CN114350461A - Grape wine solid beverage and preparation method thereof - Google Patents
Grape wine solid beverage and preparation method thereof Download PDFInfo
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- CN114350461A CN114350461A CN202111613712.7A CN202111613712A CN114350461A CN 114350461 A CN114350461 A CN 114350461A CN 202111613712 A CN202111613712 A CN 202111613712A CN 114350461 A CN114350461 A CN 114350461A
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- wine
- solid beverage
- trehalose
- dextrin
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 66
- 239000007787 solid Substances 0.000 title claims abstract description 66
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 235000009754 Vitis X bourquina Nutrition 0.000 title description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 title description 2
- 235000014787 Vitis vinifera Nutrition 0.000 title description 2
- 240000006365 Vitis vinifera Species 0.000 title description 2
- 229920001353 Dextrin Polymers 0.000 claims abstract description 42
- 239000004375 Dextrin Substances 0.000 claims abstract description 42
- 239000000203 mixture Substances 0.000 claims abstract description 24
- 238000001694 spray drying Methods 0.000 claims abstract description 22
- 238000002156 mixing Methods 0.000 claims abstract description 21
- 239000000839 emulsion Substances 0.000 claims abstract description 19
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 17
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 17
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 14
- 238000010008 shearing Methods 0.000 claims abstract description 10
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 7
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 7
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 7
- 238000005303 weighing Methods 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims description 33
- 238000001035 drying Methods 0.000 claims description 23
- 238000000889 atomisation Methods 0.000 claims description 12
- 238000007599 discharging Methods 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 9
- 238000000265 homogenisation Methods 0.000 claims description 8
- 238000005507 spraying Methods 0.000 claims description 6
- 238000007670 refining Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 239000003223 protective agent Substances 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 description 4
- 239000007789 gas Substances 0.000 description 4
- 239000012530 fluid Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000004480 active ingredient Substances 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 230000008827 biological function Effects 0.000 description 2
- 239000002537 cosmetic Substances 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 239000012847 fine chemical Substances 0.000 description 2
- 230000003834 intracellular effect Effects 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 241000220317 Rosa Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001172 regenerating effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
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Abstract
The invention provides a wine solid beverage and a preparation method thereof, wherein the preparation method of the wine solid beverage comprises the following steps: weighing the following components in parts by weight: 12 parts of wine, 5 parts of trehalose and 3 parts of maltodextrin; mixing the above components together, and shearing at high speed to obtain wine-trehalose-dextrin mixture; homogenizing the wine-trehalose-dextrin mixture to obtain a stable wine-trehalose-dextrin emulsion; and (3) carrying out spray drying on the wine-trehalose-dextrin emulsion to obtain the powdery wine solid beverage. According to the preparation method of the wine solid beverage, trehalose is added into wine as a protective agent, and during the spray drying process, the thermal stability of trehalose realizes the protection of main components in the wine, so that the nutritional value of the wine solid beverage is ensured.
Description
Technical Field
The invention relates to the field of food processing, in particular to a preparation method of a wine solid beverage.
Background
The wine contains sugar, amino acids, vitamins, and minerals. These are all essential nutrients for the human body. It can be directly absorbed by human body without predigestion. The phenolic substances and Oligoelement (Oligoelement) in the wine have high oxidant function, and can prevent the harm of reactive oxygen (Ros) generated in the metabolic process of human body to human body.
At present, the wine is generally granulated by spray drying to obtain a powdery wine solid beverage. However, the high temperature during the spray drying process destroys the active ingredients in the wine, making it difficult to maintain the flavor and nutritional value of the wine.
Trehalose has unique biological functions, can effectively maintain the stability and integrity of intracellular biomembranes, proteins and active peptides in adverse circumstances, is praised as a sugar for life, and can be used in various industries such as biological preparations, medicines, foods, health products, fine chemicals, cosmetics, feeds, agricultural science and the like.
The present invention attempts to protect the main components of wine by adding trehalose as a protective agent to wine and spray-drying and granulating the mixture to take advantage of the thermal stability of trehalose.
Disclosure of Invention
In order to solve the technical problem, the invention provides a preparation method of a wine solid beverage in a first aspect, which comprises the following specific technical scheme:
a method for preparing wine solid beverage comprises
Weighing the following components in parts by weight: 12 parts of wine, 5 parts of trehalose and 3 parts of maltodextrin;
mixing the above components together, and shearing at high speed to obtain wine-trehalose-dextrin mixture;
homogenizing the wine-trehalose-dextrin mixture to obtain a stable wine-trehalose-dextrin emulsion;
and (3) carrying out spray drying on the wine-trehalose-dextrin emulsion to obtain the powdery wine solid beverage.
In some embodiments, the conditions of the high speed shearing are as follows: the rotating speed is 1800 rpm, and the time duration is 15-20 minutes.
In some embodiments, the conditions of homogeneity are as follows: the temperature is 45-60 deg.C and the pressure is 25 mpa.
In some embodiments, the conditions of the spray drying are: the air inlet temperature is 140 ℃, the air outlet temperature is 70 ℃, and the spraying pressure is 100-.
The invention provides a preparation method of a wine solid beverage in a second aspect, which comprises the following specific technical scheme:
a preparation method of a wine solid beverage is implemented by adopting a solid beverage production system;
solid beverage production system includes mixing arrangement, heating device, refining device, buffer memory pond, lifting line, atomizing drying tower, discharge pipeline and material collecting container, wherein:
the heating device is arranged below the mixing device, and a feed inlet of the heating device is connected with a discharge outlet of the mixing device; the homogenizing device is arranged below the heating device, and a feed inlet of the homogenizing device is connected with a discharge outlet of the heating device; the buffer pool is arranged below a discharge hole of the homogenizing device; the feed end of the lifting pipeline is positioned in the cache pool, and the discharge end of the lifting pipeline is connected to the feed port of the drying tower; the feeding end of the discharging pipeline is connected to the discharging port of the drying tower, and the discharging end of the discharging pipeline extends to the upper part of the material receiving container;
the preparation method of the wine solid beverage comprises the following steps:
weighing the following components in parts by weight: 12 parts of wine, 5 parts of trehalose and 3 parts of maltodextrin;
putting the components into the mixing device for mixing, and carrying out high-speed shearing to obtain a wine-trehalose-dextrin mixture;
introducing the wine-trehalose-dextrin mixture into the heating device, wherein the heating device completes heating of the wine-trehalose-dextrin mixture;
introducing the heated wine-trehalose-dextrin mixture into the homogenizing device, wherein the homogenizing device completes the homogenization of the wine-trehalose-dextrin mixture to obtain a stable wine-trehalose-dextrin emulsion;
the lifting pipeline lifts the wine-trehalose-dextrin emulsion to the atomization drying tower, and the atomization drying tower carries out spray drying on the wine-trehalose-dextrin emulsion to obtain a powdery wine solid beverage;
the discharging pipeline discharges the wine solid beverage into the receiving container.
In some embodiments, the mixing device implements high shear under conditions such that: the rotating speed is 1800 rpm, and the time duration is 15-20 minutes.
In some embodiments, the conditions under which the homogenization apparatus performs homogenization are: the temperature is 45-60 deg.C and the pressure is 25 mpa.
In some embodiments, the spray drying conditions of the spray drying tower are: the air inlet temperature is 140 ℃, the air outlet temperature is 70 ℃, and the spraying pressure is 100-.
The invention provides a wine solid beverage, which is prepared by the wine solid beverage preparation method of any one of the preceding items.
According to the preparation method of the wine solid beverage, trehalose is added into wine as a protective agent, and during the spray drying process, the thermal stability of trehalose realizes the protection of main components in the wine, so that the nutritional value of the wine solid beverage is ensured.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings which are needed in the embodiments and are practical will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings based on the drawings without creative efforts. Wherein,
FIG. 1 is a photograph of a finished wine solid beverage made by practicing the present invention;
FIG. 2 is a photograph of a brewed wine solid beverage prepared by practicing the present invention;
FIG. 3 is an analysis chart of flavor determination of wine as a raw material by GC-MS (gas chromatography-Mass spectrometer);
FIG. 4 is an analysis chart of flavor measurement of a wine solid beverage after brewing by GC-MS (gas chromatography-Mass spectrometer). As can be seen from the figure, the solid wine beverage contains a large amount of flavor substances such as phenethyl alcohol;
FIG. 5 is a schematic structural view of a solid beverage production system of the present invention;
fig. 1 to 5 include: the device comprises a mixing device 1, a heating device 2, a homogenizing device 3, a buffer pool 4, a lifting pipeline 5, a drying tower 6, a discharge pipeline 7, a material receiving container 8, a hot air feeding pipeline 9, a heat return pipeline 10, a material receiving hopper 12, a two-fluid atomization nozzle 13 and a flow controller 14.
Detailed Description
In order to make the aforementioned objects, features and advantages of the present invention more comprehensible, the present invention is described in detail with reference to the accompanying drawings and the detailed description thereof.
At present, the wine is generally granulated by spray drying to obtain a powdery wine solid beverage. However, the high temperature during the spray drying process destroys the active ingredients in the wine, making it difficult to maintain the flavor and nutritional value of the wine.
Trehalose has unique biological functions, can effectively maintain the stability and integrity of intracellular biomembranes, proteins and active peptides in adverse circumstances, is praised as a sugar for life, and can be used in various industries such as biological preparations, medicines, foods, health products, fine chemicals, cosmetics, feeds, agricultural science and the like.
In view of the above, the present invention provides a method for preparing a wine solid beverage, which adds trehalose as a protective agent to wine. In the spray drying process, the thermal stability of the trehalose realizes the protection of main components in the wine, thereby ensuring the nutritional value of the wine solid beverage.
The preparation method of the wine solid beverage in the embodiment of the invention comprises the following specific implementation steps:
firstly, weighing the following components in parts by weight: 12 parts of wine, 5 parts of trehalose and 3 parts of maltodextrin.
Then, the components are mixed together and subjected to high-speed shearing to obtain a wine-trehalose-dextrin mixture. In this example, the conditions for high speed shearing were as follows: the rotating speed is 1800 rpm, and the time duration is 15-20 minutes. The conditions for homogenization may be selected as follows: the temperature is 45-60 deg.C and the pressure is 25 mpa.
And then, homogenizing the wine-trehalose-dextrin mixture to obtain the stable wine-trehalose-dextrin emulsion. In this example, the conditions of homogenization were as follows: the temperature is 45-60 deg.C and the pressure is 25 mpa.
And finally, carrying out spray drying on the wine-trehalose-dextrin emulsion to obtain the powdery wine solid beverage. In this example, the conditions for spray drying were: the air inlet temperature is 140 ℃, the air outlet temperature is 70 ℃, and the spraying pressure is 100-.
Fig. 1 and 2 show photographs of finished wine solid beverage and brewed wine solid beverage prepared by the method of the invention. As can be seen from the figure, the finished product of the wine solid beverage prepared by the method is pink powder with uniform particles, and the brewed wine solid beverage is rose red in whole, bright and attractive in color and no obvious difference from the common bottled wine.
FIG. 3 is an analysis diagram showing the measurement of flavor components of wine as a raw material by GC-MS (gas chromatograph/mass spectrometer), and FIG. 4 is an analysis diagram showing the measurement of flavor components of a wine solid beverage brewed by GC-MS (gas chromatograph/mass spectrometer). As can be seen from the figure, the wine solid beverage contains a large amount of flavor substances such as phenethyl alcohol.
In order to realize the automatic preparation of the wine solid beverage, another embodiment of the present invention further provides a solid beverage production system, as shown in fig. 5, the solid beverage production system provided by the embodiment of the present invention includes a mixing device 1, a heating device 2, a homogenizing device 3, a buffer tank 4, a lifting pipeline 5, an atomizing and drying tower 6, a discharging pipeline 7, and a receiving container 8, wherein:
the heating device 2 is arranged below the mixing device 1, and a feed inlet of the heating device 2 is connected with a discharge outlet of the mixing device 1. The homogenizing device 3 is arranged below the heating device 2, and a feed inlet of the homogenizing device 3 is connected with a discharge outlet of the heating device 2. The buffer tank 4 is arranged below the discharge hole of the homogenizing device 3. The feed end of the lifting pipeline 5 is positioned in the cache pool 4, and the discharge end of the lifting pipeline 5 is connected to the feed inlet of the drying tower 6. The feed end of the discharge pipeline 7 is connected to the discharge port of the drying tower 6, and the discharge end of the discharge pipeline 7 extends to the upper part of the material receiving container 8.
The specific process of producing the wine solid beverage by using the solid beverage production system in the embodiment is as follows:
weighing the following components in parts by weight: 12 parts of wine, 5 parts of trehalose and 3 parts of maltodextrin.
The components are put into a mixing device 1 to be mixed, and high-speed shearing is carried out to obtain the wine-trehalose-dextrin mixture. Alternatively, the conditions of high shear are as follows: the rotating speed is 1800 rpm, and the time duration is 15-20 minutes.
Opening a discharge port valve of the mixing device 1, introducing the wine-trehalose-dextrin mixture into the heating device 2, and completing the heating of the wine-trehalose-dextrin mixture by the heating device 2.
The heated wine-trehalose-dextrin mixture enters a homogenizing device 3, and the homogenizing device 3 homogenizes the wine-trehalose-dextrin mixture to obtain the stable wine-trehalose-dextrin emulsion. Alternatively, the homogenization conditions of the homogenizing apparatus 3 are as follows: the temperature is 45-60 deg.C and the pressure is 25 mpa.
The lifting pipeline 5 lifts the wine-trehalose-dextrin emulsion to the atomization drying tower 6, and the atomization drying tower 6 carries out spray drying on the wine-trehalose-dextrin emulsion to obtain the powdery wine solid beverage. Optionally, the spray drying conditions of the atomization drying tower 6 are as follows: the air inlet temperature is 140 ℃, the air outlet temperature is 70 ℃, and the spraying pressure is 100-.
Optionally, a flow controller 14 is arranged on the lifting pipeline 5, and the flow of the wine-trehalose-dextrin emulsion entering the atomizing drying tower 6 can be controlled through the flow controller 14.
Optionally, as shown in fig. 4, a hot air feeding pipeline 9 is arranged on the atomization drying tower 6, and a heater is arranged on the hot air feeding pipeline 9. The inlet air temperature of the atomizing drying tower 6 can be adjusted by controlling the heating power of the heater. Optionally, a two-fluid atomization nozzle 13 is arranged at the discharge end of the lifting pipeline 5, and the wine-trehalose-dextrin emulsion of the lifting pipeline 5 is atomized by the two-fluid atomization nozzle 13 and then sprayed into the atomization drying tower 6.
Optionally, the heating device 2 comprises a heating vessel and a heating coil surrounding the heating vessel. The solid beverage production system in the embodiment of the invention further comprises a heat return pipeline 10, wherein the air inlet end of the heat return pipeline 10 is communicated with the discharge end of the discharge pipeline 7, and the air outlet end of the heat return pipeline 10 is connected to the air inlet end of the heating coil. With this arrangement, the heat in the atomizing and drying tower 6 discharged from the discharge line 7 can be introduced into the heating coil. The heating device 2 can heat the material without additional energy consumption, thereby reducing the energy consumption of the solid beverage production system.
Optionally, the solid beverage production system of the embodiment of the invention further comprises a receiving funnel 12 arranged above the receiving container 8. Be provided with the feed inlet on receiving hopper 12's the lateral wall, receiving hopper 12's top is provided with the air outlet, and receiving hopper 12's bottom is provided with the material receiving mouth, wherein: the discharge end of the discharge pipeline 7 is connected to the feed inlet of the receiving hopper 12, and the air inlet end of the regenerative pipeline 10 is connected to the air outlet of the receiving hopper 12.
The invention has been described above with a certain degree of particularity. It will be understood by those of ordinary skill in the art that the description of the embodiments is merely exemplary and that all changes that come within the true spirit and scope of the invention are desired to be protected. The scope of the invention is defined by the appended claims rather than by the foregoing description of the embodiments.
Claims (9)
1. A preparation method of a wine solid beverage is characterized by comprising the following steps:
weighing the following components in parts by weight: 12 parts of wine, 5 parts of trehalose and 3 parts of maltodextrin;
mixing the above components together, and shearing at high speed to obtain wine-trehalose-dextrin mixture;
homogenizing the wine-trehalose-dextrin mixture to obtain a stable wine-trehalose-dextrin emulsion;
and (3) carrying out spray drying on the wine-trehalose-dextrin emulsion to obtain the powdery wine solid beverage.
2. The method for preparing a wine solid beverage according to claim 1, wherein: the conditions of the high-speed shearing are as follows: the rotating speed is 1800 rpm, and the time duration is 15-20 minutes.
3. The method for preparing a wine solid beverage according to claim 1, wherein: the conditions for the homogenization were as follows: the temperature is 45-60 deg.C and the pressure is 25 mpa.
4. The method for preparing a wine solid beverage according to claim 1, wherein: the conditions of the spray drying are as follows: the air inlet temperature is 140 ℃, the air outlet temperature is 70 ℃, and the spraying pressure is 100-.
5. A preparation method of a wine solid beverage is characterized in that the preparation method of the wine solid beverage is implemented by adopting a solid beverage production system,
solid beverage production system includes mixing arrangement, heating device, refining device, buffer memory pond, lifting line, atomizing drying tower, discharge pipeline and material collecting container, wherein:
the heating device is arranged below the mixing device, and a feed inlet of the heating device is connected with a discharge outlet of the mixing device; the homogenizing device is arranged below the heating device, and a feed inlet of the homogenizing device is connected with a discharge outlet of the heating device; the buffer pool is arranged below a discharge hole of the homogenizing device; the feed end of the lifting pipeline is positioned in the cache pool, and the discharge end of the lifting pipeline is connected to the feed port of the drying tower; the feeding end of the discharging pipeline is connected to the discharging port of the drying tower, and the discharging end of the discharging pipeline extends to the upper part of the material receiving container;
the preparation method of the wine solid beverage comprises the following steps:
weighing the following components in parts by weight: 12 parts of wine, 5 parts of trehalose and 3 parts of maltodextrin;
putting the components into the mixing device for mixing, and carrying out high-speed shearing to obtain a wine-trehalose-dextrin mixture;
introducing the wine-trehalose-dextrin mixture into the heating device, wherein the heating device completes heating of the wine-trehalose-dextrin mixture;
introducing the heated wine-trehalose-dextrin mixture into the homogenizing device, wherein the homogenizing device completes the homogenization of the wine-trehalose-dextrin mixture to obtain a stable wine-trehalose-dextrin emulsion;
the lifting pipeline lifts the wine-trehalose-dextrin emulsion to the atomization drying tower, and the atomization drying tower carries out spray drying on the wine-trehalose-dextrin emulsion to obtain a powdery wine solid beverage;
the discharging pipeline discharges the wine solid beverage into the receiving container.
6. The method of preparing a wine solid beverage according to claim 5, wherein the mixing means applies high shear under conditions of: the rotating speed is 1800 rpm, and the time duration is 15-20 minutes.
7. The wine solid beverage preparation method according to claim 5, wherein the homogenizing means performs homogenizing under conditions of: the temperature is 45-60 deg.C and the pressure is 25 mpa.
8. The wine solid beverage preparation method according to claim 5, wherein the spray drying conditions of the atomizing drying tower are as follows: the air inlet temperature is 140 ℃, the air outlet temperature is 70 ℃, and the spraying pressure is 100-.
9. A wine solid beverage, characterized in that the wine solid beverage is prepared by the wine solid beverage preparation method of any one of claims 1 to 4 or 5 to 8.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111613712.7A CN114350461A (en) | 2021-12-27 | 2021-12-27 | Grape wine solid beverage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111613712.7A CN114350461A (en) | 2021-12-27 | 2021-12-27 | Grape wine solid beverage and preparation method thereof |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1324917A (en) * | 1970-10-21 | 1973-07-25 | Cpc International Inc | Dried wine product |
| US5026566A (en) * | 1987-06-29 | 1991-06-25 | Quadrant Bioresources, Limited | Dried food containing trehalose and method for preparing same |
| FR2665613A1 (en) * | 1990-08-13 | 1992-02-14 | Orsan | Powdered wine and strong spirit flavouring |
| JPH0646794A (en) * | 1992-07-30 | 1994-02-22 | Mercian Corp | Wine essence composition |
| US20050031769A1 (en) * | 2002-02-18 | 2005-02-10 | Ajinomoto, Co., Inc. | Dry powder which retains savor and flavor and method for producing the same |
| CN109699774A (en) * | 2019-02-22 | 2019-05-03 | 合肥民祯健康科技有限公司 | A kind of trehalose green juice powder and preparation method thereof |
| CN209192441U (en) * | 2018-10-22 | 2019-08-02 | 云南爱尔康生物技术有限公司 | A kind of astaxanthin Seabuckthorn Oil solid beverage production line |
-
2021
- 2021-12-27 CN CN202111613712.7A patent/CN114350461A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1324917A (en) * | 1970-10-21 | 1973-07-25 | Cpc International Inc | Dried wine product |
| US5026566A (en) * | 1987-06-29 | 1991-06-25 | Quadrant Bioresources, Limited | Dried food containing trehalose and method for preparing same |
| FR2665613A1 (en) * | 1990-08-13 | 1992-02-14 | Orsan | Powdered wine and strong spirit flavouring |
| JPH0646794A (en) * | 1992-07-30 | 1994-02-22 | Mercian Corp | Wine essence composition |
| US20050031769A1 (en) * | 2002-02-18 | 2005-02-10 | Ajinomoto, Co., Inc. | Dry powder which retains savor and flavor and method for producing the same |
| CN209192441U (en) * | 2018-10-22 | 2019-08-02 | 云南爱尔康生物技术有限公司 | A kind of astaxanthin Seabuckthorn Oil solid beverage production line |
| CN109699774A (en) * | 2019-02-22 | 2019-05-03 | 合肥民祯健康科技有限公司 | A kind of trehalose green juice powder and preparation method thereof |
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