CN114601088A - A beverage prepared from fructus crataegi and its preparation method - Google Patents
A beverage prepared from fructus crataegi and its preparation method Download PDFInfo
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- CN114601088A CN114601088A CN202210250148.5A CN202210250148A CN114601088A CN 114601088 A CN114601088 A CN 114601088A CN 202210250148 A CN202210250148 A CN 202210250148A CN 114601088 A CN114601088 A CN 114601088A
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- pomace
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- raw materials
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title description 9
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 88
- 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 36
- 239000002994 raw material Substances 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000013373 food additive Nutrition 0.000 claims abstract description 12
- 239000002778 food additive Substances 0.000 claims abstract description 12
- 239000003755 preservative agent Substances 0.000 claims abstract description 12
- 230000002335 preservative effect Effects 0.000 claims abstract description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 32
- 238000011049 filling Methods 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 13
- 235000015165 citric acid Nutrition 0.000 claims description 11
- 238000004140 cleaning Methods 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 235000000346 sugar Nutrition 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 4
- 239000011435 rock Substances 0.000 claims description 4
- 235000021551 crystal sugar Nutrition 0.000 claims description 2
- 230000000249 desinfective effect Effects 0.000 claims description 2
- 238000000643 oven drying Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 8
- 238000004519 manufacturing process Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 7
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 230000032683 aging Effects 0.000 abstract description 4
- 229920002678 cellulose Polymers 0.000 abstract description 4
- 239000001913 cellulose Substances 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 4
- 241001331085 Docynia Species 0.000 description 11
- 239000008280 blood Substances 0.000 description 6
- 210000004369 blood Anatomy 0.000 description 6
- 240000003693 Docynia delavayi Species 0.000 description 3
- 235000018961 Docynia delavayi Nutrition 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 244000077995 Coix lacryma jobi Species 0.000 description 1
- 235000007354 Coix lacryma jobi Nutrition 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 208000019790 abdominal distention Diseases 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000019504 cigarettes Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 239000002699 waste material Substances 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
- A23L2/38—Other non-alcoholic beverages
-
- 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)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a pomace fruit beverage which is prepared from the following raw materials in parts by mass: 60 g of dry product fruit pomace, 500 g of spring water, 45 g of rock candy, 1.3 g of citric acid and 0.45 g of food additive preservative. The invention also provides a beverage containing the pomace fruit, the raw materials contained in the beverage are all food-grade, the beverage contains a large amount of cellulose while keeping the original taste of the pomace fruit, is suitable for consumers in all age groups to drink, is beneficial to digestion, has the effects of resisting aging and beautifying, increases the economic value of the pomace fruit while keeping the efficacy of the pomace fruit, and solves the problem of large storage amount of the pomace fruit.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a pomace fruit beverage and a preparation method thereof.
Background
The fructus crataegi is also called Dolichia delavayi, Dolichia nobilis, fructus Chaenomelis and fructus crataegi, is fruit of Dolichia delavayi of Dolichia of Rosaceae, and is an economic plant with medicine and food dual purpose. Yunnan docynia is mainly distributed in Yunnan, Sichuan, Guizhou and Taiwan in China. The fruits of the Duiyou fruits are rich in tannin and crude fiber, the wild Duiyou fruits are small, sour and chewy in taste, and relatively appetizing, so that the Duiyou fruits are suitable for brewing wine, but the Yunan lancang and the like have been cultured by grafting, and the fruits are sweet in taste and are called sweet Duiyou.
In the aspect of traditional Chinese medicine, the fruits of Job's tears have the effects of relaxing the channels and activating the blood circulation, drying dampness in the spleen, soothing the liver and relieving pain, clearing summer heat and disinfecting, reducing blood sugar and blood fat and the like. Regulating intestinal organs, dredging intestinal tract, eliminating constipation, abdominal distention, and diarrhea, and smoothly discharging toxin accumulated in vivo; the blood is regulated, and redundant components in the blood are eliminated by promoting normal metabolism of accumulated energy in the body, so that the aims of reducing blood fat, blood sugar and blood pressure are fulfilled, and various cardiovascular and cerebrovascular diseases are effectively prevented.
In addition, the stem bark and the leaves of the Yunnan docynia delavayi are sour and astringent, the nature is cool, and the bark is decocted into paste to be directly used as medicine, so that large-area burns and scalds can be treated; the fresh bark and leaf can be pounded and applied topically for treating fracture, and also has anti-inflammatory and astringent effects; docynia delavayi [ cortex Linderae ] extract has antioxidant effect, and can reduce harm of cigarette to human body when added into tobacco shred. The docynia delavayi has unique health care and beauty functions, and the development of products thereof has great market potential. The docynia can also be made into various products such as docynia sugar, docynia cheese, docynia cream, docynia dew, docynia soup, docynia tea, docynia cake, docynia jelly, docynia ice cream, etc.
How to utilize the resources of the fruits, solve the problem of waste, fully exert the effects of the fruits and increase the income of growers is a problem to be solved urgently at present.
Disclosure of Invention
The invention aims to provide a dreg fruit beverage to solve the problems in the background technology, and the invention provides the following technical scheme:
the pomace fruit beverage is prepared from the following raw materials in parts by mass: 60 g of dry product fruit pomace, 500 g of spring water, 45 g of rock candy, 1.3 g of citric acid and 0.45 g of food additive preservative.
The raw materials of the pomace fruit beverage provided by the invention are all food-grade, contain a large amount of cellulose while keeping the original taste of the pomace fruit, are suitable for consumers of all ages to drink, are beneficial to digestion, have the effects of resisting aging and beautifying, increase the economic value while keeping the efficacy of the pomace fruit, and solve the problem of large storage amount of the pomace fruit.
The invention also provides a preparation method of the pomace fruit beverage, which comprises the following steps:
(1) selecting raw materials: selecting wild pollution-free high-quality rotten-free fruit pomace as a raw material;
(2) pretreatment of raw materials: cleaning the selected pomace fruits in the step (1), slicing, drying and storing for later use;
(3) adding the dry fruit pomace slices prepared in the step (2) into spring water to soak for 2 hours, and then putting the slices into a pot to boil for 20-30min to obtain concentrated juice;
(4) filtering the concentrated juice obtained in the step (3) by using gauze and adding spring water, and sterilizing the obtained filtered juice;
(5) and (4) mixing the filtered juice of the pomace fruits in the step (4) with rock sugar, citric acid and a food additive preservative according to the formula proportion, standing the mixture for 6-8h at the temperature of 1-4 ℃, exhausting air and filling to obtain the finished pomace fruit beverage.
Preferably, the drying method in the step (2) comprises sun drying or oven drying.
Preferably, the sun-drying time is 3-5 days.
Preferably, the temperature for drying is 100-.
Preferably, the filling amount in the step (5) is 75% of the full capacity of the container.
A preparation method of a pomace fruit beverage comprises the following steps:
(a) selecting raw materials: selecting wild pollution-free high-quality rotten-free fruit pomace as a raw material;
(b) cleaning the selected pomace fruits in the step (a) for later use;
(c) squeezing the cleaned fruit residues in the step (b) in a juicer, removing the core, and boiling in a pot for 20-30min to obtain concentrated juice;
(d) filtering the concentrated juice obtained in the step (c) by using gauze and adding spring water, and sterilizing the obtained filtered juice;
(e) mixing the filtered juice of the pomace fruit obtained in the step (d) with crystal sugar, citric acid and food additive preservative according to the formula proportion, standing the mixture for 6-8h at the temperature of 1-4 ℃, exhausting air and filling to obtain a finished product of the pomace fruit beverage.
Compared with the prior art, the invention has the beneficial effects that:
the raw materials of the dreg fruit beverage provided by the invention are all food-grade, contain a large amount of cellulose while keeping the original taste of the dreg fruit, are suitable for consumers of all ages to drink, are beneficial to digestion, have the effects of resisting aging and beautifying, increase the economic value of the dreg fruit beverage while keeping the efficacy of the dreg fruit, and solve the problem of large storage amount of the dreg fruit.
Detailed Description
In order to facilitate the understanding of the technical solutions of the present invention by those skilled in the art, the technical solutions of the present invention will now be further described.
The terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of the present application, "a plurality" means two or more unless specifically limited otherwise.
Example 1
The pomace fruit beverage is prepared from the following raw materials in parts by mass: 60 g of dry product fruit pomace, 500 g of spring water, 45 g of rock candy, 1.3 g of citric acid and 0.45 g of food additive preservative.
A preparation method of a pomace fruit beverage comprises the following steps:
(1) selecting raw materials: selecting wild pollution-free high-quality rotten-free fruit residues as raw materials;
(2) pretreatment of raw materials: cleaning the selected pomace fruits in the step (1), slicing, drying and storing for later use;
(3) adding the dry fruit pomace slices prepared in the step (2) into spring water to soak for 2 hours, and then putting the slices into a pot to boil for 20min to obtain concentrated juice;
(4) filtering the concentrated juice obtained in the step (3) by using gauze and adding spring water, and sterilizing the obtained filtered juice;
(5) and (3) mixing the filtered juice of the pomace fruit in the step (4) with rock sugar, citric acid and a food additive preservative according to the formula ratio, standing the mixture for 6 hours at the temperature of 4 ℃, and filling after air suction to obtain a finished pomace fruit beverage, wherein the filling amount is preferably 75% of the full volume of a container.
Example 2
A preparation method of a pomace fruit beverage comprises the following steps:
(1) selecting raw materials: selecting wild pollution-free high-quality rotten-free fruit pomace as a raw material;
(2) pretreatment of raw materials: cleaning the selected pomace fruits in the step (1), slicing, drying at 105 ℃ and storing for later use;
(3) adding the dry product of the crushed fruits slices prepared in the step (2) into spring water to soak for 2h, and then putting the crushed fruits into a pot to boil for 30min to obtain concentrated juice;
(4) filtering the concentrated juice obtained in the step (3) by using gauze and adding spring water, and sterilizing the obtained filtered juice;
(5) and (3) mixing the filtered juice of the pomace fruit in the step (4) with rock sugar, citric acid and a food additive preservative according to the formula ratio, standing the mixture for 6 hours at the temperature of 4 ℃, and filling after air suction to obtain a finished pomace fruit beverage, wherein the filling amount is preferably 75% of the full volume of a container.
Example 3
A preparation method of a pomace fruit beverage comprises the following steps:
(a) selecting raw materials: selecting wild pollution-free high-quality rotten-free fruit residues as raw materials;
(b) cleaning the selected pomace fruits in the step (a) for later use;
(c) squeezing the cleaned fruit residues in the step (b) in a juicer, removing the cores, and boiling in a pot for 20min to obtain concentrated juice;
(d) filtering the concentrated juice obtained in the step (c) by using gauze and adding spring water, and sterilizing the obtained filtered juice;
(e) mixing the filtered juice of the pomace fruit obtained in the step (d) with rock candy, citric acid and food additive preservative according to the formula ratio, standing the mixture for 6 hours at the temperature of 4 ℃, and filling after air suction to obtain a finished pomace fruit beverage product, wherein the filling amount is preferably 75% of the full volume of a container.
Example 4
A preparation method of a pomace fruit beverage comprises the following steps:
(a) selecting raw materials: selecting wild pollution-free high-quality rotten-free fruit pomace as a raw material;
(b) cleaning the selected pomace fruits in the step (a) for later use;
(c) squeezing the cleaned fruit residues in the step (b) in a juicer, removing the cores, and boiling in a pot for 30min to obtain concentrated juice;
(d) filtering the concentrated juice obtained in the step (c) by using gauze and adding spring water, and sterilizing the obtained filtered juice;
(e) mixing the filtered juice of the pomace fruit obtained in the step (d) with rock candy, citric acid and food additive preservative according to the formula ratio, standing the mixture for 8 hours at the temperature of 4 ℃, and filling after air suction to obtain a finished pomace fruit beverage product, wherein the filling amount is preferably 75% of the full volume of a container.
The raw materials of the dreg fruit beverage provided by the invention are all food-grade, contain a large amount of cellulose while keeping the original taste of the dreg fruit, are suitable for consumers of all ages to drink, are beneficial to digestion, have the effects of resisting aging and beautifying, increase the economic value of the dreg fruit beverage while keeping the efficacy of the dreg fruit, and solve the problem of large storage amount of the dreg fruit.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein, and any reference thereto is therefore intended to be embraced therein.
The above-mentioned embodiments only represent embodiments of the present invention, and the protection scope of the present invention is not limited to the above-mentioned embodiments, and it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the concept of the present invention, and these embodiments are all within the protection scope of the present invention.
Claims (7)
1. The pomace fruit beverage is characterized by being prepared from the following raw materials in parts by mass: 60 g of dry product fruit pomace, 500 g of spring water, 45 g of rock candy, 1.3 g of citric acid and 0.45 g of food additive preservative.
2. A method of preparing a marc fruit beverage according to claim 1 comprising the steps of:
(1) selecting raw materials: selecting wild pollution-free high-quality rotten-free fruit pomace as a raw material;
(2) pretreatment of raw materials: cleaning the selected pomace fruits in the step (1), slicing, drying and storing for later use;
(3) adding the dry fruit pomace slices prepared in the step (2) into spring water to soak for 2 hours, and then putting the slices into a pot to boil for 20-30min to obtain concentrated juice;
(4) filtering the concentrated juice obtained in the step (3) by using gauze and adding spring water, and disinfecting the obtained filtered juice;
(5) and (4) mixing the filtered juice of the pomace fruits in the step (4) with rock sugar, citric acid and a food additive preservative according to the formula proportion, standing the mixture for 6-8h at the temperature of 1-4 ℃, exhausting air and filling to obtain the finished pomace fruit beverage.
3. The method of claim 2, wherein the method comprises: the drying method in the step (2) comprises sun drying or oven drying.
4. The method of claim 3, wherein the method comprises: the drying time is 3-5 days.
5. The method of making a pomace fruit beverage according to claim 3, wherein: the drying temperature is 100-105 ℃.
6. The method of claim 2, wherein the method comprises: the filling amount in the step (5) is preferably 75% of the full capacity of the container.
7. The method of preparing a pomace fruit beverage according to claim 2, comprising the steps of:
(a) selecting raw materials: selecting wild pollution-free high-quality rotten-free fruit pomace as a raw material;
(b) cleaning the selected pomace fruits in the step (a) for later use;
(c) squeezing the cleaned fruit residues in the step (b) in a juicer, removing the core, and boiling in a pot for 20-30min to obtain concentrated juice;
(d) filtering the concentrated juice obtained in the step (c) by using gauze and adding spring water, and sterilizing the obtained filtered juice;
(e) mixing the filtered juice of the pomace fruit obtained in the step (d) with crystal sugar, citric acid and food additive preservative according to the formula proportion, standing the mixture for 6-8h at the temperature of 1-4 ℃, exhausting air and filling to obtain a finished product of the pomace fruit beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210250148.5A CN114601088A (en) | 2022-03-14 | 2022-03-14 | A beverage prepared from fructus crataegi and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210250148.5A CN114601088A (en) | 2022-03-14 | 2022-03-14 | A beverage prepared from fructus crataegi and its preparation method |
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| Publication Number | Publication Date |
|---|---|
| CN114601088A true CN114601088A (en) | 2022-06-10 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210250148.5A Pending CN114601088A (en) | 2022-03-14 | 2022-03-14 | A beverage prepared from fructus crataegi and its preparation method |
Country Status (1)
| Country | Link |
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| CN (1) | CN114601088A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1179919A (en) * | 1997-04-29 | 1998-04-29 | 郭建康 | Docynia delavayi fruit juice drink |
| CN105360839A (en) * | 2015-12-10 | 2016-03-02 | 湖南省农产品加工研究所 | Sweet orange and chaenomeles speciosa fruit drink and preparation method thereof |
| CN106937716A (en) * | 2016-01-04 | 2017-07-11 | 中国科学院昆明植物研究所 | A kind of hawthorn beverage and preparation method thereof |
| CN110236037A (en) * | 2019-07-23 | 2019-09-17 | 李杨 | DUOYI fruit juice beverage and preparation method thereof |
-
2022
- 2022-03-14 CN CN202210250148.5A patent/CN114601088A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1179919A (en) * | 1997-04-29 | 1998-04-29 | 郭建康 | Docynia delavayi fruit juice drink |
| CN105360839A (en) * | 2015-12-10 | 2016-03-02 | 湖南省农产品加工研究所 | Sweet orange and chaenomeles speciosa fruit drink and preparation method thereof |
| CN106937716A (en) * | 2016-01-04 | 2017-07-11 | 中国科学院昆明植物研究所 | A kind of hawthorn beverage and preparation method thereof |
| CN110236037A (en) * | 2019-07-23 | 2019-09-17 | 李杨 | DUOYI fruit juice beverage and preparation method thereof |
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