CN103610203A - Method for preparing instant actinidia arguta powder through vacuum freeze drying - Google Patents
Method for preparing instant actinidia arguta powder through vacuum freeze drying Download PDFInfo
- Publication number
- CN103610203A CN103610203A CN201310604651.7A CN201310604651A CN103610203A CN 103610203 A CN103610203 A CN 103610203A CN 201310604651 A CN201310604651 A CN 201310604651A CN 103610203 A CN103610203 A CN 103610203A
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- China
- Prior art keywords
- kiwi berry
- fruit
- bower actinidia
- subzero
- bower
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- 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.)
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Links
- 244000298800 Actinidia arguta Species 0.000 title claims abstract description 38
- 235000016416 Actinidia arguta Nutrition 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title claims abstract description 14
- 239000000843 powder Substances 0.000 title claims abstract description 14
- 238000009777 vacuum freeze-drying Methods 0.000 title claims abstract description 12
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 48
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 239000000796 flavoring agent Substances 0.000 claims abstract description 5
- 235000019634 flavors Nutrition 0.000 claims abstract description 5
- 238000000227 grinding Methods 0.000 claims abstract description 5
- 238000002360 preparation method Methods 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 244000298715 Actinidia chinensis Species 0.000 claims description 31
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 31
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 31
- 235000021028 berry Nutrition 0.000 claims description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000004108 freeze drying Methods 0.000 claims description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 2
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 2
- 244000082204 Phyllostachys viridis Species 0.000 claims description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 2
- 235000002357 Ribes grossularia Nutrition 0.000 claims description 2
- 244000171263 Ribes grossularia Species 0.000 claims description 2
- 239000011425 bamboo Substances 0.000 claims description 2
- 238000010009 beating Methods 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 238000003306 harvesting Methods 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 238000001291 vacuum drying Methods 0.000 claims description 2
- -1 clean Substances 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 235000021022 fresh fruits Nutrition 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 238000002372 labelling Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 206010013954 Dysphoria Diseases 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- ZHQQRIUYLMXDPP-SSDOTTSWSA-N Actinidine Natural products C1=NC=C(C)C2=C1[C@H](C)CC2 ZHQQRIUYLMXDPP-SSDOTTSWSA-N 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- 208000017897 Carcinoma of esophagus Diseases 0.000 description 1
- 208000000461 Esophageal Neoplasms Diseases 0.000 description 1
- 206010058467 Lung neoplasm malignant Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- ZHQQRIUYLMXDPP-ZETCQYMHSA-N actinidine Chemical compound C1=NC=C(C)C2=C1[C@@H](C)CC2 ZHQQRIUYLMXDPP-ZETCQYMHSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 201000005202 lung cancer Diseases 0.000 description 1
- 208000020816 lung neoplasm Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 201000000498 stomach carcinoma Diseases 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 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
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for preparing instant actinidia arguta powder through vacuum freeze drying. The method comprises the following steps: picking and curing, selecting raw materials, sterilizing and cleaning, sorting the raw materials, manually controlling the moisture, grinding and pulping fruits, quick-freezing, performing vacuum freeze drying, grinding by using an airflow grinder, grinding by using a homogenizer, bagging and packaging into a box. According to the instant actinidia arguta powder prepared by using the method, the flavor and the taste of fresh fruits can be kept, nutritional ingredients and dietary fibers are not lost, and the preparation method is simple and the transport is convenient.
Description
Technical field
The present invention relates to bower actinidia fruit Kiwi berry (another name bower actinidia fruit) processing and treating method, particularly the processing and fabricating method of vacuum freeze drying (FD) bower actinidia fruit Kiwi berry instant powder.
Background technology
At present, bower actinidia fruit Kiwi berry is all generally that to eat raw be main, and the utmost point is not save-resistant, often preserves at normal temperatures 5-7 days, just rot, due to tara vine self character, after preserving, refrigerator freezing there is the irregular white freeze burn of large area on fruit, the color of fruit itself becomes light green by bottle green, especially vitamin c loss is more for nutritional labeling, the local flavor of fruit has change largely, the fresh mouthfeel forfeiture of fruit etc., commodity extreme difference.And the household freezer area that takies refrigerator in refrigerating process is large, power consumption is large, causes cost to strengthen, and is also unfavorable for energy-conserving and environment-protective.
Summary of the invention
Object of the present invention is exactly the defect existing for existing storage process technology, and the novel processing and fabricating method of vacuum freeze drying bower actinidia fruit Kiwi berry instant powder is provided.Bower actinidia fruit Kiwi berry instant powder prepared by the method not only can keep local flavor and the mouthfeel of fresh fruit, do not lose nutritional labeling and dietary fiber, and preparation method is simple.
Technical scheme of the present invention comprises the following steps: pluck slaking-raw material and select-sterilize the cartonning of grind-pack-packing of cleaning-raw material arrangement-artificial controlled water-fruit pulverizing making beating-quick-frozen-vacuum freeze drying-airslide disintegrating mill pulverizing-homogenizer.
The specific embodiment
A preparation method for vacuum freeze drying bower actinidia fruit Kiwi berry instant powder, comprises the following steps: pluck slaking-raw material and select-sterilize the cartonning of grind-pack-packing of cleaning-raw material arrangement-artificial controlled water-fruit pulverizing making beating-quick-frozen-vacuum freeze drying-airslide disintegrating mill pulverizing-homogenizer.
1, pluck slaking: after harvesting, bower actinidia fruit Kiwi berry is placed in the bamboo basket under normal temperature laboratory, natural slaking 3-7 days is processed after its deliquescing;
2, raw material is selected: removing addles goes bad and does not meet the bower actinidia fruit Kiwi berry that quality and grade requires;
3, sterilization is cleaned: after rinsing the bower actinidia fruit Kiwi berry of slaking or put into corresponding solution sterilization with clear water, with clear water, clean.Solution can be 0.5%-1.5% hydrochloric acid solution, or 0.1% liquor potassic permanganate, or the liquor natrii hypochloritis of 100ppm-300ppm;
4, raw material arranges: the part that method by hand affects mouthfeel and local flavor by the handle of fruit etc. is removed;
5, artificial controlled water: the moisture control on bower actinidia fruit Kiwi berry surface is clean;
6, fruit is pulverized making beating: use food masher that bower actinidia fruit Kiwi berry is pulverized and broken into after starchiness, add high quality white granulated sugar carry out uniform stirring by 15%-25% of gross weight, best amount of adding high quality white granulated sugar is 20%-25%;
7, quick-frozen: the bower actinidia fruit gooseberry crushing is put into subzero 22 degrees Celsius-subzero 40 degrees Celsius of quick freezing repository quick-frozens 4-10 hours, so that bower actinidia fruit Kiwi berry paste central temperature is reduced to rapidly between subzero 23 degrees Celsius-subzero 35 degrees Celsius, its best quick-frozen bower actinidia fruit Kiwi berry paste central temperature is subzero 30 degree-subzero 35 degree;
8, vacuum freeze drying: the vacuum in-bin drying 10-25 hours of the good bower actinidia fruit Kiwi berry paste of quick-frozen being put into vacuum 40pa-133pa, Temperature Setting is between 40 degree-80 degree, its optimal vacuum pressure is 133pa, and its optimum vacuum drying time is 12-13 hours, its
best freeze-drying curve temperature is 60between-70 degree, make the water content of bower actinidia fruit Kiwi berry lower than 3%-5%;
9, airslide disintegrating mill is pulverized: more than the broken machine of use Food Super-tiny Powder is crushed to 100 orders by fruit after freeze-drying;
10, homogenizer grinds: with homogenizer, with grinding, make product evenly sticky, delicate mouthfeel;
11, pack;
12, packing cartonning obtains finished product.
The present invention is directed to the defect that existing storage process technology exists, the novel processing and fabricating method of vacuum freeze drying bower actinidia fruit Kiwi berry instant powder be provided, there is following characteristics:
1, bower actinidia fruit Kiwi berry is made after instant powder after by vacuum freeze drying, and water content, below 3-5%,, containing 95% above pure natural fruit solid content, has farthest retained the nutritional labeling in fruit.
2, in bower actinidia fruit Kiwi berry, contain the nutritional labelings such as protein, fat, carbohydrate, amino acid, organic acid, VC, various trace element, pectic substance, have energy antidiarrheal, separate dysphoria with smothery sensation, diuresis, controls pyreticosis, thirsty agitation, the effects such as difficult urination.Especially contained actinidine has certain preventive and therapeutic action to cancer of the stomach, cancer of the esophagus and lung cancer.Particularly be applicable to the demand of young woman's beauty treatment, fat-eliminating slimming.Be more suitable for the health care needs of middle-aged and old anti-ageing anti-cancers.
3, the present invention had both kept ecosystem nutrient content and the mouthfeel of bower actinidia fruit Kiwi berry, farthest reduced again the loss of fruit natural nutrient.
4, the present invention's matter that can remain unchanged at normal temperatures for a long time, has that hauled weight is light, normal temperature storage, carries and the feature such as instant.In production process, do not add any anticorrisive agent and additive, the green of bower actinidia fruit Kiwi berry instant powder, the product performance of organic, ecosystem have been guaranteed, and it is good to have rehydration, with boiling water one punching, be the advantages such as edible, for health beverages market has increased again new varieties, meanwhile, met modern youth people, particularly young woman's beauty treatment, health care, anti-ageing, go dysphoria with smothery sensation, the at any time demand of replenishing vitamins C.
Claims (1)
1. a preparation method for vacuum freeze drying bower actinidia fruit Kiwi berry instant powder, is characterized in that: comprise the following steps:
(1) pluck slaking: after harvesting, bower actinidia fruit Kiwi berry is placed in the bamboo basket under normal temperature laboratory, natural slaking 3-7 days is processed after its deliquescing;
(2) raw material is selected: removing addles goes bad and does not meet the bower actinidia fruit Kiwi berry that quality and grade requires;
(3) sterilization is cleaned: after rinsing the bower actinidia fruit Kiwi berry of slaking or put into corresponding solution sterilization with clear water, with clear water, clean, solution can be 0.5%-1.5% hydrochloric acid solution, or 0.1% liquor potassic permanganate, or the liquor natrii hypochloritis of 100ppm-300ppm;
(4) raw material arranges: the part that method by hand affects mouthfeel and local flavor by the handle of fruit etc. is removed;
(5) artificial controlled water: the moisture control on bower actinidia fruit Kiwi berry surface is clean;
(6) fruit is pulverized making beating: use food masher that bower actinidia fruit Kiwi berry is pulverized and broken into after starchiness, add high quality white granulated sugar carry out uniform stirring by 15%-25% of gross weight, best amount of adding high quality white granulated sugar is 20%-25%;
(7) quick-frozen: the bower actinidia fruit gooseberry crushing is put into subzero 22 degrees Celsius-subzero 40 degrees Celsius of quick freezing repository quick-frozens 4-10 hours, so that bower actinidia fruit Kiwi berry paste central temperature is reduced to rapidly between subzero 23 degrees Celsius-subzero 35 degrees Celsius, best quick-frozen bower actinidia fruit Kiwi berry paste central temperature is subzero 30 degree-subzero 35 degree;
(8) vacuum freeze drying: the vacuum in-bin drying 10-25 hours of the good bower actinidia fruit Kiwi berry paste of quick-frozen being put into vacuum 40pa-133pa, Temperature Setting is between 40 degree-80 degree, its optimal vacuum pressure is 133pa, and its optimum vacuum drying time is 12-13 hours, its
best freeze-drying curve temperature is 60between-70 degree, make the water content of bower actinidia fruit Kiwi berry lower than 3%-5%;
(9) airslide disintegrating mill is pulverized: more than the broken machine of use Food Super-tiny Powder is crushed to 100 orders by fruit after freeze-drying;
(10) homogenizer grinds: with homogenizer, with grinding, make product evenly sticky, delicate mouthfeel;
(11) pack packing cartonning obtains finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310604651.7A CN103610203A (en) | 2013-11-26 | 2013-11-26 | Method for preparing instant actinidia arguta powder through vacuum freeze drying |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310604651.7A CN103610203A (en) | 2013-11-26 | 2013-11-26 | Method for preparing instant actinidia arguta powder through vacuum freeze drying |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103610203A true CN103610203A (en) | 2014-03-05 |
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ID=50160939
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310604651.7A Pending CN103610203A (en) | 2013-11-26 | 2013-11-26 | Method for preparing instant actinidia arguta powder through vacuum freeze drying |
Country Status (1)
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| CN (1) | CN103610203A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919231A (en) * | 2014-05-06 | 2014-07-16 | 恩施州益寿果业股份有限公司 | Preparation method of vitamin C-rich composite kiwi fruit powder |
| CN104473071A (en) * | 2014-11-21 | 2015-04-01 | 西峡县达能食品有限公司 | Kiwi fruit micro-powder and preparation process thereof |
| CN104522830A (en) * | 2015-01-06 | 2015-04-22 | 山东省赛博特食品有限公司 | Processing method for powdery reserve ration without additive |
| CN104719794A (en) * | 2015-04-20 | 2015-06-24 | 威海圣奥罗生物科技有限公司 | Guava fruit slice preparation method |
| CN105249123A (en) * | 2015-05-12 | 2016-01-20 | 徐伟东 | Technology for preparing fruit juice powder from passion fruits as raw materials |
| CN107397159A (en) * | 2017-01-09 | 2017-11-28 | 西北农林科技大学 | A kind of preparation method and its chewable tablets of the high meals Kiwi berry Ultramicro-powder of energy defaecation |
| CN108094807A (en) * | 2017-09-19 | 2018-06-01 | 广元市天垠农业开发有限公司 | A kind of FD Kiwi berrys solid beverage production technology |
| CN108522933A (en) * | 2018-05-04 | 2018-09-14 | 刘文伟 | The processing method of vacuum freeze drying melon and fruit solid beverage |
| CN109198324A (en) * | 2018-08-10 | 2019-01-15 | 陕西思尔生物科技有限公司 | A kind of composite fruit juice and preparation method thereof being effectively improved Black Box Tracing bitter taste |
| CN109619359A (en) * | 2019-01-04 | 2019-04-16 | 安发（福建）生物科技有限公司 | A kind of clarification kiwifruit whole fruit instant powder and preparation method thereof |
| CN112544921A (en) * | 2020-12-08 | 2021-03-26 | 辽宁农业职业技术学院 | Kiwi fruit vacuum freeze-dried crisp chips and preparation method thereof |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919231A (en) * | 2014-05-06 | 2014-07-16 | 恩施州益寿果业股份有限公司 | Preparation method of vitamin C-rich composite kiwi fruit powder |
| CN104473071B (en) * | 2014-11-21 | 2017-12-19 | 河南省元味九朴食品有限公司 | Kiwi berry micro mist and its preparation technology |
| CN104473071A (en) * | 2014-11-21 | 2015-04-01 | 西峡县达能食品有限公司 | Kiwi fruit micro-powder and preparation process thereof |
| CN104522830A (en) * | 2015-01-06 | 2015-04-22 | 山东省赛博特食品有限公司 | Processing method for powdery reserve ration without additive |
| CN104522830B (en) * | 2015-01-06 | 2016-04-13 | 山东省赛博特科技有限公司 | The processing method of additive-free powdery reserve ration |
| CN104719794A (en) * | 2015-04-20 | 2015-06-24 | 威海圣奥罗生物科技有限公司 | Guava fruit slice preparation method |
| CN105249123A (en) * | 2015-05-12 | 2016-01-20 | 徐伟东 | Technology for preparing fruit juice powder from passion fruits as raw materials |
| CN107397159A (en) * | 2017-01-09 | 2017-11-28 | 西北农林科技大学 | A kind of preparation method and its chewable tablets of the high meals Kiwi berry Ultramicro-powder of energy defaecation |
| CN107397159B (en) * | 2017-01-09 | 2021-08-27 | 西北农林科技大学 | Preparation method of high-meal kiwi fruit superfine powder capable of relaxing bowels and chewable tablet thereof |
| CN108094807A (en) * | 2017-09-19 | 2018-06-01 | 广元市天垠农业开发有限公司 | A kind of FD Kiwi berrys solid beverage production technology |
| CN108522933A (en) * | 2018-05-04 | 2018-09-14 | 刘文伟 | The processing method of vacuum freeze drying melon and fruit solid beverage |
| CN109198324A (en) * | 2018-08-10 | 2019-01-15 | 陕西思尔生物科技有限公司 | A kind of composite fruit juice and preparation method thereof being effectively improved Black Box Tracing bitter taste |
| CN109619359A (en) * | 2019-01-04 | 2019-04-16 | 安发（福建）生物科技有限公司 | A kind of clarification kiwifruit whole fruit instant powder and preparation method thereof |
| CN112544921A (en) * | 2020-12-08 | 2021-03-26 | 辽宁农业职业技术学院 | Kiwi fruit vacuum freeze-dried crisp chips and preparation method thereof |
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