CN104522277A - Sweetened rolls produced by pomace and puree of Piteguo - Google Patents
Sweetened rolls produced by pomace and puree of Piteguo Download PDFInfo
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- CN104522277A CN104522277A CN201510027308.XA CN201510027308A CN104522277A CN 104522277 A CN104522277 A CN 104522277A CN 201510027308 A CN201510027308 A CN 201510027308A CN 104522277 A CN104522277 A CN 104522277A
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Abstract
The invention relates to sweetened rolls produced by pomace and puree of Piteguo. The sweetened rolls are prepared by the following steps: adding pomace into water and boiling to obtain a mixture; pulping and filtering to obtain slurry; dissolving xylitol, citric acid, edible gum and natural pigments in water to obtain an auxiliary liquid; adding the auxiliary liquid into the slurry and carrying out vacuum concentration at a low temperature to obtain raw material slurry; or adding pomace into water and boiling to obtain a mixture; pulping and filtering to obtain slurry; preparing the auxiliary liquid, adding puree and the auxiliary liquid into the slurry, and carrying out vacuum concentration at a low temperature to obtain the raw material slurry; or taking uniformly stirred puree; preparing the auxiliary liquid, mixing puree and auxiliary liquid, carrying out vacuum concentration at low temperature to obtain the raw material slurry; spreading the raw material slurry; and drying till the raw material slurry is in a tough rolled shape to prepare the Piteguo sweetened rolls. The sweetened rolls are prepared by taking pomace which is obtained by extruding Piteguo in a beverage processing section and puree which is precipitated in a fruit juice clarification section in beverage processing. The utilization ratio of resources is improved, and the sweetened rolls have certain social and environmental benefits.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of production method of haw sheet, the haw sheet of particularly a kind of beer special fruit pomace and puree production.
Background technology
The special fruit growth of beer is in the Hezheng County, Linxia, Gansu Province of height above sea level 2100 ~ 2400 meters.Hezheng County is positioned at the west and south of Hui Autonomous Prefecture of Linxia, Gansu Province, and soil, weather and natural conditions are unique, extremely suitable beer special fruit cultivating and growing.Beer special fruit original name leather bag fruit (locals also claims bud bread, acid bar pears, skin tire fruit).The special fruit of beer is warm in nature, sweet and sour; Containing rich in protein, reduced sugar, crude fibre, vitamin (C, B
1, B
2), the trace element of the multiple needed by human such as tannic acid, amino acid (376mg/100g) and potassium, calcium, iron, be moistening lung nourishing the stomach among the people, disappear rush down quench the thirst, the dietotherapy good merchantable brand of softening blood vessel, Antialcoholic liver-protecting.
Beer special fruit nutritive value is higher, green, pollution-free, has become one of the whole province and even national unique local characteristic fruit.In recent years, Hezheng County is cultivated special for beer fruit as one of industry restructuring, the four large basic industries of increasing farmers' income, formulate " beer special fruit industry development embodiment ", according to the principle of Government-Leading, tap drive, project support, the market promotion, Involvement of public community, establish characteristic brand, actively push forward the industry development of beer spy fruit, expand the special scale area of really planting of beer further.At present, whole county beer special fruit cultivated area reaches 10.3 ten thousand mu, and area of bearing fruit reaches 4.1 ten thousand mu, beer special fruit industry one of leading industry becoming the whole county.
Beer special fruit in current producing region 90% is used as processing beverage, a large amount of discarded object pomace of annual generation and puree.Pomace is the residue after the special fruit squeezing of beverage processing workshop section beer, and puree is the sediment of juice clarification workshop section in beverage processing.They contain nutriments such as enriching pectin, protein, fat, mineral matter, carbohydrate, amino acid, vitamin, there is higher comprehensive utilization value, but enterprise sells as just dead meal with lower price at present, not only waste resource, contaminated environment, and there is no its due market and economic worth.
Summary of the invention
The object of this invention is to provide the haw sheet of a kind of beer special fruit pomace and puree production, make full use of the pomace and puree that produce in beer special fruit deep-processing process, economize on resources, alleviate environmental pollution.
For achieving the above object, the technical solution adopted in the present invention is: the haw sheet that a kind of beer special fruit pomace and puree are produced, and obtains by the following method:
Step 1: 1 ︰ 1 ~ 5 in mass ratio, gets pomace and water respectively, mixes, boil, and forms mixture; Mixture is pulled an oar, filters, obtain slurries; Get xylitol, citric acid, edible glue and natural colouring matter respectively, be fully dissolved in the water, stir, obtain auxiliary material liquid; This auxiliary material liquid is added in slurries, concentrated under vacuum 50 ~ 100KPa, temperature 50 ~ 70 DEG C of conditions, obtain raw material slurry;
Or 1 ︰ 1 ~ 5, gets pomace and water respectively, mix, boil in mass ratio, form mixture; Mixture is pulled an oar, filters, obtain slurries; Get xylitol, citric acid, edible glue and natural colouring matter respectively, be fully dissolved in the water, stir, obtain auxiliary material liquid; Puree and auxiliary material liquid are added in slurries, concentrated under vacuum 50 ~ 100KPa, temperature 50 ~ 70 DEG C of conditions, obtain raw material slurry;
Or, only get the puree stirred; Get xylitol, citric acid, gel and natural colouring matter respectively, be fully dissolved in the water, stir, obtain auxiliary material liquid; Mixing puree and auxiliary material liquid, concentrated under vacuum 50 ~ 100kPa, temperature 50 ~ 70 DEG C of conditions, obtain raw material slurry;
Step 2: thin layer raw material slurry stand being fallen apart into thickness 0.2 ~ 0.5cm, strikes off;
Step 3: dry, becomes the skin shape with toughness to raw material slurry, obtained beer special fruit haw sheet.
Haw sheet of the present invention with the puree of juice clarification workshop section precipitation in the pomace after the special fruit squeezing of beverage processing workshop section beer and beverage processing for raw material is made, attractive color, nutritious, fragrant, the taste toughness beer special fruit haw sheet all preferably with the special fruit of beer itself.Improve resource utilization, there is certain society and environmental benefit.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is described in detail.
The present invention for the purpose of utilize resources synthetically, protection of the environment, with beer special fruit pomace and puree for haw sheet produced by major ingredient.This haw sheet adopts following methods to obtain:
Step 1: 1 ︰ 1 ~ 5 in mass ratio, gets pomace and water respectively, mixes, boil 15 ~ 60min, make pomace fully softening, forms mixture; Mixture is injected beater, and making beating 3 ~ 5min, filters, obtains slurries under higher than the rotating speed of 1000rpm/min; Get xylitol, citric acid, edible glue and natural colouring matter respectively, the quality of xylitol is 5 ~ 20% of pomace quality used, the quality of lemon acid is 0.1 ~ 0.5% of pomace quality used, the quality of edible glue be pomace quality used 0.5 ~ 4%, natural colouring matter quality is 0.004 ~ 0.01% of pomace quality used, xylitol, citric acid, edible glue and natural colouring matter are fully dissolved in the water, stir, obtain auxiliary material liquid; This auxiliary material liquid is added in slurries, under vacuum 50 ~ 100kPa, temperature 50 ~ 70 DEG C of conditions, carries out cryogenic vacuum concentrate, be concentrated into the thick pureed that water content is 60 ~ 70%, obtain raw material slurry;
Or 1 ︰ 1 ~ 5, gets pomace and water respectively, mix, boil 15 ~ 60min in mass ratio, make pomace fully softening, form mixture; Mixture is injected beater, and making beating 3 ~ 5min, filters, obtains slurries under higher than the rotating speed of 1000rpm/min; Get puree; Get xylitol, citric acid, edible glue and natural colouring matter respectively, the quality of xylitol is 5 ~ 20% of pomace used and puree quality sum, the quality of citric acid is 0.1 ~ 0.5% of pomace used and puree quality sum, the quality of edible glue be pomace used and puree quality sum 0.5 ~ 4%, natural colouring matter quality is 0.004 ~ 0.01% of pomace used and puree quality sum, xylitol, citric acid, edible glue and natural colouring matter are fully dissolved in the water, stir, obtain auxiliary material liquid; Puree and auxiliary material liquid are added in slurries, under vacuum 50 ~ 100kPa, temperature 50 ~ 70 DEG C of conditions, carries out cryogenic vacuum concentrate, be concentrated into the thick pureed that water content is 60 ~ 70%, obtain raw material slurry;
Or, only get the puree stirred; Get xylitol, citric acid, gel and natural colouring matter respectively, the quality of xylitol is 5 ~ 20% of puree quality used, the quality of citric acid is 0.1 ~ 0.5% of puree quality used, the quality of edible glue be puree quality used 0.5 ~ 4%, natural colouring matter quality is 0.004 ~ 0.01% of puree quality used, xylitol, citric acid, edible glue and natural colouring matter are fully dissolved in the water, stir, obtain auxiliary material liquid; Mixing puree and auxiliary material liquid, carry out cryogenic vacuum and concentrate, be concentrated into the thick pureed that water content is 60 ~ 70% under vacuum 50 ~ 100KPa, temperature 50 ~ 70 DEG C of conditions, obtains raw material slurry;
Pomace used is the pomace produced after the special fruit squeezing of beverage processing workshop section beer.Puree used is the puree of Pi Teguo juice clarification workshop section precipitation.
Softening pomace, plays the effect of sterilization on the one hand, being to decompose pulp organization structure on the other hand, making it loose, making nutriment gelatinization stripping as far as possible.
Beater adopts two pass beater, and the diameter of first sieve aperture is 3 ~ 4mm, and the diameter of second sieve aperture is 0.6mm, removes fruit stone and some impurity;
Step 2: mould is placed on thickness and is 6mm and is covered with on the armorplate glass of calico, be poured on calico by raw material slurry, the thin layer of thickness 0.2 ~ 0.5cm is fallen apart at stand, strikes off with plank;
Step 3: dry at the temperature of 50 ~ 60 DEG C and become the skin shape with toughness, water content about 18 ~ 28% to pulp, obtain haw sheet finished product;
Step 4: uncover haw sheet finished product while hot, is rolled into volume by this finished product, is cut into segment (or according to demand finished product roll up also available mechanical be cut into square or circular pie), with Wrapped in Cellophane, then divides with outer packaging bag and packs, obtained beer special fruit haw sheet.
By the beer special fruit haw sheet attractive color that production method of the present invention is obtained, nutritious, have the fragrant of the special fruit of beer itself, taste toughness is all better.
The ingredient station of beer of the present invention special fruit haw sheet manufacture craft selects xylitol as sweetener, while guarantee mouthfeel, greatly can reduce sugar content; Concentration section carries out cryogenic vacuum and concentrates under vacuum 50 ~ 100KPa, temperature 50 ~ 70 DEG C of conditions, because material is not by temperatures involved, avoids destruction and the loss of thermally labile component, saves the nutritional labeling in raw material and fragrance better.The materials such as some amino acid, flavonoids, phenol, biostearin particularly can be prevented to be heated and to destroy.And the material that the viscosity such as some carbohydrates, protein, pectin, mucilaginous substance are larger, low-temperature evaporation can prevent material coking.
embodiment 1
1 ︰ 1, gets pomace and water respectively, mixes, boil 60min in mass ratio, makes pomace fully softening, forms mixture; Mixture injects beater, and pull an oar 5min under the rotating speed of 1200rpm/min, filters, obtains slurries; Get xylitol, citric acid, edible glue and natural colouring matter respectively, the quality of xylitol is 5% of pomace quality used, the quality of lemon acid is 0.1% of pomace quality used, the quality of edible glue be pomace quality used 0.5%, natural colouring matter quality is 0.004% of pomace quality used, xylitol, citric acid, edible glue and natural colouring matter are fully dissolved in the water, stir, obtain auxiliary material liquid; This auxiliary material liquid is added in slurries, under vacuum 50KPa, temperature 50 C condition, carries out cryogenic vacuum concentrate, be concentrated into the thick pureed that water content is 60 ~ 70%, obtain raw material slurry; Mould is placed on thickness be 6mm and be covered with on the armorplate glass of calico, be poured on calico by raw material slurry, the thin layer of thickness 0.2cm is fallen apart at stand, strikes off with plank; Dry at the temperature of 50 DEG C and become the skin shape with toughness, water content about 18 ~ 28% to pulp, obtain haw sheet finished product; Uncover haw sheet finished product while hot, be rolled into volume by this finished product, be cut into segment (or according to demand finished product roll up also available mechanical be cut into square or circular pie), with Wrapped in Cellophane, then divide with outer packaging bag and pack, obtained beer special fruit haw sheet.
This haw sheet has the special fruital taste of beer, golden yellow color, sweet and sour taste, and tissue is fine and smooth, and shape is complete, thickness evenly slightly toughness, not gritty.Moisture≤30%, total reducing sugar≤30%, protein >=3%, dietary fiber >=10.00%, nicotinic acid >=0.8 milligram/100 grams, trace element >=0.2 of the multiple needed by human such as potassium, calcium, iron gram/100 grams.Meet GB/T 10782-2006 " preserved fruit general rule ", NY/T 436-2009 " pollution-free food preserved fruit " and GB14884-2003 " preserved fruit sanitary standard ".
embodiment 2
1 ︰ 5, gets pomace and water respectively, mixes, boil 15min in mass ratio, makes pomace fully softening, forms mixture; Mixture is injected beater, and pull an oar 4min under the rotating speed of 1500rpm/min, filters, obtain slurries; Get xylitol, citric acid, edible glue and natural colouring matter respectively, the quality of xylitol is 20% of pomace quality used, the quality of lemon acid is 0.5% of pomace quality used, the quality of edible glue be pomace quality used 4%, natural colouring matter quality is 0.01% of pomace quality used, xylitol, citric acid, edible glue and natural colouring matter are fully dissolved in the water, stir, obtain auxiliary material liquid; This auxiliary material liquid is added in slurries, under vacuum 100KPa, temperature 60 C condition, carries out cryogenic vacuum concentrate, be concentrated into the thick pureed that water content is 60 ~ 70%, obtain raw material slurry; Mould is placed on thickness be 6mm and be covered with on the armorplate glass of calico, be poured on calico by raw material slurry, the thin layer of thickness 0.5cm is fallen apart at stand, strikes off with plank; Dry at the temperature of 60 DEG C and become the skin shape with toughness, water content about 18 ~ 28% to pulp, obtain haw sheet finished product; Uncover haw sheet finished product while hot, be rolled into volume by this finished product, be cut into segment (or according to demand finished product roll up also available mechanical be cut into square or circular pie), with Wrapped in Cellophane, then divide with outer packaging bag and pack, obtained beer special fruit haw sheet.
embodiment 3
1 ︰ 3, gets pomace and water respectively, mixes, boil 38min in mass ratio, makes pomace fully softening, forms mixture; Mixture is injected beater, and pull an oar 3min under the rotating speed of 2000rpm/min, filters, obtain slurries; Get xylitol, citric acid, edible glue and natural colouring matter respectively, the quality of xylitol is 12% of pomace quality used, the quality of lemon acid is 0.3% of pomace quality used, the quality of edible glue be pomace quality used 2.2%, natural colouring matter quality is 0.007% of pomace quality used, xylitol, citric acid, edible glue and natural colouring matter are fully dissolved in the water, stir, obtain auxiliary material liquid; This auxiliary material liquid is added in slurries, under vacuum 75KPa, temperature 70 C condition, carries out cryogenic vacuum concentrate, be concentrated into the thick pureed that water content is 60 ~ 70%, obtain raw material slurry; Mould is placed on thickness be 6mm and be covered with on the armorplate glass of calico, be poured on calico by raw material slurry, the thin layer of thickness 0.35cm is fallen apart at stand, strikes off with plank; Dry at the temperature of 55 DEG C and become the skin shape with toughness, water content about 18 ~ 28% to pulp, obtain haw sheet finished product; Uncover haw sheet finished product while hot, be rolled into volume by this finished product, be cut into segment (or according to demand finished product roll up also available mechanical be cut into square or circular pie), with Wrapped in Cellophane, then divide with outer packaging bag and pack, obtained beer special fruit haw sheet.
embodiment 4
Slurries and auxiliary material liquid is obtained by the method for embodiment 1; Get the puree that quality is pomace quality used 0.5 times; Puree and auxiliary material liquid are added in slurries, then obtains beer special fruit haw sheet by the method for embodiment 1.
This haw sheet has the special fruital taste of beer, golden yellow color, sweet and sour taste, and tissue is fine and smooth, and shape is complete, thickness evenly slightly toughness, not gritty.Moisture≤30%, total reducing sugar≤30%, protein >=3%, dietary fiber >=10.00%, nicotinic acid >=0.8 milligram/100 grams, trace element >=0.2 of the multiple needed by human such as potassium, calcium, iron gram/100 grams.Meet GB/T 10782-2006 " preserved fruit general rule ", NY/T 436-2009 " pollution-free food preserved fruit " and GB14884-2003 " preserved fruit sanitary standard ".
embodiment 5
Slurries and auxiliary material liquid is obtained by the method for embodiment 2; Get the puree that quality is pomace quality used 0.1 times; Puree and auxiliary material liquid are added in slurries, then obtains beer special fruit haw sheet by the method for embodiment 2.
embodiment 6
Slurries and auxiliary material liquid is obtained by the method for embodiment 3; Get the puree that quality is pomace quality used 0.1 times; Puree and auxiliary material liquid are added in slurries, then obtains beer special fruit haw sheet by the method for embodiment 3.
embodiment 7
Only get the puree stirred; Auxiliary material liquid is obtained by the method for embodiment 1; Mixing puree and auxiliary material liquid, then obtain raw material slurry by embodiment 1; And obtained beer special fruit haw sheet.
This haw sheet has the special fruital taste of beer, golden yellow color, sweet and sour taste, and tissue is fine and smooth, and shape is complete, thickness evenly slightly toughness, not gritty.Moisture≤30%, total reducing sugar≤30%, protein >=3%, dietary fiber >=10.00%, nicotinic acid >=0.8 milligram/100 grams, trace element >=0.2 of the multiple needed by human such as potassium, calcium, iron gram/100 grams.Meet GB/T 10782-2006 " preserved fruit general rule ", NY/T 436-2009 " pollution-free food preserved fruit " and GB14884-2003 " preserved fruit sanitary standard ".
embodiment 8
Only get the puree stirred; Auxiliary material liquid is obtained by the method for embodiment 2; Mixing puree and auxiliary material liquid, then obtain raw material slurry by embodiment 2; And obtained beer special fruit haw sheet.
embodiment 9
Only get the puree stirred; Auxiliary material liquid is obtained by the method for embodiment 3; Mixing puree and auxiliary material liquid, then obtain raw material slurry by embodiment 3; And obtained beer special fruit haw sheet.
Claims (6)
1., with the haw sheet that beer special fruit pomace and puree produce, it is characterized in that, this haw sheet obtains by the following method:
Step 1: 1 ︰ 1 ~ 5 in mass ratio, gets pomace and water respectively, mixes, boil, and forms mixture; Mixture is pulled an oar, filters, obtain slurries; Get xylitol, citric acid, edible glue and natural colouring matter respectively, be fully dissolved in the water, stir, obtain auxiliary material liquid; This auxiliary material liquid is added in slurries, concentrated under vacuum 50 ~ 100KPa, temperature 50 ~ 70 DEG C of conditions, obtain raw material slurry;
Or 1 ︰ 1 ~ 5, gets pomace and water respectively, mix, boil in mass ratio, form mixture; Mixture is pulled an oar, filters, obtain slurries; Get xylitol, citric acid, edible glue and natural colouring matter respectively, be fully dissolved in the water, stir, obtain auxiliary material liquid; Puree and auxiliary material liquid are added in slurries, concentrated under vacuum 50 ~ 100KPa, temperature 50 ~ 70 DEG C of conditions, obtain raw material slurry;
Or, only get the puree stirred; Get xylitol, citric acid, gel and natural colouring matter respectively, be fully dissolved in the water, stir, obtain auxiliary material liquid; Mixing puree and auxiliary material liquid, concentrated under vacuum 50 ~ 100kPa, temperature 50 ~ 70 DEG C of conditions, obtain raw material slurry;
Step 2: thin layer raw material slurry stand being fallen apart into thickness 0.2 ~ 0.5cm, strikes off;
Step 3: dry, becomes the skin shape with toughness to raw material slurry, obtained beer special fruit haw sheet.
2. the haw sheet of beer according to claim 1 special fruit pomace and puree production, it is characterized in that, in described step 1, pomace boils 15 ~ 60min.
3. the haw sheet produced of beer according to claim 1 special fruit pomace and puree, is characterized in that, in described step 1, by mixture making beating 3 ~ 5min under higher than the rotating speed of 1000rpm/min.
4. the haw sheet of beer according to claim 1 special fruit pomace and puree production, it is characterized in that, in described step 1, xylitol quality is 5 ~ 20% of pomace quality, lemon acid quality is 0.1 ~ 0.5% of pomace quality, edible glue quality be pomace quality 0.5 ~ 4%, natural colouring matter quality is 0.004 ~ 0.01% of pomace quality.
5. the haw sheet of beer according to claim 1 special fruit pomace and puree production, it is characterized in that, in described step 1, former water content is 60 ~ 70%.
6. the haw sheet of beer according to claim 1 special fruit pomace and puree production, is characterized in that, in described step 3, and drying material slurry at the temperature of 50 ~ 60 DEG C.
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105176788A (en) * | 2015-09-29 | 2015-12-23 | 甘肃省科学院生物研究所 | Method for producing Piteguo vinegar through Piteguo residues |
CN105595237A (en) * | 2015-10-28 | 2016-05-25 | 中华全国供销合作总社济南果品研究院 | Method for comprehensively utilizing wolfberry fruit residues to produce wolfberry fruit rolls |
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CN102783550A (en) * | 2012-08-31 | 2012-11-21 | 中国食品工业(集团)公司 | Preparation process of preserved fruit of casein complex polypeptide sour pear and product prepared by using preparation process |
CN103404682A (en) * | 2013-08-15 | 2013-11-27 | 范瑞 | Breath-freshening pericarp candy and preparation method thereof |
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2015
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CN102783550A (en) * | 2012-08-31 | 2012-11-21 | 中国食品工业(集团)公司 | Preparation process of preserved fruit of casein complex polypeptide sour pear and product prepared by using preparation process |
CN103404682A (en) * | 2013-08-15 | 2013-11-27 | 范瑞 | Breath-freshening pericarp candy and preparation method thereof |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105176788A (en) * | 2015-09-29 | 2015-12-23 | 甘肃省科学院生物研究所 | Method for producing Piteguo vinegar through Piteguo residues |
CN105595237A (en) * | 2015-10-28 | 2016-05-25 | 中华全国供销合作总社济南果品研究院 | Method for comprehensively utilizing wolfberry fruit residues to produce wolfberry fruit rolls |
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