CN105124471A - Ultra-fine powder solid beverage and preparation method thereof - Google Patents
Ultra-fine powder solid beverage and preparation method thereof Download PDFInfo
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- CN105124471A CN105124471A CN201510631151.1A CN201510631151A CN105124471A CN 105124471 A CN105124471 A CN 105124471A CN 201510631151 A CN201510631151 A CN 201510631151A CN 105124471 A CN105124471 A CN 105124471A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
Abstract
The invention provides an ultra-fine powder solid beverage and a preparation method thereof. The preparation method includes the steps that A, high-quality fruit and vegetables are selected, and the fruit and the vegetables are dried till the moisture content is between 30% and 33% after being washed and sliced; B, microwave vacuum puffing and drying are conducted on the fruit and the vegetables processed in the step A, the pressure is controlled between -75 kPa and -80 kPa, the microwave strength is controlled between 25 W/g and 30 W/g, and temperature is controlled between 60 DEG C and 80 DEG C; C, the ultra-fine powder solid beverage is obtained after the steps of pre-smashing, freezing and ultra-fine smashing are conducted on the fruit or the vegetables where microwave vacuum puffing and drying are conducted. By means of the unique microwave vacuum puffing and drying technology, the higher drying speed and the lower energy consumption are achieved, the quality of dried products is good, dried products are excellent on the aspect of color and luster, mobility, hydratability and the like, the original flavor and nutrition value of the vegetables or the fruit are fully reserved, the raw material utilization rate is increased, and waste is little.
Description
Technical field
The present invention relates to solid beverage manufacture field, in particular to a kind of Ultramicro-powder solid beverage and preparation method thereof.
Background technology
Containing abundant cellulose in existing many fruit on the market or vegetables, pectin and organic acid etc., it is the main source of Dietary Vitamin and inorganic salts, stimulating gastrointestinal is wriggled and digestive juice secretion, great role is played to promoting the appetite of people and helping digest, some vegetables or fruit also have multiple physiological active functions, as protected cardiovascular system, treatment heart failure and angina pectoris, reduce blood pressure and T-CHOL, anti-oxidant etc., therefore eat fruit or vegetables benefit the more more, not only can supplement the necessary each trace element of human body, also there is certain health-caring function.
At present, except directly cooking and eating or eat raw, also vegetables or fruit can be made dried product, the method for making of the current dried product of China mainly adopts natural drying and heated-air drying.Although it is low and be beneficial to the advantage of popularization that these two kinds of drying modes have production cost, natural seasoning affects by condition, and sanitary condition is poor, and drying time is long; And heated-air drying product color is poor, and to the sugar in raw-food material, mineral element, ash content, protein, vitamin, aldehydes matter and oxidation resistance thereof, all there is adverse effect in various degree.Vacuum Freezing & Drying Technology is the new technology promoted in recent years, water-containing materials is freezed under low-temperature condition, then under vacuum, ice an is directly sublimed into new and high technology that the steam moisture fallen side by side in dehydrated material makes dry materials, thus original color of fresh material, shape and nutritional labeling can be kept to greatest extent, but production cost is higher, energy consumption is comparatively large, is unfavorable for promoting.
In view of this, special proposition the present invention.
In prior art, on the market in most fruit or vegetables because of containing abundant cellulose, the various nutrient elements such as pectin and organic acid, therefore favor by people very much, especially for comparing the crowd paying close attention to health care, especially using fruit or vegetables as main tonic object, the mode that so general people eat mostly is to eat raw or cooked and eats, but although simple to operate larger by such environmental effects, go out to carry inconvenience, and mouthfeel is relatively single, and be not suitable for all groups, therefore except above edible way, in order to meet the demand of vast consumer groups, also vegetables or fruit can be made dried product, so not only easy to carry but also well can retain each nutrient contained in the middle of fresh vegetables or fruit, nutritive value is able to abundant reservation, and well by human body is absorbed.The method for making of the current goods of China mainly adopts natural drying and heated-air drying.Although it is low and be beneficial to the advantage of popularization that these two kinds of drying modes have production cost, natural seasoning affects by condition, and sanitary condition is poor, and drying time is long; And heated-air drying product color is poor, and to the sugar in raw-food material, mineral element, ash content, protein, vitamin, aldehydes matter and oxidation resistance thereof, all there is adverse effect in various degree.Vacuum Freezing & Drying Technology is the new technology promoted in recent years, water-containing materials is freezed under low-temperature condition, then under vacuum, ice an is directly sublimed into new and high technology that the steam moisture fallen side by side in dehydrated material makes dry materials, thus original look of fresh material can be kept to greatest extent, fragrant, taste, shape and nutritional labeling, but production cost is higher, energy consumption is larger, be unfavorable for promoting, in view of the manufacture method of above several dried product also exists many defects, the invention provides a kind of preparation method of Ultramicro-powder solid beverage, this Ultramicro-powder solid beverage is except eating by soaking beverage, also can be used as diatery supplement to eat, very convenient, be of high nutritive value, a kind of rare fruit, the dried product of greengrocery.
In preparation process, creationaryly have employed microwave vacuum puffing drying, and give the concrete technology route adopting microwave vacuum puffing drying to prepare Ultramicro-powder solid beverage accurately, technic index parameter give also relatively more suitable scope, in microwave vacuum puffing dry run, pressure needs to control between-75 ~-80kPa, microwave intensity needs to control between 25-30W/g, temperature needs to control between 60-80 DEG C, only have in such a situa-tion that guarantee rate of drying is fast, the nutritional labeling of abundant reservation raw material and quality, do not occur that the technology adopting microwave vacuum puffing dry technology to prepare Ultramicro-powder solid beverage occurs in the prior art, still belong to blank.Microwave vacuum puffing drying not only has higher rate of drying and lower energy consumption compared with freeze drying, and the quality of dried product is better, as color and luster, mobility, the aspects such as hydrability are more excellent, fully remain vegetables or fruit original flavor and nutritive value, improve raw material availability, waste is few.
Finally also need to carry out ultramicro grinding in whole preparation process, the particle diameter after ultramicro grinding preferably controls below 20 μm.Because particle develops to miniaturization, cause material table area and porosity significantly to increase, therefore ultrafine powder has unique physics and chemistry character, as good dissolubility, dispersiveness, adsorptivity, chemism etc.Need to carry out first freezing processing before also having ultramicro grinding, the temperature of freezing processing preferably controls below-20 DEG C, and material can be made more easily to pulverize under gas shock, and make particle diameter less, yield is higher.Visible the present invention is in the whole step of preparation process of design, and autotelicly several technology organically combined, finally make the Ultramicro-powder solid beverage quality better obtained, mouthfeel is natural, is suitable for crowd wide.
Also comprise the step of normal temperature sterilization 15-20min under the condition of packaging and 600-800MPa after ultramicro grinding step, the sterilization of super-pressure normal temperature effectively can retain the thermal activity composition in Ultramicro-powder, and the mode of therefore sterilization is also the key factor needing to consider.
Wherein, fruit or vegetables can be any one or a few in apple, banana, pineapple, plough, title monkey peach, mango, carrot, hawthorn, be preferably hawthorn, because hawthorn (Hawthorn) is rich in vitamin C, organic acid, dietary fiber, flavone compound and multi mineral prime element, have multiple physiological active functions, therefore the expanded Ultramicro-powder of hawthorn becomes the kind comparing and have market prospects.The emphasis studied in this area is belonged to the hawthorn Ultramicro-powder of this development of new and drink, in prior art, also there is not yet the report closing hawthorn Ultramicro-powder.
When preferred hawthorn is as raw material, certain principle is had when selecting, first need spherical skin red, without hole, hole without insect pest and the new fresh haw berry of high-quality that has no mechanical damage, water content also preferably controls between 70-80%, if moisture content very few so manufacturing process may because of dehydration after, its nutritional labeling also can cause there is certain loss, and therefore water content preferably controls in suitable scope.
In addition, after cleaning, the thickness of section preferably controls between 7-8mm, if too thick the carrying out being unfavorable for subsequent process steps, thus affects the quality of product.
Need being of concern, after cleaning, the water content of drying steps is strict controlled between 30-33%, because water content is too high or too low all can affect follow-up vacuum puffed effect, dry temperature is also had also preferably to have certain control, because the too high active ingredient can destroyed wherein of temperature, suitable scope is between 50-60 DEG C, such as, can be 51 DEG C, 52 DEG C, 53 DEG C, 54 DEG C, 55 DEG C etc.
Here is for microwave vacuum puffing drying steps more crucial in whole process route, except having clear and definite requirement to pressure, microwave intensity and temperature, the water content of the dried fruit of microwave vacuum puffing or vegetables preferably controls between 10-12%, the expansion rate of fruit or vegetable product can be made to reach 1.2-1.5 by the control of these conditions.
In order to promote that dried product better absorbs for human body further, also need after explosion puffing drying to carry out a series of post-processing step, first first pulverize in advance, order granularity preferably controls more than 60 orders, such uniformity that can ensure particle, follow-up as not only convenient but also easily absorb in brewed as solid beverage.
Finally, be worth being of explanation, preparation were established of the present invention is the comparatively major path of inventor by a large amount of creative experiments optimizations, the Ultramicro-powder solid beverage good absorbing effect that under the prerequisite be only prepared in strict accordance with preparation method of the present invention, guarantee is prepared, be of high nutritive value, mouthfeel is good, rate of drying is fast, Ultramicro-powder solid beverage of the present invention is except as leisure food, also health food category can be classified as, health-care effect is very good, great role is played to promoting the appetite of people and helping digest, some vegetables or fruit also have multiple physiological active functions, as protected cardiovascular system, treatment heart failure and angina pectoris, reduce blood pressure and T-CHOL, the effect such as anti-oxidant, often eat and can promote longevity, to remain youthful forever vigor.
Compared with prior art, beneficial effect of the present invention is:
(1) the present invention has overturned the mode of traditional edible fruits or vegetables completely, coordinate with technology such as freezing, ultra micros by adopting unique microwave vacuum puffing dry technology, the fruit prepared or vegetables product quality better, as color and luster, mobility, the aspects such as hydrability are more excellent, fully remain vegetables or fruit original flavor and nutritive value, improve raw material availability, waste is few;
(2) preparation were established of Ultramicro-powder solid beverage of the present invention is that inventor passes through to put into practice the more excellent process route found out in a large number, wherein each technic index parameter give also relatively more suitable scope, enforcement for subsequent processes provides can the foundation of reference, there is very strong reference, compensate for the blank that this product of Ultramicro-powder solid beverage in this area occurs;
(3) Ultramicro-powder solid beverage purposes of the present invention widely, except eating by soaking beverage, also can be used as diatery supplement to eat, be as good as with the eating method of fruit on the market or vegetables dried product, very convenient edible, the Ultramicro-powder solid beverage obtained also has certain drug therapy function, portably use conveniently, adaptability is good, good and cheap, is a kind of characteristic health food;
(4) the present invention lays special stress on protecting the Particular craft of microwave bulking, and is optimized the many technological parameter indexs in concrete technology route, and the enforcement for this Particular craft follow-up provides can the scheme of reference, very has reference;
(5) Ultramicro-powder solid beverage of the present invention easily digests, and can not increase edible burden equal edible whenever and wherever possible, not free restriction, milli is without any side effects, and shelf lives is long.
Summary of the invention
The first object of the present invention is the preparation method providing a kind of Ultramicro-powder solid beverage, by adopting unique microwave vacuum puffing dry technology, not only there is higher rate of drying and lower energy consumption, and the quality of dried product is better, as color and luster, mobility, the aspects such as hydrability are more excellent, fully remain vegetables or fruit original flavor and nutritive value, improve raw material availability, waste is few.
The second object of the present invention is to provide a kind of Ultramicro-powder solid beverage prepared by the preparation method of above-mentioned Ultramicro-powder solid beverage, this Ultramicro-powder solid beverage fully remains the nutritive value of raw material itself, mouthfeel is natural, all-ages, both can be used as auxiliary material and added in food, also can directly use boiling water Instant Drinks, eating method is various and without special restriction, easily by human body is absorbed, have easy to carry, the advantages such as the crowd that is suitable for is wide.
In order to realize above-mentioned purpose of the present invention, spy by the following technical solutions:
Embodiments provide a kind of preparation method of Ultramicro-powder solid beverage, comprise the steps:
(A) select fruit or the vegetables of high-quality, after cleaning section, be dried to water content between 30-33%;
(B) fruit after above-mentioned steps process or vegetables are carried out microwave vacuum puffing drying, Stress control is between-75 ~-80kPa, and microwave intensity controls between 25-30W/g, and temperature controls between 60-80 DEG C;
(C) the dried fruit of microwave vacuum puffing or vegetables will be carried out after pulverizing in advance, freezing processing, ultramicro grinding step, to obtain final product.
Detailed description of the invention
Below in conjunction with embodiment, embodiment of the present invention are described in detail, but it will be understood to those of skill in the art that the following example only for illustration of the present invention, and should not be considered as limiting the scope of the invention.Unreceipted actual conditions person in embodiment, the condition of conveniently conditioned disjunction manufacturer suggestion is carried out.Agents useful for same or the unreceipted production firm person of instrument, be and can buy by commercially available the conventional products obtained.
Embodiment 1
The preparation method of hawthorn Ultramicro-powder solid beverage is as follows:
1) choose commercially available meat thick, maturity is moderate, and spherical skin is red, without scab, without insect pest, and the new fresh haw berry had no mechanical damage, fresh hawthorn water content is about 70-80%;
2) be about 7mm by the hawthorn slice thickness cleaned up, and individual layer is put in the vacuum drying chamber of set temperature value 55 DEG C, carrying out constant-temperature vacuum thin layer predrying is 30% to water content, obtains haw flakes for subsequent use;
3) setting micro-wave vacuum case vacuum pressure is-75kPa, and microwave intensity is 25W/g, and temperature is 80 DEG C, is dried to haw flakes water content 10%, and can reach expansion rate is 1.2-1.5;
4) the haw flakes high-speed multifunctional pulverizer after expanded is pulverized, make hawthorn powder by 60 mesh sieves, be divided in polybag, and at room temperature store;
5) by hawthorn powder freezing 2-3h below the temperature conditions of-20 DEG C, by the hawthorn powder ultramicro grinding in air-flow disintegrating machine after freezing, the Ultramicro-powder that particle diameter is less than 20 μm is obtained;
6) above-mentioned Ultramicro-powder is carried out the vacuum packaging of 20g/ bag, in the sterilization of super-pressure 600MPa, 15min normal temperature, storage in room temperature.
Embodiment 2
The preparation method of apple Ultramicro-powder solid beverage is as follows:
1) the thin meat of commercially available skin is chosen thick, glittering and translucent, without scab, without insect pest, the fresh apple had no mechanical damage, apple water content control is about 80%;
2) be about 1cm by the apple slice thickness cleaned up, and individual layer is put in the vacuum drying chamber of set temperature value 60 DEG C, carrying out constant-temperature vacuum thin layer predrying is 33% to water content, obtains apple flakes for subsequent use;
3) setting micro-wave vacuum case vacuum pressure is-80kPa, and microwave intensity is 30W/g, and temperature is 60 DEG C, is dried to apple flakes water content 12%, and can reach expansion rate is 1.2-1.5;
4) the apple flakes high-speed multifunctional pulverizer after expanded is pulverized, make apple powder by 60 mesh sieves, be divided in polybag, and at room temperature store;
5) by apple powder freezing 2-3h below the temperature conditions of-20 DEG C, by the apple powder ultramicro grinding in air-flow disintegrating machine after freezing, obtain the Ultramicro-powder that particle diameter is less than 20 μm, and add a certain amount of candy sugar powder with seasoning;
6) above-mentioned Ultramicro-powder is carried out the vacuum packaging of 20g/ bag, in the sterilization of super-pressure 800MPa, 20min normal temperature, storage in room temperature.
Embodiment 3
The preparation method of hawthorn Ultramicro-powder solid beverage is as follows:
1) choose commercially available meat thick, maturity is moderate, and spherical skin is red, without scab, without insect pest, and the new fresh haw berry had no mechanical damage, fresh hawthorn water content is about 70-80%;
2) be about 8mm by the hawthorn slice thickness cleaned up, and individual layer is put in the vacuum drying chamber of set temperature value 50 DEG C, carrying out constant-temperature vacuum thin layer predrying is 32% to water content, obtains haw flakes for subsequent use;
3) setting micro-wave vacuum case vacuum pressure is-77kPa, and microwave intensity is 26W/g, and temperature is 70 DEG C, is dried to haw flakes water content 11%, and can reach expansion rate is 1.2-1.5;
4) the haw flakes high-speed multifunctional pulverizer after expanded is pulverized, make hawthorn powder by 60 mesh sieves, be divided in polybag, and at room temperature store;
5) by hawthorn powder freezing 2-3h below the temperature conditions of-20 DEG C, by the hawthorn powder ultramicro grinding in air-flow disintegrating machine after freezing, obtain the Ultramicro-powder that particle diameter is less than 20 μm, and the candy sugar powder being added to hawthorn Ultramicro-powder 15% mass percent is with seasoning;
6) above-mentioned Ultramicro-powder is carried out the vacuum packaging of 20g/ bag, in the sterilization of super-pressure 700MPa, 18min normal temperature, storage in room temperature.
Embodiment 4
The preparation method of apple Ultramicro-powder solid beverage is as follows:
1) the thin meat of commercially available skin is chosen thick, yellow well-done, without scab, without insect pest, the fresh mango had no mechanical damage, mango water content control is about 85%;
2) be about 1cm by the mango slice thickness cleaned up, and individual layer is put in the vacuum drying chamber of set temperature value 58 DEG C, carrying out constant-temperature vacuum thin layer predrying is 32% to water content, obtains mango sheet for subsequent use;
3) setting micro-wave vacuum case vacuum pressure is-77kPa, and microwave intensity is 26W/g, and temperature is 75 DEG C, is dried to mango sheet water content 11%, and can reach expansion rate is 1.2-1.5;
4) the mango sheet high-speed multifunctional pulverizer after expanded is pulverized, make mango powder by 60 mesh sieves, be divided in polybag, and at room temperature store;
5) by mango powder freezing 3h below the temperature conditions of-25 DEG C, by the apple powder ultramicro grinding in air-flow disintegrating machine after freezing, the Ultramicro-powder that particle diameter is less than 20 μm is obtained;
6) above-mentioned Ultramicro-powder is carried out the vacuum packaging of 20g/ bag, in the sterilization of super-pressure 800MPa, 18min normal temperature, storage in room temperature.
Embodiment 5
The preparation method of apple Ultramicro-powder solid beverage is as follows:
1) choose the thin meat of commercially available skin thick, color is even, without scab, without insect pest, and the fresh carrot had no mechanical damage, carrot water content control is about 60%;
2) be about 1cm by the carrot slice thickness cleaned up, and individual layer is put in the vacuum drying chamber of set temperature value 58 DEG C, carrying out constant-temperature vacuum thin layer predrying is 32% to water content, obtains carrot slice for subsequent use;
3) setting micro-wave vacuum case vacuum pressure is-77kPa, and microwave intensity is 26W/g, and temperature is 75 DEG C, is dried to carrot slice water content 11%, and can reach expansion rate is 1.2-1.5;
4) the carrot slice high-speed multifunctional pulverizer after expanded is pulverized, make carrot powder by 60 mesh sieves, be divided in polybag, and at room temperature store;
5) by carrot powder freezing 3h below the temperature conditions of-25 DEG C, by the apple powder ultramicro grinding in air-flow disintegrating machine after freezing, the Ultramicro-powder that particle diameter is less than 20 μm is obtained;
6) above-mentioned Ultramicro-powder is carried out the vacuum packaging of 20g/ bag, in the sterilization of super-pressure 800MPa, 18min normal temperature, storage in room temperature.
Experimental example 1
By embodiment of the present invention 1-3, the 5 Ultramicro-powder solid beverages prepared and commercially available common dried fruit, vegetables are dry does following experiment:
First 250 people are invited at random, be equally divided into 5 groups to try out, first group everyone tastes the Ultramicro-powder solid beverage that embodiment 1 prepares, second group everyone tastes the Ultramicro-powder solid beverage that embodiment 2 prepares, 3rd group everyone tastes the Ultramicro-powder solid beverage that embodiment 3 prepares, 4th group everyone tastes the Ultramicro-powder solid beverage that embodiment 5 prepares, 5th group everyone taste in comparative example 1 buy on the market come dried fruit, vegetables do, every tester has tasted, and results of sensory evaluation is investigated, investigation result is as following table:
Table 1 subjective appreciation table
As can be seen from Table 1, the Ultramicro-powder solid beverage that the embodiment of the present invention prepares receives having deep love for of consumers in general, the Ultramicro-powder that above-mentioned technique obtains can make fruit, vegetables cell-wall breaking ratio up to 95%, considerably increase the absorption dissolubility of human body, make diameter of particle less, mobility is better, surface aggregate power is larger, adsorptivity is better, and product quality is more stable, not easily layering after mixing.Product does not add any additive and anticorrisive agent, is natural green food.Show through shelf life accelerated test, there iing under terms of packing product after room temperature places 12 months, indices is as color and luster, flavour, mouthfeel, beverage makings etc. have no significant change, microbiological indicator detects and meets national sector standard, for the recycling processing of fruit, vegetables provides a kind of practicable approach.And the common fruit sold on the market, vegetables dry not only shelf-life are shorter, taste is strong not, and color and luster and natural material food materials differ greatly.
Although illustrate and describe the present invention with specific embodiment, however it will be appreciated that can to make when not deviating from the spirit and scope of the present invention many other change and amendment.Therefore, this means to comprise all such changes and modifications belonged in the scope of the invention in the following claims.
Claims (10)
1. a preparation method for Ultramicro-powder solid beverage, is characterized in that, comprises the steps:
(A) select fruit or the vegetables of high-quality, after cleaning section, be dried to water content between 30-33%;
(B) fruit after above-mentioned steps process or vegetables are carried out microwave vacuum puffing drying, Stress control is between-75 ~-80kPa, and microwave intensity controls between 25-30W/g, and temperature controls between 60-80 DEG C;
(C) the dried fruit of microwave vacuum puffing or vegetables will be carried out after pulverizing in advance, freezing processing, ultramicro grinding step, to obtain final product.
2. the preparation method of a kind of Ultramicro-powder solid beverage according to claim 1, it is characterized in that, in described step (A), described fruit or vegetables comprise one or more in apple, banana, pineapple, plough, title monkey peach, mango, carrot and hawthorn, preferred hawthorn.
3. the preparation method of a kind of Ultramicro-powder solid beverage according to claim 2, it is characterized in that, in described step (A), when being picked as hawthorn, the principle selected comprises: spherical skin is red, without hole, hole without insect pest and the new fresh haw berry of high-quality that has no mechanical damage, and water content control is between 70-80%.
4. the preparation method of a kind of Ultramicro-powder solid beverage according to claim 3, is characterized in that, in described step (A), cleans the THICKNESS CONTROL of section between 7-8mm.
5. the preparation method of a kind of Ultramicro-powder solid beverage according to claim 1, is characterized in that, in described step (A), temperature dry after cleaning section controls between 50-60 DEG C.
6. the preparation method of a kind of Ultramicro-powder solid beverage according to claim 1, is characterized in that, in described step (B), the water content control of the dried fruit of microwave vacuum puffing or vegetables is between 10-12%.
7. the preparation method of a kind of Ultramicro-powder solid beverage according to claim 1, is characterized in that, in described step (C), the order Task-size Controlling pulverized in advance is more than 60 orders.
8. the preparation method of a kind of Ultramicro-powder solid beverage according to claim 1, is characterized in that, in described step (C), the temperature of freezing processing controls below-20 DEG C;
Preferably, the size controlling after ultramicro grinding is below 20 μm.
9. the preparation method of a kind of Ultramicro-powder solid beverage according to claim 1, is characterized in that, in described step (C), also comprises the step of normal temperature sterilization 15-20min under the condition of packaging and 600-800MPa after ultramicro grinding step.
10. adopt the Ultramicro-powder solid beverage that the preparation method of the Ultramicro-powder solid beverage of any one of claim 1-9 prepares.
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| CN105532847A (en) * | 2016-01-21 | 2016-05-04 | 郑州轻工业学院 | Microwave vacuum freeze drying method for hawthorns |
| CN105942125A (en) * | 2016-05-26 | 2016-09-21 | 韶关学院 | Method for preparing rhodomyrtus tomentosa particle instant solid beverage based on superfine grinding technology |
| CN108887623A (en) * | 2018-06-11 | 2018-11-27 | 河北科技师范学院 | A kind of hawthorn Chinese chestnut crackling ball and preparation method thereof |
| CN111700921A (en) * | 2020-06-24 | 2020-09-25 | 鲁南新时代生物技术有限公司 | Method for producing anti-depression medicine by using micro powder technology |
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| CN105942125A (en) * | 2016-05-26 | 2016-09-21 | 韶关学院 | Method for preparing rhodomyrtus tomentosa particle instant solid beverage based on superfine grinding technology |
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