CN102715465A - Fruit and vegetable chips and production method thereof - Google Patents

Fruit and vegetable chips and production method thereof Download PDF

Info

Publication number
CN102715465A
CN102715465A CN2012101681580A CN201210168158A CN102715465A CN 102715465 A CN102715465 A CN 102715465A CN 2012101681580 A CN2012101681580 A CN 2012101681580A CN 201210168158 A CN201210168158 A CN 201210168158A CN 102715465 A CN102715465 A CN 102715465A
Authority
CN
China
Prior art keywords
fruit
vegetable
temperature
vegetables
enzyme
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.)
Granted
Application number
CN2012101681580A
Other languages
Chinese (zh)
Other versions
CN102715465B (en
Inventor
张磊
李伟
张玉峰
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ningxia Tianrui Industry Group Modern Agriculture Co Ltd
Original Assignee
Ningxia Tianrui Industry Group Modern Agriculture Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Ningxia Tianrui Industry Group Modern Agriculture Co Ltd filed Critical Ningxia Tianrui Industry Group Modern Agriculture Co Ltd
Priority to CN2012101681580A priority Critical patent/CN102715465B/en
Publication of CN102715465A publication Critical patent/CN102715465A/en
Application granted granted Critical
Publication of CN102715465B publication Critical patent/CN102715465B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Landscapes

  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention discloses fruit and vegetable chips and a production method thereof, relates to the production method of the fruit and vegetable chips, and in particular relates to the process technology for producing and manufacturing the fruit and vegetable chips by utilizing fruits and vegetables as raw materials. The fruit and vegetable chips can be produced by mixing one kind of fruits and one kind of vegetables according to certain proportion and also can be produced by compositely mixing various kinds of fruits and various kinds of vegetables according to certain proportion. The fruit and vegetable chips are made from 10-70% of fruit and vegetable concentration pulp, 1-10% of sweeteners, 0.1-1% of sour agents, 0.01-0.5% of spices, 0.1-0.5% of nutrient supplements, 10-30% of beans subjected to curing and pulping, 10-30% of curing starch and the like. The fruit and vegetable chips are ready-to-use and nutrient. After a large number of mature fruits and vegetables are marketed, the fruits and vegetables can be stored in a pulp mode. Therefore, the fruit and vegetable chips can be produced all year round, obvious slack season and busy season can be avoided, and product competition is improved.

Description

A kind of fruit and vegetable tablet and production method thereof
Technical field
The present invention relates to a kind of production method of fruit and vegetable crisp chip, is to be the technology that raw material production prepares fruit and vegetable crisp chip with fruit, vegetables specifically.
Background technology
Fruits and vegetables is the main source of body vitamin, mineral matter, dietary fiber.Try to achieve the purpose that health is much human with nutrition, the someone claims that vegetarian diet is " beauty food ", and vegetables b referred to as " skinned food ", " hairdressing food ".Vegetables can be anticancer, reduce too much cholesterol, remove cholate, reduce blood fat, purify the blood, and can also prevent that diseases such as constipation, hemorrhoid from taking place, and can make hair pitch-black shinny again, and skin smooth is delicate, and figure is healthy and beautiful, and energy is active abundant.This shows that vegetables occupy critical role in meals, it can enrich dining table, the adjustment diet, and prevent disease improves health.
The food feature of China is to be main with cereal, and vegetables are main non-staple foodstuff, suitably add a little animal foodstuffs, and the dietary structure of this science plays very big impetus to broad masses of the people's health.Cereal and animal foodstuff mainly provide people's carbohydrate and protein, and people's vitamin, mineral matter, cellulose etc. are mainly derived from vegetables, also have fruit.Yet in the last few years, along with the change of growth in the living standard and dietary structure, the ratio that vegetables eat was less and less, children that have even food refusal vegetables, and animal and oil food consumption ratio are more and more high, and the diet structure is seriously lacked of proper care.The a large amount of thereupon associations of people's subalimentation and overnutrition, especially underfed Obese children is seen everywhere, and adult's nutritive disease also produces in a large number, like diabetes, cardiovascular and cerebrovascular diseases, cancer etc.Therefore, through the form of deep processing change vegetables, it is a kind of effective way that increases the vegetables intake that vegetables are consumed as leisure food.
Fruit and vegetable crisp chip is owing to be rich in nutrition, and taste is abundant, instant and being loved by the people.The method that prepare at present fruit and vegetable crisp chip mostly adopts technology such as oven dry or vacuum frying, the compact product structure that the former produces, hardness is big, mouthfeel is relatively poor, though and the product mouthfeel that the latter produces is good, the oil content height does not utilize health yet.The disclosed Granted publication of State Patent Office number is the patent of invention of CN100426985C " a kind of preparation method of instant nutritious fruit and vegetable crisp tablet " by name; First; Though its raw materials for production have more than 30 kind of fruits and vegetables, the product of the single raw material of all producing, nutrition can not balanced be arranged in pairs or groups; The second, 100-110 ℃ of about 45-60 of high temperature infusion of its production process minute, subsequent technique rolled drying through 130-150 ℃ of high temperature, and fruit vegetable nutrient especially vitamin loss is serious, and product is seasonal strong, was unfavorable for the year-round provision of product.
Summary of the invention
The present invention proposes a kind of production method of fruit and vegetable tablet; Purpose be for solve exist in the fruits and vegetables deep processing nutritive loss serious, can't keep technical barriers such as original color and luster and local flavor; Provide a kind of and can keep the fruit and vegetable juice original flavor and have nutrition, health-care efficacy, method that can the scale preparation fruit and vegetable tablet and the series of products that utilize said fruit and vegetable tablet to produce.It is to be allocated in proportion by a kind of fruit and a kind of vegetables to process for described fruit and vegetable tablet; Also can process by multiple fruit and the compound in proportion allotment of various vegetables; Simultaneously in mixing fruit and vegetable tablet; Fruits and vegetables thickened pulp 10-70%, refining forming such as the beans 10-30% after the sweetener of interpolation 1-10%, 0.1-1% acid, spices 0.01-0.5%, nutrition fortifier 0.1-0.5%, the slaking making beating, aging starch 10-30% are a kind of instant nutritious fruit and vegetable sheets.
The fruits and vegetables thickened pulp of indication of the present invention is fruit thickened pulp or vegetables thickened pulp.
Above-mentioned purpose realizes through following technical measures:
(1) obtains genuine fruit, vegetable juice
1, the fruit thickened pulp obtains.Wherein fruit be by fresh fruits such as pears, longan, lichee, grape, muskmelon, watermelon, strawberry, pawpaw, orange, apple, banana, red date, matrimony vine, hawthorn, sweet orange, pineapple through selected, clean, peeling stoning, stripping and slicing, soften, pull an oar, protect look, the enzyme that goes out, concentrate, operation such as UHTS processes.
1) selected cleaning: remove the fruit that rots in the fresh fruit, and surperficial dirt or impurity.
2) peeling stoning: manual work or machine barking stoning.
3) stripping and slicing is softening: raw material is cut into the 2cm*2cm fritter, cools off after softening 0-20 minute through 95-100 ℃ of hot water to get final product.
4) making beating of squeezing the juice: through 15000 change min the juice extractor thinning processing.
5) protect look, enzyme goes out: the fruit color stabilizer is sodium sulfite (Na 2SO 3) and the compound ingredients of natrium citricum, wherein sodium sulfite (Na 2SO 3) 0.001%, natrium citricum 0.019%, using dosage 0.02%; Regulate pulp PH=3.5-5.5, the fruit slurry after protecting look is sent into beater, adds screw press and further pulls an oar, and again with the plate type heat exchanger heating anti-brown stain of enzyme of going out, enzyme-removal temperature is that 80-90 ℃, time are 5-10 minute.
6) homogeneous: the 40-60Mpa high pressure homogenizer carries out homogeneous, and fineness reaches the 80-150 order.
7) concentrate: concentrate 2-4 hour in the vacuum concentration equipment, vacuum 0.04-0.1MPa, makes in the material solid content reach 60-80% and gets final product by temperature 40-70 ℃.
8) adopt the UHT ultra high temperature short time sterilization then, sterilization temperature is 135 ± 1 ℃, time 3-5 second, promptly gets and concentrates the pure slurry of fruit, and can places environment below 10 ℃ to store in sterile non-toxic seal Plastic Drum, can guarantee the quality 1 year.
2, the vegetables thickened pulp obtains.Wherein vegetables slurries be by fresh vegetables such as spinach, Chinese cabbage, celery, carrot, ternip, purple wild cabbage, pumpkin, wax gourd, cucumber, tomato through selected, clean, drain, blanching, protect look, operations such as the making beating of squeezing the juice, concentrated, UHTS process.
1) selected cleaning: remove the vegetables that rot in the fresh vegetables, and surperficial dirt or impurity.
2) go the root impurity elimination: manual work or machinery go the root impurity elimination.
3) protect look: the method that vegetables are protected look is to add color stabilizer sodium carbonate (Na 2CO 3), wherein blanching temperature is 80-93 ℃, regulates the PH=7.5-9 of water, adds sodium carbonate (Na in the water 2CO 3) 0.01%, the blanching time is 2-4 minute, sends into beater after the vegetables after protecting look drain.
4) enzyme of pulling an oar, go out adds screw press further pulls an oar, through 15000 change min the juice extractor thinning processing, again with the plate type heat exchanger heating anti-brown stain of enzyme of going out, enzyme-removal temperature is that 80-90 ℃, time are 5-10 minute.
5) homogeneous: the 40-60Mpa high pressure homogenizer carries out homogeneous, and fineness reaches the 80-150 order.
6) concentrate: concentrate 2-4 hour in the vacuum concentration equipment, vacuum 0.04-0.1MPa, makes in the material solid content reach 60-80% and gets final product by temperature 40-70 ℃.
7) adopt the UHT ultra high temperature sterilization then, sterilization temperature is 135 ± 1 ℃, time 3-5 second, promptly gets the pure slurry of enriching vegetable, and can places environment below 10 ℃ to store in sterile non-toxic seal Plastic Drum, can guarantee the quality 1 year.
(2) preparation of nutrition fruit and vegetable tablet
1, utilize above-mentioned preparation fruit, vegetable juice 20-70%, with shortening after beans utilize 10-30%, aging starch 10-30% behind the colloid mill beans mud in small, broken bits (fineness 100-150 order) to mix incorporation time 5-15 minute with mixing and blending machine.Beans is: pea, broad bean, soybean, red bean, mung bean etc.
2, the sweetener, 0.1-1% acid, the nutrition fortifier 0.1-0.5% that in said mixture, add the interpolation 1-10% that handles well in advance, incorporation time 10-25 minute.
3, the fruits and vegetables mixture mass that stirs is pressed into 1~10 millimeter thickness with extruder, is cut into sheet then.
4, the fruit and vegetable tablet that makes is used microwave drying, bake out temperature is 50-80 ℃, 750W, and 2-5 minute, moisture content got product with In Aluminium Foil Packing below 10%.
5, the single fruit and vegetable tablet with above-mentioned different colours or taste is superimposed as the compound fruit and vegetable sheet.
6, folder jam or filling material are processed the compound fruit and vegetable sheet through sterilization (temperature is 70-80 ℃, time 3-5 minute) between fruit and vegetable tablet.
7, described fruit and vegetable tablet, wherein sweetener is that white granulated sugar or xylitol, acid are that citric acid, spices are that banana aldehyde (thirteen spice), its composition of nutrition fortifier are the mixture of B B-complex powder 30% (Main Ingredients and Appearance is VA 21%, VB1 22%, VB2 11%, VC 30%, VE 16%) and mineral matter powder 70% (Main Ingredients and Appearance is edible potassium chloride 19%, calcium lactate 22%, ferrous gluconate 28%, zinc gluconate 18%, L-selenomethionine 13%).
This reality invention has following advantage: since after a large amount of ripe listings of fruits and vegetables through the slurrying deposit, can accomplish long-term production, avoided tangible dull and rush season; In addition, the time of product high-temperature process is short, and the high-temperature process operation is few, has reduced the nutrition leak of product; The 3rd, when producing fruit, vegetable juice, carried out protecting look, the enzyme that goes out handles, and makes fruit, vegetable juice keep original color and luster; The 4th, product can multiple fruits and vegetables mix and match, the balanced nutrition of product, and can carry out fortification in the technology, remedy the loss that process causes; The 5th, according to the difference of fruits and vegetables color, can make the compound fruit and vegetable sheet of different colours combination; Increased the kind of product; Technology has been carried out the seasoning processing simultaneously, also can make sandwich fruit and vegetable tablet, has increased the local flavor of product; The consumer can select consumption according to the hobby of oneself, has increased competitiveness of product.
The specific embodiment
Embodiment 1:
Product consists of:
Red date slurry 70%
Slaking soybean mud 10%
Slaking cornstarch 16%
White granulated sugar 3%
Acid 0.5%
Spices 0.1%
Composite nourishing energizing agent 0.4%
Product preparation method is following:
The preparation of red date slurry:
Red date through selected, cleaning, stoning, stripping and slicing, soften, pull an oar, protect look, the enzyme that goes out, concentrate, the UHTS operation processes.
1) selected cleaning: rot clean surface dirt or impurity in the removal red date.
2) stoning: artificial or mechanical stoning.
3) stripping and slicing is softening: raw material is cut into the 2cm*2cm fritter, cools off after 10 minutes through 95-100 ℃ of hot water treatment to get final product.
4) making beating of squeezing the juice: through 15000 change min the juice extractor thinning processing.
5) protect look, enzyme goes out: the fruit color stabilizer is sodium sulfite (Na 2SO 3) and the compound ingredients of natrium citricum, wherein sodium sulfite (Na 2SO 3) 0.001%, natrium citricum 0.019%; Regulate pulp PH=4.5, the fruit slurry after protecting look is sent into beater, adds screw press and further pulls an oar, and again with the plate type heat exchanger heating anti-brown stain of enzyme of going out, enzyme-removal temperature is that 85 ℃, time are 6 minutes.
6) homogeneous: the 40-60Mpa high pressure homogenizer carries out homogeneous, and fineness reaches the 120-130 order.
7) concentrate: concentrate 3 hours in the vacuum concentration equipment, vacuum 0.07MPa, 60 ℃ of temperature make in the material solid content reach 60% and get final product.
8) adopt the UHT ultra high temperature short time sterilization then, sterilization temperature is 135 ± 1 ℃, time 3-5 second, promptly gets and concentrates the pure slurry of fruit, and can places environment below 10 ℃ to store in sterile non-toxic seal Plastic Drum, can guarantee the quality 1 year.
(2) preparation of nutrition fruit and vegetable tablet
1, utilize soybean utilization colloid mill beans mud in small, broken bits behind the fruit, vegetable juice, 10-30% boiling shortening of above-mentioned preparation, slaking cornstarch to mix incorporation time 5-15 minute with mixing and blending machine.
2, the sweetener that in said mixture, adds, acid, nutrition fortifier mixed 15 minutes.
3, the fruits and vegetables mixture mass that stirs is pressed into 6 millimeters thickness with extruder, is cut into sheet then.
4, the fruit and vegetable tablet that makes is used microwave drying, bake out temperature is 60 ℃, 750W, and 4 minutes, moisture content got product with In Aluminium Foil Packing below 10%.
Sweetener be white granulated sugar, spices thirteen spice; Its composition of nutrition fortifier is the mixture of B B-complex powder 30% (composition is VA21%, VB1 22%, VB2 11%, VC 30%, VE 16%) and mineral matter powder 70% (composition is edible potassium chloride 19%, calcium lactate 22%, ferrous gluconate 28%, zinc gluconate 18%, L-selenomethionine 13%).Acid is a citric acid.
4, the mixture mass that stirs is pressed into 6 millimeters thickness with extruder, is cut into sheet then.
5, the fruit and vegetable tablet that makes is used microwave drying, bake out temperature is 60 ℃, 750W, and 3 minutes, moisture content got product with In Aluminium Foil Packing below 10%.
Embodiment 2:
Product consists of:
Apple pulp 35%
Spinach slurry 21%
Slaking broad bean mud 20%
Slaking potato starch 18%
White granulated sugar 5%
Acid 0.5%
Spices 0.2%
Composite nourishing energizing agent 0.3%
Product preparation method is following:
1, the apple pulp slurry obtains.
1) selected cleaning: remove the fruit that rots in the fruit, and surperficial dirt or impurity.
2) peeling stoning: manual work or machine barking stoning.
3) stripping and slicing is softening: raw material is cut into the 2cm*2cm fritter, cools off after softening 5 minutes through 95 ℃ of hot water to get final product.
4) making beating of squeezing the juice: through 15000 change min the juice extractor thinning processing.
5) protect look, enzyme goes out: the fruit color stabilizer is sodium sulfite (Na 2SO 3) and the compound ingredients of natrium citricum, wherein sodium sulfite (Na 2SO 3) 0.001%, natrium citricum 0.019%; Regulate pulp PH=3.5, the fruit slurry after protecting look is sent into beater, adds screw press and further pulls an oar, and again with the plate type heat exchanger heating anti-brown stain of enzyme of going out, enzyme-removal temperature is that 84 ℃, time are 6 minutes.
6) homogeneous: the 45Mpa high pressure homogenizer carries out homogeneous, and fineness reaches 90 orders.
7) concentrate: concentrate 2 hours in the vacuum concentration equipment, vacuum 0.04MPa, 40 ℃ of temperature make in the material solid content reach 60% and get final product.
8) adopt the UHT ultra high temperature short time sterilization then, sterilization temperature is 135 ± 1 ℃, time 3-5 second, promptly gets and concentrates the pure slurry of fruit, and can places environment below 10 ℃ to store in sterile non-toxic seal Plastic Drum, can guarantee the quality 1 year.
2, spinach slurry thickened pulp obtains.
1) selected cleaning: remove the vegetables that rot in the fresh vegetables, and surperficial dirt or impurity.
2) go the root impurity elimination: manual work or machinery go the root impurity elimination.
3) protect look: the method that vegetables are protected look is to add color stabilizer sodium carbonate (Na 2CO 3), wherein blanching temperature is 83 ℃, regulates the PH=8.5 of water, adds sodium carbonate (Na in the water 2CO 3) 0.01%, the blanching time is 3 minutes, sends into beater after the vegetables after protecting look drain.
4) enzyme of pulling an oar, go out adds screw press further pulls an oar, through 15000 change min the juice extractor thinning processing, again with the plate type heat exchanger heating anti-brown stain of enzyme of going out, enzyme-removal temperature is that 85 ℃, time are 8 minutes.
5) homogeneous: the 40Mpa high pressure homogenizer carries out homogeneous, and fineness reaches the 90-120 order.
6) concentrate: concentrate 2 hours in the vacuum concentration equipment, vacuum 0.07MPa, 60 ℃ of temperature make in the material solid content reach 60% and get final product.
7) adopt the UHT ultra high temperature sterilization then, sterilization temperature is 135 ± 1 ℃, time 3-5 second, promptly gets the pure slurry of enriching vegetable, and can places environment below 10 ℃ to store in sterile non-toxic seal Plastic Drum, can guarantee the quality 1 year.
(2) preparation of nutrition fruit and vegetable tablet
1, utilize that broad bean mud utilizes colloid mill to obtain beans mud behind the fruit, vegetable juice, shortening of above-mentioned preparation, the slaking potato starch mixes with mixing and blending machine,
Incorporation time 11 minutes.
3, in said mixture, add white granulated sugar 5%, acid 0.5%, spices 0.2%, the nutrition fortifier of handling well in advance 0.3%, incorporation time 21 minutes.Its composition of nutrition fortifier is the mixture of B B-complex powder 30% (composition is VA 21%, VB1 22%, VB2 11%, VC 30%, VE 16%) and mineral matter powder 70% (composition is edible potassium chloride 19%, calcium lactate 22%, ferrous gluconate 28%, zinc gluconate 18%, L-selenomethionine 13%).Spices is a thirteen spice, and acid is a citric acid.
4, the mixture mass that stirs is pressed into 6 millimeters thickness with extruder, is cut into sheet then.
5, the fruit and vegetable tablet that makes is used microwave drying, bake out temperature is 60 ℃, 750W, and 4 minutes, moisture content got product with In Aluminium Foil Packing below 10%.
Instance 3: the preparation method is with example 2
Product consists of:
Red date slurry 12%
Wolfberry fruit syrup 10%
Apple pulp 15%
Cucumber slurry 18%
Celery slurry 10%
Slaking mashed peas 10%
Slaking cornstarch 16%
White granulated sugar 8%
Acid 0.4%
Spices 0.3%
Composite nourishing energizing agent 0.3%
Product preparation method is following:
1, pulping process is identical with the pulping process of fruit, vegetables in the summary of the invention.
2, utilize red date slurry 12%, wolfberry fruit syrup 10%, apple pulp 15%, the cucumber 18% of above-mentioned preparation; Celery slurry 10%; Utilize colloid mill mashed peas in small, broken bits (fineness 120 orders) 10%, slaking cornstarch 16% major ingredient to mix incorporation time 15 minutes with mixing and blending machine with beans behind the shortening.
3, in said mixture, add white granulated sugar 8%, acid 0.5%, spices 0.3%, the nutrition fortifier of handling well in advance 0.3%, incorporation time 23 minutes.
4, the mixture mass that stirs is pressed into 6 millimeters thickness with extruder, is cut into sheet then.
5, the fruit and vegetable tablet that makes is used microwave drying, bake out temperature is 60 ℃, 750W, and 4 minutes, moisture content got product with In Aluminium Foil Packing below 10%.
Its composition of nutrition fortifier is the mixture of B B-complex powder 30% (composition is VA 21%, VB1 22%, VB2 11%, VC 30%, VE 16%) and mineral matter powder 70% (composition is edible potassium chloride 19%, calcium lactate 22%, ferrous gluconate 28%, zinc gluconate 18%, L-selenomethionine 13%).Spices is a thirteen spice, and acid is a citric acid.
Instance 4:
Hawthorn slurry 13%
Sweet orange slurry 10%
Spinach slurry 12%
Carrot paste 18%
Celery slurry 10%
Slaking soybean mud 10%
Slaking potato starch 15%
White granulated sugar 10%
Acid 1%
Spices 0.5%
Composite nourishing energizing agent 0.5%
1, pulping process is identical with the pulping process of fruit, vegetables in the summary of the invention.
2, utilize hawthorn slurry 13%, sweet orange slurry 10%, spinach slurry 12%, the carrot paste 18% of above-mentioned preparation; Celery slurry 10%; Utilize colloid mill soybean mud in small, broken bits (fineness 120 orders) 10%, slaking potato starch 15% major ingredient to mix incorporation time 15 minutes with mixing and blending machine with beans behind the shortening.
3, in said mixture, add white granulated sugar 8%, acid 0.5%, spices 0.3%, the nutrition fortifier of handling well in advance 0.3%, incorporation time 23 minutes.
4, the mixture mass that stirs is pressed into 6 millimeters thickness with extruder, is cut into sheet then.
5, the fruit and vegetable tablet that makes is used microwave drying, bake out temperature is 60 ℃, 750W, and 5 minutes, moisture content got product with In Aluminium Foil Packing below 10%.
Its composition of nutrition fortifier is the mixture of B B-complex powder 30% (composition is VA 21%, VB1 22%, VB2 11%, VC 30%, VE 16%) and mineral matter powder 70% (composition is edible potassium chloride 19%, calcium lactate 22%, ferrous gluconate 28%, zinc gluconate 18%, L-selenomethionine 13%).Spices is a thirteen spice, and acid is a citric acid.
Instance 5:
Pears slurry 21%
Muskmelon slurry 12%
Strawberry slurry 10%
Red date slurry 19%
Crushed pumpkin 10%
Slaking mashed peas 12%
Slaking potato starch 10%
Xylitol 1.5%
Acid 3%
Spices 0.5%
Composite nourishing energizing agent 1%
1, pulping process is identical with the pulping process of fruit, vegetables in the summary of the invention.
2, utilize pears slurry 21%, muskmelon slurry 12%, strawberry slurry 10%, the red date slurry 19% of above-mentioned preparation; Crushed pumpkin 10%; Utilize colloid mill mashed peas in small, broken bits (fineness 130 orders) 12%, slaking potato starch 10% major ingredient to mix incorporation time 15 minutes with mixing and blending machine with beans behind the shortening.
3, in said mixture, add xylitol 1.5%, acid 3%, spices 0.5%, the nutrition fortifier of handling well in advance 1%, incorporation time 24 minutes.
Its composition of nutrition fortifier is the mixture of B B-complex powder 30% (composition is VA 21%, VB1 22%, VB2 11%, VC 30%, VE 16%) and mineral matter powder 70% (composition is edible potassium chloride 19%, calcium lactate 22%, ferrous gluconate 28%, zinc gluconate 18%, L-selenomethionine 13%).Spices is a thirteen spice, and acid is a citric acid.
4, the mixture mass that stirs is pressed into 7 millimeters thickness with extruder, is cut into sheet then.
5, the fruit and vegetable tablet that makes is used microwave drying, bake out temperature is 62 ℃, 750W, and 5 minutes, moisture content was used below 10%
In Aluminium Foil Packing gets product.
Instance 6:
Longan slurry 12%
Grape slurry 20%
Orange slurry 12%
Tomato slurry 17%
Cucumber slurry 13%
Slaking soybean mud 11%
Slaking cornstarch 11%
Xylitol 1.5%
Acid 1.5%
Spices 0.5%
Composite nourishing energizing agent 0.5%
1, pulping process is identical with the pulping process of fruit, vegetables in the summary of the invention.
2, utilize longan slurry 12%, grape slurry 20%, orange slurry 12%, the tomato slurry 17% of above-mentioned preparation; Cucumber slurry 13%; Utilize colloid mill soybean mud in small, broken bits (fineness 130 orders) 11%, slaking cornstarch 11% major ingredient to mix incorporation time 14 minutes with mixing and blending machine with beans behind the shortening.
3, in said mixture, add xylitol 1.5%, acid 1.5%, spices 0.5%, the nutrition fortifier of handling well in advance 0.5%, incorporation time 24 minutes.
Its composition of nutrition fortifier is the mixture of B B-complex powder 30% (composition is VA 21%, VB1 22%, VB2 11%, VC 30%, VE 16%) and mineral matter powder 70% (composition is edible potassium chloride 19%, calcium lactate 22%, ferrous gluconate 28%, zinc gluconate 18%, L-selenomethionine 13%).Spices is a thirteen spice, and acid is a citric acid.
4, the mixture mass that stirs is pressed into 7 millimeters thickness with extruder, is cut into sheet then.
5, the fruit and vegetable tablet that makes is used microwave drying, bake out temperature is 62 ℃, 750W, and 5 minutes, moisture content got product with In Aluminium Foil Packing below 10%.
Instance 7:
Banana pulp 10%
Crushed pumpkin 19%
Carrot paste 14%
Tomato slurry 16%
Wax gourd slurry 10%
Slaking mung bean mud 14%
Slaking cornstarch 13%
Xylitol 1%
Acid 1.5%
Spices 0.5%
Composite nourishing energizing agent 1%
1, pulping process is identical with the pulping process of fruit, vegetables in the summary of the invention.
2, utilize banana pulp 10%, crushed pumpkin 19%, carrot paste 14%, the tomato slurry 16% of above-mentioned preparation; Wax gourd slurry 10%; Utilize colloid mill mung bean mud in small, broken bits (fineness 130 orders) 14%, slaking cornstarch 11% major ingredient to mix incorporation time 14 minutes with mixing and blending machine with beans behind the shortening.
3, in said mixture, add xylitol 1%, acid 1.5%, spices 0.5%, the nutrition fortifier of handling well in advance 1%, incorporation time 25 minutes.
Its composition of nutrition fortifier is the mixture of B B-complex powder 30% (composition is VA 21%, VB1 22%, VB2 11%, VC 30%, VE 16%) and mineral matter powder 70% (composition is edible potassium chloride 19%, calcium lactate 22%, ferrous gluconate 28%, zinc gluconate 18%, L-selenomethionine 13%).Spices is a thirteen spice, and acid is a citric acid.
4, the mixture mass that stirs is pressed into 7 millimeters thickness with extruder, is cut into sheet then.
5, the fruit and vegetable tablet that makes is used microwave drying, bake out temperature is 62 ℃, 750W, and 5 minutes, moisture content got product with In Aluminium Foil Packing below 10%.
Instance 8:
Carrot paste 70%
Slaking red bean mud 11%
Slaking potato starch 15%
Xylitol 1%
Acid 1.5%
Spices 0.5%
Composite nourishing energizing agent 1%
1, pulping process is identical with the pulping process of fruit, vegetables in the summary of the invention.
2, utilize the carrot paste 70% of above-mentioned preparation, utilize colloid mill red bean mud in small, broken bits (fineness 150 orders) 11%, slaking potato starch 15% major ingredient to mix incorporation time 15 minutes with mixing and blending machine with beans behind the shortening.
3, in said mixture, add xylitol 1%, acid 1.5%, spices 0.5%, the nutrition fortifier of handling well in advance 1%, incorporation time 25 minutes.
Its composition of nutrition fortifier is the mixture of B B-complex powder 30% (composition is VA 21%, VB1 22%, VB2 11%, VC 30%, VE 16%) and mineral matter powder 70% (composition is edible potassium chloride 19%, calcium lactate 22%, ferrous gluconate 28%, zinc gluconate 18%, L-selenomethionine 13%).Spices is a thirteen spice, and acid is a citric acid.
4, the mixture mass that stirs is pressed into 5 millimeters thickness with extruder, is cut into sheet then.
5, the fruit and vegetable tablet that makes is used microwave drying, bake out temperature is 62 ℃, 750W, and 5 minutes, moisture content got product with In Aluminium Foil Packing below 10%.
The product compliance test result:
Usually insomnia and dreamful sleep can cause second day listless, health is tired out, for a long time like this with unfavorable physical and mental health.What to eat good for insomnia and dreamful sleep so? We are divided into two groups of tests of 60 people to 120 people, and took these article 80 restrain half an hour before experimental group was slept, take 20 days continuously after, wherein experimental group has 53 people's sleeper effects fine (control group is 42 people), can improve sleep quality.It is thus clear that product has good action to improving sleep quality.

Claims (3)

1. fruit and vegetable tablet, said fruit and vegetable tablet consists of: red date slurry 70%, slaking soybean mud 10%, slaking cornstarch 16%, white granulated sugar 3%, acid 0.5%, spices 0.1%, composite nourishing energizing agent 0.4%,
Said fruit and vegetable tablet can be made by following method:
(1) red date slurry preparation:
Red date through selected, cleaning, stoning, stripping and slicing, soften, pull an oar, protect look, the enzyme that goes out, concentrate, the UHTS operation processes;
1) selected cleaning: rot clean surface dirt or impurity in the removal red date;
2) stoning: artificial or mechanical stoning;
3) stripping and slicing is softening: raw material is cut into the 2cm*2cm fritter, cools off after 10 minutes through 95-100 ℃ of hot water treatment to get final product;
4) making beating of squeezing the juice: through 15000 change min the juice extractor thinning processing;
5) protect look, enzyme goes out: the fruit color stabilizer is the compound ingredients of sodium sulfite and natrium citricum, wherein sodium sulfite 0.001%, natrium citricum 0.019%; Regulate pulp PH=4.5, the fruit slurry after protecting look is sent into beater, adds screw press and further pulls an oar, and again with the plate type heat exchanger heating anti-brown stain of enzyme of going out, enzyme-removal temperature is that 85 ℃, time are 6 minutes;
6) homogeneous: the 40-60Mpa high pressure homogenizer carries out homogeneous, and fineness reaches the 120-130 order;
7) concentrate: concentrate 3 hours in the vacuum concentration equipment, vacuum 0.07MPa, 60 ℃ of temperature make in the material solid content reach 60% and get final product;
8) adopt the UHT ultra high temperature short time sterilization then, sterilization temperature is 135 ± 1 ℃, time 3-5 second, promptly gets and concentrates the pure slurry of fruit, and can places environment below 10 ℃ to store in sterile non-toxic seal Plastic Drum, can guarantee the quality 1 year;
(2) preparation of nutrition fruit and vegetable tablet
1) utilize soybean utilization colloid mill beans mud in small, broken bits behind the fruit, vegetable juice, boiling shortening of above-mentioned preparation, slaking cornstarch to mix incorporation time 5-15 minute with mixing and blending machine;
2) sweetener that in said mixture, adds, acid, nutrition fortifier mixed 15 minutes;
3) the fruits and vegetables mixture mass that stirs is pressed into 6 millimeters thickness with extruder, is cut into sheet then;
4) fruit and vegetable tablet that makes is used microwave drying, bake out temperature is 60 ℃, 750W, and 4 minutes, moisture content got product with In Aluminium Foil Packing below 10%;
Sweetener is that white granulated sugar, spices are that thirteen spice, its composition of nutrition fortifier are the mixture of B B-complex powder 30% and mineral matter powder 70%; The B B-complex powder consists of VA 21%, VB1 22%, VB2 11%, VC 30%, VE 16%, and mineral matter powder composition is edible potassium chloride 19%, calcium lactate 22%, ferrous gluconate 28%, zinc gluconate 18%, L-selenomethionine 13%; Acid is a citric acid;
5), the mixture mass that stirs is pressed into 6 millimeters thickness with extruder, be cut into sheet then;
6), the fruit and vegetable tablet that makes is used microwave drying, bake out temperature is 60 ℃, 750W, and 3 minutes, moisture content got product with In Aluminium Foil Packing below 10%.
2. fruit and vegetable tablet, said fruit and vegetable tablet consists of:
Apple pulp 35%, spinach slurry 21%, slaking broad bean mud 20%, slaking potato starch 18%, white granulated sugar 5%, acid 0.5%
Spices 0.2%, composite nourishing energizing agent 0.3%;
Said fruit and vegetable tablet preparation method is following:
(1) obtaining of apple pulp slurry:
1) selected cleaning: remove the fruit that rots in the fruit, and surperficial dirt or impurity;
2) peeling stoning: manual work or machine barking stoning;
3) stripping and slicing is softening: raw material is cut into the 2cm*2cm fritter, cools off after softening 5 minutes through 95 ℃ of hot water to get final product;
4) making beating of squeezing the juice: through 15000 change min the juice extractor thinning processing;
5) protect look, enzyme goes out: the fruit color stabilizer is the compound ingredients of sodium sulfite and natrium citricum, wherein sodium sulfite 0.001%, natrium citricum 0.019%; Regulate pulp PH=3.5, the fruit slurry after protecting look is sent into beater, adds screw press and further pulls an oar, and again with the plate type heat exchanger heating anti-brown stain of enzyme of going out, enzyme-removal temperature is that 84 ℃, time are 6 minutes;
6) homogeneous: the 45Mpa high pressure homogenizer carries out homogeneous, and fineness reaches 90 orders;
7) concentrate: concentrate 2 hours in the vacuum concentration equipment, vacuum 0.04MPa, 40 ℃ of temperature make in the material solid content reach 60% and get final product;
8) adopt the UHT ultra high temperature short time sterilization then, sterilization temperature is 135 ± 1 ℃, time 3-5 second, promptly gets and concentrates the pure slurry of fruit, and can places environment below 10 ℃ to store in sterile non-toxic seal Plastic Drum, can guarantee the quality 1 year;
(2) spinach slurry thickened pulp obtains;
1) selected cleaning: remove the vegetables that rot in the fresh vegetables, and surperficial dirt or impurity;
2) go the root impurity elimination: manual work or machinery go the root impurity elimination;
3) protect look: the method that vegetables are protected look is to add color stabilizer sodium carbonate (Na 2CO 3), wherein blanching temperature is 83 ℃, regulates the PH=8.5 of water, adds sodium carbonate (Na in the water 2CO 3) 0.01%, the blanching time is 3 minutes, sends into beater after the vegetables after protecting look drain;
4) enzyme of pulling an oar, go out adds screw press further pulls an oar, through 15000 change min the juice extractor thinning processing, again with the plate type heat exchanger heating anti-brown stain of enzyme of going out, enzyme-removal temperature is that 85 ℃, time are 8 minutes;
5) homogeneous: the 40Mpa high pressure homogenizer carries out homogeneous, and fineness reaches the 90-120 order;
6) concentrate: concentrate 2 hours in the vacuum concentration equipment, vacuum 0.07MPa, 60 ℃ of temperature make in the material solid content reach 60% and get final product;
7) adopt the UHT ultra high temperature sterilization then, sterilization temperature is 135 ± 1 ℃, time 3-5 second, promptly gets the pure slurry of enriching vegetable, and can places environment below 10 ℃ to store in sterile non-toxic seal Plastic Drum, can guarantee the quality 1 year;
(3) preparation of nutrition fruit and vegetable tablet
1), utilizes that broad bean mud utilizes colloid mill to obtain beans mud behind the fruit, vegetable juice, shortening of above-mentioned preparation, the slaking potato starch mixes with mixing and blending machine, incorporation time 11 minutes;
2), in said mixture, add white granulated sugar 5%, acid 0.5%, spices 0.2%, the nutrition fortifier of handling well in advance 0.3%, incorporation time 21 minutes.Its composition of nutrition fortifier is the mixture of B B-complex powder 30% and mineral matter powder 70%.B B-complex powder composition is VA 21%, VB1 22%, VB2 11%, VC 30%, VE 16%, and mineral matter powder 70% composition is edible potassium chloride 19%, calcium lactate 22%, ferrous gluconate 28%, zinc gluconate 18%, L-selenomethionine 13%; Spices is a thirteen spice, and acid is a citric acid;
3), the mixture mass that stirs is pressed into 6 millimeters thickness with extruder, be cut into sheet then;
4), the fruit and vegetable tablet that makes is used microwave drying, bake out temperature is 60 ℃, 750W, and 4 minutes, moisture content got product with In Aluminium Foil Packing below 10%.
3. like the production method of right 1 or 2 said a kind of fruit and vegetable tablets, comprise the steps:
(1) fruit thickened pulp preparation:
1) selected cleaning: remove the fruit that rots in the fresh fruit, and surperficial dirt or impurity;
2) peeling stoning: manual work or machine barking stoning;
3) stripping and slicing is softening: raw material is cut into the 2cm*2cm fritter, cools off after softening 0-20 minute through 95-100 ℃ of hot water to get final product;
4) making beating of squeezing the juice: through 15000 change min the juice extractor thinning processing;
5) protect look, enzyme goes out: the fruit color stabilizer is sodium sulfite (Na 2SO 3) and the compound ingredients of natrium citricum, wherein sodium sulfite (Na 2SO 3) 0.001%, natrium citricum 0.019%, using dosage 0.02%; Regulate pulp PH=3.5-5.5, the fruit slurry after protecting look is sent into beater, adds screw press and further pulls an oar, and again with the plate type heat exchanger heating anti-brown stain of enzyme of going out, enzyme-removal temperature is that 80-90 ℃, time are 5-10 minute;
6) homogeneous: the 40-60Mpa high pressure homogenizer carries out homogeneous, and fineness reaches the 80-150 order;
7) concentrate: concentrate 2-4 hour in the vacuum concentration equipment, vacuum 0.04-0.1MPa, makes in the material solid content reach 60-80% and gets final product by temperature 40-70 ℃;
8) adopt the UHT ultra high temperature short time sterilization then, sterilization temperature is 135 ± 1 ℃, time 3-5 second, promptly gets and concentrates the pure slurry of fruit, and can is in sterile non-toxic seal Plastic Drum;
(2) preparation of vegetables thickened pulp:
1) selected cleaning: remove the vegetables that rot in the fresh vegetables, and surperficial dirt or impurity;
2) go the root impurity elimination: manual work or machinery go the root impurity elimination;
3) protect look: the method that vegetables are protected look is to add color stabilizer sodium carbonate (Na 2CO 3), wherein blanching temperature is 80-93 ℃, regulates the PH=7.5-9 of water, adds sodium carbonate (Na in the water 2CO 3) 0.01%, the blanching time is 2-4 minute, sends into beater after the vegetables after protecting look drain;
4) enzyme of pulling an oar, go out adds screw press further pulls an oar, through 15000 change min the juice extractor thinning processing, again with the plate type heat exchanger heating anti-brown stain of enzyme of going out, enzyme-removal temperature is that 80-90 ℃, time are 5-10 minute;
5) homogeneous: the 40-60Mpa high pressure homogenizer carries out homogeneous, and fineness reaches the 80-150 order;
6) concentrate: concentrate 2-4 hour in the vacuum concentration equipment, vacuum 0.04-0.1MPa, makes in the material solid content reach 60-80% and gets final product by temperature 40-70 ℃;
7) adopt the UHT ultra high temperature sterilization then, sterilization temperature is 135 ± 1 ℃, time 3-5 second, promptly gets the pure slurry of enriching vegetable, and can places environment below 10 ℃ to store in sterile non-toxic seal Plastic Drum;
(3) preparation of fruit and vegetable tablet
1), utilize above-mentioned preparation the fruits and vegetables thickened pulp, with shortening after beans utilize colloid mill beans mud in small, broken bits, aging starch to mix incorporation time 5-15 minute with mixing and blending machine;
2), in said mixture, add sweetener, 0.1-1% acid, the nutrition fortifier 0.1-0.5% of 1-10%, incorporation time 10-25 minute;
3), the fruits and vegetables mixture mass that stirs is pressed into 1~10 millimeter thickness with extruder, be cut into sheet then;
4), the fruit and vegetable tablet that makes is used microwave drying, bake out temperature is 50-80 ℃, 750W, and 2-5 minute, moisture content got product with In Aluminium Foil Packing below 10%;
5), the single fruit and vegetable tablet with above-mentioned different colours or taste is superimposed as the compound fruit and vegetable sheet;
6), folder jam or filling material processed the compound fruit and vegetable sheet through sterilization (temperature is 70-80 ℃, time 3-5 minute) between fruit and vegetable tablet.
CN2012101681580A 2012-05-28 2012-05-28 Fruit and vegetable chips and production method thereof Active CN102715465B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2012101681580A CN102715465B (en) 2012-05-28 2012-05-28 Fruit and vegetable chips and production method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2012101681580A CN102715465B (en) 2012-05-28 2012-05-28 Fruit and vegetable chips and production method thereof

Publications (2)

Publication Number Publication Date
CN102715465A true CN102715465A (en) 2012-10-10
CN102715465B CN102715465B (en) 2013-11-13

Family

ID=46941450

Family Applications (1)

Application Number Title Priority Date Filing Date
CN2012101681580A Active CN102715465B (en) 2012-05-28 2012-05-28 Fruit and vegetable chips and production method thereof

Country Status (1)

Country Link
CN (1) CN102715465B (en)

Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103099144A (en) * 2013-02-25 2013-05-15 刘娅 Preparation method of red dates chip
CN103211177A (en) * 2013-03-07 2013-07-24 广西壮族自治区农业科学院农产品加工研究所 Method for preparing a freeze-drying crisp fruit and vegetable piece
CN103300375A (en) * 2013-06-27 2013-09-18 叶建斌 Crisp chip for reinforcing qi and nourishing blood and preparation method thereof
CN103340362A (en) * 2013-06-14 2013-10-09 宁夏天瑞产业集团现代农业有限公司 Composite fruit and vegetable crisp chip and manufacturing method thereof
CN103461844A (en) * 2013-08-31 2013-12-25 徐州绿之野生物食品有限公司 Wild vegetable crisp chips and preparation method thereof
CN103478625A (en) * 2013-08-31 2014-01-01 徐州绿之野生物食品有限公司 Cedrela sinensis crisps and preparation method thereof
CN103549321A (en) * 2013-11-13 2014-02-05 宁夏天瑞产业集团现代农业有限公司 Crisp eggplant chips and preparation method thereof
CN104012889A (en) * 2013-11-30 2014-09-03 安徽恋尚你食品有限公司 Healthcare lemon crisp chips and making method thereof
CN104686951A (en) * 2013-12-06 2015-06-10 成都锦汇科技有限公司 Apple chewing tablet containing sandwich and manufacture method thereof
CN104686949A (en) * 2013-12-06 2015-06-10 成都锦汇科技有限公司 Banana chewing tablet and manufacturing method thereof
CN104686948A (en) * 2013-12-06 2015-06-10 成都锦汇科技有限公司 Apple chewing tablet and manufacture method thereof
CN104824663A (en) * 2015-04-14 2015-08-12 陈瑶 Grain bean-vegetable fruit full-nutrition food sheet and preparation method thereof
CN105831641A (en) * 2016-03-31 2016-08-10 宾阳县鑫海食品有限公司 Preparation method of non-oil-fried fruit and vegetable crisp chips
CN106262049A (en) * 2016-08-10 2017-01-04 汪恒森 A kind of Bulbus Allii perfume (or spice) Shredded kelp
CN106562278A (en) * 2016-10-19 2017-04-19 广东龙香食品有限公司 Making process for vegetable stuffing

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101558900A (en) * 2009-05-20 2009-10-21 河南省新郑奥星实业有限公司 Fruit and vegetable concentrated tablet and preparation method thereof
CN102224911A (en) * 2011-05-30 2011-10-26 福建农林大学 Processing method of leisure food

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101558900A (en) * 2009-05-20 2009-10-21 河南省新郑奥星实业有限公司 Fruit and vegetable concentrated tablet and preparation method thereof
CN102224911A (en) * 2011-05-30 2011-10-26 福建农林大学 Processing method of leisure food

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
叶绍友: "天然酸山枣片的制作工艺", 《福建农业》 *
纳文娟 等: "枣片生产工艺的研究", 《农产品加工》 *
许牡丹 等: "枣片真空干燥方式的比较研究", 《食品科技》 *

Cited By (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103099144A (en) * 2013-02-25 2013-05-15 刘娅 Preparation method of red dates chip
CN103211177A (en) * 2013-03-07 2013-07-24 广西壮族自治区农业科学院农产品加工研究所 Method for preparing a freeze-drying crisp fruit and vegetable piece
CN103340362B (en) * 2013-06-14 2015-11-18 宁夏天瑞产业集团现代农业有限公司 A kind of crisp of fruits and vegetables compound and preparation method thereof
CN103340362A (en) * 2013-06-14 2013-10-09 宁夏天瑞产业集团现代农业有限公司 Composite fruit and vegetable crisp chip and manufacturing method thereof
CN103300375A (en) * 2013-06-27 2013-09-18 叶建斌 Crisp chip for reinforcing qi and nourishing blood and preparation method thereof
CN103300375B (en) * 2013-06-27 2014-06-11 叶建斌 Crisp chip for reinforcing qi and nourishing blood and preparation method thereof
CN103461844A (en) * 2013-08-31 2013-12-25 徐州绿之野生物食品有限公司 Wild vegetable crisp chips and preparation method thereof
CN103478625A (en) * 2013-08-31 2014-01-01 徐州绿之野生物食品有限公司 Cedrela sinensis crisps and preparation method thereof
CN103549321A (en) * 2013-11-13 2014-02-05 宁夏天瑞产业集团现代农业有限公司 Crisp eggplant chips and preparation method thereof
CN104012889A (en) * 2013-11-30 2014-09-03 安徽恋尚你食品有限公司 Healthcare lemon crisp chips and making method thereof
CN104686949A (en) * 2013-12-06 2015-06-10 成都锦汇科技有限公司 Banana chewing tablet and manufacturing method thereof
CN104686948A (en) * 2013-12-06 2015-06-10 成都锦汇科技有限公司 Apple chewing tablet and manufacture method thereof
CN104686951A (en) * 2013-12-06 2015-06-10 成都锦汇科技有限公司 Apple chewing tablet containing sandwich and manufacture method thereof
CN104824663A (en) * 2015-04-14 2015-08-12 陈瑶 Grain bean-vegetable fruit full-nutrition food sheet and preparation method thereof
CN105831641A (en) * 2016-03-31 2016-08-10 宾阳县鑫海食品有限公司 Preparation method of non-oil-fried fruit and vegetable crisp chips
CN106262049A (en) * 2016-08-10 2017-01-04 汪恒森 A kind of Bulbus Allii perfume (or spice) Shredded kelp
CN106562278A (en) * 2016-10-19 2017-04-19 广东龙香食品有限公司 Making process for vegetable stuffing

Also Published As

Publication number Publication date
CN102715465B (en) 2013-11-13

Similar Documents

Publication Publication Date Title
CN102715465B (en) Fruit and vegetable chips and production method thereof
CN105851994A (en) Processing method of pitaya peel jam
CN104664509A (en) Fruit and vegetable juice, fruit and vegetable juice beverage and preparation method of fruit and vegetable juice
CN102084966A (en) Production method of kudzu root and sweet potato instant noodles
KR101775766B1 (en) Manufacturing method for Rubus coreanus noodles and cooking Method thereof
CN105053835A (en) Vegetable fine dried noodles having efficacy of assisting in reducing blood sugar
CN104738468A (en) Processing method of tea-flavored potato chips
CN104304382A (en) Preparation method of Chinese yam red bean cookies
CN104171784A (en) Blueberry and ficus carica composite jam and preparation method thereof
CN105053472A (en) Fruit and vegetable flavored wax gourd slice production method
KR100414953B1 (en) The process of making Korean herb medicine kimchi for costitutional group
KR100753358B1 (en) Slices of shiitake mushroom preserved in honey and manufacturing process thereof
KR100753356B1 (en) Slices of shiitake mushroom preserved in soy sauce and manufacturing process thereof
CN105166780A (en) Carrot and potato cake production method
CN104738452A (en) Production process of potato and pumpkin cake
CN106387267A (en) Manufacturing method of guava preserved fruits
CN105029303A (en) Processing technology of potato puffed food with bacon taste
CN105029307A (en) Preparation process of flavored potato chips
CN103989074A (en) Aloe health noodles and preparation method thereof
CN103815309A (en) Processing method of instant vegetable cakes
CN105166781A (en) Making technology of potato chips with taste of apples
CN105166744A (en) Nutritional purple sweet potato sandwich preparing method
CN105053879A (en) Production method of a spicy and hot candied Benincasa hispida
CN103989073A (en) Lotus root health noodles and preparation method thereof
CN104381900A (en) Preparation method of honeydew lotus root

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