CN105124448A - Okra freeze-dried crispy chip and preparation method thereof - Google Patents
Okra freeze-dried crispy chip and preparation method thereof Download PDFInfo
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- CN105124448A CN105124448A CN201510436190.6A CN201510436190A CN105124448A CN 105124448 A CN105124448 A CN 105124448A CN 201510436190 A CN201510436190 A CN 201510436190A CN 105124448 A CN105124448 A CN 105124448A
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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
Abstract
The invention relates to an okra freeze-dried crispy chip and a preparation method thereof and belongs to the technical field of food processing. The okra freeze-dried crisp chip is prepared from the components of okra powder, maltodextrin, monoglyceride, sodium carboxymethylcellulose and xanthan gum. The crisp chip is loosen and fine in mouth feel and has a tender and sweet after-taste, has a special taste of okra, is rich in nutrition, is a novel instant snake food and has excellent market prospect. The preparation method is carried out with the okra as the raw material in a manner of firstly freeze-shaping an okra solution and then freeze-drying the okra solution. In the okra solution, a shaping agent supporting okra powder can form a network support structure having certain strength, so that during the freeze-drying process, moisture in the okra solution is evaporated to form large quantity of pores inside the frozen body under support of the network support structure. The product, on one hand, maintains a complete structure, and on the other hand, has a mouth feel being similar to puffed foods.
Description
Technical field
The present invention relates to the crisp sheet of a kind of okra freeze-drying and preparation method, belong to food processing technology field.
Background technology
Okra (AbelmoschusesculentusL.) belongs to Malvaceae (Malvaceae) Abelmoschus (AbelmoschusMedic), annual herb plant, has another name called gumbo, kidney tonifying grass.It is a kind of new type of health vegetables having better nutritivity and be worth, and is decided to be athletic first-selected vegetables by many countries.
The stickum contain the mineral matter such as rich in protein (2.5%), 18 kinds of free amino acids (comprising isoleucine, leucine, lysine, methionine, cystine, alanine, histidine and arginine), VB1, VB2, VC, VA, VE, VPP and phosphorus, iron, potassium, calcium, zinc, manganese in okra fruit, being made up of pectin and polysaccharide etc.The vitamin contained in okra and calcareously effectively can protect retina, guarantees good eyesight, prevents cataractous generation.Okra is rich in zinc, selenium and other trace elements, can strengthen human body cancer-resisting ability, add abundant Vc and Soluble Fiber, with health role to skin, can make skin-whitening, delicacy, anti-black.High, low containing sodium containing potassium in tender okra fruit, be conducive to the balance of body water, can strengthen urinating, strengthen blood vessel dilatation power, improve the contractile function of heart, having good food therapy effect to hypertension, heart disease and nephrotic, can also improve neurasthenia and insomnia, is also the health food of the elderly.The mucus main component contained in tender fruit is pectin, viscous glycoprotein; it is the covalent complex that the polysaccharide that is made up of arabinose, galactolipin, rhamnose etc. and protein are formed; Abwehrkraft des Koepers can be strengthened, help digest, reduce blood fat, the muscle power strengthening people and endurance; there is the effect of protection stomach, liver, skin and mucous membrane, enhancing skin elasticity, and effective in cure to diseases such as gastritis, gastric ulcer, livers.
Okra introduces China from the beginning of the nineties in last century, and current our province is relatively large in China mainland area cultivated area, and the okra kind of seed selection is also more.Tender okra fruit plucks rear fibrillatable speed, and mouthfeel is deteriorated rapidly; At present, China plantation the multiplex fruit of okra as high-grade vegetables eat, processing and comprehensive utilization degree lower.Wherein, take okra as gumbo sheet prepared by raw material be adopt tablet forming technique to make, the similar chewable tablets of mouthfeel, its hardness is comparatively large, and brittleness is less.
Summary of the invention
The object of the present invention is to provide a kind of novel okra deep processed product be prepared from by okra---the crisp sheet of okra.Present invention also offers the preparation method of the crisp sheet of a kind of okra.
Technical scheme
The crisp sheet of a kind of okra, its raw material comprises: 35-45 part okra powder, 52.4-62.4 part maltodextrin, 0.5-1.5 part monoglyceride, 0.3-0.7 part sodium carboxymethylcellulose, 0.2-0.4 part xanthans; Described part is weight portion, and total number is 100 parts.
The crisp sheet of above-mentioned okra, its hardness is 2900-3600g, and elasticity is 35-39, and deadlocked degree is 240-370; Described hardness, elasticity, deadlocked degree adopt Texture instrument (U.S. BrookfieldCT3) to record.
The crisp sheet of above-mentioned okra, preferably, its raw material comprises 40 parts, okra powder, maltodextrin 58.3 parts, monoglyceride 0.9 part, sodium carboxymethylcellulose 0.5 part, xanthans 0.3 part.Relative to other quality proportionings of the present invention, the quality sensory evaluation of the crisp sheet of the okra adopting this optimum ratio to prepare is better.
Described okra powder is formed by okra drying, pulverizing.
A preparation method for the crisp sheet of okra, comprises the following steps:
(1) raw material is prepared: 35-45 part okra powder, 52.4-62.4 part maltodextrin, 0.5-1.5 part monoglyceride, 0.3-0.7 part sodium carboxymethylcellulose, 0.2-0.4 part xanthans; Described part is weight portion, and total number is 100 parts;
(2) okra solution is prepared: okra powder is dissolved in distilled water, and for subsequent use in 60 DEG C of insulations;
(3) shaping agent solution is prepared:
Maltodextrin is dissolved in water, and transfers in 60 DEG C of water-baths, obtain maltodextrin solution after the water-bath inside holding 20min ~ 30min of 90 DEG C; In maltodextrin solution, add monoglyceride, fully dissolve; Add sodium carboxymethylcellulose again, fully dissolve; Finally add xanthans, fully dissolve;
(4) prepare okra solution: forming agent solution slowly joins in okra solution, then cross colloid mill, then homogeneous;
(5) freeze drying: okra solution puts into mould, under-25 DEG C of conditions, freeze forming is placed in freeze drier, in-50 DEG C, vacuum 30KPa, freezing more than 48h.
The crisp sheet of okra prepared by above-mentioned preparation method, shape is complete, palatable crisp, needs gas flush packaging.
Above-mentioned preparation method, its special character is, adopts the mode of " the first freeze forming of gumbo solution, then freeze drying " to obtain product.In gumbo solution, the forming agent of load okra powder forms the network support structure possessing some strength; In freezing dry process, the moisture evaporation in gumbo solution, under the support of network support structure, Frozen Body inside forms a large amount of pore; Thus make the product of preparation maintain complete structure on the one hand, possess the mouthfeel of similar dilated product on the other hand.The crucial part that freeze-drying method can be adopted to obtain the crisp sheet of okra is, how to obtain stable and in refrigerating process, possesses the okra solution of certain supporting role.In the present invention, the proportioning of maltodextrin, monoglyceride, sodium carboxymethylcellulose and xanthans, consumption and prepare the order of addition of each composition in shaping agent solution process, make the okra prepared solution-stabilized, in refrigerating process, there will not be layering; Make forming agent can form in okra solution inside the supporting construction possessing some strength, after the evaporation of okra solution moisture content testing, maintain Frozen Body shape invariance; There will not be cannot shaping, problem that product is frangible.In addition, the present invention adopts okra powder as raw material, instead of okra, is to reduce the impact of okra fibrosis on mouthfeel to a certain extent.
Above-mentioned preparation method, preferably, the granularity of okra powder is more than 40 orders.Under this optimum condition, the better exquisiteness of mouthfeel of the crisp sheet of prepared okra.
Above-mentioned preparation method, preferably, the number of times crossing colloid mill is 2-3 time, and each time is 2min; Carry out homogeneous after crossing colloid mill, homogenization pressure is 25Mpa, and the method liquid properties is out more stable, even particle distribution, and liquid condition is stablized, and product is apparent in order fine and closely woven.
Above-mentioned preparation method, the consumption of water, in if no special instructions solid-liquid ratio be 1:1.5.
In the present invention, described okra powder is formed by okra drying, pulverizing.
Beneficial effect
The crisp sheet of okra of the present invention, entrance is loose fine and smooth, and aftertaste is soft, fragrant and sweet, has special okra taste, nutritious, is a kind of convenience type snacks of brand new class, has good market prospects.
Preparation method of the present invention, with okra powder for raw material, reduces the impact of okra fibrosis on mouthfeel to a certain extent; With the maltodextrin of specific proportioning, monoglyceride, sodium carboxymethylcellulose and xanthans for forming agent, ensure formed product, profile is complete.
Detailed description of the invention
In following embodiment, described part is weight portion; Device therefor and material: equipment has colloid mill, homogenizer, freeze drier; Material has okra powder (more than 40 orders), maltodextrin, monoglyceride, sodium carboxymethylcellulose, xanthans.
embodiment 1
(1) take the okra powder of 35 parts and be fully dissolved in 100 parts of pure water, and in 60 DEG C of water-bath inside holding, obtaining okra solution.
(2) take the maltodextrin of 62.4 parts, after the water-bath inside holding 30min of 90 DEG C, transfer to the water-bath inside holding of 60 DEG C after adding 50 parts of dissolved in purified water, obtain maltodextrin solution.
(3) in maltodextrin solution, add the monoglyceride of 0.5 part, make it abundant dissolving; Add 0.3 part of sodium carboxymethylcellulose again, make it abundant dissolving; Finally add 0.2 part of xanthans, make it abundant dissolving; Obtain maltodextrin mixed liquor.
(4) maltodextrin mixed liquor is slowly poured in the okra solution dissolved, obtain material liquid; Put into colloid mill, start colloid mill and slowly add material liquid, keep colloid mill to run 2 minutes; Material liquid adds in homogenizer after crossing colloid mill 2 ~ 3 times, and homogenization pressure is 25Mpa, homogeneous 2 times; Obtain okra solution.
(5) okra solution is poured in mould, after being cooled to normal temperature, put into the refrigerator freeze forming of-25 DEG C; Obtain okra Frozen Body.
(6) okra Frozen Body is placed in freeze drier freezing, requires cryogenic temperature-50 DEG C, vacuum 30KPa, cooling time 48h; Obtain the crisp sheet of okra.
(7) crisp for okra sheet is taken out from mould put into vacuum bag, be filled with nitrogen-sealed preservation.
embodiment 2
(1) take the okra powder of 37.5 parts and be fully dissolved in 100 parts of pure water, and in 60 DEG C of water-bath inside holding, obtaining okra solution.
(2) take the maltodextrin of 61.4 parts, after the water-bath inside holding 30min of 90 DEG C, transfer to the water-bath inside holding of 60 DEG C after adding 50 parts of dissolved in purified water, obtain maltodextrin solution.
(3) in maltodextrin solution, add the monoglyceride of 0.7 part, make it abundant dissolving; Add 0.4 part of sodium carboxymethylcellulose again, make it abundant dissolving; Finally add 0.3 part of xanthans, make it abundant dissolving; Obtain maltodextrin mixed liquor.
(4) maltodextrin mixed liquor is slowly poured in the okra solution dissolved, obtain material liquid; Put into colloid mill, start colloid mill and slowly add material liquid, keep colloid mill to run 2 minutes; Material liquid adds in homogenizer after crossing colloid mill 2 ~ 3 times, and homogenization pressure is 25Mpa, homogeneous 2 times; Obtain okra solution.
(5) okra solution is poured in mould, after being cooled to normal temperature, put into the refrigerator freeze forming of-25 DEG C; Obtain okra Frozen Body.
(6) okra Frozen Body is placed in freeze drier freezing, requires cryogenic temperature-50 DEG C, vacuum 30KPa, cooling time 48h; Obtain the crisp sheet of okra.
(7) crisp for okra sheet is taken out from mould put into vacuum bag, be filled with nitrogen-sealed preservation.
embodiment 3
(1) take the okra powder of 40 parts and be fully dissolved in 100 parts of pure water, and in 60 DEG C of water-bath inside holding, obtaining okra solution.
(2) take the maltodextrin of 58.3 parts, after the water-bath inside holding 30min of 90 DEG C, transfer to the water-bath inside holding of 60 DEG C after adding 50 parts of dissolved in purified water, obtain maltodextrin solution.
(3) in maltodextrin solution, add the monoglyceride of 0.9 part, make it abundant dissolving; Add 0.5 part of sodium carboxymethylcellulose again, make it abundant dissolving; Finally add 0.3 part of xanthans, make it abundant dissolving; Obtain maltodextrin mixed liquor.
(4) maltodextrin mixed liquor is slowly poured in the okra solution dissolved, obtain material liquid; Put into colloid mill, start colloid mill and slowly add material liquid, keep colloid mill to run 2 minutes; Material liquid adds in homogenizer after crossing colloid mill 2 ~ 3 times, and homogenization pressure is 25Mpa, homogeneous 2 times; Obtain okra solution.
(5) okra solution is poured in mould, after being cooled to normal temperature, put into the refrigerator freeze forming of-25 DEG C; Obtain okra Frozen Body.
(6) okra Frozen Body is placed in freeze drier freezing, requires cryogenic temperature-50 DEG C, vacuum 30KPa, cooling time 48h; Obtain the crisp sheet of okra.
(7) crisp for okra sheet is taken out from mould put into vacuum bag, be filled with nitrogen-sealed preservation.
embodiment 4
(1) take the okra powder of 42.5 parts and be fully dissolved in 100 parts of pure water, and in 60 DEG C of water-bath inside holding, obtaining okra solution.
(2) take the maltodextrin of 55.4 parts, after the water-bath inside holding 30min of 90 DEG C, transfer to the water-bath inside holding of 60 DEG C after adding 50 parts of dissolved in purified water, obtain maltodextrin solution.
(3) in maltodextrin solution, add the monoglyceride of 1.1 parts, make it abundant dissolving; Add 0.6 part of sodium carboxymethylcellulose again, make it abundant dissolving; Finally add 0.4 part of xanthans, make it abundant dissolving; Obtain maltodextrin mixed liquor.
(4) maltodextrin mixed liquor is slowly poured in the okra solution dissolved, obtain material liquid; Put into colloid mill, start colloid mill and slowly add material liquid, keep colloid mill to run 2 minutes; Material liquid adds in homogenizer after crossing colloid mill 2 ~ 3 times, and homogenization pressure is 25Mpa, homogeneous 2 times; Obtain okra solution.
(5) okra solution is poured in mould, after being cooled to normal temperature, put into the refrigerator freeze forming of-25 DEG C; Obtain okra Frozen Body.
(6) okra Frozen Body is placed in freeze drier freezing, requires cryogenic temperature-50 DEG C, vacuum 30KPa, cooling time 48h; Obtain the crisp sheet of okra
(7) crisp for okra sheet is taken out from mould put into vacuum bag, be filled with nitrogen-sealed preservation.
embodiment 5
(1) take the okra powder of 45 parts and be fully dissolved in 100 parts of pure water, and in 60 DEG C of water-bath inside holding, obtaining okra solution.
(2) take the maltodextrin of 52.4 parts, after the water-bath inside holding 30min of 90 DEG C, transfer to the water-bath inside holding of 60 DEG C after adding 50 parts of dissolved in purified water, obtain maltodextrin solution.
(3) in maltodextrin solution, add the monoglyceride of 1.5 parts, make it abundant dissolving; Add 0.7 part of sodium carboxymethylcellulose again, make it abundant dissolving; Finally add 0.4 part of xanthans, make it abundant dissolving; Obtain maltodextrin mixed liquor.
(4) maltodextrin mixed liquor is slowly poured in the okra solution dissolved, obtain material liquid; Put into colloid mill, start colloid mill and slowly add material liquid, keep colloid mill to run 2 minutes; Material liquid adds in homogenizer after crossing colloid mill 2 ~ 3 times, and homogenization pressure is 25Mpa, homogeneous 2 times; Obtain okra solution.
(5) okra solution is poured in mould, after being cooled to normal temperature, put into the refrigerator freeze forming of-25 DEG C; Obtain okra Frozen Body.
(6) okra Frozen Body is placed in freeze drier freezing, requires cryogenic temperature-50 DEG C, vacuum 30KPa, cooling time 48h; Obtain the crisp sheet of okra.
(7) crisp for okra sheet is taken out from mould put into vacuum bag, be filled with nitrogen-sealed preservation.
comparative example 1
(1) consumption of raw material dosage, pure water and concrete operations are with embodiment 3, prepare okra solution
(2) okra solution is poured in mould, put into 60 DEG C of drying in oven and obtain okra sheet.
comparative example 2
(1) raw material dosage: 50 parts, okra powder, maltodextrin 48.3 parts, monoglyceride 0.9 part, sodium carboxymethylcellulose 0.5 part, xanthans 0.3 part;
(2) consumption of pure water and concrete operations are with embodiment 3, the crisp sheet of standby okra.
comparative example 3
(1) raw material dosage: 40 parts, okra powder, maltodextrin 60 parts, monoglyceride 0.3 part, sodium carboxymethylcellulose 0.9 part, xanthans 0.5 part;
(2) okra powder is fully dissolved in pure water (adding water 100 parts, with embodiment 3), and in 60 DEG C of water-bath inside holding, obtains okra solution.
(3) maltodextrin is added pure water (adding water 50 parts, with embodiment 3) to dissolve, after the water-bath inside holding 30min of 90 DEG C, then transfer to the water-bath inside holding of 60 DEG C, cross colloid mill after stirring and obtain mixed liquor.
(4) okra solution is poured in mould, after being cooled to normal temperature, put into the refrigerator freeze forming of-25 DEG C; Obtain okra Frozen Body.
(5) okra Frozen Body is placed in freeze drier freezing, requires cryogenic temperature-50 DEG C, vacuum 30KPa, cooling time 48h; Obtain the crisp sheet of okra.
effect test
(1) color and luster, the form of the crisp sheet (or okra oven dry sheet) of okra, as shown in table 1:
Table 1
| Color and luster | Apparent state | |
| Embodiment 1 | Faint yellow | Smooth fine and closely woven |
| Embodiment 2 | Faint yellow | Smooth fine and closely woven |
| Embodiment 3 | Yellow green | Smooth fine and closely woven |
| Embodiment 4 | Light green | Smooth fine and closely woven |
| Embodiment 5 | Light green color | Smooth fine and closely woven |
| Comparative example 1 | Bottle green | Smooth fine and closely woven |
| Comparative example 2 | Light green color | Smooth fine and closely woven |
| Comparative example 3 | Yellow green | Coarse |
(2) hardness, brittleness
Utilize Texture instrument (U.S. BrookfieldCT3) to detect the crisp sheet (or okra oven dry sheet) of gumbo, result is as shown in table 2:
Table 2
| Hardness | Elasticity | Deadlocked degree | Chewiness | |
| Embodiment 1 | 2967.134 | 36.237 | 242.639 | 100.261 |
| Embodiment 2 | 3047.580 | 35.496 | 261.739 | 121.382 |
| Embodiment 3 | 3255.479 | 37.258 | 319.128 | 139.589 |
| Embodiment 4 | 3380.109 | 36.997 | 342.583. | 154.962 |
| Embodiment 5 | 3534.117 | 38.002 | 366.173 | 172.062 |
| Comparative example 1 | 8741.542 | 30.132 | 601.986 | 3.143 |
| Comparative example 2 | 4625.412 | 28.637 | 339.317 | 180.201 |
| Comparative example 3 | 3380.109 | 36.874 | 339.419 | 146.998 |
(3) sensory evaluation of the crisp sheet (or okra oven dry sheet) of gumbo
Evaluation method and standards of grading as shown in table 3, evaluation result is as shown in table 4:
Table 3
| project | full marks | standards of grading |
| color and luster | 20 | refer to the color of okra sheet, the scoring of okra sheet bottle green is 18.5 ~ 20 points; The scoring of okra sheet light green is 10 ~ 18.5; Okra sheet is 1 ~ 10 point close to white scoring. |
| apparent state | 20 | refer to that okra sheet surface texture is in order fine and closely woven.The fine and closely woven orderly scoring in surface of okra sheet is 15.5 ~ 20 points; Middle scoring is 10 ~ 15.5 points; Rough surface, unsmooth scoring is 1 ~ 10 point. |
| palatability | 20 | refer to that okra sheet entrance is fine and smooth, easily swallow.Entrance is fine and smooth, and being soluble in mouth scoring is 17 ~ 20 points; Middle scoring is 12 ~ 17 points; Coarse, not easily molten after entrance, difficulty swallows 1 ~ 12 point. |
| fragrance | 20 | refer to the fragrance of okra sheet, lasting fragrance, without corrupt smell.Fragrance is denseer is 15.5 ~ 20 points without corrupt smell scoring; Fragrance is thin is 10 ~ 15.5 points without corrupt smell scoring; Having peculiar smell to mark is 1 ~ 10 point. |
| taste | 20 | refer to the taste (taste of okra distinctive stick-slip) of okra sheet when tasting.The scoring of features good taste is 15.5 ~ 20 points; It is 10 ~ 15.5 points that taste is generally marked; Taste poor (referring to have peculiar smell or peculiar smell too heavy) scoring is 1 ~ 10 point. |
；
| Table 4 | Color and luster | Apparent state | Palatability | Fragrance | Taste | Total score |
| Embodiment 1 | 14 | 18 | 17 | 14 | 15 | 78 |
| Embodiment 2 | 15 | 19 | 18 | 15 | 16 | 83 |
| Embodiment 3 | 18 | 19 | 17 | 19 | 18 | 91 |
| Embodiment 4 | 18 | 18 | 16 | 18 | 14 | 84 |
| Embodiment 5 | 19 | 18 | 14 | 16 | 12 | 79 |
| Comparative example 1 | 10.5 | 9 | 10 | 10 | 10 | 49.5 |
| Comparative example 2 | 19.5 | 8 | 10 | 8 | 6 | 51.5 |
| Comparative example 3 | 19 | 10 | 18 | 18 | 19 | 84 |
Claims (6)
1. the crisp sheet of okra, it is characterized in that, its raw material comprises: 35-45 part okra powder, 52.4-62.4 part maltodextrin, 0.5-1.5 part monoglyceride, 0.3-0.7 part sodium carboxymethylcellulose, 0.2-0.4 part xanthans; Described part is weight portion, and total number is 100 parts.
2. the crisp sheet of okra according to claim 1, it is characterized in that, its hardness is 2900-3600g, and elasticity is 35-39, and deadlocked degree is 240-370.
3. the crisp sheet of okra according to claim 1 and 2, it is characterized in that, its raw material comprises 40 parts, okra powder, maltodextrin 58.3 parts, monoglyceride 0.9 part, sodium carboxymethylcellulose 0.5 part, xanthans 0.3 part.
4. a preparation method for the crisp sheet of okra, is characterized in that, comprise the following steps:
(1) raw material is prepared: 35-45 part okra powder, 52.4-62.4 part maltodextrin, 0.5-1.5 part monoglyceride, 0.3-0.7 part sodium carboxymethylcellulose, 0.2-0.4 part xanthans; Described part is weight portion, and total number is 100 parts;
(2) okra solution is prepared: okra powder is dissolved in distilled water, and for subsequent use in 60 DEG C of insulations;
(3) shaping agent solution is prepared:
Maltodextrin is dissolved in water, and transfers in 60 DEG C of water-baths, obtain maltodextrin solution after the water-bath inside holding 20min ~ 30min of 90 DEG C; In maltodextrin solution, add monoglyceride, fully dissolve; Add sodium carboxymethylcellulose again, fully dissolve; Finally add xanthans, fully dissolve;
(4) prepare okra solution: forming agent solution slowly joins in okra solution, then cross colloid mill, then homogeneous;
(5) freeze drying: okra solution puts into mould, under-25 DEG C of conditions, freeze forming is placed in freeze drier, in-50 DEG C, vacuum 30KPa, freezing more than 48h.
5. preparation method according to claim 4, is characterized in that, the granularity of okra powder is more than 40 orders.
6. preparation method according to claim 4, is characterized in that, the number of times crossing colloid mill is 2-3 time, and each time is 2min; Carry out homogeneous after crossing colloid mill, homogenization pressure is 25Mpa.
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| CN109430824A (en) * | 2018-12-10 | 2019-03-08 | 南京晓庄学院 | A kind of processing method of fruits and vegetables edible mushroom recombination freeze-drying mud |
| CN109430823A (en) * | 2018-12-10 | 2019-03-08 | 南京晓庄学院 | A kind of processing method of fruits and vegetables edible mushroom recombination tabletting |
| CN109430822A (en) * | 2018-12-10 | 2019-03-08 | 南京晓庄学院 | A kind of processing method of fruits and vegetables edible mushroom recombination crisp chip |
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| CN103844217B (en) * | 2013-12-30 | 2015-12-02 | 湖南奇异生物科技有限公司 | The preparation method of the instant crisp pieces of a kind of okra |
| CN103960670B (en) * | 2014-05-26 | 2016-04-06 | 程礼华 | A kind of compound okra powder and preparation method thereof |
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| CN109430824A (en) * | 2018-12-10 | 2019-03-08 | 南京晓庄学院 | A kind of processing method of fruits and vegetables edible mushroom recombination freeze-drying mud |
| CN109430823A (en) * | 2018-12-10 | 2019-03-08 | 南京晓庄学院 | A kind of processing method of fruits and vegetables edible mushroom recombination tabletting |
| CN109430822A (en) * | 2018-12-10 | 2019-03-08 | 南京晓庄学院 | A kind of processing method of fruits and vegetables edible mushroom recombination crisp chip |
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