WO2005122796A1 - Hazelnut beverage strengthened by fruit and method for preparation - Google Patents

Hazelnut beverage strengthened by fruit and method for preparation Download PDF

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Publication number
WO2005122796A1
WO2005122796A1 PCT/CN2005/000856 CN2005000856W WO2005122796A1 WO 2005122796 A1 WO2005122796 A1 WO 2005122796A1 CN 2005000856 W CN2005000856 W CN 2005000856W WO 2005122796 A1 WO2005122796 A1 WO 2005122796A1
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Prior art keywords
juice
hazelnut
fruit
fortified
xylitol
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PCT/CN2005/000856
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French (fr)
Chinese (zh)
Inventor
Peng Liu
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Peng Liu
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Publication of WO2005122796A1 publication Critical patent/WO2005122796A1/en

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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
    • A23L2/04—Extraction of 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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/04—Extraction of juices
    • A23L2/06—Extraction of juices from citrus fruits

Definitions

  • the invention relates to a fruit-nut mixed drink, in particular to a fruit-fortified hazelnut drink and a preparation method thereof.
  • hazelnut nuts are rich in protein-based nutrients needed by the human body, and in particular hazelnut kernels are rich in essential amino acid-based nutrients. It is determined that per 100g of hazelnut nuts (dry) contains 20.0% protein, 44.8g fat, 14.7g carbohydrate, 9.6g dietary fiber, 3.5g ash, 50mg carotene, 8mg retinol, 0.62mg thiamine, Riboflavin 0.14 mg, nicotinic acid 7.5 mg, potassium 1244 mg, calcium 104 mg, magnesium 420 mg, iron 6.4 mg, zinc 5.83 mg, and phosphorus 422 mg.
  • Amino acids per 100 g of protein contain 3.41 g of isoleucine, 6.98 g of leucine, 3.39 g of lysine, 11 lg of methionine, 4.64 g of phenylalanine, 2.10 g of threonine, 4.07 g of valine, and arginine Acid 11.56g, histidine 2.65g, tyrosine 2.77g, alanine 6.03g, aspartic acid 8.26g, glutamic acid 11.63g, glycine 3.57g, and serine 3.28g. Especially children's essential amino acids-high levels of arginine are difficult to see in plant protein food resources, and leucine and lysine are also essential for children's development.
  • Hazelnut fatty acid composition was 72.3% oleic acid, 21.6% linoleic acid, 1% linolenic acid, 0.3 hexadecenoic acid, and 1.6% hard acid. Therefore, the defatted hazelnut beverage made from hazelnut kernels is rich in protein and mineral nutrients, and is suitable for the advantages of children's health food. However, according to the needs of human health and balanced nutrition, the hazelnut kernel food still lacks various vitamins. It is known that fresh fruits are excellent foods rich in vitamins.
  • the purpose of the present invention is to overcome the above-mentioned shortcomings of the prior art, and to provide a vitamin-rich and comprehensive fruit-fortified hazelnut beverage.
  • the object of the present invention is also to provide a method for preparing the beverage.
  • the raw materials of the fruit-fortified hazelnut beverage of the present invention include hazelnut juice, fruit juice or fruit granules.
  • the fruit here refers to the broad meaning of fruit, and refers to any fruit and vegetable that can be eaten fresh. Vegetables that can be eaten fresh include carrots and fresh sweet potatoes. Fruit and vegetable varieties can be The advantages of land and production season, taste requirements and nutrition balance principle can be freely matched. Because the fruit-fortified hazelnut beverage of the present invention is a strong combination of two types of advantageous food ingredients, that is, the nut-hazelnut rich in protein and fat is reasonably matched with the vitamin-rich fruit (vegetable), so it has a nutritious and comprehensive advantage.
  • its raw materials also include xylitol or sugar, a stabilizer.
  • the stabilizer here is preferably a compound stabilizer, and the compound stabilizer is more preferably xanthan gum and locust bean gum or xanthan gum and guar gum.
  • the fruit is preferably selected from wolfberry, longan, apple, peach, orange, and strawberry.
  • the weight ratio of raw materials is preferably hazelnut juice 10-93, fruit juice 1-80, xylitol or sugar 1-20, and composite stabilizer 0.1-0.4.
  • the weight ratio of raw materials is preferably hazelnut juice 10-55, fruit juice 5-20, xylitol or sugar 1-20, and composite stabilizer 0.1-0.4.
  • the weight ratio of raw materials is preferably hazelnut juice 1-93, xylitol or sugar 1-20, compound stabilizer 0.1-0.4 and wolfberry juice 0-80, longan juice 0-80, and apple juice 0-80. , One or more of peach juice 0-80, orange juice 0-30, and strawberry juice 0-80. It should be noted that any one of the wolfberry juice, longan juice, apple juice, peach juice, orange juice and strawberry juice may be added, or any or all of them may be added.
  • the weight ratio of raw materials is preferably hazelnut juice 35, xylitol or sugar 1-20, compound stabilizer 0.1-0.4 and wolfberry juice 20, longan juice 5, apple juice 5-20, and peach juice 5-20.
  • orange juice 5-20 and strawberry juice 5-20 is preferably hazelnut juice 35, xylitol or sugar 1-20, compound stabilizer 0.1-0.4 and wolfberry juice 20, longan juice 5, apple juice 5-20, and peach juice 5-20.
  • orange juice 5-20 and strawberry juice 5-20 is preferably hazelnut juice 35, xylitol or sugar 1-20, compound stabilizer 0.1-0.4 and wolfberry juice 20, longan juice 5, apple juice 5-20, and peach juice 5-20.
  • orange juice 5-20 and strawberry juice 5-20 is preferably orange juice 5-20 and strawberry juice 5-20.
  • the preparation method of hazelnut juice is: immersion of hazelnut kernels, removing underwear, and water-milled juice;
  • the preparation method of wolfberry juice is: after soaking the wolfberry in water, beating the juice and filtering the peeled seeds; longan juice and apple juice
  • the preparation method of peach juice, orange juice, strawberry juice is as follows: Wash and drain and squeeze the juice.
  • the filtering step after the Chinese wolfberry is beaten and juiced is preferably filtered through a 60-mesh sieve.
  • the preparation method of apple juice, peach juice and orange juice is preferably washed, drained, cut into pieces, and then squeezed.
  • the ratio of hazelnut kernels to water is preferably 8 times; the ratio of wolfberry kernels to water is 3.5 times, and the soaking time is preferably 4 to 8 hours.
  • the ratio is in weight units.
  • the preparation method of the fruit-fortified hazelnut beverage of the present invention includes the following steps: raw material preparation, homogenization, Filling and sterilization.
  • wolfberry contains: betaine, carotene, vitamins (B ,, B 2 , C), nicotinic acid, sitosterol, linoleic acid, a variety of free amino acids, ammonia aspartate, and so on.
  • vitamins (B ,, B 2 , C) nicotinic acid
  • sitosterol nicotinic acid
  • linoleic acid a variety of free amino acids
  • ammonia aspartate and so on.
  • kidney-reinforcing and eyesight-improving functions it can be used for liver and kidney deficiency, dizziness, tinnitus, vision loss, fatigue, cough, back pain, nocturnal emission, diabetes;
  • Apple juice contains: Vitamin C, carbohydrates, carotene, vitamin B, vitamin B 2 , nicotinamide, pantothenic acid, vitamin B 6 , folic acid, minerals: sodium, potassium, magnesium, calcium, iron, copper, manganese, phosphorus;
  • the fruit-fortified hazelnut beverage of the present invention has the advantages of balanced nutrition, comprehensiveness and strong health care .
  • the fruit-enhanced hazelnut beverage of the present invention uses nuts-hazelnuts and fresh fruits as raw materials, which are not only rich in protein, amino acids, but also rich in vitamins and mineral nutrients, and are nutrient-rich, comprehensive, and nutritionally balanced. Good, good taste, strong nutritional health function, especially suitable for children, the elderly and the frail.
  • the raw material weight ratio of fruit fortified nuclear drink of the present invention is 10 kg of hazelnut juice, 1 kg of fruit juice, 1 Kg of xylitol, xanthan gum and locust bean gum 0.1 Kg.
  • the raw material weight ratio of the fruit fortified hazelnut beverage of the present invention is 93Kg of hazelnut juice, 80Kg of fruit juice, 20 Kg of xylitol, 0.2 Kg of xanthan gum and 0.2 Kg of guar gum.
  • the raw material weight ratio of the fruit fortified hazelnut beverage of the present invention is 55 Kg of hazelnut juice, 20 Kg of fruit juice, 20 Kg of sugar, 0.1 Kg of xanthan gum and 0.3 Kg of guar gum.
  • the raw material weight ratio of the fruit-enhanced hazelnut beverage of the present invention is 10 Kg of hazelnut juice, 5 Kg of fruit juice, 1 Kg of xylitol, 0.1 Kg of xanthan gum and locust bean gum.
  • the preparation method of the stick kernel juice is: the hazelnut kernels are immersed in water, the underwear is removed, and the water-milled juice is mixed with 8;
  • the preparation method is: after soaking the wolfberry in 3.5 times water for 48 hours, beating the juice and filtering the peeled seeds; the longan juice, apple juice, peach juice, orange juice, strawberry juice are prepared by washing, draining and squeezing juice.
  • the preparation method of the fruit-enhanced hazelnut beverage of the present invention includes the following steps: raw material preparation, homogenization, filling, and sterilization.
  • the raw material weight ratio of the fruit-enhanced hazelnut beverage of the present invention is hazelnut juice 1Kg, wolfberry juice 1Kg, xylitol 1Kg, xanthan gum 0.04 13 ⁇ 4, and guar gum 0.0613 ⁇ 4.
  • the raw material weight ratio of the fruit fortified hazelnut beverage of the present invention is 93 Kg of hazelnut juice, Kg 80 of wolfberry juice, 20 Kg of sugar, 0.3 Kg of xanthan gum and locust bean gum.
  • the raw material weight ratio of the fruit fortified hazelnut beverage of the present invention is 35 Kg of hazelnut juice, 20 Kg of wolfberry, 5 Kg of longan juice, 5 Kg of apple juice, 5 Kg of peach juice, 5 Kg of orange juice, 5 Kg of strawberry juice, 10 Kg xylitol, 0.3 Kg xanthan gum and 0.1 Kg guar gum.
  • the raw material weight ratio of the fruit fortified nuclear drink of the present invention is hazelnut juice 35 Kg, wolfberry juice 20 Kg, longan juice 5 Kg, xylitol 10 Kg, xanthan gum and locust bean gum 0.4 Kg.
  • the raw material weight ratio of the fruit fortified hazelnut beverage of the present invention is 35 Kg of hazelnut juice, 20 Kg of wolfberry, 5 Kg of longan juice, 5 Kg of apple juice, 10 Kg of xylitol, xanthan gum and guar gum 0.4 Kg.
  • the raw material weight ratio of the fruit-enhanced hazelnut beverage of the present invention is 35 Kg of hazelnut juice, 20 Kg of wolfberry juice, 5 Kg of longan juice, 5 Kg of apple juice, 5 Kg of peach juice, 10 Kg of xylitol, xanthan gum and Locust Bean Gum 0.4 Kg.
  • the raw material weight ratio of the fruit fortified hazelnut beverage of the present invention is 35 Kg of hazelnut juice, 20 Kg of wolfberry juice, 5 Kg of longan juice, 5 Kg of apple juice, 5 Kg of peach juice, 5 Kg of orange juice, 10 Kg of xylitol , Xanthan gum 0.15Kg and guar gum 0.25 Kg.
  • the raw material weight ratio of the fruit fortified hazelnut beverage of the present invention is 35 Kg of hazelnut juice, 5 Kg of apple juice, 5 Kg of peach juice, 5 Kg of orange juice, 5 Kg of strawberry juice, 10 Kg of xylitol, xanthan gum and locust Soy Glue 0.4 Kgo
  • the raw material weight ratio of the fruit fortified hazelnut beverage of the present invention is 35Kg of hazelnut juice, 5 Kg of apple juice, 5Kg of peach juice, 5 Kg of strawberry juice, 10 Kg of xylitol, 0.4 Kg of xanthan gum and locust bean gum.
  • the raw material weight ratio of the fruit fortified hazelnut beverage of the present invention is hazelnut juice 35 Kg, apple juice 5 Kg, Xylitol 10 Kg, Xanthan Gum and Locust Bean Gum 0.4 Kg.
  • the raw material weight ratio of the fruit fortified hazelnut beverage of the present invention is 35Kg of hazelnut juice, 5 Kg of peach juice, 5 Kg of strawberry juice, 10 Kg of xylitol, 0.4 Kg of xanthan gum and locust bean gum.
  • the raw material weight ratio of the fruit-enhanced hazelnut beverage of the present invention is 35 kg of hazelnut juice, 5 Kg of carrot juice, 10 Kg of xylitol, 0.4 Kg of xanthan gum and locust bean gum.
  • the raw material weight ratio of the fruit-enhanced hazelnut beverage of the present invention is 35Kg of hazelnut juice, 5 Kg of fresh ground melon pulp, 10 Kg of xylitol, 0.4 Kg of xanthan gum and locust bean gum.
  • the raw material weight ratio of the fruit fortified hazelnut beverage of the present invention is 35Kg of hazelnut juice, 20Kg of wolfberry juice, 10Kg of xylitol, 0.4 Kg of xanthan gum and guar gum.
  • the raw material weight ratio of the fruit fortified hazelnut beverage of the present invention is 35Kg of hazelnut juice, 5 Kg of longan juice, 10 Kg of xylitol, 0.4 Kg of xanthan gum and guar gum.
  • the raw material weight ratio of the fruit-enhanced hazelnut beverage of the present invention is hazelnut juice 35Kg, peach juice SKg, xylitol 10Kg, xanthan gum and guar gum 0.4 Kg.
  • the raw material weight ratio of the fruit fortified hazelnut beverage of the present invention is 35 Kg of hazelnut juice, 5 Kg of orange juice, 10 Kg of xylitol, 0.4 Kg of xanthan gum and guar gum.
  • the raw material weight ratio of the fruit-enhanced hazelnut beverage of the present invention is 35 Kg of hazelnut juice, 5 Kg of strawberry juice, 10 Kg of xylitol, 0.1 Kg of xanthan gum, and 0.3 Kg of guar gum.
  • the preparation method of hazelnut juice is: immersion of hazelnut kernels, removing underwear, and 8 times water-milled juice; the preparation method of wolfberry meter is: after soaking the wolfberry with 3.5 times water for 48 hours, beat the pulp and filter the peeled seeds; longan juice , Apple juice, peach juice, orange juice, and strawberry juice are prepared by washing, draining, and squeezing.
  • the preparation method of the fruit-fortified hazelnut beverage of the present invention includes the following steps: raw material preparation, homogenization, filling, and sterilization.

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  • Life Sciences & Earth Sciences (AREA)
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Abstract

The present invention relates to a hazelnut beverage strengthened by fruit and its preparing method. The main materials include hazelnut juice, fruit juice or granules of fruit, xylitol or sugar, stabilizer. The fruit can be selected from medlar, longan ,apple, peach, orange, strawberry. The hazelnut juice is made by dipping hazelnut in water, peeling inner skin, adding water and grinding. The medlar juice is made by immersing, making slurry, filtering. The other fruit juice is obtained by squeezing which the ratio of adding water is preferably 8 times for hazelnut, and 3.5 times for medlar, the dipping time is preferred to 4-8 hours. The said method can keep the nutrients of the materials well rich in proteins, amino acids, vitamins and mineral substances. The said product shows good taste, good health-care effect, fu11 and balanced in nutrients, especially suitable for children, the old people and the weakness to drink.

Description

水果强化型榛子饮料及其制备方法  Fruit fortified hazelnut beverage and preparation method thereof
技术领域 Technical field
本发明涉及一种水果坚果混合型饮料，特别是涉及一种水果强化型榛子 饮料及其制备方法。  The invention relates to a fruit-nut mixed drink, in particular to a fruit-fortified hazelnut drink and a preparation method thereof.
背景技术 Background technique
已知坚果类食品富含人体所需的蛋白质类营养，特别是榛子仁富含人体 必需的氨基酸类营养。 据测定： 每 100g榛子果仁 （干）含蛋白质达 20.0%、 脂 44.8g、 碳水化合物 14.7g， 膳食纤维 9.6g、 灰分 3.5g、 胡萝卜素 50mg、 视 黄醇 8mg、硫胺素 0.62mg、核黄素 0.14mg、尼克酸 7.5mg、钾 1244mg、钙 104mg、 镁 420mg、 铁 6.4mg、 锌 5.83mg、 磷 422mg。 氨基酸每 100g蛋白质中含异亮 氨酸 3.41g、 亮氨酸 6.98g、 赖氨酸 3.39g、 蛋氨酸 l.l lg、 苯丙氨酸 4.64g、 苏 氨酸 2.10g、 缬氨酸 4.07g、 精氨酸 11.56g、 组氨酸 2.65g、 酪氨酸 2.77g、 丙氨 酸 6.03g、 天门冬氨酸 8.26g、 谷氨酸 11.63g、 甘氨酸 3.57g、 丝氨酸 3.28g。 尤 其是儿童必需氨基酸 -精氨酸含量之高是植物蛋白食物资源中很难见到的， 另外亮氨酸、 赖氨酸也是儿童发育必需的。 榛子脂肪酸组成为油酸 72.3 %、 亚油酸 21.6%、 亚麻酸 1 %、 十六碳烯酸 0.3、 硬质酸 1.6%。 因此由榛子仁制 成的脱脂榛子饮料具有蛋白质和矿物营养丰富，适宜作为儿童健康食品的优 点。 但是， 按人体健康平衡营养的需要， 该榛子仁食品还缺少各种维生素。 已知， 新鲜水果是富含维生素的优秀食品。  It is known that nut foods are rich in protein-based nutrients needed by the human body, and in particular hazelnut kernels are rich in essential amino acid-based nutrients. It is determined that per 100g of hazelnut nuts (dry) contains 20.0% protein, 44.8g fat, 14.7g carbohydrate, 9.6g dietary fiber, 3.5g ash, 50mg carotene, 8mg retinol, 0.62mg thiamine, Riboflavin 0.14 mg, nicotinic acid 7.5 mg, potassium 1244 mg, calcium 104 mg, magnesium 420 mg, iron 6.4 mg, zinc 5.83 mg, and phosphorus 422 mg. Amino acids per 100 g of protein contain 3.41 g of isoleucine, 6.98 g of leucine, 3.39 g of lysine, 11 lg of methionine, 4.64 g of phenylalanine, 2.10 g of threonine, 4.07 g of valine, and arginine Acid 11.56g, histidine 2.65g, tyrosine 2.77g, alanine 6.03g, aspartic acid 8.26g, glutamic acid 11.63g, glycine 3.57g, and serine 3.28g. Especially children's essential amino acids-high levels of arginine are difficult to see in plant protein food resources, and leucine and lysine are also essential for children's development. Hazelnut fatty acid composition was 72.3% oleic acid, 21.6% linoleic acid, 1% linolenic acid, 0.3 hexadecenoic acid, and 1.6% hard acid. Therefore, the defatted hazelnut beverage made from hazelnut kernels is rich in protein and mineral nutrients, and is suitable for the advantages of children's health food. However, according to the needs of human health and balanced nutrition, the hazelnut kernel food still lacks various vitamins. It is known that fresh fruits are excellent foods rich in vitamins.
发明内容 Summary of the invention
本发明的目的在于克服现有技术的上述缺陷， 提供一种维生素营养丰 富、全面的水果强化型榛子饮料，本发明的目的还在于提供该饮料的制备方 法。  The purpose of the present invention is to overcome the above-mentioned shortcomings of the prior art, and to provide a vitamin-rich and comprehensive fruit-fortified hazelnut beverage. The object of the present invention is also to provide a method for preparing the beverage.
为实现上述目的，本发明水果强化型榛子饮料的原料包括榛仁汁，水果 汁或水果颗粒。这里的水果是指广意的水果，是指任何可以鲜食的水果和蔬 菜， 可以鲜食的蔬菜有胡萝卜、鲜食地瓜等。水果和蔬菜的品种可以根据产 地、生产季节优势， 口味要求和营养平衡原则自由搭配。 因为本发明水果强 化型榛子饮料是两类优势食品原料的强强组合，即富含蛋白质和脂肪的坚果 -榛子与富含维生素的水果 （蔬菜） 合理搭配， 因此， 其具有营养丰富、 全 面的优点。 To achieve the above object, the raw materials of the fruit-fortified hazelnut beverage of the present invention include hazelnut juice, fruit juice or fruit granules. The fruit here refers to the broad meaning of fruit, and refers to any fruit and vegetable that can be eaten fresh. Vegetables that can be eaten fresh include carrots and fresh sweet potatoes. Fruit and vegetable varieties can be The advantages of land and production season, taste requirements and nutrition balance principle can be freely matched. Because the fruit-fortified hazelnut beverage of the present invention is a strong combination of two types of advantageous food ingredients, that is, the nut-hazelnut rich in protein and fat is reasonably matched with the vitamin-rich fruit (vegetable), so it has a nutritious and comprehensive advantage.
作为优化， 其原料还包括木糖醇或食糖， 稳定剂。这里的稳定剂优选复 合稳定剂， 复合稳定剂更优选黄原胶和刺槐豆胶或黄原胶和瓜尔豆胶。  As an optimization, its raw materials also include xylitol or sugar, a stabilizer. The stabilizer here is preferably a compound stabilizer, and the compound stabilizer is more preferably xanthan gum and locust bean gum or xanthan gum and guar gum.
作为优化， 所述水果优先选自枸杞、 桂圆、 苹果、 桃、 橘子、 草莓。 作为优化， 其原料重量份数比优选榛仁汁 10-93、 水果汁 1-80、 木糖醇 或食糖 1-20， 复合稳定剂 0.1-0.4。  As an optimization, the fruit is preferably selected from wolfberry, longan, apple, peach, orange, and strawberry. As an optimization, the weight ratio of raw materials is preferably hazelnut juice 10-93, fruit juice 1-80, xylitol or sugar 1-20, and composite stabilizer 0.1-0.4.
作为优化， 其原料重量份数比优选榛仁汁 10-55、 水果汁 5-20、 木糖醇 或食糖 1-20， 复合稳定剂 0.1-0.4。  As an optimization, the weight ratio of raw materials is preferably hazelnut juice 10-55, fruit juice 5-20, xylitol or sugar 1-20, and composite stabilizer 0.1-0.4.
作为优化， 其原料重量份数比优选榛仁汁 1-93、 木糖醇或食糖 1-20， 复 合稳定剂 0.1-0.4和枸杞汁 0-80、 桂圆汁 0-80、 苹果汁 0-80、 桃汁 0-80、橘子汁 0-30、草莓汁 0-80中的一种或多种。需要说明的是枸杞汁、桂圆汁、苹果汁、 桃汁、 橘子汁和草莓汁可以加其中的任意一种或任意多种或全部都加。  As an optimization, the weight ratio of raw materials is preferably hazelnut juice 1-93, xylitol or sugar 1-20, compound stabilizer 0.1-0.4 and wolfberry juice 0-80, longan juice 0-80, and apple juice 0-80. , One or more of peach juice 0-80, orange juice 0-30, and strawberry juice 0-80. It should be noted that any one of the wolfberry juice, longan juice, apple juice, peach juice, orange juice and strawberry juice may be added, or any or all of them may be added.
作为优化， 其原料重量份数比优选榛仁汁 35， 木糖醇或食糖 1-20， 复合 稳定剂 0.1-0.4和枸杞汁 20、 桂圆汁 5、 苹果汁 5-20、 桃汁 5-20、 橘子汁 5-20、 草莓汁 5-20中的一种或多种。  As an optimization, the weight ratio of raw materials is preferably hazelnut juice 35, xylitol or sugar 1-20, compound stabilizer 0.1-0.4 and wolfberry juice 20, longan juice 5, apple juice 5-20, and peach juice 5-20. One or more of orange juice 5-20 and strawberry juice 5-20.
作为优化， 榛仁汁的制备方法是： 榛子仁水浸、 除内衣、 兑水磨汁； 枸 杞汁的制备方法是： 枸杞兑水浸泡后， 打浆取汁， 滤去皮籽； 桂圆汁、 苹果 汁、 桃汁、 橘子汁、 草莓汁的制备方法是： 洗净沥干后搾汁。 其中枸杞打浆 取汁后的过滤步骤优选用 60目筛过滤。苹果汁、桃汁、橘子汁的制备方法优 选洗净沥干、 切成块后再搾汁。  As an optimization, the preparation method of hazelnut juice is: immersion of hazelnut kernels, removing underwear, and water-milled juice; the preparation method of wolfberry juice is: after soaking the wolfberry in water, beating the juice and filtering the peeled seeds; longan juice and apple juice The preparation method of peach juice, orange juice, strawberry juice is as follows: Wash and drain and squeeze the juice. Among them, the filtering step after the Chinese wolfberry is beaten and juiced is preferably filtered through a 60-mesh sieve. The preparation method of apple juice, peach juice and orange juice is preferably washed, drained, cut into pieces, and then squeezed.
作为优化， 榛子仁兑水比例优选 8倍； 枸杞兑水比例优选 3.5倍， 浸泡时 间优选 4-8小时。 该配比采用重量单位。  For optimization, the ratio of hazelnut kernels to water is preferably 8 times; the ratio of wolfberry kernels to water is 3.5 times, and the soaking time is preferably 4 to 8 hours. The ratio is in weight units.
本发明水果强化型榛子饮料的制备方法包括如下步骤:原料调配、均质、 灌装、 杀菌。 The preparation method of the fruit-fortified hazelnut beverage of the present invention includes the following steps: raw material preparation, homogenization, Filling and sterilization.
因为枸杞含： 甜菜碱、 胡萝卜素、 维生素 （B,、 B2、 C) 尼克酸、 谷甾醇、亚油酸、多种游离氨基酸，天冬酸氨等。具有补肾、添精明目功能， 可用于肝肾亏虚、 头晕目眩， 耳鸣、 视觉减退、 虚劳、 咳嗽、 腰背酸痛、 遗 精、 糖尿病； Because wolfberry contains: betaine, carotene, vitamins (B ,, B 2 , C), nicotinic acid, sitosterol, linoleic acid, a variety of free amino acids, ammonia aspartate, and so on. With kidney-reinforcing and eyesight-improving functions, it can be used for liver and kidney deficiency, dizziness, tinnitus, vision loss, fatigue, cough, back pain, nocturnal emission, diabetes;
苹果汁含有： 维生素 C， 碳水化合物， 胡萝卜素， 维生素 B 维生素 B2, 烟酰胺， 泛酸， 维生素 B6, 叶酸， 矿物质： 钠、 钾、 镁、 钙、 铁、 铜、 锰、 磷； Apple juice contains: Vitamin C, carbohydrates, carotene, vitamin B, vitamin B 2 , nicotinamide, pantothenic acid, vitamin B 6 , folic acid, minerals: sodium, potassium, magnesium, calcium, iron, copper, manganese, phosphorus;
桂圆富含： 维生素 B2和硒， 具有益心脾、 补气血、 益智宁心和润肺止咳 的作用； 因此， 本发明水果强化型榛子饮料具有营养平衡、全面， 保健功能 强的优点。 Longan is rich in: Vitamin B 2 and selenium, which have the effects of replenishing the heart and spleen, replenishing qi and blood, nourishing the heart, nourishing the lungs and relieving cough; therefore, the fruit-fortified hazelnut beverage of the present invention has the advantages of balanced nutrition, comprehensiveness and strong health care .
采用上述技术方案后， 本发明水果强化型榛子饮料采用坚果-榛子和新 鲜水果为原料， 既含有丰富的蛋白质、氨基酸， 又含有丰富的维生素和矿物 营养元素，具有营养丰富、全面、营养平衡性好， 口感好， 营养保健功能强， 特别适宜儿童、 老年人和体弱者饮用的优点。  After the above technical solution is adopted, the fruit-enhanced hazelnut beverage of the present invention uses nuts-hazelnuts and fresh fruits as raw materials, which are not only rich in protein, amino acids, but also rich in vitamins and mineral nutrients, and are nutrient-rich, comprehensive, and nutritionally balanced. Good, good taste, strong nutritional health function, especially suitable for children, the elderly and the frail.
具体实施方式 detailed description
下面结合具体实例作更进一步的说明：  The following further describes with specific examples:
实施例一， 本发明水果强化型核子饮料的原料重量份数比为榛仁汁 10Kg、 水果汁 lKg、 木糖醇 lKg， 黄原胶和刺槐豆胶 0.1Kg。  In the first embodiment, the raw material weight ratio of fruit fortified nuclear drink of the present invention is 10 kg of hazelnut juice, 1 kg of fruit juice, 1 Kg of xylitol, xanthan gum and locust bean gum 0.1 Kg.
本发明水果强化型榛子饮料的原料重量份数比为榛仁汁 93Kg、 水果汁 80Kg、 木糖醇 20 Kg， 黄原胶 0.2 Kg和瓜尔豆胶 0.2 Kg。  The raw material weight ratio of the fruit fortified hazelnut beverage of the present invention is 93Kg of hazelnut juice, 80Kg of fruit juice, 20 Kg of xylitol, 0.2 Kg of xanthan gum and 0.2 Kg of guar gum.
本发明水果强化型榛子饮料的原料重量份数比为榛仁汁 55 Kg、 水果汁 20 Kg、 食糖 20 Kg, 黄原胶 0.1 Kg和瓜尔豆胶 0.3 Kg。  The raw material weight ratio of the fruit fortified hazelnut beverage of the present invention is 55 Kg of hazelnut juice, 20 Kg of fruit juice, 20 Kg of sugar, 0.1 Kg of xanthan gum and 0.3 Kg of guar gum.
本发明水果强化型榛子饮料的原料重量份数比为榛仁汁 10 Kg、 水果汁 5 Kg、 木糖醇 lKg， 黄原胶和刺槐豆胶 0.1Kg。  The raw material weight ratio of the fruit-enhanced hazelnut beverage of the present invention is 10 Kg of hazelnut juice, 5 Kg of fruit juice, 1 Kg of xylitol, 0.1 Kg of xanthan gum and locust bean gum.
棒仁汁的制备方法是： 榛子仁水浸、 除内衣、 兑 8借水磨汁； 枸杞汁的 制备方法是： 枸杞兑 3. 5倍水浸泡 48小时后， 打浆取汁， 滤去皮籽；桂圆汁、 苹果汁、 桃汁、 橘子汁、 草莓汁的制备方法是： 洗净沥干后榨汁。 本发明水 果强化型榛子饮料的制备方法包括如下步骤：原料调配、均质、灌装、杀菌。 The preparation method of the stick kernel juice is: the hazelnut kernels are immersed in water, the underwear is removed, and the water-milled juice is mixed with 8; The preparation method is: after soaking the wolfberry in 3.5 times water for 48 hours, beating the juice and filtering the peeled seeds; the longan juice, apple juice, peach juice, orange juice, strawberry juice are prepared by washing, draining and squeezing juice. The preparation method of the fruit-enhanced hazelnut beverage of the present invention includes the following steps: raw material preparation, homogenization, filling, and sterilization.
实施例二， 本发明水果强化型榛子饮料的原料重量份数比为榛仁汁 lKg、 枸杞汁 lKg、 木糖醇 lKg， 黄原胶 0.04 1¾和瓜尔豆胶0.061¾。  In the second embodiment, the raw material weight ratio of the fruit-enhanced hazelnut beverage of the present invention is hazelnut juice 1Kg, wolfberry juice 1Kg, xylitol 1Kg, xanthan gum 0.04 1¾, and guar gum 0.061¾.
本发明水果强化型榛子饮料的原料重量份数比为榛仁汁 93 Kg、枸杞汁 Kg 80. 食糖 20 Kg, 黄原胶和刺槐豆胶 0.3 Kg。  The raw material weight ratio of the fruit fortified hazelnut beverage of the present invention is 93 Kg of hazelnut juice, Kg 80 of wolfberry juice, 20 Kg of sugar, 0.3 Kg of xanthan gum and locust bean gum.
本发明水果强化型榛子饮料的原料重量份数比为榛仁汁 35 Kg、 枸杞计 20 Kg、 桂圆汁 5 Kg、 苹果汁 5 Kg、 桃汁 5 Kg、 橘子汁 5 Kg、 草莓汁 5 Kg、 木糖醇 10 Kg, 黄原胶 0.3Kg和瓜尔豆胶 0.1Kg。  The raw material weight ratio of the fruit fortified hazelnut beverage of the present invention is 35 Kg of hazelnut juice, 20 Kg of wolfberry, 5 Kg of longan juice, 5 Kg of apple juice, 5 Kg of peach juice, 5 Kg of orange juice, 5 Kg of strawberry juice, 10 Kg xylitol, 0.3 Kg xanthan gum and 0.1 Kg guar gum.
本发明水果强化型核子饮料的原料重量份数比为榛仁汁 35 Kg、 枸杞汁 20 Kg、 桂圆汁 5 Kg、 木糖醇 10 Kg, 黄原胶和刺槐豆胶 0.4 Kg。  The raw material weight ratio of the fruit fortified nuclear drink of the present invention is hazelnut juice 35 Kg, wolfberry juice 20 Kg, longan juice 5 Kg, xylitol 10 Kg, xanthan gum and locust bean gum 0.4 Kg.
本发明水果强化型榛子饮料的原料重量份数比为榛仁汁 35 Kg、 枸杞计 20 Kg,桂圆汁 5 Kg、苹果汁 5 Kg、木糖醇 10 Kg, 黄原胶和瓜尔豆胶 0.4 Kg。  The raw material weight ratio of the fruit fortified hazelnut beverage of the present invention is 35 Kg of hazelnut juice, 20 Kg of wolfberry, 5 Kg of longan juice, 5 Kg of apple juice, 10 Kg of xylitol, xanthan gum and guar gum 0.4 Kg.
本发明水果强化型榛子饮料的原料重量份数比为榛仁汁 35 Kg、 枸杞汁 20 Kg、 桂圆汁 5 Kg、 苹果汁 5 Kg、 桃汁 5 Kg、 木糖醇 10 Kg, 黄原胶和刺槐 豆胶 0.4 Kg。  The raw material weight ratio of the fruit-enhanced hazelnut beverage of the present invention is 35 Kg of hazelnut juice, 20 Kg of wolfberry juice, 5 Kg of longan juice, 5 Kg of apple juice, 5 Kg of peach juice, 10 Kg of xylitol, xanthan gum and Locust Bean Gum 0.4 Kg.
本发明水果强化型榛子饮料的原料重量份数比为榛仁汁 35 Kg、 枸杞汁 20 Kg, 桂圆汁 5 Kg、 苹果汁 5 Kg、 桃汁 5 Kg、 橘子汁 5 Kg、 木糖醇 10 Kg， 黄原胶 0.15Kg和瓜尔豆胶 0.25 Kg。  The raw material weight ratio of the fruit fortified hazelnut beverage of the present invention is 35 Kg of hazelnut juice, 20 Kg of wolfberry juice, 5 Kg of longan juice, 5 Kg of apple juice, 5 Kg of peach juice, 5 Kg of orange juice, 10 Kg of xylitol , Xanthan gum 0.15Kg and guar gum 0.25 Kg.
本发明水果强化型榛子饮料的原料重量份数比为榛仁汁 35 Kg、苹果汁 5 Kg、 桃汁 5Kg、 橘子汁 5 Kg、 草莓汁 5 Kg、 木糖醇 10 Kg, 黄原胶和刺槐豆 胶 0.4 Kgo  The raw material weight ratio of the fruit fortified hazelnut beverage of the present invention is 35 Kg of hazelnut juice, 5 Kg of apple juice, 5 Kg of peach juice, 5 Kg of orange juice, 5 Kg of strawberry juice, 10 Kg of xylitol, xanthan gum and locust Soy Glue 0.4 Kgo
本发明水果强化型榛子饮料的原料重量份数比为榛仁汁 35Kg、苹果汁 5 Kg、 桃汁 5Kg、 草莓汁 5 Kg、 木糖醇 10 Kg， 黄原胶和刺槐豆胶 0.4 Kg。  The raw material weight ratio of the fruit fortified hazelnut beverage of the present invention is 35Kg of hazelnut juice, 5 Kg of apple juice, 5Kg of peach juice, 5 Kg of strawberry juice, 10 Kg of xylitol, 0.4 Kg of xanthan gum and locust bean gum.
本发明水果强化型榛子饮料的原料重量份数比为榛仁汁 35 Kg、苹果汁 5 Kg, 木糖醇 10 Kg, 黄原胶和刺槐豆胶 0.4 Kg。 The raw material weight ratio of the fruit fortified hazelnut beverage of the present invention is hazelnut juice 35 Kg, apple juice 5 Kg, Xylitol 10 Kg, Xanthan Gum and Locust Bean Gum 0.4 Kg.
本发明水果强化型榛子饮料的原料重量份数比为榛仁汁 35Kg、 桃汁 5 Kg、 草莓汁 5Kg、 木糖醇 10 Kg， 黄原胶和刺槐豆胶 0.4 Kg。  The raw material weight ratio of the fruit fortified hazelnut beverage of the present invention is 35Kg of hazelnut juice, 5 Kg of peach juice, 5 Kg of strawberry juice, 10 Kg of xylitol, 0.4 Kg of xanthan gum and locust bean gum.
本发明水果强化型榛子饮料的原料重量份数比为榛仁汁 35Kg、 胡萝卜 汁 5 Kg、 木糖醇 10 Kg， 黄原胶和刺槐豆胶 0.4 Kg。  The raw material weight ratio of the fruit-enhanced hazelnut beverage of the present invention is 35 kg of hazelnut juice, 5 Kg of carrot juice, 10 Kg of xylitol, 0.4 Kg of xanthan gum and locust bean gum.
本发明水果强化型榛子饮料的原料重量份数比为榛仁汁 35Kg、 鲜食地 瓜浆 5 Kg、 木糖醇 10 Kg， 黄原胶和刺槐豆胶 0.4 Kg。  The raw material weight ratio of the fruit-enhanced hazelnut beverage of the present invention is 35Kg of hazelnut juice, 5 Kg of fresh ground melon pulp, 10 Kg of xylitol, 0.4 Kg of xanthan gum and locust bean gum.
本发明水果强化型榛子饮料的原料重量份数比为榛仁汁 35Kg、 枸杞汁 20Kg、 木糖醇 10Kg， 黄原胶和瓜尔豆胶 0.4 Kg。  The raw material weight ratio of the fruit fortified hazelnut beverage of the present invention is 35Kg of hazelnut juice, 20Kg of wolfberry juice, 10Kg of xylitol, 0.4 Kg of xanthan gum and guar gum.
本发明水果强化型榛子饮料的原料重量份数比为榛仁汁 35Kg、 桂圆汁 5 Kg. 木糖醇 10 Kg, 黄原胶和瓜尔豆胶 0.4 Kg。  The raw material weight ratio of the fruit fortified hazelnut beverage of the present invention is 35Kg of hazelnut juice, 5 Kg of longan juice, 10 Kg of xylitol, 0.4 Kg of xanthan gum and guar gum.
本发明水果强化型榛子饮料的原料重量份数比为榛仁汁 35Kg、 桃汁 SKg, 木糖醇 10Kg， 黄原胶和瓜尔豆胶 0.4 Kg。  The raw material weight ratio of the fruit-enhanced hazelnut beverage of the present invention is hazelnut juice 35Kg, peach juice SKg, xylitol 10Kg, xanthan gum and guar gum 0.4 Kg.
本发明水果强化型榛子饮料的原料重量份数比为榛仁汁 35 Kg、 橘子汁 5 Kg. 木糖醇 10 Kg， 黄原胶和瓜尔豆胶 0.4 Kg。  The raw material weight ratio of the fruit fortified hazelnut beverage of the present invention is 35 Kg of hazelnut juice, 5 Kg of orange juice, 10 Kg of xylitol, 0.4 Kg of xanthan gum and guar gum.
本发明水果强化型榛子饮料的原料重量份数比为榛仁汁 35 Kg、 草莓汁 5 Kg、 木糖醇 10 Kg, 黄原胶 O.lKg和瓜尔豆胶 0.3 Kg。 、  The raw material weight ratio of the fruit-enhanced hazelnut beverage of the present invention is 35 Kg of hazelnut juice, 5 Kg of strawberry juice, 10 Kg of xylitol, 0.1 Kg of xanthan gum, and 0.3 Kg of guar gum. ,
榛仁汁的制备方法是： 榛子仁水浸、 除内衣、 兑 8倍水磨汁； 枸杞计的 制备方法是： 枸杞兑 3.5倍水浸泡 48小时后， 打浆取汁， 滤去皮籽； 桂圆汁、 苹果汁、 桃汁、 橘子汁、 草莓汁的制备方法是： 洗净沥干后搾汁。 本发明水 果强化型榛子饮料的制备方法包括如下步骤：原料调配、均质、灌装、杀菌。  The preparation method of hazelnut juice is: immersion of hazelnut kernels, removing underwear, and 8 times water-milled juice; the preparation method of wolfberry meter is: after soaking the wolfberry with 3.5 times water for 48 hours, beat the pulp and filter the peeled seeds; longan juice , Apple juice, peach juice, orange juice, and strawberry juice are prepared by washing, draining, and squeezing. The preparation method of the fruit-fortified hazelnut beverage of the present invention includes the following steps: raw material preparation, homogenization, filling, and sterilization.

Claims

权利要求 Rights request
1、 一种水果强化型榛子饮料， 其特征在于原料包括榛仁汁， 水果汁或 水果颗粒。 1. A fruit-fortified hazelnut beverage, characterized in that the raw materials include hazelnut juice, fruit juice or fruit granules.
2、根据权利要求 1所述的水果强化型榛子饮料，其特征在于其原料还包 括木糖醇或食糖， 稳定剂。  The fruit-fortified hazelnut beverage according to claim 1, wherein the raw material further comprises xylitol or sugar, a stabilizer.
3、根据权利要求 2所述的水果强化型榛子饮料，其特征在于所述水果优 先选自枸杞、 桂圆、 苹果、 桃、 橘子、 草莓。  The fruit-fortified hazelnut beverage according to claim 2, wherein the fruit is preferentially selected from the group consisting of wolfberry, longan, apple, peach, orange, and strawberry.
4、根据权利要求 1所述的水果强化型榛子饮料，其特征在于其原料重量 份数比优选榛仁汁 10-93、 水果汁 1-80、 木糖醇或食糖 1-20， 复合稳定剂 4. The fruit-fortified hazelnut beverage according to claim 1, characterized in that the weight ratio of raw materials is preferably hazelnut juice 10-93, fruit juice 1-80, xylitol or sugar 1-20, and a compound stabilizer.
0.1-0.4， 复合稳定剂是指黄原胶和刺槐豆胶或黄原胶瓜尔豆胶任意比例的混 合。 0.1-0.4, compound stabilizer refers to a mixture of xanthan gum and locust bean gum or xanthan gum guar gum in any proportion.
5、根据权利要求 4所述的水果强化型榛子饮料，其特征在宁其原料重量 份数比优选榛仁汁 10-55、 水果汁 5-20、 木糖醇或食糖 1-20， 复合稳定剂 0.1-0.4。 5. The fruit-fortified hazelnut beverage according to claim 4, wherein the weight ratio of raw materials is preferably hazelnut juice 10-55, fruit juice 5-20, xylitol or sugar 1-20, and the compound is stable. Agent 0.1-0.4.
6、根据权利要求 3所述的水果强化型榛子饮料，其特征在于其原料重量 份数比优选榛仁汁 1-93、 木糖醇或食糖 1-20， 复合稳定剂 0.1-0.4和枸杞汁 0-80、 桂圆汁 0-80、 苹果汁 0-80、 桃汁 0-80、 橘子汁 0-30、 草莓汁 0-80中的一 种或多种。  6. The fruit fortified hazelnut beverage according to claim 3, characterized in that the weight ratio of raw materials is preferably hazelnut juice 1-93, xylitol or sugar 1-20, compound stabilizer 0.1-0.4 and wolfberry juice One or more of 0-80, longan juice 0-80, apple juice 0-80, peach juice 0-80, orange juice 0-30, and strawberry juice 0-80.
7、根据权利要求 6所述的水果强化型榛子饮料，其特征在于其原料重量 份数比优选榛仁汁 35， 木糖醇或食糖 1-20， 复合稳定剂 0.1-0.4和枸杞汁 20、 桂圆汁 5、苹果汁 5-20、桃汁 5-20、橘子汁 5-20、草莓汁 5-20中的一种或多种。  7. The fruit fortified hazelnut beverage according to claim 6, characterized in that the weight ratio of raw materials is preferably hazelnut juice 35, xylitol or sugar 1-20, compound stabilizer 0.1-0.4 and wolfberry juice 20, One or more of longan juice 5, apple juice 5-20, peach juice 5-20, orange juice 5-20, and strawberry juice 5-20.
8、 根据权利要求 1、 2、 3、 4、 5、 6或 7所述的水果强化型榛子饮料， 其 特征在于榛仁汁的制备方法是： 榛子仁水浸、 除内衣、 兑水磨汁； 枸杞汁的 制备方法是： 枸杞兑水浸泡后， 打浆取汁， 滤去皮籽； 桂圆汁、 苹果汁、 桃 汁、 橘子汁、 草莓汁的制备方法是： 洗净沥干后搾汁。 8. The fruit-enhanced hazelnut beverage according to claim 1, 2, 3, 4, 5, 6, or 7, characterized in that the preparation method of hazelnut juice is: immersing the hazelnut kernel in water, removing underwear, and grinding the juice with water; The preparation method of wolfberry juice is as follows: after soaking the wolfberry in water, beating the juice and filtering the peeled seeds; the preparation method of longan juice, apple juice, peach juice, orange juice, and strawberry juice is: washing, draining and squeezing.
9、根据权利要求 8所述的水果强化型榛子饮料，其特征在于榛子仁兑水 比例优选 8倍； 枸杞兑水比例优选 3.5倍， 浸泡时间优选 4-8小时。 The fruit-fortified hazelnut beverage according to claim 8, characterized in that the ratio of hazelnut kernels to water is preferably 8 times; the ratio of wolfberry to water is preferably 3.5 times, and the soaking time is preferably 4 to 8 hours.
10、 本发明水果强化型榛子饮料的制备方法， 其特征在于包括如下步骤: 原料调配、 均质、 灌装、 杀菌。  10. The method for preparing a fruit-fortified hazelnut beverage according to the present invention is characterized by including the following steps: raw material preparation, homogenization, filling, and sterilization.
PCT/CN2005/000856 2004-06-17 2005-06-15 Hazelnut beverage strengthened by fruit and method for preparation WO2005122796A1 (en)

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PCT/CN2005/000856 WO2005122796A1 (en) 2004-06-17 2005-06-15 Hazelnut beverage strengthened by fruit and method for preparation

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Cited By (3)

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WO2009100241A2 (en) * 2008-02-05 2009-08-13 Healthspan Solutions, Llc Systems for and methods of use of therapeutic nutrition for the management of age-associated and age-specific health conditions of the elderly.
ES2374782A1 (en) * 2010-07-26 2012-02-22 Junta De Extremadura. Instituto Tecnológico Agroalimentario Procedure for the elaboration of a functional drink and functional drink obtained from that procedure. (Machine-translation by Google Translate, not legally binding)
CN109068690A (en) * 2016-03-21 2018-12-21 土耳其科学技术研究理事会 The production of additive-free hazelnut beverage

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CN103549567A (en) * 2013-09-22 2014-02-05 五河县鲲鹏食品饮料有限公司 Pitaya longan syrup
CN105231195A (en) * 2015-08-28 2016-01-13 曾纪根 Nutrient juice using strawberry juice as main ingredient and preparation method of nutrient juice
CN106616158A (en) * 2016-12-26 2017-05-10 大连福隆生物科技有限公司 Manufacturing method of blackberry hazelnut juice

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009100241A2 (en) * 2008-02-05 2009-08-13 Healthspan Solutions, Llc Systems for and methods of use of therapeutic nutrition for the management of age-associated and age-specific health conditions of the elderly.
WO2009100241A3 (en) * 2008-02-05 2009-11-12 Healthspan Solutions, Llc Systems for and methods of use of therapeutic nutrition for the management of age-associated and age-specific health conditions of the elderly.
ES2374782A1 (en) * 2010-07-26 2012-02-22 Junta De Extremadura. Instituto Tecnológico Agroalimentario Procedure for the elaboration of a functional drink and functional drink obtained from that procedure. (Machine-translation by Google Translate, not legally binding)
CN109068690A (en) * 2016-03-21 2018-12-21 土耳其科学技术研究理事会 The production of additive-free hazelnut beverage

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