CN100421581C - Composite pumpkin juice and preparation method - Google Patents
Composite pumpkin juice and preparation method Download PDFInfo
- Publication number
- CN100421581C CN100421581C CNB2005100945187A CN200510094518A CN100421581C CN 100421581 C CN100421581 C CN 100421581C CN B2005100945187 A CNB2005100945187 A CN B2005100945187A CN 200510094518 A CN200510094518 A CN 200510094518A CN 100421581 C CN100421581 C CN 100421581C
- Authority
- CN
- China
- Prior art keywords
- juice
- pumpkin
- composite
- temperature
- cider
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to a composite pumpkin juice and a preparation method thereof, which belongs to a composite fruit/vegetable juice and a preparation method thereof. The preparation method comprises: 1. pumpkin pulp is treated by heat preservation for 1 to 2h at the temperature of 40 DEG C to 60 DEG C and filtered by a vibration sieve to obtain filtrate, and then, the filtrate is treated by high temperature instantaneous enzyme removal for 5 to 10s at the temperature of 90 DEG C to 99 DEG C, and the temperature of the filtrate is cooled to room temperature to obtain a pumpkin juice; 2. the pumpkin juice, a fresh pineapple juice, an apple juice and a fresh watermelon juice are mixed according to the volume ratio of 40% to 60%: 21% to 35%: 12% to 17%: 7% to 13%; 3.0.02% of xanthan and 0.06% of pectin are added to the mixture to be homogenized for 2 times under the pressure of 20 to 40Mpa to obtain a uniform stable composite pumpkin juice; 4. the composite pumpkin juice is treated by vacuum deaeration with the vacuum degree of 0.06 to 0.08Mpa at the temperature of 65 DEG C to 75 DEG C and then by high temperature instantaneous sterilization for 5 to 10s at the temperature of 121DEGC to obtain the finished product of the composite pumpkin juice. The product has the prominent characteristic of the specific fragrance of pumpkins, is rich in the nutrient components of pumpkins, pineapples, apples and watermelons and has a uniform stable state, thereby being a novel composite fruit/vegetable juice.
Description
One, technical field:
The present invention relates to a kind of pumpkin composite juice and preparation method thereof, belong to a kind of compound fruit and vegetable juice and preparation method thereof.
Two, technical background:
Compound fruit and vegetable juice has characteristics such as unique flavor, comprehensive nutrition, China's Juice market 100% compound fruit and vegetable juice has only retail selling at present, with compound fruit and vegetable juice and compound vegetable juice is that the new beverage of representative has the bigger market space, but novel compound fruit and vegetable juice production technology is still waiting perfect.Have following problem at present in the compound fruit and vegetable juice production technology: (1) system juice is selected unreasonable with the fruits and vegetables kind.When selecting fruits and vegetables, often only consider whether raw material obtains convenient, and do not take color and luster, fragrance, local flavor compatibility between the fruits and vegetables into account.Publication number is 1545942, application number is that 200310111502 Chinese patent application discloses the patent documentation that a kind of name is called " pumpkin, balsam pear, Momordica grosvenori composite fruit juice production technology ", has reported after pumpkin, balsam pear, Momordica grosvenori are made juice respectively and has carried out compound production technology.Its selected raw material balsam pear crushing juice rate is low, is unsuitable for making juice, and the balsam pear bitter, and the pumpkin taste is fragrant and sweet, and the two compound back local flavor is inharmonious, is difficult to the consumer and accepts.(2) single fruit juice, dish juice production technology are improper.Produce single juice figure instability, the nutritional labeling loss is serious, is unfavorable for compound.As when producing single Pumpkin Juice, use zymolysis technique to improve its crushing juice rate mostly, but enzymolysis can make pectin thoroughly decompose, and break the suspending stabilized system of Normal juice, influence its stability, compound tense has a large amount of precipitations and produces.(3) the compound proportioning of fruits and vegetables is unreasonable, influences its nutrient composition content and organoleptic quality.The fruits and vegetables compound tense is not considered color and change of stability in the recombination process, and complementarity, synergy and the antagonism of nutritional labeling in the fruits and vegetables, and the composite juice nutritional labeling that makes is out of proportion, the quality instability; It is unreasonable not carry out subjective appreciation or assessment method, and the composite juice organoleptic quality is not accepted for the consumer.(4) instabilities such as compound fruit and vegetable juice duration of storage color and luster, local flavor, figure.Because the influence of extraneous factors such as illumination, temperature and the decomposition of self material change, Juice duration of storage quality alters a great deal.System should be determined to be fit to the special-purpose natural compound stabilizer of compound fruit and vegetable juice according to the origin cause of formation of fruits and vegetables variable color, spoiled, layering, precipitation during juice by physico-chemical analysis and subjective appreciation screening.
Three, summary of the invention:
Technical problem technical problem to be solved by this invention is at the deficiency of existing Juice kind in the market, proposes a kind of original local flavor of pumpkin, pineapple, apple and watermelon, sugar-acid ratio is moderate, mouthfeel is good composite natural fruit and vegetable juice of keeping.
A kind of pumpkin composite juice of technical scheme is characterized in that, wherein in volume ratio, Pumpkin Juice content is 40%～60%, pineapple juice 21%～35%, cider 12%～17% and watermelon juice 7%～13%, xanthans 0.02%, pectin 0.06%.
The preparation method of above-mentioned pumpkin composite juice is:
A) choosing ripe fresh pumpkin cleans, removes the peel, goes flesh, fragmentation and making beating to make crushed pumpkin, between 40 ℃～60 ℃, be incubated 1～2h, filter with 60～80 order vibratory sieves, filtrate is carried out the instantaneous enzyme that goes out of high temperature under 90 ℃～99 ℃, enzyme time of going out is 5～10s, cool to room temperature obtains Pumpkin Juice rapidly;
B) choosing ripe pineapple, apple and watermelon is raw material, cleans, removes the peel, goes flesh, fragmentation and making beating to make aquatic foods and squeeze the juice, wherein 100% cider that is reduced into of the also available concentrated apple juice of cider;
C) Pumpkin Juice, pineapple aquatic foods are squeezed the juice, cider and watermelon aquatic foods squeeze the juice and mix in the described ratio of claim 1, add 0.02% xanthans and 0.06% pectin, homogeneous is 2 times under 20～40Mpa, obtains the pumpkin composite juice of stable homogeneous;
D) with the pumpkin composite juice at 65 ℃～75 ℃, vacuum is vacuum outgas under 0.06～0.08Mpa, then at 121 ℃ of high-temperature short-time sterilization 5～10s, promptly obtains finished product pumpkin composite juice.
The finished product pumpkin composite juice soluble solid that is obtained is 6.5～7.0 Brix degrees (° Brix), and total acid content is 0.50%～0.64%.
Beneficial effect compared with prior art, Pumpkin Juice of the present invention and preparation technology thereof have the following advantages:
(1) the present invention proposes to be incubated the method for process for producing Pumpkin Juice first.The pumpkin composite juice that is provided, the local flavor and the multiple nutritional components of pineapple, apple and watermelon can have been merged well, soluble solid is 6.5～7.0 Brix degrees (° Brix), total organic acids content is 0.50%～0.64%, pulp precipitated and separated phenomenon can not appear in flavor coordination, does not have cooked flavor, do not contain anticorrisive agent, be the pure natural pumpkin composite juice;
(2) precipitate operation without enzymolysis and pectin tannin among the preparation method of Pumpkin Juice of the present invention, not only reduced the nutrition health influence of chemical assistant to Juice, various nutritional labelings have been kept simultaneously effectively, not only mouthfeel is good to make the pumpkin composite juice of producing, and be of value to the healthy of drinking person, be a kind of Juice of pure natural;
(3) among the pumpkin composite juice preparation method of the present invention Juice the heating high temperature number of times of process few, and temperature is suitable, thereby when guaranteeing bactericidal effect, reduce the harmful effect of high temperature to greatest extent, make the pumpkin composite juice of producing keep the natural flavor of pumpkin Juice local flavor and color and luster;
(4) preparation method of pumpkin composite juice of the present invention is simple, technology advanced person, and small investment, cost is low.
Four, the specific embodiment
1, temperature retention time and temperature determines
Table 1 temperature retention time is to the influence of indexs such as Pumpkin Juice suspension stability
As shown in Table 1, insulation is handled in 0～2.5h scope, and the suspension stability of Pumpkin Juice is the back downward trend that rises earlier, reaches the highest (0.375) during 1.5h.After 1.5h was handled in insulation, suspension stability slightly descended, and changed not obvious behind the 2h.The Pumpkin Juice suspension stability was best when as seen, temperature retention time was 1.5h.Pectin is variation tendency and suspension stability basically identical in time, illustrates that pectin content and suspension stability are proportionate under certain condition, and this is because pectin can form the colloidal suspension system with the particulate matter in the Normal juice, has reduced the generation of precipitation.When temperature retention time surpassed 2h, the crushing juice rate of pumpkin, reduced sugar, soluble solid content changed not obvious, but content beta-carotene obviously descends.
Table 2 Temperature Treatment is to the influence of indexs such as Pumpkin Juice suspension stability
By table 2 as seen, when temperature was 45 ℃, the Pumpkin Juice suspension stability was high by 13% during than 40 ℃; In 45 ℃～60 ℃ scopes, temperature raises, and suspension stability continues to descend.This is because too high temperature makes the enzyme system that acts in the pumpkin lose vigor.Crushing juice rate and soluble solid temperature influence variation tendency are not obvious, and content of reducing sugar raises with temperature and slightly rises, and content beta-carotene descended when temperature was higher.The index of quality such as the stability of comprehensive Pumpkin Juice, crushing juice rate, content beta-carotene, holding temperature is a surname with 45 ℃.
2, best flavor determination of formula
Table 3 pumpkin composite juice allotment testing program and result
The local flavor of pumpkin composite juice is important organoleptic quality index, and the consumer is to determine its purchase and the principal element of drinking to the preference of local flavor.The present invention uses the definite optimum formula based on Pumpkin Juice, compound pineapple juice, cider and watermelon juice of the optimum Mixed Design of D-, and the measured value of its subjective appreciation and predicated response value see Table 3, and subjective appreciation adopts 7 fens method for makings.Utilize the data in the Design Expert software his-and-hers watches 1 to analyze, obtain the regression equation of subjective appreciation predicted value Pumpkin Juice (A), pineapple juice (B), cider (C) and watermelon juice (D):
y＝6.06×A+5.38×B+5.76×C+4.23×D+0.32×A×B+0.29×A×C+1.49×A×D+1.30×B×C+4.53×B×D+3.50×C×D
The prediction of table 4 subjective appreciation maximum
Model variance analysis (table 4) is shown, the subjective appreciation forecast model reaches the level of signifiance, the model coefficient correlation reaches 0.8356, behind the compound fruit and vegetable juice allotment test result analysis, obtain by Pumpkin Juice, pineapple juice, cider and watermelon juice the peaked predicted value of Juice subjective appreciation after compound, see Table 4.Pumpkin Juice content is 40% in the compound fruit and vegetable juice, pineapple juice 30%, and when cider 17% and watermelon juice 13%, the subjective appreciation predicted maximum is 6.18.Give prominence to the novel aroma of Pumpkin Juice, the tasty and refreshing flavour of pineapple juice with this compound Juice of filling a prescription, merged cider and watermelon juice local flavor preferably simultaneously, easy for consumers to accept.
3, selection of stabilizers
Several stabilizing agents of table 5 are to the stabilization of pumpkin composite juice
In the pumpkin composite juice, add different stabilizers and combination thereof, after homogeneous, sterilization, store 7d down, observe its stablizing effect (table 5) then at 35 ℃.The result shows that in xanthans, CMC, pectin and four kinds of stabilizing agents commonly used of guar gum, when these two kinds of stabilizing agents of xanthans and pectin acted on the pumpkin composite juice separately, beverage flow was good, and stablizing effect is good; The stablizing effect of CMC and guar gum is relatively poor, does not declare the stabilizing agent as the pumpkin composite juice.
4, stabilizing agent is compound
According to the single factor experiment result, carry out the orthogonal test of two factors, three levels with xanthans (0.02%, 0.04%, 0.06%) and pectin (0.04%, 0.06%, 0.08%).The suspension stability (table 6) of mensuration this pumpkin composite juice after homogeneous and sterilization.
Table 6 compound stabilizer is to the influence of suspension stability
The stability that increases the pumpkin composite juice is to improve the key of its end product quality.According to Stokes formula as can be known, can improve the viscosity of Juice, help the raising of stability by adding stabilizing agent.Experimental result (table 6) shows that when adding xanthans and pectin in this pumpkin composite juice, along with the increase of xanthans concentration, the suspension stability of pumpkin composite juice descends; When adding 0.02% xanthans, the suspension stability of pumpkin composite juice is best, and this moment, the addition of pectin was little to the suspension stability influence.As shown in Table 6, when adding 0.02% xanthans and 0.06% pectin, lamination does not appear in this pumpkin composite juice, and suspension stability is also better, the consumption when both additions all are lower than single interpolation the, and the good stability of pumpkin composite juice.
5, homogenization pressure, number of times and temperature are to the influence of stability
Make the pulp particle homogenising of different grain size, different specific weight by homogeneous, to increase the suspension stability of fruit squash, desire to make homogeneous to reach ideal effect, homogenization pressure and temperature will be controlled proper, if homogeneous is excessive, the viscosity of pumpkin composite juice descends, and precipitation significantly increases, and stability reduces on the contrary.And the effect of homogeneous mainly is subjected to the influence of homogenization pressure, number of times and feed temperature, and when feed temperature is 40 ℃, during homogeneous 1 time, its suspension stability sees Table 7 under different homogenization pressures.
Table 7 homogenization pressure is to the influence of homogenizing effect
As shown in Table 7, when pressure was lower than 20MPa, the suspension stability of compound fruit and vegetable juice improved along with the raising of homogenization pressure, when pressure is higher than 20MPa, suspension stability keeps constant substantially trend, and therefore, the suitableeest homogenization pressure of this compound fruit and vegetable juice is 20MPa.
(25MPa), feed temperature (20 ℃, 40 ℃, 60 ℃) and homogeneous number of times (1 time, 2 times, 3 times) carry out the orthogonal experiment (table 8) of three factors, three levels for 15Mpa, 20Mpa, determine the optimal conditions of homogeneous by measuring suspension stability with homogenization pressure.As seen from table, the secondary factors that influences homogenizing effect is respectively: homogenization pressure＞feed temperature＞homogeneous number of times.Best processing condition is: 40 ℃ Juice homogeneous 2 times under 20MPa, suspension stability is better.
The orthogonal experiment of table 8 homogeneous technology
The preparation technology of Pumpkin Juice of the present invention, pineapple juice, cider and 4 kinds of single juice of watermelon juice, be to adopt physical method, the pumpkin composite juice that processed has kept soluble components a large amount of in the raw material, comprise elements such as fructose, glucose, sucrose, malic acid, pectin and calcium, magnesium, potassium, and vitamin etc.In process of production, choosing fresh ripe pumpkin is raw material, guarantees the quality of pumpkin composite juice from raw material; Crushed pumpkin after the fragmentation is incubated a period of time under suitable temperature, can improves its crushing juice rate and suspension stability; Compound fruit and vegetable juice carries out high-temperature instantaneous sterilization, both can make the peroxide enzyme deactivation, can not produce cooked flavor again, can keep the local flavor of pumpkin composite juice, color and luster not to change effectively; Behind high-temperature instantaneous sterilization, in time the pumpkin composite juice is cooled off fast, be convenient to the centrifugal sediment of removing; In this Juice, add xanthans behind homogeneous, improve the stability of pumpkin composite juice.
Embodiment 1
(1) choosing ripe fresh pumpkin cleans, removes the peel, goes flesh, fragmentation and making beating to make crushed pumpkin, between 40 ℃～60 ℃, be incubated 1～2h, filter with 60～80 order vibratory sieves, filtrate is carried out the instantaneous enzyme that goes out of high temperature under 90 ℃～99 ℃, enzyme time of going out is 5～10s, cool to room temperature obtains Pumpkin Juice rapidly;
(2) choosing ripe pineapple, apple and watermelon is raw material, cleans, removes the peel, goes flesh, fragmentation and making beating to make aquatic foods and squeeze the juice;
(3) will be cooled to 15 ℃ through the fruit juice of the instantaneous enzyme that goes out of high temperature in 5s, centrifugal removal impurity, revolution are 4000r/min.
(4) Pumpkin Juice, pineapple aquatic foods are squeezed the juice, cider and watermelon aquatic foods squeeze the juice in 0.40～0.60: 0.21～0.35: 0.12～0.17: 0.07～0.13 ratio is carried out compound, fully mixes.
(5) behind interpolation 0.02% xanthans and 0.06% pectin, be incubated to 40 ℃ in the pumpkin composite juice, homogeneous is 2 times under 20MPa, obtains the pumpkin composite juice of stable homogeneous.
(6) with the pumpkin composite juice at 65 ℃～75 ℃, vacuum is vacuum outgas under 0.06～0.08Mpa, then at 121 ℃ of high-temperature short-time sterilization 5～10s, aseptic canning, is sealed in and promptly obtains finished product pumpkin composite juice in carton or the Plastic beverage can.
Embodiment 2
(1) choosing ripe fresh pumpkin cleans, removes the peel, goes flesh, fragmentation and making beating to make crushed pumpkin, between 40 ℃～60 ℃, be incubated 1～2h, filter with 60～80 order vibratory sieves, filtrate is carried out the instantaneous enzyme that goes out of high temperature under 90 ℃～99 ℃, enzyme time of going out is 5～10s, cool to room temperature obtains Pumpkin Juice rapidly;
(2) choosing ripe pineapple and watermelon is raw material, cleans, removes the peel, goes flesh, fragmentation and making beating to make aquatic foods and squeeze the juice, wherein 100% cider that is reduced into concentrated apple juice of cider;
(3) will in 5s, be cooled to room temperature through the fruit juice of high-temperature short-time sterilization after, supernatant is got in natural sedimentation.
(4) Pumpkin Juice, pineapple aquatic foods are squeezed the juice, cider and watermelon aquatic foods squeeze the juice in 0.40～0.60: 0.21～0.35: 0.12～0.17: 0.07～0.13 ratio is carried out compound, fully mixes.
(5) in the pumpkin composite juice, add 0.02% xanthans and 0.06% pectin after, be incubated 40～50 ℃ after under 20MPa homogeneous 2 times, obtain the pumpkin composite juice of stable homogeneous.
(6) with in the pumpkin composite juice behind homogeneous bottling or the pop can (250ml) in 85～90 ℃ of water-baths exhaust 10min, sealing, at 100 ℃ of sterilization 20min, be cooled to room temperature after, the pumpkin composite juice gets product.
By the pumpkin composite juice that above method makes, be 100% pure natural turbid liquid, wherein containing soluble solid is 6.5～7.0Brix, organic acid content is 0.50%～0.64%.Pumpkin composite juice of the present invention has the local flavor and the suitable mouthfeel of pumpkin, and color and luster is close with fresh pumpkin pulp, no precipitated and separated phenomenon, and no cooked flavor does not contain anticorrisive agent, is pure natural fruit and vegetable juice.The insulation processing method that the present invention adopts, the Pumpkin Juice that obtains has not only reduced the influence of enzyme preparation to the food nutrition health, has also kept the nutritional labeling in the fruit and vegetable materials simultaneously, makes the pumpkin composite juice of producing be of value to the healthy of drinking person.
Claims (3)
1. pumpkin composite juice is characterized in that:
In volume ratio, the pumpkin aquatic foods squeeze the juice that content is 40%～60%, the pineapple aquatic foods are squeezed the juice, and content is 21%～35%, cider content is 12%～17%, the watermelon aquatic foods are squeezed the juice 7%～13% and xanthans 0.02%, pectin 0.06%;
Above-mentioned each components contents sum is 100%.
2. the preparation method of the described a kind of pumpkin composite juice of claim 1 is characterized in that:
A) choosing ripe fresh pumpkin cleans, removes the peel, goes flesh, fragmentation and making beating to make crushed pumpkin, between 40 ℃～60 ℃, be incubated 1～2h, filter with 60～80 order vibratory sieves, filtrate is carried out the instantaneous enzyme that goes out of high temperature under 90 ℃～99 ℃, enzyme time of going out is 5～10s, cool to room temperature obtains Pumpkin Juice rapidly;
B) choosing ripe pineapple, apple and watermelon is raw material, cleans, removes the peel, goes flesh, fragmentation and making beating to make aquatic foods and squeeze the juice, wherein 100% cider that is reduced into of the also available concentrated apple juice of cider;
C) Pumpkin Juice, pineapple aquatic foods are squeezed the juice, cider and watermelon aquatic foods squeeze the juice and mix in the described ratio of claim 1, add 0.02% xanthans and 0.06% pectin, homogeneous is 2 times under 20～40Mpa, obtains the pumpkin composite juice of stable homogeneous;
D) with the pumpkin composite juice at 65 ℃～75 ℃, vacuum is vacuum outgas under 0.06～0.08Mpa, then at 121 ℃ of high-temperature short-time sterilization 5～10s, promptly obtains finished product pumpkin composite juice.
3. the preparation method of pumpkin composite juice according to claim 2 is characterized in that: used cider is 100% cider that aquatic foods are squeezed the juice or AJC is reduced into.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100945187A CN100421581C (en) | 2005-09-23 | 2005-09-23 | Composite pumpkin juice and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100945187A CN100421581C (en) | 2005-09-23 | 2005-09-23 | Composite pumpkin juice and preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1759753A CN1759753A (en) | 2006-04-19 |
| CN100421581C true CN100421581C (en) | 2008-10-01 |
Family
ID=36706079
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100945187A Expired - Fee Related CN100421581C (en) | 2005-09-23 | 2005-09-23 | Composite pumpkin juice and preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100421581C (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411477B (en) * | 2007-10-18 | 2012-08-01 | 张清 | Method and product for inhibiting or delaying absorption of food components in intestines and stomach |
| CN101856111B (en) * | 2009-04-08 | 2012-07-25 | 李永藩 | Fruit and vegetable juice essence for cleaning bruise, discharging toxicity and lowering blood pressure and blood fat and uses |
| CN106360190A (en) * | 2016-10-14 | 2017-02-01 | 南京康凯生物科技有限公司 | Compound healthcare pumpkin juice and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5248515A (en) * | 1992-02-04 | 1993-09-28 | Gerber Products Company | Processing method using entire peeled vegetable in a fruit juice/vegetable puree beverage |
| CN1256897A (en) * | 1998-12-17 | 2000-06-21 | 马占田 | Sugar-reducing pumpkin Chinese wolfberry fruit series nectar |
| CN1410005A (en) * | 2002-09-09 | 2003-04-16 | 马占田 | Pumpkin, ginseng and wolfberry fruit tea |
-
2005
- 2005-09-23 CN CNB2005100945187A patent/CN100421581C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5248515A (en) * | 1992-02-04 | 1993-09-28 | Gerber Products Company | Processing method using entire peeled vegetable in a fruit juice/vegetable puree beverage |
| CN1256897A (en) * | 1998-12-17 | 2000-06-21 | 马占田 | Sugar-reducing pumpkin Chinese wolfberry fruit series nectar |
| CN1410005A (en) * | 2002-09-09 | 2003-04-16 | 马占田 | Pumpkin, ginseng and wolfberry fruit tea |
Non-Patent Citations (2)
| Title |
|---|
| 桑叶南瓜复合饮料的研制及其降血糖效果的研究. 纵横.饮料工业，第7卷第6期. 2004 |
| 桑叶南瓜复合饮料的研制及其降血糖效果的研究. 纵横.饮料工业，第7卷第6期. 2004 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1759753A (en) | 2006-04-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101066072B (en) | Pectin grain containing milk beverage and its production process | |
| CN103564562B (en) | Fruit and vegetable fermented liquid, fruit and vegetable fermented beverage and preparation method of liquid and beverage | |
| CN101461556B (en) | Seabuckthorn fruit walnut milk and method for producing the same | |
| CN102356904B (en) | Composite pulp drink of sweet potatoes and yellow peaches and preparation method thereof | |
| CN103704818B (en) | A kind of wild blueberry compound juice and preparation method thereof | |
| CN107279625B (en) | Preparation method of low-sugar sweet potato beverage rich in soluble dietary fibers | |
| CN104336706A (en) | Preparation method for sugarcane and water-chestnut juice | |
| CN102940289A (en) | Method for preparing gold bead health beverage | |
| CN105639380B (en) | Corn juice beverage and production method thereof | |
| CN102356903A (en) | Purple sweet potato-blackberry composite pulp beverage and its preparation method | |
| KR101163507B1 (en) | Manufacturing method of fruit extract liquid | |
| CN101313727A (en) | Freezing beverage containing chopped spinach and carrot condensed juice, and preparation method thereof | |
| CN105454941A (en) | Kiwi fruit and banana compound juice | |
| CN102018252A (en) | Red raspberry beverage | |
| CN104351873A (en) | Sugarcane and water-chestnut fruit juice beverage | |
| CN102342552B (en) | Small white almond fruit juice beverage and preparation method thereof | |
| CN104939224A (en) | Apple juice beverage with fruit particle feeling and preparation method of apple juice beverage | |
| CN102370216B (en) | Composite pumpkin pulp beverage and production method thereof | |
| CN100421581C (en) | Composite pumpkin juice and preparation method | |
| CN102599571B (en) | Albizzia julibrissin fruit juice beverage, albizzia julibrissin fruit and orange compound juice beverage and preparation methods for albizzia julibrissin fruit juice beverage and albizzia julibrissin fruit and orange compound juice beverage | |
| CN101715831B (en) | Liquid dairy product containing corn steep liquor and making method thereof | |
| CN106359831A (en) | Multi-flavored passiflora edulia ice shavings and preparation technology thereof | |
| CN101623118A (en) | Apple and pear granule juice drink and production method thereof | |
| CN1086566C (en) | Fermented clear astringency-less persimmon beverage and its production process | |
| JP4050293B2 (en) | Zodiac mixed drink and method for producing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: NANJING AGRICULTURAL UNIVERSITY ASSET MANAGEMENT C Free format text: FORMER OWNER: NANJING AGRICULTURAL UNIVERSITY Effective date: 20091023 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20091023 Address after: Jiangsu city of Nanjing province Wei Tong Road No. 6, Nanjing Agricultural University Asset Management Limited Patentee after: Assets Management Corporation of Nanjing Agriculture University Address before: Nanjing City, Jiangsu Province, No. 1 Weigang science and technology department at Nanjing Agricultural University Qian Baoying postcode: 210095 Patentee before: Nanjing Agricultural University |
|
| ASS | Succession or assignment of patent right |
Owner name: NANJING NANNONG FOOD CO., LTD. Free format text: FORMER OWNER: NANJING AGRICULTURAL UNIVERSITY ASSET MANAGEMENT CO., LTD. Effective date: 20100317 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 210095 NO.6 TONGWEI ROAD, NANJING CITY, JIANGSU PROVINCE, NANJING AGRICULTURAL UNIVERSITY, ASSET MANAGEMENT CO., LTD. TO: 210095 NANJING NANNONG FOOD CO., LTD., NO.6, TONGWEI ROAD, NANJING CITY, JIANGSU PROVINCE |
|
| TR01 | Transfer of patent right |
Effective date of registration: 20100317 Address after: 210095 Jiangsu city of Nanjing province Wei Tong Road No. 6 Nanjing South agricultural food limited company Patentee after: Agricultural Products Co., Ltd. Nanjing South Address before: 210095 Jiangsu city of Nanjing province Wei Tong Road No. 6, Nanjing Agricultural University Asset Management Limited Patentee before: Assets Management Corporation of Nanjing Agriculture University |
|
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20081001 Termination date: 20130923 |