CN104824622B - Persimmon fruit primary pulp sauce and preparation method thereof - Google Patents
Persimmon fruit primary pulp sauce and preparation method thereof Download PDFInfo
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- CN104824622B CN104824622B CN201510165406.XA CN201510165406A CN104824622B CN 104824622 B CN104824622 B CN 104824622B CN 201510165406 A CN201510165406 A CN 201510165406A CN 104824622 B CN104824622 B CN 104824622B
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 11
- 244000055850 Diospyros virginiana Species 0.000 title claims 3
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- 239000001263 FEMA 3042 Substances 0.000 description 2
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
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- 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
- 206010018498 Goitre Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 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
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- 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
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- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
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- 201000008496 endemic goiter Diseases 0.000 description 1
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 description 1
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- 238000011049 filling Methods 0.000 description 1
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- 239000012634 fragment Substances 0.000 description 1
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- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000003475 lamination Methods 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
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- 230000000149 penetrating effect Effects 0.000 description 1
- 235000021422 persimmon vinegar Nutrition 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
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- 210000000952 spleen Anatomy 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/215—Cremoris
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/517—Bifidum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/529—Infantis
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/533—Longum
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a persimmon fruit primary pulp sauce and a preparation method thereof. The preparation method comprises the following steps: processing raw material, performing ultramicro crushing processing through high pressure microfluidization, fermenting, performing enzymatic hydrolysis, filtering, blending the raw material, and sterilizing to obtain the finished product. According to the invention, lactics is employed for processing before enzymatic hydrolysis is carried out, can promote large molecule decomposition of protein and polysaccharide, and promotes dissolution of persimmon tannin and polyphenol, nutrition is abundant, compound enzyme is combined for processing, sugar in persimmon can be fully decomposited, a macro-molecule substance is fractured to a micromolecule component, so that the primary pulp sauce can be obtained, and the primary pulp sauce has the advantages of fine mouthfeel, no particle feeling, transparent color, stable quality and no layering phenomenon.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of persimmon full-fruit puree sauce and preparation method thereof.
Background technology
Persimmon is Ebenaceae berries temperate zone deciduous fruit tree, originates in China, in existing more than the 1000 years plantation history of China.
At present China's cultivated area is maximum, and persimmon fruit yield is most.The tender succulence of persimmon, sweetness are tasty and refreshing, nutritious.Have sweet persimmon and
Two kinds of puckery persimmon, puckery persimmon not directly eats, and needs through process of taking away the puckery taste, and sweet persimmon can be eaten raw.The nutrient content of persimmon is very rich
Richness, containing abundant sucrose, glucose, fructose, protein, carrotene, vitamin C, citrulling, iodine, calcium, phosphorus, iron.It is fresh
Persimmon is very high containing iodine, can prevent and treat endemicgoiter big.Persimmon nature and flavor are cold in nature, sweet-puckery flavor, return through lung channel, have moistening lung to give birth to
Tianjin, clearing away heat to stop bleeding, puckery intestines invigorating the spleen, the effects such as being depressured of relieving the effect of alcohol.
Persimmon contains substantial amounts of tannin.Tannin is called tannic acid, is a kind of polymer of polyphenol, is a kind of poly- by catechol etc.
Conjunction forms polyphenol polymer, the phenolic hydroxyl group containing many ortho positions, thus has many functions.Seguin defined one in 1796
Buzzword Tannin (tannin) to represent plant flooding extract in rawhide can be made to be converted into the chemical composition of leather.Later by grinding
Study carefully and gradually recognize, tanning effect can be produced in plant extract is a series of polyphenol compounds, its active ingredient point
Son amount is between 500-3000.Tannin is faint yellow last without crystalline flour to light brown also known as tannic acid, belongs to the complicated chemical combination of multi-phenol
Thing.Vegatable tannin is renamed as plant polyphenol (plant polyphonies) again, that is, be present in persimmon fruit make its be in astringent taste phenols
Material is referred to as persimmon tannin (kaki tannin).Persimmon tannin has sun-proof moisturizing, anti-wrinkle cosmetic, antisepsis and sterilization, prevention of cardiovascular disease
Disease, adsorbing metal ions and with the various functions such as protein interaction.
Persimmon is harvested has seasonality with selling period, and persimmon can be processed further, and cook jam, dried persimmon, persimmon vinegar, persimmon wine
Deng persimmon leaf can cook persimmon tea.Such as Chinese patent CN103719654A, a kind of persimmon full-fruit nutritious protoplasm sauce and its system are disclosed
Preparation Method, step is as follows：Take away the puckery taste：By the communicated band of the persimmon uniformly through the rinse bath for filling with ethanol water, and flat code
In the plastic crate with hole, stack layer by layer, and the rapid persimmon piled up with the big account parcel of plastics, closed environment is formed, take off
Puckery 4-10 days, extruding was separated；Persimmon attrition crushing is separated into carpopodium, pericarp and pulp, the mesh filter-cloth filterings of Jing 40 fall pericarp with fruit
Handle, obtains flesh puree；Material allocation：Raw material is uniformly mixed according to optimum material proportion, makes homogenate standby；It is sterilized:It is right
Persimmon homogenate carries out ultra high temperature short time sterilization, sterilising temp 100-1300C, sterilization time 20s.But the method, before persimmon
Process it is general be exactly will persimmon cleaning, take away the puckery taste after, directly crush and make sauce, for the nutrient content in fruit utilizes limited,
Many macromolecular substances are unfavorable for the absorption of human body.
The content of the invention
In order to overcome the deficiencies in the prior art, the invention provides a kind of persimmon full-fruit puree sauce and preparation method thereof,
By the pre-treatment to persimmon raw material, the active ingredient in persimmon is fully dissolved out so that the nutrition of sauce is more rich.
The present invention is achieved through the following technical solutions：
A kind of preparation method of persimmon full-fruit puree sauce, comprises the steps：
1) Feedstock treating：It is divided into ripe persimmon cleaning, attrition crushing by seven or eight, removes carpopodium, obtains pericarp former with pulp
Slurry；
2) high pressure microjet ultramicro grinding is processed：Persimmon after will be broken, according to 1:The weight ratio of 5-6 adds pure water,
10-20min is processed with high-speed shearing emulsion machine, rotating speed is 8000-12000r/min, is then set with high pressure microjet ultramicro grinding
Standby to be processed in 25 DEG C, processing pressure is 80-120MPa, and number of processes is 2-3 time, obtains paste serous material；
3) ferment：By step 2) paste serous material that obtains, through ultra high temperature short time sterilization, then adjusts pH6.5-7.0, presses
Percent by volume is that 10-15% accesses the ripe lactic acid bacteria liquid spawn of culture, is put into fermentation cylinder for fermentation, and fermentation temperature exists
35-37 DEG C, fermentation time 3-4h；
4) digest：Step 3) zymotic fluid that obtains, through ultra high temperature short time sterilization, adds pectase, the apple shallow lake for activate
Powder enzyme, the complex enzyme of pectin lyase are digested, and enzymolysis time is 20-30 minutes, and hydrolysis temperature is 43-45 DEG C, pectase,
Apple amylase, the weight ratio of pectin lyase are 5:3:2, complex enzyme addition is 40-80mg/kg；
5) filter：Step 4) enzymolysis liquid that obtains filters, and obtains persimmon full-fruit puree；
6) material allocation：Persimmon full-fruit puree 50-100 part, white granulated sugar 5-20 parts, citric acid 0.5-5 parts, VC0.5-2.0
Part, edible salt 0.5-2 parts, uniformly mix according to said ratio, make homogenate；
7) step 6) the homogenate Jing UHT instantaneous sterilizations that obtain, sterile filling.
Step 3 of the present invention) in lactic acid bacteria be lactobacillus bulgaricus, lactobacillus acidophilus, streptococcus thermophilus, butterfat hammer
Bacterium, bifidobacterium bifidum, bifidobacterium infantis, bifidobacterium longum.
A kind of persimmon full-fruit puree sauce, is obtained using above-mentioned preparation method.
Compared with prior art, the invention has the advantages that：
1st, by the present invention in that processing persimmon raw material with high pressure microjet superfine communication technique, using high pressure microjet ultra micro
Disintegrating apparatus produce extruding force, shearing force, impulsive force, through liquid-liquid, it is liquid-solid between high-speed impact, high shear, hole make
With etc., the molecular structure for making material changes.High pressure microjet Ultra-Micro Grinding Equipment can accomplish nano-dispersed, thinning effect
Even following up to 0.1um, pressure is up to 100-200MPa, the solution particles even particle size distribution for obtaining, with it is simple to operate,
It is pollution-free, can online cleaning-sterilizing, can high efficiency many advantages, such as carry out breaking-wall cell.
2nd, the present invention is processed before enzymolysis using lactic acid bacteria, is decomposed with the molecule for promoting protein, polysaccharide etc. big, is promoted
Enter the dissolution of the materials such as persimmon tannin, polyphenol, it is nutritious, in conjunction with compound ferment treatment, can fully decompose the sugar in persimmon,
Make macromolecular substances fragment into small molecule composition, adopt the magma sauce being obtained by the present invention, delicate mouthfeel, without particle
Sense, color and luster is penetrating, and steady quality, and lamination will not occur.
4th, the present invention is processed using high pressure microjet ultramicro grinding and lactobacillus-fermented is processed and reaches the purpose taken away the puckery taste, it is to avoid
The closed method taken away the puckery taste 4-10 days after ethanol, acetic acid, the sodium glutamate immersion taken persimmon in prior art, when shortening
Between.
Specific embodiment
Below with embodiment, the invention will be further described, but the invention is not limited in these embodiments.
Embodiment 1：
A kind of preparation method of persimmon full-fruit puree sauce, comprises the steps：
1) Feedstock treating：100kg seven or eight is divided into into ripe persimmon cleaning, attrition crushing, carpopodium is removed, pericarp is obtained with fruit
Meat magma；
2) high pressure microjet ultramicro grinding is processed：Persimmon after will be broken, adds pure water 500kg, with high speed shear breast
Change machine processes 10min, and rotating speed is 12000r/min, is then processed in 25 DEG C with high pressure microjet Ultra-Micro Grinding Equipment, place
Reason pressure is 120MPa, and number of processes is 3 times, obtains paste serous material；
3) ferment：By step 2) paste serous material that obtains, through ultra high temperature short time sterilization, then adjusts pH7.0, by volume
Percentage is the ripe lactobacillus bulgaricus liquid spawn of 10% access culture, is put into fermentation cylinder for fermentation, and fermentation temperature exists
35-37 DEG C, fermentation time 4h；
4) digest：Step 3) zymotic fluid that obtains, through ultra high temperature short time sterilization, is placed in sealed fermenter, adds activation
Pectase well, apple amylase, the complex enzyme of pectin lyase are digested, and enzymolysis time is 20 minutes, and hydrolysis temperature is
43-45 DEG C, pectase, apple amylase, the weight ratio of pectin lyase are 5:3:2, complex enzyme addition is 60mg/kg；
5) filter：Step 4) enzymolysis liquid that obtains filters, and obtains persimmon full-fruit puree；
6) material allocation：50 parts of persimmon full-fruit puree, 20 parts of white granulated sugar, 5 parts of citric acid, VC0.5 part, 2 parts of edible salt, press
Uniformly mix according to said ratio, make homogenate；
7) step 6) the homogenate Jing UHT instantaneous sterilizations that obtain, sterile filling.
Embodiment 2：
A kind of preparation method of persimmon full-fruit puree sauce, comprises the steps：
1) Feedstock treating：100kg seven or eight is divided into into ripe persimmon cleaning, attrition crushing, carpopodium is removed, pericarp is obtained with fruit
Meat magma；
2) high pressure microjet ultramicro grinding is processed：Persimmon after will be broken, adds pure water 600kg, with high speed shear breast
Change machine processes 20min, and rotating speed is 10000r/min, is then processed in 25 DEG C with high pressure microjet Ultra-Micro Grinding Equipment, place
Reason pressure is 100MPa, and number of processes is 2 times, obtains paste serous material；
3) ferment：By step 2) paste serous material that obtains, through ultra high temperature short time sterilization, then adjusts pH6.5, by volume
Percentage is the ripe lactobacillus acidophilus liquid bacterial classification of 12% access culture, is put into fermentation cylinder for fermentation, and fermentation temperature is in 35-37
DEG C, fermentation time 3h；
4) digest：Step 3) zymotic fluid that obtains, through ultra high temperature short time sterilization, is placed in sealed fermenter, adds activation
Pectase well, apple amylase, the complex enzyme of pectin lyase are digested, and enzymolysis time is 25 minutes, and hydrolysis temperature is
43-45 DEG C, pectase, apple amylase, the weight ratio of pectin lyase are 5:3:2, complex enzyme addition is 80mg/kg；
5) filter：Step 4) enzymolysis liquid that obtains filters, and obtains persimmon full-fruit puree；
6) material allocation：100 parts of persimmon full-fruit puree, 5 parts of white granulated sugar, 0.5 part of citric acid, VC2.0 parts, edible salt 0.5
Part, uniformly mix according to said ratio, make homogenate；
7) step 6) the homogenate Jing UHT instantaneous sterilizations that obtain, sterile filling.
Embodiment 3：
A kind of preparation method of persimmon full-fruit puree sauce, comprises the steps：
1) Feedstock treating：100kg seven or eight is divided into into ripe persimmon cleaning, attrition crushing, carpopodium is removed, pericarp is obtained with fruit
Meat magma；
2) high pressure microjet ultramicro grinding is processed：Persimmon after will be broken, adds pure water 500kg, with high speed shear breast
Change machine processes 15min, and rotating speed is 8000r/min, is then processed in 25 DEG C with high pressure microjet Ultra-Micro Grinding Equipment, processes
Pressure is 80MPa, and number of processes is 2 times, obtains paste serous material；
3) ferment：By step 2) paste serous material that obtains through ultra high temperature short time sterilization, is placed in sealed fermenter, adds
The pectase that activated, apple amylase, the complex enzyme of pectin lyase are digested, and enzymolysis time is 30 minutes, enzymolysis temperature
Spend for 43-45 DEG C, pectase, apple amylase, the weight ratio of pectin lyase are 5:3:2, complex enzyme addition is 40mg/
kg；
5) filter：Step 4) enzymolysis liquid that obtains filters, and obtains persimmon full-fruit puree；
6) material allocation：80 parts of persimmon full-fruit puree, 10 parts of white granulated sugar, 2 parts of citric acid, VC1 part, 1 part of edible salt, according to
Said ratio uniformly mixes, and makes homogenate；
7) step 6) the homogenate Jing UHT instantaneous sterilizations that obtain, sterile filling.
Claims (3)
1. a kind of preparation method of persimmon full-fruit puree sauce, it is characterised in that comprise the steps：
1) Feedstock treating：It is divided into ripe persimmon cleaning, attrition crushing by seven or eight, removes carpopodium, obtains pericarp and flesh puree；
2) high pressure microjet ultramicro grinding is processed：Persimmon after will be broken, according to 1:The weight ratio of 5-6 adds pure water, with height
Fast emulsification pretreatment machine processes 10-20min, and rotating speed is 8000-12000r/min, then with high pressure microjet Ultra-Micro Grinding Equipment in
25 DEG C are processed, and processing pressure is 80-120MPa, and number of processes is 2-3 time, obtains paste serous material；
3) ferment：By step 2) paste serous material that obtains, through ultra high temperature short time sterilization, then adjusts pH6.5-7.0, by volume
Percentage is that 10-15% accesses the ripe lactic acid bacteria liquid spawn of culture, is put into fermentation cylinder for fermentation, and fermentation temperature is in 35-37
DEG C, fermentation time 3-4h；
4) digest：Step 3) zymotic fluid that obtains, through ultra high temperature short time sterilization, adds pectase, the apple starch for having activated
Enzyme, the complex enzyme of pectin lyase are digested, and enzymolysis time is 20-30 minutes, and hydrolysis temperature is 43-45 DEG C, pectase, apple
Fruit amylase, the weight ratio of pectin lyase are 5:3:2, complex enzyme addition is 40-80mg/kg；
5) filter：Step 4) enzymolysis liquid that obtains filters, and obtains persimmon full-fruit puree；
6) material allocation：Persimmon full-fruit puree 50-100 part, white granulated sugar 5-20 parts, citric acid 0.5-5 parts, VC0.5-2.0 parts, food
With salt 0.5-2 parts, uniformly mix according to said ratio, make homogenate；
7) step 6) the homogenate Jing UHT instantaneous sterilizations that obtain, sterile filling.
2. the preparation method of a kind of persimmon full-fruit puree sauce according to claim 1, it is characterised in that：Step 3) in breast
Sour bacterium is lactobacillus bulgaricus, lactobacillus acidophilus, streptococcus thermophilus, streptococcus cremoris, bifidobacterium bifidum, baby's bifid bar
Bacterium or bifidobacterium longum.
3. a kind of persimmon full-fruit puree sauce, is obtained using preparation method described in claim 1 or 2.
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| CN107686835B (en) * | 2017-08-25 | 2021-03-16 | 淮阴工学院 | Preparation method of peel-based probiotic carrier |
| CN112971067A (en) * | 2021-04-07 | 2021-06-18 | 邱绚波 | Preparation method and application of fresh wolfberry fruit pulp |
| CN113907234B (en) * | 2021-10-15 | 2024-03-26 | 云南山里红生物科技有限公司 | Rhizoma polygonati primary pulp and preparation method thereof |
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| CN102524803B (en) * | 2012-03-16 | 2013-09-18 | 中国农业大学 | Method for extracting fruit dreg dietary fiber through high-pressure microfluidization ultramicro crushing and enzymolysis coupling |
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