CN115119909A - Apricot peel water and preparation method thereof - Google Patents

Apricot peel water and preparation method thereof Download PDF

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Publication number
CN115119909A
CN115119909A CN202110328936.7A CN202110328936A CN115119909A CN 115119909 A CN115119909 A CN 115119909A CN 202110328936 A CN202110328936 A CN 202110328936A CN 115119909 A CN115119909 A CN 115119909A
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apricot
parts
water
peel water
liquorice
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马华
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Beijing Hamai Food Technology Co ltd
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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
    • 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
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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

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  • 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)
  • Medicines Containing Plant Substances (AREA)

Abstract

The application relates to the technical field of beverages, and particularly discloses apricot peel water and a preparation method thereof, wherein the apricot peel water is prepared from the following raw materials in parts by weight: 3-15 parts of Dunhuang plum and Guangdong apricot; 1-8 parts of hawthorn; 0.2-0.8 part of liquorice; 0.2-1.2 parts of rock sugar; 0.2-1.2 parts of bornyl sugar; 0.2-1.2 parts of lemon juice; 100 parts of pure water. The preparation method comprises the following steps: cleaning Dunhuang Liangguang apricot, hawthorn and liquorice according to a set proportion, putting the cleaned Dunhuang Liangguang apricot, the hawthorn and the liquorice into pure water, heating the mixture to boil from room temperature, then adding crystal sugar and bornyl sugar, keeping boiling and decocting for a period of time, then reducing the temperature to 65-80 ℃, adding lemon juice, keeping the temperature to 65-80 ℃, decocting for 60-200 min, filtering, taking filtrate, and obtaining the apricot peel water. The quality guarantee period of the prepared apricot peel water can be prolonged while the taste of the apricot peel water is kept.

Description

Apricot peel water and preparation method thereof
Technical Field
The application relates to the technical field of beverages, in particular to apricot peel water and a preparation method thereof.
Background
The Liguangxing is one of the special fruits of Gansu Dunhuang, the fruits of the Liguangxing are nearly round, the fruit skins are golden yellow, smooth and hairless, sweet and juicy, the fragrance is rich, and the Liguangxing contains rich mineral substances and vitamins. The apricot peel water decocted by using the plum and Guangdong apricot as the raw material has sour and sweet taste, contains nutrient components such as nicotinic acid, carotene, protein and the like, and has the effects of promoting the production of body fluid to quench thirst, and strengthening spleen and nourishing lung.
The apricot peel water beverage sold in the market contains food additives or edible essence, and the taste and the nutrient content are greatly reduced. Therefore, in restaurants, dining halls and other catering places, the Dunhuang Liangguang dried apricot is put into clear water to be decocted into apricot peel water, no food additive is added, and the taste and the nutrient content of the apricot peel water are improved. However, the inventor finds that the commercial decocted apricot peel water needs to be ready to eat, is decayed and deteriorated after being placed at room temperature overnight and cannot be eaten, and the shelf life of the commercial decocted apricot peel water is too short.
Disclosure of Invention
In order to keep the taste of the apricot peel water and prolong the shelf life of the apricot peel water, the application provides the apricot peel water and a preparation method thereof.
In a first aspect, the application provides apricot peel water, which adopts the following technical scheme:
the apricot peel water is prepared from the following raw materials in parts by weight: 3-15 parts of Dunhuang plum and broad apricot; 1-8 parts of hawthorn; 0.2-0.8 parts of liquorice; 0.2-1.2 parts of rock sugar; 0.2-1.2 parts of borneomycin; 0.2-1.2 parts of lemon juice; 100 parts of pure water.
Preferably, the apricot peel water is prepared from the following raw materials in parts by weight: 6-10 parts of Dunhuang plum and broad apricot; 3-6 parts of hawthorn; 0.4-0.7 part of liquorice; 0.5-1 part of rock sugar; 0.5-1 part of bornyl sugar; 0.5-1 part of lemon juice; 100 parts of pure water.
By adopting the technical scheme, the Dunhuang Liangguang apricot dried food contains rich vitamins and dietary fibers, and also contains mineral substances such as calcium ions, potassium ions, phosphorus ions and the like, and has the effects of promoting the production of body fluid to quench thirst, and strengthening spleen and nourishing lung. The fructus crataegi contains various vitamins, maslinic acid, tartaric acid, malic acid, etc., and the lipolytic enzyme can promote digestion of fat food, and has effects of resolving food stagnation and invigorating stomach. The licorice is a Chinese herbal medicine, has the effects of clearing away heat and toxic materials, eliminating phlegm and stopping cough, contains flavonoid components, and has oxidation resistance. Crystal sugar and borneolum sugar can regulate sweetness of the obtained apricot peel water. The lemon juice contains nutrient components such as saccharides, vitamin B1, vitamin B2, nicotinic acid, calcium, phosphorus, iron and the like, has the effects of relieving cough, reducing phlegm, promoting the secretion of saliva or body fluid, invigorating spleen and the like, simultaneously contains abundant vitamin C and citric acid, the vitamin C has oxidation resistance, the citric acid can be chelated with metal ions, the oxidation promotion effect of the metal ions is reduced, and the chelation effect and the pH value regulation property of the citric acid enable the citric acid to be synergistic with other antioxidants, so that the shelf life of the food is prolonged. According to the application, the liquorice and the lemon juice are added into the preparation raw materials, and the flavonoid component in the liquorice, the citric acid and the vitamin C in the lemon juice are synergized to prolong the shelf life of the apricot peel water. In addition, the apricot peel water is prepared from the raw materials, and the quality guarantee period of the prepared apricot peel water is prolonged while the taste is kept.
Preferably, the weight part of the liquorice is 0.35-0.65 part.
Preferably, the lemon juice is 0.6-0.8 part by weight.
By adopting the technical scheme, the quality guarantee period of the apricot peel water can be prolonged due to flavonoid ingredients contained in the liquorice, but the liquorice has slight bitterness and astringency, and the prepared apricot peel water is bitter due to too much addition amount. Citric acid and vitamin C in the lemon juice can be cooperated with liquorice to enhance the shelf life of the apricot peel water, but the lemon juice has extremely strong sour taste, and the water mouth feel of the prepared apricot peel water is sour due to too much addition amount. Therefore, when the weight ratio of the liquorice to the lemon juice is controlled to be 1 (0.4-1.0), the taste of the prepared apricot peel water is not affected while the shelf life is prolonged.
Preferably, the total number of colonies of the apricot peel water after being placed for 24 hours at room temperature is less than 100 cfu/mL.
By adopting the technical scheme, the total number of bacterial colonies detected after the apricot peel water prepared from the raw materials in parts by weight is placed for 24 hours at room temperature is less than 100cfu/mL, which shows that the apricot peel water prepared from the raw materials in parts by weight can be placed for at least 24 hours without deterioration, and compared with the apricot peel water decocted on the market and placed overnight for deterioration, the apricot peel water prepared by the method can keep the taste and prolong the shelf life.
In a second aspect, the application provides a preparation method of apricot peel water, which adopts the following technical scheme:
the preparation method of the apricot peel water comprises the following preparation steps:
cleaning Dunhuang Liangguang apricot, hawthorn and liquorice according to a set proportion, putting the cleaned Dunhuang Liangguang apricot, the hawthorn and the liquorice into pure water, heating the mixture to boil from room temperature, then adding crystal sugar and bornyl sugar, keeping boiling and decocting for a period of time, then reducing the temperature to 65-80 ℃, adding lemon juice, keeping the temperature to 65-80 ℃, decocting for 60-200 min, filtering, taking filtrate, and obtaining the apricot peel water.
By adopting the technical scheme, the dried Dunhuang Liangguang apricot, the hawthorn and the liquorice are firstly placed in pure water and heated to boiling from room temperature, so that the soluble solid matters, saccharides and other nutritional ingredients in the apricot pulp and the hawthorn pulp can be gradually dissolved in water. Then adding crystal sugar and bornyl sugar, boiling and decocting for a period of time to slowly dissolve the crystal sugar and the bornyl sugar in water, and regulating sweetness. The temperature is reduced to 65-80 ℃, the lemon juice is added, citric acid, sugar and vitamin C in the lemon juice can be dissolved in water, the citric acid, the vitamin C and flavonoid components in the liquorice are synergistic, the shelf life of the prepared apricot peel water is prolonged, and the taste is not affected. The temperature is kept between 65 ℃ and 80 ℃ for decocting for 60 min to 200min, so that the nutrient substances in the raw materials can be dissolved in water to a greater extent, and the raw materials are prevented from being heated and decomposed at high temperature.
Preferably, the lemon juice is added after the temperature is reduced to 70-78 ℃.
By adopting the technical scheme, the vitamin C contained in the lemon juice can be decomposed at the temperature of over 80 ℃, and the lemon juice is added at the temperature of 70-78 ℃, so that the solubility of the vitamin C in the lemon juice is increased without decomposition, the content of the vitamin C in the prepared apricot peel water is increased, and the shelf life of the prepared apricot peel water is prolonged.
Preferably, the temperature is kept at 70-78 ℃ for decocting for 90-150 min.
By adopting the technical scheme, the boiling time after the lemon juice is added is controlled, so that citric acid and other nutrient substances in the lemon juice can be slowly dissolved in water, and the solubility is improved. Meanwhile, soluble solid substances, saccharides and other nutrient substances in the apricot pulp and the hawthorn pulp can be fully dissolved in water, the decocted apricot peel water is thick and has good taste, and meanwhile, the pot drying is not easy to occur.
In summary, the present application has the following beneficial effects:
1. because the liquorice and the lemon juice are added into the raw materials for preparing the apricot peel water, flavonoid ingredients contained in the liquorice have oxidation resistance, vitamin C contained in the lemon juice has oxidation resistance, and citric acid contained in the lemon juice has the characteristics of chelation and pH value adjustment, and can be synergistic with the vitamin C and the flavonoid ingredients in the liquorice, so that the shelf life of food is prolonged. The apricot peel water in the preferred embodiment of the application can be placed at room temperature for at least 24 hours without going bad, and compared with the apricot peel water which is commercially boiled and is placed overnight, the apricot peel water prepared by the application is longer in shelf life.
2. In the application, the preferred weight part of the liquorice is 0.35-0.65, the preferred weight part of the lemon juice is 0.6-0.8, and the mouthfeel of the apricot peel water in the preferred embodiment of the application is not influenced while the shelf life is prolonged by regulating and controlling the weight ratio of the liquorice to the lemon juice.
3. According to the method for preparing the apricot peel water, the lemon juice is added after the temperature is reduced to 70-78 ℃, so that the solubility of vitamin C in the lemon juice is increased, the vitamin C cannot be decomposed, the content of the vitamin C in the prepared apricot peel water is increased, and the quality guarantee period of the prepared apricot peel water is prolonged.
Detailed Description
The present application will be described in further detail with reference to examples. Specifically, the following are provided: the following examples do not show specific conditions, and the process is carried out according to conventional conditions or conditions suggested by manufacturers, wherein Dunhuang Liangxing apricot stems in the following examples are purchased from Mogao garden fruit product, Inc. in Dunhuang City, lemon juice in the following examples is prepared by squeezing and mixing the same batch of lemon, the apricot peel water which is commercially available and decocted in the comparative example 1 of the application is purchased from Beijing North 27. radix et rhizoma paridis Hosiensis Hoffman restaurant, and the rest raw materials can be sourced from common markets.
Examples
Examples 1 to 10
The apricot peel water is prepared from the raw materials in the table 1, and the preparation method of the apricot peel water comprises the following steps: firstly, cleaning Dunhuang Liangguang apricot, dried hawthorn and liquorice, putting into pure water, heating from room temperature to boiling, then adding crystal sugar and bornyl sugar, boiling and decocting for 12min, then reducing the temperature to 75 ℃, adding lemon juice, keeping the temperature at 75 ℃, decocting for 120min, filtering, taking filtrate, and obtaining the apricot peel water.
TABLE 1 raw materials and weights of apricot skin water in examples 1-10
Figure BDA0002995645900000031
Figure BDA0002995645900000041
Examples 11 to 14
The raw materials for preparing the apricot peel water are the same as those in example 4, and the preparation method of the apricot peel water comprises the following steps: firstly, cleaning Dunhuang Liangguang apricot, dried hawthorn and liquorice, putting the cleaned Dunhuang Liguang apricot, the cleaned Dunhuang apricot, the cleaned hawthorn and the liquorice into pure water, heating the mixture to boiling from room temperature, then adding crystal sugar and bornyl sugar, boiling and decocting for a period of time, then reducing the temperature to 65-80 ℃, adding lemon juice, keeping the temperature and decocting for 60-200 min, filtering, and taking filtrate to obtain apricot peel water, wherein the specific temperature and time are shown in Table 2.
TABLE 2 examples 11-14 temperatures and times for preparation of apricot skin water
Figure BDA0002995645900000042
Comparative example 1
The apricot peel water decocted at present is sold in the market.
Comparative example 2
The raw materials of the apricot peel water are not added with lemon juice, the rest is the same as the raw materials of the example 4, and the preparation conditions are the same as the example 4.
Comparative example 3
The raw materials for preparing the apricot peel water are not added with liquorice, the rest is the same as the raw material in the example 4, and the preparation conditions are the same as the example 4.
Comparative example 4
The raw materials for preparing the apricot peel water are the same as those in example 4, and the preparation method of the apricot peel water comprises the following steps:
firstly, cleaning Dunhuang Liangguang apricot, hawthorn and liquorice, putting into pure water, heating from room temperature to boiling, then adding crystal sugar, borneose and lemon juice, keeping boiling, decocting for 132min, filtering, taking filtrate, and obtaining apricot peel water.
Performance test
(1) 1L of apricot peel water is taken from examples 1-14 and comparative examples 1-4, and is divided into ten parts on average, each 100mL is taken as a sample, the sensory evaluation standard of the apricot peel water is shown in Table 3, 10 tasters with qualification of 20-50 years old are selected, the samples are evaluated through sweetness, acidity, fragrance, taste and color, the average division is recorded for each sample, and the specific measurement result is shown in Table 4.
(2) 600mL of apricot peel water is respectively taken from examples 1-14 and comparative examples 1-4, the apricot peel water is averagely divided into six parts, each part is 100mL, the total number of bacterial colonies in the apricot peel water is detected as a sample after the apricot peel water is respectively placed for 12h, 24h, 36h, 48h, 60h and 72h under the room temperature condition, the total number of bacterial colonies (cfu/mL) is determined according to GB 19297 and 2003 sanitary standards for fruit and vegetable beverages, and the specific determination results refer to Table 5.
TABLE 3 sensory evaluation criteria
Figure BDA0002995645900000051
TABLE 4 sensory evaluation scores for apricot skin Water of examples 1-14 and comparative examples 1-4
Figure BDA0002995645900000052
As can be seen from table 4, the apricot peel water in examples 1 to 14 had a better sensory evaluation score than the currently boiled apricot peel water commercially available in comparative example 1, and substantially had the sensory evaluation score of the currently boiled apricot peel water.
TABLE 5 results of determination of the total number of colonies after leaving apricot skin water of examples 1 to 14 and comparative examples 1 to 4 at room temperature for a certain period of time
Figure BDA0002995645900000061
As can be seen from Table 5, the total number of colonies detected in the apricot water in examples 1-14 after being placed for 12h, 24h, 36h, 48h, 60h and 72h respectively at room temperature is less than the total number of colonies detected in the apricot water in examples 1-3 after being placed for 12h, 24h, 36h, 48h, 60h and 72h respectively at room temperature, the total number of colonies in other fruit and vegetable beverages except the low-temperature recovery fruit juice is less than or equal to 100cfu/ml according to GB 19297 and 2003 sanitary Standard for fruit and vegetable beverages, and the apricot water is spoiled and deteriorated into unqualified beverages when the total number of colonies exceeds 100 cfu/ml. The maximum time for allowing the apricot peel water in the examples 1 to 14 to be placed and detected at room temperature is 24h, 36h, 48h, 60h, 36h, 48h, 60h, 36h, 48h and 36 h. And after the apricot peel water which is sold and decocted in the market in the comparative example 1 is placed for 12 hours, the total number of bacterial colonies is 108cfu/ml, namely the apricot peel water is unqualified drink and is putrefactive. The apricot peel water in the embodiments 1-14 of the present application can be placed at room temperature for at least 24 hours without deterioration, and the apricot peel water boiled on the market is placed for 12 hours and then deteriorates, so that the shelf life of the apricot peel water prepared by the present application is prolonged compared with that of the apricot peel water boiled on the market.
Observing the measurement results of the total number of the bacterial colonies in the comparative example 2 and the examples 1 to 6 in the table 5, the maximum time for placing the prepared apricot peel water under the condition of room temperature to be qualified is 12h, 24h, 36h, 48h, 60h and 60h respectively by changing the weight of the added lemon juice under the condition of not changing the weight of the liquorice. From the results of the measurement of the total number of colonies in comparative example 3, example 4 and examples 7 to 10, the maximum acceptable time for placing the apricot peel water at room temperature was 12 hours, 60 hours, 36 hours, 48 hours, 60 hours and 60 hours, respectively, by changing the weight of the added licorice under the condition that the weight of the lemon juice was not changed. According to the comparison data, the quality guarantee period of the apricot peel water prepared by the method can be prolonged by regulating and controlling the weight ratio of the liquorice and the lemon juice. From the results of the measurement of the total number of the colonies in the examples 4, 11 to 14 and the comparative example 4, the maximum time for the prepared apricot peel water to be placed at room temperature is 60h, 36h, 48h, 36h and 24h respectively, and under the condition that the weight ratio of the liquorice to the lemon juice is constant, the temperature of the added lemon juice and the decocting time after the added lemon juice can synergistically influence the shelf life of the prepared apricot peel water.
In combination with tables 4 and 5, it can be seen from comparative example 2 and examples 1 to 6 that, when the weight of licorice was changed and the weight of lemon juice was the same, the more the weight of lemon juice was added, the more sour the water-gap feeling of the resulting apricot rind was, and the lower the sensory evaluation score was. From comparative example 3 and example 4, and examples 7 to 10, it can be seen that the weight of licorice was changed without changing the weight of lemon juice, and the more licorice was added at the same shelf life, the more bitter the taste of apricot peel water was and the lower the sensory evaluation score was. It can be seen from examples 4, 11-14 and comparative example 4 that under the condition of a certain weight ratio of licorice and lemon juice, by changing the temperature of adding the lemon juice and the boiling time after adding the lemon juice, the two synergistically influence the shelf life of the prepared apricot peel water and influence the sensory evaluation score of the apricot peel water.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.

Claims (8)

1. The apricot peel water is characterized by being prepared from the following raw materials in parts by weight: 3-15 parts of Dunhuang plum and broad apricot; 1-8 parts of hawthorn; 0.2-0.8 part of liquorice; 0.2-1.2 parts of rock sugar; 0.2-1.2 parts of bornyl sugar; 0.2-1.2 parts of lemon juice; 100 parts of pure water.
2. The apricot rind liquid as claimed in claim 1, wherein: the feed is prepared from the following raw materials in parts by weight: 6-10 parts of Dunhuang plum and broad apricot; 3-6 parts of hawthorn; 0.4-0.7 parts of liquorice; 0.5-1 part of rock sugar; 0.5-1 part of bornyl sugar; 0.5-1 part of lemon juice; 100 parts of pure water.
3. The apricot peel water as claimed in claim 2, wherein: the liquorice is 0.35-0.65 part by weight.
4. The apricot skin water according to claim 3, characterized in that: the lemon juice is 0.6-0.8 part by weight.
5. Apricot skin water as claimed in any one of claims 1 to 4, characterized in that: the total number of colonies of the apricot peel water after being placed for 24 hours at room temperature is less than 100 cfu/mL.
6. The method for preparing apricot skin water as claimed in any one of claims 1 to 4, characterized in that: the preparation method comprises the following preparation steps:
cleaning dried Dunhuang Liangguang apricot, hawthorn and liquorice according to a set proportion, putting the cleaned Dunhuang Liguang apricot, hawthorn and liquorice into pure water, heating the mixture to boil from room temperature, then adding crystal sugar and borneose, keeping boiling and decocting for a period of time, then reducing the temperature to 65-80 ℃, adding lemon juice, keeping the temperature to 65-80 ℃, decocting for 60-200 min, filtering, taking filtrate, and obtaining apricot peel water.
7. The method for preparing apricot peel water according to claim 6, wherein the temperature is reduced to 70-78 ℃ and lemon juice is added.
8. The preparation method of apricot peel water according to claim 7, wherein the temperature is kept at 70-78 ℃ and the decoction is carried out for 90-150 min.
CN202110328936.7A 2021-03-27 2021-03-27 Apricot peel water and preparation method thereof Pending CN115119909A (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102551132A (en) * 2010-12-22 2012-07-11 张永宏 Apricot peel water and preparation process thereof
CN106720606A (en) * 2016-11-16 2017-05-31 刘宏 A kind of apricot skin tea and preparation method thereof
CN112042917A (en) * 2020-09-21 2020-12-08 湖南华诚生物资源股份有限公司 Sugar-reducing sweetener product and preparation method and application thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102551132A (en) * 2010-12-22 2012-07-11 张永宏 Apricot peel water and preparation process thereof
CN106720606A (en) * 2016-11-16 2017-05-31 刘宏 A kind of apricot skin tea and preparation method thereof
CN112042917A (en) * 2020-09-21 2020-12-08 湖南华诚生物资源股份有限公司 Sugar-reducing sweetener product and preparation method and application thereof

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