CN112617064A - Preparation method of healthy lotus root juice beverage - Google Patents

Preparation method of healthy lotus root juice beverage Download PDF

Info

Publication number
CN112617064A
CN112617064A CN202011479949.6A CN202011479949A CN112617064A CN 112617064 A CN112617064 A CN 112617064A CN 202011479949 A CN202011479949 A CN 202011479949A CN 112617064 A CN112617064 A CN 112617064A
Authority
CN
China
Prior art keywords
lotus root
root juice
color protection
healthy
preparing
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
Application number
CN202011479949.6A
Other languages
Chinese (zh)
Inventor
王向红
宋春丽
桑亚新
米思
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Hebei Agricultural University
Original Assignee
Hebei Agricultural University
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Hebei Agricultural University filed Critical Hebei Agricultural University
Priority to CN202011479949.6A priority Critical patent/CN112617064A/en
Publication of CN112617064A publication Critical patent/CN112617064A/en
Pending legal-status Critical Current

Links

Images

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
    • A23L2/60—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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • 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
    • 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
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • 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)
  • Botany (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention discloses a preparation method of a healthy lotus root juice beverage. The method comprises the following steps: firstly, taking fresh lotus roots, cleaning, slicing and soaking in color protection liquid; taking out the mixture from the color protection solution, adding 0.5-3 times of the blending solution by weight, and pulping to prepare a serous fluid; filtering the slurry with double-layer filter cloth of over 100 mesh, collecting filtrate, centrifuging, collecting supernatant, and performing pasteurization or ultrahigh temperature instantaneous sterilization to obtain the final product. The system of the invention researches the factors influencing the browning of the lotus root juice and develops a reasonable and feasible color protection scheme; the lotus root is reasonably matched with other food materials, and the flavor is adjusted by using low-energy sweet substances beneficial to intestinal health.

Description

Preparation method of healthy lotus root juice beverage
Technical Field
The invention belongs to the technical field of fruit and vegetable processing, and particularly relates to a preparation method of a healthy lotus root juice beverage.
Background
The lotus root is a food with homology of medicine and food. According to records in compendium of materia medica, the lotus root can clear heat and cool blood, dissipate blood stasis, stop bleeding, quench thirst and sober up when eaten raw, and can nourish blood, stimulate appetite, invigorate spleen, tonify qi, nourish yin, check diarrhea, promote tissue regeneration and the like when eaten cooked. The fructo-oligosaccharide has the advantages of low calorific value, no dental caries, promotion of bifidobacterium proliferation, blood sugar reduction, serum lipid improvement, trace element absorption promotion and other excellent physiological functions, can bidirectionally regulate the micro-ecological balance of a human body, and is a typical super-strong bifidus factor.
Although the lotus roots are rich in nutrition, the flavor is light, and the lotus roots are easy to cook by heating; due to the high content of the lotus root polyphenol substances, browning is easily caused during processing; the lotus root contains starch, and the problems of starch aging, precipitation, turbidity and the like of the lotus root juice beverage are easy to occur. Therefore, the protection of nutrient components, the nutrition collocation, the flavor regulation, the browning control and the stability regulation in the lotus root juice processing are the technical problems to be solved. The system of the invention researches the factors influencing the browning of the lotus root juice and develops a reasonable and feasible color protection scheme; the lotus root juice beverage is prepared by reasonably matching lotus roots with other food materials, adjusting the flavor by using low-energy sweet substances beneficial to intestinal health, researching the storage stability of lotus root juice and developing a nutrient and healthy lotus root juice beverage.
Disclosure of Invention
The invention aims to provide a preparation method of a healthy lotus root juice beverage.
A preparation method of a healthy lotus root juice drink comprises the following steps:
(1) taking fresh lotus roots, cleaning, slicing, and soaking in color protection liquid;
(2) taking out the mixture from the color protection solution, adding 0.5-3 times of the blending solution by weight, and pulping to prepare a serous fluid;
(3) filtering the slurry with double-layer filter cloth of over 100 mesh, collecting filtrate, centrifuging, collecting supernatant, and performing pasteurization or ultrahigh temperature instantaneous sterilization to obtain the final product.
The color protection liquid is a mixed liquid of citric acid and L-tyrosine; the mixed solution contains citric acid 0.1-0.5 wt% and L-tyrosine 0.1-0.5 wt%.
The preparation liquid comprises the following components in parts by weight: 0.01-0.03% of sucralose, 0.2-1.2% of fructo-oligosaccharide, 0.2-1.5% of vitamin C and 0.005-0.01% of citric acid.
The sucralose is a low-energy sweetener, can not be metabolized by insulin, and can be eaten by diabetic patients. The fructo-oligosaccharide belongs to water-soluble dietary fiber, is beneficial to the proliferation of beneficial intestinal flora and promotes the health of intestinal tracts, and is particularly suitable for people with high blood pressure, high blood sugar and high blood sugar.
The raw materials for preparing the beverage in the step (1) comprise fresh lotus roots and pears, and the mass ratio is 1: (2-8).
The raw materials for preparing the beverage in the step (1) comprise fresh lotus roots and medlar in a mass ratio of (2-5): 1.
the lotus root and the pear are blended, so that the effects of clearing heat and moistening lung are achieved, the faint scent and sweetness of the pear complement the taste of the lotus root, the taste is fresh and tasty, and the sweetness and sourness are proper; the medlar and lotus root have the effects of tonifying spleen and checking diarrhea, helping digestion, nourishing yin, improving eyesight, tonifying kidney and strengthening body, and the light medlar faint scent can reduce the cooking taste of the sterilized lotus root juice.
The pasteurization temperature is 60-70 ℃.
The temperature of the ultrahigh temperature instant sterilization is 135 ℃, and the sterilization time is 3-5 s.
The invention has the beneficial effects that: the system of the invention researches the factors influencing the browning of the lotus root juice and develops a reasonable and feasible color protection scheme; the lotus root juice beverage is prepared by reasonably matching lotus roots with other food materials, adjusting the flavor by using low-energy sweet substances beneficial to intestinal health, researching the storage stability of lotus root juice and developing a nutrient and healthy lotus root juice beverage. The invention does not add a stabilizer or a thickening agent, has low calorie, and can be eaten by people with high blood pressure, high blood sugar and high blood sugar; the bifidus factor is added, which is beneficial to the health of intestinal tracts; the lotus root juice is prevented from precipitating and layering by adopting physical methods such as filtration and centrifugation, so that the lotus root juice is safer and more efficient; the citric acid and the L-tyrosine are adopted for color protection, so that the nutrition and health are realized; the lotus root is matched with the medlar and the pear, has reasonable nutrition and coordinated taste, and has the effects of benefiting qi, nourishing blood, clearing heat, moistening lung, nourishing yin, invigorating spleen and the like.
Drawings
FIG. 1 shows the color protection effect of different color protection liquid components on lotus root juice.
Detailed Description
In order that the invention may be more fully understood, reference will now be made to the following description. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
Example 1 colour protection fluid selection
The color protecting liquid is selected from citric acid, vitamin C, L-cysteine, aspartic acid, L-tyrosine, alanine, sodium chloride, and sodium bicarbonate; the mass fraction of the color protection liquid is 0.5 percent, and the contrast is clear water;
selecting fresh lotus roots, cleaning, removing stems and peels, slicing, soaking in color protection liquid for 5min, adding 2 times of water by weight, pulping to prepare slurry, filtering the slurry by using 200-mesh double-layer filter cloth, taking filtrate, centrifuging, taking supernatant, carrying out instantaneous sterilization treatment on the supernatant for 4s at a high temperature of 135 ℃ to prepare lotus root juice, and standing at room temperature for 10 d.
Brown (BD) assay: measuring absorbance A of the lotus root juice at wavelength of 410nm by extinction value method, and repeating the measurement for three times to obtain a result of 10. A410Indicating the degree of browning.
The test result is shown in figure 1, compared with the contrast, the citric acid, the L-cysteine and the L-tyrosine have obvious color protection effect and unobvious other color protection effects, the sodium bicarbonate also accelerates the browning, the vitamin C and the sodium chloride are traditional color protection agents, but the vitamin C is easy to lose in the pulping process, and the sodium chloride has unobvious color protection effect on the lotus root juice.
EXAMPLE 2 selection of color-protecting fluid combinations
The color protection liquid selects citric acid, L-cysteine, L-tyrosine single components and combinations of two components: citric acid with L-cysteine (combination 1), citric acid with L-tyrosine (combination 2), L-cysteine with L-tyrosine (combination 3); the mass fraction of the single-component color protection liquid is 0.5 percent, and the mass fraction of each component color protection liquid in pairwise combination is 0.25 percent;
selecting fresh lotus roots, cleaning, removing stems and peels, slicing, soaking in color protection liquid for 5min, adding 2 times of water by weight, pulping to prepare slurry, filtering the slurry by using 200-mesh double-layer filter cloth, taking filtrate, centrifuging, taking supernatant, carrying out instantaneous sterilization treatment on the supernatant for 4s at a high temperature of 135 ℃ to prepare lotus root juice, and standing at room temperature for 10 d.
Brown (BD) assay: measuring absorbance A of the lotus root juice at wavelength of 410nm by extinction value method, and repeating the measurement for three times to obtain a result of 10. A410Indicating the degree of browning. The results of the tests are shown in table 1,
TABLE 1 reduction in luminance after 10 days exposure for each experimental group
Figure BDA0002838015650000041
Note: represents P <0.05 compared to the citrate or L-tyrosine group.
As can be seen from Table 1, the combination of citric acid and L-tyrosine significantly reduces browning and has a significant synergistic effect.
Example 3
A preparation method of a healthy lotus root juice drink comprises the following steps:
(1) taking fresh lotus roots, cleaning, slicing, and soaking in color protection liquid; the color protection liquid is a mixed liquid of citric acid and L-tyrosine; the mass fraction of citric acid and L-tyrosine in the mixed solution is 0.25% and 0.25%, respectively;
(2) taking out the mixture from the color protection liquid, adding 2 times of the blending liquid by weight, and pulping to prepare a slurry; the preparation liquid comprises the following components in parts by weight: 0.02% of sucralose, 0.5% of fructo-oligosaccharide, 0.5% of vitamin C and 0.008% of citric acid;
(3) filtering the slurry with double-layer filter cloth of over 100 mesh, collecting filtrate, centrifuging, collecting supernatant, and performing pasteurization or ultrahigh temperature instantaneous sterilization to obtain the final product.
Example 4
A preparation method of a healthy lotus root juice drink comprises the following steps:
(1) taking fresh lotus roots, cleaning, slicing, and soaking in color protection liquid; the color protection liquid is a mixed liquid of citric acid and L-tyrosine; the mass fraction of citric acid in the mixed solution is 0.3 percent, and the mass fraction of L-tyrosine is 0.3 percent;
(2) taking out the mixture from the color protection solution, adding 1 time of blending solution by weight, and pulping to prepare slurry; the preparation liquid comprises the following components in parts by weight: 0.01 percent of sucralose, 0.8 percent of fructo-oligosaccharide, 0.3 percent of vitamin C and 0.006 percent of citric acid;
(3) filtering the slurry with double-layer filter cloth of over 100 mesh, collecting filtrate, centrifuging, collecting supernatant, and performing pasteurization or ultrahigh temperature instantaneous sterilization to obtain the final product.
Example 5
A preparation method of a healthy lotus root juice drink comprises the following steps:
(1) taking fresh lotus roots and Chinese wolfberry, wherein the mass ratio is 3: 1, cleaning, slicing lotus roots, and soaking in color protection liquid; the color protection liquid is a mixed liquid of citric acid and L-tyrosine; the mass fraction of citric acid and L-tyrosine in the mixed solution is 0.25% and 0.25%, respectively;
(2) taking out the mixture from the color protection liquid, adding 2 times of the blending liquid by weight, and pulping to prepare a slurry; the preparation liquid comprises the following components in parts by weight: 0.01 percent of sucralose, 0.8 percent of fructo-oligosaccharide, 0.6 percent of vitamin C and 0.009 percent of citric acid;
(3) filtering the slurry with double-layer filter cloth of over 100 mesh, collecting filtrate, centrifuging, collecting supernatant, and performing pasteurization or ultrahigh temperature instantaneous sterilization to obtain the final product.
Example 6
A preparation method of a healthy lotus root juice drink comprises the following steps:
(1) taking fresh lotus roots and snow pears, wherein the mass ratio of the fresh lotus roots to the snow pears is 1: 3, cleaning, slicing and soaking in color protection liquid; the color protection liquid is a mixed liquid of citric acid and L-tyrosine; the mass fraction of citric acid and L-tyrosine in the mixed solution is 0.25% and 0.25%, respectively;
(2) taking out the mixture from the color protection liquid, adding 2 times of the blending liquid by weight, and pulping to prepare a slurry; the preparation liquid comprises the following components in parts by weight: 0.02% of sucralose, 0.5% of fructo-oligosaccharide, 0.5% of vitamin C and 0.008% of citric acid;
(3) filtering the slurry with double-layer filter cloth of over 100 mesh, collecting filtrate, centrifuging, collecting supernatant, and performing pasteurization or ultrahigh temperature instantaneous sterilization to obtain the final product.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.

Claims (7)

1. The preparation method of the healthy lotus root juice drink is characterized by comprising the following steps:
(1) taking fresh lotus roots, cleaning, slicing, and soaking in color protection liquid;
(2) taking out the mixture from the color protection solution, adding 0.5-3 times of the blending solution by weight, and pulping to prepare a serous fluid;
(3) filtering the slurry with double-layer filter cloth of over 100 mesh, collecting filtrate, centrifuging, collecting supernatant, and performing pasteurization or ultrahigh temperature instantaneous sterilization to obtain the final product.
2. The method for preparing the healthy lotus root juice beverage according to claim 1, wherein the color protection liquid is a mixed solution of citric acid and L-tyrosine; the mixed solution contains citric acid 0.1-0.5 wt% and L-tyrosine 0.1-0.5 wt%.
3. The method for preparing the healthy lotus root juice drink according to claim 1, wherein the blending liquid comprises the following components in parts by weight: 0.01-0.03% of sucralose, 0.2-1.2% of fructo-oligosaccharide, 0.2-1.5% of vitamin C and 0.005-0.01% of citric acid.
4. The method for preparing the healthy lotus root juice beverage according to claim 1, wherein the raw materials for preparing the beverage in the step (1) comprise fresh lotus roots and pears in a mass ratio of 1: (2-8).
5. The preparation method of the healthy lotus root juice beverage according to claim 1, wherein the raw materials for preparing the beverage in the step (1) comprise fresh lotus roots and medlar in a mass ratio of (2-5): 1.
6. the method for preparing the healthy lotus root juice beverage according to claim 1, wherein the pasteurization temperature is 60-70 ℃.
7. The method for preparing the healthy lotus root juice drink according to claim 1, wherein the ultrahigh-temperature instant sterilization temperature is 135 ℃, and the sterilization time is 3-5 s.
CN202011479949.6A 2020-12-16 2020-12-16 Preparation method of healthy lotus root juice beverage Pending CN112617064A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202011479949.6A CN112617064A (en) 2020-12-16 2020-12-16 Preparation method of healthy lotus root juice beverage

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202011479949.6A CN112617064A (en) 2020-12-16 2020-12-16 Preparation method of healthy lotus root juice beverage

Publications (1)

Publication Number Publication Date
CN112617064A true CN112617064A (en) 2021-04-09

Family

ID=75313199

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202011479949.6A Pending CN112617064A (en) 2020-12-16 2020-12-16 Preparation method of healthy lotus root juice beverage

Country Status (1)

Country Link
CN (1) CN112617064A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113662107A (en) * 2021-07-19 2021-11-19 马占军 Decayed tooth preventing lotus root beverage and preparation method thereof
CN115837045A (en) * 2023-01-03 2023-03-24 复旦大学附属中山医院 Preparation method of medical lotus root juice freeze-dried powder

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1759754A (en) * 2005-10-13 2006-04-19 南京农业大学 Composite juice of lotus root and preparation method
CN104187960A (en) * 2014-08-15 2014-12-10 王慧君 Lotus root compound fruit and vegetable juice and preparation method thereof
CN107373220A (en) * 2017-06-23 2017-11-24 梁春 A kind of preparation method of lotus rhizome garlic composite beverage
CN107996911A (en) * 2017-12-08 2018-05-08 安徽清华农业发展有限公司 A kind of production method for avenging lotus root juice
CN110250371A (en) * 2019-07-05 2019-09-20 扬州荷吉镇生物技术有限公司 A kind of lotus rhizome compound beverage and preparation method thereof
CN110558412A (en) * 2019-10-29 2019-12-13 河北科技大学 Burdock health-care tea and preparation method thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1759754A (en) * 2005-10-13 2006-04-19 南京农业大学 Composite juice of lotus root and preparation method
CN104187960A (en) * 2014-08-15 2014-12-10 王慧君 Lotus root compound fruit and vegetable juice and preparation method thereof
CN107373220A (en) * 2017-06-23 2017-11-24 梁春 A kind of preparation method of lotus rhizome garlic composite beverage
CN107996911A (en) * 2017-12-08 2018-05-08 安徽清华农业发展有限公司 A kind of production method for avenging lotus root juice
CN110250371A (en) * 2019-07-05 2019-09-20 扬州荷吉镇生物技术有限公司 A kind of lotus rhizome compound beverage and preparation method thereof
CN110558412A (en) * 2019-10-29 2019-12-13 河北科技大学 Burdock health-care tea and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113662107A (en) * 2021-07-19 2021-11-19 马占军 Decayed tooth preventing lotus root beverage and preparation method thereof
CN115837045A (en) * 2023-01-03 2023-03-24 复旦大学附属中山医院 Preparation method of medical lotus root juice freeze-dried powder

Similar Documents

Publication Publication Date Title
CN102265951B (en) Tea for homolysis and lipopenicillinase and preparation method thereof
CN102273697B (en) Cane tea composite beverage and preparation method thereof
CN110089644A (en) A kind of collagen beverage and preparation method thereof
CN105410803A (en) Purple potato flavored pineapple and pumpkin fruitcakes
CN112617064A (en) Preparation method of healthy lotus root juice beverage
CN104605438B (en) A kind of health beverage of invigorating the spleen and regulating the stomach and preparation method thereof
CN103960566A (en) Black kidney bean flavored bean vermicelli
KR101689652B1 (en) Drink composition having improved storage stability and the method thereof
CN106942585A (en) One kind relaxes bowel ground rice and preparation method thereof
CN100591220C (en) Method for manufacturing vegetable mud jelly immediately melting when put into the mouth
CN106509526B (en) Coarse cereal fruit juice and preparation method thereof
CN106107289A (en) A kind of blue berry fruit juice beverage
CN108576358A (en) A kind of fruitcake and preparation method thereof
CN112471302A (en) Female body warming tea
CN107048142A (en) A kind of health solid beverage for nursing one&#39;s health blood stasis constitution and preparation method thereof
CN106901188A (en) A kind of composition for benefiting qi and nourishing blood, the dietotherapy slug containing it and preparation method thereof
CN105831651A (en) Selenium-rich konjak bean curd and preparation method thereof
CN107156841B (en) Acanthopanax sessiliflorus extract, application of acanthopanax sessiliflorus extract, acanthopanax sessiliflorus beverage and preparation method thereof
CN104489842B (en) Semen Ormosiae Hosiei Flos Rosae Rugosae nutritious drink and preparation method thereof
CN106333184A (en) Kiwi fruit pulp composite fruit juice and production method thereof
CN106509621A (en) Sea cucumber porridge having blood sugar lowering function and preparation method thereof
CN106689841A (en) Sweet potato-and-candied date-stuffed Zongzi and preparation method thereof
KR20210081804A (en) Method for manufacturing functional drink momordica charantia is an active ingredient and functional drink using same
KR20030038602A (en) Manufacturing process of health beverage using melanian snail
CN110692716A (en) Preparation method of red date and Chinese yam milk 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

Application publication date: 20210409

RJ01 Rejection of invention patent application after publication