CN104381893A - Production method of health-maintaining bitter gourd granules - Google Patents
Production method of health-maintaining bitter gourd granules Download PDFInfo
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- CN104381893A CN104381893A CN201410692653.0A CN201410692653A CN104381893A CN 104381893 A CN104381893 A CN 104381893A CN 201410692653 A CN201410692653 A CN 201410692653A CN 104381893 A CN104381893 A CN 104381893A
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- health
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- bitter gourd
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- 235000009811 Momordica charantia Nutrition 0.000 title claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 244000078912 Trichosanthes cucumerina Species 0.000 title abstract 3
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 title abstract 3
- 239000008187 granular material Substances 0.000 title abstract 2
- 238000001035 drying Methods 0.000 claims abstract description 15
- 238000004806 packaging method and process Methods 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 8
- 244000302512 Momordica charantia Species 0.000 claims description 22
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 22
- 235000018365 Momordica dioica Nutrition 0.000 claims description 22
- 239000013078 crystal Substances 0.000 claims description 16
- 239000002994 raw material Substances 0.000 claims description 15
- 235000020383 bitter gourd juice Nutrition 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 11
- 239000000126 substance Substances 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 235000005979 Citrus limon Nutrition 0.000 claims description 6
- 244000131522 Citrus pyriformis Species 0.000 claims description 6
- 244000000231 Sesamum indicum Species 0.000 claims description 6
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 6
- 238000005469 granulation Methods 0.000 claims description 6
- 230000003179 granulation Effects 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 5
- 229920002774 Maltodextrin Polymers 0.000 claims description 5
- 239000005913 Maltodextrin Substances 0.000 claims description 5
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 5
- 239000001630 malic acid Substances 0.000 claims description 5
- 235000011090 malic acid Nutrition 0.000 claims description 5
- 229940035034 maltodextrin Drugs 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 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 claims description 4
- 230000000903 blocking effect Effects 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000010410 dusting Methods 0.000 claims description 4
- 239000010985 leather Substances 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 2
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- 235000008397 ginger Nutrition 0.000 claims description 2
- 235000020183 skimmed milk Nutrition 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 206010028980 Neoplasm Diseases 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 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 abstract 1
- 206010061218 Inflammation Diseases 0.000 abstract 1
- 206010037660 Pyrexia Diseases 0.000 abstract 1
- 235000019636 bitter flavor Nutrition 0.000 abstract 1
- 230000003467 diminishing effect Effects 0.000 abstract 1
- 239000008103 glucose Substances 0.000 abstract 1
- 230000004054 inflammatory process Effects 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
- 230000003110 anti-inflammatory effect Effects 0.000 description 3
- 230000001754 anti-pyretic effect Effects 0.000 description 3
- 239000002221 antipyretic Substances 0.000 description 3
- 229920001353 Dextrin Polymers 0.000 description 2
- LOUPRKONTZGTKE-WZBLMQSHSA-N Quinine Chemical compound C([C@H]([C@H](C1)C=C)C2)C[N@@]1[C@@H]2[C@H](O)C1=CC=NC2=CC=C(OC)C=C21 LOUPRKONTZGTKE-WZBLMQSHSA-N 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 229930185803 charantin Natural products 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- FYGDTMLNYKFZSV-MRCIVHHJSA-N dextrin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)OC1O[C@@H]1[C@@H](CO)OC(O[C@@H]2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-MRCIVHHJSA-N 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 229960004793 sucrose Drugs 0.000 description 2
- 235000001258 Cinchona calisaya Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- LOUPRKONTZGTKE-UHFFFAOYSA-N cinchonine Natural products C1C(C(C2)C=C)CCN2C1C(O)C1=CC=NC2=CC=C(OC)C=C21 LOUPRKONTZGTKE-UHFFFAOYSA-N 0.000 description 1
- 230000009194 climbing Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229940023569 palmate Drugs 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 229960000948 quinine Drugs 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000001052 yellow pigment 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
- 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
- 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L2/395—Dry compositions in a particular shape or form
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a production method of health-maintaining bitter gourd granules, and belongs to the field of food processing. The production method is characterized by adopting a production technological process of selecting materials, blending, granulating, drying, grading, and packaging to obtain a finished product. The production method has the beneficial effects that the product is granule-shaped and is fragrant and palatable, has the unique bitter flavor of bitter gourds and has abundant nutrients. The product is good for improving the resistance of human bodies, can be used for promoting appetite, diminishing inflammation and bringing down a fever, and also has the effects of clearing summer-heat, lowering blood glucose, and preventing and resisting cancers, so that the product is a health-maintaining food which is nutritional and healthy, pure and natural.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of health balsam pear crystalline substance.
Background technology
Balsam pear, has another name called balsam pear, is cucurbitaceous plant, is annual climbing herb.Stem, branch, petiole and bennet have all draped over one's shoulders pubescence, the raw tendril of armpit.The diameter of leaf reaches 3 to 12 centimetres, and have 5 to 7 road palmate drastic cracks, sliver ovalize, there is sawtooth outer.At the end of spring and the beginning of summer bloom, monoecism, yellow.Fruit is oblong, and there is most irregular strumae on surface, and seed is hidden among Fleshy fruits, has red capsule to wrap up in time ripe.
The effect of balsam pear: 1. promote diet, anti-inflammatory antipyretic: the Charantin in balsam pear and bitter principle can improve a poor appetite, spleen benefiting and stimulating the appetite; Contained alkaloids substance quinine, have diuresis to invigorate blood circulation, anti-inflammatory antipyretic, the improving eyesight that clears away heart-fire effect; 2. cancer-resisting: containing a kind of composition inside balsam pear, can the effectively canceration of T suppression cell and the recovery of promotion mutation cell, has certain antitumaous effect; 3. reduce blood sugar: the Fresh sap of balsam pear, the material containing Charantin and similar insulin, having good hypoglycemic activity, is the ultimate food of diabetic.Moreover, balsam pear also has prevention of osteoporosis, regulates endocrine, oxidation resistant effect, and further strengthening body resistance, improves the reaction mechanism inside health simultaneously.
Fresh bitter is not easily preserved, and for being processed into the brilliant comprehensive utilization that can realize balsam pear raw material of health balsam pear, instant, and being convenient to store, improving its economic worth.
Summary of the invention
The object of the invention is the problem that solution balsam pear is not easily preserved, a kind of preparation method of health balsam pear crystalline substance is provided.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for health balsam pear crystalline substance, is characterized in that: adopt → the manufacturing process flow of granulation → drying → classification → packaging → finished product of selecting materials → allocate, concrete operation step is:
A, to select materials: the concentrated Bitter Gourd Juice selecting soluble solid content to reach 18% is raw material, sesame, white sugar are pulverized, cross 180 order dusting covers and become sesame Icing Sugar, maltodextrin powder is crossed 200 mesh sieves for subsequent use;
B, allotment: various raw material proportion be 38% concentrated Bitter Gourd Juice, 40% sesame Icing Sugar, 12% skimmed milk power, 5% ginger juice, 4.5% maltodextrin powder, 0.5% malic acid and appropriate lemon extract; First malic acid, lemon extract are used water-solubleization respectively, and by filtered through gauze in concentrated Bitter Gourd Juice, then whole raw material is poured in mixer, stir, whole raw material is mixed, becomes loose leather hard;
C, granulation: use oscillating granulator granulating and forming, comminutor screen-aperture is 18 orders, reinforced even, in order to avoid blocking sieve aperture;
D, drying: the wet crystal grain after shaping is layered in tray equably, thickness is 0.7 centimetre, is the drying room drying of 65-70 DEG C, continues 8-9 hour, until stop dry when crystal grain water content drops to 4-6% in temperature; Can crystal grain be stirred time dry, accelerate dry progress;
E, classification, packaging: after the cooling of balsam pear crystal grain, carry out classification, be divided into two-stage, then pack with vial as early as possible by 12 orders, 25 orders with vibratory sieve, be stored in shady and cool dry place, then carry out export trade after packaging.
Beneficial effect: product of the present invention is graininess, and delicate fragrance is agreeable to the taste, has the poor local flavor of balsam pear uniqueness, nutritious.This product is conducive to strengthening body resistance, can promote diet, anti-inflammatory antipyretic, and also having clearing away summerheat, reduce effect of blood sugar and cancer-resisting, is a kind of nutrient health, pure natural health-preserving food.
Detailed description of the invention
Embodiment 1
:
A preparation method for health balsam pear crystalline substance, concrete operation step is:
A, to select materials: select soluble solid content to reach the concentrated Bitter Gourd Juice of 30%, rock sugar is pulverized, cross 120 order dusting covers and become candy sugar powder, cornmeal mush fine powder is crossed 100 mesh sieves for subsequent use;
B, allotment: various raw material proportion is: the concentrated Bitter Gourd Juice of 16%, the candy sugar powder of 55%, 15% milk, 13.2% dextrine powder, citric acid and malic acid 0.8%, appropriate preserved plum essence; First citric acid, preserved plum essence are dissolved by little water respectively, and by filtered through gauze in concentrated Bitter Gourd Juice, then whole raw material is poured in mixer, add a little brown sugar and honey, stir, whole raw material is mixed, becomes loose leather hard;
C, granulation: use oscillating granulator granulating and forming, comminutor screen-aperture is 12 orders, reinforced even, in order to avoid blocking sieve aperture;
D, drying: the wet crystal grain after shaping is layered in tray equably, thickness is 0.5 centimetre, is the drying room drying of 75 DEG C, continues 4-6 hour, until stop dry when crystal grain water content drops to 3% in temperature; Can stir crystal grain time dry, accelerate dry progress, baking temperature does not exceed 80 DEG C, otherwise easily occurs product browning phenomenon;
E, classification, packaging: after the cooling of balsam pear crystal grain, carry out classification, be divided into two-stage, then pack with vial as early as possible by 30 orders, 50 orders with vibratory sieve, be stored in shady and cool dry place, then carry out export trade after packaging.
Embodiment 2
:
A preparation method for health balsam pear crystalline substance, concrete operation step is:
A, to select materials: select soluble solid content to reach the concentrated Bitter Gourd Juice of 25%, sucrose is pulverized, cross 130 order dusting covers and become Icing Sugar, maltodextrin powder is crossed 160 mesh sieves for subsequent use;
B, allotment: various raw material proportion is: the concentrated Bitter Gourd Juice of 20%, the cane sugar powder of 45%, 22% milk, 12.3% dextrine powder, citric acid 0.7%, appropriate Tatrazine pigment; First citric acid, lemon yellow pigment are dissolved by little water respectively, and by filtered through gauze in concentrated Bitter Gourd Juice, then whole raw material is poured in mixer, stir, whole raw material is mixed, becomes loose leather hard;
C, granulation: use oscillating granulator granulating and forming, comminutor screen-aperture is 28 orders, reinforced even, in order to avoid blocking sieve aperture;
D, drying: be layered on equably in tray by the wet crystal grain after shaping, thickness is 1.2 centimetres, admix appropriate edible lemon extract, is the drying room drying of 70 DEG C, continues 5 hours, until stop dry when crystal grain water content drops to 1% in temperature; Can stir crystal grain time dry, accelerate dry progress, baking temperature does not exceed 65 DEG C, otherwise easily occurs product browning phenomenon;
E, classification, packaging: after the cooling of balsam pear crystal grain, carry out classification, be divided into two-stage, then pack with vial as early as possible by 17 orders, 35 orders with vibratory sieve, be stored in shady and cool dry place, then carry out export trade after packaging.
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 preparation method for health balsam pear crystalline substance, is characterized in that: adopt → the manufacturing process flow of granulation → drying → classification → packaging → finished product of selecting materials → allocate, concrete operation step is:
A, to select materials: the concentrated Bitter Gourd Juice selecting soluble solid content to reach 18% is raw material, sesame, white sugar are pulverized, cross 180 order dusting covers and become sesame Icing Sugar, maltodextrin powder is crossed 200 mesh sieves for subsequent use;
B, allotment: various raw material proportion be 38% concentrated Bitter Gourd Juice, 40% sesame Icing Sugar, 12% skimmed milk power, 5% ginger juice, 4.5% maltodextrin powder, 0.5% malic acid and appropriate lemon extract; First malic acid, lemon extract are used water-solubleization respectively, and by filtered through gauze in concentrated Bitter Gourd Juice, then whole raw material is poured in mixer, stir, whole raw material is mixed, becomes loose leather hard;
C, granulation: use oscillating granulator granulating and forming, comminutor screen-aperture is 18 orders, reinforced even, in order to avoid blocking sieve aperture;
D, drying: the wet crystal grain after shaping is layered in tray equably, thickness is 0.7 centimetre, is the drying room drying of 65-70 DEG C, continues 8-9 hour, until stop dry when crystal grain water content drops to 4-6% in temperature; Can crystal grain be stirred time dry, accelerate dry progress;
E, classification, packaging: after the cooling of balsam pear crystal grain, carry out classification, be divided into two-stage, then pack with vial as early as possible by 12 orders, 25 orders with vibratory sieve, be stored in shady and cool dry place, then carry out export trade after packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410692653.0A CN104381893A (en) | 2014-11-27 | 2014-11-27 | Production method of health-maintaining bitter gourd granules |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410692653.0A CN104381893A (en) | 2014-11-27 | 2014-11-27 | Production method of health-maintaining bitter gourd granules |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104381893A true CN104381893A (en) | 2015-03-04 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410692653.0A Pending CN104381893A (en) | 2014-11-27 | 2014-11-27 | Production method of health-maintaining bitter gourd granules |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104381893A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105361145A (en) * | 2015-11-08 | 2016-03-02 | 朱娜娜 | Manufacture method for platycodon-grandiflorum composite health-care powder |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1810140A (en) * | 2005-12-30 | 2006-08-02 | 山东师范大学 | Prepn process of instant bitter gourd coffee |
| CN102860559A (en) * | 2012-10-19 | 2013-01-09 | 山东大树生物工程技术有限公司 | Balsam pear powder and preparation method thereof |
| CN104082821A (en) * | 2014-06-20 | 2014-10-08 | 彭常龙 | Manufacturing method for haw crystal |
-
2014
- 2014-11-27 CN CN201410692653.0A patent/CN104381893A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1810140A (en) * | 2005-12-30 | 2006-08-02 | 山东师范大学 | Prepn process of instant bitter gourd coffee |
| CN102860559A (en) * | 2012-10-19 | 2013-01-09 | 山东大树生物工程技术有限公司 | Balsam pear powder and preparation method thereof |
| CN104082821A (en) * | 2014-06-20 | 2014-10-08 | 彭常龙 | Manufacturing method for haw crystal |
Non-Patent Citations (2)
| Title |
|---|
| 严泽湘主编: "《野菜野果食品加工技术与工艺配方》", 31 January 2004, 科学技术文献出版社 * |
| 罗赫荣: "《果品实用加工技术》", 31 July 1997, 湖南科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105361145A (en) * | 2015-11-08 | 2016-03-02 | 朱娜娜 | Manufacture method for platycodon-grandiflorum composite health-care powder |
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