CN103564362A - 一种杏青梅的加工方法 - Google Patents
一种杏青梅的加工方法 Download PDFInfo
- Publication number
- CN103564362A CN103564362A CN201310515220.3A CN201310515220A CN103564362A CN 103564362 A CN103564362 A CN 103564362A CN 201310515220 A CN201310515220 A CN 201310515220A CN 103564362 A CN103564362 A CN 103564362A
- Authority
- CN
- China
- Prior art keywords
- apricot
- sugaring
- bowl
- time
- candy
- 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
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 235000021018 plums Nutrition 0.000 title abstract 4
- 238000009923 sugaring Methods 0.000 claims abstract description 24
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 7
- 235000013305 food Nutrition 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 6
- 235000009827 Prunus armeniaca Nutrition 0.000 claims description 55
- 244000018633 Prunus armeniaca Species 0.000 claims description 55
- 235000009508 confectionery Nutrition 0.000 claims description 24
- 150000003839 salts Chemical class 0.000 claims description 15
- 235000013399 edible fruits Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000007493 shaping process Methods 0.000 claims description 11
- 238000010612 desalination reaction Methods 0.000 claims description 8
- 235000013372 meat Nutrition 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 239000006188 syrup Substances 0.000 claims description 6
- 235000020357 syrup Nutrition 0.000 claims description 6
- 238000007689 inspection Methods 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 235000019640 taste Nutrition 0.000 claims description 5
- 230000008859 change Effects 0.000 claims description 4
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 3
- 244000144725 Amygdalus communis Species 0.000 claims description 3
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 3
- 235000000177 Indigofera tinctoria Nutrition 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 235000020224 almond Nutrition 0.000 claims description 3
- 229940037003 alum Drugs 0.000 claims description 3
- 239000000576 food coloring agent Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 229940097275 indigo Drugs 0.000 claims description 3
- COHYTHOBJLSHDF-UHFFFAOYSA-N indigo powder Natural products N1C2=CC=CC=C2C(=O)C1=C1C(=O)C2=CC=CC=C2N1 COHYTHOBJLSHDF-UHFFFAOYSA-N 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 239000001963 growth medium Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 12
- 210000000936 intestine Anatomy 0.000 abstract description 9
- 210000002784 stomach Anatomy 0.000 abstract description 6
- 230000006870 function Effects 0.000 abstract description 4
- 230000001079 digestive effect Effects 0.000 abstract description 3
- 210000001156 gastric mucosa Anatomy 0.000 abstract description 3
- 210000004927 skin cell Anatomy 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 210000003079 salivary gland Anatomy 0.000 abstract description 2
- 230000004913 activation Effects 0.000 abstract 1
- 230000032683 aging Effects 0.000 abstract 1
- 238000011033 desalting Methods 0.000 abstract 1
- 229940088597 hormone Drugs 0.000 abstract 1
- 239000005556 hormone Substances 0.000 abstract 1
- 230000004060 metabolic process Effects 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000012372 quality testing Methods 0.000 abstract 1
- 238000002407 reforming Methods 0.000 abstract 1
- 238000009938 salting Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000019522 cellular metabolic process Effects 0.000 description 2
- 210000004907 gland Anatomy 0.000 description 2
- 230000027517 positive regulation of hormone secretion Effects 0.000 description 2
- 210000003296 saliva Anatomy 0.000 description 2
- 230000004936 stimulating effect Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000012976 tarts Nutrition 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 206010013954 Dysphoria Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 208000037386 Typhoid Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000003716 rejuvenation Effects 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 201000008297 typhoid fever Diseases 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明提供了一种杏青梅的加工方法，属于食品加工领域；其特征是：采用选料、盐渍、去核、脱盐、糖渍和糖煮、干燥、回软整形、质检包装、成品的工艺流程；有益效果：本发明加工制成的杏青梅产品能促进皮肤细胞新陈代谢，还可促进激素分泌物活化，从而达到延缓衰老的作用；其酸味能刺激唾液腺、胃腺等分泌消化液，改善肠胃功能，并促进肠道的吸收；产品具有良好的营养与保健功效，食用方便，本发明操作简单，便于实施。
Description
技术领域：
本发明涉及一种水果的加工方法，特别是涉及一种杏青梅的加工方法。
项目背景：
青梅性味甘平，果大，皮薄，有光泽，肉厚，核小，质脆细，汁多，酸度高，富含人体所需的多种氨基酸，具有酸中带甜的香味，特别是因其富含果酸及维生素C，其半成品即干湿梅富有弹性，呈淡黄色，加工时果皮不易开裂，内含物不易流失，且腌制过程中只需加适量食盐而不需添加其他任何添加剂就可达到保质期12个月以上，品质超过日本盛行的南高梅，符合日本的国家腌制标准，深受日本市场欢迎，被誉为“凉果之王”、“天然绿色保健食品”据李时珍的本草纲目明确记载，“梅”花开于冬而熟于夏，得木之全气。味最酸，有下气、安心、止咳止嗽、止痛止伤寒烦热，止冷热痢疾，消肿解毒之功效，可治三十二种疾病。《神农本草》记载，“梅性味甘平，可入肝、脾、肺、大肠，有收敛生津作用”；
青梅含有丰富的有机酸和矿物质，尤其是含有的钙等能预防老人骨质疏松。梅制品能使唾液腺分泌更多的腮腺激素，腮腺激素是一种内分泌素，常被称为“返老还童素”，它可以使血管及全身组织年轻化作用，并能促进皮肤细胞新陈代谢，起到美肌、美发效果；还可促进激素分泌物活化，从而达到延缓衰老的作用；
此外，青梅果实具有调节肠胃功能的独特功效。梅实中的儿茶酸能促进肠子蠕动和调理肠子，同时又有促进收缩肠壁的作用，对便秘（尤其是孕妇）有显著功效。其酸味能刺激唾液腺、胃腺等分泌消化液，促进消化，滋润肠胃，改善肠胃功能，并促进肠道的吸收；
青梅果营养丰富，但由于青梅为季节性生长的水果，多用于鲜食，不耐长期贮藏，深加工产品较少，对青梅原料进行深加工，可提供品种多样、食用方便的各种食品，进而可提高产品附加值。
发明内容：
本发明的目的是提供一种甜酸比适宜的杏青梅产品，解决新鲜青梅不易贮藏的问题；
本发明解决其技术问题所采取的技术方案是：
一种杏青梅的加工方法，其特征是：采用选料、盐渍、去核、脱盐、糖渍和糖煮、干燥、回软整形、质检包装、成品的工艺流程，具体步骤与操作要点为：
A、选料 选生长七成熟的青杏，以肉质脆嫩，肉厚、核小、个头大者为佳；
B、盐渍 用冷水冲洗后，一层盐一层青杏，加少量水，将青杏腌在缸里，用盐量为15-20%，并加0.3-0.5%的白矾，共腌7~10天；
C、去核 取出腌好的杏坯，加压、使杏从果缝处裂成两半，除去杏核和杏把，要求杏碗大小均匀，边缘整齐；
D、脱盐 将杏碗放入容器中，用流动清水浸泡8-12小时，换水3~5次，至无咸味；
E、糖渍和糖煮：
a第一次糖渍 脱盐杏碗，一层糖一层杏碗，用糖量为果重的45-50%，糖渍20-25小时，同时加入食用色素，用靛蓝与柠檬黄比例为1：3，总量控制在0.005%~0.01%；
b第一次糖煮 煮开锅的糖水，调整含糖量达45%，将糖渍过的杏碗倒入煮沸的糖水中继续煮6~8分钟；
c、第二次及第三次糖渍和糖煮 经第一次糖煮后的杏碗连糖液一起倒回缸中，糖渍20-24小时后捞出杏碗，进行第二次糖煮；调整糖度至55-60%加热煮沸，将杏碗倒入煮沸5~7分钟后连同糖液一起倒回缸中，进行第三次糖渍和糖煮，煮沸10-15分钟，其过程与第二次一样，不同的是调整糖度为70%以上；
Ｆ、干燥 采用烘干干燥，温度应控制在65~75℃，时间25~30小时；
G、回软整形 干燥好的杏青梅放在密闭器内，经3~5天回软，并予以整形；
H、质检包装 整形的产品经过检验，用食品袋定量包装为成品；
质量要求：杏青梅软硬适度，滋味酸甜可口，具青杏风味；
有益效果：本发明一种杏青梅的加工方法，加工制成的杏青梅产品能促进皮肤细胞新陈代谢，还可促进激素分泌物活化，从而达到延缓衰老的作用。其酸味能刺激唾液腺、胃腺等分泌消化液，改善肠胃功能，并促进肠道的吸收。产品具有良好的营养与保健功效，食用方便。本发明操作简单，便于实施。
具体实施方式：
实施例1
一种杏青梅的加工方法，具体步骤为：
A、选料 选生长七至八成熟的青杏，以肉质脆嫩，肉厚、核小、个头大者为佳；
B、盐渍 用冷水冲洗后，一层盐一层青杏，加少量水，将青杏腌在缸里，用盐量为17%，并加0.3%的白矾，共腌8天；
C、去核 取出腌好的杏坯，加压、使杏从果缝处裂成两半，除去杏核和杏把，要求杏碗大小均匀，边缘整齐；
D、脱盐 将杏碗放入容器中，用流动清水浸泡10小时，换水4次，至无咸味；
E、糖渍和糖煮：
a第一次糖渍 脱盐杏碗，一层糖一层杏碗，用糖量为果重的45%，糖渍22小时，同时加入食用色素，用靛蓝与柠檬黄比例为1：3，总量控制在0.008%；
b第一次糖煮 煮开锅的糖水，调整含糖量达50%，将糖渍过的杏碗倒入煮沸的糖水中继续煮6分钟；
c、第二次及第三次糖渍和糖煮 经第一次糖煮后的杏碗连糖液一起倒回缸中，糖渍20小时后捞出杏碗，进行第二次糖煮；调整糖度至55%加热煮沸，将杏碗倒入煮沸6分钟后连同糖液一起倒回缸中，进行第三次糖渍和糖煮，煮沸15分钟，其过程与第二次一样，不同的是调整糖度为70%以上；
Ｆ、干燥 采用烘干干燥，温度应控制在70℃，时间25小时；
G、回软整形 干燥好的杏青梅放在密闭器内，经5天回软，并予以整形；
H、质检包装 整形的产品经过检验，用食品袋定量包装为成品；
以上所述仅为本发明的优选实施例，凡依本发明权利要求范围所做的均等变化，皆应属本发明权利要求的涵盖范围。本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种杏青梅的加工方法，其特征是：采用选料、盐渍、去核、脱盐、糖渍和糖煮、干燥、回软整形、质检包装、成品的工艺流程，具体步骤与操作要点为：
A、选料 选生长七成熟的青杏，以肉质脆嫩，肉厚、核小、个头大者为佳；
B、盐渍 用冷水冲洗后，一层盐一层青杏，加少量水，将青杏腌在缸里，用盐量为15-20%，并加0.3-0.5%的白矾，共腌7~10天；
C、去核 取出腌好的杏坯，加压、使杏从果缝处裂成两半，除去杏核和杏把，要求杏碗大小均匀，边缘整齐；
D、脱盐 将杏碗放入容器中，用流动清水浸泡8-12小时，换水3~5次，至无咸味；
E、糖渍和糖煮：
a第一次糖渍 脱盐杏碗，一层糖一层杏碗，用糖量为果重的45-50%，糖渍20-25小时，同时加入食用色素，用靛蓝与柠檬黄比例为1：3，总量控制在0.005%~0.01%；
b第一次糖煮 煮开锅的糖水，调整含糖量达45%，将糖渍过的杏碗倒入煮沸的糖水中继续煮6~8分钟；
c、第二次及第三次糖渍和糖煮 经第一次糖煮后的杏碗连糖液一起倒回缸中，糖渍20-24小时后捞出杏碗，进行第二次糖煮；调整糖度至55-60%加热煮沸，将杏碗倒入煮沸5~7分钟后连同糖液一起倒回缸中，进行第三次糖渍和糖煮，煮沸10-15分钟，其过程与第二次一样，不同的是调整糖度为70%以上；
Ｆ、干燥 采用烘干干燥，温度应控制在65~75℃，时间25~30小时；
G、回软整形 干燥好的杏青梅放在密闭器内，经3~5天回软，并予以整形；
H、质检包装 整形的产品经过检验，用食品袋定量包装为成品。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310515220.3A CN103564362A (zh) | 2013-10-28 | 2013-10-28 | 一种杏青梅的加工方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310515220.3A CN103564362A (zh) | 2013-10-28 | 2013-10-28 | 一种杏青梅的加工方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103564362A true CN103564362A (zh) | 2014-02-12 |
Family
ID=50037756
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310515220.3A Pending CN103564362A (zh) | 2013-10-28 | 2013-10-28 | 一种杏青梅的加工方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103564362A (zh) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366392A (zh) * | 2014-11-05 | 2015-02-25 | 华南理工大学 | 一种无糖青梅腌制果品的加工方法 |
| CN106561958A (zh) * | 2016-11-12 | 2017-04-19 | 姚莉 | 一种风味杏梅加工方法 |
| CN107094972A (zh) * | 2017-04-28 | 2017-08-29 | 张新卿 | 一种杏脯加工方法 |
| CN109287826A (zh) * | 2018-09-11 | 2019-02-01 | 广东四季优美实业有限公司 | 一种糖渍青梅生产工艺 |
| CN109953238A (zh) * | 2017-12-25 | 2019-07-02 | 广东青梅宝宝食品有限公司 | 一种青梅果酵醋饮料及其制作方法 |
-
2013
- 2013-10-28 CN CN201310515220.3A patent/CN103564362A/zh active Pending
Non-Patent Citations (3)
| Title |
|---|
| 张文玉等: "《果脯蜜饯制品519例》", 30 April 2003, 科学技术文献出版社 * |
| 狄玉振等: "《果蔬加工技术212例》", 30 November 1995 * |
| 郑友军等: "《新版休闲食品配方》", 31 January 2002, 中国轻工业出版社 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366392A (zh) * | 2014-11-05 | 2015-02-25 | 华南理工大学 | 一种无糖青梅腌制果品的加工方法 |
| CN104366392B (zh) * | 2014-11-05 | 2017-06-06 | 华南理工大学 | 一种无糖青梅腌制果品的加工方法 |
| CN106561958A (zh) * | 2016-11-12 | 2017-04-19 | 姚莉 | 一种风味杏梅加工方法 |
| CN107094972A (zh) * | 2017-04-28 | 2017-08-29 | 张新卿 | 一种杏脯加工方法 |
| CN109953238A (zh) * | 2017-12-25 | 2019-07-02 | 广东青梅宝宝食品有限公司 | 一种青梅果酵醋饮料及其制作方法 |
| CN109287826A (zh) * | 2018-09-11 | 2019-02-01 | 广东四季优美实业有限公司 | 一种糖渍青梅生产工艺 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104263588B (zh) | 一种以山楂果、山楂叶为原料制备山楂酒的方法 | |
| CN103960451A (zh) | 一种百香果脯及其加工方法 | |
| CN103609814A (zh) | 一种青梅蜜饯的加工方法 | |
| CN103564362A (zh) | 一种杏青梅的加工方法 | |
| CN103045431A (zh) | 一种养生保健紫酒 | |
| CN102978068A (zh) | 一种桑葚酒及其制备方法 | |
| CN104305049A (zh) | 一种蜜饯藕片的加工方法 | |
| CN105062862B (zh) | 一种黄秋葵醋的制备方法 | |
| CN105695286A (zh) | 一种风味姜醋及其加工工艺 | |
| CN112471302A (zh) | 一种女性暖身茶 | |
| CN105238632A (zh) | 一种香蕉糯米酒酿 | |
| CN104312875A (zh) | 一种小米滋补酒的制备方法 | |
| CN103583777A (zh) | 一种杏青梅的加工方法 | |
| CN101717714A (zh) | 五味子酒的制作方法 | |
| CN107125383A (zh) | 一种夹心桂圆茶及其制备方法 | |
| CN106306961A (zh) | 一种砂糖橘樱桃汁及其制作方法 | |
| CN109234107A (zh) | 一种米酒的加工工艺 | |
| CN104893919A (zh) | 一种玉米滋补酒的制备方法 | |
| CN105199917B (zh) | 青梅青稞酒及其酿制方法 | |
| CN106666563A (zh) | 一种李子腌制品及其腌制方法 | |
| CN113057322A (zh) | 一种阿胶膏方制品 | |
| CN105462787A (zh) | 一种黑豆糯米酒的酿制方法 | |
| CN111374253A (zh) | 一种含姜的中药成分的饮料及其制备方法 | |
| CN101333485B (zh) | 桑果酒及其制备方法 | |
| CN104171964A (zh) | 一种营养保健粥 |
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: 20140212 |