A beverage prepared from fruit juice of <em>Rubus hirsutus</em>.

Zhong Shanmin; Lin Haiping; Wang Qiusen; Zhou Zhiyong; Lou Xinliang

PDF
Cite
Share

facebook

twitter

google

linkedin

Volume 15 Issue 2

May 2019

Turn off MathJax

Article Contents

Article Navigation > Journal of Zhejiang A&F University > 1998 > 15(2): 187-191

Zhong Shanmin, Lin Haiping, Wang Qiusen, Zhou Zhiyong, Lou Xinliang. A beverage prepared from fruit juice of Rubus hirsutus.[J]. Journal of Zhejiang A&F University, 1998, 15(2): 187-191.

Citation:

Zhong Shanmin, Lin Haiping, Wang Qiusen, Zhou Zhiyong, Lou Xinliang. A beverage prepared from fruit juice of Rubus hirsutus.[J]. Journal of Zhejiang A&F University, 1998, 15(2): 187-191.

A beverage prepared from fruit juice of Rubus hirsutus.

1.
Zhejiang Forestry College

Received Date: 1997-09-05
Publish Date: 1998-06-20

Abstract

In the preparation of a drink, fresh fruits of a wild plant Rubus hirsutus were used with no pigments, essences and preservatives added. The resultant product was a new ideal beverage which was natural , nutritions and healthful, particularly in color, scent and taste.The preparation showed that best results could be obtained if juice was made from intact fruits, which was then diluted with water in the ratio of 1 to 2 with some sugar and acid added so that the final sugar content and acidity would be 8% and 0. 20% respectively or10% and 0. 25% respectively.
- Rubus,
- fruit juice,
- beverage bottling,
- productive technology

Relative Article

[1]	YAN Liangliang, YUE Kun, SONG Lihua. Correlation between fruit quality and soil fertility and leaf nutrients of Zizyphus jujuba ‘Lingwuchangzao’ . Journal of Zhejiang A&F University, 2020, 37(4): 631-638. doi: 10.11833/j.issn.2095-0756.20190462
[2]	ZHANG Jie, YIN Dejie, GUAN Haiyan, QU Qiqi, DONG Li. An overview of Sedum spp. Research . Journal of Zhejiang A&F University, 2018, 35(6): 1166-1176. doi: 10.11833/j.issn.2095-0756.2018.06.022
[3]	LIANG Senmiao, WANG Wei, QI Xingjiang, ZHANG Yu, WANG Junhong, ZHENG Xiliang, HU Guixian. Fruit quality of'Zaojia' red bayberry fruits . Journal of Zhejiang A&F University, 2017, 34(3): 559-564. doi: 10.11833/j.issn.2095-0756.2017.03.023
[4]	WEN Yue, SU Shuchai, MA Lüyi, WANG Xiangnan, YANG Shaoyan. Effects of gibberellins on flower bud formation and fruit quality in Camellia oleifera . Journal of Zhejiang A&F University, 2015, 32(6): 861-867. doi: 10.11833/j.issn.2095-0756.2015.06.006
[5]	DIAO Hailin, BAI Linghai, TANG Xianming, MO Li, TANG Jixin, LUO Jianju. Pilot test drying process for Castanopsis hystrix lumber . Journal of Zhejiang A&F University, 2013, 30(2): 240-244. doi: 10.11833/j.issn.2095-0756.2013.02.013
[6]	QIN Qiao-ping, LIN Fei-fan, ZHANG Lan-lan. Review of the studies on the accumulation mechanisms of sugar and organic acids in Eriobotrya japonica fruit . Journal of Zhejiang A&F University, 2012, 29(3): 453-457. doi: 10.11833/j.issn.2095-0756.2012.03.021
[7]	LI Zhang－ju, HUA Jia－qi, ZENG Yan－ru. Oil content of Camellia oleifera fruit trees . Journal of Zhejiang A&F University, 2010, 27(6): 935-940. doi: 10.11833/j.issn.2095-0756.2010.06.022
[8]	SUN Jun－wei, LI Su－fang, JIN Song－heng. Photosynthetic and chlorophyll fluorescence characteristics with five Rubus species . Journal of Zhejiang A&F University, 2010, 27(6): 950-955. doi: 10.11833/j.issn.2095-0756.2010.06.025
[9]	XIE Hong-en, HUANG You-jun, XUE Xia-ming, XU Chang-shou, LIU Li. Growth and development of the Carya cathayensis nut . Journal of Zhejiang A&F University, 2008, 25(4): 527-531.
[10]	SUN Zhao-bin, CHEN Tai-an, DENG Qi-ping. Hot pressing technology for Dendrocalamus giganteus bamboo wood . Journal of Zhejiang A&F University, 2006, 23(4): 424-428.
[11]	ZHONG Shan-min, HE Zhao-bin. Analysis of nutrients of Prunus persica cv .Heitao fruit . Journal of Zhejiang A&F University, 2004, 21(3): 295-298.
[12]	LIU Zhi-kun, LI Yan-jun, DU Chun-gui, WEN Gui-feng, LIN Yong. A study on production technology of sliced bamboo veneer . Journal of Zhejiang A&F University, 2003, 20(3): 227-231.
[13]	QIAN Jun, YU You-ming, JIN Yong-ming, LOU Yong-sheng. Wood shaping measures of fast-growing Cunninghamia lanceolata . Journal of Zhejiang A&F University, 2002, 19(1): 9-11.
[14]	SHEN Zhe-hong, FANG Qun, QIAN Jun. Technology of bond joint Chinese fir-core blockboard . Journal of Zhejiang A&F University, 2002, 19(2): 208-210.
[15]	QIAN Yin-cai, GU Zhi-kang, YAO Jian-xiang, JIANG Xiao-fan, WANG Bai-po. Effect of bagging with four types of bags on fruit quality of different varieties of pears . Journal of Zhejiang A&F University, 2000, 17(3): 276-279.
[16]	Lou Luhuan, Wang Caixia, Wang hui. Study on the Classif ication of Fruit Forms. . Journal of Zhejiang A&F University, 1998, 15(1): 85-90.
[17]	Zeng Yanru, Zhong Shanmin, Lin Haiping, Zheng Gang, Yu Weiwu.. A Preliminary Study on Postharvest Physiology of Fruits in Chinese Chestnut. . Journal of Zhejiang A&F University, 1997, 14(4): 315-319.
[18]	Wang Xianji, Lu Xiujiao, Fang Weiguo, Wang Anguo. Accelerating Fruit Falling of Carya cathayensis with Ethrel. . Journal of Zhejiang A&F University, 1995, 12(1): 103-105.
[19]	Dai Wensheng, Wang BaiPo, Qian Yincai.. Contents of Mineral Elements in Leaves and Fruits or Peach . Journal of Zhejiang A&F University, 1994, 11(3): 247-252.
[20]	Qian Yincai, Wang Baipo, Dai Wensheng. On the Fruit Development of Tianmu Sweet Plum . Journal of Zhejiang A&F University, 1993, 10(1): 38-42.

References
Proportional views

通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

Get Citation

PDF

XML

Article views(1120) PDF downloads(103) Cited by()

Proportional views

A beverage prepared from fruit juice of Rubus hirsutus.

1. Zhejiang Forestry College

Received Date: 1997-09-05
Publish Date: 1998-06-20

Key words:

Abstract: In the preparation of a drink, fresh fruits of a wild plant Rubus hirsutus were used with no pigments, essences and preservatives added. The resultant product was a new ideal beverage which was natural , nutritions and healthful, particularly in color, scent and taste.The preparation showed that best results could be obtained if juice was made from intact fruits, which was then diluted with water in the ratio of 1 to 2 with some sugar and acid added so that the final sugar content and acidity would be 8% and 0. 20% respectively or10% and 0. 25% respectively.

Zhong Shanmin, Lin Haiping, Wang Qiusen, Zhou Zhiyong, Lou Xinliang. A beverage prepared from fruit juice of Rubus hirsutus.[J]. Journal of Zhejiang A&F University, 1998, 15(2): 187-191.

Citation:

Zhong Shanmin, Lin Haiping, Wang Qiusen, Zhou Zhiyong, Lou Xinliang. A beverage prepared from fruit juice of Rubus hirsutus.[J]. Journal of Zhejiang A&F University, 1998, 15(2): 187-191.

HTML

DownLoad: Full-Size Img PowerPoint

Return

A beverage prepared from fruit juice of Rubus hirsutus.

Abstract

References

Proportional views

通讯作者: 陈斌, bchen63@163.com

Related

Proportional views

A beverage prepared from fruit juice of Rubus hirsutus.

1. Zhejiang Forestry College

HTML

Catalog

A beverage prepared from fruit juice of Rubus hirsutus.

Abstract

Relative Article

References

Proportional views

通讯作者: 陈斌, bchen63@163.com

Related

Proportional views

A beverage prepared from fruit juice of Rubus hirsutus.

1. Zhejiang Forestry College

HTML

Catalog

Export File

Citation

Format

Content