CN103222569A - Lichee-banana composite fruit jam and preparation method thereof - Google Patents
Lichee-banana composite fruit jam and preparation method thereof Download PDFInfo
- Publication number
- CN103222569A CN103222569A CN2013101557751A CN201310155775A CN103222569A CN 103222569 A CN103222569 A CN 103222569A CN 2013101557751 A CN2013101557751 A CN 2013101557751A CN 201310155775 A CN201310155775 A CN 201310155775A CN 103222569 A CN103222569 A CN 103222569A
- Authority
- CN
- China
- Prior art keywords
- lichee
- banana
- parts
- jam
- preparation
- 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.)
- Pending
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention discloses a lichee-banana composite fruit jam and a preparation method thereof. Raw materials of the lichee-banana composite fruit jam comprise, by weight, 100-150 parts of lichee, 50-110 parts of banana, 20-80 parts of sugar, 2-8 parts of a Chinese herbal flavoring agent, 0.5-2.5 parts of xanthan gum, 1-5 parts of citric acid, and 25-50 parts of water. The lichee-banana composite fruit jam is prepared through lichee juice preparation, banana juice preparation, material preparation, mixing, concentration, filling, sterilization and other steps, and has characteristics of rich nutrition, unique flavor, green and health. According to the present invention, lichee and banana are adopted as main raw materials to produce the jam, such that sources are wide, cost is low, and defects of single flavor, incomplete nutrition, excessive internal heat generation due to eating more in jam production simply adopting the lichee as the raw material; and the preparation method has characteristics of simple process, low cost, no environment pollution, and easy industrial production.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of jam and preparation method thereof, being specifically related to a kind of is the compound jam of lichee banana and preparation method thereof of primary raw material preparation with lichee, banana.
Background technology
Jam is to be major ingredient with the fresh fruit, through peeling, stoning, protect technology deep processings such as look, sterilization, seasoning and form.The jam of making has not only kept fresh fruit distinctive natural flavour mountaineous, also has fragrant and sweet pleasant, sour and sweet palatability, nutritious characteristics, and jam has characteristics such as long shelf-life, easily preservation, instant simultaneously.
Lichee is a Sapindaceae, and aiphyllium is a fruit tree in many tropical and subtropical countries.The lichee delicious flavour, nutritious, lichee contains rich in protein, fat, niacin, citric acid, pectin, calcium, phosphorus, vitamin C, free amino acid etc., tonifying spleen benefit liver is arranged, nourish blood and please the face effect.China is maximum in the world lichee producing country, but is marketing fresh more than 80%, and processing relatively lags behind.At present the lichee converted products have that canned lychee in syrup, lichee are done, litchi spirit and Lychee juice beverage etc., it is less to adopt lichee to make lichee jam, and mostly is single taste jam, has that local flavor is single, the shortcoming of hypotrophy face.As application number is that 200910036813.5 Chinese invention patent discloses a kind of low-sugar lichee jam and preparation method thereof, by 40 parts of litchi pulps, 30 parts of sucrose, 0.6～0.8 part of LM, 0.1～0.2 part of jelly powder, 0.4～0.8 part of citric acid, 0.04～0.08 part of anhydrous calcium chloride, water are made for 28.5 parts, its lichee jam of making has low sugar characteristics low in calories, pursues the taste multiple demands but can not satisfy the consumer.
Banana is the torrid zone, subtropical fruit, is one of fruit of abounding with of China.Banana contains abundant starch, sugar, protein, potassium, vitamin A, vitamin C and dietary fiber, and its taste is fragrant and sweet, has clearing away heat and moistening the bowels, promotes enterogastric peristalsis, relieving restlessness effect such as quench the thirst, and is the fruit that suits the taste of both old and young.In the market, the mode of edible banana generally is directly to eat, and its converted products has bananas juice, banana figs, banaina and litchi drink.Be that the jam made of raw material is less with the banana, adopt lichee and banana to make compound jam and do not appear in the newspapers.
Summary of the invention
At above-mentioned deficiency, technical problem to be solved by this invention provides a kind of unique flavor, mouthfeel is good, and is nutritious, and color and luster is stable, the compound jam of lichee banana of long shelf-life, green health and preparation method thereof.
For addressing the above problem, the present invention is achieved through the following technical solutions:
The compound jam of lichee banana is made up of the raw material of following weight portion: 100～150 parts of lichee, 50～110 parts in banana, 20～80 parts of sugar, 2～8 parts of Chinese herbal medicine flavor enhancements, 0.5～2.5 part of xanthans, 1～5 part of citric acid, 25～50 parts in water.
In the such scheme, described Chinese herbal medicine flavor enhancement is made through choosing, clean, decoct, concentrating by 1～5 portion of Radix Glycyrrhizae, 0.5～2.0 portion of peppermint and 0.5～1.0 portion of dandelion.
In the such scheme, preferably, described sugar can be in white granulated sugar or the sucrose one or both.
The preparation method of the compound jam of described lichee banana may further comprise the steps:
1) preparation of Lychee juice: choose fresh, ripe and disease-free lichee, after the peeling stoning litchi pulp that makes is put into hot water blanching 1～5min of 90～100 ℃, adopt the circulating water cooling then, put into beater again and pull an oar to such an extent that Lychee juice is standby;
2) preparation of bananas juice: the fresh banana that choosing maturity is 7 to 8 one-tenth, nothing is rotten, disease-free, clean the back peeling and put into hot water blanching 3～10min of 85～95 ℃, adopting then and putting into the hole diameter of sieve (perforated) plate after the circulating water cooling is that the beater of 0.8～1.0mm is pulled an oar to such an extent that bananas juice is standby;
3) batching: after 20～80 portions of sugar are added water boil dissolving, be made into mass fraction and be 78% liquid glucose, filter standby; Again 1～5 portion of citric acid water is dissolved into mass fraction and is 45% solution;
4) mix, concentrate: the Lychee juice for preparing, the citric acid solution that bananas juice is put into step 3) are soaked 5～10min, and then add xanthans, Chinese herbal medicine flavor enhancement, liquid glucose mixing homogeneous, utilize microwave under normal pressure, to concentrate 3～12min and obtain the compound jam of lichee banana, splash in the cold water to a jam and do not scatter rapidly;
5) can, sterilization: the jam that makes is directly bottled, be vented to and seal after central temperature reaches 75 ℃, adopt the sterilization of water-bath continuous rolling then, the sterilization water temperature is 95～100 ℃, and the time is 15～30min, is cooled to normal temperature after the sterilization and gets final product.
Compared with prior art, beneficial effect of the present invention is:
1, to adopt lichee, banana be the making that primary raw material carries out jam in the present invention, wide material sources and with low cost, overcome when with the lichee being raw material production jam merely, local flavor is single, the hypotrophy face, eat many defectives of easily getting angry, and its technology is simple, cost is low, free from environmental pollution, be easy to suitability for industrialized production.
2, the present invention has also added the Chinese herbal medicine flavor enhancement that contains Radix Glycyrrhizae, peppermint, dandelion, makes the jam that makes not only nutritious, and taste delicate fragrance also has the effect of heat-clearing and fire-reducing.
3, main raw material(s) lichee of the present invention, banana have all adopted the blanching preliminary treatment, have prevented the jam browning effectively, make its color and luster more stable, do not add anticorrisive agent, environmental protection.
The specific embodiment
Below in conjunction with specific embodiment the present invention is further explained explanation, but does not limit the present invention.
Embodiment 1:
The compound jam of lichee banana, raw material by following weight portion is formed: 100 parts of lichee, 50 parts in banana, 30 parts of white sugars, 2 parts of Chinese herbal medicine flavor enhancements, 0.8 part of xanthans, 1.5 parts of citric acids, 25 parts in water, wherein said Chinese herbal medicine flavor enhancement is made through choosing, clean, decoct, concentrating by 1 portion of Radix Glycyrrhizae, 0.5 portion of peppermint and 0.5 portion of dandelion.
The preparation method of the compound jam of above-mentioned lichee banana may further comprise the steps:
1) preparation of Lychee juice: choose fresh, ripe and disease-free lichee, after the peeling stoning litchi pulp that makes is put into 95 ℃ hot water blanching 2min, adopt the circulating water cooling then, put into beater again and pull an oar to such an extent that Lychee juice is standby;
2) preparation of bananas juice: the fresh banana that choosing maturity is 7 to 8 one-tenth, nothing is rotten, disease-free, clean the back peeling and put into 90 ℃ hot water blanching 5min, adopting then and putting into the hole diameter of sieve (perforated) plate after the circulating water cooling is that the beater of 0.9mm is pulled an oar to such an extent that bananas juice is standby;
3) batching: after white sugar added water boil dissolving, be made into mass fraction and be 78% liquid glucose, filter standby; Again the citric acid water is dissolved into mass fraction and is 45% solution;
4) mix, concentrate: the Lychee juice for preparing, the citric acid solution that bananas juice is put into step 3) are soaked 8min, and then add xanthans, Chinese herbal medicine flavor enhancement, liquid glucose mixing homogeneous, utilize microwave under normal pressure, to concentrate 10min and obtain the compound jam of lichee banana, splash in the cold water to a jam and do not scatter rapidly;
5) can, sterilization: the jam that makes is directly bottled, be vented to and seal after central temperature reaches 75 ℃, adopt the sterilization of water-bath continuous rolling then, the sterilization water temperature is 95 ℃, and the time is 20min, is cooled to normal temperature after the sterilization and gets final product.
Embodiment 2:
The compound jam of lichee banana, raw material by following weight portion is formed: 120 parts of lichee, 80 parts in banana, 50 parts of white sugars, 5 parts of Chinese herbal medicine flavor enhancements, 2 parts of xanthans, 3 parts of citric acids, 40 parts in water, wherein said Chinese herbal medicine flavor enhancement is made through choosing, clean, decoct, concentrating by 2 portions of Radix Glycyrrhizaes, 2 portions of peppermints and 1 portion of dandelion.
The preparation method of the compound jam of described lichee banana is identical with embodiment 1.
Embodiment 3:
The compound jam of lichee banana, raw material by following weight portion is formed: 100 parts of lichee, 50 parts in banana, 20 parts of sucrose, 2.5 parts of Chinese herbal medicine flavor enhancements, 1 part of xanthans, 2 parts of citric acids, 30 parts in water, wherein said Chinese herbal medicine flavor enhancement is made through choosing, clean, decoct, concentrating by 1.5 portions of Radix Glycyrrhizaes, 0.5 portion of peppermint and 0.5 portion of dandelion.
The preparation method of the compound jam of described lichee banana may further comprise the steps:
1) preparation of Lychee juice: choose fresh, ripe and disease-free lichee, after the peeling stoning litchi pulp that makes is put into 90 ℃ hot water blanching 5min, adopt the circulating water cooling then, put into beater again and pull an oar to such an extent that Lychee juice is standby;
2) preparation of bananas juice: the fresh banana that choosing maturity is 7 to 8 one-tenth, nothing is rotten, disease-free, clean the back peeling and put into 85 ℃ hot water blanching 10min, adopting then and putting into the hole diameter of sieve (perforated) plate after the circulating water cooling is that the beater of 0.8mm is pulled an oar to such an extent that bananas juice is standby;
3) batching: after sucrose added water boil dissolving, be made into mass fraction and be 78% liquid glucose, filter standby; Again the citric acid water is dissolved into mass fraction and is 45% solution;
4) mix, concentrate: the Lychee juice for preparing, the citric acid solution that bananas juice is put into step 3) are soaked 7min, and then add xanthans, Chinese herbal medicine flavor enhancement, liquid glucose mixing homogeneous, utilize microwave under normal pressure, to concentrate 8min and obtain the compound jam of lichee banana, splash in the cold water to a jam and do not scatter rapidly;
5) can, sterilization: the jam that makes is directly bottled, be vented to and seal after central temperature reaches 75 ℃, adopt the sterilization of water-bath continuous rolling then, the sterilization water temperature is 98 ℃, and the time is 20min, is cooled to normal temperature after the sterilization and gets final product.
Embodiment 4:
The compound jam of lichee banana, raw material by following weight portion is formed: 150 parts of lichee, 100 parts in banana, 80 parts of sucrose, 8 parts of Chinese herbal medicine flavor enhancements, 2.5 parts of xanthans, 5 parts of citric acids, 45 parts in water, wherein said Chinese herbal medicine flavor enhancement is made through choosing, clean, decoct, concentrating by 5 portions of Radix Glycyrrhizaes, 2 portions of peppermints and 1 portion of dandelion.
The preparation method of the compound jam of described lichee banana is identical with embodiment 3.
Embodiment 5:
The compound jam of lichee banana, raw material by following weight portion is formed: 110 parts of lichee, 70 parts in banana, white sugar and 40 parts of sucrose, 6 parts of Chinese herbal medicine flavor enhancements, 2 parts of xanthans, 5 parts of citric acids, 40 parts in water, wherein said Chinese herbal medicine flavor enhancement is made through choosing, clean, decoct, concentrating by 3 portions of Radix Glycyrrhizaes, 2 portions of peppermints and 1 portion of dandelion.
The preparation method of the compound jam of above-mentioned lichee banana may further comprise the steps:
1) preparation of Lychee juice: choose fresh, ripe and disease-free lichee, after the peeling stoning litchi pulp that makes is put into 95 ℃ hot water blanching 4min, adopt the circulating water cooling then, put into beater again and pull an oar to such an extent that Lychee juice is standby;
2) preparation of bananas juice: the fresh banana that choosing maturity is 7 to 8 one-tenth, nothing is rotten, disease-free, clean the back peeling and put into 90 ℃ hot water blanching 8min, adopting then and putting into the hole diameter of sieve (perforated) plate after the circulating water cooling is that the beater of 1.0mm is pulled an oar to such an extent that bananas juice is standby;
3) batching: after white sugar and sucrose added the water boil dissolving, be made into mass fraction and be 78% liquid glucose, filter standby; Again the citric acid water is dissolved into mass fraction and is 45% solution;
4) mix, concentrate: the Lychee juice for preparing, the citric acid solution that bananas juice is put into step 3) are soaked 10min, and then add xanthans, Chinese herbal medicine flavor enhancement, liquid glucose mixing homogeneous, utilize microwave under normal pressure, to concentrate 12min and obtain the compound jam of lichee banana, splash in the cold water to a jam and do not scatter rapidly;
5) can, sterilization: the jam that makes is directly bottled, be vented to and seal after central temperature reaches 75 ℃, adopt the sterilization of water-bath continuous rolling then, the sterilization water temperature is 100 ℃, and the time is 18min, is cooled to normal temperature after the sterilization and gets final product.
Claims (4)
1. the compound jam of lichee banana is characterized in that being made up of the raw material of following weight portion: 100～150 parts of lichee, 50～110 parts in banana, 20～80 parts of sugar, 2～8 parts of Chinese herbal medicine flavor enhancements, 0.5～2.5 part of xanthans, 1～5 part of citric acid, 25～50 parts in water.
2. the compound jam of lichee banana according to claim 1 is characterized in that: described Chinese herbal medicine flavor enhancement is made through choosing, clean, decoct, concentrating by 1～5 portion of Radix Glycyrrhizae, 0.5～2.0 portion of peppermint and 0.5～1.0 portion of dandelion.
3. the compound jam of lichee banana according to claim 1 is characterized in that: described sugar is one or both in white granulated sugar or the sucrose.
4. according to the preparation method of the compound jam of the described lichee banana of claim 1～3, it is characterized in that may further comprise the steps:
1) preparation of Lychee juice: choose fresh, ripe and disease-free lichee, after the peeling stoning litchi pulp that makes is put into hot water blanching 1～5min of 90～100 ℃, adopt the circulating water cooling then, put into beater again and pull an oar to such an extent that Lychee juice is standby;
2) preparation of bananas juice: the fresh banana that choosing maturity is 7 to 8 one-tenth, nothing is rotten, disease-free, clean the back peeling and put into hot water blanching 3～10min of 85～95 ℃, adopting then and putting into the hole diameter of sieve (perforated) plate after the circulating water cooling is that the beater of 0.8～1.0mm is pulled an oar to such an extent that bananas juice is standby;
3) batching: after 20～80 portions of sugar are added water boil dissolving, be made into mass fraction and be 78% liquid glucose, filter standby; Again 1～5 portion of citric acid water is dissolved into mass fraction and is 45% solution;
4) mix, concentrate: the Lychee juice for preparing, the citric acid solution that bananas juice is put into step 3) are soaked 5～10min, and then add xanthans, Chinese herbal medicine flavor enhancement, liquid glucose mixing homogeneous, utilize microwave under normal pressure, to concentrate 3～12min and obtain the compound jam of lichee banana, splash in the cold water to a jam and do not scatter rapidly;
5) can, sterilization: the jam that makes is directly bottled, be vented to and seal after central temperature reaches 75 ℃, adopt the sterilization of water-bath continuous rolling then, the sterilization water temperature is 95～100 ℃, and the time is 15～30min, is cooled to normal temperature after the sterilization and gets final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101557751A CN103222569A (en) | 2013-04-28 | 2013-04-28 | Lichee-banana composite fruit jam and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101557751A CN103222569A (en) | 2013-04-28 | 2013-04-28 | Lichee-banana composite fruit jam and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103222569A true CN103222569A (en) | 2013-07-31 |
Family
ID=48833402
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013101557751A Pending CN103222569A (en) | 2013-04-28 | 2013-04-28 | Lichee-banana composite fruit jam and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103222569A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976209A (en) * | 2014-05-30 | 2014-08-13 | 吴淑芬 | Waxberry jam and preparation method thereof |
| CN103976204A (en) * | 2014-05-30 | 2014-08-13 | 吴淑芬 | Milk calcium jam and preparation method thereof |
| CN105394678A (en) * | 2015-12-05 | 2016-03-16 | 广州聚注专利研发有限公司 | Kiwi and litchi compound jam and preparation method thereof |
| CN106174299A (en) * | 2016-07-26 | 2016-12-07 | 柳州定店科技有限公司 | A kind of sweet orange jam and preparation method thereof |
| CN106213360A (en) * | 2016-07-26 | 2016-12-14 | 柳州定店科技有限公司 | A kind of functional type fruit jam and preparation method thereof |
| CN106858486A (en) * | 2016-12-19 | 2017-06-20 | 华南农业大学 | A kind of roasting-type composite litchi jam filler and its preparation method and application |
| CN107712766A (en) * | 2017-11-30 | 2018-02-23 | 韦俊超 | A kind of preparation method of lichee dragon fruit compound nectar |
| CN108030032A (en) * | 2017-11-24 | 2018-05-15 | 武威霖沐科技发展有限公司 | A kind of preparation method of mixed fruit jam |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3544337A (en) * | 1967-01-05 | 1970-12-01 | Beatrice Foods Co | Self-preserving banana paste |
| CN1061513A (en) * | 1991-03-18 | 1992-06-03 | 上海农学院 | Kumquat jam mixed with ginseng |
| JPH0739324A (en) * | 1993-05-21 | 1995-02-10 | Sanei Gen F F I Inc | Preparation of jelly |
| CN101919507A (en) * | 2010-07-13 | 2010-12-22 | 中国热带农业科学院海口实验站 | Low-sugar banana-pineapple compound jam and manufacture method thereof |
| CN102669515A (en) * | 2011-03-16 | 2012-09-19 | 郭建红 | Preparation method of health care mulberry jam |
-
2013
- 2013-04-28 CN CN2013101557751A patent/CN103222569A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3544337A (en) * | 1967-01-05 | 1970-12-01 | Beatrice Foods Co | Self-preserving banana paste |
| CN1061513A (en) * | 1991-03-18 | 1992-06-03 | 上海农学院 | Kumquat jam mixed with ginseng |
| JPH0739324A (en) * | 1993-05-21 | 1995-02-10 | Sanei Gen F F I Inc | Preparation of jelly |
| CN101919507A (en) * | 2010-07-13 | 2010-12-22 | 中国热带农业科学院海口实验站 | Low-sugar banana-pineapple compound jam and manufacture method thereof |
| CN102669515A (en) * | 2011-03-16 | 2012-09-19 | 郭建红 | Preparation method of health care mulberry jam |
Non-Patent Citations (1)
| Title |
|---|
| 柯范生: "《低糖荔枝果酱流变特性研究》", 《福建农业学报》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976209A (en) * | 2014-05-30 | 2014-08-13 | 吴淑芬 | Waxberry jam and preparation method thereof |
| CN103976204A (en) * | 2014-05-30 | 2014-08-13 | 吴淑芬 | Milk calcium jam and preparation method thereof |
| CN105394678A (en) * | 2015-12-05 | 2016-03-16 | 广州聚注专利研发有限公司 | Kiwi and litchi compound jam and preparation method thereof |
| CN106174299A (en) * | 2016-07-26 | 2016-12-07 | 柳州定店科技有限公司 | A kind of sweet orange jam and preparation method thereof |
| CN106213360A (en) * | 2016-07-26 | 2016-12-14 | 柳州定店科技有限公司 | A kind of functional type fruit jam and preparation method thereof |
| CN106858486A (en) * | 2016-12-19 | 2017-06-20 | 华南农业大学 | A kind of roasting-type composite litchi jam filler and its preparation method and application |
| CN108030032A (en) * | 2017-11-24 | 2018-05-15 | 武威霖沐科技发展有限公司 | A kind of preparation method of mixed fruit jam |
| CN107712766A (en) * | 2017-11-30 | 2018-02-23 | 韦俊超 | A kind of preparation method of lichee dragon fruit compound nectar |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103222569A (en) | Lichee-banana composite fruit jam and preparation method thereof | |
| CN102415519B (en) | Osmanthus jam and preparation method thereof | |
| CN102450327A (en) | Nutritional yolk milk pudding and preparation method thereof | |
| CN102871148B (en) | Process for making light delicious nutrient egg rolls | |
| CN103416810A (en) | Compound drink of papaya and passion fruit | |
| CN105029142A (en) | Snow pear-osmanthus fragrans jam as well as preparation method and application thereof | |
| CN104206938A (en) | Preparation method of burdock carrot jelly | |
| CN104543648A (en) | Jam with multiple nutrients and making method of jam | |
| CN104824499A (en) | Preparation method of jam containing wax apples | |
| CN103719655A (en) | Psidium guajava-plantain compound jam and preparation method thereof | |
| CN103637303A (en) | Bitter gourd beverage and preparation method thereof | |
| CN105454941A (en) | Kiwi fruit and banana compound juice | |
| CN103976299A (en) | Composite fruit and vegetable powder and preparation method thereof | |
| CN103478799A (en) | Nutritional pomelo compound beverage | |
| CN103478819A (en) | Loquat and tomato compound beverage and processing method thereof | |
| CN103431472A (en) | Formula of rock candy and nectarine beverage and processing process thereof | |
| CN106819329A (en) | A kind of sea-buckthorn rose fruitcake and preparation method thereof | |
| CN104719483A (en) | Apple blancmange food and preparation method thereof | |
| CN102349603A (en) | Longan-red date jelly and preparation method thereof | |
| CN109527288A (en) | A kind of konjaku, yam health care composite beverage and preparation method thereof | |
| CN101904463A (en) | High-calcium saskatoon berry jam and preparation method thereof | |
| CN101623118A (en) | Apple and pear granule juice drink and production method thereof | |
| CN104365968A (en) | Processing method of fruit-flavored potato snowflake candy | |
| CN107259466A (en) | A kind of passion fruit coconut freezes and its processing method | |
| CN107125413A (en) | A kind of preparation method rich in dietary fiber olive toffee |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130731 |