CN104996857A - Fermented blackberry jam - Google Patents
Fermented blackberry jam Download PDFInfo
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- CN104996857A CN104996857A CN201510370840.1A CN201510370840A CN104996857A CN 104996857 A CN104996857 A CN 104996857A CN 201510370840 A CN201510370840 A CN 201510370840A CN 104996857 A CN104996857 A CN 104996857A
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- blackberry
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- fermented
- blueberry
- jam
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- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 22
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 22
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 22
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 22
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 21
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 17
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 229920002261 Corn starch Polymers 0.000 claims abstract description 14
- 239000008120 corn starch Substances 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- 244000078534 Vaccinium myrtillus Species 0.000 claims description 88
- 235000013399 edible fruits Nutrition 0.000 claims description 37
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 32
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 32
- 235000021014 blueberries Nutrition 0.000 claims description 32
- 238000000855 fermentation Methods 0.000 claims description 27
- 230000004151 fermentation Effects 0.000 claims description 27
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 19
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 19
- 229940099112 cornstarch Drugs 0.000 claims description 13
- 238000001802 infusion Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 230000004913 activation Effects 0.000 claims description 5
- 230000002950 deficient Effects 0.000 claims description 5
- 238000007599 discharging 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
- 239000002932 luster Substances 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 206010020772 Hypertension Diseases 0.000 abstract description 3
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 3
- 201000001421 hyperglycemia Diseases 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 241000877401 Saccharomyces ellipsoideus Species 0.000 abstract 2
- 235000008935 nutritious Nutrition 0.000 abstract 2
- 239000000047 product Substances 0.000 abstract 2
- 230000003796 beauty Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 239000013589 supplement Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 230000008569 process Effects 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000006210 lotion Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000003050 macronutrient Effects 0.000 description 1
- 235000021073 macronutrients Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000002087 whitening effect Effects 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
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a fermented blackberry jam. The fermented blackberry jam is characterized by comprising the following raw materials in parts by weight: 350-400 parts of blackberry, 50-60 parts of purple Chinese yam, 50-60 parts of lemons, 30-40 parts of corn starch, 10-15 parts of orange peel, 1-2 parts of saccharomyces ellipsoideus, 6-8 parts of white granulated sugar and 80-100 parts of water. The preparation method of the fermented blackberry jam provided in the invention is simple, any preservative is not added during processing, and little nutritious ingredient is lost. The blackberry is fermented to produce a winey smell peculiar to the saccharomyces ellipsoideus, the taste of the fermented product is fragrant and sweet, and the nutritious substances in the fermented product can be easily absorbed and utilized by a human body. The purple Chinese yam and the lemons are added in the blackberry jam and supplement the blackberry, so that the fermented blackberry jam has the effects of maintaining beauty, keeping young and prolonging life. A very small amount of white granulated sugar is added during the processing of the fermented blackberry jam, and therefore the fermented blackberry jam also can be eaten by patients with hyperglycemia, hypertension and diabetes.
Description
Technical field
The present invention relates generally to food and preparation method thereof technical field, particularly relates to a kind of fermentation blackberry fruit pulp.
Background technology
At present, the various edible jam that market is sold, as strawberry, apple, mountain slag sauce etc., they are in its production process, generally all need to add the batching such as citric acid, potassium sorbate and anticorrisive agent, and its production heating-up temperature is all more than 100 DEG C, to produce in sterilization process at jam, the nutrition in considerable damage jam.General jam adds a large amount of sugar in process, further causes the generation of hyperglycaemia, hypertension and diabetes.
The product of wine yeast fermentation, the wine flavour produced after having culture propagation, and the macro-nutrients after fermentation is converted into micromolecular nutriment, is more easily absorbed and utilized by the body.
Blackberry, blueberry fruit contains abundant nutritional labeling, and belong to the nutrition and health care fruit of homoamino acid, Gao Xin, high calcium, high ferro, high-copper, homovitamin, containing a large amount of polyphenoils, be made into pulp jam, edible method is various, all-ages.
Summary of the invention
In order to make up the defect of prior art, the object of this invention is to provide a kind of fermentation blackberry fruit pulp.
A kind of fermentation blackberry fruit pulp, is characterized in that, be made up of following raw material: blackberry, blueberry 350 ~ 400, purple Chinese yam 50 ~ 60, lemon 50 ~ 60, cornstarch 30 ~ 40, orange peel 10 ~ 15, wine yeast 1 ~ 2, white granulated sugar 6 ~ 8, water 80 ~ 100.
A kind of fermentation blackberry fruit pulp, its concrete steps are:
(1) water is made into the white granulated sugar solution that mass fraction is 4%, adds wine yeast, leave standstill at 30 DEG C, activate 30 minutes;
(2) select fresh good, maturity is high, color and luster pitch-black glossy, without going rotten and the blackberry, blueberry fruit of disease and pest, reject carpopodium and defective fruit, clean by clean water, draining, dries;
(3) blackberry, blueberry is pulled an oar, add the wine yeast after white granulated sugar and activation, stir, put into a clean container, with 4 layers of gauze sealing, be placed in 25 DEG C ~ 30 DEG C, place 18 ~ 22 hours;
(4) cleaned by purple Chinese yam, peeling, cooks after segment;
(5) lemon and orange peel are cleaned, pull an oar together with Chinese yam with cornstarch, pour in pot, after moderate heat boils, turn little fire and carry out infusion;
(6) after fermenting, blackberry, blueberry 20 ~ 30 order sieves, and removes seed, pours in pot, ceaselessly stirs, little fiery infusion 15 ~ 20 minutes, cease fire blackberry, blueberry slurry;
(7) discharging, weighs, vacuum packaging.
Advantage of the present invention is: blackberry, blueberry is rich in anthocyanin, vitamin and mineral matter, can develop immunitypty, anti-oxidant, aid digestion, delay senility, anticancer; Purple Chinese yam increase human body resistance, reduce blood pressure, blood sugar, anti-oxidant, beautifying face and moistering lotion; Lemon be rich in vitamin and mineral matter. whitening and skin-protecting, clearing heat and eliminating phlegm, promote the production of body fluid relieving summer-heat appetizing, angiocardiopathy preventing, anti-inflammation; One fermentation blackberry fruit pulp provided by the invention, preparation method is simple, and do not add any anticorrisive agent in process, nutrient loss is few; Blackberry, blueberry produces the distinctive wine flavour of wine yeast by fermentation, sweet mouthfeel, and nutriment wherein is more easily absorbed by the body utilization; In blackberry fruit pulp, add purple Chinese yam and lemon, plurality of raw materials can complement each other with blackberry, blueberry, function works in coordination with mutually, enable the effect that fermentation blackberry fruit pulp plays beautifying face and moistering lotion, promotes longevity; The white granulated sugar that fermentation blackberry fruit pulp adds in process is few, and the patient that purple suffers from hyperglycaemia, hypertension and diabetes is edible equally.
Detailed description of the invention
With specific embodiment, the present invention is described below.
Embodiment 1
A kind of fermentation blackberry fruit pulp, is characterized in that, be made up of following raw material: blackberry, blueberry 350, purple Chinese yam 50, lemon 50, cornstarch 30, orange peel 10, wine yeast 1, white granulated sugar 6, water 80.
A kind of fermentation blackberry fruit pulp, comprises the following steps:
(1) water is made into the white granulated sugar solution of 4%, adds wine yeast, leave standstill at 30 DEG C, activate 30 minutes;
(2) select fresh good, maturity is high, color and luster pitch-black glossy, without going rotten and the blackberry, blueberry fruit of disease and pest, reject carpopodium and defective fruit, clean by clean water, draining, dries;
(3) blackberry, blueberry is pulled an oar, add the wine yeast after white granulated sugar and activation, stir, put into a clean container, with 4 layers of gauze sealing, be placed in 25 DEG C, place 22 hours;
(4) cleaned by purple Chinese yam, peeling, cooks after segment;
(5) lemon and orange peel are cleaned, pull an oar together with Chinese yam with cornstarch, pour in pot, after moderate heat boils, turn little fire and carry out infusion;
(6) after fermenting, blackberry, blueberry 20 ~ 30 order sieves, and removes seed, pours in pot, ceaselessly stirs, little fiery infusion 15 minutes, cease fire blackberry, blueberry slurry;
(7) discharging, weighs, vacuum packaging.
Embodiment 2
A kind of fermentation blackberry fruit pulp, is characterized in that, be made up of following raw material: blackberry, blueberry 400, purple Chinese yam 60, lemon 60, cornstarch 40, orange peel 15, wine yeast 2, white granulated sugar 8, water 100.
A kind of fermentation blackberry fruit pulp, comprises the following steps:
(1) water is made into the white granulated sugar solution of 4%, adds wine yeast, leave standstill at 30 DEG C, activate 30 minutes;
(2) select fresh good, maturity is high, color and luster pitch-black glossy, without going rotten and the blackberry, blueberry fruit of disease and pest, reject carpopodium and defective fruit, clean by clean water, draining, dries;
(3) blackberry, blueberry is pulled an oar, add the wine yeast after white granulated sugar and activation, stir, put into a clean container, with 4 layers of gauze sealing, be placed in 30 DEG C, place 18 hours;
(4) cleaned by purple Chinese yam, peeling, cooks after segment;
(5) lemon and orange peel are cleaned, pull an oar together with Chinese yam with cornstarch, pour in pot, after moderate heat boils, turn little fire and carry out infusion;
(6) after fermenting, blackberry, blueberry 20 ~ 30 order sieves, and removes seed, pours in pot, ceaselessly stirs, little fiery infusion 20 minutes, cease fire blackberry, blueberry slurry;
(7) discharging, weighs, vacuum packaging.
Embodiment 3
A kind of fermentation blackberry fruit pulp, is characterized in that, be made up of following raw material: blackberry, blueberry 380, purple Chinese yam 55, lemon 55, cornstarch 35, orange peel 13, wine yeast 1.5, white granulated sugar 7, water 90.
A kind of fermentation blackberry fruit pulp, comprises the following steps:
(1) water is made into the white granulated sugar solution of 4%, adds wine yeast, leave standstill at 30 DEG C, activate 30 minutes;
(2) select fresh good, maturity is high, color and luster pitch-black glossy, without going rotten and the blackberry, blueberry fruit of disease and pest, reject carpopodium and defective fruit, clean by clean water, draining, dries;
(3) blackberry, blueberry is pulled an oar, add the wine yeast after white granulated sugar and activation, stir, put into a clean container, with 4 layers of gauze sealing, be placed in 28 DEG C, place 20 hours;
(4) cleaned by purple Chinese yam, peeling, cooks after segment;
(5) lemon and orange peel are cleaned, pull an oar together with Chinese yam with cornstarch, pour in pot, after moderate heat boils, turn little fire and carry out infusion;
(6) after fermenting, blackberry, blueberry 20 ~ 30 order sieves, and removes seed, pours in pot, ceaselessly stirs, little fiery infusion 18 minutes, cease fire blackberry, blueberry slurry;
(7) discharging, weighs, vacuum packaging.
Comparative example 1
A kind of fermentation blackberry fruit pulp, is characterized in that, be made up of following raw material: blackberry, blueberry 350, purple Chinese yam 50, lemon 50, cornstarch 30, orange peel 10, white granulated sugar 3.
Preparation method: except not carrying out except fermentation step, additive method is with embodiment 1.
Comparative example 2
A kind of fermentation blackberry fruit pulp, is characterized in that, be made up of following raw material: blackberry, blueberry 400, purple Chinese yam 60, lemon 60, cornstarch 40, orange peel 15, white granulated sugar 4.
Preparation method: except not carrying out except fermentation step, additive method is with embodiment 2.
Comparative example 3
A kind of fermentation blackberry fruit pulp, is characterized in that, be made up of following raw material: blackberry, blueberry 380, purple Chinese yam 55, lemon 55, cornstarch 35, orange peel 13, white granulated sugar 3.5.
Preparation method: except not carrying out except fermentation step, additive method is with embodiment 3.
Stochastic choice 40 people, everyone carries out subjective appreciation to fermentation blackberry fruit pulp must not eat other foods in first 30 minutes, everyone first must gargle by warm water before a kind of fermented black certain kind of berries jam and repeatedly gargle 3 ~ 5 times under trial test, subjective appreciation often part amounts to 10 points, 1 ~ 3 is general, 4 ~ 6 is good, and 7 ~ 9 is excellent.10 is full marks, and get its mean value, result is as shown in table 1.
Table 1: embodiment 1 ~ 3 compares with the subjective appreciation of comparative example 1 ~ 3
| Project | Mouthfeel | Fragrance | Matter structure | Smear | Color |
| Embodiment 1 | 9 | 8 | 8 | 8 | 8 |
| Embodiment 2 | 8 | 9 | 9 | 9 | 9 |
| Embodiment 3 | 9 | 8 | 8 | 8 | 8 |
| Comparative example 1 | 7 | 6 | 6 | 6 | 8 |
| Comparative example 2 | 6 | 7 | 7 | 6 | 8 |
| Comparative example 3 | 7 | 6 | 7 | 6 | 8 |
The result of above subjective appreciation shows, fermentation blackberry fruit pulp fragrance of the present invention is various, has the delicate fragrance of fruit and the aroma after fermenting; And the mouthfeel of blackberry fruit pulp is more fine and smooth after fermentation, gelation is better, not stratified, is easy to smear, and coating uniform, continuously.
Claims (3)
1. ferment a blackberry fruit pulp, it is characterized in that, be made up of following raw material: blackberry, blueberry 350 ~ 400, purple Chinese yam 50 ~ 60, lemon 50 ~ 60, cornstarch 30 ~ 40, orange peel 10 ~ 15, wine yeast 1 ~ 2, white granulated sugar 6 ~ 8, water 80 ~ 100.
2. the preparation method of a kind of blackberry fruit pulp that ferments as claimed in claim 1, is characterized in that, comprise the following steps:
(1) water is made into the white granulated sugar solution that mass fraction is 4%, adds wine yeast, leave standstill at 30 DEG C, activate 30 minutes;
(2) select fresh good, maturity is high, color and luster pitch-black glossy, without going rotten and the blackberry, blueberry fruit of disease and pest, reject carpopodium and defective fruit, clean by clean water, draining, dries;
(3) blackberry, blueberry is pulled an oar, add the wine yeast after white granulated sugar and activation, stir, put into a clean container, with 4 layers of gauze sealing, be placed in 25 DEG C ~ 30 DEG C, place 18 ~ 22 hours;
(4) cleaned by purple Chinese yam, peeling, cooks after segment;
(5) lemon and orange peel are cleaned, pull an oar together with Chinese yam with cornstarch, pour in pot, after moderate heat boils, turn little fire and carry out infusion;
(6) after fermenting, blackberry, blueberry 20 ~ 30 order sieves, and removes seed, pours in pot, ceaselessly stirs, little fiery infusion 15 ~ 20 minutes, cease fire blackberry, blueberry slurry;
(7) discharging, weighs, vacuum packaging.
3. one fermentation blackberry fruit pulp according to claim 1, is characterized in that: described wine yeast is Angel wine yeast.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510370840.1A CN104996857A (en) | 2015-06-30 | 2015-06-30 | Fermented blackberry jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510370840.1A CN104996857A (en) | 2015-06-30 | 2015-06-30 | Fermented blackberry jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104996857A true CN104996857A (en) | 2015-10-28 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510370840.1A Pending CN104996857A (en) | 2015-06-30 | 2015-06-30 | Fermented blackberry jam |
Country Status (1)
| Country | Link |
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| CN (1) | CN104996857A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106754047A (en) * | 2016-12-27 | 2017-05-31 | 黄盛锋 | A kind of lichee original plasm wine |
| CN107668613A (en) * | 2017-11-10 | 2018-02-09 | 蚌埠市金旺食品有限公司 | A kind of anti-sophora flower mulberry jam to treat constipation |
| CN107751903A (en) * | 2017-11-30 | 2018-03-06 | 黄河三角洲京博化工研究院有限公司 | A kind of preparation method of fermented type Malus spectabilis jam |
| CN113040374A (en) * | 2021-04-19 | 2021-06-29 | 贵州纳雍农和牧业有限责任公司 | Storage-resistant bamboo fungus tripe and preparation method thereof |
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| CN101129172A (en) * | 2007-10-18 | 2008-02-27 | 江苏省中国科学院植物研究所 | Method for processing blackberry fruit pulp with low sugar |
| CN102894243A (en) * | 2012-11-08 | 2013-01-30 | 黑龙江省轻工科学研究院 | Method for making fermented jam |
| CN103750102A (en) * | 2013-12-31 | 2014-04-30 | 南京润寿缘生物科技有限公司 | Composition with sugar-reducing effect and containing blackberries and preparation method for composition |
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| CN104413321A (en) * | 2013-08-28 | 2015-03-18 | 丁春英 | Grape jam |
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2015
- 2015-06-30 CN CN201510370840.1A patent/CN104996857A/en active Pending
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106754047A (en) * | 2016-12-27 | 2017-05-31 | 黄盛锋 | A kind of lichee original plasm wine |
| CN107668613A (en) * | 2017-11-10 | 2018-02-09 | 蚌埠市金旺食品有限公司 | A kind of anti-sophora flower mulberry jam to treat constipation |
| CN107751903A (en) * | 2017-11-30 | 2018-03-06 | 黄河三角洲京博化工研究院有限公司 | A kind of preparation method of fermented type Malus spectabilis jam |
| CN113040374A (en) * | 2021-04-19 | 2021-06-29 | 贵州纳雍农和牧业有限责任公司 | Storage-resistant bamboo fungus tripe and preparation method thereof |
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Application publication date: 20151028 |