CN1146879A - Carbonated vegetable protein beverage and its producing process - Google Patents
Carbonated vegetable protein beverage and its producing process Download PDFInfo
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- CN1146879A CN1146879A CN 96101829 CN96101829A CN1146879A CN 1146879 A CN1146879 A CN 1146879A CN 96101829 CN96101829 CN 96101829 CN 96101829 A CN96101829 A CN 96101829A CN 1146879 A CN1146879 A CN 1146879A
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Abstract
A carbonated vegetable protein beverage is prepared from soybean, peanut, sesame, walnut, sunflower seed, melon seed, pine seed, grain embryo, oil cake, separated protein and one or more of almond, cashew, gingko seed and coconut, as well as optional milk, sweetening agent, emulsifier and stabilizer through quick mixing and carbonating.
Description
The present invention relates to a class vegetable protein beverage and a manufacturing process thereof, particularly CO 2 aerated vegetable protein beverage and manufacturing process thereof.
Utilize plant protein materials such as soybean, peanut, walnut, sesame, sunflower, pine nut, cashew nut, melon seeds, almond, ginkgo (gingko), coconut flesh to make beverage, more and more be subject to people's attention and welcome.At present, develop various plants protein beverages such as full-cream type and degreasing type, blending type and fermented type, single type and compound, concentrated type and instant drink type both at home and abroad, become a classification of beverage.But, still do not have the calcareous type vegetable protein beverage so far.Its main cause is that vegetable protein beverage adds acid and carbonating technology problem has to be solved.
Task of the present invention provides a class carbonated vegetable protein beverage and a manufacturing process thereof.Such beverage mainly comprises carbonic acid soya-bean milk (vapour soymilk), carbonic acid peanut emulsion (peanut vapour milk), carbonic acid walnut breast (walnut vapour milk), carbonic acid sunflower breast (sunflower vapour milk), carbonic acid sesame milk (sesame vapour milk), carbonic acid almond milk (almond vapour milk), carbonic acid ginkgo breast (ginkgo vapour milk), carbonic acid pine nut milk (pine nut vapour milk), carbonic acid cashew nut milk (cashew nut vapour milk), carbonic acid melon seeds breast (melon seeds vapour milk), carbonic acid coconut palm breast (coconut vapour milk), carbonic acid cereal endosperm beverage etc.This class beverage had both contained the nutritive and health protection components of vegetable protein beverage, had the local flavor characteristics of soda again, also can strengthen the nutritional labeling of ox (sheep) breast etc.Can be called for short " vegetable protein vapour milk ".
The present invention is by the following technical solutions:
1, the basic composition of vegetable protein vapour milk:
Carbonic acid gas (multiple of beverage volume 20 ℃ the time) 0.5-3,
Vegetable protein beverage base-material (% volume) 50-90%,
The edible acidic flavoring agent aqueous solution (% volume) 10-50%.
Described vegetable protein beverage base-material, usually by one or more combination of the dregs of rice, protein isolate and almond after soybean, peanut, walnut, sesame, sunflower, pine nut, various melon seeds, cereal embryo etc. and the degreasing thereof, cashew nut, ginkgo (gingko), coconut flesh, add (or not adding) ox (sheep) breast (or dairy products) and make.
Described vegetable protein beverage base-material also can add the water modulation by plant protein powder or hydrolyzed vegetable protein or solid vegetable protein beverage and form.
Described vegetable protein beverage base-material adds the sweetener of 0.05-15% (weight/beverage volume) as required.Described sweetener is selected one of honey, white sugar, HFCS, xylitol, albumen sugar, stevioside usually for use, or multiple combination.
Described vegetable protein beverage base-material also need add emulsion stabilizer.Described emulsion stabilizer comprises acid-resistant sodium carboxymethylcellulose (acidproof CMC-Na) 0.10-0.30% (weight), propylene glycol alginate (PGA) 0.03-0.12% (weight), molecular distillation monoglyceride (monoglyceride) 0.20-1.0% (weight), sodium phosphate trimer 0.05-0.12% (weight).
The described acid aqueous solution is selected one of edible lactic acid, citric acid, malic acid usually for use, or multiple combination, adds the dissolving constant volume of purifying waste water and forms.
2, the manufacturing process of vegetable protein vapour milk may further comprise the steps:
(1) preparation vegetable protein beverage base-material, following three kinds of methods, choose any one kind of them:
A, mechanical milling method: picking of raw material (removal of impurities is rogued), after the preliminary treatment (removing shell decortication, parch pulverizing or immersion), slurrying (add water behind the dry grinding powder and size mixing, or add the water mill slurry) is filtered in (60 120 order), sterilization (enzyme goes out), add (or not adding) ox (sheep) breast, add sweetener and emulsification, stabilizing agent, stirring, glue mill, constant volume, stirring, (80-85 ℃ of homogeneous, 25-60MPa), cooling.
B, enzymatic isolation method: picking of raw material, preliminary treatment, slurrying, filter, add (or not adding) ox (sheep) breast, sterilization, homogeneous (80-85 ℃, 25-30MPa), cooling, enzymolysis (papain 200-500 international unit/g, PH=5.5-7.0,45-55 ℃, 10-20 minute), add sweetener and emulsification, stabilizing agent, stir, constant volume, the glue mill.
C, fermentation method: picking of raw material, preliminary treatment is after the slurrying, add ox (sheep) breast and honey or white sugar, stirring, glue mill, sterilization, cooling, inoculation (lactobacillus bulgaricus and streptococcus thermophilus 2: 1, inoculum concentration 2-5%) is fermented (42-46 ℃, 3-5 hour), add sweetener and emulsion stabilizer, stir, constant volume, glue mill, sterilization, homogeneous, cooling.
Also can adopt plant protein powder or hydrolyzed vegetable protein or solid vegetable protein beverage in addition, add water as required and size mixing, stir, the glue mill, constant volume stirs, sterilization, homogeneous, cooling, preparation vegetable protein beverage base-material.
(2) be equipped with acidic flavoring agent solution: take by weighing acid by the prescription regulation,, be settled to the 10-50% of beverage cumulative volume with the dissolving of purifying waste water.
(3) mix: under the condition of speed of agitator 〉=200 rev/min, in the constant volume ratio, above-mentioned vegetable protein beverage base-material of rapid mixing (1) and acidic flavoring agent solution (2).
(4) subsequent preparation: routinely technology carry out high-pressure homogeneous, vacuum outgas, ultra high temperature short time sterilization, the cooling, carbonating (miscible carbonic acid gas) afterwards, following two kinds of methods are chosen any one kind of them:
A, sterile filling, capping, check;
B, can, capping, sterilization, cooling, check.
Vegetable protein vapour provided by the invention milk beverage has the excellent flavor and the mouthfeel of vegetable protein beverage and soda concurrently, is rich in nutritive and health protection components again.The invention solves vegetable protein beverage and how to add the technical problem of acid and carbonating, the technology that is provided is rationally feasible, can guarantee product quality effectively.
Below be described further by preferred embodiment.
Embodiment 1
A kind of carbonic acid soyabean milk beverage constructed in accordance (being called for short " vapour soymilk ").
Get the dry soybean 60kg of high-quality, 6 hours (water logging there is not beans, per 2 hours change one time clear water) soaked with clear water in selected back, adopt screenings automatic parting sand disc sharpener defibrination (adding 6 times of 80 ℃ of hot water, 100 mesh filter screens), the glue mill, sterilization (120 ℃, 30 seconds), (80 ℃ of homogeneous, 28MPa), cooling, (the papain activity is 60,000 units/gram to enzymolysis, consumption 0.5%, PH=7.0,50 ℃, 15 minutes), add thermally inactivating enzyme (90 ℃, 2 minutes), add honey 50kg and HFCS 60kg, stir, add acidproof CMc-Na2.0kg, PGA0.5kg, monoglyceride 3kg and sodium phosphate trimer 0.8kg, stir,, make the soyabean milk beverage base-material with the constant volume 700L that purifies waste water; Get edible lactic acid 5.5kg, with the dissolving of purifying waste water, constant volume 300L makes lactic acid solution; Ratio in 7: 3, rapid mixing (speed of agitator 〉=200 rev/min) above-mentioned soyabean milk beverage base-material and lactic acid solution, carry out subsequent preparation then, promptly high-pressure homogeneous, vacuum outgas, ultra high temperature short time sterilization, cooling, carbonating, sterile filling, capping, be up to the standards.
Embodiment 2
A kind of fermented type carbonic acid peanut emulsion constructed in accordance (being called for short: " peanut vapour milk ").
Get high-quality peanut benevolence 38kg, hot blast parch (105 ℃, 15 minutes), defibrination (adding 8 times of 50 ℃ of water) was soaked in peeling 6 hours, filter in (100 order), add honey 35kg and skimmed milk power 12kg, stir, the glue mill, sterilization (95 ℃, 15 minutes), cooling (to 46 ℃), inoculation (lactobacillus bulgaricus and streptococcus thermophilus 2: 1, inoculum concentration 3.5%), fermentation (43 ℃, 3 hours) adds honey 65kg and xylitol 35kg, add acidproof CMc-Na2.5kg, PGA0.6kg, monoglyceride 3kg and sodium phosphate trimer 0.9kg, stir, with the constant volume 900L that purifies waste water, the glue mill, sterilization, and homogeneous (80 ℃, 28Mpa), fermenting peanut milk beverage base-material is made in cooling; Get malic acid 0.6kg, with the dissolving of purifying waste water, constant volume 100L makes malic acid solution; Stir fast (rotating speed 〉=200 rev/min), evenly mix newborn base-material of above-mentioned fermenting peanut and malic acid solution by 9: 1 ratios; Carry out then high-pressure homogeneous, vacuum outgas, ultra high temperature short time sterilization, cooling, carbonating, sterile filling, capping is up to the standards.
Embodiment 3
A kind of carbonic acid coconut milk beverage constructed in accordance (be called for short " coconut vapour milk).
Get coconut white flesh 60kg, chopping, slurrying (adding 82 ℃ of hot water of 1 times) with the emery wheel defibrination, filter in (100 order), sterilization is with skimmed milk power 12kg, HFCS 70kg and albumen sugar 1.8kg add acidproof CMc-Na2.5kg, PGA0.6kg, monoglyceride .8kg and sodium phosphate trimer 0.5kg stir, the glue mill, constant volume 700L stirs (80 ℃ of homogeneous, 56MPa), coconut milk beverage base-material is made in cooling; Get citric acid 5.5kg, with the dissolving of purifying waste water, constant volume 300L makes citric acid solution; With 7: 3 ratio, stir fast (changeing 〉=200 rev/mins), evenly mix above-mentioned coconut milk beverage base-material and citric acid solution; Carry out subsequent preparation then, promptly high-pressure homogeneous, vacuum outgas, ultra high temperature short time sterilization, cooling, carbonating, can, capping, sterilization, cooling, be up to the standards.
Embodiment 4
A kind of carbonic acid walnut beverage constructed in accordance (being called for short " walnut vapour milk ").
Get high-quality walnut 50kg, peel off routinely, decortication, sterilization is filtered in (100 order) in slurrying (adding 10kg soybean protein isolate and 6 times of 85 ℃ of hot water, defibrination), homogeneous (80 ℃, 28MPa) after, make 800L walnut beverage base-material by embodiment 1 described enzymatic isolation method technology; Get each 2.8kg of malic acid and citric acid, with the dissolving of purifying waste water, constant volume 200L makes malic acid, citric acid mixed solution; Press embodiment 1 described technology, with 8: 2 ratios, the above-mentioned walnut beverage base-material of rapid mixing and malic acid citric acid mixed solution, and carry out subsequent preparation.
Embodiment 5
A kind of carbonic acid peanut melon seeds milk beverage constructed in accordance (being called for short " peanut melon seeds vapour milk ").
High-quality pumpkin 40kg, selected, soaked (10 hours, changed 1 time clear water in per 2 hours), with the automatic parting sand disc sharpener of screenings defibrination (adding 8 times of 85 ℃ of hot water, 100 mesh filter screens), add peanut protein powder 16kg, stir, make 700L peanut melon seeds milk beverage base-material by embodiment 1 described technology; Get malic acid 5.6kg, with the dissolving of purifying waste water, constant volume 300L makes malic acid solution; Press embodiment 3 described technology rapid mixing above-mentioned peanut melon seeds milk beverage base-material and malic acid solutions, and carry out subsequent preparation.
Embodiment 6
A kind of carbonic acid sesame milk beverage constructed in accordance (being called for short " sesame vapour milk ").
Get high-quality sesame 12kg, selected, (105 ℃ of hot blast parch, 8 minutes), slurrying (adds 6 times of 80 ℃ of hot water, adopts the automatic parting sand disc sharpener of screenings, 100 mesh filter screens), add high-quality degreasing and destinking soybean protein powder and each 10kg of skimmed milk power, stirring adds honey 40kg, HFCS 40kg, albumen sugar 1.8kg, press embodiment 3 described technologies, add emulsion stabilizer, make 700L sesame milk beverage base-material; Press embodiment 4 described technologies again, preparation 300L malic acid and citric acid mixed solution, and rapid mixing above-mentioned sesame milk beverage base-material and malic acid and citric acid mixed solution carry out subsequent preparation then.
Embodiment 7
A kind of carbonic acid almond milk beverage constructed in accordance (being called for short " almond vapour milk ").
Get high-quality almond 15kg, after selected, (108 ℃ of hot blast parch, 12 minutes) peeling, soak that (water logging there was not almond in 10 hours, changed one time clear water in per 2 hours), adopt screenings automatic parting sand disc sharpener defibrination (adding 8 times of 80 ℃ of hot water, 100 mesh filter screens), add skimmed milk power and take off each 10kg of raw meat skimmed soybean protein powder (with 50 ℃ of warm water furnishing pasty states, add 5 times of water dilutions) stir glue mill, (95 ℃ of sterilizations, 15 minutes), homogeneous after the cooling, prepares 800L almond milk beverage base-material by embodiment 1 described technology; Get citric acid 3kg and malic acid 2.6kg, with the dissolving of purifying waste water, constant volume 200L makes citrate malate acid mixed solution; Press embodiment 1 described technology then, rapid mixing above-mentioned almond milk beverage base-material and citric acid mixed solution remake subsequent preparation.
Embodiment 8
A kind of carbonic acid gingko milk beverage constructed in accordance (being called for short " ginkgo vapour milk ").
Get high-quality ginkgo (gingko) 20kg, selected, pot is fried (constantly stir-fried 20 minutes, and made the gingko central temperature reach 85 ℃), shelling and peeling, and grating, clear water soaks 12 hours (per 2 hours change one time water), presses embodiment 1 described technology slurrying.Add skimmed milk power 16kg and honey 40kg, stir, prepare 900L fermentation gingko milk beverage base-material and 100L malic acid solution by embodiment 2 described technologies, and with the two in 9: 1 ratio rapid mixing, make subsequent preparation then.
Embodiment 9
A kind of carbonic acid maize soyabean milk beverage constructed in accordance (being called for short " maize vapour soymilk ").
Get high-grade maize embryo (accessory substance of cornstarch) 20kg, technology oven dry routinely, abrasive dust (60 order), mixed defatting soya protein powder without smell of beans 18kg, with 50 ℃ of uniform pasty states of the furnishing of purifying waste water, add 8 times of allotment pulpings of purifying waste water again earlier, stir, add HFCS 80kg and stevioside 0.25kg, add acidproof CMc-Na2.5kg, PGA0.6kg, monoglyceride 3kg and sodium phosphate trimer 0.8kg, stirring, glue mill, constant volume 800L, maize soyabean milk beverage base-material is made in sterilization, homogeneous, cooling; Press embodiment 4 described technologies, preparation 200L malic acid citric acid mixed solution, with 8: 2 ratios, rapid mixing above-mentioned maize soyabean milk beverage base-material and malic acid citric acid mixed solution, and make subsequent preparation.
Embodiment 10
A kind of carbonic acid sunflower beverage constructed in accordance (being called for short " sunflower vapour milk ").
Get high-quality sunflower seed 30kg, selected, hot blast parch (106 ℃, 18 minutes), remove shell with common process after, press embodiment 6 described technologies and prepare.
Embodiment 11
A kind of carbonic acid cashew nut milk beverage constructed in accordance (being called for short " cashew nut vapour milk ").
Get high-quality cashew nut kernel 16kg, selected, behind the hot blast parch (105 ℃, 16 minutes), press embodiment 3 described technologies preparation.
Embodiment 12
A kind of carbonic acid peanut bean milk beverage constructed in accordance (being called for short " peanut vapour soymilk ").
Get high-quality peanut albumen powder 16kg, add hydrolytic soya bean protein 8kg, adding 8 times purifies waste water and sizes mixing, (earlier with a small amount of 50 ℃ furnishing pasty states of purifying waste water) stir, and add HFCS 75kg and albumen sugar 1kg, add acidproof CMC-Na2.2kg, PGA0.5Kg, monoglyceride 2kg and sodium phosphate trimer 0.6kg press embodiment 9 described technologies preparation then.
Claims (9)
1, a kind of carbonated vegetable protein beverage is characterized in that this beverage contains:
Carbonic acid gas 0.5-3 is (multiple of beverage volume 20 ℃ the time) doubly,
Vegetable protein beverage base-material 50-90% (volume),
Edible acidic flavoring agent aqueous solution 10-50% (volume).
2, carbonated vegetable protein beverage as claimed in claim 1, the raw material that it is characterized in that described vegetable protein beverage base-material can be the dregs of rice, protein isolate, almond, cashew nut, the ginkgo after soybean, peanut, walnut, sesame, sunflower, pine nut, various melon seeds, cereal embryo and the degreasing thereof, one or more combination of coconut flesh.
3, carbonated vegetable protein beverage as claimed in claim 1 is characterized in that containing in the described vegetable protein beverage base-material acidproof CMC-Na (acid-resistant sodium carboxymethylcellulose) 0.12-0.03% (weight/beverage volume), PGA (propylene glycol alginate) 0.03-0.12% (weight/beverage volume), molecular distillation monoglyceride 0.2-1.0% (weight/beverage volume) and sodium phosphate trimer 0.05-0.12% (weight/beverage volume).
4, carbonated vegetable protein beverage as claimed in claim 1 is characterized in that containing in the described vegetable protein base-material ox (sheep) breast of 0.0-15% (weight/beverage volume).
5, carbonated vegetable protein beverage as claimed in claim 1 is characterized in that containing in the described vegetable protein beverage base-material sweetener of 0.05-15% (weight/beverage volume).
6 as claim 1 or 5 described carbonated vegetable protein beverages, it is characterized in that contained sweetener can be one of honey, white sugar, HFCS, xylitol, albumen sugar, stevioside in the described vegetable protein beverage base-material, or multiple combination.
7, carbonated vegetable protein beverage as claimed in claim 1 is characterized in that used acid can be one of lactic acid, citric acid, malic acid in the described edible acidic flavoring agent aqueous solution, or multiple combination.
8, a kind of manufacturing process of carbonated vegetable protein beverage is characterized in that may further comprise the steps:
(1) one of following three kinds of methods are adopted in the preparation of vegetable protein beverage base-material, and constant volume is the 50-90% of beverage volume:
A, raw material after selected, preliminary treatment (remove the shell decortication, parch is pulverized or soak), slurrying (add behind the dry grinding powder water size mixing or add the water mill slurry), filter in (60-120 order), (or not adding) ox (sheep) breast is added in sterilization (enzyme goes out), add sweetener and emulsion stabilizer, stir, the glue mill, constant volume, stir, and homogeneous (80-85 ℃, 25-60MPa), cooling
B, picking of raw material, preliminary treatment, slurrying, filter, add (or not adding) ox (sheep) breast, sterilization, (80-85 ℃ of homogeneous, 25-30MPa, cooling, enzymolysis (papain, 200-500 international unit/g, PH=5.5-7.0,10-20 minute) (85-90 ℃ of inactive enzyme, 2-9 minute), add sweetener and emulsification, stabilizing agent, stir, constant volume, the glue mill
C, picking of raw material, preliminary treatment, ox (sheep) breast and honey or white sugar, stirring, glue mill, sterilization, cooling (to 46 ℃) are added in slurrying, inoculate that (bacterial classification is lactobacillus bulgaricus and streptococcus thermophilus 2: 1, inoculum concentration 2-5%), fermentation (42-46 ℃, 3-5 hour) adds emulsification, stabilizing agent and sweetener, stir constant volume, sterilization, (80-85 ℃ of homogeneous, 25-30MPa), cooling
(2) preparation of the edible acidic flavoring agent aqueous solution: acid with the dissolving of purifying waste water, be settled to the 10-50% of beverage volume,
(3) rapid mixing: under the condition of speed of agitator 〉=200 rev/min, the by volume above-mentioned vegetable protein beverage base-material of ratio rapid mixing (1) and the edible acidic flavoring agent aqueous solution (2),
(4) subsequent preparation: routinely technology carry out high-pressure homogeneous, vacuum outgas, ultra high temperature short time sterilization, the cooling, carbonating, sterile filling, capping, the check or after carbonating, carry out can, capping, sterilization, the cooling, the check.
9, carbonated vegetable protein beverage manufacturing process as claimed in claim 8 is characterized in that described vegetable protein beverage base-material by plant protein powder or hydrolyzed vegetable protein or solid vegetable protein beverage, adds water and sizes mixing, through stirring, add (or not adding) ox (sheep) breast, add sweetener and emulsification, stabilizing agent, stir, the glue mill, constant volume stirs, sterilization, homogeneous, the cooling and make.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 96101829 CN1146879A (en) | 1996-01-16 | 1996-01-16 | Carbonated vegetable protein beverage and its producing process |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 96101829 CN1146879A (en) | 1996-01-16 | 1996-01-16 | Carbonated vegetable protein beverage and its producing process |
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| CN1146879A true CN1146879A (en) | 1997-04-09 |
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| CN 96101829 Pending CN1146879A (en) | 1996-01-16 | 1996-01-16 | Carbonated vegetable protein beverage and its producing process |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1081003C (en) * | 1999-06-17 | 2002-03-20 | 阎金田 | Carbonated milk beverage and production method thereof |
| CN1085511C (en) * | 1999-11-26 | 2002-05-29 | 吉林省农业科学院农副产品加工研究开发中心 | Process for preparing CO2 aerated protein beverage |
| CN101077209B (en) * | 2006-05-22 | 2010-05-12 | 陕西天宝大豆食品技术研究所 | Walnut lactic acid bacteria beverage and preparing process thereof |
| CN1976600B (en) * | 2004-05-14 | 2010-11-24 | 达能日尔维公司 | Method for the manufacture of a soy protein-based preparation |
| CN101099570B (en) * | 2007-07-24 | 2011-06-08 | 庄玲伶 | Intelligence developmental nutritive oral liquid and its preparation method |
| CN102090640A (en) * | 2010-12-04 | 2011-06-15 | 钟春燕 | Icy coconut as well as food and beverage containing same |
| CN102422893A (en) * | 2011-11-23 | 2012-04-25 | 云南广泰生物科技开发有限公司 | Processing method of vegetable protein beverage capable of maintaining original protein taste quality |
| CN102860561A (en) * | 2012-09-29 | 2013-01-09 | 上海海洋大学 | Composite main agent of sweet and sour soft drink and application thereof |
| CN104041829A (en) * | 2014-05-24 | 2014-09-17 | 肥西县好旺养殖农民专业合作社 | High-protein Han-shrimp powder and manufacturing method thereof |
| CN105105261A (en) * | 2015-09-01 | 2015-12-02 | 甘肃国元农业科技有限公司 | Sunflower seed beverage and processing method thereof |
| CN107950659A (en) * | 2016-10-17 | 2018-04-24 | 王雍骅 | Method and equipment for making milk soda water |
-
1996
- 1996-01-16 CN CN 96101829 patent/CN1146879A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1081003C (en) * | 1999-06-17 | 2002-03-20 | 阎金田 | Carbonated milk beverage and production method thereof |
| CN1085511C (en) * | 1999-11-26 | 2002-05-29 | 吉林省农业科学院农副产品加工研究开发中心 | Process for preparing CO2 aerated protein beverage |
| CN1976600B (en) * | 2004-05-14 | 2010-11-24 | 达能日尔维公司 | Method for the manufacture of a soy protein-based preparation |
| CN101077209B (en) * | 2006-05-22 | 2010-05-12 | 陕西天宝大豆食品技术研究所 | Walnut lactic acid bacteria beverage and preparing process thereof |
| CN101099570B (en) * | 2007-07-24 | 2011-06-08 | 庄玲伶 | Intelligence developmental nutritive oral liquid and its preparation method |
| CN102090640A (en) * | 2010-12-04 | 2011-06-15 | 钟春燕 | Icy coconut as well as food and beverage containing same |
| CN102422893A (en) * | 2011-11-23 | 2012-04-25 | 云南广泰生物科技开发有限公司 | Processing method of vegetable protein beverage capable of maintaining original protein taste quality |
| CN102422893B (en) * | 2011-11-23 | 2013-10-02 | 云南摩尔农庄生物科技开发有限公司 | Processing method of vegetable protein beverage with maintained protein original quality |
| CN102860561A (en) * | 2012-09-29 | 2013-01-09 | 上海海洋大学 | Composite main agent of sweet and sour soft drink and application thereof |
| CN102860561B (en) * | 2012-09-29 | 2014-01-08 | 上海海洋大学 | Composite main agent of sweet and sour soft drink and application thereof |
| CN104041829A (en) * | 2014-05-24 | 2014-09-17 | 肥西县好旺养殖农民专业合作社 | High-protein Han-shrimp powder and manufacturing method thereof |
| CN105105261A (en) * | 2015-09-01 | 2015-12-02 | 甘肃国元农业科技有限公司 | Sunflower seed beverage and processing method thereof |
| CN107950659A (en) * | 2016-10-17 | 2018-04-24 | 王雍骅 | Method and equipment for making milk soda water |
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