;
s6: and (5) spraying code, packaging and warehousing the bottled roxburgh rose refreshing water inspected in the step S5.
Example two
Comprises the following components in percentage by weight: 85% of purified water, 5% of rock candy, 15% of roxburgh rose juice, 0.5% of citric acid, 0.5% of malic acid, 0.02% of sucralose, 0.2% of potassium sorbate and 0.12% of emulsified essence.
The preparation method comprises the following steps:
s1: the following materials are selected as preparation raw materials: purified water, rock candy, roxburgh rose juice, citric acid, malic acid, sucralose, potassium sorbate and emulsified essence, and the required raw materials are prepared according to the component proportion;
s2: pouring the raw materials prepared in the S1 according to the component proportion into a container, mixing and stirring;
s3: precisely filtering the roxburgh rose clear water stirred in the step S2 in a 300-mesh sieve;
s4: pasteurizing the filtered fresh water of the roxburgh rose in the S3, heating the fresh water of the roxburgh rose to 95 ℃ within 20 minutes, keeping the temperature for 20 minutes, then cooling to 90 ℃, finally preserving the temperature to be more than 85 ℃, filling the fresh water of the roxburgh rose into a pre-sterilized container, cooling the sterilized fresh water of the roxburgh rose by water, and bottling the cooled fresh water of the roxburgh rose;
s5: inspecting the roxburgh rose clear water bottled in the S4 according to product standards;
s6: and (5) spraying code, packaging and warehousing the bottled roxburgh rose refreshing water inspected in the step S5.
EXAMPLE III
Comprises the following components in percentage by weight: 83% of purified water, 2% of rock candy, 12% of roxburgh rose juice, 0.2% of citric acid, 0.2% of malic acid, 0.01% of sucralose, 0.1% of potassium sorbate and 0.08% of emulsified essence.
The preparation method comprises the following steps:
s1: the following materials are selected as preparation raw materials: purified water, rock candy, roxburgh rose juice, citric acid, malic acid, sucralose, potassium sorbate and emulsified essence, and the required raw materials are prepared according to the component proportion;
s2: pouring the raw materials prepared in the S1 according to the component proportion into a container, mixing and stirring;
s3: precisely filtering the roxburgh rose clear water stirred in the step S2 in a 300-mesh sieve;
s4: pasteurizing the filtered fresh water of the roxburgh rose in the S3, heating the fresh water of the roxburgh rose to 93 ℃ within 15 minutes, keeping the temperature for 15 minutes, then cooling to 90 ℃, finally preserving the temperature to be more than 85 ℃, filling the fresh water of the roxburgh rose into a pre-sterilized container, cooling the sterilized fresh water of the roxburgh rose by water, and bottling the cooled fresh water of the roxburgh rose;
s5: inspecting the roxburgh rose clear water bottled in the S4 according to product standards;
s6: and (5) spraying code, packaging and warehousing the bottled roxburgh rose refreshing water inspected in the step S5.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (6)
1. The roxburgh rose clear toner is characterized by comprising the following components in percentage by weight: 83-85% of purified water, 2-5% of rock candy, 12-15% of roxburgh rose juice, 0.2-0.5% of citric acid, 0.2-0.5% of malic acid, 0.01-0.02% of sucralose, 0.1-0.2% of potassium sorbate and 0.08-0.12% of emulsified essence.
2. The roxburgh rose clear water according to claim 1, which is characterized by comprising the following components in percentage by weight: 84% of purified water, 3% of rock candy, 14% of roxburgh rose juice, 0.4% of citric acid, 0.3% of malic acid, 0.015% of sucralose, 0.15% of potassium sorbate and 0.10% of emulsified essence.
3. The preparation method of the roxburgh rose clear water is characterized by comprising the following steps:
s1: the following materials are selected as preparation raw materials: purified water, rock candy, roxburgh rose juice, citric acid, malic acid, sucralose, potassium sorbate and emulsified essence, and the required raw materials are prepared according to the component proportion;
s2: pouring the raw materials prepared in the S1 according to the component proportion into a container, mixing and stirring;
s3: precisely filtering the roxburgh rose clear water stirred in the step S2;
s4: pasteurizing the filtered fresh water of the roxburgh rose in the step S3, cooling the sterilized fresh water of the roxburgh rose, and bottling;
s5: inspecting the roxburgh rose clear water bottled in the S4 according to product standards;
s6: and (5) spraying code, packaging and warehousing the bottled roxburgh rose refreshing water inspected in the step S5.
4. The method for preparing the roxburgh rose clear water according to claim 3, wherein in the step S3, the roxburgh rose clear water mixed and stirred in the step S2 is filtered by a screen, and the mesh number of the screen is 300.
5. The method for preparing the roxburgh rose clear water as claimed in claim 3, wherein in the step S4, the filtered roxburgh rose clear water in the step S3 is pasteurized by: heating fructus Rosae Normalis clear water to 93-95 deg.C within 15-20 min, maintaining for 15-20 min, cooling to 90 deg.C, and packaging in a pre-sterilized container at a temperature above 85 deg.C.
6. The method for preparing the roxburgh rose clear water as claimed in claim 4, wherein in the step S1, the weight percentages of the purified water, the rock candy, the roxburgh rose juice, the citric acid, the malic acid, the sucralose, the potassium sorbate and the emulsified essence are as follows: 84: 3: 14:0.4:0.3:0.015: 0.15: 0.10.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911269797.4A CN110973414A (en) | 2019-12-11 | 2019-12-11 | Rosa roxburghii Tratt clear water and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911269797.4A CN110973414A (en) | 2019-12-11 | 2019-12-11 | Rosa roxburghii Tratt clear water and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110973414A true CN110973414A (en) | 2020-04-10 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911269797.4A Pending CN110973414A (en) | 2019-12-11 | 2019-12-11 | Rosa roxburghii Tratt clear water and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN110973414A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068434A (en) * | 2014-06-10 | 2014-10-01 | 南京泽朗农业发展有限公司 | Clarified type fructus rosa roxbunghii juice and preparation method thereof |
| CN106071505A (en) * | 2016-08-08 | 2016-11-09 | 贵州省贵源生态食品有限公司 | A kind of Rosa roxburghii juice beverage and production technology thereof |
| CN108013277A (en) * | 2016-10-28 | 2018-05-11 | 贵州奇昂生物科技有限公司 | A kind of roxburgh rose beverage and preparation method thereof |
| CN109380627A (en) * | 2017-08-11 | 2019-02-26 | 普安县地瓜镇岗坡村乌龙山刺梨专业合作社 | A kind of Blackthorn pear fruit-juice and preparation method thereof |
| CN109480136A (en) * | 2018-12-04 | 2019-03-19 | 贵州宏财聚农投资有限责任公司 | A kind of roxburgh rose beverage and preparation method thereof |
-
2019
- 2019-12-11 CN CN201911269797.4A patent/CN110973414A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068434A (en) * | 2014-06-10 | 2014-10-01 | 南京泽朗农业发展有限公司 | Clarified type fructus rosa roxbunghii juice and preparation method thereof |
| CN106071505A (en) * | 2016-08-08 | 2016-11-09 | 贵州省贵源生态食品有限公司 | A kind of Rosa roxburghii juice beverage and production technology thereof |
| CN108013277A (en) * | 2016-10-28 | 2018-05-11 | 贵州奇昂生物科技有限公司 | A kind of roxburgh rose beverage and preparation method thereof |
| CN109380627A (en) * | 2017-08-11 | 2019-02-26 | 普安县地瓜镇岗坡村乌龙山刺梨专业合作社 | A kind of Blackthorn pear fruit-juice and preparation method thereof |
| CN109480136A (en) * | 2018-12-04 | 2019-03-19 | 贵州宏财聚农投资有限责任公司 | A kind of roxburgh rose beverage and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 吴锦铸等: "《水果保鲜与加工》", 30 November 2004, 广东科技出版社 * |
| 王乐乐等: "不同杀菌方式对刺梨果汁品质的影响", 《安徽农业科学》 * |
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Application publication date: 20200410 |
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