CN113826784A - Phyllanthus emblica digestion-promoting table beverage and preparation method thereof - Google Patents
Phyllanthus emblica digestion-promoting table beverage and preparation method thereof Download PDFInfo
- Publication number
- CN113826784A CN113826784A CN202111017693.1A CN202111017693A CN113826784A CN 113826784 A CN113826784 A CN 113826784A CN 202111017693 A CN202111017693 A CN 202111017693A CN 113826784 A CN113826784 A CN 113826784A
- Authority
- CN
- China
- Prior art keywords
- digestion
- emblic leafflower
- water
- leafflower fruit
- parts
- 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.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses an emblic leafflower fruit digestion-promoting table beverage and a preparation method thereof, belonging to the field of food processing. In the formula of the emblic leafflower fruit digestion-promoting table beverage, the emblic leafflower fruit juice, the papaya juice and the water-soluble dietary fiber are matched, so that the product can be effectively endowed with a coordinated taste, rich nutrition and remarkable fat-reducing and blood sugar-controlling effects; the product component also adopts erythritol which is a natural sweetener to replace the traditional saccharin component, so that the prepared product is more low-calorie and healthy as a sugar-free beverage. The invention also discloses a preparation method of the emblic leafflower fruit digestion-promoting table beverage.
Description
Technical Field
The invention relates to the field of food processing, in particular to an emblic leafflower fruit digestion-promoting table beverage and a preparation method thereof.
Background
In the prior art, a plurality of components of table beverage products contain abundant hydrolyzed protein, a plurality of vitamins and other nutritional ingredients, have low calorie and good mouthfeel, and can achieve the dual purposes of table and weight reduction, for example, CN109303227A discloses a table beverage, and the components of the product contain kelp, spirulina, xylose, lemon, stevioside, sodium benzoate and the like, so that the requirements of the existing people on the table beverage can be effectively met. However, the components of the product are mainly hydrolyzed protein, and the product has no obvious fat reducing effect except for the reduction of self calorie and has single function.
The emblic leafflower fruit contains 12 vitamins, 16 trace elements, 18 amino acids, various organic acids, proteins, sugar and other nutrients. Wherein, the emblic leafflower fruit contains high content of vitamin C, the average content is 100 times of that of citrus, 160 times of apple and 5 times of kiwi fruit, and the emblic leafflower fruit can resist higher temperature and longer time for drying; in addition, it also contains rich tannin, which is distributed in the immature fruit 30% -35%, bark 22% -31%, tender leaf 23% -48%. The emblic leafflower fruit tastes slightly sweet, sour, astringent and cool, has the functions of clearing heat and cooling blood, invigorating stomach and relieving cough when being used for medicine, is widely used for preventing and treating hyperlipoidemia, hypertension, fatty liver, diabetes and obesity, can enhance the immunity of human bodies and improve the catabolic capacity of lipid, is an effective natural substance for reducing fat, losing weight and resisting aging, and is called as the 'life fruit'.
However, in the prior art, the emblic leafflower fruit is rarely used as a raw material of a table product, because the taste of the emblic leafflower fruit is poor compared with that of other fruits or plant extracts, the taste of the product is not harmonious due to excessive addition amount, and the effect of the emblic leafflower fruit cannot be fully exerted by a product only with a small amount of the emblic leafflower fruit as a component.
Disclosure of Invention
Based on the defects of the prior art, the invention aims to provide the emblic leafflower fruit digestion-promoting table beverage which is good in taste, has the functions of table and promoting digestion after meals, and simultaneously, the emblic leafflower fruit juice, the papaya juice and the water-soluble dietary fibers in the components generate synergistic action, so that the product has the effects of remarkably reducing fat, controlling fat and regulating blood sugar.
In order to achieve the purpose, the invention adopts the technical scheme that:
the emblic leafflower fruit digestion-promoting table beverage comprises the following components in parts by weight:
4-5 parts of emblic leafflower fruit juice, 1-1.4 parts of papaya juice, 0.1-0.5 part of water-soluble dietary fiber, 1-1.5 parts of citric acid, 0.4-0.5 part of sodium citrate, 0.1-0.3 part of erythritol and 90-100 parts of water.
The pawpaw has the efficacy of invigorating stomach and helping digestion, because the pawpaw protease contained in the pawpaw can decompose fat into fatty acid; the inventor finds that when the pawpaw juice is used as a component for preparing the beverage and is matched with the emblic leafflower fruit juice, the dissonant taste of the emblic leafflower fruit can be effectively covered under a reasonable proportion, and meanwhile, after a certain amount of water-soluble dietary fiber is added, the pawpaw juice, the emblic leafflower fruit juice and the emblic leafflower fruit juice can find a remarkable synergistic effect and effectively play roles in promoting digestion, reducing fat and supplementing nutrition.
In the formula of the emblic leafflower fruit digestion-promoting table beverage, the emblic leafflower fruit juice, the papaya juice and the water-soluble dietary fiber are matched, so that the product can be effectively endowed with a coordinated taste, rich nutrition and remarkable fat-reducing and blood sugar-controlling effects; the product component also adopts erythritol which is a natural sweetener to replace the traditional saccharin component, so that the prepared product is more low-calorie and healthy as a sugar-free beverage.
Preferably, the emblic leafflower fruit digestion-promoting table beverage comprises the following components in parts by weight:
4.5-5 parts of emblic leafflower fruit juice, 1.2-1.4 parts of papaya juice, 0.25-0.5 part of water-soluble dietary fiber, 1-1.5 parts of citric acid, 0.4-0.5 part of sodium citrate, 0.1-0.3 part of erythritol and 90-95 parts of water.
The product obtained by the mixture ratio has the best synergistic effect of reducing fat, reducing blood sugar and controlling cholesterol.
Preferably, the water-soluble dietary fiber comprises a resistant dextrin.
The resistant dextrin is glucan processed by starch, is rich in fiber, low in calorie, stable in property, heat-resistant and cold-resistant, and is more suitable for the table beverage product.
Preferably, the components of the emblic leafflower fruit digestion-promoting table beverage also comprise a preservative and an essence.
More preferably, the preservative comprises sodium benzoate; the weight part of the sodium benzoate is 0.05-0.1 part;
more preferably, the essence is 0.1-0.3 part by weight.
The invention also aims to provide a preparation method of the emblic leafflower fruit digestion-promoting table beverage, which comprises the following steps:
(1) mixing the emblic leafflower fruit juice and the papaya juice and centrifuging to obtain mixed fruit juice raw pulp;
(2) adding water-soluble dietary fiber into water at the temperature of 70-90 ℃, and stirring until the water-soluble dietary fiber is completely dissolved to obtain a dietary fiber solution;
(3) dissolving citric acid, sodium citrate, erythritol, essence and sodium benzoate in water, and mixing to obtain a blending solution;
(4) and (3) uniformly mixing the mixed fruit juice primary pulp, the dietary fiber solution, the ingredient solution and water, and performing sterilization treatment to obtain the phyllanthus emblica digestion-promoting table beverage.
The preparation method of the emblic leafflower fruit digestion-promoting table beverage has simple operation steps and low production cost, and can realize industrial batch production.
Preferably, the temperature during the sterilization treatment in the step (4) is 105-115 ℃ and the time is 15-25 s.
The temperature condition can fully retain the activity of nutrient substances in the product and effectively kill bacteria and fungi.
The invention has the beneficial effects that: the invention provides the emblic leafflower fruit digestion-promoting table beverage, in the formula of the product, the emblic leafflower fruit juice, the papaya juice and the water-soluble dietary fiber are matched, so that the product can be effectively endowed with coordinated mouthfeel, rich nutrition and remarkable fat-reducing and blood sugar-controlling effects; the product component also adopts erythritol which is a natural sweetener to replace the traditional saccharin component, so that the prepared product is more low-calorie and healthy as a sugar-free beverage. The invention also provides a preparation method of the emblic leafflower fruit digestion-promoting table beverage.
Detailed Description
For better illustrating the objects, technical solutions and advantages of the present invention, the present invention will be further described with reference to specific examples, which are intended to be understood in detail, but not intended to limit the present invention.
Examples 1 to 3
The emblic leafflower fruit digestion promoting table beverage and the preparation method thereof have the advantages that the formula of the emblic leafflower fruit digestion promoting table beverage in each embodiment is shown in table 1; the preparation method of the emblic leafflower fruit juice comprises the following steps: selecting fresh fructus Phyllanthi of eight or nine ages, removing broken, mildewed and rotten individual, removing core, cleaning, and squeezing to obtain juice; the preparation method of the papaya juice comprises the following steps: selecting ripe pawpaw with good appearance and non-putrefaction pulp, cleaning, peeling, removing seeds, chopping, and juicing the chopped fruit juice.
The preparation method of the emblic leafflower fruit digestion-promoting table beverage comprises the following steps:
(1) mixing the emblic leafflower fruit juice and the papaya juice, and feeding the mixture into a disc centrifuge for centrifugation to obtain mixed fruit juice raw pulp;
(2) slowly adding the resistant dextrin into 100g of water with the temperature of 80 ℃, and stirring until the resistant dextrin is completely dissolved to obtain a dietary fiber solution;
(3) dissolving citric acid, sodium citrate, erythritol, essence and sodium benzoate in 300g of water, and mixing uniformly to obtain a blending solution;
(4) and (3) uniformly mixing the mixed juice raw stock, the dietary fiber solution and the ingredient solution, adding water until the total amount is 1000g, sterilizing at 105-115 ℃ for 15-25 s, and carrying out aseptic filling to obtain the phyllanthus emblica digestion-promoting table beverage.
Comparative examples 1 to 4
Comparative examples 1 to 4 differ from examples 1 to 3 only in the formulation shown in Table 1.
TABLE 1
Effect example 1
In order to verify the effects of reducing fat, regulating blood sugar and reducing cholesterol content of the phyllanthus emblica digestion-promoting table beverage, the products obtained in examples 1-3 and comparative examples 1-4 are subjected to an experimental test, and the test refers to an evaluation method of the weight-reducing efficacy of health food determined by the existing national food and drug administration literature [ 2012 ] 107 'evaluation method of weight-reducing function'; the test method comprises the following steps:
(1) selecting 90 male C57BL/6 mice with 7 weeks of age and weight of 16-20 g and without Specific Pathogen (SPF), adaptively feeding for 5 days, feeding 80 mice with high fat and high sugar obesity model feed to induce obesity, and feeding the other 10 mice with common feed as a blank control group; the feeding frequency and the feeding weight of each mouse are consistent; after 24 days of feeding, 80 mice of the induced obesity model are subjected to weight gain sorting (the weights are recorded before and after feeding respectively), 16 mice with lower weight gain are eliminated, the remaining 64 mice are randomly divided into 8 groups, the 8 groups correspond to a sample group 1-3 (namely examples 1-3), a control group 1-4 (namely comparative examples 1-4) and a model group, each group of mice continues to feed high-fat high-sugar obesity model feed until the 5 th week, and meanwhile, a blank control group feeds common feed (each mouse is fed in a single cage) according to the same feeding frequency and feeding amount.
(2) Respectively dissolving the products obtained in examples 1-3 and comparative examples 1-4 in purified water with the same volume in 8 groups of mice, taking 20g of the solution to be respectively drunk by corresponding sample group and control group mice after each feed feeding, and leaving the model group untreated; the mice in each group continued to feed the model diet for high fat and high sugar until week 13;
(3) weighing all mice, calculating the weight gain of each group of mice by subtracting the initial weight of the first week from the weight of the last day of 13 weeks, then after fasting for 12 hours, anesthetizing by isoflurane, collecting blood samples through orbital venous plexus, centrifuging at the rotating speed of 4000rpm to obtain serum, storing at-80 ℃, and detecting the blood sugar value, HDL (high density lipoprotein) and LDL (low density lipoprotein) concentration of the mice, wherein the higher the value is, the higher the weight gain and the fat gain rate of the mice are, and the more obvious the sample effect is; the cervical vertebra of the mouse is removed, the abdomen is cut open, the fat accumulation condition of the abdomen is recorded, the coated visceral fat around the kidney and the testis is cut and weighed, and the fat/weight ratio (g/g) is calculated, wherein the larger the numerical value is, the higher the fat increasing rate of the mouse is, and the more unobvious the fat reducing effect of the sample is.
The results of the respective measurements are shown in Table 2.
TABLE 2
As can be seen from table 2, compared with the model group, the fat/weight ratio of the mice in the experimental group after the products in the examples and the comparative examples are used is reduced, and the blood glucose value, the LDL concentration and the HDL concentration are also reduced, but the effect of the product in the sample group is better, which indicates that in the components of the phyllanthus emblica digestion promoting table beverage of the present invention, the phyllanthus emblica juice, the papaya juice and the water-soluble dietary fiber exert the synergistic lipid-reducing, blood glucose-regulating and cholesterol-reducing effects under the condition of a specific ratio, and simultaneously, compared with the blank group, the product of the present invention has no negative influence on the regulation of blood glucose, LDL and the like on the mice (i.e., cannot be regulated below an average level, so that the physiological health problems of hypoglycemia and the like occur), and the product is healthy and safe.
Effect example 2
In order to verify the taste (flavor) of the emblic leafflower fruit digestion-promoting table beverage, the flavor comparison test is carried out on the products of example 1 and comparative example 1, the test is carried out by adopting a trial drink grading test, 20 trial drinkers subjected to taste evaluation respectively drink two products, the evaluation of 20 trial drinkers on the sample flavor is collected, the evaluation is carried out by adopting a grading (5-point) system, the sourness, the sweetness, the astringency and the juice of the products are respectively evaluated, the grades are divided into 1-point (poor), 2-point (poor), 3-point (medium), 4-point (good) and 5-point (good), the higher the grade of the evaluation is, the grades of the trial drinkers are collected, the average score is rounded, and finally, the overall score is calculated, and the result is shown in table 3.
TABLE 3
| Evaluation dimension | Example 1 | Comparative example 1 |
| Feeling of acidity | 5 | 2 |
| Sweet feeling | 4 | 2 |
| Astringent feeling | 4 | 3 |
| Feeling of juice | 5 | 3 |
| Overall score | 4.25 | 2.5 |
As can be seen from Table 3, the taste of the food port of the food for promoting digestion and assisting food of the emblic leafflower fruit is good, each single score is 4 points or more, the total score reaches 4.25 points, the taste is good, and the emblic leafflower fruit is popular with consumers; in contrast, the product of comparative example 1 without adding papaya juice cannot be harmonized in sour and astringent tastes due to the emblic leafflower fruits, the individual scores are 2 or 3, the total score is only 2.5, and the taste is not good.
Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting the protection scope of the present invention, and although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.
Claims (7)
1. The phyllanthus emblica digestion-promoting table beverage is characterized by comprising the following components in parts by weight:
4-5 parts of emblic leafflower fruit juice, 1-1.4 parts of papaya juice, 0.1-0.5 part of water-soluble dietary fiber, 1-1.5 parts of citric acid, 0.4-0.5 part of sodium citrate, 0.1-0.3 part of erythritol and 90-100 parts of water.
2. The emblic leafflower fruit digestion-promoting table beverage as claimed in claim 1, wherein the emblic leafflower fruit digestion-promoting table beverage comprises the following components in parts by weight:
4.5-5 parts of emblic leafflower fruit juice, 1.2-1.4 parts of papaya juice, 0.25-0.5 part of water-soluble dietary fiber, 1-1.5 parts of citric acid, 0.4-0.5 part of sodium citrate, 0.1-0.3 part of erythritol and 90-95 parts of water.
3. The phyllanthus emblica digestion promoting table drink according to claim 1 or 2, wherein the water-soluble dietary fiber comprises resistant dextrin.
4. The emblic leafflower fruit digestion-promoting table beverage according to claim 1 or 2, wherein the components of the emblic leafflower fruit digestion-promoting table beverage further comprise a preservative and an essence.
5. The phyllanthus emblica digestion promoting table beverage according to claim 4, wherein the preservative comprises sodium benzoate; the weight part of the sodium benzoate is 0.05-0.1 part; the essence is 0.1-0.3 part by weight.
6. The preparation method of the emblic leafflower fruit digestion-promoting table beverage according to any one of claims 1 to 5, comprising the following steps:
(1) mixing the emblic leafflower fruit juice and the papaya juice and centrifuging to obtain mixed fruit juice raw pulp;
(2) adding water-soluble dietary fiber into water at the temperature of 70-90 ℃, and stirring until the water-soluble dietary fiber is completely dissolved to obtain a dietary fiber solution;
(3) dissolving citric acid, sodium citrate, erythritol, essence and sodium benzoate in water, and mixing to obtain a blending solution;
(4) and (3) uniformly mixing the mixed fruit juice primary pulp, the dietary fiber solution, the ingredient solution and water, and performing sterilization treatment to obtain the phyllanthus emblica digestion-promoting table beverage.
7. The method for preparing the emblic leafflower fruit digestion-promoting table beverage according to claim 6, wherein the temperature of the sterilization treatment in the step (4) is 105-115 ℃ and the time is 15-25 s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111017693.1A CN113826784A (en) | 2021-08-31 | 2021-08-31 | Phyllanthus emblica digestion-promoting table beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111017693.1A CN113826784A (en) | 2021-08-31 | 2021-08-31 | Phyllanthus emblica digestion-promoting table beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113826784A true CN113826784A (en) | 2021-12-24 |
Family
ID=78961737
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111017693.1A Pending CN113826784A (en) | 2021-08-31 | 2021-08-31 | Phyllanthus emblica digestion-promoting table beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113826784A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN119405067A (en) * | 2025-01-07 | 2025-02-11 | 北京衡美金叶营养健康科技有限公司 | Composition for reducing body fat and controlling body weight and application thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1470629A (en) * | 2002-07-26 | 2004-01-28 | 李中明 | Wild fruit wine and its corresponding wild fruit juice beverage |
| CN107080121A (en) * | 2017-05-22 | 2017-08-22 | 北京知药医疗科技有限公司 | A kind of sugar-free oolong tea beverage and its processing method |
| CN108125084A (en) * | 2016-12-01 | 2018-06-08 | 西北农林科技大学 | A kind of soda for reducing postprandial blood sugar response and preparation method thereof |
-
2021
- 2021-08-31 CN CN202111017693.1A patent/CN113826784A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1470629A (en) * | 2002-07-26 | 2004-01-28 | 李中明 | Wild fruit wine and its corresponding wild fruit juice beverage |
| CN108125084A (en) * | 2016-12-01 | 2018-06-08 | 西北农林科技大学 | A kind of soda for reducing postprandial blood sugar response and preparation method thereof |
| CN107080121A (en) * | 2017-05-22 | 2017-08-22 | 北京知药医疗科技有限公司 | A kind of sugar-free oolong tea beverage and its processing method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN119405067A (en) * | 2025-01-07 | 2025-02-11 | 北京衡美金叶营养健康科技有限公司 | Composition for reducing body fat and controlling body weight and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100852416B1 (en) | Cucurbitaceae vinegar composition | |
| Balaji et al. | Studies on value added kinnow-aonla blended ready to serve beverage | |
| CN108522962A (en) | A kind of quinoa cereal meal replacement powder | |
| CN103271158B (en) | Health preserving cereal milk and preparation method thereof | |
| CN101467685A (en) | Beverage for reducing fat and nursing face | |
| KR20190091053A (en) | Chomposition for preventing alcohol hangover containing aminoacid-enriched product and method for manufacturing thereof | |
| CN113826784A (en) | Phyllanthus emblica digestion-promoting table beverage and preparation method thereof | |
| CN106615119A (en) | Quinoa-containing yoghurt and making method for same | |
| KR101716297B1 (en) | Method drinks for prevent a metabolic syndrome that made by Hericium erinaceus extracts containing crude drugs extracts. | |
| KR20170036886A (en) | A method of preparing beverage using pear, stone cell and strawberry | |
| KR102523536B1 (en) | Fruits syrup comprising pericarp and manufacturing method of the same | |
| Moussa et al. | Physiochemical, microbiological and sensory properties of guava whey blend beverages | |
| WO2020018050A2 (en) | A natural, nutrituous and a delicious gluten-free functional food with protective and supportive effects on health and its production method | |
| KR101991359B1 (en) | A method of preparing pear beverage using apple | |
| CN105433390B (en) | A kind of fiddlehead Rosa roxburghii Tratt Siraitia grosvenorii composite particle beverage | |
| KR100283416B1 (en) | Lactobacillus fermented beverage based on chestnuts | |
| CN111374286A (en) | Formula and preparation method of honey, lemon and fig jam | |
| KR102788969B1 (en) | Method for producing high quality ABC juice using enzymatic hydrolysis for increasing dietary fiber content in extraction ABC(Apple, Beet, Carrot) juice processing | |
| Hassen et al. | Effect of blending ratio of pineapple on sensory and physicochemical property of mango juice | |
| CN1263716A (en) | Fruit-vegetable-milk powder | |
| KR20220000658A (en) | Manufacturing method of Liquor for Enhancement of Level of Immunity | |
| CN104719480B (en) | A kind of Sugarless type purple potato lactic acid drink and its production method | |
| CN111296709A (en) | Mushroom black bean powder and preparation method thereof | |
| Adamu et al. | Nutritive value of fermented soy drink from tamarind and nono | |
| KR20210007139A (en) | Manufacturing Method of Tree Ear Muesli and Tree Ear Muesli Using The Same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20211224 |