CN103190627A - Preparation method of freeze-dried medlar - Google Patents

Preparation method of freeze-dried medlar Download PDF

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Publication number
CN103190627A
CN103190627A CN2013101604748A CN201310160474A CN103190627A CN 103190627 A CN103190627 A CN 103190627A CN 2013101604748 A CN2013101604748 A CN 2013101604748A CN 201310160474 A CN201310160474 A CN 201310160474A CN 103190627 A CN103190627 A CN 103190627A
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matrimony vine
liquid
rinsing
concentration
temperature
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CN2013101604748A
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Chinese (zh)
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张志年
张奎昌
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张志年
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Priority to CN2013101604748A priority Critical patent/CN103190627A/en
Publication of CN103190627A publication Critical patent/CN103190627A/en

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Abstract

The invention discloses a preparation method of freeze-dried medlar, belonging to the field of processing of health food. The technical scheme is as follows: the preparation method comprises the following steps of: selecting fresh and dry first-level medlar dried fruit, washing out dust and impurity, fishing out, draining water, protecting color, hardening, soaking in sugar, carrying out vacuum freeze drying, packing and the like, to prepare the ready-to-eat health food after being unsealed can be prepared, wherein the moisture content is less than 4%. Compared with the product prepared by a conventional dry process, the product prepared by the method can preferably remove the peculiar smell, can effectively store the effective active ingredients and the bioactive substances, can keep the original taste, is integrated in appearance, and is invariant in color and luster, is the leisure health food since the medlar fruit is brittle, crisp, fragrant and sweet, is more suitable for being taken by people during leisure time, travel and field operation, and is convenient to eat.

Description

The preparation method of a kind of freeze-drying matrimony vine
Technical field
The present invention relates to the health food manufacture field, particularly the preparation method of a kind of freeze-drying matrimony vine.
Background technology
Matrimony vine is the dry mature fruit of Solanaceae deciduous plant Lycium barbrum L..The fruit of Chinese wolfberry is traditional conventional Chinese medicine simply, and the beginning is stated from Shennong's Herbal, classifies as top gradely, and the fruit of Chinese wolfberry is flat, flavor is sweet, and Compendium of Material Medica claims it to have effects such as kidney tonifying, moistening lung, production of sperm benefit gas.Modern pharmacology is introduced, this product have strengthen immunity, delay senility, pharmacological actions such as anti-liver injury, hypoglycemic, reducing blood lipid, sex hormone sample, antifatigue (Pharmacopoeia of People's Republic of China. the clinical application notice, version in 2010, prepared slices of Chinese crude drugs volume, state pharmacopoeia commission compiles. Chinese Medicine science and technology publishing house, 2011.4 the 1149th pages).Because matrimony vine has pharmacological effect, be again the useful tonic that eats simultaneously, health ministry has been listed matrimony vine in first dietotherapeutic Resource TOC.
Raising along with people's living standard, people are to the pursuit of health idea, the healthy food of fashion is continually developed the demand that satisfies people of introducing to the market, matrimony vine is more and more paid attention to by people as a kind of health food, and products such as the matrimony vine sheet that emerge in large numbers in market, matrimony vine cake, medlar juice beverage, medlar preserved fruit, Wolfberry powder had both enriched the desire to purchase that part crowd has also been satisfied in market.Along with the fast pace demand of people's life, people spy wishes that matrimony vine can obtain the nutritional supplementation of health with healthy with the food situation supply the market of leisure, instant when easily enjoying life.
Summary of the invention
The purpose of this invention is to provide a kind of preparation method of freezing matrimony vine.
For achieving the above object, the technical solution used in the present invention is:
(1) selects materials: select fresh dried or refrigerate good one-level dried fruit of lycium barbarum, insert in the water rinsing and pull drop moisture to the greatest extent after rinsing is clean out except dust, impurity;
(2) protect look: the matrimony vine of the most moisture of drop after the rinsing is immersed in the colour protecting liquid, its colour protecting liquid is selected citric acid, sodium ascorbate for use, concentration is respectively 1.5-3.5% and 0.025-0.5% by the mass fraction ratio, matrimony vine is put into this liquid to exceed material 2-3cm liquid level degree of being, after 4-8min is boiled in heating, take out and use water rinse 30 minutes, pull drop moisture to the greatest extent out;
(3) cure process: the matrimony vine after above-mentioned rinsing is clean in time be immersed in concentration by mass fraction than being the calcium chloride (CaCl of 0.7-0.9% 2) and the sodium sulfite mixed liquor of 0.1-0.15% in soaked 10-12 hour, carry out cure process, per 100 kilograms of matrimony vine raw materials need 90-100 kilogram mixed liquor, pick up after soaking with clear water rinsing 3-5 time, remove remaining curing agent, it is standby to drain away the water;
(4) sugaring: compound concentration is 8-12%(W/V) the Arabic liquid glucose of L-, quantity is determined according to the size of raw material and pot; Heat water to 70 ℃, add arabinose, stir and make its dissolving; Press the amount of liquid glucose, adding concentration is 0.15-0.3%(W/V) citric acid; After liquid glucose prepares, the above-mentioned matrimony vine that drains away the water poured into boil 3-5min in the pot, adjust sugar concentration, make it remain on 10%, stop heating, treat that temperature is down to below 35 ℃, add flavoring essence 0.15-0.2% by matrimony vine and liquid glucose total weight percent and stir evenly, pour in the dip tank, flooded 35-40 hour, pull draining sugar liquid out, standby;
Above rinsing, draining, drop liquid glucose process all should be avoided with ironware goods splendid attire, in order to avoid the matrimony vine brown stain with bamboo square-bottomed bamboo basket splendid attire;
(5) vacuum freeze drying: with the matrimony vine of draining sugar liquid behind the above-mentioned dipping, put into the stainless steel pallet, send in the low temperature refrigerator and be chilled to-38 ℃ in advance, change over to rapidly in the freeze drying box, when treating that products temperature reaches-30 ℃, open vavuum pump; When reaching 450Pa, vacuum begins shelf heating gradient increased temperature, keep 2.5h at-25 ℃,-20 ℃ keep 1.5h, and-15 ℃ keep 2.5h, observe when treating that naked eyes cannot see that ice crystal exists the goods from the perspective window, shelf temperature is grown to 55-65 ℃, constant temperature 10-12 hour, 30-35 ℃ of parsing-desiccation stage, constant temperature 7-8 hour, whole process hothouse vacuum pressure is 350-450Pa, and the product moisture content is below 4%;
(6) packing: at 20 ℃ ± 2 ℃, carry out the oxygen scavenging packaging of all size in the environment of relative humidity<50% as required, in packing, add oxygen scavenger and remove residual oxygen fully, adopt oxygen barrier simultaneously, every the good packaging material of wet performance.
The L-arabinose
The L-arabinose is to obstruct from corncob, extract in the pericarp hemicellulose, the five carbon atom sugar that separate and obtain, arabinose is otherwise known as, its sugariness is half of sucrose, L-arabinose itself is difficult to be absorbed by alimentary canal, even long-term eating can not brought adverse effect to health yet, human body there is not toxicity, the part that is not used in vivo can be discharged metabolism and the absorption that suppresses sucrose from urine, therefore auxiliary blood sugar reducing function is arranged, the L-arabinose is as a kind of sugar low in calories, can suppress to raise because taking in the blood sugar that sucrose causes, prevention and the treatment disease relevant with hyperglycaemia be played the effect of assistant hypoglycemic; Can reach the effect that reduces blood sugar by the absorption of the sucrose in the high fat high-carbonhydrate diet of effective inhibition; Can reduce and stable blood glucose value, thereby play protection and repairing pancreas, the effect of prevention diabetes.The change effect of skeletal muscle fibre composition of L-arabinose influences the growth of stomach fat tissue by the domination glycolysis to glycosyloxyization, and the change of this muscle fibre ratio has the effect that improves type II diabetes and obesity.The most significant effect of L-arabinose is to suppress sucrase active in the human small intestine, thereby regulate human body to the excessive absorption of sucrose, it can also activate in enteron aisle simultaneously, the propagation beneficial bacterium, improve metabolic function, can regulate blood sugar, blood fat and minimizing fat accumulation, make it in fat-reducing, the application prospect of aspects such as control diabetes is good, also has combing skeletal muscle in addition, effects such as sterilizing oral, the L-arabinose has solved the contradiction that not only keeps the health of sweet taste but also green health, the L-arabinose, have hypoglycemic and protect kidney, relax bowel, toxin-expelling and face nourishing, beauty and skin care, regulate blood sugar, the effects such as fat fat-reducing of dispelling are widely used in the specific crowd of " three high surpass " abroad as raw material.In May, 2008, the L-arabinose is " new resource food " by the health ministry approval.
The freeze-drying matrimony vine that the inventive method makes is a kind of Kaifeng instant type food.
Mixed liquor with citric acid and sodium ascorbate boils, and the appearance luster of FRUCTUS LYCII is remained unchanged.
The purpose of cure process is that raw material is played induration, do not cause raw material in heating process by well-done, also can make product keep its brittleness and hardness effectively, putting into concentration simultaneously is 0.2-0.3%(W/V) sodium sulfite, can play color-protecting function to goods better.
Adopt candy, sugaring method, can make in the sugar dipping FRUCTUS LYCII, make whole pulp dipping sugar even, appropriateness is moderate, the sugaring process needs the time of boiling is controlled, and has both reached and has soaked sugared purpose and keep not well-done, the shape invariance of fruit, and it is excessive and remove to adopt gradient-heated to be conducive to the FRUCTUS LYCII internal moisture, can prevent in addition that Yin Wendu from rising sharply causes that the pulp epidermis chaps, and influences the FRUCTUS LYCII good looking appearance.Because the vacuum of vacuum freeze drying is very high, absolute pressure reaches 350-450Pa, under certain heating-up temperature and the condition of time, moisture is deviate from from the solid-state gaseous state that is converted into, the volatile compound that its production process produces also removes from product thereupon, has the obvious product appearance smell effect that improves.And the freeze-drying process material is in the low temperature anaerobic state always, also is conducive to suppress the generation of smell substance.Freeze-dried products keeps former material figure, shape invariance, good looking appearance, color and luster homogeneous, characteristics that the crisp shortcake of taste is fragrant and sweet, freeze-dried products can improve the storage rate of bioactive ingredients, the water content of freeze-dried products is lower than 4%, can make goods prolong storage life effectively, also be convenient to storage and transportation simultaneously.
Beneficial effect of the present invention: product processing is grasped strict boiling time, makes matrimony vine remove green flavor, makes it thoroughly well cooked but not mushy, keeps look, flavor, the shape of its fruit constant;
The present invention comprehensively prepares effect and the indicator of costs, increase under few situation at cost, change ways such as the common vacuum cold of matrimony vine, oven dry, sugaring, make and a kind ofly do not lose original flavor, profile is complete, color and luster is constant, the fragrant and sweet all good a kind of novel leisure food of the crisp shortcake of its FRUCTUS LYCII, improve processing quality, can realize suitability for industrialized production.Adopt vacuum freeze drying both can improve the storage rate of bioactivator in the raw material matrimony vine, also can intactly keep bioactivator; Compare with traditional dry-making method of dried, the present invention utilizes the high and low characteristics of temperature of charge of the vacuum of vacuum freeze drying, fully remove the smell substance that exists in the goods and suppress its further generation, reached the good peculiar smell effect that removes, wait the technology of heating power dried product to compare with the conventional oven dry of matrimony vine, the present invention utilizes that wet stock keeps the characteristics of low temperature drying always in the vacuum freeze drying process, can preserve its effective active composition effectively;
The present invention selects the L-arabinose as sweetener, and the L-arabinose can suppress because taking in the blood sugar rising that sucrose causes, and the disease that prevention and treatment are relevant with hyperglycaemia plays the effect of assistant hypoglycemic, so be conducive to diabetes patient; The L-arabinose can also activate in enteron aisle, breed beneficial bacterium simultaneously, improves metabolic function, can regulate blood sugar, blood fat and minimizing fat accumulation, so suitable obese people is edible, in addition, the L-arabinose has the effect of combing skeletal muscle, sterilizing oral;
Compare with common matrimony vine dried product, the suitable especially people of goods of the present invention carry instant when leisure, travelling, field work.
The specific embodiment
Embodiment 1
Select fresh dried or refrigerate 50 kilograms of good one-level dried fruit of lycium barbarum, insert in the water rinsing except dust, impurity, pull out after rinsing is clean, drop is moisture to the greatest extent, with drop after the rinsing to the greatest extent the matrimony vine of moisture be immersed in contain concentration by mass fraction than being in the colour protecting liquid of 1.5% citric acid and 0.5% sodium ascorbate, its liquid level exceeds material 2-3cm, boils 5 minutes, take out and to pull out after 30 minutes with water rinse, drop use up in time be immersed in behind the moisture concentration by mass fraction than the calcium chloride (CaCl that is 0.9% 2) and 0.15% sodium sulfite mixed liquor in, soaked 10 hours, carry out cure process, per 100 kilograms of matrimony vine raw materials need 90-100 kilogram mixed liquor, pick up after soaking with clear water rinsing 3-5 time, remove remaining curing agent, after draining away the water, carry out sugaring, fetch water 90 kilograms and be heated to 70 ℃, add the L-arabinose, stirring makes dissolving, make its concentration reach 10%(W/V), adding concentration by the amount of liquid glucose is 0.25%(W/V) citric acid, after liquid glucose prepares, add the matrimony vine after the cure process rinsing, boiled 3 minutes, adjust sugar concentration and remain on 10%, stop heating, treat that temperature is down to below 35 ℃, add flavoring essence 150 grams, stir evenly and pour in the dip tank, flooded 35 hours, pull draining sugar liquid out, pack in the stainless steel pallet, send in the low temperature refrigerator and be chilled to-38 ℃ in advance, change over to rapidly in the freeze drying box, when treating that products temperature reaches-30 ℃, the vavuum pump of opening an account, begin during vacuum 450Pa shelf heating gradient increased temperature was kept 2.5 hours at-25 ℃ ,-20 ℃ keep 1.5h,-15 ℃ kept 2.5 hours, carry out vacuum freeze drying, 65 ℃ of lyophilization stage shelf heating-up temperatures, constant temperature 10 hours, 35 ℃ of parsing-desiccation phase temperature, kept constant temperature 7 hours, dry absolute pressure keeps 350-450Pa always, product moisture content 3.3%, at 20 ± 2 ℃, relative humidity namely gets product after putting into conventional oxygen scavenger sealing less than the packaging bag of adopting high density polyethylene (HDPE) (HDPE) in 50% the environment as required at last.
Embodiment 2
Select fresh dried or refrigerate 100 kilograms of good one-level dried fruit of lycium barbarum, insert in the water rinsing except dust, impurity, pull out after rinsing is clean, drop is moisture to the greatest extent, with drop after the rinsing to the greatest extent the matrimony vine of moisture be immersed in contain concentration by mass fraction than being in the colour protecting liquid of 3.5% citric acid and 0.1% sodium ascorbate, its liquid level exceeds material 2-3cm, boils 8 minutes, take out and to pull out after 30 minutes with water rinse, drop use up in time be immersed in behind the moisture concentration by mass fraction than the calcium chloride (CaCl that is 0.7% 2) and 0.12% sodium sulfite mixed liquor in, soaked 12 hours, carry out cure process, per 100 kilograms of matrimony vine raw materials need 90-100 kilogram mixed liquor, pick up after soaking with clear water rinsing 3-5 time, remove remaining curing agent, after draining away the water, carry out sugaring, fetch water 90 kilograms and be heated to 70 ℃, add the L-arabinose, stirring makes dissolving, make its concentration reach 10%(W/V), adding concentration by the amount of liquid glucose is 0.3%(W/V) citric acid, after liquid glucose prepares, add the matrimony vine after the cure process rinsing, boiled 5 minutes, adjust sugar concentration and remain on 10%, stop heating, treat that temperature is down to below 35 ℃, add flavoring essence 200 grams, stir evenly and pour in the dip tank, flooded 40 hours, pull draining sugar liquid out, pack in the stainless steel pallet, send in the low temperature refrigerator and be chilled to-38 ℃ in advance, change over to rapidly in the freeze drying box, when treating that products temperature reaches-30 ℃, the vavuum pump of opening an account, begin during vacuum 450Pa shelf heating gradient increased temperature was kept 2.5 hours at-25 ℃ ,-20 ℃ keep 1.5h,-15 ℃ kept 2.5 hours, carry out vacuum freeze drying, 55 ℃ of lyophilization stage shelf heating-up temperatures, constant temperature 12 hours, 30 ℃ of parsing-desiccation phase temperature, kept constant temperature 8 hours, dry absolute pressure keeps 350-450Pa always, product moisture content 3.8%, at 20 ± 2 ℃, relative humidity namely gets product after putting into conventional oxygen scavenger sealing less than the packaging bag of adopting high density polyethylene (HDPE) (HDPE) in 50% the environment as required at last.
Embodiment 3
Select fresh dried or refrigerate 100 kilograms of good one-level dried fruit of lycium barbarum, insert in the water rinsing except dust, impurity, pull out after rinsing is clean, drop is moisture to the greatest extent, with drop after the rinsing to the greatest extent the matrimony vine of moisture be immersed in contain concentration by mass fraction than being in the colour protecting liquid of 2.5% citric acid and 0.25% sodium ascorbate, its liquid level exceeds material 2-3cm, boils 4 minutes, take out and to pull out after 30 minutes with water rinse, drop use up in time be immersed in behind the moisture concentration by mass fraction than the calcium chloride (CaCl that is 0.8% 2) and 0.10% sodium sulfite mixed liquor in, soaked 11 hours, carry out cure process, per 100 kilograms of matrimony vine raw materials need 90-100 kilogram mixed liquor, pick up after soaking with clear water rinsing 3-5 time, remove remaining curing agent, after draining away the water, carry out sugaring, fetch water 90 kilograms and be heated to 70 ℃, add the L-arabinose, stirring makes dissolving, make its concentration reach 10%(W/V), adding concentration by the amount of liquid glucose is 0.15%(W/V) citric acid, after liquid glucose prepares, add the matrimony vine after the cure process rinsing, boiled 4 minutes, adjust sugar concentration and remain on 10%, stop heating, treat that temperature is down to below 35 ℃, add flavoring essence 180 grams, stir evenly and pour in the dip tank, flooded 36 hours, pull draining sugar liquid out, pack in the stainless steel pallet, send in the low temperature refrigerator and be chilled to-38 ℃ in advance, change over to rapidly in the freeze drying box, when treating that products temperature reaches-30 ℃, the vavuum pump of opening an account, begin during vacuum 450Pa shelf heating gradient increased temperature was kept 2.5 hours at-25 ℃ ,-20 ℃ keep 1.5h,-15 ℃ kept 2.5 hours, carry out vacuum freeze drying, 60 ℃ of lyophilization stage shelf heating-up temperatures, constant temperature 11 hours, 33 ℃ of parsing-desiccation phase temperature, kept constant temperature 7.5 hours, dry absolute pressure keeps 350-450Pa always, product moisture content 3.6%, at 20 ± 2 ℃, relative humidity namely gets product after putting into conventional oxygen scavenger sealing less than the packaging bag of adopting high density polyethylene (HDPE) (HDPE) in 50% the environment as required at last.

Claims (1)

1. the preparation method of a freeze-drying matrimony vine is characterized in that comprising following processing step:
(1) selects materials: select fresh dried or refrigerate good one-level dried fruit of lycium barbarum, insert in the water rinsing and pull drop moisture to the greatest extent after rinsing is clean out except dust, impurity;
(2) protect look: the matrimony vine of the most moisture of drop after the rinsing is immersed in the colour protecting liquid, its colour protecting liquid is selected citric acid, sodium ascorbate for use, concentration is respectively 1.5-3.5% and 0.025-0.5% by the mass fraction ratio, matrimony vine is put into this liquid to exceed material 2-3cm liquid level degree of being, after 4-8min is boiled in heating, take out and use water rinse 30 minutes, pull drop moisture to the greatest extent out;
(3) cure process: the matrimony vine after above-mentioned rinsing is clean in time be immersed in concentration by mass fraction than being the calcium chloride (CaCl of 0.7-0.9% 2) and the sodium sulfite mixed liquor of 0.1-0.15% in soaked 10-12 hour, carry out cure process, per 100 kilograms of matrimony vine raw materials need 90-100 kilogram mixed liquor, pick up after soaking with clear water rinsing 3-5 time, remove remaining curing agent, it is standby to drain away the water;
(4) sugaring: compound concentration is 8-12%(W/V) the Arabic liquid glucose of L-, quantity is determined according to the size of raw material and pot; Heat water to 70 ℃, add arabinose, stir and make its dissolving; Press the amount of liquid glucose, adding concentration is 0.15-0.3%(W/V) citric acid; After liquid glucose prepares, the above-mentioned matrimony vine that drains away the water poured into boil 3-5min in the pot, adjust sugar concentration, make it remain on 10%, stop heating, treat that temperature is down to below 35 ℃, add flavoring essence 0.15-0.2% by matrimony vine and liquid glucose total weight percent and stir evenly, pour in the dip tank, flooded 35-40 hour, pull draining sugar liquid out, standby;
Above rinsing, draining, drop liquid glucose process all should be avoided with ironware goods splendid attire, in order to avoid the matrimony vine brown stain with bamboo square-bottomed bamboo basket splendid attire;
(5) vacuum freeze drying: with the matrimony vine of draining sugar liquid behind the above-mentioned dipping, put into the stainless steel pallet, send in the low temperature refrigerator and be chilled to-38 ℃ in advance, change over to rapidly in the freeze drying box, when treating that products temperature reaches-30 ℃, open vavuum pump; When reaching 450Pa, vacuum begins shelf heating gradient increased temperature, keep 2.5h at-25 ℃,-20 ℃ keep 1.5h, and-15 ℃ keep 2.5h, observe when treating that naked eyes cannot see that ice crystal exists the goods from the perspective window, shelf temperature is grown to 55-65 ℃, constant temperature 10-12 hour, 30-35 ℃ of parsing-desiccation stage, constant temperature 7-8 hour, whole process hothouse vacuum pressure is 350-450Pa, and the product moisture content is below 4%;
(6) packing: at 20 ℃ ± 2 ℃, carry out the oxygen scavenging packaging of all size in the environment of relative humidity<50% as required, in packing, add oxygen scavenger and remove residual oxygen fully, adopt oxygen barrier simultaneously, every the good packaging material of wet performance.
CN2013101604748A 2013-05-05 2013-05-05 Preparation method of freeze-dried medlar CN103190627A (en)

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Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103504244A (en) * 2013-09-29 2014-01-15 范宏伟 Technical method for drying yellow onion
CN103549317A (en) * 2013-11-08 2014-02-05 徐州绿之野生物食品有限公司 Processing method for grain-dipped flavor chili
CN103976304A (en) * 2014-05-21 2014-08-13 广西恩度食品有限公司 Preparation method of freeze-dried Chinese wolfberry
CN104126650A (en) * 2014-08-11 2014-11-05 巴州黑果枸杞生物科技有限公司 Processing method of Lycium Ruthenicum
CN104472666A (en) * 2014-11-18 2015-04-01 新疆精杞神枸杞开发有限责任公司 Desulfurization processing method of dried wolfberry
CN104921006A (en) * 2015-04-06 2015-09-23 青海清华博众生物技术有限公司 Chinese wolfberry drying method
CN105557981A (en) * 2015-12-25 2016-05-11 湖南尔康制药股份有限公司 Processing method of freeze-dried Chinese wolfberry fruits
CN106107767A (en) * 2016-06-23 2016-11-16 江西农业大学 A kind of preparation method of Passifolra edulis lyophilizing dried fruits
CN106666034A (en) * 2016-12-02 2017-05-17 云南省林业科学院 Manufacturing method of olive preserved fruit
CN107927675A (en) * 2017-12-04 2018-04-20 安徽泓顺源生物科技有限公司 A kind of melissa flour producing process

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CN1263724A (en) * 2000-02-29 2000-08-23 王自贵 Process for antistaling fresh wolfberry fruit
KR20080001689A (en) * 2007-11-16 2008-01-03 이준호 Food utilizing sturgeon
CN101181055A (en) * 2007-12-14 2008-05-21 华南理工大学 Method for preparing low sugar health care medlar preserved fruit
JP2008156294A (en) * 2006-12-25 2008-07-10 Lion Corp Myoblast activator
CN102113544A (en) * 2011-03-28 2011-07-06 韩红雯 Processing process for freeze-drying fresh Chinese wolfberry fruits under vacuum
CN102132879A (en) * 2011-03-28 2011-07-27 韩红雯 Process for freezing and drying medlar powder in vacuum

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1263724A (en) * 2000-02-29 2000-08-23 王自贵 Process for antistaling fresh wolfberry fruit
JP2008156294A (en) * 2006-12-25 2008-07-10 Lion Corp Myoblast activator
KR20080001689A (en) * 2007-11-16 2008-01-03 이준호 Food utilizing sturgeon
CN101181055A (en) * 2007-12-14 2008-05-21 华南理工大学 Method for preparing low sugar health care medlar preserved fruit
CN102113544A (en) * 2011-03-28 2011-07-06 韩红雯 Processing process for freeze-drying fresh Chinese wolfberry fruits under vacuum
CN102132879A (en) * 2011-03-28 2011-07-27 韩红雯 Process for freezing and drying medlar powder in vacuum

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103504244A (en) * 2013-09-29 2014-01-15 范宏伟 Technical method for drying yellow onion
CN103504244B (en) * 2013-09-29 2015-04-08 范宏伟 Technical method for drying yellow onion
CN103549317A (en) * 2013-11-08 2014-02-05 徐州绿之野生物食品有限公司 Processing method for grain-dipped flavor chili
CN103976304A (en) * 2014-05-21 2014-08-13 广西恩度食品有限公司 Preparation method of freeze-dried Chinese wolfberry
CN103976304B (en) * 2014-05-21 2016-06-15 广西恩度高科技股份有限公司 The preparation method of a kind of freeze-drying matrimony vine
CN104126650A (en) * 2014-08-11 2014-11-05 巴州黑果枸杞生物科技有限公司 Processing method of Lycium Ruthenicum
CN104472666A (en) * 2014-11-18 2015-04-01 新疆精杞神枸杞开发有限责任公司 Desulfurization processing method of dried wolfberry
CN104921006A (en) * 2015-04-06 2015-09-23 青海清华博众生物技术有限公司 Chinese wolfberry drying method
CN105557981A (en) * 2015-12-25 2016-05-11 湖南尔康制药股份有限公司 Processing method of freeze-dried Chinese wolfberry fruits
CN105557981B (en) * 2015-12-25 2018-03-06 宁夏中宁县尚江南枸杞制品有限公司 A kind of processing method of lyophilized matrimony vine
CN106107767A (en) * 2016-06-23 2016-11-16 江西农业大学 A kind of preparation method of Passifolra edulis lyophilizing dried fruits
CN106666034A (en) * 2016-12-02 2017-05-17 云南省林业科学院 Manufacturing method of olive preserved fruit
CN107927675A (en) * 2017-12-04 2018-04-20 安徽泓顺源生物科技有限公司 A kind of melissa flour producing process

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Application publication date: 20130710