CN103652530A - 一种猕猴桃果糕及其制备方法 - Google Patents
一种猕猴桃果糕及其制备方法 Download PDFInfo
- Publication number
- CN103652530A CN103652530A CN201310626519.6A CN201310626519A CN103652530A CN 103652530 A CN103652530 A CN 103652530A CN 201310626519 A CN201310626519 A CN 201310626519A CN 103652530 A CN103652530 A CN 103652530A
- Authority
- CN
- China
- Prior art keywords
- parts
- kiwi
- pectin
- kiwi fruit
- white granulated
- 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.)
- Withdrawn
Links
- 244000298697 Actinidia deliciosa Species 0.000 title claims abstract description 44
- 235000009436 Actinidia deliciosa Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 28
- 239000001814 pectin Substances 0.000 claims abstract description 21
- 229920001277 pectin Polymers 0.000 claims abstract description 21
- 235000010987 pectin Nutrition 0.000 claims abstract description 21
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 15
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- 239000006188 syrup Substances 0.000 claims abstract description 11
- 235000020357 syrup Nutrition 0.000 claims abstract description 11
- 238000000465 moulding Methods 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 5
- 238000005266 casting Methods 0.000 claims abstract description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 28
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 27
- 235000011962 puddings Nutrition 0.000 claims description 17
- 235000015165 citric acid Nutrition 0.000 claims description 11
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 235000015203 fruit juice Nutrition 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000015110 jellies Nutrition 0.000 abstract description 2
- 239000008274 jelly Substances 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000001509 sodium citrate Substances 0.000 abstract 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 abstract 1
- 235000021028 berry Nutrition 0.000 description 10
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 238000002372 labelling Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 240000000851 Vaccinium corymbosum Species 0.000 description 2
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 2
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 235000021014 blueberries Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 241000219066 Actinidiaceae Species 0.000 description 1
- 244000241235 Citrullus lanatus Species 0.000 description 1
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 235000005976 Citrus sinensis Nutrition 0.000 description 1
- 240000002319 Citrus sinensis Species 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 240000002547 Rosa roxburghii Species 0.000 description 1
- 235000000640 Rosa roxburghii Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 206010047623 Vitamin C deficiency Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003026 anti-oxygenic effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000005961 cardioprotection Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- GPRLSGONYQIRFK-UHFFFAOYSA-N hydron Chemical compound [H+] GPRLSGONYQIRFK-UHFFFAOYSA-N 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 208000010233 scurvy Diseases 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 230000035922 thirst Effects 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives 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
Abstract
本发明提供了一种猕猴桃果糕及其制备方法,其中猕猴桃果糕以重量份计包括:猕猴桃汁30~40份,白砂糖20~40份,果胶1~4份,淀粉糖浆15~30份,柠檬酸1~3份,柠檬酸钠0.1~0.3份。制备方法为经配料、溶胶、熬制、浇注成型、干燥制得。本发明提供的猕猴桃果糕介于果冻和软糖之间,外观光泽、口感细腻、富有弹性,并且能有效保留猕猴桃的营养成分。
Description
技术领域
本发明属于食品技术领域,具体涉及一种猕猴桃果糕及其制备方法。
背景技术
猕猴桃是猕猴桃科植物猕猴桃的果实。因其维生素C含量在水果中名列前茅,一颗猕猴桃能提供一个人一日维生素C需求量的两倍多,被誉为“水果之王”。猕猴桃还含有良好的可溶性膳食纤维,作为水果最引人注目的地方当属其所含的具有出众抗氧化性能的植物性化学物质sod,据美国农业部研究报告称,猕猴桃的综合抗氧化指数在水果中名列居前,仅次于刺梨、蓝莓等小众水果,远强于苹果、梨、西瓜、柑橘等日常水果。与蓝莓等同属第二代水果中颇具代表性的。与甜橙和柠檬相比,猕猴桃所含的维生素C成分是前两种水果的2倍,因此常被用来对抗坏血病。不仅如此,猕猴桃还能稳定情绪、降胆固醇、帮助消化、预防便秘,还有止渴利尿和保护心脏的作用。但果实不耐贮藏,有的加工成果脯或果干,但加工过程营养成份损失较大。
发明内容
本发明的目的是克服现有技术的不足而提供一种能有效保留营养成分的猕猴桃果糕及其制备方法。
一种猕猴桃果糕,以重量份计包括:猕猴桃汁30~40份,白砂糖20~40份,果胶1~4份,淀粉糖浆15~30份,柠檬酸1~3份,柠檬酸钠0.1~0.3份。
上述猕猴桃果糕,以重量份计包括:猕猴桃汁35份,白砂糖30份,果胶2份,淀粉糖浆24份,柠檬酸2份,柠檬酸钠0.2份。
上述猕猴桃果糕的制备方法,包括以下步骤:
配料,称取猕猴桃汁、2/3白砂糖、淀粉糖浆、柠檬酸和柠檬酸钠,混合均匀;
溶胶,将果胶和剩余的白砂糖混合均匀,然后加至50~80℃热水中;
熬制,将溶胶后的果胶加入配料好的果汁中熬制1~2小时;
浇注成型:将熬制好的物料在90~120℃下进行浇注,冷却后成型;
干燥:成型后送入干燥室,在35~65℃下干燥至含水量为10%~20%,即可。
本发明使用果胶作为凝固剂,果胶不仅有很强的耐酸性能,还有显著的胶凝性和增稠稳定性,在果糕加工过程中无渗糖工艺,可以有效保留猕猴桃的营养成分。果胶是亲水胶体,胶束中带有水膜,白砂糖可以使果胶脱水后发生氢键结合而胶凝。添加柠檬酸钠可以平衡溶液中氢离子浓度对蔗糖水解的转化速度,延缓果胶在制造过程中过早出现的预凝作用。柠檬酸可以调整pH值,使果胶胶凝的硬度最大。
本发明提供的猕猴桃果糕介于果冻和软糖之间,外观光泽、口感细腻、富有弹性,并且能有效保留猕猴桃的营养成分。
具体实施方式
实施例1
一种猕猴桃果糕,以重量份计包括:猕猴桃汁30份,白砂糖20份,果胶1份,淀粉糖浆15,柠檬酸1,柠檬酸钠0.1。
上述猕猴桃果糕的制备方法,包括以下步骤:
配料,称取猕猴桃汁、2/3白砂糖、淀粉糖浆、柠檬酸和柠檬酸钠,混合均匀;
溶胶,将果胶和剩余的白砂糖混合均匀,然后加至50~80℃热水中;
熬制,将溶胶后的果胶加入配料好的果汁中熬制1~2小时;
浇注成型:将熬制好的物料在90~120℃下进行浇注,冷却后成型;
干燥:成型后送入干燥室,在35~65℃下干燥至含水量为10%~20%,即可。
实施例2
一种猕猴桃果糕,以重量份计包括:猕猴桃汁40份,白砂糖40份,果胶4份,淀粉糖浆30份,柠檬酸3份,柠檬酸钠0.3份。
上述猕猴桃果糕的制备方法同实施例1。
实施例3
一种猕猴桃果糕,以重量份计包括:猕猴桃汁35份,白砂糖30份,果胶2份,淀粉糖浆24份,柠檬酸2份,柠檬酸钠0.2份。
上述猕猴桃果糕的制备方法同实施例1。
本发明提供的猕猴桃果糕外观光泽、口感细腻、富有弹性,并且能有效保留猕猴桃的营养成分。
Claims (3)
1.一种猕猴桃果糕,其特征在于,以重量份计包括:猕猴桃汁30~40份,白砂糖20~40份,果胶1~4份,淀粉糖浆15~30份,柠檬酸1~3份,柠檬酸钠0.1~0.3份。
2.根据权利要求1所述的猕猴桃果糕,其特征在于,以重量份计包括:猕猴桃汁35份,白砂糖30份,果胶2份,淀粉糖浆24份,柠檬酸2份,柠檬酸钠0.2份。
3.一种权利要求1或2所述的猕猴桃果糕的制备方法,其特征在于,包括以下步骤:
配料,称取猕猴桃汁、2/3白砂糖、淀粉糖浆、柠檬酸和柠檬酸钠,混合均匀;
溶胶,将果胶和剩余的白砂糖混合均匀,然后加至50~80℃热水中;
熬制,将溶胶后的果胶加入配料好的果汁中熬制1~2小时;
浇注成型:将熬制好的物料在90~120℃下进行浇注,冷却后成型;
干燥:成型后送入干燥室,在35~65℃下干燥至含水量为10%~20%,即可。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310626519.6A CN103652530A (zh) | 2013-12-02 | 2013-12-02 | 一种猕猴桃果糕及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310626519.6A CN103652530A (zh) | 2013-12-02 | 2013-12-02 | 一种猕猴桃果糕及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN103652530A true CN103652530A (zh) | 2014-03-26 |
Family
ID=50292249
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201310626519.6A Withdrawn CN103652530A (zh) | 2013-12-02 | 2013-12-02 | 一种猕猴桃果糕及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN103652530A (zh) |
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103815221A (zh) * | 2014-02-28 | 2014-05-28 | 胡楚阳 | 一种猕猴桃酱的制备方法 |
CN103976210A (zh) * | 2014-06-04 | 2014-08-13 | 理想科技集团有限公司 | 一种滇橄榄果糕及其制备方法 |
CN104824325A (zh) * | 2015-05-25 | 2015-08-12 | 江西师范大学 | 一种猕猴桃全果肉果糕加工方法 |
CN105614770A (zh) * | 2016-01-29 | 2016-06-01 | 贵州大学 | 一种刺梨全果果糕 |
CN107296143A (zh) * | 2017-06-20 | 2017-10-27 | 广西蒙山县纯香百香果专业合作社 | 一种百香果果糕及其加工方法 |
CN111264663A (zh) * | 2020-03-23 | 2020-06-12 | 江西师范大学 | 鱼明胶猕猴桃果糕及其生产方法 |
CN111743121A (zh) * | 2019-03-26 | 2020-10-09 | 刘东敏 | 一种猕猴桃果糕及其加工工艺 |
CN115836691A (zh) * | 2022-12-26 | 2023-03-24 | 福建田原农业发展有限公司 | 一种不甜腻不加防腐剂的果糕及其制作方法 |
Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101133752A (zh) * | 2007-02-05 | 2008-03-05 | 曲清波 | 新型果糕及其生产方法 |
CN102125153A (zh) * | 2011-03-14 | 2011-07-20 | 丽江得一食品有限责任公司 | 一种芒果果糕 |
CN102125155A (zh) * | 2011-03-14 | 2011-07-20 | 丽江得一食品有限责任公司 | 一种螺旋藻果糕 |
CN102125154A (zh) * | 2011-03-14 | 2011-07-20 | 丽江得一食品有限责任公司 | 一种青梅果糕 |
CN102125152A (zh) * | 2011-03-14 | 2011-07-20 | 丽江得一食品有限责任公司 | 一种桑葚果糕 |
CN102132808A (zh) * | 2011-03-14 | 2011-07-27 | 丽江得一食品有限责任公司 | 一种圣女果果糕 |
CN102132807A (zh) * | 2011-03-14 | 2011-07-27 | 丽江得一食品有限责任公司 | 一种酸角果糕 |
CN102132809A (zh) * | 2011-03-14 | 2011-07-27 | 丽江得一食品有限责任公司 | 一种红心番石榴果糕 |
CN102823825A (zh) * | 2012-09-20 | 2012-12-19 | 丹东美比食品有限公司 | 一种蓝莓果糕的加工方法 |
-
2013
- 2013-12-02 CN CN201310626519.6A patent/CN103652530A/zh not_active Withdrawn
Patent Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101133752A (zh) * | 2007-02-05 | 2008-03-05 | 曲清波 | 新型果糕及其生产方法 |
CN102125153A (zh) * | 2011-03-14 | 2011-07-20 | 丽江得一食品有限责任公司 | 一种芒果果糕 |
CN102125155A (zh) * | 2011-03-14 | 2011-07-20 | 丽江得一食品有限责任公司 | 一种螺旋藻果糕 |
CN102125154A (zh) * | 2011-03-14 | 2011-07-20 | 丽江得一食品有限责任公司 | 一种青梅果糕 |
CN102125152A (zh) * | 2011-03-14 | 2011-07-20 | 丽江得一食品有限责任公司 | 一种桑葚果糕 |
CN102132808A (zh) * | 2011-03-14 | 2011-07-27 | 丽江得一食品有限责任公司 | 一种圣女果果糕 |
CN102132807A (zh) * | 2011-03-14 | 2011-07-27 | 丽江得一食品有限责任公司 | 一种酸角果糕 |
CN102132809A (zh) * | 2011-03-14 | 2011-07-27 | 丽江得一食品有限责任公司 | 一种红心番石榴果糕 |
CN102823825A (zh) * | 2012-09-20 | 2012-12-19 | 丹东美比食品有限公司 | 一种蓝莓果糕的加工方法 |
Non-Patent Citations (1)
Title |
---|
顾仁勇等: "猕猴桃果糕生产工艺研究", 《食品工业科技》, vol. 22, no. 6, 31 December 2001 (2001-12-31), pages 68 - 69 * |
Cited By (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103815221A (zh) * | 2014-02-28 | 2014-05-28 | 胡楚阳 | 一种猕猴桃酱的制备方法 |
CN103976210A (zh) * | 2014-06-04 | 2014-08-13 | 理想科技集团有限公司 | 一种滇橄榄果糕及其制备方法 |
CN103976210B (zh) * | 2014-06-04 | 2016-04-13 | 理想科技集团有限公司 | 一种滇橄榄果糕及其制备方法 |
CN104824325A (zh) * | 2015-05-25 | 2015-08-12 | 江西师范大学 | 一种猕猴桃全果肉果糕加工方法 |
CN105614770A (zh) * | 2016-01-29 | 2016-06-01 | 贵州大学 | 一种刺梨全果果糕 |
CN107296143A (zh) * | 2017-06-20 | 2017-10-27 | 广西蒙山县纯香百香果专业合作社 | 一种百香果果糕及其加工方法 |
CN111743121A (zh) * | 2019-03-26 | 2020-10-09 | 刘东敏 | 一种猕猴桃果糕及其加工工艺 |
CN111264663A (zh) * | 2020-03-23 | 2020-06-12 | 江西师范大学 | 鱼明胶猕猴桃果糕及其生产方法 |
CN111264663B (zh) * | 2020-03-23 | 2023-06-09 | 江西师范大学 | 鱼明胶猕猴桃果糕及其生产方法 |
CN115836691A (zh) * | 2022-12-26 | 2023-03-24 | 福建田原农业发展有限公司 | 一种不甜腻不加防腐剂的果糕及其制作方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103652530A (zh) | 一种猕猴桃果糕及其制备方法 | |
CN101874575B (zh) | 青梅果粒果冻及其制备方法 | |
CN102125152B (zh) | 一种桑葚果糕 | |
CN1994143A (zh) | 桑果汁饮料及其制备方法 | |
CN104171780A (zh) | 一种果冻及其制作方法 | |
CN104798974B (zh) | 一种蜂蜜软糖及其制备方法 | |
CN104026424B (zh) | 一种浓缩型低糖枇杷果酱 | |
CN102132809B (zh) | 一种红心番石榴果糕 | |
CN102028280A (zh) | 一种蓝莓饮料 | |
CN103815107A (zh) | 一种沙棘果汁软糖及其生产方法 | |
CN108719555A (zh) | 一种蓝莓凝胶夹心糖果及其制备方法 | |
CN102132808B (zh) | 一种圣女果果糕 | |
CN105028654A (zh) | 一种黑蒜牛奶咀嚼片及其制备方法 | |
CN102871178A (zh) | 一种海红果复合汁及其生产方法 | |
CN103960349A (zh) | 一种杨梅罐头 | |
CN103695282A (zh) | 猕猴桃果醋加工工艺 | |
CN103637293A (zh) | 火龙果果粒饮料 | |
CN105360559A (zh) | 一种枇杷果饴及其制备方法 | |
CN102125155A (zh) | 一种螺旋藻果糕 | |
CN103622105A (zh) | 一种山楂、乌梅复合果肉饮料浓浆的制备方法 | |
CN103549596A (zh) | 冰糖梨汁饮料 | |
CN102125153A (zh) | 一种芒果果糕 | |
CN1742611A (zh) | 一种用于制备悬浮饮料的复合食品胶 | |
CN106722480B (zh) | 一种婴幼儿食品及其生产方法 | |
CN104522277A (zh) | 一种用啤特果果渣和果泥生产的果丹皮 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C04 | Withdrawal of patent application after publication (patent law 2001) | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20140326 |