CN112913997A - Sea-buckthorn-passion fruit juice beverage and preparation method thereof - Google Patents
Sea-buckthorn-passion fruit juice beverage and preparation method thereof Download PDFInfo
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- CN112913997A CN112913997A CN202110295793.4A CN202110295793A CN112913997A CN 112913997 A CN112913997 A CN 112913997A CN 202110295793 A CN202110295793 A CN 202110295793A CN 112913997 A CN112913997 A CN 112913997A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 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 87
- 235000000370 Passiflora edulis Nutrition 0.000 claims abstract description 52
- 244000288157 Passiflora edulis Species 0.000 claims abstract description 52
- 239000002994 raw material Substances 0.000 claims abstract description 43
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims abstract description 34
- 235000015165 citric acid Nutrition 0.000 claims abstract description 29
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 18
- 239000000230 xanthan gum Substances 0.000 claims abstract description 18
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 18
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 18
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 18
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 241000229143 Hippophae Species 0.000 claims description 49
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 230000001954 sterilising effect Effects 0.000 claims description 18
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- 102000004190 Enzymes Human genes 0.000 claims description 14
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- 238000007872 degassing Methods 0.000 claims description 14
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
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Abstract
The invention relates to the field of beverage processing, and provides a sea-buckthorn-passion fruit juice beverage and a preparation method thereof. The application develops a health care beverage which is prepared by taking sea buckthorn and passion fruit as main raw materials and compounding and blending white granulated sugar, citric acid, xanthan gum and other ingredients. The beverage not only has delicious color and luster, pleasant fragrance, and light and tasty throat, but also has the unique natural flavor of the raw materials.
Description
Technical Field
The invention relates to the field of beverage processing, and provides a sea-buckthorn-passion fruit juice beverage and a preparation method thereof.
Background
The existing fruit and vegetable juice beverage mostly depends on additives such as pigments, flavor substances, stabilizers, thickeners, emulsifiers and the like to improve indexes such as flavor, taste and stability of the fruit and vegetable juice beverage.
At present, the development of sea-buckthorn products is rich, and the sea-buckthorn fruit juice obtained by squeezing sea-buckthorn fruits contains rich vitamin C, amino acid, carotenoid, unsaturated fatty acid, flavonoid and other components, and is a good raw material for developing nutritional health-care beverages. The sea-buckthorn beverage in the market of China mainly comprises sea-buckthorn primary pulp and blended beverage, generally, the sea-buckthorn primary pulp has higher concentration, and although the nutrition and the health-care function of the sea-buckthorn juice are well kept, the flavor and the mouthfeel are not very popular.
Passion fruit, also known as eggfruit and brazil fruit, is of yellow and purple variety. The original Brazil is widely distributed in tropical and subtropical areas. The main producing areas of China are provinces such as Guangdong, Guangxi, Taiwan and Fujian. The passion fruit juice is rich in nutrient substances, has aromatic and unique flavor, reportedly contains at least 160 kinds of aromatic substances, is known as 'natural concentrated fruit juice' and 'the king of fruit juice', is one of the most aromatic fruits known in the world, is very suitable for being mixed with other fruit juices, can strongly influence the flavor of the fruit juice beverage, and has excellent taste.
The sea-buckthorn-passion fruit compound beverage utilizes the characteristics of rich nutrient substances, strong fragrance, high nutrition of sea-buckthorn and the like of the passion fruit, and is a novel compound health beverage. The development of the beverage provides a new effective way for the development and utilization of passion fruit and sea buckthorn, and has positive significance for improving the added value of agricultural products. The application develops a natural fruit juice beverage taking sea-buckthorn and passion fruit as main raw materials, and the natural fruit juice beverage is a health-care beverage prepared by compounding and blending white granulated sugar, citric acid, xanthan gum and other ingredients. The beverage not only has delicious color and luster, pleasant fragrance, and light and tasty throat, but also has the unique natural flavor of the raw materials.
Disclosure of Invention
The invention aims to develop a sea-buckthorn-passion fruit juice beverage and a preparation method thereof by taking sea-buckthorn and passion fruit as main raw materials and taking white granulated sugar, citric acid, xanthan gum and other ingredients as auxiliary materials.
The method of the invention comprises the following steps:
a sea-buckthorn-passion fruit juice beverage and a preparation method thereof are characterized in that the method comprises the following steps: (1) selecting materials: selecting fresh fructus Hippophae with moderate shape, no damage and no mildew; selecting fresh passion fruits which are dark red in color and free of mildew; (2) pretreatment: removing rotten and immature raw materials, cleaning the raw materials (sea buckthorn and passion fruit) for later use, cutting the passion fruit into halves, scooping out pulp by using a plastic spoon, placing the sea buckthorn fruit and the passion fruit pulp into a pretreatment tank containing 0.15 mass percent of tea polyphenol and 0.1 mass percent of citric acid for soaking pretreatment, and continuing for 1-2 hours; (3) juicing: adding enzyme into the soaked raw materials, placing into a stirrer, controlling the temperature, inactivating the enzyme, stirring slowly, and preventing seeds from being broken at an excessively high rotation speed to cause bitterness of the fruit juice; filtering with filter cloth to remove seeds, and separating to obtain fructus Hippophae natural juice and Passiflora edulis natural juice; (4) blending: adding white granulated sugar, citric acid and xanthan gum into the juice obtained in the step (3), and adding purified water to a constant volume; (5) homogenizing and degassing: homogenizing the blended juice in the step (4) for 3 times under the pressure of 15-20MPa, and then degassing under the vacuum degree of 0.05-0.08 MPa; (6) and (3) sterilization: canning in PP plastic bottle for high temperature resistant food, sterilizing in water bath of 75-10 min, 85-10 min and 95-10 min, covering and inverting for 5min, and cooling to 40 deg.C; (7) and (5) spraying codes on the bottle bodies, and then packaging and warehousing.
Quality test of mixed fruit juice:
1.1 fruit juice stability test
Accurately weighing 30.00mL of fruit juice beverage in a 50mL centrifuge tube, centrifuging at 4000r/min for 5min, discarding the upper solution, accurately weighing the precipitate (wetting agent), and calculating the precipitation rate according to the formula (1) to serve as one of evaluation indexes of the stability of the fruit juice beverage. The same sample was measured three times.
1.2 determination of pH of fruit juice beverages
According to GB/T10468-.
1.3 measurement of soluble solid content in fruit juice beverage
According to the GB/T12143-2008 method, the content of soluble solids in the juice is measured by using a multifunctional refractometer at the room temperature of 20 ℃, and the soluble solids content of the juice is measured in three times in parallel by using the same sample.
1.4 sensory evaluation of fruit juices
According to GB/T31121-2014, GB/T7101-2015, NY/T434-2007 and NY 82.2-1988, the sensory quality is evaluated by a comprehensive scoring method, and the full score is 100. 10 specially trained evaluators were selected for sensory evaluation of the juice, and the average of the final results was used as the score for this beverage.
The homogenizing pressure is 15-20 Mpa. .
The sterilization condition is 75-10 min, 85-10 min or 95-10 min.
Drawings
FIG. 1 is a technical flow diagram of the present invention;
FIG. 2 is a schematic of sensory scoring;
FIG. 3 is a graph showing the results of an evaluation test of blended juice.
Detailed Description
A sea-buckthorn-passion fruit juice beverage and a preparation method thereof are characterized in that the method comprises the following steps: (1) selecting materials: selecting fresh fructus Hippophae with moderate shape, no damage and no mildew; selecting fresh passion fruits which are dark red in color and free of mildew; (2) pretreatment: removing rotten and immature raw materials, cleaning the raw materials (sea buckthorn and passion fruit) for later use, cutting the passion fruit into halves, scooping out pulp by using a plastic spoon, placing the sea buckthorn fruit and the passion fruit pulp into a pretreatment tank containing 0.15 mass percent of tea polyphenol and 0.1 mass percent of citric acid for soaking pretreatment, and continuing for 1-2 hours; (3) juicing: adding enzyme into the soaked raw materials, placing into a stirrer, controlling the temperature, inactivating the enzyme, stirring slowly, and preventing seeds from being broken at an excessively high rotation speed to cause bitterness of the fruit juice; filtering with filter cloth to remove seeds, and separating to obtain fructus Hippophae natural juice and Passiflora edulis natural juice; (4) blending: adding white granulated sugar, citric acid and xanthan gum into the juice obtained in the step (3), and adding purified water to a constant volume; (5) homogenizing and degassing: homogenizing the blended juice in the step (4) for 3 times under the pressure of 15-20MPa, and then degassing under the vacuum degree of 0.05-0.08 MPa; (6) and (3) sterilization: canning in PP plastic bottle for high temperature resistant food, sterilizing in water bath of 75-10 min, 85-10 min and 95-10 min, covering and inverting for 5min, and cooling to 40 deg.C; (7) and (5) spraying codes on the bottle bodies, and then packaging and warehousing.
The homogenizing pressure is 15-20 Mpa. .
The sterilization condition is 75-10 min, 85-10 min or 95-10 min.
Example 1
A sea-buckthorn-passion fruit juice beverage and a preparation method thereof are disclosed, wherein the raw materials comprise, by mass:
350 parts of sea buckthorn, 350 parts of passion fruit, 200 parts of white granulated sugar, 3 parts of citric acid and 5 parts of xanthan gum, wherein the raw materials and water are mixed according to the weight ratio of 1: 3 in a mass ratio.
(1) Selecting materials: selecting fresh fructus Hippophae with moderate shape, no damage and no mildew; selecting fresh passion fruits which are dark red in color and free of mildew;
(2) pretreatment: removing rotten and immature raw materials, cleaning the raw materials (sea buckthorn and passion fruit) for later use, cutting the passion fruit into halves, scooping out pulp by using a plastic spoon, placing the sea buckthorn fruit and the passion fruit pulp into a pretreatment tank containing 0.15 mass percent of tea polyphenol and 0.1 mass percent of citric acid for soaking pretreatment, and continuing for 1-2 hours;
(3) juicing: adding enzyme into the soaked raw materials, placing into a stirrer, controlling the temperature, inactivating the enzyme, stirring slowly, and preventing seeds from being broken at an excessively high rotation speed to cause bitterness of the fruit juice; filtering with filter cloth to remove seeds, and separating to obtain fructus Hippophae natural juice and Passiflora edulis natural juice;
(4) blending: adding white granulated sugar, citric acid and xanthan gum into the juice obtained in the step (3), and adding purified water to a constant volume;
(5) homogenizing and degassing: homogenizing the blended juice in the step (4) for 3 times under the pressure of 15MPa, and then degassing under the vacuum degree of 0.05-0.08 MPa;
(6) and (3) sterilization: packaging the can in a PP plastic bottle special for high temperature resistant food, sterilizing in 75-10 min water bath, covering and inverting for 5min after sterilization, and then rapidly cooling to 40 deg.C;
(7) and (5) spraying codes on the bottle bodies, and then packaging and warehousing.
Example 2
A sea-buckthorn-passion fruit juice beverage and a preparation method thereof are disclosed, wherein the raw materials comprise, by mass:
the traditional Chinese medicine composition comprises, by weight, 700 parts of sea buckthorn, 350 parts of passion fruit, 300 parts of white granulated sugar, 4 parts of citric acid and 7 parts of xanthan gum, wherein the raw materials and water are mixed according to a ratio of 1: 3 in a mass ratio.
(1) Selecting materials: selecting fresh fructus Hippophae with moderate shape, no damage and no mildew; selecting fresh passion fruits which are dark red in color and free of mildew;
(2) pretreatment: removing rotten and immature raw materials, cleaning the raw materials (sea buckthorn and passion fruit) for later use, cutting the passion fruit into halves, scooping out pulp by using a plastic spoon, placing the sea buckthorn fruit and the passion fruit pulp into a pretreatment tank containing 0.15 mass percent of tea polyphenol and 0.1 mass percent of citric acid for soaking pretreatment, and continuing for 1-2 hours;
(3) juicing: adding enzyme into the soaked raw materials, placing into a stirrer, controlling the temperature, inactivating the enzyme, stirring slowly, and preventing seeds from being broken at an excessively high rotation speed to cause bitterness of the fruit juice; filtering with filter cloth to remove seeds, and separating to obtain fructus Hippophae natural juice and Passiflora edulis natural juice;
(4) blending: adding white granulated sugar, citric acid and xanthan gum into the juice obtained in the step (3), and adding purified water to a constant volume;
(5) homogenizing and degassing: homogenizing the blended juice in the step (4) for 3 times under the pressure of 20MPa, and then degassing under the vacuum degree of 0.05-0.08 MPa;
(6) and (3) sterilization: the cans are packaged in special PP plastic bottles for high-temperature resistant food and are sterilized by water bath for 85-10 min respectively, after sterilization, the cans are covered and inverted for 5min, and then the cans are rapidly cooled to 40 ℃;
(7) and (5) spraying codes on the bottle bodies, and then packaging and warehousing.
Example 3
A sea-buckthorn-passion fruit juice beverage and a preparation method thereof are disclosed, wherein the raw materials comprise, by mass:
500 parts of sea buckthorn, 1000 parts of passion fruit, 500 parts of white granulated sugar, 3 parts of citric acid and 6 parts of xanthan gum, wherein the raw materials and water are mixed according to the weight ratio of 1: 3 in a mass ratio.
(1) Selecting materials: selecting fresh fructus Hippophae with moderate shape, no damage and no mildew; selecting fresh passion fruits which are dark red in color and free of mildew;
(2) pretreatment: removing rotten and immature raw materials, cleaning the raw materials (sea buckthorn and passion fruit) for later use, cutting the passion fruit into halves, scooping out pulp by using a plastic spoon, placing the sea buckthorn fruit and the passion fruit pulp into a pretreatment tank containing 0.15 mass percent of tea polyphenol and 0.1 mass percent of citric acid for soaking pretreatment, and continuing for 1-2 hours;
(3) juicing: adding enzyme into the soaked raw materials, placing into a stirrer, controlling the temperature, inactivating the enzyme, stirring slowly, and preventing seeds from being broken at an excessively high rotation speed to cause bitterness of the fruit juice; filtering with filter cloth to remove seeds, and separating to obtain fructus Hippophae natural juice and Passiflora edulis natural juice;
(4) blending: adding white granulated sugar, citric acid and xanthan gum into the juice obtained in the step (3), and adding purified water to a constant volume;
(5) homogenizing and degassing: homogenizing the blended juice in the step (4) for 3 times under the pressure of 15MPa, and then degassing under the vacuum degree of 0.05-0.08 MPa;
(6) and (3) sterilization: the cans are packaged in special PP plastic bottles for high-temperature resistant food and are sterilized by water bath for 95-10 min respectively, after sterilization, the cans are covered and inverted for 5min, and then the cans are rapidly cooled to 40 ℃;
(7) and (5) spraying codes on the bottle bodies, and then packaging and warehousing.
Example 4
A sea-buckthorn-passion fruit juice beverage and a preparation method thereof are disclosed, wherein the raw materials comprise, by mass:
1200 parts of sea buckthorn, 700 parts of passion fruit, 300 parts of white granulated sugar, 6 parts of citric acid and 5 parts of xanthan gum, wherein the raw materials and water are mixed according to the weight ratio of 1: 3 in a mass ratio.
(1) Selecting materials: selecting fresh fructus Hippophae with moderate shape, no damage and no mildew; selecting fresh passion fruits which are dark red in color and free of mildew;
(2) pretreatment: removing rotten and immature raw materials, cleaning the raw materials (sea buckthorn and passion fruit) for later use, cutting the passion fruit into halves, scooping out pulp by using a plastic spoon, placing the sea buckthorn fruit and the passion fruit pulp into a pretreatment tank containing 0.15 mass percent of tea polyphenol and 0.1 mass percent of citric acid for soaking pretreatment, and continuing for 1-2 hours;
(3) juicing: adding enzyme into the soaked raw materials, placing into a stirrer, controlling the temperature, inactivating the enzyme, stirring slowly, and preventing seeds from being broken at an excessively high rotation speed to cause bitterness of the fruit juice; filtering with filter cloth to remove seeds, and separating to obtain fructus Hippophae natural juice and Passiflora edulis natural juice;
(4) blending: adding white granulated sugar, citric acid and xanthan gum into the juice obtained in the step (3), and adding purified water to a constant volume;
(5) homogenizing and degassing: homogenizing the blended juice in the step (4) for 3 times under the pressure of 20MPa, and then degassing under the vacuum degree of 0.05-0.08 MPa;
(6) and (3) sterilization: the cans are packaged in special PP plastic bottles for high-temperature resistant food and are sterilized by water bath for 95-10 min respectively, after sterilization, the cans are covered and inverted for 5min, and then the cans are rapidly cooled to 40 ℃;
(7) and (5) spraying codes on the bottle bodies, and then packaging and warehousing.
Claims (7)
1. A sea-buckthorn-passion fruit juice beverage and a preparation method thereof are disclosed, wherein the raw materials comprise, by mass:
350 parts of sea-buckthorn, namely,
350 parts of passion fruit, namely 350 parts of passion fruit,
200 parts of white granulated sugar (200 parts),
3 parts of citric acid, namely 3 parts of citric acid,
5 parts of xanthan gum,
mixing the raw materials and water according to the weight ratio of 1: 3 in a mass ratio.
2. The seabuckthorn-passion fruit juice beverage and the preparation method thereof according to claim 1, wherein the seabuckthorn-passion fruit juice beverage is prepared from the following raw materials in parts by mass:
700 portions of sea-buckthorn, which is prepared,
350 parts of passion fruit, namely 350 parts of passion fruit,
300 parts of white granulated sugar (300 parts),
4 parts of citric acid, namely citric acid,
7 parts of xanthan gum,
mixing the raw materials and water according to the weight ratio of 1: 3 in a mass ratio.
3. The seabuckthorn-passion fruit juice beverage and the preparation method thereof according to claim 2, wherein the raw materials comprise, by mass:
500 parts of sea-buckthorn, namely,
1000 parts of passion fruit, namely, the fruit,
500 parts of white granulated sugar, and a preparation method thereof,
3 parts of citric acid, namely 3 parts of citric acid,
6 parts of xanthan gum,
mixing the raw materials and water according to the weight ratio of 1: 3 in a mass ratio.
4. The seabuckthorn-passion fruit juice beverage and the preparation method thereof according to claim 3, wherein the seabuckthorn-passion fruit juice beverage is prepared from the following raw materials in parts by weight:
1200 parts of sea-buckthorn,
700 parts of passion fruit, namely 700 parts of,
300 parts of white granulated sugar (300 parts),
6 parts of citric acid, namely 6 parts of citric acid,
5 parts of xanthan gum,
mixing the raw materials and water according to the weight ratio of 1: 3 in a mass ratio.
5. The hippophae rhamnoides-passion fruit juice beverage and the preparation method thereof according to the claims 1, 2, 3 or 4, are characterized by comprising the following steps: (1) selecting materials: selecting fresh fructus Hippophae with moderate shape, no damage and no mildew; selecting fresh passion fruits which are dark red in color and free of mildew; (2) pretreatment: removing rotten and immature raw materials, cleaning the raw materials (sea buckthorn and passion fruit) for later use, cutting the passion fruit into halves, scooping out pulp by using a plastic spoon, placing the sea buckthorn fruit and the passion fruit pulp into a pretreatment tank containing 0.15 mass percent of tea polyphenol and 0.1 mass percent of citric acid for soaking pretreatment, and continuing for 1-2 hours; (3) juicing: adding enzyme into the soaked raw materials, placing into a stirrer, controlling the temperature, inactivating the enzyme, stirring slowly, and preventing seeds from being broken at an excessively high rotation speed to cause bitterness of the fruit juice; filtering with filter cloth to remove seeds, and separating to obtain fructus Hippophae natural juice and Passiflora edulis natural juice; (4) blending: adding white granulated sugar, citric acid and xanthan gum into the juice obtained in the step (3), and adding purified water to a constant volume; (5) homogenizing and degassing: homogenizing the blended juice in the step (4) for 3 times under the pressure of 15-20MPa, and then degassing under the vacuum degree of 0.05-0.08 MPa; (6) and (3) sterilization: canning in PP plastic bottle for high temperature resistant food, sterilizing in water bath of 75-10 min, 85-10 min and 95-10 min, covering and inverting for 5min, and cooling to 40 deg.C; (7) and (5) spraying codes on the bottle bodies, and then packaging and warehousing.
6. The hippophae rhamnoides-passion fruit juice beverage and the preparation method thereof according to claim 5, wherein the homogenizing pressure is 15-20 Mpa.
7. The seabuckthorn-passion fruit juice beverage and the preparation method thereof according to claim 5, wherein the sterilization temperature is 75-10 min, 85-10 min or 95-10 min.
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| CN202110295793.4A Pending CN112913997A (en) | 2021-03-19 | 2021-03-19 | Sea-buckthorn-passion fruit juice beverage and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113925116A (en) * | 2021-10-19 | 2022-01-14 | 青海省轻工业研究所有限责任公司 | Seabuckthorn raw pulp and lutein ester compound beverage and preparation method thereof |
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| EP1815756A1 (en) * | 2006-02-02 | 2007-08-08 | Holger Mannweiler | Method for drying juice |
| CN106107394A (en) * | 2016-06-15 | 2016-11-16 | 安徽徽王食品有限公司 | A kind of blue berry hippophae rhamnoides beverage of facilitating digestion and preparation method thereof |
| CN106858215A (en) * | 2017-04-24 | 2017-06-20 | 山西创世植物研究院 | A kind of passion fruit composite beverage |
| CN110477225A (en) * | 2019-08-13 | 2019-11-22 | 郑全宝 | A kind of instant fruit pulp |
| CN112244183A (en) * | 2020-09-16 | 2021-01-22 | 江苏大学 | Lotus root and water chestnut composite fruit and vegetable juice beverage capable of clearing heat and reducing internal heat and preparation method |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1815756A1 (en) * | 2006-02-02 | 2007-08-08 | Holger Mannweiler | Method for drying juice |
| CN106107394A (en) * | 2016-06-15 | 2016-11-16 | 安徽徽王食品有限公司 | A kind of blue berry hippophae rhamnoides beverage of facilitating digestion and preparation method thereof |
| CN106858215A (en) * | 2017-04-24 | 2017-06-20 | 山西创世植物研究院 | A kind of passion fruit composite beverage |
| CN110477225A (en) * | 2019-08-13 | 2019-11-22 | 郑全宝 | A kind of instant fruit pulp |
| CN112244183A (en) * | 2020-09-16 | 2021-01-22 | 江苏大学 | Lotus root and water chestnut composite fruit and vegetable juice beverage capable of clearing heat and reducing internal heat and preparation method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113925116A (en) * | 2021-10-19 | 2022-01-14 | 青海省轻工业研究所有限责任公司 | Seabuckthorn raw pulp and lutein ester compound beverage and preparation method thereof |
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