CN111165691A - Raspberry fruit juice beverage and preparation method thereof - Google Patents
Raspberry fruit juice beverage and preparation method thereof Download PDFInfo
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- CN111165691A CN111165691A CN201811345816.2A CN201811345816A CN111165691A CN 111165691 A CN111165691 A CN 111165691A CN 201811345816 A CN201811345816 A CN 201811345816A CN 111165691 A CN111165691 A CN 111165691A
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 13
- 235000011034 Rubus glaucus Nutrition 0.000 title claims abstract description 12
- 235000009122 Rubus idaeus Nutrition 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 244000235659 Rubus idaeus Species 0.000 title description 13
- 235000015203 fruit juice Nutrition 0.000 title description 2
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 62
- 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 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 235000012907 honey Nutrition 0.000 claims abstract description 11
- 235000013995 raspberry juice Nutrition 0.000 claims abstract description 10
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- 240000007651 Rubus glaucus Species 0.000 claims abstract 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 33
- 238000009835 boiling Methods 0.000 claims description 29
- 238000002156 mixing Methods 0.000 claims description 24
- 238000009923 sugaring Methods 0.000 claims description 15
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
- 238000002791 soaking Methods 0.000 claims description 10
- 239000000049 pigment Substances 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 241000238631 Hexapoda Species 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- 230000002411 adverse Effects 0.000 claims description 5
- 235000015165 citric acid Nutrition 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 238000005516 engineering process Methods 0.000 claims description 5
- 239000000686 essence Substances 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 239000003755 preservative agent Substances 0.000 claims description 5
- 230000002335 preservative effect Effects 0.000 claims description 5
- 239000012266 salt solution Substances 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 claims description 2
- 238000004090 dissolution Methods 0.000 claims 1
- 238000000034 method Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 abstract 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract 1
- 229930091371 Fructose Natural products 0.000 abstract 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 abstract 1
- 239000005715 Fructose Substances 0.000 abstract 1
- 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 abstract 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 abstract 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 abstract 1
- 229930003268 Vitamin C Natural products 0.000 abstract 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 abstract 1
- 235000021028 berry Nutrition 0.000 abstract 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract 1
- 239000011575 calcium Substances 0.000 abstract 1
- 229910052791 calcium Inorganic materials 0.000 abstract 1
- 235000001465 calcium Nutrition 0.000 abstract 1
- 239000000835 fiber Substances 0.000 abstract 1
- 239000008103 glucose Substances 0.000 abstract 1
- 239000011777 magnesium Substances 0.000 abstract 1
- 229910052749 magnesium Inorganic materials 0.000 abstract 1
- 235000001055 magnesium Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000011591 potassium Substances 0.000 abstract 1
- 229910052700 potassium Inorganic materials 0.000 abstract 1
- 235000007686 potassium Nutrition 0.000 abstract 1
- 150000008163 sugars Chemical class 0.000 abstract 1
- 235000019155 vitamin A Nutrition 0.000 abstract 1
- 239000011719 vitamin A Substances 0.000 abstract 1
- 235000019154 vitamin C Nutrition 0.000 abstract 1
- 239000011718 vitamin C Substances 0.000 abstract 1
- 229940045997 vitamin a Drugs 0.000 abstract 1
- 210000001519 tissue Anatomy 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 2
- 241001092459 Rubus Species 0.000 description 2
- 208000010201 Exanthema Diseases 0.000 description 1
- 235000011484 Ribes americanum Nutrition 0.000 description 1
- 240000001890 Ribes hudsonianum Species 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 235000014548 Rubus moluccanus Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003518 caustics Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000005884 exanthem Diseases 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 210000002307 prostate Anatomy 0.000 description 1
- 206010037844 rash Diseases 0.000 description 1
- 235000021013 raspberries Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000015112 vegetable and seed oil 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a raspberry juice beverage and a preparation method thereof, and belongs to the technical field of food processing. The beverage comprises the following raw materials in percentage by weight: 30% of raspberry, 10% of white granulated sugar, 0.5% of citric acid and 8% of honey. The fresh raspberry fruit is rich in sugar, mainly contains 2 reducing sugars of fructose and glucose, has the water content of about 80 percent, is juicy berry, and contains quite rich nutrient elements such as vitamin A, vitamin C, calcium, potassium, magnesium and the like and a large amount of fibers.
Description
The technical field is as follows:
the invention relates to a preparation method of a raspberry juice beverage, and belongs to the technical field of food processing.
Background art:
the Rubi fructus is a woody plant of Rubus of Rosaceae, is a fruit, and has sour and sweet taste, and barb grown on the branch and stem of the plant. Raspberries have many aliases, such as: rubus Suavissimus, raspberry, wild raspberry, and black currant.
The fruit of raspberry is a polymeric fruit with red, golden and black colors, which is widely distributed in China but is rarely known in Europe and America, and only a few rashes are cultivated in the northeast, which is rare in the market. The raspberry plant can be used as a medicine, has various medicinal values, and the fruit of the raspberry plant has the functions of tonifying kidney and strengthening yang. The raspberry seed oil belongs to unsaturated fatty acid, and can promote the secretion of caustic Mongolian from prostate.
The invention content is as follows:
the invention aims to provide a raspberry juice beverage with simple preparation process and rich nutrition.
A raspberry juice beverage and a preparation method thereof are characterized in that the raw materials are mixed according to the following parts by weight:
30-40 parts of raspberry
10-12 parts of white granulated sugar
0.5-1 part of citric acid
8-10 parts of honey
The processing technology is as follows:
a. selecting raw materials: selecting fully mature, bright-colored, mildew-free and other obviously adverse changes-free fruits as raw materials;
b. cleaning and draining: firstly, soaking fruits in a salt solution with the mass concentration of 6% for 10-15 min to remove insects, impurities and pedicles, and the like, and then rinsing with clear water and draining;
c. crushing or not crushing or sugaring: directly pre-boiling the cleaned and drained fruits without crushing, or pre-boiling the fruits after moderately crushing the fruits by using a tissue triturator, or directly performing sugaring treatment, namely paving the fruits in a container layer by layer according to the mass ratio of 11.2 of the fruit white granulated sugar, and soaking for 2-3 days;
d. pre-cooking: adding water (no water is added in the juice obtained in the 1 st time of the sugaring treated fruit) with the same mass as that of the fruit into the crushed or uncrushed fruit, and heating for 15-30 min at the temperature of 60-70 ℃ for pre-boiling;
e. juicing: wrapping the pre-cooked fruit pulp with 2 layers of gauze, squeezing to obtain juice, mixing the residue with a certain amount of water, boiling, holding for 15min, squeezing with 2 layers of gauze, and mixing the juices to obtain fresh juice;
f. clarifying and filtering: heating the fresh juice to 80 deg.C rapidly, maintaining for 3min, and filtering with 4 layers of gauze or flannelette to obtain clear juice;
g. blending: according to the color, sugar content and acid content of the clarified juice and the quality requirement of the finished product, white granulated sugar, citric acid, honey and water are blended, and no pigment, essence and preservative are added in the blending.
h. Bottling and capping: bottling at a temperature above 80 deg.C, and immediately sealing;
i. sterilization and cooling: sterilizing a bottle filled with 250mL in boiling water, gradually cooling to about 37 ℃, taking out, and wiping with a dry cloth.
The boiling in the step d is beneficial to dissolving out pigment substances and flavor substances in the fruits, and the juice yield is improved.
And (e) sterilizing in boiling water at the temperature of 100 ℃ for 8-10 min.
The specific implementation mode is as follows:
example 1:
a raspberry juice beverage and a preparation method thereof are characterized in that the raw materials are mixed according to the following parts by weight:
30 parts of raspberry
10 portions of white granulated sugar
0.5 part of citric acid
8 parts of honey
The processing technology is as follows:
a. selecting raw materials: selecting fully mature, bright-colored, mildew-free and other obviously adverse changes-free fruits as raw materials;
b. cleaning and draining: firstly, soaking fruits in a salt solution with the mass concentration of 6% for 10-15 min to remove insects, impurities and pedicles, and the like, and then rinsing with clear water and draining;
c. crushing or not crushing or sugaring: directly pre-boiling the cleaned and drained fruits without crushing, or pre-boiling the fruits after moderately crushing the fruits by using a tissue triturator, or directly performing sugaring treatment, namely paving the fruits in a container layer by layer according to the mass ratio of 11.2 of the fruit white granulated sugar, and soaking for 2-3 days;
d. pre-cooking: adding water (no water is added in the juice obtained in the 1 st time of the sugaring treated fruit) with the same mass as that of the fruit into the crushed or uncrushed fruit, and heating for 15-30 min at the temperature of 60-70 ℃ for pre-boiling;
e. juicing: wrapping the pre-cooked fruit pulp with 2 layers of gauze, squeezing to obtain juice, mixing the residue with a certain amount of water, boiling, holding for 15min, squeezing with 2 layers of gauze, and mixing the juices to obtain fresh juice;
f. clarifying and filtering: heating the fresh juice to 80 deg.C rapidly, maintaining for 3min, and filtering with 4 layers of gauze or flannelette to obtain clear juice;
g. blending: blending with white granulated sugar, citric acid, honey and water according to the color, sugar content, acid content and quality requirement of the finished product, wherein no pigment, essence or preservative is added during blending;
h. bottling and capping: bottling at a temperature above 80 deg.C, and immediately sealing;
i. sterilization and cooling: sterilizing a bottle filled with 250mL in boiling water, gradually cooling to about 37 ℃, taking out, and wiping with a dry cloth.
Example 2:
a raspberry juice beverage and a preparation method thereof are characterized in that the raw materials are mixed according to the following parts by weight:
30 parts of raspberry
11 parts of white granulated sugar
1 part of citric acid
9 parts of honey
The processing technology is as follows:
a. selecting raw materials: selecting fully mature, bright-colored, mildew-free and other obviously adverse changes-free fruits as raw materials;
b. cleaning and draining: firstly, soaking fruits in a salt solution with the mass concentration of 6% for 10-15 min to remove insects, impurities and pedicles, and the like, and then rinsing with clear water and draining;
c. crushing or not crushing or sugaring: directly pre-boiling the cleaned and drained fruits without crushing, or pre-boiling the fruits after moderately crushing the fruits by using a tissue triturator, or directly performing sugaring treatment, namely paving the fruits in a container layer by layer according to the mass ratio of 11.2 of the fruit white granulated sugar, and soaking for 2-3 days;
d. pre-cooking: adding water (no water is added in the juice obtained in the 1 st time of the sugaring treated fruit) with the same mass as that of the fruit into the crushed or uncrushed fruit, and heating for 15-30 min at the temperature of 60-70 ℃ for pre-boiling;
e. juicing: wrapping the pre-cooked fruit pulp with 2 layers of gauze, squeezing to obtain juice, mixing the residue with a certain amount of water, boiling, holding for 15min, squeezing with 2 layers of gauze, and mixing the juices to obtain fresh juice;
f. clarifying and filtering: heating the fresh juice to 80 deg.C rapidly, maintaining for 3min, and filtering with 4 layers of gauze or flannelette to obtain clear juice;
g. blending: blending with white granulated sugar, citric acid, honey and water according to the color, sugar content, acid content and quality requirement of the finished product, wherein no pigment, essence or preservative is added during blending;
h. bottling and capping: bottling at a temperature above 80 deg.C, and immediately sealing;
i. sterilization and cooling: sterilizing a bottle filled with 250mL in boiling water, gradually cooling to about 37 ℃, taking out, and wiping with a dry cloth.
Example 3:
a raspberry juice beverage and a preparation method thereof are characterized in that the raw materials are mixed according to the following parts by weight:
40 parts of raspberry
12 portions of white granulated sugar
1 part of citric acid
10 portions of honey
The processing technology is as follows:
a. selecting raw materials: selecting fully mature, bright-colored, mildew-free and other obviously adverse changes-free fruits as raw materials;
b. cleaning and draining: firstly, soaking fruits in a salt solution with the mass concentration of 6% for 10-15 min to remove insects, impurities and pedicles, and the like, and then rinsing with clear water and draining;
c. crushing or not crushing or sugaring: directly pre-boiling the cleaned and drained fruits without crushing, or pre-boiling the fruits after moderately crushing the fruits by using a tissue triturator, or directly performing sugaring treatment, namely paving the fruits in a container layer by layer according to the mass ratio of 11.2 of the fruit white granulated sugar, and soaking for 2-3 days;
d. pre-cooking: adding water (no water is added in the juice obtained in the 1 st time of the sugaring treated fruit) with the same mass as that of the fruit into the crushed or uncrushed fruit, and heating for 15-30 min at the temperature of 60-70 ℃ for pre-boiling;
e. juicing: wrapping the pre-cooked fruit pulp with 2 layers of gauze, squeezing to obtain juice, mixing the residue with a certain amount of water, boiling, holding for 15min, squeezing with 2 layers of gauze, and mixing the juices to obtain fresh juice;
f. clarifying and filtering: heating the fresh juice to 80 deg.C rapidly, maintaining for 3min, and filtering with 4 layers of gauze or flannelette to obtain clear juice;
g. blending: blending with white granulated sugar, citric acid, honey and water according to the color, sugar content, acid content and quality requirement of the finished product, wherein no pigment, essence or preservative is added during blending;
h. bottling and capping: bottling at a temperature above 80 deg.C, and immediately sealing;
i. sterilization and cooling: sterilizing a bottle filled with 250mL in boiling water, gradually cooling to about 37 ℃, taking out, and wiping with a dry cloth.
Claims (3)
1. A raspberry juice beverage and a preparation method thereof are characterized in that the raw materials are mixed according to the following parts by weight:
30-40 parts of raspberry
10-12 parts of white granulated sugar
0.5-1 part of citric acid
8-10 parts of honey
The processing technology is as follows:
a. selecting raw materials: selecting fully mature, bright-colored, mildew-free and other obviously adverse changes-free fruits as raw materials;
b. cleaning and draining: firstly, soaking fruits in a salt solution with the mass concentration of 6% for 10-15 min to remove insects, impurities and pedicles, and the like, and then rinsing with clear water and draining;
c. crushing or not crushing or sugaring: directly pre-boiling the cleaned and drained fruits without crushing, or pre-boiling the fruits after moderately crushing the fruits by using a tissue triturator, or directly performing sugaring treatment, namely paving the fruits in a container layer by layer according to the mass ratio of 11.2 of the fruit white granulated sugar, and soaking for 2-3 days;
d. pre-cooking: adding water (no water is added in the juice obtained in the 1 st time of the sugaring treated fruit) with the same mass as that of the fruit into the crushed or uncrushed fruit, and heating for 15-30 min at the temperature of 60-70 ℃ for pre-boiling;
e. juicing: wrapping the pre-cooked fruit pulp with 2 layers of gauze, squeezing to obtain juice, mixing the residue with a certain amount of water, boiling, holding for 15min, squeezing with 2 layers of gauze, and mixing the juices to obtain fresh juice;
f. clarifying and filtering: heating the fresh juice to 80 deg.C rapidly, maintaining for 3min, and filtering with 4 layers of gauze or flannelette to obtain clear juice;
g. blending: blending with white granulated sugar, citric acid, honey and water according to the color, sugar content, acid content and quality requirement of the finished product, wherein no pigment, essence or preservative is added during blending;
h. bottling and capping: bottling at a temperature above 80 deg.C, and immediately sealing;
i. sterilization and cooling: sterilizing a bottle filled with 250mL in boiling water, gradually cooling to about 37 ℃, taking out, and wiping with a dry cloth.
2. The raspberry juice beverage and method of claim 1, wherein said boiling in step d facilitates the dissolution of color and flavor substances from the fruit and increases the juice yield.
3. The raspberry juice beverage and the preparation method thereof according to claim 1, wherein the sterilization in step i is performed in boiling water at 100 ℃ for 8-10 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811345816.2A CN111165691A (en) | 2018-11-13 | 2018-11-13 | Raspberry fruit juice beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811345816.2A CN111165691A (en) | 2018-11-13 | 2018-11-13 | Raspberry fruit juice beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111165691A true CN111165691A (en) | 2020-05-19 |
Family
ID=70617572
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811345816.2A Pending CN111165691A (en) | 2018-11-13 | 2018-11-13 | Raspberry fruit juice beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111165691A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112956613A (en) * | 2021-03-30 | 2021-06-15 | 方左 | Honey and raspberry juice |
-
2018
- 2018-11-13 CN CN201811345816.2A patent/CN111165691A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112956613A (en) * | 2021-03-30 | 2021-06-15 | 方左 | Honey and raspberry juice |
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Application publication date: 20200519 |