CN105146617A - Nutrient persimmon fruit and crataegus cuneata thick pulp and preparation method thereof - Google Patents
Nutrient persimmon fruit and crataegus cuneata thick pulp and preparation method thereof Download PDFInfo
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- CN105146617A CN105146617A CN201510466175.6A CN201510466175A CN105146617A CN 105146617 A CN105146617 A CN 105146617A CN 201510466175 A CN201510466175 A CN 201510466175A CN 105146617 A CN105146617 A CN 105146617A
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- 244000236655 Diospyros kaki Species 0.000 title claims abstract description 65
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 244000160089 Crataegus cuneata Species 0.000 title abstract 13
- 235000008440 Crataegus cuneata Nutrition 0.000 title abstract 13
- 235000015097 nutrients Nutrition 0.000 title abstract 7
- 238000000034 method Methods 0.000 claims abstract description 25
- 238000001914 filtration Methods 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 239000002985 plastic film Substances 0.000 claims abstract description 6
- 229920006255 plastic film Polymers 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 238000010009 beating Methods 0.000 claims description 21
- 230000008569 process Effects 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 13
- 238000011068 loading method Methods 0.000 claims description 10
- -1 LDPE compound Chemical class 0.000 claims description 7
- 150000001875 compounds Chemical class 0.000 claims description 6
- 229920006233 biaxially oriented polyamide Polymers 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 5
- 229920001684 low density polyethylene Polymers 0.000 claims description 5
- 239000004702 low-density polyethylene Substances 0.000 claims description 5
- 239000012528 membrane Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000009931 pascalization Methods 0.000 claims description 5
- 235000013361 beverage Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 241000220225 Malus Species 0.000 abstract 7
- 235000021016 apples Nutrition 0.000 abstract 7
- 235000019606 astringent taste Nutrition 0.000 abstract 4
- 239000000203 mixture Substances 0.000 abstract 3
- 238000004537 pulping Methods 0.000 abstract 2
- 235000016709 nutrition Nutrition 0.000 description 7
- 238000002372 labelling Methods 0.000 description 6
- 241001092040 Crataegus Species 0.000 description 5
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 5
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 5
- 235000009685 Crataegus X maligna Nutrition 0.000 description 5
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 5
- 235000009486 Crataegus bullatus Nutrition 0.000 description 5
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 5
- 235000009682 Crataegus limnophila Nutrition 0.000 description 5
- 235000004423 Crataegus monogyna Nutrition 0.000 description 5
- 235000002313 Crataegus paludosa Nutrition 0.000 description 5
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
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- 244000055850 Diospyros virginiana Species 0.000 description 2
- 102000004366 Glucosidases Human genes 0.000 description 2
- 108010056771 Glucosidases Proteins 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- CWEZAWNPTYBADX-UHFFFAOYSA-N Procyanidin Natural products OC1C(OC2C(O)C(Oc3c2c(O)cc(O)c3C4C(O)C(Oc5cc(O)cc(O)c45)c6ccc(O)c(O)c6)c7ccc(O)c(O)c7)c8c(O)cc(O)cc8OC1c9ccc(O)c(O)c9 CWEZAWNPTYBADX-UHFFFAOYSA-N 0.000 description 2
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 239000013543 active substance Substances 0.000 description 2
- 230000002526 effect on cardiovascular system Effects 0.000 description 2
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- 229920002414 procyanidin Polymers 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
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- 238000009098 adjuvant therapy Methods 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
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- 239000000126 substance Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a nutrient persimmon fruit and crataegus cuneata thick pulp and a preparation method thereof, and belongs to a beverage food and a production method thereof. The nutrient persimmon fruit and crataegus cuneata thick pulp and the preparation method thereof disclosed by the invention mainly solve the technical problems that an astringency removing step is complex and nutrient components are reduced existing in the preparation method of the conventional persimmon beverage. The nutrient persimmon fruit and crataegus cuneata thick pulp disclosed by the invention adopts that technical scheme that the nutrient persimmon fruit and crataegus cuneata thick pulp is prepared form the following raw materials in parts by weight: 40-60 parts of persimmon fruits, 40-50 parts of crataegus cuneata and 2-3 parts of apples. The method for preparing the nutrient persimmon fruit and crataegus cuneata thick pulp comprises the following steps: 1) performing astringency removal treatment: cleaning the persimmon fruits, the apples and the crataegus cuneata, draining the cleaned persimmon fruits, the cleaned apples and the cleaned crataegus cuneata, putting the drained persimmon fruits, the drained apples and the drained crataegus cuneata into a vat, sealing the vat with a plastic film, putting a cover on the sealed vat, removing astringency and softening the mixture of the drained persimmon fruits, the drained apples and the drained crataegus cuneata for 5-7 days at the temperature of the 30 DEG C, and taking out the softened mixture from the vat; 2) mixing and pulping the mixture taken out of the vat: respectively cleaning the persimmon fruits, the apples and the crataegus cuneata after the astringency removal treatment, putting the persimmon fruits, the apples and the crataegus cuneata which are cleaned in a pulping machine to be pulped into coarse thick pulp, and filtering the coarse thick pulp with a sieve plate so as to obtain the thick pulp; 3) performing vacuum soft package on the thick pulp; and 4) performing superhigh pressure treatment on the packaged thick pulp.
Description
Technical field
The present invention relates to a kind of persimmon fruit fructus crataegi cuneatae nourishing dense liquid and preparation method, it belongs to a kind of beverage/food and production method.
Background technology
Containing a large amount of vitamin and polyphenol isoreactivity material in much fruit; research in recent years shows; these active materials except there is very strong antioxidation activity and Scavenging ability, also have that good anti-inflammation, develop immunitypty, improvement are cardiovascular, reducing blood lipid, anti-ageing, protection liver, the effect such as anticancer.
Persimmon is nutritious, containing higher Vc and Polyphenols anti-oxidation active substance; Hawthorn contains abundant vitamin C and flavone compound, particularly fructus crataegi cuneatae kind, and total phenol, flavones and glucosidase procyanidins isoreactivity functional component are far away higher than the hawthorn of other kind; But above-mentioned two kinds of fruit, the direct eating mouth feel of hawthorn is poor, and puckery persimmon is just direct-edible after then needing to take away the puckery taste and processing.Chinese patent CN200310105936.2 discloses a kind of preparation method of persimmon beverage, its persimmon needs to take away the puckery taste for three times and could eat, although this method can by persimmon deastringent, but step of taking away the puckery taste is complicated and need to use chemical substance to take away the puckery taste, reduce the nutritional labeling of persimmon, therefore, to there is step of taking away the puckery taste complicated and reduce the defect of nutritional labeling of persimmon for the method.
Summary of the invention
The object of the invention is the complicated technical problem with reducing its nutritional labeling of step of taking away the puckery taste of the preparation method's existence solving existing persimmon beverage, providing a kind of and can keep the natural colored of pulp and nutritional labeling and prevent de-astringent persimmon fruit from returning puckery persimmon fruit fructus crataegi cuneatae nourishing dense liquid and preparation method.
For solving the problems of the technologies described above, the technical solution used in the present invention is:
A kind of persimmon fruit fructus crataegi cuneatae nourishing dense liquid, it is made up of the raw material of following weight portion: persimmon fruit 40-60 part, fructus crataegi cuneatae 40-50 part, apple 2-3 part.
Prepare a method for described persimmon fruit fructus crataegi cuneatae nourishing dense liquid, it comprises the following steps:
1) to take away the puckery taste process: be the persimmon fruit of 40-60 part by weight portion, the weight portion apple that is 2-3 part, the weight portion fructus crataegi cuneatae that is 2-3 part, cleaning drains in rear loading cylinder, layering is mixed puts, and adds a cover, take out after taking away the puckery taste softening 5-7 days at 30 DEG C of temperature with after plastic film sealing;
2) mixing making beating: be the persimmon fruit of 40-60 part by the weight portion after process of taking away the puckery taste, weight portion be the apple of 2-3 part and weight portion is after 40-50 part fructus crataegi cuneatae cleans respectively, persimmon fruit stalk, skin, apple removes handle, skin, fructus crataegi cuneatae stoning, put into beater making beating, 1st the rear aperture of making beating is the sieve plate filtration pulp of 2.0 ~ 2.5mm, then the pulp after filtration is put into beater again and carries out the 2nd making beating, and rear aperture of pulling an oar for the 2nd time is that the sieve plate of 0.8 ~ 1.0mm filters pulp;
3) soft vacuum package: by the levigate rear loading BOPA/LDPE compound aseptic soft packaging bag of pulp colloid mill after filtration, and carry out vacuum seal with polybag vacuum sealer;
4) ultra high pressure treatment: the compound membrane bag that pulp is housed is put into ultra-high-pressure processing equipment and processes, treatment temperature 20 DEG C, processing pressure 600MPa, dwell time 10min.
The persimmon fruit that the present invention adopts contains higher Vc and Polyphenols anti-oxidation active substance, hawthorn contains abundant vitamin C and flavone compound, particularly fructus crataegi cuneatae kind, total phenol, flavones and glucosidase procyanidins isoreactivity functional component are far away higher than the hawthorn of other kind, compound pulp is made by after two kinds of fruit mixing making beating, not only effectively can improve local flavor and the quality of pulp, there is effect of nutrition complement, also there is collaborative antioxidant effect, prevention and adjuvant treatment effect are played to some cardiovascular and cerebrovascular diseases.Superhigh pressure technique is the novel non-heating power process technology of food, because it can be issued to the requirement of commercial sterilization in room temperature or cryogenic conditions, therefore can effectively extend processed goods shelf life, the feature of the original color of retaining food product and nutritional labeling preferably.Therefore, compared with background technology, the present invention has the advantage that the natural colored of pulp and nutritional labeling and anti-anti-avulsion persimmon fruit fruit can be kept to return puckery, effective prolongation processed goods shelf life.
Detailed description of the invention
Embodiment 1
A kind of persimmon fruit fructus crataegi cuneatae nourishing dense liquid in the present embodiment, it is made up of the raw material of following weight portion: persimmon fruit 60 parts, fructus crataegi cuneatae 40 parts, apple 3 parts.
Prepare a method for above-mentioned persimmon fruit fructus crataegi cuneatae nourishing dense liquid, it comprises the following steps:
1) to take away the puckery taste process: be the persimmon fruit of 60 parts by weight portion, the weight portion apple that is 3 parts, the weight portion fructus crataegi cuneatae that is 3 parts, clean and drain in rear loading cylinder, layering is mixed puts, and adds a cover, take out after taking away the puckery taste softening 5-7 days at 30 DEG C of temperature with after plastic film sealing; Softening degree and the color change of persimmon is checked every day, until the outward appearance of persimmon is sparkling and crystal-clear bright after taking away the puckery taste, till having denseer persimmon fragrance from the 5th day;
2) mixing making beating: be the persimmon fruit of 60 parts by the weight portion after process of taking away the puckery taste, weight portion be the apple of 3 parts and weight portion is after 40 parts of fructus crataegi cuneataes clean respectively, persimmon fruit stalk, skin, apple removes handle, skin, fructus crataegi cuneatae stoning, put into beater making beating, 1st the rear aperture of making beating is the sieve plate filtration pulp of 2.0 ~ 2.5mm, then the pulp after filtration is put into beater again and carries out the 2nd making beating, and rear aperture of pulling an oar for the 2nd time is that the sieve plate of 0.8 ~ 1.0mm filters pulp;
3) soft vacuum package: by the levigate rear loading BOPA/LDPE compound aseptic soft packaging bag of pulp colloid mill after filtration, and carry out vacuum seal with polybag vacuum sealer;
4) ultra high pressure treatment: the compound membrane bag that pulp is housed is put into ultra-high-pressure processing equipment and processes, treatment temperature 20 DEG C, processing pressure 600MPa, dwell time 10min.
Embodiment 2
A kind of persimmon fruit fructus crataegi cuneatae nourishing dense liquid in the present embodiment, it is made up of the raw material of following weight portion: persimmon fruit 40 parts, fructus crataegi cuneatae 50 parts, apple 2 parts.
Prepare a method for above-mentioned persimmon fruit fructus crataegi cuneatae nourishing dense liquid, it comprises the following steps:
1) to take away the puckery taste process: be the persimmon fruit of 40 parts by weight portion, the weight portion apple that is 2 parts, the weight portion fructus crataegi cuneatae that is 2 parts, clean and drain in rear loading cylinder, layering is mixed puts, and adds a cover, take out after taking away the puckery taste softening 5-7 days at 30 DEG C of temperature with after plastic film sealing; Softening degree and the color change of persimmon is checked every day, until the outward appearance of persimmon is sparkling and crystal-clear bright after taking away the puckery taste, till having denseer persimmon fragrance from the 5th day;
2) mixing making beating: be the persimmon fruit of 40 parts by the weight portion after process of taking away the puckery taste, weight portion be the apple of 2 parts and weight portion is after 50 parts of fructus crataegi cuneataes clean respectively, persimmon fruit stalk, skin, apple removes handle, skin, fructus crataegi cuneatae stoning, put into beater making beating, 1st the rear aperture of making beating is the sieve plate filtration pulp of 2.0 ~ 2.5mm, then the pulp after filtration is put into beater again and carries out the 2nd making beating, and rear aperture of pulling an oar for the 2nd time is that the sieve plate of 0.8 ~ 1.0mm filters pulp;
3) soft vacuum package: by the levigate rear loading BOPA/LDPE compound aseptic soft packaging bag of pulp colloid mill after filtration, and carry out vacuum seal with polybag vacuum sealer;
4) ultra high pressure treatment: the compound membrane bag that pulp is housed is put into ultra-high-pressure processing equipment and processes, treatment temperature 20 DEG C, processing pressure 600MPa, dwell time 10min.
Embodiment 3
A kind of persimmon fruit fructus crataegi cuneatae nourishing dense liquid in the present embodiment, it is made up of the raw material of following weight portion: persimmon fruit 50 parts, fructus crataegi cuneatae 45 parts, apple 2.5 parts.
Prepare a method for above-mentioned persimmon fruit fructus crataegi cuneatae nourishing dense liquid, it comprises the following steps:
1) to take away the puckery taste process: be the persimmon fruit of 50 parts by weight portion, the weight portion apple that is 2.5 parts, the weight portion fructus crataegi cuneatae that is 2.5 parts, cleaning drains in rear loading cylinder, layering is mixed puts, and adds a cover, take out after taking away the puckery taste softening 5-7 days at 30 DEG C of temperature with after plastic film sealing; Softening degree and the color change of persimmon is checked every day, until the outward appearance of persimmon is sparkling and crystal-clear bright after taking away the puckery taste, till having denseer persimmon fragrance from the 5th day;
2) mixing making beating: be the persimmon fruit of 50 parts by the weight portion after process of taking away the puckery taste, weight portion be the apple of 2.5 parts and weight portion is after 45 parts of fructus crataegi cuneataes clean respectively, persimmon fruit stalk, skin, apple removes handle, skin, fructus crataegi cuneatae stoning, put into beater making beating, 1st the rear aperture of making beating is the sieve plate filtration pulp of 2.0 ~ 2.5mm, then the pulp after filtration is put into beater again and carries out the 2nd making beating, and rear aperture of pulling an oar for the 2nd time is that the sieve plate of 0.8 ~ 1.0mm filters pulp;
3) soft vacuum package: by the levigate rear loading BOPA/LDPE compound aseptic soft packaging bag of pulp colloid mill after filtration, and carry out vacuum seal with polybag vacuum sealer;
4) ultra high pressure treatment: the compound membrane bag that pulp is housed is put into ultra-high-pressure processing equipment and processes, treatment temperature 20 DEG C, processing pressure 600MPa, dwell time 10min.
Claims (2)
1. a persimmon fruit fructus crataegi cuneatae nourishing dense liquid, is characterized in that: it is made up of the raw material of following weight portion: persimmon fruit 40-60 part, fructus crataegi cuneatae 40-50 part, apple 2-3 part.
2. prepare a method for persimmon according to claim 1 fruit fructus crataegi cuneatae nourishing dense liquid, it is characterized in that: comprise the following steps:
1) to take away the puckery taste process: be the persimmon fruit of 40-60 part by weight portion, the weight portion apple that is 2-3 part, the weight portion fructus crataegi cuneatae that is 2-3 part, cleaning drains in rear loading cylinder, layering is mixed puts, and adds a cover, take out after taking away the puckery taste softening 5-7 days at 30 DEG C of temperature with after plastic film sealing;
2) mixing making beating: be the persimmon fruit of 40-60 part by the weight portion after process of taking away the puckery taste, weight portion be the apple of 2-3 part and weight portion is after 40-50 part fructus crataegi cuneatae cleans respectively, persimmon fruit stalk, skin, apple removes handle, skin, fructus crataegi cuneatae stoning, put into beater making beating, 1st the rear aperture of making beating is the sieve plate filtration pulp of 2.0 ~ 2.5mm, then the pulp after filtration is put into beater again and carries out the 2nd making beating, and rear aperture of pulling an oar for the 2nd time is that the sieve plate of 0.8 ~ 1.0mm filters pulp;
3) soft vacuum package: by the levigate rear loading BOPA/LDPE compound aseptic soft packaging bag of pulp colloid mill after filtration, and carry out vacuum seal with polybag vacuum sealer;
4) ultra high pressure treatment: the compound membrane bag that pulp is housed is put into ultra-high-pressure processing equipment and processes, treatment temperature 20 DEG C, processing pressure 600MPa, dwell time 10min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510466175.6A CN105146617A (en) | 2015-07-31 | 2015-07-31 | Nutrient persimmon fruit and crataegus cuneata thick pulp and preparation method thereof |
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| CN115590167A (en) * | 2022-10-25 | 2023-01-13 | 中国农业科学院农产品加工研究所（Cn） | Preparation method of persimmon puree |
| EP4385726A1 (en) * | 2022-12-15 | 2024-06-19 | Eurobag & Film, S.L. | Plastic bag for vacuum packaging of hard foods |
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2015
- 2015-07-31 CN CN201510466175.6A patent/CN105146617A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115590167A (en) * | 2022-10-25 | 2023-01-13 | 中国农业科学院农产品加工研究所（Cn） | Preparation method of persimmon puree |
| CN115590167B (en) * | 2022-10-25 | 2024-05-07 | 中国农业科学院农产品加工研究所 | Preparation method of persimmon puree |
| EP4385726A1 (en) * | 2022-12-15 | 2024-06-19 | Eurobag & Film, S.L. | Plastic bag for vacuum packaging of hard foods |
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