CN105166617A - Cucurbita lily compound fruitcake and preparation method thereof - Google Patents
Cucurbita lily compound fruitcake and preparation method thereof Download PDFInfo
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- CN105166617A CN105166617A CN201410857263.4A CN201410857263A CN105166617A CN 105166617 A CN105166617 A CN 105166617A CN 201410857263 A CN201410857263 A CN 201410857263A CN 105166617 A CN105166617 A CN 105166617A
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Abstract
The invention provides a cucurbita lily compound fruitcake composed of 20-22% of fresh cucurbita, 10-12% of fresh lily, 20-22% of white granulated sugar, 45%-50% of water, and 2-5% of a composite gelling agent. The composite gelling agent is formed by mixing of carrageenan, xanthan gum, guar gum and agar. The production process includes: selection of cucurbita and lily, cleaning, peeling and seed removal, segmentation and blanching, pulping and color protection, fruit pulp making, blending, boiling (at 95-100DEG C for 20min), plate pouring, cooling, demoulding, drying (at 40DEG C for 16h), and packaging, thus obtaining a finished product. The compound fruitcake has the raw material characteristics and nutrient composition of both cucurbita and lily, has the characteristics of delicate taste and moderate hardness, also is rich in dietary fiber, multiple amino acids, alkaloid, mineral substances and other nutrients, and well fills the current market gap.
Description
Technical field
The present invention relates to field of food, particularly a kind of pumpkin lily compound fruitcake and preparation method thereof.
Background technology
Pumpkin (Cucurbitaspp), belongs to Curcurbitaceae Cucurbita annual herb trailing plant, extremely strong to environment-adapting ability, can be not suitable for the unoccupied place well-grown of agro-farming, and easily cultivation, output are high, is one of vegetables of China summer and autumn.China's pumpkin resource is very abundant, and storage endurance, easily transports, and is conducive to processing.For a long time, because people are inadequate to pumpkin nutrient value recognization, be regarded as inferior vegetables, except directly eating on a small quantity, major part, as feed process, makes these vegetables having DEVELOPMENT PROSPECT and using value fail well to be developed always.In recent years, research finds that pumpkin is not only nutritious, but also has multiple food therapy health effect and medical value, is considered to special efficacy health food.Pumpkin nutrient is abundant and comprehensive, containing compositions such as pectin, pentosan, sweet mellow wine, adenine, dietary fiber, vitamin, protein, several amino acids, fat.In three large heat production nutrientses, pumpkin is based on carbohydrate, and fat content is very low, is good low fat food.Containing more rich inorganic salts and trace element in pumpkin, to maintenance human body health, there is extremely important effect.Pumpkin contains 17 seed amino acids of needed by human body, and wherein the essential amino acids content such as lysine, leucine, isoleucine, phenylalanine, threonine is higher.The carotene carotene content of pumpkin is 8 ~ 20 times of watermelon, is the high-quality source of VA.In addition pumpkin is also containing the functional component such as trigonelline, pumpkin alkali.
Lily (lily), pectin content is about 10 ~ 15% of its butt, is a kind of well dietary fiber.In addition, in lily, fat content is extremely low, generally 1 ~ 2%.In addition, the several mineral materials such as VB1, VB2, VC, beta carotene, alkaloid, flavones, polysaccharide, steroid saponin and phosphorus, calcium, iron is also contained in lily.Therefore, from the angle of nutrition and health care, lily is a kind of wholefood resource containing high protein, high sugar, low fat and plurality kinds of health care composition.
In pumpkin product on market, the products such as pumpkin preserved fruit, Pumpkin Juice, preserved pumpkin fruits, pumpkin paste, canned pumpkin all with the addition of a large amount of sucrose and all kinds of sweetener in process of manufacture, this just greatly reduces the medical value of pumpkin, reduces its consumption market simultaneously.
Because pumpkin and lily have unique property of raw material, so domestic and international enterprise only utilizes merely pumpkin or lily to produce various food, as pumpkin powder, pumpkin beverage, pumpkin noodle, lily beverage, dried lily bulb etc. at present; This series products is generally only containing the nutritional labeling in pumpkin or lily, and can not provide balanced nutrient, health-care effect is more single.
Pumpkin cake is as more novel pumpkin product, and the mouthfeel excellent because of it and nutritive value impel musky gourd cake industry production technology constantly to promote, and pumpkin cake industry development is rapid, progressively defines variation with Chinese characteristics, multi-level consumption market.
Therefore, be necessary to make the health care of a tool and lie fallow in one, comprehensive pumpkin and lily property of raw material, be rich in the food of the multiple nutritional components such as alkaloid, beta carotene.
Summary of the invention
Therefore, the object of the present invention is to provide a kind of pumpkin lily compound fruitcake, this compound fruitcake has property of raw material and the nutrient composition of pumpkin and lily concurrently, there is delicate mouthfeel, the feature that soft or hard is suitable, and be rich in the nutriments such as dietary fiber, several amino acids, alkaloid, mineral matter, can well fill up the current market vacancy.
Another object of the present invention is the preparation method providing a kind of pumpkin lily compound fruitcake, the method can utilize the property of raw material of pumpkin and lily and the feature of nutrient composition, is perfectly shown in pumpkin lily compound fruitcake by the property of raw material of pumpkin and lily scientifically and rationally.
The invention provides a kind of pumpkin lily compound fruitcake, be prepared from by the raw material of following percetage by weight: fresh pumpkin 20-22%, fresh lily bulb 10-12%, white granulated sugar 20-22%, water 45-50%, plural gel agent 2-5%; Described plural gel agent is carragheen, xanthans, guar gum, agar mixing composition.
Further, described plural gel agent is made up of with 1: 2: 1: 1 in mass ratio carragheen, xanthans, guar gum, agar.
Further, described pumpkin lily compound fruitcake is prepared from by the raw material of following percetage by weight: fresh pumpkin 21.29%, fresh lily bulb 10.17%, white granulated sugar 20%, moisture 45.94%, carragheen 0.52%, xanthans 1.04%, guar gum 0.52%, agar 0.52%.
Present invention also offers a kind of preparation method of pumpkin lily compound fruitcake, the method comprises the step of following order:
1) raw material is selected: select maturity to be suitable for, both the pumpkin in pectin content higher period in fruit, should not using postmature pumpkin as test raw material; Select fresh lily bulb;
2) clean, remove the peel, remove seed: pumpkin epidermis is fully cleaned, distinguish cleaning is carried out to lily, prevent from polluting pulp at peeling process mesocuticle dirt, remains of pesticide and harmful microorganism etc.;
3) cutting, blanching, look is protected: fresh pumpkin is cut into the thin slice that thickness is 2-3mm after removing seed, precook 5-10min, is then made into pulp; After new fresh lily bulb distinguish cleans up, add the VC of 0.1% respectively and the citric acid of 0.2% protects look 15min, be then made into pulp;
4) allocate: plural gel agent, water and white granulated sugar are fully dissolved, slowly stirs, add pumpkin magma and lily magma and mix;
5) infusion 20min under infusion: 95-100 DEG C condition;
6) water dish, cooling, the demoulding: after infusion, infusion liquid poured in plate, carry out nature cooling and shaping;
7) dry: shaping pumpkin lily compound fruitcake is put into electric drying oven with forced convection, dry 16h at 40 DEG C;
8) packaging, finished product.
In order to beneficial effect of the present invention and positive role are described, prove with experiment below:
1. materials and methods
1.1 experiment material
Pumpkin (the place of production: Gansu; Kind: chicken leg pumpkin) lily (place of production: Lanzhou; Kind: david lily)
1.2 test reagent
Sodium iso-vc: the diligent Co., Ltd of Jiangxi Province's Dexing City hundred; Citric acid: Tianjin recovery development in science and technology Co., Ltd; White granulated sugar: Ji Meng commerce and trade Co., Ltd of Shaanxi Province; Agar: Tianjin great Mao chemicals factory; Carragheen: try to win favour Pood's bioengineering Co., Ltd in Tengzhou; Xanthans: Zibo Deosen Biochemical Ltd.; Guar gum: Tianjin great Mao chemicals factory; Distilled water (wherein sodium iso-vc, citric acid, agar, carragheen, xanthans are food-grade).
1.3 test apparatus
JYL-350 beater (cooking machine): JiuYang Co., Ltd; 220V-AC electrical adjustment universal electric furnace (0-1000V): Ke Wei Yongxing, Beijing Instrument Ltd.; FA2004B electronic balance: Shanghai Yue Ping scientific instrument Co., Ltd; 101 type electric drying oven with forced convections: Ke Wei Yongxing, Beijing Instrument Ltd.; Beaker, graduated cylinder, glass bar.
1.4 experimental program
1.4.1 the selection of valuation officer and training
1.4.1.1 the composition of sensory evaluation person
Primary election valuation officer: by screening experiment, and there are certain naked eyes evaluation personnel differentiating difference ability.
Optimizing evaluation person: screen further from primary election valuation officer and train and possess the ability describing product sensory characteristic and characteristic difference.
Expert opinion person: refer to that long campaigns professional work has wide experience and sensory evaluation ability, and have superman's part in some organoleptic attribute.
1.4.1.2 the description of local flavor and inspection
Primary taste test for identification: prepare the sample higher than threshold level, sweet: to be the sucrose of 1.6g/L, acid: be the citric acid of 0.5g/L, salty: the NaCL of 3g/L, bitter: 0.1g/L quinine sulfate.The solution of four kinds of tastes is placed in 9 numbered containers, wherein allows the solution in 1 to 3 container identical, choose institute after requiring valuation officer to taste flavoursome.Candidate must possess the accuracy of 100%.
1.4.2 pumpkin fruitcake organoleptic indicator measures
Table 1 pumpkin fruitcake subjective appreciation index
1.4.3 pumpkin lily compound fruitcake quality index
Total acid (with citrometer)≤0.2%; Total sugar content≤30%.
1.4.4 pumpkin lily compound fruitcake microbiological indicator
Total number of bacteria≤100CFU/g; Coliform group count≤30MPN/100g; Pathogenic bacteria do not detect
2. results and analysis
2.1 single gelling agents are on the impact of fruitcake quality
As shown in Figure 2: carragheen can be composite with multiple glue.Add xanthans and can make that carragheen gel is more soft more viscously has more elasticity; Xanthans is by force water-soluble, under low concentration, just have high viscosity number.Variations in temperature viscosity substantially constant.It is high that xanthans has good viscosity performance.Melon glue is pseudoplastic rheological characteristic.But his pseudoplastic behavior is not large as xanthans, the composite stability that will contribute to product of these two kinds of glue.It seems from single gelling agent, carragheen is the most obvious on the impact of fruitcake quality, is secondly xanthans and melon glue.Along with the transparency of the increase fruitcake of glue percent concentration, elasticity all increase, but effect is not clearly.Wherein carragheen can improve product transparency, give product good elasticity; Xanthans can improve product chewiness, but makes product surface comparatively coarse; The degree of gelation of guar gum is poor.All in all single gelling agent changes not obvious along with the raising sensory evaluation scores of percent concentration, and the change that tends to balance between 2.5% to 2.8 is little.
The composite impact on fruitcake of 2.2 two kinds of gelling agents
Two kinds of composite rear successfuls of gelling agent are carried as shown in Figure 3.Contrasted by table 2 and table 3: when gum concentration is 2%, secondly the sensory evaluation scores of compound gel is 1: 1 higher than single glue.Illustrate that the composite of glue has a significant effect to fruit matter than different.When gelling agent percentage is certain, the composite effect of two kinds of gelling agents increases than the impact of single gelling agent on fruitcake quality.But the cementability of fruitcake, transparency, elasticity are all bad.
The composite impact on fruitcake quality of 2.3 3 kinds of gelling agents
The composite successful of above three kinds of gelling agents improves as shown in Figure 4.No matter wherein gum concentration is transparency if being the compound adhesive of 2.5%, elasticity, the compound adhesive of cementability all than 2% is good.Thus the organoleptic attribute of fruitcake can be increased by the raising percentage of compound adhesive and the component of compound adhesive.The stream plasticity that guar gum adds rear fruitcake enhances, due to guar gum to be combined with xanthans after fruitcake more stable.All in all the composite rear difference of this several glue is not very large, wherein best with 2: 1: 1 composite gelling agent effects.Next is 1: 2: 1.
2.4 4 kinds of gelling agents are composite to fruitcake qualitative effects with different weight percentage
As shown in Figure 5: along with adding of agar, the sensory evaluation scores of fruitcake significantly increases, and compares, give fruitcake better toughness with three kinds of gelling agents are composite, and when solving agar single application, the shortcoming that color is darker.Simultaneously along with the increase of gelling agent percent concentration, the sensory evaluation scores of fruitcake significantly increases.Four kinds of gelling agents are best with 1: 2: 1: 1 composite rear effect, and make the satiny of product, chewiness is good, raciness.Known, during the higher proportioning of xanthans, those same sexes of its four kinds of glue are best, this may be the colloid color that formed due to xanthans than vivid, the reason that chewiness is good.
2.5 lilies add the change of rear fruitcake quality
Fruitcake sensory evaluation as shown in Table 6 after pumpkin lily compound significantly improves, toughness improves greatly, viscosity also clearly, due in lily containing a certain amount of starch, picking time is different, and the carbohydrate content level of the lily bulb inside of different size has larger difference.What we chose in test is content of starch about 50% lily.In infusion process, due to starch gelatinization the toughness chewiness of fruitcake significantly improved.The features such as it is low that lily has gelatinization point, gelatinization hot break little Yi gelatinization, whole gelatinization process is divided into two stages, and the feature of low temperature (< 63 ~ 79 DEG C) gelatinization is that speed is low, and can not thoroughly gelatinization; The feature of high temperature (> 63 ~ 79 DEG C) gelatinization is that speed is high, can complete instantaneously, is similar to the egg protein denaturation of overactivity energy.Thus, the local flavor of pumpkin, lily compound fruitcake significantly improves than the sensory evaluation scores of pumpkin fruitcake local flavor.Its mouthfeel is finer and smoother, and soft or hard is suitable for.
Table 6 lily adds the rear single test of gelling agent and compound proportioning test Analyses Methods for Sensory Evaluation Results
The optimization of 2.6 pumpkin lily compound fruitcake formulas
In the single test of gelling agent, using the scoring of the product sensory of four kinds of gelling agents the highest with carragheen, is secondly agar, xanthans, and guar gum is minimum, and wherein carragheen can improve product transparency, give product good elasticity; Xanthans can improve product chewiness, but makes product surface comparatively coarse; Agar can give product good toughness, but its color and luster is shaded, and the degree of gelation of guar gum is poor, but itself and other gelling agent has good synergy.In the trial test of compound proportioning gelling agent, use the scoring of the product sensory of plural gel agent the highest when being 1: 2: 1: 1 with carragheen, xanthans, guar gum, agar mass ratio, being secondly 1: 1: 2: 1,1: 1: 1: 2, is finally 2: 1: 1: 1.And increase sensory evaluation scores with carragheen addition to raise, raise sensory evaluation scores with xanthans addition to reduce, and agar is uncertain, but consider the characteristic of the quality that agar can provide product more pliable and tougher, therefore select agar addition scope: 0.52-2.6%, carragheen addition scope: 0.52-2.6%, xanthans addition scope: 0.52-2.6%, the interpolation scope 0.52-1.04% of melon glue, uses designexpert8.0 software to carry out mixture experimental designs with this.
As shown in Table 7: the test of single gelling agent and the composite test of different gelling agents can draw the percent concentration scope that gelling agent, water, pumpkin, lily, white granulated sugar are shared in pumpkin lily compound fruitcake Optimum Experiment.
The each component percentages scope of table 7 mixture experiment design
2.6.1 designexpert8.0 software is adopted to carry out mixture experimental designs
Table 8 Mixture Experiments result
As shown in Table 8: optimum combination is compound adhesive is 2.59%, moisture is 45.94%, pumpkin is 21.29%, lily is 10.17%, white granulated sugar is 20%.With the Contrast on effect of single gelling agent clearly, fruitcake has strong former fruity, delicate mouthfeel high resilience.Colour brightness is good.By analysis can perception model remarkable, draw following linear equation:
Y＝80.39A+64.32B+69.31C+62.78D+84.91E
3 conclusions
The optimum proportioning of plural gel agent in 3.1 pumpkin lily compound fruitcakes
Carragheen 0.52%, xanthans 1.04%, guar gum 0.52% agar 0.52%.The addition of plural gel agent is 2.6%, moisture is 45.94%, pumpkin is 21.29%, lily is 10.17%, white granulated sugar is 20%.
The optimum process condition of 3.2 pumpkin lily compound fruitcakes
Pumpkin, lily → clean, remove the peel, go seed → cutting, blanching (cutting is 2-3mm thin slice, and precook 5-10min) → pull an oar, protect look (0.1% sodium iso-vc+0.2% citric acid protects look 15min) → pulp → allotment (30% white granulated sugar+2.5% plural gel agent) → infusion (95 ~ 100 DEG C of infusion 20min) → water the dish → cooling → demoulding → drying (40 DEG C of dry 16h) → packaging → finished product.
Therefore, the invention has the beneficial effects as follows:
(1) by the composition of the property of raw material and nutrient that utilize pumpkin and lily, design a scientific and reasonable technological process of production, utilize this technological process of production, can delicate mouthfeel be produced, the pumpkin lily compound fruitcake that soft or hard is suitable, fills up the blank of this series products on market.
(2) a kind of plural gel agent provided by the invention, this gelling agent can the organoleptic attribute of good improving product, product is had satiny, resistance toly chews, the feature of raciness.
(3) the invention provides a kind of pumpkin lily compound fruitcake, the market vacancy filled up by this fruitcake, has delicate mouthfeel, the feature that soft or hard is suitable, and is rich in the nutriments such as dietary fiber, several amino acids, alkaloid, mineral matter.
Accompanying drawing explanation
Fig. 1 is a kind of pumpkin lily compound fruitcake preparation method flow chart;
Fig. 2 is the effect diagram of single gelling agent to fruitcake quality
Fig. 3 is the composite effect diagram to organoleptic indicator of carragheen and xanthans
Fig. 4 is carragheen: xanthans: the composite effect diagram to organoleptic indicator of melon glue
Fig. 5 is carragheen: xanthans: melon glue: the composite effect diagram to fruitcake quality of agar
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described, but do not limit protection scope of the present invention.
Embodiment one:
A kind of pumpkin lily compound fruitcake, is prepared from by the raw material of following percetage by weight: fresh pumpkin 21.29kg, fresh lily bulb 10.17kg, white granulated sugar 20kg, water 45.94kg, carragheen 0.52kg, xanthans 1.04kg, guar gum 0.52kg, agar 0.52kg.
Its preparation method is:
1) raw material is selected: select maturity to be suitable for, both the pumpkin in pectin content higher period in fruit, should not using postmature pumpkin as test raw material; Select fresh lily bulb;
2) clean, remove the peel, remove seed: pumpkin epidermis is fully cleaned, distinguish cleaning is carried out to lily, prevent from polluting pulp at peeling process mesocuticle dirt, remains of pesticide and harmful microorganism etc.;
3) cutting, blanching, look is protected: fresh pumpkin is cut into the thin slice that thickness is 2-3mm after removing seed, precook 5-10min, is then made into pulp; After new fresh lily bulb distinguish cleans up, add the VC of 0.1% respectively and the citric acid of 0.2% protects look 15min, be then made into pulp;
4) allocate: plural gel agent, water and white granulated sugar are fully dissolved, slowly stirs, add pumpkin magma and lily magma and mix;
5) infusion 20min under infusion: 95-100 DEG C condition;
6) water dish, cooling, the demoulding: after infusion, infusion liquid poured in plate, carry out nature cooling and shaping;
7) dry: shaping pumpkin lily compound fruitcake is put into electric drying oven with forced convection, dry 16h at 40 DEG C;
8) packaging, finished product.
The physics and chemistry of the pumpkin lily compound fruitcake produced by embodiment one and organoleptic indicator's testing result are in table 9, as can be seen from Table 9, pumpkin lily compound fruitcake has all had for single pumpkin or lily product and has improved significantly in protein, fat, vitamin and trace element etc., and on organoleptic indicator, both combinations create beyond thought taste quality, and the present invention is the method that comprehensive utilization pumpkin and the common food materials of lily these two kinds provide practicable.
Table 9 product physics and chemistry and organoleptic indicator
Embodiment two:
A kind of pumpkin lily compound fruitcake, is prepared from by the raw material of following percetage by weight: fresh pumpkin 22kg, fresh lily bulb 12kg, white granulated sugar 20kg, water 45kg, plural gel agent 1%; Described plural gel agent is that carragheen, xanthans, guar gum, agar are in mass ratio with 1: 2: 1: 1 mixing composition.
Its preparation method is with embodiment 1.
Above embodiments of the invention have been described in detail, but described content being only preferred embodiment of the present invention, can not being considered to for limiting practical range of the present invention.All equalizations done according to the present patent application scope change and improve, and all should still belong within patent covering scope of the present invention.
Claims (4)
1. a pumpkin lily compound fruitcake, is characterized by: be prepared from by the raw material of following percetage by weight: fresh pumpkin 20-22%, fresh lily bulb 10-12%, white granulated sugar 20-22%, water 45-50%, plural gel agent 2-5%; Described plural gel agent is carragheen, xanthans, guar gum, agar mixing composition.
2. a kind of pumpkin lily compound fruitcake as claimed in claim 1, is characterized by: described plural gel agent is made up of with 1: 2: 1: 1 in mass ratio carragheen, xanthans, guar gum, agar.
3. a kind of pumpkin lily compound fruitcake as claimed in claim 1, it is characterized by: described pumpkin lily compound fruitcake is prepared from by the raw material of following percetage by weight: fresh pumpkin 21.29%, fresh lily bulb 10.17%, white granulated sugar 20%, moisture 45.94%, carragheen 0.52%, xanthans 1.04%, guar gum 0.52%, agar 0.52%.
4., as the preparation method of a kind of pumpkin lily compound fruitcake as described in any one claim in claim 1-3, it is characterized in that: comprise the following steps:
1) clean, remove the peel, remove seed: pumpkin epidermis is fully cleaned, distinguish cleaning is carried out to lily, prevent from polluting pulp at peeling process mesocuticle dirt, remains of pesticide and harmful microorganism etc.;
2) cutting, blanching, look is protected: fresh pumpkin is cut into the thin slice that thickness is 2-3mm after removing seed, precook 5-10min, is then made into pulp; After new fresh lily bulb distinguish cleans up, add the VC of 0.1% respectively and the citric acid of 0.2% protects look 15min, be then made into pulp;
3) allocate: plural gel agent, water and white granulated sugar are fully dissolved, slowly stirs, add pumpkin magma and lily magma and mix;
4) infusion 20min under infusion: 95-100 DEG C condition;
5) water dish, cooling, the demoulding: after infusion, infusion liquid poured in plate, carry out nature cooling and shaping;
6) dry: shaping pumpkin lily compound fruitcake is put into electric drying oven with forced convection, dry 16h at 40 DEG C;
7) packaging, finished product.
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| CN106819352A (en) * | 2017-02-22 | 2017-06-13 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of preparation method of pearl Lee flavor fruitcake |
| CN110100997A (en) * | 2019-04-10 | 2019-08-09 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of preparation method of the compound fruitcake of wax gourd Rosa roxburghii Tratt |
| CN111264663A (en) * | 2020-03-23 | 2020-06-12 | 江西师范大学 | Fish gelatin kiwi fruit cake and production method thereof |
| CN112586709A (en) * | 2020-08-25 | 2021-04-02 | 湖北工业大学 | Seed melon-bean curd firewood fruit cake and making method thereof |
| CN112586699A (en) * | 2020-12-04 | 2021-04-02 | 中国科学院近代物理研究所 | Piteguo paste and preparation method thereof |
| RU2788442C1 (en) * | 2022-05-20 | 2023-01-19 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Российский государственный аграрный университет - МСХА имени К.А. Тимирязева" (ФГБОУ ВО РГАУ - МСХА имени К.А. Тимирязева) | Vegetable marmalade |
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| CN110100997A (en) * | 2019-04-10 | 2019-08-09 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of preparation method of the compound fruitcake of wax gourd Rosa roxburghii Tratt |
| CN111264663A (en) * | 2020-03-23 | 2020-06-12 | 江西师范大学 | Fish gelatin kiwi fruit cake and production method thereof |
| CN111264663B (en) * | 2020-03-23 | 2023-06-09 | 江西师范大学 | Fish gelatin kiwi fruit cake and production method thereof |
| CN112586709A (en) * | 2020-08-25 | 2021-04-02 | 湖北工业大学 | Seed melon-bean curd firewood fruit cake and making method thereof |
| CN112586699A (en) * | 2020-12-04 | 2021-04-02 | 中国科学院近代物理研究所 | Piteguo paste and preparation method thereof |
| RU2788442C1 (en) * | 2022-05-20 | 2023-01-19 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Российский государственный аграрный университет - МСХА имени К.А. Тимирязева" (ФГБОУ ВО РГАУ - МСХА имени К.А. Тимирязева) | Vegetable marmalade |
| RU2790585C1 (en) * | 2022-05-20 | 2023-02-27 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Российский государственный аграрный университет - МСХА имени К.А. Тимирязева" (ФГБОУ ВО РГАУ - МСХА имени К.А. Тимирязева) | Vegetable marmalade |
| RU2791503C1 (en) * | 2022-05-20 | 2023-03-09 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Российский государственный аграрный университет - МСХА имени К.А. Тимирязева" (ФГБОУ ВО РГАУ - МСХА имени К.А. Тимирязева) | Glazed jelly vegetable marmalade |
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