CN102948704A - Minitype purple sweet potato food and processing food thereof - Google Patents

Minitype purple sweet potato food and processing food thereof Download PDF

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Publication number
CN102948704A
CN102948704A CN2012104140331A CN201210414033A CN102948704A CN 102948704 A CN102948704 A CN 102948704A CN 2012104140331 A CN2012104140331 A CN 2012104140331A CN 201210414033 A CN201210414033 A CN 201210414033A CN 102948704 A CN102948704 A CN 102948704A
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Prior art keywords
sweet potato
food
purple sweet
quick
steamed
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CN2012104140331A
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Chinese (zh)
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CN102948704B (en
Inventor
葛传奇
谢志宏
姚明
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芜湖市富瑞达食品有限公司
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Abstract

The invention relates to healthcare, convenient and fast food and a processing method thereof and particularly relates to minitype purple sweet potato food and a processing food thereof. The minitype purple sweet potato food is prepared by processing main raw materials such as whole flour of purple sweet potatoes, sweet potatoes and the like and being matched with auxiliary raw materials such as maltose, milk powder and the like which are rich in nutrition, low in cost and easily available, representing in a form of a minitype purple sweet potato, remains nutrient elements contained in the original fruit to the maximum extent, does not contain any pigment and is chewy in taste, fresh and sweet in flavor so as to be suitable for consumers in all the age groups. The healthcare, convenient and fast food is suitable for the crowd with hyperlipidemia, high blood pressure and immunosuppression, remarkable in effect of reducing blood fat and blood pressure and complete in color, aroma and taste, has the effects of reducing the blood pressure, enriching the blood, invigorating qi, moistening the lung and beautifying, is honored as a healthcare space food in Japanese. Meanwhile, the food is purple because of containing abundant anthocyanin, is universally accepted as the first anticancer healthcare food in the world, is ideal, natural and health-care and has the characteristics of sufficient raw materials, low cost and high product added value.

Description

A kind of mini purple sweet potato food and processing method thereof

 

Technical field

The present invention relates to a kind of health type convenient instant food and processing method thereof, specifically relate to a kind of mini purple sweet potato food and processing method thereof.

Background technology

Purple potato is rich in selenium and anthocyanidin; selenium is cancer-resisting substance, and anthocyanidin is a kind of organic oxidation-resistant active material, and it can protect human body to avoid the damage of the harmful substance of free radical; strengthening blood vessel elasticity; improve the smoothness of the circulatory system and enhancement skin, inflammation-inhibiting and allergy, there is effect unique the aspects such as pliability of improving the joint; can significantly strengthen body immunity; reduce blood fat, prevent cancer, cross presenility, atherosclerotic, reduce blood pressure.

Purple potato is introduced a fine variety evening in China, purple potato dishes is still rare in Chinese meal at present, along with the raising of people's living standard, searching and research and development have the novel foodstuff resource of specific health care, are the focuses of food and Nutritional studies development field always.Cellulose content is up to the purple potato of 4.16mg/g and spend clearly, and its anticancer function is 20 times of Ordinary Sweet Potatoes, more far above other vegetables, therefore is a kind of healthy new food that is worthy to be popularized.

Summary of the invention

In order to solve the deficiencies in the prior art, the invention provides a kind of mini purple sweet potato food and processing method thereof.

The technical solution used in the present invention is as follows:

A kind of mini purple sweet potato food is characterized in that, in total weight percent, is made by following component: the ratio of purple sweet potato whole powder is 10~15 %, and the ratio of sweet potato is 83~89 %, and the ratio of maltose is 0.5~1 %, and the ratio of milk powder is 0.5~1 %.

Further, preparation method's step of described purple sweet potato whole powder is as follows:

(1) raw material is checked and accepted

Select the purple sweet potato of fresh purple pulp, form is normal, the potato agllutination real, potato meat is delicate, crude fibre is few, smooth surface, free from flaw, without scab, the odorless heart, without hindering mashed, free from insect pests;

(2) clean

After using first clear water moistening, in immersing circulating water, clean or place in the scroll washing machine and clean, dirt and the impurity on purple sweet potato surface are washed off, the earth of pocket on the potato face is scrubbed clean with brush, in cleaning process, need to keep the flowing water cleaning;

(3) peel, stripping and slicing or beat bar, select

For the purple sweet potato of cleaning, dig immediately the potato skin of clean purple sweet potato surface and recess with stainless steel knife, epidermis is cut only, and old muscle is cut only, be cut into bulk, or purple sweet potato broken into the strip of given size;

The peeling thickness is wanted evenly, keeps the potato face smooth without vestige, notes peeling, stripping and slicing or beat bar, will put it into immediately in the circulating water after selecting;

(4) maintenance

Adopt the color stabilizer of 20~30 ppm to carry out maintenance, color stabilizer pH value is 4~5, and soak time 3 hours to prevent and treat the oxidizing brown stain of freezing process, keeps product color, and nutritional labeling is had protective effect;

(5) steamed

After cleaning up, row dish, drop to the greatest extent moisture, enter to steam, first with the steamer preheating, place on the layer frame of steam box by level with being about to steaming plate before entering to steam, heating immediately heats up;

Steamed temperature is 98~120 ℃, and the steamed time is 7~10 minutes, and steam pressure is 2~6 Mpa;

(6) oven dry

With drying plant dry 2 hours, 45~50 ℃ of control temperature, control moisture is below 6~9 %;

(7) fragmentation

It is ground into Powdered with screw type crusher;

(8) powder process

With beater disintegrating machine it is ground into fineness at 180~220 orders again.

Preferably, color stabilizer is L-cysteine or citric acid in the described step (4).

Further, preparation method's step of described sweet potato is as follows:

(1) raw material is checked and accepted

The elongated shape sweet potato that selection skin red heart is white, nothing is gone mouldy, have no mechanical damage, diameter is 4~6 cm;

(2) clean

Dirt and the impurity on sweet potato surface are washed off, soaked ten minutes with the watery hydrochloric acid of 0.05 %, temperature remains on 14~16 ℃, washes away the appearance acid solution with clear water again, and cleans in flowing water, in cleaning process, keep the flowing water cleaning;

(3) peel, stripping and slicing or beat bar, select

Epidermis and the old muscle of sweet potato are cut only, be cut into again the shape piece of 15~20g, then put into immediately the citric acid solution of 0.5 % and bleached 10 minutes;

(4) steamed

Steamed temperature is 98~115 ℃, and the steamed time is 7~10 minutes, and steam pressure is 2~6 Mpa;

(5) cooling, quick-frozen

After steamed the finishing, 30 minutes 65~70 ℃ of lower cool times, then enter rapidly-30~-40 ℃ of quick-frozens, quick-frozen is to pass through zone of maximum ice crystal formation in 40 minutes, its formed ice crystal diameter is less than 100 μ m, food central temperature after the quick-frozen need reach below-30 ℃, and the product that quick-frozen goes out freezes well;

(6) pack, weigh, seal

Polybag is added a cover date of manufacture on the same day or tasting time limit, selects while packing, tight sealing;

(7) gold inspection

By gold inspection instrument, the sensitivity of gold inspection instrument is Fe φ 1.6, SuS φ 3.0;

(8) vanning, refrigeration

Product having boxing is delivered to immediately below the freezer-18 ℃ and is preserved, and prevents from rising again and thaws.

The processing method of mini purple sweet potato food is characterized in that, step is as follows:

(1) the refrigeration sweet potato thaws, beats mud

Take out the sweet potato of refrigeration, under the natural wind state, thaw, then with screw type crusher the sweet potato that refrigerates further is ground into mud;

(2) allotment, batching

Measure each raw material by proportioning, and place fully mixing of mixer;

(3) typing

Send into and press in the mud device, utilize automatic ration shaping mechanism mud, keep pressing mud process dynamics even, and determine whether needs secondary mud processed, machine-shaping according to the mud extraction uniformity;

(4) skin processed

By the rotation of cylinder starching machine, powder is evenly wrapped up at product surface and fold, concavo-convex place, sieves again;

(5) steamed

Steamed temperature is 98~115 ℃, and the steamed time is 7~10 minutes, and steam pressure is 2~6 Mpa;

(6) baking

With roasting plant baking 10 minutes, complete cutification formed complete purple sweet potato state;

(7) cooling, quick-frozen

Enter rapidly-30~-40 ℃ of quick-frozens, quick-frozen is to pass through zone of maximum ice crystal formation in 40 minutes, and its formed ice crystal diameter is less than 100 μ m, and the food central temperature after the quick-frozen need reach below-30 ℃, and the product that quick-frozen goes out freezes well;

(8) pack, weigh, seal

Polybag is added a cover date of manufacture on the same day or tasting time limit, selects while packing, tight sealing;

(9) gold inspection

By gold inspection instrument, the sensitivity of gold inspection instrument is Fe φ 1.6, SuS φ 3.0;

(10) vanning, refrigeration

Product having boxing is delivered to immediately below the freezer-18 ℃ and is preserved, and prevents from rising again and thaws.

The mini purple sweet potato food of the present invention and processing method thereof, the health food that provides a kind of suitable high fat of blood, hypertension and hypoimmunity crowd to eat, process take purple sweet potato as primary raw material, be equipped with nutritious, the cheap raw materials that are easy to get such as maltose, milk powder, form performance with " mini " small purple sweet potatoes, reducing blood lipid and blood pressure lowering effect are obvious, look good, smell good and taste good.Long-term edible have step-down, enrich blood, the effect of beneficial gas, moistening lung, beauty treatment, be described as in Japan " space health food ".

Simultaneously, because containing abundant anthocyanidin, it presents purple, by universally acknowledged be position first of the anti-cancer health-care food, it is a kind of desirable natural health care, have the raw material abundance, with low cost, the characteristics that added value of product is high, be easy to accepted by the public and promote in market, be suitable for industrialization, large-scale production.

The mini purple sweet potato food of the present invention and processing method thereof, take selected fresh drinamyl sweet potato as raw material, peeling, the baking of employing vapours, fine finishining forms, keep to greatest extent nutrient contained in the former fruit, do not add any pigment mouthfeel chewiness, taste is fresh and sweet, is fit to all age group consumer edible.

The specific embodiment

The present invention is further illustrated below in conjunction with embodiment.

Embodiment 1

One, the preparation of purple sweet potato whole powder:

(1) raw material is checked and accepted

Select the purple sweet potato of fresh purple pulp, form is normal, the potato agllutination real, potato meat is delicate, crude fibre is few, smooth surface, free from flaw, without scab, the odorless heart, without hindering mashed, free from insect pests;

(2) clean

After using first clear water moistening, in immersing circulating water, clean or place in the scroll washing machine and clean, dirt and the impurity on purple sweet potato surface are washed off, the earth of pocket on the potato face is scrubbed clean with brush, in cleaning process, need to keep the flowing water cleaning;

(3) peel, stripping and slicing or beat bar, select

For the purple sweet potato of cleaning, dig immediately the potato skin of clean purple sweet potato surface and recess with stainless steel knife, epidermis is cut only, and old muscle is cut only, be cut into bulk, or purple sweet potato broken into the strip of given size;

The peeling thickness is wanted evenly, keeps the potato face smooth without vestige, notes peeling, stripping and slicing or beat bar, will put it into immediately in the circulating water after selecting;

(4) maintenance

Adopt the color stabilizer of 20~30 ppm to carry out maintenance (color stabilizer is L-cysteine or citric acid), color stabilizer pH value is 4~5, and soak time 3 hours to prevent and treat the oxidizing brown stain of freezing process, keeps product color, and nutritional labeling is had protective effect;

(5) steamed

After cleaning up, row dish, drop to the greatest extent moisture, enter to steam, first with the steamer preheating, place on the layer frame of steam box by level with being about to steaming plate before entering to steam, heating immediately heats up;

Steamed temperature is 98~120 ℃, and the steamed time is 7~10 minutes, and steam pressure is 2~6 Mpa;

(6) oven dry

With drying plant dry 2 hours, 45~50 ℃ of control temperature, control moisture is below 6~9 %;

(7) fragmentation

It is ground into Powdered with screw type crusher;

(8) powder process

With beater disintegrating machine it is ground into fineness at 180~220 orders again.

Two, the preparation of sweet potato:

(1) raw material is checked and accepted

The elongated shape sweet potato that selection skin red heart is white, nothing is gone mouldy, have no mechanical damage, diameter is 4~6 cm;

(2) clean

Dirt and the impurity on sweet potato surface are washed off, soaked ten minutes with the watery hydrochloric acid of 0.05 %, temperature remains on 14~16 ℃, washes away the appearance acid solution with clear water again, and cleans in flowing water, in cleaning process, keep the flowing water cleaning;

(3) peel, stripping and slicing or beat bar, select

Epidermis and the old muscle of sweet potato are cut only, be cut into again the shape piece of 15~20g, then put into immediately the citric acid solution of 0.5 % and bleached 10 minutes;

(4) steamed

Steamed temperature is 98~115 ℃, and the steamed time is 7~10 minutes, and steam pressure is 2~6 Mpa;

(5) cooling, quick-frozen

After steamed the finishing, 30 minutes 65~70 ℃ of lower cool times, then enter rapidly-30~-40 ℃ of quick-frozens, quick-frozen is to pass through zone of maximum ice crystal formation in 40 minutes, its formed ice crystal diameter is less than 100 μ m, food central temperature after the quick-frozen need reach below-30 ℃, and the product that quick-frozen goes out freezes well;

(6) pack, weigh, seal

Polybag is added a cover date of manufacture on the same day or tasting time limit, selects while packing, tight sealing;

(7) gold inspection

By gold inspection instrument, the sensitivity of gold inspection instrument is Fe φ 1.6, SuS φ 3.0;

(8) vanning, refrigeration

Product having boxing is delivered to immediately below the freezer-18 ℃ and is preserved, and prevents from rising again and thaws.

Three, the processing of mini purple sweet potato food, step is as follows:

(1) the refrigeration sweet potato thaws, beats mud

Take out the sweet potato (sweet potato of step 2 preparation) of refrigeration, under the natural wind state, thaw, then with screw type crusher the sweet potato that refrigerates further is ground into mud;

(2) allotment, batching

Measure each raw material by the purple sweet potato whole powder of 10 %, 89 % sweet potatoes, 0.2 % maltose, 0.8 % milk powder, and place fully mixing of mixer;

(3) typing

Send into and press in the mud device, utilize automatic ration shaping mechanism mud, keep pressing mud process dynamics even, and determine whether needs secondary mud processed, machine-shaping according to the mud extraction uniformity;

(4) skin processed

By the rotation of cylinder starching machine, powder is evenly wrapped up at product surface and fold, concavo-convex place, sieves again;

(5) steamed

Steamed temperature is 98~115 ℃, and the steamed time is 7~10 minutes, and steam pressure is 2~6 Mpa;

(6) baking

With roasting plant baking 10 minutes, complete cutification formed complete purple sweet potato state;

(7) cooling, quick-frozen

Enter rapidly-30~-40 ℃ of quick-frozens, quick-frozen is to pass through zone of maximum ice crystal formation in 40 minutes, and its formed ice crystal diameter is less than 100 μ m, and the food central temperature after the quick-frozen need reach below-30 ℃, and the product that quick-frozen goes out freezes well;

(8) pack, weigh, seal

Polybag is added a cover date of manufacture on the same day or tasting time limit, selects while packing, tight sealing;

(9) gold inspection

By gold inspection instrument, the sensitivity of gold inspection instrument is Fe φ 1.6, SuS φ 3.0;

(10) vanning, refrigeration

Product having boxing is delivered to immediately below the freezer-18 ℃ and is preserved, and prevents from rising again and thaws.

 

Embodiment 2

The processing method of purple sweet potato whole powder, sweet potato and the mini purple sweet potato food of final products is all with embodiment 1.

Difference is, the allotment ratio that the machining of the mini purple sweet potato food of final products adopts is the purple sweet potato whole powder of 11 %, 88 % sweet potatoes, 0.8 % maltose, 0.2 % milk powder.

 

Embodiment 3

The processing method of purple sweet potato whole powder, sweet potato and the mini purple sweet potato food of final products is all with embodiment 1.

Difference is, the allotment ratio that the machining of the mini purple sweet potato food of final products adopts is the purple sweet potato whole powder of 12 %, 87 % sweet potatoes, 0.6 % maltose, 0.4 % milk powder.

 

Embodiment 4

The processing method of purple sweet potato whole powder, sweet potato and the mini purple sweet potato food of final products is all with embodiment 1.

Difference is, the allotment ratio that the machining of the mini purple sweet potato food of final products adopts is the purple sweet potato whole powder of 13 %, 86 % sweet potatoes, 0.3 % maltose, 0.7 % milk powder.

 

Embodiment 5

The processing method of purple sweet potato whole powder, sweet potato and the mini purple sweet potato food of final products is all with embodiment 1.

Difference is, the allotment ratio that the machining of the mini purple sweet potato food of final products adopts is the purple sweet potato whole powder of 14 %, 84.5 % sweet potatoes, 0.5 % maltose, 1 % milk powder.

 

Embodiment 6

The processing method of purple sweet potato whole powder, sweet potato and the mini purple sweet potato food of final products is all with embodiment 1.

Difference is, the allotment ratio that the machining of the mini purple sweet potato food of final products adopts is the purple sweet potato whole powder of 15 %, 83 % sweet potatoes, 1 % maltose, 1 % milk powder.

 

Above content only is that the present invention is conceived example and explanation; under those skilled in the art described specific embodiment is made various modifications or replenish or adopt similar mode to substitute; only otherwise depart from the design of invention or do not surmount this scope as defined in the claims, all should belong to protection scope of the present invention.

Claims (5)

1. one kind mini purple sweet potato food is characterized in that, in total weight percent, is made by following component: the ratio of purple sweet potato whole powder is 10~15 %, and the ratio of sweet potato is 83~89 %, and the ratio of maltose is 0.5~1 %, and the ratio of milk powder is 0.5~1 %.
2. a kind of mini purple sweet potato food according to claim 1 is characterized in that, preparation method's step of described purple sweet potato whole powder is as follows:
(1) raw material is checked and accepted
Select the purple sweet potato of fresh purple pulp, form is normal, the potato agllutination real, potato meat is delicate, crude fibre is few, smooth surface, free from flaw, without scab, the odorless heart, without hindering mashed, free from insect pests;
(2) clean
After using first clear water moistening, in immersing circulating water, clean or place in the scroll washing machine and clean, dirt and the impurity on purple sweet potato surface are washed off, the earth of pocket on the potato face is scrubbed clean with brush, in cleaning process, need to keep the flowing water cleaning;
(3) peel, stripping and slicing or beat bar, select
For the purple sweet potato of cleaning, dig immediately the potato skin of clean purple sweet potato surface and recess with stainless steel knife, epidermis is cut only, and old muscle is cut only, be cut into bulk, or purple sweet potato broken into the strip of given size;
The peeling thickness is wanted evenly, keeps the potato face smooth without vestige, notes peeling, stripping and slicing or beat bar, will put it into immediately in the circulating water after selecting;
(4) maintenance
Adopt the color stabilizer of 20~30 ppm to carry out maintenance, color stabilizer pH value is 4~5, and soak time 3 hours to prevent and treat the oxidizing brown stain of freezing process, keeps product color, and nutritional labeling is had protective effect;
(5) steamed
After cleaning up, row dish, drop to the greatest extent moisture, enter to steam, first with the steamer preheating, place on the layer frame of steam box by level with being about to steaming plate before entering to steam, heating immediately heats up;
Steamed temperature is 98~120 ℃, and the steamed time is 7~10 minutes, and steam pressure is 2~6 Mpa;
(6) oven dry
With drying plant dry 2 hours, 45~50 ℃ of control temperature, control moisture is below 6~9 %;
(7) fragmentation
It is ground into Powdered with screw type crusher;
(8) powder process
With beater disintegrating machine it is ground into fineness at 180~220 orders again.
3. a kind of mini purple sweet potato food according to claim 2 is characterized in that, color stabilizer is L-cysteine or citric acid in the described step (4).
4. a kind of mini purple sweet potato food according to claim 1 is characterized in that, preparation method's step of described sweet potato is as follows:
(1) raw material is checked and accepted
The elongated shape sweet potato that selection skin red heart is white, nothing is gone mouldy, have no mechanical damage, diameter is 4~6 cm;
(2) clean
Dirt and the impurity on sweet potato surface are washed off, soaked ten minutes with the watery hydrochloric acid of 0.05 %, temperature remains on 14~16 ℃, washes away the appearance acid solution with clear water again, and cleans in flowing water, in cleaning process, keep the flowing water cleaning;
(3) peel, stripping and slicing or beat bar, select
Epidermis and the old muscle of sweet potato are cut only, be cut into again the shape piece of 15~20g, then put into immediately the citric acid solution of 0.5 % and bleached 10 minutes;
(4) steamed
Steamed temperature is 98~115 ℃, and the steamed time is 7~10 minutes, and steam pressure is 2~6 Mpa;
(5) cooling, quick-frozen
After steamed the finishing, 30 minutes 65~70 ℃ of lower cool times, then enter rapidly-30~-40 ℃ of quick-frozens, quick-frozen is to pass through zone of maximum ice crystal formation in 40 minutes, its formed ice crystal diameter is less than 100 μ m, food central temperature after the quick-frozen need reach below-30 ℃, and the product that quick-frozen goes out freezes well;
(6) pack, weigh, seal
Polybag is added a cover date of manufacture on the same day or tasting time limit, selects while packing, tight sealing;
(7) gold inspection
By gold inspection instrument, the sensitivity of gold inspection instrument is Fe φ 1.6, SuS φ 3.0;
(8) vanning, refrigeration
Product having boxing is delivered to immediately below the freezer-18 ℃ and is preserved, and prevents from rising again and thaws.
5. such as the processing method of each described mini purple sweet potato food of claim 1~4, it is characterized in that, step is as follows:
(1) the refrigeration sweet potato thaws, beats mud
Take out the sweet potato of refrigeration, under the natural wind state, thaw, then with screw type crusher the sweet potato that refrigerates further is ground into mud;
(2) allotment, batching
Measure each raw material by proportioning, and place fully mixing of mixer;
(3) typing
Send into and press in the mud device, utilize automatic ration shaping mechanism mud, keep pressing mud process dynamics even, and determine whether needs secondary mud processed, machine-shaping according to the mud extraction uniformity;
(4) skin processed
By the rotation of cylinder starching machine, powder is evenly wrapped up at product surface and fold, concavo-convex place, sieves again;
(5) steamed
Steamed temperature is 98~115 ℃, and the steamed time is 7~10 minutes, and steam pressure is 2~6 Mpa;
(6) baking
With roasting plant baking 10 minutes, complete cutification formed complete purple sweet potato state;
(7) cooling, quick-frozen
Enter rapidly-30~-40 ℃ of quick-frozens, quick-frozen is to pass through zone of maximum ice crystal formation in 40 minutes, and its formed ice crystal diameter is less than 100 μ m, and the food central temperature after the quick-frozen need reach below-30 ℃, and the product that quick-frozen goes out freezes well;
(8) pack, weigh, seal
Polybag is added a cover date of manufacture on the same day or tasting time limit, selects while packing, tight sealing;
(9) gold inspection
By gold inspection instrument, the sensitivity of gold inspection instrument is Fe φ 1.6, SuS φ 3.0;
(10) vanning, refrigeration
Product having boxing is delivered to immediately below the freezer-18 ℃ and is preserved, and prevents from rising again and thaws.
CN201210414033.1A 2012-10-26 2012-10-26 Minitype purple sweet potato food and processing food thereof CN102948704B (en)

Priority Applications (1)

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Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
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CN102948704B CN102948704B (en) 2014-04-16

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107041404A (en) * 2017-05-04 2017-08-15 沈前 A kind of imperial glycan natto tablet and preparation method thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101564136A (en) * 2009-05-27 2009-10-28 湖南农业大学 Flavored mashed sweet potato and processing method thereof
CN101810235A (en) * 2010-01-11 2010-08-25 海通食品集团股份有限公司 Mini sweet potato and manufacturing method thereof
CN102224914A (en) * 2011-05-25 2011-10-26 四川白家食品有限公司 Purple sweet potato rice paste and preparation method thereof
CN102356904A (en) * 2011-09-19 2012-02-22 南京农业大学 Composite pulp drink of sweet potatoes and yellow peaches and preparation method thereof
CN102669645A (en) * 2012-06-01 2012-09-19 四川紫金都市农业有限公司 Color retention agent, purple potato flour production method and purple potato flour

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101564136A (en) * 2009-05-27 2009-10-28 湖南农业大学 Flavored mashed sweet potato and processing method thereof
CN101810235A (en) * 2010-01-11 2010-08-25 海通食品集团股份有限公司 Mini sweet potato and manufacturing method thereof
CN102224914A (en) * 2011-05-25 2011-10-26 四川白家食品有限公司 Purple sweet potato rice paste and preparation method thereof
CN102356904A (en) * 2011-09-19 2012-02-22 南京农业大学 Composite pulp drink of sweet potatoes and yellow peaches and preparation method thereof
CN102669645A (en) * 2012-06-01 2012-09-19 四川紫金都市农业有限公司 Color retention agent, purple potato flour production method and purple potato flour

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107041404A (en) * 2017-05-04 2017-08-15 沈前 A kind of imperial glycan natto tablet and preparation method thereof

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