CN102550784A - Ginger and potato preserved fruit and processing method thereof - Google Patents

Ginger and potato preserved fruit and processing method thereof Download PDF

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Publication number
CN102550784A
CN102550784A CN2012100140205A CN201210014020A CN102550784A CN 102550784 A CN102550784 A CN 102550784A CN 2012100140205 A CN2012100140205 A CN 2012100140205A CN 201210014020 A CN201210014020 A CN 201210014020A CN 102550784 A CN102550784 A CN 102550784A
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Prior art keywords
ginger
potato
preserved fruit
raw
potatoes
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CN2012100140205A
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Chinese (zh)
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王卫明
连林林
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TIAN LIN HONGFENG GUANGXI STARCH FACTORY
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TIAN LIN HONGFENG GUANGXI STARCH FACTORY
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Priority to CN2012100140205A priority Critical patent/CN102550784A/en
Publication of CN102550784A publication Critical patent/CN102550784A/en
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Abstract

The invention relates to a ginger and potato preserved fruit produced by using ginger and potatoes and a processing method for the preserved fruit. The ginger and potato preserved fruit contains ginger and potatoes, wherein the potatoes can be starch potatoes such as sweet potatoes, canna edulis ker, dioscorea oposetap thunb, kudzuvine roots and the like, and the sweet potatoes are preferably purple sweet potatoes. The method comprises the following processing steps of: raw material selection, pretreatment, digestion, dissolution, preparation, crushing, pulping, reverse mold forming, drying, packing and the like. High-quality young ginger and potatoes are adopted in the ginger and potato preserved fruit, and the mouthfeel and the flavor of the ginger and the potatoes are combined, so that the raw material source of the preserved fruit production is widened, a preserved fruit product line is enriched, the market segmentation requirement is met, the problems that the variety of the conventional potato preserved fruit is few and the flavor of the preserved fruit is single are solved, and the ginger and potato preserved fruit has great market value.

Description

Ginger potato preserved fruit and processing method thereof
Technical field
The present invention relates to a kind of food and processing method thereof, particularly preserved fruit based food and processing method thereof.
Background technology
It is with a long history that China makes candied fruit, and great majority are to be placed on fresh fruit that infusion concentrates in the honey, remove large quantity of moisture; So as to long preservation,, progressively develop into " preserved fruit " later on so be called " honey is fried in shallow oil "; Useful afterwards granulated sugar replaces honey, hangs down not the preserved fruit that calls with juice containing moisture.For example: preserved apple, preserved pears, preserved apricot, preserved peach, preserved sha kou, fragrant preserved fruit, preserved cherry-apple, dried dates preserved in honey (claiming golden thread preserved date again) green plum dried meat, haw dried meat etc.Because above preserved fruit be raw material through handling, candy, drying forms then, it is brown, golden yellow or amber, vivid transparent that its color and luster has, dry tack free, toughness slightly, water content is below 20%.This fruit product is also claimed " northern preserved fruit " or " north honey ", is the candied fruit meaning of northern form.And surfaces such as article dongguashan, sugared water chestnut, sugared lotus root slice, sugared ginger slices hang with one deck powdery white sugar clothing be called the sugar-coat preserved fruit; Also be " southern preserved fruit " or " south honey "; Be that its quality is clear and melodious from the meaning of southern candied fruits such as Fujian, Guangdong, Shanghai, sugar content is many.Preserved fruit is through honey or candy fruit product without drying process, and surface wettability is soft, and water content is more than 30%; Generally be immersed in the syrup, like sweetened crabapples, preserved fruit hawthorn etc., preserved fruit nutritious; Sugar content reaches as high as more than 35% in the candied fruit; And the content of invert sugar can account for about 10% of total reducing sugar amount, and from the nutrition angle, it is absorbed by the people easily.In addition, also contain tartaric acid, minerals and vitamins C, this shows, candied fruit is the very high food of nutritive value.
Ginger, flavor is hot, make condiment with them and can not only make dish increase flavor to add perfume (or spice), and their distinctive acid can stimulate appetite of people, increases its appetite; , ginger also has the double effect of curing the disease of health care in addition, and the composition that ginger contained can be treated diseases such as gastrointestinal disease, cold, rheumatalgia and n and V effectively; And enhancing human immune, so people are not single already as the cooking to the interest of ginger, but be processed into food; Like sugared ginger slices, its flavor is little hot sweet after processing, and the appetizing of food is promoted the production of body fluid; The warm stomach of pain relieving dispelling cold of stomachache stomach cold person food is the preserved fruit food that is popular.
Ipomoea batatas, the root of kudzu vine, Huai Shan, bajiao banana taro all are the kinds of potato class; It is a kind of healthy food of dietotherapeutic; Contain and plant trace element surplus dietary fiber, carrotene, vitamin A, B, C, E and potassium, iron, copper, selenium, the calcium etc. ten, nutritive value is very high, is called the most balanced health food of nutrition by nutritionists; Wherein the purple potato of the improved seeds of Ipomoea batatas also is rich in selenium element and anthocyanidin except the nutritional labeling with common Ipomoea batatas; Also be traditional agricultural product that the people likes food, all have rich nutrient contents and own unique local flavor.
Traditional preserved fruit (like preserved pears, preserved peach, preserved apple etc.) processing technology is that raw material is cut into bulk or keeps fruit original shape (like preserved apricot), again with sulphur or limewash preliminary treatment, and sugaring or salt marsh thereafter; Carry out sugar system operation again; Be generally and repeatedly boil established law, also adopt repeatedly sugaring once to boil, it is high with the sugar amount; Using the sugar amount is 1: 1 with raw material ratio, and the finished product sugar content is more than 65%.And liquid glucose is through the repeated multiple times infusion, and overstrike is made waste saccharide liquid and handled, and its waste saccharide liquid loss is big, and manufacturing procedure is also loaded down with trivial details, and expense is big, and cost is high.Traditional preserved sweet potatoes also is to use the method processing and fabricating, and it selects materials extensive, and raw material nutrition is lower, and particularly carrot content is low or do not have, and potato meat is yellowish or white, and color and luster is bad.Like the patent No. is that to select the bright potato of red heart for use be raw material for " process for preparation of preserved low-sugar sweet potatoes " of CN91106961.5; Be cut into French fries after the peeling; Soaked 8-10 hour through the mixed solution that contains alum, Sodium Metabisulfite again, put into the liquid glucose that boils then and once boil, put into the drying room baking at last and get product; Above-mentioned preserved fruit based food sugar content is all more than 65%; Distinguish the flavor of too sweet and not only greasy but also sticking, incompatible current people are to the demand of flavour of food products taste, and also very rare on two kinds of different materials preserved fruit market of combining to produce.
Summary of the invention
The present invention provides a kind of ginger potato preserved fruit and processing method thereof of utilizing ginger and potato class (comprising sweet potato, bajiao banana taro, Huai Shan, the root of kudzu vine etc.) to produce, solves the problem that present potato class preserved fruit kind is few, local flavor is single.
The processing method that the present invention prepares ginger potato preserved fruit may further comprise the steps:
1, raw material is selected: ginger, potato class are produced preferably to select quality;
2, preliminary treatment: raw material washes behind the clean surperficial silt cutter skin section of pruning, peeling rate 100%, after the peeling again flushing guarantee that no foreign matter does not have silt;
3, boiling: potato raw material is put into the steam copper boiling, and ginger splices is to boil water separately in addition, and intact back leaches ginger splices and Jiang Shui separately;
4, dissolving preparation: the Jiang Shui after the boiling adds sugar and additive, and boils with steam and to dissolve;
5, size degradation defibrination: will steam behind well-done potato raw material and the ginger splices mixing defibrination size degradation and the ginger aqueous solution;
6, reverse mould moulding: mixed potato plasmoid with dissolve additive after Jiang Shui mix and stir, boil and pour into mould molding with steam;
7, oven dry: send into the drying oven oven dry to the ginger potato preserved fruit of moulding;
8, packing: the ginger potato preserved fruit after the oven dry delivers into sealing machine packing envelope.
According to the ginger potato preserved fruit that above-mentioned processing method is made, its composition is ginger and potato class, and the potato class can be starch based potato classes such as sweet potato, bajiao banana taro, Huai Shan, the root of kudzu vine, the preferred purple potato of sweet potato.
Ginger and potato class weight ratio part are: ginger 2-30 part, potato class 70-98 part.
Because it is raw material production that ginger potato preserved fruit adopts the purple potato of the improved seeds of high-quality new ginger and potato class, particularly sweet potato, contains pungent in the ginger and volatile oil aromatic odor, pharmacological research proves that the volatile oil of ginger can improve body temperature, stimulating central nervous system, drives away stomach cold air; The nutritional labeling of potato class has protein, fat and various vitamin; Iron content is also very abundant, and particularly purple potato also is rich in selenium element and anthocyanidin except the nutritional labeling with common Ipomoea batatas; Anthocyanidin has prevention and therapeutic action to more than 100 kinds of diseases; Be described as the seventh-largest essential nutrients after water, protein, fat, carbohydrate, vitamin, mineral matter, anthocyanidin is the disease preventing and treating found of present scientific circles, safeguard human health the most directly, the most effective, safest free radical scavenger, its ability of removing free radical is ascorbic 20 times, 50 times of vitamin E; Ginger potato preserved fruit adopts above-mentioned two kinds of raw materials; Select suitable processing technology for use, the product of producing has combined the advantage of ginger and potato class, not only has the good health care effect; And unique flavor, the present invention simultaneously also possesses following remarkable advantage:
1, adopts various potato raw materials to combine with ginger to produce, widened the raw material sources that preserved fruit is produced, enrich the preserved fruit product line;
2, can produce the potato class preserved fruit of various difformities and local flavor according to the market demand, satisfy the demand that segments market, have very big market value.
The specific embodiment
Explain the present invention below in conjunction with specific embodiment:
The detailed processing method of preparation ginger potato preserved fruit may further comprise the steps:
(1) raw material is selected: ginger, potato class (in sweet potato, bajiao banana taro, Huai Shan, the root of kudzu vine wherein a kind of) are produced preferably to select quality;
(2) preliminary treatment: raw material is put into the spin rinse machine and is rinsed out behind the surperficial silt cutter skin of pruning, peeling rate 100%, and the peeling afterflush does not totally have silt to there being foreign matter, and ginger is thinly sliced;
(3) boiling: potato raw material is put into the steam copper boiling, and steam pressure remains on 2-4Mpa, continuously cooking 15-30 minute (look different material and volume thereof size and decide); Ginger splices add in addition proper amount of clear water boil after 15-20 minute leach Jiang Shui subsequent use;
(4) dissolving preparation: the Jiang Shui adding carragheen 3.2-3.6 part after the boiling stirs to boil dissolves; Getting 25 portions of maltodextrins adds a small amount of clear water and stirs slowly to pour into again and boil the Jiang Shuizhong that dissolves behind the carragheen and stir the limit and boil molten; Boil and add 80 parts of maltose, 12 parts of glucose, 7.5 parts of white sugar, citric acid 0.01-0.10%, potassium sorbate 0.010-0.030% after dissolving again successively and dissolve; Above additive is different because of the different product consumption;
(5) size degradation making beating: will steam the ginger splices defibrination of well-done potato raw material, and be poured into the dissolving liquid glucose after mill is good and stir with mixing with filter liquor;
(6) reverse mould moulding: the raw materials such as ginger potato sugar that mix being boiled with steam copper pour in the various moulds in batches, is that the moulding die sinking is taken out after the cooling;
(7) oven dry: the ginger potato dried meat of moulding is sent into drying oven oven dry, dries by the fire to be lower than 20% to moisture and to get final product;
(8) packing: the ginger potato dried meat after the oven dry gets into sealing machine packing envelope.
The raw material of making ginger potato preserved fruit selects that ginger and potato class weight ratio part are in the step: ginger 2-30 part, potato class 70-98 part; Proper proportioning is 10 parts in a ginger, 90 parts of potato classes.
Embodiment 1: raw material selects that ginger and potato class weight ratio part are in the step: 5 parts in ginger, 95 parts of purple potatos.
Its processing method is:
1, ginger, purple potato are put into the clean surperficial silt of spin rinse machine flushing, the epidermis of pruning, and peeling rate 100%, the peeling afterflush does not totally have silt to there being foreign matter;
2, put into digester with ginger section or after smashing and add clear water and boiled 15-20 minute for 40 parts, it is subsequent use to filter out Jiang Shui;
3, the purple potato that will handle well is put into the digester boiling, and steam pressure remains on 2-4Mpa, continuously cooking 15-30 minute;
4, Jiang Shui adding 3.2-3.6 part carragheen stirs to heat and dissolves; Get 25 portions of maltodextrins add a small amount of clear water stir slowly pour into again boil boil while stirring among the Jiang Shui that dissolves behind the carragheen molten; Boil and add 80 parts of maltose, 12 parts of glucose, 7.5 parts of white sugar, citric acid 0.10%, potassium sorbate 0.030% after dissolving again successively and dissolve together;
5, the ginger splices of filter liquor is mixed into the fiberizer size degradation and wears into slurry with steaming well-done purple potato, send into it in the Jiang Shui sugar juice for preparing, mix once more and stir boiling, till mixing, take advantage of heat to pour in the corresponding mould;
6, die sinking is after cooling taken out, and sends into to dry in the drying oven to be lower than 20% to moisture and can to pack envelope and obtain ginger potato preserved fruit.
The little pungent ginger flavor of this ginger potato preserved fruit taste tool, sweet partially, mouthfeel is soft, purple potato aromatic flavour.
Embodiment 2: raw material weight is than 20 parts in portion ginger, 80 parts of bajiao banana taros.
Its processing method is:
1, ginger, bajiao banana taro are put into the clean surperficial silt of spin rinse machine flushing, the epidermis of pruning, and peeling rate 100%, the peeling afterflush does not totally have silt to there being foreign matter;
2, put into digester with ginger section or after smashing and add 40 parts in clear water and boiled 15-20 minute, it is subsequent use to filter out Jiang Shui;
3, the bajiao banana taro of handling well is put into the digester boiling, steam pressure remains on 2-4Mpa, continuously cooking 15-30 minute;
4, Jiang Shui adding 3.2-3.6 part carragheen stirs to heat and dissolves; Get 25 portions of maltodextrins add a small amount of clear water stir slowly pour into again boil boil while stirring among the Jiang Shui that dissolves behind the carragheen molten; Boil and add 80 parts of maltose, 12 parts of glucose, 7.5 parts of white sugar, citric acid 0.10%, potassium sorbate 0.030% after dissolving again successively and dissolve together;
5, the ginger splices of filter liquor is mixed into the fiberizer size degradation and wears into slurry with steaming well-done bajiao banana taro, send into it in the Jiang Shui sugar juice for preparing, mix once more and stir boiling, till mixing, take advantage of heat to pour in the corresponding mould;
6, die sinking is after cooling taken out, and sends into to dry in the drying oven to be lower than 20% to moisture and can to pack envelope and obtain ginger flavor bajiao banana taro preserved fruit.
This ginger flavor bajiao banana taro preserved fruit taste is pungent slightly, and the fresh and sweet perfume (or spice) of tool bajiao banana taro is fit to popular taste.
Embodiment 3: raw material weight is than 15 parts in portion ginger, 85 parts of the roots of kudzu vine.
Its processing method is:
1, ginger, the root of kudzu vine are put into the clean surperficial silt of spin rinse machine flushing, the hand knife skin of pruning, and peeling rate 100%, the peeling afterflush does not totally have silt to there being foreign matter, half-and-half cuts like the too big need of root of kudzu vine volume;
2, put into digester with ginger section or after smashing and add clear water and boiled 15-20 minute for 40 parts, it is subsequent use to filter out Jiang Shui;
3, the root of kudzu vine of handling well is put into the digester boiling, steam pressure remains on 2-4Mpa, continuously cooking 15-30 minute;
4, Jiang Shui adding 3.2-3.6 part carragheen stirs to heat and dissolves; Get 25 portions of maltodextrins add a small amount of clear water stir slowly pour into again boil boil while stirring among the Jiang Shui that dissolves behind the carragheen molten; Boil and add 80 parts of maltose, 12 parts of glucose, 7.5 parts of white sugar, citric acid 0.10%, potassium sorbate 0.030% after dissolving again successively and dissolve together;
5, the ginger splices of filter liquor is mixed into the fiberizer size degradation and wears into slurry with steaming the well-done root of kudzu vine, send into it in the Jiang Shui sugar juice for preparing, mix once more and stir boiling, till mixing, take advantage of heat to pour in the corresponding mould;
6, die sinking is after cooling taken out, and sends into to dry in the drying oven to be lower than 20% to moisture and can to pack envelope and obtain ginger flavor root of kudzu vine preserved fruit.
This ginger Pueraria lobota preserved fruit taste is pungent partially, has the root of kudzu vine fragrant, and local flavor is relatively unique.

Claims (5)

1. the processing method of a ginger potato preserved fruit is characterized in that this method may further comprise the steps:
(a) raw material is selected: ginger, potato class are produced preferably to select quality;
(b) preliminary treatment: raw material washes behind the clean surperficial silt cutter skin section of pruning, peeling rate 100%, after the peeling again flushing guarantee that no foreign matter does not have silt;
(c) boiling: potato raw material is put into the steam copper boiling, and ginger splices is to boil water separately in addition, and intact back leaches ginger splices and Jiang Shui separately;
(d) dissolving preparation: the Jiang Shui after the boiling adds sugar and additive, and boils with steam and to dissolve;
(e) size degradation defibrination: will steam behind well-done potato raw material and the ginger splices mixing defibrination size degradation and the ginger aqueous solution;
(f) reverse mould moulding: mixed potato plasmoid with dissolve additive after Jiang Shui mix and stir, boil and pour into mould molding with steam;
(g) oven dry: send into the drying oven oven dry to the ginger potato preserved fruit of moulding;
(h) packing: the ginger potato preserved fruit after the oven dry delivers into sealing machine packing envelope.
2. ginger potato preserved fruit of making according to the said processing method of claim 1, it is characterized in that: composition is ginger and potato class.
3. ginger potato preserved fruit according to claim 2 is characterized in that: said potato class is sweet potato, bajiao banana taro, Huai Shan, the root of kudzu vine.
4. ginger potato preserved fruit according to claim 3 is characterized in that: said sweet potato is purple potato.
5. according to the arbitrary described ginger potato preserved fruit of claim 2-4, it is characterized in that: ginger and potato class weight ratio part do
2-30 parts in ginger
70-98 parts of potato classes.
CN2012100140205A 2012-01-17 2012-01-17 Ginger and potato preserved fruit and processing method thereof Pending CN102550784A (en)

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Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104171230A (en) * 2013-09-24 2014-12-03 刘凤琪 Production method of soft candy containing mioga ginger and purple sweet potato
CN104489655A (en) * 2014-12-08 2015-04-08 陶峰 Processing method of nutrition powder of sweet potatoes and fresh ginger
CN104686767A (en) * 2015-02-12 2015-06-10 豆一玲 Radix glycyrrhizae and snow pear health sugar ginger slices and preparation method thereof
CN105475601A (en) * 2015-12-28 2016-04-13 芜湖润蓝生物科技有限公司 Portable healthcare bionic ginger candy with carsick vomiting inhibiting effect and preparation method thereof
CN105475602A (en) * 2015-12-28 2016-04-13 芜湖润蓝生物科技有限公司 Bionic health Flammulina velutipes ginger sugar capable of enhancing organism immune function and preparation method thereof
CN105494882A (en) * 2015-12-28 2016-04-20 芜湖润蓝生物科技有限公司 Low-sugar biomimetic healthcare ginger candy for preventing organism hepatocarcinogenesis and preparing method thereof
CN105533089A (en) * 2015-12-28 2016-05-04 芜湖润蓝生物科技有限公司 Ficus gibbosa health-care bionic ginger candy helping fever reducing of cold and high fever patients and preparation method thereof
CN105558239A (en) * 2015-12-28 2016-05-11 芜湖润蓝生物科技有限公司 Blood lipid lowering perilla frutescens bionic ginger candy and preparation method thereof
CN105558236A (en) * 2015-12-28 2016-05-11 芜湖润蓝生物科技有限公司 Health-care bionic ginger candies with emesis resistance for pregnant women and preparation method of health-care bionic ginger candies
CN105558221A (en) * 2015-12-28 2016-05-11 芜湖润蓝生物科技有限公司 Health-care heart-strengthening bionic ginger candies for old people and preparation method of health-care heart-strengthening bionic ginger candies
CN105558223A (en) * 2015-12-28 2016-05-11 芜湖润蓝生物科技有限公司 Pine needle flavored longevity promoting and oxidation preventing bionic ginger candy and preparation method thereof
CN105981895A (en) * 2015-12-28 2016-10-05 芜湖润蓝生物科技有限公司 Cereal protein health-care bionic ginger candy with effects of protecting liver and promoting gallbladder and preparation method of cereal protein health-care bionic ginger candy
CN105981896A (en) * 2015-12-28 2016-10-05 芜湖润蓝生物科技有限公司 Bionic healthcare bamboo vinegar gingered candy capable of preventing and treating oral ulcer and preparation method thereof
CN105981889A (en) * 2015-12-28 2016-10-05 芜湖润蓝生物科技有限公司 Fungus low-sugar healthcare bionic rhizoma zingiberis recens candy with function of reinforcing intelligence for children and method for preparing fungus low-sugar healthcare bionic rhizoma zingiberis recens candy

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Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104171230A (en) * 2013-09-24 2014-12-03 刘凤琪 Production method of soft candy containing mioga ginger and purple sweet potato
CN104489655A (en) * 2014-12-08 2015-04-08 陶峰 Processing method of nutrition powder of sweet potatoes and fresh ginger
CN104686767A (en) * 2015-02-12 2015-06-10 豆一玲 Radix glycyrrhizae and snow pear health sugar ginger slices and preparation method thereof
CN105558239A (en) * 2015-12-28 2016-05-11 芜湖润蓝生物科技有限公司 Blood lipid lowering perilla frutescens bionic ginger candy and preparation method thereof
CN105475602A (en) * 2015-12-28 2016-04-13 芜湖润蓝生物科技有限公司 Bionic health Flammulina velutipes ginger sugar capable of enhancing organism immune function and preparation method thereof
CN105494882A (en) * 2015-12-28 2016-04-20 芜湖润蓝生物科技有限公司 Low-sugar biomimetic healthcare ginger candy for preventing organism hepatocarcinogenesis and preparing method thereof
CN105533089A (en) * 2015-12-28 2016-05-04 芜湖润蓝生物科技有限公司 Ficus gibbosa health-care bionic ginger candy helping fever reducing of cold and high fever patients and preparation method thereof
CN105475601A (en) * 2015-12-28 2016-04-13 芜湖润蓝生物科技有限公司 Portable healthcare bionic ginger candy with carsick vomiting inhibiting effect and preparation method thereof
CN105558236A (en) * 2015-12-28 2016-05-11 芜湖润蓝生物科技有限公司 Health-care bionic ginger candies with emesis resistance for pregnant women and preparation method of health-care bionic ginger candies
CN105558221A (en) * 2015-12-28 2016-05-11 芜湖润蓝生物科技有限公司 Health-care heart-strengthening bionic ginger candies for old people and preparation method of health-care heart-strengthening bionic ginger candies
CN105558223A (en) * 2015-12-28 2016-05-11 芜湖润蓝生物科技有限公司 Pine needle flavored longevity promoting and oxidation preventing bionic ginger candy and preparation method thereof
CN105981895A (en) * 2015-12-28 2016-10-05 芜湖润蓝生物科技有限公司 Cereal protein health-care bionic ginger candy with effects of protecting liver and promoting gallbladder and preparation method of cereal protein health-care bionic ginger candy
CN105981896A (en) * 2015-12-28 2016-10-05 芜湖润蓝生物科技有限公司 Bionic healthcare bamboo vinegar gingered candy capable of preventing and treating oral ulcer and preparation method thereof
CN105981889A (en) * 2015-12-28 2016-10-05 芜湖润蓝生物科技有限公司 Fungus low-sugar healthcare bionic rhizoma zingiberis recens candy with function of reinforcing intelligence for children and method for preparing fungus low-sugar healthcare bionic rhizoma zingiberis recens candy

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