CN104171775B - A kind of processing method of passion fruit jam powder - Google Patents
A kind of processing method of passion fruit jam powder Download PDFInfo
- Publication number
- CN104171775B CN104171775B CN201410322082.1A CN201410322082A CN104171775B CN 104171775 B CN104171775 B CN 104171775B CN 201410322082 A CN201410322082 A CN 201410322082A CN 104171775 B CN104171775 B CN 104171775B
- Authority
- CN
- China
- Prior art keywords
- passion fruit
- jam powder
- mixed liquor
- homogeneous
- temperature
- 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.)
- Active
Links
- 244000288157 Passiflora edulis Species 0.000 title claims abstract description 80
- 235000000370 Passiflora edulis Nutrition 0.000 title claims abstract description 80
- 239000000843 powder Substances 0.000 title claims abstract description 38
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 238000004108 freeze drying Methods 0.000 claims abstract description 16
- 238000010009 beating Methods 0.000 claims abstract description 12
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 238000010298 pulverizing process Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims description 20
- 239000000047 product Substances 0.000 claims description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 238000000265 homogenisation Methods 0.000 claims description 15
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 claims description 10
- 238000007710 freezing Methods 0.000 claims description 10
- 230000008014 freezing Effects 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 108010059892 Cellulase Proteins 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 229940106157 cellulase Drugs 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 230000035800 maturation Effects 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000009288 screen filtration Methods 0.000 claims description 5
- 239000011265 semifinished product Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- 239000000811 xylitol Substances 0.000 claims description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 4
- 229960002675 xylitol Drugs 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- 108010010803 Gelatin Proteins 0.000 claims description 3
- 229920000159 gelatin Polymers 0.000 claims description 3
- 239000008273 gelatin Substances 0.000 claims description 3
- 235000019322 gelatine Nutrition 0.000 claims description 3
- 235000011852 gelatine desserts Nutrition 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 4
- 239000005864 Sulphur Substances 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 230000014759 maintenance of location Effects 0.000 description 4
- 244000119298 Emblica officinalis Species 0.000 description 3
- 235000015489 Emblica officinalis Nutrition 0.000 description 3
- 241000234435 Lilium Species 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 244000205479 Bertholletia excelsa Species 0.000 description 1
- 235000012284 Bertholletia excelsa Nutrition 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000182264 Lucuma nervosa Species 0.000 description 1
- 235000000564 Lucuma nervosa Nutrition 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 235000015468 Lycium chinense Nutrition 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 241000218995 Passifloraceae Species 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 244000294611 Punica granatum Species 0.000 description 1
- 235000014360 Punica granatum Nutrition 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 235000008326 Trichosanthes anguina Nutrition 0.000 description 1
- 244000078912 Trichosanthes cucumerina Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000015201 grapefruit juice Nutrition 0.000 description 1
- 235000019534 high fructose corn syrup Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 235000013948 strawberry juice Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 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
- 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
- A23L21/11—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products obtained by enzymatic digestion of fruit or vegetable 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
Abstract
The invention discloses a kind of processing method of passion fruit jam powder, employing passion fruit is primary raw material, is processed by steps such as pretreatment of raw material, making beating, ferment treatment, batching, homogeneous, lyophilization, pulverizing, filtrations.Adopt the passion fruit jam powder of the present invention's processing, by sulfiting, finished product jam powder color stability can be made, more nutriment can be separated out by enzymolysis, more can keep the natural flavor of passion fruit simultaneously owing to not adding any artificial preparations.
Description
Technical field
The present invention relates to a kind of processing method of jam powder, especially relate to a kind of processing method of passion fruit jam powder.
Background technology
Passion fruit: also known as Brazil nut, egg fruit etc., be the general designation of the perennial bejuco fruit of Passifloraceae.The strong fragrance of the various fruits such as pineapple, banana, mango, pomegranate, lemon rubber can be given out because of its fruit juice, therefore passion fruit of gaining the name.According to open source literature, passion fruit is rich in the several amino acids of needed by human body, vitamin, carrotene and trace element.All containing abundant more than the 60 kind of fragrance ingredient such as pectin, Tea Polyphenols, B race, C family vitamin, glucose, organic acid in pulp and pericarp.At present, passion fruit is except eating raw, and be processed to drink or the food such as fruit wine, beverage, fruit vinegar, and be raw material with passion fruit, the taste be processed into is sour-sweet, the passion fruit jam powder of instant, has no Related product listing.
Summary of the invention
It take passion fruit as the method for Raw material processing passion fruit jam powder that technical problem to be solved by this invention is to provide a kind of, process through steps such as pretreatment of raw material, making beating, ferment treatment, batching, homogeneous, lyophilization, pulverizing, filtrations, fully can remain the nutritional labeling in raw material, easy and simple to handle, be easy to grasp.
The present invention solves the technical scheme that its technical problem takes: a kind of processing method of passion fruit jam powder, is characterized in that, adopts following steps:
A, pretreatment of raw material: select maturation, passion fruit without disease and pest, remove decayed portion, passion fruit block is cut into after cleaning, passion fruit block is put into the sulfurous acid solution of 0.1-0.2%, soak 40-60min, soak sulphur residual through rinsing removing after terminating, through sulfurous acid solution color retention, make finished product jam powder color stability;
B, making beating: in pretreated passion fruit block, add weight 2-3 water doubly carry out making beating process, make passion fruit pulp;
C, ferment treatment: in passion fruit pulp, add the pectase of 0.2-0.3%, the cellulase of 0.06-0.08%, mix, temperature controls as 40-50 DEG C, and the time is 4-6 hour;
D, allotment: in the passion fruit pulp after ferment treatment, add 10-15% xylitol, the citric acid of 0.5-1%, the gelatin of 0.1-0.2% mix, obtained mixed liquor;
E, homogeneous: by the process of mixed liquor homogeneous, temperature is 80-90 DEG C, and adopt double-stage homogenization, one-level homogenization pressure is 25-30Mpa, double-stage homogenization pressure 4-6Mpa, through homogeneous process, improves the quality of jam powder, eliminates rough mouthfeel in jam powder;
F, lyophilization: under mixed liquor good for homogeneous is sent into-15 ~-10 DEG C of environment immediately, freezing 6-8 hour, presses 6-8kg/m by the mixed liquor after freezing in useful load
2, operating pressure 40-60Pa, resolve pressure 20-22Pa, temperature 45-50 DEG C condition under dry, obtained passion fruit dried frozen aquatic products, adopts the method for lyophilization, avoids the loss of raw material nutriment, improves the utilization rate of raw material;
G, pulverizing: by passion fruit dried frozen aquatic products humidity be 30-40%, temperature is in the closed job-shop of 15-20 DEG C, with disintegrating machine, freeze-drying semi-finished product broken into uniform graininess;
H, filtration: by the passion fruit that crushes through 80-100 object screen filtration, obtained passion fruit jam powder;
I, packaging: after the package test of passion fruit jam powder, enter in aeration-drying environment and preserve.
Beneficial effect: the passion fruit jam powder adopting the present invention's processing, pass through sulfiting, finished product jam powder color stability can be made, more nutriment can be separated out by enzymolysis, more can keep the natural flavor of passion fruit simultaneously owing to not adding any artificial preparations.
Detailed description of the invention
Embodiment 1: a kind of processing method of passion fruit jam powder, is characterized in that: adopt following steps:
A, pretreatment of raw material: select maturation, passion fruit without disease and pest, remove decayed portion, passion fruit block is cut into after cleaning, passion fruit block is put into the sulfurous acid solution of 0.1%, soak 60min, soak sulphur residual through rinsing removing after terminating, through sulfurous acid solution color retention, make finished product jam powder color stability;
B, making beating: the water adding 20kg in the pretreated passion fruit block of 10kg carries out making beating process, makes passion fruit pulp;
C, ferment treatment: in 10kg passion fruit pulp, add the pectase of 0.02kg, the cellulase of 0.006kg, mix, it is 40 DEG C that temperature controls, and the time is 6 hours;
D, allotment: in the passion fruit pulp after 10kg ferment treatment, add 1kg xylitol, the citric acid of 0.05kg, the gelatin of 0.01kg mix, obtained mixed liquor;
E, homogeneous: by the process of mixed liquor homogeneous, temperature is 80 DEG C, and adopt double-stage homogenization, one-level homogenization pressure is 30Mpa, double-stage homogenization pressure 4Mpa, through homogeneous process, improves the quality of jam powder, eliminates rough mouthfeel in jam powder;
F, lyophilization: under mixed liquor good for homogeneous is sent into-15 DEG C of environment immediately, freezing 6 hours, the mixed liquor after freezing is pressed 6kg/m in useful load
2, operating pressure 40Pa, resolve pressure 20Pa, temperature 45 C condition under dry, obtained passion fruit dried frozen aquatic products, adopts the method for lyophilization, avoids the loss of raw material nutriment, improves the utilization rate of raw material;
G, pulverizing: by passion fruit dried frozen aquatic products humidity be 30%, temperature is in the closed job-shop of 20 DEG C, with disintegrating machine, freeze-drying semi-finished product broken into uniform graininess;
H, filtration: by the passion fruit that crushes through 80 object screen filtrations, obtained passion fruit jam powder;
I, packaging: after the package test of passion fruit jam powder, enter in aeration-drying environment and preserve.
Embodiment 2: a kind of processing method of passion fruit jam powder, is characterized in that: adopt following steps:
A, pretreatment of raw material: select maturation, the passion fruit without disease and pest, lily, remove decayed portion, passion fruit block, lily block is cut into after cleaning, the sulfurous acid solution of 0.15% is put into after being mixed with 1kg lily block by 9kg passion fruit block, soak 50min, soak sulphur residual through rinsing removing after terminating, through sulfurous acid solution color retention, make finished product jam powder color stability;
B, making beating: the water adding 25kg in the pretreated raw material block of 10kg carries out making beating process, makes passion fruit pulp;
C, ferment treatment: in 10kg passion fruit pulp, add the pectase of 0.25kg, the cellulase of 0.007kg, mix, it is 45 DEG C that temperature controls, and the time is 5 hours;
D, allotment: in the passion fruit pulp after 10kg ferment treatment, add the xylitol of 1.3kg, the strawberry juice of 2kg, the citric acid of 0.08kg, the xanthans of 0.015kg mix, obtained mixed liquor;
E, homogeneous: by the process of mixed liquor homogeneous, temperature is 85 DEG C, and adopt double-stage homogenization, one-level homogenization pressure is 28Mpa, double-stage homogenization pressure 5Mpa, through homogeneous process, improves the quality of jam powder, eliminates rough mouthfeel in jam powder;
F, lyophilization: under mixed liquor good for homogeneous is sent into-13 DEG C of environment immediately, freezing 7 hours, the mixed liquor after freezing is pressed 7kg/m in useful load
2, operating pressure 50Pa, resolve pressure 21Pa, temperature 48 DEG C condition under dry, obtained passion fruit dried frozen aquatic products, adopts the method for lyophilization, avoids the loss of raw material nutriment, improves the utilization rate of raw material;
G, pulverizing: by passion fruit dried frozen aquatic products humidity be 35%, temperature is in the closed job-shop of 18 DEG C, with disintegrating machine, freeze-drying semi-finished product broken into uniform graininess;
H, filtration: by the passion fruit that crushes through 90 object screen filtrations, obtained passion fruit jam powder;
I, packaging: after the package test of passion fruit jam powder, enter in aeration-drying environment and preserve.
Embodiment 3: a kind of processing method of passion fruit jam powder, is characterized in that: adopt following steps:
A, pretreatment of raw material: select maturation, the passion fruit without disease and pest, fig, emblic, remove decayed portion, passion fruit block, fig block, emblic sub-block is cut into after cleaning, 7kg passion fruit block, 2kg fig block are put into the sulfurous acid solution of 0.2% after mixing with 1kg emblic sub-block, soak 40min, soak sulphur residual through rinsing removing after terminating, through sulfurous acid solution color retention, make finished product jam powder color stability;
B, making beating: the water adding 30kg in 10kg pretreated raw material fruit block carries out making beating process, makes passion fruit pulp;
C, ferment treatment: in 10kg passion fruit pulp, add 0.3kg pectase, the cellulase of 0.008kg, the protease of 0.005kg, mix, it is 50 DEG C that temperature controls, and the time is 4 hours;
D, allotment: in the passion fruit pulp after 10kg ferment treatment, add the HFCS of 1.5kg, the grapefruit juice of 0.6kg, the wolfberry juice of 0.5kg, the snakegourd juice of 0.4kg, the citric acid of 0.08kg, the xanthans of 0.02kg mix, obtained mixed liquor;
E, homogeneous: by the process of mixed liquor homogeneous, temperature is 90 DEG C, and adopt double-stage homogenization, one-level homogenization pressure is 25Mpa, double-stage homogenization pressure 6Mpa, through homogeneous process, improves the quality of jam powder, eliminates rough mouthfeel in jam powder;
F, lyophilization: under mixed liquor good for homogeneous is sent into-10 DEG C of environment immediately, freezing 8 hours, the mixed liquor after freezing is pressed 8kg/m in useful load
2, operating pressure 60Pa, resolve pressure 22Pa, temperature 45 C condition under dry, obtained passion fruit dried frozen aquatic products, adopts the method for lyophilization, avoids the loss of raw material nutriment, improves the utilization rate of raw material;
G, pulverizing: by passion fruit dried frozen aquatic products humidity be 40%, temperature is in the closed job-shop of 15 DEG C, with disintegrating machine, freeze-drying semi-finished product broken into uniform graininess;
H, filtration: by the passion fruit that crushes through 100 object screen filtrations, obtained passion fruit jam powder;
I, packaging: after the package test of passion fruit jam powder, enter in aeration-drying environment and preserve.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a processing method for passion fruit jam powder, is characterized in that, adopts following steps:
A, pretreatment of raw material: select maturation, passion fruit without disease and pest, remove decayed portion, be cut into passion fruit block, passion fruit block put into the sulfurous acid solution of 0.1-0.2% after cleaning, soaks 40-60min, soaks sulfurous acid residual through rinsing removing after terminating;
B, making beating: in pretreated passion fruit block, add weight 2-3 water doubly carry out making beating process, make passion fruit pulp;
C, ferment treatment: in passion fruit pulp, add the pectase of 0.2-0.3%, the cellulase of 0.06-0.08%, mix, temperature controls as 40-50 DEG C, and the time is 4-6 hour;
D, allotment: in the passion fruit pulp after ferment treatment, add 10-15% xylitol, the citric acid of 0.5-1%, the gelatin of 0.1-0.2% mix, obtained mixed liquor;
E, homogeneous: by the process of mixed liquor homogeneous, temperature is 80-90 DEG C, and adopt double-stage homogenization, one-level homogenization pressure is 25-30Mpa, double-stage homogenization pressure 4-6Mpa;
F, lyophilization: under mixed liquor good for homogeneous is sent into-15 ~-10 DEG C of environment immediately, freezing 6-8 hour, presses 6-8kg/m by the mixed liquor after freezing in useful load
2, operating pressure 40-60Pa, resolve pressure 20-22Pa, temperature 45-50 DEG C condition under dry, obtained passion fruit dried frozen aquatic products;
G, pulverizing: by passion fruit dried frozen aquatic products humidity be 30-40%, temperature is in the closed job-shop of 15-20 DEG C, with disintegrating machine, freeze-drying semi-finished product broken into uniform graininess;
H, filtration: by the passion fruit that crushes through 80-100 object screen filtration, obtained passion fruit jam powder;
I, packaging: after the package test of passion fruit jam powder, enter in aeration-drying environment and preserve.
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510739502.0A CN105410801A (en) | 2014-07-05 | 2014-07-05 | Passiflora edulis fruit jam powder processing method |
CN201510739619.9A CN105192502A (en) | 2014-07-05 | 2014-07-05 | Passion fruit jam powder processing method |
CN201410322082.1A CN104171775B (en) | 2014-07-05 | 2014-07-05 | A kind of processing method of passion fruit jam powder |
CN201510739215.XA CN105211682A (en) | 2014-07-05 | 2014-07-05 | A kind of processing method of passion fruit jam powder |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410322082.1A CN104171775B (en) | 2014-07-05 | 2014-07-05 | A kind of processing method of passion fruit jam powder |
Related Child Applications (3)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510739502.0A Division CN105410801A (en) | 2014-07-05 | 2014-07-05 | Passiflora edulis fruit jam powder processing method |
CN201510739619.9A Division CN105192502A (en) | 2014-07-05 | 2014-07-05 | Passion fruit jam powder processing method |
CN201510739215.XA Division CN105211682A (en) | 2014-07-05 | 2014-07-05 | A kind of processing method of passion fruit jam powder |
Publications (2)
Publication Number | Publication Date |
---|---|
CN104171775A CN104171775A (en) | 2014-12-03 |
CN104171775B true CN104171775B (en) | 2016-01-20 |
Family
ID=51953342
Family Applications (4)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510739502.0A Pending CN105410801A (en) | 2014-07-05 | 2014-07-05 | Passiflora edulis fruit jam powder processing method |
CN201510739619.9A Pending CN105192502A (en) | 2014-07-05 | 2014-07-05 | Passion fruit jam powder processing method |
CN201410322082.1A Active CN104171775B (en) | 2014-07-05 | 2014-07-05 | A kind of processing method of passion fruit jam powder |
CN201510739215.XA Pending CN105211682A (en) | 2014-07-05 | 2014-07-05 | A kind of processing method of passion fruit jam powder |
Family Applications Before (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510739502.0A Pending CN105410801A (en) | 2014-07-05 | 2014-07-05 | Passiflora edulis fruit jam powder processing method |
CN201510739619.9A Pending CN105192502A (en) | 2014-07-05 | 2014-07-05 | Passion fruit jam powder processing method |
Family Applications After (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510739215.XA Pending CN105211682A (en) | 2014-07-05 | 2014-07-05 | A kind of processing method of passion fruit jam powder |
Country Status (1)
Country | Link |
---|---|
CN (4) | CN105410801A (en) |
Families Citing this family (25)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104585570A (en) * | 2015-02-09 | 2015-05-06 | 彭常安 | Preparation method for brachybotrys jam powder |
CN104585820A (en) * | 2015-03-01 | 2015-05-06 | 彭常安 | Preparing method of nostoc commune beverage |
CN104783026A (en) * | 2015-05-03 | 2015-07-22 | 张俊辉 | Processing method for Chinese wampee fruit jam powder |
CN104824584B (en) * | 2015-05-28 | 2018-08-28 | 郑于兵 | A kind of passionflower lozenge and preparation method thereof |
CN105010919A (en) * | 2015-08-08 | 2015-11-04 | 明毅强 | Processing method of health care cape gooseberry jam powder |
CN105410551B (en) * | 2015-11-27 | 2017-12-26 | 华南农业大学 | Passionfruit latex and preparation method thereof and the application in terms of high-quality fruitcake making |
CN105559028A (en) * | 2016-01-22 | 2016-05-11 | 叶芳 | Preparation method of hairy crab paste with durian flavor and product thereof |
CN105725139A (en) * | 2016-02-19 | 2016-07-06 | 王婧 | Berchemia floribunda jam and making method thereof |
CN105815703A (en) * | 2016-03-21 | 2016-08-03 | 张俊辉 | Method for processing trichosanthes peel, cortex albiziae and hawthorn fruit healthcare powder |
CN105815752A (en) * | 2016-04-15 | 2016-08-03 | 重庆市友军食品有限公司 | Passion fruit chili sauce and preparation method |
CN106262322A (en) * | 2016-08-25 | 2017-01-04 | 明毅强 | The processing method of red ferrum fruit nourishing jam powder |
CN106333311A (en) * | 2016-08-28 | 2017-01-18 | 余芳 | Healthcare jelly powder preparation method with melastoma dodecandrum lour, |
CN106234719A (en) * | 2016-09-29 | 2016-12-21 | 芜湖市三山区绿色食品产业协会 | A kind of processing technology of Herba Pyrolae Ixeris denticulata dried bean curd |
CN107183633B (en) * | 2017-05-02 | 2020-10-30 | 蚌埠市金旺食品有限公司 | Processing technology of pineapple jam with unique flavor |
CN107223933A (en) * | 2017-06-08 | 2017-10-03 | 芜湖市三山区绿色食品产业协会 | The processing method of emblic nourishing jam |
CN107259463A (en) * | 2017-07-09 | 2017-10-20 | 柴华 | A kind of processing method of plum heath jam powder |
CN107307355A (en) * | 2017-07-11 | 2017-11-03 | 宇琪 | The preparation method of pawpaw Rosa roxburghii jam powder |
CN107232559A (en) * | 2017-07-15 | 2017-10-10 | 安徽智联管理咨询有限公司 | A kind of processing method of rambutan jam powder |
CN107307356A (en) * | 2017-07-23 | 2017-11-03 | 芜湖市三山区绿色食品产业协会 | The processing method of a kind of ground loquat heath jam powder |
CN107410893A (en) * | 2017-07-28 | 2017-12-01 | 宇琪 | The preparation method of Chinese scholartree reality jam powder |
CN107373549A (en) * | 2017-08-22 | 2017-11-24 | 浦北县龙腾食品有限公司 | A kind of production technology of passion fruit sauce |
CN107446780A (en) * | 2017-09-27 | 2017-12-08 | 印江彬彬百香果种植发展有限公司 | A kind of passion fruit health liquor and preparation method thereof |
CN108740908A (en) * | 2018-06-14 | 2018-11-06 | 钦州学院 | A kind of passion fruit pericarp slurry and preparation method thereof for jam |
CN109043400A (en) * | 2018-07-24 | 2018-12-21 | 天峨县平昌生态农业有限公司 | A kind of preparation process of passion fruit powder |
CN110810880B (en) * | 2019-12-11 | 2021-11-09 | 浙江海洋大学 | Passion fruit, rose and sea buckthorn pastry and preparation method thereof |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1084033A (en) * | 1993-08-13 | 1994-03-23 | 广西亚热带作物研究所 | Have papaya fruit juice, jam of flavour and preparation method thereof |
CN101433351A (en) * | 2008-12-15 | 2009-05-20 | 东莞市日之泉集团有限公司 | Method for preparing passion flower fruit juice beverage |
CN103404922A (en) * | 2013-08-30 | 2013-11-27 | 桂林白石润东百香果开发有限公司 | Preparation method of passion fruit beverage |
Family Cites Families (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5712980A (en) * | 1980-06-26 | 1982-01-22 | Tsunezo Goto | Preparation of portable nutrient food |
CN1235515C (en) * | 2004-05-21 | 2006-01-11 | 江城绿色版纳生态食品有限公司 | Process for producing natural fruit-juice perfume synergist using passion flower as raw material |
CN1309323C (en) * | 2005-07-14 | 2007-04-11 | 江城绿色版纳生态食品有限公司 | Process for producing fruit juice powder using dahlia as raw material |
CN101040692B (en) * | 2007-04-26 | 2010-05-19 | 白河天裕农业高新技术有限公司 | Method of preparing pawpaw freezed dry superfine powder |
CN101181040A (en) * | 2007-12-07 | 2008-05-21 | 华南理工大学 | Method for preparing bananas powder with good recovery properties of water and non-agglomeration |
CN102349602A (en) * | 2011-10-19 | 2012-02-15 | 刘俊奕 | Passion fruit and pear jam and preparation method thereof |
CN102613506A (en) * | 2012-04-10 | 2012-08-01 | 威海长寿康海洋食品有限公司 | Fig jam powder processing method |
CN102940178A (en) * | 2012-11-21 | 2013-02-27 | 哈尔滨艾博雅食品科技开发有限公司 | Snow pear jam powder |
CN103750089A (en) * | 2013-12-27 | 2014-04-30 | 彭聪 | Making method for black solarium surattense jam powder |
-
2014
- 2014-07-05 CN CN201510739502.0A patent/CN105410801A/en active Pending
- 2014-07-05 CN CN201510739619.9A patent/CN105192502A/en active Pending
- 2014-07-05 CN CN201410322082.1A patent/CN104171775B/en active Active
- 2014-07-05 CN CN201510739215.XA patent/CN105211682A/en active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1084033A (en) * | 1993-08-13 | 1994-03-23 | 广西亚热带作物研究所 | Have papaya fruit juice, jam of flavour and preparation method thereof |
CN101433351A (en) * | 2008-12-15 | 2009-05-20 | 东莞市日之泉集团有限公司 | Method for preparing passion flower fruit juice beverage |
CN103404922A (en) * | 2013-08-30 | 2013-11-27 | 桂林白石润东百香果开发有限公司 | Preparation method of passion fruit beverage |
Non-Patent Citations (1)
Title |
---|
西番莲、芒果复合果汁饮料的研制;章程辉等;《热带农业科学》;19971231(第03期);第14-17页 * |
Also Published As
Publication number | Publication date |
---|---|
CN105410801A (en) | 2016-03-23 |
CN105192502A (en) | 2015-12-30 |
CN104171775A (en) | 2014-12-03 |
CN105211682A (en) | 2016-01-06 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104171775B (en) | A kind of processing method of passion fruit jam powder | |
CN103892225B (en) | Local flavor pickled vegetable fast method for preparing | |
CN104783026A (en) | Processing method for Chinese wampee fruit jam powder | |
CN104187236A (en) | Manufacturing method for amur grape jelly powder | |
CN105455135A (en) | Method for preparing alcohol-free compound enzyme of Nan helianthus tuberosus No. 9 and fruits and vegetables | |
CN102630757A (en) | Fermented soybean milk, fruit juice soymilk and preparation method of fermented soybean milk and fruit juice soymilk | |
CN103820298B (en) | A kind of making method of red Lee's fruit vinegar | |
CN103653151A (en) | Production method for tomato juice beverage prepared with enzymatic method | |
CN104886425A (en) | A preparation method of crab apple jam powder | |
CN103045437A (en) | Making method of mango sparkling wine | |
CN103750468A (en) | Preparation method of dragon fruit vinegar beverage | |
CN105520146A (en) | Processing method of Elaeagnus pungens fruit vinegar beverage | |
CN103891820B (en) | A kind of fruit cakes dry powder and preparation method thereof | |
CN106974232A (en) | One kind pickles root-mustard and its method for salting | |
CN104824622A (en) | Persimmon fruit primary pulp sauce and preparation method thereof | |
CN103535827A (en) | Long-skirt dictyophora beverage processing method | |
CN105886221A (en) | Manufacturing method of passion fruit composite tea wine | |
CN1195052C (en) | Process for quick making fruit wine and beverage | |
CN104432349A (en) | Processing method of grape and mulberry juice beverage | |
CN106333311A (en) | Healthcare jelly powder preparation method with melastoma dodecandrum lour, | |
CN103820259A (en) | Cherry-grape wine and preparation method thereof | |
CN103484298A (en) | Mango wine | |
CN106262322A (en) | The processing method of red ferrum fruit nourishing jam powder | |
CN103484297A (en) | Kiwi fruit wine | |
CN111938045A (en) | Preparation method of loquat and pear compound pulp beverage |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
TR01 | Transfer of patent right |
Effective date of registration: 20200914 Address after: No.14 Fengguan Road, Xiangshan District, Huaibei City, Anhui Province Patentee after: Huaibei Delan and Chuang Biotechnology Co., Ltd Address before: 241000 Anhui province Wuhu City Jiuhua Road No. 119 days and district court 6 unit 1 building 604 room Patentee before: Peng Changan |
|
TR01 | Transfer of patent right |